Ah Yat Abalone Forum Restaurant 阿一鲍鱼富臨 – Boston Lobster & Fresh Abalone Set

Everyone has friends and we do “categorise” them whether you know it consciously or not. I have home-maker friends, a group of ladies that I go hi-teas with and we talk about children and family matters. I have traveling friends that I go overseas with simply because they are the most “chin chye” (not fussy) people who doesn’t mind the adhoc schedule I am accustomed to. I have photography kakis or friends that I enjoy doing charity events with, providing free photography services (some I have blogged about and others not, as a respect to the charity’s privacy policy). I have makan kakis, friends that I eat with and this bunch of friends is divided into several groups, blogging purposes, social breakfasts, lunches and dinners. Adrian and Yap fall into the last category (May and Ross are also regularly featured on my social dinner posts).

Dinner makan kaki, Yap Yap Yap!

Dinner makan kaki, Yap Yap Yap!

Dinner makan kaki, Adrian.

Dinner makan kaki, Adrian.

Somehow, food is always involved whatever the category of friends I have, and that made blogging easier for me in a way. These groups of people are my friends because we share the same passion for our family, photography, travel and Food! My friends are not overly critical (yes, they do jest about my photos and blog) and we’ve agreed to disagree with percipience. I don’t really care about what they say because their actions speak louder than their words. My experience with them tells me I have the “bestest” of the lot life has dealt me.

I spent a lot of time online and every now and then, I will stumble upon good deals on food. Adrian, Yap and I have an understanding that anything S$50 (give and take a little), I can, without consulting them, buy the online vouchers for food that I deem as good value. And so I did. I bought vouchers for this dinner which I thought was really a good deal at a whopping discount!

Paid S$29.80 per person for this S$68-value meal.

Paid S$29.80 per person for this S$68-value meal.

Deal bought!

Deal bought!

I have recently eaten at Ah Yat Abalone Forum (see hairy crab post click here) and I thought the quality of food and cooking-style suited me, and that my friends would enjoy it too.

We made reservations for dinner at 7pm but ran late due to traffic jam as it was raining cats and dogs that night.

The usher asked, “Any reservations?”
“Yes, we have and we’re using vouchers.”

She led us to our table and asked what tea leaves we’d like for our Chinese brew. Just then, Adrian saw another promotional menu at the table. There’s lobster albeit Boston, in this meal. He asked if we would mind switching to that, we didn’t and accordingly informed the restaurant manager that we would not be using our vouchers after all.

This caught Adrian's eye.

This caught Adrian’s eye.

Let’s see what we had.

Most Chinese restaurants use this server's sheet where food is strike off when served.

Most Chinese restaurants use this server’s sheet where food is strike off when served.

Marinated Chicken with Gong Cai. This appetiser was nicely scented with Hua Tiao (yellow wine). The Gong Cai were very crunchy and refreshing.

Marinated Chicken with Gong Cai.
This appetiser was nicely scented with Hua Tiao (yellow wine).
The Gong Cai were very crunchy and refreshing.

Double-boiled Fish Maw Soup with Sea Whelk (snail) and some Chinese herbs.

Double-boiled Fish Maw Soup with Sea Whelk (snail) and some Chinese herbs.

Drizzled with some Black Vinegar, the soup was delicious!<br />The fish maw was bland, slippery smooth but I loved it for the TCM properties that this is good for rejuvenation and skin collagen-generating powers.<br />The sea whelk tasted very similar to sliced abalone, chewy yet tender enough to succumb to my bite.<br />The superior stock used in making the broth was a little too salty for me but there was no dispute that it was tasty.

Drizzled with some Black Vinegar, the soup was delicious!
The fish maw was bland, slippery smooth but I loved it for the TCM properties that this is good for rejuvenation and skin collagen-generating powers.
The sea whelk tasted very similar to sliced abalone, chewy yet tender enough to succumb to my bite.
The superior stock used in making the broth was a little too salty for me but there was no dispute that it was tasty.

Stewed Whole Fresh Abalone (4 heads) with Japanese Mushroom and Kale.

Stewed Whole Fresh Abalone (4 heads) with Japanese Mushroom and Kale.

The abalone I had on my Hairy Crab meal was 2-head and this 4-head abalone definitely seemed small in comparison. Abalones are weighted in 600g. One head means that abalone is 600g and 2-head means it takes 2 abalones to make up the 600g. The 4-heads that we have here meant 125g each as it would take 4x125g to make up the 600g. But this doesn't looked like 125g to me. Maybe it has dehydrated during stewing.

The abalone I had on my Hairy Crab meal was 2-head and this 4-head abalone definitely seemed small in comparison. Abalones are weighted in 600g. One head means that abalone is 600g and 2-head means it takes 2 abalones to make up the 600g. The 4-heads that we have here meant 125g each as it would take 4x125g to make up the 600g. But this doesn’t looked like 125g to me. Maybe it has dehydrated during stewing.

Deep-fried Fish Fillet with Honey Pepper.

Deep-fried Fish Fillet with Honey Pepper.

The batter was very crispy and the fillet of fish was smooth and tender.The waiter told me it was "Rainbow Fish" in Chinese but I think it's Dory.The sauce however, looked like Thai sweet chilli sauce. I could not taste pepper (which was alright by me, not a fan of pepper in dry dishes) and the honey, if present, was only a hint.Over all, the dish had good combination of sauce and sweet crunchy raw red onions in proportion to the generous fillet.

The batter was very crispy and the fillet of fish was smooth and tender.
The waiter told me it was “Rainbow Fish” in Chinese but I think it’s Dory.
The sauce however, looked like Thai sweet chilli sauce. I could not taste pepper (which was alright by me, not a fan of pepper in dry dishes) and the honey, if present, was only a hint.
Over all, the dish had good combination of sauce and sweet crunchy raw red onions in proportion to the generous fillet.

Baked Boston Lobster in Superior Soup.<br />The waiter replied that the Boston Lobster was live when I asked if they were chilled, frozen or swimming.<br />The lobster meat was softer than I liked but that was good for "older" people with less energetic jaws I supposed, lol...<br />Cooked a tad longer and it might become rubbery so this was good.<br />The superior soup or stock was deliciously seasoned.<br />Half a lobster but I think the whole meal portioning was good as Adrian was filled and I wanted to leave room for more "ang moh" desserts after this meal.

Baked Boston Lobster in Superior Soup.
The waiter replied that the Boston Lobster was live when I asked if they were chilled, frozen or swimming.
The lobster meat was softer than I liked but that was good for “older” people with less energetic jaws I supposed, lol…
Cooked a tad longer and it might become rubbery so this was good.
The superior soup or stock was deliciously seasoned.
Half a lobster but I think the whole meal portioning was good as Adrian was filled and I wanted to leave room for more “ang moh” desserts after this meal.

"Mee Poh" with shredded Fish Maw, Spring Onion and Ginger.

“Mee Poh” with shredded Fish Maw, Spring Onion and Ginger.

As you may have noticed, the Fish Maw here is different from those in the Soup. This is actually the fried bladder of fish. The taste is bland and texture spongy. Deep-fried fish maws can readily absorb the flavours of the dish they are put into. The mee poh is likened to the Italian fettucine. This noodle was not house-made but supplied. The texture of the noodles just made it to entry level springy or as we called QQ. Adrian was full by then so his portion was split between Yap and I.

As you may have noticed, the Fish Maw here is different from those in the Soup.
This is actually the fried bladder of fish.
The taste is bland and texture spongy.
Deep-fried fish maws can readily absorb the flavours of the dish they are put into.
The mee poh is likened to the Italian fettucine.
This noodle was not house-made but supplied. The texture of the noodles just made it to entry level springy or as we called QQ.
Adrian was full by then so his portion was split between Yap and I.

Two of my favourite hot desserts in one. Almond Juice (Cream) with Bird's Nest. Loved it for my believe in its nutritional properties the TCM way, of course!

Two of my favourite hot desserts in one.
Almond Juice (Cream) with Bird’s Nest.
Loved it for my believe in its nutritional properties the TCM way, of course!

Our bill came to a total of S$180.08.

Our bill came to a total of S$180.08.

Adrian said that he wouldn’t pay the original price of S$138++ for this meal but the discounted price justified it. Having such savings, we went in search for desserts. See you there! 😉

Ah Yat Abalone Forum Restaurant 阿一鲍鱼富臨
Hotel Grand Pacific.
101 Victoria Street.
Singapore 188018.
Tel: 6332 2288

Operating Hours: (Daily)
11.15am – 2.30pm (Lunch)
5.45pm – 10.30pm (Dinner)

See their promotions here http://bit.ly/GCe3WO

P.S. We still have the S$29.80 vouchers so you may see another Ah Yat post before they expire.

Happy eating 🙂

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Comments
11 Responses to “Ah Yat Abalone Forum Restaurant 阿一鲍鱼富臨 – Boston Lobster & Fresh Abalone Set”
  1. cate b says:

    I’m in on this one! 😉

  2. Abalone–Never eaten it. It looks absolutely fascinating. By the way, you look great in red. Thank you for posting Sam. You are always increasing my education.

  3. Laura Lynn says:

    everything looks fresh and delicious! And that red color suits you perfectly!

  4. Arrrgh, i’m craving for this kind of fancy chinese delicacy…
    i guess it’s all worthed for “icip-icip” or food tasting…
    i hope there’s ah yat abalone promotion too in Indonesia…

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