Song Garden Chinese Restaurant — a 4-month old, 120-seater contemporary Cantonese eatery — is located on Level Two of Mercure Singapore Bugis Hotel. Helmed by Executive Chef Wong Shea Nung and Executive Dim Sum Chef Leung Chi Man (both from Hong Kong and with decades of culinary experience), the restaurant serves up an impressive array of modern Cantonese dishes.
The stylish restaurant boasts seven private rooms. We had the privilege to dine in the largest private room of the restaurant – the Peony Room. A large white marble dining table with fully-automated Lazy-Susan sits in the centre of the room. The Peony Room can easily accommodate 18 to 25 people.
The dim sum menu showcases a variety of 30 items created by Executive Dim Sum Chef Leung Chi Man and his team.
Pan-Seared Otah Siew Mai on Skewers ($6++ for 4 pieces) – Chef Leung’s version of siew mai (pork dumplings), replacing pork with spicy mackerel otah paste and prawns. I enjoyed the slightly spicy otah siew mai very much.
Steamed Cheong Fun with Fresh Prawn ($6++ per serving) – Crunchy prawns with light flour crisp encased in delicate paper-thin rice sheets. Served with signature homemade soya sauce. Love the contrasting textures of soft rice sheets and crispy bits of flour crisp. Highly recommended!
Appetizer and Soup
Chilled Five-Spice Foie Gras with Blueberry Compote ($26.80++ per serving) – The foie gras is first soaked for three days in a homemade sauce comprising superior soya sauce, rock sugar and five-spice. It is then cubed, served chilled and drizzled with blueberry compote upon order. The foie gras is not gamey at all and the compote balances out the richness of the foie gras. If you like foie gras, you will like Song Garden’s version.
Lobster with Pumpkin Puree in Hot Stone Pot ($28++ per person) – Slow-cooked for 12 to 14 hours, this light and sweet collagen-rich pumpkin soup is flavoured with lobster stock, shark cartilage and fish maw. Served with lobster chunks and black garlic bread stick. I like how the soup remains hot even till the last drop. A must order here.
Signature Roast Chicken on Bed of Beancurd Skin ($25++ half bird/$50 whole bird) – Reminiscent of Peking duck, this time-consuming and labour-intensive dish is served with homemade pancake, crispy beancurd skin, slivers of cucumber, spring onions and sweet bean sauce.
Meats and Seafood
Lamb Rack Stuffed with Diced Fish in Feather Light Batter ($22++ per person) – Pan-roasted Australian lamb cutlet stuffed with diced cod, mushrooms and spring onions. Served with honey-black pepper sauce. The lamb is not gamey and the combination of lamb and cod complement each other well.
Mentaiko Cod Fillet ($19.80++ per person) – A slab of roasted cod slathered with creamy mentaiko sauce (with subtle hint of yuzu), topped with a dollop of caviar and crunchy dried white bait tuille. The yuzu cuts through the richness of the creamy sauce and gives it a refreshing tang.
Vegetables and Noodles
Sauteed Asparagus with Wild Mushrooms in White Truffle Oil ($28++) – A dish comprising a medley of vegetables (asparagus spears, carrot) and mushrooms (King oyster, shitake, shimeji, morel and wood ears) tossed in white truffle oil.
Braised Pre-Seared Vermicelli with Shredded Fish in Silken Egg White ($24++) – Braised vermicelli with cod and fluffy egg white, topped with a raw egg yolk. Don’t judge this unassuming dish by its looks. It’s flavourful and hit all the right spots! Add a dash of pepper and vinegar to elevate the taste of the dish.
A meal is not complete without dessert. For something light, opt for the Combination of fresh fruit, light and fluffy coconut parfait, mango pudding and plum and osmanthus jelly ($13.80++ per person).
It has been a long while since I have had a meal that makes me beam with satisfaction. I enjoyed the food at Song Garden thoroughly and would recommend it to anyone who is looking for quality, aesthetically pleasing Cantonese fare with a modern take.
Song Garden Chinese Restaurant ( 颂苑 )
Address: Mercure Singapore Bugis , 122 Middle Road, #02- 01, Singapore 188973
Telephone: +65 6521 9299
Operating Hours: Open Daily. Weekdays: Lunch: 11.30am – 2.30pm (last order 2pm), Dinner: 6pm – 10pm (last order 9.30pm), Dim Sum: 11.30am – 2.30pm (last order 2pm), Weekends / Public Holiday: Lunch: 11am – 3pm (last order 2.30pm), Dinner: 6pm – 10pm (last order 9.30pm), Dim Sum: 11.30am – 2.30pm (last order 2pm)