Fragrant Garden (馨香园) @ Upper Serangoon Shopping Centre - A Hidden Gem In A Deserted Shopping Mall

Upper Serangoon Shopping Centre used to be my hangout during my primary and secondary school days. This is where I got my computer games in floppy disc and computer repaired. Back then, it was the only shopping mall in the Hougang and Serangoon areas. There were no Nex, Kovan Heartland Mall, Hougang Mall and City Square Mall. The mall remains stuck in time, in its early 80s, rundown and deserted, except for Fragrant Garden (馨香园) on level one that still attracts a regular crowd for its Teochew dishes.

Combo Roll 4/5

Together with a few foodie friends, we dropped by Fragrant Garden on a weekday evening to have dinner. The whole place still looks the same during my secondary school's day. The entire mall is deserted except for the dinner crowd at Fragrant Garden. We started with the Combo Roll ($12/$20) which consists of prawn roll and liver roll. My attention is drawn to the liver roll, which is hardly available in the restaurants' menu nowadays. The offal gives it a creamy interior encased in a crispy exterior wrapped with beancurd skin.

Oyster Omelette Teochew Style 4.2/5

I have tried the oyster omelette from Chui Huay Lim Teochew Restaurant and its the gooey version. Over at Fragrant Garden, the Oyster Omelette Teochew Style ($14/$20) is very close to our local hawker version. It is fried to crispy on the exterior, retaining a slight gooeyness inside with plump and juicy oysters.

Steamed Pomfret in Teochew Style 4.5/5

Steamed Pomfret in Teochew Style (Seasonal Price) is a staple Teochew dish which does not come cheap. A size like this would probably cost around $95. You would perhaps like to confirm the price right at the beginning just to avoid any unhappiness during payment. Steamed to perfection, the pomfret was moist and complemented by the sourish gravy.

Braised Duck in Teochew Style 4.2/5

Another dish I enjoyed a lot in the Braised Duck in Teochew Style ($15/$20). I like the layer of fat under the skin, giving it a delightful ratio to the tender meat. Hidden underneath the pile of sliced braised duck, is a bed of silky Pu Ning Tofu.

Fragrant's Stuffed Sea Cucumber 4/5

If you are a fan of sea cucumber, you will appreciate the Fragrant's Stuffed Sea Cucumber ($60 onwards). The sea cucumber is well braised to a soft and bouncy texture. The stuffed meat mixture elevates the main ingredient, giving it a multi-textural enjoyment. Pre-order is required for this dish.

Braised Vegetable with Scallop in Teochew Style 4.5/5

For the vegetable dish, we went for the Braised Vegetable with Scallop in Teochew Style ($12). I am a sucker for cabbage, especially when it is braised under "nua nua" (very soft), absorbing the flavoursome broth.

Fried Kway Tiao with Chai Poh 4/5

Another staple Teochew dish is the Fried Kway Tiao with Chai Poh ($5/$8/$12). Another well-executed dish packed with smokiness. I only wish there are more dice vegetables for that crunchy bite in each mouthful of the fragrant noodle.

Yam Paste 4/5

Of course, how can we not end our dinner with the traditional Yam Paste ($4/$20/$30)? The version at Fragrant Garden comes with gingko nuts, pumpkin and shallot. Decently good but not the best I have tried.

Fragrant Garden prides itself for offering authentic and cheap Teochew cuisine. It is true to a certain extent as most of the dishes are reasonably priced. However, they are also expensive items such as the sea cucumber, steamed pomfret, cold crab etc. Hence you need to know what to order and not influenced by the pushy service staffs that will try to recommend you the expensive dishes. I have come across reviews about their lousy service but putting that aside, the food here is delicious.


Fragrant Garden (馨香园)
Upper Serangoon Shopping Centre
756 Upper Serangoon Road
#01-15/16
Singapore 534626
Tel: +65 62897301
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Website
Nearest MRT: Serangoon (CC Line, NE Line), Kovan (NE Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 530pm - 10pm

Direction:
1) Alight at Serangoon MRT station. Take Exit H. Walk to bus stop at Serangoon Bus Interchange (Stop ID 66009). Take bus number 101, 107, 136 or 153. Alight 2 stops later. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Serangoon MRT station. Take Exit E. Walk to bus stop at Serangoon MRT station (Stop ID 66351). Take bus number 81 or 82. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 10 minutes. [Map]

3) Alight at Kovan MRT station. Take Exit C. Walk to bus stop at Kovan MRT station (Stop ID 63039). Take bus number 80, 81, 82, 101, 107, 136 or 153. Alight 2 stops later. Walk to destination. Journey time about 8 minutes. [Map]

Ho Fook Hei @ Great World City - Casual Dining Concept With Signature Specialty Rose Wine Soy Sauce Chicken

The folk behind the Joyden concepts group has opened a new casual dining restaurant at Great World City called Ho Fook Hei. The restaurant's name pronounced in Cantonese means prosperity and good fortune. Ho Fook Hei serves a medley of home-style Cantonese dishes and a unique rendition of soy sauce chicken.

Specialty Rose Wine Soy Sauce Chicken 4/5

The specialty here is their Rose Wine Soy Sauce Chicken ($19 Half / $35 Whole). The soy chicken comes with a distinct floral fragrance, and the meat is exceptionally tender with a beautiful caramel coat on the skin. This is all from the result of brining the chicken overnight and poaching it in a braising liquid concocted with home-aged soy sauce and a proprietary blend of Chinese herbs and spices. Top quality rose wine from Hong Kong is added to give it a beautiful floral scent. I really enjoyed the texture of the soy sauce chicken. Unfortunately, I am not a fan of rose wine. I am more than happy to order to just have it without the rose wine.

Honey-Glazed Black Barbeque Pork Belly 4.2/5

The fatty cut and the glossy dark coat of the Honey-Glazed Black Barbeque Pork Belly ($13) resembles the crystal char siew with its translucent meat. It is well executed with the perfect balance of sweet and savoury.

Egg Noodles 3.8/5

I would recommend ordering a plate of the Hong Kong Style Egg Noodles ($3.80) to go with the rose wine soy sauce chicken and honey glazed barbeque pork belly. It is springy and comes with blanched greens. I find that it still has a hint of alkaline taste. I would suggest adding the homemade crunchy chilli sauce for a little more heat and crunch, as well as masking the alkaline taste if you don't like it.

Shrimp Dumpling Soup 4.2/5

Not to be missed is the Shrimp Dumpling Soup ($8.80) that is plump and packed with juicy minced pork, prawns, chives and crunchy black fungus.

Pork and Prawn Rolls 'Hae Zor' 4/5

The Pork and Prawn Rolls 'Hae Zor' ($7.80) is fried to golden brown and stuffed with delicious pork and prawn filling. The size is exactly quite huge than the norm, giving customers value for money.

Seabass Fillet Steamed with Signature Nonya Assam Sauce 4/5

If you like your steamed fish, the restaurant offers a selection of seabass, threadfin and cod on the menu with a choice of the housemade sauces (nonya assam sauce, old ginger sauce, teochew style and superior soy sauce).

Cod Fillet Steamed with Old Ginger Sauce 4/5

We have the Seabass Fillet Steamed with Signature Nonya Assam Sauce ($14.80) and Cod Fillet Steamed with Old Ginger Sauce ($24.80). The seabass with the nonya assam sauce comes with a sweet, spicy and tangy note which goes well with a plate of rice. As for the cod, the older ginger sauce gives it a familiar homely and comforting flavour with mild heat from the finely grated blend of ginger.

Red Grouper Fish Fillet Congee 3.5/5

For something light and comforting, there is the Red Grouper Fish Fillet Congee ($9.80). The congee is smooth and silky with thick slices of fresh red grouper, garnished with ginger, spring onions and coriander. If you have a heavy palate, you may find the congee a bit bland for your liking.

Warm Red Bean Soup with Aged Mandarin Peel and Lotus Seed 4.2/5

I would suggest wrapping up the dinner with a bowl of Warm Red Bean Soup with Aged Mandarin Peel and Lotus Seed ($4.50). The addition of the aged mandarin peel elevated the traditional dessert.

The new casual dining concept is perfect for a quick bite, as well as a family meal with a selection of noodle, congee, rice and a la carte dishes.

Note: This is an invited tasting.


Ho Fook Hei
Great World City
1 Kim Seng Promenade
#01-141
Singapore 237994
Tel: +65 62192262
Facebook
Website
Nearest MRT: Great World (TE Line)

Opening Hours:
Daily: 1130am - 330pm, 5pm - 930pm

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

Le Shrimp Ramen @ Paragon - Japanese-inspired Chinese Shrimp La Mian Concept

New at Paragon is Le Shrimp Ramen by Paradise Group. The new concept is inspired from the group's CEO visit to Japan, whereby he chanced upon a shrimp-based broth ramen stall. After month's of R&D, the new concept is born, marrying both Chinese and Japanese culinary influences which is a first in Singapore.

The highlight shrimp broth is made using fresh big prawns, baking them and then grinded to a fine texture. This is then simmered with premium conpoy for more than 8 hours, to develop the depth and umami note. A blend of spices such as star anise, cinnamon, clove and white peppercone are added for the extra robustness.

Le Signature Trio Shrimp Ramen 4.2/5

The 3-in-1 bowl will be the Le Signature Trio Shrimp Ramen ($19.90). The luscious bowl of La Mian comes with fresh prawns, handmade ebiko prawn paste and prawn dumplings. Noteworthy is the bouncy prawn paste that is shaped out of 100% prawn meat with the ebiko topping lending a crunchy touch. The prawn dumpling is always plump with fresh crunchy prawn. The highlight definitely is the shrimp-based broth. It is not your typical prawn mee broth. It is more refined in taste with a hint of smokiness.

Twister Prawn Rolls 4/5

Complete your meal with a number of appetisers and side dishes such as the Twister Prawn Rolls ($5.90) and Long Jing Tea Lava Egg ($1.90 per egg). The crispy texture of the prawn roll is very delightful. I would recommend the lave egg with the La Mian, this makes it a complete ramen experience.

Long Jing Tea Lava Egg 4.5/5

For diners that are allergy to shell fish, need not worry as there are other noodle selection such as the Red Garoupa with Pickled Cabbage Tonkotsu Ramen ($18.90). The bowl of noodles in tonkotsu ramen comes with chunky slices of red garoupa and pickled cabbage. What perks me up is the mala shiokness, which is not overpowering but lends a subtle spiciness to the whole enjoyment.

Red Garoupa with Pickled Cabbage Tonkotsu Ramen 4.2/5

Other selection on the menu includes Big Prawns and Braised Pork Rib Shrimp Ramen, Ebiko Prawn Paste Shrimp Ramen, Prawn Dumpling with Chilli Vinaigrette Ramen and more.

Note: This is an invited tasting.


Le Shrimp Ramen
Paragon
290 Orchard Road
#B1-42
Singapore 238859
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Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 1030am - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk to junction of Orchard Road, Orchard Link and Cairnhill Road. Cross the road and walk to destination. Journey time about 6 minutes. [Map]

The Wine & Gourmet Friends @ Bukit Pasoh - The Restaurant Allows You To Bring Your Own Food On Sunday

Opened in September 2018, The Wine & Gourmet Friends is an Asian tapas wine bistro located on the ground floor of a conservation shophouse on Bukit Pasoh Road. Albeit a narrow space that sits only 56 pax, it boasts a walk-in wine cellar which holds over 300 different styles of wine from over 80 old and new world wine producers, in which eighty percent are exclusive to the bistro. As the name suggests, The Wine & Gourmet Friends is all about wine over food, or vice versa, but what really lies within its core is the celebration of friendships over good wines and heart-warming food within a casual and welcoming environment. Afterall, the bistro is brought together by a group of friends with years of F&B experience under their belts.

Wines start from $6 a glass and bottles range from $25 to over $1,888, with option to drink in or takeaway. I can't read wines with my untrained palate, so if you are like me, owner William will be more than happy to help you with your purchase. To ensure that you get the most out of your purchase, an Aerating Decanter is used to efficiently and rapidly ‘open’ a bottle’s aromas and flavours. This process of decanting comprises two-steps: pouring wine into the decanter and when the wine has had sufficient time to breath, reversing the bottle to return the contents into the original bottle. This not only saves space on your table for more food, it will also prevent the mistake of accidentally mixing wines which often happens when an unmarked decanter is passed around.

Prawn & Seafood Bite 3/5

Helming the kitchen are Chef Wilson and Chef Gus, and the menu created features dishes inspired by the many that they have grown up with. The first Asian-style bite that we tried was one that we couldn't be more familiar with - Prawn & Seafood Bite (Hei Zou) ($12). This is an elevated version of Chef Wilson’s Mum’s Hei Zou, prepared with minced pork belly (hormone and antibiotic free), diced sea prawns, turnip and cuttlefish paste for bite and as a binder. I like the crunchy bits of the turnip, and appreciate the light seasoning, unlike some that filled my mouth with pepper and salt. The accompanying sweet and sour homemade achar (Peranakan spicy pickled vegetables) was addictive! I wish I had a full bowl of it to myself.

Foie Gras Lotus Leaf Rice 3.8/5

If you like Foie Gras, do order the Foie Gras Lotus Rice ($18).  Foie Gras and rice to me is an unusual combination but the chemistry between these two ingredients was better than expected. Perhaps the idea came from replacing liver with foie gras (just guessing), the role of foie gras in the rice was like that of a stir-fried pork liver but with an additional creamy texture. It was seared to attain a slight crisp on its surface, which released a layer of sweet gaminess into the savoury rice.  Being the centerpiece of a dish usually, it did not steal any limelight from the lotus leaf rice, which was just as outstanding on its own. Fragrant with oriental seasoning and condiments, Calrose rice is used instead of glutinous rice to lighten the load from your stomach.  Glutinous rice would certainly be too soft and sweet for this dish to succeed.  I love the chopped porcini and shiitake mushrooms, and the Chinese X.O. sausage which added another dimension of flavours and texture. The fried  lotus chips were not necessary, as they turned greasy towards the end.

Roast Pork Belly 3.8/5

Roast Pork Belly ($24) was a straightforward dish but deeply satisfying. The roasted Australian Bangalow sweet pork delivered what we had imagined it to be - crisp crackling with a layer of tender pork fat with no unpleasant porky taste. Like how a good piece of beef should be treated with minimum seasoning, the roast pork belly is served with a dollop of mustard and honey balsamic reduction just to kick your taste buds a bit of a kick.

Lamb Trio 3/5

This plate of Lamb Trio ($30) consists of lamb kofta, lamb rendang and rosemary grilled lamb rack, served with chilled quinoa salad and cucumber raita. Out of these 3 variations, my favourite would be the lamb rendang.  The rendang had a sweetness that helped to sooth out the gaminess of the meat. Second to that would be the lamb rack, in which I believe many would consider the fats lining the bone a delicacy.

Black Pepper Crab Noodle 3.8/5

When I first saw Black Pepper Crab Noodle ($18) on the menu, I thought it was going to be again a rendition of a prawn pasta.  But very much adhering to the characteristic of a zichar dish, chef kept the use of noodles. Wholegrain noodle us used and because it had a firmer texture than normal yellow noodles, the black pepper sauce was able to coat them without weighing them down. The soft shell crab was quite meaty and the blue swimmer crab meat pieces tasted even sweeter against the savoury blackpepper seafood broth.

Goreng Pisang 4.5/5

The dessert that we had was excellent.  Goreng Pisang ($12) with ice cream might sound really rich against the dishes we had but this is not to be missed. Banana and chocolate is a heavenly combination but chefs took this up a notch with their own homemade dark chocolate ice cream and banana fritters, served along with a 'banana kueh' and 'banana leather'.  The batter of the fritters was airy and the banana within had soften under the heat and bursting with sweetness.  The banana kueh had a sticky and dense texture but not too sweet, which acted as a textural support for the dish. The banana leather was paper thin like chips and so moriesh.

What I find interesting here is the Sunday BYOF (Bring Your Own Food!). The kitchen will be closed on Sunday, but The Wine & Gourmet Friends stays open from noon to 9pm and you are invited to Bring Your Own Food – home-cooked or otherwise, for a day out with family and friends. All you need to do is only order a bottle of wine (minimum one bottle for every four guests) to enjoy your meal within the bistro. If you need help with your wine pairing, William and his team will be here as well.

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.


The Wine & Gourmet Friends
48 Bukit Pasoh Road
Singapore 089859
Tel: +65 62241982
Facebook
Website 
Nearest MRT: Outram Park (Ew Line, NE Line)

Opening Hours:
Mon-Sat: 12pm - 11pm
Sun: 12pm - 9pm

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

Quan Ji @ Amoy Street Food Centre - Go For The Noodle Dishes But Skip The Cooked Items

Occupying two stalls at Amoy Street Food Centre is Quan Ji, a zichar stall located at level 1 of the food centre. Started in Hong Kong Street back in 1965, it has been relocated to Carpenter street before settling at its current location. The stall is now helmed by Tony Liew, a third generation hawker known for dishing out noodle dishes infused with wok hei.

Yellow Cloth Noodle 4.5/5

A dish not known to many is the Yellow Cloth Noodle. The name came from the layer of fluffy egg omelette with prawn that is laid over the egg noodles. The egg noodles may look kind of ordinary without any gravy or sauce but you will be in for a surprise. The delectable egg noodles have been blanched and tossed in lard, infused with a coat of aroma.

Beef Hor Fun 4/5

The other noodle dish we tried is the Beef Hor Fun. Love the tender beef in the plate of hor fun that is drenched in a dark savoury sauce.

Prawn Roll 3/5

Besides the noodle dishes, we also ordered a couple of their cooked items to go with our carbo. The Prawn Roll was fried to a beautiful crispy brown with a soft innard. I agreed with my friend that it lacked a textural bite to it.

Kailan with Sliced Fish 3/5

Even the health promotion board has to remind the public to eat their greens, so we obediently ordered a plate of Kailan with Sliced Fish. The sliced fish was rather pedestrian but the greens still retained a good crunch to it.

Braised Tofu 2.5/5

My less favourite dish has to be the Braised Tofu. The tofu is silky but the whole dish is still too starchy.

Pork Ribs 3.5/5

While I enjoyed the Pork Ribs (Pai Gu Wang) which have been coated in a delicious sweet-vinegary sauce, the pork ribs are not very meaty.

Overall I think the cooked dishes are decent but not something to shout about. However I would recommend going for the noodle dishes such as the yellow cloth noodle and beef hor fun. We actually wanted to try the prawn paste chicken, unfortunately it was sold out during our visit.


Quan Ji
Amoy Street Food Centre
7 Maxwell Road
#01-56/57
Singapore 069111
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Wed-Sun: 11am - 130pm, 430pm - 1030pm
(Closed on Mon-Tue)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk to Amoy Street Food Centre. Journey time about 5 minutes. [Map]

Wee's Family Seafood @ Bukit Merah Central - A New Zi Char Place In Bukit Merah Central

It is great to know that my friend Milton from Wee's Family Coffee Shop has opened a 2nd branch nearer to my place at Bukit Merah Central named Wee's Family Seafood. The new branch is actually located behind an industrial building, hidden from the main road. It took up a stall inside the industrial canteen which is quite spacious and airy.

Prawn Paste Chicken Wings 3.8/5

We started with the Prawn Paste Chicken Wings ($8/$12/$16) which are coated in a light crispy batter. The chicken wings were also moist and juicy inside with a hint of prawn paste. I personally prefer the prawn paste flavour to be stronger.

Handmade Prawn Roll 4.5/5

One of our favourite items is the Handmade Prawn Roll ($10/$15/$20). The prawn roll is generously stuffed with many delectable ingredients such as minced pork, mushroom and crunchy chestnut. Marinated in five spice powder and encased in a thin crispy beancurd skin, this is best eaten together with the accompanying sweet sauce.

Green Dragon Chives 4/5

A common greens on the menu is the Green Dragon Chives ($10/$15/$20). Simply stir fried, I like the used of bean sprouts together with the green dragon chives for the extra crunch and bite.

Lamb 3/5

The Lamb ($25) probably is a rather rare dish to find in a zichar menu. I actually quite enjoy the red meat but my dining company is not a fan of the gaminess.

Crispy Pig Knuckle 2.8/5

A dish that required improvement is the Crispy Pig Knuckle ($30). While we enjoyed the crispy skin but we felt the whole execution was rather bland. It felt like the kitchen has forgotten to season it.

Assam Red Snapper Fish Head 3.8/5

For the price, I thought the Assam Red Snapper Fish Head ($24) is rather worth it  Not only was the fish head fresh, it was huge and meaty. Being an assam fish head lover, I think the dish is not sour and spicy enough. The flavours can be intensified further.

Salted Egg Crayfish 4.2/5

Wrapped in a thin batter and coated with salted egg sauce is the Salted Egg Crayfish ($20). What I applauded is the effort to de-shell the crayfish. Its like removing the barrier for the sauce to marry with the succulent crayfish. The batter which replaced the shell, provided the extra layer of texture to the dish.

Three Egg Fu Zhou Mee Sua 3/5

Last but at least we had the Three Egg Fu Zhou Mee Sua ($10/$15/$20). Once again this is a dish I do not usually see in zichar menu. The texture of the noodle is quite similar to those Ban Mian stall's you mian. I thought the dish has great potential but again it was under seasoned. I ended up mixing the mee sua with the sambal chilli to elevate the flavour.

Overall I felt the new branch still fell short in standard compare to the main outlet in Bedok Reservoir Road. Most of the dishes also felt a bit light handed. I thought they can be a little more bold in their seasoning.


Wee's Family Seafood
Blk 1003 Bukit Merah Central
#01-3752
Singapore 159836
Tel: +65 62755711/98798868
Facebook
Nearest MRT:

Opening Hours:
Daily: 1130am - 230pm, 530pm - 1030pm

Direction:
1) Alight at Tiong Bahru MRT station. Take Exit A. Walk to bus stop at opposite Tiong Bahru Plaza (Stop ID 10161). Take bus number 5. Alight 3 stops later at Bukit Merah Central Bus Interchange. Walk to Bukit Merah Central road. Turn left and walk down the road. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Tiong Bahru MRT station. Take Exit A. Walk to bus stop at opposite Tiong Bahru Plaza (Stop ID 10161). Take bus number 16 and 851. Alight 4 stops later at Bukit Merah Central Bus Interchange. Walk to Bukit Merah Central road. Turn left and walk down the road. Walk to destination. Journey time about 15 minutes. [Map]