[CLOSED] The Kongsee @ Genmill Lane - Mod-Sin Izakaya Conceptualised by Chef Willin Low

The Kongsee on Genmill Lane is conceptualised as a mod-sin izakaya with the vibe of an underground lounge, with Chef Willin Low as the food consultant.

Barramundi Ceviche 3.5/5

Barramundi Ceviche ($22) is a dish that was conceived against the backdrop of our local food history and culture. The Barramundi is locally sourced, treated and presented as a Latin American dish with a Southeast Asia flair. It is accompanied by some cold and warm elements for flavour and textural contrast - Pickle Onions, Fried capers, Fried Diced Eggplant, Savoury Ice Cream and mini Papadams, which serve as a vessel to bring it all together. While the concept was good, the flavours of the various elements didn't quite come together.

Kongsee Crab Cake 4/5

As our fondness for Thai food has also shaped our local food scene, the menu also offers a few Thai-inspired dishes, such as the Kongsee Crab Cake ($28), made with Wild Caught Crab in Tom Kha Kai. The flavour of the Crab Cake was reminiscent of the Thai Fish Cake, which was in harmony with the coconut soup. The soup, delectably infused with lemongrass and aromatic kaffir lime oil, added to the cohesiveness of the dish.

Iberico Satay 4.8/5

Salted Egg Prawn 4.2/5

We tried 2 of the Skewers (minimum 2 skewers) that spotlight the quality of the respective ingredients - Iberico Satay ($8) and Salted Egg Prawn ($7). The iberico secreto was grilled to perfection over binchotan, rendering its fats and attaining the right amount of char on the exterior, which fully developed the iberico's tantalising flavours. The accompanying Javanese Peanut Sauce and Pineapple Salsa showcase the restaurant's attention to detail in bringing you the dish's essence. The latter was well executed too. I could taste the Tiger Prawn's sweetness enhanced by the contrasting Salted Egg sauce. It also had a delectable firm, and meaty texture.

Ngoh Hiong Dumplings 3.5/5

Ngoh Hiong Dumplings ($8) is a rendition of our traditional Ngoh Hiong, made with a Crab and Pork mixture wrapped with Bean Curd Skin and finished with a dash of Vinegar. While the mixture was considerably juicy and the flavour was good, it lacked the crunch and sweetness in the absence of prawns and water chestnut.

Roxy Crab Laksa 4/5

Roxy Crab Laksa ($12) is a highly anticipated dish cooked with Chef Willin's Secret Recipe Laksa Broth. The broth undoubtedly captivated me with its robustness. It was pleasantly spicy with a well-balanced of flavours. Though switching prawns with Wild wild-caught crab elevates the finesse of the dish, the comfort and satisfaction of a laksa are missing.

Lamb Kut Teh 4.8/5

Lamb Kut Teh ($32) is by far the best Lamb dish I had in a long time. Whether or not you are a lamb lover, you should give it a try. The soup carried a good amount of heat lent from White Peppercorn, permeated with just a faint gaminess from the lamb. The Lamb Denver Ribs had been grilled over binchotan before serving, which elevated its succulent texture with a contrasting, slightly charred exterior. The smoky nuance inherited by ribs from the binchotan had also made them even more moreish.

Churro Waffle with Kaya Ice-Cream 4.5/5

Rounding off our mod-sin journey was a memorable Churro Waffle with Kaya Ice Cream ($12). Given that the churro was skinner than usual and bore more ridges, it had an excellent balance of crispy golden crust and a chewy, dense, but airy interior. The Homemade Kaya Ice Cream that was nestled perfectly on the churros was on point with our familiar taste of kaya and the right amount of sweetness. The Coconut Cream salted with Shio Kombu enriched the mouthfeel of the dessert and counterbalanced its overall sweetness.

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.


[CLOSED]
The Kongsee
10 & 12 Gemmill Lane
Singapore 069252
Tel: +65 8828 7664
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Nearest MRT: Telok Ayer (DT Line), Chinatown (DT, NE Line)

Opening Hours:
Mon-Wed: 530pm - 1030pm
Thu: 1130am - 3pm, 5pm - 1030pm
Fri-Sat: 1130am - 3pm, 5pm till late
(Closed on Sun)

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street and then right onto Gemmill Lane. Walk to destination. Journey time about 6 minutes. [Map]

2) Alight at Chinatown MRT station. Take Exit A. Walk straight down Pagoda Street. Cross the road and walk to Mohd Ali Lane. Walk to the end of Mohd Ali Lane to Club Street. Turn left onto Club Street. Walk to Gemmill Lane. Turn right onto Gemmill Lane. Walk to destination. Journey time about 8 minutes. [Map]

Zui Yu Xuan Teochew Cuisine @ Amoy Street - Launches 5-Course Signature Set Menu At $50++ Per Pax

For a limited period from 1 December 2020 to 17 January 2021, Zui Yu Xuan Teochew Cuisine at Amoy Street has launched an exclusive 5-Course Signature Set Menu showcasing classic Chinese comfort foods for only $50++ per pax (minimum two pax, available for dinner only). Diners have the option of picking dishes from the different categories (appetiser, meat, seafood, vegetable and rice/noodle). However, diners at the same table have to select the same dishes except for the seafood course.

Deep-Fried Homemade Puning Beancurd, Pig Trotter Terrine, Deep Fried Ngoh Hiang 4/5

For the 5-Course Signature Set Menu, we started with a trio of appetisers. From left to right, we have Deep Fried Homemade Puning Beancurd, Pig Trotter Terrine and Deep Fried Ngoh Hiang. All the items are available on their a la carte menu, and the platter allows customers to have a glimpse of the dishes.

Pan Fried Kurobuta Pork Cutlet 4.2/5

Worthy of your calories is the Pan Fried Kurobuta Pork Cutlet accompanied by achar on the side. I am not sure what the sauce is, but more importantly, it is not overly sweet, complementing the tender and juicy pork cutlet. The other meat selections on the menu are Braised Duck with Beancurd and Crispy Pork Rib Marinated with Plum Sauce.

Live Boston Lobster Wok Baked with Fermented Bean and Garlic 3.8/5

Teochew Steamed Threadfin Tail 4/5

For the seafood selection, diners can choose between the Live Boston Lobster Wok Baked with Fermented Bean and Garlic and Teochew Steamed Threadfin Tail. If you prefer the more robust flavour, opt for the lobster with a rich fermented bean flavour, accentuated by the garlic aroma. Personally being a Teochew, I like my steamed fish. Hence, I would go for the light, and refreshing Teochew steamed threadfin tail.

Homemade Vegetable Skin Beancurd Braised with Crab Meat 4.2/5

For the vegetable dish, diners can choose from the Kai Lan Stir-Fried with Dried Sole Fish, Wok-Fried Asparagus and Homemade Vegetable Skin Beancurd Braised with Crab Meat. I had the silky tofu paired with sweet crab meat, simple but yet deliciously good.

Wok Fried Kway Teow with Diced Kai Lan and Preserved Radish

Wrapped up the 5-Course set meal with either the Wok-Fried Kway Teow with Diced Kai Lan and Preserved Radish or Fried Rice with Diced Chicken and Preserved Olive Leaves. I had the wok-fried kway teow infused with smoky wok hei with delightful crunchiness from the diced kai lan.

Double Boiled Pork Broth in Golden Pumpkin Bowl 4.5/5

The Jumbo Group of Restaurants has also collaborates with renowned Taiwanese Chef Huang Ching Biao, where he will pass on his treasure trove of recipes and experiences to Jumbo's suite of talented chefs. Kickstarting the collaboration is several new dishes at Zui Teochew Cuisine restaurants, Chui Huay Lim Teochew Cuisine and Zui Yu Xuan Teochew Cuisine. One of the new dishes is the Double Boiled Pork Broth in Golden Pumpkin Bowl ($12.80 per person). Inside the pumpkin bowl is generous servings of minced pork, water chestnut, and dried conpoy in fragrant pork broth, complemented by the pumpkin's subtle sweetness.

Beef Short Ribs with Asparagus in Red Wine Sauce 4.5/5

Beef lovers will enjoy the robust and decadent Beef Short Ribs with Asparagus in Red Wine Sauce ($18 per person). The succulent beef short ribs are first deep-fried, and then slow braised in red wine, red yeast rice, garlic and onions till tender.

Pan Fried Shrimp Paste and Pomfret Dumpling

Chef Huang will introduce more dishes in the first quarter of 2021. I was lucky to taste the Pan Fried Shimp Paste and Pomfret Dumpling before it is introduced. Thinly sliced pork lard is wrapped in fresh shrimp paste and topped with fresh whole pomfret and pan-fried. The highlight is the addition of pork lard that intensifies the flavours of the shrimp and pomfret. It is definitely a new dish that deserved to be introduced in 2021.

As a former chef in the Taiwanese presidential kitchen, the acclaimed Chef Huang Ching Biao definitely is an exciting introduction to the talented team in Jumbo. Having a glimpse of some of the new dishes, it really makes me look forward to the new creations in 2021.

Note: This is an invited tasting.


Zui Yu Xuan Teochew Cuisine
130/131 Amoy Street
Singapore 049959
Tel: +65 67883637
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Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 11pm

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the street. Walk to Amoy Hotel. It is located opposite Amoy Hotel. Walk to destination. Journey time about 3 minutes. [Map]

The Real Peranakan @ Hillcrest - Authentic Peranakan Helmed By Veteran Peranakan Chef Philip Chia

The Real Peranakan is a new Peranakan cuisine restaurant opened in Hillcrest, spearheaded by Chef Philip Chia. I first tasted his cooking back in 2011 when he has an event at Orchid Country Club, that is probably my first introduction to Peranakan cuisine. Not only is he a renowned MasterChef with over 50 years of experience, but he is also an established Peranakan cookbook author and the official consultant for the Channel 8 hit TV Show 'The Little Nonya'.

Hee Peow Soup 4/5

We started the dinner with a bowl of Hee Peow Soup ($16.80). Unlike other Peranakan restaurants, the Hee Peow Soup comes with three different types of handmade balls - prawn, pork and fish. It even has an egg roll with fish paste. Having visited many Peranakan restaurants, I am pleasantly surprised to taste the dedication in a simple bowl of soup.

Nonya Chap Chye 4.8/5

A mainstay of every Peranakan household is the Nonya Chap Chye ($16.80). The version here impresses me with the distinct flavours from the fermented beancurd, giving the mixed vegetable dish its character.

Babi Pongtay 4.8/5

An excellent dish is the Babi Pongtay ($22). The recipe has been passed down through 5 generations, requiring a painstaking 3 to 4 hours of labour in the kitchen. Once again, unlike other Peranakan restaurants, the Babi Pongtay is cut into melt in the mouth slices, not pieces. We are told to either crush the fresh chilli into the gravy or eat with it together with the pork belly. It will bring the whole enjoyment into life.

Ngoh Hiang 4/5

The Ngoh Hiang ($15.80) is a common dish that is available in almost every restaurants. The one here stands out for me for its extremely crispy beancurd skin. You can also bite into diced carrots and water chestnuts for that extra crunch.

Sambal Udang Belimbing 4.2/5

Belimbing is not a common ingredient being served nowadays as it is not readily available in the market nowadays. For those that have not tried it before, it is a sourish baby star. Chef Philip has elevated the Sambal Udang ($26.80) with the addition of Belimbing. The tarty and refreshing flavour complemented the rich taste of coconut milk perfectly.

Ayam Buah Keluak 4.5/5

Another staple dish is the Ayam Buah Keluak ($20.80). Buak Keluak is also known as the Asian truffle, which has an acquire taste that not many people enjoyed. I personally like the creamy earthiness and nuttiness of the buah keluak nut. Slow-cooked together with the chicken pieces, it gives the tender chicken a delectable full-bodied flavour.

Nonya Kuehs 4/5

End your meal with an assortment of Nonya Kuehs. I always love the colourful sight of Nonya kuehs. You will definitely be in for a treat.

The Real Peranakan indeed takes pride in their mission in search of heritage Peranakan cuisine, welcoming diners to embark on a culinary treat and rediscover heritage dishes in a modern and contemporary setting. In celebration of The Real Peranakan's official launch, diners can enjoy an additional main course with any four main courses purchased, exclusively for one month only, from 21 October to 20 November 2020.

Note: This is an invited tasting.


[CLOSED]
The Real Peranakan
73 Hillcrest Road 
Singapore 288945
Tel: +65 97831118
Facebook
Website
Nearest MRT: Tan Kah Kee (DT Line)

Opening Hours:
Tue-Sun: 730am - 10pm
(Closed on Mon)

Direction:
1) Alight at Tan Kah Kee MRT station. Take Exit A. Use the overhead bridge to Exit B. Walk straight to Hillcrest Road. Turn right onto Hillcrest Road. Walk down Hillcrest Road and make a left into Greenwood Avenue. Journey time about 15 minutes. [Map]

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]