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2017-06-17 72 瀏覽
A close friend of mine cum client wanted to treat me for dinner as he has helped his company to clinch a big deal. This restaurant was located at On Lan Street, adjacent to Wyndham St. When i first entered, I was captured by their layout.  The ambience was elegant, yet still retained the 60s feel. They have 2 menu for dinner set and ala carte menu as well. In the end, we go for the $680 set. It came with 9 dishes, being able to taste almost everything of Guangdong dishes. Mini toast top with bra
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A close friend of mine cum client wanted to treat me for dinner as he has helped his company to clinch a big deal. This restaurant was located at On Lan Street, adjacent to Wyndham St. When i first entered, I was captured by their layout.  
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The ambience was elegant, yet still retained the 60s feel. 

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They have 2 menu for dinner set and ala carte menu as well. In the end, we go for the $680 set. It came with 9 dishes, being able to taste almost everything of Guangdong dishes. 
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Mini toast top with braised abalone - The toast at the bottom was prawn paste and was fried till soft and crispy. Abalone was chewy, yet was not tough. 

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Deep fried chicken wing stuffed with bird's nest - This dish was quite interesting as i have never seen it being presented this way. The chef dig out the chicken meat from the wings and stuffed bird nest in it. Bird nest was soft and smooth, and the skins were crispy. It was an interesting combination. 

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Double boiled morel mushroom and conch soup - The soup was served hot and was very tasty. It absorbed the essence of those ingredients being boiled. I seldom saw morel mushroom and conch being served in restaurants. Mushroom was soft and conch was chewy. 

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Scrambled egg white with fish crab meat and milk - The chef used egg white and crab meat to fry them with fresh milk. It was creamy, with not much milk taste. Crab meat was soft and milky. 

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Braised fish maw with supreme oyster sauce - Fish maw was considered a delicacy. It was braised till soft and smooth, literally melting in my mouth. 

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Braised angus beef brisket with pumpkin - The chef used top grade beef (Angus) as brisket. The gravy was slightly salty, but the beef was very tender and pumpkin was cooked till soft and meaty.  
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Poached mustard green with layer bean curd - The vegetable was crunchy and juicy and the bean curd was cooked till very soft. 
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Signature fried rice - Even though it was served in a small bowl, but there were alot of ingredients in it. There were scallops, lobster meat and abalone in it. It was very flavourful, but slightly oily though. 
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Walnut broth with lily pulb - The paste was not very thick, but the walnut taste was strong. It was smooth and creamy.  
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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