{"id":28347,"date":"2014-07-28T09:28:00","date_gmt":"2014-07-28T01:28:00","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=28347"},"modified":"2014-07-28T05:37:35","modified_gmt":"2014-07-27T21:37:35","slug":"grand-mandarin-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2014\/07\/28\/grand-mandarin-singapore\/","title":{"rendered":"Grand Mandarin \u5fa1\u534e\u5ead, Chinatown: Fine Dining Cantonese Cuisine with an Angmoh Twist"},"content":{"rendered":"

\"Grand
\nHelmed by Chef Nicky Ng<\/strong>, who has worked at Michelin-starred Hakkasan in New York City, and 5-star hotels in Shanghai, Singapore, and Macao, the fine-dining Cantonese<\/strong> food sometimes has interesting\u00a0Western influences. It is rare that you find a chef so versatile that he can do both Chinese and Western cuisines well.<\/span><\/p>\n

\"Grand
\nThe 6-course menu<\/strong> ($174) started with\u00a0a unique and superb\u00a0honey barbacued pork loin\u00a0<\/strong>(\u871c\u6c41\u53c9\u70e7 $15). You can taste the granular sugar on the surface, torched and caramelized, so the\u00a0char siew<\/em> was sweeter and had more texture than elsewhere. This is a\u00a0must order<\/strong>.<\/span><\/p>\n

<\/p>\n

\"Grand
\nThe\u00a0Grand Mandarin platter<\/strong> ($58\/person) consisted: (1) an innovative\u00a0soft-shell crab<\/strong>, covered in curry floss, crispy, sweet, tingling; (2) foie gras terrine<\/strong> on a mild mango and aloe vera, which was quite impressive, devoid of that foie gras stench that some\u00a0terrines have; (3) loving the fresh, slightly choking\u00a0wasabi mayo prawn<\/strong>, which is how it\u00a0should be; and (4)\u00a0the Australian abalone<\/b> was divine, blanketed with a layer of saltiness on its surface to bring out its flavors.<\/span><\/p>\n

\"Grand
\nThe\u00a0double-boiled chicken soup<\/strong> ($20\/bowl), with nassarius (sea snails\/whelks), dang gui<\/em>,\u00a0and\u00a0tian ma<\/em>, a Chinese herb for liver and expelling flatulence which tasted like a crispy white Chinese cabbage, had depth, very delicious.\u00a0Grilled Mongolian-style lamb ribs with poached eggs<\/strong> ($48\/portion, below) was cooked beautifully medium, tender, sweet and not gamy. If it were in any other restaurant, this would be the star, but here, I don’t advise you to order it when you go a la carte\u00a0<\/em>because of the price.<\/span><\/p>\n

\"Grand<\/p>\n

Yuan yang tofu with Australian scallops<\/strong> ($38\/portion, below): really fresh\u00a0scallops, and I bet the tofu was cooked in lard, with that savory lardy surface, both soaked in two sauces, pumpkin and spinach. For dessert,\u00a0mango puree, coconut ice cream on bean curd pudding<\/strong> ($10).
\n\"Grand
\n<\/span><\/p>\n

The food was top-notched, and the only flaw of this restaurant is the pricing. It is far too exorbitant: for a meal like this, I’d pay $100 at most. But some of the money goes to charity. They donated lunch for 500 underprivileged people recently and intend to make it a monthly affair.<\/span><\/p>\n

Besides, this is an excellent choice\u00a0for corporate events<\/strong> or\u00a0weddings<\/strong>, sitting up to 140-180 people on both storeys. The\u00a0decor<\/b> was gold, silver,\u00a0and black, rather modern, and there is a public\u00a0carpark<\/strong> beside the building.\u00a0Private rooms for 4-16 people with minimum spending from $600. Australian and Chilean wines available. Dim sum available for lunch. \u00a0\u00a0<\/span><\/p>\n

Grand Mandarin <\/span><\/strong><\/a><\/h1>\n

325 New Bridge Road\u00a0#01\/02-00\u00a0Singapore 088760
\nT: +65 6222 3355
\n11.30am-2.30pm, 6.30pm-10pm daily
\nGrand Mandarin Menu<\/a>
\nRating:\u00a03.017\/5\u00a0<\/span>
\n\"\"
\n<\/a><\/p>\n

Written by\u00a0A. Nathanael Ho.<\/a><\/span><\/p>\n

ps: Thanks, Jiaxin and Thor, for invite.<\/em>\u00a0<\/span><\/p>","protected":false},"excerpt":{"rendered":"

Helmed by Chef Nicky Ng, who has worked at Michelin-starred Hakkasan in New York City, the fine-dining Cantonese food sometimes has interesting Western influences. It is rare that you find a chef so versatile that he can do both Chinese and Western cuisines well.<\/p>","protected":false},"author":263488,"featured_media":28789,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_uag_custom_page_level_css":"","_lmt_disableupdate":"","_lmt_disable":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"NEW POST: Fine Dining Cantonese Cuisine with an Angmoh Twist @GrandMandarin, Chinatown. http:\/\/wp.me\/p1DEqF-7nd #sgfood #Singapore 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