Ebi Bar @ Cuppage Plaza - New Mod-Sin Noodle Bar

Ebi Bar at Cuppage serves up its modern take on Singaporean prawn noodles with its specially concocted prawn broth and handmade noodles. The menu includes some of our favourite side dishes, but with an added touch of fanciness to make it their own.

Signature “Chao Da” (Charred) Ebi Noodles 3.8/5

Ebi Bar's unique take on our local prawn noodles is this Signature “Chao Da” (Charred) Ebi Noodles ($14.90), served with a pair of charred prawns and slices of chicken roulade. As the main selling point of Ebi Bar, the broth didn't disappoint with its deep rich prawn flavour, and I love how savoury it tasted. The chicken roulade slices laced with charred skin were beautifully tender, and the noodles were springy with a nice bite. It was a pity that the prawns, however, were slightly overcooked and not appropriately deveined either.

Signature “Chao Da” (Charred) Ebi Pao Fan 3.8/5

There's a new item on the menu - Signature “Chao Da” (Charred) Ebi Pao Fan ($18.90), which I thought works even better with the flavourful prawn broth. The rice was plump with a bite, with added rice crisp for texture and crunch. The rice soaked up the broth well, and every mouthful of the rice and the broth was truly enjoyable.

Truffle Broth Booster, Mala Broth Booster, Miso Broth Booster

You can also amp up your dish with “Broth Boosters” - Mala ($1.90), Miso ($1.90) and Truffle ($2.50). The Mala Broth Booster adds a layer of peppery aroma to the broth. At the same time, the Miso Broth Booster enhanced the savouriness of the broth, akin to the ramen miso broth. I don't suggest going for the Truffle Broth Booster at all, which was too overpowering.

Crispy Fried Chicken in Salted Mackerel Marinate 4/5

There are a couple of interesting sides to complete your meal. Crispy Fried Chicken in Salted Mackerel Marinate ($6.90) is its take on Har Cheong Gai. Each morsel made from chicken thigh was pretty juicy, and the best bit was the crisped chicken skin.

Chilled Tofu with Homemade Sauce 3.5/5

Ah Ma’s Achar Gone Fancy 3.5/5

I enjoyed the simple dishes on the menu, such as the Ah Ma's Achar Gone Fancy ($5.90) and Chilled Toufu with Homemade Sauce ($4.90). The achar with jellyfish is exceptionally crunchy, while the chilled tofu with cold sweet and savoury sauce is very appetising. Unfortunately, the portion was a tad too little.

Ebi & Vege Crispy Fritter 2.5/5

As for the Ebi & Vege-Crispy Fritter ($5.90), I reckon the batter requires a bit of work to be less greasy and stay crisp for a longer period.

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.


Ebi Bar
Cuppage Plaza
5 Koek Rd
#B1-21
Singapore 228796
Tel: +65 89221284
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Tue-Sun: 11am - 1030pm
(Closed on Mon)

Direction: 
1) Alight at Somerset MRT station. Take Exit B, C or D. Walk to Orchard Road. Cross the road and walk to Cuppage Road. Walk down Cuppage Road. Walk to Cuppage Plaza. Walk to destination. Journey time about 5 minutes. [Map]

Jiang-Nan Chun @ Four Seasons Hotel Singapore - Launched Signatures by Executive Chinese Chef Albert Au

Michelin-starred Jiang-Nan Chun at Four Seasons Hotel Singapore has recently launched Signatures by Executive Chinese Chef Albert Au. Available at both lunch (Six-course $178/pax) and dinner (Seven-Course at $198/ pax), menus showcase fresh, seasonal produce in dishes executed by weaving fresh, seasonal produce and a passion for bringing a dynamic perspective to classic techniques.

Jiang-Nan Chun Trilogy 4.8/5

Dinner is a seven-course experience that begins with a Jiang-Nan Chun Trilogy. It was a plate of 3 very luxurious bites - starting from a succulent and meaty Blue Prawn Toast, followed by a brilliantly executed slice of Crispy Suckling Pig layered with red wine jelly and a generous dollop of osetra caviar, and rounding off the first course is the signature Honey Glazed Pork Collar.

Double-boiled Fish Maw Soup 4.5/5

Next up, we have the classic Double-boiled Fish Maw Soup. It is doubled boiled for 6 hours with Sea Whelk and Dried Scallops, resulting in a gelatinous texture.

Braised Star Garoupa Fillet 4.8/5

The next course was my favourite, which features a wild-caught Braised Star Garoupa Fillet with Daikon in Superior Sauce. Chef Albert specially chose the Japanese daikon for its flavours, and it went all tender and sweet in the rich superior sauce. The fish on its own was outstanding, but the addition of the perfectly stewed daikon brought the dish up a notch.

Boston Lobster 4/5

The next dish highlights a style of cooking 避风塘 that is said to originate from Hongkong Causeway Bay. Such a cooking method was traditionally used with seafood. Here we had an elevated version using Boston Lobster with fragrant Garlic and Dried Chilli. Known for its aroma and robust flavours, the garlic and dried chilli brought out the lobster's sweetness, especially when the meat remained tender and juicy.

Braised Pork Belly with Pineapple 4.2/5

The next course is another Chef's signature - Braised Pork Belly with Pineapple. When the dish was served, there was an immediate pleasing waft of citrusy orange peel coming through. To counter the meat's richness, the pork belly was braised together with pineapple and other dried fruits for their tartness and acidity.

Handmade Noodles with Baby Abalone and Vegetables 4.8/5

The last savoury dish was a highlight for me as well - an extraordinarily homely and comforting Handmade Noodles with Baby Abalone and Vegetables. Both the broth and the texture of the noodles were superb, reflecting Chef Albert's culinary expertise and knowledge.

Oolong Tea infused Jivara Chocolate Sphere with Kumquat 3.5/5

Dessert is Oolong Tea infused Jivara Chocolate Sphere with Kumquat. It was pretty interesting to see a kumquat replacing the usual orange. I feel the extra acidity from the citrusy kumquat filling worked even better with the chocolate.

You can also opt for a pairing of Taittinger Prestige Rosé and fine wines, curated to perfectly complement the full seven-course menu, available at $298 per person. For dining reservations, please speak with Jiang-Nan Chun at 6831 7220 or email jnc.sin@fourseasons.com.

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.


Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317220
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Website
Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 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. Continue walking along Orchard Road. Walk to Hilton Hotel. Go to level 2. Follow the passageway to Four Seasons Hotel. Walk to destination. Journey time is about 12 minutes. [Map]

YUN NANS (云海肴) @ Westgate - Celebrate Chinese New Year Featuring Specialities Prepared With Premium Ingredients Imported From Yunnan

Usher in the Year of the Ox this February with Yun Nans (云海肴), The restaurant has put together six Chinese New Year set menus catering from 4 to 8 pax ($298++ to $838++), featuring specialities prepared with premium ingredients imported from Yunnan. The set menus will be available from 01 February to 28 February 2021.

Prosperity Abalone Yu Sheng 3.5/5

Lo Hei is a must-have at every Chinese New Year feast. It is our unique way of celebrating Chinese New Year in Singapore. Yun Nans has unveiled the Prosperity Abalone Yu Sheng ($58.80/ $78.80) for the occasion. It is available for both dine-in and takeaway.

Yun Nans Prosperity Treasure Hot Pot 4.8/5

Making a coming back this year is the Yun Nans Prosperity Treasure Hot Pot ($288++/ $438++) with a level-up version with even more premium ingredients. In the treasure pot, diners can look forward to delicacies such as wild morel, wild golden fungus, sea cucumber, abalone, scallops, prawns, mushrooms, fish maw and cordyceps flowers, laid with yam and Chinese cabbage in the base.

Traditional Salt Baked Chicken 4.5/5

The Traditional Salted Baked Chicken ($22.80++/ $38.80++) is cooked with two types of ginger - sand ginger and galangal, the kampung chicken is braised, then baked until tender and juicy with the braising sauce penetrating every inch of it.

Steamed Red Grouper Peppercorn Style

Instead of the usual Hong Kong style steamed fish, why not try something new for the new year? I would highly recommend you to the Steamed Red Grouper Peppercorn Style. The aromatic peppercorn gives the steamed fish a full elevated enjoyment.

"Bi Feng Tang" Style Pork Ribs with Truffles 4.2/5

The "Bi Feng Tang" Style Pork Ribs with Truffles ($33.80++) is humongous. I could not resist picking up the pork rib with my hands. A pull with my teeth and the meat falls off the bone with ease. While the thick coat of garlic and chilli is aromatic, I could not taste the truffle at all. Hence I don't think the addition of truffle is necessary at all.

Braised Truffle Ee-fu Noodles 3/5

Same as the pork rib, I could not taste the truffle in the Braised Truffle Ee-fu Noodles ($16.80++). It s a comforting dish to wrap up the savoury dishes before moving to desserts.

Double-boiled Peach Gum and Snow Fungus 3.5/5

The Double-boiled Peach Gum and Snow Fungus ($6.80++) is not only refreshing but nourishing too with ingredients such as Peng Da Hai, peach gum, snow fungus and snow lotus seed.

Freshly Baked New Year Pastry

A must-try is the flaky Freshly Baked New Year Pastry. I thought it is filled with red bean paste, but after checking with the restaurant, I realised it is rose petals, no wonder there is a beautiful floral scent.

Besides the six Chinese New Year dine-in set menus, there is also a Special Chinese New Year Takeaway Set ($298+ Members/ $338 public) for takeaway. The takeaway set comprises prosperity abalone yu sheng, prosperity treasure hotpot, steamed glutinous rice wrapped in lotus leaf and traditional salt baked chicken. The dine-in set menus and takeaway menus are available at their Nex and Jewel Changi Airport outlets too.

Note: This is an invited tasting.


YUN NANS (云海肴) 
Westgate
3 Gateway Drive
#03-07
Singapore 608532
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Website
Nearest MRT: Jurong East (EW Line, NS Line)

Opening Hours:
Mon-Fri: 1130am - 10pm
Sat-Sun: 11am - 10pm

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

Yan Restaurant (宴) @ National Gallery Singapore - Resplendent Chinese New Year Delights at Yan

Yan Restaurant at National Gallery Singapore welcomes the Year of the Ox with a bounteous spread of festive delights for dine-in and takeaway from 15 January to 26 February 2021. The restaurant has put together six dine-in set menus featuring classic Cantonese fare and auspicious ingredients to ring in a year of good fortune. For convivial celebrations at home, Yan also presents a splendid array of sweet and savoury takeaways, available for delivery and self-collection.

Abalone & Yellow Tail with Gold Foil Lo Hei in 'Shun De' Style 4.2/5

If you aer looking for a different Lo Hei experience, I would strongly recommend Yan Restaurant's Abalone & Yellow Tail with Gold Foil Lo Hei in 'Shun De' Style ($92++/ $138++). It is the savoury take from the usual sweet-style Yusheng. Unlike the norm, it comes in a magnificent mountain of crispy vermicelli, complemented by shredded purple and yellow sweet potatoes, kailan, and pickled ginger. It is further surrounded by a ring of vibrant vegetables and sesame seeds and adorned with gold flakes. Not forgetting slices of yellowtail fish and braised abalone heralding wealth and abundance.

Roasted Duck Marinated with Mandarin Peel 4.2/5

Available for both dine-in and takeaway is the Roasted Duck Marinated with Mandarin Peel. The duck is beautifully cooked to tender with the zesty Mandarin peel infused into the crispy skin.

Double boiled Fish Maw, Chicken with Cordyceps Flower 4.5/5

A wholesome soup on the menu is the Double boiled Fish Maw, Chicken with Cordyceps Flower. The deep flavoured soup is the result of boiling mature hen, lean pork, jinhua ham, chicken feet, pork bones, cordyceps flower and dried scallops over 8 hours.

Braised Spring Chicken with 6-Head Whole Abalone 4/5

The Braised Spring Chicken with 6-Head Whole Abalone is an auspicious dish stuffed with Chinese chives, garlic, and dried shrimps, deep-fried and then braised for 3 hours. The tender chicken is accompanied by abalone and poached nai bai, giving a comforting and familiar dish an elevated take.

Poached Soon Hock with Carrot and Luffa 4/5

A must have in every Chinese New Year dinner is the fish dish. Symbolising the abundance of wealth is the Poached Soon Hock with Carrot and Luffa. Steamed fish is very common but with waxed duck and fermented beancurd is a nostalgic pairing that is rare these days. What interested me more is the used of luffa with the steamed fish. It is a first for me. Does it complement the fish? It doesn't, but it enlivens the flavours of the luffa instead.

Wok-fried Local Lobster with Superior Sauce, Shrimp Egg and Ee Fu Noodles 4.2/5

The well-loved flavours of shrimp roe noodles, a perennial Cantonese favourite in Hong Kong and Guangdong, are revealed in the luscious Wok-fried Local Lobster with Superior Sauce and Shrimp Egg and Ee Fu Noodles.

Double-boil Bird's Nest with Lily, White Fungus, Wolfberry and Lotus Seed 3.5/5

Pan-fried Nian Gao 4.2/5

Wrapping up the sumptuous meal is the Double-boil Bird's Nest with Lily, White Fungus, Wolfberry and Lotus Seed, and Pan-fried Nian Gao. The double-boil bird's nest sweet soup is brewed with rock sugar and pandan broth for a light and refreshing finish. The highlight for me is the Pan-fried Nian Gao, especially that layer of coated peanut and toasted grated coconut which brightens the enjoyment of the glutinous rice flour.

Noted: This is an invited tasting.


Yan Restaurant (宴)
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178958
Tel: +65 63845585
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

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

Full of Luck Restaurant @ Holland Village - Usher In A Bountiful And Joyous New Year With Traditional Dishes With A Modern Flair

Usher in the Year of Ox with classic Cantonese favourites but imbued with a modern flair at Full of Luck Restaurant. Chinese New Year sets will be made available from 1 February to 28 February 2021, with dishes that satisfy your palate and visually delightful with fun and thoughtful designs.

Yu Sheng 4/5

Toss to a year of bountiful blessings with Prosperity Lo Hei with Smoked Salmon and Yuzu. Setting itself apart from others with an adorable cartoon-inspired look, it is also one of the few yushengs that comes with huge fruity pearls of both passionfruit and pomegranate seeds. The homemade sauce is concocted with plum, apple, pineapple and yuzu for a more balanced tangy and sweet flavour.

Truffled Jade Melon Rings Stuffed with Pork & Abalone 4.5/5

Truffled Jade Melon Rings Stuffed with Pork & Abalone surprised me with its soft and tender melon rings and extremely juicy stuffing. The flavoursome sauce is extracted from the ingredients' essence, making the dish even more nourishing.

Double Delights Platter 4.8/5

The Double Delights Platter pairs its Signature Honey Glazed Char Siew with Crispy Kurobuta Pork. The char siew especially had just enough fats to butter over the lean meat. The occasional bites into the charred bits were pleasurable.

Abundance Money Bag Stuffed with Crabmeat and Pork 4.5/5

Abundance Money Bag Stuffed with Crabmeat and Pork was one of my favourite dishes with juicy and flavourful dumplings in sweet and savoury golden pumpkin sauce.

Auspicious XL Prawn Ball with Bak Kwa Sauce 3/5

Auspicious XL Prawn Ball is unique with its housemade bak kwa sauce but the prawn ball was too tough for my liking.

Scallion Oil White Jade Noodle with Black Garlic Tiger Prawns 4/5

Scallion Oil White Jade Noodle with Black Garlic Tiger Prawns will win you over with its homely and comforting taste. The prawns were a tad mushy, but all the flavours were on point.

Glutinous Rice Wrapped in Lotus Leaf 4.5/5

The Glutinous Rice Wrapped in Lotus Leaf with Tiger Prawns and Scallops is one of the highlights in the set meal. Slathered with a layer of piquant garlic spicy sauce, it was yummy and moreish, making sure that you are well-fed for a bountiful year ahead!

Chinese New Year Set menus are available for dine-in from $188 for 2 pax to $668 for 10pax. Takeaway Set Menu is available at $65 per pax with a minimum of 2 to order.

Note: This is an inviting tasting.


Full Of Luck Restaurant
243 Holland Ave
Singapore 278977
Tel: +65 62086845
Facebook
Website
Nearest MRT: Holland Village (CC Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to destination. Journey time about 2 minutes. [Map]

Min Jiang @ Goodwood Park Hotel - A New Chapter In Its Decades-long History Following A Refurbishment

Min Jiang at Goodwood Park Hotel has reopened after undergoing refurbishment with a rejuvenated interior, refreshed menus and revitalised dining experience. Fans of Min Jiang will be glad to know that the restaurant has brought back the dim sum pushcart service during lunch.

Two types of dim sum pushcarts will be pushed around the restaurant. One for the steamed items while the other for the fried stuff. From the steamed dim sum pushcart, we had the Siew Mai, Steamed Dumpling and Chicken Feet. Old school classic delicately executed.

From the other dim sum pushcart which offers fried items, we had the Pan-fried Carrot Cake and Egg Tart. While we have gone for the more classic items, a new range of handmade dim sum has also been introduced to the new menu such as Steamed Pumpkin Ball, Deep-fried Homemade Squid Tofu with XO Sauce, Deep-fried Bacon Roll with Enoki Mushrooms and Prawns that will be popular with diners of all ages.

Min Jiang Land and Sea Quartet

The creativity of Master Chef Chan Hwan Kee sees the new Min Jiang Land And Sea Quartet ($16.80 per order). From the land, we have the rabbit-shaped Steamed Prawn and Carrot Dumpling, and Deep-fried Pork Char Siew and Pine Nuts in Glutinous Pastry fashioned like a carrot. Moving to the sea, we have the Steamed Squid and Sea Cucumber Dumpling, and Steamed Prawn and Chinese Stem Lettuce with Tobiko Dumpling formed like a sea cucumber and starfish respectively.

Crispy Fried Pumpkin with Salted Egg Yolk and Pork Floss

The Crispy Fried Pumpkin with Salted Egg Yolk and Pork Floss ($13.80 per order) is dangerously addictive. I have a similar dish before, using eggplant instead of pumpkin. I feel the sweetness of the pumpkin is a better interpretation of the dish, complementing the savoury salted egg yolk and pork floss.

Spicy Sliced Red Garoupa Soup with Preserved Cabbage

A rather underrated soup in the menu is the Spicy Sliced Red Garoupa Soup with Preserved Cabbage ($18). In the bowl of milk soup, you get slices of red garoupa fillet, preserved cabbage, semi-dried tomato and soft tofu. Each sip of the soup, you get a combination of sweet, sour and peppery kick from the dried Sichuan peppers.

Roasted Chicken Skin with Prawn Paste in Sesame Pockets

One of the new dishes in the new menu is the Roasted Chicken Skin with Prawn Paste in Sesame Pockets ($36 half/ $72 whole). It is a remake of a traditional sesame encrusted baked flatbread or Shao Bing that envelopes a variety of fillings. At Ming Jiang, the chef stuffed the sesame pocket with deep-fried chicken skin with prawn paste, rock melon, Japanese cucumber and sesame beancurd skin. All these components are held together by a hoisin and fermented red beancurd sauce mix. Personally, I like the idea, but I find it a bit hollow and airy for a substantial bite. The rock melon is a great idea, though, it freshened up the whole enjoyment since most of the components are deep-fried.

Slow-braised Beef Brisket, Tendon and Radish

A very hearty dish in the new menu is the Slow-braised Beef Brisket, Tendon and Radish ($36/ $72). The beef brisket and tendon are cooked to tender, absorbing the delicious, savoury brown sauce. What I look most is the radish that best absorbed the essence of the sauce.

Braised Noodle with Spring Onions, Ginger and Yabbies 

Wrapping up on the hot dishes, we had the Braised Noodle with Spring Onions, Ginger and Yabbies ($16 per person). A delightful noodle dish with springy noodle tossed in the delicious braising sauce.

Deep-fried Purple Sweet Potato Crispy Milk

Even the dessert gets a transformation. The Deep-fried Purple Sweet Potato Crispy Milk ($20 per portion) is made by simmering condensed milk and coconut milk till gelatinous. Sweet potato paste is rolled into a ball-shaped and stuffed with the gelatine simmered milk into the centre and deep-fried. The result is a crispy exterior with a soft interior. Do be careful as the milk filling may burn your tongue if you are not careful.

Note: This is an invited tasting.


Min Jiang
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301704
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit A. Walk down Scotts Road to destination. Journey time about 12 minutes. [Map]