Showing posts with label .Station: Telok Ayer. Show all posts
Showing posts with label .Station: Telok Ayer. Show all posts

Saturday, March 9, 2024

Abura Kappo by Hashida @ Amoy Street - A Restaurant Within the Restaurant Concept

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Abura Kappo, nestled within Hashida Singapore, unveils a new and more casual dining experience with its restaurant-in-restaurant concept, centred around the essence of oil. The term "Abura," translating to oil, aptly captures the spirit of this casual and playful menu housed within Hashida. Our journey through Abura Kappo's Vol. 1 menu, priced at $200++ per diner, unfolded as a revelation of 13 bites, each a masterpiece of textures and flavours.

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Monaka 4.5/5

Commencing the evening is the Monaka, where crisp wafers cradle a luxurious blend of creamy egg custard, a duet of blue cheese and comte cheese, mushroom sauce, and pearls of roasted beetroot and Japanese radish steeped in kombucha. This dish is a delightful symphony of textures and flavours.

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Carpaccio 4.2/5

The Carpaccio course follows, featuring slices of raw Japanese buri (yellowtail) and raw Japanese squid accompanied by green apples and pickled red onions in a zesty pickled dashi sauce. The dish culminates with a touch of gin salt for a refreshing palate experience.

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Camembert 4/5

The Camembert, a piece of deep-fried cheese, takes centre stage. Camembert cheese is encased in a kinome leaf, coated in batter, and deep-fried to perfection, revealing a crispy exterior and a molten interior.

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Tuna Consomme 4/5

What initially appears as wine turns out to be Tuna Consommé, a delectable broth crafted from Japanese bluefin tuna simmered for four hours with a mirepoix of carrots, onions, celery, leek, and mushrooms. Served cold, the consommé, enriched with drops of spring onion oil, provides a refreshing interlude.

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Managatsuo 4.2/5

The Managatsuo, a Japanese silver pomfret, is delicately coated in a thin tempura batter and deep-fried to a light and crispy texture. Served with tempura sauce and housemade onion sauce, it's a delightful seafood indulgence.

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Ebi Toast 4.2/5

Ebi Toast's interpretation of the Hong Kong prawn toast consists of angel shrimp paste topped with a spongy and intensely savoury housemade tamagoyaki. A topping of panko gives it an extra crispy bite.

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Tebagyoza 4.2/5

Tebagyoza takes a twist with a crisp, deboned chicken wing generously stuffed with glutinous rice and egg, echoing the parent-child combination found in oyakodon. Paired with oyako sauce, it offers an elevated and flavorful finish.

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Wagyu Beef Tempura 4.2/5

Wagyu Beef Tempura, adorned with a drizzle of tart balsamic and pomegranate sauce, features Hokkaido Tokachi Wagyu wrapped in green shiso leaf, coated in batter, and deep-fried. Sprinkled with sakura salt and red shiso salt, it's a sensory delight.

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Duck Salad 4/5

Duck Salad provides a refreshing interlude with tender duck breast paired with pickled turnip and persimmon vibrancy.

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Soft Soba Taco 4.5/5

Soft Soba Taco introduces a housemade soft buckwheat tortilla, mirroring Japanese soba noodles. It's filled with a play on Japanese sukiyaki ingredients — beef, tofu, shungiku, and raw egg yolk — and is a creative twist on a familiar concept.

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Oden Tempura - Radish 4.5/5

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Oden Tempura - Tomato 4.2/5

Oden undergoes a unique transformation as it is served in tempura form. Sweet Radish and Tomato, stewed in dashi, are deep-fried to golden perfection, offering an intriguing take on enjoying oden.

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Donabe - Spicy Tuna, Prawn Tempura, Kimbap

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The Donabe is a lavish affair accompanied by an array of toppings. The Donabe Rice takes centre stage, featuring grilled seasonal fish, including seabream and golden eye snapper, harmoniously paired with Nanatsuboshi rice. Cooked with dashi, Hokkaido scallops, and butter shoyu, the rice is a symphony of flavours. A selection of sides awaits to complement the Donabe Rice: a medley of pickles, a savoury soup, zesty spicy tuna, crispy prawn tempura, and flavorful kimbap. The ingenious touch lies in the interactive element: diners can partake in a do-it-yourself maki adventure, crafting their own delectable rolls using seasoned Korean seaweed. This engaging addition adds a playful twist to the dining experience.

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Dessert 4.2/5

Dessert unfolds as a two-part curiosity: shavings of shiitake mushroom-infused chocolate paired with housemade vanilla ice cream and a slice of dried persimmon alongside rich, earthy, housemade matcha ice cream.

Abura Kappo offers a casual dining experience that transcends the ordinary, presenting an array of inventive dishes that captivate the senses.

Note: This is an invited tasting.


Abura Kappo
77 Amoy Street
Singapore 069896
Tel: +65 8129 5336
Facebook
Instagram
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue: 12pm - 3pm
Wed-Sun: 7pm -1030pm
(Closed on Mon)

Direction:
Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

Tuesday, February 20, 2024

Bochinche @ Club Street - Indulge In Wet-aged Argentine Steaks and In-house Dry-aged Grain-fed Cuts.

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Bochinche, located on Club Street, has always been known for its fine curation of different types of meats and cuts from Argentina, Australia, USA, and Europe. Its wet-aged Argentine steaks and in-house dry-aged Grain Fed cuts grilled using Asado techniques over the Jarrah wood-fired griller are particularly noteworthy. The Argentinian starters and sides here are exceptional as well. For a quick lunch experience, its Lunch Menu offers its signature wet-aged steaks with a choice of add-on sides or desserts at an affordable price.

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Classic Provoleta 4/5

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Canasta De Pan 4.5/5

Classic Provoleta ($24) is a traditional Argentinian melted provolone cheese, served hot from the BBQ or oven, with a variety of toppings. We had a bubbling hot provolone cheese in cast iron, served with fermented Medley Tomato and a drizzle of honey. To get the full experience of this dish, eat it hot with Canasta De Pan ($12), a board of housemade Rosemary Focaccia, and "Pan De Queso", a South American cheese roll. Both breads were delightful and airy, complementing the rich melted cheese.

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Tropical “Leche De Tigre” Ceviche 5/5

Next, we had Tropical "Leche De Tigre" Ceviche ($24) featuring red snapper, dragon fruit, mango, papaya and pineapple tossed in for a refreshing fruity zest and zing. There were kaffir lime leaves mixed in as well, adding a layer of citrusy and earthy undertone.

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Argentina Empanadas Hand Cut Beef and Grilled Organic Corn (2pc) 3.5/5

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'Black Label' Ribeye 5/5

I tried the 250g 'Black Label' Ribeye ($35) for mains, featuring a grass-fed Buenos Aires steak, 28 Days Wet-Aged. Its great taste didn't just lie with its origin and the fact that it had been wet-aged for 28 days, but also with the skilful grilling on the wood fire to achieve that desired doneness. For an additional $10, you can either add on Hand-cut Beef and Grilled Organic Corn Argentina Empanadas (2pc) or Dessert. I had the Empanadas. The Grilled Organic Corn Empanadas was mouthwatering with aromatic creamy corn filling, contrasted with a flaky empanadas pastry.

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Argentinian Doughnut 4.8/5

For desserts, Argentinian Doughnut ($19) was a joy. It is light, airy and delicious with butteriness and an eggy flavour. They were served warm with contrasting velvety vanilla ice cream and Dulce De Leche. The sprinkle of toasted hazelnut added a good nutty flavour and a textural crunch to complete the dish.

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.


Bochinche
27 Club Street
Singapore 069413
Tel: +65 6235 4990
Facebook 
Instagram
Website
Nearest MRT: Telok Ayer (DT Line), Maxwell (TE Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 6pm - 11pm
Sat: 1130am - 3pm, 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 1. Walk down South Bridge Road towards Ann Siang Road. Turn right onto Ann Siang Road. Walk down Ann Siang Road. Turn left onto Club Street. Walk to destination. Journey time about 6 minutes. [Map]

Wednesday, January 31, 2024

MOSS CROSS TOKYO Singapore @ Capri by Fraser China Square - Debuts its First Outlet Outside Singapore

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MOSS CROSS TOKYO Singapore, located in Capri by Fraser China Square, is the brand's debut outside Japan. Helmed by Executive Chef Akihiro Masuyama, boasting a wealth of experience in French cuisine, the restaurant presents traditional Japanese flavours infused with a modern French flair, showcased in its omakase menus.

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Shokado-9 5/5

Two lunch menus start from $69, and two dinner menus start from $128. We had the 7-course $150 Dinner Menu alongside a 7-flight alcohol pairing ($90). Shokado-9, the dish signature to MOSS CROSS TOKYO, is presented as the First Course for all menus. The 9-course small-bite masterpiece is pieced together by arranging each dish (vary by season) according to their distinct flavour profiles. Unfolding from right to left, top to bottom, the sequencing allows diverse flavours to build up on one's palate gradually. First to awaken our palate is a chilled, tangy Tomato Raspberry Fruit Salad of Tomatoes, Fresh Raspberries and Blackberries in a Plum and Tomato Compote, followed by Seared Madai in Chef Masuyama's renowned Herb Dressing, a signature blend hailing from Tokyo. Then we moved on to a slightly spicy and creamier Chutoro Wasabi Tartar and a more vibrant Squid Shiso Sauce Orange. What came after was a delightfully sweet and rich Carrot Mousse Crab Tomato Consommé before proceeding to a savoury-sweet Corn Jelly Caviar Yuzu that exuded an intense corn sweetness.

The last column began with an interesting blend of texture and flavour - Octopus Mango Gochujang, balanced with a Red Bell Pepper Herb Rice Sushi that follows. We ended with a mouth-filling Roasted Wagyu Seaweed Sauce Avocado, featuring tender, roasted Wagyu elevated by an umami homemade seaweed sauce crafted with Marushin soy sauce from Shimane Prefecture.

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Alcohol pairing: Mutsu-Hassen Prototype from Hachinohe Sake Brewery

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Hyogo Oyster 4.5/5

The second course, Hyogo Oyster, is paired with a Camembert mousse and milk foam, topped with Caviar and konbu. The Camembert mousse gave the oyster a further textural boost with complementing milky notes. The dish's robust flavours are punctuated by punchy diced raw onions and tangy bursts of yuzu pearls and lime zest, adding the right amount of acidity to the overall composition.

Alcohol pairing: Matsumidori S.Tokyo Junmai Ginjo Aroma is like green apple and muscat.

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Molten Crab Chawan-mushi 4.5/5

Third Course Molten Crab Chawanmushi. Done using the French technique, the spoonful of the chawanmushi was exceptionally soft and pillowy, with textural contrast lent from bits of Lily Bulb. Bisque Emulsion provided a delectable crustacean flavour to the dish.

Alcohol pairing: 2022 Sato 'L'Atypique' Orange Pinot Gris

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Hokkaido Tokachi Herb-fed Beef Cutlet 5/5

Fourth Course Hokkaido Tokachi Herb-fed Beef Cutlet. Chef Akihiro Masuyama would like to showcase the lesser-known Tokachi beef in this course. While slightly less marbled than Wagyu, Tokachi beef boasts a profound and rich flavour profile, elevated by its unique diet featuring over ten types of herbs. With a slightly crisped breading of parsley and breadcrumbs, the exceptional texture of the meat was accentuated even further. The addition of Parmesan cheese sprinkle added a depth of savouriness to the accompanying homemade Worcestershire sauce.

Alcohol pairing: Wakaze Red Wine Barrel Sake

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Roasted Hirame 4/5

The Fifth Course of Roasted Hirame is served with toasted Almond Flakes in Sake-Beurre Blanc with Herb Oil. While I found the fish slightly drier than desired, the sake cream sauce provided that additional richness to balance the fish.

Alcohol pairing: Folium Sauvignon Blanc 2022 This Sauvignon Blanc exhibits vibrant aromas of citrus fruits

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Kyoto Wagyu Sushi, Sea Urchin 4.5/5

Sixth Course Kyoto Wagyu Sushi, Sea Urchin, Truffle Soy Sauce served with Tsugani (Crab) Miso Soup. Again, much attention was given to providing a satisfying mouthfeel. Sushi rice is marinated overnight with red wine, which helps to blend even better with the luxurious slices of tender Kyoto Wagyu and creamy sea urchin sitting atop. Bringing the elements together is a dab of truffle soy sauce spiked with more assertive Middle Eastern spices.

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Alcohol pairing: Chanter Muscat Bailey A Ycarre CuveeK.

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Daikon Compote Tiramisu, Mikan 5/5

Seventh Course Daikon Compote Tiramisu, Mikan. The dessert was definitely the highlight for me. A tiramisu dessert that uses daikon as the cake base. The daikon is boiled with rice to enrich its sweetness. I love the charred fresh Mikan Mandarin oranges that imparted a lot of freshness to the dish and the vibrant accompanying Mikan puree that paired perfectly with the dusting of Chinese five-spice powder and cacao powder. The airy mascarpone cheese provided that creaminess that bound everything together in harmony.

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.


MOSS CROSS TOKYO Singapore
Capri by Fraser China Square
181 South Bridge Road
#02-01
Singapore 058743
Tel:
Facebook
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Website
Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Tue–Sun: 12 – 3pm, 6 – 10pm
(Closed on Sun and Mon)

Direction:
1) Alight at Chinatown MRT station. Take Exit F. Walk to South Bridge Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit B. Walk to China Street. Cross the road and walk to destination. Journey time about 5 minutes [Map]

Saturday, December 16, 2023

Chicco Pasta Bar @ Telok Ayer Street - Top Quality Homemade Pasta at Affordable Price Point By Chef Drew Nocente and Chef Jose Alonso

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Nestled in the former space of The Market Grill, Chicco Pasta Bar emerges as a collaboration between Chef Drew Nocente from CENZO and Chef Jose Alonso from Kulto. Born from the desire to offer top-quality homemade pasta at an affordable price point. During a recent dinner escapade with a friend, we explored the palate-pleasing wonders of this new establishment.

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Cauliflower 4.5/5

Our dinner commenced with the Cauliflower ($12), a dish that showcased the skilful use of the pit to give the cauliflower a perfect char. The exterior boasted a delightful crispness, harmonising with the crunch of each bite. Adding to its appeal was a tantalising garlic chilli sauce that heightened the overall enjoyment of this simple yet flavourful dish.

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Stracciatella, Peppers & Onion Focaccia 4.2/5

For the Focaccia, we opted for the Stracciatella, Peppers & Onion variation ($12). It proved an excellent choice, with the creamy stracciatella spread over the focaccia, adorned with sweet peppers, onions, and a generous shaving of cheese. A harmonious medley of textures and flavours that set the stage for the pasta delights to come.

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Fusilli 4.2/5

Transitioning to the heart of Chicco Pasta Bar—the pasta—we delved into the Fusilli ($20). This dish showcased pasta with a delectable bite, intertwined with the robust flavours of Mushrooms and Nduja (pork sausage). A marriage of textures and tastes that exemplified the culinary craftsmanship at play.

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Mafaldine 4.5/5

Introducing a new addition to the menu, the Mafaldine ($24) replaced the lobster spaghetti. Despite initial disappointment over the absence of visible Spanner Crab, each forkful revealed a pleasant surprise. The sweet crab meat, expertly blended with a creamy bisque sauce, provided a luxurious mouthful. The dish embodied a symphony of flavours, delivering on the promise of a robust crustacean experience.

Chicco Pasta Bar unfolds as a haven for pasta enthusiasts, where the commitment to quality and affordability converges. With its artful fusion of flavours and dedication to handcrafted excellence, this pasta bar is poised to become a staple for those seeking a taste of artisanal Italian delights.

Note: This is an invited tasting.


Chicco Pasta Bar
208 Telok Ayer Street
Singapore 068642
Tel: +65 8468 8146
Facebook
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 1130am - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk down Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Turn left onto Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]

Thursday, November 2, 2023

Wagyu X @ Club Street - Serving A Hokkaido Special Wagyu Crossbreed Not Commonly Found Outside Japan

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At Wagyu X, a recently opened Japanese steakhouse on Club Street, Chef Masahiro Takada showcases a rare Hokkaido special wagyu crossbreed, a delicacy not often found outside Japan. This particular breed is celebrated for its exceptional balance, offering both the melt-in-your-mouth texture of Wagyu and the rich, beefy juiciness reminiscent of Angus beef.

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Vinaigrette Cherry Tomatoes and Seaweed 3/5

The dining experience kicks off with a delightful Amuse Bouche - Vinaigrette Cherry Tomatoes and Seaweed, adorned with luscious Ikura pearls. This appetizer expertly whets the appetite for the dinner ahead.

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Corn Mousse with Uni 4/5

The spotlight at Wagyu X remains firmly on the beef. While the restaurant prides itself on its exquisite cuts of Hokkaido special Wagyu crossbreed, it also boasts a well-curated selection of seasonal appetizers to complement the star of the show. The Corn Mousse with Uni ($30) is a silky revelation. The dish offers a mouthful of corn mousse, tantalizing the palate with the delightful popping pearls of salmon Ikura. The crowning touch of Bafun Uni adds a burst of flavour, resulting in an explosion of taste that sets the tone for what's to come.

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Hokkaido Scallop 4.5/5

A Hokkaido Scallop ($26) creation further excites the senses. This dish takes sashimi-grade whole medallions of scallops and bakes them in a flavoured butter infusion. Accompanied by a housemade capsicum puree, it elevates the sweet creaminess of the scallop to another level.

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Wagyu X Ribeye 4.8/5

Onto the main attraction, the Wagyu X itself, which comes in three iterations - Wagyu X Sirloin (500g $160, 1kg $300), Wagyu X Ribeye (500g $125, 1kg $240), and Wagyu X Tenderloin (250g $120, 500g $230). We started our carnivorous adventure with the Wagyu X Ribeye. Each slice is thoughtfully seasoned with a gentle sprinkle of salt, allowing the bold natural flavour and texture of the meat to shine. The ribeye boasts an ideal balance of lean meat and fats. Grilled to perfection, it presents a delightful charred edge, with the fats, after grilling, exuding a tantalizing aroma.

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Wagyu X Sirloin 4.5/5

For those who prefer a more substantial bite, the Wagyu X Sirloin will be a suitable choice. This cut offers a bolder and more intense flavour than the ribeye, ensuring a satisfying indulgence for meat lovers.

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Cream Spinach 4/5

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Matsutake Fries 3/5

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Roasted Japanese Pumpkin with Walnut 4.2/5

To round off the dining experience, diners can complement their steak with an array of tantalising sides. The Creamed Spinach ($12), sautéed in garlic, the Matsutake Fries ($12), and the Roasted Japanese Pumpkin with Walnut ($12) are excellent choices. Personally, I found the Roasted Japanese Pumpkin with Walnut to be a standout. This dish features sweet and tender pumpkin complemented by candied walnuts, adding a delightful nutty dimension.

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Tiramisu 4.2/5

For dessert, the house speciality is the Tiramisu ($18). It's created from the same recipe as Chef Masa's sister restaurant, Ristorante Takada. This deconstructed masterpiece allows diners to savour the individual ingredients or enjoy them as a harmonious whole. What sets this tiramisu apart is the preparation of the ladyfingers. Instead of soaking them in coffee liqueur beforehand, they are quickly dipped upon order, resulting in a tiramisu with a delightful crunch, a unique twist on this classic dessert.

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Burnt Cheesecake with Ice Cream 4/5

Alternatively, those with a sweet tooth can opt for the Burnt Cheesecake with Matcha Affogato ($24). This rich cheesecake is a delightful conclusion to the meal, especially when paired with a cold serving of vanilla ice cream and matcha sauce.

For busy executives in the CBD, Wagyu X offers a 3-Course Set Lunch Menu starting at $38++. This set menu includes a starter, main, and dessert, providing a quick yet savoury lunch option while allowing diners to experience the unique flavour of the Wagyu crossbreed. Wagyu X at Club Street indeed offers a rare and satisfying journey into the world of exquisite beef dining.

Note: This is an invited tasting.


Wagyu X
82 Club Street
Singapore 069450
Tel: +65 8795 6664
Facebook
Instagram
Website
Nearest MRT: Chinatown (DT, NE Line), Telok Ayer (DT Line), Maxwell (TE Line)

Opening Hours:
Daily: 11am - 3pm, 5pm - 10pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Climb the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 1. Walk down South Bridge Road towards Ann Siang Road. Turn right onto Ann Siang Road. Walk down Ann Siang Road. Turn left onto Club Street. Walk to destination. Journey time about 4 minutes. [Map]

3) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street to South Bridge Road. Cross the road and turn right. Walk down South Bridge Road. Turn left onto Ann Siang Hill and then left onto Club Street. Walk to destination. Journey time about 10 minutes. [Map]

Monday, September 4, 2023

Singapore JIAK @ Frasers Towers - Four Hawker Food Brands Under One Roof with Dishes Below $10 in CBD

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Singapore JIAK at Frasers Towers is a food-court-inspired concept by the Singaporean-owned Akashi Group. Singapore JIAK debuts 4 hawker brands within this cosy space - Grandma's, Dunman Wanton Mee, Teck Kee Fat Duck and Ah Goh Fish Soup.

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Grandma's Curry Chicken Nasi Lemak 4.5/5

Grandma's is a resurrected brand under the Akashi Group that was established in 2008. Some of you may be familiar with some of their local dishes. At Singapore JIAK, Grandma's showcases their nasi lemak dish, with options such as Chicken Wing Nasi Lemak ($5.80), Crispy Bukhari Chicken Leg Nasi Lemak ($9.80), and the signature Grandma's Curry Chicken Nasi Lemak ($9.80). We tried the latter, which came with a chicken leg doused in curry that packed a punch. The coconut rice was aromatic and fluffy, and I was delighted by how thick the egg omelette slice was.

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Mixed Pork Wanton Mee 4.2/5, Fried Wanton 4/5

Behind Dunman Wanton Mee is the culinary team formerly from Wanton Seng, known for its bowls of springy noodles tossed with aromatic pork lard. There are four dishes on the menu – Classic Dunman Wanton Mee ($5.80), Char Siew Wanton Mee ($6.80), Roasted Pork Wanton Mee ($6.80) and Mixed Pork Wanton Mee ($7.80). We had the ultimate combination - Mixed Pork Wanton Mee. While the Char Siew was on the leaner side, the wantons were satisfying with their plump and meaty fillings, and the crispy pork delivered the much anticipated cracking skin. Fried Wantons is available as well.

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Duck Rice 4.2/5

Teck Kee Fat Duck is the sister brand of London Fat Duck, renowned for its mouthwatering roasted Irish ducks. They use the same Irish duck and adopt similar roasting techniques, aiming to deliver the same melt-in-the-mouth and robust flavours to their customers. The menu also features other roasted meats, including salted chicken, roast pork, and honey char siew. True to their promise, what we had didn't disappoint, with its juicy and tender meat complemented by beautifully roasted skin. The sauce worked perfectly to bring the rice and meat together.

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Sliced Fish Soup 4/5

Ah Goh Fish Soup is also an original brand created for this concept. The soup itself is boiled using fish bones leftover from premium fish imported from Japan, enhanced with a dash of 20-year-old Hua Tia wine. We had the Sliced Fish Soup ($5.80) with batang fish. What sets this fish soup apart you can taste is the pronounced flavour extracted from the specific fish bones they use. Although it was tasty, I prefer a sweet touch for a better balance. The fish slices were fresh and paired well with a generous portion of vegetables, making the bowl of fish soup delightfully wholesome.

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.


Singapore JIAK
Frasers Tower
182 Cecil Street
#02-15/16/17
Singapore 069547
Tel: +65 86847728
Facebook
Instagram
Nearest MRT: Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Mon - Sat: 9am – 10pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G or H. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk to Telok Ayer Street. Walk down Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]