ChineseBites signature dishes tour dinner #4 at Western Lake Chinese Seafood Restaurant on Victoria Drive on August 15, 2012.
This was easily the best of the traditional Chinese dinners so far. The portions were large and everything was prepared well with great presentation. (I have no idea about all the strawberries as garnishes.)
I wasn't enthralled by the winter melon soup served in a gold pot. It felt more fancy than tasteful, but then again, I'm not huge on winter melon. The seafood bits were good though.
I enjoyed the opulent Dungeness crab (more than at Ken's) with tons of garlic and fried onions. It was quite satisfying and full of flavour.
The braised pork belly and steamed buns were a tasty combination like make your own sliders when combined. I ate up the sauteed beef on deep fried milk nicely.
The specialty fried chicken was crispy and serviceable. I liked the marinated prawns and its gooey sauce.
I greatly enjoyed the giant prawns with cream sauce. Everyone thought it was pretty good, but agreed it had too much cream on it. Nonetheless, it was tasty. This take on egg white tofu with scallops on veggies wasn't bad (much better than the blob version from Golden Swan). My carb favourite scallop fried rice was pretty standard yet still delectable.
Western Lake offered some delicious signature dishes with some appealing presentation. The restaurant was overpacked on a random Wednesday night and they apparently have a great dim sum service. It's definitely worth checking out.
More | YVArcade / 604 Foodtography / KueC Designs / Sherman Chan
This was easily the best of the traditional Chinese dinners so far. The portions were large and everything was prepared well with great presentation. (I have no idea about all the strawberries as garnishes.)
I wasn't enthralled by the winter melon soup served in a gold pot. It felt more fancy than tasteful, but then again, I'm not huge on winter melon. The seafood bits were good though.
I enjoyed the opulent Dungeness crab (more than at Ken's) with tons of garlic and fried onions. It was quite satisfying and full of flavour.
The braised pork belly and steamed buns were a tasty combination like make your own sliders when combined. I ate up the sauteed beef on deep fried milk nicely.
The specialty fried chicken was crispy and serviceable. I liked the marinated prawns and its gooey sauce.
I greatly enjoyed the giant prawns with cream sauce. Everyone thought it was pretty good, but agreed it had too much cream on it. Nonetheless, it was tasty. This take on egg white tofu with scallops on veggies wasn't bad (much better than the blob version from Golden Swan). My carb favourite scallop fried rice was pretty standard yet still delectable.
Western Lake offered some delicious signature dishes with some appealing presentation. The restaurant was overpacked on a random Wednesday night and they apparently have a great dim sum service. It's definitely worth checking out.
More | YVArcade / 604 Foodtography / KueC Designs / Sherman Chan
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