Peach Garden Sichuan @ Miramar

Peach Garden Sichuan is the fifth outlet under the Peach Garden group of restaurants, and marks its first foray into the world of Sichuan cuisine, known for its tongue-numbingly spicy food. They've kept their beloved Cantonese classics on the menu here, so you get a mix of both delicate Cantonese food and robust Sichuan cuisine.

We had our firm's Chinese New Year Dinner ($908++ per table) here recently. As usual, the dinner was highlighted by the various comedic talents, and dance and song recitals put up by the staff. Hey, lawyers can do more than just argue, you know.

Overall, the food was unusual and quirky, in a sense that I wouldn't have thought to pair ingredients the way Peach Garden Sichuan did. But they did it sufficient skill and finesse, so although the dishes were unconventional, they still tasted good.

First up was the Prosperity Yusheng with Salmon and Ikan Parang. This was one of the better yushengs around, vegetables were fresh and crisp, and fish was sweet and clear.


The mess we made Lo-Hei-ing while yelling out our new year wishes of "Bonus".


The gorgeous presentation of Roasted Golden Suckling Pig. I've never really took to suckling pig, mostly because it usually tastes like fried pork lard, which I don't like anyway.


Doughy pancakes with sprigs of spring onions and cucumbers were given to pair with the Suckling Pig


As aforementioned, I'm not a fan of suckling pig, but this was real crisp, and just with the skin, without a sliver of the underlying fat. It's like a refined version of fried pork lard, so even I didn't mind this.


The unconventional Crisp Fried Soon Hock Fish with Yam Paste. I didn't think I'd like this because it sounded weird, but as Tim Gunn puts it: "they made it work"!


There were 2 fishes for every table, layered with cubes of soft yam and smothered in a smooth yam paste. The sweet mashed yam paste complemented the mild taste of the fish.


The Pan Fried King Prawns with Minced Meat in Sichuan Style was quite delectable. The diced mushrooms, minced pork and mei cai combination added a enough flavour to the prawns, salty but balanced. The prawns were jumbo-sized, sweet and succulent, albeit a little tepid.  


Braised Sliced Abalone with Sea Cucumber and Lettuce is another traditional Chinese New Year dish, but as expected, I don't eat both abalone and sea cucumber. I did partake in the crunchy fresh lettuce though. The letdown in this dish was the gravy, which was a tad too starchy.


The Stewed Pig Trotters in Vermicelli was surprisingly good. I don't like pig's trotters, in fact, I don't like eating the feet of anything. Yes, even the well-loved Chinese dish of chicken feet and the German comfort food that is pork knuckle. I liked the savoury vermicelli, which soaked in the flavours of the luscious oyster and soy sauce gravy.


Although I'm not a big fan of Fried Nian Gao, this was addictively chewy and had a nuanced sweetness.


I preferred the other dessert of Chilled Black Glutinous Rice with Ice-Cream, this was both comforting yet refreshing.



Peach Garden Sichuan @ Miramar
401 Havelock Road
Miramar Hotel, Level 3
Open Mondays to Fridays from 11.30am to 2.30pm and 6pm to 9.30pm;
Saturdays from 10.30am to 2.30pm and 5.30pm to 9.30pm
Sundays from 8am to 11am; 11.30am to 2.30pm, 5.30pm to 9.30pm
Tel: 6736 3833
Website: www.peachgarden.com.sg

Comments

Anonymous said…
The Prof says that he actually used to fish for soon hock at mining pools when he was a small boy. Those fish were lazy buggers and hauling them (once hooked) were easy. And i never liked the look of soon hock anyway.
Bern said…
but soon hock looks like grouper and seabass! If I remember correctly, you like grouper, don't you?

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