steamed medium abalones上汤焗澳洲龙虾australian lobster superior stock沙煲姜葱田鸡claypot ginger scallions frogs宫保田鸡油浸尼罗红deepfried tilapiasteamed medium abalonescomplimentary red bean dessert
4pax dinner with Wai Mun , jessie & Lisa @ Ah Yat grandstand on 1.4.2022.^^
this evening, no razor clams and live abalones @ $12 piece was quite good for the price.
abalones fresh and succulent, nicely done. though still razor clams nicer for me..
australian lobster quite good price so ordered one 1.2kg. a lot of meat, even in the legs, basically like 2 Boston lobsters.
沙煲姜葱田鸡claypot ginger scallions frogs always good. today the 宫保田鸡 less good than usual still nice la!
油浸尼罗红deepfried tilapia basically same preparation as soon hock..though fish is not as tender 幼as soon hock but it’s like 1/2 the price for almost same…
Wai Mun –
wonderful and satisfying dinner.
very nice dinner with good friends.
c.h.e.f andy
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Ah Yat Seafood @ Grandstand
Address#03-01/02, The Grandstand, 200Turf Club Road, 287994
it’s mock saffron only decos I did not have saffron. lol!
what’s super outstanding about curate dish was the yellow saffron sauce, and blended superbly with the al dente fusilli, a truly marvellous dish…the lobster was good, but actually 8picure lobster was better..anyway they are fresh lobster so both better than mine….
RECIPE
Ingredients:
lobster – I used a S$19.90 350g frozen lobster – shelled body & pincers, fresh set aside
50ml fresh milk
2 tbsp heavy cream
2 shallots chopped
4tbsp 60ml white wine
10 cloves garlic
3 tbsp olive oil
150g suqidink pasta
Directions:
fry lobster head, pincers, shell with 1/2 tbsp butter and salt, add 500ml water and boil/reduce for 1.5hrs
brown garlic in olive oil set aside
fry chopped shallots to some olive oil, and add the white wine and reduce.
add lobster broth, milk and reduce. off fire, stir in heavy cream.
cook fusilli to 1min before al dente. heat sauce, off fire, add fusilli, add 1 tbsp butter and toss, and plate it.
warm lobster for 20s in microwave and add over the pasta and garnish.
lobster squidink pastalobster squidink pastalobster squidink pastalobster squidink pasta my favouritelobster squidink pasta
made lobster squidink pasta for 5pax family dinner – with wenyu PT sulin ervin on 3.3.2022.^^
lobster squid ink pasta modeled after 8picure I well perfected, of course frozen lobster limit by quality.
8picure chef Gabriel’s lobster squidink pasta
& of course fresh or frozen lobster, overall cannot c/w 8picure chef Gabriel’s superb lobster pasta. 🙂
RECIPE
Ingredients:
lobster – I used a S$19.90 350g frozen lobster – shelled body & pincers, fresh set aside
1 red capsicum
1/4 zucchini
10 cloves garlic
3 tbsp olive oil
150g suqidink pasta
Directions:
fry lobster head, pincers, shell with 1/2 tbsp butter and salt, add 500ml water and boil/reduce for 1.5hrs
brown garlic in olive oil set aside
fry zucchini, red capsicum in some of the olive oil, add salt till soften. place 2/3 in blender, add, some of the olive oil and 50ml of lobster broth and blend. (tip = don’t have too much liquid when blending)
empty blend in pan and add remaining broth and reduce. add remaining 1/3 red capsicum & zucchini to make the ratatouille sauce. add browned garlic and olive oil.
cook squidink pasta to 1min before al dente. boil sauce, off fire, add squidink pasta, add 1 tbsp butter and toss, and plate pasta
warm lobster for 20s in microwave and add over the pasta and garnish.
upsized chirashi donomote @ thomson plazaupsized chirashi don
OHH organised & bought 4pax lunch with LWS & LTM @ omote thomson plaza on 30.3.2022.^^
LWS I recently reconnected the uni gang…LTM I was in touch on & off till about 10yrs ago..OHH only in the early years of our careers. so it was very good to reconnect again. quite exciting and good feel..
have not been to omote..read online that it has quite affordable chirashi and other Japanese food.
LTM and I ordered the upsized chirashi. TM asked what is upsized? not the rice hopefully? of course we knew the answer.lol!
I think OHH and LWS ordered the umami soy chirashi…must be good too.
I am happy with my chirashi…for S$18.80 they gave quite a good serving of sashimi cuts, so it is more of a bara chirashi than chirashi which serve full slices sashimi..fresh and sweet and good for the price la..free treat some more..
next time I visit my dentist, will come afterwards…
4pax lunch with taiji shift instructor Zhu Xiang Qian & mr chua & Lisa on 23.3.2022.^^
@ huat kee teochew restaurant RELC
very bad extremely bad service by manager guy!!!
tea lady was quite nice & good service..
food was poor vs expectation for history and this level of restaurant
appetiser platter really poor..trotter jelly not flavourful no feel of collagen..spring roll etc
what is worse than appetiser platter is the braised duck platter ..I think most hawker stall braised duck kuay chap stall better
the $30 sharksfin was excellent though..the stock was really sweet & smooth never mind the straws of sharksfin..this the stand out dish..
the tipor kailan was competent
& the teochew fried kuay teow was good too good woke..
so I guess food wise 3 stars maybe ok
however worse than bad service by manager in coat is the self defeating practice of overcharging the written menu price hoping customer missed it!
really poor service philosophy…
the kailan charged $20 (menu $18) and the fried kway teow $22 (menu $18)..
for a 4pax meal $304nett charging extra $6 is meaningless & downright silly..
hope restaurant will rethink their business & service philosophy.. what is the right thing to do..
anyway when pointed out to the waiter he did not admit till we refer to the written menu price & wasn’t sure how was the restaurant going to respond..saying the kitchen or chef wrote the price to charge..???
but later they finally did the right thing & correct it & correctly charge the menu price, but without showing and giving you a feel that they recognise the importance of such “error” & will not repeat on other customers.. anyway it’s their problem to address… 😂😎
c.h.e.f andy
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Huat Kee @ RELC
Address:
02-01 RELC Building, 30 Orange Grove Rd, Singapore 258352
c.h.e.f 