9Goubuli (狗不理) @ Marina Bay Sands (MBS)

Goubuli (狗不理) is a chain brand in China dated back to 1858 with its first outlet established in Tianjin , China. It started as a bun (包子) business using half leaven dough, richly flavoured meat and a delicious soupy filing invented by Guozi (狗子). The legendary bao zi or bun soon attracted patrons all over China and business was so busy that the inventor has no time to engage with his customers. Hence the name Goubuli (狗不理) came about as he has no time to talk with his customers.

You may wonder why the number nine for the outlet in Singapore? Uniquely, each branch around China as well as overseas are given an unique number to distinguish among themselves.

Goubuli Bun with Meat and Vegetable Filling 3/5

Inevitably we have to try the legendary bun or Bao Zi (包子) at 9Goubuli which propelled it to fame.
The Guobuli Bun with Meat and Vegetable Filling ($2.60/pc) may seems to have the best of everything but it also lost its character, trying too hard too much in stuffing all the different ingredients into the dough. While the filling may not have satisfied me, I thought the dough is superb. Unlike the bun we have in Singapore which is thicker and fluffier, this is thinner and softer in texture. It actually allows the appreciation of the fillings to come through more.

Goubuli Bun with Wagyu and Vegetable Filling 4/5

On the other hand, I actually preferred the Goubuli Bun with Wagyu and Vegetable Filling ($3.50/pc). Using a mix of A3 and A4 wagyu beef, the hand chopped beef has more bites to it and the flavour is richer.

Goubuli Bun with Vegetable Filling 4/5

A vegetarian options will be the Goubuli Bun with Vegetable Filling ($1.90/pc). Actually this is also not bad too with the sweetness and crunchiness of the vegetables. A worthy note to mention is the dough used to make all their buns are made from a mixture of three different flours imported form Australia and Canada to get that consistency.

Appetizer Combination 3.5/5

Next we have a trio of Appetizer Combination. The sampling platter allows us to have a glimpse of the cold dish menu. The Pork Terrine ($10) is a rare item to be found on a Chinese restaurant menu. The version is a bit too soft as I am used to the local Teochew version of pig trotter aspic. The Steam Chicken with Szechuan Chilli Sauce ($12) is too mild for me, I think it can go up a notch or two with the spice level. Lastly the Vinegar Marinated Wood Ear Mushroom ($8) is my favourite with its tanginess and crunchy texture. A good starter to whet up the appetite.

Braised Fish Maw in Superior Soup 4.5/5

Say no to shark fin and have the Braised Fish Maw in Superior Soup ($18) instead. This is my first to come across such a smooth piece of fish maw which could have mistaken as cuttlefish from the sight of it. Cooked for hours with carrot and duck and chicken, the superior soup is packed with rich robust flavours.

Szechuan Style Poached Sliced Fish 4/5

The Szehcuan Style Poached Sliced Fish ($22/$33) uses cod fish is more fatty and buttery. I understand the restaurant dilemma in tuning down the spicy level to cater for the general public. I personally like it to be spicier.

Spicy Diced Chicken with Red Capsicums 4.2/5

The Spicy Diced Chicken with Red Capsicums ($18/$27) is so addictive that I could not stop going back for more. This is one of my favourite dish for the night.

Lobster Stir Fried Dry Noodles 3.8/5

This dish is actually not on the menu. The Lobster Stir Fried Dry Noodles is actually a combination of 2 dishes on the menu, the La Mian was stir fried and paired with baked half lobster. An interesting twist of substituting the normal dry noodles with la mian but the highlight has to be the fresh live lobster. It was not over baked and retained that bouncy texture and sweetness.

Banana Chocolate Spring Roll

We wrapped up the dinner with both a warm and cold dessert in the Banana Chocolate Spring Roll with Coconut Ice Cream. Banana and chocolate is the classic combination and the flavours works wonderfully encased by the crispy deep fried spring roll. The coconut ice cream was a bit too sweet and lacking the subtle refreshness of coconut.

9Goubuli (狗不理) at Marina Bay Sands (MBS) not only sells the legendary buns but an extensive offering of other dishes such as homemade noodles, seafood, dim sum and rotisserie. In short, it is a Chinese restaurant offering a variety of Chinese cuisine on the menu.


9Goubuli (狗不理)
Marina Bay Sands (MBS)
The Shoppes
Canal Level
B2-02
2 Bayfront Avenue
Singapore 018792
Tel: +65 66887799
Facebook: https://www.facebook.com/9goubuli
Website: http://www.9goubuli.com/
Nearest MRT: Bayfront (CC Line, DT Line)

Opening Hours:
Daily: 11am - 11pm

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

Teochew Handmade Pau (潮洲自制包点) @ Toa Payoh Lorong 1

In this modern days, not many hawkers would still continue the tradition of painstakingly handmade their food. I mentioned Chey Sua Carrot Cake in my earlier post whereby they still steamed their own radish cake for their fried carrot cake. Just a few stalls away at the same food centre is Teochew Handmade Pau (潮洲自制包点) which is started by Mr Yeow Eu Tiew in 1993, still continues to handmade their Teochew Pau.

Richard Yeoh is the 2nd generation of Teochew Handmade Pau (潮洲自制包点). He has given up his mechanical engineering job to help out his dad. As he shared with us, things were not smooth in the beginning. There was a clash of the old ways and his new methods to quantify the recipes. Richard has also started a central kitchen to supply a small quantity of paus to the hawker stall. He explained that having a central quality does not mean using machines to make their paus. The Paus are all still handmade at the central kitchen. One advantage of having a central kitchen is better quality control and consistency. For example, a pau will be exacty 30gram in weight so as a consumer you will not be felt cheated too.

Teochew Handmade Pau offers a variety of their delightful steamed bun but one of my favourite is their Big Pork Bun. The flavourful and juicy pork filling together with the soft fluffy skin is a winner for me. I understand from the owner a lot of efforts are put into ensuring the texture of the skin is soft and fluffy, such as the type of sugar used, the proportional of water and flour.

The different types of Teochew Paus sold at the stall are smaller in size compared to most that you see at coffeeshops. This means you can enjoy more and a variety of the delightful bite size snack. Another difference at Teochew Handmade Pau is their Char Siew Bun and Stewed Pork Bun (Kou Rou Pau). The fillings are minced and leaner instead of the usual Cantonese style buns where you still can find small pieces of meat inside. On top of that, the Siew Mai is also substituted with fish instead of the usual prawn.

Here is a video of Teochew Handmade Pau done by Republic Polytechnic's Diploma in Mass Communication students winning them the too prize in the City Hawker Food Hunt Video Competition 2013. It captures the heartfelt story of continuing the heritage of Teochew Handmade Pau (潮洲自制包点).

I am very glad to announce that Teochew Handmade Pau (潮洲自制包点) has agreed to take part in this year Ultimate Hawker Fest 2014. They will be selling an assortment of their handmade buns to raise fund for charity. The assortment with consider Small Pork Bun with Egg, Salted Egg Yolk Longevity Bun, Char Siew Bun, Siew Mai and Stewed Pork Bun (Kou Rou Pau).

The Ultimate Hawker Fest 2014 at Suntec Convention and Exhibition Hall 401 & 402 on 22 November 2014, 11am to 5pm is a fund raising event for the beneficiaries under the care of Touch Community Services regardless of race and religions. Coupons is required to purchase the food from the various hawkers and can be purchased at https://www.ultimatehawkerfest.sg/. While the hawkers sacrifice their time and some even a day's income to do a part for the needy and disadvantaged, I hope you can support them and do a part for charity too. See you at the Ultimate Hawker Fest 2014.


Teochew Handmade Pau (潮洲自制包点)
Toa Payoh Blk 127 Market & Food Centre
Blk 127 Toa Payoh Lorong 1
#02-02
Singapore 310217
Tel: +65 62542053/66595786
Facebook: https://www.facebook.com/pages/Teochew-Hand-Made-Pau/115358958476616
Website: http://teochewhandmadepau.com.sg/
Nearest MRT: Braddel (NS Line)

Opening Hours:
Tue-Sat: 6am - 2pm
Sun: 6am - 12pm
(Closed on Mon and Alt Tues)

Direction: 
1) Alight at Braddell MRT station. Take Exit B. Follow the blue sheltered walkway and walk to destination. Journey time about 8 minutes. [Map]

Crab Ah! @ Shangri-La's Rasa Sentosa & Spa

Pincers and Pints await you at Crab Ah! I am not referring to the all lobster Pince & Pints at Duxton. Instead I am bringing you to Shangri-La's Rasa Sentosa & Spa. The waterfront area of the resort is converted into an al fresco dining facing the South China Sea offering a feast for two which includes succulent Sri Lankan crabs and an array of appetisers, side dishes, desserts and free flowing house wines and beer.

The picturesque views of the sunset on the coast, music from a live band and the surrounding sea breeze present a perfect evening for couples to wrap up a delightful dinner. If you are lucky, you may also spot peacocks running around the waterfront or sleeping up in the trees.

Crab Ah! is available every Friday from 630pm to 9pm at $138++ for two inclusive of free flowing house wines and beer.

Deep Fried White Bait 4/5

The dinner for two started with some delectable Deep Fried White Bait. Well seasoned and crispy, this is a perfect appetiser to go with the free flow wines or beer while waiting for the mains.

Salted Egg Yolk Crab 4.2/5

Chilli Crab 4.5/5

For the set dinner of two, diners get to have a choice of four different sauces. The four sauces available are the signature Chilli sauce, popular Salted Egg sauce, black pepper sauce and superior XO sauce. I got the chance to try two out of the four sauces. Both sauces were as good. The crab was also fresh, sweet and juicy complemented by the delicious sauces. Among the two sauces I tried, I would have to be a bit bias and go for more favourite salted egg.

Deep Fried Mantou Buns 4.2/5

Golden Deep Fried Mantou Buns are also served for diners to dip into the flavourful crab sauces of their choice.

Stir Fried Seasonal Vegetables 4.2/5

Shrimp Fried Rice 4.5/5

After digging into the luscious crustaceans and getting my finger messy, there were more dishes awaiting for us to savour. Both the Stir Fried Seasonal Vegetable and Shrimp Fried Rice looked kind of plain but that's only in appearance. The stir fried vegetable was crunchy and flavourful. Each mouthful of the fragrant shrimp fried rice was filled with wok hei aroma. Thumbs up!

Pandan Ice Cream 3/5 and Teh Tarik Ice Cream 4/5

Dessert is a choice of the Pandan or Teh Tarik Ice cream. I personally prefer the teh tarik ice cream over the pandan ice cream. I find the pandan ice cream tasted more like kaya, a bit too sweet.

Assortment of Kuehs 4/5

Besides ice cream, there are also a selection of different Kuehs for diners to have a taste of the local snacks. There is even a Do-It-Yourself Ice Kachang dessert counter.


Crab Ah!
Shangri-La's Rasa Sentosa & Spa
Sentosa
101 Siloso Road
Singapore 098970
Tel: +65 63711020
Website: http://www.shangri-la.com/singapore/rasasentosaresort/press-room/press-releases/pincers-and-pints-await-at-crabs-ah/
Nearest MRT: Harbour Front (CC Line, NE Line)

Opening Hours:
Fri: 630pm - 9pm

Direction:
1) Alight at Harbour Front MRT station. Take Exit C or E. Walk to pick up point at exit of Lobby F in Vivocity (near JPot and Nyonya & Baba Restaurants). Wait for the complimentary shuttle bus service. The shuttle service is available every 20 minutes of the hour. Journey time about 20 minutes. [Map]

Malaysia Boleh @ Jurong Point

I was actually quite surprise that not many people is aware of Malaysia Boleh at Jurong Point. This place has been opened for nearly one and half years but it seems that it has been under the radar. Maybe it is due to the location far west at Boon Lay. When people say that there is no good food in the West, now I have to disagree. They have a gem in Malaysia Boleh a food court like setup that housed our favourite Malaysia street food under one roof. Not known to many, the 2 partners actually went down to the stalls in Malaysia and sent months learning the recipes. Recipes are closely kept as a promised to these original stall holders with periodical audit from them flying all the way down from Malaysia. As far as possible, the owner will also import the same ingredients and sauces used exactly at the stall itself in Malaysia.

Penang Char Kway Teow 4/5

The Penang Char Kway Teow from 勇记槟城炒粿条 is the most popular stall at Malaysia Boleh judging from the super long queues in both my visit. I was told that due to the long queue then have to fry 3 plates in one batch instead of individually hence some form of standard has to be comprised. Nevertheless, the Penang Char Kway Teow was still up to the mark with each mouthful filled with the wok hei aroma.

KL Wanton Mee 4.2/5

The plate of KL Wanton Mee from KL Wanton Mee 吉隆坡鼎記云吞面 with springy noodle and flavourful roasted char siew was perfectly married with the delectable dark sauce that is the same as the one used in the KL stall. One of my favourite that I would go back for.

Pork Noodle 4.2/5

The Pork Noodle from Hong Kee Pork Noodles 雄记猪肉粉面 remembered me of the Tua Thow Kway Teow Soup which I had during one of my Johor Bahru Food Trail last year. The comforting bowl of pork noodle comes with lean meat, pig liver, minced pork, meatball and smooth rice noodle in a delectable light but flavourful broth.

Penang Hokkien Prawn Noodle 4.8/5

Simmered for long hours using prawn heads, pork bones and spices, the full bodied broth is packed with robust flavour. This bowl of Penang Hokkien Prawn Noodle from Penang Hokkein Prawn Noodles 檳城福建蝦面 is probably the best I have ever had outside Penang. The owners went to Penang to learn the recipe and techniques from the masters making the broth from 2am and helping out at the stall for a week.

Lor Bak 4/5

Made with five spice powder imported from Penang, the Lor Bak from Kedai Kopi Seng Thor Lebih Carnavon Loh Bak 檳城油頭街卤肉 at Malaysia Boleh is pretty good. The well marinated stuffing was wrapped in a thin beancurd skin and deep fried to a nice exterior crispiness. Accompanied with other delights like century eggs, beancurd, fishcake and deep fried shrimp crackers, this delightful plate of delights is good for sharing.

Curry Chicken Mee 3.5/5

The bowl of Curry Chicken Mee from Sister Curry Chicken Mee 姐妹咖哩雞面 comes with tender poached chicken and tau pok. The curry broth is not as lemak as those in Singapore with the yellow noodle soaking up the delectable goodness.

Bak Kut Teh 3/5

Not a big fan of the herbal type Klang Bak Kut Teh 巴生肉骨茶 but I am sure there are people who is different from me. The piping hot claypot bak kut teh goes well with a bowl of fragrant rice.

KL Hokkien Mee 3.5/5

There was hit and miss for the KL Hokkien Mee from 苏丹街丙哥福建面. The flavour was spot on with the used of the same black sauce as the stall in Kuala Lumpur and perfumed by pork lard. The lack down was the udon like texture that was too tough.

Claypot Chicken Rice 4.5/5

If you need your rice instead of noodles, I would recommend trying the Claypot Chicken Rice from Petaling Street Famous Claypot Chicken Rice 茨廠街驰名瓦煲雞飯. I took a mouthful and I was taken aback by the burst of aroma. The fragrant pot of rice also comes with well marinated succulent chicken.

Fried Oyster Omelette 4.8/5

One of my favourite local street food is Fried Oyster Omelette or Orh Luak. The local version is more burnt and crispy. The version at Malaysia Boleh from Penang Lorong Selamat Fried Oyster Omelette 槟城著名嘉嘉蚝煎 is the opposite, wet and runny. I thought I would not like it but it turned out that it is now my favourite fried oyster omelette in Singapore. The ratio of runny egg is more than that of starch. It also has a special sauce that accentuated the flavour which the owner did not want to disclose. The chilli dipping sauce is also an excellent complement to the orh luak.

Chendol 4.8/5

For those that has been to Penang will know that there are two famous Chendol stalls along Penang Road. Patrons that like their chendol need not fly all the way to have the dessert anymore. Right at Malaysia Boleh, one can indulge in this bowl of sweet delight from Penang Road Famous Chendol.

Apom Manis 3.5/5

Ban Chang Kuih 4/5

For some delectable snack one can try the Apom Manis or Ban Chang Kuih from Penang Gurney Drive 98 Apom. The Apom Manis comes in a choice of banana, kaya, corn and peanut wrapped in a soft and fluffy pancake. For the Ban Chang Kuih, it was my first time having the paper thin crepe like apom balik that is crispy and filled with grounded roasted peanut.

Lor Mai Gai 4.5/5

Big Bao 4/5

Good for tea break is the Lor Mai Gai and Big Bao. The lor mai gai is one of the best I have eaten. The sticky glutinous rice comes with generous slices of flavourful tender chicken. The Big Bao which is as big as my palm is soft and fluffy and has generous ingredients in it.

Malaysia Boleh has total 17 stalls in total and these are only some of the items I tried. To ensure the authenticity of the Malaysian street food, most of the sauces and ingredients are imported from Malaysia. Periodic audit is also contacted by the original Malaysia stall owners. Malaysia Boleh is definitely a gem and food heaven with all the street food under one roof.


Malaysia Boleh
Jurong Point
63 Jurong West Central 3
#03-28
Singapore 648331
Facebook: https://www.facebook.com/MalaysiaBoleh.JurongPoint
Nearest MRT: Boon Lay (EW Line)

Opening Hours:
Daily: 10am - 10pm

Direction:
1) Alight at Boon Lay MRT station. Take Exit C, D or E. Walk to destination. Journey time about 3 minutes. [Map]

Dim Dim - The Hong Kong Pantry @ Marina Square (Marina Link)

Will Singapore slowly develop into having its own dim sum culture similar to Hong Kong? I am not surprise if one day we do from what I have observed. Dim Sum has become very popular in Singapore with many Chinese restaurants starting to offer the bite size delights. There are also a emerging trend of all day dim sum restaurants such as Swee Choon, Wen Dao Shi and the popular Tim Ho Wan which has a Michelin Star in Hong Kong. The above are usually very crowded and if you one of those that thinks it is not worth it to queue for so long for their dim sum then you may like to check out Dim Dim - The Hong Kong Pantry located at Marina Square (Marina Link).

Prawn Dumpling 4.2/5

The Prawn Dumpling or Har Gow ($4.20) was wrapped in a handmade translucent thin skin with fresh juicy plump shrimps. I also tasted something crunchy in the filling. If I am not wrong they have added water chestnut in it.

Steamed Custard Bun 3.5/5

Steamed Custard Bun 3.5/5

The Steamed Custard Bun or Liu Sha Bao ($4.20) was pretty decent but I think there is room for improvement such as fine tuning the doughy texture and probably a little more of the runny custard filling to have that explosive impact.

Cuttlefish and Peanut Congee 3.5/5

The Cuttlefish and Peanut Congee ($5) is a welcome change from the using century egg congee. The light and comforting bowl of congee was smooth and sticky with the cuttlefish, peanuts and flour crisp providing the contrasting textures.

Deep Fried Shrimp in Beancurd Skin Roll 4.2/5

Packed with generous shrimps inside the roll, the Deep Fried Shrimp in Beancurd Skin Roll ($4.60) was crispy on the outside with fresh juicy shrimp inside. I understand that the beancurd skin has undergone an additional step of cooking (using their own recipe) to achieve the taste and look.

Steamed Cheong Fun with Chinese Dough Fritters 4.2/5

I remembered I first have the Steamed Cheong Fun with Chinese Dough Frittrs or Zha Liang ($3.60) in one of my earlier Hong Kong trip. Since then, I don't remember seeing this being served in Singapore. I was glad that I finally get to eat this again after so many years. Pretty good execution with the silky smooth rice noodle roll wrapped tightly around the fried and crispy youtiao. It also comes with a peanut and seafood dipping sauce to further enhance the enjoyment.

Mini Egg Tart 4.5/5

The Mini Egg Tart ($3.60) was freshly baked from the oven daily. The flaky thin puff crust with the warm egg custard was simply too good to just stop at one.

BBQ Honey Pork Bun Coated with Crispy Butter 4/5

One of their popular dishes is the BBQ Honey Pork Bun Coated with Crispy Butter ($4.20). The bun has a nice sugary crisp on the outer layer, soft inside and filled with delectable honey pork. Compared to Tim Ho Wan's version, the flavours is milder.

Steamed Chicken Claw with Black Bean Sauce 4/5

A must order for me whether I have dim sum. The Steamed Chicken Claw with Black Bean Sauce ($3.80) was well seasoned with the flavours beautifully infused.

Aloe Vera with Sweet scented Osmanthus Juice 3.5/5

Moving on to dessert, the Aloe Vera with Sweet Scented Osmanthus Juice ($3) was light and refreshingly, somewhat acted like a palate cleanse after all the earlier dim sum items.

Mango Puree with Sago and Pomelo 4/5

The Mango Puree with Sago and Pomelo ($3.50) was really good. My only complain is that the portion was a bit too small. On the background of the photo is the herbal jelly which was not memorable.

Chilled Pumpkin Puree with Black Glutinous 4.2/5

Initially I thought this is the rendition of the Pulut Hitam dessert but it ended up not. It so what caught me by surprise as I was not expecting the combination. The Chilled Pumpkin Puree with Black Glutinous ($3.20) was served with a scoop of coconut ice cream. Overall this is a very good dessert which I will be glad to finished it. My only opinion is that the flavour of the coconut ice cream overpowered that of the pumpkin puree. Somehow the coconut ice cream became the star of the dish instead of the pumpkin puree.

Besides the usual dim sum items, Dim Dim also serves a selection of Bamboo Rice, Noodle and Congee. It even has a high tea menu at $6.80++ whereby it comes with a choice of Congee/Cheong Fun/Noodle + Steamed/Fried Dim Sum + Soya Milk on weekday from 3pm to 5pm. Overall, Dim Dim serves pretty decent dim sum that is tasty at a affordable price.


Dim Sum - The Hong Kong Pantry
Marina Square (Marina Link)
6 Raffles Boulevard
#B1-16
Singapore 039594
Tel: +65 63369088
Facebook: https://www.facebook.com/dimdim.marinalink
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Sun-Thu: 11am - 9pm
Fri-Sat: 11am - 930pm

Direction:
Alight at Esplanade MRT station. Take Exit B. Walk to Marina Link. Continue on Marina Link towards Marina Square. Walk to destination. Journey time about 3 minutes.