Silk Road: Sampling a Five Course Set Menu in Singapore
I engaged in many sports and experiences while sailing Genting Dream in the deep seas of the South China Sea on a nice sunny day. As a result, it was only normal for my appetite to be piqued by periodic hunger hits. Laut China Selatan’s limitless seascape is breathtaking. We had just passed by the Riau Islands a few minutes before, I had dinner at Silk Road, a flagship Chinese restaurant on Deck 6.
Silk Road is a restaurant cloaked in traditional Chinese luxuries where you may enjoy old-world charm while being hemmed in by modern China’s forbidden yore. The ambience within Silk Road’s elegant dining room is decked in customary Chinese red and gold. The unique décor and atmosphere will leave you wordless. After 11 p.m., this restaurant stages a genteel cabaret dance on a small stage.
You must be 18 years old or ancienter to access the restaurant after 11 p.m. Every restaurant table here has a price tag after 11 p.m. The cost is determined by the distance between the table and the stage. The more you spend, the closer you are to the stage. I had the option of sitting neither too far away from the stage nor too near to it. But I couldn’t help but glimpse at the paintings behind the bar table from where I was seated. The majority of these paintings depict Shanghai’s famed Cabaret scene. Stunning art!
This base of Chinese culture also serves you some delectable cuisine and beverages. While Silk Road is accessible to all passengers on board for dinner, only Dream Palace guests have access to it during lunch hours. At any given moment, Silk Road can seat up to 150 people. While I was here, I began my meal by perusing their large selection of bar menus. I went on to the 5-course set menu after choosing the beverages.
Silk Road’s brilliant chefs leave no stone unturned when it comes to creating innovative cuisine with a contemporary touch. This is why I decided on a set menu so that I could sample five different items at once. Silk Road redefines excellence, from the ancient Chinese motifs in the background to Redwood furniture, accent lighting, and a hospitable welcome. My culinary journey began with a glass of wine and a dish of Roasted Chicken with Five Spicy.
What’s wonderful about Silk Road is that the chefs put up a flawless menu to delight the tastebuds. Roasted Chicken with Five Spicy, for example, was a light, aromatic first course infused with a blend of spices. The flavours in this recipe, in particular, whet your hunger. I was served the soup of the day for the second course. This transparent soup from China was loaded with delightful Indo flavours.
This Chinese soup is linked to numerous Asian culinary traditions thanks to its broth-like flavour. Despite the fact that this soup is fantastic for winter sniffles, December in Singapore isn’t as chilly as it is in other nations. With its vinegared Ying flavours, the soup provides a particular spark to the meal. If my memory serves me well, there was also a splash of sesame oil, soy sauce, ginger, and white and black pepper in the soup.
The wonderful Braised Aubergine with Bean Curd in Broad Bean Paste was served as the third entrée. The Braised Aubergine (Eggplant) was grilled to perfection, leaving it crisp and smokey. Broad Bean Paste was prepared in a deep savoury garlic sauce, which was quite pleasant.
Sauteed Prawn Meat in Chilli Sauce, Braised Sea Cucumber, and Deep Sea Shells with veggies made up my fourth dish. For its strong and spicy flavour, I adored the real Asian Chilli Sauteed Prawn Meat. Sea cucumber, on the other hand, is a wishy-washy piece on its own. As a result, squids, scallops, shiitake mushrooms, and other vegetables are braised with it.
Even though this was my first time working with sea cucumbers, I found the taste to be pretty enjoyable. Sea cucumbers are marine organisms with leathery skin and an elongated body carrying a single, branching gonad found on the seafloor around the world.
The Sweetened Red Bean Soup with Glutinous Ball and Ginseng was the fifth entrée that I enjoyed. This was my first experience with a Chinese banquet dessert. The chefs at Silk Road prepared the best Red Bean Soup I’ve ever had. The simple yet attractive Red Bean Soup is created with red adzuki beans and enlivened with Glutinous Ball and Ginseng. This delicacy is a rich, sweet soup with a Glutinous Ball in the centre. It’s so exquisite that there never seems to be enough room for it.
Overall, a terrific night with a fantastic selection of food for the five course menu. Silk Road, is frequently booked so, you should make a reservation in advance for dinner and nighttime entertainment.
Beautifully decorated, the dishes seems very delicious,though enjoyed reading this post but i think its beyond my imagination to afford.
Thanks for sharing with beautiful captures.
My impression about Chinese Cuisine has always been that of a bland course with little to do spices in it. For an Indian, a food without spices hardly moves down the throat. but this seems like a gastronomic experience….. 🙂