I really liked the soup last time, and thought what the hey, lets do it once more!
Round two! This time around, we got a wider more squat winter melon as the tureen. Same ingredients as before and still just as delicious (plenty left over as well!)
I liked the bamboo pith with fried tofu and got it once more, and well, its more of the same and I still like it.
Next up for something different, we tried out the Wu-shek style spareribs. The spareribs were pretty big but the meat was quite tender. The sauce wasn’t too sweet and had an aromatic onion smell (as you can see the onions), but I’m not certain on how to best describe it. A little bit of vinegar, a dash of savoriness from soy? I’ll have to look into how they prepare this.
For a side of veggies, large abalone mushrooms over pea sprouts.
Not something I normally order but family wanted to try it out. We got the sea cucumber and mushroom with duck web. The dish is quite savory and packed with collagen. The sea cucumber with its soft gelatinous texture and the shitake mushrooms simply absorb the savory sauce. The skin of the duck feet was easy to separate from the bones but I personally don’t really care for duck feet or sea cucumbers… oh well, sauce was good!
And to end our meal, we ordered the stir fried glutinous rice with lobster. The rice was quite good, a dry stir fry. The lobster meshed quite well with the rice. I don’t think I ever posted about it before, but I tried the steamed lobster with glutinous rice and that was… a little bit more watery.
As our meal came to a close we got two desserts. The first one was this coconut mochi item. Not too sweet with a nice coconuty chew.
And the final dessert item is the pomelo, mango, sago dessert with a slight twist. Not too sure why pineapples were in it, but it gave it an interesting twist. Otherwise a nice refreshing dessert for summer (ignore the fact that its around 55-60F outside…)
Anywho, I’m finding Grand Palace to be a pretty solid dinner option in the Peninsula!
