FUNG DING HUNG
#02-01 Rendezvous Gallery, tel: 6333-9846. Open daily, 11.30am-3pm, 5.30-10pm A revamp of a restaurant that used to be Hao Yun Lai, the menu is a mix of familiar Chinese and fusion dishes with nutritious ingredients.
THE MENU Chef Chai’s attention to detail is impressive. Instead of peanuts, our appetiser was pickled pumpkin slices with passionfruit marinade. He’s very good with dips and sauces, making even ordinary dishes stand out, such as deep-fried marbled goby with a spicy peppermint sauce. • If you only have time for a quick lunch, any of the double-boiled soups from the list of 13 is a good choice, from Pigeon with Eight Kinds of Herbs Soup ($16) to the luxe Ribs Soup with Fish Maw and Cordyceps Flowers ($16). • The Charcoal Beancurd Braised with Bamboo Fungus and Pine Mushrooms ($14.80) is another winner, for its silky, melt-in-the-mouth texture. • On the fusion front, the Chilled Lamb Jelly with Black Bean ($12.80) is one of the most interesting. The savoury jelly is made from chicken stock, bitesized lamb pieces and black beans, and paired with a spicy dip with lots of chopped coriander and spring onions.
Charcoal Beancurd Braised with Bamboo Fungus and Pine Mushrooms
Chilled Lamb Jelly with Black Bean