Showing posts with label #Line: DT Line. Show all posts
Showing posts with label #Line: DT Line. Show all posts

Friday, July 12, 2024

Choon Hoy Parlor (春花) @ Beach Road - A Singapore Soul Food Haven


With the relocating of The Masses, the space has been transformed into a new concept by Chef Dylan Ong — Choon Hoy Parlor (春花). This cosy spot offers Singapore soul food, featuring a multicultural smorgasbord of heritage and heirloom recipes and hawker dishes close to the heart of Singaporeans.

Mini Fried Pomfret 3/5

We began our dinner with the Mini Fried Pomfret ($8.90/5pc, $15.90/10pc), deep-fried to a delightful crisp. Paired with the accompanying Plum Tao Cheong Dip, it was a pleasant start, though it didn't quite stand out among the other offerings.

CHP Signature Our Rojak, Our Own Way 4.2/5

The CHP Signature Our Rojak, Our Own Way ($8.90) is a refreshing, modern take on the traditional local rojak. It comprises seasonal fresh vegetables like starfruits, Japanese cucumbers, jicama, and rose apple, topped with house-made Rojak ice cream and garnished with You Tiao, century eggs, and peanuts. This innovative twist on a classic dish was a delightful explosion of flavours and textures.

CHP Signature Salad: Ulam 3/5

Next, we tried the traditional Malaysian dish, the CHP Signature Salad: Ulam ($15.90). Served cold on crushed ice, it featured fresh seasonal vegetables like paku fern, white corn, rose apple, jicama, lady's finger, Japanese cucumber, papaya, and seldom leaves. It was accompanied by Sambal Belacan and Ginger Flower Emulsion dips. While refreshing, the raw vegetables might not appeal to everyone.

Coin Prata 5/5

The Coin Prata ($8.90) served like a taco paired with lamb masala and mint yoghurt, was a highlight. The lamb masala, which Chef Dylan learned from an Indian chef, was robust and flavourful. Coupled with the crispy prata, this dish was an explosion of flavours and textures—a must-try!

Pork Tongue 3.8/5

Having eaten beef tongue before, I was intrigued by the Pork Tongue. It was more tender than beef tongue and served in a Thai-style spicy sauce paired with a crispy cracker. If I hadn't known, I would have thought it was beef brisket due to its melt-in-the-mouth texture.

CHP Signature White Pepper Pig Stomach Collagen Soup 4/5

Served in a claypot, the CHP Signature White Pepper Pig Stomach Collagen Soup ($25.90) was hearty and comforting. The peppery soup, comprising whole garlic cloves, winter melon, goji berries, pig stomach, taukee, and chives, was a warm, satisfying delight.

CHP Signature 16Hrs Bone-in Coffee Angus Short Rib 4.5/5

Inspired by the local zichar dish coffee Pork Ribs — the CHP Signature 16Hrs Bone-in Coffee Angus Short Rib ($69/700-800g) was an elevated interpretation. The fork-tender beef short rib, grilled over binchotan and glazed with coffee umami sauce, was further garnished with fried garlic chips for an aromatic finish. This dish was a standout.

Teochew Braised Duck 4.8/5


One of my favourite dishes was the Teochew Braised Duck ($69). Served with a set of condiments, including Tau Kwa Pau, sambal chilli, chopped boiled eggs, cucumbers, and yam mixed with fried hae bee hiam and fish cake, the braised whole duck leg was well-flavoured by the braising sauce for 1.5 hours and tender and succulent. The accompanying Tau Kwa Pau, a disappearing hawker dish, offered an additional way to enjoy this delightful dish.

Ayam Goreng Berempah 3.8/5

A good change from the usual Har Cheong Kai was the Ayam Goreng Berempah ($15.90/6pc). Instead of the usual whole chicken leg, it featured chicken winglets and drumsticks for a finger-licking good experience. Topped with serunding, it offered great textures and aroma.

CHP Signature Hainanese Kampong Chicken 3.5/5

A Lil Lard, A Lil Soy, A Lil Love Rice (Triple L)

The CHP Signature Hainanese Kampong Chicken ($15.90/Half, $28.90/Full) uses poached kampong chicken steamed with spring onion, ginger, and garlic. Served with minced vegetables lightly cooked in oil, soy sauce, sliced cucumbers, spring onion, and chopped ginger condiment, this iconic Singapore dish is best enjoyed with a bowl of Triple L Pork Lard Rice ($3).

CHP X Jelebu Signature Dry Laksa V2.0 3/5

The CHP X Jelebu Signature Dry Laksa V2.0 ($18.90) was wetter than expected. While the rempah was robust and fragrant, the strong cockles' flavour was not to my liking. However, I heard the restaurant has tweaked the recipe for an even more delicious version.

Yuzu Citron Cheng Tng 4.5/5

The Yuzu Citron Cheng Tng ($10.90) was an elevated take on the traditional Chinese clear soup dessert. It was simmered until flavorful with rock sugar, dried longan, dates, white fungus, sea coconut, karaya gum, and Korean yuzu citron, which gave the clear soup a deliciously new dimension.

CHP Signature Durian Chendol 4/5

Another local dessert inspiration was the CHP Signature Durian Chendol ($13.90). A gula melaka sponge cake base topped with pandan jellies, kidney beans, coconut ice cream, D24 durian puree, and corn espuma sauce, this luxe version of the traditional chendol dessert was a delightful end to our meal.

Choon Hoy Parlor (春花) is a gem for those seeking to relive the comfort and nostalgia of Singapore soul food. Chef Dylan Ong's innovative take on traditional dishes offers a fresh, contemporary twist that still holds true to its roots. Whether you're in the mood for a light snack or a hearty meal, Choon Hoy Parlor promises a dining experience that's both satisfying and memorable.

Note: This is an invited tasting.

Choon Hoy Parlor (春花)
85 Beach Road
Singapore 189694
Tel: +65 6266 0061
Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 530pm - 930pm
Sun: 12pm - 3pm, 530pm - 9pm

1) Alight at Bugis MRT station. Take Exit C. Walk to North Bridge Road. Cross the road to Tan Quee Lan Street. Walk down Tan Quee Lan Street to Beach Road. Turn right onto Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

Monday, July 8, 2024

MAO MASTER 帽牌货冒菜 @ Bugis - Chinese “Mao Cai” Individualised Hotpot with Selection of More Than 50 Ingredients


Hailing from China with over 7,000 stores worldwide, MAO MASTER 川魂冒牌货冒菜 is known for its “Mao Cai”, individualised hotpots with customisable ingredients - which seems quite similar to what we know of Ma La Tang. Their new store in Singapore has just opened at Bugis Junction, taking over the space of Fu Xiao Xian, a few doors down from Zhang Liang Ma La Tang.


The store is thoughtfully decorated with Chengdu’s street culture in mind. Chinese calligraphy quotes are hung on the ceilings and walls, paired with straw huts and low bamboo furniture. Even though the seating area definitely enhanced the vibes, it could feel a little uncomfortable.


First, we headed straight to the Mao Cai ingredients display fridge to pick our preferred items. The ingredients were fresh, with a wide variety, and all items were priced at $3.28/100g or $2.98/100g if you sign up for their membership.


Meat lovers will be satisfied with the range they offer, including sliced chicken, pork, beef and several in-house marinated beef in flavours such as garlic and chilli. Once you’re ready, you bring your bowl to the cashier and choose from four broths: Tomato Soup, Classic Golden Soup, Classic Spicy Red Soup, and Dry Mala. We noticed the Dry Mala was especially popular among diners.

Passion Fruit Drink 3/5

We had two big glasses of Passion Fruit Drink ($5.80) to go with our meal, but found them too sweet for our liking. Would recommend perhaps asking for less syrup or trying their other available drinks.

Starters 4/5

For Starters, we tried four out of seven types available - Shrimp Balls ($8), Duck Web ($6), Tribute Dish ($8) and Quail Egg ($8).

Starters 4/5

Among these, we preferred the lightly braised Quail Egg ($8), as well as the crunchy and spicy Tribute Dish ($8), which is asparagus lettuce in a spicy sauce. If you’re a fan of asparagus lettuce, you’d be glad to know that it’s also available for their Mao Cai - a seemingly rare ingredient to find in other mala shops.

Mao Cai 4/5

Our Mao Cai ($3.28/100g) arrived quickly in a copper bowl. We decided on the Classic Golden Soup which is by default sour and mildly spicy. We learned from the staff that their signature is the Classic Spicy Red Soup made with a beef and pork broth base, while the Tomato Soup is a vegetarian option.


While our chosen broth was lighter than expected, we enjoyed its mild lingering heat, which made it appetising. Ingredients that we tried and liked included the squid tentacles, cuttlefish, handmade noodles, celtuce, asparagus lettuce, winter melon, Chinese yam and chicken.

Paper Wrapped Fish - Mala 4/5

Our meal concluded with the Paper Wrapped Fish - Mala ($38.80) which was freshly put together upon order and cooked on our table over an electric hot plate. The raw fish is seasoned and wrapped in paper, with a timer set to determine when it’s ready. Once the timer rings, the staff comes by to unwrap the steaming hot fish.


While the mala broth was aromatic and packed a spicy, garlicky punch, we found the fish itself to lean a bit muddy tasting which not everyone may be a fan of. Otherwise, the portion will comfortably feed two to three diners with white rice to pair.

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.

Bugis Junction
200 Victoria Street
Singapore 188021
Tel: +65 8668 6920
Nearest MRT: Bugis MRT (EW, DT Line)

Opening Hours:
Daily: 1030am to 10pm

1) Alight at Bugist MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

Sunday, July 7, 2024

QIN (亲) Restaurant & Bar @ The Clan Hotel - Where Heritage Meets Gastronomy


Located at The Clan Hotel, QIN (亲) Restaurant & Bar, helmed by Executive Chef Maksym Chukanov, offers a dining experience that seamlessly marries modern European techniques with Asian flavours. The restaurant provides both lunch and dinner set menus, and I had the privilege of experiencing the exquisite 6-course dinner menu ($198++). There's also an option to add wine pairing for $98++ for those interested.

Milk Bread, Gula Melaka, Whipped Brown Butter 4.5/5

Our dinner began with a complimentary homemade Milk Bread, beautifully finished with a luscious gula melaka glaze. Paired with velvety whipped brown butter, this bread offered a tantalising introduction to our meal.

White Asparagus, Chervil, Yuzu 4/5

The first trio of appetisers kicked off with White Asparagus, Chervil, Yuzu. The seasonal white asparagus heads were lightly seasoned and topped with a delightful egg yolk jam, enhanced by a burst of yuzu zest. The dish was light, crunchy, and full of vibrant flavours.

Kueh Pie Tee, Smoked Petuna Trout, Horseradish 4.2/5

Next up was a modern take on the traditional Kueh Pie Tee. It was filled with smoked Petuna trout belly cured with kelp salt and paired with freshly grated horseradish, adding a spicy kick. This innovative dish provided a wonderful blend of textures and flavours.

Hamachi Toro, Wasabi, Creme Fraiche 4.5/5

The final appetiser was Hamachi Toro, mixed with Japanese mayo and yuzu kosho, nestled within a homemade rye flour crust and topped with crispy ginger. This dish was a harmonious symphony of textures and flavours, creating a delightful experience on the palate.

Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu 4.2/5

The main course began with Kagoshima Yellow Tail, Kohlrabi, Cucumber Ponzu. Tender slices of yellowtail loin cured in kombu seaweed were topped with diced cucumber and sliced radish, offering a refreshing crunch. A drizzle of cucumber juice and ponzu sauce provided a bright and tangy finish.

'Xing Ren Dou Fu', White Asparagus, Nomad Caviar, Almond 4.5/5

Inspired by the popular Chinese almond cream dessert, Chef Maksym's interpretation of 'Xing Ren Dou Fu' featured sautéed White Asparagus, a luscious white asparagus mousse infused with almonds, crowned with caviar, and drizzled with almond milk and hazelnut oil sauce. The dish was a satisfying blend of textures and flavours.


Tom Yum, Danish Langoustine, Calamansi 5/5

A signature dish at QIN, the Tom Yum, Danish Langoustine, Calamansi, featured Danish langoustine tails grilled over binchotan, imparting a mouthwatering aroma and beautiful char. The accompanying tom yum-inspired broth, crafted from the essence of the langoustine, was rich and complex, awakening the senses with its stimulating flavours.



Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper 4.5/5

Wrapping up the mains was the Aged Quail, Spring Alliums, Scallions 'Hua Juan', Szechuan Pepper. The Australian quail, aged in-house for a week, was enjoyed in two ways: deboned quail legs dipped in kecap manis and covered in puffed quinoa and tender quail breast paired with wild garlic leaves and green onions in a bold Szechuan pepper sauce. The accompanying fluffy Chinese steamed bao, seasoned with green onions, was perfect on its own or for mopping up the delicious sauce.

Ice Kachang, Rhubarb, Mascarpone 4/5

As a palate cleanser, the Ice Kachang, Rhubarb, Mascarpone was a tangy and sweet dessert featuring refreshing shaved ice, whipped mascarpone, and fresh rhubarb compote. This dish provided a delightful break after all the savoury dishes.

Japanese Strawberry, Hokkaido Milk, Soya Sauce 4.2/5

For a sweet ending, the Japanese Strawberry, Hokkaido Milk, Soya Sauce offered a harmonious blend of creamy sweetness and fruity goodness, enhanced by the rich flavours of a sweet Japanese shoyu. The Hokkaido milk sorbet paired beautifully with the Japanese strawberry jam.

Pineapple Tart 'Cloud' 4/5

Exclusive to the 6-course menu was the whimsical Pineapple Tart 'Cloud'. Pineapple puree was transformed into frozen orbs using liquid nitrogen. Popping the whole orb into your mouth, it dissolved, reminiscent of a tropical paradise and providing a truly unique and delightful end to the meal.

QIN (亲) Restaurant & Bar offers a unique and memorable dining experience, skillfully blending modern European techniques with Asian flavours. Each course of the 6-course dinner menu was thoughtfully crafted, providing a delightful journey of flavours and textures. Whether you're a fan of traditional dishes with a modern twist or looking for a unique culinary adventure, QIN is a must-visit destination.

Note: This is an invited tasting.

QIN Restaurant & Bar
The Clan Hotel
Level 4 & 5
10 Cross Street
Singapore 048417
Tel: +65 6980 3535
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 12pm - 3pm, 630pm - 1030pm

1) Alight at Telok Ayer MRT station. Take Exit B. Cross the road and walk to destination. Journey time about 3 minutes. [Map]

Tuesday, July 2, 2024

FLUTES @ Guoco Midtown - Ushers in New Era at Iconic Heritage Venue

Photo 11-6-24, 8 51 14 PM

With 20 years of history, the award-winning and iconic FLUTES embarks on a new chapter with its relocation to Midtown House, the historic former Beach Road Station. The new space is elegant with a brand of timeless charm, and the design pays homage to the building’s colonial history, including thoughtful touches such as louvred panel windows. FLUTES's culinary direction is guided by Australian Executive Chef Peter Rollinson. The menu is European at heart, but it uses fresh Australian native ingredients and some local influences.

Photo 11-6-24, 7 19 10 PM

Photo 11-6-24, 7 42 02 PM
Snacks 4.2/5

We were welcomed with a pink panther guava mocktail, a cheeky reference to Midtown House's police station history. Snacks followed, consisting of three delectable bites: a smokey grilled skewer of BBQ Yumbah Abalone and kombu butter topped with shaved truffle, a warm and moreish Potato Croquette with Bafun Uni and Oscietra Caviar, and a more adventurous Kangaroo Tartare with beetroot and goat's cheese.

Photo 11-6-24, 7 52 46 PM
Sald of Alaskan King Crab 4.8/5

The first course was a beautiful Salad of Alaskan King Crab, rolled within delicate layers of velvety avocado, topped with a row of Ikura pearls and accented with horseradish and dill. Light, fresh and exquisitely balanced, this was an absolute pleasure to eat.

Photo 11-6-24, 8 07 21 PM
Aquna Murray Cod 4.5/5

The second course was also something from the sea — an excellent piece of Aquna Murray Cod with firm yet pleasingly flaky flesh. The skin was very crispy to contrast with the flesh, and the fish was served with a medley of spring vegetables and some smoked mussel butter.

Photo 11-6-24, 8 21 38 PM
Celeriac & Manjimup Truffle 4.5/5

The third course, Celeriac & Manjimup Truffle, was unique. The presentation reminds me of Kouign Amann! Incredibly, they managed to slice such thin layers of celeriac without breaking it. The entire roll of celeriac is made from a single unbroken long slice. The edges are crispy for a slight crunch and coated with a bit of sweetness. It is served with langoustine on the side, and Manjimup truffle shavings. I loved that vegetables were the highlight here, and the langoustine was a complement.

Photo 11-6-24, 8 31 19 PM
Gin & Tonic Granita 4.5/5

As a palate cleanser, we were served a Gin & Tonic Granita with kiwi & apple. As you probably already guessed, this was icy, sparkly and refreshing. The botanical flavours of the gin and tonic granita go well with the zesty fruitiness of kiwi and apple.

Photo 11-6-24, 8 42 03 PM
BBQ Zabuton Satsuma Gyu Skewer 5/5

The fourth course was a melt-in-your-mouth tender and flavourful BBQ Zabuton Satsuma Gyu Skewer. Slices of buttery, well-marbled beef are threaded onto a skewer and grilled to perfection. It was served with a light sauce that enhances the flavour of the wagyu and some beetroot slices for balance. There is also a welcome addition of some spice in the form of chilli padi! This creation is delicious and a convincing highlight of the tasting menu.

Photo 11-6-24, 8 52 26 PM
Jerusalem Artichoke Ice Cream 4.2/5

For the pre-dessert, I was excited to try the Jerusalem Artichoke Ice Cream. I have only had artichoke ice cream once before in Copenhagen, and I was happy to taste this unique confection again. With Manjimup black truffle and caramelised milk crumbs, it is subtly sweet yet also savoury, nutty, and earthy at the same time. It is certainly a departure from the usual ice cream experience, offering diners something more exploratory.

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Strawberry & Lime Pavlova 4.2/5

Dessert was a bright summer treat of Strawberry & Lime Pavlova with Mascarpone and Calamansi Sorbet. There is a light and airy meringue, fluffy whipped mascarpone cream and lots of fresh strawberry cubes to balance the tartness of the calamansi sorbet.

Photo 11-6-24, 9 14 09 PM
Sweet Treats 4/5

Post-dinner, we were presented with Sweet Treats in a very cute box that looked like a fairytale book. Inside, there were Kaya Soy Bonbons, Yuzu Jube, and Rojak Flower Macarons. Playful local flavours rounded off the evening, and we finished everything even though we were stuffed!

Photo 11-6-24, 9 13 02 PM

The Degustation Dinner Menu is priced at $178++ per person, a showcase of Chef Peter's artistry and the season's finest produce. It takes diners through a repertoire of classic, harmonious flavours that delight the palate, executed with seasonal ingredients and skilful technique. However, Chef Peter also introduces a few more unique and innovative items to surprise and intrigue diners, adding an element of creativity to the dining experience — a delightful dinner that I will remember.

Wine lovers will also be pleased to know that FLUTES's wine list has been expanded to include a selection of sustainable and biodynamic wines. The wine list spans over 300 excellent wines and supports environmentally responsible vineyards. With a knowledgeable in-house sommelier, guests can be assured of a perfect wine pairing to complete the dining experience.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.

Guoco Midtown
120 Beach Road
Singapore 189769
Tel: +65 63388770
Nearest MRT: Bugis (DT, EW Line), Esplanade (CC Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 1030pm

1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]