Showing posts with label Crocodile. Show all posts
Showing posts with label Crocodile. Show all posts

Sunday, July 23, 2023

Man Fu Yuan @ InterContinental Singapore - Unveils A Captivating New A La Carte and Set Menu, Blending Tradition and Innovation

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Chef Aaron Tan and his culinary team at Man Fu Yuan, InterContinental Singapore, have unveiled a captivating new a la carte and set menu that showcases a perfect blend of tradition and innovation. Modern interpretations and premium ingredients give classic Cantonese favourites a fresh and revitalised touch.

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Crispy Soft-shell Crab and Chilled Cherry Wine Tomatoes 4/5

Our gastronomic journey began with a tantalising duo of appetisers. The Crispy Soft-shell Crab with Garlic, Chilli, and Scallion was a delightful explosion of flavours, with the "Bowrington Bridge" soft-shell crab masterfully deep-fried to crispy perfection, infused with aromatic spices. The accompanying Chilled Cherry Wine Tomatoes, marinated with Plum Sauce, provided a refreshing contrast with its sweet and tangy notes, leaving us eager for more.

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Double-boiled Superior Seafood Soup, Mushroom, served in Melon Husk 4.8/5

The Double-boiled Superior Seafood Soup, Mushroom, served in Melon Husk, followed next, enchanting us with its heartwarming and nourishing essence. The velvety smooth broth, infused with the essence of the melon husk, brought forth an additional depth of flavour to the already delightful combination of seafood and mushrooms. Each spoonful of this soup was a delightful journey, warming both the soul and the palate.

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Braised Indonesia Cave Bird's Nest 4.2/5

A highlight of the meal was the Braised Indonesia Cave Bird's Nest with Crabmeat, Crab Roe, and Silver Sprout in Beijing style. This dish showcased a delightful play of flavours and textures, with the subtle bird's nest blending harmoniously with the sweetness of crab meat and the richness of crab roe, all complemented by the textural crunch of silver sprouts.

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Flambe Braised Crocodile Palm, Vegetables, Mushroom 4/5

The Flambe Braised Crocodile Palm, Vegetables, Mushroom was an exotic offering on the menu. The tender crocodile meat, reminiscent of chicken in taste, was flambéed to perfection, adding an exciting touch of theatrics to the dish. The herbal sauce further enhanced the experience, making it a memorable culinary adventure.

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3 hours 33 mins Honey Glazed Duroc Pork Ribs, Yuzu Soya Sauce, Grated Coconut 4.8/5

A true crowd-pleaser was the 3 hours 33 mins Honey Glazed Duroc Pork Ribs, Yuzu Soya Sauce, Grated Coconut. This dish impressed with its explosive flavour profile, combining sweetness and tanginess from the yuzu soya sauce with the succulent and fall-off-the-bone Duroc pork ribs. The addition of grated coconut added a delightful twist to the dish, making it a must-try.

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Braised Crab Meat with Crab Roe, Prawn, Baby Vegetables 4/5

The menu continued to delight with the Braised Crab Meat with Crab Roe, Prawn, and Baby Vegetables. This dish was a perfect example of simplicity elevated by luxurious ingredients, as the combination of braised crab meat, crab roe, and prawn elevated the dish to new heights.

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Stone Bowl Rice, Kurobuta Pork Cured Meat, Egg Yolk, Tobiko 4.5/5

The Stone Bowl Rice, Kurobuta Pork Cured Meat, Egg Yolk, and Tobiko were a delightful symphony of flavours. Fragrant rice infused with kurobuta pork cured meat and topped with tobiko was enhanced with a luscious egg yolk that bound everything together, creating an aromatic finish.

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Double-boiled Papaya, Coconut Cream, Peach Collagen, Hashima 4.8/5

As we approached the end of our culinary journey, we were treated to the Double-boiled Papaya, Coconut Cream, Peach Collagen, Hashima, a warm and comforting coconut soup filled with papaya, peach collagen, and hashima, offering both delicious flavours and nourishing benefits.

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Black Sesame Rolls with Coconut 4/5

The meal concluded on a sweet note with the Black Sesame Rolls with Coconut. Soft and spongy, the rolls were infused with the delightful aroma of black sesame, while the coating of grated coconut added an extra layer of taste and texture.

Chef Aaron Tan and his team have undoubtedly crafted an impressive and delectable menu at Man Fu Yuan, InterContinental Singapore. Each dish showcased its culinary finesse, while the seamless blend of traditional flavours with modern touches made for an unforgettable dining experience. Whether you are a connoisseur of Cantonese cuisine or a lover of culinary artistry, this new menu promises a feast for the senses that will leave you yearning for more.

Note: This is an invited tasting.


Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
Facebook
Instagram
Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

Monday, October 10, 2022

People Table Tales @ Tiong Bahru - New Private Dining Serving Crocodile Rib Rendang

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People Table Tales is a new private dining place that recently opened in the quaint Tiong Bahru neighbourhood. It caught my attention for serving whole-roasted crocodile rib rendang on its menu. The 8-course meal is priced at $198 with alcohol pairing.

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Our dinner started with the Mouth Pleasers, a selection of small bites to kickstart the dinner. The Croc Fin Crackling intrigued us, which can be enjoyed with the accompanying Green Sambal and Lacto Pumpkin Sambal.

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Other mouth pleasers included Toasted Coconut, Sourdough-so Butter and Toasted Koji.

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Natsuki's Dream 4.2/5

Next is Natsuki's Dream, a speciality of vegetables from Natsuki's Garden, a local organic farm. The highlight on the plate is the sweet corn paired with lacto mango.

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Mushroom Buddies 4.2/5

The Mushroom Buddies is inspired by Vietnamese pho covered by a sheet of rice paper. It showcased the earthy tone of the mushrooms excellently in a robust broth lifted by kaffir lime. I felt the soaked rice paper somehow substituted the noodle for the pho.

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Black 4/5

Looking like a piece of charcoal is Black, chicken pieces in coffee shoyu, blackened garlic and pineapple, resting atop a pulut hitam cracker. The succulent chicken pieces are from a breed known as Silkie Chicken, whereby their bone and skin are black.

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Pineapple Gazpacho 3.5/5

The chilled Pineapple Gazpacho is a welcome break from the meal to freshen up the palate for more to come.

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Nasi Ulam 4.2/5

Next, we had Nasi Ulam, which is served at the tableside. The service staff will mix all the different ingredients, such as toasted rice, herbs from Corridor Farmers, and lime dressing, in a big bowl. The bowl of rice is packed with beautiful aroma from the herbs, enhanced by a zesty finish from the lime dressing.

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Whole-roasted Croc Rib Rendang 4.5/5

The one dish everyone was anticipating throughout the night was the Whole-roasted Croc Rib Rendang. I am not new to eating crocodile meat, but it is my first for the rib and the cooking style. For those that have not eaten crocodile meat, it is clean tasting without any gamey taste, almost like chicken.

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The rib meat is very tender and falls off the bone with ease. It is also served with achar, coconut serundeng, roti and smoked coconut rice.

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For me, the highlight is the spiced coconut jus. Not only did it complement the croc rib, but it also went so well with the roti and smoked coconut rice.

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Moju Granita 4/5

Before moving to the dessert, we had the Moju Granita for palate cleanser that consists of seasonal fruits, candied winter melon and cranberry hibiscus.

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Everything Makgeolli 4/5

Wrapping up our dinner is Everything Makegeolli comprising of black rice makgeolli cremeux and tuile paired with white rice makgeolli ice cream.

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Note: This is an invited tasting.


People Table Tales
Blk 79 Chay Yan Street
#02-20
Singapore 160079
Facebook
Website
Nearest MRT: Tiong Bahru (EW Line), Havelock (TE Line)

Opening Hours:
Wed-Sun: 630pm - 11pm
(Closed on Mon-Tue)

Direction: 
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru MRT station. (Stop ID 10169). Take bus 121. Alight at the next stop. Walk to Yong Siak street. Turn right onto Yong Siak Street and walk to Chay Yan Street. Turn left onto Chay Yan Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Havelock MRT station. Take Exit 2. Walk down Zion Road to Seng Poh Road. Turn right onto Seng Poh Road. Walk to end of Seng Poh Road. Turn left onto Guan Chuan Street, and then right onto Chay Yan Street. Walk to destination. Journey time about 8 minutes. [Map]

Thursday, May 6, 2021

East Treasure Chinese Restaurant @ Woods Square - Bringing Their Delicious Chinese Cuisine To The North

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East Treasure Chinese Restaurant at Clarke Quay has opened a new outlet at Woods Square. The Chinese restaurant under the Astons Group has been one of our favourite Chinese restaurants. Together with a few foodie friends, we went down to the new outlet.

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We started with some light snacks to kick start the dinner. Artisanal done is the Wasabi Mayo Crabstick ($32) served in an ice cream cone. The wasabi is very subtle, overpowered by the pungent mayonnaise. Nothing special to shout about, but I do applaud the modern interpretation of Chinese cuisine.

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White Bait 3.5/5

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Prawn Roll 3.8/5

The other two light snacks we have is the White Bait ($24) and Prawn Roll ($24). They are very addictive with their delightfully crispy bites.

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Double Boiled Crocodile Soup 4.5/5

A signature at East Treasure is their Double Boiled Crocodile Soup ($80). I have been a fan of their tonic that is packed with depth and robustness from the herbal sweetness. If you are not into exotic meat, worry not, as crocodile meat is exactly tasteless like chicken.

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East Treasure Smoked Duck 4.8/5

Another must-have signature item at East Treasure is the East Treasure Smoked Duck ($58). The duck is dry-aged for 60 hours in their dry-aging cabinet for a more intense flavour with crisper skin. It never failed to impress me.

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Jian Gu Tou 4.2/5

A new dish on the menu is the Jian Gu Tou ($32) which pig trotters and other pork ingredients such as pig's skin, sio bak etc., are cooked in fermented soy beancurd. It felt like a celebrative festive dish. The sauce brightens up the whole enjoyment though it looks messy.

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Gan Xiang Yu Tou (甘香鱼头) 4.5/5

Another beautiful dish on the menu is the Gan Xiang Yu Tou. The fish head is chunky and succulent with meaty fish flesh, coated in an aromatic sauce and spices. 

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Stir Fried HK Kai Lan with Enoki 4.2/5

To my surprise, the Stir Fried HK Kai Lan with Enoki ($24) tastes exceptionally delicious and fragrant. I am not sure why but it could be the wok frying skill, retaining the delectable crunchiness.

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Braised Vermicelli with Seafood 3/5

The Braised Vermicelli with Seafood ($38), unfortunately, was disappointing. The stock for the braised vermicelli lacks in flavour and depth. If they can fine-tune the dish, I am sure it will be another popular dish on the menu.


East Treasure Chinese Restaurant 
Woods Square
6 Woods Square
#01-07/08/09/10
Singapore 737737
Facebook
Website
Nearest MRT: Woodlands (NS Line)

Opening Hours:
Daily: 11am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Woodlands MRT station. Take Exit 1 or 2. Walk to destination. Journey time about 5 minutes. [Map]

Sunday, February 23, 2020

East Treasure Chinese Restaurant @ Clarke Quay - 60 Hour Dry Aged Roasted Duck With Extremely Crispy Skin

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East Treasure Chinese Restaurant at Clarke Quay has been on my bucket list for a while after hearing raving reviews from my foodie friends. The Chinese restaurant is opened by Astons known for offering quality and affordable western cuisine. In recent years, it has expanded its business into Japanese and Chinese cuisine too. Together with a few foodie friends, we decided to go to East Treasure for our Chinese New Year celebration.

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Yu Sheng 4/5

As in all Chinese New Year celebration, we started the dinner with Yu Sheng. Unlike the usual yu sheng with a lot of shredded carrot and cucumber, this is replaced with the crunchy crystalline ice plant. Another modern take is the truffle maltosec powder instead of five spice powder and pepper, giving the dish an aromatic finishing. My disappointment is the used of crispy shirauo instead of raw fish for abundance.

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Double Boiled Tonic Soup with Crocodile 4.5/5

If you are not into exotic meat, it is ok. What you cannot miss is the flavoursome soup from the Double Boiled Tonic Soup with Crocodile. It is packed with depth and robustness with the herbal sweetness. If you have eaten turtle soup, it is somewhat similar. If you are adventurous, not to forget the crocodile meat which is cooked to tender and taste like chicken.

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Steamed Dragon Grouper Fish 4.2/5

I find the Steamed Dragon Grouper Fish in Shoyu and Pickled Chilli unique and delicious. Perfectly steamed, the fish meat was moist and sweet. The tang from the pickled chilli complemented the freshness and gave the dish an appetising touch.

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Sauteed Sea Prawn 4.2/5

The Sauteed Sea Prawn was given a coat of the Chef fragrant sauce, which is sweet and lift the appreciation of the fresh and bouncy meat.

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Braised Beancurd 4/5

The Braised Beancurd is a hearty dish with a soft silken interior paired with seasonal green. Holding the dish together has to be the gravy packed with snow crab meat and gingko nut.

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60 hour Dry Aged Roasted Duck 4.2/5

A must-have at East Treasure is the 60-hour Dry Aged Roasted Duck. Usually, this is air-dried to achieve the crispy skin. Since Astons has a dry ageing cabinet for its beef, this allows them to come up with the dish. The result is tender meat with the flavours all locked in and extremely crispy skin.

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Fragrant Onion Rice 4.5/5

Quite similar to the claypot rice, each mouthful of the Fragrant Onion Rice is filled with beautiful aroma from the mixed cured meat and onion. It is also paired with arrowhead and french beans, rounding off the enjoyment with extra textures.

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Lastly, we ended our dinner with Red Bean Soup that comes with a rice dumpling in it. Overall I have enjoyed the meal at East Treasure. As I visited the place during Chinese New Year and what I had is their festive menu, it did give me a glimpse of the culinary skill of the chef. I look forward to my next visit to try their a la carte items. I am sure to discover some tasty and unique dishes.


East Treasure Chinese Restaurant
3B River Valley Road
#01-16
Singapore 179021
Tel: +65 62524645
Facebook
Nearest MRT: Fort Canning (DT Line), Clarke Quay (NE Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 1015pm

Direction:
1) Alight at Fort Canning MRT Station. Take Exit A. Turn right and down River Valley Road. Turn right onto Tan Tye Place. Walk to the end of the road. Turn left onto Clark Quay. Walk to destination. Journey time bout 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the riverfront. Turn left and walk down the river. Cross the bridge. Walk to destination. Journey time about 5 minutes. [Map]

Monday, April 22, 2019

The Dragon Chamber @ Circular Road (Boat Quay) - The Hidden Restaurant Inside A Kopitiam

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The Dragon Chamber has been rebirth at its new location in an assuming kopitiam at Circular Road, hidden behind a glass fridge door. Stepping behind the glass door, diners will be plunged into a world that is reminiscent of Chinatown gambling dens and secret society hangouts. One can also find exotic dishes on the menu such as the crocodile feet and penis.

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Firecracker Chicken and Maple Fritters 3.8/5

I was told that the Firecracker Chicken and Maple Fritters ($16/$28) is a luxed up version of the chicken and waffle dish which I don't actually get it. It is a La Zi Ji (Sichuan Chilli Chicken) dish with some crispy you tiao drizzled with maple syrup. I can't associate it with the so called chicken and waffle inspiration. Putting the ranting aside, the dish itself is very enjoyable with the spicy kick from the Sichuan peppercorn. The diced chicken which has been deep fried to golden brown was also tender and addictive.

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Cheeseburger Eggroll 3.5/5

An unique and bold creation is the Cheeseburger Eggroll ($14). Instead of toasted bun, the ingredients in a cheeseburger such as beef, cheese, lettuce and tomato is stuffed into a eggroll skin. It felt more like have a bonito wrap with crispy skin, instead of a burger.

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Dick Soup 4/5

The name of the dish may sounds vulgar but it is absolutely delicious. The nourishing Dick Soup ($30) features crocodile penis in a chicken and pork based broth that has been double boiled for six hours. If you can overcome the idea of eating the exotic ingredient, it actually tasted like pork rib with a layer of collagen. The soup itself tasted nothing acquire, it is flavourful and packed with essences drawn from boiling the ingredients and herbs for hours.

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Dragon Mountain 3.8/5

A new dish on the menu is the Dragon Mountain ($88/$138). The whole lobster is fried and tossed in crispy garlic, crushed fermented soybeans, sliced chillis and Sichuan peppercorns. Some commented that it is a waste to mask the freshness of the lobster flesh in the rich flavour. Well, I tend to agree but I also feel it needs to offer something different to entice diners, just like there are different sauces for our favourite local crab dish.

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The Flaming Pineapple Beef 3.5/5

The Flaming Pineapple Beef ($28) will make a spectacular entry, served in flame. The beef was really tender and juicy. However I found the sauce too sweet for my liking, masking the appreciation of the beef.

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Wagyu Truffle Beef Hor Fun 4.2/5

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A must try at The Dragon Chamber is their Wagyu Truffle Beef Hor Fun ($68). This is apparently a new and improved version showcasing wok-fried flat noodles in a moreish truffle gravy. It also comes with slices of A4 Kagoshima wagyu, crispy deep-fried hor fun strips and poached egg. This is a multi-sensual enjoyment packed with flavours and textures. A must order here.

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Fried Durian 3/5

For dessert, we had the Fried Durian topped with ikura. Encased in the crispy skin is the durian puree. However the durian puree lacked the piquancy in the king of fruit. It also can be sweeter.

Besides the food at The Dragon Chamber, the bar is worthy to check out too. You can find Asian-inspired cocktails such as Crazy for Coconuts, Old Fashion Twist, Mojito Twist, Tea Time and Soda, and Vodka Citrus Soda. It also offers a range of craft beers and ciders including Dragon Chamber exclusive in-house labelled beers - Dragon Pale Ale and Summer Sesh Ale.

Note: This is an invited tasting.


The Dragon Chamber
2 Circular Road
Singapore 049358
Tel: +65 68058181
Facebook
Nearest MRT: Clarke Quay (NE Line)

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

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road. Walk to Upper Circular Road. Walk down the road to North Bridge Road. Cross the road and walk to Circular Road. Walk to destination. Journey time about 5 minutes. [Map]