Rong Fa Cheng Tng @ Havelock Road Food Centre - Traditional Dessert at $1 Only

Looking for some cheap traditional desserts? I came across Rong Fa Cheng Tng at Havelock Road Food Centre the other day and noticed the stall steals dessert as cheap as $1. This is a price point that you hardly can find it at food centre anymore.

Pulut Hitam 3/5

The Pulut Hitam ($1) comes with a spoon of coconut milk which allows customer to add into the black glutinous rice dessert to their preference. The sweetness of the dessert was rather balanced with the bonus of dried longan. However I thought it was a bit on the watery side.

Cold Cheng Tng 2.8/5

The Cold Cheng Tng ($1) is quite disappointing with the substitution of the traditional ingredients used in the traditional dessert with canned peach and jelly. The longan soup was rather bland too. It tasted more like syrup water. For an additional $2, you get to have gingko nuts.

Besides the pulut hitam and cheng tng which I tried, the stall sells a variety of desserts too. Most of the them are around $1,50 with the most expensive item at $2. While the dessert is not the best I have tried, it is definitely one of the cheapest I have found.


Rong Fa Cheng Tng
Havelock Road Cooked Food Centre
Blk 22A Havelock Road
01-09
Singapore 162022
Nearest MRT: Tiong Bahru (EW Line)

Opening Hours:
Daily: 9am - 9pm

Direction: 
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to Bukit Ho Swee Link. At Bukut Ho Swee Link, turn left and walk to Jalan Bukit Ho Swee. At Jalan Bukit Ho Swee turn right and walk to Jalan Klink. Walk down Jalan Klink and look out for a staircase that goes down the slope. Take the staircase to the bottom. Turn right and follow the covered walkway to destination. Journey time about 5 minutes. [Map]

Wan Hao Chinese Restaurant (萬豪軒) @ Singapore Marriott Tang Plaza Hotel - Re-opens With A New Menu

Wan Hao Chinese Restaurant (萬豪軒) on level 3 of Singapore Marriott Tang Plaza Hotel has re-opened its door after a major refurbishment. With the relaunch, Executive Chinese Chef Brian Wong Shiuh Yean has curated a new menu, ranging from dim sum to a la carte dishes showcasing classic Cantonese cuisine that are familiar and comforting, yet refined and exquisite with the use of the finest, fresh ingredients.

Dim Sum 4.2/5

From the new dainty dim sum creations, we tried the Steamed Shrimp Dumpling with Black Truffle and Cordyceps Flower ($6 for 2pc), Crispy Mango Prawn in Rice Roll ($6.50 per portion) and Deep Fried Taro Dumpling with Mini Abalone and Scallop ($10.50 for 2pc). I really enjoyed each and everyone of them. The chef has elevated the enjoyment of dim sum to a more refine level.

Stewed Bird's Nest with Egg White, Crab Meat and Superior Soup 3.5/5

We were specifically told not to pour the superior soup into the Stewed Bird's Nest with Egg White and Crab Meat ($68 per pax). We are told to taste it separately. One mouthful of the bird's nest with egg white and crab meat with a sip of the superior soup. It allows you to appreciate the individual components more and how they come together as a complete dish.

Deep Fried Prawn with Black Truffle Mayonnaise, Broccoli 4/5

Deep Fried to golden brown with a thin batter, the Deep Fried Prawn with Black Truffle Mayonnaise ($35 small) was fresh and crunchy. The rich and creamy black truffle mayonnaise sauce is a delectable substitution of the usual wasabi or salted egg sauce.

Wok Fried Iberico Pork with Home Style Spiced Sauce 4/5

The Wok Fried Iberico Pork with Home Style Spiced Sauce ($30 small) is served together in a yam basket that can be eaten. The iberico pork was not only juicy and tender, it has a robust blend of sweetness and spiciness that is rather appetizing. It made me craved for a bowl of white rice to go with it.

Braised Japanese Ramen with Lobster Meat in Superior Soup 3.5/5

The Braised Japanese Ramen with Lobster Meat in Superior Soup ($16 per pax) received mixed opinions around the table. While some enjoyed the lightness in flavour, others find it on the bland side. I am with the latter. We were later informed that the chef used the porridge water to make the superior soup. Something new to me and it could also be the reason why the soup was on the bland side.

Deep Fried Crispy Durian 4.5/5

Last but not least, we have the Deep Fried Crispy Durian and Chilled Coconut Pudding with Purple Glutinous Rice Sauce to wrap up the sumptuous dinner. The deep fried durian is simply irresistible with its crispy exterior and sweet, creamy interior. It was pure heaven for durian lover.

Chilled Coconut Pudding with Purple Glutinous Rice Sauce 4.2/5

The Chilled Coconut Pudding with Purple Glutinous Rice Sauce is a refreshing dessert which is an modernized rendition of the traditional pulut hitam. I like the idea of the chilled coconut pudding which was made using pure coconut juice. The whole execution was well balanced and enjoyable.

Staying true to the philosophy of Cantonese cuisine, Chef Brian focuses using only the best ingredients and its special execution to seduce the palate. He has leveraged on the natural flavours of each ingredient to enable the specialties to shine through, while reducing the usage of sugar, oil and salt, without compromising with the interplay of taste, texture, imagination and presentation.

Note: This is an invited tasting.


Wan Hao Chinese Restaurant (萬豪軒) 
Singapore Marriott Tang Plaza Hotel
Level 3
320 Orchard Road
Singapore 238865
Tel: +65 68314605
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun & PH: 1130am - 3pm, 630pm - 1030pm

Direction:
Alight at Orchard MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

Peach Garden Chinese Dining @ Changi Airport Terminal 2 - You Do Not Need An Air Ticket To Eat London Duck

Passengers travelling in and out of Changi Airport now can indulge in traditional Chinese food with contemporary flair at the newly opened Peach Garden Chinese Dining at Terminal 2 departure hall. The restaurant features an all day dining menu including its well loved signature creations and classic dishes, and good selections of dim sum.

Fried Carrot Cake in X.O. Sauce 4/5

We started with something light on the menu in the Fried Carrot Cake in X.O. Sauce ($9.80). The radish cake comes in huge chunky cube with crispy edges tossed in the aromatic X.O. sauce. It is further coated with egg to enhance the flavour with the bean sprouts giving it the extra crunchiness.

Double-boiled Shark's Bone Cartilage Soup 4.5/5

To warm our stomach before starting on the mains, we had the Double-boiled Shark's Bone Cartilage Soup with Bamboo Pith, Dried Scallop and Fish Maw ($26 per portion). The collagen rich soup is comforting and packed with beautiful flavours, infused with the essence of the delicacies.

Crisp-fried Prawn with Wasabi Salad Cream 4.2/5

A dish that will delight the youth is the Crisp-fried Prawn with Wasabi Salad Cream ($23.80). The crunchy and plump prawn is coated in a vibrant wasabi salad cream sauce that will stimulate the nasal passages with its pungency. A sensorial experience in the execution.

Braised Homemade Beancurd with Fresh Crab Meat and Local Spinach 4.2/5

For a balance diet, we ordered the Braised Homemade Beancurd with Fresh Crab Meat and Local Spinach ($18). This is like a three in one dish. You get to have your vegetable, silky tofu and fresh sweet crab meat.

Stewed Vermicelli with Sliced Fish, Bitter Gourd and Black Bean Sauce 4.5/5

One of my favourite dishes is the Stewed Vermicelli with Sliced Fish, Bitter Gourd and Black Bean Sauce ($16). I enjoyed how the black bean sauce coupled with the wok-hei aroma gave the stewed vermicelli a character on its own. The addition of sliced fish and bitter gourd is like jewels on a crown, completing the homely and yet comforting noodle dish.

Roasted London Duck 4.5/5

A highlight at Peach Garden Chinese Dining has to be the used of the London Duck, also known as the wagyu of duck. The reason why the Roasted London Duck ($68 Whole/ $35.80 Half/ $18 small) is gaining popularity in Singapore its because of the succulent texture and that layer of fats underneath the skin. This is one dish that you must order from the menu.

Roasted Crispy Pork Cube 4.2/5

Since we are already having the roasted london duck, might as well add on the Roasted Crispy Pork Cube ($12.80 per portion) to the platter. The crackling skin, together with the succulent and juicy meat is just too good to be only be served in portion in accordance to the number of guests. I wish there are more of it.

Wrapping up our wonderful lunch in a sweet note, we have the Chilled Fresh Mango, Sago with Pomelo ($8) and Chilled Black Glutinous Rice with Ice Cream ($8). For an additional $3, the desserts are served in a coconut husk. I could not decide which is my favourite as both are as good, so we ended up sharing to enjoy the best of both world.

Be it that you want to have a quick lunch before flying off , to host a business lunch or family gathering, the restaurant offers the perfect setting to do so with its 180 seating capacity and three private room. In celebration of its opening, the restaurant is offering an opening special for its signature suckling pig at $168 (U.P. $238). Advance order is required. Diners will also get to enjoy a complimentary serving of deep fried chicken in szechuan style. The opening specials will be available up to 31 August 2016 only.

Note: This post was brought to you by Peach Garden.


Peach Garden Chinese Ding
Changi Airport Terminal 2
Departure Hall
60 Airport Boulevard
#036-084
Singapore 819643
Tel: +65 63863033
Facebook
Website
Nearest MRT: Changi Airport (EW Line)

Opening Hours:
Daily: 1030am - 11pm

Direction:
1) Alight at Changi Airport MRT station. Take Exit A. Take the escalator to departure hall. Walk to destination. Journey time about 5 minutes. [Map]

Ujong @ Raffles Hotel

Ujong at Raffles Hotel Singapore is opened by Shen Tan who is better known as "Madam Tan" in the social media communities. The chef behind the now defunct Wok & Barrel has made a come back with her modernize Singapore cuisine taking over Empire Cafe at Raffles Hotel. Besides her signature dishes from Wok & Barrel, Shen Tan has also created a couple new creations for the new restaurant.

Nasi Lemak Beef Rendang 4/5

Not to be missed is the famous Nasi Lemak with Beef Rendang ($19.90) accompanied with achar, ikan billis and fried egg. Shen Tan used to run a nasi lemak stall at Maxwell market before opening wok & barrel. It is glad to know that we can still eat her famous nasi lemak at Ujong. The nasi lemak set also comes with a choice of curry chicken, lamb curry, five spice roast pork, crispy fried chicken, crispy pork, chicken wings and banana leaf wrapped grilled fish with otak rempah.

Fish Curry Laksa 3.8/5

I have the opportunity to try the Fish Curry Laksa ($23.90) back then at Wok & Barrel and it was very memorable for me. Hence I requested for the dish again at Ujong. However they have made some adjustment to the dish at Ujong. The fish laksa pasta which comes with fried fish, cucumber and tomatoes is now more lemak with a richer curry laksa gravy that is being reduced to coat the laksa beehoon. If my memory does not fail me, the previous version was more tangy with the distinct fish curry flavour.

Har Zi Meen 4/5

One of the new creations in the menu is the Har Zi Meen ($17.90) or also known as Prawn Flavoured Noodles. The very springy noodles is tossed in an Indomie inspired dressing of kicap manis, onion and garlic that comes with a choice of crispy pork or chicken. The presentation may look kind of boring but you will be surprised by the rich burst of flavours that comes with each mouthful of the noodles.

Puloh Hitam Pudding 4.2/5

Lastly to wrap up the dinner, I had my favourite puloh hitam dessert. However the traditional dessert at Ujong is given a new live with its deconstructed approach in the Puloh Hitam Pudding ($15.90) with gula melaka butterscotch served with coconut ice cream. I like the new interpretation with the taste and flavours being kept very similar and close to the traditional puloh hitam dessert.

It is definitely a welcome return for Shen Tan at Ujong with his modern interpretation of Singapore cuisine. I think she has brought Singapore cuisine to a new level. While I could understand the price point of the dishes, it could still be a long winding road before the locals can accept paying the amount for hawker fare dishes where they can get something similar and cheaper elsewhere.


[CLOSED]
Ujong
Raffles Hotel
Raffles Hotel Arcade
328 North Bridge Road
#01-10
Singapore 188719
Tel: +65 66356502
Facebook: https://www.facebook.com/pages/Ujong-at-Raffles-Hotel/253477278156832
Nearest MRT: Bras Basah (CC Line), City Hall (EW Line, NS Line)

Opening Hours:
Mon-Fri: 8am - 10pm
Sat-Sun: 10am - 10pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Cut across Raffles City Shopping Centre to Bras Basah Road. At the junction of Bras Basah Road and North Bridge Road, cross the road to Raffles Hotel. Journey time about 5 minutes. [Map]

2) Alight at Bras Basah MRT station. Take Exit A. Walk southwards towards Victoria Road along Bras Basah Road. Continue southwards to North Bridge Road. At the junction of Bras Basah Road and North Bridge Road, cross the junction to Raffles Hotel. Journey time about 7 minutes. [Map]

INDOCAFE - The White House @ Scotts Road

After trying out IndoCafe's Chinese New Year menu, I was impressed with the straits cuisine served at the restaurant. Hence I was back to the black and white colonial bungalow along Scotts Road to try more items on the menu.

Kueh Pie Tee 4/5

We started with some appertisers. First we have the Kueh Pie Tee ($10) which is served with an element of fun. Diners get to fill up the crispy pastry cup from the bowl of shredded sweet turnip and crabmeat which is accompanied with homemade chilli dip. A popualr and delectable snack to kick start the dining experience.

Classic Penang Otah 4.2/5

You are into something different with the Classic Penang Otah ($10). Unlike the usual fish paste otah, the version here is somewhat deconstructed with a whole piece of fish fillet resting inside a bowl of steamed egg seasoned with freshly squeezed coconut milk and special blend of herbs and spices. I would prefer it to be a bit more spicy but then it is my own preference.

Ngoh Hiang 4.2/5

This is probably one of the best Ngoh Hiang ($14) I have ever eaten. Stuffed to the brim with the delectable five spiced meat and wrapped in a crispy soy beancurd skin, these plump Ngoh Hiang was popping delight that I could not help going back for more.

Ikan Masak Merah 4.2/5

The Ikan Masak Merah ($32) at IndoCafe is given a modern interpretation with the used of pan roasted cod fillet in red chilli sauce. It is a good change from the usual mackerel. The pan roasting gave the fillet a nice crispy exterior texture while the inside was still moist. Even though red chili sauce is used, it is not spicy at all. It will be enjoyed by both adult and children.

Babi Pong Teh 4.5/5

I still remember my first taste of Babi Pong Teh was cooked by Serene in at Knorr Blogger Cookout event and I felt in love with the dish. If you love pork belly, then you must try the Babi Pong Teh ($22) at IndoCafe. The pork belly is braised in fragrant soya bean paste and aromatic spices which literally melted in the mouth.

Kari Kapitan 4.2/5

I always have a soft spot for Nyonya curry with the use of lemongrass, tumeric and candle nut that has a creamy and nutty flavour. Using kampong chicken and braised in an authentic Penang Nyonya Curry sauce, the Kari Kapitan ($22) was tender and beautifully coated with the lovely nyonya curry sauce.

Ayam Buah Keluak 4/5

While some may find buah keluak an acquire taste, this is black gold to me. The Ayam Buah Kelauk ($24) is well braised with the black nut and exotic spices. The chef also took the effort to stuff the nut with a mixture of shredded chicken and black nut flesh. This painstaking prepared dish is a must try if you love the nyonya caviar,.

Buah Keluak Fried Rice 4/5

Can't get more of buah keluak? The fragrant Buah Keluak Rice ($16) is well infused with the nutty flavour, bursting with lovely flavours with each mouthful.

Rendang Sapi 4.8/5

Using a special blend of spices and premium wagyu beef cheek, the Rendang Sapi ($32) is slow cooked to fork tender. This is extremely addictive and goes very well with a plate of rice. Another signature and must try dish.

Do save some space for dessert at IndoCafe. Besides servicing amazing cooked food, the desserts here are as good too. A modern take of the Chendol dessert is the Chendol Panna Cotta ($12). Served in a jar with coconut pudding, atap chee, chendol and red bean with gula melaka on the side, the deconstructed dessert is a delectable change from the tradition. Not to be missed is also the Pulut Hitam ($8) and Home Recipe Bubur Cha Cha ($8). My readers will know that I love pulut hitam and this is probably one of the best. The Bubur Cha Cha besides the mixture of rich coconut milk and palm sugar, banana is added to give it an interesting lift in flavour and surprisingly complemented the whole enjoyment of the traditional nyonya dessert to a new level.

There is still charm in IndoCafe with its colonial bungalow and private setting, together with its delicious food that makes me want to return to dine at the restaurant. Indeed I did and I made a reservation for 9 people to have my gathering at the restaurant the following week. All my friends love the food and my recommendation. I thank IndoCafe who being consistently good in all my 3 visits servicing delish peranakan food.


INDOCAFE
The white house
35/35A Scotts Road
Singapore 228227
Tel: +65 67332656
Facebook: https://www.facebook.com/whitehouse.indocafe
Website: http://www.thehouseofindocafe.com/
Nearest MRT: Newton (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 1030pm

Direction: 
1) Alight at Newton MRT station. Take Exit A. On Scotts Road, turn right and walk down Scotts Road towards Orchard Road direction. Journey time about 6 minutes. [Map]

Sinpopo Brand (新泡泡甜品小吃) @ Joo Chiat Road

It is quite hard not to notice the nostaglic decoration of Sinpopo Brand (新泡泡甜品小吃) along Joo Chiat Road with its huge big and red signature and red metal gates. Stepping through the gate, it felt like being transformed to a eatery in the 1960s-1970s with classic Chinese oldies playing in the background.

Sny Muay Pop 4/5 Teh Peng 2/5

 

As our visit is after dinner, we only ordered desserts to try. The drinks at Sinpopo Brand is served in tin metal mug. The Sng Muay Pop ($3.90) is a combination of sour plum, lime and 7-Up. A very refreshing drink. The Teh Peng ($2) was very diluted.

Ais Bor 3/5

The Ais Bor ($3.90) is a classic street dessert in which the ice is shaped into a ball with different coloured syrup. Nowadays, hardly any stalls served this anymore. A dessert that brings back a lot of childhood memories.

Chendol 1/5

After a couple of decent desserts, things started to go down hill with the Chendol ($3.90). It was really bad, it tasted nothing near to the Chendol dessert. I suspected they used syrup gula melaka and the whole execution missed the mark by miles.

Tau Suan 1/5

One look at the pale looking bowl of Tau Suan ($3.90) and we knew it is going to be another disappoinment. Indeed the tau suan was so lackluster that left me doubting the sincerely of the shop with their dessert. How can they serve this sort of standard where I can get better and cheaper bowl of tau suan from any hawker stall.

Pulut Hitam 2/5

Pulut Hitam ($3.90) has always been one of my favourite desserts but I was left feeling unsatisfied. The pulut hitam was not creamy or gooey enough and was lacking some form of sweetness and fragrant.

Durian Pengat 2.8/5

The Durian Pengat ($6.90) itself was decent but I did not like the coconut milk that basically drenched the bowl of delicacy.

The concept of Sinpopo Brand is good but much more efforts is needed to raise the standard of the desserts. I definitely will not fork out that small of money for such lackluster desserts where I can have better and cheaper one at hawker centres.


Sinpopo Brand (新泡泡甜品小吃)
458 Joo Chiat Road
Singapore
Tel: +65 63455034
Facebook: https://www.facebook.com/pages/Sinpopo#!/sinpoposg
Website: http://www.sinpopobrand.com/
Nearest MRT:

Opening Hours:
Tue-Thu: 12pm - 10pm
Fri-Sat: 12pm - 12midnight
Sun: 12pm - 10pm
(Closed on Mon)

Direction:
1) Alight at Dakota MRT station. Take exit A. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take Bus 10 or 32. Alight 6 stops later opposite Roxy Square. Walk to the junction of East Coast Road and Joo Chiat Road. Turn left onto Joo Chiat Road. Walk to destination. Journey time about 15 minutes. [Map]