17 Jun 2015
My colleagues and I were in the East, around Parkway Parade area and were looking for a place for lunch. We ended up at this Chinese restaurant located at Grand Mercure Roxy Hotel. The restaurant has a new menu and a new head chef.
The restaurant sports a nice modern décor and the staff here are aways around to ensure the teacups are filled and attend to your needs.
Here are the highlights of our meal:
House Special Soup: $12 per person. The soup option changes daily. Today’s soup was the double-boiled pork rib and lotus root. Truth be told, I have been having a craving for lotus root soup for the past 2 weeks, so I was so happy to know that they are serving this today. It was chockfull of ingredients, including lotus root, peanut, dried cuttlefish and lean pork. I finished everything in the bowl. Even the lean pork was tender and I dipped it in the cut chilli and soy sauce and ate it all up.
We had some Dim Sum for lunch -- Crystal Prawn Dumpling: $5.20. For 4 pieces. This is made inhouse daily. The skin is not overly thick and the prawn filling is fresh and good. It tastes good.
- Pan-fried Carrot Cake in XO Sauce: $14. The photo in the menu looked interesting, so I had to order it. Usually, XO fried carrot cake is fried loosely, but this was done in an omelette style. The carrot cake pieces are smaller and there was XO sauce which was mildly spicy and bean sprouts fried in the egg omelette. Its good. One portion is good to share amongst at least 4 people.
- Seafood Porridge: $5. I can taste the stock that the porridge was cooked in. The porridge had prawns and scallops in it. Porridge was smooth, similar to the ones you find at Cantonese restaurants. Not bad.
- Sakura chicken in Chef’s Special sauce: $20. Served in a claypot. I liked the way its served, in a claypot with a wooden base. The chicken is tender and flavourful. Its tasty!
- Braised Home-made Beancurd with Minced Pork and Mushroom: $16. The bean curd is formed in a rectangular shape mould and deep fried. Its soft and smooth. The tofu is topped with a gravy with minced pork and diced mushrooms. Yummy.
- Vermicelli wrapped in Opeh Leaf: $20. Great presentation. The vermicelli (bee hoon) is stewed in a broth that’s made from chicken bones slow-cooked for 6 hours and the yellow brith is from the addition of carrots. There’s prawns and shimeji mushrooms in it too. After cooking, the chef wraps it up in ‘or peh’ leaf and bakes it for a short while, so thenodles take on the added flavour and aroma from ‘or peh’ leaf. This is easily for 6 pax. Good value. Highly recommended!
- Custard Lava Bun: $4.80. For 3 pieces. What’s unique is that the buns are black, as they use carbon in the dough. Break open the bun, and the molten custard oozes out. Recommended to eat immediately when they serve it. Must-try!
- Red Bean Dessert with Glutionous Rice Ball: The red bean paste is tasty and glutinous rice ball had peanut filling. Try it!
The food quality is good and we enjoyed our meal.