After taking a short break from gluttony after my return from my fourth outing to Macau, I'm back to my old self again. My friendly neighborhood prime broker has decided that I haven't been eating well enough, so they generously decided to treat me to lunch at Howard's Gourmet (好酒好蔡) to fatten me up.
I really enjoyed my first dinner a few months ago, and I knew that the menu is much simpler (and hopefully much less expensive) at lunch time, but it was still a real treat to have the luxury of dining here. The restaurant didn't seem to be very busy at lunch time, but I suppose the demand kinda drops off once the price point goes past a certain level...
Seasonal duo of small bites (時令兩小碟) - interesting dish of diced fish balls with tomato. The pickled mustard (榨菜) was OK.
At my last meal, the waitress recited the script about the composition of the cooking method as well as the composition of the sauce. Today our waiter informed us that the stock was frozen at -26°C (not sure of the importance of that precise temperature...), then both the fat at the top and the sediment at the bottom were removed, so that only the clarified stock in the middle was used in the dish.
Whatever the case, there was plenty of lip-smacking collagen here to be scooped up using a spoon.
The black silkie chicken had plenty of flavors - which coincided with our discussion during the meal about the lack of flavors in many of the Singaporean Hainanese chicken... and my basic requirement that "chicken tastes like chicken (雞有雞味)". Here the chicken itself had pretty strong flavors that almost tasted like it was fermented or mixed in with offal like liver... and the kitchen certainly used plenty of pepper here. This was in stark contrast to the very clean and pure flavors of the cucumber and the soup.