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2024-05-14
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Celebratory dinner for JudgeK in the private room. Here’s what we had. Trio of appetizers:-Chilled Jellyfish with Hot and Sour Sauce: abold and adventurous start to the night. Too spicy for me tho.-Char Siu with Honey Sauce: succulent and tender.-Marinated Cuttlefish Stuffed with Preserved Vegetables.Lobster Claws 2 ways:-Steamed with Coriander and Preserved Egg; and-Deep-Fried with Shrimp Mousse with a delightful contrast of textures and flavors.Not a coriander fan, I wish I had put my foot dow
Here’s what we had.
Trio of appetizers:
-Chilled Jellyfish with Hot and Sour Sauce: a
bold and adventurous start to the night. Too spicy for me tho.
-Char Siu with Honey Sauce: succulent and tender.
-Marinated Cuttlefish Stuffed with Preserved Vegetables.
Lobster Claws 2 ways:
-Steamed with Coriander and Preserved Egg; and
-Deep-Fried with Shrimp Mousse with a delightful contrast of textures and flavors.
Not a coriander fan, I wish I had put my foot down like E and insisted on an alternative- which looked spicy tho.
Flavorful broth made with fish Head, delicate Fish Maw, Shredded Fungus and Bean Curd: nourishing and comforting with a harmonious blend of textures and aromas.
Lobster Braised with Bamboo Shoot and Dried Shrimp Roe: loved the umami richness.
Y, who didn’t like lobster, was given the alternative of fried prawn on crispy rice cracker in a flavorful brown sauce.
Poached Bitter Melon Skin with dried scallop in Rice Stock: unique and refreshing dish. Melon skin was too bitter for me tho.
3 round shapes of approximately the same size: tender South African Abalone, perfectly paired with earthy Black Mushroom and delicately sweet Winter Melon. Seemingly simple dish with depth and complexity.
Baked Rice with Chicken and creamy aromatic Morel Mushroom Sauce: a decadent and flavorsome combination.
Brother was annoyed I got allocated the best thigh/wing meat and he the breast.
Dessert:
-Steamed Red Date Pudding: loved it; soft and moist.
-Sweetened Pistachio Cream: a bit too sweet.
In summary: memorable evening; have always liked the chef’s innovative take on Chinese cuisine. Best service ever- kudos to the team for even offering to take care of the decorations.
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