Chef Jackson Goh (third from Right) & his Culinary Team at Plaza Brasserie came up with dishes that has Chinese New Year theme.
Fried Rice with Preserved Meat
wrapped in Lotus Leaf
Braised Pork Knuckles with Dried
Oysters and Black Moss *
Braised Stuffed Boneless Duck with
Ginkgo Nuts and Vegetables
Braised Sea Cucumber with Roast Pork *
Crispy Soft Shell Crab with Tobiko Mayo *
Those with * are my favourites. The soft shell crab is fried to a crisp, yet not oily texture, the Tobiko Mayo lends a savoury taste to the crab. The roast pork is tender whilst the sea cucumber is braised to a soft consistency that it melts in my mouth. I love sea cucumber for its collagen enhancing properties. Great that the chefs use salt and MSG sparingly so the food did not really make me feel thirsty at all.
No comments:
Post a Comment