Showing posts with label Black Chicken Soup. Show all posts
Showing posts with label Black Chicken Soup. Show all posts

Tuesday, March 14, 2023

Taste Paradise @ ION Orchard - New Luxurious Spring Seasonal Menu Available For Limited Time

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Fine Cantonese restaurant Taste Paradise unveiled a new seasonal menu to mark the dawning of the spring season. It features a medley of dishes specially curated using luxurious sea and land ingredients, including osmanthus mussel, coral trout and lobster.

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The menu will be available from now till 30 April 2023, with special discounted prices* on weekdays for Maybank Credit or Debit Cardmembers and PGR members.

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Chilled Ice Plant with Tangy Sesame Sauce 3.8/5

We started off dinner with starters from their existing menu. First of which was the refreshing Chilled Ice Plant 胡麻酱冰菜 ($16.80). The fragrance of the nutty sesame sauce made this an appetising start, but the ice plant could be crunchier.

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Classic XO Carrot Cake 4.2/5

For the second starter, we had the Classic XO Carrot Cake 经典XO酱萝卜糕 ($14.80). Each carrot cake cube had a lovely thin and crisp crust around it but remained fluffy and soft inside. Stir-fried in an umami XO sauce, eggs, and beansprouts, the savoury notes and hint of spice made this very appetising.

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Doubled-Boiled Black Chicken Soup with Sea Whelk and Sea Coconut 4/5

The Doubled-Boiled Black Chicken Soup 海椰皇螺头炖乌鸡汤 ($76.90*, UP: $85.90) is carefully boiled for over 8 hours before it's served to diners. The clear yet flavourful superior stock is made with fresh sea whelk, chicken feet, American ginseng, wolfberries and coquito nuts. While I wasn't a fan of the hard and crunchy coquito nuts, they did provide a mild sweetness to the broth. We were also told that they aid in strengthening your immune system.

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Steamed Coral Trout with Pickled Cabbage and Potato Vermicelli 4.5/5

Our favourite dish of the night was the Steamed Coral Trout 川味酸菜水晶粉蒸东星斑 ($18/100g*, UP: $20/100g) prepared in Szechuan style. The fresh slices of boneless fish fillets were firm and tender, with the gravy packing a comfortable level of heat and numbness. Hidden underneath was springy potato vermicelli that soaked up the broth particularly well.

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Boston Lobster Black Truffle Fried Rice with Sakura Shrimp 4.2/5

The Boston Lobster Black Truffle Fried Rice 波士顿龙虾黑松露樱花虾炒饭 ($76.90*, UP: $88.90) is fried with a housemade truffle sauce to a mild smoky fragrance, with sakura shrimps, chopped asparagus and diced fresh mushrooms. Topped on top are chunks of tender Boston lobster meat. The truffle fragrance was stronger than its flavour, but we appreciated that as it allowed the rest of the ingredients to shine better.

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Stir-fried Osmanthus Mussel with White Asparagus in Black Truffle Sauce 4.2/5

Our last savoury dish of the night was the Stir-fried Osmanthus Mussel with White Asparagus 松露松茸桂花蚌炒淮山白芦笋 ($76.90*, UP: $86.90) that is done in the same black truffle sauce. Osmanthus mussels are unlike the usual mussels that we are more familiar with. They are softer with a bit of a chew and have an impressively light crunch. The earthiness from the matsutake mushrooms paired with Chinese yam, spring white asparagus, fresh lily bulb petals and the aromatic truffle sauce was delicious.

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Chilled Aloe Vera and Lemongrass Jelly in Sour Plum and Lime Juice 3.5/5

We ended the meal on a refreshing note with the Chilled Aloe Vera and Lemongrass Jelly in Sour Plum and Lime Juice 芦荟酸柑香茅冻.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Taste Paradise
ION Orchard
2 Orchard Turn
#04-07
Singapore 238801
Tel: +65 65099660
Nearest MRT: Orchard MRT (NS Line, TE Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 6pm - 10pm
Sat-Sun, PH: 1030am - 430pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk to destination. Journey time about 3 minutes. [Map]

Saturday, February 4, 2023

Yue Bai (月白) @ Duxton Road - A Contemporary Expression Of Shi Liao Gastronomy And Chinese Culture

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Yue Bai (月白) is a modern Chinese restaurant helmed by Singaporean co-owner and Chef Lee Hongwei. The cuisine at Yue Bai is based on the principles of traditional Chinese dietary therapy (食疗 shi liao) through refreshing renditions of Chinese heritage dishes.

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Australian Lamb Jelly 3.5/5

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Crispy Burdock 4.2/5

We started dinner with a couple of appetisers. The Crispy Burdock ($14) coated with sesame and spice powder is an addictive and delicious snack. On the other hand, the Australian Lamb Jelly ($22) is a rendition of the traditional Teochew pork trotter jelly. The shredded lamb meat is combined with black bean and chicken stock and chilled for at least a day. It is paired with shredded passionfruit-infused pumpkin giving it a refreshing touch to cleanse the richness.

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Roselle Flower-infused Winter Melon 3/5

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Deep-fried Organic Purple Rice Cake 4.2/5

The Roselle Flower-infused Winter Melon ($12) is very appetising with its sweet and sour taste profile, perfect for whetting up the appetite. However, my favourite is the Deep-fried Organic Purple Rice Cake ($16), which is topped with housemade XO Sauce, rice puffs and spring onions.

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Double-boiled Silkie Chicken Soup 4/5

The Double-boiled Silkie Chicken Soup ($22) is a delicious and nourishing bowl of goodness. The addition of dried longan and wolfberries provided the additional finishing sweetness.

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Stir-fried Lotus Root, Fuji Apple, Corn Kernel, Pumpkin Seeds, Dried Shrimp 4.2/5

The Stir-fried Lotus Root, Fuji Apple, Corn Kernel, Pumpkin Seeds, Dried Shrimp ($24) is the Chef's vegetarian take on the Guangdong classic of sauteed minced duck served with lettuce leaf. The diced vegetables and apple offers delightful layers of texture.

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Braised Napa Cabbage, Fried Garlic 4.5/5

It may look simple, but the Braised Napa Cabbage ($24) is soft and sweet. The whole baby Napa cabbage is braised in chicken stock until soft. It is served with fried garlic, adding body to the broth.

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Crisp-fried Pork Cartilage, Xin Hui Orange Sauce, Crispy Tofu Ring 4/5

The Crisp-fried Port Cartilage ($38) is first braised with Xin Hui mandarin peel in superior chicken stock, then deep-fried and finished in mandarin peel sauce. It comes in a crispy tofu ring made with firm tofu and millet, somewhat like the classic yam ring. The citrus notes of the aged mandarin peel balance out the richness of the pork cartilage.

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Braised Duck, Sea Cucumber, Hawthorn, Korean Snow Pear 4/5

The Braised Sea Cucumber with Duck ($58) is a traditional Hokkien speciality given a modern take. Chef Hongwei added Korean snow pear for sweetness and dried hawthorn berries for tartness. Not only is it delicious, but it also helps to improve digestion and blood circulation.

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Crisp-fried Prawn with Granola and Dried Fruits 4.2/5

Having eaten cereal prawns, pairing them with granola and dried fruits is new to me. The Crisp-fried Prawn with Granola and Dried Fruits ($36) with its crispy coat is a delightful texture enjoyment.

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Braised Hokkien Hu Tou Vermicelli 4/5

The Braised Hokkien Hu Tou Vermicelli ($35) is Chef Hongwei's childhood memories. Chef's grandmother would prepare a Henghwa version featuring a myriad of seafood. Chef's rendition braises the Hu Tu rice vermicelli from Anhui, Fujian, in superior chicken stock, served with abalone, sea cucumber, Chinese mushrooms, Chinese chives, and beansprouts. It is topped with dried sole fish crumble and crisp Henghwa first harvest black seaweed, imparting an umami and minerality finish.

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Herbal Poached Rice, Atlantic Cod, Black Fungus 4.5/5

My favourite dish for dinner goes to the Herbal Poached Rice ($38) with Atlantic Cod and Black Fungus. It is an elevated rendition of the traditional Teochew fish porridge. It is served in a hot stone pot. The egg yolk fried rice, black fungus and cod fillet are finished tableside with fish broth and herbal Shaoxing wine.

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Crispy Black Sesame Mochi, Osmanthus Sugar 4/5

We had the Crispy Black Sesame Mochi ($12) paired with Osmanthus Sugar for dessert. The delightful soft and chewy mochi's texture is coated with aromatic sesames, deep-fried to fragrant. It comes with osmanthus sugar on the side for an extra lift in flavour.

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Housemade Beancurd with Hashima 4.5/5

A must-have is the Housemade Beancurd with Hashima ($38). You can have it as original or with the accompanying pi pa syrup for a refreshing and minty lift in taste profile.

Note: This is an invited tasting.


Yue Bai (月白)
33 Duxton Road
Singapore 089497
Tel: +65 97218055
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Website
Nearest MRT: Maxwell (TE Line)

Opening Hours:
Tue-Sun: 1145am - 3pm, 545pm - 10pm
(Closed on Mon except PH)

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk down Duxton Road. Walk to destination. Journey time about 3 minutes. [Map]

Thursday, January 11, 2018

Usher in the Year of the Dog at Conrad Centennial Singapore

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Expect innovative Lunar New Year dishes over at Golden Peony at Conrad Centennial Singapore during this festive season. Executive Chef Ku Keung’s Year of Dog Prosperity Dishes is once again, a menu showcasing his effort to innovate year after year.

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Fortune 3-D Meringue ‘Yu Sheng’ 3.5/5

立体金犬鸿运鱼生 Fortune 3-D Meringue ‘Yu Sheng’ ($888++ 30 persons & above) with abalone, salmon , crispy fish skin is probably the most adorable Yu Sheng of the year. Enliven with a 3-D Meringue portrait of a zodiac dog, this festive salad may just bring a smile to your face first, even before it delights your stomach.

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Double-boiled Cordyceps Flower Soup 4.5/5

椰皇虫草花黑鸡丸天使虾汤 Double-boiled Cordyceps Flower Soup with New Caledonia ‘Obsiblue’ Prawn and Black Chicken in Whole Young Coconut. It is a wonder to see a black chicken soup being so pristine looking, partly because there isn't a trace of unsightly bones nor chunk of meats. As clear as a consomme, the soup was light on the palate, rich on flavours. Double-boiled in coconut, it carries hint of coconut and the constant whiff of coconut fragrance up the taste by a notch. The black chicken is being deboned after being double boiled, minced with mushrooms and water chestnuts into chicken meat balls. Gracing the top is the angelic looking Obsiblue prawn. This blue prawn of New-Caledonia is seemingly a Michelin-starred ingredient and I attribute its status to its clean-sweet taste.

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Roast Whole Suckling Pig 4/5

特色上海粢饭烤乳猪 Roast Whole Suckling Pig filled with Shanghainese Sticky Rice, Fritters and Chicken Floss ($338++ ). Every year, Chef Ku Keung will think of a different filling for his suckling pig. In one year it was chicken rice, and this year, encased within the glistening crispy skin is Shanghainese Sticky Rice. Traditionally, Shanghainese sticky rice is served in rolls, which is also known as Ci Fan. Meant as a heavy snack to fill the stomach, the rice wraps around a fried dough stick with pork floss. A popular street food, I was impressed by how seamlessly it has been turned into a lavish dish on our table. Do note 24 hours advance order is required for this dish.

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Fortune Eight Treasures Stewed Duck 4.5/5

A dish that I find really soul warming, is the 荷叶八宝鸭 Fortune Eight Treasures Stewed Duck ($98++). It takes about a total of 5 hours of stewing for the duck to reach this level of tenderness. And in between is the wrapping of the lotus leaf, followed by the wrapping of the dough (similar to baked salted chicken) as the final stewing stage. My favourite is the eight treasures filling that has completely absorbed the flavours and softened in the juices of the meat at the end of the 5 hours.

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Stir Fried Half Lobster 3.8/5

Featuring Golden Peony's mouthwatering X.O. Chilli Sauce is the 脆口X.O酱开边龙虾 Stir Fried Half Lobster topped with Crispy X.O. Chilli Sauce ($38++ per pax). Stir-fried till crispy, the X.O Chilli Sauce becomes even more fragrant, like how bacon bits does its magic. The lobster meat was firm and bouncy, and my favourite part was near the edge of the shell, where parts of the meat had gotten slightly fried.

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Braised Australian Abalone 3.5/5

Served with a touch of finesse is the quintessential abalone - 日本豆腐袋痴缠澳洲鲜鲍鱼 Braised Australian Abalone ($28++ per pax). What's interesting is that the abalone is wrapped in Japanese beancurd pouch, which I though it sort of represents a gold porch.

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Chilled Japanese Sweet Potato Puree 2.5/5

The sweet note to our feast was 紫薯珍珠露 Chilled Japanese Sweet Potato Puree with Pearl Sago ($8.80++) . The cookie in between is Chef's idea to give it a little western flair but I find the presentation a bit too much. The pretty 'Peony' pastry atop, which is made with date filling is the only element that I like out of the entire artwork.

Lunar New Year Set Menus start from $100++ per person or $1,198++ per table of 10 persons, available from 5 February to 2 March 2018. For reservations, call +65 64327482/88 or email: sinci.goldenpeony@conradhotels.com

There are two Treasure Dinner Sets for takeaway, Other dishes available for takeaway include Signature Roast London Duck, Roast  Suckling Pig, and Prosperity ‘Pen Cai’ between 15 January to 15 February 2018. For orders, visit http://bit.ly/conradcnygoodies (live on 15 January 2018), call +65 6432 7489 or email: sinci.festive@conradhotels.com

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.


Golden Peony
Conrad Centennial Singapore
2 Temasek Boulevard
Singapore 038983
Tel: +65 64327482
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Website
Nearest MRT: Promenade (CC Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 630pm - 1030pm
Sun: 1030am - 230pm, 630pm - 1030pm

Direction: 
1) Alight at Promenade MRT station. Take Exit B. Continue walking along Temasek Avenue to destination Journey time about 3 minutes. [Map]

Sunday, March 19, 2017

Min Jiang @ One North - The Magic Of Black Garlic

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Known for its unique flavour and health benefit, the black garlic took the stage from 15 March to 14 April 2017 at Min Jiang, One-North. For a limited period, Master Chef Goh Chee Kong has created six dishes highlighting the special ingredient - Japanese Black Garlic. Unlike the normal garlic, black garlic is actually sweet due to the ageing process.

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Black Garlic Duo Platter 3.5/5

We started with the Black Garlic Duo Platter ($12/pax) which comprises of Pan Fried Scallop with Black Garlic and Sliced Pork with Shredded Pickled Papaya and Black Garlic. The scallop is stuffed with a minced prawn-black garlic-water chestnut paste and lightly seared. While the scallop is plump and flavourful, the sweetness of the black garlic was hardly noticeable. I preferred the sliced pork which I actually could taste the subtle sweetness of the black garlic

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Double Boiled Black Chicken Soup with Black Garlic 4.5/5

One of my favourite dishes on the menu is the Double Boiled Black Chicken Soup with Black Garlic, Dried Scallops and Top Shell ($22/pax). The flavourful and nourishing soup is brewed for a good 4 hours, extracting the essences of the black chicken and seafood. A glove of black garlic is added at the end and steamed for another 20 minutes, giving the soup an extra sweet note from the black garlic.

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Steamed Lobster with Winter Melon and Black Garlic 4/5

The Steamed Lobster with Winter Melon and Black Garlic ($30/order) is topped with a mixture of minced black and white garlic which complemented the bouncy and juicy lobster meat. The use of winter melon gives the dish a refreshing touch.

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Stewed Organic Green Tea Noodles with Black Garlic and Minced Pork 4.2/5

Not to be missed is the Stewed Organic Green Tea Noodles with Black Garlic and Minced Pork ($10/pax). The dish has the elements of Zha Jiang Mian and the restaurant's popular braised mee pok dish. It is tossed in dried shrimp chilli pasta and jazzed up with black garlic.

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Pandan Jelly with Lime Sorbet 4/5

Wrapping up the dinner, we had the Pandan Jelly with Lime Sorbet ($10/pax). A refreshing and sweet finish to round off the dinner.

The Black Garlic promotion is available only for a limited period from 15 March to 14 April 2017. Besides the dishes I tried, there are other creation from Chef Goh such as the Sauteed Beef Cubes with Two Kinds of Garlic and Pan Fried Sea Perch with Black Garlic and Seasonal Vegetables.

Note: This is an invited tasting.


Min Jiang at One North
No. 5 Rochester Park
Singapore 139216
Tel: +65 67740122
Website
Nearest MRT: Buona Vista (CC Line, EW Line)

Opening Hours:
Daily: 11am - 230pm, 6pm - 1030pm

Direction:
1) Alight at Buona Vista MRT station. Take Exit B or C. Walk to Star Vista. At Rochester Drive turn left. Continue on Rochester Drive to the end of the road. Cross the road and continue on Rochester Park. Walk to destination. Journey time about 12 minutes. [Map]

Thursday, April 14, 2016

Kent Thong Turtle Soup (金堂山瑞) @ Smith Street Food Centre (Chinatown Complex) - A Heritage Cuisine

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Located at Smith Street Food Centre is a humble little stall managed by an old couple who takes turns to mend the stall. The old couple sells the exotic turtle soup, cooked a la minute upon order. Kent Thong Turtle Soup started in Keong Saik street before moving to its current location around 10 years ago.

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Claypot Turtle Soup 

Cooked in a concoction of Chinese herbs. the Turtle Soup ($12) is known for its high nutritional value which has health benefits for the kidney and blood circulation. I have tried turtle soup before and I find the version at Kent Tong lighter in both appearance and taste. Understand from their owner their version is Cantonese style. The priced item for every bowl of turtle soup is the rear soft shell of the carapace which is rich with collagen.

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Turtle Egg

I have been wanting to try Turtle Egg for the longest time. An owner ever told me that it is very hard to get them. I was rather lucky to finally tried it at Kent Thong. You just need to add $1 for a turtle egg. Crack it into the soup to get a fuller and richer flavour.

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Mutton Soup

Besides the turtle soup, Kent Thong also sells Mutton Soup ($6) and Black Chicken Soup ($5). The comforting Mutton Soup has a subtle sweetness. The mutton is also cooked to a soft texture that literally falls off the bone. Many people do no like mutton because of its gaminess but I could not detect any trace of it here.

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Black Chicken Soup 4.2/5

The Black Chicken Soup ($5) is the star for me at Kent Tong. The used of rice wine and XO perfumed the bowl of comforting soup as well as elevating the whole enjoyment of the herbal soup.

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There are not many stalls left in Singapore that sells turtle soup anymore. Many of us may find the delicacy too exotic. First of all, these are all farmed turtle. If you are afraid of eating the meat, then just drink the soup as they have health benefits for the body.


Kent Thong Turtle Soup
Chinatown Complex
Smith Street Food Centre
Blk 335 Smith Street
#02-188
Singapore 050335
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Nearest MRT: Chinatown (DT Line, NE Line)

Opening Hours:
Daily: 10am - 7pm

Direction: 
1) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street. Turn right onto Trengganu Street and walk to the end of the street. Cross Smith Street and walk to destination. Journey time about 5 minutes. [Map]