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招牌菜
Diners can't really go wrong with any of the outlets at Starhill's Feast Gallery. Teochew-style "tai ngan yi" served cold. An intriguing recipe. The fish seemed pretty fresh, with a firm flesh and mild flavour. Braised fish maw in sesame sauce. A deliciously different way of eating fish maw, with a nutty, toasty taste that was thoroughly addictive. Braised meat combo of duck, pork, pig intestines, marbled pig ear, boiled egg and beancurd. Bite into a bit of everything at one go for a fun mix of sweet and salty flavours. Wok-roasted pork. Made to order, requiring 30 minutes of preparation. The sizzlingly crispy result is worth the wait. Rice porridge with abalone, dried scallop and seafood. Not our favourite dish of the evening. We kinda prefer regular porridge that isn't quite so soupy. Fried rice with prawns, minced pork, kailan and turnips. OK but forgettable. Glutinous rice wine and 'shao hsing chia fan chiew' Chinese wine.
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While waiting for our dishes, the Appetizer and kungfu tea are served. I really like the very concentrate tea, cleaning our pellets for good food. The fried oyster omelet 蚝煎 here is a must try. The eggs are fried till very crisp, and there's generous amount of oysters. Served with fish sauce (different from other places that usually serve with chilli sauce), the overall flavour of the dish is greatly enhanced! BBQ is another favourite of mine. But do bear in mind that this dish needs 30min of preparation time. The meat might not be as tender as you wish, but the crispy skin is definitely A plus!
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