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2012-10-17
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Summer Palace at The Regent Hotel might be quite a high end dining place for some people, but they serve quality food for sure. Before the meal, we were served an entree prepared by chef. The slice of century egg is served in a rich dark soy sauce gravy, with fresh spring onion sprinkled on it. Very refreshing as it's cold, leaving a rich after taste in your mouth. We ordered their signature dish - Crispy frog leg ($28). The frog leg is coated in flavourful flour and deep-fried ti very crispy. T
Before the meal, we were served an entree prepared by chef. The slice of century egg is served in a rich dark soy sauce gravy, with fresh spring onion sprinkled on it. Very refreshing as it's cold, leaving a rich after taste in your mouth.
We ordered their signature dish - Crispy frog leg ($28). The frog leg is coated in flavourful flour and deep-fried ti very crispy. The frog meat is tender, better taste than chicken. It's definitely a very tasty snack (not main course).
Bean curd with spinach ($28) contains heaps of fresh crab meat, value for money. However, the flavour is a bit too mild, not salty enough I reckon. The beancurd is quite silky, and lie on top of a bedding of cooked Chinese spinach. Again, the spinach is quite tasteless.
Sauteed soon hock ($63) is the most expensive dish we ordered on the night, but I like the dish. The chef uses cooking wine to stir fry the fish slices, enhancing the flavour by much. The fresh is very fresh too, good texture!
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