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2012-05-21
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Located at Michael Hotel, Chinois by Susur Lee is serving the top class Chinese cuisine. Unlike most of the Chinese restaurant, Chinois has a very classy interior ambiance. Chilled charred scallops with sesame, yuzu and pamelo dressing ($18) is so gorgeous! The 'bowl' is made from ice cube, with some flowers and herbs frozen inside. The taste of the dish is refreshingly pleasant! Braised pork belly with chestnuts and Chinese wine served in claypot ($28) is a dish that goes really well with rice,
Chilled charred scallops with sesame, yuzu and pamelo dressing ($18) is so gorgeous! The 'bowl' is made from ice cube, with some flowers and herbs frozen inside. The taste of the dish is refreshingly pleasant!
Braised pork belly with chestnuts and Chinese wine served in claypot ($28) is a dish that goes really well with rice, I reckon I can down two bowls of rice with just the gravy itself. The pork belly is so tender and well-seasoned. When the fat layer melts in your mouth, the aroma of the Chinese wine slowly bursts out.
Braised shredded abalone stuffed in crab claw topped with sea urchin sauce ($38) is another very impressive dish that one should try! I am not a big fans of sea urchin, yet I enjoy this dish so much! You could taste different flavours in one go, but all blend in so harmony together. It's probably my no.1 favourite dish of the meal (if I have to choose).
As for desserts, Chilled aloe vera gelo with poached chrysanthemum-infused apple ($12) is very light and refreshing. Nothing too spectacular. Also, it's a shame that the 'nest' on top of the glass is not crispy. Mascarpone cheese with blueberry gelo topped with raspberry sorbet and poached snow pear ($15) on the other hand, has a stronger flavour. I love the crispy rice bubbles coated with chocolate too. It has so much in the glass, and they are all very good
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