 |
| 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
