Sunday, May 3, 2009
Royal China - Main Dishes
We had a magical birthday lunch at Royal China. Wonderful food and immaculate service, in an ethereal baby blue setting. But most importantly, it was a meal with all the family together.
I'm always looking at the starters or appetisers that Chinese restaurants serve. Will it be a plate of standard peanuts or pickles? Or will they put in more effort into the very first thing people taste? Royal China serves a Szechuan vegetable pickle which has a subtly unique flavour - there's something umami in there, as well as crispy bits of garlic.
Crispy aromatic duck rolled up in floury crepes - this was awesome! It's completely stuffed full of meat. Like Peking duck on steroids! Loved the delicious seasoning.
A live steamed "soon hock" (marble goby?) in superior soy sauce. Sweet and fresh.
Stir-fried Coral Clam and Scallops in XO Sauce. I had no idea what coral clams were, but wow, they were crunchy delights! Juicy large scallops are such a treat. And sugar snap peas done to the right texture. Very good XO sauce.
Braised Egg Noodles with King Prawn in Ginger and Shallot Sauce. These are the biggest king prawns I have ever seen. Hubby pronounced this his favourite dish. He loves egg noodles.
Chilled Cream of Mango with Sago and Pomelo rounded up the meal. We also had (a lot of) dim sum earlier in the meal but I'll blog that tomorrow. I think we overate, but happily so.
Level 3 Raffles Hotel Singapore
1 Beach Road
Lunch: Monday to Saturday - 12.00 noon to 3.00 pm
Lunch: Sunday and Public Holiday - 11.00 am to 2.00 pm
Dinner: Daily - 6.00 pm to 10.30 pm
p.s. Please note that there is a dress code. No singlets, shorts, bermudas, sandals, slippers and pool attire permitted in the restaurant.
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