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2014-10-04
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Introduced to this renowned restaurant of class by a fellow gourmet; the last visit was overall satisfying except for the rather mundane pasta, thus when an ad hoc dinner was proposed this was the first place that came to my mind.The "crystal clear" prawn was fresh and light in taste without any hint of blandness; if one fancied heavier flavours the prawn could be paired with shreds of the smoked-honeyed Chinese ham. The crab pincer with winter melon won the accolade of my dining companion - not
Introduced to this renowned restaurant of class by a fellow gourmet; the last visit was overall satisfying except for the rather mundane pasta, thus when an ad hoc dinner was proposed this was the first place that came to my mind.
The "crystal clear" prawn was fresh and light in taste without any hint of blandness; if one fancied heavier flavours the prawn could be paired with shreds of the smoked-honeyed Chinese ham. The crab pincer with winter melon won the accolade of my dining companion - not only was the crabmeat fresh and sweet, there was a tinge of salinity that was the hallmark of authentic seafood; the option of pairing (egg or winter melon) would be to each his own. The snake stew was just right for the weather with cooling lime leaves and Chinese parsley, and even I - usually skeptical of Chinese spices - found the recipe near-perfect. The marinated pomelo skin was consistent in taste and the texture was attractive. The cold goose terrine had a smoky flavour and the consistency was gelatinous. The potted vegetables in soup were of the usual standards. The almond tea was rich and smooth but not too sweet. The scallop fried rice was disappointing - the rice was so dry that one could hardly chew even after soaking it with soup.
The whole meal was marred by the substandard rice - again the pasta was a let-down. We reflected this to the management and with profuse apologies the manager explained that the rice might have been over-dried by fans (as all fried rice was cooked on order and might have been too hot to eat). We considered poor quality pasta at this high-priced ($670 per head) restaurant unacceptable and would give this place and its carbohydrates a wide berth from now on.
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