Shi Wei Xian HongKong Tim Sum @ Aljunied Avenue 2 - Cheap And Good Handmade Dim Sum

Nowadays it is quite hard to find handmade dim sum and that it is reasonable priced. At Shi Wei Xian HongKong Tim Sum, located inside a coffeeshop along Aljunied Avenue 2, a basket of dim sum starts from $3 here. Apparently the stall still handmade their dim sum and they are only open on weekends.

Carrot Cake 3.8/5

The Carrot Cake ($3) is pan fried with a slight brown crisp on the exterior but inside is soft and moist. What I enjoy is the bits of lup cheong in the carrot cake, it gives it an additional boost in aroma for a rounder finish.

Fried Yam Puff 4.5/5

What I enjoyed most is their Fried Yam Puff ($3) or also known as Wu Kok. This is as good as any restaurant standard. Wearing a coat of light crispy batter, biting into it will reveal the char siew filling. Together with the fragrant yam, the combination is unbeatable.

Bean Sauce Chicken Feet 4/5

I love my chicken feet and I have to say the Bean Sauce Chicken Feet ($3.20) is really well done. I enjoyed sucking off the chicken skin off the bone which has absorbed the delicious bean sauce.

Beancurd Sheet Roll 4/5

Another delectable item on the menu is the Beancurd Sheet Roll ($3.20). Wrapping in thin beancurd roll, it is stuffed with lavish fish paste for a delightful enjoyment.

Char Siew Chee Cheong Fun 3/5

I didn't quite like the Char Siew Chee Cheong Fun ($3.30). I find the rice roll is a bit on the thick side. As for the sauce, it is the sweet type instead of those Hong Kong style soy sauce type.

Quail Egg Dumpling 3.5/5

Besides the regular items on the menu, the staff recommended me to try to some of the specials for the day. One of them is the Quail Egg Dumpling. It is like having a siew mai stuffed with a quail egg. Pretty interesting for a coffeeshop stall to create something from the norm.

Spinach Siew Mai 4/5

The other special I tried is the Spinach Siew Mai. I was a bit surprise to see that the stall is willing to adapt with time and step out from their comfort zone. I really applauded the effort to keep themselves in time and hopefully renew their customer base, injecting a bit of hipster into their food.


Shi Wei Xian HongKong Tim Sum
Blk 119 Aljunied Avenue 2
#01-06
Singapore 380119
Tel: +65 81114950
Nearest MRT: Aljunied (EW Line), Paya Lebar (CC Line, EW Line)

Opening Hours:
Sat-Sun: 7am - 5pm

Direction:
1) Alight at Aljunied MRT station. Take Exit B. Turn left and walk towards Aljunied Road. Take the overhead bridge. Cross the road and walk to bus stop opposite Aljunied MRT station (Stop ID 81081). Take bus number 80. Alight 2 stops later. Walk to Aljunied Crescent. Walk to destination. Journey time about 10 minutes. [Map]

 2) Alight at Aljunied MRT station. Take Exit B. Turn right and walk to Geylang East Ave 1. On Geylang East Ave 1, turn left and continue to the end of the road. Cross the road and continue on Aljunied Crescent. Walk to destination. Journey time about 15 minutes. [Map]

3) Alight at Paya Lebar MRT station. Take Exit C. Walk to bus stop at Paya Lebar MRT station (Stop ID 81119). Take bus number 134 or 155. Alight 2 stops later. Cross the road. Walk to Aljunied Crescent. Walk to destination. Journey time about 10 minutes. [Map]

Guan Dynasty @ United Square - Offering Handmade Dim Sum and Hong Kong Roasted Delights

Guan Dynasty is a new dim sum restaurant that has opened at United Square. The restaurant tucked in a corner of the basement, is the latest concept by Guan Chee which also owns other brands such as Guan Chee Hong Kong Roasted Duck, I Fish and Sumber Ayam.

Steamed Signature Dace Siew Mai 3.5/5, Steamed Pork Rib with Black Bean Sauce 3/5

We started with the Steamed Signature Dace Siew Mai ($6.80) and Steamed Pork Rib with Black Bean Sauce ($5). The siew mai was plump and juicy. The pork rib unfortunately was a bit too fatty for my liking.

Steamed Hot & Spicy Dumpling 2.5/5

I find the Steamed Hot & Spicy Dumpling ($5) disappointing The dough for the dumpling was too thick and the sauce was not fragrant too.

Steamed Rice Roll with Crispy Shrimp 4/5

Not all the dim sum items are bad here. Take for the Steamed Rice Roll with Crispy Shrimp ($6.50). It is a delectable contrast of texture where one will get the play of smooth silky rice roll and sweet crispy shrimp.

Baked Black Pepper Duck Bun 4.2/5

Steamed Custard Bun Salted Egg Yolk 4/5

For the selections of bun, I tried the Baked Black Pepper Duck Bun ($5.50) and Steamed Custard Bun Salted Egg Yolk ($5.20). Comes in charcoal black is the duck bun which has a slight crust on the exterior. It is stuffed with minced duck pieces in a sweet peppery sauce. As for the custard bun, the soft and fluffy bun is filled with oozing salted egg yolk sauce that is fragrant, sweet and creamy.

Guan Dynasty Roasted Duck 4.2/5

Guan Chee started its business with Hong Kong roasts back in the days when it is a humble stall in Hougang back in 1983. With up to 35 years of roasting experience, no wonder their Guan Dynasty Roasted Duck ($12.80 per portion) is roasted to a delightful succulent with crispy skin.

Shrimp Wonton Noodle Dry 4.2/5

Not to be missed is the Shrimp Wonton Noodle Dry ($6.90) which is really good too. The egg noodles are springy and did not have the alkaline taste. It even comes with huge wonton that is stuffed with crunchy shrimp.

Note: This is an invited tasting.


Guan Dynasty
United Square
101 Thomson Road
#B1-09/64/65
Singapore 307591
Tel: +65 65656465
Facebook
Website
Nearest MRT: Novena MRT station (NS Line)

Opening Hours:
Mon-Fri: 10am - 10pm
Sat-Sun: 9am - 10pm

Direction:
1) Alight at Novena MRT station. Take Exit B1. Walk to destination. Journey time about 8 minutes. [Map]

Labyrinth @ Esplanade Mall - New Expression Of Singapore Cuisie By 1 Michelin Starred Restaurant

I remembered my first visit to Labyrinth a couple of years back when the restaurant moved from Neil Road to its current location at Esplanade Mall. Back then Chef Han Li Guang is known for its replica of the hawker dishes, such a bak chor mee, chilli crab ice cream, chendol xiao long bao. Now Chef Han has embarked on a new chapter, elevating his culinary knowledge, skill and appreciation for the local ingredients. Labyrinth today is focused on how best to show off the bounty of our local farms, orchards and sea through its intrinsic flavours, and by way of flavour pairings.

L

Tea Egg with Oolong Tea 4/5

We had the Chef's Tasting Menu at $178 for 16 courses. You can add another $80 for wine pairing. We started with the Amuse Bouche which is Tea Egg with Oolong Tea. Quail egg is used in stead of the usual chicken egg that you get elsewhere. Using a mix of modern techniques and traditional ways of making the tea egg, the quail egg has a delightful tea aroma and smokiness while the yolk is still running.

Nasi Lemak Cheong Fun 4/5

Next is a few bite size dishes that showcases Chef Han's favourite street food. First is the Nasi Lemak Cheong Fun. The petite looking cheong fun is wrapped with sambal chilli and egg yolk gel. It is then topped with cucumber, chicken skin and ikan bilis. Once you pop it into your mouth, every components will come together, reminiscing the familiar local nasi lemak dish.

Braised Baby Abalone 3.5/5

What is impressive is the making of the black colored nest using dehydrated black moss. It is not an easy process in order not to break it. Sitting inside the black moss tart is the Braised Baby Abalone that is grilled over charcoal and dressed in a traditional house-made oyster sauce.

Heartland Waffle 4.5/5

I am not sure about you but my head will turn whenever I walk passed those heartland stalls selling waffle, the smell of the pandan aroma always makes me want to savour them. Over at Labyrinth, you get that fragrant pandan flavoured Heartland Waffle sandwiched with local duck liver pate and goji berry jam. The combination sounds weird but its heavenly.

Ah Hua Kelong Lala Clams 4.2/5

Ah Hua Kelong Lala Clams is probably the most exquisite clam dish I ever eaten. The lala clams are painstaking lined up neatly in a tart made of wonton skin for texture, with a bed of Chinese spinach as the base. It is then topped with dog fennel and served with XO sambal sauce.

Labyrinth Rojak 4.8/5

The Labyrinth Rojak is the most unassuming looking dish among the dishes in the menu but it is the most standout dish for me. Taking inspiration from the local rojak street food which reflects the colorful culture of Singapore cuisine, the interpretation here uses a variety of edible herbs, together with stingless bee honey (a species of bee without sting) and cempedak sorbet to create that familiar flavour but yet different.

Ang Mo Chicken Rice 3.5/5

The Ang Mo Chicken Rice comes in dumpling stuffed with diced chicken. The chicken dumpling is cooked in a chicken rice stock of pandan, spring onion, garlic, ginger and chicken bones to get the familiar Haianese chicken rice flavour. Unlike the usual chicken rice, it is served with a white sauce together with button mushrooms. Not forgetting the chilli sauce from Chef Han's grandma's recipe, an important component for a a plate of chicken rice.

Grandma's Fish Maw Soup 4.2/5

The Grandma's Fish Maw Soup comes with a rose petal of fish cake made using yellow tail snapper without the use of flour and egg white. Two types of fish maw are used in this dish, barramandi and catfish fish maw. The catfish fish maw is blended with the black chicken soup while the barramandi fish maw is layered within the 12 petals of fish cake. The leftover trimmings of the fish maws are dehydrated and deep fried into fish maw crackling for further appreciation of its texture.

Local Wild Caught Crab 4/5

Still from the sea, we have the Local Wild Caught Crab from Ah Hua Kelong. The deshelled flower crab meat known for its sweetness is paired with chilli crab ice cream and ribbons of egg white. I thought the egg white looks like strands of noodles. Last but not least, the dish is dressed in a emulsion of shaoxing and chicken fat binding the the dish together.

Nippon Koi Farm Silver Perch 3.8/5

The Silver Perch from Nippon Koi Farm is served in a herbal bak kut teh broth, that is paired with textures of black garlic, you char kway puff, ulam rajah flower and fish lard. Herbal soup usually goes with pork or chicken but this combination kind of surprises me. It did not masked the appreciation of the main ingredient while at the same time complementing it, giving it a comforting and nourishing finish.

Uncle William's Quail 4.5/5

The Quail dish is cooked in two ways. The legs are chargrilled while the breast meat is slow roasted. They are paired with house-made satay espuma. Diner is encourage to pick up the quail leg as like a skewer, dipping into the satay espuma. The nuttiness of the satay sauce goes really well with the quail meat. As like any satay stall, the dish also comes with house-made muah chee, burnt pearl onions, pickled cucumber which replaces the typical ketupat, onions and cucumber.

Lost Grain Fried Rice 4.8/5

You must be wondering why the rice dish is called Lost Grain Fried Rice. This is because Labyrinth uses the special Thai Hom Mali rice grain that has been lost for over 70 years and re-cultivated in recent times. The execution may seems simple, fried with eggs, crispy white bait and dried scallop but this is probably one of the best fried rice I have ever eaten.

Bean to Bar 4.5/5

For the pre-dessert, we have the Bean to Bar. Basically dark chocolate from the one of only two bean to bar chocolate-makers in Singapore. Interestingly the artisanal dark chocolate has dark soy sauce in it, giving it a nice saltiness like sea salt. This is finished off with cocoa nibbs, shaoxing wine gel and wood sorrel.

Clam Leaf Snow 4/5

The palate cleanser is the Clam Leaf Snow, which probably inspired from the kakigori or our local ice kachang. For those not familiar with clam leaf, it has a number of names, known as moses in the cradle plant, oyster plant or boat lily. It is a type of plant that Chinese like to use it to boil herbal tea. Underneath the snow, one can find diced pink dragon fruit and fresh pomegrante seeds. The white paper-like sheet thing on top of the snow ice is rosella meringue. A refreshing and health beneficial palate cleanser before moving on to the dessert.

Soy Bean Curd 4.2/5

The sight of the Soy Bean Curd may not look very appetising but this is surprisingly good. Putting aside the effort of making its own bean curd, the restaurant also make its own yoghurt by fermenting goat milk with keffir. Bird's nest cooked in rock sugar syrup and sago cooked with gula jawa syrup are also added into the bowl. Last but not least, brown sugar is sprinkled on top of the bean curd and torched to caramelise. A bit like having creme brulee with a layer of caramelised brown sugar on top.

Cristal de chine Caviar 4.5/5

Last but not least the Cristal de chine Caviar. It is kaya ice cream sandwiched with toast from Sin Hon Loong, a old school bakery. Caviar is topped on the toast to replace the salted butter and its garnished with blue pea flower petals and hibiscus leaves. This is finger licking good, I didn't bother to use my knife and fork at all.

Having tried both Chef Han's old and new menu at Labyrinth, my takeaway is that the culinary philosophy has matured and elevated to the next level. Instead of trying to re-interpretation the local dishes in a more "atas" way, he is focusing in showcasing the ingredients using his culinary knowledge and techniques but keeping truth to the root of his heritage.

Note: This is an inviting tasting.


Labyrinth
Esplanade Mall
8 Raffles Avenue
#02-23
Singapore 039802
Tel: +65 62234098
Facebook
Website
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Tue-Fri: 12pm - 230pm, 630pm - 1030pm
Sat-Sun: 630pm - 1030pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to Raffles Avenue. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

London Fat Duck @ Raffles City - The London Braised Duck Is Only Available Here

Known for its BBQ Irish duck, London Fat Duck at Raffles City has launched several new items in conjunction with the opening of this latest outlet. Of course, nothing will be enticing if it's not fat duck-related.

Braised London Braised Duck 3.5/5

Using the traditional Teochew method, the Braised London Braised Duck ($58.80 Whole/ $32 Half) is exclusive to this outlet. Deboned and sliced, I could see that the skin and fats have softened and given way into the herbal braising gravy. Just lightly brown, the herbal fragrant and flavour are pretty distinct. My favourite pieces are definitely those with much fats underneath the skin over the leaner part. Aside than the drumstick, the other parts came across a little dry and a little gamey. The in-house special chilli sauce dip, redeems that with its piquancy edged with a sweet fiery kick.

BBQ 3 Combination 4/5

If you still prefer the unwavering chemistry between BBQ crispy skin and succulent meat, then the BBQ 3 Combination which consists of Roast Duck, Pork Belly and BBQ Pork ($23.80) will satisfy your craving for sure.

Coriander & Fish Congee 4.2/5

You may want to ditch the rice and go for the congee here. Automation is not all evil when it can ensure consistency and quality. Stirred for hours in the automated pot, what resulted is a thick, gluey congee that comforts the soul. The new Coriander & Fish Congee ($8.50), i would say, steal the show, not because I love coriander but it's really how these 3 simple ingredients can create such a comforting taste without a hint of pungency.

Steamed Cheong Fun with Preserved Vegetables 3.5/5

Steamed Cheong Fun with Preserved Vegetables ($5.50) is also another dish that reminds you of comfort food. These humble chai poh spiking the soft, slippery cheong fun boosts the same flavour of our Chwee Kueh but with a slight difference. The chai poh used is the sweet one to balance the savoury light soy sauce.

Mala Poached Pig Liver 3/5

An interesting side dish to share would be the Mala Poached Pig Liver ($9). Though the mala is not the authentic Sichuan type that numbs your taste buds, I like the tanginess of it. It helps to cut the gaminess of the liver.

Double Boiled Peach Gum with Dates 3/5

For dessert, our local favourite Durian Mouse is available but I reckon it will be too cloying after such a meal. I prefer rounding off the meal with the Double Boiled Peach Gum with Dates ($5) which is both refreshing and nourishing.

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.


London Fat Duck
Raffles City
252 North Bridge Road
#B1-76
Singapore 179103
Tel: +65 63335580
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Mon-Fri: 1130am - 10pm
Weekend & PH: 10am - 10pm

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

Victor's Kitchen @ Sunshine Plaza - Giving You A Taste Of Hong Kong At Your Doorstep

Victor's Kitchen at Sunshine Plaza has been a household name to go for Hong Kong style dim sum in Singapore. Run by a Hong Kong chef who has worked in 5-star hotel, bringing his vast experience to Singapore, affording all day dim sum. Shame to say, I have been avoiding the place because of the crowd even though I have read many good reviews of the affordable dim sum, especially their golden egg yolk lava bun.

Tasty Queen Size Siew Mai 4.2/5

We started with the Tasty Queen Size Siew Mai ($4.80). Usually most siew mai has a higher ratio of minced meat to prawn ratio but not here. As you can see from the picture, the siew mai is stuffed with 2 prawns together with the minced meat. It gives the siew mai a crunchier texture which I enjoyed.

Poached Sze Chuan Dumpling in Spicy Sauce 4/5

For those that love spicy food, you will like the Poached Sze Chuan Dumpling in Spicy Sauce ($5.50). Each dumpling is rather huge in size, drenched in a fragrant spicy sauce that elevated the whole enjoyment.

Nemo's Porridge 3/5

The Nemo's Porridge ($4.80) may sounds a bit weird but it's actually porridge with century eggs and fish slices. I was expecting the silky, creamy type of Cantonese congee but what is served is more to the grainy side. A simple and comforting bowl of porridge to go along with the dim sum.

Golden Egg Yolk Lava Bun 4/5

The legendary Golden Egg Yolk Lava Bun ($4.80) is not to be missed. Inside the fluffy dough is the generous oozing, sweet and savoury salted egg yolk. Compared to many others that I have tried, the version here is sweeter and more buttery. The salted egg yolk flavour is not as distinct.

Hong Kong Style Pan Fried Cheong Fun 3.5/5

The Hong Kong Style Pan Fried Cheong Fun ($5.20) is slightly different from the usual cheong fun we used to eat at dim sum restaurant. Instead of drenching the steamed cheong fun with light soy sauce. the rice flour is steamed, rolled into shape and slightly pan fried. It also comes with accompanying X.O. sauce and sweet sauce for dipping.

Sausage Yam Cake 4.2/5

Lastly, we tried the Sausage Yam Cake ($4.80). It is pan fried to a beautiful crisp on the exterior, while the interior is still moist. I like the addition of Chinese sausage to the yam cake, providing that extra boost in flavour.

Do expect long queues if you plan to dine at Victor's Kitchen. On top of that, be pretty to sit shoulder to shoulder with other diners, just like those traditional dim sum places in Hong Kong.


Victor's Kitchen
Sunshine Plaza
91 Bencoolen Street
#01-49
Singapore 189652
Tel: +65 98382851
Facebook
Website
Nearest MRT: Bencoolen (DT Line)

Opening Hours:
Sun-Thu: 1030am - 8pm
Fri-Sat: 1030am - 9pm

Direction: 
1) Alight at Bencoolen MRT station. Take Exit A. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

Jade Restaurant @ Fullerton Hotel Singapore - A Whole New Dim Sum Experience

Jade Restaurant at Fullerton Hotel Singapore has just undergone a revamp. Imbued with elegance, garden-inspired wallpaper now adorns the partitioned areas with hues of Spring. With this new light and warm interiors, yes, Spring it is with Jade's new experience - Gourmet Dim Sum Treasures, available on weekends and public holidays. Reflecting the native birds residing on the wallpapers, master Chef Leong Chee Yeng and his award-winning team named their new dim sum set menus Purple Finch, Paradise Flycatcher and Royal Peacock respectively.

3 Assorted Dim Sum 4/5

We started off with a trio of contemporary bites from Royal Peacock ($108* per pax) - Scallop Dumpling topped with Salmon Roe, Golden Sea Urchin Siew Mai, and Foie Gras Truffle Shrimp Dumpling. Crowned with luscious ingredients, each dainty piece of dim sum is packed with extravagance in both taste and texture. Served in an individual basket, I love the fact that I get to have a private moment with all the 3 assorted dim sum instead of having to pick from the common basket.

Double Boiled Fish Maw 4/5

One of the most prided dishes in Cantonese cuisine is of course the double boiled soup - Double Boiled Fish Maw from Paradise Flycatcher menu ($88* per person). Despite it's clear base, I could instantly taste the collagen rich consistency in one sip.

Garden of Roasted Delight 4/5

The roasts here are highly recommended. None of the set includes that, so you got to order from the Master Chef’s Specialty section. Our Garden of Roasted Delight is made of Honey-glazed BBQ Pork, Roasted Duck, Thousand Layer of Pig's Ear, Thinly Sliced Pork and Crispy Roasted Pork Belly. The cold and crunchy pig's ear, which reminds me of Sichuan's pig's ear salad, adds an interesting character to this garden of roast meats. Start off with this appetising crunch before you proceed with the rest. The char siew has fats that melts away readily to flavour its caramelised sweet sauce encasing the meat, and the Crispy Pork Belly provides the same satisfaction with its incredibly crispy skin atop its tender meat which is almost wobblingly tender.

Wok-fried Rice Flour Rolls with Scallop in X.O. Sauce 4/5

To cap the meal, we had Wok-fried Rice Flour Rolls with Scallop in X.O. Sauce from the Purple Finch menu ($68* per person). The star of the dish is not the scallop but the umami-laden X.O sauce here that makes any plain carbs a treat on its own. The essence of dried scallops and prawns, spiced up with chilli, garlic and onion, brings life to the otherwise plain rice flour rolls as it imprints a layer of wok-hei on its surface.

Dessert 3/5

Wrapping up is a summery dessert - Shaved Pineapple Coconut Ice with Champagne Jelly, that comes together with a Bird’s Nest Egg Tart. The icy dessert is indeed a refreshing respite from the meal. Served warm, the egg tart perfumed my fingers with its buttery crust which is so fine that I could barely hold it without crushing it.

Although the new menu is a lot more refine, I feel the spirit of chit chatting with loved ones over sharing baskets of dim sum is lost. That said, single portion serving allows much more intimate dining, especially for table of two. Moreover, you get to enjoy the luxurious dim sum in an unhurried manner as there is only one seating implemented from 12.00 p.m. to 3.00 p.m.

*All set menus require a minimum of two persons to dine. Prices are subject to service charge and prevailing government taxes.

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.


Jade Restaurant (玉楼）
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Dim Sum
Weekends & PH: 12pm - 3pm

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]