Affordably priced at $5.80 for three pieces, the Deep-Fried Dumpling with Chinese Parsley (pictured) was the perfect starter to whet our appetites. The crispy dumpling skin enshrouds the huge, sumptuous prawns and water chestnuts filings, and provides a contrast to the moist fillings.
Served in a coconut, the Lobster & Seafood Tomato Thick Soup ($28, pictured) was an instant winner that would certainly the spot during a sweater weather day. The tangy tomato soup carries a briny crustacean taste and comes with thick morsels of lobster and fresh scallops.
One of the restaurant’s inventive platters, the Pan-Fried Beancurd with Black Truffle Sauce ($8.80, pictured) is a cross between Chinese and European culinary influences. Slice open the bean curd to witness its atypical grey filing that is induced by squid ink. This homemade, silky-smooth beancurd is fried with a layer of breadcrumbs that gives it a crispy outer texture, and then drizzled with truffle mushroom sauce.
Meticulously prepared for a grand total of 30 hours during which it was marinated, roasted, basted, and smoked with premium Pu-er tea leaves and spices, the Tea Smoked Roasted Duck ($78 for whole duck, pictured) was personally craved by the chef into thinly-sliced pieces. It was presented in three different cuts: the crispy skin that was best eaten with sugar, the tender thigh meat which flavour is enhanced by the special sauce concoction, and the succulent breast meat that was recommended to be wrapped with cucumber slices and flaky flour crepes for consumption.
Conclude your meal on a sweet note with the satisfying dessert galore that the restaurant provides. For the indecisive and the gluttonous who cannot decide on a single flavour they would like to indulge in, we have the Trio Dessert on Ice ($14.50, pictured). Arranged from heavy to light, tasting portions of Aloe Vera with Lemongrass Jelly, Black Sesame with Coconut Milk ($6.50 à la carte) and Mango Purée with Pomelo and Sago ($6.50 à la carte) are skewed amidst the ice.
Written by Tan Siew Bee Images by Tan Siew Bee and Crystal Jade Prestige