Tinoq Private Dining @ Tiong Bahru - Our Best Private Dining Experience So Far

Having checked out several private dining venues, our latest food hunt brought us to Tinoq Private Dining at the old Tiong Bahru HDB estate. The private dining is hosted by Tinoq Russell Goh. Many would have known him as a celebrity make-up artist. His recent work includes dressing up Constance Lau for the movie premiere, Crazy Rich Asians both in Hollywood and Singapore. In fact, during our dinner he was sharing with us that he was busy running around in the day getting her stuffs for the movie premiere next day.

Bakwang Kepiting 4.8/5

We started with the Bakwang Kepiting, warming up the stomach for the feast. The meatballs are big and juicy. These lovely meatballs are complemented by the robust and flavourful soup made from flower crabs, pork bones and dried flat fish. This is damn shiok that we asked for second serving.

Turmeric Rice 4.5/5

Before we arrive for our dinner, Tinoq did check with us whether we want Blue Pea Rice or Turmeric Rice for dinner. We decided to got for the latter and the turmeric was freshly plucked from Tinoq's garden for the rice.

Sotong Hitam 3.8/5

A dish I like since young is Sotong Hitam, I still remember how I like to drench my white rice with the squid ink gravy, covering the rice in a pool of black sauce. The version at Tinoq was good but I thought the gravy was slightly on the watery side. A little heat can also help to perk up the dish.

Rendang Minang Kerbau 3.5/5

Unfortunately I didn't quite enjoy the Rendang Minang Kerbau. I am not saying it is not a delicious dish but I prefer my chunky, melted in the mouth rendang. The version at Tinoq is more of pulled pork texture, with the aromatic rempah intensifying the flavour.

Chap Chye 4.2/5

The Chap Chye was cooked to a nice crunch and not too soft, absorbing the essence of the fermented bean paste. Noteworthy is the effort to tie the dried lily bubs into a knot. Traditionally that is what my grandma will do.

Sambal Telur 3/5

Probably my least favourite dish is the Sambal Telur. Lightly brown on the exterior, the eggs are sliced into half and top with homemade sambal, served together with some cucumbers.

Sweet Potato Leaves with Hai Bee Hiam 4.2/5

More commonly we like to cook our greens with sambal belachan but at Tinoq, the Sweet Potato Leaves is paired with Hai Bee Hiam. The combination is quite new to me but it works wonderfully. Totalyl enjoyed it.

Ayam Limau Perut 4.5/5

One of the crowd favourite goes to the Ayam Limau Perut. The chunky pieces of chicken are cooked to tender, immersed in a creamy piquancy gravy of tamarind, kaffir leaves and lime, flavouring the protein. How I wish there are some toasted bread for me to mop up the delicious gravy.

Char Siew 3.8/5

The Char Siew was sweet and tender but I would prefer more of the caramelized char on the exterior.

Ikan Assam Pedas 4.2/5

Steamed Thai Seabass 4.5/5

For fish lover, you will enjoy both the Ikan Assam Pedas and Steamed Thai Seabass. The Ikan Assam Pedas is very appetising with its sour spicy gravy. I even drenched my rice with the gravy. For the Steamed Thai Seabass, the cooking timing was so spot on. The fish was moist and paired so well with the sour and spicy gravy.

Ngoh Hiang 4.5/5

Another highlight at Tinoq is the homemade Ngoh Hiang. Deep fried to a delectable crispy exterior, the ngoh hiang is stuffed with minced pork, prawn chestnut and even sweet melon. This is one of the better ngoh hiang I have eaten for a long time.

Overall we feel think Tinoq has been our best private dinner experience so far. In my own term, Tinoq has the overall package. The food is homely and delicious, in addition Tinoq and his partner Dylan are excellent hosts. The private dining is priced at $100 for 7-8 courses. For our session, we had extra dishes.


Tinoq Private Dining
Blk 30 Jalan Klink
Singapore 160030
Nearest MRT: Tiong Bahru (EW Line)
For reservations, e-mail pasirpanjangboy@gmail.com or SMS 9338-6439

Ho Seng Kee Wanton Mee @ CIty Square Shopping Mall [Johor Bahru, Malaysia] - Duck Egg Wanton Mee

From a push cart stall in the early 1940s to now a full fledge restaurant at one of the most highly patronised mall in Johor Bahru, City Square, Ho Seng Kee Wanton Mee (何成記云吞面世家) has indeed come a long way. Freshly made daily, the noodles are 100% egg based (Duck eggs and Chicken Eggs) and made from high Canadian quality Hard Spring wheat. Sounds like homemade tagliatelle to me!

Black sauce + Chilli sauce 4/5

The signature here is none other than the original Wanton Mee (RM$8.90), in which you get to choose the way you want it to be done - Plain Sauce (original), Home-made Chili Sauce (Spice), Black Sauce or Mixed (black & chili sauce). We ordered one of each. The one that delivers the most flavour is definitely the black sauce + chilli sauce. Malaysian black sauce is known for its sweet-savoury depth, which adds dimension to the overall taste of the noodles. I like the plain version just as much, like how I would appreciate a plate of good Alio Olio. The accompanying soup is sweet, unlike those that are heavy with hei bi.

Original Dry 3.5/5

The texture of the noodles is something to be savoured upon. It is unbelievably springy. We raved about it as we eat, we continued to rave about it as we made our way out. However, our sentiments towards the wantons are the opposite.

The wanton is simply a ball of meat, pepper and salt. I was expecting a pouch of sweet, juicy pork with some diced chestnut for flavour and texture but none of my imagination got translated into our wantons.

Shrimp Wanton Set 2.5/5

We also ordered the Prawn Dumpling Set to try. The prawn dumpling is no better than the wanton, other than sticking a prawn with the 'meatball' together to form the end product. The otah and fried wanton are nothing memorable.

Chicken Roll 3.8/5

The Chicken Roll (RM$8) which is our ngoh hiang, fares so much better with its crispy exterior and balanced ratio of meat and diced water chestnuts.

The noodle is definitely something to come back for, as I don't know where else you can get such good local noodle. On my next visit, perhaps just the plain noodle and a side dish will be good enough.

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.


Ho Seng Kee Wanton Mee
CIty Square Shopping Mall
108, Jalan Wong Ah Fook
Level 6
Johor Bahru, Malaysia
[Map]

Opening hours:
Daily: 10am - 10pm

Yon Yan (永焱) Fried Chicken Wings @ West Coast Market Square - The Fried Chicken Wing Stall That PM Lee Queued For 30 Minutes Is Back

Do you still remember the fried chicken wing stall at Redhill hawker centre which Prime Minister Lee Hsien Long has queued for 30 minutes for it? If you have been back to the stall at Redhill hawker centre, you will probably noticed that the uncle selling the chicken wings is no longer there, and it has changed hand. Apparently the uncle is forced to quit due to illness, and after half a year of treatment and resting, it has decided to make a come back at West Coast Market Square, naming his new stall Yon Yan (永焱) .

Fried Chicken Wing 4.2/5

The Fried Chicken Wing ($1.40 each) here is definitely the hot seller and the stall uncle only fried a small batch one at a time. While that increases the queue time, it ensures that the chicken wings are hot and fresh. The batter that coats the chicken wings are flavourful and crispy too. While the chicken wing was juicy, i thought it didn't quite absorb the marination. The meat tasted a little bland compared to the skin.

Bee Hoon 3/5

A plate of Bee Hoon at Yon Yan is priced at only 60 cents. This has not change for more than 10 years. Taste wise, I find it rather bland and texture was a bit too soft and wet for my liking.

Besides the fried chicken wing and bee hoon, the stall also sells other items such as Luncheon Meat, Fish Cake, Ngoh Hiang and Taiwan Sausage to along with the plate of bee hoon.

The stall facing the main road constantly has a queue, at the moment the waiting time probably is about 10 to 20 minutes. As words get around, I suspect the waiting time will be even longer.


Yon Yan (永焱) Fried Chicken Wings 
West Coast Market Square
Blk 726 Clementi West Street 2
#01-191
Singapore 120726
Facebook
Nearest MRT: Clementi (EW Line)

Opening Hours:
Tue-Sat: 11am - 2pm, 5pm - 830pm
(Closed on Sun & Mon)

Direction:
1) Alight at Clementi MRT station. Take Exit B. Walk to bus stop at Clementi MRT station. (Stop ID 17179). Take bus number 201. Alight 2 stops later. Journey time about 8 minutes. [Map]

Candlenut @ COMO Dempsey - World First Michelin Starred Peranakan Restaurant

I finally visited Candlenut at its new home at COMO Dempsey recently to tick off another Michelin starred restaurants in Singapore. Candlenut helmed by Chef Malcolm Lee is the world first Peranakan restaurant to be awarded 1 Michelin Star in 2016 and 2017 in Singapore Michelin Guide.

After placing our orders, we are served some complimentary Fish Crackers. By the way, if you notice the Sambal Belachan in the background, I have to pay $2 for it. It is not complimentary at Candlenut. I didn't know besides water, now restaurant also starts charging for chilli.

Crisy Beancurd Skin Ngoh Hiang 4.5/5

We started with the Crispy Beancurd Skin Ngoh Hiang ($16). The ngoh hiang is stuffed with minced pork, prawns and water chestnut. It is then wrapped in a thin layer of beancurd skin and fried to crisp. The version here is slightly different from the traditional, with more chunky textures at play which I enjoyed.

Kuhlbarra Ocean Barramundi Assam Pedas 4.5/5

The Kuhlbarra Ocean Barramundi Assam Pedas ($26) comes with baby lady's finger, eggplant and pineapple. Despite its fiery appearance, the dish is not as spiciness as it looks. The gravy was robust, having a good balance of sour and spicy. This complemented the piece of moist fish fillet excellently.

Chap Chye 4.8/5

A dish that I will always order whenever I visit a Peranakan restaurant is the chap chye. The Chap Chye ($18) comes with braised cabbage, black mushroom, lily buds, black fungus and vermicelli. The braised cabbage still retained a good crunch to it. The used of dried shrimp and fermented bean paste accentuated the dish, but not overpowering it. This is probably one of the best version I have eaten.

Braised Iberian Pork Carrillera Pongteh 5/5

The Braised Iberian Pork Carrillera Pongteh ($24) was so tender that we doubt we were having pork In fact, we actually check with the staff whether it was beef or pork. The fork tender, melted in the mouth texture really got us confused. This is cooked in a preserved soy bean gravy that is packed with flavours, together with shitake mushroom and crushed chilli.

Mai Shan Wang Ice Cream, Durian Puree, Kueh Rose 4.2/5

For dessert, we tried the Mai Shan Wang Ice Cream, Durian Puree, Kueh Rose ($15). The durian puree is quite sweet. So in order not to have a sugar rush, it is recommend to have a bit of everything today. This is a dessert made for durian lover.

Buah Keluak Ice Cream, Valrhona Chocolate, Chilli, Warm Chocolate Espuma 4.2/5

For the adventurous, you should try the Buah Keluak Ice Cream, Valrhona Chocolate, Chilli, Warm Chocolate Espuma ($15). I have not known that buah keluak can be made into ice cream. Not to mention the heavenly combination with valrhona chocolate. The buah keluak tasted like dark chocolate in the dessert.

Overall I am really impress with the Chef Malcolm's interpretation of Peranakan cuisine. He has definitely elevated traditional Peranakan food to a new level that is acceptable to the international palate while not losing the its heritage roots.


Candlenut
COMO Dempsey
Blk 17A Dempsey Road
Singapore 249676
Tel: 1800 3042288
Facebook
Website
Nearest MRT: Orchard (NS Line), Farrer Road (CC Line), Holland Village (CC Line)

Opening Hours:
Lunch
Daily: 12pm - 3pm
Dinner
Sun-Thu: 6pm - 10pm
Fri-Sat, Eve PH & PH: 6pm - 11pm

Direction:
1) Alight at Orchard MRT station. Take Exit B. Walk to bus stop along Orchard Boulevard (Stop ID 09022). Take bus number 7, 77, 106, 123 or 174. Alight 7 stops later. Walk to Dempsey Road. Walk to the round about near block 17 and 18. Walk to destination. Journey time 30 minutes. [Map]

2) Alight at Holland Village MRT station. Take Exit C. Walk to bus stop at Block 12 (Stop ID 11401). Take bus 106. Alight 4 stops later. Cross the road. Walk to Dempsey Road. Walk to the round about near block 17 and 18. Walk to destination. Journey time 20 minutes. [Map]

3) Alight at Farrer Road MRT station. Take Exit A. Walk to bus stop opposite Farrer Road MRT station (Stop ID 11119). Take bus number 174 or 564. Alight 5 stops later. Walk to Dempsey Road. Walk to the round about near block 17 and 18. Walk to destination. Journey time 20 minutes. [Map]

Zhong Guo Jie Re Shi (Rickshaw Noodles) @ Maxwell Food Centre - Rickshaw Noodles At Only $1

It is almost impossible to find Rickshaw Noodles in Singapore anymore, a dish that is dated back to the early days of Singapore. Fortunately enough, 70 years old Madam Soh Pho Tee of Zhong Guo Jie Re Shi (Rickshaw Noodles) is still selling the heritage dish at her food stall at Maxwell Food Centre. The stall is first started by Madam Soh Pho Tee's mother back in 1943. This means the stall has a history of 73 years!

Rickshaw Noodles 3/5

Madam Soh has recently raised the price of the Rickshaw Noodles from 80 cents to $1, due to increasing foodo cost. For a dollar, you get a bowl of piping hot yellow noodle that comes with dried shrimps and some sliver of greens and carrots, topped with fried shallots.

Mee Sua 3/5

Besides the rickshaw noodles, the stall also sells Mee Sua, Fried Beehoon and Fried Kway Teow. All of these at only $1 too. The bowl of Mee Sua comes with pieces of mushroom, chicken and topped with fried shallot.

Ngoh Hiang 3/5

To complete your meal, you may want to pick from the array of Ngoh Hiang. I picked 5 items and it only cost me $1.90. Imagine my meal only worked out to be only $3.90!

Zhong Guo Jie Re Shi (Rickshaw Noodles)
Maxwell Food Centre
1 Kadayanallur Street
#01-87
Singapore 069184
Nearest MRT: Tanjong Pager (EW Line)

Opening Hours:
Mon-Thu, Sat-Sun: 630am - 130pm
(Closed on Fri)

Direction: 
1) Alighat at Tanjong Pager MRT station. Take Exit B. Turn left onto Maxwell Road. Walk down Maxwell Road. Walk to destination. Journey time about 10 minutes. [Map]

The Peranakan Restaurant @ Claymore Connect - Peranakan Food Along Orchard Road

Along Orchard Road, there ain't many restaurants that serve homely style kind of food, which makes The Paranakan, located at Claymore Connect, rather one of its kind. Helmed by Executive Chef Raymond Khoo, not only you get a taste of tradition, you get a glimpse into their culture too!

And by that, I mean taking a walk into their mini exhibition at the corner of the restaurant. These exhibits add on to the opulence of the interiors, especially under the shining chandeliers.

The menu is pretty extensive, categorised into appetiser, rice, pork, beef, chicken, fish etc. If you are familiar with Paranakan cuisine and know the kind of dishes that you want, it won't be much of a problem. However, for amateurs, TOK PANJANG would be an ideal choice. Basically, it is like a 'tasting' menu, with 8 to 10 dishes served in small plates, along with their signature soups and dessert platter.

Cute little Kueh Pei Ti planted amongst the dishes, as the amuse bouche. Although it is a really small bite, I left it half eaten. Perhaps, a popiah stall still serves better Kueh Pei Ti than restaurants.

Two soups were included. I very much prefer Sup Bakwan Kepiting. The body of the broth is not 'rich' as the menu describes, but a clear soup sweet and rich with nutrients from the sweet crabmeat/pork/prawn balls and the bamboo shoots. Soothing.

A bit of fumble at the beginning, but the rest were considered quite sumptuous. One dish that surprises many of us is their Nasi Ulam Istimewa - as described a spectacular dish of rice with raw herbs, vegetables, minced fish and salted fish. If not for Chef's recommendation, this humble looking dish could easily be overshadowed and overlooked. A rather laborious dish which has an acquired taste at first bite, intriguing at second, moreish at third.

Read a couple of negative reviews on the Nonya Chap Chye, but it was a good day for me - well stewed cabbage and black fungus.

Ayam Buah Keluak, a quintessential dish that speaks the quality of a peranakan restaurant. Judging by the reaction of the rest, the buah keluak did live up to the expectation of being the Asian black truffle.

Curry Ayam Estimewa (Curry chicken infused with the fragrance of spices and lime leaves) is a crowd pleaser. The chicken was tender, bathing in really robust curry which carries hint of lime leaves.

If your repertoire of paranakan food is limited to fish and chicken, then here is the chance to venture into Paranakan pork dishes. The Babi Tau Yu (Braised pork in dark sweet sauce with tau pork) is like our braised pork belly, a less familiar one would be Kaki Babi Pong Teh (Pork leg slow cooked for six hours with sautéed onions and fermented beans). It could be a little oily, but in small dosage is always good for the skin!

To round up the tok panjang would be the chef’s dessert platter and choice of malacca coffee or tea. The Pandan Gula Melaka Cake won the heart of many, some like the one with durian. I don't appreciate its sweetness but I like the shredded coconut on top which adds on to its taste. My favourite of the whole lot would be Pulot Enti Hae Bee Hiam. The Hae Bee Hiam here is really well done - the spice level is just right, and not oily as all, almost like the bacon bits atop my baked potato. With that on top of the sweet glutinous rice, the combination is simply satisfying.

The tok panjang style is a fun way to try out the dishes, especially if you ain't familiar with Straits Cuisine and have not formed a liking towards any dish. However, perhaps such presentation requires a different preparation work, the food didn't seem 'hot'.

Such grandeur setting is just right for a high tea, isn't it? The restaurant recently launched their Peranakan High Tea from 11am to 5.30pm daily. The Mee Siam has less gravy but double the taste. If you like durian, dipping the toast into their durian paste is a dip of happiness, though I wish it could be less sugary. The toast with Hae Bee Hiam is simple but really delicious. Another item that delights me was their version of Kong Ba Bao, with Satay Babi Sum Chan as the filling. Slow cooked for nearly 4 hours, the meat was tender with soft fats. Homemade pineapple tarts are included as well, which are available for sale if you like.

Eat like a French here at The Paranakan, trying out the dishes in a more exquisite manner. A great option to dine away from the crowd in Orchard.

TOK PANJANG
(Minimum 2 persons to share, $45/$65 per pax)

HIGH TEA
11am - 5:30pm daily
Weekdays $24 Weekends $28 per pax
(Minimum 2 persons to share)

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. Note: This is an invited tasting.


The Peranakan
Claymore Connect
442 Orchard Road
Singapore 238879
Tel: +65 62624428
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 11am - 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. Cross the road at the traffic light junction and turn left towards Palais Renaissance. Continue walking down Orchard Road and turn right onto Claymore Road. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit A. Walk towards Shaw House via underpass. At the road level, walk along Orchard Road towards Palais Renaissance. Continue walking down Orchard Road and turn right onto Claymore Road. Walk to destination. Journey time about 15 minutes. [Map]