The Lobby Lounge @ Intercontinental Singapore - New Peranakan Afternoon Tea With A Series Of Heritage Cocktails

Inspired by InterContinental Singapore’s heritage roots in the rich cultural Bugis precinct, and in celebration of the nation’s 55th birthday, The Lobby Lounge presents a new Peranakan Afternoon Tea experience, which will be available from 1 August to 31 October 2020. Showcased on a multi-tiered stand representing a heritage food journey, the new afternoon tea repast is amped up with locality, featuring creations with locally-farmed ingredients such as strawberries, kale and arugula, alongside iconic delights inspired by Straits-Chinese cuisine.

The elegant high tea includes modern renditions of Peranakan desserts such as the Ondeh Ondeh Cake which features a kaya sponge cake with coconut mousse and luscious caramel gula melaka core.

The Banana Genoa Cake has a subtle sweet caramel flavour topped with caramel whipped cream, kumquat curd and jelly cubes.

The pair of Ang Ku Kueh was interestingly crafted into 2 different shapes, symbolising the female and male kueh, filled with delicious mung bean paste.

Not to be missed are the delicate cups of Chendol jelly, red bean, coconut and palm sugar, as well as the Pulut Hitam Chiffon Cake with salted coconut cream.

Instead of the normal scones, the afternoon tea serves unique flavoured scones such as the Milo and Lemon Scones, served alongside gula melaka coconut jam and clotted cream.

Guests with a penchant for savoury delights will also enjoy treats such as Kale Pesto Crab Sandwich featuring pesto made from Singapore grown kale and crab meat.

One of our favourites is the Deep-fried Rendang Chicken Mantou, which is fried to a golden crispy brown, yet fluffy inside, encasing tender and flavourful rendang chicken meat.

We enjoyed the fragrant Five-spice Kurobuta pork Ngoh Hiang topped with sweet and spicy mango as well.

Another notable highlight is the Kikorangi Blue Cheese Strawberry Crostini, comprising New Zealand farmed cheese and locally grown strawberries on a peanut butter crostini, sprinkled with crushed walnuts and hazelnut.

The Lobby Lounge has also launched a series of Heritage Cocktails crafted in honour of the journey of Sang Nila Utama, The Prince of Palembang, who founded the Kingdom of Singapura in 1299. Each cocktail in this series represents a part of his journey.

Savour Crown Into The Sea, a light cocktail made up of Havana 3, Apricot Brandy, Peach Schnapps and Ginger Beer served with slices of lime, representative of the great storm mid-journey which led to the Prince throwing his crown overboard as a gift to the sea to calm the storm, allowing him to reach Temasek safely. The last of the series, The King of The Jungle, is a ruby red cocktail comprising a mixed flavour profile of indigenous herbs like kaffir lime, star anise and cinnamon, which lift the palate. This concoction was inspired by the lion that Sang Nila Utama spotted upon landing which prompted him to name the island Singapura.

$88 for two guests, inclusive of fine loose-leaf tea or coffee.
$118 for two guests, inclusive of two flutes of Tattinger Brut Champagne, fine loose-leaf tea or coffee.
For reservations, please visit TheLobbyLounge.sg, email InterContinental.Dining@ihg.com, or speak with us at +65 6825 1008

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


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

Opening Hours:
Daily: 2pm - 5pm

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

Laifa Bar @ The Scarlet Hotel - What A Steal, $5.50 Wanton Mee At A Hotel

Laifa Bar at The Scarlet Hotel is a wine bar turned noodle house, serving traditional wanton noodle, dumplings and complementary sides. Equipped with recipes handed to him by his grandmother, who used to be a hawker herself selling homemade taupok and wanton noodle back in the 1970s, chef-owner Royce Lee fine-tunes them and bring the traditional dishes to the table with a touch of modernity and bettered flavours.

Wanton Noodle 4.2/5

The Wanton Noodle ($5.50) is what first brought many to Laifa Bar. With its hearty portion, meaty wantons and springy noodles, there is no reason why one won't return for more. The original sauce used to toss the noodle is flavoursome, but I suggest adding a little of the special chilli sauce that comes bright orange in a bottle. True to its colour, it brightens up the dish with zest and heat. The dry wanton noodle doesn't come with soup which is prepared in a limited portion daily but will be served to you upon request.

Char Siew & Crispy Pork Noodle 4.5/5

However, what's even more superior than the wanton noodle I find, is the Char Siew & Crispy Pork Noodle ($7.50). Keeping to the tradition of a wanton noodle, the char siew used for Wanton Noodle is of a leaner cut, whereas for this bowl, a thicker and fattier part of the meat is served. One look at the burnt ends and you know they are well caramelised. I love the smokey charred fats! The crispy pork didn't disappoint too. The meat and fats were as unctuous, laced with a layer of crispy skin.

Dumpling Soup 4.2/5

The Dumpling Soup ($7.50) is another winner. The minced meat and prawn filling was not overmixed, resulting in a really juicy, loosely packed and tender dumpling.

Taupok 4/5

The sides here are pretty strong too. The Taupok ($8.00) surprised me with their airiness, alongside a well seasoned and tender minced meat filling.

Wanton in Red Chilli Oil 4.5/5

The spice-laden concoction of the red-chilli oil of the Wanton in Red-Chilli Oil ($8.00) is by far the most piquant I have tried. It strikes a perfect balance of spice, tang and sweetness, and it tasted so good over my noodles!

Egg Slice 3/5

The Egg Slice ($7.00) is an egg loaf made using flour and egg, and the way it is being executed gives it an almost hash brown-like texture.

Ngoh Hiong 3.8/5

The skinny Ngoh Hiong ($7.00) was interesting with a chewy texture, but the spices were a little strong for me.

Overall, I'm rather impressed by how satiable the food is at Laifa Bar, especially given that local fare is not the intended concept of this space.

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.


Laifa Bar
The Scarlet Hotel
33 Erskine Road
Singapore 069333
Tel: +65 84392104
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line), Chinatown (DT Line, NE Line)

Opening Hours:
Tue-Thu, Sun: 1030am - 430pm
Fri-Sat: 1030am - 830pm
(Closed on Mon)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street. Turn left onto Amoy Street. Continue to the end of Amoy Street. Climb the stairs beside Siang Cho Keong Temple, up Ann Siang Hill. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Maxwell Road towards Kadayanallur Street (beside URA building). Turn right onto Kadayanallur Street. Walk to destination. Journey time about 12 minutes. [Map]

Legendary Bak Kut Teh (發传人肉骨茶) @ Rangoon Road - The Real Deal Of A Good Bak Kut Teh

There are two Legendary Bak Kut Teh outlets in Singapore. One is at Rangoon Road while the newest outlet is located at South Bridge Road. The restaurant is originally known as Founder Bak Kut Teh run by the daughter of Founder Bak Kut Teh in Balestier. The restaurant in Balestier is run by her dad and brother. Due to a change in business strategy to expand the Founder's brand, the daughter renamed her restaurant to Legendary Bak Kut Teh. Like every F&B business, business is affected by the pandemic. It has to adapt and also jump onto the food delivery bandwagon.

Bak Kut Teh 

Not to be missed is their Bak Kut Teh (發传人肉骨茶) which uses the same original family recipe. Customers can also choose the type of pork ribs for their Bak Kut Teh, using fresh Indonesian pork and Sarawak peppercorn. To be frank, I have just recently eaten at Founder Bak Kut Teh and I personally prefer the version at Legendary which is more robust and peppery. 

Salted Vegetables

Peanut

Tau Kee

Dang Ou Soup

Having the Bak Kut Teh alone can be quite boring. I usually like to order a couple of side dishes to complement the meal. I had the Salted Vegetables, Braised Peanuts, Tau Kee and Dang Ou Soup which are really yummy to go long with the pork rib soup.

Mixed Pig Organ Soup

Mee Sua

Besides their Bak Kut Teh, I also enjoyed their Mixed Pig Organ Soup. I even order a bowl of Mee Sua to go along with it. This is my ideal combination. 

Sesame Oil Chicken

Although Legendary is known for their Bak Kut Teh, the menu is quite extensive with many delectable cooked dishes and steamed fish. One of them is the Sesame Oil Chicken which is cooked to tender and blanketed in a layer of aroma from the fragrant sesame oil. 

Braised Pig Trotter

If you are not afraid of the fats under the Braised Pig Trotter's gelatine skin, you will enjoyed the well braised flavour of the succulent meat. This goes very well with a bowl of steamed rice.

Royal Chives

For a balance diet, the crunchy Royal Chives cooked with bean sprouts will be a delectable textural enjoyment.

Ngoh Hiang

Last but at least, crispy on the exterior and meaty inside is the Ngoh Hiang. You can also get crunchy bits of water chestnut in it too. 

Although we are in Phrase 2 of the circuit breaker and restaurants are allowed to accept dine-in customer, Legendary Bak Kut Teh has kept its island-wide delviery service for the time being. For enquiries and order, you can WhatsApp them at 96450125.

Legendary Bak Kut Teh (發传人肉骨茶)

154 Rangoon Road

Singapore 218431

Tel: +65 62920938

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Website

Nearest MRT: Farrer Park (NE Line)

Opening Hours:

Daily: 9am - 11pm

Direction: 

1) Alight at Farrer Park MRT Station. Take Exit B. Walk to traffic junction. Cross the road and walk down Rangoon Road. Walk to destination. Journey time about 5 minutes. [Map]

GO Noodle House @ 313 Somerset - Brings Famous Family Recipe Across The Causeway

With over 37 outlets in Malaysia and Australia, GO Noodle House has finally opened in Singapore. Their first outlet is located at the basement of 313@Somerset, bringing their proven family fish bone broth recipe to our shore, which pairs excellently with their noodles and varies fishballs and meatballs. They even keep their master stock in a secret location behind fireproof wall, transporting them in -20 degree celsius blocks across the border.

Hakka Sauce Handmade Noodles with Century Egg 4.5/5

I didn't go for the noodle soup during my visit as I have heard so much about their delicious Hakka Sauce Handmade Noodles with Century Egg ($9.90). What stand out is the thin and thick noodle coated with pork lard. Every strand is slurping goodness packed with aroma. Other components on the plate include black fungus, fried shallots, fried anchovies, minced pork, century egg and chilli oil giving them the extra textural enjoyment.

Signature Bursting Meatball 4.2/5

I didn't order the noodle soup because I had the Signature Bursting Meatball ($10.90) which also comes with the delicious fine bone broth. A shot of Shao Xing Hua Diao Jiu which has been aged for three years is served separately for diners to pour into the soup. I would recommend pouring it into the soup, which elevates the soup with a distinctive aroma.

The bursting meatball does not exactly has an oozing interior when one bites into it. It is juicy with marinated minced pork inside, somewhat like a cross between Fuzhou fishball and xiao long bao. Diners can also choose to add on other items to the bowl of soup. We chose to add on Squid Ball ($2.50) and Handmade West Saury Fishball ($2.50).

Trio Platter 3/5

To complement the meal, there are other side dishes on the menu. I decided to have the Trio Platter ($21.90) which consists of Five Spice Meat Roll, Crispy Fuchuk and Gold Coin Bak Kwa. It is enjoyable but not the best I have eaten.

At Go Noodle House Singapore outlet, there are exclusive specials such as fresh fish slice, premium beef slice cut from Australian ribeye and even the exotic frog meat.


GO Noodle House
313@Somerset
313 Orchard Road
#B3-37/38
Singapore 238895
Tel: +65 63635323
Facebook
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 10am - 10pm

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

Makko Teck Neo @ Telok Blangah Rise - Hidden Peranakan Gem In A Quiet Neighbourhood

Not known to many, hidden in the quiet neighbourhood of Telok Blangah Rise is Makko Teck Neo, a Nyonya restaurant specialising in traditional Peranakan cuisines and kueh kuehs. It all started with Auntie Teck Neo baking and selling its signature pineapple tarts and cookies every Chinese New Year to relatives and friends. As the business grew, Auntie Teck Neo moved into the current restaurant in 2008 and started Makko Tech Neo.

Nyonya Kueh Pie Tee 4/5

Ngoh Hiang 4.5/5

Our lunch started with some light bites. We have the Nyonya Kueh Pie Tee ($9.90) and Ngoh Hiang ($11.90). The Nyonya Kueh Pie Tee filled with flavourful turnip stew, topped with a thinly sliced prawn is must enjoy with a dollop of the chilli sauce. The Ngoh Hiang ($11.90) is quite unique with the addition of chives and carrot for a delightful crunch on top of deep-fried crispy beancurd skin. I am not sure whether this is authentic Nyonya ngoh hiang recipe, but it sure is good.

Tauhu Goreng 4/5

Next, we had is the Tauhu Goreng ($6.80). The deep-fried tofu is piled with shredded cucumber, beansprout and lots of the nutty peanut sauce. Each mouthful comes with an abundance of textures at play.

Rempah Ayam Goreng 4.2/5

Chap Chye 4/5

For a chance, we decided not to order the Ayam Buah Keluah but gone for the Rempah Ayam Goreng ($11.90) instead. The tender grilled chicken thigh has a beautiful rempah rub that elevated the taste profile. Not to forget the chilli sauce for that shiok finishing.

Pork Rib Pongteh 3.8/5

Beef Rendang 4.2/5

For the daily special on Sunday, we went for the Pork Rib Pongteh ($12.90) and Beef Rendang ($14.90). The Pork Rib Pongeh while cooked to tender and infused with the robust fermented beancurd flavour, it lacked finishing tang which I was seeking. The Beef Rendang, on the other hand, left an impression with the lunch group. It is fork-tender and spicy, packing a punch. Best to order a plate of plain basmati rice to go with the shiok gravy.

Dry Mee Siam 4.2/5

A house special at Makko Teck Neo is the Dry Mee Siam ($5.80). It comes with big puffy tau pok that is soaked with the mee siam gravy. While it is dry mee siam, it is not dry at all. It comes with a scoop of rich, sweet and tangy gravy. Best to give it a good toss to coat each strand of the vermicelli, to enjoy the slurping goodness. I personally crave for more of the mee siam gravy.

Makko Teck Neo is definitely a hidden gem located in a sleepy old neighbourhood. I am great to discover yet another good Nyonya restaurant, especially that it is near my place.


Makko Teck Neo
Blk 35 Telok Blangah Rise
#01-303
Singapore 090035
Tel: +65 62751330
Facebook
Website
Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Tue-Sun: 730am - 9pm
(Closed on Mon)

Direction:
1) Alight at Harbourfront MRT station. Take Exit A. Walk to bus stop at Harbourfront MRT station (Stop ID 14129). Take bus number 65, 123M or 855. Alight 4 stops later. Walk to destination. Journey time about 15 minutes. [Map]

Godmama @ Funan - Presenting Godma And Mama's Heirloom Recipes Anew

Godmama at Funan is a modern Peranakan restaurant and bar. Stemming from the initial idea of preserving an heirloom recipe of egg skin popiah which is passed down from one of the co-owners' Godma and Mama. The concept eventually evolved into one that serves not only the egg skin popiah but also includes the classic Peranakan dishes, a mod-Peranakan brunch and cocktails.

All Star Egg Skin Popiah 4/5

Our dinner started with the All Star Egg Skin Popiah ($6.50), recreated using Godma’s family recipe. It takes 4 hours to prepare the jicama stew. Despite its dark colour, the jicama was quite balanced in flavour, and there was still a light crunch to it. Toppings include cucumber strips, lettuce, crispy garlic bits, coriander, sprouts and tiger prawns, which made it all the more satisfying for me as a popiah lover.

Ngoh Hiang 3.8/5

Next up was Ngoh Hiang ($11.90). The filling is a blend of fresh prawns, minced meat and water chestnut seasoned with five-spice. I like that it was not overly seasoned with spices, and it was of a looser mix that was moist and juicy. The chilli cuka at the side was punchy, which made the meat roll even more appetising.

Babi Assam 3.8/5

Babi Assam ($13.90 as part of the Executive Lunch Set; $18.90 for dinner) is Head chef’s signature dish. The pork belly is simmered in a spicy and tangy tamarind stew. The melt-in-your-mouth pork belly was the highlight for sure, and the gravy was robust without being too salty.

Ayam Buah Keluak 3/5

Although the menu states that the Ayam Buah Keluak ($15.90 as part of the Executive Lunch Set; $19.90 for dinner) is a stew, it appeared to be more of a braised dish. Presented in a more contemporary manner, you get two tender chicken thighs and buah keluak which are infused with fresh root spices of galangal and turmeric. I love that the nuts are served as a whole, which allows me to enjoy its flavours on its own. However, the meat did not seem to have taken in the flavours of the sauce. This mild version of Ayam Buah Keluak may sit well with diners who are not that into buah keluak.

Sambal Udang 2.8/5

One of the seafood choices is Sambal Udang ($17.90 as part of the Executive Lunch Set; $23.90 for dinner). The tiger prawns are tossed in a weak sambal sauce that lacked zest. My prawns were dry too.

Nyonya Chap Chye 4/5

Godmama's Nyonya Chap Chye (available as part of the Executive Set Lunch; $13.90 a la carte) is refined with prawn bisque as the base for braising the vegetables.

Sticky Red Date Pudding 4/5

The desserts left a much deeper impression than their main dishes. Turning a traditional drink of Longan Red Date into a dessert, the Sticky Red Date Pudding ($9.90) is served hot with longan tea glaze and vanilla ice cream. It was this dessert that made me overate that evening.

Pulut Hitam Panna Cotta 3.8/5

The jiggly Pulut Hitam Panna Cotta ($8.90) was light with a mellow sweetness. I love the chewy pulut hitam resting underneath the panna cotta especially.

Gingerflower Lychee Sorbet 2.8/5

A much lighter option would be Gingerflower Lychee Sorbet ($10.90). Sorbet tends to be overly sweetened to compensate for the lack of creaminess, which was the case here as well.

Godmama may not have dived into the complexity of Peranakan cuisine, but it allows diners to have a glimpse of the flavours in a relatively more casual and fun manner.

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.


Godmama
Funan
109 North Bridge Road
 #04-07
Singapore 179105
Tel:+65 69700828
Facebook
Nearest MRT: City Hall (EW Line, NS Line)

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

Direction:
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Cross the road at the junction of North Bridge Road and Coleman Street. Walk to destination. Journey time about 5 minutes. [Map]