Buddha Jumps Over the Wall @ Ban Heng Restaurant

This is a month of celebrations. After celebrating Colin’s birthday on the last day of July, next comes my mother-in-law’s 60th birthday on the first week of August. It is never easy to think of dinner venues for birthday celebrations, let alone a 60th birthday celebration. After much deliberation, we decided to go for a chinese delicacy, Buddha jumps over the wall at Ban Heng Restaurant. Earlier, we have tasted the dish two years back when my parents gave us a treat in celebration of the July babies at home and we were satisfied with the quality of the dish. So, I thought, “Why not celebrate my mother-in-law’s birthday there this year?” Colin agreed and I proceeded on with the restaurant reservation a week before the celebration. Here is the world acclaimed Buddha jumps over the wall at a glance.

Buddha jumps over the wall

Buddha jumps over the wall

Round 2 tasting Abalone, sharks cartilage and sea cucumber

Round 2 tasting
Abalone, sharks cartilage and sea cucumber

Round 3 tasting Pork tendons,black mushroom in broth

Round 3 tasting Pork tendons,black mushroom in broth

There are 3 rounds of tasting for the renowned dish, firstly with the sharksfin and dried scallops (which we forgot to snap a shot before we devoured them), followed by the abalone, sharks cartilage and sea cucumber and ending with the pork tendon and black mushrooms. Aside the 3 rounds of tasting, the dish is cooked and simmered for a few days with black chicken stewed to tenderness that was served separately. For patrons who are interested in trying out the dish there, do remember to pre-order 3 days in advance to avoid disappointment.   In addition, we ordered a few other dishes to complement the dinner which includes the braised goose meat, sambal kang kong and steamed crab with egg. Generally, we were satisfied with the dishes. The braised goose meat was tender and tasty and paired nicely with braised beancurd. The sambal kang kong was also not too spicy and cooked to a nice crunchy finish. However, we did not as enjoy the steamed crab with egg as the egg was steamed to a hard texture as compared to the traditional steamed crabs we have had.

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Sambal kang kong

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Braised goose meat

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Steamed crab with egg

Last but not least, the dinner was concluded with a sweet traditional teochew dessert which Colin adored, yam paste with gingko nuts.

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Yam paste with gingko nuts

 

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