Showing posts with label Chicken Roulade. Show all posts
Showing posts with label Chicken Roulade. Show all posts

Wednesday, July 27, 2022

White Rose Cafe @ York Hotel - Rejuvenates Dining Experience With A Refreshed A La Carte Menu


White Rose Cafe at York Hote, known for its authentic local and Asian classics, revitalised its a la carte menu showcasing a delectable selection of local, Asian, Western, and premium carbon-neutral beef specialities conjured by the culinary team.

Gado Gado 3.5/5

New highlights for the appetiser include the Gado Gado and Seafood Couscous Salad. The light and appetising Gado Gado ($15) comprising of long beans, boiled potato, cabbage, bean sprouts, fried bean curd and egg is dressed in a fragrant peanut sauce for a nutty finishing.

Seafood Couscous Salad 4/5

The Seafood Couscous Salad ($20) consisting of prawns, squid and fish in a refreshing mango salsa dressing is excellent for whetting up the appetite.

Minestrone 3.5.5

For the soup option, diners can choose either the Minestrone or the new Crab Bisque with Cognac. The sweet and tangy Minestrone ($15) soup comes with delightful bites from the accompanying ingredients such as beans, pasta, potato, carrot, zucchini and cabbage.

Crab Bisque with Cognac 4/5

The Crab Bisque with Cognac ($18) is much more robust and richer in flavour, paired with garlic bread and cream.


Thai Green Curry 4/5

Besides the local classic, the kitchen has expanded the menu to include Thai cuisine. We tried the Thai Green Curry ($25) with tender chicken simmered in a rich coconut-based curry. It is served together with a plate of fragrant steamed rice topped with a silverfish omelette.

Chicken Roulade 4/5

We moved from local and Asian cuisines to Western fares, such as the Chicken Roulade and Ribeye Steak ($52). The tender and juicy Chicken Roulade ($25) is paired with mashed potatoes, asparagus, broccolini and baby carrots. It is a classic and simple dish executed beautifully for a delicious meal.

Ribeye Steak 4/5

Consumers are more into sustainable diet nowadays, so the culinary team has replaced the regular ground beef with carbon-neutral beef from Five Founders, Australia. Beef lovers can look forward to the perfectly grilled Ribeye Steak ($52) served with potato gratin and seasonal vegetables.

Paneer Tikka 3/5

Green Burger 3/5

For the vegetarians, customers have the option of Paneer Tikka ($16) served with raita and papadum. I am not a fan of it. I thought it was bland, lacking a sauce. Maybe a vegetarian curry will help to elevate the dish. For something for filling, go for the Green Burger ($18), whereby plump and juicy portobello mushroom is sandwiched between charcoal bun with pesto mayo dressing.

Chocolate Lava Cake 3.5/5

Sago Gula Melaka 3.5/5

Creme Brulee 3.5/5

End your meal on a sweet ending with a selection of desserts such as the Chocolate Lava Cake ($12) with vanilla ice cream, Sago Gula Melaka ($9) with coconut milk and Creme Brulee ($12), a rich custard base topped with a layer of hardened caramelised sugar.

Note: This is an invited tasting.

White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 67370511
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 11am to 1030pm

1) Alight at Orchard MRT station. Take Exit 1. 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]

Sunday, March 14, 2021

HotChic2 @ The Grandstand - New Pet and Kid-friendly Cafe Serves Exciting And Creative Fusion Dishes


Previously a hawker store at Bukit Batok known as HotChic, HotChic2 is the founding team's newest venture to offer a more diverse and experimental menu. Located within The Grandstand, the pet and kid-friendly cafe serves innovative fusion dishes inspired by cuisines all over the globe that are pleasing to both the eyes and the palate.

Build-Your-Own-Potion 3.8/5

We had fun exploring their fascinating drinks menu to kickstart the meal, with a customizable DIY-style Build-Your-Own-Potion ($9.50) to create your dream concoctions. I chose the vanilla butterfly pea for the base soda flavour, followed by a side of fruit (preserved oranges) and a mint leaf topping. While we enjoyed the refreshing and tangy soda, the drink's colour changing layers also make for a very instagrammable shot.

Hotchic Ceviche 4.2/5

The Hotchic Ceviche ($12) consists of fresh Norwegian salmon slices dressed in Hotchic secret marination and sambal mayo and comes topped with lychee boba and tobiko. I loved how the sambal mayo gives a subtle kick of spice and flavours to the fresh salmon, while the lychee boba brings a burst of refreshing fruity finish to the dish.

Sake Mussels with Truffles 4/5

The Sake Mussels with Truffles ($14) was also no less impressive with a rich umami-filled broth of "shiok" sake and generous amounts of fresh blue mussels. It is paired with furikake sourdough to mop up the remaining broth. If you're a fan of sake, this is definitely a dish to go for.

Mentaiko with Lime Fries 3.8/5

The Mentaiko with Lime Fries ($12) comes in a giant bowl of fluffy crinkle cut fries, doused in a generous amount of mentaiko sauce.

Oppa Su Dong Po 4.2/5

The Oppa Su Dong Po ($27) is a Chinese-Korean-Japanese fusion main, consisting of slow-braised pork belly accompanied by peach kimchi and a HotChic2 invention, TARO-yaki balls. The best way to enjoy the dish and savour the flavours entirely is to wrap the tender pork belly meat with some peach kimchi and sour plum mayo in a piece of lettuce.

Hot Chic Chicken Roulade 4/5

The Hot Chic Chicken Roulade ($28) features tender chicken thigh pieces stuffed with secret recipe braised rice with yam & mushrooms, Justin's cucumber, and served with foie gras pate with furikake sourdough. The dish also came with a small jar of strawberry grape jam to cut through the meat's richness. The refreshing sweet fruity flavour of the jam helped to cleanse the palate as well.

Prawn & Mushroom Aglio 3.8/5

From the pasta selections, we had the Prawn & Mushroom Aglio ($16). A classic dish done well, the pasta is cooked to a perfect al dente, and the fresh prawns used are also juicy and tender.

Pan Fried Crayfish with Goth Pasta 3.5/5

While we enjoyed the rest of the dishes, the Pan Fried Crayfish with Goth Pasta ($19) fell under expectations, as we felt that the pasta was a tad too dry and lacked the squid ink flavour.

When-Chef-Tries-To-Be-Atas - Starter 3.8/5

We also tried the WHEN-CHEF-TRIES-TO-BE-ATAS set menu ($68), consisting of a starter, main and dessert. We started with a Bacon Foie Gras Pate that comes with macerated cherry tomatoes, crushed nuts and Japanese musk melon to pair with the spiced furikake sourdough.

When-Chef-Tries-To-Be-Atas - Main 4.2/5

This is followed by the main dish of Pan-Roasted Shichimi rubbed Pigeon, with Hazelnut Mash, bacon soil, braised quail eggs, as well as a myriad of vegetables on the side. While the pigeon meat is soft and tender, it has a slightly gamier taste than chicken meat. However, we enjoyed this immensely, as the cherry tomatoes helped to cut away some of the gaminess.

When-Chef-Tries-To-Be-Atas - Dessert 4/5

We ended the meal with a Turkish-inspired dessert. It was named "It's a secret" on the menu, as the desserts are meant to be a surprise and changes with the season. Besides the gorgeous presentation, the desserts scored in terms of taste as well - the bitterness of the creamy coffee custard complemented well with the pistachio crumbs and the sweetness of the crushed honeycomb and fruits.

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.

The Grandstand
200 Turf Club Rd
Singapore 287994
Tel: +65 94780347
Nearest MRT: Sixth Avenue (DT Line)

Opening Hours:
Mon-Fri: 12pm - 10pm
Sat: 930am – 10pm
Sun: 930am – 7pm
(Closed on Tue)

1) Alight at Sixth Avenue MRT station. Take Exit A. Use the overhead bridge to exit B. Walk to Turf Club Road. Continue on Turf Club Road. Walk to destination. Journey time about 20 minutes. [Map]

2) Alight at Sixth Avenue MRT station. Take Exit A. Use the overhead bridge to exit B. Walk down Dunearn Road towards Turf Club Road, to bus stop opposite Sixth Avenue Centre (Stop ID 42019). Wait for The Grandstand Shuttle Bus. 15 minutes. [Map]

3) Alight at Sixth Avenue MRT  station. Take Exit A. Walk down Bukit Timah Road. Walk to bus stop at Sixth Avenue Centre (Stop ID 42011). Wait for The Grandstand Shuttle Bus. Journey time about 15 minutes. [Map]

Friday, January 1, 2021

Si Chuan Dou Hua @ PARKROYAL on Kitchener Road - An Impressive Cantonese Fare Complemented By Sichuan Favourites


Si Chuan Dou Hua at PARKROYAL on Kitchener Road has undergone a makeover with a refreshed look. Helmed by Executive Cantonese Master Chef Leung Wing Chung with over 40 years of Chinese cuisine experience, he has also put together an impressive selection of new Cantonese-style creations alongside comforting Sichuan favourites for the refreshed menu.

Exotic Garden with Black Truffle in Osmanthus Sauce 4.2/5

I was a little surprise when the Exotic Garden with Black Truffle in Osmanthus Sauce ($98/$148) was served. Though it is a Lunar New Year Lo-Hei dish, it is sough-after all year round. Hence the chef decides to put it permanently into the menu. The salad dish comes in an abundance of fresh vegetables accompanied by a medley of truffle oil, black truffle sauce and osmanthus sauce. The addition of brown and white rice puffs and homemade crispy soybean crumbs provides the additional texture on top of the freshness.

Steamed Eel with Pumpkin 4.5/5

A beautiful dish on the menu is the Steamed Eel with Pumpkin ($22). This is my first time having eel steamed like Cantonese steamed fish finished with superior soy sauce. Chef even ups the ante by perching it on top of a steamed pumpkin, crowned with a mix of homemade crispy soybean crumbs, conpoy, sakura ebi and ebiko.

Stir-Fried Sliced Pork with Leek in Spicy Sauce 4/5

Besides the Cantonese fare, Si Chuan Dou Hua is known for their Sichuan cuisine. We had the traditional twice-cooked Stir-Fried Sliced Pork with Leek in Spicy Sauce ($22/$33/$44). The pork belly is simmered, sliced and stir-fried with hot bean and broad bean pastes, garlic and leek. It is hard to resist asking for a bowl of steamed rice to go with the dish.

Signature Beancurd Medley 4.5/5

An impressive dish that I adored is the Signature Beancurd Medley ($26/$39/$52), consisting of a homemade beancurd and deep-fried purple rice tofu, topped with homemade minced meat sauce. The presentation looks like a tower (deep-fried tofu) above a group of white cloud (beancurd).

Duet of Traditional Crispy Chicken 4/5

A rarity in Chinese restaurants is the Duet of Traditional Crispy Chicken Stuffed with Glutinous Rice, Goose Liver and Waxed Meat ($88). The classic Cantonese dish requires an elusive combination of skill, patience and passion for achieving ideal crispiness. Done in two ways, the roulade is stuffed with glutinous rice, brown rice, pearl white rice, peanut, sweet corn, chicken, chicken liver and goose liver wrapped in a wafer-thin layer of skin and meat. Complementing the rendition are neat parcels of the same five core ingredients and waxed meat done like claypot rice, rice and meat mixture is compressed with chicken skin and roasted.

Crispy Brown Rice with Two-Head Abalone in Superior Stock 4.5/5

The Crispy Brown Rice with Two-Head Abalone in Superior Stock ($78) is a fitting finale to a sumptuous dinner. A piping hot superior stock is poured into the claypot of brown, pearl and white rice puffs by the staff at tableside. Following that, scallops, prawns, sakura ebi, conpoy, preserved vegetables, cooked white rice, coriander and spring onion are added. Slices of braised 2-head abalone are served with the pao fan for a gratifying finishing with a luxe factor.

Osmanthus Jelly with Almond 4.2/5, Homemade Purple Rice Bean Curd with Red Bean 4/5

Wrapping up our dinner is the Osmanthus Jelly with Almond ($6.80 for 3pc), an exquisite version of the popular almond beancurd encased within an osmanthus konnyaku jelly. We also had the Homemade Purple Rice Bean Curd with Red Bean ($6.80). It is a pretty-in-purple version of their silky smooth beancurd.

I have visited Si Chuan Dou Hua at Beach Road numerous time for its Sichuan cuisine, and all the while I thought Si Chuan Dou Hua at Kitchener Road served the same menu. Actually, there is a difference with the Kitchener Road, focusing on Cantonese cuisine, and I have to say I am really impressed with the dishes here. 

Note: This is an invited tasting.

Si Chuan Dou Hua
PARKROYAL on Kitchener Road
181 Kitchener Road
Level 3
Singapore 208533
Tel: +65 64283170
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 930pm

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]

Sunday, October 14, 2018

Halcyon & Crane @ Paragon - A New Cafe In The Heart Of Orchard Road


The legend Halcyon (kingfisher) from the Greek mythology and Crane from the Chinese have flown into Paragon with the opening of Halcyon & Crane, a cafe and bar concept where modern European cuisine is given a touch of Sichuan flavours, offering all day dining at the heart of Orchard Road. The cafe is opened by the same folk behind Birds of A Feather.

Orange Yuzu Passionfruit Coffee Cubes Latte 3.5/5

If you are not into cocktails, Halcyon & Crane offers some fancy coffee selection on the menu. I went for the Orange Yuzu Passionfruit Coffee Cubes Latte ($14) which is an interesting combination. You pour the jar of orange juice into the glass of coffee ice cubes.You get the sweetness of the orange juice followed by the bitterness of the caffeine at the end.  It sounds weird but the end product is quite tasty. Come to think of it, we usually have both coffee and orange juice for breakfast, why not combine the two together?

Cured Sausage Shakshuka 4/5

At Halcyon & Crane, the kitchen as given the shakshuka a modern and Asian twist with their version of Cured Sausage Shakshuka ($22). The baked egg in tomato sauce is paired with Sichuan spicy cured sausage, mushroom, corn, white beans and cheese. The clever use of the spicy and mala cured sausage lends the heat to the dish, which is similar to the original recipe of cayenne pepper. This is best enjoyed together with the toasted beetroot bread.

King's Chicken Hash Benedict 3/5

If you are bored with egg benedict with hollandnaise sauce, Halcyon & Crane offers a good change with the King's Chicken Hash Benedict ($21). 64-degree eggs rested on top of English muffin and blanket with cheddar cheese. The twist is the use of gong bao chicken replacing the hollandnaise sauce, giving it an Asian touch. The crispy leeks on top of the leek provide a enjoyable crunchy touch. Unfortunately I find the gong bao sauce and cheddar cheese did not quite work for me.

Ham & Cheesy Crepes 4/5

If you love your ham & cheese, I find the Ham & Cheesy Crepes ($19) here is a much elevated version. The crepe is actually quite thick in texture, more like a wrap, holding ingredients such as forest ham, cured sausage, lettuce and cheesy scrambled egg. The magic that brings everything together is the dou ban mayonnaise sauce, giving it a hint of spiciness among all the different flavours.

Smoked Tuna Tataki Salad 3/5

For something light and healthy, one can go for the Smoked Tuna Tataki Salad ($21). The salad is tossed in a tantalising spicy red oil vinaigrette and citrus dressing. This is paired with the clean tasting smoked tuna and quinoa salsa.

Australia Black Angus Beef Carpaccio 4.2/5

Another delightful dish I enjoyed is the Australia Black Angus Beef Carpaccio ($23). The slices of flavoursome beef is topped with wild chilli vinaigrette, pickled daikon, white quinoa salad and scallion & Sichuan pepper dressing. I would recommend having the beef carpaccio together with a bit of the salad to keep that spicy kick from the salad dressing, for a complete enjoyment of the dish.

Beetroot & Seafood Risotto 3/5

The Beetroot & Seafood Risotto ($32) may look pretty in its stunning pink colour presentation, I did quite enjoy it. Topped with seafood such as clams, prawns, squid and quail egg, I find the texture of the pearl rice too mushy.

Seafood & Spicy Sour Capellini 4.5/5

Most of the dishes I tried so far comes with some form of spiciness. Hence if you can't take spicy, then I would recommend the Seafood & Spicy Sour Capellini ($25). Don't be mislead by the description. First it is not spicy, second it is not capellini but bee hoon. The bee hoon soup in its light broth with a hint of tanginess is very appetising. In the bowl of noodle soup, you can find ingredients such as mussels, clams, prawns, squid, leek and pickled long beans.

Marinated Baby Octopus Salad 4.5/5

The Marinated Baby Octopus Salad ($20) supposed to be a salad item but I thought its more like a xiao cai  which goes really well with the earlier dish, Seafood & Spicy Sour Capellini. What I like most is the pickled and smoked pepper and egglant, it just opens up appetite. 

Baby Chicken Roulade 3/5

Using spring chicken, the meat for the Baby Chicken Roulade ($32) is marinated with honey fish sauce, five-spice powder and Sichuan pepper. It is then cooked to a delectable tender texture, paired with creamy pomme puree. Unfortunately the dish pale in comparison to the other dishes I tried.

Speciality Beef & Tomato Braised Rice 4.5/5

A not to be missed dish is the Speciality Beef & Tomato Braised Rice ($28). The mixed grains consists of pearl rice, brown rice, pearly barley and kamut doused in a rich tomato based beef stew. It is very flavourful and comforting. Somewhat like an angmo version of mui fan. It is topped with a sous vide egg and buffalo mozzarella, stir them into the braised rice for a creamy finish.

Molten Matcha Lava 3/5

Last but not least, we ended our dinner with the Molten Match Lava ($16) for dessert. I thought lava cake was passe, I was hoping for something more exciting.


While some of the dishes didn't quite meet my expectation, I still applaud the European-meets-Sichuan philosophy, it spices up the usual cafe-style dining. I would recommend the Beef Carpaccio, Seafood & Spicy Sour Capellini, Marinated Baby Octopus Salad and Speciality Beef & Tomato Braised Rice.

Note: This is an invited tasting.

Halcyon & Crane
290 Orchard Road
Singapore 238859
Tel: +65 97275121
Nearest MRT: Orchard (NS Line), Somerset (NS Line)

Opening Hours:
Daily: 9am - 10pm

1) Alight at Orchard MRT station. Take Exit C or D. Proceed to the road level. Walk down Orchard Road until the junction of Orchard Road and Orchard Link. Cross the road and walk to Paragon. Journey time about 12 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B. Proceed to the road level. Turn left on Orchard Road and walk down Orchard Road until junction of Orchard Road and Orchard Link. Cross the Road and walk to Paragon. Journey time about 12 minutes. [Map]

Saturday, October 21, 2017

One Farrer Hotel & Spa X Da Paolo Group - An Italian Dining Collaboration


For a limited period, One Farrer Hotel & Spa is collaborating with Da Paolo Group to bring an Italian Dining experience to its residents and patrons. The 6 course dining menu priced at $75++ will be available on every Friday from now until 29 December 2017.


For the inaugural collaboration between the hotel and Da Paolo Group, diners can look forward to a quintessential menu consisting of homemade pastas, meats and seafood.

Antipasto 3.5/5

Our dinner started with 4 different types of Antipasto. The chef's choice for the day comes with Fried Mushoom Ball, Tomato Bruschetta, Octopus Bruschetta and Calamari. A delightful selections to whet up the appetite.

Grilled Lobster Salad 4/5

Parma Ham & Fresh Melon 4/5

For the Starters, diners have the choice of Grilled Lobster Salad and Parma Ham & Fresh Melon. The grilled lobster salad comes with avocado, black olive soil and pommery mustard dressing. A light yet refreshing salad to kick start the dinner. The parma ham & fresh melon, a classic combination that works regardless of time.

Spaghetti al Granchio 4.2/5

Ravioli di Vitello con Pomodoro e Grana Padano 4.5/5

For Pasta, diners have the choices of Spaghetti, Ravioli and Tagliatelle. We tried both the spaghetti and ravioli. The Spaghetti al Granchio, tossed in a tomato and cream sauce works wonderfully with the al dente spaghetti, complemented by the fresh crabmeat. While the spaghetti was really good, I love the Ravioli di Vitello con Pomodoro e Grana Padano even more. The homemade ravioli filled with braised veal, has the right balance of pasta to stuffing ratio, paired excellently by the red wine jus. If you do not like spaghetti or ravioli, there is the Tagliatelle alla Bolognese, homemade egg pasta in beef ragout, simmered in red wine and tomatoes.

Pan Seared Barramundi 4/5

Baked Chicken Roulade 4.2/5

Moving to the Mains, diners have the choice of Pan Seared Barramundi or Baked Chicken Roulade. The Pan Seared Barramudi comes with pumpkin carpaccio, tuscan kale and arrabbiata salsa. My favourite part is the crispy skin of the pan seared barramundi.  I also enjoyed the hint of spiciness from the arrabiata salsa which complemented the moist barramundi excellently. The Baked Chicken Roulade is packed with flavours and textures. The tender chicken meat is filled with sauteed mushroom and black truffle. It is laid on a bed of parmigiano and truffle risotto with forest berry red wine jus, confit cherry tomato and white asparagus slices.

Da Paolo's Signature Tiramisu 4.5/5

Cannoli Siciliani 4/5

For Dessert, one can go for the Da Paolo's Signature Tiramisu or Cannoli Siciliani. My dining friends were sharing with me how how good is Da Paolo's tiramisu and after savouring it, I could not agree more with them. The whole execution was nicely balanced and light. it is definitely one of the best I have eaten. Sweeten the experience with the Cannoli Siciliani. Crack the fried pastry dough and have it together with the ricotta cream and chocolate chips for a sweet finishing.

Cheese Platter with Dried Fruits Toast and Condiments 4/5

Last but not least, end the 6 course dinner menu with the Cheese Platter with Dried Fruits Toast and Condiments. This pop up restaurant venue is located on the Level 6 lifestyle Podium, with seating available in our air-conditioned poolside restaurant or sheltered alfresco dining at our Sunset Bar.

Note: This is an invited tasting.

One Farrer Hotel & Spa
Level 6, Poolside
1 Farrer Park Station Road
Singapore 217562
Tel: +65 67057825
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Fri: 6pm - 12midnight

1) Alight at Farrer Park MRT station. Take Exit C. Walk to destinatin. Journey time about 3 minutes. [Map]