Hey Kee (嘻記) @ Former Singapore Badminton Hall - Celebrating Its 1st Anniversary with 10 New Dishes

In celebration of its 1st anniversary, Hey Kee (嘻記) introduces 10 new dishes inspired by a recent culinary journey to Guangzhou and Shunde. This special menu refresh aims to bring a modern twist to traditional Cantonese flavours. To mark the occasion, diners can enjoy a 50% discount on 9 of the new dishes from 25 March to 27 March 2025, available for both lunch and dinner.

Lychee Prawn Balls with Worcestershire & Smoked Chilli Pipettes 4/5

We started our meal with the Lychee Prawn Balls ($16.80 for 6pc), a classic dish with an exciting twist. The prawn ball itself isn't entirely new, but what makes it special is the addition of two distinct sauces —Worcestershire and Smoked Chilli Pipettes. These sauces elevate the flavours, adding a tangy depth and a subtle smoky heat, making each bite more enjoyable.

"Hair Dryer" White Pepper Jumbo Prawns 4.2/5

A dish that truly stands out for its unique preparation is the "Hair Dryer" White Pepper Jumbo Prawns ($42.80). This dish utilises a traditional Cantonese technique, where jumbo river prawns are seasoned simply with Sarawak white pepper and salt. The hair dryer technique, used just before serving, creates a crispy and tantalising exterior while preserving the succulent texture of the prawns.

Braised Pork Trotters with Golden Oysters 4.2/5

The Braised Pork Trotters with Golden Oysters ($36.80) is a rich and gelatinous dish celebrated for its high collagen content. The addition of oysters infuses the braised pork trotter with a deep umami essence, enhancing the overall enjoyment of this hearty dish.

Flambe Angus Beef with Whisky 4.5/5

One of the most visually spectacular dishes of the evening was the Flambé Angus Beef with Whisky ($46.80). Served tableside, thick premium beef cubes are seared in a flavourful sauce before being ignited with high-proof whisky. The result is a deep caramelisation, a subtle smoky aroma, and perfectly tender, flavourful beef that melts in your mouth.

Braised Homemade Tofu with Crab Roe 4/5

This dish transforms humble homemade tofu into a luxurious delight. The silky Braised Homemade Tofu with Crab Roe ($24.80), lightly braised to a delicate crisp, is generously covered in a rich and velvety crab roe sauce. The sweetness of the handmade tofu provides the perfect base for the decadent flavours of crab meat and roe, making this an elegant yet comforting dish.

Nostalgic Simmered Tiger Grouper Fish Soup 4.2/5

The Nostalgic Simmered Tiger Grouper Fish Soup ($98) is both nourishing and indulgent. The tiger grouper, known for its firm, collagen-rich flesh, is double-boiled with its bones and skin intact, preserving its nutrients and natural sweetness. The broth is further enhanced with cabbage, tofu, tomatoes, and wolfberries, creating a deeply flavorful and revitalising soup.

Steamed Roe Crab with Glutinous Rice 4.5/5

A highlight and ultimate crab indulgence is the Steamed Roe Crab with Glutinous Rice ($138). A whole crab crowns a bed of fragrant glutinous rice steamed together in a bamboo basket. The fragrant rice is infused with the crab's succulent juices for a buttery and oceanic sweetness. Tender crab meat and luscious crab roe further enrich the dish.

Glutinous Rice Cake with Brown Sugar 4.5/5

For dessert, we ended our meal with the Glutinous Rice Cake with Brown Sugar ($8.80 for 5pc). These crispy, golden rice cakes feature a chewy, mochi-like texture inside, with a caramelized brown sugar coating that adds just the right amount of sweetness. Simple yet incredibly addictive!

With its modern take on Cantonese classics, Hey Kee (嘻記) continues to impress with its refined flavours and innovative techniques. The Hair Dryer White Pepper Jumbo Prawns and Flambé Angus Beef with Whisky stood out as must-try dishes, while the Steamed Roe Crab with Glutinous Rice is a showstopper for seafood lovers. If you're looking to explore new and exciting flavours, this anniversary menu is an excellent opportunity, especially with the limited-time 50% discount. Be sure to visit from 25 to 27 March 2025 to experience these freshly curated dishes!

Note: This is an invited tasting.


Hey Kee (嘻記)
102 Guillemard Road
#01-01
Singapore 399719
(Former Singapore Badminton Hall)
Tel: +65 65141588
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Nearest MRT: Kallang (EW Line), Paya Lebar (CC, NE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop at Paya Lebar MRT station (Stop ID 81111). Take bus number 70. Alight 4 stops later. Walk straight down Guillemard Road. Walk t destination. Journey time about 12 minutes. [Map]

2) Alight at Kallang MRT station. Take Exit A. Walk to bus stop at Kallang MRT station (Stop ID 80031). Take bus number 70 or 197. Alight 5 stops later. Walk to traffic junction Geylang Lorong 20 and Guillemard Road. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Ya Ge (雅阁) @ Orchid Hotel Singapore - A Springtime Feast of Togetherness For Chinese New Year

Ya Ge (雅阁), nestled within the Orchid Hotel, welcomes the Year of the Snake with its Chinese New Year 2025 Menu, a vibrant celebration of togetherness and abundance. The menu features nine festive dine-in options, ranging from $98++ per person to $2488++ for groups of ten, ensuring every intimate or grand gathering is imbued with culinary excellence. For those celebrating at home, Ya Ge also offers a takeaway menu with a variety of festive delights.

Crispy Golden Eel and Yellowtail Yu Sheng 4.2/5

No Chinese New Year celebration is complete without a Lo Hei, and Ya Ge takes it to the next level with its Crispy Golden Eel and Yellowtail Yu Sheng. Designed in the shape of a snake to honour the Year of the Snake, the dish combines vibrant yellowtail, crispy eel skin, and finely shredded vegetables. The highlight is the house-made passionfruit kumquat dressing, which adds a fruity zest to the traditional dish. The presentation is elevated with koi fish-shaped mango puddings, providing a delightful, sweet finishing touch.

Double-boiled Superior Soup with Whole Chicken and Shark's Fin stuffed in Pig's Maw 5/5

The Double-boiled Superior Soup is a showstopper. A deboned An Xin chicken and premium shark's fin are carefully stuffed inside a pig's maw, then slow-simmered in a broth brimming with flavours from old hen, chicken feet, chicken bones, lean meat, and white pepper. The result? A deeply comforting and indulgent bowl of soup with tender chicken and luscious shark's fin, perfect for savouring every last drop.

Stir-fried Australian Lobster with Truffle Oil, Pine Nuts, Hokkaido Milk and Asparagus 4/5

This luxurious dish features Stir-fried Australian Lobster paired with tender white asparagus, enveloped in a rich Hokkaido milk and egg white sauce. A touch of truffle oil adds an earthy aroma, while pine nuts and caviar lend textural contrast and umami richness. Every bite feels decadently smooth and flavourful — a true highlight of the meal.

Smoked Herb-infused Irish 'Pipa' Duck 5/5

The Smoked Herb-infused Irish 'Pipa' Duck is a crowd favourite. This masterpiece is dry-aged for 168 hours, marinated for 24 hours, and roasted to perfection. Smoked with a blend of Western and Chinese herbs, the duck's crispy, golden skin encases tender, flavourful meat, making it a sensory delight and a must-try dish for all diners.

Braised 5-head Abalone and Pork Trotter with White Shiitake Mushroom 4.5/5

Slow-braised for over four hours, the Braised Pork Trotter is fork-tender, with its gelatinous skin melting in the mouth. Paired with premium 5-head abalone and white shiitake mushrooms, the dish offers a harmonious blend of textures and flavours, complemented by a rich, aromatic sauce.

Claypot Chicken Rice with Chinese Sausage and Grilled Eel 4.2/5

The Claypot Chicken Rice is a comforting and elevated take on a classic. The rice, infused with the smoky essence of preserved meats like Chinese sausage, is fragrant and fluffy. Adding grilled eel as a topping enhances the dish with a layer of richness, creating a luxurious, flavourful finish.

Yoghurt Raspberry Pudding 4/5

Chilled Plum Jelly with Fresh Berries 4/5

The meal concludes on a refreshing note with two exquisite desserts. The Yoghurt Raspberry Pudding balances creamy sweetness with the tang of raspberry, while the Chilled Plum Jelly with Fresh Berries provides a sweet-and-sour symphony that is both light and invigorating, making it the perfect finale to a festive feast.

Ya Ge's CNY 2025 menu will be available for dine-in from 13 January to 12 February 2025, with reservations highly recommended due to limited seating and high demand. The takeaway sets and goodies can be made online 3 days in advance at https://eshop-yage.myshopify.com or the restaurant. Guests can enjoy a 15% discount on pre-orders made between 1 and 31 January. For more information on all Chinese New Year menus and takeaway festive goodies, please log on to www.orchidhotel.com.sg/offers/yage-2025-chinese-new-year

Note: This is an invited tasting


Ya Ge (雅阁)
Orchid Hotel Singapore
1 Tras Link
Singapore 078867
Tel: +65 6818 6831
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Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight towards Orchid Hotel. Journey time about 3 minutes. [Map]

Path Restaurant @ Marina Bay Financial Centre - Celebrates 1st Anniversary With New Menu And Whole New Dinner Format

Time flies, and Path Restaurant celebrates its first anniversary with a new menu and dining format. Back then, the menu was more communal, and which is hard for customers to try everything on the menu. Now, two new prix fixe menus allow diners to explore Chef Marvas's interpretation of East Asia flavours through French fine-dining techniques and presentation.

Aubergine Sphere 3.5/5

Lamb Beignet 3.8/5

I had the eight-course Expedition Menu ($228++), starting with a trio of Amuse Bouche comprising of Aubergine Sphere, Abacus Seed Skewer and Lamb Beignet. The Aubergine Sphere is made with graffiti eggplant puree served atop a housemade parmesan sable tartlet. The Lamb Beignet is like a croquette encased with hand-shredded braised lamb shoulder in teriyaki sauce.

Abacus Seed Skewer 4.5/5

My favourite is the Abacus Seed Skewer which surprised me with its modern execution of the traditional Suan Pan Zi. The abacus seed is grilled on binchotan and topped with dried shrimp ragu and winter truffle shavings.

Japanese Katsuo 4/5

Next, I had the Japanese Katsuo featuring dry-aged bonito fish. Bonito fish trimming is chopped, mixed with quinoa and soy sauce, and topped with bonito fish slices. It is then garnished with caviar, beetroot flower and nashi pear cubes. While it is a tartare dish, it felt more like having sushi. It is a new and interesting way of having tartare.

Shanghainese Hairy Crab Roe 5/5

Hands down, the Shanghainese Hairy Crab Roe is everyone's favourite dish for the night. The umami hairy crab roe is served on a bed of soy curd, together with fresh crab meat and crispy rice. The dish comes with mini French baguette, allowing you to mop up the deliciousness.

Deep Sea Fish Maw 4.2/5

The Deep Sea Fish Maw is a dish I enjoyed on my previous visit. This is version two of the dish. Due to supply issues, Chef Marvas changed the fish maw supply but retained the desired textural enjoyment. It is served in a bright and vibrant beurre blanc sauce that lifts the enjoyment of the fish maw that has been double-boiled in sake and dashi broth.

BBQ South African Abalone 4/5

Next, we had the BBQ South African Abalone served on top of a bed of risoni. It felt like a Chinese rice dish with the risoni pasta substituting the rice grain pan-fried in teriyaki sauce. The abalone grilled over binchotan is firm and tender, topped with burnt seaweed emulsion and pickled Huaishan.

Oriental “Bouillabaisse” 4/5

The Oriental "Bouillabaisse" comes in a tofu bag, also known as money bag, filled with diced Australian sea cucumber, shrimp, bamboo shoots and Beijing cabbage packed with contrasting textures. What intrigued me was the soup's complex flavour. The soup is made by coming prawn and fish stock, followed by adding tomatoes into it for a tang fish.

Pork Trotter “Crepinette” 3.8/5

It is a creative and unique way of recreating the classic pork trotter in the form of a Pork Trotter "Crepinette". The pork trotter is chopped into small pieces and mixed with mushroom ragu. The mixture is moulded into a ball and wrapped in caul fat. It is then pan-seared until crispy and paired with housemade Mei Cai sauce. I would enjoy the rendition even more if the mixture was less fatty.

15 Days Dry Aged US Duck Crown 4.8/5

The meal's highlight has to be the 15 Days Dry Aged US Duck Crown. The beautiful red meat is dry aged, hung on top of a charcoal grill to infuse with the smokey flavour, slow roasted and finished with deep frying before serving. It is paired with eight different condiments, showcasing how the duck is appreciated differently in Asia.

Heirloom Tomato 4.5/5

After all the savoury dishes, the Heirloom Tomato creates the bridge to the dessert. It is sweet and refreshing, finished with fresh strawberries and oolong tea foam.

Mongolian Milk Curd 4/5

The Mongolian Milk Curd is an uncommon dessert made using whole milk enriched with Valrhona white chocolate, Greek yoghurt and extra virgin olive oil. Fresh blueberries and chopped pistachio nuts are added for extra texture and taste profile.

Petite Four - Red Date "Sorbet"

Petite Four - Citrus "Bonbon"

Last but not least, we ended our eight-course menu with the Petite Four consisting of Red Date "Sorbet", Citrus "Bonbon", Hawthorn "Gummies", and Lotus Seed "Madeleine". It is a perfect ending to an impressive and delicious meal. My favourite is the citrus "bonbon" and the lotus seed "madeleine".

Petite Four - Hawthorn "Gummies"

Petite Four - Lotus See "Madeleine"

Chef Marvas has also refreshed the lunch offerings – one prix fixe menu titled “Gourmet Lunch” and a curated a-la-carte lunch menu. While a few dishes parallel those of the dinner menu, most items are unique to the lunch hour and vice versa.

Note: This is an invited tasting.


Path Restaurant
Marina Bay Financial Centre
Tower 3
12 Marina Boulevard
Singapore 018982
Tel: +65 64430180
Facebook
Website
Nearest MRT: Downtown (DT Line), Marina Bay (CC, NS, TE Line)

Opening Hours:
Mon-Fri: 1130am - 2pm, 6pm - 9pm
Sat: 6pm - 9pm
(Closed on Sun & PH)

Direction:
1) Alight at Marina Bay MRT station. Take Exit 1. Walk to traffic junction Boulevard Central and Marina Way. Cross the road. Walk to Marina Bay Financial Centre Tower 3. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit C. Walk to Straits View. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]

Basdban @ Telok Ayer - Rock & Roll Sichuanese Food

Basdban is the latest concept by the folks behind contemporary Sichuan-influenced restaurant Birds of a Feather. Taking over the space previously occupied by 51 Soho, Basdban is under the new stewardship of Chef Pang Kok Keong. Basdban strides to introduce the authentic and bold flavours of Sichuan cuisine with a touch of fun.

Roasted Eggplant 4.5/5

This is not an ordinary Roasted Eggplant ($14). Instead, the creative pairing of garlic sauce, smoked bacon, mixed cheeses and funky popcorn with the ordinary eggplant turns it into a unique and delicious dish. Now I understand what the restaurant meant by introducing Sichuan flavours with a touch of fun.

Whampoa Omelette 4.5/5

The dish's name - Whampoa Omelette ($20), caught my attention when browsing the menu. I was pleasantly surprised by the egg omelette's fluffiness, paired with spicy, tangy crab meat sauce and finished with nori dust. It is a beautiful dish both in taste and presentation.

Fried Crispy Pork Trotter 3.5/5

The Fried Crispy Pork Trotter ($14) is served in a paper bag of gentle spice mix. Give it a good shake to give the bite-sized chunks of braised trotter fried to crisp a delight coat of the spice mix. There is also a non-spicy option.

Lalalalalala Fried Chicken 4.8/5

Another interestingly named dish is the Lalalalalala Fried Chicken ($26 | $34). The plate of juicy chunks of fried chicken and tender clams are tossed in a gleaming heap of fragrant Er Jing Tiao green chilli chunks. It is addictive combination of meaty succulence and refreshing crunch in each bite.

B-52 4/5

For those who prefer the spicy version of fried chicken, you can go for the B-52 ($20 | $28). it is indeed packed with fiery spiciness, but I thought it lacked the dumbness from the mala.

Basdban Donabe 4.5/5

Great for sharing is the Basdban Donabe ($35 | $48). Lifting the claypot lid reveals an aroma pot of rice brimming with Sichuan waxed meat, spicy sausage, dried sole, morel mushrooms, special shoyu, edamame sakura ebi, crab and most importantly, pork lard. Infused with the ingredients' essences, each mouthful of the rice is filled with complex yet lovely flavours that will make you go back for more.

Cheesecake Ice Cream 4/5

We tried two different ice creams on the menu for dessert - Cheesecake Ice Cream ($14) and Fermented Rice Ice Cream ($12). The cheesecake ice cream with vanilla tuile and strawberry compote is light and refreshing. However, I prefer the fermented rice ice cream paired with osmanthus poached pear and charcoal coral. It has unique yet distinct rice fragrant, giving it a sweet and savoury finishing.

Fermented Rice Ice Cream 4.2/5

Note: This is an invited tasting.


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

Opening Hours:
Mon-Sat: 11am - 3pm, 5pm - 1030pm

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

Tasty Thai @ Bukit Batok Street 11 - Phuket-style Thai Kway Chap

Thai-style kway chap is not common in Singapore, not to mention Phuket-style Thai Kway Chap. However, there is a stall, Tasty Thai, at Bukit Batok Street 11 that offers such a style of kway chap. I understand that the stall is opened by an ex-restaurant manager and his two partners.

Thai-style Kway Chap 4/5

Unlike the Bangko-style kway chap, which comes in a clear peppery soup and crispy roasted pork, the Phuket-style Kway Chap ($4.90) comes in a dark herbal soup. Prowling through the bowl of kway chap, I can find Thai sausage, meatball, pig's skin, pork belly, egg and rolled up rice sheet.

I also noticed that the rolled rice sheet used by Tasty Thai is much thicker than the type used in our local kway chap and Yaowarat Thai Kway Chap, which I didn't enjoy. However, I like the herb-based soup compared to the peppery type. To heat up the taste profile, I would recommend adding some Thai chilli flakes to the soup.

Thai Pork Trotter Rice 3/5

Besides the Thai-style kway chap, the stall also offers Thai Pork Trotter Rice ($4.90) on the menu. I was excited to see the item on the menu, but it fell short of my expectation. The meat was on the tough side, and the rice was a bit hard for me. Even the chilli sauce lacked the tanginess to whet up the enjoyment. In conclusion, it didn't manage to reignite my fond memories for one of my favourite Thai street food.

Tasty Thai
Blk 150 Bukit Batok Street 11
#01-246
Singapore 650150
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Nearest MRT: Bukit Batok MRT (NS Line)

Opening Hours:
Daily: 8am - 8pm

Direction:
1) Alight at Bukit Batok MRT station. Take Exit A. Walk to Bukit Batok Bus Interchange (Stop ID 43009). Take bus number 991. Alight 4 stops later. Walk to destination. Journey time about 12 minutes. [Map]