Food that Pleases @ Tunglok Signature Orchard Parade Hotel on 13Sep2014

lobster ramen - the best!

lobster ramen – the best!

time flies. almost a year had passed, the last time i took the fabulous 6-course lobster dinner set at tunglok signature orchard parade hotel was on 19.10.2013.

so i was looking forward to relish the wonderful moments on 13.9.2014. we took the exact same S$98 lobster & seafood set. as i noted previously, it was of exceptional quality, both in terms of quality of ingredients & quality of cooking. 🙂

as before & always, every dish pleases. if i have to pick my least favourite, it would be the kurobuta & it was good too. 🙂

foie gras & smoked duck wrap

foie gras & smoked duck wrap

duck & duck liver wrap

foie gras & smoked duck wrap

the foie gras & smoked duck wrap was good, tasty, refreshing. i thought the “pan-fried foie gras” tasted similar to the usual unglamorous poached duck liver though.

crab roe sharksfin soup

crab roe sharksfin soup

crab roe sharksfin soup

crab roe sharksfin soup

the crab roe sharkskin was super & chokeful of ingredients.

steamed garoupa fillet

steamed soon hock fillet

steamed garoupa fillet

steamed soon hock fillet

the steamed soon hock fillet was very well done, very sweet, tasty, smooth, with the garnishes & sauce as well. i am thinking to replicate this for my home dinners.

pan-fried kurobuta

pan-fried kurobuta

pan-fried kurobuta

pan-fried kurobuta

the pan-fried spanish kurobuta was quite delicious too. if there were not other also great dishes, i would consider this pretty good.

lobster ramen - the best!

lobster ramen – the best!

lobster ramen - the best!

lobster ramen – the best!

the lobster ramen was the best. this time the serving came with shelled 1/2 lobster (before it was a 1/2 lobster in shell). lobster meat was fresh, bouncy, sweet. the sauce was excellent. i was impressed with this dish & thinking how to replicate it at home.

(P.S. i subsequently created my own prawn ramen in golden braising sauce – 黄焖草虾面, not quite the same obviously but anyhow pretty good on its own).

雪种情怀

雪种情怀

& i love the dessert 雪种情怀 – 1 vanilla & 1 coconut ice cream on the usual grapefruit mango puree (杨支甘露).

with palate 50% discounts for 2pax, dinner was S$49pax + S$2pax for the tea. wonderful deal! 🙂

c.h.e.f andy

 

 

13pax ala Carte Buffet Dinner @ Peach Garden Miramar on 30Jun2014

#1 char siew

#1 char siew

#2 roast pork

#2 roast pork

our dinner group decided to have get-together at peach garden miramar on 30.6.2014. food was ala carte buffet at S$30.80++ and 3 paying 1 free, quite good deal really. 🙂

the food was generally good, better than our last group dinner at ban heng orchard central on 25.4.2014. the service was very good too, friendly & jovial, and we all decided to give a substantial tip afterwards. 🙂 it was also 1/2 the price & better quality than the one i had recently at restaurant home on 25.6.2014.

#1 char siew (a charcoaled grilled pork neck) was good as usual.

#2 roast pork was good this evening, crispy & tasty, with the mustard dip.

#3 pork floss egg plant

#3 pork floss egg plant

#3 pork floss egg plant was good here. the egg plant batter was very light & the texture & taste combination was excellent.

#4 drunken chicken

#4 drunken chicken

#4 drunken chicken looked processed in appearance. taste was ok with wine infused flavour.

#5 yuzu prawns

#5 yuzu prawns

#6 wasabi prawns

#6 wasabi mayo prawns

#5 yuzu prawns was very good, crispy, prawns were fresh & the slight citric yuzu flavour was great.

#6 likewise the wasabi mayo prawns.

#7 fish fritters

#7 fish fritters

#7 fish fritters was average. fish was so so, the crispy batter was quite well done.

#8 sharksbone soup with lobster claw

#8 sharks bone soup with lobster claw

#8a crab meat/roe sharksfin

#9 crab meat/roe sharksfin

there was a limit of 1 order of soup per person.

#8 the sharks bone soup was ok. i had it the last time. i thought the lie tongs (例汤), soup of the day, at tunglok & imperial treasure were better.

#9 i tried the crab meat/roe sharkskin this time, it was quite ok.

#10 deep-fried soon hock

#10 deep-fried soon hock

#10 the deep-fried soon hock was good, better than when i had it last time. meat was fresh, moist & tasty. we had 2 orders.

#11 kurobuta pork

#11 kurobuta pork

#11 kurobuta pork was ok.

#12 sauteed beef

#12 sauteed beef

#12 the sautéed beef was overly sweet & artificially tender, edible but not much in demand by the diners.

#13 braised beef briskets & tendon

#13 braised beef briskets & tendon

#13 the braised beef briskets & tendon was quite good. we had 2 orders.

#14 pan-fried venison

#14 pan-fried venison

#14 pan-fried venison. this not really a favourite for me, no different from any coffershop zichar stalls.

#15 pating fish

#15 pating fish

#15 pating fish was a favourite for me. this time it was quite well done, very fresh & tasty. i suggested to the manager that for a live fish, it would be better presentation to serve a fish head portion or 1/2 a fish rather than in cut pieces. he said the fish   might be too big so they had it served in cut portions. hmm..actually most pating served here in singapore were 1kg or 700g fish.

#16 cauliflowers & brocoli

#16 cauliflowers & brocoli

#17 string beans with sliced scallops

#17 string beans with sliced scallops

#18 spinach with 3 eggs

#18 spinach with 3 eggs

we had 3 different vege. they were all good.

$16 cauliflower & brocoli was simple & tasty & great colour combination.

#17 string beans were good too, though the thinnest of sliced scallops didn’t contribute anything to the dish.

#18 spinach with 3 eggs was quite standard, mediocre actually & a very large portion.

#19 杨支甘露

#19 杨支甘露

#20 bubur hiram with ice cream

#20 bubur hitam with ice cream

#21 ice jelly

#21 ice jelly

most of us ordered 2 or 3 dessert each.

#19 i did not try the 杨支甘露. it should be quite standard.

#20 the bubur hitam with ice cream was a crowd favourite.

#21 the ice jelly was kind of plain.

another joyous dinner with good food, company, fellowship & memories. 🙂

c.h.e.f andy

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Expensive Average Dinner Poor Service @ Cherry Gardens on 26Oct2013

braised abalone & tofu

braised abalone & tofu

was looking for a place for my birthday dinner with family. comparing the set menus between cherry garden at oriental & peach blossom at marina mandarin, cherry garden’s came up tops PLUS they have 15% discount on set menus. we had not gone to cherry gardens for many years & the last we were there the weekend ala carte buffet lunch was pretty good, the ambience was good too, we chose the S$88pax menu with 15% discount. 🙂

cherry gardens restaurant @ mandarin oriental hotel

cherry gardens restaurant @ mandarin oriental hotel

7-course orchid menu

7-course orchid menu

small starter dish - jellyfish & topshell

small starter dish – jellyfish & topshell

roast duck, roast pork & char siew appetizer

roast duck, roast pork & char siew appetizer

sweet soup seafood soup

sweet soup seafood soup

braised abalone & tofu

braised abalone & tofu

prawns done 2 ways

prawns done 2 ways

fish fillet with tofu

fish fillet with tofu

rice with black sesame, garlic

rice with black sesame, garlic

杨支甘露 & lime sorbet

杨支甘露 & lime sorbet

the small starter dish (like japanese kobachi) of jelly fish with sliced top shell was ok(looked pretty on photo). they called it amuse bouche but hardly qualified,,haha. 🙂

the first course roast combination of roast duck, roast pork & char siew was very average or perhaps below average,

the second course sweet & sour seafood soup was an excellent dish, just slightly sour, enough of trademark peppery taste, and a very tasty soup & pleasant to the eye as well, much better than most places, and something i would enjoy though its not my favourite soup like most lie tong were. 🙂

the third course of braised abalone with deep-fried beancurd was par excellence. the abalone was tasty & had great bite, and the braising sauce was super, like in all good braising dishes – abalones, sea cucumber or goose webs. the beancurd was excellent as well. 🙂

the next 2 courses though were very average for this quality of restaurant. individual serving & prawns in 2 ways did not make it fine dining (the deep-fried prawn was done wasabi prawn style but with sweet & sauce) and they did not come out better than or as good as a good zi char stall. i think a wasabi prawn like the excellent ones i just had at tunglok signature would be far better. & the fish fritter with tofu hardly fit the fine palate. kok sen zi char would do better for these 2 dishes.

the black sesame crabmeat fried rice was an unique, interesting dish & quite nice & tasty. 🙂

the dessert, the usual 杨支甘露 served with lime sorbet, was good. 🙂

overall rather surprisingly, my recent excellent dinner tunglok signature @ central was so much better than this – taste-wise the sea cucumber was superb & as good if not better than the abalone here, and all the other dishes were better!

overall the food, ambience etc was quite pleasant & enjoyable, the service though was very average for this class of restaurants, made worse by the attitude of the restaurant manager. we asked for carpark redemption and was first told only valet parking could be redeemed. we don’t usually valet park however it was jam packed that evening & we did valet park (S$15). the server came back with our valet parking chip which was signed over & i asked “so is parking free?” first she said “you pay S$15” but when i asked her to ask the manager she came back after some time & said it was free. as she obviously had difficulty speaking & understanding english as we were leaving the restaurant i asked a second time the reception lady (maybe filipino). she understood but she had no idea so i asked her to call the restaurant manager. it was a small place & i could see the manager taking an inordinately long time to come over after adjusting tableware etc for an empty table (quite unnecessarily). and when he came, he flashed an artificial smile and made an incredibly senseless comment “ö…did you dine at the restaurant?” when he was the one who helped usher us in when we arrived.  he was no help at all, the staff were good in attitude poor in language & training & the manager needed to take lessons from his staff on service attitude & how to nicely cheerfully reassure customers & make warm friendly buddy gestures.

hope it was one off..anyway it mattered not as customer would just vote with their feet. 🙂

c.h.e.f andy