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2014-04-15
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This was the farewell dinner for a valued colleague and we were glad this turned out to be a very satisfying meal. The dinner began with very tender mouthwatering chicken marinated in Chinese liqueur, this was followed by foie gras - which melted in one's mouth but was not heavy at all when matched with peaches. Then came the very crisp deep fried eel which were "crackers" with the flavour and sauce well kept inside, not at all dry or soggy.The signature dish was aesthetically pleasing with a ca
This was the farewell dinner for a valued colleague and we were glad this turned out to be a very satisfying meal.
The dinner began with very tender mouthwatering chicken marinated in Chinese liqueur, this was followed by foie gras - which melted in one's mouth but was not heavy at all when matched with peaches. Then came the very crisp deep fried eel which were "crackers" with the flavour and sauce well kept inside, not at all dry or soggy.
The signature dish was aesthetically pleasing with a carved stork spreading its wings over the crabmeat paste inside taro cones with rice cracker bases and pretty ginger jelly crabs (yes ginger for "anti-heatiness") on the side. Unfortunately it paled in comparison to other dishes in taste despite its impressive debut. Following this was the very traditional fish maw soup with trumpet shells, this tasted like it had been "long-simmered" and was quite nourishing. We wowed over the gigantic pan-seared scallops which were "gridlined" and were supposed to be enjoyed with western cutlery - these were as nice as they looked. The fantail shrimps cooked with jasmine tea leaves were light, springy and fresh; we believed the tea held the oil and grease in check. The stir fry pea shoots were so tender that a baby or a toothless grandmother could chew through it. The crisp fried rice was laudable - each grain was separate and not sticky - this was soup-based and seafood and mushrooms were added.
A minor anti-climax came at the end with the fruit plates and the desserts. The rose lychee jelly was too sweet, the rice dumpling roll and the sesame dumpling were too heavy with red bean paste and fried dumpling coats. But that was a common occurrence in Chinese eateries.
Overall this was a most enjoyable dinner. The service was excellent. The staff were very attentive and considerate and catered to all requests made by us.
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