Grand Mandarin Restaurant (已結業)

Item: 禦華庭
Rating: 4
Author: TheArcticStar

禦華庭

6 食評

味道

環境

服務

衛生

抵食

歐南園

$51 - $80

粤菜/港式煮炒燒臘

TheArcticStar

等級4

606

Grand Mandarina Chinese Restaurant is lcoated at New Bridge Road, offering Chinese / Cantonese fine-dining concept. Founded and owned by Chef Benson Tong, who gave up his submarine engineer career to operate a roast meat hawker stall, followed by cafes and later, this exquisite restaurant. He has extensive knowledge on the different food and nutritional values, is constantly on the lookout for new food trends and ideas; and strives to customise dishes that may also accommodate vegetarian, gluten

107 瀏覽

0 讚好

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Steamed Vegetable Dumpling

114 瀏覽

2 讚好

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The Steamed Vegetable Dumpling (SGD$4.80) with diced assorted mushroom and vegetables in black pepper. No meat? No fret. These dumplings were bursting with the aroma of mushrooms and black pepper, utterly tasty, and the melty translucent skin is handmade. One of the most flavorful vegetables dumplings I have tasted thus far.

Crispy Rice Roll with Shredded Smoked Duck

Crispy Rice Rolled with Smoked Shredded Duck and Bamboo Shoot (SGD$7.50) - velvety rice roll (think cheong fun) wrapped around crackling smoked duck that had a lovely distinctive duck flavour but was not overly salty; nothing like the usual dry, rough smoked duck we are accustomed to. This is highly recommended.

Pan-fried Buns with Pork and Cabbage

94 瀏覽

1 讚好

0 留言

The Pan-fried Buns filled with Pork and Cabbage (SGD$5.00) lined with thin egg sheets. The buns had a lovely crusty texture to them, with succulent minced pork-cabbage fillings within. The minced pork was mildly-sweet, and very delicious - how they managed to ensure the delicate texture of the pork is by buying meat and fats separately to blend themselves; to ensure quality of the minced meat.

Deep-fried Chilean Seabass

Deep-fried Chilean Seabass (SGD$26.00) with crispy fish skin served with scrambled egg white and golden broth. Crispiness ranged from the brittle fish skin to the deep-fried golden skin of the Chilean seabass, and while the teeth ran through all of those deliciously, the flakey, snowy flesh of the luscious fish tantalized the palate further. The nectarous golden broth filled with silken scrambled egg white fulfilled the dish with a flourish.

Crustacean Broth in Coconut with Longevity Noodles

Coconut Crustacean Broth with Silken Longevity Noodles in Coconut and King Prawn (SGD$26.00). The exciting presentation piqued the palate's curiosity, and the first sip of the broth was just indescribably good - saccharine and tasty of seafood goodness. The silken strands of noodles were soaked with the tasty broth. Loved the springy freshness of the tiger prawn as well. After slurping all the broth and finishing the noodles, we dug the tender flesh of the coconut off the interior wall of the husks, and enjoyed the seafood-infused fruit.

For full review and more detailed information, please feel free to visit:
http://thearcticstar.blogspot.sg/2016/03/invited-tasting-dinner-at-grand.html

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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