I had the opportunity to attend ieat's Annual General Makan (AGM) this year and it was quite an experience to be part of Dr Leslie Tay and his team's efforts to do their bit for society. The partner involved was Prisons Ministry of Touch Community Services. Kudos to the team!
The inaugural event was held at Roland's this year, a first for me. Roland's strikes me as your typical chinese restaurant in a housing board estate. Somewhat like Red Star Restaurant in terms of furnishing, albeit slightly more modern.
Roland's Specialty Platter
This combination is signature. I liked the crispy fried dough fritter with fishcake, although fried but was crispy. The fishcake had a dense consistency, almost that of sotong ball. The crunchy baby squids were hugely addictive.
Braised Fish Maw with Four Treasures
The soup was too thin, ingredients were scarce. It pulled off tasting much like instant soup.
Steamed Fruit Fish with Chef's Special Sauce
An entire metre long, skin padded with fats and meat that was quite different from the other fish eaten before. Fresh yet firm, nary the sea water taste. I paid most attention to the stir fried ginger shreds that were particularly tasty.
Traditional Black Sauce Prawns
Succulent king prawns in sweet sauce, a tad on the sweet side.
Traditional Steamed Golden Beancurd
This tasted very homecooked. The salted egg wedge on top of the tofu and prawn ball within was bland.
Tools for destruction..
Traditional Chilli Crab
This was what I was waiting all evening for, their famous chilli crab. This nabbed a spot in Singapore's "Excellent Food Award" in 2003, along side their Milk Prawn and Patin Fish. The fiery red looking gravy smoothly draping over the crustacean got me all excited at first glance. The meat is all firm and delicious as anticipated but alas, the gravy fell short of expectations. Too sweet it was despite the dismal efforts of the generous roe portions to alleviate the sweetness. The ill-timed arrival of the fried mantous after most of the crab was polished off, did little to reduce the sugar levels of this dish.
All willing to dirty the fingers for this.
Braised Ee Fu Noodles
One of the best renditions I've tasted, eefu noodles that are not soggy nor limp but retaining most of the wok hei and springyness noodles should be.
Sweet Yam Paste with Gingko Nuts
Tasted more like corn that pumpkin, Roland's version of orh nee was sweet with a savoury finish. I like the coarse yam pieces within but the savoury ending needs some getting used to.
Roland's was probably the star of its era at some point, with its various signature dishes but lacks the finer touch that the newer restaurants have achieved. Probably the ranks of Fatty Weng but not top of its league somehow.
Roland Restaurant
Marine Parade Multistorey Carpark, Level 6
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