Summer Palace @ Regent Hotel Singapore - Six Course Dinner Menu At $76

Summer Palace at Regent Hotel Singapore is one of the Cantonese restaurants that has been in my bucket list for a while. The restaurant is helmed by Executive Chinese Chef Liu Ching Hai who has over 20 years experience in fine Cantonese cuisine. Being new to the restaurant, we opted for the six-course dinner tasting menu ($76 minimum 2 pax) so as to try a bit of everything. Even so we actually took a while to decide on the order as there was 4 dinner tasting menus to choose from. Well a good problem isn't it?

The Six-course Dinner Menu ($76 minimum 2 pax) started with a Trio of Appetiser that is changed daily. On the plate, there were suckling pig, softshell crab with chicken floss and wasabi prawn with mango. A delightful trio to kick start the night.

Braised Bird's Nest with Conpoy and Crab Meat 4.5/5

Following the appetiser, we were served a bowl of hearty and comforting Braised Bird's Nest with Conpoy and Crab Meat. The highlight for me was not the bird's nest but the chunky fresh crab meat that elevated the whole luscious enjoyment.

Pan Fried Garoupa Fillet and Kai Lan in Superior Soya Sauce 3/5

The next dish we had was from the sea, Pan Fried Garoupa Fillet and Kai Lan in Superior Soya Sauce. I enjoyed how the sauce interacted with the fish however the texture of the garoupa fillet was slightly on the dry side.

Sliced Wok Fried Venison with Angel Luffa and Black Fungus in XO Sauce 3.5/5

From the land, we are served Sliced Wok Fried Venison with Angel Luffa and Black Fungus in XO Sauce. Overall it was a good dish with the XO sauce lending a spicy kick to the the tender and juicy venison.

Braised Noodles with Prawns, Ginger and Spring Onions 4.5/5

Like every Chinese dinner, the second last course before dessert is either a noodle or rice dish. The menu definitely has saved the best for the last. The Braised Noodles with Prawns, Ginger and Spring Onions is so delicious that I was screaming for more of the noodles which was well infused with the beautiful flavours.

Combination of Desserts 3/5

Ending the six-course dinner menu is a trio of desserts. Nothing fancy but a decent combination of desserts to draw the curtain to the dinner.

Note: This is an invited tasting.


Summer Palace
Regent Hotel Singapore
Level 3
1 Cuscaden Road
Singapore 249715
Tel: +65 67253288
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
Sun: 1130am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. Continue walking down Tanglin Road. Turn left onto Tomlinson Road. Walk to destination. Journey time about 18 minutes. [Map]

Cove 99 Live Seafood Restaurant @ Peck Seah Street

Cove99 Live Seafood Restaurant is an intimate 120-seater Chinese restaurant nestled along a row of shophouses at Peck Seah Street. You may not be familiar with this name yet as it is opened only last year 2014. Helmed by executive chef Pang Seng Hai whom has more than 20 years of culinary experience. Prior to heading the kitchen at Cove99, Chef Pang was Executive Chef at Chin Huat Live Seafood Restaurant and held many positions with Tung Lok, Legend Fort Canning and Jade Fullerton.

For the upcoming Fathers' Day, Cove99 has specially designed a menu for this occasion. This brought us here tonight, for a taste of a few of their signature as well as new dishes.

Double-boiled Shark’s Fin and Abalone in Fresh Ginseng Chicken Broth 4/5

Nothing beats a good bowl of nutritious soup to start off a dinner. The smell of ginseng permeated the air as the staff brought over our Double-boiled Shark’s Fin and Abalone in Fresh Ginseng Chicken Broth. From the smell alone I can imagine the all flavour and nutrition sealed in this pot of wholesome goodness. It did taste as good as I have imagined it to be.

Stir-fried Venison with Hon-Shimeiji Mushroom 4.2/5

The Stir-fried Venison with Hon-Shimeiji Mushroom in Yellow Mustard Sauce is highly recommended or at least i think my dad will like this dish. It was slightly charred on the surface with an extremely tender core. I thought that the yellow mustard sauce complement the meat well, adding a bit of sharpness to the overall taste.

Braised Whole Fish Maw with Sliced Black Truffles 3.8/5

Braised Whole Fish Maw with Sliced Black Truffles and Seasonal Vegetable in Superior Broth. This indeed is an luxurious dish. It is my first time being served an entire fish maw. In Chinese, cooking fish maw may be considered a rare ingredient. Similar to other luxurious ingredients such as shark fins, it is often appreciated for its scarcity, novelty, nutrients or value, rather than taste. Its subtly in taste may lead to some heavy seasoning but fortunately, Chef Pang has adopted a simple treatment instead to preserve that natural flavour. I find the broth quite compatible for its taste and I enjoyed its firm texture pretty much.

Braised Boston Lobster 4.2/5

Their Braised Boston Lobster is one of my favourite tonight. The lobster was coated with the right amount of Creamy White Wine Sauce. I'm not too sure how the lobster was being braised but I find it quite well done as the meat remained firm, as I have tasted mushy texture before. The white wine sauce is of the right viscosity. It wasn't too creamy, nor too heavy which might have otherwise stolen the sweetness of the meat.

De-shelled Chilli Crab with Deep-fried Mantou 4/5

I believe you may be extremely keen to try their De-shelled Chilli Crab with Deep-fried Mantou. They may be the only one serving it de-shelled. Some of you may think that having it de-shelled reduce the shiok-ness of eating chilli crab but you may change your mind after trying it out. What I appreciate about this dish is that the portion of meat and gravy is quite well balanced. every scoop of the mixture gives you a decent serving of the crab meat. Some of you may like the fluffy mantou, though I much prefer an airier one.

Stewed Rice Vermicelli and Glass Noodles with Seafood and Bitter Gourd 4/5

Our last main was Stewed Rice Vermicelli and Glass Noodles with Seafood and Bitter Gourd. I really get the best of both worlds - the firmness of the rice vermicelli and the springiness of the glass noodles. This combination works well for me. They have soaked up the flavour from the stew, and accompanied with a good portion of seafood and bitter gourd. I thought I had detected the wok hei faintly which to me is a plus.

Homemade Premium Durian Pudding 2/5

After all the great dishes, I looked forward to the closing, Homemade Premium Durian Pudding. Sadly, the sweetness of it didn't work for me at all.

It had been a luxurious evening for me, and I'm sure your dad will probably feel the same way too. Rather than patronising the few names in shopping malls, you may want to give this place a try.

Enjoy the following special when you book a Father’s Day Menu (for Sat 20 Jun – Sun 21 Jun) before Sunday 14 Jun 2015:

Cove99 Premier Card Member Exclusive
- 15% discount on Father’s Day Menu (Lunch Only)
- 10% discount on Father’s Day Menu (Dinner Only)
- Complimentary bottle of white wine with every order of $688 8-Course Menu

Members of Public
- 10% discount on Father’s Day Menu (Lunch Only)
- Complimentary bottle of white wine with every order of $688 8-course Menu
*Pierre Jean Colombard Chardonnay, France (worth $49.90)

SET MENUS 
$268++ 6-course Set Menu For 5pax
$688++ 8-course Set Menu For 10pax

Written By Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Cove 99 Live Seafood Restaurant
72 Peck Seah Street
Singapore 079329
Tel: +65 62240991
Facebook: https://www.facebook.com/Cove99
Website: http://www.cove99.com/
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 1030pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right and walk to destination. Journey time about 3 minutes. [Map]

Whampoa Keng Fish Head Steamboat @ Balestier Road

After missing the October 2013 Makansutra Makan Gathering, I am back with the group of foodies at Whampoa Keng Fish Head Steamboat for the November 2013 makan gathering. Whampoa Keng Fish Head Steamboat has 2 outlets, one at Balestier Road and the other at Rangoon Road. The main branch is at Balestier road. Words have it that the main branch is run by the 1st wife while the 2nd wife runs the other outlet.

Prawn Rolls 4/5

As usual dinner started late after 8pm and everyone was already starving. When the plump Prawn Rolls was served, it basically disappeared in a flash like popcorns. The crispy exterior with the jam packed filling is always a delight to be served on any dining table

Sliced Fish Steamboat 4.5/5

The popular Sliced Fish Steamboat at Whampoa Keng still continues to use charcoal for their traditional steamboat. Taking a sip of the slurp worthy rich and sweet soup, I realised why Whampoa Keng has been up there as one of the best all these years. Compared to the other foodies favourite, Nam Hwa Chong (Ah Chew) Fish Head Steamboat. My vote goes to Whampoa Keng.

Sambal Kang Kong 4.2/5

Quite a staple dish that most Singaporean will order at Chinese restaurant. The Sambal Kang Kong was nicely stir fried with the fragrant dried shrimp and it carried some heat in it.

Stir Fried Prawns 4/5

The Stir Fried Prawns were fresh and succulent while still having a new crunchy bite to it.

Thai Style Assorted Seafood 3.8/5

The Thai Style Assorted Seafood was rather interesting. It is definitely the first for me. There were mix feedbacks on the dish. I personally enjoyed it especially with the fish maw soaking up the delightful tom yum broth.

Prawn Paste Chicken Wings 4.2/5

Deep fried to a beautiful golden brown, I love the distinct prawn paste flavour of the chicken wings. Definitely one of the best Prawn Paste Chicken Wings I have eaten. I could not help going for more. I think I had about 4 to 5 of them.

Braised Pig Trotter 4.5/5

By the seventh dish I was already quite full but I could not resist the plate of yummy collagen filled Braised Pig Trotter. It was so tender that the meat fell off the bone with ease and the skin part simply melted in the mouth.

Venison with Spring Onion 2/5

The missing link for the night was the Venison with Spring Onion. The use of salt was way too heavy. It was the only dish of the night that we did not manage to clear of the plate.

Fried Vermicelli 4/5

Like all Chinese dinner, the carb is always served last. The Fried Vermicelli was fragrant and springy. A nice dish to wrap up the feast.

Herbal Jelly 3/5

Of course how can we end up without dessert? We had some Herbal Jelly which is known to be good for skin complexion.

Occupying 2 floors at a shophouse until along Balestier Road, Whampoa Keng will be my to visit place for fish head steamboat in future. It also wok up some pretty good cooked food dishes for a delicious meal.


Whampoa Keng Fish Head Steamboat
556 Balestier Road
Singapore 329872
Tel: +65 63567371
Facebook: https://www.facebook.com/pages/Whampoa-Keng-Fishhead-Steamboat/261673263869516
Website: http://www.whampoakeng.com.sg/
Nearest MRT: Novena (NS Line), Toa Payoh (NS Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 5pm - 11pm
Sat-Sun, PH: 11am - 11pm

Direction:
1) Alight at Novena MRT station. Take Exit A. Walk to Irrawaddy Road. Walk towards Ren Ci Community Hospital direction along Irrawaddy Road. Walk to the end of Irrawaddy Road. Cross the road and turn left onto Balestier Road. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Toa Payoh MRT station. Take Exit B. Walk to Toa Payoh bus interchange (Stop ID 52009). Take bus number 139 or 145. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]

3) Alight at Toa Payoh MRT station. Take Exit C. Walk to bus stop at Toa Payoh MRT station along Toa Payoh Lorong 2 (Stop ID 52189). Take bus 56, 105 or 153. Alight 1 stop later. Cross the canal. Walk to the end of Jalan Dusun. Turn left onto Balestier Road. Walk to destination. Journey time about 10 minutes. [Map]

Ah Yat Seafood Restaurant @ The Grandstand

The monthly Makansutra dinner for August brought us to Ah Yat Seafood Restaurant at The Grandstand. Stepping into the restaurant, I was taken back by the size of the restaurant. It is extremely huge, probably the size of 2 grand ballrooms.

Roast Whole Suckling Pig 4.2/5

Dinner started with the Roast Whole Suckling Pig. It was actually quite a huge piglet for the size we had. Roasted to a nice smokey aroma with crackling skin, I could not help going back for a couple more pieces of it.

Braised Sharks Fin with Four Treasures 4/5

The bowl of Braised Sharks Fin with Four Treasure was packed with an abundance of luscious ingredients.

Stewed Whole Fresh Abalone with Vegetables 4.5/5

The sumptuous feast continued with the Stewed Whole Fresh Abalone with Vegetables. The Abalone was cooked beautifully, it was firm but not tough.

Steamed Chicken with Cordyceps Flowers 4/5

The Steamed Chicken with Cordyceps Flowers was a delightful introduction. With a tad of herbal taste, the chicken was tender and moist.

Deep Fried Pork Chop with BBQ Sauce 4.2/5

When the Deep Fried Pork Chop with BBQ Sauce was served, I thought the pork chop looked lackluster. Biting into the delectable pork chop I was quite surprised how tender it was. I like how lightly breaded the pork chop was not selling the limelight from the meat but still giving it a contrast in texture.

Fried Venison with Black Pepper Sauce 4.2/5

The Stir Fried Venison with Black Pepper Sauce was simply delicious. Each piece of the tender venison came with a spicy heat kick from the black pepper sauce that was coated evenly.

Chilli Crabs with Bun 4.2/5

Listed at number 35 of the top 50 most delicious food by CNN GO in 2011, the Chilli Crabs with Bun was definitely popular with the diners. The big and sweet Sri Lanka crab was cooked in a delectable sweet and savoury tomato and chilli sauce which was finger licking good.

Braised Rice Noodles Tai O Style 3/5

Like all tradition Chinese dinner, the last course of the the dinner always ends with a noodle or rice dish. The Braised Rice Noodles Tai O Style was fragrant and springy. A pleasant signed off for the feast.

Red Bean 3/5

I was actually disappointed that dessert was only Red Bean Soup. Not that it was not good but I was looking forward to a bowl of yam paste or at least a bowl of chilled mango sago.


Ah Yat Seafood Restaurant
The Grandstand
200 Turf Club Road
#03-01/02
Singapore 2879941
Tel: +65 68832112
Website: http://ahyatrestaurant.com.sg/
Nearest MRT: Sixth Avenue (DT Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 1030pm

Direction:
1) Alight at Sixth Avenue MRT station. Take Exit A. Use the overhead bridge to exit B. Walk to Turf Club Road. Continue on Turf Club Road. Walk to destination. Journey time about 20 minutes. [Map]

2) Alight at Sixth Avenue MRT station. Take Exit A. Use the overhead bridge to exit B. Walk down Dunearn Road towards Turf Club Road, to bus stop opposite Sixth Avenue Centre (Stop ID 42019). Wait for The Grandstand Shuttle Bus. 15 minutes. [Map]

3) Alight at Sixth Avenue MRT  station. Take Exit A. Walk down Bukit Timah Road. Walk to bus stop at Sixth Avenue Centre (Stop ID 42011). Wait for The Grandstand Shuttle Bus. Journey time about 15 minutes. [Map]