I remember that this location used to be a Luk Yu Teahouse - not to be confused with Luk Yu Teahouse at Stanley Street in Hong Kong. It's become China Classic (#01-41/42 Chinatown Point, 133 New Bridge Road, tel : +65 6262 1717), another similar looking Chinese restaurant that also like its predecessor did what appeared to be Cantonese food and dim sum.
We ordered a serving of their roasted duck and char siew. Duck was passable. It had pretty flavourful sauce that was redolent of rendered fat and spices that they had used. But it wasn't good enough as a roast that would get me looking forward to coming back though. The char siew was layered with fat and was served with a sweet sauce/glaze which I liked.
The menu described their har gow to have the black moss - or also commonly known as fa cai (髮菜). Quite obvious that there wasn't much of those in the shrimp dumpling. I had been expecting a lot more since the quantities they used imparted nothing at all.
Siew mai was quite tasty. These came with a piece of abalone on top.
Quite surprised that their XO carrot cake wasn't overly greasy. In fact, it was quite dry. Which was a good thing because it didn't feel oily.
Char siew bao was competent. The fillings were sweet and moist. Maybe it's a similar sauce from their char siew.
There were oyster stuffed fried spring rolls. They looked unremarkable. But we could taste the bits of oysters in them. The skins of these rolls were crispy and unexpectedly tasty.
Finished up with spinach fried rice with egg white and scallops. Again, pretty competent fried rice. Needed a bit more salt or fish sauce or soy sauce that would make it more savoury. We got by using pickled green chilli with soy sauce.
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