Apologies for the long dissapearance, but work and socials doesnt allow much time for blogging lalely. But now that i've settled most of the major issues at work, i hope i can finally clear my much delayed posts at a faster pace. I hope everyone have still been keeping up with us because we've got loads to share!
Grand Palace located in Pavillion was a refreshing change from our usual oriental group's chinese restaurant haunts, the only time i came here was to attend a function, and the memorable dish i had at the time was their soya bean with birdnest that was served in a huge ceramic bowl. The birdnest was at generous portion and I could not get enough of it, i think i had at least 3 bowls that night.
We were glad to be led into a private room, what's with function ongoing, i had neither the mood nor the patience to endure noise and busy movements, and the constant yumsheng yumsheng at your neighbouring tables can get pretty annoying. Excuse me if i sound a bit bitchy here as i tend to get sour about weddings, whats with being mid 20's and single and all. hahaha
This time, we went there with a sole purpose in mind- to indulge ourselves with their pan-fried sharkfin which cost a painstaking RM140++ per individual portion.
We absolutely love the roasted piglet with glutinous rice. At RM180 per piglet and was it worth the price? I'd say its worth every cent of my wallet (ok maybe not my wallet, but u'd get my drift =P) We were first delighted by the sight of the piglet which was perfectly roasted to a happy golden color, and the sound of the crunchiness as we cut it through was like music to my ears. Hidden inside like a treasure were the glutinous rice which cooked with such precision that the rice was at a nice seperated texture and with the pork oil infused into the rice, it twinge an additional flavour that uplift the overall taste. Definitely a powerful combination.
I like KuKu Chicken, now please don't get the wrong idea.
"Kuku" is a cleverful word play of mushroom which is pronounced at 菇"GU" A Deboned chicken with assorted mushroom stuffing was definitely something innovative. Again the fresh creation was filled with rich robust flavours and the mushrooms and the chicken does meld with each other nicely
As if we havent got enough of meat dishes on the night, but when your carnivorous craving hits, you've just got to satisfy your tastebud. It's unjustly to torture them, really. So on top of those meat dishes, we've ordered the Braised lamb brisket in claypot with Fu Yu. Different from the Overseas Restaurant Versions. This ones here soup were thicken and slightly more salty. Goes really well with Tong Hou and the deep fried noodles. Now if only the meat was slightly more tender, then i've really no complains.
There's a good selection of desserts from mango sago, 雪, coconut pudding, red bean paste pancakes etc