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2014-01-14
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Not a very big fan of prawns, the next dish, Prawn in Two Varieties with Fish Roe did come beautifully laid out on the plate. One of it had a black colour to it from the added charcoal powder. The pastries it was placed on had a flaky texture to it, without being too buttery. Two types of fish roe was used as well in this dish. Next, we had the signature dish from The Elite Seafood Restaurant, Braised Abalone with Sea Cucumber and Mushroom. Abalones, I don't get to have it often, hence when pre
Not a very big fan of prawns, the next dish, Prawn in Two Varieties with Fish Roe did come beautifully laid out on the plate. One of it had a black colour to it from the added charcoal powder. The pastries it was placed on had a flaky texture to it, without being too buttery. Two types of fish roe was used as well in this dish.
Next, we had the signature dish from The Elite Seafood Restaurant, Braised Abalone with Sea Cucumber and Mushroom. Abalones, I don't get to have it often, hence when presented with one whole abalone piece in this dish, I must say I enjoyed it. Served with mushrooms, and brocolli in their special sauce, the gravy was quite nice, not too starchy nor diluted, without being too salty.
Now I love my beefs, especially when it's stir fried with sauces that bring out its flavour. Here at The Elite, their Fried Beef with Mushroom and Liquor came doused in tasty sauces to tantalize our taste buds. The beef slices were soft and tender, stir fried with Cointreau, a triple sec liquor that is made from the dried peels of bitter and sweet orange. It gives the dish a rather nice mild orange-flavored sweetness.
One of the staple dish for any Chinese course lunch or dinner would be the fried rice. Here, we were given a unique iteration of the usual fried rice, the Fried Rice with Spinach Juice. It looked really green at a glance due to the spinach juice added inside, I would say this was a much healthier variation of fried rice with a light earthy flavour. The chef prepared it together with prawns and slices of fish to give that extra bite, texture and taste.
Now I've had my fair share of egg tarts before, but to have one with Bird's Nest was a totally different experience in itself. Our dessert that afternoon was Ah yat's Baked Egg Tart with Bird's Nest. A generous amount of the superior bird's nest was added on top of a freshly baked bite-sized egg tart. The egg tart itself was smooth and had that creamy flavour you would expect from a good egg tart. Post
