BHC Chicken @ Marina Square - Popular Korean Fried Chicken Chain Arrives In Singapore Serving Popular Signatures

BHC Chicken, one of South Korea’s most popular fried chicken chains, has arrived in Singapore with a range of its best-selling signatures!

Even though they have opened for over a couple of weeks, they still sport a long queue of diners. This is BHC Chicken's first outlet in Singapore and the fourth internationally. They are located on the second floor of Marina Square, right next to where Eccellente by HAO mart sits.

BHC Chicken Sides 3.8/5

We started with a variety of sides, namely the Cheese Balls ($5.90 for Original, $6.90 for Bburing), Bburing Cheese Stick ($6.90) and Bburing Corndog ($6.90).

The crowd favourite among them is the Cheese Balls of mochi-like spheres with molten cheese within. These are fried to a crunch on the outside while retaining the soft and stretchy chewiness inside. The Bburing Cheese Stick has sticks of breaded cheese, while the Bburing Corndog has sausages with a thicker breaded exterior. Both have a generous coating of the Bburing seasoning, a highlight at BHC Chicken.

Sotteok 3.5/5

The last of our appetisers was Sotteok, which is Korean sausage skewered with rice cake. It costs $5.90 for the spicy Red King or $6.90 for the Bburing option. The rice cakes were a little hard in texture for our liking.

Rabokki 3.8/5

Apart from the range of fried chicken, the menu has different kinds of mains. The Rabokki (from $12.90) has rice cakes, ramyeon, Korean fishcake and a hard-boiled egg in a spicy-sweet sauce. It is a bit pricey for what it has, but it was appetising and quite comforting.

Kimchi Fried Rice 3.8/5

The unassuming Kimchi Fried Rice ($9.90) was a surprising dish for us. We liked the sweet and tangy flavours from the fried red kimchi, which made me keep going back for more. That said, I would have loved the addition of Korean crispy seaweed as garnish and if the rice was not as wet.

Bburinkle 4.2/5

Bburinkle is BHC Chicken's signature chicken flavour. It has fried chicken coated in cheese and vegetable-flavoured seasoning, served with Bburing Bburing dip, a creamy and lighter dip version of the same seasoning. As a result, this has a unique garlicky, sweet and cheesy flavour, unlike the usual Korean fried chicken options you typically expect.

My dining companions and I thought the dip was optional as it was already very flavourful on its own. However, this is best to share as it can get quite heavy after a while. What we liked most was how succulent the chicken meat was, and not greasy even though it was deep fried. Prices of the chicken vary across flavours - a whole chicken is priced from $29.90, wings at $23.50 and boneless at $28.

Hot Retro 4.2/5

If you are a fan of no-frills classic fried chicken like me, check out BHC's Retro. Deep fried in sunflower oil, you will get to enjoy juicy chicken meat with a well-coated crunch in its original form. For that additional kick of appetising spice, opt for the Hot Retro. The spice is manageable and leans to the mild side.

Macho King 3.8/5

The last of the flavours we tried was the Macho King, which uses a coating of aged soy sauce and a sweet honey-based oriental sauce. This was my least favourite of the three as I found the sauce too overpowering for the batter and the chicken. If you are ordering this, dig into it immediately upon serving for the maximum crunch.

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.


BHC Chicken
Marina Square
6 Raffles Boulevard
#02-332A, #02-332F
Singapore 039594
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Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Daily: 11am - 330pm, 530pm - 10pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B and D. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to destination. Journey time about 6 minutes. [Map]

Peppermint @ PARKROYAL COLLECTION Marina Bay - Gastronomic Journey To Korea With All-You-Can-Eat Seoul Good Korean Buffet

A few more days to enjoy the unique Seoul Good Korean Buffet at PARKROYAL COLLECTION Marina Bay, which was specially put together by Chef de Cuisine Leon Yee and his culinary team. You can expect a range of popular Korean dishes alongside classic international buffet highlights.

The buffet costs $68/adult for Weekday Lunch, $78/adult for Weekend Lunch, $98/adult for Dinner from Monday to Thursday, and $108/adult for Dinner from Friday to Sunday.

Do note that the menus for lunch and dinner across the week differ slightly and are available only till the end of May.

Seafood Island

The popular Seafood Island featured a selection of fresh seafood. Among them include Lobster, Snow Crab, Tiger Prawn and Freshly Shucked Oyster. We were especially impressed by the quality of the Lobster and Snow Crab, which had firm and fresh meat.

Starters

Other starters include a salad bar with an assortment of cheese, cold cuts, and bread and rolls that offer a variety, such as Mini Ciabatta and Dark Rye Sour Bread.

Japanese - Chilled

In the chilled selection at the Japanese Corner, there are four types of Sashimi on rotation, Maki and Sushi, chilled Soba and Udon, and more.

Japanese - Warm

You can enjoy Steamed Chawanmushi, Tempura, Miso Soup and other fried items for their warm selection.

Korean Highlights

Moving on to the main highlights of the buffet, the Korean dishes. During our visit, we had the comforting Samgyetang (Ginseng Chicken Soup), four types of Banchan - Spicy Fish Cake, Roasted Sesame Seaweed, Braised Potatoes and Cabbage Kimchi.

The hot Korean dishes were what we enjoyed most. These include Spicy Stir-Fried Octopus, Korean Cheese Grilled Lobster, Korean Spicy Chicken Skewers, Korean Rice Cake and Korean Style BBQ Premium Meat. They were each flavourful and authentic, reminding us of our recent Korea trip.

Korean Noodle Stall

At the Noodle Stall, there was Jjampong, a Korean Spicy Seafood Noodle Soup with a mini lobster and slices of cheese to pair. It packed a substantial heat.

Korean Dishes

Other Korean dishes featured include Soegogi Beef, Seafood, Noodles & Grains on rotation.

During our visit, there was Korean Grilled Angus Beef Slice, Seafood Scallion Pancake and Kimchi Fried Rice.

Indian Selection

The Indian section of the buffet was pretty popular among diners, especially for the light and crisp Pappadum and Vegetable Dahl.

Desserts

For Desserts, our favourites were the Whole Cakes - Gianduja Hazelnut, Tropical Mango and Strawberry Mascarpone.

Other sweets available were Durian Pengat, different Shooter Desserts and Korean specials, such as Yakgwa and Fried Rice Cake.

The dessert selection continued further. There were also Sliced Fresh Tropical Fruits, Nonya Kueh, Ice Cream and Cookies.

Reservations to the buffet can be made at https://www.tablecheck.com/en/parkroyal-collection-marinabay-peppermint/reserve/message or via a phone call to +65 6845 1111.

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.


Peppermint
PARKROYAL COLLECTION Marina Bay
6 Raffles Blvd
Level 4
Singapore 039594
Tel: +65 68451111
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Nearest MRT: Promenade MRT (CC, DT Line), Esplanade MRT (CC Line)

Opening Hours:
Lunch
Weekdays: 12pm - 2.30pm
Weekends: 12pm - 3pm

Dinner
Daily: 6.30pm - 10pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B. Turn right and walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Madame Fan @ The NCO Club - Introducing Over 10 New-to-menu Masterfully Crafted A La Carte Delights

Executive Chinese Chef Pak Chee Yit at Madame Fan has put together more than 10 new masterfully crafted a la carte dishes to the menu, bridging both classic and contemporary culinary techniques, flavours and philosophies.

Pan-fried Foie Gras, Truffle, Caviar with Crispy Beancurd Skin 4/5

We commenced the dinner with some delightful starters, beginning with Pan-fried Foie Gras ($38) that is paired with caviar and truffle. It is served in a crispy beancurd skin tart. Chef Pak incorporated modern ingredients while retaining longstanding heritage of the dish, creating new and different flavours or textures for the palate

Smoky Lishan Oolong Mala Quail Eggs 4.2/5

The Smoky Lishan Oolong Mala Quail Eggs ($16) reminded me of the Chinese Tea Eggs. It is given a modern take by marinating the quail eggs in mala sauce and smoked in premium Lishan oolong tea leaves, resulting in a smoky, earthy and savoury taste profile.

Alaska King Crab Somen 4.2/5

The Alaska King Crab Somen ($22) is a refreshing starter served chill. A hot and sour consomme made from preserved Szechuan vegetables is poured at tableside, giving the silky smooth somen a subtle hint of tangy for the palate.

Kampong Chicken Soup 4.8/5

An indispensable part of Cantonese dining table is the culture of soup drinking. At Madame Fan, Chef Pak's Kampong Chicken Soup ($88) is savoured over two courses. 

The first course is a Chicken Soup whereby the essence of the kampong chicken is drawn from simmering over low heat for four hours, served with cordyceps flower and bamboo pith. Diners can also opt to add on premium fish maw at a supplement of $28 per person. The second course is Hand-shredded Chicken in Aged Vinegar Sauce. The chicken is handed shredded and refreshingly dressed in vinegar ginger sauce.

Braised Cognac Soon Hock

The Braised Cognac Soon Hock (Seasonal Price), doused in cognac is delicately braised to retain its natural juices, paired with Chinese yam, baby cabbage in a rich broth with flavours of shellfish, lobster, crab and clam.

Slow Cooked Wagyu Oxtail

A beautiful dish that is slow cooked to tender is the Wagyu Oxtail ($38). The cooking breaks down the collagen-rich tissues, resulting in a thick, velvety, and almost sticky consistency. It gives the dish a luxurious mouthfeel to the dish in a cinnamon and star anise sauce.

Boston  Lobster with Winter Melon 'Noodles'

The Boston Lobster with Winter Melon 'Noodles' is a creative dish replacing the usual noodle with shredded winter melon. The winter melon noodles are simmered in a spicy pickled pepper to give it a good balance of tangy and sour to the refreshing broth. It is paired with sweet Boston lobster meat for a luxurious indulgence.

Gui Zhou Maotai Ice Cream

Last but not least, we had the Gui Zhou Maotai Ice Cream for dessert, paired with cinnamon chocolate stick and ginseng crumbs. The infuse of alcohol gives the ice cream a sweet, fruity finish with a lovely aroma.

Note: This is an invited tasting.


Madame Fan
The NCO Club
32 Beach Road
Singapore 189764
Tel: +65 68181921
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Nearest MRT: Esplanade (CC Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 10pm
Sat-Sun, PH: 11am - 330pm, 6pm - 10pm

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

La Dame de Pic @ Raffles Singapore - Enliven The Tastebuds With Masterfully Crafted Creations Capturing The Emotions Of Spring In Multi-Course Dining Experience

La Dame de Pic at Raffles Singapore showcases the best of Spring's produce in its latest menu, celebrating the season's finest offerings. The Spring menu features a range of vibrant and delicate flavours, with new and refreshed signature dishes that perfectly capture the season's essence. In addition, guests can enjoy the taste of Spring's quintessential produce, including green and white asparagus, which adds to the overall bloom of the season.

The exquisite spring menu draws on Chef's creativity. It is presented as a 4-course menu Exploration (S$188++ per guest) during lunch on Fridays, as well as a 6-course menu Experience (S$248++ per guest) and 7-course menu Elegance (S$348++ per guest) for both lunch and dinner. Of the four amuse bouche, my favourite is the minimum tart topped with bafun uni.

Green Asparagus 4/5

As asparagus is in season, we also had the Green Asparagus for amuse bouche. I understand the asparagus was marinated overnight with sea salt to gently "cook" it while retaining its raw and tender texture. The seasonal ingredient is enhanced with ginger, wasabi's spiciness, and rocket and matcha's bitterness.

Kuruma Tiger Prawn 4.2/5

Next is the Kuruma Tiger Prawn resting on a bed of smoked burrata and topped with oscietra caviar. If I am not wrong, it is paired with a light and refreshing tomato broth that brightens the taste profile. It even comes with deep-fried prawn head, which can be eaten like a snack.

Les Berlingots 4.2/5

A iconic dish at La Dame de Pic is the Berlingots which is given its own local twist. The green-coloured triangle shaped pasta parcels are filled with pea puree, elevated with a sake and pepper leaf beurre blanc and roasted pistachios.

Langoustine 4.2/5

The Langoustine is presented at the dining table in a custom-made trolley and enhanced with freshly-grated cedrat. I have never seen such a huge aromatic French citrus fruit. A light tempura-like coating around the langoustine gives it a delightful textural contrast, accompanied by a moreish bite of romaine lettuce and nori.

A4 Wagyu Tenderloin 4.5/5

The A4 Wagyu Tenderloin is cooked using a time-honoured technique known as 'a la ficelle' giving it a beautiful tender texture. What I found interesting was using a clear consomme-like sauce for the beef instead of the usual rich brown-based sauce. It is a good pairing, allowing the beef's flavour to shine more.

Pre-Dessert Yogurt Espuma with Blood Orange and Pistachio 4.2/5

Brillat-Savarin 4.2/5

We had the Yogurt Espuma with Blood Orange and Pistachio for pre-dessert before moving to the Brillat-Savarin for dessert. It is like a cheese course served as a dessert with a brioche. It is served with jackfruit and orange blossom. However, the jackfruit brings a tad of bitterness to the finish, which I didn't enjoy.

Chocolate Mint Mousse

The Chocolate Mint Mousse was not only pretty in presentation but beautiful in taste too. On the plate, you can find different components, such as coconut panna cotta and sorbet. I am not much of a dessert person, but I cleaned the plate. It just showed how good it is.

Petit Four

Last but not least, we ended the Spring menu with the Petit Four for a wonderful meal.

Note: This is an invited tasting.


La Dame de Pic
Raffles Hotel Singapore
1 Beach Road
Singapore 189673
Tel: +65 63371886
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Website
Nearest MRT: City Hall (EW Line, NS Line), Esplanade (CC Line)

Opening Hours:

Lunch (Fri-Sat): 12pm - 145pm

Dinner (Tue-Sat): 630pm - 845pm
(Closed on Sun and Mon)

Direction:
1) Alight at Esplanade MRT station. Take Exit F. Walk to the junction of Beach Road and Bras Basah Road. Cross the road. Walk to destination. Journey time is about 3 minutes. [Map]

2) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]