Chinese and East Asian
The manager, Tony, greeted us and after showing us to our table, introduced us to the wine list, which is specifically designed to complement the food; we chose a light and fruity chardonnay from Chile, which was just right. The menu has so much to offer. We were simply dazzled by the choice available, but thankfully our waitress, Ollie, was on hand to accompany us on our journey of discovery.
To start, we tried the prawn tempura and its vegetarian counterpart of lightly battered broccoli, carrots, onions and asparagus with tempura dipping sauce. Both dishes were very light, fresh and crisp. For mains we opted for fish curry, cooked in a Malaysian fish curry powder with tamarind, Thai bird chilli, lemongrass and belacan (shrimp paste), all accompanied by steamed jasmine rice. We couldn't resist a try of the popular Chinese fried vermicelli - chicken and prawns, served with Singapore noodles - which was delightful. Each dish is made to the customer's preference, and the menu advises as to the spiciness of each dish. We were amazed by the varied choice of different sake on the menu - a real connoisseur's list. Rather than dessert we chose from the authentic tea menu - an organic jade and a flowering jasmine tea were refreshing ways to conclude our meal.
The Oriental has successfully established a winning formula, with a range of chefs in the kitchen on hand to freshly prepare food from their native country. So, whether you feel like having a Japanese bento box, a Malaysian satay, Chinese wonton soup or pad Thai noodles, you are sure to receive nothing less than the complete Oriental experience.