Hainan Fried Hokkien Prawn Mee (海南福建炒虾麵) @ Golden Mile Food Centre - A Dry-style Fried Hokkien Mee That Received Varying Reviews Despite Its Popularity

If you ask anyone about their favourite Fried Hokkien Mee spot, you're bound to get different answers. At Golden Mile Food Centre, two popular stalls offer this delightful dish, one downstairs and the other upstairs. During my recent visit, I decided to try out Hainan Fried Hokkien Prawn Mee (海南福建炒虾麵), which has been a fixture at the hawker centre for over 30 years. Despite the long queues I've witnessed on previous visits, I never had the chance to taste their offering until now.

Fried Hokkien Mee 3.8/5

At Hainan Fried Hokkien Prawn Mee, they serve the dry version of this classic dish, combining a mix of yellow noodles and beehoon, both cut into short strands. Visually, the dish may seem simple, but once you dig into the plate of noodles, you'll discover a delightful assortment of ingredients, including succulent slices of pork, fresh prawns, egg, and tender sotong (squid). Additionally, they provide two types of chilli, sambal chilli and cut chilli, to add some extra kick to the dish. However, I found the sambal chilli to be quite spicy and not an ideal match for the noodles.

Despite its popularity and varying reviews, I must admit that Hainan Fried Hokkien Prawn Mee didn't quite meet my expectations. It lacked the coveted "wok hei" flavour that I usually look forward to in this dish. Furthermore, the prawn stock used for the noodles didn't have a strong and distinct presence. As a result, the overall taste leaned more towards a plate of fried noodles rather than the flavorful Hokkien Mee I was hoping for. It's possible that different palates may appreciate it more, but unfortunately, it didn't fully satisfy my craving on this occasion.


Hainan Fried Hokkien Prawn Mee (海南福建炒虾麵)
Golden Mile Food Centre
505 Beach Road
#B1-34
Singapore 199583
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Mon: 10am - 3pm
Tue, Thu-Sun: 10am - 5pm
(Closed on Wed)

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge and cross over to Beach Road. Walk down Beach Road along the flow of traffic. Walk to destination. Journey time about 10 minutes. [Map]

G Izakaya @ Golden Mile Tower - Offering Both Izakaya And Omakase For Lunch And Dinner

G Izakaya at Golden Mile Tower is an izakaya and an omakase restaurant, offering an extensive menu of Japanese dishes for lunch and dinner.

3 Kind Sashimi 3/5

We started with 3 Kind Sashimi that was served thick cut. The portion was generous, suitable for 2 or even 3 pax.

Uni Sakura 3/5

Next was a dainty bite I reckoned more befitting as an omakase course - Uni Sakura. Sandwiched between 2 thin wafers are pieces of tamago, pickled radish, and uni. While I didn't find it a cohesive dish, I appreciate its creativity.

Tsukune 2.5/5

Butabara Yuzu Miso 3.5/5

Expect the quintessential skewers. We had Tsukune (chicken meatballs) and Butabara Yuzu Miso. I didn't enjoy the taste of the Tsukune somehow, but the latter fared much better with well-charred pork-belly fats flavoured with tangy and savoury yuzu miso.

Soft Shell Crab Tempura 4/5

The Soft Shell Crab Tempura was pleasing with airy batter. There was a light crunch in every bite, and the best bits were those that gave way to the sweet meat inside.

G Dragon Maki 4/5

One of the recommended dishes at the restaurant is the G Dragon Maki, scrumptious with fried King Prawn, salmon, and a spicy housemade sauce. The fiery savoury sauce brought out the sweetness of the prawns, and I enjoyed the overall mouth-filling texture.

Unagi Don 3.8/5

If you are here for lunch, there are also simple yet pleasing Dons such as Unagi Don at affordable prices. The Unagi was served glazed with tare sauce and slightly charred, adding a delicious smokey flavour layer. The meat was unctuous too. Hence the humble pickled shallots and radish slices were the perfect accompaniments to punctuate the dish with their acidity.

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.


G Izakaya
Golden Mile Tower
6001 Beach Road
#01-52A/B
Singapore 199589
Tel: +65 91835393
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Tue-Sun: 1130am - 130pm, 530pm - 930pm
(Closed on Mon)

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

Madame Fan @ The NCO Club - Introducing Over 10 New-to-menu Masterfully Crafted A La Carte Delights

Executive Chinese Chef Pak Chee Yit at Madame Fan has put together more than 10 new masterfully crafted a la carte dishes to the menu, bridging both classic and contemporary culinary techniques, flavours and philosophies.

Pan-fried Foie Gras, Truffle, Caviar with Crispy Beancurd Skin 4/5

We commenced the dinner with some delightful starters, beginning with Pan-fried Foie Gras ($38) that is paired with caviar and truffle. It is served in a crispy beancurd skin tart. Chef Pak incorporated modern ingredients while retaining longstanding heritage of the dish, creating new and different flavours or textures for the palate

Smoky Lishan Oolong Mala Quail Eggs 4.2/5

The Smoky Lishan Oolong Mala Quail Eggs ($16) reminded me of the Chinese Tea Eggs. It is given a modern take by marinating the quail eggs in mala sauce and smoked in premium Lishan oolong tea leaves, resulting in a smoky, earthy and savoury taste profile.

Alaska King Crab Somen 4.2/5

The Alaska King Crab Somen ($22) is a refreshing starter served chill. A hot and sour consomme made from preserved Szechuan vegetables is poured at tableside, giving the silky smooth somen a subtle hint of tangy for the palate.

Kampong Chicken Soup 4.8/5

An indispensable part of Cantonese dining table is the culture of soup drinking. At Madame Fan, Chef Pak's Kampong Chicken Soup ($88) is savoured over two courses. 

The first course is a Chicken Soup whereby the essence of the kampong chicken is drawn from simmering over low heat for four hours, served with cordyceps flower and bamboo pith. Diners can also opt to add on premium fish maw at a supplement of $28 per person. The second course is Hand-shredded Chicken in Aged Vinegar Sauce. The chicken is handed shredded and refreshingly dressed in vinegar ginger sauce.

Braised Cognac Soon Hock

The Braised Cognac Soon Hock (Seasonal Price), doused in cognac is delicately braised to retain its natural juices, paired with Chinese yam, baby cabbage in a rich broth with flavours of shellfish, lobster, crab and clam.

Slow Cooked Wagyu Oxtail

A beautiful dish that is slow cooked to tender is the Wagyu Oxtail ($38). The cooking breaks down the collagen-rich tissues, resulting in a thick, velvety, and almost sticky consistency. It gives the dish a luxurious mouthfeel to the dish in a cinnamon and star anise sauce.

Boston  Lobster with Winter Melon 'Noodles'

The Boston Lobster with Winter Melon 'Noodles' is a creative dish replacing the usual noodle with shredded winter melon. The winter melon noodles are simmered in a spicy pickled pepper to give it a good balance of tangy and sour to the refreshing broth. It is paired with sweet Boston lobster meat for a luxurious indulgence.

Gui Zhou Maotai Ice Cream

Last but not least, we had the Gui Zhou Maotai Ice Cream for dessert, paired with cinnamon chocolate stick and ginseng crumbs. The infuse of alcohol gives the ice cream a sweet, fruity finish with a lovely aroma.

Note: This is an invited tasting.


Madame Fan
The NCO Club
32 Beach Road
Singapore 189764
Tel: +65 68181921
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Nearest MRT: Esplanade (CC Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 10pm
Sat-Sun, PH: 11am - 330pm, 6pm - 10pm

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

La Dame de Pic @ Raffles Singapore - Enliven The Tastebuds With Masterfully Crafted Creations Capturing The Emotions Of Spring In Multi-Course Dining Experience

La Dame de Pic at Raffles Singapore showcases the best of Spring's produce in its latest menu, celebrating the season's finest offerings. The Spring menu features a range of vibrant and delicate flavours, with new and refreshed signature dishes that perfectly capture the season's essence. In addition, guests can enjoy the taste of Spring's quintessential produce, including green and white asparagus, which adds to the overall bloom of the season.

The exquisite spring menu draws on Chef's creativity. It is presented as a 4-course menu Exploration (S$188++ per guest) during lunch on Fridays, as well as a 6-course menu Experience (S$248++ per guest) and 7-course menu Elegance (S$348++ per guest) for both lunch and dinner. Of the four amuse bouche, my favourite is the minimum tart topped with bafun uni.

Green Asparagus 4/5

As asparagus is in season, we also had the Green Asparagus for amuse bouche. I understand the asparagus was marinated overnight with sea salt to gently "cook" it while retaining its raw and tender texture. The seasonal ingredient is enhanced with ginger, wasabi's spiciness, and rocket and matcha's bitterness.

Kuruma Tiger Prawn 4.2/5

Next is the Kuruma Tiger Prawn resting on a bed of smoked burrata and topped with oscietra caviar. If I am not wrong, it is paired with a light and refreshing tomato broth that brightens the taste profile. It even comes with deep-fried prawn head, which can be eaten like a snack.

Les Berlingots 4.2/5

A iconic dish at La Dame de Pic is the Berlingots which is given its own local twist. The green-coloured triangle shaped pasta parcels are filled with pea puree, elevated with a sake and pepper leaf beurre blanc and roasted pistachios.

Langoustine 4.2/5

The Langoustine is presented at the dining table in a custom-made trolley and enhanced with freshly-grated cedrat. I have never seen such a huge aromatic French citrus fruit. A light tempura-like coating around the langoustine gives it a delightful textural contrast, accompanied by a moreish bite of romaine lettuce and nori.

A4 Wagyu Tenderloin 4.5/5

The A4 Wagyu Tenderloin is cooked using a time-honoured technique known as 'a la ficelle' giving it a beautiful tender texture. What I found interesting was using a clear consomme-like sauce for the beef instead of the usual rich brown-based sauce. It is a good pairing, allowing the beef's flavour to shine more.

Pre-Dessert Yogurt Espuma with Blood Orange and Pistachio 4.2/5

Brillat-Savarin 4.2/5

We had the Yogurt Espuma with Blood Orange and Pistachio for pre-dessert before moving to the Brillat-Savarin for dessert. It is like a cheese course served as a dessert with a brioche. It is served with jackfruit and orange blossom. However, the jackfruit brings a tad of bitterness to the finish, which I didn't enjoy.

Chocolate Mint Mousse

The Chocolate Mint Mousse was not only pretty in presentation but beautiful in taste too. On the plate, you can find different components, such as coconut panna cotta and sorbet. I am not much of a dessert person, but I cleaned the plate. It just showed how good it is.

Petit Four

Last but not least, we ended the Spring menu with the Petit Four for a wonderful meal.

Note: This is an invited tasting.


La Dame de Pic
Raffles Hotel Singapore
1 Beach Road
Singapore 189673
Tel: +65 63371886
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Nearest MRT: City Hall (EW Line, NS Line), Esplanade (CC Line)

Opening Hours:

Lunch (Fri-Sat): 12pm - 145pm

Dinner (Tue-Sat): 630pm - 845pm
(Closed on Sun and Mon)

Direction:
1) Alight at Esplanade MRT station. Take Exit F. Walk to the junction of Beach Road and Bras Basah Road. Cross the road. Walk to destination. Journey time is about 3 minutes. [Map]

2) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

UNI Gallery by OosterBay @ The Plaza - Unveils New Menu And A $88 7-Course Omakase Menu

Uni Gallery by OosterBay welcomes a new addition to the culinary team, Chef Jayden who has over a decade of experience in Japanese restaurants, particularly in the art of binchotan grilling. With him joining the team, alongside Sashimi Master Chef Chua, they have put together a new 7-Course Omakase Menu ($88) and expand the menu to offer binchotan grilled dishes.

Hyogo Oyster Shot 4/5

The 7-Course Omakase Menu kickstarted with the huge and plump Hyogo Oyster Shot. It is rich, briny, and slightly sweet with a creamy finish.

Sashimi Platter 4 Types 4/5

Next is the Sashimi Platter which comprising Chutoro, Kinmedai, Kampachi and Hotaru-Ika. While you only get a slice each, they are fresh and thickly cut for a satisfying enjoyment.

Grill Scallop in Shell Binchotan 3.8/5

With the expanded menu to include binchotan grilled dishes, the omakase also comes with binchotan item such as the Grill Scallop in Shell, which beautifully showcase the scallop's sweetness.

Foie Gras with Asparagus 4/5

Next is the rich and melt in the mouth pan-seared Foie Gras with Asparagus. Half way to the 7-course menu, we already had oyster, sashimi, scallop and foie gras. With all these luxurious ingredients, I think it is already value for money.

Grilled Tiger Prawn with Miso Sauce Binchotan 3.8/5

Another item from the binchotan is the Grilled Tiger Prawn with Miso Sauce. The firm and bouncy tiger prawn is perfectly grilled infushed with the smokey aroma. 

Uni Ice Somen 3.8/5

Spectacularly presented in an ice block is the Uni Ice Somen with uni in a dashi broth. It is very refreshing, zested upwith the addition of yuzu and lime.

A5 Wagyu with Uni Cream Donburi 4/5

Not to worry if you are not full, as the A5 Wagyu with Uni Cream Donburi will fill you up. The fluffy rice comes with tender and fatty A5 wagyu bind together by the the unami uni cream.

Vanilla Ice Cream with Red Bean Dessert 3/5

Wrapping up the 7-course omakase menu is the Vanilla Ice Cream with Red Bean for dessert. A simple dessert to wrap up the value for money omakase.

Yasai Yaki Moriwase 3.5/5

Besides the omakase menu, we also tried some of the new binchotan dishes such as the Yasai Yaki Moriwase comprising Mountain Yam, Eggplant, and Green Pepper.

Sazae Tsubuyaki 4/5

The Sazae Tsubuyaki (Japanese Sea Shell) made an impressive entry by grilling the savoury delicacy in its own shell in dashi stock and shimeji mushrooms. offering a symphony of rich and complex flavours. Separately a pot of dashi stock is served at the side which you can drink like a soup.

Note: This is an invited tasting.


UNI Gallery by OosterBay
The Plaza
7500A Beach Road
#B1-310
Singapore 199591
Tel: +65 98388209
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]