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| Braised Beef Rib with ‘Mui Choy’ |
AquaMarine, Halal-certified buffet at Marina Mandarin Singapore is showcasing Hong Kong Cuisine of yesteryear.
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| Hong Kong Milk Tea Cart |
These nostalgic highlights include:
Bolo Bao, one of the most popular buns in Hong Kong that is garnering tractions in Singapore. This mini version at AquaMarine is served with a generous slab of butter. Best paired with Hong Kong Milk Tea that is part of this buffet as well. You will notice the selling drinks cart parked just outside AquaMarine.
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| Bolo Bao with Butter |
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| Hong Kong Milk Tea |
Traditional Quail Egg Siew Mai. This chicken Siew Mai is delightful. It is firm, bouncy and delicate in flavour. I actually never tried this in Hong Kong before, but as a dim sum, this version is very good.
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| Traditional Quail Egg Siew Mai. |
Braised Beef Rib with ‘Mui Choy’. A beef interpretation of the traditional old school dish Mui Choi Pork. The fattiness of this premium beef ribs created awesome juiciness in each bite. The 'Mui Choi' sauce added the naturally sweet and saltiness to the dish like the traditional Hong Kong Way.
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| Braised Beef Rib with ‘Mui Choy’ - Tasting Plating |
Chui Chow Oyster Congee. A version of Teochew congee that is popular in Hong Kong. The broth is robust, the rice is still in grainy version while the plump oyster adds the briny seafood feel to this congee. The toppings of fresh coriander, dried shrimp and rice puff added complexity to this dish. Yum Yum.
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| Congee Station |
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| Chui Chow Oyster Congee |
Pan-fried Abalone Cheong Fun with XO Sauce. A luxury version of Cheong Fun. The Cheong Fun is pan-fried with my favourite XO sauce. Some part of it is crisp, the flavour of the XO sauce really shines. Topped it up with robust Abalone sauce and mini abalones to creating a WOW dish.
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| Pan-fried Abalone Cheong Fun with XO Sauce. |
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| Pan-fried Abalone Cheong Fun with XO Sauce. - Tasting Plating |
Claypot Lamb Brisket with Bamboo Shoots. One of Hong Kong dish that I really like. The lamb brisket is well braised, not gamy and melts in your mouth. The shiitake mushrooms and bamboo shoot absorb the delicious gravy. You should have this dish with sweet fermented soybean sauce (Chee Hou sauce).
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| Claypot Lamb Brisket with Bamboo Shoots. |
A must try in the menu is Baby Lobster in ‘Bi Feng Tang’ Style. The baby lobster is deep fried with garlic, ginger, chilli and spring onion. It is so aromatic that you can smell it miles away. The flesh is crisp externally, but aromatic and tender internally. Dip it with the mix of garlic, ginger and chilli coating the lobster for those delicious taste.
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| Baby Lobster in ‘Bi Feng Tang’ Style |
If you still have some space before desserts, the DIY Hong Kong Cart Noodle station is also worth a visit. The toppings of Curry Fishballs, Soya Midwing, Salty Cuttlefish and Braised Beef. The Soya Midwing is just amazing, as the braising sauce infused well into the chicken. Meanwhile, the hot robust broth, making this cart noodle a really special one.
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| Hong Kong Cart Noodle |
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| Hong Kong Cart Noodle - The Toppings Clockwise: Curry Fishballs, Soya Midwing, Salty Cuttlefish and Braised Beef |
For those who like rice dishes, I strongly recommend Plain Rice served with Chicken Oil and Dark Soya Sauce. Just get a small scoop of rice, drizzle it generously with Chicken Oil and some Dark Soya Sauce. Stir or fold it evenly, until each grain of rice turned dark. Then eat a scoop at one go. I guarantee you; it is just exquisite. Just like the dim sum dish of steam rice with chicken. Yum Yum.
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| Plain Rice served with Chicken Oil and Dark Soya Sauce. |
Hong Kong Desserts. There are Hong Kong Egg Waffle, Soya Beancurd, Mango Sago, Strong Ginger and Sweet Potato Soup, Milk Pudding, Red Bean Steamed Rice Cake, Lao Po Ping, Tao Sar Ping and a lot more. What a tough decision to make, choosing the desserts that suit you.
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| Hong Kong Egg Waffle |
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| Steamed Milk Pudding |
These spread of Old School Hong Kong Delights dishes are available together with their regular selections of Cold Seafood Spread, International Cuisine, Desserts Spread and of course the famous Durian Pengat.
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| Mango Sago |
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| Lao Po Ping |
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| Red Bean Steamed Rice Cake |
Overall, I am very impressed with the lineup and it was just awesomely good. My personal pick is Oyster Congee, Abalone Cheong Fun, Claypot Lamb Brisket, Cart Noodle and Plain Rice served with Chicken Oil and Dark Soya Sauce. Yummy!!
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| Black Bean Lotus Root, Cuttlefish and Chicken Soup |
Thank you very much Marina Mandarin Singapore Team for the tasting invitation.
AquaMarine – Old School Hong Kong Delights
When: Now till 30 April 2019
Where: AquaMarine at Marina Mandarin Singapore
Time:
Lunch Mon – Fri: 12.00 – 14.30.
Lunch Sat, Sun and PH: 12.00 – 15.00.
Dinner Daily: 18.30 – 22.00.
Price:
Lunch Daily: $60++ per Adult, $30++ per Child;
Dinner Weekdays: $73++ per Adult, $36.50++ per Child
Dinner Weekends: $83++ per Adult, $41.50++ per Child
For enquiries and reservations, visit www.meritushotels.com/marina, call (65) 6845 1111 or email: aquamarine.marina@meritushotels.com.
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| Soya Beancurd |
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| The Famous Durian Pengat |
Food & Drink: 8.25/10
Value: 8/10
Service: N/A (Tasting Invitation)
Ambiance: 8/10
Budget per Person: $51 - $80, $81 & Above
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