Peony Jade (Keppel Bay) – Authentic 60’s and 70’s Hong Kong Street Food by Executive Chef Ryan Shiu
Do you remember your childhood dishes? Frankly, the only food I remembered, was making fried prawn rolls with my Grandfather.
Starting this April to August 2012, take a trip down memory lane with Hong Kong native and Peony Jade’s executive chef, Ryan Shiu, as he re-creates more than 20 of his favourite 60’s and 70’s Hong Kong Street Food.
A good piece of beef tendon is a thing of beauty. We each had a bowl of Beef Tendon Noodle Soup with Spices (五香牛根汤面，$14). The braised beef tendon is soft as silk with aromatic broth cooked over 8 hours. The springy noodles goes well with the broth and tendon. Best thing is: NO MSG.
What we have here is usually salted preserved vegetables (mui choy). But Chef Ryan’s Braised Pork Belly with Preserved Vegetables (梅菜扣肉，$16) is different, because he imports his preserved vegetables from Hong Kong, it was actually sweet! It was very strong with flavours, with pork belly soaked in dark soy sauce.
I thought it was sweet and sour pork belly, but it was Fried Pork Ribs with Pineapples (菠萝生炒排骨，$22). The ribs were coated in sweet and sour marinade (with a strong vinegar taste), and they were tender and tangy. Oh, but you got to be careful of bones!
The first teochew duck I have tried was at Ah Ee Hokkien Salted Duck stall at Sembawang Hill Food Centre. And I was really pleased to have tasted Marinated Duck in Teochew Style (潮式卤水鸭，$14) at Peony Jade. Imported from US, the duck was cooked with many spices. The meat was already drizzled with a chilli lime sauce, which was very refreshing.
Eating lotus root is auspicious for Chinese as we believed that eating it will foster the growth of new ventures. The boy really likes Pan Fried Lotus Root Cake with Minced Pork and Dried Scallop (瑶族煎莲藕饼，$16). These lotus root is tasteless by itself, but when stuffed with minced meat and dried scallop, it provides a good texture balance. Chestnut was added into the minced meat for added crunch. However, I find it too oily. Perhaps a garlic soy dip will complement the dish.
I think Chef Ryan does an excellent job in retaining the flavour of street food in his recreations. Peony Jade @ Clarke Quay has other dishes such as Braised Roast Pork with Marinated Bamboo Shoot and Lotus Root, Deep Fried Crispy Shrimp accompanied with Sweet and Sour Sauce, Steamed Chicken with Spring Onion and Ginger etc.
Peony Jade @ Keppel Club
Address: Bukit Chermin Road, Keppel Club (Level M) , it is opened to public
Tel: 6276 9138/ 6375 5562