As the Hotel looks back on its illustrious past, Chef Goh also reflects on the rich amalgation of Singapore’s Chinese culinary heritage. Traditional dialect favourites have been refined, while still retaining the familiar flavours of yesteryears.
Whet your appetite with the Steamed Quail Eggs ‘Siew Mai’ in Truffle Oil, a classic Cantonese dim sum that is an elaborate preparation with a delicate quail egg perfectly encased with a prawn and meat filling, Chef Goh elevates the dish with the addition of truffle oil and flying fish roe.
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