Trio of Hot and Cold Appetisers. A decent appetite-whetter but not extraordinary.
Coconut Chicken Consomme with sea cucumber, fish maw & sundried scallop. Like all excellent Chinese soups, this tasted nourishing and comforting.
Steamed cod with braised preserved veggies, topped with superior soya sauce. Terrific texture, but a bit too bland to leave a lasting impression.
Roasted marinated rack of lamb with raisin reduction. Our favorite dish of the evening. The lamb was astonishingly tender; if Wagyu lamb existed, it would taste like this. The raisin reduction was a stroke of genius, rendering the meat sweet without being cloying.
Wok-fried fragrant rice with seafood & caviar. Light and fluffy, but forgettable.
Chilled pumpkin cream with Sweet Fancy Duet (on the left, a layer cake of pandan, durian & sweet corn, and on the right, yam tempura).
We also ordered items from the regular a la carte menu. The crispy shredded beef "Beijing-style" was addictive, though it barely tasted like beef. More like junk food for munching.
Roasted crispy duck with plum sauce. Meaty and succulent. Thumbs up to this.
Braised beef rib drizzled with coffee sauce and topped with almond flakes. Flavourful and well-marinated, but slightly overcooked.
Durian tempura. Absolutely stunning; one of the best desserts we've had this year. The batter was warm & crunchy, while the fresh durian puree inside remained cold & creamy.
Moore's Creek Semillon Sauvignon Blanc (Australia) and Chinese handicraft blooming flower tea (before it bloomed).
Grand Dorsett Subang Hotel.