IF you constantly marvel at the way dried out, hard-as-rock mollusc can be slowly braised into velvety smooth and subtly chewy abalone, then remind yourself of this delicious process with a meal made up entirely of this luxury shellfish.
Szechuan Court has gone off the deep end and come up with a large catch of dried South African abalones that will be simmered in every possible flavour combination in a promotion that ends on Dec 16. Granted, these are mid-range quality abalones rather than the prized Oma variety from Japan but don't forget that the prices are also more digestible. You can get a whole 5-head abalone for $48, braised in your choice of black truffle sauce, osmanthus flower sauce, "tang fu" style or smoked in Szechuan tea.
We sampled one in osmanthus flower sauce - a slightly perfumey gravy scattered with tiny petals. The scented gravy was a little strange but not unpleasant, while the abalone yielded fairly easily to the knife and offered a rustic, earthy flavour.
Braising may be the more traditional method of serving this delicacy but Szechuan Court's chef Sebastian Goh plays around with different cooking styles and size of abalone for some quirky but tasty dishes.
Try designing your meal in "increasing" order, starting with some super tiny abalones no bigger than a thumbnail fried tempura style and served with a mildly spicy Thai-influenced shredded mango salad ($24). The crispy shell and chewy abalone make for fun nibbling, or you could try the fresh abalone "sashimi" tossed in a green salad seasoned with a soy sauce-sesame oil-chilli dressing ($48) that perks up the palate.
Work your way up the size ladder with its luxury version of dim sum - its abalone dumpling features a pouch of beancurd skin stuffed with seasoned pork, plump crystal shrimp and then the piece de resistance of a decent sized abalone, sitting in a bowl of superior stock ($20). If you don't fancy abalone in fusion presentations, this one is familiar enough while being just that little bit different.
If you like smoky flavours, the Szechuan-smoked abalone served with what is described as pan-seared scallop but looks more like a piece of fried carrot cake features a dry, chewy abalone which is nonetheless full of flavour. Some major chewing is involved though. But the unusual scallop cake - like a cross between carrot cake and home made tofu - helps to soften things up.
Another take on the familiar-yet-not preparation would be the visually-pleasing fried rice with abalone in "tang fu" sauce. Looking more like a dessert of mochi on mango sauce, it's actually a mound of lightly fried rice sitting on bright yellow, eggy-tasting "tang fu" sauce, topped with a silky smooth abalone. Mix the rice into the creamy sauce and you get comforting mouthfuls with a touch of class from the abalone.
It just goes to show - one shellfish, but so many ways to enjoy it.
Szechuan Court
Raffles The Plaza,
80 Bra Basah Road
(S) 189560
Tel: 6431-6156
Rating: 7/10
