Ah Yat Seafood Restaurant @ The Grandstand

The monthly Makansutra dinner for August brought us to Ah Yat Seafood Restaurant at The Grandstand. Stepping into the restaurant, I was taken back by the size of the restaurant. It is extremely huge, probably the size of 2 grand ballrooms.

Roast Whole Suckling Pig 4.2/5

Dinner started with the Roast Whole Suckling Pig. It was actually quite a huge piglet for the size we had. Roasted to a nice smokey aroma with crackling skin, I could not help going back for a couple more pieces of it.

Braised Sharks Fin with Four Treasures 4/5

The bowl of Braised Sharks Fin with Four Treasure was packed with an abundance of luscious ingredients.

Stewed Whole Fresh Abalone with Vegetables 4.5/5

The sumptuous feast continued with the Stewed Whole Fresh Abalone with Vegetables. The Abalone was cooked beautifully, it was firm but not tough.

Steamed Chicken with Cordyceps Flowers 4/5

The Steamed Chicken with Cordyceps Flowers was a delightful introduction. With a tad of herbal taste, the chicken was tender and moist.

Deep Fried Pork Chop with BBQ Sauce 4.2/5

When the Deep Fried Pork Chop with BBQ Sauce was served, I thought the pork chop looked lackluster. Biting into the delectable pork chop I was quite surprised how tender it was. I like how lightly breaded the pork chop was not selling the limelight from the meat but still giving it a contrast in texture.

Fried Venison with Black Pepper Sauce 4.2/5

The Stir Fried Venison with Black Pepper Sauce was simply delicious. Each piece of the tender venison came with a spicy heat kick from the black pepper sauce that was coated evenly.

Chilli Crabs with Bun 4.2/5

Listed at number 35 of the top 50 most delicious food by CNN GO in 2011, the Chilli Crabs with Bun was definitely popular with the diners. The big and sweet Sri Lanka crab was cooked in a delectable sweet and savoury tomato and chilli sauce which was finger licking good.

Braised Rice Noodles Tai O Style 3/5

Like all tradition Chinese dinner, the last course of the the dinner always ends with a noodle or rice dish. The Braised Rice Noodles Tai O Style was fragrant and springy. A pleasant signed off for the feast.

Red Bean 3/5

I was actually disappointed that dessert was only Red Bean Soup. Not that it was not good but I was looking forward to a bowl of yam paste or at least a bowl of chilled mango sago.


Ah Yat Seafood Restaurant
The Grandstand
200 Turf Club Road
#03-01/02
Singapore 2879941
Tel: +65 68832112
Website: http://ahyatrestaurant.com.sg/
Nearest MRT: Sixth Avenue (DT Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 1030pm

Direction:
1) Alight at Sixth Avenue MRT station. Take Exit A. Use the overhead bridge to exit B. Walk to Turf Club Road. Continue on Turf Club Road. Walk to destination. Journey time about 20 minutes. [Map]

2) Alight at Sixth Avenue MRT station. Take Exit A. Use the overhead bridge to exit B. Walk down Dunearn Road towards Turf Club Road, to bus stop opposite Sixth Avenue Centre (Stop ID 42019). Wait for The Grandstand Shuttle Bus. 15 minutes. [Map]

3) Alight at Sixth Avenue MRT  station. Take Exit A. Walk down Bukit Timah Road. Walk to bus stop at Sixth Avenue Centre (Stop ID 42011). Wait for The Grandstand Shuttle Bus. Journey time about 15 minutes. [Map]

Hillman Restaurant (喜临门大饭店) @ Kitchener Road

When I was doing my blog post research on restaurants that started business in the 1960s for my OMY Blog Award 2013 article, I get to know Hillman Restaurant which started business in 1963. Founded by the late Mr Wong Lin Ooh and Madam Chan Ah Chee located along Cantonment Road (now the Pinnacle at Duxton) serving Cantonese Claypot cuisines before moving to the current location in 2003. The restaurant has won many recognition and awards in the culinary industry and it is currently run by the 2nd and 3rd generations.. The restaurant has another branch called Manhill Restaurant at Pasir Panjang.

Fried Shark's Fins with Scrambled Eggs 3/5

Stepping into the restaurant, I was surprised to see that it is full house on a weekday night. Without prior reservation, I was lucky to get a table for 3. I noticed that we are the only Singaporean in the restaurant where the rest will Japanese. I also realised that the menu comes in Japanese and most of the table ordered similar dishes. Looks like this restaurant is quite popular among the Japanese community.

After my observation, I ordered the Fried Shark's Fins with Scrambled Eggs ($40/60/80) served with a plate of lettuce which was seem in almost every table. To eat it, pick up some of the fried scrambled eggs, wrapped it with the lettuce and eat it together. While it is an unique experience piecing the different ingredients together, flavour was nothing near to wow about.

Fried Pork Ribs in Chinese Style 4.2/5

The ugly looking pieces of Fried Pork Ribs in Chinese Style ($14/22/30) was surprisingly very tasty with its flavourful marinate and glazed with a beautiful plum sauce. Although the appearance looked dry but its actually quite succulent.

Happy Beancurd 4/5

The Happy Beancurd ($14/22/30) topped with minced pork and spring onions was smooth and silky. A delightful dish that will send one smiling.

Pot Sea Cucumber with Seafood 3.5/5

The signature at Hillman Restaurant is their claypot dishes which was what the founder, the late Mr Wong Lin Ooh has started the restaurant for. I tried the Pot Sea Cucumber with Seafood ($14/22/30) which came with springy sliced sea cucumbers and a mix of greens and seafood. It was an enjoyable dish and the gravy goes well with the rice.

In 1978, Hillman Restaurant was invited to take part in the first Asian Salon Culinaire which is equivalent of today's World Gourmet Challenge (Food and Hotel Asia). The chief judge was Mr Paul Bocuse, legendary French Chef who has a medal of Commdeur de la d'honneur (National Order of the Legion of Honour) and the Meilleur Ouvier de France (The best food craftsman of his lifetime) and owns a 3 Michelin stars restaurant Lyon. The restaurant won a gold medal for the Boneless Chicken Dish, a silver for Claypot Prawns and a bronze for the Cold Dish. In 1984, the restaurant won a silver medal in the International Master Chef of Chinese Cuisine Competition held in China for its Special Coconut Chicken dish. Last but not least in 2008 the restaurant is awarded the prestigious World Famous Restaurant by the World Association of Chinese Cuisine. With all the recognition, its no wonder the restaurant is popular with foreigners. It does not seem like our locals know much about the achievement of this humble restaurant occupying a 2 storey shophouse building along Kitchener Road.


Hillman Restaurant  (喜临门大饭店)
No.135 Kitchener Road
Singapore 208518
Tel: +65 62215073
Facebook:
Website: http://hillmanrestaurant.com/
Nearest MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 1130am - 230pm, 530pm - 1030pm

Direction:
1) Alight at Farrer Park MRT station. Take Exit I. Cut across City Square Mall to the exit to Kitchener Road. Cross the traffic junction and turn left onto Kitchener Road. Journey time about 8 minutes. [Map]