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.
How would you define “Unique Hawker Food?”
There’s a fine line between unique and bizarre. Would the unique interpretations deter too far away from the quintessential hawker food that we all grew up on and love?
Partly, I agree that all hawkers are unique in their own ways –unless they are exact duplicates. But, tremendous uniqueness comes from something that’s innovative and out of the box, standing out from the rest –something that intrigues and leaves an impression.
I never thought I’d encounter something so truly unique, but this bowl of Fruit Juice Mee Siam from Famous Sungei Road Trishaw Laksa emerges as so.
Fruit Juice Mee Siam with Crayfish ($6)
The owner takes pride in cooking the gravy from scratch, insisting on using only the freshest ingredients he obtains from the wet market daily.
What sets this Mee Siam apart from others is the secret blend, of several fruit juices that yields a light and refreshing taste. The commixture of fruit juices imparts a familiar tangy flavour that we associate Mee Siam with, but without the heaviness, oiliness and cloyingness of the accustomed version. There’s also a subtle sweetness coming through the tangy notes, which I suspect comes pineapple juice. I couldn’t discern the other ingredients he’d added, but the grittiness commonly encountered in Mee Siam (from the addition of shrimp paste) is not present. Continue reading
Located in one of Asia’s busiest hubs within the Marina Bay precinct and Central Business District, Suntec City Mall spans over 7 million square feet of space, replete with an international convention and exhibition centre, five office towers, and a four-level shopping mall that boasts over 300 retail outlets, 50 pushcarts and a multitude of dining establishments.
Injecting new life to the Fountain Terrace, Food Republic Suntec’s White Garden theme is awash with a minimalist contemporary design, swathed in white.
For a taste of local flavours, hungry shoppers and convention delegates can head over to Food Republic for affordable options. Recently reopened after a major makeover, this iconic food atrium occupies a space approximately 16,000 square feet. Offering high quality food in a comfortable, chic and inviting environment, the line-up of 18 stalls and 3 mini restaurants offers a diverse range of cuisines to cater to a wide audience. Continue reading
Striving to achieve flavours as authentic as what you can get in Ipoh, with sedulously sourced ingredients and a vastly experienced chef holding the reins, Ipoh Lou Yau Bean Sprouts Chicken brings the characteristic city closer to you, at several conveniently located outlets island-wide.
Under the Select Group’s family of trusted F&B brands, you can be assured of fresh and uncompromising quality in this latest venture brimming with heritage. Continue reading
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
From 8 March to 31 May 2013, Mondays to Sundays, Plaza Brasserie brings you an overwhelming abundance of seafood in under its popular ‘Best of Asia’ theme –Seafood Fiesta. Continue reading
STREET 50 Restaurant & Bar at Bay Hotel Singapore presents a global spectrum of flavours – from Italian, French and American to Vietnamese, Indonesian and local – with its own unique twists.
The menu caters to diverse palates of both consumers in Singapore and visitors from across the world, ranging from meats and seafood, Asian selections, gourmet bites to pastas and pizzas. With so many good possible choices, you will have a hard time making a decision on what to order.
Chef Ricky who helms the kitchen is classically trained in French cuisine, but has also tremendous experience churning out Asian cuisine.
Starters start at $8, pastas range from $12 to $18, mains range from $18 to $22 and Asian selections range from $12 to $24. 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 Grandstand, formerly known as Turf City, is now home to numerous dining establishments that are generating lots of hype and traffic to the once inaccessible and secluded area. MAD, short for Modern Asian Diner, is no stranger to food and music enthusiasts.
Named after Dick Lee’s Mad Chinaman nickname, this celebrity-fronted diner is a five-way collaboration between reputable Singaporean success stories, including Tung Lok, Bakerzin, Bar Stories and Top Wines. The presence of Dick Lee prevails in the form of quirky Mad Chinaman pop art that adorn the walls, and the groovy choice of music that are personally curated by the legend himself. Continue reading
The ‘Cookies for Charity’ programme was a huge success, raising over $20,000 to support the needy elderly of the Kreta Ayer constituency.
Following its success, Asia Pacific Breweries Singapore (APBS) hosted an appreciation lunch for 60 elderly folks from the Kreta Ayer Seniors Activity Centre at Violet Oon’s Kitchen, where they were treated to a sumptuous Lunar New Year meal. 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.
Korean cuisine… it’s either you love it, or you haven’t encountered any place that serves noteworthy Korean food that instantly makes you fall in love with.
I’ve never had an extreme liking for Korean food in my last 24 years of living. In fact, I used to blithely assume Korean food is all about fermented vegetables, which were somewhat revolting to me.
Korean BBQ is becoming increasingly popular in Singapore. Now, the focus is on the meats.
Kimchi does play a key role in completing a Korean dining experience, but there’s so much more to Korean cuisine than just pickled cabbage. I am growing to appreciate kimchi more each day, but Korean BBQ is still what entices me the most. A liking for Korean food is emerging; irresistible establishments like BORNGA make this possible.
BORNGA is Korea’s leading chain of BBQ restaurants, established in 2002, with an empire of 33 branches in Korea and 13 outlets worldwide at present. It is the brainchild of Jong Won Paik, one of Korea’s most successful and renowned celebrity chefs. The opening of BORNGA at The Star Vista in November 2012 marks the chain’s first appearance in Singapore.
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’?
Nestled along the thriving dining enclave of Tanjong Katong, Medan Town dishes out homely Medanese cuisine and street fare found in Medan. This absolute gem of a place also functions as a remedy for the homesick Medanese natives residing in Singapore.
Owners of Medan Town are Medanese natives, who used to frequent Singapore for both business and leisure. Missing food from home is always part of the travelling experience. During their long stays, cravings are often left insatiate due to the lack of Medanese cuisine in Singapore. Hence, they decided to bring a tasty piece of their home to our island, introducing the true flavour of Medan’s cuisine. Every dish is lovingly prepared by the expert husband-and-wife team.
Quench your thirst with their homemade drink, Kietna. This sweet and slightly citrusy beverage is made from boiling a mixture of calamansi rind, water, sugar, dried sour plums and limejuice, to form a nectareous syrup that is chilled for several days to allow all the ingredients to fully integrate, and for the flavours to intensify.
My mum will totally disapprove of its sweetness level, but I totally dig it.
Bihun Bebek Dry ($5.80)
Bihun Bebek is an Indonesian-style rice noodle dish, served with duck herbal soup.