Happiness Kitchen Private Dining (幸福廚房), Mother & Son Duo Serving Comforting Taiwanese Cuisine

Gathering with the foodie gang, we explored Happiness Kitchen, a relatively new home private dining that unveils the rich tapestry of Taiwanese cuisine.

Pickled Tomatoes 4.2/5

Our meal commenced with the Pickled Tomatoes, a delightful mix of sweet and tangy flavors that sparked our appetites. Its refreshing taste acted as intermittent palate cleanses, making it a constant companion throughout the dinner.

Bamboo Shoot 4.8/5

An unexpected gem was the Bamboo Shoot with Goma Sauce, crowned with sakura ebi. The goma sauce complemented the chunky and sweet bamboo shoot, while the sakura ebi added a contrasting texture and fragrance.

Moonlight Prawn Cake 4.5/5

The Moonlight Prawn Cake, shaped like a full moon, showcased a prawn stuffing encased in a light and crispy wrap. Its unique texture made it a standout on the table.

Braised Beef Shank 4/5

Surprising us in both flavour and portion, the Braised Beef Shank, though labelled an appetiser, was generously sized. The lean cut, adorned with connective tissue, boasted tenderness and rich flavour, a testament to skilled braising.

Spring Onion Chicken 4/5

Defying appetiser norms, the Spring Onion Chicken graced our table as a whole chicken. The tender meat, complemented by ginger and scallions, showcased an unexpected gelatin layer beneath the skin.

Handmade Peanut Tofu 3.8/5

The Handmade Peanut Tofu, akin to a creamy pudding, featured a unique texture. Paired with bonito flakes and a garlic-infused sweet peanut sauce, it presented a distinct flavour profile, though the garlic notes were a tad overpowering.

30 Yr Old Chay Po Chicken Soup 4.8/5

A highlight was the 30-year-old Chay Po Chicken Soup, a comforting elixir that was light, clean, and sweet. Its flavours were so captivating that seconds were inevitable.

Perilla Plum Pork Ribs 4.8/5

Introducing a brilliant fusion, the Perilla Plum Pork Ribs, adorned with sesames, showcased the innovative use of perilla plum sauce. The fall-off-the-bone ribs immersed in this delectable sauce proved to be a winning combination.

Seasonal Greens 4/5

In a nod to freshness, Seasonal Greens made a simple yet satisfying appearance. Stir-fried to retain crunch and sweetness, it served as a wholesome accompaniment to the meaty offerings.

3 Cups Squid 4.2/5

The 3 Cup Squid was a delightful twist, a departure from the more common 3 Cup Chicken. The springy squid, bathed in rice wine, sesame oil, and soy sauce, was elevated by the aromatic basil leaf, adding a distinctive charm.

Dry Braised Prawns 4.8/5

Seafood stole the spotlight with Dry Braised Prawns, featuring impeccably fresh prawns immersed in a delectable sauce. So enticing was the sauce that not a drop went to waste.

Handmade Hakka Abacus Seeds

A surprise find on the menu was the Handmade Hakka Abacus Seeds, showcasing the versatility of Taiwanese cuisine. Soft and delightfully chewy, these seeds were wok-fried with an ensemble of flavours for a robust finish.

Roe Crab Glutinous Rice $160

Our dining experience took an indulgent turn with the addition of Roe Crab Glutinous Rice. A dish usually reserved for grand occasions, this Taiwanese delicacy promised a symphony of flavours.

Yam Sago

Concluding our feast was the sweet note of Yam Sago, bringing a delectable end to our private dining expedition at Happiness Kitchen.


Happiness Kitchen Private Dining
(幸福廚房)
Punggol
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Path Restaurant @ Marina Bay Financial Centre - Celebrates 1st Anniversary With New Menu And Whole New Dinner Format

Time flies, and Path Restaurant celebrates its first anniversary with a new menu and dining format. Back then, the menu was more communal, and which is hard for customers to try everything on the menu. Now, two new prix fixe menus allow diners to explore Chef Marvas's interpretation of East Asia flavours through French fine-dining techniques and presentation.

Aubergine Sphere 3.5/5

Lamb Beignet 3.8/5

I had the eight-course Expedition Menu ($228++), starting with a trio of Amuse Bouche comprising of Aubergine Sphere, Abacus Seed Skewer and Lamb Beignet. The Aubergine Sphere is made with graffiti eggplant puree served atop a housemade parmesan sable tartlet. The Lamb Beignet is like a croquette encased with hand-shredded braised lamb shoulder in teriyaki sauce.

Abacus Seed Skewer 4.5/5

My favourite is the Abacus Seed Skewer which surprised me with its modern execution of the traditional Suan Pan Zi. The abacus seed is grilled on binchotan and topped with dried shrimp ragu and winter truffle shavings.

Japanese Katsuo 4/5

Next, I had the Japanese Katsuo featuring dry-aged bonito fish. Bonito fish trimming is chopped, mixed with quinoa and soy sauce, and topped with bonito fish slices. It is then garnished with caviar, beetroot flower and nashi pear cubes. While it is a tartare dish, it felt more like having sushi. It is a new and interesting way of having tartare.

Shanghainese Hairy Crab Roe 5/5

Hands down, the Shanghainese Hairy Crab Roe is everyone's favourite dish for the night. The umami hairy crab roe is served on a bed of soy curd, together with fresh crab meat and crispy rice. The dish comes with mini French baguette, allowing you to mop up the deliciousness.

Deep Sea Fish Maw 4.2/5

The Deep Sea Fish Maw is a dish I enjoyed on my previous visit. This is version two of the dish. Due to supply issues, Chef Marvas changed the fish maw supply but retained the desired textural enjoyment. It is served in a bright and vibrant beurre blanc sauce that lifts the enjoyment of the fish maw that has been double-boiled in sake and dashi broth.

BBQ South African Abalone 4/5

Next, we had the BBQ South African Abalone served on top of a bed of risoni. It felt like a Chinese rice dish with the risoni pasta substituting the rice grain pan-fried in teriyaki sauce. The abalone grilled over binchotan is firm and tender, topped with burnt seaweed emulsion and pickled Huaishan.

Oriental “Bouillabaisse” 4/5

The Oriental "Bouillabaisse" comes in a tofu bag, also known as money bag, filled with diced Australian sea cucumber, shrimp, bamboo shoots and Beijing cabbage packed with contrasting textures. What intrigued me was the soup's complex flavour. The soup is made by coming prawn and fish stock, followed by adding tomatoes into it for a tang fish.

Pork Trotter “Crepinette” 3.8/5

It is a creative and unique way of recreating the classic pork trotter in the form of a Pork Trotter "Crepinette". The pork trotter is chopped into small pieces and mixed with mushroom ragu. The mixture is moulded into a ball and wrapped in caul fat. It is then pan-seared until crispy and paired with housemade Mei Cai sauce. I would enjoy the rendition even more if the mixture was less fatty.

15 Days Dry Aged US Duck Crown 4.8/5

The meal's highlight has to be the 15 Days Dry Aged US Duck Crown. The beautiful red meat is dry aged, hung on top of a charcoal grill to infuse with the smokey flavour, slow roasted and finished with deep frying before serving. It is paired with eight different condiments, showcasing how the duck is appreciated differently in Asia.

Heirloom Tomato 4.5/5

After all the savoury dishes, the Heirloom Tomato creates the bridge to the dessert. It is sweet and refreshing, finished with fresh strawberries and oolong tea foam.

Mongolian Milk Curd 4/5

The Mongolian Milk Curd is an uncommon dessert made using whole milk enriched with Valrhona white chocolate, Greek yoghurt and extra virgin olive oil. Fresh blueberries and chopped pistachio nuts are added for extra texture and taste profile.

Petite Four - Red Date "Sorbet"

Petite Four - Citrus "Bonbon"

Last but not least, we ended our eight-course menu with the Petite Four consisting of Red Date "Sorbet", Citrus "Bonbon", Hawthorn "Gummies", and Lotus Seed "Madeleine". It is a perfect ending to an impressive and delicious meal. My favourite is the citrus "bonbon" and the lotus seed "madeleine".

Petite Four - Hawthorn "Gummies"

Petite Four - Lotus See "Madeleine"

Chef Marvas has also refreshed the lunch offerings – one prix fixe menu titled “Gourmet Lunch” and a curated a-la-carte lunch menu. While a few dishes parallel those of the dinner menu, most items are unique to the lunch hour and vice versa.

Note: This is an invited tasting.


Path Restaurant
Marina Bay Financial Centre
Tower 3
12 Marina Boulevard
Singapore 018982
Tel: +65 64430180
Facebook
Website
Nearest MRT: Downtown (DT Line), Marina Bay (CC, NS, TE Line)

Opening Hours:
Mon-Fri: 1130am - 2pm, 6pm - 9pm
Sat: 6pm - 9pm
(Closed on Sun & PH)

Direction:
1) Alight at Marina Bay MRT station. Take Exit 1. Walk to traffic junction Boulevard Central and Marina Way. Cross the road. Walk to Marina Bay Financial Centre Tower 3. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit C. Walk to Straits View. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

Dining at Home During Circuit Breaker - Pang's Hakka Delicacies

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How about trying something different during the circuit breaker? Hakka cuisine is not something commonly available. In fact, there are not many restaurants or stalls selling them in Singapore. I would recommend Pang's Hakka Delicacies if you are keen to try some authentic and nostalgic flavours of Hakka cuisine. Pang's Hakka Delicacies is a pet project of Chef Pang from Antoinette to share the unique heritage cuisine and preserve the tradition. It is only available for takeaway and delivery.

Hakka Mugwort Kueh

I have never tried Hakka Mugwort Kueh until the recent order. The mugwort has a soft mochi-like skin texture filled with white radish, salted turnip, sweet turnip, carrots, minced pork, garlic, dried shrimps, mushrooms and shallots. The greenish skin comes from the mugwort, a herb widely used in Chinese medicine which is also known as wormwood.

Hakka Mee Tai Mak, Abacus Seeds

Other delectable selections include the Hakka Mee Tai Mak and Traditional Abacus Seeds. The Hakka Mee Tai Mak is stir-fried in pork lard with minced pork, Chinese mushroom, salted radish, chives, carrots, deep-fried beancurd and sprinkled with fried lard and dried sole fish powder.

Customers will be more familiar with the Traditional Abacus Seeds. It is not too soft, still retaining a delightful bite. To bring out the flavours, it is cooked with premium dried shrimps, dried cuttlefish, leek, garlic, black fungus, dried mushrooms, Chinese celery and fresh minced pork.

Hakka Pang's Lei Cha

For Lei Cha fans, you will enjoy Chef Pang's version. Served separately with their Lei Cha paste which consists of a mixture of mugwort, Thai basil, coriander, peanuts, mint leaves and sesame seeds.
To eat, mix the paste with hot water and pour into the rice. Do note that Hakka Pang's Lei Cha only comes with brown rice. There is a minimum order for Lei Cha too. Kindly check their Facebook for more information.

Order via WhatsApp 90217507. Place order 2 days in advance is appreciated. Delivery available from $10 - $15, 1pm - 6pm


Pang's Hakka Delicacies
30 Penhas Road
Singapore 208188
Facebook
Nearest MRT: Lavender (EW Line)

Opening Hours:
12pm - 6pm

Direction:
1) Alight at Lavender MRT station. Take Exit B. Walk to V Hotel Lavender. Walk down Horne Road and turn right onto Penhas Road. Walk to destination. Journey time about 5 minutes. [Map]

Celebrate Chinese New Year In Style with Crystal Jade

For the upcoming Lunar New Year, Crystal Jade Group of restaurants have line-up a stellar and tantalising spread of Chinese New Year offerings that spans savoury celebratory dishes to auspicious sweet treats. All these are specially conjured up and curated by Group Executive Chef Martin Foo and his team of chefs.

Prosperity Golden Lobster Yusheng

Available at Crystal Jade Palace, Crystal Jade Golden Palace, Crystal Jade Pavilion and Crystal Jade Dining IN for dine-in and takeaway is the Prosperity Golden Lobster Yusheng ($98/$168). The Yusheng comprises a combination of textures and flavours. Instead of the conventional selection and fresh ingredients, homemade pickled items such as marinated plum tomatoes, pickled cucumber, juicy pomelo segments, fresh ice plant, fresh lily bulbs, kaffir lime leaves, red dates, and walnuts among others are added for natural goodness. Succulent local lobster and ikura crowned the yusheng and dressed in an olive oil-based dressing with flower blossom syrup, plum sauce and sesame seeds.

Double-boiled Abalone 

From Crystal Jade Jiang Nan, we have the Double-boiled Abalone with Conpoy, Sea Cucumber and Fish Maw Soup served in a teapot ($24.80 per pax). This is a riff on the classic Buddha Jump over the wall.

Braised Cod Fish Sphere in Golden Thick Soup with Iberico Ham

Over at Crystal Jade Group's latest fine-ding concept at Crystal Jade Pavilion, the restaurant has created the Braised Cod Fish Sphere in Golden Thick Soup with Iberico Ham ($28 per pax). It is a novel take on the classic "lion's head" meatball with a buttery-fleshed codfish ball made with hand-chopped codfish, chopped water chestnuts, as well as fatty pork, in a thick luminous sauce rendered from superior stock, carrots and pumpkin.

Crispy Herbal "Dang Gui" Duck

Another favourite of mine is the Crispy Herbal "Dang Gui" Duck ($38 half/ $68 whole) from Crystal Jade Pavilion. The duck is served in an aromatic herbal sauce infused with the bittersweet notes of Angelica root and dried longan. Completing the dish is the addition of wolfberries, providing little bursts of sweetness.

Braised Whole 10-Head Abalone with Homemade Black Moss "Gold" Bar Beancurd

Crowned with abalone and black moss on top of blocks of soft homemade tofu is the Braised Whole 10-Head Abalone with Homemade Black Moss "Gold" Bar Beancurd ($28.80 regular) from Crystal Jade Hong Kong Kitchen.

Classic Claypot Rice with Duck, Cured Meat and Chinese Preserved Sausage

Savour the Classic Claypot Rice with Duck, Cured Meat and Chinese Preserved Sausage ($118/$188) at Crystal Jade Dining IN for a substantial and hearty feast packed with fragrant rice infused with the aroma of the cured meat and preserved sausage.

Hakka Yam Abacus Seeds with Boston Lobster

At Crystal Jade Palace, relish Chef Martin Foo's interpretation of the traditional Hakka Yam Abacus ($15 per 100g). The homemade Hakka yam abacus seeds are stir-fried over high heat with dried shrimp, shiitake mushrooms, black moss and Boston lobster. It gives the abacus seeds an elevated crustacean flavour to it.

Crispy Brown Sugar and Coconut Glutinous Rice Cake "Nian Gao"

For dessert at Crystal Jade Palace, I have the Crispy Brown Sugar and Coconut Glutinous Rice Cake "Nian Gao". It is an inventive sweet with alternating coconut and brown sugar glutinous rice cake layers wrapped in spring roll skin dotted with black and white sesame seeds.

Crystal Trio Dumpling in Brown Sugar Ginger Soup

Last but not least, wrapping up our Chinese New Year dinner is the Crystal Trio Dumpling in Brown Sugar Ginger Soup from Crystal Jade La Mian Xiao Long Bao. The three different coloured dumplings are Yam, Peanut and Sesame.

Chinese New Year dining at Crystal Jade Group of restaurants will commence from 15 January 2020 (all outlets will be closed on 25 Jan 2020 - CNY Day 1). Takeaway orders can be made online at estore.crystaljade.com from 18 Nov 2019 to 4 Feb 2020, and available at outlets from 6 Jan to 8 Feb 2020.

Note: This is an invited tasting.

Toa Payoh 93 Soon Kueh @ Geylang Bahru Food Centre - Freshly Handmade Traditional Kueh

After more than a year of renovation, it is great that Geylang Bahru Food Centre is finally opened for business again. A year ago, it is rather hard to get to the food centre but now the new Geylang Bahru Downtown line station is just 3 minutes walk away. It is now so convenient to get to the food centre.

A stall that caught my eyes is Toa Payoh 93 Soon Kueh with their handmade traditional kueh. The sight of the stall owners and staff kneading and rolling the dough, making the various kueh and steaming the freshly handmade kueh, just drew me to the stall.

Soon Kueh 4.2/5 and Png Kueh 4/5

I have the Soon Kueh ($1 each) and Png Kueh ($0.90 each). The Soon Kueh has an enjoyable chewy texture stuffed with shredded turnip, further flavoured by mushrooms and dried shrimps. My only complain is that the shredded turnip is a bit coarse. For the Png Kueh, it is stuffed with fragrant glutinous rice, peanuts and mushrooms. A balanced proportion of filling to rice flour skin ratio. The size is a bit small compare to elsewhere but for 90 cents, I am not complaining.

Abacus Seed 3/5

I also tried the Abacus Seed ($3) which is a traditional Hakka dish made with yam. Unfortunately the consistency is not there, some of the abacus seed tasted rather bland while some I can taste the yam taste. Besides that, the whole execution of the dish was not fragrant enough.

Toa Payoh 93 Soon Kueh 
Geylang Bahru Food Centre
Blk 69 Geylang Bahru
#01-12
Singapore 330069
Tel: +65 62948065
Nearest MRT: Geylang Bahru (DT Line)

Opening Hours:
Daily: 7am - 10pm

Direction:
1) Alight at Geylang Bahru MRT station. Take Exit A. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]