Char Restaurant @ Jalan Besar - Celebrates Nin Years With A Refreshed Menu

Lauded for its excellent Cantonese roast meats, especially its Char Siew, Char Restaurant at Jalan Besar celebrate its ninth anniversary and presents a scintillating new line-up of unique dish offerings and inspired renditions of familiar classics.

Double Roast 4.2/5

Inevitably we had to have the Cantonese roasts. We started with the Double Roast ($38) of their Signature Char Siew and Crispy Roast Pork. The char siew is still as good as I remembered, with the right portion of fats and lean meat. What impressed me most was the crispy roast pork, which fares better than the last time I had it.

Mala Char Siew 3.8/5

One of their new offerings is the Mala Char Siew ($20). The idea is interesting, but the housemade mala sauce lacked the piquant numbness I expected. It can't help associating it with Lan Gan Ma or Gan Xiang instead of mala. Putting the expectation of its description aside, it is still a well-executed dish.

Pig's Stomach with Anxin Chicken Soup 4.2/5

The Pig's Stomach with Anxin Chicken Soup ($32) is a hearty and belly-warming soup. The flavourful double-boiled soup is given an added punch with the addition of white peppercorns. It also comes brimming with tender pig's stomach slices and a whole fall of the bone chicken leg. The soup can be more peppery though.

Okra Banana Delight 4/5

The Okra Banana Delights ($15.50) is a novel pairing that I have not seen or eaten anywhere before. The sauteed okra in sweet and spicy sambal sauce comes with torched sliced bananas. A weird combination, but the banana's sweetness did provide the balance. However, is it necessary? Probably not.

Spicy Sichuan Chicken with Ice Cream 4/5

Another unusual combination is the Spicy Sichuan Chicken with Ice Cream ($18.80). It is a quirky take on the classic La Zi Ju which the juicy deep-fried chicken chunks are served with a scoop of vanilla ice cream. Once again, I don't know whether the hot and cold combination is necessary though it did not throw the dish's balance off.

Hometown Beancurd with Minced Meat 4/5

Handmade daily is the Hometown Beancurd with Minced Meat ($16.80). The egg beancurd is silky smooth, tossed in a lip-smacking housemade premium soya sauce, with a crowning of minced meat.

Tornado Butter Egg Prawns 4.2/5

From the seafood section, we had the Tornado Butter Egg Prawns ($22), which showcases the chef's skill in making the buttery egg floss, enveloping the succulent tiger prawns with fragrant curry leaves and chilli padi.

Crabmeat Fried Rice 4/5

Wrapping up our dinner is a hearty staple plate of Crabmeat Fried Rice ($19.80) comprising chunks of prized Sri Lankan crab meat, shiitake mushrooms and a generous spoonful of tobiko over the fragrant wok hei imbued egg fried rice.

Overall the dishes at Char Restaurant are still up to the mark. However, some of the new creations are not innovative but gimmicky. While they didn't throw the flavours off, it was also unnecessary, such as adding banana to the okra and ice cream to the spicy Sichuan chicken.

Note: This is an invited tasting.


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Char
363 Jalan Besar
Singapore 208994
Tel: +65 68427759/ +65 96613678
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Nearest MRT: Bendemeer (DT Line), Lavender (EW Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 530pm - 930pm

Direction:
1) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Turn left onto Horne Road. Walk to the end of Horne Road. Turn right onto Tyrwhitt Road. Turn left onto Beatty Lane and walk to Jalan Besar Road. Cross the road and walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Bendemeer MRT station. Take Exit A. Turn right and walk down Kallang Bahru Road towards Lavender Street.  Cross the road and turn right onto Lavender Street. Walk towards Bendemeer Road. Turn left onto Bendemeer Road. Walk to destination. Journey time about 12 minutes. [Map]

Yan Restaurant (宴) @ National Gallery Singapore - Encapsulates The Heart And Soul Of Cantonese Cuisine With A Refreshed Menu

Yan Restaurant (宴) at National Gallery Singapore welcomes new Head Chef Ng Sen Tio. Under his belt is three decades of experience in the kitchens of Chinese restaurants in Singapore. Staying true to Yan's ethos of offering a convivial feast of Cantonese flavours for the tummy, eyes and soul, Chef Ng curates a new and refreshed menu.

We started with a trio of starters which gives us a glimpse of the refreshed menu. On the plate, we have the Marinated Okra with Homemade Spiced Sauce, House Special Caramelized Barbecued Pork and Fried Minced Duck Meat with Cuttlefish Paste in Egg Pancake. The spiced sauce for the okra is like our local "Hae Bee Hiam" which complements the crunchy green excellently. The barbecued pork uses the "wu hua rou" cut which has a delectable fat to lean ratio. It is also beautifully caramelised and not overly sweet, this is a joy to eat. Lastly, the egg pancake comes with different layers of texture at play. This is a traditional dish taught by his mentor in the 1970s. While it is good, I can't really taste the duck meat in it.

Golden Pumpkin Broth with Seafood and Chicken Paste Beancurd 4.2/5

The Golden Pumpkin Broth with Seafood and Chicken Paste Beancurd ($18 per serving) is a dish that can be enjoyed by both young and old. The paste beancurd ball is so soft that it is easy for the old to indulge in. The young can have it with the ease of mind that they will not find fish bones in it. As for me, the sweet pumpkin broth packed with essence from the pork and chicken consomme goes really well with the pillowy paste beancurd ball. Each spoonful feels like floating on cloud nine.

Claypot Work-fried Prawns with Fish Maw, Vermicelli and Homemade XO Sauce 4.5/5

A dish that I will definitely order in my re-visit is the Claypot Work-fried Prawns with Fish Maw, Vermicelli and Homemade XO Sauce ($38/$57/$76). The ingredients are braised separately and cooked with the XO sauce, melding everything the flavours together. It is then garnished with fresh buds of night-blooming jasmine, emitting a sweet scent as the lid is lifted.

Wok-fried Crab with Homemade Pumpkin Sauce 4.5/5

For those that have gotten tired of chilli, salted egg or black pepper crab, the Wok-fried Crab with Homemade Pumpkin Sauce will be a delightful substitute. The sauce is creamy and sweet. The addition of curry leaves perks it with aromas. It is one finger-licking tasty dish that you probably doesn't want to miss. Not to forget ordering some fried mantou to wipe clean the sauce.

House Special Local Lobster Porridge with Clams and Puffed Rice 4.2/5

For something comforting, there is the House Special Local Lobster Porridge with Clams and Puffed Rice. The robust broth is made from chicken stock, lobster and prawn shells. Then steamed rice and seafood are added, allowing the rice grains to absorbed the flavours. Before serving, deep-fried crispy purple rice is added for that extra textural enjoyment.

Chilled Peach Resin with Osmanthus and Aloe Vera Jelly 4/5

Finishing off the dinner, I have the Chilled Peach Resin with Osmanthus and Aloe Vera Jelly. It is light and refreshing, yet not overly sweet with crunchy peach resin.

Noted: This is an invited tasting.


Yan Restaurant (宴)
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178958
Tel: +65 63845585
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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]

Claypots Full Circle @ Amoy Street - Seafood Influenced By Mediterranean and Asian Flavours

With the opening of Claypots Full Circle at Amoy Street in Singapore, The Claypots Group in Australia has indeed come in full circle. This seafood restaurant and bar, at its core, serves up dishes influenced by Mediterranean and Asian flavours. Interestingly, you will be surprised to know that Singapore cuisine plays a huge part in it as well. Founded by self-taught Mediterranean chef Renan Goksin, it all began when Chef Renan travelled to the South East Asia region and was captivated by our sambal stingray and chilli crab. He is particularly intrigued by the use of claypots in our dishes, which is similar to the clay earthenware pots used in Mediterranean cooking that he was familiar with. Taking inspiration from it, Claypots Australia was then established to be known for its seafood dishes with bold flavours and served in claypots. Then two Singaporeans fell in love with its seafood dishes during their stint in Melbourne as university students, which eventually led to their collaboration and establishment of Claypots' first overseas outpost.

Okra tossed with Dried Shrimp 3/5

Cheese Saganaki 3.8/5

In Singapore, you get to enjoy exclusive items such as Okra tossed with Dried Shrimp ($7) as well as the Cheese Saganaki ($15). The in-house dried shrimp paste was robust but I find the dish rather ordinary. On the other hand, the Cheese Saganaki sent much joy down to my belly as I took in the sweet, piquant, savoury flavours of the dish. Oven baked and caramelized with sugar, the Haloumi cheese takes on a whole new profile with its sugary crust. I love the candied orange that gives a concentrated amount of zest to the cheese while at the same time brightening the dish visually.

Grilled Atlantic Sardines 3.8/5

Showcasing our South East Asian flavours is the Grilled Atlantic Sardines with Kaffir Lime Leaves ($10 ). Not your typical canned sardines but specially imported fresh sardines. The highlight of this small plate is the sweet, tingling spicy sambal paste served atop. It goes really well with the rich, dense meat and addictive along the way.

Garlic Prawn 3.5/5

Experience an extra large Garlic Prawn (Market Price), which is usually a Tiger, Banana or Indian White Prawn. What we had was the Tiger Prawn which came sizzling in its own juices with olive oil and garlic in a hot plate. There is a reason why Pide is served along with it, as you simply can't help but to use it and sop up the garlicky oil, flavoured with the goodness of the crustacean juice. And please don't mistaken the seared coriander as a garnish! It is be savoured alongside the prawn for a complete satisfaction.

Moroccan Claypot 3.5/5

Afterall all the rich, garlicky and spicy stimulation, Moroccan Claypot ($26) was extra comforting on my senses. The pot houses fish fillets, mussels and clams, prepared with an aromatic herb and spiced tomato based sauce, sweetened with vegetables such as roasted peppers, eggplants and zucchini that are well cooked down to release all their sweet juices. Stirring it up and you will find a bed of cous cous at the bottom, flavourful with all the mixture of herbs, spices, sauces and juices.

Full Circle Port Arlington Mussels 3/5

One of Claypots' signature sharing plate is this Full Circle Port Arlington Mussels ($25) in a garlic and herb mix. The mussels were elegant and delicate. The sauce is again, spicy and garlicky, like a diluted version of their homemade sambal paste. I would prefer the sauce to be simply wine and butter with garlic and herbs, as the spices start to get a little overwhelming after a few dishes.

'Fish of the Day' with Chermoula 3.5/5

Our 'Fish of the Day' (Market Price) was Red Snapper. Very lightly seasoned, a specially made Chermoula, a Tunisian sauce traditionally used to pair with seafood was served alongside to complement the fresh meat. Any more 'sambal' would have ruin the meat for sure.

St Kilda Shellfish Stir-fry 3.5/5

As a finale, we had their signature St Kilda Shellfish Stir-Fry (Market Price). It is a blackboard special that came in a visually astounding serving of seafood stacked together including flower crab, mussels, clams and prawns, tossed in coriander, lemongrass and spices in a wok. I love the rice, which were plumped with juices and its spicy house gravy from the ingredients. I also adores the coriander and ginger that comes along in the dish.

Like many, I thought Claypots Full Circle was a claypots dining concept initially. It is essentially a seafood dining bar but its identity may be more striking if there are more dishes served in claypots. That said, I appreciate how it celebrates our South East Asian flavours and dishes by serving up really solid housemade sambal. Do grab a cup of 'Coffee' when you are here, concocted with Bourbon, Frangelico liqueur, Expresso, milk and Maraschino cherry syrup. It goes really well with the punchy flavours of the dishes, and the bonus is that you can easily sneak a cup into your office cubicle!

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.


Claypots Full Circle
103 Amoy Street
Singapore 069923
Tel: +65 62032203
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Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 1030am - 12midnight
Sat: 5pm - 12midnight
(Closed on Sun)

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

The Chinese Kitchen (厨神私房菜) @ Cavan Road (Lavender) - Comfort Traditional Chinese Dishes With A Touch Of Fineness

Newly opened in Lavender is The Chinese Kitchen (厨神私房菜), opened by local renowned Chef Austen Ong, the former president of society of Chinese cuisine Chef (Singapore). He is also dubbed the 厨神 (God of the Kitchen) by the culinary industry, probably from his numerous achievement such as winning the Gold medalist of Asian Cuisine in the 8th FHA International Salon Culinaire, Most Creative award in the 4th World Championship of Chinese Cuisine and Champion of Taipei's World Culinary Contest in both 2005 and 2007.

Organic Okra with Pickle Chilli 4.5/5

We started with some light bites for our dinner. First, we tried the Organic Okra with Pickle Chilli ($6). The okra or ladyfinger has a nice crunchy texture without that slimy texture. The star of the dish is actually the pickle chilli, it complemented the okra excellently. The pickle chilli is so good that I could not resist pairing it with other ingredients.

Pork Trotter Jelly, Passion Fruit Infused Cucumber 4/5

Given a touch of exquisite to a traditional dish is the Pork Trotter Jelly with Passion Fruit Infused Cucumber ($8). A Teochew delicacy which is not commonly available on the restaurant's menu due to the painstaking process of making it. The pork trotter jelly encased in a soft gelatine cubes with savoury pork shreds is accompanied with crisp chilled cucumber slice.

"Ma La" Baby Squids and Eryngii Mushroom 3.8/5

From the description of the dish, I thought the "Ma La" Baby Squids and Eryngii Mushroom ($9) would be very spicy but it turned out rather sweet. Putting that aside, the deep fried baby squid is very crispy and the eryngii mushroom provides the additional crunch for a multi-textural enjoyment.

Signature Old Fifty Collagen Broth, Ocean Catch 4.5/5

I was wondering why the next dish is named Signature Old Fifty Collagen Broth with Ocean Catch ($38 for 2-3pax/ $55 for 4-6pax)? It was explained that the broth is using the cooking style of the 50s, in which the pot of soup is simmered over charcoal for 10 hours. The collagen rich broth is a result of cooking the soup base with chicken, duck, pork and fish skin. Diners can choice from 3 different types of fishes - Ocean Catch, Wild Caught and Snapper. Not only that, you can have the soup in its original flavour, miso or spicy. This is definitely one of the best order dish here.

Charcoal Grilled Orange Sea Perch, Sea Salt & Spices 4.2/5

Not commonly used in modern Chinese cuisine is charcoal grilling. One of such dishes on the menu is the Charcoal Grilled Orange Sea Perch with Sea Salt & Spices ($58). I like how the grilling manages to locked in the moisture and succulent meat. The fish meat is best pair with the unique blend of sauces that brings out its freshness.

Braised La La "Ying Yang" Noodle 3.5/5

The Braised La La "Ying Yang" Noodle ($14) is another interesting item on the menu whereby Chef Austen uses two different type of noodles - beehoon and dangmyeon, giving the dish a contrasting textures, soaking up the sweet broth from the seafood. However, the kitchen was a bit heavy with the salt during my visit.

Charcoal Grilled Banana, Sea Salt, Caramel, Ice Cream 4/5

For dessert, is another item from the charcoal grill, Charcoal Grilled Banana, Sea Salt, Caramel, Ice Cream ($4.50). The different components on the plate seems rather isolated but when you have them together, a pleasant harmony sings in the mouth.

After trying the food by Chef Austen, my takeaway is that he has given a touch of fineness to dishes tat is close to our heart, without losing its roots of traditional Chinese cuisine. More importantly, the pricing is very reasonable.

Note: This is an invited tasting. 


The Chinese Kitchen (厨神私房菜)
20 Cavan Road
Singapore 209861
Tel: +65 66126024
Facebook
Nearest MRT: Lavender (EW Line)

Opening Hours:
Mon-Tue, Thu-Sun: 12pm - 3pm, 6pm - 10pm
(Closed on Wed)

Direction: 
1) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Turn left and walk down Horne Road. Turn right onto Cavan Road. Walk to destination. Journey time about 10 minutes. [Map]