Showing posts with label Crabs. Show all posts
Showing posts with label Crabs. Show all posts

Saturday, September 24, 2022

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
Nearest MRT: Orchard (NS Line, TE Line)

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

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

Wednesday, September 7, 2022

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
Singapore 449289
Tel: +65 64480629
Nearest MRT: Bedok (EW Line)

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

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]

Tuesday, July 30, 2019

The Line @ Shangri-La Hotel - Presents Flavours Of Singapore With Fresh Durians, Tropical Fruit And Hawker Favourites


In commemoration of the coming National Day, The Line at Shangri-La Hotel launched the Flavours of Singapore buffet inspired by the traditional street food of the 1980s. Available from 18 July to 10 August 2019, diners get to indulge in tropical fruits, including durians and retro snacks, as well as a full spread of dinner buffet featuring nostalgic food and beverage favourites from the restaurant’s 16 live-cooking stations.


The highlight of the buffet is, of course, the durians. Enjoy your fill of durians with free-flow servings of the freshly opened Golden Phoenix durian, Hong Xia (red prawn) durian and D13 durian. There are also tropical fruits, such as mangosteen, rambutan, longan and jackfruit, are also available at the outdoor stall every Thursday to Sunday.


This will be complemented with childhood snacks, including Kacang Puteh, Satay Ampai, White Rabbit Sweets, Lobster Cube Biscuit, Wheel Crackers and more.


Guests can also enjoy an enhanced buffet spread with old-time food and beverage highlights, such as the Char Kway Teow and Oyster Omelette.


We had the Bak Kut Teh which was a comforting bowl of goodness prior to a night of indulgent feasting. The rich, flavourful broth was worth going for a second round.


Prepared by Chef Raymond Yin Teng Poh, The Line’s Asian chef with more than 44 years of culinary experience specialising in local cuisine, the local highlights will be served along with a wide range of international delights. Dishes are freshly prepared a la minute, enabling diners to watch the chefs in action.


For something more substantial, go for the Seafood Paella, filled with a variety of crustaceans and shellfish, or the Braised Pork Leg with Hokkien Noodles, and Thai Style Seafood Fried Rice.


Take your pick from the scrumptious range of familiar Asian delights such as the crispy, tender Pork Belly, and Deep Fried Pork Ribs with Orange Sauce.


Not to be missed out is the local favourite Chilli Crab and Signature Black Pepper Crab using Sri Lankan Mud Crab.


Highlights include the Crustacean Bar, with its appetising display of fresh seafood. It has an extensive array of premium ocean-fresh seafood, such as the Jonah Crab Claw, Snow Crab, Clam, Oysters, and Black Mussel. These changes based on what is available.


The feasting is complete with a magnificent display of desserts, with traditional favourites of Kueh Lapis, Heritage Cakes, and Nonya Kueh. Other must-try desserts include the rich Hazelnut Royaltine, Green Tea Financier, Green Tea Strawberry, Raspberry Opera, Coffee Orange Profiterole, Coconut Pistachio Tartlet, American Cheesecake and more.


Not forgetting the exclusive durian treats such as the Durian Profiterole, Durian Cheesecakes, and Durian Coconut Cake.


Buffet Pricing 
- Thursday SGD128++ per adult; includes unlimited servings of local fruits, beers and soft drinks SGD 64++ per child (6 to 11 years old)
- Friday and Saturday SGD118++ per adult; includes unlimited serving of local fruits SGD59++ per child (6 to 11 years old)
- Sunday SGD108++ per adult; includes unlimited serving of local fruits SGD54++ per child (6 to 11 years old)
- National Day SGD128++ per adult; includes unlimited servings of local fruits SGD 64++ per child (6 to 11 years old)

Prices are subject to a 10% service charge and 7% GST.

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 Line
Shangri-La Hotel Singapore
Lobby Level
22 Orange Grove Road
Singapore 258350
Tel: +65 62134398
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 6am - 11pm

1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes. [Map]

Monday, January 21, 2019

Madame Fan @ The NCO Club - Launches Its Inaugural Lunar New Year Menu


Step into Madame Fan at The NCO Club this Lunar New Year - be invited to an ambiance that will set your celebration apart from the rest. Instead of singing to the oh-so-common, catchy tunes of CNY songs while tucking into your feast, how about a DJ in the house? Conceptualised by acclaimed restaurateur Alan Yau, Madame Fan launches its inaugural Lunar New Year menus this year to celebrate the festive season with you. Designed by Chef Mike Tan, the LNY Set Lunch and Set Dinner menus will be available from 16 January to 19 February 2019.

Prosperity Yu Sheng

Starting off the meal was a healthier version of Prosperity Yu Sheng. By that I meant less of the sugary and vinegary condiments messing with the greens. Chef Mike plays with the colors of different ingredients to attain that desired vibrancy, such as purple cabbage, tomatoes, mandarin orange, green mango, pomelo etc. A special yuzu sauce is concocted as well, which is a lot less sweet, and what I really like is that it doesn't stick and coat the crunchy greens like what a regular plum sauce will do. Other than golden pillows, we also had crispy silver fish and fried fish skin showering our Yu Sheng. It tasted really fresh on our palate, and the plate left our table well polished.

Bird's nest, Crabmeat and Crab Roe with Supreme Stock

The second course is really a dish that pampers your soul - Bird's nest, Crabmeat and Crab Roe with Supreme Stock. The Bird's nest is more for the texture and the nutrition if you believe in it, otherwise, it tastes similar to a shark fin soup. The beansprouts added to the crunch but some of mine were slightly raw.

South Africa Abalone and Tofu

Next up was South Africa Abalone and Tofu with seasonal vegetables. Nothing to fault about the abalone but the humble tofu managed to steal the limelight with its silky texture.

Steamed Red Spot Garoupa

Presented in a traditional flavour is the Steamed Red Spot Garoupa with Hong Kong Pat Chun Premium Soy, ginger and spring onion. The meat was firm under the collagen-rich skin, and I bet many would eye for its head.

Charcoal Grilled Wagyu with Foie Gras

No Pen Cai but what's even better is this Charcoal Grilled Wagyu with Foie Gras. From Kagoshima, the meat was well flavoured with fats, and it was so tender that we needed no knife to portion it. I appreciate that the foie gras was sliced and seared well at all edges for that extra texture and flavour.

Braised King Prawn, Ginger and Spring Onion with Ee Fu Noodle

Capping the feast was Braised King Prawn, Ginger and Spring Onion with Ee Fu Noodle. You may notice that the noodle is actually secondary. The prawn was fresh, evident from the ease of removing the meat from the shell. I would prefer the noodles to be drier though.

Chocolate Cremeux with Mandarin Orange

But what makes this meal memorable is the dessert - Chocolate Cremeux with Mandarin Orange. The 'orange' is made with white chocolate, cream and cheese, embedding a orange sorbet core. Knowing that it was a white chocolate dessert made me skeptical about it at first, as I am really concern about its sweetness, but it proves to be one of the finer artisan desserts I had. The white chocolate cream melted in my mouth effortlessly, leaving a hint of vanilla at times. The orange sorbet and the base syrup imparted most of the sweetness to the dessert, along with a tartness that brought the flavours to a balance. As I savoured deeper into the centre, my tastebuds were surprised by a sweet and airy almond souffle. It wasn't a dedicated dessert chef who crafted this by the way. Yes, we asked.


Festive set lunch menus are priced from $78++ per person for a minimum of two persons. The Set Menu which I had is priced at $238 for parties of 4 and more.

Words and photos 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.

Madame Fan
The NCO Club
32 Beach Road
Singapore 189764
Tel: +65 68181921
Nearest MRT: Esplanade (CC Line)

Opening hours:
Daily: 12pm - 3pm, 6pm - 11pm

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

Saturday, December 29, 2018

Park Hotel Clarke Quay Chinese New Year Celebration For The Year of The Pig


Santa Claus has left with 2018 and we welcome Cai Shen Ye (God of Wealth) for 2019, the Year of the Pig in Chinese zodiac. Like previous years, Park Hotel Clarke Quay has created four auspicious festive menus, symbolising an abundance of good fortune, success, wealth, health and joy, to usher in the lunar year.

Auspicious Abundance Yu Sheng 3/5

A staple for every CNY menu nowadays is the Yu Sheng. This year Park Hotel Clarke Quay comes up with the Auspicious Abundance Yu Sheng which is a bountiful feast of purple and white cabbage, green and white radish, all basked in a crowning glory of fleshly-flown in yabbies and parma ham, finished off in a homemade plum sauce. This is quite different from the usual yu sheng with raw fish slices or abalone, replaced with yabbies and parma ham. However, I didn't get the abundant feel from the yabbies as the meat itself is rather little though the shell looks rather glory on the plate. I am also not a fan of purple cabbage as it has a bitter taste.

Superior Braised Shark's Fin with Crabmeat and Homemade Stuffed Crab Claw 4/5

For a luscious enjoyment is the Superior Braised Shark's Fin with Crabmeat and Homemade Stuffed Crab Claw. I remembered having the same dish last year which is well received by the diners. The stuffed crab comes in blend of paste mixture with chunky crabmeat in it.

Money Bag with Diced Chicken 4/5

New this year is the Money Bag with Diced Chicken, Broccoli, Mushroom, Bamboo Shoot and Dry-cured Jinhua Ham. With an abundance of ingredients wrapped with beancurd skin, you get different flavours and textures at play.

Steamed Red Garoupa 4.2/5

The Steamed Red Garoupa is an auspicious dish which symbolises abundant every year. The Chef has painstaking fillet the fish and steamed it together with the dry cured Jin Hua Ham and Chinese Mushroom. What a brilliant idea to let the essence of the Jin Hua Ham infused into the flavours, elevating the whole dish.

Stir Fried XO Seafood 4.2/5

Served in an edible yam basket is the Stir Fried XO Seafood. The basket is filled with fresh and plump scallops, fresh prawns and squid, and crunchy asparagus packed with wok hei, stir-fried in the umami XO Sauce.

Steamed Fragrant Rice in Lotus Leaf 3.5/5

Infused with the aroma of the lotus leaf is the Steamed Fragrant Rice in Lotus Leaf. Like revealing a treasure bag, one can find duck meat, Chinese sausage, egg white, salted egg and root vegetables in it. All these treasures further enhanced the flavours.

Chilled Coconut Pudding with Passion Fruit Pearls 3/5

Ending up the dinner we have the Chilled Coconut Pudding with Passion Fruit Pearls. The smooth and creamy coconut pudding paired with the tangy zest of the passion fruit pearls, gives it a refreshing finish.

This year CNY set menus comprise of an 8-course Ultimate Success Menu ($658 per table, 9-10pax), 8-course Prosperity Menu ($598 per table, 7-8pax), 7-course Longevity Menu ($538 per table, 6-7pax) and 6-course Harmony Menu ($378 per table, 4-5pax). The CNY menus will be available from 25 January to 19 February 2019.

Note: This is an invited tasting.

Park Hotel Clarke Quay
1 Unity Street
Singapore 237983
Tel: +65 65938888
Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Daily: 11am - 1030pm

1) Alight At Fort Canning MRT station. Take Exit A. Turn left and walk to junction of River Valley Road and Clemenceau Ave. Cross the road and turn left onto Clemenceau Ave. Walk down Clemenceau Ave. Turn right onto Unity Street. Walk to destination. Journey time about 5 minutes. [Map]

1) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to the end UE Square Shopping Mall. Journey time about 8 minutes. [Map]