Chubby Botak Koala - Singapore Food Blog, Travel and Lifestyle

Baked DUOTOU Clam on Hot Plate

PUTIEN DUOTOU Clams is back at PUTIEN. With a staggering amount of 80 tons of DUOTOU Clams sold worldwide last year, you can expect this crowd-pleaser to generate more interest this year.

This year PUTIEN culinary team will be serving DUOTOU Clams in eight different ways. Stir-fried Sambal Chives with DUOTOU Clam ($22.80) and Thai-flavoured DUOTOU Clam ($21.80) are two new dishes created for this year. The sambal is fragrant, tasted close to the traditional XO sauce. The sambal binds the tasty chives with the freshness of the DUOTOU clams nicely.

Stir-fried Sambal Chives with DUOTOU Clam

Meanwhile, Thai-Flavoured DUOTOU Clam is more like a salad. DUOTOU clams mixed with cucumber, mango, shallots, onions, peanuts and homemade Thai Sweet Chilli dressing. It is refreshing indeed.

Thai-Flavoured DUOTOU Clam

Thai-Flavoured DUOTOU Clam Ingredients

Baked DUOTOU Clam on Hot Plate ($21.80). The best-selling dish for three consecutive years. The DUOTOU Clams are steamed on the bed of sea salt. I tried it two different ways, first I just ate the clam on its own, as you can taste the subtle sweetness of the clam. The second way is to dip it with a touch of salt, where you can taste the brainy flavour of the clams, and enjoy the flavours of the sea.

Baked DUOTOU Clam on Hot Plate

Steamed DUOTOU Clam with Wine ($22.80). The clams are packed in double boiled soup bowl and steamed with Chinese Huadiao Wine. The wine helps to accentuate the flavour of the clams and add sweetness to it.

Steamed DUOTOU Clam with Wine

DUOTOU Clam Omelette ($22.80). Reminds me of Or Luak. The juicy and springy texture of the DUOTOU clams bodes well with the velvety egg texture and spring onion. Feels like a comfort dish and a good way to introduce the clams to kids.

DUOTOU Clam Omelette

Salted Spicy DUOTOU Clam ($22.80). The clams are lightly battered with chopped chilli, salt and pepper. The crispy exterior, juicy flesh plus chilli salt pepper seasoning sure making this dish a crowd pleaser.

Salted Spicy DUOTOU Clam

Steamed DUOTOU Clam with Minced Garlic ($19.80). One of the most common steaming methods of seafood with shells. It infused the clams with the sweetness of the garlic and umami flavour from the soy sauce. Good to have with rice.

Steamed DUOTOU Clam with Minced Garlic

Stir-Fried DUOTOU Clam with Ginger & Spring Onion ($21.80). One of my favourite dishes of the evening. It is fragrant and juicy, plus the gravy is just so delicious.

Stir-Fried DUOTOU Clam with Ginger & Spring Onion

The Eight types of dishes using DUOTOU Clams has its uniqueness. My personal picks are the all-time favourite Baked DUOTOU Clam on Hot Plate, Salted Spicy DUOTOU Clam, Stir-Fried DUOTOU clam with Ginger & Spring Onion.

From now till 31st July 2019, an order combination of any two different types of DUOTOU Clam dishes are priced at $39.80 (member price: S$35.80).

‘100-Second’ Stewed Yellow Croaker - Original

This Media Tasting was held in the private room of PUTIEN latest outlet in Singapore, located at the new Jewel at Changi. This new 68-seater features an open kitchen for a peek at the unique preparation of three dishes, promoted as the ‘Classic Treasures of Fujian’. PUTIEN Bian Rou Soup, ‘100-Second’ Stewed Yellow Croaker and PUTIEN Lor Mee.

PUTIEN @ Jewel

The PUTIEN Bian Rou soup ($4.90) is a Fujianese speciality with more than 500 years of history. The dumpling wrapper is made from pork meat, filled with more pork feelings. It is meaty, springy and swimming in robust tangy broth filled with seaweed.

PUTIEN Bian Rou soup

‘100-Second’ Stewed Yellow Croaker ($14.90). It comes with three versions now. The original, tomato and sambal. Each one of them has its own interesting flavour, and yet the yellow croakers remain perfectly steamed.

‘100-Second’ Stewed Yellow Croaker - Tomato

‘100-Second’ Stewed Yellow Croaker - Sambal

PUTIEN Lor Mee. Signature PUTIEN dish. The silky noodle, cooked with pork belly, prawn and clam and braised with the superb pork stock. I never miss ordering this whenever I am dining at PUTIEN.

PUTIEN Lor Mee

PUTIEN Sweet & Sour Pork with Lychees ($14.90). Crispy exterior with juicy and succulent pork internally. The combination of tomato sauce and sweetness of the lychee made this a very appetizing dish. I was hoping the portion can be bigger.

PUTIEN Sweet & Sour Pork with Lychees

Chilled Lemongrass Jelly with Fruits ($4.90). Cold, smooth and refreshing. Yum Yum.

Chilled Lemongrass Jelly with Fruits

Overall, the opening of PUTIEN at Jewel making PUTIEN accessible almost island wide in Singapore. The DUOTOU clams are a must try during this clam seasons as you can have it fresh. Cheers!!

Thank you very much to Relish PR and PUTIEN Team for the tasting invitation.

Food: 7.75/10

Value: 8.5/10

Service: N/A (Tasting Invitation)

Ambiance: 8/10

Budget per Person: $26 - $50, $51 - $80

PUTIEN @ Jewel

78 Airport Boulevard

#02-249 Jewel Changi International Airport

Singapore 819666

T: +65 6908 5182

W: http://www.putien.com/

F: https://www.facebook.com/PUTIEN.RESTAURANT/

IG: @putien_sg

OH: Daily, 11.30 – 16.00 (LO 15.30), 17.30 – 22.00 (LO 21.30)

Mee Pok @ Lai Heng

As a fan of Bak Chor Mee (Minced Meat Noodle), LD and I always keep a lookout for a delicious bowl BCM. Our new BCM adventure led us to Lai Heng Mushroom Minced Meat Mee (‘Lai Heng’).

Lai Heng Mushroom Minced Meat Mee

The first time we visited the shop, we were surprised that the shop is run by all ladies. Only until the 3^rdvisit, which falls on Monday, I finally saw the uncle cooking the noodle. The noodle price starts from $4/$5/$6 (for small, medium and large).

Mee Pok ($6, non-spicy). On our second visit, I decided to combine my breakfast and lunch, so I ordered the large portion. The portion is huge and I have trouble finishing my order. The noodle is cooked to al-dente and for non-chilli, the balance between ketchup, vinegar and mushroom sauce is perfect. Surprisingly, you can find beansprouts hidden between the noodles.

Mee Pok $6

One thing obvious between the $5 and $6 version, is the portion of the toppings which include mushroom, liver, lean pork meat, minced meat and also the slices of abalone. The liver thinly sliced, resulting in a crunchy texture instead of the usual soft and creamy. Each dry version of the noodle come with a bowl of soup, that is robust and filled with the essence of Oink Oink.

The Noodle

Abalone

Mee Kia ($5, spicy). LD prefer Mee Kia compare to Mee Pok. According to her, the noodle is cooked to al-dente, while the chilli is fragrant with a medium level of spiciness to it. The toppings are less than mine, but it is more than enough for the amount of noodle served $5 portion.

Mee Kia $5

Check out the Chilli

Mee Kia Soup ($5). I finally got to try their soup version. For the soup version, the noodle and ingredients are covered with the robust broth. The noodle is springy and absorbs the broth nicely. It has the same topping as the dry version, with the addition of “Tong Cai“ and seaweed. I feel that the soup version is very good, almost like eating our Singapore version of ramen. Yum Yum.

Mee Kia Soup $5

Mee Kia in Soup

Since Lai Heng has been operating for 34 years, they sure have their own fans. Waiting time up to 30 minutes is normal, but so far, we waited around 10 to 15 minutes on average. Once you placed your order, you will be given a queue number and you just have to wait at your table until your number is called.

While Waiting for Our Noodle

Chilli and PORK LARD is self-service!!

Unlimited Pork Lard

Overall, a must visit place for Bak Chor Mee lovers and it is in my top 3 Bak Chor Mee place in Singapore. Cheers!!

Food: 8/10

Value: 8/10

Service: 7/10 (Self Service)

Ambiance: Clean and Tidy Coffee Shop

Budget per Person: $0 - $10.

Lai Heng Mushroom Minced Meat Mee

Blk 73 Toa Payoh Lorong 4

#01-611

Singapore 310073

T: +65 9620 2074

F: https://www.facebook.com/laihengmmmm/

IG: @Laihengmmmm

OH:

Thu – Tue: 08.00 – 16.00

Closed on Wednesday.

Herbal Claypot Crab

From Now till 28 July 2019, Ginger at PARKROYAL on Beach Road presents Ocean’s Treasures which features an incredible spread of crustacean delights.

Ocean's Treasures Buffet Spread
Image Credit: PARKROYAL on Beach Road

A must try culinary delights includes:

Herbal Claypot Crab.This claypot station is the signature for Ginger. The crabs are fresh and re-cook in the claypot filled with locally sourced herbs broth. The consommé like broth is sweet, infused with herbs, robust with clean finished on the palate.

Herbal Claypot Crab

Singapore’s Chilli Crab. A permanent item in Ginger menu and best eaten with their fried mantou. The chilli crab sauce is thick, velvety with a good balance of spiciness with a bit of twang. During this tasting session, I did not manage to get any photo of this item because every time a new batch comes out, it disappears instantaneously. A testament to its popularity.

Chilli Crab
Photo from Chubbybotakkoala.com Archive

Salted Egg Crab. The flesh of the crabs is well infused with salted egg flavour. On top of that, each piece of the crabs is coated evenly with chunky salted egg sauce concoction. It will even be better if there is more punch from the curry leaves. A good finger licking dish.

Salted Egg Crab

Baby Lobster with Sambal Petai. Since I am not a fan petai, so I skip this dish. Petai lovers will appreciate the spread of the sambal in the yummy crustaceans. There was another baby lobster dish as a daily special dish, which is pretty awesome as well.

Salted Egg Crab and Daily Special Baby Lobster

Crabmeat salad. A very underrated dish. How about doing it Chubby Botak Koala style. Get the tart shell from Kueh Pai Tee station and filled it to the brim with crabmeat salad. It combines the crispy texture of tart, with juicy sweet crabmeat salad and topped with a touch of caviar. Yum Yum.

Crabmeat Salat with Kueh Pai Tee tart shell

Seafood on Ice Station. Consist of flower clams, cooked prawns and snow crab leg. Fresh and naturally sweet.

Seafood on Ice

Shawarma Chicken from Carving Station. A touch of Middle Eastern in the buffet. The chicken meat is slowly roasted on a vertical rotisserie to retain its juiciness while adding charred flavour to the meat. Wrap in flatbread with mayonnaise and fresh vegetables, making it a yummy meal.

Shawarma Chicken

Shawarma Chicken - Individual Portion

Assam Pork and Braised Duck Nyonya Style. The pork belly is marinated with tamarind and roasted. The assam flavour is well infused into the meat and helps in tenderising the pork belly as well. The Braised Duck Nyonya Style is full of rempah (spice) that accentuate the flavour of the duck. Both of these dishes are best eaten with white rice.

Assam Pork

Braised Duck Nyonya Style

Dessert. The Lemon Meringue Pie is definitely not to be missed followed by the assorted cakes. There are usually two other “Tong Sui” (traditional dessert) to cater to diners’ local palate.

The Desserts Spread

Overall, it was indeed a very good curated dishes by Executive Chef Vincent Aw and his team. Seafood lovers will find a lot of items to their liking, while non-seafood lovers will have something cater to their preference as well. Cheers!!

Ocean’s Treasure at Ginger

When: Now till 28 July 2019 (Available on weekends only)

Where: Ginger at PARKROYAL on Beach Road

Price:

Lunch, Sat & Sun (12.00 – 14.30): $58 for Adult, $29 for child.

Dinner, Fri – Sun (18.00 – 22.00): $68 for Adult, $34 for child.

For Reservation: Call 6505 5710 or email dining.prsin@parkroyalhotels.com

Thank you very much Ginger at PARKROYAL on Beach Road team for the tasting invitation.

Food & Drinks: 7.5/10

Value: 7.25/10

Service: N/A (Tasting Event)

Ambiance: 7.5/10

Budget per Person:$26 - $50, $51 - $80

Ginger

7500 Beach Road

PARKROYAL on Beach Road, Singapore

Ground Floor

Singapore 199591

T: +65 6505 5710

W: Ginger at PARKROYAL on Beach Road, Singapore

F: https://www.facebook.com/PARKROYAL.BeachRoad

IG: @Parkroyalbeachroad

OH:

Breakfast: 06.00 – 10.30

Lunch: 12.00 – 14.30

Dinner: 18.00 – 22.00

Chutoro Sushi

Omakase is a Japanese term used in a restaurant to give the Chef free hand to decide on the menu. Originated in Japan, it has become a part of modern dining scene worldwide. To ensure a memorable dining experience, boundaries are set like price, dietary restrictions or even includes items that you dislike.

Minka Singapore

Minka is a stylish and contemporary Japanese restaurant located at Oxley Tower, Tanjong Pagar. The restaurant is small and can only fit less than 20 pax. Most of them will be seated on the Chef’s table, having the view of the chef preparing their meal.

We decided on the $98 Omakase Menu to ensure we get to try more items.

Walnut with Bonito Flakes

Appetizers: Walnut with Bonito Flakes and Onsen Egg. The walnut is crunchy, well coated with salty, umami bonito flakes. Meanwhile, the onsen egg is served cold with sweet sauce. The egg is rich and creamy and you can taste the sweet sauce in between each slurp. Meanwhile, the ikura (salmon roe) gave it an intermittent burst of salty flavour.

Onsen Egg

Sashimi. A small portion of sashimi, consist of Bonito, Otoro and Octopus. The bonito is marinated in ginger seasoning to offset the salty flavour and infused sweetness to it. The octopus is springy and crunchy, while the Otoro, just melts in your mouth. We were hoping the portion can be bigger.

Sashimi, consist of Bonito, Otoro and Octopus

Vegetable. Chilled spinach with light soy sauce. A very light seasoning to allow the spinach flavour to shine, it can be mistaken for sesame oil instead of soy sauce.

Spinach

Sushi. All the sushi here uses Japanese Premium Sushi Rice and seasoned with black vinegar. Each grain of the sushi rice is soft, yet still QQ (chewy).

Aburi Sushi Preparation

Aburi Engawa Sushi. Part muscle in the flounder edge, fatty and melts in your mouth. The charred accentuate the flavour of the fish and the lime finish, reduce any overwhelming flavour from the fish.

Aburi Engawa Sushi

Ika (Squid). Crunchy with a bit of stickiness plus a touch of sweet soy sauce.

Ika Sushi

Aburi Hotategai Sushi (Scallops). Combining a slight bitterness from the torch with the sweetness of the scallops.

Aburi Hotategai Sushi

Tai Sushi (Japanese Snapper). Crunchy, springy and followed with a subtle sweet taste of the flesh.

Tai Sushi (Japanese Snapper)

Hiroshima Oyster with Yuzu Jelly. Plump, brainy, sweet and shiok. The yuzu jelly compliments the huge oyster nicely.

Hiroshima Oyster with Yuzu Jelly

Hirame Sushi (Flounder). It has a tough and chewy flesh. Topped with a red sauce extracted from Japanese red leaves, which give it a bit perky taste.

Hirame Sushi (Flounder)

Kampachi Belly Sushi (Yellowtail). Rich and fatty with peppery finish from the yuzu citrus pepper. Yum Yum.

Kampachi Belly Sushi

Maguro Sushi (Tuna). A generous cut from lean part of Tuna meat with yuzu shavings.

Maguro Sushi

Chutoro Sushi (Medium Fatty Tuna). This is one of those OMG feel with you finish chewing and swallowing the sushi. It is fatty and melts in your mouth like no other.

Chutoro Sushi

Uni Sushi. Rich, creamy and heavenly. The seaweed helps to balance the richness of the uni.

Uni Sushi

Chopped Tuna Belly with Ikura. Another delicious fatty tuna, topped with salty popping salmon roe. Difficult to eat it all in on go, but it is just so delicious.

Chopped Tuna Belly with Ikura

Aburi Sashimi Rice Bowl topped with Ikura. Bitter and slightly chewy. However, after the gastronomic height of the sushi and hand roll, the rice bowl is pale in comparison. Should have served this at the beginning or replace this with a non-sashimi dish such as Oyakodon or Ramen.

Aburi Sashimi Rice Bowl

Miso Soup. A palate cleanser to wash down all the delicious sushi and final rice bowl.

Miso Soup

Dessert. Matcha (Green Tea) or Black Sesame Ice Cream. We tried both and we find both very yummy. The green tea and black sesame flavours are really strong.

Matcha Ice Cream

Black Sesame Ice Cream

Overall, it was a unique and enriching experience. Aside from the food, the most intriguing experiences is to see up front Chef J at work, creating most of the dishes and pick his brain as well. Kanpai!! Cheers!!

Food: 8.25/10

Value: 8/10

Service: 8/10

Ambiance: 7.5/10

Budget per Person: $26 - $50, $51 - $80, $81 and Above

Minka

138 Robinson Road

#01-06 Oxley Tower

Singapore 068906

T: +65 8689 1686 (Inc. Whatsapp)

W: http://minka.sg/

F: https://www.facebook.com/minkajapsg/

IG: @Minkajapsg

OH:

Mon – Fri: 11.30 – 14.00; 18.00 – 22.00

Sat: 18.00 – 22.00

Closed on Sunday.

*Please note: Only 6PM, 7.30PM and 8.30PM seatings are available for dinner.

Lunch offerings are Kaisendons and Chirashi bowl.

Menu available online

M Brew - Limited Edition Bottle

Millennium Hotels and Resorts (MHR)has launched M Brew and M Wines at glitz and glamour showcase at Beast & Butterflies, M Social Hotel. M Brew and M Wines will be available exclusively at its six Singapore properties under MHR.

M Brew is brewed in Singapore by Archipelago Brewery, best known for their cheekily named beers inspired by Singapore. Infused with familiar local flavour pandan emulsion, M Brew is a balanced beer with coconut and caramel with vanilla liked pandan finishing taste. A Signature flavours of Singapore and Southeast Asia.

M Brew from the Tap

M Wines consist of two brand new house pours consist of Cabernet Sauvignon and Sauvignon Blanc. Both wines originated from Australia’s Borunga Hill Estate in New South Wales.

M Wines - Cabernet Sauvignon

M Wines - Sauvignon Blanc

We had fun pairing the delicious food curated for this event such as: Crispy Pork Knuckle from Beast & Butterflies at M Social; Crispy Roasted Duck by Hua Ting Orchard Hotel; Charcoal Grilled Wagyu Beef Burger from The Orchard Café at Orchard Hotel; Octopus from Grissini at Grand Copthorne Waterfront; Butternut Lobster Bisque with VSOP from Café 2000 at M Hotel.

Crispy Roast Duck from Hua Ting

Greenland Halibut with White Wine Butter Cream Sauce
With M Wines - Sauvignon Blanc

Since I cannot drink, LD is the tester for the M Brew and M Wine. LD feels that the Sauvignon Blanc is light and easy to drink, nicely paired with seafood and pasta. Meanwhile, the Cabernet Sauvignon has a more earthy woody flavour that is suitable for red meat and duck. For M Brew, you can have it with everything.

Charcoal Grilled Wagyu Beef Slider with M Brew

From 25 June to 31 July 2019, all six Singapore Millennium Hotel and Resort properties, including Orchard Hotel, Grand Copthorne Waterfront Hotel, M Hotel, Studio M Hotel, M Social and Copthorne King’s Hotel will offer special introductory prices for M Brew and M Wine.

Chubby Botak Koala - Cheers!!

M Brew and M Wine – Special Introductory Price

When: 25 June to 31 July 2019

Where: Orchard Hotel, Grand Copthorne Waterfront Hotel, M Hotel, Studio M Hotel, M Social and Copthorne King’s Hotel.

Price:

M Brew (S$10 for 330ml and S$13 for 500ml)
M Wine Cabernet Sauvignon (S$12 per glass and S$58 per bottle)
M Wine Sauvignon Blanc (S$12 per glass and S$58 per bottle)

Thank you very much to Gilbert and Grand Copthorne Waterfront Marcom team for hosting us.

Hong Kong Braised Beef Soup Noodle

My first experience at Tim Ho Wan (‘THW’) was in 2013 at IFC Mall in Hong Kong. This was right before Tim Ho Wan officially opened its first overseas outlet in Plaza Singapura, Singapore. From there, the expansion in South East Asia was swift and sad to be told it also led to the decline in the quality of the food.

Fried Beancurd Skin with Shrimp

Fried Beancurd Skin with Shrimp - The Fillings

This year, I heard Tim Ho Wan franchises outside Hong Kong is taken over by new management. I also heard feedback of improvement in the quality of food and the introduction of noodle dishes, which lead me to try THW again. In the end, LD and I with a family member decided to try THW at I12 for lunch.

Baked BBQ Pork Buns

Baked BBQ Pork Buns (3pcs, $6.80). The signature bun of THW. The crust of the bun is light and crispy, while the fillings are juicy, sweet with tender and succulent diced pork. Still one of the best Baked BBQ Pork Buns around.

Baked BBQ Pork Buns - The Fillings

Fried Beancurd Skin with Shrimp (3pcs, $6.80) and Shrimp with Chives in Filo Pastry ($5.90). Both these fried dim sum items are crispy and filled with juicy and crunchy shrimps. For the chopped chives are generous, to the point like eating vegetable spring rolls.

Shrimp with Chives in Filo Pastry

Shrimp with Chives in Filo Pastry - The Fillings

Har Gao, Shrimp Dumplings (3pcs, $5.90) and Siew Mai, Pork & Shrimp Dumplings (3pcs, $5.40) have always been good in THW. The Har Gao has a silky skin with juicy and crunchy prawn. The interesting part is the prawn looks white in colour instead of pink. The Siew Mai is moist and juicy, a delicious combination between prawn and pork. Instead of using fish roe on top of the siew mai, THW uses wolfberry to add sweetness to this dim sum.

Har Gao, Shrimp Dumplings

Siew Mai, Pork & Shrimp Dumplings

Shrimp Rice Rolls (3pcs, $7.30). The skin is thick and has a powdery taste to it, instead of the usual smooth and silky. Though the prawn is juicy, I just can’t get over the powdery feel to the skin.

Shrimp Rice Rolls

Braised Phoenix Claw in Abalone Sauce ($5.70). It was one of my favourite dishes in Hong Kong. The version here is not as good, but not shabby as well. The collagen filled chicken feet is soft, sticky and absorbs the abalone sauce nicely. It can be better if the chicken feet are cook less, allowing it to retain its crunchy texture. Plus a more generous portion of abalone stock in the braising liquid to make the taste more WOW!!.

Braised Phoenix Claw in Abalone Sauce

Beancurd Skin with Pork & Shrimp ($6.20). Soft, moist and filled with delicate thick sauce filled essence of pork and prawns.

Beancurd Skin with Pork & Shrimp

Hong Kong Wanton Soup Noodle ($8). Clean yet robust prawn broth. The noodle is thin, loaded with alkaline flavour and crunchy at the same time. The noodle has a similar texture Hong Kong Wanton Noodle. Meanwhile, the wanton is bouncy and crunchy, well infused with sesame oil. A good version on Hong Kong Wanton Noodle Soup.

Hong Kong Wanton Soup Noodle

The Noodle

Hong Kong Braised Beef Soup Noodle ($10.20). New to the menu. The broth is robust, filled with the essence of beef. The noodle has the same characteristic as Hong Kong Wanton Noodle. The braised tendon just melts in my mouth sure is the high point of this dish. However, the brisket chewy and hard brisket turning it into an unpleasant experience. It looks like the kitchen run out of the brisket, tops it up and cooked it again but not to the optimum time. Maybe I should just order then tendon noodle without the brisket.

Hong Kong Braised Beef Soup Noodle

Braised Tendon

Braised Brisket - Super Hard

Hong Kong Style Milk Tea (cold, $3.80). The Hong Kong milk tea is made before service time base on their recipe, so you cannot ask for no sugar. The tea is fragrant, smooth with a medium level of sweetness.

Our Order Chit

The décor of the place is simple, bright and functional. The service is fast with a minimum smile, feels like any Cha Chaan Teng in Hong Kong. This sure reminds me of THW in Hong Kong, except THW in Singapore are more spacious and we are not packed like sardines as in Hong Kong.

Overall, I find there has been an improvement in the food quality of THW. It seems they are striving to bring back the best of THW. For the noodles, it is not the best however it provides a good version of Hong Kong Wanton Noodle. The beef brisket noodle still needs some improvement. Cheers!!

Food: 7/10

Value: 6.5/10

Service: 6/10

Ambiance: 6.75/10

Budget per Person: $26 - $50

Tim Ho Wan @I12 Katong

112 East Coast Road

#01-04, I12 Katong

Singapore 428802

T: +65 6636 2000

W: http://www.timhowan.com/

F: https://www.facebook.com/timhowan/

IG: @thwsingapore

OH:

Mon – Fri: 10.00 – 22.00

Sat, Sun & PH: 09.00 – 22.00

Please refer to their website for other outlets

Image Credit: Comparetravelinsurance.com

With the increase in elderly population in Singapore, travel by people with disabilities is getting more and more common. Also known as disabled travel or accessibly travel, travellers with disabilities are getting more recognition and support as the travel industry in Singapore evolves to accommodate them.

1. Ask Your Airline For Help

Before booking or arranging the trip, make sure to ask your airline for help. Many airlines will have priority queues for people with disabilities, which can help to make sure that the disabled user gets through airport without much delay and difficulties.

Image Credit: Antreclimited.com

2. Buy/Rent a Travel Wheelchair.

When it comes to wheelchairs, you can either choose to bring your own wheelchair, or to rent or buy from places in Singapore. If you’re a traveller looking for something affordable, then one of the most reputable wheelchair places with cheaper wheelchairs would be Vertex Mobility. You can either choose from their range of travel wheelchairs or lightweight wheelchairs. The best thing is, you can arrange for a same-day delivery to your hotel. They also do wheelchair rentals, but it’s recommended that you purchase a wheelchair as it is more cost-effective, without having to worry about returning the wheelchair to them.

Image Credit: vertexmobility.com.sg

3. Make Sure You Have Grab/Gojek On Your Phone.

Getting around in a wheelchair in Singapore is now very convenient with Grab and Gojek, two ride hailing services that are very efficient. These Apps are Singapore’s equivalent of Uber / Lyft. Getting a private hire car to pick you up will require less than 5-7 minutes, so make sure you grab these apps!

Image Credit: Aseantoday.com

4. Get Advice & Recommendations From Singapore Tourism Board.

Singapore focuses a lot on its tourism industry, with many visitor centers situated throughout the country. They have a hotline at 1800 736 2000, which you can call Toll-Free, from 9am-6pm on Mondays to Fridays. For areas where you aren’t sure are wheelchair accessible, simply drop them a call and they’ll be more than happy to help you!

5. Take a doctor’s note and phone number

If you have any pre-existing medical conditions, do remember to take a doctor’s note which describes the full extent of your condition and any possible complications. It’s also important to have the doctor’s emergency contact number just in case of any incidents.

6. Avoid connecting flights

Connecting flights can be a real pain for those with disabilities. Having to maneuver through new airports and places can be very tiring. If possible, try to avoid connecting flights.

Image Credit: Britishairways.com

7. Allow 3 Hours to Check In & Transfer.

It’s best to give a 3 hour allowance before the lift-off time to check in and make sure everything is fine. As a disabled person travelling on a wheelchair, it’s always a good idea to have some extra time to make sure that you get onto your flight properly. Unexpected security checks or luggage restrictions could cause some delays.

Supertree Grove at Gardens by The Bay
Image Credit: Wikipedia

Lastly – enjoy your trip to Singapore! Singapore’s a great place with many disability friendly areas, so you’ll be sure to have a good trip J

This post is brought to you by Thomas Wiggins

Leng Zaab

Un-Yang-Kor-Dai Singapore (“UYKDSG”) is a Thai Restaurant in Singapore servings Thai and Issan Cuisine. UYKDSG received recognition of Thai Select by Ministry of Commerce of Thailand as a restaurant that serves Fine Thai Food with Thai taste.

Un-Yang-Kor-Dai Singapore

My experience with Issan cuisine was during my trip to Phuket and Hua Hin. The grilled chicken there was so delicious, it leaves a positive impression in my memory.

Part of the Seating Area

Part of the Seating Area & Kitchen

One of the dishes that catch my eyes here is Leng Zaab ($28, the smallest for 2 to 3 pax). It is a Prime Pork and Back Ribs with Isaan Spicy Sour Soup. When this dish is served on the table, the server will pour a small amount of Thai rice wine and light the fire on it. The purpose is to intensify the flavour of the pork ribs.

Leng Zaab

The prime pork rib is tender, succulent and the meat fall of the bones. For the back ribs, the meat is lean and require more chewing. For foodies, keep a lookout for the hidden marrow below the back ribs. The broth is robust fill with herbs, tasted almost as robust as our Bak Kut Teh followed with spicy and sour in it. These flavour profiles are the characteristic of Thai flavour.

Leng Zaab

Scotched Eggs with Tamarind Sauce ($12.50). Hard-boiled eggs topped cooked with tamarind sauce. The tasty egg is coated with sweet dark sauce, with a faint touch of tanginess. A good dish to be eaten with rice.

Scotched Eggs with Tamarind Sauce

Signature Grilled Chicken ($12 half / $21 whole). This grilled spring chicken is well marinated with lemongrass, fish sauce and grilled to perfection. It has an aromatic charcoal flavour, tender and succulent. On the side, there is spicy dipping sauce to accompany the chicken.

Signature Grilled Chicken - half

Although the chicken is delicious on its own, you should try it with Glutinous Brown Rice (mix of black and white glutinous rice) served in kra-tips ($2). Normally it is eaten with white sticky rice, however, the glutinous brown rice looks healthier and taste nicer.

Glutinous Brown Rice

Red Curry with Grilled Chicken (quarter), Lychee, Tomato and Sweet Basil ($23.80). A unique version of red curry. It uses the signature grilled chicken as the protein, cooked it with lychee, tomato and sweet basil. The combination of sweet, tangy and savoury plus the rich curry sauce is just superb; perfect with a bowl of jasmine rice ($1.50). A “rice thief” dish here and I will just return for the red curry.

Red Curry with Grilled Chicken

Jasmine white rice - minced pork not included

Stuffed Whole Squid with Tom Yum Fried Rice ($23.90). Springy and tender squid with tom yum marinate. The stuffed tom yum fried rice infused flavour to squid and it also absorbs the jus from the squid. Yum Yum.

Stuffed Whole Squid with Tom Yum Fried Rice

Eggplant with Spicy Minced Pork Hot Basil ($14.50). Spicy, aromatic and juicy minced pork, cooked with sliced eggplant. The spiciness of this dish is definitely on the high side.

Eggplant with Spicy Minced Pork Hot Basil

For the drinks, I choose Lemongrass with Lime and Honey ($5.50). It is refreshing and helps me to put out any spiciness from dishes. Also, check out the following drinks Butterfly Pea with Lime ($5.50) and Iced Thai Milk Tea ($5).

Lemongrass with Lime and Honey

UYKDSG offers cold and warm desserts. For the cold dessert, Thai Milk Tea Pudding ($5.50) is not to be missed. The pudding is light and wobbly, while the Thai milk tea flavour is very intense. Upon serving, it is poured with a dash of evaporated milk.

Thai Milk Tea Pudding

Warm desserts that we tried are Trio TingKat Delights ($12) and Rice Balls with Sweet Coconut Milk and a Whole Egg ($6.50). The Trio TingKat delights is like our version of Bo Bo Cha Cha deconstructed. Each TingKat has coconut milk as the base, followed with different fillings, banana, sweet potato and yam.

Trio TingKat Delights

Meanwhile, the Rice Balls desserts is unique. The rice balls are served with sweet coconut milk. The surprising item that I found here is a whole poached egg. It adds to the richness to the dessert, but the sweet poached egg just tastes weird.

Rice Balls with Sweet Coconut Milk and a Whole Egg

The Rice Balls

Overall, Un-Yang-Kor-Dai Singapore served authentic and unique Issan cuisine. The Leng Zaab, Signature Grilled Chicken, Red Curry with Grilled Chicken and Stuffed Whole Squid with Tom Yum Fried Rice are just awesome and worth the calories. Cheers!!

Butterfly Pea with Lime

Thank you, Kris and Un-Yang-Kor-Dai Singapore for the tasting invitation.

Food: 8/10

Value: 7.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7.5/10

Budget per Person: $26 - $50

UnYangKorDai Singapore

57 South Bridge Road

Singapore 058688

T: +65 6787 8575

F: https://www.facebook.com/uykdsg/

IG: @uykdsg

OH:

Tue – Thu & Sun: 11.30 – 15.00; 18.00 – 22.00

Fri & Sat: 11.30 – 15.00; 18.00 – 23.00

Closed on Monday.

Jajangmyeon

O.BBa JJajang (“OBJ”) is a sister restaurant of O.BBa BBQ (Full review of O.BBa BBQ is available here), serving Korean Chinese cuisine.

O.BBa JJajang

Korean movie or drama lovers will easily recognise these popular Korean Chinese dishes. Most of the Korean Chinese cuisine can be traced the origin from the Northern side of China, like Beijing and Shandong. However, the Korean has made it their own by stamping their style in these dishes.

Jajangmyeon ($10 lunch / $12 dinner & +2 Upsize). A thick Chinese style noodle dish topped with sweet bean sauce. The ingredients in the sauce also include diced pork, onions and vegetables. Before you eat the noodle, make sure you mix the sauce evenly into the noodle.

Jajangmyeon

The noodle is thick and silky, while the dark bean sauce is sweet and whet your appetite. Since most of the ingredients coated in strong dark sauce, it is difficult to tell the difference between the diced pork and the diced vegetables. The uniqueness of the Jajangmyeon is that sweet bean sauce is so addictive, you can’t stop slurping it until the last strand of noodle. It is also normal in Korea that they finished off the sauce with white rice. Yummy.

Jajangmyeon - The Chinese Style Noodle

The side dishes served at OBJ include the yellow pickled radish, kimchi and Sichuan vegetables. I like the yellow pickle as it is not spicy and taste like the Japanese version, good to wash off the sweetness of the noodle and the “jelakness” from the next dish.

Side Dishes

Tangsuyuk ($25) Sweet and Sour Pork Korean style. Unlike the Chinese version, the pork here is not diced, instead, it is cut in strips about the length of your fingers. It is then coated in potato starch for the extra crispiness. The sweet and sauce normally serve separately and only poured on the pork after your approval.

Tangsuyuk

The version at OBJ is super crispy exterior, but pork strips remain juicy internally. The marinade of the pork is on the light side, and the sauce tasted sweet, with a little hit of tanginess.

Tangsuyuk

Gunmandu ($10 for 8pcs). Fried dumplings or deep-fried dumplings to be precise. It has a crispy exterior with moist and juicy pork and vegetable fillings. The skin of the dumpling is as thick as Chinese dumplings, it seals the juice inside the dumplings nicely.

Gunmandu

Jjamppong ($12 lunch / $14 dinner). It is their version of Chinese Noodle Seafood Soup. This dish uses the same type of noodle as Jajangmyeon, while the soup is normally red due to the red pepper added, it boasts a generous portion of seafood. One of Tracy’s favourite dish.

The décor of the restaurant is simple, filled with square tables which usually sits 2 or 4 persons. We have there a few times, I find that a major renovation is due to spruce up the place. Service is friendly but OBJ usually understaffed.

Overall, OBJ still served one of the better Korean Chinese Food in Singapore. Their Jajangmyeon is delicious and they open till 3 AM is definitely a plus point. Gun Bae!! Cheers!!

Food & Drinks: 7.75/10

Value: 7.75/10

Service: 6.25/10

Ambiance: 6/10

Budget per Person: $11 - $25

O.BBa Jjajang

77 Tanjong Pagar Road

Singapore 088498

T: +65 6221 8254

F: https://www.facebook.com/obbajjajang/

IG: @O.bba_jjajang

OH: Daily 11.30 – 03.00

Menu is available online

Dessert - Crispy Glutinous Rice Ball with Sesame Red Bean Paste

The popular ‘100 Sichuan Delights, 1 Gastronomic Feast’ promotion, returns for the fourth consecutive year from 8 July to 30 September 2019 at PARKROYAL on Beach Road. This year’s a la carte buffet sees 102 dishes in 26 flavour profiles.

Chilled Sliced Radish in Sweet and Sour Sauce

This year Executive Sichuan Chef Zeng Feng’s wish to showcase the multiple facets of Sichuan cuisine beyond the popular “mala” flavour. Two examples of distinct Sichuan flavours that are slowly disappearing are the nutty Sesame & Pepper Sauce and Sichuan Mince Pepper & Spring Onion Sauce.

Sliced Chicken in Minced Sichuan Pepper Sauce

The nutty Sesame & Pepper Sauce flavour is represented in these dishes: Sliced Fish Maw in Sesame Sauce, Chilled ‘You Mai’ Vegetables in Sesame Sauce and Sichuan Noodles in Sichuan Pepper and Sesame Sauce. Instead of the creamy nutty flavour in regular sesame sauce, in the Sichuan version, you can taste the heat creaming at the end of each bite.

Chilled ‘You Mai’ Vegetables in Sesame Sauce

Sichuan Mince Pepper & Spring Onion Sauce flavour is represented by these dishes: Boiled Sliced Fish in Minced Sichuan Pepper Sauce, Sliced Chicken in Minced Sichuan Pepper Sauce and Fresh Scallops in Sichuan Pepper Sauce. Instead of a fiery red colour, the colour of the sauce is green from the spring onion. The dishes are fragrant and enticing.

Boiled Sliced Fish in Minced Sichuan Pepper Sauce

Pork Knuckle with Fresh Chilli and Marinated Chicken Feet with Preserved Chilli will be a hit with fans of Sichuan cuisine. These dishes use red fresh chilli and green preserved chilli to create the appetising spicy and sour combo.

Marinated Chicken Feet with Preserved Chilli

Sweet is not a flavour profile that you will associate with Sichuan cuisine. I was surprised when I see Steamed Pork Belly in Sweet Sauce. The presentation looks like a bouquet of flower, where each sliced pork belly is rolled with red bean paste and steamed on a bed of sugar. If you are looking for a pork dish for dessert, this might be the one.

Steamed Pork Belly in Sweet Sauce

The following are my picks:

Anything with Dou Hua. Renowned for its light and silky texture, the homemade bean curd will elevate any dishes combined with it. One of the dishes is Stir-fried Sliced Beef with Chilli Powder served with “Dou Hua”. The flavour of the beef with the silkiness of the “Dou Hua” is just awesome.

Stir-fried Sliced Beef with Chilli Powder served with “Dou Hua”

Braised Bean Curd in Sweet Bean Sauce

The Dumplings. These mini bite-size dumplings are bursting with flavours. Served in broth or Chilli Oil, you can choose the flavours that you like or even both.

Minced Meat Dumpling in Superior Stock

Minced Meat Dumpling in Chilli Oil

Steam Egg in Prawn Paste. One of the less menacing dishes here. The minced pork is marinated with prawn paste and sandwich between egg yolk mix and egg white. This patty might look plain, but it is packed with flavours.

Steam Egg in Prawn Paste

Fresh Prawns in Sichuan Style. Fresh and crunchy prawns, tossed with aromatic Sichuan pepper. It has a medium spiciness level with a touch of numbness.

Fresh Prawns in Sichuan Style

Boiled Fish Slices in Spicy Soup. The sliced fish is swimming inside the spicy soup. Surprisingly the silky and flaky fish does not taste spicy at all. Instead, it absorbs the aroma of the sesame seeds.

Boiled Fish Slices in Spicy Soup

Stir-Fried Sliced Fish in Tomato Sauce. Each of the fish slices is deep-fried till crispy and covered evenly with tomato sauce. The tanginess from the tomato sauce combines with the crunchiness of the fish is just irresistible.

Stir-Fried Sliced Fish in Tomato Sauce

Desserts. Chilled Peach Resin with Sago and Sichuan Glutinous Pancake was the perfect ending for me. The sago ball is mildly sweet and contains health benefit from the peach resin. While the pancake has a crisp texture externally followed with gooey texture.

Chilled Peach Resin with Sago

Sichuan Glutinous Pancake

For this gastronomic feast, HUIMANNONG Sakura Sake is the suggested pairing. This rice wine is originated from Wuhan, it has a lower alcohol content with light and refreshing taste.

HUIMANNONG Sakura Sake

Overall, 100 Sichuan Delights, 1 Gastronomic Feast is a feast not to be missed. This feast showcases different flavours of Sichuan cuisine that I never see before. For Sichuan Cuisine fans this is a must-try event, while for the rest it is an eye-opener in Sichuan Cuisine.

Chilled Chicken in Chinese Rice Wine

100 Sichuan Delights, 1 Gastronomic Feast

When: 8 July to 30 September 2019

Where: Si Chuan Dou Hua at PARKROYAL on Beach Road

Price:

$60 per adult with a complimentary glass of HUIMANNONG Sakura Sake

$30 for children (*age 6 to 12).

Full Menu is available at

http://www.sichuandouhua.com/promotion/100-sichuan-delights-1-gastronomic-feast

Thank you very much PARKROYAL on Beach Road and Si Chuan Dou Hua for hosting the tasting event.

Food & Drinks: 7.75/10

Value: 7.75/10

Service: N/A (Tasting Event)

Ambiance: 8.5/10

Budget per Person: $51 - $80, $81 and Above

Si Chuan Dou Hua

7500 Beach Road

PARKROYAL on Beach Road

Singapore 199591

T: +65 6505 5722

W: http://www.sichuandouhua.com/

F: https://www.facebook.com/sichuandouhua/

IG: @Sichuandouhua_sg

OH:

Lunch: 11.30 – 14.30

High Tea: 14.30 – 18.00

Dinner: 18.30 – 22.30

Puffer Fish Skin with Vegetables

On 15^th July 2019, SBCD Korean Tofu House (‘SBCD’) officially launched its Korean Puffer Fish menu in Singapore. Puffer fish is known as a deadly delicacy in Japan, it was on top of my must-try list during my visit to Tokyo a few years back. It remains as one of my most treasure dining experience.

SBCD Korean Tofu House @ Tanjong Pagar Centre

The Korean puffer fish sold in SBCD is exported by K-Fish, the licensing brand established by Korea Fisheries Association. K-Fish license is given to safe and high-quality Korean fishery export products and supply partners that have passed rigorous procedures and strict evaluation standards of the Ministry of Oceans and Fisheries (MOF).

Korea Fisheries Association Manager Mr Park Sang-Hoon

SBCD uses many Korean fishery products in their recipes as Korea is known to have some of the best marine biodiversity in the world. K-Fish products used in SBCD include cockles, seaweed, yellow fish and puffer fish. Korean Puffer Fish, known as bokeo in Korean, is breed poison-free under domestic conditions. For SBCD, the bokeo will still go through stringent inspection for any unsafe parts and all parts that may contain trances of poison will be removed completely before being packed and frozen to Singapore.

Korean Puffer Fish

During the Media Preview, we sample 3 puffer fish dishes and other dishes from K-Fish line. Spicy Puffer Fish Skin with Vegetables ($19.90). The skin of the puffer fish is springy and chewy. As the skin taste very bland, it is marinated with red pepper paste, vegetables and Korean parsley. It is normally eaten wrapped with seaweed or just with white rice.

Puffer Fish Skin with Vegetables

Puffer Fish Skin with Vegetables eaten with seaweed

Deep Fried Puffer Fish ($19.90). It has a crispy exterior, with moist and firm flesh internally. A dash of lemon will give a bit of zing to this dish. It is good to be eaten with rice. I feel you can add mayonnaise as a dipping sauce or make it as fish and chips for the kids’ meal.

Deep Fried Puffer Fish

Puffer Fish Bulgogi ($49.90). Cooked in the stone wok, with Korean bean sprouts, onions and Korean parsley. We were told that Korean parsley is normally used to neutralise any poison in the bokeo in Korea. It has a minty flavour like our version of “Tang Oh”. The first thing that surprise us is the red colour of the bulgogi, unlike the usual sweet and brown colour sauce found the in beef bulgogi. The flesh of the fish taste firm with spiciness from the marinade. The spiciness level of this dish is 4/5 on CBK spiciness ratings.

Puffer Fish Bulgogi

Puffer Fish Bulgogi with Korean Parsley

Puffer Fish Bulgogi

Cockles Bibimbap ($24.90). Unlike the blood cockles we commonly found in our laksa or char kway teow, the Korean version is closer to clam. It tasted sweet, chewy and juicy and when you mixed it with your rice, the taste is just so appetizing that you will be asking for more.

Cockles Bibimbap

Spicy Seafood Soontofu ($21.90). The soontofu is cooked with crab, prawns, clams and mussels from K-fish. It is absent of any fishy flavour and it brought out the sweetness in the stew. For a person that does not enjoy spicy stew, I have to admit I do like this version of soontofu.

Spicy Seafood Soontofu

Eomuk Korean Fishcake. The typical Korean fishcake, cooked on a stick. It is chewy and packs with fish flavour making it a pleasant snack. The Korean fishcake on a stick is not on SBCD menu, instead you can enjoy the fishcake in the Fishcake Soontofu ($21.90).

Eomuk Korean Fishcake

Not forgetting, the famous fried yellow fish served as side dishes in SBCD also supplied under K-Fish license.

Fried Yellow Fish

Hot Stone Rice

Side Dishes / Banchan

Overall, LD and I enjoy these Korean puffer fish dishes plus the K-Fish products served in SBCD. I am glad to see puffer fish getting more recognition and I believe that through domestic farming, the non-poisonous puffer fish will be popular as well. On the downside, it cannot hold the title of deadly delicacy anymore. Check out the K-Fish selections in SBCD together with the famous puffer fish. Cheers!!

Puffer Fish Menu
Image Credit: SBCD Singapore

New Menu from July 2019
Image Credit: SBCD Singapore

Thank you very much to H3 (Cube) Pte Ltd team, SBCD Singapore and K-Fish for hosting us.

Food & Drink: 7.5/10

Value: 7/10

Service: N/A (Tasting Invitation)

Ambiance: 7.75/10

Budget per Person: $26 - $50

SBCD Korean Tofu House

7 Wallich Street

#B1-01&02, Tanjong Pagar Centre

Singapore 078884

T: +65 6386 6441

W: https://sbcd.com.sg/

F: https://www.facebook.com/SBCDSingapore/

IG: @sbcdsingapore

OH: Daily 11.30 – 22.00

Other Outlet:

9 Raffles Boulevard

#01-114, Millenia Walk

Singapore 039586

T: +65 6873 6441

OH: Daily 11.30 – 22.00

Asian Caesar Salad

This National Day, Oscar’s at Conrad Centennial Singapore join the celebration with the theme “Think Local – Eat Local – Be Local” from now till 31 August 2019.

Conrad Bear Celebrating Singapore's 54th Birthday

You can treat your tastebuds with the extensive spread of amazing local dishes. LD and I visited Oscars for their weekday buffet and we are still mesmerized by the amazing spread.

Mixed Asian Crackers with Spicy Kecap Manis

Asian Caesar Salad. The famous Caesar salad at Oscar’s is taking on an Asian theme. Condiments include Ikan Bilis, Pickled Radish, Stewed Peanuts, Fried Fish Skin, Mushrooms, Quail Eggs, Pork Floss and Sambal Dressing. It is then tossed inside the big parmesan cheese wheel so it is evenly coated with cheese. The final taste is creamy, rich and uniquely Asian. Yummy.

Asian Caesar Salad Ingredients

Asian Caesar Salad

Hand Pulled Beef Brisket in Bak Pau at Live Station. The pau is soft and fluffy, while the beef brisket is moist, juicy and melts in your mouth. The grilled pineapples and chipotle mayonnaise gave the pau creamy, spicy twang with a sweet tangy finish at the end.

Hand Pulled Beef Brisket in Bak Pau

Teochew-style Braised Duck.The skin of the duck is soft and just melts in your mouth. While the flesh is succulent and thoroughly infused with the braising sauce. It is braised together with firm beancurd that is soft and tasty.

Teochew-style Braised Duck

Kari Daging– Malaysian Style Beef Curry. Solid flavour that is filled with curry spices. The curry is thick and intense and the cubed beef will need some chewing to extract more flavours. Good to eat with White Rice.

Kari Daging

Cantonese Roast Station.Not a station that I will normally visit during buffet. However, I was pleasantly surprised by the Cantonese roast here. The chicken is juicy and succulent, while the roast pork has a serious crispy skin and tender meat. The char siew is fatty and sweet, but it can do with more charred.

Cantonese Roast Station

Muar Otah-Otah Fried Rice.Delicious cube otah tossed with al dente fried rice. The fried rice is flavourful, while the otah has a bit crunch and moist internally. The otah cubes are evenly spread and you can taste it in each bite.

Muar Otah-Otah Fried Rice

Laksa. Check out the outdoor noodle station to taste this Singapore local dish. The rice noodle is smooth and silky, while the laksa broth is thick, solid and filled with spices.

Laksa

Moving to desserts, Bicentennial Lapis is a must try and it is also the special creation to celebrate Singapore’s birthday this year. You can taste the milky rose syrup flavour, with the moist lapis cake and chewiness of the bubble tea pearl.

Bicentennial Lapis & Traditional Kueh Lapis

Durian Moose Cake. The cream and sponge cake are soft and moist, paired nicely with delectable durian moose. The flavour of the durian is mellow and not overpowering.

Durian Moose Cake with Bicentennial Lapis

The rest of the desserts line up. The rest of the desserts are equally good. This round I had pandan infused tiramisu with milo powder, traditional bread and butter pudding, jasmine tea crème brulee, jackfruit compote panna cotta and mango & mint chantilly. Not to mention crowd favourites like waffles and pancakes with ice creams.

Mango & Mint Chantilly

Traditional Bread and Butter Pudding

While the above dishes are the focus during this period, the regular mainstay items readily available such as fresh oysters, cold seafood selections, cold cuts & cheeses, sushi & sashimi, International roast, International cuisine and many more irresistible dishes.

Fresh Oysters & Cold Seafood Selections

Think Local Eat Local Be Local Buffet

When: Now till 31 August 2019 – Dinner.

Where: Oscar’s Café and Terrace, Conrad Centennial Singapore

Price:

Sun – Thu Dinner: Adult $79.00*, Child $39.50

Fri & Sat Dinner: Adult $89.00*, Child $44.50

*includes free-flow of Pina Colada Slushy.

The full menu is available here.

For reservations or enquiries, please call Oscar’s at 6432 7463/81 or email

sinci.oscars@conradhotels.com.

Pina Colada Slushy

Thank you very much to Conrad Centennial Singapore for hosting us.

Food & Drinks: 8.5/10

Value: 9/10

Service: N/A

Ambiance: 8.5/10

Budget per Person: $81 & Above

Oscar's

2 Temasek Boulevard

Lobby Level, Conrad Centennial Singapore

Singapore 038982

T: +65 6432 7481

W: http://bit.ly/cbkconradoscars

F: https://www.facebook.com/conradcentennialsingapore

IG: @Conradsingapore

OH:

Open 24 Hours for A la carte menu

Buffet Breakfast: 06.00 – 10.30

Buffet Lunch: 12.00 – 14.30

Buffet Dinner: 18.00 – 22.00

Sunday Brunch: 12.30 – 15.30

French Duck Leg Confit

Garçons is a culinary creation of Chef Enoch Teo and Chef Immanuel Tee. Garçons offers economical French fare first conceive when the two chefs combine their two business after being competitors in the Katong neighbourhood. The bonds build during the stint at Restaurant Andre made them realised that two creative culinary minds are better than one.

Garçons

This is not my first experience at Garçons. I have previously tried their food at Pinnacle. This time around, we visited their outlet in Tanjong Katong, opposite the Canadian International School.

We started with soup and entrée.

Cream of Mushrooms ($12). Solid mushroom flavour but not the creamy version of the soup. In each slurp, you taste each lump of the chopped mushrooms. It served with crispy garlic bread on the side.

Cream of Mushrooms

Homemade Duck Rillette ($14). Homemade duck rillette is rich, moist and bursting with duck flavours. The portion of sliced French baguette is very generous, more than sufficient to spread the rillette. It is best eaten with the mini gherkins to balance the richness of the rillette.

Homemade Duck Rillette

Pan Fried Foie Gras ($19). Velvety and creamy foie gras served on toasted brioche. The external part of the foie gras is crisp, while the fruit jam fused the brioche and foie gras nicely.

Pan Fried Foie Gras

Truffle French Camembert ($19). Pungent and gooey melted camembert cheese, topped with truffle paste. The camembert can be eaten with the baguette, crispy potato and walnut.

Truffle French Camembert

For mains, I order French Duck Leg Confit ($22). The skin of the duck is crispy, while the flesh is moist and melt in your mouth. The mashed potatoes are smooth and creamy and the mustard brown sauce just completes the dish nicely. If you want to know how good a French bistro standard is, this dish can enable to judge the standard. In this case, Garçons passed with flying colours.

French Duck Leg Confit

Crispy 12 Hour Pork Belly ($22). Another signature dish at Garçons. Tender and succulent meat, topped with crispy pork crackling. It served with a smooth and creamy mashed potato. The double mustard and honey balsamic glaze help to balance the richness from in the meat.

Crispy 12 Hour Pork Belly

Angus Steak and Fries (250g, $30). Nicely grilled sirloin steak, cooked to medium-rare. It is tender and juicy with a touch of crispness externally. In typical French fair, the steak is basking in the savoury mushroom sauce where you can soak your French Fries with it.

Angus Steak and Fries

Fries

We only order one dessert as we are too full. Warm Apple Crumble ($12). Soft and moist crumble, with tangy and sour apple fillings. Though the combination of hot apple crumble and vanilla ice cream is great, but the base feels a bit too hot. Probably spends too much time in the microwave.

Warm Apple Crumble

Service is good, considering only over service staff during lunchtime. The décor is simple with a lot of natural lights calming in from the glass door and wall. Garçons also offer lunch set and dinner set, where it offers greater value from items on the ala carte menu.

Set Lunch Menu

Overall, Garçons served hearty and unpretentious French Cuisine at great value for money. The food is well-executed and delicious as well. Don’t miss out on their Duck Confit and Crispy 12 Hour Pork Belly. Cheers!!

Menu 1

Menu 2

Menu 3

Food & Drinks: 7.75/10

Value: 7.75/10

Service: 6.75/10

Ambiance: 7/10

Budget per Person: $11 - $25; $26 - $50.

Garçons

340 Tanjong Katong Road

Singapore 437111

T: +65 6909 2350

F: https://www.facebook.com/garcons.sg/

IG: @Garcons.sg

OH:

Mon – Fri: 11.00 – 14.30; 17.30 – 21.30

Sat & Sun: 11.00 – 21.30

Magic - Flow State Blend

Elixir is a boutique coffee roaster that loves and respects the good old full-bodied, bold and straight expresso roast. They aim to transport you back to the origins of the café culture in Melbourne, where the third coffee movement starts.

Coffee Machine in Elixir

Old full-bodied roast is my preference when it comes to my coffee. During the tasting session, Elixir served up two types of coffee bean roast. For the single-origin, I choose Americano ($5 for 7oz) to try out the full flavour of the roast. The Single Origin Antigua Santo Domingo, Guatemala. The tasting notes stated Hazelnut, cocoa, brown sugar, Rich, Intense and Full Bodied. I tasted smooth, full-bodied and absent of any fruity flavour coffee. Nice.

Americano - The Single Origin
Antigua Santo Domingo, Guatemala

After the meal, I ordered Magic ($5.50 for 7oz) using their Flow State Blend. 80% Brazil Cerrado, Naturally Processed, plus 20% Euthopia Yirgacheffe G2, Washed. The tasting note states Nuts, Chocolate, Treacle & Medium Bodied. I feel it works well with milk. The additional extraction in Magic, give the coffee more punch as the nutty and chocolate taste shines through the smoothness of the milk.

Chief Roaster Kenneth in Action

Magic - Flow State Blend

Food also plays a significant role in the success of an all-round café. We started the food tasting with Brulee French Toast ($18).

Brulee French Toast

The thick toast is sweet and crispy externally, followed with fluffy texture internally. It goes well with the chantilly cream, while the acidity from the berries and pomegranate balance the sweetness nicely. The candied bacon adds crispy, sweet and salty flavour to this exciting dish.

The Bar

Truffle Eggs Prosciutto ($24). I like every component of this dish. Fluffy and creamy scrambled egg, topped with chopped truffle. The brioche toast is thick, soft and fluffy, while the bitterness in the arugula, the saltiness of the prosciutto and the umami flavour from the Parmigiano-Reggiano cheese complement the luxurious scrambled egg nicely. It is just awesome.

Truffle Eggs Prosciutto

Grilled Halloumi (V - $18). This version of cheese starts to catch my attention when I first try it in Food & Hotel Asia exhibition 2018. The firm texture of the dish with a touch of saltiness is a perfect companion with any salad. Here, it is paired with Kenya beans, charred scallions, lemon preserve, baby corn and tahini aioli. The honey Chinese vinegar dressing binds the whole dish together nicely. A nice vegetarian dish.

Grilled Halloumi

Wagyu Beef Cheek Rendang ($22). Representing the local flavours, created using Chef’s special rempah recipe. Cooked to perfection, the beef cheek rendang just melts in your mouth. The butterfly pea coconut grains are rich and aromatic, but it can do with a more generous dash of coconut milk. The homemade achar works nicely cut through the richness in this dish.

Wagyu Beef Cheek Rendang

Carbonara with Onsen Egg ($18). Pancetta, Parmigiano-Reggiano cheese and herbs. Perfectly executed and best eaten hot. The flavours from the pancetta, cheese, egg and herbs are creamy, rich and absolutely delicious. Best eaten hot.

Carbonara with Onsen Egg

Moving beyond the traditional café menu of food and coffee, Kenneth (the Chief Roaster) started to experiment with coffee flavours to create mocktails and cocktails. This is the introduction to the “New Era” coffee, creating a balance between the flavour profile of their speciality coffee and the characteristics of alcohol.

Black Smoke Rising ($12)for a mocktail. The strong smoky aroma from the torched bourbon. Full-bodied coffee flavour, sweet with a touch of tangy flavour.

Black Smoke Rising - mocktail

Cocktails:

Stormbringer ($13). Ron Zacapa 23 Solera, Bundaberg ginger beer, Double shot of Guatemala, Antigua Santo Domingo, Espresso. Tasting notes: Sweet, spicy, intense.

Cocktail - Stormbringer

Same ole’ situation ($13).Woodford Reserve Kentucky, Bourbon whiskey, Gula Melaka, Homemade bitters with Costa Rica Las Trojas single origin. Tasting notes: lemony citrus, boozy, meant to be sipped slowly. Inspired by old fashioned.

Cocktail - Same ole’ situation

Killer Queen ($13). Disaronno hazelnut amaretto, Homemade cascara syrup from Finca Isnul, Huehuetanago, Guatemala, Toasted almonds grated over. Tasting notes: refreshing, light, a novel take on Italian aperitif cocktails.

Cocktail - Killer Queen

(*I did not taste the cocktails due to my medical conditions and likewise for LD as she is allergic to coffee).

Overall, LD and I agree that Elixir served nice food and awesome coffee. Coffee lovers and café hoppers must give this place a try. Cheers!!

Thank you very much Elixir Boutique Roaster Team and Protegie for hosting us.

Food: 8/10

Value: 7.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7.25/10

Budget per Person: $11 – 25; $26 - $50

Elixir Boutique Roasters

10 Jalan Serene

#01-04. Serene Centre.

Singapore 258748

F: https://www.facebook.com/elixirboutiqueroasters/

IG: @Elixir.boutiqueroasters

OH:

Thu – Tue: 08.30 – 16.00

Closed on Wednesday.

Food Menu - Aug 2019
Image Credit: Elixir Boutique Roaster

Drinks Menu - Aug 2019
Image Credit: Elixir Boutique Roaster

Bone Marrow

Bar-Roque Grill is a dining concept by Stefan and Nico, opened in 2013. Stefan, stands for Executive Chef Stephane Istel, a chef with extensive culinary CV. His last posting before he opens Bar-Roque Grill is Executive Chef of DB Bistro Moderne at Marina Bay Sands when it first opens in 2010. Though Bar-Roque Grill has opened for 9 years, this is our first visit here.

The Painting in Dining Area

The meal started with complimentary sourdough bread. It has a crispy crust with a soft, pillowy crumb. The contrasting texture of the internal and external part of the bread is so nice, we leathered it extensively with the butter in each bite.

Sourdough Bread with Butter

Entrée was Octopus Carpaccio ($24) and Bone Marrow ($22). It comes with very interesting plating, looks messy and yet attractive. The octopus has a nice smoky aroma, while the flesh is crunchy with a slight springiness in it. At the base of this dish is chickpea cream, together with virgin olive oil bind the rest of vegetables and crunchy almond nicely.

Octopus Carpaccio

The Bone Marrow is just too attractive not to order. The whole bone is grilled then the extracted marrow placed on top toasted bread. The combination of crispy bread, creamy and gooey marrow dripped with garlic and parsley butter is just awesome. Although it is served with rock salt on the side, it is sufficiently seasoned by the chef.

Bone Marrow

We can’t decide on which steak to have, so we ordered this trio House Dry Aged Beef Platter ($125) – Hanger, Striploin and Ribeye. The Hanger / Hanging Tender Wagyu has a nice charred. The meat is lean, yet tender, succulent and you can taste the extra MOO MOO-ness in it.

House Dry Aged Beef Platter ($125) – Ribeye (with Foie Gras), Hanger & Striploin.

Hanger / Hanging Tender Wagyu

The Striploin USDA Primes has slight chewy texture due to the tendon run through the meat. Meanwhile, the Ribeye Black Angus is juicy, succulent with a good marbling in it. It will be nice if the ribeye has a bit of char on it. All of the steaks are well seasoned and almost did not allowed me the opportunity to pair it with creamy and rich bearnaise sauce. Meanwhile, the baby romaine salad served with the steak is dressed with tangy dressing to offset the richness of the steak.

Striploin USDA Primes

Baby Romaine Salad

We decided to add Foie Gras ($14) with our steak order. It is perfectly done, crisp externally, soft and velvety internally. Unlike most foie gras dishes where it is served with the sweet berries or apple compote, the savoury version here provided something unique.

Ribeye Black Angus with Foie Gras

To accompany the steak, we ordered Sautéed Mushroom & Spinach ($16) as a side dish. A nice selection of mushrooms sautéed with spinach and chopped onion. Simple yet delicious.

Sautéed Mushroom & Spinach

For Desserts, we ordered the seasonal Rhubarb Pie. The crust is crisp and crumbly, while the rhubarb fillings exude natural sweetness to the pie. The pie is served with apple granny smith sorbet, balancing the sweet pie with the tanginess of the sorbet.

Rhubarb Pie

The restaurant décor is a combination of red, black and natural wood colour. I like the combination of classy feel with a touch of cuteness in it, especially the cute painting of a person drinking the wine. Service is friendly, professional with attention to details.

Part of Dining Area

Overall, Bar-Roque Grill gave us a wonderful dining experience. Octopus Carpaccio and Bone Marrow are not to be missed. Check out Bar-Roque Grill for European dining experience by Chef Stephane Istel. Cheers!!

Food & Drinks: 8/10

Value: 7.5/10

Service: 8/10

Ambiance: 8.5/10

Budget per Person: $51 - $80, $81 and Above

Bar-Roque Grill

165 Tanjong Pagar Road

#01-00. Amara Hotel Singapore

Singapore 088539

T: +65 6444 9672

W: https://www.stefanandnico.com/

F: https://www.facebook.com/BarRoqueGrill/

IG: @Barroquegrill

OH:

Mon – Fri: 12.00 – 14.30; 18.00 – 22.30

Sat: 18.00 – 22.30

Sun: 11.00 – 15.00; 17.30 – 21.00

Cheesy Mac Attack Burger

25 Degrees is a Gourmet American burger joint, originated from Los Angeles. It has been endorsed by A-List celebrities as their go-to burger joint. 25 Degrees is brought to Singapore by R&B Lab, a dedicated restaurants and bar management company headed by Michelin-Starred Chef Sylvain Royer. The same company that operates Ginett Singapore (Full review of Ginett Singapore available here).

25 Degrees

Following the success of Cheesy Mac Attack last year, the 25 Degrees team decided to bring back this burger for a limited time only. Available until 31 August 2019, the Cheesy Mac Attack ($18) is made from with US Angus beef patty, paired with a traditional thousand island dressing, topped with smoked bacon, caramelized onions, fresh arugula, melted cheese and nacho cheese.

Cheesy Mac Attack Burger - The Burger

The signature of this burger is definitely the pair two superb mac ‘n’ cheese buns. The mac and cheese buns are crispy externally, filled with al-dente macaroni and loaded with nacho cheese. The patty is juicy and succulent, while the rest of the ingredients made this burger packs with creamy and cheese flavour.

Cheesy Mac Attack Burger

It is best eaten with a fork and knife, but if you like a finger-licking good experience, just dive right in. One of the most unique burgers that I ever tried. Yummy!!

Sides and Snacks

While Cheesy Mac Attack is only available for a limited time. 25 Degrees regular burgers are endorsed by Hollywood A-List.

NUMBER ONE Burger ($14). This signature burger deserves the mantle as #1. In between the signature soft and fluffy buns are 200g USA Angus beef patty, creamy crescenza and gorgonzola cheese, strips of smoky bacon, caramelized onion, arugula and thousand island sauce.

NUMBER ONE Burger

The patty is juicy, succulent with solid MOO MOO flavour, while the cheese and thousand islands sauce add to the creaminess and umami flavour of the patties. The caramelized onion adds the delicate sweet flavour; while the bacon and arugula provided the salty and bitter taste that balances the burger nicely. Yummy!!

NUMBER ONE - The Burger

NUMBER THREE Burger ($14). For those who like their burger or food spicy with a bit of Tex-Mex flair. It uses the award-winning Monterey Jack cheese topped with jalapenos and spicy chipotle sauce. The mashed avocado did a little to dampen the fiery nature of the jalapenos as the spiciness just explodes between the bites.

NUMBER THREE - The Burger

BUTTERMILK FRIED CHICKEN BURGER ($14) – Chicken thigh, fresh tomatoes, lettuce, pickled daikon and spicy miso bbq. It looks like Japanese fusion burger, however, it simply taste like spicy boneless buffalo wings burger, without the crispiness of the fried chicken skin.

BUTTERMILK FRIED CHICKEN BURGER

For the Sides and Snacks, we sample a few items:

25 DEGREES WINGS ($8). Deep-fried wings, curly fries and tossed in sambal. Crispy, crunchy with a touch of local flavours. Addictive indeed.

25 DEGREES WINGS

FILTHY FRIES ($8). Double fried fries, caramelised onions, cheese and topped with bacon gravy. The fries are crispy externally and moist internally, the cheese is rich while the caramelised onion adds to the sweetness to this dish. I don’t think the sweet and cheese works well together, I feel overwhelmed with this combination. I’ll stick to normal fries next time.

FILTHY FRIES

ONION RING ($5). LD has been having onion rings craving for the past few days. Luckily, the version at 25 degrees is superb. Crunchy externally, followed with a sweet and moist texture of the onion. Must order for onion rings lover.

ONION RING

The Hollywood burger experience will not be complete without the milkshakes. We tried CLASSIC MILKSHAKE CHOCOLATE ($10) and CHIPSTER SHAKE ($12). The chocolate classic milkshake has a solid chocolate flavour, without the overpowering richness. While the Chipster Shake tasted like salted caramel topped with crispy chips. You might want to finish the chips first before it gets soggy.

CLASSIC MILKSHAKE CHOCOLATE

CHIPSTER SHAKE

The décor is classic with Hollywood charm. The place is cosy, comfortable, yet chic and glamorous at the same time.

Hollywood charm - Part of Dining Area

Overall, 25 Degrees is an exciting burger destination. Cheesy Mac Attack is a great version of combination of a Mac ‘n’ Cheese with a burger. Meanwhile, the rest of Hollywood A-List endorsed menu come close to the Diners menu in America. Of course, 25 Degrees uses a higher quality ingredient. Don’t forget the Cheesy Mac Attack only available until 31 August 2019. Cheers!!

Craft Beers

Thank you very much to Ai Ling and 25 Degrees Team for hosting us.

Food & Drinks: 8/10

Value: 8.5/10

Service: N/A (Media Tasting)

Ambiance: 8/10

Budget per Person: $11 - $25, $26 - $50

25 Degrees

200 Middle Road

Hotel G Singapore

Singapore 188980

T: +65 6809 7990

W: https://www.randblab.com/25degrees-sg

F: https://www.facebook.com/25DegreesSG/

IG: @25degreesinsingapore

OH: Daily 07.00 – 03.00

Menu Available Online

Marmite Chicken

Calling for the residents in the West Coast area, Clementi Tze Char (‘CTC’) has been sizzling their wok and ready to tantalise your taste buds. Located at Tastebud Foodcourt by Jus Delish Group Singapore you can look forward to hearty and delicious Tze Char dishes.

Clementi Tze Char

One of their signature dishes is KL Hokkien Mee ($4.50). This dark colour noodle dish made popular in KL but well-liked by diners in Singapore as well. The version at CTC uses thick noodles like the one in KL, which have a QQ texture with a solid noodle bite in it. It is stir-fried with pork lard and pork oil, covered with thick, sweet and tasty dark soy sauce to inducing the signature Wok Hei together with the umami punch. If you are a huge fan of pork lard like us, you might want to ask for more when you order this dish.

KL Hokkien Mee

Marmite Chicken ($10 for Small, $14 for Medium, $18 for Large). Diced chicken thigh meat cooked with marmite sauce. The chicken is tender and succulent, while the marmite sauce really shines and absorbs into the chicken. You can easily finish one plate of rice with this dish alone. I called it a “rice thief” dish.

Marmite Chicken

Nyonya (Assam) Fish Head ($20). We had a choice of curry fishhead or assam fishhead, which are their speciality. We decided on the latter. At first, I was sceptical as I saw the fishhead are not fully cover with assam sauce. So, I tried to spread the sauce evenly on the fish.

Nyonya (Assam) Fish Head

The fishhead is fresh and the assam sauce is thick and intense. I like the tanginess from the chopped pineapple, tomato and the sharp flavour from the lemon leaf. To my surprise, the assam sauce manage to penetrate into the fish meat. It was a very good dish and the sauce goes well with a plate of white rice.

Nyonya (Assam) Fish Head

Jiang Nan Sheng Mian ($6). LD favourite Tze Char dish. The egg noodle is fried till crispy and covered with seafood egg gravy. The gravy is filled with solid seafood flavour and the gooey texture helps it to cling on to the noodles. Yum Yum.

Jiang Nan Sheng Mian

Jiang Nan Sheng Mian - The Crispy Noodle

Imperial Prosperity Chicken (帝王富贵鸡). One of the dishes that is in the pipeline. The kampong chicken is steamed with Chinese herbs such as Dang Gui (当归), goji berry (杞子), Yu zhu (玉竹), Pao shen (泡参), Dang shen (当参) and many more. The chicken is tender, succulent and the flesh easily fall off the bones. The best part of the dish is the broth that is infused with the Chinese herbs and essence of the chicken. It is savoury, gelatinous and tastes healthy. Superb.

Imperial Prosperity Chicken

Overall, from the dishes that we tried at CTC, we find the food to be hearty and delicious. Do take note that CTC dishes can be bold and tasty. Give this place a try if you are around Clementi or West Coast side of Singapore. Cheers!!

Check out their Facebook Page for their promotion. Thank you very much to Royston and CTC team for hosting us.

Food: 7.25/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: Coffeeshop

Budget per Person: $0 - $10, $11 - $25

Clementi Tze Char

Blk 208C Clementi Ave 6

#01-01. Tastebud Foodcourt.

Singapore 123208

T: +65 9115 8807

W: https://www.tastebud.com.sg/tastebud-eating-house-clementi

F: https://www.facebook.com/clementitzechar

OH:

Mon – Fri: 11.00 – 14.30; 16.30 – 23.00

Sat & Sun: 11.00 – 23.00

Live Eel Cooked in Natural Spring Water

Following the successful DUOTOU Clam season where 130 tons were sold worldwide, PUTIEN introduces another seasonal ingredient – live eel. Famously known as a delicacy in Japan, these plump, live eels are best enjoyed in Midsummer (between August and October).

Live Eel

With the high demand for live eels from the Japanese market, China has taken the lead to cultivate eel agriculture concentrated in Fujian, Guangdong and Jiangxi provinces to fulfil the demand of the Japanese market.

Master Chefs at PUTIEN will be showcasing 2 different way on live eel preparation in PUTIEN, in a minimalist way.

Live Eel Cooked in Natural Spring Water

Live Eel Cooked in Natural Spring Water ($29.90). The eel is cooked in natural spring water with ginger, goji berries and sea salt. The result is springy and bouncy texture of the eel, with subtle sweet and savoury taste at the same time. The spring water broth is light and sweet. Yummy!!

Live Eel Cooked in Natural Spring Water

Pan-fried Live Eel on Hot Plate ($26.90 for small, $40.30 for medium). It is grilled on the hot plate with only a pinch of sea salt. The eel is plump and juicy, with a hint of crispiness on the exterior. The flavour is very light, it might need additional salt and lemon to lift the taste.

Pan-fried Live Eel on Hot Plate

I find the taste and texture of the eel are different from those normally served in a Japanese restaurant. Instead of the sweet flavour followed with delicate texture, the eel in PUTIEN is plump and springy. I really enjoy it and was hoping for more. Yum Yum.

Pan-fried Live Eel on Hot Plate

PUTIEN Live Eel Promotion

When: 9^th August to 31^st October 2019.

Where: 13 PUTIEN outlets, island-wide

Although the live eel is seasonal items, you can enjoy the dishes below are the mainstay in PUTIEN menu.

‘100-Second’ Stewed Yellow Croaker - Sambal

PUTIEN Bian Rou Soup ($4.90). This Fujianese speciality with more than 500 years of history. The dumpling wrapper is made from pork meat, filled with more pork feelings. It is meaty, springy and swimming in robust tangy broth filled with seaweed.

PUTIEN Bian Rou Soup

‘100-Second’ Stewed Yellow Croaker $14.90 – Original, Tomato & Sambal. It comes in different flavour but my pick still the original and tomato flavour. No matter which version you choose, you can be sure that each croaker is perfectly cooked.

‘100-Second’ Stewed Yellow Croaker - Original

‘100-Second’ Stewed Yellow Croaker - Tomato

Shredded Pork with Sesame Bun ($4.90 / pc, min 2 pcs). The shredded pork is succulent, well coated with a sweet and savoury sauce. The fried sesame bun has a crispy exterior and fluffy interior provided an irresistible pillow to savour this delicious pork.

Shredded Pork with Sesame Bun

Sambal White Water Snowflakes ($14.90 for small). The white water snowflakes vegetable is commonly found in Taiwan. It has a nice crisp and crunchy texture. In PUTIEN, this vegetable is fried with the fragrant sambal resulting in an aromatic and crunchy vegetable dish.

Sambal White Water Snowflakes

PUTIEN Style Pork Ribs ($6.50 / pc, min 2 pcs). Tender and succulent pork ribs braised with gooey sweet sauce. Keep a lookout for the surprise ingredient at the bottom of the ribs, Wai San. This root vegetable helps to thicken the gravy and balance the fattiness of the ribs.

PUTIEN Style Pork Ribs

Stir-fried Yam ($14.90). One of 10 PUTIEN Signature dish. Caramelised externally, yet soft and moist internally plus filled with the delicious flavour of the yam. This time around, the plating just go up another notch with the dry ice.

Stir-fried Yam

PUTIEN Lor Mee ($10.90 for small). Signature PUTIEN dish. The silky noodle, cooked with pork belly, prawn and clam and braised with the superb pork stock. I never miss ordering this whenever I am dining at PUTIEN.

PUTIEN Lor Mee

PUTIEN Lor Mee

Overall, it was a unique experience to try the minimalist preparation of live eels in PUTIEN. I like both ways, though I would prefer if the portion is bigger. Cheers!!

Thank you very much for Relish PR and PUTIEN for hosting the media tasting.

***Congratulations to PUTIEN at Kitchener Road on receiving its 4^th consecutive Michelin One-Star Restaurant.***

Food: 7.75/10

Value: 8.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7.75/10

Budget per Person: $26 - $50

PUTIEN

127 Kitchener Road

Singapore 208514

T: +65 6295 6358

W: http://www.putien.com/

F: https://www.facebook.com/PUTIEN.RESTAURANT/

IG: @putien_sg

OH: Daily, 11.30 – 15.00 (LO 14.30), 17.30 – 22.00 (LO 21.30)

Menu and Branch Location available online

Crab & Egg White Chawanmushi

Nude Seafood is a casual dining restaurant serving exceptional seafood ingredients with generosity and hospitality. Located in Marina Bay Financial Centre, NUDE Seafood (‘NS’) only open on weekdays.

NUDE Seafood

We visited NUDE Seafood as part of our foodies’ monthly gathering. Due to our group size, NS asked us to pre-order the food in advanced, to ensure we did not miss out anything from the menu and we have sufficient cooking time. What a thoughtful gesture.

We started with smaller dishes.

Tofu Skin Salad ($5.80). The beancurd skin use is similar to those commonly used in China. It has a slight rubbery texture, filled with the traditional smoky aroma of boiled soymilk. Together with the spinach and cloud ear fungus plus sour plum vinaigrette, it becomes an appetizing and refreshing starter.

Tofu Skin Salad

Crab & Egg White Chawanmushi ($8). This is a luxurious version of chawanmushi and it worth every penny. Using only the egg white, the texture of the steam egg is smooth, silky and infused with the sweetness of the crab meat.

Crab & Egg White Chawanmushi

Broccoli ($5.80). Simple stir-fried broccoli. It is crunchy and topped with almond for additional crunchiness.

Broccoli

Black Pepper King Prawn ($6.90), min order is 2 pcs and served with fried mantou. The prawns are crispy and aromatic. The sauce is thick, with strong assam flavour and black pepper. The crispy yet fluffy fried mantou nicely complement this dish and we use it to polish up the sauce.

Black Pepper King Prawn

Gochujang Cauliflower ($6.80). Combining the crispy texture Cauliflower coated with signature Korean red pepper paste. The pickled daikon helps to balance the overwhelming flavour; however, I find the crispy almond is unnecessary.

Gochujang Cauliflower

Moving to the bigger portion dishes.

Hickory-Smoked Salmon ($12.80) in Bamboo Leaf. The salmon has a moist with a nice smoky aroma to it. It is nice to eat on its own or with a bowl of rice.

Hickory-Smoked Salmon

‘Squirrel’ Grouper ($18.80). Crispy deep-fried grouper fillet, highly stacked with sweet and sour sauce as the base. The oatmilk espuma on top gave it a wow factor. I like the juicy lychee, bursting with sweetness that enhances the sauce in this dish.

‘Squirrel’ Grouper

Steamed Pomfret ($13.80). One side of pomfret fillet, steam on a lotus leaf and topped with ‘Mei Cai’ vegetables. You can taste the natural flavours and the firm texture of the pomfret, topped with crunchy and salty mei cai with a mild spicy flavour in it.

Steamed Pomfret

Oatmilk Spinach Tofu ($12.80). Smooth and velvety spinach tofu topped with crispy kale. The sliced mushrooms and tofu are basked in the gravy. It tasted like Chinese olive leaves.

Oatmilk Spinach Tofu

Miso-Grilled Halibut ($20.80). A very simple presentation of the dish. The charred miso flavour works well with the fatty halibut fillet. It is served with robust mushroom broth to bind the shiitake and spinach together. I can finish a bowl of rice with just this dish.

Miso-Grilled Halibut

For carbo, we ordered Salted Fish Blue Pea Flower Rice, Jinhua Ham ($4.80) & Blue Pea Mushroom Rice ($4.80). Using Nigata sushi rice, the rice is texture on these both carbo dishes are plump and juicy. The taste of Jinhua ham is very subtle and overpowered by the sweetness of the corn.

Salted Fish Blue Pea Flower Rice, Jinhua Ham

Meanwhile, the mushroom rice is outstanding. It is tasty and the umami flavour from the mushroom really shines. The content of the chopped mushrooms in the rice are very generous and the dish can be eaten on its own without the need to be complemented by other dishes.

Blue Pea Mushroom Rice

For desserts, housemade Tiramisu is a must-try here. Each layer in the tiramisu is very solid, filled with thick cream, solid coffee flavour and rum. This might not be a permanent item on the menu, so keep a lookout for it.

Titamisu

The restaurant setting is casual and modern, with Jazz music playing in the background serenading the diners. The open kitchen concept is an attraction on its own. Service is attentive and friendly. A good place to dine for casual or even business dining.

Part of Dining Area

Overall, it was like a gastronomic journey of in the sea world. There are many different types of fishes to try cooked in different ways. The seafood is fresh and it is enjoyable to the palate. A must try restaurant around Marina Bay Financial Centre. Cheers!!

Food: 8.5/10

Value: 9/10

Service: 8/10

Ambiance: 8/10

Budget per Person: $11 - $25, $26 - $50; $51 - 80

NUDE Seafood

12 Marina Boulevard

#01-02, Tower 3 Marina Bay Financial Centre

Singapore 018982

T: +65 6443 1167

W: http://www.nudeseafood.com/

F: https://www.facebook.com/nudseafood/

IG: @Nudeseafood

OH:

Mon – Fri: 08.00 – 22.00

Sat & Sun: Closed

Menu Available Online

Dinner Menu

Amuse - Foie Gras Flan

Pixy Restaurant & Bar has launched an Autumn Degustation Menu, showcasing the finest flavours of the seasons. Curated by Chef Tomine Nobuaki (Nobu), who masterfully combines French culinary techniques with Japanese ingredients, this creation will be a treat to your senses. Pixy’s objective is to bring fine dining culinary creation to a family-friendly setting.

Pixy Restaurant & Bar

The Autumn Degustation Menu consist of amuse, appetizer, specialite, main and dessert.

Amuse - Foie Gras Flan

Steamed foie gras mousse in Japanese chawanmushi style. It is basked in braised burdock with chef’s housemade consommé and topped with uni from Japan. It has a smooth velvety texture, with a delicate foie gras aftertaste. The burdock adds a crunchy texture to the dish, while the sweet braising sauce accentuates the flavour of the foie gras.

Amuse - Foie Gras Flan

The uni on top was slightly grilled, giving it a slightly crisp exterior with melts in your mouth interior. The uni topping just added creaminess and the taste of the sea in this dish gives this dish an extra OMPH flavour. Yummy.

Bar & Open Kitchen Area

Appetizer – Wara Smoked Bonito

The fresh bonito is imported from Japan is flash smoked with wara (rice straws). It is then topped with miso sauce (miso, sherry vinegar and chestnut oil) and sliced cucumber and watercress.

Flash Smoked Bonito with Wara

The first thing that comes to mind when you see this dish is how amazing is the plating. The fresh bonito has a delicate smoky flavour with a touch of softness in the flesh. It is covered by the beautiful greens and cone-shaped shaved cucumbers and watercress.

Plating in Progress - Fresh Bonito

The homemade miso sauce is bold and tangy, nicely complemented by the refreshing yoghurt drops. This dish not only visually engaging, it also delivers on taste.

Appetizer – Wara Smoked Bonito

Specialite - Dragon & Buri

Lightly-fried Buri (yellow tail Amber Jack) using tempura technique, with dragon fruit sauce (dragon fruit and cream cheese). Chef Nobu’s signature creation inspired by Singapore’s food culture.

Chef Tomine Nobuaki (Nobu) - Right
with Owner Suzuki-san

The Buri is coated with light and crispy batter. The flesh is firm and has a good bite to it. It is accompanied with the cream cheese flavoured dragon fruit sauce and minced garlic that light up this dish. To balance this dish, Chef Nobu introduced a lightly sautéed emperor vegetables for that little bitterness in this dish. I think the garlic is too overpowering for this dish, it might be better to reduce it to half or go without the garlic.

Specialite - Dragon & Buri

Main - Roasted Irish Duck Rouennaise

Roasted Irish duck breast with Rouennaise sauce (rich classic red wine sauce with pureed duck liver) and Chef’s refreshing orange marmalade.

Main - Roasted Irish Duck Rouennaise

The middle part of the duck is juicy and fatty. The Rouennaise sauce is thick, rich and robust, paired nicely with the duck. To balance the richness of this dish is the cauliflower puree in the middle, and the housemade marmalade has a slightly sweet citrusy flavour to cut through the fats in this dish.

Main - Roasted Irish Duck Rouennaise

I only wish there is something spongy, like a bread to polish up the superbly delicious rouennaise sauce.

Dessert - Magical Banana

Caramelised banana, flourless chocolate brownie, vanilla ice cream and mysterious coffee sauce.

Dessert - Magical Banana

Affogato inspired dessert. The mini banana is lightly caramelised, mixed with light and crunchy flourless chocolate brownie. The vanilla ice cream binds the ingredients together, while the mysterious coffee sauce packs strong coffee flavour. A nice combination of sweet and bitter flavour.

Dessert - Magical Banana

Alternate Dessert - Chocolat

Since LD can't take coffee, Chef Nobu prepared Chef’s Gateau Au Chocolat and fruits. Chef’s flourless chocolate cake is thick, solid, like a dark chocolate bar. The berries cut through the richness from the chocolate cake, while the creaminess from the vanilla ice cream works wonder with the chocolate cake.

Alternate Dessert - Chocolat (non-coffee)

The atmosphere of Pixy is modern and sophisticated. It is best if you get a seat near the kitchen counter, where you can see Chef Nobu at work creating the amazing dishes. During the tasting, Chef Nobu was assisted by the owner Suzuki san.

Part of the Seating Area

Overall, it was a treat looking and tasting the creations of Chef Nobu. The way he prepares our meal is almost effortless, however, from the plating you can see the in-depth preparations that goes into the dishes before the cooking time. For a fine-dining culinary experience with family-friendly pricing, Pixy is a must-try. Cheers!!

Part of the Seating Area

Autumn Degustation Menu

When: 1^st September to 30^th November 2019

Price: $100++ per person

For enquiries and reservations, please call 9171 7682 or email pixy@spottersg.com

Thank you very much Jennifer, Chef Nobu and Suzuki-san for hosting the media tasting.

The Bar

Food: 8.75/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 7.75/10

Budget per Person: $51 - $80; $81 & Above

Pixy Restaurant & Bar

16 Mohamed Sultan Road

#01-01

Singapore 238965

T: +65 9171 7682

W: https://www.pixycuisine.com/

F: https://www.facebook.com/pixySG/

IG: @Pixysingapore

OH:

Mon – Sat: 18.00 – Midnight

LO: 23.00 for Food, 23.30 for Bar

Menu is available online

The Current Menu

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UYKDSG – Thai Issan Cuisine [MEDIA INVITE]

O.BBa Jjajang – Korean Chinese Food in SG

Si Chuan Dou Hua – 100 Sichuan Delights, 1 Gastronomic Feast [MEDIA INVITE]

SBCD – New Korean Puffer Fish Menu [MEDIA INVITE]

Oscar’s – Think Local Eat Local Be Local [MEDIA INVITE]

Garçons – Awesome Lunch Menu

Elixir – Classic Style Boutique Roasters [MEDIA INVITE]

Bar-Roque Grill – European Dining Experience

25 Degrees – Cheesy Mac Attack and Hollywood A-List Burgers [MEDIA INVITE]

Clementi Tze Char – Delicious Hearty Tze Char [MEDIA INVITE]

PUTIEN – Live Eels from Fujian [MEDIA INVITE]

NUDE Seafood – Seafood Gastronomic Expedition

Pixy – Autumn Degustation Menu [MEDIA INVITE]