It's been years since I last had a lobster platter. - Jade Singapore - Kaufe eine Reservierung
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🙂 4/5 - It's been years since I last had a lobster platter.
By 👻 @Li T., 07/11/2015 3:00 am
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I am not referring to the popular seafood in plastic bags these days, but those old-school lobster fruit salad with spring rolls and fried prawn rolls (hei zhor) typically served as the first dish during Chinese wedding dinners.This July, Master Chef Leong Chee Yeng of the Fullerton's Jade Restaurant pays tribute to Singapore's 50th birthday by presenting his Nostalgic Feast Menu which features classic Cantonese delights from the 70s and 80s. One of my favourite dishes that evening was the Crispy Yam with Kung Bao Chicken and Cashew Nuts. Infused with dried chilli, the sweet and smoky sauce coated the chicken chunks evenly, making this a welcome change to the typical stir-fry seafood and celery filling.In fact this nostalgic feast menu not only captivated taste buds but also satisfied our visual appetites as the talented chef transformed every single dish into a work of art.Just like the elegant swan that was carved out from the humble white radish, a magnificent Merlion stood tall and proud, overlooking the gigantic Pan Fried King Prawns in Special Sauce ($23 per 220g). Whether one was a fan of duck to begin with or not, this Chinese Eight Treasures Duck ($90 per duck) lured everyone with its wonderful fragrance when it was sliced apart to reveal eight mouth-watering fillings including salted egg yolk, roast pork belly, dry scallops and glutinous rice. The meat was moist and flavourful, thanks to a tedious overnight marinating process.The dessert platter is no less a mesmerizing work of art as Chef Leong showcased his beautiful lotus flower constructed from gelatin instead of sugar which is used by most of his western counterparts. Braised Bird's Nest with Almond Tofu, Pan-Fried Red Bean Cake, Chinese Sugar Egg Puff and Steamed Layered Cake with Salted Egg and Nuts (*available as platter in set dinner menus)Neatly piled beneath the plant are simple yet tasty creations like the Steamed Layered Cake with Salted Egg and Nuts ($10), as well as the deep-fried Chinese Sugar Egg Puff ($10). Made with only flour, sugar and eggs, this golden bomb has an airy, stretchy-like interior beneath a lightly sugared shell. A must try especially for those who have not tried this in their life before!
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