Showing posts with label Prawn. Show all posts
Showing posts with label Prawn. Show all posts

Tuesday, January 28, 2025

Shisen Hanten by Chen Kentaro @ Hilton Orchard Singapore - Celebrates Year of The Snake With a Variety of Festive Set Menus

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Chūka Szechwan Ryori specialist Shisen Hanten by Chen Kentaro celebrates the upcoming Chinese New Year with a variety of festive set menus, à la carte offerings, as well as festive goodies available for takeaway.

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The renovated space is stunning, with a high ceiling and well-curated art pieces throughout. Befitting its Michelin-starred status, the service here is attentive, gracious and thoughtful, capturing the essence of omotenashi, the quintessentially Japanese spirit of hospitality.

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The Abundance Set Menu ($208++ per guest) is an elegant 8-course experience designed to delight the senses. Other festive set menus, ranging from $168++ to $388++ per guest, are also available for dine-in from 12 January to 12 February 2025.

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Abalone and Madai Yu Sheng 4.5/5

The evening commenced with an Abalone and Madai Yu Sheng presented to the table. This festive favourite features tender slices of abalone and Japanese Madai (Sea Bream). It is accompanied by a vibrant mix of shredded carrots, green and white radishes, pickled ginger, and cucumbers, and the dish is finished with a calamansi plum sauce, sesame oil, and a sprinkling of crushed peanuts. We tossed it well and high for good luck and enjoyed this refreshing start to the meal.

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Crab Roe Foie Gras Chawanmushi with Bird’s Nest 5/5

Next came a dish of Crab Roe Foie Gras Chawanmushi with Bird's Nest, served in its own warmer. This dish was silky and rich, using carefully hand-picked crab that lent it a delicate sweetness. Each spoonful was warm and totally luxurious, especially with the added indulgence of Bird's Nest on top.

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Stir-Fried Prawns with Basil Sauce 4.5/5

Our next dish was Stir-Fried Prawns with Basil Sauce. It featured a plump, juicy prawn coated in a fragrant, aromatic basil sauce. The prawn was slightly crisp and very fresh, with firm yet tender flesh. Eaten with the basil sauce, it was simply delicious!

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Steamed Seasonal Fish Fillet with Pickled Peppers 4.2/5

Following the prawn was the Steamed Seasonal Fish Fillet with Pickled Peppers. We were presented with Kinmedai, prized for its sweet, clean taste and firm texture, which is a bit richer than other white fish. It was served with pickled peppers and topped with a chilli blend for a subtle kick of spice. While the sauce was excellent, I found the fish itself to be slightly overcooked.

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Wok Fried Hokkaido Shirobuta Pork with XO Sauce 4.2/5

The Wok-Fried Hokkaido Shirobuta Pork with XO Sauce was served with a medley of vegetables, such as asparagus, peppers, and mushrooms. Shirobuta is known for its fine, even marbling in the meat, which gives it a juicy, melty mouthfeel. The tasty XO Sauce also enhanced the overall flavour of the pork.

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Braised Australian 4-head Whole Abalone with Mushrooms in Oyster Sauce 4.8/5

I really enjoyed the Braised Australian 4-head Whole Abalone with Mushrooms in Oyster Sauce, which had very comforting flavours. The abalone had a smooth, delicate texture that wasn't rubbery or tough and absorbed the delicious sauce it was sitting in. I also liked that they cooked it with some crisp lettuce for a slight crunch. The sauce was so good. I would have loved to eat it with white rice or stewed noodles if I had not already been so full!

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Wok-fried Glutinous Rice with Chinese Sausages topped with Crispy Sakura Shrimps 4.5/5

Despite being so full, I couldn't resist trying the Wok-fried Glutinous Rice with Chinese Sausages, topped with Crispy Sakura Shrimps. The rice was fragrant and aromatic, infused with the rich flavour of the Chinese sausages. The rice was nice and sticky, with a slightly chewy texture.

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Double-boiled Hashima with Dried Longan and Crispy Duo-flavour Nian Gao Roll 4/5

For dessert, we were treated to a bowl of Double-boiled Hashima with Dried Longan, as well as a Crispy Duo-flavour Nian Gao Roll. The Hashima, with its soft, gelatinous texture, is believed to be rich in collagen, offering both beauty and health benefits. Cooked with longan and dates, it was light and subtly sweet.

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However, my personal preference was the crispy Nian Gao roll, wrapped in spring roll skin. In addition to the traditional nian gao, it also featured a pandan-flavoured version, adding an interesting twist to the roll.

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As my dining companion doesn't eat Hashima, the staff kindly offered her a bowl of mango sago instead, which was a tangy and very refreshing end to her meal.

Overall, dining at Shisen Hanten is a real treat and a memorable experience from start to finish. With its refined cuisine, sophisticated ambience and impeccable service, it's definitely the kind of place to bring someone you'd like to impress. Wine and tea pairings are also available to complement your dining experience.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


Shisen Hanten by Chen Kentaro
Hilton Singapore Orchard
Level 35
333 Orchard Road
Singapore 238867
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

Friday, January 17, 2025

Xin Cuisine Chinese Restaurant @ Holiday Inn Singapore Atrium - Celebrate the Year of the Snake with Culinary Indulgence

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Usher in the Year of the Snake at Xin Cuisine Chinese Restaurant at Holiday Inn Singapore Atrium with a delightful selection of festive takeaways, available from 1 December 2024, and opulent set menus for dining in, starting 3 January 2025.

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Sliced 2-Head Abalone Yu Sheng 4.5/5

The festive takeaways include the luxurious Sliced 2-Head Abalone Yu Sheng, which pairs tender, premium two-head abalone with a vibrant medley of shredded vegetables. Served with their signature zesty plum sauce, the yu sheng delivers a delectable balance of flavours and textures, offering a refreshing and auspicious start to the meal.

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Radish Cake with Preserved Meat 3.5/5

The Radish Cake with Preserved Meat ($62) exuded a sense of homely comfort, offering a nostalgic and satisfying bite. It makes an ideal addition to any reunion meal enjoyed in the warmth of your home.

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Roast Suckling Pig Stuffed with Glutinous Rice and Preserved Meat 3/5

The roast meat offerings include Roast Suckling Pig Stuffed with Glutinous Rice and Preserved Meat, which requires a one-day advance order. The skin was beautifully caramelised, and crispy, but the meat leaned slightly towards the tougher side. The glutinous rice with preserved meat was flavourful and had a hearty bite.

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Treasure Duck Whole 5/5

The Treasure Duck Whole is another festive highlight. It features a glistening, well-stuffed duck complemented with premium ingredients like sea cucumber, tendons, mushrooms, and dried oysters. The duck itself is fork-tender and light on the palate, ideal for such a celebratory feast.

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Sautéed Prawn, Sliced Conch, and Mushroom in X.O. Sauce 4/5

For those dining in, the banquet menu starts at $768++ for six and includes an array of sumptuous dishes. The Sautéed Prawn, Sliced Conch, and Mushroom in X.O. Sauce stood out with its combination of succulent prawns, tender conch, and mushrooms, enhanced by the crunch of sliced asparagus.

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Double-Boiled Sea Whelk Chicken Soup 4/5

The Double-Boiled Sea Whelk Chicken Soup with Morel Mushrooms and Bird's Nest added a luxurious and nourishing touch to the meal, with the bird's nest enhancing its indulgent appeal.

Xin Cuisine's Chinese New Year takeaways are available for order from 1 December 2024 to 9 February 2025 through our e-shop (holidayinnatrium.oddle.me), with collection or delivery from 3 January to 12 February 2025. Order by 31 December 2024 to enjoy an exclusive 15% early bird discount.

IHG One Rewards Dining Privileges IHG One Rewards members dining at Xin Cuisine Chinese Restaurant or ordering from the takeaway menu will receive a 25% off return voucher.

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.


Xin Cuisine Chinese Restaurant
Holiday Inn Singapore Atrium
Level 4
317 Outram Road
Singapore 169075
Contact: +65 31382531
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Nearest MRT: Havelock Road (TE Line)

Opening Hours:
Mon: 1130am - 3pm, 530pm - 930pm
Tue: 1130am - 3pm
Wed-Fri: 1130am - 3pm, 530pm - 930pm
Sat-Sun: 1130am - 1pm, 115pm - 3pm, 530pm - 930pm

Direction:
1) Alight at Havelock MRT station. Take Exit 5. Walk to destination. Journey time about 3 minutes. [Map]

Monday, December 16, 2024

Shisen Hanten by Chen Kentaro @ Hilton Orchard Singapore - Embarking A New Chapter for Chuka Szechwan Ryori

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After five months of renovation, the 1-Michelin-starred Shisen Hanten by Chen Kentaro at Hilton Orchard Singapore reopens on 16 December 2024 with a refreshed interior and elevated dining experience. Known for its unique Chuka Szechwan Ryori — a refined take on Szechwan cuisine adapted to Japanese tastes — the restaurant continues to impress with its culinary excellence.

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Xiao Long Bao 4.2/5

Our dinner began with a seasonal exclusive from the Chef's Table Experience, the Monkfish Xiao Long Bao. The steamed dumpling features a luxurious filling of monkfish liver and minced pork, paired with grated daikon purée and mala sauce on the side. Each bite offered a perfect harmony of textures and rich, umami flavours that elevated the classic xiao long bao to an indulgent delicacy.

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Peking Duck Roll 4.5/5

The Peking Duck Roll at Shisen Hanten puts a creative twist on the beloved classic. Thinly sliced Peking duck is wrapped in a steamed pancake with apple slices, cucumbers, and spring onions. The final touch sets it apart: the wrap is pan-fried for a light, crispy texture that adds a delightful contrast to the succulent duck and fresh accompaniments.

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Shisen Hanten Five Signature Appetisers 4.2/5

The Shisen Hanten Five Signature Appetisers showcase Shisen Hanten's mastery of sauces and diverse flavour profiles. The platter includes Jellyfish, Chilled Steamed Chicken with Spicy Sesame Sauce, Angel Prawn, Tofu and Century Egg, and Char Siew. Each item highlights carefully crafted sauces such as Tang Cu (糖醋), La Jiao You (辣椒油), and Dou Ban Jiang (豆瓣酱), perfectly complementing the fresh, high-quality ingredients.

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Foie Gras Chawanmushi with Alaskan Crab 4.8/5

An iconic signature dish, the Foie Gras Chawanmushi is elevated in the Chef's Table Experience with the addition of Alaskan Crab. The smooth, velvety custard is paired with sweet crab meat and roe, painstakingly handpicked by the kitchen team. This labour-intensive preparation reflects Shisen Hanten's dedication to cooking "from the heart," creating an indulgent and heartwarming dish.

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Steamed Kinmedai with Hot and Sour Sauce with Fresh Yuba 4.5/5

The Steamed Kinmedai is a new dish that embodies the essence of Chuka cuisine, bridging Japanese and Chinese flavours. The delicate, versatile golden eye snapper is perfectly paired with a hot and sour sauce made from Hainan pickled chillies, creating a flavourful, balanced, and unique dish for Shisen Hanten.

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Szechwan-style Stir-fried Hokkaido Mangalica Pork (Chengdu Style) 5/5

Another standout dish is the Szechwan-style Stir-fried Hokkaido Mangalica Pork, which features twice-cooked pork with Japanese garlic shoots. Diners can choose between Chengdu Style, made with fermented broad bean chilli sauce (Dou Ban Jiang), or Chen Kenmin's Style, where Japanese ingredients replace the traditional Dou Ban Jiang. This dish pays homage to the origins of Chuka cuisine, showcasing both tradition and adaptation.

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Wagyu Beef Tendon Chen's Mapo Tofu 5/5

A visit to Shisen Hanten would be incomplete without trying their legendary Chen's Mapo Tofu, a legacy dish perfected over three generations. This version includes wagyu beef tendon, adding a creamy richness to the silky tofu and robust chilli oil. The fermented Dou Ban Jiang lends an authentic depth of flavour and the dish pairs beautifully with a bowl of steamed rice for a comforting and satisfying meal.

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Szechwan Jelly with Seasonal Fruits 4.8/5

To conclude the meal, the Szechwan Jelly with Seasonal Fruits provides a light, refreshing end to the rich and savoury dishes. This dessert features sweet, seasonal persimmons, which add a natural sweetness to the smooth jelly — a perfect balance of flavours and textures.

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The reopening of Shisen Hanten by Chen Kentaro marks an exciting chapter for the restaurant. It combines a refreshed ambience with elevated dishes that pay homage to its Chuka Szechwan Ryori roots. The Chef's Table Experience offers exclusive seasonal creations that further enhance the dining journey. It is a culinary destination not to be missed for both loyal fans and new diners.

Note: This is an invited tasting.


Shisen Hanten by Chen Kentaro
Hilton Singapore Orchard
Level 35
333 Orchard Road
Singapore 238867
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

Thursday, November 14, 2024

Yang Ming Seafood (Kelong) @ Vivocity - Popular Homegrown Live Seafood Restaurant Opens First In-mall Restaurant with a Kelong Theme Interior

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Yang Ming Seafood, a well-loved homegrown seafood restaurant with branches in Bishan and Ubi, has launched its first in-mall waterfront outlet at VivoCity. Designed to evoke an authentic fish kelong experience, the largest of its three outlets seats up to 250 guests. It features a wine cellar, wooden floorboards, beams, fish nets, and live seafood tanks that all highlight the restaurant's commitment to freshness.

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Charcoal Roasted Suckling Pig 4.2/5

The Charcoal Roasted Suckling Pig ($268) is a quintessential celebratory dish. Freshly roasted to order, the suckling pig arrives with incredibly aromatic and crispy skin — a perfect centrepiece for sharing.

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NEW Fragrant Crispy Rice Crab 4/5

A standout addition to the menu is the Fragrant Crispy Rice Crab ($11 per 100g for Sri Lankan Crab, $10 per 100g for Indonesian Crab). This innovative dish offers a refreshing change from the traditional Singapore Chilli Crab. Paired with fragrant, crispy rice, the dish marries texture and flavour in a unique way, showcasing the crab's succulent, natural sweetness.

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Crab Stewed Bee Hoon 4.2/5

Another crab option we tried was the Crab Stewed Bee Hoon ($11 per 100g for Sri Lankan Crab, $10 per 100g for Indonesian Crab). The silky bee hoon absorbs the robust, crustacean-rich flavours of the crab, resulting in a comforting, flavour-packed dish.

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NEW Chicken Broth with Baby Cabbage 4.8/5

The Chicken Broth with Baby Cabbage ($88) is a crowd favourite, delivering a hearty, comforting experience. The broth is sweetened by chicken essence and baby cabbage, making it a light yet flavourful choice that’s perfect for group dining.

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NEW Basil Sauce Live Prawn 4/5

Next up was the Basil Sauce Live Prawn ($28 for 300g, $40 for 500g, $78 for 1kg). This new addition offers a refreshing twist, with basil’s fragrant aroma enhancing the fresh, succulent prawns. The basil sauce brings an unexpected yet delightful flavour to the dish.

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Minced Garlic Steamed Clam 4.2/5

The Minced Garlic Steamed Clam ($35 for 500g, $68 for 1kg) features plump, juicy clams steamed with fragrant minced garlic. Each bite captures the natural sweetness of the clams, complemented by the garlic’s savoury aroma.

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NEW Braised Whole Tripe & Brisket 4.5/5

One of the evening's highlights was the new Braised Whole Tripe & Brisket ($108). This dish requires a pre-order and is well worth the wait. The beef tripe is stuffed with tender brisket and tendon, all in a flavourful, slightly spicy brown sauce. The complex layers of texture and taste make it a must-try for offal lovers.

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NEW Dry Braised Pork Ribs 4/5

Another new menu item, the Dry Braised Pork Ribs ($20, $30, or $40), features tender, juicy pork ribs with a sauce that's been expertly absorbed into the meat. The ribs are a satisfying option, especially for those who enjoy bold, concentrated flavours.

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Andrew Lobster 4.2/5

The Andrew Lobster is an iconic dish at Yang Ming Seafood. It is a dish my friend shared with the owner that he had in Hong Kong, and after much R&D, the chef created this dish, which became a hit with many foodies. The creation features silky chee cheong fan (rice noodle rolls) accented with fried shallots, fried garlic, and premium soy sauce. It's easy to see why; the dish strikes a perfect balance of flavour and texture, with each element enhancing the others.

Yang Ming Seafood's new VivoCity outlet is an impressive addition to the dining scene. With an emphasis on fresh, live seafood and authentic flavours, the restaurant delivers both innovation and comfort. The inviting kelong-inspired ambience and diverse menu make it an excellent choice for seafood lovers who enjoy quality dishes in a unique waterfront setting. Whether you're there for classic favourites or new creations, Yang Ming Seafood promises a memorable dining experience.

Note: This is an invited tasting.


Yang Ming Seafood (Kelong)
VivoCity
1 Harbourfront Walk
#02-158/159
Singapore 098585
Tel: +65 65133009/ 80289907
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Nearest MRT: Harbourfront (CC, NE Line)

Opening Hours:
Daily: 11am - 3pm, 5pm - 10pm

Direction:
1) Alight at Harbourfront MRT station. Take Exit C or E. Walk to destination. Journey time about 3 minutes. [Map]

Friday, September 27, 2024

PS.Cafe @ One Fullerton - Celebrates its 25th Anniversary with Blast from the Past Menu

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PS.Cafe celebrates its 25th anniversary with a special "Blast from the Past" menu, available from September 1 to 30. The menu revives five of the café's most beloved dishes from over the years, priced at $25 each, with a dessert and a handcrafted cocktail for $12.50 each.

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Chicken Tau Kwa Burger 3/5

We began with the Chicken Tau Kwa Burger ($25) from the anniversary menu and the Pecorino Cauliflower Gratin ($15) from the current menu. The Chicken Tau Kwa Burger debuted in 2006 at PS.Cafe's Paragon branch features tender chicken breast sandwiched between two fried tau kwa, dressed with tangy dried chilli oil. It's a high-protein, visually appealing dish, but it tasted and felt rather functional than satisfying.

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Pecorino Cauliflower Gratin 4/5

The Pecorino Cauliflower Gratin was a delightful side, with well-roasted cauliflower florets in béchamel, seasoned with garlic and sesame crumbs. However, I felt that a bit more cheese could have added extra depth and richness.

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King Prawn Paella 3/5

Another item from the special menu, the King Prawn Paella ($25), leaned more towards a Pearl Barley risotto than a traditional paella. That said, the texture of the pearl barley, combined with chunks of chorizo and sweet corn, offered a chewier bite than the usual bomba rice, adding an enjoyable textural twist to the dish.

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Miso Black Cod 3/5

We tried the Miso Black Cod ($42) from the current menu with Grilled Pumpkin, Cha Soba, and Greens. Unfortunately, the fish itself wasn't at its best, and the miso flavour was lacking. The tasty accompanying sides made up for it.

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Lemon Steamed Pudding 2.5/5

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Double Chocolate Blackout Cake 4/5

For dessert, the special Lemon Steamed Pudding ($12.50) was a lemon steamed cake served with homemade lemon custard sauce and a scoop of vanilla ice cream. It was overly sweet for my taste. In contrast, the classic Double Chocolate Blackout Cake ($18) had a better balance of bitter-sweetness and indulgence.

For opening hours and reservations, kindly visit www.pscafe.com

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.


PS.Cafe
One Fullerton
1 Fullerton Road
#02-03B/04
Singapore 049213
Tel: +65 6708 9288
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Nearest MRT: Raffles Place (EW, NS Line)

Opening Hours:
Mon-Fri: 11am - 10pm
Sat-Sun: 10am - 10pm

Direction:
1) Alight at Raffles Place MRT. Take Exit A or B. Walk to Clifford Centre and then Change Alley. Take escalator to level 2. Cross the road using the OUE Link. Turn left towards Fullerton Bay Hotel. Walk to towards the bay and destination. Journey time about 8 minutes. [Map]