On the 16th of november, i went to a very unique restaurent at the millenium hotel. At Zing.
The restaurant theme is very traditional chinese. The interior, the table, the chair, the cutlery are fit to the theme of a chinese restaurant.
So we are here waiting for everyone to arrive. while waiting we are serve Chinese tea. There is nothing much to explain about the tea because its just Chinese tea.
The cutlery here looks very dynastic. I love the chopstick the most! There is gold plated looking object on the top tip of the chopstick.
Here are the plate, cup of tea and spoon.
When everyone have already arrive, the chef arrives. Taking reference from the brochure, Chef Chan Kwok, Group Master Chef from Orchard Hotel, Singapore's Popular Hua Ting Restaurant.
So we are here waiting for everyone to arrive. while waiting we are serve Chinese tea. There is nothing much to explain about the tea because its just Chinese tea.
The cutlery here looks very dynastic. I love the chopstick the most! There is gold plated looking object on the top tip of the chopstick.
Here are the plate, cup of tea and spoon.
When everyone have already arrive, the chef arrives. Taking reference from the brochure, Chef Chan Kwok, Group Master Chef from Orchard Hotel, Singapore's Popular Hua Ting Restaurant.His Dishes are renowned for unique creativity with new dishes done in traditional Cantonese-style cooking.
And here's another picture of the Chopstick again. *loves*
The first dish that is served is the Crispy roasted duck accompanied with grilled fresh scallop skewer and chilled cucumber and black fungus marinated with fruits vinegar.
And here's another picture of the Chopstick again. *loves*
The first dish that is served is the Crispy roasted duck accompanied with grilled fresh scallop skewer and chilled cucumber and black fungus marinated with fruits vinegar.I would like to make a recommendatory to the duck lovers out there because the duck here doesn't have that rusty taste to it. It is also very juicy and soft. The scallop have a special taste to it with its sauce and a little roasted taste added to it. If there are people who loves to eat something unique, the chilled cucumber and black fungus is recommended.
And for soup, we have the double boiled baby superior shark's bone cartilage. The special quality that attracted my utmost attention would be the bone cartilage that is in the soup. It is not hard at all, its very soft and chewy. The soup has a very smoothing and soft scent to the tongue. It is really a soup that can give you a enjoying and relaxing night.
The next menu we are having is the Pan Fried fillet of kurobuta pork. Kurobuta means black pig. I was amazed that the chef is able to prepare a dish by using a Japanese product and yeah, IT WAS GREAT!
And for soup, we have the double boiled baby superior shark's bone cartilage. The special quality that attracted my utmost attention would be the bone cartilage that is in the soup. It is not hard at all, its very soft and chewy. The soup has a very smoothing and soft scent to the tongue. It is really a soup that can give you a enjoying and relaxing night.
The next menu we are having is the Pan Fried fillet of kurobuta pork. Kurobuta means black pig. I was amazed that the chef is able to prepare a dish by using a Japanese product and yeah, IT WAS GREAT!When is say pork chop, what do people think of? Chewy like chewing gum, dry and hard. or maybe girls? But this Fried fillet really blast your mind people. It is as soft and juicy as a chicken chop. When you just put a small slice in your mouth, you are absolutely caught by its taste and tenderness that you just want more. The side dish accompanies well with the pork. This is the Main Dish of my week. =D
We have the Braised home made bean curd emerald bean curd with seasonal greens topped with pan fried fresh scallop. The first impression you get from this dish would be WOW! Something that is very unique and can't be found in a lot of restaurant. Its soft, juicy and a little crispy on the top.
And now we have Stewed noodle. The speciality of this dish is that it is very hard to be prepare because it uses two type of mee. If the mee stewed too long, it would stick to the pan and the difficulty is increase with another mee that takes longer time to be cooked compare to the other mee.
Lastly, our dessert is Chilled fresh fruit with aloe vera and hawthorn berries jelly. The slight lemony taste is added to bring its supreme joy to your taste buds.
Sadly to say, this dishes are only available from 15th - 21st November 2010. But the Zing restaurant is really a great place to visit.
We have the Braised home made bean curd emerald bean curd with seasonal greens topped with pan fried fresh scallop. The first impression you get from this dish would be WOW! Something that is very unique and can't be found in a lot of restaurant. Its soft, juicy and a little crispy on the top.
And now we have Stewed noodle. The speciality of this dish is that it is very hard to be prepare because it uses two type of mee. If the mee stewed too long, it would stick to the pan and the difficulty is increase with another mee that takes longer time to be cooked compare to the other mee. 
Lastly, our dessert is Chilled fresh fruit with aloe vera and hawthorn berries jelly. The slight lemony taste is added to bring its supreme joy to your taste buds.
Sadly to say, this dishes are only available from 15th - 21st November 2010. But the Zing restaurant is really a great place to visit.I had exam to attend during that period that causes me not to have time to post this up. And things to be done during the weekend.
