The Matriarchs Kitchen X Buttercup Mixes Private Dining @ Bartley Road - Private Dining With Cocktails/Mocktails Pairing

The booming private dining scene in Singapore came to a standstill when the COVID-19 pandemic hits Singapore. While the pandemic is not over yet, the government has relaxed the COVID measures, allowing some form of business to restart. With the relaxation, I have noticed some private dining places have started taking reservation in smaller session accordingly to the COVID measures put in place by the government.

We visited The Matriarchs Kitchen, which is new to the private dining scene. Jazmyn is an amazing cook who is well-versed in many cuisines, partly due to her rich family roots. Hence there is not really a fixed menu but different cuisine theme for each session. In fact, Jazmyn has done private dining eight years ago but took a 3 years break. Now she is back collaborating with Melissa from Buttercup Mixes, the resident mixologist pairing the meal with cocktails. Mocktails are available too.

We started with Kueh Pai Tee to kick start the dinner. The host has made some for us, and if you want more, you can make them yourself too, having some hands-on fun piecing the snack together.

Next is a refreshing Fruit Salad paired with homemade rojak sauce. I have not been an attentive listener during the meal as I was enjoying the food more than paying attention to the host explaining the ingredients that go into the rojak sauce. If I am not wrong, plum sauce is added to balance the saltiness of the prawn paste, complementing the sweetness of the fruit.

There are also some mid-wings for us to nibble before moving to dinner proper.

The dish that wows me most is an assuming soup dish which I have never come across before. This is the first time I have Mee Soto Soup paired with Begedil. Unlike the begedil we get outside, which only consists of potato, the version here is a mixture of potato and mutton.

Next, we have the Beef Rendang and Sambal Chilli Eggplant that are cooked with rempah and sambal homemade by Jazmyn. The host indeed makes an impression with the aromatic rempah and sambal.

Our main is the Udon Laksa that comes with prawn, squid and quail egg. The laksa broth is thick and creamy, pack with flavours. It is quite interesting in the choice of noodle, using the Japanese udon instead of the usual thick beehoon noodle. The similarity is like having a bowl of Japanese curry udon with a local twist. We felt the laksa can be spicier too.

Wrapping up our dinner, our dessert is Yam Paste. Jazmyn's version is healthier without the use of lard or shallot oil. It is lighter in taste and smoother in texture. We thought the addition of a contrasting texture will make the dessert more enjoyable.


The Matriarchs Kitchen X Buttercup Mixes
Bartley Road
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Reservation

The Lobby Lounge @ Intercontinental Singapore - New Peranakan Afternoon Tea With A Series Of Heritage Cocktails

Inspired by InterContinental Singapore’s heritage roots in the rich cultural Bugis precinct, and in celebration of the nation’s 55th birthday, The Lobby Lounge presents a new Peranakan Afternoon Tea experience, which will be available from 1 August to 31 October 2020. Showcased on a multi-tiered stand representing a heritage food journey, the new afternoon tea repast is amped up with locality, featuring creations with locally-farmed ingredients such as strawberries, kale and arugula, alongside iconic delights inspired by Straits-Chinese cuisine.

The elegant high tea includes modern renditions of Peranakan desserts such as the Ondeh Ondeh Cake which features a kaya sponge cake with coconut mousse and luscious caramel gula melaka core.

The Banana Genoa Cake has a subtle sweet caramel flavour topped with caramel whipped cream, kumquat curd and jelly cubes.

The pair of Ang Ku Kueh was interestingly crafted into 2 different shapes, symbolising the female and male kueh, filled with delicious mung bean paste.

Not to be missed are the delicate cups of Chendol jelly, red bean, coconut and palm sugar, as well as the Pulut Hitam Chiffon Cake with salted coconut cream.

Instead of the normal scones, the afternoon tea serves unique flavoured scones such as the Milo and Lemon Scones, served alongside gula melaka coconut jam and clotted cream.

Guests with a penchant for savoury delights will also enjoy treats such as Kale Pesto Crab Sandwich featuring pesto made from Singapore grown kale and crab meat.

One of our favourites is the Deep-fried Rendang Chicken Mantou, which is fried to a golden crispy brown, yet fluffy inside, encasing tender and flavourful rendang chicken meat.

We enjoyed the fragrant Five-spice Kurobuta pork Ngoh Hiang topped with sweet and spicy mango as well.

Another notable highlight is the Kikorangi Blue Cheese Strawberry Crostini, comprising New Zealand farmed cheese and locally grown strawberries on a peanut butter crostini, sprinkled with crushed walnuts and hazelnut.

The Lobby Lounge has also launched a series of Heritage Cocktails crafted in honour of the journey of Sang Nila Utama, The Prince of Palembang, who founded the Kingdom of Singapura in 1299. Each cocktail in this series represents a part of his journey.

Savour Crown Into The Sea, a light cocktail made up of Havana 3, Apricot Brandy, Peach Schnapps and Ginger Beer served with slices of lime, representative of the great storm mid-journey which led to the Prince throwing his crown overboard as a gift to the sea to calm the storm, allowing him to reach Temasek safely. The last of the series, The King of The Jungle, is a ruby red cocktail comprising a mixed flavour profile of indigenous herbs like kaffir lime, star anise and cinnamon, which lift the palate. This concoction was inspired by the lion that Sang Nila Utama spotted upon landing which prompted him to name the island Singapura.

$88 for two guests, inclusive of fine loose-leaf tea or coffee.
$118 for two guests, inclusive of two flutes of Tattinger Brut Champagne, fine loose-leaf tea or coffee.
For reservations, please visit TheLobbyLounge.sg, email InterContinental.Dining@ihg.com, or speak with us at +65 6825 1008

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


The Lobby Lounge
InterContinental Singapore
Level 1
80 Middle Road
Singapore 188966
Tel: +65 68251008
Facebook
Website
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 2pm - 5pm

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

The Grumpy Bear @ SAFRA Jurong - Serving Signature Chicken Chops With A Local Twist

The Grumpy Bear specialises in western cuisine and is known for its chicken chops that come with a variety of choices. It operates a few outlets in Singapore, with its latest opening at SAFRA Jurong. This new outlet has incorporated local flavours into its menu, alongside with its own range of ice creams.

Nasi Lemak Chicken 3.5/5

On the menu, you will find 2 interesting dishes with a local twist - Nasi Lemak Chicken ($18.90) and Grumpy Chicken Rendang ($18.90). Served with herb rice, fried egg and a dollop of sambal chilli, the oven-baked Lemak Chicken Chop was aptly flavoured with spices, tender and succulent. The quintessential sambal chilli was on the sweeter side, but it still very much brought out the full Nasi Lemak experience. In place of the usual fragrant coconut milk rice is herb rice that was aromatic with Italian herbs, and equally enjoyable. The fried egg can definitely be better.

Chicken Rendang 4/5

The Oven Baked Grumpy Chicken Rendang is made using herb rice topped with hearty chunks of Chicken baked and baked in special Rendang sauce. The rendang sauce was heady and robust with spices, and I love how the slices of tomatoes released bursts of tangy juiciness into the rich sauce. The rice was in distinct grains, which worked well with the rich chicken rendang.

Creamy Pasta with Prawns 3/5

There is also a variety of pasta. We tried Creamy Pasta with Prawns ($16.90). It was decent, but it wasn't satiable at all.

Mushroom Soup 2/5

As for sides such as Mushroom Soup, I suggest giving them a miss and just head for their chicken dishes and desserts. Mine had a strong taste of flour, and the croutons were simply stale bread crumbs.

Waffle with Ice Cream 3.8/5

The Grumpy Bear can also be the place of consideration for waffles and ice creams. The Grumpy Bear has its own range of ice cream, ranging from classic to premium. We tried Red Velvet Waffle with Pistachio and Blueberry Yogurt ice creams. The waffle was pretty fluffy with a crisp exterior, and the ice creams were light and not cloying.

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 Grumpy Bear
SAFRA Jurong
333 Boon Lay Way
#2B-02
Singapore 649848
Tel: +65 82996261
Facebook
Nearest MRT: Boon Lay (EW Line)

Opening Hours:
Tue-Sun: 11am - 930pm
(Closed on Mon)

Direction: 
1) Alight at Boon Lay MRT station. Take Exit C, D and E and walk to Boon Lay Bus Interchange (Stop ID 22009). Take bus number 251. Alight 2 stops later. Walk to destination. Journey about 10 minutes. [Map]

Miss Vanda - The Delivery Arm of One Michelin-Starred Restaurant Labyrinth

Miss Vanda is the delivery arm of Michelin-starred restaurant Labyrinth. The menu consists of local favourites which are somewhat familiar but yet different with an elevated twist. The concept was originally Chef Han's expansion into casual dining, but the pandemic gives birth to the delivery service instead.

Singapore Style Laksa with Premium Seafood

The Singapore Style Laksa with Premium Seafood ($28) blown me away with with its no holds barred rich flavours. The laksa broth made from fresh coconut milk, belachan and prawn heads hit me like a tank with its richness. Look deeper into the creamy broth, you will discover a treasure of pan-seared Hokkaido scallop, local Green Lip Mussel stuffed with Fish Paste, and Her Geow with Crabmeat filing. This is definitely an atas rendition of the local laksa.

Boneless Crispy Har Cheong Chicken Wings

Unfortunately the Boneless Crispy Har Cheong Chicken Wings ($14) did not travel well. It lost its crispiness when I received the delivery. However, I can imagine how good it will tastes if I get to have it pipping hot as the distinct prawn paste flavour was well marinated into the chicken wings.

Labyrinth Signature Claypot "Ang Moh" Chicken Rice

If you have tried the Labyrinth's "Ang Moh" Chicken Rice, now you have the full portion at Miss Vanda. The Labyrinth Signature Claypot "Ang Moh" Chicken Rice ($18) is created in memory of Chef Han's grandmother. She created the version during the colonial era whilst working for a British family, pairing Hainanese chicken rice with creamy chicken mushroom sauce. For those that is used to our local Hainanese chicken rice, it will take sometime to appreciate it.

Hainanese Style Sweet & Sour Sakura-Kurobuta Pork Collar

Unfortunately another dish that didn't manage to travel well is the Hainanese Style Sweet & Sour Sakura-Kurobuta Pork Collar ($24). It lost its crispy when its reached me. Putting that aside, the pork collar was tender and the accompanying sauce complemented it excellent.

Wagyu Beef Rendang with Buah Keluah

A dish that I enjoyed a lot is the Wagyu Beef Rendang with Buah Keluah ($28). This is so good with the buah keluah giving the whole dish that extra oomph. Not to mention how tender the beef rendang was, well flavoured with the aromatic rempah.

Bo Luo Bao - Char Siew Creme Diplomat Choux Puff

An interesting take of the choux puff, giving it an Asian twist is the Bo Luo Bao - Char Siew Creme Diplomat Choux Puff ($15). You can even find bits of diced bak kwa in it.

To be frank, I am glad that Chef Han is able to adapt to the new norm and started Miss Vanda. During the pandemic, the most worry thing is resistant to change and not moving on. I applaud the courage of Chef Han to take the first step. My favourite dishes are the Laksa and Beef Rendang. This is a must order.


Miss Vanda by Labyrinth
Esplanade Mall
8 Raffles Avenue
#02-23
Singapore 039802
Tel: +65 62234098
Facebook
Website
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Tue-Fri: 12pm - 230pm, 630pm - 1030pm
Sat-Sun: 630pm - 1030pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to Raffles Avenue. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

The Blue Ginger @ Great World City - Making Their Peranakan Food More Accessible To New And Younger Audience

With the revamped of Great World City, several new food establishments have opened at the shopping mall. One of these new restaurants is The Blue Ginger, an established Peranakan restaurant brands in Singapore with its flagship restaurant in Tanjong Pagar. This is only the brand's second outlet after being in the food scene for the past 25 years. The new restaurant strives to create a balance between contemporary and traditional, preserving the soul and heritage of Peranakan cuisine, while making their well-loved family recipes more accessible to a new and younger audience.

Kerabu Timun 4.2/5

Something new on the menu, at least for me is the Kerabu Timun ($8.50). I have not eaten this dish, whereby crunchy cucumber and chicken gizzards are tossed in a spicy dressing. I was told the chilli used is quite spicy, but I didn't feel it. This is probably balanced by the refreshing cucumber.

Kerabu Kacang Botol 4/5

Another refreshing starter is the Kerabu Kacang Botol ($11.50) in which crunch wing beans are tossed in a spicy, tangy dressing and topped with shallots and toasted grated coconut.

Beef Rendang 4.8/5

Not to be missed is their Beef Rendang ($20). The beef cubes which uses shin meat are cooked to fork-tender, infused with the aromatic and damn shiok rempah. You just have to enjoy this with a plate of steamed rice to savour the delicious gravy.

Ayam Panggang' Blue Ginger' 4/5

 Another delightful dish is the Ayam Panggang' Blue Ginger' ($16). The grilled boneless chicken thigh is cloaked in a rich sauce permeated with the nuances of lemongrass, galangal and coriander.

Terong Goreng Cili 4/5

The Terong Goreng Cili ($13) is cut into batonnets, deep-fried and crowned with fresh chilli paste. To balance the spiciness, sweet soya sauce is drizzled over it. I like that it still retains a soft interior, with contrasting crispiness on the exterior.

Pork Ribs Assam 4.2/5

Instead of the usual pork belly, Blue Ginger's rendition uses pork ribs instead. The Pork Ribs Assam ($16) is braised in a tamarind sauce with fall of the bone meat. The sweet and sour flavours are very appetising that will definitely whet up the appetite.

Sotong Keluak 4.8/5

The dish that got me all excited is the Sotong Keluak ($22). Unlike the usual sotong hitam that uses the squid's black ink sauce, Blue Ginger replaces it with buah keluak. The squid is stir-fried in the nutty black sauce further elevated by the addition of tamarind juice. Having tried buah keluak with chicken and pork ribs, I am surprised that sotong is my new favourite pairing. I hope more Peranakan restaurants will adopt this pairing in their menu.

Kerabu Laksa 3.8/5

Nonya Noodles 4/5

For diners looking for a quick meal, there are three one-dish meals to choose from. They are Kerabu Laksa, Nonya Noodles and Buah Keluak Fried Rice. All priced at $15 each. Probably new to a lot of people is the Nonya Noodles. It is not commonly served in restaurants as it is a treat customarily reserved for birthdays and special occasions. Quite similar to our local hokkien mee, the yellow noodles are cooked in a rich prawn and pork stock with bean sprouts, kang kong and garnished with omelette and cucumber julienne. What makes it different to the local hokkien mee is the addition of tau cheo (fermented soy bean paste) in the sauce which enhances the dish umami flavours.

Chendol or Durian Chendol 3.8/5

Not to forget to end your meal on a sweet note with a bowl of Chendol ($5). For durian lover, you may go for the Durian Chendol ($7). We thought the green rice flour jelly is a bit firm in texture as we prefer it to be softer. Hopefully, the restaurant will make that small adjustment.

Founded in 1995, The Blue Ginger is one of Singapore's oldest Peranakan restaurants, and one of the first to share the delights of Nonya cuisine outside the Peranakan home. It is great to see that they have opened a second restaurant after 25 years, making their delicious heritage food more accessible to the new and younger audience.

Note: This is an invited tasting.


The Blue Ginger
Great World City
1 Kim Seng Promenade
#01-106
Singapore 237994
Tel: +65 62357042
Facebook
Website
Nearest MRT: Great World (TE Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 6pm - 10pm
Sat-Sun, PH: 11am - 10pm

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

Makko Teck Neo @ Telok Blangah Rise - Hidden Peranakan Gem In A Quiet Neighbourhood

Not known to many, hidden in the quiet neighbourhood of Telok Blangah Rise is Makko Teck Neo, a Nyonya restaurant specialising in traditional Peranakan cuisines and kueh kuehs. It all started with Auntie Teck Neo baking and selling its signature pineapple tarts and cookies every Chinese New Year to relatives and friends. As the business grew, Auntie Teck Neo moved into the current restaurant in 2008 and started Makko Tech Neo.

Nyonya Kueh Pie Tee 4/5

Ngoh Hiang 4.5/5

Our lunch started with some light bites. We have the Nyonya Kueh Pie Tee ($9.90) and Ngoh Hiang ($11.90). The Nyonya Kueh Pie Tee filled with flavourful turnip stew, topped with a thinly sliced prawn is must enjoy with a dollop of the chilli sauce. The Ngoh Hiang ($11.90) is quite unique with the addition of chives and carrot for a delightful crunch on top of deep-fried crispy beancurd skin. I am not sure whether this is authentic Nyonya ngoh hiang recipe, but it sure is good.

Tauhu Goreng 4/5

Next, we had is the Tauhu Goreng ($6.80). The deep-fried tofu is piled with shredded cucumber, beansprout and lots of the nutty peanut sauce. Each mouthful comes with an abundance of textures at play.

Rempah Ayam Goreng 4.2/5

Chap Chye 4/5

For a chance, we decided not to order the Ayam Buah Keluah but gone for the Rempah Ayam Goreng ($11.90) instead. The tender grilled chicken thigh has a beautiful rempah rub that elevated the taste profile. Not to forget the chilli sauce for that shiok finishing.

Pork Rib Pongteh 3.8/5

Beef Rendang 4.2/5

For the daily special on Sunday, we went for the Pork Rib Pongteh ($12.90) and Beef Rendang ($14.90). The Pork Rib Pongeh while cooked to tender and infused with the robust fermented beancurd flavour, it lacked finishing tang which I was seeking. The Beef Rendang, on the other hand, left an impression with the lunch group. It is fork-tender and spicy, packing a punch. Best to order a plate of plain basmati rice to go with the shiok gravy.

Dry Mee Siam 4.2/5

A house special at Makko Teck Neo is the Dry Mee Siam ($5.80). It comes with big puffy tau pok that is soaked with the mee siam gravy. While it is dry mee siam, it is not dry at all. It comes with a scoop of rich, sweet and tangy gravy. Best to give it a good toss to coat each strand of the vermicelli, to enjoy the slurping goodness. I personally crave for more of the mee siam gravy.

Makko Teck Neo is definitely a hidden gem located in a sleepy old neighbourhood. I am great to discover yet another good Nyonya restaurant, especially that it is near my place.


Makko Teck Neo
Blk 35 Telok Blangah Rise
#01-303
Singapore 090035
Tel: +65 62751330
Facebook
Website
Nearest MRT: Harbourfront (CC Line, NE Line)

Opening Hours:
Tue-Sun: 730am - 9pm
(Closed on Mon)

Direction:
1) Alight at Harbourfront MRT station. Take Exit A. Walk to bus stop at Harbourfront MRT station (Stop ID 14129). Take bus number 65, 123M or 855. Alight 4 stops later. Walk to destination. Journey time about 15 minutes. [Map]