Wednesday, October 19, 2016

White Rose Cafe @ York Hotel - Wok Hei Specialties & Treasured Flavours Of Singapore


For a limited period from 1 October to 15 December 2016, White Rose Cafe at York Hotel has introduced 4 local wok hei noodle dishes specially curated by Executive Chef Charlie Tham. The 4 wok hei specialties are reasonable priced at $15 each.

Crispy Egg Noodle 4/5

The Crispy Egg Noodle is a local favourite as well as mine too. The textural enjoyment of the crispy noodle is complemented by the special double boiled stock from Chef Tham's treasured recipe. It is further topped with fresh prawns, sliced fish and vegetable for a satisying meal.

Wok Fried Crispy Bee Hoon with Sliced Beef 3.5/5

A dish not common available on the menu is the Wok Fried Crispy Bee Hoon with Sliced Beef. The bee hoon is pan fried until slightly brown and crispy. It is further paired with strips of premium striploin beef and dressed in a velvety egg gravy.

Traditional Hokkien Mee 4/5

A Traditional Hokkien Mee cooked with pork liver, pork shoulder, squid, clams and most important infused with the aromatic of the pork lard. Add some fresh red cut chilli for some extra zing on top of the slurping goodness.

White Bee Hoon 4/5

Recently White Bee Hoon has been getting popular in Singapore. Chef Tham has wok charred the rice vermicelli for some wok hei smokiness. This is further cooked together with egg, garlic, succulent slices of pork belly and fresh prawns. This is dressed in a flavourful stock made from chicken and pork bone, lightly thickened with fish sauce and oyster sauce.

Curry Fish Head 4/5

Aside the 4 wok hei specialties, White Rose Cafe offers Treasured Flavours of Singapore which features Singapore iconic dishes. Available during the a la carte lunch buffet on Mondays to Fridays, diners can feast on unlimited orders of over 22 selections of these iconic dishes.

Diners will get to have a serving of the signature Fish Head Curry (half portion for 2 to 3 pax, while for 4 to 7 pax) to go with the unlimited serving of steamed fragrant rice. The fish head curry is prepared accordingly to the well guarded recipe from Soon Heng Restaurant dating from 1970s, touted as the creator of the Singaporean Chinese style fish head curry. The red snapper fish head is first steamed and then cooked in a mildly spiced assam or tamarind based curry sauce together with tomatoes lady fingers, sliced onions and fresh chillies. The fish is cooked perfectly, firm and moist with a delectable sweetness of the flesh.

Chicken Masala 3.5/5

The Chicken Masala is cooked in homemade masala spice blend of various spices such as cinnamon cardamom, cloves and fennel seeds. An enjoyable dish with the tender chicken coated with the aromatic spices.

Black Ink Sotong 4.8/5

A childhood favourite of mine, the Black Ink Sotong is first poached and then simmered until tender. It has a hint of spiciness that comes from the belachan that is cooked together with the squid ink. This is definitely my favourite dish here.

Chendol 4/5

Wok Hei Specialties 
Date: Daily 1 October to 15 December 2016)
Time: 12pm to 1030pm
Price: $15 per dish

Treasured Flavours of Singapore
A La Carte Lunch Buffet
Date: Mon to Fri
Time: 12pm to 230pm
Price: $25 per pax (exclude Penang Hawkers' Fare)

Note: This is an invited tasting.

White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 68301156
Nearest MRT: Orchard (NS Line)

Opening Hours:
All day dining: 6am - 1am

1) Alight at Orchard MRT station. Take Exit A. Walk down Scotts Road towards Goodwood Park Hotel. At Goodwood Park, turn right and walk to the end of the carpark. Journey time about 10 minutes. [Map]

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