Cherry Garden @ Mandarin Oriental Singapore - Luxurious And Largest Traditional Pen Cai

From 18 January to 19 February 2019, usher in the Lunar New Year with a wide range of epicurean delights from Cherry Garden at Mandarin Oriental Singapore, available both dine-in and takeaways. You might not want to miss the Singapore's largest traditional ‘basin dish’!

Yu Sheng 3/5

Be it in the comfort of your own home or at Cherry Garden, start off the celebration with one of the Yu Sheng offerings on the menu, such as Yu Sheng with Salmon, Alaskan Crab Meat and Black Truffle ($138/$276). Unique to Cherry Garden is the julienned Rosella fruit and spring onion sauce to enliven the flavour of the Yu Sheng. It might be a good idea to leave out the crab meat during the tossing as those delicate meat pieces will be inundated by the sauces and other ingredients.

Pen Cai 4/5

As mentioned, one of the highlights from Cherry Garden is its Luxurious Pen Cai and is supposedly Singapore’s largest traditional ‘basin dish’, loaded with premium ingredients such as braised four-head abalone, lobsters, scallops, sea cucumbers, prawns, roasted duck, lotus chicken, roasted pork belly and more. If you are dining in, you will witness the sea creatures and greens swimming in a large pot of superior broth and have the fun of ladling the ingredients out of the big pot. It is available for takeaway as well but it will be presented in a daintier fashion.

Pig Trotter 3/5

The Year of Pig calls for a pork dish - Pig Trotter with Black Moss ($68) made with soybean paste and braised for two hours. Although it isn't my favourite kind of braising method, which is the dark and blackish kind, the tender meat made up for it. The accompanying abalones actually fared better in such braising sauce.

Red Date Nian Gao 4/5

As part of the set menus, rounding off your meal will be some Chinese New Year delights. The Fried Red Dates Nian Gao is probably one of the best that I have tried. It is not easy to produce in small quantities and this ended my meal perfectly. It came hot with a crisp exterior, soft and chewy with a pronounced red date sweetness. Most importantly, it was not cloying at all. It is available for takeaway ($48) as well.

Aloe Vera Jelly 3.8/5

Part of a set menu is the Chilled Aloe Vera Jelly with lemongrass and rose. It felt so good having it after all the heavyweight dishes.

If you are keen for a more casual celebration, head down for the Weekend Dim Sum Brunch instead, which you will taste new dishes such as Crispy Wasbi-aioli Prawns with fresh mango and tobiko, and the all-time favourite Five Grain Fried Rice with Cantonese pork sausage.

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.


Cherry Garden
Mandarin Oriental Singapore
Marina Square
5 Raffles Avenue
Singapore 039797
Facebook
Website
Nearest MRT: Promenade (CC Line), Esplanade (CC Line)

Opening Hours:
Weekday Lunch: 12pm - 230pm
Weekend Dim Sum Buffet: 11am - 1pm, 130pm to 330pm
Dinner: 630pm to 1030pm

Direction:
1) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to Marina Square. Follow the signage to destination. Journey time about 6 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit B or D. Walk to Marina Square. Follow the signage to destination. Journey time about 8 minutes. [Map]

Indulgent Lunar New Year Treats and Abundant Feasting Specials At Min Jiang, Goodwood Park Hotel

Lunar New Year is just around the corner and this is the time for reunions and feasting. Min Jiang at Goodwood Park Hotel and Min Jiang One-North, have created an exquisite of takeaways delights and decadent savoury abundant feasting specials to usher in the year of the dog.

Prosperity Salmon and Abalone Yu Sheng 4.2/5

The Prosperity Salmon and Abalone Yu Sheng ($168++ Large) features a beautiful Chinese painting illustrated by Chef Chan Hwan Kee himself. A medley of crisp vegetables such as wild arugula, yellow frsee, red sorrel, red mustard greens, carrot, baby radish and white radish, pomelo, sesame seeds, pine nuts and crispy strips of fried sweet potato and yam, together with raw salmon slices and abalones crowned with red tobiko completes the yu sheng. This is all hold together by the piquant homemade dressing, consisting of a mix of lime juice, lemongrass and plum sauce. This is only available for dine-in at Min Jiang, Goodwood Park Hotel.

Fruits of Fortune Yu Sheng 3.5/5

At Min Jiang One-North, taking centrestage is the Fruits of Fortune Yu Sheng ($68++ Small/ $138++ Large), a flower with petals that are made of julienned fruits. There is even cute nuggets of ingot-shaped osmanthus jelly studded with blueberries. The yu sheng is paired with Japanese sesame and plum sauce to go with the accompanying greens and fruits, tossing to a "fruitful" year ahead.

Braised Pig's Trotter with Sea Treasures in Claypot 4.5/5

A luxurious dish on the menu is the Braised Pig's Trotter with Sea Treasures in Claypot ($298++). The pig trotter is braised for 4 hours. It is further baked for another 45 minutes with Australian 6-head abalones, dried scallops, black mushrooms and black moss. This is also available for takeaway at Min Jiang Goodwood Park Hotel at $318.85 nett, good for 6 persons.

Braised Pork Spare Ribs and Pork Belly with Sea Treasures 4.2/5

Over at Min Jiang One-North, there is the Braised Pork Spare Ribs and Pork Belly with Sea Treasures ($288++) which comes with two different cuts of the pork - spare ribs and pork belly. The pork belly is painstaking slow cooked and steamed for a good 7 hours in total to achieve the desired tenderness. In the pot, you can also discover gourmet delicacy such as 10-head abalones, sea cucumber, dried oysters, dried scallops, flower mushrooms, black moss and Tianjin cabbage. The dish is also available for takeaway at Min Jiang One-North at $308.15 nett for 6 persons.

Tree of Blossoming Treasure

The Tree of Blossoming Treasure ($98 nett, 1kg) is inspired by the beauty of the bonsai tree. Sighting the base is an oversized ingot, made with vanilla pound cake. A curvy branch grown out of the base that cradle mini ingots, made of fondant icing and chocolate respectively.

Pineapple Ingot Tarts

For the first time, the hotel introduces the Pineapple Ingot Tarts ($38/box) that are bite-sized delights filled with Chef's proprietary pineapple jam. Each box comes with 10 of these buttery gems with sweet and tangy pineapple jam.

The Lunar New Year Treats and Abundant Feasting Specials will be available for takeaway from the hotel's The Deli, Min Jiang Goodwood Park Hotel and Min Jiang One-North from 29 January to 2 March 2018. Do note that advance order of 5 days is required for takeaways and the last order is on 26 February 2018, 12pm.

The Deli
Tel: (65) 67301786
Email: deli@goodwoodparkhotel.com

Min Jiang Goodwood Park Hotel
Tel: (65) 67301704
Email: min_jiang@goodwoodparkhotel.com

Min Jiang One-North
Tel: (65) 673740122
Email: mj1n@goodwoodparkhotel.com

Online Orders
Website: https://festivepromotions.goodwoodparkhotel.com

Ding Dong @ Amoy Street - Refreshes Local Favourites With Contemporary Techniques

Ding Dong at Amoy Street, lead by their new Assistant Head Chef Miller Mai has created a new menu drawing inspiration from his childhood favourites by giving traditional flavours an unique spin.

Shark Bay 4.2/5

A visit to Ding Dong is not complete without checking out their cocktails. I knew my visit was going to be a fruitful one with the Shark Bay ($22) which is a concoction of rum, papaya, pear, grapefruit and lime. A light and fruity sweet drinks to kick start the dinner.

Scallop Ceviche with Kuih Kapit 3/5

We started with the Scallop Ceviche with Kuih Kapit ($18) whereby the diced Hokkaido scallop is paired with diced Thai mango, pickled shallot and ebikko. I like the innovative idea of serving kuih kapit or better known to many as love letter. However, I felt that the sweetness of the kuih kapit overshadowed the ceviche. Furthermore the scallop ceviche lacked the characteristic zest and acidity.

Boneless Beef Shank with Rice Noodle 3/5

Inspired from the Vietnamese bun cha is the Boneless Beef Shank with Rice Noodle ($18).The beef which is supposed to be marinated with Thai curry paste was rather flat in taste for me. I could not taste any curry flavour at all. The cold noodle is dressed in lemongrass dressing, kind of resembles our laksa noodle dish.

Miso Cured Salmon with Yuzu Sorbet 4/5

A light and refreshing starter is the Miso Cured Salmon ($22). The Norwegian salmon is cured in white miso paste for a good 12 hours. It is served together with house-made wakame salad and topped with ikura roe and yuzu sorbet. Love the touch of cold sweetness from the yuzu sorbet that freshened up the whole enjoyment.

Crispy Pig Trotter with Spiced Vinegar 4.2/5

Great for sharing is the Crispy Pig Trotter with Spiced Vinegar ($29). The pork trotter is brine, sou vide, dried in chiller and then deep fried before serving. Crispy on the exterior and succulent inside, you just need to get your hands dirty and dig into it. Have it together with the accompanying spiced vinegar to cut that richness.

Yam Ring with Poached Egg 4/5

The Yam Ring ($20) is a local zichar inspired dish which is made in-house. It is topped with sauteed asparagus and an organic egg. The rendition is also good for vegetarian. The ring considers of crispy exterior with hint of five spice powder encasing the the flavourful local yam which was steamed before being molded into shape and deep fried. I enjoyed it but I thought if there are more elements to pair with the yam that will be nicer. Internally, I hope our local zichar stalls will be inspired by this creation and up the game in their own ways.

Rendang Beef Brisket Bun 4.8/5

The dish that I enjoyed most is the Rendang Beef Brisket Bun ($21). Served in a Chinese steamed bun, is the beef brisket which has been brined, smoked and barbecued. This is sandwiched together with turnip omelette, for an extra texture. The bun is topped with pickled cucumber or achar for the extra crunch, at the same time giving the flavours that extra oomph.

Tuan Loin with Green Papaya 3/5

A interesting combination of Japanese and Thai in the Tuan Loin with Green Papaya ($28). The tuna is seared and served with green papaya and mizuka micro tomatoes. It is a spicy dish but I felt the papaya salad lacked the characteristic acidity. Overall I felt the dish needed more refinement to bring the elements together as a whole.

Lobster Tail and Sriracha Crab Cake with Tom Yum Broth 4.5/5

While the Thai element did not quite work out for the previous dish, I thought otherwise for the Lobster Tail and Sriracha Crab Cake with Tom Yum Broth ($30). The made in-house tom yum broth is poured into the dish at the table. The sour and spicy broth complemented the seafood excellently. It is like have a refined version of tom yum soup.

Pork Collar Char Siu Rice 4.2/5

Who on earth will imagine that I can find a plate on char siew rice at Ding Dong? Well, The Pork Collar Char Siu Rice ($26) is a premium version that uses Iberico pork and topped with chicharon for that extra texture. It is also dusted with leek ash for smokiness and lastly paired with pineapple salsa for a sweet refreshing finish. It even comes with a bowl of rice. That is like a meal on itself.

Ginger Lime Parfait with Lychee Sorbet 3.5/5

Moving to the desserts, we tried a couple and I thought the Ginger Lime Parfait ($11) is rather unique with the introduction of spices into dessert, such as the Sichuan pepper. The flavours are rather complex but it can of work when all the components are eaten together.

Banana Cannoli 4.5/5

The dessert I enjoyed probably goes to the Banana Cannoli ($15) with peanut butter and vanilla ice cream. The sweet and savoury dessert is given an Asian influence with the used of banana like the local goreng pisang. The crispy phyllo pastry which is brushed with butter, crusted peanut, sugar and cinnamon powder reminded me of the Chinese peanut candy with its sweetness and stickiness.

Overall I was impressed with the innovative and playful take of the traditional Asian cuisine by chef Miller Mai. It definitely opens my eyes as well as taste buds to the culinary skills and potential how local flavours can be progressed to the next level and made it into a global dish.

Note: Ths is an invited tasting.


Ding Dong
115 Amoy Street
#01-02
Singapore 069935
Tel: +65 65570189
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 6pm - 12midnight
(Closed on Sun)

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]

Peach Garden @ Thomson Plaza - Return Of The Weekend Dim Sum Buffet

Dim Sum lovers will be rejoice to know that Peach Garden at Thomsom Plaza has brought back its popular Weekend Dim Sum Buffet. When I visited the restaurant a couple of weeks ago, it was almost fully. I was advised to make a reservation if I would like to come back again for their dim sum. The restaurant was really packed.

Steamed Dim Sum 3/5

The restaurant offers a variety of dim sum items which are being served around the restaurant by servers in pushcarts. Not many restaurants do this nowadays. Among the many dim sum items that I tried, I like their Siew Mai and Chicken Feet the most.

Fried Dim Sum 4/5

Besides the steamed dim sum selections, the fried dim sum selection is worth trying too. In fact, I find the fried items faring better than the steamed items. The Fried Dumpling, Fried Yam Dumpling and Spring Roll are not to be missed.

Noodle Soup 3/5

The great thing about the weekend dim sum buffet at Peach Garden is not just about their dim sum. It is about their eclectic menu that consists of other dishes such as the live noodle station, Drunken Prawns, Pig Trotter with Vinegar, Salmon Sashimi and Sushi, on top of the dim sum selections.

Drunken Prawns 4/5

I think it is damn worth it when you pay only $23.80++ and get to have unlimited serving of Drunken Prawns. The prawns are big in size and sweet. The restaurant did not hold back in quality even though it is a buffet.

Pig Trotter with Vinegar 4.5/5

To my surprise, Peach Garden offers an awesome bowl of Pig Trotter with Vinegar among their weekend dim sum spread. I simply could not resist helping myself to the well braised pig trotter, that has absorbed the acidity of the vinegar, for a good sharp finish.

Sashimi and Sushi 3.5/5

I cannot say that the Sashimi and Sushi is of the best quality but it definitely added more varieties and options to diners. I think it is a good idea for families with younger family members who may not be too keen with the traditional dim sum items.

Ice Cream with Waffle Biscuit 4/5

Don't forget to keep your ears open and listen for the ice cream bell around 4pm. That means Ice Cream is served. Do be quick to get up from your seat as a line will be quickly formed for the traditional ice cream with waffle biscuit. Other desserts available among the spread includes egg tart and fruits with chocolate fondue.

Price of Weekend Dim Sum Buffet, 3-5pm
Adult - $23.80++
Child - $16.80++

Note: This is an invited tasting.


Peach Garden
Thomson Plaza
301 Upper Thomson Road
#01-88
Singapore 574408
Tel: +65 64513233
Facebook
Website
Nearest MRT: Upper Thomson (TE Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 6pm - 10pm
Sat-Sun, PH: 1030am - 3pm, 6pm - 10pm
Weekend High Tea Buffet: 3pm - 5pm

Direction: 
1) Alight at Upper Thomson MRT station. Take Exit 2. Walk to destination. Journey time about 3 minutes. [Map]

Teochew Style Seafood Soup @ Ayer Rajah Food Centre

One of the nearest hawker centres near my home is 503 West Coast Drive Food Centre. Majority of the stalls there sell Malay food with limited choices of Chinese food. One of those Chinese stalls I recently visited is Teochew Style Seafood Soup.

Seafood Soup 3/5

I tried its Seafood Soup ($4/$5) which is sweetened with the use of clams and prawns. Besides that the clear soup also comes with other ingredients such as batang fish, tofu, squid, crab stick and vegetables. I can't say this is the best I have tried but it is hearty enough for a satisfying meal. There is also a tom yum version if you like spicy food.

Besides the seafood soup, the stall sells other items such as sliced fish and fried fish soup or beehoon. They even have a selections of braised items to complete your meal.

Pig Trotter 2.8/5

To complete my meal, I ordered the Pig Trotter ($4) to go with my seafood soup and rice. While the braising sauce was good, the pig trotter was tough and dry. It also needed more time for the meat to absorb the the braising sauce flavour.


Teochew Style Seafood Soup
Ayer Rajah Food Centre
Blk 503 West Coast Drive
#01-18
Singapore 120503
Nearest MRT: Clementi (EW Line)

Direction:
1) Alight at Clementi MRT station. Take Exit A. Walk to bus stop at Clementi MRT station (Stop ID 17171). Take bus number 78. Alight 5 stops later. Cross the road. Walk to destination. Journey time about 18 minutes. [Map]

2) Alight at Clementi MRT station. Take Exit A. Walk to Clementi Bus Interchange. (Stop ID 17009). Take bus number 285. Alight 5 stops later. Cross the road. Walk to destination. Journey time about 18 minutes. [Map]

Birds Of A Feather @ Amoy Street - Contemporary Western Cuisine With Sichuan Influence Amid A Paradise Of Greenery

The legendary sun birds of Chengdu has flown onto our shore and set up their nest at Amoy Street. Birds Of A Feather is a new all day dining, cafe and bar concept in the conservation shophouses on Amoy Street. The new establishment offers contemporary Western cuisine with a pronounced Sichuan influence. The people behind it are from Chengdu who owns the Good Wood Cafe, a successful cafe chain across Chengdu.

Fried Calamari with Yuzu Tartar Sauce 4.2/5

Mentioned earlier, Birds Of A Feather is a 3 in 1 dining concept. For those planning to have a drink or two at the bar, there are around 9 items from the small plate menu which go well with the drinks. A popular bar bites is the Fried Calamari ($19). Over here, the bouncy texture of the squid is dressed in a light coat of crispy batter. It is then sprinkled with Sichuan spices for an elevated enjoyment.

Crispy Pork Trotter in a Bag 4/5

Something new to the table is the Crispy Pork Trotter in a Bag ($12). Like shaker fries, the special Sichuan spice is poured into the bag and given a good shake to coat the succulent and crispy deep fried pork trotter. A little bit salty with a little tinge of spiciness, this is perfect to go with a glass of beer.

Find the Chicken in The Chillies 4.8/5

Did you manage to Find the Chicken in The Chillies ($16)? Crispy, succulent and super spicy. It has all the elements that made me love this staple Sichuan dish. This is definitely one of the best I have eaten in Singapore.

Fortune Skewer in Szechuan Pepper Broth 3/5

Japanese Arrowroot Noodle 3.5/5

The Fortune Skewer in Szechuan Pepper Broth ($19) is like lucky dip. You never know what ingredient is at the end of the skewer until you pull it out from the mala broth. I managed to get quail egg, potato, lotus root and black fungus. You can even choose to add some silky smooth Japanese Arrowroot Noodle ($5) to make it a meal itself.

Roasted Chicken  & Avocado Salad with Szechuan Pepper 3.8/5

At Birds Of A Feather, not everything is spicy. It also have your usual western fare but maybe with a little twist. The Roasted Chicken  & Avocado Salad with Szechuan Pepper ($20) is one of the non spicy items on the menu. It comes on a bed of mixed greens and dressed in lemon juice.

Charcoal Roasted Romaine Lettuce 3/5

Another non spicy item on the menu is the Charcoal Roasted Romaine Lettuce ($16) dressed in sesame sauce. I didn't know that charred romaine lettuce can taste that good. I found the fried tofu cheese ball somewhat familiar until someone on the table reminded me it tasted like fish finger.

Grilled Cheese Panini 4.2/5

The Grilled Cheese Panini ($20) is an Asian twist with Sichuan influence. Sandwiched in between the toasted bread is braised pork belly, pickled cabbage and fried potato. An delectable combination that will be well received by the customers.

Oriental Bolognaise 4.5/5

As the name suggests, the Oriental Bolognaise ($20) is an Asian inspired pasta dish. It has both the non spicy and spicy version. Add $2 for the spicy version. The angel hair pasta comes with pork ragout, onsen tamago, wilted kale and sakura ebi. It felt like having a bowl of zha jiang mian in a slurping good way.

Tofu Burger with Mapo Meat Sauce 4/5

The Tofu Burger with Mapo Meat Sauce ($22) is made up of homemade Chinese bun with tofu cheese patty, mapo pork ragout, pickled cucumber in between. Diners also have a choice of fried potato or greens for the side. The interpretation of the classic hamburger if not on par, is as good as many burger joints out there, giving a fresh twist to the tradition.

Hot & Sour Chazuke 4.8/5

Only available on the diner menu is the Hot & Sour Chazuke ($28). This is one of my favourite dishes. A spicy pickled mustard green broth is poured into the bowl of Niigata rice with charcoal grilled barramundi and mentaiko. Mixed them together and eat it like a porridge. The salt and spicy broth is the star of the dish, bringing all the elements together for a hearty and comforting enjoyment.

Raspberry Granite 3.8/5

Moving on to the dessert, the Raspberry Granite ($16) caught my attention for the moist and fluffy earl grey chiffon. The dessert is further accompanied with milk chocolate foam, yuzu curd and almond nougatine for a contrasting finishing in taste and texture.

Poached Pear 4/5

A traditional hot Chinese dessert, the Poached Pear ($12) is given a cold treatment with a scoop of orange caramel ice cream. The softness of the poached pear with citrus, ginger, longan and snow fungus worked harmoniously for a refreshing and cooling enjoyment.

Glutinous Rice Cake 4.2/5

You probably can't find the Glutinous Rice Cake ($12) elsewhere in Singapore. The deep fried glutinous rice cake is drizzled with Okinawan black sugar syrup and topped with peanut. in my own layman term, it felt like eating peanut candy.

Feather Cheese Cake 4/5

For cafe hoppers, this is definitely a beautiful place with natural lighting to take great photos. For the not so hungry stomach, there are pastries, cakes and coffee. Immersed in the lush, relaxing and feel good atmosphere while sipping your cup of aromatic coffee, lazing the day away.

Stepping into Birds Of A Feather, my first impression was wow. The beautiful decor of the restaurant has set a new benchmark for the local scene. Initially, I was sceptical about the concept but after experiencing it myself, I think it will be a hit.

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]