Showing posts with label #Line: CC Line. Show all posts
Showing posts with label #Line: CC Line. Show all posts

Monday, March 4, 2024

Song Yue Taiwan Cuisine (松悦台式料理) @ Kallang Leisure Park - A Showcase of Taiwanese Homestyle Specialities Alongside Exquisite Fine Teas

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Song Yue Taiwan Cuisine (松悦台式料理), a celebration of Taiwan's culinary heritage, has left an indelible mark on my gastronomic journey this year. The restaurant, a gem nestled in the heart of Singapore, artfully crafts a menu that accentuates the natural goodness of seasonal produce. Recommending it to friends has become a familiar refrain, and I'm already planning a return for another delightful dinner.

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Taiwanese Style Pickled Chilled Dishes 4/5

Our dinner at Song Yue commenced with a trio of Taiwanese-style home-pickled chilled dishes. While the Pickled Cherry Tomatoes with Sour Plums presented a familiar delight, the Winter Melon Pickled with Fresh Passion Fruit and Pickled Cabbage & Radish introduced a refreshing novelty.

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Pineapple Prawns with Crispy You-Tiao 4.2/5

A standout from many Taiwanese menus, the Pineapple Prawns with Crispy You-Tiao ($18.90) featured prawns delicately battered and wok-tossed with pineapples in a citrusy mayonnaise dressing. The addition of homemade dough fritters stuffed with hand-beaten squid and prawn paste elevated the dish, providing a delightful textural contrast.

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Traditional Ginger Duck 4.2/5

The Traditional Ginger Duck ($19.90/ $36.90) delivered a bowl of comfort with tender duck stewed in a rich broth infused with ginger and black sesame oil. It was a warm embrace of earthy and nutty notes.

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Farm Chicken with Spring Onion 4.5/5

Equally compelling was the Farm Chicken with Spring Onion ($18.90 Half/ $33.90 Whole). The local kampong chicken, poached to perfection, was paired with a homemade fresh spring onion and ginger dipping sauce, creating a symphony of natural flavours.

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Salt and Pepper Promfret with Crispy Garlic Chips 4.2/5

The Salt and Pepper Promfret with Crispy Garlic Chips ($35.90) showcased a pristine promfret, deboned and fried to a crispy golden perfection. Seasoned with salt and pepper, it was adorned with crunchy, deep-fried garlic chips for an aromatic finish.

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Silken Tofu with Pumpkin and Crabmeat 4.5/5

The Silken Tofu with Pumpkin and Crabmeat ($18.90) is an uplifting symphony of flavours, where the silkiness of white tofu meets the sweetness of golden pumpkin and the umami richness of fresh crabmeat.

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Slow-Braised Pork Ribs with White Radish 4/5

The Slow-Braised Pork Ribs with White Radish ($18.90) presents succulent prime ribs and sweet white radish, lovingly simmered over low heat in a soy-based sauce infused with a variety of herbs. The result is a dish where the ribs become melt-in-the-mouth tender, offering a delightful harmony of flavours.

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Crispy Egg with Black Sesame Oil 5/5

A seemingly simple dish, the Crispy Egg with Black Sesame Oil ($16.90), garnered rave reviews. Perfectly fried fresh eggs with crisp edges and a soft, oozy centre were simmered in a sweet-and-savoury sauce made with fragrant local black sesame oil. This dish, suitable for all ages, pairs wonderfully with a bowl of rice.

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Ah Ma's Rice Vermicelli and Taro Soup 4.5/5

The Ah Ma's Rice Vermicelli and Taro Soup ($19.90/ $32.90) pays tribute to the nostalgic Taiwanese rice vermicelli soup. Crafted using the finest rice vermicelli from Xin Zhu, it is presented in a rich, aromatic pork bone broth with sliced pork, dried shrimp, lala clams, shiitake mushrooms, and fragrant taro. Every spoonful evokes a warm embrace of tradition and comfort, reminiscent of grandma's cooking.

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Cabbage and Hokkaido Scallop Stone Pot Rice 4.2/5

For those who adore rice, the standout is the Cabbage and Hokkaido Scallop Stone Pot Rice ($19.90/ $32.90). It is crafted with top-notch grade 1 short-grained rice from Tai Chung, renowned for its sweetness and firm, slightly chewy texture. Served in a piping hot stone pot, the Taiwanese Cabbage Rice rendition adds a smoky flavour to the rice, crowned with seared Hokkaido scallops.

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Chilled Oolong Ai-Yu Jelly with Green Lemon 4.2/5

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Sweet Potato in Ginger Soup 4.2/5

The meal concluded with traditional homemade desserts, including the nourishing Double-boiled Apple & Pear in White Fungus Soup ($7.90), wholesome Sweet Potato in Ginger Soup ($6.90), and the invigorating Chilled Oolong Ai-Yu Jelly with Green Lemon.

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Double-Boiled Apple & Pear in White Fungus Soup 4.2/5

Beyond the delectable dishes, Song Yue Taiwan Cuisine also places a spotlight on Taiwan's tea culture. With a selection of premium Taiwanese teas sourced directly from small family tea farms, the restaurant offers a delightful journey into the world of Taiwanese tea. The in-house certified tea specialist ensures a perfect brew, complementing the dining experience. The restaurant's homemade chilled tea and fruit beverages add an extra layer of enjoyment to an already exquisite meal. A visit to Song Yue is not just a meal; it's an exploration of Taiwan's culinary richness and a journey through the island's tea culture.

Note: This is an invited tasting.


Song Yue Taiwan Cuisine
(松悦台式料理)
5 Stadium Walk
#01-38/39
Singapore 397693
Tel: +65 90129585
Facebook
Instagram
Nearest MRT: Stadium (CC Line)

Opening Hours:
Sun-Thu: 1130am - 330pm, 5pm - 9pm
Fri-Sat, Eve PH: 1130am - 330pm, 5pm - 930pm

Direction:
1) Alight at Stadium MRT station. Take Exit B. Turn right and walk to destination. Journey time about 3 minutes. [Map]

Saturday, February 24, 2024

Lobby Lounge @ Conrad Centennial Singapore - The Return of the Strawberry Afternoon Tea Featuring Amaou Strawberries

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As January heralds in the peak season of Amaou Strawberries of Fukuoka, Conrad Centennial Singapore's Lobby Lounge has recently relaunched its exclusive Strawberry Afternoon Tea. Also known as the "King of Japanese Strawberries," delight in Amaou's sweetness from now till 31 March 2024. The specially curated menu features fresh Amaou Strawberries sourced from Fukuoka, farmed under stringent guidelines to preserve their exceptional flavour and deep red hue appearance, and includes exquisitely crafted strawberry-centric delights for a complete Amaou experience.

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Start your afternoon tea with Air Flown Japanese Strawberry with Valrhona Chocolate Dip while the chocolate is still warm. The classic pairing of chocolate and strawberries will create a perfect prelude to a relaxing afternoon. The Amaou strawberries, given their exceptional flavour, are just as indulgent on their own.

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Whipped Brie

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Fresh Strawberry Balsamic Bruschetta

The savoury items were delectable, with a well-considered blending of savoury ingredients and the sweet, fruity, fresh profile of strawberries. My favourite items were the Fresh Strawberry Balsamic Bruschetta and Whipped Brie. The bruschetta was layered with Citrus Cream Cheese, topped with sliced strawberries and seared duck, and sweetened with Cantaloupe Gel. The latter, featuring whipped brie, was topped with Balsamic Strawberry, Fruit Chutney, and Kiwis. The contrasting flavour notes and creamy mouthfeel amped up the lusciousness of the strawberries.

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Strawberry, Mango, Scallop Tart

Strawberry, Mango, Scallop Tart was interesting with saltish Pickles and sweet Candied Orange. Again, the juxtaposition of the sweet and savoury notes of the ingredients was delicious, and in addition to that, this dainty pink tart was packed with textural crunch as well. The strawberry tart itself emanated a delightful whiff of strawberry aroma each time I took a bite of the tart.

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Salmon Rillettes

Besides strawberries, Salmon Rillettes also highlights the use of Sustainable Caviar - Avruga caviar, distinguished by the Marine Stewardship Council's "Chain of Custody" certification.

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Strawberry Meringata

Moving on to the sweets, the Strawberry Meringata was well-received by diners. A balance of creamy, fruity freshness and crunchy elements was put together using decadent double vanilla cream and tangy marinated strawberry spiked with crisped slow-baked Meringue.

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Strawberry Shortcake

Strawberry Shortcake is a classic done right with softy and fluffy sponge cakes layered with Fresh Strawberries and Hokkaido Whipping Cream.

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Strawberry Mint

Strawberry Mint was gorgeous in a bright red hue - this strawberry treat was filled with Fresh Strawberry Mint Compote encased within a layer of Vanilla Whip.

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Tahitian Vanilla Whip

Tahitian Vanilla Whip, Strawberry Compôte is pretty with Strawberry Marmalade, Vanilla Ganache. Its sweetness was a bit too much for me.

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Scones

Homemade Strawberry Scone and Raisin Scone didn't disappoint. It wasn't too buttery, with just a hint of sweetness. Hence, the accompanying clotted cream and Homemade Wild Strawberry Jam were the ideal spread for them.

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The Strawberry Afternoon Tea is served at Lobby Lounge daily from 8 January 2024 to 31 March 2024 in two seating: from 1 pm to 3 pm and 3:30 pm to 5:30 pm, priced at $50++ per person on weekdays and $52++ per person on weekends, inclusive of a two-hour free flow of tea and coffee, with an option to include 2 hours of unlimited Prosecco at $28++. For more information or to make reservations at Lobby Lounge, please visit the website or call +65 6432 7483 / 7357.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Lobby Lounge
Conrad Centennial Singapore
2 Temasek Blvd
Singapore 038982
Tel: +65 6432 7483 / 7357
Facebook
Instagram
Website
Nearest MRT: Promenade (CC, DT Line)

Opening Hours:
First seating: 1pm to 3pm
Second seating: 3:30pm to 5:30pm

Direction:
1) Alight at Promenade MRT station. Take Exit B. Continue walking along Temasek Avenue to destination Journey time about 3 minutes. [Map]

Sunday, February 18, 2024

Hey Kee (嘻記) @ Former Singapore Badminton Hall - Hong Kong Style Dai Pai Dang

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Step into the alluring realm of HEY KEE, a culinary haven that transports you back to the authentic vibes of 80s Hong Kong Dai Pai Dong (大排档) right here in Singapore. The restaurant offers delectable dishes and a visual feast with photo-worthy interiors, capturing the essence of classic Hong Kong streets.

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The restaurant's interiors are a vibrant homage to Hong Kong's past, with lively red chairs, green banquet tables, and vintage posters of iconic personalities adorning the walls. Transport yourself to yesteryears with a nostalgic barber’s spiral lamp and a recreated Hong Kong bus stop at the entrance.

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To enhance the experience, HEY KEE offers private rooms for up to 20 guests, complete with karaoke systems for an exclusive dining affair. Mosaic floor and wall tiles further complete the setting, ensuring a timeless charm and authenticity.

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Deep Fried Cuttlefish with Salt & Pepper 椒盐鲜鱿 3.5/5

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Crispy Golden Silver Fish 黄金白饭鱼 3/5

We kicked off with a delightful array of deep-fried starters. The Deep Fried Cuttlefish with Salt & Pepper ($20.80) stood out, capturing my taste buds with its robust seasoning. The crispy batter, expertly coated on tender cuttlefish, carried the perfect blend of salt and pepper, creating a flavour explosion.

On the other hand, the Crispy Golden Silver Fish ($8.80) presented a different experience. Although the dish promised a treat of silver fish, I found it challenging to detect the fish amidst the crispy batter. It felt more like indulging in a delightful crunch of batter rather than savouring the distinct flavour of the fish. In this delightful showdown, the deep-fried cuttlefish emerged as the preferred choice for its more pronounced and satisfying taste.

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Sizzling Kai Lan with Dried Prawns in Claypot 蝦乾嘟嘟芥蓝苗 4.2/5

The Sizzling Kai Lan with Dried Prawns in Claypot ($23.80) boasts a delightful crunch in every bite, elevating the humble kai lan to new heights. Infused with rich flavours from minced meat, pork lard, and premium dried shrimp, it presented a symphony of tastes that delighted the palate. What set this dish apart was the use of high-quality dried shrimp carefully imported from Hong Kong. These shrimp, known for their meatier texture and more fragrant profile, added a layer of complexity to the dish, enhancing the overall dining experience.

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Pan Fried Beef Tenderloin Cubes with Potatoes 鐵板黑椒薯仔牛肉粒 4.2/5

The Pan-Fried Beef Tenderloin Cubes with Potatoes ($36.80) is a classic Hong Kong dish that captivated our taste buds. Succulent Angus beef tenderloin cubes were expertly pan-fried to golden perfection, creating a delightful contrast in textures. Presented on a hot plate, the sizzling presentation added to the anticipation. As the fragrance wafted through the air, we couldn't help salving to dig into the dish. The magic happened as the potatoes soaked up the flavourful sauce, creating a harmonious marriage of taste and texture. With its piquant, fragrant, and shiok qualities, the pepper sauce provided the perfect accompaniment, making each bite a symphony of flavours.

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Temple Street' Crispy Roast Chicken 廟街风沙鸡 4.2/5

The 'Temple Street' Crispy Roast Chicken (Half $22.80/ Whole $39.80) features a French poulet rooster, air-dried for six hours, resulting in tender, juicy meat with a crispy, flavourful skin. Accompanied by a unique yellow chilli powder, it's a taste sensation.

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Steamed Soon Hock with Chopped Yellow Chilli 黄剁椒蒸笋壳鱼 4.2/5

The Steamed Soon Hock with Chopped Yellow Chilli (market price) offers a unique twist, with yellow chopped chilli enhancing the inherent sweetness of the fish.

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Signature Claypot Seafood Porridge - Live Tiger Prawn 東街生滚砂鍋粥 4.5/5

A homage to the traditional supper options found on the vibrant streets of Hong Kong, HEY KEE presents its Signature Claypot Seafood Porridge with Live Tiger Prawn (Small - $28 per 300g). Diners are granted the delightful opportunity to curate their experience by directly selecting their preferred live seafood from tanks. The chosen seafood is then entrusted to the skilled hands of the chefs, who expertly cook the ensemble in a large claypot, marrying the distinct flavours of the sea with fragrant jasmine pearl rice. The porridge exhibits a consistently creamy texture that blankets the palate with each spoonful.

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'Typhoon Shelter' Style Stir Fried Crab 避风塘螃蟹 4.2/5

The 'Typhoon Shelter' Style Stir Fried Crab ($98 per kg) is a popular and cherished creation that traces its origins to the vibrant streets of Hong Kong, capturing the essence of the Cantonese culinary heritage. The star of the show is a whole live crab, expertly cooked to perfection in a unique blend of spices and aromatic ingredients, with garlic taking a prominent role in this flavourful symphony. The tantalising blend of aromatics filled the air, creating an anticipation that is nothing short of mouthwatering.

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Note: This is an invited tasting.


Hey Kee (嘻記)
102 Guillemard Road
#01-01
Singapore 399719
(Former Singapore Badminton Hall)
Tel: +65 65141588
Facebook
Instagram
Nearest MRT: Kallang (EW Line), Paya Lebar (CC, NE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop at Paya Lebar MRT station (Stop ID 81111). Take bus number 70. Alight 4 stops later. Walk straight down Guillemard Road. Walk t destination. Journey time about 12 minutes. [Map]

2) Alight at Kallang MRT station. Take Exit A. Walk to bus stop at Kallang MRT station (Stop ID 80031). Take bus number 70 or 197. Alight 5 stops later. Walk to traffic junction Geylang Lorong 20 and Guillemard Road. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Tuesday, February 13, 2024

Akira Back @ JW Marriott Hotel South Beach - Indulge in “The Omakase Dinner Experience”, A Luxurious 5-course by Chef Akira Back and Chef Bill Hong

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Akira Back's "The Omakase Dinner Experience" is a new 5-course dinner you do not want to miss. Chef Akira Back with Chef de Cuisine Bill Hong has joined hands for this seasonal offering, which is available for dinner daily at $148 per pax. Diners can also opt for a specially curated sake and wine pairing at an additional $88 per pax.

The menu showcases seasonal specialities using quality produce, with each dish highlighting both chefs' expertise in modern Japanese cuisine with Korean accents.

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Treasure Box with Citrus Striped Jack Bite

We started with a special treat of the gorgeous Treasure Box with Citrus Striped Jack Bite. While this is not part of the 5-course Omakase, it was definitely an intriguing start to the dishes to come.

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Umami Hokkaido Uni 4.5/5

First on the omakase menu was the beautifully presented Umami Hokkaido Uni. The creamy and indulgent mouthfuls of uni were paired with goma miso and maitake, a combination I’ve not had before but became a fan of.

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New AB Sashimi 4.2/5

Right after, we were served the New AB Sashimi. This dish features fresh slices of kanpachi dressed in a zesty tomato citrus sauce, with karasumi, ankimo and pickled radish for additional crunch.

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Halibut 4.5/5

While I found the clam ang-sauce and apple purée a tad sweet for my liking, the Halibut itself was impressively buttery and tender. The sauces were also helpful to cut through the richness.

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Shiso Sorbet

For our palette cleanser, we had the refreshing and minty Shiso Sorbet.

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Sanchoku Ribeye

While I can’t take beef, my dining companions were raving about their Sanchoku Ribeye. It was served with cauliflower miso cream, burdock jam and myoga, a Japanese ginger.

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Pork Chop 4.8/5

In replacement of the ribeye, I had a generous serving of Pork Chop. I absolutely loved the grill on the pork, which gave a thin crispness to the exterior while the meat within remained juicy. It was one of the best pork chops I've had recently!

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Lobster Claypot Rice 4.8/5

The Lobster Claypot Rice can be opted for at an additional $65 top-up, and I would highly recommend it. With toppings of ikura and negi, this bowl of rice was light yet flavourful, allowing the sweetness of the tender lobster to come through.

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Lobster Claypot Rice

Alongside the rice, you will be served a comforting bowl of miso soup and intricate homemade banchan.

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AB Tuna Pizza 4.5/5

Before we dug into the final dessert course, we were treated to Chef Akira Back's signature dish, the AB Tuna Pizza. The crunchy crust was paper thin and laid with a blissful mix of herbs, fresh tuna and a drizzle of truffle oil.

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Matcha Tart with Hazelnut Chantilly and Barley Ice Cream 4.8/5

The Matcha Tart with Hazelnut Chantilly and Barley Ice Cream was a lovely end to the meal. I thoroughly enjoyed the well-balanced mix of hazelnut nuttiness, bittersweet matcha and crisp tart shell.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Akira Back
JW Marriott Hotel Singapore South Beach
30 Beach Road, Level B1M
Singapore 189763
Tel: +65 6818 1914
Facebook
Instagram
Website
Nearest MRT: Esplanade MRT (CC Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction:
1) Alight at Esplanade MRT station. Take Exit F. Walk to destination. Journey time about 3 minutes. [Map]