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2013-10-06
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A reservation was made prior to entry, hence there was no waiting time on this crowded sunday. My family went for the 308sgd set menu for 6-7 pax. The first dish was shark fin soup with crabmeat. The soup itself is nice and would be equally nice without the shark fin. Honestly, all shark fins are practically tasteless, so ordering shark fin soup is literally a waste of money and contributing to the cruel death of many sharks. (no photo posted for this)The second dish was roasted duck with mango.
The first dish was shark fin soup with crabmeat. The soup itself is nice and would be equally nice without the shark fin. Honestly, all shark fins are practically tasteless, so ordering shark fin soup is literally a waste of money and contributing to the cruel death of many sharks. (no photo posted for this)
The second dish was roasted duck with mango. This dish was average at best. I remembered tasting it 10 years ago and it was way better than it was now. It simply tasted like roasted duck with some mango sauce decorated with sliced fruits.
Deep fried marbled goby fish was next. It was fried well and tasted great when drizzled with the accompanying sauce surrounding it.
The next dish was a funny combination of roasted pork, tofu and sea cucumber in a claypot. Personally, the roasted pork was too strong and render the entire dish a porky aroma. It would be nice for people who love pork but I did not appreciate having sea cucumber and tofu together with roasted pork.
The ginseng and chicken essence herbal prawns were great. The prawns were fresh and huge. The soup tasted like some potent herbal cocktail.
I am not a fan of spinach as it is pretty tasteless, but somehow the spinach with abalone was cooked very well. The spinach had a slight wok hei taste, which could be due to high heat stir frying prior to mixing with the thinly sliced abalone. The abalone tasted normal, with nothing to wow about.
We ordered an additional medium sized ee fu mee and it was one of the best ee fu mee I had ever eaten. The ee fu mee here was slightly wet, different from what other places usually serve. That accompanying gravy was the factor behind its brilliant taste.
As for dessert, it was yam paste with gingko nut and pumpkin puree. Rather than having thick coconut milk, this dessert used pumpkin puree, which I would say is sweeter and less creamy. It allowed us to enjoy this dessert at the end of a heavy meal without feeling too bloated. If given a choice, I would take this rather than yam paste with coconut milk, anytime.
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