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Gluten Free Cantonese at Cherry Garden, Mandarin Oriental Hotel, Singapore

Posted by  | Categories: Chinese, Degustation/Fine dining, Featured, Hotels, Restaurants, Singapore, Travel

Something many of you may not know about me is that I am a quarter Chinese. My grandfather Wun on Tong immigrated from the Canton province in China to New Zealand in the 1930’s to flee the changes in government. He met my Irish grandmother in Auckland; they married and had a family of three children with my mum being the youngest. As is sometimes the way, their marriage unfortunately wasn’t meant to be and she left the children to be raised by their loving but hard working father. Sadly I never got to meet my grandfather as he passed away before I was born but my mum has very fond memories of him and has shown me some gorgeous photos of him. He was quite a handsome man!

My Chinese ancestry is one I know little about and I wish I had more knowledge of this side of my family. I love traditional Chinese food culture and I am not averse to trying unusual dishes however I am often heavily restricted with what I can actually eat because of gluten. Soy sauce is used ubiquitously in Asian cuisine however I am yet to see a bottle of gluten free soy sauce on supermarket shelves in any of the Asian countries I have visited.

Recently on our return from our Thailand wedding we stayed at the Mandarin Oriental Hotel in Singapore. One evening we dined at their Cantonese restaurant Cherry Garden and I was blown away how capable they were at accommodating my gluten free requirements.

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Complementary crispy fish

I don’t usually like eating at the hotel we stay in excluding breakfast but with our post-wedding exhaustion kicking in we were both happy to be able to dine out without having to go very far. On arrival at Cherry Garden we were warmly greeted and taken to our table. We were offered some crispy fish as a complementary starter. They were like prawn crackers; crunchy, quite salty and very tasty. Fish pretzels!

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Chilled marinated jelly fish

One of my favourite Cantonese starters is chilled jelly fish. This is considered a delicacy and is usually prepared with oil, vinegar, chilli, sesame seeds and soy sauce. The chef was happy to make this dish gluten free for me. The jelly fish had the perfect texture and was resilient without any excessive chewiness. It wasn’t too spicy either meaning both the Boy and I could enjoy it together. We have mismatched chilli tolerances; he can barely tolerate any whilst I enjoy a bit of kick. Our polarised taste buds can run us into trouble sometimes when we share spicy meals.

"shiitake" "mushrooms" "garlic vinegar" "Monkey head mushrooms" "sweet and sour" "Fried enoki mushrooms" "deep fried enoki" "trilogy of handpicked mushrooms" "Marina Bay" "Perth Restaurant Reviews" "food photos" "Perth food blog" "food blog" "Chompchomp" "Gluten free" "Fructose malabsorption" "Singapore Food blog" "Singapore restaurant reviews" "travel blog" "Singapore" "Singapore travel blog" "Singapore restaurants" "Singapore food blog" "Singapore restaurant reviews" "Singapore attractions" "fine dining" "fine dining Singapore" "Singapore hotels" "Singapore luxury hotels" "Singapore Mandarin Oriental" "mandarin Oriental" "five star hotels singapore" "Marina bay hotels" "Singapore hotel reviews" "Singapore luxury hotel reviews" "Singapore Mandarin Oriental reviews" "mandarin Oriental reviews" "five star hotels singapore reviews" "gluten free hotel singapore" "Cherry Garden" "Chinese Mandarin Oriental" "Cantonese fine dining singapore" "gluten free chinese singapore" "gluten free cantonese"

Trilogy of handpicked mushrooms

Our next dish was a “trilogy of hand-picked mushrooms “. There were shiitake mushrooms in a spicy garlic vinegar emulsion and some Monkey head mushrooms in a tangy sweet and sour sauce.

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Fried enoki mushrooms

The third and best part of this dish was the deep fried enoki mushrooms. Frying these tiny little things turned them into semi-translucent crisps that almost reminded me of whitebait. Being such a mushroom addict I was in seventh heaven, the combination of these three morsels made it a truly delectable dish. As we gobbled up the portions we were glad we didn’t choose the set menu as we would have never got this dish.

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Bird’s nest soup with crab meat and egg white

After walking past a number of bird’s nest stores earlier in the day, we were intrigued enough to try this delicacy for ourselves. Edible bird’s nests are among one of the most expensive animal products in the world with an average nest selling for about $US 2500 per kilo. When added to a soup, the bird’s nest forms a gelatinous substance. I was surprised at how mild its flavour was and it had quite a firm texture. The addition of crab and egg white gave the soup a lovely sweet after taste however I went bit nuts with adding the chilli oil to my soup, added too much and ended up nearly coughing up a lung.

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Chilli crab with GF bread

Our next dish wasn’t quite what I was expecting. I ordered chilli crab anticipating it to be whole pieces of crab however out came a creamy crab soup. The Boy’s soup was served in a Mantou which is a type of Chinese bun and for mine they replaced this with some gluten free bread on the side. Considering how many fine dining Western restaurants don’t bother sourcing gluten free bread I was very impressed to be served some here. The soup was so velvety smooth and despite not being what I wanted I was not left disappointed.

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Braised homemade tofu

Our final main dish was braised homemade tofu with monkey head mushrooms and green vegetables. The tofu was set with seaweed on top and was incredibly silky. It makes such a difference in texture when the tofu is made in house.

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Braised homemade tofu

At this point our attention was drawn away from our own table and over to the couple next to us. The waiter had just brought out a spectacular looking dessert complete with dry ice. The smoke was tumbling down off the edge of their table and was mesmerising.  I hoped that we could order one too. I was in luck once more. The waiter said that it would be possible to do a similar dessert gluten free. This would have to be the first time I have eaten a gluten free meal in a Chinese restaurant and not felt like I miss out whatsoever.

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Our dessert!

 Our dessert consisted of cherries marinated in two Chinese rice wines: Nui er hong and Kuei hua chen. It was served with refreshing lychee sorbet. After so many courses it was good to end on something light but sweet.

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The Boy couldn’t help but have a play

Our experience at Cherry Garden was a polished one from beginning to end. It was a little on the pricey end but we did eat a number of delicacies and receive impeccable service. Their ability to adapt their traditional dishes to be gluten free was done with a can-do attitude and at the end of the night our waiter came over and gave me a fresh long stemmed rose to keep. A sweet gesture that brightened up our hotel room for the duration of our stay.

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Cherry Garden
Mandarin Oriental Hotel, 6 Raffles Boulevard, Marina Square, Singapore 039797 | +65 6885 3538 | www.mandarinoriental.com
 
Price:                     $$$        
Food:                    4.5/5 (totally adapted for GF, wonderful flavours)
Service:                5/5 (very polished without stuffiness)
Ambience:          3/5 (a little dark and not a lot of other diners)
Drinks:                  3.5/5 (inflated mark ups on wine prices as often in hotels)
Total:                     16/20

A Chinese Wedding Banquet at Szechuan Court, Fairmont Hotel, Singapore

Posted by  | Categories: Chinese, Degustation/Fine dining, Featured, Hotels, Restaurants, Singapore, Wedding

The exciting event of the wedding of a close friend brought us back to the lovely city of Singapore for the first time in over ten years.  It was to be my first experience of a Chinese wedding banquet and was to be held at Szechuan Court, Fairmont Hotel, Singapore.  I felt so privileged to receive an invite and prepared myself right from the outset that for that one night I was just going to have to eat gluten.  Avoiding gluten in a Chinese banquet of any occasion is literally impossible due to the ubiquitous use of soy sauce. I knew that if I was to eat the banquet regardless of the gluten I was going to suffer for it the next day however I figured it would be worth it.

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The Menu

As we were shown to our seats I noticed that both our table and the bridal table next to us was much more lavishly decorated than the rest of the tablets. Our table was covered in a bright red table-cloth and decorated with bigger bouquets of flowers. As the night progressed I also observed that our plates were filled with more food and served to us in larger bowls.

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Szechuan Court Cold Cut Combination

In eager anticipation for the feast I forced myself to only graze on a few small snacks over the day. As we headed to Szechuan Court I was so hungry I could have nearly eaten my own arm. If only I had known before that it is common custom at these important Chinese events for there to be quite a wait before food is brought out! By the time our starter combination arrived I was so utterly famished that I demolished it all far too quickly. There were beautifully plated slices of roast duck sandwiched around a fresh sliver of mango, there was a richly coloured chunk of Soya chicken, a thick wedge of succulent honey glazed pork and a cute little lettuce cup of chilled spicy jelly fish. This was one of my favourite dishes for the night and I really regretted my gluttony wishing I had savoured its flavours for more than a millisecond.

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Braised crabmeat soup with bamboo fungus

I love the deception of clear soups.  Gazing into my reflection in the bowl I always wonder how something so watery looking can manage to pack such a powerful punch of flavour. This crab soup was no exception and the table went silent for a few minutes while everyone slurped away hungrily.

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Braised crabmeat soup with bamboo fungus

Bamboo fungus is a type of mushroom that is claimed to have many medicinal properties including antibacterial and anti-cancer effects. Another more unusual fact about this fungus is that the smell of the fresh fungus has been reported to trigger spontaneous orgasms in women!

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Steamed live marble goby in superior soy sauce

The next course was some lightly steamed live Marble Goby served in a broth of superior soy sauce. Marble goby is a type of freshwater fish that considered something of a delicacy by many Chinese as for its flesh is delicately tender yet has a lingering sweet flavour.

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Crispy fried wasabi prawn

With a number of gluten containing courses now under my belt, I accepted my fate that in a few hours I would start to feel the aftermath of my indiscretions therefore I really had nothing to lose and must press on.  I had psyched myself up for this banquet for months and certainly wasn’t going to turn any of these sumptuous dishes away! The next two dishes steered away from the more traditional Chinese style infusing some modern fusion flavours.  The wasabi prawns crunched loudly as I bit into their crispy exterior and I couldn’t help but feel liberated to cast off the shackles of my allergies for one night even if it made me unwell and covered in eczema!

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Pan-fried pork spare rib with mocha coffee sauce

I was informed earlier that evening by the dear mother of the bride that sea cucumbers are very laborious to prepare for eating. There is an extensive amount of work involved over several days which include slitting them open, turning them inside out and then repeatedly washing and boiling them over a few days.

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Braised sea cucumber with Chinese mushroom

The Boy and I first tried eating sea cucumber many years back at Shung Fung in Perth and we both really loved its slippery, nearly rubbery texture and subtle flavour. Sea cucumbers are a highly nutritious food and contain large amounts of protein in addition to many essential compounds including iodine, calcium, potassium, zinc, iron, selenium, manganese, chondroitin sulphate, saponins and vitamins like vitamin A, thiamine, riboflavin and niacin.

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Seafood fried rice with shallot

The beauty of eating slowly is that you get full much more easily as your brain has time to actually register the food you are shovelling into it! The polite sized scoop of seafood fried rice was just enough to fill the last gaps in my stomach before dessert.

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Chilled cream of mango and pomelo with sago

Many of my dear readers may recall my obsession with food shaped in tiny balls; tobiko, caviar, sago, tapioca, you name it I’m sure to squeak with delight if you serve them to me. I think this obsession is one of the main reasons I love Asian desserts so much!  The chilled cream of mango was not overpoweringly sweet and the tang of the pomelo gave it more depth and flavour.

By this late stage of the night things had started to become quite rowdy, but in a good way.  The bride’s father proudly led the bridal party in a procession to each table individually bearing a very elaborate looking bottle of whiskey.  At each table he would stop, pour healthy size nips of whiskey to everyone before drinking some himself and then commenced to singing very loudly at the top of his lungs.  No one required much encouragement to join in and before long dining room was filled with the booming voices of all the guests joyous for this wonderful marriage of two very beautiful people.

Szechuan Court, Fairmont Hotel, Singapore
80 Bras Basah Road, Marina Bay, 189560 Singapore | www.fairmont.com/singapore
 
Tripadvisor
 
Price:                     $$$        
Food:                    8/10 (I am no expert on Chinese fine dining but my taste buds don’t lie!)
Service:                3/5 (a little slow serving drinks)
Ambience:          3.5/5 (the function room was filled to the brim with cheerful, noisy guests)
Total:                     16.5/20