Savour Excellent Cantonese-style Dishes In Singapore

If you can’t get enough of well-executed Cantonese dishes and also don’t have time to fly to Hong Kong for a mega feast at the moment, why not consider these restaurants in Singapore. Their menus offer a range of delicious creations (some with a twist), steamed and baked dim sum and other satisfying Chinese flavours.

Mott 32

Famous Hong Kong outpost Mott 32 at Marina Bay Sands has just rolled out a brand new Spring & Summer menu. This is currently available as part of the restaurant’s lunch and dinner à la carte offerings. The menu is inspired by authentic recipes of regional Chinese cuisine, prepared in a range of cooking styles.

Savour the garlic crab redolent of deep garlic aroma, served with crispy deep fried mantou. This creation is traditionally enjoyed by the wealthy in Shunde region of Guangdong province.

Incorporating both Cantonese and Shanghainese cooking techniques, the freshwater prawn, white asparagus, prawn roe, ginkgo nut marries the delicate sweetness of prawns with umami notes of prawn roe. The dish is further elevated with prized white asparagus. Another highlight is the  whole lobster with salt and pepper – prepared using Hong Kong’s ‘bi feng tang’ style of wok-frying. The addition of crispy potatoes lend a Western touch to this dish.

 

Red House Seafood

Red House at the Grand Copthorne Waterfront presents an excellent range of hand-crafted dim sum, available for lunch daily from 12pm to 2.30pm.

The delicious morsels are made from scratch with the freshest of ingredients. Try the Gold Takesumi Chilli Crab Bun – the fluffy housemade black charcoal bun embellished with gold flakes is filled with housemade chilli crab sauce and hand-picked fresh crab meat. Another well executed item is the chilli seafood tart comprising housemade tart base jazzed up with chilli crab sauce, diced scallops, prawns and crabmeat.

The beautifully made Purple Potato Swan Dumpling featuring sweet potato as the body of the swan comes with a filling of chicken, char siew, and mushrooms. It’s almost too pretty to be eaten, but try it anyway. Recommended too are the prawn dumpling with mango and taro custard buns.