For those who have been to Grand Mandarina, you will definitely know that they are one of the Chinese restaurants in Singapore which have been constantly coming out with different ways to present their ingredients, something different so that customers can enjoy a new dining experience.
The key focus still lies with infusing of local contemporary innovation into rich Chinese flavours where their chef breathes new life into traditional cuisine.
This place is also rather cozy due to the building structure. At 2nd level you can get a private dining room as well. For those who love to sing, you may convert the place to be like a KTV kind of ambience where anyone gathers in front of their TV. Previously I came across old school mates gathered for the very first time since 30-40years ago. The atmosphere feel totally transformed when they played oldies music while showing all of their old photos. What a happy occasion yet full of emotion!
Pleasure to invite SiHan of Fundamentally Flawed & her other half in this session!
If you yet to experience, take a look at the dishes they have come out this time.
Before that presenting to you one of their signature items, the Honey Glazed BBQ Pork Loin (Char Siew –叉燒)!! Known of its thick crust surrounding the succulent char siew, we love the charred caramelised fragrant, sweetness of the honey that balances with the salty intense flavour.
Duo combination of Foie Gras with Slice Peking Duck & Scallop with Salted Egg Yolk
I had tasted both the Peking duck sauce and the Foie Gras separately. The sauce was neither too sweet nor salty while most interesting flavour actually lies within the Foie Gras. The aroma that goes in my mouth I could relate it with chicken dishes. According to Executive Chef Eric Yeo, he has soaked the Foie Gras in the rose water (乳水) that was why it gives out a hint of Asian Chinese fragrant. Deveined Foie Gras were then steamed in a cylinder shape and chilled. The way it was presented does look like a Torchon. It is absolute goodness when every item blends so well without overpowering each other and does not leave one a heavy after taste.
Salted Egg Yolk Scallop on the other hand ends with a clean savoury taste. I love having the sweetness of the scallop with the creamy ‘sandy’ yolk sauce! Not forgetting the edamame (sweet beans) with light crunchy soft texture too.
Double-boiled Shark’s Cartilage with Fish Maw, Conpoy and Mushroom
Ok not in supportive of endangering sharks but well, the topic can be debatable at times especially for its fins. In this case, the creamy cartilage soup taste good even when it turns cold but of course having it warm is the best. One interesting item here is the mushroom which has a very thick soft texture that is not the same as the usual big mushrooms I had. Chef mentioned it is actually a type of bamboo pith.
Stir-fried Chinese Yam with Wild Mushroom
Chinese Yam?? Hmm initially I thought it is our yam (芋头)… But this is actually our traditional Chinese Herbal Wild Yam (淮山) which we usually see it in our herbal soup! Yes indeed an interesting dish. This is created to introduce herbal ingredients to the younger generation. This fresh wild yam can be used to stir fry. It has a rather crisp bite texture and not powdery when not overcooked. You must try it out even if you dislike herbal stuffs as these are prepared in a delicious way yet healthy. And the mushrooms have a ‘wok hei’ flavour that makes them really fragrant and extra tasty. Chef too emphasised on the moderation of using oil and salt in his cooking for healthy eating.
Deep-fried Cod Fish with Black Truffle Sauce
I almost wondered if we were presented the wrong dish. Deep fried item in a Dim Sum bamboo basket is rather interesting! Here we have the cod fish that was deep fried to real crispy yet not oily within the meat itself and still retaining cod’s flakiness. This truffle sauce is not as powerful as the one which was used for the roasted duck’s as this comprise mainly the Perigord Truffle which comes in quite a thick slice. You probably think that this dish must be extremely expensive. Actually, it is not as terrible as you think because the Perigord Truffle species is different even thought it look exactly the same out the outside. This is definitely one of the ways to really enjoy real truffle at an affordable rate.
Chilled Vermicelli with Abalone in Hot and Sour Sauce
By the time you reached the 2nd last dish of the usual Chinese course of dinner, you will be very full to even enjoy noodles or even rice. However upon having one mouth of this vermicelli, you will actually want more of it or might even be able to eat more food. The hot and sour sauce is actually an altered blend of Sichuan wanton in hot oil (紅油抄手) sauce. It is not very spicy but lightly sweet and sourish that cleanses your mouth and balances your appetite after a ‘heavy’ meal. This is served as a cold dish, rather pleasant and delightful with the marinated abalone.
Chilled Hasma with Chinese Pear
Cheers to the final item of the night. Needless to say, for a light sweet dessert with crunchy tiny bits of the Chinese pears ends your evening in perfect way.
Their Chinese menu is out for you to book your reunion dinner! Check it out via http://www.grandmandarina.com.sg/menu/chinese-new-year-menu/.
325 New Bridge Road #01/02-00 Singapore 088760
Tel: 6222 3355
Daily: 11 30am – 2 30pm; 6 30pm – 10pm