Nanjing Impressions

First impression: Looks like fried tofu
Upon biting into it, the floury chewy rice cake got me wanting more. It’s not overwhelmingly floury and just the right amount of sweetness. I particularly enjoyed the chewy texture. The skin was crispy and addictive as well — and also adding a crisp texture to the chewiness! The sweet brown sugar sauce and peanut also complements the rice cake.
It was a light yet satisfying dessert to end the meal!!

Osmanthus-scented Steamed Sponge is a home-made traditional Nanjing steamed ‘cake’ (feels more like a kueh to me) served with sweet Osmanthus sauce. With a chewy texture akin to that of Nian Gao, it had a subtle floral fragrance which makes this dish all the more tasty and a perfect way to end of the very richly flavoured meal. ⁣

While the broth may look salty and oily, I assure you it’s definitely not the case. This Beef Brisket & Vermicelli Claypot has a very richly flavoured broth, likely having been simmered for a long time to get such intense flavours infused with herbs. The beef brisket was soft and tender, having soaked up every bit of the rich broth and making it all the more flavourful. Definitely a must order here!⁣

Steamed Shrimp & Silky Gourd Dumpling was delish! Bite through the soft skin to get to the shrimp which provided a slight crunch to the dumpling 🦐⁣

Steamed Dumplings with Wild Mushroom was an absolute delight to have. Filled to the brim with ingredients, every mouthful is bursting with juice and flavours it’s a wonder how they managed to pack everything together within such a delicate ‘skin’ which is so thin it’s almost translucent. ⁣

Soy based stewed chicken with crispy flaky sesame sticks. Appreciate the hot pot plating that keeps the gravy and pastry hot. Flavorful and homely.