SICC Bukit Room
The good thing about the Bukit Room is that the service here is exceptional although there's no service charge. It's also really quiet on weekdays so it's really relaxing and peaceful to dine here after hitting the gym. Plus, it's about the only place we can indulge in sharks fin soup without burning a hole through our pockets.
We were obviously in a seafood mood, so we first had Live Prawns Drunken with Herbs ($28). Prawns were fresh and sweet, but the herbal soup wasn't that great. It was just lacking in that wholesome fragrance and depth that Jumbo's version is so famous for. But at only $28, we couldn't really complain.
We also had the Wok-Fried Homemade Beancurd ($15), smooth custard-like plain beancurd slathered in a luxuriously rich gooey oyster sauce gravy flavoured by Honshimeiji Mushrooms and Dried Scallops.
We also got a Steamed Soon Hock ($56) Hong Kong Style. Fish was fresh and steamed just right, so it was still moist and soft, and it was drenched in a very delicate, soy and sesame oil concoction. I liked that the soy sauce was really very light and not very salty, so it was a wonderful complement to the mild clear taste of the fish.
The Braised Sharks Fin Soup ($36) with Dried Scallops and Golden Mushrooms is probably the cheapest around. This was thick, rich and nicely accented by enoki mushrooms, egg drops and the umami flavours of properly shredded dried scallops.
The sharks fins was the authentic version, no fake sharks fin served here. And they were really generous with the fins so you get chunks of it every spoonful.
Bukit Room
Singapore Island Country Club
Bukit Location
Tel: 6461 7425/6
Open daily for lunch from 11.30am to 2.30pm,
Mondays to Thursdays and Sundays for dinner from 6.30pm to 10.30pm
Fridays Saturdays and eve of Public Holidays for dinner from 6.30pm to 11pm
We were obviously in a seafood mood, so we first had Live Prawns Drunken with Herbs ($28). Prawns were fresh and sweet, but the herbal soup wasn't that great. It was just lacking in that wholesome fragrance and depth that Jumbo's version is so famous for. But at only $28, we couldn't really complain.
We also had the Wok-Fried Homemade Beancurd ($15), smooth custard-like plain beancurd slathered in a luxuriously rich gooey oyster sauce gravy flavoured by Honshimeiji Mushrooms and Dried Scallops.
We also got a Steamed Soon Hock ($56) Hong Kong Style. Fish was fresh and steamed just right, so it was still moist and soft, and it was drenched in a very delicate, soy and sesame oil concoction. I liked that the soy sauce was really very light and not very salty, so it was a wonderful complement to the mild clear taste of the fish.
The Braised Sharks Fin Soup ($36) with Dried Scallops and Golden Mushrooms is probably the cheapest around. This was thick, rich and nicely accented by enoki mushrooms, egg drops and the umami flavours of properly shredded dried scallops.
The sharks fins was the authentic version, no fake sharks fin served here. And they were really generous with the fins so you get chunks of it every spoonful.
Bukit Room
Singapore Island Country Club
Bukit Location
Tel: 6461 7425/6
Open daily for lunch from 11.30am to 2.30pm,
Mondays to Thursdays and Sundays for dinner from 6.30pm to 10.30pm
Fridays Saturdays and eve of Public Holidays for dinner from 6.30pm to 11pm
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