After a hectic day of shopping at the Docklands Harbour Town as I was eagerly scouring the harbour for a suitable lunch venue, my famished heart and my exhausted legs brought me to the glossy doorstep of the impressive Waterside Oriental Bistro.
With a tentative step as I pushed through the door of the restaurant, the friendly staff greeted us warmly while whisking us away to comfy chairs with a panoramic view of the Docklands. A quick look around the restaurant informed me that the place is quite big, has ample seating area, tasteful décor and a fully stocked bar.
The pangs of hunger tugged at my tummy and my eyes immediately focused on the thick and leather-bound menu. The extensive menu has been designed to make anyone salivate while wildly scratching their head. Arrested with indecision and after some delightful debate, we finally made our selections and placed our orders. As we waited for the food, we found some good wine at surprisingly cheap prices.
The wait for the food was ephemeral as our long list of food selections made their appearances on our table in the order of preference.
We commenced our enchanting, gastronomic journey with the deep fried wontons. With the first bite, the super crispy exterior crumpled in my mouth before disappearing to my tummy. The non-greasy, wafer-thin wonton skin felt crunchy and quickly made way to the delicious fillings. The accompanying tomato sauce complimented the wontons in a delectable manner. This yummy experience upped our expectation and we eagerly turned our mind and chopsticks towards the sizeable steamed BBQ pork bun.
The steamy, hot duck soup was amazingly rich in freshness and goodness and instantly infused my soul with exquisite warmth. Every spoonful of this magnificent soup boosted my feeling of well-being with its lovely aroma and perfect blend of spices. We devoured the soup to the very last drop.
The highlight of the meal were the deep-fried Japanese prawns and wasabi mayonnaise. The large prawns were soft and succulent and had been deep-fried in a tasty tempura of harmonious blend of spices. The wasabi mayo was thick and had the instant kick of wasabi and indubitably made this otherwise simple dish highly lip-smacking.
The lovely meal was finished off with a great choice of dessert comprising of fried ice-cream. Cooked absolutely to the level of perfection, the sticky and sweet skin of the round ice-cream balls elevated the taste of the somewhat hard ice-cream. Best fried ice-cream I have ever sampled, our consumption of this dessert was serenaded by constant chants of 'ahhs' and 'yums'.
Your article just reminded how much I've been craving a steamed BBQ pork bun lately. Luckily one of the local food groups I'm a part of has a Yum Cha lunch coming up in early January (not that soon I know... but soon enough), so I'll be able to enjoy a good yum cha feast then. :)