I don’t understand why we even bother to make reservations.
They still make us wait like close to forever. (Okay, I’m exaggerating, but 19 minutes is still precious time)
If only this meal weren’t part of the Marina Bay Sands room package.
I kill time admiring this beautiful display of Louis XIII de Remy Martin
And this funky mama with pink feather skirt, psychedelic sandal boots and
orange-lime green ostrich skin Kelly
Pickled lotus root – vinegary, gingery, refreshing and crisp. Whets the appetite.
Shark’s fin and fish maw soup – too salty and there isn’t much fin. Should be renamed
Fish Maw and Scallop Soup.
Steamed codfish with dou su – the fish is bland and terribly overcooked, the soy bean crumbs hard and flavorless.
Deep-fried prawns with blackberry mayonnaise honey sauce – prawns are big and succulent. I don’t really taste blackberry in the sauce, but still pretty good especially when eaten together with the crunchy almond slices.
Chinese mushrooms with bok choy – I am biased. I love vegetables.
Yang Chow fried rice – smells really, really good, but can’t say it tastes the same
Red bean soup with lotus seeds – sickeningly sweet. Diabetes in a bowl.
Disappointing last meal in Singapore.
All because I couldn’t resist a free meal.
Sheesh.
Jin Shan: Lobby Level, Tower 2, Marina Bay Sands Hotel, 10 Bayfront Avenue, Singapore. Tel: +65 6688 7733
