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2013-01-18
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This is such a posh looking place and has that regal feel of up-scale Chinese restaurants. Love the ambience as it was cool and relaxing. This is the har kau (shrimp dumpling) with bird nest topping. So special as it was the first time I tasted bird nest on a dim sum dish. It works! The tangy gong bao sauce was a nice contrast to the dish. This is a must try! Siew Mai in a foie gras sauce. The sauce was rich and creamy and sooo delicious that I sopped it up with the remains of my siew mai. 8 Tre
This is such a posh looking place and has that regal feel of up-scale Chinese restaurants. Love the ambience as it was cool and relaxing.
This is the har kau (shrimp dumpling) with bird nest topping. So special as it was the first time I tasted bird nest on a dim sum dish. It works! The tangy gong bao sauce was a nice contrast to the dish.
This is a must try! Siew Mai in a foie gras sauce. The sauce was rich and creamy and sooo delicious that I sopped it up with the remains of my siew mai.
8 Treasure duck - It's one whole duck stewed with a great number of ingredients such as abalone, mushroom vegetables and some I could not identify. I'm not too fond of this as the duck had a strong gamey flavour to it. But the mushroom was thick and lovely.
This is a very special dessert. It has a chocolate and champagne center, coated with red bean paste and sesame seed and fried. Crispy on the outside and sweet melted chocolate in the middle. The champagne tasted strong as there was no hole for the alcohol to evaporate so you get the full hit of the smell. Nice!
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