Ginger @ PARKROYAL On Beach Road - The Wonders Of Pincers

From now till 31 October 2018, Ginger at PARKROYAL on Beach Road will be running their The Wonders of Pincers, featuring a spread of crustacean dishes. Alongside their signature Black Pepper, Chilli Crabs and Pumpkin Lobster, you will be delighted to know that our all time favourite Salted Egg Yolk Crab has joined the family too!

Salted Egg Yolk

The Salted Egg Yolk certainly didn't disappoint with its finger-licking good coating, livened with spices and curry leaves. The salted egg yolk forms a layer of thin batter around the crab, hence there is a lot more texture and flavor to it, rather than being just a runny gravy that drips off the meat.

Chilli Crab

Park under the same hot food station is the Chilli Crab. The gravy was quite on point, unlike some buffets which tend to make it sweeter for the international palate. There is even a bowl of crushed peanuts at the side for those who like the nutty fragrance to be in it.

Crab Bee Hoon

But my personal favourite is this Crab Bee Hoon. Somewhat overshadowed by the rest, this Crab Bee Hoon surprised me with its 'cze char' taste. By that I meant the wok hei flavor the bee hoon inhibits, which seemingly comes from the gravy. Like a plate of well done white bee hoon, the gravy carries a myriad of flavours that I believe a part of it comes from the succulent crabs embedded within.

Rock Salt Crab

From the Barbecue Live Station, you will find the newly created Rock Salt Crab. Ideally, get the pincer parts as I find others a tad dry.

Pumpkin Lobster

One advice. Do order this Pumpkin Lobster right as the start if you are here early. Other than the fact that it is lobster, the credit also goes to the beautiful golden pumpkin puree. Infused with locally sourced herbs, the puree first hit my taste buds with sweetness and seconds later the flavors of the herbs spread slowly in my mouth.

Oyster Omelette

Dishes are on rotational basis. That evening, I got to try their Oyster Omelette. Do take it first before it runs out which was what happened to me!

Braised Pork Ribs and Beancurd

Other local dishes include their porridge station and I highly recommend their Braised Pork Ribs and Beancurd. Having just came back from Taipei, the smell coming from the pots and the taste of that tender ribs, beancurb and egg, triggered all the fond memories.

Roasted Meats

Not just seafood, a selection of roasted meats is available as well to complete your feast.

Desserts include pastries and Nonya Kueh. Do try their special coconut cake, which consist of sliced coconut sandwiched in between.

I feel The Wonders of Pincers has done justice to the crabs. Although it is a buffet, the dishes taste freshly out from the woks.

Pricing for The Wonders of Pincers
Mon to Sun: Dinner 6pm to 10pm
SGD68 per adult
SGD34 per child

Sat and Sun: Lunch 12pm to 230pm
SGD68 per adult
SGD34 per child

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. Note: This is an invited tasting.


Ginger
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199590
Tel: +65 65055710
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 6am - 12midnight

Direction:
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 Parkroyal Hotel. Journey time about 8 minutes. [Map]

Seasonal Tastes @ The Westin Singapore - Surf + Turf Themed Buffet Showcasing Bold Flavours Of American & Taiwanese Classics

The Surf + Turf themed buffet at Seasonal Tastes showcases a wide array of sensational classics, with creative spins taken to dishes with seafood and red meat ingredients, as guest Chef, Joshua Marshall, executive chef of W Taipei brings back flavours from his hometown of South California and his second home, Taipei to The Westin Singapore this season.

Only available during dinner from 2 July to 30 September 2018, diners can expect a luscious spread of staples which Seasonal Tastes is known for – the freshest seafood, crustaceans and salmon sashimi.

The ‘live’ carving station with a hearty selection of roasts and prime cuts.

The Brown Sugar Jack Daniels Baby Back Pork Ribs features tender flavourful ribs that fell off the bone easily.

With guest Chef, Joshua Marshall at helm, diners can expect bold-flavoured American classics such as the Mini Boston Lobster in Brioche which features juicy lobster meat sandwiched in between fluffy brioche bread.

Originally from a small town outside of LA with his cooking largely influenced by his grandmothers and fathers’ passion for cooking, Chef Joshua Marshall also married to a Taiwanese, whom he got his recipe for authentic Taiwanese dishes. For fans of Taiwanese food, expect nothing less than classics such as the Oyster Noodles, Taiwanese Beef Noodle Soup, as well as Wok-fried Beef Tenderloin with Taiwanese Barbeque Sauce.

Not forgetting the local favourites of Chilli Crab with mantous. The chilli sauce has a sweeter taste with a rather mild spicy flavour which is a perfect complement to the fluffy mantous. For the meat lovers, there is also slices of authentic tender Hainanese Chicken.

At the dessert station, expect a myraid of nonya kuehs and kueh lapis, as well as an assortment of cakes, tartlets, macarons and, gelato and sorbet to end your meal on a sweet note.

Pricing
$88 adult, $44 child (4 to 12 years) - Valid till 31 July 2018
$98 adult, $49 per child (4 to 12 years) - 1 August to 31 September 2018
Children below the age of 4 dine for free

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.


Seasonal Tastes
The Westin Singapore
Level 32
12 Marina View
Asia Square Tower 2
Singapore 018961
Tel: +65 69226968
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Website
Nearest MRT: Downtown (DT Line)

Opening Hours:
Daily: 630am - 11pm

Direction: 
1) Alight at Downtown MRT station. Take Exit E. Turn left and walk down Marina View. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

AquaMarine @ Marina Mandarin Singapore - Indulge In A Crustacean Galore And Divine Specials From Upcoming Singapore Heritage Buffet

Esteemed for its extensive halal buffet spread featuring Asian and Western cuisines, AquaMarine is an international culinary extravaganza within the Marina Mandarin Singapore. We indulge in their dazzling crustaceans galore spanning around a huge stand-alone counter which takes the centerpiece of the buffet line, as well as selected specials from their upcoming Singapore Heritage Buffet.

Available from 1 to 31 Aug 2018, diners can take a trip down memory lane and indulge in the nation's iconic dishes such as the Wagyu Beef Short Rib 'Satay', Marinated Ayam Buah Keluak Shawarma in lotus buns, Sambal Whole Salmon Fillet, as well as the well-know local favourite Chilli Crab. These dishes from the Singapore Heritage Buffet are specially curated for the month of August, which is in line with the Nation's Birthday on August 9.

Known for focusing their buffet spread on the freshest catch from the sea, AquaMarine is an absolute seafood paradise for the seafood lovers. Expect an endless flow of premium seafood, such as the Tiger Prawns, Spanner Crabs, Stone Crab Claws, Snow Crab Claws, Fresh Scallops, Clams, and Shucked Oysters. As diners repeatedly pile their plates high with seafood, the counters are continuously replenished with ample seafood so there is more than enough for everyone.

Apart from the fresh seafood on ice, there is also the Crustaceans Seafood Stew, where diners can enjoy a piping hot bowl of flavourful stew filled with a variety of cooked seafood.

For those who prefer to have their seafood hot, delight in their Black Pepper Crab, as well as Crispy Soft Shell prawn with cereal and chicken floss for a comforting treat.

There are also a Japanese counter where you can get your sushi, udon, tempura and sashimi fix.

Wagyu Beef Short Rib'Satay' 4.2/5

Showcasing highlights from the much anticipated Singapore Heritage Buffet, the Wagyu Beef Short Rib is one my favourites. The beef meat is extremely soft, tender and juicy, while the satay sauce is filled with a reminiscent of the local flavour. Yet I find that the flavour of the satay sauce might be too overwhelming and masks the natural juicy flavour and char of the wagyu beef. However, the wagyu beef meat is perfectly executed, so go easy on the sauce.

Marinated Ayam Buah Keluak Shawarma in Lotus Bun 4.2/5

A mainstay of Peranakan cuisine, the Marinated Ayam Buah Keluak Shawarma in Lotus Bun features tender Nonya Chicken with a slightly spicy and tangy gravy, sandwiched in between soft fluffy mantous.

Sambal Whole Salmon Fillet 4.2/5

The sambal chilli is a favourite among the locals, and that cannot be missed out in the Heritage buffet. The Sambal Whole Salmon Fillet features extremely soft fish fillet meat, perfectly seasoned and covered with the authentic sambal spice and fragrance.

Deep Fried Asian Crab Friller with Salted Egg Mayo 4/5

The Deep Fried Asian Crab Friller with Salted Egg Mayo boosts soft crab fillings with a thin crispy fried layer. The salted egg mayo adds a salted, creamy flavour to the fresh crab pieces, elevating the entire flavour of the crab.

Singapore Chilli Crab 4.2/5

A well-known local favourite, the Singapore Chilli Crab is a must-try here. The thing that defines the style and tastes for chilli crab is the chilli sauce. The juicy crabs come with a an impeccable gravy that features a combination of spiciness, sweetness and saltiness, which is a perfect complement with the fluffy deep fried mantou.

Beyond the crustaceans and Singapore Heritage specials, AquaMarine also offers a wide variety of delectable desserts such as the assorted Nonya kuehs, cakes, puddings, ice cream, beancurd and their durian pengat.

With so many options for everyone, it is an ideal choice for large groups of friends and family to gather in a spacious environment for an indulgent buffet meal. On weekend dinners, diners can look forward to their action station whipping up sugarcane juice, durian and all-time favourites.

Singapore Heritage Buffet is available from 2 to 31 August 2018. Priced from $60++ per adult and $30++ per child (6-12 years old). For reservations: please call 6845 1111 or email aquamarine.marina@meritushotels.com

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.


AquaMarine
Marina Mandarin Singapore
6 Raffles Boulevard
Level 4
Singapore 039594
Tel: +65 68451111
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Website
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Daily: 630am - 1030pm

Direction: 
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to destination. Journey time about 5 minutes. [Map]

The Lobby Lounge @ Shangri-La Hotel Singapore - A Curation of 7 Legendary Hawker Dishes + new weekend Popups

Tuck into your favourite hawker dishes at Lobby Lounge at Shangri-La Hotel Singapore. Since the revamp last year, the lounge now offers you a menu dedicated to 7 well-loved Hawker Dishes, along with local delights and comfort food. The 7 featured hawker dishes are Bak Chor Mee with Fish Maw Soup, Hainanese Chicken Rice, Prawn Noodle Soup, Katong Laksa,  Chilli Crab and Mantou, Bak Kut Teh (Legendary Bak Kut Teh) and Beef Rendang (Rumah Makan Minang).

Kueh Pie Tee and Popiah

While waiting for your mains, start your day with a cup of Kopi or Teh Tarek, along with Kueh Pie Tee and Popiah which are done a la minute to prep your appetite. Not to forget the range of local dishes such as Achar, Sayur Lodeh, Rojak, pork belly etc.

Bak Kut Teh by Lengendary Bak Kut Teh

Known for its peppery Bak Kut Teh, this family-run brand uses fresh Indonesian pork and Sarawak peppercorn to create that tummy warm dish. What I like about this set is the super airy and crispy you tiao, as well as the the special brewed tea is served at the side to complete the experience. The broth, however, is a much mellower version compared to those served in their own restaurants.

Beef Rendang by Rumah Makan Minang

I do quite like the Beef Rendang by Rumah Makan Minang, although I'm not sure how close it is to the original. As beef rending can be quite rich and greasy, the use of the grainy brown rice really helps to balance the heavy protein. What's notable is the grilled brinjal with the diced chilli atop, which is smokey, tangy with sweet-fiery kick.

Chilli Crab and Mantou

I highly recommend Chilli Crab and Mantou for the sweet and tender Alaskan King crab meat and fuss free experience. Neatly shelled, savour each claw as though it is a drumstick. The body becomes a bowl for all its meat, you can simply clean up the 'plate' of meat with a spoon or the airy mantou. The sambal crowning the dish is not just a condiment but also a signature of this gravy, made popular since the day Dragon Phoenix Restaurant’s Chef Hooi, decided to added sambal and eggs as means to enrich the gravy. Though the gravy leans towards the sweeter side, it is excellent as a crab dish.

Hainanese Chicken Rice

As for the Hainanese Chicken Rice, the chicken can be more tender. But what I like is the rice, which is fluffy and fragrant.

Bak Chor Mee with Fish Maw Soup

The selected Bak Chor Mee is by Seng Kee Mushroom Minced Meat Noodle, served with a premium Fish Maw Soup kept warm in a heated claypot that is brewed from pork bones and dried sole. It comes with an array of ingredients - minced pork, pork slices, egg, seaweed, and stewed mushroom slices, and compliments the noodles really well. It could have been even better if the latter has a more vinegary taste.

Prawn Noodle Soup

By Beach Road Prawn Mee, the Prawn Noodle Soup is quite clean on the palate but I prefer a much richer broth which I could see the layer of reddish oil floating on top of the soup.

Katong Laksa

Inspired by the Original Katong Laksa aka Janggut Laksa in Katong, the Katong Laksa features short, thick rice noodles served in a broth made from coconut, flavoured with dried shrimp and fragranced with laksa leaf. Though the coconut broth is not as rich and robust as what we are used to but the thickness of the broth is quite all right.

You may want to time your visit according to the Heritage Weekend Pop-up Series. Held once a month, the live station will be taken over by a local hawker, showcasing another classic. The first edition, which is just over on the weekend of 24th March, Guna of Springleaf Prata Place was here to demonstrate the art of prate making!

HarriAnns Nyonya Kueh

Plates after plates of colourful bitesize Nyonya Kuehs by HarriAnns are just irresistible. I know some of you will just head straight for them right at the start rather than saving them for desserts.

All six signature dishes are available on the a la carte menu daily from 1130am to 10pm or as part of the local semi-buffet lunch priced at $38++ during weekdays or $42++ during weekends.

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. Note: This is an invited tasting.


The Lobby Lounge
Shangri-La Hotel Singapore
Lobby Level
22 Orange Grove Road
Singapore 258350
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 730am - 1am

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes. [Map]

Folklore @ Destination Singapore Beach Road - Singapore Heritage Food From The Soul

I am so happy to hear about the opening of Folklore at Destination Singapore Beach Road because the brainchild behind it is non other than Chef Damien D'Silva. Having tried his food when he was at Timbre+ and getting to know about his culinary philosophy, I am excite to know that I once again have the opportunity to find Singapore heritage dishes at his new restaurant - Folklore, which is like a losing art in Singapore.

4 Angled Bean Salad 3.5/5

4 angle bean is an ingredient seldom used in Chinese cuisine and the only time I had it was from a nasi padang stall. While it is rather tasteless, it has a nice crunchy texture. At Folklore, the 4 angle bean is made into a salad which has a fruity refreshing finish with a hint of spiciness. The 4 Angled Bean Salad ($12) is tossed in a mix of green mango, pineapple, green and red chillies, ginger flower, kaffir lime leaves and dried shrimp. It is then dressed in a sweet sour, sambal belachan sauce.

Chilled Tofu with Pidan 3.5/5

The Chilled Tofu with Pidan ($12) here is different from either the Japanese or Taiwanese version. The tofu is actually mashed up together with the century egg and topped with pickled radish and slivers of scallion. I personally prefer the century egg taste to be more prominent in the execution.

Babi Assam 4.2/5

I have tried babi pongteh but Babi Assam ($22) is new to me. The pork belly is slow braised in a tamarind gravy with cinnamon and star anise until tender. It is then fried before serving. It is actually not spicy at all. In fact the pork belly comes with a sticky coat of sweetness.

Singgang 4/5

A long lost Eurasian dish of wolf herring is the Singgang ($20). Wolf herring is a fish that is rarely used in the kitchen nowadays due to the numerous fine bones in it, making it a tedious chore for the chefs. Chef Damian painstaking de-boned the wolf herring and cooked in a non spicy paste which tasted like our local otah.

Sambal Juliana with Fried Brinjal 3/5

Among the dishes I had, the Sambal Juliana with Fried Brinjal ($14) probably is the least standout. The sambal was rather weak and it failed to add shine to the brinjal

Masak Lemak 3.5/5

The Masak Lemak ($14) is one of those dishes that I couldn't really put my finger to it whether I enjoyed it or not. The spinach, sweet potato leaves and kang kong are cooked in a lightly spiced gravy enriched by fresh coconut milk. I felt like I was having a bowl of prawn mee soup without the noodles. Or rather a plate of sambal kang kong but someone spilled a bowl of soup into it. In conclusion, I think I just didn't like how my vegetable is cooked in such a way.

Sambal Buah Keluak Fried Rice 4.5/5

The highlight at Folklore has to be Sambal Buah Keluak Fried Rice ($22). I first get to know about Chef Damien when I saw him on TV cooking the dish. It is understand that he created the dish back in 2001 and it is available either spicy or non spicy. In fact, the dish has gotten into the menu of many peranakan restaurants nowadays. I like the fact the it also comes with a fried egg and an extra serving of buah keluak paste at the side.

Hati Babi Bungjus 4.2/5

The name of the dish, Hati Babi Bungjus ($18) comes about because it looks like a pig's heart. Accordingly to what I know this is a Perankan dish usually cooked during ancestor offerings. It is made up of minced pork and liver marinated with coriander, tamarind, soya sauce and shallots, wrapped in coul fat then grilled. served with pickled mustard leaves and sambal. Somehow I find that it tasted like lor bak but in a ball shape.

Peranakan Chap Chye 4.5/5

Not to be missed is the Peranakan Chap Chye ($16). The classic nonya chap chye is braised in a pork and prawn stock until all the flavour has been absorbed by the ingredients. I enjoyed that the vegetables still have a slight crunch to them.

Oxtail Stew 4.5/5

Worth ordering is the Oxtail Stew ($26) that is cooked the traditional way with potatoes and carrots. The oxtail is cooked to a beautiful fork tender in a robust gravy, that is rich and thick. This will go very well with a plate of steamed rice.

Baked Custard with Gula Maleka 3/5

The Baked Custard with Gula Malacca ($12) is a Spanish inspired dessert called Koka. Chef Damian uses freshly squeezed coconut and made it into a pudding, served with gula melaka. I find that the texture too watery to be called a custard. I joking mentioned that it should be served in a glass like a milkshake. Taste wise it is sweet and nice but then I could not really trace any coconut in it.

Kueh Bengkah with Ice Cream 4.2/5

For dessert, I would highly recommend the Kueh Bengkah with Ice Cream ($10) and Kueh Kosui ($6). Even feeling stuffed after the heavy meal, I still cold not resist helping myself to the traditional nonya kuehs. I have to admit Chef Damian makes some of the best kueh bengkah and kueh kosui I have ever eaten.

Kueh Kosui 4.5/5

Once again it is good to have Chef Damien back cooking his heritage dishes. These are dishes that are hardly available on the menu nowadays. Dining at folklore is not just about enjoying good food prepared from scratch but also about preserving and propagating Singapore culinary heritage.

Note: This is an invited tasting.


Folklore
Destination Singapore Beach Road
(Beside Golden Mile Complex)
700 Beach Road
Level 2
Singapore 199598
Tel: +65 66792900
Facebook
Website
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 930pm

Direction: 
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to Beach Road. Turn right onto Beach Road.Walk to destination. Journey time about 8 minutes. [Map]