|Cherry Garden at Mandarin Oriental, Singapore|
Rejuvenated Cherry Garden recently open its door after it's recent renovations. My last visit to Cherry Garden was early this year, and this new look is just impressive. The new interior features a palette of natural wood stained hues enhanced by daylight streaming through the outdoor garden, lending a bright and welcoming atmosphere.
|Part of Main Dining Hall|
|Part of Private Dining Area|
Amuse-bouche was Crispy almond prawns with fresh passion fruit and flying fish roe. The prawn is crispy, crunchy and nicely coated with delicate creamy mayonnaise. The fresh passion fruit gave it a zest that balance the creaminess of the mayonnaise. Most Amuse-bouche can be eaten in a bite, but this prawn is pretty big that it will take you a couple of bites. Well, I do enjoy the bigger portion, as it gives you the shiokness.
|Amuse-bouche - Crispy almond prawns|
with fresh passion fruit and flying fish roe
Known for its innovative and refine Dim Sum menu, we had some for entrée. Steamed prawn dumpling with black garlic - 黑金蒜虾饺 ($8); Steamed crystal dumpling with fresh mushrooms and black truffle - 黑松露水晶饺 ($7) and Steamed pork xiao long bao – 金汤小笼包($7).
|Steamed pork xiao long bao|
|Steamed prawn dumpling with black garlic|
|Steamed crystal dumpling with fresh mushrooms and black truffle|
|The Dim Sum Entree|
Double-boiled Clear Soup with Sliced Abalone Matsutake and Snow Fungus – 松茸鲍片雪耳炖鸡汤($28). The flavour is light and clean. You can taste the sweetness from the abalone and the crunchiness of the white fungus. Best of all, this soup is really nourished for your body as well.
|Double-boiled Clear Soup with Sliced Abalone Matsutake and Snow Fungus|
Steamed Red Garoupa served with pickled Chillies – 剁椒蒸红斑件($22). Definitely not something from the Cantonese cookbook. The fish fillet is perfectly steamed with the superior soy sauce. The twist come from the pickled chillies. Although it is spicy, it did not cover up the freshness of the fish. Chilli lovers will like this, but I still like my steam fish the old style.
|Steamed Red Garoupa served with pickled Chillies|
Pan-fried A4 Miyazaki Wagyu beef sirloin with garlic barbecue sauce and sautéed vegetables - 蒜烧和牛 ($48). Pan-fried to medium, the beef is meaty and succulent. The Miyazaki Wagyu beef is a premium cut, as I can slice and chew it effortlessly. The garlic barbecue sauce and sautéed helps to enhance the flavour and texture of the beef.
|Pan-fried A4 Miyazaki Wagyu beef sirloin |
with garlic barbecue sauce and sautéed vegetables
Five grain fried rice with Cantonese pork sausage and vegetables – 腊味时蔬炒五谷米饭 ($24 for small, $36 for large). This healthy combination of five grain fried rice will make you feel less guilty when you indulge in it. Fried with the aromatic and fatty lap cheong, and vegetables such as corn and carrots, it feels like a party in your mouth.
|Five grain fried rice with Cantonese pork sausage and vegetables|
Cherries in nui er hong and aged kuei hua wine cocktail jelly with lychee sorbet – 樱桃红 ($10). A sweet treat at the end. A refreshing combination of lychee sorbet and cherries granitas, topped with fresh cut mango and mini popping boba is just the perfect ending to the dinner.
|Cherries in nui er hong |
and aged kuei hua wine cocktail jelly with lychee sorbet
It was indeed an excellent dining experience. The new menu showcases the traditional Cantonese cooking technique paired with highest-quality ingredients and up to date flavour. Definitely, a must try. Cheers!!
Thank you very much for Mandarin Oriental, Singapore for the tasting invitation.
Food & Drink: 8.5/10
Service: N/A (Tasting Invitation)
Budget per Person: $81 and Above
5 Raffles Avenue
Level 5, Mandarin Oriental Singapore
T: +65 6885 3500
Lunch, Mon – Fri: 12.00 – 14.30
Brunch, Sat, Sun & PH: 11.00 – 13.00 (1st Seating), 13.30 – 15.30 (2nd Seating)
Dinner: Daily: 18.30 – 22.30
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