Samsara Gourmet @ Mount Elizabeth Novena Hospital

When I was told that we are going to Mount Elizabeth Novena Hospital for dinner, there was a puzzled look in me. I mean who would have thought that there is actually a Chinese restaurant hidden inside the hospital. Samsara Gourmet is a hidden gem opened by Miss Violet Lee, Miss Singapore 1984 and a career woman who has built her success as Direct and GM Guocoland Properties Limited in China. She returned to Singapore in recent years and decided to open the current restaurant which is helmed by a ex-Tung Lok chef with more than 20 years of experience.

Vegetarian Platter 4/5

Even though Samsara Gourment is not a vegetarian restaurant, it does cater for special request. We will given a glimpse of what the chef can do with a delightful trio of Vegetarian Platter as a starter. The mock meat satay stood out among the trio with its interpretation of the local skewer with curry sauce.

Fish Maw Soup 4/5

Boiled in a superior broth, the Fish Maw Soup ($8/pax) was brimming with rich flavours with delightful bites of spongy fish maws and sweet crab meats.

Sauteed Prawn Ball in Almond Wasabi 4/5 and Fragrant Pumpkin Prawn Ball 4.2/5

Next is a sampling servicing of the Sauteed Prawn Ball in Almond Wasabi ($20/$30/$40) and
Fragrant Pumpkin Prawn Ball ($20/$30/$40). Deep fried to golden brown, both have a nice crunchy and crisp texture. The sauteed prawn ball in almond wasabi is a classic pairing that will not go wrong. I actually preferred the signature fragrant pumpkin prawn ball more. It seems like the pumpkin sauce helps to bring out the sweetness of the crunchy prawn more.

Stir Fried Fish Slices in Egg White 4/5

The Stir Fried Fish Slices in Egg White ($16/$24/$32) served in a net bowl has a moist and silky texture. Similar to the classic crab meat in scrambled egg white, this version uses sliced fish.

Black Pepper Pork Chop 4.5/5

The Black Pepper Pork Chop ($9/pc) took me by surprise with its extreme soft tender texture. I never known that a piece of pork can be cooked until so soft and tender. The black pepper sauce with that slight peppery punch, completes the whole enjoyment.

Jade Gourd Stuffed with Assorted Vegetables and Beancurd 4/5

For a lighter and healthier choice, there is the Jade Gourd Stuffed with Assorted Vegetables and Beancurd ($14/$21/$28).

Samsara Signature Chicken 4.2/5

The Samsara Signature Chicken ($18/half, $36/whole) is one of the dishes I have been looking forward to since the start of the meal. This is probably the dish that brought fame to the restaurant with food critic Wong Ah Yoke giving it a thumbs up. The dish uses kampong chicken which comes with a good flavour. Ate it together with some minced ginger dip and chili dip for a wholesome appreciation of the poultry.

Claypot Rice 4.5/5

The Claypot Rice is a surprise dish that the restaurant has prepared for us. Cook from scratch using raw rice grains, the fragrant rice is further accentuated by the essence of the Wing Wah lup cheong and aromatic dark soya sauce. If not for the earlier dishes, I would have cleaned the whole claypot by myself.

Rice Dumpling in Ginger Soup 4/5

Last but not least, I have the Rice Dumpling in Ginger Soup to wrap up the delicious Cantonese feast. I am glad fate has brought me to Samsara Gourmet, discovering this little hidden gem right in the corner of a hospital. Besides the delicious and quality of the dishes the restaurant offers, the price point is also quite reasonable and affordable.


Samsara Gourmet 
 Mount Elizabeth Novena Hospital
38 Irrawaddy Road
#01-05
Singapore 329563
Tel: +65 67343138
Nearest MRT: Novena (NS Line)

Opening Hours:
Mon-Fri: 9am - 9pm
Sat: 9am - 6pm
(Closed on Sun & PH)

Direction: 
1) Alight at Novena MRT station. Take Exit A. Turn left and walk towards the traffic light junction. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

Jing Hua Xiao Chi (京华小吃) @ Neil Road

Since 1989, Jing Hua Xiao Chi (京华小吃) has been delighting its guests with dishes made with original, home-style recipes created by founders Mr and Mrs Han. Jing Hua Xiao Chi renowned for its delicious homemade dumplings is celebrating its 25th anniversary this year at Neil Road. I have the chance to experience making Jing Hua's famous "Little Juicy Steamed Meat Dumplings" (Xiao Long Bao) and "Mixed Seafood and Pork Dumplings" (Jiao Zi) first-hand from Han Guo Guang, the second generation who has helmed the family business. Never thought I would ever get the chance to make my very own “Little Juicy Steamed Meat Dumplings”小笼汤包. What a pleasant surprise when I realised that this was the place where I had my very first little juicy dumplings almost 10 years ago. Way before this dish becomes so ubiquitous in Singapore.

We first started off with "Mixed Seafood and Pork Dumplings". The filling consists of crab meat, prawn meat. pork and chives. The key point to note is that the closing top musn’t have too much of the skin, which may result in a too doughy texture. And, many may not be aware, you must curve the top when closing the gap so that it is "smiling" to its guests.

Next is the making of the Xiao Long Bao. I pulled, twisted and pinched... voila! My very first Xiao Long Bao emerged. Beginner luck I supposed because the subsequent ones failed terribly. After all the "hard work", it was time to harvest our effort.

Noodle with Minced Pork & Soya Bean Sauce (炸酱面) 3/5

We began with something substantial, the Noodle with Minced Pork & Soya Bean Sauce  ($5++). A slight variation from the usual ones I had before. There is crushed peanuts mixed with the minced meat sauce, hence, carrying a slight resemblance with our local Satay Bee Hoon. Personally I prefer those without the peanuts and I thought the noodles could be springier as well.

Mixed Seafood and Pork Dumplings (三鲜饺子) 4.5/5

Then our masterpieces came. Mixed Seafood and Pork Dumplings ($8++ for 10 pieces). Guo Guang prepared both ours and theirs for our tastings. Ours were seemingly in odd shapes whereas theirs were more structured. I love how juicy it was without an overpowering pork taste which some do. The top wasn't too doughy hence you won't end up with a flat flour taste when biting on the closing.

Pan Fried Mixed Seafood & Pork Dumplings (三鲜锅贴) 3.8/5

Next, we had Pan Fried Mixed Seafood & Pork Dumplings ($8++ for 10 pieces). The presentation of it didn't change at all since 10 years ago, just that it got bigger. With its 2 tails opening, the generous filling that was almost overflowing from its thin crispy skin, beckoned to us. However, as much as I was delighted by the portion of the meat, I felt a fully wrapped dumpling would have been juicer with its juice being locked in during the pan-frying process. If my memory didn't fail me, that was my thought 10 years ago as well.

Little Juicy Steamed Meat Dumplings (小笼汤包) 4.5/5

And what many of us were anticipating for, their famous Little Juicy Steamed Meat Dumplings ($7++ for 7 pieces). We were being served our masterpieces and theirs for comparison. Again, theirs looked more structured than ours. And one look at it, I knew it had enough broth to envelop my taste buds. As I held it against the sunlight, I could see it surfacing to almost half of the dumplings through its thin translucent skin. We were taught how to pick up a dumpling successful. The trick is to wet the tip our chopsticks first prior to picking it up to prevent the tip from sticking to the skin. A good Xiao Long Bao does not break at the bottom that easily which most of our masterpieces did. Guo Guang explained that the key when making the Xiao Long Bao is to be careful not to pull too much of the skin when making the fold on top which will cause the bottom to be stretched too thinly. As for the taste, as expected, the tender meat was flavourful but not oily which melted away easily in my mouth.

Steamed Vegetarian Dumplings (素饺子) 3/5

We tried another dumpling, Steamed Vegetarian Dumplings ($7++ for 7 pieces). I always feel that vegetarian food is not easy to prepare. Most tend to be overly seasoned which I feel is the case for this dish. So, go for the real meat dumplings!

Chinese Pizza (三鲜盒子) 3/5

The last savoury item we tried was Chinese Pizza ($10++). The filling used is the same as the mixed seafood and pork dumplings. Hence not much wow factor for me. I prefer those that looks like a smaller and flatter version of a calzone but filled with chives and bits of eggs. With the skin deep fried, the entire dish was too heavy for me.

C

Crispy Red Bean Pancake (豆沙锅饼) 4.2/5

Towards the end of lunch hours, I could see plates of the Crispy Red Bean Pancake ($10++) being served. One of which belonged to us. As I bite through the outer crispy layer, my teeth sink through another layer of mochi-like texture before reaching the sweet red bean paste in between. At that instant, the post Chinese New Year food, fried nian gao (年糕) came to my mind. Wow, I didn't expect this dish to be that satisfying. It was warm, chewy, sweet.

Sweet Osmanthus Flower Rice Ball Soup (桂花汤圆) 4/5

Another dessert we tried was Sweet Osmanthus Flower Rice Ball Soup ($3++). The look and the taste of it exude simplicity and honesty of a homemade dish. The rice balls were filled with peanuts, red bean paste, lotus and walnut paste, and black sesame. We had the mixed one but you can also request a specific combination of flavours. The osmanthus soup carried a tinge of sweet smelling aroma. I wish it was stronger with a much lower level of sugar to balance the sweet rice balls.

As the F&B landscape gets more and more competitive, I believe that to uphold traditions and staying true to your original recipes is an uphill task. From today's meal, I could feel their commitment in doing so. After so many years in one location, Jing Hua now has a new addition at Rochor Road to continue bringing its Home-style Goodness to its regulars and garner new ones.

Written 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.


Jing Hua Xiao Chi (京华小吃)
21 Neil Road
Singapore 088814
Tel: +65 62213060
Website: http://www.jinghua.sg
Nearest MRT: Outram Park (EW Line, NE Line)

Opening Hours:
Mon-Tue: 1130am - 3pm, 530pm - 930pm
Thu-Sun: 1130am - 3pm, 530pm - 930pm
(Closed on Wed)

Direction: 
1) Alight at Outram Park MRT station. Take Exit H. Walk straight down New Bridge Road. Turn right onto Kreta Ayer Road. Walk to the end of Kreta Ayer Road. Cross the road. Turn left and walk to destination. Journey time about 12 minutes. [Map]

Din Tai Fung Rice Dumpling 2014

Dragon Boat Festival or Duan Wu Jie (端午节) is just around the corner on 2 June 2014. It is celebrated in Singapore in events like dragon boat race as well as eating rice dumplings. Dragon Boat Festival origins from the sacrifice of Qu Yuan, a legendary Chinese poet. He drowned himself to protest against the rulers for corruption. Dragon boat races are organised symbolizing searching for Qu Yuan's body along the river. It is said that dumplings are said to be thrown into the river to stop fish from feeding on the poet's body as well as making noise to scare the fish away. Hence the originating of rice dumpling but now it is served on the table as delicacy instead.

Read Bean Dumpling 4/5

For this festive period, Din Tai Fung has specially imported from Taiwan the Red Bean Rice Dumpling ($5/pc). The dumpling is handmade using top grade Taiwan glutinous rice and generously stuffed with the finest red bean paste. I was quite surprised how well the red bean paste and glutinous rice work together in harmony. The glutinous rice also comes with a hint of heavenly aroma absorbing the fragrance of the bamboo leaves. This will be available all year long at all Din Tai Fung restaurants.

Rice Dumpling with Flavoured Pork 3.5/5

Back by popular demand, the Rice Dumpling with Flavoured Pork ($6/pc) is filled with succulent premium pork belly steeped in a secret marinade recipe and stuffed within tender top grade Taiwan glutinous rice for a soft and chewy texture. The dumplings are then wrapped in bamboo leaves, allowing the rice to absorb the fragrance of the leaves and tender pork. The flavoured pork rice dumpling was shy in flavour compared to the red bean rice dumpling. I was expecting a more richer and robust taste from the marinade. The flavoured pork rice dumpling will be available from 1 May 2014 to 2 June 2014.

With every purchase of 10 rice dumplings from Din Tai Fung, you get to carry away a complimentary limited edition insulated picnic bag worth $10.90. You can also bring it home at $8.90 with any rice dumpling purchased.

Mr Bean @ Bedok Mall

I am actually quite excited drafting this article because I have chanced upon a discovery that I am very eager to share with my fellow foodies. Not only that, I would say it was a discovery that will change the whole appreciation of the traditional beancurd. Move aside chilled beancurd, the next in thing is savoury beancurd. Mr Bean a household name in the local food and beverage scene has created this new and unique savoury beancurd inspired simply by our local hawker fare, Bak Chor Mee taking the traditional dessert to a whole new level.

Signature Savoury Beancurd 香辣鸡肉脞拌豆花 4.5/5

Mr Bean's Signature Savoury Beancurd ($3.50) is a hot beancurd dessert topped with ingredients such as minced chicken, mushroom, chilli oil, fried shallots, vegetarian floss and vinegar. It somewhat tastes like mapo tofu initially but as the vinegar hits the palate, the picture of a bowl of bak chor mee minus noodle sets in. Interestingly, I felt like I was having tofu instead of beancurd without noticing the soya flavour, probably covered by the flavourful chilli oil and vinegar. The signature savoury beancurd itself can be quite heavy and filling, so it is better to share. In my humble opinion Mr Bean needs to have a more catchy English name for the beancurd as the current name is too generic and does not really represent the dish unlike the Chinese name of the beancurd.

8 Treasure Beancurd 八宝豆花 4.2/5

The other hot beancurd dessert introduced by Mr Bean's new dessert concept store at Bedok Mall is the 8 Treasure Beancurd ($3.30). This is a sweet dessert with 8 different types of beans. The bowl of warm beancurd comes with red beans, green beans, lotus seeds, yellow beans, great lima beans, red kidney beans, barley and peanuts. It is very comforting that comes with different bites of textures that will be enjoyed by both young and old.

Pearly Mango Paradise 3.5/5

Moving on to some cold desserts at the new Mr Bean's dessert concept store, there is the Pearly Mango Paradise ($4.50) that comes with a soya pudding buried underneath the mango chunks, pearls and pomelo pulps. A refreshing dessert that comes with delightful chewy bites. Probably due to the season or the species of mango used, it fell short of the sweetness I was looking for.

Tango Twist 2.8/5

The other cold dessert without soya is the Tango Twist ($4) that is a rendition of the popular mango sago dessert. In my opinion this is the weakest link. I could tell that the mango puree was substituted with syrup which is a disappointment.

Three's A Crowd 三色小圆冰 4/5

An interesting name for a dessert, Three's A Crowd ($4) which comes with specially made grass jelly topped with red beans, soft peanuts and black chewy pearls. The goodness of grass jelly with its hint of herbal taste can be quite boring and flat if to be consumed by itself. Usually the local likes to have it mixed with soya milk or served with longan. Given a little twist, Mr Bean's new creation allows one to enjoy the grass jelly with delightful bites of texture. As there is a layer of crushed ice underneath the ingredients to keep it chilled, my advice is to give it a good mix before consuming to have a bit of everything with each spoonful.

Tang Yuan 汤圆 4/5

At the new dessert concept store, Mr Bean has injected a playful element to the tradition Tang Yuan ($3.30). The usual choice of rice dumpling filing of peanut or black sesame is the same but now in addition of that, one gets a choice of 3 different coating that is available in Peanut, Black & White Sesame and Kinako.

Tang Yuan 汤圆 4/5

Now there is 2 ways of eating the Tang Yuan. One can choose to have it original or roll the Tang Yuan in the preferred choice of coating. One tradition, two ways of eating.

Ice Blended Yuzu Soya Milk 4.2/5

In conjunction with Chinese New Year, Mr Bean has also rolled out the Ice Blended Yuzu Soya Milk ($3/$3.5) for a limited period. The refreshing Yuzu flavoured ice blended soya milk comes with little popping suprises of pineapple pearls making it a auspicious and fun drink.

Mr Bean's latest dessert concept store at Bedok Mall offers a dine in area for patrons to enjoy the new range of sweet and savoury desserts in a refreshing different way. Great news to the fans of SG Food on Foot who quote '我爱甜品' at Mr Bean's Bedok Mall dessert concept store ONLY, gets to purchase a 1-for-1 dessert* (*free dessert redeemed has to be of a lower price than the purchased dessert). Offer is only valid from 1-31 January 2014. Do not miss the opportunity to check out the new desserts!


Mr Bean (Dessert Concept Store)
Bedok Mall
311 New Upper Changi Road
#01-94
Singapore 467360
Facebook: https://www.facebook.com/MrBeanSingapore
Website: http://www.mrbean.com.sg/index.aspx
Nearest MRT: Bedok (EW Line)

Opening Hours:
Daily: 7am - 10pm

Direction:
1) Alight at Bedok MRT station. Take Exit B. Walk to Bedok Mall. At Bedok Mall entrance, take the right pathway facing the hawker centre (do not go into mall). Continue on the pathway and walk to destination. Journey time about 3 minutes. [Map]