Flavours at Zhongshan Park is the latest restaurant to open its door at the food haven stretch of Balestier road. The hotel restaurant at level 1 of Ramada Singapore serves authentic Straits Chinese cuisine coupled with a selected mix of international and western favourite. Understandable since it is a hotel restaurant and the need to cater for the different guest's palate.
Started with a pre-dinner mocktail, Curry Leave Mijoto while we waited for the rest of the table to arrive. The drink was very refreshing and surprisingly the curry leaves gave the drink a tad of a aromatic spiciness which complemented with the sweet and lemon flavours of the drink, giving it a total new experience which was enjoyable.
Appertiser was Kueh Pie Tie ($14.90) which the crispy pastry cup was stuffed with thinly sliced seasoned turnip and carrots slow cooked with pork belly. Topped with a bit of the homemade chilli, it was bursting with delightful flavours.
A refreshing and delectable Pork & Cucumber Salad ($14.90) that is tossed with shallots and sambal belachan. The contrasting textures of the slow cooked pork confit and cucumber was quite an enjoyment.
Nonya Itik Tim ($20.90) is a traditional Nonya dish in which the duck is stewed in pork ribs soup with sour plum, pickled mustard green, tomatoes and fresh chilli. The soup was nicely balance in flavour not too sour. While roast duck is added which I enjoyed, traditionally the soup does not come with it.
Stir fried in a hot black bean paste and bell peppers, the Stir Fried Slipper Lobster was fresh, meaty and springy.
The Nonya Beef Rendang ($24.90) was very well received by the table. Using the premium cut of the beef cheek in a rich spice paste and simmered in a coconut milk with lemon grass and tamarind water, the beef simmply melted in the mouth. It was very tender.
A staple of Peranakan cuisine is the Nonya Ayam Buah Keluah ($26.90) consisting of braised chicken and keluak nuts. Sometime the flesh of the nut is mixed with minced pork and prawns before it is stuffed back into the nut. For the version at Flavours, it is more straightforward without with pork and prawns.
The succulent Chilli King Prawns "Singapore Style" was stir fried in a savoury tomato and chilli gravy that tasted similar to our chilli crab gravy. The table was actually asking for some Man Tou or bun to clean off the delicious gravy.
The gula melaka and peel fresh durian work harmoniously for the beautiful Durian Pengat with Pandan Jelly dessert to wrap up the dinner on a sweet note.
Flavours at Zhongshan Park is an ideal place for authentic Straits Chinese cuisine. Family style communal dining takes centrestage at Flavours where guests are encouraged to share and sample all the culinary delights the restaurant has to offer.
For full review and photos, visit www.sgfoodonfoot.com
Visited the restaurant during their opening period. Service was excellent, staff was very attentive. However the only down part was that the serving timing was a little slow, perhaps due to the heavy traffic during lunch time.
I enjoyed the ayam buah keluak best, I could finish whole plate of rice just with it. Got the hazelnut softshell crab salad as starters, the sauces that comes with it was special and very unique. My partner ordered the nasi goreng and it was a very generous portion, and the wings are delicious and cripsy.
Need to try their specially created mocktails as well - my recommendation is the curry leave mojito, sounds weird as first but taste refreshing and i didnt regret ordering it.
Would like to go there again with my family or colleages so we can order more dishes to share.
For the complete review, click here:
My first encounter with Chef Melvin Lim's creation of Ah Hood Burger was during the Ultimate Hawker Festival 2014. It was a combination of Savoury Kong Ba Bao and Salted Egg Yolk Lobster Crab Cake with Curry Mayonnaise. I was impressed by its creativity and the tastiness of its creation.
So when we were looking for a place for a friends' gathering, we decided to give Flavours of Zhongshan a try. The Chef had just recently came out with a Semi Buffet Zichar. In case you are confused, it is a combination of buffet spread with some ala minute zichar dishes. It is also a fusion style of cooking where the some of the dishes are the meeting between East and West style of cooking.
For starters, we decided to attack the buffet counter. The cold seafood selection have salmon sashimi, prawns, scallops and mussels. The sashimi are fresh and decent. Although the sashimi are not the top of the line, it is good enough. The scallops, mussels and prawns are fresh as well. For the papaya salad and glass noodle salad, Little Devil (LD) feels that it has been toned down to suit the common folks. Unlike the original Thai version.
In the mix salad sections you can choose from the local version of DIY Rojak or the Ceasar Salad, the western version. We tried the local version, we find the Rojak paste is quite tasty. There was even an oven to toast the you tiao. On that day, they have western version of suckling pig. Although the meat is tender, the skin was very disappointing. It has become 'lembek' (Indonesian word soft, chewy and tough).
The pre-cooked dishes are combination of local flavours such as beef rendang, babi pongteh, Bak Kut Teh, steam pork ribs, scallops dumpling and kueh paitee. The one that impressed me the most is the Beef Rendang. It basically melts in your mouth and rich in flavour. So far it is the best dish for the night. The BKT is not far behind, the peppery broth provide a good wake up call for the appetite.
For the review of the Zi Char dishes & desserts, click here.
The décor of the place is bright with a combination of modern with Peranakan flair. Lots of flower were used to decorate the table or divider between seats.
Service was very good. The service staff was friendly and attentive. Although we have a bit of mix up during the reservation, the restaurant gracefully corrected the mistake.
Overall, Flavours at Zhongsan Park provide a good spread for its ZiChar semi buffet. While it is good trying to impress customer with ZiChar dishes, but most of the dishes are ordinary and lacks a 'ohm' taste. With the exception for the beef rendang, baked cod fish from amuse bouche and durian pengat shots, the only other memorable thing for me are the friendliness of the service staff. There are lots of room for improvements, I do hope it can be done soon. Cheers!!
This restaurant opened in July 13 helmed by Chef Melvin n continues to serve delicious local food with enhanced flavours and presentation. Make sure you go soon, during the promotion period.
Food: Currently on promotion, order 3 items from appetiser, main and dessert lists and you get 50% off if you're above 50yr old. (quite easy to get this in Singapore now), our median age is 37.
Appetisers: we chose the satay salad, otah otah and the kueh pie tie, all were delicious but you can skip the otah otah which is rather common place. The satay salad is very good, a mix of ketupat, cucumber, pork satay in the satay gravey which is used as the salad dressing - interesting idea.
Mains: We ordered the beef cheeks, braised duck and cod fish in miso. The beef cheeks were well prepared, not overly soft in a Asian style sauce. So was the braised duck, I did not like the cod fish because it had a fishy smell - could it be the Patagonian tooth fish instead of Chile cod?
The desserts were outstanding: durian pengat (durian paste with cream), pandan tiramisu and the mango with sago, Order all if possible.
Value: Great value, averages about $30 per pax
Service: Not too crowded so were we treated well.
Plan to go there for dinner to use the OCBC card promo of 2nd diner 50% off !
Getting a table with them for the Christmas dinner was a pain as the staff was either a forgetful trainee or the manager wasn't around to e-mail me the relevant document as required as he was on leave the following day and no one followed up. Had to call up multiple times to secure my table. Prepaying for a table was a little awkward and their customer service didn't make it easier.
Their food on the day consisted of 5 segments.
The drinks area included various juices which probably came from bottles.
The cold cut area included prawn salad,cold cut ham, a few types of sushi,Sashimi and some seafood on ice. DIY salad was available too.
They were mostly forgettable other than the scallops which was quite sweet. Never got any lobster, maybe not much of it was ever on offer. The snow crab was middling, some pieces was sweet and some pieces tasted stale.
The meats area included some hot dishes such as cereal prawn , sliced ham, turkey and Otak.
The dishes were mostly mediocre other than the Otak which was flavourful with nice chunks of fish within. The ham and turkey were both tough to chew through.
The spaghetti counter was never manned, which was unfortunate.
There was a satay counter with a single type of average satay and a pot of seafood chowder which was heavy on either potatoes or starch.
The dessert counter had a variety of cakes and dessert. One of them came with durian puree and there was also a pot of honey dew sago. The pineapple dessert was nice and creamy while the rest were middling.
The teh tarik was nice and creamy but could have used a lighter hand when it comes to the milk and sugar used.
All in all, an average dinner buffet which didn't make up for the fuss i had to take to obtain the table.