Claypot & Cooked Food Kitchen @ Chinatown Complex Food Centre - Cantonese Fare that Opens Only for 3 Hours

Claypot & Cooked Food Kitchen is a humble hawker stall nestled in a corner of Chinatown Complex Food Centre, helmed by Uncle Hong, who brings forth traditional Cantonese delicacies honed through years of experience at renowned Chinese restaurants, including the iconic Lai Wah Restaurant, established in 1963 by the legendary "Four Heavenly Kings of Singapore Cantonese Cuisine".

Braised Fish Head 4.2/5

Getting a taste of the stall's offerings requires some strategic planning due to its limited operating hours. To secure a meal, one must arrive well before lunchtime. We arrived at 9:30 am to place our order, and by 11 am, our dishes were served. Unfortunately, those who came later, around 11 am, were all turned away.

Taking the spotlight first is the Braised Fish Head ($25), an impressive dish both in portion size and flavour. The fried fish head is generously bathed in a light yet flavourful gravy, accompanied by vegetables, tofu, and taro.

Sweet and Sour Pork 4/5

Among the array of claypot delights, the signature Sweet and Sour Pork ($7) stands out. Crispy pork, cloaked in a delicate batter, is enrobed in a sweet and tangy sauce, possibly tinged with hawthorn for a unique zesty twist.

Claypot Pork Liver 4.2/5

The Claypot Pork Liver is a true gem. It boasts thick slices of pork liver cooked to perfection in a savoury brown sauce infused with the aromatic essence of ginger and scallions, sizzling in the claypot.

Sea Cucumber Stew 4/5

The Sea Cucumber Stew presents bouncy sea cucumber alongside succulent roasted pork, mushrooms, and cabbage, all bathed in a rich and flavourful sauce.

Sambal Kang Kong 4/5

For those craving a kick of heat, the Sambal Kang Kong delivers, offering crunchy kang kong stir-fried to perfection in a spicy and aromatic sambal sauce, providing a burst of flavour in every bite.

Prawn Paste Chicken 3.8/5

While the Prawn Paste Chicken doesn't quite steal the show like its counterparts, it still holds its own with its mild yet satisfying prawn paste flavour.

Salted Fish Char Siew Shrimp Fried Rice 4/5

Finally, the Salted Fish Char Siew Shrimp Fried Rice wraps up the meal with its fragrant aroma and comforting wok hei, offering a simple yet satisfying conclusion to a wonderful meal.


Claypot & Cooked Food Kitchen
Chinatown Complex Food Centre
335 Smith Street
#02-83
Singapore 050335
Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Mon-Fri: 10:30am - 12:30pm

Direction:
1) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street. Turn right onto Trengganu Street and walk to the end of the street. Cross Smith Street and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Walk to Sago Lane. Turn left and walk down Sago Lane. Walk to destination. Journey time about 3 minutes. [Map]

Redhill Pork Porridge @ Redhill Food Centre - Chef Cao Yong & Misstamchiak Opens Hawker Stall Selling Hainanese Pork Porridge

Finally, the shutter of Redhill Pork Porridge at Redhill Food Centre is drawn up again but with new owners. The previous owner, Mr Han has retired, and new owners have taken over the stall. The new owners are non-other than Chef Cao Yong, Maureen Ow (aka Misstamchiak) and Chef Kenny.

Why pork porridge? I understand from Misstamchiak that her family used to sell Hainanese pork porridge, and she helped at the stall on weekends. So when she learned about Mr Han's retirement plan, it was like a higher calling for her to start a new venture close to her heart.

Together with Chef Cao Yong and Chef Kenny, they took over the stall. While they retained Mr Han's recipe, they incorporated better quality ingredients into the bowl of porridge, such as the handmade mushroom meatball and thick-cut pig's liver.

Their bowl of Hainanese Pork Porridge ($3.50/ $4.50) comes with tender pork slices, thickly-cut pig's livers, handmade meatballs and crisp deep-fried youtiao. You can add an egg for additional fifty cents. The porridge is thick and smooth, where you still get the grain's texture. The highlight for me is the soft and bouncy, thick-cut pig's liver, a texture that you probably will not expect or have eaten before. I understand this is from the famous noodle stall known for its pig's liver. No wonder it is so good.

Currently, the stall only opens from 6am to around 9am or till sold out, selling about 250 bowls each day. Why the short hour? Actually, the previous owner also operates for about 3 hours each day only. The new owners are considering extending the opening hours, but they would prefer to take one step at a time to smooth out the operations. Staffing probably is another consideration if they plan to extend the opening hours.


Redhill Pork Porridge
Redhill Food Centre
85 Redhill Lane
#01-90
Singapore 150085
Instagram
Nearest MRT: Redhill (EW Line)

Opening Hours:
Tue-Sun: 6am - 9am (or till sold out)
(Closed on Mon)

Direction:
1) Alight at Redhill MRT station. Take Exit A. Turn left towards the taxi stand. Continue walk down Tiong Bahru Road until the traffic light junction. Cross the road onto Redhill Close. Walk to destination. Journey time about 5 minutes. [Map]

San Shu Gong Private Dining (三叔公私房菜) @ Geylang Road - Teochew Cuisine By Former Chui Huay Lim Chef

Together with my foodie friends, we made a reservation at San Shu Gong Private Dining (三叔公私房菜) for a Sunday lunch. From what I understand, the restaurant specialises in Teochew cuisine, and their chef was formerly from Chui Huay Lim Teochew Cuisine in Singapore. It happened to be one of my favourite Chinese restaurants in Singapore.

Braised Goose, Teochew Style 4/5

We started with the Braised Goose, Teochew Style ($26 | $70 | $136). The sliced goose meat is laid on top of a bed of braised tofu in a light yet flavoursome braising sauce. To fully appreciate it, I would highly recommend having the tender goose meat with tangy chilli dipping sauce.

Pig's Liver with Crispy Youtiao and Spring Onion 4.5/5

A special item for the day was the Pig's Liver. The pig's liver was well executed, having a delightful crunchy texture. What surprises us is the addition of crispy youtiao, soaking up the delicious sauce. The pairing is something new for me. I have not seem this pairing in other restaurants.

Steamed Fish with Aged Radish and Minced Meat 4/5

Being a Teochew, I love my steamed fish. Hence it is inevitable that I have to order the dish. They have a few options for cooking the fish, and we decided to try the Steamed Fish with Aged Radish and Minced Meat.

Pan-fried Oyster Omelette 4.2/5

I got excited when I saw the Pan-fried Oyster Omelette ($15). It is my favourite dish at Chui Huay Lim Teochew Cuisine. I am glad that I can have this unique style of an oyster omelette here. Crispy on the outside and gooey inside, this is probably the best version of the oyster omelette I have eaten.

Braised Salted Pork Ribs with Mustard Green 4/5

Not many people like mustard green, but being a Teochew, I have grown up eating it, and it has become a taste of childhood for me. Whenever possible, I will order it if my dining companions don't mind, as mustard green has a bitter-earthy taste. We had the Braised Salted Pork Ribs with Mustard Green ($28 | $42). The pork ribs were incredibly tender and cooked in a delicious superior broth. The mustard green was also soft and tender.

Wok-fried Kailan with Dried Sole 3.5/5

We also have the Wok-Fried Kailan with Dried Sole ($18 | $24 | $36). While the Kai Lan was cooked to a delectable crunch, it lacked the aroma from the dried sole.

Wok-fried "Cai Pu" Kway Teow with Homemade XO Sauce 3/5

While the Wok-fried "Cai Pu" Kway Teow with Homemade XO Sauce ($12 | $18 | $24) was packed with wok hei with crunchy diced kai lan, the rice noodle was a bit heavy-handed on the salty side.

Deep-fried Yam Stick Encrusted with Fine Sugar 3/5

For dessert, we tried the Deep-fried Yam Stick Encrusted with Fine Sugar ($18). I didn't quite enjoy it as it was on the dry side. I have tried the same dish elsewhere, which has a softer interior.

Fried Water Chestnut

We also had the deep-fried Fried Water Chestnut. It was crispy on the outside and soft on the inside.


San Shu Gong Private Dining (三叔公私房菜)
135 Geylang Road
#01-01
Singapore 389226
Tel: +65 67410344
Facebook
Website
Nearest MRT: Kallang (EW Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Kallang MRT station. Take Exit A. Turn left and walk to traffic junction Geylang Lorong 1 and Kallang Road. Cross the road and walk down Geylang Lorong 1 towards Geylang Road. Turn left onto Geylang Road. Walk to destination. [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]

London Fat Duck @ Raffles City - The London Braised Duck Is Only Available Here

Known for its BBQ Irish duck, London Fat Duck at Raffles City has launched several new items in conjunction with the opening of this latest outlet. Of course, nothing will be enticing if it's not fat duck-related.

Braised London Braised Duck 3.5/5

Using the traditional Teochew method, the Braised London Braised Duck ($58.80 Whole/ $32 Half) is exclusive to this outlet. Deboned and sliced, I could see that the skin and fats have softened and given way into the herbal braising gravy. Just lightly brown, the herbal fragrant and flavour are pretty distinct. My favourite pieces are definitely those with much fats underneath the skin over the leaner part. Aside than the drumstick, the other parts came across a little dry and a little gamey. The in-house special chilli sauce dip, redeems that with its piquancy edged with a sweet fiery kick.

BBQ 3 Combination 4/5

If you still prefer the unwavering chemistry between BBQ crispy skin and succulent meat, then the BBQ 3 Combination which consists of Roast Duck, Pork Belly and BBQ Pork ($23.80) will satisfy your craving for sure.

Coriander & Fish Congee 4.2/5

You may want to ditch the rice and go for the congee here. Automation is not all evil when it can ensure consistency and quality. Stirred for hours in the automated pot, what resulted is a thick, gluey congee that comforts the soul. The new Coriander & Fish Congee ($8.50), i would say, steal the show, not because I love coriander but it's really how these 3 simple ingredients can create such a comforting taste without a hint of pungency.

Steamed Cheong Fun with Preserved Vegetables 3.5/5

Steamed Cheong Fun with Preserved Vegetables ($5.50) is also another dish that reminds you of comfort food. These humble chai poh spiking the soft, slippery cheong fun boosts the same flavour of our Chwee Kueh but with a slight difference. The chai poh used is the sweet one to balance the savoury light soy sauce.

Mala Poached Pig Liver 3/5

An interesting side dish to share would be the Mala Poached Pig Liver ($9). Though the mala is not the authentic Sichuan type that numbs your taste buds, I like the tanginess of it. It helps to cut the gaminess of the liver.

Double Boiled Peach Gum with Dates 3/5

For dessert, our local favourite Durian Mouse is available but I reckon it will be too cloying after such a meal. I prefer rounding off the meal with the Double Boiled Peach Gum with Dates ($5) which is both refreshing and nourishing.

Photos and 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.


London Fat Duck
Raffles City
252 North Bridge Road
#B1-76
Singapore 179103
Tel: +65 63335580
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Mon-Fri: 1130am - 10pm
Weekend & PH: 10am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to destination. Journey time about 3 minutes. [Map]

Rong Cheng Bak Kut Teh 榕城(新民路)肉骨茶 @ Midview City (Sin Ming Road) - Introducing The New Sea Cucumber Pork Rib Soup

It has been a while since I last visited Rong Cheng Bak Kut Teh at Midview City. I remembered the last visit was to bring my Thai friends to have their bak kut teh. I am back again to try their newly introduced Sea Cucumber Pork Rib Soup.

Sea Cucumber Pork Rib Soup 3.5/5

We ordered the Sea Cucumber Pork Rib Soup Set ($18) which comes with a choice of a small side dish and rice. Sea cucumber is known for being rich in collagen and no cholestrol. This is probably the first bak kut teh restaurant to introduce sea cucumber into their soup. just like how they first introduced the dragon ribs to Singapore. While I enjoyed the bouncy texture of the sea cucumber, I felt that it needed more time to absorb the essence of the pork rib soup.

Dragon Ribs Set 4/5

Besides their Sea Cucumber Pork Rib Soup, we also ordered their signature Dragon Ribs Set ($10.50) which comes with a choice of a small side dish and rice. Not sure whether we were early during our visit but the pork rib soup does not quite hit the spot for me. It was not as peppery as I have used to know.

Mee Sua Soup with Pig liver and Kidney 4.2/5

Lastly I had a bowl of Mee Sua Soup with Pig Liver and Kidney ($6). This is a comforting bowl of silky noodle in a light and hearty soup. Enjoyed how the innards still retained a crunchy bite, not being overcooked.


Rong Cheng Bak Kut Teh
榕城(新民路)肉骨茶
Midview City
Blk 26 Sin Ming Lane
#01-117
Singapore 573971
Tel: +65 66841889
Facebook: https://www.facebook.com/rongchengbkt
Website: http://www.rongchengbkt.com/
Nearest MRT: Upper Thomson (TE Line)

Opening Hours:
Daily: 7am - 9pm

Direction: 
1) Alight at Upper Thomson MRT station. Take Exit 1. Turn left and walk down Bright Hill Drive. Walk to destination. Journey time about 5 minutes. [Map]

Restaurant HOME & Bar (家) @ Cosford Road (Changi) - A New Home With Kampong Vibe

Restaurant HOME (家) owned by Chef Tan Yong Kang, also know as the first Singaporean chef to beat the Iron Chef Thailand. has moved from the rail mall to its current location at Cosford Road in Changi. For those familiar with the East, this is where Catch Restaurant used to be located. Compared to the previous premise at rail mall, the new location is bigger and it has a kampong vibe to it. Besides the indoor dining area, the restaurant also has an alfresco bar area with a bar.

A separate menu is specially curated to cater for the bar area focusing on barbecued items. We tried some of the barbecue item such as the Barbecued White Snapper Fish with Salt ($7/100gram), Barbecued Prawn ($16/order), Barbecued Sliced Beef ($16/order), Barbecued Sliced Pork Belly ($16/order) and Poached La La ($18/order). The group seemed to enjoy the barbecued sliced beef for its tenderness while I preferred the barbecued sliced pork belly for its marination and rich flavour.

Baked Golden Snapper Fish with Sea Salt 4.2/5

While Chef Tan has retained most of his signature items of the menu, he has also incorporated new items inspired by the kampong surrounding, bring cooking to its basic and showcasing the natural flavours of the ingredients. One of such dishes is the Baked Golden Snapper Fish with Sea Salt ($7/100gram). The whole golden snapper is covered with sea salt and baked to a nice moist texture which comes with slight hint of saltiness that enhanced the sweetness of the meat.

Baked Chicken with Herbal Sea Salt 4.2/5

The other dish that is worth trying is the Baked Chicken with Herbal Sea Salt ($24). The chicken is marinated overnight for the flavours to be absorbed into the tender chicken meat. It is baked for another 1.5 hours wrapped in lotus leaf and cooked with herbal sea salt before serving.

Hot-Stone Sauteed Pig Liver with Ginger and Onion 4.5/5

Not many people will appreciate the pig liver and it is even harder to cook it perfectly. Besides KEK seafood, Restaurant Home is the second place which executed the dish perfectly. The Hot-Stone Sauteed Pig Liver with Ginger and Onion ($14 small) was soft and tender which is complemented beautifully by the savory brown sauce.

La La Crispy Rice 4.5/5

A hearty and comforting dish on the menu is the La La Crispy Rice ($10/pax). Fragrant crispy fried rice is poured into the sweet clam broth. It's like having a delicious bowl of porridge in superior stock with the addition of extra crispiness from the crispy rice.

Black Pepper Crab 4/5

Singapore loves their crab and it is inevitable that the menu showcases the crustacean. We had the Black Pepper Crab ($58/kg) which is tossed in a fiery and piquant black pepper sauce. It goes well with the sweetness of the crab meat.

Chilled Rosella Flower Jelly with Diced Mango 4/5

For dessert we had the farm to table Chilled Rosella Flower Jelly with Diced Mango. Chef Tan grows the rosella flower himself at his garden. The dessert has a sourish sweetness that is very refreshing.

Besides the food at Restaurant Home, there new location offers a mini attraction for family and kids. It is actually located at the old Johore Battery where a huge firing barrel is still there. On top of that, Chef Tan is using the plot of land to do some farming, growing some of the ingredients that are used in the kitchen. Definitely a good education for the kids to roam and learn more about nature

Note: This is an invited tasting.


Restaurant HOME & Bar (家)
27 Cosford Road
Singapore 499549
Tel: +65 64651698
Facebook
Website
Nearest MRT: Tampines (EW Line), Tanah Merah (EW Line)

Opening Hours:
Tue-Sin: 1130am - 230pm, 530pm - 11pm
(Closed on Mon)

Direction: 
1) Alight at Tamplines MRT station. Take Exit A. Walk to Tampines Bus Interchange (Stop ID 75009). Take bus number 29. Alight 13 stops later. Cross the road to Cosford Road. Walk down Cosford Road to destination. Journey time about 50 minutes. [Map]

2) Alight at Tanah Merah MRT station. Take Exit B. Walk to bus stop at Tanah Merah MRT station (Stop ID 85091). Take bus number 2. Alight 16 stops later. Cross the road to Cosford Road. Walk down Cosford Road to destination. Journey time about 55 minutes [Map]