http://sparklette.net/food/peach-blossoms-restaurant-marina-mandarin/ http://sparklette.net/food/peach-blossoms-restaurant-marina-mandarin/#comments Thu, 05 Jan 2012 03:00:47 +0000 Jasper Aston Lim http://sparklette.net/?p=1270 To usher in the Year of the Dragon in 2012, Peach Blossoms restaurant at Marina Mandarin Singapore has reopened its doors after a S$1 million makeover. With a new chef at helm and a brand new menu, the restaurant is all set to win over fans with its signature Cantonese cuisine featuring modern twists.

Chinese New Year menu

Besides a specially created Chinese New Year menu to welcome the start of a brand new lunar year, the newly renovated Peach Blossoms also boasts an expanded seating capacity and major facelifts for both private and main dining rooms.

Char-grilled Wagyu beef yusheng
S$68++ for 4-6 persons / S$118++ for 10 persons

It’s a chancy move to do without the usual sweet and sour flavours of fresh salmon slices and plum sauce, but Peach Blossoms’ bold combination of charcoal-grilled beef slices with Hong Kong-style sesame dressing in the Wagyu beef yusheng creation fares well.

The Hong Kong-style sesame dressing enhances the dish without being over powering. Its creamy texture blends well with the crunchy refreshing mix of select greens and succulent beef slices, making this an appetising yusheng dish. For diners who do not take beef, you can certainly opt for the standard salmon option, as well as vegetarian or fruity alternatives.

To prevent our hands from getting caught in the mess during the tossing of yusheng, a pair of extra-long chopsticks is provided. I like that everyone also gets an additional pair of serving chopsticks to get food from the dishes. A very thoughtful gesture in terms of Chinese dining etiquette.

Double-boiled chicken broth with gingko nuts and cordycep flower
S$35++

While I enjoy the double-boiled chicken broth, which is light and not overly rich with herbs, the chicken turns out to be a tad tough for my liking. Still, it serves as a nice soup to cleanse your palate and warm your stomach for more festive feasting.

Baked lobster with sliced garlic and white truffle oil
Available in the S$1,488++ Harmonious set menu for 10 persons

In this Year of the Dragon, lobster — a clever play on its Chinese name (‘long’) using homophonic puns — has also been incorporated into the various festive set menu. The baked lobster is both juicy and lavish. Its firm, sweet meat is easily removable from the half-shell for enjoyment. I personally fancy the modern touch of fragrant white truffle oil, which enhances the freshness of the lobster.

Abalone Treasures Pot
S$248++ for 4-6 persons / S$398++ for 10 persons

Originating from Hong Kong, the Abalone Treasures Pot is a treasure trove of ingredients! A symbol of family reunion and auspiciousness, the dish includes 10-head quality whole abalones, fish maw, quails, sea cucumber, dried scallops, marinated soya chicken, roast duck, roast pork, deep-fried live prawns, flower mushrooms, black moss, abalone mushrooms, radish, lotus root, baby corns, pig’s tongue and fried bean curd skin.

Of all the ingredients, I especially enjoy the crunchy crisp skin — not an easy feat considering the amount of gravy — of the roast pork. The pig’s tongue proves interesting and has a surprisingly delightful texture. Each ingredient retrains its own distinctive flavour while covered in gravy.

Steamed marble goby with fragrant and raw minced garlic
Available both a la carte and in set menus (from S$388++ for 4 persons)

The marble goby flesh is sweet and extremely fresh. While there may have been too much garlic for my liking, a bit of the raw garlic helps to cleanse the palate, in preparation for desserts.

Desserts

Water chestnut cake with osmanthus

Red date cake with coconut milk

S$28.80++ for a whole cake

With a cool, floral taste, the water chestnut cake with osmanthus makes a light dessert with an interesting texture, with juicy bits of water chestnuts. The chewy red date cake with coconut milk has a richer flavour, in comparison, with a hint of coconut milk aroma.

Made in whole round cakes, the nian gao are designed to resemble Chinese auspicious coins, making suitable gifts during for house visiting.

Chilled purée of mango, sago and pomelo with lime sorbet
S$14++

The mango purée dessert is presented beautifully with artfully placed leaves and dry ice beneath, creating a special smoky effect. The dessert itself though, while executed well, does not stand out from the usual mango sago desserts available in other Chinese restaurants.

Chilled purée of avocado with chocolate ice cream
S$14++

Presented in the same manner, the avocado purée dessert is a pretty sight. Topped with a sinful scoop of chocolate ice cream, it teams well with a rich, creamy avocado purée, ending the meal on a great note.

The Peach Blossoms Chinese New Year menu, including orders for takeaway, is available from 16 January to 6 February 2012.

Have Your Say!

Note: There is a poll embedded within this post, please visit the site to participate in this post's poll.

Where are you planning to have your Chinese New Year dinner in Singapore? Share with us in the comments!

Peach Blossoms
Marina Mandarin Singapore, Level 5
6 Raffles Boulevard
Singapore 039594
Tel: +65 6845 1118 | Website

Opening hours:
Lunch: 12noon – 2:30pm Weekdays, 11am – 2:30pm Weekends & Public Holidays
Dinner: 6:30pm – 11pm daily

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]]> 3

With most dishes priced above S$30, budget at least S$40-50 a person. And if you pick any of the shark’s fin or abalone dishes, be prepared to reach deeper into your pocket. As part of the American Express SELECTS programme, cardholders get a 10% discount with the minimum spending of S$200. On top of that, if you make payment with your AmEx card before 29 January 2012, you may also qualify for the weekly Volkswagen car giveaway.

And so, on to the food…

Rice

As with all Chinese meals, rice is a staple.

Baked fried rice with seafood served on lotus leaf
S$22++

If you have to pick just one rice dish from the menu, definitely go for the baked fried rice with seafood. Presented on lotus leaf, the rice is chock-full of delicious ingredients like prawns, egg and other assorted seafood. Even when eaten by itself, the rice is robust with flavour and very satisfying.

Poached crispy rice with fresh crab meat in superior broth
S$32++

The poached crispy rice is one that looks really tantalising on paper. In fact, you would find two types of rice in it — crispy rice and regular white rice — soaked in a claypot of broth with crab meat. You get to see the waitress pour the crispy rice into the broth before serving it in individual bowls.

As it turns out, the dish is disappointingly dull and nondescript in comparison to its counterpart.

Seafood

Deep-fried cod fillet coated with salted egg yolk served with organic vegetables
S$32++

From the fish section, the deep-fried cod fillet is a safe bet. The cod is of good quality — tender white flesh sequestered beneath the perfectly browned and crispy salted egg yolk coating. Paired with organic vegetables and tangy fruit cubes, this dish is a delight to savour without the need for any additional dip or sauce.

Sautéed scallops topped with crab meat and roe
S$44++

The sautéed scallops don’t fare as well. Topped with crab meat and roe, the dish is lacklustre and eminently forgettable.

Poultry

Beijing-style crispy duck
S$32++

The Beijing-style crispy duck initially stumps us by arriving in pulled shreds rather than the usual slices with roasted skin a la Peking duck. All is well though, as it is undoubtedly the best dish of the night.

Eating this can be a rather fun activity in its own right. There’s just… something about eating with your fingers that makes the food that much more enjoyable. You wrap in a wafer thin pancake the duck meat, shreds of scallion and cucumber sticks. Don’t forget the superb sweet bean paste — oh I can’t get enough of that; it’s the catalyst that propels this dish out of the realm of the ordinary.

Despite offering the “best of” items from various restaurants, I do notice that some popular items, such as the intriguing coffee pork ribs from Zhou’s Kitchen aren’t on the menu here.

Desserts

The desserts section offers some wondrous possibilities at very reasonable prices. Here are some of our picks.

Chilled durian purée with purple rice purée served with ice cream in young coconut
S$10++

Durian lovers would have the easy choice of the chilled durian purée, paired with purple rice purée and ice cream in a young coconut. You get a sizable amount of durian in this that should be enough to temper any craving.

Chilled mango cream with pomelo, diced mango and sago served with ice cream in young coconut
S$8++

Another dessert that is equally up to the mark is the chilled mango cream with pomelo, diced mango and sago which is similarly served with ice cream in a small coconut.

Chilled taro pumpkin (off the menu)
S$6++

From off the menu, the excellent chilled taro pumpkin is the chef’s special for the day. With ice cream, pumpkin mousse and yam paste in a gorgeous shade, this is one triple-layered treat for both the eye and the palate. The pumpkin mousse in particular beguiles the taste buds with its feathery richness.

Service can be a bit on the tentative side, especially the waitresses who seem particularly befuddled with the available credit card privileges. There are some hits and misses with the meal, but for the most part, the kitchen hits the ground running.

What is your favourite restaurant under the Tung Lok Group? Share with us in the comments!

Tung Lok Signatures VivoCity

VivoCity
1 HarbourFront Walk #01-57
Singapore 098585
Tel: +65 6376 9555
Service:

Tung Lok Signatures The Central (Clarke Quay)

Tung Lok Signatures Changi

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]]> 4 http://sparklette.net/food/heng-heng-curry-cafe/ http://sparklette.net/food/heng-heng-curry-cafe/#comments Wed, 14 Dec 2011 03:00:47 +0000 Melissa Koh http://sparklette.net/?p=1247 Heng Heng Curry Café is a multi-cultural concept café serving popular dishes from Chinese dialect groups. You can savour Hokkien, Cantonese and Teochew cooking methods all under one roof.

The entrance resembles a fast food counter, but the quality of the meticulously prepared homely food speaks a different tone altogether.

The interior exudes a casual vibe; it is a comforting dining venue where families and friends can gather for a sumptuous meal.

Beverages

Fresh lime juice
S$3.80++

Refresh your palate with fresh lime juice, served in a ceramic cup that scores nostalgia points. On a negative note, there is too much ice added to the drink; it probably consists of 50% ice and 50% juice, forming a diluted beverage.

Starters

Fried crispy pumpkin
S3.90++

For starters, a personal favourite would be the crispy pumpkin. Fried to a golden brown exterior, the soft filling is sweet and savoury — a delicious alternative to French fries! Although it may be a little greasy, it sure is irresistible.

Mixed fruits rojak
S$5.90++

For a healthier appetiser, the mixed fruits rojak is refreshing; it includes juicy pineapples and crunchy apples, to name a couple of the ingredients based on what I can recognise underneath the yummy dressing.

Ngoh hiang (five-spice meat roll)
S$9.90++

A Hokkien favourite, the ngoh hiang meat roll is highly recommended. It houses a moist, juicy and tender interior within a thin crispy skin. The perfectly seasoned meat is neither made from paste nor starch; it consists largely of actual meat — absolutely toothsome!

Deep-fried soft soya beancurd
S$6.90++

Another personal favourite would be the deep-fried soft soya beancurd that boasts a melt-in-your-mouth texture. Though a little bland on its own, when dipped into the accompanying sweet chilli sauce, you will find yourselves jostling for the last piece.

Stir-fried steamed carrot cake
S$5.90++

The reasonably priced stir-fried steamed carrot cake is flavourful, tasty and well-seasoned. The carrot cake is denser than your typical rendition, charred beautifully with a lightly crisp exterior. The crunchy bean sprouts counterbalance the density of the dish.

This carrot cake has also been given a unique twist by being topped with pork floss, adding more punch to the already flavourful dish.

Mains

Fragrant pumpkin rice with Nonya prawns
S$14.90++

Another signature dish is the fragrant pumpkin rice with Nonya prawns. Each grain of rice is well-infused with flavour, fully absorbing the essence of the medley of ingredients — peas, dried shrimp and mushrooms to name a few. The resultant rice is moist and fragrant.

If a single portion of the pumpkin rice isn’t enough to satisfy, it can be ordered separately at S$3.

The crunchy Nonya prawns are slightly sweet and spicy, with mango cubes adding more sweetness. Apart from the prawns, you may choose from three other sides to accompany the fragrant rice: pan-fried marinated chicken thigh (S$10.90), braised pork with preserved vegetables (S$10.90) and fried pork ribs (S$12.90).

Heng Heng signature curry fish head (serves 2-3)
S$28.90++

A trip to Heng Heng Curry Café would not be complete without tasting the curry, obviously. The Teochew inspired curry fish head is a crowd pleaser, brimming with ingredients like ladyfingers, tomatoes, pineapple and apple chunks, with a substantial red snapper fish head as the centrepiece.

The curry is aromatic with a tangy fruity taste. It is not too thick and the spice level will be well accepted by the majority. Personally I can’t stop drinking it like soup! The fish is meaty and sufficiently tender, with few bones that can be picked out easily.

Soak up the delicious curry with steamed/fried buns (2 pieces for S$1) or pair it with steamed rice (S$1).

Curry kong bah (pork belly)
S$9.90++

The curry kong bah boasts tender pork belly and flavourful gravy, swimming with potato, eggplant and pineapple. The curry is slightly thicker and heavier than that in the curry fish head, with aromatic flavours from dried shrimp. The infusion of fruits in the curry such as pineapple helps to cut the richness of the coconut milk. This dish is worth a try! If pork in curry seems a bizarre combination, after a few mouthfuls, you will find yourself wanting more.

Desserts

Ice kacang
S$4.80++

End the meal on a sweet note with a cold treat. The desserts here are decent, albeit limited. To offset the spices, try the ice kacang.

Chendol
S$4.80++

Conveniently served in a tall glass, the chendol certainly looks tempting. The coconut milk and gula melaka (palm sugar) are blended harmoniously with the ice, resulting in a consistent flavour throughout the creamy mixture. The coconut richness and the distinctive sweetness from the gula melaka are lacking though. Upon our feedback, an extra dose of gula melaka is added.

Heng Heng Curry Café is still fairly new but the food impresses. Each dish preserves the individual tradition of various dialect groups by reflecting the taste from the olden days. You are bound to reminisce the good old kampong days here.

While the service can be improved upon and plates can be cleared more quickly, it is pleasant to see the welcoming and friendly attitude displayed by the waitstaff. This is one place you will definitely return for the homely and delicious food.

Where can you enjoy the best curry in Singapore? Share with us in the comments!

Heng Heng Curry Café Marina Square

Heng Heng Curry Café Causeway Point

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]]> 2 http://sparklette.net/food/four-seasons-hotel-truffles/ http://sparklette.net/food/four-seasons-hotel-truffles/#comments Mon, 07 Nov 2011 03:00:45 +0000 Jasper Aston Lim http://sparklette.net/?p=1235 Fans of the highly prized truffle fungus, known as the “diamonds of the kitchen”, will be familiar with the truffle frenzy that hits our shores annually. During the truffle harvest season in October and November, various restaurants showcase dishes and menus that feature the exotic ingredient.

This year, Four Seasons Hotel Singapore has rolled out truffle-themed dishes at its two restaurants: One-Ninety and Jiang-Nan Chun. You can treat yourself to black truffles from Perigord in France, and white truffles from Alba in Northern Italy.

One-Ninety truffle ala carte menu

Risotto Carnaroli with Alba truffle
S$68++

A highlight from the One-Ninety menu is the risotto Carnaroli with Alba truffle. Boasting an aromatic and creamy truffle and Toma Piedmontese cheese sauce that pairs superbly with the al dente risotto, this dish is a must-order for its delicate balance of taste.

Charred beef carpaccio with black truffle
S$42++

The charred beef carpaccio with black truffle is an appetiser traditionally comprising thinly sliced or pounded-thin raw meat. The generous serving of arugula unfortunately mars the dish with its overpowering flavour. The dish is just average, with barely any hint of truffle.

White truffle cheesecake
S$38++

If you are not accustomed to having truffles in your dessert, the white truffle cheesecake may just change your mind. Paired with juicy cinnamon-infused pear compote, the moist cheesecake leaves a lingering smoky truffle flavour that dances on your palate. This divine dessert should definitely not be missed!

One-Ninety
Tel: +65 6831 7250
Opening hours:
Mon-Fri: Lunch 12noon – 3pm; Dinner 6pm – 10:30pm

Jiang-Nan Chun truffle set menu

Fresh lobster and asparagus salad with truffle

At the award-winning Cantonese restaurant Jiang-Nan Chun, the highlights from the special truffle menu (S$178++/person) include the modern appetiser of fresh lobster and asparagus salad with truffle. Black truffle slices subtly highlight the sweet freshness of the salmon roe. With contrasting textures from the crunchy thin slices of asparagus and the springy lobster flesh, this is one unique salad indeed.

Truffle-baked cod fillet

While the truffle-baked cod fillet with sweet teriyaki glaze is delightful and well executed, it is the perfectly sautéed truffle-infused egg white that takes centre stage.

Braised 6-head abalone with truffle

Presented atop a simple, yet excellent egg-beancurd, the light and surprisingly flavourful gravy elevates the exquisite braised 6-head abalone with truffle to a whole new level. Certainly one dish to look out for on the truffle menu.

Jiang-Nan Chun
Tel: +65 6831 7220
Opening hours:
Mon – Sat: Lunch 11:30am – 2:30pm; Dinner 6pm – 10:30pm
Sun: Dinner 6pm -10:30pm

Four Seasons Hotel Singapore provides great truffle options to choose from at its two restaurants, each accompanied with great ambiance and impeccable service. Available only till the end of November 2011, be sure to head down before you miss out on these special truffle creations.

Have Your Say!

Are you on the lookout for truffle dishes during the truffle season? Share your findings with us in the comments!

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This weekend, we station ourselves at Tiong Bahru Plaza where six teams are ready and raring to display their culinary prowess to the crowd. Cantonese cuisine is the theme. The teams’ task is to cook the dish within an hour using S$20 worth of ingredients, of which one must be black bean sauce.

While the teams scamper off to the supermarket to purchase the ingredients, Chef Mervyn Phan demonstrates the cooking of claypot rice on stage.

He uses ingredients such as salted fish, shiitake mushrooms, chicken, dried shrimp and Chinese sausage. Pretty soon, the tempting fragrance from the rice starts wafting through the mall. The lucky ones in the audience are treated to sampling portions of the rice.

Download recipe (in PDF)

Wanna give this a go in the kitchen? Download the claypot rice recipe.

Soon, the teams are back with their ingredients and the cooking has officially started! It looks as though all but one team would be using chicken as their central ingredient.

As the competition heats up, the crowd thickens. Those that can’t get a good view on the ground floor enthusiastically head up to the second and third floors for a bird’s-eye view!

As food presentation is one of the judging criteria, Team 1 impresses with a beautiful garnish crafted from prawn shells and carefully cut vegetables.

Team 2′s dish features chicken slices and a heavy use of mushrooms. This looks like one healthful dish that moms will approve of.

Another artful plating is presented by Team 4. Their chicken wings have been arranged in circular rows, crowned with a slice of pineapple and egg, and surrounded by broccoli and tomato. A chilli dip has been thoughtfully provided in a container fashioned from red pepper!

As the only male team in the competition, can Team 5 impress the judges?

Unlike the ladies, the all-male team whips up a fish dish, which they call Fish Paradise. We observe that they spend much time making the sauce for the fish, which they explain is a very savoury concoction that teams well with rice. Apparently, the fish used is very popular among Hong Kongers.

Flanked by cucumber and tomato slices, Team 6′s rendition of black bean sauce chicken is sweet and a hit with children. The team first tried this dish in Hong Kong and decided to create their own version.

The two judges — executive head chef of Lao Beijing, Mr. Cai Gang Yang, and manager of Tiong Bahru Plaza Central Management, Ms. Koreen Koh — sample each dish. Each team also makes full use of this time to explain the process behind their dish to the judges.

Finally, we have the winners…

The all-male team wins the preliminary competition and are rewarded with SS$200 worth of shopping vouchers and a place in the grand final! No one really loses, as all the other teams win consolation prizes as well.

Don’t forget to catch the the Cooking up a Storm grand final at Liang Court on June 25, 2011 (2-5pm). At the same time, there are more activities happening this month at the six malls — Hougang Mall, Tampines 1, Tiong Bahru Plaza, Century Square, White Sands and Liang Court.

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To tie in with the mall’s Hong Kong theme, Master Chef Tan Yong Hua teaches the class how to cook a couple of Cantonese dishes: deep-fried diced chicken with berries yoghurt sauce and pan-fried pork ribs with honey black pepper sauce. Sounds yummy? By the end of this article, you can cook these delicious dishes yourself using the recipes that Chef Tan has generously provided.

At Tiong Bahru Plaza, veteran Chef Tan, who has 23 years of culinary experience under his belt, demonstrates the cooking of the two dishes to an audience of 30.

He helmed the kitchens at various hotels and restaurants, including Raffles Hotel, Marina Mandarin and the Tung Lok Group. Word has it that he has even cooked for Hillary Clinton as well as Prince Albert of Monaco! Today, he is a consultant who travels between China and Singapore frequently.

The eager audience watches on as Chef Tan shares various tips for the kitchen. Some even jot down notes on their notepad!

Here’s one tip that he shares: When cooking fatty meats, you can try turning up the heat just as the meat is about to cook. This reduces its fatty content.

If you have any burning question for the chef, he will answer it. By the end of the workshop, not only do the audience get a taste of the freshly cooked dishes, they also receive freebies such as shopping vouchers.

The colourful deep-fried diced chicken is coated in potato flour, and drenched in a sweet and sour sauce made from berries yoghurt, honey and strawberries.

As for the pan-fried pork ribs (which gave me a craving for the succulent coffee pork ribs at Zhou’s Kitchen), it also uses potato flour, with a sauce concocted from oyster sauce, honey, sesame oil and crushed black pepper.

Download recipe (in PDF)

If you would like to try these at home, download the recipe for the two aforementioned dishes.

Throughout this month, this series of MasterClass culinary workshops is happening at the six AsiaMalls: Hougang Mall, Tampines 1, Tiong Bahru Plaza, Century Square, White Sands and Liang Court. The first 30 participants at each mall to spend S$200 (maximum of 2 same-day combined receipts; S$400 for supermarket receipts) can sign up for the workshops and receive S$100 worth of goodies at the end.

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]]> 0 http://sparklette.net/food/concorde-hotel-lunch-buffet/ http://sparklette.net/food/concorde-hotel-lunch-buffet/#comments Mon, 22 Nov 2010 03:00:38 +0000 Veron Ang http://sparklette.net/?p=1024 When you’re in the mood for a little nostalgia — and some good old-fashioned Singapore food — pay a visit to the Spices Cafe at Concorde Hotel. On weekdays the hotel’s flagship restaurant offers the popular Singapore Flavours lunch buffet, comprising of local delights from the Peranakans and other Chinese dialect groups — Cantonese, Teochew, Hakka, Hainanese and Hokkien.

Singapore Flavours buffet
Adult: S$26++
Child (3-12 years old): S$13++
Senior Citizens (above 55 years old): S$21.50++
Weekdays 12noon – 2:30pm
Rating:

83-year-old local Peranakan veteran Chef Baba Jolly Wee helms the kitchen, putting together Peranakan staples like ayam buah keluak (chicken stewed with black nuts) and assam (tamarind) prawn. Other familiar favourites include satay (skewered meat) and fruit rojak (a local salad).

Start your meal with seafood like the baby octopus, sambal crab legs and assam prawn.

For a full-on seafood buffet, check out the hotel’s Harvest of the Sea dinner buffet, complete with lobsters, crabs and sashimi!

Tuck into popular hawker food such as fried oyster omelette, garnished with spring onions and coriander.

The fruit rojak is a highlight. With the dazzling myriad of ingredients, a mixing guide sure comes in handy for the less culinary inclined! Here’s the recipe for making a fruit rojak (serves 2):

Sauce
- 1 spoon of black shrimp paste
- 1 spoon of tamarind juice
- 1 spoon of crushed peanut
- ¼ spoon of chopped pink ginger flower
- ¼ spoon of sugar
- Optional: Chili paste

Fruits
- 4 pieces of fruits each

Mix the sauce in the rojak bowl, add the fruits and stir well. Place the rojak on a plate and sprinkle with peanut.

One of the staff, dressed in the Nonya sarong kebaya takes care of this for us.

The end product tastes delightful, especially with the ginger flower’s characteristic peppery sweetness.

Like the rojak, the mee rebus is right on the money. For those of you who may be unfamiliar with this dish, it is an ubiquitous Malay dish of yellow noodles cooked in a thick spicy potato-based gravy. (Tip: Read more about the mee rebus in a separate review.)

At the satay station, help yourself to chicken and pork skewers along with the usual sliced cucumber and onion and the obligatory peanut gravy. I am most delighted by the find of mashed pineapple sauce that adds a nice zesty flavour to the gravy. This isn’t readily available at many satay stalls, even the Chinese ones. Have you come across any? To date I have only seen it at Old Punggol Satay where, sadly, the standard of the food has declined.

Soup is a good bet here. The Chinese rice wine chicken soup is flavourful and light.

Another alternative is the meatball soup.

There are a host of classic Peranakan offerings from which to choose, such as the achar (spicy pickled vegetables), sambal okra (lady’s fingers) and kueh pie tee (ingredients stuffed in a mold shaped like a top hat).

The ayam buah keluak, an icon of the Nonya kitchen, is probably not for the faint-hearted. The distinctive dark colour of the gravy comes from the strong-tasting black keluak nuts. These nuts, or seeds rather, are about 5 centimetres in diametre and originate from a fruit as big as a coconut. They are dried in the sun for about 2 or 3 days before being sold for cooking. In their raw form, they contain the poisonous cyanide acid, and are fit for consumption only after being boiled or soaked in water.

Taste-wise, the dark gravy has a slight bitterness. It is an acquired taste that I have yet to appreciate. This is one of those dishes that you really have to try for yourself.

End the meal on a sweet note with Peranakan desserts like bubur terigu (white wheat sweet porridge) and kueh dada (pancakes with sweet coconut).

My favourites are the bite-sized kuih cara (cupcakes) in green and apong bak kuah in white and tinged with blue. The latter are little pancakes that you can dip in banana and durian sauces. Both dips are excellent. Truly a dessert-lover’s dream come true!

On the last Wednesday of every month, singer Rosalind Leong would serenade the lunch crowd with Peranakan songs. She is accompanied by the visually impaired keyboardist Cheok Cheng An.

Like the hotel’s seafood dinner buffet, the Singapore Flavours lunch buffet is solid and satisfying, and the service crisp and professional. If you are in search of a large variety of quality local and Peranakan fares at a reasonable price, you will find this buffet difficult to beat.

(Tip: For more on the colourful world of Peranakan culture, check out my trip to the Peranakan Museum in Singapore.)

Are you a fan of Peranakan and Singapore cuisines? Where do you usually go for a lunch buffet in Singapore? Share with us in the comments!

Spices Cafe
Concorde Hotel
100 Orchard Road
Singapore 238840
Tel: +65 6739 8370 | Website
Service:

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With all the buzz surrounding Resorts World at Sentosa, some of you may be looking to spend some time over here. Perhaps you are also curious about the dining options. What restaurants are there? Are they affordable?

After watching movies like Ocean’s Eleven, casinos give me the impression of being brimming with tycoons and rich people that have the ability to blow cash freely at the tables. So, the restaurants at a casino resort must be really posh and unaffordable for the general population, right?

Wrong. The Dining Room at Crockfords Tower Hotel, one of the six at the Sentosa Integrated Resorts, offers an array of Cantonese dishes that are surprisingly inexpensive (see menu below). You would also find a rare dessert delicacy here that I would urge everybody to try at least once, because it is pretty darn good!

Let’s start with the dim sum. A selection of dim sum is available, including the crowd favourites like xiao long bao, har kow and siew mai.

Steamed scallop dumpling
S$4.80++
Rating:

But our favourite is the scallop dumpling. This comes in threes, each one topped with a slice of sweet scallop. What they don’t tell you is that it also contains a plump, juicy prawn! Seafood lovers rejoice!

Steamed xiao long bao
S$4.80++
Rating:

The xiao long bao is your standard soupy dumpling with a thick and chewy skin, served with a vinegar and ginger dip. It is quite tasty, albeit a tad salty for people that are looking for something milder. As far as the xiao long bao is concerned, the ones at Crystal Jade are still unbeatable. Everyone agree?

Cantonese seafood rice in chicken broth
S$9.80++
Rating:

The seafood rice in chicken broth is something new for me. I always had the impression that porridge is “sick man’s food” because that’s what our parents like to feed us when we are ill. That is, until I tasted my first bowl of congee that actually made me feel wonderful.

Well, this one is even better than that. It is basically a cross between porridge, rice and soup. Okay, so it is really just rice in soup, but it tastes much better than it sounds and looks. You get fresh seafood and various kinds of vegetables in the chicken broth. The combination is chock-full with flavour and the perfect comfort food. Forget porridge; this nutritious combo is what I’d like to have when I’m sick. Decent price, too.

Star grouper slices braised with fresh tomatoes and eggs
S$19.80++
Rating:

What we find less decently priced is the grouper. Now, I am certainly no fish expert, but I got a fishy feeling about this. Is grouper an expensive fish? For that price, three rather small slices is quite a skimpy portion. We do enjoy it nonetheless, thanks to the tomatoes and the unusual but much-welcome ingredient of beaten eggs that lends an additional richness.

Baked egg tart with bird’s nest
S$10.80++ for 3
Rating:

The best part of this meal is hands-down the aforementioned bird’s nest egg tart. We really have the chef to thank for this. He had already run out of the tarts, but he made a few more specially for us.

To be honest, we were sceptical when we first saw this item on the menu, thinking that the bird’s nest was simply a gimmick. To our surprise, each egg tart comes topped with a sizable heap of bird’s nest. Oodles of squeal-inducing, rock sugary sweet bird’s nest on a warm delicious egg tart! We are delighted! Right there and then, we have tasted the best egg tarts we’ve ever had in our lives!

If you are looking to impress that hard-to-please mother-in-law or pamper your partner, this, I can imagine, is quite perfect.

While the official website indicates otherwise, a check with the staff reveals that the restaurant is open 24 hours daily. This is to cater to hotel guests and patrons of the 24-hour casino. No one goes hungry!

The Dining Room
Resorts World Sentosa
Crockfords Tower, Level 2
Service:
Tel: +65 6577 889 | Website
Menu: Starters | Main courses | Desserts

24 hours daily

Open only to Crockfords Tower Hotel guests

Resorts World at Sentosa

Check out what you can expect at the rest of Resorts World at Sentosa. Want more desserts? Head over to Boulangerie at Festive Hotel.

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Credit

Customers that come in instantly find themselves surrounded by the endearing ambience of the 1960s. Various aspects of the decor, from tiffin containers and vinyl records, to wooden furniture and vintage posters on the walls, help bring back the charm of the yesteryear.

Credit

Generally, a claypot restaurant is not the kind of place where you should expect a quick bite! The slow cooking nature of the dishes means a waiting time of at least 15 to 30 minutes.

When ready, the steaming hot food arrives in the traditional earthen pot which we notice is surprisingly clean! We double-check the sides and the base. All clean! Certainly not the charred and dirty way we like it. Usually such pots become burnt and black overtime from cooking over a charcoal stove. Without that, the dish somewhat loses that slice of authenticity.

Claypot rice with chicken & mushroom
S$10.80++
Rating:

Every small pot feeds two, whereas bigger groups can opt for the large pot for four. Ours comes brimming with meaty mushrooms and boneless chicken flesh. Succulent and well marinated, just the way we like it.

The seasoning of the rice, however, is rather bland and the aroma is weaker than expected. It is also missing that layer of burnt rice crust at the bottom which, for some, is the best part of a dish like this.

Fortunately, the “secret recipe” sauce comes in and saves the day!

Bottles of a specially-concocted light soy sauce are provided so diners can throw as much of it onto the rice as they wish. Our verdict: The more, the yummier! It is sweet and extremely fragrant. If you’ve ever had a sizzling hot plate at Pepper Lunch and loved their honey brown sauce Amakuchi, you would know exactly what I mean. This soy sauce has that exact same effect. With it, the otherwise ordinary rice explodes with flavour.

You can pick from 7 types of accompaniments with your rice, including frog and pork ribs.

Photo by JP Concept

The restaurant occupies the former premises of the now-defunct Mingles La’ Brassarie at Playground @ Big Splash.

Personally, I prefer the Singapore-style claypot rice. The smokey taste, the burnt aroma, and the dark sauce all add to the appeal.

Had any great claypot dishes lately? Share in the comments!

Claypot Fun
Playground @ Big Splash
902 East Coast Parkway Blk B #01-11
Singapore 449874
Tel: +65 6440 7975
Service:

Opening hours: 11am – 11pm daily

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As you enter the restaurant, what first strike you are the blown-up photographs of movie stars and singers from the yesteryear that cover the walls. At the same time, you hear music from the golden era playing in the background. One tune that I immediately recognise is 泥娃娃 (clay doll), a song from my grandparents’ time!

As you can see, this place goes way back. Today, it is popular for its dim sum and wide array of Cantonese and Shanghainese cuisine. I have the opportunity to partake in a private tasting session comprising a good mix of traditional and creative dishes.

Cathay twin combination 国泰双拼 (玉露日式炬鲈鱼拼千丝芝士球)
$14.80++
Rating:

I kick off my meal with an appetiser: the twin combination of scallop and sea perch. The first thing that I notice is the beautiful Western-style presentation of the food. While a stylish plating is welcomed, the mark of a good restaurant still lies in the cooking.

On that note, this dish does not disappoint.

The curious-looking “shaggy-haired” ball is actually scallop, which just happens to be one of my favourite seafood. Deep-fried and stuffed with cheese, the scallop is lightly sweet with a soft texture. The cheese tastes heavenly and adds a touch of uniqueness.

The second part of this dish is the baked sea perch fillet, coupled with the delightful fish roe and egg white. The fish is nice and firm, its smooth flesh going well with the special sweet-tasting sauce.

Shark’s bone cartilage with bamboo pith in spaghetti squash melon 千丝白玉炖鲨鱼骨汤
$16++
Rating:

An unusual creation is the shark bone cartilage soup. The milky soup comprising bamboo pith is the product of an 8-hour-long labour of love. Its pleasant mild flavour, antioxidant and anti-inflammatory health benefits, plus the collagen protein content, would help it find many fans.

Indeed, after drinking the soup, I feel healthier! It may have been the placebo effect though.

Notice that the soup comes in a hollowed out spaghetti squash. This fruit earned its name from the way its flesh falls out in strands resembling spaghetti. The Chinese liken it to shark’s fin, and Chinese restaurants frequently market it as shark’s fin melon.

The soup and the melon are very filling, so this dish can even be a meal on its own!

Pan-fried pork chop 中式猪仔柳
$7++
Rating:

For people that can’t do without meat in their diet, I recommend the pan-fried pork chop. Judging from the burst after burst of flavour with each bite, it’s obvious that the cut of meat has been well marinated. The pairing with diced fruit is a surprise. They lend a bit of crunch and a hint of tartness that brings out the sweet and salty flavours in the meat perfectly.

This medley of meat and fruit sure is interesting, but more importantly, it actually works. It would have been perfect if the meat is a tad more tender and less chewy. Nonetheless, this is one of my favourite dishes for the day.

Braised stuffed fresh scallop with prawn paste in crab meat sauce 银湖百花酿带子
$8.80++
Rating:

Seafood fans would absolutely love this dish, a composition of fresh scallop, prawn paste and crab meat. In other words, you get all the good stuff on one plate! Additionally, the whole thing is smothered in crab meat sauce! Simply sublime.

The part I love most are the oodles of crab meat. They come with all the seafood sweetness, and none of the shell cracking! The only thing I can find fault with is the prawn paste, which reminds me too much of those pseudo prawn/lobster balls you find at steamboat restaurants.

Crispy noodle with king prawn 香煎大虾脆筒面
$12.80++
Rating:

Another must for seafood lovers is the crispy noodle with king prawn. The king prawn even sits on a “throne”, none other than noodles that have been painstakingly shaped into a small bowl.

You may think that the star of a dish like this is the prawn itself, which is big, firm and delicious, or even the noodles that are imported from Japan. But for me, the star is really the gravy. Made from chicken stock and the head of the king prawn, the result is a heady (no pun intended) sweet-tasting and full-flavoured gravy.

Cream of almond mousse with snow lotus 椰皇杏汁炖天山雪莲
$12++
Rating:

Dessert is warm almond mousse filled with goodies like gingko nuts. It is done perfectly — thick and yummy, and not too sweet. Plus, because it is served in a young coconut shell, you can scrape out and enjoy the gelatinous strips of coconut flesh. Now, tell me if that’s not a wholesome dessert!

After showing my Mom the photos that I took of the food and the restaurant, she had a sad look in her eyes because she couldn’t join me for the meal. Yes, this is one of those places that are perfect for family gatherings. You can safely bring your parents here and know that they would enjoy the food.

The Cathay Restaurant 国泰
The Cathay
2 Handy Road #02-01
Singapore 229233
Tel: +65 6732 6623
Service:
www.thecathayrestaurant.com.sg

Bus services: 64, 65, 139, 578, 579, 581, 587, 590, 598, NR6, NR7
Nearest MRT: Dhoby Ghaut

Opening hours:
11:30am – 3pm, 6 – 10:30pm (Mon – Sat)
10am – 3pm, 6 – 10:30pm (Sun)

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