Kota Zheng Zong Bak Kut Teh @ Holland Village - Traditional Malaysian Herbal Bak Kut Teh With 39 Years Of Heritage

Kota Zheng Zong Bak Kut Teh (哥打正宗肉骨茶), the famed traditional Malaysian-style herbal Bak Kut Teh from Kelantan, Kota Tinggi, Malaysia has opened its first outlet in Holland Village, Singapore. Started as a humble tricycle pushcart stall in Kampung Kelantan in 1980 by Mr Pang Kow, the business has expanded into Johor Bahru and now across the causeway in Singapore.

Herbal Claypot Bak Kut Teh

Their signature Herbal Claypot Bak Kut Teh ($11.90/ $28.90/ $49.90) comes in three sizes that are suitable for 1 pax, 2-3 pax and 4-5 pax respectively. Using a 39-year-old recipe, the bak kut teh soup is brewed using pork ribs, belly, leg and tail, together with a mix of 18 Chinese herbs and dark soy sauce. The result is a robust, complex broth with savoury and bittersweet notes. I had the spare pork ribs which fell of the bone with ease. Diners can also add on other ingredients such as button mushroom ($1), crispy sheets of fried beancurd skin ($1) and pig's liver ($2.90).

Fried You Tiao 4/5, Preserved Vegetable 3.5/5, Braised Tau Pok 4.2/5

Chinese Lettuce 3.5/5, Muar Mackerel Otah 4.2/5

To complete the meal, diners can also paired it with other side dishes such as Fried You Tiao ($1.90), Braised Tau Pok ($3.90), Fragrant White Rice ($0.90), Chinese Lettuce ($5.90/ $8.90) and Muar Mackerel Otah ($9.90).

Diners can also opt for Premium Pork Ribs ($12.90/ $29.90/ $53.90) for the herbal claypot bak kut teh. For a different experience of appreciating bak kut teh, one can spike up the broth with a shot of Hua Tiao Rice Wine ($0.90), Hennessy VSOP ($3.90) or Martell Cordon Bleu ($10.90).

Spanish Iberico in White Pepper Soup 3/5

Besides the herbal style bak kut teh, the restaurant also offers the Spanish Iberico in White Pepper Soup ($15.90/ $39.90). Unfortunately, the white soup lacked the robustness of the peppery style that I am used to. Furthermore, I find the Spanish Iberico too fatty for my enjoyment.

Braised Pig's Trotters 4/5

Best savoured with a bowl of steaming white rice is the Braised Pig's Trotters ($12.90/ $31.90). The toothsome meat with its plush, soft fat is slow-cooked in dark soy sauce and other aromatics till tender.

Triple Mix Organ Soup 4.2/5

I love innards, hence I am glad that the restaurant serves Triple Mix Organ Soup ($13.90/ $32.90). In the piping hot claypot, one can find pig's liver, kidney and intestines in the herbal broth.

Though I am not a fan of Malaysia-style bak kut teh for its strong herbal taste, the version here is more balanced which will suit the local's palate.


Kota Zheng Zong Bak Kut Teh
15A Lorong Liput
Singapore 277742
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Nearest MRT: Holland Village (CC Line)

Opening Hours:
Mon-Thu: 11am - 330pm, 5pm - 10pm
Sat: 11am - 11pm
Sun: 11am - 10pm

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

O'TAH @ Jewel Changi Airport - New F&B Concept By Lee Wee & Brothers

Lee Wee & Brothers, a local F&B brand known for its traditional otah has opened a new modernise concept at Jewel Changi Airport. The new concept, O'TAH offers a modern take of the traditional otah with exclusive otah collection.

Four Exclusive Otah Collection 4.2/5

Customers can still purchase the traditional otah at the new concept stall locate at basement 2 of Jewel Changi Singapore. However, I would like to recommend the exciting new creations, whereby new flavours are incorporated into the classic otah. The four new exclusive flavours are Pink Salmon Otah ($26.40/box of 12), Scallop Otah ($26.40/box of 12), Cream Cheese & Corn Otah ($26.40/box of 12), and Petai & Anchovy Otah ($20.40/box of 12). These are all handmade. The ingredients are wrapped in a pair of coconut leaves, which impart a tropical fragrance and sweetness, then grilled for the smoky aroma.

O'TAH Fries 4/5

The O'TAH Fries ($6.90) looks like spam fries, isn't it? These are actually made from the traditional otah. They are hand-cut hunks of mackerel fish otah fries. It is paired with lime and herb mayonnaise dip for maximum indulgence.

Ben's Burger 4/5

I like to have the tradition otah with my bread, and the Ben's Burger ($11.90) definitely brings it to a new level. The Ben's Burger ($11.90) is a towering creation with mackerel fish patty, tomato, purple cabbage, caramelised onion and sunny side up, sandwiched between the fluffy charcoal buns.

TAH-co 3.5/5

Giving taco a local spin is the TAH-co ($9,90). The crispy tortilla comes with breaded mackerel fish otah, guacamole, salsa, corn and purple cabbage. Biting into the taco, one gets an abundance of flavours and textures.

Besides the new creations, O'TAH also serves many of Lee Wee & Brothers's fan-favourite dishes such as Banana Leaf Squid Otah, Fried Curry Chicken Nasi Lemak, Grilled Honey Chicken Nasi Lemak. There are also accompaniments such as Sambal Chilli, Ikan Bilis Pack.

Note: This is an inviting tasting.


O'TAH
Jewel Changi Aiport
78 Airport Boulevard
#B2-241
Singapore 819666
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Website
Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 24 hours

Direction:
Alight at Changi Airport MRT station. Take Exit A or B. Walk to the link bridge to Jewel. Walk to destination. Journey time about 5 minutes. [Map]

Town Restaurant @ The Fullerton Hotel Singapore - Satay Soiree by the River

In celebration of Singapore's upcoming national day, Town Restaurant at The Fullerton Hotel Singapore will launch a special dinner promotion from 1 to 11 August 2019. This dining promotion - Satay Soiree by the River, will feature the Singapore heritage brand, Chim’s Satay which is now in its third generation, alongside other local grill favourites. As grilling satays over charcoal flames plays a vital role in bringing out the best of the satays, the culinary team at Town Restaurant was personally trained by two of the three Chim sisters to ensure the quality of it.

Chim's Satay 4.5/5

There are 4 types of Satays - Chicken, Beef, Mutton and Pork, served with House-made buttery peanut sauce. The peanut sauce was really robust and smooth, with chunks of pineapple to loosen up its richness. \As for the satays, I think by far these are one of the best that I ever had. Each skewer was tender and juicy, and the Pork satay was quite exceptional. It can be rather tricky to get the meat to fats ratio right for pork satays, but Chim's Satay has mastered that over the years.

King Prawn 4/5

Mud Crab 4/5

And not just satays, Grilled Seafood are also available. While I was just expecting some Tiger Prawns skewers, what we were offered were King Prawns and Mud Crab. The team had done a great job in grilling the prawns over the charcoal flames. It is easy to over grilled these prawns, but what I had were succulent.

Sambal Sting Ray 3.5/5

Salmon Medallion 4.2/5

Adding on to the hawker flavour of this Satay Soiree is Sambal Sting Ray, individually wrapped with foil to keep it warm and moist till you open it up on your table. What I also appreciate is the addition of Salmon Medallion. Each chunk was fatty and tender. Although it may not be considered as a typical local barbeque ingredient, as a fan of salmon, this is a bonus.

Otah 4/5

Not to forget Otahwhich was packed with chunks of fish. Not in the picture is Chef Chan's Signature Salted Egg Yolk Lobster. I had horrible renditions of this dish before, in which the lobsters were either too dry or mushy, but this was moist and succulent. The salted egg yolk crust was generous but did not overpower the lobster at all. Do note that this is only available on Friday and Saturday.

Town Restaurant’s ‘Satay Soiree by the River’ Dinner Buffet
Date: 1 - 11 August 2019
Daily: 630pm to 1030pm

Local and International Buffet
Sun-Thu: Adult $59 / Child $30

Local and International Buffet with Seafood and Barbecue Specials
Fri-Sat: Adult $85 / Child $43
- Inclusive of Chef Chan’s Signature Salted Egg Yolk Lobster and other grilled meats and seafood specials.
- Enjoy a glass of house beer, wine or Singapore Sling with an additional S$10 net.

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.


Town Restaurant
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
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Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 630pm - 1030pm

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]

Nonya Bong @ Choa Chu Kang Crescent - Excellent Peranakan Private Dining At Only $55 Per Pax

I get to know about Nonya Bong Private Dining when I came across an article by KF Seetoh announcing the return of Mr Jeffrey Chia, who used to operate a stall in a kopitiam at Balestier Road selling Peranakan chap chye rice. Accordingly to his article, Mr Chia left the scene more than 12 years ago in frustration as customers felt that his chap chye rice was too expensive. I do sympathise his frustration as Peranakan food is laborious in preparation; hence, it is not fair to compare against the standard chap chye rice stalls. As of now, I am just glad that I can still savour his food at the comfort of his home. Not only that, but he also offers takeaway and delivery services.

Kueh Pie Tee 4.2/5

Our 8-course menu at $55 started with a flight of Kueh Pie Tee. Having been to several Peranakan private dining places, Nonya Bong impressed us with their homemade flour cup to hold the condiments such as turnip, bamboo shoot, prawn and chilli sauce.

Otak Otak 4.5/5

The Otak Otak here is freshly made from Spanish mackerel fish, combined with herbs, chilli and coconut milk. It is then wrapped in banana leaves and grilled to perfection. Love the chunky size of each piece, packed with fragrant fish paste with generously studded fish flakes.

Bakwan Kepiting 4/5

I always have a soft spot for meatballs, and the Bakwan Kepiting was so hearty and comforting. The meatballs are made with minced pork and crab meat, cooked in turnip soup.

Nonya Chap Chai 4.5/5

The bowl of Nonya Chap Chai consists of stewed cabbage, mushroom, black fungus, vermicelli etc. What stood out for me is the garlic and soya bean flavour, that gives the staple vegetable dish its character.

Buah Keluah 4.2/5

Usually, you either get Ayam Buah Keluah or Pork Kuah Keluah individually, but at Nonya Bong, you get both the chicken and pork in the Buah Keluah dish. This is a steal! Having the best of both worlds.

Babi Pongteh 3.8/5

I have mixed opinion concerning the Babi Pongteh. While the group enjoy the dish, I find the tender pork belly quite porky.

Sambal Prawns 4.8/5

The dish that got everyone raving is the Sambal Prawns. The concoction of onion, chilli and belacan (sambal), simply elevate the whole enjoyment of the fresh and succulent prawn, with its fragrant and spicy kick. Unfortunately, we only get a prawn each. It is so good that I wish I can have more of it.

Sago Pearl Pudding with Gula Melaka 4/5

Wrapping up our 8-course dinner is Sago Pearl Pudding with Gula Melaka. It is rather spectacular when Mr Chia brought out a huge plate of steamed sago pearls. Fresh coconut milk and premium gula melaka are then poured into the sago pearls, mixed and served. Nothing fancy, simplicity is the best when it is fresh.

Having tried so many Peranakan private dining places and restaurants, Nonya Bong definitely comes in par with many top-notch establishments. It is definitely a steal at only $55 per pax. It is much cheaper than many popular private dining places. You know what? We have already made another reservation to be back in July. I am so looking forward to try the rest of his menu.


Nonya Bong
Blk 663 Choa Chu Kang Crescent
Singapore 680663
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Nearest MRT: Yew Tee (NS Line)

Direction: 
1) Alight at Yew Tee MRT station. Take Exit A or B. Walk to bus stop at Yew Tee MRT station (Stop ID 45321). Take bus number 302 or 979. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Violet Oon @ Jewel Changi Airport - Biggest Outlet To Showcase Our Local Flavours To The World

Violet Oon has opened its biggest ever restaurant at Jewel Changi Airport, an ideal location to showcase our local flavours, allowing jet-setting travellers as well as local to savour our much-beloved cuisine. On top of that, a lot of the dishes are exclusive at the Jewel outlet only.

Nyonya Poh Piah Party 4/5

Available only at Jewel Changi Airport is the Nyonya Poh Piah Party ($58). The condiments and sauces are served in platters, allowing customers to put them together and fold it themselves. It can serve up to six pieces. The highlight has to be the rich bamboo shoot and jicama stew braised in a housemade prawn bisque and Fujian bean paste. There is also a vegetarian version at $56.

Mango Kerabu with Ikan Bilis 4/5

The Mango Kerabu with Ikan Bilis ($10) resembles and tastes like the Thai mango salad with its tang and spiciness. The strips of sour green mangoes, sliced tomatoes, onions, and pink ginger flowers are tossed in a sweet and sour plum and chilli infused sauce. I like the touch of adding ikan bilis into it for that extra crunch.

Crispy Kurobuta Pork Fingerlings with Garlic and Curry Leaves 4.2/5

A great finger bite with a few glasses of drink is the Crispy Kurobuta Pork Fingerlings with Garlic and Curry Leaves ($18). The juicy kurobuta pork marinated in spiced batter is very addictive. Once again, it resembles another dish that we are familiar with, the Taiwanese fried chicken.

Marmite Baby Sotong Salad 3.5/5

Salad with baby sotong is something different from the usual. The Marmite Baby Sotong Salad ($25) comes with deep fried crispy baby squid that has been tossed in marmite sauce, served on a bed of mixed greens, cucumber and cherry tomatoes with housemade vinaigrette.

Otah Toast 4.2/5

The Otah Toast ($16) reminds me of my childhood. It was my favourite breakfast combination. A whole chunky piece of spiced coconut cream fish otah is served on toast and a bed of sliced zucchini. It comes with a side of house salad. It is slightly spicy for those that can't handle chilli well.

Roti Violet Tuna Wala-Wala 3.8/5

For the prata lovers, there is the Roti Violet Tuna Wala-Wala ($15) and Little India Vegetable Curry with Roti Prata (Vegetarian) ($17). The Roti Violet Tuna Wala-Wala is a modern take of the traditional dish with crispy tuna flakes that have been seasoned with spices, mustard seeds and curry leaves on top of a fluffy roti prata.

Little India Vegetable Curry with Roti Prata (Vegetarian) 4.2/5

For traditional is the Little India Vegetable Curry with Roti Prata. This is the vegetarian version. There is also a fish curry version for the non-vegetarian. The curry comes with vegetables such as eggplant, okra, tomatoes, and cabbage infused with tamarind juice and creamy coconut milk. The curry is really shiok and pairs excellently with the fluffy prata.

BBQ Eggplant with Sambal (Vegetarian) 4/5

The BBQ Eggplant with Sambal ($13) is a dish for the brave who dares to take the chilli challenge.  The eggplant is grilled and then topped with two types of chillies. The green coloured chilli is sambal hijau, and the red coloured chilli is goreng chilli sambal. It seems quite an odd dish, but it does allow the appreciation of the laborious effort in making the sambals.

Ayam Panggang Katong 4.5/5

Another grill dish that most of us enjoyed is the Ayam Panggang Katong ($16 Half/$25 Whole), served with piquant achar and VO chilli sauce. The chicken is grilled to perfection. It is tender with a subtle charred sweetness on its skin, which has been brushed with gula syrup.

Sugee Cake with Calamansi Drizzle and Ice Cream 4/5

For dessert, we had the Sugee Cake with Calamansi Drizzle and Ice Cream ($15). This is a traditional Eurasian cake made from semolina and ground almonds. At Violet Oon, it is topped with lime drizzle and served with a scoop of vanilla ice cream for a lifted enjoyment.

Pandan Gula Melaka Cake 4.2/5

My favourite cake at Violet Oon has to be the Pandan Gula Melaka Cake ($13). The sponge cake is light and airy, which has been infused with fresh pandan juice. In between each layer is buttercream frosting and desiccated coconut tossed in gula melaka syrup.

I have enjoyed the food at Violet Oon. It definitely showcases the flavours of our local cuisine. However, the pricing is a bit on the steep side. Let's be honest, would you pay $17 for 2 pieces of prata and vegetable curry? I know I can't compare the cost of running a restaurant to a hawker stall, and probably the quality of ingredients used. However, this is a fact that consumers will tend to do so.

Note: This is an invited tasting.


Violet Oon
Jewel Changi Airport
78 Airport Boulevard
#01-205/206
Singapore 819666
Tel: 65 98349935
Facebook
Website
Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 9am - 11pm

Direction:
Alight at Changi Airport MRT station. Take Exit A or B. Walk to the link bridge to Jewel. Walk to destination. Journey time about 5 minutes. [Map]

Diamond Kitchen (钻石小厨) @ Science Park I - Exclusive Dishes To Celebrate Both Mother's Day And Father's Day

For this coming Mother's Day and Father's Day, a table of home-style dishes that are rich with comforting Malaysian-Chinese flavours may be just what we are seeking for. Diamond Kitchen at both Marine Parade and their Science Park outlets have specially crafted five new menus and four exclusive dishes for these two occasions.

Crispy Fried Potato Slices with Salted Egg Yolk 4.2/5

Riding on the salted egg yolk trend is the Crispy Fried Potato Slices with Salted Egg Yolk ($12). Tossed in the restaurant's signature homemade salted egg sauce, each deep-fried potato slice was evenly coated with flavours that set your tongue tingling. A dish for both young and the old, this will definitely whet your appetite for what's about to come.

Homemade Yam Balls with Otah 3.8/5

These Homemade Yam Balls with Otah ($16) is an interesting take on familiar flavours. It's like your traditional yam ring but broken up and fried in individual portion and at the core of each yam ball is a slab of house-made otah, made with a combination of mackerel, spice blend and the restaurant's proprietary 'Gan Xiang' blend. If you are a fan of yam ring, this is even more moreish with all sides crisp golden brown. I would have liked it, even more, should the otah be less mellow, as the heat from the spices tends to overwhelm the delicate yam flavour.

5-Step Diamond Kitchen 'Duck Rice' 4.2/5

A must-order is definitely the 5-Step Diamond Kitchen 'Duck Rice' ($24/$48). What's on your plate is a result of a 3-day preparation work which involves roasting, air-drying, steaming, deep frying and then pan-frying. What you get eventually is slices of 'pancake' - a crisp layer of glutinous rice base topped with a layer of juicy roast duck shreds. What's brilliant I thought it is the addition of the sweet chilli sauce underneath that softens the crisp glutinous rice. Hence, when you bite into it, the crunchy rice pancake is actually slightly chewy with crisp edges, and the tenderness of the duck meat stands out even more.

Sauna Prawn 4.5/5

Aside from the exclusive dishes above, you may not want to miss some of the restaurant's signatures, such as the Sauna Prawn ($24/$36/$48). Live tiger prawns are laid on hot stones in a bamboo basket before a herbal stock is poured over the prawn and steam for several minutes with the lid closed. It was really fragrant the moment the dish was served to our table, and each prawn not only had that subtle herbal taste, but it also carried a hint of smokiness which further elevated its flavours.

Diamond Gan Xiang Crab 4.5/5

You might have heard of their legendary Gan Xiang sauce, in which you can experience it in various forms such as fried rice or bee hoon, but to fully appreciate it, perhaps it would be the Diamond Gan Xiang Crab (market price). A concoction of hae bee hiam, curry powder, lemongrass, dried chilli, taucheo along with a few other ingredients, it sounded assertive, akin to what a black pepper sauce would do to my taste buds. But surprisingly, it was a lot more well rounded than I imagined, so much so that I could polish the sauce off the crab claw before diving into it. Usually, I simply would just scrap the sauce off the flesh.

Superior Stock Clam Bee Hoon 3/5

We had their Superior Stock Clam Bee Hoon ($12/$18/$24) as well. I would prefer a stock that is more sweet-savoury, with a lighter consistency to highlight the flavours of the clams.

Rounding up of evening is a Mother's Day dessert, Heart of Gold Warm Pumpkin Dessert. I love how warm and comforting it smells, with the coconut cream laced on top of the pureed pumpkin. Each bite is satiated with yam bits, sweet corn and sago. It was so yummy!

Heart of Gold Warm Pumpkin Dessert 4.5/5

The special early bird discount of 30% for the Mother's Dat set menus are over, but you could still enjoy the promotion if you pre-order the Father's Day set from 8 to 31 May 2019 via Diamond Kitchen's website.

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.


Diamond Kitchen (钻石小厨)
Science Park 1
Oasis
87 Science Park Drive
#01-01
Singapore 118260
Tel: +65  64640410
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Website
Nearest MRT: Kent Ridge (CC Line)

Opening Hours:
Daily: 11am - 230pm, 530pm - 1030pm

Direction:
1) Alight at Kent Ridge MRT station. Take Exit B. Walk to bus stop opposite Kent Ridge MRT station (Stop ID 15139). Take bus number 92. Alight 5 stops later. Walk towards Technology Crescent. Walk to destination. Journey time about 8 minutes. [Map]