Wok Palace @ Fusionpolis - From Running A Cafe To Operating A Chinese Restaurant

Wok Palace at Fusionpolis is founded by the team behind Coffee Hive. If you work in the CBD area, you probably are quite well acquainted with one of their coffee joints. The growth of their coffee business speared the team to venture into Wok Master, a zi char concept that caters to the suburban crowd. After 3 years of finding their way around the even more intense restaurant industry, Wok Palace marks another milestone for the team. Catering to a more corporate clientele, this new Chinese restaurant serves up a more refined menu that incorporates a contemporary take on Chinese cuisine and homemade delights, along with the local zi char favourites.

Ginseng Chicken Soup 4/5

Boiled over a slow fire for several hours, the Ginseng Chicken Soup with Sea Whelk ($12) was full-bodied and milky, with a slightly gelatinous texture which I could feel it with my lips in every sip.

Scallop Roll 3.8/5

Scallop Roll with Braised Daikon and Pork Broth ($23.80) is a sophisticated dish that uses sashimi grade scallop. Minced and rolled into a wrap, encased within is minced pork and shrimps, mixed with diced carrots and water chestnut for a right amount of refreshing crunch. What I find lacking is a better accompanying broth.

Homemade Kale Tofu 4/5

Homemade Kale Tofu ($6) brings joy to the diner with its crisp exterior and an interior so soft and tender texture, almost like a dessert soya beancurd. Wholesome with a piece of mushroom sandwiched between the tofu and tomato, bigger sized tofu would have made it into a delicious light main on its own.

Braised Beef Cheek 4.5/5

The front-page cover of the menu sits their signature - Braised Beef Cheek with Organic Kale and Confit Tomato ($28). This beef cheek is probably one of the best that I have had so far this year. Perhaps these beef cheeks have been braised and not sous-vide, which some places have chosen to adopt such a method, the meat was fork-tender and moist with a gelatinous texture, rather than stringy and flat in taste.

3 Combination Roast Meat 3/5

Wok Palace serves up pretty sumptuous roast meats too. The Roasted Pork was succulent with a jacket of crispy skin, and the Roasted Duck was very well done also, with just the right amount of seasoning. The Char Siew had a good ratio of meat to fats, but it was a tad chewy. I reckon it needed more time in the oven to break down the fats further, as well as to caramelise the exterior even more.

I feel Wok Palace is an exciting addition to our local Chinese restaurant establishments, given its background and the years they took to reach this stage.

Written 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.


Wok Palace
1 Fusionopolis Way
#02-01/02
Singapore 138632
Tel: +65 69099856
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Nearest MRT: One North (CC Line)

Opening Hours:
Mon-Sun: 10am-10pm

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

Cook & Tras Social Library @ Six Senses Maxwell - New Progressive Menu Melds Tradition And Modernity

Cook & Tras at Six Senses Maxwell is a Social Library restaurant and bar that houses more than 3,000 titles on topics curated by the United Kingdom’s Ultimate Library. Even before settling in, you may find yourself wandering from 'room' to 'room', partitioned by the shelves of books, which cover topics ranging from wellness and nutrition to climate change and sustainability, even natural history. You are invited to pick up any of these books to accompany your time at Cook & Tras. While the books nourish your mind, the brand new Straits Heritage and Southern European menu shall take care of your soul. Align with Eat With Six Senses programme, Executive Chef Ian Mancais takes extra care in creating dishes that are healthy and clean, using sustainable and organic ingredients, including local produce.

Vine Tomatoes & Mixed Melon (sharing portion) 3.5/5

A great way to wake up the palate is this Vine Tomatoes & Mixed Melon ($22), featuring homemade citrus granite, burrata and lemon balm vinaigrette. The sweet vine tomatoes soaked up the lemon balm vinaigrette really well, which was really sour at some bites. It was this level of acidity that worked with the tangy granite, the sweet melon and creamy burrata.

Lean Green Kale 3/5

Too green for some, but I love the crunch in this Lean Green Kale ($18), showcasing the beauty of simply vegetables by tossing the various vegetables in mustard seed dressing.

Steak Chimichurri 2.8/5

Librarian’s Signatures include the Steak Chimichurri, available in Tenderloin ($65), Rib Eye ($55) or Sirloin ($45) cut. It is served with roasted garlic puree and house-made chimichurri sauce. While the chimichurri sauce cut the richness of the meat, the combination with the pickled onions was too acidic.

Baked Barramundi 4.5/5

I very much preferred the Baked Barramundi ($28), served with natural yogurt, pickled pineapple achar, shredded iced leek and lemon olive oil. An interesting element on this dish was the addition of dark soy sauce, which lent a dark, sweet flavour to the dish. The barramundi was baked till perfection. It was so moist and tender, a texture that I would expect from a fresh catch.

Iberico Pork Sate 4/5

If you manage to get some time off between 11 am to 3pm, drop by for its $9 Hawker Fare Express. Although using premium ingredients do not always equate to better execution of the dish, but this Iberico Pork Sate ($9) has all the elements done right. Using Iberico pork, the skewers were naturally tender, and the tumeric rub gave them the sate's its characteristic colour and flavours. The Peanut sauce was robust, and the ketupat had a slight fluffiness to it. I love the achar too, which was pickled with bay leaves for its health benefits.

Red & Keep Popping ($16) serves as a palate cleanser before desserts. Pop it into your mouth like an oyster and outburst the sour concoction of sour plum, hibiscus, osmanthus.

Black on Black 4.2/5

Black on Black ($22) is one of my favourite dishes of the night. Using 72% Single Origin Araguni chocolate, all the different textural chocolate elements on the dish were bittersweet, with the tuile extra dark and bitter. But this dessert wouldn't be completed without the classic pairing with sour cherry, which was discreetly made into Bamboo Charcoal Cherry sorbet served at the side.

Camp Fire S’mores 2.5/5

The Camp Fire S’mores ($20) made quite an entrance with smoke hovering over the cute torched marshmallow. The smoke seemed to coat every component on the dish, and not all were palatable.

Cook & Tras's new menu is extensive not just on food, but beverages as well, which includes Kombucha and special tonics. The mirrored ceiling and the custom-designed European furnishings may seem rather opulent at first glance, but the surrounding dark-wood shelvings and warm lights provide an intimate and cosy ambience. Alone or with a group, I believe there will be an ideal spot for you.

Written 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.


Cook & Tras Social Library
Six Senses Maxwell
20 Cook Street
Singapore 078857
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Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours
Mon-Sun: 630am - 12midnight

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Tras Street. Turn right onto Tras Street. Walk down Tras Street. Walk to destination. Journey time about 6 minutes [Map]

Koon Signatures @ Bukit Timah - More Than Just Traditional Bak Kut Teh

Koon Bak Kut Teh at Bukit Timah opened its door in 2012, serving traditional Bak Kut Teh and other home-cooked dishes. As competition within the industry gets tougher, its founder Moses, decided to revamp the outlet by improving its interior and ambience, and most importantly, incorporating dishes that deviates from his usual classics. With the transformation, it has also renamed the restaurant as Koon Signatures.

Mushroom Buns 3/5

I thought these Handmade Mushrooms Buns gels pretty well with Bak Kut Teh concept. I was half expecting it to taste like our typical Chinese mushroom bun with custard filling but it turned out to be minced mushrooms filling which lean towards the flavour of a western mushroom soup. I like the filling but the texture of the bun was a little too soft.

Classic Bak Kut Teh 3/5, Braised Phoenix Claws 3.5/5

The Classic Bak Kut Teh ($6.50) was decent though it is supposed to be its core dish. The soup was peppery but slightly watered down. I like the Braised Phoenix Claws much more. They were fatty and not too highly flavoured with the braising sauce. The fried you tiao seemed to have an additional layer of crispiness to it, definitely one of the better ones I ever had.

Modern Braised Meat Rice 4/5

I would say its Modern Braised Meat Rice ($8.90) outshines its classic. Wholesome with sauteed cherry tomatoes and mushrooms, the melt-in-your-mouth braised pork didn't seem to leave any trace of fats in my mouth, and no lingering porky flavour. The crunchy pickled cucumber slices added to the pleasure. In CBD area, this would have been a hit.

Char Siew Chicken 3/5 and Deep Fried Pork Belly 3.5/5

Koon's signatures include Char Siew Chicken ($8.90) and Deep Fried Pork Belly ($8.90). Ordering the Signature Platter ($16.90) will get you both. The Char Siew Chicken was quite successful in getting the char siew flavours right, especially those desirable burnt ends. But I find the glaze too much on the meat which made it a little too sweet. The pork belly was like KFC's original chicken, which has a thin layer of crisp crust that stays even after a while.

Superior Chicken Stew 3/5

The Superior Chicken Stew ($8.90) with fish maw serves as a very comforting meal for one. It looked promising but the soup didn't taste as rich as expected, nor it has the consistency of a nourishing fish maw soup.

Kale 4/5

I love its Braised Kale with Superior Stock ($11.90)! So much that I could finish the entire plate. The kale was pretty much being left alone, only lightly flavoured with garlic and pork belly to mellow out its rawness.

Black Sesame Lava Cake 3/5

One of its latest creations is this Black Sesame Lava Cake with Glutinous Rice & Gelato ($11.90), which has a slight Japanese feel to it. The black sesame was rich but the sweetness level was way over the limits, especially after a meaty meal. I love the unsweetened glutinous rice which combines well with the gelato. Still, with such comprehensive spread that caters to different crowd, Koon Signatures is a great option for a casual family gathering.

Words and photos 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.


Koon Signatures
10 Cheong Chin Nam Rd
Singapore 599735
Tel: +65 64630111
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Website
Nearest MRT: Beauty World (DT Line)bak

Opening Hours:
Daily: 11am - 2am

Direction:
1) Alight at Beauty World MRT station. Take Exit B. Walk to destination. Journey time about 3 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]

Ash & Char @ McCallum Street - Relaunched and Revamped Into A Chic Gastrobar

Ash & Char at McCallum Street has officially joined the family WEROC Group, who owns and manages a portfolio of lifestyle and entertainment brand. Formally a cafe, Ash & Char has been revamped into a Gastro Bar. With 2 large lightbulbs "chandaliers" mounted on the ceiling as centrepieces, luminating the tuxedo black tables that are matched with sleek black, gold and silver high stools, Ash & Char eases between a cosy venue for lunch during day time and a chill out place as the sun sets.

Crispy Cauliflower 3.8/5

Grill and char cooking methods lie at the core of Ash & Char's concept and I thought this Crispy Cauliflower showcases that fully. Dressed with gremolata, an Italian sauce concocted using lemon zest, garlic, soy and parsley, its sweet, bitter and tangy notes bind well with the slight smokiness of the crisp exteriors of cauliflowers, transforming these humble stalks into addictive bites.

Crispy Kalemari 3.8/5

Crispy Kalemari was ingenious. The rather skinny fried calamari would have otherwise been a rather mediocre cafe side if not for the crisp baked Kale. The color juxtaposition is refreshing, the batter of the calamari was light and flavourful and if there was any bits of greasiness, the crackly kale balanced that out.

Mayura Choco Wagyu 3.5/5 and Signature Char Siu 3.5/5

Two notable items in Ash & Char are their Signature Char Siu and Mayura Choco Wagyu ($18). Rewinding to more than a year ago when I first tasted this Char Siu, it was good but I felt it had a lot of potential to be even better. The honey and soy glaze was moreish yet easy on the palette. As for the meat, those slices with charred edges were extra delicious as the burnt fats tend to melt away with ease, releasing to the meat most of its flavour. If only there were more of such pieces on the plate. However, it seems that nothing has quite changed after trying it for the second time. As for the famed Mayura Choco Wagyu, coming from herds raised with chocolates in their diet, I believe the legendary chocolate flavour would be more pronounced should the meat be treated differently instead of being cut into cubes.

Mentaiko Salmon Aburi bowl 3.5/5

Meant to serve up as a cosy venue for lunch as well, there are a range of pastas and rice bowls to choose from. Mentaiko Salmon Aburi Rice Bowl ($16) is a crowd-pleaser with the layer of torched mentaiko atop the salmon fillet. As much as I love aburi half-cooked style, the salmon fillet is meant to be fully cooked. It gets a bit dry at the skinnier ends but the creamy mentaiko helps to add some fattiness to it.

Tom Yum Seafood Pasta 3.5/5

Tom Yum Seafood Pasta ($16) is one of the mainstayers in the menu. The tangy and fiery Tom Yum sauce is what makes it so popular among their customers. Pairing seafood with it is like a bowl of Tom Yum Gong with flavours being concentrated into a pasta dish.

Creamy Smoked Duck Pasta 2.5/5

As for the Creamy Smoked Duck Pasta ($16), I feel more can be done to elevate this dish that is worthy of their new modern Gastro Pub image. The seemingly dehydrated duck slices can definitely be thicker to begin with.

Char-grilled Waygu Burger 3/5

For classic gastro bar food, we had AC Char-grilled Wagyu Burger ($22) and Fish & Chips ($18). The Waygu patty wasn't as juicy as expected, if not, the light charcoal bun would have been perfect to balance a rich patty. As for the Fish & Chips, what makes it different is the herbs embedded within the batter that seasons the fish naturally.

Fish & Chips 3/5

If you can't make up your mind on what to order, simply go for the WEROC Wings and create a wings platter. One look at the plump chicken wings is enough to whet your appetite. On our platter were Har Cheong Gai ($12/4pc), US Buffalo ($14/4pc), Japanese Teriyaki ($12/4pcs), with side dips at $2 each. They were indeed as juicy as they appeared and the sauces made each finger licking good.

WEROC Wings 4/5

If you have seen or heard about blue wine, here is the chance to try it yourself. Please don't mistaken it as your blue pea flower drink! WEROC exclusive blue wine - Santa Cruz de Alpera Blue Frizzante is an easy to drink wine with tropical notes which makes it suitable for an afternoon tipper, perhaps like 3pm on a Friday? What gives it the deep blue color is simply a food grade colorant. A stronger option would be the Whisky Sour. This chilled and sour concoction is a much needed remedy to wake up the dull taste buds after a long day and I like how the egg white gives it its creamy body and texture.

Blue Wine and Whisky Sour

It is easy to be allured by its grand curve wide frontage where the outdoor bar is, especially when the Tapas and Cocktails Happy Hour promotion starts early, from 3pm to 8pm daily.

Words and photos 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.


Ash & Char
21 McCallum Street
Singapore 069047
Tel: +65 91328880
Facebook
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Thu: 1130am - 11pm
Fri: 1130am - 12midnight

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk to junction of Telok Ayer Street and McCallum Street. Journey time about 5 minutes. [Map]