Yu Zhong Bu Tong (鱼众不同) @ Wisma Atria Food Republic - Fresh Daily Live Harvest From Coastal Fish Farm to Food Court Concept

Yu Zhong Bu Tong (鱼众不同) brings the freshest daily live harvest from local Singapore-based coastal fish farm directly to the public at Wisma Atria, Food Republic at a value for money price. To ensure uncompromised freshness, live fresh marine fish from its farm, located less than an hour’s drive away, is delivered daily to the kitchen. Fish at Yu Zhong Bu Tong is hence always fresh.

Collagen Fish Soup 3.5/5

The Collagen Fish Soup ($9.80) comes with tofu, enoki mushroom, romaine lettuce and a bowl of rice. I like the idea that for under $10, I get to settle a meal in Orchard Road. Though it is labelled as collagen fish soup, you don't get that rich gelatin mouth fill.

Spicy Poached Fish Soup 3.5/5

The Spicy Poached Fish Soup ($9.80) comes with two choices of sides and a bowl of rice. Side choices include enoki mushroom, big beansprouts, black fungus, tofu skin, lettuce, tomatoes, tapioca noodles and more. More add-ons are also available at a top-up for those with bigger appetites. I felt the mala is not fiery enough, though.

Sauerkraut Fish Soup 3.5/5

Like the spicy poached fish soup, the Sauerkraut Fish Soup ($9.80) comes with 2 choices of sides and and a bowl of rice. The 6-month-old naturally fermented pickled mustard sauerkraut lends an appetising acidity. However, it lacks the bold and punchy kick from the peppercorn.

Tomato Fish Soup 4/5

The surprise among the four styles of fish soup has to be the Tomato Fish Soup ($9.80), and it's one of my favourites out of the four I tried. The sweet broth is made from fresh tomatoes, sweetened with generous servings of live fresh fish slices.

Zesty Winter Melon 3/5

There are a number of sides to complement the various fish soup flavours, such as the Zesty Winter Melon ($3.80). The zesty came from the orange flavoured sauce drenched over the winter melon.

Fried Fresh Fish Bites with Mustard Dip 4/5

The Fried Fresh Fish Bites with Mustard Dip ($7.80) is crispy on the exterior and moist inside. It is a delectable bite fragrant by the sprinkles of sesame seeds.

Fresh Green Mussels with Spicy Sauce 4/5

Last but not least, I had the plump and juicy Fresh Green Mussels with Spicy Sauce ($7.80) that is harvested and delivered live daily to the stall. The live mussels are simply poached and served alongside Chef's special spicy sauce. I prefer to enjoy the briny and sweet mussel on its own, to enjoy its natural flavour.

I applaud the farm to table concept of bringing freshly harvested seafood at an affordable price to the masses in a food court setting. The concept will work, but I feel Yu Zhong Bu Tong still needs to improve its cooking. While the concept is good, you still need to win over the customer's love for the food for it to work.

Note: This is an invited tasting.


Yu Zhong Bu Tong (鱼众不同)
Wisma Atrium
Food Republic
435 Orchard Road
#04-21
Singapore 238877
Facebook
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Tue-Sun: 1115am - till sold out

Direction:
1) Alight at Orchard MRT station. Take Exit 3. Walk to destination. Journey time about 5 minutes. [Map]

Yan Restaurant (宴) @ National Gallery Singapore - Resplendent Chinese New Year Delights at Yan

Yan Restaurant at National Gallery Singapore welcomes the Year of the Ox with a bounteous spread of festive delights for dine-in and takeaway from 15 January to 26 February 2021. The restaurant has put together six dine-in set menus featuring classic Cantonese fare and auspicious ingredients to ring in a year of good fortune. For convivial celebrations at home, Yan also presents a splendid array of sweet and savoury takeaways, available for delivery and self-collection.

Abalone & Yellow Tail with Gold Foil Lo Hei in 'Shun De' Style 4.2/5

If you aer looking for a different Lo Hei experience, I would strongly recommend Yan Restaurant's Abalone & Yellow Tail with Gold Foil Lo Hei in 'Shun De' Style ($92++/ $138++). It is the savoury take from the usual sweet-style Yusheng. Unlike the norm, it comes in a magnificent mountain of crispy vermicelli, complemented by shredded purple and yellow sweet potatoes, kailan, and pickled ginger. It is further surrounded by a ring of vibrant vegetables and sesame seeds and adorned with gold flakes. Not forgetting slices of yellowtail fish and braised abalone heralding wealth and abundance.

Roasted Duck Marinated with Mandarin Peel 4.2/5

Available for both dine-in and takeaway is the Roasted Duck Marinated with Mandarin Peel. The duck is beautifully cooked to tender with the zesty Mandarin peel infused into the crispy skin.

Double boiled Fish Maw, Chicken with Cordyceps Flower 4.5/5

A wholesome soup on the menu is the Double boiled Fish Maw, Chicken with Cordyceps Flower. The deep flavoured soup is the result of boiling mature hen, lean pork, jinhua ham, chicken feet, pork bones, cordyceps flower and dried scallops over 8 hours.

Braised Spring Chicken with 6-Head Whole Abalone 4/5

The Braised Spring Chicken with 6-Head Whole Abalone is an auspicious dish stuffed with Chinese chives, garlic, and dried shrimps, deep-fried and then braised for 3 hours. The tender chicken is accompanied by abalone and poached nai bai, giving a comforting and familiar dish an elevated take.

Poached Soon Hock with Carrot and Luffa 4/5

A must have in every Chinese New Year dinner is the fish dish. Symbolising the abundance of wealth is the Poached Soon Hock with Carrot and Luffa. Steamed fish is very common but with waxed duck and fermented beancurd is a nostalgic pairing that is rare these days. What interested me more is the used of luffa with the steamed fish. It is a first for me. Does it complement the fish? It doesn't, but it enlivens the flavours of the luffa instead.

Wok-fried Local Lobster with Superior Sauce, Shrimp Egg and Ee Fu Noodles 4.2/5

The well-loved flavours of shrimp roe noodles, a perennial Cantonese favourite in Hong Kong and Guangdong, are revealed in the luscious Wok-fried Local Lobster with Superior Sauce and Shrimp Egg and Ee Fu Noodles.

Double-boil Bird's Nest with Lily, White Fungus, Wolfberry and Lotus Seed 3.5/5

Pan-fried Nian Gao 4.2/5

Wrapping up the sumptuous meal is the Double-boil Bird's Nest with Lily, White Fungus, Wolfberry and Lotus Seed, and Pan-fried Nian Gao. The double-boil bird's nest sweet soup is brewed with rock sugar and pandan broth for a light and refreshing finish. The highlight for me is the Pan-fried Nian Gao, especially that layer of coated peanut and toasted grated coconut which brightens the enjoyment of the glutinous rice flour.

Noted: This is an invited tasting.


Yan Restaurant (宴)
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178958
Tel: +65 63845585
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

Direction: 
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Turn left onto Coleman Street. Walk down Coleman Street. Walk to destination. Journey time around 5 minutes. [Map]