Tuesday, August 4, 2015

Grand Mandrina

I'm not a big fan of Chinese Food (other than Dim Sum) but during special occasions/once in a (rare) while my parents do like to get some Chinese food. If I get it my way, I would go to a Japanese or Italian or French restaurant without a doubt. So we ended up at Grand Mandrina cos my parents friends invited them for a meal and I tagged along. 

The charsiew from Grand Mnadrina really lives up to its reputation. This is a charsiew not meant for daily nomms, it's a charsiew that should be reserved for special occasions (i.e. CNY, impress your MIL, impress your colleagues at some house party). I really love the crispy layer of caramelised sugar (think the surface of a perfectly done creme brûlée ). I'm not particularly fond of the layer of fat, but it does make the charsiew more juicy than the lean ones. Which is why I say that this isn't meant for daily consumption - not only will you get high cholesterol, you will very likely get diabetes too. The roasted duck was also perfectly done - with the skin shatteringly crispy and not a trace of fat under the skin. Paired with the truffle sauce, it was really memorable.

 The steamed Sea Bass - well executed and no complaints about this dish at all.

The prawn with egg white is a variation on the usual scallops and egg white, and goes really well when topped on white rice.

 Stir Fried Dou Miao with Garlic
The obligatory vegetable dish. I really love dou miao, especially the one from Ding Tai Fung. No complaints about this Dou Miao.

We also tried the Ee Fu Noodles but I've somehow lost the photo.
The ee fu noodles were really one of the best I have tasted - neither too soggy nor too dry, just perfectly braised with minimal interfering toppings so that the full texture and taste of the noodles could be enjoyed.

Out of the 3 desserts we sampled, I would strongly recommend you to take the hot hashima and red dates. For $15, you get a bowl that's packed with hashima. Not just a few miserable bits. Compared to the other desserts that I tried (coconut ice cream with ai yu jelly, and the pumpkin puree with yam ice cream, which costs $12 each), the hashima was the most worth it dessert. I would suggest that if you don't like desserts to be too sweet, do request for it to have less sugar added.

The parking here's a major pain. They should really build a huge multi-storey carpark somewhere...

Grand Mandrina 
325 New Bridge Road 
Singapore 088760
PHone 6222 3355

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