My brother recently completed all his university subjects, and will graduate next year in March. So to celebrate, we went out to dinner at Silks in Crown. (Right next to my old restaurant, The Conservatory). It was all so delicious, washed down with a bottle of 1995 Dom Perignon champagne.
We'd never been to Silks before, but it had an awesome atmosphere - there's this cool Mongolian tent in the centre in which you can sit and have drinks, and beautiful table settings.
Place setting - these plates rock! Apparently they're $500 a pop. They were specially made for Silks by Noritake.
Tea pot tea champagne glass
The Menu
Peking Duck
Baby spinach with century egg
Deep fried prawns with wasabi sauce and sweet chilli sauce
Pei Pa Tofu (tofu with crab and mushroom sauce)
Roast beef with pepper sauce
Fried Ice-cream
Fruit Platter
sweet and crunchy peanuts - addictive!
Chinese waiter crispy duck trick
Peking Duck
Baby spinach with century egg
Deep fried prawns with wasabi sauce and sweet chilli sauce - this had a fabulous combination of flavours!
Pei Pa Tofu (tofu with crab and mushroom sauce)
Roast beef with pepper sauce - check out the delicious rareness of the beef.
Deep-fried ice-cream, my favourite
fried ice-cream
fruit plate
Fruit platter
I loved it! A fabulous meal all up.
Congrautlations to Daniel!
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