Showing posts with label Milk Pudding. Show all posts
Showing posts with label Milk Pudding. Show all posts

Tuesday, May 28, 2024

Yue Bai (月白) @ Duxton Road - Refined Fujian Heritage Dishes Paired with Portuguese Wines


Yue Bai on Duxton Road has launched a new Summer Menu crafted by Singaporean Chef - Owner Lee Hong Wei for the summer season. Celebrating his Fujian heritage, Yue Bai's new seasonal menu offers a touch of modernity to Fujian dishes from various cities. In addition to the Summer Menu, Yue Bai also introduces its extensive selection of Portuguese wines for wine pairing, the largest collection in a Chinese restaurant in Singapore. These wines, known for their varied and lively notes, complement the refined flavours of Hokkien cuisine without overpowering them.

Appetisers 4.5/5

We began with some appetisers. Tinted in pink, the Roselle Flower-Infused Chinese Yam ($12) was a light and nourishing bite, crunchy with an elevated sweetness. Crisp-Fried Burdock with Sesame Seeds and Spice Powder ($14) was moreish, and the Crisp-Fried Beancurd Skin with Minced Chicken and Water Chestnut ($14), seasoned with Five Spice, boasted a juicy and mouthwatering texture. Made from organic purple rice, the Deep-Fried Organic Purple Rice Cake ($16) carried a nuttier flavour, enriched with XO Sauce, Rice Puff, and Spring Onions. The Lion Mane Mushroom Nuggets with Salted Egg, Curry Leaf, and Bird's Eye Chilli ($18) was a table favourite. The minced and pressed mushrooms created meat-free nuggets with a surprisingly juicy and non-greasy texture. The salted egg and milk powder formed a perfect powdery light coating.

Double-Boiled Night Blooming Cereus 4.5/5

Next, we enjoyed a nourishing Double-Boiled Night Blooming Cereus, Dried Fig, and Duck Breast Soup ($18). The clear broth, featuring Ba Wang Hua (dehydrated Night-Blooming Cereus flower), known for its detoxifying properties, offered a herbaceous taste and sweetness with a comforting deep flavour.

Tong Ann Braised Pork Belly 4/5

The mains showcased timeless Fujian classics, which are relatively labour-intensive and traditionally reserved for special occasions. The Tong Ann Braised Pork Belly ($38) featured a thick cut of pork belly slow-cooked with Dried Oyster, Dried Shrimp, and Chestnut. While the dark and umami sauce was delightful, some parts of the meat were somewhat dry, which was a pity.

Stir-Fried Sweet Potato Cake 4.8/5

One of the highlights was the Stir-Fried Sweet Potato Cake ($32) with Shiitake, Sakura Prawns, and XO Sauce. The dish's smoky and umami flavour made it a crowd-pleaser, and the chewy texture of the sweet potato cake was impressive. Apparently, it hasn't been easy for Chef Lee to create such a texture as the characteristics of our local flours differ from those of China. Chef Lee's effort paid off, making this a must-try!

Hokkien Braised Noodles 4/5

Hokkien Braised Noodles ($35), a native's favourite, is elevated with a Seafood Medley. Braised in an oyster-based stock, the noodles were served with scallops, prawns, and lettuce, topped with minced mushrooms, pork, and fried garlic. The noodles' texture was enjoyable, and their light flavour profile complemented the more robustly flavoured dishes.

Braised Yam, Alkaline Rice Cake 4.5/5

The Braised Yam, Alkaline Rice Cake ($18) is traditionally reserved for Chinese New Year. Chef Lee replaced rice with yam using his grandmother's recipe because of its higher collagen content. The rice cake was tender with a slight hint of alkaline taste, paired perfectly with the tender pieces of yam doused with a highly flavoured sauce.

Braised Chinese Mustard Green 4/5

Braised Chinese Mustard Green, Minced Pork, and Sun-Dried Chinese Mustard ($24) was a simple, homely dish. The lightly poached Chinese mustard was topped with an appetising mixture of minced pork and mei cai.

Jasmine Milk Pudding 5/5

Dessert was impeccable. The wobbly Jasmine Milk Pudding ($12) was aromatic with jasmine floral notes and finished with Xiang Pian Tea to balance the sweetness. We ended the evening with an amazing dessert wine from Portugal, adding a perfect finale to the meal.


Yue Bai is proud to unveil a special promotion in tribute to Chef's Fujian heritage and in the spirit of sharing Hokkien creations with a broader audience. Enjoy 50% off select weekly dishes from 20 May to 30 June 2024. Six dishes will be on promotion on rotation depending on the different weeks:

20 – 26 May 2024: Stir - Fried Sweet Potato Cake, Shiitake, Sakura Prawns, XO Sauce (UP $32)
27 May – 2 June 2024: Braised Chinese Mustard Green, Minced Pork, Sun-dried Chinese Mustard (UP $26)
3 – June 2024: Tong Ann Braised Pork Belly, Dried Oyster, Dried Shrimp, Chestnut (UP $38)
10 – 16 June 2024: Hokkien Braised Noodle with Seafood Medley (UP $35)
17 – 23 June 20 24: Chinese Mustard Green, Shiitake, Sakura Prawns, Pork Belly, Rice (UP $28)
24 - 30 June 2024: Red Vinasse Pork, Turnip Pearl (UP $28)

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.

Yue Bai (月白)
33 Duxton Road
Singapore 089497
Tel: +65 97218055
Nearest MRT: Maxwell (TE Line)

Opening Hours:
Tue-Sun: 1145am - 3pm, 545pm - 10pm
(Closed on Mon except PH)

1) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk down Duxton Road. Walk to destination. Journey time about 3 minutes. [Map]

Monday, January 23, 2023

Si Chuan Dou Hua @ PARKROYAL on Beach Road - Celebrate Lunar New Year With Exclusive Dishes And Set Menus


This Lunar New Year, Si Chuan Dou Hua at PARKROYAL on Beach Road welcomes the Year of the Rabbit with exclusive Lunar New Year dishes and set menus catering to a variety of family and group sizes starting from two persons. There is even a vegetarian menu for those looking to go meatless.

Abundance Treasures Yu Sheng 4/5

Si Chuan Dou Hua at PARKROYAL on Beach Road premieres its first-ever Abundance Treasures Yu Sheng featuring a combination of its Signature La Zi Ji (diced chicken with dried chilli), Abalone and Smoked Salmon. Surprisingly the combination works.

Double-boiled Chicken Broth 4/5

The hearty bowl of Double-boiled Chicken Broth with Sea Cucumber, Matsutake Mushroom and Dried Scallop is boiled over 4 hours, extracting the essence of the ingredients for a sweet and earthy finish.

King Garoupa with Fresh Sichuan Peppercorn 5/5

The crowd's favourite goes to the King Garoupa with Fresh Sichuan Peppercorn and Julienne-cut Chinese Lettuce on a Sea of Spring Onions. The fish fillet comes with a punchy heat and distinctive numbing spice fragranced by the Sichuan peppercorn. It was so good that I was silently screaming for more. It is an exclusive outlet dish at Si Chuan Dou Hua, PARKROYAL on Beach Road.

Braised Bird's Nest with Fresh Fish Maw in Crab Meat Sauce 4.2/5

Another beautiful dish on the menu is the Braised Bird's Nest with Fresh Fish Maw in Crab Meat Sauce. It is thick, rich and creamy with immense umami flavours.

Braised 8-headed Abalone with Hangzhou-style Pork Belly 4.5/5

Not to be missed is the Braised 8-headed Abalone with Hangzhou-style Pork Belly accompanied with Seasonal Vegetables. The pork belly is so soft and tender, falling apart with ease while the abalone provides the contrasting springy texture.

Braised Lobster with Fish Paste Noodles in Superior Stock 4/5

Another outlet-exclusive dish is the Braised Lobster with Fish Paste Noodles in Superior Stock. The highlight is the springy fish paste noodles paired with juicy lobster.

Pan-fried Auspicious Nian Gao and Bunny-shaped Milk Pudding 3/5

Lastly, we had the Pan-fried Auspicious Nian Gao and Bunny-shaped Milk Pudding, ending the meal on a sweet note. Unfortunately, the dessert is not as good as the savoury items.

Note: This is an invited tasting.

Si Chuan Dou Hua Restaurant
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: +65 65055724
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 1030pm

1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]

Sunday, August 18, 2019

Full Of Luck Restaurant @ Holland Village - Hearty New Menu


Full of Luck Restaurant at Holland Village, known for its modern touch for classic Cantonese fare has launched a new menu to tantalise the taste buds of its diners. We dropped by the restaurant recently to try out some of the new dishes on the new menu.

Sesame Prawn Toast with Yuzu Mayonnaise 3/5

We started our dinner with some light bites such as the Sesame Prawn Toast with Yuzu Mayonnaise ($12) and Salted Egg Molten Lava Cheese Tart ($10 for 3pc). Prawn toast is not new. What makes the classic dim sum item different from the norm is the addition of yuzu in the sauce, enliven the enjoyment.

Salted Egg Molten Lava Cheese Tart 3/5

Quite similar to the Hokkaido cheese tart, the Salted Egg Molten Lava Cheese Tart ($10 for 3pc) is an upgraded version with oozing salted egg filling. A delightfully sweet and savoury combination. However, I find it a bit stretch for modern Cantonese cuisine.

Black Vinegar Pork Ribs 4/5

One of my favourite dishes is Black Vinegar Pork Ribs. It has a beautiful coat of sticky sweetness complementing the folk tender pork ribs. This is best to have together with a bowl of steam rice.

Chicken Poached Rice in Collagen Broth


A hearty and comforting bowl is the Chicken Poached Rice in Collagen Broth ($16). A housemade broth that is slow-boiled for hours is poured into the pot of rice and chicken. Looking out for the dancing rice, when the fried rice crisps are poured into the sizzling hot broth. We were told that their Poached Rice with Fish in Pumpkin Broth is as good too.

Crispy Pu-Er Tea Smoked Chicken 4.2/5

We waited for a while for the Crispy Pu-Er Tea Smoked Chicken ($20), but it is worthwhile. It is a delightful aromatic dish. The chicken is tender and juicy, with super crispy skin. I also like the thoughtful touch of the Japanese cucumbers marinated with osmanthus and plum sauce at the side that helps to cut the grease. It even comes with homemade ginger-scallion sauce to complement the smoked chicken.

Pandan-infused Black Glutinous Rice with Mango (Hot) 3/5

For dessert, we tried both the Pandan-infused Black Glutinous Rice with Mango (Hot) and Steamed Milk Pudding with Ginger (Chilled). Unfortunately, dessert is not their forte. The combination for the Pandan-infused Black Glutinous Rice with Mango (Hot) is a bit weird for me. I would prefer to stick with the classic. The Steamed Milk Pudding with Ginger is also not as silky and smooth as I would have liked.

Steamed Milk Pudding with Ginger (Chilled) 3/5

With the new menu launched, Full of Luck Restaurant has also rolled out a few promotions. If you are looking for a quick or casual business lunch, there is Weekday Lunch Delight priced at $12.80 with delectable choices of appetisers, mains and beverages. Citibank credit cards member will also get to enjoy 15% discount on regular priced items up to 28 February 2020.

Note: This is an inviting tasting.

Full Of Luck Restaurant
243 Holland Ave
Singapore 278977
Tel: +65 62086845
Nearest MRT: Holland Village (CC Line)

Opening Hours:
Daily: 11am - 11pm

1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to destination. Journey time about 2 minutes. [Map]

Saturday, September 13, 2014

Hee Kee Desserts @ Jurong Point


Hee Kee Desserts at Jurong Point which means treasuring happiness is the newest Hong Kong desserts place in town. Not known by many, the principle franchiser behind Share Tea Singapore is the creator behind it. Offering traditional Hong Kong style desserts, their menu include the locals' all time favorites such as durian and  mango as well as the classics such as steamed milk/egg, glutinous rice balls etc. For this tasting, we had 6 best selling desserts in one go. That really tested my level of sugar threshold.

D24 Durian Sauce with Sago 3/5

We started with the D24 Durian Sauce with Sago ($5.80). I felt that the durian mousse was slightly too blend, lacking the oomph and aroma. However I like the dollop of durian puree on top which was bitter sweet.

Mango with Pomelo and Sago 3.8/5

Next I tried the Mango with Pomelo and Sago ($4.50). Having tried this in my previous visit, it got the tick from me for its consistency. However with so many similar dish in the market, I guess it takes it takes a little more to be really outstanding. More mango chunks would have enlivened the taste though.

Traditional Steamed Milk Pudding 4/5

Moving on to something warm and comforting, we tried the Traditional Steamed Milk Pudding ($3.50) with the right viscosity. It wasn't too rich or cloying, just the way I like.

Liusha Tangyuans in Osmanthus Soup 3/5

The Liusha Tangyuans in Osmanthus Soup, 流沙汤圆 caught my attention on the menu. I believe whoever loves 流沙包 will have high expectations on this item. To be fair, this does make a good bowl of tangyuans or deliver the kind of sensation that 流沙包 gives to its fans. It still has much to work on. On the other hand, I like how the light osmanthus soup elevated the overall taste with its calming fragrant. Perhaps, the skin of the glutinous rice balls wasn't thin enough to produce that 'burst' of golden milky lava which we anticipate as our custard buns peeled open. The soupy nature might have watered down the taste of the custard. My gut feeling tells me that this dish might be a lot more satiable if it's served dry, like mochi. What do you think?

Durian Pancake 4/5

A popular item on the menu is the Durian Pancake ($3.30/pc or $6/2pc). Wow...the skin was thin, soft and chewy. As I sliced it opened, the durian puree oozed out, beckoning to me. Together with the fresh cream in between, the combination was sinfully satisfying.

Mango Cheong Fun 4.2/5

A must try at Hee Kee Desserts is the Mango Cheong Fun ($3.30/pc or $6/2pc). I was amazed by how soft the coconut infused wrap was. The huge chunk of mango was also juicy and sweet which simply melted in the mouth.

Bird's Nest in Coconut Milk 3.5/5

The Bird's Nest in Coconut Milk ($9.80 onwards) is served in actual account. I was quite disappointed by it. Basically, it was just coconut water with a few strands of birdnest and the coconut shreads were tough. Personally I felt that adding white fungus would have made it more fulfilling as dessert.

I was told that its chefs went to Hong Kong specially to learn the authentic recipes and I can see that their training are put into good use. Good effort and creativity shown. Since it's not available anywhere else, do give it a try if you have come all the way to the extreme west of Singapore! Furthermore this is probably the very first HALAL Hong Kong dessert place in Singapore.

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.

Hee Kee Desserts
Jurong Point
1 Jurong West Central 2
Singapore 648886
Tel: +65 67438480
Nearest MRT: Boon Lay (EW Line)

Opening Hours:
Daily: 11am - 10pm

1) Alight at Boon Lay MRT station. Take Exit C, D or E. Walk to destination. Journey time about 3 minutes. [Map]