With cosy furnishings, and comfortable lighting, the restaurant tenderly welcomes you with its warm and friendly customer service. Had several dishes, and all of it were excellent. But I have to highlight two of their dishes. One would be their fluffy egg white, with dried scallops, and another would be the pumpkin prawns.
1 Harbourfront Walk, (S)098585
This was the first dish that we had, and it blew my mind off. Although the egg white is plain and simple, but with the addition of the soft and chewy dried scallops, it felt like chewing through cloud, with the essence of the sea in it. Amazingly succulent and awwsome~~ ^^ That is not the end though. At the bottom of it all, there is a crust made from crispy potato bits. It looks like an egg tart, but hundred times better. Must must must try.
I am not a big fan of sharks fin soup, broth, or whatever you call it. But I must say that it is tasty and definitely much ingredients went into it. It is clear and full of flavour, with a dash of fish roe on top, and some bean sprouts at the bottom to give the whole dish some crunch.The big whole piece of sharks fin in the plate seems to be justified with the price of each plate. Overall, so so to me. And with the on going global awareness of boycotting sharks fin, I would do my part and avoid having sharks fin if I can. Besides, its so damn ex for something that has no taste.
Not my type of dish either. But the sea cucumber were crunchy and had no odour to it. Cleanly done, but then again, its another dish that is based on its broth to give it any value to.
This is another favourite of mine. Covered with sweet and flavourful pumpkin sauce, curry leaves are added to it, along with fried walnuts that gives the prawns an additional crunch to it. On top of it, some meat floss are sprinkled on. The prawns are definitely crunchy and fresh, with its natural sweet flavour intacted. Its definitely a dish that you must order.
Silky noodles, and fragrant, along with scallops and mushrooms. You can get this kind of noodles else where though. But it still taste great.
The dessert was quite an “eye candy”. As this is my first time trying this, I was told that the waitress would be rushing out with the dish, right out of the frying wok from the kitchen. Four bowls of ice cold water were placed on our table before the dish came. After the dish has landed on our table, everyone just pounced onto the dish and dumped the pieces of yam and sweet potatos into the icy cold bowls. I was so kept up with snapping the pictures that I did not participate in all the action.
Nevertheless, the dish is made up of fried pieces of sweet potatos and yam. After that, malt sugar is covered all over the pieces, creating a layer of glazy caramel all over the sweet treats.
When dumping the pieces into the icy water, it causes the exterior of the bits to harden, but trapping the sweetness in. True enough, on the first bite, I found that the inside was still hot, but the exterior is a layer of sweet malt sugar. A delicious treat after a sumptuous meal. Personally, I felt that all the eye candy was not necessary. But it was definitely a nice dish.
All in all, it was a great experience with great food.