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 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 was average, competent.
liked the vegetables, #3 garlic spinach & #4 sambal kang kong.
#5 deep-fried soon hock was a standard dish. it was done well. 🙂
#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 was good like any good seafood restaurant.
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 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. 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 – passable, nothing interesting.
#12 char siew looked & tasted great. of the 2 dishes, my friends liked the roast pork better.
#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 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. 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 minced pork with steamed bean curd, i think this was really poor.
#17 sweet & sour soup. this was a pretty good soup.
#18 pepper crab was quite the usual seafood restaurant standard, for sure better than spices cafe.
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.
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. 🙂
got a paradiso cake too from swissbake at 5th avenue to celebrate 1 of our friend’s birthday. 🙂
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. 🙂
＃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. 🙂
#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.
hmmm…ok i am still ogling this now. it had such wonderful flavours & melt-in-the-mouth texture. 🙂
#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. 🙂
#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. 🙂
#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.
#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. 😦
#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.
#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.
#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. 🙂
#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. 🙂