Not too long ago, Summer Palace over at Regent Hotel invited one of their chef Patrick Chan from the 2 Michelin stars Cantonese restaurant Zi Yat Heen from Four Seasons Hotel Macau along the famous Cotai Stip.
I thought it will be interesting to try out how different their way of cooking and presenting Cantonese food is as compared to the other Chinese cities.
It was almost 90% packed when we arrived at Summer Palace, thanks to the ads and write ups on the local newspapers and magazines. We ordered the Set 1 menu (S$68 per person, minimum 2 people).
Served first was the Appetizer Combination (Crispy Scallops with fresh apples, marinated turnips, and jelly fish) The appetizers were good, and the ingredients used were fresh.
From the ala carte special menu, we ordered the Chef's special Crispy Crab Claw with Shrimp Mousse (S$16 per piece). The crab claw is really big and meaty, otherwise this is really quite an ordinary dish.
Back to the set menu, the Braised Crab meat and Vegetable Sprout Soup tasted okay, but nothing to shout about.
One of the best dish for the night is the Sauteed Prawns with Fragrant Tea Leaves. The prawns is really crunchy, and there is a very mild tea leaves scent to the prawns.
The Poached Vegetables in Fish Broth and Mud Crap Balls isn't really a dish I enjoyed much. No doubt much effort has been put into making the mud crap balls, but it tasted really similar to our local fish cakes. Would be better if they used real fish meat to cook the dish.
Also quite ordinary is the Inaniwa Noodles mixed with Shredded Eggplant and Capsicum.
Fortunately, the dessert was quite good. We especially enjoyed the Osmanthus Jelly which had a flowery fragrance.
Chilled Mango Puree with Sago was also included in the set menu.
1 Cuscaden Road,