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New Concept (banquet dinner review)

Macy U. | Jan 3, 2006 12:40 PM

We threw my parents a small retirement party on Jan 1 at New Concept and must say that I was extremely pleased with the dinner. We had a small room with two large tables and another small one (for the kids). Quick review of each course:

Roasted Suckling Pig: crunchy skin, creamy fatty center, a dollop of pate, a slice of chili pepper and green onion on a small flat bread. Heavenly. The smidgen of pate really put it over the top – else it would have been just another regular appetizer.

Fried Scallop with Mayonnaise: fresh scallop that was cooked JUST right. I generally dislike scallop because it’s usually cooked too soft or is too chewy but this one was just the right consistency.

Roasted Squab: Excellent! These suckers were good. Slightly crisp skin, meat was moist and not gamey at all. I was sucking away at the bones.

Shrimp in Maggi XO Sauce: Fantastic. Fresh plump shrimp in their shell (no heads). Generous portions too – I probably had about 5 of the shrimp.

SharkFin Soup: Shark Fin was a bit too soft but the fish broth was excellent with a dash of white pepper. The broth that SharkFin soup comes with is usually thick with cornstarch and heavy with Oyster Sauce but this fish broth was very light, with a hint of the sea. Good stuff.

Abalone with Mustard Greens: This was the only dish that was mediocre. It was just your general slices of abalone with choy. Definitely not bad, but nothing special either.

Steamed Fish: This is a standard dish, but it was done very well – fish (I believe it was Rock Cod) was very fresh.

Lobster “French Style”: We were a little weary of this one but it turned out great. I guess to the cook, “French Style” lobster is with butter and cream! The dish wasn’t saucy, but each piece was rich with flavor. Lobster was also very fresh and meaty.

Fried Rice: Nice presentation – came out covered with a thin layer of egg instead of having the scrambled egg inside the dish itself. The rice was good all around – no clumps and bits of scallop liberally mixed in.

The meal was pricey ($600 for table of 10) but I’d choose this type of dinner over a nice meal at Josie or Melisse etc any day of the week. We brought in our own wine and they did not charge us a corkage fee.

Service was impeccable throughout (which is saying a lot at a Chinese restaurant!).

This was the first time we tried a banquet style dinner there and I would not hesitate to go back.

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