Yu Cun Curry Fish Head (渔村砂煲咖喱鱼头) @ Sultan Gate - Enticing Lunar New Year Menu Alongside Its Signature Curry Fish Head

After nearly a decade since my first visit to Yu Cun Curry Fish Head's (渔村砂煲咖喱鱼头) inaugural outlet at Upper Paya Lebar in 2015, I decided to explore its second outlet at Sultan Gate. With Chinese New Year just around the corner, Yu Cun has rolled out an enticing festive menu alongside its signature dishes that continue to attract fans. Here's a detailed look at my dining experience.

Yu Cun Prosperity Yu Sheng 3/5

No Chinese New Year celebration is complete without tossing Yu Sheng for abundance and prosperity. Yu Cun's Prosperity Yu Sheng ($55++) is a vibrant dish, but compared to other Yu Sheng offerings in the market, it lacked a wow factor in terms of taste and textural interplay. While the flavours are enjoyable, I found them more ordinary than memorable.

Braised Chicken Soup with Creamy Red Lotus 4.2/5

The Braised Chicken Soup with Creamy Red Lotus ($78++) is a comforting, hearty dish packed with rich flavours, perfect for rainy, chilly weather. The broth, brimming with chicken, red lotus, and white fungus, showcases depth and warmth, making it a standout in their menu.

Prosperity Eight Treasure Duck 4.5/5

The Prosperity Eight Treasure Duck ($98++) is a delightful surprise and an absolute highlight of the meal. The tender, well-braised duck is stuffed with fragrant glutinous rice, creating a perfect harmony of textures and flavours. This dish exudes festive indulgence and is a must-try for anyone looking for something special on the menu.

Pen Cai 4.2/5

The Pen Cai ($298++) is a decadent celebration pot filled with premium ingredients such as 10-head abalone, prawns, fish maw, dried scallops, sea cucumber, roasted meats, and vegetables like cabbage and broccoli. The generous portions and luxurious ingredients make it a festive centrepiece. As an added bonus, you can enjoy a 15% discount on the Pen Cai with any purchase of Yu Cun's CNY package.

Steamed Red Grouper in Golden Broth 3.8/5

Fish is an auspicious symbol of abundance during Chinese New Year, and Yu Cun's Steamed Red Grouper in Golden Broth ($118++) is well-executed. The delicate grouper fillets, sandwiched with ham and carrot, are tender and flavorful. While the ham adds richness, the overall dish is satisfying but not groundbreaking.

Bonito Flake Pork Ribs 4/5

The Bonito Flake Pork Ribs ($78++) are fork-tender and marinated in a luscious, sweet sauce. While the addition of bonito flakes adds visual appeal, they don't significantly elevate the flavour profile. That said, the ribs themselves are delicious and worth trying.

Lobster Combinations 3.8/5

The Lobster Combinations ($218++) offers lobster cooked in two styles. The first is deep-fried lobster meat in a sweet orange sauce, while the second is paired with a tangy, spicy Thai-style salad. While the contrasting flavours are enjoyable, the dish felt slightly predictable and lacked the wow factor compared to other seafood options on the menu.

Claypot Curry Fish Head 4.8/5

The star of the show is undoubtedly Yu Cun's Claypot Curry Fish Head. Revisiting this signature dish after almost a decade, I was pleasantly surprised by the improvement in flavour. The curry is now richer, creamier, and more lemak than I remembered. The dish is loaded with fresh vegetables like long beans, lady's fingers, and tau kee, making it a hearty and satisfying offering. It's clear that Yu Cun has refined its recipe over the years, and this dish alone is worth the visit.

Yu Cun Curry Fish Head continues to be a go-to spot for hearty, comforting Chinese cuisine, especially during the festive season. While some dishes on the CNY menu could use a touch more creativity, signature items like the Claypot Curry Fish Head and Prosperity Eight Treasure Duck shine brightly. Whether planning a celebratory feast with family or revisiting old favourites, Yu Cun's offerings will surely make your meal memorable.

Note: This is an invited tasting.


Yu Cun Curry Fish Head (渔村砂煲咖喱鱼头)
29/31 Sultan Gate
Singapore 198477
Tel: +65 6038 0391
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 9pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge to the end. Walk along Beach Road towards Sultan Gate road. Turn right onto Sultan Gate road. Walk to destination. Journey time about 6 minutes. [Map]

One Morning Catch Seafood (一品鲜 活海鲜) @ KINEX - A Seafood Haven Relocated from Bartley to Tanjong Katong

Previously located in an industrial area in Bartley, The Morning Catch Seafood found its new home within the KINEX mall, serving fresh live seafood at reasonable prices. As we stepped into the restaurant, we were captivated by the fresh, live seafood tanks on full display for the customers. Interestingly, many seafood options here are priced per piece, unlike most seafood restaurants that charge by weight. Lobster, abalone, scallops, Dungeness crab, and more - if you can name it, they have it.

Lobster “Sha Cha” Vermicelli 4/5

The showstopper to kick off our meal was the Lobster "Sha Cha" Vermicelli ($198), cooked in a rich broth reminiscent of lobster bisque. The lobster was incredibly fresh and meaty. Although the "Sha Cha" flavour in the broth was subtle, and the thin vermicelli could have absorbed the broth better for a more flavourful bite, we still thoroughly enjoyed this dish.

White Pepper Collagen Soup Vermicelli with Red Flower Crab 4.2/5

Similar to the lobster dish, the White Pepper Collagen Soup Vermicelli with Red Flower Crab ($78) is cooked in a rich collagen soup infused with white pepper. This time, it's paired with Red Flower Crab, which is less meaty but noticeably sweeter than the lobster. The white pepper flavour is distinctive and aromatic without being spicy. You can also choose other types of shellfish to be cooked in this flavourful broth.

Golden Collagen Soup with Star Red Grouper 4.2/5

Another soupy dish we enjoyed was the Golden Collagen Soup with Star Red Grouper ($88). The silky-smooth meat had been de-boned for easy consumption, which we truly appreciated. Despite its name, the golden collagen soup tasted richer than Suan Cai Yu. Sweet potato noodles and enoki mushrooms nestled underneath were a delightful addition to the slightly spicy, rich broth.

Salt & Pepper Mantis Prawn 4/5

Next, we have the Salt & Pepper Mantis Prawn ($12.50/pc) garnished with bits of fried garlic that elevate its flavour. Despite the challenge of peeling them, the Mantis Prawns were exceptionally sweet and chewy!

Hometown BBQ Lamb Rack 3/5

They offer a variety of meats in addition to seafood. We tried their Hometown BBQ Lamb Rack ($38), seasoned with a distinctive cumin spice. While we didn't find it exceptionally unique and quite fatty/oily for multiple pieces, the manager assured us it might just be this particular rack. Nonetheless, it was nicely grilled with a crispy crust.

Salted Egg Chicken 3/5

Our last dish was the Salted Egg Chicken ($16), a Singaporean favourite. The salted egg sauce was nicely balanced — sweet and savoury with the fragrance of curry leaves. This dish pairs perfectly with rice. While it may not be unique, it is definitely a must-order for salted egg lovers or kids at the dinner table.

The Morning Catch offers a total of 7 beautifully decorated private rooms suitable for all occasions. The smaller rooms can accommodate up to six seated guests, while the largest room can host 22 seated guests and up to 40 guests with a very reasonable minimum spend of $1988.

Two private rooms come equipped with karaoke systems for you to sing your heart out. The largest room even features a 'living room' area with a comfortable sofa and an automated mahjong table! Open until 1am, The Morning Catch is the perfect venue for your next family party.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


The Morning Catch Seafood
一品鲜活海鲜
KINEX
11 Tanjong Katong Road
#02-21
Singapore 437157
Tel: +65 88580101
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Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Daily: 11am - 1am

Direction:
1) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Ave. Cross the road and walk to Tanjong Katong Road. Walk down Tanjong Katong Road to Kinex Mall. Walk to destination. Journey time about 8 minutes. [Map]

Li Bai Cantonese Restaurant @ Sheraton Towers Singapore - Bountiful Beginnings With A Lavish Array Of Festive Staples And New Auspicious Treats.

Li Bai Cantonese Restaurant at Sheraton Towers Singapore celebrates Lunar New Year with a line-up of auspicious reunion feasts from 2 January to 5 February 2023.

Bird's Nest and Lobster Yu Sheng 4/5

Toss to a new height with the new Bird's Nest and Lobster Yu Sheng ($298/$338). The Chinese salad platter features premium bird's nest and Boston lobster meat accompanied by a medley of quintessential ingredients like pomelo, yam, sweet potato, white radish, carrot and pickled ginger.

Sauteed Bird's Nest with Crabmeat and Conpoy 4.2/5

The Sauteed Bird's Nest with Crabmeat with Conpoy is a luxe enjoyment, sweetened by the crabmeat and conpoy.

Steamed Grouper Fillet with Garlic, Ginger and Spring Onion 4.5/5

The Steamed Grouper Fillet with Garlic, Ginger and Spring Onion is a gorgeous and delicious dish. Painstakingly deboned, the moist and succulent fillet is given a lift in taste profile with the pairing of garlic, ginger and spring onion.

Braised Australian Greenlip Abalone and Dried Oyster 4.2/5

Another auspicious dish on the menu is the Braised Australian Greenlip Abalone and Dried Oyster paired with greens and fat choy. The firm yet tender texture of the greenlip abalone will delight both the young and old.

Stewed Fish Noodles with Alaskan Crab Meat and Diced Shrimp 4.8/5

Li Bai's Stewed Fish Noodles with Alaskan Crab Meat and Diced Shrimp is a must-have. The noodles made with fish paste have a unique soft and bouncy texture. It even comes with a hint of wok hei, evident from the burnt surface of the noodles.

Nian Gao, Water Chestnut, Double-boiled Peach Gum 3.5/5

Wrapping up our meal is a trio of Chinese desserts - Nian Gao, Water Chestnut, and Double-boiled Peach Gum with American Ginseng, Red Dates and Snow Lotus Seeds to end the dinner on a sweet note.

Note: This is an invited tasting.


Li Bai Cantonese Restaurant
Sheraton Towers Singapore
39 Scotts Road
Singapore 228230
Tel: +65 67376888
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Nearest MRT: Newton (DT Line, NS Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 630pm - 1030pm
Sun: 1030am - 230pm, 630pm - 1030pm

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

Crystal Jade Golden Palace @ The Paragon - Refreshed Menus Of Elegant Fine Chinese Cuisine

Crystal Jade Golden Palace at The Paragon and Crystal Jade Palace at Takashimaya Shopping Centre have welcomed refreshed menus to offer new dining experiences to both new diners and regulars. Crystal Jade Palace's menu is rooted in Cantonese cuisine, while Crystal Jade Golden Palace is known for its Teochew delicacies. We tasted a few new dishes from both restaurants and thoroughly enjoyed them.

Teochew Four Delights 3.8/5

Starting with the Teochew Four Delights ($58), it is a sample platter of Chilled Lobster Crystal Jelly inspired by the Teochew pig trotter jelly, Golden Palace Teochew Crispy Crab Roll, Chilled Mala Jellyfish and Chinese Yam in Aged Vinegar. My favourite here was the appetising Chinese Yam in Aged Vinegar. Note that we had the sample platter here, while the full-sized portion would feed more pax.

Superior Bird's Nest with Fresh Crab Roe in Jinhua Ham Soup 4.5/5

The intricately put together Superior Bird's Nest with Fresh Crab Roe in Jinhua Ham Soup ($88 per person) was a pleasant surprise! It's less common to find bird's nest done savoury and even less so to find one prepared in this unique 'dry-toss' style. Superior bird's nest fresh crab roe and jellyfish are simmered in a small amount of stock and served with a bowl of savoury Jinhua ham broth. To enjoy it, diners are encouraged to taste the delicate dry-toss bird's nest on its own and then take sips of the broth in between. The light seasoning on the bird's nest allowed the crab roe's sweetness to shine, complementing nicely with the savoury broth.

Pan-fried Red Grouper with Radish & Yellow Bean in Teochew Style 4/5

The Pan-fried Red Grouper (Seasonal Price) is stewed with leeks, radish and shiitake mushrooms in a fish stock. It's reminiscent of the classic fish head steamboat but with lighter notes due to the use of radish instead of yam. This was comforting with a mild natural milkiness.

Braised Whole Thick Fish Maw 4.8/5

One of the dishes that left us with the most lasting impression was this Braised Whole Thick Fish Maw ($78 per person). The thick and tender chunks of braised fish maw were fried in a generous portion of spring onions, which helped to bring out an intense fragrance and sweetness.

Sautéed Spare Ribs with Aged Black Vinegar & Lychee 4.2/5

The Sautéed Spare Ribs with Aged Black Vinegar & Lychee ($32) was another popular dish among my dining companions. I found it a little bony, but the meat was tender, and the well-caramelised exterior had a good balance of tangy-sweet and savoury. If you're a fan of ginger, you'll enjoy pairing this with the generous side of finely sliced crispy fried ginger.

Poached Cabbage in Porridge Water with Conpoy & Garlic 3.5/5

On the lighter end of flavours among the dishes we had, was the Poached Cabbage ($26). Here we had Tianjin cabbage poached in porridge water with conpoy and garlic. Some of us thought the cabbage didn't carry the soup's flavour, but some enjoyed that it allowed the subtle sweetness of the cabbage to shine.

Crystal Jade Palace’s Mee Pok 4/5

For our noodle dish, we had Crystal Jade Palace’s Mee Pok ($28). The noodles are tossed in fragrant pork lard and XO sauce, with bits of crispy pork lard, bean sprouts and slices of roast pork belly. The XO sauce carried a mild heat. A portion feeds about 3 to 4 pax.

Chilled Beancurd with Ginger Osmanthus Syrup 3.8/5

The Chilled Beancurd with Ginger Osmanthus Syrup ($8.80 per person) was a delightful end to our dinner, with smooth homemade beancurd paired with candied ginger strips. It's accompanied by a jar of osmanthus syrup if you want an additional floral sweetness, but most of my dining companions and I enjoyed it without the syrup. I would also recommend having the ginger strips in small amounts to avoid it being too overwhelming.

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.


Crystal Jade Golden Palace
The Paragon
290 Orchard Road
#05-22
Singapore 238859
Tel: +65 67346866
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Nearest MRT: Orchard (NS Line), Somerset (NS Line)

Opening Hours:
Mon to Fri: 11am - 3pm, 6pm - 930pm
Sat-Sun and PH: 1030am - 330pm, 6pm - 930pm

Direction:
1) Alight at Orchard MRT station. Take Exit C or D. Proceed to the road level. Walk down Orchard Road until the junction of Orchard Road and Orchard Link. Cross the road and walk to Paragon. Journey time about 12 minutes. [Map]

2) Alight at Somerset MRT station. Take Exit B. Proceed to the road level. Turn left on Orchard Road and walk down Orchard Road until junction of Orchard Road and Orchard Link. Cross the Road and walk to Paragon. Journey time about 12 minutes. [Map]

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]

NAE:UM @ Telok Ayer - Episode One, Food Stories in Chef Louis's Personal Journey

The ever-changing restaurant scene in Singapore sees the new opening of NAE:UM at Teloy Ayer by Chef Louis Han from South Korea. At NAE:UM, the cuisine is progressive vibrancy of Seoul, meeting the flavours of folk traditions with flavours of the world, showcasing the chef's food journey.

Nurungji Beef Tart 4/5

The 5-course menu at NAE:UM starts from $148++ with add on available. The current menu focuses on Chef's favourite ingredients. We started with a couple of snack dishes. The Nurungji Beef Tart's base consists of scorched brown rice, topped with beef tartare, cured egg yolk shavings, pickled turnip and spring onion spears.

Bugak 3/5

Shiso and Lotus Root is coated in glutinous rice paste and deep-fried. The Bugak is then seasoned with chilli and kimchi powder.

Duck Galbi Tart 4.5/5

My favourite of the three snacks has to be the Duck Galbi Tart. Sitting on top of the feuille de brick tartlet is grilled minced duck ball with a rice cake centre, garnished with spring onion curls.

Mulhwae 4.8/5

Mulhwae is a cold spicy raw fish soup popular with Koreans in the summer. The chef's interpretation uses aged kampachi. The yuzu chilli sauce brightens the appreciation of the clean-tasting fish, while the garden salad provides the texture contrast.

Uni Somyeon 4.2/5

A popular dish on the menu is the Uni Somyeon. Diners can opt to add on caviar for an additional $10. The Korean made buckwheat noodle is tossed in a dressing of chopped white kimchi, scallions and truffle oil. It is crowned with bafun uni and kaviari oscietra caviar. I was expecting a light and refreshing bowl of noodles, but this version is strong and bold in flavour. Those with a heavy palate will enjoy this.

Jjjim 4.5/5

Resting on top of the beurre blanc sauce with cured fish roe and finely chopped chives is the Steamed Red Grouper. At the side is the Steamed Roulade of Zucchini, Napa Cabbage and Snapper Crab. The star has to be the sauce, bringing the different components together for a beautiful finish.

Duck 4.5/5

The main for the 5-course menu is Duck. The Irish duck is dry-aged in-house for up to 7 days. Then, it is marinated and glazed with gochujang before grilling over binchotan. Not sure whether it is due to the dry-ageing or the gochujang, it seems to intensify the duck's flavour further.

Nuruk-aged Wagyu Striploin

Diners have the option to add the Nuruk-aged Wagyu Striploin as a supplementary dish for an additional $48. The wagyu striploin is glazed with galbi sauce and grilled over binchotan. It has a hint of sweetness and smokiness that is pleasing to the palate. At the side, there are pickled shiitake, kohlrabi salad, grilled spring onions and shiitake puree.

Summer Bingsu 4.2/5

Unfortunately, the Summer Bingsu does not come in a bowl of shaved ice. Instead, fermented fruits are topped with mascarpone snow, fermented grape granita, and makgeolli sorbet. It is a light and refreshing dessert which can also be seconded as a palate cleanser.

Charcoal Jujube 4/5

For an extra $12, you can add a supplementary dish. The Charcoal Jujube comprises of puffed multigrain, jujube ice cream and charcoal tuille.

Petit Fours 4/5

Ending the meal are Fermented Rice Cake and Yakgwa Cookie for Petit Fours. I love the soft and spongy texture of the rice cake, coated with white sugar and torched to brulee.

Overall, NAE:UM is an exciting entry to the food scene in Singapore. I find Chef Louis loves to use heavy and rich flavours for his dishes. The 5-course set meal at $148++ should be sufficient, and I don't think you need to go for the supplementary dishes unless you are a big eater.

Note: This is an invited tasting.


NAE:UM
161 Telok Ayer Street
Singapore 068615
Tel: +65 88305016
Facebook
Website
Nearest MRT: Telok Ayer (DT Line), Tanjong Pagar (EW Line)

Opening Hours:
Tue-Sat: 6pm - 1030pm

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Turn left onto Telok Ayer Street. Walk down destination. Journey time about 3 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit G. Walk down Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]