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2015-04-16
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My first encounter with Chef Melvin Lim's creation of Ah Hood Burger was during the Ultimate Hawker Festival 2014. It was a combination of Savoury Kong Ba Bao and Salted Egg Yolk Lobster Crab Cake with Curry Mayonnaise. I was impressed by its creativity and the tastiness of its creation.So when we were looking for a place for a friends' gathering, we decided to give Flavours of Zhongshan a try. The Chef had just recently came out with a Semi Buffet Zichar. In case you are confused, it is a combi
Savoury Kong Ba Bao and Salted Egg Yolk Lobster Crab Cake with Curry Mayonnaise - during UHF 2014
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Cold Seafood, Salad and Salmon Sashimi
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Salmon Sashimi
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Rojak
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From Top Left Clockwise: Suckling Pig, Beef Rendang, Scallops Dumpling, Kueh Paitee, Bak Kut Teh & B
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Crispy Beer Marinated Pork Belly, Deep Fried Scallops Tofu with Seaweed Salad and Baked Miso Cod
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Black Pepper Beef
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Pork in Red Wine Honey Ginger
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Butter Cereal Prawns
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Fish in Flavours Signature Sauce
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Sauteed Kailan with Hae Bee Hiam
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Fried Rice with “Stoccafisso” Salted cod
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From Top Left Clockwise: French and Peranakan Pastries; Fresh fruits, Jelly Shots and Durian Pengat;
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Overall, Flavours at Zhongsan Park provide a good spread for its ZiChar semi buffet. While it is good trying to impress customer with ZiChar dishes, but most of the dishes are ordinary and lacks a 'ohm' taste. With the exception for the beef rendang, baked cod fish from amuse bouche and durian pengat shots, the only other memorable thing for me are the friendliness of the service staff. There are lots of room for improvements, I do hope it can be done soon. Cheers!!
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