[CLOSED] Annyeong Chicken @ Clementi West Street 2 - Korean Cuisine In Coffeeshop Cooked By Korean Chef

Near my hood, there is a Korean stall in a nondescript coffee shop by a Korean-Singapore couple. I am aware of Annyeong Chicken's opening since last year. Still, I procrastinated the visit as the stall has caught the media's attention and attracted long queues every day. The main person behind the cooking is Mr Hong, a Korean who has worked in several Korean restaurants. Unfortunately, the one-person show cannot handle the crowd. As a result, the stall reduced from the original 10 items on the menu to 5 to reduce the waiting time.

Spicy Seafood Noodles 3.5/5

The Spicy Seafood Noodles ($7) comes brimming with seafood such as prawns, mussels and clams in a fiery looking gochujang-based soup. Unfortunately, the soup base is a bit too light for my liking, lacking depth to justify the chewy Korean egg noodles.

Jajangmyeon 4.5/5

Compare to the Spicy Seafood Noodles, the Noodles in Black Bean Sauce ($7) fares much better. The bowl of noodles is loaded with sweet onions and minced meat. Each mouthful is slurping goodness. The addition of julienne cucumber gives it a refreshing and delightful texture bite.

Seafood Pancake 4.5/5

I usually do not order pancakes from Korean restaurants because they are huge. I probably only have a slice or two. Most versions are doughy, but the Seafood Pancake ($12) here is light and crispy. I applauded the chef for adding an egg to the pancake; the enhanced aroma felt like have our local carrot cake. Surprisingly, I finished the whole plate.

Overall, I have enjoyed the food at Annyeong Chicken. I would go back to try its Tornado Kimchi Fried Rice as it was sold out during my visit. I should also try its Korean Fried Chicken which seems quite popular among the diners. As it is a one-person show cooking behind the stall, diners have to be prepared to wait.


[CLOSED]
Annyeong Chicken
Rong Fa Coffeeshop
Blk 710 Clementi West Street 2
#01-247
Singapore 120710
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Nearest MRT: Clementi (EW Line)

Opening Hours:
Tue-Sun: 11am - 4pm, 5pm - 8pm

Direction: 
1) Alight at Clementi MRT station. Take Exit A. Walk to bus stop at Clementi MRT station (Stop ID 17171). Take bus number 78. Alight 3 stops later. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Clementi MRT station. Take Exit A. Walk to Clementi Bus Interchange. (Stop ID 17009). Take bus number 285. Alight 3 stops later. Walk to destination. Journey time about 12 minutes. [Map]

NAE:UM @ Telok Ayer - Episode One, Food Stories in Chef Louis's Personal Journey

The ever-changing restaurant scene in Singapore sees the new opening of NAE:UM at Teloy Ayer by Chef Louis Han from South Korea. At NAE:UM, the cuisine is progressive vibrancy of Seoul, meeting the flavours of folk traditions with flavours of the world, showcasing the chef's food journey.

Nurungji Beef Tart 4/5

The 5-course menu at NAE:UM starts from $148++ with add on available. The current menu focuses on Chef's favourite ingredients. We started with a couple of snack dishes. The Nurungji Beef Tart's base consists of scorched brown rice, topped with beef tartare, cured egg yolk shavings, pickled turnip and spring onion spears.

Bugak 3/5

Shiso and Lotus Root is coated in glutinous rice paste and deep-fried. The Bugak is then seasoned with chilli and kimchi powder.

Duck Galbi Tart 4.5/5

My favourite of the three snacks has to be the Duck Galbi Tart. Sitting on top of the feuille de brick tartlet is grilled minced duck ball with a rice cake centre, garnished with spring onion curls.

Mulhwae 4.8/5

Mulhwae is a cold spicy raw fish soup popular with Koreans in the summer. The chef's interpretation uses aged kampachi. The yuzu chilli sauce brightens the appreciation of the clean-tasting fish, while the garden salad provides the texture contrast.

Uni Somyeon 4.2/5

A popular dish on the menu is the Uni Somyeon. Diners can opt to add on caviar for an additional $10. The Korean made buckwheat noodle is tossed in a dressing of chopped white kimchi, scallions and truffle oil. It is crowned with bafun uni and kaviari oscietra caviar. I was expecting a light and refreshing bowl of noodles, but this version is strong and bold in flavour. Those with a heavy palate will enjoy this.

Jjjim 4.5/5

Resting on top of the beurre blanc sauce with cured fish roe and finely chopped chives is the Steamed Red Grouper. At the side is the Steamed Roulade of Zucchini, Napa Cabbage and Snapper Crab. The star has to be the sauce, bringing the different components together for a beautiful finish.

Duck 4.5/5

The main for the 5-course menu is Duck. The Irish duck is dry-aged in-house for up to 7 days. Then, it is marinated and glazed with gochujang before grilling over binchotan. Not sure whether it is due to the dry-ageing or the gochujang, it seems to intensify the duck's flavour further.

Nuruk-aged Wagyu Striploin

Diners have the option to add the Nuruk-aged Wagyu Striploin as a supplementary dish for an additional $48. The wagyu striploin is glazed with galbi sauce and grilled over binchotan. It has a hint of sweetness and smokiness that is pleasing to the palate. At the side, there are pickled shiitake, kohlrabi salad, grilled spring onions and shiitake puree.

Summer Bingsu 4.2/5

Unfortunately, the Summer Bingsu does not come in a bowl of shaved ice. Instead, fermented fruits are topped with mascarpone snow, fermented grape granita, and makgeolli sorbet. It is a light and refreshing dessert which can also be seconded as a palate cleanser.

Charcoal Jujube 4/5

For an extra $12, you can add a supplementary dish. The Charcoal Jujube comprises of puffed multigrain, jujube ice cream and charcoal tuille.

Petit Fours 4/5

Ending the meal are Fermented Rice Cake and Yakgwa Cookie for Petit Fours. I love the soft and spongy texture of the rice cake, coated with white sugar and torched to brulee.

Overall, NAE:UM is an exciting entry to the food scene in Singapore. I find Chef Louis loves to use heavy and rich flavours for his dishes. The 5-course set meal at $148++ should be sufficient, and I don't think you need to go for the supplementary dishes unless you are a big eater.

Note: This is an invited tasting.


NAE:UM
161 Telok Ayer Street
Singapore 068615
Tel: +65 88305016
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue-Sat: 6pm - 1030pm

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Turn left onto Telok Ayer Street. Walk down destination. Journey time about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]

Tai Er Chinese Sauerkraut Fish @ Jewel Changi Airport - Popular Chinese Restaurant In China With Nearly 300 Stores Opens In Singapore

Popular Tai Er Chinese Sauerkraut Fish, with nearly 300 stores in China, has opened its first outlet in Singapore at Changi Jewel Singapore. The restaurant is known for its Chinese Sauerkraut Fish seeing daily queues at the stores to savour the fish fillets in a spicy and sour broth.

Chinese Sauerkraut Fish 4.5/5

The Chinese Sauerkraut Fish ($48/$68/$88) comes in a huge plate with the tender fish slices swimming in a pool of soup, brimming with red chillis, Sichuan peppercorn and pickled cabbage. If I am not wrong, they use tilapia fish for the dish. The combination of mala, spicy and sour flavours is super shiok. I can understand why it is so popular in China now.

Poached Sliced Beef in Hot Chilli Oil 4.8/5

Another crowd favourite is the Poached Sliced Beef in Hot Chilli Oil ($26). The beef slices are incredibly tender. The star has to be the aromatic hot and spicy broth accentuating the full enjoyment. I feel the flavours are well balanced for Singapore's palate, neither too spicy nor mala. The dish is seriously one of the best interpretations of the classic Sichuan dish I have eaten for a long while.

Abalone and Shrimp in Spicy Sauce 4/5

The Abalone and Shrimp in Spicy Sauce ($12) is a delightful starter to whet up your appetite. However, I probably save my calories for the other star dishes on the menu, such as the Chinese Sauerkraut Fish and Poached Sliced Beef in Hot Chilli.

Fried Crispy Prawn Topped with Mustard 4/5

Not everything on the menu is spicy. There are also non-spicy dishes such as the Fried Crispy Prawn Topped with Mustard ($13). Coated in a light batter, it gives the crunchy prawn a crispy exterior coat paired with a sweet mustard sauce.

Seaweed Roll with Salted Egg Yolk 2.5/5

Exclusively for the Singapore outlet is the Seaweed Roll with Salted Egg Yolk ($6). I find it disappointing for an exclusive dish. It felt half-hearted by putting together a few pieces of seaweed cracker and drizzled it with salted egg yolk sauce.

Egg Coated Glutinous Rice Rolls with Brown Sugar 4.8/5

Another beautiful dish we enjoyed is the Egg Coated Glutinous Rice with Brown Sugar ($10). The texture is like mochi, soft and chewy paired with sweet brown sugar dip. It is so good.

Ice Jelly with Coconut Milk 4/5

Sichuan Pepper Milk Tea and Lemon Tea With Passionfruit Juice

If you find the food is too hot to handle, don't worry. You can cool off with some cold beverages and desserts such as the Ice Jelly with Coconut Milk ($3), Sichuan Pepper Milk Tea ($5) and Lemon Tea With Passionfruit Juice ($5).

I have enjoyed the food at Tai Er Chinese Sauerkraut. I will be back again to check out the rest of the menu. Please note that they do not accept walk-in. You have to make reservation via their facebook page or WeChat. For the first-timer, the must-try items are Chinese Sauerkraut Fish, Poached Sliced Beef in Hot Chilli Oil and Egg Coated Glutinous Rice Rolls with Brown Sugar.

Note: This is an invited tasting.


Tai Er Chinese Sauerkraut Fish
Jewel Changi Airport
80 Airport Boulevard
#03-208
Singapore 819642
Facebook
Website
Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 1130am - 2pm, 5pm - 9pm

Direction:
1) Alight at Changi Airport MRT station. Take Exit A or B. Walk to destination. Journey time about 5 minutes. [Map]

Hey! Yakiniku @ Bugis Junction - New Yakiniku Restaurant With Set As Cheap As $8.90

Yakiniku seems to be the next new trend in the Singapore food scene. Several yakiniku restaurants opened in Singapore this year. Hey! Yakiniku is another new yakiniku restaurant at Bugis Junction offering different meat sets as cheap as $8.90.

The cheapest set on the menu is the Pork Belly & Chicken Thigh ($8.90). Besides the pork belly and chicken thigh, the set comes with a bowl of rice, miso soup and a choice of kimchi, salad or beansprouts.

We also ordered the Hey Set ($15.90), which comprises a beef short plate, skirt steak, and beef tongue. We add on more meat for an extra $4. I prefer the beef short plate for its meat to fats ratio. Not forgetting the beef tongue, which has a delightful crunch.

For the big eaters, you can also add on more meats from the a la carte menu. We had the Australian Wagyu Mb 4/5 (120g for $17.90/ 180g for $27.90). The quality is different from the other beef cuts for its beautiful marbling.

For those looking for a quick meal or something substantial, you may want to check out their donburi menu. We love the texture of beef tongue; hence we decided to order the Gyu Tan Don ($19.90). We also topped the beef tongue rice bowl with an onsen egg to complete the enjoyment.

For its opening promotion, the restaurant is offering its Karubi Set for $9.90. Hey! Yakiniku prides itself on providing customers affordable premium yakiniku cuts in a smokeless environment - No Smoke, No GST, No Service Charge!

Note: This is an invited tasting.


Hey! Yakiniku
Bugis Junction
80 Middle Road
#01-92/96
Singapore 188966
Facebook
Website
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction: 
1) Alight at Bugis MRT station. Take Exit C. Walk straight down Victoria Road towards National Library. Walk to destination. Journey time about 3 minutes. [Map]

Casa Restaurant by Remy Lefebvre @ Chijmes - Contemporary Woodfire Gastronomy And The Warmth Of Home

Another new kid on the block has opened at Chijmes, replacing the now-defunct El Mero Mero. The new restaurant, Casa Restaurant by Remy Lefebvre, offers contemporary woodfire gastronomy. Customers can look forward to dishes focusing on seafood and vegetables. You can also find aged fish and dry-aged beef on the menu for its intensified and improved texture.

There are 3 set courses on the menu, 4- Course Discovery Menu ($118++ per pax), 6-Course Experience Menu ($198++ per pax) and 8-Course Carte Blanche ($258++ per pax). We had some snacks before starting on the menu. We had the Bacon Tart and Eggplant Puree. I like the burst of flavours from bacon tart filled with pumpkin miso and topped with thinly sliced lardo bacon. It is a combination that I wasn't expecting but works beautifully.

Gambas 4.2/5

We started with the Gambas, a smoked Mediterranean prawn dish with Japanese influence. You can taste familiar Japanese flavours such as yuzu and wasabi, transporting the Gambero Rosso red prawns from the Mediterranean coast to the coast of Japan.

Palermo Pepper 4/5

Like Chef Remy, I'm not too fond of raw peppers. But, just like how he got converted after trying the Palermo Pepper back in Beirut, Lebanon, he has managed to convert me too. The organic sweet pepper from Sicily is charcoal grilled to bring out the sweetness of the organic sweet pepper with a coat of smokiness. It is paired with Muhamara, a classic Armenian condiment based on roasted pepper and walnut.

Blue Mussels 4.8/5

We are all familiar with Japan's chawanmushi dish, and Chef Remy elevates it in his Blue Mussels dish. He has transformed the chawanmushi into an international dish melding the seafood and seasonal peaches from France, smoked eel from Spanish and Madras curry from India. The combination is complex but harmoniously balanced, bringing a global of flavours together.

Perfect Egg 4.5/5

Chef Remy rendition of his version of Perfect Egg is inspired by the pepper crab he had in Penang, Malaysia. He recreates the pepper sauce using wild pepper from Madagascar. You can also find razor clams, sweet corn stew and salsa verde in the dish. Mixing everything in the plate together, its sweetness and peppery kick remind me of my local half-boiled egg breakfast.

Wagyu Dry-aged 4.2/5

The 40 days Wagyu Dry-aged is grilled on an open fire and finished in the charcoal oven. Seasoned with salt and pepper, the Wagyu Dry-aged is fork-tender and intensely flavoured. Carrot and Cafe de Paris (a plethora of herbs mixed together with the excess beef fat from the dry-aged wagyu) make up the sides.

Rock Bass 4/5

Kampot Rice 4/5

From the land, we moved to the sea. Shio Koji is brushed onto the Rock Bass fish's skin before being grilled, served with lemon puree, sauce verge and sauteed Kampot Rice with sofrito. The dry ageing process probably gives the sweet rock bass a firmer texture. The kampot rice reminds me of our local claypot rice with burnt bits.

Apricot 4.2/5

Wrapping up our dinner, we have the Apricot and Raspberry for dessert. The organic French Apricots are seasoned with olive oil and sugar and barbecued in a charcoal oven. The roasted apricot is paired with almond sorbet, miso frangipane and tarragon oil. The hot and cold combination and how the miso frangipane lends a touch of saltiness work for me.

Raspberry 4.2/5

As for the Raspberry, its Chef's reminiscent of a frozen strawberry cheesecake. The burrata sorbet is served with organic freeze-dried raspberries, raspberry puree, along with a gluten-free and dairy-free crumble breton. It is light and refreshing.

I tried Chef Remy's cooking when he was at Butcher's Block. Compared to his new home at Casa Restaurant, it seems he has more freedom to express his culinary journey over the years. As a result, the flavours are more exciting and vibrant, with a complex expression of global flavours.

Note: This is an invited tasting.


Casa Restaurant by Remy Lefebvre
Chijmes
30 Victoria Street
#01-20
Singapore 187996
Tel: +65 97228171
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line), Bras Basah (CC Line)

Opening Hours:
Wed-Sat: 12pm - 2pm, 6pm - 1030pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Chijmes. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road. At the junction of Bras Basah Road and Victoria Road, cross the junction to Chijmes. Journey time about 5 minutes. [Map]

Ren Lounge @ South Beach Avenue - Vibrant Japanese Restaurant, Bar and Lounge With Omakase, Whisky and More In City Centre

Ren Lounge is a new Japanese restaurant, bar, and lounge opened at South Beach Avenue. The restaurant, helmed by Executive Chef Samuel Lau, offers Edo-style Japanese omakase for lunch and dinner. It also has a separate lounge and private room where diners can relax at the end of the day over a dram or two, with a choice of tasty bar bites that range from Japanese appetisers to western mains.

Trio of Oysters

We started with a Trio of Oysters from the bar bites section to sample the seasonal live oyster available on their menu and the different ways of appreciating it. You can have it on its own to enjoy the freshness, baked and topped with bread crumbs & bacon, or baked with cheese can cream spinach.

Roasted Lamb Rack

The Roasted Lamb Rack cooked to a beautiful pink is accentuated by the spiced rub for a well-flavoured and tender enjoyment.

Appetisers

After having a glimpse of the bar bites, we move over to our omakase dinner. We had the Hana Omakase ($250), which comprises Seasonal Appetisers, Sashimi, Uni, Yakimono, Sushi, Donburi, Soup, and Dessert. Starting from the left to the right, we started with the refreshing Figs, followed by the creamy Monk Fish Liver and popping surprises from the Herring Roe.

Seasonal Sashimi

Next, is the Seasonal Sashimi showcasing the freshest catch f the day. On my plate, I have Katsuo, Kanpachi (Amber Jack), and Kimedai (Golden Eye Snapper).

Uni Special

A crowd favourite has to be Uni Special. In the glass, the Shiro Ebi hailed as the jewel of Toyama Bay is paired with uni and ikura. The chemistry of the three ingredients brings out the ebi's sweetness excellently.

Yakimono - Tachiuo Shioyaki

From the grilled section, we had the Tachiuo Shioyaki (grilled belt fish). The white fish is light and clean tasting.

Sushi

Our next course is the Sushi course, which comprises five different sushi - Hirame, Shima aji, Akami, Chutoro and Otoro. The rice to fish ratio is perfectly balanced and hand-pressed into a delicate morsel. The vinegar flavoured rice beautifully accentuated the freshness of the raw fish.

Negitoro & Ikura Donburi

To ensure one is full from the omakase meal, it is wrapped up with a Donburi and Soup course. The donburi is topped with Negitoro and Ikura. Though simple, it is very satisfying and accompanied by a warm bowl of soup.

Last but not least, we end the omakase dinner with a slice of Melon and Sea Salt Ice Cream for dessert.

Besides having Japanese omakase at the main hall, Ren Lounge is also a space to meet with friends over drinks and casual bites. At the separate lounge and private room, the compact drinks menu offers the choice of Champagne, wine, sake, whisky and more to pair with your tasty bar bites that range from Japanese appetisers to Western mains. In addition, an enclosed private room offers more space for guests to hold their special events and celebrations, with customised menu options available.

Note: This is an invited tasting.


Ren Lounge
South Beach Avenue
30 Beach Road
#01-01
Singapore 189763
Tel: +65 69834825
Facebook
Website
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 5pm - 1030pm

Direction: 
1) Alight at Esplanade MRT station. Take Exit F. Walk to the exterior of South Beach Avenue facing Suntec. Walk to destination. Journey time about 3 minutes. [Map]