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/