Showing posts with label Bamboo Shoot. Show all posts
Showing posts with label Bamboo Shoot. Show all posts

Monday, May 13, 2024

WO WO DIAN 窝窝店 @ Raffles City Shopping Centre - Buns Made with 130 Years Old Recipe

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Established in 1889 in Mianyang, Sichuan, Wo Wo Dian (窝窝店) recently opened its first overseas outpost at Raffles City. Over the past 130 years, it has become renowned for its steamed stuffed buns made with real Laomian (traditional sourdough). Today, Wo Wo Dian offers a menu that encompasses traditional Sichuan cuisine for a complete dining experience.

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Traditional Sauced Pork Buns 4.5/5

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Traditional Pork Bun 4.2/5

The buns here are truly superb. Crafted using traditional sourdough, the bun skin is exceptionally light with a slight chewiness that leaves you wanting more, even after indulging in three buns. Two types of pork buns are available: the Traditional Pork Bun ($8.90) and the Traditional Sauced Pork Bun ($7.90). The latter boasts a more flavourful and aromatic profile due to the marination, while the traditional version offers a more straightforward taste with a slightly porkier flavour.

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Crispy Bamboo Shoots 2.8/5

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Mouth-Watering Chicken 3.5/5

We tried a couple of cold dishes - the Crispy Bamboo Shoots ($6.90) and the Mouth-Watering Chicken ($10.90). While the bamboo shoots with peppercorn dressing didn't quite suit my palate, the Mouth-Watering Chicken was much more appetising with its well-balanced piquant chilli dressing, although the portion was relatively small.

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Firecracker Chicken 4.5/5

The Firecracker Chicken ($13.90), a common dish in Sichuan restaurants, is one of the better versions I've tried. Each morsel is crispy yet tender inside, with just the right amount of heat.

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Kung Pao Eggplant with Shrimp 4/5

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Boiled Pork Belly With Spicy Sauce 3.8/5

Other side dishes include the Kung Pao Eggplant with Shrimp ($22.90) and the Boiled Pork Belly With Spicy Sauce ($25.90). The Kung Pao Eggplant with Shrimp features a mild in-house sauce that pairs well with the spongy texture of the deep-fried eggplant cubes and the prawns. On the other hand, the Boiled Pork Belly With Spicy Sauce feels like a hearty hangover dish, mainly because its finishing touch was a douse of hot oil. While the meat was tender, it lacked its own distinct flavours.

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Classic Chicken Broth Rice Noodles 3.5/5

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Szechuan Beef Broth Rice Noodles 4/5

There are two noodles options: the Classic Chicken Broth Rice Noodles ($14.90) and the Szechuan Beef Broth Rice Noodles ($13.90). Both feature silky rice noodles imported directly from Mianyang, as well as kelp and chickpeas. While the chicken broth was rich and thick, I found it needed more depth of flavour. In contrast, the beef broth was robust and heady.

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Poached Pear in Rice Wine 4.2/5

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Three Delicacies Iced Jelly 4/5

Be sure to try their dessert. The Poached Pear in Rice Wine ($6.90) and the Three Delicacies Iced Jelly ($4.90) are delightful options. I particularly enjoyed the poached pear for its rice wine infusion, and neither dessert was overly sweet. The Three Delicacies Iced Jelly is a refreshing choice to cleanse the palate after a hearty meal.

Penned 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.


WO WO DIAN (窝窝店)
Raffles City Shopping Centre
252 North Bridge Road
B1-13/14/15
Singapore 179103
Tel: +65 6513 5598
Facebook
Instagram
Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon–Thu: 1130am – 9pm
Fri–Sun: 1130am – 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]

Saturday, January 13, 2024

Nong Geng Ji Hunan Cuisine (农耕记) @ VivoCity - Popular Hunan Restaurant Opens 2nd Outlet at VivoCity

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Amidst the bustling F&B scene at VivoCity, the popular Hunan restaurant chain Nong Geng Ji (农耕记) makes its mark with its second outlet, following the success of its flagship at Collyer Quay. Curiosity led me to explore the vivid flavours of their Hunanese offerings.

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Stir-Fried Pork with Abalone 4/5

Hunan's signature Xiao Chao Rou (小炒肉) gets a delightful twist at Nong Geng Ji with the Stir-Fried Pork with Abalone ($27.90). A fusion of sliced pork, baby abalones, and Hunan green peppers creates a mildly spicy ensemble. While the dish boasts a unique texture with crunchy fungi, I found myself yearning for more of the signature green pepper, a soulful element that seemed slightly lacking.

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Stir-Fried Kampung Chicken with Camellia Oil 3.5/5

The Stir-Fried Kampung Chicken with Camellia Oil ($23.90) unfolds with tender chicken, crunchy black fungus, and potatoes. However, the disappointment lingers as the chicken pieces don't quite deliver on the meaty front.

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Casserole Flavoured Smoked Bamboo Shoots 4.2/5

A star of the meal, the Casserole Flavoured Smoked Bamboo Shoots beckon for a bowl of rice. Their spicy kick might be intense for those averse to heat, but the flavourful and crunchy bamboo shoots leave a lasting impression.

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Steamed Pork Ribs with Taro 3/5

Shifting gears to a non-spicy dimension, the Steamed Pork Ribs with Taro ($18.90) features soft and tender pork ribs atop a fragrant yam bed. It evokes the essence of steamed pork ribs dim sum, a comforting interlude in the spice-laden lineup.

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Glutinous Rice Cake with Brown Sugar 3.8/5

Concluding our dinner is the Glutinous Rice Cake with Brown Sugar ($3.90). This trio of soft and spongy delights bathed in balanced brown sugar provides a sweet closure to the Hunanese feast.

Nong Geng Ji at Vivocity is a worthy addition to the Hunan culinary landscape in Singapore. Despite minor hiccups, the restaurant captures the essence of Hunanese cuisine, offering a flavourful journey that invites both spice enthusiasts and those seeking unique textures.

Note: This is an invited tasting.


Nong Geng Ji Hunan Cuisine (农耕记)
VivoCity
1 Harbourfront Walk
#01-51A
Singapore 098585
Tel: +65 9082 0013
Facebook
Instagram
Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 1130am -10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C & E. Walk to destiation. Journey time about 5 minutes. [Map]

Tuesday, November 28, 2023

sen-ryo @ Suntec City - Popular Japanese Restaurant at Ion Orchard Opens 2nd Outlet Offering Exclusive Items

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sen-ryo has recently opened its second outlet in Suntec City. While the brand continues to deliver the brand's philosophy of 'affordable luxury' with a menu much similar to its outlet at Ion, you may look forward to outlet-exclusive platters, draft sake – a rare offering – as well as new set lunches from just $15.80.

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Appetiser Platter 4/5

We started our dinner with the outlet-exclusive sen-ryo Appetiser Platter ($26.80). Aesthetically pleasing with 4 seasonal creations. My favourite is the mouth-watering Wagyu Sando. The rich and savoury beef notes against the sweet buttery notes of the brioche are deeply satisfying. The Monaka-Negitoro with Bafun Uni sandwiched between 2 crisp wafers was also a delightful treat. Hyogo Oyster with Ikura will definitely excite oyster fans, but for the Spicy Tuna in Black Sesame Cone, I feel it can do more with more tuna for a better mouthfeel.

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Bamboo Shoots 4.5/5 (Tasing Portion)

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Tsubugai Wasabi 4/5 (Tasting Portion)

This new outlet is also specially designed to be a space for a great drinking experience, both in the interior and the menu, offering a lineup of new appetisers. Slow-cooked Bamboo Shoots ($19.80), simmered in shoyu and bonito, allowed me to enjoy the beauty of both its mildly sweet-earthy flavour and crunchy texture. Using Ice Plant, Tsubugai Wasabi ($16.80) plays on the crunch element as well, with the zest of Wasabi Root to bring a kick to its neutral flavours.

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Abalone Sashimi 5/5

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Ankimo Ponzu 5/5

Abalone Sashimi ($20.80) features green-lipped abalone aged for three days after steaming and marinated in shoyu. Every bite released its beautiful intricate flavours accentuated by the whole process. What intrigued me the most was the Ankimo Ponzu (monkfish liver) ($19.80). It's neither fishy nor liver-y, and I love its melt-in-your-mouth texture that spreads its deliciousness into my mouth.

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Signature Sushi Platter 4/5

The outlet-exclusive sen-ryo Signature Sushi Platter ($68) was a feast for my senses, with various crafted sushi on the platter. The huge and plump Hotate topped with Seaweed jam and shredded fried leek was one of the first that caught my eye, followed by the jumbo-sized Salmon and Anago sushi. Others include sweet Botan Ebi, melt-in-your-mouth Otoro, Uni, Ika, Negitoro, Akami, Ikura, and Madai (sea bream). Sen-ryo's signature Tamagoyaki provided a sweet note to this platter.

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Maguro Sashimi Trio Don 3/5

Tuna continues to the star offering in Sen-ryo. One of the popular items is the Maguro Sashimi Trio Don ($32), offering tuna sashimi with varying degrees of fattiness, paired with a fragrant bed of Koshihikari rice from Aomori Prefecture. Given the taste and the varieties offered, I enjoyed the Sushi Platter more.

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Kaki Soy Nabe 2.5/5

A new addition to the Mains is Kaki Soy Nabe ($38.80), which features fresh Hyogo oysters. While the oysters looked enticing, the soy broth disappoints with a thin consistency.

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Complementing the mains was a refreshing Kaisen Sashimi Salad ($17.80) that delivered a harmony of varying bites and textures lent by the Ice Plant and sashimi, with a welcoming touch of sweetness from the corn.

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Premium Sashimi Platter 4.5/5 (Tasting Portion)

The Premium Sashimi Platter ($26.20) offers a premium cut of sashimi, mainly the belly portion, such as Salmon Belly and Otoro.

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Peach Sorbet 3.8/5

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Watermelon Sorbet 3.8/5

Our desserts were so cute! We had Peach Sorbet, and Watermelon Sorbet contained within the fruit itself. They were on the sweeter side, but they paired well with the draft sake that we had. Rumiko Kinmoto Tokubetsu Junmaishu Kijioshu, being full-bodied and strong, was recommended for dessert pairing. This premium sake is outlet-exclusive as well.

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As mentioned, Sen-ryo at Suntec City amps up the dining experience with the inclusion of KEG Draft into its beverage offerings. You can choose from a menu of diverse and exquisite flavour profiles, which includes the SENSUKE KEGDRAFT Special Junmai, an elegant, unfiltered sake renowned for its melon and muscat aroma. Selections will change according to availability. You may approach the staff for personalised recommendations to accompany your meal.

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. Note: This is an invited tasting.


sen-ryo
Suntec City Mall
Tower 5
5 Temasek Boulevard
#01-434
Singapore 038985
Tel: +65 6957 7978
Facebook
Instagram
Website
Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Daily: 11am - 10pm

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

2) Alight at Promenade MRT station. Take Exit C. Walk to destination. Journey time about 6 minutes. [Map]

Monday, November 20, 2023

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

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

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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.
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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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


Saturday, June 29, 2019

Si Chuan Dou Hua @ PARKROYAL On Beach Road - Vegetables Without Borders, Vegetarian Promotion

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For a limited period from 1 June to 31 July 2018, Si Chuan Dou Hua has brought back its vegetarian promotion. This is the 4th year it is running the vegetarian promotion. This year, "Vegetables without Borders" sees the collaboration of Executive Chef Zeng Feng (Si Chuan Dou Hua, Singapore) with guest Chef Sean Hsueh (Yang Ming Spring Green Kitchen, Taipei), guest chefs Minoru Yazaki and Takao Inouse (Si Chuan Dou Hua, Tokyo), that showcases a meatless menu with dishes that have influences of Sichuan, Taiwanese and Japanese cuisines.

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Quad Platter 3.5/5

We started with a platter of small bites which kind of giving us a glimpse of the culinary skill of the chefs behind the vegetarian menu. Clockwise from the bottom of the picture, we have the Steamed Dumpling with Chinese Cabbage, Peanut Sphere accompanied with Black Sesame Sauce, Celtuce with Sesame Oil, and Spicy and Sour Sichuan Clear Noodles. My favourite is the clear noodles, though tasteless, the aromatic, spicy sauce simply elevated the whole enjoyment.

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Double-boiled Bird's Nest in Pear Vessel 3/5

The Double-boiled Bird's Nest in Pear Vessel made an dramatic entry with the dry ice effect. The amount of bird's nest is very generous. Though the pear is supposed to infused the bird's nest with its sweetness, I find the execution on the bland side.

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Fresh Bamboo Shoot with Tea Salt 4.5/5

The highlight is the fresh Bamboo Shoot directly imported from Ping Dong, Taiwan. To showcase the natural sweetness of the fresh bamboo shoot, guest Chef Sean Hsueh prepared it with a simple boil and served it with homemade tea salt. This is my first time having fresh bamboo shoot, what stood out is the crunchy texture and it tasted like sweet corn.

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Monkey Head Mushrooms with Black Pepper Sauce served on Japanese Magnolia Leaf 4.5/5

Another dish on the menu that we all enjoyed is the Monkey Head Mushrooms with Black Pepper Sauce served on Japanese Magnolia Leaf. The monkey head mushroom takes 3 days of preparation. It is soaked in Chinese herb for a day, spent another day drying and then more Chinese herb for another day. It is served like a beef steak on Japanese magnolia leaf, drenched with black pepper sauce. I would prefer the sauce to be more peppery though. On the other hand, I adore the texture of the monkey head mushroom, it has that delightful texture that is like Tau Pok.

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Mount Emei Konjac with Stir-fried Honshimeji Mushrooms 4/5

Mount Emei Konjac with Stir-fried Honshimeji Mushrooms features an interesting ingredient that I have not tried before, the snow-preserved konjac from Mount Emei. It has a delectable crunchy texture and this is paired with honshimeji mushrooms, capsicums and asparagus.

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Poached Japanese Pearl Rice with Taiwanese Oolong Tea and Matsutake 4.5/5

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Bi-coloured Sichuan Chilled Noodles 3/5

For the set menu, diners can choose between the Poached Japanese Pearl Rice with Taiwanese Oolong Tea and Matsutake, and Bi-coloured Sichuan Chilled Noodles. I prefer the poach rice for the different taste profiles, enhanced by the fragrant oolong tea and matsutak mushroom. The chilled noodles on the other hand was a bit bland and one dimensional. I thought maybe the addition of some minced mushroom will help to elevate the dish.

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Double-boiled Snow Lotus Seeds 3.5/5

Ending the set menu is the Double-boiled Snow Lotus Seeds served warm. Naturally sweetened by the red dates, while the peach gum provides the contrast in texture. However I would prefer the peach gum to be crunchier.

Vegetables without Borders
TOP of UOB Plaza: $78 and $98 per pax*
PARKROYAL on Beach Road: $68 and $78 per pax*
*Minimum of two to dine. UOB Cardmembers enjoy 15% saving on all set menus.

Note: This is an invited tasting.


Si Chuan Dou Hua Restaurant
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: +65 65055724
Facebook
Website
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 1030pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]