Dinner at Royal China

For a change, I decided to have chinese food for birthday celebrations this year. Hence on 22 January 2011, I had a belated birthday dinner with my friends at Royal China at Raffles Hotel. We had the special promotion set which was only on Saturday & Sunday for the month of January 2011. It comprised of 8 dishes for 6 people. Cuifen, my twin pal who celebrates the same birthday as me, had fever and she couldn't turn up. Hence we have 5 girls eating for the 6 pax.

Our first dish was Barbecued Peking Duck served with Home-Made Pancake. It was delicious. It was the first time we had such thick home made pancake, looked more like roti-prata skin. We also had the what was left of the "skinless" Peking Duck which was tender.

Next came the braised Shark's Fin with Bamboo Pith in brown sauce. There were lots of bean sprouts. The soup was thick. Was just reminded to avoid shark's fin soup in future after what we learnt in DAFF class about the protection of environment and the animals. Part of the menu, will be more mindful in future.

Steamed Red Snapper in Tradition style with superior soya sauce. We had more more portions of the fish since there were only 5 of us. One of my personal favourite from the set. The fish was juicy and meaty, not much bones and the soya sauce enhanced the flavour of the fish.

Sauteed prawns with shredded green in crispy nest. This has to be the best presentable dish. We were all admiring the crispy net, that we nearly didn't want to touch the dish. The prawns were fresh.

Poached Seasonal green with crispy beancurd in superior stock was the next dish. The crispy beancurd reminded us of the yong tao fu that we usually have. The crispy beancurd when it is cold is no longer crispy.

By the time we reached the sixth dish, we were already full. This dish was charcoal rice with chinese sausage  and waxed meat served in claypot. Most likely our parents and grandparents would like this dish more than we do. Taking only half of this dish, the rest we had it packed and I brought it home for my family.

No matter how full we are, we always have space for the desserts.  My other favourite dish is chilled dried apricot with perilia seed. This is delicous.

Our final dish was steamed layer cake with salted egg yolk. This is the first I tasted this form of layer cake. A unique and colourful dish.

It was an enjoyable dinner with good company and good food. Thanks Rafflesians for the friendship and being with me on this journey.

Dinner at Imperial Treasure Nan Bei Restaurant

Located on the fifth floor of Ngee Ann City, it was my first time visiting Imperial Treasure Nan Bei Restaurant on 8 January 2011 where I met up my friends for a birthday celebration. The restaurant boasts an interesting seating arrangement. The open concept is seen by the main dining area being open with no walls to separate it from the shopping mall's walkway. It is cordoned off by just a low railing, allowing passers-by to look in. For those who treasure their privacy there is another section for them. Hidden from the public view, there are intimate booth seats in a classier section. My friends and I were seated in this section.

The menu consisted of a trove of dishes culled from various parts of China. Nan Bei is Mandarin for South and North, and an expression that means the length and breadth of a country. Yet the taste of the food is basically Cantonese - the Hong Kong Style.

We had a total of seven dishes. They comprise of La Mian with Hot and Spicy Soup, Pork Rib with Salt & Pepper, Beancurd Leave Soup, Saut.Pork/Beancurd Leave, Nanjing Salted Duck, Red Bean Pan Cake and Glutinous Ball with Swt Wine.

La Mian was delicious, if not for the wide spread of food, we would have probably taken a bowl each, though I would prefer my noodles not to be too spicy.

The Pork Ribs have to be one of my favourite dishes. They were tender and cripsy.

The first 2 dishes that we shared.

This has to be my favourite dish of the evening. For a change, this was the first time I tasted beancurd in this form. Mixing this with vegetables, the soup was thick and delicious.

Nanjing Salted Duck was something different from the usual roast duck that we normally eat. In thin slices, it gives a unique taste, like a delicacy.

For a person who hardly eats Saut Pork, I tried a piece and it was quite nice. Blending with Beancurd Leave, this reduces the saltiness of the Saut. Pork that we usually eat.

Red Bean Pan Cake left a sweet taste in our mouths and this dish is certainly worth a try, especially those with a sweet tooth.

As for Glutinous Ball with Swt Wine, I didn't really like this dish. The Swt Wine was not strong enough, it was diluted. I would have prefered waterchest nut to Glutinous Ball.

It was an enjoyable evening on 8 Jan 2011, with my friends Joanna, Linda and Cara celebrating my birthday in advance. Thanks for the friendship and here's to more food adventures for 2011.

Lunch at Fosters

On a leisurely Sunday on 2 Jan 2011, I headed to Fosters at Holland Village for lunch to meet up with Gina and Karen. We were there to exchange our travel experiences and to view our photos.

A cosy restaurant, Fosters still has the festive season with the xmas decorations. The staff were friendly and the service was good. Gina ordered the grilled ham and cheese sandwich. Karen and I had the set lunch which comprise of chicken soup, pan-grilled norwegian salmon and apple strudel at $16.50++.

The chicken soup was thick, and it had chucks of chicken in it. It was delicious.

Gina's Sandwich looked delicious. We couldn't help taking some of the fries which looked so inviting.

I enjoyed the main course which was the pan-grilled norwegian salmon. It was fresh and grilled to perfection. Definitely a healthy meal with the vegetables and the mash potatoes.

The dessert of apple strudel with vanilla ice cream was the finale to a delightful afternoon lunch at Fosters.

Gina and Pat at Fosters on 2 Januaray 2011. Coincidentally both of us celebrate our birthdays in January 1 day apart. Gina is my ex-colleague and also one of my travel kakis.