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Courtesy of Robert J. Steiner

Stepped in to the restaurant, you will see this wooden medicine corner at your left. This reminds me of Jay’s music video - Ben Cao Gang Mu (Herbalist Manual) - see at 1:44.

Courtesy of Robert J. Steiner

Courtesy of Robert J. Steiner

Dish 1: Metropole Raw Fish Salad   
Of all the Yu Sheng I ate in my whole life, I like this the best. Normally, I would just take a small portion of it and that’s it. But this time, I had my refil of it. The golden pillow(represents gold and wealth) was crispy.

So, we started to “lao” 鱼生(yu sheng). Yu Sheng is a Chinese-style raw fish salad. It usually consists of strips of raw fish with shredded vegetables and a variety of sauces and condiments, among other ingredients. Literally translated, “yusheng” means “raw fish”, though it can also be taken to symbolise abundance, prosperity and vigor. It is a chinese new year custom for families and friends to gather around the table and toss the shredded ingredients into the air with chopsticks while saying auspicious wishes out loud to mark the start of a prosperous new year.

Dish 2: Winter Melon Soup 

The display of the food was great. The chef made the effort to scoop winter melon and carrot into small balls. It looks more appetizing for me.

Dish 3: Egg White with Dried Scallop, Polygonatum & Ladybell Root 
WOW! didnt know that egg white can be used to cook such nice food. Remember my pineapple tarts making with Ah Hong Jie Jie? We used a lot of egg yolks and left a lot of egg white. So next time, when we make pineapple tarts again, we will donate our egg whites to Metropole Herbal Restaurant.

Dish 4: Braised Chicken with Red Date & Chestnuts  

Dish 5: Sauteed Chilli Prawns with Walnuts & Chinese Wolfberries 
Spicy big prawns but a bit hard.

Dish 6: Fish 
Sauce with peanut bits

Dish 7: Stir-fried seasonal vegetables with Wild Mushroom

Dish 8: Braised Home-made E-Fu Noodle with Seafood and Chives   

Dish 9: Glutinous Rice Cake with Sesame Seed  
Another WOW! It was served hot and the rice cake was soft and sticky. The appearance was great. Sugar was made as the topping for the rice cake.

Dish 10: Yam and Sweet Potato coated with Malted Candy 
We had 3 bowls of water on the table and were told that we will need to use it for our dessert. “Huh? how do dessert and water come together?” Then the waitress came with a plate of yam and sweet potato cut into small pieces, coated with Malted Candy. Then the waitress used a chopstick and dipped the small pieces of yam and sweet potato to the bowl of water. Then, out of the water. It was crispy on the outside and soft in the inside. It’s something I never eat before.