If you can’t get enough of well-executed Cantonese dishes and also don’t have time to fly to Hong Kong for a mega feast at the moment, why not consider these restaurants in Singapore. Their menus offer a range of delicious creations (some with a twist), steamed and baked dim sum and other satisfying Chinese flavours.
5 ON 25 in Andaz
From now till 9 April Sunday, 5 ON 25 in Andaz Singapore is collaborating with the chefs of Grand Hyatt Hong Kong’s Cantonese restaurant One Harbour Road to present a fine menu to diners here. A range of signature dishes and dim sum are meticulously prepared by Executive Chinese Chef Chan Hon Cheong and Dim Sum Chef Lam Chun Shan.
Enjoy steamed, baked or deep-fried dim sum, along with a variety of main courses, topped with stunning views from level 25 of the hotel. Some of the hand-crafted dim sum highlights include classic baked pineapple buns with honey barbecued pork and apple, crispy taro pastries stuffed with diced chicken and mild curry sauce, and addictive golden deep-fried cuttlefish and shrimp toast.
Main courses like succulent steamed garoupa fillet with cordyceps flowers, Sichuan peppercorn and soy sauce pair perfectly with the chef’s signature fried rice with scallops, barbecued pork, beetroot and preserved vegetables, and more. Round off with a classic Hong Kong style mango pudding.
Mott 32
Famous Hong Kong outpost Mott 32 at Marina Bay Sands has just rolled out a brand new Spring & Summer menu. This is currently available as part of the restaurant’s lunch and dinner à la carte offerings. The menu is inspired by authentic recipes of regional Chinese cuisine, prepared in a range of cooking styles.
Savour the garlic crab redolent of deep garlic aroma, served with crispy deep fried mantou. This creation is traditionally enjoyed by the wealthy in Shunde region of Guangdong province.
Incorporating both Cantonese and Shanghainese cooking techniques, the freshwater prawn, white asparagus, prawn roe, ginkgo nut marries the delicate sweetness of prawns with umami notes of prawn roe. The dish is further elevated with prized white asparagus. Another highlight is the whole lobster with salt and pepper – prepared using Hong Kong’s ‘bi feng tang’ style of wok-frying. The addition of crispy potatoes lend a Western touch to this dish.
Red House Seafood
Red House at the Grand Copthorne Waterfront presents an excellent range of hand-crafted dim sum, available for lunch daily from 12pm to 2.30pm.
The delicious morsels are made from scratch with the freshest of ingredients. Try the Gold Takesumi Chilli Crab Bun – the fluffy housemade black charcoal bun embellished with gold flakes is filled with housemade chilli crab sauce and hand-picked fresh crab meat. Another well executed item is the chilli seafood tart comprising housemade tart base jazzed up with chilli crab sauce, diced scallops, prawns and crabmeat.
The beautifully made Purple Potato Swan Dumpling featuring sweet potato as the body of the swan comes with a filling of chicken, char siew, and mushrooms. It’s almost too pretty to be eaten, but try it anyway. Recommended too are the prawn dumpling with mango and taro custard buns.