Sichuan Douhua UOB – High Tea with a High View
Life is a luxurious pleasure when you are served an Imperial High Tea at the 60th high storey of one of Singapore’s renowned banks.
Gazing at the distant Marina Bay Sands, I took a sip of an aromatic “Long Jing”, also known to be the favourite tea of China’s top leaders. Drinking from a little transparent glass cup, tasting bits of the tea leaves, and taking a quiet moment could really be quite an up-lifting experience unlike other noisier Chinese restaurants.
I attended this session as part of a blogging workshop and competition with the speaker being Dr Leslie Tay of ieatishootipost fame. Even though it was extremely stressful to eat with 15 other bloggers armed with cameras big and small (I could imagine that basket of siew mai screaming “Help!” all the time), we took time to share our culinary experiences over har kow.
The imperial tea was paired with a selection of dim sum from Steamed Prawn Siew Mai, Steamed Crystal Prawn Dumplings, to Pan-fried Chicken Meat Dumpling. They were fresh-tasting, but unspectacular.
I lost my heart to the house-special Pancake with Chicken Floss, which could only be found in the high-tea menu (which would have cost $20++ per person). Pan fried to a crisp golden brown and covered with abundant sesame seeds, a bite would reveal the sweet-salty fillings of meaty floss. The unique taste came from bits of dark green Sichuan sweet pickled vegetable, a specially imported delicacy.
Dan Dan Mian, the classic Sichuan Peddler’s noodles, was given a slight modern twist here with thin hand-made noodles with a less oily but equally spicy sauce. The portion was small, but still packed a punch such that fellow patrons kept requesting for more water. (A fun thing to know would be that I held the chopsticks on my left hand, with the camera on my right. Extremely challenging!)
Ending the meal with a Crispy Green Tea Glutinous Rice Ball, which came lightly fried with hot black sesame sauce bursting out once it popped into your mouth. I felt like I was on top of the world, in every sense of the phrase.
January 09, 2018