Showing posts with label Shrimp Ball. Show all posts
Showing posts with label Shrimp Ball. Show all posts

Thursday, May 9, 2024

Tan Xiang Yuan 炭香YUÁN @ Jalan Besar - New Seafood Focused Cantonese-Chinese Creations by Chef Cao Yong and $1 Peking Duck Promotion


Tan Xiang Yuan 炭香YUÁN was founded by four co-founders, including celebrity Ben Yeo and Chef Cao Yong. Located in Jalan Besar, the restaurant offers a menu featuring both traditional and modern Cantonese-Chinese dishes. As part of its new menu launch, diners can enjoy a $1 Peking Duck Promotion with every order of its Signature Seafood Pot. The lunch dine-in promotion is available daily, limited to one duck order per table, with minimum 4 pax to dine.


We were seated on the second floor of the restaurant shophouse, which offered a more dimly lit ambience. Upon reservation, diners can request various seating options, including outdoor seats or the more brightly lit indoor seats on the first floor.


If you're visiting for dinner, make sure to check out their new secret neon-lit alley decorated with familiar Singaporean phrases — definitely Instagram-worthy!


Signature Seafood Pot 招牌海鲜炉 4.5/5

We had a hearty start to dinner with Tan Xiang Yuan's Signature Seafood Pot ($98 for Small / $188 for Large). The large-sized pot feeds 6-8 pax comfortably with its generous combination of fresh prawns, fish maw, abalones, clams, scallops, prawn paste, taro, cabbage and more. The broth, simmered for hours with old hen, pork bones, and prawn shells, was bursting with flavourful crustacean sweetness and umami. I appreciated the quality and fresh ingredients, plus the use of the induction cooker, which ensured that the pot stayed piping hot throughout our meal.

Lo Han Pork Stomach 罗汉猪肚 4/5

The new Lo Han Pork Stomach ($16) offers a modern twist on the classic pork trotter jelly. This dish carried tangy and meaty flavours, featuring a hand-stuffed whole pork stomach filled with braised pork trotter and topped with a housemade garlic chilli sauce. While the slices could hold together better, the contemporary take is delightful.


Peking Duck 北京烤鸭 4.2/5

One of the crowd favourites of the night was the Peking Duck ($98). The duck slices and its skin were served wrapped in freshly made rice paper skin. What set these rolls apart was the unexpected crunchy addition inside each roll: corn fritters. Together with scallions and a drizzle of sweet sauce, this was satisfying!


Soup-Filled Foie Gras Shrimp Ball 灌汤鹅肝酱虾丸 4.2/5

At first glance, I mistook these golden brown balls for solid shrimp paste balls. They were an elevated version: Soup-Filled Foie Gras Shrimp Balls ($12/pc). Each ball contains minced prawn mixed with a rich soup stock of pig skin, pork knuckle, and foie gras, encased in a perfectly crunchy bread cube coating.

Golden Garlic Steamed Lobster with Yam Cake 金蒜芋头糕蒸龙虾 3.8/5

The Golden Garlic Steamed Lobster with Yam Cake (Seasonal Price) is another recent addition to the menu. It features whole Australian lobsters steamed with a bed of local yam cake in a housemade sauce, topped with steamed and fried garlic. While the garlic aroma was enticing, we found the yam cake texture slightly too cakey and didn't match the crustacean that well.

Angelica Black Pepper Crab 当归黑胡椒蟹 4.2/5

As its name suggests, the Angelica Black Pepper Crab ($12.80/100gm) is unlike your usual black pepper crabs. The infusion of Dang Gui (Chinese Angelica Root) gave the dish herbaceous notes that complemented the robust heat of black pepper. The crab was fleshy and succulent.

Superior Foie Gras Crab Meat Broth 鹅肝蟹黄羹 4.2/5

The comforting Superior Foie Gras Crab Meat Broth ($38.80) is another new creation by Chef Cao Yong. Beneath the thick crab meat broth lies a bed of steamed foie gras egg that enhances the dish with a buttery richness without overwhelming. For a different taste experience, try it as served first and add a dash of vinegar after for that extra punch.

Mango Pomelo Sago 楊枝拌金露 4/5

I can't resist a bowl of chilled Mango-Pomelo Sago ($7.80) whenever I see it on the dessert menu. Tan Xiang Yuan's rendition is velvety and rich, studded with sweet mango and pomelo bits.

Mao Shang Wang Pudding Topped with Ice Cream 猫山王榴莲布丁 4.2/5

Indulge in the Mao Shang Wang Pudding Topped with Ice Cream ($8.80), a treat designed for durian enthusiasts. Featuring a smooth and decadent durian pudding base, it's crowned with creamy vanilla ice cream and finished with bits of popping candy.

While prices at Tan Xiang Yuan are on the high end, we especially enjoyed the seafood dishes, which impressed us with their freshness and quality.

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.

Tan Xiang Yuan 炭香YUÁN
1 Dickson Road
Singapore 209493
Tel: +65 8058 5527
Nearest MRT: Jalan Besar (DT Line)

Opening Hours:
Daily: 1130am to 3pm, 530pm to 10pm

1) Alight at Jalan Besar MRT statton. Take Exit A. Cross the road. Walk to Dickson Raod. Walk to destination. Journey time about 3 minutes. [Map]

Monday, September 25, 2023

Tanyu Exclusive 探鱼 @ Jewel Changi Airport - Newly Opened Tanyu Outlet with 8 Flavours of Grilled Fish and Self-Service Ice Jelly Bar to Enjoy Till 3am


Tanyu has been one of many diners' go-to spots for Chongqing-style grilled fish since it joined the local F&B scene in 2017. Newly introduced in Jewel Changi Airport is Tanyu Exclusive, the brand's first-ever supper concept store, open to welcome diners till 3am daily!


The new space works perfectly as a supper spot or to enjoy before you catch a flight. If you dine in later in the night between 10pm and 3pm, there are special supper exclusives and an additional 15% off. All of the staff we met were very cheery and helpful, and the curated Chinese playlist enhanced the overall vibes.

Self-service Ice Jelly Bar

The unlimited Self-service Ice Jelly Bar ($2.80/pax) is definitely the first thing that would catch your eye upon stepping in. It's fun to DIY and refreshing to have through the meal.

Pick from different types of jelly to add to the shaved ice with other toppings, including osmanthus honey, peach gum, pearls, peanuts, hawthorn bits, and more. We went back for seconds and thirds for this.

Fresh Clams in Spicy Sauce 4/5

We started with a chilled appetiser, the Fresh Clams in Spicy Sauce ($9.90). The clams were average in size but picked up the mildly spicy and numbing sauce well.

Chongqing Cold Noodles with Shredded Chicken 4/5

You can opt for regular white rice to accompany the grilled fish, but Tanyu also offers noodle dishes. For a spicy option, go for the Chongqing Cold Noodles with Shredded Chicken ($8.90). While I found the noodles a little too soft, I liked the smooth texture and the appetising sauce.

Noodles with Onion Oil 3.8/5

There is Noodles with Onion Oil ($5.80) for a non-spicy choice. Similarly, it had softer noodles here, but I found the scallion oil used, unfortunately, a little too bland.


Grilled Fish with Fresh Green Pepper, with Limbo Fish 4.8/5

The highlight of our meal was the Grilled Fish with Fresh Green Pepper, with Limbo Fish ($48.90). I always appreciate how customisable a meal at Tanyu is - you can pick your choice of fish broth and add a variety of ingredients to your liking.

I recommend adding their special beancurd ($3.90), which soaked up the broth superbly well. Other ingredients ($4.50/portion) include enoki mushrooms, konjac, bamboo shoots, potato slices and more. My only qualm here was the broth's saltiness, which made it less drinkable.

Grilled Fish with Sauerkraut, with Limbo Fish 4.5/5

We had the Grilled Fish with Sauerkraut for our second fish, with Limbo Fish ($48.90). The fish in both were tender, soft and fresh, which made it easy to separate from its bones. The saltiness here was more balanced with strong tangy notes.

Golden Mushroom with Minced Garlic 4/5

Enoki mushroom and garlic fans should try the Golden Mushroom with Minced Garlic ($5.80). It's a simple dish, but the intense garlic flavours were satisfying.

Lychee Shrimp Ball 4.2/5

We were most surprised by the Lychee Shrimp Ball ($9.80). They were served piping hot and crunchy, with a juicy shrimp filling, pairing harmoniously with the tangy chilli on the side.

Grilled Lamb, Grilled Chicken 3.8/5

While the rub of herbs and spices on the Grilled Lamb ($6.90 for 3 Pieces) and Grilled Chicken ($6.90 for 3 Pieces) were decently aromatic, we found both meats too tough.

Double Taste Rice Cake 4.5/5

The Double Taste Rice Cake ($7.80 for 5 Pieces) was a hot dessert that had praises from everyone. Each had a thin crisp exterior while remaining delightfully soft and chewy within. It was perfect to enjoy with the drizzle of black sugar syrup.

Thunder Grape Drink, Tangerine Hawthorn Drink

We had huge cups of beverages to pair, namely the Thunder Grape Drink ($5.80) and Tangerine Hawthorn Drink ($5.80). Though these came in a big portion for sharing, they were both too sweet for our liking.

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.

Tanyu Exclusive 探鱼
Jewel Changi Airport
78 Airport Boulevard
Singapore 819666
Tel: +65 6513 3203
Nearest MRT: Changi Airport MRT (EW Line)

Opening Hours:
Daily: 1130am - 3am

1) Alight at Changi Airport MRT station. Take Exit A or B. Walk to destination. Journey time about 5 minutes. [Map]

Saturday, July 1, 2023

Kuan Zhai Alley (宽窄巷子) @ Capital Square - Modern Authentic Sichuan Restaurant, Bringing Your Dining Experience To The Next Level


Kuan Zhai Alley (宽窄巷子) at Capital Square is an extraordinary addition to the culinary scene in Chinatown, Singapore. This modern authentic Sichuan restaurant showcases the bold and vibrant flavours of Sichuan cuisine and celebrates its rich cultural heritage. Upon entering, you are immediately transported to a refined Chinese dining experience with its lavish interior design that exudes elegance. The attention to detail extends to the meticulously plated dishes, each a work of art.

Arctic Bay Scallops with Mushrooms 4.2/5

One standout dish is the Arctic Bay Scallops with Mushrooms ($38). It takes a unique approach by shredding and deep-frying the scallops, which are then delicately dressed in chilli oil. The resulting texture is reminiscent of dried squid, creating a delightful sensory experience.

Auspicious Shrimp Cake 4/5

The Auspicious Shrimp Cake ($78) is made from fresh prawns formed into a paste and coated in a thin crust. These delectable cakes are deep-fried to a perfect golden hue. Accompanied by an orange-infused mayonnaise and a spiced chilli dipping sauce, every bite is a symphony of flavours that elevates the enjoyment.

Lychee Shrimp Balls 4.2/5

Another interesting creation is the Lychee Shrimp Balls ($26), which are playfully presented hanging on a tree for diners to pluck from. These shrimp balls are delightfully springy and infused with the delicate essence of lychee. Pair them with the accompanying orange-infused mayonnaise for a burst of contrasting flavours.

Spicy & Peppery Chicken 3.5/5

While the Spicy & Peppery Chicken ($58) aims to showcase the popular Kou Shui Ji (口水鸡) dish, the execution falls slightly short. The chicken leans towards the drier side, and both the spicy and peppery sauces lack the expected intensity. It's a dish that could benefit from bolder flavours to capture the essence of Sichuan cuisine truly.

Cabbage with Pork Belly 4.2/5

In contrast, the Cabbage with Pork Belly ($22) embodies simplicity at its finest. Stir-fried to a delightful crunch, the sweetness of the cabbage harmonises beautifully with the fragrant pork belly, resulting in a satisfying and comforting dish.

Braised Fish with Sour Cowpeas 4.5/5

One of the meal's highlights is the Braised Fish with Sour Cowpeas ($168). Served in a simmering pot, the fish is perfectly cooked to a moist and tender texture. The accompanying sauce strikes a delightful balance of sweetness, spiciness, and tanginess, creating an incredibly appetising combination.

Chinese Brush Pastry 2.8/5

For dessert, the Chinese Brush Pastry ($36) arrives in a captivating presentation resembling a traditional Chinese brush set. The edible pastry tip allows you to "write" with chocolate sauce as if practising Chinese calligraphy. While visually captivating, the dessert needs to improve in terms of flavour and live up to the overall dining experience.

Kuan Zhai Alley aims to elevate Sichuan cuisine into a fine dining realm, evident in its exquisite presentation and attention to detail. However, it's worth noting that the price point leans towards the higher end, which all diners might not easily embrace. Whether Singaporeans will fully embrace this fine dining approach to Sichuan cuisine remains to be seen. Still, it undeniably offers a unique and memorable culinary experience for those willing to indulge.

Note: This is an invited tasting.

Kuan Zhai Alley (宽窄巷子)
Capital Square
23 Church Street
#01-02 to 08
Singapore 049481
Tel: +65 81008577
Nearest MRT: Telok Ayer (DT Line), Raffles Place (EW, NS Line)

Opening Hours:
Daily: 11am - 3pm, 530pm - 10pm

1) Alight at Telok Ayer MRT station. Take Exit B. Walk straight down Telok Ayer Street. Walk to destination. Journey time about 3 minutes. [Map]

2) Alight at Raffles Place MRT station. Take Exit D. Walk to Church Street. Cross the street and walk towards Telok Ayer Street. Turn left onto Telok Ayer Street. Walk to destination. Journey time about 5 minutes. [Map]