Social Place (唐宫小聚) @ Forum The Shopping Mall - Classic Chinese Dishes With New-Age Twist

Established in Hong Kong in 2014, Social Place (唐宫小聚) has recently launched its first outlet in Singapore at Forum The Shopping Mall. While its contemporary Chinese cuisine is the main drawn, Social Place is also known for its retro-chic interior, where a ping pong table is being set up within the restaurant that serves as both an iconic feature of the brand and a dining table. And you will see, as you make your way around the restaurant, Social Place Singapore brings that chic personality even further by installing a glossy feature wall made out of mahjong tiles.

Sweet & Sour Pork on Ice 4/5

On the menu are classic Chinese dishes with a new-age twist. Be it mains or dim sum, expect them to take on a new personality. Sweet & Sour Pork on Ice ($24.80) is a combination that sounds very odd, but you will be surprised by the end product. The sweet sauce glaze, when in contact with ice, crystallises and keeps the battered pork crisp without turning the inside of the meat cold. The pork was still succulent when I bite into it. The pineapple chunks in the sauce provide the sourness, while melons and blueberries lend some refreshing sweetness. As the ice melted, there wasn't a pool of saucy mess. Instead, the sweet and sour glaze hardened into a coat, and the candied pork just got tastier.

Seafood Crackling Rice Soup 4.5/5

The Seafood Crackling Rice Soup ($24.80) was the most comforting and nourishing rice soup I had till date. Prepared by simmering crab and prawn shells for several hours, the seafood broth is the essence of the dish. The use of Jasmine rice, Orzo pasta and diced scallops provide a range of textures in every bite. But what brings the texture and flavour up a notch is the addition of the crispy rice grains at the end, that sizzle releases flavours into the hot broth.

Wagyu Char Siu 4/5

A luxurious version of Cantonese roast meats, Wagyu Char Siu ($28) replaces pork with beef which was marinated with a soy-based sauce, then grilled, before finishing it off with black pepper. Evenly cooked, each slice of the char siu was mouth-filling, with flavours developing slowly as the fats dissolved readily in my mouth.

Roasted Quail 3.8/5

Roasted Quail ($9.90/quail) is prepared by braising the bird in a proprietary concoction infused with more than ten different spices and herbs. The bird was roasted to a beautiful and enticing golden brown, and those crispy wings are definitely something to be savoured upon slowly. You really don't need any sauce to go along with it as the skin itself is flavourful and the meat somewhat moist as well. If this is your first encounter with a quail, it won't be your last.

Eggs (Ain’t) That Simple 3/5

Social Place teases your mind with Eggs (Ain’t) That Simple 辣子鸡 ($22.80) - A platter of fiery Sichuan chicken served with two portions of chilled mango pudding disguised as ‘yolks’ nestled within eggshells. Besides the appealing presentation, the contrast between the spicy and sweet, hot and cold elements of the dish changes the experience of enjoying a typical dish.

Baby Cabbage in Soya Milk 2.8/5

Baby Cabbage in Soya Milk ($16.80) features young cabbage greens stewed in soya milk. The overall taste is on the sweeter side. Perhaps some minced garlic may be useful to add a punch of flavours.

Cold Foie Gras in Special Fermented Rice Wine 4.5/5

There is also a wide selection of cold dishes to choose from. My favourite, to my surprise, is the Cold Foie Gras in Special Fermented Rice Wine ($16.80). Instead of serving it as a whole, the foie gras became slices of buttery goodness. Like butter being soaked in ice water, the low temperature helped to keep its fats in shape, and the melt-in-your-mouth sensation was accentuated in each slice. The rice wine helps to cut the richness of the foie gras, and its sweetness complements its livery taste.

Shrimps in Chinese Wine 4.2/5

Shrimps in Chinese Wine ($16.80) may seem like any other similar shrimps in wine dishes, but the addition of Sichuan pepper into the Hua Diao wine laced the succulent shrimps with another dimension of aromatic spiciness.

Charcoal Custard Bun 4/5

Visually stunning with strokes of gold brushed against the coal-black skin, the Charcoal Custard Bun ($8.80) here was pillowy and really had that 'bursting' effect as I tore the dough apart! The custard filling had a right balance of sweetness and savouriness, and its consistency was good as well.

Truffle Shiitake Buns 3/5

A more common find would be the Truffle Shiitake Buns ($6.80). The dough was quite fluffy, and I appreciate that the truffle oil wasn't too overwhelming.

Deep-Fried Lobster Glutinous Puffs 3/5

Deep-Fried Lobster Glutinous Puffs ($7.80) are Mangosteen-shaped treats made with glutinous dough, and within is a savoury filling of crab meat which was cooked in lobster broth. Even though the filling was not lobster meat, which many may be in doubt, the crustacean flavour was strong, and the mochi-like exterior was a joy to munch on.

Small Pig Pudding 3/5

We ended our dinner with a cute custard-based Small Pig Pudding ($6.80 per piece) served with coconut milk. What I appreciate about Social Place is that contemporary Chinese cuisine here is not just about using ingredients that are currently in trend, but it is also about changing the entire execution, interacting with all of our senses.

Written and photography 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.


Social Place
Forum The Shopping Mall
583 Orchard Road
#01-22
Singapore 238884
Tel:+65 88702288
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Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Sun: 1130am – 230pm, 6pm – 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Walk down Orchard Road to destination. Journey time about 12 minutes. [Map]

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
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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]

Yan Restaurant (宴) @ National Gallery Singapore - Encapsulates The Heart And Soul Of Cantonese Cuisine With A Refreshed Menu

Yan Restaurant (宴) at National Gallery Singapore welcomes new Head Chef Ng Sen Tio. Under his belt is three decades of experience in the kitchens of Chinese restaurants in Singapore. Staying true to Yan's ethos of offering a convivial feast of Cantonese flavours for the tummy, eyes and soul, Chef Ng curates a new and refreshed menu.

We started with a trio of starters which gives us a glimpse of the refreshed menu. On the plate, we have the Marinated Okra with Homemade Spiced Sauce, House Special Caramelized Barbecued Pork and Fried Minced Duck Meat with Cuttlefish Paste in Egg Pancake. The spiced sauce for the okra is like our local "Hae Bee Hiam" which complements the crunchy green excellently. The barbecued pork uses the "wu hua rou" cut which has a delectable fat to lean ratio. It is also beautifully caramelised and not overly sweet, this is a joy to eat. Lastly, the egg pancake comes with different layers of texture at play. This is a traditional dish taught by his mentor in the 1970s. While it is good, I can't really taste the duck meat in it.

Golden Pumpkin Broth with Seafood and Chicken Paste Beancurd 4.2/5

The Golden Pumpkin Broth with Seafood and Chicken Paste Beancurd ($18 per serving) is a dish that can be enjoyed by both young and old. The paste beancurd ball is so soft that it is easy for the old to indulge in. The young can have it with the ease of mind that they will not find fish bones in it. As for me, the sweet pumpkin broth packed with essence from the pork and chicken consomme goes really well with the pillowy paste beancurd ball. Each spoonful feels like floating on cloud nine.

Claypot Work-fried Prawns with Fish Maw, Vermicelli and Homemade XO Sauce 4.5/5

A dish that I will definitely order in my re-visit is the Claypot Work-fried Prawns with Fish Maw, Vermicelli and Homemade XO Sauce ($38/$57/$76). The ingredients are braised separately and cooked with the XO sauce, melding everything the flavours together. It is then garnished with fresh buds of night-blooming jasmine, emitting a sweet scent as the lid is lifted.

Wok-fried Crab with Homemade Pumpkin Sauce 4.5/5

For those that have gotten tired of chilli, salted egg or black pepper crab, the Wok-fried Crab with Homemade Pumpkin Sauce will be a delightful substitute. The sauce is creamy and sweet. The addition of curry leaves perks it with aromas. It is one finger-licking tasty dish that you probably doesn't want to miss. Not to forget ordering some fried mantou to wipe clean the sauce.

House Special Local Lobster Porridge with Clams and Puffed Rice 4.2/5

For something comforting, there is the House Special Local Lobster Porridge with Clams and Puffed Rice. The robust broth is made from chicken stock, lobster and prawn shells. Then steamed rice and seafood are added, allowing the rice grains to absorbed the flavours. Before serving, deep-fried crispy purple rice is added for that extra textural enjoyment.

Chilled Peach Resin with Osmanthus and Aloe Vera Jelly 4/5

Finishing off the dinner, I have the Chilled Peach Resin with Osmanthus and Aloe Vera Jelly. It is light and refreshing, yet not overly sweet with crunchy peach resin.

Noted: This is an invited tasting.


Yan Restaurant (宴)
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178958
Tel: +65 63845585
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Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

Direction: 
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Turn left onto Coleman Street. Walk down Coleman Street. Walk to destination. Journey time around 5 minutes. [Map]

Fook Kin (福劲) @ Killiney Road - Heavenly Char Siew Brought To You By Roast Paradise

Nestled along the shophouses at Killiney Road, Fook Kin is all about damn good Char Siew. With its brightly lit with neon lights and retro-Chinese furnishings juxtaposed with edgy graffiti murals, it is not difficult to spot. Conceptualised by The Muttons DJs, this restaurant serves up dishes centred around Cantonese-style roasts in a modern setting, and partnering with the famed Roast Paradise hawker stall means Fook Kin is not just about the ambience, it is about the food too.

While most of such modern concepts and even Chinese restaurants have switched to using automated equipment for their roasts, the team here still uses the labour-intensive traditional Apollo Drum roast oven. What resulted is a plate of their signature Caramelised Char Siew ($6.80), that I find unbeatable. It had a sweet, smokey charred exterior that behaved almost like the caramelised sugar crust of a creme brulee. A very subtle crack as I took a bite and the meat encased within was delicious with its fats nicely broken down. Its texture was impressive, like a perfectly seared Waygu beef steak. Even when picking up the thicker cuts, they were just as good.

As for the Golden Crackling Siew Yoke ($6.50), the cracking was excellent, and the meat was tender, but a fattier cut would have made it even more satisfying.

Side dishes are available for sharing as well. One of the popular appetisers here is the Triple Happiness Tofu ($9.80), featuring cold tofu topped with floss, roe and century egg. The amount of century egg was disappointing, and its much-anticipated flavours didn't come through as well.

Two Way Kai Lan ($9.80) is delightful with a portion of fried finely chopped Kai Lan. It tasted a lot like kale, and I find it really moreish with the floss topping.

With its roasts and this bowl of Golden Lotus Roots Crisps ($7.80), Fook Kin has a great potential of being a themed bar. After all, they do have a private dining room behind, like where a speakeasy bar will be situated. Tossed with salted egg yolk, these thick cuts of lotus roots chips are finger-licking tasty bar bites to have along with your beers. The beer selection is limited but good enough for an affording drinking session with yourself or your buddies.

Fook Kin offers hearty rice and noodle dishes too.  A light version of Maggie Choo in Bangkok, I would say.

Written and photography 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.


Fook Kin 福劲
111 Killiney Road
Singapore 239550
Tel: +65 67373488
Facebook
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 1130am - 930pm

Direction:
1) Alight at Somerset MRT station. Take Exit A. Cross the road. Cut through Comcentre to Killiney Road. Turn right onto Killiney Road. Walk to destination. Journey time about 8 minutes. [Map]

Relish @ Fraser Tower - Transformed Into Roketto Izakaya When Night Falls

For those that missed the food at Wild Rocket by Chef Willin Low when it closed last year, you will be rejoiced to know that Chef Willin has brought the Mod-Sin DNA of Wild Rocket to Relish at Fraser Tower. When night falls, Relish will be transformed into Roketto Izakaya offering a casual dining bar concept featuring modern Singapore small bites and sharing plates, in the evening of Tuesdays to Saturdays.

Fish Collagen Broth 4.5/5

Having not dined in Wild Rocket before, I am not sure what to expect at Roketto Izakaya. Our first dish is the Fish Collagen Broth ($5). The flavourful and milky broth is from the essence of slow cooking the fish bones. No milk is added. The centrepiece is the fish cake that is coated with deep-fried egg. There is even fat choy in the soup. Chef Willin has kept the characteristic of our local fried fish soup but elevated it in his interpretation.

Har Jeong Pork Keropok 3.5/5

The Har Jeong Pork Keropok ($8.50) is quite addictive on its own. The thinly sliced pork belly is deep-fried until bacon-like crispy with the pungent prawn paste flavour. However, I am mix about the kaffe lime mayo dip. I felt that the intensity of the kaffe lime, sort of overpowered the prawn paste flavour.

Tandoori Pappadum Nachos 4/5

The Tandoori Pappadum Nachos ($8.50) is not your typical nachos with cheese dip. Instead, the corn chips are replaced with pappadum and paired with tandoori minced meat and yoghurt. An interesting take giving it an Indian influence.

Aburaage Rojak Salad 4.8/5

The Aburaage Rojak Salad ($15) elevated the local dish with the use of the Japanese aburaage in place of the local tau pok. The 'hae kor" ice cream substitutes the prawn paste sauce for rojak, binding the dish together. This is a brilliant dish that transforms a three dollar hawker dish into a fifteen dollar restaurant dish.

Har Jeong Tin Gai 4.2/5

The Har Jeong Tin Gai ($12) looks like chicken drumstick at one glance. They are really tender and juicy with a light crispy batter.

Curry Chicken Shepherd Pie 4.5/5

I thought the Curry Chicken Shepherd Pie ($15.80) is a crazy idea but Chef Willin actually made that happen, and it tastes delicious. You have to try it for yourself to know how great the combination really works. The curry chicken recipe is super shiok.

Krapow Prata Pizza 4/5

Chef Willin's love of Thai flavours can be seen in the Krapow Prata Pizza ($15). Instead of pizza dough, a crispy prata takes its place. It is topped with spicy minced meat, Thai basil, chilli and cheese.

Nasi Lemak Chicken Wings 3.5/5

The Nasi Lemak Chicken Wings ($8.50) comes with liquid rice and ikan bilis. It is a unique take of the traditional dish. However, it didn't quite excite me. I didn't like the skinny, crispy chicken wings. I prefer those that are tender and juicy.

Rendang Beef Cheek 3/5

While everything has been spot on so far, the Rendang Beef Cheek ($20) pales from the rest. The beef cheek probably has been sous vide which lacks the fibrous bite. The rendang also fell short in flavours and depth.

Char Siew Rice 3.5/5

Unfortunately, I didn't like the Char Siew Rice ($20) too. While the char siew is tender, it didn't have the char and sweetness that made me fell in love with the roast. The brown rice was a bit too hard and dry for me also.

Wild Rocket Chendol 4.2/5

Bur Bur Hitam 4/5, Wild Rocket Strawberry Cheesecake $9.20

For desserts, we have Wild Rocket Chendol ($8.50), Bur Bur Hitam ($7.80) and Wild Rocket Strawberry Cheesecake ($9.20). I would recommend saving some space for these wonderful desserts. I only hope I have a second stomach.

Although I have not visited Wild Rocket, I am glad that I still can taste some of the signature wild rocket dishes, in a more casual form at Roketto Izakaya. Chef Willin's modern Singapore cuisine indeed has brought our local food into a whole new level.

Note: This is an invited tasting.


Relish
Frasers Tower
182 Cecil Street
#02-12/13
Singapore 069547
Tel: +65 69045458
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon: 11am - 3pm
Tue-Sat:  11am - 3pm, 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Walk to destination. Journey time about 5 minutes.