Sunday, July 21, 2019

Godmama @ Funan - Presenting Godma And Mama's Heirloom Recipes Anew

GodMama18

Godmama at Funan is a modern Peranakan restaurant and bar. Stemming from the initial idea of preserving an heirloom recipe of egg skin popiah which is passed down from one of the co-owners' Godma and Mama. The concept eventually evolved into one that serves not only the egg skin popiah but also includes the classic Peranakan dishes, a mod-Peranakan brunch and cocktails.

GodMama5
All Star Egg Skin Popiah 4/5

Our dinner started with the All Star Egg Skin Popiah ($6.50), recreated using Godma’s family recipe. It takes 4 hours to prepare the jicama stew. Despite its dark colour, the jicama was quite balanced in flavour, and there was still a light crunch to it. Toppings include cucumber strips, lettuce, crispy garlic bits, coriander, sprouts and tiger prawns, which made it all the more satisfying for me as a popiah lover.

GodMama12
Ngoh Hiang 3.8/5

Next up was Ngoh Hiang ($11.90). The filling is a blend of fresh prawns, minced meat and water chestnut seasoned with five-spice. I like that it was not overly seasoned with spices, and it was of a looser mix that was moist and juicy. The chilli cuka at the side was punchy, which made the meat roll even more appetising.

GodMama7
Babi Assam 3.8/5

Babi Assam ($13.90 as part of the Executive Lunch Set; $18.90 for dinner) is Head chef’s signature dish. The pork belly is simmered in a spicy and tangy tamarind stew. The melt-in-your-mouth pork belly was the highlight for sure, and the gravy was robust without being too salty.

GodMama9
Ayam Buah Keluak 3/5

Although the menu states that the Ayam Buah Keluak ($15.90 as part of the Executive Lunch Set; $19.90 for dinner) is a stew, it appeared to be more of a braised dish. Presented in a more contemporary manner, you get two tender chicken thighs and buah keluak which are infused with fresh root spices of galangal and turmeric. I love that the nuts are served as a whole, which allows me to enjoy its flavours on its own. However, the meat did not seem to have taken in the flavours of the sauce. This mild version of Ayam Buah Keluak may sit well with diners who are not that into buah keluak.

GodMama25
Sambal Udang 2.8/5

One of the seafood choices is Sambal Udang ($17.90 as part of the Executive Lunch Set; $23.90 for dinner). The tiger prawns are tossed in a weak sambal sauce that lacked zest. My prawns were dry too.

GodMama19
Nyonya Chap Chye 4/5

Godmama's Nyonya Chap Chye (available as part of the Executive Set Lunch; $13.90 a la carte) is refined with prawn bisque as the base for braising the vegetables.

GodMama36
Sticky Red Date Pudding 4/5

The desserts left a much deeper impression than their main dishes. Turning a traditional drink of Longan Red Date into a dessert, the Sticky Red Date Pudding ($9.90) is served hot with longan tea glaze and vanilla ice cream. It was this dessert that made me overate that evening.

GodMama27
Pulut Hitam Panna Cotta 3.8/5

The jiggly Pulut Hitam Panna Cotta ($8.90) was light with a mellow sweetness. I love the chewy pulut hitam resting underneath the panna cotta especially.

GodMama32
Gingerflower Lychee Sorbet 2.8/5

A much lighter option would be Gingerflower Lychee Sorbet ($10.90). Sorbet tends to be overly sweetened to compensate for the lack of creaminess, which was the case here as well.

GodMama2

Godmama may not have dived into the complexity of Peranakan cuisine, but it allows diners to have a glimpse of the flavours in a relatively more casual and fun manner.

Written 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.


Godmama
Funan
109 North Bridge Road
 #04-07
Singapore 179105
Tel:+65 69700828
Facebook
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Sun- Thu: 10am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Cross the road at the junction of North Bridge Road and Coleman Street. Walk to destination. Journey time about 5 minutes. [Map]

Saturday, July 20, 2019

Si Chuan Dou Hua @ PARKROYAL On Beach Road - 100 Sichuan Delights, 1 Gastronomic Feast

SiChuanDouHua2

The popular '100 Sichuan Delights, 1 Gastronomic Feast' promotion returns for the fourth consecutive year at Si Chuan Dou Hua, PARKROYAL On Beach Road. This year's promotion will be available from 8 July to 30 September 2019, with 102 dishes in 26 flavour profiles on the menu. A showcase of the multiple facets of Sichuan cuisine beyond the commonly known spicy and mala flavour.

SiChuanDouHua25

The promotion is available at $60 per adult, and diners get to enjoy a complimentary glass of sake while children from the age of 6 to 12 dine at $30 per pax.

SiChuanDouHua24
Chilled Sliced Radish in Sweet and Sour Sauce

SiChuanDouHua9
Stir-fried Sliced Pork in Sweet and Sour Sauce

Most of us will associate Sichuan cuisine with spicy and mala flavour. Sweet and sour is also part of the flavours of Sichuan cuisine. Chef Zeng Feng has presented this flavour in the Chilled Sliced Radish in Sweet and Sour Sauce and Stir-fried Sliced Pork in Sweet and Sour Sauce. This definitely changes our perspective that Sichuan cuisine is all about spiciness.

SiChuanDouHua27
Stir-fried Sliced Fish in Tomato Sauce

If you prefer something sweeter in flavour, there is the Stir-fried Sliced Fish in Tomato Sauce. A very delightful combination of crispy exterior and moist interior, coated in sweet tomato sauce.

SiChuanDouHua4
Pork Belly in Chinese Rice Wine

SiChuanDouHua20
Chilled Chicken in Chinese Rice Wine

Moving on, we have more dishes that showcase the non-spicy side of Sichuan cuisine. We have the Pork Belly in Chinese Rice Wine and Chilled Chicken in Chinese Rice Wine. The addition of the Chines rice wine in cooking gives the dishes a beautiful aroma.

SiChuanDouHua1
Diced Chicken with Dried Chilli and Cashew Nut

SiChuanDouHua21
Long Beans in Ginger Sauce

SiChuanDouHua16
Beancurd with Sichuan Minced Pepper

Until now, the dishes we tired have been non-spicy. There are many types of spiciness in Sichuan cuisine that gives you the heat and tongue burning sensation. Let's take it slow and make some entry-level introduction such as the Diced Chicken with Dried Chilli and Cashew Nut, Long Beans in Ginger Sauce and Beancurd with Sichuan Minced Pepper. The used of dried chilli, garlic and Sichuan pepper give the dish the heat, but it doesn't make you break into a sweat.

SiChuanDouHua6
Eggplant with Garlic and Chilli Sauce

SiChuanDouHua19
Sliced Pork in Garlic and Chilli Sauce

SiChuanDouHua13
Eggplant and Minced Meat in Garlic and Chilli Sauce

SiChuanDouHua12
Stir-fried Prawns in Garlic and Chilli Sauce

For something more vibrant and more piquant in flavour are the garlic and chilli sauce. Chef Zeng Feng introduces the flavour in his interpretation of the Eggplant and Minced Meat in Garlic and Chilli Sauce, Stir-fried Prawns in Garlic and Chilli Sauce, Eggplant with Garlic and Chilli Sauce, and Sliced Pork in Garlic and Chilli Sauce.

SiChuanDouHua10
Braised Fish in Spicy Bean Paste

SiChuanDouHua3
Marinated Chicken Feet with Preserved Chilli

SiChuanDouHua15
Chilled Pork Knuckle in Chilli Oil

SiChuanDouHua5
Chilled Chicken in Spicy Bean Paste

SiChuanDouHua8
Shredded Pig Stomach in Chilli Oil

At the heat of the promotion is the spiciness that is close to our heart of Sichuan cuisine. I really enjoy the fiery flavour that is spicy and also packed an aroma punch in the dishes such as the Braised Fish in Spicy Bean Paste, Marinated Chicken Feet with Preserved Chilli,  Chilled Pork Knuckle in Chilli Oil, Chilled Chicken in Spicy Bean Paste and Shredded Pig Stomach in Chilli Oil.

SiChuanDouHua23
Steamed Egg in Prawn Paste

An interesting item in the 100 Sichuan Delights, 1 Gastronomic Feast menu is the Steamed Egg in Prawn Paste. A dish that introduces us to the salty, savoury sauce used in Sichuan cuisine.

I really enjoy the 100 Sichuan Delights, 1 Gastronomic Feast promotion. Not only was the food delicious, but it was also a very enriching gastronomic experience that widens my knowledge of Sichuan cuisine. It is not impossible to mention all the 102 dishes in 26 flavours in this review. Hence I would recommend you to make a reservation and experience it for yourself.

Note: This is an invited tasting.


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

Opening Hours:
Daily: 1130am - 1030pm

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]

LinkWithin

Related Posts with Thumbnails