canard à l’orange (duck in orange sauce =experimental)
flamed sous vide aussie pork tomahawk in red wine tomatoes ratatouille
peanut herb crusted rack of lamb
seafood squidink past par excellence, everyone favourite.
the experimental beef brisket was very good for a braised meat pasta(24hrs 65degC oven then chopped and braised with tomato beef sauce not quite ragout, excellent with the tagliatelle, and the sliced beef was tender and tasty) though squidink pasta is still the pasta of choice.
everyone agreed best dish was the flamed sous vide aussie pork tomahawk in red wine tomatoes ratatouille…
canard à l’orange (duck in orange sauce =experimental) a small serving, quite good, sauce can be improved.
tiramisu not so good today…didn’t do for few years…couldn’t get the mascarpone I used previously & coffee too much liquid not strong enough…I made a very good tiramisu few days afterwards got all the ingredients right. 🙂
Thanks all for a wonderful evening jolly good time
Thanks choon hung for the sweet young thing (coconuts), tak meng for the wine, chee hong for the cherries, cheow ghee for the mua chee & tng chang popiah
Thanks cheok mung & choon hung for washing up
Thanks for an evening of lovingly cooked food and friendship!
yes, thanks SK for hosting yet another Andylicious banquet. Thanks the rest for the great company, and an enriching knowledge of chicken rearing.
Thanks for company tonight. Wonderful to catch up with everyone. SK thanks for hosting.
Ser Khoon, thanks for a very delicious dinner as always. Thanks also to everyone for the enjoyable evening.
A great evening, thanks Ser Khoon for hosting and whipping up a delightful dinner. Thanks everyone for the company!
RI 14bros 11pax lunch @ spring court on 3.7.2022.^^
missing jeff and beng san….
this occasion to celebrate arrival of my favourite granddaughter nicole on 29.6.2022. lol!😜😎
excellent lunch..last time I was here was 2018 for wai mun surprise birthday party by jessie..& before that maybe 20-30yrs
surprisingly very good
suckling pig was best I had, better than imperial treasure & chao shan..very meaty, excellent flavours, crispy skin, not salty..best of the best!
roast duck was excellent, very tasty, flavourful, tender, moist-I decided to change from the signature pressed chicken to roast duck cos same price & review photos for chicken looks very different from restaurant photos..
platter S$84 good but not worth the price won’t order next time
claypot lamb good standard very tender not too lamby nice sauce though I feel not tasty enuf..actually I think the $7 柴船头 mutton rib soup more tasty lol!!!
港蒸笋壳hk steamed soon hock 1.1kg very fresh sweet great sauce never fails
cereal prawns 500g very nicely done..very fresh prawns tasty cereals too
dried scallops chinese cabbage excellent dish very sweet & got 50% off voucher so $28
I got the cheaper $36 chicken crabmeat yeemeen very tasty if cannot find crabmeat or chicken lol! 😜😜😜
orh nee good standard
excellent lunch everyone enjoyed & a memorable lunch for me.
the lobster bun, a newly created dish, was the bestest! live boston lobster very fresh & nicely done, so sweet & tender..not rubbery..
the sauce quite unique, seems not the usual bun cha dip/drip sauce, nutty from brown butter & lobster tomalley..bun (beehoon) nicely infused..
salad was refreshing..
banh seo seafood pancake was very good too..one of the best I had ..with belly pork & prawn & veg filling..
the Vietnamese crisp roll with pork good too
the pho soup was tasty..as philip and steven commented & I concur, broth was very robust & quite a tad sweet..maybe a different preparation & nice in its own way too..but preference is a 清清lighter, natural meat sweetness broth with lots of herb…so lots of thai basil, some mint will be good…