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| Prosperity Salmon Yu Sheng |
Usher in The Year of the Ox with The Famous Kitchen (“TFK”). A casual family-style restaurant specialising in Nanyang cuisine located in Sembawang. There are 4 different Chinese New Year set menu available this year, Sapphire, Jade, Crystal and Diamond. Each set menu also comes with the choice to include Exclusive Auchentoshan Three Wood 70cl Gift Pack.
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| The Famous Kitchen CNY Set Menu |
For this Media Tasting, we sample the Jade Set B Menu, upsize to 8 pax. For those who like to include Exclusive Auchentoshan Three Wood 70cl Gift Pack, you can opt for Jade Set B1 menu.
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| Exclusive Auchentoshan Three Wood 70cl Gift Pack |
Prosperity Salmon Yu Sheng (鸿运三文鱼捞生). The version at TFK leans toward the traditional version. The long-shredded vegetables are fresh and crunchy, topped with 2 plates of huge salmon sashimi. The combination of the plum sauce and candied winter melon are very sweet, I suggest you use only half of the plum sauce first, then added some more after tasting if needed.
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| Prosperity Salmon Yu Sheng |
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| Prosperity Salmon Yu Sheng - The Toppings and Sauce |
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| Prosperity Salmon Yu Sheng |
Braised Shark’s Fin Soup with Crabmeat and Dried Scallop Soup (干贝蟹肉鱼翅羹). Thick, bold and robust. The shark fin and scallops are very generous, the umami flavours just shine through the soup.
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| Braised Shark’s Fin Soup with Crabmeat and Dried Scallop Soup |
Hong Kong Style Steamed ‘Live’ Marble Goby with Superior Soya Sauce (港蒸‘活’笋壳鱼). The freshness of the fish is a testament of ‘Live’ Marble Goby is used in this dish. The flesh is firm, yet juicy and flaky. The amount of soy sauce used just right, to accentuate the flavour of the fish. LD and I like the crispy ginger on top of the fish, that provide a different texture to the dish.
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| Hong Kong Style Steamed ‘Live’ Marble Goby with Superior Soya Sauce |
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| Hong Kong Style Steamed ‘Live’ Marble Goby with Superior Soya Sauce |
Braised Sea Cucumber with Fish Maw & Mushroom (红烧花菇海参鱼鳔). One of my favourite Chinese luxury ingredients, sea cucumber. It has a crunchy exterior, followed with a tender and juicy interior. The whole mushroom is plump and juicy, filled with robust gravy. Buried by the sea cucumber and mushroom are the fish maw, the sponge-like texture absorbs the gravy nicely.
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| Braised Sea Cucumber with Fish Maw & Mushroom |
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| Braised Sea Cucumber with Fish Maw & Mushroom |
Double Boiled Herbs ‘Kampung’ Chicken (御膳药材炖甘榜鸡). Cooked in the same style as traditional Cantonese double-boiled soup, this allowed the chicken to absorbs the Chinese herbs while retaining its flavour. The flesh of the chicken is fork-tender, while the skin is silky and smooth. The crunchy broccoli provided a contrasting texture to the dish, while the gravy definitely goes well with a bowl of white rice. Yum Yum.
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| Double Boiled Herbs ‘Kampung’ Chicken |
Wok-Fried Tiger Prawn with Tea Leaf (茶香焗老虎虾). Crispy tiger prawn coated with caramelised sweet and savoury sauce. The flesh of the prawns is firm and bouncy. Not forgetting, the uni like texture at the head of the prawn goes nicely with the sauce. Although I can’t taste the tea flavour in the dish, I can smell the aroma when the dish was brought to the table.
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| Wok-Fried Tiger Prawn with Tea Leaf |
Stir-Fried E-Fu Noodles with Straw Mushroom (锅烧草菇伊面). Smooth and slippery noodle infused with good soy sauce and stock. The beansprouts add a crunchy texture to the dish, while the mushroom adds that bouncy feel and earthy flavour to this dish.
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| Stir-Fried E-Fu Noodles with Straw Mushroom |
Water Chestnut with Snow Fungus & Egg White (百花雪茸马蹄露). A sweet and eggy flavour to end the banquet. This dessert comes with two different types of crunchiness; crunchy and bursting with juice from the water, and crunchy and springy from the snow fungus. One of my favourite Chinese Tong Shui.
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| Water Chestnut with Snow Fungus & Egg White |
Overall, it was a sumptuous CNY meal from TFK. The Braised Shark’s Fin Soup with Crabmeat and Dried Scallop Soup, Double Boiled Herbs ‘Kampung’ Chicken and Hong Kong Style Steamed ‘Live’ Marble Goby with Superior Soya Sauce are my pick for this CNY set meal.
Prosperous Set Menu
When: Available from 27 Jan to 25 Feb 2021.
*New Year’s Eve, 11 Feb: Seating at 12.00, 17,00 and 19.30
**New Year Day 1 & 2, 12 Feb & 13 Feb: Seating 11.30 – 14.30, 17.30 – 22.30. (Prosperous Ala Carte Menu available on 12 & 13 Feb).
Where: The Famous Kitchen
For Reservations & Takeaway:
- Call 8128 7900 / 6636 8333/ 6257 1843
- Email: email fkreservation@singnet.com.sg
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| The Famous Kitchen CNY Ala Carte Menu |
Thank you very much, Jennifer and The Famous Kitchen Team for hosting us.
Food: 7.75/10
Value: 7.5/10
Service: N/A (Tasting Invitation)
Ambiance: 7.25/10
Budget per Person: $51 - $80; $81 & Above
The Famous Kitchen
54 Sembawang Road
#01-01 Hong Heng Mansions
Singapore 779085
T: +65 6636 8333 / 6257 1843
IG: @Thefamouskitchen
OH: 11.30 – 14.30; 17.30 – 22.30 Daily.
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