The spacious 250-seater restaurant at 112 Katong exudes an oriental vibe with decorations and partitions that will bring to mind the era of ancient China.

Catch the chefs in action through the open kitchen, where the tempting roast meats on display will trigger cravings.

Dim Sum

Dim sum fans can have your fill here everyday till 5pm.

Steamed scallop with scrambled egg white dumpling
S$4.50++

The steamed scallop with scrambled egg white dumpling is a must-try! It is light on the palate yet flavourful at the same time. With a chock-full of ingredients underneath the thin dumpling skin, this dim sum will leave you wanting more.

Steamed cheong fun stuffed with preserved turnip
S$4.20++

Xin Wang Hong Kong Café has introduced a new menu for a limited period. If you visit any of the Xin Wang restaurants from now until the end of March, you would notice the fun new dishes.

The eye-catching menu boasts colourful visuals and cute illustrations that will whet your appetite before you even start your meal!

All dishes have been given creative Chinese names. For example, the chicken cutlet rice is named 鸡 ‘怕’ 饭 (literally meaning the chicken is afraid of the rice), a play on the original Chinese name 鸡扒饭. These puns will amuse those who are proficient in the Mandarin language.

Beverage

Orange float
S$4.90++

To complement the fun theme, the new orange float is composed of a fizzy orange soda with a playful scattering of sweet mandarin orange slices. A scoop of vanilla ice cream provides the final touch. The fresh and juicy orange slices add a zesty punch that cuts the richness of the ice cream.

Soups

Xin Wang Hong Kong Café now offers 2 soups.

Lotus peanut soup
S$6.90++

The homely lotus peanut soup comprises sliced lotus, peanuts, chicken feet, wolfberry and tender pieces of chicken meat. It is slightly murky with a full-on flavour.

Watercress soup
S$6.90++

The watercress soup is clear yet flavourful, and similarly comes with chicken feet, wolfberry and a generous portion of chicken meat. This healthy soup is light on the palate with a distinctive homely flavour.

Mains

As for the mains, one of which that impresses is the chicken cutlet butter rice.

Chicken cutlet butter rice
S$8.90++

The butter rice is fragrant, soft and moist without being mushy. Though deep fried, the crusty chicken cutlet isn’t overly greasy. You may be surprised that it can be so tender on the inside, while remaining crispy till the very last bite. The scrumptious chicken hardly needs a condiment, but if you need one, it comes with a sweet sauce.

Another new rice dish is the fermented pork with rice (S$8.90) that is dressed with curry gravy. The curry is thick and rich without being too cloying. I even tried pairing the gravy with the chicken cutlet rice and the result was amazing!

Spicy chicken hot pot rice
S$7.90++

If you’re looking for a kick, the spicy chicken hot pot rice will stimulate your taste buds. Served in a claypot, the chicken is evenly cooked and well-coated with a deliciously piquant sauce, commingled with a host of aromatics. Tender squares of deep-fried tofu can be found amidst the chicken chunks, nestled on a bed of rice.

Spicy beef beehoon soup
S$8.90++

The spicy beef beehoon soup includes a generous portion of beef slices and a pair of handmade beef balls. The dark clear broth is robust in flavour. Kissed gently with spices, it is just enough to invigorate the palate without being nose-searing hot.

The sizeable beef balls are so tender and toothsome, I wish we could order them as a separate dish; just the two sure aren’t enough to satisfy a craving! If the dish was available with the option of noodles instead of just rice vermicelli, it would probably appeal to a wider audience.

Seafood tofu with chilli crab sauce
S$11.90++

Notable ingredients in the seafood tofu with chilli crab sauce are the fish fillet, succulent prawns, squid and crabsticks. The large pieces of tofu have a texture similar to tau pok (fried tofu) — dry and chewy, rather than a smooth, melt-in-the-mouth texture. Due to its size, it does not inherit much flavour from the delicious sauce.

The chilli crab sauce, on the other hand, will get you hooked! An egg that is added into the sauce acts as a thickener while providing a smooth, velvety texture that syncs with the luscious sauce.

Friends Platter
S$23.80++

The Friends Platter is good for 2 to 3 to share. The crispy spring rolls with prawn filling are simply mouth-watering. The lightly battered fishballs with a roe filling within is a must-try!

Other components on the platter include jellyfish, abalone slices coated with a sweet dressing and clams topped with fish roe.

Dessert

Mango sago ‘n’ pomelo cream
S$6.20++

For desserts, the mango sago ‘n’ pomelo cream is a nice alternative to the usual carbohydrate-loaded dessert. Diced fresh mango is scattered atop a scoop of vanilla ice cream, sitting on a mango purée base. This portion is good for two to share.

While digging into the dessert, you will find soft and chewy sago balls that are larger than normal, and highly addictive!

If you get a craving late at night, Xin Wang Hong Kong Café is an ideal spot as most outlets open till late. With 16 outlets island-wide, you won’t have to travel far to grab a bite. Do head down and try the fun new menu while it lasts!

This Chinese New Year, the culinary team at Goodwood Park Hotel has put together a whole range of festive delights. For reunion meals, dine-in ala carte and set menus are available at the two Min Jiang restaurants located at the hotel and Rochester Park.

Meticulously crafted cakes and goodies are available at the Deli. If you are looking for a western experience, the festive afternoon tea at L’Espresso is one buffet you must not miss.

Min Jiang

Hamachi yusheng (available for dine-in only)
S$118++ (large)

The signature hamachi (yellowtail) yusheng (raw fish salad) possesses traditional flavours with a touch of unconventional ingredients. To name some, they include flying fish roe, wasabi ebiko (prawn roe), seaweed and French chives, amidst mesclun greens, shredded red and white carrots, Buddha’s hand citron, jellyfish, onions and pomelo.

The pine nuts and sesame seeds provide delightful coarse textures while the house-made taro and sweet potato crisps add an enjoyable crunch.

For additional flavour, drizzle on the chef’s secret sweet sauce with a squeeze of lime. Now you’re all set to toss to a prosperous new year!

Golden Fortune chicken (available for dine-in and takeaway)
S$198 for 6 persons

The visually appealing Golden Fortune chicken makes a memorable show-stopper of a dish. It symbolises an abundance of wealth, and is accompanied by 8 gold-wrapped hard-boiled eggs. Get into some hammering action and watch the chicken-shaped salt crust slowly crack to reveal the lotus leaves-wrapped filling.

The delectable ingredients include chicken, whole Australian abalone, dried scallops, black moss, flower mushrooms and dang gui. These are oven-baked for 4 hours, sealing in the rich flavours. The result is chicken meat that is flavoursome and moist throughout; even the leanest parts are melt-in-your-mouth tender!

Stewed pork belly roll with Sichuan pickle sauce (available for dine-in and takeaway)
S$218 for 6 persons

With a minimum of 6 hours’ cooking required, the stewed pork belly roll is clearly a labour of love. An ample slice of pork belly is hand-rolled and braised with garlic and chilli for 5 hours. The ensuing rich stock and pork belly roll are then removed and stewed with Sichuan pickled vegetables and chillies for an additional hour, forming a remarkably robust and intensely flavourful pickle sauce base.

Notable co-stars in this pot of deliciousness are premium Australian abalones, dried oysters, black moss and Tientsin cabbage.

If you prefer to dine in the comfort of your own home, a 6-course Festive Treasures takeaway set menu that includes ikan parang yusheng, Prosperity Sea Treasures in Wooden Pot (poon choy) and dessert is available for take-out at both Min Jiang restaurants. (S$468 for 6 persons)

English Afternoon Tea Buffet

For rebels seeking an alternative to the traditional Chinese fares, try the English afternoon tea buffet at L’Espresso.

The usual Chinese New Year treats are done up with surprising western twists. We’re talking yusheng with smoked salmon, quail eggs coated with pork floss, nian gao beignet and bak kwa finger sandwiches.

Nian gao beignet
S$8.90++

The nian gao beignet in particular will leave you wanting more; these bite-sized pieces of the sticky cake are wrapped in savoury crispy spring roll skin and deep fried whilst maintaining a soft, sweet interior.

Chinese New Year Goodies at The Deli

Traditional New Year cookies and chips are available at The Deli, with all-time favourite snacks such as cashew nut cookies, almond cookies, chiku chips and yam chips. (S$18.80 to S$20.80 for a jar)

Yusheng

To celebrate the start of a lunar new year and the Year of the Dragon, Chinese families get together and feast. Many restaurants have pulled out all the stops to lure diners with attractive festive menus. Just for yusheng (raw fish salad) alone, the list of ingredients has grown longer and the prices have gone higher.

Hilton Fortune Treasure Yusheng
S$688++

Usher in the return of spring with the auspicious Hilton Fortune Treasure Yusheng. At the centrepiece is the eye-catching Chinese character for “win” (赢), created with a colourful arrangement of shredded cucumber, radish and carrot.

Crunchy golden pillow crackers frame the border, followed by a lavish spread of ingredients.

The premium ingredients include top-grade bird’s nest, ocean scallops, abalone, fresh lobster, tuna and salmon topped with luxurious gold leaves, black truffle and the highest grade of Korean ginseng.

However unconventional it is, the novel incorporation of black truffle deserves thumbs up, while the addition of bird’s nest will get the ladies digging for treasure after the lo hei.

Tender pieces of scallops and fresh lobster will be very much sought after too amongst the yummy mess.

What an incredible way to toss to a prosperous new year! And with a price tag of S$688, you would want to toss this yusheng carefully.

Reunion lunch and dinner

Reunion menus are available from 16 January to 6 February 2012, with two lunch and two dinner menus ranging from $498++ to $818++ for a table of 10 persons. These 7 to 8-course menus — Fortune Lunch, Prosperity Lunch, Auspicious Dinner and Harmony Dinner — will typically consist of:

• Yusheng
• Shark’s fin soup
• Prawns or lobster
• Fish
• Chicken (for the 8-course meal)
• Braising stew
• Fried rice or noodles
• Dessert

Braised shark’s fin soup with scallop, crab meat and bamboo pith

Each bowl of braised shark’s fin soup is generously piled with eminent pieces of shark’s fin, scallop, crab meat and bamboo pith.

Fried prawns coated with creamy sweet corn

The large fried prawns are presented with their shells still intact, coated with a creamy sweet corn sauce.

Although the flesh does not fall off the shell easily, the shells are fried to a nice consumable crisp that you cannot resist gnawing on.

This dish is available on the 8-course Auspicious Dinner Menu (S$688++ for a table of 10).

Oven baked halibut in honey barbecue sauce

The oven baked halibut in honey barbecue sauce is available on the Fortune Lunch Menu and Harmony Dinner Menu. Despite being slightly charred and tough on the outside, it is more than meets the eye.

Doused in a delicious sauce, the fish is skilfully cooked to a crisp exterior while retaining its inner moisture and tenderness.

Braised sliced abalone with dried oyster, black moss and garden greens

With sliced abalone swimming in a flavoursome broth, complete with dried oyster, black moss and garden greens, you have no reason not to go for seconds. The sizeable plump oysters are simmered to a perfect tender texture.

Fried rice with Chinese sausage, fish roe and diced mushrooms in lotus leaf

Nestled in a lotus leaf, the fragrant fried rice is well infused with a gamut of flavours, with Chinese sausage, diced mushroom and fish roe interspersed throughout the rice.

This dish is available in both lunch menus.

Golden pumpkin mousse cake
S$88 for 1kg

Shaped like the fruit itself, the innovative golden pumpkin mousse cake will be the talk of any gathering with its captivating design. Hidden within the dessert are layers of raspberry jelly and healthy pumpkin mousse sitting on a brownie base. You will find crunchy bits of praline in each mouthful of fragrant pumpkin mousse.

Prosperity pineapple tart
S$58 for 1kg

The Prosperity pineapple tart from Checkers Deli is a modern twist of the conventional Chinese New Year treat. It comes in a form of a traditional tart base filled with generous spread of house-made pineapple filling and lime jelly, topped with crisply baked meringue. It is finally capped with a disc of white chocolate that is shaped to resemble a gold coin, adorned with a white chocolate fortune carp and sugary mandarin oranges.

This sweet and sour combination will make a great gift to spread the fortune. A mini version is available as well. Just adorable!

Available from 9 January to 6 February at the Checkers Deli, lobby level of the Hilton Singapore.

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.

For Christmas 2011, you can enjoy an oriental Christmas feast at Jia Wei Chinese Restaurant. This hidden gem of a place is located at Grand Mercure Roxy Hotel.

Indulge in The Grace of Christmas Menu, a luxurious 6-course meal replete with turkey, shark’s fin, prawn, fish, crab and scallop. (S$98++ per person, minimum 2 to order)

Beancurd with French beans

Tasty snacks such as beancurd with French beans or walnuts with honey are served once you are seated. The tasty beancurd with French beans will remind you of home, in consonant with the restaurant name “Jia Wei”, which means “taste of home” in mandarin.

Sliced turkey salad with vegetable

The quintessential turkey cannot be missed during Christmas. The Christmas menu begins with the appetising sliced turkey salad with vegetable, comprising lean slices of turkey glistening with cherry sauce. The slightly sweet and tangy cherry sauce exudes sesame oil fragrance, with a slight hint of spice from chilli oil — a noteworthy outcome of East meets West. This Chinese rendition of a turkey dish is inspired by the conventional pairing of cranberry sauce with turkey.

Braised shark’s fin with deep fried dumpling

The majestically presented braised shark’s fin with deep fried dumpling is the headlining dish of the day. The ample pieces of shark’s fin interspersed in flavourful chicken stock broth will elicit much oohs and aahs. This dish is appealing both visually and in taste. For those without a liking for shark’s fin, the alternative choice of fish maw soup is available.

If you’re wondering about the deep-fried dumpling with plump prawns encased within sitting in the middle of the shark’s fin soup, the creative chef explains that the crispy crunch of the dumpling skin symbolises the joyful sounds of Christmas bells. Now, who would have thought of that?

Baked sea perch with caviar

Baked to a crisp exterior with tender flesh within, the baked sea perch with caviar is another beautifully executed dish, the sweet-savoury sauce complementing the light smoky notes of the fish.

Deep fried prawn with salted egg yolk and creamy lemon sauce

The deep fried prawn is coated with a delicious layer of salted egg yolk and creamy lemon sauce. With the shell still intact, it’s a pity that the prawn flesh doesn’t inherit all the delicious flavours from the sauce. The prawn is also slightly overdone, so much so that tugging the flesh off the shell becomes a chore.

La mian with crab claw and fresh scallop

The la mian with crab claw and fresh scallop encompasses springy strands of handmade noodles, encircled by an enlivening tasty broth made of fresh pumpkin and chicken stock. The tender scallop with a charred crisp exterior is a delight to savour.

Steamed whole coconut with egg white and hashima

End your meal with the nutritious dessert of steamed whole coconut with egg white and hashima. Hashima provides health benefits such as improving immunity and enhancing memory.

The gelatinous consistency pairs nicely with the smooth beancurd-like base, a combination of cream and egg white. It is contained in a fresh coconut that is specially imported from Thailand for its petite size and sweet flesh.

With its inventive festive dishes, Jia Wei Chinese Restaurant is a place you would want to consider dining at this Christmas season.

The Jia Wei Chinese Restaurant Christmas menu is available until December 31, 2011.

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++

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!

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.

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.

Love dim sum? You need not be restricted to having dim sum only in the day. At Stacked, you can have dim sum all day till 1am!

Located along The Quayside at Robertson Quay, Stacked is a dim sum bar that offers a good variety ranging from the traditional classics to inventive creations. Following the stacked theme, the dim sum is served in a novel way — stacked in uniquely designed bamboo steamer baskets.

With its close proximity to many tourist spots, you can expect to see many expatriates and tourists amongst the diners. This is an ideal spot for pre-party goers as well, with popular clubs within walking distance. For the football fanatics, there are two TV screens broadcasting live games.

The interior is prepossessing; the blending of rustic elements with a modern twist creates an urban-industrial feel, with subdued lighting to complete the look. This hidden gem of a restaurant is set in a laid-back atmosphere — a good spot for after-work relaxation.

Although there is no air-conditioning, the indoor area is well-ventilated by a huge fan. You can also opt for outdoor seating by the riverside to enjoy the cooling breeze.

Drinks

And on weekends, a wider selection of seafood is available along with your buffet, including white clams, mud crabs, fresh prawns, bamboo clams and more.

With the exception of the salad counter and the chilled seafood platter, much of the buffet slants towards Asian cuisines. Indeed, as one of the longer standing buffet restaurants in Singapore, Plaza Brasserie has built its reputation as a place to go for Asian buffet alongside a spread of local cuisine.

I like the little Asian touch at the bread and cheese section with the fish and prawn crackers.

Fried pomfret with sweet and sour sauce

Perfectly executed, the pomfret is nicely fried to a crisp. The accompanying sweet and sour sauce only makes the dish more appetising.

Black pepper white clams

Black pepper bamboo clams

I don’t know what secret lies in the recipe of the black pepper sauce, but Chef Jackson has managed to refine it to further enhance the freshness of the clams. Definitely my choice of preparation style next time I’m there.

Mussels in sambal sauce

The mussels are a highlight amongst the seafood dishes. I particularly enjoy the pairing of the big, fleshy mussels with sambal sauce. Delicious!

Hong Kong-style steamed sea bass

While I am usually not a fan of steamed fish, the Hong Kong-style steamed sea bass is a hit. Steamed to perfection, the flesh is firm with a subtle sweetness.

At the hot food section, you may be pleasantly surprised by the wide spread of local favourites.

Hainanese chicken

The Hainanese chicken is superb, especially when paired with sweet chilli sauce and a serving of fragrant chicken rice. You even get to choose your preferred chicken parts here!

Black pepper beef

Braised sea cucumber with mushroom

The sea cucumber and soft-shell crabs are permanent fixtures in the hot food section — and it’s not hard to see why. I enjoy the soft-shell crabs immensely, which have been deep-fried in a spiced-batter, lending extra oomph.

Deep-fried soft-shell crabs

Laksa

At the ‘live’ cooking station, a selection of local delights, such as laksa, roasted meats, oyster omelette and noodles are available.

Oyster omelette

Served fresh off the pan, the oyster omelette is so scrumptious, I find myself getting repeat servings.

Look out for the Japanese section, where they serve up a variety of sushi and sashimi, as well as items like cold soba noodles.

Assorted tempura

I hardly praise the tempura found at buffets, but I must say that I thoroughly enjoy the prawn and eggplant tempura here!

You can indulge in a good selection of prata with flavours like banana and even chocolate, alongside two curries of the day — vegetable and prawn on the day of our visit.

Durian prata

Durian lovers will surely go gaga over the durian prata. As one of the signature dishes, it will impress with the fresh, high quality durian pulp wrapped in a thin layer of roti prata. You can also opt for a scoop of ice cream on top, instantly turning it into a delectable dessert!

Apart from a chocolate fondue fountain with various dippers, the range of desserts also includes items like bubor cha cha, cheng tng and chendol.

Chocolate cake

Go for the chocolate cake, which is rich yet light enough to keep you wanting more. You can also opt for the colourful nonya kueh.

Nonya kueh

If your family or friends are seafood fans, then this is one great promotion you would not want to miss.

Gurney Drive, inspired by the famous food heaven of the same name in George Town, Penang, has brought a range of Penang hawker cuisine to our shores. Prepared by a chef who has lived in Penang half his life, you can be sure to expect delectable and authentic Penang fare.

Penang lor bak
S$3.90++

The Penang lor bak, a dish of succulent pork wrapped in fried homemade beancurd skin, is a must-order. It had us fighting over the last piece!

Penang rojak
S$3.90++

Though I enjoy the overall dish and usage of fresh fruits to lighten up the mixture of the Penang rojak, the experience could have been improved had the youtiao (dough fritters) been fresher and crispier.

Seafood fried kuey teow
S$9.90++

The seafood fried kuey teow, featuring a specially created sauce added with prawns, squids and cockles, is much more flavourful and delicious than the usual local versions I have tried.

Penang Assam laksa
S$5.50++

Cooked in an appetising traditional gravy, the authentic Penang Assam laksa would have you lapping up every last drop.

Penang Hokkien prawn noodle
S$5.90++

Simmered till perfection in the chef’s special prawn-based soup, it’s no surprise that the ultra flavourful Penang Hokkien prawn noodle is a best-seller. It sure is the highlight of our meal.

Ampla juice
S$2.50++

Ampla juice is a drink commonly found in Penang. The ampla fruit — commonly referred to as the Indian gooseberry — is surprisingly refreshing once you get used to its sweet and sour flavour. It is also one of the richest known sources of vitamin C and is rich in anti-oxidants!

Bandung with chin chow (grass jelly)
S$2.50++

With grass jelly for added texture, the fragrant bandung (sweet rose syrup and evaporated milk) serves as a great end to the meal.

Besides serving food, Gurney Drive also carries a variety of Penang goodies like Ghee Hiang tau sar pneah and almond cookies. These products are baked in Penang and delivered to the Singapore store within the same day.

With satisfying Penang dishes sold at affordable prices, it is no wonder that the Gurney Drive restaurants are very popular with working professionals in the area during the lunch hours. I’m definitely coming back the next time a Penang food craving arises!

Four Seasons Hotel Singapore has launched a collection of indulgent mooncakes. Baked fresh at the kitchen of award-winning Cantonese restaurant Jiang-Nan Chun, these hand-crafted creations will make great treats this Mid-autumn Festival.

You can choose from eight irresistible baked mooncake flavours, including the hotel’s four new stars:
- Baked mooncake with home-made XO chilli sauce and mixed nuts
- Baked mooncake with mixed berries
- Baked mooncake with Dong Quai and single yolk
- Ying Yang mooncake

Ying Yang mooncake

Baked mooncake with mixed berries

With a patterned filling of silver lotus paste, sesame and water chestnut, the Ying Yang mooncake is a low-fat, reduced sugar creation that makes not only an interesting, but a wholesome choice.

The slightly sweet baked mooncake with mixed berries — containing fresh cranberries, blueberries and cranberry lotus paste — is something out of the ordinary and guaranteed to leave an impression.

Baked mooncake with Dong Quai and single yolk

Baked mooncake with home-made XO chilli sauce and mixed nuts (not pictured)

With a mild herbal taste to the filling, the health-boosting mooncake with Dong Quai — a tonic that aids healing by improving blood circulation — will please traditionalists.

Made with a delicious blend of lotus paste, and Jiang-Nan Chun’s signature XO chilli sauce and mixed nuts, the result is a highly savoury and piquant surprise that will change the minds of those who don’t usually favour mixed nuts filling; it sure changed mine!

The mooncakes are individually wrapped and placed in a box with a red and gold toned cheongsam design. This elegant and sturdy package, with a metal clasp for added detail, is great both as a gift and as a keepsake.

Mid-Autumn Festival set menu

The 6-course menu is priced at S$88++, with a minimum party of 2 to order.

Fresh lychee, yam, pomelo and organic greens

This platter of fresh fruits and produce — I particularly enjoy the sweet lychee and juicy pomelo — is an appetising start.

Claypot shark’s fin soup in Nu Er Hong

With a generous portion of shark’s fin and crab meat in a thick, rich soup, complemented by the Chinese “nu er hong” wine, you’ll be asking for seconds!

Osmanthus honey baked fillet of sea perch

I especially like the way the osmanthus flowers complement the honey-baked sea perch without overwhelming the natural fresh taste of the fish.

Braised whole abalone and lotus root stuffed with prawn paste

The abalone, paired with fried lotus root with delicate prawn paste filling in a superior bisque, is mouth-watering. My only complaint is that there is only one slice of fried lotus root!

Roasted suckling pig with glutinous rice

Put to the fire one last time before being served onto our plates, the skin of the roasted suckling pig is given an extra bite. The light, fragrant glutinous rice is what steals the attention for this dish though.

Black bone chicken egg with Chinese eight treasures tea

The black bone chicken egg may be smaller in size, but has a bigger and more flavourful yolk, making an interesting addition to the traditional eight treasures tea.

Snowskin mooncakes

Mini dragon almond snowskin mooncake with black sesame paste
S$48 for 8 pieces

Though the black sesame paste is enjoyably rich, I feel that the almond snowskin pairing is quite peculiar.

Mini snowskin mooncake with Kopi Luwat
S$50 for 8 pieces