New Ubin Zhongshan Park @ Ramanda By Wyndham Singapore - Truly Singaporean Tze-Char In A Hotel Restaurant

New Ubin has opened its third outlet at Ramanda by Wyndham Singapore at Zhongshan Park. It is their first restaurant in a hotel and an interesting collaboration to bring a truly Singaporean Tze-Char experience into a hotel restaurant.

Foie Gras Egg Special 4/5

A decadent spin to our traditional Singaporean soft-boiled eggs breakfast is the Foie Gras Egg Special ($10.50). The soft-boiled eggs come with pan-seared foie gras with a sprinkle of truffle salt. It is a hearty and comforting atas breakfast to start the day.

Double-Fried Eggplant 4.5/5

The Double-Fried Eggplant will be enjoyed by both young and old. They are thinly sliced and double fried to a delightful crisp coated in a savoury sweet sauce. Its really addictive and you probably won't know that you are eating eggplant.

Pork Jowl 4/5

While I enjoyed the tender Crispy Pork Jowl ($14 for 125g), I thought it lacked the char and crispiness to make it tastier. Applaud to the special concocted sauce consists of miso and gula melaka, that matched the pork excellently. This dish is only at Chijmes and Zhongshan Park outlet.

Prawn Paste Chicken 3.5/5

The Prawn Paste Chicken ($18 for 6pc) is deep fried to a delightful crispy exterior. However it lacked the distinct prawn paste flavour which is slightly disappointing.

Chicken and Pork Satay 4.2/5

Chicken and Pork Satay ($6 for 5 sticks) is not your typical tze-char dish but it gives diner a taste of the local street food. From the uneven char on the surface of the grilled meat, it suggested that they are charcoal grilled with a hint of smokiness. Having it together with the accompanying peanut sauce for a full enjoyment. If pineapple is added to the peanut sauce, that will be even better.

Fish Roe with Petai & ambal Chinchalok 4.8/5 

I am glad that New Ubin offers the Fish Roe with Petal & Sambal Chinchalok on their menu. I have not seen it being served in other restaurants before. I simply adore the grainy deep fried fish roes with petai cooked in sambal and chinalok. It just blown me away how delicious it is. I am definitely ordering this when I return.

Hong Kong Kai Lan 2 Ways 3.5/5

Not really a new dish but he Hong Kong Kai Lan 2 ways ($15/$20/$25) provided the need greens for a balance diet.

Boss Bee Hoon 4.2/5

The Boss Bee Hoon ($12) may look unassuming but it is packed with robust flavours on top of that smokey wok-hei, demonstrating the chef's wok skill while not burning the beehoon.

Hokkien Mee 4.5/5

I was rather surprised New Ubin serves an awesome plate of Hokkien Mee ($15/$30). Their version is the wet type. The noodles are cooked until it absorbed the robust broth. Most important, it even comes with pork lard! That itself is a winner.

New Ubin is probably the very first Tze-char restaurant to bring the concept of premium beef to the table. It was a hit and it soon became their signature. We tried both the USDA Black Angus Rib-Eye ($16 per 100g) and "Zabuton" Cut Mishima Reserve "Ultra" US Full Blood Wagyu ($66 for 300g). It is served together with caramelised onions, potato wedges, house-smoked sea salt flakes and heart attack fried rice. The beef itself is already beautiful on its own, hence it didn't need any sauce for me. I prefer to have it in its nature flavour.

Double Heart AttacK Fried Rice 4.2/5

Not to forget the Heart Attack Fried Rice that comes with the USDA Black Angus Rib-Eye. Unfortunately you can't order the heart attack fried rice on the ala carte menu, it only comes with the beef. This is because the fried rice if fried using the beef's fats. It is also served with a sunny-side up egg. The regulars will know of the off menu Double Heart Attack Fried Rice which comes with 2 sunny-side up eggs instead.

Classic Chilli Crab 4.2/5

Singaporean loves their crabs, especially the Classic Chilli Crab ($48/500g, $68/800g, $98/1kg). Remember to order some Deep Fried Mantou ($4 for 3pc) to wipe up the chilli crab sauce. I like the fact that the sauce is not too sweet and it still has that fiery spicy kick.

Garlic Baked Crab 4.2/5

Besides the classic chilli crab, the crab is available in black pepper, white pepper, salted egg and garlic baked. All the different cooking method are commonly available in Singapore but the Garlic Baked Crab is something new to me. Unlike the rest which are saucy, this is like a dry version for the diners that like the aroma of garlic.

Banana Gula Melaka 4/5

Dessert wise, we tried the Banana Gula Melaka ($10). The banana slices caramelised in gula melaka and served with house-made coconut ice cream. Simple it may be but it is an enjoyable dessert to end the dinner on a sweet note.

Kaya on Toast Baguette 4.5/5

I was a bit sceptical to know that the Kaya on Toast Baguette ($8 for 5pc) is on the dessert menu. Isn't kaya and toast a local favourite breakfast but why is it on the dessert menu? Putting that aside, I strongly recommend you to order this even when you are already full. Do save some space for the fragrant homemade kaya and French butter. I promise you, you won’t regret it.

Note: This is an invited tasting.


New Ubin Zhongshan Park
Ramanda By Wyndham Singapore
16 Ah Hood Road
Singapore 329982
Tel: +65 97406870
Facebook
Website
Nearest MRT: Novena (NS Line),Toa Payoh (NS Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 1030pm
Fri-Sun: 12pm - 3pm, 530pm - 11pm

Direction:
1) Alight at Novena MRT station. Take Exit A. Walk to Irrawaddy Road. Walk towards Ren Ci Community Hospital direction along Irrawaddy Road. Turn onto Shan Road and walk to the end. At the end of the Shan Road, cross Balestier Road to destination. Journey time about 15 minutes. [Map]

2) Alight at Toa Payoh MRT station. Take Exit B. Walk to Toa Payoh bus interchange (Stop ID 52009). Take bus number 139 and 145. Alight 3 stops later. Walk to destination. Journey time about 10 minutes. [Map]

3) Alight at Toa Payoh MRT station. Take Exit C. Walk to bus stop at Toa Payoh MRT station along Toa Payoh Lorong 2 (Stop ID 52189). Take bus 56, 105 or 153. Alight 1 stop later. Cross the canal. Cut through the cluster of HDB flats and carpark towards block 103 onto Ah Hood Road. Continue on Ah Hood Road to destination. Journey time about 10 minutes. [Map]

House of Happiness @ Simpang Bedok - The Heart Attack Pork Lard With Bacon, Furikake And Onsen Egg Claypot Rice Is To Die For

House of Happiness located at Simpang Bedok is a modernized claypot rice concept by the folks behind Mr Lor Bak. Realising that the number of claypot rice stalls were dwindling and customers are not willing to wait for more than 30 minutes for the rice to be cooked from scratch, House of Happiness has developed an unique method to shorten the cooking process as well as doing a part in preserving Singapore's heritage through their interpretation of  claypot rice dishes.

Lor Bak with Onsen Egg 4/5

It's inevitable that the signature Lor Bak has to be featured in their claypot rice. This is what made them famous. The Lor Bak with Onsen Egg ($7) is served in an individual claypot which is good for one pax consumption. Having tried their lor bak back at the Ubi outlet, I am glad to say the consistency is still there. For those that have not tried Mr Lor Bak's lor bak before, the braising sauce has a stronger herbal taste with a slight bitterness.

Assorted Mushrooms with Baby Bok Choy 4/5

The thoughtful eatery even offers a vegetarian claypot rice in the Assorted Mushrooms with Baby Bok Choy ($7). The natural sweetness from the oyster and shimeji mushrooms, together with the dark sauce made from red bean, shaoxing wine and garlic pairs excellently together with the cooked rice.

16 Hour Slow Cooked Teriyaki Pork Jowl 4.2/5

A crowd favourite is the 16 Hour Slow Cooked Teriyaki Pork Jowl ($7) which comes with pork cheek slices that have been sous vide for 16 hours, marinated in teriyaki sauce and pan seared. What I enjoyed is the tender pork jowl that comes with a delightful crunchy bite.

Pork Lard with Bacon, Furikake and Onsen Egg 4.5/5

My favourite is the Pork Lard with Bacon, Furikake and Onsen Egg Claypot Rice ($7). The sight of pork lard crowning the claypot rice already made me drool. Every mouthful of this has many beautiful flavours and textures at play which is irresistible not to go back for more.

Onsen Egg with Ikura and Toriko 3.8/5

Influenced by the Japanese cuisine is the Onsen Egg with Ikura and Toriko ($11). Besides the vibrant colour and its popping surprises with each mouthful of rice, I find the seafood flavours of the ikura and toriko kind of distorted the balance in flavours. The hipster diners may like it but this is my less favourite.

12 Hour Braised Pork Trotter 4.2/5

Besides the claypot rice, you may want to order some extra dishes to go along with it. I tried the 12 Hour Braised Pork Trotter ($8) which was both fatty and tender, absorbing the delicious braising sauce. The braising sauce is lighter and sweeter compare to the lor bak.

I like the claypot rice concept by House of Happiness. I think they have injected something new to a heritage dish, giving it a new lease of life to capture the appetite of the new generation as well as giving the old generation something new to try but not forgetting the fundamental of a good pot of rice.

Note: This is an invited tasting.


House of Happiness
Simpang Bedok
294 Bedok Road
Singapore 469450
Tel: +65 62412648
Facebook
Nearest MRT: Tanah Merah (EW Line)

Opening Hours:
Mon, Wed-Sun: 12pm - 10pm
(Closed on Tue)

Direction:
1) Alight at Tanah Merah MRT station. Take Exit B. Walk to bus stop at Tanah Merah MRT station (Stop ID). Take bus number 2, 9 or 48. Alight 2 stops later. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

Le Binchotan @ Amoy Street - Revitalised With Dishes Using French Techniques And Centuries-old Japanese Grilling over Binchotan

One and a half years on from opening, Le Binchotan continues to burn stilly, yet fiery at the back lane of Amoy Street. Keeping the fire blazing is the passion towards creating dishes by weaving French techniques with age-old method of Japanese grilling over white charcoal. Newly minted Chef-Owner Jeremmy has refreshed the menu recently, with new dishes to showcase the compelling qualities of the highly prized binchotan.

Uni and Caviar 3/5

At the first glance, Uni and Caviar ($25) looks like an uni chawanmushi but the bottom layer turns out to be corn mousse. And just when you thought those are ikura atop, are actually Shoyu pearls. The wild-caught bafun uni is simply a treat of scoop of savoury ice cream. I do find it slightly too rich towards the end hence best to savour it real slowly.

Binchotan Burnt Aubergine 3.8/5

Burnt on binchotan, I really like this Binchotan Burnt Aubergine ($12) for the smoky overtone that the chilled aubergine flesh carries, which is more pronounced under the tangy yoghurt & white sesame dressing. For sceptics out there who are wary of aubergine's soggy texture, this remains firm with a bite and the addition of the deep fried wild rice grains up the enjoyment factor.

Edible Charcoal 2.8/5

The Edible Charcoal ($23) with garlic yogurt looks just as enigmatic as the space itself, and what's notable is how they eventually get serve onto your plate. Wrapped within the charcoal skin is pulled short ribs, that has been slow-cooked in saikyo miso (a sweet mild miso) and port wine for 16 hours. To ensure the filling is juicy even after deep frying, the braising liquid is further reduced and frozen, then wrapped together with the pulled meat. The rolled spring roll is brushed in an egg wash and then coated in fine bamboo charcoal, before being deep fried in a deep frying vessel specially set aside for this dish. Though what resulted is an undeniably luscious meat filling, I do find it somewhat a little too rich and greasy, hence the garlic yogurt dip became a welcoming cooling respite.

Little Neck Clams 4/5

My favourite dish of the night is this Little Neck Clams ($20). It effuses a mellow sweet aroma, resulted from simmering clams in the sake, which at the same time adds a depth to the flavour of the broth. Stirring in the Vichyssoise settled underneath (a French thick soup made sauteed leeks, boiled potatoes and a little cream) the clear broth now inherits a body that boosts its mouthfill and taste.

Char-Pork Jowl 3/5

Char-Pork Jowl ($35) comes hearty with a slab of nagaimo (Chinese Yam) 'hashbrown' and Japanese curry. Confit in duck fat and whole garlic at 140 degrees celsius for 3 to 5 hours, then grilled on binchotan. What results is an moist core with a slight crisp exterior. As much as I like the fatty meat underneath the charred exterior, the porky taste on the surface was a little overwhelming. The nagaimo, on the other hand, delights me like a good sliced apple tart!

Braised Beef Cheeks 3.5/5

Braised Beef Cheeks ($27) is one of the reasons why you should make your way down for your lunch. Only available during lunch hour, this flavour-packed Molasses Sugar Australian beef cheeks fell apart at ease at I suck my teeth into it. The nashi pear strips has a bit of lemon juice to cut away some of the richness of the meat, and the starchy Vichyssoise soaks up all the wonderful juices from the meat, leaving nothing to waste.

Sakura Ebi Cappellini 3/5

Sakura Ebi Cappellini ($27) has somehow become as classic as Hongkong shrimp roe noodles. Cappellini tossed with tiny umami-laden Sakura Ebi pulps and Shio Kombu, relatively less fancy than the rest but still yet high on satisfaction level, especially on days when you are craving for carbs.

Mushroom Risotto 3/5

Without dairy, yet the Mushroom Risotto ($29) here delivers similar creamy texture akin to a cream or cheese laden risotto. The trick is to slow cook the rice to release its starch to create that desirable creamy consistency. The garlic chips releases punch of flavours in every mouthful of the pulpy rice.

Smoked Chocolate 4/5

The dish that sticks in my mind that night and lingers till now, is actually the dessert - Smoked Chocolate ($15). 64% dark chocolate from Valrhona is cold-smoked with apple wood, then melted with butter before being mixed into a cake batter. Left in a smoke-filled airtight container until served, the slab of cake is permeated inside out with that unique smokiness from apple wood. Distinct yet elusive, every bite of the cake intrigues my senses.

Matcha Lover 3.5/5

If the Smoked Chocolate is a dark knight, Matcha Lover ($17) is probably the fair lady. White chocolate is infused with matcha powder and mould into an apple with redbean inside. The red bean ice cream is made in-house with an egg-yolk base, which is light on the palate.

Rice 'Tea'

Complete the experience with craft cocktails that carry the same spirit as its dishes, such as the signature dark and smokey Le Binchotan, or perhaps just a plain Rice 'Tea', fragrant with hint of Genmaicha. Just like this cocktail of my choice, the dishes that stand out for me are those that are simple, yet packed with taste nuances released by binchotan.

Words and photos 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.


Le Binchotan
115 Amoy Street
#01-04
Singapore 069935
(entrance via Gemmill Lane)
Tel: +65 62241045
Facebook
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 12midnight
Sat: 6pm - 11pm
(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. Take the side lane beside the shop house and walk to the back. 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. Take the side lane beside lane at the end of Amoy Street to the back. Walk to destination. Journey time about 12 minutes. [Map]