Located along Goodwood Road in Goodwood, Modern China Restaurant recently got a new chef, resulting in a revamp of their menu. Service was quite efficient, with our dishes not taking long to be served after we placed our order.
As its name suggests, the Crispy Beef in Spicy Plum Sauce puts a slight twist on Crispy Beef, with the inclusion of chilli for a bit of extra kick. The beef was not too tough and the crispy coating complemented the flesh nicely. We also liked that the texture of the plum sauce was of a consistency that which did not mar the coating of beef.
Crispy Beef in Spicy Plum Sauce (Photographed by Jonathan Phoon)
The size of the pieces of fish in their Salt and Pepper Fish were of a generous size, with the fish cooked just right. Enough salt and pepper seasoning was used to lift the flavour of the fish and the fried garlic added a delightful garlicky flavour and a bit of crunch. The fish was served on some shredded lettuce to provide some freshness.
Salt and Pepper Fish (Photographed by Jonathan Phoon)
Their Prawn Omelette was well done, with the eggs having a light and fluffy texture and the prawns having a slightly sweet taste, an indication of their freshness. Accompanying the dish was chilli and soy sauce but take some care with the chilli as it packed a potent spicy punch.
A dish we like to order if it is available, the Stir-fried Broad Bean Curd (BBC) had broad beans that still had a bit of bite to them and enough Chinese chutney was used to ensure the dish did not taste too bland. Strips of bean curd were included to act as a foil to the stronger tasting ingredients. Though the dish included dried chilli, the spiciness was mild enough that it can be enjoyed by those not used to spicy foods.
Stir-fried Broad Bean Curd (Photographed by Jonathan Phoon)
Great for sating your hunger while waiting for your mains, the filling of the Pan-fried Pork Dumplings was juicy, which was contrasted nicely by the slightly crispy skin. Accompanying the dumplings was a serving of chilli which reminded us of the one offered at Dumpling Go Go. If you prefer, a version of the dish with a chicken and prawn filling is also available.
Pan-fried Pork Dumplings (Photographed by Jonathan Phoon)
For those looking for something different from the usual steamed rice to accompany their dishes, there is the Special Fried Rice. The rice that formed a key part of the dish had a fluffy texture and the combination of prawns and BBQ pork (Char-Siu) ensured that the dish was flavoursome. A sprinkling of fried shallots on top of the rice added a bit of crunch to the dish.
Special Fried Rice (Photographed by Jonathan Phoon)
The décor of the restaurant gave it a slightly formal feel with the tables spaced a good distance apart from each other. Off-street parking is available near the restaurant.