JUMBO Signatures @ Marina Bay Sands - JUMBO Group’s New Premium Dining Concept

Stepping into JUMBO Signatures at Marina Bay Sands, you will notice a difference in ambience and decor from the other familiar Jumbo Seafood restaurants. Opened in January this year, JUMBO Signatures is also JUMBO Group’s first premium dining concept. The 76-seater restaurant houses 3 VIP rooms suitable for meetings, intimate gatherings and celebrations.

Three different menus were curated to cater to various groups of diners. Besides the Signatures Ala-Carte Menu, the Executive Set Lunch offers 3-course at $58 per pax and 4-course at $62 per pax. During this visit, we tried their Signatures Tasting Menu ($158 per pax).

You will enjoy an 8-course meal, amuse bouche, and a palette cleanser. In addition, a wine pairing is available for a top-up at $118 per pax. Menu items are refreshed every couple of months to ensure that the best-quality ingredients are used.

Marinated Jellyfish, Seafood Cone 4/5

We started the meal with two appetising amuse bouche, the Marinated Jellyfish and Seafood Cone. The marinated jellyfish was tangy and crunchy. The seafood cone, which comes in a charcoal cone, has a tasty mouthful of prawn, mango, cucumber and salad cream.

Shelled Prawn Fried with Seaweed and Pork Floss 4/5

Moving on to starters, we had the Shelled Prawn Fried with Seaweed and Pork Floss. I was excited to try this, as this is a creation inspired by Baoshifu 鲍师傅, a China pastry shop that specialises in seaweed meat floss cakes. I enjoyed the crisp pork floss and seaweed mix here. The prawn was fresh with a slight crunch.

Scallop Wrapped in Yam Ring 4.2/5

The Scallop Wrapped in Yam Ring had smooth yam purée around a juicy scallop, served with a house-special sweet sauce. The thin exterior had a delightful crisp.

Chilled Hand-Shredded Live Australian Lobster with Fruit Salad in Sesame Dressing 3.8/5

The last starter was the Chilled Hand-Shredded Live Australian Lobster with Fruit Salad in Sesame Dressing. The lobster meat was firm and fresh, but the dressing was a touch too heavy. I would have liked it done lighter to allow more of the meat's natural sweetness to come through.

Collagen Soup with Fish Maw and Bamboo Pith 4.8/5

There's no additional starch used in the Collagen Soup with Fish Maw and Bamboo Pith. Instead, it's lightly peppered and thickened through hours of simmering chicken bones, pork fat and pork skin. You will find dried scallops, fresh fish maw, goji berries and bamboo pith in it as well. It was extremely comforting and nourishing, and the slices of fish maw were very tender.

Chilli Mud Crab Pincer 4.8/5

Singaporeans would definitely be familiar with JUMBO Seafood's award-winning chilli crab. Here they offer the Chilli Mud Crab Pincer that is thoughtfully deshelled for you to sink your teeth right into. There's a good heat in the chilli crab sauce made with ten over spices, perfect with the side of crispy fried mantou.

Pomegranate Soda

Before the next course, we had a palate cleanser of Pomegranate Soda.

Sliced Luffa Melon in Collagen Soup 4.5/5

In the Sliced Luffa Melon in Collagen Soup, the luffa is carefully hand sliced into noodle-like strips and served in yet another comforting collagen soup, with fried shredded conpoy, Jin Hua ham and Sakura ebi. I enjoyed the smart addition of crispy ebi that gave extra texture and flavour.

‘Yuan Yang’ Fried Rice with Cod Fish and Fresh Mushroom 4/5

There are two carbs options for the next course. First is the 'Yuan Yang' Fried Rice with Cod Fish and Fresh Mushroom. It's a hearty dish studded with scallop bits, cod fish, king oyster mushroom, tobiko and crispy rice.

Udon with Sliced Abalone 3.8/5

The Udon with Sliced Abalone is much lighter in comparison, which uses a dashi base.

‘Cheng Teng’ with Bird’s Nest and Peach Resin 3.5/5

We had the mildly sweetened 'Cheng Teng' with Bird's Nest and Peach Resin for dessert. You can choose to have this hot or cold.

Signature Fragrant Rice in Rich Seafood Broth 4.8/5

From the a la carte menu, we had the Signature Fragrant Rice in Rich Seafood Broth ($38). Jasmine rice, crispy rice, fresh mud crab meat and botan ebi is served in a hot stone bowl before the umami-rich prawn broth is poured over. On the side, you also get to enjoy a fried botan ebi prawn head that's lightly seasoned with salt and pepper. I loved the rich seafood sweetness here!

Durian Tart paired with Ice Cream 4/5

The Durian Tart paired with Ice Cream ($14) comprises handmade Mao Shan Wang durian pureé, coconut ice cream and pandan sauce. I thought the tart worked sufficiently well on its own. I expected it to be very rich and sweet, but the well-balanced pureé was quite a delight.

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.


JUMBO Signatures
The Shoppes at Marina Bay Sands Singapore
B1-01B
2 Bayfront Avenue
Singapore 018972
Tel: +65 66887023
Facebook
Website
Nearest MRT: Bayfront (CC Line, DT Line)

Opening Hours:
Lunch
Mon-Fri, Eve of Public Holidays: 11.30am - 3pm
Sat-Sun, Public Holidays: 12pm - 3.30pm

Dinner
Sat-Thurs, Public Holidays: 5.30pm - 10.30pm
Fri-Sat, Eve of Public Holidays: 5.30pm - 11pm

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

藝 Yì by Jereme Leung @ Raffles Hotel Singapore - Exquisite Lunar New Year Specialties

藝 Yì by Jereme Leung at Raffles Hotel Singapore welcomes this Lunar New Year with dishes that embody traditions with an artistic flair, available from 17 January to 15 February 2022.

Toss to abundance with auspicious Yu Sheng specials. Available for dine-in and takeaway, each Yu Sheng comes with a unique Yunnan rose dressing crafted by Master Chef Jereme Leung. For takeaway orders, the ingredients will be presented in an assembled multi-tiered red box that is both convenient to carry and aesthetically pleasing on the home dining table. We tried the Longevity Yu Sheng ($198++), which features premium ingredients such as arctic shellfish and Japanese sweet shrimps.

Braised Beancurd with Yunnan Golden Fungus & Pine Nuts 4/5

After the Yu Sheng, we began the evening with a nourishing Double-Boiled Fish Maw, Morel Mushrooms & Nostoc Pearls Broth.

Steamed Spotted Garoupa & Fresh Lily Bulbs with "Mao Er Duo" Black Fungus 4.5/5

For the main Lunar New Year feast, savour specialities such as the Steamed Spotted Garoupa & Fresh Lily Bulbs with "Mao Er Duo" Black Fungus. Artfully presented on the plate, I enjoyed the crunchy elements of the dish that complemented the fish.

Braised Beancurd with Yunnan Golden Fungus & Pine Nuts 4.5/5

Another main dish we had was a wholesome Braised Beancurd with Yunnan Golden Fungus & Pine Nuts.

Steamed Jasmine Rice with Chinese Goose Liver Sausages & Preserved Meats 4.8/5

The Steamed Jasmine Rice with Chinese Goose Liver Sausages & Preserved Meats was the highlight for me - fluffy steamed rice flavoured with unctuous, savoury-sweet Chinese goose liver sausages & preserved meats. It was simple yet indulgent and satisfying.

Organic Eggplant with Japanese Sea Urchin in Vinegar Dressing 4/5

Fresh Scallop & Spinach Roll with Sesame Sauce 4/5

Apart from the more traditional dishes, there are some which deviate from the usual, such as this Organic Eggplant with Japanese Sea Urchin in Vinegar Dressing. I appreciate how the ingredients have been treated with restraint to bring out their flavours. The same goes for the Fresh Scallop & Spinach Roll with Sesame Sauce.

Cantonese Sponge Cake, Pumpkin & Sweet Potato Nian Gao 3.8/5

Our dessert comprised a warm and comforting Cantonese Sponge Cake infused with Dried Tangerine Peel, as well as an auspicious looking Pumpkin & Sweet Potato Nian Gao.

From 3 January to 28 January 2022, guests may enjoy 20% off* online orders on Auspicious Delights, including selected home dining sets, Yu Sheng specials and a la carte takeaways, and enjoy 15% off* online orders of Bountiful Gift Sets & Hampers.

*Valid for AMEX, Citibank, DBS/POSB, HSBC, Maybank, OCBC and UOB cardholders.

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
Facebook
Website
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]

Jiang Nan Chun @ Four Seasons Hotel - Celebrate New Beginnings Over Sumptuous Feasts And Elegantly Crafted Menus

Celebrate new beginnings over sumptuous feasts and elegantly crafted menus from Jiang Nan Chun at Four Seasons Hotel Singapore. 

Prosperity Yu Sheng 4/5

Toss to wealth and good health with the luxurious Prosperity Yu Sheng, bursting with fresh ocean flavours of lobster, abalone and salmon. It is complemented by hand-shredded root vegetables and a healthy crunch of pumpkin, melon, and sunflower seeds.

Braised Sea Treasure Broth with Fish Maw and Dried Scallop 4/5

The Braised Sea Treasure Broth with Fish Maw and Dried Scallop is comforting and flavourful, packed with essences from the braised sea treasure, accentuated by the dried scallop.  

Braised Imperial Chicken 4.2/5

Similar to pen cai is the Braised Imperial Chicken with Six Head Abalone, Fish Maw, Sea Cucumber, Dried Scallop and Black Mushrooms. It is a luxe gourmet indulgent, delicately balancing the best of land and sea.

Wok-fried Australian Lobster with Chilli Sauce and Crispy Noodles 4.2/5

This year, making its debut is the Wok-fried Australian Lobster with Chilli Sauce and Crispy Noodles. It is a true indulgence of the senses, complemented by the tantalising tangy and spicy sauce drizzled over the succulent lobster paired with crackling crispy noodles.

Stir-fried Glutinous Rice with Preserved Sausages 3/5

We end our meals with a rice or noodle dish like every Chinese dinner. Unfortunately, the Stir-fried Glutinous Rice with Preserved Sausages was too moist for liking.

Chilled Peach Resin with Snow Fungus with Wolfberries 4/5

Wrapping up our dinner is the light and refreshing Chilled Peach Resin with Snow Fungus with Wolfberries.

Mandarin Cremeux Delights 4/5

Besides the sumptuous menus at Jiang Nan Chun, the restaurant has put together a range of Lunar New Year takeaways and goodies such as Pen Cai, Yu Sheng, Cookies and more. Customers can order at https://fourseasonssingapore.oddle.me/en_SG/

Note: This is an invited tasting


Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317220
Facebook
Website
Nearest MRT: Orchard MRT (NS Line, TE Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 11. Walk straight down Orchard Boulevard Road. Walk to destination. Journey time is about 6 minutes. [Map]

Jiang-Nan Chun @ Four Seasons Hotel Singapore - Launched Signatures by Executive Chinese Chef Albert Au

Michelin-starred Jiang-Nan Chun at Four Seasons Hotel Singapore has recently launched Signatures by Executive Chinese Chef Albert Au. Available at both lunch (Six-course $178/pax) and dinner (Seven-Course at $198/ pax), menus showcase fresh, seasonal produce in dishes executed by weaving fresh, seasonal produce and a passion for bringing a dynamic perspective to classic techniques.

Jiang-Nan Chun Trilogy 4.8/5

Dinner is a seven-course experience that begins with a Jiang-Nan Chun Trilogy. It was a plate of 3 very luxurious bites - starting from a succulent and meaty Blue Prawn Toast, followed by a brilliantly executed slice of Crispy Suckling Pig layered with red wine jelly and a generous dollop of osetra caviar, and rounding off the first course is the signature Honey Glazed Pork Collar.

Double-boiled Fish Maw Soup 4.5/5

Next up, we have the classic Double-boiled Fish Maw Soup. It is doubled boiled for 6 hours with Sea Whelk and Dried Scallops, resulting in a gelatinous texture.

Braised Star Garoupa Fillet 4.8/5

The next course was my favourite, which features a wild-caught Braised Star Garoupa Fillet with Daikon in Superior Sauce. Chef Albert specially chose the Japanese daikon for its flavours, and it went all tender and sweet in the rich superior sauce. The fish on its own was outstanding, but the addition of the perfectly stewed daikon brought the dish up a notch.

Boston Lobster 4/5

The next dish highlights a style of cooking 避风塘 that is said to originate from Hongkong Causeway Bay. Such a cooking method was traditionally used with seafood. Here we had an elevated version using Boston Lobster with fragrant Garlic and Dried Chilli. Known for its aroma and robust flavours, the garlic and dried chilli brought out the lobster's sweetness, especially when the meat remained tender and juicy.

Braised Pork Belly with Pineapple 4.2/5

The next course is another Chef's signature - Braised Pork Belly with Pineapple. When the dish was served, there was an immediate pleasing waft of citrusy orange peel coming through. To counter the meat's richness, the pork belly was braised together with pineapple and other dried fruits for their tartness and acidity.

Handmade Noodles with Baby Abalone and Vegetables 4.8/5

The last savoury dish was a highlight for me as well - an extraordinarily homely and comforting Handmade Noodles with Baby Abalone and Vegetables. Both the broth and the texture of the noodles were superb, reflecting Chef Albert's culinary expertise and knowledge.

Oolong Tea infused Jivara Chocolate Sphere with Kumquat 3.5/5

Dessert is Oolong Tea infused Jivara Chocolate Sphere with Kumquat. It was pretty interesting to see a kumquat replacing the usual orange. I feel the extra acidity from the citrusy kumquat filling worked even better with the chocolate.

You can also opt for a pairing of Taittinger Prestige Rosé and fine wines, curated to perfectly complement the full seven-course menu, available at $298 per person. For dining reservations, please speak with Jiang-Nan Chun at 6831 7220 or email jnc.sin@fourseasons.com.

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.


Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317220
Facebook
Website
Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 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. Continue walking along Orchard Road. Walk to Hilton Hotel. Go to level 2. Follow the passageway to Four Seasons Hotel. Walk to destination. Journey time is about 12 minutes. [Map]

Yan Restaurant (宴) @ National Gallery Singapore - Resplendent Chinese New Year Delights at Yan

Yan Restaurant at National Gallery Singapore welcomes the Year of the Ox with a bounteous spread of festive delights for dine-in and takeaway from 15 January to 26 February 2021. The restaurant has put together six dine-in set menus featuring classic Cantonese fare and auspicious ingredients to ring in a year of good fortune. For convivial celebrations at home, Yan also presents a splendid array of sweet and savoury takeaways, available for delivery and self-collection.

Abalone & Yellow Tail with Gold Foil Lo Hei in 'Shun De' Style 4.2/5

If you aer looking for a different Lo Hei experience, I would strongly recommend Yan Restaurant's Abalone & Yellow Tail with Gold Foil Lo Hei in 'Shun De' Style ($92++/ $138++). It is the savoury take from the usual sweet-style Yusheng. Unlike the norm, it comes in a magnificent mountain of crispy vermicelli, complemented by shredded purple and yellow sweet potatoes, kailan, and pickled ginger. It is further surrounded by a ring of vibrant vegetables and sesame seeds and adorned with gold flakes. Not forgetting slices of yellowtail fish and braised abalone heralding wealth and abundance.

Roasted Duck Marinated with Mandarin Peel 4.2/5

Available for both dine-in and takeaway is the Roasted Duck Marinated with Mandarin Peel. The duck is beautifully cooked to tender with the zesty Mandarin peel infused into the crispy skin.

Double boiled Fish Maw, Chicken with Cordyceps Flower 4.5/5

A wholesome soup on the menu is the Double boiled Fish Maw, Chicken with Cordyceps Flower. The deep flavoured soup is the result of boiling mature hen, lean pork, jinhua ham, chicken feet, pork bones, cordyceps flower and dried scallops over 8 hours.

Braised Spring Chicken with 6-Head Whole Abalone 4/5

The Braised Spring Chicken with 6-Head Whole Abalone is an auspicious dish stuffed with Chinese chives, garlic, and dried shrimps, deep-fried and then braised for 3 hours. The tender chicken is accompanied by abalone and poached nai bai, giving a comforting and familiar dish an elevated take.

Poached Soon Hock with Carrot and Luffa 4/5

A must have in every Chinese New Year dinner is the fish dish. Symbolising the abundance of wealth is the Poached Soon Hock with Carrot and Luffa. Steamed fish is very common but with waxed duck and fermented beancurd is a nostalgic pairing that is rare these days. What interested me more is the used of luffa with the steamed fish. It is a first for me. Does it complement the fish? It doesn't, but it enlivens the flavours of the luffa instead.

Wok-fried Local Lobster with Superior Sauce, Shrimp Egg and Ee Fu Noodles 4.2/5

The well-loved flavours of shrimp roe noodles, a perennial Cantonese favourite in Hong Kong and Guangdong, are revealed in the luscious Wok-fried Local Lobster with Superior Sauce and Shrimp Egg and Ee Fu Noodles.

Double-boil Bird's Nest with Lily, White Fungus, Wolfberry and Lotus Seed 3.5/5

Pan-fried Nian Gao 4.2/5

Wrapping up the sumptuous meal is the Double-boil Bird's Nest with Lily, White Fungus, Wolfberry and Lotus Seed, and Pan-fried Nian Gao. The double-boil bird's nest sweet soup is brewed with rock sugar and pandan broth for a light and refreshing finish. The highlight for me is the Pan-fried Nian Gao, especially that layer of coated peanut and toasted grated coconut which brightens the enjoyment of the glutinous rice flour.

Noted: This is an invited tasting.


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

The Real Peranakan @ Hillcrest - Authentic Peranakan Helmed By Veteran Peranakan Chef Philip Chia

The Real Peranakan is a new Peranakan cuisine restaurant opened in Hillcrest, spearheaded by Chef Philip Chia. I first tasted his cooking back in 2011 when he has an event at Orchid Country Club, that is probably my first introduction to Peranakan cuisine. Not only is he a renowned MasterChef with over 50 years of experience, but he is also an established Peranakan cookbook author and the official consultant for the Channel 8 hit TV Show 'The Little Nonya'.

Hee Peow Soup 4/5

We started the dinner with a bowl of Hee Peow Soup ($16.80). Unlike other Peranakan restaurants, the Hee Peow Soup comes with three different types of handmade balls - prawn, pork and fish. It even has an egg roll with fish paste. Having visited many Peranakan restaurants, I am pleasantly surprised to taste the dedication in a simple bowl of soup.

Nonya Chap Chye 4.8/5

A mainstay of every Peranakan household is the Nonya Chap Chye ($16.80). The version here impresses me with the distinct flavours from the fermented beancurd, giving the mixed vegetable dish its character.

Babi Pongtay 4.8/5

An excellent dish is the Babi Pongtay ($22). The recipe has been passed down through 5 generations, requiring a painstaking 3 to 4 hours of labour in the kitchen. Once again, unlike other Peranakan restaurants, the Babi Pongtay is cut into melt in the mouth slices, not pieces. We are told to either crush the fresh chilli into the gravy or eat with it together with the pork belly. It will bring the whole enjoyment into life.

Ngoh Hiang 4/5

The Ngoh Hiang ($15.80) is a common dish that is available in almost every restaurants. The one here stands out for me for its extremely crispy beancurd skin. You can also bite into diced carrots and water chestnuts for that extra crunch.

Sambal Udang Belimbing 4.2/5

Belimbing is not a common ingredient being served nowadays as it is not readily available in the market nowadays. For those that have not tried it before, it is a sourish baby star. Chef Philip has elevated the Sambal Udang ($26.80) with the addition of Belimbing. The tarty and refreshing flavour complemented the rich taste of coconut milk perfectly.

Ayam Buah Keluak 4.5/5

Another staple dish is the Ayam Buah Keluak ($20.80). Buak Keluak is also known as the Asian truffle, which has an acquire taste that not many people enjoyed. I personally like the creamy earthiness and nuttiness of the buah keluak nut. Slow-cooked together with the chicken pieces, it gives the tender chicken a delectable full-bodied flavour.

Nonya Kuehs 4/5

End your meal with an assortment of Nonya Kuehs. I always love the colourful sight of Nonya kuehs. You will definitely be in for a treat.

The Real Peranakan indeed takes pride in their mission in search of heritage Peranakan cuisine, welcoming diners to embark on a culinary treat and rediscover heritage dishes in a modern and contemporary setting. In celebration of The Real Peranakan's official launch, diners can enjoy an additional main course with any four main courses purchased, exclusively for one month only, from 21 October to 20 November 2020.

Note: This is an invited tasting.


[CLOSED]
The Real Peranakan
73 Hillcrest Road 
Singapore 288945
Tel: +65 97831118
Facebook
Website
Nearest MRT: Tan Kah Kee (DT Line)

Opening Hours:
Tue-Sun: 730am - 10pm
(Closed on Mon)

Direction:
1) Alight at Tan Kah Kee MRT station. Take Exit A. Use the overhead bridge to Exit B. Walk straight to Hillcrest Road. Turn right onto Hillcrest Road. Walk down Hillcrest Road and make a left into Greenwood Avenue. Journey time about 15 minutes. [Map]