Indian Express @ Race Course Road - Home-style Northern Indian Cuisine Along With Indian-Chinese Favourites

Northern Indian cuisine is prevalent in our island but Indian-Chinese dishes are definitely less so. Here at Indian Express, take the chance to explore their characters that are unfamiliar to us, while tucking into your favourite Northern Indian dishes. Nestled in one of the shophouses on Racecourse Road, Indian Express has recently renovated and reopened with a fresh look. You may not have known, this casual dining concept is established by the same management behind The Song of India, currently helmed by executive chef Umed Singh, alumnus of The Song of India and protégé of Michelin-starred chef Manjunath Mural.

Tandoori Mix Grill Platter 3.8/5

As a starter or even a simple meal for two, the signature Punjabi-style Tandoori Mix Grill Platter ($19) that comes in a sizzling plate of lamb chop, fish, chicken tikka and kebab that have been grilled in the Tandoor, will have you deeply satisfied. I love the fish which was well marinated with spices and yogurt, and that layer of marination also kept it moist and tender during the grilling process.

Kashmiri Lamb Rack Wazwan 4.2/5

Each platter comes with a lamb chop as well and we had the chance to view them in full glory in the Kashmiri Lamb Rack Wazwan ($14) that made a rather dramatic entrance with the lamb racks smoking in its own juice and marination. It is something that you would not want to share, for all you want is to slowly lift the tender meat off its bone and savour it slowly.

Grilled Vegetarian Platter 3/5

The Grilled Vegetarian Platter ($14) was wholesome with Seekh Kebab, Paneer Tikka and Cauliflower. The Paneer Tikka could be a lot more pleasing if the bell pepper was more cooked down to release its fruity and smokey flavour.

Papdi Chaat 2.8/5

Pani Poori 3/5

One of my favourite small bites are Papdi Chaat and Pani Poori. What we had $7 each were decent but I would like them to be more tangy with yogurt and chutney.

Chilli Chicken 3/5

Indian Express also offers a comprehensive menu of Indian-Chinese dishes. Indian-Chinese cuisine has its roots back in Kolkata in the 1700s, the period when the Chinese migrated there and settled in. They adapted their own recipes with well-loved Indian spices and ingredients and that boost of flavours into dishes which please the local palate became a hit across India 90 years ago. We only managed to try one, Chili Chicken ($14). The flavours were quite homely actually, reminiscent of my mum's black soy stir-fried chicken but laced with chilli.

Butter Chicken 4/5

After all the dishes, we were ready for a lineup of well-loved Northern Indian classics. Among all, the highlight for me was the Butter Chicken ($14). The chicken was being barbecued beforehand, hence it exuded a strong hint of smokiness as I bite into it. Cooked in tomato sauce, the curry was bright with a well rounded tangy sweetness. That mingled perfectly with the smoky flavour of the meat.

Prawn Masaledar 4/5

Prawn Masaledar ($18) is slightly similar to butter chicken which has a tomato based curry but given a dose coconut milk. Again, I like that level of piquancy in the curry, though it was mellower.

Lamb Shank 3.8/5

Muglai Fish Curry 3/5

You can look forward to a good quality Lamb Shank ($16) which comes from one of the finest meat suppliers in Singapore. You may find the Muglai Fish Curry ($12) interesting, which probably reminds you of Thai Green Curry but I prefer a curry that is more robust.

Palak Paneer 4/5

Their Palak Paneer ($10) is also one of the better ones that I have tried. It has a pureed consistency, unlike those creamier ones with cottage cheese cubes swimming inside. Blend with minced garlic, there is an additional layer of flavour built into it that makes it far more delectable than the rest.

Bhindi Masala 3.8/5

Bhindi Masala ($9) is ladyfingers, an ingredient that you either love or hate. It's tricky to cook it well to a right doneness while keeping it green and crunchy. If you like it with samba belacan, this will not disappoint.

Royal Chicken Dum Biryani 3/5

To go with all the curries and dishes, you can go for their Royal Chicken Dum Biryani ($12) but I would suggest skipping that for their moriesh Assorted Naan (Plain Naan $2.50 / Whole wheat $3 / Garlic Naan $3 / Butter Naan $3). Nothing is more engaging than sopping them with curries and savouring them with hands!

Carrot Halwa 3.5/5

For dessert, we had a traditional winter time Carrot Halwa ($4.50) pudding that originated from North India. In North India, the seasonal carrot has a lot more water content but they managed to create the same using ghee, milk and sugar.

When there are so many restaurants in Little India that leave you clueless of where to dine in, simply head down to Indian Express for an authentic experience.

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.


Indian Express
38 Race Course Road
Singapore 218555
Tel: +65 63417429
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Nearest MRT: Little India (DT Line, NE Line)

Opening Hours
Daily: 12pm - 11pm

Direction:
1) Alight at Little India MRT station.Take Exit E. Walk to destination. Journey time about 3 minutes. [Map]

Empress Porridge @ Fusionpolis Galaxis - 无米粥 (no rice grain) Porridge Steamboat

Empress Porridge was first established in NUH Medical Centre and has since become known for their home cooked flavours with a rotating menu of wholesome dishes. Now setting foot in Fusionpolis Place, Empress Porridge continues to warm your bellies with an expanded menu with two new additions - Porridge Steamboat and Take Home Dinner.

Porridge Steamboat 3.5/5

The Porridge Steamboat ($15) comes with a finely milled porridge base, along with an assortment of protein and vegetables. To achieve the desired grainless texture, the Empress Porridge’s 无米粥 is slow cooked for hours which at the same time draw out the sweetness of the rice.

Portion for two

Minimum 2 pax is required. Each set comes with fresh prawns, sliced fish, white and brown mushrooms, seasonal vegetables, ring ring beancurd roll including your choice of beef/chick/pork meatballs. Additional charges apply to add-on meat and vegetables. The fish slices were quite good, I like the hint of rice wine that came along with it. I do not recommend choosing beef out of the 3 meat options. I had that but I do not like the taste of it at all. Hence, best to go for either the chicken or the meatballs. The meatballs were sweet and juicy, couldn't be any better to go with the velvety porridge.

Mustard Leaves Fried Rice

A thoughtful touch added to this set is the mini bowl of Mustard Leaves Fried Rice that will be served to you to wrap up your meal. This is to make sure that you are really full at the end of this humble feast!

Empress Porridge 3/5

Solo diners can simply go for the Signature Empress Porridge ($4.80) for similar comfort. Signature Empress Porridge is cooked with a mixture of brown and white rice, simmered with dried scallops, cuttlefish, dried shrimp, tender pork collar and braised peanut. Brown rice gave it more bite which I find a lot more satisfying than just using plain white rice. The savoury taste come mainly from the dried scallops and shrimps which elevates the enjoyment of the porridge. However, there might be a need to cut back on the dried shrimps as they can get rather overwhelming after a few bites.

Carrot Cake 3/5

Prawn Paste Chicken 3/5

Other familiar delights includes Carrot Cake ($2.50) and Prawn Paste Chicken ($2.50). Pricing is economical, considering that these are not from your neighbourhood hawker centre or coffeeshop. The radish on the carrot cake is done in-house which flavoured the fluffy egg nicely, just like Cai Pok egg! The 'cake' itself is mediocre but it will satiate your craving nonetheless. The prawn paste chicken was a bit oily but if you like chicken kaarage, this is not too far off.

A quick solution to having homecooked food is their Empress' Take Home Dinner. From $9 onwards, each set comes with 1 bowl of heartwarming soup, slow-cooked daily for up to eight hours, 3 hearty dishes and 1 variation of rice dish. Check out their website for more information on pricing and dishes available.

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.


Empress Porridge
Fusionpolis Galaxis
1 Fusionopolis Place
#01-15
Singapore 138522
Tel: +65 93836788/ 69095228
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Nearest MRT: One-North (CC Line)

Opening Hours:
Mon-Fri: 730am - 730pm
Sat: 8am - 1pm
(Closed on Sun & PH)

Direction: 
1) Alight at One-North MRT station. Take Exit D. Walk to destination. Journey time about 3 minutes. [Map]

Paradise Teochew @ Vivocity - 2nd Outlet With 13 Exclusive Dishes

Paradise Teochew in VivoCity is the brand's second outlet by the Paradise Group and its opening also witnessed the launch of 13 new dishes, created exclusively for this outlet by Executive Chef Cheng Fa Kwan. The new restaurant has taken over the space previously occupied by Jpot.

Braised Duo Combination Platter 4/5

潮式卤味双拼 (鸭片,分蹄) Teochew Style Braised Duo Combination Platter (Sliced Irish Fat Duck, Sliced Pork Knuckle) ($26 Small) is a great way to start off your meal. The gravy was very light with hints of notes from spices. Using Irish Fat Duck, the layer of fats underneath the skin help to keep the meat tender, though some slices turned out to be a tad dry. I was more impressed with the thinly sliced pork knuckle. Every slice has a nice crunch to it and I never thought that pork knuckle can be enjoyed in this manner.

Pan-fried Seafood and Yam Pancake 2.8/5

潮州海鲜芋头烙 Teochew Pan-fried Seafood and Yam Pancake ($24) is suitable for as dim sum snack. I find it dry to have it on its own. A piece may be ok but it is hard to finish the whole plate. An accompanying sweet sauce may be better.

Roasted Suckling Pig 4.8/5

潮式烧乳猪 Teochew Style Roasted Suckling Pig (S$198) was beautiful inside out. The skin was roasted to a perfect crisp, one that cracked readily with a light bite. The meat underneath was very moist and tender and the thin layer of fats sandwiched within the skin and the skin was like butter, bringing the two together in harmony.

Pan-fried and Braised Live Soon Hock 4.8/5

半煎煮游水笋壳 Pan-fried and Braised Live Soon Hock was perhaps one of the best braised fish I ever had. The broth was rich with collagen and flavours, so much so that I could feel the layer of collagen on my lips upon drinking the broth. The Soon Hock was being pan-fried before braising, hence it had an additional layer of crisp to its skin which made it even more pleasurable.

Steamed Diced Abalone and Shrimp wrapped in Egg White Crepe 3/5

鲍鱼石榴果 Steamed Diced Abalone and Shrimp wrapped in Egg White Crepe ($18) was an aesthetically pleasing dish but its flavours didn't quite stand out. I find it a pity to dice the abalone up into a stuffing when it is quite subtle in taste and flavour.

Stir-fried Assorted Vegetables and Cuttlefish 3.5/5

With all the crunch and colours, 潮樂轩小炒皇 Paradise Teochew Stir-fried Assorted Vegetables and Cuttlefish ($28 Small) may even please the palates of non-vegetables diners. On top of that, notes of wok hei graced the dish, hence every mouthful of it is like a gluten-free Hor Fun!

Wok-fried Hor Fun with Kai Lan and Preserved Turnip 3.8/5

Talking about Hor Fun, their 玉兰菜圃炒河粉 Wok-fried Hor Fun with Kai Lan and Preserved Turnip ($18 Small) is a must-try dish for a taste of traditional teochew flavour. A very simple looking dish but as a diner I am quite sure it takes years to master wok-frying the hor fun to achieve that desired layer of char on the surface without weighing them down with oil. The wok-fried Hor Fun here remained light and loose, and every bite filled my entire mouth with wok hei.

Desserts 3/5

Our desserts were 福果绿豆爽 Tau Suan with Gingko ($4.50) and 福果甜芋泥 Mashed Yam with Gingko ($5), a less-sweet version of what's out there. I only wish that the Ginko Nuts were being left as a whole, instead of being halved.

Overall, I'm really impressed with the quality of food at Paradise Teochew. It is a display of skills and mastery over dishes which are seen lacking in many establishments these days. Private rooms are available too which are suitable for private and corporate bookings.

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.


Paradise Teochew
VivoCity
1 Harbourfront Walk
#01-53
Singapore 098585
Tel: +65 62210159
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Nearest MRT: HarbourFront (CC Line, NE Line)

Opening Hours:
Mon-Fri 11am - 3pm | 6pm - 1030pm
Sat-Sun & PH: 1030am - 330pm | 6pm - 1030pm

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

BUTTER @ North Canal Road - Modern European Cuisine Drawing Diners To the Cooking Techniques Behind Each Dish

With a strong focus on french cooking techniques, BUTTER at North Canal Road is a modern European restaurant that wants you to appreciate the crafts behind each dish, while enjoying the final piece assembled in front of you. Set in a minimalist, industrial-theme space, its nondescript menu is just as intriguing as its surrounding.

Pork Broth 3.5/5

For Soup, we had Pork Broth ($12). The garlic pepper broth base takes after our traditional Bak Kut Teh but westernised with butter to give it a fuller body and a buttery aftertaste. The skin of the tortellini by itself can be a little dry and tough but somehow that works with the richness of the broth. No croutons for your creamy soup but in place are fried beancurd puffs to reinforce the Asian element of this dish.

Tomatoes 3.8/5

For Starters, we had the tomatoes and carpaccio. Tomatoes ($12) literally breaks down 6 types of cooking techniques for the tomatoes. On the plate are brulee tomato, grilled tomato sundried tomato, confit tomato, tomato chips and tomato foam, bind together by basil oil, accompanied by a couple of parmesan chips for texture and flavour. Though this style is not new but I like how this dish amplifies the beauty of tomatoes.

Carpaccio 3.5/5

Carpaccio ($18) is an elegant dish that uses the fish they got for the day. Ocean is where the fishes reside, hence the beetroot coral tuile to evoke that image, which doubles up as a textural contrast with the fish. Citrus notes are paramount in this dish to complement the fish.

Pork 2-Way 3.8/5

We tried 3 mains, among which Pork 2-Way ($28) stands out with its fork tender 36-hours honey braised pork, paired with a Yuzu pork rillettes. I love how the fats of the braised pork melted down in my mouth so readily. The rillette is like a croquette, with a very moist and well flavoured filling. A thinner crust would have been better.

Trio of Prawn Pasta 3/5

Trio of Prawn Pasta ($28) is rather similar to a typical kawa ebi pasta but the addition of the dried shrimps pushes it to be closer with our Hokkien mee. It was slightly too oily and the capellini seemed to be weighed down by the oil.

Brown Butter Fish 3.5/5

For Brown Butter Fish ($26), we have the sea bass with brown butter sauce, accompanied with lime potato risotto. The brown butter sauce oiled the texture of the fish, making the sous-vide poached fish really moist and tender. The fried bean curd puffs adds crunch, while the sharp and piquant capers cuts the richness of the dish. What doesn't work is the lime potato risotto that is cooked with mayonnaise, it is too cloying and oily for the dish.

Chocolate Clouds 3.8/5

In the kitchen since the age of seventeen, nothing could ground Chef Darwin till he stepped into the French culinary world, which enthralls him with the intricacy of french cooking techniques. His personalities reflect in these two desserts - a sophisticated looking, refreshing Tropical ($14) and an opposing messy, rich Chocolate Clouds ($16). Still in his mid twenties, the jovial, childlike side of him put his most adored Reese's Chocolate into Chocolate Clouds. Melt down the hovering cotton candy clouds unveils a dollop of crunchy peanut butter with chocolate ice cream. The salt level does need to be adjusted but overall, a decadent dessert that Reese lovers will die for.

Tropical 3/5

Tropical would be him in a full Chef mode, working intricately with the tropical fruits at hand and churn them into jelly, sorbet and mousse. I like how each element turns out, especially the light and airy mousse and the refreshing sorbet. However, crumbles may better bring out the best of each element than the dense butter biscuits, which were too cloying sweet and hard.

The nondescript menu prevents you from developing any perception on any dish and through experiencing each dish with an open mind, BUTTER is able to gear your attention into the cooking techniques that go behind each dish, while spotlighting a specific ingredient in each dish. Sharing the same space as FANCY, a bespoke cocktail is within reach to enrich your evening.

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.


BUTTER
35 North Canal Road
#01-01
Singapore 059291
Tel: +65 65350332
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Nearest MRT: Clarke Quay (NE Line), Raffles Places (EW Line, NS Line)

Opening Hours:
Mon-Sat: 5pm - 930pm
(Closed on Sun)

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit A. Walk towards the junction of North Canal Road and South Bridge Road. Cross the junction and continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn left into it. Look for the entrance to the building and take lift to level 2. Journey time about 8 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit G. Walk towards North Canal Road. Continue on North Canal Road. Walk along the shophouses along North Canal Road. Look out for an alley and turn right into it. Look for the entrance to the building and take lift to level 2. Journey time about 12 minutes. [Map]

Lewin Terrace @ Fort Canning Hill - Offers A Revamped Menu With More Choices

Housed in a colonial bungalow nestled in the outskirts of Fort Canning Park, Lewin Terrace is known for its Japanese-French cuisine. With its revamped contemporary menu, expect a more extensive selection of its exquisite dishes, including ‘top up’ options if you would like a bit more from classic choices.

Lewin Terrace Cocktail

To get you started, perhaps order one of their cocktails from a menu inspired by Fort Canning Park’s Spice Garden at the Bar, such as this Lewin Terrace Cocktail of Sake, Sakura and Yuzu. For lunch courses, you will be presented with 6 starter options with 11 mains, as well as 4 types of dessert. A 2-Course ($38) includes a starter and main, or complete it with dessert in 3-Course ($58). For an all-rounded lunch with starter, two mains and dessert, opt for 4-Course ($88) that allows you to choose from one fish and meat main course each.

Cured Salmon 3/5 and Mushroom Soup 3.8/5

For starters, we had Cured Salmon with Pickled Vegetables and Fresh Truffle Mushroom Soup (+ $5) with 67°C Onsen Egg. The cured salmon allures with its cheerful colours. Refreshing but a tad too vinegary. I was more delighted by the latter, that came sealed with a paper thin membrane. Unveiling the bowl unleashed whiffs of truffle aroma and as you spoon the soup right from the bottom, an orangey egg yolk rises, with a creamy consistency that adds to the body of the soup.

Cod Fish 3.8/5

Ishikawa Fish 3/5

From the mains, we had Cod Saikyoyaki with Kyoto Saikyo-Miso, bathed in a dashi broth with a touch of yuzu. The cream added to the broth boosts the rich texture of the cod while the yuzu gives its buttery taste a lift. If you are more into seasonal dishes, it would be the Ishikawa Japanese Fish with Fresh Greens. Smoked with applewood, it was served to us in a smoking pot and I really love the therapeutic smell of the burnt applewood and coal emitting from the pot. But other than the execution of the dish, the dry texture of the fish is a letdown.

Wagyu Beef 4/5

From Meats, Lewin Terrace's Japanese Wagyu Beef (60g + $32) is highly recommended. Seared and paired with a homemade sauce, every bite releases its fats, juice and flavour that keep spreading to each and every corner of your mouth. A 100g may be a better option, if you love your Wagyu.

Desserts are interesting with a revolving themed Dessert Buffet included as one of the options, which is available from 1 - 3pm. The theme in September was Oh! Matcha x Matchaya Dessert, a collaboration between Lewin Terrace and Matchaya. What stood out for me are the mousse base items such as the Matcha Tiramisu, Babaroa, Hojicha Blancmange, Matcha Montblanc, not forgetting the homemade Matcha Ice cream! Come 3rd October, taking over the theme will be The Trinity Dessert Buffet with Matchaya, TWG Tea and Awfully Chocolate.

Matcha Heavenly Duo Parfait 3.5/5

If you love the surprises found in the layering of a Japanese parfait, Matcha Heavenly Duo Parfait would be a better choice - 8-layer parfait infused with tea products from Matchaya, topped with 94% Ishikawa gold flake. It is served with a bowl of warm milk where you whisk and create your own matcha latte.

The portions served are dainty, hence a 4-course set lunch may be a better choice. Though it is high up on a hill, Lewin Terrace is quite accessible with its main entrance situated at Coleman Street. Hence, do also considering dropping by for their Happy Hour, from 5 to 7pm on Tuesday to Fridays, for an aperitif or a glass of Kirin Beer at $8 nett and Glass of Wine at $10 nett. Probably one of the best ways to enjoy its historic atmosphere.

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.


Lewin Terrace
21 Lewin Terrace
Singapore 179290
Tel: +65 63339905
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Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 630pm - 1100pm
(Closed on Mon)

Direction: 
1) Alight at City Hall MRT station. Take Exit B. Take left onto North Bridge. Walk to the traffic light junction of North Bridge Road and Coleman Street. Cross the road towards Peninsula Plaza and continue walking towards the junction of Coleman Street and Hill Street. Cross the road to the central fire station. Continue on Coleman Street until Singapore Philatelic Museum. Look out for the metal gate before the museum, turn left in and take the stairs to destination. Journey time about 15 minutes. [Map]