![]() The crab roe is simmered with collagen broth to create a thick and luscious sauce along with chunks of crabmeat. The restaurant has also rolled out a juicy crab claw dish with stewed mung bean noodles in a richly flavoured crab roe collagen. Another new item is the deep-fried marble goby fillet with crispy scales, which is complemented by a thick, tangy-sweet organic pineapple sauce. The juicy abalone is paired with jellyfish and brightened with house-made yuzu ponzu sauce. One of the beautifully presented dishes with unexpected elements is the chilled Japanese abalone marinated with Japanese rice wine and kelp. He recently introduced several new dishes showcasing a range of premium seafood. (Read more: Chinese restaurants are bringing back old-school dishes for a new crowd)Įxecutive Chinese Chef Edward Chong of Peach Blossoms is known for his ‘Progressive Cantonese’ menu, woven with modern culinary techniques and artful presentation. But if you’re planning a special celebration ( from now till 30 September), feast on the eight-course set menu featuring a selection of Ya Ge’s signature dishes ($268 for four to five persons). The set lunches are ideal for business meals. The chef’s rendition of carrot cake features crisp cubes of steamed carrot cake tossed with fried egg, bean sprouts, preserved radish and dried shrimp paste. Another speciality is the succulent sautéed diced beef with black garlic and bbq sauce. Signature dishes include the Roasted Floral Infused Chicken, which has been infused with floral tea for over five hours before being fire-roasted until crispy and garnished with fried tea leaves. Try his innovative interpretations of Chinese dishes such as chilled Hua Diao chicken rolls, and crispy mini pumpkin pastry with minced chicken, mushroom and a touch of thyme. Tse has 25 years’ culinary experience at top restaurants including Imperial Treasure at Marina Bay Sands and Yan Restaurant. Leading the kitchen team is Hong Kong-born executive chef Tse Chi Leung who conceives dishes using premium seasonal ingredients along with Cantonese cooking techniques. The newly opened Ya Ge is located in the heart of Tanjong Pagar. If you are looking for a customised menu, give the team one week’s notice to curate something special for you. In between the courses, you’ll also get to munch on freshly baked sweet potato bread, served with homemade kombu and seaweed butter. The Homemade Egg Pasta, made from scratch using local eggs is crowned with a plump Hokkaido scallop, and spiced up with XO sauce – whipped up in-house with trimmings of Hokkaido scallop, and prawns and dried shrimps. This is followed by a unique dish with a Hakka slant: slightly crisp pan-seared ‘abacus seeds’ made of yam and tapioca flour are partnered with a 65-degree cured egg, apple-wood smoked hamachi and flavourful swordfish broth. The dining experience kicks off with ‘Aged Ham, Duck, Chicken Consomme’ – the clarified broth is given a nice depth of flavour thanks to a melange of prosciutto ham, ham hock, duck, chicken and pork bones. The young Singaporean who was trained at Le Cordon Bleu Paris serves a well-curated nine-course ‘Franco-Chinese’ menu. Christened Chez Kai, the small restaurant is located in a heritage shophouse at the fringe of Geylang Road (the newly renovated Colinwoo Residences). ![]() Recently Chef Yeo Kai Siang transformed his home private dining venture into a degustation-only restaurant.
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