Chinese New Year dinner with makan kakis at East Treasure at Clark Quay in Singapore.
Clark Quay by the Singapore River (north of Boat Quay) is one of those places where tourists have to check in for the clubs, and restaurants, and to be at the place where modern Singapore was born. Locals also come here for partying and good food. One of the Clark Quay places popular with locals is East Treasure Restaurant.
East Treasure sports a simple decor in classic Chinese restaurant style. Busy on this 10th day of Chinese New Year. Convivial banter and laughter can be heard across the restaurant. Everyone was comfortable and enjoying themselves.
Dinner kicked off with the customary lou hei yee sang 兴旺丰收鲍鱼捞起.
鮑魚 Abalone signifies 保剩 blessing everyone with abundance.
沙虫螺头瑶柱炖乌鸡汤 This black chicken soup was just marvellous, so typical of Chef Francis Chong's artistry. The cloudy tea colour soup had a smooth round body and layers of moderate savoury sweetness. I loved it as the savoury flavour from conch and sun dried sand worm (from Chaosan) was more delicate and gentler on the taste buds than say the more commonly used dried cuttlefish (for soup).
芝士白玉游水虾 Live prawns fried and served with a savoury buttery cheese sauce.
冰鎭黄油膏双壳螃 The buttery peppery crab was presented like a bouquet of red flowers 🌹 Is it because it is Valentines Day? 💝
I like East Treasure's version of peppery butter crab as the sauce had a nice savoury buttery sweetness with a mild peppery kick kicking in at the end and in the aftertaste.
The sauce was so wonderful, we ate up all the leafy greens used to line the plate as all the sauce was pooling on it.
Before we forgot the crab.... . Aww.... the tender juicy crab meat shielded from the buttery peppery sauce by its shell was just so full of its natural briny sweetness.
生滾咸肉津白龙虎班 Live sweet marbled grouper cooked in rich savoury soup.
The full bodied soup was rich with savoury sweetness from clams, smoked ham, black fungus, wolf berries and the grouper etc.
秘制脆皮烧肥鸭 Crispy Skin Roast Duck.
The fat 3kg duck was dry aged for 3 days before roasting to a reddish golden brown crisp outside. I like the crispy skin and the layer of savoury sweet juicy fat just beneath it. The duck meat was moist and tender, a bit like sous vide kind of moist and tender. The taste was mildly savoury.
Personally, I like my roast duck to have deeper more robust savoury flavour and the meat juicier with a slight stringy chew to the bite. East Treasure makes just 5 of these ducks a day, so do call ahead ☎ +65 6252 4645 to reserve, if you like to have one.
拍䔉双耳炒窝芛 I like this crunchy juicy stir fried celtuce (stem lettuce).
港式生煲腊味饭 Hong Kong Style Claypot Rice.
Nicely done rice with tender grains and brown crunchy crust. Soy sauce blend, wax sausages and wax meat provided the layers of robust salty savoury flavours to the subtly sweet rice.
杏汁黑芝麻冰淇淋椰子盅 Coconut jelly with sesame seed ice cream topped with toasted almond flakes in a roasted coconut. Nice mix of soft, grainy and crispy crunch textures with refreshing and toasty flavours. If they used a young coconut, I would have scraped and eat up the flesh too 😋
Group photo with Chef Francis Chong before we headed for home. We have been following Chef Chong Wui Choong from Unique Pot, to Long Jiang, and East Treasures (Joo Chiat). We will follow Chef Chong wherever he may be 😋
Recommended for you 👉 Yet another excellent meal full of delicious surprises with Chef Chong. Eleven of us, we paid $86 each for the dinner.
Restaurant name: East Treasures 東寶之東方明珠
Address: 3 River Valley Road #01-16, Clarke Quay, Blk B, Singapore
GPS: 1°17'28.5"N 103°50'44.6"E 🌐 1.291242, 103.845711
Waze: East Treasure Chinese Restaurant (Clark Quay)
Nearest MRT: Clark Quay
Tel: +65 6252 4645
Hours: 10:30am - 2:30pm | 5:30pm - 10:15pm
Non Halal
Date visited: 14 Feb 2019
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