Justin rounded us up for makan (eating) fest at Yummy Palace @ Defu Lane 10 to celebrate his weekly day off (just any excuse for a feast 🤭😬🤷 ). First time here at Yummy Palace, I enjoyed most of the dishes today and added it to my list of nice restaurants for group makan outings.
Yummy Palace is located in an industrial estate in Hougang.
The grand entrance.
The main dining hall. They have private rooms for parties complete with karaoke.
Nibbled on ice vegetable salad. The leaf has many tiny cells filled with water. It has an interesting texture like biting on snowflakes. The leaves were very light with a hollow feel to the bite when the bubbles burst.
Quite a fun, novel experience. Just a very slight green taste on its own, so most flavours came from the savoury sweet dressing and bacon bits.
Ice vegetable is a good ice breaker and conversation starter (but today's party are all old pals).
Traditional shark fin soup.
Warmly welcoming the roasted suckling pig.
The piglet was nicely roasted till the skin was crackly crisp while the meat underneath was tender and moist. The savoury seasoning was only mild so it complemented the meat's subtle natural sweetness. I enjoyed the slices of roast pork with the savoury fermented bean paste dipping sauce.
Forgot to take a picture of the aftermath but this was the first time I've ever seen a whole roasted suckling pig completely demolished. Even the head also gone 😂
Chicken up pork maw soup. In the menu, it is Signature Chicken In Pig Stomach Soup 招牌猪肚鸡汤 (price $68++).
I mean the pork maw was used to bag a whole chicken and the whole thing boiled to make heavy soup.
Chicken up pork maw soup, that's exactly what it is (to me). It's mildly peppery savoury sweet pork maw soup with the chicken giving the soup a richer body and another layer of savoury sweetness.
It's a good combination, better than pork maw soup or chicken soup by themselves. Been raging in JB for a while, Yummy Palace does the best rendition of this dish I've had so far.
Patin fish steamed Cantonese style.
It's a patin fish, what more is there to say 😬 Live patin fish is one of my favourite choices for steamed fish.
Nicely done, the fatty meat was soft tender and juicy with the very subtle sweet earthiness of patin. The patin's natural flavours were well complemented by the gentle savouriness of the soy sauce blend.
This ku lou yok in ice has been trending for at least a decade now. I never understood it 😂 (In the menu, it is Sweet and Sour Pork in Ice Cubes 冰镇咕噜肉.)
I like the nice warm sweet tangy ku lou yok, it's really good but still don't get why people want to mix it with ice turning it cold and wet, and diluting the taste. Well many people enjoyed it this way and it is still pleasing crowds after decades. Must be me then 😂
Stewed crocodile paw. Justin's choice of dishes..... .
It's all collagen, almost. The thick skin and tendons were stewed till tender soft like jelly but don't have much flavour by themselves. Most of the flavours came from the savoury sweet stewing sauce. I enjoyed this dish.
Chinese spinach stir fried with egg white. I love the layers of savoury sweetness in the soft greens smothered in fluffy egg white.
Steamed rice with snow cod wrapped in lotus leaf. By this time, my white flag was already up.
I can't really do justice to this dish as my stomach was full 😬
Activated my dessert stomach when they served this red bean paste biscuit. It was good.
Crisp crumbly, non greasy shell wrapping not too sweet red bean paste. I ate three pieces, maybe four 😅
Finally, the tau huay or bean curd. It was so light and smooth, it was softer than steamed egg white and was drinkable like tau huay chui (soya bean milk).
Food is good, service is good, (browsing the menu) pricing looks within reasonable range for similar restaurants.
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