Home is rather newly opened by celebrity chef, Tan Yong Hua, which you may find familiar cos he does appear on tv occasional for some food related programmes. Photos of his media appearance and with tv celebrity are also framed on the walls for viewing.
Surprisingly, for a weekend lunch time, there were no crowd at all. There were just another family or two who were lunching in like us. Probably it is because of the slight rainy weather or maybe not much publicity was conducted yet since my uncle who is residing nearby has not heard of its opening.
For a family of 6 - plus my uncle who's birthday falls in May too, we had a Rose Set Menu for our weekend lunch.
First on the menu, their signature Barbecue Peking Duck with Lychee Wood.
Tender duck meat with a thin layer of crispy skin which was perfectly roasted. I love Peking duck and can never have enough of it! Presentation was nicely done with a heart shaped carved out in the powder, bringing out the homely feel that the restaurant aims to bring.
Braised Shark's Fin Soup with Shredded Abalone, Crabmeat, Fish Maw and Enoki Mushroom.
A generous serving of ingredients, though I am trying not to take shark's fin anymore =X
Pan-fried Pork Spare Ribs with Spicy Lemon Milk Cream.
I appreciate the uniqueness of the sauce to marinate the meat. It was a refreshing change to the normal sweet and sour kinda sauce.
Steamed Star Grouper Fish with Dried Lily Bulbs, Cloud Ear Fungus and Red Dates.
Hmm... nothing particularly fantastic about this dish? But being the eat healthy wannabe, steam fish can't go wrong as long as it doesn't have the fishy smell.
Next was a Wok-Fried Three Kind of Vegetables in XO Chilli Sauce. Can't really remember how it was like and I most probably forgot to take a photo of it...
Braised Homemade Yellow Noodles with Seafood Served in O Ba Leave (I'm sure they meant Leaf or Leaves)
This came presented nicely in a huge leave tied into a boat-like shaped. As mentioned on their website, Chef Tan believes in making things from scratch and this homemade yellow noodles must be one of his specialty.
I enjoyed the noodles, thin and springy like expensive wanton mee.. if you understand what I mean. haha. But I would prefer sticking to the traditional ingredients like char skew, dumplings or roasted meat to complement the noodles instead of a thick starchy sauce with seafood. I am unsure if I was just full from the previous dishes just like how I always am and regret not being able to enjoy the eefu noodles which always come last in the menu or.. I just prefer my roasted meat.
My parents felt the same way but my uncle loved this.
In all, it was a good dining experience in terms of the attentiveness of the waiters, presentation of the food and the quiet ambience. But food wise, nothing with a wow factor or to entice me to come back for a second round.
Nonetheless, do give support to local chef and pop by if you are around the area!
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