Showing posts with label Chilli Crab. Show all posts
Showing posts with label Chilli Crab. Show all posts

Saturday, March 2, 2024

Jiak Kim House @ Jiak Kim Street (Kim Seng Road) - Former Zouk Transformed into a Beautiful Modern Asian Restaurant by The Brewerkz Group

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Stepping into the former Zouk, one encounters the metamorphosis into Jiak Kim House, an enchanting dining venture brought to life by The Brewerkz Group. Chef-Partner Seow Tzi Qin takes the reins, introducing an inventive menu that weaves modern Asian cuisine with Southeast Asian flavours, all within a contemporary framework. This establishment is more than a restaurant; it celebrates evolution against the backdrop of Zouk's storied past.

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The dinner commences with complimentary rotating bread, with the noteworthy Bolo Bun stealing the spotlight with its century egg and salted egg filling. This treat could easily grace the shelves of a bakery. Following this, an Amuse Bouche takes the stage, presenting a delightful ensemble of crunchy jellyfish paired with a palate-refreshing sorbet, setting the tone for the dining experience.

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Chilli Crab Pie Tee 4/5

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7-Herbed Crab Cake, Assam Mayo 4.8/5

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Spanish Mackerel Otak Otak, Green Curry 3.8/5

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Lamb Golash Croquette, Mint Coriander Coulis 4.5/5

For those venturing into Jiak Kim House for the first time, I strongly recommend having the Tingkat of Memories ($36). This ensemble features four distinct items: the 7-Herb Crab Cake with Assam Mayo, Lamb Goulash Croquette with Mint Coriander Coulis, Chilli Crab Pie Tee, and Tri-Colour Otak Otak. These items aptly exemplify Chef TQ's culinary vision and the establishment's unique gastronomic style. Moreover, they offer a vibrant introduction to the rich and diverse flavours of Southeast Asian cuisine.

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Mushroom Herbal Tea 'Macchiato' 5/5

The Mushroom Herbal Tea 'Macchiato' ($22) is the chef's creative take on the beloved local Bak Kut Teh. The concoction comprises peppery mushroom consommé infused with a fragrant herb and spice blend. Topped with a frothy green peppercorn foam, the dish is served with a delightful side of playful mini dough fritters. I found joy in dipping the dough fritters into the comforting and flavoursome soup, a reminiscent act of savouring local Bak Kut Teh delightfully.

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Hay-Smoked Wagyu Hamburg 4/5

The Hay-Smoked Wagyu Hamburg ($28) draws inspiration from the Vietnamese Bo La Lot. This delectable dish features juicy chargrilled patties made from a succulent blend of chuck, short rib, and pork belly, expertly wrapped in fragrant shiso leaves. Accompanied by a tantalising green pepper sauce, the dish is complemented by fresh kimchi pickles at the side, adding a delightful touch that helps balance the richness of the flavours.

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Herbal Scallops 'Pao Fan' 4/5

The Herbal Scallops 'Pao Fan' ($42) received mixed reviews from some dining companions who felt it fell short of the traditional Chinese Pao Fan dish's expectations. Despite presenting components like puffed rice, the dish deviated from the anticipated experience. Rather than a faithful representation of Pao Fan, it resembled more of a scallop dish paired with earthy cordyceps and briny ikura in dashi buerre blanc. Nevertheless, it was still enjoyable as a scallop dish on its own.

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Garum Quail Panggang 4.5/5

The Garum Quail Panggang ($46) left me in awe of Chef TQ's cooking. It stands as the most delightful way I've experienced quail thus far. The quail, expertly butterflied and beautifully chargrilled, is served alongside creamy celeriac mash, truffle sauce, crispy lotus root chips, and deep-fried cauliflower bhaji. The combination of flavours and textures in this dish is truly magical.

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Kam Heong Sambal Grouper 4.2/5

The Kam Heong Sambal Grouper ($40) showcases a boldly flavoured Tiger Grouper fillet marinated overnight in black peppercorns and homemade sambal. Paired with lively mangosteen salsa and served alongside cilantro rice, the dish presents a delightful fusion of robust flavours and diverse textures, creating a unique and memorable dish.

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Beef Tongue-To-Tail 4/5

The Beef Tongue to Tail ($42) presents fork-tender spice-infused rendang short ribs, torched ox tongue, and braised oxtail. Accompanied by domino potatoes adorned with grated coconut, smoky grilled shishito peppers, and a refreshing rojak salad, the dish artfully showcases the diverse and delectable facets of the cow.

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Challans Duck Two Ways 4/5

The Challans Duck Two Ways ($48) is meticulously roasted to a beautiful pink, accompanied by a tangy sour plum sauce and served alongside a salted vegetable risotto. Despite the tender and flavourful duck meat, some diners felt it lacked the pronounced Southeast Asian flavours evident in the other dishes.

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Snow Peak 4/5

The ethereal Snow Peak ($22) unveils a Moutai and pineapple-infused sorbet nestled on a bed of diced scoby, draped in a delicate coconut jelly, and adorned with guava, strawberries, and playful lime meringue shards. This dessert is a delightful and refreshing conclusion to the meal.

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Jiak Kim 4.5/5

Jiak Kim ($22), literally translating to 'eat gold,' is an exquisite flower-shaped dessert adorned with gold foil. This dessert combines layers of roselle hawthorn jelly, earl grey mousse, Berriolette compote, and namelaka chocolate cream, delivering a harmonious blend of flavours and textures.

Note: This is an invited tasting.


Jiak Kim House
5 Jiak Kim Street
#01-16/17
Singapore 169426
Tel: +65 98315430
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 11pm

Direction:
1) Alight at Havelock Road MRT station. Take Exit 4. Walk to traffic junction Kim Seng Road and Havelock Road. Cross the road. Turn left and walk down Kim Seng Road towards Grand Copthorne Waterfront Hotel. Turn right onto Jiak Kim Street. Walk to destination. Journey time about 6 minutes. [Map]

Sunday, January 7, 2024

Red House Seafood Nanyang @ Clarke Quay - Reopens with Chinese New Year Celebratory Set Menus

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Red House Seafood Nanyang at Clarke Quay has reopened with a fresh new look, all set to usher in the Year of Dragon by introducing prosperous Chinese New Year menus for the 2024 Chinese New Year celebrations. The celebratory set menus showcase the best of Singapore Nanyang-style seafood, conceptualised by Executive Chef Chen Khay Boon (Chef Man) and his team. They will be available from 8 January to 25 February 2024 for lunch and dinner.

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Prosperity Lobster, Salmon & Coral Seaweed Yu Sheng 5/5

Prosperity Salmon & Coral Seaweed Yu Sheng is a fruit-and-vegetable-forward version with ingredients such as strips of turnip, yam, carrots and Buddha's hand citron, and creatively enhanced with a crunchy purple-coloured coral seaweed. It is creatively enhanced with crunchy purple-coloured coral seaweed, resembling dragon feelers - symbolic of the zodiac year and adding a unique texture to the yu sheng. A relatively light dragonfruit-passionfruit sauce is used, allowing the yu sheng to retain the right amount of crunch and freshness after a toss. Aromatic kaffir lime leaves and ginger flowers accentuated the flavours. The luscious slices of salmon elevated the dish as well.

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Double-Boiled Fish Broth 4.5/5

Red House Seafood Nanyang also offers an outlet-exclusive section of its menu devoted entirely to Giant Grouper. The fish is meant to be enjoyed from head to tail, with different cooking methods recommended for various parts – namely back, head, liver, tail, belly and body, highlighting each part's varied flavour and texture profiles. We tried Double-Boiled Fish Broth with Sliced and Fried Giant Grouper Fish Fillet ($18.80). The milky soup base is achieved by slow-cooking pork and grouper bones for eight hours. The soup had a good depth of flavours with a gelatinous mouthfeel, and the chunky sliced fillets made this soup extra wholesome.

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Giant Grouper Stewed with Beancurd Skin and Garlic 4/5

Giant Grouper Stewed with Beancurd Skin and Garlic (Seasonal price) is a Cantonese-style claypot dish featuring the head, belly and body with a nostalgic flavour. The fish is deep-fried and then stewed in a house-made 'chu hou' paste made with ingredients such as soybean and oyster sauces. Mandarin peel and fried garlic are included as well for aromatic accents. This dish excelled in textures and flavours, and the accompanying ingredients - beancurd skin and shiitake mushrooms, were rich with the robust sauce.

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Alaskan King Crab served Two Ways 2.8/5

Alaskan King Crab served Two Ways (Sautéed Crab Meat in Truffle Oil and Egg White & Baked Crab Legs with Miso), featuring freshly peeled crab meat sauteed with egg white and truffle oil. At the same time, the legs are sliced and topped with a miso-mayonnaise sauce, baked, garnished with tobiko, and then finished with a drizzle of truffle oil for a fragrant finishing touch. While the sauteed crab meat with egg white was expertly executed, achieving a fluffy mixture of crab meat and egg white, I found the truffle oil overpowering the entire dish. The salty miso-mayonnaise sauce equally dulled the baked crab legs.

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Crispy Roasted Chicken with Flaxseed & Sesame 4.8/5

Crispy Roasted Chicken with Flaxseed & Sesame (From the Harmony Menu for 8-10 persons, $1088) is a labour-intensive dish that achieves exterior crispiness with flaxseed and sesame and tender meat within. In between steps, the chicken is air-dried twice on two different occasions before being roasted for 30 minutes. The skin was morish with the crisp flaxseed and sesame, imparting nutty flavours to the tender chicken.

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Braised 8 Head Abalone, Sea Cucumber with Winter Melon Ring & Purple Cauliflower 4.5/5

Braised 8 Head Abalone, Sea Cucumber with Winter Melon Ring & Purple Cauliflower (From the Harmony Menu for 8-10 persons, $1088) is both aesthetically pleasing to the eyes as it is to the palate, with contrasting colors lent from pumpkin sauce, and purple cauliflower florets from Holland. It is a highly nutritious and luxurious dish with auspicious ingredients of abalone and sea cucumber. Like the crispy roasted chicken, this dish requires skills and much preparation work, requiring at least two days of preparation, such as soaking and braising the abalone and sea cucumber in a superior broth. The firmness of the melon is just right as well.

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Chilli Crab 4/5

Red House Chilli Crab, one of Red House Seafood's signatures, delights with the crab and the fried mantou. Steamed before deep frying, the mantou had a fluffy interior with a crispy exterior without any greasy feel.

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Purple Glutinous Rice Cake 4.8/5

Purple Glutinous Rice Cake (Available on all CNY set menus) is one of my favourite nian gao creations to date. Pulut Hitam and Nyonya Kueh – this layered dessert is made with traditional nian gao and purple glutinous rice. I love the addition of the purple glutinous rice, which gives the nian gao an additional texture and aroma. A little less sweet would be perfect.

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The celebratory set menus are priced at $598 and $798 for 4 to 6 persons, and $1088, $1388 and $1888 for 8 to 10 persons. Dining reservations can be made via redhouseseafood.com/reservations/ while takeaways can be ordered via the outlets through phone or email.

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.


Red House Seafood Nanyang
3C River Valley Road
The Cannery, #02-02/03
Singapore 179022
+65 6442 3112
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Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Daily: 12pm - 230pm, 5pm - 10pm

Direction:
1) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river. Turn left and walk down the river towards the bridge. Cross the bridge. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Turn right onto River Valley Road Walk down River Valley Road. Walk to destination. Journey time about 6 minutes. [Map]

Friday, December 1, 2023

Café 2000 @ M Hotel Singapore - Launches Enchanting Festive Buffet at Cafe 2000

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M Hotel Singapore, situated on Anson Road in Singapore, presents an enchanting Festive Buffet at Cafe 2000 this Christmas. The buffet offers a delightful array of culinary delights, ranging from the freshest seafood-on-ice to exceptional carvings like Chargrilled Australian Tomahawk with Kampot Pepper, Roast Turkey, Bone-in Gammon Ham, Foie Gras with Berries Coulis, including ‘live’ Crowaffle and Flambe Crepes station and unforgettable spread of yuletide desserts.

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The Festive Dinner is available from November 16 to December 21, followed by the Christmas buffet starting from December 22. It's a perfect opportunity to celebrate the Yuletide season with a blend of festive flavours and a joyful ambience at M Hotel Singapore.

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The Seafood On Ice display is a captivating showcase of oceanic delights, offering a feast for seafood enthusiasts. The display features an assortment of premium seafood, including succulent crab legs, plump prawns, and a variety of mussels and clams.

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The Christmas specials include Roast Lamb Rib, Roast Beef, Roasted Turkey, and Honey Baked Ham. The standout is the freshly grilled Roast Beef, sliced and cooked on the spot, imparting a smoky taste. It is also superbly tender and juicy, with the fatty parts, in particular, showcasing a melt-in-the-mouth sensation, adding a luxurious and indulgent touch to every bite.

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The Roast Lamb Rib promises succulence, Roasted Turkey delivers a classic holiday experience, and the Honey-baked Ham combines sweetness with savoury notes.

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The local delight of Chilli Crab captures the essence of Singapore's rich food culture perfectly. The Chilli Crab features a luscious and flavourful sauce, showcasing the perfect blend of sweet, savoury, and spicy notes that define this iconic dish. The combination is a harmonious marriage of textures and flavours, paired with crispy mantou.

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For an alternative crab option, the Tanghoon Crab features crab paired with tanghoon, also known as glass noodles. The crab was prepared with a flavourful sauce that coats the tanghoon, creating a delightful combination of textures and tastes. At the same time, the noodles absorbed the savoury essence of the crab and sauce, providing a unique and enjoyable mouthfeel.

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Don't miss out on the Baked Lobsters adorned with a rich and flamed cheesy sauce that adds a layer of decadence to the dish. The sauce features a creamy and flavourful blend, complementing the succulent lobster meat harmoniously.

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Other delectable options in the buffet include Steamed Fish and Nonya Curry, Fried Seafood Beehoon, Lamb Stew, Chicken Satay, Hawaiian Pizza and many more.

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The dessert section is a haven for sweet lovers, featuring a diverse selection of indulgent treats. Highlights include the classic Apple Crumble, decadent Chocolate Fudge Cake, velvety Cream Caramel, refreshing Yuzu Cake, and delightful Assorted Cupcakes.

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For a local twist, don't miss the mini glasses of Durian Pengat, showcasing the unique durian flavour. A standout is the Croffle, a hybrid treat combining a croissant's crispiness with a waffle's fluffy texture. This dessert spread caters to a spectrum of preferences, ensuring a satisfying and sweet conclusion to the dining experience.

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Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Café 2000
M Hotel Sigapore
81 Anson Road
Singapore 079908
Tel: +65 6500 6112
Facebook
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 7am - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit C. Turn right onto Anson Road. Walk down Anson Road. Cross the road and walk to destination. Journey time about 6 minutes. [Map]

Sunday, November 12, 2023

Yaowarat Seafood @ Lavender Street - Transporting Your Tastebuds to Bangkok's Chinatown

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Yaowarat Seafood, formerly nestled in Teck Chye Lane, has found a new abode on Lavender Street, bringing with it a taste of Thai-Chinese seafood cuisine inspired by Bangkok's renowned Yaowarat district.

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Blanched Ark Cockles on Ice

A novel experience begins with the Blanched Ark Cockles ($13 for 500g/ $20 for 1kg), a departure from the local variety, boasting plump succulence with a satisfying crunch and without the overpowering blood taste.

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Homemade Moo Ping (Pork Satay)

Grilled to perfection, the Homemade Moo Ping ($3.30 each, minimum 2pc) unveils skewered pork bathed in a special homemade marinade, rendering the meat tender, succulent, and slightly sweet.

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Deep Fried Garlic Pork

Taking the crown for my favourite dish is the Deep Fried Garlic Pork. Tender pork cubes wok-fried to crisp perfection, accompanied by whole crispy garlic gloves, offering a delightful depth of flavour and fragrance.

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Thai Stir Fried Morning Glory (Kang Kong)

Freshwater Kang Kong ($12) is stir-fried to crunchy perfection with fragrant garlic, chilli, and soy-based sauce, though a bit more spice could elevate its kick.

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Live Mud Crab Vermicelli

The Live Mud Crab Vermicelli ($60) sees the vermicelli absorbing the sweet crustacean essence, with room for a bit more peppery punch.

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XO Seafood Treasure Pot

The XO Seafood Treasure Pot ($68) presents a medley of seafood treasures simmered in a rich, milky broth enhanced with a shot of aromatic XO liquor. While delicious, it leans more towards a local crab beehoon than a Thai dish.

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Tom Yum Mama Noodles Pot

Currently, at a promotional price of $9.90 and $12.90 with a drink, the Tom Yum Mama Noodles Pot is a slurp-worthy explosion of fiery Tom Yum essence, complemented by prawns, squid, crispy pork skin, and a raw egg.

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Thai Steamed Seabass in Spicy Garlic Lime

The Thai Steamed Seabass in Spicy Garlic Lime ($30) embodies Thai cuisine's essence, delivering a tantalising combination of sharp, sour, and spicy flavours. It could use more of the spicy kick.

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Grilled Australian Rock Lobster

A grand entry is made by the Grilled Australian Rock Lobster ($120 for 800g), showcasing the natural richness and succulence of premium rock lobster, distinctively firmer and sweeter than its Boston counterpart.

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Salted Egg Squid

A crowd-pleaser, the Salted Egg Squid ($21) features generously cut squid encased in a delectable salted egg coating, accented by heat from chilli and fragrance from curry leaves, seemingly a blend of Thai-Chinese and local influences.

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Singapore Chilli Crab Meat with Fried Mantou

The Singapore Chilli Crab Meat with Fried Mantou ($24) nods to local flavours. While well-executed, the crab meat needs more presence. Pair it with the golden, pillowy mantou to soak up the delicious chilli crab sauce.

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Chatuchak Coconut Ice Cream

For a sweet conclusion, the Chatuchak Coconut Ice Cream ($7) offers velvety coconut delight adorned with cashews, fried mung beans, sweet corn, and tender coconut meat.

Overall, Yaowarat Seafood presents bold flavours that many in Singapore would appreciate, albeit with some tweaks to suit local palates. The addition of Singaporean dishes to the menu adds variety but also deviates slightly from its Thai-Chinese authenticity.

Note: This is an invited tasting.


Yaowarat Seafood
320 Lavender Street
Singapore 338820
Contact: +65 68585988
Facebook
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Nearest MRT: Boon Keng (NE Line)

Opening Hours:
Daily: 12pm - 3pm, 5pm - 930pm

Direction:
1) Alight at Boon Keng MRT station. Take Exit C. Walk straight down Serangoon Road towards Lavender Street. Turn left onto Lavender Street. Walk to destination. Journey time about 5 minutes. [Map]