Category: Chinese

Empire City Huaiyang 

Huaiyang cuisine (simplified Chinese: 淮扬菜; traditional Chinese: 淮揚菜; pinyin: Huáiyáng cài) is one of the traditions in Chinese cuisine. It is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers, and centered upon the cities of Huai’an, Yangzhou and Zhenjiang in Jiangsu province. Although it is one of several sub-regional styles within Jiangsu cuisine, Huaiyang cuisine is widely seen in Chinese culinary circles[1] as the most popular and prestigious style of Jiangsu cuisine – to a point where it is considered to be amongst one of the Four Great Traditions (四大菜系) that dominate the culinary heritage of China, along with Cantonese cuisine, Shandong cuisine and Sichuan cuisine.
I’m not an expert Nor have I tried this cuisine before. Credit Wiki for the introduction.

Huaiyang cuisine is known for its use of normal day ingredients that are indigenous not only from the region but from the average Chinese household in that region. It is well known for its artistic and knife skills.

Look at the knife work on these starters ! The humble turnip pickled and button mushroom lightly braised in soy.



This weaves through the entire meal. Tofu shredded to emulate flower petals.


And cabbage made to look like blossoming water lotus.



Whist we do eat with our eyes, these dishes are not only pretty, and insufficient with flavour, but  they are far more delicate and balanced than what I had expected- thinking the proximity to Shanghai would reproduce that region’s bold tastes. No, these flavours are complex and deep, akin to Cantonese cuisine. Whist we do eat with our eyes, these dishes are not only pretty, and insufficient with flavour, but  they are far more delicate and balanced than what I had expected- thinking the proximity to Shanghai would reproduce that region’s bold tastes. No, these flavours are complex and deep, akin to Cantonese cuisine.


  

One of the surprise dishes was pigeon two ways- drunken pigeon breast and flash fried legs and wings dusted with a spice mixture.

The fish is an indigenous specie from the region. Unfortunately the fish has to be flown in frozen. It’s steamed with Jinhua ham and fermented rice. It’s equally subtle, tart and salty (good! salt and umami from the ham)

We did take a detour with an order of Peking duck.


  

Gorgeous crackly skin and an amazingly thin pancake and a superb sauce. Meat was on the bland side though.

The last two dishes took us back to traditional cuisine with a crispy rice soup and braised pork belly in vinegar. The soup draws you deeper and deeper with each spoonful, bringing you back to something familiar in Chinese home flavours  while the spoon tender belly lacked depth in flavour- sadly as the wait staff and kitchen forgot the original order and had to rush this one out.

Empire is a beautifully designed restaurant with an exceedingly good food, one I’d look forward to visiting on my next trip back.



Chopsuey

August 30, 2015

Our memories with food always starts at the end. Deserts to be exact or maybe the fortune cookie. The latter was a nice touch, taking me back to my first adopted city by the Bay. The ginger pudding  was more reminiscent of Brit-SE Asian sweet ending than something from a chopsuey  shop in America though.

   
 Dinner at Chopsuey was a surprise. The food was elevated and refined yet carried enough nostalgic touches that many who have lived overseas so fondly remembers (or not!) 

 
Dinner starts off with crispy squid and Hot & Sour soup. We ordered it with a hint of skepticism but it was probably the best Hot & Sour I’ve had in a while. It was punchy, bright, with just enough black vinegar and savouriness to keep you going for more. 

  
   
We made an effort to order the greatest hits from our past, crispy chicken with prawn crackers, sweet and sour pork, broccoli, and fried rice.

A slight letdown was the prawn toast. Too much sesame seeds, it just overwhelmed the prawns. I think the “guai-Lo”  set will love it though.
    
    
Every single one was a hit. The lil monkeys were fighting over the fried rice. One would say it’s natural to do so but this one was made from fried eggs, mint and spinach. One of those things that tasted better than it read.  My personal favourite is the sweet and sour pork. It was super tender pork neck that were perfectly fried and dressed in that nearly incandescent sauce. It was topped with shredded pineapple which added some natural sweetness and helped cut the richness of the dish.

  
So who would eat at such a place?

Perhaps bored mainland foreign exchange students ..

  
Just kidding. The first seating had a large presence of local asian families. There were an equally large number of foreign diners as well, choosing to sit al fresco as they normally opt to.

   
    
 
It’s a beautiful restaurant with an equally fun and tasty menu. I commented to my lil dining companions that this place would be a good reminder of what the Raffles Hotel could be, classy and updated (and kid friendly)