The InterCon has a number of f&b outlets - international brands Nobu and Spoon are there - both can be blah - I've had hit/misses at both. Together with Yan Toh Heen, they form a perfect triumvirate of hit/miss-ness. Okay, it's not that bad, but if you're at the InterCon, remember - the lobby lounge's burgers are pretty good and the views are the best; the Steakhouse is great except for the price and that ugly-as salad bar; the buffet used to be better, but even that still has a good rep. For the same price as One Harbour Road, and more expensive than, say, Manor, my accountant (if I had one) would probably not approve. Oh and this place has 1 Michelin star. Argh, schmichelin.
This, I liked. A lot (but that was kind of it). Scrambled eggs with prawns is a pretty typical Cantonese dish. Everyone from your average see lai (housewife) to Michelin-starred chefs make their own version, but it's the first time I've had it with finely diced salted fish. It's pretty genius - it satisfies the salt component by using an ingredient that goes perfectly with the prawns. Salt and the sea (but better than sea salt!) all in one. I'm not a huge fan of salted fish, but in weeny doses like this, just enough to add interest - yes please.
Fine, but I still like T'ang Court's, or even Spring Moon's.
A little too greasy and maybe over-fried - leaving it a little dry.
Nice, oily flaky fish like cod is well suited to claypot-style cooking, methinks.
The taro prawn (prawn cocooned in taro mash, battered and deep-fried was light and crispy, though I can't say the prawn blew me away. The fried milk was alright too, maybe a teeny bit greasy and just a smidgen too sweet.