Poonsti @ Owen Road - Sister Brand of Old Hen Kitchen Offering a Specialised Rösti Menu Made Fresh Daily

Situated on Owen Road, Poonsti is Old Hen Kitchen's brand new rösti concept, offering a full menu of rösti dishes that are crafted entirely from scratch. Each rösti is meticulously prepared, with potatoes freshly shredded and handmade in small quantities, ensuring the utmost quality. The menu boasts five delightful variations of rösti, including a classic rendition paired simply with sour cream. Exclusively available at the Owen Road outlet, these delectable offerings are available daily, starting at 9:30am until they are sold out.

Rösti with Bacon 4.2/5

Each dish features a crispy and airy golden brown rösti base, served with different toppings. One of their signatures is the Rösti with House-cured Bacon and Fried Egg ($18) that comes with hot tomato jam, cream cheese and pickled radish. What sets Poonsti's house-cured bacon apart is its sumptuous and fatty texture, a result of a carefully crafted marination process. At the same time, the tomato jam contributes a fusion of sweetness and tanginess. This innovative combination creates a truly well-balanced dish that marries the satisfyingly fatty bacon with the nuanced flavours of the tomato jam.

Rösti with Smashed Avo 4.5/5

The Rösti with Smashed Avo ($17) comes with mango salsa and fried shallot, topped with a jammy egg and paired with a dollop of basil pesto cream. While I love the contrast between the crunchiness of the rösti and the creaminess of the avocado, what elevates the dish is the refreshing and zesty mango salsa that adds a burst of tanginess and tropical flair, complemented by the savoury crunch of fried shallots. The addition of a jammy egg adds a rich and velvety touch to the dish, while a dollop of basil pesto cream infuses a herbaceous and aromatic note. The combination here is executed with finesse, resulting in a symphony of flavours that intertwine seamlessly on the palate.

Rösti with House-cured Salmon 4/5

The Rösti with House-cured Salmon ($19) introduces an elevated take on a classic pairing. Unlike the conventional rösti with smoked salmon, Poonsti's rendition showcases their commitment to creativity and refinement. This dish presents a beautifully composed plate featuring a golden-brown rösti base topped with a generous portion of their house-cured salmon. The salmon's succulent and rich flavour is enhanced by adding creamy ricotta, which creates a luxurious contrast against the crispy texture of the rösti. Adding fried capers and pickled onion also contributes a sharp, vibrant note to the dish, turning this classic pairing into anything but ordinary.

Overall, the rösti dishes at Poonsti showcase creativity and refinement, featuring unique pairings and meticulous preparation. From the Rösti with house-cured salmon adorned with ricotta, fried capers, pickled onion, and dill to the Rösti with smashed avo complemented by zesty mango salsa and fried shallots, each dish is a symphony of flavours and textures. Do note that their rosti is only available in limited amounts daily, so head down early to avoid disappointment!

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.


Poonsti
127 Owen Road
Singapore 218931
Tel:+65 6818 3333
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 930am - 3pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit D. Walk down Race Course Road to Owen Road. Turn left onto Owen Road. Walk to destination. Journey time about 5 minutes. [Map]

Jia He Grand Chinese Restaurant @ One Farrer Park Hotel - Jia He New Sister Restaurant With A Bold And Contemporary Concept

Jia He Grand Chinese Restaurant, the latest addition to the dining scene at One Farrer Park Hotel, continues to impress with its bold and contemporary approach to Chinese cuisine. While its sister restaurant, Jia He Chinese Restaurant (a very doors away), offers wholesome and homely dishes, Jia He Grand takes things up a notch by presenting diners with multi-sensorial creations that are as visually stunning as they are delicious.

Trio of Starters 4/5

To start our culinary journey, we indulged in a trio of starters. The Sauteed Stuffed Mushroom with Truffle Sauce delighted our taste buds with its robust earthy flavours from both the mushroom and truffle. The Century Egg with Preserved Sakura Ginger and Vintage Vinegar presented a unique combination, with sweet beancurd skin wrapping around century egg and preserved sakura ginger, creating a harmonious blend of flavours. Lastly, the Crispy Pork Belly with Preserved Bean Paste, eaten like a Korean wrap, offered a delightful contrast of textures as the romaine lettuce refreshed the palate while complementing the crispy pork belly.

Roasted Peking Duck 5/5

The meal's highlight was undoubtedly the Roasted Peking Duck ($88 Whole Duck), which I can confidently say is the best in Singapore. The duck was perfectly roasted, boasting a crispy skin that gave way to succulent and juicy meat. What truly set this dish apart was the toasted pancake wrap. Unlike the usual thin pancakes, these were soft and fluffy and enhanced the overall enjoyment of the Peking duck to a whole new level.

Signature Double-boiled Chicken and Pig Stomach Soup 4.5/5

The Signature Double-boiled Chicken and Pig Stomach Soup impressed with its flavorful broth and a piquant peppery kick that left a lasting impression. The pig stomach was expertly prepared, resulting in a tender, clean-tasting delight.

Steamed Fillet of Sea Perch with Preserved Sakura Ginger and Silky Tofu 4.2/5

For seafood lovers, the Steamed Fillet of Sea Perch with Preserved Sakura Ginger and Silky Tofu ($26/pc) offered a unique pairing of preserved sakura ginger with the firm and mildly sweet sea perch. The soy sauce added depth to the dish, complementing the fish's natural sweetness.

Flambe Beef Brisket in Whole Pineapple 4.2/5

A dish that captured both our taste buds and attention was the Flambe Beef Brisket in Whole Pineapple ($28/order). The grand entrance, with the beef brisket set ablaze at the tableside, added a touch of theatricality. Beyond the showmanship, the beef brisket was incredibly tender, and the pineapple infused the dish with an extra layer of fruity sweetness.

Stir-fried Shredded Luffa Melon with Gingko and Black Fungus 4.2/5

The Stir-fried Shredded Luffa Melon with Gingko and Black Fungus ($24/small) showcased luffa in a whole new light. The dish was perfectly prepared, offering a delightful crunch and natural sweetness. The owner even playfully remarked that it looked like stir-fried chendol, adding an element of humour to the dining experience.

Crispy Rice with Boston Lobster in Superior Broth 4/5

The Crispy Rice with Boston Lobster in Superior Broth ($42/small) was a standout dish packed with robust crustacean flavour. The combination of fluffy and crispy rice immersed in the delicious broth and the sweetness of the Boston lobster made every spoonful a pure delight.

Collagen Pork Bone and Tomato Soup with Boston Lobster and Purple Potato Noodle 3.8/5

An unexpected dish on the menu was the Collagen Pork Bone and Tomato Soup with Boston Lobster and Purple Potato Noodle ($40/pax). This luscious creation combined purple potato noodles with a refreshing and appetising tomato soup, a delightful twist I had not encountered elsewhere.

Almond Soup with Peach Resin 4.5/5

To conclude the meal on a sweet note, we savoured the Almond Soup with Peach Resin. Served warm and comforting, the soup struck a perfect balance, not overly sweet, with a smooth almond base and delightful crunch from the peach resin. This dessert satisfied our sweet tooth and offered beauty and nutritional benefits.

Jia He Grand Chinese Restaurant continues to impress with its contemporary take on Chinese cuisine, delivering innovative and visually stunning dishes. With its exceptional culinary offerings and dedication to creating a memorable dining experience, it is undoubtedly a place worth visiting for those seeking a gastronomic adventure.

Note: This is an invited tasting.


Jia He Grand Chinese Restaurant
One Farrer Park Hotel
1 Farrer Park Station Road
#01-01
Singapore 217562
Tel: +65 65389688
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 11am - 230pm, 6pm - 10pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit C. Turn right and walk down towards One Farrer Park Hotel. Walk to destination. Journey time about 3 minutes. [Map]

Tan Xiang Yuan @ Dickson Road - A Seafood Hotpot Haven and Chinese Delights By Actor Ben Yeo

Nestled within a charming two-storey shophouse along Dickson Road, Tan Xiang Yuan offers a delightful array of Chinese dishes, opened by actor and host Ben Yeo. While their signature seafood hotpot steals the spotlight, the restaurant also presents a diverse selection of Chinese cooked dishes that are sure to tantalize your taste buds.

Signature Seafood Hotpot 4/5

The centerpiece of Tan Xiang Yuan is their Signature Seafood Hotpot ($98/$188), a culinary masterpiece that is served over a charcoal fire. The broth, simmered for eight hours with prawn shells, old hen, and pork bones, exudes a rich and sweet flavor that is packed with seafood goodness. Sliced fish, yam, prawns, abalone, scallops, and more adorn the hotpot, creating a seafood extravaganza that will leave you craving for more.

Black Vinegar Pork Trotter Jelly 3/5

For a modern twist on a traditional favorite, the Black Vinegar Pork Trotter Jelly ($6) takes the stage. These mini sphere-shaped delights offer a unique and delicate rendition of the classic Teochew pig's trotter jelly, although the portion size may leave you longing for more.

Mao Shan Wang Durian Chilli Crab Ball 4/5

Prepare for a surprising combination with the Mao Shan Wang Durian Chilli Crab Ball ($12/pc), an appetizer that encases the bold flavors of durian and chili crab in a crispy shell. This unusual fusion surprisingly works, creating a burst of flavors that will intrigue your taste buds.

Handmade Fish Curd with Luffa Melon 2.5/5

Unfortunately, not all dishes at Tan Xiang Yuan live up to expectations. The Handmade Fish Curd with Luffa Melon ($20/$30/$40), while comprising luffa, handmade fish curd, black fungus, carrot, and mushroom, fell short in terms of flavor. It lacked seasoning, leaving a bland impression on the palate.

Signature Fried Rice 2.8/5

The Signature Fried Rice ($22/$33/$44), a staple dish in any Chinese restaurant, also failed to impress. With its lackluster taste and ordinary presentation, it did not meet the expectations one would have for a restaurant of this caliber.

Hand Drizzled Roast Chicken 4.2/5

However, Tan Xiang Yuan redeems itself with their Hand Drizzled Roast Chicken ($26 Half/ $48 Whole), a dish that showcases the artistry of drizzling hot oil over the chicken to achieve a crispy skin while keeping the meat tender and juicy. The result is a flavorful and satisfying poultry indulgence.

Signature Beef Cubes 4.2/5

To spice things up, the Signature Beef Cubes ($26/$39/$52) stir-fried in a piquant black pepper sauce take the spotlight. The succulent meat, infused with the aromatic black pepper, creates a mouthwatering symphony of flavors that will leave you craving for more.

Overall, Tan Xiang Yuan at Dickson Road offers a memorable dining experience with its show-stopping seafood hotpot and a mix of Chinese dishes. While some dishes may fall short of expectations, the restaurant's highlights shine through, making it a worthwhile destination for seafood lovers and Chinese cuisine enthusiasts alike.


Tan Xiang Yuan
1 Dickson Road
Singapore 209493
Tel: +65 80585527
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Nearest MRT: Jalan Besar (DT Line)

Opening Hours:
Daily: 1130am to 3pm, 530pm to 10pm

Direction:
1) Alight at Jalan Besar MRT statton. Take Exit A. Cross the road. Walk to Dickson Raod. Walk to destination. Journey time about 3 minutes. [Map]

Si Chuan Dou Hua @ PARKROYAL on Kitchener Road - Celebrate Chef Leung Wing Cheung’s 12 Years At The Helm With 12 Of His Signature Dishes

Si Chuan Dou Hua first found itself in our local F&B scene in 1996, with its founding outlet on Beach Road. Fast forwarding to today, the restaurant has two other spaces in the iconic UOB Plaza and PARKROYAL on Kitchener Road.

This year marks the 12th anniversary of Guangdong-born Executive Cantonese Chef Leung Wing Cheung's 12th year helming the restaurant at PARKROYAL on Kitchener Road. Chef Leung has an impressive 40 over years of experience cooking Cantonese cuisine.

To mark this joyous occasion, Chef Leung invites diners to travel back in time, specifically from the 1970s to 1980s, to enjoy delicacies inspired by his hometown of Guangdong, China. Aptly named Chef Leung''s 12th Anniversary: A Classic Feast 梁师傅十二周年: 梁家经典怀旧五味篇, this time-limited menu features 12 specially crafted dishes, all of which are rare Cantonese and Sichuan dishes, seen on the restaurant's menu for the very first time.

From now till 31 May 2023, diners can enjoy a Buy-3-Free-1 or Buy-6-Free-2 promotion with any orders from this anniversary menu. Each dish is priced at $33.

Wok-Fried Squid Stuffed with Prawn Paste, Bi Feng Tang Style 4.2/5

We first had the Wok-Fried Squid Stuffed with Prawn Paste (避风塘百花酿吊片), featuring Chef Leung's take on "har gao" in the shape of a squid. The Hong Kong sun-dried squid pieces are stuffed with prawn paste, fried, and paired with an addictive base of crunchy rice crackers, shrimp and garlic.

Stewed Seafood with Assorted Vegetables and Crystal Vermicelli Served in Casserole 4/5

Introducing the Stewed Seafood with Assorted Vegetables (海味粉丝什菜煲) on the menu was meant to recreate regal one-pot-stews often made during festive seasons. Flavours here are more delicate while carrying a depth of sweetness from slow-cooking dried shrimps and squid. What we appreciated was the clean stock that contains no artificial flavourings. Main toppings include fish beancurd, broccoli and crystal vermicelli.

Poached Giant Garoupa Fillet with Luffa Melon in Fish Stock 4.5/5

One of our favourites for the night was the Poached Giant Garoupa Fillet with Luffa Melon in Fish Stock (鱼汤胜瓜浸龙趸球). The cloudy broth was brimming with natural sweetness and creaminess from hours of simmering fish bones and meat. I particularly enjoyed the addition of black fungus and, my favourite luffa, for the refreshing crisp. My only gripe was that I preferred a cleaner texture on the giant garoupa fillets instead of the slightly floury mouthfeel.

Slow-Cooked Roast Duck with Sea Cucumber and Shrimp Roe 4.2/5

The Slow-Cooked Roast Duck with Sea Cucumber and Shrimp Roe (虾子海参焖火鸭煲) was served sizzling hot in a claypot. The mix of tender slow-cooked duck, sea cucumber, shrimp roe and tofu skin rolls were covered in a sweet seafood-based gravy.

Boiled Sliced Venison with Spicy Chilli Sauce 4.5/5

Most of my dining companions and I have not had many venison dishes before, but we thoroughly enjoyed the Boiled Sliced Venison with Spicy Chilli Sauce (沸腾爽滑鲜鹿肉). Using the same Si Chuan recipe from Chef Leung's childhood, it features tender and lean venison slices that were first boiled before adding to the numbing spicy chilli sauce. Digging into it past the peppercorns, minced garlic and dried chillies, you will also see strips of celtuce, leek and beansprouts which provide a complementary crunch.

Steamed Kampong Chicken with Fragrant Scallion Oil 4/5

Using a fragrant house-made scallion oil, the Steamed Kampong Chicken (葱油走地鸡) has tender meat and silky skin.

Poached Tianjin Cabbage Topped with Dried Shrimp and Conpoy in Superior Stock 3.5/5

Next was the Poached Tianjin Cabbage (虾亁瑶柱扒津白), which had dried shrimp and conpoy toppings. While we enjoyed the depth of the clear superior stock, we wished for more, especially the portion, considering its price tag.

Pan-Fried Tofu Stuffed with Minced Fish Paste in XO Sauce 4/5

Another classic dish is the Pan-Fried Tofu Stuffed with Minced Fish Paste in XO Sauce (极品酱鱼腐煎豆包). The rich and slightly spicy XO sauce with dried scallop bits scattered on top would go great with a bowl of white rice. Each piece of pillowy soft tofu is stuffed with minced fish paste.

Sauteed Egg with Kurobuta Honey Pork 3.8/5

The Sauteed Egg with Kurobuta Honey Pork (黑豚叉烧炒滑蛋) was much smaller than we expected but was creamy and buttery. The slices of Kurobuta pork were tender and lent a sweetness.

Sauteed Minced Fish with Celery, Honey Peas, Celtuce and Bell Pepper 4/5

We learnt that this dish of Sauteed Minced Fish (生煎鱼崧炒荷芹) is one typically eaten during New Year in the past but is less commonly found around now due to its laborious cooking process. First, the minced fish paste is fried and thinly sliced before being sauteed with sweet celery, honey peas, celtuce and bell pepper.

Pan-Fried Minced Pork with Salted Fish 3.8/5

Finally, the Pan-Fried Minced Pork with Salted Fish (马友咸鱼生煎肉饼) features lean pork laced with bits of salted fish. While we enjoyed the texture of the patties, we found these too salty for our liking.

My dining companions and I don’t take beef, but the last of the 12 dishes is the Wok-Fried Rice Noodles with Sliced Wagyu Beef and Bitter Gourd 和牛凉瓜炒河粉.

Alongside the Buy-3-Free-1 / Buy-6-Free-2 promotion, diners can enjoy 30% off one of Si Chuan Dou Hua's signature dishes. The selection includes Signature Roast Duck with Truffle Sauce (Half $68, Whole $128), Double-boiled Soup of the Day ($30), Signature Bean Curd Medley ($28) and Signature Claypot Rice with Waxed Meat ($36).

Reservations are recommended and can be made via https://www.tablecheck.com/en/parkroyal-kitchener-road-si-chuan-dou-hua/reserve/landing.

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.


Si Chuan Dou Hua Restaurant
PARKROYAL on Kitchener Road
181 Kitchener Rd, Level 3
Singapore 208533
Tel: +65 31385359
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Weekday Lunch: 1130am to 3pm
Weekend and PH Lunch: 1130am to 115pm, 130pm to 3pm
Daily Dinner: 6pm to 10pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit A. Turn right and walk down Kitchener Road. Walk to destination. Journey time about 5 minutes. [Map]

Sumbao Seafood Restaurant @ Race Course Road - Unique Charcoal Claypot Fish Soup Hotpot

Newly opened along Race Course Road is Sumbao Seafood Restaurant serving Ipoh Malaysian-style Zi Char dishes. Unique at Sumbao is its Charcoal Claypot Fish Soup Hotpot that comes in a charcoal stove, unlike the usual fish head steamboat.

Sumbao Signature Claypot Fish Soup Hotpot 4/5

The Sumbao Signature Claypot Fish Soup Hotpot is served in a claypot over a charcoal stove. Customers get to choose the type of fish to go with their claypot fish soup hotpot. There are four choices - Grouper ($48/$65), Red Grouper ($68/$98), Pomfret (Seasonal), and Giant Grouper (Seasonal). The fresh fish is cut into slices and served on the side for customers to cook individually, like having shabu shabu. There are also other ingredients in the claypot, such as fish head, yam, seaweed, tofu, tomato, Chinese cabbage, and celery. The sweet and savoury fish soup is addictive, with a hint of smokiness probably from the charcoal fire and claypot heat.

Hokkien Style Pig's Trotter 4.2/5

A highlight at Sumbao is the Hokkien Style Pig's Trotter. I was surprised at how soft and tender the pig's trotter was, falling apart easily. The pig's trotter was flavourful and well-flavoured from the delicious braising sauce, which goes well with a bowl of steaming rice.

Golden Sand Cereal Chicken, Small $18 | Large 4.2/5

Usually, I have cereal prawn, but Golden Sand Cereal Chicken (Small $18 | Large $28) is first for me. The tender chicken pieces coated in sweet and crispy cereal, plus the aroma from the curry leaves, is a deliciously executed dish that will be enjoyed by both young and old.

Deep Fried Prawns with Special Soy Sauce 4.2/5

I am not sure precisely what the sauce's concoction is, but the succulent Deep Fried Prawns with Special Soy Sauce (Small $19 | Large $33) is very addictive. The sauce's sweetness complemented the fresh prawns, which is very appetising.

Stir Fried Chinese Fungus with Mixed Veg 4/5

Lastly, we had the Stir Fried Chinese Fungus with Mixed Veg (Small $12 | Large $20). I love the use of the different fungus and vegetables, which have a delightful crunch.

Note: This is an invited tasting.


Sumbao Seafood
378 Race Course Road
Singapore 218646
Tel: +65 91328083
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Mon, Wed-Sun: 11am - 230pm, 5pm - 10pm
(Closed on Tue)

Direction:
1) Alight at Farrer Park MRT station. Take Exit B. Turn right and walk to Race Course Road. Turn left onto Race Course Road. Walk down Race Course Road. Walk to destination. Journey time about 5 minutes. [Map]

Spice Brasserie @ Parkroyal on Kitchener Road - Lunch 茶 Buffet

Spice Brasserie at Parkroyal on Kitchener Road has recently launched Lunch 茶. In just one seating of four hours long and at one price, you get to indulge in a lunch buffet, followed by an afternoon tea set. The buffet offers a line up of Malaysia and Singapore inspired dishes that warm you up with familiar tastes and flavours.

Braised Black Vinegar Trotter 4/5

I was surprised to find a very homely dish - Braised Black Vinegar Trotter. Bringing flavours from his hometown, Penang, Executive Sous Chef Patrick Ooi uses Gula melaka in his recipe to develop his version of this family classic. The perfectly braised egg is a star of its own too.

Penang Fried Kway Tiao & Carrot Cake 4/5

Other notable dishes from his hometown include Penang Fried Kway Tiao and Carrot Cake, and if you drop by for the weekday lunch buffet, there will be Penang Assam Laksa as well.

DIY Popiah station

One of the highlights of this buffet is the DIY Popiah station - The turnips was very well stewed with dried shrimps and mushrooms, alongside fluffy shredded eggs and crunchy beansprouts.

DIY Rojak

I had a lot of fun at the DIY Rojak station too, that is filled with chopped juicy pineapples, cucumbers, green mangos, turnips, crunchy youtiaos and beancurd skin.

The buffet line also comes with a live Pratas and Naans station, serving robust fish curry and rich butter chicken. Right beside it is the station where you can order a handpulled Teh Tarik to complement your warm and fluffy pratas and naans.

Chee Cheong Fun

Lo Mai Kai

Other delights include local style dim sum such as Chee Cheong Fun, which is one of our favourites among the dishes, as well as Lo Mai Kai.

DIY Muah Chee

There's even a Muah Chee station too, in which you can simply load your plate with heaps of the well roasted crushed peanuts!

This new Lunch 茶 (pronounced as Lunch-‘cha’) buffet serves you an Afternoon 茶 Set after the lunch buffet ends at 230pm, which allows you to continue to chill with your loved ones till 4pm. Each set comes with free flow of tea and coffee. Featuring Asian sweets such as Nonya Kuehs, you will also get interesting creations such as Portuguese Durian Egg Tarts.

The Saturdays and Sundays Lunch 茶 Buffet is priced at $45 nett per person.

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.


Spice Brasserie
Parkroyal on Kitchener Road
181 Kitchener Road
Singapore 208533
Tel:+65 31382518
Facebook
Website
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Tue-Fri: 12pm - 230pm, 6pm - 10pm
Sat-Sun, PH: 12pm - 4pm, 6pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Farrer Park MRT station. Take Exit A. Turn right and walk down Kitchener Road. Walk to destination. Journey time about 5 minutes. [Map]