Blanco Court Fried Fish Noodles @ Beach Road - It Has Moved To A New Place A Few Doors Away

The popular fried fish noodle soup, Blanco Court Fried Fish Noodles has moved a few doors down Beach Road from a small stall in a coffeeshop to its own space. The new place is more airy, cleaner and brighter now. It has also expanded its menu to over some cooked dishes such as prawn roll, fried chicken wing, prawn egg, fried spinach, deep fried batang fish and black bean fish head bitter gourd.

Fried Fish Soup 4.5/5

The signature here is their Fried Fish Soup ($5/$6) which comes in a cloudy soup base. Milk is probably added into the soup for the creamy texture but I am not complaining because of it has a good body and most important tasty. What makes it different from many other fish soup stall is the addition of Mani Cai or Ma Lee Cai (Sayur Manis) and fried egg in their soup.

We like the fried egg so much that we ordered extra serving for an addition of $2. The best way to enjoy it is to dunk them into the soup to soak up the delicious broth.

Fried Fish Soup with Yee Mee 4.2/5

Besides the Fried Fish Soup, it also offers steam fish soup, mixed fish soup, fish head soup on the menu. Customer has a choice of adding yee mee, thick noodle, thin noodle and mee sua with the fish soup too.

Blanco Court Fried Fish Noodles
325 Beach Road
Singapore 199559
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Mon-Sat: 930am - 8pm
(Closed on Sun)

Direction: 
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead walkway to Beach Road. Turn left and walk down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

Boat Quay (Original) Mushroom Noodle @ Telok Blangah Street 32 - A Good Bowl of Bak Chor Mee With Awesome Teochew Dumpling

I first get to know about Boat Quay (Original) Mishroom Noodle earlier in the year when I visited the stall with my foodie friends in Punggol. Even though the 2nd outlet is a franchise, I am glad that it has opened another stall nearer to my place at Telok Blangah Street 32.

Signature Noodle 4.2/5

I would recommend having the Signature Noodle ($5) which I find is more worth it then the Bak Chor Mee ($3.50) because of the portion and ingredients that come with it. A bowl of the signature noodle comes with 3 fish balls, fish dumpling, Teochew dumpling, mushroom, lean pork and minced pork.

I had the mee pok which is cooked to a enjoyable al dente bite. It is complemented by the chilli sauce which is robust and has a good kick to it. While the chilli sauce has a good depth to it, we found it a bit oily.

Teowchew Dumpling 4.5/5

However, the real highlight at Boat Quay (Original) Mushroom Noodle is their homemade Teochew Dumpling ($4/$5/$6). I ordered a bowl to the Teochew dumpling to go with my noodle. A bite into the dumpling, you will get a burst of flavours in the minced pork filling accentuated by the tee poh in it. This is wrapped in a thin and silky soft dumpling skin. My only complain is that the Teochew dumplings were loosely wrapped and overcooked.

Overall the franchise stall has maintained the standard of the flavours and served a good bowl of noodle. However I think they need to maintain a higher standard in terms of its cooking and quality. Once standard falls, it will be hard to retain the customer base.


Boat Quay (Original) Mushroom Noodle
YT Eating House
Blk 78A Telok Blangah Street 32
#02-01
Singapore 101078
Nearest MRT: Telok Blangah (CC Line)

Opening Hours:
Daily: 7am - 7pm

Direction: 
1) Alight at Telok Blangah MRT staton. Take Exit A. Cross the road using the overhead bridge. Cut through the housing estate and walk to Telok Blangah Drive. Cross the road and walk to Telok Blangah Street 32. Walk to destination. Journey time about 8 minutes. [Map]

Xin Cuisine Chinese Restaurant @ Holiday Inn Singapore Atrium - Unveils New Executive Chinese Chef & New Signature Dishes

The popular Chinese restaurant at Holiday Inn Singapore Atrium, Xin Cuisine Chinese Restaurant has recently undergone refurbishment spotting a brighter interior. At the same time, the restaurant welcomes new Executive Chinese Chef Chan Shun Wong and new dishes that showcases modern Cantonese cuisine.

Xin's Signature Home-style Roast Duck with Tea Leaves 3.8/5

Our dinner at the newly refurbished restaurant started with the Xin's Signature Home-style Roast Duck with Tea Leaves ($32 half duck/ $58 whole duck). The duck is first smoked in a medley of Pu-Er, Chrysanthemum and Jasmine leaves before roasting. The result is having a layer of crispy duck skin on top of the tender meat. I personally felt that the aroma of the tea leaves can be stronger.

Poached Clams 4/5

The Poached Clams ($22 Small/ $33 Medium/ $42 Large) comes with sweet and juicy clams, served with preserved vegetables, shredded snow fungus, bamboo pith and crowned with shredded ginger. A dash of premium Chinese wine is added to boost the flavour. When we took a sip of the broth, we thought it tasted like salted duck soup. I would say this is rather unique as I was expecting a seafood based broth.

Deep Fried Prawns coated with Yuzu Mayonnaise 4/5

Next we had the Deep Fried Prawn coated with Yuzu Mayonnaise ($10 per portion/ $26 Small/ $39 Medium/ $50 Large). The succulent prawn has a coat of crispy thin batter complemented by the yuzu mayonnaise. A well balanced execution.

Hong Kong Kai Lan with Preserved Vegetables 4.2/5

I dish that I wished for more is the Hong Kong Kai Lan with Preserved Vegetables. The highlight was actually the preserved vegetables. I was wishing that there was some braised pork belly to go with the preserved vegetables.

Stir Fried Wagyu Beef Cubes with Black Pepper and Longan 4.2/5

The Stir Fried Wagyu Beef Cubes with Black Pepper and Longan ($36 Small/ $55 Medium/ $72 Large) gives the tender and juicy wagyu beef cubes a peppery kick while the longan provides a delightful tartness to the finishing.

Poached Rice with Seafood in Superior Broth served with Crispy Rice 4.5/5

A signature item on the menu is the Poached Rice with Seafood in Superior Broth served with Crispy Rice ($14/portion). Poached rice which has absorbed the essence of the superior broth is served with morsels of scallops, prawns and compoy. Diners can pour the crispy rice served at the side into the pot of broth, for a harmony of texture enjoyment. It was pleasing and comforting.

Chilled Mango Coulis and Hashima 4.5/5, Fried Sesame Ball 4/5

Wrapping up the dinner, we had the Chilled Mango Coulis and Hashima as well as the Fried Sesame Ball with Red Bean and Liqueur Chocolate Filling. The cold dessert was very refreshing while the hot dessert was aromatic with a surprise interior burst of flavours from the red bean and liqueur chocolate filling.

Note: This is an invited tasting.


Xin Cuisine Chinese Restaurant
Holiday Inn Singapore Atrium
317 Outram Road
Singapore 169075
Tel: +65 67317173
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Website
Nearest MRT: Tiong Bahru (EW Line)

Opening Hours:
Daily 12pm - 230pm, 630pm - 1030pm

Direction:
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru MRT station (Stop ID 10169). Take bus number 123. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

The Lobby Lounge @ Intercontinental Hotel Singapore - Classic Afternoon Tea Showcasing Straits Heritage

Our National Day may have passed but over at The Lobby Lounge at Intercontinental Hotel Singapore celebration continues with its Classic Afternoon Tea: Straits Heritage. Commemorating Singapore's 52 years of Independence, Pastry Chef Ben Goh crafted a three-tiered showcase of iconic Afternoon Tea delights inspired by Straits-Chinese cuisine.

Alongside with the Peranakan inspired tea delights, there is a fine selection of teas and coffee. I opted for Pu-erh Tea, together with a Blue Ginger cocktail which is exclusive to this occasion only. Concocted with galangal, gula melaka and kaffir lime, I find it really refreshing. While waiting for our three-tired set, we were first served with warm scones, a choice of Lemon and Milo, along with gula melaka jam, clotted cream and strawberry jam. The scones were really yummy with the homemade jams. The 'kaya' may be a little too sweet for me but the strawberry jam has captured the sweet and tart of the fruit in a good balance.

Our three-tiered set came with tantalising savouries at the base and pretty desserts embellishing the top. Take a closer look and you will notice that the colours of the Peranakan porcelains and ceramics that adorns the Lobby Lounge for the time being are translated to the tea delights as well! For savouries we have modern renditions of Peranakan dishes including popular ones such as Ayam Buak Keluak Crostini, Kurobuta Pork Ngo Hiang, Satay Lilit and Otak Quiche. My favourite is the otak quiche for its execution and taste.

For finger sandwich, we have here a Chilli Crab version that is equally finger licking good. The Kurobuta Pork Ngo Hiang was a little letdown as I thought the fineness of the meat is lost.

The desserts are the highlight. What captivated me first was the mini Ang Ku Kueh. It is so cute, almost resembling a miniature. Ondeh Ondeh Cake comes with a soft, bouncy texture with a much anticipated molten core. The Banana Genoa Tart surprised me with its caramelised banana filling which is slightly sticky. It has a sweet burnt taste that harmonised with the coconut cream atop. The Chendol Agar Jelly is like a compressed solidified form of chendol with red beans sitting at the bottom to complete the experience.

While most Afternoon Tea sets tend to be more towards the sweeter side, this Classic Afternoon Tea: Straits Heritage has quite a good balance of sweet and savoury. It will be available at The Lobby Lounge from 7 August to 19 November 2017,  2pm to 5pm daily. The three-tiered set is priced at $78 for two persons, inclusive of a fine selection of loose-leaf teas and coffee; and at S$108 for two persons, inclusive of two flutes of Perrier-Jouët Grand Brut Champagne or Blue Ginger cocktail.

Words and photos 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. Note: This is an invited tasting.


The Lobby Lounge
InterContinental Singapore
Level 1
80 Middle Road
Singapore 188966
Tel: +65 68251008
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Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 2pm - 5pm

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

Antoinette @ Penhas Road - New Dishes Celebrating Singapore's Culinary Heritage

Antoinette well known for its French pastries and sweets have gone local to create a new savoury menu featuring dishes of Chef Pang's Hakka roots, with a European spin to it.

Bread & Butter 4.5/5

We started with the Bread & Butter ($5). In the bread basket, there were satay bacon epi, levain, baguette, five-spice escargot, and croissant. What got me really excited is the accompanying flavoured butters selection. The interesting flavours are Preserved Bean Curd, Caramelized Shallot, Rempah and Preserved Turnips. These flavoured butter has that distinct Asian flavour which is familiar but yet unique in European cuisine. My favourite is the preserved bean curd which I finished the whole block of it. I observed the younger tastebuds seemed to prefer th caramelized shallot more though.

Chilli Crab Aranicin 3.5/5

Next we had the Chilli Crab Aranicin ($16) which is an Italian dish with a Singapore twist to it. The risotto ball features a homemade chilli crab sauce served with fried Chinese bun and sea asparagus salad. I actually like the cheesy risotto inside the crispy ball over the chilli crab sauce.

Tuna Mousse 3/5

Italian bruschetta was given a Asian take in the Tuna Mousse ($22). Chef Pang has substituted the use of balsamic vinegar and Italian basil with Chinese vinegar and Thai basil. The Chinese vinegar is quite prominent in the execution lending an enjoyable acidity to the dish. However I find the dish rather expensive for some grilled bread, marinated tomatoes, levain, egg and chips.

Kale Caesar 3/5

Instead of anchovies, salted fish dressing is paired with the Kale Caesar ($22), together with butternut squash and garlic croutons. It also comes with roasted five-spice chicken roulade  sprinkled with fried garlic. While I applauded the used of salted fish sauce which is interesting not too overpowering, I felt that the chicken was dry. Someone at the table mentioned that it felt like eating ngoh hiang instead. Do not this is usually served with 3 pieces only. We were given more as this is a tasting and there are six of us.

Chicken Rice 4/5

A rendition of the signature Singapore's Hainanese Chicken Rice ($26) by Chef Pang uses sous-vide chicken breast paired with scallion and ginger dressing, chilli gel and dark soya sauce foam. Instead of rice, it is replaced with barley grains cooked with chicken stock and aromatics. I have to say this is a well executed interpretation, getting all the elements and flavours of a chicken rice spot on. I only wish the texture of the barley can be slightly softer.

Hakka Gnocchi 4.2/5

One of my favourite dishes among the new heritage creation is the Hakka Gnocchi ($24). The colourful colors come from beetroot, sweet potato, purple sweet potato and yam. For me the star is the medley of dried shrimps, foie gras, cured pork and morel that held the soft dough dumplings together.

Spaghetti 4.2/5

The Spaghetti ($24) knid of resembles a plate of wok fried Chinese noodles. While some of the diners at my table find the texture of the pasta a bit tough, I actually enjoyed the bite to hold the richness of the cuttlefish pork belly ragout and ebi sakura.

Sunny Side Up 3/5

Moving to the dessert, Chef Pang surprises us with the Sunny Side Up ($10). The dessert comes in the form of a breakfast plate. The egg white is made of coconut Malibu foam, and the yolk is actually a mango coulis. Completing the great breakfast are candied bacon and toasted brioche. It is a pretty dish indeed but it fell short of satisfying me as a dessert.

Misty Forest 3.8/5

A theatrical dessert is the Misty Forest ($18) that is presented in a bell jar. Putting aside the billowing mist which we found it quite unpleasant, the sky cleared when we dug into the richness of the forest made up of grand cru dark chocolate, cremeux, yuzu curd, praline cream, cashew nut nougatine, chocolate crumble, chocolate coral sponge and matcha moss which married beautifully together.

Pandan 3.8/5

The Pandan ($14) is a dessert served in both cold and hot. For the cold portion, we have pandan ice cream, pandan sphere, gula melaka etc. We felt that the pandan ice cream has a bitter aftertaste. It was explained that the used of fresh pandan to make the ice cream was the reason for the bitterness. I preferred the hot portion for the delicious pandan kaya spread with butter on toast. I have almost forgotten about this treasured pandan kaya from Antoinette. I am glad that Chef Pang has given life to it, bring it back to the menu again.

I always felt inspired by Chef Pang's energy and creativity. He always seemed to be looking out for something new to bring to the table. For his heritage menu creation, I would recommend the bread & butter, chicken rice and hakka gnocchi and spaghetti.

Note: This is an invited tasting.


Antoinette 
30 Penhas Road
Singapore 208188
Tel: +65 62933121
Facebook
Website
Nearest MRT: Lavender (EW Line)

Opening Hours:
Mon-Thur: 11am - 10pm
Fri & Eve PH: 11am - 11pm
Sat: 10am - 11pm
Sun & PH: 10am - 10pm

Direction:
1) Alight at Lavender MRT station. Take Exit B. Walk to V Hotel Lavender. Walk down Horne Road and turn right onto Penhas Road. Walk to destination. Journey time about 5 minutes. [Map]

Brez'n @ Valley Point - Bavarian Experience In A Neighbourhood Celebrates 1st Anniversary With 1,000 Sure-Win Dining Prizes

When we talk about crispy pork knuckle, sausages, German beers, there are only that many that we could think of. However, residents of River Valley just have another option since a year ago - Brez'n. located at Valley Point. Brez'n offers you Bavarian cuisine alongside with beers imported directly from the leading Bavarian breweries, such as Paulaner.

A closer look at Brez’n, the name itself is actually Bavarian name for pretzels, which explains the iconic pretzel logo. The best part is, you get to savour that too! Done with a distinct Brez’n twist, Brez’n Sandwiches are a first for Singapore.

Brez’n Sandwich Mit Gegrilltem Käse ind Schinken 3.5/5

We picked a simple classic Grilled Ham and Cheese Sandwich ($16). Oven–baked Brez’n pretzel with grilled Camembert and Emmental cheese, with honey glazed leg ham and pickled gherkins, the gooey thick cheese supports the chewy and dense pretzel nicely. What brings all these ingredients together is surprisingly the honey mustard spread discreetly on the bread. It greets my tastebuds with a tang and sweetness, giving the savoury sandwich a pleasant balance.

Gulasschsuppe 4/5

The satisfying bowl of Goulash Soup ($12) is something that I could come back anytime for it. I took on a liking for Goulash soup during my trip in Hungary and this definitely satisfies my craving. Loaded with potatoes and bell peppers, it is a little spicy and tangy, and it's thickness makes it just right for the two Brez’n buns served at the side.

Weiner Schnitzel 4.2/5

Adding on to the feast is Pan-fried Veal Escalope ($32). Though it appears pretty flat to me, the meat turns out to be a lot of more tender and juicer than I thought it would be, with a thin crisp crust. The tart cranberries compote makes it even more enjoyable. The potato salad at the side is fluffy and tangy, making it a rather balanced meal.

Spinatknödel 4/5

An unassuming dish worth mentioning is the Spinach and Bread Dumplings ($22) on braised red cabbage with butter roasted almond and cheese shavings. It's like having a Spinach Lasagne, being shaped and compacted into a ball.

Schweinshax’n 4.5/5

Not to be missed is of course it's signature Crispy Pork Knuckle ($29.50). I love how Brez'n does its pork knuckle. A homemade sauce has been injected into the meat before roasting to keep it supple when roasting, which explains the light pinkness in the meat. The crunch and flavour that the crispy skin delivers will just make you reach out for more and perhaps more beer too. The meat itself was quite tender with dark lager beer sauce to boost its flavour. The homemade sauerkraut has a pleasant acidity that cuts the richness of the meat and is far better than any that I have tried.

Brez'n will be celebrating its first year anniversary soon! To mark the milestone and to give back to you diners, the Brez’n team has announced a total of 1,000 sure-win dining prizes up for grab when you dine at the restaurant between 1st and 10th September. Prizes range from an entirely free meal to cold pints of Paulaner and many more!

DISCOUNT FOR READERS

You can also enjoy a 10% off total bill by simply mentioning SG Food on Foot from 1 – 10 September 2017 to enjoy the discount.

Words 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. Note: This is an invited tasting.


[CLOSED]
Brez'n 
Valley Point
491 River Valley Road
#01-21/22/23
Singapore 248371
Tel: +65 62351613
Facebook
Website
Nearest MRT: Orchard (NS Line), Redhill (EW Line)

Opening Hours:
Mon-Thu: 1130am - 11pm
Fri: 1130am - 12midnight
Sat-Sun: 10am - 11pm
PH Eve: 1130am - 12midnight
PH: 1130am - 11pm

Direction:
1) Alight at Orchard MRT Station. Take Exit B. Cross the road and walk to bus stop along Orchard Boulevard (Stop ID 09022). Take bus 14, 65. Alight 4 stops later. [Map]

2) Alight at Redhill MRT station. Take Exit A. Walk to bus stop at Redhill MRT station (Stop ID 10209). Take bus number 32. Alight 5 stops later. Cross the road. Walk to destination. Journey time about 20 minutes. [Map]