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Hello, I'm Cliff Anderson! Why Cliff(y), you ask? Well, a lot of people I've met since primary school till now have always called me Cliffy! Anyway, for every 50 posts I come up with, and every 25,000 pageviews, I'm donating a sum of money to the World Food Programme. Your support is greatly appreciated.

Sunday, May 1, 2016

SIN: Dragon Bowl

Where cheese and cream sauce marries succulent prawns~

If you're looking for contemporary Cantonese cuisine with elements of tradition preserved in the dishes, look no further than Dragon Bowl. Despite its young age of slightly more than a year at the point of writing, the restaurant managed to make me a satisfied guest at the end of the meal.


Honeydew asked, "What are those black... blocks?" :P


Appetiser & Chili

I really enjoyed the nutrition-packed black fungi slathered in thick sauce, which were sitting on top of crunchy cucumber slices. The fried shallots with dried shrimps were also a delight to have with steamed rice. Apart from those, the two kinds of chili were pretty ordinary.


Marinated Sliced Pig's Shank in Teochew Style S$10.00
Taste: 6.5/10

I've got to admit that the meal didn't quite on a high note. The slices of shank wasn't that cold to begin with, and while they were said to be marinated, they weren't exactly bursting with flavours. The sweet, sour and slightly spicy chili sauce did help to accentuate that faint savoury taste. 


Braised Imperial Drunken Chicken Cutlet in Claypot (Small) S$14.00
Taste: 8.5/10

I wonder why is the word 'cutlet' there on the name of the dish. Anyway, the white meat was fresh, swimming in that sea of delicious broth with more than enough Chinese wine. On top of that, the herbal fragrance increased my appetite. The crunchy kelp strips were certainly a pleasant surprise to have.  


Deep-Fried Prawns with Cheese and Cream Sauce (Small) S$22.00
Taste: 8.5/10

Cheese and cream sauce might sound sickeningly rich, but apparently that wasn't the case for the one served at Dragon Bowl. Sweet and salty richness met succulent prawns coated with, thankfully, not-so-thick batter. My only qualm would be the fact that the prawns came to the table slightly more than lukewarm.


Braised Homemade Beancurd with Bamboo Charcoal Powder (Small) S$14.00
Taste: 8.5/10

Those black 'blocks' that Honeydew was asking were tasty beancurd cubes, which skin was infused with charcoal powder. The accompanying brown sauce came with mushrooms and dried scallops, while the bok choy (Chinese cabbage) was crisp, retaining its natural sweetness well. 


Mango and Pomelo Sago with Ice Cream S$7.00
Taste: 7.5/10

The chilled mango soup was delivered at the right temperature. The pomelo bits, even though there weren't many of them, lent a sour taste that balanced the overall sweetness of the mango soup that blended with the vanilla ice cream. The sago, however, wasn't memorable. In general, it's not easy to get good quality sago, I feel. 

Melon's Rating
Taste: 8/10
Ambience: 8/10
Service: 8.5/10
Overall: 8/10

On top of the delectable dishes, the server was pretty warm and attentive. Pika's advice: The restaurant rolls out monthly exclusive promotion according to the website. Do check it out.

Dragon Bowl

6 Raffles Boulevard
#03-129A Marina Square
Singapore
(Daily: 10.00am - 10.00pm)


*Prices quoted are subject to 10% service charge and 7% GST.

Have a nice meal,
Cliff(y)

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