Destination: Hotel Miramar, 401 Havelock Road, Level 3
Comments: Very big Cantonese restaurant, normally used for banquets, weddings or events. Their quality of service is good, and now, Dishes time.
King Oyster Mushroom with Preserved Bean Paste accompanied
with Roasted Duck and Deep-fried Bean Skin Roll. The King Oyster Mushroom is
deep fried in flour, giving it a greasy and crispy texture. Slightly tasteless
as it does not have any taste besides the oil and the flavor from the main
ingredient. The roasted duck is well prepared, the flavor of the duck is trapped in the meat, and the skin is crispy.
There is a fruity flavor sauce that has a hint of sourness that goes with it,
and it’s able to cover the oiliness of the duck. The Deep-fried Bean Skin Roll
is probably the best starter of all. It has bean skin and seaweed as the outer
layer and fresh prawn with other ingredients as the filling. This dish is deep
fried, very crispy and the fillings is piping hot. The fresh prawns used has
its flavor spread throughout the fillings and the springy texture makes it more
appetizing. There are beansprout used as garnish.
Double-boiled Soup with Yoshikiri Shark’s Fin, Fish Maw, Sea
Whelk and Dried Scallop. This is a clear shark’s fin soup, different from the
usual thick shark’s fin soup. Instead of being slightly less deep in taste and
flavor, this thin clear soup have a deeper and better taste than the
usual thick shark’s fin soup. The flavor of the soup reflects the amount of the
time and the quality of the ingredients used to boil the soup. There’s a few
other ingredients used in boiling the soup like red dates and other herbs. The
ingredients used can also be consumed. Even though it’s boiled in the soup, it
has yet to lose its own distinct flavors. Delish.
Pan-fried Kurobuta Pork Cube with Truffle Sauce. This pork
meat is slightly charred, and the amount of truffle sauce used is not stingy.
The flavor of the truffle sauce spread through the whole dish, which makes it
hard to taste the flavor of the main ingredient, the black pork. The meat is
slightly dry, but at the side there is a layer of fats that provides the extra
moisture for the meat and a great flavor as the fats of a meat always contain a
very savory flavor. Broccoli is used as garnish.
Baked Fillet of Sea Perch with Yuzu Sauce. Very well deep
fried fish, very crispy even after being drenched in sauce. A very refreshing
dish due to the Yuzu sauce used. One slice of lemon is topped on the fish, then
the sauce is drizzled on top. This slightly sour and sweet taste has balanced
out the oiliness of the dish. The meat is very fresh and juicy. Very appetizing
main dish.
Stewed “Charcoal” Noodle with Conpoy, Crystal Prawn, Chive
and Choy Sum. This noodle is black in color, as mentioned by the name, Charcoal
noodles. They don’t specifically have a distinct flavor, but if one taste it
carefully, there is a slight difference compared to normal ‘white’ noodles. Charcoal Taste? The sauce is a very thick broth that contain dried scallops as
one of the ingredients, very fragrant. The prawns are very springy and is very
fresh. Served with vegetables at the side. Great as a dish to end the night.
Sweet Temptation is a name for their desserts of the day.
Today’s desserts is mango, sago, pomelo and mango sauce. The pomelo has
balanced the sweetness of the dish as pomelo is slightly bitter and sour. Sago
and the mango provides the dessert with another texture and the overall sweetness
in the dish is great.
Overall, this set menu is decent but for different reasons,
this set menu is lacked of something. It’s unable to provide me with the
satisfaction and left me hanging halfway. The feeling of being satisfied yet
not satisfied. Nevertheless, the ingredients used and the way they prepared are
great.
Price of the menu is $78++, and other menus might cost
higher. There are also ala-carte dishes that can be ordered.
