🐟 Comprising of soft, delicate fish meat, the huge red snapper lies on a bed of light soy sauce. A great dish to have with the signature Taiwan porridge here (free-flow) as well! 👍🏻
2️⃣ : Braised broccoli with scallops
Comprising of fresh, plump scallops, mushrooms and assorted greens surrounded by a nest of crunchy broccoli. Love the seared scallops here that comes with a plump and slightly juicy texture! 💖
3️⃣: Braised tofu with mushrooms in chef’s sauce
Soft, silk-like tofu slices, which got me pretty amaze at the chef’s meticulous plating skills, at how these seemingly fragile tofu managed to remain intact with the intricately plated layers. With a core of chewy mushrooms doused in a thick, braised sauce that reminded me of my favourite Tze char dish- 铁板豆腐 minus the pan fried element 😋. 4️⃣ : Sea cucumber & crabmeat in superior broth
With a thick, lumpy and starchy texture resembling that of a Shark Fin’s soup, this was a flavourful, comforting broth filled with a generous portion of chewy sea cucumber and fresh crabmeat chunks, along with a pleasant crunch from the diced cucumbers and carrots embedded within.
5️⃣ : Goldleaf Prosperity Abalone Yusheng
With every CNY meal comes Yusheng that’s believed to bring in luck and prosperity! 💥 Toss your chopsticks as high as you can for a prosperous 2019 year ahead! ✨ The one here comes with fresh abalone slices that were chewy with a rubber-like texture.
6️⃣ : Yam paste with Gingko nuts & Goji berries
Every meal needs a sweet ending and a traditional Teochew cuisine typically includes Orh Nee (yam paste)which is thick and creamy, with a luscious pleasant tinge of sweetness. Gingko nuts and goji berries are also included in this dessert here, some healthier elements to lower the level of guilty indulgence perhaps? 😉 .
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Thanks Karen from @goldleafsingapore for the warm hospitality and the hearty feast, as well as @makanwarrior for extending the invite!🙆🏻‍♀️😋