Jin Jue Seafood @ Jalan Besar - Cantonese Style Seafood Zi Char That Opens Until 5am

Just across the busy cluster of eateries in Jalan Besar is the new brightly lit signboard of Jin Jue Seafood. Specialising in Cantonese-style seafood zi char, it has a homely space with a reasonably priced menu. It operates till 5am daily, serving as another supper spot you can booklist.

Red Snapper Fish Head Steamboat 4.5/5

The signature of Jin Jue Seafood would be their charcoal Red Snapper Fish Head Steamboat ($38). The fresh snapper slices are deliberately served separately to avoid having the fish break up throughout the meal and for diners to be able to have them fresh upon cooking. We especially enjoyed the broth's herbal notes, which resulted from the addition of goji berries and dang gui.

You have vegetables like yam, seaweed and Chinese cabbage in the base. You can opt to top up for additional ingredients to go along, such as Prawns ($18/5 Pieces), Spinach ($6), Enoki Mushrooms ($4) and more. We appreciated our pot was promptly refilled and that they provided the actual broth for refills instead of watered down base or water.

Lemongrass Pork Ribs 4.2/5

It looked unassuming, but the Lemongrass Pork Ribs ($18) was quite a crowd favourite. The sweet-glazed exterior had a nice slight crunch, while the meat was tender and easily torn off from the bone. The hints of spice also had us wanting more. We didn't mind it, but as its name suggests, we expected the lemongrass flavour to be much more pronounced than it was.

Stir-fried Dried Scallops & Kailan 3.5/5

The Stir-fried Dried Scallops & Kailan ($15) had stir-fried kailan beneath deep-fried kailan. Adding dried scallops helped lend an umami touch, but we found the dish as a whole too oily.

Curry Fish Head 3.8/5

I haven't had that many curry fish heads to compare, but my dining companions found Jin Jue's Curry Fish Head ($35) pretty satisfying. It came with a generous portion of vegetables like brinjal and ladyfinger, along with crisped beancurd skin. The curry leans more milky and creamy, and we thought the spice could be more assertive.

Black Pepper Crab 4/5

We were impressed by how fresh the Black Pepper Crab (Seasonal Price) was, the meat was firm and sweet, and it came with a good amount of roe. Their black pepper sauce leans sweeter, with a medium spice level from the chilli and peppers used.

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.


Jin Jue Seafood
369 Jalan Besar
Singapore 208997
Tel: +65 65303689
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Nearest MRT: Bendemeer MRT (DT Line), Farrer Park (NE Line)

Opening Hours:
Daily: 5pm - 5am

Direction:
1) Alight at Farrer Park MRT station. Take Exit H. Walk towards Kitchener Link. At Kitchener Link walk to Petain Road. Turn right at Petain Road, walk towards Jalan Besar Road. Turn left at Jalan Besar Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Bendemeer MRT station. Take Exit A. Left right and walk to Kallang Bahru towards Lavender Street. At Lavender Street, turn right and walk towards Foch Road. Turn left onto Foch Road and walk towards Jalan Besar. Cross the road at Jalan Besar. Walk to destination. Journey time about 8 minutes. [Map]

Shang Palace @ Shangri-La Hotel Singapore - New Chef At The Helm With A Revitalised Menu Comprising His Signature Creations

Shang Palace, the one Michelin-starred restaurant at Shangri-La Hotel Singapore, welcomes new Executive Chinese Chef Daniel Cheung from Hong Kong. With 37 years in top-level Cantonese cooking, Chef Daniel Cheng combines traditional Cantonese cuisine with contemporary creativity. His latest stint was at Shang Palace Kowloon, another Michelin-starred restaurant within the group, with bags of experience working at Spring Moon and The Jockey Club..

We are given a glimpse of the new menu, starting with a quad of small bites. We had Chilled Fresh Abalone marinated with Japanese Sake, Chilled Tomato with Plum, Barbecued Pork Pastry and Scallop Siew Mai on the plate.

Applewood Smoked Beancurd Rolls 4.5/5

With Chef Daniel on the helm, he also brought some of his signature dishes from Hong Kong and introduced them to the new menu. One of them is the Apple Smoked Beancurd Rolls ($18) stuffed with Shitake Mushroom, Carrot and Green Mustard. Meticulously wrapped together, the vegetarian dish is packed with delightful textural enjoyment infused with applewood aroma.

Fried Rice with Kagoshima Wagyu Beef served in Whole Tomato 4.8/5

A favourite of his signature dishes is the Fried Rice with Kagoshima Wagyu served in Whole Tomato ($28). A whole tomato is used as a bowl for the fragrant fried rice. The chef advised us to have the fried rice together with the tomato. The highlight and what holds the dish together for a lovely finish is the sweet and vinegary sauce.

Steamed Spotted Garoupa fillet in Egg White Sauce 4/5

Another of Chef Daniel's signature dishes is the Steamed Spotted Garoupa fillet in Egg White Sauce ($48) topped with crispy parma ham. It is a light and hearty dish with a drinkable egg white sauce that comprises broccoli and carrot in superior broth.

Cantonese Style Crispy Chicken served with Spicy Salt 4.2/5

The Cantonese Style Crispy Chicken served with Spicy Salt is another dish on the signature menu. The air-dried chicken is slow cooked in lukewarm oil for 25-40 minutes, drip-dry and then bathed in very hot oil to achieve the crispy skin.

Baked Live Prawns with Garlic and Sarawak White Pepper 4.5/5

Another highlight of Chef Daniel's signature dishes is the Baked Live Prawns with Garlic and Sarawak White Pepper ($58). Chef Daniel used to make this in Hong Kong and brought it to Singapore with a little tweak to localise it by using local prawns and Sarawak peppercorn.

Boneless Quail filled with Bird's Nest in Superior Broth 4.5/5

A time-honoured dish on Shang Palace's menu is the Boneless Quail filled with Bird's Nest in Superior Broth ($98). Traditionally it used to be stuffed with shark's fin but now is replaced with bird's nest. I enjoyed this version, as the bird's nest give it an extra crunch.

Stewed Shrimp Pomelo Peel 3.5/5

The Stewed Shrimp Pomelo Peel ($28) is an uncommon nostalgic dish. I never knew we could eat pomelo peel. It is cooked to a soft spongy texture. It tasted bland on its own, lifted by the shrimp roe sauce, which is very delicious.

Double-boiled Snow Pear with Peach Resin, Mandarin Peel and Chuanbei 4.2/5

Wrapping up our dinner is the Double-boiled Snow Pear with Peach Resin, Mandarin Peel and Chuanbei. A light and refreshing dessert after all the richly flavoured dishes.

Note: This is an invited tasting.


Shang Palace
Shangri-La Hotel
22 Orange Grove Road
Lobby Level
Singapore 258350
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Nearest MRT: Orchard Road (NS Line, TE Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 1000pm
Sat, Sun & PH: 11am - 3pm, 6pm - 1000pm

Direction: 
Alight at Orchard MRT station. Take Exit 4. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. At Orchard Parade Hotel traffic junction, cross the road. Walk towards Orchard Hotel. Continue walking on Orange Grove Road until destination. Journey time about 30 minutes. [Map]

Wan Hao Chinese Restaurant @ Singapore Marriott Tang Plaza Hotel - The Return Of Sri Lankan Crabs And New Menu Launch

Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel is currently running a Sri Lankan Crab Special from 1 September to 31 October 2022. From exquisite dim sums to a la carte specialities, the Sri Lankan Crab menu allows you to savour the crustacean's plump and sweet meat through 11 different dishes.

Deep-Fried Salted Egg Crab Bun 4/5

For the dim sums, to retain the delicate sweet flavour and texture of the Sri Lankan Crabs meat, the latter is steamed whole before the crab meat is removed from its shell and churned into dainty delights. Drawing inspirations from the well-loved Custard Lava Bun, Deep-Fried Salted Egg Crab Bun ($3.80) is a delicious fried version with a savoury salted egg crab filling encased within a delightfully airy and fluffy dough. But I do find the salted egg slightly overwhelms the crab meat.

Four Happiness Dumpling 4/5

Four Happiness Dumpling ($3.80), an elevated prawn dumpling studded with Crab Meat, Crab Roe, Ham and Celery, will light up your face with its juicy filling, with extra texture and umami-ness lent by the 4 colourful ingredients. Deep-Fried Spring Roll with Crab Meat & Glass Noodle ($3.80) is another dim sum special that is tasty as a spring roll but doesn't do much justice to the crab meat.

Salted Egg with Chicken Floss Crab 4.5/5

For a la carte dishes, Wan Hao's rendition of Salted Egg Crab - Salted Egg with Chicken Floss Crab ($68/ 500- 600gm portion) is a hot favourite of all times. This crab is given a coat using a combination of curry powder, deep-fried garlic, chicken floss and salted egg. This drier method of presenting the crab gives the meat a better chance to shine - the savoury dried coat crumbs became a flavour enhancer, accentuating the sweetness of the crab meat while being finger-licking good on its own.

Braised Beancurd with Crab Meat & Crab Roe 4.8/5

Braised Beancurd with Crab Meat & Crab Roe ($48/person), brimming with fresh chunky crab meat and crab roe, was a star of the evening that showcases the fine qualities of the crustacean. The key probably lies with the flavourful superior stock that was used to form the base of this dish. It did a perfect job in bringing the 3 delicate flavoured ingredients together.

Braised Bird’s Nest with Crab Claw & Watercress Superior Stock 4/5

Braised Bird’s Nest with Crab Claw & Watercress Superior Stock ($68/pax) is indeed a luxurious dish. I appreciate how the emerald green of the watercress reflects the elegance of this dish. Similar to the dish above, the superior stock used is the key to imparting the base flavours and harmonising the ingredients.

Wok-Fried Cod Fillet with Foie Gras 3/5

Other dishes to include in your visit to Wan Hao are some of its newly launched items. Wok-Fried Cod Fillet with Foie Gras in Chef's Secret Sauce ($48). The flavours were good, but the combination of foie gras and wok-fried cod made it a fairly rich dish. Overall I find it a tad dry, given that the cod morsels were almost crunchy and the noodle base was fried too.

Roasted Spanish Suckling Pig wrapped with Wok-fried Glutinous Rice 3/5

No special occasion is needed to devour the Roasted Spanish Suckling Pig wrapped with Wok-fried Glutinous Rice and Chinese Sausage ($508), so long advance reservation is made. While the expected caramelised crispy crackle at the skin was achieved, the collagenous layer underneath the skin was slightly too chewy for my liking.

Brandy Baked Alaska with Ice Cream 4/5

Ice cream dessert is not commonly found in Chinese restaurants. Hence Wan Hao decided to subvert that expectation and introduced its very own Brandy Baked Alaska with Ice Cream ($15++), flambé with Brandy right at your table. It sure brings a lot of excitement to the table.

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.


Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
Level 3
320 Orchard Road
Singapore 238865
Tel: +65 68314605
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Website
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun & PH: 1130am - 3pm, 630pm - 1030pm

Direction:
Alight at Orchard MRT station. Take Exit 1. Walk to destination. Journey time about 5 minutes. [Map]

Tang Xiang Charcoal Fish Head Steamboat @ 5 Kallang Food Centre - Popular Fish Head Steamboat By Mediacorp Celebrity Ben Yeo & Chef Cao Yong

Mediacorp celebrity Ben Yeo and Chef Cao Yong have partnered to open Tang Xiang Charcoal Fish Head Steamboat at 5 Kallang Food Centre. The new zichar stall is located in an industrial food canteen selling Signature Charcoal Fish Head Steamboat and an array of zichar dishes. The stall is so popular that the wait can be up to two hours long.

Red Grouper Steamboat 4.5/5

A must-try here is their Signature Charcoal Fish Head Steamboat which comes with two options - Giant Grouper Steamboat ($40/ $60/ $88) and Red Grouper Steamboat ($48/ $68/ $88). Each steamboat comes with fried fish head, round cabbage, yam, seaweed, tofu, tomato and a separate plate of fish slices. The robust broth s refillable too.

Unlike other fish head steamboat places, the concept at Tang Xiang Charcoal Fish Head Steamboat allows diners to add on ingredients for the steamboat, similar to having hotpot concept.

Fried Prawn Roll 4.5/5

Besides the fish head steamboat, the stall woks up an array of delightful zichar dishes too. We had the Fried Prawn Roll ($12/ $18/ $24). It is meaty and plump, with a light crispy coat on its exterior, giving it an extra textural enjoyment.

Royale Chives with Bean Sprout 4/5

For a balanced diet, we had the Royale Chives with Bean Sprout ($12/ $18/ $24). I enjoyed how the contrasting textures of the vegetables complemented each other for a delectable crunch.

Salted Egg Squid 4.5/5

The salted egg sauce for the Salted Egg Squid ($18/ $26/ $36) is legit goodness. It is probably one of the better salted egg squid I have eaten. Both flavour and texture are executed perfectly, with the addition of curry leaves lifting the taste profile.

Signature XO Yam Ring 4.2/5

Unlike the usual yam ring, the Signature XO Yam Ring ($28) here is black, infused with charcoal powder and comes with seafood instead of the usual chicken and vegetable. It is an elevated version of the traditional yam ring and an instagrammable one.

Claypot Spicy Chicken 4/5

Fragrant and tender is the Claypot Spicy Chicken ($15/ $22/ $30). Though the description said it is a spicy dish, I find it otherwise. The spiciness is very mild. I feel it is suitable for kids too.

The zichar stall is very popular, and the wait can be up to 2 hours. Hence, I highly recommend making reservations and pre-ordering your dishes before going down.


Tang Xiang Charcoal Fish Head Steamboat
5 Kallang Place
Singapore 339152
Tel: 8847 3776 (reservation via text only)
Nearest MRT: Bendemeer (DT Line)

Opening Hours:
Tue-Sun: 6pm - 11pm
(Closed on Mon, except PH)

Direction:
1) Alight at Bendemeer MRT station. Take Exit B. Walk down Kallang Bahru Road towards Kallang Place. Turn right onto Kallang Place. Walk to destination. Journey time about 8 minutes. [Map]

Diamond Kitchen @ Laguna Park - Celebrate 10th Anniversary with Lip-smacking ‘3 Crabs for $49.90’ Deal

I still remember my first visit to Diamond Kitchen at Laguna Park eight years ago after an article by Straits Times food critic Wong Ah Yoke brought it to fame. The restaurant saw snaking queues overnight, and I heard they even have to turn away customers. It was so hard to get a table then. Yet, in a blink of an eye, the restaurant is celebrating its 10th anniversary this year.

Honey Marmite Crab 4.5/5

In conjunction with the restaurant's 10th anniversary, it is rolling out an irresistible crablicious deal. The special promotion allows customers to enjoy 3 Crabs for $49.90 for both dine-in and takeaway. Each crab weighs about 500g. What's more astonishing is your can choose to cook the crab in 20 different flavours.

Gan Xiang Crab 4.2/5

I was surprised that the restaurant now offers up to 20 flavours for the crabs. Some of them are unique flavours, such as Honey Marmite Crab. It never occurs to be the sweet and savoury combination of honey and marmite that come together harmoniously with the crustaceans. It is a good change from the usual chilli and black pepper crab, which is more suitable for children.

Curry Crab 4.8/5

The Gan Xiang Crab was the signature when the restaurant first opened. I am glad that it is still on the menu. However, I find the spice level has been toned down and is sweeter now, which didn't showcase the spices' aroma. The crowd's favourite for the night is the Curry Crab served in claypot with long beans and eggplant. It is like a crab version of the curry fish head. The curry sauce is very appetising, and I love the new style of having crab.

X.O Crab Bee Hoon Soup 4/5

Another beautiful crab dish on the menu is the X.O Crab Bee Hoon Soup ($55.90). It hits the spot for for a good bowl of crab bee hoon soup. The only disappointment is I couldn't taste the X.O in the soup.

Salted Egg Yolk Sotong 4.5/5

Besides the crab promotion, Diamond Kitchen also rolls out an All-Stars Set Menu ($85++ for 3-4pax / $155++ for 6-8pax) that showcases their all-time signature dishes over the ten years. It comprises five courses, starting with the Salted Egg Yolk Sotong, which is coated in a light crispy batter of cream crackers and flour for that addictive crunch. It is further tossed in handmade salted egg yolk powder and curry leaves, elevating the taste profile.

Champagne Pork 4.2/5

Juicy and tender is the Champagne Pork. The double deep-fried pork collar is tossed in a perfect balance of sweet and tangy flavour that is delightful with each bite.

Brinjal Claypot 4.5/5

The best to savour with a bowl of steaming rice is the Brinjal Claypot cloaked in piquant homemade sauce. The sauce is so delicious that I can have a few bowls of rice with it.

Superior Stock Clam Bee Hoon 4.5/5

Another dish that brought Diamond Kitchen to fame is the Superior Stock Clam Bee Hoon. The silky bee hoon served in a thick superior stock is packed with natural sweetness from the generous portion of succulent fresh clams and wolfberries. I recommend having it together with their fragrant homemade sambal chilli if you love spicy food. It elevates the enjoyment to a whole new level.

Pumpkin & Ginko Yam Paste 4.2/5

Ending the 5-course meal on a sweet note is the Pumpkin & Ginko Yam Paste. I love Orh Nee and enjoyed the rich, creamy, and flavourful warm pureed yam.

It is glad to see Diamond Kitchen is still around after all these years, surviving the tough years of COVID. I am happy that the head chef is still around, maintaining the same standard and quality all these years. The promotions will be available at both their Laguna Park and Science Park outlet.

Note: This is an invited tasting.


Diamond Kitchen (钻石小厨)
Laguna Park Condominium
5000F Marine Parade Road
#01-22/23
Singapore 449289
Tel: +65 64480629
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Website
Nearest MRT: Bedok (EW Line)

Opening Hours:
Daily: 11am - 230pm, 530pm -11pm

Direction:
1) Alight at Bedok MRT station. Take Exit A. Walk to bus stop at Bedok MRT station (Stop ID 84039). Take bus number 31. Alight 6 stops later. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Bedok MRT station. Take Exit B. Walk to Bedok Bus Interchange (Stop ID 84009). Take bus number 196 or 197. Alight 7 stops later. Walk to destination. Journey time about 15 minutes. [Map]

Ya Ge (雅阁) @ Orchid Hotel - New Modern Chinese Restaurant Serving Fine Traditional Chinese Cuisine With A Modern Taste

Newly opened at Orchid Hotel is Ya Ge (雅阁), led by Executive Chef Tse Chi Leung, who has 25 years of professional culinary experience. He has worked in kitchens of top hotels and restaurants across Hong Kong, Singapore and Jakarta, including Imperial Treasure at Marina Bay Sands and Yan Restaurant at Park Hotel Group.

The restaurant recently launched a new eight-course 'Taste of Ya Ge' menu ($268++, U.P $360++) that features a selection of the restaurant's signature dishes. The menu is suitable for four to five persons, available from 11 July to 30 September 2022.

Chilled Hua Diao Chicken Roll 4/5

We had the Chilled Hua Diao Chicken Roll kickstarting our eight-course meal. Unlike many places that chopped the chicken into pieces, the culinary team painstakingly rolled the chicken into a roulade. Fifteen years old Hua Diao has been used to give the succulent chicken an aromatic finish.

Carrot Cake with Dried Shrimp Paste 4.2/5

The eight-course menu includes two dim sum items in the Carrot Cake with Dried Shrimp Paste and Crispy Mini Pumpkin Pastry with Minced Chicken, Mushroom & Thyme. The Carrot Cake with Dried Shrimp Paste is crispy on the exterior and soft on the inside, fragrant by fried eggs and dried shrimp paste.

Crispy Mini Pumpkin Pastry with Minced Chicken, Mushroom & Thyme 4.5/5

The Crispy Mini Pumpkin Pastry with Minced Chicken, Mushroom & Thyme has a delightfully chewy texture stuffed with savoury filling consisting of minced chicken and mushroom. Adding thyme to the filling gives it a touch of minty earthiness, lifting the taste profile.

Fish Maw with Crab Meat in Superior broth 4.2/5

Unlike most Chinese soup that uses pork or chicken as a stock base, the Fish Maw with Crab Meat Soup uses duck and chicken instead. It is a delicious change from the usual, bringing out the sweetness of the chunky crab meat.

Deep-fried Marble Goby with Supreme Soya Sauce 4/5

For the fish dish, diners have a choice of having it deep-fried or steamed. We went for the Deep-fried Marble Goby with Supreme Soya Sauce. Of course, the star has to be the supreme soya sauce, complementing the crispy and moist fish.

Sauteed Diced Beef with Black Garlic 4.5/5

At first glance, the Sauteed Diced Beef seemed to be cooked in black pepper sauce, but it is cooked with black garlic, giving it a coat of sweetness on top of its tender texture.

Roasted Floral Tea Infused Chicken 4.5/5

One of my favourite dishes is the Roasted Floral Tea Infused Chicken. The tender chicken with its crispy skin is perfumed with the floral tea aroma, fire-roasted to perfection and garnished with fried tea leaves for a satisfying crunch.

XO Egg White Seafood Fried Rice 4/5

We had the XO Egg White Seafood Fried Rice for the carbo dish packed with 'wok-hei' smokiness. I enjoyed the firm texture for its delightful bite.

On top of the new eight-course menu, business professionals looking for a lighter meal may appreciate Ye Ge's ongoing lunch and dinner sets priced from $48.80++ per pax for two or more persons daily.

Note: This is an invited tasting


Ya Ge (雅阁)
Orchid Hotel
1 Tras Link
Level 3
Singapore 078867
Tel: +65 68186831
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight towards Orchid Hotel. Journey time about 3 minutes. [Map]