The first course :
Seafood spring rolls. Unlike the usual flour based thin crepe pastry, the fillings are wrapped in rice vermicelli "net". Crispy and full of texture with every bite.
The spinach noodles tossed in shrimp roe is heavenly. One would think of enjoying this in some famous Hong Kong stalls or speciality noodle shop. The calamari (small squid?) are tender and cooked al dante with generous servings of prawns and shitake mushrooms thrown in. It is natural tasting and looking, not like some chemical coloured neon noodles in certain food courts and noodle houses.
Chef's Gallery is famous for its handmade noodles. It is never too much to order more than one type of noodles. Also offered are egg noodles with seafood ball and spicy meat sauce noodles (zhajiang mian).
Though fried rice is well known here, the small amounts of vegetables in this supposedly named olive fried rice did not bring out the full flavour of this traditional dish. Perhaps it is meant to be a modernised version with lots egg accompaniment and chicken powder for this fried rice dish.
The highlight is definitely the piglet shaped black sesame buns. They are cute, attractive looking and tastes excellent. A favourite among kids and adults and must have when you eat here.
The rainbow coloured vegetable dumplings are surprisingly tasty and interesting despite prejudices towards vegetarian dishes. Filled with carrots, bamboo shoot, corn, chives, black wood ear fungus, tofu it is delicately wrapped in soft and thin translucent special crystal flour pastry.
Highly recommended for its prompt service and enjoyable food. Try to reserve whenever possible. Otherwise, be prepared to wait during peak hours.
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