Be part of the in-crowd and receive exclusive party invitations and fabulous offers.SIGN UP WITH TATLER
The interiors are well-designed and reasonably well appointed. The central feature, a cluster of colourful silk lanterns, seems to suggest a Vietnamese joint rather than a Chinese restaurant. However, they are pretty to look at and they do their job of drawing attention to the restaurant. The settings and the furnishings seem to be more of a stylish, casual café rather than a serious eating place – although the cuisine and prices say otherwise. Overall, it is a bit of a mismatch of style and function, but the customer experience remains, largely, very positive.
The large, juicy, fried prawn balls on lemongrass sticks are an instant hit as an appetiser, especially with the fresh, zingy, spicy citrus sauce - which we couldn’t get enough of. Another stand out dish, the wok-fried Kagoshima wagyu beef tenderloin with peppercorn, onions and chives, arrives perfectly juicy and redolent with smoky, aromatic and peppery flavours. This dish is perfect with rice. Next, comes the piece de resistance – the Blue Lotus signature chilli pomelo crab, which we highly recommend over any local chilli crab dish you may have tasted. This dish does away with the cloyingly sweet tomato-and-chilli-sauce base that other local chilli crabs use. Instead, it relies on fresh tropical ingredients like ginger torch flower, lemon grass, fresh chillies and other scorching, mouth watering spices ground into its paste. The result is a heady, Southeast Asian winner of a crab dish that is simply unforgettable. We were swabbing the dishes clean with the mantou buns which we ordered. If you are still hungry, the crabmeat fried rice with egg white and XO sauce is a delicious comfort food addition that will round up your meal well. It goes perfectly with any remnant sauce from the crabs as well.
The choice of house pours is only limited to only one red or one white. There is more choice if you order by bottle. The wine menu offers over a dozen labels, including reds, whites and champagnes. The serving staff are generally conversant about the types of wine on the list, but if you want to be more specific with about wine pairings with the food, it is better to discuss this with the manager on duty.
Right from the telephone booking, to the welcome, to table service, the various staff at this restaurant are consistently personable, warm and helpful. Most have excellent knowledge of the menu items and the actual service is always prompt and efficient. As the restaurant is small and the attendants are always circulating, it is easy to get attention when we need it.
The final bill seems a bit high if you consider the café-like setting, but the excellent food and the warm attentive service justifies a significant portion of the bill.