Regal Court

7

6

6

9-10 The very best | 7-8 Excellent | 5-6 Very good | 3-4 Fair | 1-2 Poor

Setting:

Reminiscent of a 1930s Shanghai club, this restaurant is lavishly decorated with red velour upholst-ery, flock wallpaper and lacquer screens to offer privacy.

Food:

Chef Peter Kong's menu as evolved over the years from fusion into more traditional Cantonese cuisine. Fish maw, shark's fin, abalone and bird's nest dishes occupy an entire page of the menu each and are all considered house specialities. The Cantonese style barbecued suckling pig, roasted goose and soya sauce chicken are all excellent traditional starters. The generous portion of sautéed scrambled egg with fish maw and crab roe is fragrant with a light fluffy texture. Soups such as double- boiled sea-whelk, melon and fish maw soup or braised minced partridge soup with bird’s nest are both delicately flavoured starters. The sauteed prawns with lemon grass and rose blossom is surprisingly bland but arrives with fish sauce for some added flavour. The baked oyster with spring onion in a casserole has a crispy outside but retains its moisture within. The tea-smoked chicken is succulent with an unusual floral undertone, whilst the stir-fried minced pigeon has a delicious salty crisp exterior. To end the meal, don't miss the piping hot steamed buns with custard cream.

Wine:

Around 30 wines are available ranging from top vintages of Dom Perignon to mediocre vintages of Chateau Lafite Rothschild.

Service:

The smartly-attired staff are always pleasant and try hard to please.

Price:

A six-course set dinner, which includes bird's nest and two fish maw dishes is $238 per person, without wine. If shark's fin and abalone dishes are included the bill will be around $700 per person.

Signature dishes:

Email to a friend

Recipient email address:


From:


Your email address:


Message:

Send to another friend