 |
| Goreng Pisang With Coconut and Gula Melaka Dip |
Enjoy Eating House and Bar @ Mercure on Stevens recently launched 10-Course Local Experience High Tea Set, priced at $30 per person. This special treat is available on weekdays from Monday to Friday, 2:30pm to 5.30pm only. The good news is from now until 31st May 2021, there is an opening promotion of 20% off.
 |
| High Tea Menu Image Credit: Enjoy Eating House & Bar |
We start by choosing non-alcoholic drinks from the list. I got the iced Thai Milk Tea less sweet and LD chose iced Pandan Lemongrass Tea less sweet. For those who want something with alcohol, you can go for a glass of prosecco or house pour for $8.
 |
| Iced Pandan Lemongrass Tea & Iced Thai Milk Tea |
The first plate that arrived is small bites. Hand-rolled Chinese Ngoh Hiang, Crispy Vegetarian Spring Roll and Shiok Prawn Patty. We can guarantee you that the ngoh hiang here is hand-rolled on the premises, as we saw one of the chefs doing it on site. It is thick, crunchy and wrapped with crispy beancurd skin. It is served with the traditional sweet sauce.
 |
| Shiok
Prawn Patty, Crispy
Vegetarian Spring Roll & Hand-rolled Chinese Ngoh Hiang |
 |
| Hand-rolled Chinese Ngoh Hiang |
The vegetarian spring roll is crispy, filled with glass noodle and vegetables. The prawn patty is thick, dense and bouncy; however, the seasoning is a bit too strong. You need the sweet chilli sauce to balance the saltiness.
 |
| Shiok Prawn Patty, Crispy Vegetarian Spring Roll & Hand-rolled Chinese Ngoh Hiang |
 |
| Shiok Prawn Patty |
Steamed Mackerel Otah. Moist and spicy chopped otah, wrapped with soft white bread and topped with chilli garnish. The taste and flavour spot on. If only the otah as thick as one slice of bread, this otah mini sandwich will be very SHIOK!!
 |
| Steamed Mackerel Otah |
 |
| Steamed Mackerel Otah |
House Braised Kong Bak Bao. The braised pork belly is fork-tender, robust, infused with all the spices and dark soy sauce and slowly melts in your mouth. Describing this in one word #Porkgasm.
 |
| House Braised Kong Bak Bao. |
 |
| House Braised Kong Bak Bao. |
Fried Mantou with Singapore Style Chilli Crab Sauce. If you love Chilli Crab, you will love this dish. A bowl of thick, spicy and savoury Singapore style chilli crab sauce, served with 1 (one) fried mantou. Ok, portion-wise, it is just not balanced. If you just dip the fried mantou into the sauce, there will be a lot of sauce leftover. Therefore, I decided to tear the mantou and drink the sauce like a soup. Yum Yum.
 |
| Fried Mantou with Singapore Style Chilli Crab Sauce |
 |
| Chubby Botak Koala - Chili Crab Soup |
Wok Fried Carrot Cake with Prawns. A local favourite dish upgraded. I said upgraded because it comes with 3 huge prawns plus an equal serving of the eggs and carrot cake (not sure how many eggs they use) and coated in thick black sweet soy sauce. The carrot cake is a bit bland, well-compensated by the burst of flavour in the eggs.
 |
| Wok Fried Carrot Cake with Prawns |
 |
| Wok Fried Carrot Cake with Prawns |
We finally reach the sweets. Assorted Nyonya Kueh (4pcs), Goreng Pisang With Coconut and Gula Melaka Dip; and Chendol Panna Cotta. For the Nyonya Kueh, we had 2 different types of Kueh Lupis and ongol ubi. The kueh lupis is sticky and bouncy, while the ongol ubi is coated with fresh coconut shavings.
 |
| Assorted
Nyonya Kueh (4pcs), Goreng Pisang With Coconut and Gula Melaka Dip; Chendol Panna Cotta |
 |
| Assorted Nyonya Kueh |
As the Goreng Pisang is freshly made, it has a light and crispy exterior. The banana inside is firm, yet soft, with a touch of sourness. The gula melaka and coconut cream complemented the goreng pisang nicely.
 |
| Goreng Pisang With Coconut and Gula Melaka Dip |
The chendol panna cotta has a soft and wobbly coconut base. The chendol topping has the perfect texture, delicate, but not mushy and flavourful. The gula melaka sits between the base and chendol, bind the ingredients nicely. One of the best chendol panna cotta we ever tried. LD gives her two thumbs up!
 |
| Chendol Panna Cotta |
Overall, it was a great high tea experience. Instead of the scones, sandwich, tarts and cake, we have ngoh hiang, fried carrot cake, kong bak bao, goreng pisang and chendol panna cotta. Absolutely must try. Cheers!!
Full review of Enjoy Eating House and Bar regular menu can be found here.
Thank you very much for Protegie PR and Enjoy Eating House & Bar Team for hosting us.
Food & Drinks: 8.5/10
Value: 8.510
Service: N/A (Tasting Invitation)
Ambiance: 8/10
Budget per Person: $26 - $50
Enjoy Eating House & Bar @ Stevens
30 Stevens Road
#01-07 Hotel Mercure on Stevens
Singapore 257840
T: +65 8511 1478
IG: @Enjoyeatinghouse
OH: Daily 11.00 – 23.00
Menu Available Online
I love Steamed Mackerel Otah it is my favourite snacks items. Thank you for posting.
ReplyDelete