Peach Blossoms @ PARKROYAL COLLECTION Marina Bay - A Bountiful Chinese New Year Celebration With Abundant Treasures

Celebrate the arrival of spring with scrumptious dining menus and takeaway delights at Peach Blossoms, PARKROYAL COLLECTION Marina Bay, the former Marina Mandarin Singapore.

Prosperity Yellowtail Yu Sheng with Amaebi, Smoked Caviar, Crispy Fish and Nashi Pear

Usher in the Year of the Rat with the Prosperity Yellowtail Yu Sheng with Amaebi, Smoked Caviar, Crispy Fish and Nashi Pear for a year of abundance and prosperity. I like the addition of the nashi pear, giving the yu sheng a refreshing crunchy touch.

Double-boiled Premium Delicacies Sea Treasure Soup Supreme Soup

The Double-boiled Premium Delicacies Sea Treasure Soup Supreme Soup is packed with heavenly flavours, drawing the essences of the premium ingredients through double boiling the soup.

Stewed Japanese Wagyu Beef Oxtail with Pan-Fried Fish Maw and Dried Oyster

A welcome change from the usual pen cai is the Stewed Japanese Wagyu Beef Oxtail with Pan-Fried Fish Maw and Dried Oyster. It does not pale in taste compare to pen cai. The luxurious enjoyment comes with tender Japanese wagyu beef oxtail, pan-fried fish maw with a delectable bouncy texture, accentuated by the umami flavours from the dried oyster.

Steamed Fillet of Pacific Grouper with Fried Spicy Soy Bean Crisp

The Steamed Fillet of Pacific Grouper with Steamed Soy Bean Egg Custard is a unique and surprising pairing that complement each other. The moist fish and silky custard are very pleasing for the palate, with the Fried Spicy Soy Bean Crisp giving the dish a boost in texture and flavour.

Poached Rice with Lobster in Imperial Stock served with Crispy Rice

A comforting bowl of poached rice packed with robust crustacean flavour is the Poached Rice with Lobster in Imperial Stock served with Crispy Rice. Besides the fluffy poached rice that soaked up the flavourful stock, the crispy rice which has been coated with gold provided the extra textural enjoyment.

Honey Bee Bird's Nest Pastry

Ending our dessert is the Honey Bee Bird's Nest Pastry and Chilled  Coconut Jelly. It is my first time eating a whole bee for dessert. It's actually not a real bee but handmade pastry filled with bird's nest and shaped into a bee. As for the Chilled  Coconut Jelly, it is light and refreshing.

Chilled  Coconut Jelly

The Chinese New Year Set menus will be available at Peach Blossoms from 6 January to 8 February 2020 while the a la carte menu will be available from 24 January to 8 February 2020.

Note: This is an invited tasting.


Peach Blossoms
PARKROYAL COLLECTION Marina Bay
6 Raffles Boulevard
Level 5
Singapore 039596
Tel: +65 68451118
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Nearest MRT: Esplanade (CC Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun: 11am - 3pm, 630pm - 1030pm

Direction: 
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to destination. Journey time about 5 minutes. [Map]

Social Place (唐宫小聚) @ Forum The Shopping Mall - Classic Chinese Dishes With New-Age Twist

Established in Hong Kong in 2014, Social Place (唐宫小聚) has recently launched its first outlet in Singapore at Forum The Shopping Mall. While its contemporary Chinese cuisine is the main drawn, Social Place is also known for its retro-chic interior, where a ping pong table is being set up within the restaurant that serves as both an iconic feature of the brand and a dining table. And you will see, as you make your way around the restaurant, Social Place Singapore brings that chic personality even further by installing a glossy feature wall made out of mahjong tiles.

Sweet & Sour Pork on Ice 4/5

On the menu are classic Chinese dishes with a new-age twist. Be it mains or dim sum, expect them to take on a new personality. Sweet & Sour Pork on Ice ($24.80) is a combination that sounds very odd, but you will be surprised by the end product. The sweet sauce glaze, when in contact with ice, crystallises and keeps the battered pork crisp without turning the inside of the meat cold. The pork was still succulent when I bite into it. The pineapple chunks in the sauce provide the sourness, while melons and blueberries lend some refreshing sweetness. As the ice melted, there wasn't a pool of saucy mess. Instead, the sweet and sour glaze hardened into a coat, and the candied pork just got tastier.

Seafood Crackling Rice Soup 4.5/5

The Seafood Crackling Rice Soup ($24.80) was the most comforting and nourishing rice soup I had till date. Prepared by simmering crab and prawn shells for several hours, the seafood broth is the essence of the dish. The use of Jasmine rice, Orzo pasta and diced scallops provide a range of textures in every bite. But what brings the texture and flavour up a notch is the addition of the crispy rice grains at the end, that sizzle releases flavours into the hot broth.

Wagyu Char Siu 4/5

A luxurious version of Cantonese roast meats, Wagyu Char Siu ($28) replaces pork with beef which was marinated with a soy-based sauce, then grilled, before finishing it off with black pepper. Evenly cooked, each slice of the char siu was mouth-filling, with flavours developing slowly as the fats dissolved readily in my mouth.

Roasted Quail 3.8/5

Roasted Quail ($9.90/quail) is prepared by braising the bird in a proprietary concoction infused with more than ten different spices and herbs. The bird was roasted to a beautiful and enticing golden brown, and those crispy wings are definitely something to be savoured upon slowly. You really don't need any sauce to go along with it as the skin itself is flavourful and the meat somewhat moist as well. If this is your first encounter with a quail, it won't be your last.

Eggs (Ain’t) That Simple 3/5

Social Place teases your mind with Eggs (Ain’t) That Simple 辣子鸡 ($22.80) - A platter of fiery Sichuan chicken served with two portions of chilled mango pudding disguised as ‘yolks’ nestled within eggshells. Besides the appealing presentation, the contrast between the spicy and sweet, hot and cold elements of the dish changes the experience of enjoying a typical dish.

Baby Cabbage in Soya Milk 2.8/5

Baby Cabbage in Soya Milk ($16.80) features young cabbage greens stewed in soya milk. The overall taste is on the sweeter side. Perhaps some minced garlic may be useful to add a punch of flavours.

Cold Foie Gras in Special Fermented Rice Wine 4.5/5

There is also a wide selection of cold dishes to choose from. My favourite, to my surprise, is the Cold Foie Gras in Special Fermented Rice Wine ($16.80). Instead of serving it as a whole, the foie gras became slices of buttery goodness. Like butter being soaked in ice water, the low temperature helped to keep its fats in shape, and the melt-in-your-mouth sensation was accentuated in each slice. The rice wine helps to cut the richness of the foie gras, and its sweetness complements its livery taste.

Shrimps in Chinese Wine 4.2/5

Shrimps in Chinese Wine ($16.80) may seem like any other similar shrimps in wine dishes, but the addition of Sichuan pepper into the Hua Diao wine laced the succulent shrimps with another dimension of aromatic spiciness.

Charcoal Custard Bun 4/5

Visually stunning with strokes of gold brushed against the coal-black skin, the Charcoal Custard Bun ($8.80) here was pillowy and really had that 'bursting' effect as I tore the dough apart! The custard filling had a right balance of sweetness and savouriness, and its consistency was good as well.

Truffle Shiitake Buns 3/5

A more common find would be the Truffle Shiitake Buns ($6.80). The dough was quite fluffy, and I appreciate that the truffle oil wasn't too overwhelming.

Deep-Fried Lobster Glutinous Puffs 3/5

Deep-Fried Lobster Glutinous Puffs ($7.80) are Mangosteen-shaped treats made with glutinous dough, and within is a savoury filling of crab meat which was cooked in lobster broth. Even though the filling was not lobster meat, which many may be in doubt, the crustacean flavour was strong, and the mochi-like exterior was a joy to munch on.

Small Pig Pudding 3/5

We ended our dinner with a cute custard-based Small Pig Pudding ($6.80 per piece) served with coconut milk. What I appreciate about Social Place is that contemporary Chinese cuisine here is not just about using ingredients that are currently in trend, but it is also about changing the entire execution, interacting with all of our senses.

Written and photography 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.


Social Place
Forum The Shopping Mall
583 Orchard Road
#01-22
Singapore 238884
Tel:+65 88702288
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Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Sun: 1130am – 230pm, 6pm – 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Walk down Orchard Road to destination. Journey time about 12 minutes. [Map]

Full Of Luck Restaurant @ Holland Village - Hearty New Menu

Full of Luck Restaurant at Holland Village, known for its modern touch for classic Cantonese fare has launched a new menu to tantalise the taste buds of its diners. We dropped by the restaurant recently to try out some of the new dishes on the new menu.

Sesame Prawn Toast with Yuzu Mayonnaise 3/5

We started our dinner with some light bites such as the Sesame Prawn Toast with Yuzu Mayonnaise ($12) and Salted Egg Molten Lava Cheese Tart ($10 for 3pc). Prawn toast is not new. What makes the classic dim sum item different from the norm is the addition of yuzu in the sauce, enliven the enjoyment.

Salted Egg Molten Lava Cheese Tart 3/5

Quite similar to the Hokkaido cheese tart, the Salted Egg Molten Lava Cheese Tart ($10 for 3pc) is an upgraded version with oozing salted egg filling. A delightfully sweet and savoury combination. However, I find it a bit stretch for modern Cantonese cuisine.

Black Vinegar Pork Ribs 4/5

One of my favourite dishes is Black Vinegar Pork Ribs. It has a beautiful coat of sticky sweetness complementing the folk tender pork ribs. This is best to have together with a bowl of steam rice.

Chicken Poached Rice in Collagen Broth

A hearty and comforting bowl is the Chicken Poached Rice in Collagen Broth ($16). A housemade broth that is slow-boiled for hours is poured into the pot of rice and chicken. Looking out for the dancing rice, when the fried rice crisps are poured into the sizzling hot broth. We were told that their Poached Rice with Fish in Pumpkin Broth is as good too.

Crispy Pu-Er Tea Smoked Chicken 4.2/5

We waited for a while for the Crispy Pu-Er Tea Smoked Chicken ($20), but it is worthwhile. It is a delightful aromatic dish. The chicken is tender and juicy, with super crispy skin. I also like the thoughtful touch of the Japanese cucumbers marinated with osmanthus and plum sauce at the side that helps to cut the grease. It even comes with homemade ginger-scallion sauce to complement the smoked chicken.

Pandan-infused Black Glutinous Rice with Mango (Hot) 3/5

For dessert, we tried both the Pandan-infused Black Glutinous Rice with Mango (Hot) and Steamed Milk Pudding with Ginger (Chilled). Unfortunately, dessert is not their forte. The combination for the Pandan-infused Black Glutinous Rice with Mango (Hot) is a bit weird for me. I would prefer to stick with the classic. The Steamed Milk Pudding with Ginger is also not as silky and smooth as I would have liked.

Steamed Milk Pudding with Ginger (Chilled) 3/5

With the new menu launched, Full of Luck Restaurant has also rolled out a few promotions. If you are looking for a quick or casual business lunch, there is Weekday Lunch Delight priced at $12.80 with delectable choices of appetisers, mains and beverages. Citibank credit cards member will also get to enjoy 15% discount on regular priced items up to 28 February 2020.

Note: This is an inviting tasting.


Full Of Luck Restaurant
243 Holland Ave
Singapore 278977
Tel: +65 62086845
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Website
Nearest MRT: Holland Village (CC Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to destination. Journey time about 2 minutes. [Map]

Si Chuan Dou Hua @ PARKROYAL On Beach Road - Vegetables Without Borders, Vegetarian Promotion

For a limited period from 1 June to 31 July 2018, Si Chuan Dou Hua has brought back its vegetarian promotion. This is the 4th year it is running the vegetarian promotion. This year, "Vegetables without Borders" sees the collaboration of Executive Chef Zeng Feng (Si Chuan Dou Hua, Singapore) with guest Chef Sean Hsueh (Yang Ming Spring Green Kitchen, Taipei), guest chefs Minoru Yazaki and Takao Inouse (Si Chuan Dou Hua, Tokyo), that showcases a meatless menu with dishes that have influences of Sichuan, Taiwanese and Japanese cuisines.

Quad Platter 3.5/5

We started with a platter of small bites which kind of giving us a glimpse of the culinary skill of the chefs behind the vegetarian menu. Clockwise from the bottom of the picture, we have the Steamed Dumpling with Chinese Cabbage, Peanut Sphere accompanied with Black Sesame Sauce, Celtuce with Sesame Oil, and Spicy and Sour Sichuan Clear Noodles. My favourite is the clear noodles, though tasteless, the aromatic, spicy sauce simply elevated the whole enjoyment.

Double-boiled Bird's Nest in Pear Vessel 3/5

The Double-boiled Bird's Nest in Pear Vessel made an dramatic entry with the dry ice effect. The amount of bird's nest is very generous. Though the pear is supposed to infused the bird's nest with its sweetness, I find the execution on the bland side.

Fresh Bamboo Shoot with Tea Salt 4.5/5

The highlight is the fresh Bamboo Shoot directly imported from Ping Dong, Taiwan. To showcase the natural sweetness of the fresh bamboo shoot, guest Chef Sean Hsueh prepared it with a simple boil and served it with homemade tea salt. This is my first time having fresh bamboo shoot, what stood out is the crunchy texture and it tasted like sweet corn.

Monkey Head Mushrooms with Black Pepper Sauce served on Japanese Magnolia Leaf 4.5/5

Another dish on the menu that we all enjoyed is the Monkey Head Mushrooms with Black Pepper Sauce served on Japanese Magnolia Leaf. The monkey head mushroom takes 3 days of preparation. It is soaked in Chinese herb for a day, spent another day drying and then more Chinese herb for another day. It is served like a beef steak on Japanese magnolia leaf, drenched with black pepper sauce. I would prefer the sauce to be more peppery though. On the other hand, I adore the texture of the monkey head mushroom, it has that delightful texture that is like Tau Pok.

Mount Emei Konjac with Stir-fried Honshimeji Mushrooms 4/5

Mount Emei Konjac with Stir-fried Honshimeji Mushrooms features an interesting ingredient that I have not tried before, the snow-preserved konjac from Mount Emei. It has a delectable crunchy texture and this is paired with honshimeji mushrooms, capsicums and asparagus.

Poached Japanese Pearl Rice with Taiwanese Oolong Tea and Matsutake 4.5/5

Bi-coloured Sichuan Chilled Noodles 3/5

For the set menu, diners can choose between the Poached Japanese Pearl Rice with Taiwanese Oolong Tea and Matsutake, and Bi-coloured Sichuan Chilled Noodles. I prefer the poach rice for the different taste profiles, enhanced by the fragrant oolong tea and matsutak mushroom. The chilled noodles on the other hand was a bit bland and one dimensional. I thought maybe the addition of some minced mushroom will help to elevate the dish.

Double-boiled Snow Lotus Seeds 3.5/5

Ending the set menu is the Double-boiled Snow Lotus Seeds served warm. Naturally sweetened by the red dates, while the peach gum provides the contrast in texture. However I would prefer the peach gum to be crunchier.

Vegetables without Borders
TOP of UOB Plaza: $78 and $98 per pax*
PARKROYAL on Beach Road: $68 and $78 per pax*
*Minimum of two to dine. UOB Cardmembers enjoy 15% saving on all set menus.

Note: This is an invited tasting.


Si Chuan Dou Hua Restaurant
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: +65 65055724
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Website
Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 1030pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]

Hai Tien Lo @ Pan Pacific Singapore - 24 Claypot Specialties That Will Make Your Heart Sizzle

For a limited period from 4 June to 31 August 2018, Hai Tien Lo at Pan Pacific Singapore will be bringing back the well-acclaimed claypot selection for dinner. A total of 24 claypot dishes will be available for dinner from Sundays to Wednesdays at $38.80 for any 2 claypot dishes.

Claypot Baked Prawns with White Pepper 4.5/5

One of the dinner group's favourites is the Claypot Baked Prawns with White Pepper. The used of the white pepper gives an aromatic lift to the dish, on top of the fresh prawns that are huge and sweet.

Claypot Pork Spare Ribs with Goose Webs 4.5/5

I am a fan of goose webs and I usually get to have it during Chinese New Year. Now I can enjoy this in the Claypot Pork Spare-Ribs with Goose Webs. In fact, it even comes with tender spare ribs that has absorbed the flavourful savoury dark sauce.

Claypot Hong Kong Kai Lan with Preserved Vegetables and Pine Mushroom 4/5

Claypot Spinach with Dried Scallops and Fresh Lotus Seeds 4/5

To complete your meal with some vegetables, there are a few choices in the claypot selections. We tried the Claypot Hong Kong Kai Lan with Preserved Vegetables and Pine Mushroom, and Claypot Spinach with Dried Scallops and Fresh Lotus Seeds. Both are delectable choices to go for. The kai lan will be richer in taste with the used of preserved vegetables to intensify the flavour while the spinach which has been poached will be more lighter in taste complemented by the dried scallop and stock.

Claypot White Bean Curd with Fish Puffs in Supreme Stock 4.2/5

Besides the silky tofu in the Claypot White Bean Curd with Fish Puffs in Supreme Stock, the highlight is the spongy fish puff that is made from sotong and dace fish mix. Together with the mushroom and vegetables, this is a hot pipping pot of comfort.

Claypot Bean Gluten with Pork Tendons and Garlic 4.2/5

The dish that I did not expect to enjoy is the Claypot Bean Gluten with Pork Tendons and Garlic. I like the puffy bean gluten which has a very enjoyable texture, soaking up the delicious sauce. The pork tendons are cooked to soft, which has a similar texture like fish maw.

Claypot Pork Shoulder with Assorted Bell Peppers in Truffle Oil 3.8/5

Claypot Sliced Beef with Spicy Szechuan Peppers 3/5

For the meat, I would prefer the pork over the beef. The Claypot Pork Shoulder with Assorted Bell Peppers in Truffle Oil is cooked to beautiful tender with a subtle crunch. It is further perfumed by the aromatic truffle oil. The Claypot Sliced Beef with Spicy Szechuan Peppers on the other hand was slightly dry. It also lacks the peppery and spicy kick that you expect from the Szechuan peppers.

Claypot Roasted Duck with Sea Cucumber in Abalone Sauce 4.5/5

If you are a fan of duck, I would recommend the Claypot Roasted Duck with Sea Cucumber in Abalone Sauce. A land and sea combination that works wonderfully, absorbing the delish abalone sauce.

Claypot Sliced Grouper with Winter Melon in Supreme Fish Broth 4.8/5

A highly recommended dish about the 24 different claypots will be the Claypot Sliced Grouper with Winter Melon in Supreme Fish Broth. The creamy soup is packed with depth and flavours from the fish bones and whole chicken, double boiled for hours. Not forgetting the grouper slices that is fat and soft.

Claypot Mee Sua with Shredded Chicken and Quail's Egg 4/5

Claypot Poached Rice with Prawns and Preserved Vegetables 4/5

If you need your carbo, there are the Claypot Mee Sua with Shredded Chicken and Quail's Egg and Claypot Poached Rice with Prawns and Preserved Vegetables. I can't really make up my mind which is better as they are both deliciously good and worth ordering. Hence it just mean I need to either return for more or bring more friends to join me so we can order more items to try and share.

Note: This is an invited tasting.


Hai Tien Lo
Pan Pacific Singapore
7 Raffles Boulevard
Level 3
Singapore 039595
Tel: +65 68268240
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Website
Nearest MRT: Promenade (CC Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

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