Chinese food with some Singaporean twists
3
By
Mikey U.
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Insider
| Rank:
14,718
Chez Mayflower Restaurant
We were pleasantly greeted and seated by the hostess, recieving her full attention in the quiet, empty restaurant. Glasses of hot tea were brought to the table as we perused the extensive menu.
-Scrambled Egg & Beef Chow Fun-
Pretty hefty portion of loosely cooked scrambled eggs with ribbons of browned beef, atop a pile of starchy, glutenous flat noodle. Mmmmm.
-Seared Pak Khwang Tung-
A heeping plate of pan fried chinese mustard greens. Lightly salted, the blooms are a lil bitter, but the stems are delectably crunchy and juicy. Mmmmm.
-Fried Pork Chops-
Fair amount of deep fried bad-for-you fatty pork. Lackluster on its own, but takes on and compliments the potent rice vinegar we drizzled over it.
-Duck Egg Noodle Soup-
On the smallish side, and the broth a little bland. But the rich rich duck compensates...
-Mango Pudding-
Very very faint in sweetness, made only somehwat richer by a teaspoon of heavy cream(?). Evidently pre-made and stored (for too long, IMO).
Total for appeasing three appetites, with plenty of leftovers... $30-someodd.
With well over a hundred items on the menu (some Singaporean variations), I'd go back for more. I wouldn't seek it out, but wouldnt mind trying a few more dishes...
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