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Grand Mandarin Restaurant is strategically located right next to the MRT station and is surrounded by offices and shop houses, with an open car park next to the restaurant. No problems with accessibility at all – definitely an ideal location for an F&B establishment!We were invited to sample the fine dining menu that comes with a price tag of $174++ per pax.Our favorites :1. Honey Glazed Barbecued Pork Loin ($15 per order)Every famous restaurant must have their signature dish. For Grand Mandarin
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Grand Mandarin Restaurant is strategically located right next to the MRT station and is surrounded by offices and shop houses, with an open car park next to the restaurant. No problems with accessibility at all – definitely an ideal location for an F&B establishment!
We were invited to sample the fine dining menu that comes with a price tag of $174++ per pax.
Our favorites :
1. Honey Glazed Barbecued Pork Loin ($15 per order)
Every famous restaurant must have their signature dish. For Grand Mandarin Restaurant, it is the Honey Glazed Barbecued Pork Loin. The crimson red roasted meat was glistening with a fine layer of oil, with a lovely light charring from the caramelization of the honey; it was aesthetically pleasing and appealing.
2. Double-boiled chicken soup with nassarius and gastrodia tuber ($20++ per pax)
The double-boiled soup was packed with quality herbs and seafood. Each sip immersed us in a potent and luscious broth.
3. Grilled lamb ribs with egg in Mongolian style ($48++ per pax)
One of the more unique dishes we have tried, the lamb ribs were grilled to a perfection, topped with a lava egg that when pierced and flowing over the lamb, coated the well grilled lamb chop with its gooey yolk added another dimension to the taste – a delicate and exquisite flavour.
4. Chilled bean curd pudding with Mango puree served with coconut ice cream ($10++ per pax)
The traditional mango pudding was given a further twist with the inclusion of melt-in-your-mouth soybean curd. Good innovation and harmonized well with the main courses.
Overall, Grand Mandarin Restaurant presented each dish impeccably in terms of both taste and aesthetics.
Please refer to www.ieatandeat.com for details review.
SUFOOD 舒果 @ Raffles City Singapore – Innovative Vegetarian food!
SUFOOD Singapore finds its inspiration in Italian cuisine; chiefly through its reliance on using basic cooking techniques that coax diverse and rich flavors from quality ingredients in order to create innovative and delicious meat-free dishes.
Strictly speaking, SuFood is not purely Italian cuisine but rather a fusion of both Italian and Chinese. You can find pasta, spaghetti, baked rice, salad, pastries in the menu – alongside seaweed, Chinese herbal or stewed vegetable soup and invigorating local desserts.
If you think vegetarian food is lackluster without meaty flavours, you will probably be impressed by how SuFood can challenge your prejudice. We tasted an 8 course meal ($25 per head) and from the appetizer, main course to the dessert, we give them a big thumbs up.
Besides its emphasis on health by providing balanced, nutritious food, and fresh ingredients without artificial chemical and additives, SuFood also did not neglect the aesthetic factor as well, as every dish served was beautifully plated and presented. The sequence of dishes served achieved a certain harmony in taste, allowing you to fully appreciate the art of eating and the beauty of the food.
Please refer to www.ieatandeat.com for details review.
Honey Glazed Barbecued Pork Loin
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Double-boiled chicken soup with nassarius and gastrodia tuber
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Grilled lamb ribs with egg in Mongolian style
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Chilled bean curd pudding with Mango puree served with coconut ice cream
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Recommended Dishes
Honey Glazed Barbecued Pork Loin
Double-boiled chicken soup with nassarius and gastrodia tuber
Grilled lamb ribs with egg in Mongolian style
Chilled bean curd pudding with Mango puree served with coconut ice cream