Tatler Dining Singapore

CHERRY GARDEN

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Cherry Garden scores full marks for creating the sense of dwelling in a traditiona­l Chinese courtyard within the confines of the indoor space. While the setting brings one back to the idyllic Qing era, the chef’s interpreta­tion of Cantonese cuisine is contempora­ry and current. A case in point is the crowd-favourite steamed red garoupa with pickled chilli. The accompanyi­ng sauce features a multi-layered umami-spicy kick that complement­s the fresh and tender flesh of the fish. The double-boiled clear soup with sliced abalone, snow fungus and Yunnan mountain-sourced matsutake is a labour of love made evident in the luscious, flavour-laden broth. Perfect for carb-lovers, the five-grain fried rice with Cantonese pork sausage and vegetables comes with multitextu­red rice grains—from chewy wild black rice to crunchy rice crisp—and is a definite indulgence. Desserts are an unusual speciality for a Chinese restaurant, but you’d do well to order the cherries in nu er hong and aged kuei hua chen wine cocktail jelly.

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