Go-Ang Pratunam Chicken Rice @ Vivocity - Thailand Bib Gourmand Awardee Opens 2nd Outlet In Singapore

After the opening of their first restaurant at Nex Shopping Centre, the Michelin Bib Gourmand 2018 and 2019 awardee - Go-Ang Pratunam Chicken Rice has opened its second outlet at Vivocity. Besides the chicken rice, the restaurant also offers a communal dining experience with selection of soups, braised pork, cooked dishes and desserts.

Half Chicken 3.8/5

Since Go-Ang is specialised in the steamed chicken, we definitely have to try it. We ordered Half Chicken ($16) which to my surprise it is very well executed. It is tender with gelatine skin. Unlike the type of tangy and garlicky chilli sauce we used in Singapore, their sauce is a concoction of fermented chilli, fermented soy beans, coarsely chopped ginger,

Fried Tofu Cube with Thai Sweet Chilli Sauce 3.5/5

With a soft innard and crispy exterior is the Fried Tofu Cube with Thai Sweet Chilli Sauce ($8). It is drenched in a sweet chilli sauce and topped with peanuts.

Stir Fried Basil Chicken with Kai Lan 4/5

Cooked to a delectable crunch is the Stir Fried Basil Chicken with Kai Lan ($8). It also comes packed with fish sauce aroma, coupled with hint of spiciness.

Tri-Egg with Poached Spinach 3.8/5

Another vegetable dish we tried is the Tri-Egg with Poached Spinach ($8). The sweetness of the spinach is brought out in the flavourful stock. I enjoyed the scrambled texture of the egg but it lacked the saltiness from the salted egg.

Chai Poh Omelette 4.5/5

Not to be missed is the Chai Poh Omelette ($6.50). It uses sweet preserved radish instead of the salty type. What actually wow me is the fluffy texture of omelette. This is probably one of the best I have eaten.

To be frank, if Go-Ang sells only the chicken rice, they probably will not made it in Singapore. Not that it is not good but there are just too many choices in Singapore for chicken rice. From the crowded restaurant, they probably has found the successful formula in offering other cooked dishes complementing the chicken rice, providing a communal experience.


Go-Ang Pratunam Chicken Rice
Vivocity
1 Harbourfront Walk
#B2-30
Singapore 098585
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Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Daily: 11am - 10pm

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

Blue Jasmine @ Park Hotel Farrer Park - Halal Thai Restaurant With A New Refreshed Menu

Blue Jasmine is a 100-seater halal Thai Restaurant on the 5th floor of Park Hotel Farrer Park. Open for slightly more than a year, the restaurant has refreshed its menu. Besides the traditional dishes that define Thai cuisine, in the refreshed menu, it also offers regional specialities that is lesser known in Thai cuisine.

Tom Yum Sea Bass 'Poh Tek' 3.8/5

We probably have been used to tom yum soup but a lesser known similarity is the Tom Yum Sea Bass 'Poh Tek' ($20). Poh Tek is a type of tom yum that is made with different proportion of spices and ingredients. It supposes to be very spicy which needs to include deep fried chilli and basil. Deep fried sea bass is also added for a totally different experience to the classic tom yum soup. I personally find that it can be spicier.

Cha-Om Fried Egg 4.5/5

The Cha-Om Fried Egg ($12) is my favourite item among the new dishes I tried. An egg mixture of sliced acacia leaves, fish sauce, pepper powder are whisked together and fried and rolled into shape. The fragrant fried egg roll is best eaten with the shrimp paste sauce that tasted like our local chinchalok. The sauce is really spicy but damn shiok, elevating the whole enjoyment.

Yellow River Prawn Curry 3.5/5

Not all curry is spicy. Take for example the Yellow River Prawn Curry ($26) topped with betel leaves and microgreens. In fact it is sweet not spicy. The curry is creamy and coconuty. It is best to go with a plate of steamed rice. The prawn is also fresh and crunchy.

Holy Basil Krapao (Squid) 4/5

I thought Thai only use Thai basil for the basil minced pork or chicken dish, I am definitely enlightened by the dish, Holy Basil Krapao ($24). I enjoyed the layer of aroma from the basil on top of the spiciness from the sambal. Note worth is well cooked long beans that has a nice crunch but not on the raw side.

Roast Chicken Esarn Style 4.2/5

The marination of the Roast Chicken Esarn Style ($16) is so flavourful that I can have it on its own. The accompanying dipping sauce is the fish sauce type. I thought the shrimp paste sauce from the Cha-Om Fried Egg goes better with the roast chicken. 

Thai Fried Kueh Teow (Seafood) 3.8/5

Don't be mistaken, this is not Pad Thai but Thai Fried Kueh Teow with Seafood ($18). It is indeed quite similar to our local char kway teow with a hint of wok hei aroma. The taste is more savoury and less sweet compared to our local version, probably to the use of fish sauce in the frying.

Thai Chendol 4/5

Last but not least, we end on dinner on a sweet note with the Thai Chendol ($12). The chendol has more ingredients than our local version, such as the addition of red and blue rubies, young coconut and jackfruit.

Note: This is an invited tasting. 


Blue Jasmine
Park Hotel Farrer Park
10 Farrer Park Station Road
Level 5
Singapore 217564
Tel: +65 68248851
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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]

Go-Ang Kaomunkai Pratunam @ NEX Shopping Mall - Bangkok Michelin Bib Gourmand Chicken Rice Opens In Singapore

Some said we learn cultural similarity and diversity through food and this sentiment headlined my experience with Thailand’s Go-Ang Kaomunkai Pratunam, which has recently opened its door at NEX Shopping Mall. Established in 1960 as a food stall specialising in Hainanese chicken rice in the Pratunam district of Bangkok and awarded a Michelin Bib Gourmand award in 2018. This Thai Hainanese chicken rice may or may not make it to your top list but it will change your perception of how this iconic dish can be consumed.

Chicken Rice 3.5/5

Go Ang Chicken Rice comes with either Thigh ($5.50) or Breast ($4.50) meat. As expected, the thigh meat is naturally more tender than the breast meat, and the layer of plump skin was certainly not those to be chucked at one side. The grainy and firm rice worked well to bring out its pleasing texture. That said, the breast meat fared well too if you like firmer meat. The rice, however, didn't manage to captivate my taste buds. I feel it lacked a certain fragrance and aromatics, which make the chicken rice itself addictive.

But ultimately, what gives this Go Ang Chicken Rice its unique identity is the chilli sauce that comes with it. Based with fermented chilli, fermented soy beans, coarsely chopped ginger, this piquant sauce is a tapestry of Thais' flavours in another perspective.

Omelette 3.5/5

Like what they always say "same same but different", this goes the same for their Omelette. Its accompanying sauce again, has all the elements to whet your appetite. Chye Pok version ($6.50) is available as well.

Braised pork 3.5/5

In Bangkok, the locals not only love their chicken rice but also their braised pork and surprisingly soups too. The Bitter Melon & Pork Rib Soup ($6.50) wowed us with its tender pork ribs and the depth of flavour. As for the Signature Braised Pork ($8/$12), considered that lean meat is used, its fork tender meat was impressed. I like the braising sauce too, which was relatively much lighter compared to our version but packed with flavours. Love it with the omelette's dip sauce!

Steamed Sea Bass 4.5/5

Among all the dishes, I enjoyed the Steamed Sea Bass with Chilli, Lime & Garlic the most. I had this dish a couple of times but theirs by far is the most memorable. Judging by the what was left on the plate, it just showed how tasty this dish was. We were fighting for the last drop of the lemony and spicy gravy.

Basil Chicken with Kai Lan 3.8/5

To ensure the authenticity and quality of the cuisine, all kitchen staff were trained by Go-Ang founder Mr. Sombat Pruekpaiboon at the original restaurant in Bangkok. Hence, even simple dishes like Stir Fried Basil Chicken with Kai Lan seemed to exude a taste that was much elevated than what are available elsewhere.

Chendol 3.8/5

Red Ruby 3/5, Steamed Tapioca 3.5/5

For desserts, we tried Homemade Red Ruby with Coconut Ice Cream ($5.00) and Steamed Tapioca with Coconut Cream ($4.50). Homemade red ruby is a rare gem these days and these gems can also be found in their Thai Chendol ($5), which I highly recommend you to order it over your usual Thai Milk Tea. The strands of chendols were soft with a bite and so yummy to chew on when I seeped them with the milky concoction. Nothing was overly sweet, except for the red ruby but these are the gems that make them so delicious for the dessert. I like the steamed tapioca too, which was warm and comforting to end a meal.

Go-Ang Chicken Rice may not replace that sense of comfort and familiarity given by your favourite plate of chicken rice but it sure stirs up some excitement when you need it.

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.


Go-Ang Chicken Rice
Nex Shopping Mall
23 Serangoon Central
#B1-05/06
Singapore 556083
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Nearest MRT: Serangoon (CC Line, NE Line)

Opening Hours: 
Daily: 11am - 10pm

Direction:
1) Alight at Serangoon MRT station. Take Exit B, E, G & H. Walk to destination. Journey time about 3 minutes. [Map]

White Rose Cafe @ York Hotel - Traditional Teochew Porridge With An Array of Dishes For Lunch And Dinner

White Rose Cafe at York Hotel is known for its quarterly Penang Hawkers' Fare buffet and its signature Curry Fish Head dish on its a la carte menu. For a change, the restaurant is bringing back the Traditional Teochew Porridge along with an array of traditional dishes. The promotion will be available for both lunch and dinner from 01 October to 30 November 2018.

Braised Duck with Bean Curd 4/5

All in all there are a total of 16 a la carte side dishes to go along with the Teochew porridge. We tried a few of these dishes on the menu, starting with the Braised Duck with Bean Curd ($12).  Both the duck and bean curd were well braised, absorbing the savoury sauce which goes well with the plain porridge.

Bean Curd with Pork Floss 2.5/5

While the Bean Curd with Pork Floss ($6) is smooth and silky, I find it a little bland to go with the porridge. Maybe adding a richer oyster sauce to the dish will be more appetising.

Century Egg with Pickled Ginger 2.5/5

I didn't quite like the Century Egg with Pickled Ginger ($6). It lacked that pungent ammonia whiff which I like about this acquire ingredient. I also like the yolk to be runny but this is a quite dry.

Chap Chye 3.5/5

The Chap Chye ($9) is cooked to a delectable bite, not stewed until too soft. I like that the cabbage still has a crunch to it. I only hope that the fermented bean curd taste can be a bit stronger.

Chye Poh Omelette 3/5

Onion Omelette 4/5

For the eggs, there are the Chye Poh Omelette ($9) and Onion Omelette ($9). I prefer the latter as the onion is more fragrant and has a subtle sweetness on top of the fluffy omelette. As for the chye poh omelette, it turned out to be on the salty side with the used of salty chye poh. I thought it would taste better if sweet chye poh is used instead.

Sliced Fish with Ginger and Spring Onions 3.5/5

Diced Chicken with Black Pepper Sauce 3.5/5

For some stir fried items, there are the Sliced Fish with Ginger and Spring Onions ($12) and Diced Chicken with Black Pepper Sauce ($10). They are not the usually dishes you will find in traditional Teochew porridge but who is complaining about variety, just give it to me.

Braised Chicken Feet with Mushroom 4/5

Probably I am the only one eating the Braised Chicken Feet with Mushroom ($10). The braising sauce has penetrated into the chicken feet and mushroom, liven it with the savoury sauce. Love it.

Braised Mui Choy with Pork Belly 4.2/5

Another braised item on the menu is the Braised Mui Choy with Pork Belly ($10). The pork belly is cooked to fork tender and it even comes with a bed of mui choy underneath. I find this quite value for money. getting two items in one pot.

Steamed Minced Pork with Salted Fish 4.2/5

Everyone's favourite for the dinner goes to the Steamed Minced Pork with Salted Fish ($12). The saltiness of the salted fish was not overpowering but complemented the patty with a little hint of spiciness from the red chilli.

Cheng Tng 4.5/5

If you have problem deciding which 16 dishes to order, you can also go for the two 4-course set menu that is good for 2 pax at $29 per set. Both set menus come with free flow steamed rice and porridge as well as a choice of hot Cheng Tng or Tang Yuan in Ginger Flavoured Syrup for dessert.

All DBS/POSB and UOB credit and debit cardholders enjoy 10% off the a la carte dishes from the Teochew Porridge menu. Diner also receive one complimentary carpark coupon (per bill per table) with a minimum spend of $50 on a single receipt (valid only for the Teochew Porridge promotion).

Note: This is an invited tasting.


White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 68301156
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit A. Walk down Scotts Road towards Goodwood Park Hotel. At Goodwood Park, turn right and walk to the end of the carpark. Journey time about 10 minutes. [Map]

Masizzim @ 313 Somerset - Expanded Menu Offering Shabu-Shabu, Crabmeat Egg Roll & More

The popular Korean restaurant, Masizzim has expanded their menu, offering new dishes such as Shabu-Shabu, crabmeat egg roll and spicy octopus. The new dishes will be available at both the 313 Somerset and Westgate outlets.

Shabu-Shabu 4/5

The newly launched Shabu-Shabu comes in spicy and non-spicy soup base. Customers have a choice of pork collar ($17.90 single portion), beef short plate ($19.90 single portion) or premium wagyu beef ($24.90 single portion) for the their shabu-shabu. Each shabu-shabu set also includes a bowl of assorted vegetables and mushrooms, Korean ramyeon and dipping sauces. Diners can also request for add-ons which is available at a nominal price.

Bulgogi Rice Ball Pork and Beef 4.2/5

Following their popular seafood-based rice balls, Masizzim has added new renditions incorporating Bulgogoi Fried Pork ($9) and Bulgogi Fried Beef ($10) into the mixed grain rice with seaweed, kimchi and sesame seeds. If you are new to the dish, it is served in a deconstructed bowl whereby customers need to get their hand dirty, to shape their own rice balls.

King's Ribs 3.5/5

Slow cooked to fork tender in Masizzim's secret stew sauce is the King's Ribs ($16.90). It is then stir fried with capsicums, red dates, king oyster mushrooms, chilli powder and sesame seeds. Unfortunately I find the sauce a bit too sweet for my liking.

Spicy Octopus 3.8/5

Another new dish on the menu is the Spicy Octopus ($17) served in a bed of blanched beansprouts. I thought the sauce can be more fiery. Customers can also eat it like a wrap, wrapping the baby octopus in the soft tortilla. I feel that the restaurant can serve more of the soft tortilla as it goes really well with the spicy octopus and beansprouts.

Crabmeat Egg Roll 4.5/5

Last but not least, my favourite item of the expanded menu is the Crabmeat Egg Roll ($12.90). This is great for sharing. Stuffed with real shredded crabmeat and seaweed, the omelette is sweet, fluffy and pillowy. One word - Oishii!

Overall I feel that diners will enjoy the new dishes at Masizzim and it has given diners more choices and reasons for a re-visit. Moreover, the price is pretty reasonable.

Note: This is an invited tasting.


Masizzim
313 Somerset
313 Orchard Road
#B3-02
Singapore 238895
Tel: +65 65095808
Facebook
Nearest MRT: Somerset (NS Line)

Opening Hours:
Sun-Thu: 11am - 10pm
Fri-Sat: 11am - 11pm

Direction: 
Alight at Somerset MRT station. Take Exit B. Walk to 313 Somerset. Take the escalator to basement 3. Walk to destination. Journey time about 3 minutes. [Map]

Soi Thai Soi Nice @ JEM - Popular Royal Thai Hotpot Comes To The West

Known for their Royal Thai Hotpot, Soi Thai Soi Nice has opened its third outlet at JEM. In conjunction with the opening of this new outlet, you will be introduced to more Thai dishes that are less commonly offered elsewhere in Singapore.

Royal Thai Hotpot 3.5/5

Bringing families and friends together is the Royal Thai Hotpot ($38.80 Small/ $68.80 Large). Like a Korean army stew, there are fried softshell crabs, sausages, cabbages, prawns, scallops, instant noodles, enoki mushrooms and egg. The Tom Yum broth has a good balance of tang and heat. What I really love about it is that the sourness that comes from the natural acidity of the lime, hence it doesn't leave a vinegary aftertaste. My favourite ingredients are definitely the mushrooms and cabbages that release bursts of tom yum flavours in every bite. I forgot to mention that their signature fried pork belly were in the hotpot as well! Albeit lacking the crunch, they were still quite yummy with fats. I wish the soft shell crabs could be left out though or make it optional. It doesn't quite make sense to me to eat soggy soft shell crab.

Soft Shell Crab Salad 3.5/5

Ideally, fried soft shell crabs should be presented on its own, such as in Soft Shell Crab Salad ($15.90). The raw greens and onions cuts the greasiness of the fried batter. The soft crunch of the fried soft shell crabs complements excellently with the sweet and spicy sauce. You will wonder why Thai sauces just seem to be able to make every dish moreish.

Grilled Oyster 2.8/5

As a starter, Grilled Oysters ($3.90 per piece) is available, which is paired with garlic bits and fish sauce. Beware, it is really garlicky.

Waterfall Seabass 3.5/5

A new notable dish is this Waterfall Seabass ($32.90) which delights me with its clear, piquant spicy sauce that is not anywhere near those gluey and starchy sauce that drench the fish underneath. This homemade spicy sauce is bright, tangy with heat and yet it tastes clean in the mouth. I like how they dressed the fish with heaps of herbs which add freshness to every bite. The skinnier part of the fish was really crispy but some parts of the fish were too dry, stripping away its natural sweetness.

Cha Om Omelette 2.5/5

Their Cha Om Omelette ($11.90) was somewhat disappointing. I tried it elsewhere which was full of the Cha Om. I love the crunch and the combination of the egg and Cha Om was really good. This, however, has too little Cha Om to bring out that unique flavour of the herbs.

Snowflake Yam 2.8/5

We had an interesting dessert to round up our meal - Snowflake Yam ($8.90 Small/ $12.90 Medium). First the yam cubes are deep-fried and coated with sugar, then stir–fried to recrystalise the sugar to a sandy finishing. When I poked my fork through the sugar coating, I could see and feel how crusty it was. Cocooned within, the yam that was really soft and fluffy. It was a real pity that the sugar coating is really way too sweet. The sweet-savoury version from Putien is still my favourite.

Coco Paradise 3/5

Coco Paradise ($6.90) is a beverage but I see it as a great option for a dessert. A ice Thai tea float with coconut ice-cream, a great way to beat the heat and cool your body down from all the stimulating food.

You can always fall back on those Thai dishes that your are familiar with but over here at Soi Thai Soi Nice, do try venturing out to some less commonly known dishes to whet your appetite.

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.


Soi Thai Soi Nice
50 Jurong Gateway Road
JEM #03-21
Singapore 608549
Facebook
Website
Tel: +65 63391391
Nearest MRT: Jurong East (EW Line, NS Line)

Opening Hours
Mon-Fri: 1130am - 10pm
Sat-Sun & PH: 11am - 10pm

Direction:
1) Alight at Jurong East MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]