Food Talks

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Posted by Oracle9 on January 21, 2008 - Filed under: Member Talks

The decor evokes the majestic splendour of the ancient Chinese dynasties with Shanghainese theatrics and Chinese drama. The resident herbalist, teamaster, Chinese musicians, calligrapher and traditionally clad staff contribute towards the ambiance.

The cuisine is predominantly Cantonese with a sprinkling of regional specialities. There is a large section dedicated to soups which are considered an integral part of the cuisine. There are 15 varieties of herbal soups available.

Recommended items includes appetiser platter which features sliced abalone in tangy Thai sauce, deep-fried mango roll with turkey hall, steamed fish paste with foie grass and fresh scallop with sauteed asparagus. For mains, the Beijing roasted duck is served with its skin sliced wafer-thin in Chinese crepes with a dip of sweet sauce. The meat is fried with bean sprouts and chives. Another highly recommended dish is the soon hock fish braised in claypot with soya sauce, spring onions, and coriander. For dessert, Chinese sweet soups such as bird's nest comes highly recommended.

Crispy soft-shell crab with honey sauce, shark's fin soup with sundried scallop and wok-fried with butter, milk, chillies and curry leaves, all can have a try.

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