Plaza Singapura at Dhoby Ghaut
Very Chinese looking, especially so with those lanterns hanging there that actually form the entire menu, Nanjing Impressions does feel like an old quaint restaurant by a random Chinese river. Ambiance worked and the food did leave a pretty good impression on us. Always going for the more familiar and fragrant Cantonese style (or at least it is in my opinion); that has also formed the benchmark when it comes to oriental cuisine even though I know that there’s many different types of cooking all across massive China. And I say, this is a Chinese restaurant that I actually appreciate. The fragrance is there and the food doesn’t feel coarse (an attribute I always associate with Chinese food) which made everything more palatable, but just slightly heavy handed on the grease there.
Sesame scented beancurd Julienne. $11.80.Jinling noodles in light soy sauce broth. $6.80.
Jinling roast duck – $32. That crispy skin was on point and the sauce it was drenched in was marvellous.
Palace Chicken with pickled chilli. $13.80. Prepared in a very beautiful bowl indeed and that crispy chicken skin together with the tender meat underneath was flavoured up greatly by the light spicy kick.Shrimp Roe Custard with scallions. This was however a little mediocre for us. $10.80.Loving those Celestial Roast duck dumplings over there as they were huge, packed solidly with duck meat fillings soaked in an intense duck broth. $6.80.The savoury for the night!Osmanthus steamed sponge. Very chewy, dense, solid, perfumed with that Osmanthus fragrance throughout; this has become the favourite dessert dish over there. $4.80.Red Bean glutinous rice balls in Sweet Wine. $4.80. Wine in my dessert? Bring it on and yes indeed you could taste that alcohol in it!
Verdict: A good restaurant. 3.8/5.