Before this tasting, I have dined here a year ago and just discovered that Red Seasons is associated to this restaurant as well.
Thanks to their marketing department for inviting me to this tasting.
Here was what I tried:
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Tender duck sauteed with preserved red bean curd, hoi sin sauce and broccoli
florets topped with Guinness beer:
Tried this before and it was delicious so I wanted to see if the standards were the same.
Everything tasted as good as before and the duck was in rich sauce with a good mix of fermented red beancurd and the hoisin sauce was great with the rice.
The broccoli was nice and soft this time.
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Tea:
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Lamb chops marinaded in dry rosemary herbs and garlic served with Thai chili’s and coriander lemon grass sauce:
The lamb chops were slightly different to ones I have tried before, perhaps it was a little over cooked because the lamb was not soft enough but it tasted nice with the green sauce which was a mix of coriander and lemon grass.
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Rice:
They had red rice or white rice to choose from.
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Prawns stir fry with dry garlic and chili’s served in a stone hot pot:
Beneath the prawns, there was so much fried garlic, peppercorns and chili.
It would be good if the prawns were gutted but they were lovely and springy.
I was hoping for more explosive tastes from the garlic and peppercorns but somehow it did not penetrate through the prawn shell.
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Minced fish patty and prawns boiled in white radish & fish stock:
The seafood soup was a great way of finishing off the meal because the taste with light with plenty of white radish chunks and glass vermicelli in the dish.
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