The Hainan Story (海南寶) @ Hillton Mall - New 5-In-1 Multi-brand Restaurant Brings Together The Best Of Hainanese Cuisine

New at Hillton Mall is The Hainan Story, a 5-in-1 multi-brand restaurant at Hillion Mall. It brings together the following five brands under one roof. They are Newspaper Curry Rice, The Hainan Story, Uncle Robert Western, Wee Nam Kee Chicken Rice and Ah Chiang's Traditional Porridge.

Toast with Homemade Gula Melaka Kaya & Cold Butter 4/5

The Hainan Story brand shares the same restaurant name. It offers old-school breakfasts. The Traditional Hainanese Toasts are thick and fluffy with a pillowy-soft centre and crisp crust. This is best eaten with Homemade Gula Melaka Kaya & Cold Butter. Not to forget to go along with a cup of Kopi Gu You. Coffee with a slice of butter.

Ah Kor Hainanese Lamb Stew with Rice 4.2/5

Besides the coffee and toasts, The Hainan Story has several claypot dishes such as Hainanese Claypot Chicken Char Siew Rice ($8.50), Hainanese Claypot Ee-fu Noodle Soup ($8.50), Laksa with Hainanese Steamed Chicken ($8.50) and Ah Kor Hainanese Lamb Stew with Rice ($11.80). I had the lamb stew, which is incredibly tender. The sauce is mildly sweet with a hint of herbal, best to go with a plate of steaming white rice.

Mama Wee's Hainanese Kou Rou Set 4/5

During British colonial rule, a dish that originated in Singapore is the Hainanese Curry Rice, where the Hainanese chefs' combined pork chop from British cuisine, and ingredients like curry chicken, chap chye and babi pongteh from Peranakan cuisine. Offering this at The Hainan Story is the brand Newspaper Curry Rice. There are six different sets such as the Mama Wee's Hainanese Curry Chicken Drumstick Set ($7.80), Mama Wee's Hainanese Kou Rou Set ($8.80), Nanyang Flavour Fried Chicken Drumstick Set ($6.80), Signature Fried Pork Cutlet Set ($8.80), Prawn Fritter Set ($8.80) and Crispy Fried Silver Dory Fish Set ($9.80).

Old English Oxtail Stew 4.5/5

During the British colonial era in Singapore, many Hainanese chefs worked for British families. They created a unique take on western food with their Hainanese roots, giving the classic British cuisine a distinctly Asian take. A must-try dish is the Old English Oxtail Stew ($18.80), braised for hours with fresh tomatoes, spices and onions. The melt in the mouth meat is even paired with homemade mashed potatoes. Another nostalgia dish on the menu is the 1980's Hainanese Fried Pork Cutlet Coated with Potato Chips Crumbs ($14.80).

Chicken Rice Fried Rice with Pork Cutlet 3.5/5

Another interesting dish is the Chicken Rice Fried Rice with Pork Cutlet. The dish used the chicken rice from Wee Nam Kee Chicken Rice and paired it with their pork cutlet. Unlike the usual pork cutlet, it is coated with potato chips crumbs instead of breadcrumbs for that extra crunchiness. However, the chicken rice fried rice was a letdown. I didn't taste the chicken rice flavour. It tasted just like regular fried rice.

More famous brands like Ah Chiang's Traditional Porridge and Wee Nam Kee Chicken Rice make up the five concepts in Singapore. Ah Chiang's Traditional Porridge offers a bowl of comforting traditional porridge, with close to half a century of porridge-making expertise. Of course, how can we not include Hainanese Chicken Rice from Wee Nam Kee Chicken Rice, an iconic dish put Singapore in the world map?

Note: This is an invited tasting.


The Hainan Story (海南寶)
Hillion Mall
17 Petir Road
#01-15/16
Singapore 678278
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Nearest MRT: Bukit Panjang (DT Line)

Opening Hours:
Daily: 730am - 930pm

Direction:
1) Alight at Bukit Panjang MRT station. Take Exit A2. Walk to destination. Journey time about 5 minutes. [Map]

Peach Blossoms @ PARKROYAL COLLECTION Marina Bay - A Bountiful Chinese New Year Celebration With Abundant Treasures

Celebrate the arrival of spring with scrumptious dining menus and takeaway delights at Peach Blossoms, PARKROYAL COLLECTION Marina Bay, the former Marina Mandarin Singapore.

Prosperity Yellowtail Yu Sheng with Amaebi, Smoked Caviar, Crispy Fish and Nashi Pear

Usher in the Year of the Rat with the Prosperity Yellowtail Yu Sheng with Amaebi, Smoked Caviar, Crispy Fish and Nashi Pear for a year of abundance and prosperity. I like the addition of the nashi pear, giving the yu sheng a refreshing crunchy touch.

Double-boiled Premium Delicacies Sea Treasure Soup Supreme Soup

The Double-boiled Premium Delicacies Sea Treasure Soup Supreme Soup is packed with heavenly flavours, drawing the essences of the premium ingredients through double boiling the soup.

Stewed Japanese Wagyu Beef Oxtail with Pan-Fried Fish Maw and Dried Oyster

A welcome change from the usual pen cai is the Stewed Japanese Wagyu Beef Oxtail with Pan-Fried Fish Maw and Dried Oyster. It does not pale in taste compare to pen cai. The luxurious enjoyment comes with tender Japanese wagyu beef oxtail, pan-fried fish maw with a delectable bouncy texture, accentuated by the umami flavours from the dried oyster.

Steamed Fillet of Pacific Grouper with Fried Spicy Soy Bean Crisp

The Steamed Fillet of Pacific Grouper with Steamed Soy Bean Egg Custard is a unique and surprising pairing that complement each other. The moist fish and silky custard are very pleasing for the palate, with the Fried Spicy Soy Bean Crisp giving the dish a boost in texture and flavour.

Poached Rice with Lobster in Imperial Stock served with Crispy Rice

A comforting bowl of poached rice packed with robust crustacean flavour is the Poached Rice with Lobster in Imperial Stock served with Crispy Rice. Besides the fluffy poached rice that soaked up the flavourful stock, the crispy rice which has been coated with gold provided the extra textural enjoyment.

Honey Bee Bird's Nest Pastry

Ending our dessert is the Honey Bee Bird's Nest Pastry and Chilled  Coconut Jelly. It is my first time eating a whole bee for dessert. It's actually not a real bee but handmade pastry filled with bird's nest and shaped into a bee. As for the Chilled  Coconut Jelly, it is light and refreshing.

Chilled  Coconut Jelly

The Chinese New Year Set menus will be available at Peach Blossoms from 6 January to 8 February 2020 while the a la carte menu will be available from 24 January to 8 February 2020.

Note: This is an invited tasting.


Peach Blossoms
PARKROYAL COLLECTION Marina Bay
6 Raffles Boulevard
Level 5
Singapore 039596
Tel: +65 68451118
Facebook
Website
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun: 11am - 3pm, 630pm - 1030pm

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

Fat Chap (肥仔) @ Suntec City - New Asian Casual-Dining Concept At Suntec City

Located at Suntec City Mall, Fat Chap (肥仔) is a brand new Asian dining concept which offers an extensive variety of distinctively Asian dishes, coupled with a unique selection of cocktails. The food served flaunt rich bold flavours and full-bodied spices, perfect for spice and Asian food lovers! With a live charcoal grill station near the entrance of the restaurant, diners can watch the whole fish and meat skewers smoke and sizzle away or cocktails shakened and stirred at the eight-meter long open bar.

Pulled Chicken 3.5/5

The Pulled Chicken ($14) features tender chicken shreds tossed in Szechuan dressing, peanut and bean sprouts. It is a refreshing appetizer with a hint of spice fragrance.

Crispy Pig’s Ear 3.8/5

The Crispy Pig’s Ear ($12) is a crispy fried snack, coated with a special homemade curry powder mix. Exuding a spice aroma that is not too overwhelmingly spicy, the pig's ears are flavourful and crunchy. It also comes with lime and a small dish of achar to add some acidity to cut the fats.

Crispy Chicken Skin 3.5/5

The Crispy Chicken Skin ($8) though a tad blend on its own, was crunchy and addictive. Dip into the sweet plum chilli sauce to add on some flavour oomph.

“Bakmie” Goreng 4/5

The “Bakmie” Goreng ($15) comes with crispy prawn crackers, squid, achar and a sunny side up egg sitting atop. The fried goreng noodles are not too oily. Turn up the heat a few notches by pairing the dish with the sambal chilli provided, perfect for if you like your food spicy.

Oxtail Soup 3.8/5

Indulge in the robust and flavourful bowl of Oxtail Soup ($20) which is best enjoyed with a bowl fragrant jasmine rice. The dish also comes with homemade green chilli sauce, kicap manis, and slice of lime wedge to add depths to the soup.

Asam Pedas 3.5/5

A warm comforting dish, the Asam Fish ($19) has a tender texture which easily falls aparts and exudes a nonya flavour, which is not too overwhelmingly spicy.

Eggplant 3/5

Topped with okra, scallion, garlic and chilli, the Eggplant ($8) has a soft chewy texture and the combination of flavorous toppings works well on the palate.

Land and Sea Party 4.2/5

With a selection of meats on this shared platter, the Land and Sea Party ($168) is a great choice when it comes to group dining (4-5 pax). It consists of Balinese half pork rib, kampong half chicken, marinated fish, squid, ocean beef ribeye, lamb ribs with Balinese sea salt, yuzu kosho, duo sambal, lemongrass & shallot relish, lime, fresh vegetables, grilled corn on cob. My favourite got to be the well-seasoned beef ribeye which has a good ratio of juicy fats and tender meat. For these quality ingredients, this sharing platter is definitely value for money.

Klapertart 4/5

End the meal on a sweet note with the Klapertart ($12) which features rum & raisin flavoured ice cream sitting atop a smooth and fragrant coconut custard. While I feel the rum & raisin might too strong and overwhelmed the dish, it is perfect if you want a stronger alcoholic taste for your desserts.

Thai Milk Pudding 4.2/5

The Thai Milk Pudding ($12) has a distinct thai tea fragrance and the complimenting elements of azuki beans and lychee add another sweetness dimension to the silky smooth pudding.

Serving unpretentious Asian delights, the Chef at this Asian casual-dining venture carries out his unqiue take on local favourites, and offers unique modern twists to the familiar asian flavours to curate dishes that is heartwarming and satisfying to the locals.

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.


Fat Chap (肥仔) 
Suntec City
Tower 4
3 Temasek Boulevard
#01-643
Singapore 038983
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Website
Tel: +65 68365994
Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
Mon-Thu, Sat: 11am - 11pm
Fri: 11am - 1am
Sun: 10am - 5pm

Directions: 
1) Alight at Promenade MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

Dancing Fish Signature @ TANGS Singapore - Malay-Indo Restaurant From Kuala Lumpur Opens 2nd Outlet In Singapore

Dancing Fish,  a multi-awarded Malay-Indo cuisine restaurant from Kuala Lumpur, Malaysia has opened its 2nd restaurant in Singapore. The latest outlet, Dancing Fish Signature is located on level 4 of TANGS Singapore. With a couple of my friends, we dropped by the new restaurant for lunch and I left impressed with the quality as well as the soul put into each dish.

Chicken Satay 4.5/5

We started with the Chicken Satay ($12). The chicken strips are marinated before being charcoal grilled. This is probably one of the best satay I have eaten, lightly charred on the outside while it is tender and moist inside. This is served together with satay peanut sauce on the side which complements the chicken satay excellently.

Tahu Telur 4/5

Next is Tahu Telur ($12) which has been stacked into a tower and deep fried in a flossy egg mixture for a fragrant finish. It comes with a tangy special sambal tahu sauce that once again paired with the tahu telor beautifully.

Gulai Pucuk Paku 4.2/5

A rare dish on the menu is the Gulai Pucuk Paku ($13). This is a type of wild vegetable, young jungle fern shoots. The greens are cooked in a curry like sauce consists of turmeric, coconut milk and spices. The jungle fern shoots have a subtle sweetness with a nice crunchy texture, which is very pleasant for consumption.

Buntut Belado Enak 4.5/5

I remembered I have the best buntut belado in Jakarta and now I have found one in Singapore too. At Dancing Fish Signature, the Buntut Belado Enak ($36) uses Australian oxtail. The oxtail is marinated and braised in aromatic herbs and spices before barbecuing over charcoal, intensifying that rich bitter sweet flavour. I also like the addition of pickled chilli to cut through the richness.

Udang Masak Lemak Chilli Padi Nenas 3.5/5

The Udang Masak Lemak Chilli Padi Nenas ($33 for 4pc) is a classic Malacca Nyonya prawn curry with a twist. The 4 huge tiger prawns are slow cooked in a light and tangy spiced curry which consists of tumeric, spices, herbs and pineapples. The curry sauce is very appetising, goes really well with a plate of steamed rice. It would be a lovely dish if the tiger prawns were fresher. Some diners may also find the dish expensive for just 4 prawns.

Bebek Goreng Bali 4.5/5

My favourite dish at Dancing Fish is the Bebek Goreng Bali ($26). The duck is marinated in a mix of Balinese herbs and spices for a day. It is then fried till the skin is crispy and the inside still tender. Diners have 3 choices of homemade chilli sauce, namely Sambal Matah, Chilli Vinaigrette ($26) and Sambal Hijau. I have my duck with the tangy chilli vinaigrette which goes really well with the crispy duck, elevating the whole enjoyment.

Dancing Fish with Sambal Dabu-dabu 4/5

A signature item is the Dancing Fish with Dabu-dabu ($37). Dabu-dabu is a traditional salsa sauce from Manado, Indonesia. If I am not wrong, the chef has added some ketchup manis into the chilli sauce so it is not as spicy as I thought it would be. In fact the sweet-spicy concoction of the sauce complements the deep fried fish excellently. Besides the dabu-dabu, diners can also opt for either mango kerabu, belimbing salad or sambal cobel merah.

Mango Lolo 3/5

Cendol $10

For dessert, we tried the Mango Lolo ($12) and Cendol ($10). It is a light and refreshing dessert that is perfect with all the savoury dishes and spices.

Sweet Potato with Coconut Scrappings, Palm Sugar and Vanilla Ice Cream 3/5

A modern take of the dessert is the pretty presentation of the Sweet Potato with Coconut Scrappings, Palm Sugar and Vanilla Ice Cream ($10). The warm and cold contrast is pleasing to the palate. I like the sweetness of the sweet potato but the finishing is on the dry side.

Overall I have enjoyed my lunch at Dancing Fish Signature. I can taste the soul in the cooking, ensuring the best is bring to the table. In addition, I am impressed of the different sauces that has been made from scratch. They are thoughtfully paired with each dish. I understand the restaurant has more than 10 different types of sambals and sauces to date.

Note: This is an invited tasting.


Dancing Fish Signature
Tangs at Tang Plaza
310 Orchard Road
Level 4
Singapore 238864
Tel: +65 63391048
Facebook
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 1130am - 1030pm

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

Colonial Club @ Changi Airport Terminal 3 - Discover Singapore's Heritage Story

A new restaurant has landed at Changi Airport Terminal 3 offering colonial favourites from different parts of Singapore, Penang and Malacca. Colonial Club is located at the departure hall, level 3 of Changi Airport Terminal 3.

Colonial Platter 3.5/5

Good for sharing is the Colonial Platter ($18.90) which comes with kueh pie tee, satay, inche kabin (nyonya fried chicken) and popiah. There is something for everyone. A delectable starter before the mains are served.

Otak Otak 4/5 and Roti Ayam 4/5

Inche Cabin Chicken 3.5/5

If you are not into a full meal, there are also delectable snacks such as Otak Otak ($6.90), Roti Ayam ($8.90) and Inche Cabin Chicken ($13.90). The Otak Otak, wrapped in banana leaf boosts the aroma of the spices mix in the fish paste. The Roti Ayam comes in a parcel of egg washed bread that has been pan fried and stuffed with chicken meat fillings marinated with Asian spices. Not forgetting the Inche Cabin Chicken which has been marinated withover 10 spices and coconut milk, then deep fried to crispy.

Straits Nonya Laksa with Soft Shell Crab 4.2/5

The Straits Nonya Laksa with Soft Shell Crab ($18.90) comes in a spicy rich coconut broth with rice vermicelli, cucumber, egg, fish, tofu, prawns and soft shell crab. The chef even travelled to Malacca to learn from local chefs. Its definitely a delicious bowl of laksa but its rather pricey.

Signature Colonial Club Nasi Lemak 4/5

The Signature Colonial Club Nasi Lemak ($15.90) is staked up into a tower. At the base is a piece of otak otak, followed by the fragrant blue pea rice, cucumber, fried egg and short rib rendang. I really applaud the effort to plate a simple nasi lemak into such a beautiful dish.

Colonial Style Hainanese Chicken Chop 3.8/5

Tender and juicy is the Colonial Style Hainanese Chicken Chop ($15.90). The chicken thigh coated with cracker crust is pan fried and then drenched in a special in-house tomato Worcestershire sauce. I love the addition of cubed fruits for that invigorating bite and fruity finishing.

Colonial Style Oxtail Stew with Toasted Bagutte 4/5

A classic dish on the menu is the Colonial Style Oxtail Stew with Toasted Bagutte ($15.90). Cooked for hours, the oxtail falls off the bone with ease. You can also find potatoes and carrot in the rich gravy. The best way is to enjoy it is to pick up the toasted baguette to mop up the piquant stew.

Kapitan Chicken Curry 4.2/5

Comes in a thick and creamy gravy is the Kapitan Chicken Curry ($13.90). The chicken is chopped into chunky pieces with big pieces of potatoes. It is great to go a bowl of rice or some toasted baguette to soak up that delicious gravy.

Crispy Skin Roast Chicken with Aromatic Hainanese Chicken Rice 4/5

You can find chicken rice almost at every corner of Singapore, so what makes the Crispy Skin Roast Chicken with Aromatic Hainanese Chicken Rice ($18 half/ $36 full) special here? Well I can't say it is special but definitely a notch better than a lot of chicken rice stalls out there. The succulent chicken has a delectable crisp on its skin and this is paired with aromatic rice. Not forgetting the chilli and ginger scallion sauces, which is an essential for the whole packet.

The menu at Colonial Club is quite huge catering for both tourist and local. This is a great place for tourist to get a bite of our local delicacies before leaving Singapore. However I do find the price a bit on the steep side but then its a known fact that food at airports are usually more expensive.

Note: This is an invited tasting.


Colonial Club
Changi Airport Terminal 3
Departure Hall
65 Airport Boulevard
#03-33
Singapore 819633
Tel: +65 62140268
Website
Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily; 1030am - 11pm

Direction:
1) Alight at Changi Airport. Take Exit B. Walk to Departure Hall. Walk to destination. Journey time about 3 minutes. [Map]