Showing posts with label .Area: Clarke Quay. Show all posts
Showing posts with label .Area: Clarke Quay. Show all posts

Friday, September 6, 2024

JUwei 聚味老南洋咖啡店 @ SAFRA Town Club, Clarke Quay - Enjoy Nanyang Delights At This Modern Nanyang Coffeeshop Till 2am

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JUwei 聚味老南洋咖啡店 is the new potential late-night spot for anyone craving Nanyang delights like nasi lemak and curry chicken, conveniently located just opposite Clarke Quay MRT station.

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Open till 2am, this revamped coffeeshop within the SAFRA Town Club building is decked in retro furniture, decor, and multi-coloured lighting. Before its current iteration, the space was home to JUwei Sichuan Cuisine 聚味江湖菜馆. Now, the menu has shifted to focus on classic Nanyang fare.

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The offerings are extensive, including breakfast toasts, beverages, cheong fun, wok-fried items, and rice sets. However, do note that the morning menu has a more limited selection.

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Kaya Butter Toast 4.2/5

We enjoyed the Kaya Butter Toast ($2.50). It had cold slabs of butter and fragrant kaya sandwiched between thin crisp toasts. While the portion could be larger, I especially liked that the kaya wasn't too sweet. You can also make it a Toast Set ($5.90) with additional half-boiled eggs and a cup of kopi.

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Chicken Curry Chee Cheong Fun 3.5/5

The Chicken Curry Chee Cheong Fun ($7.90) came paired with an assortment of ingredients - chicken, beans, beancurd skin, tau pok and pig skin. The curry was aromatic, but I wished the cheong fun was smoother.

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Penang Char Kuey Teow 3.5/5

The Penang Char Kuey Teow ($10.90) carried a decent amount of flavour and wok hei, but it was a pity that the kway teow we had leaned to one of a harder texture. The dish was fried with fishcake, prawn, egg and lap cheong.

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Prawn Paste Chicken Mid Joint 4/5

Our Prawn Paste Chicken Mid Joint ($8.90) was served piping hot, with each piece fried to a crunch that you would like your har cheong gai to have. These were nicely marinated, and its meat remained juicy.

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Nasi Lemak with Crispy Fried Chicken Whole Leg Combo 4.2/5

Last but not least, we had to try JUwei's Nasi Lemak with Crispy Fried Chicken Whole Leg Combo ($12.90), a dish we saw many other diners enjoying. It was nicely served on a wooden platter with sides of achar, keropok, curry vegetables, egg, and a bowl of soup. The rice could be more lemak, but the texture was done well and fluffy. The highlight was the chunky chicken leg that came with crisp skin and tender meat, accompanied by extra crisp bits for added crunch. The soup was a miss, but the sambal added a sweet-spicy hit.

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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.


JUwei 聚味老南洋咖啡店
29 Carpenter Street
Level 1
Singapore 059923
Tel: +65 6988 0836
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon-Sat: 8am - 2am
(Closed on Sun)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road and walk to Carpenter Street. Turn left onto Carpenter Street. Walk to destination. Journey time about 5 minutes. [Map]

Sunday, July 14, 2024

Chef X @ Clarke Quay Central - Wanting Kimchi the 2nd Home-Based Chef to Take Residency at The Commerical Space

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After Baker X's successful launch at Orchard Central, the Far East Organization introduced Chef X at Clarke Quay Central. This retail innovation allows home-based chefs to experience running a restaurant in a commercial space with minimal risk. Each resident chef helms the 24-seater restaurant for four to eight weeks, serving dine-in customers and offering takeaway options.

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I recently visited Chef X to experience Wanting Kimchi, the second line-up at this innovative space, from 1 July to 26 August 2024. Diners can expect an array of signature low salt, sugar, and MSG-free handcrafted fermented side dishes alongside new hot dishes.

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Banchan 4.2/5

We began our dinner with an array of Banchan, handcrafted by Wanting, the founder of Wanting Kimchi. Each side dish was meticulously fermented from scratch using the freshest, highest-quality produce, naturally rich in antioxidants and probiotics. The effort and dedication to crafting these banchan were evident in every bite. Highlights include Wanting Kimchi's top sellers: Signature Cabbage Kimchi ($15 per tub) and Addictive Apple Kimchi ($15 per tub).

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Kimchi Jjim 5/5

Next, we had the Kimchi Jjim ($69 for 2 pax), a new hot dish introduced by Wanting Kimchi for Chef X. Served in a clay pot, the dish features whole braised kimchi crafted with slow-aged, whole-head cabbage kimchi, accompanied by generous servings of tender pork ribs in a robust, full-bodied homemade stock. The aged kimchi's natural sourness perfectly balanced the meat's richness, whetting our appetites with its depth of flavour.

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Doenjang Jjigae 4.5/5

For those who prefer non-spicy options, the Doenjang Jjigae ($25 for 1 pax) is a hearty, delicious, and comforting fermented soybean paste stew. The stew includes tender pork ribs, potatoes, and zucchini, making it a satisfying choice for a wholesome meal.

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Probiotic Lemon Cheesecake 4/5

To wrap up our meal, we indulged in the Probiotic Lemon Cheesecake ($9). The sweet and sour combination provided a perfect ending to the meal, with a delightful balance of flavours that left us feeling satisfied and refreshed.

Chef X at Clarke Quay Central is an exciting concept that provides home-based chefs with a platform to showcase their culinary skills in a commercial setting. Wanting Kimchi's residency has been a testament to the potential of this innovative space, offering a unique dining experience with its handcrafted, healthy, and flavourful dishes. Whether you're a fan of traditional Korean banchan or looking to explore new hot dishes, Wanting Kimchi at Chef X is worth a visit.

Note: This is an invited tasting.


Wanting Kimchi
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Chef X
Clarke Quay Central
6 Eu Tong Sen Street
#03-103/104
Singapore 059817
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Tue-Sat: 1130am - 9 pm
(Closed on Sun-Mon)

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

Sunday, January 7, 2024

Red House Seafood Nanyang @ Clarke Quay - Reopens with Chinese New Year Celebratory Set Menus

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Red House Seafood Nanyang at Clarke Quay has reopened with a fresh new look, all set to usher in the Year of Dragon by introducing prosperous Chinese New Year menus for the 2024 Chinese New Year celebrations. The celebratory set menus showcase the best of Singapore Nanyang-style seafood, conceptualised by Executive Chef Chen Khay Boon (Chef Man) and his team. They will be available from 8 January to 25 February 2024 for lunch and dinner.

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Prosperity Lobster, Salmon & Coral Seaweed Yu Sheng 5/5

Prosperity Salmon & Coral Seaweed Yu Sheng is a fruit-and-vegetable-forward version with ingredients such as strips of turnip, yam, carrots and Buddha's hand citron, and creatively enhanced with a crunchy purple-coloured coral seaweed. It is creatively enhanced with crunchy purple-coloured coral seaweed, resembling dragon feelers - symbolic of the zodiac year and adding a unique texture to the yu sheng. A relatively light dragonfruit-passionfruit sauce is used, allowing the yu sheng to retain the right amount of crunch and freshness after a toss. Aromatic kaffir lime leaves and ginger flowers accentuated the flavours. The luscious slices of salmon elevated the dish as well.

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Double-Boiled Fish Broth 4.5/5

Red House Seafood Nanyang also offers an outlet-exclusive section of its menu devoted entirely to Giant Grouper. The fish is meant to be enjoyed from head to tail, with different cooking methods recommended for various parts – namely back, head, liver, tail, belly and body, highlighting each part's varied flavour and texture profiles. We tried Double-Boiled Fish Broth with Sliced and Fried Giant Grouper Fish Fillet ($18.80). The milky soup base is achieved by slow-cooking pork and grouper bones for eight hours. The soup had a good depth of flavours with a gelatinous mouthfeel, and the chunky sliced fillets made this soup extra wholesome.

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Giant Grouper Stewed with Beancurd Skin and Garlic 4/5

Giant Grouper Stewed with Beancurd Skin and Garlic (Seasonal price) is a Cantonese-style claypot dish featuring the head, belly and body with a nostalgic flavour. The fish is deep-fried and then stewed in a house-made 'chu hou' paste made with ingredients such as soybean and oyster sauces. Mandarin peel and fried garlic are included as well for aromatic accents. This dish excelled in textures and flavours, and the accompanying ingredients - beancurd skin and shiitake mushrooms, were rich with the robust sauce.

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Alaskan King Crab served Two Ways 2.8/5

Alaskan King Crab served Two Ways (Sautéed Crab Meat in Truffle Oil and Egg White & Baked Crab Legs with Miso), featuring freshly peeled crab meat sauteed with egg white and truffle oil. At the same time, the legs are sliced and topped with a miso-mayonnaise sauce, baked, garnished with tobiko, and then finished with a drizzle of truffle oil for a fragrant finishing touch. While the sauteed crab meat with egg white was expertly executed, achieving a fluffy mixture of crab meat and egg white, I found the truffle oil overpowering the entire dish. The salty miso-mayonnaise sauce equally dulled the baked crab legs.

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Crispy Roasted Chicken with Flaxseed & Sesame 4.8/5

Crispy Roasted Chicken with Flaxseed & Sesame (From the Harmony Menu for 8-10 persons, $1088) is a labour-intensive dish that achieves exterior crispiness with flaxseed and sesame and tender meat within. In between steps, the chicken is air-dried twice on two different occasions before being roasted for 30 minutes. The skin was morish with the crisp flaxseed and sesame, imparting nutty flavours to the tender chicken.

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Braised 8 Head Abalone, Sea Cucumber with Winter Melon Ring & Purple Cauliflower 4.5/5

Braised 8 Head Abalone, Sea Cucumber with Winter Melon Ring & Purple Cauliflower (From the Harmony Menu for 8-10 persons, $1088) is both aesthetically pleasing to the eyes as it is to the palate, with contrasting colors lent from pumpkin sauce, and purple cauliflower florets from Holland. It is a highly nutritious and luxurious dish with auspicious ingredients of abalone and sea cucumber. Like the crispy roasted chicken, this dish requires skills and much preparation work, requiring at least two days of preparation, such as soaking and braising the abalone and sea cucumber in a superior broth. The firmness of the melon is just right as well.

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Chilli Crab 4/5

Red House Chilli Crab, one of Red House Seafood's signatures, delights with the crab and the fried mantou. Steamed before deep frying, the mantou had a fluffy interior with a crispy exterior without any greasy feel.

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Purple Glutinous Rice Cake 4.8/5

Purple Glutinous Rice Cake (Available on all CNY set menus) is one of my favourite nian gao creations to date. Pulut Hitam and Nyonya Kueh – this layered dessert is made with traditional nian gao and purple glutinous rice. I love the addition of the purple glutinous rice, which gives the nian gao an additional texture and aroma. A little less sweet would be perfect.

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The celebratory set menus are priced at $598 and $798 for 4 to 6 persons, and $1088, $1388 and $1888 for 8 to 10 persons. Dining reservations can be made via redhouseseafood.com/reservations/ while takeaways can be ordered via the outlets through phone or email.

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.


Red House Seafood Nanyang
3C River Valley Road
The Cannery, #02-02/03
Singapore 179022
+65 6442 3112
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Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Daily: 12pm - 230pm, 5pm - 10pm

Direction:
1) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river. Turn left and walk down the river towards the bridge. Cross the bridge. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Turn right onto River Valley Road Walk down River Valley Road. Walk to destination. Journey time about 6 minutes. [Map]

Friday, November 17, 2023

SHUNSUI @ Hongkong Street - Merger of Kyuu by Shunsui and Kappo Shunsui Offering Affordable Kappo-style Japanese Cuisine

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SHUNSUI, located at a secluded spot on Hongkong Street, is a new concept by the Shunsui Group, formed from the merger of Kyuu by Shunsui and 5-time Michelin Plate awardee Kappo Shunsui. It aims to offer authentic yet affordable Kappo-style Japanese cuisine with cutting-edge techniques coupled with a contemporary flair. In conjunction with its opening, Shunsui has launched a Grand Opening Dinner Special Course - the Kacho Course ($129++) consists of 10 seasonally-curated dishes made from fresh, premium ingredients from various parts of Japan (Ala Carte upgrade options available). Diners can also opt for the Shunsui Course ($179++) for additional premium delicacies.

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Umeshu

We were offered a glass of Umeshu at the start to freshen up our senses.

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Appetiser 4.5/5

The Appetiser teased my appetite with its sweet, savoury and creamy profile - In a martini glass, it contains aburi scallop, sweet persimmon and fig layered on top of mascarpone sauce.

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Soup 4.5/5

For Soup, we had a comforting grounded long cabbage soup with deep fried kisu. The soup was sweet with a depth of savouriness. The deep-fried Kisu had a moist and tender flesh.

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Sashimi Course (2 servings) 5/5

The Sashimi Course was rather spectacular, offering not just sashimi but also other elements of textures. Torched mackerel, seabream and chutoro are of different leanness and mouthfeel, and the touched mackerel stood out with its hint of smokiness. The Botan Ebi was creamy and succulent, and the Steamed Oyster with edamame and zingy apple vinegar puree provided another texture experience. I ended this course with a satisfying Pressed Anago sushi.

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Uni Sashimi (2 servings)

The premium set allows you to enjoy Bafun Uni Sashimi.

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Unagi and Eggplant tempura 4.8/5

For the Grill course, we were served a 'Japanese Burger', made with layering Unagi, Eggplant tempura and uni, finished with a douse of Japanese mountain pepper sauce to bind the elements together. The two crisp thin wafers were the right vehicle to deliver the rich flavours and mouthfilling texture all together in one bite.

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Steamed Dish 4.5/5

Instead of Chawamushi with Snow Crab sauce, the Shunsui course offered an interesting dish made with Tiled Fish and Prawn steamed with turnip. The broth was light but flavorful, and both the fish and prawn were firm with a good bite, contrasted with steamed turnip, which had the consistency of a grated Chinese yam.

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Negitoro, Shiro Ebi 4/5

The Sushi Course offers Hirame, Kinmedai, Nodoguro, Otoro and Negitoro. Shiro Ebi Sushi is offered instead of Negitoro for the Shunsui course. While the various ingredients delight with their freshness and flavours, I also appreciate the rice used for the sushi; it has a good bite, accompanied by a pleasant acidity that elevates the flavour of the sushi, balancing the richness of the fish and seafood.

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Miyazaki A5 Sirloin Beef with Miso 4.5/5

The Main showcases Miyazaki A5 Sirloin Beef, with the right doneness to render the fats for its beautiful flavours. The miso is mixed with nuts and vegetables, hence it has a grainy texture that helps to spread over the sirloin, flavouring the meat evenly.

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Rice 4/5

We had a bowl of overflowing Ikura Rice for the rice course, which the chef served with much gusto. There are 2 sizes to choose from - regular and small. I chose the regular bowl as the rice itself was really tasty!

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Matcha, Sweet Bean Jelly with Chestnut 4.5/5

Desserts are of very different characters. On the one hand, we had a traditional Sweet Bean Jelly with Chestnut served with a cup of matcha brewed by the chef right before us. On the other hand, we had a homemade Mikan Sorbet crafted on the spot with liquid nitrogen, giving our meal a theatrical ending.

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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.


SHUNSUI
17 Hong Kong Street
#01-01
Singapore 059660
Tel: +65 67237733
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Nearest MRT: Clark Quay (NE Line)

Opening Hours:
Tue-Sun: 6pm - 11pm
(Closed on Mon)

Direction:
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to destination. Journey time about 5 minutes. [Map]

Saturday, August 5, 2023

Seafood Paradise @ Clarke Quay - A Gastronomic Journey Along the River

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Seafood Paradise has extended its culinary reign with a brand-new outlet nestled at the heart of Clarke Quay. The establishment promises more than just a feast; it offers a panoramic view of the iconic Singapore River, creating a picturesque dining experience that complements its delectable Singapore-style seafood offerings.

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Scottish Bamboo Clam with Minced Garlic 4.8/5

Embarking on this seafood odyssey, I began with the Scottish Bamboo Clam with Minced Garlic. This dish was a harmonious interplay of flavours – the inherent sweetness of the bamboo clam beautifully danced with the robust pungency of minced garlic. The tender clam meat and the accompanying vermicelli soaked up the dish's essence, making every slurp a symphony of delectable flavours.

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Steamed Dragon Grouper with Preserved Turnip 4/5

The Steamed Dragon Grouper with Preserved Turnip was a testament to culinary finesse. The grouper's flesh was tender, with a delicate texture that was a testament to perfect steaming. The fish's natural sweetness mingled effortlessly with the nuanced taste of the preserved turnip, offering a dish that delighted both the palate and the senses.

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Singapore Style Chilli Crab 4.2/5

The iconic national dish, Singapore Style Chilli Crab cooked in a moreish sauce that has the right balance of sweet, spicy and tangy note. Using Sri Lankan mud crabs, the meat is sweet and meaty. Best to order some fried mantou to wipe up those delicious chilli crab sauce.

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Australian Lobster with Minced Garlic 4/5

The parade of seafood delights continued with the Australian Lobster with Minced Garlic. Although sweet and tender, the lobster meat presented a distinctively firm and chewy texture, setting it apart from the Boston Lobster. The addition of minced garlic offered an aromatic punch, expertly complementing the lobster's natural sweetness.

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Beyond the culinary prowess, Seafood Paradise offers a cosy ambience, making it ideal for business lunches or entertaining overseas guests. Their value-for-money Executive Lunches during weekdays cater to groups ranging from 3 to 6 pax, with prices ranging from $58 to $168. Whether for the stunning view, the impeccable seafood offerings, or the inviting atmosphere, Seafood Paradise at Clarke Quay promises a memorable journey through Singapore's maritime flavours.

Note: This is an invited tasting.


Seafood Paradise
Clarke Quay
(facing Singapore River)
3A River Valley Road
Block A
#01-03
Sinapore 179020
Tel: +65 6378 9410
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Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Sun-Thu: 1130am - 230pm, 530pm - 1030pm
Fri-Sun, Eve of PH & PH: 1130am - 230pm, 530pm - 1130pm

Direction:
1) 1) Alight at Fort Canning MRT Station. Take Exit A. Turn right and down River Valley Road. Turn right onto Tan Tye Place. Walk to the end of the road. Turn left onto Clark Quay. Walk to destination. Journey time bout 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the riverfront. Turn left and walk down the river. Cross the bridge. Walk to destination. Journey time about 5 minutes. [Map]