YAO YAO (姚姚酸菜鱼) @ Vivocity - China Suan Cai Yu Restaurant’s Debut in Singapore with Duo Flavour Pots and Roast Duck

YAO YAO 姚姚酸菜鱼 has recently established its flagship outlet in Vivocity, joining the expanding array of Chinese brands dedicated to fish-based dishes. Having earned the title "Top Ten Brands of Sauerkraut Fish" from 2019 to 2022 in China, it boasts an impressive network of 60 outlets nationwide.

YAO YAO features California White Seabass in their signature Suan Cai Yu/Sauerkraut Fish. The menu offers various portion sizes and duo-pots that provide diners the choice to pair the Suan Cai Yu with one of three dishes: Sichuan Poached Fish, Tomato Fish, and Typhoon Shelter Shrimp with Fries.

Sour & Spicy Organic White Fungus 4/5

I started with appetisers; it was my first time trying white fungus prepared this way. YAO YAO's Sour & Spicy Organic White Fungus ($9) is served chilled and crunchy, with its shell-shaped pieces picking up the appetising sauce well.

Chilled Lettuce with Sesame Sauce 3.8/5

Thoughtfully presented, the Chilled Lettuce with Sesame Sauce ($10) has lettuce leaves neatly bundled alongside a small pitcher of sesame sauce. I appreciated the convenience of enjoying this dish and found it both crunchy and refreshing, albeit it was much more on the pricey side.

Garlic and Sichuan Pepper Duck Leg 3.8/5

Fried in a generous portion of garlic and Sichuan pepper, each piece of the Garlic and Sichuan Pepper Duck Leg carried excellent heat and crisp bits, but it's worth noting that these are meant to be a lot more bony than meaty.

Sichuan Spicy Poached Chicken 3.5/5

The Sichuan Spicy Poached Chicken ($12) presented a somewhat monotonous flavour profile, and the meat texture was a bit stringy.

Sauerkraut Fish & Typhoon Shelter Shrimp with Fries 3/5

We got to try one of the duo flavour pots, the Sauerkraut Fish & Typhoon Shelter Shrimp with Fries ($53), which feeds 2 pax. In the sauerkraut fish-half, you will find sliced California White Seabass with fermented sauerkraut in a slow-cooked broth.

While the sauerkraut was decent, the broth was more muted and lacked depth. It leaned towards being mostly sour, and we were not quite a fan of how thinly sliced the fish were. I definitely wished the fish were fresher too.

Sauerkraut Fish & Typhoon Shelter Shrimp with Fries 3/5

Although we appreciated the punchy seasoning on the Typhoon Shelter Shrimp and crinkle-cut fries, the prawns were not the freshest. A more significant portion would also have been more justifying of the price tag.

XXL Crispy You Tiao 3/5

While the XXL Crispy You Tiao ($5) looked impressive in size, its taste was less memorable. Despite the recommendation to dip these pieces in the sauerkraut broth, the experience was less enjoyable due to the greasiness.

YAO YAO Peking Duck, Half 3.5/5

Yao Yao Peking Duck ($45 for Half) was a dish we saw many other diners order. It is served with egg crepe wraps and strips of onions, cucumber and sweet honeydew. Finish your wrap with a housemade sesame mustard dip or housemade sweet sauce.

For a bigger group, you can consider the Duck (Whole) at $90.

Rainbow Cold Jelly 4/5

The Rainbow Cold Jelly ($8) served as a chilled and sweet ending to our meal. The base of housemade oolong tea-flavoured jelly is topped with many ingredients, including raisins, red beans, hawthorn bits, crushed peanuts, pearl barley and pearls. You can have it as it is or with coconut milk drizzled over. I personally found it quite sweet, but we saw many diners of younger age enjoying this.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


YAO YAO 姚姚酸菜鱼
Vivocity
#02-145/146
1 HarbourFront Walk
Singapore 098585
Tel: +65 6970 8998
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Mon-Fri: 11am - 2pm, 5pm - 9pm
Sat-Sun: 11am - 3pm, 5pm - 9pm

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

Jia He Grand Chinese Restaurant @ One Farrer Park Hotel - Jia He New Sister Restaurant With A Bold And Contemporary Concept

Jia He Grand Chinese Restaurant, the latest addition to the dining scene at One Farrer Park Hotel, continues to impress with its bold and contemporary approach to Chinese cuisine. While its sister restaurant, Jia He Chinese Restaurant (a very doors away), offers wholesome and homely dishes, Jia He Grand takes things up a notch by presenting diners with multi-sensorial creations that are as visually stunning as they are delicious.

Trio of Starters 4/5

To start our culinary journey, we indulged in a trio of starters. The Sauteed Stuffed Mushroom with Truffle Sauce delighted our taste buds with its robust earthy flavours from both the mushroom and truffle. The Century Egg with Preserved Sakura Ginger and Vintage Vinegar presented a unique combination, with sweet beancurd skin wrapping around century egg and preserved sakura ginger, creating a harmonious blend of flavours. Lastly, the Crispy Pork Belly with Preserved Bean Paste, eaten like a Korean wrap, offered a delightful contrast of textures as the romaine lettuce refreshed the palate while complementing the crispy pork belly.

Roasted Peking Duck 5/5

The meal's highlight was undoubtedly the Roasted Peking Duck ($88 Whole Duck), which I can confidently say is the best in Singapore. The duck was perfectly roasted, boasting a crispy skin that gave way to succulent and juicy meat. What truly set this dish apart was the toasted pancake wrap. Unlike the usual thin pancakes, these were soft and fluffy and enhanced the overall enjoyment of the Peking duck to a whole new level.

Signature Double-boiled Chicken and Pig Stomach Soup 4.5/5

The Signature Double-boiled Chicken and Pig Stomach Soup impressed with its flavorful broth and a piquant peppery kick that left a lasting impression. The pig stomach was expertly prepared, resulting in a tender, clean-tasting delight.

Steamed Fillet of Sea Perch with Preserved Sakura Ginger and Silky Tofu 4.2/5

For seafood lovers, the Steamed Fillet of Sea Perch with Preserved Sakura Ginger and Silky Tofu ($26/pc) offered a unique pairing of preserved sakura ginger with the firm and mildly sweet sea perch. The soy sauce added depth to the dish, complementing the fish's natural sweetness.

Flambe Beef Brisket in Whole Pineapple 4.2/5

A dish that captured both our taste buds and attention was the Flambe Beef Brisket in Whole Pineapple ($28/order). The grand entrance, with the beef brisket set ablaze at the tableside, added a touch of theatricality. Beyond the showmanship, the beef brisket was incredibly tender, and the pineapple infused the dish with an extra layer of fruity sweetness.

Stir-fried Shredded Luffa Melon with Gingko and Black Fungus 4.2/5

The Stir-fried Shredded Luffa Melon with Gingko and Black Fungus ($24/small) showcased luffa in a whole new light. The dish was perfectly prepared, offering a delightful crunch and natural sweetness. The owner even playfully remarked that it looked like stir-fried chendol, adding an element of humour to the dining experience.

Crispy Rice with Boston Lobster in Superior Broth 4/5

The Crispy Rice with Boston Lobster in Superior Broth ($42/small) was a standout dish packed with robust crustacean flavour. The combination of fluffy and crispy rice immersed in the delicious broth and the sweetness of the Boston lobster made every spoonful a pure delight.

Collagen Pork Bone and Tomato Soup with Boston Lobster and Purple Potato Noodle 3.8/5

An unexpected dish on the menu was the Collagen Pork Bone and Tomato Soup with Boston Lobster and Purple Potato Noodle ($40/pax). This luscious creation combined purple potato noodles with a refreshing and appetising tomato soup, a delightful twist I had not encountered elsewhere.

Almond Soup with Peach Resin 4.5/5

To conclude the meal on a sweet note, we savoured the Almond Soup with Peach Resin. Served warm and comforting, the soup struck a perfect balance, not overly sweet, with a smooth almond base and delightful crunch from the peach resin. This dessert satisfied our sweet tooth and offered beauty and nutritional benefits.

Jia He Grand Chinese Restaurant continues to impress with its contemporary take on Chinese cuisine, delivering innovative and visually stunning dishes. With its exceptional culinary offerings and dedication to creating a memorable dining experience, it is undoubtedly a place worth visiting for those seeking a gastronomic adventure.

Note: This is an invited tasting.


Jia He Grand Chinese Restaurant
One Farrer Park Hotel
1 Farrer Park Station Road
#01-01
Singapore 217562
Tel: +65 65389688
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 11am - 230pm, 6pm - 10pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit C. Turn right and walk down towards One Farrer Park Hotel. Walk to destination. Journey time about 3 minutes. [Map]

Jia He Chinese Restaurant @ One Farrer Hotel Connexion - Serving Traditional Chinese Classics And Reimagined Dishes

Opened just November 2019 within the Connexion in Farrer Park, Jia He Chinese Restaurant offers a wide array of Chinese cuisine dishes from traditional Chinese classics such as Steamed BBQ Pork Bun to reimagined dishes such as Steamed Bak Kut The Xiao Long Bao. Not to be missed as well are their signature dishes such as Crispy Hor Fun with Seafood and Egg Sauce. Helmed by chefs with decades of experience from various top hotel dining restaurants along with one that specialises in the art of dim sum creation, diners can expect premium-grade dishes at affordable prices.

Sauteed Stuffed Button Mushroom with Truffle Sauce 4/5, Steamed Bak Kut The Xiao Long Bao 4.2/5

We started off with the appetiser dishes - Sauteed Stuffed Button Mushroom with Truffle Sauce ($14) and Steamed Bak Kut The Xiao Long Bao. The uniquely flavoured bak ku teh xiao long bao has a rich herbal broth encased in a delicate beetroot dumpling skin, while the sauteed stuffed button mushroom was juicy with a nice crisp texture.

Double Boiled Chicken Soup with Stuffed Pig Maw, Shark's Fin and Sarawak Pepper 4/5

Next, we had the Double Boiled Chicken Soup with Stuffed Pig Maw, Shark's Fin and Sarawak Pepper ($138) which was luscious and rich. The stuffed pig maw and shark's fin is added to up the indulgence and provide the boast in flavours and textures of this nourishing soup.

Crisp-fried Fillet of Sea Perch with Lemongrass and Pepper 3.8/5

Crisp-fried Fillet of Sea Perch with Lemongrass and Pepper ($18) features a crispy fish fillet dressed in a spicy-sweet lemongrass sauce.

Wok-fried Live Prawn with Garlic and Shallot 3.8/5

The Wok-fried Live Prawn with Garlic and Shallot ($28) was plump and juicy, coated in a thick sweet, spicy sauce which elevates the taste of the fresh seafood.

Crisp-fried Hor Fun with Seafood and Egg Sauce 4/5

The Crisp-fried Hor Fun with Seafood and Egg Sauce ($24/small) comes in the form of crispy seafood hor fun. A skinnier version of deep-fried skinny kway teow is used for the dish and is paired with a thickened egg seafood gravy. The nest of fried hor fun lost its crispiness when smothered by the egg gravy, and gave a crackling sound as it softens.

Roasted Peking Duck 4/5

The Roasted Peking Duck ($55/whole) is the highlight of our meal. The duck air-dried for 24 hours before being barbecued, basting the meat and rendering the skin extremely crispy. Best enjoyed with some vegetables and wrapped in a thin pancake.

Chilled Back Glutinous Rice with Ice Cream 4.2/5

To round off the meal, we had the Chilled Black Glutinous Rice with Ice Cream ($7) from their desserts menu. The Black Glutinous Rice is encased in a firm ring of coconut jelly, and also comes with a scoop of vanilla ice cream to add a subtle sweetness and luxurious mouthfeel to the black glutinous rice.

To commemorate Singapore’s 55th Birthday, Jia He will be having a 30% discount for their Lunch & Dinner ala-carte menu for both dine-in and takeaways/delivery (with free delivery for orders above $50). For dine-in customers, with spending above $100 per table, will get a free Signature Peking Duck; for takeaway/delivery customers, with minimum spending of $100 and above, we will also get a delicious Signature Roasted Duck for free too.

Apart from having a delicious NDP 55 promotion till end of September, Jia He also offers a Dim Sum Brunch Cum Hi-Tea every weekend.  Customers can enjoy a variety of dishes ranging from handmade Dim Sum, desserts and even Roasted Peking Duck for just from just $20.80++ (Min 4 Pax). There are three sessions in total: 1045am to 1245pm, 1pm to 3pm & 315pm to 515pm.

Photos and words 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.


Jia He Chinese Restaurant
One Farrer Hotel Connexion
1 Farrer Park Station Rd
#01-14/15/16
Singapore 217562
Tel: +65 6694 8988 / +65 6694 9466 / +65 8870 8988
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 11am – 3pm daily (a-la-carte), 530pm - 10pm

Weekend & Public Holiday [Buffet]
3 Seating: 10.45am / 1pm / 3.15pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

VLV Singapore @ Clarke Quay - Multi-concept Dining And Entertainment Destination

VLV Singapore at Clarke Quay is a multi-concept dining and entertainment destination. Housed in a heritage building along the Singapore riverfront, the premises consists of a Chinese restaurant, a plush ultra-lounge, an alfresco courtyard bar with live music and a riverside dining enclave serving fresh seafood.

Crab Roe Kurobuta Siew Mai 4.2/5

I dropped by the Chinese restaurant on a Saturday afternoon with my friends and we ordered a couple of their signature dishes from the dim sum and ala carte menu. Starting from the dim sum menu, we had the Crab Roe Korobuta Siew Mai ($5.80 for 4pc). The siew mai was really plump, stuffed with the tender kurobuta pork, and crowned with crunchy fresh prawn and crab roe.

Crispy Seafood Rice Roll 4.2/5

The Crispy Seafood Rice Roll ($8.80) is an unique take from the usual cheong fun. It has a delightful textural combination, starting from the smooth rice roll, crispy batter and succulent shrimp.

Dim Sum Symphony 4.2/5

If you can't decide what to order, the easiest is to go for the Dim Sum Symphony ($28). The sight of the colourful parcels in the steam basket will whet one's appetite with its variety. It consists of dim sum items such as golden flakes lobster, truffle siew mai, fish celery and veggie dumpling, served with XO sauce.

Crackling Pork Belly 4/5

Moving to the ala carte menu, we started with some Crackling Pork Belly ($18). Indeed the skin has a refine crispiness to it. However the sight that my pork belly is halved, instead of serving me the whole chunky piece has cast a shadow over the delicious piece of meat.

VLV Peking Duck 3.8/5

For our mains, we tried the VLV Peking Duck ($55 half/ $110 Whole). We ordered half the duck which comes with Japanese cucumber, baby leek, lettuce, avocado, beancurd skin and truffle foie gras paste. This is my first to have Peking with truffle foie gras paste, avocado and beancurd skin. I actually like the foie gras paste compare to the usual sweet sauce. The crispy beancurd skin also give a boast in texture.

Spicy Duck Cone 3.5/5

For the remaining of the duck meat, diner has the choice of either cooking it in salt and pepper with housemade kimchi or served in a Spicy Duck Cone (half 6 cones/ whole 12 cones). I had the spicy duck cone which is kind of cute. Stuffed with minced duck meat in a mild spicy sauce, I didn't quite manage to wow me in terms of taste.

Chrysanthemum Tofu Soup 4/5

With all the rich flavoured dishes, it is good to wash them down with the Chrysanthemum Tofu Soup ($14/pax). The beautiful tofu is craved into a chrysanthemum, demonstrating the knife skill of the chef. You can also find matsutake and bamboo fungus in the bowl of clear seafood consomme, giving it a subtle earthy finishing.

Sizzling Romaine Lettuce 4/5

We have mixed opinion of the Sizzling Romaine Lettuce ($20) which is cooked in dried shrimp and prawn paste. While some find the taste rather complex or over powering, I like the unique combination of the crunchy greens and prawn paste, which is rather bold in my opinion.

VLV Singapore
3A River Valley Road
#01-02
Singapore 179020
Tel: +65 66610197
Facebook
Website
Nearest MRT: Fort Canning (DT Line), Clarke Quay (NE Line)

Opening Hours:
Tue-Thu: 12pm - 2am
Fri: 12pm - 3am
Sat: 1130am - 3am
Sun: 113am - 12midnight

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 river front. Turn left and walk down the river. Cross the bridge. Walk to destination. Journey time about 5 minutes.  [Map]

Amara Singapore Chinese New Year 2017

Amara Singapore will be ringing in the Year of the Rooster with an abundant array of Chinese New Year delicacies and reunion meals from 3 January to 12 February 2017. We dropped by Silk Road Restaurant to sample some of the celebratory signatures and traditional festive dishes that will be available on the menu of Silk Road and Thanying Restaurant this Lunar New Year.

Eight Treasure Yu Sheng 3.8/5

It was double happiness at Amara Singapore with the duo Lo Hei from both Silk Road and Thanying Restaurant. From Silk Road, we have the Eight Treasure Yu Sheng that comprises of cured salmon, jellyfish, golden silver fish, crispy fish skin, sliced abalone, ikura roe, tobilo roe and pomelo with chef's special spicy Sichuan garlic sauce. It has a lot of different types, especially coming from the silver fish and fish skin. The spicy sauce is a unique variation from the norm.

Thanying's Salmon Yu Sheng 4.5/5

From Thanying Restaurant, we had the Salmon Yu Sheng that is made up of shredded vegetables, yam strips and green mango. The highlight is the tangy and spicyThai sauce comprising of fish sauce, lime juice and chilli padi. This is surprisingly the favourite among the group. It felt like having the Thai dish, Som Tum.

Double Boiled Chicken Soup with Ginseng and Gastrodia Root 4.2/5

The Double Boiled Chicken Soup with Ginseng and Gastrodia Root is a nourishing goodness which has been boiled over 6 hours to kick start the meal. This is my first time having gastrodia root, which is commonly used in Sichuan cuisine.

Soy Glazed Baked Cod with Bonito Sauce 4.5/5

Making a grand entry is the humongous Soy Glazed Baked Cod with Bonito Sauce. Cod fish is known for its buttery sweetness and this is further enhanced by seasoning with sake and mirin for over 4 hours before being baked to perfection.

Braised Pork Knuckle with Sea Cucumber and Chestnut 4.2/5

The Braised Pork Knuckle with Sea Cucumber and Chestnut may not be the most presentable dish but definitely one that will melt your heart with its succulence and tenderness. It has to be stewed for 6 hours over slow fire to achieve the texture and for the flavours to be absorbed to be locked into the ingredients.

Traditional Beijing Roasted Duck 3.5/5

A classic dish offered at Silk Road is their Traditional Beijing Roasted Duck, seasoned overnight and roasted to perfection. Two ways of enjoying this delicacy - the meat is eaten together with skin in a crepe and pair the crispy skin with sugar.

Phad Kra-Praw-Pla 3.5/5

From the Thai Restaurant - Thanying, we tried the Phad Kra-Praw-Pa which is available as a la carte item during the Chinese New Year period. It is actually stir fried fish maw with dried mushroom and crabmeat. The execution was slight on the salty side. If not for that, I would have rated it highly.

Steamed Fragrant Rice with Salted Fish, Chinese Sausage and Waxed Meat 4.8/5

A must try at Silk Road is the Steamed Fragrant Rice with Salted Fish, Chinese Sausage and Waxed Meat. The rice is cooked in the water that is used to boil the sausages. ensuring each grain absorb the flavour. The salted fish further elevated the overall flavour.

Fried Sesame Dumpling and Nian Gao with Coconut Flakes 3/5

Wrapping up the dinner, we have the Fried Sesame Dumpling and Nian Gao with Coconut Flakes. The fragrant sesame dumpling is quite delightful with its peanut filling. The chewy texture of the nian gao is like having mochi.

For enquiries, please contact
Silk Road - (65) 6227 3848, silkroad@amaraholdings.com
Thanying Restaurant - (65) 6222 4688, thanyingrestaurant@amaraholdings.com

Note: This is an invited tasting.


Amara Singapore
165 Tanjong Pagar Road
Singapore 088539
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Website
Nearest MRT: Tanjong Pagar (EW Line)

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk towards Gopeng Street and turn into Tras Street. Walk to Amara Hotel. Journey time about 5 minutes. [Map]