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.
restaurant has several couplets on the wall, a bit of chinese tradition.
restaurant was less than 1/2 full. 🙂
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. ^^
the next dish, yam basket, was rather poor though.
the yam has NO fragrance 芋香.
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.
my friend seems to be ordering all the birds here – duck & chicken.
but this chicken was again excellent, probably their signature also.
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 were competent, ordinary.
actually not that great, in my opinion.
hk steamed flower garoupa came with a load of fried garlic & chai poh.
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.
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.
we had a fruit platter to share.
& 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.
38 Maxwell Road
Airview Building #01-01/02
Tel: 62262283Email: email@example.com
an update for memories.
did a 12-course chinese dinner for friends on 15.7.2014. what’s notable this time were 3 new dishes – salted egg prawns, steamed japanese seabass 小黄鱼 & seafood fried rice. dishes all good, except lava cake was disaster as lava cake though taste was good (for a brownie…haha..). 🙂
#1 cured salmon & #2 steamed oysters were quite new dishes too, served for the first time during my recent lake como, cinque terre, milan grand tour tasting menu for RI friends on 2.7.2014.
the very fresh salmon fillet was bought on the day itself & brined in salt & sugar solution for 4 hours. nice colour & tasty.
the large oysters were IQF (individual quick frozen) from sheng shiong just S$11.95 for 1 kg pack, steamed with 2 teaspoon light soy sauce, 2 tablespoon olive oil, sliced ginger & chilli padi for 2 minutes.
#3 poached kampong chicken was quite sweet & tasty. this time though the chicken tasted a bit gamey. i used kampong chicken from sheng shiong for the first time couple weeks back. no gamey taste then.
#4 盐水鸭 was dry brined with sichuan spicy chilli sauce, sugar & various spices for 48hrs, simmered for 15minutes & poached for 1/2 hour. it was tender & tasty. i liked it. 🙂
#5 蒜泥白肉 – the pork belly was done 5hrs using the crockpot braising method starting cold & on low, so the very slow braise from slow rising temperature produced a very tender belly pork, thinly sliced & drizzled with the mildly sweet sichuan spicy sauce, which was key in this preparation. this was a crowd favourite. 🙂
#6 miso lamb was the best i did, better than the last 2 times & w/o the gamey taste. 3 day miso marinade & 5hrs in 90degC oven. many liked this. 🙂
#7 the poor man’s buddha jumps over the wall was another favourite. this time (also last 11pax dinner on 14.6.2014) was the best. it had very tender pig trotters & belly pork, thick mushrooms & limpets. 🙂
#8 salted egg prawns. was quite excited doing this for very first time. prawns was deep-fried. paste was done using salted duck egg york, curry leaves & milk. prawns were very fresh but less crispy as it was done at 4pm like 4hrs before serving & set aside with paste added on in pan before serving. too much milk, paste not viscous enough & salted egg flavour was too dilute. will improve next time. 🙂
#9 steamed japanese seabass – another first time dish, basically repeating the steamed oysters method on the fish, using light soy sauce, olive oil, sliced ginger , orange peel & chilli padi. quite successful this one, fish very fresh & tasty w/o fishy taste (even though the fish was frozen for more than 1 month in freezer). 🙂
#10 romaine lettuce was good as usual. 🙂
#11 seafood fried rice was another new dish, and it turned out to be a crowd favourite also. 🙂
buttered prawns & sotong were done separately. the key was again the sichuan spicy chilli sauce. rice was also pre- fried & set aside. when serving, rice was returned to pan then seafood added, heat & served. 🙂
no comparison with the real thing of course – seafood fried rice from crystal jade lamian xiaolongbao! haha. 🙂
#12 tofu cheese cake was good as usual. 🙂
lava cake was outright bad though even if the taste of the “brownie” it became was good. 😦
not much lava leh, even though i followed the same timing as my much earlier efforts (checked back the records, last time was on 28.8.2014) which were mostly good ones much also had a few failures then.
friends brought a very nice mango flan, small seeded lychees & strawberries. 🙂
a very fun evening get-together! 🙂
4 of us continued on our zi char dinner quest at two chefs on 26.11.2013.
the zi char stall at a commonwealth crescent had good reviews, but honestly i was quite disappointed. while it was better than woh hup at hong lim (which was bad!), it was far, far from the very nice dishes we had at kok sen. in my opinion,it was not even comparable to the forture restaurant at the old holland road coffeeship.
we did not order their signature butter pork rib using milk powder as a few reviews & also a friend who dined there recently said it was too sweet. the only dish i really liked was the S$6 blood cockles – pickled raw cockles (腌血蚶) with lots of garlic. 🙂 but then i was about the only one eating them as my friends were not into this much & one felt that garlic was too much (though i liked). so it was not representative!
to me, the worst dish was the claypot fish head, gluey & not having the sweet, fresh, tender taste of fish, though the photo may look ok. its a dish i had not taken for perhaps >10years or longer. though i think most are now served cut up & deep-fried, i still prefer the one i had 30 years ago at whampoa where they served the head whole & not deep-fried. two chefs did have assam fish head & blackbean sauce song fish head. surely those would be ok – it’s like anyone can do a song fish head, i remember 1 news report said 1 hawker centre had 15 stalls selling it!
the salted egg prawns were ok, tasty but oily, and really not my preferred preparation for prawns.
the 3-eggs heng chye was watery, taste ok.
overall, it was a very average meal can get at any coffeeshop (like 6th avenue coffeeshop). i guess correspondingly the price is cheap S$60nett for 4pax, but then kok sen was cheap too & very much better!
maybe still have to try the muliangzai type of zi char stalls.