Showing posts with label Cold Crab. Show all posts
Showing posts with label Cold Crab. Show all posts

Monday, December 30, 2024

Cheng Hoo Thian Teochew Restaurant (清壺天潮州餐馆) @ Whampoa West - One of Singapore's Oldest Restaurant with a 100 Years' History

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Cheng Hoo Thian Teochew Restaurant (清壺天潮州餐馆) at Whampoa has stood the test of time, with a legacy that dates back nearly a century to 1930. Named after its founder, Mr. Koh Cheng Hoo, the restaurant's humble beginnings as a "Zhi Char" stall near Clarke Quay have evolved through decades of relocations, closures, and reopenings. Currently helmed by the founder's youngest son, Mr. Jimmy Koh, the restaurant is celebrating its 7th anniversary at its Whampoa location with a promotional 8-course menu for $690 Nett (10 pax) until 31 Dec 2024. I recently had the opportunity to experience the food here, steeped in tradition and heritage.

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Chilled Cold Crab with Yellow Roe and Double Shell 4.2/5

Our meal began with a classic Teochew delicacy — the Chilled Cold Crab with Yellow Roe and Double Shell. The crab was impeccably fresh, with sweet, firm meat and umami-rich roe that delighted the palate. Complemented by two traditional dipping sauces — vinegar and the tangy kek yu (tangerine sauce)—this dish set a high bar for the courses to come.

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Double-boiled Chicken with White Fungus & Mushrooms in Korea Ginseng Soup 4.5/5

A highlight of the meal was the Double-boiled Chicken with White Fungus & Mushrooms in Korean Ginseng Soup, a nourishing and aromatic offering. The soup was infused with chicken essence, while the white fungus provided a delightful textural contrast. The addition of Korean ginseng enhanced the flavour while imparting its reputed health benefits, making this a hearty and satisfying course.

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Barbecue Suckling Pig 4.2/5

The menu’s incredible value shone through with the inclusion of a whole Barbecue Suckling Pig, perfectly roasted to achieve a delightful, crispy exterior. The crunchy skin paired with the succulent meat was nothing short of a treat, and it easily became one of the standout dishes of the evening.

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Steamed Pomfret Teochew Style 4/5

The Steamed Pomfret Teochew Style paid homage to traditional Teochew flavours, featuring a tangy broth made with sour plum and salted vegetables. While the dish retained its quintessential balance of flavours, the fish was slightly overcooked by a minute or two, taking away some of its tender texture.

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Pan Fried Bombay Duck Omelette Old School Recipe 4/5

An intriguing addition to the meal was the Pan-fried Bombay Duck Omelette, an old-school recipe not commonly seen on menus today. Contrary to its name, Bombay Duck is a type of fish, not poultry. Its name originated from its pungent aroma during train transportation in Mumbai (formerly Bombay), which led to it being nicknamed "Bombay Daak (Mail)" by locals. Along the way, the British picked it up as the Bombay Duck, and the name got lost in translation. This dish had a nostalgic appeal, and the fluffy omelette paired with the salty, umami flavour of the fish was a delightful surprise.

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Stewed Loffah with Punning Beancurd and Prawns 4.2/5

A lighter offering was the Stewed Luffa with Punning Beancurd and Prawns. Simple yet elegant, the dish highlighted the natural sweetness of the prawns and the luffa's earthy flavours, while the beancurd's silky texture tied everything together beautifully.

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House Special Teochew Siu-Bee 4.5/5

One of the rarer dishes was the House Special Teochew Siu-Bee, which resembled Siew Mai but was wrapped in a delicate dumpling skin stuffed with minced meat and glutinous rice. Served with black vinegar sauce, this dish provided a multi-textural experience in every bite, making it a unique and memorable part of the meal.

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Sweet Yam Paste with Mandarin Orange and Gingko Nuts 5/5

The finale was the Sweet Yam Paste with Mandarin Orange and Ginkgo Nuts, a classic Orh Nee with an exceptional twist. The highlight was the preserved mandarin orange, which underwent an intricate 9-day preparation process involving multiple stages of washing, layering with honey and malt sugar, and slow cooking. This meticulous effort resulted in a beautifully candied orange that perfectly complemented the smooth, rich yam paste. It’s easily one of the best Orh Nee desserts I’ve ever had.

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Wok Fried Cai Po Hor Fun 4/5

As the 8-course menu lacked a carbohydrate dish, we opted to add a plate of Wok-fried Cai Po Hor Fun. Unlike the typical stir-fried hor fun, this dish was executed in a style akin to fried carrot cake, with rice noodles encased in a fragrant egg coating. While the execution was excellent, the cai po (preserved radish) flavour could have been more pronounced to elevate the overall dish.

Cheng Hoo Thian Teochew Restaurant continues to be a bastion of Teochew culinary heritage, showcasing flavours and recipes that are increasingly rare in modern dining. With its promotional 8-course menu, the restaurant pays tribute to its rich history and offers tremendous value for a group celebration. It is an experience not to be missed for lovers of traditional Teochew cuisine.


Cheng Hoo Thian Teochew Restaurant
(清壺天潮州餐馆)
Blk 34 Whampoa West
#01-27
Singapore 330034
Tel: +65 6297 7789
Facebook
Website
Nearest MRT: Boon Keng (NE Line)

Opening Hours:
Daily: 11am - 230pm, 5pm - 10pm

Direction:
1) Alight at Boon Keng MRT station. Take Exit B. Walk to block 34. Walk towards the end of the block. Walk to destination. Journey time about 5 minutes. [Map]

Sunday, June 23, 2024

Shao (烧) Modern Teochew Dining @ Rangoon Road - The Group's Third Outlet In The Quiet Corner of Little India

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SHAO (烧), with its flagship restaurant at Frankel, has recently opened a third outlet at Rangoon Road, named SHAO Modern Teochew Dining. This new venue offers a contemporary take on Teochew cuisine. The interior presents a captivating blend of modern and traditional aesthetics, with part of the dining hall resembling a Chinese opera stage, adding to the unique dining experience.

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Teochew Cold Roe Crab 4.2/5

As a Teochew, I couldn't resist trying the Teochew Cold Roe Crab ($78 for 400-500g). The meat was sweet and packed with umami roe, capturing the essence of crustacean flavours. They also offer an elevated BBQ Roe Crab version, which I'm eager to try next time.

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Stewed Iberico Pork with Soy Bean Paste 4.5/5

This was my first encounter with the Stewed Iberico Pork with Soy Bean Paste ($38/$58). Served in a piping hot claypot, the tender Iberico pork is simmered in a sweet, tangy broth reminiscent of the Salted Vegetable Duck Soup. This dish stood out for its rich flavours and comforting taste.

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Braised Combination Platter 3/5

Braised items are a staple in Teochew cuisine, so I had to order the Braised Combination Platter ($28/$38), which includes braised duck, pig trotter, and tau kwa. Among the three, the pig trotter was the most enjoyable for its tenderness. However, the duck meat was a bit dry, and the braising sauce needed to have the fragrant depth I was hoping for, failing to infuse the ingredients adequately.

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Stir-fried Fish Noodle with Seafood 4/5

For our carbo dish, we chose the Stir-fried Fish Noodle with Seafood ($18). The noodle texture was unique, being bouncier than the regular noodles. Adding truffle and stir-frying lent an earthy note and smokiness, while the roes provided a savoury uplift, making it a delightful dish.

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Mix Fruit Pai in Teochew Style 3/5

We wrapped up our dinner with the simple Mix Fruit Pai in Teochew Style ($10). This dish features cut fruits in a sour plum and liquorice root sauce, offering a refreshing end to the meal. Their Orh Nee is also highly recommended for those seeking something more traditional.

SHAO Modern Teochew Restaurant at Rangoon Road successfully blends contemporary and traditional elements, both in its ambience and its culinary offerings. While some dishes stood out more than others, the overall dining experience was enjoyable, making it a worthy addition to the Teochew dining scene in Singapore.

Note: This is an invited tasting.


Shao (烧) Modern Teochew
223 Rangoon Road 
#01-01/02
Singapore 218460
Tel: +65 69932223
Facebook
Instagram
Website
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 1130am - 11pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit B. Walk to the traffic junction of Tessensohn Road and Rangoon Road. Cross the road and walk to Rangoon Road. Walk to the end of Rangoon Road. Walk to destination. Journey time about 8 minutes. [Map]

Wednesday, June 5, 2019

Zui Yu Xuan Teochew Cuisine @ Amoy Street - A New Teochew Restaurant By Jumbo Group

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The popular Chui Huay Lin Teochew Cuisine by Jumbo Group has a new sister outlet within the historic Far East Square precinct. The new outlet - Zui Yu Xuan Teochew Cuisine is nestled in a two-storey heritage building. Greeting guests at Zui Yu Xuan is a traditional Chinese entranceway adorned with intricate wood carvings and a sweeping tiled roof, before stepping into the historic courtyard that was once part of Chui Eng Free School founded in 1854.

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Cold Crab 4/5

 A delicacy in any Teochew restaurants is the Cold Crab ($12/100g). At times you even have to pre-order them. The flesh are sweet with unami creamy crab roes. Best eaten with a vinegar dip. However I find the size here a bit small.

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Braised Duck with Beancurd 4/5

Not to be missed in any Teochew restaurants is their braised duck. In fact, it is a must order whenever I visit them. The Braised Duck with Beancurd ($18/portion, $32 Half, $60 Whole), well infused with the braised sauce is tender and flavourful. What I love most is the tangy chilli sauce, that always seem to bring out the taste of the braised duck further.

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Deep Fried Ngoh Hiang 4/5

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Deep Fried Prawn Balls 4/5

For the deep fried items, there are the Deep Fried Ngoh Hiang ($13/portion) and Deep Fried Prawn Balls ($22/portion). These are delightful appetisers to kick start the dinner.

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Deep Fried Homemade Puning Beancurd 3/5

Lightly crisp on the exterior with a soft interior is the Deep Fried Homemade Puning Beancurd ($12/portion). It comes with a chive vinegar dip. The whole taste profile is quite light, which I didn't quite know how to appreciate it.

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Geoduck Clam Blanched with Superior Broth 4.5/5

Not commonly seen in Teochew restaurant is the Geoduck Clam Blanched with Superior Broth ($16.80/100g). The thinly sliced geoduck clam blanced in superior broth, has an enjoyable crunchy texture on top of its natural sweetness. This is round off by the comforting and flavoursome soup.

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Crispy Fried Sea Cucumber and Shiitake Mushroom with Abalone Sauce 4.2/5

Its rather interesting to come across another fried sea cucumber dish on the menu. This is probably the third time I have it within a couple of months. It seems like Chinese restaurants are trying to change the customers perspective of the slimy ingredient with more texture. I really applaud the effort and the Crispy Fried Sea Cucumber and Shiitake Mushroom with Abalone Sauce ($24/portion) here is probably one of the best I have eaten so far. It still retained the bouncy texture of the sea cucumber while giving it a nice thin crust.

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Australian Lobster Wok Baked with Fermented Bean and Garlic Teochew Style 3.5/5

I have tried lobster cooked in many styles but the Australian Lobster Wok Baked with Fermented Bean and Garlic Teochew Style ($23.80/100g) is a first. However, I didn't quite taste the flavour of the fermented bean coming through in the execution.

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Teochew Puning Fermented Bean Chicken 4.5/5

Another dish that uses the fermented bean is the Teochew Puning Fermented Bean Chicken ($22 Half/ $40 Whole). The fermented bean's flavour was more distinct in the dish, which complemented the tender chicken excellently. I love the dish so much that I kept going back for more.

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Teochew Oyster Omelette Gooey Style 4.5/5

No to be missed at Zui Yu Xuan is their Teochew Oyster Omelette Gooey Style ($13/portion). This is probably the best oyster omelette (Orh Luak) I have eaten. I was told that they even have a delegated chef just to cook this. Crispy on the outside and gooey inside, this is only cooked upon order and takes about 20 minutes. Best paired with the slightly sourish chilli sauce to get the burst in flavours.

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Wok Fried Kway Teow with Diced Kai Lan and Preserved Radish 4/5

The Wok Fried Kway Teow with Dice Kai Lan and Preserved Radish ($18/$27/$36) is packed with wok hei and the addition of the diced Kai Lan and preserved radish provides the extra crunch to the rice noodle.

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Promfret and Rice Boiled Teochew Style with Dried Shrimp and Crispy Rice 4.5/5

Teochew loves their steamed fish and muay, so the Promfret and Rice Boiled Teochew Style with Dried Shrimp and Crispy Rice ($108/portion) kills two birds with one stone. You get a pot of hot piping Teochew porridge with slices of promfret. Dried shrimp and crispy rice are added for the extra lift in flavours as well as texture.

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Yam Paste with Pumpkin and Gingko Nuts 4.2/5

Not to be missed at Zui Yu Xuan is the desserts too. All time favourites are their Yam Paste with Pumpkin and Gingko Nuts ($5.20/each) and Teochew Tau Suan with Gingko Nuts ($5.20/each). Even though the pork lard has been replaced with shallot oil for the yam paste, it still taste as good with the smooth consistency and distinct fragrant from the yam.

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Teochew Tau Suan with Gingko Nuts 4.5/5

Personally I like the Teochew Tau Suan with Gingko Nuts ($5.20/each). Unlike other places, orange peel is added, elevating the traditional dessert for an unique enjoyment.

Note: This is an invited tasting.


Zui Yu Xuan Teochew Cuisine
130/131 Amoy Street
Singapore 049959
Tel: +65 67883637
Facebook
Website
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 11pm

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the street. Walk to Amoy Hotel. It is located opposite Amoy Hotel. Walk to destination. Journey time about 3 minutes. [Map]

Monday, October 9, 2017

Joyden Treasures @ Leisure Park Kallang - Celebrates 2nd Anniversary With New Menu Line-Up

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Time flies and Joyden Treasures has opened at Leisure Park Kallang for 2 years. In celebration of its 2nd anniversary, Joyden Treasures introduces over 20 new dishes to its already extensive menu. I have been back to Joyden Treasures a couple of times and even introduced my friends to the restaurant. We have enjoyed the food at Joyden Treasures and it is great to know that they have created new dishes, providing more reasons for me to revisit the restaurant.

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Chilled Yellow Roe Crab 4.2/5

Being a Teochew, I love having chilled crab. I always feel that this is the best way to appreciate the natural sweetness of the crab. I was glad to see the Chilled Yellow Roe Crab (market price) on the new menu. The yellow roe crab is poached in a broth redolent of ginger and spring onions. It is then cooled to room temperature and chilled in fridge. The creamy, golden roe is a delicacy on its own, bursting with unami. Guests can also choice to enjoy the succulent crab flesh together with the sweet plum sauce or homemade ginger and vinegar mix.

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Poached Flower Clams with Mustard Greens in Superior Broth 4.2/5

The weather was rather cold during my visit and the Poached Flower Clams with Mustard Greens in Superior Broth ($20) was perfect to warm up the body. I was told that the mustard greens have health benefit such as cooling and cleansing the body. It is a painstakingly process to cook them. It needed to be soaked, brushed and washed repeatedly in cool water to lighten the bitterness. The milky white broth is sweetened by cooking the flower clams in the seafood broth. Chinese rice wine and crumbed sole fish are added to accentuate the flavour.

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Steamed Minced Pork with "Mei Cai" 4/5

A homely dish on the menu is the Steamed Minced Pork with "Mei Cai" ($18). The patty used a combination of hand-chopped pork loin and shoulder. Preserved vegetables are also added into the patty for a sweet finishing. The diced water chestnuts provided the additional crunch.

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Steamed Young Threadfin with Chinese Pickled "Olives" 4.2/5

For a change, we had the Steamed Young Threadfin with Chinese Pickled "Olives" (market price). Instead of the usual soy sauce or minced ginger style, the delicate and tender flesh of the young threadfin is steamed with tofu, slivers of shitake mushroom, mustard greens, tomatoes, ginger and slices of pork belly fat. There is a special ingredient in the dish, pickled Chinese "olives" which is known for its health and nutritional properties. I rarely see it used in Chinese restaurant. The first time I came across it was at Chef Kang's Kitchen. It has a olive-like flavour which lifted the deliciousness of the dish.

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Crispy Homemade Yam Ring with Vegetables and Pork 4/5

Good for around 4 pax is the Crispy Homemade Yam Ring with Vegetables and Pork ($20). A crispy exterior encased the soft, soft and fluffy yam paste within. This is paired with slivers of julienned baby corn, turnip, red and yellow peppers, celery, carrots, shittake and shimeiji mushrooms and pork. Diners can also request for a vegetarian version.

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Crispy Chicken Skin Stuffed with Seafood $24

A dish that requires skill and lots of effort is the Crispy Chicken Skin Stuffed with Seafood ($24). The chef skillfully removed the skin of a whole chicken, ensuring it remains intact as a whole piece. Next the chef has to remove the fats underneath the skin and air-dry it to to further remove any excess moisture. A seafood paste is spread across the underside of the skin and flash fried. The addition of almond provided the extra crunch and nutty aroma.

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Lobster Claypot Porridge with Crispy Rice Puffs 4.2/5

Something luxurious and comforting on the menu is the Lobster Claypot Porridge with Crispy Rice Puffs (market pricing). A whole huge pipping hot claypot of porridge is rolled out on a trolley tableside. The pot of porridge uses a variety of rice grains to achieve the perfect texture the chef wants. This is cooked in a heady seafood and lobster shell broth. The lobster porridge also comes with condiments such as deep fried rice puffs, shallots, fried garlic and cilantro.

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Overall I have enjoyed the new menu at Joyden Treasure. The refreshed menu has definitely given their customers and me more reasons to visit again. In fact, I am already planning to celebrate my parents' birthday at Joyden Treasure, as well as trying the rest of the new creations.

Note: This is an invited tasting.


Joyden Treasures
Leisure Park Kallang
5 Stadium Walk
#02-42
Singapore 397693
Tel: +65 64468488
Facebook
Website
Nearest MRT: Stadium (CC Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 10pm
Sat-Sun and PH: 1030am - 3pm, 530pm - 1030pm

Direction: 
1) Alight at Stadium MRT station. Take Exit B. Turn right and walk to destination. Journey time about 3 minutes. [Map]

Sunday, February 5, 2017

Ah Orh Seafood Restaurant @ Jalan Bukit Merah - Lunar New Year Reunion Lunch

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It has become a tradition for my wife's family to have our reunion dinner at Ah Orh Seafood Restaurant at Jalan Bukit Merah every Lunar New Year. Every year we will end up ordering a table full of food. Unlike previous years, we actually tried a few new items on the menu this year.

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Cold Prawn 4.5/5

One of the new items we tried this year is the Cold Prawn. Without any fancy cooking method, this is just straight forward appreciation of the natural sweetness of the shell fish.

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Pig Trotter Jelly or Pig Trotter Aspic 4/5

A must order for us in every visit is the Pig Trotter Jelly (Pork Trotter Aspic) which is painstakingly prepared. I have tried a few of these from other Teochew restaurant but I still have the one from Ah Orh better in terms of seasoning, flavours and texture. Not to forget having it togethr with the vinegar-chilli sauce.

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Cold Crab 4.5/5

The other Teochew delicacy is the Cold Crab which is packed with the creamy unami crab roes on top of the sweet flesh.

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Braised Duck 4.5/5

Another favourite item on the menu is non other than the Braised Duck which is fat and tender, absorbing the flavoursome broth perfectly. I like the fact that it is also thickly sliced for a satisfactory enjoyment with each bite.

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Steamed Fish Tail 4.5/5

We actually wanted to order the steamed pomfret but the lady boss informed us that the supply today is not too good, hence we switched to the Steamed Fish Tail instead. The Teochew style of steaming with salted vegetable seems to work with any fish as long as it is fresh. The kitchen has got the timing of steaming the huge fish tail spot on. It was moist and not over cooked.

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Prawn with Vegetable 4/5

The other new item we tried is the Prawn with Vegetable. The huge and crunchy prawns are sitting on a bed of delectable greens which has a a crunchy texture.

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Prawn Roll 4.2/5

Another regular item which we always order on the menu is the Prawn Roll. Stuffed with minced pork and prawn, chestnut is added for extra crunch. This is wrapped in beancurd skin and deep fried to a delightful crispiness. Pair it with the sweet sauce for a sweet ending.

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We met Ah Orh himself at the restaurant and he was very nice to share is lunch with us. He came over to our table and gave us two Rabbit Fish (Pek Tor Fish) to eat.


Arh Orh Seafood Restaurant (亚乌海鲜楼)
Blk 115 Jalan Bukit Merah
#01-1627
Singapore 160115
Tel: +65 62757575
Facebook
Nearest MRT: Tiong Bahru (EW Line)

Opening Hours:
Daily: 11am - 2pm, 530pm - 9pm

Direction: 
1) Alight at Tiong Bahru MRT station. Take Exit A. Walk down Jalan Membina to the end of the road. Turn left at Jalan Bukit Merah. Walk to destination. Journey time about 12 minutes. [Map]