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

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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
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Ginger @ PARKROYAL on Beach Road - A Collaboration with One MICHELIN Star Khao for a Taste of Thailand's Finest Treasures

For the month of October 2023, Ginger at PARKROYAL on Beach Road brings the vibrant flavours of Thailand to Singapore in a unique collaboration with One MICHELIN Star Khao from Bangkok. The 'Flavours of Siam & Home' buffet dinner, available from 6 to 29 October 2023, promises an exciting and delicious taste of Thailand curated by Ginger's Chef Vincent Aw, Khao's Found-owner Ms. Pradinan Arkarachinores, and Celebrity Chef Andy Yang.

With much anticipation fueled by the rave reviews from friends who have visited Khao in Bangkok, I couldn't contain my excitement to savour these dishes right here in Singapore. While the buffet spread also includes an array of local favourites and international offerings, my focus was undeniably on Khao.

River Prawns wand Glass Noodles in Claypot 4.8/5

I dived straight into the Goong Ob Woon Sen, a tantalising dish of River Prawns with Glass Noodles in a Claypot. The glass noodles turned out to be an unexpected delight, skillfully soaking up the opulent and hearty essence of the crustacean, creating a harmonious marriage of flavours that left a lasting impression.

Phad Thai with Prawns 4.2/5

Next on my plate was the Phad Thai Goong, Phad Thai with Prawns. While it may appear as a simple dish, achieving the right balance in Phad Thai is an art. The chewy noodles were spot on, and the harmonious blend of sweet, savoury, and tangy notes made this dish a standout.

Beef Shank with Green Curry 4.5/5

Usually accustomed to green curry with chicken, I ventured into new territory with the Gaeng Kiew Wan Nua Nong Gae, Beef Shank with Green Curry. This variation of green curry was less sweet and creamy compared to what I've had before. Still, it boasted a saucy consistency with a subtle hint of spiciness that perfectly complemented the tender beef shank.

Lamb Shank with Massaman Curry 4/5

Continuing my exploration of Khao's dishes, I had the Massaman Nua Nong Gae, Lamb Shank with Massaman Curry. Massaman curry, sweeter in nature compared to green curry, had no traces of spiciness. The lamb shank was tender and devoid of any gamey flavours.

Wok-fried Minced Chicken with Holy Basils 4.2/5

One of my favourites, Phad Gaprao Cai, Wok-fried Minced Chicken with Holy Basils, delivered an unforgettable punch. The dish was fiery, with a level of spiciness that may be too intense for some. However, the boldness of the flavours here remained authentic.

Crispy Fluffy Catfish with Spicy Mango Salad 4.2/5

The Yum Pladouk Foo, Crispy Fluffy Catfish with Spicy Mango Salad, was a delightful contrast of crispy bites paired with a tantalizingly spicy mango salad.

Crabmeat Omelet, served with Sriracha Sauce 4.2/5

The Khai Jiew Poo, a Crabmeat Omelet served with Sriracha Sauce, arrived with eager anticipation. While it boasted an enticing aroma of eggs without being overly greasy, I couldn't help but wish for a more generous serving of crabmeat to fully savour its sweetness. As it stood, it leaned slightly more towards an egg omelet, albeit a well-prepared one, especially when paired with the zesty Sriracha sauce.

Northern Thai-style Egg Noodles Curry with Chicken 4.5/5

Delving into lesser-known territory, I tried the Khao Soi Gai, Northern Thai-style Egg Noodles Curry with Chicken. It presented egg noodles in a sweet and creamy sauce—a bowl of pure comfort with tender poached chicken.

Boiled Water Chestnuts coated in Thin Flour 5/5

To wrap up this memorable dining experience, I couldn't resist the Tub Tim Grob, Boiled Water Chestnuts coated in Thin Flour, served in refreshing coconut water. This version stood out with its unique twist, perhaps attributed to the fresh coconut water. The addition of jackfruit added an extra layer of flavour and texture, making it a must-try dessert.

'Flavours of Siam & Home' is exclusively available during buffet dinner, with prices at $78++ per adult and $39++ per child from Monday to Thursday, and $88++ per adult and $44++ per child from Friday to Sunday, public holidays, and the eve of public holidays. Additionally, UOB cardmembers can enjoy an exclusive 20% discount on their total bill when using a UOB credit or debit card.

Note: This is an invited tasting


Ginger
PARKROYAL on Beach Road
Level1
7500 Beach Road
Singapore 199591
Tel: +65 3138 1995
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Instagram
Website
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Buffet Lunch – 12pm to 2.30pm
Buffet Dinner – 6pm to 10pm
À La Carte Dining - 8am to 10pm

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 Parkroyal Hotel. Journey time about 8 minutes. [Map]

Si Wei Yan (思味筵) @ Club Street - Home to Classic Sichuan Cuisine

We have known Singapore as a melting pot where we can get different cuisines from different races and nationalities. Over the years, with globalization we have seen more Chinese immigrants work or settle down in Singapore. This also leads to more Chinese restaurants offering cuisines from different part of China. Si Wei Yan (思味筵) at Club Street is one of these restaurants serving authentic Sichuan cuisine which is opened by the same folks behind the popular Si Wei Mao Cai at Mosque Street.

Mixed Vegetables in Special Si Chuan Sauce (思味上上签) 3/5

Our dinner started with the Mixed Vegetables in Special Si Chuan Sauce ($14). Chicken feet, black fungus and potato are skewered to the bamboo stick. The concept is like lucky pick. You never know which ingredient is at the end of the bamboo stick unless you drawn it out from the cup of mala chilli oil. A simple cold dish to kick start the dinner with the fiery special Sichuan Sauce.

Chicken in Chilli Oil with Minced Spices (思味搓椒口水鸡) 3.5/5

Poached chicken is nothing new to Singaporean but the Chicken in Chilli Oil with Minced Spices ($14) is a red hot introduction to the local palate. I like how the minced spices and chilli oil lifted the flavour of the poached chicken but the meat itself was a bit on the dry side.

Eggplant Topped with Homemade Green Chilli (烧椒茄子) 4.2/5

For those that can't really take spicy food, the Eggplant Topped with Homemade Green Chilli ($11) will be my recommendation. The homemade green chilli does not have that fiery kick, instead it gives a more garlicky, crunchy dimension to the dish which complements the eggplant excellently. A worthy note is how the chef prepares the eggplant to a nice crunch.

Beef Tongue Slices with Ginger (仔姜牛舌) 4/5

Beef Tongue Slices with Ginger ($16), may sounds rather acquire but it is actually quite nice. The beef tongue is sliced to thin slices which some what felt like eating bamboo shoot with its crunchy texture.

Raw Peanut in Spicy Soy Sauce (酒鬼花生) 3/5

It took me a while to get used to having Raw Peanut in Spicy Soy Sauce ($6). The more I chew into the raw peanut, the more I start to appreciate the new found taste. An interesting dish that may take a while for locals to accept.

Beef Shank Slices in Si Chuan Sauce (米椒拌牛腱) 4.5/5

Beef Shank Slices in Si Chuan Sauce (米椒拌牛腱) 4.5/5

One dish that I would highly recommend diners to order is the Beef Shank Slices in Si Chuan Sauce ($16). Look at how beautiful the beef shank is being sliced with the pretty marbling. Drowned in the pool of spicy Sichan sauce, this accentuated the whole flavour to a tongue wagging enjoyment.

Matsutake Millet Soup (小米松茸) 4.2/5

After all the spicy food, we have a break for some non-spicy items. Sichuan cuisine is not just about hot and spicy food. The Matsutake Millet Soup ($12) is timely to cool off the tongue. I like the millet in the soup which has a creamy texture like mash potatoes and fluffy like rice. It felt like having a bowl of comfort porridge.

Stewed Beef Brisket with Vegetables in Pork Bone Soup (粗粮牛腩) 4.2/5

The Stewed Beef Brisket with Vegetables in Pork Bone Soup ($22) is light and refreshing but yet flavourful. Borrowing a quote from one of the diners in the group - it felt like drinking ABC soup.

Stir Fried King Oyster Mushroom (小炒杏鲍菇) 4/5

The Stir Fried King Oyster Mushroom ($18) is probably the most popularity dish on the table. Thinly sliced and fried to crispy like potato chips, this is the first dish to disappear from the plates. I do not even have the opportunity to go back for a second helping.

Corn Fried with Salted Egg Yolk (金沙玉米) 2.5/5

While most of the dishes are hits, the Corn Fried with Salted Egg Yolk ($18) is a miss. First of all, I find the dish too costly. In addition, I could not even taste the salted egg yolk. All I tasted was the sweetness of the corn kernel.

Signature Beef Belly Slices in Sour Soup (酸汤肥牛) 4.5/5

For those that like sour stuff, you will enjoy the Signature Beef Belly Slices in Sour Soup ($32). This is my first time being introduced to the dish. The tanginess of the soup definitely entice the appetite. Together with the beef belly slices, mushroom and black fungus, this is a hearty and comforting bowl of soup.

Garlic Chives Flavoured Beef Slices (韭香牛柳) 4/5

In Hokkien we have the Kong Bak Pau but I didn't know that in Sichuan, they have the Garlic Chives Flavoured Beef Slices ($26) with steamed bun too. The beef slices are cooked to a beautiful tender that literally melted in the mouth.

Si Wei Signature BBQ Pork Ribs (思味王排) 3.8/5

Spectacular in presentation is the Si Wei Signature BBQ Pork Ribs ($48). The gigantic pork ribs is first braised, then grilled and finally deep fried before topping it with the different spices and spring onions. You can request the kitchen to chop up the pork ribs into smaller pieces for easy consumption. I thought the meat was a bit tough and dry but my dining partner actually enjoys the textural bite.

Red Grouper in Si Wei Dry Chilli (炝锅红斑) 4.5/5

I personally prefer the Red Grouper in Si Wei Dry Chilli (Seasonal Price) more than the Pork Ribs. The fish is steamed to a lovely moist and dressed in a coat of dry chilli. The star is the dry chilli that emits an aromatic scent when eaten together with the fish.

PROMOTION TO READER - DISCOUNT OF 10% OFF TOTAL BILL

Great news for SG Food on Foot readers. Si Wei Yan will be giving readers a discount of 10% off the total bill for the month of April 2016. All you need to do is to quote "DERRICK10".


[CLOSED]
Si Wei Yan (思味筵)
1 Club Street
Singapore 069400
Tel: +65 62216836
Facebook
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 530pm - 10pm

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Club Street. Walk to destination. Journey time about 5 minutes. [Map]