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.
No comments:
Post a Comment