tesss

Before embarking on the mission of trying all the Joel Robuchon restaurants in Asia, I'd have struck off the idea of going for a day trip to Macau just for lunch. And that was exactly what we did. Spontaneous much...except I was not prepared for bad time management and rushing to the ferry terminal (almost forgetting our passports), buying ferry tickets from the touts, left almost stranded without a cab in sight and alas, arriving so fashionably late for our lunch reservation and nabbing the spot for last lunch order for the day. Oh my, the drama. I don't think I want to relive any of this if I could do this all over again. 35 storeys up and we entered a secret doorway - dark and menancing, except that corridor led us into the world of Joel Robuchon, at the dome. This stunning centerpiece greeted us. Wow, just wow. And the pianist was tinkling on the ivory keys of this equally gorgeous piano. Sigh, why am I missing a ball gown and a feather boa in my head. At the corner of my...

Chin Lee Restaurant, a Teochew restaurant founded in 1973 by founder Eric Chua’s father was thrown into limelight after Chef Eric made an appearance on a number of tv shows and cooking programmes. The premises have an alfresco and indoor air conditioned dining area, I would suggest reserving a table indoors to beat the heat even at night!   These braised nuts with tofu was quite a delicious starter! Home-made Teochew Prawn Ball ($16) I fondly call it ngoh hiang with an addictively crispy beancurd skin stuffed generously with minced pork. Served with pickles and sweet sauce but I enjoyed it without any. Conpoy and Fish Maw Thick Soup ($30) This is in a tie with Yam's Kitchen - not too starchy and a lovely mix of fish maw and crabmeat.   Home-made Beancurd with Shimeiji Mushroom and Chicken Cube ($10) Crisp fried beancurd doused in a minced meat sauce and topped with fried wanton skin! Teochew Steamed Fish ($42) There is a reason why the teochew ladies have such smooth complexion...