Showing posts with label Osmanthus Jelly. Show all posts
Showing posts with label Osmanthus Jelly. Show all posts

Saturday, February 3, 2024

Wan Hao Chinese Restaurant (萬豪軒) @ Singapore Marriott Tang Plaza Hotel - Usher In The Year of the Dragon with A Reunion of Bountiful Blessings

WanHaoCNY24-3

As the Wood Dragon graces us with its presence, Singapore Marriott Tang Plaza Hotel invites you to embrace the Lunar New Year at the esteemed Wan Hao Chinese Restaurant. Renowned for its culinary finesse, Wan Hao presents specially curated set menus, exquisite a la carte dishes, and a delectable range of takeaway treasures, promising an auspicious start to the Year of the Dragon.

WanHaoCNY24-29

WanHaoCNY24-31
Wan Hao Prosperity Yu Sheng with Bayberry Dressing

WanHaoCNY24-36

The Wan Hao Prosperity Yu Sheng with Bayberry Dressing kicked off the celebration — an opulent rendition featuring rock lobster, scallop, Irish smoked salmon, yellowfin tuna, caviar, and salmon roe. The bayberry dressing, meticulously crafted from the best harvest between March and June, adds a refreshing touch with its sweet and tart notes. Toss to abundance and prosperity with this vibrant and flavourful Yu Sheng.

WanHaoCNY24-5
Wan Hao Bird's Nest Eight Treasure Pot

Diverging from the traditional Pen Cai, Wan Hao presents the Bird's Nest Eight Treasure Pot — a collagen-rich concoction brimming with indulgence. Laden with Bird's Nest, 5-Head Australia Abalone, Fish Maw, African Premium Sea Cucumber, Black Moss Dace Fish Bean Curd Skin Bag, Live Prawn, Pork Tendon, Free-Range Chicken, and Japanese Shiitake Mushroom, this modern interpretation symbolizes harmony and prosperity. A lighter, healthier twist on a Lunar New Year classic. Roast

WanHaoCNY24-11
Duo Style Turbot Fish

Fish, a symbol of abundance, takes centre stage with the Sauteed Turbot Fish Fillet. It is served with fresh lily bulb, pan-fried lotus root stuffed with minced dace fish, and barbeque sauce. The dish captures the essence of prosperity and good fortune. It is a delightful addition to the Lunar New Year set menus.

WanHaoCNY24-15
Braised Lobster with Passion Fruit Custard Sauce

The Braised Lobster with Passion Fruit Custard Sauce is a symphony of sweet and tangy flavours. The succulent lobster, coated in a luscious custard sauce, creates a harmonious balance that delights the palate.

WanHaoCNY24-19
Claypot Rice with Chinese Sausage and Cured Duck in Superior Soya Sauce

WanHaoCNY24-17

WanHaoCNY24-22

The Claypot Rice with Chinese Sausage and Cured Duck in Superior Soya Sauce is a highlight that resonates with simplicity and comfort. The richness of preserved meats infuses the fluffy rice, and a drizzle of superior soya sauce elevates the aroma — a bowl of pure comfort that captures the essence of traditional Lunar New Year feasting.

WanHaoCNY24-26
Osmanthus with Water Chestnut Jelly and Wolfberry, Golden Pandan Nian Gao Tart

Dessert unveils a trio of delights—Osmanthus with Water Chestnut Jelly and Wolfberry, Double-boiled Bird's Nest with Whole Coconut and Rock Sugar, and the star of the show, the Golden Pandan Nian Gao Tart with Gula Melaka & Grated Coconut. Wan Hao's perennial favourite, Nian Gao Tart, takes centre stage this year with a golden pandan twist that garners raving approval. The tart is a delightful creation that deserves applause and, perhaps, a standing ovation.

WanHaoCNY24-28
Double-boiled Bird's Nest with Whole Coconut and Rock Sugar

Available from 4 January to 24 February 2024, toss up good fortune with an exquisite 6 or 8-Course Lunar New Year Chinese Set Menu – prices start from $138.80++ per person. For gourmet takeaway treasures, guests can pre-order online beginning on 26 December 2023 at https://celebratorydelights.com/cny or visit our Lunar New Year booth at the hotel's forecourt starting 4 January 2024.

Note: This is an invited tasting.


Wan Hao Chinese Restaurant (萬豪軒)
Singapore Marriott Tang Plaza Hotel
320 Orchard Road
Singapore 238865
Tel: +65 6831 4605
Facebook
Instagram
Website
Nearest MRT: Orchard MRT (NE, TE Line)

Opening Hours:
Daily: 11.30am - 3pm, 6pm - 10pm

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

Friday, March 24, 2023

Numb Restaurant @ Marina One West Tower - Bringing Modern Trending Sichuanese Cuisine To Singapore

NumbRestaurant13

Numb is the newest restaurant to be opened at Marina One West Tower. Two bankers founded the restaurant, offering authentic Sichuanese cuisine reinterpreted with contemporary techniques.

NumbRestaurant20
Succulent Fried Chicken Wings with Special Handmade Chips 3.5/5

We kickstarted our dinner with a couple of Sichuan tapas and bar snacks. It is not just about spicy food at Numb restaurant. The Succulent Fried Chicken Wings with Special Handmade Chips ($19.80) is a kid's friendly choice grilled to a delightful juiciness.

NumbRestaurant7
Imperial Sauced Sliced Beef 3.5/5

The Imperial Sauced Sliced Beef ($23.80) comes in two flavours, Numbing & Spicy or Braised. We had the numbing and spicy flavour, whereby the flavourful beef slices were paired with crunchy asparagus and broccoli.

NumbRestaurant10
Sliced Pork Belly with Classic Garlic and Chilli Sauce 4.2/5

A delightful appetiser is the Sliced Pork Belly with Classic Garlic and Chilli Sauce ($18.80). Of course, the soul has to be the garlic and chilli sauce, which accentuated the enjoyment of the boiled pork belly.

NumbRestaurant8
Mashed Pepper with Century Egg and Eggplants 3/5

The Mashed Pepper with Century Egg and Eggplants ($13.80) is new in my food journey. I haven't eaten anything like that before. Upon serving the dish, the server will mash up everything. While the flavours are on point, I didn't enjoy the mushy texture due to the mashing. There is a spicy and non-spicy version.

NumbRestaurant17
Mala Broth Boiled Seabass 4.2/5

The real kick comes from the Mala Broth Boiled Seabass ($39.80/$49.80), where tender boiled seabass is immersed in Sichuan dried chilli. Plough apart the dried chilli to discover a treasure trove of soybean sprouts, enoki mushrooms and celery. Unlike the usual mala broth boiled seabass, crispy fried fish are added for extra crunch.

NumbRestaurant16
Trendy Peking Duck in Spicy Stew 4.5/5

My favourite dish is the Trendy Peking Duck in Spicy Stew ($39.80). Apparently, the dish is currently making waves all over China. The roasted duck is slow-cooked in a rich stew, further enhanced with beancurd sticks, sliced lotus root, kelp, black fungus and enoki mushrooms. The spiciness did not undermine the enjoyment of the poultry.

NumbRestaurant22
Awesome Spicy Chilli Chicken with Fried Dough Twist 4/5

Another staple Sichuan dish is the "La Zi Ji". The Awesome Spicy Chilli Chicken with Fried Dough ($30.80/$40.80) is Numb's interpretation of the classic dish, comprising chicken cubes stir-fried with a generous amount of chopped chilli. It even added fried dough twist for that extra textural enjoyment.

NumbRestaurant27
Applewood Smoked Crispy Chicken 3/5

The Applewood Smoked Crispy Chicken ($33.80) is presented in a smoked jar, infusing the skinless boneless chicken with the applewood fragrant. The roasted tempeh and peanuts provided a complementing lift in texture and flavour. However, the taste profile could be more punchy.

NumbRestaurant30
Champion Beef and Mixed Veggies in Golden Spicy Sour Soup 4.5/5

Another delicious dish I immensely enjoyed is the Champion Beef and Mixed Veggies in Golden Spicy Sour Soup ($39.80/$49.80). Tender beef slices are cooked in a robust spicy, sweet and sour broth. Best to have a bowl of steamed rice to go with the appetising dish.

NumbRestaurant33
Sweet and Sour Pork Fruit Platter on Ice 4.2/5

Not all dishes are spicy at Numb, such as the Sweet and Sour Pork Fruit Platter on Ice ($32.80). It is juicy and meaty, complemented by the fruity sweetness.

NumbRestaurant40
Stir-Fried Jack Beans, Stir-Fried Chinese Lettuce 4/5

Remember to have your greens for a balanced diet. Both the Stir-fried Jack Beans with Red Chillis and Sichuan Pickles ($19.80) and Stir-fried Chinese Lettuce ($17.80). Though simple, it is cooked to a delectable crunch.

NumbRestaurant36
Sichuan Inspired Traditional Homemade Mapo Tofu

The Sichuan Inspired Traditional Homemade Mapo Tofu ($24.80) is deliciously addictive with silky tofu and minced beef, cooked in douban and douchi, the traditional recipe for the classic dish.

NumbRestaurant24
Pumpkin Pancake 4.2/5

We had a couple of desserts to wrap up the dinner, starting with the Pumpkin Pancake ($9.80). The warm pancake has a delightful mochi-like texture, topped with sesame seeds for a fragrant finish.

NumbRestaurant42
Osmanthus Coconut Cake 4.2/5

The Osmanthus Coconut Cake ($8.80) is a light and refreshing jelly dessert infused with the osmanthus aroma.

NumbRestaurant45
Fancy Rainbow Ice Jelly with Glutinous Rice Balls 3.8/5

Lastly is the Fancy Rainbow Ice Jelly with Glutinous Rice Balls ($10.80). Served chilled, it is an ideal dessert to freshen up the palate and cool down the burning tongue after all the rich and spicy food.

Note: This is an invited tasting.


Numb Restaurant
Marina One West Tower
#01-12
9 Straits View
Singapore 018935
Tel: +65 94601960
Facebook
Instagram
Website
Nearest MRT: Downtown (DT Line), Shenton Way (TE Line), Marina Bay (CC, NS, TE Line)

Opening Hours:
Mon-Sat: 11am - 3pm, 5pm - 10pm
(Closed on Sun)

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

2) Alight at Downtown MRT station. Take Exit C or E. Walk to Straits View. Turn right onto Straits View. Walk down Straits View. Walk to destination. Journey time about 5 minutes. [Map]

3) Alight at Marina Bay MRT station. Take Exit 1. Turn left onto Commerce Street. Walk to destination. Journey time about 5 minutes. [Map]


Thursday, January 28, 2021

Racines @ Sofitel Singapore City Centre - Launches Lunar New Year Prosperous Delights

Racines3

Situated on the fifth level of Sofitel Singapore City Centre, Racines ushers in the Year of the Ox with a selection of inventive and auspicious creations curated by Master Chef Andrew Chong.

Racines4
Healthy Well-Being Yu Sheng 4.2/5

A refreshing take on the traditional Yu Sheng is their new Healthy Well-Being Yu Sheng, which takes centre stage with a vibrant medley of fruits, such as mango, strawberries, kiwi, pomegranate and dragonfruit - pulled together with a zesty yuzu dressing.

Racines5
Deep-Fried Cod Fish 4/5

Next, we had Deep Fried Cod Fish served in individual portions. The cod fillet is done beautifully, with crispy skin and fork-tender meat underneath. It pairs perfectly with the fragrant Szechuan sauce and sweet juiciness of the tomato.

Racines7
Executive Chinese Chef Andrew's Magnifique Pen Cai 4/5

The Executive Chinese Chef Andrew's Magnifique Pen Cai comes with a wide variety of premium ingredients, including the abalone, prawns, pork belly and duck meat, covered in a savoury braised sauce with cabbage and black moss. There is also a very subtle hint of black truffle added to elevate the treasure pot, yet does not overpower this classic dish.

Racines9
Osmanthus Jelly 4.2/5

Lastly, we had the Osmanthus Jelly to round off the meal on a sweet note. The refreshing dessert which is light on the palate comes with wolfberries and a juicy chrysanthemum poached pear.

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.


Racines
Sofitel Singapore City Centre
Level 5
9 Wallich Street
Singapore 078885
Tel: +65 64285000
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 6am –1030am, 12pm – 3pm, 6pm – 1030pm
Sun: 6am – 1030am, 12pm – 330pm, 6pm –1030pm

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn right and walk to destination. Journey time about 3 minutes. [Map]

Friday, January 1, 2021

Si Chuan Dou Hua @ PARKROYAL on Kitchener Road - An Impressive Cantonese Fare Complemented By Sichuan Favourites

SiChuanDouHua13

Si Chuan Dou Hua at PARKROYAL on Kitchener Road has undergone a makeover with a refreshed look. Helmed by Executive Cantonese Master Chef Leung Wing Chung with over 40 years of Chinese cuisine experience, he has also put together an impressive selection of new Cantonese-style creations alongside comforting Sichuan favourites for the refreshed menu.

SiChuanDouHua2
Exotic Garden with Black Truffle in Osmanthus Sauce 4.2/5

I was a little surprise when the Exotic Garden with Black Truffle in Osmanthus Sauce ($98/$148) was served. Though it is a Lunar New Year Lo-Hei dish, it is sough-after all year round. Hence the chef decides to put it permanently into the menu. The salad dish comes in an abundance of fresh vegetables accompanied by a medley of truffle oil, black truffle sauce and osmanthus sauce. The addition of brown and white rice puffs and homemade crispy soybean crumbs provides the additional texture on top of the freshness.

SiChuanDouHua4
Steamed Eel with Pumpkin 4.5/5

A beautiful dish on the menu is the Steamed Eel with Pumpkin ($22). This is my first time having eel steamed like Cantonese steamed fish finished with superior soy sauce. Chef even ups the ante by perching it on top of a steamed pumpkin, crowned with a mix of homemade crispy soybean crumbs, conpoy, sakura ebi and ebiko.

SiChuanDouHua6
Stir-Fried Sliced Pork with Leek in Spicy Sauce 4/5

Besides the Cantonese fare, Si Chuan Dou Hua is known for their Sichuan cuisine. We had the traditional twice-cooked Stir-Fried Sliced Pork with Leek in Spicy Sauce ($22/$33/$44). The pork belly is simmered, sliced and stir-fried with hot bean and broad bean pastes, garlic and leek. It is hard to resist asking for a bowl of steamed rice to go with the dish.

SiChuanDouHua10
Signature Beancurd Medley 4.5/5

An impressive dish that I adored is the Signature Beancurd Medley ($26/$39/$52), consisting of a homemade beancurd and deep-fried purple rice tofu, topped with homemade minced meat sauce. The presentation looks like a tower (deep-fried tofu) above a group of white cloud (beancurd).

SiChuanDouHua7
Duet of Traditional Crispy Chicken 4/5

A rarity in Chinese restaurants is the Duet of Traditional Crispy Chicken Stuffed with Glutinous Rice, Goose Liver and Waxed Meat ($88). The classic Cantonese dish requires an elusive combination of skill, patience and passion for achieving ideal crispiness. Done in two ways, the roulade is stuffed with glutinous rice, brown rice, pearl white rice, peanut, sweet corn, chicken, chicken liver and goose liver wrapped in a wafer-thin layer of skin and meat. Complementing the rendition are neat parcels of the same five core ingredients and waxed meat done like claypot rice, rice and meat mixture is compressed with chicken skin and roasted.

SiChuanDouHua16
Crispy Brown Rice with Two-Head Abalone in Superior Stock 4.5/5

The Crispy Brown Rice with Two-Head Abalone in Superior Stock ($78) is a fitting finale to a sumptuous dinner. A piping hot superior stock is poured into the claypot of brown, pearl and white rice puffs by the staff at tableside. Following that, scallops, prawns, sakura ebi, conpoy, preserved vegetables, cooked white rice, coriander and spring onion are added. Slices of braised 2-head abalone are served with the pao fan for a gratifying finishing with a luxe factor.

SiChuanDouHua20
Osmanthus Jelly with Almond 4.2/5, Homemade Purple Rice Bean Curd with Red Bean 4/5

Wrapping up our dinner is the Osmanthus Jelly with Almond ($6.80 for 3pc), an exquisite version of the popular almond beancurd encased within an osmanthus konnyaku jelly. We also had the Homemade Purple Rice Bean Curd with Red Bean ($6.80). It is a pretty-in-purple version of their silky smooth beancurd.

I have visited Si Chuan Dou Hua at Beach Road numerous time for its Sichuan cuisine, and all the while I thought Si Chuan Dou Hua at Kitchener Road served the same menu. Actually, there is a difference with the Kitchener Road, focusing on Cantonese cuisine, and I have to say I am really impressed with the dishes here. 

Note: This is an invited tasting.


Si Chuan Dou Hua
PARKROYAL on Kitchener Road
181 Kitchener Road
Level 3
Singapore 208533
Tel: +65 64283170
Facebook
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 930pm

Direction: 
1) Alight at Farrer Park MRT station. Take Exit A. Turn right and walk down Kitchener Road. Walk to destination. Journey time about 5 minutes. [Map]

Saturday, February 8, 2020

Jam at Siri House @ Dempsey Hill - Monthly Tasting Table Feast

RestaurantJam17

I am back at Jam at Siri House for the monthly Tasting Table. It is a monthly feast event whereby a sumptuous spread of over 20 small plates is offered tableside from roving trolleys. Similar to those traditional dim sum house, you just need to pick the dishes you want to try from the trolleys.

RestaurantJam4
Osmanthus Jelly 4/5

RestaurantJam16
Mee Sua 2.8/5

During my visit which falls in the Chinese New Year period, the Tasting Table incorporates a few Chinese New Year inspired dishes such as the Osmanthus Jelly ($6) and Mee Sua ($12). Osmanthus jelly is an interesting take of the Chinese dessert, making it into a savoury dish. The jelly block is actually made with osmanthus and bonito and then topped with smoked trout roe and Siberian caviar. As for the mee sua kueh, I thought it was a bit disappointing. This fell short of Swee Choon's version, which comes with a layer of crispy vermicelli.

RestaurantJam2
Bufala 4/5

A light starter is the Bufala ($8). I enjoyed the addition of tangerine and yuzu dressing which gives the milky ciligini di bufala a lift in enjoyment, with the toasted watermelon seeds for texture.

RestaurantJam6
Chawanmushi 4.2/5

At a glance, the Chawanmushi ($8) looks rather ordinary with the kani. It is not until I took a mouthful of it and my eyes brightened by the sharp flavours of Thai cuisine. The egg custard is steamed in tom yum broth and topped with fried lime leaf, injecting the bright flavours of Thai cuisine into the traditional Japanese chawanmushi.

RestaurantJam8
Chicken 4.2/5

A hearty and delicious dish is the Grilled Chicken Oysters ($12) that is fragrant by the crab fat garlic butter. The char on the chicken gives it a further smoky bitterness, giving it an aromatic finishing. I like the touch of adding diced water chestnut for the extra textural bite.

RestaurantJam11
Kingfish 4.5/5

For something clean and tasty, go for the Hiramasa Kingfish Carpaccio ($12) which is cleverly paired with umeboshi vinaigrette, pickled green chilli and lumpfish roe. It complemented the clean flavour of the fish while not stealing the limelight of the main ingredients.

RestaurantJam12
Beef 3/5

I can understand what the chef is trying to do with the Wagyu Tri Tip MB 6/7 ($12), it is a twist to the local satay. It comes in the form of grilled wagyu skewer, pickled shallot and a glutinous rice ball, elevating the components of the traditional satay. Unfortunately, I thought the meat was a bit tough for my liking, but I adore the other support items on the dish.

RestaurantJam18
Tiger Prawns 4.2/5

Grilled to perfection with crunchy texture is the Tiger Prawns ($12). It is paired with laksa anchovy emulsion to complement the sweetness of the deep sea tiger prawns.

RestaurantJam15
Corn Dog 3.5/5

I find the Corn Dog ($6) is a fun and playful dish, bringing out the childhood in me. Instead of the usual sausage with cornmeal batter, it uses Taiwanese pork sausage coated with cornflake. It is best to enjoy with the accompanying Sriracha mustard sauce.

RestaurantJam20
Grilled Pineapple 4/5

For dessert, I decided to go for the Grilled Pineapple ($8) since the dish sort of reminds me of the popular pineapple tart snack eaten during Chinese New Year period. Grilled pineapple is served on top sugee shortbread and paired with pineapple tarragon ice cream. A deconstructed form of the pineapple tart.

While I enjoyed the food at Jam in my previous visit, I mentioned that the price is on the steep side. The tasting table, on the contrary, is more reasonable with price ranging from $6 to $12 per dish. I also like the concept of roving trolleys, which injected charm and interaction into the whole experience. Their next Tasting Table is on 19 March 2020, you can Book via http://bit.ly/tastingtablemarch or call +65 96670533. Do check the website regularly for the next upcoming Tasting Table.

Note: This is an invited tasting.


Jam at Siri House
Dempsey Hill
8D Dempsey Road
#01-02
Singapore 249672
Tel: +65 96670533
Facebook
Website
Nearest MRT: Orchard (NS Line), Holland Village (CC Line), Farrer Road (CC Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 6pm - 10pm
(Closed on Mon)

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 up to Dempsey Hill. Walk right to the back of the cluster. 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 up to Dempsey Hill. Walk right to the back of the cluster. 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 up to Dempsey Hill. Walk right to the back of the cluster. Walk to destination. Walk to destination. Journey time 20 minutes. [Map]