Re­garded as one of the top Can­tonese restau­rants in Sin­ga­pore, the 120-seater restau­rant is also one of the pret­ti­est with its sooth­ing blue and jade hued decor, spe­cially com­mis­sioned wall­pa­per and el­e­gant lantern light­ing.

With the over­all con­cept in­spired by the Chi­nese say­ing “a feast of eight pre­cious trea­sures”, Chi­nese ex­ec­u­tive chef Leong Chee Yeng’s Can­tonese-style menu fea­tures more than just a few culi­nary trea­sures. The jewel has to be the roasted Pek­ing duck, which is suc­cu­lent and aro­matic. The best way to en­joy it is to tuck the duck meat into a soft pan­cake along with shreds of can­died or­ange peel, a dol­lop of hoisin sauce and crisp cu­cum­ber. Sim­i­larly the crispy roasted pork belly is ex­cel­lent; the com­bi­na­tion of the crust and evenly mar­bled meat makes for quite a mouth­ful. The sim­mered egg noo­dles with Bos­ton lob­ster and XO chilli sauce is an­other must or­der. Served with half a lob­ster in a rich, mouth­wa­ter­ing XO sauce spiked with a hint of gin­ger, it is an in­dul­gent bowl that makes the meal.

Fin­ish­ing off is an as­sort­ment of cre­ative Chi­nese desserts like the al­mond ice which is sim­i­lar to a cheng teng but served with al­mond jelly. Or choose the cream of mango, a mod­ern in­ter­pre­ta­tion of an old stan­dard with co­conut ice cream and green lime jelly. The Fuller­ton Ho­tel, Lobby Level, 1 Fuller­ton Square. Tel: 6877 8911

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.