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🇨🇳中華料理🇨🇳

🇨🇳中華料理🇨🇳

Featuring Nanjing Impressions, Imperial Treasure Nan Bei Restaurant (Ngee Ann City), Imperial Treasure Teochew Cuisine (Takashimaya), Cassia (Capella Singapore), Paradise Inn (nex), Jiang-Nan Chun (Four Seasons Hotel Singapore), Jumbo Seafood Restaurant (Dempsey Hill), Treasures Yi Dian Xin (Raffles City), Putien (Parkway Parade), Xi Yan Private Dining (Craig Road)
Steve G
Steve G

I never really like roast duck. The flesh’s too dry and the orange hue marinate. The ala carte item of roast duck was too good to be most likely overlooked on the menu, due to the availability or Peking duck and HK style roast duck.

2 Likes

Delicious beyond words. This is why you’d never order steam fish at restaurants that doesn’t specialize in them. Yan really perfects this, with the flesh of the fish just turned white with a pinkish hue and sticky to the bones. The soy sauce used was really delicious and brings out the freshness and sweetness of this small grouper.

4 Likes

Another off menu Chef specialty of Canton origins. Arguably the best pot of rice we’ve ever had. The chicken is smooth as its name infers and the Chinese sausages exudes a certainly premium-ness you don’t get in your regular claypot. I’m sure we’ll be back for this.

3 Likes

Off menu, homestyle cooking recommended by the restaurant manager. We were already so impressed with the 順德 (Soon Tuck province) chef’s authentic Cantonese cooking, but this homestyle comfort dish exudes no less of true Canton essence in every sense of the dish. The chopped meat patty has a perfect texture juicy bite (pork collar), crunch (water chestnut), and of course umami (dried cuttlefish). Goes perfect with white fluffy rice!

3 Likes

Oozing milk goodness in this signature creme puff, a must order at Baristart!

2 Likes

Quite a simple dish as it sounds and most likely overlooked amidst the menu of more interesting dishes, but these pork patties are delightfully flavoured - other than the salted fish you actually get a hint of rose wine. The patties are also at the right level of cut such that you get the bite of the pork chunks in between the blended pork and with mushroom and water chestnut pan fried to perfection!

3 Likes

The chef painstakingly placed the slices of black truffle beneath the skin of the chicken. Served hand shredded (手撕雞-style) with the skin crisp and the the flesh tender. No oiliness at all, so the oil conscious foodies can eat in good conscience. I wouldn’t rate it as excellent but it has that healthy deliciousness to it and the use of truffle is just right without over-powering.

2 Likes

Steve G

Level 10 Burppler · 3057 Reviews

Sticks and stones may break my bones but bread and beer complete me!

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