Superior Lobster Fortune Pot from Mitzo – braised lobster in Mao Tai wine, abalone, dried scallop, flower mushroom, sea cucumber, deep-fried fish maw, dried oyster, roast duck, cabbage, lotus root, white radish, roasted pork belly, and fa cai. Quite the blockbuster experience. The roasted pork belly’s skin is gloriously crispy…
Roast duck and pear from CreatureS – Chinese roast duck and Chinese pear tossed in butterhead lettuce in plum sauce dressing, served with keropok. The keropok inclusion felt rather queer, like drawing little stubby legs on a portrait of an anaconda, but the salad and dressing was refreshingly pleasant and…
Roasted Duck from Four Seasons. The tender duck tasted like it had used a good and expensive moisturiser during its living days while its fatty and saggy skin soaked up the memorably soy-intense and majorly slurpsome sauce wonderfully well. I was surprised by the random stray cabbage slices hidden below,…
Roast duck in red curry with pineapple. The curry was decently rich and I loved the crunch factor from the vegetables thrown in the mix, although methinks the roast duck probably played a bit too much basketball under the February sun. 3.5/5 [Tasting courtesy of ParaThai.] ParaThai 11 Tanjong Katong…