Since young, my family loves going for good food to celebrate special occasions. And Ah Yat was one of our frequent dining places. This was where I developed my love for braised abalone, Peking duck and bird nest.
Peking Duck: The skin is crispy and just enough to taste the texture. The slices are tasty, proportionate to the thin slices of egg wrap. The hoisin sauce and scallions further amplify the flavour of the duck skin.
Shark’s Fin Soup: Accompanied with bits of mushroom and fish maw, the soup has an interesting biting texture. The restaurant is generous with the shark’s fin and you can literally taste the intricate texture of each shark’s fin. I loved the slight tangy flavour that whets the appetite.
Braised Whole Abalone: The braised whole abalone is of the right firmness and not difficult to slice through. It carries such a smooth and springy texture that it I just want to keep chewing and not stop! Most importantly, the sauce brings out the freshness of the abalone. The dish definitely packs a wonderful balance of taste and texture.
Sliced Fresh Clams with Honey Peas in Sichuan Sauce: This dish totally caught me by surprise. The clam is refreshingly sweet and tender on its own. The Sichuan sauce ties the dish together with its slightly sweet and spicy taste. Blown away.
Soya Sauce Steamed Soon Hock: Soon Hock or Marbled Goby, is a much sought-after table fish and my favourite! In this dish, the fish is fried first before steamed in light soya sauce. Absolutely fresh, the fish gives you a tasty white flesh with a fine texture that melts in your mouth. The light soya sauce is perfectly salty to complement the fish. Last but not least, the coriander leaves gives you the extra fragrance.
Yam dessert with Sago: Not your typical yam paste dessert, this has lower viscosity and more fluid. My brother and I are head over heels for the famous traditional Teo Chew dessert. So boy were we surprised with what this unique rendition could bring to our palettes. And the sago is just an added bonus!