Ya Ge (雅阁) @ Orchid Hotel - New Modern Chinese Restaurant Serving Fine Traditional Chinese Cuisine With A Modern Taste

Newly opened at Orchid Hotel is Ya Ge (雅阁), led by Executive Chef Tse Chi Leung, who has 25 years of professional culinary experience. He has worked in kitchens of top hotels and restaurants across Hong Kong, Singapore and Jakarta, including Imperial Treasure at Marina Bay Sands and Yan Restaurant at Park Hotel Group.

The restaurant recently launched a new eight-course 'Taste of Ya Ge' menu ($268++, U.P $360++) that features a selection of the restaurant's signature dishes. The menu is suitable for four to five persons, available from 11 July to 30 September 2022.

Chilled Hua Diao Chicken Roll 4/5

We had the Chilled Hua Diao Chicken Roll kickstarting our eight-course meal. Unlike many places that chopped the chicken into pieces, the culinary team painstakingly rolled the chicken into a roulade. Fifteen years old Hua Diao has been used to give the succulent chicken an aromatic finish.

Carrot Cake with Dried Shrimp Paste 4.2/5

The eight-course menu includes two dim sum items in the Carrot Cake with Dried Shrimp Paste and Crispy Mini Pumpkin Pastry with Minced Chicken, Mushroom & Thyme. The Carrot Cake with Dried Shrimp Paste is crispy on the exterior and soft on the inside, fragrant by fried eggs and dried shrimp paste.

Crispy Mini Pumpkin Pastry with Minced Chicken, Mushroom & Thyme 4.5/5

The Crispy Mini Pumpkin Pastry with Minced Chicken, Mushroom & Thyme has a delightfully chewy texture stuffed with savoury filling consisting of minced chicken and mushroom. Adding thyme to the filling gives it a touch of minty earthiness, lifting the taste profile.

Fish Maw with Crab Meat in Superior broth 4.2/5

Unlike most Chinese soup that uses pork or chicken as a stock base, the Fish Maw with Crab Meat Soup uses duck and chicken instead. It is a delicious change from the usual, bringing out the sweetness of the chunky crab meat.

Deep-fried Marble Goby with Supreme Soya Sauce 4/5

For the fish dish, diners have a choice of having it deep-fried or steamed. We went for the Deep-fried Marble Goby with Supreme Soya Sauce. Of course, the star has to be the supreme soya sauce, complementing the crispy and moist fish.

Sauteed Diced Beef with Black Garlic 4.5/5

At first glance, the Sauteed Diced Beef seemed to be cooked in black pepper sauce, but it is cooked with black garlic, giving it a coat of sweetness on top of its tender texture.

Roasted Floral Tea Infused Chicken 4.5/5

One of my favourite dishes is the Roasted Floral Tea Infused Chicken. The tender chicken with its crispy skin is perfumed with the floral tea aroma, fire-roasted to perfection and garnished with fried tea leaves for a satisfying crunch.

XO Egg White Seafood Fried Rice 4/5

We had the XO Egg White Seafood Fried Rice for the carbo dish packed with 'wok-hei' smokiness. I enjoyed the firm texture for its delightful bite.

On top of the new eight-course menu, business professionals looking for a lighter meal may appreciate Ye Ge's ongoing lunch and dinner sets priced from $48.80++ per pax for two or more persons daily.

Note: This is an invited tasting


Ya Ge (雅阁)
Orchid Hotel
1 Tras Link
Level 3
Singapore 078867
Tel: +65 68186831
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 10pm

Direction: 
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk straight towards Orchid Hotel. Journey time about 3 minutes. [Map]

Tanglin Cookhouse @ Tanglin Mall - Modern Colonial-style Restaurant Offering Western and Asian Inspired Dishes

Tanglin Cookhouse at Tanglin Mall is a modern colonial-style restaurant serving Western and Asian-inspired dishes that best represent the dynamics between British culture and local flavours.

Here in the evening, you get to start with some tippers from the bar. We had Gin and Tonic - Berries Wonders with Widges London Dry Gin ($20) and a Moonshot Martini with Boutique-y Gin Company Moonshot Gin ($20) under the Special Gin Cocktails list. I recommend the latter, which allures with floral notes.

Vine Tomato Salad with Fresh Burrata Cheese 3/5

We started the dinner with Vine Tomato Salad with Fresh Burrata Cheese ($25.90). The salad was covered with an abundance of puffed kombu quinoa and a generous handful of pine nuts. The pairing of pillowy burrata with crunchy elements set this salad apart from the usual.

Tanglin Scotch Egg 2.8/5

Next, we had the much loved Tanglin Scotch Egg ($16.90), served with Purple cabbage slaw and pickled mustard seeds. Both the slaw and tangy mustard seeds cut the richness of the meat, but I find its gaminess a tad too much.

Salmon Wellington 4.5/5

We had Salmon Wellington ($26.90) and Grandmother's Roasted Chicken ($25.90) for the main. My favourite was the former. I loved the warm smell of the dill when it was served, and slicing the buttery puff into half unveiled an incredibly moist slab of salmon fillet. It was plain delicious with the side of lemon dill beurre blanc.

Grandmother's Roasted Chicken 3.8/5

The latter features a 1/2 spatchcock chicken with onion gravy and Yorkshire pudding. The chicken was tender with very nicely roasted skin, adding to its flavour. The onion gravy was superb, complementing the meat exceptionally well. However, the Yorkshire pudding was slightly burnt, and the green peas were somehow cloyingly sweet.

Sticky Date Pudding 3/5

For a sweet ending, the warm Sticky Date Pudding ($14) was comforting with English toffee sauce, with added nutella soil for texture. What's different about Tanglin Cookhouse's pudding is that it is served with papadam and coconut ice cream to give a savoury, tropical vibe. I enjoy the sweet-savoury play on this classic typical dessert. However, the pudding itself can be 'stickier', and the papadam was a bit limp when we had it, which affected the overall experience of this dish.

Eton Mess Trifle 3/5

We also had Eton Mess Trifle, a rather romantic dessert made by layering basil macerated strawberries, meringue and vanilla chantilly cream. The tangy strawberries brought the trifle a refreshing and herbaceous burst of acidity. However, less sweet would have been better.

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.


Tanglin Cookhouse
Tanglin Mall
163 Tanglin Road
#01-106
Singapore 247933
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Nearest MRT: Orchard Boulevard (TE Line)

Opening Hours:
Daily: 9am – 1030pm

Direction:
1) Alight at Orchard Boulevard MRT station. Take Exit 1. Walk straight down Grange Road. Walk to destination. Journey time about 3 minutes. [Map]

Les Bouchons @ Rochester Park - New Hot Destination For Classic Steak Frites, French Classics & Wines In The West

Les Bouchons, well known for its classic and value-for-money steak frites and French cuisine, has opened its latest outlet in the west. The restaurant is located in a two-storey heritage black and white bungalow built in the 1940s, surrounded by the serene and lush greenery of Rochester Park.

French Heirloom Beetroot Salad 4.8/5

With the opening of its latest outlet at Rochester, it has introduced several exclusive new dishes, such as the French Heirloom Beetroot Salad ($17). These beetroots are deliciously fruity, not those earthy tasting beetroots that I have eaten. On top of that, it has a delectable crunchy texture that is very enjoyable.

Terrine de Foie Gras "Maison" 4/5

The Terrine de Foie Gras "Maison" ($26) is another exclusive dish at the new outlet. It is served with onion chutney and toast. I am not sure about the others on the table, but I find having the terrine with toast weird. I prefer pairing it with the complimentary bread.

French Ceps Soup with Truffle Oil 3.8/5

It was a rainy day when I visited Les Bouchons. Hence the French Ceps Soup with Truffle Oil ($16) is a timely entree warming the body in the cold weather. Each spoonful came with an intense mushroomy flavour, but I thought it was rather heavy on the salt. In addition, I didn't find the use of truffle oil is necessary.

Grilled Sirloin Wagyu 4.8/5

The highlight at Les Bouchons has to be their mains. Making a grand entrance with its beautiful marbling is the Grilled Sirloin Wagyu ($78) cooked perfectly to medium-rare. Just a touch of salt at the side to appreciate the flavoursome piece of meat. There is no need for any sauce to enjoy the quality Japanese Hokkaido Black Wagyu MB +6/7.

Extra Tender Angus Beef Filet 4.8/5

Next, we have the Extra Tender Angus Beef Filet ($50). It is leaner compared to the wagyu, bursting with beefy jus of its own. It is not interior to the wagyu but up to the individual's preference for their steak. Fans like me that prefer more bite in their steak would choose the Angus beef filet over the grilled sirloin wagyu.

Poulet aux 40 Gousses d'Ail 4.5/5

Besides the beef, Les Bouchons does a very good Poulet aux 40 Gousses d'Ail ($32). I was secretly happy to be served the traditional 40 garlic roasted chicken. A dish I have not eaten for a long time. I reminded the last time I had it was many years ago at a friend's gathering. The chicken flavoured by the lovely aroma of garlic and rosemary was tender and juicy. I would highly recommend wiping up the delicious sauce with the bread too.

Truffle Brie "Maison" 50g 4/5

Round up with some cheese and crackers to complete the meal and enjoy the selection of wines available at the restaurant. It has a list of approximately 100 labels, including old and new world, rare and vintage selections, with 80% from France, ensuring that there is something to imbibe at any time of the day.

Double Chocolate Lava Cake with Vanilla Ice Cream 4/5

You will not get wrong with the Double Chocolate Lava Cake with Vanilla Ice Cream ($15) for desserts. Crusty on the exterior and molten inside, the chocolatey goodness is complemented by the creaminess of the vanilla ice cream, cutting through the richness.

Ile Flottante 4.2/5

Also known as the floating island is the Ile Flottante ($13). Floating in the tall glass is a meringue in creme anglaise. It was my first time having such an interesting dessert, and I enjoyed it. It felt like having ice cream in a creamy sauce.

Creme Brulee 4.2/5

Last but not least, we have the Creme Brulee ($13) that comes with a layer of crackling caramelised sugar atop a rich custard base infused with a hint of orange zest.

Note: This is an invited tasting.


Les Bouchons Rochester
10 Rochester Park
Rochester Commons
Singapore 139221
Tel: +65 69048972
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Nearest MRT: Buona Vista (CC Line, EW Line)

Opening Hours:
Tue-Thu: 12pm - 2pm, 6pm - 10pm
Fri: 12pm - 2pm, 6pm - 1030pm
Sat: 12pm - 3pm, 6pm - 1030pm
Sun: 12pm - 3pm, 5pm - 9pm

Direction:
1) Alight at Buona Vista MRT station. Take Exit C. Take the sheltered walkway and walk towards Star Vista. Turn left onto Rochester Drive. Walk to junction of Rochester Drive and Vista Exchange Green. Turn right onto Vista Exchange Green. Walk to junction of Vista Exchange Green and Rochester Park. Cross the road and walk to destination. Journey time about 6 minutes. [Map]

Path Restaurant @ Marina Bay Financial Centre - Paving The Path To A Vivid Modern Asian Dining Experience

Path Restaurant at Marina Bay Financial Centre is the newest and exciting opening in the F&B scene. The modern Asian restaurant is Chef Marvas Ng's inaugural restaurant in partnership with 1855 F&B. The food at Path is a multi-layered experience. Each dish is a seamless composition of French fine-dining techniques and presentation, using comforting East Asian flavours.

Wakamatsu Strait Yellowtail 4.2/5

Our dinner at Path started with the light and refreshing Wakamatsu Strait Yellowtail ($36). The clean tasting sashimi is brightened by the pickled Chinese artichoke and zucchinis, whetting the appetite for the next course.

Hand-Dived Hokkaido Scallop 4/5

Next is the Hand-Dived Hokkaido Scallop ($58) served and cooked at the tableside. The sashimi-graded scallops from Hokkaido are seared on a hot stone, topped with sakura ebi and cooked with a seaweed truffle sauce. The scallop was plump and sweet. The touch of theatrical completes the whole experience. It is paired with Pickled Kombu Pumpkin Salad, refreshing up the palate.

Premium Kuhlbarra Fish Maw 4.5/5

The Premium Kuhlbarra Fish Maw ($35) is a new culinary experience. It is my first time eating fish maw this way. It showcases the chef's philosophy incorporating the premium Asian ingredients in a collagen-rich Douxi caviar sauce with fresh greens. It is a dish packed with complex and rich flavours, finished with delightful textural finishing.

"Suan Ni" Hong Man 4/5

It is my first time having the eel with the spinal cord intact, and more even how it is cooked in a braising sauce that consists of garlic and Dou Ban Jiang. The "Suan Ni" Hong Man ($24) reminds me of the traditional Chinese dish, Suan Ni Bai Rou boosting with garlic aroma.

French Organic Cauliflower 4.2/5

This is probably the best cauliflower steak I have eaten. The French Organic Cauliflower ($24) is braised in vegetable stock till soft and tender and then deep-fried for exterior crispiness. A layer of mayonnaise is coated around the cauliflower and then topped with house-blend furikake and buckwheat seasoning for that extra lift in flavouring.

Crispy Japanese Amadai 4.5/5

The Crispy Japanese Amadai ($75) is a beautiful dish paired with black bean beurre blanc. It is the same sauce used for the fish maw dish. However, I find the sauce complements the fish better. In addition, the crispy scales on the skin provided that extra textural enjoyment.

Signature Butter-Roasted Herb-Brined French Poulet $72

A highlight at Path is the Signature Butter-Roasted Herb-Brined French Poulet ($72). Before roasting in the oven, the chicken is brined with Chinese herbs and then coated with 800 to 1000gm of butter. This result is a beautiful and tender chicken infused with butter and herbs. To appreciate the chicken further, you can have it with the butter chicken jus sauce and scallion salsa.

Daikon Sword Leaf Lettuce Roll

Chef Marvas's mum would always serve salad with roasted chicken as a child. So in creating this memory, Chef Marvas introduces the Daikon Sword Leaf Lettuce Roll to go with the Signature Butter-Roasted Herb-Brined French Poulet. The sharp and refreshing salad helps to cut the richness.

Signature Wild Forest Mushroom Donabe with Premium Japanese Rice 4.5/5

If you need your carbs, I would highly recommend the Signature Wild Forest Mushroom Donabe with Premium Japanese Rice ($38). Each mouthful of the fragrant rice is brimming with an abundance of flavours and textures from the oats, waxed meat, porcini mushrooms and vegetables.

Whiskey Bombe Alaska 4/5

Wrapping up our dinner, we have two desserts - Whiskey Bombe Alaska ($28) and French Canele ($18 for 3pc). Go for the whiskey ice cream served with Kirsch marmalade and meringue for something sweet and light. However, what intrigues me is the french canele made with Chinese Bai Jiu (white wine). Baked to perfection, it comes with a crusty exterior, soft and fluffy interior with a tad of the fragrant bai jiu.

French Canele 4.5/5

Path restaurant is definitely an exciting addition to the dining scene offering modern Asian cuisine. Chef Marvas brings a precise balance between French finesse and the East Asian ingredients that feel and taste sumptuous yet possess a reassuring familiarity that warms the heart.

Note: This is an invited tasting.


Path Restaurant
Marina Bay Financial Centre
Tower 3
12 Marina Boulevard
Singapore 018982
Tel: +65 64430180
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Website
Nearest MRT: Downtown (DT Line), Marina Bay (CC Line, NS Line)

Opening Hours:
Mon-Fri: 1130am - 2pm, 6pm - 9pm
Sat: 6pm - 9pm
(Closed on Sun & PH)

Direction:
1) Alight at Marina Bay MRT station. Take Exit B. Walk to traffic junction Boulevard Central and Marina Way. Cross the road. Walk to Marina Bay Financial Centre Tower 3. Journey time about 5 minutes. [Map]

2) Alight at Downtown MRT station. Take Exit C. Walk to Straits View. Cross the road. Walk to destinaiton. Journey time about 3 minutes. [Map]

Joyfulness Dining @ Kinex Mall - Introducing Chinese Zodiac Food Guide By Local Feng Shui Master Peng Song Hua

This Chinese New Year, Joyfulness Dining has invited local Feng Shui Master Peng Song Hua to match the Five Elements (Wuxing, 五行) with individuals' Chinese zodiac signs to create dishes that benefit individuals' zodiac sign and herald good fortune in the Year of the Tiger.

According to ancient Chinese traditions, everything in the universe comes from the five elements: wood, fire, earth, water, and metal. Wuxing can be applied to our food choice, whereby the energy of wood, fire, earth, water and metal can be harnessed through certain foods to help boost prosperity and fortunes.

Chicken Soup Stewed with Bamboo Fungus and Cordyceps Flowers 3.5/5

Starting with the Chinese zodiac Rat, it is recommended to have the Chicken Soup Stewed with Bamboo Fungus and Cordyceps Flowers. As the wuxing of Rat is water, it is beneficial to have food such as lotus root, lotus seed and cordyceps flowers.

Chicken with Chilli Peppers 2.8/5

I am born in the year of the Tiger in which the wuxing is wood. Hence it is recommended to have red coloured food that represents fire. Therefore it is suggested that I have the Chicken with Chilli Peppers.

Flamed-BBQ Chicken 3.8/5

Similar to Tiger, the Chinese zodiac Rabbit's wuxing is wood. Hence any red coloured food or fire which represents vitality and prosperity is good for the Chinese zodiac sign. Hence the Flamed-BBQ Chicken is such a fitting dish.

Scallops and Asparagus in XO Sauce 3.5/5

Snake's wuxing is fire, and the suitable foods are wood-based. These include green vegetables such as asparagus and mung beans. Therefore, the restaurant recommends having the Scallops and Asparagus in XO Sauce, which contains much fibre and vitamins, helps eliminate toxins from the body.

Hong Kong-styled Steamed Fish 4/5

Those born in the Horse year need to join forces with others to gain and succeed. Therefore, foods that are suitable for wuxing fire and wuxing water will be especially good for people born in the year of the Horse. Appropriate food includes fish and seafood. Hence it is recommended to have Hong Kong-style Steamed Fish.

Mushroom with Seasonal Vegetables 3.8/5

The Goat's wuxing is earth. Foods that can strengthen the earth element include tofu, mushrooms and vegetables. The Mushroom with Seasonal Vegetables is well suit to for the zodiac sign.

Black Pork with Red Wine 4/5

As the wuxing of the Monkey is metal. Foods recommended are black in colours such as black beans, black fungus and black glutinous rice. The restaurant is recommending the Black Pork with Red Wine with that in mind.

Stir-fried Carrot Cake with Beansprouts in XO Sauce

The Stir-fried Carrot Cake with Beansprouts in XO Sauce is beneficial for the Rooster as the wuxing is metal. Suitable foods are white in colour, including radish, potato, taro, sweet potato and ginger.

Dry-fried Tiger Prawns

Those born in the year of the Pig is to consume food which is "metal" in its wuxing, which are white, including scallops, fish and prawns. Hence the restaurant is recommending having the Dry-fried Tiger Prawn.

Claypot Seafood

The Claypot Seafood is good for Dog, as the wuxing is earth. Food that is "fiery" includes ingredients cooked in a clay pot, and peppery food can help improve energy levels and boost fortunes.

Of the dishes we tried, we didn't have the items for Ox and Dragon. Nevertheless, it is interesting to pair food with the Chinese zodiac. Thanks to Feng Shui Master Peng Song Hua, it is an insight into food and wuxing. While there is a good story behind each dish, I would prefer more effort to create unique dishes or use special ingredients instead of presenting dishes commonly served elsewhere.

Note: This is an invited tasting session. 


Joyfulness Dining
Kinex Mall
11 Tanjong Katong Road
#02-38
Singapore 437157
Facebook
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Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening Hours:
Mon-Fri: 10am - 10pm
Sat-Sun: 8am - 10pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit E. Walk to Sims Ave. Cross the road and walk to Tanjong Katong Road. Walk down Tanjong Katong Road to Kinex Mall. Walk to destination. Journey time about 8 minutes. [Map]