Honestly, the food is underwhelming for the price, though the service is Top notch
Not sure why they had to be served separately but tastes really amazing 🤩 the abalone was super tender and paired really well with the sauce. Not too salty even when eaten as a solo dish.
The soup’s more of a fluid milky-like chicken soup version (there’s chunks of chicken meat and bones init) than the more traditional transclucent brown starchy ones we typically have served with vinegar.
The fin itself is pretty starchy and tends to clump together in the less viscous broth. Wonder if it’s considered another form of collagen soup derived from ceratotrichia (thankfully not keratinous! Most people would have an aversion against chewing hair). May also get a non-pill dose of supplementary Chondroitin sulfate though it’s most likely already thermally degraded (fragmented and desulfated) after being double boiled.
This controversial dish came as a package under the Mother’s Day special set meal. Tasty, but I guess eventually we’ll have to look at alternatives.
So you can see the skin glistened with oil under the light. Oily but not nauseatingly greasy!
Crispy skin cut into rectangular chunks, with a thin uncut layer of meat under, served with sheets of bun, hoisin sauce (?) and stalks of spring onion.
Similar set-up to Peking Roasted Duck
The combination of wrapping it all into 1 mouthful of food was good but unless you’re willing to spend certain amount of effort to saw off your own meat, the restaurant prefers diners to take off all the skin before it’s sent back to the kitchens to portion out sized meat pieces.
Great place for Dim Sum and Brunch
Location: Lei Garden Restaurant (Chijmes), 30 Victoria St, #01-24 CHIJMES, Singapore 187996
@chijmesleigarden Glutinous Rice Dumpling with Sesame Paste topped with peanut powder. This is so perfect 👌
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Location: Lei Garden, 30 Victoria Street, #01-24, Chijmes, Singapore 187996
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#leigardensg #chijmes #burpple #burpplesg #dimsum
The Dimsum are so goood! Must order; fried tofu, roast pork, siumai, hargaw and egg tarts!
Not quite sure what this dish is called, but it was stir fry together with the remnants of our Peking duck! How you devour this dish is by placing a spoonful of the cubes of duck meat and other ingredients into the cabbage in the foreground, before taking a mouthful in. While this dish may not be the star of the night, i still enjoyed it nonetheless ✨
Absolutely adored this dish! The incorporation of foie gras further amplified the flavours exuding from it, making every mouthful an explosion of umami-ness. The beef cubes kinda looked the same as foie gras, so every bite was a surprise, not knowing which is which and I love it that way ☺️
Back at home, I'm usually the one who does the ordering. But since I'm an invited guest for this occasion, I wasn't aware of the dishes being ordered and I kinda like it that way. There is this element of surprise and anticipation, hoping whatever comes next is good and can top what I just had.
So surprise was I, when this Braised Shark's Fin in Superior Soup (3 Taels) appeared before my eyes. The broth's texture was smooth and luxurious, evident of the long brewing hours. It also lacks the starchiness that we usually see in regular shark's fin soup, which makes me wonder, if this is how shark fin soup really tastes like? They say you get what you pay for, but I'm still really caught by surprise at the cost of this delicacy. Probably the last time I'm going to have shark fin.
Loss for words was my reaction when asked "how's the Peking duck?" Could only widen my eyes and nod furiously while happily chewing. Have long heard about how good the food here was but never expected it to be this good. I only took a fleeting glance at the shimmering copper and bronze duck before it was whisked away to a corner to be taken apart for our consumption. When it was (finally) placed in front of me, I daintily picked this thin layer of fatless skin up with my chopsticks, packed it together with some shredded spring onions and the accompanying sauce and it's amazing.
The glistening skin was crispy and savoury, with the sweetness from the sauce to balance it off. The meat on the other hand, was debatable. As per the usual SOP, the meat usually appears in subsequent dishes, and in our case, mixed in with my favourite ee fu noodles. Whilst delightful, it didn't strike me as an absolute must have, though in all fairness, no one orders Peking duck for its meat, so, I would still suggest ordering this for the delicious skin. ✨
Need a spot to meet the in-laws, or perhaps mum's birthday is coming up. Turn to this restaurant on the beautiful grounds of Chijmes for flawless Cantonese cuisine. An absolute must-order is the Steamed Grouper Fillets with Beancurd in XO sauce ($18.80 per pax, $68 for a regular plate) that sees fresh slices of fish topped with the perfect amount of mildly spicy, umami sauce. Other standouts include their crisp Peking Duck (S$37) and fragrant Stir Fried Long Beans ($18) with a nice wok-hei and spice. Yum!
Photo by Burppler Veronica Phua
Wish that the pork was a little softer, but the sauce makes up for it, as it is rich and tasty.
A delicious plate of long beans - classic taste and has a nice spice to it. Quite simply, tasty!
A lot of different elements to this dish. The cartilidge is a hit/miss depending on whether you like soft and slimey food. Personally I like it, and the curry is rich and tasty.
Really soft, but think the flavour is a bit meh. Still decent starter or side dish that you can munch on before the mains.
