Si Chuan Dou Hua, leading ambassador of Sichuan cuisine in Singapore, has caught on the tapas trend, bringing you a kaleidoscopic menu of 30 tapas-sized offerings designed by their culinary maestros Zeng Feng, Peter Tsang and Leung Wing Chung.
Crispy Roasted Pork
Sichuan cuisine is more than just spicy and tongue numbing. Experience the diversity of robust and distinct flavours in this time-limited promotion, The Petites Selection, from now till 31 July 2013.
Spinach with Ginger Sauce
Two wallet-friendly The Petites Selection options include:
Wine pairing – Great as pre-lunch or pre-dinner nibbles, you can enjoy 5 Petites dishes and 2 glasses of wine at only $55.
UOB cardmembers exclusive: $48 for the above promotion; or enjoy a complimentary bottle of wine with every order of 10 Petites dishes, priced from $8.80 each.
Petites dishes can be paired with an Australian Shiraz Cabernet blend from De Bortoli DB Family Selection or a French Chardonnay from Pierre Jean Columbard.
Tea-pairing with the Imperial High Tea – Savour handcrafted dim sum, premium Chinese tea and your choice of 5 Petites dishes at only $30++ per person.
UOB cardmembers exclusive: Start off your high tea with a complimentary glass of wine per person.
Mini Pan-fried Pancake with Crispy Floss
Prawn in Spicy ‘ma la’ Sauce
This distinctive ‘ma la’ sauce is a piquant mix of peppercorn, chilli powder and salt. This dish packs a spicy punch –not for the faint-hearted.
Born and raised in Hong Kong, Chef Mak Kwai Pui garnered vast culinary experience working at renowned hotels, before he eventually set up his first restaurant, Tim Ho Wan.
Shortly within a year of business, Tim Ho Wan was awarded one Michelin star for its remarkable array of dim sum; it wasn’t long before the business expanded from one outlet to four in Hong Kong.
This April 2013, Tim Ho Wan’s first-ever overseas outlet opens at The Atrium@Orchard, Plaza Singapura –a highly accessible and bustling mall just above the MRT station. Continue reading
Fish head steamboat is often enjoyed in the open air, with friends and families, standing on no ceremony; slurping on piping hot soup accompanied by a bowl of rice and a few other wok-fried ‘tze char’ dishes –in an unpretentious boisterous setting.
Guan Chee Fish Head Steamboat has taken things a step further, by housing its latest outlet in Food Republic at Parkway Parade. In its own cosy private enclave within the food atrium, this well-ventilated air-conditioned mini restaurant makes the enjoyment of fish head steamboat more accessible, in a comfortable and clean environment. Continue reading
Last weekend, a group of Omy.sg bloggers were invited to a 6-hour-long food trail, covering over 10 dining establishments in Bugis+. With an empty stomach and a voracious appetite, we sampled a wide range of cuisine from American to Chinese, and Korean to Thai, available in the promising mall.
(Hashtag for the event: #BugisPlus; follow me @melicacy on Instagram)
Regrettably, I had an event to cover earlier in the day, hence I missed out on several restaurants. Nevertheless, I’ll be featuring some of the restaurants I’ve visited at Bugis+ during the past few months, in addition to what we’ve sampled during the food trail. Continue reading
The soup culture has gained enormous popularity, especially with the health-conscious group. If you have a soft spot for comforting home-style soups, this post is dedicated to you. Soup Broth Asia is the tamer sibling of The Soup Spoon, branded as a modern soup restaurant dedicated to serving Asian soups.
Park Palace, lauded for fine Cantonese gastronomy, promises a flourish of Lunar New Year feastings this season with an innovative twist.
What’s your preference for reunion dinners on the eve of Lunar New Year? Do you prefer dining in, or out?
This is one special day where I get to spend quality time with the family –an extremely rare occasion, once a year, where we would sit down for a meal together. Hence, I would rather spend it in the comforts of our home, as opposed to the bustling dining scenes at Chinese restaurants, where waitstaffs are generally paid twice (or thrice) their regular pay to spend the eve of Lunar New Year without the company of their loved ones, but still putting a smile on their faces no matter, till the dinner service concludes.
If you would like to enjoy a reunion dinner at home without having to spend the entire day in the kitchen prepping, the takeaway options at Crystal Jade will bring boundless delight.
If you like the hustle and bustle, you have the option of dining in. Prices stated in this post are for takeaway; 10% service charge applies for dining in. Do remember to make reservations in advance to avoid disappointment!
Reunion Yu Sheng (Small $39.80/Big $69.80)
‘Lo Hei’ is almost a mandatory practice in the Chinese tradition during Lunar New Year. What sets Crystal Jade’s Yu Sheng apart from the typical Yu Shengs is the finely shredded yam that is deep-fried to a crisp. They remain crispy even after the mixing and tossing.
My favourite part of Yu Sheng is usually the crispy golden crackers, but now with the crispy strips of yam, there’s one more component on the plate that I equally adore.
Are you ready to ‘Lo Hei’?
Usher in the New Year with the classic Peanut Glutinous Rice Balls at Din Tai Fung. In the month of January, diners can either order a bowl of Peanut Glutinous Rice Balls a la carte, or enjoy it complimentary with a minimum spending of $90. Citibank cardmembers need to only spend $80 to enjoy this promotion.
Peanut Glutinous Rice Balls ($6.80)
I hate to admit, but the ‘tang yuans’ I’ve consumed over the past years are the ones that are ready-made and frozen, conveniently purchased from supermarkets. Hands up, those who can relate, whose family members are always tied up with busy work schedules, and are too busy to step into the kitchen to make ‘tang yuans’ from scratch.
This year, Din Tai Fung brings us the cosiest form of tang yuan –freshly handmade, using the freshest ingredients. Good for 2-3 to share, each serving comes with 6 balls of sticky, chewy, gritty goodness, steeped in a sweet soup chockfull of peanuts. Every kernel is boiled till it loses its crunch –I dislike the crunchy texture of peanuts, so this I totally approve.
To get a bowl free of charge, it is not difficult to exceed an expenditure of $80-90 when there’s so much temptation on the menu, calling out for you. ‘Choose me!’ ‘Choose me!’
Here are the items that I ordered last week during dinner with my parents. I hope it will be of some help in facilitating you in narrowing down your options from the wide range available.
Famed for their Signature Roasted Herbal Duck, this restaurant chain – with 8 outlets dispersed islandwide – has been winning the hearts of duck lovers since 2005.
Step into Dian Xiao Er, and be transported back in time to the ancient era of the Han dynasty. An apt location for traditional Chinese banquets I feel.
The interior corresponds to the Chinese inns you see on period dramas –the inns that provide a ‘pit-stop’ for ‘weary travellers’ to rest and recharge before proceeding with their hectic journey. Here, customers can indulge in a nutritious and sumptuous spread to replenish their energy before continuing their shopathon.
Herbal Roast Duck (Small portion, serves 2-3 pax)
Dian Xiao Er’s Signature Herbal Roast Duck is a must-try. They have perfected the art of duck roasting, acquired through years of experience. In addition to using only the finest quality Cherry Valley ducks, the combination of traditional preparation technique and modern equipment yield the perfectly roasted ducks. Ducks are prepared and roasted daily.
Majestic Bay is the latest seafood restaurant in town, with a serene view of a garden setting to boot. Flowing the success of Majestic Restaurant and Jing, Chef Yong Bing Ngen combines new innovation and classic favourites at Majestic Group’s first seafood themed restaurant.
Mouth Restaurant is not like what it used to be like years ago. It all began as a humble teahouse, catering to the Hong Kong community in Singapore who miss their hometown cuisine dearly.
After a couple decades of serving up authentic Cantonese cuisine, still going strong, they have hence evolved and progressed beyond their original concept of serving up conventional dishes –they now strive on creativity, but without deviating too far off from traditional roots.
What are the fondest memories of your grandma’s cooking? Was it simply comfort food or did anyone have a Masterchef grandma? My fondest memory of grandma’s cooking was Ngoh Hiang.
Shi Wei Tian Restaurant is a Chinese restaurant located within the food heaven of Eastern Singapore at Joo Chiat Place; this lengthy street is lined with numerous restaurants and eateries. Read on to find out why I would choose Shi Wei Tian Restaurant over its neighbouring competitors.
Restaurateur Ryan Tan’s grandmother hails from Borneo, Malaysia, and his fondest memories of her cooking was a dish called Phoenix Prawn –he used to hate prawns, but his ‘ah ma’ cooks it in a way it resembles chicken wings, tricking him into eating more.
Signature Grandma’s Deep Fried Pork Knuckle ($24.90)
To recreate exclusive dishes from the many handwritten recipes passed down by Ryan’s grandmother, Shi Wei Tian Restaurant engages Chef Meng –whom hails from Batu Pahat, a suburban part of Malaysia, where he’s trained by his mother and grandmother to cook a repertoire of traditional hometown dishes.
September 18, Jasper and I attended a bloggers’ cooking party with TungLok’s Star Chefs – Ken Ling and David Liew – at My Humble House, and picked up a few culinary tips!
My Humble House was opened in October 2002 being TungLok Group’s first artistic restaurant.
Hungry night owls and insomniacs prowling the neighbourhoods will not miss the lights coming from Xin Wang Hong Kong Café amidst the dark quiet streets in the wee hours.
Open till 4am at 13 outlets island wide, this Hong Kong-style café is an alternative to roti prata and fast food joints, where you can enjoy a late night meal in the comforts of air conditioning and plush seats.
TungLok Group is one of Singapore’s most successful restaurant chains – that has expanded internationally, in Indonesia, China, Japan and India – with over 40 restaurants under its belt.
Well-recognised locally and internationally, TungLok group has been firing up quality Chinese fare since 1984, pleasing the most discerning of diners ever since.
This Mid-Autumn Festival, TungLok brings a range of mooncakes that is expertly crafted without the addition of preservatives and animal fat.
Shanghai Dream ($46-$48 for 4 pieces) –new packaging
TungLok Group introduces 3 new gift boxes this season, to add to a total of 4 different kinds of packaging to choose from.
Other options include the Tung Lok Perfect Duo ($58 for 4 pieces –2 pieces of Double Yolk White Lotus and 2 pieces of Double Red Lotus), Mediacorp Tung Lok Mooncakes ($56 for 4 pieces –Egg Yolk White Lotus, Egg Yolk Red Lotus, Egg Yolk Pandan Lotus with Pistachios and Mixed Nuts), and the Tung Lok Bite-size Mooncakes ($48 for 16 pieces –Orange Peel White Lotus, Pandan Lotus, Red Lotus, Black Sesame, Red Bean Almond, Pineapple, White Lotus and Green Tea Lotus, 2 pieces per flavour).