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2014-03-09
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I wanted to dine by the seaside, so after tossing out several options such as Punggol Marina, Changi and the dirty beaches literally, we settled for Beaulieu House. It is a restaurant converted from a beautiful black-and-white house, and has minimal outdoor seats becaue of N Parks' rules. We had the Grilled Boneless Chicken with Rosemary and Red Wine was being served - red wine reduction, actually. Don't be fooled by the plainness of the food, the capsicum and onions are buried beneath the hu
We had the Grilled Boneless Chicken with Rosemary and Red Wine was being served - red wine reduction, actually. Don't be fooled by the plainness of the food, the capsicum and onions are buried beneath the huge piece of chicken. We had not expected the chicken to taste good - but the first bite proved us wrong. The tender meat was well-marinated with a tasty flavor that was resplendent of rosemary and a little spices.
We also ordered a Horfun with sliced Sirloin beef and egg in black bean sauce (wet) - meanting, with gravy. This delicacy was silkily-smooth and full of ingredients such as Sirloin beef slices, capsicums, carrots and onions. The Horfun had a slightly charred, smokey aroma to it, and the Sirloin beef slices were tender and delicious. The overall taste of the horfun was really good, we were impressed.
Finally, dessert of Lava Chocolate cake with vanilla ice-cream and banana slices. The soft, delicious cake was warm and had hot chocolate oozing out, like lava after a volcanic explosion. By dipping the babana slices and vanilla ice-cream into the hot chocolate fudge, this was another level of enjoyment altogether. This was the perfect finish to a delicious meal.
For more detailed information and photos, please feel free to visit:
http://thearcticstar.blogspot.sg/2014/03/dinner-at-beaulieu-house.html
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