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French-trained Mr. Ming has used his place as a canvas and painted a grand and colourful restaurant. Furnishings have been carefully selected from his own personal collection, wooden pieces stripped from old boats and given new forms; each has history and character. This large venue still retains warmth. Gentle lighting, soft music, the swift and attentive service of the friendly staff do their bit to make this an exciting place to dine.
Start your dinner with hot Foie Gras, escargots, smoked salmon or tasty lobster bisque. For entrée, roast duck breast, Boeuf a la Bourgignonne, Steak au Poivre or Entrecote de Boeuf with Sauce Bearnaise, rack of lamb, pork ribs or pork chops in a Dijon mustard sauce. There are also Jumbo sea scallops St. Jacques, large river prawns, sole a la Lyonnaise and other seafood dishes.
The blending of the cuisine on CharMing's menu has been a process of culinary alchemy, influenced by the French flare for rich quality and decadence, the Italian talent for dressing meals with perfect detail and the Indonesian's taste for colourful fruits and spices.