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2013-04-03
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I have always kept a special lookout for PS Group's projects as they prove the point that concept alone can draw business. In Singapore, at the very least. While the flagship at Paragon kept up their dish standards during their infancy years, the group has never been known for their food offerings. But it's celebrated for the experience - which is usually 80% ambience, 20% food. Judging by that formula, Chop Suey offers a great experience. Its cool, colonial style is just like the Tiffin room (
While the first 20 minutes will have you steeped in awe - it's akin to being transported to a scene in VS Naipaul's novel - your expectations start dipping when the dishes arrive. Strips of beef with orange? We know that Chop Suey is the American interpretation of Chinese cuisine; we respect cross pollination of cultures. But it's the delivery - the technique of ensuring that the pieces of beef arrive hardened and overkilled - that raises the question of how much ambience is worth. The roughly hewn dim sum sets the alarm bells ringing. Some saving graces: homemade soy milk tofu, our lemongrass-ginger cooler and of course, the rather decent desserts (our custard bruleed tart was pleasant enough).
So is the ambience worth the price tag (that a kind friend generously picked up). The good ambience was paired with good company, which equated to good times. Everyone wants to have a good experience again; but the good times did not have anything to do with the food. So here's my verdict: Of course I will return - but only between 4-6pm - for decent dessert and a cuppa tea. You can go very right with that.
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