Sunday, June 9, 2013

Chu Dao Chinese Cuisine 厨道

We bought a Groupon to eat at Chu Dao because I remember it was pretty good the last time I tried it. This is a fairly new restaurant set up by celebrity chef Tan Yong Hua. 

A classy-looking place, with a small seating capacity.

We had a whole Peking Duck ($68). We added the duck meat to the Ee Fu Noodles ($8). The skin is not the usual egg skin, but is more of the chewy kind. You also get to wrap your own ingredients into the skin. The skin was crispy and not fatty. The Ee Fu Noodles had a wok hei taste and was adequately moist.

We also had a Braised Special Beancurd with Shimeji Mushroom and Vegetables ($16). This was executed better than the Three Kinds of Vegetables in Wok-Fried X.O. Chilli Sauce ($14) which tasted like the chef forgot how much condiments he added- it was way too salty.

The Pan-fried Pork Spare Ribs with Coffee Sauce ($16) was very well coated with an aromatic coffee sauce.

This is one of my favourite dishes because it's as addictive as french fries- you don't want to eat them, but once you start, you can't stop. The Pork Floss Brinjal with Salted Pepper ($10) is unhealthy in every way- pork floss, salted, deep fried- but that's why it's so appealing. Lightly battered and non-greasy, it made for an addictive snack in between the dishes.

I would give the dessert a miss. The Chilled Mango Sago ($5) was dilute and just made for a nice cold drink. There was no depth to the dessert.

Service, while polite, was lacking. They did not place the pots of tea at our table and did not refill our cups as well- we had to request for them to do so.

Chu Dao Chinese Cuisine 厨道
45 Joo Chiat Place
Tel No: 6 334 1925 


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