Vietsmith @ One Holland Village - Discovering a Stir-fried Version of Vietnamese Pho

Exploring the newly unveiled One Holland Village offerings, we found ourselves at Vietsmith, a Vietnamese restaurant, amid the growing array of dining choices. During my visit a few weeks ago, the mall was still in the process of welcoming all its restaurants, but we discovered a delightful Vietnamese option in Vietsmith.

Fried Seafood Spring Roll 3.5/5

Our lunch commenced with the Fried Seafood Spring Roll ($7.90). Crispy and golden on the outside, it harboured a delectable blend of seafood and vegetables within, delivering a satisfying contrast in each bite.

Lemongrass Prawn 4.2/5

Next, we had the Lemongrass Prawn ($14.90). A delightful starter, it exuded the enticing aroma of herbs and spices and a side of pickled vegetables that served to refresh the palate.

Grilled Chicken with Broken Rice 3.8/5

For a heartier option, we had the Grilled Chicken with Broken Rice ($15.90). Moist and flavourful from its well-crafted marinade, the chicken was complemented by a juicy meat patty featuring a tantalising mix of vermicelli and minced meat, creating an additional layer of textural contrast.

Wagyu Beef Pho 4/5

Opting for a premium choice in the pho selection, my dining companion savoured the Wagyu Beef Pho ($20.90). The luscious slices of Wagyu beef infused the broth with rich flavour, offering a delightful symphony of taste in every slurp.

Stir-fried Pho with Beef 4/5

A departure from the traditional soupy pho, the Stir-fried Pho with Beef ($14.90) caught our attention. The flat rice noodles, wok-fried to perfection, carried the unmistakable aroma of wok-hei, showcasing Vietsmith's prowess in crafting traditional pho and presenting an enticing dry variation.


Vietsmith
One Holland Village
7 Holland Village Way
#03-25/26
Singapore 275748
Tel: +65 6263 9163
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Website
Nearest MRT: Holland Village (CC Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to Lorong Liput. Turn right onto Lorong Liput. Walk down Lorong Liput. Walk to destination. Journey time about 5 minutes. [Map]

Peach Blossoms @ PARKROYAL COLLECTION Marina Bay - Discover The Evolution of Modern Chinese Cuisine by Chef Edward Chong

Peach Blossoms at PARKROYAL COLLECTION Marina Bay, under the guidance of Chef Edward Chong, has elevated Chinese cuisine to a whole new level with his innovative interpretations and exquisite presentation, earning the respect and admiration of diners.

Deep-fried 'Cigar' Roll 5/5

The dish that has been making waves on everyone's social media feeds is the Deep-fried 'Cigar' Roll. It arrives in a cigar box, and the presentation is akin to a cigar. It is a clever twist on the traditional Chinese crispy duck spring roll. The cigar is essentially a crispy roll enveloping freshly peeled snow crab, prawn mousse, foie gras, and black truffle. It is accompanied by Beijing duck sauce and Japanese sesame sauce, adding a delightful fusion of flavours.

Double-boiled Soup 4.5/5

An exceptional Double-boiled Soup is created from fresh Jeju abalone and free-range chicken. It features a rare and precious ingredient - the Sarcodon Imbricatus wild edible mushroom from China, which is known for its rich nutrients, tender flesh, and unique aroma.

Applewood-smoked Iberico Pork Belly 4.2/5

Inspired by Stephen Chow's iconic movie dish, "黯然销魂饭" (Sorrowful Rice), this creation is a deconstructed masterpiece. It includes tenderized and marinated Pork Belly slow-roasted over binchotan charcoal and smoked with applewood for a delightful fragrance. The dish is garnished with a quail egg and substitutes traditional rice with a golden, thin, crisp rice wafer.

Steamed Carrot Cake 4.5/5

The Steamed Carrot Cake, enhanced with Boston Lobster, Shiso Leaf, and Aromatic Lemongrass Sauce, is an off-menu creation that adds a luxurious and inventive twist to a traditional dish. The in-house "gan xiang" sauce elevates the silky-smooth, flavorful steamed carrot cake, complemented by charcoal-grilled Boston lobster.

Crab Roe Collagen Braised Mung Bean Noodles 5/5

My favourite from the evening is the Crab Roe Collagen Braised Mung Bean Noodles. This dish celebrates the rich flavours of crab in two delightful ways. First, there's the freshness and natural sweetness of the crab, showcased through a massive claw. Second, a seafood paste, skillfully created from crab meat, prawns, and water chestnut, coats the chewy mung bean noodles in a flavorful broth. The dish is enhanced by vinegar pearls, reminiscent of the Shanghainese tradition of savouring crab with drizzles of vinegar. And it doesn't end there – the dish is further enriched by a generous shaving of housemade crab roe, meticulously derived from seven female crabs, marinated with ten years hua diao wine, blended and slow-baked for two hours.

Chilled Peach Resin served in Philibon French Charentals Melon 4.5/5

Chilled Peach Resin, served in a Philibon French Charentals Melon, is an elegant and refreshing dessert. A cold melon soup blended with Hokkaido milk is poured into a half-carved melon, accompanied by melon balls and collagen-rich peach resin. Even the desserts at Peach Blossoms are executed with finesse.

Sweet Cart of Treasures 4.2/5

Dessert gets a unique twist with a Dessert Trolley, cleverly served from a dim sum cart. This delightful trolley offers a range of Chinese sweet treats, including Durian Sandwich, classic White Sugar Sponge Cake, fragrant Jasmine Tea Mousse, Taro Lava Puff, and delectable Salted Egg Yolk Lava Puff. Chef Edward's sweet offerings are an exquisite way to conclude a remarkable dining experience at Peach Blossoms.

Peach Blossoms at PARKROYAL COLLECTION Marina Bay offers innovative modern Chinese cuisine under Chef Edward Chong's guidance. Signature dishes include the Deep-fried 'Cigar' Roll and Double-boiled Abalone Soup with Sarcodon Imbricatus. The Applewood-smoked Iberico Pork Belly and Steamed Carrot Cake are inventive highlights. The Crab Roe Collagen Braised Mung Bean Noodles and Chilled Peach Resin in Melon are truly exceptional. A unique dessert trolley adds a delightful touch to the experience. Chef Edward's creative interpretations shine throughout the menu.

Note: This is an invited tasting.


Peach Blossoms
PARKROYAL COLLECTION Marina Bay
Level 5
6 Raffles Boulevard
Singapore 039594
Tel: +65 68451118
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Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

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

Direction:
1) Alight at Esplanade MRT station. Take Exit B. Turn right and walk down Raffles Boulevard. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Walk down Raffles Boulevard. Cross the road at Millenia Walk or Marina Square. Walk to destination. Journey time about 5 minutes. [Map]

Viet'Spice @ Circular Road (Boat Quay) - Authentic, Yummy Vietnamese Cuisine By SG-based Vietnamese

Viet'Spice, located along Circular Road, is an authentic Vietnamese restaurant founded by 35-year-old Helen Vy in 2021 against the backdrop of the pandemic. Viet'Spice strives to introduce and popularise Vietnamese dishes not commonly found in Singapore. Besides its flagship restaurant at Circular Road, Viet'Spice has another two outlets at Smith Street (takeaway kiosk) and Geylang (Kopifellas Coffee Shop).

Cha gio 4.2/5

Vietnamese cuisine is known for its fresh spring roll, but I prefer the Fried Spring Roll ($9.90) more. The spring roll is deep fried until the rice paper turns crispy and golden brown, stuffed with delicious minced pork.

Banh Bot Loc 4.2/5

The Vietnamese Rice Dumpling ($12.90), said to originate from Hue in Vietnam, is a small, transparent, chewy tapioca dumpling filled with shrimp and pork belly. It is topped with fried shallots and served with sweet chilli fish sauce for a lift in enjoyment. It resembles the Chinese crystal dumpling.

Banh Xeo 4/5

Banh Xeo ($14.90) is a traditional Vietnamese savoury pancake made from rice flour, coconut milk, turmeric powder and water. The yellow colouring of the thin and crispy pancake comes from the turmeric powder, filled with bean sprouts, sliced pork, shrimp and onions. The popular street food can be eaten like a roll using lettuce leaves and fresh herbs to wrap the crispy pancake along with the dipping sauce. The result is a delicious combination of textures and flavours, crunchiness, sweetness, and herbal aroma.

Grilled Pork Banh Mi 4.2/5

Banh Mi is another iconic dish in Vietnamese cuisine, a fusion of Vietnamese and French culinary influences, as Vietnam was once a French colony. We had the Grilled Pork Banh Mi ($9,90). The Vietnamese baguette is light and crispy, stuffed with flavoursome grilled pork and complemented by the freshness of herbs.

Bun Bo Hue 4/5

Instead of the usual Pho, we decided to go for the Spicy Beef Noodle Soup ($13.90) originating from Hue. The silky rice vermicelli comes in a bowl of complex and robust broth, served with sliced beef, pork rolls and fried pork. Actually, I don't have the bowl of slurping goodness spicy at all.

Caramel Flan 3/5

Lastly, we had the Caramel Flan ($4.90) for dessert. Unlike the usual flan, the Vietnamese Caramel Flan is steamed instead of baked, served with ice and poured over with coffee. It is my first time having Vietnamese flan, so I am unsure what to expect from its texture. I suspect the flan was slightly overcooked, as it did not have the creamy texture I expected.

Note: This is an invited tasting.


Viet'Spice
14 Circular Road
Singapore 049370
Tel: +65 97341761
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Instagram
Website
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW, NS Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road. Walk to Upper Circular Road. Walk down the road to North Bridge Road. Cross the road and walk to Circular Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk to Circular Road. Walk down Circular Road. Walk to destination. Journey time about 7 minutes. [Map]

Crystal Jade Hong Kong Kitchen And Crystal Jade La Mian Xiao Long Bao Offer Plant-based Meat Dishes

With customers' growing preference for plant-based dining, Crystal Jade Hong Kong Kitchen, Crystal Jade Jiang Nan and Crystal Jade La Mian Xiao Long Bao has put together a selection of meat-free dishes, prepared with plant-based meats' brands OmniMeat, Beyond Meat and Heura.

Shredded Heura Chicken Salad in Szechuan Style 4/5

We start with the Shredded Heura Chicken Salad in Szechuan Style ($8.80) from Crystal Jade La Mian Xiao Long Bao and Jiang Nan. The julienne carrots, cucumbers and red cabbage were served chilled, giving the salad a refreshing and crunchy finishing. I did feel celebratory when pouring the sauce and giving it a good toss before eating, and it somewhat reminds me of Lo Hei.

Ma Po Beancurd with Minced OmniMeat 4.2/5

I have to applaud the team for the Ma Po Beancurd with Minced OmniMeat ($14.80) rendition. It is not a blind tasting, and I already could not tell the difference between real and plant-based meat. This delicious plant-based mapo tofu dish is available at Crystal Jade La Mian Xiao Long Bao and Jiang Nan.

Signature Dan Dan La Mian with Minced OmniMeat 4/5

Using OmniMeat, customers can relish in a piping hot bowl of Signature Dan Dan La Mian with Minced OmniMeat ($11.80), crowned with a luscious and delicately spiced minced OmniMeat gravy.

Steamed Crystal Dumpling with Preserved Olives and OmniMeat 4/5

Dim Sum lovers can tuck into a number of plant-based meat creations at Crystal Jade Hong Kong Kitchen, such as the Steamed Crystal Dumpling with Preserved Olives and OmniMeat ($6.30 for 3pc). A clever creation with the use of preserved olives to accentuate the flavour of the OmniMeat.

Deep-fried Spring Roll 4.2/5

Another crispy addition to plant-based meat dim sum item is the Deep-fried Spring Roll ($6.80 for 3pc) wrapped with stem chives and minced Beyond beef, served with truffle mayonnaise.

Sweet & Sour Heura Chicken with Assorted Fresh Fruits 3.8/5

On top of the dim sum items, Crystal Jade Hong Kong Kitchen has also introduced several plant-based ala carte dishes in its menu. For example, sweet and sour pork, a classic dish in almost every Chinese restaurant, is given a new form with the Sweet & Sour Heura Chicken with Assorted Fresh Fruits ($16.80). Generous golden-brown deep-fried Heura chicken pieces are cloaked in a tantalising sweet and sour sauce with fresh-cut fruits such as guava, apple, and pineapple.

Handmade OmniMeat Ball Congee 4.2/5

Last but not least, we round up our plant-based dinner with a bowl of hearty and comforting Handmade OmniMeat Ball Congee ($9.80 per portion) with preserved vegetables and shredded mushrooms. I noticed the use of preserved vegetables in a couple of plant-based dishes. It seems like it is a vital ingredient to elevate the taste of plant-based meats in Chinese cuisine.

Note: This is an invited tasting.


Crystal Jade Hong Kong Kitchen
Crystal Jade La Mian Xiao Long Bao
Crystal Jade Jiang Nan
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Website

Dallas Restaurant & Bar @ Boat Quay - Western Favourites With A Local Twist To Celebrate Chinese New Year

Moving away from the typical Chinese New Year delicacies at Chinese restaurants, dive into the western culinary delights with a touch of Asian flavours at Dallas Restaurant & Bar. The enticing festive set menu comes with a selection of starters, mains and desserts in a 2 course ($28++) or 3 course meal ($36++).

Nestled along Boat Quay, the restaurant offers beautiful views of the Singapore cityscape, especially the balcony seats on the third floor where diners can sip on cocktails while enjoying the view.

Lychee Martini 4/5

Their Cocktail Of The Month, Lychee Martini ($12++) is made using the award-winning and super premium Laplandia Vodka from Finland. It has a pleasant fruity sweet taste, with a slight tart finish.

Black Pepper Calamari 4/5

We remembered our fondness for their signature salt & pepper calamari and were no less impressed with their Black Pepper Calamari, served with black pepper and curry leaf dipping sauce on the side. Perfectly soft and chewy, with a slight layer crisp on the outside, the accompanying black pepper sauce adds a subtle savoury sweet flavour to the calamari, without being too peppery.

Wagyu Cheeseburger Spring Rolls 3.8/5

The Wagyu Cheeseburger Spring Roll is our typical spring roll but given an ingenious western twist with flavourful wagyu cheeseburger fillings within the crispy rolls. While I would still enjoy a proper cheeseburger, this inventive combination is an interesting dish worth trying, served with a side of tomato and mustard dipping sauce for a tangy flavour.

Satay Chicken Skewers 4/5

A classic local fare. their Satay Chicken Skewers comes in larger portions, and the meat is much more tender and juicier than the usual satay.

Tom Yum Prawn Linguine 4.2/5

A surprisingly good combination where East meets West, I was blown away by how good the Tom Yum Prawn Linguine was. The linguine was cooked to a delectable consistency and doused in a spicy-sweet Tom Yum sauce. The result is a spicy, fiery and sweet dish that got us wiping the whole plate clean.

Steamed Barramundi with Ginger 3.8/5

The Steamed Barramundi with Ginger features a soft and fork-tender Barramundi over light and fluffy rice, and mixed Asian greens.

Prime Rib Steak 4.2/5

The restaurant's highlight is the Prime Rib Steak (250g), which is served with fries and salad. The thick slab of prime rib is slow-cooked to order and chargrilled, resulting in incredibly juicy and tender meat. You can choose to pair it with their Red Wine Jus, Black Pepper, Smokey BBQ and Wild Mushroom sauce.

Orange and Almond Cake 4/5

End your dining experience on a sweet note with the Orange and Almond Cake. Perfectly spongy and moist, the cake has a light zesty fragrance, great with double cream atop to balance the flavours.

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.


Dallas Restaurant and Bar
31 Boat Quay
Singapore 049820
Tel: +65 6532 2131
Facebook
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 12pm - 1030pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit G. Walk towards the river. Turn left and walk down the river bank. Walk to destination. Journey time about 5 minutes. [Map]

Reunion Imperial High Tea Set At Tian Fu Tea Room at PARKROYAL Beach Road

Tian Fu Tea Room at PARKROYAL on Beach Road is a fully dedicated tearoom serving premium Chinese tea, with a wide selection of over 30 varieties of fine tea which you can enjoy with handcrafted dim sum. Each Lunar New Year, a specially crafted high tea set menu is offered for you to celebrate the new year in a different manner. Reunion Imperial High Tea (团圆宫廷下午茶) for this year is available from 13 January to 9 February 2020.

The Reunion Imperial High Tea Set comprising 8 handcrafted dim sum items and a tea of your choice A Yusheng is included as well, customised to the party size.

Other than emphasizing the colours of each exquisite dimsum, 'cuteness' level is equally important to pipued your appetite. Steamed Pumpkin with Yam Cake was vibrant with a layer of pumpkin sandwiched between yam and sweet potato, and every bite was a combination of sweet and savouriness. The Deep-fried Spring Roll with Minced Prawns and Mushrooms are made skinny to resemble 上上签, the divinatory sticks. That was rather creative I thought. Steamed Dumpling with Diced Abalone and Minced Meat was cute but letdown by its unpleasant thick and doughy skin.

Steamed Siew Mai with Scallop was a luxurious interpretation of our common siew mai. Encased within the emerald skin is prawns, topped with a whole scallop that was sweet and succulent. The Ebiko provides the right jab of saltiness to the siew mai.

Deep-fried Crispy Dumpling with Foie Gras was quite delectable with its flaky pastry crust, but the filling made with diced lotus didn't quite gel with the crust. While I was expecting something creamy or buttery since the menu stated foie gras, the filling was rather chunky and the foie gras was more like an afternote which tasted slightly odd to me.

Homemade Rainbow Noodles with Fresh Prawn was beautiful with noodles that are naturally coloured with ingredients such as beetroot, spinach etc.

The highlight for me is the sweets - Deep-fried Dumpling with Sticky Rice Pancake. I love the mochi-like sweet potato crust and the sticky rice pancake encased within was soft with just the right amount of sweetness, definitely one of the best Niao Gao delights I have tasted so far. Glutinous Rice Dumpling with Ginger Soup was comforting, and the red bean filling wasn't too sweet either. Despite all the items above, I felt I could stomach a few more of these sweets!

I like the privacy of the Tea Room. The cosiness of the Tea Room is also one of the reasons for you to visit with your loved ones and sip the afternoon away with quality catch-up over the Dim Sum and premium teas. The Reunion Imperial High Tea is priced at $40 per person, available from 230pm to 5pm.

Written and photography 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.


Si Chuan Dou Hua Restaurant
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: +65 65055724
Website
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
High Tea: 230pm - 5pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]

Le Shrimp @ The Star Vista - Special New Seasonal Le Shrimp Trio Tossed Ramen Only For June 2019

Le Shrimp the latest concept by Paradise Group which first opened its door at Paragon has opened two more outlets at Changi Airport Terminal 3 (public area) and The Star Vista. I dropped by their newest outlet at The Star Vista, which has 62 seats to have their Japanese shrimp ramen broth with silky ribbons of Chinese la mian.

Le Shrimp Trio Tossed Ramen 3.5/5

For a limited period from 1 June to 30 June 2019, Le Shrimp is offering a new creation - Le Shrimp Trio Tossed Ramen ($19.90). It is a dry version with a specially concocted sauce for the la mian, topped with peeled fresh prawns, ebiko prawn paste, prawn dumplings, cucumber strips and cabbage. I felt that the sauce didn't quite have the punch I was expecting. It lacked that fragrant and fiery kick.

Spring Roll 4/5

Long Jing Tea Lava Egg 4.2/5

You can complement your meal with the crispy Spring Roll and Long Jing Tea Lava Egg. I personally felt that a bowl of ramen is not complete without the lava egg.

Le Signature Trio Shrimp Ramen 4.2/5

My favourite is still the Le Signature Trio Shrimp Ramen ($19.90). The rich and flavorful broth with its distinctive smoky aroma is topped with fresh prawns, handmade ebiko prawn paste and prawn dumplings.

At Le Shrimp, diners can top-up $3.20 to include an appetiser and a drink with every order of noodle.

Note: This is an invited tasting.


Le Shrimp
The Star Vista
1 Vista Exchange Green
#02-24
Singapore 138617
Nearest MRT: Buona Vista (CC Line, EW Line)

Opening Hours:
Daily: 1030am - 10pm

Direction:
Alight at Buona Vista MRT station. Take Exit C. Walk to destination. Journey time about 35 minutes. [Map]