The Signature Roasted Goose had the pride of place at our dinner preview at Xin Cuisine, Concorde Hotel recently. It’s in the new lineup of signature classic dishes at this restaurant. The buzz at our table was which goose leg tastes the best, right or left? (It’s the left, due to the goose resting on it when it sleeps!)
scrumptious roast goose leg
But this goose, marinated with a blend of soy sauce, herbs and spices and slow roasted over several hours for that golden, glistening crispy skin and juicy, tender meat, is scrumptious all over. The goose, weighing 3.5kg, from Guangdong, China, is served from Friday to Sunday, and 3 days advanced order on other days.
Cutting up the chicken that had been stewed in the pork tripe
The hot, peppery broth, pork tripe
Deserving of attention too is the Pork Tripe with Whole Farm Chicken. The chicken is stuffed in the tripe and simmered for three hours for the flavours to meld. Then the broth is slow cooked for another three hours with stewing hen, chicken feet, ginkgo, yuzhu, shallots and pepper.
It’s chee toh tong or pig’s stomach soup on another level. I loved its hot peppery tone with lots of umami, and the gelatinous feel of the soup. And of course rhe plump slices of tripe.
Lychee Shrimp Balls
We had begun with the Lychee Shrimp Ball, all crusty, prawny with melted mozzarella oozing at the bite, stringy and fun.
Golden Beancurd with abalone and sea cucumber 2
Golden Beancurd with Abalone and Sea Cucumber offers silky beancurd steamed, then fried and filled with a braised abalone on one slice, and sea cucumber on the other, in a lovely mesh of textures. It’s completed with a delicate sauce with chive flowers.
Honey glazed Iberico pork ribs
Honey glazed Iberico Pork Ribs are meaty and tender, caramelized with the honey glaze and easy to eat with the hands. The sweet and savoury ribs are served with a refreshing ice plant salad.
Wok-fried flat rice noodles with freshwater prawns and scallops
Wok Fried Flat Rice Noodles with Freshwater Prawns and Scallops are super yummy. It’s smooth, slurpy hor fun in the flavourful sauce, taking time to pry the sweet flesh from the prawn with roe, savouring it and the scallops.
Aiyu Jelly
Aiyo Jelly with Longan and Calamansi juice makes such a delightful, refreshing end to such a scrumptious dinner.
Chef Foong Yoke Hon, Sous Chef ; Chef Foong Ah Kwai, Chinese Chef ; Chef Tok Wei Kwong, Assistant BBQ Chef
Mooncakes for Mid-Autumn gifts
Chef Wong Joo Aun, Assistant Dim Sum Chef with the mooncakes
Mid-Autumn Harmony is Concorde’s theme for its collection of halal-ceritified mooncakes, with their attractive lacquer box designs.
Musang king mooncake to die for
There are the baked mooncakes of pure lotus paste or with single or double egg yolks, Golden Pandan Pure Lotus, Japanese Red Bean, Assorted Fruit Nuts, Black Sesame Lotus. For me it’s the Assorted Fruit Nuts, Japanese Red Bean and Sesame Lotus Paste.
Musang King Durian has long been a standout in snowskin at Concorde. It’s like pure durian in your mouth, fibre and all A set of these comes with a cooler bag!
There is also the Longan Wolfberry, Lotus Paste with Single Egg Yolk and Red Bean in snowskin.
The mooncakes are available at the Concorde Lobby and in Mid Valley Megamall till October 6. They are beautifully packaged in sets of four for easier gifting. The sets can be delivered to your doorstep.
Call or WhatsApp 012 399 5021 or email fbkl@concorde.net