Hi everyone!
We did food tasting last night and we had a great time. The dishes were served in huge portions and most of them were very well presented.
Our parents and relatives who were there to try out the dishes were all impressed with the quantity and most importantly quality. My HTB also thought it was one of the best 'wedding dinner' he had ever tried. Here are our reviews:
1. Deluxe Suckling Pig Platter (Suckling Pig, Prawn Salad, Roast Duck, Crispy Crab Meat Ball, Marinated Jellyfish)
Suckling Pig- Skin is fragrant and crispy. Good.
Prawn salad - Fruit and prawn was fresh. Huge portion.
Roast Duck- This restaurant does really well in their roast stuffs. Thumbs up! (it was sushi maki initially)
Crispy Crab Meat Ball- Crispy on the outside, sweet and juicy inside. Something different from the norm of having Spring Rolls. I liked it.
Marinated Jellyfish- We all found it too spicy/peppery and too 'Thai' style as it was also a little sour. Although it came mixed with some chicken strips, we thought the taste was unique but not suitable and compatible with other sides on the same dish. We decided to change this to octopus.
Any reviews on the octopus side dish, ladies?
2. Braised Shark's Fin Soup with crab meat and Bamboo Pith
- We enjoyed it as it has no fishy taste. There were plentiful of fish maw, shark's fin, crab meat and bamboo pith. Very mild to the taste buds.
3. Stir fried Fresh scallops with Broccoli and Macadamia Nuts
- Absolutely love this dish. Scallops and Broccoli were served fresh and well cooked. There were plentiful of scallops for everyone. A twist in recipe to use Macadamia Nuts instead of Cashew nuts in this dish is brilliant and it actually adds a buttery flavour to this dish. Very unique indeed. However, it would be perfect if they could use Oyster sized macadamia nuts (i.e bigger, premium) to enhance the flavour further. Also, they could do magic if they could add more macadamia nuts to this dish. There wasn't really enough to give one the 'kick' to attain the buttery taste. Overall, excellent effort.
4. Baked Large Prawns in Butter Sauce
- Very well presented dish. Prawns served were fresh and huge. Some prawns even had 'eggs' in it.
Loved the buttery sauce that wasn't too heavy for the light eaters. Not oily too.
5. Braised Baby Abalone with Mushrooms and Seasonal Greens
- Beautifully presented too. There was enough baby abalone for each person at the table. Very little fishy taste. Mushrooms were also done just right, were big and juicy. My mummy loved it. Cabbage, which were the 'Seasonal Greens' were still crispy although this dish had gravy that soaks the cabbage right in.
6. Steamed Red Garoupa in Hong Kong Style
Fish was meaty but a little overcooked as the meat was already hard when served. Otherwise, we have no comments about the style it was cooked as it is a common dish served.
7. Roast Crispy Whole Chicken Topped with Crispy Straw mushrooms
Enjoyed this dish and thought that the fried straw mushrooms doused on top of the chicken was unique. Very nice twist to a dish that was supposed to be served with Fried minced garlic. Chicken was only partially crispy but overall we liked it.
8. Fried Rice with Pine Nuts and Conpoy in Lotus Leaf
Not oily at all. Rice was well fried with plenty of pine nuts (rice grains were not sticking to one another) There were also plentiful mushrooms, prawns and dried shrimps. Lotus leaf adds fragrant to the rice.
9. Chilled Cream of Mango with Sago and Pomelo
- We were disappointed with this dish as mango pieces served have all darken (not fresh). Pomelo sacs were bitter and somehow dried. Perhaps it's just not the season esp. for Pomelo. We requested them to look into it and they changed a fresh bowl for us, now with fresh cut mango pieces. Still I find that they could do better for the pomelo sacs once the fruit is in season perhaps during chinese new year.
