Lee Do Restaurant @ Automobile Megamart (Ubi) - Keeping Traditions Alive While Serving 50 year Old Recipes

Lee Do Restaurant at Automobile Megamart Ubi is one of the oldest restaurants in Singapore, serving traditional Fuzhou (Hockchew) dishes. The late Mr Tan Seng Eng set up the restaurant in 1964 at a small HDB coffee shop off Bendemeer Road before moving to its current location. Currently, the restaurant is run by the third generation, keeping the traditional food scene alive.

Fu Zhou Fried Noodles 4/5

The Fu Zhou Fried Noodles ($12/$24) is a delightful plate of thick, chewy wheat noodles stir-fried to perfection with pork slices, prawns, clams and vegetables. The soy sauce added a savoury richness that permeates every strand of noodle, further elevated with the addition of pork lards.

Fuzhou Fishball Soup 3.8/5

The Fuzhou Fishball Soup ($10/$18) is a light and flavoursome broth, brightened with the addition of shallot, seaweed and spring onions. Unlike the usual fishball, the bouncy Fuzhou fishball stuffed with marinated pork gives the bite-size treat an elevated burst of flavour and satisfying textural enjoyment.

Steam White Cabbage with Scallop Sauce 3.8/5

The Steam White Cabbage with Scallop Sauce ($20) is delicately steamed to a lovely softness, retaining its sweetness and allowing the natural flavours of the cabbage to shine. However, the scallop sauce was lacking, failing to enliven the dish. It could be more prominent to enhance the sweetness of the cabbage.

Claypot Red Wine Chicken Soup 4.2/5

The Claypot Red Wine Chicken Soup ($16/$30), cooked in aromatic red rice wine, comprises tender chicken infused with the distinctive sweetness of the red rice wine. It even comes with silky Tang Hoon that soaks up the delicious broth for comforting enjoyment.

Yam Paste with Ginko Nuts 4/5

Lastly, we had the Yam Paste with Gink Nuts ($4.50) to wrap up our dinner on a sweet note. The restaurant may specialise in Fuzhou cuisine, but the yam paste, traditionally a Teochew dish, was well done, having the right creamy consistency and subtle sweetness.

Note: This is an invited tasting.


Lee Do Restaurant
Automobile Megamart
61 Ubi Avenue 2
#01-13
Singapore 408898
Tel: +65 67422181
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Nearest MRT: Ubi (DT Line)

Opening Hours:
Tue-Sun: 1130am - 3pm, 530pm - 10pm

Direction:
1) Alight at Ubi MRT station. Take Exit A. Walk to traffic light junction. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Bar Intermezzo @ Orchard Hotel Singapore - High-Tea Semi Buffet With Free-Flow Dessert Bar

Bar Intermezzo at Orchard Hotel Singapore presents a High Tea Semi-Buffet with a free-flow dessert bar and a complimentary glass of Prosecco per person.

What I like about this semi-buffet is that there are three tiers of cold and hot savouries instead of the usual 1 or 2 tiers, which are enough to fill me up before I move on to the dessert bar. Freshly baked scones are also served with free-flow of coffee and tea.

Crab Cake with Saffron Aioli, Unagi Kabayaki Quiche

Prawn Vol-au-Vents, Gammon Ham and Truffle Cheese, Hokkaido Scallop Crudo

The variety of savouries offered is wholesome and hearty, even though they may be dainty in size. In particular, I enjoyed the Crab Cake with Saffron Aioli and Gammon Ham and Truffle Cheese from the hot selection. The latter was delectable, with a rich and creamy mouthfeel from the melted cheese, a classic combination done right. Both were perfect with my glass of prosecco.

Truffle Egg Sandwich, Black Angus Beef Tartar, Gravlax Salmon Sandwich

From the cold selection, Black Angus Beef Tartar stood out with an interesting combination of chocolate tart and beef, enlivened with a slice of gooseberry. The bitter-sweet notes from the chocolate tart went really well with the meat. Gravlax Salmon Sandwich was equally scrumptious with a luscious slice of Gravlax salmon.

Durian Chocolates

Jivara Tart

Praline Chocolate (with Alcohol)

The dessert bar offers a variety of small sweet bites, and my favourites are the chocolate items such as Praline Chocolate (with Alcohol) that literally bursts with alcohol and Jivara Tart. The Durian Chocolate made with creamy durian mouse with dark chocolate was also surprisingly delightful.

There's also a Valrhona Chocolate Fondue. Not as rich as I would like it to be, but decent enough.

Yuzu Tart

Macarons

Other sweet selections include tangy Yuzu Tarts and a variety of Macarons.

Bar Intermezzo's High Tea Semi-Buffet is available on Saturdays and Sundays, 3:00 PM – 5:00 PM at $50 per pax (min. 2 pax to serve). For reservations: Tel 6739 6668 or Email intermezzobar.ohs@millenniumhotels.com

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.


Bar Intermezzo
Lobby
442 Orchard Road
Singapore 238879
Tel: +65 67396668
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Nearest MRT: Orchard MRT (NS, TE Line)

Opening Hours:
Daily: 10am - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to traffic junction of Orchard Road and Angullia Park. Cross the road to Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to destination. Journey time about 10 minutes. [Map]

Peppermint @ PARKROYAL COLLECTION Marina Bay - Gastronomic Journey To Korea With All-You-Can-Eat Seoul Good Korean Buffet

A few more days to enjoy the unique Seoul Good Korean Buffet at PARKROYAL COLLECTION Marina Bay, which was specially put together by Chef de Cuisine Leon Yee and his culinary team. You can expect a range of popular Korean dishes alongside classic international buffet highlights.

The buffet costs $68/adult for Weekday Lunch, $78/adult for Weekend Lunch, $98/adult for Dinner from Monday to Thursday, and $108/adult for Dinner from Friday to Sunday.

Do note that the menus for lunch and dinner across the week differ slightly and are available only till the end of May.

Seafood Island

The popular Seafood Island featured a selection of fresh seafood. Among them include Lobster, Snow Crab, Tiger Prawn and Freshly Shucked Oyster. We were especially impressed by the quality of the Lobster and Snow Crab, which had firm and fresh meat.

Starters

Other starters include a salad bar with an assortment of cheese, cold cuts, and bread and rolls that offer a variety, such as Mini Ciabatta and Dark Rye Sour Bread.

Japanese - Chilled

In the chilled selection at the Japanese Corner, there are four types of Sashimi on rotation, Maki and Sushi, chilled Soba and Udon, and more.

Japanese - Warm

You can enjoy Steamed Chawanmushi, Tempura, Miso Soup and other fried items for their warm selection.

Korean Highlights

Moving on to the main highlights of the buffet, the Korean dishes. During our visit, we had the comforting Samgyetang (Ginseng Chicken Soup), four types of Banchan - Spicy Fish Cake, Roasted Sesame Seaweed, Braised Potatoes and Cabbage Kimchi.

The hot Korean dishes were what we enjoyed most. These include Spicy Stir-Fried Octopus, Korean Cheese Grilled Lobster, Korean Spicy Chicken Skewers, Korean Rice Cake and Korean Style BBQ Premium Meat. They were each flavourful and authentic, reminding us of our recent Korea trip.

Korean Noodle Stall

At the Noodle Stall, there was Jjampong, a Korean Spicy Seafood Noodle Soup with a mini lobster and slices of cheese to pair. It packed a substantial heat.

Korean Dishes

Other Korean dishes featured include Soegogi Beef, Seafood, Noodles & Grains on rotation.

During our visit, there was Korean Grilled Angus Beef Slice, Seafood Scallion Pancake and Kimchi Fried Rice.

Indian Selection

The Indian section of the buffet was pretty popular among diners, especially for the light and crisp Pappadum and Vegetable Dahl.

Desserts

For Desserts, our favourites were the Whole Cakes - Gianduja Hazelnut, Tropical Mango and Strawberry Mascarpone.

Other sweets available were Durian Pengat, different Shooter Desserts and Korean specials, such as Yakgwa and Fried Rice Cake.

The dessert selection continued further. There were also Sliced Fresh Tropical Fruits, Nonya Kueh, Ice Cream and Cookies.

Reservations to the buffet can be made at https://www.tablecheck.com/en/parkroyal-collection-marinabay-peppermint/reserve/message or via a phone call to +65 6845 1111.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Peppermint
PARKROYAL COLLECTION Marina Bay
6 Raffles Blvd
Level 4
Singapore 039594
Tel: +65 68451111
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Nearest MRT: Promenade MRT (CC, DT Line), Esplanade MRT (CC Line)

Opening Hours:
Lunch
Weekdays: 12pm - 2.30pm
Weekends: 12pm - 3pm

Dinner
Daily: 6.30pm - 10pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B. Turn right and walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

No Burn No Taste (NBNT) Private Dining By Chef Sam Chablani

No Burn No Taste by Chef Sam Chablani is one of the most sought-after private dining destinations. Unfortunately, getting a booking at No Burn No Taste (NBNT) is not easy. The last I checked, the waitlist was already full for 2023/2024. I have followed Sam's cooking philosophy of marrying fire-driven barbecue with a distinctly Asian perspective, combining premium produce with traditional, time-honoured techniques since his days at the now-defunct Fat Lulu.

Steamed Clams

Our dinner started with sweet Steamed Clams in an umami cream. I love the accompanying burnt garlic toast that is not only delicious but also allows me to soak up the delicious broth.

Tomatoes and Burrata

Not everything on the menu is barbecue items such as the light and refreshing Tomatos and Burrata Salad helps freshen the palate and whet the appetite.

Burnt Wings, Spicy Iberico Pork Satay

How can we not have chicken wings and satay when having a barbecue? It is torture to be seated just before the barbecue pit while the Burnt Wings and Spicy Iberico Pork Satay got kissed by the charcoal's heat.

"Porn" Corn

Corn may be a common ingredient, but I remembered how Chef Sam had transformed it into a delicacy at Fat Fuku. The "Porn" Corn grilled to a nice charred on its external was extremely sweet.

Charred Wagyu Skirt Steak MBS9

Moving to the mains, we had the Charred Wagyu Skirt MBS9 paired with Burnt Potatoes. Perfectly grilled to medium with beautiful pink tenderness and crispy charred edges, showcasing the intense marbling and rich beefy flavour.

Lychee-smoked Umami Crab, Lemon Garlic Butter

Besides the grilled chicken wings, pork satay and wagyu, our dinner includes seafood. The crowd's favourite for the night goes to the Crab, smoked with lychee wood paired with lemon garlic butter. The grilling and smoking enhanced the natural sweetness and brininess of the crustaceans while adding a hint of charred savoury notes.

Spencer Gulf King Prawns

As delicious as the crab was the Spencer Gulf King Prawns in an intoxicating burnt sambal cream sauce, topped with coriander. I was screaming for some toasted bread to dredge them in that splendour sauce.

We paid $185 per person for the 10-course Umami BBQ Omakase. It is one of the more expensive private dining I have visited. However, it differs from your usual barbecue as every dish is thoughtfully executed to elevate the appreciation of the premium ingredients as good as any restaurant's standard.


No Burn No Taste (NBNT) Private Dining
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Viet'Spice @ Circular Road (Boat Quay) - Authentic, Yummy Vietnamese Cuisine By SG-based Vietnamese

Viet'Spice, located along Circular Road, is an authentic Vietnamese restaurant founded by 35-year-old Helen Vy in 2021 against the backdrop of the pandemic. Viet'Spice strives to introduce and popularise Vietnamese dishes not commonly found in Singapore. Besides its flagship restaurant at Circular Road, Viet'Spice has another two outlets at Smith Street (takeaway kiosk) and Geylang (Kopifellas Coffee Shop).

Cha gio 4.2/5

Vietnamese cuisine is known for its fresh spring roll, but I prefer the Fried Spring Roll ($9.90) more. The spring roll is deep fried until the rice paper turns crispy and golden brown, stuffed with delicious minced pork.

Banh Bot Loc 4.2/5

The Vietnamese Rice Dumpling ($12.90), said to originate from Hue in Vietnam, is a small, transparent, chewy tapioca dumpling filled with shrimp and pork belly. It is topped with fried shallots and served with sweet chilli fish sauce for a lift in enjoyment. It resembles the Chinese crystal dumpling.

Banh Xeo 4/5

Banh Xeo ($14.90) is a traditional Vietnamese savoury pancake made from rice flour, coconut milk, turmeric powder and water. The yellow colouring of the thin and crispy pancake comes from the turmeric powder, filled with bean sprouts, sliced pork, shrimp and onions. The popular street food can be eaten like a roll using lettuce leaves and fresh herbs to wrap the crispy pancake along with the dipping sauce. The result is a delicious combination of textures and flavours, crunchiness, sweetness, and herbal aroma.

Grilled Pork Banh Mi 4.2/5

Banh Mi is another iconic dish in Vietnamese cuisine, a fusion of Vietnamese and French culinary influences, as Vietnam was once a French colony. We had the Grilled Pork Banh Mi ($9,90). The Vietnamese baguette is light and crispy, stuffed with flavoursome grilled pork and complemented by the freshness of herbs.

Bun Bo Hue 4/5

Instead of the usual Pho, we decided to go for the Spicy Beef Noodle Soup ($13.90) originating from Hue. The silky rice vermicelli comes in a bowl of complex and robust broth, served with sliced beef, pork rolls and fried pork. Actually, I don't have the bowl of slurping goodness spicy at all.

Caramel Flan 3/5

Lastly, we had the Caramel Flan ($4.90) for dessert. Unlike the usual flan, the Vietnamese Caramel Flan is steamed instead of baked, served with ice and poured over with coffee. It is my first time having Vietnamese flan, so I am unsure what to expect from its texture. I suspect the flan was slightly overcooked, as it did not have the creamy texture I expected.

Note: This is an invited tasting.


Viet'Spice
14 Circular Road
Singapore 049370
Tel: +65 97341761
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Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW, NS Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road. Walk to Upper Circular Road. Walk down the road to North Bridge Road. Cross the road and walk to Circular Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk to Circular Road. Walk down Circular Road. Walk to destination. Journey time about 7 minutes. [Map]