Choon Hoy Parlor (春花) @ Beach Road - A Singapore Soul Food Haven

With the relocating of The Masses, the space has been transformed into a new concept by Chef Dylan Ong — Choon Hoy Parlor (春花). This cosy spot offers Singapore soul food, featuring a multicultural smorgasbord of heritage and heirloom recipes and hawker dishes close to the heart of Singaporeans.

Mini Fried Pomfret 3/5

We began our dinner with the Mini Fried Pomfret ($8.90/5pc, $15.90/10pc), deep-fried to a delightful crisp. Paired with the accompanying Plum Tao Cheong Dip, it was a pleasant start, though it didn't quite stand out among the other offerings.

CHP Signature Our Rojak, Our Own Way 4.2/5

The CHP Signature Our Rojak, Our Own Way ($8.90) is a refreshing, modern take on the traditional local rojak. It comprises seasonal fresh vegetables like starfruits, Japanese cucumbers, jicama, and rose apple, topped with house-made Rojak ice cream and garnished with You Tiao, century eggs, and peanuts. This innovative twist on a classic dish was a delightful explosion of flavours and textures.

CHP Signature Salad: Ulam 3/5

Next, we tried the traditional Malaysian dish, the CHP Signature Salad: Ulam ($15.90). Served cold on crushed ice, it featured fresh seasonal vegetables like paku fern, white corn, rose apple, jicama, lady's finger, Japanese cucumber, papaya, and seldom leaves. It was accompanied by Sambal Belacan and Ginger Flower Emulsion dips. While refreshing, the raw vegetables might not appeal to everyone.

Coin Prata 5/5

The Coin Prata ($8.90) served like a taco paired with lamb masala and mint yoghurt, was a highlight. The lamb masala, which Chef Dylan learned from an Indian chef, was robust and flavourful. Coupled with the crispy prata, this dish was an explosion of flavours and textures—a must-try!

Pork Tongue 3.8/5

Having eaten beef tongue before, I was intrigued by the Pork Tongue. It was more tender than beef tongue and served in a Thai-style spicy sauce paired with a crispy cracker. If I hadn't known, I would have thought it was beef brisket due to its melt-in-the-mouth texture.

CHP Signature White Pepper Pig Stomach Collagen Soup 4/5

Served in a claypot, the CHP Signature White Pepper Pig Stomach Collagen Soup ($25.90) was hearty and comforting. The peppery soup, comprising whole garlic cloves, winter melon, goji berries, pig stomach, taukee, and chives, was a warm, satisfying delight.

CHP Signature 16Hrs Bone-in Coffee Angus Short Rib 4.5/5

Inspired by the local zichar dish coffee Pork Ribs — the CHP Signature 16Hrs Bone-in Coffee Angus Short Rib ($69/700-800g) was an elevated interpretation. The fork-tender beef short rib, grilled over binchotan and glazed with coffee umami sauce, was further garnished with fried garlic chips for an aromatic finish. This dish was a standout.

Teochew Braised Duck 4.8/5

One of my favourite dishes was the Teochew Braised Duck ($69). Served with a set of condiments, including Tau Kwa Pau, sambal chilli, chopped boiled eggs, cucumbers, and yam mixed with fried hae bee hiam and fish cake, the braised whole duck leg was well-flavoured by the braising sauce for 1.5 hours and tender and succulent. The accompanying Tau Kwa Pau, a disappearing hawker dish, offered an additional way to enjoy this delightful dish.

Ayam Goreng Berempah 3.8/5

A good change from the usual Har Cheong Kai was the Ayam Goreng Berempah ($15.90/6pc). Instead of the usual whole chicken leg, it featured chicken winglets and drumsticks for a finger-licking good experience. Topped with serunding, it offered great textures and aroma.

CHP Signature Hainanese Kampong Chicken 3.5/5

A Lil Lard, A Lil Soy, A Lil Love Rice (Triple L)

The CHP Signature Hainanese Kampong Chicken ($15.90/Half, $28.90/Full) uses poached kampong chicken steamed with spring onion, ginger, and garlic. Served with minced vegetables lightly cooked in oil, soy sauce, sliced cucumbers, spring onion, and chopped ginger condiment, this iconic Singapore dish is best enjoyed with a bowl of Triple L Pork Lard Rice ($3).

CHP X Jelebu Signature Dry Laksa V2.0 3/5

The CHP X Jelebu Signature Dry Laksa V2.0 ($18.90) was wetter than expected. While the rempah was robust and fragrant, the strong cockles' flavour was not to my liking. However, I heard the restaurant has tweaked the recipe for an even more delicious version.

Yuzu Citron Cheng Tng 4.5/5

The Yuzu Citron Cheng Tng ($10.90) was an elevated take on the traditional Chinese clear soup dessert. It was simmered until flavorful with rock sugar, dried longan, dates, white fungus, sea coconut, karaya gum, and Korean yuzu citron, which gave the clear soup a deliciously new dimension.

CHP Signature Durian Chendol 4/5

Another local dessert inspiration was the CHP Signature Durian Chendol ($13.90). A gula melaka sponge cake base topped with pandan jellies, kidney beans, coconut ice cream, D24 durian puree, and corn espuma sauce, this luxe version of the traditional chendol dessert was a delightful end to our meal.

Choon Hoy Parlor (春花) is a gem for those seeking to relive the comfort and nostalgia of Singapore soul food. Chef Dylan Ong's innovative take on traditional dishes offers a fresh, contemporary twist that still holds true to its roots. Whether you're in the mood for a light snack or a hearty meal, Choon Hoy Parlor promises a dining experience that's both satisfying and memorable.

Note: This is an invited tasting.


Choon Hoy Parlor (春花)
85 Beach Road
#01-02
Singapore 189694
Tel: +65 6266 0061
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 530pm - 930pm
Sun: 12pm - 3pm, 530pm - 9pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to North Bridge Road. Cross the road to Tan Quee Lan Street. Walk down Tan Quee Lan Street to Beach Road. Turn right onto Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

Princess Terrace @ Copthorne Kings Hotel - Time-Honoured Penang-Peranakan Buffet since 1970s

Indulge in the captivating flavours of Penang-Peranakan cuisine with the exquisite Penang-Peranakan Buffet at Princess Terrace. Located within the esteemed Copthorne King's Hotel Singapore, the exquisite buffet offers a diverse selection of time-honoured Penang-Peranakan dishes that have been perfected since the 1970s. From iconic Penang Hokkien Mee to the delightful Crispy Belachan Chicken Wings and an array of Nonya Kuehs, the buffet captures the essence of this distinctive culinary heritage.

Savour the essence of Penang through the Penang Char Kway Teow offered in Princess Terrace's buffet. This renowned dish features stir-fried flat rice noodles with prawns, chicken, bean sprouts, and Chinese chives, all infused with the characteristic wok hei smokiness. Seasoned with a flavourful blend of spices and sauces, this dish captures the true essence of Penang's culinary heritage.

Another must-try is the Penang Assam Laksa, which features a harmonious blend of textures and tastes, featuring thick rice noodles immersed in a tangy and aromatic fish-based broth. The medley of flavours is elevated with tamarind, creating a delightful balance of sour and savoury. This dish is a homage to Penang's culinary traditions, offering a captivating journey for the palate through its bold and zesty profile.

Not to be missed are the Crispy Belachan Chicken Wings. The wings are expertly coated with a crispy layer, revealing tender and succulent meat within. The magic lies in the aromatic belachan seasoning, which infuses the wings with a bold umami kick and a hint of spiciness.

The Char Moey presents a fusion of textures and tastes, showcasing wok-fried porridge that's been expertly prepared to achieve a delightful balance between creamy and slightly crispy. Unlike the usual porridge, it is mildly fried to a fragrant brown. The addition of minced pork, succulent prawns, and dried cuttlefish brings layers of savoury richness, complementing the porridge's comforting nature. This dish embodies both the heartwarming essence of comfort food and the intricate palate of Penang cuisine, making it a must-try highlight of the buffet.

The buffet at Princess Terrace showcases an array of enticing dishes such as the Yang Chow Fried Rice, Sambal Goreng Tempeh, Mutton Rendang, and Satays. The Chicken Curry is a fragrant delight, with tender pieces of chicken immersed in a luscious curry sauce that's a harmony of spices and coconut milk. At the same time, the Stir-Fried Roast Pork with Dark Sauce presents succulent roast pork enveloped in a savoury dark sauce, offering a perfect balance of sweetness and umami.

Quench your thirst with a soul-soothing cup of Teh Tarik, a beloved Malaysian beverage featured in the buffet at Princess Terrace. This iconic drink, whose name translates to "pulled tea," offers a delightful combination of strong black tea and sweetened condensed milk, expertly mixed through a process of "pulling" to create its signature frothy top. Served piping hot, the Teh Tarik perfectly balances the robust bitterness of the tea and the creamy sweetness of the milk.

Experience the delightful flavours of freshly prepared Bang Chang Kueh at Princess Terrace's buffet, where the chef crafts this delectable treat right before your eyes. This interactive station adds a touch of excitement to your dining experience as you watch the skilled chef expertly create these traditional pancakes. Available in two irresistible flavours – peanut and durian.

Round up the feast with a selection of Nonya Kuehs. This tantalizing array includes beloved classics like Kueh Bengkar, Abuk Abuk, Pulut Tai Tai, Kueh Lapis, and Kueh Talam. These traditional delights are meticulously crafted to capture Peranakan cuisine's authentic flavours and textures.

Don't forget to indulge in the refreshing delight of Chendol. At the DIY station, diners can create their personalized Chendol bowl by piling them with different components, adding an interactive and creative element to their dining experience. As you craft your Chendol masterpiece, the dessert's key ingredients come together in a symphony of tastes – the creaminess of the coconut milk, the fragrant sweetness of pandan, and the rich depth of palm sugar syrup.

Overall, the Princess Terrace buffet offers an immersive journey through Penang and Peranakan cuisine's vibrant flavours and rich heritage. The diverse range of offerings, from classic favourites to innovative twists, ensures that diners enjoy a satisfying meal and gain a deeper appreciation for the cultural richness that defines Penang and Peranakan cuisine.

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.


Princess Terrace
403 Havelock Road
#1F Copthorne Kings Hotel
Singapore 169632
Tel: +65 67330011
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 10pm

Direction:
1) Alight at Havelock Road MRT station. Take Exit 5. Walk straight down Havelock Road. Walk to destination. Journey time about about 6 minutes. [Map]

Mama Jac's Kitchenette Private Dining - A Memorable and Satisfying Cantonese-Peranakan Dinner

During my visit to Mama Jac's Kitchenette Private Dining in April 2023, I had the pleasure of experiencing an 8-course meal priced at $125.50 per person. Mama Jac specialises in Cantonese-Peranakan cuisine, offering a unique fusion of flavours and culinary traditions.

Mango Salad 4.5/5

Our private dining experience commenced with the tantalising Mango Salad, a refreshing appetiser that combined the perfect balance of crunch and pungent flavours. The vibrant mangoes added a delightful sweetness to the dish.

Hai Zhou 4.8/5

Next, we indulged in the Hai Zhou, a substantial dish featuring plump prawns wrapped in crispy beancurd skin. The prawns were succulent, bursting with natural sweetness, while the beancurd skin added a satisfying crunch to each bite.

Bakwan Kepiting 5/5

One of the standout dishes was the Bakwan Kepiting, a meatball soup packed with depth and robust flavours. The generously sized meatball was juicy and tender, enhanced by the addition of crabmeat, which imparted a delightful seafood sweetness. The bamboo shoots added a layer of texture and flavour to the dish.

Brandy Cincalok Ayam 4.8/5

A highlight of the evening was the Brandy Cincalok Ayam, a unique Peranakan creation that surprised and delighted my taste buds. The combination of cincalok, a traditional fermented shrimp paste, with brandy brought a new depth of flavour to the tender chicken, resulting in a deliciously unique culinary experience.

Nonya Chap Chye 4.8/5

The Nonya Chap Chye was executed flawlessly, with the various ingredients retaining their crunch and the fermented soybean imparting a distinct savoury note that elevated the dish's overall taste.

Mengkabo (Babi Masak Asam) 4.2/5

Mengkabo, also known as Babi Masak Asam, was another standout dish on the menu. The tender pork slices were cooked in a spicy and tangy sauce, tantalising the palate with their robust flavours. We were even encouraged to enjoy the dish with cut green chilli for an added dimension of enjoyment.

Assam Pedas Stingray 4/5

The Assam Pedas Stingray, a classic fish stew, is further impressed with its tangy and spicy profile. The addition of pineapple lent a fruity sweetness that beautifully complemented the tender stingray.

Panna Cotta Chendol

We savoured the Panna Cotta Chendol for dessert, a delightful conclusion to our meal. The homemade chendol, sea coconut, corn, and red beans were immersed in a thick and creamy coconut milk infused with the rich sweetness of Gula Melaka. While the dish was served without ice to allow the natural flavours to shine, I preferred it chilled for a more refreshing experience.

Mama Jac's Kitchenette Private Dining provided an enchanting culinary journey through Cantonese-Peranakan cuisine. The meticulously prepared dishes showcased a harmonious blend of flavours and textures, with each course leaving a lasting impression. Mama Jac's passion for her craft was evident in every dish, making this private dining experience a memorable and satisfying exploration of unique flavours and cultural influences.


Mama Jac's Kitchenette Private Dining
Blk 434 Clementi Ave 4
Singapore 120434
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Nearest MRT: Clementi (EW Line)

Nan Yang Dao (南洋岛) @ Serangoon Central - Authentic And Affordable Malaysian-Style Dishes In Serangoon

Nan Yang Dao (南洋岛), a vibrant eatery offering Malaysian-style dishes, opened earlier this year. It is located within Serangoon Central and just a short walk away from Serangoon MRT. The popular eatery has seen crowds throughout the year, especially during meal times to get a taste of their extensive variety of authentic Malaysian classics.

3 Layers Coffee 4/5

We kickstarted the meal with a cup of 3 Layers Coffee ($3). This layered drink was initially inspired by Sarawak's famous '3 Layer Tea. As for the coffee version, the drink consists of three layers of black coffee, palm sugar, and evaporated unsweetened milk. Perfectly milky without being overly sweet, it is great for coffee drinkers who prefer their coffee to be milkier and sweeter.

Penang Fried Kway Teow 4.2/5

The Penang Fried Kway Teow ($6.80) is one of their signatures. The Penang's rendition has lesser soy sauce and boasts a nice wok hei aroma. The pork lard gave the dish an extra oomph and comes with essential ingredients like Chinese sausages, bean sprouts, fish cakes and prawns.

Selayang Big Bowl Curry Noodle 4.2/5

Another signature is their Selayang Big Bowl Curry Noodle ($9.90). It arrives in a giant bowl of curry mee while a plate contains the excess curry broth at the bottom to depict the overflowing goodness. The rich curry broth is fragrant and slightly spicy and comes loaded with pork belly, prawns, beancurd skin, meatball, and fishball.

Dry Curry Mee 4/5

We also tried the Dry Curry Mee ($6.90), where yellow noodles are doused in a robust and creamy curry sauce and topped with char siu slices and french beans, along with tau pok and shredded chicken. Like the Selayang Big Bowl Curry Noodle, the spiciness was slightly tamer, but the dishes were still very satisfying.

Hometown Prawn Paste Fried Chicken 4.2/5

The Prawn Paste Fried Chicken ($10.80), better known as 'Har Cheong Gai', is crisp on the outside and succulent on the inside, with a pleasant prawn paste aroma. The wings packed a punch full of flavours from its special shrimp paste batter.

Chendol 4.5/5

To end off the meal on a sweet note, we had the Chendol ($3.50). It has a good amount of gula melaka without being overly sweet and has a nice brown sugar and coconut fragrance. The generous amount of red beans and chewy green jelly toppings also added a nice textural contrast to the dessert.

Words and photos 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.


Nan Yang Dao (南洋岛)
Blk 262 Serangoon Central
#01-85
Singapore: 550262
Tel: +65 65131750
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Nearest MRT: Serangoon (CC Line, NE Line)

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

Direction:
1) Alight at Serangoon MRT station. Take Exit E.Turn left and walk down Serangoon Central. Walk to destination. Journey time about 5 mintues. [Map]