Ang Leong Huat Collaborates with Zi Yean Restaurant in Celebration of its 100th Anniversary

2025 marks the 100th year of legacy for Ang Leong Huat, a family-owned, Singapore-born Chinese wine importer and distributor specializing in high-quality Chinese liquors. Now into its fourth generation, Ang Leong Huat celebrates this remarkable milestone with exciting dining events, including a collaboration with heritage Zi Yean Restaurant from 27 February to 16 March 2025 and a masterclass-cum-wine pairing dinner on 13 March 2025, hosted at Yan's Dining Fine Shanghai Cuisine.

At Zi Yean Restaurant, a heritage restaurant located at Lengkok Bahru, a time-limited à la carte menu highlights the unique role of one of Ang Leong Huat's key products — Plum Blossom Hua Tiao Chiew. Curated by Chef Fok Wong Tin, the chef-owner of Zi Yean, this menu expertly incorporates the wine's distinctive flavours across a range of dishes.

Sautéed Prawns with Asparagus 4/5

We began with Sautéed Prawns with Asparagus ($12 per person). The plump prawns had a satisfying bite and were paired with crunchy asparagus. A dash of Plum Blossom Hua Tiao Chiew added at the end of the cooking process provided a subtle lift of aroma and flavour. Lightly seasoned and sautéed, the dish allowed the natural freshness of the ingredients to shine.

Hot Stone Fish Maw Superior Broth 4.5/5

Next came the Hot Stone Fish Maw Superior Broth ($25 per person), served in a heated stone bowl. The broth was intensely flavourful, enriched with generous fish maw slices and dried scallops. The slight waft of Hua Tiao Chiew elevated the dish, adding a fragrant depth.

Oven-Baked Grouper Fillet 2/5

The Oven-Baked Grouper Fillet ($15 per person) followed, featuring tender fish baked with mushrooms and greens. A splash of Plum Blossom Hua Tiao Chiew at the end enhanced the natural sweetness. Unfortunately, the underside of the fish was slightly burned, resulting in a mild bitterness.

Lettuce-Wrapped Braised Dried Oyster 3.5/5

The Lettuce-Wrapped Braised Dried Oyster ($8 per piece) delivered umami-packed goodness, with the Hua Tiao Chiew boosting the perfectly braised oyster's savoury notes.

Crispy Fried Rice with Diced Abalone 4/5

Giving tradition a twist, the Crispy Fried Rice with Diced Abalone ($15 per person) offered a delightful contrast of textures. The rice, first fried to a crisp and then simmered with Plum Blossom Hua Tiao Chiew and tender diced abalone, resulted in a dish that was both chewy and moreish with each bite.

Hua Tiao Pork Ribs 3.5/5

The Hua Tiao Pork Ribs ($7 per person) was a crowd-pleaser. They were comfortingly sweet and savoury, and the addition of Hua Tiao Chiew rounded off the flavours, providing an aromatic finish.

Traditional Style Glutinous Rice Ball 3.8/5

Rounding off the meal was a classic Chinese dessert - Traditional Style Glutinous Rice Ball ($8 per pax). Each glutinous rice ball enveloped a cube of pian tang 片糖 and was served in a warm ginger soup made with Wentong Ginger. Guests may choose to add the Plum Blossom Hua Tiao Chiew to their desired amount. I love the kick of heat from the ginger, as well as the rustic flavours of the rice ball. Adding the wine made the dessert even more delectable and comforting.

I was also privileged to taste two distinct 'Huang Jiu' varieties. The Li Chun Hua Tiao Chiew is a mellower version, an eight-year vintage Shaoxing wine brewed in the renowned Shaoxing region of Zhejiang. After its fermentation, key ingredients such as wolfberries and longan pulps are added to the wine and infused for a period of time. Served chilled, it was pleasing with a subtle herbal sweetness, perfect as a dessert wine. The Calabash Hua Tiao Chiew is made with high-quality ingredients such as Jianhu water, glutinous rice and wheat. Aged for eight years, it had a deeper herbal note, which I also enjoyed very much. Best served at room temperature or warmed with sour plum, lemon or rock sugar.

In celebration of this centennial milestone, Ang Leong Huat also introduces a limited-edition bottle neck tag for its house brand, Plum Blossom Hua Tiao Chiew. Two ice cream flavours were also made in collaboration with High Bar Society — "Lady in Red," a hazelnut-based ice cream infused with the Nu Er Hong, and "Coco's Flush," a coconut and gula melaka-based ice cream infused with the Calabash Hua Tiao Chiew.

For more details on their upcoming collaborations, visit the website HERE.

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.


Ang Leong Huat
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Zi Yean Restaurant
56 Lengkok Bahru
#01-443
Singapore 150056
Nearest MRT: Redhill (EW Line)

Opening Hours:
Daily: 8am - 930pm

Direction:
1) Alight at Redhill MRT station. Take Exit A. Cross the road and turn right. Walk down Tiong Bahru Road to Lengkok Bahru. Turn left onto Lengkok Bahru. Walk to destination. Journey time about 5 minutes. [Map]

The Peninsula Excelsior Singapore, A Wyndham Hotel - Bringing Joy and Prosperity with a Curated Festive Menus

For this Chinese New Year, The Peninsula Excelsior Singapore, a Wyndham Hotel, has curated festive lunch and dinner menu sets available from 8 January to 12 February 2025. The selection features signature dishes crafted to bring joy and prosperity to your table.

"Everlasting Prosperity" Yu Sheng 4/5

We began with the "Everlasting Prosperity" Yu Sheng with Smoked Salmon and Crispy Fish Skin, a refreshing dish enhanced by subtle kaffir lime leaves and a delightful crunch from the crispy fish skin.

Fish Maw Soup 4/5

The next course, Fish Maw Soup with Crab Meat and Conpoy was flavorful and well-balanced, boasting just the right consistency.

Steamed Ginseng Chicken 5/5

One of the standout dishes was the Steamed Ginseng Chicken. The chicken was incredibly tender, and the nourishing ginseng broth was both comforting and aromatic.

Baked Prawns with Buttermilk & Pumpkin Purée 4/5

The Baked Prawns with Buttermilk & Pumpkin Purée are allured by their vibrant colours and garlicky aroma. While the prawns were slightly overcooked, the creamy and tangy buttermilk-pumpkin sauce elevated their texture, making them finger-licking good.

Steamed Marble Goby with Superior Soya Sauce 4.5/5

Braised Abalone with Chinese Mushroom & Broccoli 4/5

Two classic dishes followed: Steamed Marble Goby with Superior Soya Sauce and Braised Abalone with Chinese Mushrooms and Broccoli. The fish had a pleasingly firm texture, its natural sweetness beautifully complemented by the savoury soya sauce. The abalone dish was also well-executed, providing a rich and elegant touch.

Fried Fragrant Rice Wrapped in Lotus Leaf 5/5

My favourite was the Fried Fragrant Rice Wrapped in Lotus Leaf — arguably the most memorable lotus leaf rice I've had. The umami-packed sausages appeared to have their casing removed, making them easy to chew and mix seamlessly with the rice. Each bite delivered a symphony of savoury, smoky, and umami flavours.

Chilled Mango Cream 4/5

Dessert was a refreshing Chilled Mango Cream with Aloe Vera, Strawberry, and Pearl Sago. Its sweet and tangy profile rounded off the meal perfectly.

Prosperity Menus (Available from 8th January to 12th February 2025):
From $688++ per table (For 6 persons) to S$1,188++ per table (For 10 persons)
Reunion Dinner Menu (Available only on 28th January 2025) only three signature sets from the Prosperity Menu will be available to celebrate the traditional Reunion Dinner.
Reservations are open from 6th January to 12th February 2025. Please contact 6416 1231

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.


The Peninsula Excelsior Singapore, A Wyndham Hotel
Peninsula Shopping Complex Singapore
5 Coleman Street
Singapore 179805
Tel: 6337 2200
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Nearest MRT: City Hall (EW Line)

Direction:
1) Alight at City Hall MRT station. Take Exit B. Turn left and walk down North Bridge Road. Walk to traffic junction of North Bridge Road and Coleman Street. Cross the road and turn right onto Coleman Street. Walk to destination. Journey time about 5 minutes. [Map]

藝 Yì by Jereme Leung @ Raffles Hotel Singapore - Usher in the Year of the Dragon with an Array of Lunar New Year Delicacies and Dine-in Set Menus

藝 Yì by Jereme Leung in Raffles Hotel Singapore invites guests to celebrate a season of reunions and new beginnings with an exquisite selection of festive delicacies and auspicious gifts. Chef Jereme Leung has curated an array of Lunar New Year delicacies and Lunar New Year Dine-in Set Menus, available from 22 January to 24 February 2024. During our visit, we tried the Abundance Set Menu ($228/pax).

Longevity Yu Sheng

There are 4 selections of Yu Sheng, including a Vegetarian Option featuring crispy lotus roots and organic vegetables. The Abundance menu offers Longevity Yu Sheng ($216/$152) with Octopus Sashimi & Sakura Shrimp. I enjoyed the sweetness and texture of the Sakura Shrimps, and it was a pity that they seemed to get lost easily among other ingredients due to their delicate texture.

Platter 3/5

Next, we had an appetiser platter comprising Deep-fried Crab Meat Roll with Wasabi Mayonnaise & Yuzu Salsa, Baked Eggplant with Scallop served with roasted pepper sauce, and Barbecued Iberico Pork Char Siew with Lime Caviar. The char siew was succulent but could be elevated with more caramelisation. The other two items weren't as delectable. The yuzu salsa was a tad too sweet, and the Kueh Pie Tee cup left an unexpected taste.

Soup 4.8/5

The soup course features Doubled-boiled Fish Maw, Sarcadion Aspratus Dried Mushroom & Sea Conch Soup. Its light consistency and good depth of flavour from the mushroom were thoroughly enjoyable, offering a delicate balance to relatively affluent fish maw.

Braised 10-Head South African Abalone 4.5/5

Next, we had a premium Braised 10-head South African Abalone. The sauce and accompanying ingredients harmoniously complemented the abalone, making it a wholesome dish.

Pan-seared Cod Fish 4.5/5

Following is Pan-seared Cod Fish with Green Pepper Sauce & crispy Pork Lard. It stood out with its buttery flesh encased in an aptly crisped exterior. The savoury sauce and fragrant lard bits accentuated the sweetness of the fish.

Sweet & Sour Crispy Prawn 4/5

Another seafood dish on the menu was Sweet & Sour Crispy Prawn with soybean cake, offering a nostalgic Sweet and Sour Pork flavour. I appreciate the addition of tempeh in this dish, which paired well with the texture of the prawn.

Steamed Jasmine Rice & Millet with Tribute Vegetables & Preserved Meats 5/5

The highlight for me was this Steamed Jasmine Rice & Millet with Tribute Vegetables & Preserved Meats, excellently executed in every aspect. The perfectly steamed rice absorbed all the flavours imparted from the warmed preserved meats, complemented by a drizzle of sweet sauce that bound all the ingredients together. The preserved meats, rich with intense umami, were scrumptious and moreish.

Sweet Soup 5/5

Water Chestnut Cake 2/5, Salted Egg Yolk Custard Glutinous Rice Balls 3/5

Dessert served was a bowl of Chilled Highland Lotus Seeds, Snow Fungus, Apricot Kernel, and Nostoc Pearl Sweet Soup, alongside Homemade "Yuan Bao" Water Chestnut Cake and Salted Egg Yolk Custard Glutinous Rice Balls. The sweet soup had the right amount of sweetness to balance the indulgent meal.

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.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Yan (宴) @ National Gallery Singapore - A Fortune of Feasts for the Year of the Dragon

Yan Restaurant, nestled within the iconic National Gallery Singapore, ushers in the lunar festivities with a plethora of traditional Cantonese delicacies. From December 15, 2023, to February 24, 2024, the restaurant presents a delectable array of a la carte dishes and set menus catering to dine-in and takeaway patrons.

Kaleidoscope of Prosperity Yusheng in "Shun De" Style with Australian Lobster 4.2/5

Diverging from the usual Yusheng offerings, Yan introduces the "Shun De" style - a cascade of crispy vermicelli adorned with shredded purple and yellow sweet potatoes, pickled ginger, and gold flakes. Embracing the Year of the Dragon, the restaurant introduces the Kaleidoscope of Prosperity Yusheng in "Shun De" Style with Australian Lobster ($238/$418), where the Mandarin term for lobster, directly translating to "dragon shrimp," symbolises the auspicious year.

Signature Crispy Roast Suckling Pig 4.2/5

Oven-baked Fillet with Lemongrass & Carved Shoulder 4.2/5

A standout at Yan Restaurant is the Crispy Roast Suckling Pig ($184+ Half/$368+ Whole). Offering three distinct ways to relish this delicacy, patrons can savour the crispy skin with house-made pancake and plum sauce, indulge in the pig's shoulder for a richer texture, and enjoy the tender pork fillet marinated with barbecue sauce and baked with lemongrass.

Golden Pumpkin Broth with Dried Fish Maw, Conpoy and Bamboo Pith 4.8/5

The Golden Pumpkin Broth with Dried Fish Maw, Conpoy, and Bamboo Pith delivers a hearty serving of tender fish maw in a golden pumpkin stew sweetened with scallops, elevated by a dash of Shaoxing Wine.

Steamed Live Marble Goby Fish 4/5

A festive favourite, the Steamed Live Marble Goby Fish features a fish adorned with shredded celtuce, salted mustard greens, and carrots - a delightful blend of delicate sweetness and savoury accents.

Roasted Duck Marinated with Chinese Herbs 4.5/5

The Roasted Duck Marinated with Chinese Herbs presents crispy skin with a hint of orange peel and succulent meat, complemented by a flavoursome Chinese herbs sauce.

Braised Two Head Abalone with Mushrooms and Seasonal Greens 4/5

Indulge in the Braised Two Head Abalone with Mushrooms and Seasonal Greens - a plump abalone with a firm, bouncy texture infused with a savoury braising liquid.

Wok-fried Glutinous Rice with Preserved Meat and Chinese Sausage 4/5

For a satisfying main, savour the Wok-fried Glutinous Rice with Preserved Meat and Chinese Sausage, where house-made preserved meat and Chinese sausages elevate the flavours of the glutinous rice.

Chilled Taro Pasted 4.5/5, Smiling Sesame Ball 3.8/5

Concluding the sumptuous feast, the Chilled Taro Paste with Coconut Ice Cream offers a creamy yam and coconut milk paste with sago pearls and coconut ice cream. Accompanying this is the Smiling Sesame Ball - a festive Cantonese classic adorned with sesame seeds, symbolising wishes for happiness and laughter.


Yan Restaurant provides convenient Takeaway options via self-collection and delivery through the E-store (https://bit.ly/shopyancny2024) for those opting for a cosy celebration at home.

Note: This is an invited tasting.


Yan Restaurant (宴)
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178958
Tel: +65 63845585
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Nearest MRT: City Hall (EW, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

Direction:
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Turn left onto Coleman Street. Walk down Coleman Street. Walk to destination. Journey time around 5 minutes. [Map]

Linda's Table Private Dining @ Pandan Valley - Impressive Peranakan-Cantonese Cuisine that Showcases a Level of Finesse

Linda's Table, a private dining experience blending Peranakan and Cantonese influences, has become one of the most sought-after private dining spots in town. The long wait over six months to secure a reservation at Linda's Table indicates its popularity. Linda's reputation for exceptional cooking and her unique fusion of flavours make her fully booked until next year. She is not currently accepting any more bookings, as it's become overwhelming for her to manage.

Kerabu Jambu 4.2/5

Our meal began with the Kerabu Jambu. For the visit, Linda thoughtfully replaced the jambu with pineapple, offering a refreshing starter that perfectly paired the sweet tang of pineapple with the satisfying crunch of winged beans.

Kueh Pie Tee and Ngoh Hiang 4.5/5

The Kueh Pie Tee and Ngoh Hiang presented delightful bites, made even more enjoyable with a tantalisingly spicy sambal.

Hu Pioh Tng (Fish Maw Soup) 4.8/5

The Hu Pioh Tng, a traditional Fish Maw Soup, was hearty and comforting. It exuded robust flavours enriched with the deep essence of crustaceans, elevating it to a whole new level.

Pork Lard Rice 4.8/5

The simple yet much-loved Pork Lard Rice stole the show. Fragrant and fluffy rice, infused with freshly fried pork lard, was bound together by a dark soy sauce hailing from Ipoh.

Nonya Chap Chai 4.8/5

Nonya Chap Chai, a staple in Peranakan cuisine, showcased perfectly cooked vegetables with a slight crunch, all harmoniously infused with rich soybean paste. Linda possibly incorporated prawn stock to elevate the dish further, adding depth and flavour.

Babi Tohay 4.2/5

Babi Tohay, an almost forgotten dish rarely found in restaurants, was a revelation. This unique pork dish was prepared with red rice yeast, fermented shrimp, and brandy, resulting in a complex and rich flavour that was both unfamiliar and utterly delicious.

Sambal Prawns with Belimbing 5/5

The Sambal Prawns with Belimbing had a real kick. The spicy and fragrant prawns were beautifully complemented by the tang and sourness of the belimbing, and the sauce paired wonderfully with rice.

Beef Rendang 4.8/5

Beef Rendang was a standout, with its fragrant and delightful rempah seasoning that enhanced the tenderness of the beef. The flavours were beautifully absorbed into the succulent meat, creating a dish that was a perfect companion for rice.

Sago Gula Melaka 4/5

To conclude this remarkable culinary journey at Linda's Table, the Sago Gula Melaka presented a harmonious blend of fragrant and creamy coconut milk, sweet and savoury gula melaka, and chewy sago pearls.

Having visited various Peranakan private dining experiences, Linda's cooking left a lasting impression. Her dishes not only brimmed with flavour but also showcased a level of finesse that set her apart from the others.


Linda's Table Private Dining
Pandan Valley
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