Chinois by Susur Lee

28 Dec

Chinois is one of the Chinese restaurant within RWS. It is under Tung Lok Group of restaurant and features some of the creations by Chef Susur Lee.

I had visited this restaurant in June 2011. Been a couple of months since and have lost the receipt, therefore not being able to give the complete names of some of the dishes and prices for some of them.

It is very easily location on the second floor of Hotel Michael. Could be seen from the central fountain.

This 106 seater restaurant with 4 private rooms, is ready to satisfy your craving for Chinese food with a hint of American influence.

Crispy White Bait Served with Pepper and Salt (S$10)

This is a definitely must order appetizer. These golden white baits are perfectly fried, maximum crispiness and not oily. Dipping into the sauce and feeling the crunch between my teeth is an addiction. We polished the entire plate in an instant and almost ordered a second serve.

Smoked Duck with Jellyfish.

This was another must order dish. There was a subtle smokiness in the duck meat and not too overpowering. Meat was still slightly tender and succulent. It laid over a bed of jellyfish in some spicy mix. The jellyfish was abit too Q and took me awhile to swallow every mouthful.

Crisp Chilli-peppered Cuttlefish with Cucumber (S$10).

This dish came out pretty different from how it was pictured in the menu. But we as Chinese, still very much like deep fried items and started crunching them once it hit the table. However, I thought the chilli was too much for me and I couldn’t get any flavours from the cuttlefish.

This is a really huge bowl of vegetablesthat the four of us had problems finishing. It was well cooked and had the crunch when you bite into it. Cooked with wolf berries, the soup was certainly sweet.

Claypot frog. In terms of Singapore standard, the frog was pretty big compared to those you usually find at your neighbourhood zi char stalls. The frog was just cooked though and the meat was very Q. Mixed with peppers and ginger and soy, the flavours all came together beautifully.

Braised Marble Goby Fillet with Diced Black Truffle, Mushrooms and Sautéed Egg White in “Noble Tanfu” Sauce. This is one really good example of Chinese food with western influence. The fish was cooked western style, sauce and veg in Chinese style, and presentation in western style. The sauce over the fish skin made it soggy and I thought could have been done better. Soft young spinach with soy garlic sauce is simply a classic.

Lamb cutlet. It was a 2 rib lamb cutlet and I asked for it to be medium cooked. I would say that this dish is more western than Chinese and I was pretty surprise to find it within the menu. No mistakes about the chef’s skills. Cutting into the meat and I was greeted with an attractive pink. The only let-down was the amount of fats around the cutlet. There wasn’t enough attention when the kitchen was cutting the meat and I have to carve out the fats myself.

Jackfruit and Mango Custard with Passion Fruit Juice Sauce and Coconut Tulle. Not too happy with this one. The slices of mango was slightly sour and not what I was expecting. Besides the mango jackfruit pudding was just mediocre. The mango wasn’t fragrant enough and there were just few bits of jackfruit in it. I thought they could’ve been more generous with this dessert.

Green Tea Créme Brulee with Sabayon of Lemon and Berries. The green tea crème brulee lacked flavours and was pretty plain. On the other hand, the meringue was super sweet and berries were really sour. Everything was on the extremes and not something I would like. Perhaps some other people could better appreciate the wide range of flavours. To me, they just didn’t gel up too well together.

Overall a decent restaurant. Some of the dishes was impressive and some were just mediocre. Depending on what you order, I would recommend $30-$100 person. It could be more if you order items like seafood and abalone. For me, it was around $50-$70 person (couldn’t remember).

Opening Hours:
Lunch: 11.30am – 3.00pm (Last order 2.30pm)
Dinner: 6.30pm -11.00pm (Last order 10.30pm)

Resorts World Sentosa
Hotel Michael
26 Sentosa Gateway
Singapore 098138
Tel: +65 6884 7888

Food: 4.25/5
Ambience: 4.75/5
Value: 4.5/5
Service: 4.25/5


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