The Yam Basket at Roland's Restaurant seems (compared to Kimly Seafood at New Upper Changi Road ) a little last lustre in terms of taste.
For a Yam Basket to taste really great, you have to use fresh yam steamed & mashed, then shaped into a circular ring, then introduced to the deep fried oil wok only when the oil is boiling hot.
Otherwise if the oil is still not boiling, the oil will stick to the Yam Basket and you'd get a resin oily taste.
To give the Yam Ring a little more taste, it'd be very generous if the Chef mashed in a pinch of pepper, salt, a dash of sesame seed oil, and some blended nuts to give it a nutty taste. If I am the Chef I would even blend in some water chestnut & persimmon bits to render a sweeter taste to the Yam Basket. And to make the Yam Basket more appealing I'd add more cashew nuts, scallops, diced chicken bits, & fresh deshelled prawns to the central core of the Yam Ring.
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The Chicken saved the day. The flavour is inclined towards Thai Style, with a special sauce blended with ingredients such as Thai Chilli Sauce, Rojak Bud, fresh cut shallots, sesame seeds, dried octopus shreds, drizzled over deep fried cut chicken fillet.
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The vegetable dish looks ordinary but tastes good. The Abalone Mushroom sliced to resemble that of real Abalone could fool child's eyes, but not a gourmet's tastebuds. The Abalone Mushroom is surprisingly crunchy, not chewy, the Chef has painstakingly selected good quality ingredients to deliver quality taste to delight our palate.
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