Nanjing Impressions - Plaza Singapura
Seafood,Chinese
35 mins • 2 km
Today's Offer
Freshly Roasted Nanjing Roast Duck Set Meal for One
23.00
18.86
Signature Nanjing Salted Duck Set Meal for One
21.00
17.22
Handmade Diced Lotus Root and Pork Patties Set Meal for 1 p
外卖专属
19.00
15.58
Set Meal for 1 pax
Freshly Roasted Nanjing Roast Duck Set Meal for One
23.00
18.86
Signature Nanjing Salted Duck Set Meal for One
21.00
17.22
Handmade Diced Lotus Root and Pork Patties Set Meal for 1 p
外卖专属
19.00
15.58
Classic Jinling Dim Sum Tasting Set
13.00
招牌名菜
Chilled Drunken Virgin Red Crayfish
每日挑选鲜活印尼美娜多龙虾，在冰镇龙虾的制作基础上，用花雕酒泡制入味，并佐以其它自然香草提鲜增香，2006年首创“花雕冰醉龙虾”。一经推出，瞬间风靡中国。大牌档的冰醉龙虾只只严选、个个称重，特调秘卤浸醉足足8小时才能售卖。入口鲜嫩弹牙，酒香浓郁，冰镇爽口，为保证品质，每日限量供应。
29.80
Honey-glazed Stuffed Lotus Root
中国江南食藕，已有三千多年，宋代已出现“绣莲藕”之名，之后又有“花香藕”闻名遐迩。“笃笃笃 糖粥藕”南京人从小吃到大的糖粥藕，就是蜜汁藕，其精妙之处在于将糯米灌入藕眼，再入红糖、焦糖等小火熬煮。南京大牌档的金牌蜜汁藕，只选9孔老藕，取藕的中段，刨皮、灌米、煮藕、熬卤、卤藕，出品的糯米藕呈现美妙的琥珀焦糖色，藕洞中满满的紧塞着
15.80
Palace Chicken with Pickled Chilli
采用坛装的王府泡椒鸡，南京独此一味。秘制的卤汁是此菜的精髓所在，但千万不要被它的名字欺骗了～泡椒鸡源自于川菜系，但是人人皆知川菜重辣，不是嗜辣之人往往无福消受。南京大牌档以创新的做法改良这道川菜，将鸡入锅用油炸至外皮焦黄，外皮香脆、鸡肉嫩滑，再改刀为小块。脆嫩的包菜放入沸水中快速过凉，与鸡块浸入秘制卤汁，成就了现
13.80
Baked Yellow Croaker with Fresh Ginger
42.80
Prawns Infused with Yuhua Tea
清朝末年，中国江淮一带的的厨师就已用茶叶去炒河虾仁了。南京在唐代就已种茶，雨花茶是南京市特产，是中国十大名茶、中国三针之一。大牌档将雨花茶入菜
25.80
Steamed Glutinous Rice with Pork
相传明太祖朱元璋做和尚时，曾到处云游，靠人施舍度日。某个寒冷的夜晚，一名乞丐用剩饭和猪肉破罐用火烧煮，不一会便诞生了肉香诱人的餐食，自是被他俩吃得一粒不剩。后来朱元璋成为皇帝，虽将山珍海味尝了个遍，却念念不忘那顿难得的肉饭，然而即使找到了当时的乞丐，却已吃不出当年的味道。南京大牌档根据这一传说，在经典之上做出了
14.80
Beef Floss in Chinese Crepes
相传清乾隆时期，南京有位秦大士，自幼聪明好学，有“诗、书、画"三绝"之称，却多次科考不顺。乾隆十七年本不是大考之年，恰逢皇太后六十诞辰，朝廷开了“恩科”，秦大夫再次进京赶考，家人特为其准备了“建康七妙之薄饼”，配以金陵特色酸豇豆炒肉末便于携带，满载家人期待的秦大夫在这场科举考试中大放异彩，一举夺魁，得“状元”之名。酸豇豆酸
16.80
Celestial Roast Duck Dumpling
相传，太平天国建都南京时，南京的烤鸭已经非常有名了，都知道明太祖朱元璋最爱吃的就是烤鸭，如何能在此基础上有所不同让当时的大厨们绞尽脑汁。其中有位大厨灵机一动，“何不将烤鸭分解为小丁，入馅做成包子呢？”经此法后的鸭肉入口肥而不腻，鲜香无比。由于此菜还有“并包天下”之意，洪秀全大悦，并命名为“天王烤鸭包”。此道菜品一经推
8.80
Nanjing Noodles in Light Soy Sauce Broth
相传乾隆27年，阳春三月乾隆皇帝微服私访江南，他避开了文武百官，带着汪廷珍在城内到处转，来到了一个面摊坐下来，一会儿看到摊小二端上一碗面条，根根利利爽爽，酱色面汤清澈见底，汤上浮着大大小小金色的油花和翠绿色碎蒜花，阵阵香味扑鼻而来。乾隆连吃两碗后，突然问这面叫什么名字。摊小二说：“我们没给它起名字。”乾隆深思片刻说：“
6.80
Nanjing Impressions Pot-Stickers
6.50
Nanjing Chilled Vegetarian Delights
11.80
Poached "Lion's Head" Meatball
狮子头做法始于隋朝，是淮扬菜中的一道传承千年的名品。狮子头的做法十分考究，《清俾类钞》记述：“狮子头者，以形似而得名，猪肉圆也。猪肉肥瘦各半，细切粗斩，乃和以蛋白，使之凝固，或加虾仁、蟹粉。以黄沙罐一，底置黄芽菜或竹笋，略和以水”。 南京大牌档的清炖狮子头，在传承工艺精髓的基础中融入创新，通过粗切细斩的刀工达到原材料肥与
17.80
Madam Chiang's Nutritious Beauty Porridge
坊间传闻：民国初期，宋美龄居住在南京。有段时间她的身体状况很不好，吃不下东西，其姐夫孙中山让其改变西式早餐，并让厨房熬制稀饭。厨师考虑营养，就用自制的豆浆和上等大米混合熬粥。宋美龄喝了一碗，顿感食欲大振，连称美味。南京大牌档由此得到灵感，经由多次尽心尝试与还原，终使这味失传已久的美食重现江湖。为纪念与此粥有渊源的
10.50
Seedling in Lotus Starch with Osmanthus
糖芋苗最早可以追溯到明清时期，称得上是“金陵最具有人情味”的甜品之一，尤其是中秋前后的糖芋苗最受欢迎。金陵城里四处弥漫着淡雅的桂花香，采摘下桂花用糖腌制成“桂浆”；芋头急匆匆越过淤泥，露出小小的小芋籽，两者合二为一，加红糖小火慢熬，这便成了记忆里那碗泛着甜香味的糖芋苗。在旧时的老南京城中，常见小贩挑担走街穿巷叫卖，
4.80
大牌上新
Ribs with Homemade Pickled Radish and Chilli Pot
16.80
Spicy Boiled Roast Duck and Vegetables
21.80
Steamed Mandarin Fish with Stinky Tofu, Fish Egg and Meat Sa
49.80
Steamed Egg with Okra in Chicken Broth
6.80
Braised Beef Tendon and Brisket with Black Pepper
22.80
Huaiyang Thousand-layered Pandan Cake
5.80
Crab Meat & Pork Wonton
11.80
Boiled Duck Soup with Euryale Seed & Barley
7.80
人气必点
Braised/Kung Pao Kampong Chicken with Crispy Sesame Bun in
32.80
Signature Crayfish with Minced Garlic
46.80
Signature Spicy Crayfish
46.80
Prawn with Minced Garlic on Iron Plate
35.80
Steamed Patin Fish with Chicken Broth/Green Peppercorns
58.00
Braised Pork Ribs with Pickled Mei Cai
19.80
大牌热炒
Shrimp Stir-fry with Lotus Root,Water Chestnuts,Traps & Snow
19.80
Seasonal Vegetables (Blanched, Fried with Garlic, Stir-Fried
10.80
Claypot Cabbage with Cured Meat
12.80
Stir-fried Smoked Dried Tofu with Pork Cheek
16.80
Stir-fried Sliced Flat Beans with Cured Meat
15.80
Fried Green Bean Starch Sheet with Coriander and Sliced Duck
17.80
Stir-Fried Luffa and Shrimp
16.80
大牌煲仔
Boiled Chicken Soup with Wild Mushroom
11.80
Heritage Roast Duck Claypot with Beancurd Julienne
13.80
Braised Beef Brisket with Vermicelli in Clay Pot
17.80
Signature Nanjng Duck Vermicelli Soup
16.80
Braised Pork Intestine with Home-made Fermented Tofu
21.80
金陵小厨
Jicai and Bamboo Shoots with Pork, Wrapped in Tofu Skin
14.80
Handmade Diced Lotus Root and Pork Patties
14.80
Chicken Wings with Sweet and Sour Garlic
11.80
Braised Radish and Taro in Meat Gravy
12.80
烧卤冷味
Sesame-Scented Beancurd Julienne
11.80
Paper-Wrapped Hand Shredded Chicken with Spicy and Sour Sau
南京“鸭都”之称闻名遐迩，南京人吃鸡更是一绝。纸包手撕鸡每日选用鲜活甘榜鸡，大火旺蒸，配上秘制蘸料，手撕入味，吮指留香。
15.80
Braised Pork Shank
19.80
Sweet soy sauce Jiangnan-style marinated fish
22.80
Cherry Belle Radish and Jellyfish Salad
11.80
Nanjing-style Cold Pea Jelly
7.80
Dried Tofu and Ma Lan Tou Salad
12.80
Water Bamboo Shoots, Shiitake Mushrooms and Deep-Fried Tofu
8.80
Jinling Dim Sum
Steamed Shrimp and Silky Gourd Dumplings
8.50
Imperial Scholar Spring Rolls
6.60
Traditional Brown Sugar Rice Cakes
9.80
Braised Pork Shaomai
5.80
Traditional Ruyi Cake
12.80
Osmanthus-scented Steamed Sponge Cake (3 pcs)
6.80
Huaiyang Thousand-layered Pandan Cake
5.80
Crab Meat & Pork Wonton
11.80
Wanton Dumplings in Supreme Chicken Broth
7.80
米面粥
Roast Duck with Ji Cai Porridge
9.80
Rice
1.70
Fried Rice with Shrimps
16.80
Nanjing Special Shredded Duck Fried Noodles
15.80
中式甜品
Red bean Glutinous Rice Balls in Sweet Wine Lees
6.50
Taro Seedling in Lotus Starch with Osmanthus
糖芋苗最早可以追溯到明清时期，称得上是“金陵最具有人情味”的甜
4.80
Chilled Herb Jelly with Plum and Honeydew
6.00
Fruit Juice
NJ Sour Plum w Hawthom Juice
4.80
Luohan Snow Pear Juice
4.80
Drinks
Wong Lo Kat Herbal Tea
2.80
Coca Cola
2.80
Coca Cola Zero
2.80
Sprite
2.80
Mineral Water
2.50
Coca Cola Light
3.50
Heaven&Earth Fuze Jasmine Green Tea
3.50
Chinese Baijiu
Spring Plum and Yellow Wine
15.80
Summer Yellow Wine w Red Dates
15.80
Winter Rice Wine
15.80
Autumn Osmanthus Wine
42.80
啤酒
Qing Dao
8.80
Tiger
8.80
Signature Dishes
Nanjing Signature Salted Duck
“鸭都”南京地处中国江南，水网纵横，远在春秋战国时期南京就有了“
21.80
Jinling Roast Duck
南京人日常更爱的是南京烤鸭，与南京盐水鸭并称“文武鸭”。据传，明
22.80
