Swee Choon Tim Sum Restaurant @ Anchorvale Village - Opens A New Outlet in Sengkang with Exclusive Dishes

Swee Choon Tim Sum Restaurant, a household name in Singapore, has opened a new outlet at Anchorvale Village, bringing its legendary dim sum closer to residents in the Sengkang area. Known for its consistently delicious offerings and bustling atmosphere, Swee Choon's new outlet introduces a slew of exclusive dishes on top of the usual classics.

Triple Combination of BBQ Meat 4/5

One of the new outlet exclusives is the BBQ Meat selection. You can pair these with rice or noodles or enjoy them on their own. We had the Triple Combination of BBQ Meat ($23.90), featuring Honey Char Siew, Garlic Roasted Chicken, and Roasted Pork. The Honey Char Siew was nicely glazed and incredibly tender, earning high marks. The Garlic Roasted Chicken surprised us with its crispy skin and tender meat, and the fragrant chicken rice we paired with it was perfect. Although we wished for more crackling on the skin of the Roasted Pork, it was nicely seasoned and not too salty.

Siew Mai 3.8/5

Salted Egg Yolk Custard Bao 4/5

Baked BBQ Char Siew Bao 3/5

No visit to Swee Choon is complete without sampling their classic dim sum items. We started with the Siew Mai ($2.90/2pcs), which was juicy and meaty, packed with ingredients. The Salted Egg Yolk Custard Bao ($5.80/3pcs) featured soft, fluffy dough filled with a sweet and savoury salted egg custard that oozed like lava, making it a delightful treat. For those seeking a texture contrast, the Baked BBQ Char Siew Bao ($4.90/2pcs) offered a crusty exterior with a fluffy interior filled with chunky sweet BBQ char siew.

Swee Choon Signature Mee Suah Kueh 3/5

A must-try is the Swee Choon Signature Mee Suah Kueh ($3.30/2pcs), which provides a delightful textural contrast with its crispy exterior and soft interior.

'Sichuan Chilli Oil Dumpling 3/5

The Sichuan Chilli Oil Dumplings ($5.90) was drenched in fragrant Sichuan chilli oil. These plump and juicy dumplings, encased in soft, translucent skins, offered a spicy kick.

Tofu Bomb 4/5

An innovative take on traditional dim sum, the Tofu Bomb ($4/2pcs) featured a crispy exterior filled with flavourful ingredients and a slight spiciness from the mixed chopped chilli inside, making it a flavour bomb in itself.

Lychee Prawn Cheese Ball 3.5/5

Another creative dish is the Lychee Prawn Cheese Ball ($3.90/2pcs), shaped to resemble the lychee fruit with a delightful crispy coat. It’s filled with cheese for an elevated taste profile, though I wished the prawn flavour was more pronounced.

Sweet Potato Salted Egg Custard Ball 4/5, Baked Hong Kong Egg Tart 3.5/5

We ended our meal with some sweet delights. The Sweet Potato Salted Egg Custard Ball ($3.90/2pcs) was a highlight with its oozing lava filling and mochi-like chewy texture. The Baked Hong Kong Egg Tart ($3.50) offered a sweet, creamy, and eggy custard encased in a buttery tart, making for a satisfying end to our meal.

Swee Choon Tim Sum Restaurant's new outlet at Anchorvale Village continues its tradition of delivering delicious dim sum while introducing exciting new dishes. It's a welcome addition to the Sengkang dining scene, sure to delight both long-time fans and new customers alike.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Swee Choon
Anchorvale Village
339A Anchorvale Road
#B1-06/07
Singapore 541339
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Nearest MRT: Sengkang (NE Line)

Opening Hours:
Daily: 8am - 10pm

Direction:
1) Alight at Sengkang MRT station. Transfer to Sengkang LRT station. Take the LRT to Farmway LRT Station. Take Exit B and walk to destination. Journey timeabout 8 minutes. [Map]

LUCE @ InterContinental Singapore - New Champagne Sunday Brunch That Celebrates The Concept of "Familglia"

LUCE at InterContinental Singapore introduces a refreshing Italian dining experience under the newly appointed Chef de Cuisine, Andrea Rossi. With over two decades of experience in esteemed kitchens, Chef Andrea has curated a luxurious buffet spread and an à la carte menu that celebrates the concept of "famiglia" (family), bringing hearty dishes that foster meaningful conversations and togetherness.

Seafood on Ice 5/5

Starting the Sunday brunch, the Seafood on Ice selection is unparalleled, featuring seasonal live oysters, Boston lobster, snow crab, black mussels, Australian yabby, tiger prawns, and sea whelk.

Sushi & Sashimi 5/5

The brunch also includes a stunning display of premium Sashimi and Sushi, showcasing the freshest catches.

Beef Pastrami and Provolone Cheese Croissant 3.8/5

House-cured Salmon Platter with Assorted Blinis 4/5

Artisanal Farmer Pork Terrine 4.8/5

One of LUCE's highlights is the Charcuterie Room, featuring an impressive Cold Cuts Station with Italian cured meats and an extensive Artisanal Cheese Selection. Notable cheeses include Taleggio, Gorgonzola Dolce, Provolone Piccante, Pecorino Toscano al Tartufo, and Ubriaco Al Whiskey. Thoughtful condiments and spreads like caramelized onions and fig jam complement the cold cuts beautifully. In the same room, Appetizers shine with the House-cured Salmon Platter with Assorted Blinis, enjoyed with Egg Mimosa and Crème Fraiche, and the Artisanal Farmer Pork Terrine, which pairs excellently with fig jam and caramelized onions.

Pinsas 4.5/5

LUCE's Roman-style Pinsas are a must-try, with eight selections available. Hand-stretched and served hot from the woodfire oven, they range from the classic La Margherita Classica and La Parmigiana to the Northern Emilia-Romagna inspired La Tartufata and La Mortadella.

Girelle di Pasta al Forno Emiliana 5/5

Fettuccine Truffle Alfredo 4.5/5

The curation of pasta dishes will satisfy all paste lovers. From the Emilia-Romagna region, there is a baked pasta dish - Girelle di Pasta al Forno Emiliana. The texture of the pasta was on point, delectable with a stuffing of ricotta and mascarpone cheese, green asparagus, and brown butter. Spaghetti di Gragnano alla Bolognese is a rustic and homely dish featuring spaghetti coated in savoury beef sauce. Do leave space for Fettuccine Truffle Alfredo, fresh pasta cooked ala minute in a Parmesan wheel, complemented by Truffle Cream Espuma or Roman Carbonara Espuma.

Assorted Meats 4.5/5

Live Stations are where you find savoury and succulent meats catering to all palates - Pollo Ripieno, a Tuscan-style rice-stuffed roasted chicken served with Nocellara olives, wild mushrooms and chicken jus. The Porchetta di Manzo e Salsa Verde is slow-cooked to achieve tender beef slices served with zesty salsa verde and potato fondant. Agnello al Forno is a roasted herb-marinated Lamb Saddle paired with Yorkshire Pudding.

Il Salmone al Vapore 4/5

Le Costine di Maiale in Umido 4/5

Le Mascagnine di Carne in Umido 4/5

La Salsiccia e Purea di Patata 4.5/5

Other Italian Specialties are aplenty too. Le Mascagnine di Carne in Umido is a flavourful handmade meatball in fresh tomato marinara. Le Costine di Maiale in Umido is an interesting dish that is new to me - Braised Pork Baby Ribs with Wild Mushroom and Red Wine Reduction. Dishes of more familiar flavours include La Salsiccia e Purea di Patata - Roasted Italian Sausage with Mashed Potato and Il Salmone al Vapore, a steamed Norwegian Salmon that is citrusy with Fennel, Dill and Sauce Vierge.

Lotus Leaf Wrapped Glutinous Rice 4/5

Dim Sum 3.5/5

The Asian selections were better than expected. Not only do you get to enjoy the hotel's Signature Prawn Noodle Soup, there are local delights such as Fried Seafood Hokkien Mee, Lotus Leaf Wrapped Glutinous Rice with Chinese Cured Meat, and Dim Sum Selection offering Pork Siew Mai with Crab Roe Spinach and Chicken Crystal Ball.

Banana Pound Cake 4.5/5

Dessert 4/5

The Dessert Station is the perfect end to the brunch. It offers a variety of sweets, including a Chocolate Fountain, Gelatos, Mini cakes, and Tarts. The Banana Pound Cake, made with caramelized banana, peanut butter, and buttercream, stands out as an indulgent highlight.

The Champagne Sunday Brunch is available every Sunday from 12pm to 3pm. Prices start from SGD38++ for children aged 3 to 5, SGD68++ aged 6 to 11, and SGD118++ per adult (includes free-flow soft drinks, juices, coffee and tea), SGD158++ (includes free-flow Prosecco, Peroni Beer and soft drinks) and SGD178++ per adult (includes free-flow Champagne or Italian Franciacorta, Aperol Spritz and selected cocktails and wines).

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.


LUCE
InterContinental Singapore
Level 1
80 Middle Road
Singapore 188966
Tel: +65 6825 1008
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Nearest MRT: Bugis (EW line, DT Line)

Opening Hours:
Lunch: 12:00 pm to 2:30 pm (Monday to Saturday; last order at 2:00pm)
Dinner: 6:00 pm to 10:00 pm (Daily; last order at 9:30pm)

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

Tien Court @ Copthorne King’s Hotel - Celebrates 35th Anniversary With A Fresh Menu

Tien Court, located at Copthorne King’s Hotel, celebrates its 35th anniversary with a fresh menu curated by Master Chef Lui. With a lifelong dedication to Teochew cuisine and a profound cultural insight, Chef Lui's menu highlights the natural flavors and freshness of ingredients, ranging from seafood to poultry and vegetables.

Assorted Dim Sums 4/5

The Dim Sum menu is a highlight, featuring delectable offerings like the Teochew Steamed Crystal Dumpling, plump with a juicy mixture of dried shrimp, preserved radish, and turnip, wrapped in delicate translucent skin. Equally delightful is the pan-seared Teochew Chai Kueh, boasting a well-made kueh skin with a tasty seared exterior. One notable item is the Crispy Teochew Dumpling, featuring an airy crust filled with succulent prawn and bamboo shoot.

Double-boiled Fish Maw Nourishing Soup 5/5

The Double-boiled Fish Maw Nourishing Soup was stunning with a generous portion of premium fish maw complemented by chicken collagen, bamboo shoots, and an array of herbs. Slow-cooked for hours, the result was a velvety broth with a rich depth of flavor, offering a nourishing and satisfying experience.

Braised Sliced Silver Hill Irish Duck 4/5

An elevated take on the traditional Teochew braised duck is the Braised Sliced Silver Hill Irish Duck. While the use of Irish duck doesn't necessarily make the dish tastier than its regular counterpart, the addition of extra fats enhances its richness. However, what stood out for me is the aromatic and herbaceous braising sauce.

Signature Teochew Puning Fermented Bean Chicken 4.5/5

The Signature Teochew Puning Fermented Bean Chicken showcases the unique ingredient of Puning fermented bean paste. This dish features a whole chicken marinated in a mixture of Puning fermented beans — a specialty from the city of Puning — along with aromatics like ginger and pandan leaves. The chicken is gently baked in a claypot over fire. The meat emerged succulent, accompanied by a sauce that balanced sweetness with a subtle tang, offering a complex and enticing flavour profile.

Pan-fried Cod Fish with Superior Soy Sauce 5/5

Signature Braised White Teat Sea Cucumber 5/5

We had 2 excellent seafood dishes. The Pan-fried Cod Fish was executed with a perfect crust flavoured with a light superior soy sauce. The Signature Braised White Teat Sea Cucumber in oyster sauce is a memorable dish - Deep fried after braising, the sea cucumber had a delectable chewy and bouncy texture, contrasted with its crisp skin. This preparation also allowed it to absorb the oyster sauce better, elevating its flavours.

Teochew-style Oyster Omelette 3.5/5

The Teochew-style Oyster Omelette is prepared with Master Chef Lui’s special fish sauce blend. The egg and flour mixture is fried to a crisp perfection, with plump oysters nestled beneath it. While the dish delivered as expected, juicier and plumper oysters would have elevated its taste and flavour.

Signature Teochew Wok-fried Hor Fun 4/5

Signature Teochew Wok-fried Hor Fun with diced kailan and preserved radish hor fun boasts a remarkable infusion of wok hei. While the hor fun base itself leans slightly towards the bland side, it's elevated by the abundance of umami-rich flavors and textures from the other ingredients. Each mouthful is a delightful combination of wok hei and diverse flavours.

Steamed Yam Paste 5/5

The Steamed Yam Paste 'Orh Nee' with pumpkin and gingko nut stands out as one of the finest I've tasted from a restaurant. The yam paste had the right amount of sweetness, complemented by tiny yam chunks within that added texture. For those craving extra sweetness, a side of sugar syrup is provided.

Other than A curated range of set menus with Individual and Group Set Menus are available, priced from $78 per person for a 7-course exploration menu to 8-course family-style menu for a party of 10 for $1,088.

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.


Tien Court Restaurant
Copthorne King's Hotel
403 Havelock Road
Level 2
Singapore 169631
Tel: +65 63183193/ 63183198
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Nearest MRT: Havelock (TE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 10pm

Direction:
1) Alight at Havelock MRT station. Take Exit 5. Walk straight down Havelock Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Havelock MRT station. Take Exit 4. Walk to bus stop opposite opposite Holiday Inn Atrium (Stop ID 06149). Take bus number 51, 64, 123, or 186. Alight 1 stops later. Cross the road. Walk to destination. Journey time about 10 minutes. [Map]

Shangri-La Singapore - Spring into a Soaring Lunar New Year

Embark on a bountiful Lunar New Year celebration at Shangri-La Singapore as we usher in the auspicious Year of the Dragon. Revel in the opulence of our reunion feasts and indulge in exquisite festive treats. For those preferring celebrations at home, our sumptuous gourmet takeaways promise an equally lavish experience in the comfort of your own abode.

Auspicious Dragon Yu Sheng

A true spectacle, the limited-edition Auspicious Dragon Yu Sheng is poised to leave an impression. Priced at $238++ for six and eight persons, this masterpiece, resembling a dragon, features julienne vegetables, smoked salmon, and jellyfish. A two-day advance order is required for this showstopper.

Pen Cai

The much-anticipated Pen Cai takes centre stage with the Abundance Pen Cai ($518.80 nett) for 8 persons. Overflowing with over 18 luxurious ingredients, including Abalone, Fish Maw, Whole Dace Fish, and more, it's a symbol of prosperity and abundance.

Trehalose, Peach Gum, Rose, and Coconut Milk Nian Gao

Introducing a delectable creation for the Lunar New Year festivities: the Trehalose, Peach Gum, Rose, and Coconut Milk Nian Gao ($72.80 nett, 900g). This special concoction redefines tradition by replacing conventional white or cane sugar with trehalose, presenting a healthier alternative for indulgence. Adorned with delicate rose petals on its surface, this unique Nian Gao elevates texture and symbolises reunion's joyous spirit. Immerse yourself in a fusion of health-conscious sweetness and the essence of celebratory togetherness.

Mung Bean and Dhal Nian Gao

Experience a burst of vibrant hues with the Mung Bean and Dhal Nian Gao ($37.80 nett). This delightful creation showcases a harmonious blend of yellow and green tones. Crafted with precision, a meticulous combination of glutinous rice flour and wheat flour is added to the mixture, ensuring the desired consistency and texture. The result is a visually appealing treat that promises a unique taste adventure. As the final touch, this colourful Nian Gao undergoes a meticulous steaming process, delivering a delectable fusion of tradition and innovation.

Shangri-La Yuzu Pineapple Tarts

Experience a modern twist with the Shangri-La Yuzu Pineapple Tarts ($64.80 nett, 16pc). These tarts bring a sweet and zesty finish, transforming the traditional into a contemporary delight.

We were graciously hosted at Shangri-La Singapore for an enchanting Lunar New Year dinner. The evening unfolded as a showcase of sumptuous delights, offering a glimpse into the gourmet extravaganza crafted for this Lunar New Year. Each dish, a testament to culinary artistry, promised an unforgettable journey of flavours and textures befitting the grandeur of the occasion.

Trio Appetiser Platter

We commenced with a Trio Appetiser Platter, a tantalising showcase of meticulously crafted dim sum. Among the treasures were Steamed Diced Scallop Dumplings adorned with glistening Salmon Roe, offering a burst of oceanic richness. Following suit, the Steamed Cod Fish Dumplings promised a harmonious blend of textures and flavours. As a crowning jewel, the Deep-fried Shrimp with Cheese encased in a crisp Filo Pastry revealed a delightful interplay of the crunchy exterior and succulent, cheesy interior. Each morsel was a visual feast and a symphony of delectable sensations that set the tone for the dinner ahead.

Double-boiled Chicken Broth with Fish Maw, Ginseng and Honey Locust

In the symphony of flavours, a bowl of Double-boiled Chicken Broth with Fish Maw, Ginseng, and Honey Locust emerges as a comforting elixir. The essence of Chicken intertwines with the delicate richness of Fish Maw, the earthy notes of Ginseng, and the subtle sweetness of Honey Locust. The slow double-boiling process ensures that every sip encapsulates the wholesome goodness of the ingredients, creating a nourishing and soul-soothing experience. Each spoonful is a testament to the chef's mastery in extracting the essence of nature's bounty.

Abundance Pen Cai

Served before us is a miniature of the Abundance Pen Cai. A treasure trove of sea and land, the pot overflows with opulence - 8-head Abalone, Whole Dace Fish, Fried Fish Maw, Pork Knuckle, Sweet and Sour Pan-fried Prawn, Dried Scallop, Sea Cucumber, Goose Web, Roasted Pork, Soya Sauce Chicken, Dried Oyster, Fragrant Mushroom, Radish, Taro, Chinese Cabbage, Fried Bean Curd Stick, Chestnut, and Black Moss. Each ingredient, meticulously curated and arranged, symbolises prosperity and good fortune. The rich flavours of the sea meld with the earthiness of the land, creating a harmonious symphony in this culinary orchestra. The Abundance Pen Cai is not merely a dish but a celebration of life's bountiful offerings, a feast for the senses.

Steamed Atlantic Cod Fish Fillet

The Steamed Atlantic Cod Fish Fillet, moist and buttery, melted with every bite. The appetising sour notes from the preserved vegetables brought a refreshing twist to the dish, a perfect prelude to the sweet and fragrant finish brought by the infusion of tangerine peel. This subtle yet pronounced element added a layer of sophistication, elevating the entire experience. The crystal noodle with black bean sauce complemented this seafood opus, a harmonious duet that enhanced the overall symphony. The marriage of textures and the play of sweet, sour, and umami made this dish not just a meal but a culinary performance to remember.

Fried Glutinous Rice

In a spectacular finale, our dining journey at Shangri-La Singapore reached its zenith with the Fried Glutinous Rice, which encapsulated the essence of richness and depth. The glutinous rice, layered with preserved meat, dried shrimp, conpoy, and scallops, was crowned with the luxury jewel—black caviar. Each glutinous rice grain bore the fragrant signature of preserved meat, creating a melody of flavours resonating through every bite. It left an indelible impression—a harmonious blend of flavours that provided a delicious and hearty conclusion to our Lunar New Year feast at Shangri-La Singapore.

Lunar New Year goodies are available for purchase online from 20 December 2023 to 24 February 2024. 20% Early Bird Discount is applicable for selected items and valid till 7 January 2024, and 15% discount valid till 21 January 2024. To order online, please visit https://bit.ly/shangrilacny24, call +65 6213 4511 or email festive.sls@shangri-la.com.

Note: This is an invited tasting.


Shangri-La Singapore
22 Orange Grove Road
Singapore 258350
Tel: +65 67373644
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Nearest MRT: Orchard (NS Line)