Town Restaurant @ The Fullerton Hotel Singapore - "Heritage Hawker Stories: Reunion Feast" in Collaboration with Six Local Hawkers

In celebration of National Day, Town Restaurant at The Fullerton Hotel Singapore presents the "Heritage Hawker Stories: Reunion Feast", a collaboration with six esteemed local hawkers: Ah Hui Prawn Noodle, Good Chance Popiah, Ministry of Rojak, To-Ricos Kway Chap, Warong Serembat Satay, and 146 Famous Bukit Merah Ang Ku Kueh. This special event, running throughout August, offers diners a chance to savour iconic Singaporean hawker dishes in a luxurious setting.

Ah Hui Prawn Noodle

I made a beeline for Ah Hui Prawn Noodle, one of my all-time favourite stalls. This nostalgic dish is a rare treat since the owner has retired, coming out of retirement specifically for this event. The umami-packed broth, rich with the flavours of prawn and pork, brought back fond memories and nearly brought tears to my eyes.

To-Rico Kway Chap

Next, I indulged in the famous To-Ricos Kway Chap from Old Airport Road Food Centre. As soon as I entered Town Restaurant, the herbal aroma from the boiling broth filled the air. The generous portion included braised pork trotter, pig skin, braised pork belly, tau pok, braised egg, and big and small intestines. The rich, savoury broth and tender meats were a true delight.

Warong Serembat Satay

Warong Serembat Satay from Upper Boon Keng Food Centre was another highlight. The beef and chicken satay, grilled over a charcoal fire, filled the air with a beautiful aroma. The satay was plump and juicy, perfectly complemented by a deliciously nutty satay sauce.

Good Chance Popiah

Good Chance Popiah, established in 1977, is another heritage guest hawker at the buffet. The popiah was freshly wrapped on the spot, packed with turnips, prawns, sliced omelette, lettuce, beansprouts, sweet sauce, chilli, garlic, peanuts, and coriander. Each bite was a burst of flavours and textures.

Ministry of Rojak

Ministry of Rojak, by the popular Adhus Salam Rojak from Ayer Rajah Food Centre, was also featured. The wide variety of deep-fried ingredients were placed in a big basket, allowing diners to pick their favourites — the assortment of flavours and textures made for a satisfying and delicious experience.

146 Famous Bukit Merah Ang Ku Kueh

Lastly, I tried 146 Famous Bukit Merah Ang Ku Kueh for the first time. Available in five flavours — Peanut, Bean, Corn, Coconut, and Durian — I found the skin a bit thick and the filling too sparse, resulting in a less-than-ideal bite.

Laksa

Rojak

Durian Chendol

In addition to these featured hawkers, the buffet also included local favourites such as Laksa, Rojak, and Durian Chendol. Stepping into Town Restaurant in August felt like entering a hawker centre, where you can indulge in a variety of iconic Singaporean dishes in one sitting.

Beyond the hawker cuisine, diners can also look forward to an eclectic spread of Chinese and Indian cuisine, as well as the ever-popular Sushi and Sashimi station and the Seafood on Ice station.

Sashimi

Seafood on Ice

Heritage Hawker Stories: Reunion Feast
1 to 31 August 2024
Tuesday to Saturday, 6.30 p.m. to 10.00 p.m.
S$88* per adult, S$44* per child (six to 11 years old) from Tuesday to Thursday
S$98* per adult, S$49* per child (six to 11 years old) from Friday and Saturday To-Ricos Kway Chap will be available from Wednesday to Saturday exclusively.

For dining reservations, visit www.fullertonhotels.com/dining or email dining-rsvp@fullertonhotels.com.
*Prices are subject to service charge and prevailing government taxes.

Note: This is an invited tasting.


Town Restaurant
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
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Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 630pm - 1030pm

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]

Choon Hoy Parlor (春花) @ Beach Road - A Singapore Soul Food Haven

With the relocating of The Masses, the space has been transformed into a new concept by Chef Dylan Ong — Choon Hoy Parlor (春花). This cosy spot offers Singapore soul food, featuring a multicultural smorgasbord of heritage and heirloom recipes and hawker dishes close to the heart of Singaporeans.

Mini Fried Pomfret 3/5

We began our dinner with the Mini Fried Pomfret ($8.90/5pc, $15.90/10pc), deep-fried to a delightful crisp. Paired with the accompanying Plum Tao Cheong Dip, it was a pleasant start, though it didn't quite stand out among the other offerings.

CHP Signature Our Rojak, Our Own Way 4.2/5

The CHP Signature Our Rojak, Our Own Way ($8.90) is a refreshing, modern take on the traditional local rojak. It comprises seasonal fresh vegetables like starfruits, Japanese cucumbers, jicama, and rose apple, topped with house-made Rojak ice cream and garnished with You Tiao, century eggs, and peanuts. This innovative twist on a classic dish was a delightful explosion of flavours and textures.

CHP Signature Salad: Ulam 3/5

Next, we tried the traditional Malaysian dish, the CHP Signature Salad: Ulam ($15.90). Served cold on crushed ice, it featured fresh seasonal vegetables like paku fern, white corn, rose apple, jicama, lady's finger, Japanese cucumber, papaya, and seldom leaves. It was accompanied by Sambal Belacan and Ginger Flower Emulsion dips. While refreshing, the raw vegetables might not appeal to everyone.

Coin Prata 5/5

The Coin Prata ($8.90) served like a taco paired with lamb masala and mint yoghurt, was a highlight. The lamb masala, which Chef Dylan learned from an Indian chef, was robust and flavourful. Coupled with the crispy prata, this dish was an explosion of flavours and textures—a must-try!

Pork Tongue 3.8/5

Having eaten beef tongue before, I was intrigued by the Pork Tongue. It was more tender than beef tongue and served in a Thai-style spicy sauce paired with a crispy cracker. If I hadn't known, I would have thought it was beef brisket due to its melt-in-the-mouth texture.

CHP Signature White Pepper Pig Stomach Collagen Soup 4/5

Served in a claypot, the CHP Signature White Pepper Pig Stomach Collagen Soup ($25.90) was hearty and comforting. The peppery soup, comprising whole garlic cloves, winter melon, goji berries, pig stomach, taukee, and chives, was a warm, satisfying delight.

CHP Signature 16Hrs Bone-in Coffee Angus Short Rib 4.5/5

Inspired by the local zichar dish coffee Pork Ribs — the CHP Signature 16Hrs Bone-in Coffee Angus Short Rib ($69/700-800g) was an elevated interpretation. The fork-tender beef short rib, grilled over binchotan and glazed with coffee umami sauce, was further garnished with fried garlic chips for an aromatic finish. This dish was a standout.

Teochew Braised Duck 4.8/5

One of my favourite dishes was the Teochew Braised Duck ($69). Served with a set of condiments, including Tau Kwa Pau, sambal chilli, chopped boiled eggs, cucumbers, and yam mixed with fried hae bee hiam and fish cake, the braised whole duck leg was well-flavoured by the braising sauce for 1.5 hours and tender and succulent. The accompanying Tau Kwa Pau, a disappearing hawker dish, offered an additional way to enjoy this delightful dish.

Ayam Goreng Berempah 3.8/5

A good change from the usual Har Cheong Kai was the Ayam Goreng Berempah ($15.90/6pc). Instead of the usual whole chicken leg, it featured chicken winglets and drumsticks for a finger-licking good experience. Topped with serunding, it offered great textures and aroma.

CHP Signature Hainanese Kampong Chicken 3.5/5

A Lil Lard, A Lil Soy, A Lil Love Rice (Triple L)

The CHP Signature Hainanese Kampong Chicken ($15.90/Half, $28.90/Full) uses poached kampong chicken steamed with spring onion, ginger, and garlic. Served with minced vegetables lightly cooked in oil, soy sauce, sliced cucumbers, spring onion, and chopped ginger condiment, this iconic Singapore dish is best enjoyed with a bowl of Triple L Pork Lard Rice ($3).

CHP X Jelebu Signature Dry Laksa V2.0 3/5

The CHP X Jelebu Signature Dry Laksa V2.0 ($18.90) was wetter than expected. While the rempah was robust and fragrant, the strong cockles' flavour was not to my liking. However, I heard the restaurant has tweaked the recipe for an even more delicious version.

Yuzu Citron Cheng Tng 4.5/5

The Yuzu Citron Cheng Tng ($10.90) was an elevated take on the traditional Chinese clear soup dessert. It was simmered until flavorful with rock sugar, dried longan, dates, white fungus, sea coconut, karaya gum, and Korean yuzu citron, which gave the clear soup a deliciously new dimension.

CHP Signature Durian Chendol 4/5

Another local dessert inspiration was the CHP Signature Durian Chendol ($13.90). A gula melaka sponge cake base topped with pandan jellies, kidney beans, coconut ice cream, D24 durian puree, and corn espuma sauce, this luxe version of the traditional chendol dessert was a delightful end to our meal.

Choon Hoy Parlor (春花) is a gem for those seeking to relive the comfort and nostalgia of Singapore soul food. Chef Dylan Ong's innovative take on traditional dishes offers a fresh, contemporary twist that still holds true to its roots. Whether you're in the mood for a light snack or a hearty meal, Choon Hoy Parlor promises a dining experience that's both satisfying and memorable.

Note: This is an invited tasting.


Choon Hoy Parlor (春花)
85 Beach Road
#01-02
Singapore 189694
Tel: +65 6266 0061
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Nearest MRT: Bugis (DT, EW Line)

Opening Hours:
Mon-Sat: 12pm - 3pm, 530pm - 930pm
Sun: 12pm - 3pm, 530pm - 9pm

Direction:
1) Alight at Bugis MRT station. Take Exit C. Walk to North Bridge Road. Cross the road to Tan Quee Lan Street. Walk down Tan Quee Lan Street to Beach Road. Turn right onto Beach Road. Walk to destination. Journey time about 8 minutes. [Map]

White Rose Café @ York Hotel - Debuts Classic All-Time Favourite Cantonese Claypot Rice Specials

White Rose Café at York Hotel has recently launched its very first Claypot Rice Specials, available for a limited time only from 1 October to 30 November 2023. Four distinctly flavoured claypot rice are on the menu - Seafood Pao Fan, Wok-fried Black Pepper Angus Beef Claypot Rice, Black Olive Shrimp Claypot Rice, and Cantonese-style Chicken and Chinese Sausage Claypot Rice. Executive Chef Ho Chan Fei recreated this classic with all-time favourite Cantonese style to modern Asian flavours, with precise control of time, heat, and balance of the claypot during the cooking process to avoid burnt rice.

Wok-fried Black Pepper Angus Beef 3.8/5

Wok-fried Black Pepper Angus Beef in Claypot was a rare delight, tantalizing with tender Angus beef coated in black pepper sauce and accompanied by an onsen egg. The sautéed onion, ginger, and spring onion added sweetness and a touch of freshness to elevate the overall taste. The onsen egg gave an extra oomph to the dish.

Black Olive Shrimp Fried Rice 4.2/5

Black Olive Shrimp Fried Rice is uniquely delicious, a savoury Thai-Chinese style claypot rice featuring olive fried rice with egg as the base, topped with basil minced pork and crunchy cashew nuts. The texture of this dish was highly enjoyable, and the onsen egg beautifully bound the ingredients together.

Cantonese-style Chicken and Chinese Sausage Claypot Rice 4.2/5

The classic flavour was good. The Cantonese-style Chicken and Chinese Sausage Claypot Rice is loaded with chicken, preserved Chinese chicken sausage, Chinese mushrooms, onsen egg, bok choy, and coated in dark soy sauce. The chicken was tender and exceptionally well-flavoured from marination. The sausages added richness and a mouthwatering depth of flavour to the dish, and I particularly enjoyed the chunks of mushrooms and bok choy, which complemented the meat perfectly.

Seafood Pao Fun 3/5

Seafood Pao Fun features cooked rice soaked in a sweet and savoury broth served with sea prawns, clams, and sliced fish and topped with crispy fried garlic for a burst of flavour. While it was tasty, it was rather average.

Sarawak Kolo Mee 3.5/5

Sarawak Kolo Mee is a new addition to their à la carte menu, served with wanton on the side. The kolo mee is flavoured with scallion oil and crispy pork lard bites, a simple combination that many of us found to be moreish and delicious. Personally, I would prefer the noodles to be more al dente.

Singapore Rojak 4.5/5

Singapore Rojak is an amped-up version that delivers satisfaction. The culinary team went through more than 20 attempts to perfect the rojak recipe, even with precision in the cut of the ingredients. The result is a refreshing dish with chunky pineapples, cucumbers, and turnips, enhanced by the crunch of youtiao and an extra bite from jellyfish, making it irresistibly delicious. The prawn paste was elevated with calamansi, carrying hints of ginger flower, which paired exceptionally well with the distinct flavour of the century egg.

Claypot Rice Specials Promotion
Period: 1 October to 30 November 2023
Time: 12pm to 1030pm (available for lunch and dinner)
Price: S$25*, inclusive of a Jasmine tea.

CREDIT CARD SPECIAL UOB card members enjoy 10% off the claypot rice menu. Valid for dine-in only. Offer is not valid or in conjunction with other offers and promotions.

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.


White Rose Cafe
York Hotel
21 Mount Elizabeth
Singapore 228516
Tel: +65 67370511
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Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 11am to 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 1. Walk down Scotts Road towards Goodwood Park Hotel. At Goodwood Park, turn right and walk to the end of the carpark. Journey time about 10 minutes. [Map]

Tanglin Cookhouse @ Paya Lebar Quarter (PLQ) - Opens new Outlet at Paya Lebar, Specialising in Contemporary British Colonial Cuisine

Tanglin Cookhouse is a hidden gem nestled in the tranquil corner of Tanglin Mall, providing an oasis of lush British colonial-style setting for diners to indulge in timeless yet contemporary colonial cuisine away from the bustling streets of Orchard. They are thrilled to announce their newly opened outlet at Paya Lebar Quarter, inviting diners to experience the harmonious blend of history and contemporary culinary delight at Tanglin Cookhouse.

We kickstarted the meal with an enticing cocktail selection. The "Tanglin Classic" ($18) offers a refreshing blend of Widges London Dry Gin, cucumber, rosemary, and Fever Tree tonic. At the same time, the "Bloody Brilliant" ($18) features Four Pillars Bloody Shiraz Gin, fresh blood orange, and Fever Tree tonic. Our favourite goes to the latter, which delivered a fruity explosion that sets the perfect tone for the dining adventure ahead.

Tanglin Scotch Egg 4.2/5

The Tanglin Scotch Egg ($20) is a modern twist on a classic dish. It features a cage-free organic egg with a perfectly runny yolk, served on a vibrant bed of purple cabbage slaw. The dish is elevated by adding pickled mustard seeds, which provide a tangy contrast, and a creamy ranch dressing that ties all the flavours together.

Spiced Curry Lamb Papadum Nachos 4/5

The Spiced Curry Lamb Papadum Nachos ($16) are a delightful fusion of Indian and Western flavours, offering a unique and delicious twist on traditional nachos. It features crispy papadum chips as a base, providing a delightful crunch. These chips are then generously topped with tender and flavourful spiced curry lamb, which adds a rich and aromatic dimension to the dish. The yoghurt dressing adds a creamy texture and a hint of tanginess that complements the spiciness of the curry.

White "Rojak" Fruit Salad with Kaffir Lime Quinoa 4/5

The White "Rojak" Fruit Salad with Kaffir Lime Quinoa ($22) is a vibrant and refreshing dish that combines the best of both worlds - the traditional flavours of Rojak and a contemporary twist with quinoa. The salad boasts a mesclun salad base, artfully adorned with a colourful medley of ingredients, including dragonfruit, pineapple, turnip, cucumber, and cherry tomatoes. The unique twist in this dish is the Kaffir Lime Quinoa, as its tangy and aromatic profile adds depth and complexity to the salad. To further elevate the dish, it includes You Tiao Croutons, which offer a crispy contrast to the fruits and quinoa. The cashew nuts add a delightful crunch, while the ginger flower vinaigrette ties all the flavours together with its aromatic and slightly spicy notes.

Crispy Hainanese Kurobuta Pork Chop 4/5

The Crispy Hainanese Kurobuta Pork Chop ($32) is a harmonious fusion of Asian and Western flavours, showcasing the rich culinary heritage of Hainanese cuisine with a modern twist. Featuring a succulent Kurobuta pork chop with a crispy exterior, it's complemented by an Oriental tomato sauce that balances sweet and tangy notes. The dish is enriched with garden peas, golden fries, and a refreshing purple cabbage slaw.

Tanglin Style Pao Fan 3.5/5

The Tanglin Style Pao Fan ($34) is an exquisite and comforting dish that showcases a lavish array of seafood and flavours. The poached rice dish features organic jasmine rice, known for its delicate fragrance and fluffy texture. The seafood selection is a highlight, including locally farmed tiger prawns, succulent crabmeat, tender clams, plump scallops, and squid. The Pao Fan is further elevated with puffed rice, which adds a delightful crunch and playful contrast to the tender seafood and rice and an onsen egg, which enriches the dish with its velvety yolk. What ties everything together is the superior broth. However, the broth was slightly less rich than expected.

Sunday Roast 4.2/5

The Sunday Roast (36) is a classic and hearty meal that pays homage to a Sunday roast dinner tradition. The beautifully roasted grass-fed Angus beef is at the heart of this dish, cooked to perfection to ensure tenderness and flavour. A rich and savoury onion gravy is generously drizzled over the meat, enhancing its taste and adding depth to every bite. The Yorkshire pudding, an essential component of a traditional Sunday roast, is served alongside the beef. These crispy and airy delights are the perfect complement to the meat, providing a satisfying contrast in texture. A medley of vegetables on the side, which includes garden peas, roasted potatoes, carrots, and charred broccoli, adds colour and vibrancy to the dish.

British Danish Bread & Butter Pudding 4.2/5

Finally, we round off the meal on a sweet note with the British Danish Bread & Butter Pudding ($18). It is a delightful dessert that marries the comforting charm of a classic British bread pudding with the sweet indulgence of Danish flavours. This dessert features a decadent bread and butter pudding base made with rich and flavourful ingredients like rum-soaked raisins, velvety chocolate, and aromatic cinnamon. These elements come together to create a comforting, warm, and slightly spiced sensation. It is topped with a scoop of creamy vanilla ice cream, which adds a refreshing contrast to the warm pudding. As a finishing touch, it is adorned with delicate cocoa nibs, which provide a delightful crunch and a hint of bittersweet chocolate flavour.

Photos and words 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.


Tanglin Cookhouse
PLQ 3
2 Tanjong Katong Road
#01-06/07
Singapore 437161
Tel: +65 65924572
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Nearest MRT: Paya Lebar (CC, EW Line)

Opening Hours:
Daily: 9am - 10pm

Direction:
1) Alight at Paya Lebar MRT station. Take Exit E. Walk to destination. Journey time about 3 minutes. [Map]