Splendid Mother's Day Lunch, Great Food, Wonderful Service - Golden Peony Singapore - Buy Reservations
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ð 5/5 - Splendid Mother's Day Lunch, Great Food, Wonderful Service
By ð» @Harry T, 05/07/2022 3:00 am
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It was our first time visiting Golden Peony, and honestly, our experience left us certain that we would return again for everything that we experienced on our Mother's Day lunch. We ordered a large variety of dim sum, their Peking Duck, and their homemade bean curd, alongside some desserts. Every dish was brilliantly executed. First off, all their dim sum items which we ordered were outstanding. Their Duo Conpoy Dumpling honestly puts ordinary har gows to shame with the sweet, bouncy yet crisp prawn filling with the breath of oceanic umami that the conpoy infuses into the whole experience. The skin was just nice, not too thick, not too thin, and most of all, translucent enough to see the gorgeous filling. The siew mai with baby abalone is another winner. The earthy and lightly sweet succulent pork, paired with fresh shrimp, and garnished with the abalone that adds a seafood-y note that elevates the flavour profile, throwing in complexity in a new way without sticking to the same script of fish roe and mushrooms, all without sacrificing flavour and quality. I would also like to mention the aesthetic appeal of their dim sum. In particular their custard bun, red bean bun, chicken bun, and shrimp toast. I am a sucker for beautiful craftsmanship and presentation, and the adorable looks of these items made me hesitate to even eat them. However, going beyond the looks, the flavours were impeccable as well. The red bean bun was smooth, rich, and yet not oily, which is impressive given the tendencies for other restaurants to sacrifice in terms of using extra oil to gain that smooth and rich mouthfeel. Additionally, it was not too sweet, which is perfect. The custard bun was beautiful, with oozy, sweet-salty custard that coats every cranny of your mouth and smothers you with that rich, divine blanket of goodness. The shrimp toast was crisp, crunchy, and again, the brilliant blend of sweet, fresh shrimp, with crunchy fried toast, and a layer of seaweed and asparagus spears all of which worked harmoniously to deliver savoury flavours balanced by a gentle freshness and saltiness of the asparagus and seaweed, and a light sweetness from the shrimp which balances things out nicely. It was not at all oily or greasy, which is another great achievement. Same can be said for the chicken bun, which actually surprised me due to how chicken can fall flat easily, but in this case, the light marinade that it was delivered in with diced vegetables meant that what we got was a juicy and delicious bun with a crisp exterior and wonderful filling that hit all the right notes which only great fresh ingredients and top notch skill can deliver. Moving on to their char siew bun, I will say this is the one char siew bun I have tried that has not tried to kill me with sweetness. In this case, the char siew actually shines, so you taste the smokiness of the roast meat, and in fact you can still see the char of caramelised sugars on the meat, meaning that it is not drenched in a cloyingly sweet sauce that other places enjoy doing. This is truly the char siew bun that I feel sets the right tone for everyone else to follow. I love the savoury emphasis and the celebration of the char siew itself, a far triumph over the sauce-led sorry excuses which proliferate across the market. I will say that their beancurd skin roll is so far, one of the few I have tried that is not laden with salt. Somehow, they have managed to make sure that the saltiness of the beancurd skin is minimal, and just enough to offset the natural fragrant sweetness of the juicy prawn filling. Another winner here. Their Peking duck is a work of art. The pancakes were thin enough, moist enough to showcase the lovely filling, and of course, the richness of the duck. The thin, crispy skin that comes alive with each chew, imparting that smoky, floral, woody aroma and wonderful texture, paired with a generous piece of thin, yet moreish duck that is completely devoid of any nasty gaminess, and the fresh cucumber and that light smear of hoisin that simply enhances everything like wrapping up a beautiful present with a wonderful wrapping paper. The sauce is surprisingly light and not cloyingly salty and sweet unlike some I have tried before. The Peking Duck left me smiling extremely widely, and my grandmother nodding her head and eating more than she ever had. If that's not enough to deliver a verdict, I don't know what is. Their roast park is pretty good too. I would say I would have preferred greater smokiness, but with the light porkiness that contrasts with most places serving pork with heavier pungent notes, it is definitely very very very good. The crunchy skin that is not greasy again attests to how good Golden Peony is in that deft balancing act when it comes to fried and roasted foods. I will say that there is that great feeling when one eats something as humble as tofu and vegetables and goes "wow, this is sublime". That's the exact feeling I got when I tucked into their homemade tofu. It was soft, delicate, yet so flavourful. A gentle sweetness and richness embodies the tofu, and it being lightly fried before serving with other garnishes means that there is a textural contrast as well with a slight crust giving way to a decadent yet delicate interior. What makes the tofu remarkable in itself is how simple it is, and how it can stand alone, with everything else working to elevate it rather than overwhelm. I loved the duck ee mian (2nd course of Peking Duck), which was smoky, laden with wok hei, and rich beyond all levels, decadent, and of course, celebrating the duck rather than smothering it. The sauce they used for the noodles serves to highlight and emphasise the natural richness of the duck, allowing also, the roasted aromas and the floral notes of the marinade of the roast duck itself to remain prominent in the flavour profile of the dish. The ee mian was perfectly done, zero mushiness characteristic of poorly fried ee mian, and of course, the addition of chives adds a bright and fresh pungency cutting through the richness of the dish, bringing alive balance in a simple yet brilliant manner. The desserts are also very worth celebrating. I wished I got to try their homemade gui ling gao, but regardless, I loved the silky, rich almond paste and my parents sang praises about how it was perfectly balanced, not too sweet so that the tang yuan fillings can balance things perfectly. The avocado cream with ice cream and sweet basil seeds reminded me of a tropical paradise, rich, earthy, sweet, bright, yet fresh and aromatic. The textural contrast of the basil seeds left me tempted to order more of the dish, because it was just such a delight to enjoy the creamy mouthfeel of the dish while crunching on the seeds. The restaurant's specialty mango pudding outshines all I have tried so far. I love the fact that the pudding itself isn't too sweet, relying mainly on the naturally sweet mango chunks inside it to bring the flavours to life. The sago pomelo in the sauce would have been normal, had it not been the existence of a masterstroke of the chef, an addition of fresh strawberry slices which added textural contrast, threw in bright acidity and injected a level of freshness that went beyond my expectations of how a deceptively simple mango pudding could be. Last but not least. I must say the service here has been sincerely, the best I have experienced so far at any restaurant. Shirlene, Esther, and Vanessa were brilliantly attentive staff who listened carefully to what we wanted, and sought to make our experience as enjoyable as possible. Their food recommendations were spectacular. I appreciate their sincerity and genuineness in their recommendations, as well as their proactiveness in ensuring that our tea was filled without even needing to ask, as well as how they offered to help us pack some of the noodles when they noticed that my parents and grandmother seemed to be a little stuffed. These little gestures, coupled with their happy and positive aura, made the experience all the more memorable, as it is always a joy to dine at a restaurant with happy and motivated workers despite the challenges of the staff shortages that exist in the F&B industry. I sincerely commend and thank Shirlene, Esther, and Vanessa for making our lunch tremendously enjoyable. The service is actually the most important factor for me, in terms of whether or not I will visit a restaurant again, and in Golden Peony's case, I will most certainly come by again, not just for the superb food, but for the impeccable service with a smile.
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