Traditional Cusine with a Modern Twist

The Meritus Mandarin has always been known for its array of appetizing gastronomy, from the best buffets at Triple 3, to the chicken rice and lobster laksa at Chatterbox.

The Pine Court Chinese Restaurant located on Level 35, boosts an impressive view of the city, contemporary chic meets traditional Chinese décor and cuisine.  

Having a long history since 1973, the interior has been reworked for a modern meets classic look. After entering the dimly lighted walkway, you will be greeted by gracious  waitresses who make you feel very welcomed.

The restaurant has a dramtic Chinese imperial look with its oriental porcelains and paintings. The chairs and tables are an earthy brown, adding a subtle touch which would attract executives and the upper-middle income.  

The fare is Cantonese and Beijing cuisine with a twist, prepared by renowned Chinese Executive Chef Yang Lai Fatt and his team who comes out with new interpretations all the time. He was also named the most promising chef in the Hospitality Asia Platinum Awards two years ago.  

The starter was a Chef’s choice of Pine Court Trio Magnificent, a combination of three light and delicate dim sum which taste fresh and scrumptious. One thing to note is that the dish is artfully arranged, topped with a strand of green.  

You will see a modern take on its traditional dishes from the Canadian Sea Perch, deep-fried with calamansi sauce and butter and accompanied with diced potato. Best eaten with a fork and knife, the sprinkle of curry leaves add a touch of creativity to the succulent fish.  

For a more exquisite dish, the Baby Abalone poached with Tientsen cabbage in shark’s bone cartilage broth, was easy on the bite and flavourful on the taste.  

As the Dumpling Festival is approaching, the restaurant has once again created a novel addition to the already wide variation of rice dumplings. The Celestial Seafood Rice Dumpling (at $68.00 per piece) is a hefty 2.5 kg dumpling which resembles a large cheesecake. The fillings consist of lobster meat, sliced grouper, conpoy, Japanese nameko and other ingredients. I felt it was too heavy with the thick slab of rice and yellow beans, and would appeal to mainly carb lovers.  

The restaurant obviously knows who they are targeting, the young and well-to-do who enjoys a traditional fare with loads of imaginative ideas which can continue to surprise.