Wednesday, December 23, 2009

Gobble gobble

We don't celebrate Thanksgiving here in Singapore so I had to wait till the Christmas period before making a turkey. Here it is right out of the oven.

Sunday, December 13, 2009

Photos from Golden Peony

I had brought my camera to Golden Peony the last time but realised - just as I pulled it out of its bag - that I had forgotten to charge the battery. The only way to remedy that? Go back.

The amuse-bouche. Wonderful colour, and a perfect way to start the meal.


These were absolutely excellent - deep fried spring rolls with a wild mushroom and winter vegetable filling. The skin for the spring rolls was thicker than you normally get them, and was fried to perfection - in that the exterior was crisped while the interior retained wonderful texture.


Wontons with a ginger puree topping.


The roasted meats platter - comprising siu yoke, char siew, soy sauce chicken and smoked duck with mango.


House-made noodles in superior stock, with conpoy and sea perch.


Stir-fried noodles in sort of a black bean sauce, if I remember correctly, with tiger prawn.



For some reason this trip back did not hit the heights of my previous visit, but everything was still very, very good. We splurged on tea as well, and got a very fragrant 黄金桂花茶. Good tea is very important in Chinese fine dining, I feel.
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