Yan Kee (炎记) Noodle House @ Circular Road (Boat Quay) - Popular Dry Bak Chor Mee Sua Stall Re-opened Right Across The Road

In an official Yan Kee (炎记) Noodle House facebook page post back last year, it announced that it has moved out of BK Eating House and will be reopening at a new premises on 29 August 2018. According to several online articles, it seems that landlord and ex-tenant got into some form of disagreement.  It must be so bad that Yan Kee decided to open their new stall right across their previous landlord.

Dry Bak Chor Mee Sua 4.2/5

As I am in the vicinity, I decided to check out Yan Kee at its new premise. Now Yan Kee took up the whole shop house opposite its previous location, having the whole for itself. The bowl of Dry Bak Chor Mee Sua still comes with minced pork, lean pork, meatball, mushroom, ikan bilis and lots of vinegar.

Great to see that Yan Kee still maintains its consistency, the golden standard of not overcooking the mee sua so it will not be gluey and soggy, retaining a delightful bite. At the same time soaking up the tang of the fragrant vinegar.

So do remember that the original Yan Kee has already moved out of BK Eating House and opened just right across the road. Don't be misled by the old signage that the previous tenant has took over to serve the same thing.


Yan Kee (炎记) Noodle House
9 Circular Road
Singapore 049365
Facebook
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat: 24 hours
(Closed on Sun)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road. Walk to Carpenter Street. Walk to the end of Carpenter Street to South Bridge Road. Cross the Road. Walk to junction of South Bridge Road and Circular Road. Walk to destination. Journey time about 8 minutes. [Map]

BUTTER @ North Canal Road - Modern European Cuisine Drawing Diners To the Cooking Techniques Behind Each Dish

With a strong focus on french cooking techniques, BUTTER at North Canal Road is a modern European restaurant that wants you to appreciate the crafts behind each dish, while enjoying the final piece assembled in front of you. Set in a minimalist, industrial-theme space, its nondescript menu is just as intriguing as its surrounding.

Pork Broth 3.5/5

For Soup, we had Pork Broth ($12). The garlic pepper broth base takes after our traditional Bak Kut Teh but westernised with butter to give it a fuller body and a buttery aftertaste. The skin of the tortellini by itself can be a little dry and tough but somehow that works with the richness of the broth. No croutons for your creamy soup but in place are fried beancurd puffs to reinforce the Asian element of this dish.

Tomatoes 3.8/5

For Starters, we had the tomatoes and carpaccio. Tomatoes ($12) literally breaks down 6 types of cooking techniques for the tomatoes. On the plate are brulee tomato, grilled tomato sundried tomato, confit tomato, tomato chips and tomato foam, bind together by basil oil, accompanied by a couple of parmesan chips for texture and flavour. Though this style is not new but I like how this dish amplifies the beauty of tomatoes.

Carpaccio 3.5/5

Carpaccio ($18) is an elegant dish that uses the fish they got for the day. Ocean is where the fishes reside, hence the beetroot coral tuile to evoke that image, which doubles up as a textural contrast with the fish. Citrus notes are paramount in this dish to complement the fish.

Pork 2-Way 3.8/5

We tried 3 mains, among which Pork 2-Way ($28) stands out with its fork tender 36-hours honey braised pork, paired with a Yuzu pork rillettes. I love how the fats of the braised pork melted down in my mouth so readily. The rillette is like a croquette, with a very moist and well flavoured filling. A thinner crust would have been better.

Trio of Prawn Pasta 3/5

Trio of Prawn Pasta ($28) is rather similar to a typical kawa ebi pasta but the addition of the dried shrimps pushes it to be closer with our Hokkien mee. It was slightly too oily and the capellini seemed to be weighed down by the oil.

Brown Butter Fish 3.5/5

For Brown Butter Fish ($26), we have the sea bass with brown butter sauce, accompanied with lime potato risotto. The brown butter sauce oiled the texture of the fish, making the sous-vide poached fish really moist and tender. The fried bean curd puffs adds crunch, while the sharp and piquant capers cuts the richness of the dish. What doesn't work is the lime potato risotto that is cooked with mayonnaise, it is too cloying and oily for the dish.

Chocolate Clouds 3.8/5

In the kitchen since the age of seventeen, nothing could ground Chef Darwin till he stepped into the French culinary world, which enthralls him with the intricacy of french cooking techniques. His personalities reflect in these two desserts - a sophisticated looking, refreshing Tropical ($14) and an opposing messy, rich Chocolate Clouds ($16). Still in his mid twenties, the jovial, childlike side of him put his most adored Reese's Chocolate into Chocolate Clouds. Melt down the hovering cotton candy clouds unveils a dollop of crunchy peanut butter with chocolate ice cream. The salt level does need to be adjusted but overall, a decadent dessert that Reese lovers will die for.

Tropical 3/5

Tropical would be him in a full Chef mode, working intricately with the tropical fruits at hand and churn them into jelly, sorbet and mousse. I like how each element turns out, especially the light and airy mousse and the refreshing sorbet. However, crumbles may better bring out the best of each element than the dense butter biscuits, which were too cloying sweet and hard.

The nondescript menu prevents you from developing any perception on any dish and through experiencing each dish with an open mind, BUTTER is able to gear your attention into the cooking techniques that go behind each dish, while spotlighting a specific ingredient in each dish. Sharing the same space as FANCY, a bespoke cocktail is within reach to enrich your evening.

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.


BUTTER
35 North Canal Road
#01-01
Singapore 059291
Tel: +65 65350332
Facebook
Nearest MRT: Clarke Quay (NE Line), Raffles Places (EW Line, NS Line)

Opening Hours:
Mon-Sat: 5pm - 930pm
(Closed on Sun)

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit A. Walk towards the junction of North Canal Road and South Bridge Road. Cross the junction and continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn left into it. Look for the entrance to the building and take lift to level 2. Journey time about 8 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk towards North Canal Road. Continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn right into it. Look for the entrance to the building and take lift to level 2. Journey time about 12 minutes. [Map]

The Sampan @ Boat Quay - Pan Asian Flavours And Avant Garde Cocktails

If I were to just tune up my imagination and visualise a vast white beach in front of me, replacing the Singapore River, this is The Sampan at Bali, not Boat Quay. Though I'm not, with the whitewash tiled walls, wooden furnishing and homeware, former Ku De Ta Bali General Manager, Steve Collinson has quite successfully brought that atmosphere into this 3-storey high restaurant and bar. Drawing inspirations from restaurants and cuisine in Asia, both food and beverages here exude a strong deal of pan Asian flavours and characters.

White Sangria 3/5 and Mango & Chili Smash 4/5

White Sangria ($18) is an elegant cocktail with white wine, june liqueur, clove, calamansi and Asian pear. The woody nuances of the clove stands out which complements the sweetness and acidity of the cocktail. Mango & Chili Smash ($17) surprised me more with its rather simple ingredients - tequila, mango, mint, sugar and lime. It tastes almost like a full-bodied mango juice but accented with an alcoholic bitterness and elevated with refreshing herb, spice and acidity.

Pork and Chicken Choi Bao 4/5

As a start, accompany your cocktails with Light Bites & Salads. I have tried Choi Bao in one of Melbourne's bars before and what's left of that memory is its intensity of wok hei that hit me. If that is the defining trait of this dish, The Sampan's version Pork and Chicken Choi Bao ($3.50/pc) is even more successful with the integration of lap cheong into the pork and chicken bites. The smell of the caramelised dark soy sauce when it is served, will tempt you as much as a plate of black carrot cake.

Mushroom San Choi Bao 3.5/5

A meatless option would be Mushroom San Choi Bao. Texture itself is similar, thanks to the good mix of black fungus, enoki and shitake mushrooms, and the level of wok hei is pretty intense too. But that lap cheong bits are still the winner.

Blue Swimmer Crab and Pomelo Salad 3.8/5

If you like the flavours of Thai and Vietnamese salad, Blue Swimmer Crab and Pomelo Salad ($14) will be right up your alley and beyond, with all the greens adorned with pieces of fresh Blue Swimmer crab meat.

Sichuan Pepper Chicken Spare Ribs 3.8/5

Among wings, drumsticks and spare ribs, I would choose the latter. Sichuan Pepper Chicken Spare Ribs with Spring Onion Salad ($12) is almost like chicken tenders but more succulent and flavourful. The exterior remained crispy even after a while.

Stracciatella and Curried Lentils 4/5

Stracciatella and Curried Lentils ($6/2 pcs) may appear to be modest in many ways but each and every of this modish Pani Puri is a darling to be savoured upon. The original recipe calls for sweet, spicy and tangy flavours, and this unique blend of milky stracciatella cheese, cucumber and mint yogurt and curried lentil, not only hit all the quintessential notes that the original recipe calls for, it is even tastier with the freshness of the yogurt mixture soothing out the spiciness of the curried lentils.

Mini Banh Mi 3.5/5

Similar to Choi Bun, Mini Banh Mi ($12) is small in size but big in flavours. The grilled pork neck was well marinated, with slow cooked pickled cucumber to cut its richness. I like the use of rye bread which is firmer and drier compared to a brioche, giving this rich filling a more balanced support.

Crispy Chili Beef 3/5

Crispy Chili Beef with Green Mango Salad and Crispy Noodles ($18) is too overly done with seasoning and dressing. The wok-fried beef itself is quite salty to begin with and the gluey salad dressing weighs the entire dish down even more. It would have tasted a lot better should the green mango salad be clean of sauce and seasoning, and simply toss in to complement the beef.

Valrhona Chocolate and Tofu Mousse 3.5/5

Mango Pudding 4/5

For desserts, you can't get any more Asian with this Mango Pudding with Coconut Sago and Mango Sorbet ($12). The pudding was almost like a solidified puree and the mango sorbet was mango to the core. On the other hand, the chocolate mousse in the Valrhona Chocolate and Tofu Mousse ($14) with Chai Spiced Shortbread and Passionfruit Curd was quite addictive with its saltish-sweetness, coupled with tang from the passionfruit curd.

Boat Quay does need some rejuvenation and I think The Sampan has come in pretty strong with its concept and offerings. Level 2 and 3 spaces are available for private functions or corporate events as well, if you are keen.

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.


The Sampan
63 Boat Quay
Singapore 049851
Facebook
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Fri: 1130am - 12midnight
Sat: 430pm - 12midnight
(Closed on Sun)

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road walk to Upper Circular Road. Walk down Upper Circular Road to North Bridge Road. Cross the road and walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk to the river front. Turn left and walk down Boat Quay. Journey time about 8 minutes. [Map]

Three Buns Quayside @ The Quayside - Potato Head Family's First Stand-alone Restaurant For Their Award-Winning Burgers

Three Buns Quayside is Potato Head Family's first stand-alone location in Singapore for their award-winning burger and cocktail brand. This new home in Robertson Quay features a newly curated menu with a combination of exclusive items and popular signatures, alongside with weekend brunch menu and crafted tropical cocktails.

Aligned with Potato Head Family ethos of “Good Times, Do Good”, the 80-seat burger bar is fitted with upcycled interiors from bottom up. You will find yourself walking on eco-friendly cement, sitting and dining on sustainably made furniture handcrafted by Indonesian artisans.

All burgers here are made from scratch, and by that they mean 95% of the menu handmade including ketchup! That's possible because Executive Chef Adam has honed his craft at Lonsdale in London which is known for making burgers from scratch. Each patty is made from two prime cuts of grass-fed Australian meat, seasoned with kosher salt and that's it. What bind the buns and patties together are the homemade sauces such as the piquant Three Islands Mayo (mayo, ketchup, sriracha), premium cheeses from US, UK and Greece, and really interesting relish which you will find out as you make your way into the burgers.

Bun DMC 3.8/5

The new burgers are exclusive to this outlet, and there seems to be a head-to-head battle between Bun DMC ($16) and Da Cheese Master ($15). Bun DMC stood out with its refreshing home-made watermelon rind relish and bore an interesting identity with the layer of bawang goreng (fried shallots) sprinkled on top of the onion puree. The Three Islands Mayo (mayo, ketchup, sriracha) is creamy, sweet with a hint of spice, bringing all the ingredients together with the help of the sharp melted cheese.

Da Cheese Master 3.8/5

Da Cheese Master was fun and messier with gooey double cheddar and homemade ketchup. The double cheddar wasn't too strong, it only made this burger hearty and finger-linking good. The humble ketchup really brought the ingredients together. It was sweet and tangy, and worked well with the charred onions in supporting the black Angus beef patty.

Red Man 3.8/5

There is a reason why Red Man Burger (Beef Rendang) ($28) is priced much higher than the rest. Between the special coconut buns is a slab of beef cheek which has been sous vide for 24 hours in a sweet and spicy blend of over 10 spices and ingredients that has been stewed for 2 hours. My teeth sunk through the beef cheeks as I took a bite. The sauce was robust but not at all overpowering. I love the pickled cucumber and slaws at both side of the beef cheeks which brighten up the taste. However, at some point, I felt the meat had lost a little of its natural juice and flavour, perhaps as a result of sous vide. I couldn't really taste the coconut profile of the buns either, which is a pity. Overall, beef cheeks may still be best to stand as a dish in its own rather than in a burger.

Smokin-B-Boy 3.5/5

Smokin-B-Boy is Potato Head's signature burger with the classic combination of smokey bacon and beef patty. Again, the sauce in between heighten the profile of the meat. My vote still goes to either Bun DMC and Da Cheese Master, for that piquancy which is missing in this classic.

Truffello 3/5

Truffello ($15) is a meat-free burger with Portobello mushrooms replacing the beef patty. As much as I like the pickled onions and cold slaw in between, it hasn't changed my mind towards a meat-free burger. I still see it as a healthy, mushroom sandwich.

Truffle Hound 2.8/5

Seng Dog 2.8/5

A few new bites to go with your drinks. Truffle Hound ($15) and Seng Dog ($12). Once can choose between beef or chicken sausage. If you really want to try a hotdog, then the latter may be a better choice with its matcha bun.

Miso Dirty Fries 3/5

What's more exciting than those hotdogs are these Miso Dirty Fries ($9) and Naughty Fries. The fries are fried potato slices, first comes dressed in miso béarnaise, smoked chicken sausage, chicken floss, chives, scallions and pickle chilli, while the latter is topped with ayam chicken, marinated in a spicy and tangy Korean BBQ sauce. Albeit the overly seasoned potatoes, both are great change from the usual bites.

Crackalacka Corn 3/5

As for the Crackalacka Corn, you can throw that in if you want to boost your vegetables intake.

Somebody told me that burgers and milkshakes together is one of the best marriages ever, and Three Buns’ elevates that with two new boozy milkshakes – the bananas-based 3 Monkeys ($18) and chocolate-filled Aye Sailor ($18) made with house-made vanilla ice cream. 3 Monkeys is definitely sugar overloaded hence i would recommend Aye Sailor for its rich chocolaty taste enhanced by chocolate bitters. Non-alcoholic version is available as while, great for the kids for families coming for their weekend brunch.

Sticky Icky Wicky 3/5

A few desserts available to sweeten up your meals, though I feel I rather have my indulgent milkshake. Never mind the rest and go for the Sticky Icky Wicky, a sticky pudding that comes piping hot with a layer of caramelized gula melaka which cools and releases the sweetness in your mouth as the ice cream melts.

As mentioned, brunch is available as well, on every Saturday and Sunday from 11am-4pm. What caught my eyes was Beet It. The striking pink hues atop of the salmon toast is beets & horseradish, which is really rare to find in Singapore and it costs a premium to bring fresh horseradish in. Blueberry Basic ($15) is buttermilk pancakes with not your maple syrup but a special housemade sauce made with vanilla salt, vanilla pods, thyme and coffee ground. So, nothing here is that basic afterall.

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.


Three Buns Quayside
60 Robertson Quay
#01-01
Singapore 238252
Facebook
Website
Nearest MRT: Chinatown (DT Line, NE Line), Fort Canning (DT Line)

Opening Hours:
Tue-Fri: 5pm - 12midnight
Sat-Sun: 11am - 12midnight
(Closed on Mon)

Direction:
1) Alight at Chinatown MRT station. Take Exit C. Walk to bus stop along Upper Cross Road, Opposite Subordinate Court (Stop ID 06171). Take bus number 51 or 186. Alight1 stops later. Cross the road. Cross the river and walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Walk to junction of River Valley Road and Clemenceau Avenue. Cross the road. Turn left and walk to the river. At the river, turn right and walk down the river. Walk to destination. Journey time about 10 minutes. [Map]

House of MU @ Mohammed Sultan Road - Combining Comfort European Dining & Burmese Teak Lifestyle

At a glance, House of MU at Mohammed Sultan Road may look like a furniture shop from the outside. It is not surprise as the new kid on the block combines food and collectible Burmese teak furniture, bringing a new homely comfort concept to the F&B stretch.

Soup of the Day - Cream of Mushroom 4.2/5

We started with the Cream of Mushroom ($9) for the soup of the day. The comforting and earthy soup uses button mushrooms that has been simmered for hours. The creamy consistency comes from the addition of cream, butter and milk. It is best to pair with some bread rolls and sticks from the Fresh Bread Basket ($8).

Pan Seared Scallops 4/5

Next we tried the Pan Serared Scallops ($18) which comes with a nice char on top of its sweetness. The French scallops are paired with the light and smooth cauliflower puree. I like the thoughtful addition of the fresh apple, lending a refreshing touch to the dish.

Truffle Cream Risotto with Crayfish 4/5

For variety, diners can create their own risotto or pasta at House of MU ($14). For carbo, diners can choice risotto, spaghetti or linguine. For the sauce, there are tomato, aglio olio, black ink (+$6), truffle cream (+$8). You can also have additional add-on such as chicken breast (+$5), veg lover (+$5), vongole (+$6), crayfish (+$6) and bacon (+$6) to make your meal more substantial. I had the Truffle Cream Risotto with Crayfish ($28). The rice is cool to an enjoyable al dente bite, absorbing the beautiful stock. It is further perfumed by the truffle scent.

MUnster Platter $138

As an advocate for communal dining to share their lives and ongoings over a good meal, you will notice item such as the Munster Platter ($138) which is good for up to 4 pax. The platter includes a medley of prime cuts of beef steak, grilled chicken, roast lamb, pork tenderloin and herb sausages, cooked over a combination of Japanese Bincho charcoal and apple wood logs for the smoky flavour.

Dessert Platter 4/5

Last but not least, end the meal on a finale with the Dessert Platter ($46). It comes with an assortment of macaron, creme brulee, bittersweet chocolate ice-cream, oreo cake with hazelnut cream, raspberry granita and frozen peanut butter popsicle. If you find the dessert platter some what familiar, you will be glad to know that pastry chef Song previously from Fat Lulu is now at House of MU.

Note: This is an invited tasting.


House of MU
11 Mohammed Sultan Road
Singapore 239010
Tel: +65 6732 1011
Facebook
Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Tue-Thu, Sun: 12pm - 1030pm
Fri-Sat: 12pm - 12midnight
(Closed on Mon)

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk down River Valley Road to Mohammed Sultan Road. Turn left onto Mohammed Sultan Road. Walk to destination. Journey time about 8 minutes. [Map]

The Square Restaruant @ Novotel Singapore Clarke Quay - Launches First Ever Salted Egg Buffet Perfect For Salted Egg Lovers

Located on the 7th level of Novotel Singapore Clarke Quay, The Square Restaurant presents its first ever Salted Egg "Go For Gold" Buffet available from 1st July to 30th August 2018. Relish in exciting salted egg items from mains, seafood to desserts where you can find a piece of gold heaven in every corner.

The star of the show would be the golden velvety salted egg fountain positioned prominently as the centerpiece of the buffet.

There are also a large variety of condiments on sticks to dip into the salted egg fountain such as the Crispy Chicken Wings, Chicken Yakitori, Sausages, Fried Tofu, Assorted vegetables and more.

Other than the salted egg fountain, there are also a number of scrumptious salted egg offerings to feast into, such as their signature Salted Egg Crayfish, as well as the Salted Egg Mac and Cheese.

While the Salted Egg Mac and Cheese is enjoyable, the salted egg flavour incorporated within the dish could be stronger.

The desserts section features a variety of dessert options such as the fluffy Japanese cheese cake, lemon Swiss Roll and more. It showcases 2 salted egg highlights: the Salted Egg Cheesecake and Salted Egg Chilli Chocolate Mousse.

While the Salted Egg sauce drizzled on the Salted Egg Cheesecake might be a little too subtle, I still enjoyed the creamy cheesecake base. The Salted Egg Chilli Chocolate Mousse has a rather subtle salted egg flavour with a stronger chocolate base. Each bite emits a sharp spicy note from the chilli within the mousse cake.

There are also a pancake making machine and an ice cream counter in a corner of the restaurant, which might be easily missed if you were not informed. Press the start button on the pancake machine and watch the machine whirring away as it churns out 2 small odd-shaped pancakes each time. The warm Pancakes boast a soft and fluffy texture, which was rather decent considering they were machine-made, and also complimented well with the ice cream.

Apart from the salted egg highlights at the buffet, there are also a variety of other non-salted options as well, where diners can continue to indulge in if they get an overdose of salted egg. There are the Thai Style Chicken Fried Rice, Pork Ribs with Honey Sauce, Tofu with Prawns, Swedish Style Meatballs and more.

For the seafood lovers, leave some space for the Seafood on Ice inclusive of Fresh Oyster, Live paoched Tiger Prawns, Scallops, Black Mussel and Sashimi.

The inagural Go For Gold Salted Egg buffet is only available for dinner in the month of July and August. Menus are on rotation and buffet items may be subject to change.

Go For Gold Salted Egg Buffet
Sun-Thu: 6pm - 10pm
Price: $58 Adult, $40 Senior Citizen (above 55 years old), $29 Child (5-12 years old)

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


The Square Restaurant
Novotel Singapore Clark Quay
177A River Valley Road
Singapore 179031
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Website
Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Mon-Sun: 6am - 1030pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Walk to Liang Court. Walk to Tan Tye Place road. Walk to destination. Journey time about 3 minutes. [Map]