September 24, 2010
This bright, spacious outlet is best known for its bountiful buffet spread, but its a la carte offerings shouldn't be overlooked.
Service is warm and attentive, despite the swelling crowds during peak hours.
Snow crab with marinated heirloom tomato & apricot balsamic dressing. A treat for those of us who adore crab meat, but loathe the messiness of shells.
Five-spices beef soup with quinoa & coriander leaves. Tasted nearly home-cooked, generously filled with tender beef chunks.
Peking Duck spring rolls, with turnips, cucumber, bean sprouts, bean curd & spicy plum sauce. Healthy, but less flavourful than regular rolls at Chinese outlets.
Crespelle di Funghi (mushroom-filled crepes in herb cream reduction with white truffle oil). Best shared; a carb-laden recipe that might grow a bit cloying by the end.
Hot smoked salmon with wasabi noodles, enoki mushroom salad and vinegar ponzu sauce. Refreshingly light and thoroughly satisfying, thanks to the succulent fish.
Venison satay. Not quite as meaty or flavoursome as the best roadside versions. Or maybe chicken really is the best ingredient for making satay.
Coffee cream on sacher biscuit & crunchy praline with banana crumble tart. A light dessert with decadent flavours, sweet and satisfying.
Orange mascarpone cream on almond florentine & warm date cake. The cream seemed a bit stiff and hardened, but everything else on this plate was well-prepared.
Cabernet Sangiovese, Col Di Sasso, Castello Banfi (Italy); Pinotage, Two Oceans (South Africa); Shiraz, Wolf Blass Bilyara (Australia).
Sauvignon Blanc, Marques de Riscal (Spain); Semillon Chardonnay, Two Oceans (South Africa); Chardonnay, Wolf Blass Bilyara (Australia).