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Blue Lotus - 2nd Apr 2018


I mentioned at the last restaurant review that I would see you for dinner at Fat Lulu’s. Were you there? How did you like the food? Tell me how it was for you < ariella@hubers.com.sg> It was a pity that we haven’t had a chance to go back since then. Our hands are full now with a 9-month-old baby (among other things).

While my husband and I are still grieving over the impending closure of Fat Lulu’s, we made a trip to Blue Lotus Chinese Grill at Tanjong Pagar last Saturday. It was 6.30pm when we arrived and unlike a typical workday, the quadrangle in which the restaurant was located was peaceful and unhurried.

We were met at the door by the manager who quickly brought us to our table. We then placed an order for Chicken Skin with Chilli Yoghurt Sauce, Hickory Smoked Honey Glazed Kurobuta Pork Belly, Five Spices Lamb Rack, Roasted Spanish Suckling Pig and “Gong Bao” Assorted Vegetables Platter.

The chicken skin was tissue thin with roasted flavours. There has got to be a machine involved as a rolling pin will not give such results. The yoghurt sauce had such a rich complexity of flavours that both of us couldn’t put a finger to what could have gone into it. We could taste ginger, sesame, turmeric, and the sharp tang of Greek yoghurt.


Chicken skin with Chilli Yoghurt

The Hickory Smoked Honey Glazed Kurobuta Pork Belly is actually what the locals know as char siew. It had a good fat-to-meat ratio with some occasional burnt bits that is one of the hallmarks of a good char siew.


Hickory Smoked Honey Glazed Kurobuta Pork Belly

Then we had the lamb “rack” that was served medium-rare. The restaurant doesn’t ask how you like it done – unless specified upon ordering, it is served medium-rare. It is also served with a dusting of cumin powder on the plate.


 Lamb 'rack'

The moist Roasted Spanish Suckling Pig that was served had been in the sous vide machine for 24 hours before being roasted. It had a slight gamey flavour that could be compensated with the accompanying citrus sauce.


Roasted Spanish Suckling Pig

Our favourite was the “Gong Bao” Vegetable Platter. Unlike “Gong Bao” chicken, this was cleverly enhanced with the use of Szechuan peppercorns, the culprit behind the mild numb feeling in your mouth. We had okra, broccolini, Portobello mushrooms, baby carrots that night.


"Gong Bao" Vegetable Platter

At this point, we decided we have space in our belly for another main! And so, we asked for the braised Hokkien noodles which is also known as KL Hokkien mee. The noodle texture was great though I found it too salty and I wish it came with some kind of chilli. Lovers of fried pork lard, you’ll love this dish!


Hokkien Mee

Finally, we ended the meal with a refreshing serving of Chilled Aloe Vera, Lemongrass Gelo, Lime Serbet. Tasting the strong fragrant pandan flavour in the gelo reminded us of the chendol we had recently at Tangs foodcourt. The green slimy jelly in chendol is most of the time made with green colouring but this stall at Tangs foodcourt made it with real pandan! The pandan flavour in the jelly with the gula melaka and coconut milk make it worthwhile fighting the crowd for a table. 

Chilled Aloe Vera, Lemongrass Gelo, Lime Serbet


~Ariella Lee
Marketing Executive



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