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Singapore, September 7, 2010 Whenever the idea of going to a dim sum buffet is brought up, you either lit up with excitement or want to lean over a sink. Overall, this is a satisfying Chinese brunch with adequate non-dimsum choices. You get a good sampling of masterchef Hiew's creations, but you should come back for a full-course Chinese dinner to appreciate his food fully and artful touches. I would prefer to match the dim sum with a vivacious champagne anytime, than with a draggy song like "A lover's tears". For details, see this Press Release by Mandarin Oriental Singapore, 12 June 2010 – Cherry Garden presents a brand new weekend dim sum brunch that brims with alluring flavours and innovative creations. Specially created by Chinese Executive Chef Hiew Gun Khong, the smorgasbord of dim sum will definitely leave guests wanting more.
At the more traditional downmarket places, a boring procession of stodgy morsels of stale prawns, minced meat, minced seafood and more of the same minced stuff forced under rubbery dough skins doesn't paint an appetising picture of what dim sum should be.
But at upscale Cantonese eateries, it's a different world altogether. Dim sum creations are usually exquisitely fashioned and made to taste yummy and varied, with the use of better-quality ingredients.
Cherry Garden in Mandarin Oriental has raised the status of dim sum by pairing it with champagnes. A tasting of its decently made dim sum and appetisers with Perrier Jouet champagne revealed quite an agreeable marriage, which made the brunch more enjoyable.
It was a good attempt, with more hits than misses.
We welcome the flavourful rice porridge with pork and preserved egg which warmed and prepped our tummy before downing the creamy and appley bubbly.
Appetisers like the melt-in-the-mouth spiced beef fillet, crispy eggplant strips with pork floss and zesty top shell slices with calamansi dressing were all yummy and addictive.
Kurobuta pork was used as Char Siew but it was just average-tasting. Our separate order of the signature roast duck (well-roasted and succulent) and roast pork belly (delicious crackling skin and tender meat) was a good choice.
Also satisfying were the delightfully fresh shrimp dumplings in jade skin, meltingly soft radish cake topped with minced meat, and a superior drunken chicken fortified with Hua Tiao and Rose Dew wines.
What we didn't fancy: Some lacklustre soups, overcooked Patin fish, roughly chopped and poorly braised soy-sauce chicken and an Imperial Hot and Sour Soup which reek of pungent bamboo shoots that were not well rinsed.
The desserts were invigorating though - we loved the avocado cream with walnut ice cream, the lemongrass jelly with watermelon and Charisse (not in dim sum brunch menu but in the main menu), a jubilant cherry dessert with Chinese wine jelly.
The calming charm, dark woods, dim lighting and lovely bamboo trees outside might conspire to lure lovebirds here.
But the peace can be destroyed by a few loud-mouthed diners, playful kids and 1960s Chinese love songs that were played throughout our brunch.
We instantly became unwilling experts in this mournful retro genre. Perhaps more suitable would be contemporary and ambient versions of light Chinese classical or new age works with Chinese instrumentation.
Said my dining companion: "It sounds like we are dining in an old Chinese restaurant."
Rating: 7.5/10 for the better dishes; 5/10 - 7/10 for the rest
See pictures of Cherry Garden and its Dim Sum brunch dishes
Read review of this brunch by blogger Mary Goh
Coupled with unlimited flow of champagne, the brunch features delicate dim sum creations such as “Steamed Spinach and Prawn Dumpling with Enoki Mushrooms”, “Steamed Shark’s Fin Dumplings with Dried Scallops and Shrimps”, and “Steamed Onion and Ginger Beef Dumplings”, to name a few.
Apart from dim sum, the brunch also includes a wide variety of Cherry Garden signature dishes ranging from appetisers such as “Shrimp Salad with Wood Ear Mushrooms, Cucumber and Ginger – Sesame Dressing”, “Drunken Chicken in Hua Diao and Rose Dew Chinese Wine”, to main dishes such as “Slow-cooked Beef Brisket with Radish, Onion and Ginger”, “Roasted Pork Ribs in Spicy Szechuan Sauce”, “Honey Glazed Kurobuta Pork Char Siew”, and more.
Noteworthy mentions also include “ Kurobuta Pork Char Siew Egg Fried Rice with String Beans”, “Braised Soya Chicken with Shallots”, “Wok-fried Kurobuta Pork with
Garlic, Leek and Honshimeiji Mushrooms in Chef’s Concoction”, “Wok-Fried Baby Corn and Asparagus in XO Sauce” and “Steamed Patin Fish with Crispy Bean Crumbs in Light Soya Sauce”.
Providing a sweet finale to the meal are refreshing desserts such as “Watermelon Chutney with Aloe Vera, Crystal Pears and Refreshing Lemongrass Jelly”, and “Cream of Avocado served with Walnut Ice Cream”.
With such a dazzling array of handcrafted dim sum, dining at Cherry Garden will definitely be a delightful and indulgent moment.
The weekend champagne brunch is available Saturdays, Sundays and public holidays from 12.30 to 3 p.m. and is priced at S$118 per person with unlimited dim sum, soups, appetisers, main courses, desserts and beverages including champagne, wine, beer and juices.
Guests also can opt for unlimited flow of Belle Epoque premium champagne at S$338 per person.
Diners who prefer a lighter brunch and one without beverages can choose the weekend dim brunch package at S$48 per person with one serving of soup, appetiser, main course and dessert.
This brunch is available for two seatings: from 11 a.m. to 1 p.m. and from 1.30 to 3 p.m.
For reservations, please call Cherry Garden on 6885 3538 or send an e-mail to mosin-
Cherry Garden
Level 5, Mandarin Oriental
5 Raffles Ave, Marina Square
Singapore 039797
