Claypot & Cooked Food Kitchen @ Chinatown Complex Food Centre - Cantonese Fare that Opens Only for 3 Hours

Claypot & Cooked Food Kitchen is a humble hawker stall nestled in a corner of Chinatown Complex Food Centre, helmed by Uncle Hong, who brings forth traditional Cantonese delicacies honed through years of experience at renowned Chinese restaurants, including the iconic Lai Wah Restaurant, established in 1963 by the legendary "Four Heavenly Kings of Singapore Cantonese Cuisine".

Braised Fish Head 4.2/5

Getting a taste of the stall's offerings requires some strategic planning due to its limited operating hours. To secure a meal, one must arrive well before lunchtime. We arrived at 9:30 am to place our order, and by 11 am, our dishes were served. Unfortunately, those who came later, around 11 am, were all turned away.

Taking the spotlight first is the Braised Fish Head ($25), an impressive dish both in portion size and flavour. The fried fish head is generously bathed in a light yet flavourful gravy, accompanied by vegetables, tofu, and taro.

Sweet and Sour Pork 4/5

Among the array of claypot delights, the signature Sweet and Sour Pork ($7) stands out. Crispy pork, cloaked in a delicate batter, is enrobed in a sweet and tangy sauce, possibly tinged with hawthorn for a unique zesty twist.

Claypot Pork Liver 4.2/5

The Claypot Pork Liver is a true gem. It boasts thick slices of pork liver cooked to perfection in a savoury brown sauce infused with the aromatic essence of ginger and scallions, sizzling in the claypot.

Sea Cucumber Stew 4/5

The Sea Cucumber Stew presents bouncy sea cucumber alongside succulent roasted pork, mushrooms, and cabbage, all bathed in a rich and flavourful sauce.

Sambal Kang Kong 4/5

For those craving a kick of heat, the Sambal Kang Kong delivers, offering crunchy kang kong stir-fried to perfection in a spicy and aromatic sambal sauce, providing a burst of flavour in every bite.

Prawn Paste Chicken 3.8/5

While the Prawn Paste Chicken doesn't quite steal the show like its counterparts, it still holds its own with its mild yet satisfying prawn paste flavour.

Salted Fish Char Siew Shrimp Fried Rice 4/5

Finally, the Salted Fish Char Siew Shrimp Fried Rice wraps up the meal with its fragrant aroma and comforting wok hei, offering a simple yet satisfying conclusion to a wonderful meal.


Claypot & Cooked Food Kitchen
Chinatown Complex Food Centre
335 Smith Street
#02-83
Singapore 050335
Nearest MRT: Chinatown (DT, NE Line)

Opening Hours:
Mon-Fri: 10:30am - 12:30pm

Direction:
1) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street. Turn right onto Trengganu Street and walk to the end of the street. Cross Smith Street and walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 2. Walk to Sago Lane. Turn left and walk down Sago Lane. Walk to destination. Journey time about 3 minutes. [Map]

Peach Blossoms @ PARKROYAL COLLECTION Marina Bay - Usher in The Majestic Year of The Dragon

Herald the Year of the Dragon with an array of Lunar New Year dine-in menus and takeaways at Peach Blossoms, curated by Executive Chinese Chef Edward Chong and his team. Six luxurious set menus are being presented this year, and we had the pleasure of trying the Year of the Dragon Imperial set at $398 per person.

Peach Blossoms Auspicious Yu Sheng 4/5

Peach Blossoms Auspicious Yu Sheng comprises a vibrant medley of fruits and vegetables, with individual serving of Kanpachi and Hokkaido Uni. The abundant fruits include fresh strawberries, kiwi, jackfruit, nashi pear, rockmelon, honeydew, and jambu.

Double Boiled Geoduck and Chicken Mousse Soup 4/5

Double Boiled Geoduck and Chicken Mousse Soup features a delicate butterfly-shaped chicken mousse and thin slices of geoduck blanched in the soup itself. Boiled over eight hours with free-range chicken, the soup is further sweetened with corn and peas.

Braised Dried Abalone, Fish Maw and Chicken 5/5

The next course is a dish that requires expertise and skills for execution - Braised Dried Abalone, Fish Maw and Chicken. The South Africa dried abalone is laboriously prepared in-house over the course of 2 to weeks. The abalone is complemented with a free-range chicken drumstick, expertly deboned with the meat removed. It is then stuffed with fish maw and sauce before being cooked.

Japanese Sea Cucumber, Sturgeon Fish Tendon Dumpling 4.5/5

The following course is an exquisite dish - Japanese Sea Cucumber, Sturgeon Fish Tendon Dumpling with Superior Sauce. Sturgeon fish is chosen for its head resembling a mythical dragon to celebrate the Year of the Dragon. The fish dumpling filling combines sturgeon meat and its prized tendon. A succulent Japanese sea cucumber in a sweet pumpkin and sturgeon broth is served alongside. The pan-fried Japanese sea cucumber had an enjoyable bouncy texture, further enhanced by its sturgeon meat filling.

Snow Crab and Wild Mushrooms 4/5

Next, we indulged in Snow Crab and Wild Mushrooms, served with Thai Jasmine Rice. The rice was savoury with nuttiness and crunch from toasted pine nuts. The snow crab leg meat was presented in a chawanmushi style, elevating it into a more complete dish.

Desserts 5/5

Desserts were the highlight for me. Aesthetically presented in a Japanese garden-like setting, we had Green Tea Puff with Osmanthus, Pineapple Sorbet and Red Date Cake. The latter was my favourite, reminiscent of a red bean rice cake. The Green Tea Puff was creatively crafted with cucumber slices, imparted a delightful crunch and flavour that perfectly complemented the green tea paste. The Pineapple Sorbet pleases in the form of a majestic stone lion for prosperity this Lunar New Year.

Peanuts and Pine Nuts Soup 5/5

Concluding the meal was a warm and comforting Peanuts and Pine Nuts Soup encased in an eye-catching shell, which can be cracked open with a mini golden mallet to usher in the brand new year.

In celebration of the Lunar New Year, Peach Blossoms presents six specially curated Lunar New Year set menus, which include the seven-course Blessings set at $2,388 per table of 10. The six-course Year of the Dragon Imperial set is at $398++ per person.

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.


Peach Blossoms
PARKROYAL COLLECTION Marina Bay
Level 5
6 Raffles Boulevard
Singapore 039594
Tel: +65 68451118
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Nearest MRT: Esplanade (CC Line), Promenade (CC, DT Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun: 11am - 3pm, 630pm - 1030pm

Direction:
1) Alight at Esplanade MRT station. Take Exit B. Turn right and walk down Raffles Boulevard. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Promenade MRT station. Take Exit A. Walk down Raffles Boulevard. Cross the road at Millenia Walk or Marina Square. Walk to destination. Journey time about 5 minutes. [Map]

Xin Cuisine Chinese Restaurant @ Holiday Inn Singapore Atrium - Lavish CNY Set Menus and Takeaways

Xin Cuisine Chinese Restaurant at Holiday Inn Singapore Atrium ushers in the Year of the Dragon with a line-up of perennial favourites for takeaways and seven celebratory set menus for dine-in.

Boston Lobster and Ikura Yu Sheng with Passion Fruit Sauce 4.5/5

Boston Lobster and Ikura Yu Sheng with Passion Fruit Sauce ($268) - Xin Cuisine's Boston lobster yu sheng enticed with sweet and chunky lobster meats, complemented by a tangy-sweet passion fruit sauce. The occasional burst of saltiness from the ikura balanced the overall sweetness of the dish. Additional salmon, abalone, and crackers are also available for ordering.

Xin’s Roast Suckling Pig 4/5

Xin's Roast Suckling Pig ($508/whole pig) will not disappoint with its exceptional crisp skin for an opulent feast. One day in advance is required for takeaway order.

Braised Stuffed Scallop with Sea Cucumber in Abalone Sauce 4/5

We tried several dishes from their set menus. Braised Stuffed Scallop with Sea Cucumber in Abalone Sauce features a scallop with a prawn stuffing that enhances the texture and flavour, resulting in a delightfully meaty bite. The exquisitely prepared sea cucumber contributes to the dish with its soft and tender qualities.

Australia Beef Short Rib 4.5/5

The Australia Beef Short Rib, braised with red wine, showcased a fork-tender meat. The red wine sauce heightened the rich flavours of the meat.

Crab Roe Seafood Fried Rice 5/5

The Crab Roe Seafood Fried Rice was truly delectable, offering delightful textural bites from chunky prawns and scallops. What made it exceptional were the fried rice puffs skillfully tossed into the mix before serving. This added an additional layer of bite and infused a moreish aromatic flavour to the dish.

Xin's Deep Fried Nian Gao 3/5

For dessert, we had Xin's Deep Fried Nian Gao. While the Nian Gao was wonderfully soft and chewy within the crust, I didn't quite enjoy the aftertaste of the batter.

Xin Cuisine's Chinese New Year Takeaways are available for order from 1 December 2023 till 24 February 2024 through its e-shop (singaporeatrium.holidayinn.com/eshop). Xin Cuisine's set menus are available for order/dine-in starting 3 January 2024, and reservations for the Chinese New Year reunion dinner are now open.

Note: This is an invited tasting.


Xin Cuisine Chinese Restaurant
Holiday Inn Singapore Atrium
Level 4
317 Outram Road
Singapore 169075
Contact: +65 31382531
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Nearest MRT: Havelock Road (TE Line)

Opening Hours:
Wed-Sun: 1130am - 3pm, 530pm - 930pm

Direction:
1) Alight at Havelock MRT station. Take Exit 5. Walk to destination. Journey time about 3 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
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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]

Path Restaurant @ Marina Bay Financial Centre - Celebrates 1st Anniversary With New Menu And Whole New Dinner Format

Time flies, and Path Restaurant celebrates its first anniversary with a new menu and dining format. Back then, the menu was more communal, and which is hard for customers to try everything on the menu. Now, two new prix fixe menus allow diners to explore Chef Marvas's interpretation of East Asia flavours through French fine-dining techniques and presentation.

Aubergine Sphere 3.5/5

Lamb Beignet 3.8/5

I had the eight-course Expedition Menu ($228++), starting with a trio of Amuse Bouche comprising of Aubergine Sphere, Abacus Seed Skewer and Lamb Beignet. The Aubergine Sphere is made with graffiti eggplant puree served atop a housemade parmesan sable tartlet. The Lamb Beignet is like a croquette encased with hand-shredded braised lamb shoulder in teriyaki sauce.

Abacus Seed Skewer 4.5/5

My favourite is the Abacus Seed Skewer which surprised me with its modern execution of the traditional Suan Pan Zi. The abacus seed is grilled on binchotan and topped with dried shrimp ragu and winter truffle shavings.

Japanese Katsuo 4/5

Next, I had the Japanese Katsuo featuring dry-aged bonito fish. Bonito fish trimming is chopped, mixed with quinoa and soy sauce, and topped with bonito fish slices. It is then garnished with caviar, beetroot flower and nashi pear cubes. While it is a tartare dish, it felt more like having sushi. It is a new and interesting way of having tartare.

Shanghainese Hairy Crab Roe 5/5

Hands down, the Shanghainese Hairy Crab Roe is everyone's favourite dish for the night. The umami hairy crab roe is served on a bed of soy curd, together with fresh crab meat and crispy rice. The dish comes with mini French baguette, allowing you to mop up the deliciousness.

Deep Sea Fish Maw 4.2/5

The Deep Sea Fish Maw is a dish I enjoyed on my previous visit. This is version two of the dish. Due to supply issues, Chef Marvas changed the fish maw supply but retained the desired textural enjoyment. It is served in a bright and vibrant beurre blanc sauce that lifts the enjoyment of the fish maw that has been double-boiled in sake and dashi broth.

BBQ South African Abalone 4/5

Next, we had the BBQ South African Abalone served on top of a bed of risoni. It felt like a Chinese rice dish with the risoni pasta substituting the rice grain pan-fried in teriyaki sauce. The abalone grilled over binchotan is firm and tender, topped with burnt seaweed emulsion and pickled Huaishan.

Oriental “Bouillabaisse” 4/5

The Oriental "Bouillabaisse" comes in a tofu bag, also known as money bag, filled with diced Australian sea cucumber, shrimp, bamboo shoots and Beijing cabbage packed with contrasting textures. What intrigued me was the soup's complex flavour. The soup is made by coming prawn and fish stock, followed by adding tomatoes into it for a tang fish.

Pork Trotter “Crepinette” 3.8/5

It is a creative and unique way of recreating the classic pork trotter in the form of a Pork Trotter "Crepinette". The pork trotter is chopped into small pieces and mixed with mushroom ragu. The mixture is moulded into a ball and wrapped in caul fat. It is then pan-seared until crispy and paired with housemade Mei Cai sauce. I would enjoy the rendition even more if the mixture was less fatty.

15 Days Dry Aged US Duck Crown 4.8/5

The meal's highlight has to be the 15 Days Dry Aged US Duck Crown. The beautiful red meat is dry aged, hung on top of a charcoal grill to infuse with the smokey flavour, slow roasted and finished with deep frying before serving. It is paired with eight different condiments, showcasing how the duck is appreciated differently in Asia.

Heirloom Tomato 4.5/5

After all the savoury dishes, the Heirloom Tomato creates the bridge to the dessert. It is sweet and refreshing, finished with fresh strawberries and oolong tea foam.

Mongolian Milk Curd 4/5

The Mongolian Milk Curd is an uncommon dessert made using whole milk enriched with Valrhona white chocolate, Greek yoghurt and extra virgin olive oil. Fresh blueberries and chopped pistachio nuts are added for extra texture and taste profile.

Petite Four - Red Date "Sorbet"

Petite Four - Citrus "Bonbon"

Last but not least, we ended our eight-course menu with the Petite Four consisting of Red Date "Sorbet", Citrus "Bonbon", Hawthorn "Gummies", and Lotus Seed "Madeleine". It is a perfect ending to an impressive and delicious meal. My favourite is the citrus "bonbon" and the lotus seed "madeleine".

Petite Four - Hawthorn "Gummies"

Petite Four - Lotus See "Madeleine"

Chef Marvas has also refreshed the lunch offerings – one prix fixe menu titled “Gourmet Lunch” and a curated a-la-carte lunch menu. While a few dishes parallel those of the dinner menu, most items are unique to the lunch hour and vice versa.

Note: This is an invited tasting.


Path Restaurant
Marina Bay Financial Centre
Tower 3
12 Marina Boulevard
Singapore 018982
Tel: +65 64430180
Facebook
Website
Nearest MRT: Downtown (DT Line), Marina Bay (CC, NS, TE 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 1. 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 destination. Journey time about 3 minutes. [Map]