Skip to main content

Dim Sum - Peony Jade Restaurant @ Keppel Club



Last Saturday was my birthday. 

I had initially put an exclamation mark after the word birthday, but I just couldn't muster up that much enthusiasm as I am grimly reminded that I am a year older. I have always joked with my friends that I stopped counting my age after I turned 21. Seriously, every time I had to fill up a form I need to perform some calculations before penning in my age. That's also a sign of aging, by the way.

Anyway, my sister suggested that we visit our favourite dim sum place for lunch and I gladly agreed. I love this place. The food quality is great, the pricing is reasonable and most important of all - it is quiet. The last factor seem increasingly important to me these days. Perhaps it is some eccentricity that I am developing as I age.  

Their lunch starts at 11am but we had agreed to meet my family there at 11.30 am instead. When we sat down, the wait staff promptly placed the dim sum menu on the table with little plates of candied cashew nuts and dipping chili sauce.


Somehow I felt that the wait staff were quite wary of this guest wielding her monsterous DSLR, so I felt the need to be more careful when snapping photos. Fortunately, the lightings were just right I had could switch off my flash.


The menu was 4 pages long but I had only managed to snap this. It has vegetable selections as well as rice/noodle selections.


Looking at this reminded me that a friend had asked if I knew how to make candied walnuts served at Crystal Jade. Need to look into that.


We started off with the ubiquitous century egg pork porridge. This porridge was ladled by my girl and hence the drip at the side. So just pretend that the drip was not there, okay?


The vegetable selection offer about 6 types of vegetables and 4 style of preparation. We ordered a few vegetables, but I had only managed to grab this photo of the stir-fried garlic asparagus.


I love carrot cakes. They are such comfort food. Reminds me of my childhood breakfasts.


Roast duck and honey spare ribs which are absolutely delicious. The portion was just right with everyone having only a bite. Okay, I had two of each.


I have no idea who ordered this and I have no idea how this tasted. The green looks so unnatural! By the way, that was suppose to be some deep-fried wasabi prawn roll thingy.


Their seafood roll was so-so although deep fried to perfection. Not greasy at all.


I almost finished this whole plate of the prawn rice-roll (chee cheong fun). I love eating this and am seriously considering putting this on my last meal list.


Now, this is the real reason why we came to Peony Jade. Their custard buns are just absolutely divine. We ordered so many of these little suckers that I think the kitchen was probably running very low after we left.


Sorry, I just don't know how to take a pretty bite. Just look! Creamy, slightly salty custard. Oh, and they do give nasty burns on tongue if you don't watch it.


And then there is the chicken feet, ordered at the request of my little girl. I guess I was about her age when I started eating chicken feet as well. It is the rite of passage to foodism.

There were just so many more dishes which we ordered but I gave up snapping photos when our table was so heavily laden and the wait staff were desperately trying to find some space for our orders on the table.

I don't want to think how many thousand calories I had put into my body for this meal. Life is too short for calorie counting.

Happy Birthday to me!

Comments

Post a Comment

Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Main Course Salads: Salade Nicoise

My motivation for looking into main course salad was born out of sheer laziness. I was looking for a one-dish meal (less plates) that requires minimal cooking (less pots/pans) and packs lots of veggies as well as being filling. No skimpy wimpy diet salads for this gal. So if I have to put this into a checklist of evaluating a salad, it would probably look like this. Salade Nicoise has all the ticks in the check-boxes. Everything in this salad can be made ahead of time. Right down to the proteins of eggs and fish (either canned tuna or leftover grilled salmon). Now, isn't this dish time friendly? The dressing for Salade Nicoise is just a simple olive oil and acid mix (ratio is 1 : 1.5)with shallots and herbs thrown in together with Dijon mustard. The recipe for the vinaigrette I used came from The New Best Recipe which you will be able to find it on Simply Recipe . I haven't had many main course salads in restaurants, but from the very few that I had eaten, the dre