Sliced Roasted Duck accompanied with Wasabi Prawn in Golden Cup
I love good chinese. Yes, I do. The opulent settings, classy china and multi-layered cuisine really strike a chord with me, not least because this is the primary cuisine I grew up with. When it's good, it is so darn satisfying, don't you think? For my mum's birthday this year, I was tasked with seeking out a chinese restaurant we've never tried before. There were so many, but we eventually decided on Peach Garden. At $48/pax for 6 courses, we really couldn't resist. The first course already won me over - excellent roast duck sporting both crispy skin and juicy meat, paired with a huge prawn lightly battered, deep-fried to a golden brown and smothered with wasabi mayo. I absolutely adore prawns prepared this way, with or without the wasabi mayo. The latter definitely gets a bit more tricky if you're looking for a crowd pleaser. My sister, for one, had no kind words for the wasabi mayo but I actually enjoyed the kick. It was pretty balanced and not at all overwhelming.
Double-boiled Shark's Bone Cartilage Soup with Fish Maw and Bamboo Pith
The double-boiled shark's bone cartilage soup came next and absolutely stole the show. So gorgeously creamy and rich. Completely distinct from any other chinese soup. It's in its own league! I first tried it at Grand Shanghai - an incredible rendition with actual sharksfin - one of those things I'll never forget. But compared to forking out close to $50 per person for that, Peach Garden's more modest rendition is tremendous value. In any case, if prices are any indication, shark's bone cartilage soup must be one of the most underrated soups on earth. I'm hoping it stays this way forever.
Pan-fried Fillet of Sea Perch with Marmite Sauce
I had no idea what to expect of the sea perch since I'm always a little suspicious about deep fried fish in chinese cuisine. You know, the widely circulated myth that the freshest selection are always reserved for steaming. Well, looks like I needn't have worried. The sea perch was wonderfully fresh and succulent! It almost tasted like cod, a good thing by my books. The marmite wasn't too evident, but the sauce complemented the fish pretty well. This easily exceeded my expectations.
Braised Tien Shin Cabbage Shoot with Shimeiji Mushroom
I'm always on my best behavior when it comes to greens if its drenched in superior stock like this.
Stewed Japanese Udon with Conpoy, Golden Mushroom and Dried Fish
Now this was one of the more modern takes of the night, apart from the wasabi prawn. It tasted good but just wasn't particularly exciting in both the looks and taste departments.
Mango Sago, Almond Paste
The meal ended with desserts of the day. The actual dessert wasn't stated on the online menu but we were given a choice of cold mango sago or warm almond paste. My parents immediately opted for almond paste. Without even thinking, my sister and I chose mango sago. How typical of us? They were both great - the almond paste went on remarkably smooth while the mango sago enjoyed a good balance and wasn't too sweet. Overall, the set meal was faultless but in retrospect, not necessarily the best value especially if you're in a bigger group of five or more.
273 Thomson Road,
#01-06 Novena Garden, Singapore
Tel: (65) 6254 3383
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