Jia Bin Klang Bak Kut Teh (嘉宾 巴生肉骨茶) @ Rangoon Road - Family Restaurant From Seremban, Malaysia Opens Outlet In Singapore

Are you a fan of white or black bak kut teh? More accurately peppery or herbal style bak kut teh? If you are the latter, then you probably should check out Jia Bin Klang Bak Kut Teh (嘉宾 巴生肉骨茶) at Rangoon Road. It originated from Seremban, Malaysia and now the family has brought the klang style bak kut teh to Singapore.

Jia Bin Bak Kut Teh 4/5

The signature here has to be the Jia Bin Bak Kut Teh ($8.80 small / $17.50 Large). The pot of dark coloured herbal soup comes with items such as pork belly, tau pok, pig stomach and pig intestine. The soup itself has a mild herbal taste while not too overpowering. I dislike those that has the strong "干甜 (Gan Tian)" taste, hence I find this has the right balance which will be more acceptable to most diners in Singapore/

You Tiao 4.2/5

Salted Vegetable 3/5

To complete the enjoyment of the bak kut teh, one can also order some sides like the You Tiao ($2.50) and Salted Vegetable ($3.50) to go along. I definitely recommend the you tiao to soak up the delicious soup.

Jia Bin Dry Bak Kut Teh 4/5

Besides the soup version, it also offers a dry version on the menu. The Jia Bin Dry Bak Kut Teh ($8.80) comes in a sweet reduced dark sauce. It is pretty good but we could help comparing it with Soon Huat's dry verson which is more flavourful because of the addition of chilli and dry cuttlefish.

Jia Bin Hua Diao Wine Chicken 4.2/5

Stepping into the restaurant, I could already smell the fragrant Hua Diao Wine in the air. It actually comes from the Jia Bin Hua Diao Wine Chicken ($8.80). It definitely allured us to order one to try. All of us enjoyed the tender chicken cooked in the sweet dark sauce, perfumed by the aromatic Chinese wine.

Jia Bin Spicy Pork Belly 3.5/5

After all the sweetness, maybe you want to try the Jia Bin Spicy Pork Belly ($8.80) to spice up the meal a little. It uses pork belly slices cooked in a spicy sweet sauce instead. I thought the cut was a bit thin which did not feel quite satisfying and substantial compared to the chunky pork belly cuts used in the bak kut teh.

Choy Sim With Oyster Sauce 3.5/5

With all the meats, the Choy Sim With Oyster Sauce ($5) is a good choice to complement the meal for a balanced diet.

Pig's Hock 4.2/5

Not to be missed is the Pig's Hock ($10). I simply could not resist the seduction of the wobbly gelatin skin and tender meat in braising sauce. It definitely hits the soft spot of me for the dish, done right. This is one dish I will go back for.

Note: This is an invited tasting.


Jia Bin Klang Bak Kut Teh (嘉宾 巴生肉骨茶)
62 Rangoon Road
Singapore 218352
Tel: +65 69007708
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Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Mon, Wed-Fri: 10am - 3pm, 5pm - 10pm
Sat-Sun: 10am - 10pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit B. Cross the road and walk to destination. Journey time 3 minutes. [Map]

Rakuya @ East Coast Road - Bringing Your Palate On An Adventure Across Asia

A new kid has moved into Katong offering Japanese fusion omakase. Unlike the traditional Japanese omakase restaurant, Rakuya brings you across Asia with its Asian influenced creations. It also brings an unique dining concept to the neighbourhood. 8-course omakase menu comes in three pricing - $48, $88 and $128 per pax.

Appetiser - Wanton Noodle 3.5/5

The omakase dinner at Rakuya started with the refreshing Amuse Bouche, a drink mixture of berries juice with orange peel, whetting up the appetite. The Appetiser is Chef's interpretation of wanton mee. The pasta is tossed in a light soy and goma sauce, topped with wanton skin and roes.

Butter Miso Asari 4/5

I was a little surprise by the use of the cracker base to pair with the Butter Miso Asari. The clever use of the butter miso accentuates the sweetness of the juicy clams. The combination actually works for me.

Salmon with Ponzu Sauce 4.5/5

One of my favourite dishes is the Salmon with Ponzu Sauce and White Truffle Oil. Every components on the plate tastes beautifully on the palate, working harmoniously together.

Mapo Tofu Chawanmushi 4.5/5

I was initially sceptical about the Mapo Tofu Chawanmushi. I thought it was fusion going a bit overboard. i was wrong after having it. It gives the traditional chawanmushi a whole new dimension and appreciation. The steamed egg is replaced with tofu while the foie gras substitutes the minced meat. Not forget the homemade mapo sauce that brings everything together. The finishing has a bit of spiciness with a little mala numbness at the end.

Tuna Curry Puff 4.2/5

The Tuna Curry Puff is a dish not seen elsewhere. The curry tuna is wrapped in a seaweed tempura shell. Have the tuna curry puff with the tempura dipping sauce at the bottom of the glass, for a burst of flavours and textures.

Pork Belly 3.5/5

The meat dish is inspired from the Dong Po Rou. The rich and intense sauce complements the pork belly excellent. However I thought the texture of the pork is far from the fork tender classic Dong Po Rou that it drawn its inspiration from. The pickled carrot is a welcome side to cut the richness though.

Bak Kut Teh Udon 4.2/5

For the noodle dish, we have the local inspired Bak Kut Teh Udon. Using Inaniwa udon, the broth is a cross between the herbal and peppery bak kut teh. It even comes with a piece of Kurobuta baby back ribs that has been cooked to tender, falling off the bone with ease. This is probably the most expensive bak kut teh I have eaten, topped with edible gold leaf.

Cream Puff with Orange Jam 4/5

For dessert, I have the Cream Puff with Orange Jam and Kaya Toast. As I shared with the Chef, the Cream Puff with Orange Jam has too many components at work. On the plate, there are curry meringue, coconut meringue and red beans besides the cream puff and orange jam. The dessert is too complex, losing the focus of the cream puff. For the Kaya Toast, yuzu kaya sauce is sandwiched between two crispy caramelized toasts. I find it really sweet but I enjoyed the crispy toasts. If you have a sweet tooth, you will like it.

Kaya Toast 4/5

I think Rakuya's Asian influenced omakase concept brings something new to the neighbourhood. One must dine here with an open mind as its not your typical Japanese omakase menu but more Asian inspired. If you are craving for some sushi and sashimi, they are also available on their ala carte menu. Every Tue and Fri is their delivery day, this is the best time to go for fresh sashimi.

Note: This is an invited tasting.


Rakuya
89 East Coast Road
Singapore 428790
Tel: +65 64407071
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Nearest MRT: Dakota (CC Line)

Opening Hours:
Daily: 12pm - 11pm

Direction:
1) Alight at Dakota MRT station. Take exit A. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take Bus 10 or 32. Alight 6 stops later. Walk down East Coast Road. Walk to destination. Journey time about 15 minutes. [Map]

The Lobby Lounge @ Shangri-La Hotel Singapore - A Curation of 7 Legendary Hawker Dishes + new weekend Popups

Tuck into your favourite hawker dishes at Lobby Lounge at Shangri-La Hotel Singapore. Since the revamp last year, the lounge now offers you a menu dedicated to 7 well-loved Hawker Dishes, along with local delights and comfort food. The 7 featured hawker dishes are Bak Chor Mee with Fish Maw Soup, Hainanese Chicken Rice, Prawn Noodle Soup, Katong Laksa,  Chilli Crab and Mantou, Bak Kut Teh (Legendary Bak Kut Teh) and Beef Rendang (Rumah Makan Minang).

Kueh Pie Tee and Popiah

While waiting for your mains, start your day with a cup of Kopi or Teh Tarek, along with Kueh Pie Tee and Popiah which are done a la minute to prep your appetite. Not to forget the range of local dishes such as Achar, Sayur Lodeh, Rojak, pork belly etc.

Bak Kut Teh by Lengendary Bak Kut Teh

Known for its peppery Bak Kut Teh, this family-run brand uses fresh Indonesian pork and Sarawak peppercorn to create that tummy warm dish. What I like about this set is the super airy and crispy you tiao, as well as the the special brewed tea is served at the side to complete the experience. The broth, however, is a much mellower version compared to those served in their own restaurants.

Beef Rendang by Rumah Makan Minang

I do quite like the Beef Rendang by Rumah Makan Minang, although I'm not sure how close it is to the original. As beef rending can be quite rich and greasy, the use of the grainy brown rice really helps to balance the heavy protein. What's notable is the grilled brinjal with the diced chilli atop, which is smokey, tangy with sweet-fiery kick.

Chilli Crab and Mantou

I highly recommend Chilli Crab and Mantou for the sweet and tender Alaskan King crab meat and fuss free experience. Neatly shelled, savour each claw as though it is a drumstick. The body becomes a bowl for all its meat, you can simply clean up the 'plate' of meat with a spoon or the airy mantou. The sambal crowning the dish is not just a condiment but also a signature of this gravy, made popular since the day Dragon Phoenix Restaurant’s Chef Hooi, decided to added sambal and eggs as means to enrich the gravy. Though the gravy leans towards the sweeter side, it is excellent as a crab dish.

Hainanese Chicken Rice

As for the Hainanese Chicken Rice, the chicken can be more tender. But what I like is the rice, which is fluffy and fragrant.

Bak Chor Mee with Fish Maw Soup

The selected Bak Chor Mee is by Seng Kee Mushroom Minced Meat Noodle, served with a premium Fish Maw Soup kept warm in a heated claypot that is brewed from pork bones and dried sole. It comes with an array of ingredients - minced pork, pork slices, egg, seaweed, and stewed mushroom slices, and compliments the noodles really well. It could have been even better if the latter has a more vinegary taste.

Prawn Noodle Soup

By Beach Road Prawn Mee, the Prawn Noodle Soup is quite clean on the palate but I prefer a much richer broth which I could see the layer of reddish oil floating on top of the soup.

Katong Laksa

Inspired by the Original Katong Laksa aka Janggut Laksa in Katong, the Katong Laksa features short, thick rice noodles served in a broth made from coconut, flavoured with dried shrimp and fragranced with laksa leaf. Though the coconut broth is not as rich and robust as what we are used to but the thickness of the broth is quite all right.

You may want to time your visit according to the Heritage Weekend Pop-up Series. Held once a month, the live station will be taken over by a local hawker, showcasing another classic. The first edition, which is just over on the weekend of 24th March, Guna of Springleaf Prata Place was here to demonstrate the art of prate making!

HarriAnns Nyonya Kueh

Plates after plates of colourful bitesize Nyonya Kuehs by HarriAnns are just irresistible. I know some of you will just head straight for them right at the start rather than saving them for desserts.

All six signature dishes are available on the a la carte menu daily from 1130am to 10pm or as part of the local semi-buffet lunch priced at $38++ during weekdays or $42++ during weekends.

Words and photos 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. Note: This is an invited tasting.


The Lobby Lounge
Shangri-La Hotel Singapore
Lobby Level
22 Orange Grove Road
Singapore 258350
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 730am - 1am

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes. [Map]

Edge @ Pan Pacific Singapore Hotel - Refreshed Gourmet Makan Makan Dining Experience

Buffet lovers will be rejoice to know that the popular Edge at Pan Pacific Singapore Hotel has refreshed its Makan Makan heritage lunch buffet with a refreshed selection of nostalgic presentations. The refreshed Makan Makan dining experience has twelve live Asian heritage stations; Seafood on Ice, Nihon Bites, Mamak Stall, Balinese Island, The Little Nonya, Teochew Classics, The Malayan Straits, Singapore Heritage Favourites, Asian-inspired pizza, Nostalgic Carving, Claypot Station and Asian Sweets.

Traditional Roti Bakar with Hot Spring Egg 4.2/5

I was delighted to find our beloved breakfast selections among the buffet spread. One of them is the Traditional Roti Bakar with Hot Spring Egg. Crispy toasts with sweet kaya spread, plus soft boiled egg, this indeed is something that is close to our heart. You can even order a cup of Teh Tarik to complete your breakfast set.

Chwee Kueh, Soon Kueh, Peng Kueh 3/5

You can also find traditional Teochew classic such as Chwee Kueh, Soon Kueh and Peng Kueh. It brings back memories of the time I would have breakfast in the hawker centre with my grandparent. While I did not quite enjoyed the chwee kueh, the soon kueh and peng kueh are actually pretty decent considering this is a buffet.

Fried Carrot Cake 4/5

Fried Oyster 3.5/5

Talking about hawker centre, you can also find Fried Carrot Cake and Fried Oyster at one of the live stations. These are classic hawker dishes that you will find in almost hawker centres. This is definitely a buffet that that showcases a lot of the local food.

Bak Kut Teh 3.8/5

For those that enjoys a good of Bak Kut Teh, the version at Edge is an in between of the peppery and klang style. It is sweet and without the overpowering herbal taste with a tad of pepper.

 Kueh Pai Tee 3/5

Mee Siam, Nonya Chicken Curry, Achar, Chap Chye 4/5

A highlight at the refreshed Makan Makan lunch buffet is the "Little Nonya" spread by resident Nonya chef Nancy Teo. I started with some Kueh Pai Tee which whetted up the appetite. Many other delectable selections include Babi Assam, Mee Siam Goreng, Nonya Chicken Curry, Achar, Chap Chye etc, showcasing the Malayan Straits cuisine.

Rickshaw Noodle 4/5

KL Tai Lok Mee 4.2/5

From the noodle station, we can savour dishes such as Rickshaw Noodle and KL Tai Lok Mee prepared a la minute by the chef at the live station. You will need to try these noodle dishes as they are not readily available elsewhere in Singapore.

Curry Fish Head 4.5/5

One of my favourite item is the Curry Fish Head. I am actually quite surprised to find it among the spread. I could not help going over to the Mamak Stall section to grab some naan and prata to soak up the delicious curry gravy.

Lastly do save some stomach space for the dessert. There are a variety of local treats such as Gula Melaka Sago Mousse, Chendol Panna Cotta, Ice Kachang, Durian Pengat, Durian Puff and a selection of local kuehs. There are even hot local desserts such as Bubur Cha Cha and Pulat Hitam. The dessert selection section is basically a feast by itself.

Prices
Date: Every Sat 12pm - 230pm
$58 per adult
$29 per child (6-11 years old
Inclusive of unlimited local beverages, coffee and tea

Note: This is an invited tasting.


The Edge
Pan Pacific Hotel Singapore
Level 3
7 Raffles Boulevard
Singapore 039595
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Nearest MRT: Promenade (CC Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
Sun: 12pm - 4pm, 630pm - 1030pm

Direction: 
1) Alight at Promenade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Rong Cheng Bak Kut Teh 榕城(新民路)肉骨茶 @ Midview City (Sin Ming Road) - Introducing The New Sea Cucumber Pork Rib Soup

It has been a while since I last visited Rong Cheng Bak Kut Teh at Midview City. I remembered the last visit was to bring my Thai friends to have their bak kut teh. I am back again to try their newly introduced Sea Cucumber Pork Rib Soup.

Sea Cucumber Pork Rib Soup 3.5/5

We ordered the Sea Cucumber Pork Rib Soup Set ($18) which comes with a choice of a small side dish and rice. Sea cucumber is known for being rich in collagen and no cholestrol. This is probably the first bak kut teh restaurant to introduce sea cucumber into their soup. just like how they first introduced the dragon ribs to Singapore. While I enjoyed the bouncy texture of the sea cucumber, I felt that it needed more time to absorb the essence of the pork rib soup.

Dragon Ribs Set 4/5

Besides their Sea Cucumber Pork Rib Soup, we also ordered their signature Dragon Ribs Set ($10.50) which comes with a choice of a small side dish and rice. Not sure whether we were early during our visit but the pork rib soup does not quite hit the spot for me. It was not as peppery as I have used to know.

Mee Sua Soup with Pig liver and Kidney 4.2/5

Lastly I had a bowl of Mee Sua Soup with Pig Liver and Kidney ($6). This is a comforting bowl of silky noodle in a light and hearty soup. Enjoyed how the innards still retained a crunchy bite, not being overcooked.


Rong Cheng Bak Kut Teh
榕城(新民路)肉骨茶
Midview City
Blk 26 Sin Ming Lane
#01-117
Singapore 573971
Tel: +65 66841889
Facebook: https://www.facebook.com/rongchengbkt
Website: http://www.rongchengbkt.com/
Nearest MRT: Upper Thomson (TE Line)

Opening Hours:
Daily: 7am - 9pm

Direction: 
1) Alight at Upper Thomson MRT station. Take Exit 1. Turn left and walk down Bright Hill Drive. Walk to destination. Journey time about 5 minutes. [Map]