Mother’s Day Edition: Royal Pavilion @ Park Regis

Here’s a second place where you can bring your mums to this Mother’s Day: Royal Pavilion at Park Regis Hotel!

I daresay, Royal Pavilion serves up the BEST smoked duck in Singapore. I even heard from the chef that an African tourist, after trying the smoked duck, returned on his day of departure and dabao-ed the whole duck back to Africa. THAT DEDICATION. And, the duck can really fly, huh.

The good news is, yes, this Royal Smoked Duck is available in the Mother’s Day menu, Pockets of Love.

The following items are from the menu, “Pockets of Love” and will be available from 1 May to 10 May 2015

1) Xiao Long Bao (Steamed Foie Gras and Meat Dumplings)
Processed with VSCOcam with c1 presetTo my loyal readers, how many times have I told you, not to judge a dish by its appearance? Yes, this looks like a typical xiao long bao. That’s actually good enough, BUT Royal Pavilion has kicked it up a notch by adding steamed foie gras within this delicate xiao long bao. Mmm.. I’m actually hungry just writing about this. The moment it enters your mouth, the skin pops and melts away, and the juices within this XLB simply burst in your mouth, as you savor the elevated textures from the foie gras, not forgetting that extra UMPH on your palate. Wow. You’ve got to get more than 1 of this.

2) Baked Chicken Pies in Black Truffle Oil
Processed with VSCOcam with c1 presetMade fresh daily, with his preferred cuts of meat, by the dimsum master, Chef Chen. You can be ensured that the meat within are juicy, tender and tasty. Processed with VSCOcam with c1 presetAnd of course, generous too. Really generous. The aroma of truffle when this plate of chicken pies was served to us, left us all going oooooh. The truffle taste was distinct, yet not overpowering, and went hand in hand with the meat used within that crispy and buttery pie crust. Like I said on Instagram, if I were a mum, I’d love this. I’d love you for ordering this for me too!

3. Baked Swiss BBQ Snow Buns
Processed with VSCOcam with a6 presetIf you’re craving for Tim Ho Wan’s polo char siew buns, don’t. These are much better than the ones at THW these days. Within this buttery and flaky crust, reveals a generous amount of sweet and fresh tasting char siew. Way more generous than the ones I just had at THW.

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When at dimsum, always have dumplings. And look at these handcrafted dim sums, prepared with so much love, it befits the name of the menu, Pockets of Love.
Processed with VSCOcam with c1 preset  Processed with VSCOcam with c1 preset Processed with VSCOcam with c1 preset Processed with VSCOcam with c1 preset

Amongst these 4 include:
1) Steamed spicy dried shrimps, minced pork and eggplant dumplings
2) Steamed fresh scallops, asparagus and egg white dumplings
3) Steamed fresh crab meat and minced shrimp dumplings
4) Steamed mixed vegetable dumplings

Trust me, just get 1 long of each. They are equally yummy and pretty as well! Okay, maybe not for the mixed vegetables one. But I think all mums love vegetables right? Give all of that to her.

5) Baked Cod Puffs with Black Pepper
Processed with VSCOcam with a6 presetI loved how flaky and crispy the pastry was. One thing I really love about the dim sum here at Royal Pavilion, is the use of fresh ingredients (Trust me, it’s very evident), and the generous, yet proportionate stuffings within each item. This, was not an exception as well.

6) Royal Smoked Duck (Whole Duck: $68++)
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You. Got. To. Order. This.

Well, unless your mum is vegetarian, then I guess not. This is the best smoked duck I’ve ever had. The thin and crisp skin right atop of the succulent and tender duck meat. Have them together all in one mouth. YUM. And then try another piece with the plum sauce. YUM YUM YUM, If I had thicker skin, I would have ate this all on my own. Get fat or die eating this Royal Smoked Duck.

7) Stir Fried Coral Clam with Asparagus in Lao Gan Tie Sauce
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Boy, were these clams succulent. Loved how the sauce used went well with the asparagus and clams. I thought the textures on this plate were right on point too. The crunch from the asparagus balanced with a different kind of crunch from the clams. You know.. That bouncy, yet not overly chewy texture. That perfect cook on the clams. If you’re wondering, the white thing behind can be eaten, but eee.. I don’t like. Just stick to the asparagus and clams with that LAO GAN TIE SAUCE, which has a tinge of sweetness in it. Perfect.

8) Cantonese Claypot Rice with Waxed Meat and Chinese Sausages
Processed with VSCOcam with c1 presetGoing with the trend, now we’ve got some kickass deconstructed claypot rice. My.. ahem.. First time having claypot rice, and I finished the entire bowl of rice because this was so unbelievably yummy! I loved the combination of the savoriness from the pork belly, the sweetness from the sausages, the slight bitterness from the vegetables, and that claypot taste from the rice. Mmm.. Mmmmmmm Mmmm.. I’ll better get myself some food soon.

9) Fish-Shaped Panna Cotta in Mango Sago
Processed with VSCOcam with c1 presetA meal is never complete with desserts. I shrieked in excitement when this was served because THIS IS SO CUTE. AHHHH.. Look at that fishy with its sesame beady eyes. I loved how this was light, and not too sweet. A good way to cleanse your palate after a meal, and it is pretty refreshing too!

These items are from the Mother’s Day menu, Pockets of Love, valid from 1-10 May 2015! A pretty good place to bring your mums too if you’re looking for something that is traditional yet, with a little twist in each of these dishes. It’s kinda nice to let your mums try something new, perhaps, after this, they would go crazy over truffle fries or something.

How to get there?
Level 1, Park Regis Singapore
23 Merchant Road
Singapore 058268
Tel: +65 6818 8851
Nearest MRT: Clarke Quay

Opening Hours
11.30am – 2.30pm
6.00pm – 10.30pm

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