Ramada and Days Hotels Singapore at Zhongshan Park launches exciting new items this August

Spice Marinated Slow-Baked Duck Leg ($24.80)

Ramada and Days Hotels Singapore at Zhongshan Park launches exciting new items in both the a la carte menu and buffet spread this August in conjunction with Singapore’s 49th birthday. Celebrating the flavours that Singaporeans grew up with, Flavours at Zhongshan Park brings across local favourites with a western spin.

Prawn Laksa Risotto with Coconut Cream ($18.80)

The Prawn Laksa Risotto is a standout. Regular cream is replaced with Asian ingredients such as laksa paste and coconut cream. Accompanying the invigorated grains are succulent scallops, squids and prawns.
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National Day Buffet at STREET 50 Restaurant & Bar

With National Day looming around the corner, restaurants and dining outlets geared up to celebrate this nation wide phenomenon. STREET 50 Restaurant & Bar makes no exception to indulge families for a National Day Buffet Promotion. Dining reservations may prove hectic and problematic especially on a public holiday, however patrons can dependably expect a good meal and relax in this decent soft lighted dining atmosphere. Chef Ricky, classically trained in French cuisine and his highly proficient culinary team meticulously prepares the buffet line with flavors from traditional local dishes.

Their signature drink, Ais Serai, is a homemade lemon grass concnction that’s sparkling and refreshing for a humid day on this tropical island.

Tiger Prawns with Warm Ginger Sauce whets the appetites for seafood lovers. Expect to come back for seconds and even thirds of this dish.

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Diamond Kitchen – Classic Chinese Comfort Fare

Lauded as the “Gem of the East” by many, Diamond Kitchen located at Laguna Park (condominium) gratifies diners from all across Singapore with its classic Chinese comfort fare and seafood offerings.

Young entrepreneurs Josh Chou and Lambert Chen, aged 30 and 27 respectively, are born into families in the jewellery business field, which gave rise to the name Diamond Kitchen. The cousins work hand in hand in establishing a cosy enclave offering hearty meals at affordable prices.

Superior Stock Clam Bee Hoon ($12/$18/$24)

The Superior Stock Clam Bee Hoon is comfort food with just the right attitude. An instant heart-warmer on sad or cold rainy days, this dish comprises vermicelli noodles stepped in heady stock scattered with clams. Served in a prodigious portion at downright decent bang for the buck, Diamond Kitchen also ensures that they secure the freshest clams possible. This was one of my favourite items that evening.

Gan Xiang Fried Rice ($8/$12/$16)

‘Gan Xiang’ is the kitchen’s magic formula made up of a blend of spices and aromatics including ginger, curry powder, chilli, lemongrass, fermented soy bean paste, onion, garlic and dried shrimp. This concoction is highly versatile; it is used to aromatise several dishes on the menu. Continue reading

Food Republic unveils dramatic and theatrical theme at Westgate Shopping Mall

Food Republic’s latest concept at Westgate shopping mall showcases the best of Singapore’s hawker food in a stunning dramatic fashion, revolving around the themes of theatre and stage drama. The 14,900-square-foot cavernous atrium at the basement of Westgate is bedecked in lush stage curtain drapes, vintage posters and bright spotlights. 22 stalls, including two mini restaurants and two kiosks, are designed to resemble a live theatre set. Even the staffs are aptly dressed in suspenders and paperboy caps to match the theme. On top of that, patrons can look forward to live entertainment and music performances while dining –first in food court history!

You Men HK Roast – Mix Platter Combination ($19)

All tenants are meticulously handpicked based on strict standards to satisfy fussy taste buds, some of which are highly rated and well sought-after food stalls from across the island –this is why Food Republic has always been my preferred choice for food court dining.

Mei Shi Quan Fried Hokkien Prawn Mee – Black & White Fried Carrot Cake ($6)

If you’re indecisive on whether to order the black or white version of Fried Carrot Cake, Mei Shi Quan Fried Hokkien Prawn Mee stall offers a combination of both black and white –now you can have the best of both worlds on one plate. Continue reading

(Christmas Feature 2013) Food Trail at The Star Vista with Food&Travel Magazine

Thanks to Regent Media’s invitation, a bunch of readers and bloggers gathered at The Star Vista for an exciting food trail, sampling some of the establishments’ Christmas menus.

Loads of festive rewards are lined up at The Star Vista this celebratory season.

From 15 November to 31 December 2013, spend a minimum of $80 and stand to win shopping and dining vouchers in the Sure-Win Lucky Dip. Other Christmas treats include complimentary gift wrapper and sticker with a minimum of $60 spent. You can top up to $120 ($90 for CapitaCard members) to redeem a specially designed Xmas mug. CAPITASTAR members get extra goodies.

There’re no short of dining establishments at The Star Vista. Confirmed coffee lovers can head over to Jamaica Blue for some Christmas desserts to complement a warm cuppa Signature Blend Latte.

Taking its name from the Blue Mountains in Jamaica, one of the world’s best coffee-growing regions and the origin of one of their exquisite coffee blends, Jamaica Blue prides itself for its fine selection of coffees.

Jamaica Blue Signature Blend Latte

Cute latte art!

Classic Chocolate Mousse Pot

The Fabulous Christmas Sampler includes a platter of two desserts and your choice of either the Jamaica Blue Signature Blend Latte or a pot of earl grey tea. Continue reading

The Fullerton Hotel’s Town Restaurant presents Chicken Rice Festival Buffet (11 to 24 Nov 2013)

Chicken rice lovers, brace your appetites, because The Fullerton Hotel’s Town Restaurant envisions busting your calorie budget and making it worthwhile to, with the Chicken Rice Festival Buffet that’s happening from 11th till 24th November 2013.

The spread of local chicken rice dishes – including Hainanese Chicken Rice, Ayam Penyet, Chicken Devil’s Curry, Chicken Nasi Briyani and Ayam Cincalok – is a true manifestation of the distinctive characteristics and diversity of various ethnic cuisines in Singapore. Continue reading

Si Chuan Dou Hua at PARKROYAL on Kitchener Road serves up nostalgic Charcoal-Roasted Suckling Pig and Claypot Varieties

The aroma wafting from the claypot is simply alluring, causing tummies to rumble.

Si Chuan Dou Hua at PARKROYAL on Kitchener Road presents an array of charcoal-roasted delights, which include scrumptious claypot varieties, and not forgetting the outlet’s signature Roast Suckling Pig.

The culinary team, led by Executive Chef Leung Wing Chung, has created six varieties of claypot rice – including salted fish, yam, frog legs and waxed meat – at just $18 per pot. Continue reading

“Hawker Heritage – The Next Chapter” Buffet Spread at The Line on 21 & 28 September 2013

As part of Shangri-La Hotel, Singapore’s commitment towards preserving Singapore’s hawker heritage, the hotel stages a special promotion, “Hawker Heritage – The Next Chapter” at The Line on 21 and 28 September 2013.

Nine young hawkers from six famous eateries will present local hawker dishes at The Line. They are the new generation of hawkers who are either taking over the reigns from their successful seniors, or dauntlessly striking out a career path in the hawker industry with relentless hard work, determination and passion.

The inaugural “Hawker Heritage – The Next Chapter” at The Line embraces Singapore’s food culture, adding variety to the restaurant’s 16 theatre kitchens, showcasing traditional hawker dishes in addition to the array of crustacean favourites, freshly shucked oysters, sashimi and a variety of cuisines. Continue reading

Laksa Food Trail with OpenRice and CDC

Laksa is one of Singapore’s most loved local delights. Speak of laksa and conversations flow endlessly with what variants of laksa one prefers. Some like it rich, some like it extra spicy, some like it without hum (cockles), some like it with lots of them, some like it with thick rice noodles, some like it with thin vermicelli. So what pleases your palate most?

Growing up, I used to order laksa without cockles, as my unadventurous palate refuses to step out of its comfort zone and cockles have always seemed alien to me. It was only in recent times that I allowed my teeth to sink into a cockle, and it happened to be one of the juiciest and freshest morsels I could ever imagine in a humble bowl of laksa; it was then that I decided I would not omit cockles from laksa. Never regretted that decision one bit.

Sungei Road Laksa
Jin Shui Kopitiam, Blk 27 Jalan Berseh #01-100, Jalan Besar, Singapore 200027

Sungei Road Laksa has one of the freshest and juiciest cockles, which come in generous portions, nestled atop thick slurpable rice noodles steeped in piping hot broth. The broth is thin and a tad watery, but some prefer it this way as it is less cloying. Plus, it is so tasty I could drink it like soup! Continue reading

White Rose Café at York Hotel presents Treasured Flavours of Singapore

Having presented the widely popular Penang Hawkers’ Fare promotion for more than 2 decades, York Hotel’s White Rose Café overhauls the menu with the introduction of the ‘Treasured Flavours of Singapore’ menu, set to swoon over the hearts of Singaporeans with familiar favourites and nostalgic gems.

The thoughtfully curated menu encompasses over 20 tantalising dishes that are adapted from foods of different ethnic groups.

Crab Masala ($32)

Expect to find creative interpretations of your favourite local dish, such as the inventive and robust Crab Masala. Continue reading

Singapore Favourite Food 2013 celebrates 20 years of Singapore Food Festival

Taking place from 12 to 21 July 2013 at Bayfront Avenue (Marina Bay), the Singapore Favourite Food Village (SFF Village) is held in conjunction with the 20th edition of the Singapore Food Festival, celebrating Singapore’s unique food heritage and paying homage to local culinary heroes.

Showcasing Singapore’s favourite dishes such as chilli crab, carrot cake, rojak, laksa, roti prate and tau huay, this 10-day food bonanza is organised by the Singapore Food & Beverage Alliance (SFBA). Continue reading

SingTel Hawker Heroes Challenge –the day has finally arrived!

Fans of Gordon Ramsay have been following various online platforms religiously ever since the news of him accepting the invitation (to take on Singapore’s three most popular hawkers in a culinary cook-off) went viral.

Gordon Ramsay’s acceptance video:

After a gruelling culinary showdown on 7 July 2013, the Singapore hawker heroes have defeated Michelin-starred chef Gordon Ramsay. Continue reading

STREET 50 Restaurant & Bar; Hotpot Meal for Two

Have you participated in the Hotpot Vouchers Giveaway? There are 5 sets of Hotpot for 2 worth $32 each to be won. Giveaway ends 12 June! Find out how to win here: https://melicacy.com/?p=5596

For those who have joined the giveaway, here’s what to anticipate: Premium meat, seafood and vegetable platters, noodles, rice, an infinite refill of your preferred soup base, and a broad array of dipping choices.

The comfort factor definitely enters into the equation, and so is the convenience factor. Just a few steps away from the zoo-like atmosphere of the bustling Vivocity, SREET 50 Restaurant & Bar at Bay Hotel offers a calm respite at a decidedly unhurried pace.

Read about my previous dining experience at STREET 50 (here), where I sampled a selection of globally inspired items from the a la carte menu.

Hotpot joints are not an unusual sight in Singapore. It is one of Singaporeans’ favourite recreational activities amongst others such as sports, movies and karaokes. We can spend the entire evening just exchanging conversations while cooking our favourite ingredients in a boiling pot of soup.

While there is an escalating number of hotpot options island-wide, STREET 50 stands out with its antique-looking hotpot that uses actual flame rather than gas. Also, what distinguishes a superior hotpot from the rest boils down to the quality and freshness of the ingredients. The soup base is another deciding factor that can easily make or break the meal. Continue reading

Hawker VS Michelin-starred Chef -who reigns supreme?

Dining these days is no longer merely for sustenance. Fastidious diners are bringing to a standstill the seeking of belly-fillers; the entire package from the ambience to service to impeccable plating are now taken into significant account in evaluating their dining choices. Many are willing to splurge on meals at preeminent restaurants with Michelin stars to boot, even if they end up leaving the restaurant still peckish from the petite portions plated like a piece of art.

Would you rather proceed to a hawker centre, and load up on a satiating plate of char kway teow?

I confess to enjoying greasy calorie-laden fried kway teow, fried oyster omelette and fried carrot cake amongst many other hawker foods. But, the queue, the clammy environment, the uncivilised and inconsiderate folks that we sometimes encounter, and some snobbish vendors that piss us off with bad service, are just some of my many gripes. So often the ugly side surfaces and overshadows the pleasant side that unfortunately remains taken for granted.

Do you prefer our local ‘wanton’ dumpling or the Italian ravioli?

If we are talking about the food and just the food in its entity, judging by the taste and flavour profile, the level of satisfaction our favourite hawker foods gives definitely surpasses that of a Michelin-starred restaurant dish –hawker food gets the upper hand because it’s something close to my heart – the familiar tastes and aromas that have accompanied you through your growing years – and I’m sure majority of Singaporeans, born and bred in Singapore, can relate.

An Italian rendition of Chicken Rice at OTTO Locanda; Aged Parmesan Cheese Risotto “Carnaroli” with White Chicken Ragout and Chili Dressing

In my response to HungryGoWhere’s article “Are Singapore hawkers not Michelin-worthy?” I disagree to a certain extend. Hawkers are not on par with Michelin-starred chefs, because they’re both in a totally different and opposite league. You can’t compare apples to oranges. However, if the question was, are hawker foods inferior to award-winning restaurant dishes, I disagree wholeheartedly.

Skills: There is almost zero chance of finding hawkers with the knowledge of molecular gastronomy. Simultaneously, Michelin-starred chefs will experience the same level of difficulty replicating centuries-old recipes of hawker fare. Continue reading

Singapore Favourite Food 2013

Brace your appetites this July, because the highly anticipated annual Singapore Food Festival is back! This year, the excitement surges as we celebrate its 20th anniversary at the Singapore Favourite Food Village (SFF Village), which will be taking place from 12 to 21 July at Bayfront Avenue (Marina Bay).

This 10-day festival is organised by the Singapore Food & Beverage Alliance (SFBA), with the objective of raising awareness about Singapore’s rich culinary heritage.

Uniting a selection of hawkers and eateries during this celebration, the 2013 edition will showcase Singapore’s favourite dishes such as chilli crab, carrot cake, rojak, laksa, roti prate and tau huay.

Vote online for your favourite local vendors to be at SFF Village

You, food lovers, have a chance to contribute to this significant event. Vote online from now till 2 June 2013 for your favourite local vendors this year. A total of 60 popular hawkers, eateries and restaurants were shortlisted by the SFBA organising committee and advisory panel. The 20 vendors who garner the most votes in each category will proceed to showcase their triumphant fares at the Singapore Favourite Food Village.

Voting is open for the public from now till 2 June 2013 at http://sg.openrice.com/sff and voters stand to win attractive prizes such as:

1st Prize: Limited edition Singapore Favourite Food 2013 FlashPay Card worth $1,500
2nd Prize: One year supply of Taiwan Fruit Beer worth $1,200
3rd Prize: Zonin hamper of Italian Prosecco wines worth $500
Weekly Prizes: $100 cash vouchers. A total of 12 will be given out over four weeks.

Here are some pictures of the participating vendors’ dishes that I’ve tried during a media food trail. Continue reading