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2013-05-22
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Mr. C and I have only been to Conucopia for dim sum and seeing how much we had enjoyed our experience there, we knew that it was only a matter of time that we would be paying them another visit. So when we heard that Cornucopia had recently changed head chefs, the sous chef from Spring Moon to be exact, we decided it would be worthwhile to go there together with Mr. LC to celebrate Miss D's birthday~We were seated inside the private room courtesy of the manager and very soon our tea arrived alon
We were seated inside the private room courtesy of the manager and very soon our tea arrived along with dishes of honeyed walnuts and XO sauce. Both of these are definitely worth a mention, the walnuts were wonderfully crunchy and caramelised to a gorgeous golden brown and the XO sauce... wow~ tasted even better than before, I could just put this over white rice and spoon it all up
We all know Mr. C's love of soup so of course we ordered the daily soup. Nashi pear, pork and 'shuet yi' was the combination that day and the result was tasty and deeply flavourful which was not surprising from the amount of ingredients used to boil the soup.
For a simple appetiser we had boiled chicken feet with grated ginger sauce. The chicken feet were cooked to the point where the skin and tendons were meltingly soft, however the ginger sauce really needed more salt.
A gigantic tiger prawn was then served to each of us. Pan-fried in soy-sauce it had the most mouth-watering aroma. The flesh was firm and every bite was so meaty with a little spring in texture. Big thumbs up~
Sweet and sour pork is a favoured dish of Miss D, and the one served here looked extremely appetising. A recommended dish on the menu, the batons of juicy pork were lightly battered yet still retained a crunch even after being tossed in the sweet and sour sauce. The use of fresh pineapples was a nice touch as it added a sour aspect to the overall dish and it definitely tasted better than the ones from a can.
'Tai ye' chicken, this looked like simple soy sauce chicken, but it had a subtle smoky tea flavour infused inside the meat. Very juicy, but it was unfortunately quite bland.
The piece de resistance of the evening was definitely the steamed crab on a bed of glutinous rice~ Perfectly steamed, the crab was so fresh evident from the sweetness you could taste in the flesh and the generous clumps of deep orange roe were a pleasure to eat. The glutinous rice soaked up all the juices that seeped out from the crab during the steaming process so that each soft and chewy mouthful had a subtle fragrance to it. So good~
Omelette with bitter gourd, minced pork and pickled radish seems so normal and homely, yet so many restaurants can not produce a very good version. Most of the time, they are exceedingly oily and overcooked, but not the one here. So fluffy, you could actually see volume in the omelette, the bitter gourd was diced into sizeable chunks which retained a nice crunch and there was no oily aftertaste at all. Perfect pairing for rice
Chinese lettuce in hotpot. Nothing out of the ordinary here, vegetables were very fresh, but it could have done with more flavour.
And all too soon, it was time for dessert~Just one spoonful of the chilled red date and snow lotus seed sweet soup made me absolutely speechless. Cool and sweet the flavour of red dates was deeply intense and I adored the chewiness of the snow lotus seeds. Ladies, if you want beautiful skin, this is a must-order ;)
The almond tea with egg white was just as good. Running a spoon through the dessert, there was a slight resistance which showed that it was not of a watery consistency. A rich flavour of almonds filled the senses with its heady fragrance and the twirls of slippery egg white gave some texture to the dessert. Recommended~Absolutely remarkable, the dishes are definitely of quality, but some could use a slightly heavier hand in terms of seasoning. So worth trying
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