At 2 Temasek Boulevard, Conrad Centennial Hotel;Singapore 038982.
If I were asked what’s good about this place, it'd be: I like something here which I have always disliked. And that 'something' is wan-tan dumplings. Wantan or, siew mai, has never been on my yum cha menus; so you can tell I am not a yum-cha enthusiast.
Golden Peony, an award-winning Cantonese restaurant, makes yum cha more than just tucking in tapas. A Japanese interpretation of the Chinese lion on a Narumi porcelain already qualifies as an art piece sur la table:
The teak screens and porcelain display make Chinese meals an elegant and serene affair. It offers superbly crafted Cantonese dim sum specialities which are probably the best in Singapore. But I wonder if the ikasumi ha-kao (squid ink shrimp dumpling) is one of its specialties? I don’t fancy them, as I didn’t find them different from the ordinary fair-skin ha-kao. The ha-kao wrapper is too thin, so the color is just a mask. I give thumbs-up to the scallop steamed in aburage with a superb rich broth with wolf-berries- this is a stellar dish!
Next in the line is the most unlikely candidate for me, the wantan. The skin is chewy, consistent and the filling tasted more ‘shrimpy’ than ‘porky’, thank goodness. The little mound of ground ginger and green spring onions (negi) that crowned it imparts a wonderful melodious note to it – and it’s neither too soft or tough…scrumptious.
We also ordered fried beancurd skin wrapped with shrimps, a common dim sum which happened to turn out ordinary as well, but the daikon cakes were light and delicious. Another usually oily snack made less oily and more delightful here is the deep-fried balls with vegetable-mushroom filling. It’s something not to be missed.
Each dish is from SGD4.80 to SGD 6.00. I will yum cha here again!
No comments:
Post a Comment