Nice Dinner @ Paradise Dynasty Ion Orchard on 28Apr2016

xiaolongbao 小笼包

xiaolongbao 小笼包

went with friends to watch captain america – civil war at shaw lido yesterday.

after the movie we adjourned to paradise dynasty at level 4 ion orchard for dinner on 28.4.2016. ^^.

another friend join us after his day seminar, so we had 4pax.

captain america – civil war was very enjoyable movie, the best comics movie for me, better than x-men etc which i like, and 1 of the best movies i have seen…

great story-telling, great dialogue, good humour… friendship…chemistry…so many good actors…super fun…

peanut & chestnuts starters - S$2.50

peanut & chestnuts starters – S$2.50

we asked the price of the peanut & chestnut starter. it was just S$2.50 so we took it. it was really good, there were lots of chestnuts.

paradise dynasty

paradise dynasty

the place was well patronised but not yet full at 8pm.

paradise dynasty

paradise dynasty

paradise dynasty was having 30% discounts on 5 dishes.

the service by the chinese server was very good. it was difficult for us to identify the 5 dishes as they appear in totally different parts of the ordering chit. she took us through, explained the dishes & ordered for us.

xiaolongbao 小笼包

xiaolongbao 小笼包 – S$7.80

we started with 2trays x 6 xiaolongbao 小笼包. so 3 pieces each for 4pax.

xiaolongbao 小笼包 was good. the soup inside was very tasty. however dough skin at top slightly thicker, also the meat filling not as tasty.

overall not as good as crystal jade lamian xiaolongbao.

later we greedy lot added another 2 trays, so in total each of us took 6 pieces. haha! 🙂

drunken chicken醉鸡

drunken chicken醉鸡 – S$9.50

drunken chicken was good too.

drunken chicken醉鸡

drunken chicken醉鸡 – S$9.50

chicken was tender. presentation was good. the 绍兴酒fragrance very good. 🙂

(for comparison see the photo for peach garden miramar, tasted good looked odd).

minced pork soup 狮子头

minced pork soup 狮子头 – S$9.80

the minced pork soup 狮子头 quite a ok soup.

minced pork soup 狮子头

minced pork soup 狮子头 – S$9.80

soup below S$7 after discount so ok.

but really pales in comparison with a good lie tong 例汤say at tunglok signature orchard parade.

omelette 赛螃蟹x

omelette 赛螃蟹 – S$13.80

the omelette 赛螃蟹 quite a meaningless dish for me, forgettable & it’s not cheap for egg whites with supposedly conpoy in it.

romaine lettuce油麦菜

romaine lettuce油麦菜 – S$10.80

the romaine lettuce油麦菜 was quite misleading. it looked like a very tiny serving so i thought it was expensive at S$10 (this dish no discounts).

actually it was quite a decent helping, so not really more ex say c/w kok sen, a zi char stall.

fried rice

fried rice – S$11.80

the fried rice was pretty good too. reasonably tasty & a good helping for 4pax.

fried rice

fried rice – S$11.80

not the best of course.

no comparison with crystal jade lamian xiaolongbao’s spicy seafood fried rice.

fried ramen

fried ramen – S$11.80

we ordered a fried ramen. i guess we could eat a lot if we want too.

fried ramen

fried ramen – S$11.80

it was ok, but really no different from any breakfast fried noodles or the hong kong style street sweet soy sauce noodles.

dinner came to S$108nett for 4pax.

a friend has his birthday next week so we bought him dinner. ^^

very enjoyable movie & a great dinner chat & time together with good friends.

price wise, if we kept to the 5 items with discount which was quite enough for 4pax, price would be S$70nett, so very reasonabe for the food.

we added of course the veg, the noodles & 2 more xiaolongbao. 🙂

c.h.e.f andy

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

Paradise Dynasty at ION Orchard

Address –

2 Orchard Turn
ION Orchard #04-12A
Singapore 238801

Contact:

6509 9117

Business Hours

Mon – Fri
11.00am – 10.00pm (Last order at 9.30pm)

Sat, Sun & PH
10.30am – 10.00pm (Last order at 9.30pm)

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Protected: RI G20 Monthly Dinner by Chak Joo @ Ban Heng Harbourfront Centre on 24Nov2014

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RI Friends Monthly Dinner @ Ban Heng Harbourfront Centre on 24Nov2014

#10 roast pork

#10 roast pork

we had our november RI friends dinner @ ban heng harbourfront centre on 24.11.2014. 🙂

this was the smallest turnout, with 7pax.

i had not been to this ban heng outlet before. the last time G20 had a 23pax dinner at ban heng at orchard central, food was quite average.

this outlet has 2 ala carte buffet menu – one pried at S$28.80++ here, and the other at S$21.80++. from what i can see the main difference is for the S$28.80 menu you get to pick 1 order of abalones, crabs, froglegs, live prawns, scallops.

we took the S$28.80++ menu.

#1 roast duck

#1 roast duck

#1 roast duck

#1 roast duck

#1 roast duck was passable. but c/w the beautiful roast duck at both canton paradise star vista & canton paradise J-cube or with the noodles restaurant at centrepoint, this would be a poor & distant cousin.

#2 drunken chicken

#2 drunken chicken

#2 drunken chicken

#2 drunken chicken

#2 drunken chicken was average, competent.

#3 garlic spinach

#3 garlic spinach

#4 sambal kang kong

#4 sambal kang kong

#4 sambal kang kong

#4 sambal kang kong

liked the vegetables, #3 garlic spinach & #4 sambal kang kong.

#5 deep-fried soon hock

#5 deep-fried soon hock

#5 deep-fried soon hock

#5 deep-fried soon hock

#5 deep-fried soon hock was a standard dish. it was done well. 🙂

#6 beef with bitter gourd black bean sauce

#6 beef with bitter gourd black bean sauce

#6 beef with bitter gourd black bean sauce was also done well. i personally would prefer fish head & meat with black bean bitter gourd, but this was as good as any good zi char, say kok sen at keong saik street or hong kong street chun kee at commonwealth crescent or ah orh at bukit merah.

#7 steamed prawns

#7 steamed prawns

#7 steamed prawns

#7 steamed prawns

#7 steamed prawns was good like any good seafood restaurant.

#8 sharks fin soup

#8 sharks fin soup

#8 sharks fin soup

#8 sharks fin soup

surprisingly the #8 sharks fin soup though gluey like any served at weddings in yesteryears, had very tasty stock. this was much better than ban heng orchard central.

#9 frog legs with ginger & spring onions

#9 frog legs with ginger & spring onions

#9 frog legs with ginger & spring onions

#9 frog legs with ginger & spring onions

#9 frog legs with ginger & spring onions was also a competent dish. not so different from what my family used to have often at ah yat turf city (now grandstand) long in the past.

#10 roast pork

#10 roast pork

#10 roast pork. all my friends liked this a lot. we had a second order. meat looked great, was tender & tasty & skin was crisp. i would say presentation & taste-wise still a tad below what i had recently at tunglok central.

#11 fried prawns with celery

#11 fried prawns with celery

#11 fried prawns with celery

#11 fried prawns with celery

#11 fried prawns with celery – passable, nothing interesting.

#12 char siew

#12 char siew

#12 char siew looked & tasted great. of the 2 dishes, my friends liked the roast pork better.

#13 abalones with mushrooms & spinach

#13 abalones with mushrooms & spinach

#13 abalones with mushrooms & spinach

#13 abalones with mushrooms & spinach

#13 abalones with mushrooms & spinach

#13 abalones with mushrooms & spinach

#13 abalones with mushrooms & spinach. this was quite good dish also. the braising sauce though was nothing like the really good brown sauce served in good cantonese restaurants say ah yat abalones forum restaurant for abalone dishes (also goose web & spiky sea cucumber dishes) or at chao yue xuan.

#14 deep-fried ilapia in thai sauce

#14 deep-fried tilapia in thai sauce

#14 deep-fried tilapia in thai sauce was an interesting dish. it had less meat so some friends preferred the soon hock dish to this.

#15 scallops in yam nest

#15 scallops in yam nest

#15 scallops in yam nest. scallops were average & overall this dish was poor, below par, not even comparable with a good yam basket say at ah orh w/o expensive scallops.

#16 chai poh with steamed bean curd

#16 chai poh minced pork with steamed bean curd

#16 chai poh minced pork with steamed bean curd, i think this was really poor.

#17 sweet & sour soup

#17 sweet & sour soup

#17 sweet & sour soup. this was a pretty good soup.

#18 pepper crab

#18 pepper crab

#18 pepper crab

#18 pepper crab

#18 pepper crab was quite the usual seafood restaurant standard, for sure better than spices cafe.

pulut hitam

pulut hitam

aloe vera & jelly

aloe vera & jelly

aloe vera & jelly

aloe vera & jelly

self service dessert were quite standard. aloe vera with jelly was quite refreshing & pulut hitam the usual.

overall, food here was better than ban heng orchard central but not as good as (service especially) peach gardens miramar (menu had wider spread though at ban heng harbour front). for S$28.80++ pax it was 2/3 the price of spices cafe w/o the lobster. i guess quite an ok 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

Protected: RI G20 13pax Dinner @ Peach Garden Miramar on 30Jun2014

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蒜泥白肉 Spicy Garlic Pork

#5 蒜泥白肉

蒜泥白肉

蒜泥白肉, a spicy garlic pork, is a common sichuan dish which i like but don’t take often.

it was 1 of the dishes i explored when planning a “fine” chinese menu for 11pax RI friends on 5.5.2014. 🙂

spicy garlic pork 蒜泥白肉

spicy garlic pork 蒜泥白肉

i also tried drunken chicken. it was ok but several friends though my chicken rice chicken白斩鸡(a much easier preparation) was better. i tried ter kar tan (teochew pig trotter jelly) but so far not very successful. the other which i have not yet try out is 镇江肴肉, a cured pig trotter terrine.

spicy garlic pork 蒜泥白肉

spicy garlic pork 蒜泥白肉

i already produced a very tender belly pork by brining in sugar & salt & then using the crockpot method – place the belly pork in a crockpot & add enough brine to cover completely, turn on crockpot to low & cook for about 4hrs (OR use a meat thermometer set at 76degC & off the crockpot when alarm sounds).

i felt that the key to a good 蒜泥白肉 is a good sauce. so i googled & picked what i thought would be a good sauce recipe for 蒜泥白肉.

#5 蒜泥白肉 sichuan spicy garlic pork belly

蒜泥白肉 sichuan spicy garlic pork belly

i added 1/3 cup light soy sauce (80ml), 2 tablespoon brown sugar, 1 cm sliced ginger, 1 cinnamon bark, 1 clove, 2 anise seeds, 1 teaspoon cumin to 1/2 cup stock (chicken or from the pork) to a pan on low fire. i then added 4 cloves chopped garlic, 2 chopped shallots & 2 tablespoon sichuan spicy chilli oil. i heat it for until fragrant (5mins or more). i checked the taste. it should be very mildly sweet, just slight spicy & quite fragrant/flavourful. sliced the belly pork thinly, lay out on a dish with sliced zucchini, & drizzle the sauce over the pork. serve. 🙂

the result was in the above photos. when i brought out at the 27pax dinner for RI friends on 28.5.2014, everyone liked it. so was the case for the 11pax family birthday dinner on 14.6.2014. 🙂

c.h.e.f andy

Ingredients:

  • 400g belly pork
  • small zucchini (sliced)

sauce

  • 1/3 cup light soy sauce (80ml)
  • 2 tbsp brown sugar
  • 1 cm sliced ginger
  • 1 cinnamon bark
  • 1 clove
  • 2 anise seeds
  • 1 tsp cumin
  • 1/2 cup stock (chicken stock or from the pork)
  • 4 cloves chopped garlic
  • 2 chopped shallots
  • 2 tbsp sichuan spicy chilli oil

Directions:

  1. scald the belly pork in boiling water to remove scum. place in 600ml water (or enough to cover the pork fully) with 2 heap tbsp sugar & 1 heap tbsp salt & brine for 48hrs. placed the belly pork in a crockpot (cold) & add enough brine to cover completely, turn on crockpot to low for cook for about 4hrs (or use a meat thermometer set at 76degC & off the crockpot when alarm sounds).
  2. add 1/3 cup light soy sauce (80ml), 2 tbsp brown sugar, 1 cm sliced ginger, 1 cinnamon bark, 1 clove, 2 anise seeds, 1 teaspoon cumin to 1/2 cup stock (chicken or from the pork) to pan on low fire. add 4 cloves chopped garlic, 2 chopped shallots & 2 tbsp sichuan spicy chilli oil. heat until fragrant (5mins or more). check the taste. it should be very mildly sweet, just slight spicy & quite fragrant/flavourful.
  3. slice the belly pork thinly, lay out on a dish with sliced zucchini, & drizzle the sauce over the pork. serve.

 

Good Ala Carte Buffet @ Peach Garden Miramar on 8May2014

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drunken chicken

went with sis, b-i-l & a friend to peach garden miramar on 8.5.2014. they were having a 3paying 1 free promotion for 4pax at S$30.80 weekdays. 🙂

#1 the drunken chicken was 1/2 frozen & did not look great (my one looked better..haha) but the taste was good! much better than mine. 🙂

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pork floss with deep-fried eggplant

#2 we all liked the pork floss & also the light battered egg plant, very nice dish! 🙂

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deep-fried soon hock

10314680_10152378985109494_3870633068523049723_n

deep-fried soon hock

#3 deep-fried soon hock was ok, above average, perhaps a little better than the recent one at ban heng on 25.4.2014, but not the best.

10320439_10152378985209494_6355819162578006327_n

pork ribs

#4 the pork ribs were flavourful. meat not the most tender, just slightly chewy, taste was good.

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crab sauce tofu

#5 crab sauce & tofu were good. look-wise seems something missing in this dish..maybe some garnish or greens.

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pating fish

#6 pating my favourite fish. this method of preparation not the best. the minced ginger or HK steamed style much better.

roast pork - below par!

roast pork – below par!

#7 it seemed really odd that a roast pork dish in such a restaurant could be bad, but it was, much below par!

char siew

char siew

#8 we were already very full when i spotted the char siew later & had to order it. this was very good! almost imperial treasure standard. 🙂

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losbter claw sharksfin soup

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sea cucumber sharksfin soup

#9 each diner was only allowed 1 order of soup. i had the lobster claw sharksfin soup. it was very average soup (not even as good as any lie tong aka soup of the day from tonglok restaurants or imperial treasure), and the sea cucumber sharksfin seemed no better.

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hotplate venison

#10 venison was very average, like any zi char stall.

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pan-fried kurobuta

#11 kurobuta itself was tender & tasty. this chinese way of preparation though not my favourite.

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dried scallop eggwhite fried rice

#12 fried rice was good, fragrant! 🙂

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yuzu prawn fritters

#13 these were very nice, much better than wasabi mayo prawns preparation. 🙂 may try these at home.

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fried scallop with french beans

#14 this was like a joke. the scallops turned out to be like 1 medium scallop (or maybe 1/2) sliced into 10 pieces. you need real skills to slice it so thinly. a case of disappearing scallop dish. 😦

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indonesian prawn

#15 surprisingly, the indonesian prawn dish was very good. prawn was good & fresh & the curry sauce was very good.

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tofu with vege

#16 this was ok, pretty standard.

brocoli & cauliflower

brocoli & cauliflower

#17 brocoli & cauliflower was very well done, very tasty! 🙂

overall food was quite good for an ala carte buffet, a lot better certainly c/w ban heng.

the service was good, efficient & friendly throughout except when paying the bill. we were charged a really hefty S$1.50pax for ice water & S$1pax for towels, so there was an extra S$10++ tab on the bill. it was a bit high but ok except that we asked specifically at the beginning when deciding whether to order tea & was told by the server that water was FREE, and tea was S$2.50pax. i told the girl closing the bill. she said water was as charged (next time i need to record the conversation. haha!). anyway, the total bill after 1pax free came to $120nett=S$30nett per pax so i was quite ok to just pay it.

i would come back again but buffets were very heavy & not ideal for me to do too often. 🙂

c.h.e.f andy

RI Buddies 11pax Homecooked 11-course Chinese Dinner on 5May2014

wanted to try out some chinese dishes, so got my usual RI gang to be guinea pigs once again for an 11-course dinner for 11pax on 5.5.2014. 🙂

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500g paradiso cake from swissbake at 5th avenue

got a paradiso cake too from swissbake at 5th avenue to celebrate 1 of our friend’s birthday. 🙂

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#1 蒜泥白肉

i always find chinese cooking to be much more challenging than western (re my “worthwhile to do?” philosophy). i do a good steak, Nobu miso cod, teriyaki cod, and good pasta & paella, risotto etc, and sometimes comparable to a good restaurant even, sans the artisan garnishes, sides & plating etc. 🙂

many good chinese dishes are equally hard to do but not associated with fine dining (e.g. serving up a very good whole steamed fish does not usually evoke fine dining but serving a steamed cod fillet chinese or fusion style is somehow fine dining? or i guess there is a reason in that fine dining is about the entire experience & not just the food). much of it though i suspect is market forces & cultural programming about what fine dining is.

#1 蒜泥白肉. this a new dish for me. tried once with belly pork, and this evening with lean pork. i realised that the key was getting the right sauce recipe. the sauce this evening was excellent as everyone commented, mildly sweet, spicy, tasty sauce (we all used it for the 白斩鸡 which meant the 白斩鸡 was not tasty enough..lol). 🙂 need to improve on the dish & plating though. may try loin or neck, not sure, or go back to belly pork. 🙂

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#2 drunken chicken 醉鸡

#2 drunken chicken 醉鸡. this was done the same way as 白斩鸡 but 1 day ahead for the shao xing wine marinade (绍兴酒) to infuse. the new recipe i used produced a more tender juicy chicken with nice yellow colour. for this i cut chicken in 1/2, placed in boiling water (with spring onions, red onion, garlic, salt & some tumeric) & turned down to just more than a simmer for 10 minutes, left in the hot water for 15mins to 20mins, then transfer to a ice water bath. then marinade in 1 cup 绍兴酒 1/2cup chicken stock, 1 tablespoon sugar. 🙂

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#3 sous vide char siew (1 of 2 best dishes)

#3 sous vide char siew. this was 1 of 2 best dishes for the evening, i think everyone’s favourites. (the other was poor man’s buddha-jump-over-the-wall). 🙂 again the char siew marinade was key. i had the char siew marinated in a ziploc bag for 3days, then cooked in a marinade bath in oven at 90degC for 5hrs.

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#3 sous vide char siew (1 of 2 best dishes)

hmmm…ok i am still ogling this now. it had such wonderful flavours & melt-in-the-mouth texture. 🙂

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#4 白斩鸡

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#4 白斩鸡

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#4 白斩鸡

#4 白斩鸡. same method as drunken chicken, but i brined the chicken in water with salt & sugar first for 2 days. water molecules would infuse the chicken by diffusion & sugar & salt molecules by reverse osmosis, so the chicken would be moist (as in above photos) & tender & also tasty. 1 friend commented the texture was very good, better than the drunken chicken. however in managing so many dishes i forgot to add a touch of fish sauce to bring out the taste further. i did this the next day on some leftovers for a portion i kept for my daughter & it was excellent. 🙂

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#5 盐水鸭

#5 盐水鸭. this dish was my very first attempt & it turned out superbly well, a wonderfully flavoured dish, which everyone commented. 🙂 again the marinade was the key. i googled a recipe & marinated the duck for 24hrs. was initially supposed to do a tea smoked duck using the 5hr liquid bath sous vide method (like the char siew) but it worked better with breast & i always had leftover duck legs so decided to experiment the new 盐水鸭 dish with leftover duck legs. 🙂

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#6 poor man’s buddha-jump-over-the-wall (bjotw)

#6 poor man’s buddha-jump-over-the-wall (bjotw). this was my best attempt so far, excellent, very flavourful & intense, as all my friends commented. 🙂 just pig trotters, mushrooms, belly pork, and limpets masquerading as abalones..lol. 🙂 the soup was running low for 11 bowls but i did not want to add chicken stock which would dilute the intense flavours.

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#7 HK steamed garoupa

#7 HK steamed garoupa. this had been like a reliable, “always good”, “staple” dish & the garnishing & sauce were still good but unfortunately the fish was somehow not the best. i had gotten it from chinatown 2 days before & they had always been good & but let down on this occasion. sigh. 😦

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#8 romaine lettuce with fermented bean curd 腐乳油麦菜

#8 romaine lettuce with fermented bean curd 腐乳油麦菜. this was what was served in almost all zi char restaurants & a really excellent one i had was at kok sen at kiong siak street. 🙂 this evening my version was quite ok with some wok hae, not too salty & still with the nice taste of the fermented bean curd.

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#9 my version of pineapple prawns

pineapple prawns

the real thing – shin yeh’s pineapple prawns

#9 pineapple prawns. was trying to rehash shin yeh’s dish…lol. both prawns & pineapples tasted ok i guessed. plating was million miles behind…haha. 🙂 satisfaction as a dish i guess was quite behind my dry wok prawns, but good to have variation and not same dish everytime.

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#10 miso lamb chops

#10 miso lamb chops.  this my very first attempt. i do a good pistachio crusted rack of lamb but no other variations, so decided to do a 3day miso marinade on a cheap frozen lamb cut & coincide the 5hr sous vide bath in 90degC oven with the char siew (to save electricity). 90degC is also the optimum temperature (fastest) for conversion of collagen the tough connective tissues to gelatine with excellent texture & flavours. 🙂

the result was a very tasty flavourful lamb. the miso was not enough to cover or remove the very strong gamey taste (or we say “hiang” or “bah woo” in teochew=not a good thing) but it was tasty nonetheless though many who did not take lamb for that reason would likely not like this. 🙂

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#11 HK steamed chicken, mushrooms, chinese sausage rice

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#11 HK steamed chicken, mushrooms, chinese sausage rice

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#11 HK steamed chicken, mushrooms, chinese sausage rice

#11 HK steamed chicken, mushrooms, chinese sausage rice. this was a very easy dish to make. the key again was the marinade for the chicken & the drizzling sauce, & i took my wife’s feedback & bought some xo chinese sausages (cost 2x the red wine sausages but nothing c/w – like 25% the cost of – spanish chorizo..lol..). chicken was marinated 1 day before, and once rice cooker starts to steam just add in sausage, chicken & mushrooms. and voila! the chicken was extremely tender & tasty & the sausage super nice…could see how 1 friend was walloping them…haha. 🙂

can improve further. anyway a very fun evening with very good friends & very shiok ie satisfying for me. 🙂

c.h.e.f andy

Protected: RI Buddies 11pax Homecooked 11-course Chinese Dinner on 5May2014

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Drunken Chicken (醉鸡)

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drunken chicken (醉鸡)

made drunken chicken for first time yesterday, and quite successful. 🙂

bought a sheng shiong 1.4kg chicken cost S$7.15, cut into 1/2 using kitchen shears & cooked 1/2 chicken.

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drunken chicken (醉鸡)

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drunken chicken (醉鸡)

i added sliced ginger, garlic & shallot & spring onions & 1 teaspoon salt & boiled about 1.5l water in a dutch oven. then i added the washed & cleaned 1/2 chicken to the pot & once the water boiled again, i lowered fire & simmered for 10 minutes. then i turned off the fire & let the chicken cooled for 2 hrs. i then took out the chicken & placed in a ice water bath. i deboned & cut the chicken into serving sizes & placed in a glassware large enough for cut chicken to be laid out in single layer.

i then mixed 2 cups of shoaxing wine (绍兴酒), 1 cup of chicken stock, 2 tablespoon of fish sauce (or to taste), and cover the chicken with the wine marinade.  i then placed the covered glass container in the fridge overnight. the flavour was excellent when i tried it next day about 24hrs later. 🙂

the current preparation is quite good really, like most restaurants’, but i will try a bit more to see if i can improve further.

c.h.e.f. andy

ingredients-

  • 1/2 chicken (i use 1.4kg whole chicken size)
  • 1 teaspoon salt
  • 2 to 3 shallots (I cut in 1/2)
  • 2 stalks spring onions
  • 5 garlic cloves
  • 1 in ginger (sliced)

marinade –

  • 2 cups shoaxing wine (绍兴酒)
  • 1 to 1.5 cups chicken stock
  • 2 tbsp fish sauce

Directions:

  1. add slice ginger, garlic & shallot & spring onions & 1 teaspoon salt & boil about 1.5l water in a dutch oven. add a washed & cleaned 1/2 chicken to the pot & once the water boils again, lower fire & simmer for 10 minutes. then turn off the fire & let the chicken cools for 2 hrs. take out the chicken & place in a ice water bath. debone & cut the chicken into serving sizes & place in a glassware large enough for cut chicken to be laid out in single layer.
  2. mix 2 cups of shoaxing wine (绍兴酒), 1 cup of chicken stock, 2 tablespoon of fish sauce to taste, and cover the chicken with the wine marinade.  place the covered glass container in the fridge overnight. ready to serve next day about 24hrs later.

Great Value 20pax Dinner @ Shin Yeh on 22Jan2014

咸水鸡 - similar to drunken chicken

咸水鸡 – similar to drunken chicken

organiser of RI friends’ dinner this month wanted to do it at a taiwanese porridge place & chose shin yeh,a tunglok restaurant. this dinner get-together was the most successful by far – we had initially 22pax, 2 could not attend last minute, still we had 20pax on 2 tables on 22.1.2014.

i had the amex palate discounts – 20% for 5-20pax. the restaurant called & i spoke with the manager who initially said we could not get discounts as we were 22pax. i gently told her it didn’t make sense – the worse case would be that we had our 20% discount for 20pax & no discounts for 2pax – & perhaps we should take our business elsewhere. the manager was sensible enough to say she would split the bill for us but that this was an exception. whatever! its a competitive world out there & business was not that great that evening. in any case as we finally settled as 20pax, no rules were broken!

i went earlier with the organiser to order ala carte from the menu (there was no discount for set menus & as always when festivity is near – CNY – set menus were very ex & often offer poor value).

we usually avoid appetiser & tea as they added heftily to the bill. in this case though tea was S$12 for the table (seemed like same S$12 for another number of diners on a table) so it was just S$1.20pax & very reasonable. we could have done without the S$5 appetisers which were just bah kua but anyway we reduced to 2 a table so just S$10 for 10pax. ok lah… 🙂

sweet & sour soon hock

sweet & sour soon hock S$32×2

pineapple prawns S$24

pineapple prawns

we picked 10 dishes.

#1 咸水鸡 – a cold dish similar to drunken chicken, was good. meat was sweet & good shaoxing wine flavour.

#2 we decided to take the staff’s recommendation & ordered 2 sweet & sour soon hock for each table. it was cheap compared with live fish, and the preparation made it quite tasty dish.

$3 another staff recommendation was the prawn with pineapple. this was good too. the prawn preparation was like a wasabi or salted egg prawn, lightly deep-fried. the pineapple added zest to the dish. 🙂 the staff suggested that this dish was more unique than taking live prawns.

三杯中卷 - 3 cup squid

三杯中卷 - 3 cup squid S$20

roast chicken S$36

roast chicken S$36

oyster egg

oyster egg S$16

pig trotters with squid & prawns

元蹄 pig trotters with squid & prawns S$28

#4 the 三杯中卷 (squid) was good too. 三杯 (3-cup) is a common preparation in taiwan & hakka dishes = 1 cup soy sauce, 1 cup cooking wine, 1 cup sesame oil. & since we already had a cold chicken dish & another whole roast chicken, we picked squid instead.

#5 the whole roast chicken with five-spice salt dip was tasty enough with crispy skin. it was kind of small though.

#6 the oyster egg was ok average dish.

#7 the 元蹄 pork trotter with prawns & squid was good – great taste & texture, uncommon to have prawns & squid in the preparation but an welcome addition.

braised tofu with minced pork

braised tofu with minced pork S$28

some mushrooms dish

some mushrooms dish S$24

mustard green with dried scallops

mustard green with dried scallops

complimentary mochi

complimentary mochi

we ordered 1 tofu & 2 vegetable dishes.

#8 the braised tofu with minced pork was good.

#9 the mushroom dish was quite unique though the price was to me unattractive, S$24 for medium portion c/w S$32 for the roast chicken.

#10 mustard green with dried scallop was small but always tasty dish with the dried scallops (瑶柱)

the restaurant provided a free mua chee (mochi) dessert. we were quite full already so did not add any dessert orders.

food was competent, quite good really. the bill after 20% discounts came to S$594nett for 20pax or S$30pax, so it was really great value. the service staff were great – responsive, polite & helpful. shin yeh though can be quite expensive (e.g. the soup of the day was S$10pax so it really depends on the food & portions you order). we were able to order fish, prawns, chicken & pork trotters that were substantial & not costly, so we had a great meal, enjoyable evening get-together at very reasonable cost. 🙂

c.h.e.f andy