藝 Yì by Jereme Leung @ Raffles Hotel Singapore - Usher in the Year of the Dragon with an Array of Lunar New Year Delicacies and Dine-in Set Menus

藝 Yì by Jereme Leung in Raffles Hotel Singapore invites guests to celebrate a season of reunions and new beginnings with an exquisite selection of festive delicacies and auspicious gifts. Chef Jereme Leung has curated an array of Lunar New Year delicacies and Lunar New Year Dine-in Set Menus, available from 22 January to 24 February 2024. During our visit, we tried the Abundance Set Menu ($228/pax).

Longevity Yu Sheng

There are 4 selections of Yu Sheng, including a Vegetarian Option featuring crispy lotus roots and organic vegetables. The Abundance menu offers Longevity Yu Sheng ($216/$152) with Octopus Sashimi & Sakura Shrimp. I enjoyed the sweetness and texture of the Sakura Shrimps, and it was a pity that they seemed to get lost easily among other ingredients due to their delicate texture.

Platter 3/5

Next, we had an appetiser platter comprising Deep-fried Crab Meat Roll with Wasabi Mayonnaise & Yuzu Salsa, Baked Eggplant with Scallop served with roasted pepper sauce, and Barbecued Iberico Pork Char Siew with Lime Caviar. The char siew was succulent but could be elevated with more caramelisation. The other two items weren't as delectable. The yuzu salsa was a tad too sweet, and the Kueh Pie Tee cup left an unexpected taste.

Soup 4.8/5

The soup course features Doubled-boiled Fish Maw, Sarcadion Aspratus Dried Mushroom & Sea Conch Soup. Its light consistency and good depth of flavour from the mushroom were thoroughly enjoyable, offering a delicate balance to relatively affluent fish maw.

Braised 10-Head South African Abalone 4.5/5

Next, we had a premium Braised 10-head South African Abalone. The sauce and accompanying ingredients harmoniously complemented the abalone, making it a wholesome dish.

Pan-seared Cod Fish 4.5/5

Following is Pan-seared Cod Fish with Green Pepper Sauce & crispy Pork Lard. It stood out with its buttery flesh encased in an aptly crisped exterior. The savoury sauce and fragrant lard bits accentuated the sweetness of the fish.

Sweet & Sour Crispy Prawn 4/5

Another seafood dish on the menu was Sweet & Sour Crispy Prawn with soybean cake, offering a nostalgic Sweet and Sour Pork flavour. I appreciate the addition of tempeh in this dish, which paired well with the texture of the prawn.

Steamed Jasmine Rice & Millet with Tribute Vegetables & Preserved Meats 5/5

The highlight for me was this Steamed Jasmine Rice & Millet with Tribute Vegetables & Preserved Meats, excellently executed in every aspect. The perfectly steamed rice absorbed all the flavours imparted from the warmed preserved meats, complemented by a drizzle of sweet sauce that bound all the ingredients together. The preserved meats, rich with intense umami, were scrumptious and moreish.

Sweet Soup 5/5

Water Chestnut Cake 2/5, Salted Egg Yolk Custard Glutinous Rice Balls 3/5

Dessert served was a bowl of Chilled Highland Lotus Seeds, Snow Fungus, Apricot Kernel, and Nostoc Pearl Sweet Soup, alongside Homemade "Yuan Bao" Water Chestnut Cake and Salted Egg Yolk Custard Glutinous Rice Balls. The sweet soup had the right amount of sweetness to balance the indulgent meal.

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.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Wan Hao Chinese Restaurant @ Singapore Marriott Tang Plaza Hotel - Lunar New Year Reunions of Prosperity & Happiness

This Lunar New Year, Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel presents Lunar New Year celebratory delicacies that centered around the theme of Reunions of Prosperity and Happiness, ideal for family reunions and gatherings of 8 persons. From 20 January to 26 February 2021, available for your reunions are specially-curated 8-course Set Menus to a la carte Lunar New Year creations and delectable takeaway treats.

Lobster (Cooked) & Caviar Yu Sheng 4.5/5

New highlights include the Lobster (Cooked) & Caviar Yu Sheng with a choice of traditional or mandarin orange sauce. Perfect if you and your loved ones ain't into raw fish, for the cooked lobster slices adds a succulent sweet crunch to the mix. Instead of the traditional sauce, you are given a choice of mandarin orange sauce that is zesty and sweet. Furthering that citrusy note is the addition of passionfruit pearls, that burst with tangy juice in each bite.

Eight Treasures Imperial Pot with Bird’s Nest (贵妃煲) 4/5

Wan Hao Eight Treasures Imperial Pot with Bird’s Nest ($788++/6 persons) debuts this year, and it's all about nourishment and collagen. Brimming with collagen-rich ingredients - Bird’s Nest, 10-Head Australian Abalone, Fish Maw, Dace Fish Beancurd Bag, Live Prawns, Pork Tendons, Chicken and Japanese Shiitake Mushroom. It may not be your usual pen cai, but it embodies the spirit of pen cai just as much. The superior broth itself is equally nourishing, made with ingredients such as chicken feet, old fowl, pork skin, and more.

Braised Giant Prawn with Salted Egg Cream Sauce 4.5/5

A contemporary take on its Cantonese cuisine, Braised Giant Prawn with Salted Egg Cream Sauce delights with its succulent prawn that comes with an aromatic crisped exterior.

Crispy Pork Trotters with Fermented Red Rice Sauce 4.5/5

Served in a vibrant and colourful bed of julienned vegetables, Crispy Pork Trotters with Fermented Red Rice Sauce were moreish with their thin and perfectly crisped skin lacing over tender meat. I have always loved fermented red rice, and loving it just as much here being used as a dipping sauce for that extra funk of flavour.

Dessert 4.8/5

For dessert, we tried Water Chestnut Puree with Hashima, Black Sesame Glutinous Rice Ball with Pistachio as well as a Golden Niao Gao Tart with Japanese Red Bean. Served chilled, the Water Chestnut Puree with Hashima cooled and refreshed my palate before moving on to savouring the sweet and nutty goodness of the rice ball and tart. Golden Niao Gao Tart with Japanese Red Bean is also available as takeaway treats too ($28nett/ 8 pieces).

20 January to 26 February 2021
8-Course Prosperity Set Menus – from $108.80++ per person (4 to 8 persons) to $2088++ per table

11 February 2021
Jubilant Lunar New Year Eve 8-Course Set Menus - from $118.80++ per person (4 to 8 persons) to $2098++ per table

For dining reservations or pre-orders, please call 6831 4605, email mhrs.sindt.fb.reservations@marriotthotels.com or visit celebratorydelights.com/cny.

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.


Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
Level 3
320 Orchard Road
Singapore 238865
Tel: +65 68314605
Facebook
Website
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun & PH: 1130am - 3pm, 630pm - 1030pm

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

Tamarind Hill @ Labrador Park - Celebrate Lunar New Year In Thai Style

From making your way up along Labrador Villa Road where lush greeneries path your way, to stepping into Tamarind Hill where the aroma of sandalwood settles you, step away from the hustle and immerse yourself in a totally different ambience in this Lunar New Year. This year, be led by Executive Chef Wanthana Nikonsaen who's going to present eight interpretations of classic Chinese dishes in a limited Lunar New Year menu.

Yu Sheng 3/5

Thai style salad takes on a new identity in this Thai-inspired Yu Sheng, in which the crowd pleasing shredded mango brightens up the dish, and the sweet-sour profile is further lifted by a sour plum & tamarind sauce.

Appetisers 3.5/5

Starting off with 2 appetisers - Steamed Sago Pork Dumplings and Fish Roe Marinated in Red Curry wrapped and grilled in a banana leaf. A trip to Phuket recently gotten me acquainted with Thai Pork Dumplings, and my first impression was that it is similar to our crystal dumpling. The skin was dense and chewy which I really like, and the sweet-savoury pork filling goes well with the skin too. The Fish Roe, as expected, is like our Otah. I'm just glad that it has more roe than paste.

Barramundi and Ginger Soup 3.8/5

The set menu comes with a soup - Barramundi and Ginger Soup. Almost like Tom Yum Goong but half the fieriness.

Five-spice Braised Pork Knuckle 4/5

The mains answer my cravings towards braised pork knuckle (khao kha moo) which I had in Bangkok. The Five-spice Braised Pork Knuckle is served with shiitake mushrooms, kalian & seaweed. The meat wasn't exactly fork-tender yet but the skin was to my satisfaction.

Tiger Prawns 2.5/5 and Egg Noodles 3.8/5

The Tiger Prawns with Salted Egg Yolk Sauce was quite disappointing. I was imaging huge prawns (with head intact) dressed in robust salted egg yolk sauce but it is lacklustre. Perhaps, this salted egg culture is really not embedded in the Thais' palate yet.  The Stir-fry Thai-style Egg Noodles with assorted vegetables is quite well done, which tasted as cosy as a plate of homecooked mee sua.

Desserts 3/5

Rounding off your evening is the Glutinous Rice Balls stuffed with sesame and honeydew sago with vanilla ice cream. Never mind the tough rice balls, for its superb counterpart makes up for it. The sago jelly was firm and stretchy, and the simple dressing over of the ever senses-appeasing coconut cream made this bowl a taste of bliss.

This Lunar New Year Menu will be available from 15 January to 2 March 2018 at $88++ per pax.

Words and photos 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.


Tamarind Hill
30 Labrador Villa Road
Singapore 119189
Tel: +65 62786364
Facebook
Website
Nearest MRT: Labrador Park (CC Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 630pm - 1030pm
Sun: 730am - 11am, 12pm - 3pm, 630pm - 1030pm

Direction: 
1) Alight at Labrador Park MRT station. Take Exit A. Walk to Labrador Villa Road. Turn left onto Labrador Villa Road. Walk down Labrador Villa Road. At the junction of Port Road and Labrador Villa Road, turn right and continue onto Labrador Villa Road. Walk to end of the road. Walk to destination. Journey time about 15 minutes. [Map]

Yan Restaurant (宴) @ National Gallery Singapore - Hairy Crab Season Is Back

Autumn is the season to enjoy hairy crabs, and Yan at the National Gallery has crafted a Hairy Crabs fare just for this short period from 15 November to 15 December 2017. What's interesting to know is that these hairy crabs are from the Netherlands, where waters are known to be much more untouched, hence producing meatier and bigger breeds. While steaming is probably the most ideal and common way to relish their flavours, Yan's culinary team has come out with other ways that you could possibly enjoy.

Xiao Long Bao 4.2/5

Steamed Xiao Long Bao with Hairy Crab Meat 蟹粉小笼包 ($12/pc) is simply ingenious. I thought this would be similar to the common version - 80% pork, 20% crabmeat ratio but this is 100% hairy crab meat that is cooked with superior stock. Hairy crab roe is added when the meat is almost cooked. I took it all in, almost effortlessly in just one slurp. The superior stock is brewed for 8 hours with chicken, ham, pork ribs, resulting in a rich and mouthful filling. The skin was soft with a bite. Sadly, it is only available for lunch only! So do order at least one if you are here for lunch during this period.

Sea Perch Fillet 3.8/5

Other than the roe and the delicate sweet meat that hairy crab is highly prized for, how about its less accessible part - the oil? Part of the Hairy Crab Set Menu is Steamed Sea Perch Fillet 菜脯蒸鲈鱼伴时蔬, a Cantonese style steamed Chilean sea perch fillet with soy sauce, served with preserved turnip and poached seasonal vegetables. While one would definitely love this moist and buttery texture of the fish, what's worth taking your time to savour is also the preserved turnip, that has been stir-fried with miso paste and hairy crab oil. That of course didn't steal the limelight from the fish but adds a depth of flavour to its delicate taste.

Oven-baked Lamb Rack 3/5

Not just seafood, from the land, the set menu offers you a Oven-baked Lamb Rack with Bacon 烟肉烧羊扒. The oven-baked Australian lamb rack is wrapped with bacon, baked in the oven and glazed with malt sugar intermittently. The bony portion is my favourite. The edge was charred with smokey sweetness. The rest of it was however slightly too gamey for me.

The highly anticipated Steamed Hairy Crab 清蒸大闸蟹 made its appearance together with 10 Yrs-Aged Shao Hsing Yellow Wine (17%) 十年陈特醇绍兴酒 Wine ($60++ per bottle). As hairy crabs are believed to be ‘cooling’ for the body, it is recommended to pair hairy crabs with something “warm” to bring your 'qi' to a balance. The wine is of course optional but whether or not for health reasons, a sip of the wine in between the nibbling of the hairy crab meat will make your annual affair with the crab even more intimate and memorable. A preserved plum is dropped into your wine, which kinda elevates its fragrance and creates a mellow sweetness which I really like. Being a male, it seems that the crab didn't deliver the kind of meatiness that we expected it to be.

Poached Japanese Noodles with Hairy Crab Meat 4/5

A similar approach to mentaiko pasta, Poached Japanese Noodles with Hairy Crab Meat 蟹粉稻庭面 ($16.80 per portion) accentuates the essence of a hairy crab by ways of contrasting textures, flavours and colours. The hairy crab meat is cooked with superior stock and roe is only added when the meat is almost cooked. With two ingredients that are delicate in their own ways coming together and complementing each other, its a dish that allows me to take in the wonderful flavours of both the crab and the somen.

Glutinous Rice Ball 4/5

Rounding off the meal is a Hot Ginger Soup with Peach Resin and Glutinous Rice Ball 姜汁桃胶汤圆. It is comforting, warm sweetness goes all the way into stomach and my soul. Simple bliss.

Hairy Crabs Feast is available from 15 November to 15 December at $68++ per piece on a la carte menu and set menu at $128 per person. Although I find the process of breaking down the hairy crab quite therapeutic, perhaps due to the lack of roe, I would probably head down to Yan for lunch where I get to savour the Xiao Long Bao, along with my silky Japanese noodles.

Words and photos 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.


Yan Restaurant (宴)
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178958
Tel: +65 63845585
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

Direction: 
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Turn left onto Coleman Street. Walk down Coleman Street. Walk to destination. Journey time around 5 minutes. [Map]

Xin Cuisine Chinese New Year 2017 @ Holiday Inn Atrium

With the turn of the year, we are all really to welcome the year of the golden rooster. Many families and companies will be planning for their reunion dinner or company dinner for the Lunar New Year. This year's Lunar New Year is earlier falling on 28 January 2017. Hence you may need to start making plan. One recommendation would be Xin Cuisine at Holiday Inn Singapore Atrium.

A must have at every reunion dinner is the Yu Sheng to toss to a year of prosperity and abundance. At Xin Cuisine, it offers a healthier version using dragon fruit dressing. The Abalone and Salmon Yusheng with Dragon Fruit Dressing comes with shredded yam and purple potato on top of the usual ingredients.

Festive Dim Sum Selection 4.2/5

We started with some dim sum selection. Sitting on the plate from left to right is the Deep Fried Chicken and Foie Gras Yam Dumpling, Steamed Vegetarian Bun with Morel Mushroom and Baked Barbecued Pork Pastry with Diced Abalone. It reminded us that Xin Cuisine is not just only known for its a la carte dishes, their dim sum is exquisite too.

Braised Kurobuta Pork with Snow Pear 3.5/5

Xin Cuisine will also be introducing some new a la carte item in the new year. One of them is the Braised Kurobuta Pork with Snow Pear. While the texture was soft and tender, I thought it was a bit porky or it would be an excellent execution.

Wok Fried Glutinous Rice 4/5

Once the lid of the huge steam basket is lifted, the Wok Fried Glutinous Rice filled the air with the beautiful aroma. The used of preserved meat further elevated the flavour of the glutinous rice. This is definitely worth postponing the diet plan.

Xin's Traditional Pen Cai 4.2/5

My favourite item on every Chinese New Year menu is the Pen Cai or Treasure Pot. The Xin's Traditional Pen Cai has around 12 ingredients. There are abalone, roasted pork, roasted duck, mushroom, prawn, fish maw, oyster, cabbage, Chinese sausage, radish, fat choy, scallop etc. This is also available for takeaway for a luxurious reunion dinner with your family members.

Double Boiled Four Treasure Tea with Glutinous Rice Balls 4/5

There is nothing more fitting than the Double Boiled Four Treasure with Glutinous Rice Balls to end the dinner. Glutinous rice ball or Tang Yuan which symbolizes reunion, is the ideal dessert to be served over dinner will all the family members coming together for the reunion dinner.

Besides the Lunar New Year menu for reunion dinner, Xin Cuisine has also introduced a number of Chinese New Year goodies for takeaway. You can find out more from the website.

Note: This is an invited tasting.


Xin Cuisine
Holiday Inn Atrium
317 Outram Road
Singapore 169075
Tel: +65 67317173
Facebook
Website
Nearest MRT: Tiong Bahru (EW Line)

Opening Hours:
Daily 12pm - 230pm, 630pm - 1030pm

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 number 123. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes.  [Map]

Peony Jade @ Keppel Club

With the numerous Chinese restaurants in Singapore specializing in different types of Chinese cuisines, one such familiar name is Peony Jade who is known for its Szechuan/Cantonese cuisines. Peony Jade currently has two outlets, one at Clark Quay with the other at Keppel Club which is opened to public. At this time of the year, it is the season for the much awaited Hairy Crabs from Yang Cheng Lake in China's Jiangsu province. Peony Jade has created The Gold Rush Hairy Crab Menu available from 14 October to 30 November 2014 to celebrate the return of these delicious crustaceans.

Mister Crab 4/5

Welcoming the return of the delicacy, we started with the Mister Crab ($14.80 for 3pc). The cute crab shape crystal dumpling is filled with prawn and hairy crab meat. Packed inside the thin translucent orange dumpling skin is a delightful marriage of crunchy prawns and buttery crab roe.

Pomegranate Hairy Crab Meat topped with Creamy Golden Roe 3.8/5

Next is the Pomegranate Hairy Crab Meat topped with Creamy Golden Roe ($58). This is a hit and miss for me. In terms of the ingredients and flavours it was top notch that was very pleasing to the palate. This is like discovering a bag of gold with all the luxurious ingredients wrapped in the huge dumpling skin. Unfortunately due to its huge size, I have difficulty figuring how best to consume it. In the end, I am left with the tail end of the dumpling skin which was not very palatable.

Steamed Hairy Crab with Homemade Chinese Rice Wine 3.8/5

The Steamed Hairy Crab with Homemade Chinese Rice Wine ($48) which is cooked in a stone pot is an unique take from the tradition way of preparing the hairy crab. I applauded the idea of having both the Ying and Yang elements in a pot. Hairy crab is known for its Ying element and usually is paired with Chinese yellow wine or ginger tea to balance with the Yang element. In this dish, the Chinese rice wine which is fermented by the Chef himself for more than a month plays the role of the Yang element which is slurping good. Unless you have an iron fist, the challenge will be dissecting this little fellow cooked in a pipping pot of soup.

La Mian Soup Topped with Hairy Crab Meat Garnised with Golden Caviar 4.2/5

Like all Chinese dinner, our last course is a carb dish in the La Mian Soup Topped with Hairy Crab Meat Garnised with Golden Caviar. The full bodied soup with the buttery golden hairy crab roe was simply richness in a bowl. However the intense flavour can be too heavy for some but definitely not me.

Hot Ginger Tea with Glutinous Rice Dumplings 4/5, Mao Shan Wang Durian Mochi 4.8/5

The hairy crab feast is wrapped up on a ginger high with the Boiled Hot Ginger Tea with Glutinous Rice Dumplings ($7). The ginger was really spicy which is good for the body after consuming all the hairy crabs dishes. This ends on a perfect note with the Mao Shan Wang Durian Mochi ($12 for 3pc). I have only known of their Mao Shan Wang mooncake but the mochi with its soft chewy texture stuffed with the creamy and fragrant premium durian paste brought the house down for me.

This seasonal hairy crab promotion at Peony Jade at Keppel Club is available from 14 October to 30 November 2014. Prices start from S$12 for ala carte items, S$88 per person for set menu and S$138 per person for premium set menu.


Peony Jade
Keppel Club
Level M
10 Bukit Chermin Road
Singapore 109918
Tel: +65 62769138
Facebook: https://www.facebook.com/PeonyJadeRestaurant
Website: http://www.peonyjade.com/
Nearest MRT: Telok Blangah (CC Line)

Opening Hours:
Mon-Fri: 11am - 230pm, 6pm - 1030pm
Sat-Sun: 1030am - 230pm, 6pm - 11pm

Direction:
1) Alight at Telok Blangah MRT station. Take Exit A. Walk towards Bukit Chermin Road. Turn right into Bukit Chermin Road. Walk along Bukit Chermin Road. Turn right into destination. Journey time about 20 minutes. [Map]

INDOCAFE - The White House @ Scotts Road

Many times I have passed by this white colonial bungalow along Scotts Road and I always thought that it is a coffee house. I have the opportunity to visit the place with fellow foodies and then did I realize that INDOCAFE - the white house is actually a restaurant offering Straits-Peranakan cuisine. For the first time ever, INDOCAFE has specially designed a Chinese New Year reunion set that comes with a lavish ten course Magnificent Harvest of Abundance & Fortune Reunion Menu ($368/$478/$688) available 18 January 2014 to 18 February 2014.

Flourishing Brilliance Yu Sheng 4/5

In typical reunion fashion, we started the first course with a Lo Hei to usher in the year of the horse. The Flourishing Brilliance Yu Sheng with mekajiki, salmon and tuna is tossed in sweet plum sauce, peanut oil and a specially prepared curry sauce. I was worried that the curry sauce will throw everything off but it actually took a backseat allowing the rest of the ingredients to shine while providing a soothing spiciness to the palate.

Treasures of The Sea Platter - Scallop 3.8/5

Treasures of The Sea Platter - King Crab 4.2/5

Treasures of The Sea Platter - Abalone 3.8/5

Next up is the Treasures of The Sea Platter which is served in a basket with beautiful porcelain ware. The three treasures from the sea are scallop. king crab and abalone. The Kueh Pai Tee is given luxurious twist topped with a scallop and fish roes. Served in an abalone shell is the silken bibik jellyfish salad with Abalone slices. The table's favourite probably went to the King Crab with Emping Cracker. The bursting sweetness from the king crab with the crunchy bitterness from the emping cracker was a surprise delish combo.

Glorious Fortune Consomme 4/5

Warm up the appetite with the Glorious Fortune Consomme. A robust and comforting broth of briny oyster and sea moss, wong bok and kurobuta pork ribs.

Harvest of Immense Opulence 4.2/5

Beautifully marinated with fermented beancurd, the Nam Yue Pork Chop resembling Harvest of Immense Opulence was flavourful, crispy on the outside but yet succulent inside. Dipped into the hoisin sauce to further enhanced the flavour.

Bouquet of Content & Bliss 4.5/5

The Bouquet of Content & Bliss already partly stole my heart with its aromatic of the spices when served. The shell of the jumbo prawns were removed except the head and tail allowing the flesh to be enjoyed to the fullest bursting with flavour with each bite.

Pinnacle of Success 4/5

Could not help thinking the Pinnacle of Success is kind of old school with the chopped chicken and keropok which we were normally served during Chinese banquet. However the classic dish was given a new life with the used of masala to roast the whole chicken.

Abundance of Boundless Triumph 3/5

Welcome the new year with the Abundance of Boundless Triumph. The red groupa is steamed in spicy nyonya sauce (or tao cheong). It was actually not spicy at all. Although the fish was cooked to perfection, I thought the sauce did not manage to bring out the natural flavour of the fish. If I have another opportunity, I would like to try out the tao cheong sauce to find out how it fare?

Ushering Wealth & Good Fortune 4.2/5

The plate of braised Wong Bok with Sea Cucumber, Abalone and Wolfberries is like a mini homecooked pencai. The luxurious ingredients speak for themselves with their beautiful flavours all coming together in a plate in the Ushering Wealth and Good Fortune.

Bountiful Ocean Treasures 4.5/5

The Bountiful Ocean Treasures is what I was eagerly waiting for. I have tried Ayam Buah Keluak and I like the rich nutty flavour from the Buah Keluak. Hence I am looking forward to the Keluak Fried Rice which is something new for my food journey. The fragrant and nutty keluak fried rice is topped with prawns, scallops and crab meat.  The delectable fried rice is definitely a must try and that I will order again when I visit the restaurant.

Everlasting Peace & Harmony 2.5/5

The 10 course feast ends with the Everlasting Peace and Harmony. Unfortunately the skin for the Glutinous Rice Dumplings with Ginger Syrup was too thick for my liking.

I am glad that I have dine at INDOCAFE. Now I have another venue to go for Straits-Peranakan cuisine. Nestled a stone throw away from the bustling Orchard Road, the charming colonial bungalow is an ideal venue for business lunches, family dining and private or corporate events with ample complimentary parking and valet services at the premise.


INDOCAFE
The white house
35/35A Scotts Road
Singapore 228227
Tel: +65 67332656
Facebook: https://www.facebook.com/whitehouse.indocafe
Website: http://www.thehouseofindocafe.com/
Nearest MRT: Newton (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 1030pm

Direction: 
1) Alight at Newton MRT station. Take Exit A. On Scotts Road, turn right and walk down Scotts Road towards Orchard Road direction. Journey time about 6 minutes. [Map]