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2015-03-08
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See my full reviews & photos at = http://chefquak.com/2015/03/08/8pax-ala-carte-lohei-dinner-mitzo-grand-park-orchard-on-3mar2015/a friend organised a lohei dinner at mitzo, grand park orchard on 3.3.2015. coming out of the lift on level 4, the entrance was a bit hidden, right at the end of the hall way. place looked atas, with a japanese sounding name mitzo, and the waiting staff including at the welcome counter were mostly foreigners, took us a while to spot a singaporean. we were served by a
a friend organised a lohei dinner at mitzo, grand park orchard on 3.3.2015.
coming out of the lift on level 4, the entrance was a bit hidden, right at the end of the hall way.
place looked atas, with a japanese sounding name mitzo, and the waiting staff including at the welcome counter were mostly foreigners, took us a while to spot a singaporean.
we were served by a spanish guy. must say the service was very polite & cheerful, and the staff were well trained.
it was only later that i read that mitzo was supposedly inspired by “mat zoe” 蜜枣 used in cantonese double boiled soup & lie tong 例汤。whatever.^^
mitzo is also apparently positioned as an inventive cocktail bar, serving some cocktails from a teapot.
there were 8 of us.
we ordered a medium lohei. the server used a cocktail tumbler to mix the sweet sauce & oil.
c/w with the lohei at char, the amount of salmon here was a lot more, i think 2x more. in terms of taste though, char’s lohei was a lot tastier & more refreshing, and altogether more enjoyable. here because the end result was a bit too dry, we asked for more sauce & lady came & added what looked like the char siew sauce instead of the sweet sauce & oil, the result was not the taste we associated with lohei.
the roast pork was pretty good. i think better than char but it was quite standard & not a stand-out c/w any of tunglok, imperial treasure, crystal jade, canton paradise.
the char siew was good. it was featured in their website also i guess one of the signature dishes? it was tender moist flavourful, slightly different from the one at char, not necessarily better. for me though, i prefer this (char’s was unique but sauce slightly on the sweet side).
the spanish waiter recommended the soft shell crab in curry floss. in fact we ordered all his recommended dishes.^^ the curry soft shell crab was good, competent. i liked the curry flavour.
the roast duck with truffle was good too, a good restaurant standard. my favourite roast duck though is the one at canton paradise.
eggplant was good, competent.
the scallop, crabmeat, egg white fried rice though was a bit below par, not enough wok hae. this a dish that i always order in imperial treasure nanbei or imperial treasure teochew at taka, so it was rather poor by comparison.
the food was actually quite authentic & better than my first impression that we were walking into an expensive atas place to eat so-so chinese food. i guess we were quite full & ordered very few dishes for 8pax, so we only paid S$30pax for the dinner.
but from what i saw of the set dinner & ala carte prices e.g. 1/2 roast duck was S$36 c/w S$26 at canton paradise, this place is certainly quite a bit more expensive. again it’s not comparing apple with apple as the ambience & location are quite different.
not my usual kind of place for cantonese food. don’t rule out also. not coming back anytime soon la…
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