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2013-03-02
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The nice thing about having dinner at the Far East Square Branch of Zhou's Kitchen is not having to jostle with crowds of families clamouring for a table. As it was the CNY period, the regular a la carte menu and value sets were not available; we were shown a special CNY menu with a limited range of auspicious sounding dishes. We picked the pork shank, sauteed 'three cup' chicken, spinach tofu and the baby cabbage with bamboo pith.The Braised Pork Shank ($22++) at Zhou's Kitchen needs no introdu
As it was the CNY period, the regular a la carte menu and value sets were not available; we were shown a special CNY menu with a limited range of auspicious sounding dishes. We picked the pork shank, sauteed 'three cup' chicken, spinach tofu and the baby cabbage with bamboo pith.
The Braised Pork Shank ($22++) at Zhou's Kitchen needs no introduction - robustly flavoured and meat tender enough to fall off the bone at the slightest touch.
Taiwanese style 'Three Cup' Chicken ($16++) was served in a steel claypot - another hearty and flavourful dish to go with rice. The dish could however use more fresh basil leaves to add a different taste dimension to it.
Spinach Tofu ($14++) and Baby Cabbage with Bamboo Pith ($16++) were ordered to ensure a nutritionally balanced meal. Plating of the spinach tofu could have been vastly improved. The BB cabbage.in superior stock was a light dish garnished with specks of dried wolfberries. The bamboo pith remained crunchy to the bite.
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Service was courteous and competent - consistent with the high standards of other Tung Lok restaurants.
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