Guo Jiang (锅匠) @ Mosque Street - The Best Of Both Worlds With Half-Half Pot

Located along Mosque Street is Guo Jiang (锅匠), a Szechuan restaurant located at the heart of Chinatown. The restaurant seemed quite popular because even when we had made a reservation, we still had to wait for a while for our table as the restaurant was full.

We decided to go for the half-half pot, which consists of Chicken Stew in Signature Mala Sauce with Baby Yam and Bamboo Shoots (烟笋芋儿鸡) and Fresh Fish Fillet in Sichuan Pickled Mustard (老坛子酸菜鱼).

I enjoyed the stewed chicken in mala sauce and fish fillet in Sichuan pickled mustard. The stewed chicken was tender with the soft yam soaking up the fragrant mala sauce. As for the fish fillet, they are fresh and generous, swimming in the pungent Sichuan pickled mustard broth.

Not to forget to have the chicken and fish with the special house sauce.

Fresh Cucumber Salad

I would recommend having the Fresh Cucumber Salad (凉拌黄瓜) to freshen up the palate. It is refreshing and crunch but also a tad spicy.

Pig Ear

Though the soft bone of the Pig Ear (猪耳朵) gives a delightful and crunchy bite, the gaminess is too strong for my liking.

Overall, I enjoyed the meal at Guo Jiang. If it is the first time visiting the place, I recommend the half-half pot, where you get to try the best of both worlds. Besides that, the portion is also quite generous.


Guo Jiang (锅匠)
38 Mosque Street
Singapore 059516
Tel: +65 62226838
Nearest MRT: Chinatown (NE Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Chinatown MRT station. Take Exit A. Walk to New Bridge Road. Turn right at New Bridge Road and walk to Mosque Street. Turn right onto Mosque Street and walk to destination. Journey time about 5 minutes. [Map]

Brotzeit @ Vivocity - Celebrating Oktoberfest In Singapore

While Oktoberfest has been cancelled in the hometown of Munich, and we can't travel to Germany to celebrate one of the largest folk festivals in the world, let Brotzeit brings the celebration to Singapore from 15 September to 25 October 2020.

What is Oktoberfest without beer, right? In Munich, only six breweries have the honour of serving Oktoberfest beer. For this year Oktoberfest, Brotzeit has specially imported the Oktoberfest brew from one of the six: Hofbrau, founded by William V, Duke of Bavaria in 1589 which is still a traditional Bavarian-run brewery today.

Crispy Pork Cracklings 4.2/5

Crispy Fried Pig Ears 3.5/5

We had some snack bites to go with the beer. We tried the Crispy Pork Cracklings ($6) and Crispy Fried Pig Ears ($12). I enjoyed the pork skin for its crispiness and seasoning. As for the pig ears, I felt the seasoning was a bit lacking. It would be more enjoyable if the batter is more heavily seasoned though it is accompanied with mustard chilli dip at the side.

Preserved and Smoked Spreads 4.2/5

The Preserved and Smoked Spreads is an interesting platter that is to be eaten like a Korean bbq. You take a piece of romaine lettuce, spread it with the choice of duck confit, chicken truffle or smoked trout, and finally add some salt pretzel, wrap and eat it. It is quite a new and interesting way to appreciate German cuisine in this way.

Cold Roast Pork 4.5/5

Moving on we have the Cold Roast Pork ($16) which comes with pork collar marinated overnight in Brotzeit's 12-spice pork knuckle mix, pickled beer radish, mustard chilli sauce and crispy pork skin. This is a dish that reminds Chef Lorenz of his grandma, who always prepared cold roast meats with apricots for him after school. It seems like a start dish but its really substantial. I enjoyed everything on the plate, which is very appetising.

Giant Pretzel with Farmer Sausage 4.5/5

I have eaten pretzel, but not a Giant Pretzel ($28) sandwiched with red cabbage, pickles, mustard and farmer sausage. This is good for 2-3 people. It is really hearty and comforting. I would highly recommend ordering this.

Crispy Roasted Pork Shoulder 4.2/5

Value for money dish on the Oktoberfest menu is the Crispy Roasted Pork Shoulder ($45) which comes with Autumn vegetables and potato dumplings. The fork-tender pork shoulder comes with a layer of extremely crispy skin, that echoes a thundering crackle with every bite. The accompanying fluffy potato dumplings and vegetables provide a delightful textural and flavour contrast.

Roasted Pig Liver 4.8/5

An acquire dish on the menu is the Roasted Pig Liver ($26). Either you love it or hate it. I didn't know German cuisine has this dish on the menu. Though it is cooked using the Western technique with a blend of mustard and paired with poached apples, it tastes similar to the Asian way of cooking pig liver. I am really surprised and excited that pig liver can be prepared this way. If you are adventurous enough, you should really try it.

Battered Fried Apple Wheels 4/5

Wrapping up the meal is the Battered Fried Apple Wheels ($11). The Fiji apple is coated in a light beer batter and dusted with sugar and cinnamon. It has a delightful crunch complemented by a scoop of rich vanilla ice cream.

I really enjoyed the new Oktoberfest menu created by recently joined Group Executive Chef Lorenz Raich. He brings with him a wealth of culinary experience in highly lauded boutique venues, famous Michelin-starred restaurants as well as five-star hotels. For the new menu, he has brought a touch of finesse to the traditional dishes.

Note: This is an invited tasting.


Brotzeit
Vivocity
1 Harbourfront Walk
#01-149/151
Singapore 098585
Tel: +65 62728815
Facebook
Website
Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Daily: 11am - 1030pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to destination. Journey time about 3 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
Facebook
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]

Nirai Kanai Okinawan Restaurant @ Liang Court - A Different Type Of Japanese Cuisine

It has been a long while since I last visited Nirai Kanai Okinawan at Liang Court in 2012. This time I am back with my colleagues who are interested to find out more about Okinawan food. Even though Okinawa is part of Japanese but their cuisine is very different from the main land.

Peanut Bean Curd 2.8/5

We started with some light bites such as the Peanut Beancurd ($6.50). The texture of the beancurd is almost pudding like. However I find it hard to appreciate the combination of peanut with the silky smooth texture.

Salted Young Fish & Salted Bonito on Okinawan Cold Bean Curd 1/5

We decided to be adventurous and ordered the Salted Young Fish and Salted Bonito on Okinawan Cold Beancurd ($9). Unfortunately it turned out to be a horror decision. the salted young fish and bonito were extremely fishy. I could not accept the acquire taste.

Pig's Ear Marinated with Ponzu Sauce 4/5

The last time I visited the restaurant I had the Pig's Ear ($8) with peanut sauce but this time we had it with the ponzu sauce instead. The ponzu sauce gave the pig's ear a new refreshing dimension on top of its crunchy texture.

Green Caviar - Seaweed with Ponzu Sauce 3.5/5

Whetting up the appetite is the Green Caviar - Seaweed with Ponzu Sauce ($14). The popping saltiness complemented by the tangy ponzu sauce for a delectable appetizer.

Tacos Rice 4/5

We are actually quite surprised to find Tacos Rice ($15.80) on the menu. My guess is that the dish comes about because of the America navy base in Okinawa. Over the years, it may have influenced the cuisine in Okinawa. Served in a hot pot, the dish comes with minced spicy beef, lettuce, cheese, salsa sauce and rice, Give it a good toss for the sauces to coat the rice for a fragrant and cheesy enjoyment.

Okinawan Seasoned Rice Ball 4.2/5

The other rice dish on the menu we tried is the Okinawan Seasoned Rice Ball ($6.50 for 2pc). Beautifully seasoned, it somewhat reminded me of the Chinese's glutinous rice used in rice dumpling. I enjoyed it and this is one item I will order in my next visit.

Aosa Seaweed Tempura 3/5

While the Aosa Seaweed Tempura ($8.80 for 2pc/ $13 for 4pc) has a good crispy bite, I find that the flavour was rather bland. It needed some extra savoury element to boost the finishing or it felt like eating a pile of grass.

Simmered Pork Belly 4.2/5

The Simmered Pork Belly ($9.80 for 2pc / $14.80 for 4pc) is one of the dishes I enjoyed during my previous visit hence I recommended by colleagues to try. It is still a very enticing dish with the wobbly layer of fats attached to the well braised lean part of the pork. However I felt that the texture was not as soft as I remembered. It seemed like it needed more time to break it down more.

Pan Fried Salted Pork Belly 3.5/5

Known as the Okinawan beacon it the Pan Fried Salted Pork Belly ($12). Nothing fantasy, just like eating a big piece of sio bak to appreciate the the crispy pork belly.

Stir Fried Bitter Gourd with Pork, Okinawan Bean Curd and Okinawan Egg 4.8/5

The highlight at Nirai Kanai OKinawan for me is the Stir Fried Bitter Gourd with Pork, Okinawan Bean Curd and Okinawan Egg ($7 small/ $9.50 large). It was a hearty and comforting dish that probably can be eaten in every Okinawan's home. Though simple, I like how it was executed with the runny egg coating the crunchy bitter gourd, complemented for the silky tofu for that contrast in textures.

In fact, Okinawan cuisine is rather unique. It is totally different from Japanese cuisine that we know. In short, it felt like many of the dishes were Chinese inspired while some probably influenced by the American. I also noted that Okinawan cuisine simple to be focus in pork, tofu and bitter gourd.


Nirai Kanai Okinawan Restaurant
Liang Court Shopping Centre
177 River Valley Road
#B1-01/02
Singapore 179030
Tel: +65 63394811
Nearest MRT: Fort Canning (DT Line), Clarke Quay (NE Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 6pm - 11pm
Sat-Sun: 12pm - 11pm

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

2) Alight at Clarke Quay MRT station. Take Exit C, F or G. Walk along the river toward Riverside Point direction. Cross the bridge to the other end of the river. Turn left and walk towards Liang Court. Journey time about 10  minutes. [Map]

3) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 2 stops later. Walk to destination. Journey time about 6 minutes. [Map]

Birds Of A Feather @ Amoy Street - Spreading Its Wing With An Expanded Menu

Since the opening of Birds Of A Feather in October last year, the cafe/restaurant has been delighting customers with their Sichuan inspired dishes. Coming 6 April 2017, it will be spreading its wings with an expanded menu.

Pig Ear Mosaic 4.5/5

One of the new dishes is the Pig Ear Mosaic ($18). The crunchy pig ear is braised in Sichuan braising liquid and served cold with housemade Sichuan red and sour dressing and arrowroot noodle. Its definitely not for the faint hearted with a low tolerant of spicy food. On the hand, the cold and spicy combination has a refreshing finish on top of the spicy kick.

Baby Octopus 4/5

Inspired from the white pork with garlic sauce, the Baby Octopus ($18) is blanched and served in classic Sichuan white garlic sauce. It is paired with refreshing pickled black fungus and Japanese cucumber for an extra crunch.

Kawa Ebi Swim in The Chillies 4.5/5

Taking inspiration from their popular La Zhi Ji or Find the Chicken in the Chilli dish, it has created the version 2 substituting the chicken with deep fried river shrimp. The Kawa Ebi Swim in The Chillies ($17) is stir fried with Sichuan pepper, dried chilli, garlic, leek and dou ban jiang. The shrimp seemed to come alive with its crispiness, jumping inside the mouth. I find it very addictive.

Xiang Su Duck 3.5/5

Serving the duck in two ways is the Xiang Su Duck ($30) which comes with seared braised duck breast and duck leg confit. It is paired with roasted potato puree, Sichuan pickled vegetables, Tian Mian duck jus. A cup of white ginger and pear tea is also served with the dish, a nice little touch to wash down the greasiness. This is only for dinner only.

Salmon 2 Ways 3.8/5

Another new dinner item is the Salmon 2 Ways ($23). It made a grand entry with a dry ice cloud. The dish may look simple but it made up of many different components. On the left is the salmon tartare served with apple granite with a hint of fresh Sichuan pepper and topped with ikura. I applauded the use of apple granite to give it a refreshing touch. Giving it a contrasting experience of the same ingredient is the cured confit salmon on the right. It is paired with Japanese sweet potatoes, lychee, and roasted bell pepper coulis. I actually did not find the components of the cured confit salmon coming together as a dish but individual they were good.

Hong Shao Beef Ragout Orecchiette 3.5/5

You would get your normal Italian pasta dishes here such as the Hong Shao Beef Ragout Orecchiette ($26) which comprises of Sichuan style braised beef short ribs, Parmesan foam, spinach, black fungus, pine nut and egg confit. The beef ragout is painstakingly cooked via the traditional Chinese way of marinating the beef with dou ban jiang, chilli, salt, and spices for 3-4 hours and then braised for another 3-4 hours resulting in a flavourful end product that can easily paired with any pasta.

Big Bird 1st 3.5/5

For the brunch menu, there are also a few new addition. One of them is Big Bird 1st ($25) which is like your big breakfast. It consists of 2 poached egg resting on Englsh muffin, dressed in Mala hollandaise sauce, bacon, sausage and salad. This is a hearty plate but I would like to have more heat in the hollandaise sauce to get that mala kick.

Bird's Skillet 4/5

The other brunch item on the menu is the Bird's Skillet ($23) which is vibrantly presented. The colorful dish comprises of spicy chorizo, bacon, roasted baby potato, camembert, cheddar, two eggs and pickled red chilli tomato sauce. A dish with multi experience in terms of flavours and textures.

MonoTone 4/5

Moving on to the desserts, a new creation is the MonoTone ($15). Sesame lovers will adore the dish which represents a sea bed with the black sesame coulis and coral sponge, white sesame parfait and oil powder, sesame sable, light coconut mousse. A satisfying and light dessert to round off the meal.

GWC (GoodWoodCoffee) Coffee Dessert 4/5

Using their own blend of coffee from China is the GWC (GoodWoodCoffee) Coffee Dessert ($15). The coffee brownies is topped with Tahitian vanilla Chantilly with a candy cloud surrounding it. On the base is coffee soil. A shot of espresso is poured onto the brownie for a bittersweet appreciation. Definitely one for the caffeine lover.

Glutinous Rice Cake (Savoury Version) 4.5/5

My favourite dessert at Birds Of A Feather has been evolved to a new savoury version. The savory version of the Fried Glutinous Rice Cake ($12) is sprinkled with spicy soy seasoning, pistachio sand, red sugar caramel and pomegranate. The combination definitely has elevated the whole experience. A must try.

Note: This is an invited tasting.


Birds Of A Feather
113 Amoy Street
Singapore 069935
Tel: +65 62217449
Facebook
Nearest MRT: Telok Ayer (DT Line). Tanjong Pagar (EW Line)

Opening Hours:
Mon-Wed: 10am - 11pm
Thu-Sat: 10am - 12midnight
Sun: 10am - 10pm

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit A. Turn left and walk down Cross Street towards Amoy Street. Turn left onto Amoy Street. Walk to destination. Journey time about 5 minutes. [Map]

2)  Alight at Tanjong Pagar MRT station. Take Exit G. Follow the covered walkway to the junction of Mccallum Street, Telok Ayer and Amoy Street. Turn left at the junction onto Amoy Street. Continue on Amoy Street to the end of the road. Walk to destination. Journey time about 12 minutes. [Map]