Showing posts with label .Station: Boon Keng. Show all posts
Showing posts with label .Station: Boon Keng. Show all posts

Sunday, November 12, 2023

Yaowarat Seafood @ Lavender Street - Transporting Your Tastebuds to Bangkok's Chinatown

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Yaowarat Seafood, formerly nestled in Teck Chye Lane, has found a new abode on Lavender Street, bringing with it a taste of Thai-Chinese seafood cuisine inspired by Bangkok's renowned Yaowarat district.

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Blanched Ark Cockles on Ice

A novel experience begins with the Blanched Ark Cockles ($13 for 500g/ $20 for 1kg), a departure from the local variety, boasting plump succulence with a satisfying crunch and without the overpowering blood taste.

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Homemade Moo Ping (Pork Satay)

Grilled to perfection, the Homemade Moo Ping ($3.30 each, minimum 2pc) unveils skewered pork bathed in a special homemade marinade, rendering the meat tender, succulent, and slightly sweet.

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Deep Fried Garlic Pork

Taking the crown for my favourite dish is the Deep Fried Garlic Pork. Tender pork cubes wok-fried to crisp perfection, accompanied by whole crispy garlic gloves, offering a delightful depth of flavour and fragrance.

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Thai Stir Fried Morning Glory (Kang Kong)

Freshwater Kang Kong ($12) is stir-fried to crunchy perfection with fragrant garlic, chilli, and soy-based sauce, though a bit more spice could elevate its kick.

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Live Mud Crab Vermicelli

The Live Mud Crab Vermicelli ($60) sees the vermicelli absorbing the sweet crustacean essence, with room for a bit more peppery punch.

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XO Seafood Treasure Pot

The XO Seafood Treasure Pot ($68) presents a medley of seafood treasures simmered in a rich, milky broth enhanced with a shot of aromatic XO liquor. While delicious, it leans more towards a local crab beehoon than a Thai dish.

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Tom Yum Mama Noodles Pot

Currently, at a promotional price of $9.90 and $12.90 with a drink, the Tom Yum Mama Noodles Pot is a slurp-worthy explosion of fiery Tom Yum essence, complemented by prawns, squid, crispy pork skin, and a raw egg.

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Thai Steamed Seabass in Spicy Garlic Lime

The Thai Steamed Seabass in Spicy Garlic Lime ($30) embodies Thai cuisine's essence, delivering a tantalising combination of sharp, sour, and spicy flavours. It could use more of the spicy kick.

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Grilled Australian Rock Lobster

A grand entry is made by the Grilled Australian Rock Lobster ($120 for 800g), showcasing the natural richness and succulence of premium rock lobster, distinctively firmer and sweeter than its Boston counterpart.

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Salted Egg Squid

A crowd-pleaser, the Salted Egg Squid ($21) features generously cut squid encased in a delectable salted egg coating, accented by heat from chilli and fragrance from curry leaves, seemingly a blend of Thai-Chinese and local influences.

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Singapore Chilli Crab Meat with Fried Mantou

The Singapore Chilli Crab Meat with Fried Mantou ($24) nods to local flavours. While well-executed, the crab meat needs more presence. Pair it with the golden, pillowy mantou to soak up the delicious chilli crab sauce.

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Chatuchak Coconut Ice Cream

For a sweet conclusion, the Chatuchak Coconut Ice Cream ($7) offers velvety coconut delight adorned with cashews, fried mung beans, sweet corn, and tender coconut meat.

Overall, Yaowarat Seafood presents bold flavours that many in Singapore would appreciate, albeit with some tweaks to suit local palates. The addition of Singaporean dishes to the menu adds variety but also deviates slightly from its Thai-Chinese authenticity.

Note: This is an invited tasting.


Yaowarat Seafood
320 Lavender Street
Singapore 338820
Contact: +65 68585988
Facebook
Instagram
Website
Nearest MRT: Boon Keng (NE Line)

Opening Hours:
Daily: 12pm - 3pm, 5pm - 930pm

Direction:
1) Alight at Boon Keng MRT station. Take Exit C. Walk straight down Serangoon Road towards Lavender Street. Turn left onto Lavender Street. Walk to destination. Journey time about 5 minutes. [Map]

Saturday, March 11, 2023

Char Restaurant @ Jalan Besar - Celebrates Nin Years With A Refreshed Menu

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Lauded for its excellent Cantonese roast meats, especially its Char Siew, Char Restaurant at Jalan Besar celebrate its ninth anniversary and presents a scintillating new line-up of unique dish offerings and inspired renditions of familiar classics.

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Double Roast 4.2/5

Inevitably we had to have the Cantonese roasts. We started with the Double Roast ($38) of their Signature Char Siew and Crispy Roast Pork. The char siew is still as good as I remembered, with the right portion of fats and lean meat. What impressed me most was the crispy roast pork, which fares better than the last time I had it.

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Mala Char Siew 3.8/5

One of their new offerings is the Mala Char Siew ($20). The idea is interesting, but the housemade mala sauce lacked the piquant numbness I expected. It can't help associating it with Lan Gan Ma or Gan Xiang instead of mala. Putting the expectation of its description aside, it is still a well-executed dish.

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Pig's Stomach with Anxin Chicken Soup 4.2/5

The Pig's Stomach with Anxin Chicken Soup ($32) is a hearty and belly-warming soup. The flavourful double-boiled soup is given an added punch with the addition of white peppercorns. It also comes brimming with tender pig's stomach slices and a whole fall of the bone chicken leg. The soup can be more peppery though.

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Okra Banana Delight 4/5

The Okra Banana Delights ($15.50) is a novel pairing that I have not seen or eaten anywhere before. The sauteed okra in sweet and spicy sambal sauce comes with torched sliced bananas. A weird combination, but the banana's sweetness did provide the balance. However, is it necessary? Probably not.

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Spicy Sichuan Chicken with Ice Cream 4/5

Another unusual combination is the Spicy Sichuan Chicken with Ice Cream ($18.80). It is a quirky take on the classic La Zi Ju which the juicy deep-fried chicken chunks are served with a scoop of vanilla ice cream. Once again, I don't know whether the hot and cold combination is necessary though it did not throw the dish's balance off.

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Hometown Beancurd with Minced Meat 4/5

Handmade daily is the Hometown Beancurd with Minced Meat ($16.80). The egg beancurd is silky smooth, tossed in a lip-smacking housemade premium soya sauce, with a crowning of minced meat.

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Tornado Butter Egg Prawns 4.2/5

From the seafood section, we had the Tornado Butter Egg Prawns ($22), which showcases the chef's skill in making the buttery egg floss, enveloping the succulent tiger prawns with fragrant curry leaves and chilli padi.

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Crabmeat Fried Rice 4/5

Wrapping up our dinner is a hearty staple plate of Crabmeat Fried Rice ($19.80) comprising chunks of prized Sri Lankan crab meat, shiitake mushrooms and a generous spoonful of tobiko over the fragrant wok hei imbued egg fried rice.

Overall the dishes at Char Restaurant are still up to the mark. However, some of the new creations are not innovative but gimmicky. While they didn't throw the flavours off, it was also unnecessary, such as adding banana to the okra and ice cream to the spicy Sichuan chicken.

Note: This is an invited tasting.


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Char
363 Jalan Besar
Singapore 208994
Tel: +65 68427759/ +65 96613678
Facebook
Instagram
Website
Nearest MRT: Bendemeer (DT Line), Lavender (EW Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 530pm - 930pm

Direction:
1) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Turn left onto Horne Road. Walk to the end of Horne Road. Turn right onto Tyrwhitt Road. Turn left onto Beatty Lane and walk to Jalan Besar Road. Cross the road and walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Bendemeer MRT station. Take Exit A. Turn right and walk down Kallang Bahru Road towards Lavender Street.  Cross the road and turn right onto Lavender Street. Walk towards Bendemeer Road. Turn left onto Bendemeer Road. Walk to destination. Journey time about 12 minutes. [Map]

Saturday, June 18, 2022

Wild Coco @ McNair Road - A Delicious Plate Of Nasi Lemak As Good As Dickson Nasi Lemak

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Are you missing Dickson Nasi Lemak after it temporarily closed its shop upon Malaysia's live chicken export ban to Singapore? If you are, I have a piece of good news. I have discovered Wild Coco at McNair Road, which sells an excellent plate of Ayam Goreng Berempah that is comparable to Dickson Nasi Lemak. Furthermore, you can dine-in at Wild Coco, unlike Dickson Nasi Lemak, which only could takeaway.

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Ayam Goreng Berempah 4.5/5

We had the Ayam Goreng Berempah ($9.80), which comes with a whole spiced chicken leg, fried egg, ikan bilis, peanuts and sambal chilli. The deep-fried whole chicken leg is crispy on the exterior and well-flavoured by the beautiful aroma of the various spices. On the other hand, the meat is tender and juicy. It is comparable to Dickson Nasi Lemak.

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As for the rice, Wild Coco's version is more subtle, while Dickson Nasi Lemak's version is robust and rich. The sambal chilli is also better at Dickson Nasi Lemak, which is spicier and more fragrant.

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However, Wild Coco fares better in other areas. First, their Ayam Goreng Berempah comes with a fried egg instead of a hard-boiled egg at Dickson Nasi Lemak. Second, you can dine-in at Wild Coco, meaning you can have your food fresh out of the kitchen while Dickson Nasi Lemak can only takeaway.

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After comparing the Ayam Goreng Berempah at both Wild Coco and Dickson Nasi Lemak, I find both have pros and cons. However, Wild Coco has a slight edge because you can dine in, and there are more varieties such as Fried Sambal Fish Nasi Lemak and other side dishes.


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Wild Coco
Blk 122 Mcnair Road
#01-45
Singapore 320122
Tel: +65 91193822
Facebook
Nearest MRT: Boon Keng (NE Line), Farrer Park (CC Line), Novena (NS Line)

Opening Hours:
Mon: 1030am - 3pm
Tue-Sat: 1030am - 830pm
(Closed on Sun)

Direction:
1) Alight at Boon Heng MRT station. Take Exit A. Turn left and walk to Towner Road. Walk to traffic junction of Towner Road and McNair Road. Cross the road onto McNair Road and walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Farrer Park MRT station. Take Exit G. Walk to bus stop at Sri Srinivasa Perumal Temple (Stop ID 07211). Take bus number 21, 125, 130 and 139 . Alight 2 stops later. Cross the road and walk to McNair Road. Walk to destination. Journey time about 10 minutes. [Map]

3) Alight at Novena MRT station. Take Exit B. Walk to bus stop at Novena MRT station (Stop ID 50038). Take bus number 21. Alight 4 stops later. Walk to destination. Journey time about 12 minutes. [Map]

Tuesday, February 26, 2019

Subrosa Private Dining @ Jalan Besar - Exclusive Farm-To-Table Fine Dining Experience Without An Ostentatious Price Tag

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With home private dining getting popular in Singapore, a new private dining restaurant concept has sprung in the F&B scene. One such new establishment is Subrosa Private Dining at Jalan Besar. The private dining restaurant is helmed by both Executive Chef Steven Snowdon from London and Consulting Chef Francis Lee from Singapore, offering an amalgamation of East and West. A 7-course menu is priced at $128 for lunch and $168 for dinner.

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Artisan Bread Selection

Our 7-course dinner started with a selection of homemade Artisan Bread. However I was drawn to the homemade Truffle Butter that was arousing my senses while waiting for the bread to be served. I have to refrain myself from picking up another piece of the bread to finish up the truffle butter.

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Fresh is Best 3.8/5

Next we moved to a cold starter, Fresh is Best. The fresh and sweet scallop is paired with fermented melon, cucumber, dill, lemon and smoked trout roe. I applauded the chefs effort in making his own pickled and fermented fruits and vegetables. It did give the dish a vibrant taste. However I thought there was a bit too much flavours at work masking the natural sweetness of the scallop.

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The Cocktail 4/5

We were in luck as the crabs were just delivered the morning of our visit. The Cocktail comes with crabmeat that has been painstakingly removed from its shell. It is presented in a glass with aerated shrimp. The richness of the aerate shrimp tastes almost like crab roe. The bloody mary tomato is a lovely touch to cut through the richness.

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Quaking Cod That 4/5

The Quaking Cod That is another dish on the menu that showcases the influences of both East and West. The fat and buttery cod fish is wrapped in a layer of nori and topped with ginger and shimeji. This is served together with an aromatic duck consomme. An interesting combination that replicate the Asian steamed fish.

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Palate Cleanser 4.2/5

Before moving on to our next course, we are served the palate cleanser which is Lychee Sorbet with morello cherry granita, chocolate mint and preserved mandarin orange. It is a well received break to refresh the palate after all the rich flavoured dishes.

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Oh 'Dang! 4.8/5

After travelling around the world , we are back home with Oh 'Dang!, a local rendang dish consists of ox cheek, carrot puree, purr and topped with coconut flakes. The fork tender ox cheek took me by surprises with its texture and robust rempah. I didn't expect the restaurant to be serving me such a well executed local dish.

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Remember Mee 3/5

The other locally inspired dish is the Remember Mee or Hokkien Mee a luxurious take using the  lobster with yellow noodle and bee hoon. I don't quite get the idea when the broth is pour into the plate at table side. It fell short of my expectation as the noodles didn't get to absorb the robustness of the broth. The pro is it comes with pork lard.

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Tropical Passion 4.5/5

Wrapping our 7-course dinner is the Tropical Passion. When I first read the menu, I thought I will be served a plate of fruits with the description just mentioning the dish consists of coconut, mango, lime and passionfruit. It was a pleasant surprise with the exquisite presentation.

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You probably has the same doubt as me what makes Subrosa different from other restaurants? Apparently you can’t just walk in and you need to make reservation 2 days prior. Hence it is categorised as a private dining restaurant. I also understand the chefs are flexible with their menu and they will try to accommodate to your request within the capability.

Note: This is an invited tasting.


Subrosa Private Dining
369 Jalan Besar
Singapore 208997
Tel: +65 66100555
Facebook
Website
Nearest MRT: Boon Keng (NE Line), Lavender (EW Line)

Opening Hours:
11am - 12midnight

Direction: 
1) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Turn left onto Horne Road. Walk to the end of Horne Road. Turn right onto Tyrwhitt Road. Turn left onto Beatty Lane and walk to Jalan Besar Road. Cross the road and walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Boon Keng MRT station. Take Exit C. Turn left onto Boon Keng Road.  Walk to Bendemeer Road. Turn right onto Bendemeer Road. Walk down Bendemeer Road to Jalan Besar Road. Walk to destination. Journey time about 12 minutes. [Map]

Saturday, September 30, 2017

CHAR Restaurant @ Jalan Besar - The All New Premium Slow Roasted Kurobuta Char Siew

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CHAR Restaruant is started back in 2014 by two Vietnam born brothers Anthony and Alvin Ung who used to live and work in the United Kingdom before re-locating to Singapore. The duo opens their first restaurant at Guillemard Road  before moving to their current location at Jalan Besar. CHAR restaurant is known for their unique twist on traditional Chinese roasts such as char siew, roast pork and roast duck, accompanied by a sizeable Cantonese-based menu.

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Passionfruit Prawn Ball 4/5

Our dinner started with some Passionfruit Prawn Ball ($22) which is shelled, lightly dusted in flour and deep fried to an enjoyable crunchy and crispy texture. The prawns are then coated in a sweet and tangy passionfruit dressing, for a refreshing finish.

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Signature Double Boiled Chicken Soup 4.5/5

Cantonese cuisine is known for the soup and not to be missed is the Signature Double Boiled Chicken Soup ($10). The bowl of soup comes with chicken pieces, morel mushrooms, white cabbage and dried scallops. The comforting bowl of soup has a milky consistency, packed with depth. This is achieved from boiling chicken bones and cartilage for hours. Do note that limited bowls are available per day.

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Signature Char Siew 4/5

The Signature Char Siew ($6 per 100g) is the brothers' original creation for their restaurant opening. A minimum order of 300g is required. Using pork belly for their char siew, I was told the balanced ratio of lean and fat undergone 3 different stages of cooking to achieve the tenderness and moist. During the last stage, a special marinade consists of 30 different ingredients is infused into the pork belly. The char siew texture indeed is very soft, almost felt like having a piece of fat. The sticky dark sauce was really sweet, in fact a bit too sweet for me.

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Premium Slow Roasted Kurobuta Char Siew 4.5/5

The brothers' latest creation is the Premium Slow Roasted Kurobuta Char Siew ($20 per 150g) which is only available during dinner and needed be to reserved beforehand. Only 10 portion is available each day. Using the premium kurobuta pork belly, it has a higher lean to fat ratio with marbling. It gives the char siew a firm yet moist bite. It is then slow roasted over a combination of charcoal and sweet lychee wood, giving it an aromatic smoky flavour.

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Black Garlic Stewed Chicken in Casserole 4/5

Give me a bowl of rice, that is my thought when the Black Garlic Stewed Chicken in Casserole ($15.80) is served. The claypot comes with pieces of chicken thigh and oyster mushroom braised in a dark sauce consisting of oyster sauce, dark soya sauce and sugar. The roasted black garlic cloves provided a nice caramelised sweetness to the dish.

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Fresh Wild Yam with Pork in Sambal Sauce 4/5

The Fresh Wild Yam with Pork in Sambal Sauce ($13.80) is an interesting dish incorporating fresh wild yam with pork slices, celery and green peppers in sambal belachan sauce. Although sambal belachan is used, it is not as spicy as I thought. In fact it is well balanced, with a nice wok hei aroma. My favourite element is the crunchiness of the wild yam.

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Charcoal Beancurd with Spinach and Wild Fungi 4.2/5

From crunchiness, my attention moved to the silky Charcoal Beancurd with Spinach and Wild Fungi ($14.80).  Freshly made daily from scratch and infused with charcoal powder, the beancurd is first steamed and then deep fried. A light broth consisting of oyster sauce, dried scallop and wild mushrooms is drizzled over the beancurd, giving it a coat of shine for a wonderful dish.

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Crispy Egg Noodles with Kurobuta Pork 4.5/5

Last but not least we have the Crispy Egg Noodles with Kurobuta Pork ($16.80) to wrap up the dinner. I enjoyed how the egg noodles managed to soak up the delightful broth while still have a slight crisp to it. The jewel on the crown is the lightly pan-fried Kurobuta pork.

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Besides the roasts and Cantonese dishes, CHAR restaurant offers a selection of ciders and ales specially handpicked by the Ung brothers. Everyday there will be three ales and a cider by draft at $14 per pint and $8 for half a pint. On top of that, there are bottle ales and ciders at $15 and $14 a bottle respectively.


CHAR Restaurant
363 Jalan Besar Road
Singapore 208994
Tel: +65 68427759
Facebook
Website
Nearest MRT: Lavender (EW Line), Boon Keng (NE Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 6pm - 10pm
(Closed on Mon)

Direction: 
1) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Turn left onto Horne Road. Walk to the end of Horne Road. Turn right onto Tyrwhitt Road. Turn left onto Beatty Lane and walk to Jalan Besar Road. Cross the road and walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Boon Keng MRT station. Take Exit C. Turn left onto Boon Keng Road.  Walk to Bendemeer Road. Turn right onto Bendemeer Road. Walk down Bendemeer Road to Jalan Besar Road. Walk to destination. Journey time about 12 minutes. [Map]

Sunday, January 8, 2017

Casuarina Curry @ Macpherson Road - Ondeh Ondeh Prata, A New Way To Appreciate Prata

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Casuarina Curry is a household name in Singapore known for its prata, murtabak, roti john, thosai and briyani, offering a variety of South and North Indian cuisine. Recently the business expanded with 2 more branches at Sixth Avenue and Macpherson Road, on top of their flagship outlet at Casuarina.

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Teh Tarik 4/5

I specially head down to their Macpherson outlet to try out their new invitation, Ondeh Ondeh Prata. Before that let's have the a cup of the Teh Tarik ($1.20) and their Plaiin Prata ($1.20 each).

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Plain Prata 3/5

Unfortunately my Plain Prata was stale, the restaurant did not serve me a freshly made one. It also has a strong taste of margarine. This is definitely not the standard I have done.

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Ondeh Ondeh Prata 4.5/5

The highlight and the reason why I am here is the Ondeh Ondeh Prata ($4.90). What exactly is it? It is actually made up of crispy tissue prata, folded into a parcel. In it, there are pandan jelly cubes, a scoop of coconut ice cream, shredded coconut and gula melaka to be drizzled over it before eating.

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Initially I was a bit skeptical but after trying it, I enjoyed it a lot. The combination in terms of flavours and textures work harmoniously. It has brought prata appreciation to a new level, stepping away from the tradition. It is not about spreading some chocolate syrup over the prata and maybe adding a few slices of banana. This is an execution that is worthy to call it a real dessert prata dish.


Casuarina Curry
187 Macpherson Road
Singapore 348545
Tel: +65 62859001
Facebook
Website
Nearest MRT: Bong Keng (NE Line)

Opening Hours:
Mon-Fri: 10am - 12midnight
Sat-Sun: 8am - 12midnight

Direction:
1) Alight at Boon Keng MRT station. Take Exit A. Walk to bus stop at Boon Keng MRT station (Stop ID 60121). Take bus number 64, 65 and 66. Alight 5 stops later. Walk to destination. Journey time about 15 minutes. [Map]