Having tried the food at an invited tasting and at a revisit, I have to say that I'm really liking the Peranakan fare here. The hubby, who's half-Baba as well, gave this restaurant his stamp of approval. The price points here are, admittedly, a little steep, BUT, considering the premium ingredients that go into the dishes (the more luxurious cut of beef cheek is used here in the rendang), a meal here is reasonably value-for-money.
Service was, at both the invited tasting and revisit, sincere, attentive and genuine.
1) Kueh Pie Tie
($14.90): what sets this apart was that the bang kwang (turnip) was braised with pork belly. This was really quite awesome and finished in seconds at the revisit.
2) Pork & Cucumber Salad
($14.90): pork belly strips are tossed with fried and raw shallots and cucumber strips. At the tasting, chinchalok and half a lime were served on the side, so we could moderate how much of each we added to the salad. I actually thought the salad was good enough on its own without the need for the salty pungency of chinchalok. That said, a fork-dipped bit of sambal was brilliant in grounding the refreshingly clear salad with a fragrant spiciness. At the revisit, the chinchalok was tossed in together with the salad. Even though I'm not a fan of chinchalok, the flavours melded pretty well. That said, I still prefer the non-chinchalok dressed version.
3) Nonya Itik Tim
($20.90): at the tasting, the chef just dumped chunks of roasted duck into a soup with sour plum, pickled mustard green and tomatoes, resulting in a weak but overtly salty soup base lacking in depth of flavour. At the revisit, I was glad the chef took on board our feedback at the tasting, and properly simmered the duck into the soup. I could taste the duck essence this time, but there was still room for improvement. The duck bones could be simmered for another hour or so.
4) Beef Rendang
($24.90): beef cheek is used here, so the meat is plastic-fork-tender. No chewing required! Loved this at both the tasting and revisit, a must-try here.
5) Chilli King Prawns 'Singapore Style'
($22.90): This is the prawn version of our locally beloved chilli crab. 2 HUGE prawns, in a chilli crab-styled gravy that's good to the last drop. Anor must-try.
6) Stir-fried Slipper Lobster
($26.90): both times, the crayfish was perfectly cooked in a lightly spiced black bean paste with bell peppers and sweet onions. Also a must-try.
The cocktails are pretty good as well. The resident mixologist fuses the east with the west quite commendably. Try the one with curry leaves, it's like drinking muruku. Or the one with cucumber and mint, it'll help douse the flames in your tummy.
See the full review at http://thehungrybunnie.blogspot.com
Management response from Flavours At Zhongshan Park, published 31 Jul 2013
Dear The Hungry Bunny,
Thank you for your review on Flavours @ Zhongshan Park. We are glad that you enjoyed our specialties, such as our hearty beef cheek rendang and look forward to serve you again soon.
Restaurant Manager (Flavours at Zhongshan Park)