The restaurant interior was really clean and posh, with Chinese orchestra tunes playing softly to add a classy Chinese feel to the place. It was quiet as there were few patrons, and they were all formally-dressed working executives, so we, decked out in jeans and slippers, were feeling rather conscious. Nevertheless, we were well-served, and that included the waiter unfolding the table napkins and placing them on our laps. The captain also took our orders with duly attentiveness and patience.
Monk Jumps Over the Wall (MJOW) and Peking Duck were first served, and we realised they were not stingy with their premium ingredients. The MJOW packed a wallop, with an abundance of dried scallops, shark fins and even two whole abalones. The Peking Duck was GOOD, but we were only given two slices each. (A whole Peking Duck will be given for a minimum of six diners).
We then ordered dishes that included poached live prawns, broccoli with crab meat, steamed sea bass in Cantonese style (fresh!), fried scallops on bread, roast meat platter, oatmeal prawns, sea cucumber and fish maw in claypot, winter melon bisque with dried scallops, stir-fried ee-fu noodles, fried prawns in taro and braised duck in claypot. We wanted to order more dishes, but we realised that the heavy dishes came in HUGE portions. The winter melon bisque filled six bowls, and the ee-fu noodles looked like they were meant for five mouths. I tried my best to finish two bowls of the bisque while Slugs dealt with the remaining four bowls. We were in agony as we were already very full but we tried to finish everything on our table.
Clockwise from bottom left: roast meat platter, wintermelon bisque, ee-fu noodles, taro prawns, fried scallop on bread, and claypot sea cucumber
I had to free up some stomach space (I shall skip the details of the painful process) for dessert. There were bubor char char, chilled mango with pomelo and sago, cheng teng, red bean cakes, mango pudding, guilin gao and some others that I was not very interested in. The coconut sauce of the bubor char char was thick and fragrant!
Service was great! The food was served within 10 minutes of ordering. The servers were ever ready to pounce on our table and clear away empty plates. Slug's personal plate got changed 7 times over the whole course of dinner. It was like, if his plate was just replaced and he accidentally dropped a few prawn shells on it, it would be replaced immediately with a sparkling new plate again. Their tenacity to ensure our personal plates remain clean is commendable but scary. Pity the dishwasher.
When the bill came, my hands wavered and I blanched. Coke was $5 per glass and we were charged $3 for a plate of so-called 'pickles' (actually it was sze chuan vegetable shreds) that we never touched. We left the restaurant $90 poorer, but as suckers for Cantonese cuisine, we were satisfied to know the ingedients and cooking were well-worth the money.
6 comments:
poached LIVE prawns...ohhh..look who's talking- the person who screamed at me about me GLOATING about me killing prawns...OoOHhH.
shit u. it's all slug's fault.
he bluffed me saying that the 'live' is a hoax. and the same applies to the sea bass. but after the meal, i saw tanks of live sea basses!
my whims to eat steamed sea bass have caused one to die for me!
Babs. I totally believe u!
wah aqing u can go n join some da wei wang contest! soo much food i tink i will puke prawns out there... - george
yoz recruit how much is it per person?sounds really yummy!!!!
to george - nope, keke, i din puke prawns! i puked lots and lots of NOODLES.
to ah sir - erm, weekday dinner per person is $30.80+++ and weekend dinner $32.80+++. the cheapest drink is coke which is $5 per tiny glass, but not necessary if u think u can stomach all those flavours w/o any drink. compulsory is the plate of 'pickles' which is $3. total bill was $86.95. actually the yishun town club (ur bro's banquet) is pretty similar to this, they also have ala carte buffet (but that one minimum must 4 people go). this one minimum 2 pax only.
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