Blue Jasmine @ Park Hotel Farrer Park - Halal Thai Restaurant With A New Refreshed Menu

Blue Jasmine is a 100-seater halal Thai Restaurant on the 5th floor of Park Hotel Farrer Park. Open for slightly more than a year, the restaurant has refreshed its menu. Besides the traditional dishes that define Thai cuisine, in the refreshed menu, it also offers regional specialities that is lesser known in Thai cuisine.

Tom Yum Sea Bass 'Poh Tek' 3.8/5

We probably have been used to tom yum soup but a lesser known similarity is the Tom Yum Sea Bass 'Poh Tek' ($20). Poh Tek is a type of tom yum that is made with different proportion of spices and ingredients. It supposes to be very spicy which needs to include deep fried chilli and basil. Deep fried sea bass is also added for a totally different experience to the classic tom yum soup. I personally find that it can be spicier.

Cha-Om Fried Egg 4.5/5

The Cha-Om Fried Egg ($12) is my favourite item among the new dishes I tried. An egg mixture of sliced acacia leaves, fish sauce, pepper powder are whisked together and fried and rolled into shape. The fragrant fried egg roll is best eaten with the shrimp paste sauce that tasted like our local chinchalok. The sauce is really spicy but damn shiok, elevating the whole enjoyment.

Yellow River Prawn Curry 3.5/5

Not all curry is spicy. Take for example the Yellow River Prawn Curry ($26) topped with betel leaves and microgreens. In fact it is sweet not spicy. The curry is creamy and coconuty. It is best to go with a plate of steamed rice. The prawn is also fresh and crunchy.

Holy Basil Krapao (Squid) 4/5

I thought Thai only use Thai basil for the basil minced pork or chicken dish, I am definitely enlightened by the dish, Holy Basil Krapao ($24). I enjoyed the layer of aroma from the basil on top of the spiciness from the sambal. Note worth is well cooked long beans that has a nice crunch but not on the raw side.

Roast Chicken Esarn Style 4.2/5

The marination of the Roast Chicken Esarn Style ($16) is so flavourful that I can have it on its own. The accompanying dipping sauce is the fish sauce type. I thought the shrimp paste sauce from the Cha-Om Fried Egg goes better with the roast chicken. 

Thai Fried Kueh Teow (Seafood) 3.8/5

Don't be mistaken, this is not Pad Thai but Thai Fried Kueh Teow with Seafood ($18). It is indeed quite similar to our local char kway teow with a hint of wok hei aroma. The taste is more savoury and less sweet compared to our local version, probably to the use of fish sauce in the frying.

Thai Chendol 4/5

Last but not least, we end on dinner on a sweet note with the Thai Chendol ($12). The chendol has more ingredients than our local version, such as the addition of red and blue rubies, young coconut and jackfruit.

Note: This is an invited tasting. 


Blue Jasmine
Park Hotel Farrer Park
10 Farrer Park Station Road
Level 5
Singapore 217564
Tel: +65 68248851
Facebook
Website
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 1130am - 10pm
Fri-Sat: 630pm - 10pm (buffet dinner)

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

Go-Ang Kaomunkai Pratunam @ NEX Shopping Mall - Bangkok Michelin Bib Gourmand Chicken Rice Opens In Singapore

Some said we learn cultural similarity and diversity through food and this sentiment headlined my experience with Thailand’s Go-Ang Kaomunkai Pratunam, which has recently opened its door at NEX Shopping Mall. Established in 1960 as a food stall specialising in Hainanese chicken rice in the Pratunam district of Bangkok and awarded a Michelin Bib Gourmand award in 2018. This Thai Hainanese chicken rice may or may not make it to your top list but it will change your perception of how this iconic dish can be consumed.

Chicken Rice 3.5/5

Go Ang Chicken Rice comes with either Thigh ($5.50) or Breast ($4.50) meat. As expected, the thigh meat is naturally more tender than the breast meat, and the layer of plump skin was certainly not those to be chucked at one side. The grainy and firm rice worked well to bring out its pleasing texture. That said, the breast meat fared well too if you like firmer meat. The rice, however, didn't manage to captivate my taste buds. I feel it lacked a certain fragrance and aromatics, which make the chicken rice itself addictive.

But ultimately, what gives this Go Ang Chicken Rice its unique identity is the chilli sauce that comes with it. Based with fermented chilli, fermented soy beans, coarsely chopped ginger, this piquant sauce is a tapestry of Thais' flavours in another perspective.

Omelette 3.5/5

Like what they always say "same same but different", this goes the same for their Omelette. Its accompanying sauce again, has all the elements to whet your appetite. Chye Pok version ($6.50) is available as well.

Braised pork 3.5/5

In Bangkok, the locals not only love their chicken rice but also their braised pork and surprisingly soups too. The Bitter Melon & Pork Rib Soup ($6.50) wowed us with its tender pork ribs and the depth of flavour. As for the Signature Braised Pork ($8/$12), considered that lean meat is used, its fork tender meat was impressed. I like the braising sauce too, which was relatively much lighter compared to our version but packed with flavours. Love it with the omelette's dip sauce!

Steamed Sea Bass 4.5/5

Among all the dishes, I enjoyed the Steamed Sea Bass with Chilli, Lime & Garlic the most. I had this dish a couple of times but theirs by far is the most memorable. Judging by the what was left on the plate, it just showed how tasty this dish was. We were fighting for the last drop of the lemony and spicy gravy.

Basil Chicken with Kai Lan 3.8/5

To ensure the authenticity and quality of the cuisine, all kitchen staff were trained by Go-Ang founder Mr. Sombat Pruekpaiboon at the original restaurant in Bangkok. Hence, even simple dishes like Stir Fried Basil Chicken with Kai Lan seemed to exude a taste that was much elevated than what are available elsewhere.

Chendol 3.8/5

Red Ruby 3/5, Steamed Tapioca 3.5/5

For desserts, we tried Homemade Red Ruby with Coconut Ice Cream ($5.00) and Steamed Tapioca with Coconut Cream ($4.50). Homemade red ruby is a rare gem these days and these gems can also be found in their Thai Chendol ($5), which I highly recommend you to order it over your usual Thai Milk Tea. The strands of chendols were soft with a bite and so yummy to chew on when I seeped them with the milky concoction. Nothing was overly sweet, except for the red ruby but these are the gems that make them so delicious for the dessert. I like the steamed tapioca too, which was warm and comforting to end a meal.

Go-Ang Chicken Rice may not replace that sense of comfort and familiarity given by your favourite plate of chicken rice but it sure stirs up some excitement when you need it.

Photos and 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.


Go-Ang Chicken Rice
Nex Shopping Mall
23 Serangoon Central
#B1-05/06
Singapore 556083
Facebook
Nearest MRT: Serangoon (CC Line, NE Line)

Opening Hours: 
Daily: 11am - 10pm

Direction:
1) Alight at Serangoon MRT station. Take Exit B, E, G & H. Walk to destination. Journey time about 3 minutes. [Map]

Lucy Liu Kitchen & Bar @ Oliver Lane [Melbourne] - Skip The Long Queue At Chin Chin And Make A Detour For Some Pan Asian Flavours Sharing Plates

I frequent Melbourne at least 4 times a year but I seldom blog about the restaurants in Melbourne. As my trips were usually work related and I just want to grab something simple and go back to my hotel room to rest. During my latest visit to the city, since Maureen aka Miss Tam Chiak is in town, I decided to bring her to Lucy Liu Kitchen & Bar at Oliver Lane. I have enjoyed the food there when my colleague brought me there for dinner once.

Kingfish Sashimi 4.5/5

The cuisine at Lucy Liu Kitchen & Bar is inspired from Pan Asian flavours in the form of sharing plates. We started with the Kingfish Sashimi. The sashimi are topped with thai basil and toasted coconut. What makes the fish jump out of live is the green chilli sauce that is packed with depth and robust flavours. It hits the spot with the characteristic sweet, sour and spicy flavours in Thai cuisine.

Pan Fried Spinach & Water Chestnut Dumpling 3.8/5

Maureen and I have mixed opinion on the Pan Fried Spinach & Water Chestnut Dumpling. She likes the modern take with the Sichuan chilli oil which gives you a slight numbing mala kick. I like the interpretation bu I thought the dough was a bit too thick. A worthy note is that the dumplings are made freshly on order. We were seated at the bar counter and we can see the chef making batches after batches of dumplings right in our eyes.

Korean Fried Chicken Bun 4/5

Using the Chinese steamed bun, we tried both the Korean Fried Chicken Bun and Crispy Pork Bun. The korean fried chicken bun is sandwiched with tender chicken dressed in a spicy gochujang sauce while the crispy pork bun is paired with spicy kimchi & kewpie mayo. The bun is really soft and fluffy and it goes really well with the different fillings, elevated by the delicious sauces.

Crispy Pork Bun 3.5/5

If I am to pick a favourite I would probably go for the Korean Fried Chicken Bun over the Crispy Pork Bun. I find the crispy pork is too dry. It lacked that fatty texture underneath the crackling skin I was looking for.

Roasted Short Rib with Rendang Curry 4/5

For the big plate, we had the Roasted Short Rib with Rendang Curry. It comes with rice, achar and chilli sauce. The short rib is huge. It is cooked to a beautiful fork tender, which falls off the bone with ease.The rendang curry was creamy with a coconuty base. It is a well executed dish. However, I felt that the rempah lacks the fragrant that we get in Malaysia and Singapore. Maybe that is the acceptable standard in Melbourne.

Lucy Liu may ring a bell but the restaurant is not opened by the famous American actress that acted in Charle's Angle. If you are interested to know how the restaurant gets its name, you can find it on their website. If you are new to the restaurant, it offers set course menu as well as a la carte. Recommendation would be to go for about 3 to 4 small plates and a big plates to share.


Lucy Liu Kitchen & Bar
23 Oliver Lane
Melbourne VIC 3000
Australia
Tel: +613 96395777
Facebook
Website
[Map]

Opening Hours:
Daily: 11am - 11pm

A Joyous Christmas At Goodwood Park Hotel Singapore

Ho Ho Ho! Christmas is just around the corner and to celebrate this joyous occasion, Goodwood Park Hotel Singapore has once again created a delectable savoury and sweet takeaways that is perfect to any gathering at home. For those that prefers to dine outside, you can also consider the festive menus as well as tempting buffet spreads at the hotel's dining establishments - Coffee Lounge, Gordon Grill and L' Espresso.

Soy-braised Turkey

Last year, the hotel created the 12 treasure turkey. Sticking to its tradition of creating Christmas feasts with Asian flair, this year the hotel presents the Soy-braised Turkey ($238, good for 8-10 pax) served with toasted spiced almonds and homemade chilli sauce. This is inspired by the Hong Kong style soy sauce chicken. What surprised me is how tender and juicy the chef manage to execute the dish, slow cooked for no less than 2 hours with aromatics. I probably would have mistaken it as soy sauce chicken if it was a blind folded tasting.

Slow Roasted Iberico Pork Belly

If you are not into turkey, you can try the Slow Roasted Iberico Pork Belly ($338, good for 6 to 8 pax). The slow roasted pork belly comes with pickled cabbage, apple sauce and pork jus. The skin is really crackling and crispy while the meat is cooked until so soft and tender. This is limited to 25 orders per day.

Mini Turkey Char Siew Po Lo Buns 

Another new treats this year which we all enjoyed is the Mini Turkey Char Siew Po Lo Buns ($15 for 6 pieces). It is basically like your po lo bun but mini version. However the texture is even softer stuffed with sweet savoury turkey meat.

Yuletide Blossom Log Cake

For the sweet treats, we have the Yuletide Blossom Log Cake ($82 for 1 kg). The hand-piped butter cream flowers are set against a snowy canvas of white chocolate mousse that coats strawberry chiffon sponge, yuzu infused pear bits and a crunchy hazelnut Breton sable middle.

Jolly Chocolate, Blackcurrant and Cherry Savarin Cake

The Jolly Chocolate, Blackcurrant and Cherry Savarin Cake ($68 for 1 kg) is a sponge cake-bread hybrid creation that uses meringu as a rising agent. Inside the cake, there are blackcurrant and cherry curd, with dark chocolate encasing the whole cake.

 Goodwood Mao Shan Wang Durian Christmas Log Cake

For the durian fans, you may not want to miss the Goodwood Mao Shan Wang Durian Christmas Log Cake ($75 for 500g). It comes with lashings of creamy Mao Shan Wang durian goodness within the layers of vanilla sponge. There is also the D24 Durian Christmas Log Cake ($80 for 1 kg).

Whiskey Profiteroles Chocolate Tart 

Making a come back is the Whiskey Profiteroles Chocolate Tart ($52 for 600g). The choux pastry profiteroles are piped generously with whiskey custard and prettily stacked up in a cone. It is then decorated with caramelised pistachios and icing snowflakes, followed by chocolate hazelnut cream piped near the base which is made of chocolate sponge surrounded by an Oreo crust. The whisky comes a bit quite strong for me but it is an ideal drink for party isn't it? Oh I mean dessert for party.

Takeaway gourmet treats will be available at The Deli from 1 to 26 December 2018. Advance orders of five days are required and guests may visit The Deli from 9am to 9 pm to place their takeaway orders. Alternatively, guests may contact the Christmas Call Centre at +65 67301867/1868 from 10am to 6pm daily, email festive@goodwoodparkhotel.com or visit festivepromotions.goodwoodparkhotel.com from 1 December 2018 to place their online orders. Last order date is 19 December 2018, 12pm

Thai-licious Boat Noodles @ Liang Seah Street - A Vision To Bring Traditional Thai Food To Sunny Singapore

Thai-licious Boat Noodles at Liang Seah Street offers Kuay Teow Rua or more commonly known to us as Boat Noodles, alongside with other traditional Thai dishes. This award-winning boat noodle restaurant is a collaboration between a team of our locals and a Thai, and with the vision of delivering that taste of authenticity to us in mind, the kitchen is helmed entirely by Thai chefs, who handpicked ingredients that are flown in directly from Thailand.

Boat noodle has its origins dated from the 1940s when water transportation became vital in Bangkok. Bangkok's canals were bustling with vendors peddling along the river, dishing out bowls of boat noodle straight from their boats, which are loaded with boiling soups, noodles and other accompanying ingredients. Hence, it is easy to see why boat noodle is meant to be only 2 mouthful. At Thai-licious, you can get the same portion at $1.90 (Small) or simply eat your fill at $7.50 (Large).

Pork Boat Noodle 3.8/5

Beef Boat Noodle 3.8/5

Thai-Licious signature boat noodle is available either pork or beef. The stock is prepared daily from scratch, boiled and simmered with bones, herbs, spices and aromatics for at least two hours. Interestingly, I learnt that one of the ingredients used is pandan leaves. The broth is really aromatic and if you love herbal soup, that's almost exactly how it smells like. The pork boat noodle has a different stock base from the beef boat noodle but I like the latter no less. Do note that the noodle is exceptionally sweet. Sticking to the original recipe, do expect quite a dosage of sugar being mixed in. And that's when the vinegar at the side comes in. A few drops of it will balance that sweetness and opens up the flavour of the soup even more.

Papaya Salad 3.5/5

Thai Papaya Salad with Salted egg 3.5/5

I had many Thai papaya salads throughout my life till date but is only today that I learnt that there are more than just one type and they varied in taste quite distinctively. In the menu, there is Thai Papaya Salad, Thai Papaya Salad with Salted Egg and simply Papaya Salad. The latter, I was told, is preferred by the Thais themselves. Dressed with a special papaya sauce, this salad is a lot saltier than our more accustomed Thai papaya salad, said to be the sweet cousin. The salted egg version comes with salted egg slices as topping. Although it doesn't make much difference to the taste but the golden salted egg yolk itself is quite a delicious treat.

Tom Yam River Prawn Noodle 4/5

The mains are split between rice and noodle dishes. In the noodle menu, Tom Yam River Prawn Noodle ($10.50) is recommended if you wish to have both Tom Yum soup and noodle at the same time! The piquant Tom Yum soup has a balance of acidity, sweetness and that fiery kick, one that makes you salivate just by thinking about it. My noodle was done just right, which remained quite chewy even after soaking up the Tom Yum soup. My prawn was a tad overcooked but that aside, the Tom Yum soup is right up my alley.

Basil Rice with Minced Pork 3/5

Falling back to a more familiar taste will be the Basil Rice with Minced Pork ($8.90). It's decent but I would suggest trying out other less commonly offered Thai dishes such as Braised Pork or Duck Noodle.

A cosy space for traditional Thai food, a much needed respite from the stretch of Mala and Hotpot restaurants ahead of them and opposite them. I hope Thai-licious will grow and thrive at Liang Seah Street, if not this street is just going to get too predictable!

Photos and 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.


Thai-Licious Boat Noodles
8 Liang Seah Street
#01-01
Singapore 189029
Tel: +65 69179857
Facebook
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Mon-Thu: 11am - 10pm
Fri-Sun: 11am - 12midnight

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

Blossom Restaurant @ Marina Bay Sands - Highly Recommend, Crispy Duck Smoked With 15-Year Pu-Er Tea And Chrysanthemum

Blossom Restaurant the new contemporary Chinese restaurant at Marina Bay Sands, taking over the now defunct Jin Shan Lou. The restaurant showcases culinary traditions of ancient and modern China, lead by Culinary Master Chef Fok Kai Yee and Executive Chef Jason Lau.

Braised Fish Maw Sea Cucumber served in Hot Stone Bowl 4.2/5

My dinner started with an off the menu dish, Braised Fish Maw Sea Cucumber served in Hot Stone Bowl. The bowl of collagen richness comes with premium fish maw and sea cucumber that has a delectable bouncy texture. You probably wake up next day having a glow on your face.

Sauteed Tiger Prawn with Asparagus 3.8/5

The Sauteed Tiger Prawn with Asparagus ($34 per pax) is topped with Japanese Sakura Ebi. The sweetness of the prawn is elevated with the seasoning of seaweed salt and pepper, finished with sakura ebi for an explosion of flavours. I thought a sauce may further liven the whole experience. Not forgetting the deep fried prawn head with its creamy roe inside. It is probably the most delicious part of the tiger prawn.

Poached Bamboo Clam with Cabbage and Fungus in Fish Broth 4.2/5

Poached Bamboo Clam with Cabbage and Fungus in Fish Broth ($20 per pax) is both hearty and comforting. Bamboo clam is usually served steamed with garlic, hence this is a good change in a delicious way. It is poached and served in a creamy fish broth that has been boiled for more than 2 hours, together with cloud ear fungus and Tianjin cabbage. The effort pays off, as everything comes together harmoniously.

Royal Secret Recipe Smoked Duck 4.5/5

The must try at Blossom Restaurant is their Royal Secret Recipe Smoke Duck ($40 half / $80 Whole). The crispy and tender duck is smoked with 15-Year Pu-Er Tea from Yunnan and Chrysanthemum from Zhejiang, infusing the fragrance into each morsel of the chicken. This is a dish of sight, scent and taste, that works beautifully together.

Chilled Mango Puree with Pomelo and Sago 4/5

Last but not least. I ended the dinner with Chilled Mango Puree with Pomelo and Sago ($10). I could taste the freshness of the mango puree, it is definitely made freshly from real mango with surprise pops from the pomelo's pulp. A sweet and refreshing dessert to wrap up the meal.

Note: This is an invited tasting.


Blossom Restaurant
Marina Bay Sands
Hotel Lobby Tower 2
2 Bayfront Avenue
Singapore 018972
Tel: +65 66887799
Facebook
Website
Nearest MRT: Bayfront (CC Line, DT Line)

Opening Hours:
Mon-Fri: 1130am - 11pm
Sat-Sun & PH: 11am - 11pm

Direction: 
1) Alight at Bayfront MRT station. Take Exit B. Walk to Hotel Lobby, Walk to tower 3. Walk to destination. Journey time about 3 minutes. [Map]