Food – Chinese – DanielFoodDiary.com

The experience of dining at the new Summer Pavilion is akin to “dining in a garden”.

The main dining hall of the revamped Chinese restaurant is surrounded by a modern Chinese garden and a glass pavilion. Its interiors elegant, with the extensive use of warm timber matched with maroon-brown chairs.

Even the private dining rooms have names inspired by Chinese plants and trees – Pine, Elm, Wisteria, Plum and Bamboo.

Classy, refined.

I can’t remember when I last saw floor to ceiling glass windows and natural light streaming in during the day time at a Chinese restaurant. The refined setting of the new Summer Pavilion is accentuated by the use of colourful Italian fine tableware, and service staff dressed in neat off-white tuxedo-inspired uniforms.

To an extent, it did remind me of the Cantonese fine dining experience I had at Hong Kong’s Tin Lung Heen. That means, Michelin-star worthy. (The buzz word now.)

Executive Chinese Chef Cheung Siu Kong helms the kitchen and aims to excite palates with a repertoire of exquisite, contemporary Cantonese cuisine.

New highlights on the menu include the Double-Boiled Sea Whelk Soup with Fish Maw and Chicken served in a Whole Coconut ($48 per person); Braised Four-Head South African Abalone ($65 per person); Poached Rice with Lobster ($20 per person); and Braised Estuary Grouper with Dried Beancurd Skin (market price).

A selection of dim sum items are also available during lunch. These dim sum delights range from Steamed Prawn and Bamboo Shoot Dumplings ($6 for 4 pieces), Steamed Pork, Prawn and Mushroom Dumplings ($6 for 4 pieces), Deep-fried Seafood Roll ($6 for 3 pieces), to more exquisite (and luxurious) Steamed Lobster, Crabmeat, Chicken and Ginger Dumpling ($9.80 per piece).

I did notice that the dim sum in general, were daintier than most restaurants.

The Steamed Barbecued Pork Bun aka Char Siew Bao ($4.80 for 3 pieces) is one of the most exceptional ones I’ve had here in Singapore.

While looking deceptively simple, you can feel the difference by holding it in your hands – the char siew bao is fluffy like a plush cushion, small but packs a punch. The inner filling which includes onions and preserved vegetables, provides the perfect combination of sweet and savoury.

The Xiao Long Bao ($9.80 per piece) is on the slightly pricier side, but it is filled with quality ingredients including lobster, crabmeat and chicken, enhanced by a tasty lobster broth.

I would say that soups are Chef Cheung’s forte. After all, the Cantonese have always been known for their expertise in cooking double-boiled soups.

The last time I had a pampering dish like this was in the form of a sweet dessert. Summer Pavilion’s Double-Boiled Superior Bird’s Nest Served In Whole Coconut ($98 per person) is quite the opposite – savoury as it is boiled with chicken, aromatic to the whiff, nourishing to taste, with a refreshingly sweet coconut aftertaste.

This Poached Rice and Lobster Meat ($20 per person) is one dish I will recommend. It has been a long time since I last tasted a dish similar to this, since my trip to Hong Kong.

This delicate dish contains rice of dual textures (part crispy), topped with chunky lobster meat, and superior stock poured into the bowl upon serving. A comforting dish, the play on the different textures of rice is perfectly balanced against the richness of the seafood and the clear, light stock.

The Sautéed Japanese Wagyu Beef, Wild Mushroom, and Organic Black Garlic ($30 per person) was acceptable for its price, but I wasn’t particularly blown away. Maybe because the seasoning overwhelmed the natural taste of the wagyu.

Overall, I was impressed with Summer Pavilion on many levels – its lush décor, the professional service rendered, attention to detail, and quality of Chef Cheung’s dishes. My personal opinion is that it only needs a few stellar dishes to propel it to even greater heights. And I won’t be surprised if a Michelin star comes knocking in 2016.

Summer Pavilion (Level 3)
The Ritz-Carlton, Millenia Singapore
7 Raffles Avenue Singapore 039799
Tel: +65 6434 5286
Opening Hours: Lunch 11:30am – 2:30pm (last order 2:15pm) Daily
Dinner 6:30pm – 10:30pm (last order 10:15pm) Daily
Email: rc.sinrz.summerpavilion@ritzcarlton.com
Website: www.summerpavilion.com.sg /strong>

Tea Salon Daily: 12 p.m. to 10 p.m.
10 types of specialty teas such as Lychee Oolong and Momo-in-Black by Tea Bone Zen Mind, and other artisanal tea accoutrements are available for purchase to complement your meal in Summer Pavilion, or for takeaway.

All prices listed above are subject to 10 percent service charge and prevailing government taxes.

* This entry is brought to you in partnership with The Ritz-Carlton, Millenia Singapore

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Though we traditionally think of Chinese New Year dinner as a round-table meal with 8-10 dishes, a gastronomic buffet featuring an international contemporary spread, fresh seafood AND CNY classics sounds splendid as an option for the family.

Seasonal Tastes at The Westin Singapore offers a live interactive kitchen concept, known for fresh selection of crustaceans, salmon sashimi, prime cut, roasts, and desserts.

For the Lunar New Year period, a huge section is dedicated to oriental cuisine befitting of a reunion meal.

The highlights got me excited enough – Mini Buddha Jump Over The Wall, ‘Live’ dim sum and Cantonese-style BBQ stations, Crispy Red Snapper with creamy salted egg yolk sauce, Braised Pork Belly, Taro, Golden Pumpkin Pot, Sea Salt Baked Sakura Chicken with wood fungus, wild mushrooms and TRUFFLE oil.

The group of us are already familiar with other offerings from Seasonal Tastes (oh, the Laksa – please have it, and the desserts), so we went on ‘attacking’ the Chinese New Year classics instead, and were pleasantly surprised.

Some dishes tasted as good as those served in the Chinese restaurants, thanks to Executive Sous Chef Kenny Fong and his team.

Some of Seasonal Tastes Lunar New Year Feast highlights

Mini Buddha Jump Over The Wall
I must say I don’t often see Buddha Jump Over The Wall served in hotel buffets, and this indulgent delicacy ranks as the top on my list.

A double-boiled fish maw and crab meat broth with luxurious ingredients of abalone and fish maw, added with mushroom, chicken and Chinese cabbage.

The clear-looking soup tasted rich and nutritious, as though every spoonful was packed with the essence of the each quality ingredient. To some, it is an acquired taste, but it gets better.

The dish is so named because it is said that even Buddha himself would jump a wall to get a taste of the dish.

Available on Lunar New Year’s Eve. Do note that every diner is limited to one bowl, which I think you will appreciate till the last drop.

Cantonese-style BBQ with creamy SALTED EGG sauce
Some of our favourite roasts meats are available, including Roast Pipa Duck, Roast Chicken, Char Siew and Crispy Pork Belly. All can be dipped into a variety of delicious accompanying sauces such as chicken rice chill, garlic sauce, hoisin and dark soya sauce.

Our sharp eye also spotted creamy Salted Egg sauce and ask, “Chef, can salted egg sauce and Siew Yoke go together?”

The answer was “Of course!” We tried and were thoroughly pleased with golden, incredibly crispy pork belly dipped with buttery salted egg yolk sauce which is of thick texture.

While mustard was our previous preferred dip, we think we found a new favourite.

Crispy Red Snapper
The salted egg yolk sauce also went well with the Crispy Red Snapper, where the fresh fish is deep fried in biteable pieces in a light batter, still staying rather moist within.

‘Live’ Dim Sum
Other than heavier tasting dishes, those who have a smaller appetite would be pleased with the dainty sized dim sum, like the har gao (prawn dumpling) which is delicately wrapped with translucent skin.

Dessert Station
During the festive period, there will be a mixture of local sweet desserts such as Cheng Teng with dried longans, barley, gingko nuts and lotus seeds, Red Dates Chocolate Cake, Mandarin Cheese Cake, Deep-fried Nian Gao and Nonya Kueh Kueh.

If you prefer something more Western and French, Pastry Chef Florent Castagnos’ creation such as Red Velvet Cake, Strawberry Mousse Cake, Orange Konnyaku Jelly and Raspberry.

Do make some space for the Avocado Gelato.

Other highlights for the all-you-can-eat buffet include the colourful Salmon Yu Sheng, traditional Eight Treasures Pen Cai, Braised Pork Belly, Taro, Golden Pumpkin, Braised Mushrooms, Broccoli, Conch and Dried Oysters.

Of course the selection of Alaskan king crabs, Maine lobsters, prawns, scallops, freshly-shucked oysters, and sashimi still remains.

Lunar New Year’s Eve | 7 February 2016
Dinner Buffet: Adult $108++*, Child (aged 4 – 12 years old) $54++*
*inclusive of free-flow of soft drinks and juices

Lunar New Year | 8 – 22 February 2016
Lunch Buffet: Adult $55++, Child (aged 4 – 12 years old) $27.50++
Dinner Buffet: Adult $75++, Child (aged 4 – 12 years old) $37.50++

Private Dining – Lunar New Year Dinner Set Menu 7 February 2016
Enjoy a bountiful feast and celebrate Lunar New Year’s Eve with friends and family over a delectable 8- course meal, within the comforts of a private dining room.

Package includes:
• 8-course set dinner menu
• Free-flow of soft drinks and beers
• A pair of prosperity Mandarin oranges for each guest
From $1,388++ per table of 10 guests

Seasonal Tastes
The Westin Singapore, Level 32, 12 Marina View, Asia Square Tower 2, Singapore 018961
Reservation: +65 6922 6968
http://www.thewestinsingapore.com/en/lunarnewyear2016
Email: seasonaltastes.singapore@westin.com
Opening Hours: 6.30am – 11.00pm (Mon-Sun)

Lunar New Year Classics to Order (25 January – 22 February 2016)
Need to pick up a Yu Sheng for the office or house gathering?

The Seasonal Tastes Prosperity Yu Sheng ($68 for 4 persons, $118 for 8-10 persons) is served with fresh julienned green radish, carrots and deep-fried crispy yam and served alongside fresh Bluefin tuna, jellyfish, salmon roe, deep-fried white bait, homemade pickles – pickled cucumber with chili, pickled papaya with soya vinegar, pickled mango with turmeric, pickled turnip with roselle flower, and tangy passionfruit sauce.

Other choices include the Fortune Yu Sheng ($58 for 4 persons, $98 for 8-10 persons) with salmon, salmon roe and crispy fish skin; Double Happiness Yu Sheng ($68 for 4 persons, $118 for 8-10 persons) with salmon and Hokkaido scallops; Abundance Yu Sheng with salmon, abalone and jellyfish; Bountiful Harvest Yu Sheng ($128 for 4 persons, $208 for 8-10 persons) with fresh lobster, abalone, salmon and salmon roe.

Vegetarian friends can choose the Flourishing Prosperity Yu Sheng ($48 for 4 persons, $88 for 8-10 persons) with sea coconut, dried berries and honey walnuts.

Pen Cai ($398 for 4-6 persons), Wok-fried Glutinous Rice ($80 for 8-10 persons), Roasted Hungarian Goose ($138 for 3kg) and Sea Salted Baked Sakura Chicken with Truffle Oil ($88 for 2kg) are also available for takeaway and delivery orders.

For more details: http://www.thewestinsingapore.com/en/forms/cnytakeaways

* This entry is brought to you in partnership with Westin Singapore.

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Empress is chio, very chio, pretty in a classy, elegant, tasteful sort of way. Not common word associations with Chinese restaurants in Sigapore.

Located in the iconic Asian Civilisations Museum, Empress by the Privé Group offers Cantonese-styled dishes in a contemporary setting.

There are options of alfresco dining by the Singapore River waterfront, or indoor within the colonial building with vibes of a living brasserie. Seating arrangements are varied, with a few typical round tables, long tables with heightened chairs, or bar side sitting.

From a quick glance, the crowd here during lunch generally comprises of business people for corporate meals, with a fair mix of both Asian and Westerners.

The group of us were initially partially sceptical, wondering if it is yet another mish-mash eatery in disguise under a Chinese restaurant that appeals mainly to the Westerners (my Hong Kong friend would say “gwai lo).

“My ang moh ex-date brought me to this XXX restaurant on the hill saying it serves authentic Chinese food. It was tough to survive that meal.”

After the meal, I am glad to announce Empress is actually legit.

We were served by a waitress from Romania. When she brought the yusheng out, we were half-suspecting if she would be the one saying the Chinese New Year greetings.

“Of course it is me.” She wasn’t kidding, and more fluent than some people I know.

Empress’ signature items include Triple Roast Platter ($28, $42, $56), Seared Angus Beef Tenderloin Cubes ($32, $48, $64) with black pepper sauce and garlic, King Prawn Dumpling in Supreme Broth ($14 per person) and a vegetarian Fried Brown Rice Medley ($20, $30, $40) with hon Shimeji mushrooms, asparagus, goji berries and pine nuts.

There are some parts to nick-pick about the Roast Platter of char siew, crackling roast pork and sticky sweet pork ribs. But overall, it was a respectable plate – the saucy pork ribs in good proportions of lean meat and fat; siew yoke with delectable crisp skin; and roast pork though slightly meaty tough, was still decent.

Other food wise were a mixture of hits and misses, some hovering about 6-7 points over 10.

The Dragon’s Breath Angus Beef Hor Fun ($22, $33, $44) was ironically short of that ‘dragon’s breath’, ie no wok-hei (wok-heat) and Poached Amaranth with Trio of Eggs could do with deeper flavours in the stock used to cook.

The desserts though, turned the tables around.

We liked all of them to varying degrees, from the Peanut Coated Black Sesame Mochi Balls ($12), Sticky Date & Logan Pudding with vanilla swirl ice cream ($12), Jasmine Tea Poached Pear ($12), and the seasonal special of Lucky Orange – mandarin orange filled with orange granite and soymilk panna cotta.

There were some hiccups – during the initial reservation when they almost wanted to cancel our table despite having an earlier confirmation, some wrong orders that came, and long waiting time between dishes.

Otherwise, Empress quite successfully brings together a Chinese dining experience with friendly Western dishes. Except this may not be the restaurant to bring a demanding Chinese mother-in-law. Ang-moh boyfriend, can.

Empress
1 Empress Place, Asian Civilisations Museum #01-03 Singapore 179555
Tel: +65 62388733
Opening Hours: 11:30am – 3pm, Last Order 2:30pm (Lunch), 6pm – 11pm, Last Order 10:45pm (Mon – Sun)
Empress Bar: 4pm – 12am (Sun – Thurs), 4pm – 1am (Fri – Sat)

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Lukyu Teahouse and Restaurant at Chinatown Point has been where my family goes for dim sum, especially after some shopping at People’s Park.

To those who are thinking of the name reminds you of a restaurant in Hong Kong, no, they are not affiliated, but a local brand related to Fortunate Restaurant.

The name “Luk Yu” is inspired by Tang Dynasty poet Lu Yu, known for writing about the drinking culture of Chinese tea. This is to further emphasize the importance of tea pairing in the appreciation of dim sum.

The restaurant at the ground floor has a huge space – you cannot really tell its area from the outside until you get in.

Its décor and vibes do remind some of the Chinese restaurants in Hong Kong with a slight modern touch, and seems popular with families and office workers for lunch and dinner meals.

My mum has mentioned she liked the items there, and therefore we have been returning for its daily handmade dim sum. (An additional mention is that the Lukyu is wheel-chair friendly, and I found it easy to manoeuver my mum from the taxi stand to within.)

I had the opportunity to try out a larger variety of the dim sum, and here is my verdict on 12 items we tried:

Creamy Custard Bun ($4.50)
Not common to see a light green liu sha bao? Ah, an outer fluffy skin along with faint pandan fragrance, then with liu sha bursting out as you take a bite. Careful, hot.

I liked the filling which had a higher salted egg portion. If there could be more of the smooth custard component, it would have been a perfect bun.

Luk Yu Prawn Dumpling ($4.80)
Har Gao is my usually regular to-order at any dim sum restaurant, and Lukyu revealed this is one of their best-sellers.

Was pleasantly pleased to see plump ones served, three in a basket with big and firm fresh prawns wrapped tightly within. Skin was translucent and didn’t stick to the teeth.

Beef Wrapped with Beancurd Roll ($4.80)
As the others ordered this, I didn’t notice that the fillings within the soft fu-zhu roll was… savoury tender beef. Not the usual pork or bamboo shoot.

Eat the whole thing with a half-a-spoonful of the accompanying thick gooey sauce.

Pork Ribs with Spicy Sauce ($4.80)
Actually, I am not a typical fan of pai gwut as sometimes there would be a weird porky aftertaste, but Luk Yu’s tender almost soft ribs were a delight, smothered in a mild spicy sauce.

Fried Carrot Cake ($5.50)
Lukyu offers both Pan-Fried Carrot Cake, and Fried Carrot Cake with XO Sauce that looks more like the local version served in food centre.

I say, pick the later which contain soft stir-fried cubes of radish goodness with a thin crisp exterior layer.

Siew Mai with Fish Roe ($4.80)
Siew mai boosting fresh-tasting ground pork and chopped shrimps, topped with topiko. This is decent, though I wished it was plumper and juicier.

Wanton in Spicy Vinegar Sauce ($4.80)
This can be seen as a less-oily version of the Hong You Chao Shou, with Sichuan-style wantons coated in a spicy not-overly intense sauce of vinegar, soy and chilli oil.

Hot, sour, salty, slippery all at the same time.

Deep Fried Yam with Strawberry ($4.50)
My mum who is Teochew loves yam-anything. This is a sweeter take of the familiar Yam Puff. Instead of minced pork wrapped within, this is a version with strawberry.

Plus point is that it is not overly greasy, though overall I am neutral towards this combination.

Pan Fried “Jiu Cai” ($4.50)
An adaptation of the Chinese Scallion Pancake, these ball-shaped items come wrapped with chopped chives, minced pork and shrimps with a pancake-like exterior, pan-fried till crisp. This ensures that the fillings are not exceedingly oily.

Mushroom & Spinach Dumpling ($4.50)
Suited for the vegetarians, the jade green coloured dumpling had an appealing look, wrapped with mushroom and spinach.

Deep Fried Sweet Potato with Banana & Red Bean ($4.50)
Eat this while it is hot to appreciate the natural sweetness of bananas and piping smooth red bean.

Smoked Duck & Mango Bun ($4.80)
Although this was a recommended item, and it is one-of-a-kind, there could be more slices of smoked duck to feel more substantial. The mango bun was also slightly dry.

Overall, Lukyu has a few stand-out dim sum items such as the Har Gao, Siew Mai, Beef Wrapped with Beancurd Roll, Carrot Cake and Pork Ribs with Spicy Sauce, suited for family-style gatherings.

As a suggestion, it could further incorporate a creative spin to some items to further attract a younger dining group.

Other than dim sum, Lukyu Teahouse and Restaurant also offers Cantonese style and locally-inspired dishes such as BBQ Pork in Hot Plate, Beef with Golden Mushroom in Satay Sauce, Sautéed Prawn in Chilli Sauce, and signature double-boiled “Beauty Soups” – which I thoroughly enjoyed.

Luk Yu Teahouse & Restaurant
Chinatown Point, 133 New Bridge Road #01-41/42, Singapore 059413
Tel: +65 6262 1717
Opening Hours: 8am – 10:30pm Daily
http://lukyu.sg

Luk Yu Restaurant & Teahouse
Ion Orchard Food Opera #B4- 03A
Tel: +65 6509 9608

*This entry is brought to you in partnership with Luk Yu Teahouse & Restaurant.

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Itacho Sushi has opened a Hong Kong Wonton Noodle shop called, emm… Hong Kong Wonton Noodle. The team probably did not have time to brainstorm for a more creative name.

Taking over the shop space previously occupied by Carl’s Junior, the Hong Kong based Taste of Japan Group endeavors to deliver authentic HK style noodles.

The usual staples are available – Prawn Dumpling Noodle ($7.80 for both soup and dry), Stewed Beef Brisket Noodle, Dry Shrimp Seed Noodle ($6.80). We also spotted Chicken Feet with Mushroom ($7.80) and Pig’s Trotter in Red Fermented Beancurd Sauce Dry Noodle ($7.80).

I was however, disappointed to see no roasted meats anywhere on the menu.

Authentic Hong Kong wonton noodles is characterised by springy noodles, wontons filled with fresh shrimps and pork, and dry fish soup base.

When the bowl of noodles arrived, we couldn’t stop wondering, “Why is there such a fishy taste to the soup?”

This version is at most ordinary. While the noodles were thin and springy, the dumplings were small and soup had an unpleasant alkaline aftertaste.

But you might be comforted to know that the bowls are bigger here (compared to competitor Mak’s) and you don’t have to order two portions to be full.

The Dry Stewed Beef Brisket Dry Noodle ($7.80) fared much better, spared being in that soup, and had tender brisket pieces in an appetising sauce.

It was a decent plate, but still a far-cry from other good versions found in Hong Kong.

To answer that question that many would be asking: The noodles over at Mak’s, are unfortunately better.

Hong Kong Wonton Noodle
68 Orchard Road, Plaza Singapura #B2-25 Singapore 238839
Tel: +65 6694 0923
Opening Hours: 11am – 10pm (Mon-Thurs), 11am – 11pm (Fri-Sat), 11am – 10pm (Sun). Closed between lunch and dinner times.

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“Auntie Lian, you remember me?” It was such a pleasant surprise to meet Auntie Leng again, serving customers as per normal in Putien’s new outlet at Ion Orchard.

To many, she may be just another waitress in a Chinese restaurant. To some, she is the face of Putien’s ‘Madam Leng Mooncakes’.

To me, she is that same sincere auntie with a 慈祥 (kindly) smile when we were served at a Heng Hwa coffeeshop along Kitchener Road more than a decade ago.

I remember that she would go around the different tables, helping to pour chrysanthemum tea, asking customers how the food was.

Auntie Leng looks the same. And she added, “总觉得你很面善.” (I find you very familiar.) I wanted to tell her, “Yah I know, I am much fatter now.” She is temporary deployed to Ion’s branch to help manage and train new servers.

I used to intern nearby, and have seen Putien expand from a little eatery to the well-known restaurant chain it is now.

This swanking modern Chinese restaurant is located at Level 4 in between Paradise Dynasty and Saveur Art .

Overheard next table: The queue at Paradise too long, don’t want to wait, so come to Putien. Okay…

The Heng Hwa Bee Hoon ($8.90), Lor Mee ($8.90), Mee Sua ($8.90), Stir-fried Yam ($11.90), Bamboo Herbal Prawn ($5.90), and Sweet & Sour Pork with Lychees ($12.50) are some of my must-orders since the good old days.

Once in a while, I would steer out of my typical orders and try something different.

The last I had was the Deep Fried Pig’s Trotters with Salt & Pepper ($5.90 per piece, minimum 2 pcs) which was unfortunately a regrettable choice – much too greasy and oily that I worry for my arteries. I knew it would be fatty, but not to that extent.

The Heng Hwa Bee Hoon is my favourite order. It is milled by hand in Putian (the coastal town), painstakingly dried under the sun by an old couple, which gives it a fluffy springy texture.

The bee hoon is usually cooked in pork bones and old hens stock with simple ingredients like peanuts and clams, garnished with strips of seaweed and crunchy peanut.

What you may not know is a dish unique to Ion’s Putien – Fried Heng Hwa Bee Hoon with Soy Milk 豆浆米粉, where the sun-dried beehoon is simmered together with eggs and fresh grinded soy milk.

What you get is a wetter-than-usual style, the taste of the soy milk being very subtle and lingering towards the end of every bite With that said, I will still order their normal version next time.

For friends in Taiwan, you may be seeing more Heng Hwa dishes soon, as Putien will be further expanding into Taiwan through a joint venture partnership with Wowprime Corporation.

Putien Ion Orchard
2 Orchard Turn, #04-12, ION Orchard, Singapore 238801 (Orchard MRT)
Tel: +65 6509 4296
Opening Hours:
Mon – Fri Lunch: 11:30am – 3pm (Last Order: 2:30pm), Dinner: 5:30pm – 10pm (Last Order: 9:30pm)
Sat, Sun & PH Lunch: 11:30am – 4:30pm (Last Order: 4pm), Dinner: 5:30pm – 10pm (Last Order: 9:30pm)

Other outlets at 127 Kitchener Road, Jurong Point #02-34 JP1, Marina square #02-205, NEX #02-18/19, Parkway Parade #02-13/13A, Raffles City #02-18, Resorts World Sentosa #01-203/204, Tampines Mall B1-27, VivoCity #02-131/132

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Ah, the taste of homely zi char style heritage dishes. Joyden Treasures at Leisure Park Kallang is the third eatery by Joyden Concept, featuring old school heritage dishes, and a few of the owners’ very own recipes.

I am always on a lookout for Chinese restaurants in Singapore for dim sum lunches and family dinners. Other than the already familiar Crystal Jade, Imperial Treasure, TungLok, Paradise restaurants, locally established Diamond Kitchen and Joyden have each gained their loyal following.

Joyden Treasures feature quite different offerings from the original seafood restaurant at West Coast and Canton Kitchen at HillV2, though some signatures can still be found (though not those I was looking out for).

Some of the recommended include Traditional Salt Baked Crab (Am so eyeing this), Crispy Fragrant Duck with Petite Lotus-Shaped Buns ($58), Jumbo Prawns in Traditional Dark Sauce ($25, $36, $52), Homemade Seafood Beancurd Rolls ($20, $26, $36), Double Boiled Seafood Soup in Whole Old Cucumber ($14), and Phoenix Beancurd Skin Prawn Roll ($16, $22, $30).

Auntie (the waitress) recommended the Signature Braised Fish and Seafood Vermicelli “Tai-O Style” ($18) added with little crispy pieces of salted fish, which went well with the super homemade belacan sauce.

The flavours of the rich seafood broth permeated through to the bee hoon and gave it an appetising savour, though I personally thought the dish could have more ‘wok-hei’ and wetter with gravy.

Dim Sum items were hits and misses. The Sliced Pork and Century Egg Congee ($5.50) turned out to be too salty, and I had to return the dish (and I seldom do that, because I have grown to be tolerant.) The second version was much better.

The Har Gao ($4.50) was fresh tasting with succulent prawns, while the Siew Mai ($4.50) was also above average, though size could be bigger and the skin kept sticking.

This is the type of restaurant to bring ah-gong and ah-ma for a family gathering – big in space (can fit more than 200), can find car-parking easily, and serving staff is the friendly personable uncle-auntie type (Okay lah, not all. Otherwise the younger staff may feel unhappy reading this.)

Joyden Treasures
Opening Hours: 5 Stadium Walk #02-42, Leisure Park Kallang, Singapore 397693 (Stadium MRT)
Tel: +65 6446 8488
Hours: 11:30am – 3:00pm, 6:00pm – 10:00pm (Mon – Fri); 10:30am – 3:00pm, 5:30pm – 10:30pm (Sat, Sun, PH)

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Crystal Jade opens a new concept of Crystal Jade Prestige at Marina Bay Financial Centre.

I like the word “prestige”. It conveys a good standing, respect, reputation and appears to be quite apt as the restaurant is set within Singapore’s CBD – CJ’s first in its 25 years of history.

Many would ask a similar question – how would Crystal Jade Prestige be different from the other familiar concepts of Kitchen and La Mian Xiao Long Bao?

In terms of branding, Prestige would certainly be positioned as more upmarket and premium, and also adventurous and bold with the choice of ingredients and food presentation.

It is probably at a spot now that caters well for business luncheons, dinner with some fine dining flair, and dim sum over the weekend with the family when the CBD gets quieter.

Dim Sum Lunch
Crystal Jade has been known for its dim sum – you kind of know there is a certain standard to meet, especially for their well-loved classic of Xiao Long Bao.

So when I was at Prestige for lunch, I was on a lookout for novel, unique creations.

Some dim sum items that caught my eye – Siew Mai topped with Caviar ($5.80 for 4 pieces), Pan-fried Siew Mai with Foie Gras Sauce ($12.80), Steamed Dumpling with Shrimp & Black Garlic ($5.80 for 3 pieces), Baked Abalone & Diced Chicken Pastry ($6 for 3 pieces), Baked Cheese Bacon Roll with Seafood ($5.80 for 3 pieces), Deep-fried Shrimp & Minced Pork in Salted Egg Yolk wrapped in Rice Roll ($6.80).

On the top of my recommendation would be the ‘Golden Sand’ Steamed Rice Roll, sometimes better known as ’cheong fun’.

I was actually expecting something wetter. To my delight, the fillings were deep-fried, rather similar in texture to the dough-stick stuffed ’zha leung’ not that commonly found in Singapore.

It is not easy to achieve something that is slippery-smooth the outside, yet still crispy on the inside.

This had that added dimension – shrimp and pork for the savouriness, with a tinge of salted egg yolk flavour. Although there was mustard dip provided on the side, this roll was good enough to eat on its own.

The luxe-looking Steamed Pork and Shrimp Dumplings with Caviar ($5.80 for 4 pieces) were considered a steal looking at the pure amount of roe on top.

The taste matched up to its appearance, being juicy-fresh with a good bite.

Some of the items had that ‘Hong-Kong’ element, especially the Baked Abalone & Diced Chicken Pastry ($6 for 3 pieces).

There was this buttery-sweet taste on the crumbly baked pastry shell, and the fillings were fried abalone and diced chicken still sauce-y and steaming hot.

Prestige’s Signatures
One feature of Crystal Jade Prestige’s dishes is the usage of premium such as lobster, bird’s nest, and even truffle and foie gras, which are less commonly found in Chinese cooking.

Two of their signatures were not quite what I initially expected, or seen.

The first was a ‘rice roulade’ 饭卷 ($20/pc, $168/half or $328/whole) – a crunchy brown outer layer with plump grains of Japanese short-grain pearl rice densely packed inside.

After eating, you would realise the ‘skin’ is actually suckling pig crackling (then you would wonder how on earth did chef wrap this up so beautifully and neat).

The rice was flavourful, cooked with abalone sauce and infused with truffle for that aromatic whiff.

The Pan-fried Beancurd with Black Truffle Sauce ($8.80) might not be a good-looker, after all, it arrived brown and appeared greyish-black inside.

Aren’t tofu supposed to be beigey white? This slab was made with squid ink mixed within, covered in breadcrumbs and deep fried, then drizzled with a heady truffle-accented mushroom sauce.

For Salted Egg Yolk lovers, you would be pleased to have this yin-yang Combination of Deep-fried Scallop with Salted Egg Yolk and Chilled Organic Tomato served with Avocado Sauce ($20).

The name is a mouthful, but the dish a mouthful of flavours.

Imagine a deep fried nugget, but with a big, fat, plump, fresh Hokkaido scallop encrusted within.

The salted egg yolk is used in the batter, thus you would savour the nuances on the crisp golden outer layer every bite you take.

There were some dishes that I thought could be further refined though. Chinese soups cooked in coconut seem to be the highlight of almost every high-end Chinese restaurants in Singapore of late.

In the case of the Lobster & Seafood Tomato Thick Soup served in Coconut ($28), the rich crustacean flavour of the lobster seem to be ‘fighting’ for a spot with the full-bodied tomato soup and sweetness from the coconut. Perhaps less could be more.

Sweet Desserts
The Trio Dessert on Ice ($14.50) is perfect for those loving a variety of flavours as it comprises tasting portions of Aloe Vera with Lemongrass Jelly, Chilled Mango Purée with Pomelo & Sago and Chilled Black Sesame with Coconut Milk.

The lunch and dinner portray different moods at Crystal Jade’s first foray to the Central Business District of Singapore.

The dining hall feels vibrant during lunch, where corporate diners arrive for dim sum and enjoy Chinese food over business meetings.

Dinner would present a more intimate dining experience for contemporary Chinese cuisine with wine pairing.

Weekend Lunch Indulgence
Enjoy 25% off Tea Smoked Roasted Duck and Dim Sum in celebration of Crystal Jade Prestige’s opening. Offer is valid till 30 April 2016 on weekends (lunch till 3:30pm).

Crystal Jade Prestige
8A Marina Boulevard, Marina Bay Financial Centre (Ground Plaza, entrance via lift on ground floor to L2), #02-01, Singapore 018984 (Downtown MRT)
Tel: +65 6509 9493
Opening Hours: 11:30am – 3pm, 6pm – 10:30pm (Mon – Fri), 11am – 3:30pm, 6pm – 10:30pm (Sat, Sun, PH)

* This entry is brought to you in partnership with Crystal Jade Culinary Concept Holdings.

The post Crystal Jade Prestige – Modern & Bold Crystal Jade With Tempting Dim Sum Items appeared first on DanielFoodDiary.com.

[Bangkok] The more I visit Bangkok, the more I am trying out restaurants I would have never considered in the past.

“Hong Kong Fried Rice Noodle?” Yes, I ventured to Luk Kai Thong Royal Cooking to try out Chinese style hor fun. Twice in fact. And it wasn’t cheap, but both times were satisfying meals.

“Kai Thong” means “golden chicken” in Thai, while “Luk” represents “baby”.

Part of the posh looking restaurant was designed to look like a bird cage, complete with hanging plants, and a buzzer that emitted sounds of chirping when I called for a waiter.

The inside with more communal tables was stylishly done up to go with the theme, and you would never have quite imagined this was a Chinese restaurant.

From the look of it, this is where the Thai upper-middle class dine at, and it was full-house.

The offerings are primarily Hong Kong style, though more Thai dishes have been added over the years.

Popular items include the Hong Kong Fried Rice Noodle with Pork and Prawn, Crispy Noodle with Australian Beef, Stew Pork Belly and Vegetables with Baked Rice, Steamed Minced Pork with Thai Salted Fish and Baked Rice, Hong Kong Egg Noodles with Deep-Fried Pork Fillet or Wontons.

It was 255 baht (SGD$10, USD$7.20) for a plate of Rice Noodles with Pork and Prawn, considered pricey in Thailand’s context.

Oh, oh, oh… but when I took a mouthful, I could feel the wok hei and its slippery texture of the flat and smooth rice noodles,. That sauce, what sorcery. There were only 3 pieces of the sliced pork (why so few), but were so incredibly tender soft.

The dish looked so deceptively modest and effortless (even seemed pre-cooked), but the components came together in harmony.

“Best hor fun ever?”

“Could be.” Considered we tried so many rice noodle dishes in our lives, this was what we would return for. (Which we did, and probably again.)

I also tried a Hong Kong style Deep Fried Pork with Sticky Rice (295 baht, SGD$11.60, USD$8.40) which was decent, but there would be other modern Thai restaurants which offered better ones.

The Stew Pork Belly and Vegetables with Baked Rice, Kong Bak as how I would normally call it, was typically oily but dreamily melt-in-your mouth. A mixture of salted vegetable was stir-fried on fragrant Thai rice, and this reminded me of my growing up years when such a dish was more common, even right at home.

On the other side of the restaurant is a dessert and takeaway counter, and most would come in groups to try their Pang Cha Royal Thai Tea (295 baht, SGD$11.60, USD$8.40) aka the Thai version of bingsu.

Lukkaithong Royal Cooking @ The EmQuartier District
Room No. 6A04-05, 6th Floor, The EmQuartier Department Store, No. 693, Sukhumvit Road, Klongton Nua, Wattana, Bangkok, 10110
Tel: 02-0036301
Opening Hours: 10am – 10pm Daily

Lukkaithong @ Thonglor 13
251/2 Soi Thonglor 13, Sukhumvit Road, Khlongtannuea, Watthana, Bangkok 10110
Tel: 02-185-2698
Opening Hours: 11am – 9:30pm Daily

Lukkaithong @ Chic Republic
90 Chic Republic Flagship Store Soi Yothinpatana, Praditmanutham Road, Klongjan, Bankapi, Bangkok 10240 (Ekkamai-Ramintra Express Way)
Tel: 02-149-4608
Opening Hours: 11am – 9:30pm

* Daniel’s Food Diary pays for food reviewed unless otherwise stated.

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Hands up for those who fancy some comforting Malaysian style Sarawak Kolo Mee and Pan Mee.

Face To Face Noodle House 面对面, home to the original Sarawak noodles has arrived in Singapore at City Square Mall.

Here’s how successful the noodle chain is: 30 outlets across Malaysia, sold more than 2 million bowls of noodles, with an annual turnover of more than $9 million. Anyone tried this before?

This shop at City Square Mall Level 2 is its first overseas outlet, and hopefully more to come.

Its noodle style is closely related to the Jook-Sing technique, one of the rarest forms of noodle-making. The shop currently uses a 104 year-old recipe handed down by the founder’s great-grandfather who honed the skills in Hong Kong.

The Jook-Sing method traditionally uses a bamboo log to press eggs and flour into thin strands.

Modern machinery (along with human skills) is used within the Face To Face outlet to create noodles every single day. Fresh, no additional preservatives used.

Traditional Sarawak Noodles ($8.90)
To be fair, I have yet to try traditional-traditional Sarawak Noodles, so I won’t be able to vouch on its authenticity (Let me know if you have tried the ‘original’).

The homemade noodles served with minced pork, char siew, fried wanton and marinated spring onions reminded me of wanton noodles with more ingredients.

The noodles made were enjoyably thin, and not as curly as the other brands that I know about. The ‘bite’ was enjoyable – cooked al dente, with a chewy, springy, eggy texture.

Some might question about its blandness. This dish was interestingly not sauce-dependent, with light pork sauce and some aromatic pork lard oil coating the strands. Kept it clean, kept it simple.

I asked and learnt that this minimal-sauce recipe was how it was done back home in Sarawak. However, if you would like it to be more sauce-y (as this is what local Singaporeans are accustomed to), you can request upon ordering (some goes for the Pan Mee).

Hot & Spicy Pan Mee
I know the noodles is the star ingredient, but the ingredients that stole my heart were the anchovies and house special dry chill.

The ikan bilis were so crisp and addictive, adding that salty trace and faint crunch on every bite.

The specialty chili was power yet not over-fiery. It single-handedly lifted the taste of the noodles to another dimension. Add a dash, and test your tolerance level. If you could take it, add a spoonful – why not? For that extra kick.

Genki Herbal Chicken Soup Pan Mee ($12.90)
This is the kind of soupy dish to have when you require some comfort in your belly. The broth was light and clear, herbal, yet not tasting ‘medicinal’ and bu.

Spotted some angelica root (dang gui), cordyceps and gobi berries in the midst, nutritional to the body.

The chicken was added separately on the top. I wondered if the chunk could have been much tenderer and gelled better if it was cooked in the broth already.

Ah yes, I need to mention this. The mee sua lookalike strands were actually a thinner version of the same pan mee. It didn’t turn soggy even though we had subsequent bites after leaving it there for a while.

Curry Chicken Pan Mee ($11.90)
Limited bowls available. The curry gravy was closer to the Indian type (more than the Chinese) and therefore not so lemak

Loved the mini potatoes (inside of the typical large chunky ones) and tofu puffs, especially after they soaked up the spicy curry.

Black Pepper Pork Chop Pan Mee ($12.90)
This bowl had two pieces of pork chop with a base of savoury black pepper sauce.

I reckon that younger diners would prefer this version as it was more robust and flavourful contrasted to the other plainer tasting ones. Though I didn’t think the black pepper and noodles worked well together as well comparatively.

Hakka Yong Tau Foo – Five Treasures Set ($7.50)
This is the only dish not available in the Malaysian outlets, with five pieces of Yong Tau Foo filled with meat and fish paste and steamed in bamboo baskets.

For snacks, you should try the Bacon Cheese Balls ($5.50) and have them while they are hot and oozing with melted cheese.

Chef’s Special Fried Wantan ($4), Deep Fried Fish Cake ($1.50) and Fried Taucu Wings ($4.50) are also available. Taucu is preserved fermented yellow soybeans, commonly used in Chinese Indonesian cuisine, so you get this layer of marinate over the chicken’s outer later.

While drinks are often an afterthought in many casual eateries (the usual generic types or canned ones), the Iced Signature Organic Coffee ($5), Caramel 3 Layer Tea ($4.50) and Multigrain Soymilk ($3.50) all tasted refreshingly good, so much so that I would urge them to consider a takeaway drink kiosk on its own.

In case you missed the signage at the entrance, value sets with a drink are available a $9.90! Add $1 more for inclusion of a snack.

Business over at Face to Face Noodle House is brisk over weekday lunches and weekends. Be ready to wait a while for your hot piping noodles to arrive.

Face to Face Noodle House
180 Kitchener Road, City Square Mall Level 2 Singapore 208539 (Farrer Park MRT)
Tel: +65 6595 6595
Opening Hours: 11am – 10pm
https://www.facebook.com/FaceToFaceSG

* This entry is brought to you in partnership with Face to Face Noodle House.

The post Face To Face Noodle House 面对面 – Famous Sarawak Noodles and Pan Mee Eatery Opens In Singapore! appeared first on DanielFoodDiary.com.

Being half a Teochew (my mum’s a Teochew-Nang), special occasions were celebrated at old-style Teochew restaurants. Those memories of sitting around round tables to jiat dot and relish signature dishes like the Steamed Pomfret, Prawn Rolls and Orh Nee still linger.

Many of such restaurants are no longer around, and so we frequently search for good authentic Teochew food that provides this sense of familiarity.

Paradise Group’s Paradise Teochew Restaurant is a pleasant find, and this is somewhere my uncles and aunties (all my Ah Beh, A Mm, Ah Zeg, Ah Sim, Ah Gou, Ah Gu, Ah I, Ah Gim), and even the young ones should enjoy thoroughly.

Its location is on the 3rd level of Chinese Swimming Club’s Sport Complex at Amber Road.

“Peculiar choice of location”, I first thought. Then I learnt that many Teochew families reside around the East Coast area. The early lunch crowd looked like a mixture of families, friends for a get-together, and office workers for a corporate lunch at the other end of the restaurant.

By the way, the 2nd branch at Orchard Scotts Square is opening soon in June.

The younger generation (boy, I sound old here) may not be aware of the different cuisines between the dialect groups.

Teochew style dishes are known for being light-handed on seasonings with minimal use of oil, hence commonly regarded as being healthier.

Teochew cuisine is said to be originated from Guangdong province in China. The cuisine also focuses on the freshness and quality of the ingredients, and uses heavily on cooking methods such as poaching, steaming and braising.

The Executive Chef Cheng Fa Kwan is from Hong Kong, and has 34 years of culinary experience under his belt. He came from a family of Teochew chefs, with skills passed down from grandfather to father and finally to him; the 3rd generation. So if you actually tried Teochew food in Hong Kong and long for some particular dishes, you may actually find familiar taste here.

Dim Sum
There is a good mix of both popular dim sum items such as Steamed Pork Dumpling “Siew Mai” ($5.80), Prawn Dumpling “Ha Kau” ($5.80), Pan-fried Radish Cake ($4.80) and Steamed Spare Ribs with Yam Strips ($5.80); and Teochew style appetizers in the likes of Porridge with Sliced Pomfret ($8.00), Teochew Prawn Ball ($16 for 6 pieces), Teochew Pork Roll ($10 for 6 pieces) and braised specialties.

Steamed Custard Bun in Piggy Shape 奶香猪仔包 ($5.80)
Couldn’t resist the cuteness of these buns – shaped like a piggy and filled with custard and pine seeds.

No flow in this though, this is a milk yolk ‘nai huang’ custard bun, rather than the molten salted egg yolk type.

Baked BBQ Honey Pork Bun 紫麦雪山包 ($5.40)
The Chinese name of these BBQ Pork Buns happens to be aptly called as “Snow Mountain Buns”, as the slightly crusty sweet outer layer covers like a snow-capped mountain.

Beneath the chewy layer of crust were sweet-savoury char siew fillings, the moist and sticky type that I enjoy.

Main Courses – Teochew Style Signatures

Teochew Style Steamed Pomfret 潮式蒸鲳 (Seasonal Pricing)
The quintessential Singapore Teochew dish prepared the quintessential way.

The chioh her is steamed with the salted vegetables and tomatoes, purposefully kept simple to bring out the natural sweetness of the fish.

This silver pomfret was fresh with chunky meat, no fishy taste, had a clear soup base with an appetizing tinge of sourness coming from the plums. Mum will like.

Sautéed Sliced Beef in Satay Sauce 沙爹酱炒牛肉 ($22.00)
I wasn’t expecting to see a satay-something on the menu, and this turned out to be my favourite dish of all.

After taking a bite of the superbly tender sliced beef, then I recalled “Hong Kong, Hong Kong!” I had something similar over there, though Satay Sauced Beef may not be a common-thing in Singapore.

The sauce covering the crunchy Kai Lan was slurp-worthy, and is specially imported from Hong Kong.

Braised Trio Combination in Teochew Style 潮式卤味三拼 ($24.00)
The classic Braised Sliced Duck, Braised Sliced Pork Belly and Braised Octopus in a platter – is the best way to sample the restaurant’s forte.

Braised dishes are still prepared following traditional recipe and method passed down from generation to generation; with emphasis on the sauce especially.

iners will certainly enjoy the goodness in every piece – soft, yet with a bite. I noted that the seasoning was not too strong on this dish, much lighter than the average Chinese restaurant.

Sautéed Scallop with Asparagus in XO Sauce XO 酱芦笋带子 ($32.00)
Plump scallops cooked with crunchy asparagus, not missing the much-needed wok-hei.

Steamed Diced Chicken wrapped in Egg White Crepe 菊花石榴鸡 ($18.00)
When I heard how this dish was prepared, I got overwhelmed. How much patience is needed?

First, the white skin wrapping is not made from flour, but an egg white crepe which would require much skill for it to be thin yet strong enough to wrap the ingredients so that it remains unbroken. Then, this skin is used to wrap up a mixture of chopped chicken bits, Chinese ham, diced water chestnut and bamboo shoots. Taste wise, somewhat on the plain side.

Pan-fried Oyster Omelette in Teochew Style 潮州蚝煎蛋 ($18.00)
An Oyster Omelette dish that was not too oily, so much so that you shouldn’t feel guilty having second and third bites.

This was a flat round version, encapsulating fluffy eggs and plump oysters. If the omelette was crisper on the exterior, this would have been a perfect ten.

Crispy Sweet and Sour Noodle in Teochew Style 潮式干煎糖醋面 ($14.00)
I must admit this is the very first time I have seen a main staple presented this way.

Said to be found only in Hong Kong, the noodles specially imported was pan-fried to crisp on both sides, yet leaving it moist on the inside. Almost felt like eating a snack.

It’s recommended to douse some vinegar and sprinkle some sugar on it before consuming. A bite and you could experience both that sweet and sour taste of the vinegar. I was not the greatest fan (needed some getting used to), but I think it could grow on you.

Mashed Yam with Gingko 福果甜芋泥 ($4.50)
The Orh Nee served with gingko nuts was smooth with a good consistent amount of sweetness; neither too starchy nor cloying.

Steamed Sweetened Yam, Sweet Potato and Gingko 高烧三宝 ($8.00)

If you would like to experience something different, this dessert, which comes in light and royal purple coloured cubes made of yam and sweet potato, might interest you. For those with a sweet tooth, this dessert is definitely the best way to end your meal.

Generally, I find the dishes at Paradise Teochew Restaurant to be lightly-favoured with the usage of little oil, even lighter than many Teochew Restaurants that I came across.

While some may find that mild, I thought it allows the essence of some of the ingredients to surface, and the older diners would certainly find this a refreshing change from heavy tastes.

Time to jiak-bah-bah.

Paradise Teochew Restaurant
21 Amber Road, #03-01 (Arrival Pavilion) Chinese Swimming Club, Singapore 439870
Tel: +65 6348 7298
Opening Hours: 11.30am – 3.30pm, 6.00pm – 10.30pm (Mon – Fri), 10.30am – 3.30pm, 6.00pm –10.30pm (Sat, Sun & PH)
www.paradisegp.com

* This entry is brought to you in partnership with Paradise Group.

The post Paradise Teochew Restaurant – Authentic Teochew Food and Dim Sum Delights appeared first on DanielFoodDiary.com.

Singaporeans can travel ANYWHERE for good food, including the rather ulu sounding Bah Soon Pah Road for Lobster Porridge.

“Bah Soon Pah Road? I know, I know. Seafood restaurant, right?” The taxi uncle actually knew how to get there, lessening my need to seek help from Google Maps.

This branch of Orchid Live Seafood is located off Sembawang Road, within hectares of land occupied by Green Valley Farms where organic vegetables are grown right in the compounds.

Upon reaching, I thought I was immediately transported to the late 1990s, where rows of seafood tanks were placed right outside the modest looking restaurant, with its ‘good old days’ interior plain, simple, with family style round tables.

Customers kept coming. I was told that the customer base has expanded beyond the locals, with the Japanese and Koreans visiting more previously for signature dishes of Fresh Lobster, Crab, Bamboo Clams, Mussels and Fish especially the Patin Fish.

Orchid Live Seafood has been around since 1999, originally located at Orchid Country Club. Thus its name. It has since moved into two other locations at Bah Soon Pah Road and Jalan Kelulut (Seletar Hills Estate).

Carparking won’t be much for a problem for those who drive, just take note to turn left into the first unit you see, and not to the farms beyond.

Signature Lobster Porridge (100g/$10)
Orchid Live Seafood is known to be the originator of the famed Lobster Porridge, and also one of the largest, if not the largest importer of lobsters in Singapore.

Freshness? Definitely. The lobsters are as fresh as it gets, come from the ‘live’ tanks right outside.

The lobster porridge is cooked Teochew style, with a watery base and rice still mainly in grain form.

Upon drinking the robust broth cooked for more than 4 hours, the draw was its superbly tasty sweetness, coming from the natural flavours and juices of the lobsters.

Couldn’t stop taking spoonfuls to appreciate the comforting goodness, so much so that the server asked, “How come you are not having the rice?”

A small pot of 600g is good for 2 diners, 800g for 3, 1kg for 4, 1.5kg for 6 and 2kg is recommended for 8 diners and above.

Steven Chicken ($12)
This was the dish that was swept clean the fastest by the group of us, named after the creator and owner of restaurant Chef Steven.

There was an interesting story that went to its conception: The special sauced fried chicken was originally created as customers were frequently asking for pork ribs. However, the kitchen has a no-pork, no lard policy.

Chef Steven was then set on cooking a substitute dish for pork ribs.

Chicken pieces were then skilfully sliced to take on the appearance of pork ribs, where the main portion of meat was pushed down to the end. Diners can hold the chicken up by the bone, and bite the meat off as you would with ribs.

Marinated with marmite sauce and honey, sprinkled with white sesame seeds, then deep-fried Steven Chicken pieces were succulent and sweet-tasting. Very addictive.

Chili Prawn Toufu ($30)
This Chili Prawn Toufu is a new addition to the menu which is launched for Mother’s day special this year.

Its gooey eggy sauce enveloped the deep fried beancurd, and should please those who loved to drizzle abundant sauces over rice.

I thought that the sauce base was very similar to the chilli crab style, except that it had a spicier quality and less of the tomato-sweetness one would typically expect. To each his own.

Signature Cold Crab ($52)
In the old days, Teochew fishermen would steam crabs then keep them in ice boxes to still enjoy them while they were at seas. The Cold Crabs has become a known Teochew delicacy, but yet difficult to find in local restaurants.

This version was cooked using a combination of Teochew and Hong Kong methods – the crabs were steamed in a special chicken stock, and chilled to seal in the flavour.

Those had thick thick layers of yellowish ‘gor’ which you can joyfully suck from the various parts of the crabs. I recommend dipping with some of their vinegar.

Boston Lobster ($60- $70)
Perhaps an east meets west dish, Boston lobster cooked zhi char style.

While the flesh was chunky and succulent, I wasn’t too sure if the creamy mayo-like sauce did enough justice to the lobsters, and more buttery aroma would have elevated this dish further.

Still, you could order this for lean and flavoursome meat, at a good pricing.

There are different set meals catered for smaller groups to families, such as a Buddy Meal for 2 pax at $88 which includes Live Lobster Porridge, Steven Chicken, Baby Kailan, Live Chilli Mussels and Mussels; or a Value Menu for 6 pax at $288 with Cold Crab, Live Lobster Porridge, Steven Chicken, Smoked Duck, Live Prawn, Live Patin Fish, Mixed Vegetable, and Ice Cream.

One special thing to note is that vegetables that used to cook in the restaurant are plucked out from the backyard, fresh and organic. If you are up to it, you can take a short walk after the meal to visit the farms – a disappearing sight in Singapore.

Note: Advanced booking of Mother’s Day Dinner on 7th & 8th of May is available. Diners are advised to call early (Tel: +65 6756 0311) as tables typically get filled quite fast during special occasions.

Orchid Live Seafood (Sembawang)
No.1 Bah Soon Pah Road Singapore 769959 (off Sembawang Road)
Bus: 167, 169, 171, 980.167 & 980 comes from Sembawang MRT Station, while 169 & 171 comes from the bus stop opposite Yishun MRT Station.
Tel: +65 6756 0311
Opening Hours: 11am – 11pm
https://www.facebook.com/orchidliveseafood

Orchid Live Seafood (Jalan Kelulut)
16 Jalan Kelulut, Seletar Hills Estate Singapore 809033
Tel: +65 6484 2495
Opening Hours: 11am – 11pm

* This post is brought to you in partnership with Orchid Live Seafood.

The post Orchid Live Seafood – Travel For The Famed Lobster Porridge and Affordable Live Seafood appeared first on DanielFoodDiary.com.

Remember Ju Hao Xiao Long Bao 聚豪拉面小笼包 from Lavender Food Square? After the New Century Food Paradise gave way to a new office space, many of its stalls have moved to further away locations, while some stayed around but lost their previous former glories. *cough cough*

Ju Hao was one of the popular stalls that disappeared without a trace.

I remember first writing about the stall back then when it opened in 2010, and was delighted that a food stall could serve restaurant quality Northern Chinese cuisine. (Time really flies)

Now it has resurfaced again, scaled up as a full-fledged restaurant at Novena Square 2.

That was not the most surprising. The stall used to be known for their Shanghainese Xiao Long Bao and The Beijing Zha Jiang La Mian, has worked in collaboration with Ministry of Food MOF – better known for their Japanese chain of restaurants.

I was told to try their 4 Heavenly Kings – the Original Xiao Long Bao ($5.80 for 5 pieces, $8 for 8 pieces), Pan Fried Guo Tie ($6.00 for 6 pieces, $9.40 for 10 pieces) Steamed Cabbage Dumpling ($6.00 for 6 pieces, $9.50 for 10 pieces) and Egg Fried Rice ($6.80).

The comparison to some of its competitors, like well… DTF, is inevitable.

When the basket Xiao Long Bao was served, I was surprised at the size though. I remembered those at Lavender were plump and rustic looking, but these were a lot daintier, looking similar to DTF’s.

I liked the freshness of the pork and the savoury taste of the soup broth within. However, the skin was a tad thick away from perfection. Size do matters, I preferred the larger ones.

The Egg Fried Rice ($6.80) came in versions topped with Prawn ($11.80), Chicken Cutlet ($11.80) and Pork Cutlet ($11.80).

The chicken cutlet had a respectable crispy outer layer, with meat adequately marinated and tender enough. The rice lacked that touch of aroma and wok-hei though.

Perhaps the best thing I had that meal, other than the Stir-Fried Nai Bai ($8.00) which was surprisingly appetizing, was the Red Bean Pancake ($6.80).

It arrived hot as it should be, with not-too-sweet soft red bean paste flanked by almost paper-thin crepe-like skin. You know, almost like the ones I tried in Shanghai. Quite awesome.

As Ju Hao is still in its opening days, the kitchen still may need some time to fine-tune, and staff to increase in supply to handle a busier crowd.

There is no stopping for Ju Hao. I hear that it will be further expanding to Paya Lebar Square, Serangoon NEX, AMK Hub and Suntec City. Wah.

Ju Hao Xiao Long Bao 聚豪拉面小笼包
Novena Square 2 #01-47, 10 Sinaran Drive Singapore 307506 (Novena MRT)
Tel: +65 6352 0082
Opening Hours: 11am – 10pm

* Disclosure: Daniel’s Food Diary was given a treat for this meal.

The post Ju Hao – That Xiao Long Bao From Lavender Food Square? It Has Returned At Novena Square 2 appeared first on DanielFoodDiary.com.

While dim sum has always been known as a morning dining affair, Swee Choon Tim Sum Restaurant 瑞春点心餐厅 (They spell it as ‘T’) has managed to turn it around to become a well-known supper haunt in Singapore.

An established name of almost 50 years, located in the heart of Jalan Besar, offering almost every dim sum item under the sky, and very importantly AIR-CONDITIONED, Swee Choon has become a default supper place for after-midnight clubbers and hungry groups of friends and families.

I must have eaten at Swee Choon over more than a decade, watching it group from a one-shop space to its present ever-expanding business, with long queues and tables spilling all out.

What is the charm?

I can safely say the food is not the type you will scream “Excellent!”, and seriously most items range about 5 to 7/10 in taste, but it is an affordable, no-frills place that has fond memories for many.

And they keep expanding their menu repertoire – which is a good thing.

Spicy and Sour Soup ($4.50)
Can I say this is my order every single time? Never mind this is not exactly a dim sum dish. Very comforting, a very Singaporean style of Sichuan soup, just right in terms of saltiness, spiciness and oiliness.

If I am feeling upset, I want one bowl all to myself. Add some pepper.

Mee-Suah Kueh ($2.40)
Swee Choon’s very own signature dish – the Mee Sua Kueh is a deep-fried vermicelli cake. I used to like this a lot because it is special enough, like a carrot cake in shape. I recently went back to find out that the taste and execution have somewhat changed from before.

Not as tasty already. Oh well.

Steamed Salted Egg Custard Bun ($4.20 for 3)
While some of Swee Choon’s Liu Sha Bao are not as consistent as we have liked (there was one particular time it didn’t really flow), its Golden Lava buns have always been outstanding for a shop with modest beginnings, with one of my friends exclaiming it is “life-changing”.

Note: There is an orange-coloured version shaped like a pumpkin – The Fried Custard Pumpkin. Can skip, a bit too oily.

Shanghai Xiao Long Bao ($4.50 for 4)
Actually, a surprise find. While the skin may be a few mm too thick for my liking, the inner minced pork was moistly tasty, with fair amount of broth.

Siew Mai ($2 for 2)
This one. Must eat while it is hot. Leave it there for 10 minutes and it will turn into a cold, dry chunk of meat.
Nobody in our table wanted the last piece. So I ‘sacrificed’ and turned out to be a calorie-waster. Note: Price has increased from $1.80 to $2.

Beancurd Prawn Roll ($3 for 2)
Standard stuff – okay. Better with higher prawn to pork ratio.

Deep Fried Shrimp Paste Chicken Wings ($8)
While self-proclaimed chicken-wings-lover PinkyPiggu thought that this dish was far too oily (realised I was not as picky about food as her LOL), I enjoyed the distinct prawn paste seasoning.

Layer Pancake with Egg and Pork Floss ($4.30)
How come the pancake skin seemed to have become thicker?

Red Bean Paste Pancake ($4.80)
The pancake skin was thin enough, with decent amount of red bean fillings. Not too oily too.

Shrimp Hor Fun in Creamy Egg Sauce ($6)
If you are hungry, I think this will be good for sharing as they are not stingy with the ingredients for the price of $6. Otherwise, it is just sauce and ingredients over horfun.

Congee with Minced Pork and Century Egg ($2.80)
Bland. Okay lah, good for those not having a great appetite.

Portuguese Egg Tart ($3 for 2)
Freshly baked, more eggy king, flaky, quite firm, reasonable standard.

A friend goes in and orders by “155, 161, 251, 303.” That represents the numbers of the food he wants, no recollection of the actual items needed.

Another finished an unsatisfactory ‘3-star Michelin meal’ and craves for Swee Choon immediately. In her words, “Swee Choon more shiok.”

What are the items you order from Swee Choon?

Swee Choon Tim Sum Restaurant 瑞春点心餐厅
183/ 185/ 187/ 189/ 191 Jalan Besar Singapore 208882
Opening Hours: 6pm – 6am (Wed – Mon), Closed Tues

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Faigo Hotpot is one of China’s most popular hotpot restaurants, and I would recommend this If you are up for some high-quality meat and fresh seafood with variety of tasty soup bases.

One big difference between Faigo and other hotpot restaurants is that every individual will get a pot with your own soup base, which you can control your own temperatures electronically. (There are even individual USB ports to charge phones!)

There are 5 soup bases of clear Teochew, Bitter Gourd Pork Rib, Potato Curry, Consommé and Sichuan. I picked the Teochew as I wanted to savour more the natural tastes of the meats.

For a basic $19 set, you get a platter of meat, mixed vegetables, mixed balls, carbs, drink and specialty sauces. You can also opt for the $29 or $39 sets with tiger prawns, scallops and wagyu beef.

So the question is: why isn’t there any buzz at all considering this is quite a popular chain in China? This, contrasted with Hai Di Lao 海底捞火锅 which is also located at Clarke Quay.

Singapore’s F&B market can be quite different, where publicity with word of mouth constitutes to patronage. So I didn’t recall Faigo Hotpot doing enough.

The interior decor, amenities, essentially the hardware is top-notch, but one needs to do more to really get the crowd in.

Faigo Hotpot 小辉哥
3B #01-06/07
Tel: +65 6635 5677
Opening Hours: 12pm – 12am (Mon – Tues), 12pm – 2am (Wed – Sun)

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Imperial Treasure introduces a new “Treasures Yi Dian Xin” concept restaurant at Paragon Orchard, which serves up signature selections of the Group’s classic Chinese cuisine in a more contemporary setting to cater for a younger clientele.

The choice of location is not surprising – Imperial Treasure Super Peking Duck which was twice Asia’s 50 Best Restaurants (but fallen out of ranks this year), is just upstairs.

I was initially expecting a younger and more dim-sum focused take due to its name, branding and interior, but it seems like the concept and menu are not dissimilar to some of the other Imperial Treasures, or close competitors like Crystal Jade and to a smaller extent Canton Paradise.

Recommended dim sum dishes include Marcella Fungi Dumplings ($4.80), Deep Fried Porcupine-Shaped Buns filled with Red Bean Paste ($4.80), Crispy Stuffed Minced Prawns with Wasabi Mayonnaise ($4.80) and Crispy Mixed Fungus Spring Rolls ($2.80).

The chain will also carry the Group’s signature traditional Chinese Rice Dumplings made from fillings such as Lotus Paste, Pork and Dried Scallops, all year round.

Imperial Treasure has certainly sent some of its best staff down to hold the fort during the initial days – the auntie auntie type who know what the offerings are, and are professional in making recommendations.

“Am I blocking the light? … … Yes, many people taking photos these few days, more than before” Imperial Treasure seem to have upped their social media game, after being obviously absent from that field for the longest time.

In general, we enjoyed all the dim sum items, better than the average restaurant out there, but we couldn’t help noticed that the food portions were smaller than usual, especially that bunny, sorry porcupine.

Certainly fitted the bill of small and cute, and can I add crispy. But two pops down the mouth, and they were gone faster than the wind.

The Steamed Custard Lava Buns ($3.60) with a swipe of gold in the middle seemed to be taking a cue from some other black buns which made their rounds on Instagram. To be fair, the bun was fluffy, and fillings super hot and oozing.

Good stuff, but I wished for more.

For those who really cannot decide what ingredients to pair with your noodles, the 4 Treasures Signature Noodle ($10) would be a suitable choice – made with springy noodles straight from Hong Kong; accompanied by rich Pig Trotters, wantons, tender beef tendons and prawn dumplings.

It is expected that the tai-tais and families after shopping upstairs would come down for noodles, congee and tea. Yi Dian Xin serves quality dim sum, but I just wished for more treasures to come.

Yi Dian Xin – Treasures by Imperial Treasure
290 Orchard Road, Paragon #B1-08 Singapore 238859
Tel: +65 6262 3662
Opening Hours: 11.00am – 10.00pm (Mon – Fri), 10.30am – 10.00pm (Sat – Sun)

Treasures by Imperial Treasure at Parkway Parade (Opening in June 2016)
80 Marine Parade Road, Parkway Parade, #02-14/17 Singapore 449269
Tel: +65 6247 9218
Opening Hours: 11am – 10pm (Mon – Fri), 10:30am – 10pm (Sat – Sun)

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You can find Hong Kong’s hottest food trend “Steam-Potting” in Singapore, at Steam Box located at Serangoon Gardens (less than 5 min walk from Chomp Chomp).

This is a different way of enjoying ‘steamboat’. Food is cooked by high-speed steaming, not boiled.

(Click PLAY and video will demonstrate how “steam-potting” works.)

If you are racking your brains to think about the next new thing to jio your family, friends or colleagues, look no further.

Apparently, these restaurants are quite the big thing in Hong Kong, with celebrities such as Alan Tam opening up similar concepts.

Here’s how Steam-Potting works: Order your ingredients and they will be brought to your table raw on coloured-plates.

Before the actual steaming starts, a Congee will first be prepared, with ingredients such as rice, clams, dried scallop and broth added to the base. I ordered a $18 version, there is also another at $15 with century egg, pork rib and parsley.

Then the chosen ingredients will be freshly steamed on a perforated tray, using an innovative technique of high-speed steaming.

All it requires is about 2 to 6 minutes for the food to be cooked. (There is a water canister below the custom-made tables that does the constant steaming.)

The varied-coloured plates do not indicate price, but instead the recommended time needed for the ingredient to be cooked. How clever.

Some of the recommended ingredients include: Fresh Flower Crab ($15, $28 for 3), Crayfish ($25 for 3-4 pieces), Fresh Live Clams ($13), Fresh Tiger Prawns ($11.5, $23), Marinated Chinese-style Ginger Chicken Thigh with Wolfberry ($9), and Chef Marinated Minced Pork with Premium Salted Fish ($9).

This is also one of the few places in Singapore to enjoy Dim Sum such as Siew Mai ($4.20), Prawn Dumpling ($4.80) and Creamy Egg Custard Bun ($4.80) that are steamed upon order.

You can really taste and freshness and sweetness of the seafood, with all the natural juices of the ingredients locked in. The Marinated Chicken Thigh is my recommended must-order.

This is also supposedly a healthier way (than say steamboats) because you do not get as much fat, scum and oil.

Although the few of us ordered A LOT (you can see by the photo), we easily cleared almost everything.

Somehow as the dishes were steamed, the meat didn’t feel as heavy.

Homemade sauces such as Seafood Sauce, Black Pepper Sauce, Peanut Sauce and Sambal Sauces are available at the side counter for you to mix and match your favourite dips.

Auntie recommended chopped garlic, which she said would bring out the flavours of the pork and chicken.

Just as you thought the meal has ended… the congee prepared right at the start would be ready, and absorbed with juices dripped from the steamed ingredients down below.

Interesting, the congee wasn’t as flavoursome as I would have thought, but still a satisfying and fulfilling finish.

An indicative expenditure would be about $40-$60 per person. Again, that would depend on what you order.

I personally thought something was missing, could be a bowl of hot soup or something. Perhaps they should include bowls as ala carte orders.

Beyond BBQs, hotpots, mookatas which are still widely enjoyed, Steam Potting at Steam Box will be next in line, and it may probably be a healthier option. (Note: As dinners can get rather packed, lunch could be viable too.)

Steam Box 蒸好食创意蒸汽火锅店
68 Serangoon Garden Way, Singapore 555962
Tel: +65 6281 6939
Opening Hours: 11am – 3pm, 6pm – 11pm Tues-Sun (Closed Mon)

* This entry is brought to you in partnership with Steam Box.

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Hong Kong has a few funky modern Chinese restaurant and bars which do well – Little Bao and Ho Lee Fook at Central come to mind.

Somehow they just got the whole package. It is not just about the food anything, but the vibes, the surroundings, the décor, the cool clientele. (And Little Bao has ultra charismatic May Chow.)

Singapore has a few of these ‘progressive Chinese restaurants’ – the defunct MAD Modern Asian Diner by Dick Lee, the closed LÈ Restaurant and Asian Tapas Bar, Lokkee and Chop Suey.

Emm…. From a marketing angle, it is challenging to position these restaurants, much more difficult than the typical Chinese restaurants.

Is it supposed to attract the locals or expats, or both?

Full of Luck Club 福乐 has opened at Holland Village, from the same team behind Li Bai Cantonese Restaurant, offering a “progressive and contemporary take on authentic Cantonese cuisine”.

I think Holland Village has enough international diners to venture to this establishment, but talking about a more authentic Chinese dining experience, competitor of sorts Crystal Jade is right next door.

Its menu will incorporate Li Bai classics, and offerings of dim sum ($5.40 – $7.20), Hakka Crispy Kurobuta Pork Belly ($18), Crispy Aromatic Duck ($35 for half, $70 for whole), King Prawn Crispy Noodles ($24), Sweet Mint and Lime Cod ($24).

A notch on the expensive side.

During the soft launch phase, it will just offer steamed bao such as Salted Egg Yolk Prawn Bao, Braised Pork Belly Bao, Kung Pao Fried Chicken Bao, Portuguese Pork Chop Bao and Panko-crusted Portobello Bao (any 2 for $9.80).

These baos made their debut at the CRAFT Singapore Festival and were sold out 2 days consecutively. (Though ‘festival food’ and sit-down meals are really quite different.)

One of Full of Luck Club’s highlights is a Bao Bar window concept, where passer-bys can have a view of the bao-making process.

Well, the risky thing is, any fumble is also in full-sight.

“What sauce to add to the Kung Pao Bao ah?”

I sincerely hope it is just opening week jitters, and perhaps the very first thing would be to standard the bao-making process. Some had too much sauce, some not enough.

I liked the texture of the bun. It is not mantou, not char-siew-bao ‘bao’, a style of its own, like the hamburger bun but white and fluffier.

The best tasting item was the Braised Pork Belly, indeed soft, fatty and melted in the mouth. I did wonder about the crushed peanuts, which was quite out of place with the entire package.

In fact, crushed peanuts appeared in 3 out of the 4 baos ordered.

The Salted Egg Yolk Prawn which we looked forward to, was perhaps over-salty – both the sauce and the prawn. So not quite Little Bao yet, but there is potential.

Full of Luck Club
243 Holland Ave Singapore 278977 (Holland MRT)
Tel: +65 6208 6845
Opening Hours: 11am – 11pm (Sun – Thurs), 11am – 1am (Fri – Sat)

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One of the greatest challenges in terms of dining with the family is, finding the right place. For birthdays, Mother’s Day, Father’s day, or the weekends out together.

Good food, dishes that parents and grandparents will like, suitable for the whole family, ample parking space, not overly crowded… the list can go on.

Joyden Concepts is well-regarded in Singapore for Joyden Seafood (West Coast Recreation Centre), Joyden Canton Kitchen (HillV2), and Joyden Treasures (Leisure Park Kallang).

The Singapore family-owned business was established more than 30 years ago, and has found itself many supporters for its Chinese family-style dishes.

Each Joyden concept is different.

Joyden Treasures features old school heritage dishes, and a few of the owners’ very own recipes to bring back a taste of nostalgia and more importantly, home.

Thus, you will find dishes such as Traditional Salt Baked Crab, Double Boiled Seafood Soup in Whole Yellow Melon, Steamed Red Grouper in Homemade Soy Bean Broth, Phoenix Beancurd Skin Prawn Roll, and Orh Nee… some dishes are hard to find, or even near ‘extinct’.

Many of the dishes are inspired by the owner’s family recipes and traditions, with lots of research done to recreate these dishes as many of these skills have been lost or forgotten.

Traditional Salt Baked Crab (Market price)
In Singapore, you get the likes of Chilli Crabs and Black Pepper Crabs in seafood restaurants, but Salted Baked Crabs?

This turned out to be one of my favourite dishes at the meal. It was refreshing, and I can tell you why.

We are so used to dipping crab meat in heavy sauces, when the crabs are prepared ‘this simple’, you can savour the freshness and sweetness.

‘Simple’ because the presentation looked effortless, but the execution can be demanding.

Salted Baked Crab is a rarity in Singapore due to the time and effort needed to cook this dish, and a variety of natural salts and spices is needed to accent the sweetness of the meat complimented by a smoky fragrance.

This was the style of crabs that I enjoyed sucking, sucking the juices, sucking the flavours, sucking the delicate unique saltiness.

Signature Golden Creamy Crab (Market price)
Again, varied styles to suit different people.

If you relish the type of saucy crabs that can go with deep-fried fluffy mantou, this is it.

This also suits those who cannot take overly spicy sauces such as the pepper-based crabs. The sauce that reminded me of a more savoury form of pumpkin sauce is said to be a “hidden secret recipe”, with a hint of heat and spice. You tell me what it contains.

Joyden Lobster and Noodles with Ginger and Spring Onion (Market price + $10)
Lobsters seem to be the IN food of late. The Braised Lobster Noodles contained noodles poached in a homemade seafood broth infused with aromatics like ginger and spring onion.

The chunks of fresh lobster add to the umami level.

And can I also direct you to the homemade belachan sauce which you can add a dollop, and the whole bowl just becomes another level of appetising.

(Click PLAY for video of Crispy Fragrant Duck with Lotus-Shaped Bun)

Crispy Fragrant Duck with Lotus-Shaped Bun ($58)
This reminded me of Peking Duck meets Duck Confit.

The duck was first presented as a whole. Listen as the waitress cut the skin, and you could almost hear that light crisp.

Then, the duck would be effortlessly shredded and pulled (so tender meat as if the duck had no resistance), the meat stuffed into homemade lotus-shaped buns and tangy pickles.

You can eat it on its own (which I preferred to try its original taste), or drizzle with a sweet citrus sauce.

Steamed Red Grouper in Homemade Soy Bean Broth (Market price)
Despite being half-Teochew and having steamed fishes during family dinners quite often, this was something I never tasted before.

Inspired by the owner’s family recipe, a fresh red grouper is steamed in this special ‘sauce’…. a savoury blend of homemade soy milk.

When I drank the soup base, it was velvety smooth like tau hway chwee (soya bean milk), yet there was a seafood-savouriness.

Worthy dish to order, and loved the crispy enoki mushroom sprinkled on top.

Joyden Phoenix Beancurd Skin Prawns Roll ($16/$22/$30)
This starter comprised of fresh seafood, eggs and herb in beancurd skin then deep-fried.

The beancurd skin was shaped like a rectangle, and somehow reminded crisp and fluffy even though it was left there like for 20 minutes (before we took our seconds).

Traditional Yam Puree, Orh Nee ($16/$26/$36 or $6/bowl)
This, this. Somehow Joyden’s Yam Puree with Pumpkin and Gingko was different from many other versions available in Singapore.

Smoother and not as thick (you can see the viscosity from the photo), so you don’t feel as heavy (and guilty) after a bowl. I wasn’t too sure about the chopped water chestnuts, and would have preferred a version without them.

Traditional Homemade Herbal Jelly with Honey

Joyden Treasures also serves a range of traditional Cantonese dimsum during lunch time. Signatures include Salted Egg Custard Bun ($4.50), Imperial Prawn Dumpling Har Gao ($4.50), Sweet Egg Tarts ($4.50), Brown Sugar Ma-La Gao ($4.20), and the more uncommon Peanut Ang Gu Kueh ($4.20).

GSS CRAB Promotion – Indulge in Joyden’s Crab Fiesta this GSS (at Joyden Treasures and Joyden Seafood)
– 2nd Crab at 15% discount
– 3rd Crab at 20% discount
– Valid till 1 June – 17 July 2016, while stocks last. Refer to T&C in-store

Signature crabs include Joyden Salt Baked Crab (available only at Joyden Treasures), Golden Creamy Crab (perfect for dousing man-tous in) and Wok Fried Crab Vermicelli with Ginger and Spring Onion

Joyden Treasures 欣藝匊
5 Stadium Walk #02-42, Leisure Park Kallang, Singapore 397693 (Stadium MRT)
Tel: +65 6446 8488
Opening Hours: 11:30am – 3:00pm, 6:00pm – 10:00pm (Mon – Fri); 10:30am – 3:00pm, 5:30pm – 10:30pm (Sat, Sun, PH)
http://www.joydentreasures.com.sg

* This post is brought to you in partnership with Joyden Concepts.

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While I was on my way to have Song Fa Bak Kut Teh at the revamped Centrepoint, I was distracted by Souper Tang 汤师父 (LOL).

Isn’t this that famous Tang Shi Fu? Diners who frequently visit Malaysia for food may be familiar with the brand, with 18 outlets across the country, known to serve comforting Chinese soups and cuisine.

The restaurant chain used to be known as Taang Shifu (or Tang Shifu) in Malaysia, serving 12 varieties of double-boiled soups.

The soups are enhanced with Chinese herbs, yet retain delicious flavours that are pleasing on the palate.

The first person I texted was a Cantonese-soup loving (almost a tai-tai but not yet) friend, who MUST have her lo foh tong for beauty and nourishment. Any one you know who is like that?

Their signatures include Signature Souper Pesto Pot ($26.90 for 2 pax, $39.90 for 4 pax) – a homemade pesto broth hot pot teeming with healthy vegetables, Home Braised Pork Belly in Rich Dark Sauce ($18.90), and Stewed Fish Head with Ginger and Chuan Xiong ($21.90).

As I wasn’t in a big group, I was more inclined to order individual portions.

The Shi Quan 10 Herbs Soup ($13.90), known to warm qi and help to relieve low appetite (don’t think I need that), was quite a robust, flavourful bowl with tender pork ribs.

While it was considered ’zhong kou wei’ (heavy in taste), there wasn’t a strong herbal smell, and felt comforting to the belly.

The other dishes were not too bad too, and I would consider bringing the family here.

The Simmered Sesame Chicken Pot Rice ($12.90) was almost like claypot chicken rice, and the pieces were soft, wonderfully marinated, and had no bones (good for the lazy people).

And I know there are those who like to eat the slightly burnt part of the rice. The temperature control for this dish was just nice.

While the Stir Fried French Bean with Pu Er ($11.90) was on the oilier and saltier side, it had been a long time since I last had such a crunchy plate of Si Ji Dou.

The best, best thing actually, happened to be the Caramel Ginger Beancurd ($3.90). Don’t leave without having this dessert.

Its texture can be said to be in between the traditional tau huay and modern style like Lao Ban – smooth and just slides down the throat.

Souper Tang
176 Orchard Road, Centrepoint, #02-52 & #02-K01,Singapore 238843 (Somerset MRT)
Tel: +65 6737 6772

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