Showing posts with label Mochi. Show all posts
Showing posts with label Mochi. Show all posts

Friday, August 23, 2024

The Lobby Lounge @ InterContinental Singapore – Reimagined Flavours of Japan Afternoon Tea

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Timeless elegance with teatime affair at The Lobby Lounge as Executive Pastry Chef Jason Goh and his talented culinary team bring back the crowd-favourite Flavours of Japan Afternoon Tea following its successful debut last year. The updated menu reimagines classic Japanese sweet and savoury delights that marries traditional Japanese flavours with modern culinary artistry.

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Japanese Lobster Salad Sandwich 4/5

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Seafood Inari with Shoyu Ikura 3.8/5

There are 4 savoury items, and our favourite was the Japanese Lobster Salad Sandwich, which was really flavourful, and we loved the overall texture. The Seafood Inari with Shoyu Ikura has great potential with Hokkaido Scallop, Jumbo Lump Crab, Octopus, Seasoned Wakame, Salmon Roe and Wasabi-Yuzu Dressing but the sweet tofu pocket overpowered all the ingredients. The other 2 items were the Baked Miso Black Cod, which was a little too salty for our liking, and the Charcoal Barbeque Eel Quiche, which has a nice flavour but is a little dry.

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Scones: English Buttermilk and Ichida Hoshigaki / Charcoal Barbeque Eel Quiche

Scones are one item we always look forward to during an afternoon tea. The classic Buttermilk Scones are buttery and perfect with clotted cream. The other 2 condiments to go with the scones are Sakura Peach Preserves and Strawberry-Mint Marmalade. Even though we can't taste the mint, we prefer the Strawberry-Mint Marmalade over the Sakura Peach Preserves. As for the Ichida Hoshigaki Scones, made with dried Japanese persimmon, have a slightly bitter aftertaste, which we are not a fan of.

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The afternoon tea set includes a good selection of TWG Tea or Coffee. However, note that it is only one serving. If you order a tea, you may refill hot water.

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Yuzu Kumquat Mame (in shot glass) 3/5 and Japanese Matcha Roll 3.5/5

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Okinawan Tartlet 3/5

The Sweet Fancies look so pretty we didn't know where to start! Our favourite has to be the Kurogoma Ryokucha Mousse, which actually is just a simple black sesame cream on a genoise sponge, but it is so soft and light, and the fragrant black sesame is such a delight; it was unexpected! Chef Jason told us that he was trying to mimic soba for the black sesame cream part, it's cute. The Japanese Matcha Roll made with roasted almond sponge was rolled with a light hojicha mascarpone cream but sandwiched with 2 pieces of white chocolate, which made it a little too sweet.

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Mizu Shingen Mochi 3.5/5

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Kurogoma Ryokucha Mousse 4/5

The Okinawan Tartlet has good potential, but the tart shell was too bitter for our liking, overpowering the Okinawan sweet potato crème, and the caramelised macadamia wasn't sweet enough to balance it out. Mizu Shingen Mochi, the once viral raindrop cake, was paired with Japanese black honey (we thought it was Okinawa's famous black sugar at first) and kinako (soybean powder). It was fun to eat but nothing surprising. You may adjust your preference for sweetness with the amount of black honey.

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Enjoy the free flow of sorbet and gelato, with two flavours rotating daily. We had the Mixed Berry Sorbet and Vanilla Gelato.

Flavours of Japan Afternoon Tea is available daily till 12 November 2024 at $65++ per person on weekdays and $70++ per person on weekends. Add on $28++ for one flute of champagne. There are 2 seatings available at 1pm-3pm and 3.30pm-5.30pm.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


The Lobby Lounge
InterContinental Singapore
Level 1
80 Middle Road
Singapore 188966
Tel: +65 68251008
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Website
Nearest MRT: Bugis (EW, DT Line)

Opening Hours:
Daily: 1-3pm, 330pm - 530pm

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

Wednesday, April 10, 2024

Crystal Jade Okinawa Fare Promotion Available Until 5 May 2024, Showcasing the Bountiful Produces From Okinawa

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Recently returning from a trip to Okinawa, I found myself at Crystal Jade to explore their latest promotion, Flavours of Okinawa. This promotion, running until May 5th, 2024, celebrates the vibrant flavours and fresh produce of Okinawa, often referred to as the Hawaii of Japan.

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Some of the ingredients from Okinawa that Crystal Jade will be using and incorporating into the dish are Okinawa Mozuku Seaweed, Sea Grape, Bittergourd and Brown Sugar.

Okinawa Mozuku Seaweed:
One of the stars of the promotion, Okinawa Mozuku Seaweed, takes centre stage in several dishes. Renowned for its briny flavour and delicate texture, this seaweed adds a distinct umami richness.

Sea Grape:
Another Okinawan gem is the Sea Grape. Rarely seen outside of Okinawa, this unique seaweed variety offers a burst of freshness and a delightful crunch, elevating dishes with its unique texture and flavour profile.

Bittergourd:
Bittergourd is a beloved ingredient in Okinawan cuisine. It is used in various dishes. Known for its creamy texture and mild flavour, bittergourd adds depth and richness to soups, stir-fries, and other delights.

Brown Sugar:
No exploration of Okinawan cuisine would be complete without the use of Brown Sugar, a staple ingredient in many traditional dishes. Adding a subtle sweetness and depth of flavour, Okinawan brown sugar lends a unique character to both savoury and sweet creations.

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Chilled Okinawa Mozuku Seaweed 4/5

We began our dinner with the refreshing Chilled Okinawa Mozuku Seaweed ($22.80), a delightful dish paired with wasabi-aged vinaigrette, fresh lily bulb, and cherry tomato. Available at all Crystal Jade fine dining outlets, it sets the tone for the evening ahead.

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Okinawa Sea Grapes 3.8/5

A rare find in Singapore, the Okinawa Sea Grapes ($19.80) showcased the uniqueness of Okinawan produce. Served on a bed of ice and paired with fragrant, spicy soy sauce, it offered a crunchy texture and a burst of flavour.

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Crisp-fried Shredded Taro with Okinawa Mozuku Seaweed 3.5/5

Next, we indulged in the Crisp-fried Shredded Taro with Okinawa Mozuku Seaweed ($19.80 for 4pc), a harmonious blend of fragrant taro and briny seaweed, providing a multi-textural experience.

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Crispy Okinawa Bittergourd & Shimeiji Mushroom with Salted Egg 3/5

While flavourful, the Crispy Okinawa Buttergourd & Shimeiji Mushroom with Salted Egg ($12.80) at Crystal Jade Hong Kong Kitchen left me wishing for a more distinct salted egg flavour. Nevertheless, the addition of rice puff added an enjoyable crunch to the dish.

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Pan-fried Prawn & Chives with Okinawa Mozuku Seaweed Pancake 3.5/5

Reminiscent of okonomiyaki, the Pan-fried Prawn & Chives with Okinawa Mozuku Seaweed Pancake ($13.80) at Crystal Jade Hong Kong Kitchen was a delightful treat. Topped with prawns, chives, and seaweed, it offered a crisp and flavorful experience.

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Spicy Szechuan Chicken with Okinawa Bittergourd 4/5

The Spicy Szechuan Chicken with Okinawa Bittergourd ($22.80) at Crystal Jade La Mian Xiao Long Bao stood out as a bold and flavourful dish. The fragrant spicy sauce perfectly complemented the tender chicken and bittergourd.

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Stewed Noodle with Okinawa Mozuku Seaweed & Prawn 3/5

Ending our savoury journey, the Stewed Noodle with Okinawa Mozuku Seaweed & Prawn ($15.80) provided a comforting experience. While the noodles were soft and silky, the flavour was subdued, probably to allow the seaweed to shine.

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Acerola Cherry Mochi 3.5/5

We savoured the Acerola Cherry Mochi ($9.80 for 4pc) and Mini Chocolate Tart with Okinawa Brown Sugar ($8.80 for 4pc) for dessert. Both offered a sweet ending to our meal, with the latter standing out for its elevated aroma and indulgent sweetness from the brown sugar.

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Mini Chocolate Tart with Okinawa Brown Sugar 4/5

Crystal Jade's Flavours of Okinawa promotion is a delightful exploration of Okinawan cuisine, showcasing the freshness and diversity of the region's produce. Available until May 5th, 2024, across various Crystal Jade outlets, it offers a tantalising glimpse into the tropical flavours of Okinawa.

Note: This is an invited tasting.


Friday, March 31, 2023

Cafe Usagi TOKYO @ Suntec City - Featuring Mochi Creations, Teas And Other Modern Japanese Desserts


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Cafe Usagi TOKYO opened its space late last year in Suntec City, with a second kiosk recently introduced at 111 Somerset. "Usagi" translates to rabbit in Japanese, and decorations in the cafe are in line with its name.

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Led by Japanese Chef/Creative Director Yuka Shigeno and co-founder Artini, the cafe features a range of Japanese desserts with modern twists, focusing on mochi and tea-based creations. Coming 9 and 10 April 2023, enjoy a 1-for-1 Mochi Ice Cream Promo at their Suntec City outlet (limited to 2 orders per customer, while servings last).

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Strawberry Daifuku 4/5

All of Cafe Usagi's desserts are crafted in-house, including the Strawberry Daifuku ($6.90). It was well-liked among my dining companions. Wrapped in freshly made soft and chewy mochi skin, the decent-sized strawberry had a thin layer of red bean paste around it. While the red bean paste could be smoother, the strawberries were juicy and sweet.

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Mochi Dorayaki 2.5/5

Apart from the range of mochi desserts, the cafe hopes to focus on dorayaki. The Mochi Dorayaki ($6.90) has a combination of both. Layered between two dorayaki was mochi and red bean paste. The overall texture was dry and needed syrup or sauce to pair. I wasn't a fan of the dorayaki on its own, as it had a slight aftertaste that wasn't entirely pleasant.

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Strawberry Matcha Dorayaki Cake 2.5/5

The Strawberry Matcha Dorayaki Cake ($9.90) had matcha cream in the middle and sliced strawberries all around. While this had a better combination than the previous Mochi Dorayaki, the dorayaki affected the overall experience.

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Iced Uji Matcha Latte 3/5

Unfortunately, my Iced Uji Matcha Latte ($6.80) wasn't whisked well and came slightly clumpy. It also didn't carry the fragrance and robustness I hoped for. To be fair, I tried the same matcha latte at their 111 Somerset outlet, and the experience was better.

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Mochi Waffles with Kuromitsu Syrup 4/5

Our unanimous favourite was the Mochi Waffles with Kuromitsu Syrup ($8.50). We paired this with the Samurai Blue Sea Salt Ice Cream ($5). If you are a mochi fan, you will likely enjoy this. The mochi skin is sandwiched in between, which results in a slight crispness around the waffle edges and a chewy interior. I recommend digging into this while it's hot, as the texture gets slightly sticky after cooling down.

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Ceremonial Uji Matcha Mochi 4/5

The use of mochi skin continues in their Mochi Ice Cream ($6 onwards). You can first choose a preferred ice cream flavour, and the staff will prepare the order on the spot by wrapping the selected scoop with mochi skin. We found the Uji Matcha ice cream quite sweet, but it had a much more robust flavour than the matcha latte.

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Lavender Hojicha Pot 4/5

After the variety of cold desserts, the Lavender Hojicha Pot ($7.90) was extra welcoming. We learnt that many of the tea blends in Cafe Usagi are Chef Yuka's creations. This hot Lavender Hojicha tea, in particular, was fragrant and smooth.

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Matcha with Hokkaido Azuki Red Bean and Mochi Bread 3.5/5

Lastly, it's the newly launched Matcha with Hokkaido Azuki Red Bean and Mochi Bread ($8.80 per Loaf). Available in Original Milk, Matcha and Hokkaido Chocolate Chip flavours, they will be available daily from early April in limited quantities.

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.


Cafe Usagi TOKYO
Suntec City Tower 3
8 Temasek Boulevard
#02-615A
Singapore 038983
Instagram
Nearest MRT: Promenade MRT (CC, DT Line)

Opening Hours:
Daily: 11am - 10pm

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

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Saturday, February 18, 2023

Musubi @ JEM - Unique Japanese Otsumami And Wappameshi

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Musubi is a new casual dining concept at JEM offering unique Japanese Otsumami and Wappameshi. Diners can look forward to a delightful selection of Japanese rice bowls - Seiro Gohan, inspired by the traditional culinary art of Wappanmeshi. Complete the meal with a nibble of tasty Japanese otsumami (small plates) and Shabu Shabu.

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Cheese Imo Mochi 4.2/5

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Corn Butter Shoyu Mushi 4/5

The Cheese Imo Mochi ($7) and Corn Butter Shoyu Mushi ($5) are available for its winter promotion. The Cheese Imo Mochi, deep-fried to golden perfection, has a cheesy centre. It is crispy on the outside while chewy and fluffy inside, and umami pops from the ikura. As for the Corn Butter Shoyu Mushi, the corns are extremely sweet.

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Oyster, Crab & Salmon 3 Kind Seiro Gohan 3.8/5

Known for its signature seiro gohan, the restaurant has put together the Oyster, Crab & Salmon 3 Kind Seiro Gohan ($26) for its winter promotion. The steamed flavoured rice comes with Shio-koji Aomori Salmon, Ikura, plump oyster, crab meat and Shishito pepper.

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Steamed Ika Siu Mai 3/5

The Steamed Ika Siu Mai has a unique presentation, unlike the usual one in a Chinese restaurant. Though the appearance was appealing, the taste fell below my expectation. I still prefer the Chinese version over this.

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Crab Gravy Chawanmushi 4/5

The Crab Gravy Chawanmushi is a smooth, silky and flavourful bowl of steamed rice topped with crab meat that complements the seiro gohan for a complete meal.

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Melted Braised Pork Belly Seiro Gohan 3.8/5

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Lemon-koji Chicken Seiro Gohan 3.8/5

Besides the Oyster, Crab & Salmon 3 Kind Seiro Gohan, We also tried two other seiro gohan on the menu - Melted Braised Pork Belly Seiro Gohan and Lemon-Koji Chicken Seiro Gohan. I preferred the melt-in-the-mouth braised pork belly with hanjuku egg among the two. On the other hand, the lemon-koji chicken is a healthier choice with tender chicken and fluffy rolled omelette.

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Steamed Beef Shabu Shabu 4/5

Another delicious and healthy option is the Steamed Beef Shabu Shabu. The thinly sliced beef is laid on top of a bed of cabbage. If I am right, the meat and cabbage are steamed together, allowing the cabbage to soak up the delicious beef essence.

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Homemade Kokuto Pudding 3/5

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Yuzu Macaron 3/5

For dessert, we had the Homemade Kokuto Pudding and Yuzu Macaron. The homemade kokuto pudding was mildly sweet with a custard-like texture, topped with crunchy cacao. Those with a sweet tooth will enjoy the citrusy Yuzu Macaron.

Note: This is an invited tasting.


Musubi
JEM
50 Jurong Gateway Road
#04-13/14
Singapore 608549
Tel: +65 63341084
Facebook
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Website
Nearest MRT: Jurong East (EW, NS Line)

Opening Hours:
Daily: 11am - 10pm

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


Saturday, February 4, 2023

Yue Bai (月白) @ Duxton Road - A Contemporary Expression Of Shi Liao Gastronomy And Chinese Culture

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Yue Bai (月白) is a modern Chinese restaurant helmed by Singaporean co-owner and Chef Lee Hongwei. The cuisine at Yue Bai is based on the principles of traditional Chinese dietary therapy (食疗 shi liao) through refreshing renditions of Chinese heritage dishes.

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Australian Lamb Jelly 3.5/5

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Crispy Burdock 4.2/5

We started dinner with a couple of appetisers. The Crispy Burdock ($14) coated with sesame and spice powder is an addictive and delicious snack. On the other hand, the Australian Lamb Jelly ($22) is a rendition of the traditional Teochew pork trotter jelly. The shredded lamb meat is combined with black bean and chicken stock and chilled for at least a day. It is paired with shredded passionfruit-infused pumpkin giving it a refreshing touch to cleanse the richness.

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Roselle Flower-infused Winter Melon 3/5

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Deep-fried Organic Purple Rice Cake 4.2/5

The Roselle Flower-infused Winter Melon ($12) is very appetising with its sweet and sour taste profile, perfect for whetting up the appetite. However, my favourite is the Deep-fried Organic Purple Rice Cake ($16), which is topped with housemade XO Sauce, rice puffs and spring onions.

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Double-boiled Silkie Chicken Soup 4/5

The Double-boiled Silkie Chicken Soup ($22) is a delicious and nourishing bowl of goodness. The addition of dried longan and wolfberries provided the additional finishing sweetness.

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Stir-fried Lotus Root, Fuji Apple, Corn Kernel, Pumpkin Seeds, Dried Shrimp 4.2/5

The Stir-fried Lotus Root, Fuji Apple, Corn Kernel, Pumpkin Seeds, Dried Shrimp ($24) is the Chef's vegetarian take on the Guangdong classic of sauteed minced duck served with lettuce leaf. The diced vegetables and apple offers delightful layers of texture.

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Braised Napa Cabbage, Fried Garlic 4.5/5

It may look simple, but the Braised Napa Cabbage ($24) is soft and sweet. The whole baby Napa cabbage is braised in chicken stock until soft. It is served with fried garlic, adding body to the broth.

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Crisp-fried Pork Cartilage, Xin Hui Orange Sauce, Crispy Tofu Ring 4/5

The Crisp-fried Port Cartilage ($38) is first braised with Xin Hui mandarin peel in superior chicken stock, then deep-fried and finished in mandarin peel sauce. It comes in a crispy tofu ring made with firm tofu and millet, somewhat like the classic yam ring. The citrus notes of the aged mandarin peel balance out the richness of the pork cartilage.

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Braised Duck, Sea Cucumber, Hawthorn, Korean Snow Pear 4/5

The Braised Sea Cucumber with Duck ($58) is a traditional Hokkien speciality given a modern take. Chef Hongwei added Korean snow pear for sweetness and dried hawthorn berries for tartness. Not only is it delicious, but it also helps to improve digestion and blood circulation.

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Crisp-fried Prawn with Granola and Dried Fruits 4.2/5

Having eaten cereal prawns, pairing them with granola and dried fruits is new to me. The Crisp-fried Prawn with Granola and Dried Fruits ($36) with its crispy coat is a delightful texture enjoyment.

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Braised Hokkien Hu Tou Vermicelli 4/5

The Braised Hokkien Hu Tou Vermicelli ($35) is Chef Hongwei's childhood memories. Chef's grandmother would prepare a Henghwa version featuring a myriad of seafood. Chef's rendition braises the Hu Tu rice vermicelli from Anhui, Fujian, in superior chicken stock, served with abalone, sea cucumber, Chinese mushrooms, Chinese chives, and beansprouts. It is topped with dried sole fish crumble and crisp Henghwa first harvest black seaweed, imparting an umami and minerality finish.

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Herbal Poached Rice, Atlantic Cod, Black Fungus 4.5/5

My favourite dish for dinner goes to the Herbal Poached Rice ($38) with Atlantic Cod and Black Fungus. It is an elevated rendition of the traditional Teochew fish porridge. It is served in a hot stone pot. The egg yolk fried rice, black fungus and cod fillet are finished tableside with fish broth and herbal Shaoxing wine.

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Crispy Black Sesame Mochi, Osmanthus Sugar 4/5

We had the Crispy Black Sesame Mochi ($12) paired with Osmanthus Sugar for dessert. The delightful soft and chewy mochi's texture is coated with aromatic sesames, deep-fried to fragrant. It comes with osmanthus sugar on the side for an extra lift in flavour.

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Housemade Beancurd with Hashima 4.5/5

A must-have is the Housemade Beancurd with Hashima ($38). You can have it as original or with the accompanying pi pa syrup for a refreshing and minty lift in taste profile.

Note: This is an invited tasting.


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

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

Direction:
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]