You know, everytime someone asks me whether it's stressful to be a lawyer, I always tell them that the work itself isn't what stresses me out, it's the clients. How good, or bad, a client is determines whether that particular file is 'painful' or not. We are, afterall, in the service line.
We brought out one of our all-time favourite clients for a Chinese New Year luncheon at Peach Garden Sichuan, where we'd celebrated our firm's CNY Dinner last year. Although we hadn't done any work for him the past year, we were very pleasantly surprised with festive hampers that arrived at our doorstep just before the Lunar New Year. Really, it's clients like this that make us feel appreciated (and loved!).
As with most other Chinese restaurants during the festive period, only set menus were available for order. Lunch was a 7-course affair ($68++ per person) but because the portions were kept small, we didn't end up stuffed and bloated for the rest of the afternoon.
Lunch kicked off with the obligatory Salmon Yusheng, which we tossed for prosperity, good friends, good health (and good bonuses!).
Fish was fresh and this was a lot less sweet than the others I've had this year. We'd specifically instructed the waitress to hold off the honey.
This was quickly followed by the Braised Shark's Fin Soup with Crabmeat, starchy and richly flavoured, with plentiful chunks of shark's fin interspersed with shredded crabmeat. The texture of the crabmeat seemed of the frozen variety but at least it didn't have that awful frozen fishy flavour.
Next up was the Pan-fried King Prawn coated lightly with a butter cream and plum sauce concoction. Sliced seeded chillis and flash-fried curry leaves lent a subtle peppery heat.
The Braised Duck Web with Dried Oyster in a black moss-filled beancurd skin pouch was a classic mix of things I hate and things I love. I love the soft chewy beancurd skin and the moss, together with the mellow oyster sauce gravy slathered over it, but I gave the duck web and dried oyster away. I've never liked eating these so-called "Chinese delicacies".
The Fried Glutinous Rice with Chinese Sausage heralded the end of the savouries. The soy-infused rice was sticky, slightly charred and flavoursome.
For dessert, we were served a very refreshing Chilled Aloe Vera with diced snow pears and coral grass, very balanced and light.
We also had the Pan-fried Nian Gao, also not my favourite thing to eat during Chinese New Year. The rest liked it though, soft, sweet and chewy.
Peach Garden Sichuan @ Miramar
401 Havelock Road
Miramar Hotel, Level 3
Open Mondays to Fridays from 11.30am to 2.30pm and 6pm to 9.30pm;
Saturdays from 10.30am to 2.30pm and 5.30pm to 9.30pm
Sundays from 8am to 11am; 11.30am to 2.30pm, 5.30pm to 9.30pm
Tel: 6736 3833