Chinese

Dim Sum at Feng Shui Inn (风水廷)

I’ve never stepped into Feng Shui Inn (风水廷) until now as I had heard that the food at this restaurant isn’t cheap. Furthermore, it made headlines several years ago when a diner was charged $1224 for a fish dish!

On a sudden whim, my hubby and I decided to go try the dim sum at Feng Shui Inn as we’ve already tried almost all other restaurants around the resort (except those in the casino as we can’t enter unless we pay the $100 levy).

To get to the restaurant, you’ll need to enter Crockfords Tower and take the lifts to Level G2, where the VIP entrance to the casino is also located.

The interior of the restaurant has a modern design which was quite tastefully done and the lighting inside made it look quite cosy.

We found the motifs on the cover of the menu matched those on the walls of the restaurant.

Upon scrutinising the menu, I found that the prices of the dishes weren’t that scary (i.e. prices were typical of an expensive Chinese restaurant) but most of the seafood dishes were at market prices, so you’d better check with the staff on their actual prices before you order them, else you could be in for a rude shock!

Anyway, we were there for their dim sum and here’s a look at their menu, which has all the prices listed.

We ended up ordering a total of 8 dim sum dishes and 3 desserts!! Initially we had placed orders for the Steamed Minced Wagyu Beef Balls with Bean Curd Skin and Pineapple Custard Barbecued Pork Buns, but were later told they were unavailable (i.e. sold out!! – this was at 2:30pm on a Saturday afternoon). Oh well…

Anyway, here’s what we tried (the names of the dishes listed are as stated in their menu)…

Baked Barbecued Pork Puffs (鲍鱼叉烧酥) – $5.20 per serving
The name of this dish in Chinese states it is an abalone char siew puff. This was a flavour bomb as the filling was sweet and the pastry was fragrant. I couldn’t really find any abalone in it and wondered if it contained abalone sauce instead? Having said that, I did like this puff a lot and it will go into my must-eat list if I come here again.


Lobster Dumplings with Cream Sauce (龙虾白汁批) – $8 per serving
Technically these are mini pies and not dumplings as stated in the English name of this dish! The pastry had a buttery fragrance which I like and it went well with the creamy sauce inside. I loved this savoury dish but my hubby didn’t like it as he felt it was too sweet, so I was only too happy to finish the remaining piece! ^_^


Steamed Rice Rolls with Barbecued Pork & Enoki Mushrooms (金菇叉烧肠粉) – $7 per serving
Mmm…similar yummy tasting char siew as the one in the puff that we had earlier. Overall it was a nice combination with the enoki mushrooms. The cheong fun was also done just right and didn’t fall apart when we picked it up.


Steamed Pumpkin Cakes with Conpoy (干贝蒸金瓜糕) – $6 per serving
This was a steamed dish which was quite thick and definitely contained more pumpkin than flour but I didn’t really fancy it as I thought it tasted a little plain. My hubby on the other hand said that he liked it. I think I prefer having pumpkin cake which is pan fried, but that’s just my personal preference.


Steamed Superior Prawn “Har Kow” (风水虾饺皇) – $7 per serving
Each bite-sized morsel contained a fresh, plump and springy prawn and tasted quite nice.


Steamed Pork & Mushroom “Siew Mai” (北菇蟹肉蒸烧卖) – $6 per serving
This siew mai was packed with various ingredients, plus the fish roe on top of it was springy and gave an added crunch.


Deep-fried Bean Curd Skin Roll with Prawns (鲜虾腐皮卷) – $7 per piece
My first bite was a little disappointing as I felt it was tasteless (probably cos beancurd doesn’t have much taste anyway?). However, I concluded that you’ll need to coat it with a generous helping of its accompanying mayo dip to bring out its flavour.


Bird’s Nest Dumpling (燕窝灌汤饺) – $11 per person
The dumpling was filled with lots of tasty ingredients but I didn’t like the soup, which had a porky flavour. Even though I had put quite a substantial amount of the accompanying red vinegar into the soup, it still didn’t improve how I felt about the soup.


…and now moving on to the desserts!!


Baked Egg Tarts with Bird’s Nest (燕窝旦挞) – $5 per piece
The pastry in this tart was a little flaky and I was glad that the custard didn’t have that strong eggy taste which I don’t like. Overall, it was very sweet (as expected of a dessert) and was quite nice, except for the fact that it was gone in just one mouthful!


Double-boiled Sweetened Almond Cream with Glutinous Rice Balls (杏仁茶汤圆) – $8 per person
The almond paste had a very strong almond flavour which can be an acquired taste to some. Those who like it will love it but those who can’t stand the almond smell will detest it. The glutinous rice balls were of a good size and were filled with a black sesame paste which oozes out after you’ve bitten into it.


Chilled Mango, Pomelo & Sago Cream with Ice Cream (杨枝甘露雪糕) – $9 per person
Full of mango goodness, this mango soup contained bits of mango and pomelo and was topped with a scoop of ice-cream. This dessert was nice and its taste is similar to that of other good HK dessert shops in the country.


Verdict:  My favourites were the baked barbecued pork puffs, steamed rice rolls with barbecued pork & enoki mushrooms and lobster dumplings with cream sauce. The rest of the dishes didn’t impress me that much as they tasted like those which I can get at other restaurants serving good quality dim sum but at cheaper prices than the ones here.

A word of advice – do check your bill carefully before you make your payment! The Pineapple Custard Barbecued Pork Buns were added to our bill even though we had been told they were sold out and they also charged us for 3 bowls of the Mango dessert, so we had to get them to amend the bill!


Address:
Feng Shui Inn (风水廷)
Crockfords Tower, Basement 1M, Level G2
Resorts World Sentosa
10 Sentosa Gateway,
Singapore 098270.

Operating Hours:
Lunch   11:30am – 3pm
High Tea   3pm – 5:30pm (Last order for Dim Sum at 5:15pm)
Dinner   5:30pm – 11pm (Last order at 10:45pm)
Supper   11pm – 3:45am (Last order at 3:30am)

Tel No:  +65 6577 6688

Email:  dining@rwsentosa.com

Getting There:  Directions can be found at the Resorts World Sentosa webpage.

Categories: Chinese, Dim Sum, Eating in Singapore, Resorts World Sentosa | Tags: , , , , , , , | Leave a comment

Bee Kee Wanton Noodles (美記雲吞面)

Bee Kee Wanton Noodles (美記雲吞面) opened in March 2014 and my friend Vincent raved about their wonton noodles, so I went to try it last month but had been too busy to blog about it.

However, I had recently heard that they also sell Truffle Noodles although it is not on the menu (i.e. secret menu), thus I went back to find out if it was true…

When I arrived at the stall, I enquired about the Truffle Noodles and guess what – they do indeed sell it!! Curious moi then asked why it wasn’t listed on the menu and I was told it was because this dish takes a longer time to prepare!

You can order the truffle version of either the wonton noodles or braised pork soft bone noodles. Their recommendation is to have it with the braised pork and mee pok instead of mee kia as the mee pok has more surface area to be able to soak up the truffle gravy.

Ok, I went with the recommended combination and was eagerly anticipating how it would taste, whilst waiting for the dish to be prepared…

Braised Pork Soft Bone Truffle Noodles (滷肉軟骨松露面) – $6.50 per serving
This is more expensive than the other items on their menu but it is still cheaper than having truffle noodles in a restaurant! Was worth the price? I must say that I do like it and agree that the mee pok can soak up the truffle gravy which is found buried beneath the noodles. Make sure you mix well in order to evenly coat the noodles with the sauce! This will then result in every mouthful of the noodles having a fragrant mushroomy taste and it was a symphony for my taste buds! (Oops…I didn’t take a picture of the gravy as I was too busy slurping it all up! LOL…)

Loved the flavour of the braised pork with soft bones as it was well marinated, the meat wasn’t dry and it tasted somewhat like those canned stewed pork which you can find in the supermarkets. I was expecting some crunch from the bones when I bit into the tasty morsels of meat but to my surprise the bones were so soft that you don’t even know they’re there!

I don’t usually eat mee pok as I find the kansui (lye water) taste is stronger in mee pok than mee kia. However, the noodles here don’t have that alkaline taste and that suited me just fine!


The next few dishes were what I had tried on my first visit…

Wanton in Chilli Oil Vinegar (紅油抄手) – My friends ordered this and I sampled one. The wonton went well with the sourness of the vinegar and spiciness of the chilli oil – somehow its taste reminded me of bak chor mee but without the noodles! I love vinegar so this dish appealed to me very much! Haha…


Original Wanton Noodles (招牌雲吞面) – This noodle dish comes with aburi char siew and both steamed and fried wontons. The noodles were nice and springy but I felt the sauce seemed to lack something and I couldn’t quite put my finger on it. I then had an idea and took the sauce from the “Wanton in Chilli Oil Vinegar” dish, mixed it into the noodles and voila – it was perfect! My hubby scolded me as this was wonton mee and not bak chor mee but I felt the culmination of flavours was perfect and the noodles tasted good with the vinegar and chilli oil!!


Verdict:  The braised pork soft bone meat was delicious and I will most definitely go back again for the truffle noodles! This is one of the places to go to if you need an inexpensive truffle fix! ^_^


Address:
Bee Kee Wanton Noodles (美記雲吞面)
Blk 2, Lorong Lew Lian
Chuen Kee Restaurant
Singapore 531002.

Tel: +65 9327 2213

Opening Hours:
Tuesday-Sunday 7:30am – 2:30pm
Closed on Monday.

Getting There:
Nearest MRT: Serangoon station, take exit D and walk for about 5 min.

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TungLok Heen – RWS Invites National Day promotion menu

It has been a while since I last dined at this corner of Resorts World at Sentosa (RWS). TungLok Heen (previously known as Chinois) is still helmed by internationally acclaimed, Celebrity Chef Susur Lee and Senior Executive Chef Ken Ling, but I’m not sure of the reason behind the name change.

There was a special 6-course National Day set menu for the month of August 2013 and RWS Invites cardmembers can order it at a discounted price.

It sounded interesting and I had been meaning to go check it out but had been busy and didn’t get around to until now.


Chilled Abalone and Fresh-peeled Crab Meat topped with Caviar and Pomelo Dressing (冰镇冻鲜鲍鱼子酱蟹肉)
There were about 3 or 4 slices of abalone, topped with a cucumber slice which had some crab meat mayo and caviar on it. It was a delicious start to the meal! The presentation of this dish was quite a nice surprise as the food was served in an ice bowl which had some flowers frozen within, and the plate on which the ice bowl sat on, also had some fresh flower petals scattered around the bowl. I sympathised with the waitress as the plates with the solid ice bowls were quite heavy and she seemed to be struggling to carry them from/to the kitchen.

 


Double-boiled Kampong Chicken Soup with Snow Lotus Seeds (雪莲子炖土鸡汤)
This chicken soup was heavenly and I savoured every drop of it! However, the soup came with only one small piece of chicken meat and a chewy colourless gelatinous substance which resembled a flattened attap seed.


Oven-baked Lobster with Black and White Pepper (黑白胡椒焗龙虾)
Yummy! This was served on a bed of green veggies and mayo. I liked the fresh, springiness of the lobster flesh and the sauce with whole black peppercorns reminded me of eating black pepper crabs but its taste overpowered the sweetness of the lobster.


Homemade Refreshing Sorbet (特制素贝)
This was a lime sorbet and initially I was wondering why there were 2 desserts in this set menu and this one was in-between the main courses. I found that the sorbet was not only refreshing but it did help to remove the flavour of the pepper sauce in the previous dish, so that your tastebuds are ready for the next dish. The lime at the bottom was juicy but it was terribly sour!


Wok-fried Fragrant Rice with Minced Wagyu Beef, X.O. Sauce and Crispy Rice (X.O.酱脆米和牛菘炒饭)
The fried rice had a beautiful wok hei flavour which made it really fragrant, and the crispy rice gave an additional crunch to the dish.


Chilled Cream of Pumpkin and Purple Rice topped with Coconut Ice-cream (金瓜紫米椰雪糕)
A rich, creamy pumpkin puree which had black glutinous rice at the bottom of the bowl. This was well complemented by the coconut ice-cream instead of coconut milk which is typically used for this type of dessert.

 


Verdict:  Love the food here and I will definitely be back again!


Address:
TungLok Heen
Resorts World Sentosa
Hotel Michael, Lobby Level
26 Sentosa Gateway
#02-142/143
Singapore 098138.
Tel: +65 6884 7888

Opening Hours (Daily):
Lunch: 11.30am – 2.30pm (Last order 2.00pm)
Dinner: 6.30pm -10.30pm (Last order 10.00pm)

Reservations: Highly Recommended
Children under 10 must be attended to by an adult at all times.

Dress Code: As a courtesy to other guests, smart casual attire is required. Guests in singlet, shorts and slippers will not be admitted.

Categories: Chinese, Eating in Singapore, Resorts World Sentosa | Tags: , , , | Leave a comment

Whitley Road Big Prawn Mee

It’s been a long time since I last patronised this prawn noodle stall which has its own shophouse space. I happened to be in the area and met up with a friend for lunch here.

You can opt to have your noodles in soup or eaten dry and apart from the standard prawn noodles, pork rib, pig liver and pig tail noodles are available too or you can choose to add them to your prawn noodles. Alternatively, pay a couple of dollars more for an “upgrade” to have bigger prawns.

It was a rainy day and I settled for kway teow prawn and pork rib soup with an “upgrade”. The soup is a rich, concentrated prawn broth which is extremely flavourful. If you want an extra serving of soup, you can politely ask one of the serving staff and they just may oblige to your request. Chilli powder is also available at the table if you want to spice up your soup.


Address:
18 Lorong Telok, #01-01, Singapore 049030.
(Located at the junction of Loring Telok and North Canal Road, near Boat Quay)

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Latest Set Lunch Menus at Forest 森 – Oct 2012

It’s been awhile since I last ate at Forest 森 so I decided to drop by today and found that they have since changed their set lunch menus.

     


Appetizer – Chilled cherry tomatoes with plum sorbet. This was the usual complimentary dish which is served before the actual meal regardless of which set menu you’re having.

 

秋天 Autumn Set ($38++)


生煎野菜菇烟鸭胸芦笋沙律
Smoke Duck and Pan-seared Mushroom with Asparagus Salad in Sesame Dressing – Mmm… when this dish was being served, you can smell a wok-fried fragrance which came from the mushrooms. The flavours of all the ingredients blended well together and it was tasty!


脆米海鲜泡饭
Japanese Pearl Rice with Seafood Broth – I thought this looked more like rice porridge rather than rice in broth. The texture is more like those Teochew-style rice porridge and it was full of ingredients like fish, scallops, prawns, mushrooms and asparagus slices and was topped with crispy rice which gave an extra crunch and different dimension to the dish. I loved the broth which was extremely flavourful and sweet and this dish certainly warmed my stomach!! ^_^


香茅果冻芒果雪芭
Chilled Lemon Grass Jello with Mango Sorbet, Pomelo Salad, Coconut Crumble – I didn’t like this dessert as much as the one in the Winter Set. The mango sorbet was really sour but the jello, pomelo bits and coconut crumble were okay.

 

冬天 Winter Set ($48++)


北海道带子日式蒸蛋
Steamed Egg Chawanmushi with Hokkaido Scallop – The scallop is huge and a delight to eat! The sauce which was poured over the scallop complemented it very well. Love the chawanmushi which was silky smooth and also the deep fried fish skin that accompanied the dish was light and crispy.


脆麟银曹,娘惹辣酱
Deep-fried Seabass with Nyonya Chilli Sauce – This portion of fish came with large fish scales intact but since the entire fish skin was deep fried, you can actually eat the scales as they were extremely crispy. Yes, I know it sounds gross but it felt like you’re eating crisps. The sauce was a mixture of spicy, sweet and salty flavours but the okra made the sauce a little slimy. Overall it was quite a nice fish dish.


XO酱脆米牛松炒饭
Wok Fried Pearl Rice with Minced Beef in Homemade XO Chilli Sauce – Probably the best fried rice that I’ve eaten!! It had that wok fried taste which made it very fragrant. The plump grains of rice were topped with rice crispies which gave an added crunch with every mouthful.


白果香草芋泥,腰果冰淇淋
Steamed Vanilla Yam and Gingko Nut with Cashew Nut Ice Cream – This was actually 2 desserts – one hot and the other was cold! The Yam Paste with Gingko Nuts was a hot dessert (Singaporeans call this dessert “Or Nee”) and the yam paste was very smooth and fragrant. The Cashew Nut Ice Cream was topped with Coconut Crumble and I thoroughly enjoyed this since I like cashews but my only complaint is that the ice cream melted too fast!


Verdict:  Both sets were simply delicious!! 😀

Categories: Asian Fusion, Chinese, Eating in Singapore, Resorts World Sentosa, Singapore | Tags: , , , , | Leave a comment

Sin Heng Kee Porridge

I love congee so I went to check out this place based on some friends’ recommendation…

The entire coffee shop just houses a drink stall and this porridge stall. The porridge (i.e. rice porridge to be exact or some call it congee but Singaporeans typically refer to this as “porridge”) is cooked Cantonese style, which means you can’t really see the individual rice grains as it is more gooey and watery.


Century Egg with Lean Meat Porridge – This contained century egg and slices of pork which were well marinated. They were quite generous with the ingredients. Nice!!


Century Egg with Minced Pork Porridge – I think I prefer the minced pork (shaped into balls) over the lean meat as the minced pork seems to be more flavourful (probably cos the marinade is better absorbed by the minced meat rather than the sliced version). You can choose to add an additional egg into your porridge (at an extra charge of course).


Century Egg with Minced Chicken Porridge – This was just as good as the other two mentioned above. I don’t eat scallions or fried onions so my bowl came without those garnishings.


Century Egg with Fish Porridge – If your tastebuds want a mixture of flavours, you can try this porridge. I know it sounds like a weird combination of ingredients but it’s on the menu and I thought I’d give it a try. Haha…


On those days when you feel like adding a little extravagance to your porridge, you can choose to add on some abalone slices ($1 for 3 slices) to it.

Alternatively, you can always order a plate of abalone slices. This tastes slightly different from the ones added on top of the porridge, as this dish comes with a sauce, cut red chillies and lime, which makes it quite refreshing as it is also served cold. I must say that this makes a change from the usual plate of raw fish (chinese version of sashimi) which is also available.

Looking around the coffee shop, it seems the Signature Porridge and Claypot Frog Porridge are quite popular with the crowd. The Signature Porridge contains almost all ingredients (meat, fish, century egg, liver, intestines, etc..) but I don’t eat intestines so I didn’t order this.


Verdict:  Mmm…very tasty and flavourful porridge! I’ll definitely be back when I have a craving!!


Address:
Blk 685 Hougang Street 61,
#01-150
Singapore 530685.

Categories: Chinese, Eating in Singapore | Tags: , , , | 1 Comment

Forest 森 at Equarius Hotel, RWS

Located at the Equarius Hotel, this restaurant is opened by local celebrity chef Sam Leong.

   

Love the woody decor in the restaurant! ^_^


Table decoration and setting.

 


Noticed that the flowers in the centre of the restaurant are different each time I visit and the flowers on the table are also changed to match the colour theme.


The waiting staff will present one of these to the women folk to hang their handbags on.


LUNCH MENU

There is a weekday “members dine free” lunch promotion for RWS Invites members, which makes dining here quite affordable. ^_^

 

夏天  Summer Set  ($42++)

This is one of the set menus which is available for lunch and my colleagues and I decided to try this.

The set comes with a glass of juice and there’s a choice of either Orange juice or Mango juice. I ordered Mango.


Appetizer – This wasn’t part of the set and was a complimentary dish. The sour plum sorbet was refreshing. There were 2 cherry tomatoes beneath the sorbet and that black thing on top was a piece of preserved plum.


白反鱼苹果沙律
Crisp-Fried Whitebait with Green Apple Salad – Mmmm…love this salad as the dressing was tangy and refreshing. Topped with bonito flakes, the crispy whitebait and the slivers of green apple were crunchy and the entire combination was perfect!


黑椒牛柳
Wok-Fried Cubes of Beef Tenderloin in Black Pepper Sauce – Absolutely delicious!! The bite-sized pieces of beef were very tender and the sauce was unlike any other black pepper sauce than we’ve ever tasted. Even that “crispy nest” tasted good and we savoured every mouthful of this dish!!


鼓汁蒸鲈鱼
Steamed Chilean Seabass in Black Bean Sauce – For those who want to order this set but don’t eat beef, the restaurant will substitute the beef dish with this fish option. Love the design of the plate!!  The seabass was quite nice and didn’t have that “muddy” taste which is typical of seabass. In addition, the black bean sauce wasn’t as salty as I had expected and there was some chilli in it which gave it some spiciness.


鸡丝炆伊麵
Braised Ee-Fu Noodle with Shredded Chicken – This is the best version of ee-fu noodles which I’ve eaten! The stock used in the cooking of this dish was very tasty! Our stomachs were quite full after consuming this dish…


香兰蛋糕伴芒果,百香果冰糕
Pandan Fudge with Mango Passion Sorbet Almond Crumble – The pandan fudge cake was light and fragrant. The sorbet was flavourful and though I’m not really a sorbet fan, this one was good as you can taste the flavour of real mango. However, I wasn’t quite sure where was the almond crumble which was mentioned in the name of this dessert…

 

春天 Spring Set ($32++)

Came back again on a different day to try this.

This set also comes with a glass of juice and on the day I was there, the choices were either Orange juice or Cranberry juice. I decided to have OJ.


Appetizer – This complimentary sour plum sorbet appetizer is the same as the one which I had the previous time.


天妇罗沙丹虾
Sesame Crispy Tempura Shrimp Coated in Mayonnaise – There wasn’t anything special about this dish. Don’t get me wrong….it was delicious…just that you may find a similar version in other restaurants.

Those who don’t eat shrimp are allowed to change this menu item to the Steamed Chilean Seabass in Black Bean Sauce.


香茅鸡日本拉麺
Lemon Grass Boneless Chicken with Japanese Ramen Consommé – The noodles were thinner than the usual Japanese ramen and kinda reminded me of a thicker version of “mee sua” and the soup was a thick chicken broth which was delicious.
The chicken slices were marinated with lemon grass and various spices which gave the meat a strong flavour and I felt that the taste of the chicken overpowered that of the soup so if you want to taste the soup, it’s best to consume it separately from the chicken.
Additional ingredients found in this dish were shimeji mushrooms, cubes of tofu and some thin slices of asparagus.


草莓香草豆腐
Vanilla Bean Curb, Fresh Strawberry Ginger Syrup – Errm…what exactly is “Bean Curb”?  I suspect there is a typo error in the menu and it should be “Bean Curd” instead!
The bean curd resembled almond tofu but it tasted quite plain and was flanked by 2 blueberries with ginger syrup at the bottom. I thought the red fruit was raspberry and not strawberry and the bean curd tasted better when you ate it together with the fruit!
Couldn’t figure out the flavour of the ice-cream but it had the taste of skimmed milk powder – I guess it contained vanilla as you can see the black specks in it.


日式蒸蛋伴鹅肝
Steamed Egg Chawanmushi with Pan-seared Foie Gras – This wasn’t part of the set and we ordered this from the ala carte menu. It was really good and my colleagues felt that this was the best dish out of everything else we’ve tried here. The egg was smooth and the stock used was flavourful. This was topped with bits of corn, bite-sized pieces of foie gras and some crispy fish skin. I was initially surprised when I saw the fish skin and was wondering if the taste will go well with the rest of the dish. To my surprise, the fish skin was light and crispy and wasn’t oily at all! The flavours of all the ingredients blended well together. As the foie gras was cut into small bite-sized pieces and “pan-seared”, it didn’t quite have the “melt-in-your-mouth” effect but the taste was still good.


Here’s another reason to patronize this restaurant!… The chef obliged to my photo request! ^_^


Verdict:  Definitely worth another trip here for the food!!

However, do note that it will take you about one-and-a-half hours to finish the lunch sets as the service here is “resort style”.

If you come in a big group, please check your bill carefully as complications could arise which could take almost an hour to sort out! (it’s a long story which left some of my colleagues extremely unhappy)

Categories: Asian Fusion, Chinese, Eating in Singapore, Resorts World Sentosa, Singapore | Tags: , , , , | 1 Comment

Dim Sum at Old Hong Kong Taste (老香港品味)

If you are planning to dine here on a Saturday afternoon, it’s best to make advanced reservations else you won’t be able to secure a table if you just walk-in, unless perhaps if you decide to have a late lunch and dine after 2pm. I made this mistake the first time around when I made a spontaneous decision one of the Saturday mornings to go there for lunch and got turned away at the door. Lesson learnt….so I finally made a reservation and went there for dim sum.

Braised Beancurd Skin Rolls in Rich Fish Soup (魚湯鮮竹卷) – Mmm…the colour of the soup was very milky and it tasted like it had been boiled for a long time as the taste of the fish stock was strong and very flavourful. The soup was a good complement to the beancurd skin rolls.


Steamed Shrimp Dumplings (筍尖鮮蝦餃) – The taste was good but I would have preferred if it was a bit “juicier” (i.e. contained more stock) inside.


Steamed Shrimp and Pork Dumplings with Fish Roe (魚子滑燒賣) – This siew mai was quite nice although it wasn’t the best that I’ve eaten (I’ve got high expectations for this particular dim sum dish). The larger-than-usual fish roe made the dish look very appetising.


Deep-fried Yam Dumplings (蜂巢芋茸角) – Crispy on the outside and soft and mushy on the inside. It was good!!


Deep-fried Spring Rolls with Barbecued Honey Pork and Pork Floss (25厘米春卷) – I couldn’t tell if there was any pork floss in this as all I tasted was the barbequed honey pork (char siew) but it was still nice. The spring rolls were extra long and the waiter asked if we wanted him to get the rolls cut into smaller bite-size pieces but we declined and decided to pick them up and eat them like how churro sticks are eaten. (^o^)


Deep-fried Shrimp Dumplings in Superior Soup (上湯煎粉粿) – Thought this dish sounded unusual so I ordered it! True to my expectations it was different from the normal dim sum as you are supposed to dip the deep-fried shrimp dumplings into the soup before you eat it. Yumm…the superior soup was really tasty and though there was leftover soup after we finished dipping the dumplings in it, we drank the whole bowl of soup as we didn’t want it to go to waste!


Steamed Egg Yolk Custard Buns (流沙奶皇包) – I had initially wanted to divide one of the buns into two halves to take a picture of what was inside but when I started to tear it apart with my hands, the liquid inside started oozing out and onto my hand…..oh my….

The buns were really yummy and were flowing with a fragrant mixture of salted egg yolk custard inside. They were neither too sweet nor too salty so the combination was perfect!


Steamed Flour Rolls with Barbecued Honey Pork, Scallops and Prawns (三色腸粉) – When I ordered this, I thought that the description sounded interesting and that the flour rolls (cheong fun) would contain all the mentioned ingredients in one roll but when it was served to us, there were actually three separate rolls, each containing barbecued honey pork (char siew), scallops and prawns respectively. Even though it wasn’t what I had initially expected it to be, it was good!


Steamed Chicken, Fish Maw, Mushrooms and Crabsticks wrapped in Beancurd Skin (四寶滑鶏扎) – This was delicious but we had to wait an extremely long time before it was served to us (not sure if they forgot our order). I think it would have been nicer if it contained real crabmeat rather than the crabsticks which are made from flour (i.e. mock crab meat).


Steamed Mushroom Dumplings (三菇石榴粿) – These dumplings were filled with shiitake mushrooms and were very tasty. My hubby said this reminded him of soon kueh!


Steamed Glutinous Rice wrapped in Lotus Leaf (荷香珍珠鶏) – I’m not a big fan of glutinous rice but this was quite yummy!

 


Deep-fried Sesame Dumplings Stuffed with Mashed Lotus Seeds (香麻煎堆仔) – The fried dumplings were fragrant and filled with a smooth lotus paste.


Deep-fried Hundred Taste Beancurd (百味豆腐) – It was nice but I felt that the taste of the bonito flakes overpowered the dish and I couldn’t even taste the mayo or the chilli sauce.


Baked Bo Lo Bun with Barbecued Pork (菠蘿叉燒包) – Gosh…we got the last 2 bo lo buns left in the kitchen! There were supposed to be 3 buns in one serving so the price of this dish was reduced accordingly in our final bill. The char siew filling was nice and the top of the bun had a crunchy crust.


Fish Maw and Conpoy Dumpling in Shark’s Bone Cartilage (花膠瑶柱翅骨湯餃) – This was one of the last dishes to arrive. The waitress told us that this soup requires an extremely long time to prepare. When it finally arrived, it was worth the wait!! Very thick, milky soup which was very flavourful and you can taste the richness of all the ingredients that went into it.

Here’s a look at the contents of the dumpling…


Beef Brisket Soup with Turnip (清湯蘿蔔牛根腩) – This soup was the last dish to arrive. It was peppery and reminded me of bak kut teh. Both the beef slices and tendon were quite tender.


We had also placed orders for the Barbecued Pork Puff Pastry (香麻叉燒酥) and the Shanghai Meat Dumplings (上海小龍包) but after they had keyed in our order, we were told that both were sold out!


Verdict: This place is definitely one of the better places for dim sum in Singapore.


Address:
Old Hong Kong Taste (老香港品味)
1 Maju Avenue
#02-01 myVillage @ Serangoon Gardens
Singapore 556679
Tel: 6834 3013
Opening Hours: 10:30am-11pm daily

Categories: Chinese, Dim Sum, Eating in Singapore | Tags: , , , , | Leave a comment

[CLOSED] The Porridge King

This restaurant was first opened by celebrity body builder Alvin Koh eleven years ago in Katong but had winded up business together with two other outlets due to the SARS crisis in 2003. Since the restaurant has made a comeback, I decided to check it out…

The interior of the restaurant is decorated with lots of mirrors so much so that we were almost fooled by this one which was a glass panel that gives you a glimpse of the kitchen.


Golden Calamari Rings with Banana Sauce – The sauce was really made from bananas and complemented the calamari very well.


Golden Orange Prawn Fritters – This was served with an interesting tangy sauce which was a mixture of several ingredients that I couldn’t quite identify but one of them was definitely passion fruit.


Caviar & Crab Congee – Ohh…this is a must-try if you’re at this restaurant!! The congee was very fine and a little grainy (not sure whether that was due to the prawn caviar or the grains used). It was very tasty and your tastebuds get overwhelmed with the flavours of the ocean. Although you can only find tiny shreds of crab meat in the congee, it contained several pieces of squid and prawns. The seafood stock used was really good!


The Supreme Century Egg Porridge – This rice porridge contains 3 types of eggs (regular egg, century egg and salted egg). The taste was rather light compared the to Caviar & Crab Congee which was more flavourful.


Drunken Buddha Chicken in Claypot – Quite nice and there was only a slight hint of wine in the gravy which could be drunk as a soup. There were also lots of veggies in this dish!

Will probably come again to try some of the other items on their menu! ^_^


Address:
The Porridge King
906F Upper Thomson Road
Singapore 787110.
Tel: 66005405
Opening Hours: 6pm – 2am, except Wednesdays and Saturdays

Categories: Chinese, Eating in Singapore | Tags: | 2 Comments

Tze Char at Joo Seng Food Place

I just love the Beef Brisket Horfun at this tze char stall!


Beef Brisket Horfun – The horfun has a fragrant “wok hei” taste and the beef brisket is cooked HK-style. The gravy goes well with the horfun and you will also find at least one piece of radish in each serving of this dish.


Salted Egg Sotong – This is calamari done Asian-style! Squid rings are dipped in batter and deep fried with red chilli, curry leaves and salted egg yolks. It’s really fragrant and yummy!!


Fried Mee Sua – The noodles were tasty and wasn’t too dry or too wet. However, there weren’t much ingredients in it apart from bean sprouts, some finely sliced geen veggies and pieces of mock crab meat. Hence, was somewhat disappointed with this dish.

Best to stick with the beef brisket horfun! ^_^


Address:
HDB Joo Seng Green #01-02, 1 Upper Aljunied Lane, Singapore 360001.

Categories: Chinese, Eating in Singapore | Tags: | Leave a comment

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