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19 Jan 2015 • 212 reviews • 30 followers
Kudos to the kind folks at HGW & Cathay for inviting me to the table
This restaurant has heritage as old, if not older than our nation. Quite appropriate for the SG50 mood that’s ongoing presently. Originally established (in the 1940s) to reach out to the colonial clientele back in the day, over time, transformed to feature Cantonese & Shanghainese cuisines. Perched nicely on the second level at the Cineplex, it’s not difficult to locate.
Don’t be mistaken, this is not a CNY review, but more so; a feature that covers some of their regular items on their menu, on any given day.
All in all, 16 dishes (excluding desserts), so I will spare you the long thesis and cover some I felt shouldn’t be missed. For full review & more pics Marinated Sea Whelk
– this is something familiar yet unfamiliar. The sweet, sour & mild spicy blend is drizzled over the scalded sea whelk, served chilled. One can’t help but to recollect the familiarity to the Thai chicken feet salad. Except, with the whelk, the crunch factor is less laborious for the jaw.Crispy Eggplant with Pork Floss
– this is not something you’d find readily available in most other Chinese restaurants, but I’ll say this is somewhat addictive, to the likes of the familiar phrase “once you start, you can’t stop”Drunken Chicken Roll
– the name in itself suggests that the elements within isn’t intended for the under 18. However, one would find it pretty heartwarming when it the chilly climate rings. The taste of the alcohol isn’t overbearing, and has a light tinge of herbal fragrance, given the presence of dried wolfberries rolled within.Deep Fried Soon Hock
- This I find is pretty neat. The fish is deep fried whole in an arch like posture, fried to the crisp even the fins are like crunchy crackers. The fish is dissected into almost equal portion, roll the portions in the sauce for taste.Black Pepper Cray Fish
– do not fret having to slap on surgical gloves for sweat pumping procedure to consume. The cray fish is already halved down the middle, so all it takes is to lightly probe the flesh off its crust. The lightly salted flavor and bounce to the bite makes for a pleasant dish to savor.Cathay Roasted Crispy Chicken
– there’s little wonder why they’d call it a signature. Unlike most roasted chicken, the meat is tender, moist & juicy. I’d speculate that they first prepare it like a confeit, prior to roasting the skin to a crisp. Crispy Chinese Pancakes
– the crust is light, thin & crispy, with light mushy sweet lotus paste. We sat deliberating & ruminating over the filling, for there was a nice fruity essence to it. But none could exactly deduce what element it was. Applying the theory of elimination, we drew 2 possibilities, either; apricot and/or pineapple. Perhaps you might want to give it a try and shed some light on the matter.For full review & more pics