Sum's Kitchen & Hong Kong Roasted Meat (香港深記飯店) @ Sembawang Road - A Well Kept Food Haven in the North

Venturing into the northern part of Singapore is a rare occurrence for me, typically reserved for exceptional food finds. This time, accompanied by my fellow food enthusiasts, we made our way to Sembawang to explore the wonders of Cantonese cuisine - Sum's Kitchen & Hong Kong Roasted Meat (香港深記飯店). A gem hidden from the limelight, my friend, a regular patron, half-jokingly urged us to keep this place a secret to preserve its charm.

Soup of the Day

Commencing our meal with the Soup of the Day ($8/$12/$16), a robust concoction featuring duck, lotus root, corn, and carrots. Its warmth and heartiness set a comforting tone for lunch.

Roasted Duck $54 Whole Duck

The pièce de résistance, Sum's Kitchen's Hong Kong Style Roasted Duck ($54 Whole Duck), demands a pre-order at least a day in advance, a testament to its popularity. The duck, masterfully roasted, boasted a delightful crispness on the skin, revealing succulent meat within.

Sweet and Sour Pork 

The Sweet and Sour Pork ($12/$18/$24) showcased a harmonious balance of sweetness, the meat skillfully coated in a light, flavourful batter. The dish refrained from an excess of flour, ensuring each bite was a perfect blend of textures.

Deep Fried Squid with Salt & Pepper $14/$21/$28

Next up, the Deep Fried Squid with Salt & Pepper ($14/$21/$28). Expertly cooked to a satisfying bounce, the plump squid was encased in a thin, crispy batter. The sprinkling of salt and pepper added an addictive quality to this dish.

Fried Kailan with Mei Cai $10/$15/$20

An intriguing surprise was the Fried Kailan with Mei Cai ($10/$15/$20), a unique combination that elevated the crunchy greens, introducing an extra layer of texture and flavour to the dish.

Black Bean Paste with Bittergourd

Another revelation was the Black Bean Paste with Bittergourd ($10/$15/$20). This unexpected pairing worked wonders, infusing the dish with an additional depth of flavour.

Steamed Minced Meat with Salted Fish 3.8/5

Concluding our feast was the Steamed Minced Meat with Salted Fish ($12/$18/$24), a savory dish paired well with a bowl of rice. While the meat was moist, I found it slightly fatty for my taste, desiring a meatier texture.

Sum's Kitchen proved to be a haven of Cantonese delights, with each dish showcasing the chef's expertise and penchant for inventive combinations. No wonder the locals wish to keep this food haven under wraps.


Sum's Kitchen & Hong Kong Roasted Meat
(香港深記飯店)
3 Jalan Legundi
Singapore 759266
Tel: +65 6757 2118
Nearest MRT: Sembawang (NS Line)

Opening Hours:
Mon-Tue, Thu-Sun: 12pm - 230pm, 5pm - 930pm
(Closed on Wed)

Direction:
1) Alight at Sembawang MRT station. Take Exit A. Walk to Sembawang MRT station (Stop ID 58009). Take bus 167. Alight 4 stops later. Cross the road and walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Sembawang MRT station. Take Exit A. Walk to bus stop at Sembawang MRT station (Stop ID58211). Take bus number 859. Alight 3 stops later. Cross the road and walk to destination. Journey time about 10 minutes. [Map]

Min Jiang @ Goodwood Park Hotel - 10 Hands Culinary Showcasing A Rediscovery Of Cantonese Classics (十手连环，美味无限)

Building upon the success of last year's highly acclaimed 8 Hands Culinary Showcase at Min Jiang, Goodwood Park, the renowned restaurant has once again raised the bar with its latest culinary extravaganza, the "10 Hands Culinary Showcase: A Rediscovery of Cantonese Classics". This anticipated event, taking place from 13 to 20 July 2023, brings together five distinguished chefs, including veteran guest chefs Chan Kwok, Yim Yiu Wing and Cheng Hon Chau, alongside Min Jiang's own esteemed chefs Chan Hwan Kee and Ho Chee Hee. With their combined expertise and illustrious careers, this exceptional lineup promises to deliver an unforgettable dining experience steeped in Cantonese traditions.

The showcase offers two meticulously curated set menus. The 6-course lunch menu ($138 per person) and the 8-course lunch and dinner menu ($168 per person) both promise to take diners on a journey of Cantonese flavours and traditions.

Steamed Diced Chicken in Pomegranate Egg White Parcel 4/5

Kicking off the feast is the visually stunning Steamed Diced Chicken in Pomegranate Egg White Parcel. Resembling a chrysanthemum and pomegranate, this dish features a delicate pastry made from scratch using egg white and flour. Inside, a medley of finely diced chicken, celery, dried shiitake, and carrots is bathed in superior stock and crowned with luscious crab roe, creating a harmonious blend of flavours.

Baked Stuffed Crab Shell & Roasted Silver Hill Irish Duck 4.2/5

Next, the Baked Stuffed Crab Shell takes centre stage, paying homage to Hong Kong's fusion of Eastern and Western cuisines. Handpicked Sri Lankan crab meat is combined with onions and shiitake mushrooms in a cream sauce reminiscent of bechamel. The mixture is then baked in a crab shell to golden perfection. Accompanying this delicacy is the succulent Roasted Silver Hill Irish Duck, complemented by sweet and juicy fresh mango and a tangy homemade plum sauce.

Boneless Chicken Thigh stuffed with Bird's Nest and Yunnan Ham Double-boiled Superior Soup 4.5/5

A standout dish, the Boneless Chicken Thigh stuffed with Bird's Nest and Yunnan Ham in Double-boiled Superior Soup, showcases hours of laborious cooking. The chicken is deboned and filled with premium bird's nest before being double-boiled for three additional hours. The result is a dish bursting with rich and pure flavours derived from the carefully selected ingredients.

Pan-fried Dace Fish Meat, Liver Sausage and Orange Peel stuffed in whole Dace Fish 4/5

Delving into a traditional recipe from the Shunde district in Guangdong, China, the Pan-fried Dace Fish Meat, Liver Sausage, and Orange Peel stuffed in a whole Dace Fish offers a delightful combination of textures and flavours. The dace fish flesh is expertly removed and blended into a fish paste, which is then combined with orange peel for a citrus note and finely diced liver sausage for added depth. The fish paste is stuffed back into the dace fish and pan-fried to crispy perfection.

Crispy Wontons with Pork and Seafood in Sweet and Sour Sauce 4/5

For those seeking a familiar yet elevated snack, the Crispy Wontons with Pork and Seafood in Sweet and Sour Sauce delivers. These wontons feature iberico char siew as a filling, elevating the dish's succulent flavour. Accompanied by a tantalizing sweet and sour sauce brimming with pork slices, pork liver, prawns, and scallops, this dish is a true delight when dipped into the sauce.

Wok-fried Crispy Silver Hill Irish Duck with Yam Paste 4.2/5

Prepare for a symphony of textures and flavours with the Wok-fried Crispy Silver Hill Irish Duck with Yam Paste. The duck is wok-fried to a golden brown, creating a layer of crispy goodness atop a bed of mashed taro. Each bite offers a delightful combination of fragrant, fluffy, juicy, and crispy elements.

Stewed White Jade Noodles with Wild Mushrooms and Mustard Green 4/5

As a light yet flavoursome finale to the savoury courses, the Stewed White Jade Noodles with Wild Mushrooms and Mustard Green provides a comforting and homely experience. This bowl of goodness brings together tender noodles, earthy wild mushrooms, and mustard greens in a flavoursome broth.

Crispy-fried Water Chestnut with Apricot, Chilled D24 Pandan Gula Melaka Rice Roll 4/5

To conclude this remarkable culinary journey, we are treated to a duo of delectable sweet treats. The Crispy-fried Water Chestnut with Apricot is a delightful creation where steamed water chestnut and apricot are enveloped in a thin, crispy batter, offering a delightful contrast of textures. Meanwhile, the Chilled D24 Pandan Gula Melaka Rice Roll steals the show with its soft and slightly chewy exterior, filled with creamy D24 durian pulp and enhanced by a drizzle of fragrant gula melaka. This harmonious combination leaves a lingering sweetness on the palate, providing a satisfying conclusion to the gastronomic adventure at the "10 Hands Culinary Showcase: A Rediscovery of Cantonese Classics."

Dine-in reservations may be made via phone: 6730 1704, email: min_jiang@goodwoodparkhotel.com and https://www.tablecheck.com/en/shops/goodwood-park-hotel-min-jiang/reserve

Note: This is an invited tasting.


Min Jiang
Goodwood Park Hotel
22 Scotts Road
Singapore 228221
Tel: +65 67301704
Facebook
Instagram
Website
Nearest MRT: Orchard (NS, TE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road to destination. Journey time about 10 minutes. [Map]

Si Chuan Dou Hua @ PARKROYAL on Kitchener Road - Celebrate Chef Leung Wing Cheung’s 12 Years At The Helm With 12 Of His Signature Dishes

Si Chuan Dou Hua first found itself in our local F&B scene in 1996, with its founding outlet on Beach Road. Fast forwarding to today, the restaurant has two other spaces in the iconic UOB Plaza and PARKROYAL on Kitchener Road.

This year marks the 12th anniversary of Guangdong-born Executive Cantonese Chef Leung Wing Cheung's 12th year helming the restaurant at PARKROYAL on Kitchener Road. Chef Leung has an impressive 40 over years of experience cooking Cantonese cuisine.

To mark this joyous occasion, Chef Leung invites diners to travel back in time, specifically from the 1970s to 1980s, to enjoy delicacies inspired by his hometown of Guangdong, China. Aptly named Chef Leung''s 12th Anniversary: A Classic Feast 梁师傅十二周年: 梁家经典怀旧五味篇, this time-limited menu features 12 specially crafted dishes, all of which are rare Cantonese and Sichuan dishes, seen on the restaurant's menu for the very first time.

From now till 31 May 2023, diners can enjoy a Buy-3-Free-1 or Buy-6-Free-2 promotion with any orders from this anniversary menu. Each dish is priced at $33.

Wok-Fried Squid Stuffed with Prawn Paste, Bi Feng Tang Style 4.2/5

We first had the Wok-Fried Squid Stuffed with Prawn Paste (避风塘百花酿吊片), featuring Chef Leung's take on "har gao" in the shape of a squid. The Hong Kong sun-dried squid pieces are stuffed with prawn paste, fried, and paired with an addictive base of crunchy rice crackers, shrimp and garlic.

Stewed Seafood with Assorted Vegetables and Crystal Vermicelli Served in Casserole 4/5

Introducing the Stewed Seafood with Assorted Vegetables (海味粉丝什菜煲) on the menu was meant to recreate regal one-pot-stews often made during festive seasons. Flavours here are more delicate while carrying a depth of sweetness from slow-cooking dried shrimps and squid. What we appreciated was the clean stock that contains no artificial flavourings. Main toppings include fish beancurd, broccoli and crystal vermicelli.

Poached Giant Garoupa Fillet with Luffa Melon in Fish Stock 4.5/5

One of our favourites for the night was the Poached Giant Garoupa Fillet with Luffa Melon in Fish Stock (鱼汤胜瓜浸龙趸球). The cloudy broth was brimming with natural sweetness and creaminess from hours of simmering fish bones and meat. I particularly enjoyed the addition of black fungus and, my favourite luffa, for the refreshing crisp. My only gripe was that I preferred a cleaner texture on the giant garoupa fillets instead of the slightly floury mouthfeel.

Slow-Cooked Roast Duck with Sea Cucumber and Shrimp Roe 4.2/5

The Slow-Cooked Roast Duck with Sea Cucumber and Shrimp Roe (虾子海参焖火鸭煲) was served sizzling hot in a claypot. The mix of tender slow-cooked duck, sea cucumber, shrimp roe and tofu skin rolls were covered in a sweet seafood-based gravy.

Boiled Sliced Venison with Spicy Chilli Sauce 4.5/5

Most of my dining companions and I have not had many venison dishes before, but we thoroughly enjoyed the Boiled Sliced Venison with Spicy Chilli Sauce (沸腾爽滑鲜鹿肉). Using the same Si Chuan recipe from Chef Leung's childhood, it features tender and lean venison slices that were first boiled before adding to the numbing spicy chilli sauce. Digging into it past the peppercorns, minced garlic and dried chillies, you will also see strips of celtuce, leek and beansprouts which provide a complementary crunch.

Steamed Kampong Chicken with Fragrant Scallion Oil 4/5

Using a fragrant house-made scallion oil, the Steamed Kampong Chicken (葱油走地鸡) has tender meat and silky skin.

Poached Tianjin Cabbage Topped with Dried Shrimp and Conpoy in Superior Stock 3.5/5

Next was the Poached Tianjin Cabbage (虾亁瑶柱扒津白), which had dried shrimp and conpoy toppings. While we enjoyed the depth of the clear superior stock, we wished for more, especially the portion, considering its price tag.

Pan-Fried Tofu Stuffed with Minced Fish Paste in XO Sauce 4/5

Another classic dish is the Pan-Fried Tofu Stuffed with Minced Fish Paste in XO Sauce (极品酱鱼腐煎豆包). The rich and slightly spicy XO sauce with dried scallop bits scattered on top would go great with a bowl of white rice. Each piece of pillowy soft tofu is stuffed with minced fish paste.

Sauteed Egg with Kurobuta Honey Pork 3.8/5

The Sauteed Egg with Kurobuta Honey Pork (黑豚叉烧炒滑蛋) was much smaller than we expected but was creamy and buttery. The slices of Kurobuta pork were tender and lent a sweetness.

Sauteed Minced Fish with Celery, Honey Peas, Celtuce and Bell Pepper 4/5

We learnt that this dish of Sauteed Minced Fish (生煎鱼崧炒荷芹) is one typically eaten during New Year in the past but is less commonly found around now due to its laborious cooking process. First, the minced fish paste is fried and thinly sliced before being sauteed with sweet celery, honey peas, celtuce and bell pepper.

Pan-Fried Minced Pork with Salted Fish 3.8/5

Finally, the Pan-Fried Minced Pork with Salted Fish (马友咸鱼生煎肉饼) features lean pork laced with bits of salted fish. While we enjoyed the texture of the patties, we found these too salty for our liking.

My dining companions and I don’t take beef, but the last of the 12 dishes is the Wok-Fried Rice Noodles with Sliced Wagyu Beef and Bitter Gourd 和牛凉瓜炒河粉.

Alongside the Buy-3-Free-1 / Buy-6-Free-2 promotion, diners can enjoy 30% off one of Si Chuan Dou Hua's signature dishes. The selection includes Signature Roast Duck with Truffle Sauce (Half $68, Whole $128), Double-boiled Soup of the Day ($30), Signature Bean Curd Medley ($28) and Signature Claypot Rice with Waxed Meat ($36).

Reservations are recommended and can be made via https://www.tablecheck.com/en/parkroyal-kitchener-road-si-chuan-dou-hua/reserve/landing.

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.


Si Chuan Dou Hua Restaurant
PARKROYAL on Kitchener Road
181 Kitchener Rd, Level 3
Singapore 208533
Tel: +65 31385359
Facebook
Instagram
Website
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Weekday Lunch: 1130am to 3pm
Weekend and PH Lunch: 1130am to 115pm, 130pm to 3pm
Daily Dinner: 6pm to 10pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit A. Turn right and walk down Kitchener Road. Walk to destination. Journey time about 5 minutes. [Map]

Numb Restaurant @ Marina One West Tower - Bringing Modern Trending Sichuanese Cuisine To Singapore

Numb is the newest restaurant to be opened at Marina One West Tower. Two bankers founded the restaurant, offering authentic Sichuanese cuisine reinterpreted with contemporary techniques.

Succulent Fried Chicken Wings with Special Handmade Chips 3.5/5

We kickstarted our dinner with a couple of Sichuan tapas and bar snacks. It is not just about spicy food at Numb restaurant. The Succulent Fried Chicken Wings with Special Handmade Chips ($19.80) is a kid's friendly choice grilled to a delightful juiciness.

Imperial Sauced Sliced Beef 3.5/5

The Imperial Sauced Sliced Beef ($23.80) comes in two flavours, Numbing & Spicy or Braised. We had the numbing and spicy flavour, whereby the flavourful beef slices were paired with crunchy asparagus and broccoli.

Sliced Pork Belly with Classic Garlic and Chilli Sauce 4.2/5

A delightful appetiser is the Sliced Pork Belly with Classic Garlic and Chilli Sauce ($18.80). Of course, the soul has to be the garlic and chilli sauce, which accentuated the enjoyment of the boiled pork belly.

Mashed Pepper with Century Egg and Eggplants 3/5

The Mashed Pepper with Century Egg and Eggplants ($13.80) is new in my food journey. I haven't eaten anything like that before. Upon serving the dish, the server will mash up everything. While the flavours are on point, I didn't enjoy the mushy texture due to the mashing. There is a spicy and non-spicy version.

Mala Broth Boiled Seabass 4.2/5

The real kick comes from the Mala Broth Boiled Seabass ($39.80/$49.80), where tender boiled seabass is immersed in Sichuan dried chilli. Plough apart the dried chilli to discover a treasure trove of soybean sprouts, enoki mushrooms and celery. Unlike the usual mala broth boiled seabass, crispy fried fish are added for extra crunch.

Trendy Peking Duck in Spicy Stew 4.5/5

My favourite dish is the Trendy Peking Duck in Spicy Stew ($39.80). Apparently, the dish is currently making waves all over China. The roasted duck is slow-cooked in a rich stew, further enhanced with beancurd sticks, sliced lotus root, kelp, black fungus and enoki mushrooms. The spiciness did not undermine the enjoyment of the poultry.

Awesome Spicy Chilli Chicken with Fried Dough Twist 4/5

Another staple Sichuan dish is the "La Zi Ji". The Awesome Spicy Chilli Chicken with Fried Dough ($30.80/$40.80) is Numb's interpretation of the classic dish, comprising chicken cubes stir-fried with a generous amount of chopped chilli. It even added fried dough twist for that extra textural enjoyment.

Applewood Smoked Crispy Chicken 3/5

The Applewood Smoked Crispy Chicken ($33.80) is presented in a smoked jar, infusing the skinless boneless chicken with the applewood fragrant. The roasted tempeh and peanuts provided a complementing lift in texture and flavour. However, the taste profile could be more punchy.

Champion Beef and Mixed Veggies in Golden Spicy Sour Soup 4.5/5

Another delicious dish I immensely enjoyed is the Champion Beef and Mixed Veggies in Golden Spicy Sour Soup ($39.80/$49.80). Tender beef slices are cooked in a robust spicy, sweet and sour broth. Best to have a bowl of steamed rice to go with the appetising dish.

Sweet and Sour Pork Fruit Platter on Ice 4.2/5

Not all dishes are spicy at Numb, such as the Sweet and Sour Pork Fruit Platter on Ice ($32.80). It is juicy and meaty, complemented by the fruity sweetness.

Stir-Fried Jack Beans, Stir-Fried Chinese Lettuce 4/5

Remember to have your greens for a balanced diet. Both the Stir-fried Jack Beans with Red Chillis and Sichuan Pickles ($19.80) and Stir-fried Chinese Lettuce ($17.80). Though simple, it is cooked to a delectable crunch.

Sichuan Inspired Traditional Homemade Mapo Tofu

The Sichuan Inspired Traditional Homemade Mapo Tofu ($24.80) is deliciously addictive with silky tofu and minced beef, cooked in douban and douchi, the traditional recipe for the classic dish.

Pumpkin Pancake 4.2/5

We had a couple of desserts to wrap up the dinner, starting with the Pumpkin Pancake ($9.80). The warm pancake has a delightful mochi-like texture, topped with sesame seeds for a fragrant finish.

Osmanthus Coconut Cake 4.2/5

The Osmanthus Coconut Cake ($8.80) is a light and refreshing jelly dessert infused with the osmanthus aroma.

Fancy Rainbow Ice Jelly with Glutinous Rice Balls 3.8/5

Lastly is the Fancy Rainbow Ice Jelly with Glutinous Rice Balls ($10.80). Served chilled, it is an ideal dessert to freshen up the palate and cool down the burning tongue after all the rich and spicy food.

Note: This is an invited tasting.


Numb Restaurant
Marina One West Tower
#01-12
9 Straits View
Singapore 018935
Tel: +65 94601960
Facebook
Instagram
Website
Nearest MRT: Downtown (DT Line), Shenton Way (TE Line), Marina Bay (CC, NS, TE Line)

Opening Hours:
Mon-Sat: 11am - 3pm, 5pm - 10pm
(Closed on Sun)

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

2) Alight at Downtown MRT station. Take Exit C or E. Walk to Straits View. Turn right onto Straits View. Walk down Straits View. Walk to destination. Journey time about 5 minutes. [Map]

3) Alight at Marina Bay MRT station. Take Exit 1. Turn left onto Commerce Street. Walk to destination. Journey time about 5 minutes. [Map]