Chatterbox @ Hilton Singapore Orchard - Iconic Coffee House Celebrates 51 years With Brand New Space, Menu And Dining Experience

Known for its world-famous chicken rice since it first opened its doors in 1971, Chatterbox has recently unveiled a brand new look at the newly-minted Hilton Singapore Orchard. The revamped menu is now more focused but comprehensive with starters, meat, seafood and vegetable courses, including a shortlist of meat-free items.

Chatterbox’s Punch

Be surprised by the bar at Chatterbox the moment you enter. For starters, a signature cocktail is recommended. Chatterbox's Punch ($17) is an easy-drinking gin and tonic concocted with vanilla, cinnamon, lemon, and banana-infused gin served with house tonic.

Mackerel & Crab Otah-Otah 4/5

Wok-fried Sambal Wing Beans 3/5

We started with two very flavoursome dishes - Mackerel & Crab Otah-Otah ($15) and Wok-fried Sambal Wing Beans ($8). Otah lovers will not be disappointed with the well-seasoned parcel of fresh mackerel fish paste, which is elevated with the addition of snow crab claw meat. However, I didn't quite enjoy the latter as the rempah was a tad sweet for my liking.

Lemon Butter Tiger Prawns 4.5/5

Sea Perch with Burnt Green Chilli 3.5/5

On the menu, you will find premium seafood dishes such as Lemon Butter Tiger Prawns ($25) and Sea Perch with Burnt Green Chilli ($28). Twice-fried before coating with lemon butter sauce, the shelled tiger prawns, were incredibly succulent, bouncy and firm. As for the latter, I would prefer a more zingy and zesty chilli topping for some freshness to counter the richness of the fried fish.

Mandarin Chicken Rice 4.5/5

The legendary Mandarin Chicken Rice ($25 for Individual Set | $38 for Half Chicken | $72 for Whole Chicken) is a must-try. Using only chickens that weigh around 2kg each, Chef Liew adopts a 'steam-cook' method. And what came to our table was lean, light and tender chicken. The set includes a punchy proprietary chilli sauce, grated ginger, dark soy sauce and a soul-satisfying bowl of chicken broth. The chilli sauce and even the grated ginger, specially sourced to secure ginger of a particular age, were amazingly good. A second helping may be necessary!

Seafood Hokkien Mee 4.5/5

Lobster Laksa 2.5/5

A rice and noodles section offers a luxurious version of our hawker fare - Seafood Hokkien Mee ($25) served on an opeh leaf and Lobster Laksa ($34). Premium ingredients aside, the hokkien mee impressed with a flavoursome umami broth that was further enlivened with a squeeze of calamasi. The laksa, however, disappoints with a relatively weak gravy.

Signature Coconut Ice Cream 2.8/5

For nostalgia's sake, you may wish to try Chatterbox's Signature Coconut Ice Cream ($15), which has been on the menu since its opening. Homemade with fresh coconut milk, coconut flesh and desiccated coconut and served in a coconut husk.

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.


Chatterbox
Hilton Singapore Orchard
333 Orchard Road
#05-03
Singapore 238867
Tel: +65 68316291
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 1130am - 2pm, 530am - 930pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to Orchard Road. Turn left and walk to junction of Orchard Road and Grange Road. Cross the road. Continue on Orchard Road to Orchard Link. Turn left onto Orchard Link. Walk to destination. Journey time about 8 mins. [Map]

Hai Tien Lo @ Pan Pacific Singapore - Roaring In The Year Of Tiger With Auspicious Reunions

Have a bountiful reunion at Hai Tien Lo, Pan Pacific Singapore. Execute Chef Ben Zeng has put together eight impeccable set menus for a gastronomic feast to remember. Adding choices to the plethora of set menus are Hai Tien Lo's a la carte specialities specially curated for the season.

Vitality Yu Sheng with Lobster and Smoked Salmon

We have the Vitality Yu Sheng with Lobster and Smoked Salmon Yu Sheng ($148/ $218), tossing to a fortune-filled year ahead.

Hai Tien Lo Superior Treasure Pot 4.5/5

New this year is the Hai Tien Lo Superior Treasure Pot ($508/ $788) with 15 stellar ingredients comprising of Eight Head Whole Abalone, Dried Oyster, Sea Cucumber, Dried Fish Maw, Pork Knuckle, Lobster, Australian Scallop, Dried Scallop, Roast Duck, Dace Fish Ball, Bean Gluten, Chinese Mushroom, Black Moss, Sliced Lotus Root and Yunnan Golden Ear Mushroom. Hai Tien Lo’s indulgent Poon Choy are available for both dine-in and takeaway from 17 January 2021 to 15 February 2022.

Hai Tien Lo Double-boiled Mini Buddha Jumps Over the Wall 4.5/5

Another delicacy on the menu is the Hai Tien Lo Double-boiled Mini Buddha Jumps Over the Wall brimming with premium ingredients.

Deep-fried Sea Perch Fillet with Shacha Sauce 4.2/5

The Deep-fried Sea Perch Fillet with Shacha Sauce surprises me with its delectable sauce. The savoury sauce complements the sweetness of the moist sea perch excellently.

Stewed Japanese Rice Vermicelli with Pan Fried Scallop in Supreme Stock 4/5

The Stewed Japanese Rice Vermicelli with Pan Fried Scallop in Supreme Stock is something light and yet flavourful. The star has to be the supreme stock for slurping goodness.

Double-boiled Papaya with Pear, Fungus & Maltose 3.8/5, Prosperity Chinese New Year Cake 4.8/5

Wrapping up our meal, we have the light and refreshing Double-boiled Papaya with Pear, Fungus & Maltose. I also enjoyed the Prosperity Chinese New Year Cake at the side, which has been coated with finely-ground nuts and shredded yam. giving it the extra boast in fragrant and texture.

Note: This is an invited tasting.


Hai Tien Lo
Pan Pacific Singapore
7 Raffles Boulevard
Level 3
Singapore 039595
Tel: +65 68268240
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Website
Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

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

Xin Cuisine Chinese Restaurant @ Holiday Inn Singapore Atrium - New Signature Dishes Crafted By Chef Chan Kung Lai

Xin Cuisine Chinese Restaurant at Holiday Inn Singapore Atrium presents 4 new signature dishes crafted by their Head Chef Chan Kung Lai. Hoping to bring a taste of his hometown, Hong Kong, to Singapore, he has infused his speciality in seafood in his new launch.

Combination Platter 4/5

We started with an appetiser that showcases some of Xin Cuisine's signature bestsellers - Home-style Roast Duck with Tea Leaves, Deep Fried Prawn coated with Yuzu Sauce and Stir-fried Assorted Mushroom with White Truffle Oil. My favourite would be the prawn which held a very light crispy batter that gave it a slight crunch, brightened with a fruity and citrusy yuzu sauce.

Stir-fried Lobster with Egg White and Crab Roe 4/5

Stir-fried Lobster with Egg White and Crab Roe holds a piece of succulent lobster atop a cloud of egg white. The crab roe acts as the perfect seasoning for the subtlety of their flavours.

Poached Sea Perch with Chinese Rice Wine 4.5/5

The Poached Sea Perch with Chinese Rice Wine displayed an even richer texture and flavour to a seared or baked version, taking another approach to their usual sea perch dish. The Chinese Rice Wine broth was a key to this dish, too - savoury sweet, and the smell of it was so comforting that it brought this dish to another level.

Seafood Poached Rice in Superior Broth served with Crispy Rice 3/5

A mainstay of their menu is this Seafood Poached Rice in Superior Broth served with Crispy Rice. While the flavour of the Seafood Poached Rice and its texture were great, I feel a much richer broth would have made this dish even more enjoyable.

Deep-fried Sesame Ball with Red Bean and Chocolate Liqueur Filling 3/5

Our dessert was a modern version of a deep-fried sesame ball - Deep-fried Sesame Ball with Red Bean and Chocolate Liqueur Filling. Akin to having a liqueur filled chocolate, a bite into it and outflow the hot chocolate liqueur lava. I like the mochi-like dough that was very chewy but wasn't heavy and dense at all. The alcohol element was a pleasant surprise, but I wish for more red bean filling with the mochi dough.

Xin Cuisine Chinese Restaurant also serves a la carte dim sum. It offers delivery for orders made through its eShop, Foodpanda, GrabFood and Deliveroo. Follow its Facebook page or newly launched Instagram account @xincuisine for new launches 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.


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

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

Direction:
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru MRT station (Stop ID 10169). Take bus number 123. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]

Golden Peony @ Conrad Centennial Singapore - Curate Your Own Dining Experience

Golden Peony at Conrad Centennial Singapore has launched a new menu which allows you to craft your own 5-course lunch and 6-course dinner with interchangeable dishes at each course. Priced at $48 and $68 respectively, there are also options to switch up the dining experience with a minimal price top-up for more premium ingredients such as lobster and abalone.

We started off with a platter of small bites consisting ‘London’ Duck Pancake Roll and Chili Crab Meat Swan Pastry. The 2 individual slices of London Duck allowed me to savour their flavourful fats without any distraction. The pancake roll that comes with a piece of crispy beancurd skin rides on its contrasting meaty texture for a satisfying bite. The Swan Pastry was similar to a fried yam puff, with chilli crab meat replacing the usual minced pork, and had a notable crisp and airy exterior.

The second course is a nourishing Double-boiled Baby Abalone Soup with sea whelk, conpoy, bamboo pith, served in a golden mini pumpkin.

For our third course Fish, we had Steamed Sea Perch (+$8), served with preserved capsicum chilli. The fish on its own was really tasty- it was firm, mildly sweet and almost buttery-like a cod. I didn't find the sauce an ideal choice for the fish though.

Up next was Poultry/Meat and we had Baked Kurobuta Pork Homemade Signature X.O. Sauce, wrapped with Parma Ham. The meat was succulent and tender, but what was strongly lacking I find was a good sear on both sides to render its fats and impart a depth of smoky flavour to the meat. The Parma Ham would have served its purpose better in flavouring the meat if it was given enough heat to crisp up more.

For Rice/Noodle, Stewed Half Lobster (+$18) was served in egg gravy, accompanied by a crispy egg noodle ball. If you enjoy Cantonese Seafood Yee Mee, this will definitely be up your alley - The lobster was at the right doneness, and the crispy egg noodle strands provided much aromatic crunch to every bite. The egg gravy was light but flavoursome, which was one of the keys to making this dish so delightful.

Summing up our meal is Chilled Cream of Avocado and Vanilla Ice Cream served with cute little heart-shaped red bean and coconut pudding. The different flavours synced well with one another, and the sweetness was just right.

Written 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.


Golden Peony
Conrad Centennial Singapore
2 Temasek Boulevard
Singapore 038983
Tel: +65 64327482
Facebook
Website
Nearest MRT: Promenade (CC Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 630pm - 1030pm
Sun: 1030am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Promenade MRT station. Take Exit B. Continue walking along Temasek Avenue to destination Journey time about 3 minutes. [Map]

Jia He Chinese Restaurant @ One Farrer Hotel Connexion - Serving Traditional Chinese Classics And Reimagined Dishes

Opened just November 2019 within the Connexion in Farrer Park, Jia He Chinese Restaurant offers a wide array of Chinese cuisine dishes from traditional Chinese classics such as Steamed BBQ Pork Bun to reimagined dishes such as Steamed Bak Kut The Xiao Long Bao. Not to be missed as well are their signature dishes such as Crispy Hor Fun with Seafood and Egg Sauce. Helmed by chefs with decades of experience from various top hotel dining restaurants along with one that specialises in the art of dim sum creation, diners can expect premium-grade dishes at affordable prices.

Sauteed Stuffed Button Mushroom with Truffle Sauce 4/5, Steamed Bak Kut The Xiao Long Bao 4.2/5

We started off with the appetiser dishes - Sauteed Stuffed Button Mushroom with Truffle Sauce ($14) and Steamed Bak Kut The Xiao Long Bao. The uniquely flavoured bak ku teh xiao long bao has a rich herbal broth encased in a delicate beetroot dumpling skin, while the sauteed stuffed button mushroom was juicy with a nice crisp texture.

Double Boiled Chicken Soup with Stuffed Pig Maw, Shark's Fin and Sarawak Pepper 4/5

Next, we had the Double Boiled Chicken Soup with Stuffed Pig Maw, Shark's Fin and Sarawak Pepper ($138) which was luscious and rich. The stuffed pig maw and shark's fin is added to up the indulgence and provide the boast in flavours and textures of this nourishing soup.

Crisp-fried Fillet of Sea Perch with Lemongrass and Pepper 3.8/5

Crisp-fried Fillet of Sea Perch with Lemongrass and Pepper ($18) features a crispy fish fillet dressed in a spicy-sweet lemongrass sauce.

Wok-fried Live Prawn with Garlic and Shallot 3.8/5

The Wok-fried Live Prawn with Garlic and Shallot ($28) was plump and juicy, coated in a thick sweet, spicy sauce which elevates the taste of the fresh seafood.

Crisp-fried Hor Fun with Seafood and Egg Sauce 4/5

The Crisp-fried Hor Fun with Seafood and Egg Sauce ($24/small) comes in the form of crispy seafood hor fun. A skinnier version of deep-fried skinny kway teow is used for the dish and is paired with a thickened egg seafood gravy. The nest of fried hor fun lost its crispiness when smothered by the egg gravy, and gave a crackling sound as it softens.

Roasted Peking Duck 4/5

The Roasted Peking Duck ($55/whole) is the highlight of our meal. The duck air-dried for 24 hours before being barbecued, basting the meat and rendering the skin extremely crispy. Best enjoyed with some vegetables and wrapped in a thin pancake.

Chilled Back Glutinous Rice with Ice Cream 4.2/5

To round off the meal, we had the Chilled Black Glutinous Rice with Ice Cream ($7) from their desserts menu. The Black Glutinous Rice is encased in a firm ring of coconut jelly, and also comes with a scoop of vanilla ice cream to add a subtle sweetness and luxurious mouthfeel to the black glutinous rice.

To commemorate Singapore’s 55th Birthday, Jia He will be having a 30% discount for their Lunch & Dinner ala-carte menu for both dine-in and takeaways/delivery (with free delivery for orders above $50). For dine-in customers, with spending above $100 per table, will get a free Signature Peking Duck; for takeaway/delivery customers, with minimum spending of $100 and above, we will also get a delicious Signature Roasted Duck for free too.

Apart from having a delicious NDP 55 promotion till end of September, Jia He also offers a Dim Sum Brunch Cum Hi-Tea every weekend.  Customers can enjoy a variety of dishes ranging from handmade Dim Sum, desserts and even Roasted Peking Duck for just from just $20.80++ (Min 4 Pax). There are three sessions in total: 1045am to 1245pm, 1pm to 3pm & 315pm to 515pm.

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.


Jia He Chinese Restaurant
One Farrer Hotel Connexion
1 Farrer Park Station Rd
#01-14/15/16
Singapore 217562
Tel: +65 6694 8988 / +65 6694 9466 / +65 8870 8988
Facebook
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 11am – 3pm daily (a-la-carte), 530pm - 10pm

Weekend & Public Holiday [Buffet]
3 Seating: 10.45am / 1pm / 3.15pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit C. Walk to destination. Journey time about 3 minutes. [Map]

Blossoming Fortune, Chinese New Year Celebration At Conrad Centennial Singapore

For the Year of Rat, Chef Ku Keung from Golden Peony at Conrad Centennial Singapore has prepared a selection of signature dishes, as well as six specially curated set menus for a gastronomic reunion experience. The Chinese New Year dishes and takeaways are available from 6 January to 8 February 2020.

Fortune Salmon and Crispy White Bait Yu Sheng

Available for more dine-in and takeaway is the Fortune Salmon and Crispy White Bait Yu Sheng ($68/ $128). The addition of the crispy whitebait provides the extra textural enjoyment, tossing to a year of abundance and prosperity.

New Bedford Scallop

The sweet and plump New Bedford Scallop is dressed in Butternut Pumpkin Sauce and topped with  Crispy Potato Crumbs for texture.

Crispy Soft Shell Crab, Parsnip Puree with Spiced Salt

Somewhat similar to the Bi Feng Tang cooking style, The Crispy Soft Shell Crab is paired with parsnip puree with spiced salt.

Prosperity Eight Treasure Congee with Black Truffle

The highlight goes to the Prosperity Eight Treasure Congee with Black Truffle. Not only does it look pretty in presentation, but it also tastes heavenly too. The comforting bowl of congee is smooth and silky, with the taste further elevated by the addition of black truffle. I would add the pickled lettuce and youtiao for complete enjoyment of the congee.

Steamed Sea Perch with Spiced Coconut Milk

A new creation is the Steamed Sea Perch with Spiced Coconut Milk. It is an adventurous take for a Cantonese restaurant. It is like having curry fish head but in a more refined manner, though I wish the spiced coconut milk can be spicier.

Roasted Suckling Pig filled with Portuguese Chicken Rice

A signature at Golden Peony is their Roasted Suckling Pig. Every year the restaurant will introduce a unique stuffing for the suckling pig. This year the suckling pig is filled with Portuguese chicken rice.

Chilled Dragon Fruit with Crystal Ball

Wrapping up our meal is the Chilled Dragon Fruit with Crystal Ball. The chilled soup tangy, yet refreshing with a subtle fruity sweetness.

Golden Peony's Lunar New Year menus are available from $128/pax or $1,398 for a table of 10 pax. The special Chinese New Year dishes at Golden Peony and takeaways are available from 6 Jan to 8 Feb 2020. For reservation, visit www.connoisseur.sg or call +65 64327482/88. Festive takeaways can call +65 64327489 or email sinci.festive@conradhotels.com

 Note: This is an invited tasting.


Golden Peony
Conrad Centennial Singapore
2 Temasek Boulevard
Singapore 038983
Tel: +65 64327482
Facebook
Website
Nearest MRT: Promenade (CC Line, DT Line)

Opening Hours:
Mon-Sat: 1130am - 230pm, 630pm - 1030pm
Sun: 1030am - 230pm, 630pm - 1030pm

Direction: 
1) Alight at Promenade MRT station. Take Exit B. Continue walking along Temasek Avenue to destination Journey time about 3 minutes. [Map]