Lucy Liu Kitchen & Bar @ Oliver Lane [Melbourne] - Skip The Long Queue At Chin Chin And Make A Detour For Some Pan Asian Flavours Sharing Plates

I frequent Melbourne at least 4 times a year but I seldom blog about the restaurants in Melbourne. As my trips were usually work related and I just want to grab something simple and go back to my hotel room to rest. During my latest visit to the city, since Maureen aka Miss Tam Chiak is in town, I decided to bring her to Lucy Liu Kitchen & Bar at Oliver Lane. I have enjoyed the food there when my colleague brought me there for dinner once.

Kingfish Sashimi 4.5/5

The cuisine at Lucy Liu Kitchen & Bar is inspired from Pan Asian flavours in the form of sharing plates. We started with the Kingfish Sashimi. The sashimi are topped with thai basil and toasted coconut. What makes the fish jump out of live is the green chilli sauce that is packed with depth and robust flavours. It hits the spot with the characteristic sweet, sour and spicy flavours in Thai cuisine.

Pan Fried Spinach & Water Chestnut Dumpling 3.8/5

Maureen and I have mixed opinion on the Pan Fried Spinach & Water Chestnut Dumpling. She likes the modern take with the Sichuan chilli oil which gives you a slight numbing mala kick. I like the interpretation bu I thought the dough was a bit too thick. A worthy note is that the dumplings are made freshly on order. We were seated at the bar counter and we can see the chef making batches after batches of dumplings right in our eyes.

Korean Fried Chicken Bun 4/5

Using the Chinese steamed bun, we tried both the Korean Fried Chicken Bun and Crispy Pork Bun. The korean fried chicken bun is sandwiched with tender chicken dressed in a spicy gochujang sauce while the crispy pork bun is paired with spicy kimchi & kewpie mayo. The bun is really soft and fluffy and it goes really well with the different fillings, elevated by the delicious sauces.

Crispy Pork Bun 3.5/5

If I am to pick a favourite I would probably go for the Korean Fried Chicken Bun over the Crispy Pork Bun. I find the crispy pork is too dry. It lacked that fatty texture underneath the crackling skin I was looking for.

Roasted Short Rib with Rendang Curry 4/5

For the big plate, we had the Roasted Short Rib with Rendang Curry. It comes with rice, achar and chilli sauce. The short rib is huge. It is cooked to a beautiful fork tender, which falls off the bone with ease.The rendang curry was creamy with a coconuty base. It is a well executed dish. However, I felt that the rempah lacks the fragrant that we get in Malaysia and Singapore. Maybe that is the acceptable standard in Melbourne.

Lucy Liu may ring a bell but the restaurant is not opened by the famous American actress that acted in Charle's Angle. If you are interested to know how the restaurant gets its name, you can find it on their website. If you are new to the restaurant, it offers set course menu as well as a la carte. Recommendation would be to go for about 3 to 4 small plates and a big plates to share.


Lucy Liu Kitchen & Bar
23 Oliver Lane
Melbourne VIC 3000
Australia
Tel: +613 96395777
Facebook
Website
[Map]

Opening Hours:
Daily: 11am - 11pm

Wine & Chef @ Keong Saik Road - Hearty Italian Fare With Largest Range Of Exclusive Italian Wines

I visited Wine & Chef at Keong Saik Road  back in May 2017 when it first opened its door. It is good to see that the restaurant continues to serve up Italian fare incorporating Asian ingredients to pair with their range of exclusive Italian boutique wine. My re-visit is to checkout their newly revamped menu put together by the new Chef Darence Wee, previously from Les Amis group.

Gorgonzola & Italian Ciabatta 3.5/5

Before starting with the mains, you may want to order some small bites to nibble on such as the Gorgonzola & Italian Ciabatta ($9). I am not a big fan of blue cheese as I find them too sharp for my liking. However the gorgonzola, known as one of Italy's oldest blue cheese, did not turn out that piquant. You can also pair with the honey on the side, the sweetness definitely make it more palatable and enjoyable for me.

Pan Seared Foie Gras 4/5

Pan Seared Foie Gras ($16) is quite a common dish on any restaurants' menu. What stood out is the homemade apple and thyme brandy compote that helps to cut through the richess of the fatty foie gras.

Scallop Capellini 4.5/5

Not to be missed is the Scallop Capellini ($28). The pasta tossed in truffle and soy sauce is served chilled so it is very refreshing. It comes with plump and sweet air-flown Hokkaido scallop crowned with ikura. What elevated the whole dish for is the fried shallots, shio kombu and furikake. They added fragrance, sweetness and crunch to complete the dish.

Nduja Pasta 4/5

One of the crowd favourite is the Nduja Pasta ($28) with crayfish. The specially imported Nduja salami from Calabria, South Italy is tossed in tomato sauce for that sweet robust flavour, coating the pasta for the slurping goodness.

Linguine al Granchio 4.2/5

If you prefer your pasta to be more creamy and has that seafood flavour, then go for the Linguine al Granchio ($38). It comes with painstakingly freshly hand-peeled Sri Lankan crabs. The Chef even added crab roe into it, for that extra indulgence.

Pork Roulade 4.5/5

My favourite dish goes to the Pork Roulade ($24). The pork roulade comes with a crispy layer of crackling skin, with tender and juicy meat. It is smartly paired with homemade achar to cut through that richness. Do call to make reservation for this as only limited portions are available each day.

Venere Rice Pudding 4/5

Same same but different is the Venere Rice Pudding ($10). This is the same dessert which I tried during my first visit. It is a modern twist to the traditional pulut hitam served with vanilla bean ice cream and coconut crumble for a cold and crunchy finish. The difference is the popping candies that is mixed into the desert, giving diners the popping reaction as it dissolved in the mouth.

As this is my re-visit, I did notice some changes. Although the food is still as good, the price has increased. It is not a surprise with increasing ingredients cost and inflation. Proud to be serving the lowest house pour at $7 a glass, it used to be $6. The wine collection has also shrunk from the previous 250 to around 140 exclusive Italian wines now.

Note: This is an invited tasting.


Wine & Chef
7 Keong Saik Road
Singapore 089115
Tel: +65 62219279
Facebook
Website
Nearest MRT: Outram Park (EW Line, NE Line)

Opening Hours:
Mon-Sat:12pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit H. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk down Keong Saik Road. Walk to destination. Journey time about 10 minutes. [Map]

Jia Xiang Nasi Lemak @ CT Hub 2 - Nasi Lemak With Blue Coloured Rice

Have you heard of blue nasi lemak? To be exact, the blue colouring is from the butterfly pea flower. Two brothers, Kenneth and Shawn has inherited the recipe from their grandmother from Kedah, Malaysia and opened Jia Xiang Nasi Lemak. The stall was first opened at an industrial area in Tampines before re-locating to its current location at CT Hub 2.

Butterfly Pea Teh C with Gula Melaka 3/5

At Jia Xiang Nasi Lemak, not only the rice comes in blue colour but the drinks too. On the menu, it offers a variety of hot and cold beverages using the butterfly pea flower. One of these beverages, which is a new creation is the Butterfly Pea Teh C with Gula Melaka. It is quite an interesting drink using the natural sweetness of the gula melaka.

Blue Rice Rendang Chicken Set

It was a Saturday when I visited Jia Xiang Nasi Lemak and I decided to have their Blue Rice Rendang Chicken Set ($5). I understand that the rendang chicken is only available on every Tuesdays and Saturdays only. Unfortunately I visited the place after lunch hour and they have run out of sunny side up egg. Instead they replaced it with bitter gourd fried egg for me.

Unlike the usual nasi lemak rice, the butterfly pea flower rice is cooked using a concoction of natural pandan juice and coconut milk. The rice set comes with other items such as ikan bilis, eanuts, achar and of course the rendang chicken. Every components on the plate were well executed, playing their own roles for the set. Even the sweet and spicy chilli was so good too. It went very well with the rice. I can taste the effort by  he team, in ensuring every single items on the plate is well executed.

Worth mentioning is their weekly special Rendang Chicken. The tender chicken pieces are cooked in a rich and robust paste filled with aroma of spices and lemongrass.

Jia Xiang Nasi Lemak may not be any posh restaurant but the little eatery located in the aisle of CT Hub 2, hidden from the main road, serves some delicious nasi lemak that is good from the heart. You can taste the sincerity in their food.


[CLOSED]
Jia Xiang Nasi Lemak
CT Hub 2
114 Lavender Street
#01-08/09
Singapore 338729
Facebook
Nearest MRT: Bendemeer (DT Line)

Opening Hours:
Mon-Fri: 9am - 3pm
Sat: 11am - 4pm

Direction:
1) Alight at Bendemeer MRT station. Take Exit. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Wine & Chef @ Keong Saik Road - Pairing Italian Boutique Wines With Mod-Sin Cuisine

The newly opened Wine & Chef along Keong Saik Road is the brainchild of SG Wine Cellar in partnership with wine distributor Papawines from Italy. The new establishment offers a cosy destination for affordable Italian boutique wines paired with homestyle Mod-Sin cuisine. It is also a wine shop boasting over 250 exclusive Italian wines from boutique family-owned wineries, making them Singapore's largest collection of Italian wines.

Tofu & Century Egg 3/5

The kitchen is helmed by Executive Chef Wilson Ang who has worked at DB Bistro, Spruce and Fordham & Grand. Starting with the small bites, we tried the Tofu & Century Egg ($6). The dish is served cold. The soft and silky tofu is made from homemade organic soya milk. It is then garnished with creamy century egg yolk sauce, sesame dressing, extra virgin olive oil and pok chui crackers.

Steamed Black Mussels 4/5

Next, we had the Steamed Black Mussels ($18) which is one of their popular dishes. The Chilean mussels are steeped in chicken broth, Chinese rice wine, minced ginger and garlic. This is topped with chillies, shallots, cliantro, and finished with a spritz of lime juice.

Salmon Confit Risotto 4/5

I was told that the Salmon Confit Risotto ($18) is inspired from the local fish porridge, I have to admit it was a bit hard sell for me. However, this is really a yummy dish. Instead of rice, it is replaced with mascarpone barley. A while Norwegian salmon fillet is used instead of fish sices. It is finally crowned with ikura, tobiko and celery leaves, and dressed with lemon juice for a zesty finish.

Crab Meat Hokkien Mee 4.2/5

The Crab Meat Hokkien Mee ($26) is a upgraded version of the chef's mum recipe. The linguine pasta s tossed in a seafood broth and top quality dark soy sauce from a local producer, giving it a Hokkien touch. Seafood such as blue swimmer crab, tiger prawns, black mussels and squid are added with a generous lashings of pork lard, imbuing a richness to the dish.

Curry Pork Knuckle 4.2/5

An incidental creation when someone spilled leftover curry sauce onto the pork knuckle is the Curry Pork Knuckle ($20). For the portion and pricing, this is value for money and good for sharing among a group of friends. The pork knuckle is cured for 12 hours i a proprietary spice mix and then sous vide for 24 hours. It is deep fried and blanket with a homemade curry sauce before serving. I applauded the achar side that helps to cut through the richness of the dish.

Venere Rice Pudding 4/5

For dessert, we had the Venere Rice Pudding ($8). Basically this is pulut hitam or black rice cooked with pistachio paste and a bit of gula melaka for sweetness. Topped with a vanilla bean ice cream and coconut crumble for a cold and crunchy finish.

For diners that enjoy having a drink or two to pair with their food, you will be delighted to know that their house pour is only $6 per glass. The extensive wine list offers over 250 wines from 42 different wineries spanning North to South Italy to complement the food menu.


Wine & Chef
7 Keong Saik Road
Singapore 089115
Tel: +65 62219279
Facebook
Website
Nearest MRT: Outram Park (EW Line, NE Line)

Opening Hours:
Mon-Sat: 12pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at Outram Park MRT station. Take Exit H. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Turn right again onto Keong Saik Road. Walk down Keong Saik Road. Walk to destination. Journey time about 10 minutes. [Map]

Fat LuLu's Asian BBQ & Dessert @ River Valley Road - Wicked Asian BBQ And Smooth Desserts

Replacing the now defunct Five & Dime is Fat LuLu's Asian BBQ & Dessert. The new concept by the same folks behind Five & Dime, sees two different chefs with two contrasting personalities coming together, offering Asian barbecue and dessert. Chef Sam is the BBQ dude while Chef Song is the dessert prince.

Burnt Corn 3.8/5

Our evening at the new establishment started with the Burnt Corn ($11). The bio-corn is rubbed with salt and lemon, oregano and served with sour cream. Aligned with Chef Sam's culinary philosophy - No Burn No Taste, the overly charred corn turned out to be very flavourful.

Roasted Potatoes and Mushroom 3.5/5, Sataytay 4.2/5

Boosting the Roasted Potatoes and Mushroom ($12) is the coat of lamb fat over the starch. This is accompanied with honshimeiji mushrooms, kale and garlic. Another delightful item on the menu is the Sataytay ($12) which uses Iberico pork collar that is marinated in sambal for a whole full day to develop the flavour. On top of the flavoursome meat, it was tender and juicy too.

Grilled Mangalicia Pork Collar 4/5

Chef Sam's Grilled Mangalicia Pork Collar ($24) is a Thai inspired dish. The pork collar is only seasoned with salt and grilled to a nice smokey scent, The other highlight on the board is the lightly charred sambal okra. The used of local spices to grill the okra reminds me of our sambal bbq fish.

Duh Meat Boat 4.2/5

The Duh Meat Boat ($28) demonstrates Chef Sam's culinary skill in grilling perfectly. The wagyu skirt is grilled in low heat to get that slow caramelisation while retaining the succulence of the meat. On the other hand, the pork collar which is marinated in sambal and seasoned in salt, is grilled in high heat for the charred and smokiness. Even the accompanying kailan grilled for a different appreciation of the earthy green.

Ikan Bakar 4.5/5

The Ikan Bakar ($28) is like the Asian version of Fish & Chips. The line caught parrot fish is marinated with chilli, garlic, lemon juice, Kashmiri chilli powder and grilled in high heat. The result is a moist fish with the beautiful aroma that is pleasing to both the taste and scent. The cucumber achar side provided the needed acidity to freshen up the palate.

Spicy BBQ Full Rack Pork Ribs 4.2/5

The Spicy BBQ Full Rack Pork Ribs ($28) will be loved by carnivores for the fall off the bone meat. The spicy sauce which made up of chipotle, kechap manis, rice wine vinegar is kind of unique. It is a new taste to me and took a while to register my preference.

Open Beef Ravioli 4.5/5

I actually have tried the Open Beef Ravioli ($22) when Chef Sam was at Raven. Back then I mentioned that the flavours and textures were on the note. However like a foreign song, I moved with the music but did not understand the lyrics. This time round, Chef Sam managed to sing to me in the dish and I could fully appreciate the whole concept and execution.

Pineapple and Coconut Ice Kachang 4.2/5

Moving on to dessert, we started with the Pineapple and Coconut Ice Kachang ($14). The refreshing combination of pineapple and coconut is very pleasing to the palate. I actually thought it resembles the local chendol dessert instead of the ice kachang as the name of the dish suggested.

Berries & Chocolate 4.2/5

Another refreshing dessert on the menu is the Berries & Chocolate ($16). The fruity dessert uses white chocolate and cassis, with elderflower-infused strawberries. After all the burn and heat of the Asian BBQ, the dessert complemented the whole dinner experience excellently.

Banana Bread in Brandy Butterscotch Sauce 4.5/5

The warm Banana Bread in Brandy Butterscotch Sauce ($14) is really comforting. The moist banana bread together with the brandy butterscotch sauce is not overly sweet and well balance. The crispy rice grains provided the extra crisp to the whole dimension.

Apple Tarte Tatin 4/5

The Apple Tarte Tatin ($14) is an accidental creation. Chef over caramalized the apples for his traditional apple pie and to save it, he laid a layer of pastry over the apples, baking it as an upside down tart. Likewise, he also created a new flavour when he burned the base of the vanilla ice cream.

Childhood 4.5/5

Inspired by Chef Song's favourite childhood food, peanut butter and jam, he created the Childhood ($16) which looks like someone has dropped the ice cream on the plate. What is on the plate is actually a peanut butter popsicle with dark chocolate cookie and raspberry granita.

Fat LuLu's Asian BBQ & Dessert is quite an interesting new concept bring two contrasting chefs together. The difference created magical in the kitchen instead. Not only their styles complement each other but diners get to have the must of both worlds. Fat Lulu's serves brunch on weekends too.

Noted: This is an invited tasting.


Fat Lulu's Asian BBQ & Dessert
297 River Valley Road
Singapore 238338
Tel: +65 92365002
Facebook
Website
Nearest MRT: Clarke Quay (NE Line), Dhoby Ghaut (CC Line, NS Line, NE Line)

Opening Hours:
Sun, Tue-Thu: 6pm - 11pm
Fri-Sat: 6pm till late
Brunch
Sat-Sun: 11am - 4pm
(Closed on Mon)

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clarke Quay MRT station (Stop ID 04222). Take bus number 54. Alight 5 stops later. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Dhoby Ghaut MRT station.Take Exit A. Walk to bus stop at YMCA (Stop ID 08041). Take bus number 139. Alight 4 stops later. Walk to destination. Journey time about 15 minutes. [Map]

Chong Wen Ge Cafe (崇文阁) @ Thiam Hock Keng Temple - Peranakan Cafe Right Beside A Temple

Located inside the compound of  Thiam Hock Keng Temple (the oldest and most important Hokkien temple in Singapore) is Chong Wen Ge Cafe (崇文阁) offering local kuehs and delights on the menu instead of the usual egg benedict, pancake and waffle. The name of the cafe - "Chong Wen Ge cafe" plays tribute to the ‘Institute for the Veneration of Literature’ which is Singapore’s first Chinese school.

Nyonya Achar Loti 2.5/5

Initially we want to order the Otah Loti but it was not available. Hence we ordered the Nyonya Achar Loti ($3.80). The toasted crustless bread is spread with butter and layered with homemade piquant achar. While the achar was well pickled with the shredded vegetables retaining their crunchiness, it did not go well with the bread and even made the bread soaky. It was also very messy to handle and eat. Although the combination did not work for me, the achar was very good on its own. I would imagine it working excellent with a plate of nasi lemak.

Signature Teh-C Special 4/5

A drink that you don't usually see on the menu is the Signature Teh-C Special ($6.80). It is a spin to the quintessential local drink, Teh C Peng, served chilled. On top of the brewed black tea and evaporated milk, the thick dark layer at the bottom is secret ingredient - gula melaka. A unique drink that is worth trying.

Nyonya Mee Siam 4.2/5

Another worthy item to try is Nyonya Mee Siam ($7.80). The rice vermicelli comes with tiger prawn, beancurd, eggs and fresh beansprouts in sweet tangy tamarind gravy. I was not expecting much from the local delight since it was a cafe but I was proved wrong.The rich and hearty bowl of mee siam with its rich and hearty gravy is definitely something that I would go back for.

Chong Wen Ge Cafe
168 Telok Ayer Street
Singapore 068619
Tel: +65 83540230
Facebook
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Daily: 11am - 7pm

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk to Telok Ayer Street. Turn left onto Telok Ayer Street. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left onto Telok Ayer Street. Walk to destination. Journey time about 8 minutes. [Map]

Baba Melaka @ Jurong East - Famous Malacca Delights

Located in the same coffeeship as Soi 19 Wanton Mee is another stall that is worth checking out. The colourful Perankan themed stall front is quite eye catching, definitely different from your usual stall front. Even though I just had the Thai wanton noodle, I could not resist finding out what Baba Melaka has to offer. Baba Melaka may not be the best but the wallet friendly pricing does makes up for it.

Ma Cik Nasi Lemak Beef Rendang 4/5

Peranakan food is usually quite expensive so I was quite happy to know that nothing is more than $7 on the menu. Take for example the Ma Cik Nasi Lemak Beef Rendang is only $5.90 which comes with beef rendang, achar, ikan bilis, egg and nasi lemak rice.

Ma Cik Nasi Lemak Beef Rendang 4/5

What stood out on the plate is the cooked to tender beef rendang, crunchy achar, fragrant nasi lemak and the spicy chilli sauce. Unfortunately the ikan bilis was not crispy enough or it would be perfect.

Ayam Buah Keluak with Steamed Rice 3.8/5

I also tried the Ayam Buah Keluak with Steamed Rice ($5.50). The chicken is nicely cooked to tender with a beautiful nutty flavour from the buah keluak. It also comes with achar and ikan bilis.

Bubur Cha Cha 2/5

To round off the lunch, I had the BuBur Cha Cha ($1.80). Unfortunately the dessert was a letdown after the satisfying lunch. The dessert tasted diluted, lacking the fragrant coconut milk.

Baba Melaka sells many other stuff such as Ikan Assam Pedas, Nyonya Assam Laksa, Nyonya Mee Siam, Satay and Nyonya Kueh on their menu. I wish I could try more during my visit but I will save my stomach space for my next trip. I plan to come back for their laksa and mee siam which looks quite delicious, from the customers having it at the next table.


Baba Melaka
BGAIN 130 Eating House
Blk 130 Jurong Gateway Road
#01-211
Singapore 600130
Nearest MRT: Jurong East (EW Line, NS Line)

Opening Hours:
Tue-Sun: 730am - 430pm
(Closed on Mon)

Direction: 
1) Alight at Jurong East MRT station. Take Exit A. Walk towards Jurong East Bus Interchange. Walk to Jurong Gateway Road. Cross the road at the traffic light junction. Turn right onto Jurong Gateway Road. Walk down Jurong Gateway Road. Walk to destination. Journey time about 8 minutes. [Map]