New Menu: Taste of Singapore by Maxim's Chinese Cuisine

New Menu: Taste of Singapore by Maxim's Chinese Cuisine

Singaporean and Malay dishes with a Cantonese Touch here in Hong Kong

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Davis  Davis  | 3 days ago

With Maxim's being one of the largest restaurant groups in Hong Kong, you are almost certainly familiar with them and the array of cuisines they offer. This summer their Chinese Cuisine line has partnered with famous Singaporean chef, Chong Wui Choong, to bring Hong Kong an authentic taste of Singapore but also with a touch of Cantonese flare. The new menu will be on offer at all Maxim's Palace outlets (see full list below) from now until the 14th September.


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Marinated chitterlings (L) & Marinated pig's knuckle (R)


From the recommended dishes we were presented with, there were a few that truly stole the show. I have always been intrigued about intestines dishes, and the marinated chitterlings piqued my interest. They were not only full of flavour from the marinated soy base but the texture won my heart with a dense chewiness that was tender enough to be eaten with ease.

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The crispy fish skin with salted egg yolk was definitely a crowd pleasing appetiser. Crispy, deep-fried fish skin rolled in layers of salted egg yolk and pork floss was just like the hyped packaged versions' elder sibling but on steroids.


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Bat Kut Teh is usually a must for me whenever I go to Singapore, however the one they serve here is not your average hawker centre dish. Specially-selected Berkshire pork ribs was used to enhance the flavour in the soup to achieve the tender, juicy texture. Personally, I prefer my Bat Kut Teh to be strong either on the white pepper or the herbal taste, but this one is a much milder version adapted to suit Hong Kongers' taste buds.


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The star of the menu for me was undeniably the deep-fried prawns with oats. Butterflied whole prawns deep-fried, then stir-fried with oats, butter and egg floss. They were incredibly crispy and you could pop the whole prawn into your mouth without biting off the head or tail (I'm craving them badly as I am writing this).


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The Kam Heong Crab was another highlight of the meal. The aromatic and spicy sauce is of Malaysian origin, and is highly addictive with its aroma and tropical spices. Highly recommend an order of this one if you are in a group, but note that it can get quite messy, and remember to order a side of rice to mix in with the sauce. You can thank me later.


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If you still have space for dessert, and like me, call yourself a durian fanatic, you have to order the durian pudding. Packed with generous helpings of the best Malaysian durians, this dish is so rich and creamy that it tastes like straight up pureed durian. Truly a guilty pleasure that is worth every bite.


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For those who are not into durian and its powerful smell, the pandan and coconut pudding is the way to go. A sweet, slightly heavier dessert with the rich coconut and glutinous rice pudding as the base of a thick pandan pudding.


Verdict

The new 'Taste of Singapore' menu brought me all the way to Singapore for a few hours. With this menu only here for two months, you will definitely being see me going back for more of the deep fried prawns and crab and to try out a few other dishes on the menu.


Promotional outlets:

All Maxim's Palace outlets, All Jade Garden outlets (except Tsim Sha Tsui, Mei-xin- Jade Garden), Symphony by Jade, Hoi Yat Heen, Jasmine, House of Jasmine and all Jasmine Garden outlets







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Davis

Davis | Hong Kong

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