White Rose Cafe @ York Hotel - SG60 Heritage Dining Series 2nd Installment, "Soulful Taste of Hokkien Delights"

As part of York Hotel's SG60 Heritage Dining Series, White Rose Cafe brings back another chapter of nostalgic flavours following the success of "Timeless Teochew Flavours." Running from 1 June to 31 July 2025, the latest instalment, "Soulful Taste of Hokkien Delights", features eight time-honoured Hokkien dishes that evoke the warmth and comfort of traditional home-style cooking.

D-I-Y Hokkien Popiah Set 4/5

The D-I-Y Hokkien Popiah Set ($35 for small / $65 for large) is available for both dine-in and takeaway, making it perfect for gatherings. It comes with soft, freshly made popiah skins and a generous spread of traditional fillings comprising sweet braised turnip, prawns, crushed peanuts, Chinese sausage, shredded egg, garlic, chilli, lettuce, and bean sprouts. It's a fun, interactive experience that enhances the joy of communal dining.

Crispy Oyster Omelette 4.5/5

The Crispy Oyster Omelette ($18) was a crowd favourite. Made with sweet potato starch and egg, the dish is stir-fried till crispy and topped with plump oysters and coriander. The slightly smoky, crisp-edged omelette pairs perfectly with the house-made chilli sauce, giving that extra spicy kick.

Deep-fried Prawn Ball 4.2/5

Known affectionately as Hei Zhor, the Deep-fried Prawn Ball ($16) is a nostalgic zi char classic. Stuffed with minced pork, prawn, and crunchy water chestnut, each golden nugget delivers a savoury crunch. Served with sweet sauce, this dish is moreish and difficult to stop at one.

Braised Pork Belly Bun / Kong Bak Pau 4/5

The Kong Bak Pau ($18) features thick slices of pork belly braised until fork-tender in a dark soy, garlic, and five-spice sauce. The meat is then tucked into fluffy lotus leaf buns. While the texture was on point, the flavour could have been a touch richer and more intense for a deeper umami punch.

Braised Hokkien Mee 3.8/5

This version of Braised Hokkien Mee ($20) leans toward the traditional Fujian style, with yellow noodles braised in savoury chicken stock, along with clams, pork belly, mushrooms, napa cabbage and dried shrimp. It's hearty and comforting, evoking memories of grandma's cooking. That said, the flavour could be heavier to leave a stronger impression.

Claypot Cabbage Rice 3.8/5

The Claypot Cabbage Rice ($20) is another dish that channels homely warmth. Wok-fried rice with cabbage, pork belly, mushrooms, dried shrimp, and pork lard is served in a claypot for a satisfying crust at the base. A drizzle of fragrant shallot oil ties it all together. I would have loved more cabbage and a bolder seasoning to elevate the flavours further.

Claypot Fish Head Soup with Yam 4.2/5

The Claypot Fish Head Soup with Yam ($22) is a standout, boasting a rich, full-bodied broth. Angoli fish head is deep-fried and simmered with yam, sour plum, and cabbage in a claypot, delivering a sweet and complex flavour. It's so comforting that we suggested the restaurant turn this into a full-on steamboat dish.

Sugar-glazed Yam and Sweet Potato Sticks 3.5/5

A nostalgic dessert often seen at banquets, the Sugar-glazed Yam and Sweet Potato Sticks ($10) combines fried yam and sweet potato coated in a crunchy sugar glaze. While the texture was enjoyable, the sugar coating was uneven, leading to some overly sweet bites.

White Rose Cafe's "Soulful Taste of Hokkien Delights" is a celebration of Hokkien heritage and the warmth of traditional cooking. Available from 1 June to 31 July 2025, the dishes here are perfect for those seeking a taste of the familiar, presented with care and authenticity.

Note: This is an invited tasting.


White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 67370511
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 11am to 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road towards Goodwood Park Hotel. At Goodwood Park, turn right and walk to the end of the carpark. Journey time about 10 minutes. [Map]

Jia Wei Chinese Restaurant (嘉味) @ Grand Mercure Singapore Roxy - Timeless Flavours, Modern Twists: Rediscovering Jia Wei's Culinary Charms

After a hiatus, I recently dined at Jia Wei Chinese Restaurant (嘉味) at Grand Mercure Singapore Roxy, and I was delighted to discover that the restaurant's culinary standards remain consistent. Jia Wei offers a unique blend of homely, traditional dishes infused with a modern touch while staying true to its classic roots.

Crispy Local Soft Shell Crab, Ice Plant Ume infused Tomato, Yuzu Dressing 4.2/5

I had previously enjoyed the Crispy Local Soft Shell Crab with Ice Plant ($23), and I was pleased to find that it still featured the refreshing salad dressed in vibrant yuzu dressing. The use of ice plant, not commonly found in Chinese cuisine, provided a delightful combination of crispiness from the soft shell crab with the crunch and refreshment of the ice plant.

Ah Ma Prawn Hae Chor 4.2/5

The Ah Ma Prawn Hae Chor ($22) was deep-fried to a golden brown. Unlike the usual Hae Chor, which tends to be meaty, this version had a delightful crunchy bite enriched by the sweetness of prawns.

Braised Beetroot Soup, Sweet Corn, Beancurd 4.2/5

Having tried the Kale Soup on a previous visit, I opted for the Braised Beetroot Soup ($14) this time. The sight of the colourful soup was already appetising, and the addition of sweet corn balanced the earthy profile, resulting in a delicious finish. The beancurd added an extra layer of texture contrast.

Wok Fried A4 Wagyu Striploin, Fresh Wasabi 4.8/5

The Wok Fried A4 Wagyu Striploin ($68) was thickly cut into cubes, showcasing impressive marbling. It was cooked to perfection—tender and juicy, complemented by asparagus to cut through the richness of the beef.

Wok Fried Scallop, Japanese Mountain Yam, Edamame, Yuzu Miso Sauce 4.5/5

The Wok Fried Scallop with Japanese Mountain Yam ($40) featured plump and sweet scallops, complemented by fresh and crunchy Japanese mountain yam. Edamame provided extra texture and enhanced the overall enjoyment, all brought together by a delicious yuzu miso sauce.

Jia Wei Ocean Gems Vermicelli in Opeh Leaf 4.2/5

For a taste of nostalgia, the Jia Wei Ocean Gems Vermicelli ($28) was served in an opeh leaf, a tradition that's somewhat uncommon nowadays. The opeh leaf infused the dish with a subtle aroma. Despite its pale appearance, the dish was bursting with robust flavour from a variety of seafood.

Chilled Homemade Coconut Pudding, Vanilla Ice Cream 5/5

A must-try dessert is the Chilled Homemade Coconut Pudding with Vanilla Ice Cream ($16). The coconut pudding is crafted from fresh coconut water, resulting in an extremely light, smooth, and refreshing treat. Served with vanilla ice cream and lychee pops, it's a delightful conclusion to the meal.

Chilled Osmanthus Jello 4.2/5

Another delightful dessert is the Chilled Osmanthus Jello ($7.80), which strikes a perfect balance of sweetness and features the beautiful aroma of osmanthus.

Jia Wei Chinese Restaurant continues to offer a delightful dining experience with its harmonious blend of traditional and contemporary flavours. Whether you're savouring familiar classics or innovative creations, there's a treat for every palate.

Note: This is an invited tasting.


Jia Wei Chinese Restaurant (嘉味)
Grand Mercure Singapore Roxy
50 East Coast Road
Marine Parade Road
Singapore 428769
Tel: +65 6340 5678
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Nearest MRT: Dakota (CC Line), Paya Lebar (CC, EW Line), Marine Parade (TE Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at Block 99 (Stop ID 81181). Take bus number 31. Alight 6 stops later. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop along Paya Lebar Road (Stop ID 81111). Take bus number 43, 76, 134 or 135. Alight 8 stops later. Walk to destination. Journey time about 18 minutes. [Map]

3) Alight at Marine Parade MRT station. Take Exit 2. Walk to destination. Journey time about 3 mintues. [Map]

Mama Jac's Kitchenette Private Dining - A Memorable and Satisfying Cantonese-Peranakan Dinner

During my visit to Mama Jac's Kitchenette Private Dining in April 2023, I had the pleasure of experiencing an 8-course meal priced at $125.50 per person. Mama Jac specialises in Cantonese-Peranakan cuisine, offering a unique fusion of flavours and culinary traditions.

Mango Salad 4.5/5

Our private dining experience commenced with the tantalising Mango Salad, a refreshing appetiser that combined the perfect balance of crunch and pungent flavours. The vibrant mangoes added a delightful sweetness to the dish.

Hai Zhou 4.8/5

Next, we indulged in the Hai Zhou, a substantial dish featuring plump prawns wrapped in crispy beancurd skin. The prawns were succulent, bursting with natural sweetness, while the beancurd skin added a satisfying crunch to each bite.

Bakwan Kepiting 5/5

One of the standout dishes was the Bakwan Kepiting, a meatball soup packed with depth and robust flavours. The generously sized meatball was juicy and tender, enhanced by the addition of crabmeat, which imparted a delightful seafood sweetness. The bamboo shoots added a layer of texture and flavour to the dish.

Brandy Cincalok Ayam 4.8/5

A highlight of the evening was the Brandy Cincalok Ayam, a unique Peranakan creation that surprised and delighted my taste buds. The combination of cincalok, a traditional fermented shrimp paste, with brandy brought a new depth of flavour to the tender chicken, resulting in a deliciously unique culinary experience.

Nonya Chap Chye 4.8/5

The Nonya Chap Chye was executed flawlessly, with the various ingredients retaining their crunch and the fermented soybean imparting a distinct savoury note that elevated the dish's overall taste.

Mengkabo (Babi Masak Asam) 4.2/5

Mengkabo, also known as Babi Masak Asam, was another standout dish on the menu. The tender pork slices were cooked in a spicy and tangy sauce, tantalising the palate with their robust flavours. We were even encouraged to enjoy the dish with cut green chilli for an added dimension of enjoyment.

Assam Pedas Stingray 4/5

The Assam Pedas Stingray, a classic fish stew, is further impressed with its tangy and spicy profile. The addition of pineapple lent a fruity sweetness that beautifully complemented the tender stingray.

Panna Cotta Chendol

We savoured the Panna Cotta Chendol for dessert, a delightful conclusion to our meal. The homemade chendol, sea coconut, corn, and red beans were immersed in a thick and creamy coconut milk infused with the rich sweetness of Gula Melaka. While the dish was served without ice to allow the natural flavours to shine, I preferred it chilled for a more refreshing experience.

Mama Jac's Kitchenette Private Dining provided an enchanting culinary journey through Cantonese-Peranakan cuisine. The meticulously prepared dishes showcased a harmonious blend of flavours and textures, with each course leaving a lasting impression. Mama Jac's passion for her craft was evident in every dish, making this private dining experience a memorable and satisfying exploration of unique flavours and cultural influences.


Mama Jac's Kitchenette Private Dining
Blk 434 Clementi Ave 4
Singapore 120434
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Nearest MRT: Clementi (EW Line)

Tang Xiang Charcoal Fish Head Steamboat @ 5 Kallang Food Centre - Popular Fish Head Steamboat By Mediacorp Celebrity Ben Yeo & Chef Cao Yong

Mediacorp celebrity Ben Yeo and Chef Cao Yong have partnered to open Tang Xiang Charcoal Fish Head Steamboat at 5 Kallang Food Centre. The new zichar stall is located in an industrial food canteen selling Signature Charcoal Fish Head Steamboat and an array of zichar dishes. The stall is so popular that the wait can be up to two hours long.

Red Grouper Steamboat 4.5/5

A must-try here is their Signature Charcoal Fish Head Steamboat which comes with two options - Giant Grouper Steamboat ($40/ $60/ $88) and Red Grouper Steamboat ($48/ $68/ $88). Each steamboat comes with fried fish head, round cabbage, yam, seaweed, tofu, tomato and a separate plate of fish slices. The robust broth s refillable too.

Unlike other fish head steamboat places, the concept at Tang Xiang Charcoal Fish Head Steamboat allows diners to add on ingredients for the steamboat, similar to having hotpot concept.

Fried Prawn Roll 4.5/5

Besides the fish head steamboat, the stall woks up an array of delightful zichar dishes too. We had the Fried Prawn Roll ($12/ $18/ $24). It is meaty and plump, with a light crispy coat on its exterior, giving it an extra textural enjoyment.

Royale Chives with Bean Sprout 4/5

For a balanced diet, we had the Royale Chives with Bean Sprout ($12/ $18/ $24). I enjoyed how the contrasting textures of the vegetables complemented each other for a delectable crunch.

Salted Egg Squid 4.5/5

The salted egg sauce for the Salted Egg Squid ($18/ $26/ $36) is legit goodness. It is probably one of the better salted egg squid I have eaten. Both flavour and texture are executed perfectly, with the addition of curry leaves lifting the taste profile.

Signature XO Yam Ring 4.2/5

Unlike the usual yam ring, the Signature XO Yam Ring ($28) here is black, infused with charcoal powder and comes with seafood instead of the usual chicken and vegetable. It is an elevated version of the traditional yam ring and an instagrammable one.

Claypot Spicy Chicken 4/5

Fragrant and tender is the Claypot Spicy Chicken ($15/ $22/ $30). Though the description said it is a spicy dish, I find it otherwise. The spiciness is very mild. I feel it is suitable for kids too.

The zichar stall is very popular, and the wait can be up to 2 hours. Hence, I highly recommend making reservations and pre-ordering your dishes before going down.


Tang Xiang Charcoal Fish Head Steamboat
5 Kallang Place
Singapore 339152
Tel: 8847 3776 (reservation via text only)
Nearest MRT: Bendemeer (DT Line)

Opening Hours:
Tue-Sun: 6pm - 11pm
(Closed on Mon, except PH)

Direction:
1) Alight at Bendemeer MRT station. Take Exit B. Walk down Kallang Bahru Road towards Kallang Place. Turn right onto Kallang Place. Walk to destination. Journey time about 8 minutes. [Map]

Yuan Yuan Claypot Rice (源源砂煲饭) @ Bukit Batok - Claypot Rice with 40 Years of Heritage Opens New Stall

After 40 years, Yuan Yuan Claypot Rice has a new stall in the recently renovated and brightly-lit Mei De Coffeeshop in Bukit Batok. Founded initially by Uncle Seah at ABC Brickworks Market & Food Centre in Bukit Merah in 1982, his son and second-generation owner, Raymond Seah, officially took over in 2019. Raymond then explored an apprenticeship model intending to preserve his father's legacy.

Cooking with charcoal fire is not an easy skill, especially to master the different techniques required for cooking single pax claypots versus bigger claypots that serve 2 to 5 pax. Raymond focused on imparting the craft of cooking single pax claypots to his apprentices, and that is what you will find here in Bukit Batok, the first stall to be helmed by his trained apprentice chef. The chicken stock and homemade secret black sauce will continue to be made and supplied by Raymond.

Claypot Rice 砂锅饭 4/5

Each portion of Claypot Rice ($8) is served with a generous drizzle of the homemade black sauce and a classic mix of ingredients - marinated chicken, lup cheong, liver sausage, salted fish and vegetables. Please give it a good mix before digging in!

The result of cooking over charcoal fire shines through, as you get a lovely smokiness in terms of fragrance and taste. There was also a nicely-charred crust at the bottom of the pot, which is one of my favourite things about claypot rice.

I enjoyed how the black sauce is not too sweet so that while it adds on sweetness, it doesn't end up overwhelming the flavours of the other ingredients. The chicken chunks were tender and thoroughly marinated with a lingering hint of hua diao wine.

Deep Fried Prawn Rolls 五香虾枣 3.8/5

The Deep Fried Prawn Rolls ($8) was served piping hot as they are freshly fried upon order. Each of them had a thin, crunchy exterior that reminded us of fried wanton skins. The well-packed filling was perfectly seasoned with a distinct touch of star anise.

Seasonal Vegetables 油菜

If you need more greens to go with your claypot rice, the Seasonal Vegetables ($4/$6) are also available for order.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Yuan Yuan Claypot Rice
Blk 273 Bukit Batok East Ave 4
Mei De Coffee Shop
Singapore 650273
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Nearest MRT: Bukit Batok (NS Line)

Opening Hours:
Daily: 11am - 9pm

Direction:
1) Alight at Bukit Batok MRT station. Walk to Bukit Batok Bus Interchange (Stop ID 43009). Take bus number 177. Alight 2 stops later. Cross the road. Walk to destination. Journey time about 8 minutes [Map]

East Treasure Chinese Restaurant @ Woods Square - Bringing Their Delicious Chinese Cuisine To The North

East Treasure Chinese Restaurant at Clarke Quay has opened a new outlet at Woods Square. The Chinese restaurant under the Astons Group has been one of our favourite Chinese restaurants. Together with a few foodie friends, we went down to the new outlet.

We started with some light snacks to kick start the dinner. Artisanal done is the Wasabi Mayo Crabstick ($32) served in an ice cream cone. The wasabi is very subtle, overpowered by the pungent mayonnaise. Nothing special to shout about, but I do applaud the modern interpretation of Chinese cuisine.

White Bait 3.5/5

Prawn Roll 3.8/5

The other two light snacks we have is the White Bait ($24) and Prawn Roll ($24). They are very addictive with their delightfully crispy bites.

Double Boiled Crocodile Soup 4.5/5

A signature at East Treasure is their Double Boiled Crocodile Soup ($80). I have been a fan of their tonic that is packed with depth and robustness from the herbal sweetness. If you are not into exotic meat, worry not, as crocodile meat is exactly tasteless like chicken.

East Treasure Smoked Duck 4.8/5

Another must-have signature item at East Treasure is the East Treasure Smoked Duck ($58). The duck is dry-aged for 60 hours in their dry-aging cabinet for a more intense flavour with crisper skin. It never failed to impress me.

Jian Gu Tou 4.2/5

A new dish on the menu is the Jian Gu Tou ($32) which pig trotters and other pork ingredients such as pig's skin, sio bak etc., are cooked in fermented soy beancurd. It felt like a celebrative festive dish. The sauce brightens up the whole enjoyment though it looks messy.

Gan Xiang Yu Tou (甘香鱼头) 4.5/5

Another beautiful dish on the menu is the Gan Xiang Yu Tou. The fish head is chunky and succulent with meaty fish flesh, coated in an aromatic sauce and spices. 

Stir Fried HK Kai Lan with Enoki 4.2/5

To my surprise, the Stir Fried HK Kai Lan with Enoki ($24) tastes exceptionally delicious and fragrant. I am not sure why but it could be the wok frying skill, retaining the delectable crunchiness.

Braised Vermicelli with Seafood 3/5

The Braised Vermicelli with Seafood ($38), unfortunately, was disappointing. The stock for the braised vermicelli lacks in flavour and depth. If they can fine-tune the dish, I am sure it will be another popular dish on the menu.


East Treasure Chinese Restaurant 
Woods Square
6 Woods Square
#01-07/08/09/10
Singapore 737737
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Website
Nearest MRT: Woodlands (NS Line)

Opening Hours:
Daily: 11am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Woodlands MRT station. Take Exit 1 or 2. Walk to destination. Journey time about 5 minutes. [Map]