2016-08-03 242 瀏覽
The 2 years old restaurant was located within walking distance from the Outram Park MRT station. Located in a old building called Thye Shan Mansion, it occupied the bottom 2 stories of the building. The first floor was the main dining hall, while the second floor was reserved for private dining, which one enter through a private lift. The layout of the second floor was quite unique with 4 tables of 10 in the semi private hall, plus a private room which could sit 16 persons. The place was decorat
Deep-fried white bait coated with cereal 麦片脆银鱼 ($14)
The fish was light and crispy, without oiliness. BBQ duo Combo platter - Honey Glazed BBQ Pork Loin and Roasted Pork Belly 烧腊双拼（招牌蜜汁叉烧，脆皮烧腩肉) ($26++/ 6 pieces each item)
The platter was consisted of char siew and siu yuk, which sounded simple but the taste was exquisite. The char siew was firm and juicy, but what made it unique was its caramel taste crust. One could hear the crunchy sound while biting into siu yuk, which simply melt in the mouth with its fat. It was served with mustard which gave an extra punch. Soup of the day 时日例汤 ($8++/ person)
Double boiled yellow old cucumber soup with pork rib 老黄瓜炖排骨汤
A common soup which tasted very full bodied. The rib was fork tender, with soft bones in it. Had it with the in house made XO sauce for extra kick. Pan fried King Prawn with soy bean chilli sauce 豆椒大虾
This was one of the new items in its upcoming menu. The prawn was served on a bed of boiled chinese spinach. Although the prawn tasted juicy and flavouful, it was a tab too salty for me. Baked Silver Cod Fillet marinated with Chinese wine and honey sauce topped with egg sauce 蜜汁银鳕鱼
Another new item. It was quite a westernised dish, with the creamy sauce on top. The fish was firm and juicy, and was surprisingly well matched with the sweet sauce. Roasted London Duck topped with Summer Truffle 黑松露脆皮鸭 ($32++)
The dish was beautifully plated in squares and deboned. There was barely any fat between the crispy skin and tender meat. Wok fried Wagyu Beef Cube with Red Wine and Black Pepper sauce 黑椒红酒和牛粒 ($58++)
The meat was tender and flavourful. Braised Seafood Beancurd 海鲜豆腐 ($28++)
The made in house bean curd was silky soft and smooth. Pieces of celery in the dish added a bit to crunch to the dish. Glutinous Rice with Preserved Sausage 腊味炒饭 ($12.80++)
Interesting having glutinous rice as fried rice. It did not have the mushy texture as one usually associated with glutinous rice. The chinese sausage was quite savoury. Wok-fried Ginger Rice with Shrimp and Fish Roe 姜茸鱼子虾炒饭 ($24.00++)
While being a bit put off by the ginger taste which was used to kill the fishy taste, I was absorbed by the popping effect made by the fish roe in my mouth. Stewed Fine Rice Vermicelli with roast duck in superior bouillon 浓汤烧鸭面线
The mee sua was very fine and smooth, while the soup was rich to the point of creamy. This was also one of the new item in its upcoming menu. Refreshing Green Apple Jelly with Lime Sorbet 青苹果冻柠檬雪芭 ($8.00++)
The simple looking dessert was a light and refreshing end to a heavy and delicious meal.
Currently the restaurant is having a promotion where members get FREE Hot Stone Poached Prawns with Chinese Wine and Herbs 药材醉酒鲜虾 with minimum order of $80 on ala carte menu. Non members can also enjoy this promotion at an additional of $0.88.
Valid till 31 August 2016.