Hong Yuen, SICC
We had dinner here one night while house-sitting for Pops. The restaurant that night was almost empty so it was very quiet, very peaceful, just the way we love it. We didn't really expect much out of the dinner because the dim sum brunch we had here previously was so lackluster. As it turned out, we were wrong. We were very pleasantly surprised that the dishes on the ala carte menu fared tonnes better than the dim sum offerings.
We started off with some Sauteed Scallops with Macadamia Nuts in XO Sauce served in Vietnamese Pastry ($20). They'd obviously ran out of macadamia nuts, which explains the cashew nuts replacement. This was nuanced, the typically bold XO sauce was used sparingly, so it delicately coated the succulent scallops, letting the natural mild taste of scallops shine through.
The Braised Noodles with Dried Scallops and Golden Mushrooms ($14) was pretty good as well, the oyster-based braising sauce was fairly light, with chives and beansprouts adding a refreshing crunch to the soft chewy noodles.
The Sauteed Baby White Cabbage with Garlic ($12) was cooked through, without being limp or too salty. This was still crunchy, lightly seasoned and not oily.
Apart from the scallops dish, we really loved the Braised Beancurd with Vegetables and Mushrooms in Claypot ($12). Beancurd was silky smooth and soft, gravy was luscious without being too heavy, and lettuce lent a nice crunch and freshness to the dish.
Hong Yuen
180 Island Club Road
Singapore Island Country Club
Island location
Tel: 6450 1426
Open
Lunch:Tuesdays to Fridays from 12noon to 3pm; Saturdays, Sundays & Public Holidays from 11.30am to 3pm
Dinner:Tuesdays to Sundays & Public Holidays from 6pm to 10.30pm
Fridays & eve of Public Holidays from 6pm to 11pm
We started off with some Sauteed Scallops with Macadamia Nuts in XO Sauce served in Vietnamese Pastry ($20). They'd obviously ran out of macadamia nuts, which explains the cashew nuts replacement. This was nuanced, the typically bold XO sauce was used sparingly, so it delicately coated the succulent scallops, letting the natural mild taste of scallops shine through.
The Braised Noodles with Dried Scallops and Golden Mushrooms ($14) was pretty good as well, the oyster-based braising sauce was fairly light, with chives and beansprouts adding a refreshing crunch to the soft chewy noodles.
The Sauteed Baby White Cabbage with Garlic ($12) was cooked through, without being limp or too salty. This was still crunchy, lightly seasoned and not oily.
Apart from the scallops dish, we really loved the Braised Beancurd with Vegetables and Mushrooms in Claypot ($12). Beancurd was silky smooth and soft, gravy was luscious without being too heavy, and lettuce lent a nice crunch and freshness to the dish.
Hong Yuen
180 Island Club Road
Singapore Island Country Club
Island location
Tel: 6450 1426
Open
Lunch:Tuesdays to Fridays from 12noon to 3pm; Saturdays, Sundays & Public Holidays from 11.30am to 3pm
Dinner:Tuesdays to Sundays & Public Holidays from 6pm to 10.30pm
Fridays & eve of Public Holidays from 6pm to 11pm
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