Jiang-Nan Chun @ Four Seasons Hotel Singapore - New Winter Menu To Celebrate Its Second Consecutive Michelin One Star Award

Jiang-Nan Chun at Four Seasons Hotel Singapore has once again received One Michelin Star in the Michelin Guide Singapore 2019. Being the second consecutive year to be awarded this accolade, Jiang-Nan Chun has launched a Winter Menu to celebrate this occasion. Designed by Executive Chinese Chef Tim Lam, the man who brought Jiang-Nan Chun to where it is today, this six-course seasonal menu embodies the principle of "align and nourish" during the cold season. Each dish is meant to rebalance and re-energise you from within, starting from using only the best available ingredients at this time of the year.

Trio Platter 3.8/5

Starting your meal is a trio platter of Steamed Xiao Long Bao with Black Truffle, Deep-fried Japanese Oyster and Honey Glazed Pork Collar. What sync these 3 items together was the luscious mouthfeel that each provides. The Xiao Long Bao oozed warm and savoury juice infused with earthy flavours of the truffle, which have developed over time inside the heated pocket. The Japanese oyster was plump and deep-frying it gives a crust that contrasts nicely with its texture, which may otherwise be a tad gooey for diners who ain't into oysters.

Double-boiled Mini Buddha Jumps Over the Wall 4.5/5

The second course is Double-boiled Mini Buddha Jumps Over the Wall in Thick Chicken Broth. Much consideration has been given to the preparation work. As boiling the soup for too long may cause it to be overly "heaty", even though the common belief of the brewing period is the longer the better, the soup is boiled for only 2 hours, and then simply let it sit for a period of time for the ingredients to slowly release their nutrients. Hence the soup, even with its clear consistency, laced my lips with a gelatinous layer with every sip.

Steamed Prawn with Crab Roe 4.5/5

Next up was Steamed Prawn with Crab Roe and Jade Sauce on Egg White. I like how the crab roe gives that boost of texture to the egg white and fire up the dish with its vibrant colour and flavours.

Deep-fried Beef Cheek 4.2/5

Moving on to a more highly flavoured dish, we had Deep-fried Beef Cheek with Radish and Sakura Shrimps in Chu Hou Sauce. Radish is a winter produce that is good for nourishing, and its qualities are apt to pair with meat. The beef cheek has been braised for 4 hours before being deep-fried. I enjoy the paper-thin tempura-like crust, which further brings out the tenderness of the beef and its gelatinous qualities.

Simmered Inaniwa Udon 4.2/5

To balance the heavier course, the meal will end with a very light Simmered Inaniwa Udon with Scallop and Tomato. With the soup so flavourful yet gentle, I believe I could finish it even if the portion is that of a standard ramen bowl.

Chilled Chinese Pear with Peach Resin and Lotus Seed 4.5/5

The Winter Menu ends with a Chilled Chinese Pear with Peach Resin and Lotus Seed. The huge, chewy peach resin was such a treat.

The Winter Menu is available at $168 per person, from 1 October to 22 December at both Lunch and Dinner Daily.

Written and photography 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.


Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317220
Facebook
Website
Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Walk to Hilton Hotel. Go to level 2. Follow the passageway to Four Seasons Hotel. Walk to destination. Journey time is about 12 minutes. [Map]

Michelin Guide Singapore 2019 - For The First Time We Have Two Michelin 3-Stars Restaurant In Singapore

Michelin Guide Singapore has announced the winners of 2019. This year a total of 44 restaurants have made it to stardom, receiving their star. This is an increase of 5 starred restaurant compared to 39 last year.

9 new restaurants received their one star this year making it into the 2019 listing. There are five 2-star restaurants. Zen is new entry getting 2 stars in its debut while Saint Pierre gets promoted to 2-star restaurant, joining Shisen Hanten, Shoukouwa and Waku Ghin.

Finally, a new era in Singapore's gastronomy scene with the birth of two new 3-star restaurant - Les Amis and Odette.

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Michelin Starred Restaurants 2019

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3 STARS
Les Amis
Odette

2 STARS
Saint Pierre *PROMOTE
Shisen Hanten
Shoukouwa
Waku Ghin
Zen *NEW

1 STAR
Alma
Basque Kitchen by Aitor *NEW
Beni
Braci
Buona Terra *PROMOTE
Burnt Ends
Candlenut
Cheek Bistro *NEW
Chef Kang's
Corner House
Cut
Garibaldi
Hawker Chan
Hill Street Tai Hwa Pork Noodle
Iggy's
Imperial Treasure Fine Teochew Cuisine (Orchard)
Jaan by Kirk Westaway
Jag *NEW
Jiang-Nan Chun
Labyrinth
Lei Garden
Lerouy *NEW
Ma Cuisine
Meta *NEW
Nouri
Putien (Kitchener Road)
Rhubarb
Shinji (Bras Basah Road)
Shinji (Tanglin Road)
Summer Palace
Summer Pavilion
Sushi Ichi
Sushi Kimura
Table65 *NEW
Terra *PROMOTE
The Song of India
Vianney Massot *NEW

Like what I have mentioned in my visit to Jag, my prediction was correct that the restaurant will get a star this year. Congratulations to Chef Jeremy Gillon. The other new 1-star restaurants are Basque Kitchen by Aitor, Buona Terra, Cheek Bistro, Lerouy, Meta, Table65, Terra and Vianney Massot.

Unfortunately, Crystal Jade Golden Palace and Whitegrass have fallen from the list this year. Whitegrass didn't make it to the list after it reopened under a new chef this year when Chef-owner Sam Aisbett closed the restaurant back in December 2018 after bagging one Michelin star in 2017 and 2018.

Do visit Michelin Guide Singapore https://guide.michelin.com/sg/en for more details.

Chef Kang Noodle House @ Jackson Square (Toa Payoh) - Michelin Bib Gourmand Wanton Mee

I had heard of the snaking queue with waiting time up to 2 hours at Chef Kang Noodle House when it first opened in December 2018 at Jackson Square. You can't blame the popularity of the hawker stall when it is opened by one Michelin starred Chef Ang Song Kang of Chef Kang's Kitchen. The fairy tale continues with the recent release of Michelin Bib Gourmand 2019. Chef Kang Noodle House is one of the 58 awardees of Michelin Bib Gourmand 2019. What an achievement of the wanton mee stall, winning such a prestige award in less than a year of their opening.

There are only 3 items on the menu. Noodle with Char Siew and Wanton ($5), Noodle with Shredded Abalone, Char Siew and Wanton ($10), Char Siew ($10). I ordered both the noodle dishes to try.

Noodle with Char Siew and Wanton 4.5/5

For five dollars, you get a plate of noodle with fatty char siew, pork lard, greens and wantons. What impresses me at Chef Kang Noodle House is down to each component on the plate of wanton mee. The char siew is fatty with a nice char on the exterior. Just look at the layer of fats and lean meat. The noodle is springy with a delightful bite, complemented by the delicious dark sauce. The wanton was plump and generous filling such as prawn, minced pork, black fungus and water chestnut. In fact, I find it more towards a dumpling than a wanton.

Shredded Abalone, Char Siew and Wanton 4.8/5

For another extra five dollars, you get shredded abalone with the char siew wanton mee. Initially, I thought the shredded abalone is chicken. It does look like it isn't it? The chicken itself can be quite dry to go with the noodle; hence, the soft and bouncy texture of the abalone is a good replacement enhancing the full enjoyment and balance of the dish.

Do note that Chef Kang Noodle House is located inside Jack Square, surrounded by building blocks. Hence it can't be sighted from the main road. One needs to make its way into the industrial cluster, and it is located in the canteen around in between block A and B.


Chef Kang Noodle House
Jackson Square
Block A
11 Toa Payoh Lorong 3
Singapore 319579
Nearest MRT: Braddell (NS Line),

Opening Hours:
Tue-Fri: 8am - 4pm
Sat-Sun: 8am - 2pm
(Closed on Mon)

Direction: 
1) Alight at Braddell MRT station. Take Exit A. Walk to bus stop at Block 111 (Stop ID 52161). Take bus number 235. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Toa Payoh MRT station. Take Exit B. Walk to Toa Payoh Bus Interchange (Stop ID 52009). Take bus number 28, 73, 88, 155, 157, 159, 163. Alight 4 stops later. Walk to destination. Journey time about 12 minutes. [Map]

Michelin Bib Gourmand Singapore 2019 - 58 Restaurants and Hawkers. Who Is In and Who Is Out?

Michelin has released its Bib Gourmand Singapore 2019 awardees. A total of 58 restaurants and hawkers made it into this year's list. There are a total of 12 new entrants. Compare to the release of 2018 bib gourmand list, 4 of last year's winner has been dropped from the list, 2 hawker and 2 restaurants.

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Michelin Bib Gourmand Awardees 2019

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A Noodle Story (Amoy Street Food Centre)
Alliance Seafood (Newton Food Centre)
Anglo Indian (Shenton Way) New
Ar Er Soup (ABC Brickworks Market and Food Centre)
Balestier Road Hoover Rojak(Whampoa Makan Place)
Bar-Roque Grill
Beach Road Fish Head Bee Hoon (Whampoa Makan Place) New
Bedok Chwee Kueh (Bedok Interchange Hawker Centre) New
Bismillah Biryani
Chai Chuan Tou Yang Rou Tang (Bukit Merah View Market and Hawker Centre)
Chef Kang's Noodle House New
Chen's Mapo Tofu New
Chey Sua Carrot Cake (Toa Payoh West Market & Food Centre)
Chuan Kee Boneless Braised Duck (Ghim Moh Market & Food Centre)
Depot Road Zhen Shan Mei Claypot Laksa (Alexandra Village Food Centre)
Eminent Frog Porridge & Seafood (Geylang Road Lorong 19)
Famous Sungei Road Trishaw Laksa (Hong Lim Market & Food Centre)
Fresh Taste Big Prawn Noodle (Zion Riverside Food Centre)
Fu Ming Cooked Food (Redhill Food Centre) New
Guan Kee Fried Kway Teow (Ghim Moh Market and Food Centre) New
Hawker Chan Soya Sauce Chicken Rice & Noodle (78 Smith Street)
Heng (Newton Food Centre)
Hjh Maimunah (Jalan Pisang) New
Hock Hai (Hong Lim) Curry Chicken Noodle (Bedok Interchange Hawker Centre) New
Hong Heng Fried Sotong Prawn Mee (Tiong Bahru Market)
Hong Kee Beef Noodle (Amoy Street Food Centre)
Hong Kong Yummy Soup (Alexandra Village Food Centre)
Hoo Kee Rice Dumpling (Amoy Street Food Centre)
Indocafe - The White House New
J2 Famous Crispy Curry Puff (Amoy Street Food Centre)
Ka Soh (Outram Park)
Koh Brother Pig's Organ Soup (Tiong Bahru Market) New
Kok Sen
Lagnaa
Lao Fu Zi Fried Kway Teow (Old Airport Road Food Centre)
Lian He Ben Ji Claypot Rice (Chinatown Complex)
Man Man (Tanjong Pagar)
Muthu's Curry (Little India)
Na Na Curry (Bukit Merah View Market & Hawker Centre)
New Lucky Claypot Rice (Holland Drive Market & Food Centre)
Outram Park Fried Kway Teow Mee (Hong Lim Market & Food Centre)
Shi Hui Yuan (Mei Ling Market & Food Centre)
Shirokane Tori-tama
Sik Bao Sin (Desmond's Creation)
Sin Huat Eating House
Sin Kee Famous Cantonese Chicken Rice (Holland Drive)
Song Fa Bak Kut Teh (New Bridge Road)
Tai Wah Pork Noodle (Hong Lim Market & Food Centre)
The Blue Ginger
Tian Tian Hainanese Chicken Rice (Maxwell Food Centre)
Tiong Bahru Hainanese Boneless Chicken Rice (Tiong Bahru Market)
Tiong Bahru Yi Sheng Fried Hokkien Prawn Mee (ABC Brickworks Market & Food Centre)
To-Ricos Guo Shi (Old Airport Road Food Centre) New
True Blue Cuisine
Whole Earth
Yhingthai Palace
Zaffron Kitchen (East Coast)
Zai Shun Curry Fish Head

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Michelin Bib Gourmand 2019 - New Entrants

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Anglo Indian (Shenton Way) New
Beach Road Fish Head Bee Hoon (Whampoa Makan Place) New
Bedok Chwee Kueh (Bedok Interchange Hawker Centre) New
Chef Kang's Noodle House New
Chen's Mapo Tofu New
Fu Ming Cooked Food (Redhill Food Centre) New
Guan Kee Fried Kway Teow (Ghim Moh Market and Food Centre) New
Hjh Maimunah (Jalan Pisang) New
Hock Hai (Hong Lim) Curry Chicken Noodle (Bedok Interchange Hawker Centre) New
Indocafe - The White House New
Koh Brother Pig's Organ Soup (Tiong Bahru Market) New
To-Ricos Guo Shi (Old Airport Road Food Centre) New

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Dropouts

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A check against last year list, 4 of them has dropped out from this year list. The dropouts are Rolina Traditional Hainanese Curry Puff, Shi Wei Da, New Ubin Seafood and The Coconut Club. To be fair, New Ubin Seafood at Hiil View is closed, and The Coconut Club has relocated, probably that is why they didn't make it to the list this year.

The Song of India @ Scotts Road - The Lesser Known Value For Money Weekday Buffet Lunch And Sunday Buffet Lunch

The Song of India at Scotts Road has been known for its Michelin-starred fine Indian dining. While the exquisite Indian cuisine is what many seek for, The Song of India also offers fuss-free weekday buffet lunches ($36.90) and Sunday buffet brunch ($46.90).

Salad and Chaat 3.5/5

Situated in a charming, old colonial bungalow, its tranquil site was simply perfect for a Sunday brunch. Starting my brunch with my usual greens, my good old salad plate was definitely spiked with much more zest and tang with elements such as Raita and Goan Brinjal Pickle. The popular street food Chaat was available too.

Tomato Shorba 3.5/5

I fell in love with this super tangy tomato and coriander broth at my previous tasting at Melt, Mandarin Oriental Singapore. This Tomato Shorba was less thick, but it was equally punchy. Its sourness made my face puckered up at times, but that is what made it so addictive.

Chillas 3/5

For some wholesome breakfast pancakes, there is a Live Chef's Food Station that serves Chillas, a savoury pancake made with gram flour, spices and herbs. I like its chewy texture, which allows me to enjoy its spiced flavours more.

Bhindi Tomato Malasa 4/5

Mirch Ka Salan 4/5

From the Mains, it was my first time trying Bhindi Tomato Malasa and Mirch Ka Salan, and I love them both! Although both were rather heavy dishes, there was a touch of tanginess in both dishes that balanced that richness. Mirch Ka Salan was especially memorable with its deep fried green chillies, which gave a kick of fieriness in every bite. That will leave you wanting for more.

Lamb Roganjosh 3.5/5

Another item worth raving about is the tender and mouthwatering Lamb Roganjosh. Best served with its Vegetarian Dum Biryani.

Butter Chicken 3/5

Fish Biryani 3/5 and Bengal Prawn Curry 3/5

Familiar dishes include Butter Chicken, and seafood options are available as well, such as Fish Biryani that was loaded with chunks of tandoori fish, and Bengal Prawn Curry.

Dum Potato Banarasi 3/5

Kadai Panner 3/5

The range of mains also covers a few meatless dishes such as Dum Potato Banarasi and Kadai Panner.

Sweets 3.8/5

Somehow, when comes to Indian cuisine, mixing in some sweets in between bites just makes the meal even more delish. I did that with Dried Fruit Rice Kheer and Baked Gulab Jamum. Both had the right level of sweetness. I usually shy away from the Gulab Jamum, but these cardamon sweet treats were perfect with my cup of Masala Tea.

And to go with all that curries, other than rice, you have freshly made naans that made all things finger-licking good.

The Sunday Buffet Brunch is also suitable for families as children under 12 dine for free. As it is Chef Mural’s philosophy and passion to spread the richness and diversity of regional Indian cuisine, menus are changed weekly to reflect a ‘journey through India’ through the dishes.

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.


The Song of India
33 Scotts Road
Singapore 228226
Tel: +65 68360055
Facebook
Nearest MRT: Newton (DT Line, NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 11pm

Direction: 
1) Alight at Newton MRT station. Take Exit B. Walk to bus stop at Newton MRT station (Stop ID 40189). Take bus number 5, 54, 124, 128, 143, 162, 167, 171, 518 or 700. Alight one stop later. Cross the road. Walk to destination. Journey time about  6 minutes. [Map]

Bacchanalia by Vianney Massot @ Hong Kong Street - Probably Aiming For Its Second Star With Chef Vianney At The Helm

The wait is over as Bacchanalia, the one Michelin-starred restaurant reopens after a two-month revamp. Besides the refreshed interior, it also welcomes a new executive chef, Chef Vianney Massot previously from the now-defunct two Michelin-starred L'Atelier Joel Robuchon Singapore. In addition, Chef Vianney has also curated a brand new menu that showcases his French techniques with the use of Asian spices in his dishes.

There are only two menus for the time being, The restaurant offers a five-course lunch degustation ($158++) and seven-course dinner degustation ($298++). We started with some complimentary bread and butter before moving to the dishes.

Crispy Sphere of Young Comte Cheese 4/5

I am actually not sure whether the Crispy Sphere of Young Comte Cheese is part of the seven-course menu as I was told the Foie Gras Symphony is actually the amuse bouche. Probably this is a welcome snack or extra amuse bouche? Nevertheless, I enjoy the lightness of the crispy cheese which is pretty delightful for a bite.

Foie Gras Symphony 4.2/5

Foie Gras Symphony is probably the most generous amuse bouche I have ever encountered. It is actually a whole dish by itself. On the plate is a bed of foie gras cream cooked with port wine, with a layer of duck jelly on top. The yellow dots are corn puree topped with concentrated parsley. In the middle is crunchy popcorn sitting atop white truffle shavings. It is like having a plate of concentrated soup with the different combination coming together. A distinctly flavour I picked up is the pungent Sarawak pepper in the dish, giving it a peppery finishing.

Scallop Ravioli with Kumquat Emulsion 3.5/5

The Scallop Ravioli with Kumquat Emulsion is demonstrates Chef Vianney's culinary philosophy at Bacchanalia, incorporating Asian flavours in his French cooking techniques. The Hokkaido scallop is crowned with uni and imperial caviar, accompanied with stalk of young baby leek. The interplay of crunchy and creamy is a hit and miss for me. The hit is the delicious kumquat emulsion and the miss is actually the same thing as I can't really taste the kumquat in it.

Ceps Tartelette 4/5

Beautifully plated like a rose are slices of French porcini mushroom and eggplant that forms the Ceps Tartelette. Underneath the lovely rose petals is actually a thin circular crisp. What actually interests me more is the accompanying mushroom consomme that has chicken essence and ginger in it. Another interesting combination of incorporating Asian flavours with French techniques.

Alba White Truffle Tagliatelle 3.8/5

The pairing of pasta and uni is quite common but pasta with Shanghai hairy crab is a new to me. The Alba White Truffle Tagliatelle comes with ribbons of pasta coated in a creamy sauce made with Shanghai hair crab. You can also find bits of female crab roes in it. The jewel of the crown has to be the white truffle shavings. While the dish is excellent on its own, I felt that it didn't really showcases the umami flavour of the hairy crab roes.

Slow Cooked Bresse Chicken 4.2/5

I am really excited when I get to know that I am having Slow Cooked Bresse Chicken with Ivory Sauce. This is because I am having the most expensive chicken in the world - poulet de Bresse. Accordingly to an article in CNN Travel, the chicken can cost up to $40 Euro per kilogram which is around $63 Singapore dollar per kilogram. That is an expensive chicken.

I am not sure how the chicken was cooked but the chef definitely gives justice to the expensive ingredient. The chicken is sweet, moist and tender. Personally I thought the chicken skin was quite unique, it is not the jelly type we used to get from poached chicken but somewhat rubbery in a good way. It has a contrasting crunchy texture which I enjoyed. Not forgetting the luscious ivory sauce that complements the chicken excellently. In our local contexts, chicken comes with chicken rice. At Bacchanalia, the Bresse chicken is served alongside a creamy and cheesy plate of risotto.

Fresh Tropical Fruit 3.5/5

The palate cleanser is the Fresh Tropical Fruit in a medley of diced pineapple and passionfruit, topped with light coconut foam. The acidity of the diced fruits is harmonised by the sweetness of the coconut foam, for a refreshing finish.

Orange and Ctrus Marmalade 3.8/5

Dessert is Orange and Citrus Marmalade made from blood oranges. A round shaped bergamot sorbet rests atop slices of orange flesh and earl grey tea jelly. On the side are dollops of vanilla cream and crispy-dried oranges. It is a nice dessert but I was somehow expecting something more, probably more sophisticate and complex.

With the new Executive Chef at the helm, it probably signals the ambition of Bacchanalia to soar greater high in the Michelin recognition. After trying the dishes by Chef Vianney, I can clearly taste the message in his food, using French techniques with Asian flavours. As for the price point, I felt it is expensive for a one Michelin-starred restaurant.

Note: This is an invited tasting.


Bacchanalia By Vianney Massot
39 Hong Kong Street
Singapore 059678
Tel: +65 69096360
Facebook
Website
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Tue: 630pm - 10pm
Wed-Sat: 12pm - 2pm, 630pm - 10pm
(closed on Sun-Mon)

Direction: 
1) Alight at Clark Quay MRT station. Take Exit E. Cross the road using the overhead bridge. Turn left and walk down New Bridge Road. Turn left onto Hong Kong Street. Walk to destination. Journey time about 5 minutes. [Map]

Summer Pavilion @ Ritz Carlton Hotel - New Tasting Menu Showcasing New Culinary Highlights

Congratulation to Summer Pavilion at Ritz Carlton Hotel for receiving its third consecutive one-star rating by the Michelin Guide Singapore. In celebration of this prestigious achievement, Summer Pavilion has launched a new tasting menu priced at $168 per pax, specially crafted by Chef Cheung Siu Kong. Diner can add an additional $88 for wine pairing.

Egg White with Caviar 3.5/5

We started with the Amuse Bouche which is Egg White with Caviar on a crispy seaweed. A delightful bite size starter, kick starting the meal at Summer Pavilion.

Smoked Duck with Crispy Beancurd Skin and Garden Greens 3/5

The first course is Smoked Duck with Crispy Beancurd Skin and Garden Greens. It is served with a basket of thin pancakes. we are supposed to wrap the ingredients with the pancake, similar to the way of eating Peking duck. The smoked duck and crispy beancurd skin which has been cut into cube shape, is a bit too small for me to appreciate the dish.

Double-boiled Chicken and Sea Whelk Soup with Fish Maw and Matsutake Mushroom 4.2/5

The Double-boiled Chicken and Sea Whelk Soup with Fish Maw and Matsutake Mushroom is both comforting and nourishing. It even comes with a huge piece of premium fish maw, which has a pleasant spongy texture.

Steamed Dong Xing Grouper Fillet with Green Pepper and Plum 4.5/5

The sourness of the broth elevated the enjoyment of the perfectly cooked Steamed Dong Xing Grouper Fillet with Green Pepper and Plum. I may called it steamed fish in two ways. For the adventurous diner, you can bite into the green pepper for a fiery kick finishing.

Sauteed Diced Miyazaki Wagyu Beef with Bitter Gourd in Black Bean Sauce 3.8/5

Love the tenderness of the Sauteed Diced Miyazaki Wagyu Beef in Black Bean Sauce. Unfortunately I thought the bitterness from the bitter ground was a bit of a distraction for me to fully appreciation the well executed beef.

Poached Vermicelli and Abalone in Fish Broth 4.8/5

My favourite dishes is the Poached Vermicelli and Abalone in Fish Broth. The highlight for me is not the abalone but the flavoursome fish broth that is packed with depth and flavours. Not forgetting the silky poached vermicelli that is liven by the delicious fish broth.

Chilled Purple Sweet Potato and Ginger Pudding 3/5 Sweet Potato Glutinous Rice Ball 4/5

For dessert, I have the Chilled Purple Sweet Potato and Ginger Pudding and Deep-fried Sweet Potato Glutinous Rice Ball. I find the ginger pudding a bit too spicy for my liking. As for the sweet potato glutinous rice ball, I enjoyed the fragrant and chewy dough with the sweet potato filling. 

Note: This is an invited tasting.


Summer Pavilion
Ritz Carlton Hotel
Level 3
7 Raffles Avenue
Singapore 039799
Tel: +65 64345286
Facebook
Website
Nearest MRT: Promenade (DT Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

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