Ph.Ds of FOOD

Singapore Food Blog

Penang Food Trail – Gurney Plaza Dragon-i

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Dragon-i

Dragon-i

Our Penang food trail consisted mostly of hawker and street food and small family run eateries. Dragon-i (G-66/A1)is the only air-conditioned restaurant that we visited during our 2 days trip.

泥茸酥 Crispy Yam Roll

泥茸酥 Crispy Yam Roll

The 泥茸酥 Crispy Yam Roll was vastly different from that of Wong Kok’s. There wasn’t any char siew in the fillings, just pure yam. The outer pastry crust was crispy and flaky. Overall, there was nothing fantastic about it, the standard was still far from the ones we had in Hongkong.

奶皇流沙包 Custard Bun

奶皇流沙包 Custard Bun

奶皇流沙包 Custard Bun

奶皇流沙包 Custard Bun

Dragon-i’s 奶皇流沙包 Custard Bun was fantastic! Once we tore apart the bun, the dense molten custard started flowing out. The custard was smooth and slightly warm, and together with the fluffy bun, it was perfect and definitely comparable to the ones in Hongkong. The custard wasn’t overly sweet as well so you wouldn’t get too sick from it.

椒盐豆腐

椒盐豆腐

椒盐豆腐 – Deep fried tofu cubes sprinkled with salt, pepper and chili powder. The tofu were nicely deep fried. It wasn’t too oily and beneath the crispy crust, the tofu was soft and smooth. However, the addition of salt, pepper and chili power made this dish somewhat too street snack style and seemed a little inappropriate to be served in Dragon-i.

蟹皇灌汤包

蟹皇灌汤包

We were quite looking forward to the 蟹皇灌汤包. It is not something you can find in every Chinese restaurant and we were definitely hoping to be able to slurp up an entire mouthful of dumpling soup. Alas, it wasn’t our day after all. The 蟹皇灌汤包 was a nightmare. The soup within the dumpling had such a strong fishy and seafood taste that even seafood lovers like us couldn’t tolerate it. It was almost like we were eating live seafood in the middle of the ocean. I could virtually taste the sea. It was that bad. And there wasn’t even any crab meat. Gosh. And the skin of the dumpling was so thick that we didn’t even finish it. Taste and texture wise – the dumpling was atrocious.

腊肠北菇滑鸡蒸饭

腊肠北菇滑鸡蒸饭

腊肠北菇滑鸡蒸饭 – generous servings of Chinese sausage, chicken meat and mushrooms topped on rice. The chicken meat were well-marinated and very tender. But personally, I liked the rice. It had fully absorbed the flavours of the mushroom, chicken and mushroom.

水中花篮

水中花篮

An interesting find at Dragon-i – 水中花篮! There’s nothing fantastic about the taste of the tea, it was the typical flower tea. But it was the presentation which caught our attention. A small flower bud was first placed in hot water. And gradually, the little bud would start to bloom and increase in size. The water would then start to turn yellowish as well. It was interesting to observe the different changes.

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Written by foodphd

March 13, 2011 at 10:33 am

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