Tanglin Cookhouse @ Paya Lebar Quarter (PLQ) - Opens new Outlet at Paya Lebar, Specialising in Contemporary British Colonial Cuisine

Tanglin Cookhouse is a hidden gem nestled in the tranquil corner of Tanglin Mall, providing an oasis of lush British colonial-style setting for diners to indulge in timeless yet contemporary colonial cuisine away from the bustling streets of Orchard. They are thrilled to announce their newly opened outlet at Paya Lebar Quarter, inviting diners to experience the harmonious blend of history and contemporary culinary delight at Tanglin Cookhouse.

We kickstarted the meal with an enticing cocktail selection. The "Tanglin Classic" ($18) offers a refreshing blend of Widges London Dry Gin, cucumber, rosemary, and Fever Tree tonic. At the same time, the "Bloody Brilliant" ($18) features Four Pillars Bloody Shiraz Gin, fresh blood orange, and Fever Tree tonic. Our favourite goes to the latter, which delivered a fruity explosion that sets the perfect tone for the dining adventure ahead.

Tanglin Scotch Egg 4.2/5

The Tanglin Scotch Egg ($20) is a modern twist on a classic dish. It features a cage-free organic egg with a perfectly runny yolk, served on a vibrant bed of purple cabbage slaw. The dish is elevated by adding pickled mustard seeds, which provide a tangy contrast, and a creamy ranch dressing that ties all the flavours together.

Spiced Curry Lamb Papadum Nachos 4/5

The Spiced Curry Lamb Papadum Nachos ($16) are a delightful fusion of Indian and Western flavours, offering a unique and delicious twist on traditional nachos. It features crispy papadum chips as a base, providing a delightful crunch. These chips are then generously topped with tender and flavourful spiced curry lamb, which adds a rich and aromatic dimension to the dish. The yoghurt dressing adds a creamy texture and a hint of tanginess that complements the spiciness of the curry.

White "Rojak" Fruit Salad with Kaffir Lime Quinoa 4/5

The White "Rojak" Fruit Salad with Kaffir Lime Quinoa ($22) is a vibrant and refreshing dish that combines the best of both worlds - the traditional flavours of Rojak and a contemporary twist with quinoa. The salad boasts a mesclun salad base, artfully adorned with a colourful medley of ingredients, including dragonfruit, pineapple, turnip, cucumber, and cherry tomatoes. The unique twist in this dish is the Kaffir Lime Quinoa, as its tangy and aromatic profile adds depth and complexity to the salad. To further elevate the dish, it includes You Tiao Croutons, which offer a crispy contrast to the fruits and quinoa. The cashew nuts add a delightful crunch, while the ginger flower vinaigrette ties all the flavours together with its aromatic and slightly spicy notes.

Crispy Hainanese Kurobuta Pork Chop 4/5

The Crispy Hainanese Kurobuta Pork Chop ($32) is a harmonious fusion of Asian and Western flavours, showcasing the rich culinary heritage of Hainanese cuisine with a modern twist. Featuring a succulent Kurobuta pork chop with a crispy exterior, it's complemented by an Oriental tomato sauce that balances sweet and tangy notes. The dish is enriched with garden peas, golden fries, and a refreshing purple cabbage slaw.

Tanglin Style Pao Fan 3.5/5

The Tanglin Style Pao Fan ($34) is an exquisite and comforting dish that showcases a lavish array of seafood and flavours. The poached rice dish features organic jasmine rice, known for its delicate fragrance and fluffy texture. The seafood selection is a highlight, including locally farmed tiger prawns, succulent crabmeat, tender clams, plump scallops, and squid. The Pao Fan is further elevated with puffed rice, which adds a delightful crunch and playful contrast to the tender seafood and rice and an onsen egg, which enriches the dish with its velvety yolk. What ties everything together is the superior broth. However, the broth was slightly less rich than expected.

Sunday Roast 4.2/5

The Sunday Roast (36) is a classic and hearty meal that pays homage to a Sunday roast dinner tradition. The beautifully roasted grass-fed Angus beef is at the heart of this dish, cooked to perfection to ensure tenderness and flavour. A rich and savoury onion gravy is generously drizzled over the meat, enhancing its taste and adding depth to every bite. The Yorkshire pudding, an essential component of a traditional Sunday roast, is served alongside the beef. These crispy and airy delights are the perfect complement to the meat, providing a satisfying contrast in texture. A medley of vegetables on the side, which includes garden peas, roasted potatoes, carrots, and charred broccoli, adds colour and vibrancy to the dish.

British Danish Bread & Butter Pudding 4.2/5

Finally, we round off the meal on a sweet note with the British Danish Bread & Butter Pudding ($18). It is a delightful dessert that marries the comforting charm of a classic British bread pudding with the sweet indulgence of Danish flavours. This dessert features a decadent bread and butter pudding base made with rich and flavourful ingredients like rum-soaked raisins, velvety chocolate, and aromatic cinnamon. These elements come together to create a comforting, warm, and slightly spiced sensation. It is topped with a scoop of creamy vanilla ice cream, which adds a refreshing contrast to the warm pudding. As a finishing touch, it is adorned with delicate cocoa nibs, which provide a delightful crunch and a hint of bittersweet chocolate flavour.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Tanglin Cookhouse
PLQ 3
2 Tanjong Katong Road
#01-06/07
Singapore 437161
Tel: +65 65924572
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Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Daily: 9am - 10pm

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

The Hainan Story (海南宝) @ Hillion Mall - 5 Hainanese Brands Under One Roof, Including Ah Chiang's Porridge, Wee Nam Kee And Newspaper Curry Rice

The Hainan Story on a Saturday afternoon was bustling with diners. I see the reason for their popularity, as they have a huge variety of food and offer very family-friendly options.

What is unique about the restaurant's branch here in Hillion Mall is that it houses five different Hainanese brands under one space. These include the renowned Ah Chiang's Porridge, Wee Nam Kee and Newspaper Curry Rice. The space was renovated to look like a vibrantly decorated mini coffeeshop.

Local Beverages

You will find a full list of the familiar local offerings on the beverage menu. We had our usual Kopi and Teh, decently fragrant though a tad sweet.

1980’s Hainanese Pork Cutlet Coated with Potato Chip Crumbs 4/5

On the Western menu by Uncle Robert Hainanese Western & BBQ, we had the traditional 1980's Hainanese Pork Cutlet Coated with Potato Chip Crumbs ($16.80). The BBQ sauce leans sweeter than we'd like, but the crunch on the cutlet was good. We saw several younger diners enjoying this. Other options from the Western menu include pasta, fish and chips and a kids menu.

Mama Wee Curry Chicken Drumstick Set 4.5/5

Newspaper Curry Rice's Mama Wee Curry Chicken Drumstick Set ($9.80) was easily our top favourite of our meal here. The curry here may be different from your liking if you prefer thicker and more lemak renditions, but I loved how this carried a lighter consistency and was superbly fragrant.

My dining companions and I thought this was value for money too. A portion has steamed rice, omelette, sambal tempeh, prawn crackers, drumstick and a side of additive lotus root and brinjal. The accompanying sambal belacan packed a good punch too.

Ah Chiang Mix Porridge Set 4/5

From Ah Chiang's Porridge, we had the Mix Porridge Set: Pork Ball & Sliced Meat ($9.80), which came with half a youtiao. I don't eat porridge that much, but my dining companion, who does, enjoyed this bowl.

The porridge was sufficiently smooth and thick, with a generous amount of tender pork and pork balls. Porridge options here are categorised into pork, batang fish and century egg.

Steamed Chicken Drumstick Rice 3.8/5

Wee Nam Kee's Steamed Chicken Drumstick Rice ($7.10) came complete with a bowl of soup and the classic condiments of chilli, dark soy and ginger sauce. While the chicken meat was tender and succulent, the rice could be much more fragrant.

Laksa with Hainanese Steamed Chicken 3.8/5

If you have laksa cravings, the Laksa with Hainanese Steamed Chicken ($9.80) is a decent option. It is pricier, however, served with steamed chicken, crispy pork skin, fish cake, hard-boiled egg and tau pok.

High-Tea Special 3.5/5

I never expected to see a three-tiered High-Tea Special ($34.80) on the menu! On the base, it features an assortment of fried items such as chicken wings, prawns, fries and ngoh hiang. The middle tier has kaya toast and the traditional Hainanese kueh, Yi Bua. Finally, on top, there are cookies and the eatery's popular mini swiss rolls (orh nee, ondeh ondeh). The set comes inclusive of two drinks.

The two bottom tiers were, unfortunately, average. Our unanimous preferred item was the mini swiss rolls which you can purchase in individual pieces from their bakery.

Speaking about the bakery, do make sure to take a look. The small space is built in the same area as the eatery, accessible from the dining space or from the exterior of Hillion Mall.

Breads were constantly freshly baked, leaving a lovely aroma in the space. We bagged home several recommendations, the Char Siew Bolo ($3.80), Yam Floss Bun ($2.20) and Curry Chicken Polo Bolo ($3.80). All three were fresh and fluffy but could do with slightly more filling.

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.


The Hainan Story
Hillion Mall
17 Petir Road
#01-15/16
Singapore 678278
Tel: +65 69708191
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Nearest MRT: Bukit Panjang (DT Line)

Opening Hours:
Daily: 730am – 930pm

Direction:
1) Alight at Bukit Panjang MRT station. Take Exit A2. Walk to destination. Journey time about 5 minutes. [Map]

Maddie's Kitchen @ Far East Plaza - Wallet Friendly Zi Char Dishes At Orchard Road

If you think that having a meal at Orchard Road will be very expensive, you are wrong. They are food outlets that sell affordable priced food in that area too. Maddie's Kitchen is probably known to many locals, hidden and located in the far corner on level two of Far East Plaza.

Pork Chop Set 3.8/5

I tried the Pork Chop Set Curry Rice ($6.80). For the price, it is value for money. The messy plate of rice comes with deep-fried pork chop, stewed cabbage and a fried egg, drenched in a pool of curry sauce. Though the curry sauce is not spicy, it is packed with aroma. It is the soul that holds everything together. As for the other ingredients on the plate, the pork chop was a bit hard but generous in serving, while the cabbage was sweet and soft. 

Beef Tenderloin Hor Fun 4.2/5

The highlight for me is the Beef Tenderloin Hor Fun ($13.80). First to hit me is the breadth of the wok, piled with a generous serving of bittergourd, black beans and tender beef slices. The noodle dish is common in many zichar places but what makes it different here is the quality of beef used. Slightly seared, thickly cut and tender.

Overall, Maddie's Kitchen offers delicious yet wallet-friendly zichar dishes at Orchard Road. Though I only tried two dishes out of the eclectic menu, it already won me over with its delicious food. I will definitely drop by again for my meal if I am at Orchard Road.


Maddie's Kitchen
Far East Plaza
14 Scotts Road
#02-10/11/12/13
Singapore 228213
Tel: +65 63650501
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 11am - 9pm

Direction:

1) Alight at Orchard MRT station. Take Exit 1. Turn right and walk down Scotts Road. Walk to destination. Journey time about 6 minutes. [Map]

Violet Oon Singapore @ Ion Orchard - Opens 4th And Largest Outlet With Both Dining And Retail Space

Violet Oon Singapore at Ion Orchard is the brand’s fourth and largest outlet, an all-day dining brasserie that combines both dining and retail. Serving up VO’s signature recipes of local favourites and Nyonya classics, the menu also curates a selection of British dishes as seen through the eyes of the early Hainanese chefs of Singapore. In addition, a new range of celebration cakes can be enjoyed at the restaurant or order for takeaways. There is also a retail collection of pastries, including our all-time favourite kaya, all dressed in retro-modern fit, all ready to be shown on the global runway.

Singapore High Tea Set 3/5

Other than mains and pastries, I could see that most were here at for the Singapore High Tea Set ($58 serves 2) which offers an array of local favorites and Nyonya signatures in petite sizes, with notable items such as Yam Cake, Kuey Pie Tie and Chilli Crab Tart, alongside with classic English High Tea bites.

Both Kuey Pie Tee and Chilli Crab Tart were very much on the sweeter side, while the Yam Cake in comparison was more balance in taste, a boat loaded with umami ingredients such as mushrooms, fried shallot and chilli.

On the top tier are all your sweets. The Bubur Cha Cha Panna Cotta was decadent with a smooth and velvety coconut based panna cotta. The Financiers, a traditional Eurasian Cake of semolina and ground almonds, are also worth your calories. If only the Kueh Kosui could be that good a feel in the mouth. I guess when comes to kuehs, it has to be freshly made, like the warm and soft Kueh Kosui from Maxwell Food market.

The Scones comes with gula melaka drizzle on them, and what is unique about theirs is the slightly tart Calamasi jam that complement the gula melaka scone. I was rather amused that there is no lack of gula melaka items here, most sweets are laced with it one way or another.

Kale Kerabu 3.8/5

Moving on to their signature mains, Salmon with Kale Kerabu ($26) is a great start to any meal, given its tangy sauce and crisp baby kale. The salad dressing is made of sambal belachan and coconut cream, sounds creamy but not at all as it only coat the kale lightly. The salmon cubes were flamed grilled, lending a layer of smokiness to the salad. The acidity from the pineapple cubes brightened up the dish even more.

Hainanese Pork Chop 3.8/5

Among all the dishes we tried, I would say the Hainanese Pork Chop ($34) is the most successfully elevated dish, from a staple dished out from a British Hainanese kitchen to one to be served with that price tag. Using Kurobuta pork loin, it was deep fried with a cream cracker batter. The crust reached an ideal crisp with the inside still moist and juicy. A hefty piece of pork chop but the sweet and tangy housemade tomato reduction helped to cut the richness of the meat.

VO’s Shepherd’s Pie 3/5

VO’s Shepherd’s Pie with House Salad ($24) was one of the better ones that I have tried. At least the creamy mashed potato stayed dry and creamy atop the slow-braised mince beef, while others tend to sink in like quick sand the moment I dug my spoon into it. The top could be more baked.

Fish Curry with Roti Jala 3/5

Fish Curry with Roti Jala ($29) is a dainty version of our czechar fish head curry cooked using red snapper. Nonetheless, the curry was on point. It is robust, rich and edged with a slight tang, making it a good match with the slightly sweet traditional laced pancake.

Dry Laksa 3/5

The Dry Laksa ($24) is a crowd pleaser. Fresh rice noodle is tossed in Violet's laksa gravy and loaded with beansprouts and tau pok, it was like a scrumptious laksa salad. Just imagine a reduction of a fiery Laksa gravy, with all the goodness concentrated into one small plate. Well cooked succulent prawns could have brought the dish up another notch but ours were a tad too dried up for my liking.

Pandan Gula Melaka Cake 2.8/5, Pineapple Gula Melaka Cake 3.5/5, VO’s Carrot Cake 3.5/5

Love our local flavours but not the starchy Kueh itself? You will find your perfect combination in the range of cakes offered at Violet Oon. Pandan Gula Melaka Cake ($43/6" or $75/9”) is a rich sponge cake made with freshly squeezed pandan juice, with layers of buttercream frosting and desiccated coconut tossed in a gula melaka syrup. It is rather sweet, hence I very much prefer the Pineapple Gula Melaka Cake ($46/6” or $80/9”). The cake was fluffier and the buttercream, punctuated with sweet and tangy pineapple chunks, made it even more luscious rather than weighing it down. As for the VO’s Carrot Cake ($52/6” or $85/9”), other than its sweetness, it is one of the few that are loaded with real chunky ingredients, layered with a bright calamansi-infused cream cheese frosting.

Indeed, heritage flavours and taste are hard to master. The mains at Violet Oon fare much better, alongside with some of their cakes and pastries. But these days, it is all about the looks. What stood out the most not the food but the retail section that boxed Singapore's flavours into pretty Peranakan 'tiles'. Great gifting ideas for the Christmas!

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.


Violet Oon Singapore at Ion Orchard
Ion Orchard
2 Orchard Turn
#03-28/29
Singapore 238801
Tel: +65 98349935
Facebook
Website
Nearest MRT: Orchard (NS Line)


Opening Hours:
Daily: 12pm - 10pm

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