Anyway, I had a CNY business lunch at Peach Garden Novena today. CNY lunch is an absolute chore. For one, you got to do the usual PR talk. Then there is that "waste food" tradition of tossing yu-sheng all over the table. And besides, the rushed and mass-produced set menus are always sub-standard compared to the normal days. But I digress... I shall highlight a couple of dishes I had:
Wasabi prawns and Roast meat
Two of Peach Garden's popular dishes. As the apertiser, the wasabi cream on the prawn and the mustard to accompany the roast meat serve a similar purpose of waking up the taste buds and the stomach.
As with all other prawn dishes in Chinese restaurants, the prawns are "treated" with baking soda to make them cruchy. However, the process also kills off whatever taste of prawn left. In this instance, the cream was a little too heavy for my liking and makes the whole morsel a little too "jia-lat". ie., you are not likely to go for a second helping.
The roast meat is nice although I felt that the skin is not as crisp as it should (victim of the CNY mass production no doubt). I will recommend this during normal seasons though...
Venison Steak with mushroom sauce
This is without doubt a western dish although the marinade used on the venison is oriental. (I'm pretty sure oyster sauce is used instead of HP sauce). The meat is tenderised well. Venison (or deer meat) is similar to other "game" meat in that they are rather strong in flavour.
In western cuisine, red wine is often used to both add flavour, tenderise the meat as well as to mask the game taste. Here, the chef probably opted for oyster sauce and the mushroom sauce to do the trick but sadly, it makes the meat too saltish. Perhaps more ginger in the marinade would be a better option. Afterall venison with ginger and spring onions at some "zi char" stalls are quite tasty.
Ok. Will save the next couple of dishes for the next post. Do let me know your comments!
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