Na Na Original Thai Food @ Clementi Road - The Popular Golden Mile Complex Restaurant Has Opened A 2nd Branch In The West

Great news for folks staying in the West, the popular Na Na Original Thai Food at Golden Mile Complex has opened a second branch at Clementi Road, at the stretch of shop houses beside Kent Ridge Bus Terminal. It has taken over the space of Fei Fei Wanton Mee. Great to see the change as the wanton mee was nothing close to the original one in Joo Chiat.

Papaya Salad 3.5/5

Our dinner started with the Papaya Salad ($6). The flavours hit the palate like a tank with its sweetness and spiciness, on top of crunchy papaya stripes. It definitely whetted up our appetite.

Phad Thai with Prawn 3/5

I could not say I actually enjoy the Phad Thai with Prawn ($5). The version was a little too sweet for me. It was also quite stingy in the ingredients, the whole plate looked very pathetic.

Red Curry Chicken 3/5

For our meat, we gone for the Red Curry Chicken ($8) which comes with chicken pieces, pineapple, tomato and eggplant. Do not be deceived by the red coloring of the curry, it is not spicy at all. It fact I find it diluted and sweet.

Stir Fried Kai Lan with Oyster Sauce 4/5

Lastly we had the Stir Fried Kai Lan with Oyster Sauce ($7) to complete the meal. This is probably the best executed dish, with the green retaining its crunchiness. On top of that the oyster sauce was balanced, not overly salty, complementing the earthy taste of the green.

During my visit, the kitchen was a bit chaotic with many tables getting impatient waiting for the food. I could not really blame them because it was only a few days to their opening. It probably needs more time to smooth out the operations. Food wise, I thought it was rather average. However the price point is reasonable cheap. By the way, the restaurant is 24 hours!


Na Na Original Thai Food
18 Clementi Road
Singapore 129747
Tel: +65 68732250
Nearest MRT: Clementi (EW Line), Haw Par Villa (CC Line)

Opening Hours:
Daily: 24 Hours

Direction:
1) Alight at Haw Par Villa MRT station. Take Exit A. Walk to bus stop opposite Har Paw MRT station (Stop ID 16011). Take bus number 10 or 200. Alight 8 stops later at Kent Ridge Bus Terminal. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Haw Par Villa MRT station. Take Exit A. Walk to bus stop opposite Har Paw MRT station (Stop ID 16011). Take bus number 30, 51, 143 or 188. Alight 7 stops later. Cross the road and walk to destination. Journey time about 12 minutes. [Map]

3) Alight at Clementi MRT station. Take Exit B. Walk to bus stop at Clementi MRT station. (Stop ID 17179). Take bus number 183 or 201. Alight 7 stops later. Journey time about 12 minutes. [Map]

Nouri @ Amoy Street - Reinvention of Classic Dishes With Asian Ingredients

The last time I tried Chef Ivan Brehm's food was when he was at Bacchanalia, Coleman Street back in 2013. I was really impressed by his cooking and philosophy of using Asian ingredients to reinvent classic dishes. Not to forget he led The Kitchen at Bacchanalia to 1 Michelin Star in 2016. When Daniel asked me whether I was interested to check out Chef Ivan's new restaurant - Nouri at Amoy Street, I could not resist the lunch invitation.

Sour Dough with Basil Butter

We actually wanted to try the 5-course Omakase lunch menu ($85) but it was not available during our visit which is a Monday. Hence we have to settle for the "Teishoku" style a la carte menu. Our lunch started with the complimentary Sour Dough with Basil Butter. Love the basil butter, it went so well with the sour dough.

Steak 4.2/5

I decided to go for the Steak ($42) using Ranger's Valley grass fed wagyu rump-cap. The beautiful piece of pinkish meat is dressed in a buah keluak A1 bone marrow sauce and topped with pickled onion. Chef Ivan's philosophy can be seen in the used of buah keluak sauce for the steak. While the rich sauce worked well with the beef, I could not detect the distinct flavour of the buah keluak. I thought the pickled onion was very thoughtful to balance the richness of the sauce.

Vegetable 4.5/5

Daniel had the Vegetable ($28), a vegetarian dish on the menu which comes with chewy egg yolk, rice crispy, pickled and fresh Hatiku tomato with vegetable turmeric and coconut curry. Once again, we can see the chef's interplay of Asian ingredients. It definitely has brought excitement to a plate of vegetables. Surprisingly this is my favourite out of the 3 mains we tried.

Fish 3.8/5

Our friend has the Fish ($40) which uses Raymond's grouper and comes with coconut and sweet potato mash, topped with green mango salad. Love all the components on the plate except for the green mango salad. I thought it lacked the spicy and tangy punch of a typical Thai salad.

A surprise at the end of the meal is the complimentary dessert. The plated dessert comes with 48 hours camaralized banana, calamansi jelly, bread crumb and vanilla ice cream. This is definitely the icing on the cake for my lunch experience at Nouri.

Nouri by Chef Ivan Brehm is definitely an exciting new restaurant to look out for. The new restaurant may not be there yet for the Michelin Guide Singapore 2017, I think it was the potential to get a star in the next edition in 2018.


Nouri
72 Amoy Street
Singapore 069891
Tel: +65 62214148
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 12midnight
Sat: 1130am - 3pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Follow the covered walkway to the junction of Mccallum Street, Telok Ayer and Amoy Street. Turn left at the junction onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 12 minutes. [Map]

Shan Braised Duck Noodles And Rice @ Havelock Road - A Yummy Plate Of Boneless Braised Duck

On a Saturday afternoon, we made our way to Havelock Road planning to have Meng Kee Char Kway Teow but it was not opened. So instead, we had Shan Braised Duck Noodles and Rice which is located inside the same coffeeshop.

Initially I just wanted to order 2 plates of duck rice but I noticed many tables have a whole plate of braised duck. Seeing so, I changed my mind and ordered a plate of Braised Duck with a braised egg. I am glad I did so. The duck meat was not only tender but it has absorbed the beautiful flavour of the brasing sauce. Another bonus goes to the stall for deboning the duck.

Customers can opt for rice, noodle or porridge to go along with the braised duck meat. We tried all three and my favourite is the noodle. The fried shallot added that extra aroma on top of the flavourful sauce.

The porridge was smooth but too bland for my liking. Unless you want to have something light, I would recommend you asking for more of the braising sauce to season the bowl of cooked rice.

The stall constantly has a long queue during our lunch there. I can understand why because the boneless braised duck is well braised with the flavoursome sauce with a slight hint of herb taste. It is also cooked to a nice tender texture. I guess it was a unintended discovery for me if not for the fact that the char kway teow was not opened.


Shan Braised Duck Noodles And Rice
Blk 22 Havelock Road
Singapore 160022
Nearest MRT: Tiong Bahru (EW Line)

Opening Hours:
Mon-Sat: 1030am - 530pm
(Closed on Sun)

Direction:
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to Bukit Ho Swee Link. At Bukut Ho Swee Link, turn left and walk to Jalan Bukit Ho Swee. At Jalan Bukit Ho Swee turn right and walk to Jalan Klink. Walk down Jalan Klink and look out for a staircase that goes down the slope. Take the staircase to the bottom. Turn left and follow the covered walkway to destination. Journey time about 5 minutes. [Map]

Lotus Kitchen @ Chinatown Point - Creative Vegetarian Dishes That Will Even Convert A Carnivore

Chinatown Point welcomes a new vegetarian restaurant - Lotus Kitchen located right at the main entrance on level 1. The new vegetarian restaurant is the spinoff of the famous Lotus Vegetarian Restaurant at Quality Hotel. Diners can find new creations as well as some of the best selling mainstays from predecessor.

Signature Lion's Mane Mushroom Pan Fried Dumpling 4/5

Taro Mee Sua Cake 4.2/5

Have you ever try Vegetarian dim sum? You can savour these delights at Lotus Kitchen such as the Signature Lion's Mane Mushroom Pan Fried Dumpling ($8.80) and Taro Mee Sua Cake ($6.80). The pan fried dumping is stuffed with crunchy lion's mane mushroom and water chestnuts. For the best of both world is the taro mee sua cake where you get to enjoy the fragrant taro complemented by the mee sua encased in a crisp batter.

Signature Double-boiled Herbal Tian Ma Soup 4/5

A nourishing offering on the menu is the Signature Double-boiled Herbal Tian Ma Soup ($8.80). It is understand the tian ma herb used in the the soup has liver-calming and neuroprotective some benefits. The soup is steamed and brewed with 10 different herbs and premium quality pearl mushrooms.

Signature Crispy Summer Wrap with Passionfruit 4.2/5

The Signature Crispy Summer Wrap with Passionfruit ($35.80) is your vegetarian version of Peking duck. The crispy soya slices coated with special batter is your substitution of the duck meat.  This is eaten the same way as Peking duck, wrapped it with the pancake sheet together with stripes of cucumber, carrot and passionfruit. Not to forget to dip some of the homemade sweet bean paste sauce to complete the whole enjoyment.

Signature Homemade Satay 4/5

The Signature Homemade Satay ($15.80) shows me how spices can be incorporated into vegetarian cuisine. Lotus kitchen has cleverly marinated soya slices with more than 10 different spices to create their version of the local satay. It also comes with homemade satay sauce which went very well with the satay.

Spicy Grilled Oat Slices in Hotplate 4.5/5

If you like spicy food, you will find the house blended chilli sauce laid over the Spicy Grilled Oat Slices in Hotplate ($18.80) setting you on fire. It is damn shiok. The dish is made using oats, soya and seaweed. It not only look like a fish but taste almost like it too. This is really a close rendition of the sambal fish.

Braised Mushroom in Hot Pot 4.8/5

One of the crowd favourite is the Braised Mushroom in Hot Pot ($18.80). It comes with lion's mane mushroom, shitake mushroom and bamboo shoots stir fried with chilli, ginger and basil leaves. It resembles the popular 3 cup chicken, except that the chicken is replaced with crunchy mushrooms and bamboo shoots.

Signature Stir Fried Laksa 4.2/5

I was initially sceptical about the Signature Stir Fried Laksa ($9.80) but I was wrong. The flavours were spot on, doing justice to one of the local's favourite street food. My only complain is the used of seaweed instead of laksa leaf. I find the balance of the dish distorted by the seaweed flavour.

Pumpkin Paste with Purple Rice 2.8/5

The dish that I least like is the Pumpkin Paste with Purple Rice ($6.80). I could not traced the pumpkin flavour but just sweetness over sweetness. The pumpkin paste needs to be more distinct.

Lotus Yam Paste with Purple Rice 4.5/5

A dessert not to be missed on the menu is the Lotus Yam Paste with Purple Rice ($6.80). The yam paste comes with purple rice mixture and gingko nuts. Somehow I felt like I was served the traditional Teochew yam paste together with a bowl of red bean soup, in a different way. It is like having 2 different desserts on a plate.

I have to say I am very impress with the vegetarian dishes at Lotus Kitchen. Especially on the creativity behind the dishes. It definitely changes my perspective on vegetarian cuisine. Vegetarian food is not just about deep fried flour items and greens.

Note: This is an invited tasting.


Lotus Kitchen
Chinatown Point
133 New Bridge Road
#01-01/02
Singapore 059413
Tel: +65 65381068
Facebook
Nearest MRT: Chinatown (DT Line, NE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 10pm

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

Tong Lok Kway Chap @ Pasir Panjang - Popular Kway Chap In The West

Since moving to the West, I have been wanting to try Tong Lok Kway Chap for the longest time. The popular stall is always sold out by noon and I usually struggle to get out of bed on weekend. I finally managed to drag my feet to the coffeeshop on a Saturday morning to try the renowned kway chap stall in the West.

The flat rice sheet or more commonly known as kway by the locals is thin and smooth. However the accompanying broth was rather weak in flavour.

Kway Chap 4.2/5

I ordered a mix platter of Kway Chap which consists of tau pok, beancurd, fishcake, pig stomach, pig skin and pig intestines. The innards were well cleaned and absorbed the braised sauce, it did not have the gamey taste. The sauce did not have the strong herbal flavour. In fact it was sweetness to it.

There are two highlights for me here. The pig intestine has an interesting crispy texture to it. I am not sure how the stall does it but it seems like after it has been braised, extra treatment was done to obtain the interesting texture. The other worthy note is the tangy chilli sauce that complemented the braised ingredients excellently.

Tong Lok Kway Chap does sell out before their closure time. Hence I would advise customers to go early if you don't want to make a wasted trip.


Tong Lok Kway Chap
114 Pasir Panjang Road
Singapore 118539
Nearest MRT: Pasir Panjang (CC Line)

Opening Hours:
Mon-Sat: 7am - 2pm

Direction:
1) Alight at Pasir Panjang MRT station. Take Exit A. Cross the road. Turn right and walk to destination. Journey time about 5 minutes. [Map]

Chef Kang's Kitchen @ Mackenzie Road - The Newly Awarded Michelin 1 Star Restaurant For 2017

With the release of the Michelin Guide Singapore 2017, one of the newly awarded 1 Star restaurants is Chef Kang's Kitchen at Mackenzie Road. We were quite lucky to get a table at the restaurant which only has 4 tables. I heard the waiting list is a up to 2 months if you want to savour Chef Kang's cooking.

Marble Goby Soup 4.8/5

Our lunch started with the Marble Goby Soup ($98 small). Chef Kang shared with us that the soup base is prepared a day in advance, using chicken feet, old hen and fish bones, boiling it over slow fire. The soup was creamy, sweet and refreshing, with a lot of depth. I noticed a special ingredient in the soup which is Taiwan olive, giving the soup a zesty touch like sour plum. This is definitely a must order here.

Pork Ribs with Portuguese Sauce 4/5

The next dish we tried is the Pork Ribs with Portuguese Sauce ($28). The pork ribs were chunky and succulent. The Portuguese sauce is rather unique which is something new for my palate to register. The sauce is prepared from a vegetable stock base whereby corns, mushroom, garlic, onion, curry powder, butter and cheese were added, for a creamy consistency.

Prawn Paste Chicken Wings 4.5/5

I received mixed review of the Prawn Paste Chicken Wings ($24). We were advised by our common friend to skip this dish. However we still end up ordering it to taste it for ourselves. Surprisingly we love it. It is obvious that it did not have that thick batter and strong prawn paste flavour. The version at Chef Kang's kitchen is more subtle and has a hint of bitter charred flavour. The batter also felt more airy and biscuity. Chef Kang shared with us that he used the technique of "slapping" the batter onto the wings instead of coating them, which differentiate the texture.

Braised Angie Luffa with Egg White 4/5

A simply dish it may seen but the Braised Angie Luffa with Egg White ($28) is not easy to get it right. The angie luffa if not done right will be mushy but this has a good crunch to it. However I thought the egg white was a bit overcooked, almost scrambled egg like texture already. I recommend adding a bit of the black vinegar to the egg white for an accentuated enjoyment.

Simmered Rice Noodles in Superior Stock 4.2/5

We actually wanted to try the braised fried noodles with pork crisp but it was not available. Hence we changed our order to the Simmered Rice Noodles in Superior Stock ($25). It was a great choice and we all enjoyed it. The rice noodles braised in seafood and chicken stock is a good slurping goodness, perfumed by the crispy pork lard.

Ice Cream in Coconut 4.5/5

If you are a fan of coconut, then you should not miss the Ice Cream in Coconut ($9.80). Served in the husk, there are coconut ice cream, coconut jelly and the coconut flesh. Coconut in three ways.

Many people has commented that its not worth eating at Chef Kang's kitchen because it is very expensive for zichar food. I agree with the pricing but we need to recognise this is a private kitchen. Chef Kang cooks every dish himself. In fact he has given refinement to the dishes.


Chef Kang's Kitchen
25 Mackenzie Road
Singapore 228681
Tel: +65 62386263
Nearest MRT: Little India (DT Line, NE Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 545pm - 10pm

Direction: 
1) Alight at Little India MRT station. Take Exit A. Turn right and cut through the carpark. Walk to destination. Journey time about 5 minutes. [Map]

Nami Restaurant and Bar @ Shangri La Hotel Singapore - The Art Of Japanese Dining With A View

With the recent refurbishment of the tower wing at Shangri La Hotel Singapore, the property has also undergone a change in its F&B establishments with the introduction of the all new Nami Restaurant and Bar on level 24 helmed by Chef Shigeo Akiba who has 30 years of culinary experience under his belt.

Assorted Three Types Seasonal Delicacies 3.8/5

We had the Omakase ($190) starting with the Appertiser - Assorted Three Types of Seasonal Delicacies. From left to right, we have crab with crab roe sauce, clam with ponzu sauce and lastly oyster with sesame oil. My favourite is the crab for its sweetness and the used of the of the bitter sweet crab roe sauce lifting the whole enjoyment.

Pike Conger and Sea Uchin in Dashi Soup 4/5

For the next course, I had the Pike Conger and Sea Uchin in Dashi Soup. The dashi broth was packed with richness.The ball shaped ingredient in the soup, is actually pike conger (a type of eel) rolled up with sea urchin into a ball. Another interesting ingredient is the water shield which has a slimy coat around a crunchy stem like interior.

Sashimi 4.5/5

Accordingly to the staff, the fresh supply of fish at Nami is air flown from Japan Tsukiji fish market 4 times a week. On my plate was a selection of premium Sashimi which consists of mackerel, otoro, ebi, sea bream, snapper and squid with Himalayan salt and freshly grated wasabi.

Miso Penshell Clam with Sea Urchin and Salmon Roe 3.5/5

Moving on to the grill, I was served the Miso Penshell Clam with Sea Urchin and Salmon Roe. I am not complaining about the amount of sea urchin I am getting but I think the execution, especially the sweet creamy sauce was too rich for me to fully appreciate the clam.

Neginma-nabe 4.2/5

Next I had the Neginma-nabe with the tuna head and leek simmered in a soy sauce base hot pot. The tuna head is chunky and meaty, soaking up the flavours of the broth. Best to have it together with a bowl of rice.

Japanese Sage Wagyu A4 Sirloin with Truffle on Rice 4.8/5

Last but not least is the Japanese Sage Wagyu A4 Sirloin with Truffle on Rice. It also comes with pickles and red miso soup. The melted in the mouth sage beef perfumed by the truffle was simply heavenly. This is crowned by the topping of sea urchin for an unami finish.

Dessert 4.5/5

Wrapping up the omakase dinner is the dessert platter what comes with a Cream Cheese Daifuku Mochi and Seasonal Japanese fruits. I perfect ending to a memorable dining experience at the newly opened Nami Restaurant and Bar.

Note: This is an invited tasting.


Nami
Shangri La Singapore Hotel
Level 24
22 Orange Grove Road
Singapore 258350
Tel: +65 62134398
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes. [Map]

Tono Cevicheria @ Duo Galleria - The First Ever Peruvian Cevicheria In Singapore

The first ever Peruvian Cevicheria, Tono Cevicheria has landed on our shore at Duo Galleria. The restaurant is the brainchild of Peruvian Chef Daniel Chavez, co-owner and chef of OLA Cocina del Mar at MBFC. The kitchen at Tono Cevicheria is headed by Executive Chef Mario Malvaez with a dynamic team of Lima-trained Latin American chefs.

Clasico Ceviche 4.5/5

Using line caught fish from New Zealand is the Clasico Ceviche ($25) which is a classic ceviche that can be found in any household and cevicheria in Peru. In the plate, you can find fresh fish meat, thinly sliced onion, white tiger's milk, lettuce, coriander, chilli and lime juice. They are many flavours at play but they all come together as a beautiful dish.

Nikkei Ceviche 4.2/5

The Nikkei Ceviche ($24) is Japanese influenced using a concoction of dashi, mirin, soy and chilli to pair with the raw yellowfin tuna. It comes with purple potato chips and avocado puree. I thought the soy is a bit overpowering. I still prefer the clasico ceviche for its sharp flavours.

Avocado 3.8/5

Avocado ($24) is a vegetarian dish on the menu. It consists of avocado, mushrooms, lime vinaigrette, heart of palm, blue corn and sweet potato chips. An enjoyable dish packed with different textures.

Solterito 4/5

I thought Peruvian cuisine is all about raw fish until I had the Solterito ($24) which consists of crispy white fish, fava beans, canchitas and feta cheese resting on a bed of potato mash. The potato mash has a tangy zest to it which is very appetizing.

Jalea 3.5/5

The Jalea ($32) is basically a fried seafood basket. In the basket, there are crispy calamari, fish, prawn and octopus. Besides the seafood, there are other items such us tapioca chips, salsa criollo and smoked chilli mayo.

Chicharron 4.2/5

Another fried item we tried is the crispy pork belly, Chicharron ($28). The pork is dressed in a smoky chilli and amarillo sauce. The combination of the cheesy sauce surprisingly works wonderfully with the crispy pork belly.

Huaita 3.5/5

The Huaita ($32) is a slow roasted pork dish with bean stew, dressed in mint and coriander sauce. It is also topped with some quinoa. The pork is cooked to a nice fork tender but the flavours did not have that wow factor that will make me jump up from my chair.

Aguadito 4.8/5

Cooked in a housemade fish stock with onions, garlic, oregano, tomatoes, white wine, lager, cumin and pumpkin is the Aguadito ($28). The comforting bowl of soup with long grain rice, crispy fish, chicken, pumpkin and canchita was the highlight for me. The dish has great depth in it, with the different flavours working harmoniously as one.

Lomo Saltado 4.2/5

The Lomo Saltado ($40) is a traditional stir-fried beef dish with tomatoes, onions, coriander and crispy potatoes. This is definitely Chinese influenced with the used of light and dark soy too. Best to go with a bowl of rice.

Combinado 3/5

Moving to the dessert, we tried the Combinado ($12). It is actually vanilla rice pudding and purple corn mazamorra, topped with grapes and apple cubes. A rather interesting dish which felt like having oatmeal for breakfast.

Alfajores 4/5

If I have a choice, I would have the Alfajores ($12) for dessert. The Dulce de Leche filling and mango mousse is sandwiched with butter cookies and dusted with icing sugar. A delightful sweet and sour combination to wrap up your the dinner.

Note: This is an invited tasting.


Tono Cevicheria
Duo Galleria
7 Fraser Street
#01-49/50
Singapore 189536
Tel: +65 67027320
Facebook
Website
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 10pm
Sat: 6pm - 10pm
(Closed on Sun)

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