Verandah @ Rael's @ The Star Vista - Opens A Second Outlet in the West

Verandah @ Rael's, having opened its doors at TripleOne Somerset, is thrilled to unveil its second outlet at The Star Vista. Boasting both indoor and outdoor seating, as well as a private room, this new establishment offers the perfect space for gathering with family and friends to indulge in your favourite Peranakan and Indonesian comfort dishes.

Kueh Pie Tee 3.5/5

We kicked off our dinner with the Kueh Pie Tee, featuring bite-sized crispy tart shells accompanied by a sweet mixture of vegetables and shrimp. Diners can enjoy the interactive experience of assembling their own delectable bites, and for those seeking a spicy kick, a dollop of homemade chilli adds an extra dimension of flavour.

Verandah's Achar 3.5/5

A newcomer to the menu, Verandah's Achar, offers a mildly spiced and sourish condiment, providing the perfect accompaniment to the main dishes.

Nonya Ngoh Hiang 4.2/5

The Nonya Ngoh Hiang emerged as a crowd favourite. Its deep-fried rolls were filled with flavorful minced pork, prawns, and the sweetness of water chestnut encased in dried beancurd skin. It was so delightful that we found ourselves requesting a second serving.

Verandah's Specialty Sambal Brinjal 4/5

Sambal Long Beans 4/5

For our vegetable dishes, we savoured the Verandah's Specialty Sambal Brinjal, wok-fired and adorned with the restaurant's tangy house speciality sambal, as well as the new Sambal Long Beans, where crunchy beans are stir-fried in a fragrant and spicy sambal sauce.

Tau Yu Bak 3.8/5

Introducing another addition to the menu, the Tau Yu Bak featured pork braised in caramelized soy sauces with spices. This resulted in a savoury dish with a hint of sweetness, though some felt the pork could have been more tender.

Curry Chicken 4.5/5

A definite must-have was the Curry Chicken, where tender chicken pieces were bathed in a rich and fragrant curry gravy infused with ground herbs, spices, and a hint of lemongrass. The irresistible curry gravy left me reaching for more to drench our rice in.

Assam Fish 4/5

Finally, the Assam Fish, filleted for ease of consumption, was simmered in a mouthwatering Assam gravy that tantalized the taste buds with its spicy and tangy flavours.

Note: This is an invited tasting.


Verandah @ Rael's
The Star Vista
1 Vista Exchange Green
#01-33/K2
Singapore 138617
Tel: +65 6380 2381
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Nearest MRT: Buona Vista (CC, EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
Alight at Buona Vista MRT station. Take Exit A or C. Walk to destination. Journey time about 3 minutes. [Map]

The Ampang Kitchen Private Dining - Impresses with Its Peranakan Cuisine Influenced By The Region

The last chapter of our private dining adventure for 2018 ends at The Ampang Kitchen which is run by a father and son team, Uncle Raymond and David. David does the cooking nowadays while Uncle Raymond takes care of the guests at the front of the house, as well as explaining the dishes they have prepared for us.

Satay Bohong 4.8/5

Dinner started with the Satay Bohong.  Each stick consists of 50g of pork belly which is grilled to an aromatic char on top of its tender texture with layers of fats in between. Too bad each guest get only 2 sticks. I wish it can be served straight from the grill so it is hotter, instead of being left to cool down before serving.

Bakwan Kepiting 4.5/5

Bakwan Kepiting is a dish served in all the Perankan private dinings we have attended. The version at The Ampang Kitchen is not authentic type. Uncle Raymond has tweaked it in a good way. The soup came across rich and robust from the long hours of boiling prawn shells, chicken and pork bones to draw the flavours. The meatball is also soft, tender and airy packed with crab meat, prawn and bamboo shoot. If you have a sharp tongue, you will taste fermented beans in it. Uncle William has added them into his soup to elevate the flavour. Other unusual ingredients found in the soup are mushroom and tang oh, which is not usually served in bakwan kepiting.

Kueh Pie Tee 4/5

Although Uncle Raymond does not make his own shell for the Kueh Pie Tee, they are fresh and crispy with no porky smell. These are delightful parcels that whetted the appetite.

Rojak 4.8/5

The Rojak here is served chilled which I find it brilliant, giving it a refreshing touch. The version combines both the local and Penang style, which got the thumb of approval from the dining group. Some even commented that this is the best rojak they have ever eaten.

Chap Chye 4/5

Ampang Kitchen uses 8 different ingredients for its Chap Chye. Unlike the usual Peranakan style, red and white fermented beancurd as well as fermented beans are added which is more of a Cantonese style.

Beef Rendang 4.5/5

Uncle Raymond shared that his Beef Rendang consists of 17 ingredients. Of course I am not able to taste all the individual ingredients. What I tasted is the aromatic rempah that married with the tender beef excellently.

Ayam Buah Keluak 4.2/5

I have tried many versions of Ayam Buah Keluak and this is probably one of the better versions I have eaten. It is more saucy infused with the rich buah keluak flavour. I could not help drenching my steamed rice with the gravy to enjoy it to the last drop.

Assam Fish with Lady's Finger 4.5/5

Another well executed dish which I enjoyed a lot is the Assam Fish with Lady's Finger. The tang from the assam and tomatoes, plus the sweetness from the pineapple is so appetising. It just opens my appetite for more.

Banana Flower Kechai 4.5/5

The one dish that I have been looking forward is the Banana Flower Kechai. It is a dish not commonly served nowadays and it is my first time trying it. I didn't know what to expect. I can taste a lot of different textures and flavours from the prawn, pork, cucumber, mint leaves and banana flower all coming together harmoniously.

Chendol 4.8/5

Wrapping up the dinner we have Chendol for dessert. You can't get anywhere wrong when the chendol are freshly made, with fresh coconut milk and premium gula melaka.

Our dinner at The Ampang Kitchen is $120 per pax. We really enjoyed the food and was well fed. A lot of time and preparation is put into serving the delicious food to our table. I could not say The Ampang Kitchen serves authentic Perankan food because some of the recipes have been influenced by the region, Straits Cuisine maybe a more appropriate to label the cuisine served at The Ampang Kitchen. Besides private dining, it also caters for takeaways. Hence don't be despair if you can't get a booking, you can also order takeaway.


The Ampang Kitchen
39 Jalan Ampang
Singapore 268625
Tel: +65 96187107
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Nearest MRT: Sixth Avenue (DT Line)
[Map]

Lynnette's Kitchen Private Dining - Taste Of Refinement In Peranakan Food.

Our private dining adventure continues with Lynnette' Kitchen at her HDB flat in Tiong Bahru area. Lynnette Seah is probably one of the pioneer in the private dining scene before the private dining scene starts booming. She may be better as an internationally acclaimed Singaporean violinist and the recipient of the Cultural Medallion for Music in 2006.

Keropok with Homemade Belachan

Before starting on our meal, we are served some Keropok and Homemade Belachan to snack with.

Bakwan Kepiting Soup 3.8/5

Dinner started with a bowl of Bakwan Kepiting Soup. The meatball is firmer with tougher texture. I would prefer it to be looser. The proportion of the meat and crab ratio has more pork than crab too. On the other hand, I like the bamboo shoot and radish in the soup for a light and refreshing finish.

Crab Beehoon 4.2/5

Catching my attention is the hugemonous Sri Lankan Crab that has been separated from the beehoon after cooking. The crab itself is fresh and sweet but the highlight has to be the bowl of slurping goodness packed with rich flavour of the crustacean. The beehoon is very delicious soaked with the richness.

Assam Pedas Snapper Fillet with Honey Pineapple 4.5/5

My favourite dish is the Assam Pedas Snapper Fillet with Honey Pineapple. Buried under the pool of redness is tender snapper fish fillet and honey pineapple. The clever recipe uses the sweetness of honey pineapple to create the harmony against the hot and fiery chilli. This dish sings for me.

Chap Chye 4.2/5

Another well cooked dish the Chap Chye that comes with cabbage, tofu, black fungus, tang hoon, carrot, lily stems and mushrooms. I appreciated that fact the vegetables still retained a crunch to it, not too soft. Lynnette's version also has a more distinct taste of the fermented beancurd which I enjoyed.

Buah Keluak Prime Pork Ribs Stew 4/5

Instead of the using chicken, Lynnette uses Prime Pork Ribs in her Buah Keluah dish. I am not a big fan of ayam buah keluah as I find the chicken always ended up being dry. Hence the prime pork ribs version is a good chance, with fall of the bone meat.

Beef Rendang 4.5/5

The soul of a good Beef Rendang has to be the rempah and this definitely stole my soul. Unknowingly, I was drenching my rice with the gravy and enjoying the tender beef with my plate of rice.

Sugee Cake with Gula Melaka Cream Cheese Frosting 4.5/5

Even before my visit, I have already heard some much about Lynnette's sugee cake. I understand that if it is not an easy cake to bake. If done wrong, it can be very dry and crumbly. For dessert, I am glad that I get to try her famous Sugee Cake with Gula Melaka Cream Cheese Frosting. It is another smart recipe to pair the sugee cake with the gula melaka cream cheese frosting, which lifted the whole enjoyment of the cake.

Diner at Lynnette's Kitchen is not cheap. It costs $120 per pax. In fact, most of the private dining places I have visited have increased their prices recently too. It now average around $100 per pax to dine at someone's home. Back to Lynnette's food, I find her dishes are more refine than the other peranakan private dining places I have visited, she has fine tuned her recipes until they are perfect. Unlike other places, she also has a wide selection of dishes which you can pick from her website. One difference from other private dining places is the host actually joins us for dinner, while others are busy in the kitchen cooking. But don't get me wrong, she is a great host and we enjoyed the conversation over the food and drink.

Lynnette's Kitchen
Jalan Membina
Website

Tinoq Private Dining @ Tiong Bahru - Our Best Private Dining Experience So Far

Having checked out several private dining venues, our latest food hunt brought us to Tinoq Private Dining at the old Tiong Bahru HDB estate. The private dining is hosted by Tinoq Russell Goh. Many would have known him as a celebrity make-up artist. His recent work includes dressing up Constance Lau for the movie premiere, Crazy Rich Asians both in Hollywood and Singapore. In fact, during our dinner he was sharing with us that he was busy running around in the day getting her stuffs for the movie premiere next day.

Bakwang Kepiting 4.8/5

We started with the Bakwang Kepiting, warming up the stomach for the feast. The meatballs are big and juicy. These lovely meatballs are complemented by the robust and flavourful soup made from flower crabs, pork bones and dried flat fish. This is damn shiok that we asked for second serving.

Turmeric Rice 4.5/5

Before we arrive for our dinner, Tinoq did check with us whether we want Blue Pea Rice or Turmeric Rice for dinner. We decided to got for the latter and the turmeric was freshly plucked from Tinoq's garden for the rice.

Sotong Hitam 3.8/5

A dish I like since young is Sotong Hitam, I still remember how I like to drench my white rice with the squid ink gravy, covering the rice in a pool of black sauce. The version at Tinoq was good but I thought the gravy was slightly on the watery side. A little heat can also help to perk up the dish.

Rendang Minang Kerbau 3.5/5

Unfortunately I didn't quite enjoy the Rendang Minang Kerbau. I am not saying it is not a delicious dish but I prefer my chunky, melted in the mouth rendang. The version at Tinoq is more of pulled pork texture, with the aromatic rempah intensifying the flavour.

Chap Chye 4.2/5

The Chap Chye was cooked to a nice crunch and not too soft, absorbing the essence of the fermented bean paste. Noteworthy is the effort to tie the dried lily bubs into a knot. Traditionally that is what my grandma will do.

Sambal Telur 3/5

Probably my least favourite dish is the Sambal Telur. Lightly brown on the exterior, the eggs are sliced into half and top with homemade sambal, served together with some cucumbers.

Sweet Potato Leaves with Hai Bee Hiam 4.2/5

More commonly we like to cook our greens with sambal belachan but at Tinoq, the Sweet Potato Leaves is paired with Hai Bee Hiam. The combination is quite new to me but it works wonderfully. Totalyl enjoyed it.

Ayam Limau Perut 4.5/5

One of the crowd favourite goes to the Ayam Limau Perut. The chunky pieces of chicken are cooked to tender, immersed in a creamy piquancy gravy of tamarind, kaffir leaves and lime, flavouring the protein. How I wish there are some toasted bread for me to mop up the delicious gravy.

Char Siew 3.8/5

The Char Siew was sweet and tender but I would prefer more of the caramelized char on the exterior.

Ikan Assam Pedas 4.2/5

Steamed Thai Seabass 4.5/5

For fish lover, you will enjoy both the Ikan Assam Pedas and Steamed Thai Seabass. The Ikan Assam Pedas is very appetising with its sour spicy gravy. I even drenched my rice with the gravy. For the Steamed Thai Seabass, the cooking timing was so spot on. The fish was moist and paired so well with the sour and spicy gravy.

Ngoh Hiang 4.5/5

Another highlight at Tinoq is the homemade Ngoh Hiang. Deep fried to a delectable crispy exterior, the ngoh hiang is stuffed with minced pork, prawn chestnut and even sweet melon. This is one of the better ngoh hiang I have eaten for a long time.

Overall we feel think Tinoq has been our best private dinner experience so far. In my own term, Tinoq has the overall package. The food is homely and delicious, in addition Tinoq and his partner Dylan are excellent hosts. The private dining is priced at $100 for 7-8 courses. For our session, we had extra dishes.


Tinoq Private Dining
Blk 30 Jalan Klink
Singapore 160030
Nearest MRT: Tiong Bahru (EW Line)
For reservations, e-mail pasirpanjangboy@gmail.com or SMS 9338-6439

Claypot Delights (砂煲小吃) @ Kallang Basin Industrial Estate - Hidden Gem That Sells Claypot Dishes at Only $4

Located inside Kallang Basin Industrial Estate is Yew Yi Hup Kee Eating House which housed a number of food stalls providing cheap and comfort food for the workers in the area. With the opening of the downtown line 3, I made my way down to Claypot Delights (砂煲小吃), a hidden gem in the industrial estate offering a variety of claypot dishes for only $4. A bowl of rice comes at additional cost of $0.50.

Claypot Herbal Chicken Drumstick 4.2/5

First we tried the Claypot Herbal Chicken Drumstick. For $4, we get a whole drumstick. That is very generous. The broth was light with a subtle herbal taste, not overpowering the balance of the dish. The chicken drumstick remains tender and moist.

Assam Curry Chicken 3.8/5

The Claypot Assam Curry Chicken ($4) is not the usual lemak type. It comes with a sourish and tangy body. For a mere $4, it comes with two huge pieces of tender chicken. Once again for the price paid, this is a satisfying and substantial meal.

Claypot Assam Fish 4.2/5

My favourite goes to the Claypot Assam Fish ($4). Compared to the assam chicken, the fish goes better with the assam broth. I really enjoyed the sourish of the assam that I drowned my rice with it. I suspect the fish used is the frozen type but for the price, I am not complaining.

Besides the 3 claypot dishes I tried, the stall also sells Vinegar Pig's Trotter, Salted Egg Pork Belly, Bittergourd Pork Ribs and Sesame Oil Chicken all at only $4.


Claypot Delight (砂煲小吃)
Yew Yi Hup Kee Eating House
Kallang Basin Industrial Estate
23 Kallang Avenue
Singapore 399414
Nearest MRT: Bendemeer (DT Line)

Opening Hours:
Mon-Fri: 10am to 5pm
(Closed on Sat and Sun)

Direction: 
1) Alight at Bendemeer MRT station. Take Exit. Walk to Kallang Ave. Walk to Kallang Basin Industrial Estate. Cut through the carpark and walk to destination. Journey time about 8 minutes. [Map]