I looked forward to going there again. I knew we were in for a sumptuous meal. And we was not disappointed.
The place had not changed very much. The decor and furnishings were the same. It was still a very nice up-market Chinese restaurant. We were a party of about 20 people and had 2 tables booked into a private room. It was very conducive for pre dinner chats and socialising.
The tables were set for fine dining. It was very elegant.
Most Chinese restaurants offer peanuts for pre-meal munch. This place provided sambal long beans. They were delicious.
The appetisers were individually served and gracefully presented. The first of the hors d'oeuvre was a braised scallop in a mayo sauce with trims of salad and fried lotus root. In the middle was a succulent shrimp in a mango dip. On the right was half a soft shell crab deep fried in a batter. All three were exquisitely delicious. I took my time to savour them.
I do not know what they call this dish. It was a deep fried chicken topped with a mixture of deep fried minced crisps. I cannot tell what was in the mixture, but it tasted very nice with the chicken.
The grilled pork rib was succulent and tender, done with a caramelised soya sauce. It was marvellously prepared.
The cod fish was very fresh. It was pan fried with teriyaki sauce with an orange flavour, accompanied with some diced fresh shallots. The generous portion of the fish was presented in a large bamboo leave inside an orange dug-out. It was superb. I have never tasted a fish prepared in this manner. Such innovation.
The highlight of the meal was this abalone plate. Each diner was served with a mid size abalone. In the dish were also broccoli and mushroom, and soya skin wraps. In the wraps was a mixture of lotus seed, water chestnut, carrot, herbs and other goodies. The whole dish was a treat. Without doubt, it was the abalone I relished most.
In the Chinese tradition, noodles signify longevity and is normally served during birthday meals. This noodle was very nice but in the midst of so many wonderful dishes, it was quite ordinary.
This cheese sponge cake was made by our cousin Fong. I had always enjoyed her fluffy cheese cake. I particularly like the semi burnt cheese at the top of it.
I believe she also made this delicious cendol jelly - complete with gula melaka and santan.
Together with bowls of red bean broth, dessert was complete.
Oriental Pavilion - nice place, awesome food and prices to match.