Asia Grand Restaurant
As a big fan of their classic Cantonese fare and evergreen Peking Duck promotion since their early days at Hotel Asia and then Odeon Towers, this was my 5th visit to Asia Grand Restaurant since their official reopening at Fairmont Singapore last October.
Other than the usual must-order Peking Duck and the pre-ordered roast suckling pig, I again left it to Andy to curate our dinner menu this evening as we had never been disappointed by his recommendations.
Steamed razor clams with enoki mushrooms and garlic has always been one of the family’s favourite seafood dishes. I could not find any tung hoon (Glass noodles) with the steamed clams but the sweet seafood meat, garlic and savoury sauce combination could never go wrong.
Having both sea grouper and prawns each cooked in two ways was like having 4 instead of 2 dishes for the dinner. Half of the sea grouper was sliced, stir-fried on high heat and served with broccoli florets while the other half (mainly head portion) was deep fried and served simple salt and pepper style. The golden deep-fried prawn balls were served in 2 sauces - salted egg and wasabi. Rich, chunky and full of umami flavour, the kids surely enjoyed these.
The Hong Kong Kailan claypot was smokey and sizzling with aroma of garlic and prawn paste filling the air when served. If not for my almost-filled stomach capacity and the claypot rice which was coming up next, I would definitely order a bowl of plain rice to go with the claypot dish.
Up next - claypot Lap Mei Fan (wax meat rice). Good quality cured or wax meat from Hong Kong were used in this classic rice dish. Meat sausage, liver sausage, pork belly and duck were laid neatly and cooked with rice below in a claypot. Oil from the cured meat infused the al dente rice with much fragrance and umami taste. Drizzle their own concocted light sauce over and enjoy the grand finale!
Asia Grand Restaurant
252 North Bridge Rd, #03-22B Fairmont Singapore (South Tower, Singapore 179103
Lunch
11:30am - 3:00pm
Dinner
6:00pm- 10:00pm