Thursday, September 17, 2015

East Bistro, Jalan Tampang

We would never have figured out that this place (10 Jalan Tampang, tel : +65 6752 4844) sold dim sum from the name of the restaurant if not for having read about them online. Apparently, the chef used to be in charge of Lei Gardens here and had also come from the Michelin starred Lei Gardens in Hong Kong.

We had fried rice. With generous bits of chicken and salted fish. There was only one thing that I didn't like about that. It was a little too greasy. It is apparent that having had the glow of a Michelin star once doesn't quite mean that one can beat mass produced fried rice. Or even Paradise Dynasty for that matter.

Their har gao was pretty decent, but not particularly outstanding. I guess many of us are all pampered by more refined skin for these dumplings.

These were deep fried fish skin with salted egg yolk. Those salted egg yolk were so poorly distributed that I had thought that there wasn't any of them initially. We've definitely had better.

That was East Bistro's equivalent of chicken marinated in shao xing. These weren't chilled like the commonly found variety. We preferred those commonly found variety.

Spinach with three eggs even though the menu said two. This was good. The broth was light and clean tasting and the spinach was suitably tender.

Crispy chicken crusted with sesame seeds. Pretty tasty too. The meat was rather tender and the crisp skin was aromatized further by the sesame seeds.

Their phoenix claws were quite forgettable. While the feet were slurp off the bone tender, the sauce didn't taste very good. At least for me it didn't.

These were their "mushroom" char siew bao. There were no mushrooms in them, they were named so for their appearances.

The fillings didn't tasted like what I had expected from the colour. It had a flavour that I was used to getting with the darker sauce. But as char siew bao went, this was quite nice.

Siew mai were chunky, flavourful and competent. I'd order these again.

Century egg porridge was pretty good too. But for a chef from Hong Kong, I would have expected porridge like those in Hong Kong, but these weren't it. The texture of the gruel was quite local. I'm not complaining though.

Osmanthus jelly for dessert. These had some plum flavour in them.

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