Showing posts with label Har Cheong Kai. Show all posts
Showing posts with label Har Cheong Kai. Show all posts

Monday, October 16, 2023

One Prawn & Co @ Macpherson - Robust Prawn Noodles, Seafood Paofan and Hokkien Mee Served in Sizzling Claypots, Recognised by Michelin Bib Gourmand


One Prawn & Co started as a hawker stall in Golden Mile Food Centre. It has steadily grown to be recognised by Michelin Bib Gourmand for its signature Prawn Noodles and owning its own modern coffeeshop space along Macpherson Road.

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Previously only available in the daytime, the eatery has finally now made the decision to offer their signature dishes in the evenings as well, from 11am to 9pm daily, apart from Mondays. This comes after consistent requests from their regular diners.

Their star Prawn Noodles use a painstakingly prepared broth that goes through non-stop boiling of prawn heads and pork bones for over 20 hours. You can imagine how thick and robust that would be!

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Their other seasonal dishes, such as the Claypot Hokkien Mee and Seafood Paofan, are also made permanent on their menu.

Lobster Paofan 4.8/5

Fit for 2, the Lobster Paofan ($40) was served up bubbling hot with a sizable lobster. The lobster meat was thoughtfully deshelled and added to the rice for convenience. The broth base here used the same as their Prawn Noodles and was utterly flavourful and rich, yet not overwhelming. The rice was cooked well, paired with crispy rice and fried egg floss.

For a smaller and more affordable portion, diners can opt for the Scallop Paofan at $10.

Claypot Hokkien Mee 4.5/5

The Claypot Hokkien Mee ($14) has its ingredients stir-fried before marrying with the robust prawn broth. Both the prawns and clams were fresh and sweet.


It looked very saucy at first, but the claypot heat allowed the sauce to be soaked up perfectly, with each strand of noodle coated with the fragrant pork lard-laden mix.

Har Cheong Gai 4.5/5

I always enjoy Har Cheong Gai ($2.50/piece), and One Prawn & Co does an excellent rendition - crunchy skin, juicy meat and not greasy.

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.

One Prawn & Co
458 MacPherson Road
Singapore 368176
Tel: +65 98788897
Nearest MRT: Mattar (DT Line), Tai Seng (CC Line)

Opening Hours:
Tue-Sun: 11am - 9pm
(Closed on Mon)

1) Alight at Tai Seng MRT station. Take Exit B. Walk towards Macpherson Road. Turn right at Macpherson road. Walk down Macpherson Road to the stretch of shop houses. Journey time about 12 minutes. [Map]

2) Alight at Mattar MRT station. Take Exit A. Walk down Merpati Road to Jalan Anggerek. Turn right onto Jalan Anggerek. Walk to the end of Jalan Anggerek. Turn right onto Macpherson Road. Walk to destination. Journey time about 12 mintues. [Map]

Thursday, October 6, 2022

The Venus @ South Bridge Road - New French Restaurant With An Asian-Inspired Twist Opens In Chinatown

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Nestled within the heart of Chinatown, the new French restaurant, The Venus, offers contemporary French cuisine with a hint of Asian flavours. Inspired by the Greek Goddess Venus, the setting was elegant and refined, with marbled tables, plush teal-coloured seats lining the gorgeous space, and high booth seats made for intimate seating corners. The restaurant also offers affordable set menus and ala carte dishes. So if you're looking for date places that won't break the bank, The Venus has just the thing.

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We tried their daily 3-course set lunch, priced at $38++.

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Har Cheong Gai 3.8/5

To start off the menu, we had the appetiser of Har Cheong Gai, the familiar favourite prawn paste chicken but elevated with goji jam, caviar and calamansi. Unfortunately, while we enjoyed the crispy and succulent chicken pieces, they lacked the shrimp paste flavour.

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Signature Angel Hair 4/5

The Signature Angel Hair is available at a supplement of $5. It has a strong truffle scent, served with ikura, Kaviari caviar and tobiko. The angel hair pasta was cooked to a perfect al dente texture, with little pops of ikura and tobiko adding a nice briny sweetness to the dish.

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Fragrance Oil Confit Duck Leg 4.2/5

Available at a supplement of $5, the Fragrance Oil Confit Duck Leg is served with crushed potatoes, split jus, and pan-roasted vegetables. The confit duck leg has a nice crispy skin, with superbly tender and juicy meat underneath.

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Black Angus Beef Ribeye 4.2/5

The Black Angus Beef Ribeye served with watercress, Padron peppers, and five-spice mustard jus was also excellent. The medium rare meat was incredibly tender with hints of the smoky marinade and black pepper.

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Profiteroles 4.2/5

We ended the course meal on a sweet note with a choice of desserts. The Profiteroles are filled with milk oolong cream and Chantilly cream. We enjoyed the crisp, crumbly texture of the puff pastry, and the cream, which has a fragrant hint of oolong milk and vanilla, was delicious.

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Mandarin Peel Madeleines 4/5

The Mandarin Peel Madeleines are served with passion orange marmalade, adding a sharp zestiness to the soft and fluffy madeleines.

Words and photos 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.

The Venus
198 South Bridge Rd
Singapore 058747
Tel: +65 81838181
Nearest MRT: Chinatown (DT Line, NE Line), Maxwell (TE Line)

Opening Hours:
Daily: 11am - 230pm, 5pm - 11pm

1) Alight at Chinatown MRT station. Take Exit F. Walk to traffic junction Cross Street and South Bridge Road. Cross the road and walk down South Bridge Road. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Walk straight down South Bright Road towards Upper Cross Street. Journey time about 5 minutes. [Map]

Wednesday, June 1, 2022

Jia Wei Chinese Restaurant @ Grand Mercure Singapore Roxy - All New A La Carte & Dim Sum Menu In Support Of Local Produce


Jia Wei Chinese Restaurant, located at Grand Mercure Singapore Roxy, introduces new a la carte and dim sum items to support our local produce and reduce the reliance on food imports. Chinese Executive Chef Victor Lee has curated a mouth-watering menu sourcing vegetables and fish from the local farms, incorporating them into the revamped menu.

Wok-fried Daikon Cake with XO Sauce 4.5/5

A must-try is the Wok-fried Daikon Cake ($10) from the dim sum menu with XO sauce. Coated in umami XO sauce, the wok-fried daikon is crispy on the exterior and soft inside. Topped with shredded egg and beansprouts, they give the daikon cake a lift in flavour and texture.

Jia Wei Butterfly Pea Har Gow 4.2/5

Butterfly Pea Rice Roll with Australian Scallop 3.8/5

Giving the classic Har Gow and Rice Roll a modern take is the Jia Wei Butterfly Pea Har Gow ($7.80 for 3pc) and Butterfly Pea Rice Roll with Australian Scallop ($8.80). The Har Gow was plump with crunchy prawns. As for the rice roll, I find the scallop stuffing an unusual choice as the ingredient itself is rather bland in taste. Thanks to delicious soy sauce that lifted the flavour profile.

Crispy Local Soft Shell Crab with Ice Plant 4/5

Moving to the a la carte menu, we started with the Crispy Local Soft Shell with Ice Plant ($22 per serving). A refreshing combination of crispy soft shell crab paired with crunchy ice plant. The whole enjoyment is brightened with the addition of ume infused tomato and yuzu dressing.

Curly Kale Soup 4/5

I am not a fan of kale, but that does not deter me from finishing the Curly Kale Soup ($20 per serving) cooked with braised crab meat and beancurd. It doesn't have the earthy Kale taste, which I dislike. Instead, it felt more like having a bowl of chicken soup with the braised crab meat and beancurd giving it a substantial mouthfeel.

Corn-fed Har Cheong Chicken Slider 4.2/5

One of my favourite dishes for the night is the Corn-fed Har Cheong Chicken Slider ($28) drizzled with yuzu dressing, giving it a tangy kick. A crispy and tender chicken fillet is sandwiched between a soft and fluffy bun. I enjoy the textural combination of soft, fluffy, tender and crisp, all coming together in a delicious bite.

Wok-fried Celtuce Stem 4.5/5

It is my first time trying celtuce stem, and I was surprised by how much I like it. The Wok-fried Celtuce Stem ($24) cooked in Szechuan dried chilli has a delectable sweetness and a delightful crunchy texture.

Crispy Egg Noodle 4.2/5

Regulars can still look forward to perennial favourites and signature dishes on the menu. One of them is the Crispy Egg Noodle ($26) in chicken broth gravy. It even comes with fresh seafood such as prawns and fish slices.

Chilled Homemade Coconut Pudding 4.8/5

Wrapping up our dinner is the Chilled Homemade Coconut Pudding ($15 per serving) with a scoop of vanilla ice cream. The pudding made from fresh coconut water is light and refreshing. It is just a perfect dessert to end the night. 

Note: This is an invited tasting.

Jia Wei Chinese Restaurant
Grand Mercure Singapore Roxy
50 East Coast Road
Level 2
Singapore 428769
Tel: +65 63405678
Nearest MRT: Dakota (CC Line), Paya Lebar (EW Line, CC Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm - 11pm
(Closed on Mon)

1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at Block 99 (Stop ID 81181). Take bus number 31. Alight 6 stops later. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop along Paya Lebar Road (Stop ID 81111). Take bus number 43, 76, 134 or 135. Alight 8 stops later. Walk to destination. Journey time about 18 minutes. [Map]

Saturday, July 13, 2019

Sin Ho @ Bedok North Street 1 Market and Food Centre - Serving One Of The Best Har Cheong Kai In Singapore


So I have heard about this zi char stall at Bedok North Street 1 Market and Food Centre that serves one of the best Prawn Paste Chicken (Har Cheong Kai) in Singapore, and they are sold out pretty fast. The gang arrived as early as 5pm at Sin Ho zi char stall for dinner, so that we manage to have the so-called legendary prawn paste chicken which even MissTamChiak has to made several trips to eat it. The stall sells fish soup in the day, and at night it is turned into a zi char stall offering hearty and comforting cooked dishes.

Prawn Paste Chicken 4.5/5

The sight of the Prawn Paste Chicken ($8 for 6pc/ $12 for 9pc / $16 for 12pc) with its reddish exterior is already a sign of what is good to come. In fact, I could even smell the fermented shrimp paste fragrant when the dish is served. Crispy on the exterior, yet juicy inside flavoured with the distinct fermented shrimp paste, no wonder this dish is so popular with the diners here. In fact, almost all the tables ordered the prawn paste chicken.

Crayfish Seafood Soup 3.5/5

The Crayfish Seafood Soup ($15) is light and sweet. You can find crayfish, clams, tofu, prawns, cabbage and more items in it. I suspect the soup base is what they used for their fish stall, as they also offer the normal Batang Soup on their dinner menu. Though the portion is generous, it lacked that crustacean robustness in the soup.

Prawn Omelette 4/5

The Prawn Omelette ($6) may look like a simple dish, but it is executed to perfection. It has a nice wok hei aroma with a fluffy interior and comes with big juicy prawn in it.

Sambal La La 3.8/5

Last but not least, we had the Sambal La La ($15) with plump and juicy flesh. I personally prefer it to be spicier, but for those that can't take too spicy, this will be just nice.


While most of the stalls are closed for the night, the hawker centre is buzzing with Sin Ho's diners. As it is in a hawker centre, the table seating may not be suitable for large families. And do remember to go early if you want to try the prawn paste chicken, or else prepared to be disappointed.

Sin Ho
Blk 216 Bedok North Street 1
Singapore 460216
Nearest MRT: Bedok (EW Line)

Opening Hours:
Wed-Sun: 5pm - 9pm
(Closed on Mon-Tue)

1) Alight at Bedok MRT station. Take Exit B. Cut through the housing estate and walk to destination. Journey time about 8 minutes. [Map]