The languid Sunday lunch began with four dimsum options – Truffle edamame dumpling, Vegetable ying yang dumpling, Vegetable chui chow dumpling and Mock meat poached peking dumpling. Clearly, the table for two was very hungry to say the least.
My foodie friend and I unanimously voted for the Mock meat poached peking dumpling as our favourite. The eager-to-help waiter told us that the peking dumpling should be relished with the soya sauce that came along with it. It was definitely the surprise package, as the texture and flavour of the mock meat is enhanced by the soya. Truffle edamame will suit a mushroom lover just fine, and will have vegetarians reaching for second helpings. Ying yang was a feast for the eyes with the white and black colour of the dumpling. Stuffed with water chestnuts, we highly recommend this as a must-have if you aim to impress a date! Chui chow had a generous offering of almonds and was slightly on the spicier side. Although it will taste good on its own, somehow it didn’t complement the flavours of the other three which had subtler tastes.
We also decided to try the Pan fried King mushroom and pak choi bun. Non vegetarians should definitely opt for the chicken or pork bun. Now, the bun was soft as a pillow and the mushrooms had enough flavour to veer us away from the dimsums.
We decided to keep it light for the next course and munched on a delicious Thai salad with a spicy sauce. I almost broke into a sweat due to my low tolerance for most things spicy, but it was too yummy to be wasted. We were informed that prawns would add to the taste and texture of this salad.
The main course arrived after this salad break and the table was filled with – Four style vegetable in preserve mountain chilli sauce, Penang style old town noodle, Braised tofu claypot with mushroom in chilli and blackbean sauce, Spicy vegetable fried rice with taro and spring onion. The feast was fit for a king and the king’s men, but my friend and I were unabashedly hungry enough to devour this massive spread. The sumptuous selection of vegetables included lotus stem and mushrooms. Although the tofu in the claypot was the kind of goodness that melted in the mouth, somehow our palette preferred the crunchy veggies. The fried rice had the kind of taste that can be best described as homemade. It also had a mildly sticky texture that will let you bite into more than you can chew. We are definitely going back for the old town noodle which surprised us with chunky noodles pieces mixed with vegetables and coated with a perfect blend of flavours.
The major mistake was – there wasn’t enough appetite left for dessert. So, we just called for the Religieuse in a haze of food coma. This is Yauatcha’s famous Choux pastry served with dark chocolate and gianduja ice cream. We shared this never-fail dessert before calling for some cappuccino and Jasmine tea. A Sunday afternoon well spent with a dear friend and delicious food means we ate like the French and took time to savour each meal.
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