4Morsels of Delice •
15 Sep 2014
As I had always believed, the talents and skills of a head chef are evident not from the taste of the food alone, but also based on the creativity level without compromising the typical traits of that particular cuisine (I'm simply not into fusion). Too many Chinese restaurants are one trick ponies; depending on a certain outstanding (hardly interesting) dish to attract patrons, with no change in the dishes or line-up; thus many that are hailed as good may not be the case according to my expectations and taste buds. Canton Recipes House, a humble looking, non-assuming, little restaurant managed to impress me with its array of great tasting food that is presented in a different light from those run-of-mill dishes.
The Eggplant slices with pork floss is surprisingly good; fresh, slightly crispy slices (I always hate this vegetable due to its squishy texture, thus I like how it was cooked in this restaurant to minimize that) are paired very well with the salty pork floss. The Dongbo pork is fully imbued with the rich, black sauce while still retaining the natural sweetness of the meat.
The ambience is quite okay; at least the tables are adequately spaced between each other. The service is pretty decent; better than that of a lot of Chinese restaurants. An extra nice touch is that complimentary carpark in Parc Sovereign Hotel is available; some high end restaurants do not even have that.
Plus the fact that the food here are competitively priced, this is sure one of my favourite restaurants to go for gatherings (the portions are too big for couples only).
This post can also be found on my blog: http://morsels-of-delice.blogspot.sg/2014/09/canton-recipes-house-creative-yummy-yet.html