There is always a good reason to visit this much loved restaurant, and especially more so now that Executive Chef Eric Neo has introduced 10 new signatures to the menu. The revamped menu now boasts some modern inflections though not at the expense of foregoing its signature Cantonese culinary traditions.
The elevated version of the miso fish is a classic example—a plump baked cod marinated in miso and shoyu is dressed with torched Japanese mayo, and served atop wok-fried egg white. To boot, its char siew now uses smoked Kagoshima pork belly, while the tiger prawn vermicelli is served in an aromatic prawn bisque enhanced with hua tiao. Suffice it to say, it’s best to come with a big appetite.
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Executive Chinese chef Leong Chee Yeng is an artist through and through, evident in the many artworks adorning the refurbished interiors, as well as in the refreshed a la carte and dim sum menus. The latter has an extended seating on weekends and public holidays, so there’s no excuse not to try all his delectable creations.
Bring your family and opt for The Weekend Family Day Set Menu; it’s a heavenly assortment of fresh prawn dumpling, steamed abalone siew mai and pan-fried spiced chilli crab meat bun, among others. There's quite a lot to choose from on the a la carte menu—57 options to be precise—so might want to dive straight in for the highlights. We can't get enough of those irresistible char siew buns and crispy roasted pork belly.
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With new Chinese executive chef Tim Lam (formerly of one Michelin starred Ying in Macau) on board, there’s bound to be a couple of delectable surprises on the a la carte menu. And you can find them in the dim sum section, in the form of a steamed pork dumpling topped with abalone braised in a special broth, and an elegant turnip pastry mixed with dried shrimps and ham and wrapped in thin, crisp pastry rolls.
These are in addition to the classic favourites, which include the steamed shrimp dumpling and steamed rice rolls, as well as star proteins such as the honey glazed pork collar, which uses the extremely flavourful Spanish Iberico pork; and the 90-day old free-range chicken that has been poached in dark soy sauce and Chinese rose wine for better flavour and an aromatic finish.
Thanks to executive chef Lai Tong Ping and dim sum chef Lee Siaw Cheen, the refreshed menus here boast inspired new additons to complement the signature hot-picks. There is also more to look forward to, starting with an even larger selection of dim sums, alongside double-boiled soups and signature delicacies to complete the meal.
Even on weekdays, you’ll be spoilt for choice at the lunch buffet, which includes a hot soup, three signature dishes (per table) and unlimited serving of dim sum. That means more of your favourite steamed xiao long bao with minced pork, and deep-fried prawn rolls with wasabi mayonnaise.
Better yet, head over on weekends to enjoy and an additional Four Treasures, which include a Buddha Jumps Over the Wall that is elevated with shavings of black truffles, and a lip-smacking combination of the classic braised whole abalone and deep-fried taro balls.
Complementing this stalwart's recent facelift are new delicious offerings from Executive Chinese Chef Cheng Hon Chau. Included in the the quintessential line-up of dim sums, are items such as the steamed prawn dumpling with black garlic, char siew bao which uses Kurobuta pork, and Iberico pork ribs with black bean sauce.
That being said, be sure to save space for mains. It would be hard to resist a serving of A4 Miyazaki beef sirloin, prized for its marbling, pan-friend with garlic, or the steamed and meaty red garoupa enhanced with pickled chillies. And should you feel the need to have these with wine, note that the restaurant has comprehensive list of labels to suit your palate.
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