Restaurant Kin @ Straits Clan - A Selection Of New Singaporean Food Classics, Many Cultures, One Singapore Cuisine

Restaurant Kin at Straits Clan is helmed by Head Chef Damian D'Silva, affectionately known as "The Grandfather of Heritage Cuisine". I am a big fan of his ethnic cuisines cooked with heirloom recipes, using time-honoured methods and authentic local ingredients. Though straits clan is a club, the lobby level where the restaurant is located is accessible to public.

Pop/s Easter Beef Murtabak 4.5/5

For the upcoming Easter celebration, Chef Damian re-created one of his favourite childhood dish he craves every Easter - Pop's Easter Beef Murtabak ($22). The grounded beef cooked with aromatics are wrapped in soft egg crepe, served with house-made chilli sauce and a raita of yogurt, lime juice, tomatoes, onions and green chilli. The dish will only be available for a limited period from 26 March to 4 April 2021.

Cuttlefish Kang Kong 4.2/5

The Cuttlefish Kang Kong ($20) is a vanishing hawker dish which comes with a medley of cuttlefish, kang kong, pineapple, and deep-fried dough fritters tossed in fermented shrimp paste, sugar and calamansi. Chef Damian has added pineapple to it, just like how his granddad liked it.

Namgka Rendang 3.8/5

Do you know unripen jackfruit can be cooked into a dish? The unripen jackfruit is slowed cooked for 7 hours in a rich and fragrant 15-spice masala coconut gravy. Nangka Rendang ($28) is a gluten-free and vegetarian dish. While I enjoyed the dish, I feel that its soft texture may not be well received by everyone. Similar to how some people does not like brinjal.

Ayam Kalasan 4.8/5

One of my favourite dishes is the Ayam Kalasan ($38). The very instant I bite into the tender chicken thigh, my eyes brightened up. It reminds me of my favourite KFC original flavoured chicken. There is some similarity in the spices used. The whole chicken thigh is slow-simmered in coconut water, candlenut, lemongrass, blue ginger, and then deep-fried. No wonder the ayam kalasan is so aromatic.

Daging Sambal Hijau 4.2/5

Another beautiful Malay dish of Indonesian heritage is the Daging Sambal Hijau ($42). The thinly-sliced beef striploin is marinated overnight with cumin, coriander and fennel. It is stir-fried in green chilli sambal before servicing. Worry not, it is not a spicy dish. In fact, the green chilli sambal accentuated the enjoyment of the tender beef slices.

Wok Fried Dragon Tooth Cabbage 4.5/5

Always remember to have your vegetable for a balance diet. The Wok Fried Dragon Tooth Cabbage ($12) wok fried with oil, garlic and artisanal soy sauce. Though simple, it showcases the sweetness of the cabbage while retaining a delectable texture.

King Prawn with Dry Sambal 4.8/5

The King Prawn with Dry Sambal ($48) is plump, huge and crunchy. The fresh prawn is cooked in a rich and piquant sambal made entirely from stone-ground dried chillis finished with assam.

Pork Knuckle Debai 4.5/5

A classic dish on the new menu is the Pork Knuckle Debai ($68). It is a festive dish in Chef Damian household during Christmas. The classic Eurasian dish comprises of roasted pork, smoked pork knuckle and potatoes. The homely and hearty dish is definitely one of the crowd's favourite, it is wiped clean to the last drop.

Assortment of Kueh 4.2/5

Wrapping up the meal, we have the Assortment of Kueh ($25) which may change daily. During our visit we have the Apom Berkuah, Serang Semut and Pulat Tai Tai. The Serang Semut is an unique Malaysia cake made with burnt sugar, condensed milk and flour. For the Pulat Tai Tai, freshly made kaya is spread on top of the glutinous rice cake to be eaten together.

Apom Berkuah is a nonya-style pancake that is served with banana or durian sauce. The soft and fluffy Peranakan kueh is made with rice flour, coconut milk, gula melaka and yeast. 

A must have is Chef Damian's Kueh Kasui. It is the best steamed tapioca kueh with gula melaka I ever eaten. The melt in the mouth mochi texture is coated with grated coconut for a lifted enjoyment.

Besides the new dishes, Kin has also launches new cocktails featuring classic ingredients found in local heritage cuisine, elevated with modern bartending techniques by the Straits Clan beverage team.

Note: This is an invited tastng.


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Restaurant Kin
Straits Clan
31 Bukit Pasoh Road
Singapore 089845
Tel: +65 63209180
Facebook
Website
Nearest MRT: Outram Park (NE Line, EW Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 6pm - 930pm
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Turn left onto Teo Hong Road. At the end of Teo Hong Road turn left and continue on Bukit Pasoh Road. Walk to destination. Journey time about 3 minutes. [Map]

Xin Cuisine @ Holiday Inn Atrium Singapore - Ushers In A Prosperous Year Of The Ox

Xin Cuisine at Holiday Inn Atrium Singapore ushers in a prosperous Year of the Ox with perennial favourites for takeaways and lavish set menus for up to 8 persons.

Alaskan Crab with Salted Egg Yolk Sauce Yu Sheng 3.8/5

For this year Lo Hei, Xin Cuisine introduces the Alaskan Crab with Salted Egg Yolk Sauce Yu Sheng ($98/$138) available for both dine-in and takeaway. The salted egg yolk sauce gives the yu sheng a tangy twist to the traditional taste. However, I feel that the sweetness can be reduced and the salted egg yolk sauce can be more prominent.

Trilogy of Dim Sauce Delicacies 4/5

Before moving to dinner proper, we started with a Trilogy of Dim Sauce Delicacies. On the plate, we have Pork Dumpling, Deep-fried Prawn Dumpling with Salad Sauce and Deep-fried Yam Dumpling. My favourite is the yam dumpling shaped like a swan with fragrant yam encase by a crispy exterior.

Double-boiled Conch Meat with Dried Scallops & Cordyceps Flower 4.2/5

The Double-boiled Conch Meat with Dried Scallops & Cordyceps Flower is a hearty and nourishing soup to line the stomach before starting on the mains.

Abalone Treasure Pot 4.5/5

Pen Cai which is customarily eaten during Lunar New Year is a festive casserole hotpot dish that symbolises prosperity and abundance. The Abalone Treasure Pot is layered to the brim with premium ingredients such as whole abalone, fresh scallop, deep-fried fish maw, sea cucumber, live prawns,  roasted meat and more.

Wok-fried Glutinous Rice with Preserved Meat 4.2/5

Ending the mains, we have the Wok-fried Glutinous Rice with Preserved Meat. A delectable and excellent rice dish showcases the use of Chinese cured meats to elevate an ingredient that we eat almost daily to a whole different level.

Xin's Deep-fried Nian Gao with Coconut Milk 3.5/5

Last but not least, we have the Xin's Deep-fried Nian Gao with Coconut Milk to wrap up the sumptuous dinner.

Xin’s Set Menus are available for order from 7 Jan to 26 Feb 2021 and reservations for Chinese New Year Reunion Dinner is now open. For more information about Xin Cuisine Chinese Restaurant’s CNY Set Menus, please click here.

Note: This is an invited tasting.


Xin Cuisine Chinese Restaurant
Holiday Inn Singapore Atrium
317 Outram Road
Singapore 169075
Tel: +65 67317173
Facebook
Website
Nearest MRT: Tiong Bahru (EW Line)

Opening Hours:
Wed-Fri: 1130am - 3pm, 530pm - 930pm
Sat & Sun: 1130am - 1pm, 115pm - 3pm, 530pm - 930pm

Direction:
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru MRT station (Stop ID 10169). Take bus number 123. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Angel & Devil Asian Fusion Bistro @ Keong Saik Road - Decent Food But Nestled In A Very Competitive F&B Area

Keong Saik Road in the modern day is known for its vibrant F&B scene with many restaurants along the stretch of shophouses. Opened back in September 2020 at the heart of Keong Saik Road without any hype, Angel & Devil Asian Fusion Bistro offers Asian-European cuisine with a range of affordable alcohols that comes as part of the experience.

Devil's Mac & Cheese 3.8/5

Our lunch started with the Devil's Mac & Cheese ($12). The generous topping of bacon bits, crispy floss, onion and cheese, gives the dish the extra layer of flavour and textural enjoyment. I felt the sweetness can be slightly reduced, to allow the cheese profile to be more prominent.

Guinness Braised Baby Pork Ribs 3.8/5

Moving to the mains, we started with the Guinness Braised Baby Pork Ribs ($32). The baby pork ribs are cooked to fork-tender with the hint of Guinness coming through but not overpowering. The coat of 5 pepper crust smartly brightens the taste profile.

Signature Cereal Crusted Baked Cod Fish 4/5

My favourite dish goes to the Signature Cereal Crusted Baked Cod Fish ($32). The superior soy broth complements excellently with the moist and buttery cod fish. I enjoyed the execution as it leans towards the familiarity of the Asian steamed fish with delightful crusted cereal coat atop the skin.

"Angel Meet Devil" Sundae 3.5/5

Suitable for sharing is the "Angel Meet Devil" Sundae ($15). I am not sure why the name but angel probably refers to the cotton candy wrapped around the hot chocolate cake, vanilla ice cream and raspberry sorbet like a group of cloud. I would assume devil is the sinful indulgence of the dessert.

I feel that the food at Angel & Devil is actually quite decent. However, I find the pricing is quite expensive for the a la carte items, especially when there is a lot of competition in the area. Being new and unknown, it is quite hard to draw customers away from the established restaurants in the area. If you are on a budget, I would recommend going for the lunch sets ranging from $10 to $20 that comes with house salad, soup of the day, choice of mains and medley fruits with greek yoghurt and chia seeds.

Note: This is an invited tasting.


Angel & Devil Asian Fusion Bistro
22 Keong Saik Road
Singapore 089129
Tel: +65 82242249
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Nearest MRT: Outram Park (EW Line, NE Line)

Opening Hours:
Mon: 530pm - 11pm
Tue-Sun: 11am - 3pm, 530pm - 11pm

Direction:
1) Alight at Outram Park MRT station. Take Exit H. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk to destination. Journey time about 10 minutes. [Map]

Hotel Soloha @ Keong Saik Road - New Charming Boutique Hotel Nestled In The Culture Rich Keong Saik Neighbourhood

Treat yourself to an adventurous weekend escapade at Hotel Soloha - a new 45-room boutique hotel nestled within Chinatown's heritage and cultural epicentre, Keong Saik Road. It is the perfect place to experience Singapore's unique culture, and its strategic location is home to a good number of bars, restaurants, and eateries as well.

Designed by interior design firm Avalon Collective and architect Asolidplan, step through the wooden panel doors into a whimsical space decked in elements of urban jungle chic and tropical modernism, with local artists adding their own inimitable touch to the space.

Situated just right next to the technicolour bar reception counter, attention may be particularly drawn to its 3m wide pop-art mural by local artist, Ethrisha Liaw. The mural, along with her artwork in the guest rooms, revolves around the central theme of ‘play’, exploring tropical sensuality through the use of pop gradients and uncanny visual textures to create a sense of dynamic movement.

Marvel at the 13-metre high painted art piece by local artist Danielle Tay installed in the lift shaft, which further emphasised the forest theme of the hotel. The artwork, aptly named ‘Spirit of the Forest’, seeks to take guests on a journey of curiosity and adventure in a mystical forest as they ride the elevator.

The Hotel offers five types of rooms – the standard, superior, deluxe, loft and suite – with deluxe rooms starting from $250++ per night. We checked into the Loft room with a comfortable double bed on the mezzanine floor. Upon entering the room, guests are immediately greeted by its warm and inviting elements such as the veneer wood panels or grey-cosy wallpaper, a classic rattan chair, and bright pops of colour added by the bright orange headboard and experimental collages by local print designer, Ethrisha Liaw, beautifying its walls.

To wash away the grime of the day's adventures, guests may be pampered in the bathroom with its patented Hansgrohe Raindance shower, figured glass panels, a magnifying vanity mirror, and the hotel’s in-house toiletries, including lemongrass shampoo and lavender body wash.

Climb up the ladder steps to recline on the plush 30cm-thick mattress which allows for restful sleep for both light and heavy sleepers. The hotel also offers a Smart Cable TV armed with cable and paid channels, and access to YouTube, Netflix and Spotify - perfect for a long night’s binge on one’s favourite television series. The Smart Room Control Unit in every room allows guests to manage lighting and air-conditioning with the press of a button. A variety of preset light settings from ‘party’ to ‘romantic’ give guests the luxury to create the ambience they desire.

Other facilities at Hotel Soloha includes the Games/Meeting Room on the first floor. It is equipped with its very own table tennis table, and doubles as a meeting room.

Or step out into the lush alfresco area at the Courtyard on the second floor for a relaxing afternoon.

As night falls, have dinner at the newly-opened fusion ramen establishment Takeshi Noodle Bar, located right within Hotel Soloha. It offers a curated selection of ramen such as the Sliced Wagyu Beef with Truffle Iberico Tonkotsu, Honey Roasted Iberico Pork with Burnt Miso Iberico Tonkotsu, Seafood Szechuan Mala Iberico Tonkotsu, and Truffle Mentaiko Linguini with Aburi Salmon & Ikura. To complete the indulgent meal, go for their delectable sides such as the mentaiko oysters, char siew and grilled sirloin beef strips.

The hotel also offers a complimentary breakfast buffet, available from 7am to 10am, with breakfast classics such as the scrambled eggs, sausages, hash browns and cereals, to go with your coffee, tea or juice.

‘Soloha' combines 'so', an expressive portmanteau that emphasises the idea of 'to such a great extent' and 'aloha', the catchy Hawaiian greeting that is about living life. Hence, to be Soloha essentially means living an expressive, #yolo life filled with superlatives. Hotel Soloha aims to create a destination hotel that not only fits into Keong Saik’s charming self but is also a modern interpretation of a Singapore that is bold, stylish and cultured. For the dreamers and adventure seekers-alike, it is the perfect place to go on an adventurous journey or a weekend getaway, with free reign given to unfettered imagination, creativity and infinite possibilities.

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.


Hotel Soloha
12 Teck Lim Road
Singapore 088387
Tel: +65 62228881
Facebook
Website
Nearest MRT: Outram Park (EW Line, NE Line)

Direction: 
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk down Keong Saik Road. Turn left onto Jiak Chuan Road. Walk to destination. Journey time about 10 minutes. [Map]

Soon Heng Pork Noodles @ Neil Road - Bedok 85 Style Bak Chor Mee

If you like the Bedok 85 style of Bak Chor Mee, then you are in for some great news. Soon Heng Pork Noodles at Neil Road serves a good bowl of the soupy style bar chor mee. Furthermore, it is located in the central of Singapore, hence for people like me staying in the West, it is more conveniently located.

Bak Chor Mee 4.5/5

The bowl of Bak Chor Mee ($4/$5) comes in 2 portions. We have the $4 portion which comes with 3 meatballs, 2 wanton and minced pork in the sweet soup that is robust and packed with flavours. Diner also gets to have a choice of noodles - mee kia, mee pok, mee tai bak and kway teow.

Unlike other bak chor mee stalls, the broth here is almost like a ramen broth that is rich and intense. This is achieved by simmering pork bones overnight for that heavenly flavour. It is so delicious that I drink up everything, not leaving a single drop. Picking the bone, what needs to improve is the wanton. The dough is a bit thick, and the filling lacks flavour.

Soon Heng Pork Noodles
120 Neil Road
Singapore 088855
Tel: +65 97928106
Facebook
Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Mon-Sat: 8am - 3pm

Direction: 
1) Alight at Outram Park MRT station. Take Exit 4. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk down Keong Saik Road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk straight down Neil Road. Walk to destination. Journey time about 3 minutes. [Map]

Xin Cuisine @ Holiday Inn Atrium Singapore - A Luxury Chinese New Year Celebration

Xin Cuisine Chinese Restaurant at Holiday Inn Atrium Singapore will be launching its Lunar New Year 2019 Set Menu on 14 January 2019 and will be available till 20 February 2019.

Salmon and Tuna Yu Sheng

Fresh on the menu is the Salmon and Tuna Yu Sheng with Fish Skin and Kumquat Sauce ($78/$98) The tuna is seared on the surface which adds to its texture and bite. Order online before 31 January to enjoy a 20% early bird discount.

Xin's Barbecue Meat Platter

From Xin's Barbecue Meat Platter, I had a taste of their Roast Duck, Roast Pork and Soy Sauce Chicken, which also form their Trio Barbecued Meat Platter in the Set Menu. The roast duck was lean but the skin was crisp and meat was still quite tender. The pork is the one that many will dive right into it.

Double-boiled Matsutake with Hasma

Part of the set menu, Double-boiled Matsutake with Hasma is a clear soup that is deeply nourishing, a good respite for the body from all the rich celebratory dishes.

Xin’s Abalone Treasure Pot

Xin’s Abalone Treasure Pot ($288/$428) is apparently one of the most popular festive takeaways and is possibly one of my favourite Pen Cai so far, thanks to the well braised sea cucumber and collagen-rich fish maw. I also like that the roast duck has its crispy skin retained and not dumped in like a stewed meat. The second layer of vegetables comprises items like mushrooms and radish, were equally delectable.

Wok-fried Glutinous Rice

Something familiar and comforting, wrap up your Lunar New Year meal with their Wok-fried Glutinous Rice with Chinese Sausage and Preserved Meat. It is this time of the year that I truly appreciate the complex flavours of our traditional cured meats and how they could make simple rice taste so unbelievably good.

Mango Pomelo Sago and Niao Gao

One of the desserts served is a refreshing Mango Pomelo Sago with Dragon Fruit, accompanied by Deep-fried Xin’s Red Dates and Assorted Nuts Nian Gao. The Niao Gao is a healthier version - loaded with nuts, so each bite is not just empty calories but of good nutrients from the mixed nuts. I like the extra crunch and bite from the nuts but they tasted a bit too raw for my liking. A good old traditional Niao Gao, intense and gooey, might be more satisfying.

Festive takeaways will be available for order from their eShop (http://singaporeatrium.holidayinn.com/eShop) from 2 January to 17 February 2019. Enquiries and reservations can be made through xin.sinhi@ihg.com or 6731 7173.

Words and photos 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.


Xin Cuisine Chinese Restaurant
Holiday Inn Singapore Atrium
317 Outram Road
Singapore 169075
Tel: +65 67317173
Facebook
Website
Nearest MRT: Tiong Bahru (EW Line)

Opening Hours:
Daily 12pm - 230pm, 630pm - 1030pm

Direction:
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru MRT station (Stop ID 10169). Take bus number 123. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]