Mimi (秘密) @ Clarke Quay - Modern Chinese Tapas Restaurant At The RiverHouse

Mimi is a new and modern Chinese Tapas Restaurant on the second level of  The Riverhouse. It takes over the space of the defunct VLV. This is the newest concept by the 1-Group, featuring four different concepts under one roof. Besides Mimi, the ground floor house the live music revue Yin, international club Yang, and Greek fast-casual concept Zorba.

Crispy Beef "Jerky" 3/5

The Crispy Beef "Jerky" ($14)is a long-forgotten Sichuan classic from the Ming Dynasty. The thinly sliced, deep-fried to crispy beef slices are glazed in a spicy and numbing mala sauce. This is topped with fried shredded ginger and roasted white sesame seeds. This is good to go with some drinks.

Black Gold Chicken 4/5

The Black Gold Chicken ($18) gets its name from the black garlic which gives the tender chicken a layer of sweetness. Probably a modern interpretation of the local chicken rice, the chicken rest on top a bed of crispy rice.

Garden of Mushrooms 3/5

The Garden of Mushrooms ($15) is an Instagram-worthy dish that features Char Siew Baos in the form of mushrooms on a bed of chocolate soil. It is really a beautiful dish that you just want to take out your handphone to snap a picture or two. However, this is not a new creation, as it has been widely served in other restaurants. I also dislike the white mushroom, which is just plain mantou or dough. I have difficulty accepting or appreciate a restaurant putting that in the dish.

A Saucy Crab & Egg Affair 3/5

I am also not impressed with A Saucy Crab & Egg Affair ($18). Presentation-wise may score some cherry points, but this so-called de-shell take of the chilli crab dish failed to excite me. It features a pool of spicy chilli crab, and a briny soup of egg whites with fresh crab meat served with fried mantou. Unless I am a tourist, I will not order this.

The Unsubtle Truffle Mein 3.8/5

The saving grace goes to The Unsubtle Truffle Mein ($20). Actually, this is not new as there is a similar dish using beef and hor fun. However, Mimi cleverly replaces it with bee hoon and tung hoon, giving it an enjoyable al dente and yet contrasting texture enjoyment.

Lychee Lust 2.8/5

Unfortunately, the Lychee Lust ($8) did not manage to arouse me. I applauded the effort to bring something different to the table, but the lychee fritters with candied ginger and vanilla cream just can't make it a satisfying orgy.

Overall I was not impressed with the food at Mimi. While it tries to do modern Chinese tapas, it lacked that creativity to bring something new and unique to the table. The restaurant, ambience and service give the feeling of a fine dining restaurant, but the tapas concept doesn't match the image. It felt like the restaurant is confused about its identity.

Note: This is an invited tasting.


Mini @ The Riverhouse
3A River Valley Road
#01-02
Singapore 179020
Tel: +65 66610197
Facebook
Website
Nearest MRT: Fort Canning (DT Line), Clarke Quay (NE Line)

Opening Hours:
Mon-Fri: 12pm - 2pm
Sat-Sun: 6pm - 1030pm

Direction: 
1) Alight at Fort Canning MRT Station. Take Exit A. Turn right and down River Valley Road. Turn right onto Tan Tye Place. Walk to the end of the road. Turn left onto Clark Quay. Walk to destination. Journey time bout 5 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the riverfront. Turn left and walk down the river. Cross the bridge. Walk to destination. Journey time about 5 minutes.  [Map]

Diamond Kitchen (钻石小厨) @ Science Park I - Exclusive Dishes To Celebrate Both Mother's Day And Father's Day

For this coming Mother's Day and Father's Day, a table of home-style dishes that are rich with comforting Malaysian-Chinese flavours may be just what we are seeking for. Diamond Kitchen at both Marine Parade and their Science Park outlets have specially crafted five new menus and four exclusive dishes for these two occasions.

Crispy Fried Potato Slices with Salted Egg Yolk 4.2/5

Riding on the salted egg yolk trend is the Crispy Fried Potato Slices with Salted Egg Yolk ($12). Tossed in the restaurant's signature homemade salted egg sauce, each deep-fried potato slice was evenly coated with flavours that set your tongue tingling. A dish for both young and the old, this will definitely whet your appetite for what's about to come.

Homemade Yam Balls with Otah 3.8/5

These Homemade Yam Balls with Otah ($16) is an interesting take on familiar flavours. It's like your traditional yam ring but broken up and fried in individual portion and at the core of each yam ball is a slab of house-made otah, made with a combination of mackerel, spice blend and the restaurant's proprietary 'Gan Xiang' blend. If you are a fan of yam ring, this is even more moreish with all sides crisp golden brown. I would have liked it, even more, should the otah be less mellow, as the heat from the spices tends to overwhelm the delicate yam flavour.

5-Step Diamond Kitchen 'Duck Rice' 4.2/5

A must-order is definitely the 5-Step Diamond Kitchen 'Duck Rice' ($24/$48). What's on your plate is a result of a 3-day preparation work which involves roasting, air-drying, steaming, deep frying and then pan-frying. What you get eventually is slices of 'pancake' - a crisp layer of glutinous rice base topped with a layer of juicy roast duck shreds. What's brilliant I thought it is the addition of the sweet chilli sauce underneath that softens the crisp glutinous rice. Hence, when you bite into it, the crunchy rice pancake is actually slightly chewy with crisp edges, and the tenderness of the duck meat stands out even more.

Sauna Prawn 4.5/5

Aside from the exclusive dishes above, you may not want to miss some of the restaurant's signatures, such as the Sauna Prawn ($24/$36/$48). Live tiger prawns are laid on hot stones in a bamboo basket before a herbal stock is poured over the prawn and steam for several minutes with the lid closed. It was really fragrant the moment the dish was served to our table, and each prawn not only had that subtle herbal taste, but it also carried a hint of smokiness which further elevated its flavours.

Diamond Gan Xiang Crab 4.5/5

You might have heard of their legendary Gan Xiang sauce, in which you can experience it in various forms such as fried rice or bee hoon, but to fully appreciate it, perhaps it would be the Diamond Gan Xiang Crab (market price). A concoction of hae bee hiam, curry powder, lemongrass, dried chilli, taucheo along with a few other ingredients, it sounded assertive, akin to what a black pepper sauce would do to my taste buds. But surprisingly, it was a lot more well rounded than I imagined, so much so that I could polish the sauce off the crab claw before diving into it. Usually, I simply would just scrap the sauce off the flesh.

Superior Stock Clam Bee Hoon 3/5

We had their Superior Stock Clam Bee Hoon ($12/$18/$24) as well. I would prefer a stock that is more sweet-savoury, with a lighter consistency to highlight the flavours of the clams.

Rounding up of evening is a Mother's Day dessert, Heart of Gold Warm Pumpkin Dessert. I love how warm and comforting it smells, with the coconut cream laced on top of the pureed pumpkin. Each bite is satiated with yam bits, sweet corn and sago. It was so yummy!

Heart of Gold Warm Pumpkin Dessert 4.5/5

The special early bird discount of 30% for the Mother's Dat set menus are over, but you could still enjoy the promotion if you pre-order the Father's Day set from 8 to 31 May 2019 via Diamond Kitchen's website.

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.


Diamond Kitchen (钻石小厨)
Science Park 1
Oasis
87 Science Park Drive
#01-01
Singapore 118260
Tel: +65  64640410
Facebook
Website
Nearest MRT: Kent Ridge (CC Line)

Opening Hours:
Daily: 11am - 230pm, 530pm - 1030pm

Direction:
1) Alight at Kent Ridge MRT station. Take Exit B. Walk to bus stop opposite Kent Ridge MRT station (Stop ID 15139). Take bus number 92. Alight 5 stops later. Walk towards Technology Crescent. Walk to destination. Journey time about 8 minutes. [Map]

New Ubin Zhongshan Park @ Ramanda By Wyndham Singapore - Truly Singaporean Tze-Char In A Hotel Restaurant

New Ubin has opened its third outlet at Ramanda by Wyndham Singapore at Zhongshan Park. It is their first restaurant in a hotel and an interesting collaboration to bring a truly Singaporean Tze-Char experience into a hotel restaurant.

Foie Gras Egg Special 4/5

A decadent spin to our traditional Singaporean soft-boiled eggs breakfast is the Foie Gras Egg Special ($10.50). The soft-boiled eggs come with pan-seared foie gras with a sprinkle of truffle salt. It is a hearty and comforting atas breakfast to start the day.

Double-Fried Eggplant 4.5/5

The Double-Fried Eggplant will be enjoyed by both young and old. They are thinly sliced and double fried to a delightful crisp coated in a savoury sweet sauce. Its really addictive and you probably won't know that you are eating eggplant.

Pork Jowl 4/5

While I enjoyed the tender Crispy Pork Jowl ($14 for 125g), I thought it lacked the char and crispiness to make it tastier. Applaud to the special concocted sauce consists of miso and gula melaka, that matched the pork excellently. This dish is only at Chijmes and Zhongshan Park outlet.

Prawn Paste Chicken 3.5/5

The Prawn Paste Chicken ($18 for 6pc) is deep fried to a delightful crispy exterior. However it lacked the distinct prawn paste flavour which is slightly disappointing.

Chicken and Pork Satay 4.2/5

Chicken and Pork Satay ($6 for 5 sticks) is not your typical tze-char dish but it gives diner a taste of the local street food. From the uneven char on the surface of the grilled meat, it suggested that they are charcoal grilled with a hint of smokiness. Having it together with the accompanying peanut sauce for a full enjoyment. If pineapple is added to the peanut sauce, that will be even better.

Fish Roe with Petai & ambal Chinchalok 4.8/5 

I am glad that New Ubin offers the Fish Roe with Petal & Sambal Chinchalok on their menu. I have not seen it being served in other restaurants before. I simply adore the grainy deep fried fish roes with petai cooked in sambal and chinalok. It just blown me away how delicious it is. I am definitely ordering this when I return.

Hong Kong Kai Lan 2 Ways 3.5/5

Not really a new dish but he Hong Kong Kai Lan 2 ways ($15/$20/$25) provided the need greens for a balance diet.

Boss Bee Hoon 4.2/5

The Boss Bee Hoon ($12) may look unassuming but it is packed with robust flavours on top of that smokey wok-hei, demonstrating the chef's wok skill while not burning the beehoon.

Hokkien Mee 4.5/5

I was rather surprised New Ubin serves an awesome plate of Hokkien Mee ($15/$30). Their version is the wet type. The noodles are cooked until it absorbed the robust broth. Most important, it even comes with pork lard! That itself is a winner.

New Ubin is probably the very first Tze-char restaurant to bring the concept of premium beef to the table. It was a hit and it soon became their signature. We tried both the USDA Black Angus Rib-Eye ($16 per 100g) and "Zabuton" Cut Mishima Reserve "Ultra" US Full Blood Wagyu ($66 for 300g). It is served together with caramelised onions, potato wedges, house-smoked sea salt flakes and heart attack fried rice. The beef itself is already beautiful on its own, hence it didn't need any sauce for me. I prefer to have it in its nature flavour.

Double Heart AttacK Fried Rice 4.2/5

Not to forget the Heart Attack Fried Rice that comes with the USDA Black Angus Rib-Eye. Unfortunately you can't order the heart attack fried rice on the ala carte menu, it only comes with the beef. This is because the fried rice if fried using the beef's fats. It is also served with a sunny-side up egg. The regulars will know of the off menu Double Heart Attack Fried Rice which comes with 2 sunny-side up eggs instead.

Classic Chilli Crab 4.2/5

Singaporean loves their crabs, especially the Classic Chilli Crab ($48/500g, $68/800g, $98/1kg). Remember to order some Deep Fried Mantou ($4 for 3pc) to wipe up the chilli crab sauce. I like the fact that the sauce is not too sweet and it still has that fiery spicy kick.

Garlic Baked Crab 4.2/5

Besides the classic chilli crab, the crab is available in black pepper, white pepper, salted egg and garlic baked. All the different cooking method are commonly available in Singapore but the Garlic Baked Crab is something new to me. Unlike the rest which are saucy, this is like a dry version for the diners that like the aroma of garlic.

Banana Gula Melaka 4/5

Dessert wise, we tried the Banana Gula Melaka ($10). The banana slices caramelised in gula melaka and served with house-made coconut ice cream. Simple it may be but it is an enjoyable dessert to end the dinner on a sweet note.

Kaya on Toast Baguette 4.5/5

I was a bit sceptical to know that the Kaya on Toast Baguette ($8 for 5pc) is on the dessert menu. Isn't kaya and toast a local favourite breakfast but why is it on the dessert menu? Putting that aside, I strongly recommend you to order this even when you are already full. Do save some space for the fragrant homemade kaya and French butter. I promise you, you won’t regret it.

Note: This is an invited tasting.


New Ubin Zhongshan Park
Ramanda By Wyndham Singapore
16 Ah Hood Road
Singapore 329982
Tel: +65 97406870
Facebook
Website
Nearest MRT: Novena (NS Line),Toa Payoh (NS Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 1030pm
Fri-Sun: 12pm - 3pm, 530pm - 11pm

Direction:
1) Alight at Novena MRT station. Take Exit A. Walk to Irrawaddy Road. Walk towards Ren Ci Community Hospital direction along Irrawaddy Road. Turn onto Shan Road and walk to the end. At the end of the Shan Road, cross Balestier Road to destination. Journey time about 15 minutes. [Map]

2) Alight at Toa Payoh MRT station. Take Exit B. Walk to Toa Payoh bus interchange (Stop ID 52009). Take bus number 139 and 145. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]

3) Alight at Toa Payoh MRT station. Take Exit C. Walk to bus stop at Toa Payoh MRT station along Toa Payoh Lorong 2 (Stop ID 52189). Take bus 56, 105 or 153. Alight 1 stop later. Cross the canal. Cut through the cluster of HDB flats and carpark towards block 103 onto Ah Hood Road. Continue on Ah Hood Road to destination. Journey time about 10 minutes. [Map]

Auntie’s Wok & Steam @ Andaz Singapore - Indulge In A Dim Sum Feast at Yum Cha Weekend Buffet

Sitting on the 25th storey of Andaz Singapore is Auntie’s Wok and Steam - an ode to local tze char and dim sum restaurant. Presenting their new Yum Cha Weekends priced at $35++ per person, guests can indulge in all-you-can-eat traditional Cantonese dim sum, local favourites and Chinese desserts available every weekend and public holiday. To spice up the dim sum experience, you can also opt for a top-up of $35++ to enjoy unlimited Prosecco, wines and Tiger beer.

All the items served are on an a-la carte basis and guests are required to note down the number of dishes chosen on the slip of paper provided.

From the Dim Sum menu, we had the classics such as the Scallop Siew Mai, Prawn Dumplings, BBQ Pork Bao, Xiao Long Bao, Chicken Feet and Steamed Pork Ribs.

One of the more unique creations is the Wagyu Short Rib Mantou Sliders, which features flavourful slices of wagyu shortribs tucked in between soft fluffy mantous.

Choose from a selection of fried Dim Sum signatures as well such as the Deep-Fried Yam Puff and Wok-Fried Carrot Cake.

Additionally, each diner can select one item from the premium yum cha menu, which includes Deep-Fried Barramundi Fillet, Deep-Fried Pork Belly, Lobster Congee, Wagyu Short Rib Mantou Sliders and more. Additional premium main courses can be ordered for just $10++.

My favourite is the Deep-Fried Barramundi Fillet served in a pool of light soya sauce. Featuring soft tender fish fillet meat with a thin layer of crispy skin, the soya sauce imparts a light fragrant flavour to the fish.

The lobster meat lends a subtle sweetness to the Lobster Congee, with pepper added to amp up the flavour. Although the congee may be a tad bland, the dish is comforting.

The Deep-Fried Pork Belly spots a crisp crackling exterior in a beautiful golden brown. However, the meat within was neither flavourful nor juicy, and packs a tough bite to it. The only thing redeeming about the dish would be the sweet sour chilli sauce used which imparts a sharp tinge of fragrant sweet-tanginess to add flavour to the pork belly.

While waiting for the food to be served, you can also hit up the buffet line for a few of carbs-filling options which includes the Bee Hoon, Carrot Cake and Spicy & Sour Glass Noodles.

Traditional drinks like the Barkley and Luo Han Guo are also served on the buffet spread.

Auntie’s Wok and Steam Yum Cha Weekends
Price: Adult: $35++, Child: S$17.50++ (7 to 12 years of age)
Free-flow wines, beer and Prosecco: Top up S$35++

With a minimum spend of $120 nett at Auntie’s Wok and Steam, each table is entitled to one complimentary car park access at DUO tower.

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.


Auntie's Wok & Steam
Andaz Singapore
Level 25
5 Fraser Street
Singapore 189354
Tel: +65 64081255
Facebook
Website
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Daily: 12pm - 10pm
Weekend & PH Yum Cha Buffet: 12pm - 3pm

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

San Yuan Vegetarian @ West Coast Market Square - My Favourite Vegetarian Beehoon Near Home

A very popular vegetarian stall near my home is San Yuan Vegetarian at West Coast Market Square Food Centre. A long queue is always spotted at the stall whenever I visit the food centre in the weekend for breakfast.

Vegetarian Beehoon 4.2/5

The stall sells a variety of items such as vegetarian Kway Chap, Nasi Lemak, Laksa and Lor Mee. However my favourite item at the stall is their Vegetarian Beehoon ($3). If you order the standard vegetarian beehoon, it comes with some stir fried french beans, fried beancurd and vegetarian char siew. For my recent visit, I decided to add a tofu for an extra $2.

Whenever you order the vegetarian beehoon, the staff will ask whether you want to have the sauce drenched over the noodles. I prefer to have the sauce so that the noodle is not dry. However my wife finds the sauce too gooey and she doesn't like it.

Some of my friends commented that three dollars for a plate of vegetarian beehoon at San Yuan Vegetarian is rather expensive. I have not done a survey to compare the prices with other vegetarian stalls. What do you think? Is it expensive?


San Yuan Vegetarian
West Coast Market Square
Blk 726 Clementi West Street 2
#01-149
Singapore 120726
Tel: +65 67759083
Nearest MRT: Clementi (EW Line)

Opening Hours:
Thu-Tue: 7am - 2pm
(Closed on Wed)

Direction:
1) Alight at Clementi MRT station. Take Exit B. Walk to bus stop at Clementi MRT station. (Stop ID 17179). Take bus number 201. Alight 2 stops later. Journey time about 8 minutes. [Map]