Showing posts with label Bak Kut Teh. Show all posts
Showing posts with label Bak Kut Teh. Show all posts

Sunday, October 27, 2024

Labyrinth @ Esplanade Mall - Celebrating 10 Years of Singapore’s Culinary Heritage with a Refreshed Focus and Renewed Impetus

Labyrinth2024-11

Marking its 10th anniversary, Labyrinth by Chef Han Li Guang continues to redefine Singaporean cuisine. Since opening in 2014, Labyrinth has become synonymous with heritage preservation, culinary creativity, and local ingredients, evolving into a highly-regarded fine dining experience. This October 2024, Chef Han and his team have brought a fresh perspective, exploring Singapore's food heritage through a new, refined lens. The 13-course dinner menu ($298++) is a tribute to Singapore's culinary traditions, reimagined with precision and artistry.

Labyrinth2024-1
Bak Kut Teh Consomme 4.5/5

Our meal opened with the Bak Kut Teh Consommé. This starter was a delicate yet flavourful dashi broth, capturing the essence of traditional Bak Kut Teh without overpowering the palate. Serving this as a first course was a thoughtful nod to Singaporean dining culture, where a light soup often begins the meal to whet the appetite. It was an impressive, nuanced start.

Labyrinth2024-4
Ramly Burger 4.2/5

The Ramly Burger was a playful miniature inspired by the iconic Ramly burger from Pasar Malams (local night markets). Labyrinth's version features an aburi hand-chopped beef flank patty wrapped in an eggy parcel, with tomato meringue buns topped with sesame seeds. Topped with Labyrinth's "Ramly sauce" and mustard cress, this bite-sized snack delivered nostalgia and innovation in one.

Labyrinth2024-8
Oyster Bao 4.8/5

My favourite snack, the Oyster Bao, was Labyrinth's take on the disappearing Fuzhou Haobing street snack. This bao used a David Herve oyster no.4 and a delicate espuma batter to create a beignet-like texture. The flavours were layered and precise, with a light, airy crust surrounding the oyster — a beautifully elevated version of a rare street food.

Labyrinth2024-14
Hainanese Curry Puff 4/5

Dubbed the Old Han Kee, Labyrinth's Hainanese Curry Puff pays homage to Singapore's iconic curry puff brand, Old Chang Kee. It is filled with oyster mushrooms, sweet corn, sweet potato, and braised pork belly and served with garlic aioli for extra richness. It is a satisfying and comforting bite.

Labyrinth2024-15

Labyrinth2024-17
Satay Club 4.2/5

Named after Singapore's historic Satay Club, this course featured two skewers — a Pork Satay and a Chicken Tsukune. The pork skewers, with loin and jowl, offered contrasting textures, reminiscent of Hainanese satay, while the tsukune encased a quail egg and was inspired by Japanese tsukune and Scotch egg. Paired with Filipino kare-kare peanut sauce, the skewers captured the essence of Southeast Asia's diverse satay styles.


Labyrinth2024-21
RotiBoy 4.2/5

Labyrinth's RotiBoy transported me back to childhood with its coffee-flavoured craquelin atop a soft brioche filled with Bordier seaweed butter. The nostalgic flavours of Singapore's popular coffee bun were beautifully recreated, with subtle sweetness and a light coffee aroma.

Labyrinth2024-24
Wartime Rojak 4.5/5

Inspired by an old recipe from the 1942-1950 cookbook "Wartime Kitchen," the Wartime Rojak reimagines a British-influenced Asian salad. Beetroot was prepared as a rosette and sorbet, accompanied by cucumber and lettuce granite, pineapple, and herbs like shiso. It was a refreshing, complex dish with sweet, savoury, and acidic notes, embodying the essence of rojak in a contemporary way. Notably, this dish replaced Labyrinth's iconic Chilli Crab, reflecting the restaurant's commitment to continual evolution.

Labyrinth2024-29
Fish Maw Char Kway Teow 4.5/5

Labyrinth introduced Char Kway Teow with a twist, using NZ barramundi fish maw as the "noodle." Cooked to a similar shape and texture, the fish maw absorbed flavours of fish sauce, soy sauce, and oyster sauce and was topped with abalone and liver sausage. This elevated take on the hawker staple was comforting, with layers of umami richness.

Labyrinth2024-36
Laksa Siglap 3.8/5

A different interpretation of laksa, Laksa Siglap used a fish-based broth with lasam noodles made from tapioca and rice flour. Medai fish slices, prepared with a velveting technique, gave a silky texture. While less creamy than traditional laksa, this version was nuanced and delicate.

Labyrinth2024-39

Labyrinth2024-42

Labyrinth2024-49
Chicken Rice 4.5/5

Labyrinth's Chicken Rice was a beautifully composed dish with three components. French poulet breast was layered with a flavourful chicken farce and poached perfectly. The rice, a blend of Jasmine and Koshihikari grains, was cooked in a donabe for a smoky flavour, accompanied by cockscomb and chives. A grilled chicken heart skewer added depth, with each element contributing to the classic flavours in a modern format.

Labyrinth2024-50
Pisang Goreng 4.5/5

A refined version of Pisang Goreng, this dessert featured a caramelised banana sorbet wrapped in a crispy dough and paired with spiced saffron pastry cream. The sweet and savoury notes balanced perfectly, transforming the beloved street food into a luxurious dessert experience.

Labyrinth2024-55

Labyrinth2024-58

Labyrinth2024-62
Cereal Prawn 4/5

Labyrinth's Cereal Prawn reinterpreted the classic zichar dish in dessert form. This unique creation included oatmeal ice cream infused with 20-year Shaoxing wine, salted egg foam, warabi mochi, and goji berries soaked in Shaoxing wine. Served with a playful "Chef-branded" cereal box filled with puffed rice and caramelised oats, it was a delightful and nostalgic end to the main courses.

Labyrinth2024-63
Tang Yuan 3.5/5

The Tang Yuan was a warm, comforting dessert that replaced the usual petit fours. The dumpling, filled with Azuki red beans and tangerine peel, was served in a ginger and rice wine syrup, symbolising completion and togetherness. However, the rice wine syrup may not appeal to all, though it provided an interesting twist.

Labyrinth's 10th anniversary menu beautifully celebrates Singapore's culinary heritage, reinvented with finesse. Chef Han's commitment to local flavours, ingredients, and history is evident in each dish, creating a nostalgic and forward-thinking experience. Labyrinth's new menu is a must-try for those seeking a deeply thoughtful, innovative journey through Singaporean flavours.

Note: This is an inviting tasting.


Labyrinth
Esplanade Mall
8 Raffles Avenue
#02-23
Singapore 039802
Tel: +65 62234098
Facebook
Instagram
Website
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Tue-Fri: 12pm - 230pm, 630pm - 1030pm
Sat-Sun: 630pm - 1030pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to Raffles Avenue. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

Tuesday, April 16, 2024

Mashi No Mashi @ Guoco Midtown - – Chef Hisato Hamada, founder of WAGYUMAFIA Opens 100% Wagyu Ramen Concept in Singapore

IMG_3156

Mashi No Mashi, located at Guoco Midtown, is a ramen concept by Wagyumafia, a collective of restaurants renowned for harnessing the qualities and versatility of Japan's most famous beef through various culinary concepts. Founded by Chef Hisato Hamada, Wagyumafia prides itself on working directly with farmers and selecting only the top 1% of the finest Kobe and Ozaki beef. Since its establishment in 2019, Mashi No Mashi has been acclaimed for serving the world's first 100% Wagyu ramen.

IMG_3172
Wagyu Tsukemen 4/5

The dish that brought Mashi No Mashi to fame is its signature Wagyu Tsukemen, featuring succulent slices of slow-cooked Ozaki beef paired with their signature noodles. The accompanying dipping broth, a 24-hour stewed Wagyu bone broth, was rich in umami and full-bodied, perfectly complementing the thicker-cut noodles with an enjoyable chewy texture. While the ramen as a whole provided a deeply satisfying mouthfeel and flavour, I found the alkaline taste of the noodles less appealing.

IMG_3164
Ultra Wagyu Ramen 4.8/5

Ultra Wagyu Ramen ($22) is the brand's first-ever fukuoka Hakata-style ramen, and Singapore is the first outpost to permanently feature it on its menu. This beef-centric Hakata-style ramen broth is made using the finest wagyu bones, which undergo a laborious three-stage heating process to extract maximum flavour and aroma. The broth was an absolute pleasure to savour, together with the luscious pieces of wagyu char siew.

IMG_3207
Wagyu Bak Kut Teh 4.5/5

This outlet also launched a Singapore-exclusive menu, starting with Wagyu Bak Kut Teh ($30). Served with a peppery homemade wagyu bone stock, traditional Bak Kut Teh purists may not favour this dish as much. Personally, I love this rendition, which was delightful with a heady, garlicky, and peppery broth. The texture and flavour of the meat were exceptional as well. However, with the price tag, it can definitely be more wholesome with the portions of the You Tiao and Preserved Vegetables.

IMG_3158
Wagyu Cha Siu Donburi 4/5

There are also donburi options available, such as the Wagyu Cha Siu Donburi ($32), which showcases slices of Wagyu Cha Siu draped over Ginger Beef Akitakomachi Rice. The plump and pearly rice was so moreish mixed with flavourful minced ginger beef that it almost stole the spotlight.

IMG_3186
Wagyu Gyoza 5/5

The Dim Sums here are highly recommended. Wagyu Gyoza ($8 for 2pc) uses 100% Ozaki Beef. Each piece was filled with four different cuts of juicy Ozaki beef and minced vegetables, achieving a succulent bite in every mouthful.

IMG_3198
Wagyu Siu Mai 5/5

Offering a similar bite and satisfaction is Wagyu Siu Mai ($15). The texture was on point.

IMG_3161
Sui Gyoza 4/5

The other two dim sums we tried were well executed: Black Bean Spare Ribs ($15), featuring Steamed Wagyu Spare Ribs with Black Bean and Garlic Sauce, and Sui Gyoza, boiled wagyu gyoza drizzled with tangy Japanese sansho chilli sauce. In fact, I enjoyed them much more than the traditional pork versions.

IMG_3214
Black Bean Spare Ribs 4/5

More Singapore-exclusive dishes, such as wagyu laksa and hokkien mee, will be rolled out later in the year. An interesting beverage menu with inventive cocktails is also available, including Chef Hisato's proprietary rendition of a Singapore sling ($18).

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.


Mashi No Mashi
Guoco Midtown
124 Beach Road
#01-04
Singapore 189771
Facebook
Instagram
Website
Nearest MRT: Bugis (DT, EW Line), Esplanade (CC Line)

Opening Hours:
Daily: 11am - 930pm

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk to Tan Quee Lan Street. Turn left and walk down Tan Quee Lan Street to Beach Road. At Beach Road, cross the road and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station Take Exit F. Walk straight down Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

Wednesday, April 7, 2021

Friends Bak Kut Teh @ 100 AM Mall - Best Of Both Worlds, Herbal & Teochew Style Bak Kut Teh

FriedsBKT24

Friends Bak Kut Teh is a new fast-casual eatery at 100AM Mall. The eatery offers the best of both worlds, Herbal and Teochew Style Bak Kut Teh, as well as zichar dishes to complement your meal.

FriedsBKT5
Teochew Prime Rib Bak Kut Teh 4/5

My preferred choice between the white and black Bak Kut Teh is the white. The Teochew Prime Rib Bak Kut Teh ($13) comes with fork-tender prime ribs in a sweet-peppery broth simmered for two hours with whole garlic bulbs. Toasted white pepper is also added for that distinct profile and aroma. Besides the prime ribs, diners can also opt for short ribs ($7).

FriedsBKT13
Prime Rib Herbal Buk Kut Teh 3/5

Same as the Teochew style Bak Kut Teh, the Herbal Bak Kut Teh offers both Prime Ribs ($13) and Short Ribs ($7). The herbal broth uses 12 different herbs, slow-brewed with pork bones, to extract each ingredient's innate flavours. I felt the herbal taste is not strong enough, which may not satisfy fans of this version.

FriedsBKT16
Lamb-Kut-Teh 4/5

The eatery even has the Lamb-Kut Teh ($16). It comes with an impressive bone-in leg of lamb served in a peppery herbal broth. I only hope there is a spicy-tangy dipping sauce for the tender lamb.

FriedsBKT8
Thai-style Steamed Sea Bass $15

Besides the bak kut teh, the eatery offers several zichar dishes. One of the dishes is the Thai-style Steamed Sea Bass ($15). I thought the pricing is very reasonable, where other Thai restaurants may sell it for around $20 or more. The fish is steamed to perfection, moist and flavourful. It will be even more enjoyable if it is sourer.

FriedsBKT21
Salted Egg Prawn 4.2/5

Another beautiful dish on the menu is the huge and crunchy Salted Egg Prawn ($18) tossed in a rich and aromatic savoury yolk sauce.

FriedsBKT18
Poached Lettuce with Pork Floss 3.5/5

Do not forget to order some vegetables to have a balanced diet. I would recommend the Poached Lettuce with Pork Floss ($9). The addition of pork floss gives the greens extra flavour and textural enjoyment.

Note: This is an invited tasting.


Friends Bak Kut Teh
100 AM Mall
100 Tras Street
#02-15/28
Singapore 079027
Tel: +65 65383166
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 8am - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk towards Gopeng Street and turn into Tras Street. Walk to Amara Hotel. Journey time about 5 minutes.[Map]

Wednesday, December 30, 2020

Tong Sheng Bak Kut Teh (同勝肉骨茶) @ Pandan Gardens - New JB-style Bak Kut Teh In The West

TongShengBakKutTeh-08

Newly opened in the quiet neighbourhood of Pandan Gardens is Tong Sheng Bak Kut Teh (同勝肉骨茶) serving JB style Bak Kut Teh. Unlike the peppery local style, this is the herbal type with subtle herbal bittersweetness served in claypot.

TongShengBakKutTeh-12
Herbal Bak Kut Teh Soup 3.5/5

The Herbal Bak Kut Teh Soup comes in three sizes ($6.50/ $13/ $26). In the piping hot claypot, diners can find pork ribs, pig intestines, pig liver, pork belly, meatball, mushrooms and beancurd skin. I even order a bowl of youtiao to soak up the soup.

TongShengBakKutTeh-23

I have to say the version here is on the mild side. You don't get that strong herbal taste. I find the soy sauce flavour comes through more. I ordered the medium size claypot, and there were only four small pork ribs. If you are a big eater, you may need to add more items with additional cost.

TongShengBakKutTeh-19
Sesame Oil Chicken 4.5/5

We also ordered the Sesame Oil Chicken ($7.50) which is an excellent choice. The chicken is super tender complemented by the fragrant sesame oil.

TongShengBakKutTeh-03

Tong Sheng Bak Kut Teh is a welcoming addition in the West with its JB-style herbal bak kut teh. I don't mind going back again for the bak kut teh on a rainy and cold day. 


Tong Sheng Bak Kut Teh (同勝肉骨茶)
Blk 416 Pandan Gardens
#01-125
Singapore 600416
Tel: +65 69512943
Facebook
Nearest MRT: Jurong East (EW Line, NS Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Jurong East MRT station. Take Exit A. Walk to Jurong East Bus Interchange (Stop ID 28009). Take bus number 51. Alight 7 stops later. Walk to destination. Journey time about 25 minutes.[Map]

Friday, August 28, 2020

Jia He Chinese Restaurant @ One Farrer Hotel Connexion - Serving Traditional Chinese Classics And Reimagined Dishes

JiaHe6

Opened just November 2019 within the Connexion in Farrer Park, Jia He Chinese Restaurant offers a wide array of Chinese cuisine dishes from traditional Chinese classics such as Steamed BBQ Pork Bun to reimagined dishes such as Steamed Bak Kut The Xiao Long Bao. Not to be missed as well are their signature dishes such as Crispy Hor Fun with Seafood and Egg Sauce. Helmed by chefs with decades of experience from various top hotel dining restaurants along with one that specialises in the art of dim sum creation, diners can expect premium-grade dishes at affordable prices.

JiaHe2
Sauteed Stuffed Button Mushroom with Truffle Sauce 4/5, Steamed Bak Kut The Xiao Long Bao 4.2/5

We started off with the appetiser dishes - Sauteed Stuffed Button Mushroom with Truffle Sauce ($14) and Steamed Bak Kut The Xiao Long Bao. The uniquely flavoured bak ku teh xiao long bao has a rich herbal broth encased in a delicate beetroot dumpling skin, while the sauteed stuffed button mushroom was juicy with a nice crisp texture.

JiaHe3
Double Boiled Chicken Soup with Stuffed Pig Maw, Shark's Fin and Sarawak Pepper 4/5

Next, we had the Double Boiled Chicken Soup with Stuffed Pig Maw, Shark's Fin and Sarawak Pepper ($138) which was luscious and rich. The stuffed pig maw and shark's fin is added to up the indulgence and provide the boast in flavours and textures of this nourishing soup.

JiaHe9
Crisp-fried Fillet of Sea Perch with Lemongrass and Pepper 3.8/5

Crisp-fried Fillet of Sea Perch with Lemongrass and Pepper ($18) features a crispy fish fillet dressed in a spicy-sweet lemongrass sauce.

JiaHe10
Wok-fried Live Prawn with Garlic and Shallot 3.8/5

The Wok-fried Live Prawn with Garlic and Shallot ($28) was plump and juicy, coated in a thick sweet, spicy sauce which elevates the taste of the fresh seafood.

JiaHe14
Crisp-fried Hor Fun with Seafood and Egg Sauce 4/5

The Crisp-fried Hor Fun with Seafood and Egg Sauce ($24/small) comes in the form of crispy seafood hor fun. A skinnier version of deep-fried skinny kway teow is used for the dish and is paired with a thickened egg seafood gravy. The nest of fried hor fun lost its crispiness when smothered by the egg gravy, and gave a crackling sound as it softens.

JiaHe7
Roasted Peking Duck 4/5

The Roasted Peking Duck ($55/whole) is the highlight of our meal. The duck air-dried for 24 hours before being barbecued, basting the meat and rendering the skin extremely crispy. Best enjoyed with some vegetables and wrapped in a thin pancake.

JiaHe15
Chilled Back Glutinous Rice with Ice Cream 4.2/5

To round off the meal, we had the Chilled Black Glutinous Rice with Ice Cream ($7) from their desserts menu. The Black Glutinous Rice is encased in a firm ring of coconut jelly, and also comes with a scoop of vanilla ice cream to add a subtle sweetness and luxurious mouthfeel to the black glutinous rice.

JiaHe1

To commemorate Singapore’s 55th Birthday, Jia He will be having a 30% discount for their Lunch & Dinner ala-carte menu for both dine-in and takeaways/delivery (with free delivery for orders above $50). For dine-in customers, with spending above $100 per table, will get a free Signature Peking Duck; for takeaway/delivery customers, with minimum spending of $100 and above, we will also get a delicious Signature Roasted Duck for free too.

Apart from having a delicious NDP 55 promotion till end of September, Jia He also offers a Dim Sum Brunch Cum Hi-Tea every weekend.  Customers can enjoy a variety of dishes ranging from handmade Dim Sum, desserts and even Roasted Peking Duck for just from just $20.80++ (Min 4 Pax). There are three sessions in total: 1045am to 1245pm, 1pm to 3pm & 315pm to 515pm.

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.


Jia He Chinese Restaurant
One Farrer Hotel Connexion
1 Farrer Park Station Rd
#01-14/15/16
Singapore 217562
Tel: +65 6694 8988 / +65 6694 9466 / +65 8870 8988
Facebook
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 11am – 3pm daily (a-la-carte), 530pm - 10pm

Weekend & Public Holiday [Buffet]
3 Seating: 10.45am / 1pm / 3.15pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

Saturday, June 27, 2020

Legendary Bak Kut Teh (發传人肉骨茶) @ Rangoon Road - The Real Deal Of A Good Bak Kut Teh

LegendaryBKT1

There are two Legendary Bak Kut Teh outlets in Singapore. One is at Rangoon Road while the newest outlet is located at South Bridge Road. The restaurant is originally known as Founder Bak Kut Teh run by the daughter of Founder Bak Kut Teh in Balestier. The restaurant in Balestier is run by her dad and brother. Due to a change in business strategy to expand the Founder's brand, the daughter renamed her restaurant to Legendary Bak Kut Teh. Like every F&B business, business is affected by the pandemic. It has to adapt and also jump onto the food delivery bandwagon.

LegendaryBKT17
Bak Kut Teh 

Not to be missed is their Bak Kut Teh (發传人肉骨茶) which uses the same original family recipe. Customers can also choose the type of pork ribs for their Bak Kut Teh, using fresh Indonesian pork and Sarawak peppercorn. To be frank, I have just recently eaten at Founder Bak Kut Teh and I personally prefer the version at Legendary which is more robust and peppery. 

LegendaryBKT10
Salted Vegetables

LegendaryBKT11
Peanut

LegendaryBKT6
Tau Kee

LegendaryBKT4
Dang Ou Soup

Having the Bak Kut Teh alone can be quite boring. I usually like to order a couple of side dishes to complement the meal. I had the Salted Vegetables, Braised Peanuts, Tau Kee and Dang Ou Soup which are really yummy to go long with the pork rib soup.

LegendaryBKT7
Mixed Pig Organ Soup

LegendaryBKT3
Mee Sua

Besides their Bak Kut Teh, I also enjoyed their Mixed Pig Organ Soup. I even order a bowl of Mee Sua to go along with it. This is my ideal combination. 

LegendaryBKT9
Sesame Oil Chicken

Although Legendary is known for their Bak Kut Teh, the menu is quite extensive with many delectable cooked dishes and steamed fish. One of them is the Sesame Oil Chicken which is cooked to tender and blanketed in a layer of aroma from the fragrant sesame oil. 

LegendaryBKT12
Braised Pig Trotter

If you are not afraid of the fats under the Braised Pig Trotter's gelatine skin, you will enjoyed the well braised flavour of the succulent meat. This goes very well with a bowl of steamed rice.

LegendaryBKT13
Royal Chives

For a balance diet, the crunchy Royal Chives cooked with bean sprouts will be a delectable textural enjoyment.

LegendaryBKT18
Ngoh Hiang

Last but at least, crispy on the exterior and meaty inside is the Ngoh Hiang. You can also get crunchy bits of water chestnut in it too. 

Although we are in Phrase 2 of the circuit breaker and restaurants are allowed to accept dine-in customer, Legendary Bak Kut Teh has kept its island-wide delviery service for the time being. For enquiries and order, you can WhatsApp them at 96450125.


Legendary Bak Kut Teh (發传人肉骨茶)
154 Rangoon Road
Singapore 218431
Tel: +65 62920938
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 9am - 11pm

Direction: 
1) Alight at Farrer Park MRT Station. Take Exit B. Walk to traffic junction. Cross the road and walk down Rangoon Road. Walk to destination. Journey time about 5 minutes. [Map]