MODU High @ Amoy Street - Elevated Next Chapter of Singapore's first premium Samgyetang specialty restaurant, Bigger Menu and Bigger Space

MODU, Singapore’s first premium Samgyetang speciality restaurant, has recently opened its latest outlet along Amoy Street, MODU High. Transforming the entire shophouse into a modern Hanok-inspired space, the new outlet offers a more intimate and spacious setting to enjoy its signature organic spring chicken Samgyetang, alongside an expanded menu featuring twelve distinct flavours.

Appetisers 4/5

We were served the 2-Gather Set ($118), a curated sharing set for two. It includes a pot of tea, appetisers, two bowls of Samgyetang, a shareable plate, and a traditional dessert to round off the meal. To start, we were each served a trio of appetisers: Honey Marinated Garlic & Ginseng, Steamed Eggplant with Soy Vinegar Sauce, and Tomato Carpaccio with Balsamic Vinegar. The standout was the Honey Marinated Garlic & Ginseng, offering a distinctive interplay of sweet, bitter, and garlicky notes that lingered on the palate.

Buckwheat Crepe Samhap 3/5

For the shareable plate, we chose the Buckwheat Crepe Samhap. This featured delicate buckwheat crepes, meant to wrap slices of grilled tofu and kimchi. Unfortunately, the crepes were disappointingly small and insufficient for the size of the tofu, which also leaned greasy. The saving grace here was the housemade kimchi, delivering a unique nutty and savoury depth.

Wild Mushroom Samgyetang 4.5/5

Moving on to the stars of the meal, the Samgyetang bowls. We tried the Wild Mushroom ($38), a new addition to the menu, featuring the rare and hence highly prized uncultivated neungi mushrooms. While the broth itself did not fully capture the mushrooms’ essence, biting into the chewy, dark-fleshed mushrooms released an intense, woody flavour that added depth to the Samgyetang. As for the halal-certified organic spring chicken, it impressed with its tenderness and, more importantly, its clean, natural flavour. A simple dip into the accompanying pepper salt was more than sufficient to bring out its qualities.

Perilla Seed Samgyetang 4.5/5

The Perilla Seed Samgyetang ($38), one of the two creamy variations, offered a completely different expression of Samgyetang. Rich and aromatic, it carried notes reminiscent of soybean and tahini. The experience evolved as we topped it up midway with the free-flow herbal broth, which lightened the richness while introducing more herbal complexity.

Dessert 4/5

Ending the meal on a comforting note was a traditional Korean Honey Cookie, paired with a mellow, gently sweet housemade Jujube and Cinnamon Punch.

Photos and words by Si An. A homebody who is allured by travelling, loves the feel of freedom, the smell of the rain and the aroma of fine coffee and food.


MODU High
96 Amoy Street
Singapore 069916
Tel: +65 8035 7883
Instagram
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Sun-Thu: 1130am - 10pm
Fri-Sat: 1130am - 11pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Amoy Street. Turn left onto Amoy Street. Walk to the destination. Journey time is 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 the destination. Journey time is about 8 minutes. [Map]

Man Fu Yuan Chinese New Year 2017 @ InterContinental Singapore

In another three weeks' time. we will be ushering in the Year of the Rooster. Man Fu Yuan at InterContinental Singapore has prepared a luxurious selection of Lunar New Year delights and prosperity set menus for celebrating the Chinese New Year with families, friends and business associates. It will be available from 02 Jan to 11 Feb 2017.

Black Truffle Yu Sheng 4/5

New on the menu this year is the Black Truffle Yu Sheng with Deep Sea Red Crab, Silver Bait Fish and Fresh Fruit ($138 for 8-10pax). Tossed to a year of prosperity and abundance is the pile of yu sheng that represents a golden hill.  The silver bait fish provided the extra textural bite while the fresh fruit gives it a refreshing touch.

Chilled Marinated South African Fresh Abalone 4.5/5

Making a dramatic entry is the Chilled Marinated South African Fresh Abalone. It is served on top of a whole ice block in an abalone shell. The goma sesame sake dressing is an excellent choice to pair with the bouncy texture of the abalone. The marriage was perfect to showcase the shell fish.

Double Boiled Chicken 4.5/5

Some people do not like the aftertaste of Ginseng but in this hearty pot of Double Boiled Chicken ($298 for 5 pax) with Fish Maw, Bamboo Pith and Chang Bai Shan Ginseng in Superior Stock, you would not get that. In fact, the Chang Bai Shan Ginseng added a subtle sweetness to the soup giving it a different taste from the other ginseng I have eaten. I felt somewhat flushed after having a bowl of the nourishing soup, probably the health benefits of the ginseng is having effect on my body.

Braised Sea Cucumber and Fish Maw 3.5/5

Another premium ingredients on the menu is the Braised Sea Cucumber and Fish Maw in Superior Brown Sauce. Both ingredients are actually tasteless but have a good bouncy texture. With the superior brown sauce, it gave it a coat of shine to turn it into a delicacy.

Steamed Fillet of Star Garoupa 4.2/5

The Steamed Fillet of Star Garoupa in Consomme of Lobster & Luffa Gourd is an interesting dish using a combination of Asian and Western techniques. This has elevated the whole experience of steamed fish to a new level with the rich essence of the lobster complementing the buttery fish.

Steamed Boston Lobster 4.2/5

The Steamed Boston Lobster with Egg White and Chinese Rice Wine Consomme may looks rather simply but there are may layers of flavours. The lobster was actually poached in chicken oil for that additional lift in flavour. The coat of cloudy egg white gives a contrasting texture to the crunchy lobster flesh. Not forgetting the bits and pieces of pork lard which acts like popping candy on top of the beautiful dish.

Man Fu Yuan Supreme Treasure Pot 4.5/5

Taking the centre stage has to be the Man Fu Yuan Supreme Treasure Pot ($398) which consists of over 18 ingredients such as Spring Chicken stuffed with Aged Hua Tiao Wine and Pearl Rice, Deep Sea Red Crab, 10-Head Whole Abalone, Spiky Sea Cucumber, Fish Maw, Canadian Lobster, Goose Web, Dried Oyster, Australian Scallops, Live Prawns, Amercian Sea Whelk, Flower Mushrooms, Cabbage, Fried Bean Curd Skin, Fried Yam, Preserved Meat and Liver Sausages, Sea Moss.

Man Fu Yuan's treasure pot is one of the many that I look forward to every year because they served goose web in it. It is hardly available in other pen cai nowadays. The treasure pot is prepared for over 12 hours, the flavours of each ingredient is extracted with the essence captured in the treasure pot for a fusion of tastes.

Barbecued Whole Suckling Pig with Glutinous Rice 4.8/5

The finale goes to the ever popular Barbecued Whole Suckling Pig with Glutinous Rice ($388). The crispy pork skin, succulent pork and the delicious wok fried glutinous with Chinese sausage that is packed with rich aroma and flavours. No way I am going to just stop at one serving.

Almond Pastry 4.2/5

Wrapping up the dinner, we had two warm desserts in the Almond Pastry and Double Boiled Hashima with Eight Treasures Tea Served in Whole Coconut. Do be careful while having the Almond Pastry, as the warm lava almond cream may ooze out as you bite into it. As for the Double Boiled Hashima, it helps to cleanse the palate after all the richness. I enjoyed how the coconut juice infused with the tea for a light and yet fruit sweet finish.

Double Boiled Hashima 4.2/5

For more details of Man Fu Yuan Chinese New Year offerings, please visit their website for more details. You can also cantact Man Fu Yuan at +65 68251007 or email sinhb-festive@ihg.com for enquiries or reservations.

Note: This is an invited tasting.


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

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

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