JU95 @ Boat Quay - A Modern Izakaya Restaurant By A Talented Young Chef

JU95 is a modern izakaya restaurant located at Boat Quay opened for about 3 months. From what I understand, the kitchen is helmed by Chef Louis who supposed to follow a 2 Michelin starred chef to Belgium which was put off due to the pandemic.

Parfait Ju 4.2/5

The Parfait Ju ($15) gives me a glimpse of what the restaurant meant by modern izakaya. The finesse of how the chef beautifully laid the fermented mushroom on a bed of chicken liver paste on top of the koji sable cookies is both stunning in taste and sight.

Stuffed Chicken Wing 4.2/5

The next dish is Stuffed Chicken Wing ($18). It is a lavish take stuffed with foie gras paired with mala dip, unlike the usual.

Hay Smoked Hamachi 4.5/5

Another impressive dish is the Hay Smoked Hamachi ($25). The fresh hamachi is infused with a hint of smokiness paired with padron peppers and leek. The accompanying sweet and sour berry sauce brightens up the enjoyment.

Cold Angel Hair 4.2/5

For some carbo intake, diners can go for the Cold Angel Hair ($24) topped with scallop tartare, truffle, ikura and avruga caviar. Served chilli, the refreshing goodness can be further complemented with the creaminess of Hokkaido uni for an additional $18.

Grilled Baby Squid Donabe 4.8/5

The highlight for the night has to be the Grilled Baby Squid Donabe ($45). The treasure pot comprises seaweed schmaltz, mushroom and ikura. Give it a good toss, and the aroma will hit your senses, followed by complex yet flavoursome flavours from the different ingredients.

Ice Cream Sandwich 4.5/5

I do not have a sweet tooth, but I highly recommend saving space for the Ice Cream Sandwich ($10). Sandwiched between the biscuity shells are sweetened sour cream instead of ice cream, sake soaked cherry and garnished with rose petals. The play of flavours and textures is a unique take of the traditional ice cream sandwich.

I am impressed with the food at Ju95. The dishes I tried are creative and tasty with touches of finesse, giving a modern take of traditional izakaya. Ju95 is one of the best restaurants I have eaten this year, and I recommend you check it out.

Note: This is an invited tasting.


Ju95
41 Boat Quay
Singapore 049830
Facebook
Website
Tel: +65 82012737
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Thu-Fri, Sun: 12pm - 2pm (lunch)
Tue-Sun: 6pm - 1030pm (dinner)

Direction:
1) Alight at Raffles Place MRT station. Take Exit G. Walk towards the river. Turn left and walk along the river bank. Walk to destination. Journey time about 5 minutes. [Map]

Coffee Lounge @ Goodwood Park Hotel - Refreshed Taiwan Porridge A La Carte Buffet

Coffee Lounge at Goodwood Park Hotel has recently refreshed its signature Taiwan Porridge A La Carte Buffet by introducing a new tiered offering – Value and Deluxe with two different pricings, as well as additions to the menu.

With the Value Tier (priced at $33++ per adult, $19.80++ per child), tuck into 26 comforting dishes with all-time favourites like Fried Omelette with ‘Chye Poh’ 菜脯煎蛋, Steamed Minced Pork with Salted Egg Yolk 咸蛋蒸肉饼, and Stir-fried Eggplant with Sliced Pork in Chilli Bean Paste 酱爆茄子.

Also, new to the line-up is French Beans with Sakura Ebi 樱花虾四季豆, Three Cup Chicken 三杯鸡, Pan-fried Minced Pork with Salted Fish 咸鱼煎肉饼, Stir-fried Pumpkin with Eggs and Garlic 金瓜丝炒蒜蓉鸡蛋, and more.

Indulge in greater variety with the Deluxe Tier (priced at $48++ per adult and $28.80++ per child). Relish 36 highlights including dishes that are exclusive to this tier, like perennial must-haves such as the crispy Baby Squids in Sweet Oyster Sauce 蚝汁乌贼仔.

Look forward to delectable new dishes such as Deep-fried Beancurd with Minced Pork 肉酱炸豆腐, Stir-fried Lettuce with Fermented Bean Paste 腐乳西生菜 and Crispy Chicken with Sweet Plum Sauce 酥炸鸡西施汁.

Limited to one selection and serving per table is the Chef’s Special, and specially created for the refreshed menu are Wok-fried Prawns with Salted Egg Yolk 咸蛋虾球 and Deep-fried Black Pomfret with Sambal and Chinchalok Dip 参巴黑鲳鱼.

We particularly enjoyed the Salted Egg Chicken 咸蛋鸡, which is extremely juicy and tender, coated with a dry sweet-savoury salted egg sauce. It is so good that it will have you going for seconds. The Crispy Chicken with Sweet Plum Sauce 酥炸鸡西施汁 has nice crispy skin and juicy meat. We felt that the addition of sweet plum sauce complements the savoury chicken pieces very well.

Both tiers also offer an array of casserole dishes from the buffet station. Slow-braised to develop deep flavours or stir-fried with robust and savoury sauces, the dishes are well enjoyed with the unlimited servings of steaming rice porridge with sweet potato.

Some of our favourites include the new Braised Duck Leg with Chinese Spice, Egg and ‘Tau Pok’ in Dark Soya Sauce 卤水鸭腿 and the signature Braised Pork Belly in Dark Soya Sauce 京酱扣肉. Round up the meal with desserts of the day, a delightful Western and Asian assortment that varies daily.

Guests may call (65) 6730 1746 or email coffee_lounge@goodwoodparkhotel.com to make a reservation at Coffee Lounge. Alternatively, online reservations can be placed at https://www.goodwoodparkhotel.com/dining/coffee-lounge.

Taiwan Porridge A La Carte Buffet
Dine-in only at Coffee Lounge
Available daily for lunch from 12pm to 2.30pm & dinner from 6pm to 10.30pm

Value Tier: $33++ per adult, $19.80++ per child
Deluxe Tier: $48++ per adult, $28.80++ per child
Local Beverages: A top-up of $15++ per jug

A minimum of two persons is required for the buffet.
Orders for all diners at the same table have to be of the same a la carte buffet tier.
Pricing includes unlimited servings of porridge and desserts of the day.
Child pricing applies for children aged 6 to 11 years.

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.


Coffee Lounge
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301746
Facebook
Website
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 12 minutes. [Map]

Yang Ming Seafood (扬名海鲜) @ Bishan Street 11 - Their Lobster Chee Cheong Fan Is A Best Try

Having seen a lot of postings from my foodie friends, I have to make my way to Yang Ming Seafood (扬名海鲜) at Bishan Street 11. The zichar place is located in a coffeeshop among the HDB estate. You will notice we ordered mostly seafood dishes because this is their forte. 

Deep Fried Sakura Prawns 4.5/5

An excellent starter to kick start the night is the Deep Fried Sakura Prawns ($10). It is crispy and crunchy, with the sweetness of the sakura prawns coming through with its bite.

Steamed Baby Sotong 4.2/5

Usually, I have deep-fried baby sotong, but after trying Steamed Baby Sotong ($19), this probably will be the preferred method of cooking for me in the future. It allows me to appreciate the baby squid's tender texture, complemented by the ginger and soya sauce.

Chicken Scallop Soup 3.8/5

Next, we have the Chicken Scallop Soup ($68). It comes with the whole chicken that is cooked until fork tender. Unfortunately, I could not detect the scallop's flavour in the soup.

Steamed Flounder Fish 4/5

A dish that I requested is the Steamed Flounder ($99). I thought it is rare to see such fish served at a zichar place. For those not familiar with flounder, the flesh is firm with soft bone like stingray.

Lobster Chee Cheong Fan 4.2/5

The highlight for the night has to be the Lobster Chee Cheong Fan ($88). It is a dish my friend shared with the owner what he had in Hong Kong, and after much R&D, the chef created this dish which becomes a hit with a lot of foodies. The highlight is the silky chee cheong fan accentuated by the fried shallot, fried garlic and premium soya sauce. However, my friend who has tried the dish before felt that it lacked the crustacean's flavour this time.

Garlic La La 4.5/5

Plump and sweet is the Garlic La La ($45) topped with aromatic garlic. When you have a fresh ingredient, there isn't any need for fancy cooking allowing the ingredient to shine.

Salt-baked Crab 4.5/5

The Salt-bake Crab ($100) is another dish we enjoyed a lot. You can see the thick layer of crab roe from the photo that just send me to umami heaven.


Yang Ming Seafood (扬名海鲜)
Blk 150 Bishan Street 11
Singapore 570150
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Nearest MRT: Bishan (CC Line, NS Line)

Opening Hours: Daily: 1130am - 2pm, 430pm - 10pm

Direction:
1) Alight at Bishan MRT station. Take Exit D. Walk to Bishan Bus Interchange (Stop ID 53009). Take bus number 54, 56 or 410. Alight 2 stops later. Walk straight to the traffic junction of Bishan Street 13 and Bishan Street 11. Cross the road and turn left onto Bishan Street 11. Walk to destination. Journey time about 10 minutes. [Map]

JUMBO Seafood @ Riverside Point - Usher In An Abundant Chinese New Year With Sumptuous Seafood Feasts

JUMBO Seafood ushers in the most auspicious time of year with special set menus centred around its Award-Winning Chilli Crab. Its Reunion Sets are available on the eve of Chinese New Year (11 February) for those looking to enjoy one day-exclusive menu, with prices start from $298 for 4 pax.

We had their A8 Celebration Set Menu which is available from 25 January to 28 February (except 11 February), at $588 for 8 pax. (Prices start from $258 for 4 pax).

Prosperity Salmon 'Yu Sheng' 4/5

In all Lunar New Year reunion dinners, a must-have to start the evening is the Prosperity Salmon 'Yu Sheng' ($58/$88) to toss for abundance, prosperity and good fortune for the year ahead consisting of a vibrant medley of shredded vegetables and assorted toppings. It is also served with generous servings of fresh salmon slices, and other condiments before the Lo Hei commences.

Fried Baby Squids 3.5/5, Seafood Donut 3.8/5, Crispy Fried 'Otah' Beancurd 4.2/5

We started the meal with a trio of JUMBO Seafood Appetisers consisting of Fried Baby Squids, Seafood Donut Tossed in Salad Cream, and Crispy Fried 'Otah' Beancurd. My favourite is the Crispy Fried 'Otah' Beancurd, bringing an interesting twist to the traditional otah. This delicate treat is crispy on the outside and encases a flavourful and soft beancurd-like otah within.

Seafood Soup Braised with Crab Meat 3.8/5

Similar to the Shark's Fin Soup, but replaced with crab meat instead, the Seafood Soup Braised with Crab Meat is packed with a sweet crustacean freshness.

Boiled Live Prawns 4.2/5

To ensure utmost freshness, freshly caught live prawns are tossed into a boil with the head and shell still attached, and cooked till pink before serving. The Boiled Live Prawns have a sweet flavour and firm flesh, which tasted good enough on its own even without any chilli or sauces.

Live 'Long Hu' Garoupa Steamed with Preserved Radish 4/5

An auspicious tradition Lunar New Year dish, the Live 'Long Hu' Garoupa Steamed with Preserved Radish comes in a whole sizable portion. The fish is cooked to a perfectly soft and fork-tender texture, while the sauce packs a rich, savoury flavour to the dish.

Broccoli Braised with Shiitake Mushroom and Whole Conpoy 3.5/5

Another dish as part of the set menu is the Broccoli Braised with Shiitake Mushroom and Whole Conpoy. The juicy shiitake mushrooms, scallops and crunchy broccoli come in a full-bodied, savoury gravy that complements the rest of the ingredients.

Award-winning Chilli Crab with Deep Fried Mini Buns 4.5/5

The highlight is their Award-winning Chilli Crab that features live crabs drenched in a mouth-watering chilli crab sauce concocted with a myriad of over 10 different Southeast Asian spices. The flavourful blend of spiciness is tinged with a sweet sourness that complements the crab's freshness. The accompaniment of Golden Deep Fried Mini Buns is the best way to mop up all that finger-licking gravy.

Supreme Seafood Fried Rice 3.8/5

Light and fragrant, the Supreme Seafood Fried Rice showed a fair amount of egg, shredded cabbage and juicy prawns embedded in it, giving the dish a nice texture and flavour.

Chilled Mango Sago Pomelo 4/5

Bring the meal to a sweet finale with the Chilled Mango Sago Pomelo. The mango flavour has a refreshing fruity sweetness, paired with generous amounts of sago and pomelo, which adds a nice bite.

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.


JUMBO Seafood
Riverside Point
30 Merchant Road
#01-01/02
Singapore 058282
Tel: +65 65323435
Facebook
Website
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit C or G. Turn left and walk along the river. Walk to destination. Journey time about 5 minutes. [Map]

Violet Oon @ Jewel Changi Airport - Biggest Outlet To Showcase Our Local Flavours To The World

Violet Oon has opened its biggest ever restaurant at Jewel Changi Airport, an ideal location to showcase our local flavours, allowing jet-setting travellers as well as local to savour our much-beloved cuisine. On top of that, a lot of the dishes are exclusive at the Jewel outlet only.

Nyonya Poh Piah Party 4/5

Available only at Jewel Changi Airport is the Nyonya Poh Piah Party ($58). The condiments and sauces are served in platters, allowing customers to put them together and fold it themselves. It can serve up to six pieces. The highlight has to be the rich bamboo shoot and jicama stew braised in a housemade prawn bisque and Fujian bean paste. There is also a vegetarian version at $56.

Mango Kerabu with Ikan Bilis 4/5

The Mango Kerabu with Ikan Bilis ($10) resembles and tastes like the Thai mango salad with its tang and spiciness. The strips of sour green mangoes, sliced tomatoes, onions, and pink ginger flowers are tossed in a sweet and sour plum and chilli infused sauce. I like the touch of adding ikan bilis into it for that extra crunch.

Crispy Kurobuta Pork Fingerlings with Garlic and Curry Leaves 4.2/5

A great finger bite with a few glasses of drink is the Crispy Kurobuta Pork Fingerlings with Garlic and Curry Leaves ($18). The juicy kurobuta pork marinated in spiced batter is very addictive. Once again, it resembles another dish that we are familiar with, the Taiwanese fried chicken.

Marmite Baby Sotong Salad 3.5/5

Salad with baby sotong is something different from the usual. The Marmite Baby Sotong Salad ($25) comes with deep fried crispy baby squid that has been tossed in marmite sauce, served on a bed of mixed greens, cucumber and cherry tomatoes with housemade vinaigrette.

Otah Toast 4.2/5

The Otah Toast ($16) reminds me of my childhood. It was my favourite breakfast combination. A whole chunky piece of spiced coconut cream fish otah is served on toast and a bed of sliced zucchini. It comes with a side of house salad. It is slightly spicy for those that can't handle chilli well.

Roti Violet Tuna Wala-Wala 3.8/5

For the prata lovers, there is the Roti Violet Tuna Wala-Wala ($15) and Little India Vegetable Curry with Roti Prata (Vegetarian) ($17). The Roti Violet Tuna Wala-Wala is a modern take of the traditional dish with crispy tuna flakes that have been seasoned with spices, mustard seeds and curry leaves on top of a fluffy roti prata.

Little India Vegetable Curry with Roti Prata (Vegetarian) 4.2/5

For traditional is the Little India Vegetable Curry with Roti Prata. This is the vegetarian version. There is also a fish curry version for the non-vegetarian. The curry comes with vegetables such as eggplant, okra, tomatoes, and cabbage infused with tamarind juice and creamy coconut milk. The curry is really shiok and pairs excellently with the fluffy prata.

BBQ Eggplant with Sambal (Vegetarian) 4/5

The BBQ Eggplant with Sambal ($13) is a dish for the brave who dares to take the chilli challenge.  The eggplant is grilled and then topped with two types of chillies. The green coloured chilli is sambal hijau, and the red coloured chilli is goreng chilli sambal. It seems quite an odd dish, but it does allow the appreciation of the laborious effort in making the sambals.

Ayam Panggang Katong 4.5/5

Another grill dish that most of us enjoyed is the Ayam Panggang Katong ($16 Half/$25 Whole), served with piquant achar and VO chilli sauce. The chicken is grilled to perfection. It is tender with a subtle charred sweetness on its skin, which has been brushed with gula syrup.

Sugee Cake with Calamansi Drizzle and Ice Cream 4/5

For dessert, we had the Sugee Cake with Calamansi Drizzle and Ice Cream ($15). This is a traditional Eurasian cake made from semolina and ground almonds. At Violet Oon, it is topped with lime drizzle and served with a scoop of vanilla ice cream for a lifted enjoyment.

Pandan Gula Melaka Cake 4.2/5

My favourite cake at Violet Oon has to be the Pandan Gula Melaka Cake ($13). The sponge cake is light and airy, which has been infused with fresh pandan juice. In between each layer is buttercream frosting and desiccated coconut tossed in gula melaka syrup.

I have enjoyed the food at Violet Oon. It definitely showcases the flavours of our local cuisine. However, the pricing is a bit on the steep side. Let's be honest, would you pay $17 for 2 pieces of prata and vegetable curry? I know I can't compare the cost of running a restaurant to a hawker stall, and probably the quality of ingredients used. However, this is a fact that consumers will tend to do so.

Note: This is an invited tasting.


Violet Oon
Jewel Changi Airport
78 Airport Boulevard
#01-205/206
Singapore 819666
Tel: 65 98349935
Facebook
Website
Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 9am - 11pm

Direction:
Alight at Changi Airport MRT station. Take Exit A or B. Walk to the link bridge to Jewel. Walk to destination. Journey time about 5 minutes. [Map]