Showing posts with label Muah Chee. Show all posts
Showing posts with label Muah Chee. Show all posts

Friday, August 5, 2022

Spice Brasserie @ Parkroyal on Kitchener Road - Lunch 茶 Buffet

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Spice Brasserie at Parkroyal on Kitchener Road has recently launched Lunch 茶. In just one seating of four hours long and at one price, you get to indulge in a lunch buffet, followed by an afternoon tea set. The buffet offers a line up of Malaysia and Singapore inspired dishes that warm you up with familiar tastes and flavours.

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Braised Black Vinegar Trotter 4/5

I was surprised to find a very homely dish - Braised Black Vinegar Trotter. Bringing flavours from his hometown, Penang, Executive Sous Chef Patrick Ooi uses Gula melaka in his recipe to develop his version of this family classic. The perfectly braised egg is a star of its own too.

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Penang Fried Kway Tiao & Carrot Cake 4/5

Other notable dishes from his hometown include Penang Fried Kway Tiao and Carrot Cake, and if you drop by for the weekday lunch buffet, there will be Penang Assam Laksa as well.

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DIY Popiah station

One of the highlights of this buffet is the DIY Popiah station - The turnips was very well stewed with dried shrimps and mushrooms, alongside fluffy shredded eggs and crunchy beansprouts.

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DIY Rojak

I had a lot of fun at the DIY Rojak station too, that is filled with chopped juicy pineapples, cucumbers, green mangos, turnips, crunchy youtiaos and beancurd skin.

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The buffet line also comes with a live Pratas and Naans station, serving robust fish curry and rich butter chicken. Right beside it is the station where you can order a handpulled Teh Tarik to complement your warm and fluffy pratas and naans.

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Chee Cheong Fun

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Lo Mai Kai

Other delights include local style dim sum such as Chee Cheong Fun, which is one of our favourites among the dishes, as well as Lo Mai Kai.

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DIY Muah Chee

There's even a Muah Chee station too, in which you can simply load your plate with heaps of the well roasted crushed peanuts!

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This new Lunch 茶 (pronounced as Lunch-‘cha’) buffet serves you an Afternoon 茶 Set after the lunch buffet ends at 230pm, which allows you to continue to chill with your loved ones till 4pm. Each set comes with free flow of tea and coffee. Featuring Asian sweets such as Nonya Kuehs, you will also get interesting creations such as Portuguese Durian Egg Tarts.

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The Saturdays and Sundays Lunch 茶 Buffet is priced at $45 nett 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.


Spice Brasserie
Parkroyal on Kitchener Road
181 Kitchener Road
Singapore 208533
Tel:+65 31382518
Facebook
Website
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Tue-Fri: 12pm - 230pm, 6pm - 10pm
Sat-Sun, PH: 12pm - 4pm, 6pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Farrer Park MRT station. Take Exit A. Turn right and walk down Kitchener Road. Walk to destination. Journey time about 5 minutes. [Map]

Sunday, May 21, 2017

Jade Restaurant (玉楼) @ Fullerton Hotel - A Refreshed Autumn to Spring Interior

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Jade Restaurant at Fullerton Hotel has been given a refreshed look with a brighter and softer interior, as per how Chef Leong has put it, the interior was like the seasons, from Autumn, skipping Fall and we are now in Spring.

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Crispy Roasted Pork Belly 4.2/5

Back to the new look Jade Restaurant, we started with one of their classic dish - Crispy Roasted Pork Belly. Unlike most roasted pork belly, this is roasted in five spice, salt and sugar. The charred bits of the skin was trimmed off and twice roasted for a thinner and crispier enjoyment of the crackling skin on top of the succulent meat.

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Baked Lemongrass Char Siew Lamb Rib Loin 4/5

You simply need to pick up the Baked Lemongrass Char Siew Lamb Rib Loin with your hands to enjoy the caramelised sweetness of the lamb rib. The piece of meat is well marinated and you don't get the gaminess of the lamb. This tasted exactly like a piece of char siew.

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Soup of The Day 4.5/5

At Jade Restaurant, you will get different type of soup each day. Our Soup of The Day is Crab and Tofu Soup.  The first thing that caught my eyes is the tofu that has been cut into shape to look like a coral floating in the soup accompanied with pieces of crab meat. The soup which has been boiled for hours, was light but yet flavourful. It has a complex flavour that was pleasing to the palate.

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Sauteed Beef Tenderloin 4/5

Chef Leong definitely does justify to a good piece of beef in his execution of the Sauteed Beef Tenderloin with Crispy Garlic in Black Pepper Sauce. The beef was tender and juicy coated in black pepper sauce for a subtle fiery finish, complemented by the crispy garlic.

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Barbecued Osmanthus Flavoured Char Siew Bun 4.5/5

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Chilli Crab Bun 4/5

If you do not know, Jade Restaurant also offers weekend dim sum for brunch from 11am to 3pm with around 55 items. We get to try the Barbecued Osmanthus Flavoured Char Siew Bun and Chilli Crab Bun during our visit. I enjoyed the char siew bun a lot for the fact that the char siew filling encased in the soft and fluffy dough is not too sweet and comes with a subtle hint of floral flavour from the osmanthus.

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Simmered Egg Noodles with Boston Lobster and XO Chilli Sauce 4.2/5

Not to be missed at Jade Restaurant is the Simmered Egg Noodles with Boston Lobster and XO Chilli Sauce. The egg noodles used is those wanton mee type, which has a springy texture fried with pork lard. The boston lobster is dressed in a savoury brown sauce complementing the firm and bouncy flesh.

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Hot Almond Cream with Egg White 4/5. Pistachio Muah Chee 4.5/5

Wrapping up the dinner, we had the Hot Almond Cream with Egg White and Pistachio Muah Chee. The hot almond cream with egg white is warm and comforting to wash down all the richness I have eaten. The real star on the plate goes to the soft and chewy pistachio muah chee, with its nutty stuffing.

Noted: This is an invited tasting.


Jade Restaurant (玉楼)
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]

Sunday, January 25, 2015

Jade Restaurant (玉楼) Chinese New Year 2015

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Ring in the lunar new year of the goat with auspicious artisanal cuisine from Jade Restaurant at Fullerton Hotel Singapore. During the lunar new year, Chef Leong and his culinary team has come up with a delicious selection of a la carte dishes, set menu and takeaways.

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Eight Happiness Gold Rush Yu Sheng 4.2/5

Toss to an auspicious year with Jade Restaurant's signature Eight Happiness Gold Rush Yu Sheng with Champagne Jelly, Salmon, Olive Oil and Peach Dressing. The Eight Happiness Gold Rush Yu Sheng will feature the beautiful, artistic calligraphic drawings complemented with auspicious greetings personally drawn by the talented Master Chef  Leong. The exquisite drawings are drawn using olive oil and then dusted with cinnamon powder. I like Chef Leong's cleverly used of champagne jelly with gold leaves inside to symbolise wealth and prosperity. The little touch of luxury helps to balance the sweetness of the peach dressing.

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Poached Minced Fish and Mutton Fortune Dumpling 4/5

A customary dish that is usually eaten during spring festival as it is believed that the more dumplings one eats, the more fortune one will receive. In conjunction with the year of the goat, Chef Leong combined minced fish and mutton for the perfect flavour. Chef Leong has also shaped the dumpling to resemble ingots for abundance of wealth.

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Braised Seafood Soup 4.5/5

The Braised Seafood Soup with Abalone with Fish Maw in Superior Golden Broth is filled with collagen richness. The thick soup is boiled in big fire for a good 6 hours for the rich flavour. Together with premium ingredients like abalone and fish maw, this is treasure in a bowl.

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Sauteed Boston Lobster with Chicken Floss in Spiced Fragrant Salt 4/5

Many often we have oven baked cheese lobster but this Sauteed Boston Lobster with Chicken Floss in Spiced Fragrant Salt is a new for me. The chicken floss, spiced fragrant salt and ginger flower gave the lobster a new lease of life with the addition aroma for a new experience.

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Stewed Pork Belly 4.5/5

The Stewed Pork Belly with Dried Oyster, Black Fungus, Yam, Mushroom and Leek Flower is inspired from traditional dishes cooked by many Singaporeans during special occasions. The ingredients were stewed on low heat for 90 minutes until tender, resulting in a comforting and satisfying blend of flavours.

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Fragrant Wok Fried Five Grain Glutinous Rice with Chinese Sausage 4.5/5

A must try is the Fragrant Wok Fried Five Grain Glutinous Rice with Chinese Sausage. Each mouthful is filled with delectable grains dancing on the palate with bites of diced Chinese sausage bursting it into a samba.

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Trio of Dessert 4.8/5

Wrapping up the dinner is the trio of dessert, Almond Cream with Bird's Nest, Pistachio Muah Chee Glutinous Rice Ball and Yam Paste Nian Gao Tart. Bird's Nest is tasteless but the almond cream uplifted the luxurious bowl of delicacy with a complementing flavour.

Available for takeways is the Pistachio Muah Chee Glutinous Rice Ball ad Yam Paste Nian Gao Tarts. The softness of the muah chee is further boosted with aroma from the added pistachio. Another must try creation is the Yam Paste Nian Gao Tart with a layer of nian gao and a lay of yam paste encased in a buttery crust. The lunar new year goodies and takeway with be available from 3 February 2015 to 5 March 2015.


Jade Restaurant (玉楼)
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
Facebook: https://www.facebook.com/TheFullertonHotel
Website: http://www.fullertonhotel.com/dining/diningCategories_2-en.html
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]

Saturday, April 21, 2012

Happy Call Doubled Sided Pan Muah Chee

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I used to look forward to the seventh month festive at my neighbourhood because when there was Chinese Opera or Getai performance, these mobile hawkers will appear from nowhere to sell local snacks and my all time favourite is the Muah Chee.

Except for the famous Hougang 6 Mile Muah Chee stall that has moved to Blk 69 Bedok South, I don't remember knowing anywhere selling them now. Hence I went onto the web and found a ready easy to make Muah Chee recipe from Cuisine Paradise in 15 minutes. Now I can enjoy Muah Chee anytime I want.

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All the ingredients needed for the dish, Glutinous Flour, Peanut Powder, White Sesame Seeds and Shallot can be easily found at any major supermarkets.

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Frying the sliced shallot to golden brown to get the shallot oil.

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Once the Flour mixture is poured into the Happy Call Pan, it will solidified rather fast. Quickly use a wooden spoon or chopsticks to keep stirring it into a dough. The dough is very sticky so for easy wash later, do use something wooden.

Remember to oil a plate/container before transferring the dough from the pan to the plate/container. If not the dough will stick to the plate/container and hard to remove later.

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After preparing the sesame and peanut powder, I transferred the dough back to the pan to mix with the peanut mixture. I didn't have caster sugar so I used normal sugar instead. The normal sugar gave the Muah Chee a rough texture. My advice is to skip the sugar if you don't have caster sugar. It will still taste as good.

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The last step is to cut the dough into small pieces, mixed them well with the peanut mixture and you are ready to serve.

Recipe (By Cuisine Paradise)

Ingredients
- 1 Cup of Glutinous Rice Flour
- 3/4 to 1 Cup of Water
- 1/2 tsp Sugar
- 1.5 to 2 tbsp of Cooking Oil
- 4 Shallot
- 1.5 Cup of Peanut Powder
- 1 to 2 tbsp of Caster Sugar (optional)
- 1 tbsp of White Sesame seeds (optional)

Direction
1. Pre-heat Happy Call Double Sided Pan for 1-2 minutes.
2. Saute 4 thinly sliced shallot with 2 tbsp of cooking oil over low heat till golden brown.
3. Remove shallot and leave oil in the pan
4. Mix Glutinous Rice Flour, sugar and water in a bowl and slowly stir until well combined.
5. Slowly swirl flour mixture into pan with the shallot oil. Stir it using a wooden spoon/chopstick or spatula under medium low heat till it begins to form a soft dough.
6. Lower heat and continue to toss and cook the dough for 3-5 minutes until it is smooth and slightly transparent. Remove and set aside on a oiled plate/container.
7. Wipe off the oil in the pan with kitchen towel.
8. Add in sesame seeds into pan and toss it for 2 minutes before adding in peanut powder. Stir for another 2 minutes till fragrant.
9. Set the mixture aside to cool for 3 minutes before adding in the caster sugar and mix well.
10. Transfer dough to peanut mixture, mix well and cut into pieces.