Taste Paradise @ ION Orchard - Reopens After 7 Months Of Renovation With A Refreshed Menu

Taste Paradise at ION Orchard has finally reopened after seven months of renovation work with a refreshed menu by 32-year-old Executive Chef Chan Chung Sing and 58-year-old Executive Chef Chan Wing Kwong. The restaurant has also embarked on a new wine pairing dining experience, featuring over 200 exquisite labels from France, Germany, Italy, Spain, United States and Argentina.

Stewed Chicken Claw in Abalone Sauce 4.2/5

Stewed Chicken Claw is not an uncommon dish, but not many places do it well. Some places will deep-fry the claw for that layer of crispiness. I like the stewed method, which gives it a gelatinous layer accentuated by the delicious abalone sauce, made with dried abalone sauce, concentrated chicken broth and jinhua ham.

Crispy Golden Tofu 4/5

The Crispy Golden Tofu, though lightly seasoned, it is quite addictive with the contrasting crispy exterior and silky soft interior.

Double-boiled Sea Whelk with Kampong Chicken Soup 4.2/5

The Double-boiled Sea Whelk with Kampong Chicken Soup is a comforting entree to whet the appetite as well as lining the stomach for the upcoming dishes.

Signature Braised 10-Head Australian Dried Abalone in Abalone Sauce 4.8/5

For a luxurious enjoyment, one can go for the Signature Braised 10-Head Australian Dried Abalone in Abalone Sauce. It is braised under fork tender complemented by the delicious abalone sauce. Not known to diners, the chef takes a whole week to prepare the dish, from rehydrating to simmering and braising the dried abalone.

Stir-fried Japanese A4 Wagyu Beef Cube with Spring Onion in Black Pepper Sauce 4.2/5

Tender and juicy is the Stir-fried Japanese A4 Wagyu Beef Cube with Spring Onion in Black Pepper Sauce. The beautiful marbling of the beef is complemented by the piquant black pepper sauce.

Signature Charred Honey BBQ Kurobuta Pork 4.2/5, Crackling Pork Belly 4/5

Roasted meats are a staple in any Cantonese Chinese restaurant in Singapore. Hence you will also find them served at Taste Paradise. We had both the Signature Charred Honey BBQ Kurobuta Pork and Crackling Pork Belly. The highlight is the char siew, that is sweet and succulent with a layer of crispy, smoky char on the exterior. In fact, Taste Paradise has tweaked the recipe slightly, which is well received by diners.

Baked Live Prawn with Vermicelli in Black and White Pepper

One of my favourite dishes in the refreshed menu is the Baked Live Prawn with Vermicelli in Black and White Pepper ($10++ per 100g). The peppery aroma not only filled the air but enhanced the flavour of the vermicelli.

Steamed Live Marble Goby 'Soon Hock' with Garlic and Beancurd Skin 3.8/5

The Steamed Live Marble Goby 'Soon Hock' with Garlic and Beancurd Skin ($13++ per 100g) actually save diners a lot of trouble as they are fillet nicely for easy consumption. It even comes with beancurd skin for the extra textural enjoyment complemented by the Shunde-style soy sauce.

Poached Rice with Assorted Seafood in Lobster Broth 4.5/5

Poached rice seems like the new trend in the food scene lately. Even Taste Paradise has jumped on the bandwagon and introduced the Poached Rice with Assorted Seafood in Lobster Broth ($52++). In the luscious lobster broth, there are scallop and crab meat topped with crispy rice.

Sweet Temptation 3.5/5

Last but not least, we wrapped up the dinner with the Sweet Temptation ($14.80++ per pax), a splendid presentation of assorted fruits, chilled avocado puree, chilled mango puree and chilled aloe vera, lemongrass jelly in sour plum and lime juice. This dessert platter is a pleaser, consisting of sweet, sour and citrusy.

Note: This is an invited tasting


Taste Paradise
ION Orchard
2 Orchard Turn
#04-07
Singapore 238801
Tel: +65 65099660
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 6pm - 10pm
Sat-Sun, PH: 1030am - 430pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk to destination. Journey time about 3 minutes. [Map]

Dine At Home During Circuit Breaker - Shi De Fu Wanton Mee

With the COVID-19 pandemic and the circuit breaker measure, that means I have to stay at home, and I can't go around the island checking out the delicious food offered by various food establishments. We used to say we will travel for good food, but now things have changed, we can actually order them and have them at the comfort of our home with island-wide delivery. One such stall that I got to check out during this period is Shi De Fu Wanton Mee, a hawker stall located at Geylang Bahru Food Centre.

Wanton Mee

One of the signature items at Shi De Fu is their Wanton Mee. The noodles tossed in a chilli concoction has a delightful bite paired with flavourful wanton wrapped in thin wanton skin. It also comes with slices of char siew though the stall does not roast it themselves anymore. The generous serving makes up for the less fatty cut.

Dumpling Soup

We also have the Dumpling Soup. I enjoyed that the dumplings are stuffed with a flavourful mixture of prawn and minced pork, there is even surprise bits of crunchy chestnuts in it.

Fried Dumpling and Wanton

If you like it crispy, you can opt for the Fried Dumpling which has been deep-fried to a golden brown. They also have Fried Wanton too.

Curry Chicken Noodle

Another highlight at Shi De Fu is their Curry Chicken Noodle. The curry was fragrant, thick and creamy. It comes with tau pok, a whole chicken wing and a huge piece of potato. I surprised myself in drinking up the entire bowl of curry.

Braised Chicken Feet

Besides the wanton mee and curry chicken noodle, they also offer dumpling noodle and chicken feet noodle on the menu.

Island-wide delivery is available at Shi De Fu. You can order at https://form.jotform.com/shidefu/shi-de-fu.


Shi De Fu Wanton Mee
Geylang Bahru Food Centre
Blk 69 Geylang Bahru
#01-65
Singapore 330069
Nearest MRT: Geylang Bahru (DT Line)

Opening Hours:
Sat-Tue: 7am - 2pm

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

Founder Bak Kut Teh @ Hotel Boss (Jalan Sultan) - Introduces New Mama's Home-cooked Dishes

Many of you will be familiar with Founder Bak Kut Teh, a well known local restaurant serving the fragrant and peppery pork ribs soup for the past 40 years. Even a lot of foreign celebrities visited the restaurant for their bak kut teh when they were in Singapore, judging from the numerous photos paste around the restaurant taken between these celebrities and founder Mr Chua.

Not to be missed of course is the signature Founder Bak Kut Teh ($8.90). The pork ribs are cooked to tender using the freshest meaty pork ribs, simmered in a specially formulated broth of herbs and spices. Diners can choose among options of ribs, short ribs, lean meats or offal to go with the peppery broth too.

Neighbour's "Ho Liao" 4.2/5

Besides the signature Bak Kut Teh, the restaurant has rolled out a number of new home-cooked dishes paying tribute to their late mother. If you are a fan of chicken feet, you will love their Neighbour's "Ho Liao" ($5/$10). It is cooked in a black bean sauce, just like how their late mum did it for the family.

Cheeky Secret 4/5

Spinach and mushroom are mixed into the tofu for the Cheeky Secret ($8/$14). Parents may want to learn a trick or two here if you're going to make your children consume vegetable.

Too Moody To Eat 3.8/5

Too Moody To Eat ($6.80/$10.80) is pork chop marinated with garlic and pan-fried. The interesting part is the accompanying achar which helps to cut the greasiness.

Grandma's Pork Belly 3.5/5

Braised and cooked to tender is the Grandma's Pork Belly ($12). While the texture is acceptable, I felt that the braising sauce is on the light side and lacks the depth I was looking for.

Best with Rice 4.5/5

One of the new dishes that we all given the thumb of approval is the Best with Rice ($6.80). It is not only a simple steamed egg dish but consists of trio eggs, including century egg and salted egg. On top of that, pork lard is added for that extra boost in flavour and texture.

Once Upon A Gathering 4.2/5

Once Upon A Gathering ($8/$12) is a special dish in the family which is only served during special celebratory occasions. A homely and hearty dish that consists of steamed chicken with Chinese sausages, mushrooms, and ginger.

"Ah Lau" Pan Fried Fish 4.2/5

For the fish lover, there is the "Ah Lau" Pan Fried Fish (Fish Steak $15, Fish Tail $28). The fish is simply pan-fried and served with marinated garlic atop, swimming in a complementing pool of soy sauce.

Year 1988 Assam Teochew Steamed Fish 3.5/5

Last but not least, making an impressive entry is the Year 1988 Assam Teochew Steamed Fish (Fish Steak $15, Fesh Head $25, Fish Tail $28). For the pricing and very value for money. However I find the assam is on the mild side, I think it can be heavier in taste to give it more zest.

Overall, I have enjoyed the meal at Founder Bak Kut Teh. I like the addition of the new dishes, giving diners a more complete meal experience.

Note: This is an invited tasting.


Founder Bak Kut Teh
Hotel Boss
500 Jalan Sultan
#01-09
Singapore 199020
Tel: +65 6816 2582
Facebook
Website
Nearest MRT: Lavender (EW Line)

Opening Hours:
Daily: 11am - 5am

Direction:
1) Alight at Lavender MRT station. Take Exit B. Continue walking down Kallang Road towards Victoria Road. Walk to destination. Journey time about 5 minutes. [Map]

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]

White Rose Cafe @ York Hotel - Traditional Teochew Porridge With An Array of Dishes For Lunch And Dinner

White Rose Cafe at York Hotel is known for its quarterly Penang Hawkers' Fare buffet and its signature Curry Fish Head dish on its a la carte menu. For a change, the restaurant is bringing back the Traditional Teochew Porridge along with an array of traditional dishes. The promotion will be available for both lunch and dinner from 01 October to 30 November 2018.

Braised Duck with Bean Curd 4/5

All in all there are a total of 16 a la carte side dishes to go along with the Teochew porridge. We tried a few of these dishes on the menu, starting with the Braised Duck with Bean Curd ($12).  Both the duck and bean curd were well braised, absorbing the savoury sauce which goes well with the plain porridge.

Bean Curd with Pork Floss 2.5/5

While the Bean Curd with Pork Floss ($6) is smooth and silky, I find it a little bland to go with the porridge. Maybe adding a richer oyster sauce to the dish will be more appetising.

Century Egg with Pickled Ginger 2.5/5

I didn't quite like the Century Egg with Pickled Ginger ($6). It lacked that pungent ammonia whiff which I like about this acquire ingredient. I also like the yolk to be runny but this is a quite dry.

Chap Chye 3.5/5

The Chap Chye ($9) is cooked to a delectable bite, not stewed until too soft. I like that the cabbage still has a crunch to it. I only hope that the fermented bean curd taste can be a bit stronger.

Chye Poh Omelette 3/5

Onion Omelette 4/5

For the eggs, there are the Chye Poh Omelette ($9) and Onion Omelette ($9). I prefer the latter as the onion is more fragrant and has a subtle sweetness on top of the fluffy omelette. As for the chye poh omelette, it turned out to be on the salty side with the used of salty chye poh. I thought it would taste better if sweet chye poh is used instead.

Sliced Fish with Ginger and Spring Onions 3.5/5

Diced Chicken with Black Pepper Sauce 3.5/5

For some stir fried items, there are the Sliced Fish with Ginger and Spring Onions ($12) and Diced Chicken with Black Pepper Sauce ($10). They are not the usually dishes you will find in traditional Teochew porridge but who is complaining about variety, just give it to me.

Braised Chicken Feet with Mushroom 4/5

Probably I am the only one eating the Braised Chicken Feet with Mushroom ($10). The braising sauce has penetrated into the chicken feet and mushroom, liven it with the savoury sauce. Love it.

Braised Mui Choy with Pork Belly 4.2/5

Another braised item on the menu is the Braised Mui Choy with Pork Belly ($10). The pork belly is cooked to fork tender and it even comes with a bed of mui choy underneath. I find this quite value for money. getting two items in one pot.

Steamed Minced Pork with Salted Fish 4.2/5

Everyone's favourite for the dinner goes to the Steamed Minced Pork with Salted Fish ($12). The saltiness of the salted fish was not overpowering but complemented the patty with a little hint of spiciness from the red chilli.

Cheng Tng 4.5/5

If you have problem deciding which 16 dishes to order, you can also go for the two 4-course set menu that is good for 2 pax at $29 per set. Both set menus come with free flow steamed rice and porridge as well as a choice of hot Cheng Tng or Tang Yuan in Ginger Flavoured Syrup for dessert.

All DBS/POSB and UOB credit and debit cardholders enjoy 10% off the a la carte dishes from the Teochew Porridge menu. Diner also receive one complimentary carpark coupon (per bill per table) with a minimum spend of $50 on a single receipt (valid only for the Teochew Porridge promotion).

Note: This is an invited tasting.


White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 68301156
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit A. Walk down Scotts Road towards Goodwood Park Hotel. At Goodwood Park, turn right and walk to the end of the carpark. Journey time about 10 minutes. [Map]

Kee Hiong Bak Kut Teh @ People's Park Centre - The Original Klang Bak Kut Teh Since 1940

The taste of Bak Kut Teh varies from places to places. However, the herbal style bak kut teh's parentage is said to be in Klang. Kee Hiong Bak Kut Teh, the pioneering Klang Bak Kut Teh restaurant from Klang since 1940s, is now in our People's Park Complex! I learnt that any well-known bak kut teh outlet in Klang that you have stepped into, it’s likely to be run by a Lee. Lee Boon Teh is the man who brought bak kut teh to Klang from Fujian in the 1940s. Kee Hiong Bak Kut Teh is now run by the third generation Lees, who open up branches separately. History aside, what's fascinating to me is that when the dish was known as bak kut (pork bone) at the beginning, but since it was brought in by Lee Boon Teh, it was known as bak kut teh over time.

Klang Cut 3.5/5 Steamed Fragrant Garlic Rice 4/5

Klang Cut ($7.50) is a bowl with assorted parts, so we had the short ribs, pork belly, lean meats etc. Apparently this is quite common in Klang which is similar to my experience back in Malaysia. When ordering bak kut teh, if you didn't specify the portion you want, you will be served with assorted meats. I like their Steamed Fragrant Garlic Rice ($0.90) more than I thought I would. It looked plain to be honest. When the crunchy garlic bits released its fragrance into my mouth and mixed with the rice, the taste was heavenly. Made with more than 10 traditional Chinese herbs, simply the soup and the garlic rice will make a good meal!

As we dine in air conditioned environment, the bak kut teh is served in claypot to keep them warm. Due to space constraint, they are unable to offer bigger claypot for sharing portion, like those in Malaysia. I wish they could so that I could have the heaps of greens, mushrooms immersed in the soup, which is one of the reasons why I have always like their style of bak kut teh.

Big bone ("Tua Kut") Bak Kut Teh Soup 3.5/5

Perhaps, this is the only bak kut teh shop in Singapore that you can find a tulang - Big bone ("Tua Kut") Bak Kut Teh Soup ($9). Limited to only 8 to 9 pieces daily. On good days, all will be lapped out by the lunch crowd by afternoon. This is the part with lots of collagen and gelatine. Not forgetting the buttery bone marrow. I would prefer the fatty portion to be a lot more tender, like a well-braised pig trotter but you might enjoy the firmer texture of this Big Bone.

Dry Bak Kut Teh 4.2/5

The Dry Bak Kut Teh ($8.50) really took me by surprise. For the longest time, I'm sceptical about the dry version when it looks so black and saucy. The sauce is a mixture of a reduction of the bak kut teh soup, black soy sauce and Chinese white wine, both specially imported from Malaysia. I now fully understand why mum loves Malaysia's black soy sauce so much. It not only give a nice glaze to a dish, it gives a deep caramelised flavour that most of the local sauces fail to offer. Like the Klang Cuts, there are assorted parts, such as pig trotters, lean meat and pork belly. The meats were tender and infused with the complexity of the sauce. One could easily scrap the pot clean.

Chicken Feet with Mushroom 4/5

Same for their Chicken Feet with Mushroom ($4). The mushrooms had fully soaked up the sauce, firm and meaty. The chicken feet simply fell into bones with slight pressure. This is exactly the kind of taste that I look for in braised dish. You get all the flavours but not the salt.

Braised bean Curb Skin, Braised peanuts, Braised Tau Pok 3/5

There are other side dishes on the menu such as Braised Bean Curb Skin ($2.50), Braised Peanuts ($2.00) and Braised Tau Pok ($1.60). What's missing is the preserved vegetables aka cai wei, which is traditionally not served in Klang. However, due to popular demands from the locals, it will be up on their menu soon. To me, bak kut teh and this pickled vegetables is like German pork knuckle with sauerkraut. My appetite is only half open without it. They also started offering Mee Sua ($2.20) after feedback from customers.

The chefs are direct from the Malaysia kitchen! Impressive. That means you really get the real deal. The soup can definitely be more herbal which they have tuned it down so as to cater to the locals' preference. That, however, is not necessary as I believe that herbal bkt itself has a strong fan base and whoever likes peppery style are unlikely to switch to herbal. The owners are constantly gathering feedback to maintain and up the standard and quality of this original Klang Bak Kut Teh. I would highly recommend the dry version which will not only please your taste buds and that of your parents' too.

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. Note: This is an invited tasting.


Kee Hiong Bak Kut Teh
People's Park Centre
101 Upper Cross Street
#01-05L
Singapore 058357
Tel: +6565320380
Facebook
Nearest MRT: Chinatown (DT line, NE Line)

Opening Hours:
Daily: 11am - 9pm

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