Dragon Phoenix Restaurant
491 River Valley Road #02-01/02 Valley Point
Singapore 248371
Tel : 6238 0110
Fax : 6238 0220
Dragon Phoenix Restaurant was established in 1963 by Mr. Hooi Kok Wai, a renowned Master Chef in the Chinese culinary world. Touted for its excellent Cantonese cuisine, and home to the invention of Singapore’s first Chilli Crab, Dragon Phoenix takes pride in serving genuine delicacies to delight all tastebuds. The Yam Basket is a combination of sweet yam, which is fried till crispy on the outside but still nice and soft on the inside, and a myriad of fresh vegetables and seafood. It is certainly a wonderful dish that transcends generations and fashion. A local favourite, the Chilli Crab, is brought to another level of culinary excellence by Chef Hooi’s unique blend of chilli ginger sauce. The Kyoto Pork Ribs, with meat that falls off the bone with ease, is just finger-licking good, as well as the Chinese Style Beef Steak that gives you tender slices of beef topped with a sunny side up egg. Chef Hooi is not only recognised for his culinary distinction, but is also known as one of the creators of the Lunar New Year Raw Fish, which has become one of Singapore’s hallmark Chinese New Year dishes.
Recommended:
- Phoenix Spring Chicken
- Dragon Phoenix Platter
Link
Dragon Phoenix Restaurant
Discuss this restaurant at
http://www.singapore-restaurant.com/foodies/about847.html
(Probably) related entries:
Dragon City Sichuan Restaurant
Gold Coast Seafood Restaurant
Comments
Comment from Ms. Tan
Time: February 25, 2008, 2:16 am
Overall, my family and myself were very disappointed with the experience there.
Spent the first 10 mins explaining to the manager about their “Free” item shown on their website, which he denied there was, so I told him to go check if he thinks I’m lying, and he asked me what’s the website name - it’s their company website and he doesnt know! In the end, we got the “Free” item because the website did advertise that. However, the manager was quick to mention that we’ll have no further discount.
Food was oily and very salty, not for the health conscious. I felt the manager was trying ways and means to charge us more. We ordered an entire suckling pig because it was my mother’s birthday, and he emphasized that for a 2nd course (from the suckling pig remaining meat), there’ll be extra charge. So when I asked why there is when we are already paying $168 for the entire pig? Only then did he corrected himself and said there’s no extra charge.
I wonder if no one highlighted it, would he even realised he charge us more?
Write a comment