Fabulous Mother’s Day Lunch @ Majestic Restaurant on 8May2016

crab roe sharksfin soup

crab roe sharksfin soup (limited to one order)

bought wife & family a fab 5pax mother’s day lunch at majestic today on 8.5.2016. ^^

look at the crab roe sharksfin soup (top photo), a perennial favourite of ours at majestic. it was still so good! one of the very best soup i had, so sweet & tasty.

chilli lobster

chilli lobster (limited to one order)

majestic does a mother’s day ala carte buffet lunch at S$68pax++ with 15% citibank discounts.

a new item on the ala carte buffet menu was chilli lobster (used to be a NOT great chilli crab). for me, still not great la…

majestic restaurant

majestic restaurant

we came early at about 12pm. restaurant was full by 1230pm.

majestic restaurant

majestic restaurant

i did not find a recent post on majestic on my blog. perhaps i did not record.

the one i had was 3 years ago, a world gourmet summit dinner in apr2013.

roast duck, roast chicken, char siew, siew yoke

roast duck, roast chicken, char siew, siew yoke

for today, there was a self service station. the roasts were excellent!

roast duck, roast chicken, char siew, siew yoke

roast duck, roast chicken, char siew, siew yoke

roast duck was especially good. we had a few individual helpings. char siew was good. siew yoke ok not as good as the usual cube roast pork servings in these kind of good restaurants.

lotus bun, pumpkin, braised duck wing

lotus bun, pumpkin, braised duck wing

the lotus bun was good. we shared one among 5 of us. i took the braised duck wing. the pumpkin with 肉松was non-descript for me. wife liked it though.

century egg porridge皮蛋粥

century egg porridge皮蛋粥

i wanted to try the porridge. took a tiny bit. it was good!

braised belly pork卤肉

braised belly pork卤肉

the braised belly pork was very flavourful. texture was tender though it didn’t look it in the large serving claypot.

har gau虾饺

har gau虾饺

from the ala carte menu, har gao was average. many dimsum places like crystal jade, imperial treasure better.

crab roe sharksfin soup

crab roe sharksfin soup (limited to one order)

the crab roe sharksfin soup was limited to one serving each. top draw stuff!

chilli lobster

chilli lobster (limited to one order)

the chilli lobster was so so for me.

chilli lobster

chilli lobster (limited to one order)

chilli gravy was good especially with the bun which was excellent.

lobster meat was not bouncy. did not feel like live or fresh lobster.

the thai lemongrass chilli lobster i had recently at red house was far, far better.

wasabi prawns

wasabi prawns

wasabi prawns were very good. tops!

did not look it though with too much of the green mayo. but the batter was very good, not like most places where they were thick, hard, tough. prawns were very fresh, water melon a great balance, counterpoint.

chilean seabass

chilean seabass

i love chilean seabass, & majestic served very good steamed ones in their regular menu.

here it was non descript.

锅仔牛柳beef ribs korean style - galbi

锅仔牛柳beef ribs korean style – galbi

the galbi style beef ribs were ok.

somehow it works better when served in individual small portion courses.

lobster crab roe broth

lobster crab roe broth

the sharksfin soup was limited to one order. there were like 3 or 4 other soups unlimited orders. we ordered 2 lobster crab roe broth to share.

a pretty good soup, though no comparison with the crab roe sharksfin soup.

spinach wolfberry soup

spinach wolfberry in superior broth

the spinach wolfberry was good. this something i can do easily myself.

oyster mee sua蚝仔面线

oyster mee sua蚝仔面线

wife love the oyster mee sua.

oyster mee sua蚝仔面线

oyster mee sua蚝仔面线

it was very tasty with nice oyster flavour.

this also something quite easy to do myself-basically a good stock, as also for the spinach wolfberry, that’s about it.

salted egg custard buns流沙包

salted egg custard buns流沙包

the salted egg custard buns流沙包 was very good here.

salted egg custard buns流沙包

salted egg custard buns流沙包

the best!

deepfried durian ice cream

deepfried durian ice cream

& the deepfried durian ice cream, another perennial favourite here.

deepfried durian ice cream

deepfried durian ice cream

i ended up eating 1.5 portion.

really enjoyable lunch & family time on mother’s day.

after that, some of us had what my children called food induced coma.

not eating dinner this evening.

really!

c.h.e.f andy

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

Majestic Restaurant
New Majestic Hotel
31-37 Bukit Pasoh Road
Singapore 089845

Contact
Tel: [65] 6511 4718
Fax: [65] 6222 3379
E-mail: restaurant@newmajestichotel.com 

Majestic Hours

Tuesdays to Sundays
Closed on MondaysLunch – 11.45am to 2.30pm
Last lunch order – 2.15pm

Dinner – 6pm to 10pm
Last dinner order – 9.45pm

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Protected: A Most Memorable & Delicious Homecooked Dinner at Janice’s Place on 13Nov2015

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Protected: RI G20 Wonderful Dinner Chat @ Moi Lum 梅林 on 26Nov2015

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A Most Memorable & Delicious Homecooked Dinner on 13Nov2015

fried hokkien prawn mee-bestest!

fried hokkien prawn mee-bestest!

a RI friend invited us to her newly done place for homecooked dinner on 13.11.2015. ^^

it was a wonderful evening of fun, laughters & memories.

we decided to have a PCK theme. some friends went to get a S$1yellow helmet for all, and we had the round floor protector pads for molds. haha! ^^

btw, my favourite dish for the evening among all the good food was the fried hokkien prawn mee! (top photo). it was done by the hostest brother, who made a couple other dishes & joined us for dinner.

it was the bestest! i have not tried making that. not sure i can do it. 🙂

cheese board

cheese board

the host & hostess had some cheese board which we enjoyed before & after dinner.

cheese board

cheese board

the blue, an english stilton blue cheese, was excellent! i really enjoyed that. 🙂

chicken wings

chicken wings

chicken wings were good.

good curry chicken

good curry chicken

curry chicken was the thicker, more powdery type. chicken was sweet. curry was tasty.

i quite like this curry though it was different from the nonya curry chicken i make.

roast chicken

roast chicken

roast chicken was good too, moist, tender. 🙂

some veg

some veg

there were broccoli & carrots.

nice long beans

nice chilli long beans

the chilli long beans were done well. 🙂

love the soto ayam

love the soto ayam

& i love the soto ayam! 🙂

love the soto ayam

love the soto ayam

i helped myself with a bit more.

love the soto ayam

love the soto ayam

there was also itek tim, but i did not take photo.

very good pork ribs

very good pork ribs

pork ribs were fork tender, and taste great.

very good pork ribs

very good pork ribs

it inspired me to make my own louisiana styled pork ribs afterwards.

roast pork ribs (or soft bones?) - super

roast pork ribs (or soft bones?) – super

& the roast pork ribs. i had a few pieces. it was fatty but really excellent! maybe it was soft bones rather than ribs.

i want to do this one too. still thinking how to do it. 🙂

very good bread pudding with vanilla ice cream

very good bread pudding with vanilla ice cream

a friend brought a very good bread pudding.

very good bread pudding with vanilla ice cream

very good bread pudding with vanilla ice cream

especially nice served with vanilla ice cream, no need to prepare separately a hot cream custard.

very good bread pudding with vanilla ice cream

very good bread pudding with vanilla ice cream

it was convenient & great party food, no need to cut & you can scoop what you want.

i went home & make one myself, a very good bread pudding also.

very refreshing fruit cokctail jelly dessert

very refreshing fruit cokctail jelly dessert

there was also a very refreshing fruit cocktail jelly dessert. we were full to the brim. still i had 2 helpings.

frozen eclairs

frozen eclairs

& i tried a frozen eclaire, not my favourite though. 🙂

we had a lot of sharing among old friends which now meet frequently in recent years. really good fun & company & delicious food, thanks to the hostess.

c.h.e.f andy

Good Dinner Chat @ Moi Lum 梅林 on 26Nov2015

8 treasures duck 八宝鸭

8 treasures duck 八宝鸭

an RI friend organised november G20 dinner at moi lum 梅林 at maxwell road on 26.11.2015. ^^ we had 11pax.

the last one we had here was almost 3 years ago on 16.1.2013.

moi lum梅林

moi lum梅林

restaurant has several couplets on the wall, a bit of chinese tradition.

restaurant was less than 1/2 full. 🙂

8 treasures duck 八宝鸭

8 treasures duck 八宝鸭

this is their signature dish.

i saw the leg was quite disproportionate, size like a goose leg. later i realized probably the stuffing caused it to look huge.

must say this dish was really excellent!

duck was tender & so very flavourful. this is for me a fine chinese dish. though it was not served as an individual dish, the preparation must be so fine & skillful & the flavour was exquisite. ^^

yam basket

yam basket

the next dish, yam basket, was rather poor though.

yam basket

yam basket

the yam has NO fragrance 芋香.

yam basket

yam basket

this is such a common almost ancient chinese restaurant & now zi char dish. quite surprising.

made me recall what a good yam basket i had at ah orh according to my previous post, though i cannot really remember the taste now.

roast chicken with sticky rice stuffing

roast chicken with sticky rice stuffing

my friend seems to be ordering all the birds here – duck & chicken.

but this chicken was again excellent, probably their signature also.

roast chicken with sticky rice stuffing

roast chicken with sticky rice stuffing

it came with sticky rice & other tasty stuffing, forgot to take photo.

chicken was deboned. the server confirmed that. we were wondering how that was done. didn’t have the answer. 🙂

this was so different from the usual roast chicken, and also the very processed roast chicken with roast skin & minced meat made into a pancake (some restaurants called it 金龙鸡) which i don’t like.

salted egg prawns

salted egg prawns

salted egg prawns were competent, ordinary.

salted egg prawns

salted egg prawns

actually not that great, in my opinion.

hk steamed flower garoupa

hk steamed flower garoupa

hk steamed flower garoupa came with a load of fried garlic & chai poh.

hk steamed flower garoupa

hk steamed flower garoupa

fish was very good, quite expected of a good chinese restaurant. the garlic & especially chai poh gave it some differentiation.

not a wow dish for me, unlike the 8 treasures duck 八宝鸭 & the chicken.

some chives from malaysia

some chives from malaysia

the chives dish i guess was new for us, don’t recall having it previously, but not my favourite at all.

a 3-egg spinach or a good fragrant garlic fried vegetable dish would do better for me.

fruit platter

fruit platter

we had a fruit platter to share.

red beans pancake

red beans pancake

& some red beans pancake also.

dinner came to S$31pax nett for 7dishes include dessert. quite doable. the duck & chicken were beyond my expectations. fish was very good & the other dishes so-so. so overall i supposed quite good but a bit incomplete, not in terms of food quantity (we all had a wonderful meal) but in knowing what good dishes the restaurant serve.

another way to look at it-having 2 outstanding dishes is better than having mostly above average dishes.

we all had good chats & a wonderful time together.

c.h.e.f andy

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

Moi Lum Restaurant Pte Ltd

Outlet:
38 Maxwell Road
Airview Building #01-01/02
Singapore 069116
Tel: 62262283Email: reservation@moilum.com

Good Value Saga Wagyu 佐贺和牛 6-course Set @ Superstar on 5Apr2015

japanese wagyu

saga wagyu 佐贺和牛

what was very good value but perhaps not the best in culinary sophistication was the premium saga wagyu 6-course dinner set we had at the flagship stall of the superstar group restaurant on 5.4.2015.

there was uncertainty from the beginning that this what looked like a very traditional chinese kind of restaurant could manage a wagyu steak well. superstar group do have teppanya & 燒肉牛蔵(和牛專門店yakiniku gyukura restaurants, so initially i booked yakiniku gyukura but they replied that the wagyu set was only served in 2 superstar restaurants & recommended their flagship at tsim sha tsui mansion at nathan road.

premium wagyu 6-course set

premium saga wagyu 佐贺和牛 6-course set

there was nothing to fault really about the menu & quality of ingredients. the preparation & presentation though was not quite the best.

geoduck sashimi

geoduck sashimi

wife wanted to go light after too much eating & decided not to take the set, and instead just ordered a mirugai (geoduck) sashimi. it was good. not a big portion, can’t remember now but probably hk$298.

geoduck sashimi was sweet & succulent, but it was a small geoduck clam, so it was nearer the ends & did not have the large inside flesh that the excellent if expensive geoduck platter we had at  budaoweng 不倒翁 hotpot at isquare.

crispy roast chicken

crispy roast chicken

& the restaurant gave us a fee 1/2 roast chicken, apparently for any spending above hk$200. not the best chicken, still it was pretty good.

crystal pork & tofu

crystal pork & tofu

set started with crystal pork 肴肉& deep-fried tofu. both were competent in look & taste for a good chinese restaurant. tofu was crispy outside & silky inside. 🙂

sharksfin soup

sharksfin soup

sharkskin with compoy & fishmaw was average, not the standard of good chinese restaurant sharkskin soup.

japanese wagyu

japanese wagyu

the main draw was the japanese saga wagyu 佐贺和牛. they were pricing it at a special hk$308 for 100g & hk$498 for the set.

we asked for medium rare, which according to them was 五分熟 50% cooked. it came about medium rare to rare. beef was very marbled. the piece looked bigger than 100g. anyway japanese saga wagyu at about S$55/100g was a good price.

it was indeed a very good steak, good marbling melt in the mouth. i felt though that somehow the temperature was not right. it was not charred enough (not enough maillard reaction to impart the flavours) & the meat felt like steamed, somehow the marbling, fragrant flavours were not quite there.

don’t know but just did not have the memorable “wowed-over” feeling that we had at imahan hakata at fukuoka!

nor also the excellent A4 ohmi wagyu at me@oue.

my own chargrilled wagyu steak

for comparison, my own chargrilled wagyu steak

well, it was not even as flavourful as my own chargrilled wagyu steak! (above photo).

maybe belief is important? lack of belief affects taste. don’t know!

stonefish soup

stonefish soup

stonefish soup was very tasty. it was their signature dish. as a accompanying side dish for a premium wagyu 6-course set, i thought it was very good. not sure it could be consider a top signature dish standalone.

stonefish soup

minced wagyu fried rice

the minced wagyu beef fried rice was to me also average though son thought it was very good. i thought it did not have the same wok hae & intense flavours like-

the unagi chahan (fried rice say) at either zen OR en japanese dining; nor

the fragrant spicy fried rice at crystal jade lamian xiaolongbao.

baked lotus paste sago

baked lotus paste sago

the baked lotus paste sago was a attempted fusion dessert dish. hmmm…i would prefer a creme brûlée or portugese egg tart the ones at marco polo continental club lounge was exquisite!

will i go back again??? i wonder myself….

on paper, this should be a very good deal. but actually i can do without the other dishes (nothing much there to miss really) and just take the wagyu at hk$308. still hk$308 is a bit of money, and not sure i want to leave my fate with the chef and hope for a hk$308 wagyu to turn out for the best. hmmm…

c.h.e.f andy

Protected: RI G20 12pax Suckling Pig Dinner @ Summer Garden SAFRA Mt Faber on 24Sep2014

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Great Suckling Pig Set @ Summer Garden SAFRA Mt Faber on 24Sep2014

#1 suckling pig

#1 suckling pig

a friend organised the sep2014 G20 12pax dinner at summer garden SAFRA Mt Faber on 24.9.2014. summer garden is part of qian xi group of restaurants.

the restaurant was empty save our table + 1 other table, like 10% occupied. it’s a waste really as the food was good & service ok.

the friend ordered the S$398 10pax suckling pig set. guess it was upsized to 12pax & we paid for 12pax, though some dishes like suckling pig was same size whether 10pax or 12pax.

#1 suckling pig was good! not better than hung kang or chui huay lim, but it was good, crispy skin, tasty. one friend commented no strong taste, not that i would mind a good porky flavour. 🙂

dried scallop crab meat sharksfin

#2 dried scallop crab meat sharksfin

#2 dried scallop crab meat sharkskin had good tasty stock & chokeful of ingredients. couldn’t say it was better than hung kang (which sharkskin fish maw soup was very tasty), but it was very good.

roast chicken

#3 roast chicken

#3 roast chicken was one of the best – very crispy skin & nice tender meat, tasty with the five-spice salt. as good as roland & better than yuanxing.

deep-fried soon hock

#4 deep-fried soon hock

#4 deep-fried soon hock good, very competent, as in most restaurants. wonder if it was 10pax would it be still 2 fishes. soon hock tended to be quite standard 600g size so not sure for 10pax they could find 1 larger soon hock or same 2 fishes.

wok grilled king prawns (13/15)

#5 wok grilled king prawns (13/15)

wok grilled king prawns (13/15)

#5 wok grilled king prawns (13/15)

#5 the wok grilled king prawns (13/15) was good. king prawns were large, 13 to 15 pieces per kg so 70g to 80g per prawn.  i would consider this better than the white cereal prawns at hung kang.

flower mushrooms, fish maw, sliced abalone, spinach

#6 flower mushrooms, fish maw, sliced abalone, spinach

#6 the abalone dish came with lots of ingredients – flower mushrooms, fish maw, sliced abalone, spinach. this dish would be superior to hung kang which had a bailing mushroom dish.

seafood heng hwa beehoon

#7 seafood heng hwa beehoon

#7 and my bowl of seafood heng hwa beehoon really chokeful of prawn, squid etc not sure if the rest got the same.

the beehoon was not tasty enough though, and did not have clams so not quite qualified as heng hwa beehoon?? perhaps the sauce was not mixed thoroughly, but the authentic heng hwa beehoon a friend cooked recently at his house was tastier than this one.

bird's nest

#8 bird’s nest

bird's nest

#8 bird’s nest

#8 bird’s nest with rock sugar was very good, not too sweet. i liked it, surprised me actually!

S$398++ suckling pig 10pax promotion menu

S$398++ suckling pig 10pax promotion menu

for me, the S$398++ suckling pig 10pax promotion menu was quite a good deal. i am likely to go back for a family dinner. 🙂

price wise it was cheaper than hung kang’s S$468++ “birthday” suckling pig menu. hung kang had the more expensive pomfret, but depending on taste, some may prefer the soon hock.

c.h.e.f andy

 

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

Beer Can Chicken

beer can chicken

beer can chicken – added on 7.11.2014

was working on improving my oven roast chicken, so reading up on internet recipes and found this beer can chicken, 🙂

the well documented challenge about roasting whole chicken as c/w pan roasting a breast or hind quarter is that the white meat (breast) & dark meat (muscles in the drumstick) give different doneness. so if the breast is just done the dark meat is underdone with some blood redness & if the dark meat is just done, the breast is dry & overdone.

apart from using the beer can recipe which is supposed to steam up & moist the inside of the chicken & also create an all round browning instead of turning the chicken mid-way cooking, i also thought to use the brining method to give more moist & tender meat. also, like my curry chicken noodle version, i exfoliate the chicken skin by rubbing/massaging with salt.

beer can chicken

beer can chicken – added on 7.11.2014

beer butt chicken

beer can chicken

beer can chicken

beer can chicken – added on 7.11.2014

beer can chicken

beer can chicken – added on 7.11.2014

the result was a very moist, sweet, tender & very tasty (from the brining) chicken & overall browning as seen in the above photos(though uneven as the oven temperature was uneven). 🙂

1236958_10151792352404494_1970808513_n

i cleaned the chicken & rubbed salt on the skin & inside to exfoliate & make the skin ultra smooth, and washed & cleaned. i then added 1 litre water in a large plastic container, mixed in about 1 tablespoon salt & 3 tablespoon sugar & stirred to dissolve, then poured in 15ml bottled lime juice or squeeze juice from about 2-3 limes. i placed the cleaned whole chicken into the container and placed container in fridge for >24hours.

to cook the chicken, i insert the rub of sliced garlic & rosemary under the chicken skin on both breast side & back, rubbed 1 tbsp olive oil over skin to make it crispy, opened a can of beer & removed 1/2 its content. & inserted the 1/2 filled beer can into the lower cavity of the chicken. i then placed the chicken standing upright on the beer can on an aluminium foil-lined baking tray & cooked 15mins at 175degC + 25mins in 250degC in a preheated oven. i removed from oven & let the chicken rest, and then deboned & serve.

c.h.e.f andy

Ingredients:

  • 1.1kg chicken from Giant hypermarket (if you sue a 1.4kg chicken or other size you will have to try out the ove timing or I guess use a meat thermometer which I have not yet learned to use!)
  • (for brining) – 1 tbsp salt, 3 tbsp sugar & 15ml lime juice
  • (for rub) – 3 garlic cloves sliced thinly & 2 tsp rosemary

Directions:

  1. Prepare the chicken – clean the chicken & rub salt on the skin & inside to exfoliate & make the skin ultra smooth, and wash & clean. add 1 litre water in a large plastic container, mix in about 1 tablespoon salt & 3 tablespoon sugar & stir to dissolve, then pour in 30ml bottled lime juice or squeeze juice from about 5 limes. place cleaned whole chicken into the container and place container in fridge for 24hours to 36hours. 
  2. Cook the chicken – insert the rub of sliced garlic & rosemary under the chicken skin on both breast side & back. rub 1 tbsp olive oil over skin to make it crispy,open a can of beer & drink or remove 1/2 of its content. insert the 1/2 filled beer can into the lower cavity of the chicken. place the chicken standing upright on the beer can on an aluminium foil-lined baking tray  & cook 15mins at 175degC + 25mins in 250degC in a preheated oven. remove from oven & let the chicken rests, and then debone or carve & serve.

Dinner Get-Together @ West Coast Seafood (Joyden) Restaurant on 5Jun2013

we had our usual monthly get-together of RI friends at West Coast Seafood (Joyden) Restaurant on 5Jun2013.  another evening of fun & laughter, this time with 3 bottles of wine thrown in by our generous organiser. no corkage here! 🙂

we had 12pax for the evening.

appetizer platter=mayo prawns, ngoh hiang, some rolls & topshell salad

appetizer platter=mayo prawns, ngoh hiang, some rolls & topshell salad

we started with an appetizer platter of mayo prawns, ngoh hiang, some rolls & a topshell salad. quite good. 🙂

seafood fishmaw soup

seafood fishmaw soup

next up was a seafood fishmaw soup. quite ok. comparing the appetizer & soup with what we had at Roland, I would think Roland’s was better in both instances.

wasabi mayo prawn fritters with Thai kailan

wasabi mayo prawn fritters with Thai kailan

this was followed by wasabi mayo prawn fritters with Thai kailan. I was not sure a prawn fritter could be better than the usual wasabi mayo prawns (say at Majestic or Tung Lok, though Peach Garden made a singularly bad one heavily coated with green mayo), but this one was pretty good! 🙂

garoupa HK steamed 港蒸

garoupa HK steamed 港蒸

the tiger garoupa HK steamed 港蒸 with light soya sauce was excellent as expected. In the absence of Chee Hong, our undisputed chief fishhead eater, I had the honour to conjure up the disappearance of the fishhead, being the next-in-line “ngeou” person around the table. 🙂

coffee ribs with yam basket

coffee ribs with yam basket

next on the menu was coffee ribs with yam basket. tasty & the yam was suitably fluffy. 🙂

roast chicken

roast chicken

roast chicken was good. skin was crispy & meat quite ok dabbed with some 5-spice salt. I would put Roland’s as better than this & Yuan Xing’s as worse.

scallop, brocoli, mushrooms & macadamia nuts

scallop, brocoli, mushrooms & macadamia nuts

the scallop, brocoli, mushrooms & macadamia nuts was a very good dish.

chilli crab

chilli crab

butter crab

butter crab

both the chilli crab & butter crab were very good. the sri lankan crabs were meaty & both the chilli (not spicy enough) and butter sauces were very good. 🙂

yee fu noodles

yee fu noodles

the yee fu noodle, though run-of-the-mill, was a good ending to the sumptuous dinner. 🙂

c.h.e.f andy

Enjoyable Lunch @ Lei Gardens(利苑) Mongkok on 13May2013

lobsters steamed with superior sauce (上汤局)

lobsters steamed with superior sauce (上汤局)

on the final day of our Hong Kong trip, we did not plan a restaurant to go to.

we first wanted to lunch at the seafood place Rainbow Restaurant at Lamma Island (南丫岛) after the excellent food pictures of mantis prawns, lobsters & what else in my friend’s Facebook set off our “tam chiak” (means greedy for food) cravings…alas we should have done that earlier as Rainbow was only open for dinner & we were taking the 8pm flight.

next we thought to go to Caprice @ Four Seasons, a 2 michelin star restaurant after looking at the online menu for Joel Robuchon, Pierre, Ember & Caprice set lunch. unfortunately Caprice was full for the Monday lunch.

we finally got Lei Gardens(利苑), which I always thought was among the best Hong Kong traditional chinese restaurants, especially their soup (例汤). the one nearest was at Tsai Yee Street洗衣街 ‎Mongkok outlet (as we were staying at Sam Shui Po) and that also happened to be the only 2 michelin star outlet (the other outlets were 1 michelin star). 🙂

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鲍汁凤爪 braised chicken feet in abalone sauce

CJ ordered 3 dimsum items. the first – 鲍汁凤爪 braised chicken feet in abalone sauce – was the best we had thus far c/w Timhowan添好运 & 迎.  the abalone sauce was similar to that for abalone & goose webs so it was very tasty. 🙂 I guess the preparation was different from the usual deep-fried then steamed with black beans chicken feet so may not be fair to compare.

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the soup (例汤) was good as expected,much better than Tao Heung 稻香 restaurants (which was also to be expected). however for this particular soup  it was no better than, & indeed not as good as, the many 例汤 I had at Imperial Treasure Nanbei (from green papaya to 鸡脚草). 🙂

小笼包

小笼包

the 小笼包 didn’t look that great, skin looked thick but actually it was very good, the sauce/soup was very sweet & the skin was normal thin. 🙂

2 small lobsters halved with golden mushrooms

2 small lobsters halved 上汤局 with golden mushrooms

JK was pining for lobsters so we ordered a HK$598 twin dishes combination (common in Hong Kong). the star dish was 2 small lobsters halved 上汤局 steamed in superior sauce with golden mushrooms – this was very good. 🙂

1/2 roast chicken - very crispy skin & tasty chicken

1/2 roast chicken – very crispy skin & tasty chicken

the 1/2 roast chicken had very crispy skin & was tasty so no need the usual 5-spice salt dip. in Hong Kong they called this the 龙凤 dragon phoenix pairing. 🙂

海斑 (garoupa) in claypot

海斑 (garoupa) in claypot

we had another HK$298 2-eats combination.   the 海斑 (garoupa) in claypot was also good tasting very flavourful. it was different preparation, not better than a steamed whole live garoupa but very good the way it was done. 🙂

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the other dish was a thick beehoon in seafood soup – no fish or seafood but very tasty like our good fish beehoon.

garlic heng chai

garlic heng chai

and in Hong Kong, always order vegetables. the garlic heng chai was very good & flavourful too. 🙂

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both JK & I were fan of 奶黄流沙包 custard egg bun. this was good, but I guess no better than Royal China or Imperial Treasure in Singapore.

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we had 3 dimsums & 6 dishes for HK$1320 for 4pax (about S$55nett per person). it was a premium to Tao Heung but for a great deal more satisfaction & “shiokness”.

c.h.e.f andy

Nice Dinner @ Roland Restaurant on 24Apr2013

chilly crab

chilly crab

Roland Restaurant was the venue for our get-together dinner on 24apr2013.

Roland had a long history (from 1956 when Lim Choon Ngee & his wife started a seafood restaurant by the Kallang River, later relocated to Bedok Beach – now the reclaimed ECP – and the current location at Block 89, Marine Parade Central managed by their son Roland after they migrated to Christchurch in 1985) and reputation and the food is certain to be good. 🙂 I have always wanted to try but never quite got round to it. I parked my car at Parkway Parade, not by design but turned out to be not a bad option as parking for the evening was only $1.50! The more seasoned among my peers correctly parked at the multi-storey car park where the restaurant itself was located on level 6.

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appetizer platter

We had 13 pax for the evening.  Dinner started with the appetizer platter (prawn mayo, small octopus, a seasoned pork dish, haechor & a roll item) which was quite good as expected.

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crab meat sharks fin soup

That was followed by a crab meat sharks fin soup – good too if nothing exceptional. Sambal kang kong was next. Roland was a good standard restaurant so all the dishes thus far were good.

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crispy roast chicken

Next was the roast chicken. This was nicely done! The skin was crispy & the meat moist, sweet & tender, very nice taken with a dip of 5-spice salt provided. 🙂

deep-fried tiny squid

deep-fried tiny squid

CH & I thought the deep-fried squid (their signature dish) was par excellence – crispy, crunchy, tasty! 🙂 must say I had not taken it for a really really long time liao (don’t go Long Beach, Jumbo type seafood restaurants often & these days they also do fine dining dishes & deep-fried squid does not feature much).

The chilli crab (top photo) was another of Roland’s signature dish. This was very good too, though these days many restaurants like Long Beach, Jumbo etc do this very well too. 🙂 & of course the deep-fried mantou buns to soak up the chilli crab sauce. yummy! 🙂

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The fried rice was also of good standard – “pang” got “wokhae” ie fragrant (my favourite though was the Imperial Treasure dried scallop crab-meat egg-white fried rice, and recently I had a very good one at Xin Cuisine). the deep-fried tiny silver fish I supposed gave it added textured complexity though it didn’t really work for me – too crunchy – I preferred my fried rice simple & fragrant. 🙂 IMG_3653 IMG_3654

the orh nee yam puree dessert was like totally bland? I guess no lard no taste la 🙂 such a wonderful, fun evening of food, fun & feel good! 🙂

c.h.e.f andy