Monday, December 10, 2018
PARKROYAL On Beach Road - Celebrate Christmas With An Indulgent Feast At Ginger And Si Chuan Dou Restaurant Along With Gourmet Festive Takeaways
With Christmas just around the corner, gear up for the most wonderful time of the year with an oodles of festive favourites at PARKROYAL on Beach Road where their all-day dining restaurant, Ginger have introduced a special Christmas buffet to showcase a sumptuous spread of festive delicacies and classical favourites such as the Singapore Chilli Crab, Asian inspired Gula Melaka Log Cake with Coconut Flakes, as well as an assortment of Mini Christmas cakes and cookies.
Ring in the festivities this Yuletide season with signature highlights such as the Traditional Roasted Turkey drizzled with Giblet Sauces and Cranberry Jus, Honey-glazed Ham accompanied by Oriental Salsa, and other international and local favourites such as Rock Lobsters Bouillabaisse, Singapore Laksa, Singapore Chilli Crab, Assorted Satays and Grilled Scallop with Yuzu and Shoyu.
What is Christmas without the quintessential turkey dish? Tuck into Ginger's Traditional Whole Roasted Turkey ($128). The flavours are enhanced by the savoury giblet gravy and a dash of cranberry jus to add a subtle sweetness to the succulent meat.
Another festive highlight is the Roasted Honey Glazed Gammon Ham ($68). Accompanied by oriental salsa, the dish has the right amount of seasoning and sweetness to bring out its flavour.
Not to be missed at the carving station is the Herbs Crusted Roasted Beef. The meat is coated with bread crumbs to give a nice crisp texture to the exterior of this classic festive roast, which boasts a tender flavourful bite.
An absolute favourite is the plump Grilled Scallop served with Yuzu and Shoyu to bring out the seafood freshness and enhance its flavours.
Spice up your Christmas at Si Chuan Dou Hua with a showcase of 100 dishes featuring 25 different flavour profiles. Uncover the various aspects of Sichun cuisine and go beyond the widely-known 'mala dishes'. One of the signatures include the Festive Pork Knuckle with Dried Chillies and Peppercorns ($58). Covered in an abundance of spice, biting into the crispy tender meat produces an even more pronounced aroma with a sharp kick of heat.
Round up the Christmas feast with a dazzling array of sweet creations - among which is the Gula Melaka Log Cake with Coconut Flakes ($48). What I enjoyed most is the firm yet moist texture of the cake and cream, which gives off a sweet gula melaka fragrance when bitten into. Dusted in coconut flake to further enhance the flavours, there is also a surprise attap-chee within.
To end the indulgent feast on a sweet note, have some of the Ginger Cookies ($8) or the assorted Christmas cookies ($8) as well. Takeaway orders can be made at firstname.lastname@example.org, or please speak with us at +65 6505 5710. Advance orders of three working days are required for festive takeaway items.
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.
PARKROYAL on Beach Road
7500 Beach Road
Tel: +65 6505 5710
Nearest MRT: Nicoll Highway (CC Line)
Thursday, December 6, 2018
The folk at Si Wei Mao Cai (思味冒菜) has opened a new Chuan Chuan Xiang concept - Si Wei Xiao Chuan Chuan (思味小串串) just a few doors down the road at Mosque Street. It is a hotpot concept whereby the dishes comes in sticks and cooked in the hotpot.
Ordering here is quite simple. First is to chose the soup base among the 7 different choices. We went for the Mixed Pot ($12) with two choices of soup base. For the soup base, we had the Sichuan Spicy Soup with Butter Oil and Tomato Soup. The sichuan spicy soup base is really fragrant while the tomato soup impressed me a lot. Made with real tomatoes, you can taste the different and freshness in it compare to those cost saving restaurants. It is the best tomato soup base I have eaten.
Next is to pick your ingredients which comes in sticks from the ordering sheet. Each stick ranges from 30 cents to 50 cents. A variety of meats and vegetables are available on the menu.
Chuan Chuan Xiang Hotpot 4/5
The last step which is the most simplest is to dip the sticks into the boiling soup base and cook the ingredients for consumption.
Special Dipping Sauce 4.5/5
A note worthy is the Special Dipping Sauce which complements the food excellently. It is made up of a concoction of garlic, oyster sauce, sesame oil and minced peppercorn
Chinese Herb Shrimp Paste 4/5
Pork Balls with Coriander 4/5 and Scallops 4/5
Besides the different ingredients that come in stickers, there are also more premium ingredients that are served plated ranging from meat, seafood and vegetables to make it an even more sumptuous meal. Some of the items we ordered are Chinese Herb Shrimp Paste ($8.80), Scallop ($3 each) and Pork Balls with Coriander ($6.80).
Beef Tendon 4/5
There are also so exotic ingredients on the menu for more adventurous diners such as the Beef Tripe, Beef Tongue, Beef Tendon, Frog and Fresh Pig Brain. Guess I am the adventurous type as I ordered the beef tongue. I have always enjoyed the crunchy texture of it.
Beef Tongue 4.2/5
A great hotpot place needs to have 2 basic elements, good soup base and fresh ingredients. Si Wei Xiao Chuan Chuan (思味小串串) has definitely manage to do so. In addition, it is quite a fun and interactive experience to be cooking and eating with a group of friends.
Note: This is an invited tasting.
Si Wei Xiao Chuan Chuan (思味小串串)
31 Mosque Street
Tel: +65 69261630
Nearest: Chinatown (DT Line, NE Line)
Daily: 12pm - 11pm
1) Alight at Chinatown MRT station. Take Exit A, E or F. Cross the road and walk to Mosque Street. Walk to destination. Journey time about 5 minutes. [Map]