Recently I was lucky enough to be invited to a bloggers dinner at Shun Fung on the River by another food blogger (WenY Wonders Why). It was a complimentary banquet specially thought of by the owner Eva to mark the start of a new era for the restaurant. Four new chefs have been brought in to the revamped venue where seasonal ingredients are used in a take on classic Chinese recipes.
Jeremy and I arrive at 6.30pm sharp and are escorted past the beautiful river views into a private dining room where the other bloggers all are seated and chatting happily. It's not long before the food comes out and we're started off with a running sheet menu plus a glass of Vasse Felix to compliment the seafood dominated menu.
First off for the menu comes the appetisers. Spicy kimchi (Chinese style) is chilled and I like the crunch it has while also being slightly toothsome. It lacks the promised spiciness for me, which is a bit of a shame though the overall flavour profile is enjoyable.
The leaves are slightly peppery but retain some freshness which is tasty. I am a bit surprised by these dishes, they aren't quite what I would expect from a chinese banquet dinner!
The duck is cold and tender; the layer of fat and skin melt in your mouth. The only complaint I have here is that there wasn't enough to go round the table so Jeremy and I split a piece.
Her first substitution was a tomato dish with dipping sauce. I didn't hear the description but judging from my photo it looks like there's some squid on there (though I could be wrong!).
As an oyster fan, I'm pretty happy right now and enjoy the combination. The oyster is on the smaller side which I tend to prefer over the larger creamy ones many restaurants serve.
Definitely winning me here with this one! I don't get to try the dipping sauce on the plate which is a bit of a shame as I think a sauce would make this even more enjoyable.
I like the soup and I'm pretty sure the others do too since the whole table goes quiet as spoons clink on bowls and slurps are heard all round. There's a nice combination of ingredients while the broth itself is well seasoned and has a comforting richness. There's a surprising amount of crunch to the soup which I wasn't expecting as in the past I've had abalone soups that were extremely tender and soft.
The first main that comes out is my favourite dish for the night. It's the Steamed Coral Trout Fish with Ginger and Shallots. Yum oh yum! The fish is so flaky and tender; the flesh soft and so fresh it practically screams of the ocean. I love the flavours especially when combined with the slices of shitake mushroom and goji berries on top. Very delicately delicious!
But that said, the meat is very flavoursome, and Jeremy tells me his piece (which was eaten immediately) was extremely tender. Next time I should really listen to the instruction!
The chicken itself is succulent and tender. There's a nice kick of chilli with each bite that makes my mouth zing with excitement.
They have a melt in your mouth quality and the shallots accompanying them are crunchy and flavoursome. This was actually one of the best dishes of the night in my opinion.
As with most other courses, there's a gluten free option for Chomp Chomp too which is adorable and well presented.
Jeremy and I pick two different ones each so we can split them in half and that way try all four in total. I love the two fried options in particular. The pumpkin is sweet and soft in the centre; the outside having the most amazing crunch.
It's my first time trying durian which I've always avoided due to the smell, but I was really pleased with how nice it tastes. The filling is like a creamy custard and the pastry on the outside is flaky and moorish. It's a great introduction to this somewhat polarising fruit!
- mixed sweet beans with ice-cream
- deep fried ice-cream
- red bean pancake with ice-cream
The banquet menu is now available which I believe is around $100 a head to get something similar to our experience (though the dim sum platter items are not currently available). For Chinese food it is a pricey cost that many people wouldn't usually be willing to wear for this particular cuisine. But that said, if the food presented is of the same quality that we experienced, I would have no problem paying this much myself.
I hope that people who previously went give it another go because it looks like Shun Fung is taking all the right steps to revamping themselves and their food in order to please the people who frequent it.