Imperial Treasure Nan Bei Restaurant (御寶南北小馆) @ Ngee Ann City - Launches New "Taste of Nostalgia" Menu

I used to frequent Imperial Treasure Steamboat a lot, but I didn't know they have another concept known as Imperial Treasure Nan Bei Restaurant at Ngee Ann City. The restaurant offers a plethora of modern yet nostalgic dishes from traditional Northern and Southern Chinese cuisine. For a limited period, the restaurant has launched the "Taste of Nostalgia" menu.

Steamed Fish Head with Minced Ginger 4/5

We started our dinner with the Steamed Fish Head with Minced Ginger ($45 Half). I guess not many people may know how to appreciate this as has a lot of bones. However, that is where the most delicate part of the fish is at.

Stewed Pork Belly with Preserved "Mei Cai" Vegetables 4.5/5

The Stewed Pork Belly with Preserved "Mei Cai" Vegetables ($24 Small) is one of my favourite dishes in the new menu. The pork belly is braised until melted in the mouth. The sweetness of the Mei Cai vegetables helps to cut through the oiliness while giving it a nice crunch.

Congee with Flower Crab 4/5

Great for rainy days is the Congee with Flower Crab ($11 per 100g). The smooth congee is cooked together with the flower crab for that crustacean flavour. I would recommend adding a bit of the deep-fried youtiao for that extra textural enjoyment.

Poached Wagyu Beef with Hor Fun & Beansprouts 4.5/5

The Poached Wagyu Beef with Hor Fun & Beansprouts ($70 Small) is a lavish enjoyment which is cooked at tableside. First, the superior stock of pork bone, chicken bone and Jinhua ham is brought to a boiled. 

Once the superior stock is boiling, the staff will cook the Japanese A5 wagyu beef first. Similar to shabu shabu, the wagyu beef slices are cooked in the superior stock to allow diners to enjoy the fresh and tender wagyu beef.

Lastly, the Hor Fun is added and cooked in the superior stock. The Hor Fun is then served together with the soup which has that extra beef jus flavour in it from the previous cooking of the wagyu beef. This elevates the whole appreciation of the rice noodle.

Sweetened Red Bean Paste with Lotus Seed 3/5

Chilled Steam Fresh Milk with Egg White 3.5/5

For desserts, there are 3 classic options. One can choose from the Sweetened Red Bean Paste with Lotus Seed ($5), Chilled Steam Fresh Milk with Egg White ($6) and Chilled Aloe Vera Jelly with Fruits ($6). I would prefer the red bean paste to cook longer as the red bean still has a bite, unlike the paste texture I was expecting. For something light, I would go for the smooth and silky chilled steam fresh milk with egg white. Last but not least, the refreshing chilled aloe vera jelly that will wake up the senses with its sourish kick.

Chilled Aloe Vera Jelly with Fruits 3.8/5

The "Taste of Nostalgia" menu is available daily for both lunch and dinner. From now to 31 July 2019, Imperial Treasure Club members can enjoy a 20% discount off all items from the ‘Taste of Nostalgia’ menu (Non-members enjoy a 10% discount off).

Note: This is an invited tasting.


Imperial Treasure Nan Bei Restaurant 
Ngee Ann City
391 Orchard Road
#05-12/14
Singapore 238874
Tel: +65 67381238
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Thu: 11am - 3pm, 6pm - 1030pm
Fri-Sat: 11am - 1030pm
Sun: 1030am - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit C or D. Walk to Ngee Ann City. Journey time about 8 minutes. [Map]

Shang Palace @ Shangri-La Hotel Singapore - A Tapestry Of Treasured Legacies

Chef Mok Kit Keung of Shang Palace at Shangri-La Hotel Singapore has introduced 3 new menus - Nostalgia, Signature and Innovation which showcase the harmony of the historical and contemporary of Cantonese cuisine. Nostalgia features dishes from yesteryear that are lost or rarely experienced. Signature is dishes that Chef Mok has made famous over the years. Lastly, Innovation demonstrates Chef Mok's creativity in transforming traditional flavours.

Trio Dim Sum Platter 4.2/5

We started our dinner with a Trio of Dim Sum Platter, which gives us a glimpse of the new dim sum menu. In our dim sum basket, we have the Steamed Crystal Dumpling with Beetroot and Water Chestnut, Steamed Morel Mushroom with Assorted Vegetable Dumpling and Signature Barbecued Pork Loin Glazed with Honey Sauce. My favourite is the barbecued pork loin which uses a specific shoulder cut of the Spanish Iberico pork. Each cut only offers 8 slices which come with fat within the flesh itself for that irresistible bouncy texture.

Boneless Quail filled with Bird's Nest in Supreme Broth 4/5

Thank you to Chef Mok, I can try this nostalgic dish, Boneless Quail filled with Bird's Nest in Supreme Broth ($98). This is a dish that requires a skilled hand and very intricate techniques to debone the quail and ensure the whole form and skin remains intact. The cavity is then stuffed with bird's nest and shreds of Jinhua ham. In the earlier days, it is stuffed with shark's fin.

Stewed Boston Lobster with Lemongrass and Garlic 4/5

A seasonal speciality is the Stewed Boston Lobster with Lemongrass and Garlic ($78) served in claypot. The lobster meat has a hint of lemongrass fragrant, further boost by the sauteed garlic. The execution allows the appreciation of the fresh lobster without being shadowed by the aromatics.

Traditional Deep Fried Crab Meat, Coriander and Pork Dumplings 4/5

Another "lost" dish on the menu is the Traditional Deep Fried Crab Meat, Coriander and Pork Dumplings ($36 for 6pc). Two thinly slices of pork fat is stuffed inside the crab and pork filling. As the dumpling gets pan-fried, the fats melted under the heat into the mixture, coating it with a layer of aroma.

Stewed Coral Trout with Foie Gras and Black Garlic 4/5

An innovative dish on the menu is the Stewed Coral Trout with Foie Gras and Black Garlic ($108 for whole trout). Chef Mok replaces the usual fatty pork belly with the buttery foie gras, while the addition of the black garlic gives it a pleasant sweetness to the finishing.

Deep Fried Whole Boneless Chicken filled with Fried Glutinous Rice 4.5/5

The Deep Fried Whole Boneless Chicken filled with Fried Glutinous Rice ($98) is a signature at Shang Palace. The kampong chicken is deboned and stuffed with glutinous rice that has been wok fried with lup cheong, dried shrimp, dried scallop and dehydrated shiitake mushroom. To achieve that flavourful skin, the chicken is basted with malt syrup and red vinegar. It is then fan dried for around 4 hours before roasting it and bathing it in hot oil until crispy. This is time consuming traditional recipe which is entirely prepared from scratch.

20 Year Tangerine Peel Sweetened Red Bean Soup 4.5/5

Wrapping up our meal is the 20 Year Tangerine Peel Sweetened Red Bean Soup ($12). I always like the addition of tangerine peel to give it an elevated dimension of appreciating the traditional dessert.

I actually felt very honoured to be able to savour Chef Mok's dishes who has bags of awards under his belt. Especially many of the recipes that are "lost" or rarely served in restaurants anymore. Once again, a big thank you to Chef Mok.

Note: This is an invited tasting.


Shang Palace
Shangri-La Hotel
22 Orange Grove Road
Lobby Level
Singapore 258350
Facebook
Website
Nearest MRT: Orchard Road (NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 1030pm
Sat, Sun & PH: 1030am - 230pm, 6pm - 1030pm

Direction: 
Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. At Orchard Parade Hotel traffic junction, cross the road. Walk towards Orchard Hotel. Continue walking on Orange Grove Road until destination. Journey time about 30 minutes. [Map]

Qi - House of Sichuan @ Marina Bay Financial Centre - Hong Kong One Michelin Starred Restaurant Opens In Singapore

I mentioned earlier that the month of May has been an exciting month with many new restaurants opening in Singapore. One of them is Qi - House of Sichuan at Marina Bay Financial Centre. For those not familiar with Qi, it is Hong Kong one Michelin starred restaurant for 2016 to 2018, winning the award for 3 consecutive years.

Bang Bang Chicken in Peanut Sauce 3/5

One must be wondering why the name of the dish is called Bang Bang Chicken in Peanut Sauce ($13). It basically derived from the way the chicken is being tenderised with a stick or hammer striking the kitchen knife. Instead of the usual sesame sauce, Qi's version replaces it with a fragrant peanut sauce. It more like a cold appetiser with pulled chicken and shredded greens. I didn't really know how to appreciate the dish, as the combination tastes rather odd to me and I feel the chicken on the dry side.

Chilli Oil Wontons 4.2/5

I love Chilli Oil Wontons ($12) and this is probably one of the best I have eaten. The golf ball sized wontons are wrapped in a thin and silky wonton skin, floating in a pool of intense and aroma sauce of roasted chilli oil, garlic and vinegar. On top of that, the meat stuffing of the wontons have that melted in the mouth texture, which comes across quite different from those I have eaten. For the sauce, I thought it was too garlicky, which didn't quite strike the right balance for me. I would prefer the vinegar level to be up a notch.

Sugar Glazed Ginger and Scallion Beef 4/5

Sichuan cuisine is not just about spicy food. In fact it encompasses a wide spectrum of flavours such as sweet, aromatic, bitter, sour, peppery and salty. One such dishes on the menu that showcases the the sweet side of Sichuan cuisine is the Sugar Glazed Ginger and Scallion Beef ($25). I am more familiar with poached sliced beef in hot chilli oil but a sweet beef dish is a first for me in Sichuan cuisine. Apparently this is one of Qi's best selling dishes, probably because it is not spicy at all? It is a safe dish I would order among on the spicy dishes. Saying that, the meat is indeed tender and juicy, kind of similar to the sweet and sour pork, with a crispy sugar glazed coat.

Chilli Fried Sri Lanka Crab 4.2/5

Standing towering tall is the Chilli Fried Sri Lanka Crab ($115). Surprisingly I enjoyed this version of cooking the crab using 3-4 types of dried chilli and 6 different spices. Don't be scare by the amount of dried chillis on the plate, it is not as hot as you think. In fact, I thought it brings out the sweetness of the crab meat even more.

Slow Cooked Beef Short Ribs with Mala 4.5/5

Once again, don't be misled by the among of dry chillis on top of the Slow Cooked Beef Short Ribs with Mala ($75), It is not spicy at all. Just avoid biting into the Sichuan peppercorn. In fact it is really delicious and tender soft. This is achieved in marinating the black angus short ribs in black pepper and sea salt overnight. It is then stewed for 2-3 hours and grilled.

Crispy Diced Chongqing Style Chicken with Cashews 3/5

I have to admit I was looking forward to the Crispy Diced Chongqing Style Chicken with Cashews ($38) but it left me disappointed. Usually I get excited when having this dish, the crispiness and spiciness from the diced chicken, will get my tastebuds dancing in delight but I didn't get the same experience here. The execution is decent but it probably lacks the 2 factor I was looking for.

Braised Garoupa Fish Fillet in Chilli Oil Soup 4.2/5

The bowl for the Braised Garoupa Fish Fillet in Chilli Oil Soup ($40/$50) is huge! It comes brimming with dried chilli peppers, garlic and basil. The sliced garoupa swimming in the pool of chilli oil is fresh, firm and bouncy. Unlike the traditional version, the chilli oil soup at Qi is less oily and drinkable.

Vegetarian String Beans 4/5

For some greens to make it a complete meal, you can go for the Vegetarian String Beans ($18). It is cooked to a delightful crunch with a hint of spiciness, it is also not very oily too.

Red Bean Pancake 4/5

Wrapping up the meal, we have the Red Bean Pancake ($9). The paper thin crispy skin is stuffed with sweet red bean paste. A very pleasing dessert to end the dinner after all the spicy food.

I am told that the interior and menu is the same as their restaurant in Hong Kong. What took me by surprise is the lunch set menus starting from $40 for 9 course (minimum 2 pax), I thought it is a steal.

Note: This is an invited tasting.


Qi - House of Sichuan
Marina Bay Financial Centre
Marina Bay Link Mall
Ground Plaza
8A Marina Boulevard
#02-01
Singapore 018984
Tel: +65 66348277
Facebook
Nearest MRT: Downtown (DT Line), Marina Bay (NS Line, CC Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 10pm

Direction:
1) Alight at Downtown Line MRT station. Take Exit C. Cross the road. Walk to Ground Plaza. Take lift to destination. Journey time about 5 minutes. [Map]

2) Alight at Marina Bay MRT station. Take Exit B. Cross the road. Walk to Ground Plaza. Take lift to destination. Journey time about 5 minutes. [Map]

Springleaf Prata @ Jalan Tua Kong - The Ultimate Prata Alfredo

I have the honour to work with Springleaf Prata back in 2014 for the Ultimate Hawker Fest. Springleaf has been creating new innovative prata items every year since 2012 and introduced them into their menu. When I got words that it has created a new prata for 2017, I made my way down to their newest outlet at Jalan Tua Kong to check out their newest creation - Prata Alfredo!

Prata Alfredo 4/5

The all new Prata Alfredo ($9.90) comes with rosemary smoked chicken, fresh button mushroom, mozzarella cheese and creamy alfredo sauce, all stuffed into the prata. This is your ultimate creamy and cheesy prata with delectable mushroom and smoked chicken pieces encased in a crispy exterior, yet fluffy interior prata. For that instinct, it felt like I was having a cheesy toast. The latest creation definitely brings a new excitement to the traditional prata with an enjoyable western influences.

Plaster Blaster 4.2/5

I can't visit Springleaf Prata without trying the Plaster Blaster which we collaborated with Springleaf Prata to create for the Ultimate Hawker Fest back in 2014. Actually this is the version 2 because it has replaced the original masala hollandaise sauce with normal hollandaise sauce. Don't be despair as the restaurant still serves the original version, you just need to inform the staff that you prefer the masala hollandaise sauce over your crispy prata with turkey ham and poached egg.

Red Bean Prata 4.2/5

Not known to many is Springleaf's Red Bean Prata. The extremely thin tissue-like prata with sweet red bean paste may seen unassuming but this is a surprise favourite on the menu for me. The first time I had it, I thought it tasted like our Chinese pancake.

Umami 50 4.5/5 and Salted Egg Prawn Prata 4/5

Not to be missed is their Umami 50 and Salted Egg Prawn Prata creations for 2015 and 2016 respectively. The Umami 50 was created for Singapore's 50th birthday to signify 50 years of deliciousness in Singapore. The Umami 50 is also known as your heart attack prata as it is wrapped with chicken luncheon meat, chicken floss, mayonnaise, condensed milk, cheese and egg. I was initially sceptical but I was sold once I have a bite of it.

The other highlight is the Salted Egg Prawn Prata, driving on the bandwagon of the salted egg yolk trend in 2016. The combination of salted egg yolk sauce, cheese, egg and prawn is a new for prata with hint of curry aroma. The prata is packed with savoury richness that hits me like tank, complemented by the crunchy prawns in it.

Note: This is an invited tasting.


Springleaf Prata
57B Jalan Tua Kong
Singapore 457253
Tel: +65 66362935
Facebook
Website
Nearest MRT: Bedok (EW Line)

Opening Hours:
Daily: 8am - 12midnight

Direction: 
1) Alight at Bedok MRT station. Take Exit B. Walk to Bedok Bus Interchange (Stop ID 84009). Take bus number 40 or 401. Alight 5 stops later. Walk to Elite Park Ave. Turn right onto Elite Park Ave and walk to Jalan Tua Kong. Turn left onto Jalan Tua Kong. Walk to destination. Journey time about 15 minutes. [Map]

Cafe Insadong @ South Bridge Road

With the bingsu craze storming the island, many Korean dessert cafes such as Cafe Insadong has been opened in the little red dot. Located at South Bridge Road, Cafe Insadong is actually quite a small cafe with limited sitting space.

Red Bean Patbingsu 3/5

The signature item at Cafe Insadong has to be their patbingsu. The Red Bean Patbingsu ($8.50) comes with a a scoop of ice cream and generous topping of red beans, almond and even mochi. While the topping was a lot, the shaved ice came across bland and coarse. It lacked the sweetness of the milk and the melted in the mouth, snow-flake like texture.

Green Tea Patbingsu 3.5/5

Faring better is the Green Tea Patbingsu ($9.50) with green tea ice cream, red beans, almond, mochi and green tea infused shaved ice. Like the earlier bingsu, the ice is bland and coarse. Compared to other Korean dessert cafes such as Nunsongyee and O'ma Spoon, it came across as a disappointment.

Injeolmi Toast with Salted Caramel Ice Cream 3.5/5

Having tried a couple of Korean dessert cafe, I would say the Injeolmi Toast with Salted Caramel Ice Cream ($7.80) is more generous in its ingredients compare with the others. The injeolmi sandwiched by the lightly toasted bread and dusted with an abundance of kinako is both nutty and chewy enjoyment.

Cafe Insadong pricing is very competitive compare to the other Korean dessert cafe. They are also very generous in their ingredients and toppings. However the bingsu ice needs much improvement to be considered as one of the best bingsu in Singapore.


Cafe Insadong
279 South Bridge Road
Singapore 058828
Tel: +65 85332003
Facebook
Website
Nearest MRT: Chinatown (NE Line, DT Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Thu: 12pm - 930pm
Fri-Sat: 12pm - 1130pm
(Closed on Sun)

Direction:
1) Alight at Chinatown MRT. Take Exit A. Walk down Pagoda Street towards South Bridge Road. Turn right on South Bridge Road. Cross the road and walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit A. Walk down Cross Street towards Club Street. Turn left onto Club Street and walk to the end. At the end of Cross Street, turn right onto Ann Siang Road and walk towards South Bridge Road. At South Bridge Road, turn left and walk to destination. Journey time about 12 minutes. [Map]

Ah Yat Seafood Restaurant @ The Grandstand

The monthly Makansutra dinner for August brought us to Ah Yat Seafood Restaurant at The Grandstand. Stepping into the restaurant, I was taken back by the size of the restaurant. It is extremely huge, probably the size of 2 grand ballrooms.

Roast Whole Suckling Pig 4.2/5

Dinner started with the Roast Whole Suckling Pig. It was actually quite a huge piglet for the size we had. Roasted to a nice smokey aroma with crackling skin, I could not help going back for a couple more pieces of it.

Braised Sharks Fin with Four Treasures 4/5

The bowl of Braised Sharks Fin with Four Treasure was packed with an abundance of luscious ingredients.

Stewed Whole Fresh Abalone with Vegetables 4.5/5

The sumptuous feast continued with the Stewed Whole Fresh Abalone with Vegetables. The Abalone was cooked beautifully, it was firm but not tough.

Steamed Chicken with Cordyceps Flowers 4/5

The Steamed Chicken with Cordyceps Flowers was a delightful introduction. With a tad of herbal taste, the chicken was tender and moist.

Deep Fried Pork Chop with BBQ Sauce 4.2/5

When the Deep Fried Pork Chop with BBQ Sauce was served, I thought the pork chop looked lackluster. Biting into the delectable pork chop I was quite surprised how tender it was. I like how lightly breaded the pork chop was not selling the limelight from the meat but still giving it a contrast in texture.

Fried Venison with Black Pepper Sauce 4.2/5

The Stir Fried Venison with Black Pepper Sauce was simply delicious. Each piece of the tender venison came with a spicy heat kick from the black pepper sauce that was coated evenly.

Chilli Crabs with Bun 4.2/5

Listed at number 35 of the top 50 most delicious food by CNN GO in 2011, the Chilli Crabs with Bun was definitely popular with the diners. The big and sweet Sri Lanka crab was cooked in a delectable sweet and savoury tomato and chilli sauce which was finger licking good.

Braised Rice Noodles Tai O Style 3/5

Like all tradition Chinese dinner, the last course of the the dinner always ends with a noodle or rice dish. The Braised Rice Noodles Tai O Style was fragrant and springy. A pleasant signed off for the feast.

Red Bean 3/5

I was actually disappointed that dessert was only Red Bean Soup. Not that it was not good but I was looking forward to a bowl of yam paste or at least a bowl of chilled mango sago.


Ah Yat Seafood Restaurant
The Grandstand
200 Turf Club Road
#03-01/02
Singapore 2879941
Tel: +65 68832112
Website: http://ahyatrestaurant.com.sg/
Nearest MRT: Sixth Avenue (DT Line)

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

Direction:
1) Alight at Sixth Avenue MRT station. Take Exit A. Use the overhead bridge to exit B. Walk to Turf Club Road. Continue on Turf Club Road. Walk to destination. Journey time about 20 minutes. [Map]

2) Alight at Sixth Avenue MRT station. Take Exit A. Use the overhead bridge to exit B. Walk down Dunearn Road towards Turf Club Road, to bus stop opposite Sixth Avenue Centre (Stop ID 42019). Wait for The Grandstand Shuttle Bus. 15 minutes. [Map]

3) Alight at Sixth Avenue MRT  station. Take Exit A. Walk down Bukit Timah Road. Walk to bus stop at Sixth Avenue Centre (Stop ID 42011). Wait for The Grandstand Shuttle Bus. Journey time about 15 minutes. [Map]