[CLOSED] Ju Chun Yuan Restaurant

Chilled Almond Pudding is pretty smooth and fragrant with strong almond and milky flavours. Chilled Sago with Mango & Pomelo was significantly more sour from the mangoes, with the pomelo being a bit too bitter, and missing a bit of sweetness that would have helped in mediating the flavours of the dish.

We were quite surprised by how huge the portion of this was in comparison with the other desserts but it seemed a tad inconsistent because the two pancakes that came after seemed smaller than the initial one. Crepe was thin, while the durian mousse within was fibrous and pungent of the fruit, which went well with the whipped cream for a creamier consistency. One tip; leave it alone for a while to allow some time for the durian mousse to defrost or it might be icy for the first few spoonfuls.

The Char Siew was decent but the buns somehow had a rather thick skin and the fillings were quite deep within.

We initially were expecting a cold dish for this one, but this to our surprise was served warm, hence the chicken was not as tender as what we have expected. Still delicious because of its savoury-spicy sauce, but we could totally salivate just imagining it with cold chicken instead.

Proved worthy for its signature title for its really addictive and sticky sweet and sour sauce which had a tinge of honey sweetness with hints of vinegar used to give a sweet yet tangy flavour profile. Admittedly the meat could have been a bit more tender, but it was still rather decent to chew on.

Despite the simple looks of this dish, this is one of the truly delightful and addictive ones served here. Coated in sesame, it seems that yam paste was applied in between the two biscuit shells that looked like Ritz crackers before deep-frying it. Much of the Ritz saltiness is gone, only leaving a small hint of it that goes pretty well with the sweet and somewhat milky-flavoured yam paste. One that got us nodding after a buffet of hits and misses.