Tuesday, May 16, 2017

Nanjing Impressions (南京大排档) - What is the difference between the Nanjing and Singapore branches?


It was just two weeks ago we dined at the restaurant in Nanjing. Two weeks after, we were at Nanjing Impressions (南京大排档) at Plaza Singapura, Singapore. Opened in December 2016, the restaurant interior at Plaza Singapura is a replicate of the restaurants in Nanjing.

The restaurant offers mainly Huaiyang Cuisine (淮扬菜). I share the comparison between the two restaurants in terms of taste, texture, etc.

1. Osmanthus Rice Cake (桂花拉糕)

Nanjing: The Osmanthus rice cake has a nice flower fragrance. Placed on the leaf, the rice cake was soft and chewy. It has a nice chewy texture that is extremely delectable. Better!

Singapore: The Osmanthus rice cake has the same presentation as the one in Nanjing. The fragrance were still there but the texture was harder. I think the cake from Nanjing tasted better. 

2. Jinling Yong Chun Noodles with Soy Sauce Broth (金陵阳春面)

Nanjing: We were amazed how this simple noodle dish could be so delicious. First of all, we loved the springy, chewy texture of the noodles. The chef cooked it to prefection, the al dente style. The soy sauce broth with chopped spring onions was so simple, yet it had a nice fragrance and aroma. Better! (Food rating: 4.5/5)

Singapore: The texture of the noodles were a little soft. The soy sauce broth was identical to the one in Nanjing. I wish the noodles were chewy as the one in Nanjing. (Food rating: 3.5/5)

3. Huaiyang Sweet Strata Cake (淮扬千层油糕)

Nanjing: The Huaiyang Sweet Strata Cake was made of layers and layers of sweet strata cake. Similar to the millie-feuille, the layers were vivid and the sheets were easy to tear. Better! (Food rating: 4/5)

Singapore: Although the taste of the sweet steamed cake was similar to the one in Nanjing, the quality was so-so. Instead of enjoying the multi-layered steamed cake, the steamed cake came in thicker layers. It would be prepared with higher quality. (Food rating: 3/5)

 4. Celestial Roast Duck Dumpling (天王烤鸭包)

Nanjing: The dumpling skin was thin with at least 21 folds. Instead of minced meat, the dumplings used roast duck for its fillings. The roast duck fillings were too sweet for my liking but the meat was tender. (Food rating: 4/5)

Singapore: The dumplings seemed to have fewer folds. The skin was thick but dry. The roast duck filling could be less sweet than the Nanjing's. This is too sweet to my liking.

5. Interior

Nanjing: The interior had a nice rustic old Nanjing ambience and furniture. The staff were also donned in the clothing in the old times. It was nostalgia and beautiful.

Singapore: An exact mould from Nanjing with the same fittings and decor. 


Address (Nanjing): Deji Shopping Mall Phase 1, Level 7, No. 18, Zhongshan Road, Xuanwu District, Nanjing, China

Address (Singapore): Plaza Singapore, #04-46, 68 Orchard Road, Singapore 238839

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