Peach Garden Chinese Restaurant @ OCBC Centre - Usher In Lunar New Year with "HENG HENG" Million Dollar Yu Sheng and Premium Mala Seafood Pen Cai

This Lunar New Year, Peach Garden has launched a selection of carefully curated new menu items such as the "Heng Heng" Million Dollar Yu Sheng, together with premium dishes and traditional festive goodies. Orders can be made in-store and online from 5 January to 26 February 2021. Renowned for its authentic Cantonese-style cuisine and impeccable quality of Chinese cooking, Peach Garden is especially known for the quality of its Yu Sheng and Pen Cai dishes.

"Heng Heng" Million Dollar Yu Sheng 4.5/5

Toss to an auspicious year with their latest "Heng Heng" Million Dollar Yu Sheng (百万捞生). It features a golden dome encasing a bed of Yu Sheng ingredients that include premium toppings such as Lobster, Baby Abalone, Wagyu Beef and Salmon. Smash the dome open with a mini hammer, and the cracker shatters to reveal the colourful array of fresh ingredients as well as big sweep tickets for a chance to get lucky in the new year.

Only available for dine-in, this Yu Sheng centrepiece comes in 2 sizes: Small ($168++ serves 4 pax), and Large ($268++ serves 8 pax). There is a non-beef alternative with Australian Scallops in place of Wagyu Beef.

Double-Boiled Essence of Chicken Soup with Stuffed Fish Maw 4.2/5

Next, we had their Double-Boiled Essence of Chicken Soup, which arrives with a tiny flame below the pot to keep it warm. The nourishing soup is intense in flavour, well-packed with the chicken's essence after hours of boiling. It is a well-executed bowl of soup that we enjoyed very much.

Peach Garden Mala Seafood Pen Cai 4.2/5

Peach Garden spices up the traditional Pen Cai with their new Peach Garden Mala Seafood Pen Cai, which serves 6 pax. The pot is filled with luxurious ingredients such as lobster, red grouper, sea cucumber, Australian scallop, prawns, fish maw, and king oyster mushrooms. They are infused with a fragrant in-house mala spice and layered upon one another for a medley of flavours.

Roasted Golden Suckling Pig 4/5

The majestic Roasted Golden Suckling Pig comes with mahogany, crisp skin and sticky-tender meat. We were served pieces of crackling skin, accompanied with thin slices of soft mantou buns, sweet sauce and crunchy green onion.

Traditional Steamed Claypot Rice with Chinese Sausages 4/5

The piping hot and delicious bowl of Traditional Steamed Claypot Rice was a welcoming end to the main courses. Well-flavoured and filled with a generous amount of lup cheong, you can taste the fragrance of the ingredients infused with the subtle burnt aroma.

Double-boiled Tang Yuan Eight Treasures and Tian Shan Bird's Nest in Young Coconut 4/5

Complete the Lunar New Year meal with their traditional desserts such as the Double-boiled Tang Yuan Eight Treasures and Tian Shan Bird's Nest in Young Coconut. The dessert is served warm in a coconut husk, adding a refreshing coconut flavour to the comforting bird nest soup.

Black & White Sesame Nian Gao 3.8/5

A must-have delicacy for the Chinese New Year, the Black & White Sesame Nian Gao is soft and chewy with a very subtle hint of black sesame.

For your family reunion feastings this festive season, choose from Peach Garden's two signature Prosperity Treasures Packages or the Fortune Treasures Set for an abundant array of dishes that serve 8 to 10 persons.

All Peach Garden restaurants are open throughout Lunar New Year, including the first and second day of Lunar New Year (12 and 13 Feb). Reservations can be made online at www.peachgarden.com.sg/reservations. Shop online at Peach Garden E-shop with free delivery with a minimum order of $80. Online orders have to be placed at least one day in advance. For local delivery or collection between 11 to 14 Feb 2021, orders must be placed by 9 February. Shop now at www.peachgardeneshop.com.

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.


Peach Garden Chinese Restaurant
OCBC Centre
65 Chulia Street
#33-01
Singapore 049513
Tel: +65 65357833
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 11am - 3pm, 6 - 1030pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Chulia Street. Turn left onto Chulia Street and walk down the road. Walk to destination. Journey time about 5 minutes. [Map]

Torasho Ramen & Charcoal Bar @ Tras Street - New Contemporary Izakaya In The Heart Of Tanjong Pagar

I am glad that I am reunited with Chef Sho Naganuma at his new restaurant Torasho Ramen & Charcoal Bar. Formerly the Execute Chef at Hide Yamamoto, chef Sho Naganuma has partner with restaurateur Tora Widjaja to open the contemporary izakaya restaurant in the heart of Tanjong Pagar.

Ikura Nachos 4/5

We started with a couple of appetisers, and I have to say they are not the usual items you get in a traditional izakaya restaurant. The creative bites are inspired by the sophisticated Singapore palate which chef Sho Naganuma has a wealth of experience, having been working in Singapore since 2010. First up, we had the Ikura Nachos ($12). The delightful bite comes with tobiko and herbs on a crispy papadum chip. A delightful bite with the right balance of flavour and texture.

Unagi Tacos 3.8/5

The Unagi Tacos ($15) is quite similar to the ikura nachos except the meaty unagi takes centre stage resting on the crispy papadum, crown with green papaya for acidity and crunch. I thought a little more punch in the sourness from the green mango and even a little heat will lift the dish.

Uni Pillow 4.8/5

The Uni Pillow ($15/pc) may seem small in portion, but it's an explosive combination of flavours and textures from the karaage crumbs, nori and uni. This is definitely one of my favourite appetisers.

Wagyu Chips 4.2/5

The Wagyu Chips ($8) thinly sliced and fried with the wagyu fats is very addictive. It comes with truffle shio konbu that perfumed the enjoyment further.

Noble Scallops 4.5/5

The first thing that caught my attention is the colourful shells of the Noble Scallops ($27). Cooked in a sake-soy butter nage, the scallop was plump and juicy, infused with the aroma of sweet sake. Don't forget to take a sip of the sake based broth to enjoy the umami flavour.

With all the delicious appetisers, don't forget to order some sake to go along with them. Torasho even has their sake brand. If you order a bottle of sake, they even come in a mini sake barrel. Do note there are limited sake barrels available, so don't be disappointed if you didn't get one.

Truffle Baby Chick 4/5

For those that need something for filling or you have a big group, there is the big plates and rice section on the menu. The Truffle Baby Chicken ($38) may look like any original roasted chicken, but you will be in for a surprise. The chicken is actually stuffed with Kolkata style biryani rice cooked with potato inside. The hint of truffle further elevated the aroma and enjoyment of the fluffy rice and tender roasted chicken.

Bak Kut Teh Donabe 4.5/5

Anther rice dish on the menu is the locally inspired Bak Kut Teh Donabe ($38). Give the hotpot a good mix to get all the flavours blended together. The rice does come across garlicky and peppery like the local white bak kut teh. However, it doesn't resemble a bak kut teh dish at all. It is a delicious dish on its own with its own characteristic which all of us enjoyed.

One should not miss the ramen at Tora, especially their Dipping Ramen. Having tried Menya Sakura owned by Chef Sho Naganuma, I look forward to tasting the familiar flavour again at Torasho. At Torasho, the menu offers three types of ramen - Dipping, Dry and Soup.

Uni and Ikura Dipping Ramen 3.8/5

For the Dipping Ramen, we decided to go for the Uni and Ikura ($34) and Tsukemen "Singapore Best" ($14). The Uni and Ikura Dipping Ramen comes with a bowl of uni dipping soup, separates from the ramen that is topped with uni, ikura and nori. The noodle for dipping ramen is thicker and chewier compare to the rest as to complement the rich dipping soup.

Tsukemen "Singapore Best" Dipping Ramen 4.2/5

Between the two dipping ramens I tried, I still prefer the Tsukemen "Singapore Best" Dipping Ramen which comes with charcoal pork, bamboo shoot and nori with rich seafood and tonkotsu dipping soup. The dipping soup is more robust and richer in flavour, which goes better with the thick noodle. After finishing your noodle, you can ask for the staff to add either clear dashi broth or yuzu dashi broth to the soup so that you can appreciate the drink the remaining dipping soup. I would recommend the clear dashi broth.

Soup Ramen 3.8/5

For the soup ramen, there are three choices. You can go for the normal Tonkotsu Ramen ($12), Truffle Tonkotsu Ramen ($18) or Spicy Tonkotsu Ramen ($14). I decided to have the Spicy Tonkotsu Ramen, which comes in three levels of spiciness. Even at level 1, I feel that it will be a challenge for those that can't take spicy. What you can find in the bowl of ramen are roasted garlic, green onion, nori, kikurage and charcoal pork chashu. While the chashu is thick and charred, some prefer the more thinly sliced and tender type.

Dry Ramen, Lobster 4/5

Last but not least for the dry ramen, diners can choose to have the Truffle & Wagyu ($20), Lobster ($16) or Torasho Pork "Bak Chor Mee" ($14). We decided to have the Lobster Dry Ramen that comes with minced lobster, claw croquette, onsen egg, green onion and nori. Due to the crustacean flavour, it tastes like have a bowl of dry prawn noodle.

It has been a while since I get excited about a new opening. I really enjoyed the food at Torasho. Besides the flavours, I like the modern-inspired izakaya dishes that brings a refreshed concept to the table. It is definitely a place I will recommend my friend to go to for our next gathering.

Note: This is an invited tasting.


Torasho Ramen & Charcoal Bar
32 Tras Street
(Main Entrance along Cook Street)
Singapore 078972
Tel: +65 69705055
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 1130am - 12midnight

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street and turn left onto Cook Street. Walk to destination. Journey time about 5 minutes. [Map]

Tai Lok Claypot Chicken Rice @ Alexandra Food Village - Formerly From Margaret Drive Food Centre

Tai Lok Claypot Chicken Rice may sounds familiar to some. The stall used to be at Margaret Drive Food Centre and moved to Alexandra Food Village when the building was demolished. I remembered I reviewed the stall back in 2010 when I started blogging. It is almost a decade, and I am glad that they are still around.

The pricing of the claypot rice is based on the servicing portion. I had the claypot rice for 2 pax which costs me $12. The other pricing is $18, $23 and $28 respectively for 3, 4 to 5 pax. I usually add extra chicken for my claypot rice, and that cost me an additional $5.

If you did not pre-order, be prepared to wait for around 30 to 45 minutes. As you can see from the photo, for $17 ($12 plus $5 for extra chicken),  I get a pot of claypot rice brimming with ingredients. It comes with chunky pieces of tender chicken, Chinese sausage, liver sausage and vegetables.

Give the fragrant rice a good toss in the dark soy sauce for the sweet, savoury finishing. I would recommend drizzle a bit of oil into the claypot rice, for that lift in the aroma as well as giving the rice a smooth texture. Not to forget their chilli sauce. It is really power and shiok.

Besides the claypot chicken rice, the stall also sells several soup dishes to go along with the rice. I had the Peanut and Chicken Feet Soup ($3.50) which is really flavourful, packed with the essence of the ingredients, boiled for hours. The other soups available on the menu are Watercress with Pork Rib Soup, Old Cucumber with Pork Rib Soup, Preserved Vegetable with Duck Meat Soup, Herbal Black Chicken Soup and Pig Stomach with Pork Rib Soup.


Tai Lok Claypot Chicken Rice
Alexandra Food Village
120 Bukit Merah Lane 1
Singapore 150120
Tel: +65 64740439
Nearest MRT: Queenstown (EW Line), Redhill (EW Line)

Opening Hours:
Wed-Sun: 5pm - 10pm
(Closed on Mon-Tue)

Direction:
1) Alight at Queenstown MRT station. Take Exit A. Walk to bus stop at Queenstown MRT station (Stop ID 11149). Take bus number 195. Alight 3 stops later. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Redhill MRT station. Take Exit A. Walk to bus stop opposite Redhill MRT station (Stop ID 10201). Take bus number 33 or 120. Alight 5 stops later. Walk to destination. Journey time 10 minutes. [Map]

Blue Jasmine @ Park Hotel Farrer Park - A Flavourful Thai and Chinese Reunion

Celebrate Lunar New Year reunion dinner with a different at Blue Jasmine located at Park Hotel Farrer Park Level 5. On Lunar New Year eve, the Thai restaurant will bring together a buffet feast of Chinese dishes on top of the Thai dishes.

Available for both dine-in and takeaway is the Thai Chin Yu Sheng. This is inspired by classic Thai salads including the Northern Thai classic pomelo salad. This is a refreshing twist to the traditional yu sheng with slices of salmon gravlax, vegetables, Thai green mango, papaya, pomelo and pickles dressed in a plum and passion fruit sauce.

Poached Chicken Salad

Start off from the appetiser section with the Poached Chicken Salad with Sze Chuan sauce. If this is too spicy for some, there are other choices such as Prawn & Melon Salad and Smashed Cucumber Salad with Seafood. For the older folks which prefer warm foods, there are tempting little bites such as Crispy Prawn Wanton or a bowl of comforting Fish Maw Soup with crab meat and bamboo soup.

Spice Braised Duck

For the mains, be delighted with the tender Spice Braised Duck infused with Chinese herbs aroma. It even comes with braised tofu and braised eggs that have absorbed the delicious braising liquid.

Mixed Roasted Platter

Roasted meats are always on the dining table for Chinese festive occasions and its no different at Blue Jasmine for the Lunar New Year reunion buffet dinner. On the buffet spread, diners will find the Mixed Roasted Platter comprises of Roasted Chicken and Roasted Duck served with crispy garlic bits.

Claypot Rice

Carb lovers will enjoy the Claypot Rice, fragrant by cooking together with Chinese sausage. It also comes with flavourful marinated tender chicken and greens to complete the meal.

Steamed Grouper 

Fish is an auspicious tradition Lunar New Year dish serves on the Chinese New Year menu as it symbolises abundance or surplus for the year. If you want a good year ahead, then don't miss out on the Steamed Grouper with ginger and soy sauce.

There will live station at the buffet dinner too. Instead of the usual laksa or noodle soup live station, diners can enjoy the Wat Tan Hor Fun, wok-fried flat rice noodles served in light egg gravy.

Mango Sticky Rice

Not to forget the dessert station whereby diners will get to enjoy a variety of Chinese and Thai desserts. The selection includes ever-popular Mango Sticky Rice and Durian Sticky Rice. For the Chinese dessert, we have Almond Bean Curd with Mixed Fruits, Deep-fried Nian Gao and Sweet Glutinous Rice Ball Soup.

Chinese New Year Eve Reunion Dinner Buffet
Date: 24 January 2020
Time: 630pm - 10pm
Price: $58++ per adult, $29++ per child (6 - 12 years old)

Note: This is an invited tasting. 


Blue Jasmine
Park Hotel Farrer Park
10 Farrer Park Station Road
Level 5
Singapore 217564
Tel: +65 68248851
Facebook
Website
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 1130am - 10pm
Fri-Sat: 630pm - 10pm (buffet dinner)

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

Celebrate Chinese New Year In Style with Crystal Jade

For the upcoming Lunar New Year, Crystal Jade Group of restaurants have line-up a stellar and tantalising spread of Chinese New Year offerings that spans savoury celebratory dishes to auspicious sweet treats. All these are specially conjured up and curated by Group Executive Chef Martin Foo and his team of chefs.

Prosperity Golden Lobster Yusheng

Available at Crystal Jade Palace, Crystal Jade Golden Palace, Crystal Jade Pavilion and Crystal Jade Dining IN for dine-in and takeaway is the Prosperity Golden Lobster Yusheng ($98/$168). The Yusheng comprises a combination of textures and flavours. Instead of the conventional selection and fresh ingredients, homemade pickled items such as marinated plum tomatoes, pickled cucumber, juicy pomelo segments, fresh ice plant, fresh lily bulbs, kaffir lime leaves, red dates, and walnuts among others are added for natural goodness. Succulent local lobster and ikura crowned the yusheng and dressed in an olive oil-based dressing with flower blossom syrup, plum sauce and sesame seeds.

Double-boiled Abalone 

From Crystal Jade Jiang Nan, we have the Double-boiled Abalone with Conpoy, Sea Cucumber and Fish Maw Soup served in a teapot ($24.80 per pax). This is a riff on the classic Buddha Jump over the wall.

Braised Cod Fish Sphere in Golden Thick Soup with Iberico Ham

Over at Crystal Jade Group's latest fine-ding concept at Crystal Jade Pavilion, the restaurant has created the Braised Cod Fish Sphere in Golden Thick Soup with Iberico Ham ($28 per pax). It is a novel take on the classic "lion's head" meatball with a buttery-fleshed codfish ball made with hand-chopped codfish, chopped water chestnuts, as well as fatty pork, in a thick luminous sauce rendered from superior stock, carrots and pumpkin.

Crispy Herbal "Dang Gui" Duck

Another favourite of mine is the Crispy Herbal "Dang Gui" Duck ($38 half/ $68 whole) from Crystal Jade Pavilion. The duck is served in an aromatic herbal sauce infused with the bittersweet notes of Angelica root and dried longan. Completing the dish is the addition of wolfberries, providing little bursts of sweetness.

Braised Whole 10-Head Abalone with Homemade Black Moss "Gold" Bar Beancurd

Crowned with abalone and black moss on top of blocks of soft homemade tofu is the Braised Whole 10-Head Abalone with Homemade Black Moss "Gold" Bar Beancurd ($28.80 regular) from Crystal Jade Hong Kong Kitchen.

Classic Claypot Rice with Duck, Cured Meat and Chinese Preserved Sausage

Savour the Classic Claypot Rice with Duck, Cured Meat and Chinese Preserved Sausage ($118/$188) at Crystal Jade Dining IN for a substantial and hearty feast packed with fragrant rice infused with the aroma of the cured meat and preserved sausage.

Hakka Yam Abacus Seeds with Boston Lobster

At Crystal Jade Palace, relish Chef Martin Foo's interpretation of the traditional Hakka Yam Abacus ($15 per 100g). The homemade Hakka yam abacus seeds are stir-fried over high heat with dried shrimp, shiitake mushrooms, black moss and Boston lobster. It gives the abacus seeds an elevated crustacean flavour to it.

Crispy Brown Sugar and Coconut Glutinous Rice Cake "Nian Gao"

For dessert at Crystal Jade Palace, I have the Crispy Brown Sugar and Coconut Glutinous Rice Cake "Nian Gao". It is an inventive sweet with alternating coconut and brown sugar glutinous rice cake layers wrapped in spring roll skin dotted with black and white sesame seeds.

Crystal Trio Dumpling in Brown Sugar Ginger Soup

Last but not least, wrapping up our Chinese New Year dinner is the Crystal Trio Dumpling in Brown Sugar Ginger Soup from Crystal Jade La Mian Xiao Long Bao. The three different coloured dumplings are Yam, Peanut and Sesame.

Chinese New Year dining at Crystal Jade Group of restaurants will commence from 15 January 2020 (all outlets will be closed on 25 Jan 2020 - CNY Day 1). Takeaway orders can be made online at estore.crystaljade.com from 18 Nov 2019 to 4 Feb 2020, and available at outlets from 6 Jan to 8 Feb 2020.

Note: This is an invited tasting.