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2024-06-02
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Dinners at Wing organised by the Professional Food Critic never disappoint, with Chef Vicky pulling out all the stops to impress him and his guests. Dinner this time is no different. We were told by the servers that the menu specially curated for us this evening is the longest they have ever seen (6 appetisers and 7 mains), with Chef Vicky dishing out his latest creations. The appetiser baby squid with Sichuan green pepper is for us only and will not be featured in the future menu. Server said
The appetiser baby squid with Sichuan green pepper is for us only and will not be featured in the future menu. Server said the baby squids were hand picked by Chef Vicky and his wife that morning from the market. Baby squids were plump and flavourful. Fresh Sichuan peppers on top were not processed, so they were only peppery and not at all pungent, adding an interesting flavour dimension to the dish. Friend loved it and started chewing it like a vine of grapes.
BABY SQUID • GREEN SICHUAN PEPPER
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Appetiser Botan shrimps (new dish) were meaty and briny. Chef Vicky elevated its freshness by immersing it in a fish sauce, paying tribute to their counterpart in Thai cuisine with a twist.
BOTAN SHRIMP • FISH SAUCE
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Drunken mud crabs looked familiar but it is actually new, with a thinly sliced winter melon ingeniously tucked beneath the crab meat to help reduce the usual heaviness of the crab butter. Perfect for the summer weather.
DRUNKEN MUD CRAB • WINTER MELON
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The double boiled partridge and morel soup was decadent and packed with spring flavours, with bird’s nest stuffed in the fungus and snap peas added.
DOUBLE-BOILED MOREL SOUP • PARTRIDGE
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The showstoppers of the evening were the steamed coral grouper (帝王斑) and the fish maw steak with crispy pomelo pith in abalone sauce. Chef Vicky told us that the coral grouper is very rare and it is only caught once or twice a year. He jokingly told us that he struggled for a bit whether to keep it for self enjoyment or for us. The coral grouper was very fresh and steamed just right.
STEAMED CORAL GROUPER
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The fish maw steak was done to perfection as usual. Very thick and gelatinous and went very well with the abalone sauce and the crispy pomelo pith. We were advised to savour the last bit of abalone sauce with a bit of rice and we did just that, with all the abalone essence cleared.
FISH MAW STEAK • CRISPY POMELO PITH • ABALONE SAUCE
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GIANT MANTIS SHRIMP • SALT & PEPPER
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STEWED PORK BLOOD SAUSAGE POT • MAPO SEA CUCUMBER
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ROASTED MARINATED PIGEON
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The meal surprisingly ended with a Hop Sze styled pork chop rice. Friend noted how perfectly and consistently each egg was fried, another testament of the degree of perfection Chef Vicky expects from his team. I was so stuffed that I could only finish half my portion.
PORK CHOP • JAPANESE TOMATO • RICE
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To my greatest delight, and thanks to Friend J for asking right before the server gave us the bean curd sweet soup and mignardises, the kitchen dug out the last batch of house made 鳳仙 for us to enjoy!! 🥹
House made popsicles
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Overall, a scrumptious feast as usual! Always a delight to be back for the latest creations of the Chef of the Year!
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