Hotpot wise is also recommended with the freshly made ingredients that is limited quantity in daily basis. The chefs did a good job in revamping the brand and would love to come back for the dim sum and desserts. To be honest, I am totally awe with the creation, detailing and the presentation of the dishes here. The egg tart served in a mirrored jewellery box has the nice charcoal crusts with almost liquid filling. Hokkaido Milk Charcoal Egg Tart S$16.00++ for 6pcs The jackfruit sago is sweet and tasty too, but I think the Caramelised Banana Fritters won our heart of the night. It is literally like eating bingtanghulu. We absolutely loved their desserts especially the Caramelised Banana Fritters. Jackfruit Sago with Caramelised Banana Fritters S$18.00++ You can pre-purchase the voucher for discounts if you are interested with the hotpot here. The soup base price starts from S$18.00++ onwards. There are a total of 9 soup base to choose from such as Buddha Jump Over The Wall, Mala Soup, Tomato Soup, Nyonya Laksa Soup and many more. The Pickle Cabbage Soup tasted light and perfect for steamboat. As for the soup base, I prefer the Imperial Elixir Youth Soup rich in collagen. Each ball are unique in their fillings and you will get surprises. Their Minced Meat Brothers are freshly made daily with limited quantities. Amazing! It has the layers of taste profile as you take each bite.įor hotpot, we had 2 hotpot base- Imperial Elixir Youth Soup and Pickled Cabbage Soup along with ingredients like Lychee Beer Drunken Prawns, Minced Meat Brothers, Vegetable and Mushroom Platters. This amazing chee cheong fun coloured with spinach puree and dough fritters and deep-fried wrapped in the inside. Netted Prawn & Tobiko in Spinach Infused Rice Roll S$12.00++ But of course, with all the ingredients like prawns, scallops and fish made the noodles overall tasted sweet and savoury. I thought the herbal taste can be stronger in flavour as I find it a bit less tasty. Premium ingredients with herbal seafood ee fu noodles. Every dim sum has an interesting creation by chef. We had three dim sum which comes with your choice of dim sum from the menu. Every bite was soft, smooth and crunchy bits from the turnip. Highly recommend to try.Īrtisanal Truffle Mushroom Fortune Bag S$18.00++ for 4pcsīeautifully presented in the beancurd skin bag filled with earthy shrooms, turnip and silken tofu, tied up and topped with a dollop of black truffle paste. Wow! Sweet sauce chicken with light hint of smokiness after taste. This dish served under a glass dome filled with smoke. One of our favourite classic Chinese dishes of the night. Hokkaido Jellyfish Salad in Aged Balsamic Vinegar S$18.00++Īnother starter before the mains are served is the jellyfish salad with the balsamic vinegar and a light taste of Sichuan pepper. It makes a great cold dish for festive feast too. We started with the cold poached chicken with chili dressing. Here are the highlights from our dinner session:Ĭold Poached Chicken in Handcrafted Chuan Xing Sauce S$12.00++ Thus, we can see some similarity in the presentation. The restaurant is currently helmed by Chef Chan Wai Keung, ex-Executive Chef of Mott 32 at Marina Bay Sands, and Chef Ben Yapp, former Dim Sum Chef at The Fullerton Hotels & Resorts Singapore. So, do take note if you are taking public transport. There is a bus stop outside the main road, and you need to walk up the hill to find the restaurant. The restaurant is not easily accessible via MRT station, and they called the area as Chinatown “Dempsey”. The restaurant has rebranded itself with updated dim sum and starters on top of their signature hotpot. Yanxi Palace Steamboat is now called Yanxi Dim Sum & Hotpot.
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