Showing posts with label Giant Grouper. Show all posts
Showing posts with label Giant Grouper. Show all posts

Wednesday, March 27, 2024

Man Fu Yuan @ InterContinental Singapore - Highly Anticipated 8-Hands Showcase Returns with ‘Echoes of Canton 粤做粤精菜: Honouring Culinary Heritage’

Man Fu Yuan  8-Hands Showcase Returns - Echoes of Canton 粤做粤精菜 Chefs Group Shot

Man Fu Yuan returns with its second edition of the 8-Hands collaboration, themed ‘Echoes of Canton 粤做粤精菜: Honouring Culinary Heritage’ from 1 to 30 April 2024. This culinary extravaganza features four curated set menus, each comprising six delectable dishes presented by renowned Chefs Fok Wing Tin, Peter Tsang, Pung Lu Tin, alongside Man Fu Yuan’s resident Executive Chinese Chef Aaron Tan.

Appetiser 4.2/5

To tantalise our taste buds, the appetiser trio boasted Chilled Lobster with Chicken Salad, Chilled Mini Lotus Roots marinated in Orange Jus and Green Sichuan Peppercorn, and Spinach Roll with Seaweed, Tobiko, and Sriracha Aioli.

Soup 4/5

Seafood 4.2/5

The meal continued with a hearty and comforting bowl of Braised Seafood Bisque with Fish Mouth and Bamboo Pith, followed by the innovative Crispy Cod Fish Stuffed with Caviar — a fusion of Chinese ingredients presented in a Japanese sushi-inspired form, delightfully coated in a thin batter for extra crispiness.


Poultry 4.5/5

For poultry lovers, the Wok-fried Venison Cube with Ginger, Lemongrass, and Black Pepper Sauce served in Claypot offered tender venison complemented by a pungent black pepper sauce, creating a robust infusion of umami heightened by aromatic spices.

Superior Seafood 4/5

A dish tracing back to the Manchu-Han imperial feasts developed in the Qing Dynasty, the Braised 18-19 head Dried Abalone with Giant Grouper Skin showcased painstaking preparation to achieve the perfect texture of the giant grouper skin, complemented by premium abalone in a delicious sauce.


Rice 4.5/5

The meal reached its crescendo with the Wok-fried Crispy Rice with Prawns, Mushrooms, and Scallion — a delicious interpretation of Seafood Pao Fan, where the rice was wok-fried and allowed to soak up the robust seafood flavours for an exquisite dining experience.

Dessert 4.8/5

To conclude on a sweet note, the Warm Roasted Peanut Rice Cream with Superior Red Bird's Nest offered a smooth, creamy, and nutty dessert with an added texture from the bird's nest, providing the perfect finale to a memorable dining experience.

Available for both lunch and dinner, ‘Echoes of Canton 粤做粤精菜: Honouring Culinary Heritage’ offers menu prices ranging between $98++ for a lunch-only sharing menu and $158++ to $398++ per person for individual-served portions, with options for wine pairing also available at $88++.

Note: This is an invited tasting.

Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

1) Alight at Bugis MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

Sunday, January 14, 2024

Madame Fan @ The NCO Club - A Mythical Spring Odyssey at Madame Fan this Lunar New Year


Madame Fan welcomes the Year of the Dragon by rolling out their meticulously crafted festive Spring creations. From 15 January to 25 February 2024, diners can select from dine-in Set Menus (from $108 per pax) and a la carte items, highlighting elevated modern Cantonese dishes made with premium ingredients.


Additionally, a special Lunar New Year Edition of the restaurant's Dim Sum, Drink Sum Brunch (from $118 per pax), will feature items such as Steamed Black Truffle Dumpling with Wild Mushroom and Crab Roe Har Gao alongside Madame Fan's Signature Salmon Yu Sheng and new-to-menu cocktails. This will be available from 10 to 12, 17 to 18 and 24 to 25 February 2024.

For our dinner, we sampled highlights from the various menus.

Bountiful Blessings Lobster Yu Sheng 4.2/5

Exclusively available for dine-in, the Bountiful Blessings Lobster Yu Sheng ($238 serves 8 persons) is presented with the traditional Chinese character of the dragon 龍. The star here was the fleshy and sweet chunks of Australian Lobster paired with an assortment of other fresh ingredients.


This refreshing modern take was vibrant yet pleasingly light, with the combination of homemade bak kwa, crispy lotus root slices, green mango, longan, pomegranate, guava, apple, mango and grapefruit, dressed in a Honey Grain Mustard Yuzu Yogurt sauce.

Madame Fan’s Prosperity Poon Choi 4.5/5

Another must-have for Lunar New Year would be poon choi. Madame Fan's Prosperity Poon Choi (from $438 for 5 pax) contains top ingredients of abalone, sea cucumber, scallop, and tiger prawns simmered with premium yam in a homemade abalone broth. The base is slow-cooked for over four hours, further enhanced with the addition of a roasted pork knuckle.


The Poon Choi is available for takeaway as well. Diners can opt to upgrade to the Prosperity Poon Choi Bundle ($698 for 6 pax), which includes Abalone Yu Sheng, Wok Fried Glutinous Rice with Preserved Sausage, Dried Shrimp and Yam as well as Pan Fried Nian Gao with Coconut Crumb.

Geoduck with Japanese Cucumber, Black Fungus, Aged Vinegar 4.5/5

The chilled Geoduck with Japanese Cucumber, Black Fungus, and Aged Vinegar ($68 per a la carte portion) was an inviting starter, with the sweet and crunchy geoduck complementing the mild acidity from the aged vinegar jelly.

Sea Urchin Shumai 4/5

Aside from the Geoduck, we also had the Sea Urchin Shumai, which is recommended to enjoy in a mouthful.

Imperial Bird’s Nest Golden Broth 4.8/5

One standout dish for me that evening was the luxurious Imperial Bird's Nest Golden Broth. This slow-cooked velvety broth boasted rich umami flavours and was elegantly adorned with bird's nest, fresh crab meat and roe. The touch of crispy shreds of scallop added an extra layer of indulgence.

Braised Giant Grouper 4/5

Chef's Braised Giant Grouper was presented with its fish skin, beancurd fupi, and chu hou sauce. While the Cantonese preparation rendered the grouper's meat tender, I personally found the braised sauce a tad too sweet.

Stewed Seafood Beancurd Rice 4.8/5

Another remarkable dish was the Stewed Seafood Beancurd Rice. The base stock, enriched by Gu Yue Long Shan rice wine, created a flavourful stew that allowed the natural seafood sweetness to shine through, topped with caviar for an extra touch of lux!

Mango Fountain Chiffon Cake 4.5/5

The chef puts a creative spin on the traditional Mango Sago dessert with the Mango Fountain Chiffon Cake ($22 for a la carte). This delightful conclusion to the meal presents a medley of textures, including crumbs, ice cream, mousse, chiffon, and fresh mango slices. I appreciated the well-balanced sweetness and the added zest from Australian finger lime.

To place your dine-in reservations, email, call 6818 1921 or visit their website at

For takeaways, visit to view their full range of offerings. These are available from 15 January to 25 February 2024 and must be made at least 2 days in advance. Receive a limited edition keepsake of Madame Fan's exclusive Mahjong Set with a minimum spend of $3,888 nett for dine-in or takeaways.

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.

Madame Fan
The NCO Club
32 Beach Road
Singapore 189764
Tel: +65 6818 1921
Nearest MRT: Esplanade MRT (CC Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 6pm - 10pm
Sat-Sun: 11am - 330pm, 6pm - 10pm

1) Alight at Esplanade MRT station. Take Exit F. Walk to destination. Journey time about 3 minutes. [Map]

Sunday, January 7, 2024

Red House Seafood Nanyang @ Clarke Quay - Reopens with Chinese New Year Celebratory Set Menus


Red House Seafood Nanyang at Clarke Quay has reopened with a fresh new look, all set to usher in the Year of Dragon by introducing prosperous Chinese New Year menus for the 2024 Chinese New Year celebrations. The celebratory set menus showcase the best of Singapore Nanyang-style seafood, conceptualised by Executive Chef Chen Khay Boon (Chef Man) and his team. They will be available from 8 January to 25 February 2024 for lunch and dinner.

Prosperity Lobster, Salmon & Coral Seaweed Yu Sheng 5/5

Prosperity Salmon & Coral Seaweed Yu Sheng is a fruit-and-vegetable-forward version with ingredients such as strips of turnip, yam, carrots and Buddha's hand citron, and creatively enhanced with a crunchy purple-coloured coral seaweed. It is creatively enhanced with crunchy purple-coloured coral seaweed, resembling dragon feelers - symbolic of the zodiac year and adding a unique texture to the yu sheng. A relatively light dragonfruit-passionfruit sauce is used, allowing the yu sheng to retain the right amount of crunch and freshness after a toss. Aromatic kaffir lime leaves and ginger flowers accentuated the flavours. The luscious slices of salmon elevated the dish as well.

Double-Boiled Fish Broth 4.5/5

Red House Seafood Nanyang also offers an outlet-exclusive section of its menu devoted entirely to Giant Grouper. The fish is meant to be enjoyed from head to tail, with different cooking methods recommended for various parts – namely back, head, liver, tail, belly and body, highlighting each part's varied flavour and texture profiles. We tried Double-Boiled Fish Broth with Sliced and Fried Giant Grouper Fish Fillet ($18.80). The milky soup base is achieved by slow-cooking pork and grouper bones for eight hours. The soup had a good depth of flavours with a gelatinous mouthfeel, and the chunky sliced fillets made this soup extra wholesome.

Giant Grouper Stewed with Beancurd Skin and Garlic 4/5

Giant Grouper Stewed with Beancurd Skin and Garlic (Seasonal price) is a Cantonese-style claypot dish featuring the head, belly and body with a nostalgic flavour. The fish is deep-fried and then stewed in a house-made 'chu hou' paste made with ingredients such as soybean and oyster sauces. Mandarin peel and fried garlic are included as well for aromatic accents. This dish excelled in textures and flavours, and the accompanying ingredients - beancurd skin and shiitake mushrooms, were rich with the robust sauce.

Alaskan King Crab served Two Ways 2.8/5

Alaskan King Crab served Two Ways (Sautéed Crab Meat in Truffle Oil and Egg White & Baked Crab Legs with Miso), featuring freshly peeled crab meat sauteed with egg white and truffle oil. At the same time, the legs are sliced and topped with a miso-mayonnaise sauce, baked, garnished with tobiko, and then finished with a drizzle of truffle oil for a fragrant finishing touch. While the sauteed crab meat with egg white was expertly executed, achieving a fluffy mixture of crab meat and egg white, I found the truffle oil overpowering the entire dish. The salty miso-mayonnaise sauce equally dulled the baked crab legs.

Crispy Roasted Chicken with Flaxseed & Sesame 4.8/5

Crispy Roasted Chicken with Flaxseed & Sesame (From the Harmony Menu for 8-10 persons, $1088) is a labour-intensive dish that achieves exterior crispiness with flaxseed and sesame and tender meat within. In between steps, the chicken is air-dried twice on two different occasions before being roasted for 30 minutes. The skin was morish with the crisp flaxseed and sesame, imparting nutty flavours to the tender chicken.

Braised 8 Head Abalone, Sea Cucumber with Winter Melon Ring & Purple Cauliflower 4.5/5

Braised 8 Head Abalone, Sea Cucumber with Winter Melon Ring & Purple Cauliflower (From the Harmony Menu for 8-10 persons, $1088) is both aesthetically pleasing to the eyes as it is to the palate, with contrasting colors lent from pumpkin sauce, and purple cauliflower florets from Holland. It is a highly nutritious and luxurious dish with auspicious ingredients of abalone and sea cucumber. Like the crispy roasted chicken, this dish requires skills and much preparation work, requiring at least two days of preparation, such as soaking and braising the abalone and sea cucumber in a superior broth. The firmness of the melon is just right as well.

Chilli Crab 4/5

Red House Chilli Crab, one of Red House Seafood's signatures, delights with the crab and the fried mantou. Steamed before deep frying, the mantou had a fluffy interior with a crispy exterior without any greasy feel.

Purple Glutinous Rice Cake 4.8/5

Purple Glutinous Rice Cake (Available on all CNY set menus) is one of my favourite nian gao creations to date. Pulut Hitam and Nyonya Kueh – this layered dessert is made with traditional nian gao and purple glutinous rice. I love the addition of the purple glutinous rice, which gives the nian gao an additional texture and aroma. A little less sweet would be perfect.


The celebratory set menus are priced at $598 and $798 for 4 to 6 persons, and $1088, $1388 and $1888 for 8 to 10 persons. Dining reservations can be made via while takeaways can be ordered via the outlets through phone or email.

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.

Red House Seafood Nanyang
3C River Valley Road
The Cannery, #02-02/03
Singapore 179022
+65 6442 3112
Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Daily: 12pm - 230pm, 5pm - 10pm

1) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river. Turn left and walk down the river towards the bridge. Cross the bridge. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Turn right onto River Valley Road Walk down River Valley Road. Walk to destination. Journey time about 6 minutes. [Map]

Sunday, April 28, 2019

Celebrate Mother's Day and Father's Day at Crystal Jade Restaurants


With the upcoming Mother's Day and Father's Day in May and June. Crystal Jade Restaurants will be launching several promotions at its group of restaurants for this two months. A line up of thoughtfully crafted dishes and tantalising set menus to celebrate the occasions.

Pan Seared Foie Gras with Crispy Beancurd wrapped with Crepe 4/5

Probably inspired by the way we have Peking duck is the Pan Seared Foie Gras with Crispy Beancurd wrapped with Crepe ($16.80/pax). I find this combination much better than Peking duck. The creaminess of the foie gras gives it a substantial bite while I though the crispy beancurd is a good substitute of the crispiness duck skin. This dish will be available at Crystal Jade Palace which has re-opened in early June after a major renovation,

Supreme Fried Rice with Prawn, Bacon and Lychee wrapped in Lotus Leaf 3.5/5

Another dish available at Crystal Jade Palace is the Supreme Fried Rice with Prawn, Bacon and Lychee wrapped in Lotus Leaf ($30). The fried rice is wok fried to fragrant with the egg aroma. However the sweetness from the lychee in the savoury dish needs getting use to.

Double Boiled Giant Grouper Head with Ginger and Premium Nan Zao 3.8/5

Over at One-Michelin Crystal Jade Golden Palace, look forward to a bowl of nourishing and collagen rich Double Boiled Giant Grouper Head with Ginger and Premium Nan Zao ($22/pax). The giant grouper is prized for its high collagen content while the Nan Zao also known as black date has several health such as enhancing the digestive system, keeping blood pressure normal, high in vitamin C and more.


Deep Fried Groupa Fillet with Prawn Paste tossed with Crispy Garlic 4.2/5

One of our favourite dishes is the Deep Fried Groupa Fillet with Prawn Paste tossed with Crispy Garlic ($26.80 for 4pc) available at both Crystal Jade Kitchen and Crystal Jade La Mian Xiao Long Bao. The prawn paste gives the generous pieces of grouper fillet an addition crunch in texture complemented by the crispy garlic that has been tossed with curry leaves and sliced chillis.

Deep Fried Yellow Croaker with Sweet Vinegar Sauce and Pine Nuts 4.2/5

Over at their newest concept Crystal Jade Jiang Nan, one can look froward to the Deep Fried Yellow Croaker with Sweet Vinegar Sauce and Pine Nuts ($29.80). This is a classic Jiangsu dish in which the deep fried fish is cloaked in an appetising sauce concocted with vinegar, hawthorn and red wine lees.

Chargrilled Iberico Pork Rib 4/5

There are also some items that is available at all the three Crystal Jade fine-dining (Crystal Jade Palace, Crystal Jade Golden Palace and Crystal Jade Dining In). One of these is the Chargrilled Iberico Park Rib ($26.80 per portion). To appreciate the dish, one needs to dip the tender pork with the piquant mala dip.

Creme Brulee Ginger Egg Tart Topped with Bird's Nest 4/5

Exquisitely crafted is the Creme Brulee Ginger Egg Tart Topped with Bird's Nest ($6.80/pc) and Lychee Begonia Flower-Shaped Pastry ($11.80 for 3pc). The egg tart with its caramelised surface is an inventive take of the traditional snack. While I applauded the crowning of bird's nest, it didn't really help to elevate the flavour. As for the lychee begonia flower-shaped pastry, lotus paste is filled inside the flaky pastry.

Lychee Begonia Flower-Shaped Pastry 3.5/5

During the promotional periods, diners who dine at Crystal Jade Jiang Nan, Crystal Jade La Mian Xiao Long Bao and Crystal Jade Kitchen will receive origami paper with instructions to fold an origami tuip to present to their parents. Customer who share a photo of the completed tulip origami with any Parent's Day special dish on instagram will stand a chance to be one of five lucky winners to win $100 Crystal Jade Dining voucher. Those who also share a memory of their first gift to their mum or dad in the caption of the post will receive double the chance to win.

For more details of the promotions and outlets, do log on to the website at

Sunday, June 10, 2018

SZ Kitchen @ Cafe (小珍私房菜) @ Gek Poh Shopping Centre - A Rare Find For Giant Grouper Fish Soup


There are many fish soup stalls in Singapore but hardly do you find one that sell Giant Grouper Fish Soup. The fish can grow up to as big as 500kg but I think those commonly make it to the dining table is around 100-200kg. The best part is that almost every part of the giant grouper can be eaten, provided you know how to appreciate it. If you adventurous to try it, then you should check out SZ Kitchen @ Cafe (小珍私房菜) at Gek Poh Shopping Centre.


The pricing of the Giant Grouper Fish Soup varies, depending on which parts of the giant grouper you want to try. I try the Giant Grouper Fish Soup ($18) that comes with the slices of the fish meat, fish stomach and fish liver.

Giant Grouper Fsh Soup 4/5

The Giant Grouper Fish Soup is not the clear soup base type. It has a creamy consistency with a slight herbal taste that is lifted with the addition of Chinese wine. Hence this may not be suitable for children to eat. Besides that, it also comes with fried egg and a piece of minced meat. The fish meat itself is firm with a slight bouncy texture. You can also find the fish skin in the soup which is packed with collagen.

Giant Grouper Stomach

The more exotic stuff in the fish soup is the Giant Grouper Stomach and Liver. I would say that the fish stomach is so what similar to those pig intestine but thicker, with a firmer and more crunchy texture. As for the fish liver, its really like the pig liver.

Giant Grouper Liver

If you find that the Giant Grouper Fish Soup is not for you, the stall also offers the usual Batang Fish Slice Soup. On top of that, it also sells a variety of dishes ranging from rice to noodles that is reasonable priced.

Zha Jiang Rice 3.5/5

The Zha Jiang Rice ($4.50) comes with braised pork, a fried egg and shredded cucumber. Not fancy just a hearty and comforting bowl of rice that will satisfy one's hunger. For the price, this is really wallet friendly to settle one's meal.


Gek Poh Shopping Centre
762 Jurong West Street 75
Singapore 640762
Tel: +65 81234671
Nearest MRT: Boon Lay (EW Line), Pioneer (EW Line)

Opening Hours:
Tue-Sun: 11am - 930pm
(Closed on Mon)

1) Alight at Boon Lay MRT station. Take Exit C, D or E. Walk to Boon Lay Bus Interchange (Stop ID 22009). Take bus 181. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Pioneer MRT station. Take Exit B. Walk to bus stop at block 649A (Stop ID 22529). Take bus number 258. Journey time about 20 minutes. [Map]

Wednesday, May 13, 2015

Diamond Kitchen (钻石小厨) @ Science Park 1


The shining gem, Diamond Kitchen has made the journey to the West and opened their second outlet at Science Park. Diamond Kitchen has been one of the most memorable meal I had in 2014. In fact, so memorable that I have gone back four times to dine at the restaurant. I am glad and those staying in the West should rejoice with the opening of Diamond Kitchen at Science Park 1.

Diners can taste the same menu from the Marine Parade flagship restaurant. On top of the new opening, it has introduced a promotional Diamond Seafood Signatures set menu ($88++ per pax) at the science park outlet valid until 31 July 2015, minimum 4 persons to dine.

Shredded Chicken Salad with Abalone 3.5/5

The 7 course Diamond Seafood Signatures set menu started with the Shredded Chicken Salad with Abalone. The salad comes with celery, carrot, black fungus, red chilli, poached chicken and Australian abalone lightly dressed in a sesame oil. It is quite a refreshing and crunchy salad to start with but it somehow felt out of place for a Chinese dinner.

Garlic Steamed Bamboo Clam 4/5

Next is the Garlic Steamed Bamboo Clam. The Scottish bamboo clam steamed in a Hong Kong sauce was springy but not rubbery. The used of fried garlic further accentuated the flavours. The glass noodles, enoki mushrooms and water chestnuts provides the additional bites and textures to the dish.

Hong Kong Steamed Giant Grouper 4.5/5

A dish not easily found in many restaurants is the giant grouper weighting a stunning 20kg that is prized for its think, gelatinous and collagen rich skin. For the set menu, the diner can choose from the two different cooking methods, Hong Kong Steamed Giant Grouper or Superior Claypot Giant Grouper. The steamed giant grouper uses the belly of the fish while the claypot giant grouper uses the fin of the fish.

Superior Claypot Giant Grouper 4/5

There were mixed preference from the group but I personally preferred the steamed giant grouper belly with Hong Kong steamed sauce brewed with top grade soya sauce. I felt that the cooking technique brought out the flavour and texture of the giant grouper more. With the firmness and buttery sweetness, I would probably think that I was having the flesh of a crab claw in a blind test.

Stir Fried Sweet Potato Leaf with Salted Fish 4.2/5

This may look like just another ordinary Stir Fried Sweet Potato Leaf dish but once you tasted it, you will know that there is more than meets the eyes. The sweet potato leaves are cooked with garlic, pork lard, chilli padi and salted fish. The combination has turned a simple dish into an excellent dish.

Lobster Porridge 3.8/5

A dish that is not in the a la menu is the Lobster Porridge. The Pao Fan is cooked in a chicken stock with chinese wine, ginger and steamed local lobsters. On its own it is a very tasty bowl of porridge with a flavourful chicken stock. However I felt the porridge is missing the lobster essence. Which is a slight let down.

Gan Xiang Crab 4.5/5

Gan Xiang Crab is one of the signature dishes from the the flagship restaurant. The Sri Lankan crab is wok fried with the chef's secret spices retaining the juiciness of the crab. This mouthwatering crab dish probably can be tasted at Diamond Kitchen only. A must try if you like spicy food and wants a change from the usual chilli or black pepper crab.

Lemongrass Jelly  3/5

Wrapping up the 7 course Diamond Seafood Signatures set menu is the Lemongrass Jelly. The shaved lime and honey ice, lemongrass jelly and lemongrass water dessert is cooling and refreshing. Perfect after a hot and spicy crab feast.


The new Diamond Kitchen science park outlet can sit up to 300 people with 2 private dining rooms. The place is also more spacious compared to their Marine Parade branch. The Marine Parade branch is usually packed with diners and advance reservation is greatly encouraged. To avoid disappointment, the chances of getting a table at science park outlet is much higher. I personally recommend going for the a la carte menu to try out more of their signature dishes even thought the Diamond Seafood Signatures set menu is value for money.

Diamond Kitchen (钻石小厨)
Science Park 1
87 Science Park Drive
Singapore 118260
Tel: +65  64640410
Nearest MRT: Kent Ridge (CC Line)

Opening Hours:
Daily: 11am - 230pm, 530pm - 1030pm

1) Alight at Kent Ridge MRT station. Take Exit B. Walk to bus stop opposite Kent Ridge MRT station (Stop ID 15139). Take bus number 92. Alight 5 stops later. Walk towards Technology Crescent. Walk to destination. Journey time about 8 minutes. [Map]