A new Cantonese restaurant has opened on the second level of the new Mercure Singapore Bugis hotel. Taking almost the entire floor, it can sit up to 120 people with seven private rooms. The new Chinese restaurant is helmed byExecutive Chef Wong Shea Nung and Executive Dim Sum Chef Leung Chi Man.
Steamed Cheong Fun with Fresh Prawn 4.2/5
We were given a glimpse of the dim sum offering at Song Garden starting with the Steamed Cheong Fun with Fresh Prawn ($6 per serving). There is a layer of light flour crisp rolled within the thin layer of rice sheet and stuffed with crunchy prawn. It is a bit similar like having zhaliang but replacing the youtiao with the flour crisp and prawn. Have it together with a bit of the homemade soya sauce for a fuller enjoyment. Do not pour too much of it as the sauce is quite salty.
Pan Seared Otah Siew Mai on Skewers 4/5
The other dim sum item we tried is the Pan Seared Otah Siew Mai on Skewers ($6 for 4pc). Siew Mai is usually stuffed with minced pork and prawn but this version is substituted with spicy mackeral otah paste and chunky pieces of prawn. It is first steamed and then pan seared for a caramelised finish.
Lobster with Pumpkin Puree in Hot Stone Pot 4.5/5
Served bubbling hot on a hot stone is the Lobster with Pumpkin Puree ($28/pax). The pumpkin broth was light and sweet which is thickened with shark cartilage and fish maw for a velvety finish. Lobster stock was also added for a robust finish. There was also chucky pieces of lobster meat in it. The other highlight is the black garlic bread stick which goes well with the soup. I prefer to tear them into small pieces and throw it into the soup, allowing them to soak up the delicious soup.
Chilled Five-Spice Foie Gras with Blueberry Compote 4.2/5
How the Chilled Five-Spice Foie Gras with Blueberry Compote ($26.80 per serving) is prepared is quite interesting. The foie gras is soaked in superior soya sauce, rock sugar and five spice for 3 days. It is cubed and served on top blueberry compote. I thought the treatment removes the gaminess and gives it a hint of sweetness. I personally prefer to have it without the blueberry compote, to enjoy the richness of the pate.
Sauteed Asparagus with Wild Mushrooms in White Truffle Oil 3.5/5
While I enjoyed the Sauteed Asparagus with Wild Mushrooms ($28) for its crunchiness and the earthy flavours from the different variety of mushrooms, I do not think the addition of the white truffle oil is necessary especially we have a plate of fresh ingredients.
Lamb Rack Stuffed with Diced Fish 3.5/5
This is not your usual lamb. The Lamb Rack ($22/pax) is stuffed with diced cod fish and dressed in a feather light batter. While the idea is rather interesting and turned out quite enjoyable, I would still prefer a good wholesome piece of lamb without any fancy execution.
Mentaiko Cod Fillet 4.2/5
A mouth watering dish is the Mentaiko Cod Fillet ($19.80/pax). The slab of cod fish is gently roast and given a coat of creamy mentaiko sauce. Hints of yuzu could be detected in the mentaiko sauce for a nice contrast to complement the richness. It is also paired with a tuille of dried white bait for the extra crunchiness.
Signature Roast Chicken on Bed of Beancurd Skin 4.2/5
A painstakingly prepared dish is the Signature Roast Chicken on Bed of Beancurd Skin ($25 half chicken/ $50 whole chicken). The skin of the chicken is stretched, dried and roasted to a crispy texture. This is eaten together with crunchy beancurd skin, minced chicken meat, slivers of cucumber and spring onions. Quite similar like have Peking duck.
Braised Pre-Seared Vermicelli with Shredded Fish in Silken Egg White 3/5
The Braised Pre-Seared Vermicelli with Shredded Fish in Silken Egg White ($24) was a dish that I was looking forward to try but it left me disappointed. I felt that the execution was on the bland side and the broth lacked the robustness to hold the dish together. I ended up adding a lot of vinegar to boost the flavour.
Combination of Fresh Fruit, Coconut Parfait, Mango Pudding and Osmanthus Jelly 3.5/5
For a sweet ending, the Combination of Fresh Fruit, Coconut Parfait, Mango Pudding and Osmanthus Jelly ($13.80/pax) is a good choice where diners can try a bit of everything.
If you are a fan of East Ocean Seafood Restaurant's dim sum, you may be interested to know that Chef Leung has moved to Song Garden to be the Executive Dim Sum Chef. I look forward in returning to try his dim sum creations.
Note: This is an invited tasting.
Song Garden Chinese Restaurant
Mercure Bugis Singapore
122 Middle Road
Tel: +65 65219299
Nearest MRT: Bugis (DT Line, EW Line)
Mon-Fri: 1130am - 230pm, 6pm 10pm
Sat-Sun: 11am - 3pm, 6pm - 10pm
1) Alight at Bugis MRT station. Take Exit C. Walk to traffic light junction. Cross the road. Turn left and walk to Middle Road. Turn right onto Middle Road. Walk to destination. Journey time about 8 minutes. [Map]