Goldleaf Taiwan Restaurant (New Taiwan Restaurant) has a rich history in the food industry and they are in the midst of a renewing their menu and approach to cater to a wider palate.
We were hosted by Karen and you can feel the enthusiasm permeates through the staff. Karen was telling us that they are in the midst of engaging on the social media platform and is also in the midst of experimenting with wine pairing for their food. (more in the post.)Fresh cockles with special sauce
For someone who doesn't really eat cockles, this dish was surprisingly addictive! Dipped in the home-made special sauce, it is an explosion of flavours in the mouth. The cockles tasted absolutely fresh and you don't even have to shell them yourself! (8/10)Chye Poh Omelette
This has to be the fluffiest chai por omelette that we ever tasted. Incredibly light and (surprisingly) not oily, it is balanced in egginess and the salt level. We love it so much that we can eat one plate of this on our own! (10/10)Er-Chye (Taiwan Lettuce)
Light and really, tasted like normal lettuce at first. But the surprise comes later. There is this sweet tender after taste that we just couldn't put a finger to. Well, we need the greens, might as well make it a special one! (7/10)
And of course, they serve sweet potato porridge.
They serve this home-made beancurd bowl with several options of meat. Never mind the meat, the homemade beancurd was outstanding. Soft and very tasty on the inside and the chefs did an excellent job with the crisp. Absolutely delightful. (8/10)Three Cup Chicken
Or better known as san-bei ji. This is a classic Taiwanese dish. Although the chicken was cooked perfect, tender and full of flavours, the basil was slightly too overpowering for us. It will be interesting to taste the tofu version of this dish. (6/10)Prawns (Mongolian and Salted Egg)
The servings were generous but we were not wow-ed by the taste. The Mongolian version tasted very much like black pepper and the salted egg version did not have the heart stopping taste that you would have got from other oriental restaurant. The plump and fresh prawns did save the dish though. (6/10)Braised Pork Belly
If you were on a calorie count, this will be your cheat dish. Absolutely gorgeously braised and this is the one dish that really melts in your mouth. Do not recall having this standard since my trip to Yunnan 15 years back. This is the real deal. It would had been perfect if the salt level was brought down by a notch or two. (9.5/10)Cod Fish with Special Sauce
It is true that you can't do much wrong with cod fish. But to do it like what Goldleaf has done, it is not easy either. This fish was pan-fried to perfection with the outside nice and crispy and the inside still moist and the natural fish fat intact. A delight with the special sauce! (8.5/10)
For full reviews (HGW capped at 3000 characters)
For photos please visit: http://www.foodprints-sg.com/2013/09/goldleaf-taiwan-restaurant.html