Man Fu Yuan @ InterContinental Singapore - Showcasing Best of Irish Produces, Silver Hill Duck, John Stone Dry-Aged Beef and Hampshire Pork

Man Fu Yuan at InterContinental Singapore has partnered with the Irish Duck Company to present 'The Best of Irish Showcase.' From 1 October 1st to 15 November, three 6-course menus highlighting some of Ireland's finest produce will be offered for lunch and dinner. Irish Duck Company is the exclusive distributor that first brought the world-famous Silver Hill Duck to Asia, and thanks to them, we get to savour the 'wagyu of duck' right here in Singapore. They are now ready to introduce the exquisite John Stone Dry-Aged Beef and Hampshire Pork to Singapore. In the hands of Man Fu Yuan's Executive Chinese Chef Aaron Tan, these premium Irish meats to the table, highlighting their qualities with Cantonese traditional flavours and techniques.

Appetiser 4.5/5

Each of the 3 menus brings together all three of these finest Irish products in a single menu. We tried the Elegant Set Menu. We started with an appetiser featuring John Stone Irish Smoked Salmon Flower with wasabi aioli, Chilled Cherry Vine Tomatoes with crab meat and Chilled John Stone Dry-Aged Beef. The aged beef, infused with the aged-citrus honey soya sauce, intensified the already rich flavour, creating an incredibly meaty texture. The smoked salmon was just as delectable with its luscious texture and deep flavour. The exquisite crab meat added balance to the dish, introducing a sweet and refreshing note that harmonised the flavours beautifully.

Soup 4/5

The Soup course was a Braised Golden Bird's Nest with golden pumpkin superior stock. The soup had an incredible depth of flavour with a slight creamy consistency.

Wok-fried John Stone Irish Lamb Loin 3/5

The 3rd course is Hong Kong Kailan with Wok-fried John Stone Irish Lamb Loin with Sarawak black pepper sauce. The lamb loin was succulent, tender, and quite delicate on the level of gaminess. The black pepper sauce, however, was too much for me.

Braised Irish Hampshire Pork Belly 5/5

Next was Braised Irish Hampshire Pork Belly with South African 5-head Abalone. A very considered dish - a sumptuous pork belly with an ideal balance between meat and fat, resulting in an unctuous delight. To complement this decadent meat, a 5-head abalone was paired with the pork belly, tender and infused with the rich flavours of the braising sauce.

XO Chinese La Mian with Rock Lobster, Silver Hill Irish Duck 4/5

The last main was a much-anticipated dish - XO Chinese La Mian with Rock Lobster and Silver Hill Irish Duck in XO sauce. Like the previous course, pairing relatively fatty meat with lean seafood created a harmonious balance between two exquisite ingredients, enhancing the other's qualities. The XO sauce didn't work for me.

Oven-baked Mango Pudding 4/5

The dessert is Oven-baked Mango Pudding, which is extra comforting. It is served warm in the traditional way.

The Elegant Set Menu, ideal for 3 to 5 persons, is priced at $228 per person. All set menus include an optional wine-pairing option at $68++ per person.

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.


Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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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]

The Sampan @ Boat Quay - Pan Asian Flavours And Avant Garde Cocktails

If I were to just tune up my imagination and visualise a vast white beach in front of me, replacing the Singapore River, this is The Sampan at Bali, not Boat Quay. Though I'm not, with the whitewash tiled walls, wooden furnishing and homeware, former Ku De Ta Bali General Manager, Steve Collinson has quite successfully brought that atmosphere into this 3-storey high restaurant and bar. Drawing inspirations from restaurants and cuisine in Asia, both food and beverages here exude a strong deal of pan Asian flavours and characters.

White Sangria 3/5 and Mango & Chili Smash 4/5

White Sangria ($18) is an elegant cocktail with white wine, june liqueur, clove, calamansi and Asian pear. The woody nuances of the clove stands out which complements the sweetness and acidity of the cocktail. Mango & Chili Smash ($17) surprised me more with its rather simple ingredients - tequila, mango, mint, sugar and lime. It tastes almost like a full-bodied mango juice but accented with an alcoholic bitterness and elevated with refreshing herb, spice and acidity.

Pork and Chicken Choi Bao 4/5

As a start, accompany your cocktails with Light Bites & Salads. I have tried Choi Bao in one of Melbourne's bars before and what's left of that memory is its intensity of wok hei that hit me. If that is the defining trait of this dish, The Sampan's version Pork and Chicken Choi Bao ($3.50/pc) is even more successful with the integration of lap cheong into the pork and chicken bites. The smell of the caramelised dark soy sauce when it is served, will tempt you as much as a plate of black carrot cake.

Mushroom San Choi Bao 3.5/5

A meatless option would be Mushroom San Choi Bao. Texture itself is similar, thanks to the good mix of black fungus, enoki and shitake mushrooms, and the level of wok hei is pretty intense too. But that lap cheong bits are still the winner.

Blue Swimmer Crab and Pomelo Salad 3.8/5

If you like the flavours of Thai and Vietnamese salad, Blue Swimmer Crab and Pomelo Salad ($14) will be right up your alley and beyond, with all the greens adorned with pieces of fresh Blue Swimmer crab meat.

Sichuan Pepper Chicken Spare Ribs 3.8/5

Among wings, drumsticks and spare ribs, I would choose the latter. Sichuan Pepper Chicken Spare Ribs with Spring Onion Salad ($12) is almost like chicken tenders but more succulent and flavourful. The exterior remained crispy even after a while.

Stracciatella and Curried Lentils 4/5

Stracciatella and Curried Lentils ($6/2 pcs) may appear to be modest in many ways but each and every of this modish Pani Puri is a darling to be savoured upon. The original recipe calls for sweet, spicy and tangy flavours, and this unique blend of milky stracciatella cheese, cucumber and mint yogurt and curried lentil, not only hit all the quintessential notes that the original recipe calls for, it is even tastier with the freshness of the yogurt mixture soothing out the spiciness of the curried lentils.

Mini Banh Mi 3.5/5

Similar to Choi Bun, Mini Banh Mi ($12) is small in size but big in flavours. The grilled pork neck was well marinated, with slow cooked pickled cucumber to cut its richness. I like the use of rye bread which is firmer and drier compared to a brioche, giving this rich filling a more balanced support.

Crispy Chili Beef 3/5

Crispy Chili Beef with Green Mango Salad and Crispy Noodles ($18) is too overly done with seasoning and dressing. The wok-fried beef itself is quite salty to begin with and the gluey salad dressing weighs the entire dish down even more. It would have tasted a lot better should the green mango salad be clean of sauce and seasoning, and simply toss in to complement the beef.

Valrhona Chocolate and Tofu Mousse 3.5/5

Mango Pudding 4/5

For desserts, you can't get any more Asian with this Mango Pudding with Coconut Sago and Mango Sorbet ($12). The pudding was almost like a solidified puree and the mango sorbet was mango to the core. On the other hand, the chocolate mousse in the Valrhona Chocolate and Tofu Mousse ($14) with Chai Spiced Shortbread and Passionfruit Curd was quite addictive with its saltish-sweetness, coupled with tang from the passionfruit curd.

Boat Quay does need some rejuvenation and I think The Sampan has come in pretty strong with its concept and offerings. Level 2 and 3 spaces are available for private functions or corporate events as well, if you are keen.

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.


The Sampan
63 Boat Quay
Singapore 049851
Facebook
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Fri: 1130am - 12midnight
Sat: 430pm - 12midnight
(Closed on Sun)

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road walk to Upper Circular Road. Walk down Upper Circular Road to North Bridge Road. Cross the road and walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk to the river front. Turn left and walk down Boat Quay. Journey time about 8 minutes. [Map]

A Contemporary Lunar New Year Celebration With Oriental High Tea @ Si Chuan Dou Hua

Available from 1 February to 4 March 2018, Si Chuan Dou Hua Restaurant, Tian Fu Tea Room introduces the Reunion Imperial High Tea (新春团圆宫廷下午茶), a rare oriental find among high tea options in Singapore featuring a value-for-money 9-course dim sum and tea pairing high tea set menu for an indulgent celebration this festive season.

Not only can you expect exquisite handcrafted dim sum items, the Imperial High Tea also comprises festive specialties such as a Yu Sheng customised for each dining party's size, Glutinous Rice with Waxed Meat, as well as a tri-flavoured Pan-fried New Year Cake to tantalise your tastebuds.

Jubilant Gathering (Cocktail) 4.5/5

Located at the TOP of UOB Plaza, the adjoining restaurant bar, Chuan @ The Sixtieth brings a specially crafted cocktail to the menu, Jubilant Gathering (欢菊一堂) which is concocted by bartender Gabriel Li with a combination of vodka and chrysanthemum tea, chilled by a lemon ice ball and served in a traditional three-piece Chinese tea cup. While retaining a strong chrysanthemum fragrance, the gradual melting of the lemon ice ball alters the taste of the cocktail with renewed sweet and tangy complexities ever so slightly over time, rendering this drink a truly refreshing one with every sip.

Prosperity Salmon Yusheng 4/5

As with all Lunar New Year celebrations, the one at Si Chuan Dou Hua takes on a more westernised and healthier approach to their Prosperity Salmon Yusheng with salad lettuce and an orange dressing with candied orange peel for a refreshing and tangy flavour. It is presented in separate portions to each diner for individual ‘tossing’ to good fortune and health.

Steamed Prawn & Scallop Dumpling 4.2/5, Steamed Assorted Mushroom Dumpling 4/5, Steamed Seafood wrapped in Seaweed 4/5, Crispy Yam Puff in Curry Paste 4.2/5

Next up in a bamboo basket are four different exquisitely crafted dim sums offerings. The Steamed Prawn & Scallop Dumpling has a luxurious freshness and seafood-sweetness, while the Crispy Yam Puff in Curry Paste boasts a hint of curry spice fragrance in its soft yam fillings, and a crispy exterior that does not leave any oily aftertaste. The Steamed Assorted Mushroom Dumpling wrapped in delicate, slightly chewy skin is enjoyable as well with its juicy savoury interior, while the Steamed Seafood wrapped in Seaweed has a rich umami taste and a good balance of juicy meat and sweet broth.

Glutinous Rice with Diced Chicken wrapped in Lotus Leaf 4/5

The Glutinous Rice with Diced Chicken wrapped in Lotus Leaf comes in a portion of warm, soft and sticky rice with tender braised chicken and mushrooms which adds a luscious savouriness to the dish. A rather satisfying dish that I wished I could have seconds.

Steamed Dumpling with Lotus Paste 3.8/5

Desserts comes in an assorted trio in a bamboo basket, consisting of the Steamed Dumpling with Lotus Paste which boasts a fragrant lotus paste fillings encased in a soft tangerine shaped dessert.

Pan-fried New Year Cake 4/5

The Pan-fried New Year Cake layered with original, pandan, and gula melaka flavours had subtle hints of pandan and gula melaka fragrance, a soft sticky texture and not overly sweet in taste.

Golden Fish Shape Mango Pudding 3.8/5

The Golden Fish Shape Mango Pudding comes in a soft creamy pudding, though it feels lacklustre with a lack of stronger distinct mango accents.

The Reunion Imperial High Tea can be enjoyed either TOP of UOB Plaza where guests can enjoy the high tea while taking in the panoramic view of the city from the 60th floor of UOB Plaza 1, or at PARKROYAL on Beach Road, where guests can discover a quaint and cosy tearoom accented by Chinese calligraphy. From 1 Februay to 4 March 2018, the high tea set is available at $48 at the TOP of UOB Plaza and $38 at PARKROYAL on Beach Road. For UOB cardmembers, one dines free with every three paying adults while Maybank cardmembers can enjoy 18% savings. The high tea menu differs at both outlets.

Words and photos 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.


Si Chuan Dou Hua
TOP of UOB Plaza
UOB Plaza 1
80 Raffles Place
#60-01
Singapore 048624
Tel: +65 65356006
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit G. Walk to destination. Journey time about 5 minutes.

Thai Village Restaurant @ Singapore Indoor Stadium

Thai Village Restaurant which used to be at Kallang Leisure Park has moved to their new premises at Indoor Stadium. The restaurant has taken over the previous location of Mushroom Pot and Le Bistrot. I actually like Thai Village Restaurant's new location at Indoor Stadium. I find it more exclusive with the carpark just right in front of the restaurant. I would like to take this opportunity to correct many like me that thinks that Thai Village is only about shark's fin. Like me I did not not know that Thai Village actually offers Thai-Teochew cuisine in the menu

Started in 1991, Thai Village Restaurant has steadily established itself overseas with restaurants in China, Indonesia and Vietnam. Currently it is left with 3 restaurants in Singapore. Popular for the Shark's Fin Soup back then, business has been affected with global trend to stop eating this delicacy. I am not totally supporting it neither am I against it. For me everything has it's equivalence point, everything has to be balanced. So it is not about stopping totally but finding a sustainable solution.

Baked Crabs with Vermicelli 4/5

It seems like the Baked Crabs with Vermicelli ($36/$54/$72) is another popular dish at Thai Village Restaurant. When I posted the picture on instagram, I have followers commenting that they missed having this dish. Cooked and served using the same pan, the flavours were well absorbed by the vermicelli. No wonder this delicious dish is well received by many. A tip for patrons. The green chilli sauce surprisingly goes very well with the vermicelli.

Baked Thai Style Cod Fish 4.5/5

A must try at Thai Village has to be the Baked Thai Style Cod Fish ($30/$45/$60). Cooked with ginger, garlic, spring onion and even pork to lift the flavours, the fatty cod fish with its buttery taste is further accentuated to a new level of enjoyment.

Abalone Rice 4/5

The Abalone Rice ($33 per servicing) is probably the Chinese version of chirashi with its fragrant rice and sliced abalone from Argentina. I was told that the restaurant has Japanese customer ordering this luxury bowl all for oneself.

Seafood Fried Rice 4/5

For more carbo intake, the Seafood Fried Rice ($16/$24/$32) will delight one with its fragrant grainy rice that comes with prawns, crab meat and crab roe.

Braised Duck Web 4.5/5

I specially requested the Braised Duck Web ($20) since Thai Village claims it is a Thai-Teochew cuisine restaurant. It turned out this is the dish that we enjoyed most. Sucking the skin and collagen off the bones, this is one bonelicious dish.

Wagyu Beef and Mushroom

To cater for a wider audience, like many other Chinese restaurants nowadays, Thai Village also started to offer premium beef on their menu. The Wagyu Beef was cooked to perfection, tender and flavourful. A good alternate to the usual stir fried black pepper or spring onion beef.

Mango Pudding 4/5

Moving on to the dessert, the Mango Pudding ($4) is the real stuff. Blended and allow to set using fresh mango, this is served with condensed milk at the side if you like additional sweetness to it.

Double Boiled Hashima 4/5

Sea Coconut with Longan 3.5/5

Both the Double Boiled Hashima ($12) and Sea Coconut with Longan ($4) are two refreshing desserts that are perfect for the hot weather and after a chinese meal to wash down all the greasiness, cleansing the palate.

Yam Paste with Ginko Nuts 4.5/5

Yam Paste ($5 per bowl) is classic in Teochew cuisine and yes it is available on Thai Village's menu. This is one of the best yam paste I have tried. It may not be as smooth but I like the fact that each mouthful is packed with the distinctively yam flavour. Add a bit of coconut milk to full enjoy this classic Teochew dish.

To be frank, all these years I did not know that Thai Village Restaurant is a Thai-Teochew cuisine restaurant until my recent visit. The restaurant is not just about the shark's fin. The extensive menu offers an delectable selection of dishes that were all very well executed, at least for those that I tried during my visit. I was convinced by the culinary skill and quality of the kitchen that I have already planned for my next return.


Thai Village
Singapore Indoor Stadium
2 Stadium Walk
#01-02/03
Singapore 397691
Tel: +65 64402292
Website: http://www.thaivillagerestaurant.com.sg/
Nearest MRT: Stadium (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction: 
1) Alight at Stadium MRT station. Take Exit A. Walk towards carpark E. Continue walking to destination. Journey time about 5 minutes. [Map]

Mr Bean @ Bedok Mall

I am actually quite excited drafting this article because I have chanced upon a discovery that I am very eager to share with my fellow foodies. Not only that, I would say it was a discovery that will change the whole appreciation of the traditional beancurd. Move aside chilled beancurd, the next in thing is savoury beancurd. Mr Bean a household name in the local food and beverage scene has created this new and unique savoury beancurd inspired simply by our local hawker fare, Bak Chor Mee taking the traditional dessert to a whole new level.

Signature Savoury Beancurd 香辣鸡肉脞拌豆花 4.5/5

Mr Bean's Signature Savoury Beancurd ($3.50) is a hot beancurd dessert topped with ingredients such as minced chicken, mushroom, chilli oil, fried shallots, vegetarian floss and vinegar. It somewhat tastes like mapo tofu initially but as the vinegar hits the palate, the picture of a bowl of bak chor mee minus noodle sets in. Interestingly, I felt like I was having tofu instead of beancurd without noticing the soya flavour, probably covered by the flavourful chilli oil and vinegar. The signature savoury beancurd itself can be quite heavy and filling, so it is better to share. In my humble opinion Mr Bean needs to have a more catchy English name for the beancurd as the current name is too generic and does not really represent the dish unlike the Chinese name of the beancurd.

8 Treasure Beancurd 八宝豆花 4.2/5

The other hot beancurd dessert introduced by Mr Bean's new dessert concept store at Bedok Mall is the 8 Treasure Beancurd ($3.30). This is a sweet dessert with 8 different types of beans. The bowl of warm beancurd comes with red beans, green beans, lotus seeds, yellow beans, great lima beans, red kidney beans, barley and peanuts. It is very comforting that comes with different bites of textures that will be enjoyed by both young and old.

Pearly Mango Paradise 3.5/5

Moving on to some cold desserts at the new Mr Bean's dessert concept store, there is the Pearly Mango Paradise ($4.50) that comes with a soya pudding buried underneath the mango chunks, pearls and pomelo pulps. A refreshing dessert that comes with delightful chewy bites. Probably due to the season or the species of mango used, it fell short of the sweetness I was looking for.

Tango Twist 2.8/5

The other cold dessert without soya is the Tango Twist ($4) that is a rendition of the popular mango sago dessert. In my opinion this is the weakest link. I could tell that the mango puree was substituted with syrup which is a disappointment.

Three's A Crowd 三色小圆冰 4/5

An interesting name for a dessert, Three's A Crowd ($4) which comes with specially made grass jelly topped with red beans, soft peanuts and black chewy pearls. The goodness of grass jelly with its hint of herbal taste can be quite boring and flat if to be consumed by itself. Usually the local likes to have it mixed with soya milk or served with longan. Given a little twist, Mr Bean's new creation allows one to enjoy the grass jelly with delightful bites of texture. As there is a layer of crushed ice underneath the ingredients to keep it chilled, my advice is to give it a good mix before consuming to have a bit of everything with each spoonful.

Tang Yuan 汤圆 4/5

At the new dessert concept store, Mr Bean has injected a playful element to the tradition Tang Yuan ($3.30). The usual choice of rice dumpling filing of peanut or black sesame is the same but now in addition of that, one gets a choice of 3 different coating that is available in Peanut, Black & White Sesame and Kinako.

Tang Yuan 汤圆 4/5

Now there is 2 ways of eating the Tang Yuan. One can choose to have it original or roll the Tang Yuan in the preferred choice of coating. One tradition, two ways of eating.

Ice Blended Yuzu Soya Milk 4.2/5

In conjunction with Chinese New Year, Mr Bean has also rolled out the Ice Blended Yuzu Soya Milk ($3/$3.5) for a limited period. The refreshing Yuzu flavoured ice blended soya milk comes with little popping suprises of pineapple pearls making it a auspicious and fun drink.

Mr Bean's latest dessert concept store at Bedok Mall offers a dine in area for patrons to enjoy the new range of sweet and savoury desserts in a refreshing different way. Great news to the fans of SG Food on Foot who quote '我爱甜品' at Mr Bean's Bedok Mall dessert concept store ONLY, gets to purchase a 1-for-1 dessert* (*free dessert redeemed has to be of a lower price than the purchased dessert). Offer is only valid from 1-31 January 2014. Do not miss the opportunity to check out the new desserts!


Mr Bean (Dessert Concept Store)
Bedok Mall
311 New Upper Changi Road
#01-94
Singapore 467360
Facebook: https://www.facebook.com/MrBeanSingapore
Website: http://www.mrbean.com.sg/index.aspx
Nearest MRT: Bedok (EW Line)

Opening Hours:
Daily: 7am - 10pm

Direction:
1) Alight at Bedok MRT station. Take Exit B. Walk to Bedok Mall. At Bedok Mall entrance, take the right pathway facing the hawker centre (do not go into mall). Continue on the pathway and walk to destination. Journey time about 3 minutes. [Map]