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2013-01-07
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Noble House and several other Oriental outlets are now offering a "Culinary Journey to the Far East" promotion, with new recipes concocted by their chefs who went on an exploratory trip to China, Hong Kong, Macau and Taiwan. Abalone on Snow Mountain. A refreshing starter. The Australian abalone went surprisingly well with the sourish dressing in a shooter glass, which contained diced celery, cucumber and tomatoes in rice wine, lemon juice and olive oil. Baked foie gras with stuffed sea clams.
Noble House and several other Oriental outlets are now offering a "Culinary Journey to the Far East" promotion, with new recipes concocted by their chefs who went on an exploratory trip to China, Hong Kong, Macau and Taiwan.
Abalone on Snow Mountain. A refreshing starter. The Australian abalone went surprisingly well with the sourish dressing in a shooter glass, which contained diced celery, cucumber and tomatoes in rice wine, lemon juice and olive oil.
Baked foie gras with stuffed sea clams. Looked appealing, but the foie gras was chopped into such tiny cubes that it could scarcely be tasted. Still, this was ideal comfort food: lotsa clams, crab meat, chicken and mushrooms in a cheesy, buttery sauce.
Stir-fried sea urchin with squid. A truly inspired creation that almost tasted like squid in salted egg, but with an even richer, fuller flavour. Our clear favourite for the evening.
Crispy Kurobuta pork rolled in bread. This could nearly have been called Peking Pork, since it reminded us of Peking Duck. Absolutely addictive. Luckily they only served us one piece each; otherwise, we'd have eaten this all night long.
We opted for white wine since there was so much seafood. The German Guntrum Riesling was a much cheaper choice than champagne and went better than expected with the food.
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