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2013-01-19
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For pictures and full review, visit http://melicacy.com/?p=5036Available only during lunchtime, the Dim Sum Menu offers dainty creations by Guangzhou-born Chef Li Shou Tao, who has been making dim sum for over two decades.Combining preeminent seafood with adept dim sum making skills, the plump Steamed Fresh Prawn Dumpling, also known as ‘Har Gao’, is an exemplary item packed with fresh succulence within a thin translucent skin.The Baked BBQ Pork Bun is unlike your typical Char Siew Pau. Baked to
Available only during lunchtime, the Dim Sum Menu offers dainty creations by Guangzhou-born Chef Li Shou Tao, who has been making dim sum for over two decades.
Combining preeminent seafood with adept dim sum making skills, the plump Steamed Fresh Prawn Dumpling, also known as ‘Har Gao’, is an exemplary item packed with fresh succulence within a thin translucent skin.
The Baked BBQ Pork Bun is unlike your typical Char Siew Pau. Baked to a golden buttery sheen on the surface, the light airy bun encases flavourful pork filling within.
The Seared Chilli Crab Meat Bun is a personal favourite. This is genius adaptation of chilli crab with ‘man tou’ –without the hassle of de-shelling and getting your hands dirty.
I LOVE SOUPSSSSSSSS. Soup lovers will not be disappointed. Boiled for a great deal of hours, the soup is endowed with all the natural goodness and flavours from the ingredients.
The soup of that day was Pork Rib Soup with Sweet Corn, Red and Green Carrot.
Sautéed Wild Mushrooms and Asparagus ($18 for 2-4 pax, $27 for 5-8 pax)
Asparagus is one of the very few green veggies that I do not hate. The Sautéed Wild Mushrooms and Asparagus is faultless. Mum, I’m eating my greens!
Hot Plate of Chef’s Recipe Tofu with Seafood ($16 for 2-4 pax, $24 for 5-8 pax)
The Hot Plate of Chef’s Recipe Tofu with Seafood makes a dramatic arrival with an ensemble of sizzles. While waiting for the blistering temperature to recede, we were already making mental notes on the alluring aroma. Delicious and tempting as it is, be careful not to burn your mouths!
Live Crab with Bay’s Signature “Kopi” sauce (Market price)
One of Chef Yong’s proudest creations would be the Live Crab with Bay’s Signature “Kopi” Sauce. Sparked by his love for coffee, he spent months of intensive research and experimentation before developing an innovative dish that one can describe as uniquely Singapore.
The special coffee sauce is made from a blend of 3 different varieties of coffee beans. The addition of apple jam provides sweetness to balance the bitterness of coffee.
Before consumption, the crab is showered with Chinese white wine and gets lighted up in flames. The robust aroma of coffee is further accentuated during this process.
Baked Rice with Assorted Seafood with Chef’s Recipe Sauce ($68 for 4-6 pax, $88 for 7-12 pax)
Another dish worthy of attention is the Baked Rice with Assorted Seafood with Chef’s Recipe Sauce. Served in a large paella pan that the rice is cooked in, you can find quality ingredients such as baby abalones, scallops, mussels and prawns scattered amongst fragrant rice.
The spiced cream sauce gives you a hint of curry flavour without overpowering the seafood. The mozzarella cheese – baked to a golden crust and melty goodness – binds the entire dish together.
To reach the climax of enjoying this dish, scrape off the charred rice crust that’s stuck to the bottom of the pan, with gusto I must add. That’s the best part in my books!
Sweet’s Temptation ($20 for 4 pax)
If you have trouble deciding what to order for dessert, the Sweet’s Temptation offers a variety of four desserts to share among your group.
The platter comprises of: Glutinous Rice Dumpling with Yam Paste Stuffing and Shredded Coconut, Glutinous Rice Dumpling with Fresh Cream Stuffing, Steamed Custard Bun with Salted Egg Yolk and Bay’s Chinese Pancake with Red Bean Paste.
The Steamed Custard Bun with Salted Egg Yolk oozes with molten salted egg yolk custard. For me, one definitely isn’t enough to satiate!
Bay’s Chinese Pancake with Red Bean Paste is another must-try dessert.
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