Yu Cuisine's board of signatures which I wish I studied a little more carefully before heading in!
Under the same group as Bosses is Yu Cuisine at Marina Bay Sands. Their high tea session lasts from 3 -530pm and the restaurant was fairly filled.
Spot the wine cellar, up the wall.
Fishies swimming round the restaurant.
Loosely translated as fish cuisine.
Unsweetened Chrysanthenum to wash down the expected grease.
Appetizers of fish skin crackers - very crisp and crunchy...not to mention addictive too. Salt and pepper can go so right.
Barbeque Platter of two meats ($22)
Roast meats are Yu Cuisine’s specialty and we went for the usual suspects of roast pork – char siew and siew yoke. I really was not expecting much, having being disappointed quite a number of times by hotels and their bevy of chefs. Char siew is no simple dish – from Singapore to KL, the taste has been reinterpreted tons of ways. I liked their lean version, tasty and well charred! Roast pork did not have the usual gameyness – score!
Snow Mountain Char Siew Bun ($6.50 for 3)
Bears a distant resemblance to Tim Ho Wan's famous char siew bun, these are called snow mountain for a valid reason.
Snow capped tops of a sweetened crumble that was a tad dry, char siew filling was decent yet the bun was a letdown. Instead of a fluffy pau texture, it had a bread texture.
Prawn Dumpling ($6.80 for 3)
Juicy prawns wrapped in thin translucent skin, these were not spectacular though.
Queen Shumai ($6.50 for 3)
Queen for the prawn tail sticking out.Yet another ordinary take.
Xiao Long Bao ($6 for 3 pcs)
These were rough handiwork, from the uneven skin and knobby edges and mediocre taste..don't bother ordering.
Dinosaur Rice Roll ($8.80)
Having a name so epic and an appearance so lacklustre - there is a major disconnect somewhere.The rice roll was not the usual silky smooth, slightly hard infact. The filling was interesting - fried beancurd skin with fish cake. Dinosaur? Not quite, a herbivorous one.
Panfried Glutinous Pancake ($6.80 for 2)
This panfried interpretation of the usual steamed one was delicious. Crusty edges reminded me of burnt rice at the bottom of a rice cooker. Filled with ingredients, each portion was good enough for two.
Ancestor Crispy Fried Yam Cake ($6 for 3)
Despite being fried, the yam shreds were not gelled together. It had a greasy finish due to the preserved meats used. Not too bad, just not great.
Signature Golden Lava Custard Bun ($6 for 2)
An improved version of Bosses, filled to the brim with liquid gold.
While the pau was not kneaded evenly, I give props to the kitchen for mastering the potent egg yolk custard to such precision. Slurp it all up and I was grinning like a silly billy. Seconds, always in a heartbeat.
Durian Mochi ($6 for 3)
With a durian fan in tow, it is always hard not to order durian dessert.These poorly made mochi skins would have made any Japanese or Taiwanese frown. Thick and bland skin aside, the filling was barely durian...mostly fresh cream infact. I say skip it!
Yu Cuisine surpassed expectations on quality of food served up, service was attentive...to sum up, a more than decent dim sum place around!
Yu Cuisine
Marina Bay Sands
LOL its the fish skin that left the deepest impression on me at Yu Cuisine ;P
ReplyDeleteHAHAHAH...and you HAD to mention it! but it was really more than decent. :)
ReplyDelete