Located at Hanson Road, the place where Tan Nhu Y Restaurant used to operate from before they relocated, Hanson Palace serves a good range of authentic Northern Chinese cuisine. The portions of the dishes were quite generous and all were served to us piping hot. In addition to their main menu, Hanson Place also offers a wide range of yum cha dishes. Durian Puffs, one of their yum cha dishes, is one of the reasons for our visit to the restaurant.
During our visit, we ordered Combination Seafood Hotpot, Salt and Pepper Squid, Mix Vegetable with Vermicelli Hot Pot, Lemongrass Chicken, Steamed Bean Curd Rolls and Durian Puffs (of course). All the ingredients in the Combination Seafood Hotpot were cooked just right with the vegetables having the right amount of bite to them. The sauce the ingredients were cooked in complemented them well without drowning out their flavour. If you like to add a bit of zing, you can request for sliced chilli in soy sauce to dip the food in.
Combination Seafood Hotpot (Photographed by Jonathan Phoon)
Their Salt and Pepper Squid was very well done, with the crisp coating of the squid contrasting wonderfully with the squid. The squid was tender and cooked just right; squid is known to become rubbery if it is overcooked. The salt and pepper seasoning heightened the flavour of the squid with slices of fried spring onion completing the dish.
Salt and Pepper Squid (Photographed by Jonathan Phoon)
A good choice for those wanting a good selection of vegetables, the Mix Vegetable with Vermicelli Hot Pot had vegetables that were cooked as well as the ones from the Combination Seafood Hot Pot with a bit of a chewy texture coming from the vermicelli. Everything was tied together by the delicious sauce the ingredients were cooked in.
Mix Vegetable with Vermicelli Hot Pot (Photographed by Jonathan Phoon)
Hanson Place's Lemongrass Chicken featured tender pieces of chicken that was nicely contrasted by the firmer pieces of vegetable. The chicken was stirred fried in a lemongrass sauce that lifted its flavour, with a bit of heat coming from the chilli used in the sauce.
Lemongrass Chicken (Photographed by Jonathan Phoon)
We were delighted to learn that Durian Puffs were available during our visit. This dish is rarely offered, possibly due to it being labour intensive to make. Another reason could be due to the fact that durian is an acquired taste. Singaporeans and Malaysians love durian and some regarded it as the "king of fruits". Most of the Australians however could not get past its strong, distinctive odour to enjoy the fruit. The pastries were of a generous size, with the crisp and flaky pastry being a perfect partner to the delectable and soft durian filling.
Ambience of the restaurant was casual and relaxed with the tables fairly well spaced. A good amount of off-street parking is also provided in the carpark at the back of the complex where the restaurant is located. We enjoyed 25% off our total bill by booking a table through Yumtable.