Tuesday, July 29, 2014

Resorts World Sentosa (RWS) Singapore Mooncake 2014


To celebrate this year's Mid-Autumn Festival, a traditional Chinese tribute to the full moon and season of harvest, Feng Shui Inn at Resorts World Sentosa is presenting a selection of mini mooncakes in unique flavour combinations that is not of the norm. For the first time, the authentic Cantonese restaurant is offering three variations of the traditional pastries by using mooncakes' skin of different textures, as well as pairing unusual ingredients together to create an assortment of meticulously handcrafted treats.


Back by popular demand, Feng Shui Inn is bringing back last year's melt in the mouth flaky crust mooncakes but with the additional of black and white sesame seeds to the base of the mooncakes with a bolder flavours.
The handback flaky crust mooncakes come in two exciting pairing flavours - the Flaky American Ginseng & Coconut Mooncake as well as the Flaky Lotus Roots & Buter Mooncake.


On top of the two new flaky crust mooncakes, Feng Shui Inn also offers the Mini Baked Custard Mooncakes. Made with a traditional baked skin crust, its custard paste ha a subtle hint o f sesame, perfect for sesame lovers.


Apart from the Feng Shui Inn's Premium Box mini mooncakes, other line up of traditional baked skin mooncakes including Lotus Paste mooncake with single yolk or double yolk, Assorted Nuts 'Ng Yan' and flavourful Pandan with Red Bean Paste are also available for purchase from 8 August.

All mooncakes are available at Feng Shui Inn, Crockfords Tower, level G2 and Asian Deli, Festive Hotel Lobby from 15 August to 8 September 2014. Feng Shui Inn's Premium Box mooncakes priced at $62 comes in 6 pieces and contains 2 flavours of each kind while the RWS Baked Treasures Mooncakes priced at $56 per box contains 4 different traditional baked skin mooncakes.

Monday, July 28, 2014

Grand Mandarin (御华庭) @ New Bridge Road


Taken over the corner unit of the row of shophouses along New Bridge Road near the Outram Park MRT station exit H is Grand Mandarin (御华庭) Chinese restaurant. Before my visit, I already read about its splendid roasts and I was looking forward to try them. Grand Mandarin is also one of the few restaurants that sells what many know as the most expensive fish, Empurau (忘不了) on their menu.

Honey Barbecued Pork Loin 4.5/5

I got to try one of the roasts on the menu which is the Honey Barbecued Pork Loin ($15 per order). I like the fact that the Char Siew is thickly sliced with the right amount of fats. The char siew was really well roasted with a nice char. It even has a layer of caramelized sugar to enhance the enjoyment. I like the idea but if the caramelized sugar can be a bit more burnt will be perfect. The bitterness will provide the balance to the honey sweet pork loin. I concurred that the char siew I had was indeed good. I look forward in trying the Black Truffle Roasted Duck in my next visit.

Grand Mandarin Combinations Platter 4/5

Next is the Combinations Platter ($58++) that is plated with Deep Fried Soft Shell Crab, Foie Gras, Wasabi Prawn and Abalone. All the four items were delicately executed with the deep fried soft shell crab being more memorable for me. Not only is it paired with pork floss but I could taste curry powder being added to lift the whole dimension of the dish.

Double Boiled Chicken Soup with Nassarius and Gastrodia Tuber 4.2/5

A rich and nutrition packed Doubled Boiled Chicken Soup with Nassarius and Gastrodia Tuber ($20++) was served next. The interesting paring of nassarius and gastrodia tuber with double chicken soup was a new to me. They are actually a type of edible snail and plant respectively. The ingredients gave the dish the extra crunch while the essences were fully extracted into the soup after hours of boiling.

Grilled Lamb Rib with Egg in Mongolian Style 4/5

The Grilled Lamb Rib with Egg in Mongolian Style (48++) was very well executed. The egg was crafted to look like a little flower bud resting on the piece of extremely tender lamb rib. Flavourfully grilled there was no hint of the lamb gaminess that many try to avoid.

Yuan Yang Tofu with Stir Fried Kailan and Scallop 4.2/5

The Yuan Yang Tofu with Stir Fried Kailan and Scallop ($38++)  is a double happiness dish with a whole piece of tofu sitting beneath the net of scallop and kailan. The Australian scallops were sweet and plump but a little more seared would be preferred. The pumpkin and and spinach sauce at the bottom of the plate paired excellently with the silky piece of tofu.

Chilled Beancurd Pudding with Mango Puree served with Coconut Ice Cream 4/5

The Chilled Beancurd Pudding with Mango Puree served with Coconut Ice Cream ($10++) is a sweet ending to the sumptuous meal. There are a trio of delights in the mango puree, coconut ice cream and a silky smooth beancurd pudding at the bottom. The grapefruit plups give the dessert the popping surprises with each spoonful.

I would say it is not cheap to dine at Grand Mandarin. Grand Mandarin will be good for business lunch and dinner, special occasion celebration or even event and function.

Grand Mandarin (御华庭)
325 New Bridge Road
Singapore 088760
Tel: +65 62223355
Facebook: https://www.facebook.com/grandmandarinrestaurant
Website: http://www.grandmandarin.com.sg/
Nearest MRT: Outram Park (EW Line, NE Line)

Opening Hours:
Daily: 1130pm - 230pm, 630pm - 10pm

1) Alight at Outram Park MRT station. Take Exit H. Walk straight to destination. Journey time about 3 minutes. [Map]


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