a portion of the crispy skin was served with sugar.
the remaining crispy skin and parts with meat were served with crepe or chinese thin pancake used to wrap the duck paired with julienned cucumber and long sliced spring onions, and a sweet duck sauce (plum sauce and sweet bean sauce).
these serving is similar to minjiang.
pekin duck was very good…for me the best peking duck is by kai gardens, served with 5 color wraps and 5 sauces, but most important of all, a corn cracker added to the wrap which added texture to the dish. 🙂
all other dishes are great, special mention was the roasted pork and the crispy prawn fun cheong. these really are the best!
steamed pork ribs and chicken feet always good, so was the har gao and siew mai…
char siew soh was very good, though i prefer crispy char siew pao.
and they ask restaurant to cut out the drumstick for me. first time i eating peking duck this way. K the son had one drumstick and i shared the other with my OPS bro WM.
very shiok! haha!
very thankful to have such good friends to celebrate for me.
RI bros bought excellent apollo char kuay teow on 14.10.2020. ^^
added cockles add egg.
it was slightly salty, also commented by KH.
I usually low carbs/no carbs. this i enjoyed and finished everything today.
i think hai kee at telok blangah crescent still the best for me.
SCG had the four seasons chendol. it looked really good and he said so too. i didn’t take as the ckt already too much.
i was also interested in the kueh chap stall. will try that if i come again and not taking ckt.
P.S. though i came back with wife another day. we both felt that it was not so good. also it was expensive, add egg S$1 and add cockles S$2 so a S$4 plate was S$7. we tried the four seasons chendol. it was very good!
son made barista standard latte art beautifully smooth coffee on 13.10.2020
the key to latte art is in the milk.
there are “intricate steps” to produce microfoam. son was explaining to me. to froth the milk at the top to produce foam and by the side of the milk pitcher to create circulation, until no big bubbles (ie smooth microfoam), then immerse frother to heat up milk.
didn’t sound too difficult but i have not tried my hands thus far, the benefits of not learning so being that got son to make coffee for me. lol! 🙂
it makes a huge difference to the cup of coffee…the microfoam blended completely to produce a silky smooth wonderful cup of coffee…the latte art is a bonus. son has not yet consistently produced the above latte art but for me the reward is in the wonderful cup of coffee, latte art or not.
not sure i fancy the trouble, or just happily resort to my nespresso and enjoy the occasional cup made by son.
WT bought dinner at jing long along keong saik/neil road this evening on 5.10.2020.^^
his friend’s zi char place.
WT bought the crayfish & mutton saddle himself from tekka & got his friend to cook..his friend had not cooked mutton saddle pot 羊蝎子 before so WT suggested to him the condiments 配料 to add. it came out superb credit to the chef’s skills.👍👍👍
every dish good..
appetiser platter very good standard. 👍
mutton saddle pot 羊蝎子super good very tasty & flavourful & tender👍👍👍
OCH & daughter N came over for dinner on 4.10.2020.
N & C leaving for HK on wed 7.10.2020 and returning directly to USA afterwards.
the family stay in cupertino and N most recently visited singapore and HK in 2017.
I made-
pumpkin arugula salad
spanish omelette (tortilla)
steamed cod
seafood paella
N especially liked the paella. paella was very flavourful, with tasty chicken stock and lots of vegetables to balance the sweetness. and perfectly al dente.
i made paella (rather than pasta) & western dishes at N’s request as she said always had not great pasta at college, and they have good chinese food in HK. all the dishes finished.
nice simple dinner. had a good chat afterwards with father & daughter on USA and HK.
c.h.e.f 