Well, the restaurant was really big with 2 levels. We were at the upper floor which was smaller, I think there was about 20 tables in total.
As with all chinese wedding dinner, its a typical 8 course meal
I will go through each of these with pictures to follow in my link.
1. Appetizer : Four Season platter
This four season platter basically have a combination of hot and cold dishes. As the name implies, there is 4 varieties here. When I first saw the platter, there was a lobster shell on it. I was like, wow, lobster. Alas, it was a recycled lobster shell. Was a good deco though. So there was a cold jelly fish with mini octopus and mango salad. I liked this one. The jelly fish was cut in big chunks giving it a good crunchy taste. The octopus are those standard mini ones which have been marinated in the red sauce. Too bad they cut it in half and not whole pieces.
Then there is a baked prawn with cheese. This really tasted like a fusion dish and nothing chinese traditional about it. The combination of the prawns and the cheese was good.
Next is chicken stir fried with hand made fish ball. This one was rather plain, and not very exciting.
Last on the platter was fresh scallops wrap in fish paste. I felt that the amount of fish paste was abit overwhelming and voided the taste of the fresh scallops. But nonetheless, it was pretty good with the chef adding some kei chi on top.
Rating : 3.5/5
2. Sharks Fin soup was next. Well, I can't recall if the menu mentioned sharks fin or not but there wasn't any sharks fin for sure in the soup. It was mainly fish maw, chinese ham and crab meat. The good thing was that besides the usual vinegar, the restaurant took the trouble to serve a bowl of whisky together. This I like. So with some whisky mixed in, it gave the soup some needed oomph.
Rating : 3.5/5
3. Steamed white pomfret followed. Now this is a very nice fish if its fresh and big. The one we have on the night was of a pretty decent size. It wasn't super big but enough for the table. When the fished arrived, it looked abit firm. I was correct, the fish was overcooked. Oh well, can't be perfect. The fish was not superbly fresh as well as can be seen from the eyes and taste. The good thing was the chinese cilantro and light soy sauce blended in well with the fish.
Rating : 3/5
4. The next dish was interesting. The item which they put on the table was a glass of fresh spring onion stalks. I immediately wondered if this was to go with the suckling pig. I was right. The funny thing I don't get it is how do they expect people to eat such a big stalk of spring onion? The buns and suckling pig was much smaller in size, so even though it looked good, it was not practical or tasted nice as well. The suckling pig on the other hand was pretty good. I like the fact that they left some meat besides the skin as this gave it much more flavour. The buns though were not that great and tasted like those u get from the super market.
Rating : 3.5/5
5. Next up was prawn fried with soya sauce. Now finally the seafood was fresh. The prawns was succulent and juicy and you can easily peel the shell. For this kind of cooking, one must make sure to peel the shell with your teeth to be able to taste the slightly crisp soya sauce coating. If the prawns used were XL size, I would give this a 5.
Rating : 4/5
6. Lo Hon Chai, of mix vegetable. This is a disappointing dish. There was no gravy, and hardly any flavoring at all. Dry dry dry.
Rating : 2/5
7. Steamed rice with chinese wax sausage in lotus leaf. Yeah super long name. I'm not a fan of chinese wax sausage but I can tell you that the rice was poorly cooked because when I ate the rice, there was hardly any taste of the wax sausage. This means that it was probably not cooked well enough. Mostly this was fried earlier and then just wrapped in the lotus leaf and served. there was no hint of the lotus leaf as well.
Rating : 2.5/5
8. Dessert was last. It was a pancake and beancurd skin with gingko nut thong sui. I didn't try the pancake but my friends mentioned it was the best dish of the night. I did try the thong sui and BIG failure. How can the restaurant serve gingko nuts without removing the bitter stem in the middle? When I took a bite of the gingko nuts, any feeling of niceness about the thong sui disappeared immediately. Else it would have probably been better.
rating : 1.5/5
Overall, I had a hearty meal as my table only had 8 person. Jen Sen, no offence ya but I'm a food critic ma. I'm sure the restaurant should serve better when its not a wedding dinner as the chef could probably pay more attention to the food. Cheers and leave some comments too
More photos : http://www.apples-studio.com/gallery/ww50.6_09_dinner/index.html
Wikimapia link : http://wikimapia.org/#lat=4.58451&lon=101.0909128&z=18&l=0&m=b&show=/14750539/Sun-Li-How-Fook-Restaurant
