Wen Xin Fish Soup. Lu Wei @ Bukit Merah View Food Centre - A Simple And Yet Satisfying Bowl Of Fish Soup

During my recent trip to Bukit Merah View Food Centre, I got to try Bukit Merah View Carrot Cake at the food centre. Since I have made a rare trip down to this food centre, might as well try something else. Hence we settled for Wen Xin Fish Soup since there was a queue, which usually is an indication that the stall is quite popular.

Batang Fish Soup 3.8/5

We ordered two bowls of Fish Soup. One with Batang Fish and the other with Red Grouper. Each bowl of clear soup comes with the fish slices,, lettuce and tofu. While the soup may be light and clear, it imparts a refreshing sweetness, allowing the natural flavours and freshness of the fish slices to come through. Starting from $3 a bowl, this is very reasonably priced.

Red Grouper Fish Soup 3.8/5

Besides their fish soup, you can also order Pig Trotter and Mei Cai to go along with your meal. I will usually order the Pig Trotter if the stall sells it, as I enjoyed drenching the braising gravy into my bowl of rice. The braising gravy is light, slightly sweet and comes with a tad of herbal aroma. The braised meat thought a bit on the tough side, I could not resist sinking my teeth into the fatty, wobbly skin.

Pig Trotter 3.5/5

Overall I enjoyed the fish soup, which is simple and light. Perfect for those days that you want something comforting. As for the pig trotter, I think it can be better if the braised meat is more tender. I won't complain much because for the price I am paying, I can get a satisfying meal that does not hurt my pocket.


Wen Xin Fish Soup. Lu Wei
Bukit Merah View Food Centre
Blk 115 Bukit Merah Central
#01-42
Singapore 150163
Nearest MRT: Redhill (EW Line), Tiong Bahru (EW Line)

Opening Hours:
Tue-Sun: 11am - 2pm
(Closed on Mon)

Direction:
1) Alight at Redhill MRT station. Take Exit A. Walk to bus stop at Red Hill MRT station (Stop ID 10209). Take bus number 132 or 145. Alight 4 stops later. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Tiong Bahru MRT station. Take Exit A. Walk to bus stop opposite Tiong Bahru MRT station (Stop ID 10161). Take bus number 16 or 851. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]

Avenue 87 @ Amoy Street - Two Gifted Young Singapore Chefs, Retold Their Friendship On A Plate of Flavours

The ever-changing dining scene at Amoy Street sees another new kid on the block. Avenue 87 is a new modern Asian restaurant opened by 2 Singaporean chefs, Glen Tay and Alex Phan. Both of them are childhood friends born in 1987 and grown up in Hougang Avenue 8 and 7, respectively. Hence it is not hard to guess why the restaurant is named as Avenue 87.

Chicken Chips 4/5

I have the 6-course menu that is priced at $98++. Diner can also opt for wine pairing at $50++ for 3 glasses or $80++ for 5 glasses.

Kueh Pie Tee 4/5

We started with two Snack items before moving to our first course. First up is the crispy Chicken Chips that is deep-fried and topped with sour cream and mizuna cress. The other is Kueh Pie Tee which is a meatless take on assam pedas. In the crispy kueh pie tee cup, one can find aerated assam pedas, eggplant, lady's fingers, cherry tomato, and curry leaves. It is inspired by their favourite curry fish head dish.

Salmon 4/5

The first course is a Salmon dish. There are many components on the plate such as diced crystal pear, sour cream, ponzu-pickled wakame, soy wasabi granita and Vietnamese rice paper crackers beside the fresh Norwegian salmon sashimi. They are many flavours and textures at play which works harmoniously together.

AHK Seabass 4.8/5

Next is the fish soup, AHK Seabass using locally sourced seabass from Ah Hua Kelong. In the delicious bowl of fish soup, there are compressed bitter gourd, semi-dried cherry tomato, deep-fried egg floss, and anchovy buttermilk sauce. This is very close to my heart as I love our hawker's fish soup. To elevate the whole profile, the chefs innovate using dried anchovies in place of dried sole fish.

Octopus 4.5/5

Love the Asian take to the classic Spanish grilled Octopus. Inspired by the hawker sambal stingray and squid, the octopus leg is grilled, and served with housemade sambal, stir-fried market greens and crowned with a confit egg yolk. I was initial concern that foreigners may not be receptive to the spiciness, but I noticed the customers a table away were enjoying the sambal octopus.

Baby Lamb Rack 4/5

Moving to the 4th course, we have the Baby Lamb Rack marinated Vietnamese-style, served with grilled Thai eggplant and locally sourced stingless bee honey sauce. The chef draws inspiration from his Vietnam holidays, particular the skewered meats marinated in local aromatics and sauces. The lamb was cooked to an enjoyable fork tender. My friend, who usually doesn't eat lamb, didn't find it gamy at all. 

Diner will have a choice of side dish to go along with their main. During my visit, I have the choice of either Egg Fried Rice or Garlic Potato Mash.

For pre-dessert, we have Greek Yoghurt Mousse with house-made granola, cubed red dragon fruit, 8-spice honey.

Coconut 4.2/5

For dessert, we have Coconut and Pisang No Goreng. The Coconut is a light and refreshing dessert in which the coconut ice cream is served with pound cake crumble, papaya and caramelised pineapple. For the Pisang No Goreng, it is actually fried coconut custard with salted gula melaka and banana ice cream.

Pisang No Goreng 4/5

I think Avenue 87 has a lot of potential with their Modern Asian cuisine. Both the Alex and Glen have bags of experience working for different established restaurants, especially Glen, who last worked at 3-Michelin-starred Ultraviolet in Shanghai. The last they worked together was at Tipping Club. They are back together once again to bring us more exciting gastronomic experience from the individual journeys after Tipping Club.

Avenue 87
47 Amoy Street
Singapore 069873
Tel: +65 98388401/ 69705491
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon, Wed-Sat 1130am - 230pm, 530pm - 10pm
(Closed on Tue, Sun and PH)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Turn left onto Amoy Street. Walk to destination. Journey time about 8 minutes. [Map]

Relish @ Fraser Tower - Transformed Into Roketto Izakaya When Night Falls

For those that missed the food at Wild Rocket by Chef Willin Low when it closed last year, you will be rejoiced to know that Chef Willin has brought the Mod-Sin DNA of Wild Rocket to Relish at Fraser Tower. When night falls, Relish will be transformed into Roketto Izakaya offering a casual dining bar concept featuring modern Singapore small bites and sharing plates, in the evening of Tuesdays to Saturdays.

Fish Collagen Broth 4.5/5

Having not dined in Wild Rocket before, I am not sure what to expect at Roketto Izakaya. Our first dish is the Fish Collagen Broth ($5). The flavourful and milky broth is from the essence of slow cooking the fish bones. No milk is added. The centrepiece is the fish cake that is coated with deep-fried egg. There is even fat choy in the soup. Chef Willin has kept the characteristic of our local fried fish soup but elevated it in his interpretation.

Har Jeong Pork Keropok 3.5/5

The Har Jeong Pork Keropok ($8.50) is quite addictive on its own. The thinly sliced pork belly is deep-fried until bacon-like crispy with the pungent prawn paste flavour. However, I am mix about the kaffe lime mayo dip. I felt that the intensity of the kaffe lime, sort of overpowered the prawn paste flavour.

Tandoori Pappadum Nachos 4/5

The Tandoori Pappadum Nachos ($8.50) is not your typical nachos with cheese dip. Instead, the corn chips are replaced with pappadum and paired with tandoori minced meat and yoghurt. An interesting take giving it an Indian influence.

Aburaage Rojak Salad 4.8/5

The Aburaage Rojak Salad ($15) elevated the local dish with the use of the Japanese aburaage in place of the local tau pok. The 'hae kor" ice cream substitutes the prawn paste sauce for rojak, binding the dish together. This is a brilliant dish that transforms a three dollar hawker dish into a fifteen dollar restaurant dish.

Har Jeong Tin Gai 4.2/5

The Har Jeong Tin Gai ($12) looks like chicken drumstick at one glance. They are really tender and juicy with a light crispy batter.

Curry Chicken Shepherd Pie 4.5/5

I thought the Curry Chicken Shepherd Pie ($15.80) is a crazy idea but Chef Willin actually made that happen, and it tastes delicious. You have to try it for yourself to know how great the combination really works. The curry chicken recipe is super shiok.

Krapow Prata Pizza 4/5

Chef Willin's love of Thai flavours can be seen in the Krapow Prata Pizza ($15). Instead of pizza dough, a crispy prata takes its place. It is topped with spicy minced meat, Thai basil, chilli and cheese.

Nasi Lemak Chicken Wings 3.5/5

The Nasi Lemak Chicken Wings ($8.50) comes with liquid rice and ikan bilis. It is a unique take of the traditional dish. However, it didn't quite excite me. I didn't like the skinny, crispy chicken wings. I prefer those that are tender and juicy.

Rendang Beef Cheek 3/5

While everything has been spot on so far, the Rendang Beef Cheek ($20) pales from the rest. The beef cheek probably has been sous vide which lacks the fibrous bite. The rendang also fell short in flavours and depth.

Char Siew Rice 3.5/5

Unfortunately, I didn't like the Char Siew Rice ($20) too. While the char siew is tender, it didn't have the char and sweetness that made me fell in love with the roast. The brown rice was a bit too hard and dry for me also.

Wild Rocket Chendol 4.2/5

Bur Bur Hitam 4/5, Wild Rocket Strawberry Cheesecake $9.20

For desserts, we have Wild Rocket Chendol ($8.50), Bur Bur Hitam ($7.80) and Wild Rocket Strawberry Cheesecake ($9.20). I would recommend saving some space for these wonderful desserts. I only hope I have a second stomach.

Although I have not visited Wild Rocket, I am glad that I still can taste some of the signature wild rocket dishes, in a more casual form at Roketto Izakaya. Chef Willin's modern Singapore cuisine indeed has brought our local food into a whole new level.

Note: This is an invited tasting.


Relish
Frasers Tower
182 Cecil Street
#02-12/13
Singapore 069547
Tel: +65 69045458
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon: 11am - 3pm
Tue-Sat:  11am - 3pm, 6pm - 11pm
(Closed on Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Walk to destination. Journey time about 5 minutes.

No Milk Bistro @ Pahang Street - Fish Soup Boutique With A Hip Asian Vibe

Opened by three very gutsy local chaps, No Milk Bistro offers a combination of good-old dishes and new-found flavours within its 2-storey unit at Padang Street. The Fish Soup Boutique at Level 1 is where a clear fish soup continues its 27 years worth of Teochew-style heritage, and The Rooftop Bistro at Level 2 is where a line up of tongue-tinging dishes awaits you.

Mixed Fish Soup 3.8/5

Upholding the traditional recipe of the Teochew-style fish soup is Chef Hoe Gern who believes that his full-bodied fish broth needs no milk to dress it up, and will have you coming back for it after you have had your third bowl. Mixed Fish Soup ($7) offers both sliced fish (mackerel) and fried fish (seabass), distinctive with a piece of Japanese Nori in place of seaweed. Compared to many highly acclaimed Teochew fish soups which I often find slightly too saltish, No Milk's take on the soup is much well balanced - you could easily finish it till the last drop and not needing a glass of water after that. The homemade sambal is the star too. Served only 2 days after making to allow its flavours to fully develop, it adds characters to a day-to-day dish. Some of the fried fish slices were drier but overall, it is a fish soup to be remembered when you think "what's for lunch?".

Char Siew 3.8/5, Ngor Hiang 3/5

Perhaps it is not just the fish soup alone that will have you consider coming back again. The array of side dishes with homemade sauces to complement your fish soup are great for sharing among friends and colleagues. The most intriguing dish would be the Char Siew ($6.9). Not your usual sweet-glazed loin meat but a very tender slab of pork belly being caramelised to charcoal black, attaining hint of smokey sweetness. The homemade Ngor Hiang ($2) was not too tightly packed with meat but moist and juicy with vegetables bits.

Grilled Pork Belly 3/5

We liked the Grilled Pork Belly ($6.90) too, which was rustic with simple seasoning but could have been better if the salt level could be reduced by half.

Spicy Fragrant Egg Noodles 4/5

Among all the dishes we tried, including those served on Level 2, this Spicy Fragrant Egg Noodles (little spicy) stands out the most with its originality. The freshly handmade egg noodles was relatively lighter than regular noodles and was prefect with the rich homemade mala chilli sauce. I'm definitely not a mala person but that mala chilli sauce won me over with its pleasant sweet undertone, and the smell of the aromatic black vinegar effusing from the sauce got me hooked. Chunky with mushrooms bits, the noodles itself was moreish on its own. Served with fried fish belly (you can opt for pork belly), an effort from the chef of wasting no good ingredients, I would have appreciated the idea more should they taste less of a salt bomb.

Beef Rendang Tagliatelle (tasting portion) 4/5

The Rooftop Bistro at Level 2 operates from 530pm to 12 midnight with fusion cuisines and drinks. Although No Milk does not brand itself as a pasta place, the handmade pastas here are definitely better than some of those who do. The Beef Rendang Tagliatelle ($16.80) features a tender beef stewed for 12 hours. The rendang was robust with its own juices and fats, and so easy on the palate. The tagliatelle was thicker than usual but exceptionally springy, and supported the beef rendang well.

The Thai Red Curry with Tiger Prawns ($18.80) was piquant with a spicy kick.

Tequila-marinated Angus Beef (tasting portion) 3.5/5

Forget about the regular quesadillas when you have this Tequila-marinated Angus Beef ($24). The D.I.Y part was fun, where filling up the tortilla with slabs of the beef, salsa and topping it up with a spoonful of the velvety mashed potatoes built up the anticipation. The buttery and creamy mashed potato is a star in its own right, available at $6 as a side as well.

Every night is Ladies’ Night at No Milk, with discounts ranging from 1 for 1 liquor by the glass to 15% off bottles to Korean soju deals (3 bottles for only $42 with a free yakult mixer).

I like how this concept of 鱼汤 is being executed and I find this Chinese moniker speaks much more than No Milk and has a potential to go even further. Somehow it reminds me of Lucy Liu in Melbourne. Perhaps, No Milk would find itself right at home as an underground bistro.

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.


No Milk Bistro
18 Pahang Street
Singapore 198615
Tel: +65 62915854
Facebook
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Fish Soup Boutique
Mon-Sat: 11am - 10pm
Rooftop Bistro
Mon-Sat: 530pm to 12 midnight
(Closed on Sun)

Direction: 
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead walkway to Beach Road. Turn left and walk down Beach Road. Turn right onto Aliwal Street. Walk to destination. Journey time about 6 minutes. [Map]

Hai Tien Lo @ Pan Pacific Singapore - 24 Claypot Specialties That Will Make Your Heart Sizzle

For a limited period from 4 June to 31 August 2018, Hai Tien Lo at Pan Pacific Singapore will be bringing back the well-acclaimed claypot selection for dinner. A total of 24 claypot dishes will be available for dinner from Sundays to Wednesdays at $38.80 for any 2 claypot dishes.

Claypot Baked Prawns with White Pepper 4.5/5

One of the dinner group's favourites is the Claypot Baked Prawns with White Pepper. The used of the white pepper gives an aromatic lift to the dish, on top of the fresh prawns that are huge and sweet.

Claypot Pork Spare Ribs with Goose Webs 4.5/5

I am a fan of goose webs and I usually get to have it during Chinese New Year. Now I can enjoy this in the Claypot Pork Spare-Ribs with Goose Webs. In fact, it even comes with tender spare ribs that has absorbed the flavourful savoury dark sauce.

Claypot Hong Kong Kai Lan with Preserved Vegetables and Pine Mushroom 4/5

Claypot Spinach with Dried Scallops and Fresh Lotus Seeds 4/5

To complete your meal with some vegetables, there are a few choices in the claypot selections. We tried the Claypot Hong Kong Kai Lan with Preserved Vegetables and Pine Mushroom, and Claypot Spinach with Dried Scallops and Fresh Lotus Seeds. Both are delectable choices to go for. The kai lan will be richer in taste with the used of preserved vegetables to intensify the flavour while the spinach which has been poached will be more lighter in taste complemented by the dried scallop and stock.

Claypot White Bean Curd with Fish Puffs in Supreme Stock 4.2/5

Besides the silky tofu in the Claypot White Bean Curd with Fish Puffs in Supreme Stock, the highlight is the spongy fish puff that is made from sotong and dace fish mix. Together with the mushroom and vegetables, this is a hot pipping pot of comfort.

Claypot Bean Gluten with Pork Tendons and Garlic 4.2/5

The dish that I did not expect to enjoy is the Claypot Bean Gluten with Pork Tendons and Garlic. I like the puffy bean gluten which has a very enjoyable texture, soaking up the delicious sauce. The pork tendons are cooked to soft, which has a similar texture like fish maw.

Claypot Pork Shoulder with Assorted Bell Peppers in Truffle Oil 3.8/5

Claypot Sliced Beef with Spicy Szechuan Peppers 3/5

For the meat, I would prefer the pork over the beef. The Claypot Pork Shoulder with Assorted Bell Peppers in Truffle Oil is cooked to beautiful tender with a subtle crunch. It is further perfumed by the aromatic truffle oil. The Claypot Sliced Beef with Spicy Szechuan Peppers on the other hand was slightly dry. It also lacks the peppery and spicy kick that you expect from the Szechuan peppers.

Claypot Roasted Duck with Sea Cucumber in Abalone Sauce 4.5/5

If you are a fan of duck, I would recommend the Claypot Roasted Duck with Sea Cucumber in Abalone Sauce. A land and sea combination that works wonderfully, absorbing the delish abalone sauce.

Claypot Sliced Grouper with Winter Melon in Supreme Fish Broth 4.8/5

A highly recommended dish about the 24 different claypots will be the Claypot Sliced Grouper with Winter Melon in Supreme Fish Broth. The creamy soup is packed with depth and flavours from the fish bones and whole chicken, double boiled for hours. Not forgetting the grouper slices that is fat and soft.

Claypot Mee Sua with Shredded Chicken and Quail's Egg 4/5

Claypot Poached Rice with Prawns and Preserved Vegetables 4/5

If you need your carbo, there are the Claypot Mee Sua with Shredded Chicken and Quail's Egg and Claypot Poached Rice with Prawns and Preserved Vegetables. I can't really make up my mind which is better as they are both deliciously good and worth ordering. Hence it just mean I need to either return for more or bring more friends to join me so we can order more items to try and share.

Note: This is an invited tasting.


Hai Tien Lo
Pan Pacific Singapore
7 Raffles Boulevard
Level 3
Singapore 039595
Tel: +65 68268240
Facebook
Website
Nearest MRT: Promenade (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

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