Asia Grand Restaurant
Dining at Asia Grand Restaurant is like slipping into your favourite pair of pyjamas - comfortable, familiar, but every time feels a little bit like the first. Now, I have dined at this gastronomic temple on many occasions, but this time we were rolling out the red carpet for a pal from Canada. And who better to orchestrate this edible symphony than Andy, the boss? So let's dig in!
First out of the kitchen was the Cherry Wood Smoked Roasted Duck. This bird is not just plated; it is presented like a theatrical reveal. The glass cloche is lifted, and a cloud of smoky aroma fills the air. It is a sensory spectacle, as the crispy skin and tender meat infused with cherry wood notes almost dance on your taste buds. This masterpiece is off-menu for now. So, if your tastebuds are tickling, better ring Andy!
Then came the Gastrodia, Chuan Xiong, Angelica Fish Head Soup - a Cantonese delicacy that is like a warm herbal hug for your insides. Slow double-boiled for six hours, the soup is clearer than my intentions to return to this restaurant soon. Loaded with the earthy goodness of traditional Chinese herbs, it is a sweet, herbal revelation in a bowl.
On to Braised Oxtail with Red Wine Sauce - a Franco-Cantonese love child. Think of it as beef bourguignon's cooler cousin. The red wine and onions provide a sweetness that begs for a swig of a good Bordeaux. Could the meat be a touch more tender? Perhaps, but it is a minor quibble in an otherwise delicious dish.
Stewed Luffa with Black Fungus and Garlic comes next. It's the sort of dish that doesn't scream for attention but earns it quietly with its clean, well-balanced flavours. A true underdog on the table.
The Deep Fried Crispy Sole Fish was an edible work of art, the fish painstakingly deboned, cut, deep-fried and reassembled atop its own skeleton, which was also deep-fried to a golden crisp. It looked like a phoenix rising from the oceanic depths, all golden and majestic. Each bite-sized piece was a crispy nirvana, making you wonder why you ever settled for less.
And finally, the Braised Vermicelli with Shredded Chicken, Bamboo Fungus, Shrimp and XO Chili Sauce. The vermicelli is the star here, soaking up every last drop of saucy goodness. Add the shredded chicken, bamboo fungus, and shrimp, and you have got a dish that covers all bases.
All in all, Asia Grand Restaurant pulls out all the stops. Between the culinary craftsmanship and the top-notch service, it is an experience you'll want to scribble into your food diaries. And if you happen to catch Andy, let him know he has nailed it, yet again.
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
