Chinese Food

This means half a roast duck goes for only about $30 after discount. This is available for both delivery (complimentary for $100 spend) or self-collection via pick-up or drive-through at hotel's main entrance driveway.
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From Hai Tien Lo, there's a wide selection of appetisers, barbecued highlights, soups, main courses and desserts. Pictured here are:
* Barbecued Roasted Duck (Half, 港式明炉烧鸭 (半只), which came complete with two types of sauces for dipping, including a sweet plum sauce.
* Sautéed Brocolli with Mushrooms in Signature homemade XO Sauce, 极品酱三菇西兰花. With slippery juicy mushrooms in mild spicy sauce, something more exciting;
* Sautéed Hong Kong Kai Lan with Preserved Vegetables, 惠州梅菜港芥兰. I like how the 梅菜 spruce up the dish with its umami;
* Deep-fried Crispy Prawns with Raspberry Sauce, 脆炸红桑果汁虾球. Like wasabi prawns, but with tangy raspberry sauce instead.
* Stewed Ee-fu Noodles with Fresh Mushrooms, 鲜菌焖伊面. Good texture, and it's a vegetarian dish.
* Braised Fresh and Dried Scallops with Fresh Mushrooms in Supreme Chicken Stock, 金银贝鲜菌黄鸡汤. Love this soup! It's rich and creamy, and naturally sweet.
* Double-boiled Pear with Tangerine Peel and Maltose, 桃膠陈皮炖津梨. A comforting dessert that's not too sweet. Refreshing end to the meal.
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You only need to place your orders 2 hours in advance. Self-collection and delivery is also available with convenient extended hours from 11:30am to 10:00pm.
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Around the dining table, my mum said that she felt like we are eating at a restaurant. That's probably cos they were yummy and nicely plated. For me, it's a good end to the hectic work week!

As part of OISHI Flavours of Japan, Peach Garden has introduced a set menu that features premium Japanese produce such as amadai, Japanese pumpkin, Japanese sweet potatoes, matsutake mushrooms, surimi-men, Japanese oysters and shirobuta pork.
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This is the six course menu:
1. Chilled sea urchin tofu - like the classic century egg tofu 皮蛋豆腐, but using tofu made from uni, on a bed of molten century egg yolk (second photo);
2. Double-boiled Superior Shark's Fin Soup with Matsutake Mushroom - premium soup with the matsutake, which is the premium mushroom other than truffle;
3. Pan-Fried Shirobuta Pork with Mala Sauce / Black Pepper Sauce / Mushroom Sauce (cover photo);
4. Pan-Fried Fillet of Amadai;
5. Poached Surimi-men with Japanese Oyster, in a deep-flavoured superior stock (third photo);
6. Sweet Temptation - half pumpkin, half sweet potato paste, with melt-in-mouth pastry filled with Mandarin peel red bean paste (4th photo).
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Besides this, Peach Garden has also launched OISHI Flavours of Japan, where classic Cantonese dishes were ramped up with Japanese premium ingredients, available only till 30 April 2020.

$36.80++ and $48++ options also available). Time flies. I first visited Taste Paradise in the Year 2009 when they were at Chinatown, and I declared it to be one of my fav Chinese restaurants. Today, they are at a new location with a new chef, but the food served in the set menu I tried was still good.
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These are the dishes in the set menu:
* Combination of Chilled Black Fungus and Jellyfish in Vinaigrette; Crispy Whitebait Tossed with Salt and Pepper; and Crackling Pork Belly (second photo);
* Double-boiled Shredded Shark’s Fin in Shark’s Cartilage Soup. It's very thick and flavourful, as it was cooked for five hours with an array of ingredients such as shark’s cartilage, old chicken, pork, white fungus and chicken feet. I recommend swapping out shark's fins for fish maw, the same soup would be served (third photo);
* Stewed Japanese Kurobuta Pork, house made barbeque sauce (cover photo);
* Poached Chinese Cabbage with Conpoy in Superior Stock (fourth photo);
* Stir-fried Ramen with Lobster in XO Sauce (fifth photo);
* Almond Cream with Peach Resin.

While this pumpkin soup looked rich, it actually had a light consistency and was dominated by the savory-sweetness of pork and chicken consommé. Pumpkin stole the limelight visually, but took a backseat which serves to enhance the chicken consommé with its distinctive sweetness.
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Seafood (scallops and prawns) and chicken paste beancurd ball was served in this broth, so soft that they'll break apart as soon as this is lifted with the spoon.
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This concludes my posts here, but they've other very good dishes. Most notable is also their lobster porridge, which imo is the best lobster porridge across all lobster porridge I've tried at hotels and old school tze char places.
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[Tasting]

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If you like something strong in flavours, consider this seafood vermicelli which is simmered in Yàn’s housemade XO sauce and chicken stock. These same sauces are also used to deep fry these fresh prawns and fish maw pictured here, before combining with the vermicelli. Served sizzling hot, you'll also be greeted wiry the sweet scent of fresh buds of night-blooming jasmine that are sprinkled on top.
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[Tasting]

Yàn has a appointed a new Head Chef Ng Sen Tio (黄胜潮), and I'm happy that their new repertoire of Cantonese fare continues to showcase the essence of Cantonese cuisine with sincere and soulful cooking by Chef Ng.
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You have to order the Fried Minced Duck Meat & Cuttlefish Paste in Egg Pancake ($14 per serving, tasting portion pictured), which is a forgotten dish which Chef Ng learned in the 1970s. These moreish bite-sized parcels contained deep fried minced roast duck meat, cuttlefish, and diced water chestnuts. Within the crepe and between the layers are smoky and tangy sauce of mustard and shao jiang, lending creaminess to the textured crisps of this appetizer.
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Also in frame: tasting portions of House Special Caramelised Barbecued Pork; and Marinated Okra with Homemade Spiced Sauce. But if I knew the fried duck meat in pancake is this good, I would have taken a close up photo of it too.
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[Tasting]

You don't see this at other Szechuan restaurants, but Cheng Du along Amoy Street has launched a new menu serving this dish. While they've been doling out authentic Sichuan cuisine since its opening, the restaurant's new menu line-up pays homage to the ever-evolving cuisine and serves up lavish culmination of Sichuan flavours reimagined with modern techniques
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This savoury appetiser of Roasted Foie Gras is served with king oyster mushrooms at its base, then sprinkled with spring onions and red pepper flakes. Besides the French ingredient of foie gras, this dish is predominantly Chinese, and particularly Szechuan at its core.
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Other signatures include the Salt and Pepper Pork Ribs; the Braised Tendon with French Bean; Fish Fillet in Sour Soup; and the Sichuan Eggplant Claypot.
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[Tasting]

Celebrated my mum's birthday last weekend at one of my favourite Chinese restaurants, Peach Blossoms, and everyone was very happy with the food. I also like the consistency here - although Head Chef Edward Chong was overseas when we visited, the food was still as good as I always remembered it to be. He has certainly trained the kitchen very well.
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This is our favorite dish of the evening, and we ordered a second serving of it. The taste of wine was distinctive here (could be 黄酒), and it came with tender flavourful meat, and fragrant, crispy skin. I was told the whole spring chicken was first soaked in wine before the chicken was gently fried and flambéed.

In Hai Tien Lo’s new menu, Executive Chef Ben gives the traditional double-boiled Cantonese chicken soup a unique twist with this new soup for a nourishing delicacy enriched with the flavourful taste of premium seafood.
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Inspired by the flavours of the sea, this nourishing creation by Executive Chef Ben is filled with premium ingredients of dried Japanese scallops, South African abalone, fresh prawns, chinese mushrooms, goji and a hearty chicken broth which was made by simmering chicken, Chinese ham and pork meat for up to eight hours. The superb produce is double-boiled in a fresh coconut shell for 1.5 hours minimally, allowing the sweet taste of the coconut flesh to infuse into the flavoursome broth.
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It's a clear soup, yet so deep in flavour.
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[Tasting]

Somehow, Yan Ting got their abalone done very right. I like their abalone the most, out of all I've tried this year. They are firm, yet soft to the bite, and came with a sweet briny taste. This dish also came with oyster and black moss in a thick yummy oyster sauce.
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Besides this $168++ menu (swipe for the menu of what I had during a tasting), Yan Ting also offers gourmet set menus till 19 February 2019, starting from $138++ per pax, featuring delicacies such as Braised Sea Cucumber with Parma Ham and Cabbage in Golden Broth, Pan-seared Kurobuta Pork with Homemade Sauce, and Braised Japanese Noodles with Crab Meat. Groups of 10 guests and above may select from a choice of set menus beginning at S$1288.00++ per table, with highlights like Braised 10-head Abalone with Prosperity Oyster and Black Moss in Oyster Sauce, and Hong Kong-style Steamed Russian Halibut Fillet.
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[Tasting]

Out of the abalones I've tried this year, I especially like the ones at Madame Fan, and Yan Ting too. They are firm, yet soft to the bite, and came with a sweet briny taste.
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And for this dish, the tofu wasn't just an accompaniment, it stands out with its soft texture and eggy flavours. If you're too shy to go for a second helping of the abalone, go for the tofu!
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Their CNY menu is still available till‪ 19 February 2019‬.
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[Tasting]

One can never get enough of lobster noodles right? And for this dish, the ee fu noodles deserve more attention than the lobster. Such nice savoury sweet gravy that accompanied these noodles that had a good bite to it.
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Besides this $168++ menu (swipe for the menu of what I had during a tasting), Yan Ting also offers gourmet set menus till 19 February 2019, starting from $138++ per pax, featuring delicacies such as Braised Sea Cucumber with Parma Ham and Cabbage in Golden Broth, Pan-seared Kurobuta Pork with Homemade Sauce, and Braised Japanese Noodles with Crab Meat. Groups of 10 guests and above may select from a choice of set menus beginning at S$1288.00++ per table, with highlights like Braised 10-head Abalone with Prosperity Oyster and Black Moss in Oyster Sauce, and Hong Kong-style Steamed Russian Halibut Fillet.
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[Tasting]