Thursday, 9 January 2020

Goldleaf Restaurant – Chinese New Year 2020 [MEDIA INVITE]

Goldleaf Reunion Abalone Yu Sheng.

Goldleaf Restaurant (‘Goldleaf’) is founded in 1971 by a group of Singaporean businessmen who wanted to preserve the taste of old-school, family-style Chinese cuisine. Over the last 49 years, Goldleaf Restaurant has been faithful in preserving this tradition by serving Goldleaf’s customers “Comfort Food” including its staple Taiwanese-style porridge.

Goldleaf Restaurant 

Goldleaf Restaurant @ Katong Plaza

This Chinese New Year, Goldleaf offers 4 set menus: Abundance ($388+ for 4 pax), Happiness ($488+ for 6 pax), Prosperity ($688+ for 8 pax) and Auspicious ($888+ for 10 pax). At this tasting, we tried a few dishes from each set menu.

Chinese New Year Set Menu

Goldleaf Reunion Abalone Yu Sheng. The first impression that comes to mind is crunchy and refreshing. Instead of using salmon sashimi, Goldleaf uses abalone that adds natural sweetness and crunchiness. The plum sauce is made in house focusing on lower sugar level. Keep your taste buds ready for crunchy jellyfish and surprise lychee bubble that pops in your mouth.

Goldleaf Reunion Abalone Yu Sheng

Goldleaf Reunion Abalone Yu Sheng - Ready to Eat

Fish Maw and Crabmeat in Superior Broth. Thick and robust soup. The natural sweetness from the crabmeat really stands out, bodes well with the tasty broth. Usually, you need to add vinegar to remove any fishiness in the soup, I like mine without the vinegar.

Fish Maw and Crabmeat in Superior Broth.

Braised Broccoli with Scallops. A nice combination of crunchy texture from the broccoli with the sweet bouncy scallops. Add to the mix black fungus, mushrooms, mini corns, carrots and wolfberry for a medley of flavours and texture.

Braised Broccoli with Scallops

Sautéed Prawns with XO Sauce. The version of the XO sauce used here is leaning towards the flavour of Taiwan. It is aromatic but without the spicy punch of dried scallops and chilli normally found in Hong Kong style of XO sauce. The prawns are deep-fried, giving the shell a solid crispy texture, followed with firm yet bouncy flesh of the prawns. The XO is on the mild side and thus allowing the flavour of the prawn to shine.

Sautéed Prawns with XO Sauce

Sautéed Prawns with XO Sauce

Deep-fried Seabass in Sweet & Sour Sauce. A superbly fried seabass. It is lightly coated with flour and deep-fried till all the parts are crispy. The sweet and sour sauce is on the lighter side and complements the fish nicely.

Deep-fried Seabass in Sweet & Sour Sauce.

Steamed Red Snapper in Hong Kong Style
. It is nicely done. The fish texture is firm and flaky. The special soy sauce accentuates the flavour of the fish, together with spring onions and chilli.

Steamed Red Snapper in Hong Kong Style

Golden Cereal Prawn Balls. Instead of prawn balls, our dishes use whole deep-fried prawns. The golden cereal is aromatic, crispy and sweet, allowing you to bite into the prawns without deshelling it. Some people will like it; however, I find the sweetness level in the cereal mix a bit off-putting for me.
  
Golden Cereal Prawn Balls

Stewed Taiwanese Noodles with Crab Meat. A delicious noodle dish. The noodle is al-dente, a bit oily but the packs with strong Umami flavour from the crab meat and dark soy sauce. I like the bak choy and the popping texture of the tobiko as the final topping in this dish. Although you are full, don’t miss out on this dish. Yummy.

Stewed Taiwanese Noodles with Crab Meat

Yam Paste with Gingko Nuts and Goji Berries. Very smooth and silky yam paste. The sweetness level is around medium, just nice for me. Though it is good, I prefer my yam paste where I can feel the fibres.

Yam Paste with Gingko Nuts and Goji Berries.

We also tried Goldleaf signature dish Stewed Pork Belly with Mustard Greens. I can’t say NO to pork belly, especially when it is cooked in the form of my childhood favourite dish. The pork belly is well marinated and steams till it melts in your mouth. The secret is the mustard green below where it absorbs the essence of the pork. Put this on a top of steam rice, you will be asking for more rice in no time. My ultimate “Rice Thief” dish.

Stewed Pork Belly with Mustard Greens

Stewed Pork Belly with Mustard Greens

Overall, Goldleaf presents a homely version of Chinese New Year dishes executed. It sticks to its expertise in serving “Comfort Food” and we really enjoy the meal here. Cheers!!

Goldleaf Restaurant - The Origin

Part of Dining Area

Part of Dining Area

Thank you very much, Kristine for the invite and Goldleaf Restaurant Team for hosting us.

Food & Drink: 7.5/10
Value: 7/10
Service: N/A (Tasting Invitation)
Ambiance: 7/10
Budget per Person: $51 - $80; $81 and Above

Goldleaf Restaurant
86 East Coast Road
#01-02 Katong Square
Singapore 428788

T: +65 6344 1735
IG: @Goldleafsingapore
OH: Daily 11.00 – 14.30, 18.00 – 22.00



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