Showing posts with label Durian Pengat. Show all posts
Showing posts with label Durian Pengat. Show all posts

Thursday, July 7, 2022

Sinpopo Brand @ Joo Chiat Road - Revamped Menu Of Local Food With A Fusion Twist

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Sinpopo Brand at Joo Chiat has been around for 9 years and is most known for its focus on local food with a fusion twist and cakes inspired by local flavours, such as pulut hitam and putu piring.

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Staying true to their brand story, they have recently launched a refreshed menu featuring return favourites and new innovative creations.

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Sotong Hitam with Handmade Crab Tortellini 3.8/5

The Sotong Hitam with Handmade Crab Tortellini ($20) showcases Sinpopo's unique take on tortellini. Instead of the usual pasta skin, the crab meat filling is wrapped with dumpling-like skin. Together with slices of squid, they are then done in a fragrant squid ink rempah that carries quite a kick of spice.

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Crab Bee Hoon 3/5

The Crab Bee Hoon ($19) is a popular return from the previous menu. It has vermicelli in a savoury seafood broth, topped with crab meat and roe.

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Baked Miso Cod Hor Fun 3.5/5

The perfectly baked miso atlantic cod was the highlight of the Baked Miso Cod Hor Fun ($23). The cod was buttery and creamy and paired nicely with the lightly crisped-up pieces of fish maw. At this price tag, however, we wished there was a stronger wok hei and a bigger portion of hor fun.

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Braised Cabbage in Superior Stock 3.5/5

A new interesting section on the refreshed menu is the Smoke-kissed Veggies to Share. There are 4 veggies to choose from, the Jambu Jack Salad, Butter Grilled Maitake, Nai Bai with Parmesan, and what we had, the Braised Cabbage in Superior Stock ($14). The savoy cabbage is braised till soft, grilled and served in a thick sauce. The overall smokiness was pleasant but could be much less salty.

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Durian Pengat Crème Brûlée 3.8/5

If you have a sweet tooth, the rich Durian Pengat Crème Brûlée ($14) is one to consider. It has mao shan wang durian flesh cooked down with pandan and gula melaka, layered under custard and a caramelised top. On the side, there is coconut cream and biscuits to go along. It can get quite sweet and heavy, so it would be good to have this as a sharing dessert.

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Sng Muay Pop

I enjoyed the fizzy Sng Muay Pop ($7)! It was scorching on the day of our visit, and this combination of 7-Up, lime and sour plum was refreshing. It's not too sweet, and they thoughtfully added preserved plum ice cubes. This drink helped to balance out the heavier-tasting dishes.

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Sinpopo Teh Tarik

The Sinpopo Teh Tarik ($5) was a recommendation by the staff. Each cup is served with a pair of in-house cookies - we got the black sesame flavour. The teh tarik was smooth and sweet.

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.


Sinpopo Brand @ Katong
458 Joo Chiat Road
Singapore 427671
Tel: +63455034
Facebook
Website
Nearest MRT: Dakota MRT (CC Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at Block 99 (Stop ID 81181). Take bus number 16. Alight 4 stops later. Cross the road and turn left. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Dakota MRT station. Take exit A. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take Bus 10 or 32. Alight 6 stops later. Walk to Joo Chiat Road. Turn left and walk to destination. Journey time about 18 minutes. [Map]

Monday, September 18, 2017

Window on the Park @ Holiday Inn Singapore Orchard City Centre - Southeast Asian Gastronomic Extravaganza With Boston Lobster Weekend

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Window on the Park at Holiday Inn Singapore Orchard City Centre has launched a Boston Lobster Weekend, in addition to its buffet which is themed the Southeast Asian Gastronomic Extravaganza. The spread showcases the warm and robust flavours of dishes from Southeast Asia and our local fare, paying homage to the region’s rich culinary heritage.

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Only making an appearance on weekends, the Boston Lobster will be a treat to your precious once-a-week indulgence. Each diner will get a pan-seared Boston Lobster done ala minute, alongside with the buffet spread.

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Succulent, firm and sweet, you know that the meat is done right when it can be easily lifted off from its shell. Other lobster dishes are added to the range of delicacies as well, such as Black Pepper Lobster Claws and Baby Lobsters.

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Prata with Fish Curry 3.5/5, Sambal Ikan Tenggiri 3/5, Mutton Curry 3.5.5

Indeed, Southeast Asia cuisine is a lot about flavours and spices. If you love curries and spices, you may probably enjoy most of the dishes here, such as the Prata with Fish Curry, Sambal Ikan Tenggiri, Mutton Curry etc.

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Laksa 4/5

Despite the aura around the Boston Lobster and seafood, the Local dishes still shine. The Laksa here is still one of the finest, perhaps not the ingredients but the Laksa gravy itself. I have tasted Laksa with really premium ingredients before but the gravy often disappoints.


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Kueh Pai Tee 3.5/5, Rojak 3.5/5

The DIY Kueh Pai Tee is finger licking good too. All thanks to the succulent shrimp, creamy mashed egg and crunchy shreds of tapioca which has just the right flavour. The same goes to the DIY Rojak. The prawn paste is the key to making a professional serving of Rojak. I was quite surprised by how moreish my self-made rojak is.

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Durian Pengat 4.2/5

For desserts, simply head for the bowl of Durian Pengat sitting in its exclusive fridge. My favourite part is biting into bits of the durian flesh. I still prefer eating durian straight from the seed but this is probably the closest and most satisfying way that you could get to a durian. Of course if durian is not for you, there are other sweet treats around, such as mini cakes, egg tarts and ice cream.

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Southeast Asian Gastronomic Extravaganza, 1 FOR 1 
Promotion Period: Now to 30 Nov 2017
Mon-Thu
Lunch: $65++, Dinner: $80++
Fri-Sun (Boston Lobster weekend)
Lunch: 70++, Dinner: $96++
*Child 6-12 years old: $22++ per child

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. Note: This is an invited tasting.


Window on the Park
Holiday Inn Singapore Orchard City Centre
Level 2
11 Cavenagh Road
Singapore 229616
Tel: +65 67338333
Facebook
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 12pm - 230pm, 630pm - 1030pm

Direction: 
1) Alight at Somerset MRT station. Take Exit D. Walk to traffic junction of Orchard Road and Koek Road. Cross the road. Walk down Koek Road to Karmat Road. Cross the road. Walk to destination. Journey time about 6 minutes. [Map]

Sunday, December 25, 2016

The Peranakan Restaurant @ Claymore Connect - Peranakan Food Along Orchard Road

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Along Orchard Road, there ain't many restaurants that serve homely style kind of food, which makes The Paranakan, located at Claymore Connect, rather one of its kind. Helmed by Executive Chef Raymond Khoo, not only you get a taste of tradition, you get a glimpse into their culture too!

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And by that, I mean taking a walk into their mini exhibition at the corner of the restaurant. These exhibits add on to the opulence of the interiors, especially under the shining chandeliers.

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The menu is pretty extensive, categorised into appetiser, rice, pork, beef, chicken, fish etc. If you are familiar with Paranakan cuisine and know the kind of dishes that you want, it won't be much of a problem. However, for amateurs, TOK PANJANG would be an ideal choice. Basically, it is like a 'tasting' menu, with 8 to 10 dishes served in small plates, along with their signature soups and dessert platter.

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Cute little Kueh Pei Ti planted amongst the dishes, as the amuse bouche. Although it is a really small bite, I left it half eaten. Perhaps, a popiah stall still serves better Kueh Pei Ti than restaurants.

Two soups were included. I very much prefer Sup Bakwan Kepiting. The body of the broth is not 'rich' as the menu describes, but a clear soup sweet and rich with nutrients from the sweet crabmeat/pork/prawn balls and the bamboo shoots. Soothing.

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A bit of fumble at the beginning, but the rest were considered quite sumptuous. One dish that surprises many of us is their Nasi Ulam Istimewa - as described a spectacular dish of rice with raw herbs, vegetables, minced fish and salted fish. If not for Chef's recommendation, this humble looking dish could easily be overshadowed and overlooked. A rather laborious dish which has an acquired taste at first bite, intriguing at second, moreish at third.

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Read a couple of negative reviews on the Nonya Chap Chye, but it was a good day for me - well stewed cabbage and black fungus.

Ayam Buah Keluak, a quintessential dish that speaks the quality of a peranakan restaurant. Judging by the reaction of the rest, the buah keluak did live up to the expectation of being the Asian black truffle.

Curry Ayam Estimewa (Curry chicken infused with the fragrance of spices and lime leaves) is a crowd pleaser. The chicken was tender, bathing in really robust curry which carries hint of lime leaves.

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If your repertoire of paranakan food is limited to fish and chicken, then here is the chance to venture into Paranakan pork dishes. The Babi Tau Yu (Braised pork in dark sweet sauce with tau pork) is like our braised pork belly, a less familiar one would be Kaki Babi Pong Teh (Pork leg slow cooked for six hours with sautéed onions and fermented beans). It could be a little oily, but in small dosage is always good for the skin!

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To round up the tok panjang would be the chef’s dessert platter and choice of malacca coffee or tea. The Pandan Gula Melaka Cake won the heart of many, some like the one with durian. I don't appreciate its sweetness but I like the shredded coconut on top which adds on to its taste. My favourite of the whole lot would be Pulot Enti Hae Bee Hiam. The Hae Bee Hiam here is really well done - the spice level is just right, and not oily as all, almost like the bacon bits atop my baked potato. With that on top of the sweet glutinous rice, the combination is simply satisfying.

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The tok panjang style is a fun way to try out the dishes, especially if you ain't familiar with Straits Cuisine and have not formed a liking towards any dish. However, perhaps such presentation requires a different preparation work, the food didn't seem 'hot'.

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Such grandeur setting is just right for a high tea, isn't it? The restaurant recently launched their Peranakan High Tea from 11am to 5.30pm daily. The Mee Siam has less gravy but double the taste. If you like durian, dipping the toast into their durian paste is a dip of happiness, though I wish it could be less sugary. The toast with Hae Bee Hiam is simple but really delicious. Another item that delights me was their version of Kong Ba Bao, with Satay Babi Sum Chan as the filling. Slow cooked for nearly 4 hours, the meat was tender with soft fats. Homemade pineapple tarts are included as well, which are available for sale if you like.

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Eat like a French here at The Paranakan, trying out the dishes in a more exquisite manner. A great option to dine away from the crowd in Orchard.

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TOK PANJANG
(Minimum 2 persons to share, $45/$65 per pax)

HIGH TEA
11am - 5:30pm daily
Weekdays $24 Weekends $28 per pax
(Minimum 2 persons to share)

Written 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.


The Peranakan
Claymore Connect
442 Orchard Road
Singapore 238879
Tel: +65 62624428
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction: 
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Palais Renaissance. Continue walking down Orchard Road and turn right onto Claymore Road. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit A. Walk towards Shaw House via underpass. At the road level, walk along Orchard Road towards Palais Renaissance. Continue walking down Orchard Road and turn right onto Claymore Road. Walk to destination. Journey time about 15 minutes. [Map]

Friday, July 29, 2016

Ellenborough Market Café @ Swissôtel Merchant Court - Return Of The Matriarch

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Stepping into the dining halls of Ellenborough Market Café at Swissôtel Merchant Court, and you know you are in for something slightly different - Not the usual warm lights, solid wooden furnishing against generic tiles and neutral walls of a typical international buffet restaurant in a hotel. Instead, pretty turquoise walls made bold with sparkling diamond-cut glass wall features, backs contemporary furnishings that stand elegantly on vintage-style Peranakan floor. What a chemistry between heritage and modernity.

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Stir Fried Slipper Lobster in Black Bean Sauce 3/5

In a new look, but old fond flavours stay. Led by Executive Chef Louis Tay, not only the team continues to whip up signature dishes, they now expanded the international hot dish selection.

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Roast Beef 3.8/5

Well roasted with a pink core, drizzled with the sauce made with its own juice and fats, my salad could not be more sumptuous than this!

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La Mian with Lion Head Meatball 4/5

I don't usually take 狮子头 or Chinese Meatballs as they are always just a compact ball of meat like siew mai but theirs turned out to be exceptionally tasty - juicy, tender and sweet, like a exquisite xiao long bao that falls apart easily in my mouth. The broth was sweet and the La Mian, hand-pulled by their La Mian Master was light and springy.

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Kuey Pie Tee 4/5

One key ingredient to a delicious Kuey Pie Tee is of course the little golden shells. Though left out in the open, each thin shell remained airy and crispy. Being my own chef adds to the experience - scooping heaps of tunips and vegetables into the golden shell right up to its brim, topping it with succulent shrimps and mash eggs, dressing it with sweet sauce, and down to the sprinkling of ground peanuts and chopped parsley for the final touch. Not forgetting a dash of chilli!

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Salads - Nonya Wing Bean Prawn, Chicken Feet Kerabu, Prawn & Mango Kerabu 3.5/5

At the Peranakan station, one of my favourite items are their peranakan appetisers. Tangy with a hint of spiciness, they did get my appetite going. I love the combination of the different ingredients to create that crunchiness, even the deboned chicken feet got my jaw moving quite abit. My favourite is the Prawn & Mango for that extra fruity sweetness. They go really well with the traditional signatures such as signature Ayam Buah Keluak and Babi Pongteh, which are more robust and heavier in taste.

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Chilli Crab with Fied Man Tou

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Herbal Pork Loin 4/5

Pretty good line-up at their hot station. Their Chilli Crab even comes with fried man tou. The star for me though, its their Herbal Pork Loin. I love the broth. It was light but extremely flavourful with herbs. The chef certainly didn't scrimp on the ingredients. The pork loin was fork tender. If only, there was some dark soy sauce with chilli padi and a bowl of white rice. It will felt like a comforting, nutritious home cooked meal.

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Traditional Muah Chee 3/5

While they have a huge chiller full of dainty western patisseries, the star is really their traditional kueys and hot desserts. They have our childhood favourite - Homemade Muah Chee, which was soft and chewy, and if you ain't fast enough, expect to queue for the hot favourite Nyonya Kueh Dadar, which is made fresh in front of your eyes.

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Peanut Paste with Ah Balling 4/5

I didn't expect to see such a wide variety of traditional desserts. Do try their homemade Ah Balling. A gentle bite on the delicate skin and out oozes warm black sesame lava.

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Durian Pengat 3.5/5

Enjoy Durian Pengat at its place of 'origin'.

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Assorted Kueh

Great selection of food but i wish the selection of their Peranakan dishes could be more. That perhaps allow me more space for their comforting desserts.

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Price
Lunch Buffet
Mon-Sun: $52 per adult
Dinner Buffet
Mon-Thu: $62 per adult
Fri-Sun, Eve of PH & PH: $68 per adult
High Tea
Sat-Sun & PH: $42

Written 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.

Ellenborough Market Café
Swissôtel Merchant Court
20 Merchant Court
Singapore 058281
Tel: +65 62391848
Facebook
Website
Nearest MRT: Clark Quay (NE Line)

Opening Hours:
Buffet Lunch: 12pm - 230pm
Buffet Dinner: 630pm - 10pm
Buffet High Tea: 330pm - 530pm

Direction:
1) Alight at Clark Quay MRT station: Take Exit E. Walk straight to Tew Chew Street. Cross the road and turn right. Walk to destination. Journey time about 3 minutes. [Map]

Thursday, June 4, 2015

Cove 99 Live Seafood Restaurant @ Peck Seah Street

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Cove99 Live Seafood Restaurant is an intimate 120-seater Chinese restaurant nestled along a row of shophouses at Peck Seah Street. You may not be familiar with this name yet as it is opened only last year 2014. Helmed by executive chef Pang Seng Hai whom has more than 20 years of culinary experience. Prior to heading the kitchen at Cove99, Chef Pang was Executive Chef at Chin Huat Live Seafood Restaurant and held many positions with Tung Lok, Legend Fort Canning and Jade Fullerton.

For the upcoming Fathers' Day, Cove99 has specially designed a menu for this occasion. This brought us here tonight, for a taste of a few of their signature as well as new dishes.

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Double-boiled Shark’s Fin and Abalone in Fresh Ginseng Chicken Broth 4/5

Nothing beats a good bowl of nutritious soup to start off a dinner. The smell of ginseng permeated the air as the staff brought over our Double-boiled Shark’s Fin and Abalone in Fresh Ginseng Chicken Broth. From the smell alone I can imagine the all flavour and nutrition sealed in this pot of wholesome goodness. It did taste as good as I have imagined it to be.

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Stir-fried Venison with Hon-Shimeiji Mushroom 4.2/5

The Stir-fried Venison with Hon-Shimeiji Mushroom in Yellow Mustard Sauce is highly recommended or at least i think my dad will like this dish. It was slightly charred on the surface with an extremely tender core. I thought that the yellow mustard sauce complement the meat well, adding a bit of sharpness to the overall taste.

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Braised Whole Fish Maw with Sliced Black Truffles 3.8/5

Braised Whole Fish Maw with Sliced Black Truffles and Seasonal Vegetable in Superior Broth. This indeed is an luxurious dish. It is my first time being served an entire fish maw. In Chinese, cooking fish maw may be considered a rare ingredient. Similar to other luxurious ingredients such as shark fins, it is often appreciated for its scarcity, novelty, nutrients or value, rather than taste. Its subtly in taste may lead to some heavy seasoning but fortunately, Chef Pang has adopted a simple treatment instead to preserve that natural flavour. I find the broth quite compatible for its taste and I enjoyed its firm texture pretty much.

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Braised Boston Lobster 4.2/5

Their Braised Boston Lobster is one of my favourite tonight. The lobster was coated with the right amount of Creamy White Wine Sauce. I'm not too sure how the lobster was being braised but I find it quite well done as the meat remained firm, as I have tasted mushy texture before. The white wine sauce is of the right viscosity. It wasn't too creamy, nor too heavy which might have otherwise stolen the sweetness of the meat.

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De-shelled Chilli Crab with Deep-fried Mantou 4/5

I believe you may be extremely keen to try their De-shelled Chilli Crab with Deep-fried Mantou. They may be the only one serving it de-shelled. Some of you may think that having it de-shelled reduce the shiok-ness of eating chilli crab but you may change your mind after trying it out. What I appreciate about this dish is that the portion of meat and gravy is quite well balanced. every scoop of the mixture gives you a decent serving of the crab meat. Some of you may like the fluffy mantou, though I much prefer an airier one.

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Stewed Rice Vermicelli and Glass Noodles with Seafood and Bitter Gourd 4/5

Our last main was Stewed Rice Vermicelli and Glass Noodles with Seafood and Bitter Gourd. I really get the best of both worlds - the firmness of the rice vermicelli and the springiness of the glass noodles. This combination works well for me. They have soaked up the flavour from the stew, and accompanied with a good portion of seafood and bitter gourd. I thought I had detected the wok hei faintly which to me is a plus.

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Homemade Premium Durian Pudding 2/5

After all the great dishes, I looked forward to the closing, Homemade Premium Durian Pudding. Sadly, the sweetness of it didn't work for me at all.

It had been a luxurious evening for me, and I'm sure your dad will probably feel the same way too. Rather than patronising the few names in shopping malls, you may want to give this place a try.

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Enjoy the following special when you book a Father’s Day Menu (for Sat 20 Jun – Sun 21 Jun) before Sunday 14 Jun 2015:

Cove99 Premier Card Member Exclusive
- 15% discount on Father’s Day Menu (Lunch Only)
- 10% discount on Father’s Day Menu (Dinner Only)
- Complimentary bottle of white wine with every order of $688 8-Course Menu

Members of Public
- 10% discount on Father’s Day Menu (Lunch Only)
- Complimentary bottle of white wine with every order of $688 8-course Menu
*Pierre Jean Colombard Chardonnay, France (worth $49.90)

SET MENUS 
$268++ 6-course Set Menu For 5pax
$688++ 8-course Set Menu For 10pax

Written 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.


Cove 99 Live Seafood Restaurant
72 Peck Seah Street
Singapore 079329
Tel: +65 62240991
Facebook: https://www.facebook.com/Cove99
Website: http://www.cove99.com/
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 1030pm

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