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I have forgotten when my first visit to Singapore was, but it was at least 25 years ago. One thing I still remember, however, was going to the Mandarin Hotel for chicken rice. It was very expensive, but I did not regret the decision. While I did visit a few times afterwards, more recently it was no longer on my list, but knowing they are having outlets in HK, today I came to Kai Tak Airside to see how it compares.The design is casual and fun, with rattan chairs and banquette seats, a cartoon style mural on one wall depicting the Singapore neighbourhood and signature dishes like laksa and chicken rice. The restaurant is quite big in size, with even some private rooms which can accommodate groups who want more privacy.We ordered the signature Mandarin Chicken ($188 half). The Hainanese chicken is very tender, and paired with the homemade chili, ginger, and dark soya sauce. However, compared with my memories I found the chicken here having less flavours, not sure because of the marinade or the time of cooking. Still quite good.We also had the Double the Yum promotion, offering at a special price of $128 we are able to choose two snacks, picking Pan-Fried Carrot Cake and Otah-Otah. The carrot cake is pan-fried together with sweet soya sauce and prawns, good in savoury taste. Personally, I would like to add some chili sauce to stimulate the palate even more.The Otah-Otah is a Malay dish, essentially seared spicy fish cake wrapped in banana leaf. The patty is made to a thin sheet, nicely seasoned, and served with white toast on the side. Tasty but is quite spicy, so need to consider whether you can take that before choosing.We finish with Char Kway Teow ($128), with the wok-fried rice noodles nicely cooked at high temperature, with prawns, scallops, squid, Chinese sausages and crispy silverfish. The amount of sweet soya sauce is also appropriate to make a good balance of savoury and sweetness. Service is decent, and the bill on the night is $488. Compared with the price at Mandarin Hotel here is more affordable, but the overall experience is much better in Singapore. Perhaps next time when I visit the country, I should revisit the restaurant again to compare. Hope that will be soon…
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本身念住试食我最爱嘅文华海南鸡饭。点知3点下午茶又好吸引㖞，因为第二个餐半价。本身想叫最贵2个抵返，不过一见到好耐无食嘅黑鬼油炒萝卜糕弓，被佢吸引左。所以叫左一个$58嘅黑鬼油萝卜糕。再叫多个招牌虾叻沙同配个小食（+$5叫叻映多士）。一黎到眨咁多红色油，念死唔通辣嘅，好在原来唔辣嘅，系结身左少少，要加少少热水好D。佢嘅叻沙有2只虾，2旧豆腐干同2块鱼片，个虾够新鲜。呢$5抵比弓，我仲估得半份个只，点知望到份量都唔少㖞，仲要个多士烘得啱啱好有间好出名嘅叻映都好食，但我觉得烘到好脆太硬，呢间脆得黎又末去到硬，个叻映味亦都啱啱好，牛油我本身唔好嘅，但配合返成个味道，无得输。叫呢个餐必配多士。饮品我叫九2个杯有机苹果红茶，几香。忘了影相。整体百零蚊好饱饱，味道好，环境够靓，装修靓，值得再回头。
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