Chopsuey Cafe @ Dempsey - Usher in Prosperity with an Exclusive Festive Menu

Chopsuey Cafe at Dempsey will present an exclusive Lunar New Year menu from 20 January to 12 February. The menu offers a fusion of contemporary flavours across an array of à la carte and vegetarian dishes alongside a thoughtfully curated set menu.

Lucky Lunar ‘Lo Hei’

Chopsuey Cafe’s signature Lucky Lunar ‘Lo Hei’ ($68/$88/$128), a vibrant mix of baby romaine, white radish, beetroot, carrot julienne, blueberries, pomegranate, pomelo, chunky cured salmon, toasted peanut crust, white sesame, and crispy wonton skin. The coarser toasted peanut crust added a delightful crunch, while extra virgin olive oil introduced a subtle herbaceous note that elevated this refreshing and textured dish.

Prawn Toasties 4.8/5

Among the starters, the Prawn Toasties ($19) stood out with their juicy king prawn paste. They offered chunky bites encased in an airy, perfectly crisp fried bun. Paired with a chili-dipping gravy, it was a harmonious and satisfying bite.

Crispy Shredded Duck Pancakes 4.5/5

The Crispy Shredded Duck Pancakes ($32) provided a creative twist on the classic Peking Duck. The shredded duck was tender and succulent, complemented by crispy bits and served with soft, chewy wraps that tied the elements together beautifully.

Hot & Sour Soup 2/5

The vegetarian menu offers a Hot & Sour Soup ($14) loaded with tofu, mushrooms, vegetables, vinegar, and a dash of chilli oil for a spicy kick. It was vinegary enough but left an aftertaste that didn't quite work for me.

Crispy Orange Kurobuta Pork 2.5/5

Taiwanese-Style Three Cup Beef Tenderloin 3/5

The menu offers a wide selection of mains. The Crispy Orange Kurobuta Pork ($32), an elevated take on sweet and sour pork, delivered succulent pork morsels, but the overly thick and sweet sauce was overwhelming. The Taiwanese-Style Three Cup Beef Tenderloin offered a slightly more balanced flavour, though it leaned towards sweetness as well.

Steamed Whole Fish 3/5

The Steamed Whole Fish ($112) featured the Catch of the Day, classic with crispy ginger, julienned scallions, and premium soy sauce.

Steamed Free-Range Chicken with Herbs & Hua Tiao Wine 4/5

The Steamed Free-Range Chicken with Herbs & Hua Tiao Wine ($36) was simple but delivered light and comforting flavours with aromatic herbs and the depth of premium Hua Tiao wine. This homely dish, reminiscent of chicken soup, was particularly memorable.

Wok Breath Fried Hor Fun 3/5

Lobster Fried Rice 3/5

Classic dishes like the Wok Breath Fried Hor Fun with Fish ($26) impressed me with a decent amount of wok hei, though the fish slices were rather bland. The Lobster Fried Rice ($42) featured chunks of lobster and boasted distinct grains and flavorful notes from cai po and garlic, but the unexpected sweetness overshadowed its savoury profile.

Stir-Fried Crunchy Leafy Greens 4.5/5

Stir-Fried Crunchy Leafy Greens ($16) featured a mix of Chinese kale and mini chard that were just given a quick sauté with fried garlic cloves, white pepper, and rice wine, preserving the freshness of the greens.

Golden Pineapple Tart 3.5/5

The Lunar New Year-themed menu features a special cocktail and a dessert — the Golden Prosperity Punch ($20) and Golden Pineapple Tart ($18).

The Joyous Reunion Set Menu ($138++ per pax) is designed for groups with a minimum of four pax, includes three delectable starters, a comforting soup dish, and three seasonal main dishes, all served with a side of vegetables and your choice of rice or noodles. A specially curated vegetarian menu is also 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.


Chopsuey Cafe
10 Dempsey Road
#01-23
Singapore 247700
Tel: +65 6708 9288
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Nearest MRT: Napier (TE Line)

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

Direction:
1) Alight at Napier MRT station. Take Exit 2. Walk to bus stop at Napier Station (Stop ID 13011). Take bus number 7, 75, 77, 105, 106, 123 or 174. Alight 2 stops later. Take the stairs up to Dempsey Road. Walk up to Dempsey Hill. Walk right to the back of the cluster. Walk to destination. Journey time about 15 minutes. [Map]

Cheng Hoo Thian Teochew Restaurant (清壺天潮州餐馆) @ Whampoa West - One of Singapore's Oldest Restaurant with a 100 Years' History

Cheng Hoo Thian Teochew Restaurant (清壺天潮州餐馆) at Whampoa has stood the test of time, with a legacy that dates back nearly a century to 1930. Named after its founder, Mr. Koh Cheng Hoo, the restaurant's humble beginnings as a "Zhi Char" stall near Clarke Quay have evolved through decades of relocations, closures, and reopenings. Currently helmed by the founder's youngest son, Mr. Jimmy Koh, the restaurant is celebrating its 7th anniversary at its Whampoa location with a promotional 8-course menu for $690 Nett (10 pax) until 31 Dec 2024. I recently had the opportunity to experience the food here, steeped in tradition and heritage.

Chilled Cold Crab with Yellow Roe and Double Shell 4.2/5

Our meal began with a classic Teochew delicacy — the Chilled Cold Crab with Yellow Roe and Double Shell. The crab was impeccably fresh, with sweet, firm meat and umami-rich roe that delighted the palate. Complemented by two traditional dipping sauces — vinegar and the tangy kek yu (tangerine sauce)—this dish set a high bar for the courses to come.

Double-boiled Chicken with White Fungus & Mushrooms in Korea Ginseng Soup 4.5/5

A highlight of the meal was the Double-boiled Chicken with White Fungus & Mushrooms in Korean Ginseng Soup, a nourishing and aromatic offering. The soup was infused with chicken essence, while the white fungus provided a delightful textural contrast. The addition of Korean ginseng enhanced the flavour while imparting its reputed health benefits, making this a hearty and satisfying course.

Barbecue Suckling Pig 4.2/5

The menu’s incredible value shone through with the inclusion of a whole Barbecue Suckling Pig, perfectly roasted to achieve a delightful, crispy exterior. The crunchy skin paired with the succulent meat was nothing short of a treat, and it easily became one of the standout dishes of the evening.

Steamed Pomfret Teochew Style 4/5

The Steamed Pomfret Teochew Style paid homage to traditional Teochew flavours, featuring a tangy broth made with sour plum and salted vegetables. While the dish retained its quintessential balance of flavours, the fish was slightly overcooked by a minute or two, taking away some of its tender texture.

Pan Fried Bombay Duck Omelette Old School Recipe 4/5

An intriguing addition to the meal was the Pan-fried Bombay Duck Omelette, an old-school recipe not commonly seen on menus today. Contrary to its name, Bombay Duck is a type of fish, not poultry. Its name originated from its pungent aroma during train transportation in Mumbai (formerly Bombay), which led to it being nicknamed "Bombay Daak (Mail)" by locals. Along the way, the British picked it up as the Bombay Duck, and the name got lost in translation. This dish had a nostalgic appeal, and the fluffy omelette paired with the salty, umami flavour of the fish was a delightful surprise.

Stewed Loffah with Punning Beancurd and Prawns 4.2/5

A lighter offering was the Stewed Luffa with Punning Beancurd and Prawns. Simple yet elegant, the dish highlighted the natural sweetness of the prawns and the luffa's earthy flavours, while the beancurd's silky texture tied everything together beautifully.

House Special Teochew Siu-Bee 4.5/5

One of the rarer dishes was the House Special Teochew Siu-Bee, which resembled Siew Mai but was wrapped in a delicate dumpling skin stuffed with minced meat and glutinous rice. Served with black vinegar sauce, this dish provided a multi-textural experience in every bite, making it a unique and memorable part of the meal.

Sweet Yam Paste with Mandarin Orange and Gingko Nuts 5/5

The finale was the Sweet Yam Paste with Mandarin Orange and Ginkgo Nuts, a classic Orh Nee with an exceptional twist. The highlight was the preserved mandarin orange, which underwent an intricate 9-day preparation process involving multiple stages of washing, layering with honey and malt sugar, and slow cooking. This meticulous effort resulted in a beautifully candied orange that perfectly complemented the smooth, rich yam paste. It’s easily one of the best Orh Nee desserts I’ve ever had.

Wok Fried Cai Po Hor Fun 4/5

As the 8-course menu lacked a carbohydrate dish, we opted to add a plate of Wok-fried Cai Po Hor Fun. Unlike the typical stir-fried hor fun, this dish was executed in a style akin to fried carrot cake, with rice noodles encased in a fragrant egg coating. While the execution was excellent, the cai po (preserved radish) flavour could have been more pronounced to elevate the overall dish.

Cheng Hoo Thian Teochew Restaurant continues to be a bastion of Teochew culinary heritage, showcasing flavours and recipes that are increasingly rare in modern dining. With its promotional 8-course menu, the restaurant pays tribute to its rich history and offers tremendous value for a group celebration. It is an experience not to be missed for lovers of traditional Teochew cuisine.


Cheng Hoo Thian Teochew Restaurant
(清壺天潮州餐馆)
Blk 34 Whampoa West
#01-27
Singapore 330034
Tel: +65 6297 7789
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Nearest MRT: Boon Keng (NE Line)

Opening Hours:
Daily: 11am - 230pm, 5pm - 10pm

Direction:
1) Alight at Boon Keng MRT station. Take Exit B. Walk to block 34. Walk towards the end of the block. Walk to destination. Journey time about 5 minutes. [Map]

Crossroads Buffet @ Marriott Singapore Tang Plaza - The Great Irish Beef Feast At Crossroads Buffet

Strategically located at the heart of bustling Orchard Road, Crossroads Buffet continues to live up to its name of serving an international buffet spread that draws influences from all around the world. This March, the restaurant has collaborated with John Stone, a supplier of quality Irish produce, to launch “The Great Irish Beef Feast” menu from now until 31 May 2023.

Sourced from the lush green pastures of Ireland and crowned as the best in the world, John Stone's premium dry-aged Irish beef is famed for its sustainable practices, high-quality tender meats and exceptional flavours. The key to achieving such consistency comes with over 50 years of experience focusing on the optimal ageing period of 21 to 28 days and 100% grass-fed beef for maximum consistency. These are meticulously curated, and the meats can rest and breathe while being stored in controlled conditions.

In addition to its buffet line that features more than 80 dishes, diners can feast on unlimited servings of premium dry-aged Irish beef available across different stations. Get started with the smoky and moist Dry Rub Roast Brisket, Whiskey Aged Cote de Boeuf or perfectly caramelised and fall-off-the-bone Kansas Barbeque Beef Mid Rib at the Carving Station. Each bite of the well-marbled beef is elegantly flavoured and promises incredible juiciness.

Diners can also indulge in other meats besides the beef, such as Grilled T-bone Lamb and Grilled Pork. In addition, the Peri Peri Chicken is well-marinated and perfectly tender.

Go for the hearty Beef Brisket Noodle Soup at the Noodle Bar and customise it with various ingredients that catch your fancy. The aromatic beef broth goes amazingly well with beef meatballs, tendon and sliced beef – it's tender with a light chew and full of gelatinous goodness!

Apart from the Beef Brisket Noodle Soup, you can also DIY your own Nyonya Laksa bowl with different ingredients and a rich, mildly spiced coconut-based broth.

Be sure to check out the Seafood on Ice station and get cracking with Snow Crab Leg, Poached Lobster, Poached Crayfish, Black Mussel, Sweet Prawn and Bottleneck Clam, served on rotation.

For dinner, create-your-own Fisherman’s Pot – take your pick from our fresh Seafood on Ice, choose from three sauces (Singapore Chilli Crab Sauce, Cajun Spiced Roast Garlic Butter or Cheesy Cream) and addon your favourite sides such as Smoked Sausage, Broccoli, Corn on Cob, and have the chef toss them all together.

Regarding the rice and noodle options, some of the favourites you may find at this counter are the Fried Rice with Floss and Fried Beef Hor Fun.

Other crowd-pleasers in their line-up include the Salted Egg Crab, Cai Pu Steamed Fish, Wok-Fried Mala Mini Lobster, and Coffee Sauce Chicken.

Lastly, round up your meal on a sweet note with their wide variety of desserts such as the Chocolate Fudge Cake, Passionfruit Mango Gateaux, Caramel Pear Cake, and Strawberry Mirror Cake. In addition, the Kaya Gula Melaka Cake and Ondeh Ondeh Cake come with an Asian twist. Not to be missed is their Bread & Butter Pudding with Vanilla sauce and the Crème Brulee.

From now until 30 June 2023, diners can enjoy 20% off^ by simply quoting < CR20OFF > when making reservations. Visit https://www.crossroadssg.com/, call 6831 4605 or email mhrs.sindt.fb.reservations@marriotthotels.com.

Monday to Friday (12PM to 230PM):
$65++ per adult
$39++ per child
Saturday and Sunday:
$78++ per adult
$48++ per child

Sunday to Thursday (630PM to 1000PM):
$78++ per adult
$39++ per child
Friday and Saturday:
$88++ per adult
$48++ per child

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.


Crossroads Buffet
Singapore Marriott Tang Plaza Hotel
320 Orchard Rd
Singapore 238865
Tel: +65 68314605
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Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 630am - 10pm

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

Poh Preserved Veg Hor Fun (菜莆河) @ Chinatown Complex Food Centre - The Return Of The Teochew Chai Poh Hor Fun

Poh Preserved Veg Hor Fun (菜莆河) is back at Chinatown Complex Food Centre after abruptly closing its Empress Road Food Centre. The stall currently offers only four items on the menu, a reduction he used to sell at his last stall. From what I read online, Mr Ng, the stall owner, has 20 years of experience working at Shangri-La and Kim Huat Restaurant. He was running the stall alone during my visit.

Preserved Veg Hor Fun 4/5

We had the signature Preserved Veg Hor Fun ($6). I observed how Mr Ng heated up the wok and stir-fried the flat rice noodles in the high heat, infusing them with the wok's breathe (smokiness). After that, beaten egg is poured into the wok, wrapping and sealing the smokiness in the golden egg coat. When one tucks into the plate of noodles, the first thing that hit me was the release of the smokey aroma, followed by the egg's fragrant. It is like having a plate of fried white carrot cake, not getting the crunchy bites of sweet chai poh.

Oyster Preserved Veg Hor Fun 3.8/5

We also had the Oyster Preserved Veg Hor Fun ($6), which is not much different from the original version. However, I find the addition of prawns is better than oysters. The sweetness from the prawns gave the plate of noodles an additional boost in taste profile.

Egg Fried Rice 3/5

The Egg Fried Rice ($5.50) was rather ordinary. The rice texture has a bite, so if you prefer the soft and moist type, this is not for you.

Prawn Paste Chicken 4.2/5

To complement your plate of hor fun or fried rice, I would highly recommend the Prawn Paste Chicken ($10). Deep-fried to golden brown, it was crispy and juicy. The fried chicken was packed with the rich prawn paste flavour, rich and prominent.


Poh Preserved Veg Hor Fun (菜莆河)
Chinatown Complex Food Centre
Blk 335 Smith Street
#02-206
Singapore 050336
Nearest MRT: Chinatown (DT Line, NE Line), Maxwell (TE Line)

Opening Hours:
Tue-Sun: 10am - 3pm
(Closed on Mon)

Direction:
1) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street. Turn right onto Trengganu Street and walk to the end of the street. Cross Smith Street and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Walk to Sago Lane. Turn left and walk down Sago Lane. Walk to destination. Journey time about 3 minutes. Map]