RESTAU­RANTS

Wine & Dine - - CONTENTS -

New open­ings and menus to sink your teeth into: Blue Lo­tus Chi­nese Grill House, Mad About Su­cre and more

Un­der the lead­er­ship of restau­ra­teur Ricky Ng, the suc­cess of Blue Lo­tus Chi­nese Eating House at Quay­side Isle has spawned other mod­ern Chi­nese con­cepts in quick suc­ces­sion.

There was Blue Lo­tus Chi­nese Noo­dle Bar at Sci­ence Park opened a few months ago, and now Blue Lo­tus Chi­nese Grill House at Tan­jong Pa­gar Cen­tre. In this loud, psy­che­delic restau­rant, chefs Pam Weng Chien and Daniel Grob­nik put up plates that marry tra­di­tional Chi­nese flavours with Western culi­nary tech­niques, in­clud­ing the use of a Josper oven.

Dur­ing lunch, only three-course set menus (from $18) are served with an eye to sat­isfy PMETs on the go. A must-try is the chilli pomelo la mian soup with crab­meat, where the soup is pi­quant with gin­ger flower, as­sam chilli and a se­cret blend of herbs, made into a con­sommé.

On their din­ner a la carte menu, a win­ner is the hick­ory smoked honey-glazed kurobuta pork belly ($16). The meat is first cooked sous vide, smoked over bin­chotan or white char­coal, then fin­ished off in the Josper oven, giv­ing it a truly rich, suc­cu­lent, smoul­der­ing flavour. An­other de­light is the fried pork trot­ters with gin­ger and vine­gar sauce ($12) that is cooked sous vide, then deep fried and served with a re­duc­tion of black vine­gar and gin­ger. It has a tex­ture of tofu on the inside, but a light, crispy, toasty ex­te­rior.

For mains, we’d go for the pan-seared bar­ra­mundi with fer­mented tofu bar­ley risotto ($28). The fish is lightly sea­soned then grilled in the Josper oven, while the risotto is flavoured with fer­mented tofu and cooked al dente. To­gether, they make an ele­gant, mor­eish com­bi­na­tion. If you’re a durian lover, don’t miss their durian crème brûlée ($14) at dessert, made us­ing D24 durian flesh and topped with fresh fruits. —CC

#01-13 Tan­jong Pa­gar Cen­tre,

5 Wal­lich Street. Tel: 6910 0880; bluelo­tus.com.sg/chi­nese-grill-house/

WORDS CHEONG SHU JUAN, CHAR­LENE CHOW, FOO JIA-EN & SIM EE WAUN & JOYCELINE TULLY

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