Lan Ting (兰亭) Cuisine & Wine @ East Coast Road (Siglap) - Signature Cantonese Cuisine, Exploring Regional Flavours

A new Cantonese restaurant has opened along the busy stretch of East Coast Road in Siglap area. Lan Ting (兰亭) offering both dim sum and ala carte dishes. I was told that the kitchen is helmed by two teams of chefs, lead by Chef Sam Hee and Chef Teo respectively.

Volcanic Lava Mushroom Bun 4/5

There are over 30 different dim sum items on the menu. The dim sum are made freshly every morning by Chef Sam Hee's team. I am that Chef Same is a gold medallist awardee for the dim sum category in the World Golden Chef Competition.

Shaped and disguised like a whole mushroom, the Volcanic Lava Mushroom Bun ($5.80 for 3pc) is filled with generous salted egg filling. The sweet and savoury salted egg filling has a grainy texture which I enjoyed a lot. However I thought the bun was a bit too doughy.

Steamed Xiao Long Pau 3.5/5

Held inside the thin translucent skin of the Steamed Xiao Long Pau ($4.80 for 3pc) is the flavourful minced pork filling and the delicious sweet broth. I have to say I did not get to really taste the xiao long bao because it always broke when I held it up with the chopsticks. I appreciate the generous filling but that probably was also the reason the parcel was not able to hold the weight.

Lan Ting Abalone Dumpling 4.2/5

Wrapped in a luxurious parcel is the Lan Ting Abalone Dumpling ($9.80 for 3pc) topped with a mini abalone. The traditional siew mai was elevated with the addition of mushroom and parsley on top of the minced meat and prawn.

Taro Puff with Diced Chicken 3.5/5 and Chilli Crab Puff 3/5

From the fried dim sum section. we tried the Taro Puff with Diced Chicken ($4.90 for 3pc) and Chilli Crab Puff ($6.80 for 3pc). Taro puff is a like a mini yam basket stuffed with savoury diced chicken. I actually preferred if the chef does away with the chicken and allow the taro to shine above the crispy netting. For the Chilli Crab Puff, it was crispy, fluffy and spicy. The chilli sauce has a good spicy kick to it. My only complain was that there was too little of the delicious sauce.

Whole Peking Duck 3.8/5

A signature at Lan Ting is the Whole Peking Duck. For an additional $10 or $15, guests will be able to enjoy the duck in another two ways of preparation on top of the usual way of enjoying peking duck by having the thinly sliced crispy skin wrapped in a crepe.

Roasted Duck 4.2/5

I appreciated the roasted duck with its succulent meat more than the crispy skin alone.

Diced Duck Meat 4/5

The other way of preparing the peking duck is the diced and deep fried it. To enjoy it you can have it together with the lettuce. It gave you a mixture of crunchy and crispy combination on that of the sweetness from the diced duck meat.

Char Siew 3.5/5 and Sio Bak 3/5

Besides the peking duck, Lan Ting also roasted meat on the menu such as Char Siew and Sio Bak. I like well roasted char siew and its marination. However I preferred a more fatty cut. For the sio bak, I did not like the way it was cut. I felt that it did allow me to enjoy the crackling skin.

Crispy Pork Knuckle 3.5/5

I was a bit surprise to find the Crispy Pork Knuckle ($28) on the menu of a Cantonese restaurant. I personally find it out of place on the menu but I would guess there are fans for the crispy pork knuckle which is perfect to go with a few glass of wine or beer.

Homemade Bean Curd with Assorted Mushroom

After all the meats, the smooth and silky Homemade Bean Curd with Assorted Mushroom ($15) was a timely introduction to refresh the palate after all the rich flavours.

Lan Ting Special Fried Rice 4/5

What is so special about the Lan Ting Special Fried Rice ($18). Besides the fragrant rice coated with the egg aroma, there is a mystery Indian spice added into it. It is a special flavour that I have not experience before. Unfortunately I am not allowed to disclose what is it. Hence you have to try it for yourself to know what is it.

Wok Fried Seafood Udon in Oba Leaf 4/5

I was ever told by a chef that the it is not easy to wok fried udon and it determines the wok skill of the chef. I would have to say the Wok Fried Seafood Udon in Oba Leaf ($18) is very well executed. The udon noodle still retained a good bite to it, well infused with the lovely smoky flavour.

Snowy Mochi 4.5/5

The Snowy Mochi ($5.80 for 3pc) is a crowd favourite. It is like having the mango sago dessert stuffed inside a mochi. This is really an excellent creation.

It is interesting to note that Lan Ting is opened as early as 8am offering dim sum for the Siglap area. I have not known of any places that offers dim sum so early, especially for a Chinese restaurant. While I pity the kitchen staff, having to wake up early to prepare the ingredients,  I  do like the idea of having yum cha early in the morning just like Hong Kong.

Note: This is an invited tasting.


Lan Ting (兰亭)
Springvale
907 East Coast Road
#01-02
Singapore 459107
Tel: +65 64440888
Facebook
Website
Nearest MRT: Bedok (EW Line)

Opening Hours:
Tue-Sun: 8am - 1030pm

Direction:
1) Alight at Bedok MRT station. Take Exit B. Walk to Bedok Bus Interchange (Stop ID 84009). Take bus number 16. Alight 6 stops later. Cross the road and walk to destination. Journey time about 20 minutes. [Map]

Majestic Peking Duck @ Makansutra Glutton Bay - First Ever Peking Duck Hawker Stall

If you think that Peking Duck is only a dish that you can find in Chinese restaurant, then you are wrong as the Majestic Group of restaurants under the Unlisted Collection Group has recently just opened a hawker stall - Majestic Peking Duck, selling Peking Duck at Makansutra Glutton Bay. Yes, you did not hear me wrong, this is probably the first Peking Duck hawker stall in Singapore or maybe even the world.

Organic Leafy Salad with Sliced Duck 4.2/5

We started with the Organic Leafy Salad with Sliced Duck ($12). The fresh greens tossed in a light sweet and savoury sauce, topped with grounded peanuts is the ideal starter to whet up the appetite.

Oven Roasted Peking Duck Wrapped in Pancakes 4/5

The highlight at the Majestic Peking Duck stall has to their Oven Roasted Peking Duck Wrapped in Pancakes ($24 for 10pc). The whole duck is prepared at the stall itself, roasted in an Apollo oven. It is then sliced, wrapped in pancakes and served as a platter.

Inside the pancake, you can find a thick succulent slice of the roasted Peking Duck accompanied with cucumber and scallion, dressed in a sweet hoison sauce. While I enjoyed the moist and juicy slice of duck meat, I thought the skin was not crispy enough. But overall, it is value for money as it probably costs double the price if you are having it in a restaurant.

Crispy Cereal Duck Fried Rice 3.5/5

Getting bored of pineapple fried rice or seafood fried rice? How about Crispy Cereal Duck Fried Rice ($8)? The plate of fried rice appears rather boring with not many ingredients. Even the duck pieces were hardly noticeable. However good thing needs time to appreciate. The more you chew on the grainy fried rice, you will start to appreciate the aroma as it slowly disperses and tickles your palate and senses.

Egg Noodles with Sliced Duck 3.8/5

For a one meal dish, you may want to try the Egg Noodles with Sliced Duck ($9). I like the fact that it comes with thick slices of Peking duck. I would recommend to let the dish sits for a while. This allows the crispy egg noodles to absorb the gravy for a lifted enjoyment.

It is nice to see that Majestic Group of restaurants has pioneer the idea of bring a restaurant dish to the hawker scene, making it more affordable for the general consumer. We have seen restaurants refining the local street food into restaurant's quality dish but maybe the vice versa will work too? Bringing restaurant quality dishes into the heartland and making it affordable to diners.

Note: This is an invited tasting.


Makansutra Glutton Bay
(Beside The Esplanade)
8 Raffles Avenue
Singapore 039802
Nearest MRT: Esplanade (CC Line), City Hall (EW Line, NS Line)

Opening Hours:
Mon-Thu: 5pm - 2am
Fri-Sat: 5pm - 3am
Sun: 4pm - 1am

Direction: 
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to Raffles Avenue by cutting through Marina Square Mall. Cross the road and walk to destination. Journey time about 10 minutes. [Map]

2) Alight at City Hall MRT station. Take Exit C. Follow the Citylink Mall walkway and turn into Esplanade Link. Walk to Esplanade. At Esplanade, go to the ground level. Walk to destination. Journey time about 15 minutes. [Map]

Jiang Nan Chun (江南春) @ Four Seasons Hotel Singapore - Revamped With An Even More Impressive Menu

Jiang Nan Chun at Four Seasons Hotel Singapore has finally re-opened after months long renovation. Spotting an elegant interiors and furnishings from the wood cravings to the handmade ceramic floor titles, the restaurant manifests the beautiful river villages along the south of Yangtze river. It felt like having a gastronomic dining experience on board an ancient junk, sailing through a calm Yangtze river.

Alfonso Tea ($11/pax)

Besides fine wine and premium tea, Jiang Nan Chun has 8 exclusive cocktails that concocts whiskey and sake with tea. I have something light, fruity and refreshing in the Alfonso Tea ($11/pax). For a change and something different, the easy to drink tea cocktail will be a good choice to pair with food.

Signature Jiang Nan Chun Peking Duck 4.5/5

A visit to Jiang Nan Chun is not complete without having the Signature Jiang Nan Chun Peking Duck ($98/duck). Undergo 14 hours of preparation and roasted in a customised mesquite wood oven, the duck carves at table side emits an aromatic scent when it makes its entry.

Signature Jiang Nan Chun Peking Duck 4.5/5

There is three ways to enjoy the peking duck. First, the thinly sliced skin is dipped with sugar to appreciate the crispiness and aromatic scent that has infused into the skin during the roasting process.

Signature Jiang Nan Chun Peking Duck 4.5/5

The second way to enjoy the peking duck's skin is to topped it with caviar. This is my first time being introduced to the way of eating it. I am surprise how the combination elevated the whole enjoyment to the next level, giving it an umami punch.

Signature Jiang Nan Chun Peking Duck 4.5/5

The last way to enjoy the peking duck is the tradition method of eating it as a wrap. Diners have a choice between the plain and scallion wraps. It also comes with two dfferent sauces. One salty and one sweet, the Peking and Cantonese style of eating peking duck.

Soft Shell Prawns with Sliced Almond and Crispy Rice 4.5/5

Besides the peking duck, the Soft Shell Prawns with Sliced Almond and Crispy Rice ($15 per serving) is a must try. The soft shell prawn with almond and crispy rice are coated in a very special spiced sauce that is very addictive. The sauce somehow reminds me of eating potato chips. You just can't stop at one.

Dim Sum Trio 4.2/5

Next up is the Dim Sum Trio that gives a glimpse of the dim sum offering at Jiang Nan Chun. On the plate there is the Crispy Puff Pastry with Black Pepper Beef ($3/pc), Steamed Shrimp Dumpling with Eryngii Mushroom ($2/pc) and Char Siew Sliders with Pickled Green Chilli ($15 per serving). Different from other dim sum places, the serving here is by individual portion and hence diners can try a bit of everything. The crispy puff pastry stood out with its texture that is made up of impressive 17 layers of pastry skins. The kurobuta pork done in char siew style provide a fresh air to the usual kong bak pau too.

Sea Whelk, Maka, Dried Scallops and Pork Ribs Soup 4.2/5

The double boiled Sea Whelk Soup ($38/pax) comes with Maka Ginseng, Dried Scallops and Pork Ribs. The soup is light but yet rich in flavour, well extracting the essence of the ingredients for a nourishing and comforting bowl of double boiled soup.

Steamed Cod Stuffed with Mushrooms and Water Chestnuts in Paper Roll 4.8/5

Steamed Cod Stuffed with Mushrooms and Water Chestnuts in Paper Roll 4.8/5

I was very impressed with this dish, Steamed Cod Stuffed with Mushrooms and Water Chestnuts in Paper Roll ($38/pax). Initially I thought the cod dish was wrapped in cabbage but it turned out to be rice paper roll. Those that used for Vietnamese roll. The wrap not only holds the flavours from the cod fish, mushrooms and water chestnuts together, at the same time did not interfere or steal the show from the main casts. The shaved truffle is like jewels on the crown, elevating the flavours to a new dimension.

Wagyu Beef Oxtail with Lemongrass Infused Oil 4.2/5

For a fine dining restaurant like Jiang Nan Chun, I was rather surprise to see claypot dishes on their menu. In actual fact, there are 11 claypot dishes on the menu. I only manage to try the Wagyu Beef Oxtail with Lemongrass Infused Oil ($32 per serving). Comes in a rich and robust sauce, the wagyu beef oxtail literally melted in the mouth after a good 30 hours of slowing cooking it. It is one of those dishes that you simply cannot resist ordering a bowl of rice to go with it.

Avocado Cream, Coconut Sorbet, Osmanthus Jelly, Cocoa Nibs 3/5

The Avocado Cream dessert ($14/pax) was a bit disappointing for me. While I like the coconut sorbet, osmanthus jelly and the cocoa nibs the whole execution felt like a family where the members don't communicate with one another.

Yoghurt Cream, Mung Beans, Longan, Chia Seed, Sour Plum Granite 3/5

The Sour Plum Granite ($14/pax) with yoghurt cream, mung beans, longan and chia seed was kind of complex with the different layers of flavours. I would rather have it simple and refreshing without the others distraction.

Crispy Puff Pastry with Almond Cream 4/5

Do be careful when eating the Crispy Puff Pastry with Almond Cream ($12/pax). Encased inside the crispy puff pastry is the lava almond cream which will ooze out like your liu sha bao. I thought the shape looks a bit like a yam basket and if the almond cream can be substituted with orh nee, that will be more exciting.

The newly revitalized Jiang Nan Chun embodies the concept of Xiang Le Zhu Yi or the principle of enjoyment and happiness, which implies that food has the ability to transcend the body's appetites to fulfill the aspirations of the mind and soul. This makes how and why you eat as important as what you eat.


Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317220
Facebook
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 passage way to Four Seasons Hotel. Walk to destination. Journey time is about 12 minutes. [Map]

Jade Restaurant (玉楼) @ Fullerton Hotel

The popular Peking Duck Feast at Jade Restaurant, Fullerton Hotel returns from now to 31 March 2014. The culinary team lead by Master Chef Leong Chee Yeng presents a 6 course set dinner ($58++) featuring the roasted delicacy in creative ways. For a limited period this month, patron can also order the whole Peking Duck, served with zesty marinated orange peel and housemade pancakes at a special price of $48++ (usual price $76++).

Roasted Peking Duck 4.5/5

The Roasted Peking Duck is enjoyed together with marinated orange peel, yellow bean sauce and cucumber wrapped in pancake. The tangy flavour from the orange peel gave the crispy and crackling duck skin a fruity lift accentuating the enjoyment.

Pumpkin Soup with Duck and Shrimp Wonton 4/5

Pumpkin Soup may be more known in western cuisine but the interpretation at Jade Restaurant was as good. The filling of the wonton with duck and shrimp was very flavourful but the wonton skin was a bit thick. I am not sure whether it was because of the need to hold the generous filling.

Steamed Chawanmushi 4.5/5

The luxurious bowl of Steamed Chawanmushi comes with crab meat and mushrooms and perfumed with sliced black truffles. Each mouthful of the silky egg custard is filled with delightful flavours that is hard to resist going back for more.

Sauteed Duck Meat with Pan Seared Foie Gras 4.5/5

The meat from the Peking Duck is not wasted. The Duck Meat was sauteed and paired with pan seared Foie Gras, accompanied by roasted garlic and green asparagus. The tender duck meat paired with flavourful foie gras was a marriage made in heaven.

Fried Fragrant Rice with Diced Duck Meat and Scallop in XO Sauce 4/5

The Fried Fragrant Rice with diced duck meat and scallop in XO sauce was an all time favourite at Jade Restaurant. It had a hint of spiciness due to the used of XO sauce.

Shaved Rose Coconut Ice with Fresh Strawberry 4/5

The 6 course feast ends on sweet note with the Shaved Rose Coconut Ice with fresh strawberry. A light and refreshing dessert to cleanse off the oiliness of the Peking Duck Feast.

Peking Duck Feast
Date: now to 31 March 2014
Time: 630pm - 1030pm
Price: $58++ Adult, $38++ Child (6-11 yrs old)


Jade Restaurant (玉楼）
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
Facebook: https://www.facebook.com/TheFullertonHotel
Website: http://www.fullertonhotel.com/dining/diningCategories_2-en.html
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 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]

Old Geylang @ Geylang Lorong 23

Nestled along the stretch of Geylang Road, the huge compound of Old Geylang housed a 3-in-1 concept of Old Punggol International Seafood Restaurant, Turtle House as well as a durian stall. What a steal for food lover as you can savour the delectable food from all the 3 establishments at one venue.

It was quite unfortunate that during my visit, the durian season was over. The stall only has those Thailand durian breed so we gave it a miss.

Peking Duck

I have my fellow food blogger friends, Celes (Celestialdelish), Samantha (BondingTool) and Tony (JohorKaki) joining me in the sumptuous dinner.

Peking Duck 4/5

The beautiful Peking Duck ($20 half/ $38 whole) has its crackling skin thinly sliced and wrapped in a delectable crepe like skin. Paired with  spring onion and cucumber plus a bit of the homemade sweet sauce, this is an excellent starter to kick start the dinner.

Stir Fried Shredded Duck Noodles 4/5

Adding another $10, the chef took the rest of the duck and wok up a plate of Stir Fried Shredded Duck Noodles. I wasn't expecting much from the simple presentation but I was taken away by how fragrant it tasted. I also like the fact that their version was more peppery giving it a nice aroma.

Herbal Turtle Soup 4/5

One of the item I was looking forward to try is the nourishing Herbal Turtle Soup ($20/$40/$60) service in a claypot. I was very privileged to have Mr Ong the founder of Turtle House with me for dinner. He has came out from retirement to help his children oversee the reborn of Turtle House under the brand of Old Geylang in a new dining concept. There was so much stories and knowledge he shared with us over dinner. I have learnt so much from him about food especially ingredients such as turtle and crocodile.

Back to the food, the Turtle Soup has a nice herbal flavour but not overpowering. Add a bit of rice wine to enchance the flavour. By the way, do you know which is the most delicacy part of the turtle? It's the turtle feet! I tried one and I liked it. It had a crunchy gelatinous texture some what like eating black fungus.

Braised Crocodile Tail with Mushroom 4/5

Mr Ong is not only an expert with Turtle. He is also an expert with crocodile. I was told that he has to teach the the farm where they get the supply how to slaughter and portion the crocodile tail. Each crocodile tail can serve about 3-4 portions. The Braised Crocodile Tail with Mushroom ($12 per person) was my first but definitely would not be my last. There is nothing to scare or worry about the exotic meat. The braised crocodile tail was braised to a texture that felt like eating Dong Po Rou.

Steamed Boston Lobster with Garlic 4.2/5

In my own opinion the best way to appreciate the Boston Lobster (seasonal price) was to steam it with garlic. The flesh was cooked to a nice succulent allowing one to enjoy the natural sweetness of the lobster. If you prefer other preparation styles, the kitchen can do it too.

Crispy Roasted Pork and Roasted Char Siew 4/5

The kitchen at Old Geylang does their own Hong Kong style roasted meat. The Crispy Roasted Pork ($8 per portion) and Roasted Char Siew ($8 per portion) was nicely executed. I preferred the roasted pork over the char siew as I disliked the fact the char siew was too fatty.

Deep Fried Soon Hock 4/5

The Soon Hock (seasonal price) was deep fried to a nice golden brown crisp. The moist fish paired with the special homemade brown sauce was a great dish.

Chilli Crab 4.5/5

Forget about the other Chilli Crab served at other restaurants. You just have to try the Chilli Crab ($52 per kg) offered at Old Geylang. The special gravy has a good balance of spiciness and sweetness in a sumptuous mix of eggs and crab roes. It was understand that the red dates and dried shrimps have been added to the gravy to gave it that unique taste.

Salted Egg Oyster 4.2/5

It was quite excited when I knew I was having Salted Egg Oyster. The Salted Egg Oyster ($8 each) was lightly battered and topped with salted egg sauce. I like the combination but the oyster that day was a bit too small to showcase the potential of the dish. Checked with the restaurant and its confirmed that the size of the oyster was not ideal. Usually it is much bigger.

Chilled Beancurd 4.2/5

Wrapping up the feast was a bowl of delicate Chilled Beancurd. It was actually quite a welcome dessert which was light, refreshing and smooth after the heavy meal.

Word is that the huge compound maybe adding a new Western fare concept to the umbrella arm of Old Geylang. I like the concept of Old Geylang of housing hierachy brands allowing foodies to be able to enjoy the delectable food of this traditional brands. The spacious restaurant has plenty of parking lots at the back of the building. To get to the carpark, access via Sim Ave onto Geylang Lorong 23. Turn right to the carpark after the new Singapore Badminton Hall. The restaurant also offers valet parking for patrons.


Old Geylang
1 Geylang Lorong 23
Highpoint Block 6
Singapore 38352
Tel: +65 68446041
Facebook: https://www.facebook.com/pages/Old-Geylang/525332554158513
Website: www.oldgeylang.com.sg
Nearest MRT: Aljunied (EW Line)

Opening Hours:
Daily: 1130am - 2am

Direction:
1) Alight at Aljunied MRT station. Take Exit A. Turn right and walk to bus stop along Aljunied Road (Stop ID 81089). Take bus number 62, 63, 80, 100 or 158. Alight one stop later. Cross the road and walk to destination. Journey time about 5 minutes.

2) Alight at Aljunied MRT station. Take Exit A. Turn right and walk to Aljunied Road. Turn left and and continue down Aljunied Road until the traffic junction of Aljunied Road and Geylang Road. Cross the junction and walk towards New Cathay Hotel. Continue straight and walk to destination. Journey time about 10 minutes.