Hey Kee (嘻記) @ Former Singapore Badminton Hall - Celebrating Its 1st Anniversary with 10 New Dishes

In celebration of its 1st anniversary, Hey Kee (嘻記) introduces 10 new dishes inspired by a recent culinary journey to Guangzhou and Shunde. This special menu refresh aims to bring a modern twist to traditional Cantonese flavours. To mark the occasion, diners can enjoy a 50% discount on 9 of the new dishes from 25 March to 27 March 2025, available for both lunch and dinner.

Lychee Prawn Balls with Worcestershire & Smoked Chilli Pipettes 4/5

We started our meal with the Lychee Prawn Balls ($16.80 for 6pc), a classic dish with an exciting twist. The prawn ball itself isn't entirely new, but what makes it special is the addition of two distinct sauces —Worcestershire and Smoked Chilli Pipettes. These sauces elevate the flavours, adding a tangy depth and a subtle smoky heat, making each bite more enjoyable.

"Hair Dryer" White Pepper Jumbo Prawns 4.2/5

A dish that truly stands out for its unique preparation is the "Hair Dryer" White Pepper Jumbo Prawns ($42.80). This dish utilises a traditional Cantonese technique, where jumbo river prawns are seasoned simply with Sarawak white pepper and salt. The hair dryer technique, used just before serving, creates a crispy and tantalising exterior while preserving the succulent texture of the prawns.

Braised Pork Trotters with Golden Oysters 4.2/5

The Braised Pork Trotters with Golden Oysters ($36.80) is a rich and gelatinous dish celebrated for its high collagen content. The addition of oysters infuses the braised pork trotter with a deep umami essence, enhancing the overall enjoyment of this hearty dish.

Flambe Angus Beef with Whisky 4.5/5

One of the most visually spectacular dishes of the evening was the Flambé Angus Beef with Whisky ($46.80). Served tableside, thick premium beef cubes are seared in a flavourful sauce before being ignited with high-proof whisky. The result is a deep caramelisation, a subtle smoky aroma, and perfectly tender, flavourful beef that melts in your mouth.

Braised Homemade Tofu with Crab Roe 4/5

This dish transforms humble homemade tofu into a luxurious delight. The silky Braised Homemade Tofu with Crab Roe ($24.80), lightly braised to a delicate crisp, is generously covered in a rich and velvety crab roe sauce. The sweetness of the handmade tofu provides the perfect base for the decadent flavours of crab meat and roe, making this an elegant yet comforting dish.

Nostalgic Simmered Tiger Grouper Fish Soup 4.2/5

The Nostalgic Simmered Tiger Grouper Fish Soup ($98) is both nourishing and indulgent. The tiger grouper, known for its firm, collagen-rich flesh, is double-boiled with its bones and skin intact, preserving its nutrients and natural sweetness. The broth is further enhanced with cabbage, tofu, tomatoes, and wolfberries, creating a deeply flavorful and revitalising soup.

Steamed Roe Crab with Glutinous Rice 4.5/5

A highlight and ultimate crab indulgence is the Steamed Roe Crab with Glutinous Rice ($138). A whole crab crowns a bed of fragrant glutinous rice steamed together in a bamboo basket. The fragrant rice is infused with the crab's succulent juices for a buttery and oceanic sweetness. Tender crab meat and luscious crab roe further enrich the dish.

Glutinous Rice Cake with Brown Sugar 4.5/5

For dessert, we ended our meal with the Glutinous Rice Cake with Brown Sugar ($8.80 for 5pc). These crispy, golden rice cakes feature a chewy, mochi-like texture inside, with a caramelized brown sugar coating that adds just the right amount of sweetness. Simple yet incredibly addictive!

With its modern take on Cantonese classics, Hey Kee (嘻記) continues to impress with its refined flavours and innovative techniques. The Hair Dryer White Pepper Jumbo Prawns and Flambé Angus Beef with Whisky stood out as must-try dishes, while the Steamed Roe Crab with Glutinous Rice is a showstopper for seafood lovers. If you're looking to explore new and exciting flavours, this anniversary menu is an excellent opportunity, especially with the limited-time 50% discount. Be sure to visit from 25 to 27 March 2025 to experience these freshly curated dishes!

Note: This is an invited tasting.


Hey Kee (嘻記)
102 Guillemard Road
#01-01
Singapore 399719
(Former Singapore Badminton Hall)
Tel: +65 65141588
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Nearest MRT: Kallang (EW Line), Paya Lebar (CC, NE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop at Paya Lebar MRT station (Stop ID 81111). Take bus number 70. Alight 4 stops later. Walk straight down Guillemard Road. Walk t destination. Journey time about 12 minutes. [Map]

2) Alight at Kallang MRT station. Take Exit A. Walk to bus stop at Kallang MRT station (Stop ID 80031). Take bus number 70 or 197. Alight 5 stops later. Walk to traffic junction Geylang Lorong 20 and Guillemard Road. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

A Beautiful Day Café & Tea Room @ PLQ Parkside - Contemporary Chazuke and Yoshoku Cuisine

A Beautiful Day Café & Tea Room, which began as a pop-up in Changi two years ago, has now established its permanent home at PLQ Parkside. Centred around the art of tea, the café presents a menu that marries contemporary Chazuke and Yoshoku cuisine in a Victorian-inspired setting.

Applewood Smoked Negitoro Kway Pie Tee 3/5

We started with the Applewood Smoked Negitoro Kway Pie Tee with Tobiko ($18.90). The Kway Pie Tee shell was perfectly crisp, offering a satisfying crunch that paired well with the luscious filling. However, the amount of sauce in the Negitoro filling was slightly cloying.

Cauliflower Poppers 2.5/5

Spicy Smashed Potatoes 3/5

Both the Cauliflower Poppers ($9.90) and Spicy Smashed Potatoes ($6.90) shared a strikingly similar flavour profile with the Kway Pie Tee, likely due to the creamy, mayo-based dressings — mentai mayo for the former and a chilli mayo sauce for the latter. As with the Kway Pie Tee, a lighter hand with the sauce would have improved the dishes. The potatoes were tasty with just the furikake.

Hotate Ceviche 4/5

The Hotate Ceviche ($19.90) stood out with its refinement in both presentation and taste. Thinly sliced scallops were elevated by a scallion ponzu sauce that brought a delicate, balanced acidity and savouriness to the dish.

Unagi Chazuke 4/5

For mains, the Unagi Chazuke ($19.90) was delightful. We first steeped jasmine tea leaves with hot dashi, creating a fragrant jasmine-infused broth that was then poured over grilled eel and Japanese rice. After the rich flavours of the appetizers, this felt wholesome and nourishing. The subtle jasmine aroma lifted the dish, and the rice was firm and pearly, perfectly carrying the dashi.

Carbonara Udon 3/5

In contrast, the Carbonara Udon ($16.90) leaned heavily toward indulgence. The cheese mayo sauce was rich and creamy, but thankfully, the al dente udon provided a pleasant chew and held the sauce well. Due to its richness, it's a dish best shared.

Scarlet Robe Rock Oolong

Kiwi Tie Guan Yin Tea

A Beautiful Day Café & Tea Room also offers an impressive tea selection, including CoffTEA (a tea-coffee hybrid akin to Yuan Yang), Teatails, and Camellia Premium Rock Tea Series. We tried the Kiwi Tie Guan Yin Tea, a refreshing blend of fruit juice and tea that paired well with the bold flavours of the dishes. Scarlet Robe Rock Oolong, served in an elegant crystal bottle, was notably smooth on the palate,

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.


A Beautiful Day Café & Tea Room
PLQ Parkside
Park Place Residences
2 Paya Lebar Road
#01-09
Tel: 98552826
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Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Mon-Thu: 11am - 11pm
Fri: 11am - 12midnight
Sat: 11am - 11pm
Sun: 11am - 10pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit D, E or F. Walk to Sims Ave road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

Province @ Joo Chiat Road - A Sumptuous Exploration of Southeast Asian Summer Flavours

Returning to Province at Joo Chiat Road to experience their new Summer menu was a delight, especially after the impressive Autumn tasting we enjoyed before. Chef-owner Law Jia-Jun continues to demonstrate his creativity and skill in crafting dishes inspired by Southeast Asian ingredients, flavours, and techniques, delivering an exceptional dining experience. This 7-course dinner ($148++) is a seasonal journey that showcases the beauty and diversity of regional flavours in a refined and elevated way.

Caviar & Indonesian Flower Crab Tartlet 4.2/5

Our meal began with a couple of delicate snacks, starting with the Caviar & Indonesian Flower Crab Tartlet. The natural sweetness of the flower crab paired wonderfully with the briny pop of the caviar, creating a harmonious bite. The tartlet provided a satisfying crunch that contrasted beautifully with the tender, flavourful filling, setting the tone for the creativity we would see throughout the evening.

Panipuri with Horse Mackerel & Ginger Flower 4/5

Next was the Panipuri with Horse Mackerel & Ginger Flower, a bite-sized marvel inspired by local flavours. The bold inclusion of ginger flower evoked the flavours of rojak, and the crispy shell offered a pleasing contrast to the tender mackerel. This dish was a perfect blend of textures and an exciting tribute to familiar Southeast Asian ingredients in a new format.

Lobster Croustade 4.2/5

The last of our opening snacks was the Lobster Croustade. Presented in a house-made kueh pie tee shell infused with seaweed, this luxe twist on the traditional snack featured a filling of lobster and crispy broccoli for added texture. The croustade was garnished with delicate flower petals from Thailand, making this elegant dish as visually captivating as it was delicious.

Momotaro Tomato & Shiro Sorbet 4.8/5

Our first course was the Momotaro Tomato topped with Shiro Sorbet, a refreshing and umami-filled dish. The Japanese Momotaro tomato, sourced from Cameron Highlands, was beautifully sweet. It was peeled, stuffed with confit tomatoes, and cooked down to intensify the flavour, then topped with shiro sorbet and puffed quinoa for added crunch. The sorbet’s savoury notes paired seamlessly with the tomato, creating a balanced and layered bite.

Squid from Jurong Fishery Port 4.5/5

The Squid from Jurong Fishery Port was another unique and flavourful dish. Tender and slightly charred, the green-eye squid lay hidden beneath a silky Beurre Blanc sauce. Sambal mata added a touch of heat, while fermented kedondong introduced a subtle acidity, enhancing the dish's complexity without overpowering the delicate squid.

White Trevally with Seaweed XO 4/5

Next came the White Trevally with Seaweed XO, showcasing another unconventional fish. The white trevally had a smooth, buttery texture, and its lean, firm flesh was enhanced by the house-made seaweed XO sauce, which lent a local sambal stingray-like taste. This dish truly captured a sense of place, marrying local seafood traditions with sophisticated techniques.

Charcoal-grilled Aged Sarawak Pork 4.2/5

The Charcoal-grilled Aged Sarawak Pork was a revelation. Grilled over coals and smoked with hay, this aged pork had a perfect char and deep smoky aroma while remaining tender and juicy. It was served with edamame, mustard, and a rich pork wine reduction jus, creating a well-rounded dish that was both hearty and complex.

La Mian with Clams and Okra 4.5/5

A comforting bowl of La Mian with Clams and Okra followed, a nod to Chef Law's weekend family meals. Made with house-made noodles, grilled okra, and clams from the Philippines, the dish was bathed in a chicken consommé infused with tropical flavours from lemongrass, kaffir lime, and Vietnamese lime. This simple yet vibrant soup provided a soothing transition from the heavier dishes, signalling the end of the savoury courses.

Osmanthus & Wild Sumac 4.2/5

The dessert course began with Osmanthus Aiyu Jelly paired with compressed melon for a burst of sweetness. A wild sumac granita added refreshing acidity, while Ulam Raja introduced subtle earthy undertones that balanced the sour notes. This multi-dimensional dessert was a symphony of flavours, evoking the lightness and freshness of summer.

Grilled Pineapple and Millet Syphon 4/5

The final dessert was a delightful Grilled Pineapple and Millet Syphon. The pineapple, compressed with gula melaka and grilled over charcoal, had a beautiful caramelised sweetness. It was paired with millet foam and coconut yoghurt ice cream, which added a creamy and tangy component, rounding out the dish with a tropical flair.

Province's Summer menu is a beautiful homage to Southeast Asia, highlighting seasonal ingredients with creativity and respect for tradition. Chef Law's passion for reimagining local flavours shines through in every dish, providing a unique dining experience that feels both familiar and innovative. Province's summer menu is not to be missed for anyone seeking a refined yet playful exploration of regional flavours.

Note: This is an invited tasting.


Province
(Located inside 808 Eating House)
153 Joo Chiat Road
Singapore 427431
Tel: +65 8075 1896
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Nearest MRT: Dakota (CC Line), Paya Lebar (CC, EW Line)

Opening Hours:
Thu-Sat (Lunch)
1st Seating: 12.30pm

Tue-Sat (Dinner)
1st Seating : 6.15pm
2nd Seating : 8.30pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at block 99 (Stop ID 81181). Take bus 33. Alight 5 stops later. Walk across the open-air carpark. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Ave. Cross the road and walk to Tanjong Katong Road. Walk down Tanjong Katong Road to Geylang Road. Cross the road, turn left and walk down Geylang Road. Walk to Joo Chiat Road. Turn right onto Joo Chiat Road. Walk down Joo Chiat Road. Walk to destination. Journey time about 10 minutes. [Map]

One Morning Catch Seafood (一品鲜 活海鲜) @ KINEX - A Seafood Haven Relocated from Bartley to Tanjong Katong

Previously located in an industrial area in Bartley, The Morning Catch Seafood found its new home within the KINEX mall, serving fresh live seafood at reasonable prices. As we stepped into the restaurant, we were captivated by the fresh, live seafood tanks on full display for the customers. Interestingly, many seafood options here are priced per piece, unlike most seafood restaurants that charge by weight. Lobster, abalone, scallops, Dungeness crab, and more - if you can name it, they have it.

Lobster “Sha Cha” Vermicelli 4/5

The showstopper to kick off our meal was the Lobster "Sha Cha" Vermicelli ($198), cooked in a rich broth reminiscent of lobster bisque. The lobster was incredibly fresh and meaty. Although the "Sha Cha" flavour in the broth was subtle, and the thin vermicelli could have absorbed the broth better for a more flavourful bite, we still thoroughly enjoyed this dish.

White Pepper Collagen Soup Vermicelli with Red Flower Crab 4.2/5

Similar to the lobster dish, the White Pepper Collagen Soup Vermicelli with Red Flower Crab ($78) is cooked in a rich collagen soup infused with white pepper. This time, it's paired with Red Flower Crab, which is less meaty but noticeably sweeter than the lobster. The white pepper flavour is distinctive and aromatic without being spicy. You can also choose other types of shellfish to be cooked in this flavourful broth.

Golden Collagen Soup with Star Red Grouper 4.2/5

Another soupy dish we enjoyed was the Golden Collagen Soup with Star Red Grouper ($88). The silky-smooth meat had been de-boned for easy consumption, which we truly appreciated. Despite its name, the golden collagen soup tasted richer than Suan Cai Yu. Sweet potato noodles and enoki mushrooms nestled underneath were a delightful addition to the slightly spicy, rich broth.

Salt & Pepper Mantis Prawn 4/5

Next, we have the Salt & Pepper Mantis Prawn ($12.50/pc) garnished with bits of fried garlic that elevate its flavour. Despite the challenge of peeling them, the Mantis Prawns were exceptionally sweet and chewy!

Hometown BBQ Lamb Rack 3/5

They offer a variety of meats in addition to seafood. We tried their Hometown BBQ Lamb Rack ($38), seasoned with a distinctive cumin spice. While we didn't find it exceptionally unique and quite fatty/oily for multiple pieces, the manager assured us it might just be this particular rack. Nonetheless, it was nicely grilled with a crispy crust.

Salted Egg Chicken 3/5

Our last dish was the Salted Egg Chicken ($16), a Singaporean favourite. The salted egg sauce was nicely balanced — sweet and savoury with the fragrance of curry leaves. This dish pairs perfectly with rice. While it may not be unique, it is definitely a must-order for salted egg lovers or kids at the dinner table.

The Morning Catch offers a total of 7 beautifully decorated private rooms suitable for all occasions. The smaller rooms can accommodate up to six seated guests, while the largest room can host 22 seated guests and up to 40 guests with a very reasonable minimum spend of $1988.

Two private rooms come equipped with karaoke systems for you to sing your heart out. The largest room even features a 'living room' area with a comfortable sofa and an automated mahjong table! Open until 1am, The Morning Catch is the perfect venue for your next family party.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


The Morning Catch Seafood
一品鲜活海鲜
KINEX
11 Tanjong Katong Road
#02-21
Singapore 437157
Tel: +65 88580101
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Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Daily: 11am - 1am

Direction:
1) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Ave. Cross the road and walk to Tanjong Katong Road. Walk down Tanjong Katong Road to Kinex Mall. Walk to destination. Journey time about 8 minutes. [Map]

Jia Wei Chinese Restaurant (嘉味) @ Grand Mercure Singapore Roxy - Timeless Flavours, Modern Twists: Rediscovering Jia Wei's Culinary Charms

After a hiatus, I recently dined at Jia Wei Chinese Restaurant (嘉味) at Grand Mercure Singapore Roxy, and I was delighted to discover that the restaurant's culinary standards remain consistent. Jia Wei offers a unique blend of homely, traditional dishes infused with a modern touch while staying true to its classic roots.

Crispy Local Soft Shell Crab, Ice Plant Ume infused Tomato, Yuzu Dressing 4.2/5

I had previously enjoyed the Crispy Local Soft Shell Crab with Ice Plant ($23), and I was pleased to find that it still featured the refreshing salad dressed in vibrant yuzu dressing. The use of ice plant, not commonly found in Chinese cuisine, provided a delightful combination of crispiness from the soft shell crab with the crunch and refreshment of the ice plant.

Ah Ma Prawn Hae Chor 4.2/5

The Ah Ma Prawn Hae Chor ($22) was deep-fried to a golden brown. Unlike the usual Hae Chor, which tends to be meaty, this version had a delightful crunchy bite enriched by the sweetness of prawns.

Braised Beetroot Soup, Sweet Corn, Beancurd 4.2/5

Having tried the Kale Soup on a previous visit, I opted for the Braised Beetroot Soup ($14) this time. The sight of the colourful soup was already appetising, and the addition of sweet corn balanced the earthy profile, resulting in a delicious finish. The beancurd added an extra layer of texture contrast.

Wok Fried A4 Wagyu Striploin, Fresh Wasabi 4.8/5

The Wok Fried A4 Wagyu Striploin ($68) was thickly cut into cubes, showcasing impressive marbling. It was cooked to perfection—tender and juicy, complemented by asparagus to cut through the richness of the beef.

Wok Fried Scallop, Japanese Mountain Yam, Edamame, Yuzu Miso Sauce 4.5/5

The Wok Fried Scallop with Japanese Mountain Yam ($40) featured plump and sweet scallops, complemented by fresh and crunchy Japanese mountain yam. Edamame provided extra texture and enhanced the overall enjoyment, all brought together by a delicious yuzu miso sauce.

Jia Wei Ocean Gems Vermicelli in Opeh Leaf 4.2/5

For a taste of nostalgia, the Jia Wei Ocean Gems Vermicelli ($28) was served in an opeh leaf, a tradition that's somewhat uncommon nowadays. The opeh leaf infused the dish with a subtle aroma. Despite its pale appearance, the dish was bursting with robust flavour from a variety of seafood.

Chilled Homemade Coconut Pudding, Vanilla Ice Cream 5/5

A must-try dessert is the Chilled Homemade Coconut Pudding with Vanilla Ice Cream ($16). The coconut pudding is crafted from fresh coconut water, resulting in an extremely light, smooth, and refreshing treat. Served with vanilla ice cream and lychee pops, it's a delightful conclusion to the meal.

Chilled Osmanthus Jello 4.2/5

Another delightful dessert is the Chilled Osmanthus Jello ($7.80), which strikes a perfect balance of sweetness and features the beautiful aroma of osmanthus.

Jia Wei Chinese Restaurant continues to offer a delightful dining experience with its harmonious blend of traditional and contemporary flavours. Whether you're savouring familiar classics or innovative creations, there's a treat for every palate.

Note: This is an invited tasting.


Jia Wei Chinese Restaurant (嘉味)
Grand Mercure Singapore Roxy
50 East Coast Road
Marine Parade Road
Singapore 428769
Tel: +65 6340 5678
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Nearest MRT: Dakota (CC Line), Paya Lebar (CC, EW Line), Marine Parade (TE Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at Block 99 (Stop ID 81181). Take bus number 31. Alight 6 stops later. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop along Paya Lebar Road (Stop ID 81111). Take bus number 43, 76, 134 or 135. Alight 8 stops later. Walk to destination. Journey time about 18 minutes. [Map]

3) Alight at Marine Parade MRT station. Take Exit 2. Walk to destination. Journey time about 3 mintues. [Map]

Tanglin Cookhouse @ Paya Lebar Quarter (PLQ) - Opens new Outlet at Paya Lebar, Specialising in Contemporary British Colonial Cuisine

Tanglin Cookhouse is a hidden gem nestled in the tranquil corner of Tanglin Mall, providing an oasis of lush British colonial-style setting for diners to indulge in timeless yet contemporary colonial cuisine away from the bustling streets of Orchard. They are thrilled to announce their newly opened outlet at Paya Lebar Quarter, inviting diners to experience the harmonious blend of history and contemporary culinary delight at Tanglin Cookhouse.

We kickstarted the meal with an enticing cocktail selection. The "Tanglin Classic" ($18) offers a refreshing blend of Widges London Dry Gin, cucumber, rosemary, and Fever Tree tonic. At the same time, the "Bloody Brilliant" ($18) features Four Pillars Bloody Shiraz Gin, fresh blood orange, and Fever Tree tonic. Our favourite goes to the latter, which delivered a fruity explosion that sets the perfect tone for the dining adventure ahead.

Tanglin Scotch Egg 4.2/5

The Tanglin Scotch Egg ($20) is a modern twist on a classic dish. It features a cage-free organic egg with a perfectly runny yolk, served on a vibrant bed of purple cabbage slaw. The dish is elevated by adding pickled mustard seeds, which provide a tangy contrast, and a creamy ranch dressing that ties all the flavours together.

Spiced Curry Lamb Papadum Nachos 4/5

The Spiced Curry Lamb Papadum Nachos ($16) are a delightful fusion of Indian and Western flavours, offering a unique and delicious twist on traditional nachos. It features crispy papadum chips as a base, providing a delightful crunch. These chips are then generously topped with tender and flavourful spiced curry lamb, which adds a rich and aromatic dimension to the dish. The yoghurt dressing adds a creamy texture and a hint of tanginess that complements the spiciness of the curry.

White "Rojak" Fruit Salad with Kaffir Lime Quinoa 4/5

The White "Rojak" Fruit Salad with Kaffir Lime Quinoa ($22) is a vibrant and refreshing dish that combines the best of both worlds - the traditional flavours of Rojak and a contemporary twist with quinoa. The salad boasts a mesclun salad base, artfully adorned with a colourful medley of ingredients, including dragonfruit, pineapple, turnip, cucumber, and cherry tomatoes. The unique twist in this dish is the Kaffir Lime Quinoa, as its tangy and aromatic profile adds depth and complexity to the salad. To further elevate the dish, it includes You Tiao Croutons, which offer a crispy contrast to the fruits and quinoa. The cashew nuts add a delightful crunch, while the ginger flower vinaigrette ties all the flavours together with its aromatic and slightly spicy notes.

Crispy Hainanese Kurobuta Pork Chop 4/5

The Crispy Hainanese Kurobuta Pork Chop ($32) is a harmonious fusion of Asian and Western flavours, showcasing the rich culinary heritage of Hainanese cuisine with a modern twist. Featuring a succulent Kurobuta pork chop with a crispy exterior, it's complemented by an Oriental tomato sauce that balances sweet and tangy notes. The dish is enriched with garden peas, golden fries, and a refreshing purple cabbage slaw.

Tanglin Style Pao Fan 3.5/5

The Tanglin Style Pao Fan ($34) is an exquisite and comforting dish that showcases a lavish array of seafood and flavours. The poached rice dish features organic jasmine rice, known for its delicate fragrance and fluffy texture. The seafood selection is a highlight, including locally farmed tiger prawns, succulent crabmeat, tender clams, plump scallops, and squid. The Pao Fan is further elevated with puffed rice, which adds a delightful crunch and playful contrast to the tender seafood and rice and an onsen egg, which enriches the dish with its velvety yolk. What ties everything together is the superior broth. However, the broth was slightly less rich than expected.

Sunday Roast 4.2/5

The Sunday Roast (36) is a classic and hearty meal that pays homage to a Sunday roast dinner tradition. The beautifully roasted grass-fed Angus beef is at the heart of this dish, cooked to perfection to ensure tenderness and flavour. A rich and savoury onion gravy is generously drizzled over the meat, enhancing its taste and adding depth to every bite. The Yorkshire pudding, an essential component of a traditional Sunday roast, is served alongside the beef. These crispy and airy delights are the perfect complement to the meat, providing a satisfying contrast in texture. A medley of vegetables on the side, which includes garden peas, roasted potatoes, carrots, and charred broccoli, adds colour and vibrancy to the dish.

British Danish Bread & Butter Pudding 4.2/5

Finally, we round off the meal on a sweet note with the British Danish Bread & Butter Pudding ($18). It is a delightful dessert that marries the comforting charm of a classic British bread pudding with the sweet indulgence of Danish flavours. This dessert features a decadent bread and butter pudding base made with rich and flavourful ingredients like rum-soaked raisins, velvety chocolate, and aromatic cinnamon. These elements come together to create a comforting, warm, and slightly spiced sensation. It is topped with a scoop of creamy vanilla ice cream, which adds a refreshing contrast to the warm pudding. As a finishing touch, it is adorned with delicate cocoa nibs, which provide a delightful crunch and a hint of bittersweet chocolate flavour.

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.


Tanglin Cookhouse
PLQ 3
2 Tanjong Katong Road
#01-06/07
Singapore 437161
Tel: +65 65924572
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Website
Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Daily: 9am - 10pm

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