This will be the first and last visit to Chef Chan for hubby and myself... 
Pretty nice decor, where east meets west kind of decor I feel.
Chef Chan himself is going into private dinning and he's closing his restaurant in North Bridge Road this Sunday... I'm glad Hubby and myself had a chance to sample his food before he changes his management style. =)
We ordered a feast for ourselves last evening.
To prepare for a stomach for those food, we have the liang teh...
some ba bao liang teh... I think it looks quite simple, can make this at home myself too. =)
Starters, we had Shark Fins. Woo... The shark fins is not your usual starchy thick gluey kind of paste.
This IS the real thing ok! There were really pieces, no, make that BIG thick pieces of crab meat and fins can be BITTEN into with tonnes of crab roe! With pepper and red vinegar...Shiok!
Hubby din like it, he said too 'fishy' but to me, no lei... very nice. Non of that also. Maybe coz hubby himself don't like sashimi.. so that's why? Anyway... Shiok till.... wah...
Chef Chan is famous for his crispy chicken and of course we HAD to get that!
Crispy 1/2 Chicken. The skin is very nice! Light and crispy! Meat wise, I feel quite normal though... But the skin is to die for. hahaha.. I'm a chicken skin lover!
Stir fried blackpepper beef tenderloin.
I felt the blackpepper taste was too strong but the beef is very soft and tender. Non of that chewy chewy feeling.
We also had the prawn balls...
Very light and crispy. Truly melts in your mouth! Non of those greasy feeling after eating.
Darling somehow must get some kind of rice or main dish... so we ordered a claypot vermicelli with shredded chicken.
Not in claypot coz we asked the waitress to split into 2 bowls for us. Very nice! Not the usual taste. There's a unique taste to it, can't really describe the taste to it but it's really very nice.
To top off everything and and to have a sweet ending to the whole meal, we had egg tarts. Not just any simple egg tarts, but it's ginger egg tarts.
There's a slight ginger taste to the egg custard. But the pasty is really good! Flaky and crispy! There's 4, but actually it's very small, so we can easily fit everything into our stomach. Real good! Kind of missing the taste now. =D
After such a huge feast, we took a walk down to Robinsons in the search for some BB gifts for 2 BB that are coming out to meet us in a mere matter of months.
Unfortuntely, we are not able to find much... but!
Check this out!
I've seen this thru emails but this IS the first time that I'm seeing it myself! COOL don't you think?
I'm so impressed with this Pavement Picasso!
You can find this outside Robinsons, Raffles City. It's protected by a plastic tentage just outside Robinson. (From the side exit in the bags department!)
Better check it out before it's remove!
And I'm feeling so proud. Know why? Coz while I was busy taking a photo of taking this pavement art, there was an Indian family next to me, and the father told his family, look at it from the big screen *referring to MY camera* after he has captured it from his Hp. =D
My sexy T100!
Pretty nice decor, where east meets west kind of decor I feel.Chef Chan himself is going into private dinning and he's closing his restaurant in North Bridge Road this Sunday... I'm glad Hubby and myself had a chance to sample his food before he changes his management style. =)
We ordered a feast for ourselves last evening.
To prepare for a stomach for those food, we have the liang teh...
some ba bao liang teh... I think it looks quite simple, can make this at home myself too. =)Starters, we had Shark Fins. Woo... The shark fins is not your usual starchy thick gluey kind of paste.
This IS the real thing ok! There were really pieces, no, make that BIG thick pieces of crab meat and fins can be BITTEN into with tonnes of crab roe! With pepper and red vinegar...Shiok!Hubby din like it, he said too 'fishy' but to me, no lei... very nice. Non of that also. Maybe coz hubby himself don't like sashimi.. so that's why? Anyway... Shiok till.... wah...
Chef Chan is famous for his crispy chicken and of course we HAD to get that!
Crispy 1/2 Chicken. The skin is very nice! Light and crispy! Meat wise, I feel quite normal though... But the skin is to die for. hahaha.. I'm a chicken skin lover!Stir fried blackpepper beef tenderloin.
I felt the blackpepper taste was too strong but the beef is very soft and tender. Non of that chewy chewy feeling.We also had the prawn balls...
Very light and crispy. Truly melts in your mouth! Non of those greasy feeling after eating.Darling somehow must get some kind of rice or main dish... so we ordered a claypot vermicelli with shredded chicken.
Not in claypot coz we asked the waitress to split into 2 bowls for us. Very nice! Not the usual taste. There's a unique taste to it, can't really describe the taste to it but it's really very nice.To top off everything and and to have a sweet ending to the whole meal, we had egg tarts. Not just any simple egg tarts, but it's ginger egg tarts.
There's a slight ginger taste to the egg custard. But the pasty is really good! Flaky and crispy! There's 4, but actually it's very small, so we can easily fit everything into our stomach. Real good! Kind of missing the taste now. =DAfter such a huge feast, we took a walk down to Robinsons in the search for some BB gifts for 2 BB that are coming out to meet us in a mere matter of months.
Unfortuntely, we are not able to find much... but!
Check this out!
I've seen this thru emails but this IS the first time that I'm seeing it myself! COOL don't you think?I'm so impressed with this Pavement Picasso!You can find this outside Robinsons, Raffles City. It's protected by a plastic tentage just outside Robinson. (From the side exit in the bags department!)
Better check it out before it's remove!
And I'm feeling so proud. Know why? Coz while I was busy taking a photo of taking this pavement art, there was an Indian family next to me, and the father told his family, look at it from the big screen *referring to MY camera* after he has captured it from his Hp. =D
My sexy T100!
No comments:
Post a Comment