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Restaurant week 2020
2020-05-08 1051 views
Throwback to restaurant week 2020! Among the 3 starters I tried, I love pumpkin veloute best! Pumpkin veloute, together with black truffle and cinnamon butter croutons and diced pumpkin bites inside, gave the dish a well blended flavors. The lobster caesar salad is a signature dish here in Tai Pan, and they are extremely generous in the portion of lobster. Most importantly, the lobster is really fresh and tender. The duck terrine is bit too salty, but that goes really well with bread and the r
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Throwback to restaurant week 2020! Among the 3 starters I tried, I love pumpkin veloute best! Pumpkin veloute, together with black truffle and cinnamon butter croutons and diced pumpkin bites inside, gave the dish a well blended flavors. The lobster caesar salad is a signature dish here in Tai Pan, and they are extremely generous in the portion of lobster. Most importantly, the lobster is really fresh and tender. The duck terrine is bit too salty, but that goes really well with bread and the refreshing green apple salad on the side (balances out the salty-ness)! Overall, Tai Pan serves really good food, and in addition, their staff are really nice too!

For the main courses of the menu, I tried the salmon and the beef rib. The salmon was cooked perfectly, served together with fried salmon skin and a creamy white sauce. Every components of the dish come together so well. The beef rib is cooked in chinese- style, AND it was so tender!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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