Showing posts with label Roasted Chicken. Show all posts
Showing posts with label Roasted Chicken. Show all posts

Sunday, February 18, 2024

Hey Kee (嘻記) @ Former Singapore Badminton Hall - Hong Kong Style Dai Pai Dang

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Step into the alluring realm of HEY KEE, a culinary haven that transports you back to the authentic vibes of 80s Hong Kong Dai Pai Dong (大排档) right here in Singapore. The restaurant offers delectable dishes and a visual feast with photo-worthy interiors, capturing the essence of classic Hong Kong streets.

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The restaurant's interiors are a vibrant homage to Hong Kong's past, with lively red chairs, green banquet tables, and vintage posters of iconic personalities adorning the walls. Transport yourself to yesteryears with a nostalgic barber’s spiral lamp and a recreated Hong Kong bus stop at the entrance.

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To enhance the experience, HEY KEE offers private rooms for up to 20 guests, complete with karaoke systems for an exclusive dining affair. Mosaic floor and wall tiles further complete the setting, ensuring a timeless charm and authenticity.

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Deep Fried Cuttlefish with Salt & Pepper 椒盐鲜鱿 3.5/5

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Crispy Golden Silver Fish 黄金白饭鱼 3/5

We kicked off with a delightful array of deep-fried starters. The Deep Fried Cuttlefish with Salt & Pepper ($20.80) stood out, capturing my taste buds with its robust seasoning. The crispy batter, expertly coated on tender cuttlefish, carried the perfect blend of salt and pepper, creating a flavour explosion.

On the other hand, the Crispy Golden Silver Fish ($8.80) presented a different experience. Although the dish promised a treat of silver fish, I found it challenging to detect the fish amidst the crispy batter. It felt more like indulging in a delightful crunch of batter rather than savouring the distinct flavour of the fish. In this delightful showdown, the deep-fried cuttlefish emerged as the preferred choice for its more pronounced and satisfying taste.

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Sizzling Kai Lan with Dried Prawns in Claypot 蝦乾嘟嘟芥蓝苗 4.2/5

The Sizzling Kai Lan with Dried Prawns in Claypot ($23.80) boasts a delightful crunch in every bite, elevating the humble kai lan to new heights. Infused with rich flavours from minced meat, pork lard, and premium dried shrimp, it presented a symphony of tastes that delighted the palate. What set this dish apart was the use of high-quality dried shrimp carefully imported from Hong Kong. These shrimp, known for their meatier texture and more fragrant profile, added a layer of complexity to the dish, enhancing the overall dining experience.

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Pan Fried Beef Tenderloin Cubes with Potatoes 鐵板黑椒薯仔牛肉粒 4.2/5

The Pan-Fried Beef Tenderloin Cubes with Potatoes ($36.80) is a classic Hong Kong dish that captivated our taste buds. Succulent Angus beef tenderloin cubes were expertly pan-fried to golden perfection, creating a delightful contrast in textures. Presented on a hot plate, the sizzling presentation added to the anticipation. As the fragrance wafted through the air, we couldn't help salving to dig into the dish. The magic happened as the potatoes soaked up the flavourful sauce, creating a harmonious marriage of taste and texture. With its piquant, fragrant, and shiok qualities, the pepper sauce provided the perfect accompaniment, making each bite a symphony of flavours.

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Temple Street' Crispy Roast Chicken 廟街风沙鸡 4.2/5

The 'Temple Street' Crispy Roast Chicken (Half $22.80/ Whole $39.80) features a French poulet rooster, air-dried for six hours, resulting in tender, juicy meat with a crispy, flavourful skin. Accompanied by a unique yellow chilli powder, it's a taste sensation.

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Steamed Soon Hock with Chopped Yellow Chilli 黄剁椒蒸笋壳鱼 4.2/5

The Steamed Soon Hock with Chopped Yellow Chilli (market price) offers a unique twist, with yellow chopped chilli enhancing the inherent sweetness of the fish.

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Signature Claypot Seafood Porridge - Live Tiger Prawn 東街生滚砂鍋粥 4.5/5

A homage to the traditional supper options found on the vibrant streets of Hong Kong, HEY KEE presents its Signature Claypot Seafood Porridge with Live Tiger Prawn (Small - $28 per 300g). Diners are granted the delightful opportunity to curate their experience by directly selecting their preferred live seafood from tanks. The chosen seafood is then entrusted to the skilled hands of the chefs, who expertly cook the ensemble in a large claypot, marrying the distinct flavours of the sea with fragrant jasmine pearl rice. The porridge exhibits a consistently creamy texture that blankets the palate with each spoonful.

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'Typhoon Shelter' Style Stir Fried Crab 避风塘螃蟹 4.2/5

The 'Typhoon Shelter' Style Stir Fried Crab ($98 per kg) is a popular and cherished creation that traces its origins to the vibrant streets of Hong Kong, capturing the essence of the Cantonese culinary heritage. The star of the show is a whole live crab, expertly cooked to perfection in a unique blend of spices and aromatic ingredients, with garlic taking a prominent role in this flavourful symphony. The tantalising blend of aromatics filled the air, creating an anticipation that is nothing short of mouthwatering.

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Note: This is an invited tasting.


Hey Kee (嘻記)
102 Guillemard Road
#01-01
Singapore 399719
(Former Singapore Badminton Hall)
Tel: +65 65141588
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Nearest MRT: Kallang (EW Line), Paya Lebar (CC, NE Line)

Opening Hours:
Daily: 1130am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop at Paya Lebar MRT station (Stop ID 81111). Take bus number 70. Alight 4 stops later. Walk straight down Guillemard Road. Walk t destination. Journey time about 12 minutes. [Map]

2) Alight at Kallang MRT station. Take Exit A. Walk to bus stop at Kallang MRT station (Stop ID 80031). Take bus number 70 or 197. Alight 5 stops later. Walk to traffic junction Geylang Lorong 20 and Guillemard Road. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Tuesday, January 9, 2024

Man Fu Yuan @ InterContinental Singapore - Welcomes the Year of the Dragon with Golden Resplendence

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Man Fu Yuan at InterContinental Singapore invites patrons to partake in an opulent Lunar New Year feast from 15 January to 29 February 2024, promising an immersive experience that captivates the senses and ushers in good fortune.

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Upholding the grand tradition, Man Fu Yuan unveils the colossal 'Dragon's Wealth' Yu Sheng 龙飞凤舞喜捞生 ($888++ serves up to 10 guests), a 60-inch spectacle that symbolizes strength, power, health, and good luck for the New Year. Packed with shredded vegetables, it is adorned with indulgent ingredients like rock lobster, sea urchin, ikura, shredded dried Hokkaido scallops, salmon sashimi, and crispy fish skin. A refreshing honey miso golden peach dressing and shallot oil complete this masterpiece.

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Man Fu Yuan Abundance Treasure Pot 4.8/5

Taking centre stage is the Man Fu Yuan Abundance Treasure Pot ($498 nett), a culinary treasure trove featuring rock lobster, premium sea cucumber, five-head whole abalone, tiger palm mushroom, dried whole scallop, South Africa fish maw, goose web, pig trotters, dace fish ball, oysters, chicken wings, preserved Kurobuta sausage, pork liver sausage, Japanese premium flower mushroom, and more.

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Steamed Atlantic Cod Fish Fillet 4.2/5

The Steamed Atlantic Cod Fish Fillet, topped with crispy preserved radish and scallions, offers a buttery and moist texture. It's paired with umami superior soya sauce, complementing the richness of the cod fish.

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Oven-baked Lobster with Golden Butter Sauce and Cheese 4.5/5

The Oven-baked Lobster, bathed in golden butter sauce and cheese, presents sweet lobster meat with a finishing touch of smoky aroma from torching.

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Sichuan Style Roasted Chicken 4/5

A firework of fiery flavours, the Sichuan Style Roasted Chicken features dried chilli, sesame seed, peanut, Sichuan spice, and scallion, complementing the tender chicken with crispy skin.

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Lobster Mapo Tofu 4/5

Elevating Mapo Tofu with lobster meat, the dish boasts soft and silky tofu, robust flavours, and a good Sichuan spicy punch leaning towards appetizing rather than overly spicy.

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Roasted Suckling Pig with Five Grain Glutinous Rice 4.5/5

A signature delight, the Roasted Suckling Pig ($528++) is stuffed with five grain glutinous rice, ensuring crackling crisp skin and tender, juicy meat infused with the delicious jus of the pig through roasting.

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Chilled Pumpkin Puree, Longan, Lotus Seeds, Peach Collagen 4.5/5

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Sweet Golden Nian Gao 3.5/5

To conclude the feast, the Chilled Pumpkin Puree with Longan, Lotus Seed, and Peach Collagen offers a refreshing and soothing dessert. Additionally, the symbolic Sweet Golden Nian Gao, a Chinese New Year sticky rice cake, signifies growth, progress, and the attainment of new heights.

Man Fu Yuan's Lunar New Year Extravaganza promises not just a feast but a culinary symphony of prosperity and good fortune.

Note: This is an invited tasting.


Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
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Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

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

Sunday, January 7, 2024

Red House Seafood Nanyang @ Clarke Quay - Reopens with Chinese New Year Celebratory Set Menus

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Red House Seafood Nanyang at Clarke Quay has reopened with a fresh new look, all set to usher in the Year of Dragon by introducing prosperous Chinese New Year menus for the 2024 Chinese New Year celebrations. The celebratory set menus showcase the best of Singapore Nanyang-style seafood, conceptualised by Executive Chef Chen Khay Boon (Chef Man) and his team. They will be available from 8 January to 25 February 2024 for lunch and dinner.

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Prosperity Lobster, Salmon & Coral Seaweed Yu Sheng 5/5

Prosperity Salmon & Coral Seaweed Yu Sheng is a fruit-and-vegetable-forward version with ingredients such as strips of turnip, yam, carrots and Buddha's hand citron, and creatively enhanced with a crunchy purple-coloured coral seaweed. It is creatively enhanced with crunchy purple-coloured coral seaweed, resembling dragon feelers - symbolic of the zodiac year and adding a unique texture to the yu sheng. A relatively light dragonfruit-passionfruit sauce is used, allowing the yu sheng to retain the right amount of crunch and freshness after a toss. Aromatic kaffir lime leaves and ginger flowers accentuated the flavours. The luscious slices of salmon elevated the dish as well.

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Double-Boiled Fish Broth 4.5/5

Red House Seafood Nanyang also offers an outlet-exclusive section of its menu devoted entirely to Giant Grouper. The fish is meant to be enjoyed from head to tail, with different cooking methods recommended for various parts – namely back, head, liver, tail, belly and body, highlighting each part's varied flavour and texture profiles. We tried Double-Boiled Fish Broth with Sliced and Fried Giant Grouper Fish Fillet ($18.80). The milky soup base is achieved by slow-cooking pork and grouper bones for eight hours. The soup had a good depth of flavours with a gelatinous mouthfeel, and the chunky sliced fillets made this soup extra wholesome.

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Giant Grouper Stewed with Beancurd Skin and Garlic 4/5

Giant Grouper Stewed with Beancurd Skin and Garlic (Seasonal price) is a Cantonese-style claypot dish featuring the head, belly and body with a nostalgic flavour. The fish is deep-fried and then stewed in a house-made 'chu hou' paste made with ingredients such as soybean and oyster sauces. Mandarin peel and fried garlic are included as well for aromatic accents. This dish excelled in textures and flavours, and the accompanying ingredients - beancurd skin and shiitake mushrooms, were rich with the robust sauce.

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Alaskan King Crab served Two Ways 2.8/5

Alaskan King Crab served Two Ways (Sautéed Crab Meat in Truffle Oil and Egg White & Baked Crab Legs with Miso), featuring freshly peeled crab meat sauteed with egg white and truffle oil. At the same time, the legs are sliced and topped with a miso-mayonnaise sauce, baked, garnished with tobiko, and then finished with a drizzle of truffle oil for a fragrant finishing touch. While the sauteed crab meat with egg white was expertly executed, achieving a fluffy mixture of crab meat and egg white, I found the truffle oil overpowering the entire dish. The salty miso-mayonnaise sauce equally dulled the baked crab legs.

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Crispy Roasted Chicken with Flaxseed & Sesame 4.8/5

Crispy Roasted Chicken with Flaxseed & Sesame (From the Harmony Menu for 8-10 persons, $1088) is a labour-intensive dish that achieves exterior crispiness with flaxseed and sesame and tender meat within. In between steps, the chicken is air-dried twice on two different occasions before being roasted for 30 minutes. The skin was morish with the crisp flaxseed and sesame, imparting nutty flavours to the tender chicken.

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Braised 8 Head Abalone, Sea Cucumber with Winter Melon Ring & Purple Cauliflower 4.5/5

Braised 8 Head Abalone, Sea Cucumber with Winter Melon Ring & Purple Cauliflower (From the Harmony Menu for 8-10 persons, $1088) is both aesthetically pleasing to the eyes as it is to the palate, with contrasting colors lent from pumpkin sauce, and purple cauliflower florets from Holland. It is a highly nutritious and luxurious dish with auspicious ingredients of abalone and sea cucumber. Like the crispy roasted chicken, this dish requires skills and much preparation work, requiring at least two days of preparation, such as soaking and braising the abalone and sea cucumber in a superior broth. The firmness of the melon is just right as well.

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Chilli Crab 4/5

Red House Chilli Crab, one of Red House Seafood's signatures, delights with the crab and the fried mantou. Steamed before deep frying, the mantou had a fluffy interior with a crispy exterior without any greasy feel.

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Purple Glutinous Rice Cake 4.8/5

Purple Glutinous Rice Cake (Available on all CNY set menus) is one of my favourite nian gao creations to date. Pulut Hitam and Nyonya Kueh – this layered dessert is made with traditional nian gao and purple glutinous rice. I love the addition of the purple glutinous rice, which gives the nian gao an additional texture and aroma. A little less sweet would be perfect.

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The celebratory set menus are priced at $598 and $798 for 4 to 6 persons, and $1088, $1388 and $1888 for 8 to 10 persons. Dining reservations can be made via redhouseseafood.com/reservations/ while takeaways can be ordered via the outlets through phone or email.

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.


Red House Seafood Nanyang
3C River Valley Road
The Cannery, #02-02/03
Singapore 179022
+65 6442 3112
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Nearest MRT: Clarke Quay (NE Line), Fort Canning (DT Line)

Opening Hours:
Daily: 12pm - 230pm, 5pm - 10pm

Direction:
1) Alight at Clarke Quay MRT station. Take Exit C or G. Walk to the river. Turn left and walk down the river towards the bridge. Cross the bridge. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Turn right onto River Valley Road Walk down River Valley Road. Walk to destination. Journey time about 6 minutes. [Map]

Saturday, December 30, 2023

Entrepôt @ The Robertson House - A Taste of Anglo-Asian Inspired Cuisine

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Entrepôt at The Robertson House stands the hotel's all-day dining restaurant and bar. Conceptualised based on Singapore's quayside story and growth as an entrepôt port, Entrepôt's menu is inspired by Anglo-Asian cooking techniques and flavours. The dishes are also crafted with communal dining and a spirit of friendliness in mind.

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Black Sesame Hummus 2.8/5

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Our dinner began with an off-the-menu starter - Black Sesame Hummus and Charcoal-grilled Pita Bread with dukkah. The acidity of the hummus was quite on point, but the flavour of the black sesame seemed to have been overshadowed by the seasoning.

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Signature Chinese Terracotta Tea 4/5

Next was the Signature Chinese Terracotta Tea ($10/portion), featuring a Crustacean Tortellini in Chinese Dried Mushroom Tea and Lapsang Souchong. The tea-infused mushroom consomme was earthy and light, complementing the meaty tortellini well.

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Heirloom Tomato and Fermented Plum Salad 4/5

From the Starter menu, we also tried the Heirloom Tomato and Fermented Plum Salad ($18). The Fermented Plum Dressing, combined with a sprinkle of salty Olive Vegetables, worked harmoniously to enhance the inherent sweetness of the tomatoes. Elevating the dish further were drops of Thai Basil Oil, adding a delightful pepperiness to the overall flavour profile.

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Angelica Root French Corn-fed Chicken Roast 3/5

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Tasting portion

For Mains, we had the Angelica Root French Corn-fed Chicken Roast ($45), served with Cordyceps, Mushrooms and Asian Napa Cabbage. The well-caramelised skin was deliciously savoury-sweet with Herbal Honey. While the meat was tender, I found it rather bland, particularly when contrasted with the heavily seasoned Angelica Root Chicken Jus.

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Claypot Rice 3/5

Claypot Rice ($28) indulged with Chorizo Sausage and Smoked Pancetta, contributing robust flavours and a meaty texture to the rice. The earthiness of the Wild Mushrooms provided a well-balanced contrast to the intense flavours of the meats. However, the dish leaned towards being a bit overly flavoured due to the infusion of Harissa in the rice.

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Sticky Red Date Pudding 3/5

For desserts, we had Sticky Red Date Pudding with Butterscotch Ice Cream. The ice cream had a smooth and velvety texture, but the pudding, unfortunately, lacked the dense and sticky texture that I was anticipating.

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The Drinks Menu is attractive with spirits and teas exclusively crafted for The Robertson House, such as Dr Robertson's Gin & Tonic concocted with Dr Robertson's Gin, the hotel's exclusive gin crafted with Tanglin Gin, Singapore's pioneering gin distillery.

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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.


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]

Monday, June 5, 2023

Tan Xiang Yuan @ Dickson Road - A Seafood Hotpot Haven and Chinese Delights By Actor Ben Yeo

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Nestled within a charming two-storey shophouse along Dickson Road, Tan Xiang Yuan offers a delightful array of Chinese dishes, opened by actor and host Ben Yeo. While their signature seafood hotpot steals the spotlight, the restaurant also presents a diverse selection of Chinese cooked dishes that are sure to tantalize your taste buds.

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Signature Seafood Hotpot 4/5

The centerpiece of Tan Xiang Yuan is their Signature Seafood Hotpot ($98/$188), a culinary masterpiece that is served over a charcoal fire. The broth, simmered for eight hours with prawn shells, old hen, and pork bones, exudes a rich and sweet flavor that is packed with seafood goodness. Sliced fish, yam, prawns, abalone, scallops, and more adorn the hotpot, creating a seafood extravaganza that will leave you craving for more.

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Black Vinegar Pork Trotter Jelly 3/5

For a modern twist on a traditional favorite, the Black Vinegar Pork Trotter Jelly ($6) takes the stage. These mini sphere-shaped delights offer a unique and delicate rendition of the classic Teochew pig's trotter jelly, although the portion size may leave you longing for more.

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Mao Shan Wang Durian Chilli Crab Ball 4/5

Prepare for a surprising combination with the Mao Shan Wang Durian Chilli Crab Ball ($12/pc), an appetizer that encases the bold flavors of durian and chili crab in a crispy shell. This unusual fusion surprisingly works, creating a burst of flavors that will intrigue your taste buds.

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Handmade Fish Curd with Luffa Melon 2.5/5

Unfortunately, not all dishes at Tan Xiang Yuan live up to expectations. The Handmade Fish Curd with Luffa Melon ($20/$30/$40), while comprising luffa, handmade fish curd, black fungus, carrot, and mushroom, fell short in terms of flavor. It lacked seasoning, leaving a bland impression on the palate.

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Signature Fried Rice 2.8/5

The Signature Fried Rice ($22/$33/$44), a staple dish in any Chinese restaurant, also failed to impress. With its lackluster taste and ordinary presentation, it did not meet the expectations one would have for a restaurant of this caliber.

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Hand Drizzled Roast Chicken 4.2/5

However, Tan Xiang Yuan redeems itself with their Hand Drizzled Roast Chicken ($26 Half/ $48 Whole), a dish that showcases the artistry of drizzling hot oil over the chicken to achieve a crispy skin while keeping the meat tender and juicy. The result is a flavorful and satisfying poultry indulgence.

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Signature Beef Cubes 4.2/5

To spice things up, the Signature Beef Cubes ($26/$39/$52) stir-fried in a piquant black pepper sauce take the spotlight. The succulent meat, infused with the aromatic black pepper, creates a mouthwatering symphony of flavors that will leave you craving for more.

Overall, Tan Xiang Yuan at Dickson Road offers a memorable dining experience with its show-stopping seafood hotpot and a mix of Chinese dishes. While some dishes may fall short of expectations, the restaurant's highlights shine through, making it a worthwhile destination for seafood lovers and Chinese cuisine enthusiasts alike.


Tan Xiang Yuan
1 Dickson Road
Singapore 209493
Tel: +65 80585527
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Nearest MRT: Jalan Besar (DT Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Jalan Besar MRT statton. Take Exit A. Cross the road. Walk to Dickson Raod. Walk to destination. Journey time about 3 minutes. [Map]