Showing posts with label Carrot Cake. Show all posts
Showing posts with label Carrot Cake. Show all posts

Sunday, October 15, 2023

Peach Blossoms @ PARKROYAL COLLECTION Marina Bay - Discover The Evolution of Modern Chinese Cuisine by Chef Edward Chong


Peach Blossoms at PARKROYAL COLLECTION Marina Bay, under the guidance of Chef Edward Chong, has elevated Chinese cuisine to a whole new level with his innovative interpretations and exquisite presentation, earning the respect and admiration of diners.

Deep-fried 'Cigar' Roll 5/5

The dish that has been making waves on everyone's social media feeds is the Deep-fried 'Cigar' Roll. It arrives in a cigar box, and the presentation is akin to a cigar. It is a clever twist on the traditional Chinese crispy duck spring roll. The cigar is essentially a crispy roll enveloping freshly peeled snow crab, prawn mousse, foie gras, and black truffle. It is accompanied by Beijing duck sauce and Japanese sesame sauce, adding a delightful fusion of flavours.

Double-boiled Soup 4.5/5

An exceptional Double-boiled Soup is created from fresh Jeju abalone and free-range chicken. It features a rare and precious ingredient - the Sarcodon Imbricatus wild edible mushroom from China, which is known for its rich nutrients, tender flesh, and unique aroma.

Applewood-smoked Iberico Pork Belly 4.2/5

Inspired by Stephen Chow's iconic movie dish, "黯然销魂饭" (Sorrowful Rice), this creation is a deconstructed masterpiece. It includes tenderized and marinated Pork Belly slow-roasted over binchotan charcoal and smoked with applewood for a delightful fragrance. The dish is garnished with a quail egg and substitutes traditional rice with a golden, thin, crisp rice wafer.

Steamed Carrot Cake 4.5/5

The Steamed Carrot Cake, enhanced with Boston Lobster, Shiso Leaf, and Aromatic Lemongrass Sauce, is an off-menu creation that adds a luxurious and inventive twist to a traditional dish. The in-house "gan xiang" sauce elevates the silky-smooth, flavorful steamed carrot cake, complemented by charcoal-grilled Boston lobster.

Crab Roe Collagen Braised Mung Bean Noodles 5/5

My favourite from the evening is the Crab Roe Collagen Braised Mung Bean Noodles. This dish celebrates the rich flavours of crab in two delightful ways. First, there's the freshness and natural sweetness of the crab, showcased through a massive claw. Second, a seafood paste, skillfully created from crab meat, prawns, and water chestnut, coats the chewy mung bean noodles in a flavorful broth. The dish is enhanced by vinegar pearls, reminiscent of the Shanghainese tradition of savouring crab with drizzles of vinegar. And it doesn't end there – the dish is further enriched by a generous shaving of housemade crab roe, meticulously derived from seven female crabs, marinated with ten years hua diao wine, blended and slow-baked for two hours.

Chilled Peach Resin served in Philibon French Charentals Melon 4.5/5

Chilled Peach Resin, served in a Philibon French Charentals Melon, is an elegant and refreshing dessert. A cold melon soup blended with Hokkaido milk is poured into a half-carved melon, accompanied by melon balls and collagen-rich peach resin. Even the desserts at Peach Blossoms are executed with finesse.

Sweet Cart of Treasures 4.2/5

Dessert gets a unique twist with a Dessert Trolley, cleverly served from a dim sum cart. This delightful trolley offers a range of Chinese sweet treats, including Durian Sandwich, classic White Sugar Sponge Cake, fragrant Jasmine Tea Mousse, Taro Lava Puff, and delectable Salted Egg Yolk Lava Puff. Chef Edward's sweet offerings are an exquisite way to conclude a remarkable dining experience at Peach Blossoms.


Peach Blossoms at PARKROYAL COLLECTION Marina Bay offers innovative modern Chinese cuisine under Chef Edward Chong's guidance. Signature dishes include the Deep-fried 'Cigar' Roll and Double-boiled Abalone Soup with Sarcodon Imbricatus. The Applewood-smoked Iberico Pork Belly and Steamed Carrot Cake are inventive highlights. The Crab Roe Collagen Braised Mung Bean Noodles and Chilled Peach Resin in Melon are truly exceptional. A unique dessert trolley adds a delightful touch to the experience. Chef Edward's creative interpretations shine throughout the menu.

Note: This is an invited tasting.

Peach Blossoms
Level 5
6 Raffles Boulevard
Singapore 039594
Tel: +65 68451118
Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun: 11am - 3pm, 630pm - 1030pm

1) Alight at Esplanade MRT station. Take Exit B. Turn right and walk down Raffles Boulevard. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Walk down Raffles Boulevard. Cross the road at Millenia Walk or Marina Square. Walk to destination. Journey time about 5 minutes. [Map]

Friday, August 5, 2022

Spice Brasserie @ Parkroyal on Kitchener Road - Lunch 茶 Buffet


Spice Brasserie at Parkroyal on Kitchener Road has recently launched Lunch 茶. In just one seating of four hours long and at one price, you get to indulge in a lunch buffet, followed by an afternoon tea set. The buffet offers a line up of Malaysia and Singapore inspired dishes that warm you up with familiar tastes and flavours.

Braised Black Vinegar Trotter 4/5

I was surprised to find a very homely dish - Braised Black Vinegar Trotter. Bringing flavours from his hometown, Penang, Executive Sous Chef Patrick Ooi uses Gula melaka in his recipe to develop his version of this family classic. The perfectly braised egg is a star of its own too.

Penang Fried Kway Tiao & Carrot Cake 4/5

Other notable dishes from his hometown include Penang Fried Kway Tiao and Carrot Cake, and if you drop by for the weekday lunch buffet, there will be Penang Assam Laksa as well.

DIY Popiah station

One of the highlights of this buffet is the DIY Popiah station - The turnips was very well stewed with dried shrimps and mushrooms, alongside fluffy shredded eggs and crunchy beansprouts.

DIY Rojak

I had a lot of fun at the DIY Rojak station too, that is filled with chopped juicy pineapples, cucumbers, green mangos, turnips, crunchy youtiaos and beancurd skin.


The buffet line also comes with a live Pratas and Naans station, serving robust fish curry and rich butter chicken. Right beside it is the station where you can order a handpulled Teh Tarik to complement your warm and fluffy pratas and naans.

Chee Cheong Fun

Lo Mai Kai

Other delights include local style dim sum such as Chee Cheong Fun, which is one of our favourites among the dishes, as well as Lo Mai Kai.

DIY Muah Chee

There's even a Muah Chee station too, in which you can simply load your plate with heaps of the well roasted crushed peanuts!


This new Lunch 茶 (pronounced as Lunch-‘cha’) buffet serves you an Afternoon 茶 Set after the lunch buffet ends at 230pm, which allows you to continue to chill with your loved ones till 4pm. Each set comes with free flow of tea and coffee. Featuring Asian sweets such as Nonya Kuehs, you will also get interesting creations such as Portuguese Durian Egg Tarts.


The Saturdays and Sundays Lunch 茶 Buffet is priced at $45 nett per person.

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.

Spice Brasserie
Parkroyal on Kitchener Road
181 Kitchener Road
Singapore 208533
Tel:+65 31382518
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Tue-Fri: 12pm - 230pm, 6pm - 10pm
Sat-Sun, PH: 12pm - 4pm, 6pm - 10pm
(Closed on Mon)

1) Alight at Farrer Park MRT station. Take Exit A. Turn right and walk down Kitchener Road. Walk to destination. Journey time about 5 minutes. [Map]

Saturday, February 12, 2022

Yanxi Dim Sum & Hotpot @ Chin Swee Road - Creative Take On The Traditional Dim Sum


Together with a couple of friends, we visited Yanxi Dim Sum & Hotpot for lunch. Two pre-eminent chefs, former Executive Chef of Mott 32, Chef Chan Wai Keung and former Dim Sum Chef at The Fullerton Hotels & Resorts Singapore, Chef Ben Yapp helm the restaurant. The duo brings their culinary expertise to Yanxi steamboat, elevating the hotpot experience with tantalising starters and bespoke dim sum.

Tobiko, Prawn & Scallop, Water Chestnut and Egg White Dumpling 4.5/5

As we were there for lunch, we didn't have the hotpot. Instead, we had dim sum and their signature items. We started with the Tobiko, Prawn & Scallop, Water Chestnut and Egg White Dumpling ($10). The dumpling is beautiful crafted, showing the chef's creative take on quintessentially traditional fare

Yanxi Prawn and Petai with Sambal Chilli Dumpling 3.8/5

Next is the Yanxi Prawn and Petai with Sambal Chilli Dumpling ($11). It looks like any ordinary prawn dumpling from the exterior. However, it is a bold and acquired creation incorporating the acquired petai into the morsel paired with sambal chilli.

Quail Egg & Bonito Flakes Siew Mai 4.5/5

Indeed the dim sum items at Yanxi is unique compared to other restaurants. The classic siew mai is given an elevated transformation in the Quail Egg & Bonito Flakes Siew Mai ($12). The traditional siew mai may be too heavy with its meaty stuffing. Hence the addition of quail egg lightens the enjoyment, with the bonito flakes lifting the taste profile.

Netted Prawn & Tobiko, Spinach Infused Rice Roll 4.2/5

Even the classic rice roll is given a new facelift in the Netted Prawn & Tobiko, Spinach Infused Rice Roll ($12). Not only is it beautiful, the exquisite rice roll stuffed with crunchy prawn is packed with a playful touch of textural enjoyment.

Mapo Tofu in Crispy Beancurd  Skin Roll 4.8/5

The Mapo Tofu in Crispy Beancurd Skin Roll ($9) is an unexpected creation with fragrant mapo tofu. I doubt I have seen or eaten the dish anywhere before. It is a fantastic creation.

XO Sambal Carrot Cake 4/5

XO Sambal Carrot Cake ($9) is common, but it is uncommon to be presented as such. Crispy on the outside and soft inside, this is delectable but fell short of the wow factor I got from the other dim sum items.

Fried Yam, Abalone and Kurobuta Okinawa 4/5

The Fried Yam with Abalone and Kurobuta Okinawa ($15) is a luxury take of the fried yam.

General Tso's Chicken 4.2/5

Besides the quintessential dim sum items, there are several signature dishes on the menu, such as the General Tso's Chicken ($16) and Hong Kong Golden Garlic Pork Short Ribs ($12). The General Tso's Chicken is smoked in a glass dome, infused with smokiness on top of the tender and sweet chicken pieces.

Hong Kong Golden Garlic Pork Short Ribs 4/5

As for the Hong Kong Golden Garlic Pork Short Ribs, the pork short ribs are cooked in Bi Feng Tang style. It is coated in an aromatic pool of fried garlic, complementing the fork-tender pork.

MICHELIN Herbal Seafood Ee Fu Noodles 4.2/5

I am not sure why the noodle dish is named MICHELIN Herbal Seafood Ee Fu Noodles ($18). My guess is this is a dish that the chef has created in his previous restaurant that could have won a Michelin star. Nevertheless, the plate of slurping goodness is brimming with fresh seafood such as prawn, scallop and fish in a herbal broth. However, I find the herbal taste is relatively mild.

Hokkaido Milk Charcoal Egg Tart 4.5/5

The finale has to be the Hokkaido Milk Charcoal Egg Tart ($16 for 6pc). The freshly baked has a creamy, gooey cheese custard filling encased in a crumbly charcoal pastry. For something cold and refreshing, go for the Jackfruit Sago.


Though I did not try their hotpot, their dim sum items already left a very deep impression. Of course, the price is a bit expensive compared to most dim sum places, but you get quality, creativity, and unique dim sum that you don't get in most dim sum places. I have since recommended many friends to check out their dim sum selection.

Yanxi Dim Sum & Hotpot
175A Chin Swee Road
Singapore 169879
Tel: +65 88589711
Nearest MRT: Chinatown (DT Line, NE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 11pm

1) Alight at Chinatown MRT station. Take Exit C. Walk to bus stop opposite State Court (Stop ID 06171). Take bus number 174. Alight 1 stop later. Walk up the hill to Hotel Re!. Walk to the building beside Hotel Re!. Walk to destination. Journey time about 10 minutes. [Map]

Sunday, January 17, 2021

藝 Yi By Jereme Leung @ Raffles Hotel - Usher In The Year Of Ox


Usher in the year of the Ox at 藝 Yi By Jereme Leung located in Raffles Hotel with auspicious culinary creations and celebratory home dining sets. The Lunar New Year menu will be available from 18 January to 26 February 2021.

Longevity Yu Sheng with Abalone, Arctic Surf Clams and Salmon 4/5


Tossed to a year of abundance and prosperity with the Longevity Yu Sheng with Abalone, Arctic Surf Clams and Salmon ($208) dressed in Yunnan Rose Sauce. This year, the restaurant has also come up with a convenient takeaway packaging for their Yu Sheng for families to Lo Hei in the comfort of their home.

Sea Whelk Skewer 3/5, Plum-pickled Cherry Tomatoes 4.2/5, Seaweed Shrimp Rolls 3.5/5

Our dinner started with a trio of appetisers consisting of Sea Whelk Skewer, Plum-pickled Cherry Tomatoes and Sweet Vinegar, and Seaweed Shrimp Rolls. The sea whelk comes in a spicy and mala sauce, and I thought the texture was a bit tough. The plum-pickled cherry tomatoes with its sweetness help to cool off the heat from the sea whelk. The seaweed shrimp roll is a unique tweak of the tradition.


I was also given a glimpse of their dim sum offerings in the Pan-seared Carrot Cake. Lightly seared on the exterior, it gives the carrot cake a nice char, crisp and beautiful aroma while the interior remains soft.

Buddha Jumps Over The Wall 3.8/5

With the rainy season in Singapore, the weather has been rather chilling. The Buddha Jumps Over The Wall ($68) makes an ideal entry to warm up the body. Diners will be treated to a luxe enjoyment of premium ingredients in the light and nourishing bowl of soup, packed with the ingredients' essence drawn over hours of boiling.

Steamed Cod Fillet with Fermented Black Beans and Olives 4/5

The fatty Steamed Cod Fillet is cooked to perfection excellently paired with fermented black beans and olives brightening the cod fish's buttery flavour.

Baked Lobster with XO Sauce and Cheese 4/5

I thought the Baked Lobster with XO Sauce and Cheese would be very rich and pungent, but the flavours were quite subtle. I am not sure whether it is the real intention, but it does allow me to appreciate the lobster meat's freshness, instead of dressing the beautiful meat in a creamy and strong dressing.

Slow-cooked Sweet and Sour Pork Ribs with Fried Bun 4/5

Sweet and Sour pork I have eaten a lot, but pork ribs is a first for me. The Sweet and Sour Pork Ribs fell off the bone with ease, and the sauce is well balanced, not selling the limelight. It even comes with fried bun to allow diners to wipe up the delicious sauce.

Chef Jereme's Signature Golden Fried Rice with Preserved Meats 4.2/5

Most chefs will add the lup cheong into the fried rice to infuse it with the beautiful aroma. However, Chef Jereme has taken a step further in his Golden Fried Rice to dice the preserved meats into the fried rice, elevating the whole enjoyment with the lup cheong's aroma in each mouth fill.

Glutinous Rice Cake 4.2/5, Stuffed Glutinous Rice Dumpling 4/5, Fermented Rice Wine Ice Cream 3/5

Wrapping up the dinner is a trio of dessert that consists of Crispy Glutinous Rice Cake with Shredded Coconut, Stuffed Glutinous Rice Dumpling with Mixed Fruit and Fermented Rice Wine Ice Cream.

Note: This is an invited tasting.

藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Saturday, February 9, 2019

D9 Cakery @ Hilton Singapore - Presents An Enhanced Saturday High Tea Buffet For A Leisure Afternoon Indulgence


Situated within Hilton Singapore, D9 Cakery launches its enhanced D9 Saturday High Tea Buffet, showcasing beautifully handcrafted D9 artisanal cakes by Executive Pastry Chef Cindy Khoo in a six-meter display. The line-up also presents over 30 choices of international and local delights, featuring six live stations of gourmet carvings, seafood bar, Parmesan cheese wheel pasta, stone-hearth oven cooked pizzas and a variety of gastronomic savoury and local favourites.


Starting with the savouries, the 14-hour slow roasted Wagyu Beef Leg is carved out and served by the chef upon request. The tender and juicy slices will surely satisfy all meat cravings.


Hop over to the live Parmesan cheese wheel pasta station, where the chef prepares à la minute serving of enticing King Prawn ‘Tom Yam’ Pasta with fragrant coconut milk and spices. Scoop out the pasta from the cheese wheel personally and scrap out some of the cheese as well to go with the pasta.


Indulge in ocean-fresh Thai tiger prawns, Japanese clams and New Zealand green mussels at the seafood bar.


At the Japanese specialty corner, there are various options of hand-rolled maki ranging from ‘unagi’ eel, ‘ebi’ fried prawns, and soft shell crab to classic sushi favorites of salmon, prawn and ‘kohada shelk’ gizzard shad fish sushi.


Some of the highlights from the savoury selections include the Charcoal Bun Pulled Wagyu Beef Sliders, Crispy Soft Shell Crab in a brioche bun.


For local comfort options and all-time favorites, try the Singapore Laksa, Oyster Omelette, Chicken and Lamb Satay, Assorted Chinese Dim Sum and many more.


Lastly, relish in the dazzling array of artisanal handcrafted pastries to end the meal on sweet note - The main highlight of the Saturday Afternoon Tea Buffet. Some of the must-tries are Executive Pastry Chef Cindy Khoo's signature recommendations of sakura velvet, royal hazel, belle, carrot cake, citron tart and pecan walnut tart.


The delectable spread also includes homemade macarons, pralines, classic loafs, marble cakes, cheesecakes, freshly baked scones and a live chocolate fountain with homemade financier, marshmallow, fresh strawberries and mango.


Indulge in endless goodness and memorable moments with friends and family at the leisurely D9 Saturday Afternoon High Tea Buffet; every Saturday, from noon until 3pm that is attractively priced at $48 for adults and 50 per cent off for children aged between five and 12 years old, inclusive of free flow coffee and over ten selections of TWG teas. Diners can also take advantage of the ‘Pay 2, Dine 3’ offer with two-day advance reservation for Citibank card members from now until 31 March 2019.


New D9 Cakery Saturday High Tea Buffet Pricing
- $48 per person with free flow of coffee and TWG teas
Additional $35 for free flow selected wines and beer
- $24 per child (aged five to 12 years old) / Child below the age of five dines for free.

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.

D9 Cakery 
Hilton Singapore
Lobby Level
581 Orchard Road
Singapore 238883
Tel: +65 67303392
Nearest MRT: Orchard (NS Line)

Opening Hours:
Sat: 12pm - 3pm

1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Journey time is about 8 minutes. [Map]