Pint & Dine @ Kensington Square - New Cafe In Bartley Serving Korean Fusion Western Food With Soju Tower In A Fire Extinguisher

Cafe by day and bistro by night, Pint & Dine is a Korean Fusion Western Cafe that has recently opened within Kensington Square.

Seafood Ramyeon 3.5/5

We had their Seafood Ramyeon ($10). The warm and comforting bowl comes with noodles, squid, clams, mushroom and egg.

Kimchi Spaghetti 3.8/5

The Kimchi Spaghetti ($16) is creamy with generous servings of kimchi and bacon bits embedded within the pasta. It packs a delightful burst of tangy flavour from the kimchi, yet not too overpowering. Break the egg and stir in the yolk for a creamier mouthfeel.

Korean P&D Chicken Wings 3.5/5

Besides the mains, they also offer a variety of finger foods. Their Korean P&D Chicken Wings (6pcs/$12) are available in original, soy garlic or Yang Nyum. We opted for the soy garlic. The battered chicken has a crispy skin and tender meat, with a subtle soy garlic flavour.

Yakult Soju Tower 4/5

The Yakult Soju Tower ($28) comes in a 1.5L fire extinguisher where you can pump the drink out. While the interesting and instagrammable presentation caught our attention, the drink itself also stood out with a prominent taste of yakult and grape soju sweetness. You can't really taste too much of the alcohol, which is perfect for your non-alcoholic friends. The fire extinguisher tower is available for the Yuzu Milkis Soju and Conjinganmek Soju Tower as well.

Yuzu Soda 3.8/5

Besides coffee and tea, a non-alcoholic option is the Yuzu Soda ($5.50). This punchy drink is refreshing and bold with citrusy notes.

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.


Pint & Dine
Kensington Square
2 Jalan Lokam
#01-48
Singapore 537846
Tel: +65 88915928
Facebook
Nearest MRT: Serangoon (CC Line, NE Line), Tai Seng (CC Line)

Opening Hours:
Tue-Fri: 12pm - 1030pm
Sat-Sun: 11am - 1030pm

Direction:
1) Alight at Tai Seng MRT station. Take Exit A. Turn right and walk to bus stop at Tai Seng MRT station (Stop ID 70281). Take bus number 22, 24, 43, 58, 62, 70, 76 and 80. Alight 5 stops later. Cross the road and walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Serangoon MRT station. Take Exit C. Walk to bus stop opposite Serangoon MRT (Stop ID 66359). Take bus 22, 43 and 70. Walk to destination. Journey time about 15 minutes. [Map]

3) Alight at Serangoon MRT station. Take Exit H. Turn right and walk to bus stop at Serangoon MRT station (Stop ID 62131). Take bus 58. Walk to desintaion. Journey time about 15 minutes. [Map]

Allium @ Kensington Square - A Little-known 16 Seater Restaurant By Ex-Chef Of GastroSmiths And Humble Loaf

Kind of under the radar without much fanfare of its opening is Allium located at Kensington Square. The 16 seater restaurant is helmed by husband-wife team, Executive Chef Dillon Ng, formerly from The Humble Loaf and GastroSmiths and Pastry Chef Lusiana Hendrika, formerly of Sukha Delights in Bandung, Indonesia. The restaurant offers a multi-course prix fixe lunch or dinner menu, embracing both local and cultural Asian flavours through a timeless culinary style that is modern yet modest.

House Bread, Smoky Speck Butter 4.2/5

Changing their menu quarterly, I visited Allium in February for lunch to celebrate my friend, Alison's birthday. We have the 5-course Modern European Menu ($88+ per pax). Our lunch started with freshly baked House Bread, accompanied by Smoky Speck Butter. The pairing is so good that we asked for a second serving.

Charred Rosemary & Wild Mushroom Soup

Next is the Charred Rosemary & Wild Mushroom Soup. While the earthy mushroom flavour is prominent, I felt that it lacked the creaminess which I preferred.

Roasted Alliums 4.2/5

While the Roasted Alliums may not be the best of presentation, the onion and celeriac sweetness tasted heavenly. The honey-roasted seeds provide the textural contrast, while the house 'Boursin' cheese gave it an elevated creamy finishing.

Chorizo Iberico, Celeriac, Port Wine Glaze 4.2/5

Following that, we have the Chorizo Iberico and Celeriac dressed in port wine glaze. I am not too sure, but I think it is topped with shaved parmesan. The combination works wonderfully. It even reminded me of my travel to Spain. How I wish we can travel again.

Black Cod, Bay Scallop & Hiroshima Oyster Pot Pie 4/5

For the mains, the guest has either the Black Cod, Bay Scallop & Hiroshima Oyster Pot Pie and Five Founders Carbon Neutral Striploin. The seafood pot pie comes encased in a flaky shell which you can find black cod, scallop and oyster in it. 

Five Founders Carbon Neutral Striploin 4.2/5

The striploin, which has been beautifully cooked to medium-rare, is paired with duck fat potatoes with marrow gravy. Nothing fancy but simply allowing the natural flavour of the beef to shine.

Sourdough Waffle with Orange Caramel Ice Cream 4/5

Wrapping up the five-course meal is the Sourdough Waffle with Orange Caramel Ice Cream. The waffle has a delightful texture, slightly chewy and fluffy with a lovely crisp on the exterior. As Chinese New Year was around the corner during my visit, the orange caramel ice cream gave the dish a delicious festive mood.

The modern European menu I had didn't showcase their philosophy of embracing local and cultural Asian flavours. While it is good, it did not wow me. I look at their upcoming March menu. I thought it is more exciting featuring dishes such as Sea Urchin, Local Mussels with Gazpacho "Sambal Cincalok", Fried Pomfret Pao Fan, Epok-Epok Mackerel etc.


Allium
Kensington Square
2 Jalan Lokam
#01-11
Singapore 537846
Tel: +65 88306230
Facebook
Website
Nearest MRT: Tai Seng (CC Line), Serangoon (CC Line, NE Line)

Opening Hours:
Thu: 6pm - 10pm
Fri-Sun & PH: 12pm - 230pm, 6pm - 10pm
Eve of PH: 6pm - 10pm
(By Reservation Only)

Direction:
1) Alight at Tai Seng MRT station. Take Exit A. Turn right and walk to bus stop at Tai Seng MRT station (Stop ID 70281). Take bus number 22, 24, 43, 58, 62, 70, 76 and 80. Alight 5 stops later. Cross the road and walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Serangoon MRT station. Take Exit C. Walk to bus stop opposite Serangoon MRT (Stop ID 66359). Take bus 22, 43 and 70. Walk to destination. Journey time about 15 minutes. [Map]

3) Alight at Serangoon MRT station. Take Exit H. Turn right and walk to bus stop at Serangoon MRT station (Stop ID 62131). Take bus 58. Walk to desintaion. Journey time about 15 minutes. [Map]

Fragrant Garden (馨香园) @ Upper Serangoon Shopping Centre - A Hidden Gem In A Deserted Shopping Mall

Upper Serangoon Shopping Centre used to be my hangout during my primary and secondary school days. This is where I got my computer games in floppy disc and computer repaired. Back then, it was the only shopping mall in the Hougang and Serangoon areas. There were no Nex, Kovan Heartland Mall, Hougang Mall and City Square Mall. The mall remains stuck in time, in its early 80s, rundown and deserted, except for Fragrant Garden (馨香园) on level one that still attracts a regular crowd for its Teochew dishes.

Combo Roll 4/5

Together with a few foodie friends, we dropped by Fragrant Garden on a weekday evening to have dinner. The whole place still looks the same during my secondary school's day. The entire mall is deserted except for the dinner crowd at Fragrant Garden. We started with the Combo Roll ($12/$20) which consists of prawn roll and liver roll. My attention is drawn to the liver roll, which is hardly available in the restaurants' menu nowadays. The offal gives it a creamy interior encased in a crispy exterior wrapped with beancurd skin.

Oyster Omelette Teochew Style 4.2/5

I have tried the oyster omelette from Chui Huay Lim Teochew Restaurant and its the gooey version. Over at Fragrant Garden, the Oyster Omelette Teochew Style ($14/$20) is very close to our local hawker version. It is fried to crispy on the exterior, retaining a slight gooeyness inside with plump and juicy oysters.

Steamed Pomfret in Teochew Style 4.5/5

Steamed Pomfret in Teochew Style (Seasonal Price) is a staple Teochew dish which does not come cheap. A size like this would probably cost around $95. You would perhaps like to confirm the price right at the beginning just to avoid any unhappiness during payment. Steamed to perfection, the pomfret was moist and complemented by the sourish gravy.

Braised Duck in Teochew Style 4.2/5

Another dish I enjoyed a lot in the Braised Duck in Teochew Style ($15/$20). I like the layer of fat under the skin, giving it a delightful ratio to the tender meat. Hidden underneath the pile of sliced braised duck, is a bed of silky Pu Ning Tofu.

Fragrant's Stuffed Sea Cucumber 4/5

If you are a fan of sea cucumber, you will appreciate the Fragrant's Stuffed Sea Cucumber ($60 onwards). The sea cucumber is well braised to a soft and bouncy texture. The stuffed meat mixture elevates the main ingredient, giving it a multi-textural enjoyment. Pre-order is required for this dish.

Braised Vegetable with Scallop in Teochew Style 4.5/5

For the vegetable dish, we went for the Braised Vegetable with Scallop in Teochew Style ($12). I am a sucker for cabbage, especially when it is braised under "nua nua" (very soft), absorbing the flavoursome broth.

Fried Kway Tiao with Chai Poh 4/5

Another staple Teochew dish is the Fried Kway Tiao with Chai Poh ($5/$8/$12). Another well-executed dish packed with smokiness. I only wish there are more dice vegetables for that crunchy bite in each mouthful of the fragrant noodle.

Yam Paste 4/5

Of course, how can we not end our dinner with the traditional Yam Paste ($4/$20/$30)? The version at Fragrant Garden comes with gingko nuts, pumpkin and shallot. Decently good but not the best I have tried.

Fragrant Garden prides itself for offering authentic and cheap Teochew cuisine. It is true to a certain extent as most of the dishes are reasonably priced. However, they are also expensive items such as the sea cucumber, steamed pomfret, cold crab etc. Hence you need to know what to order and not influenced by the pushy service staffs that will try to recommend you the expensive dishes. I have come across reviews about their lousy service but putting that aside, the food here is delicious.


Fragrant Garden (馨香园)
Upper Serangoon Shopping Centre
756 Upper Serangoon Road
#01-15/16
Singapore 534626
Tel: +65 62897301
Facebook
Website
Nearest MRT: Serangoon (CC Line, NE Line), Kovan (NE Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Serangoon MRT station. Take Exit H. Walk to bus stop at Serangoon Bus Interchange (Stop ID 66009). Take bus number 101, 107, 136 or 153. Alight 2 stops later. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Serangoon MRT station. Take Exit E. Walk to bus stop at Serangoon MRT station (Stop ID 66351). Take bus number 81 or 82. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 10 minutes. [Map]

3) Alight at Kovan MRT station. Take Exit C. Walk to bus stop at Kovan MRT station (Stop ID 63039). Take bus number 80, 81, 82, 101, 107, 136 or 153. Alight 2 stops later. Walk to destination. Journey time about 8 minutes. [Map]

Go-Ang Kaomunkai Pratunam @ NEX Shopping Mall - Bangkok Michelin Bib Gourmand Chicken Rice Opens In Singapore

Some said we learn cultural similarity and diversity through food and this sentiment headlined my experience with Thailand’s Go-Ang Kaomunkai Pratunam, which has recently opened its door at NEX Shopping Mall. Established in 1960 as a food stall specialising in Hainanese chicken rice in the Pratunam district of Bangkok and awarded a Michelin Bib Gourmand award in 2018. This Thai Hainanese chicken rice may or may not make it to your top list but it will change your perception of how this iconic dish can be consumed.

Chicken Rice 3.5/5

Go Ang Chicken Rice comes with either Thigh ($5.50) or Breast ($4.50) meat. As expected, the thigh meat is naturally more tender than the breast meat, and the layer of plump skin was certainly not those to be chucked at one side. The grainy and firm rice worked well to bring out its pleasing texture. That said, the breast meat fared well too if you like firmer meat. The rice, however, didn't manage to captivate my taste buds. I feel it lacked a certain fragrance and aromatics, which make the chicken rice itself addictive.

But ultimately, what gives this Go Ang Chicken Rice its unique identity is the chilli sauce that comes with it. Based with fermented chilli, fermented soy beans, coarsely chopped ginger, this piquant sauce is a tapestry of Thais' flavours in another perspective.

Omelette 3.5/5

Like what they always say "same same but different", this goes the same for their Omelette. Its accompanying sauce again, has all the elements to whet your appetite. Chye Pok version ($6.50) is available as well.

Braised pork 3.5/5

In Bangkok, the locals not only love their chicken rice but also their braised pork and surprisingly soups too. The Bitter Melon & Pork Rib Soup ($6.50) wowed us with its tender pork ribs and the depth of flavour. As for the Signature Braised Pork ($8/$12), considered that lean meat is used, its fork tender meat was impressed. I like the braising sauce too, which was relatively much lighter compared to our version but packed with flavours. Love it with the omelette's dip sauce!

Steamed Sea Bass 4.5/5

Among all the dishes, I enjoyed the Steamed Sea Bass with Chilli, Lime & Garlic the most. I had this dish a couple of times but theirs by far is the most memorable. Judging by the what was left on the plate, it just showed how tasty this dish was. We were fighting for the last drop of the lemony and spicy gravy.

Basil Chicken with Kai Lan 3.8/5

To ensure the authenticity and quality of the cuisine, all kitchen staff were trained by Go-Ang founder Mr. Sombat Pruekpaiboon at the original restaurant in Bangkok. Hence, even simple dishes like Stir Fried Basil Chicken with Kai Lan seemed to exude a taste that was much elevated than what are available elsewhere.

Chendol 3.8/5

Red Ruby 3/5, Steamed Tapioca 3.5/5

For desserts, we tried Homemade Red Ruby with Coconut Ice Cream ($5.00) and Steamed Tapioca with Coconut Cream ($4.50). Homemade red ruby is a rare gem these days and these gems can also be found in their Thai Chendol ($5), which I highly recommend you to order it over your usual Thai Milk Tea. The strands of chendols were soft with a bite and so yummy to chew on when I seeped them with the milky concoction. Nothing was overly sweet, except for the red ruby but these are the gems that make them so delicious for the dessert. I like the steamed tapioca too, which was warm and comforting to end a meal.

Go-Ang Chicken Rice may not replace that sense of comfort and familiarity given by your favourite plate of chicken rice but it sure stirs up some excitement when you need it.

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. Note: This is an invited tasting.


Go-Ang Chicken Rice
Nex Shopping Mall
23 Serangoon Central
#B1-05/06
Singapore 556083
Facebook
Nearest MRT: Serangoon (CC Line, NE Line)

Opening Hours: 
Daily: 11am - 10pm

Direction:
1) Alight at Serangoon MRT station. Take Exit B, E, G & H. Walk to destination. Journey time about 3 minutes. [Map]

36 M.S. Handmade Yun Tun Noodle @ Seletar Hills Estate - Plump & Juicy Dumpling That Is Not To Be Missed

Located n the corner coffeeshop of the rather quiet Seletar Hills Estate is this unassuming stall, 36 M.S. Handmade Yun Tun Noodle. The stall sells both the char siew wanton mee and dumpling noodle.

Dumplng Noodle 4.2/5

I was told that the char siew wanton mee here is decent but the star is actually the Dumpling Noodle. The springy noodle which has a good bite to it is tossed in a sweet and savoury dark sauce that made it so deliciously good.

The other highlight is the plump and juicy handmade stuffed with minced pork. You get a burst of flavours accentuated by the tee poh in the stuffing mixture. This is so much better than their wanton which is rather small in size. By the way, the portion here is rather small. Hence for the big eater, you may need to have 2 bowls.

36 M.S. Handmade Yun Tun Noodle 
2 Jalan Salaseh
Singapore 808433
Nearest MRT: Serangoon (CC Line, NE Line), Seng Kang (NE Line), Yio Chu Kang (NS Line)

Opening Hours:
Mon, Wed-Sun: 7am - 3pm
(Closed on Tue)

Direction:
1) Alight at Serangoon MRT station. Take Exit E. Walk to bus stop at Serangoon MRT station (Stop ID 66351). Take bus number 70. Alight 12 stops later. Walk to Jalan Salaseh. Walk to destination. Journey time about 30 minutes. [Map]

2) Alight at Seng Kang MRT station. Take Exit D. Walk to bus stop at Seng Kang MRT station along Seng Kang East Way (Stop ID 67409). Take bus number 50. Alight 12 stops later. Cross the road. Turn left and walk to Jalan Salaseh. Walk to destination. Journey time about 30 minutes. [Map]

2) Alight at Yio Chu Kang MRT station. Take Exit C. Walk to Yio Chu Kang Bus Interchange (Stop ID 55509). Take bus number 70. Alight 13 stops later.  Cross the road. Turn left and walk to Jalan Salaseh. Walk to destination. Journey time about 35 minutes. [Map]

Rokeby Bistro @ Jalan Riang - Launches A New Dinner Menu

If not for Rokeby, I wouldn't have the chance to get acquainted with this serene neighbourhood of Jalan Riang. The row of shophouses where it is located is pretty tucked away from the main traffic, however it is not difficult to spot this 4-year old bistro, when it has written its name right on the facade.

I love their steel and glass wall, which works well with the cracked concrete interiors to create that rustic look. As an Australian-inspired bistro, they offer hearty items such as Beef Ribs, Ox Cheeks Pasta, Ribeye Steak etc, which are wholesome enough for dinner.

Luncheon Nacho Cheese 2.8/5

To ease our hunger while waiting for our mains, we had Luncheon Nacho Cheese ($8.90) and Poached Egg Salad ($8.90). Strips of luncheon meat drizzled with nacho cheese and mayonnaise, this might get you wanting to reach out for some beer. However, I feel it might work better if the meat was stripped thinner for a crisper texture like fries, and a much bigger dollop of cheese than just a drizzle. After all, that's how we have our nachos with cheese right?

Poached Egg Salad 2.5/5

Perhaps I had my salad dressing at the side, my salad looked abit sad with just the baby spinach, sundried tomato strips and a poached egg. And the egg didn't even ooze.

Lobster Risotto 3/5

Our mains arrived shortly after we cleared our appertiser. The Lobster Risotto ($34.90), for half a lobster, this is certainly not cheap. Despite this being a fairly new item, I was quite surprised to see a few orders on the tables. Very luxurious looking indeed, and the smell of the burnt cheese and mornay sauce were enough to set us salivating. Perhaps it was being overcooked, the meat tend to stick onto the shell. It was still firm and bouncy but I would have enjoyed it more if the meat wasn't so coated with the creamy sauce. I'm not too sure if risotto, which is just as creamy, is an ideal pairing.

Duck Confit 3/5

The Duck Confit ($23.90) fares similarly to that. It had a crispy exterior which was quite enjoyable but some parts of the meat was slightly tough. The tart raspberry sauce, along with a couple of tangerines, cut the richness of the meat. For some reasons, the pineapple salsa was somehow missing in action.

Mud Slide 4/5

For desserts, we had their latest creation - Mud Slide ($10) which has currently surpassed the popularity of their Ghirardelli Molten Lava with Ice Cream ($9). Indeed, for climate like ours, this adult milkshake does its job in giving us the ice cold sensation, the satisfying creamy mouthfeel of a milkshake and the bitter-sweetness of a rum.

Ghirardelli Molten Lava 3.5/5

Molten Lava didn't pale in comparison. With a light tap on the tip, it erupted with warm dark chocolate lava. I appreciate the dense New Zealand vanilla ice cream which matched well with the consistency of the thick chocolate lava.

Rokeby is popular for their brunch items which you might want to consider when you just want to escape the hustle and bustle of the city, especially on a lazy weekend.

Written and photograph 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.


Rokeby
15-9 Jalan Riang
Singapore 358987
Tel: +65 91060437
Facebook
Website
Nearest MRT: Serangoon (CC Line, NE Line)

Opening Hours:
Tue-Sun: 9am - 10pm
(closed on Mon)

Direction:
1) Alight at Lorong Chuan MRT station. Take Exit A. Walk to bus stop at Lorong Chuan MRT station (Stop ID 66391). Alight 1 stop later. Walk down Serangoon Ave 3 and cross the road onto Jalan Girang. Walk along Jalan Girang, take left of Jalan Girang at the intersection. Continue on Jalan Girang and turn right onto Jalan Riang. Journey time about 15 minutes.

2) Alight at Serangoon MRT station. Take Exit A. Walk to bus stop at Serangoon MRT station (Stop ID 62139). Take bus number 107, 147, 153 or 853. Alight 1 stop later. Cross Upper Serangoon Road onto Wolskel Road. Walk along Wolskel Road and turn right onto Jalan Riang. Walk to destination. Journey time about 15 minutes.

3) Alight at Serangoon MRT station. Take Exit G. Walk to bus interchange (Stop ID 66009). Take bus number 105. Alight 2 stops later. Track back and turn right onto Jalan Girang. Walk along Jalan Girang, take left of Jalan Girang at the intersection. Continue on Jalan Girang and turn right onto Jalan Riang. Journey time about 18 minutes.

Steam Box @ Serangoon Garden - Steam Pot, A New Steamboat Concept Using Steam Cooking

A new steam pot place, Steam Box has recently opened at Serangoon Garden. I first experience the new way of enjoying steamboat at Rong Fu Ji at The Grandstand. Hence the concept is not exactly new to me. The so called high speed steaming technology or more commonly known as steam pot is first brought to fame in Hong Kong by Alan Tam. Similar to steamboat experience, all the ingredients are brought to the table raw. Instead of boiling, the raw ingredients is steamed in the pot around two to six minutes subject to the ingredients. This allows the natural juices and nutrients of the ingredients to be sealed in.

First of all, diners need to chose between the Century Egg and Pork Ribs Congee ($15) or Clam and Dried Scallop Congee ($18). We choose the later in which rice grains, clams, dried scallop, ginger slices and chicken stock is added into the pot before the lid is placed over it. As the raw ingredients are being cooked, the essences will dripped down from the holes in the lid into the congee that is being cooked below. A noticeable different compared to Rong Fu Ji is that Steamed Box charges 3 times more for the congee and added chicken stock for flavouring.

Once the lid is placed over the steam pot, you can start placing your ingredients on to the lid to cook the food. The steaming time of the different ingredients are determined by the colour of the plates. I find this operationally smarter than Rong Fu Ji. This will relief the staff from explaining to each customers how long to cook each ingredients as it is self-explanatory.

We tried a variety of ingredients on the menu such as the Baramundi ($15), Bamboo Clam ($18), Clams ($13), Cray Fish, Scallops ($18), Sweet Potato ($6), Pumpkin ($5), Assorted Mushroom ($8.50), Dou Miao ($5) and Wawa ($6).

After trying both Steam Box and Rong Fu Ji, I still find that steam pot is best for seafood to appreciate the natural sweetness of them. For those that have a palate for heavy and rich flavours, you will find that the vegetables and mushrooms when steamed is rather bland in taste. This is more for those healthy eater without all the seasonings. Root vegetables fare better because of the natural sweetness.

Singaporean likes varieties. So like Rong Fu Ji, Steam Box also offers meat on their menu such as Premium Prime Short Rib ($11.50/$23), Marinated Ginger Chicken Thigh with Wolfberry ($4.50/$9) and Marinated Minced Pork with Premium Salted Fish ($4.50/$9). I would highly recommend to go for the marinated minced pork with premium salted fish.

Another different between Steam Box and Rong Fu Ji is the value for money meat selection at Steam Box. While Rong Fu Ji uses more premium quality cuts and without marination, once again emphasizes on the appreciation of the natural flavour, Steam Box targets the mass local palate that likes rich and heavy flavours.

This is the part where I think Steam Box has an edge over Rong Fu Ji. Steam Box introduces Steamed Dim Sum in the menu. Once again on the two points. Variety and rich in flavoured food. In fact there is a three factor, the fun element.. Diners get to cook their own dim sum. You don't get to experience it elsewhere.

Last but no least, after you have finished cooking and eating all the raw ingredients. Turn off the heat and lifted the lid to unveil a pot of congee underneath. You can top it with some spring onions and fried shallots to wrap up the meal with a bowl of comforting steamed congee.

After having tried both steam pot concept, the feeling I have is that Steam Box is more for the masses with their choices of variety. It also tweaked the concept to include marinated and seasoned ingredients to suit the local palate. Rong Fu Ji is still more authentic in the sense that they still insist on the appreciation of the natural flavour, healthy eating with the use of premium ingredients. While the business concept and target customer base is slightly different, I think Steam Box has an edge over Rong Fu Ju at the moment.


Steam Box
Serangoon Garden
68 Serangoon Garden Way
Singapore 555964
Tel: +65 6281 6939
Facebook
Nearest MRT: Serangoon (NE Line)

Opening Hours:
Daily: 11am - 11pm

Direction: 
1) Alight at Lorong Chuan MRT station. Take Exit B. Walk to bus stop at New Tech Park (Stop ID 66021). Take Bus 73. Alight 4 stops later. Walk to Serangoon Garden Market & Food Centre. Journey time about 15 mins. [Map]

2) Alight at Serangoon MRT station. Take Exit B or E. Walk to bus stop at Serangoon Central (Stop ID 66351). Take Bus 315. Alight 5 stops later. Walk to Serangoon Garden Market & Food Centre. Journey time about 15 mins. [Map]