WO WO DIAN 窝窝店 @ Raffles City Shopping Centre - Buns Made with 130 Years Old Recipe

Established in 1889 in Mianyang, Sichuan, Wo Wo Dian (窝窝店) recently opened its first overseas outpost at Raffles City. Over the past 130 years, it has become renowned for its steamed stuffed buns made with real Laomian (traditional sourdough). Today, Wo Wo Dian offers a menu that encompasses traditional Sichuan cuisine for a complete dining experience.

Traditional Sauced Pork Buns 4.5/5

Traditional Pork Bun 4.2/5

The buns here are truly superb. Crafted using traditional sourdough, the bun skin is exceptionally light with a slight chewiness that leaves you wanting more, even after indulging in three buns. Two types of pork buns are available: the Traditional Pork Bun ($8.90) and the Traditional Sauced Pork Bun ($7.90). The latter boasts a more flavourful and aromatic profile due to the marination, while the traditional version offers a more straightforward taste with a slightly porkier flavour.

Crispy Bamboo Shoots 2.8/5

Mouth-Watering Chicken 3.5/5

We tried a couple of cold dishes - the Crispy Bamboo Shoots ($6.90) and the Mouth-Watering Chicken ($10.90). While the bamboo shoots with peppercorn dressing didn't quite suit my palate, the Mouth-Watering Chicken was much more appetising with its well-balanced piquant chilli dressing, although the portion was relatively small.

Firecracker Chicken 4.5/5

The Firecracker Chicken ($13.90), a common dish in Sichuan restaurants, is one of the better versions I've tried. Each morsel is crispy yet tender inside, with just the right amount of heat.

Kung Pao Eggplant with Shrimp 4/5

Boiled Pork Belly With Spicy Sauce 3.8/5

Other side dishes include the Kung Pao Eggplant with Shrimp ($22.90) and the Boiled Pork Belly With Spicy Sauce ($25.90). The Kung Pao Eggplant with Shrimp features a mild in-house sauce that pairs well with the spongy texture of the deep-fried eggplant cubes and the prawns. On the other hand, the Boiled Pork Belly With Spicy Sauce feels like a hearty hangover dish, mainly because its finishing touch was a douse of hot oil. While the meat was tender, it lacked its own distinct flavours.

Classic Chicken Broth Rice Noodles 3.5/5

Szechuan Beef Broth Rice Noodles 4/5

There are two noodles options: the Classic Chicken Broth Rice Noodles ($14.90) and the Szechuan Beef Broth Rice Noodles ($13.90). Both feature silky rice noodles imported directly from Mianyang, as well as kelp and chickpeas. While the chicken broth was rich and thick, I found it needed more depth of flavour. In contrast, the beef broth was robust and heady.

Poached Pear in Rice Wine 4.2/5

Three Delicacies Iced Jelly 4/5

Be sure to try their dessert. The Poached Pear in Rice Wine ($6.90) and the Three Delicacies Iced Jelly ($4.90) are delightful options. I particularly enjoyed the poached pear for its rice wine infusion, and neither dessert was overly sweet. The Three Delicacies Iced Jelly is a refreshing choice to cleanse the palate after a hearty meal.

Penned 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.


WO WO DIAN (窝窝店)
Raffles City Shopping Centre
252 North Bridge Road
B1-13/14/15
Singapore 179103
Tel: +65 6513 5598
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Mon–Thu: 1130am – 9pm
Fri–Sun: 1130am – 10pm

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

Min Xiao Min 闽小闽 @ Boat Quay - Homely Minnan Cuisine From China Fujian Province

Min Xiao Min is new to the stretch of shophouses along Boat Quay. It serves homely Minnan cuisine from China's Fujian province. The eatery is small and cosy, managed by a young and friendly owner.

Pork Fusion Fish Ball Pro Max 4/5

I was initially sceptical of the Pork Fusion Fish Ball Pro Max ($6.90) as I'm generally not a fan of the similar Fuzhou fish balls. I enjoyed this a lot more than I expected. The tennis-ball-sized fish paste ball had a delightfully chewy texture, with a tender pork ball hidden within. Cutting it open revealed a savoury pork broth that enhanced the flavour of the seaweed soup.

Fried Pork in Spring Roll 3/5

The Fried Pork in Spring Roll ($6.80) resembled ngoh hiang, featuring minced pork encased in tofu skin and fried. However, my dining companion and I found it overly sweet and oily for our taste.

Garlic Stir-fried Chicken 4/5

The Garlic Stir-fried Chicken ($18.80) is ideal for sharing, especially when paired with white rice. Although pretty addictive, its sweet and salty glaze can become a bit heavy.

Shacha Noodle 4/5

I tried Shacha Noodle ($9) for the first time here, and it was reminiscent of prawn noodles initially but with an added nutty flavour from the prawn, pork, and shacha sauce broth. The generous portion included yellow noodles soaking up the broth, accompanied by beansprouts, fresh prawns, and pork slices.

Boiled Fish 4/5

Consider sharing the Boiled Fish ($19.90) if you're dining with a group. While it may appear to look like Sichuan Boiled Fish (水煮鱼), they are pretty different. The gravy boasts a thicker consistency and a more robust garlicky flavour, perfect with white rice. Served with thick fish slices, beansprouts, and cabbage, this dish is also available to order with beef slices.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Min Xiao Min 闽小闽
47 South Bridge Road
Singapore 058680
Tel: +65 8180 7675
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Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Mon, Wed-Sun: 11.30am to 3pm, 5pm to 9pm
(Closed on Tue)

Direction:
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road. Turn right and walk to Carpenter Street. Turn left onto Carpenter Street. Walk down Carpenter Street to South Bridge Road. Cross the road. Turn right and walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Raffles Place MRT staton. Take Exit G. Walk stright to North Canal Road. Walk down North Canal Road to South Bridge Road. Turn right onto South Bridge Road. Walk to destination. Journey time bout 8 minutes. [Map]

Tan Xiang (炭香) Charcoal Fishhead Steamboat @ Polaris Woodlands - Bringing the Delectable Fishhead Steamboat to the Northern Region of Singapore

Tan Xiang Charcoal Fishhead Steamboat, the brainchild of celebrity Ben Yeo and Chef Cao Yong, has swiftly become a household name in Singapore's dining scene. With their flagship outlet in Kallang already drawing crowds, their newest establishment in Woodlands promises to bring the same delectable fishhead steamboat and zichar dishes to the northern region of Singapore.

During the bustling grand opening, we seized the opportunity to indulge in their 5-6 Pax Set Menu ($158), a tantalising spread featuring a selection of signature favourites and enticing new creations.

Signature Red Grouper Head Hotpot

At the heart of our feast was the Signature Red Grouper Head Hotpot. Delighting our taste buds, the fish slices were served separately from the bubbling broth, ensuring they remained impeccably tender without being overcooked. Compared to their other outlets, the soup base at the Woodlands branch boasts an even richer depth of flavour, probably owing to some subtle tweaks and enhancements. Regardless, each spoonful of the aromatic broth was a triumph for the palate.

Signature XO Charcoal Yam Ring

An intriguing departure from the conventional yam ring, the Signature XO Charcoal Yam Ring captivated us with its striking black hue, courtesy of the infusion of charcoal powder. Beneath its crispy exterior, the yam ring exuded a delightful fragrance and a distinct yam flavour. It was adorned with succulent prawns, scallops, snow peas, and cashew nuts stir-fried to perfection in a fragrant XO sauce.

Stir-fried Mushroom with Chinese Kale

For a refreshing vegetable dish, we savoured the 3-in-1 Stir-fried Mushroom with Chinese Kale, a delightful medley of textures and flavours. Unlike the standard fare, this dish incorporated mushrooms alongside the customary beansprouts, offering an extra layer of crunch and depth to the dish.

Zhen Jiang Spare Ribs

The Zhen Jiang Spare Ribs captivated our palates with their tantalisingly sweet caramelised crust, each tender morsel bursting with succulent juiciness. The delightful balance of sweet and savoury flavours left us longing for more.

Signature Hometown Spring Chicken

A newcomer to the menu, the Signature Hometown Spring Chicken stole the spotlight with its tender, succulent meat. Poached to perfection, the chicken, likely sourced from kampong chickens, boasted a luscious texture and was beautifully complemented by a generous heap of ginger.

Claypot Fragrant Drunken Clams

The aroma of the Claypot Fragrant Drunken Clams teased our senses as it arrived at our table. Each plump, juicy clam was bathed in a fragrant Hua Diao wine, infusing the dish with an irresistible depth of flavor that left us craving for more.

In summary, Tan Xiang Charcoal Fishhead Steamboat in Woodlands continues to uphold its reputation for delivering exceptional culinary experiences. With its winning combination of signature favourites and innovative new creations, it's no wonder that this establishment has quickly become a go-to destination for discerning food enthusiasts in the North.


Tan Xiang (炭香) Charcoal Fishhead Steamboat
Polaris
101 Woodlands Ave 12
#01-06
Singapore 737719
Tel: +65 8465 5070
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Nearest MRT: Admiralty (NS Line)

Opening Hours:
Daily: 1130am - 930pm

Direction:
1) Alight at Admiralty MRT station. Take Exit C. Cross the road and walk to bus stop opposite Admiralty MRT station (Stop ID 46771). Take bus number 904. Alight 3 stops later. Walk to Woodlands Lane. Walk to destination. Journey time about 12 minutes. [Map]

Tiffin Room @ Raffles Hotel - Return of The Wondrous Flavours of Holi

Tiffin Room at Raffles Hotel is once again presenting Holi Festival Specialities, exclusively crafted by award-winning Chef de Cuisine Kuldeep Negi, at the historic Tiffin Room. The Wondrous Flavours of Holi will be available from 18 to 31 March 2024 for both lunch and dinner.

Stuffed Yellow Lentil Dumplings 3.5/5

Our dinner began with Chef Kuldeep's Welcome Dahi Gujia (Stuffed Yellow Lentil Dumplings With Sweet Yogurt, Tamarind And Spicy Mint Chutney), a beloved North Indian snack, involves lentils ground and shaped into a half-moon gujiya, generously adorned with yoghurt, tamarind chutney, coriander mint chutney, and an array of Indian spices. Combining the chutneys and spices resulted in an explosion of flavours - a delightful interplay of sweet, tangy, and savoury notes infused with aromatic undertones. The addition of nuts provided an enjoyable textural contrast to the chaat. Personally, I would have preferred a bit less of the tamarind chutney, as it leaned towards the sweeter side.

Pickled Spicy Tandoori-Grilled Chicken Wrap 4/5

Next is the Achari Murgh Tikka Kathi Roll, featuring Pickled Spicy Tandoori-Grilled Chicken Wrap served with Beetroot, Radish And Onion Salad. The chicken was tender and flavourful with a heady blend of spices, which was quite nicely balanced by the herbaceous mint chutney and the side salad.

Pan-Seared Black Cod 4.5/5

The Main Course was served in its classic tiffin set. Tawa Masala Fish was the crowd's favourite, featuring Pan-Seared Black Cod in a Special Blend Of Spices, Onion And Tomato Masala. The tangy and fruity sweetness of the masala complemented the inherent richness of the cod.

Boneless Chicken Leg 4/5

Murgh Madras is a crowd pleaser with tender Boneless Chicken Leg in curry rich in mustard seed and spices.

Pahadi Gosht 4.2/5

Pahadi Gosht is a rare treat that serves Himalayan-style Lamb Chop Curry with Fresh Herbs And Spices. The lamb was delightfully tender, and this more robust form of curry proved to be a good pairing with the meat's flavours.

Yellow Lentil Curry 3.5/5

The Tiffin set also includes Shahi Dal, a curry made with Yellow Lentil with Black Beans and Red Kidney Beans. I enjoyed the textural interplay of the various beans and lentils, but I prefer a more spice-forward curry that tastes bolder.

Tomato Mint Pulao 5/5

Butter Naan and Laccha Parantha 5/5

Despite the curries being the main focus, the Tomato Mint Pulao, Butter Naan, and Laccha Parantha truly stole the spotlight for me. The Tomato Mint Pulao was a delight, featuring light and fluffy basmati rice infused with the fragrant essence of mint and cardamom, punctuated by sweetness from softened fresh tomatoes. Both the naan and parantha proved equally satisfying, boasting the desired texture and a rich, buttery flavour that added a layer of joy to the overall dining experience.

Dessert 3/5

The Dessert is a platter of Makai Halwa, Gujia, and Gur Para (Sweet Corn Halwa, Traditional Sweet Dumplings Stuffed With Coconut And Dried Fruits, and Jaggery Bites). However, I found these selections a bit too heavy for a dessert course after the fairly rich dishes. Perhaps a lighter option would have provided a more balanced and refreshing conclusion to the meal.

Options of 2 glasses and 4 glasses alcoholic beverages pairing are available as well.

Photograph and written 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.


Tiffin Room
Raffles Hotel
1 Beach Road
Singapore 189673
Tel: +65 63371886
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Lunch: 12pm - 145pm
Dinner: 630pm - 845pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit F. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

Chef Chan's Private Dine @ Scotts Road - Preserving Legacy, Crafting Excellence

Nestled within the premises of Indocafe along Scotts Road is Chef Chan Private Dine, spearheaded by Chef Wong Hong Loong, the skilled disciple of the renowned Chef Chan Chen Hei. While it might initially seem perplexing to name a restaurant after a chef not leading the kitchen, Chef Chan Chen Hei's prestigious legacy in the Chinese culinary realm justifies this choice. The restaurant promises a repertoire of Chef Chan's classic dishes, complemented by contemporary twists under the meticulous guidance of Chef Wong Hong Loong.

Abalone with Caviar / Maitake Mushroom "Kung Fu" Soup 4.2/5

We had the Dinner Set Menu by Loong Shi Fu, priced at $188+ per person, and the evening commenced with an amuse-bouche featuring Abalone with Caviar and a Maitake Mushroom "Kung Fu" Soup. The prized abalone, sweetened with caviar and immersed in the earthy essence of maitake mushroom, offered a tantalising prelude to the gastronomic feast.

Golden Morsels - Foie Gras with Shrimp Paste 3.8/5

Golden Morsels - Iberico Pork with Chive Dumpling 4/5

Golden Morsels - Marinated Quail Leg with Five Spices 4.2/5

The Golden Morsels trio followed, presenting a symphony of flavours. The Foie Gras with Shrimp Paste, boasting a crispy exterior, danced on the palate with a delightful medley of textures. Iberico Pork with Chive Dumplings showcased juicy dumplings infused with the essence of chives, while the Marinated Quail Leg with Five Spices provided a herbal and tender interlude.

Wellness Chicken Soup 5/5

The Wellness Chicken Soup emerged as a highlight, a potently brewed elixir resulting from a 12-hour simmer of whole chicken with ginseng. Served in a teapot and poured theatrically into individual bowls, the rich and flavoursome soup hinted at the essence of pure chicken essence.

Steamed Spotted Grouper with Homemade Tofu and Egg White 4/5

The Steamed Spotted Grouper, harmoniously paired with Homemade Tofu and Egg White, showcased the delicate flesh of the grouper enrobed in silky steamed egg white—an ode to the chef's artistry.

Poached Australian Cabbage with Double Boiled Chicken Broth 4.8/5

The Poached Australian Cabbage, immersed in Double-Boiled Chicken Broth, symbolising abundance and fortune, unfolded as a visual delight. The cabbage, served blooming at the table, captured the essence of softness and sweetness.

"Loong Shi Fu" Signature Crispy Sakura Chicken 5/5

An iconic Chef Chan's dish is the "Loong Shi Fu" Signature Crispy Sakura Chicken, which features paper-crisp skin, revealing tender and moist meat beneath. The impressive texture and flavour profile invoked the essence of a perfectly executed dish.

Wok-Fried Kway Teow with Seasonal Fresh Crab Gravy 4.2/5

The Wok-Fried Kway Teow with Seasonal Fresh Crab Gravy emerged as a stellar dish — a fusion of silky flat rice noodles infused with "Wok Hei" and adorned with a rich crab roe gravy, complemented by crispy noodle bits for an added crunch.

Chilled Supreme Bird's Nest with Rock Sugar 3.5/5

Rounding off the feast, the Chilled Supreme Bird's Nest with Rock Sugar provided a light and nourishing dessert. Additionally, Little Sweets comprising Mochi coated in peanut and Nian Gao with a thin crisp batter served as delightful petits fours.

Little Sweets 4/5

In conclusion, Chef Chan Private Dine masterfully preserves the legacy of Chef Chan Chen Hei, weaving traditional excellence with contemporary flair through Chef Wong Hong Loong's skilled hands. Each dish served unfolds as a symphony of flavours, a testament to the richness of Chinese gastronomy. The restaurant is not merely a dining establishment; it is a celebration of heritage, a gastronomic journey that intertwines the past and present in every exquisite bite. Chef Chan Private Dine undoubtedly holds a distinguished place in Singapore's vibrant F&B landscape.

Note: This is an invited tasting.


Chef Chan's Private Dine
(within INDOCFE - Peranakan Dining)
35 Scotts Road
Singapore 228227
Tel: +65 6737 0895
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Nearest MRT: Newton (DT, NS Line)

Opening Hours:
Tue-Sun: 12pm - 230pm, 6pm - 930pm
(Closed on Mon)

Direction:
1) Alight at Newton MRT station. Take Exit A. On Scotts Road, turn right and walk down Scotts Road towards Orchard Road direction. Journey time about 6 minutes. [Map]