Chef Soon Han Siong of “Old Hong Kong Taste” was the Head Chef of various renowned restaurants in Hong Kong and had more than 20 years of culinary experience.
BEAUTERUNWAY was invited to Old Hong Kong Taste Charitable Grand Opening media food tasting.
Canton River Trout “Siew-mai” 市桥白卖
A Canton Panyu icon, this dish is almost a century old. The Fresh river trout is crowned with Chinese sausage for a unique distinct flavour. This soft steamed combination is a delightful departure from typical pork and prawn siew mai.
Steamed Garoupa Fillet Qianlong Style 海 鲜 乾隆星斑块
Using mushrooms, ginger, pork and vegetables, Chef Soon steamed the fillet to enhance the freshness and sweetness while retaining the smooth texture instead of using the traditional way of stewing this dish. Simple yet tasty, the fresh fillet is utterly flavoursome.
Twin Meat Platter of Gold Coin Chicken & Wild Pheasant Roll (Deep-fried Marinated Pork Roll) 肉 类 鸳 鸯 凤 齐 鸣 , 金钱鸡拼大良野鸡卷
Stuffed Bean Curd Skin with Assorted Mushrooms and Bamboo Shoot glazed with abalone sauce 心有千千结（网网千斤）
A delightful combination with fresh and crisp specially imported Hong Kong vegetables in the light clear soup. I am not a veggie person and this is the first time I polished all the vegetables in a dish. Surprise winner.
Fried Rice with Abalone and Cuttlefish with Abalone Sauce 鲍鱼照旧捞饭（鲍粒章鱼鸡粒饭）
Using Old Hong Kong secret recipe and 8 hours of preparation just for the Abalone sauce, the fragrant fried rice is infused with the flavour and aroma of diced abalone, chicken and cuttlefish, displaying a high level of culinary excellence.
Topped with a whole premium South African abalone cooked to perfection, this dish is simply divine !
Classic Black Sesame Roll 菲 林 芝 麻 卷
Hong Kong’s classic in the 60s, this is a RARE -find today with it’s authenticity and uniqueness.
Prepared painstakingly with black sesame and rolled delicately, the melt in your mouth texture is infused with the fragrant sesame aroma.My favourite !
Water Chestnut with Osmanthus 飞马踏燕（桂花马蹄露）
A prelude to the delectable lunch, I love the fragrant Osmanthus dessert with fresh crunchy chestnut but it’s a little too sweet for my palette.
The Glutinous Rice Balls in Osmanthus Brandy仙露明珠 from The Old Hong Kong Legend Michelin Maestro’s Menu is still my favourite Osmanthus dessert.
Old Hong Kong Taste is located at 1 Manu Avenue #02-01 my Village @Serangoon Gardens . For reservations, ring 6834 3013 .
*Photographs are taken with Panasonic GF3 (release date: late July), courtesy of Panasonic Singapore.