Song Yue Taiwan Cuisine (松悦台式料理) @ Kallang Leisure Park - Launches Banquet Dishes (辦桌菜)

Song Yue Taiwan Cuisine at Leisure Park Kallang has recently launched a new menu based on the culinary tradition of 辦桌菜 (bàn zhuō cai) or 'banquet dishes'. Originating in the 17th century, 辦桌 are gatherings typically held to celebrate occasions.

Celebratory Lobster Combination Platter 5/5

We started with Song Yue's Celebratory Lobster Combination Platter ($88.8 – Medium / $128.8 – Large) featuring five distinct dishes that synergised well with one another with their different flavour profiles and texture - Lobster and Fruit Salad, Chicken Tossed in Sesame Oil, Soy Braised Duck Wings, Spring Onion Marinated Abalone and Century Eggs in Shrimp Paste. Each dish had its merits, but what stood out for me were the flavourful and tender duck wings as well as the century eggs done in the style of a classic scotch egg.

Traditional Chicken with Pig's Stomach and Abalone Soup 4.5/5

Next was a nourishing Traditional Chicken with Pig's Stomach and Abalone Soup ($98.8). The chicken, stuffed with pig stomach, ginkgo nuts, and baby abalone, is stewed in a superior pork and chicken broth for five hours, resulting in a collagen-rich broth, as reflected in its yellow hue. Unlike a typical Pig's stomach soup, which may occasionally be quite gamey, this is more of a chicken soup with added benefits of a pig's stomach soup.

Steamed Live Lobster Rice Cake 5/5

My favourite dish of the evening was the Steamed Live Lobster Rice Cake ($88.8 for medium, $158.8 for large). Beyond the succulent lobster, the Taiwan glutinous rice, infused with pork belly, dried conpoy, shiitake mushrooms, and dried shrimp, was deeply flavourful and aromatic. Topped with garlic oil and fried garlic, it had a perfect balance of richness and savoury notes, and each bite of it just got more and more delicious.

Golden Phoenix-Tail Tiger Prawns 4.5/5

The Golden Phoenix-Tail Tiger Prawns ($35.8 for medium, $55.8 for large) were another highlight. Giant tiger prawns were wrapped in beancurd skin with a seafood mix, salted egg yolk, century egg, and coriander filling. Skillfully fried to a crisp golden brown, they were paired with a well-matched homemade sweet and sour sauce.

Braised Pork Knuckle with Homemade Mustard Greens 4/5

The Braised Pork Knuckle with Homemade Mustard Greens ($58.8) was a rich, fork-tender dish. The pork knuckle was braised for three and a half hours. However, I felt the mustard greens could have been more bittersweet to better balance the richness of the pork and gravy.

Handmade Crispy Duck with Taro 3.8/5

Lastly, the Handmade Crispy Duck with Taro ($48.8) featured duck slices encased in creamy yam paste and deep-fried to a light and crispy finish. While the flavours were good, the dish could have benefited from a thicker yam layer, as the portions without enough yam felt a little dry.

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.


Song Yue Taiwan Cuisine
(松悦台式料理)
5 Stadium Walk
#01-38/39
Singapore 397693
Tel: +65 6988 3322
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Nearest MRT: Stadium (CC Line), Tanjong Rhu (TE Line)

Opening Hours:
Sun-Thu: 1130am - 3pm, 530pm - 930pm
Fri-Sat, Eve PH: 1130am - 330pm, 5pm - 10pm

Direction:
1) Alight at Stadium MRT station. Take Exit B. Turn right and walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Tanjong Rhu MRT station. Take Exit 2. Walk towards the river. Cross the bridge to indoor stadium. Cut across the open air carpark towards Stadium Crescent Road. Walk to Kallang Theatre. Turn right onto Stadium Walk. Walk to destination. Journey time about 6 minutes. [Map]

Entrepot @ The Robertson House - Introduces New Menu Infused With Nostalgia and Bold Flavours

Entrepôt at The Robertson House unveils an enticing new menu that will excite your taste buds with bold, robust flavours. Chef Nixon Low draws from his formative years, personal experiences, and conversations with guests and his team to introduce eight new dishes, each telling a culinary story that celebrates tradition and nostalgia. The restaurant space is also nicely decorated with art pieces for a heritage chic vibe.

Vietnamese-Style Crispy Rice Paper 4.2/5

We had the Vietnamese-style Crispy Rice Paper ($24), a nod to the past when Vietnamese junk boats were common on the Singapore River. This dish is fun and interactive, as diners assemble their own portion of toppings. It's a delicious mix of vermicelli, prawns, fresh herbs and peanut sauce piled on top of crispy rice paper, almost like a deconstructed spring roll.

Chicken Drunken 3/5

Secondly, a Chinese-inspired dish of Chicken Drunken ($22). The idea is certainly innovative, and the dish is beautiful- a platter of poached chicken roulades and goji berry marmalade, accompanied by a fragrant shot of Drunken Chicken Liquor to be drunk. However, I would have liked it with some dipping sauce as the chicken meat itself, although tender, could do with a little more flavour.

Dr Robertson's Chai Cured Salmon 4/5

The third dish of Dr Robertson's Chai Cured Salmon ($24) is a refreshing salad dressed in Dragon Fruit plum. The fennel, radish slaw, candied pecans, and granola also contribute a nice crunch and texture. With very bright flavours, this was light and easy to eat.

"Itek Sio"- Tamarind Braised Cherry Valley Duck 3.8/5

Moving on to the main dishes, we had the "Itek Sio" — Tamarind Braised Cherry Valley Duck ($54). I found this enjoyable. There was a duck leg confit and a sous vide duck breast, both of which were nicely cooked and soft. The baked banana shallots added aroma and a mild, subtly sweet flavour to each bite.

Aged Vinegar and Malt Sugar Glazed Kurobuta Pork Chop 4.5/5

The Aged Vinegar and Malt Sugar Glazed Kurobuta Pork Chop ($48) is one of the Chef's signature dishes, and it is impressive! The Kurobuta pork loin is cooked and fried to get a crispy edge before glazed with vinegar and malt sugar. The result is a nicely tender pork chop with the right amount of fat and meat and a pleasing sweetness to the meat. Cocoa nibs complete the dish, and grilled white cabbage and pickled vegetables refresh the palate.

Chef's Joo Chiat Charcoal Seasonal Whole Fish 4.5/5

I also very much liked Chef's Joo Chiat Charcoal Seasonal Whole Fish ($48). It's done in Thai style with a tangy and appetising Thai chilli sauce, accompanied by a raw papaya and wing bean salad and toasted glutinous rice. The exterior of the fish is nicely charred, while the flesh is fresh, juicy, and flaky.

"Hong Zao" Rice Cakes with Eryngii Mushrooms 3/5

One of the most interesting dishes of the evening was the "Hong Zao" Rice Cakes with Eryngii Mushrooms ($28). This dish consists of Teochew rice cakes, crispy red rice and black fungus cooked in a Red Yeast rice residue. Prepared by Chef Nixon's father during his mother's confinement period to nourish her after the birth of each of his younger siblings, this dish symbolises joyous moments and warm family memories in his life. It is a hearty dish (a little too savoury on its own) and is best paired with rice.

Fragrant Steamed Coconut Rice with Serundeng 4.8/5

As such, I recommend pre-ordering this special item of Fragrant Steamed Coconut Rice with Serundeng (not on the main menu, limited availability). It seems like a simple rice dish, but it's an absolute delight to eat with the communal main dishes listed above, especially with all that tasty gravy! The rice is light and fluffy and has the delicate fragrance of spicy toasted coconut.

Peanut Butter and Chocolate 4/5

Dessert is a real treat for all Peanut Butter and Chocolate ($17) lovers. It is assembled with peanut candy, chocolate genoise sponge cake, 72% dark chocolate mousse, and cashew nut praline. The peanut butter's savoury notes harmonise with the chocolate's sweet and bitter nuances for an indulgent final plate.

To complement your meal, there's a good list of cocktails and spirits. They even have their own exclusive Dr Robertson's Gin, crafted in collaboration with Tanglin Gin in Singapore.

This menu is now available at Entrepôt from Mon - Fri, 6pm - 10:30pm and Weekends (Last Order: 10:00pm).

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.


Entrepôt
The Robertson House
1 Unity Street
Singapore 237983
Tel: +65 8301689
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Nearest MRT: Fort Canning (DT Line)

Opening Hours:
Daily: 630am - 1030pm

Direction:
1) Alight at Fort Canning MRT station. Take Exit A. Turn left and walk to Clemenceau Ave. Turn left onto Clemenceau Ave, walk to destination. Journey time about 5 minutes. [Map]

Tanyu Exclusive 探鱼 @ Jewel Changi Airport - Newly Opened Tanyu Outlet with 8 Flavours of Grilled Fish and Self-Service Ice Jelly Bar to Enjoy Till 3am

Tanyu has been one of many diners' go-to spots for Chongqing-style grilled fish since it joined the local F&B scene in 2017. Newly introduced in Jewel Changi Airport is Tanyu Exclusive, the brand's first-ever supper concept store, open to welcome diners till 3am daily!

The new space works perfectly as a supper spot or to enjoy before you catch a flight. If you dine in later in the night between 10pm and 3pm, there are special supper exclusives and an additional 15% off. All of the staff we met were very cheery and helpful, and the curated Chinese playlist enhanced the overall vibes.

Self-service Ice Jelly Bar

The unlimited Self-service Ice Jelly Bar ($2.80/pax) is definitely the first thing that would catch your eye upon stepping in. It's fun to DIY and refreshing to have through the meal.

Pick from different types of jelly to add to the shaved ice with other toppings, including osmanthus honey, peach gum, pearls, peanuts, hawthorn bits, and more. We went back for seconds and thirds for this.

Fresh Clams in Spicy Sauce 4/5

We started with a chilled appetiser, the Fresh Clams in Spicy Sauce ($9.90). The clams were average in size but picked up the mildly spicy and numbing sauce well.

Chongqing Cold Noodles with Shredded Chicken 4/5

You can opt for regular white rice to accompany the grilled fish, but Tanyu also offers noodle dishes. For a spicy option, go for the Chongqing Cold Noodles with Shredded Chicken ($8.90). While I found the noodles a little too soft, I liked the smooth texture and the appetising sauce.

Noodles with Onion Oil 3.8/5

There is Noodles with Onion Oil ($5.80) for a non-spicy choice. Similarly, it had softer noodles here, but I found the scallion oil used, unfortunately, a little too bland.

Grilled Fish with Fresh Green Pepper, with Limbo Fish 4.8/5

The highlight of our meal was the Grilled Fish with Fresh Green Pepper, with Limbo Fish ($48.90). I always appreciate how customisable a meal at Tanyu is - you can pick your choice of fish broth and add a variety of ingredients to your liking.

I recommend adding their special beancurd ($3.90), which soaked up the broth superbly well. Other ingredients ($4.50/portion) include enoki mushrooms, konjac, bamboo shoots, potato slices and more. My only qualm here was the broth's saltiness, which made it less drinkable.

Grilled Fish with Sauerkraut, with Limbo Fish 4.5/5

We had the Grilled Fish with Sauerkraut for our second fish, with Limbo Fish ($48.90). The fish in both were tender, soft and fresh, which made it easy to separate from its bones. The saltiness here was more balanced with strong tangy notes.

Golden Mushroom with Minced Garlic 4/5

Enoki mushroom and garlic fans should try the Golden Mushroom with Minced Garlic ($5.80). It's a simple dish, but the intense garlic flavours were satisfying.

Lychee Shrimp Ball 4.2/5

We were most surprised by the Lychee Shrimp Ball ($9.80). They were served piping hot and crunchy, with a juicy shrimp filling, pairing harmoniously with the tangy chilli on the side.

Grilled Lamb, Grilled Chicken 3.8/5

While the rub of herbs and spices on the Grilled Lamb ($6.90 for 3 Pieces) and Grilled Chicken ($6.90 for 3 Pieces) were decently aromatic, we found both meats too tough.

Double Taste Rice Cake 4.5/5

The Double Taste Rice Cake ($7.80 for 5 Pieces) was a hot dessert that had praises from everyone. Each had a thin crisp exterior while remaining delightfully soft and chewy within. It was perfect to enjoy with the drizzle of black sugar syrup.

Thunder Grape Drink, Tangerine Hawthorn Drink

We had huge cups of beverages to pair, namely the Thunder Grape Drink ($5.80) and Tangerine Hawthorn Drink ($5.80). Though these came in a big portion for sharing, they were both too sweet for our liking.

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.


Tanyu Exclusive 探鱼
Jewel Changi Airport
#B2-235/236
78 Airport Boulevard
Singapore 819666
Tel: +65 6513 3203
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Nearest MRT: Changi Airport MRT (EW Line)

Opening Hours:
Daily: 1130am - 3am

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

BHC Chicken @ Marina Square - Popular Korean Fried Chicken Chain Arrives In Singapore Serving Popular Signatures

BHC Chicken, one of South Korea’s most popular fried chicken chains, has arrived in Singapore with a range of its best-selling signatures!

Even though they have opened for over a couple of weeks, they still sport a long queue of diners. This is BHC Chicken's first outlet in Singapore and the fourth internationally. They are located on the second floor of Marina Square, right next to where Eccellente by HAO mart sits.

BHC Chicken Sides 3.8/5

We started with a variety of sides, namely the Cheese Balls ($5.90 for Original, $6.90 for Bburing), Bburing Cheese Stick ($6.90) and Bburing Corndog ($6.90).

The crowd favourite among them is the Cheese Balls of mochi-like spheres with molten cheese within. These are fried to a crunch on the outside while retaining the soft and stretchy chewiness inside. The Bburing Cheese Stick has sticks of breaded cheese, while the Bburing Corndog has sausages with a thicker breaded exterior. Both have a generous coating of the Bburing seasoning, a highlight at BHC Chicken.

Sotteok 3.5/5

The last of our appetisers was Sotteok, which is Korean sausage skewered with rice cake. It costs $5.90 for the spicy Red King or $6.90 for the Bburing option. The rice cakes were a little hard in texture for our liking.

Rabokki 3.8/5

Apart from the range of fried chicken, the menu has different kinds of mains. The Rabokki (from $12.90) has rice cakes, ramyeon, Korean fishcake and a hard-boiled egg in a spicy-sweet sauce. It is a bit pricey for what it has, but it was appetising and quite comforting.

Kimchi Fried Rice 3.8/5

The unassuming Kimchi Fried Rice ($9.90) was a surprising dish for us. We liked the sweet and tangy flavours from the fried red kimchi, which made me keep going back for more. That said, I would have loved the addition of Korean crispy seaweed as garnish and if the rice was not as wet.

Bburinkle 4.2/5

Bburinkle is BHC Chicken's signature chicken flavour. It has fried chicken coated in cheese and vegetable-flavoured seasoning, served with Bburing Bburing dip, a creamy and lighter dip version of the same seasoning. As a result, this has a unique garlicky, sweet and cheesy flavour, unlike the usual Korean fried chicken options you typically expect.

My dining companions and I thought the dip was optional as it was already very flavourful on its own. However, this is best to share as it can get quite heavy after a while. What we liked most was how succulent the chicken meat was, and not greasy even though it was deep fried. Prices of the chicken vary across flavours - a whole chicken is priced from $29.90, wings at $23.50 and boneless at $28.

Hot Retro 4.2/5

If you are a fan of no-frills classic fried chicken like me, check out BHC's Retro. Deep fried in sunflower oil, you will get to enjoy juicy chicken meat with a well-coated crunch in its original form. For that additional kick of appetising spice, opt for the Hot Retro. The spice is manageable and leans to the mild side.

Macho King 3.8/5

The last of the flavours we tried was the Macho King, which uses a coating of aged soy sauce and a sweet honey-based oriental sauce. This was my least favourite of the three as I found the sauce too overpowering for the batter and the chicken. If you are ordering this, dig into it immediately upon serving for the maximum crunch.

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.


BHC Chicken
Marina Square
6 Raffles Boulevard
#02-332A, #02-332F
Singapore 039594
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Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Daily: 11am - 330pm, 530pm - 10pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B and D. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Cross the road. Walk to destination. Journey time about 6 minutes. [Map]

Wan Hao Chinese Restaurant @ Singapore Marriott Tang Plaza Hotel - A Resplendent Spring Celebration With Exclusive Set Menus

Celebrate Lunar New Year celebration at Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel with Wan Hao Chinese Restaurant's exclusive 6 or 8-Course Set Menus. The menus feature dishes using a luxuriant selection of fresh seafood and premium meats. Price starts from $118.80++ per person, available from 26 December 2022 to 5 February 2023.

Yu Sheng

Kickstart your celebratory meal with a toss with six Yu Sheng varieties, starring an auspicious selection of Rock Lobster, Hokkaido Scallop, King Salmon, Yellowfin Tuna and Caviar, accompanied by choice of citrusy yuzu dressing or traditional dressing. Auspicious Imperial Yu Sheng includes Australian Lobster, Sea Urchin, Hokkaido Scallop, Salmon Roe, Tuna and Caviar.

Eight Treasures Imperial Pot with Bird’s Nest

Wan Hao Eight Treasures Imperial Pot with Bird’s Nest 贵妃煲 (For takeaway and delivery: $508/ 5 pax; $928/10 pax) is all about nourishing your body with collagen and nutritional goodness. Ingredients include Bird’s Nest, 10-Head Australian Abalone, Fish Maw, African Premium Sea Cucumber, Black Moss Dace Fish Beancurd Bag, Live Prawn, Pork Tendon, Free-Range Chicken and Japanese Shiitake Mushroom. This modern take on a traditional Pen Cai symbolises endless harmony and prosperity.

Steamed Garoupa Fillet with Caviar, Golden Superior Sauce and Chinese Mustard Green

The exclusive set menus include seafood dishes such as Steamed Garoupa Fillet with Caviar, Golden Superior Sauce and Chinese Mustard Green. The superior sauce was tasty - it was vibrant with sweetness from pumpkin, laced with a slight fruity tartness from tomato, and punctuated with hints of bitterness from the Mustard Green.

Roasted Australian Quail with Fermented Red Beancurd

This Roasted Australian Quail with Fermented Red Beancurd was mouthwatering the moment it was served, and it was indeed finger-licking good. The brine gave an excellent brush of umami-ness to the tender and moist quail meat.

Steamed Roe-Crab with Glutinous Rice

Our rice dish was a Steamed Live Crab with Roe and Wok-Fried Glutinous Rice with Hong Kong Chinese Sausage. I like how the sweet crab meat mingled with the savoury rice.

Bird’s Nest with Premium Hokkaido Melon

The desserts were definitely one of the highlights. Bird's Nest with Premium Hokkaido Melon carries the melon's natural sweetness with only a tiny amount of cream added to bring the ingredient together.

Cempedak Custard Golden Nian Gao Tart, Osmanthus with Red Dates Rice Cake

We had a taste of the newly launched Cempedak Custard Golden Nian Gao Tart (8 pieces Golden Nian Gao Tarts $32). A blend of creamy custard filled with sweet fibrous cempedak fruit within the crispy and buttery crust tart. We also sampled a piece of the Osmanthus with Red Dates Rice Cake 桂花杞子枣皇糕 ($58nett), which carries very soothing flora notes emanating from the osmanthus.

For dining reservations, please call 6831 4605, email mhrs.sindt.fb.reservations@marriotthotels.com or visit https://www.wanhaochineserestaurant.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. 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
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Website
Nearest MRT: Orchard (NS Line, TE Line)

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

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