Tel : 6887-0010 Fax : 6887-0020
Business Hour : 11.30 am to 2.00 pm , 6.30 pm to 10.30 pm
WADA rating: 52+28=80pts
QPI: 8 ($40 per pax for a very comfortable meal)
WFI: A (Free corkage, good stemware , staff are wine-smart enough to distinguish between using a white wine glass v a red wine glass)
Tasted various times.
Another current favourite restaurant of mine, this restaurant and my family go back a long way...It used to be known as Tsui Hang Restaurant at the pre-overhauled Marina Square before evolving into Asia Grand @ the old Asia Hotel and finally ...it has now settled in the ex-location of renowned "Chef Chan's Heavenly Three Ultimates" (shen chu san jue). The decor at its current location reminds me very much of a business-lunch class chinese restaurant in HK...very cina, very empress dowager...v cliche but its sure to impress. My dad's "good fren" - the restaurant manager , Mr Jacky Ma, also adds to the very HK restaurant feel. He's been around with this restaurant since Tsui Hang days (roughly 20 years ago).
What's Good
Steamed Cold Crab
A very simply prepared dish that stands out because of the sheer quality of the seafood used. Jacky Ma intro-ed this dish to us..said it was some special crab from don't know hokkaido or off South China Sea. Whatever it was... this crab is wicked stuff! If you are wondering what I mean by clean / purity of taste...this is it. Its also not expensive..was like $30 per crab which is well worth the money. The crab roe was bright saffron coloured like those of monk robes. The paste consistency provided much fresh sweetness to the crab meat , which in turn was ocean fresh and wild. The cherry on the topping is the well-mixed vinegar & brown sugar sauce accompanying it. Perfect acid balance with a sugary edge that brings out the true fresh sweetness of the crab. This dish SCREAMS OUT for some minerally, citrus-framed white vino!
Roasted Peking Duck
The foremost reason that kept me going to this restaurant is the $30 special offer Peking Duck (no min spending required) and its not some cheap gimmicks to attract the crowds and at the same time get rid of unwanted stock. The duck is GOOD man! Textbook quality that all other peking duck should take lead from. This is the standard...well-roasted dark reddish crispy skin with just enough fats to give it juice and not grease up the palate. Clean flavours. I could have this everyday and actually its really possible given the $30 price tag!
This is a good deal that just makes any diner happy...pl pl pl order it even if you are a vegetarian. Its perfect with a good glass of Pinot or a Grenache. Beef in Mushroom Roll
Lovely smells permeating from the dish..if you close your eyes, you might think you are standing just next to the ventilation fan of a Czi Char stall. Some sesame oil on the nose. The abnoxiously intense flavours of the dark brownish gravy reminds me of Japanese teppanyaki-teriyaki sauce but with chinese "hua diao" wine providing the structure. The beef literally slides down your throat with its velvety texture. The straw mushrooms add a nice chewiness that is much appreciated.
Fried Black Pepper Udon (with the carved up meat from the Peking Duck)
This is fried udon at its best. A 100 pts dish. Its perfect in all aspects. As my foodie brother puts it : " you want to slowly savour this." It is a heavenly balance of "wok hei", saltiness, oiliness, spiciness (from the black pepper sauce), sweetness (from the duck meat) and roastiness! The flavours hits you on the front and peaks all the way to the finish...that lingers on with pepperiness...just like an excellent shiraz...nothing less than an Old Bastard(the wine). Perfect.
Black Pepper Beef Cubes
Another very well balanced dish with just the right amount of spice from the black pepper. A well oiled dish with once again good "wok hei" showing in the after taste. Beef is as tender as chicken with the right level of done-ness.
What's Not
Conqueror Chicken
This is basically the samsui chicken from Soup Restaurant but it fades in comparison. Nothing special, a little bland and the ginger / spring onion dip is not at all comparable to Soup Restaurant. Eat only if you are recovering from a long bout of illness.
So far, the quality has been consistent and most dishes are good or at least of above average standards. Their dim sum is a little just bordering above average and I would recommend to avoid or eat as an accompaniment to the ala carte.
Other Dishes Tasted
We tried their basic stable of dim sum favourites like har gao, siew mai, chicken feet etc....all okay with none outstanding. A few claypot dishes like the pork ribs with bitter melon, brinjal with minced meat, chicken...all of which were very tasty and shouts for fragrant white royal umbrella thai rice. Also, had various vege dishes, sweet sour pork , coffee pork ribs etc. (all of which are good too).
About two years back when Asia Grand was at Asia hotel, we also had a steamed fish with mandarin peels and olives which I fondly remember as extremely exciting and appetizing with its play of flavours...will try to re-taste this some day.
Comments
Service is prompt, straightforward and generally warm. True to keeping with HK styled traditional restaurants, there are always a few captains / managers in their well-pressed suits going about chatting with customers. Not only does Jacky impress with his knowledge on wines, his staff does impress me with their understanding of the various types of stemware for various varieties of wine. Bring your family here, bring your colleagues here, bring your clients here and even bring your mistress(es) here! cos this place will impress with its comfortable vibe and grand setting. It appropriately deserves its name - Asia Grand.
Wine Pairings Done
Pl see http://wadadvocate.blogspot.com/2008/04/almost-all-shiraz-night-asia-grand.html
Also tasted recently here with my family:
2003 Jean-Marc Pillot & fils, Chassagne Montrachet Blanc, Bourgogne
WADA rated 82+pts
Pale yellow. A buttery nose ...reminiscent of butterscotch and some baygon! Lemon peel and slightly toasty , it finishes off with some bitterness and some alcohol heat. Needs another year or two.
1998 Chandon De Brialilles, Pernand Vergelesses 1er Cru, Bourgogne
WADA rated 77+pts
Light brick red with brown tinge. Red cherries and some bell peppers peeping through. Sharp manuka honey mixed with deflated cola framed by a fresh acidity (despite 10yrs of aging). However, loses out on the short finish.
2001 Coriole Mary Kathleen Reserve Cabernet Merlot, Mclarenvale
WADA rated 82pts We had this decanted because the first whiff and taste was very closed up. The decanted dark reddish wine displayed strong oak with sweet vanilla and dark red fruits. Very bordeaux styled with some strawberries and plums backed by some inkishess. Hints of roasted coffee as well. Could do better if it found greater balance.
Pairing Suggestions
A myriad of cuisines that can be paired with a wide variety of wines. If in doubt, just ask Mr Jacky Ma for some recommendations from their wine list , which is pretty decent. Bordeaux blends would do well here.
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