Showing posts with label Poached Rice. Show all posts
Showing posts with label Poached Rice. Show all posts

Saturday, February 4, 2023

Yue Bai (月白) @ Duxton Road - A Contemporary Expression Of Shi Liao Gastronomy And Chinese Culture

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Yue Bai (月白) is a modern Chinese restaurant helmed by Singaporean co-owner and Chef Lee Hongwei. The cuisine at Yue Bai is based on the principles of traditional Chinese dietary therapy (食疗 shi liao) through refreshing renditions of Chinese heritage dishes.

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Australian Lamb Jelly 3.5/5

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Crispy Burdock 4.2/5

We started dinner with a couple of appetisers. The Crispy Burdock ($14) coated with sesame and spice powder is an addictive and delicious snack. On the other hand, the Australian Lamb Jelly ($22) is a rendition of the traditional Teochew pork trotter jelly. The shredded lamb meat is combined with black bean and chicken stock and chilled for at least a day. It is paired with shredded passionfruit-infused pumpkin giving it a refreshing touch to cleanse the richness.

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Roselle Flower-infused Winter Melon 3/5

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Deep-fried Organic Purple Rice Cake 4.2/5

The Roselle Flower-infused Winter Melon ($12) is very appetising with its sweet and sour taste profile, perfect for whetting up the appetite. However, my favourite is the Deep-fried Organic Purple Rice Cake ($16), which is topped with housemade XO Sauce, rice puffs and spring onions.

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Double-boiled Silkie Chicken Soup 4/5

The Double-boiled Silkie Chicken Soup ($22) is a delicious and nourishing bowl of goodness. The addition of dried longan and wolfberries provided the additional finishing sweetness.

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Stir-fried Lotus Root, Fuji Apple, Corn Kernel, Pumpkin Seeds, Dried Shrimp 4.2/5

The Stir-fried Lotus Root, Fuji Apple, Corn Kernel, Pumpkin Seeds, Dried Shrimp ($24) is the Chef's vegetarian take on the Guangdong classic of sauteed minced duck served with lettuce leaf. The diced vegetables and apple offers delightful layers of texture.

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Braised Napa Cabbage, Fried Garlic 4.5/5

It may look simple, but the Braised Napa Cabbage ($24) is soft and sweet. The whole baby Napa cabbage is braised in chicken stock until soft. It is served with fried garlic, adding body to the broth.

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Crisp-fried Pork Cartilage, Xin Hui Orange Sauce, Crispy Tofu Ring 4/5

The Crisp-fried Port Cartilage ($38) is first braised with Xin Hui mandarin peel in superior chicken stock, then deep-fried and finished in mandarin peel sauce. It comes in a crispy tofu ring made with firm tofu and millet, somewhat like the classic yam ring. The citrus notes of the aged mandarin peel balance out the richness of the pork cartilage.

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Braised Duck, Sea Cucumber, Hawthorn, Korean Snow Pear 4/5

The Braised Sea Cucumber with Duck ($58) is a traditional Hokkien speciality given a modern take. Chef Hongwei added Korean snow pear for sweetness and dried hawthorn berries for tartness. Not only is it delicious, but it also helps to improve digestion and blood circulation.

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Crisp-fried Prawn with Granola and Dried Fruits 4.2/5

Having eaten cereal prawns, pairing them with granola and dried fruits is new to me. The Crisp-fried Prawn with Granola and Dried Fruits ($36) with its crispy coat is a delightful texture enjoyment.

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Braised Hokkien Hu Tou Vermicelli 4/5

The Braised Hokkien Hu Tou Vermicelli ($35) is Chef Hongwei's childhood memories. Chef's grandmother would prepare a Henghwa version featuring a myriad of seafood. Chef's rendition braises the Hu Tu rice vermicelli from Anhui, Fujian, in superior chicken stock, served with abalone, sea cucumber, Chinese mushrooms, Chinese chives, and beansprouts. It is topped with dried sole fish crumble and crisp Henghwa first harvest black seaweed, imparting an umami and minerality finish.

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Herbal Poached Rice, Atlantic Cod, Black Fungus 4.5/5

My favourite dish for dinner goes to the Herbal Poached Rice ($38) with Atlantic Cod and Black Fungus. It is an elevated rendition of the traditional Teochew fish porridge. It is served in a hot stone pot. The egg yolk fried rice, black fungus and cod fillet are finished tableside with fish broth and herbal Shaoxing wine.

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Crispy Black Sesame Mochi, Osmanthus Sugar 4/5

We had the Crispy Black Sesame Mochi ($12) paired with Osmanthus Sugar for dessert. The delightful soft and chewy mochi's texture is coated with aromatic sesames, deep-fried to fragrant. It comes with osmanthus sugar on the side for an extra lift in flavour.

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Housemade Beancurd with Hashima 4.5/5

A must-have is the Housemade Beancurd with Hashima ($38). You can have it as original or with the accompanying pi pa syrup for a refreshing and minty lift in taste profile.

Note: This is an invited tasting.


Yue Bai (月白)
33 Duxton Road
Singapore 089497
Tel: +65 97218055
Facebook
Instagram
Website
Nearest MRT: Maxwell (TE Line)

Opening Hours:
Tue-Sun: 1145am - 3pm, 545pm - 10pm
(Closed on Mon except PH)

Direction:
1) Alight at Maxwell MRT station. Take Exit 3. Cross the road and walk down Duxton Road. Walk to destination. Journey time about 3 minutes. [Map]

Wednesday, September 28, 2022

藝 yì by Jereme Leung @ Raffles Hotel Singapore - Refreshed Menu By MasterChef Jereme Leung with New Specialities

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藝 yì by Jereme Leung at Raffles Hotel Singapore has recently launched a refreshed menu. Put together by MasterChef Jereme Leung and Executive Chef Yap Poh Weng, 藝 yì continues to bring to you Chinese provincial dishes with a touch of modern artistic flair whilst retaining traditional flavours and classic styles.

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Deep-fried Marinated Pork Belly with Black Garlic 3.5/5

The evening started with a couple of Chef Jereme's drinking snacks. First was a bowl of moreish Deep-fried Marinated Pork Belly with Black Garlic. These golden morsels had a thin, puffed-up crisp exterior that remained crunchy even after sitting out for a while. The pork belly still retained that expected tenderness despite being thinly sliced.

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Pan-fried Cuttlefish Cake on Quinoa 3.5/5

Pan-fried Cuttlefish Cake on Quinoa had an enjoyable bouncy texture. I love the accompanying Spicy Tangy Salsa had all the zest of a green Nam Jim.

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Hokkaido Scallops 4.5/5, Deep-fried Shrimp Balls 4.5/5
Sliced South African Abalone & Vegetarian Abalone 4/5, Crispy Pork Belly 4/5

We had an appetiser sampler platter. Hokkaido Scallops on Cordyceps Flower & Spinach Rolls in spicy sesame sauce epitomise the chef's artistic approach to the cuisine. A cold dish from the Zhejiang coastal province, the Hokkaido scallop sits on a 'ying-yang' handmade rolls of cordyceps flowers and spinach. The same goes for the Sliced South African Abalone & Vegetarian Abalone. A combination of freshly sliced South African and vegetarian abalone presented elegantly in a cocktail glass, Chef's Sichuan green pepper dressing laced the dish with a fragrant and citrusy note.

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Deep-fried Shrimp Balls

The Deep-fried Shrimp Ball surprised me with its lightness- its crisped exterior had an airy-like texture, with a delightfully juicy and well-seasoned shrimp mixture that paired well with cheddar cheese. The Crispy Pork Belly didn't disappoint with crackling skin and tender meat.

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Iberico Pork Roll wrapped with Crispy Seaweed 4.5/5

Iberico Pork Roll wrapped with Crispy Seaweed with Pickled Sliced Green Mango & Homemade Specialty Sauce is prepared with a 10-hours of careful slow-cooking of the pork in Chef's homemade brine. Next, it is wrapped with a layer of seaweed and then fried. The savoury, crispy seaweed gave the juicy, tender meat a nice contrasting crunch, while the sweet Specialty Sauce that carried a bit of sourness cut the meat's richness.

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Double Boiled Chicken Soup 4.5/5

The Double Boiled Chicken Soup was nourishing with Fish Maw, Bamboo Fungus and Matsutake Mushroom, and the warmed coconut elevated the soup with a comforting coconut aroma. The softened coconut made this light soup pretty hearty too.

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Poached Rice 4.8/5

The Poached Rice with Assorted Seafood in Shrimp Broth was wholesome and delicious with succulent seafood, singing with umami-ness from flavours imparted by the rich shrimp broth.

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Double-boiled Hokkaido Milk and Ginger Pudding 5/5

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Steamed Red Dates & Coconut Cake 5/5

The desserts are the highlights for me, especially the Double-boiled Hokkaido Milk and Ginger Pudding with Butterfly Pea Bird's Nest. It was mellow sweet, soft and soul comforting. The Steamed Red Dates & Coconut Cake was just as marvellous with its chewy texture and well-balanced sweetness.

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.


藝 Yi By Jereme Leung
Raffles Arcade
328 North Bridge Road
Singapore 188719
Tel: +65 63371886
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 2pm, 6pm - 930pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to Junction of North Bridge Road and Bras Basah Road. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

Friday, November 26, 2021

Xin Cuisine Chinese Restaurant @ Holiday Inn Singapore Atrium - New Signature Dishes Crafted By Chef Chan Kung Lai

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Xin Cuisine Chinese Restaurant at Holiday Inn Singapore Atrium presents 4 new signature dishes crafted by their Head Chef Chan Kung Lai. Hoping to bring a taste of his hometown, Hong Kong, to Singapore, he has infused his speciality in seafood in his new launch.

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Combination Platter 4/5

We started with an appetiser that showcases some of Xin Cuisine's signature bestsellers - Home-style Roast Duck with Tea Leaves, Deep Fried Prawn coated with Yuzu Sauce and Stir-fried Assorted Mushroom with White Truffle Oil. My favourite would be the prawn which held a very light crispy batter that gave it a slight crunch, brightened with a fruity and citrusy yuzu sauce.

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Stir-fried Lobster with Egg White and Crab Roe 4/5

Stir-fried Lobster with Egg White and Crab Roe holds a piece of succulent lobster atop a cloud of egg white. The crab roe acts as the perfect seasoning for the subtlety of their flavours.

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Poached Sea Perch with Chinese Rice Wine 4.5/5

The Poached Sea Perch with Chinese Rice Wine displayed an even richer texture and flavour to a seared or baked version, taking another approach to their usual sea perch dish. The Chinese Rice Wine broth was a key to this dish, too - savoury sweet, and the smell of it was so comforting that it brought this dish to another level.

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Seafood Poached Rice in Superior Broth served with Crispy Rice 3/5

A mainstay of their menu is this Seafood Poached Rice in Superior Broth served with Crispy Rice. While the flavour of the Seafood Poached Rice and its texture were great, I feel a much richer broth would have made this dish even more enjoyable.

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Deep-fried Sesame Ball with Red Bean and Chocolate Liqueur Filling 3/5

Our dessert was a modern version of a deep-fried sesame ball - Deep-fried Sesame Ball with Red Bean and Chocolate Liqueur Filling. Akin to having a liqueur filled chocolate, a bite into it and outflow the hot chocolate liqueur lava. I like the mochi-like dough that was very chewy but wasn't heavy and dense at all. The alcohol element was a pleasant surprise, but I wish for more red bean filling with the mochi dough.

Xin Cuisine Chinese Restaurant also serves a la carte dim sum. It offers delivery for orders made through its eShop, Foodpanda, GrabFood and Deliveroo. Follow its Facebook page or newly launched Instagram account @xincuisine for new launches and promotions.

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.


Xin Cuisine Chinese Restaurant
Holiday Inn Singapore Atrium
Level 4
317 Outram Road
Singapore 169075
Contact: +65 31382531
Facebook
Website 
Nearest MRT: Tiong Bahru (EW Line)

Opening Hours:
Wed-Sun: 1130am - 3pm, 530pm - 930pm

Direction:
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru MRT station (Stop ID 10169). Take bus number 123. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Saturday, November 6, 2021

Sichuan Alley @ Telok Ayer - Unveils Singapore's First-ever Sichuan-style Poached Rice Series

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The poached rice or pao fan, which has taken the Singapore food scene by storm, has seen Sichuan Alley (formerly known as Chuan Hung) at Telok Ayer joining the bandwagon. The restaurant known for its noodle dishes has launched Singapore's first-ever Sichuan-style poached rice series.

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Pickled Vegetable Soup Poached Rice with Barramundi 4.2/5

We had the hot and sour Pickled Vegetable Soup Poached Rice with Barramundi ($13.50). Unlike other pao fan places, the version has more texture profiles and comes with a generous variety of ingredients. Instead of just using rice grain, it comes in a mixture of pearl rice, pearl barley, red quinoa and oats. It even comes with a whole slab of barramundi and an assortment of vegetables, including kale, red radish, hairy gourd, broccoli, cherry tomato, black fungus, and edamame. Lastly, it is topped with rice puff for a playful crunch. There is also a la la version - Pickled Vegetable Soup Poached Rice with La La ($11.50) that comes with a combination of clams and fried egg floss.

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Mushroom Chicken Soup Poached Rice 4/5

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For the non-spicy customers, there is the Mushroom Chicken Soup Poached Rice ($11) featuring a trio of shiitake, white button and shimeji mushrooms in a gelatinous and collagen rice soup, topped with bamboo pith. There is even a vegetarian version in the Beetroot Pickled Vegetable Soup Poached Rice ($10).

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Mapo Tofu Don 4/5

Other than poached rice, the Mapo Tofu Don ($9), which comes with minced pork and firm tofu in a fragrant and mildly spicy sauce, caught my attention too. Unlike the usual saucy mapo tofu, the version here is drier and more intense. I like that the restaurant uses a mixture of pearl rice and quinoa instead of just plain rice. The addition of roasted cauliflower and sweet potato with half a ramen egg gives the donburi colour and extra textural enjoyment.

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Currently, Sichuan Alley runs a free delivery promotion on Oddle for the $50 bundle menu - Seafood Galore and Surf & Turf.

Note: This is an invited tasting.


Sichuan Alley
51A Telok Ayer Street
#01-01
Singapore 048441
Tel: +65 97551058
Facebook
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Thu: 1030am - 3pm, 5pm - 930pm
Fri-Sun: 1030am - 930pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit B. Walk straight down Telok Ayer Street. Walk to destination. Journey time about 3 minutes. [Map]

Saturday, July 10, 2021

Ebi Bar @ Cuppage Plaza - New Mod-Sin Noodle Bar

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Ebi Bar at Cuppage serves up its modern take on Singaporean prawn noodles with its specially concocted prawn broth and handmade noodles. The menu includes some of our favourite side dishes, but with an added touch of fanciness to make it their own.

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Signature “Chao Da” (Charred) Ebi Noodles 3.8/5

Ebi Bar's unique take on our local prawn noodles is this Signature “Chao Da” (Charred) Ebi Noodles ($14.90), served with a pair of charred prawns and slices of chicken roulade. As the main selling point of Ebi Bar, the broth didn't disappoint with its deep rich prawn flavour, and I love how savoury it tasted. The chicken roulade slices laced with charred skin were beautifully tender, and the noodles were springy with a nice bite. It was a pity that the prawns, however, were slightly overcooked and not appropriately deveined either.

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Signature “Chao Da” (Charred) Ebi Pao Fan 3.8/5

There's a new item on the menu - Signature “Chao Da” (Charred) Ebi Pao Fan ($18.90), which I thought works even better with the flavourful prawn broth. The rice was plump with a bite, with added rice crisp for texture and crunch. The rice soaked up the broth well, and every mouthful of the rice and the broth was truly enjoyable.

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Truffle Broth Booster, Mala Broth Booster, Miso Broth Booster

You can also amp up your dish with “Broth Boosters” - Mala ($1.90), Miso ($1.90) and Truffle ($2.50). The Mala Broth Booster adds a layer of peppery aroma to the broth. At the same time, the Miso Broth Booster enhanced the savouriness of the broth, akin to the ramen miso broth. I don't suggest going for the Truffle Broth Booster at all, which was too overpowering.

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Crispy Fried Chicken in Salted Mackerel Marinate 4/5

There are a couple of interesting sides to complete your meal. Crispy Fried Chicken in Salted Mackerel Marinate ($6.90) is its take on Har Cheong Gai. Each morsel made from chicken thigh was pretty juicy, and the best bit was the crisped chicken skin.

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Chilled Tofu with Homemade Sauce 3.5/5

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Ah Ma’s Achar Gone Fancy 3.5/5

I enjoyed the simple dishes on the menu, such as the Ah Ma's Achar Gone Fancy ($5.90) and Chilled Toufu with Homemade Sauce ($4.90). The achar with jellyfish is exceptionally crunchy, while the chilled tofu with cold sweet and savoury sauce is very appetising. Unfortunately, the portion was a tad too little.

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Ebi & Vege Crispy Fritter 2.5/5

As for the Ebi & Vege-Crispy Fritter ($5.90), I reckon the batter requires a bit of work to be less greasy and stay crisp for a longer period.

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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.


Ebi Bar
Cuppage Plaza
5 Koek Rd
#B1-21
Singapore 228796
Tel: +65 89221284
Facebook
Nearest MRT: Somerset (NS Line)

Opening Hours:
Tue-Sun: 11am - 1030pm
(Closed on Mon)

Direction: 
1) Alight at Somerset MRT station. Take Exit B, C or D. Walk to Orchard Road. Cross the road and walk to Cuppage Road. Walk down Cuppage Road. Walk to Cuppage Plaza. Walk to destination. Journey time about 5 minutes. [Map]

Saturday, December 12, 2020

Taste Paradise @ ION Orchard - Reopens After 7 Months Of Renovation With A Refreshed Menu

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Taste Paradise at ION Orchard has finally reopened after seven months of renovation work with a refreshed menu by 32-year-old Executive Chef Chan Chung Sing and 58-year-old Executive Chef Chan Wing Kwong. The restaurant has also embarked on a new wine pairing dining experience, featuring over 200 exquisite labels from France, Germany, Italy, Spain, United States and Argentina.

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Stewed Chicken Claw in Abalone Sauce 4.2/5

Stewed Chicken Claw is not an uncommon dish, but not many places do it well. Some places will deep-fry the claw for that layer of crispiness. I like the stewed method, which gives it a gelatinous layer accentuated by the delicious abalone sauce, made with dried abalone sauce, concentrated chicken broth and jinhua ham.

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Crispy Golden Tofu 4/5

The Crispy Golden Tofu, though lightly seasoned, it is quite addictive with the contrasting crispy exterior and silky soft interior.

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Double-boiled Sea Whelk with Kampong Chicken Soup 4.2/5

The Double-boiled Sea Whelk with Kampong Chicken Soup is a comforting entree to whet the appetite as well as lining the stomach for the upcoming dishes.

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Signature Braised 10-Head Australian Dried Abalone in Abalone Sauce 4.8/5

For a luxurious enjoyment, one can go for the Signature Braised 10-Head Australian Dried Abalone in Abalone Sauce. It is braised under fork tender complemented by the delicious abalone sauce. Not known to diners, the chef takes a whole week to prepare the dish, from rehydrating to simmering and braising the dried abalone.

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Stir-fried Japanese A4 Wagyu Beef Cube with Spring Onion in Black Pepper Sauce 4.2/5

Tender and juicy is the Stir-fried Japanese A4 Wagyu Beef Cube with Spring Onion in Black Pepper Sauce. The beautiful marbling of the beef is complemented by the piquant black pepper sauce.

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Signature Charred Honey BBQ Kurobuta Pork 4.2/5, Crackling Pork Belly 4/5

Roasted meats are a staple in any Cantonese Chinese restaurant in Singapore. Hence you will also find them served at Taste Paradise. We had both the Signature Charred Honey BBQ Kurobuta Pork and Crackling Pork Belly. The highlight is the char siew, that is sweet and succulent with a layer of crispy, smoky char on the exterior. In fact, Taste Paradise has tweaked the recipe slightly, which is well received by diners.

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Baked Live Prawn with Vermicelli in Black and White Pepper

One of my favourite dishes in the refreshed menu is the Baked Live Prawn with Vermicelli in Black and White Pepper ($10++ per 100g). The peppery aroma not only filled the air but enhanced the flavour of the vermicelli.

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Steamed Live Marble Goby 'Soon Hock' with Garlic and Beancurd Skin 3.8/5

The Steamed Live Marble Goby 'Soon Hock' with Garlic and Beancurd Skin ($13++ per 100g) actually save diners a lot of trouble as they are fillet nicely for easy consumption. It even comes with beancurd skin for the extra textural enjoyment complemented by the Shunde-style soy sauce.

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Poached Rice with Assorted Seafood in Lobster Broth 4.5/5

Poached rice seems like the new trend in the food scene lately. Even Taste Paradise has jumped on the bandwagon and introduced the Poached Rice with Assorted Seafood in Lobster Broth ($52++). In the luscious lobster broth, there are scallop and crab meat topped with crispy rice.

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Sweet Temptation 3.5/5

Last but not least, we wrapped up the dinner with the Sweet Temptation ($14.80++ per pax), a splendid presentation of assorted fruits, chilled avocado puree, chilled mango puree and chilled aloe vera, lemongrass jelly in sour plum and lime juice. This dessert platter is a pleaser, consisting of sweet, sour and citrusy.

Note: This is an invited tasting


Taste Paradise
ION Orchard
2 Orchard Turn
#04-07
Singapore 238801
Tel: +65 65099660
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 6pm - 10pm
Sat-Sun, PH: 1030am - 430pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk to destination. Journey time about 3 minutes. [Map]