braised small abalones with broccoli
had our dinner get-together for 23pax at ban heng @ orchard central on 25.4.2014. we had 3 tables. sure looks like our monthly dinners are gaining traction and we have sustainable numbers coming together to catch up each month. 🙂
i had never been to ban heng, the original at boon keng & the now many new outlets. they have a weekday ala carte buffet at S$26.80pax i emailed the link to the organiser & he arranged to do it at the orchard central outlet.
sharks fin soup
stir-fried frog legs
stir-fried scallops with asparagus
garlic steamed scallops with tanhoon
deep-fried soon hock
we started with the list of chef’s recommendations above. for me the best dish was the abalone. 🙂 it was about or almost the normal good restaurant standard, not better.
the rest of the dishes were kind of below par or maybe i should say just ok. however everything is relative. the price of S$26.80 is i guess pretty alright for the number of dishes, though these days there were more talks of worthwhile calories & worthwhile cholesterol and focus was more on quality than quantity. 1 friend i asked during dinner said pretty much the same, that relative to price it was ok. another friend commented on FB post afterwards – “The food was actually quite satisfactory for the price and place”.
1 place though i would consider a whole lot better than (after trying) ban heng would be the ala carte buffet at peach garden.
the chilli crab was pretty ok though not spicy (as we were told by the servers), but it was not a dish that the ladies took much nor the rest.
the sharkskin soup was gluey like sometimes served in wedding dinners. i took <1/2 of the portion served.
the drunken prawn was among the better dishes. 1 lady on my table commented that it had nicely herb flavoured soup. the prawns were quite ok.
the frog legs were a bit below par (say) c/w the plump, meaty ones at ah yat turf city.
likewise the garlic steamed scallops with tanhoon. this should be a pretty standard dish if using live scallops, but somehow the scallop & garnishing were not tasty. i do a much better tasty dish using IQF frozen razor clams from giant, but of course i always prefer razor clams to scallops for this garlic steamed preparation.
the stir-fried scallops with asparagus was also an average dish. the asparagus were quite good in texture & taste. scallops were just average. like the frog leg, this dish was lacking in ‘wok hae”, which was surprising as the baby kailan dish that came later had very good wok hae.
the deep-fried soon hock was also quite average. this was also a standard dish at many restaurants. couldn’t say it was poor but while the fishes were crispy outside, the inside were not moist & tender as the usually good ones at most restaurants, & the sauce were not so tasty as well.
steamed sea bass
the lady who commented on the drunken prawns went to spy on the other tables…haha…& we ordered the steamed seabass & the roast duck. good food-spotting, well done!
the 1/2 seabass with spicy bean sauce was good. 🙂 though 1 friend commented that soon hock was a better & more expensive fish…but it goes to show that quality of cooking/preparation is equally or sometime more important than quality of ingredients. 🙂
the roast duck was good too, flavourful but just a tad salty. 🙂 (but compare this with the really good roast duck at noodle restaurant at centrepoint!) it prompted the lady friend to say perhaps the trick was to mine the non chef recommendations.
stir-fried baby kai lans
spinach with superior stock
the 2 vegetables dishes we ordered were quite good, above average. the baby kailan had very good wok hae. & the spinach with superior stock was good. nice tasty stock.
thai deep-fried tofu
prawn cocktail salad
the deep-fried tofu with thai sauce was much below par, both the tofu & also the sauce.
the mayo prawn salad was quite ok & refreshing though not a favourite with me.
the hae chor looks were not so appealing. the taste was just ok.
the braised goose was to me below par, which is kind of surprising for an establishment that started out as teochew restaurant 42years ago in 1972. it was not “pang” i.e. flavourful & texture was over boiled. my favourite is the braised duck at imperial treasure teochew restaurant at ngee ann city. my own teochew braised duck is also more flavourful than this. 1 friend asked whether one could tell between goose & duck. couple of us felt that (say) when eating goose in hong kong the more gamey & fragrant taste was quite apparent. 🙂
desserts were provided on a self-serviced buffet table. the ice jelly was quite refreshing. i had 2 helpings topped up with sea coconut. 🙂
overall, food, ambience & price were quite ok for such a get-together. ala carte buffet was quite convenient, one price, easy to manage for groups & don’t really have to plan or pre-order the food, pretty much order anything you fancy. we were mostly more interested in talking, with food as a good accompaniment, so i was not paying much attention to the menu too. it’s probably not a place i would go much or soon.