One Prawn Noodle @ Golden Mile Food Centre - A Prawn Noodle Stall By 2 Young Hawkers

Located at Golden Mile Food Centre is a rather new hawker stall - One Prawn Noodle. The stall is opened back in April 2019 by two young hawkers selling Prawn Noodle. Apparently, one of the partners, Gwyneth Ang, has experience working in the kitchen of Forlino and Burnt Ends.

3 Combination Prawn Noodle 4.2/5

I decided to order the 3 Combination Prawn Noodle Dry ($8) which comes with Pork Ribs, Pig Skin and Intestines. For $8, the amount of ingredients pretty justify for the money spent. In the bowl of noodle, there are egg, prawn, vegetable, shallots and pork lard too. The pork ribs are cooked to fork-tender, and there is nothing to pick about the others too.

For the soup, it is flavoursome and sweet. It is not very prawny type, it is inclined to a pork bone soup base. So I think it will be quite subjective to individual preference. The highlight for me is the chilli sauce that is very shiok. It is spicy and fragrant. It enlivens the whole experience.

Overall I find One Prawn Noodle serves a good bowl of prawn noodle. The chilli sauce is quite powerful with the noodle. If you opt for the soup version, it may be subjective. Not that it is not good, I do enjoy it, but it may not meet your expectation of a robust, rich prawny flavoured soup.


One Prawn Noodle
Golden Mile Food Centre
505 Beach Road
#01-93
Singapore 199583
Tel: +65 96398668
Facebook
Website
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 11am - 8pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge and cross over to Beach Road. Walk down Beach Road along the flow of traffic. Walk to destination. Journey time about 10 minutes. [Map]

Si Chuan Dou Hua @ PARKROYAL On Beach Road - Launches 'Treats From The Heart' Weekend A La Carte Dim Sum Buffet

Famed for its authentic Sichuan and Cantonese fare, Si Chuan Dou Hua Restaurant at PARKROYAL on Beach Road is excited to present its 点点心意 'Treats from the Heart' Weekend A La Carte Dim Sum Buffet available for a limited time from 3 July to 27 September 2020 on Fridays, Saturdays, Sundays and public holidays, 1130am to 2pm.

The special brunch menu features unlimited servings of classic Cantonese, as well as Sichuan appetisers, nourishing soups and desserts, alongside single-serving of dim sum specialities.

For appetisers, we had the classic Si Chuan platter of Chilled Chicken with Mala sauce, Sliced Pork in Garlic and Chilli Sauce, Cucumber with Black Vinegar and Soya Sauce, Sliced Pig Ear in Sichuan Pepper Sauce, Long Beans in Ginger Sauce, and Marinated Black Fungus with Chilli Padi.

The dim sum specialities include nine exqusitely-prepared choices, which comes with one serving for each person. The selections consist of Deep-Fried Fluffy Swan Pastry with Foie Gras, Steamed Sea Urchin 'Siew Mai', Baked Abalone BBQ Pork Pastry, Steamed Crabmeat Xiao Long Bao, Steamed Lobster Dumpling, Steamed Mushroom Bun with Minced Chicken, Steamed Scallop Dumpling, Steamed Dumpling with Seafood in Clear Soup, Baked Mini Egg Tart with Bird's Nest.

We had the Deep-Fried Fluffy Swan Pastry with Foie Gras, presented in a gorgeous swan-like shape which was an instant hit when it was first introduced in the restaurant's Lunar New Year Reunion Imperial High Tea Set.

They have also elevated the classic Steamed 'Siew Mai' with Sea Urchin. This levelled-up version adds a briny creaminess and sweetness to the regular siew mai we are used to having, bringing luxury to every bite.

Other delicacies include the Steamed Dumpling with Seafood in Clear Soup, which consists of a huge dumpling filled with seafood such as prawn and abalone.

We loved the Baked Mini Egg Tart with Bird's Nest, which comes with a generous serving of the nourishing delicacy atop the egg tart.

Not to be missed is the Steamed Crabmeat Xiao Long Bao, and the Steamed Mushroom Bun with Minced Chicken, which is soft fluffy bun aptly shaped like a mushroom and consists of fragrant mushroom fillings within.

Besides the 9 single-serve choices of the premium dim sum specialities, they also serve unlimited portions of the other 26 choices such as the Steamed BBQ Pork Bun, Pan-Fried Carrot Cake, and the Minced Meat Dumpling with Sour and Spicy Sauce. For something more substantial, go for their Hot and Sour Vermicelli, and the Sichuan Dan Dan Noodles.

Round off your meal with a variety of desserts, such as the Homemade Fine Bean Curd with Hasma that is light and sweet, or the two indulgent western-style sweets by Executive Vincent Aw - Passionfruit Raspberry Chocolate, and Coffee Noir Orange Mousse.

'Treats from the Heart' Weekend A La Carte Dim Sum Buffet
Date: 3 July to 27 September 2020 (Fri, Sat, Sun and PH)
Time: 11.30am to 2pm
Price: Adult: SGD52++ per person* / Child (6-12 years): SGD30++
DBS/POSB Cardmembers enjoy an exclusive 15% savings^!
*^Minimum of two adults to dine. Additional charges apply for Chinese tea and pickles.
^Not valid in conjunction with other offers, discounts, promotions or membership privileges.
Payment must be made with a valid DBS/POSB credit or debit card.

Dining reservations at Si Chuan Dou Hua Restaurant (PARKROYAL on Beach Road) can be made at douhua.prsin@parkroyalhotels.com or at +65 6505 5722. Visit http://bit.ly/scdhbeachroad for more information. Si Chuan Dou Hua Restaurant

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.


Si Chuan Dou Hua Restaurant
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: +65 65055724
Facebook
Website
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 1030pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]

Reunion Imperial High Tea Set At Tian Fu Tea Room at PARKROYAL Beach Road

Tian Fu Tea Room at PARKROYAL on Beach Road is a fully dedicated tearoom serving premium Chinese tea, with a wide selection of over 30 varieties of fine tea which you can enjoy with handcrafted dim sum. Each Lunar New Year, a specially crafted high tea set menu is offered for you to celebrate the new year in a different manner. Reunion Imperial High Tea (团圆宫廷下午茶) for this year is available from 13 January to 9 February 2020.

The Reunion Imperial High Tea Set comprising 8 handcrafted dim sum items and a tea of your choice A Yusheng is included as well, customised to the party size.

Other than emphasizing the colours of each exquisite dimsum, 'cuteness' level is equally important to pipued your appetite. Steamed Pumpkin with Yam Cake was vibrant with a layer of pumpkin sandwiched between yam and sweet potato, and every bite was a combination of sweet and savouriness. The Deep-fried Spring Roll with Minced Prawns and Mushrooms are made skinny to resemble 上上签, the divinatory sticks. That was rather creative I thought. Steamed Dumpling with Diced Abalone and Minced Meat was cute but letdown by its unpleasant thick and doughy skin.

Steamed Siew Mai with Scallop was a luxurious interpretation of our common siew mai. Encased within the emerald skin is prawns, topped with a whole scallop that was sweet and succulent. The Ebiko provides the right jab of saltiness to the siew mai.

Deep-fried Crispy Dumpling with Foie Gras was quite delectable with its flaky pastry crust, but the filling made with diced lotus didn't quite gel with the crust. While I was expecting something creamy or buttery since the menu stated foie gras, the filling was rather chunky and the foie gras was more like an afternote which tasted slightly odd to me.

Homemade Rainbow Noodles with Fresh Prawn was beautiful with noodles that are naturally coloured with ingredients such as beetroot, spinach etc.

The highlight for me is the sweets - Deep-fried Dumpling with Sticky Rice Pancake. I love the mochi-like sweet potato crust and the sticky rice pancake encased within was soft with just the right amount of sweetness, definitely one of the best Niao Gao delights I have tasted so far. Glutinous Rice Dumpling with Ginger Soup was comforting, and the red bean filling wasn't too sweet either. Despite all the items above, I felt I could stomach a few more of these sweets!

I like the privacy of the Tea Room. The cosiness of the Tea Room is also one of the reasons for you to visit with your loved ones and sip the afternoon away with quality catch-up over the Dim Sum and premium teas. The Reunion Imperial High Tea is priced at $40 per person, available from 230pm to 5pm.

Written and photography 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.


Si Chuan Dou Hua Restaurant
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: +65 65055724
Website
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
High Tea: 230pm - 5pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]

UNI Gallery By OosterBay @ The Plaza - Experience The New Multiple Foodgasm Kaiseki With Premium Sashimi And Uni

Nestled in the conspicuous basement level of The Plaza is UNI Gallery by OosterBay, known for one of the most treasured Japanese delicacy - sea urchin. Offering an extensive selection of uni specialities and premium sashimi which are scoured and air-flown from Japan, USA and Canada 4 times each week to ensure maximum freshness, this is a hidden gem not to be missed out by true uni connoisseurs!

The restaurant rolls out their latest Multiple Foodgasm Kaiseki menu featuring the restaurant's mainstays of different types of uni and seasonal sashimi, alongside exquisite ingredients such as caviar, truffle, and A5 graded Miyazaki wagyu. We got to try their new New 6-course Kaiseki Menu, which is priced at $118++.

Uni Oyster Shot 4.2/5

The Uni Oyster Shot features Shiro Uni & Salmon Roe on a freshly shucked oyster. Send it all down one shot for an intense flavour explosion in the mouth to kickstart the tantalising courses ahead.

Toro Squid Ink Sushi 4/5

The Toro Squid Ink Sushi features Australian Short Spine Uni, Ikura & Otoro on squid ink sushi rice. While the Otoro has an unforgettable fattiness, the Uni boasts an exquisite creamy butter-like consistency, which just melt in the mouth instantly. Even though the squid ink didn't provide any significant flavour difference to the sushi rice, the combination of each component from the briny Uni to the salty ikura was an exquisite indulgence.

Le Tetsuya 3.8/5

The Le Tetsuya sees Siberian Caviar on Shiro Uni atop crushed amaebi. Again, the Shiro Uni is creamy, with a little sweet, briny flavour. Dripped in white miso soup to give off this multi-layered umami experience. Trust us, this is any Uni lover’s dream come true.

Seasonal Sashimi 4/5

Diners get to sample different varieties of seafood with the Seasonal Sashimi which features a good mix of seafood like the Botan Ebi, Maguro Otoro, Bafun Uni, Ankimo, and Shirako. Harvested from the waters of Hokkaido, Bafun Uni has a much more vibrant and creamier texture to it which we really enjoyed.

Caviar Bone Marrow 4.2/5

One of our favourite dishes is the Caviar Bone Marrow. Spread the Oscietra Caviar, beef sprinkle bits on the grilled beef bone marrow and dig in. One of the most underrated foods, the grilled bone marrow is rich in flavour, and tastes almost like butter with a delicate, sweet flavour to it, albeit slightly oily.

Uni Tempura Truffle Chawanmushi 4.2/5

The Uni Tempura Truffle Chawanmushi features a crispy Uni Tempura with shaved winter truffle on a delicate and soft steamed egg custard. The chawanmushi has a pleasant subtle truffle aroma to it which we enjoyed, while the Uni tempura was a unique approach to the creamy uni form we usually have. The Uni is wrapped with seaweed before being fried to a light and crispy texture.

Priced competitively at $118++ for 6 courses and $188++ for 8 courses for the premium ingredients used, Uni Gallery by OosterBay promises an umami-laden Kaiseki experience – a must-try for the seafood and Uni lovers.

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.


UNI Gallery by OosterBay
The Plaza
7500A Beach Road
#B1-310
Singapore 199591
Tel: +65 98388209
Facebook
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction: 
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]

Geylang Claypot Rice @ Beach Road - The Popular Claypot Rice Has Relocated

The popular Geylang Claypot Rice has moved to its new home at Beach Road. Together with my foodie friends, we made our way down to the restaurant for lunch. While many things in the restaurant are new, we are glad it still sticks to its old way of cooking the claypot rice over charcoal fire.

Claypot Rice 4.2/5

We had the Claypot Rice ($36 Large). It comes with big chunky pieces of tender chicken, Chinese sausages, salted fish and strand of greens.

To eat, drizzled the fragrant dark sauce over it the rice and mixed it well. I would also recommend adding the pork lard oil, giving the fragrant rice a boost in flavour and smoothness. The best part is at the bottom of the claypot, where you will find crispy bits of the rice grains that have been infused with the smoky flavour from cooking over charcoal fire.

Stir-fried French Beans with Dried Shrimps 4/5

Sambal Kang Kong 4/5

To complete our meals, we order some stir-fry dishes to go along with the claypot rice. Since we only have a few strands of greens for our claypot rice, we decided to have a balanced diet with more greens. We ordered the Stir-fried French Beans with Dried Shrimps ($10) and Sambal Kang Kong ($10). Both dishes were well executed, not only satisfying our hungry stomach but also our diet plan.

Beancurd Skin Roll $10

One of my favourite dishes is the Beancurd Skin Roll ($10). Deep-fried to golden brown, the exterior is crispy with a delicious interior, stuffed with fish and prawn paste.

Tofu with Prawn 3/5

Lastly is the Tofu with Prawn ($12). A simple dish with soft tofu and huge succulent prawn, hold together by a starchy gravy.

The star here is still the claypot rice. I am glad that the restaurant continues to cook their claypot rice over charcoal fire. Each claypot needs around 25 minutes of cooking time. If you do not want to wait that long, it is best to call and pre-order.


Geylang Claypot Rice
361/363/365 Beach Road
Singapore 199576
Tel: +65 67444574
Facebook
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 5pm - 10pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to Beach Road. Walk to the junction of Beach Road and Jalan Sultan. Cross the road and walk down Beach Road. Walk to destination. Journey time about 5 minutes. [Map]

Si Chuan Dou Hua @ PARKROYAL On Beach Road - 100 Sichuan Delights, 1 Gastronomic Feast

The popular '100 Sichuan Delights, 1 Gastronomic Feast' promotion returns for the fourth consecutive year at Si Chuan Dou Hua, PARKROYAL On Beach Road. This year's promotion will be available from 8 July to 30 September 2019, with 102 dishes in 26 flavour profiles on the menu. A showcase of the multiple facets of Sichuan cuisine beyond the commonly known spicy and mala flavour.

The promotion is available at $60 per adult, and diners get to enjoy a complimentary glass of sake while children from the age of 6 to 12 dine at $30 per pax.

Chilled Sliced Radish in Sweet and Sour Sauce

Stir-fried Sliced Pork in Sweet and Sour Sauce

Most of us will associate Sichuan cuisine with spicy and mala flavour. Sweet and sour is also part of the flavours of Sichuan cuisine. Chef Zeng Feng has presented this flavour in the Chilled Sliced Radish in Sweet and Sour Sauce and Stir-fried Sliced Pork in Sweet and Sour Sauce. This definitely changes our perspective that Sichuan cuisine is all about spiciness.

Stir-fried Sliced Fish in Tomato Sauce

If you prefer something sweeter in flavour, there is the Stir-fried Sliced Fish in Tomato Sauce. A very delightful combination of crispy exterior and moist interior, coated in sweet tomato sauce.

Pork Belly in Chinese Rice Wine

Chilled Chicken in Chinese Rice Wine

Moving on, we have more dishes that showcase the non-spicy side of Sichuan cuisine. We have the Pork Belly in Chinese Rice Wine and Chilled Chicken in Chinese Rice Wine. The addition of the Chines rice wine in cooking gives the dishes a beautiful aroma.

Diced Chicken with Dried Chilli and Cashew Nut

Long Beans in Ginger Sauce

Beancurd with Sichuan Minced Pepper

Until now, the dishes we tired have been non-spicy. There are many types of spiciness in Sichuan cuisine that gives you the heat and tongue burning sensation. Let's take it slow and make some entry-level introduction such as the Diced Chicken with Dried Chilli and Cashew Nut, Long Beans in Ginger Sauce and Beancurd with Sichuan Minced Pepper. The used of dried chilli, garlic and Sichuan pepper give the dish the heat, but it doesn't make you break into a sweat.

Eggplant with Garlic and Chilli Sauce

Sliced Pork in Garlic and Chilli Sauce

Eggplant and Minced Meat in Garlic and Chilli Sauce

Stir-fried Prawns in Garlic and Chilli Sauce

For something more vibrant and more piquant in flavour are the garlic and chilli sauce. Chef Zeng Feng introduces the flavour in his interpretation of the Eggplant and Minced Meat in Garlic and Chilli Sauce, Stir-fried Prawns in Garlic and Chilli Sauce, Eggplant with Garlic and Chilli Sauce, and Sliced Pork in Garlic and Chilli Sauce.

Braised Fish in Spicy Bean Paste

Marinated Chicken Feet with Preserved Chilli

Chilled Pork Knuckle in Chilli Oil

Chilled Chicken in Spicy Bean Paste

Shredded Pig Stomach in Chilli Oil

At the heat of the promotion is the spiciness that is close to our heart of Sichuan cuisine. I really enjoy the fiery flavour that is spicy and also packed an aroma punch in the dishes such as the Braised Fish in Spicy Bean Paste, Marinated Chicken Feet with Preserved Chilli,  Chilled Pork Knuckle in Chilli Oil, Chilled Chicken in Spicy Bean Paste and Shredded Pig Stomach in Chilli Oil.

Steamed Egg in Prawn Paste

An interesting item in the 100 Sichuan Delights, 1 Gastronomic Feast menu is the Steamed Egg in Prawn Paste. A dish that introduces us to the salty, savoury sauce used in Sichuan cuisine.

I really enjoy the 100 Sichuan Delights, 1 Gastronomic Feast promotion. Not only was the food delicious, but it was also a very enriching gastronomic experience that widens my knowledge of Sichuan cuisine. It is not impossible to mention all the 102 dishes in 26 flavours in this review. Hence I would recommend you to make a reservation and experience it for yourself.

Note: This is an invited tasting.


Si Chuan Dou Hua Restaurant
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: +65 65055724
Facebook
Website
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 1030pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]