Thai Extravaganza at Town Restaurant, Fullerton Hotel Singapore

Thai food lover be rejoiced as Town Restaurant at Fullerton Hotel Singapore will be showcasing a spectacular spread of authentic and traditional Thai cuisine put together by acclaimed Thai Chef Chumpol Jangprai. The tantalizing Thai Dinner Buffet from 28 May 2015 to 7 June 2015 includes other International and local spread on the buffet line too. Diners at Town Restaurant will also stand to win a pair of return Thai Airways tickets to Tokyo with a stopover in Bangkok in a lucky draw.

Tom Yum Soup 3.8/5

The Thai feast started to with a bowl of Tom Yum Soup to warm up the stomach for a spicy treat. I felt that the soup can be spicier but I also understand it needs to think for the majority.

Spciy Green Papaya Salad 4.5/5

Whetting up the appetite is the plate of Spicy Green Papaya Salad. Sweet, salty and spicy, we have everything on the plate. Thumbs up.

Pad Thai 3.5/5

A staple Thai dish is the Pad Thai. If it is not cooked properly, the pad thai can be on the sweet side. This is quite nicely done. While it did not have the wok hei aroma, it did come with a nice balance of flavours.

Green Curry Chicken 4/5

I have eaten at many Thai restaurants in Singapore and usually the meat from the Green Curry Chicken was quite dry and tough. I like the fact that chef not only paid attention to the velvety green curry but the chicken meat too. The cut is also bigger and cooked to a nice tender.

Thai Style Satay 4/5

A must try is the Thai Style Satay. This is one authentic street food that I don't really see in Singapore's Thai restaurant. It will be nicer to eat it when it is hot from the grill. Dip into the peanut sauce to further enhance the flavour.

Steamed Seabass Fillet with Sweet Lime Sauce 3.5/5

The timing of cooking the Steamed Seabass Fillet was well judged with the moist texture. However the sweet lime sauce was rather mild. I think we are used to a more intense and richer taste.

Mango Sticky Rice 4/5

A selection of Thai desserts such as the Water Chestnuts in Coconut Milk and Syrup, Mung Bean Thai Custard, Black Glutinous Rice with Taro and many more to complete the whole Thai feast. Among the various desserts, my favourite is still the Mango Sticky Rice.

Town Restaurant's Thai Dinner Buffet
Date: 28 May to 7 June 2015
Time: 630pm to 1030pm

Sun-Tue: $55++ (adult), $28++ (child)
Wed-Sat: $69++ (adult with seafood selection),
                $89++ (adult free flow of draught beer and Singapore sling),
                $34++ (child)

Reservation
Tel: +65 68778911/8912
Email: dining-rsvp@fullertonhotel.com


Town Restaurant
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778911
Facebook: https://www.facebook.com/TheFullertonHotel
Website: http://www.fullertonhotel.com/dining/diningCategories_2-en.html
Nearest MRT: Raffles Place (EW Line, NS Line)

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]

Yuan Cheng Carrot Cake (源成菜头粿) @ Telok Blangah Drive Food Centre

Previously I have reviewed Truly Curry Rice, Hong Ji Wanton Mee and Indian Taste Hunter at Telok Blangah Drive Food Centre. Today let me bring you to another stall in the same food centre selling fried carrot cake. Unlike most fried carrot cake stall, Yuan Cheng Carrot Cake (源成菜头粿) uses vegetable oil to fried the radish cake for a more healthier consumption.

Fried Carrot Cake 4/5

Yuan Cheng Carrot Cake sells both the white and black version of the dish. During my visit, I ordered the Black Fried Carrot Cake ($2.50/$3). In recent times, my palate has changed and I actually prefer the black version which is sweeter compared to the white version which is more savoury.

Fried Carrot Cake 4/5

The fragrant plate of fried carrot cake is well coated with the dark sweet sauce with bits of caramelized charred. Slightly crispy on the exterior while moist inside. The dark sweet sauce has a nice aroma, not overly sweet but complementing the radish cake instead.

Fried Carrot Cake 4/5

The carrot cake diced into small rectangle shape also made it easy for eating. Chye poh and egg was also added to enhance the flavours, garnished with some spring onions. This is definitely one good plate of fried carrot cake which I would go back for. Probably I should try the white version in my next visit.


Yuan Cheng Carrot Cake (源成菜头粿） 
Telok Blangah Drive Food Centre
79 Telok Blangah Drive
#01-33
Singapore 100079
Nearest MRT: Telok Blangah (CC Line)

Opening Hours:
TBA

Direction:
1) Alight at Telok Blangah MRT station. Take Exit A. Take the overhead bridge to the other side of the road. Cut across block 45 to Telok Blangah Drive. At Telok Blangah Drive, turn left and walk to destination. Journey time about 8 minutes. [Map]

Wan Hao Chinese Restaurant (萬豪軒) @ Singapore Marriott Tang Plaza Hotel

Marriott Tang Plaza Hotel (formerly SINGAPORE MARRIOTT HOTEL) is into its 20th birthday. To commemorate this milestone, an array of attractive 20th birthday promotions and activities have been rolled out since 4 May and all the way till 31 July. One of which will be the Dining Special by Wan Hao Chinese Restaurant (萬豪軒). The restaurant has come out with a menu that curates the most lauded dishes for the past 20 years.

Crispy Suckling Pig with Prawn Paste 3.5/5

To get our engine started, Crispy Suckling Pig with Prawn Paste ($30++) was the first dish tonight. Sandwiched between the perfectly crisp skin and a piece of cracker, the prawn paste helps to beef up the mouthfeel, which would otherwise may be too dry. However, I didn't quite like the cracker at the bottom, which has soften under the heat.

Double Boiled Winter Melon Soup with Assorted Seafood 4/5

Double Boiled Winter Melon Soup with Assorted Seafood ($18++). The soup is light and carries the subtle flavour of the seafood. I like how the seafood has been cubed which allows me to have a bit of everything in every spoonful. A good way to cleanse my palate before the mains.

Pan Fried Fresh Scallop 3.5/5

Pan Fried Fresh Scallop, Shrimp Paste & Broccoli with Spicy Szechuan Sauce ($32++) came next. I thought they were really huge with shrimp paste atop. The scallop is fresh and sweet, quite well done I would say, so much so that I feel the shrimp paste isn't necessary. It is a pity that the spicy Szechuan sauce tends to be little overwhelming, masking the sweetness of the scallops.

Wan Hao Special Crispy Chicken 3.8/5

Served with fried cuttlefish at the side, Wan Hao Special Crispy Chicken ($22++ for half/$40++ for whole) is one of their newest dishes. The fried cuttlefish strips is quite addictive. The chicken remains moist and tender, with its skin crisp and thin. This dish definitely sits well with the young and old.

Claypot Eggplant & Minced Pork with Spicy Sauce 3.5/5

You may be familiar with this dish, Claypot Eggplant & Minced Pork with Spicy Sauce ($22++). It is a typical dish that my parents often order when dining out. Some say it's like a comfort food, having to eat it since young age. Though I find it slightly too heavy for me, I appreciate the authenticity of this dish. It's one of those dishes that may make you crave for rice!

Wok Fried Australian Beef Tenderloin 4/5

Their Wok Fried Australian Beef Tenderloin & Chilled Marinated Sour Plum Pear with Light Wasabi Sauce  ($30++) was voted the favourite dish by many that night. Served with chilled marinated sour plum pear with light wasabi sauce, the presentation is rather unusual. The beef cubes were nicely charred, with a juicy and pinky core. Each bite releases the rich and fatty flavour of the meat which makes it extremely satisfying.

Wok Fried Lotus Leaf Rice & Waxed Meat 3.5/5

Our last main was the Wok Fried Lotus Leaf Rice & Waxed Meat ($12++), a classic to a Chinese dinner. What was in front of me was a cute little bundle of joy. Peeling the lotus leaf open was like unwrapping a mystery gift! What greeted me was a generous mix of Chinese sausages and the fragrant rice. The rice was quite well flavoured but I thought it would have been better if it is grainier.

Cold Lemongrass Jelly, Red Wine Granite & Diced Dragon Fruit 4.2/5

What wow me is actually their dessert, Cold Lemongrass Jelly, Red Wine Granite & Diced Dragon Fruit ($13++). The lemongrass jelly was soft, pleasantly sweet and refreshing. The red wine ice ball was like a melting snow in my mouth. Despite being full to the brim, I finished my dessert effortlessly.

It's amazing how these recipes have been kept and handed down over the years. I feel it is a menu that is high on comfort level, with returning customers indulging in tastes that they have fallen in love with years ago. Coupled with some modern takes on classic dishes, I believe it will win the new generations as well. Dine in on Mondays and enjoy selected dishes at $20++. So do take this rare opportunity to try their signatures!

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.


Wan Hao Chinese Restaurant (萬豪軒) 
Singapore Marriott Tang Plaza Hotel
Level 3
320 Orchard Road
Singapore 238865
Tel: +65 68314605
Facebook: https://www.facebook.com/singaporemarriott
Website: http://www.singaporemarriott.com/restaurant/wan-hao-chinese-restaurant/
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun & PH: 1130am - 3pm, 630pm - 1030pm

Direction:
Alight at Orchard MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Indian Taste Hunter @ Telok Blangah Drive Food Centre

It was a lazy Sunday morning when I went down to Truly Curry Rice to check out their new breakfast beehoo set at Telok Blangah Drive Food Centre that I chanced upon Indian Taste Hunter, a few stalls further down.

Firstly a notice a short queue at the stall. As I approached the stall I noticed a lady behind the small premise cooking the apom. What caught my attention is the freshly made Apom and I could not resist joining the queue to order one to try.

Apom 4.2/5

The a la minute Apom ($1.10) was thin and crispy on the edges while the middle is soft and fluffy. The indian fermented rice pancake is a delightful snack to be eaten together with some sugar and grated coconut topping.

Besides the Apom, the humble little stall also sells other Indian delights too. I do not have the stomach to try the other items after a heavy meal at Truly Curry Rice. I will be back to try more of the items. For now, Indian Taste Hunter definitely has made themselves into my listing for one of the better apom hunt.


Indian Taste Hunter
Telok Blangah Drive Food Centre
79 Telok Blangah Drive
#01-27
Singapore 100079
Nearest MRT: Telok Blangah (CC Line)

Opening Hours:
Daily: 630am - 3pm

Direction:
1) Alight at Telok Blangah MRT station. Take Exit A. Take the overhead bridge to the other side of the road. Cut across block 45 to Telok Blangah Drive. At Telok Blangah Drive, turn left and walk to destination. Journey time about 8 minutes. [Map]

Nunsongyee Korean Dessert Cafe @ Burghley Lifestyle Hub (Serangoon Garden)

Korean Bingsu seems to be the latest craze in town with almost daily posting of this towering snowflake dessert from various bingsu places over the island. It so happened that I was in the vicinity of NunSongYee at Serangoon Garden and I popped by to check out what the craze is all about.

Choco-Banana Bingsu 4.5/5

There was like nine different of varieties of the Korean snowflake ice selections on the menu. I did have a hard time deciding which to go for but eventually settled on the Choco-Banana Bingsu ($13.90). The servicing is actually huge and is good for sharing.

Choco-Banana Bingsu 4.5/5

The Choco-Banana Bingsu comes topped with slices of fresh banana, coco powder, roasted almond, a scoop of vanilla ice cream and some extra milk to be poured over the ice mountain

As you see from the photo, the shaved ice has a very soft texture, so light and soft as snowflake. Infused with milk, it gave the ice a creamy sweet texture. Unintentional I discovered another way to enjoy the bingsu. When the snowflake ice, infused with milk melted and mixed with the coco powder, it becomes milo!

After trying the bingsu from Nunsongyee Korean Dessert Cafe, I have to admit I do enjoy it. Besides the fresh ingredients, the shaved ice plays an important part of a good bingsu. At Nunsongyee, the ice is light, soft almost snowflake like texture.


Nunsongyee Korean Dessert Cafe
Burghley Lifestyle Hub
45 Burghley Drive
#01-04
Singapore 559022
Facebook: https://www.facebook.com/pages/Nunsongyee-%EB%88%88%EC%86%A1%EC%9D%B4/368517929996835
Nearest MRT: Serangoon (CC Line, NE Line)

Opening Hours:
Tue-Thu: 12pm - 10pm
Fri: 12pm - 11pm
Sat: 10am - 11pm
Sun: 10am - 10pm

Direction: 
1) Alight at Serangoon MRT station. Take Exit G. Walk to Serangoon Bus Interchange (Stop ID 66009). Take bus number 317. Alight 13 stops later. Walk to destination. Journey time about 25 minutes. [Map]

FUKU Fine Kaiseki Restaurant @ Mohamed Sultan Road

Fuku Fine Kaiseki Restaurant is the first ever restaurant specializes in fugu or better known as pufferfish to be opened in Asia, outside Japan. Located at Mohamed Sultan Road, the restaurant imported the highest grade fugu, known as Torafugu or Tiger Pufferfish among the 20 edible species. These prized catch are flown in twice a week from Shimonoseki.

Appetizer 3/5 and Gelatine Meat 3.5/5

The dinner started with the Appertizer and Gelatine Meat. The fugu skin tossed in a delectable sauce comes with a nice crunchy bite to whet up the appetite. I also enjoyed sucking the gelatine meat of the fugu head and cheek but it is quite boney, hence not suitable for kid.

Fugu Sashimi 4.2/5 and Lightly Boiled Fugu Skin 4/5

The highlight of the dinner has to be the Fugu Sashimi and Lightly Boiled Fugu Skin. Fugu is known for its low fat and high protein content. Hence there is no harm having more of it. The thinly sliced pufferfish sashimi has a clean taste to it with a slight rubbery texture. This is best enjoyed with the ponzu sauce. For the lightly boiled fugu skin, I was took to wrap it around some leeks to enjoy it. This comes with a more crunchy texture.

Fugu Sushi 4/5

From the fugu sashimi and boiled fugu skin, we moved on to the Fugu Sushi. Besides the skillful knife skill of the chef, the different cuts of the fugu showcases how different texture brings out the different flavour of the fugu. The fugu sushi is actually quite similar to having the squid sushi exclude the slimy texture.

Deep Fried Fugu

The seasoning and flavour of the Deep Fried Fugu is heavier and more robust. The whole execution feels like eating deep fried chicken karaage instead.

Fugu Milt (Shirako) 3.5/5

This Fugu Milt may be a bit exotic for some but I am all game to it. It is grilled and served with a lemon slice and salt. It has non of those gamey and comes with a creamy texture. However the execution was a bit on the salty side.

Fugu Hotpot (Konbu) 4/5

Fugu Hotpot (Soya Bean) 4.2/5

At Fuku, diners can also enjoy the exquisite Japanese delicacy over the Fugu Hotpot, at $70 per pot (for 1-2 pax). Currently it offers three different types of soup base. , traditional Konbu Soya Bean and Miso. I tried both the traditional tecchiri and soya bean soup base. I think the local will prefer the soya bean broth which is richer in flavour and has a nice thick creamy consistency.

Fugu Porridge 4.2/5

Pour some rice and an egg into the leftover broth and we have another dish, Fugu Porridge. The porridge carries the essence of the broth. This comforting bowl of fugu porridge is best eaten with some salted seaweed.

To try the different parts of the fugu, cooked in different ways, the Fugu Course Daikokuten ($250) which is good for up to 4 pax, allows one to do so. The courses include appetizer and gelatine meat, lightly boiled fugu skin, thiny sliced fugu sashimi, deep fried fugu, seasonal Japanese cooked dish, grilled or steamed milt, fugu hotpot with vegetables, fugu japanese style porridge and seasonal dessert.

A new offering at Fuku is the Shabu Shabu Hotpot ($70) with A5 beef imported from Miyazaki, Japan. The beautiful marbled beef literally melted in the mouth.

Many may be wary about eating fugu as it is known to be toxic. However be assured as the chefs have over 20 years of experience working with the toxic fish. In additional, the regulation set by Singapore's Agri-food and Veterinary Authority ensures the gourmet experience is 100% safe. All the internal organs have to be properly and thoroughly removed in Japan first before allowing to be imported into Singapore.


[CLOSED]
FUKU Fine Kaiseki Restaurant
14 Mohamed Sultan Road
#01-01
Singapore 238963
Tel: +65 62358216
Facebook: https://www.facebook.com/FUKUsingapore
Website: http://www.fugu-fuku.com/
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon-Sat: 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to Mohamed Sultan Road. Turn left onto Mohamed Sultan Road. Journey time about 6 minutes. [Map]

Legendary Hong Kong @ Jurong Point 2 Shopping Centre

Many who has been to Hong Kong will know that it is a food paradise. From dim sum, wanton mee to roasted meat these are the delicacies that we must try whenever we visit Hong Kong. With the opening of Legendary Hong Kong at Jurong Point 2 Shopping Centre in July 2014, the restaurant actually brings to you all the Hong Kong delicacies into one place. Legendary Hong Kong comes in four sections offering roasted meats, noodles and congee, dim sum and bakery.

Sauteed Turnip Cake with XO Sauce 4.2/5

From the dim sum section, we tried the Sauteed Turnip Cake with XO Sauce ($5.50), Steamed Shrimp Dumpling ($5.50), Chicken Claws in Black Bean Sauce ($4) and Rice Flour Roll with Deep Fried Shrimp Spring Rolls ($5.50).

The Sauteed Turnip Cake ($5.50) was pan fried to a nice exterior crisp while retaining the internal moist with bites of the shredded turnip. The XO sauce further enhanced the whole flavours giving it a hint of spicy kick.

Steamed Shrimp Dumpling 4.2/5

The Steamed Shrimp Dumpling ($5.50) comes with fresh, sweet and crunchy shrimp wrapped in a thin translucent dumpling skin. This is really good and you probably would not stop at just one basket.

Chicken Claws in Black Bean Sauce 4/5

I am big fan for Chicken Claws in Black Bean Sauce ($4). This is well cooked until soft, infused with the flavourful black bean sauce.

Rice Flour Roll with Deep Fried Shrimp Spring Rolls 4.2/5

Zha Liang is a popular dish in Hong Kong wrapping rice flour roll around youtiao. It has been given a little tweak,  substituting the youtiao with deep fried shrimp spring rolls. I feel the version of Rice Flour Roll with Deep Fried Shrimp Spring Rolls ($5.50) is actually quite clever, giving it a more crunchy and crispy internal.

Crispy Egg Tart 4.2/5

From the bakery section, we tried both the Crispy Egg Tart ($1.80/pc) and Custard Crush Buns with Salted Egg Yolk ($5 for 3pc). Having been recently to Hong Kong and tried the Honolulu Cafe's egg tart, my standard has been raised. While I have a high benchmark, the flaky egg tart is not far off. It definitely one of the better ones I have eaten and I like it.

Mini Custard Crust Buns with Salted Egg Yolk 3.8/5

Mini Custard Crust Buns with Salted Egg Yolk ($5 for 3pc) is another interesting creation at Legendary Hong Kong. This is a 2 in 1 bun with the combination of Bo Lo Bao and Liu Sha Bao. Inside the bun is molten salted egg yolk filling but unfortunately it did not flow.

Congee with Century Egg & Pork 4/5

Moving on to the Noodles and Congee section, we tried the Congee with Century Egg & Pork ($6.80), Tossed Shrimp Dumpling Noodle ($7.80) and Wanton Noodle Soup ($6.80).

I was expecting the Congee with Century Egg & Pork ($6.80) to be plain but the comforting bowl of congee was actually well seasoned and flavourful with a smooth texture.

Tossed Shrimp Dumpling Noodle 3.5/5

Wanton Noodle Soup 4.5/5

My recently trip to Hong Kong also brought me to Mak's Noodles in Hong Kong. I am really excited that chef making the wanton noodles at Legendary Hong Kong is from Mak's Noodles. I tried both the Tossed Shrimp Dumpling Noodle ($7.80) and Wanton Noodle Soup ($6.80) and I preferred the later more. However I did notice some slight difference in the bowl of noodle. The texture of noodles I had in Hong Kong seems even finer and also hair-like thin, here is a bit thicker. The wanton is wrapped into a ball shape, here has a loose end probably means less shrimp is used. Saying that the noodles itself is still thin and springy, very similar to what I had in Hong Kong. The chef also insisted of using shrimp for its wanton instead of pork which is more common in Singapore.

Barbecued Pork 3/5

Last but at least the Roasted Meat section. The Barbecued Pork ($10.80) was rather pedestrian. I felt that the barbecued pork lacked the smoky charred aroma or it will be excellent.

Roasted London Duck 4.8/5

Not to be missed at Legendary Hong Kong has to be the Roasted London Duck ($14.80 per portion). The duck is specially imported from Ireland Silver Hill Farm. The first thing I noticed is a lay of fat between the skin and meat. It is like a layer of jelly which we get from Hainanese Chicken, oily but not greasy. The meat itself is also more succulent. If I can draw a comparison, it is like having pork from a suckling pig. This is definitely a must try.

If you are craving for Hong Kong cuisine, Legendary Hong Kong is definitely a good choice to satisfy your craving. The all in one concept means that they are over 300 over dishes in the menu ranging from Hong Kong cafe, dim sum, congee and noodles, bakery and roasted meat. Without flying to Hong Kong, the delicious food is served to your table.


Legendary Hong Kong
Jurong Point 2 Shopping Centre
63 Jurong West Central 3
#03-80
Singapore 648331
Tel: +65 67941335
Facebook: https://www.facebook.com/LegendaryHK
Website: http://lhk.com.sg/
Nearest MRT: Boon Lay (EW Line)

Opening Hours:
Mon-Fri: 11am - 10pm
Sat-Sun: 10am - 10pm

Direction:
1) Alight at Boon Lay MRT station. Take Exit C, D, E. Walk to the new wing of the shopping centre. Walk to destination. Journey time about 5 minutes. [Map]