Celebrate The Lunar New Year With Baba Chews Bar & Eatery @ Hotel Indigo

With the Lunar New Year just around the corner, there is no better time than now to make plans for an abundant and hearty reunion dinner with your loved ones. Nestled in Katong and an occupant of the former Joo Chiat Police station, Baba Chews Bar & Eatery is an all-dining restaurant imbued with contemporary Peranakan elements, and plays a modern fusion to its selection of traditional cuisine from the Straits of Malacca, western favourites and local delights. This festive season, diners can relish in a scrumptious set menu specially curated for reunion dinner on 15 Feb 2018 to usher in the Year of the Dog.

Baba Salmon Yu Sheng 4.5/5

As with all Lunar New Year reunion dinners, we start off the meal with the classic Baba Salmon Yu Sheng ($48/$68) which comes in a platter of assorted vegetables and ingredients including the pickled radish, cucumber, pineapple, sweet turnip, corn flakes, and generous salmon slices. A tangy home-made kaffir lime plum sauce is poured over the Yu Sheng before tossing to good fortune and health.

Hee Piow Ting 4/5

Also known as the Paranakan-styled Fish Maw Soup, the Hee Piow Ting ($16 per bowl) comes with pork meatballs, fish maw and cabbage. While the minced meats in the meatballs boast a soft and tender texture, the pork-based soup has a rich but balanced flavour which makes for a comforting dish to have before the mains are served.

Red Garoupa Tempra Style 4.2/5

The Red Garoupa Tempra Style ($88) features a fried red garoupa fish with peranakan onion and chilli sauce. While the sauce adds a tinge of spice to the dish, it is not spicy and packs a rich savoury flavour to the fish, which retains a soft and moist texture beneath its crispy skin.

“Lobster” Carrot Cake 4.5/5

A local all-time favourite, the “Lobster” Carrot Cake features a stir-fried Singapore style carrot cake with a soft chewy texture and a taste familiar to many. The addition of lobster and silver fish brings a unique upgrade to the dish, elevating its entire taste with a subtle hint of crustacean sweetness from the lobster and saltiness from the silver fish.

“Ong Lai” Noodle 4/5

The “Ong Lai” Noodle comes in a bowl of sauteed tumeric noodle coated with generous amounts of curry cream sauce, and served with seafood and chopped abalone. The robust piquancy from the curry cream sauce is by no means an easy feat, while the addition of seafood and chopped abalone lends a refreshing zing to the edging spice flavour.

Pulut Hitam with Sesame Dumplings 4.2/5

One of the quintessential traditional desserts, the Pulut Hitam with Sesame Dumplings is a must-have to end off the meal on a sweet note. The black glutinous dessert soup is thick, gooey, and packed full of goodness. A gentle bite on the delicate skin of the dumpling oozes out a fragrant black sesame lava which is simply pure indulgence.

During Chinese New Year, most eateries and restaurants will be closed to celebrate the festive occasion. You will be glad to know that Baba Chews Bar and Eatery will be open throughout the Chinese New Year Holidays. From 16 to 18 February 2018, look forward to a sumptuous Chinese New Year a la carte buffet brunch ($42++ per adult) with a pantry laden with delights such as Seared Tuna Ahi, Prawn Shooters and Smoked Sea-Caught Fish from the chiller, a soup pot of Bakwan Kepiting, D.I.Y. Rojak and Kueh Pie Tee as well as desserts like the restaurant’s signature Nangka Cheesecake, Durian Mousse with Gula Melaka, Lychee Crème Brulee, Salted Egg Kaya Macaroons, assorted Chinese New Year cookies and many more.

Further complementing the spread in the pantry are the Baba Chew’s all-you-can-order menu of 12 mains, cooked a la minute. The season’s highlights include: Lobster Carrot Cake – stir-fried Singapore style carrot cake with lobster and silver fish; Conpoy Glutinous Rice – stir-fried glutinous rice with ‘lap mei’ (waxed meat), mushroom, dried shrimps and dried scallops; Chef Alvin’s special “Ong Lai” Noodles - sautéed turmeric noodles with curry cream sauce, served with seafood and chopped abalone; Tempura Niao Gow – fried glutinous rice cake drizzled with yuzu caramel sauce; just to list a few.
 
Words and photos 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.


Baba Chews Bar & Eatery
Hotel Indigo
86 East Coast Road
#01-01
Singapore 428788
Tel: +65 67232025
Facebook
Website
Nearest MRT: Dakota (CC Line)

Opening Hours:
All Day Dining Menu: 11am - 1030pm
Dinner Menu: 630pm - 1030pm
Bar Bites Menu: 11am - 12am
Weekend Brunch: 1030am - 3pm

Direction:
1) Alight at Dakota MRT station. Take exit A. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take Bus 10 or 32. Alight 6 stops later. Cross the road. Walk to destination. Journey time about 15 minutes. [Map]

Ultimate Rice Dumpling Listing 2016

Dragon Boat Festival or Duan Wu Jie (端午节) is just around the corner on 9 June 2016. 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 were 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.

Every year in celebration of the festival, many restaurants and hotels will be offering the traditional rice dumpling as well as new creations to entice guests who are either buying them for self consumption or gift. If you are planning to get some rice dumplings this year, here is the ultimate listing of the various offering from restaurants and hotels.

---

Hai Tien Lo, Pan Pacific Singapore

---

Executive Chef Lai Tong Ping (黎东平) at Hai Tien Lo (海天楼) will prepare your classic favourites and give some of these traditional bundles of joy a contemporary twist. This year creation will see the following classic such as Traditional Cantonese Jumbo Rice Dumpling ($29.90/pc) and Traditional Pork Dumpling with Dried Shrimps ($7.90/pc). New creation for this year includes Classic Five Spice Rice Dumpling with Pork Belly and Yam ($19.90/pc), Fragrant Red Bean Dumpling with Multi-Grain Rice ($9.90/pc) and Fragrant Rice Dumpling Gift Set ($69.90)

Date: 9 May to 9 June 2016
Order and Enquries
Tel: +65 68268240
Email: dining.ppsin@panpacific.com
Website: http://www.pacificmarketplace.sg

---

Man Fu Yuan, InterContinental Singapore

---

New addition to the collection is the Beef Rendang Rice Dumpling ($10.80/pc) and Honey-Glazed Char Siew Rice Dumpling ($9.80/pc). Making a comeback as one of last year's top favourites is the Braised Pork Belly Dumpling with Man Fu Yuan's Signature Black Bean Sauce ($10.80/pc). Other signature offering includes XO Sauce Nyonya Dumpling ($10,80/pc), Man Fu Yuan Jumbo Dumpling ($18.50/pc), Cantonese Style Five Spice Dumpling ($9.80/pc) and Red Bean Lyc Dumpling ($6/pc).

Date: 16 May to 9 June 2016
Order and Enquries
Tel: +65 68251008
Email: intercontinental.dining@ihg.com
Website: http://www.ihg.com

---

Jade, The Fullerton Hotel

---

The Fullerton Hotel Singapore’s Chinese restaurant, Jade marks the time-honoured Dragon Boat Festival with a selection of new rice dumplings and classic favourites unveiled by Chef Leong Chee Yeng. Savour new creations featuring the Traditional Salted Pork Glutinous Rice Dumpling ($9.90/pc), Vegetarian Five-Grain and Cordycep Fungus Glutinous Rice Dumpling ($8.90/pc), Black Pepper Chicken Yellow Millet Rice Dumpling ($9.90) and The Fullerton Glutinous Rice Dumpling ($9.90), which is inspired by the popular Nonya Keuh, ‘Pulut Inti’. Their Golden Treasures (S$88 nett, 8 pieces) and the Auspicious Celebration (S$168 nett,10 pieces) offer a hearty selection of rice dumplings perfect for gifting.

Date: 23 May to 9 June 2016
Order and Enquries
Tel: +65 68778178/ 8188
Email: fullertonshop@fullertonhotel.com / jade@fullertonhotel.com
Website: http://www.fullertonhotel.com

---

Li Bai, Sheraton Towers Singapore

---

In commemoration of the Dragon Boat Festival, Li Bai will be presenting a delectable selection of three homemade rice dumplings. Executive Chef Chung Yiu Ming presents a new creation this year - Steamed Rice Dumpling with Sea Whelk and Dried Seafood ($45/pc). For those with a traditional palate, Li Bai offers the perennial favourite, Steamed Traditional Rice Dumpling ($40). Back by popular demand, the well-loved Steamed Abalone and Pumpkin Rice Dumpling is a premium bundle of goodness ($45).

Date: 23 May to 9 June 2016
Order and Enquries
Tel: +65 68395623
Email: libai@sheratonsingapore.com
Website: http://www.sheratonsingapore.com

---

Cherry Garden, Mandarin Oriental Singapore

---

Mandarin Oriental, Singapore presents a selection of gourmet dumplings to mark a fantastic Dragon Boat Festival celebration at Cherry Garden this year. Indulge in the black garlic glutinous rice dumpling ($18/pc), consisting glutinous rice, fragrant black garlic, sea whelk, preserved vegetables, succulent kurobuta pork belly and bamboo charcoal powder. The red yeast glutinous rice dumpling ($16/pc), an appealing combination of glutinous rice, conpoy, and red yeast minced chicken. The signature classic golden pearl dumpling ($34/pc) remains a top pick, as it is packed with an extravagant filling of premium ingredients.

Date: 30 May to 9 June 2016
Order and Enquries
Tel: +65 68853500
Email: dining@mohg.com
Website: http://www.mandarinoriental.com

---

Summer Palace, Regent Singapore

---

In remembrance of the great Chinese poet Qu Yuan, Summer Palace celebrates Dragon Boat Festival (端午节) with two seasonal dumplings: an unusual but exquisite Crocodile Meat and X.O. Sauce Rice Dumpling ($22/pc) and a nostalgic treat of Black Sesame Rice Dumpling ($13/pc). Traditional offering include classic Abalone Rice Dumpling ($38/pc) and Eight Treasures Vegetarian Rice Dumpling ($22/pc).

Date: 1 June to 9 June 2016
Order and Enquries
Tel: +65 67253288/ 67253289
Email: summerpalace.rsn@fourseasons.com
Website: http://www.regenthotels.com/EN/Singapore

---

Mitzo, Grand Park Orchard Singapore

---

In celebration of the upcoming Dragon Boat Festival, known locally as Duan Wu Jie (端午节), Mitzo Restaurant & Bar debuts with three exquisite rice dumplings, packed with luxurious ingredients and unique flavours. These creations are Truffle Kurobuta Pork Rice Dumpling ($18/pc), Red Yeast Foie Gras & Duck Rice Dumpling ($20/pc) and Osmathus Rice Dumpling Served with Brown Sugar & Osmanthus Honey ($15/pc)

Date: 15 May to 9 June 2016
Order and Enquries
Tel: +65 66038844
Email: rsvn@mitzo.sg
Website: http://www.mitzo.sg

---

Min Jiang, One North & Goodwood Park Hotel

---

Two new flavours – Wagyu Beef Cheek Rendang Dumpling ($12.65/pc) and Chicken with Salted Egg Yolk and Chestnut Dumpling ($12.65/pc) – along with two popular favourites – ‘Hae Bee Hiam’ Dumpling ($7.70/pc) and Braised Pork Belly with Black Garlic Dumpling ($14.75/pc) – make up this year’s collection, available at Min Jiang岷江川菜馆 (Goodwood Park Hotel) and Min Jiang at One-North岷江在纬壹 (No. 5 Rochester Park).

Date: 23 May to 9 June 2016
Order and Enquries
Tel: +65 67301704 (Goodwood), 6774 0122 (One North)
Email: min_jiang@goodwoodparkhotel.com / mj1n@goodwoodparkhotel.com
Website: http://www.goodwoodparkhotel.com

---

Golden Peony, Conrad Singapore

---

This Dragon Boat Festival, Golden Peony introduces two new creations of Rice Dumpling. Tuck into the local favourite inspired Singapore Chilli Crab Rice Dumpling ($28/pc) filled with chilli crab claw meat, accompanied by homemade chilli crab sauce. Also making its debut this year is a fusion of Black Truffle, Morel Mushroom and Chicken Meat Rice Dumpling ($12) filled with generous slices of black truffle and morel mushrooms with succulent chicken drumstick meat, accompanied by homemade morel mushroom sauce infused with thyme. Other perennial favourites include the Traditional 'Hong Kong Style' Rice Dumpling ($28/pc), healthy Vegetarian Wholesome Multigrain Rice Dumpling ($8), and sweet Red Bean Paste Rice Dumpling ($8).

Date: 30 May to 9 June 2016
Order and Enquries
Tel: +65 68853500
Email: dining@mohg.com
Website: http://www.mandarinoriental.com

---

Hua Ting, Orchard Hotel Singapore

---

Hua Ting Restaurant will mark the traditional Dragon Boat Festival with new dumpling creation by award-winning Masterchef Lap Fai. This year’s new creation of Rice Dumpling with Braised Pork Trotters, Dried Japanese Bonito and Peanuts ($14.80) is a heavenly combination of fork-tender pork trotters and savoury peanuts, complemented with dried Japanese Bonito. A handcrafted vegetarian highlight, the Brown Rice Dumpling with Trio of Mushrooms and Black Summer Truffle Paste ($13.80) packed with wholesome ingredients is the perfect festive indulgence for the health conscious. The signature Hong Kong Style Rice Dumpling with Roasted Meat, Dried Scallops and Beans ($23.80) is shaped like a rectangular pillow and tops the choice of our regulars every year!

Date: 9 May to 9 June 2016
Order and Enquries
Tel: +65 67396666
Email: huating.ohs@millenniumhotels.com

---

Shang Palace, Shangri-La Singapore

---

Introducing six new rice dumplings flavours such as the Bird’s Nest Rice Dumpling with Salted Egg Yolk and Custard ($42.80/pc) alongside traditional favourites like all-time bestseller, Shang Palace Signature Rice Dumpling ($23.55/pc), guests will be spoilt for choice. To complement the festivities, Master Chef Steven Ng has crafted a seven-course Dragon Boat festive set menu available for lunch and dinner.

Date: 23 May to 9 June 2016
Order and Enquries
Tel: +65 62134473
Email: dining.sls@shangri-la.com
Website: http://www.slsrewards.com.sg

---

Yan Ting, St. Regis Singapore

---

Welcome the Dragon Boat Festival with scrumptious and healthy glutinous rice dumplings handcrafted by the master chefs of Yan Ting. Bringing back popular favourites like the Glutinous Rice Dumpling with Abalone and Golden Dried Scallops ($33/pc) and introducing the Vegetarian Black Glutinous Rice Dumpling with Mixed Grains ($13/pc), Yan Ting is also presenting the Glutinous Rice Dumpling Gift Set ($49) for gifting to family and friends to commemorate the traditional festival.

Date: Now to 15 June 2016
Order and Enquries
Tel: +65 65066887
Email: yanting@stregis.com
Website: http://www.yantingrestaurant.com

---

Xin Cuisine, Holiday Inn Atrium

---

Celebrate this Dumpling Festival with authentic recipes from Xin Cuisine Chinese Restaurant. The new Tea Leaves Duck, Fish Maw, and Abalone Dumpling ($38/pc) brings you sumptuousness and indulgence with every bite. The lavish Truffle and Foie Gras Dumpling ($28.80/pc) is made with a modern twist. Another new creation on the must-try list is the Cordyceps and Pork Belly Dumpling ($18.80/pc).

Date: Now to 9 June 2016
Order and Enquries
Tel: +65 67317173
Email: xin.sinhi@ihg.com
Website: http://www.holidayinn.com/sinatrium

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.