Great Value Alacarte Semi-buffet (Beyond Expectations) @ Tim Palace SAFRA Toa Payoh on 24Nov2015

roast duck, char siew & roast pork 烧味

roast duck, char siew & roast pork 烧味

went with my sis & b-i-l to tim palace @ SAFRA toa payoh to try out their ala carte semi-buffet on 24.11.2015.

buffet is S$25.80pax. the added attraction is S$5 discounts for SC aka senior citizens! ^^

there’s a S$2pax for water, tea & peanuts (S$2.50pax or more if other drinks). so it was S$22.80pax for 3 of us, S$27nett each.

tim palace

tim palace

tim palace is at level 3 of SAFRA toa payoh clubhouse building.

tim palace

tim palace

it is quite large in capacity, good for functions, tour groups??

roast duck, char siew & roast pork station

roast duck, char siew & roast pork station

i did not have high expectation of the roast meat 烧味 station.

but surprise, surprise, the roast duck was really, really good! very flavourful.

char siu

char siu

so was the char siu!. i think this one of the best char siu i had. as good as the excellent chargrilled pork neck at imperial treasure nanbei or (better in fact than) any other good char siu places.

roast duck - second helping

roast duck - second helping

i actually went for a second helping of roast duck, after taking the other food! 🙂

roast duck, char siew & roast pork 烧味

roast duck, char siew & roast pork 烧味

i was quite tempted to taste the salt baked chicken 盐炬鸡, but really no space left. sigh!

appetizer station

appetizer station

nothing much to say about the cold station. prawns was large, plump, fresh & sweet.

scallops & mussels all the frozen type, nothing worth taking.

appetizer station

appetizer station

the scallop tips (front) were quite nice. the prawn & squid salad were ok. sos so la!

cold flower crabs

cold flower crabs

the flower crabs were soft, mushy “nua nua”, the frozen type, not worth taking also. all these i took very little just to try.

sushi/sashimi station

sushi/sashimi station

salmon sashimi was ok. quite sweet. colour didn’t look that great.

i skipped the sushi.

appetizers

appetizers

so, mainly prawn was good, salmon sashimi ok too, squid/prawn salad & scallop tips passable.

braised small abalone with brocoli

braised small abalone with broccoli

i ordered most of the dishes that they allowed only one order.

small abalone with broccoli was good restaurant standard. no complaints. 🙂

sharksfin soup

sharksfin soup

sharksfin soup was better than most cheaper sharksfin soup, not very gluey & stock quite tasty.

sea cucumber with yam

sea cucumber with yam

sea cucumber with yam was decent competent dish.

scallops & celery in xo sauce

scallops & celery in xo sauce

the scallops & celery in xo sauce was pretty good.

crayfish

crayfish

crayfish was poor!

crayfish

crayfish

meat has no taste. this dish (thumbs down)!

char siu pao

char siew pao

we did not order the char siew pao, but somehow it was marked on the order sheet, the marking very different from our order markings, think some previous customers marked on it.

anyway no big deal, so we took it. the char siu pao were good!

steamed seabass with sambal sauce

steamed seabass with sambal sauce

i read that the deep-fried flower garoupa not so good, so we ordered the steamed seabass with sambal sauce.

steamed seabass with sambal sauce

steamed seabass with sambal sauce

seabass not such a great fish. but this preparation quite ok…so again a competent dish. maybe i will try the garoupa next time. don’t mind coming back again. 🙂

honey ribs

honey ribs

the honey ribs were ordinary. as good as any zi char stall i suppose. not my favourite.

honey ribs

honey ribs

cannot really criticise thsi dish, but the char siu was many times better than this.

drunken prawns

drunken prawns

surprisingly also the drunken prawns was very good. must be a very good quality shaoxing wine 绍兴酒.

braised lamb pot

braised lamb pot

the braised lamb pot was competent dish, but no more.

lamb still retain the gamey taste, and not specially flavourful.

braised lamb pot

braised lamb pot

i would say it’s a robust dish like a beef stew, so unless the herbs & preparation is special (like say at majestic), it’s not a dish i am particularly fond of.

dessert station

dessert station

dessert station the usual fare, with fruits, custard puffs & red bean pan cake etc.

sea coconut & longans

sea coconut & longans

i took the sea coconut…quite refreshing.

lotus seed red beans dessert

lotus seed red beans dessert

and a bit of the lotus seed red beans dessert. pretty ok.

the food quality & cooking were pretty ok, not that much different from (i would say better actually) say peach garden miramar’s ala carte buffet, and certainly better than the ala carte buffet at ban heng orchard central.

the outstanding dishes for me here were the roast duck, char siu(tops), drunken prawns, abalone.

the sea cucumber & scallops were pretty good.

c.h.e.f andy

++++++++++++++++++

Tim Palace

Address : 293 Lorong 6 Toa Payoh #03-01 Safra Club Singapore 319387
Hotline : 6253 5515 (Reservation is needed on Saturday and Sunday)
Fax : 6253 0266
Email : timpalace@gimtim.com.sg

OPENING HOURS:

Mon – Fri: 11:30 – 14:00; 18:00 – 22:00

Sat, Sun & PH: 11:00 – 14:30; 18:00 – 22:00

 

 

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Interesting 8-course Chinese Dinner @ Mitzo on 5Sep2015

#3 lobster bisque

#3 lobster bisque

there is a ongoing UOB credit card 1-for-1 promotion at mitzo.

i came here for a lohei dinner in mar2015. it was an ok, in fact better than expected, experience.

as mentioned then, mitzo is also apparently positioned as an inventive cocktail bar, serving some cocktails from a teapot. 🙂

mitzo signatures set menu

mitzo signatures set menu

so we decided to try out the S$108pax (S$54pax after 50% discounts) 8-course signature set menu on 5.9.2015.

F1 complimentary cocktail

F1 complimentary cocktail

we were in luck this evening. F1 is round the corner & they were rolling out some new F1 cocktail, and for this evening, we stumbled onto a free F1 complimentary cocktail promotion. it tasted pretty good actually,  not too sweet. i think it was rum & some citrus & other concoction.

#1 trio of dimsum

#1 trio of dimsum

the dimsum trio was fine food. taste was pretty good, if not awesome. 🙂

radish puff

radish puff

radish puff was a very good pastry, and tasty.

breaded shrimp & foie gras

breaded shrimp & foie gras

the breaded prawn roll was a little heavy, & average.

crispy glutinous pumpkin in custard

crispy glutinous pumpkin in custard

the crispy glutinous pumpkin in custard was good.

#2 mitzo char siew

#2 mitzo char siew

the mitzo special char siew was good, but a tad too salty. it is not the standard of the chargrilled pork neck 炭烧猪项肉 at imperial treasure nanbei we had recently.

#3 lobster bisque with poached scallop

#3 lobster bisque with poached scallop

the lobster bisque with poached scallop was a bit of a fusion oddity. it looked gluey like a chinese sweet sour soup.

but the taste was superb! & with so much cut scallops & lobster pieces! this was the best dish this evening. ^^

#4 deep-fried prawns with creamy lemon

#4 deep-fried prawns with creamy lemon

the deep-fried prawns with creamy lemon sauce was good, very competent. a good crisp outside, tender & tasty inside.

#4 deep-fried prawns with creamy lemon

#4 deep-fried prawns with creamy lemon

its a regular dish like any wasabi prawns or salted egg prawns with a different dressing, ok but not awesome.

#5 oven baked chilean seabass with lemon grass

#5 oven baked chilean seabass with lemon grass

the oven baked chilean seabass with lemon grass was good standard.

#5 oven baked chilean seabass with lemon grass

#5 oven baked chilean seabass with lemon grass

not among the better chilean seabass i had, including oonboard SIA!

#6 pan-fried lamb chop with enoki mushrooms

#6 pan-fried lamb chop with enoki mushrooms

the pan-fried lamb chop with enoki mushrooms was very tender, except it tasted by geyland lor 9 horfun kind of chinese very tenderised kind of tender.

#6 pan-fried lamb chop with enoki mushrooms

#6 pan-fried lamb chop with enoki mushrooms

so i was just ok with the dish not not really my thing.

#7 seafood thick beehoon

#7 seafood thick beehoon

the other very tasty best dish of the evening was the braised thick beehoon soup, with prawns, scallops & cod.

#7 seafood thick beehoon

#7 seafood thick beehoon

i really enjoyed this. finish all the carbs.

#7 seafood thick beehoon

#7 seafood thick beehoon

shiok!!

#8 avocado ice cream & sesame dumpling

#8 avocado ice cream & sesame dumpling

the dessert was not really my type.

avocado cream with ice cream…i took just a little.

sesame dumpling

sesame dumpling

i always like sesame dumpling. still this time i did not finish it.

well, this not a set i would want to take too often. if the consideration were just money vs ingredients, this was certainly a very good deal!

c.h.e.f andy

Vietnamese Chargrilled Pork Neck with Cold Beehoon (Vermicelli)

vietnamese chargrilled pork neck with cold beehoon

vietnamese chargrilled pork collar with cold beehoon

today i experimented quite successfully a vietnamese street food = a chargrilled pork neck with cold beehoon (vermicelli). 🙂

the pork neck was marinated with fish sauce, chilli padi, sugar, paprika, orange marmalade, yuzu salad sauce, chopped shallots/garlic & grated ginger. & i kept it for 48hrs in the chiller.

i followed this video recipe.

vietnamese chargrilled pork neck

vietnamese chargrilled pork collar

vietnamese chargrilled pork collar

vietnamese chargrilled pork collar

i chargrilled the pork neck over 1 tablespoon oil in non-stick pan over high heat. it was really good! so tasty & tender! 🙂

vietnamese chargrilled pork neck with cold beehoon

vietnamese chargrilled pork collar with cold beehoon

i did not have many items. so i improvised. earlier for the marinade, i did not have honey so i used fruit jam (orange marmalade) & yuzu sauce.

then i did not have tau gay (bean sprouts) so i used kang kong (morning glory) – not ideal!

i did not have mint so just used basil. no peanuts & no spring onions, just skipped.

it was nice. first layered the sliced japanese cucumber & kang kong (for bean sprouts), then add the bee hoon (vermicelli), pickled carrots & radish (sugar, rice vinegar, chilli padi). then add the pork neck, prawns & then the chopped shallots & basil.

drizzle with the fish sauce dip (chicken stock, fish sugar, sugar, rice vinegar, chilli padi)

vietnamese chargrilled pork collar

vietnamese chargrilled pork collar

vietnamese chargrilled pork neck

vietnamese chargrilled pork collar

once more, the chargrilled pork neck was fabulous! 🙂

i served this vietnamese chargrilled pork collar to my friends at 11pax homecooked lunch on 15.10.2014, & everyone just loved it.

vietnamese chargrilled pork neck with cold beehoon

vietnamese chargrilled pork neck with cold beehoon

that’s the real thing in the video.

miso garoupa

miso garoupa

i had some experimental miso garoupa. it was ok, not fantastic.

vietnamese chargrilled pork neck with cold beehoon

vietnamese chargrilled pork neck with cold beehoon

this was fun! 🙂

c.h.e.f andy

Ingredients:

  • 300g pork collar, sliced 5mm across grain
  • 150g bee hoon (vermicelli)
  • 2 tbsp fish sauce
  • 1 tbsp honey (i used 1 heap tbsp orange marmalade + 1 tsp yuzu salad sauce)
  • 1 flat tbsp sugar
  • 1 tsp paprika (or coarse black pepper)
  • 4 spring onions, white part only
  • 2+2 chopped shallots
  • 2 chopped garlic
  • 1cm grated ginger
  • bunch of bean sprouts (i used kang kong)
  • sliced japanese cucumber
  • pickled radish & carrots
  • mint leaves (i used thai basil)
  • 1/6 cup crushed peanuts

fish sauce dip

  • 1/3 cup (80ml) chicken stock
  • 4 tbsp fish sauce (more to taste)
  • 1 tsp rice vinegar (more to taste)
  • 1 chopped chilli padi

Directions:

  1. scald pork neck to remove scum. cut 5mm slices across grain. mixed fish sauce, honey, sugar, pepper, garlic, shallots, ginger to make marinade. season pork neck in marinade, cover with cellophane & refrigerate for 48hrs in chiller.
  2. put 1 tbsp oil in non-stick pan on high heat. stir fry the pork neck (cooled to room temperature first) over high heat to caramelised the pork. turn to medium & cook for 5 minutes. pork will be charred & very flavourful.
  3. to serve – first layer the sliced japanese cucumber & bean sprouts, then add the bee hoon (vermicelli), pickled carrots & radish. then add the pork neck, prawns & then the chopped shallots & basil. drizzle with the fish sauce dip.