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

 

Dinner Gathering for 10pax @ Yuanxing Restaurant (Guan Hin) on 19Mar2013

longevity bun for the 55s

longevity bun for the 55s

the significance of 55

the significance of 55

We had a gathering of 10 friends the other evening. One friend did a make-shift “gold-plated” 55 sign and also arranged for the restaurant to serve longevity buns 寿桃 -(a nice touch!) – this being the 55th season of our journey on planet earth – though we could not help speculating which houses and/or shops might have number(s) 5 missing. 🙂

None of us had heard of Yuanxing Teochew Restaurant..it turned out to be Guan Hin, an old street name (老字号) which now uses the hanyupinyin name.

We started off with the usual appetizer platter. The ter kar tan (pork trotter jelly 猪脚冻) was very good here – I reckoned Crystal Jade Paragon standard and better than Chui Huay Lim and a few other teochew restaurants I had tried..The other items – spring rolls, hae jor & another deep-fried item which I don’t know the name – were good too. The jellyfish & century egg were usual fare.

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appertizer platter

Next came the ubiquitous yam basket. This is more of a common cantonese restaurant dish – anyway supposedly hailed from the 4 heavenly kings of cantonese cuisine from the sixties, and still being contested by both Dragon Phoenix and Lai Wah each claiming to be the rightful inventor.. 🙂

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the ubiquitous yam basket

Next came some deep-fried meatballs? – I haven’t a clue what it was – quite good tasting, so ok lah..the garlic fried kailan was quite ok, got some wok hae though not near the best..(the picture on the left below is a close-up of the ter kar tan猪脚冻)

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We had braised goose (卤鹅) next. This was very good. It was real goose and NOT braised duck served in most restaurants (unlike Hong Kong where it is everywhere, goose braised or roasted, are not commonly served in restaurants in Singapore). Why is that I wonder? bird-flu? Hongkongers more resistant or tidak apa towards bird-flu?

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braised goose – yummy!

Next came a deep-fried chestnut prawn. This was their signature dish. hmmm, I wonder..not sure the chestnut added anything to the prawn & might have taken away the fresh, plump, sweet-tasting feel of a usual good prawn dish..

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deep-fried chestnut prawns

We had the usual roast chicken. and taken with five-spice salt, it was quite nice – though it is rare in most restaurants that serve this dish to deliver one that has moist, tender, sweet breast meat – usually it is on the dry, sinewy side & not s0 tender, and so it was the case here.

The kong ba pao was quite ok here, the usual and a nice dish to enjoy, if packing high calories & cholesterol.

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The mustard greens with chinese mushroom and gluten was a very nice dish, great texture and very tasty indeed. I would certainly order this, as well as the braised goose & ter kar tan 猪脚冻 when I next visit.

mustard vegetable with chinese mushrooms

mustard greens with chinese & button mushrooms & gluten

Next we had these huge slipper lobsters (we call crayfish in Singapore). This apparently is also a signature dish here, though I am not a fan of the sauce (which was like a non-spicy chilli crab sauce) – I prefer the one served at Ah Orh which is a more yellowish sauce with lots of yellow onions & egg – and I thought the meat was overcooked and not tender.

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a slipper lobster dish

And to round up the sumptuous meal & an evening of F3=food, fun & feel-good, we had the sea coconut & longans – nice dessert, though the few teochews among us were wondering why we were not having orh nee..hahaha..I guess the friend who organised this great dinner was worrying about our cholesterol & waistlines..lol. 🙂

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sea coconut with longans dessert

The “damage” came to just $36nett per person, though we were missing some big-ticket dishes like pomfret, soup & cold crab or other crab dishes.

One friend, the teochew expert among us, who never fail to enthrall us with his own remarkable romanised teochew language system, commented afterwards on Facebook that the standard of food here was not consistent. On the face of what was served & the price though, I would still give it another go sometime.

c.h.e.f andy