Tea Smoked Duck Breast

medium rare tea smoked duck breast - 12.4.2016

medium rare tea smoked duck breast – 12.4.2016

experimented on tea smoked duck breast on 2 occasions recently! ^^

first was oddly for the 5pax vegetarian dinner for my wife’s friends (which she does meditation with) on 12.4.2016.

i made a 4-course all vegetarian meal. wife thought we should add some protein since only 1 person is vegetarian. so i made a mock kurobuta & a medium rare tea smoked duck.

both were quite excellent that evening. 🙂

2 expereinc with duck breast previously –

  1. i do a good carnard a l’orange (duck in orange sauce) too. that though was a different recipe & not smoked.
  2. i also did a tea smoked duck fettucine previously but that time the breast was kind of too well done.
cinnamon bark, star anise, cloves, tea, rice, brown sugar for smoking

cinnamon bark, star anise, cloves, tea, rice, brown sugar for smoking

for the preparation, i used an internet recipe i saw some time back-

  • add 3 star anise 1 cinnamon bark 1 tbsp brown sugar 1 tbsp rice 1 packet tea leaves on aluminium foil on a stainless steel oven-proof pan
  • place duck breast on rack above foil (this time i bought a 200g ready fresh duck breast from sheng shiong for S$2.80)
  • heat pan till smokes & roll up aluminium foil to trap smoke inside..for 10mins
  • place pan in oven at 90degC for 1/2hr…repeat ie reheat pan to smoke every 1/2 hr (i did twice for medium rare, 3 times for medium)
after smoking

after smoking

aroma was excellent during smoking & afterwards.

after smoking

after smoking

duck breast is ready for crackling – frying to crisp the skin.. 🙂

gordon ramsay's cold pan method

gordon ramsay’s cold pan method

i used gordon ramsay’s cold pan method.

(i did this again on 267.4.2016. this time i did the smoking longer ie 3times for medium)

gordon ramsay's cold pan method - rendering out the fat

gordon ramsay’s cold pan method – rendering out the fat

place the smoked duck breast skin down on a cold non-stick pan w/o any oil & start low fire.

what it does is that the heat has time to slowly rendered out the fat. when fat is almost totally rendered out the skin is then able to crackle.

(sprinkle sea salt & black pepper over the duck breast & add herbs if desired).

medium tea smoked duck breast

medium tea smoked duck breast

it takes about 9mins.

medium tea smoked duck breast

medium tea smoked duck breast

the fat was almost totally rendered out, leaving just a thin skin so it could crackle.

now let the duck rest for 10mins.

tea smoked duck breast - 27.4.2016

tea smoked duck breast – 27.4.2016

& it was easy to cut.

tea smoked duck breast - 27.4.2016

tea smoked duck breast – 27.4.2016

place skin down & cut through to the skin.

medium rare tea smoked duck breast - 12.4.2016

medium rare tea smoked duck breast – 12.4.2016

i personally like the medium rare better (top & above photos).

and i was able also to cut easily with skin side up as i was cutting thicker slices that time.

it’s a wonderful dish. smokey tea flavours, crispy skin & tender, moist medium rare meat. quite excellent.

it was good experiment for me, lots of fun, though personally i may not usually want to spend the time doing the smoking. it works for small family meals & maybe with just 4 or 5 friends, not so convenient for large group – would be tedious & take the fun out of it.

c.h.e.f andy

Interesting Jap Vegetarian @ Teng Bespoke on 21Apr2016

salad

radish salad

my niece (sis’ daughter) & her hubby bought dinner this evening on 21.4.2016. ^^

my niece & her husband are vegetarian…i did a 10-course homecooked vegetarian dinner for her birthday last year 2015.. 🙂

their baby is just past 6months, and it was a good occasion for family to get together & have a great time. the we had 7pax. we all took time carrying the baby & had lots of fun & laughter. 🙂

teng bespoke is located at sunshine plaza bencoolen street.

vegetarian is not my favourite. i was not expecting much, but it’s always good to try some new experience. reviews were mostly good. one review said to go for the “real” vegetarian stuff rather than expensive “mock sashimi” etc…seems like sound advise to me, and that’s what we did. & overall it was a very pleasant enjoyable dining experience, thanks to my niece! 🙂

the radish salad was a great start. 🙂

salad was refreshing & good for 7pax. we ate it like lo hei…toss around..haha!

the goma (sesame) sauce was light & quite perfect. radish was crunchy. we were saying it felt like turnip didn’t feel like daikon texture, but actually usually we had daikon cooked not in thin strips for sashimi garnishing, so this quite interesting variation.

black sesame yu tofu

black sesame yu tofu

didn’t think much of the black sesame yu tofu.

i not hot on yu tofu anyway. it’s like teochews eating fresh tofu with tau jeon kind of thing, which i quite like, but no need to pay much for that.

king mushrooms

king mushrooms

king mushrooms was one of the recommended dish. it was pretty good.

king mushrooms

king mushrooms

nice mushroom taste, good texture & great condiments.

nabe

nabe

niece ordered a nabe dish. there were like 5 or maybe 6 dumplings. pretty ok too.

soup was plain, good taste.

tomato spring rolls

tomato spring rolls

wife ordered a tomato spring roll. i like this wonderful dish, crispy skin, very tasty spring roll, simply excellent!

saw one comment on yelp – Tomato spring roll – probably the best spring roll I’ve had!

cheese croquets

mushroom tempura

niece ordered a mushroom tempura. it was very good too, not like the usual tempura at all, more like a korokke (croquette).

it was nice…i loved the cheese!

avogado maki

avocado maki

the avocado maki was ok, pretty good actually.

avogado maki

avocado maki

still i like the usual maki a whole lot better, so in the sense just like mock sashimi, i would rather have the real thing la… 🙂

it was a very enjoyable get together.

on their website, teng bespoke claim they are excellent alternative to shojin ryori (精进料理 temple devotion cuisine)..i don’t really know, have not tried in japan. they are too expensive & did not want to spend money on it. this may not be quite equivalent in class i think, but certainly enjoyable. i think i will come back & try other dishes la…

c.h.e.f andy

P.S. checked with niece..dinner was about S#110..i was expecting S$120 or higher…quite ok for the food. 🙂

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

Teng Bespoke

Address

91 Bencoolen Street
#01-50 Sunshine Plaza
Singapore 189652

Opening Hours (everyday)

11:30am – 03:00pm

05:30pm – 10:00pm

Phone

+65 63377050

Wafu 和风 (Japanese Style) Braised Eggplants – Simply Wonderful!

#5 wafu 和风 (japanese braised) eggplants - this dish was simply excellent!

wafu 和风 (japanese braised) eggplants

japanese is a very wide cuisine like chinese, indian, french, italian (whereas my impression is korean cuisine is quite limited).

in japanese cooking there are so many very nice side dishes and great combination of different dishes even in a simple bento at the railway station.

& in kaiseki they always have many diffferent types of appetizers, steamed, broiled, poached, boiled, stewed, braised, vinegared, cured, stir-fired, grilled, hotpot, really endless array of dishes.

for my recent 9pax japanese course dinner on 28.9.2015, i paired the shabu pork with grated radish & small japanese cucumbers.

& i wanted to pair the wafu (和风) pasta with teriyaki cod & a veg.

after surfing/looking up a bit, i found a simple interesting wafu (和风) braised eggplant recipe from japanesecooking101 here.

following the recipe, i cut 2 egg plants in 1/2, then sliced the egg plants (this to let the sauce infused into the egg plants), then cut in 1/2 again, so i have 8 quarters. i fried them a bit, turned over, then added 1 cup dashi (i used chicken/vegetable stock), 1 tbsp tsuyu, 1 tbsp mirin, 1 tbsp sake (basically to taste) & reduced & set aside. when serving i reduced a little further while warming up & served. 🙂

wafu 和风 (japanese braised) eggplants

wafu 和风 (japanese braised) eggplants

the wafu 和风 (japanese braised) eggplants was simply excellent! this the first time i did a japanese braised eggplant. it’s so easy & the taste was just fantastic!^^

egg plant is really a very nice veg. you can do it in so many ways.

i had very nice eggplants with minced pork in hong kong at 富记大排档 at tai wai, and i recreated the minced pork egg plant dish at home,

and later a vegetarian version of the egg plant dish. 🙂

& i still want to do the chinese version though (i like the ye shanghai one very much). don’t think much difference, probably just use oysters sauce instead.

a wonderful, most satisfying dish! ^^

c.h.e.f andy

Cook Vegetarian – Steamed Eggplant with Peas & Onion sauce

#6 steamed egg plant with peas & onion sauce

steamed egg plant with peas & onion sauce

my sis & i had a nice daipaidong 大排档 dinner at 富记大排档tai wai in hong kong recently where they served an entire steamed eggplant in minced meat & onion sauce.

i later recreated this at home & made a much better tasting whole eggplant with meat onion sauce by adding oyster sauce to balance off the tomato sauce.

#6 steamed egg plant with peas & onion sauce

steamed egg plant with peas & onion sauce

i washed & steamed the whole eggplant first, about 10mins.

for the vegetarian take, i cannot use oyster sauce so only light soy sauce + tsuyu sauce, and i replaced the minced meat with frozen peas i bought from sheng shiong. ^^

the key to this dish is the texture of the eggplant, which has to be just cooked & not mushy. i cut it with kitchen sears (scissors) & if it were mushy it would not hold up. 🙂

the pea onions sauce with corn flour was pretty tasty too.

#6 steamed egg plant with peas & onion sauce

steamed egg plant with peas & onion sauce

i served it at a recent 10-course vegetarian dinner for 8pax for my niece’s birthday. everyone liked it.

the presentation can certainly be improved, haha! 🙂

c.h.e.f andy

Cook Vegetarian – Spaghetti alla Nerano (Zucchini Pasta)

#5 spaghetti alla nerano (zucchini pasta)

spaghetti alla nerano (zucchini pasta)

this the first time i attempted spaghetti alla nerano (zucchini pasta). this btw is an amalfi coast specialty!^^

we first tried this in fresco & cummino in milan & this was 1 of the best vegetarian pasta i had, though i like my funghi linguine equally. 🙂

i followed an internet recipe, & blended 1 yellow zucchini with some onions & vegetable stock after softening them in olive oil. i sliced & pan-grilled another yellow zucchini in some olive oil in a non stick pan over low fire.

#5 spaghetti alla nerano (zucchini pasta)

spaghetti alla nerano (zucchini pasta)

when serving, i tossed the pasta with the grilled cut zucchini & added some butter to give it more body. added browned garlic, shaved parmesan cheese & added a bunch of basil for flavours & garnishing.

#5 spaghetti alla nerano (zucchini pasta)

spaghetti alla nerano (zucchini pasta)

it was a very good pasta, al dente & tasty.

i served it at a recent 10-course vegetarian dinner for 8pax for my niece’s birthday. everyone liked it. son said more parmesan shavings would be good. i think overall it can be improved.

c.h.e.f andy

Ingredients:

  • 300g spaghetti
  • 2 yellow (or green) zucchini, sliced
  • 1 small yellow onion, sliced
  • 100ml vegetable stock
  • 1 bulb garlic in cloves, browned in olive oil
  • sea salt & black pepper to taste

Directions:

  1. peel & brown the cloves of 1 bulb of garlic & set aside.
  2. blend 1 sliced yellow zucchini with 1 sliced small yellow onions & 100ml vegetable stock after softening them in olive oil. add sea salt & pepper to taste.
  3. slice & pan-grill another yellow zucchini in some olive oil in a non-stick pan over low fire & set aside. sprinkle sea salt generously.
  4. when serving, reduce the blended sauce. toss the pasta with the grilled cut zucchini & add some butter to give it more body. add the browned garlic, shaved parmesan cheese & add a bunch of basil for flavours & garnishing.

Cook Vegetarian – Shallow Fried Silken Tofu in Spinach Veloute

#3 shallow fried silken tofu in spinach veloute

shallow-fried silken tofu in spinach veloute

my niece & her hubby are vegetarian, so i planned a 10-course vegetarian dinner for 8pax for her recently. this the very first time i tried serious vegetable dishes, like not just frying a garlic kang kong or something..haha!^^

#6 flamed squid in spinach veloute

flamed squid in spinach veloute

one of the dishes was a vegetarian version of flamed squid in spinach veloute.

what i did was replaced the flamed squid with a crispy shallow-fried silken tofu. ^^

i chose silken tofu as i wanted a very soft tofu texture inside while the outside is crispy.

#3 spinach sauce

spinach veloute

for the spinach veloute, i used spinach sauce recipe i self-created for the flame squid dish. i used lots of vegetable to make the veloute so very tasty.

green pepper onions spinach sauce

green pepper onions spinach veloute

i fried in butter 1/2 onion, 1/2 stalk leek, 1 green pepper & a bunch of spinach leafs. then i placed them in a blender & added  2 tablespoon vegetable stock (since this is a vegetarian dish i prepared the vegetable stock beforehand instead of chicken stock) & 2 tablespoon extra virgin olive oil & salt & pepper to taste.

such a wonderful & tasty veloute complementing the shallow-fried silken tofu. 🙂

#3 shallow fried silken tofu in spinach veloute

#3 shallow fried silken tofu in spinach veloute

for the silken tofu, i used one packet of silken tofu & cut into 8 slices of 1cm+ thickness.

then i heat up enough olive oil in a non-stick pan, added the tofu & lowered the fire. i added sea salt from the grinder dispenser liberally & covered the pan. when it was browned, i turned over & cooked till the other side was browned.

when serving i heat up the veloute, plated the sauce, added the crispy silken tofu & topped with a coriander branch. 🙂

tofu is not squid of course, but nice also, & the veloute is marvellous & the whole dish presentation just very charming. 🙂

c.h.e.f andy

Flamed Squid in Spinach Veloute

#6 flamed squid in spinach veloute

#6 flamed squid in spinach veloute

wife & i had a really good holiday in cornwall in may this year 2015. ^^

we had many good eats & 1 of them was at porthminster cafe at st ives.

st ives porthminster chef michael smith's flamed squid

st ives porthminster chef michael smith’s flamed squid

i saw the photos of flamed squid (above) at michael smith’s porthminster cafe at st ives. did not try the dish & cannot find the recipe on google. i guess the chef is not that famous. so i tried to recreate the dish w/o the recipe. 🙂

torch - present from a friend diner

torch – present from a friend diner

my wife’s friend who came for dinner twice bought me a kitchen torch. that was more than a year ago. and i have never used it yet.

i tested it, pretty easy to use. 🙂

my first attempt was on 20.5.2015, experimenting some dishes for my anniversary dinner. ^^

i followed that up with the actual anniversary dinner & then the best one yet at a really fun 12pax homegourmet 12-course dinner this month on 5.8.2015.

flamed squid - learned to use the torch very first time

flamed squid – learned to use the torch very first time

i cross cut (very closely) a large squid into 4 pieces (about 9cmx6cm), i flamed it on a frying pan. quite smooth going. i knew it was not sufficiently cooked. so i fried in butter over high heat. the key was not to overcook the squid or it would become tough & chewy.

#3 spinach sauce

#3 spinach veloute

for the sauce, again i created my own spinach sauce recipe. i used lots of vegetable to make it so very tasty.

#6 flamed squid in spinach veloute

flamed squid & spinach veloute

i fried in butter 1/2 onion, 1/2 stalk leek, 1 green pepper & a bunch of spinach leafs. then i placed them in a blender & added  2 tablespoon chicken stock & 2 tablespoon extra virgin olive oil & salt & pepper to taste.

flamed squid in spinach veloute

flamed squid in spinach veloute

such a wonderful & tasty veloute complementing the flamed squid.

#6 flamed squid in spinach veloute

#6 flamed squid in spinach veloute

when serving i heat up the veloute, plated the sauce, added the flamed squid & topped with a coriander branch. 🙂

flamed squid in spinach veloute

flamed squid in spinach veloute

flamed squid had excellent bbq flavours & looks, and was done just nice, not rubbery.

the veloute was really good. first class!

flamed squid in spinach veloute

flamed squid in spinach veloute

i subsequently did a vegetarian version for my niece’s birthday dinner by replacing the flamed squid with a shallow fried silken tofu, which was crispy outside & soft inside.

tofu is not squid of course, but nice also, & the veloute is marvellous & the whole dish presentation just very charming. 🙂

c.h.e.f andy

Spanish Omelette – simple & great tapas!

#1 spanish omelette

spanish omelette

first made spanish omelette more than 2 years ago when i was doing the slow-braised spanish beef ribs, spanish seafood paella & a spanish seafood broth. ^^

it was pretty good, but i have not done it for a rather long time since.

recently i was doing a 10-course vegetarian dinner for 8pax at home my niece’s birthday, and decided to include spanish omelette when i was planning the 10 dishes. 🙂

#1 spanish omelette

spanish omelette

when i first made it, i looked at some internet recipes at the time, like the one here.

in any case it was just egg, onions & potatoes.

i sliced the 1/2 yellow onion & 1 .5 large potatoes. i fried in olive oil over medium to low heat the onions till softened & just starting to caramelise, and the potatoes till it breaks easily when pressed with the spatula (then it won’t be overcooked & mushy but still have the bite). i sprinkled sea salt on the pan. 🙂

i beat 2 eggs & added 2 teaspoon fish sauce (or light soy sauce if making vegetarian) & white pepper. then i added the potato & onions.

6" omelette pan

6″ omelette pan

i used a small 6″ omelette pan & added 1.5 tablespoon oil, & added in the the egg mixture when hot, & lowered fire to medium. i then flipped over a flat plate & eased the other side of the omelette back to the pan.

#1 spanish omelette4

spanish omelette

it is really a very simple dish to make. ^^

and nice & tasty! one omelette was good for serving 8pax as a tapas item, and it’s easy to make another omelette if required. 🙂

#1 spanish omelette

spanish omelette

it was crispy outside, and very important, the potatoes were not mushy & had a good bite, & tasty with the onions & egg.

#1 spanish omelette

spanish omelette

a very easy to do dish that delivers great satisfaction! ^^

c.h.e.f andy

10-course Homecooked Vegetarian Dinner for 8pax on 17Aug2015

made a 10-course vegetarian dinner for 8pax on 17.8.2015. ^^

it was a belated birthday for my niece who is a buddhist & vegetarian. it’s also the first time i planned & executed vegetarian dishes. 🙂

my niece & her husband are ovo-lacto vegetarians, which means they can take eggs & dairy products like milk, butter & cheese. they are also not strict vegetarians, but they will abstain & avoid meats if they can, and take only the vegetables if it comes with the meat. i like the practical, unassuming, unimposing approach.

but i wanted to do a all-vegtarian course dinner for them. for me that was quite exciting & fun to do. 🙂

for me, my interest was not about mock meats or fusion, just to make something that taste good & look good. & if they are not the usual run-of-the-mill chinese stir-fried vegetables and incorporates some non-chinese styles or good matching of taste, texture or presentation, then so much the better! 🙂

#1 first course was a spanish omelette. it’s a really simple dish.  just 2 eggs, 1.5 sliced large potatoes & 1/2 sliced yellow onions. the ingredients were already vegetarian. i just have to light soy sauce instead of fish sauce for the egg. this dish is also perfect as a tapas, a small bite, for a multi-course meal, so quite nicely each had a good slice of omelette.

#2 wife’s quinoa pumpkin tofu salad is always a great accompaniment for my dinners. the pumpkin & tofu with rockets made a very good salad on its own (wife made this after a lunch at marmalade some years back), and addition of quinoa gave it more texture & some savoury touch. 🙂

#3 shallow fried silken tofu in spinach veloute.

i created this dish (flamed squid in spinach veloute) from looking at a photo (w/o the chance to taste the dish) at porthminster cafe at st ives in cornwall, england. it was an excellent dish & i served it at 12-course dinner for 12pax 2 weeks ago.

this time for vegetarian dish i replaced the squid by a shallow fried silken tofu, so that the texture was crispy outside & soft inside. not a flamed (torched) squid but still very nice! 🙂

#4 for soup, i made a cream of carrot soup. this was tasty & smooth & very popular & everyone had a second helping & finished all the soup.

i used 1.5 large carrots, but also 1 red pepper, 1 stalk leek, 1 small yellow onions & vegetable stock which i prepared the night before. & about 4 tablespoon of cream. its a similar recipe for all my creamy soup.

#5 this the first time i attempted spaghetti alla nerano (zucchini pasta). we first tried this in fresco & cummino in milan & this was 1 of the best vegetarian pasta i had, though i like funghi pasta equally. 🙂

i followed an internet recipe, & blended 1/2 yellow zucchini with some onions after softening them in olive oil. i added some butter when tossing the pasta to give it more body.

it was a very good pasta, al dente & tasty. everyone liked it. son said more parmesan shavings would be good. i think overall it can be improved. for now i would prefer my fungi pasta over this, maybe just slightly.

#6 steamed egg plant with peas & onion sauce

my sis & i had a nice daipaidong 大排档 dinner at 富记大排档tai wai where they served an entire steamed eggplant in minced meat & onion sauce. i had recreated this & made a much better tasting one by adding oyster sauce to balance off the tomato sauce.

for the vegetarian take, i cannot use oyster sauce so only light soy sauce + tsuyu sauce, and i replaced the minced meat with frozen peas i bought from sheng shiong.

the presentation can be improved. the key to this dish is the texture of the eggplant, which has to be just cooked & not mushy. i cut it with kitchen sears (scissors) & if it were mushy it would not hold up. 🙂 the pea onions sauce with corn flour was pretty tasty too.

#7 the egg fried rice was basic, no “wow” dish, but it was good accompaniment for the last 3 dishes – steamed egg plant, thai red curry & the brocoli with cauliflower.

it had good “wok hae”, individually rice grains “tioc tioc” we say in teochew, quite good la. 🙂

#8 the thai red curry vegetables was a variation of my thai red curry sotong (squid) which i served for the 30+pax lunch party for my daughter last month.

i just replaced the sotong by vegetables. i had potato, egg plant, onions, yellow pepper, tomato. for me, a non vegetarian, it was no comparison with the red curry sotong of course but still an excellenty flavoured curry dish.

#9 brocoli with cauliflower

#9 brocoli with cauliflower

#9 the 3rd dish to be eaten with the egg fried rice was brocoli with cauliflower. i actually asked if the guys wanted eat or they were full..haha! ^^

#9 brocoli with cauliflower

#9 brocoli with cauliflower

my wife, daughter, everyone wanted it. my son said there is no discussion. 🙂

#10 i made a banoffee (banana toffee) cake for dessert. we have been having tiramisu & tofu cheese cake so i wanted a change from usual.

it was a really nice cake. a great combination of flavours – very nice biscuit base, a thin tasty layer of caramel so not too sweet & nice whipped cream topped with chocolate shavings.

D-24 durian...also had 2x maoshanwang durians (forgot to take photo)

D-24 durian…also had 2x maoshanwang durians (forgot to take photo)

and we had D-24 & maoshanwang 猫山王 durians!

D-24 durian...also had 2x maoshanwang durians (forgot to take photo)

D-24 durian…also had 2x maoshanwang durians (forgot to take photo)

an excellent finish to the 10-course vegetarian dinner. i forgot to take photos of the maoshanwang durians though. ate too fast! haha! ^^

c.h.e.f andy

Funghi Linguine

funghi linguine

funghi linguine

did a fungi linguine on the second day of chinese new year on 20.2.2015.^^

my wife has a tradition of inviting our families over for homecooked dinner on CNY second day. we had 26pax.

my niece & her husband are buddhist & take vegetarian though they are not picky & will take vegetables even if they were done with meats. 🙂

in 1 of the dinners previously i made them a spanish omelette, a potatoes & onions egg omelette. this time i made them a fungi linguine.

funghi linguine

funghi linguine

funghi linguine

funghi linguine

i would prefer button mushrooms but i only had shitake. still, the mushroom flavours were very intense. the linguine was al dente & just the right texture. i added about 3 tablespoons of heavy cream to about 200g pasta. it was smooth & not too creamy. pasta was quite excellent. my sister-in-law was also vegetarian, and my niece’s husband took a second helping, so it managed 4 average portions & 1 portion left shared by my nephew & wife.

recipe was straightforward, basically same as preparing fungi risotto-

  1. mushrooms were first slightly caramelised with pinch of salt over medium heat.
  2. then chopped onions added & softened.
  3. linguine was done just slightly below al dente, placed in ice water to halt cooking & drained.
  4. when serving, add browned garlic with olive oil to pan, add mushrooms & onions to pan, add white wine, add linguine & cream, off the fire & toss.
  5. add sugar & salt if required to taste.

c.h.e.f andy

Great Value Alacarte Buffet Dinner @ Peach Garden Novena on 20Aug2013

for this evening, we picked peach garden novena for our group dinner on 20.8.2013.

they had this $32.80 ala carte buffet, with 1 free for 3 paying. we had 16pax + 1 who ordered vegetarian ala carte, so we had 4pax free. there was a S$30 corkage/bottle so we ordered a S$65 bottle of white wine & had 3 other bottles corkage-free. 🙂

we thought the food was quite good & much exceeded our expectations of a ala carte buffet. the total bill including 1 bottle of white wine came to $38pax. jolly good! 🙂

salmon fish skin

salmon fish skin

roast pork

roast pork

deep fried eggplant with meat floss

deep fried eggplant with meat floss

vegetarian goose (素鹅)

vegetarian goose (素鹅)

for me, the fish skin was a nothing dish, can skip. 🙂 the roast pork (烧肉) was good with a mustard dip (but usual). so was the deep-fried eggplant with meat (not sure pork of chicken) floss. the vegetarian goose was i thought rather good in texture & taste – crisp & tasty! 🙂

sharksfin in sharks bone cartilage soup

sharksfin in sharks bone cartilage soup

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there were like 7 soups for the picking.  most had the milky sharksfin in sharks bone cartilage soup, fishmaw with sea whelk soup (above) or sharksfin with crabmeat soup. 🙂

deep-fried tofu

deep-fried tofu

we also had a tofu dish – ok crispy but otherwise average. 🙂

kong ba (梅菜扣肉)

kong ba (梅菜扣肉)

pan-fried venison

pan-fried venison

pan-fried kurobuta

pan-fried kurobuta

the kong ba (梅菜扣肉) was very good. the venison was the usual artificial bicarbonate tenderised meat version – ok but not my kind of dish. the kurobuta was  tasteless & forgettable – very odd really, as kurobuta is usually very marbled & tasty & not difficult to do.

deep=fried soon hock

deep=fried soon hock

minced ginger bating (巴丁鱼)

minced ginger pating (巴丁鱼)

wasabi mayo prawns

wasabi mayo prawns

we had both the deep-fried soon hock & the pating fish. the few good teochews loved the pating & especially the belly. 🙂 i thought it really odd that they served a 1/4 pating fish, and it looked like a 700g & NOT a 1kg pating. never seen it served that way before, so what they do with the tail portion? anyhow the fish was excellent..i could eat another portion myself!

the soon hock was a bit more mundane, a good competent version. some liked this better as pating, a fresh water fish, had more of a “mud” taste, though not by much. 🙂

the wasabi prawn was well executed & excellent dish, nicely lightly deep-fried & not too much wasabi mayo (the last time a friend bought dinner here, it was coated in thick green paste, probably by a trainee!) but this dish had become pedestrian being served in every restaurant from majestic to tung lok, paradise, crystal jade, imperial treasure etc. 🙂

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the 3 egg (egg, salted egg, century egg) spinach (“hoing chye”) was another competent dish, good accompaniment after all the meat!

char kuay teow

char kuay teow

ee-fu noodles

ee-fu noodles

for carbo, the char kuay teow was tops! very good wok hae & tasty. the ee-fu noodles were forgettable (& forgotten!)

pulut hitam with coconut ice cream

pulut hitam with coconut ice cream

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some of us had all 5 desserts. the 杨枝甘露, a popular dessert, was the only one not worth taking here. i had the pulut hitam with coconut ice cream which was very good & the jelly which was nice & refreshing. 🙂 the almond tau huay (beancurd) & the sea coconut were ok too. 🙂

it was another usual df3 (din-filled, food-filled, fun-filled) evening. the servers came twice to say that the other tables complained about our noise level but what to do? (not that many of us heard her anyway). 🙂

the evening was memorable & i really liked the food, so maybe start thinking about going back…haha. 🙂

c.h.e.f andy