went with friend for lunch at tunglok signature @ orchard parade on 6.4.2016. ^^
just returned from london last evening. had an excellent family holiday in london, lisbon, porto with wife, son & daughter.
so my turn to buy lunch. 🙂
we started with a steamed razor clam.
clam was smaller than what usually is served in say ah yat, jumbo, long beach etc. the sauce a bit gluey, but overall the taste was still very good. 🙂
i would order this again, also after 50% palate discounts for 2pax, this dish was only S$6.40++.
we shared 1/2 pot lie tong 例汤 1/2 pot at S$16 (full pot S$28).
lie tong 例汤 always good here, and at others like imperial treasure etc. for me, a good lie tong 例汤 1/2 (they usually very good la) is better than taking sharksfin (politically incorrect) or even fishmaw soup.
& i wanted to let my friend try the roast london duck. ^^
they used irish duck which is fatter & more flavourful.
can’t it’s better than the tea smoked duck at xin cuisine,
but certainly it is better than the very good roast duck at canton paradise.
rack of lamb was good too, tender not too strong gamey taste. but chinese preparation is for me, never as good for this dish c/w with modern european.
we shared one order.
string beans was more ex, basically S$18 is a good restuarant kind of pricing for veg.
i had a zhajiangmian variation here with my wife recently.
this time, it was a garoupa fillet noodle soup.
it was good, soup very tasty, garoupa fillet fresh & sweet.
we shared one order.
was in 2 minds whether to make this post.
anyway i had 1/2 duck leftover from my recent 15pax homecooked dinner for friends on 3.10.2014. i used 1/2 duck to make a 盐水鸭.
& i read 2 interesting recipes & thought i would try out sous vide duck breast & use the drumstick for a tea smoked duck fettucine. 🙂
the results were not that great so i thought of not posting it as a recipe. anyway, i will give the tea smoked duck another try to see if i can get it right.
the 6hr sous vide pan-roast duck breast was fine actually. i made quite a good one for my canard l’orange anyway, so the main difference was just the sauce.
the grape ginger sauce was kind of an overkill. next time i will just do it as a small dip. pouring it over the medium rare duck breast actually killed the photo & also masked the taste. i tried the duck w/o the sauce & it was quite good on its own. unfortunately i did not take a photo of the nicely medium rare duck after slicing it. 😦
i would rate it as passable but not great.
the tea smoked duck fettucine was an exciting recipe for me, as i can use this method to smoke meats (duck, belly pork, pork kuckles, even beef i think) w/o a real smoker.
however my first attempt wasn’t right in terms of timing. i did only 45mins in the oven at 130degC after smoking the tea & other condiments on a aluminium foil in an oven-proof wok over high heat & crimping the foil to make a fully sealed “smoking chamber”, i placed it in a preheated oven at 130degC for 45mins. for the crispy skin i used gordon ramsay’s cold pan method.
removing the aluminium foil, the tea smoked duck gave off a nice aroma in the room but the flavours could not really infuse to the meat..need longer than 45mins. i will probably try it for 2.5hrs to 3 hrs instead.
the fettucine recipe was actually ok & my 2 daughters ate up the pasta on the day & next. but the tea smoked duck achieved nothing & the texture was a bit tough nearer the bones as it was not smoked for long enough time.
my current standard of sous vide duck breast (much ado about nothing) is no match for my simple & easy to do 盐水鸭…
i can use both methods – 6hrs sous vide at 70degC OR smoking chamber method to produce the tender meat & then the cold pan method to produce the cripy skin. then a small grape ginger sauce dip would do.
i will post the recipe later when i get the correct preparation & results for the tea smoke duck.