The highlight for me at Madame Fan was this 过桥醉酒龙虾象拔蚌汤. There were many things I like about this dish. First, the lobster was very fresh, tender, succulent. The lobster was fully cooked, yet it has as much sweetness as if it was served as a sashimi. Next was the soup itself, with it’s depth of sweetness and flavour, enhanced by 20-year-old Chinese wine, Gu Yue Long Shan.
I had a chat with the chef about the lobster itself. Chef explained that he used the “过桥” cooking technique, whereby partially cooked lobster was rested in the soup it was served with, till it was fully cooked. That explains the amazing texture of this lobster, made possible also because the lobster used was a live lobster. This also explains the English translation of this dish “Bridges Lobster” (a literal translation of the cooking technique, 过桥, is “crossing the bridge”).
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Other classics for CNY include the Braised 6-head Truffle Abalone (I posted on 29 Dec 2019), Charcoal grilled Wagyu Beef, and Pineapple White Chocolate (I posted on 2 Jan 2022).
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Their CNY menu starts with a minimum of only 2 persons from $138++ per person. For group reunion, Madame Fan has six private dining rooms and a VIP dining room. The VIP room can accommodate a private party of up to 14 guests. There would be two seating available on Chinese New Year Eve: 5.30pm to 8pm; and 8.30pm till late.
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