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While Mandarin Oriental’s executive Chinese cuisine chef, Cheng Hon Chau continues to build on Cherry Garden’s repertoire of Cantonese cuisine, he’s given leeway to break the rules where he deems fit.
The elegant Chinese restaurant at the Mandarin Oriental, Singapore has welcomed Hong Kong-born Cheng Hon Chau as its executive Chinese cuisine chef. While Cheng has sharpened his knives across kitchens in Hong Kong, Kuala Lumpur and Singapore, he was most recently spotted at the Tung Lok Group. Not surprisingly, he brings with him the same exacting culinary standards upheld by Tung Lok kitchens and you’ll taste it in his creations. While he continues to build on Cherry Garden’s repertoire of Cantonese cuisine, Cheng is given leeway to break the rules where he deems fit. On the dim sum menu, you’ll find traditional dim sum offerings interspersed with a few tasty surprises.
Here, a baked abalone turnover flakes apart to reveal diced chicken and mushrooms. Spring roll, tightly rolled like a slim cigarette, sits on the side and comes filled with sweet scallop. On the a la carte menu, there’s soup cooked with duck bones. A twirl of la mien sits within, topped with tender shreds of duck and Sichuan vegetables. The roast chicken holds up well with finely crisped skin skirting succulent flesh. A sprinkling of fried curry leaves, toasted almonds, and dried shrimp add an intriguing burst of flavour that doesn’t detract from the natural sweetness of the meat.
Level 5 Mandarin Oriental, Singapore, 5 Raffles Avenue, Marina Square. Tel: 6885 3500
