Showing posts with label Abacus Seeds. Show all posts
Showing posts with label Abacus Seeds. Show all posts

Monday, July 28, 2025

Embu @ Mandarin Oriental Singapore - Flavours of Singapore Buffet Theme in Celebration of The Nation's 60th Birthday

IMG_5944

Embu at Mandarin Oriental Singapore presents 'Flavours of Singapore' with a special SG60 Nostalgic Gourmet Series from 30 June to 10 August 2025, in celebration of the nation's 60th birthday. As part of Mandarin Oriental's SG60-themed experiences, the SG60 Nostalgic Gourmet Series features pop-up stations that pay tribute to local culinary heritage. On selected days, celebrated pastry and Chef Pang Kok Keong will present his signature Mee Tai Mak. You can also look forward to Haig Road Putu Piring, a beloved name in traditional Malay steamed rice cakes, and Ah Mah's Legacy, known for their nostalgic renditions of Muah Chee and Orh Nee.

IMG_6012
Hakka Mee Tai Mak

On the evening I visited, it was Chef Pang in action, dishing up his signature Hakka Mee Tai Mak. The star of this dish lies in the handmade rice noodles, which boasted a noticeably more bouncy and chewy texture than the typical version. Guests could choose between a dry or soup rendition. The dry version highlighted the rich umami of savoury minced pork, while the soup offered a comforting, flavourful broth that made for a heartwarming bowl.

IMG_5977
Hakka Abacus Seeds

IMG_5981
Hakka Radish Balls

Adding to the exclusivity of the evening were Hakka Abacus Seeds and Hakka Radish Balls. I was pleasantly surprised by the execution of these traditional dishes, especially considering they were served buffet-style. The taro dumplings were satisfyingly chewy, while the radish balls were a rare and nostalgic highlight that brought unexpected joy to the lineup.

IMG_6025
Fried Carrot Cake

Over at the Chef's Live Station, a variety of local hawker favourites were made to order. The Fried Carrot Cake leaned slightly on the salty side but was still deeply moreish, with savoury radish bits adding subtle sweetness. The Oyster Omelette was a standout, featuring crisp edges, gooey bits, and generous helpings of plump, fresh oysters.

IMG_5976
Popiah and Kueh Pie Tee

Popiah and Kueh Pie Tee were both well done too. The popiah skin had a nice springy bite, and the kueh pie tee shells were crisp, carrying well-seasoned turnip filling that balanced sweet and savoury notes.

IMG_5991
Singapore Bak Kut Teh

IMG_5985
Singapore Chilli Crab

The Local Favourites station offered comforting staples that many Singaporeans would instantly recognise. The peppery-style Singapore Bak Kut Teh warmed the soul with its heady broth and fork-tender pork ribs, while the Singapore Chilli Crab was indulgently rich, served with golden fried mantou perfect for soaking up the sauce.

IMG_5988
Singapore Hokkien Mee

The Singapore Hokkien Mee brimmed with juicy prawns and crunchy pork lard.

IMG_5941
Baked Whole Fish

IMG_5945
Australian Grass-fed Angus Sirloin

IMG_5948
Baby Back Ribs

At the Chef's Speciality Carving Board, Baked Whole Fish impressed with its moist, tender flesh, elevated by a piquant Nonya spice sauce. The slow-roasted Baby Back Ribs were coated in a sticky barbecue glaze that made them finger-licking good. Meanwhile, Australian Grass-fed Angus Sirloin was slow-roasted and paired with red wine sauce, offering a hearty Western touch to the spread.

IMG_5938
Singapore Rojak

You could customise your own Singapore Rojak at the DIY station. The spread included pineapple, cucumber, bean sprouts, apple, turnip, youtiao, prawn paste sauce, and crushed peanuts. I appreciate the youtiao, which was crisp on the outside and soft on the inside, soaking up the punchy rojak sauce beautifully.

IMG_5929
Seafood Colosseum

IMG_5936

The Seafood Colosseum, a highlight of the buffet, was extremely popular due to its impressive array of seafood. There were seasonal oysters, Boston lobster, mud crab, tiger prawns, green-lipped mussels, and white clams.

IMG_6019
Chendol

To round off the experience, the dessert section featured a lavish assortment of both local favourites and Western pastries. My personal favourite was the Chendol, which was delightful with fragrant coconut milk and soft, chewy green jelly. It was a sweet and refreshing way to end an evening that truly celebrated Singapore's culinary richness.

Flavours of Singapore
30 June to 10 August 2025
6:30pm - 10pm
SGD 98 per adult inclusive of free flow of chilled juices, coffee and tea (Sunday to Thursday)
SGD 118 per adult inclusive of free flow of chilled juices, coffee and tea (Friday and Saturday)

SG60 NOSTALGIC GOURMET SERIES
Mee Tai Mak by Chef Pang Kok Keong: 18–19 July and 8–9 August.
Muah Chee & Orh Nee by Shiny Phua of Ah Mah’s Legacy: 4–5, 11–12, 25–26 July and 8–9 August.
Haig Road Putu Piring: 27 July and 3 August.

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.


Embu
Mandarin Oriental Hotel Singapore
5 Raffles Avenue
Singapore 039797
Tel: +65 68853500
Facebook
Instagram
Website
Nearest MRT: Promenade (CC, DT Line), Esplanade (CC Line)

Opening Hours:
Daily: 630am - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to Marina Square. Follow the signage to destination. Journey time about 6 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit B or D. Walk to Marina Square. Follow the signage to destination. Journey time about 8 minutes. [Map]

Monday, November 20, 2023

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

HappinessKitchen23

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

HappinessKitchen5
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.
HappinessKitchen3
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.

HappinessKitchen6
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.

HappinessKitchen8
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.

HappinessKitchen9
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.

HappinessKitchen12
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.

HappinessKitchen20
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.

HappinessKitchen16
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.

HappinessKitchen32
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.

HappinessKitchen34
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.

HappinessKitchen26
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.

HappinessKitchen29
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.

HappinessKitchen22
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.

HappinessKitchen37
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
Instagram


Monday, April 3, 2023

Path Restaurant @ Marina Bay Financial Centre - Celebrates 1st Anniversary With New Menu And Whole New Dinner Format

PathMar23-49

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.

PathMar23-6
Aubergine Sphere 3.5/5

PathMar23-5
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.

PathMar23-3
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.

PathMar23-11
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.

PathMar23-18
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.

PathMar23-22
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.

PathMar23-30
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.

PathMar23-38
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.

PathMar23-41
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.

PathDuck-4

PathMar23-48
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.

PathMar23-52
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.

PathMar23-59
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.

PathMar23-61
Petite Four - Red Date "Sorbet"

PathMar23-63
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".

PathMar23-67
Petite Four - Hawthorn "Gummies"

PathMar23-66
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]

Sunday, May 10, 2020

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

Hakka1
c
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.

Hakka3
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.

Hakka4
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.

Hakka2
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]