the worst ever service in any singapore restaurant!
& starting with the manager, so the service attitude and training of the few staff was really atrocious!
the food is mediocre about 3, and service is 0..
the manager was rude and unhelpful..
.we asked if there is a physical menu as some restaurants have both..he was dismissive and said restaurant no physical menu ..
we said we scan QR but not quite sure which is the brunch alacarte buffet menu..he was unhelpful to say the least..
not even basic cheery, attentive help one gets from every server at imperial treasure fine teochew ion orchard or even ah yat grandstand..actually from any restaurants we been to…
& the bad service attitude and lack of training pervades to the other younger servers..
the young guy who took our orders was impatient we asked simple help on how large the servings and dimsum pieces and how much we should order..& which are the popular dimsum..
these are really basic questions and assistance servers in almost all eating places we go to will answer cheerfully and even warm & enthusiastically but not here..
food wise dimsum was ok not bad just mediocre about ah yat & peach garden standard at 2 to 3times the prices ..these are places we tried but don’t eat dimsum at..
& no comparison at all with imperial treasure fine teochew ion orchard or crystal jade or paradise dynasty…
cooked food were worse than dimsum…
the 迷你佛跳墙 and abalones broccoli quite good are the 2 better dishes, still maybe just average…the Chinese style beef cubes a failure no comparison with silk restaurant at sicc island and assam fish & smoked duck salad mediocre.
for a tasty, flavourful mash, 1 boiled a medium potato, remove skin, cut small pieces, and add to blender with 20g butter, 1-2 tbsp extra virgin olive oil, sea salt and ground black pepper. mash should be a slight viscous paste. add enough olive oil so blending is smooth.may need some shaking….
for the mushroom steak, I just cut thick slices of king oyster mushroom, soaked, marinated in tsuyu, mirin with 1 tsp sugar for 2hrs, then grilled over a portable bbq.
when serving heat up mash and mushroom steak in microwave for 40s, covered with microwavable plastic food cover, then serve mushroom steak on a dash of mash.
this dish maybe simple but absolutely delicious.
a RI bro commented-
Awesome evening! New fan of vegetarian food after tasting the wonderful dishes
I like to use teochew braised hock and trotters as the base for the broth. this delivers a gelatinous and very tasty sauce. so braise the pig hock and trotters for 1.5hrs to 1hrs 45mins. remove hock and trotters. these can be served as separate dishes or can cut some hock and add to the 盆菜 pencai.
I braise the belly pork together. remove belly pork about 1 hr 15mins. chill the pork belly so easy to cut/slice when assembling the 盆菜 pencai.
I had earlier boiled the fish maw and mushroom for 1hr. now add them to the 盆菜 pencai. broth and cook about 30mins.
then I add one can of abalones with the brine or braise (braised abalones better tastier), and add broccoli, prawns and scallops and cook for 3mins and remove.
I add sea cucumber last, cook 1 min and cover to poach for another few mins. anyway just watch over to make sure all the items are cook just right.
I add/layer few leaves of Chinese cabbage to the bottom of the claypot dish.
then arrange first the broccoli then the other items.
this time my assembly not as pretty as 2 yrs ago on 2019, the taste and texture just as good.
texture was perfect!…everyone loved the chilled sotong with “kek you” 桔油dip…
cooking is straightforward. just that sotong like all other food cannot be overcooked or it will be rubbery, so need to cook just right.
I clean with salt a large sotong (300g), and cut rings w/o cutting through, so whole sotong intact for nice presentation. easiest way to do is to place a knife into the cavity and cut rings with another knife so it will not cut through. then cut the rings a bit more so near the centreline left maybe 1in uncut.
then just steam about 3mins…watch…off fire and leave another 3mins…
I did not really do timing, so watching is key..when the white is opaque and still gleaming that is about right..err a bit on the cook side as cannot eat undercooked.
left place in fridge to chill for 1 hour.
when serving use kitchen sears to cut or over a cutting board, and dip with “kek you” 桔油..
3 egg spinach always good, very tasty. best thing is it’s quite easy to make.
I just minced salted egg (I use 1/2 egg plus the other 1/2 egg yolk), and chop century egg in larger pieces. and one fresh egg.
use lots of garlic.. I brown 4 cloves large garlic cut into 4 pieces each. add minced salted egg and fry till fragrant. then add 150ml chicken stock and 1tbsp oyster sauce, and reduce. crack one egg into the broth and let it form. then use chopsticks to “draw”out spread a bit.
when serving, add baby spinach stems, cook 2 mins, then add the leaves. and the dish is done. no need to add fish sauce as salty enough…
excellent dish! very tasty broth, superb flavours!
I fried lots of minced garlic, then added 150g minced pork and 1 tbsp oyster sauce, cooked minced pork, then added 1 cup cooked rice and fried high heat. removed fried rice, fried 3 eggs high heat till formed, then added back fried rice, high heat, off fire, added crispy haebeehiam chilli and mixed.
taste & add fish sauce to taste if need.
garnish with chopped spring onions and coriander
1.5 cups cooked rice
150g minced pork (can be prawns or belly pork, the latter I cook first 1 hr in water or stock, then place in cold water & cut 1cmx1cm strips)
4 cloves ie lots of chopped garlic
2 tbsp oil
1 tbsp oyster sauce, to taste
2 tbsp crispy prawn chill, to taste
1 stalk ie lots of chopped spring onions
coriander to garnish
fry lots of minced garlic, add minced pork and 1 tbsp oyster sauce, cook minced pork
add 1.5 cup cooked rice and fry high heat. mix thoroughly, remove fried rice
fry 3 eggs high heat till formed, then add back friend rice, fry high heat, off fire, add crispy haebeehiam chilli and mix
didn’t have coriander (an important ingredient) this evening. just fried garlic cloves, shallots and spring onions in oil, then added chicken stock and 1 tbsp oyster sauce and reduce, and lots of black pepper feel the aroma. when ready to serve, bring to boil the stock, add prawns seasoned with fish sauce and white pepper, then add tanhoon, cook 1 min, off fire and toss, then cover, cook in residual heat. garnish and serve! 😉
2 tbsp oil
4-5 cloves large garlic cut 4pieces each
1tbsp oyster sauce
1 stalk spring onions cut 1 in length (kept 1/2 for garnishing)
2 stalks coriander plus 3 short lengths for garnishing
200ml chicken stock
2 bunch tanhoon
12-16 medium prawns shelled….can use hoso (head on shell on) & devein too
fry garlic cloves, shallots and spring onions in oil. add 2 stalks coriander.
add chicken stock and 1 tbsp oyster sauce and reduce, and lots of black pepper feel the aroma.
when ready to serve, bring to boil the stock, add prawns seasoned with fish sauce and white pepper, then add tanhoon
cook 1 min, off fire and toss, then cover, cook in residual heat.
I just use dancing chef thai yellow curry paste…works with red curry as well..
i didn’t have vegetables this evening, so just added yellow onions and red chilli. fried with garlic (i cut 3 large garlic cloves into 4 smaller pieces each)…then added dancing chef thai yellow curry paste…then added 200ml chicken stock and reduced.
last, add sotong, cooked for 3 mins, off fire and cover, let dish continue cooking in residual heat.
a pretty, easy to make and delicious dish. 🙂
one large sotong (300g)
1 medium yellow onions
1 red or yellow pepper
6 piece okra and/or 1 eggplant
1 large tomato
3-4 cloves garlic cut into 4 small pieces each
200ml chicken stock
1/2 packet dancing chef yellow curry paste (100g)
add vegetables (onions, red pepper, okra etc), fry with cut garlic
add dancing chef yellow curry paste, fry a bit for fragrance
add 200ml chicken stock and reduce by close to 1/2
add whole sotong and cut tomatoes.
cook for 3mins. off fire, cover and let dish cook in residual heat.
made 4pax dinner with lisa, sulin & aunty bes on 15.3.2021.^^
thai yellow curry sotong
claypot tanhoon prawns
fried rice with minced pork & egg
& aunty bes added a sambal petai prawns – very nice!
sotong easy to make..didn’t have vegetables, so just added yellow onions and red chiili. fried with garlic (I cut 3 large cloves into 4 each)…then added dancing chef thai yellow curry paste…last, add sotong, cooked for 3 mins, off fire and cover, let dish continue cooking in residual heat.
didn’t have coriander for tanhoon prawns. just fried garlic cloves, shallots and spring onions in oil, then added chicken stock and 1 tbsp oyster sauce and reduce, and lots of black pepper feel the aroma. when ready to serve, bring to boil the stock, add prawns seasoned with fish sauce and white pepper, then add tanhoon, cook 1 min, off fire and toss, then cover, cook in residual heat.
fried rice I fried lots of minced garlic, then added 150g minced pork and 1 tbsp oyster sauce, cooked minced pork, then added 1 cup cooked rice and fried high heat. remove fried rice, fried 3 eggs high heat till formed, then added back friend rice, fried high heat, off fire, add crispy haebeehiam chilli and mixed. taste and add fish sauce if need.