Monday, December 25, 2006

Peach Garden, Novena Garden

I've been wondering about this place for a while now since I do pass by the vicinity on occasions and it being the only restaurant behind closed doors. Turns out that from what I've been told I've been here once for a Chinese New Year dinner some years back. I have totally no recollection of that event, so I decided to come (back) today for a dinner with my family after a recommendation from a good friend that told me it was worth checking out. Peach Garden is a cosy Cantonese restaurant that operates with two outlets, the other being Thomson Plaza.

To kick the dinner off, a couple of starters that was both interesting and tasty.

crispy eggplant with pork floss

This dish is essentially deep fried eggplants topped with a generous amount of pork floss and garlic bits. I've never had something like this before, it was however got the unanimous thumbs up for being good.

roasted pork

This is roasted pork minus the fat and sliced into cubes instead of strips. Underneath the crispy topside, is just tender lean meat. The dish is served with a rather powerful mustard that packs quite a bit of kick. I suspect the purpose of the mustard is to musk the noticeably strong flavor of pork which is present. The taste of pork in this particular dish much stronger than usual. I am told it is because that young pigs are used for them. Accompanying on the side are fragrant toasted peanuts which is a small, but nice addition.

The other dishes for the dinner were the signature roast duck, wasabi prawns, kung pao fish noodles with venison, fried cereal crusted fillet of sea perch, poached seasonal vegetables with garlic, century & salted egg in superior stock and the braised leg of lamb.

roast duck

The original intention was to get the roast goose, but the bummer as we were told by the server was that the import of goose from Hong Kong has been banned currently because of bird flu, so duck was the closest we coud get. The roast duck comes with a dish of sourish citrus sticky sauce which I didn't really think much of. On the whole, it's pretty decent as roast ducks go, but nothing exceptional.

wasabi prawns

The wasabi prawns it seems are a favorite in this restaurant. From a causal observation, it was present in almost every other table. They're lightly battered fried prawns that are coated in a mix of wasabi and mayonnaise and sprinkled with prawn(?) roe. It tastes just like how it looks like and apart from being visually appealing, it wasn't too special.

fried cereal crusted fillet of sea perch

I found this fillet of sea perch to be one of the better dishes The above is a single portion for one at $12. These personally portioned fishes remind me how much it cost for cod at Szechuan Court. Despite that, it was really enjoyable with the mildly sweetish cereal crust paired with bits of chilli and curry leaves. Definitely recommended and note that this item is not in the menu.

poached seasonal vegetables with garlic, century & salted egg in superior stock

Not much to say about these egged and poach vegetables except that I enjoy them and generally would normally order them if they are available in the menu. It's probably because of the eggs and the really rich tasting soup.

kung pao fish noodle with venison

I'm not sure why these are named fish noodles. I was thinking that there might be slices of fishes in the noodles along with the venison, but no, there is only venison. I noted that some of the noodles have burnt marks on them so I think they must have gone through some intensive stir fry. Still, the texture was what I found to be quite good (not being too soft) and enjoyable. The gripe with it is that the plate is filled up with what I consider to be inedibles. Namely chunks of onions and dried chilli. What you get to eat is essentially half the size of what you see on the plate.

braised leg of lamb

This tender braised leg of lamb was also something that did not come from the menu. The really compelling thing about the lamb is the simplicity of the taste. There wasn't any complex flavors involved, just simple light oyster sauce and the natural flavor of braised lamb as it is. Goes wonderfully with the fresh vegetables on the side. Another recommended try.


I forgot what this dessert is called, but it is pretty good. In the husk of a young coconut, chilled bubor hitam with a scoop of vanilla ice cream. The dessert is eaten with the thin layer of coconut flesh that is still in the husk and easily carved out with a spoon. This seriously taste much better than it looks.

4 comments:

Anonymous said...

i think its called fish noodles because one of the ingredients of the noodles is fish meat. yup ^^

Junie said...

how much was the dinner?

LiquidShaDow said...

Hmmm...there wasn't anything fishy about the taste of the noodles, but then again, the kung pao gravy was the dominant flavor so that could be why I didn't note any differences.

@Junie
About $262 for 6. I didn't put up the photos of all the portions, e.g. the fish you see is single portions and we ordered 6 of them and there were a couple of other almond and mango desserts which I didn't get shots of. I'll fill you in on the details the next time we chat.

Junie said...

oki! hey! i didnt see u online!