Private Dining @ Sky Palace Fine Chinese Cuisine Restaurant, One City
We are honoured to be invited to a private dining session with Executive Chef Chong Chee Ming (张细明) at Sky Palace (食为天) Chinese restaurant, One City last week.
Tucked in a corner on the ground floor of the mall, this restaurant actually consists of two levels spanning over 8000sq feet. We were ushered to the top floor into one of their private dining rooms that comes tastefully equipped with karaoke system and attached washroom.
Love the ceiling of our private room where it subtly reflects our meal, doubling the happiness and prosperity :D
The elegantly set-up of our 16-seater dining table for the evening.
I was the only guest with kids. The chef was kind enough to prepare food specially for the boys and served it before our dinner commences.
I shall not touch on the pricing of the food for this evening as it was a private function specially crafted by Chef Chong Chee Ming for his 16 guests.
It was such a delight when this sweet and sour pork dish featuring real fruits was served before Ethan and Ayden. The lychees and strawberries gave this dish a refreshing fruity taste. It also adds much appeal to this familiar Chinese dish.
Ayden was promptly given a set of children tableware.
Ethan digging into his kuloryok and a bowl of steamed white rice.
Steamed egg is one of my favourite childhood comfort food but the boys got it better as the chef added crab meat into the steamed egg for them.
Generous amount of crab meat can be found inside this steamed egg and the boys enjoyed it alot.
After serving the boys, it is time for us adults to feast.
We started our dinner with this healthy dose of colourful fruit platter on ice. Red and white dragonfruit, grapes, strawberries and mangoes to whet our appetite for more.
To warm our tummies, we were served this lobster dumpling in superior broth. The lobster dumpling was served in a pot with lighted candle and a separate pot filled with superior broth.
Pour it over the dumpling to slowly indulge in this rich broth made with seafood stock.
What came next took our breath away as these gigantic pork knuckles were wheeled into the room. The only time Darling and I ever had such giant sized pork knuckles were in Germany about a decade ago. The boys have never seen such a thing and it was a real eye-opening experience for them.
Chef Chong displayed his kungfu prowess in slicing up those knuckles swiftly.
He made it look so simple. Every slice with upmost precision.
We wrapped the sliced pork knuckle in thin crepe with hoi sin sauce and Japanese sesame dressing. It is like eating the famous crispy Chinese delight – peking duck but instead of duck, we are eating pork. Genius!
Chef Chong took away some of the pork knuckle he sliced back into the kitchen to prepare a refreshing kerabu mangga for us just so we can experience eating it this unique way. Having the pork knuckle in the tangy mango salad is such an indulgence. The shredded green mango makes a piquant accompaniment to the crispy pork knuckle.
What comes next is a lovely comfort food of smoked cod served on a bed of mayo, bonito flakes and fish roes. Blanketed with sweet teriyaki sauce, this is a hit with the boys and I.
This aesthetically pleasing dish is a combination of pork and prawn paste on greens swimming towards the white fungus.
Chef Chong ended the evening with a bang with this claypot snow crab rice.
An aromatic pot of steamed rice with a whole 1kg snow crab on top. With thick crab fragrance in it, this crab claypot rice is finger licking good it makes you go home with a smile on your face and dream of more crab in your sleep.
Thank you Chef Chong and team for hosting us. We certainly had a wonderful time.
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I am a mother to two boys; Ethan and Ayden and a wife to Darling William. I'm a stay at home mum who blogs to break the monotony of life and to avoid feeling jaded. Would love to get to know all the Super Mommies and Daddies and Babies or Singles out there with the hope that we can learn more from each other. Most of all, I am a happy person, and I hope YOU are too.
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