Belly Umami Private Dining - A Memorable Cantonese-Inspired Feast by Chef Bernard Tan in MacPherson

Recently, I gathered with my foodie friends for a meal at Belly Umami Private Dining, which has moved to its new location in MacPherson. I first got to know Chef Bernard Tan when he participated in Mediacorp’s cooking competition, King of Culinary (三把刀). Since then, I've wanted to experience his cooking at his private dining establishment.

Thanks to my friend, who secured a coveted slot, I finally had the opportunity to savour Chef Bernard’s creations. Known for his inventive approach to familiar flavours, the chef blends Cantonese cooking techniques with bold Nanyang influences, offering a menu that showcases both comforting classics and creative interpretations of local favourites.

Cantonese Charcoal Soup Coconut Chicken 5/5

As with any traditional Cantonese dinner, our meal began with a pot of Cantonese Charcoal Soup Coconut Chicken, a nourishing soup simmered over charcoal for hours to extract the essence of its ingredients. The pot was generously filled with young coconut, snow pear, old cucumber, chicken, dried seafood, waxed ham and dates. Each ingredient added complexity to the broth, creating a deeply flavoured soup with layers of natural sweetness and savoury richness. The slow cooking process let the flavours meld beautifully, producing a comforting, well-rounded broth that was neither too heavy nor overpowering. This was the kind of soup that reminded me of traditional Cantonese home cooking, where patience and carefully selected ingredients make all the difference. It was so satisfying that everyone at the table went back for second and even third helpings.

Crispy Lychee Pops 4/5

Next came the Crispy Lychee Pops, a playful creation that surprised us with its unusual combination of ingredients. The stuffed lychees were coated in a light tempura batter and deep-fried until golden brown, delivering a delicate crunch on the outside while retaining the fruit's natural sweetness. What made this dish particularly interesting was the choice of fillings. The oysters brought a savoury, briny note, while the Nanyang achar added a tangy, refreshing contrast. Ikura lent little bursts of oceanic salinity, and mint provided a fresh aromatic finish. The combination might sound unconventional, but the contrasting flavours and textures came together more harmoniously than expected. The crisp batter, sweet lychee, and savoury seafood created an intriguing interplay of sweet, sour, and savoury notes. It was a creative fusion appetiser that offered something different from the usual starters.

AngMo SioBa 5/5

One of the evening's highlights was the AngMo SioBa, Chef Bernard's modern take on the beloved local sio bak (roast pork belly). Prepared with Chardonnay, thyme and garlic, this dish puts a Western-inspired spin on a familiar local favourite. It is also Belly Umami's winter Christmas bestseller and a popular returning-diner request. The star of the show was undoubtedly the crackling. The skin was beautifully blistered to a deep golden brown, delivering an exceptionally loud, glass-like crunch with every bite. Beneath the crisp exterior, the layers of pork fat and meat were carefully rendered through slow roasting, resulting in a buttery, melt-in-the-mouth texture while keeping the meat juicy and flavourful. The Chardonnay, thyme, and garlic added aromatic nuances to the pork, lending it a more refined profile without overshadowing the meat's natural richness. The contrast between the shatteringly crisp skin and tender, succulent pork made each bite thoroughly satisfying. Good sio bak is all about getting the crackling right, and this version certainly delivered. With its precise cooking, excellent texture, and familiar comfort, the AngMo SioBa was a standout dish that deserved its perfect score.

Assam Wild Caught Prawns 4.5/5

For seafood lovers, the Assam Wild Caught Prawns offered a punchy taste of Nanyang heritage cooking. Featuring wild-caught Angkar prawns, the dish showcased the seafood's natural sweetness and firm, succulent texture. The prawns were paired with a robust assam sauce made from house-pounded rempah. The sauce opened with an appetising tanginess, followed by a warming chilli heat and a depth of spice that made it particularly moreish. Rather than overwhelming the prawns, the bold seasoning complemented their clean, oceanic sweetness. The interplay between the sour, spicy gravy and the naturally sweet prawn meat was especially satisfying. It was the sort of dish that would appeal to those who enjoy their seafood with a strong Nanyang flavour profile, and the generous size of the prawns made them even more enjoyable.

Cabbage Roll 4.2/5

The Cabbage Roll offered a gentler interlude amid the evening's more robust flavours. Each cabbage leaf was carefully rolled around a savoury filling of minced pork, shiitake mushrooms and water chestnuts, then finished with chicken abalone sauce. The filling was well balanced, with the minced pork providing richness, the shiitake mushrooms contributing an earthy depth, and the water chestnuts adding a welcome crunch. The cabbage itself was tender and naturally sweet, complementing the savoury meat filling without becoming overly soft. The chicken abalone sauce brought the components together with an additional layer of umami. Although less dramatic than some of the other dishes, this comforting, thoughtfully prepared creation showed how familiar ingredients can work beautifully together.

Live Sri Lankan Crab Beehoon 4.5/5

The Live Sri Lankan Crab Beehoon holds a special place in Belly Umami's story, being the original dish that helped establish Chef Bernard's private dining concept. It remains a signature offering on the menu. The dish featured live Sri Lankan crab cooked in a creamy, milky broth made with chicken and sole-fish stock. Cooking the crab directly in the simmering broth let its natural sweetness and oceanic juices mingle with the stock, creating a rich, comforting base with a distinct seafood character. The broth was creamy and sweet, coating the beehoon with its savoury goodness. Both thin and thick beehoon were served, giving diners a choice of textures. Personally, I preferred the thin beehoon, as its finer strands absorbed the delicious broth more readily, allowing the flavours to shine through with every mouthful. The crab added another dimension to the dish, with its naturally sweet meat complementing the soup's richness. This hearty, satisfying comfort food showed why the dish has become such an important part of Belly Umami's identity.

Charcoal Poached Fruits 3.5/5

We ended the meal with Charcoal Poached Fruits, a dessert featuring charcoal-poached pear paired with peach and longan. Liquor-soaked peach gum was added for a delicate, gelatinous texture, while a scoop of ice cream provided a creamy finish. The fruit brought gentle natural sweetness, while the peach gum added an interesting texture. The combination offered a lighter conclusion after the rich, savoury courses, with the ice cream providing a pleasant contrast to the fruit. While it was a refreshing way to round off the meal, the dessert was less memorable than the savoury highlights that had come before it.

With private dining spots in high demand, securing a seat at Belly Umami is certainly worth considering for those who enjoy Cantonese-inspired cooking with a distinctive Nanyang touch. If you are planning a gathering with fellow food lovers and looking for a meal that goes beyond the usual restaurant experience, Chef Bernard's cooking offers plenty to savour.


Belly Umami Private Dining
Macpherson Garden Estate
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Legendary Hong Kong @ Tampines Mall - A Taste of Hong Kong Dim Sum, Roast Meats and Cart Noodles

Legendary Hong Kong first opened its doors at Jurong Point in 2014, bringing authentic Hong Kong cuisine to Singapore. Since then, the brand has expanded its presence locally, with its largest outlet opening at Tampines Mall in July 2025. I dropped by for a weekday lunch to check out its extensive menu, which spans traditional dim sum, Hong Kong-style roast meats, wok-fried noodles and nostalgic street food. With a menu offering a wide variety of familiar Cantonese favourites, there is something for everyone, whether you are looking for a dim sum feast, a quick noodle meal or a hearty plate of roasted meats.

Thick Rice Roll with Deep Fried Shrimp Rolls 4.5/5

The Thick Rice Roll with Deep-Fried Shrimp Rolls ($11.90) was one of my favourites of the meal. A more indulgent take on the traditional zhaliang, which typically wraps steamed rice rolls around crispy fried dough sticks, this version uses deep-fried shrimp rolls for extra flavour and texture. The silky, smooth rice noodle sheets were soft and delicate, wrapping around the golden, crispy shrimp rolls within. Each bite delivered a satisfying contrast between the tender, slippery rice rolls and the crunchy exterior of the fried rolls, with juicy prawns adding a natural sweetness and a firm bite. A drizzle of savoury Cantonese soy sauce brought everything together, seasoning the rice rolls without overwhelming the delicate seafood flavours. This well-executed dim sum dish stood out for its contrasting textures and generous prawn filling.

Snowy BBQ Bun 4/5

The Snowy BBQ Pork Bun ($9.90) offered a sweeter alternative to the classic steamed char siew bao. Instead of the usual fluffy white bun, this baked version came topped with a crumbly, sugary crust that added a delightful buttery sweetness. Beneath the lightly crisp exterior, the bun was soft and airy, providing a pleasant contrast to the sweet topping. The filling consisted of diced Cantonese barbecued pork tossed in a thick, savoury-sweet sauce. The caramelised flavours of the char siew complemented the crust's sweetness, creating a moreish combination reminiscent of Hong Kong-style baked barbecue pork buns. Those who enjoy a balance of sweet and savoury flavours will likely appreciate this variation.

Siew Mai 4/5

A dim sum staple, the Siew Mai at Legendary Hong Kong was a satisfying rendition of the classic steamed pork dumpling. While many dim sum restaurants serve three pieces per basket, the portion here comes with four, making it a little more generous for sharing. Each dumpling was packed with a substantial filling encased in a thin yellow wonton wrapper. The texture was firm and bouncy, with the minced meat holding together nicely without becoming mushy or excessively fatty. Every bite offered a savoury meatiness that made it an easy addition to a dim sum spread. Simple and familiar, it was a dependable rendition of a Cantonese favourite.

Har Gow 4/5

Another essential dim sum order, the Har Gow arrived with neatly pleated, almost translucent skins. Thin enough to reveal the pinkish prawns within, the wrappers were also sufficiently elastic to hold their shape when lifted from the bamboo steamer. The highlight was the prawn filling, with a firm, springy bite and natural sweetness. The prawns remained juicy, with their seafood flavours nicely contained within the delicate dumpling skin. The balance between the tender wrapper and the snappy shrimp filling made this a well-executed classic. For lovers of traditional Cantonese dim sum, the har gow is a worthy addition to the table.

Pan Fried Carrot Cake 3.8/5

The Pan-Fried Carrot Cake offered a pleasing contrast between its lightly crisp exterior and soft, tender centre. The radish cake was steamed, then sliced and pan-fried, giving the surface a golden crust while keeping the inside moist and almost silky. Studded with bits of Chinese preserved sausage and dried shrimp, the carrot cake had a savoury depth that complemented the radish's natural sweetness. The preserved sausage added richness, while the dried shrimp contributed a pleasant umami note. It was reasonably well executed, with a nice balance of textures and flavours, though it wasn't quite as memorable as some of the other dim sum dishes we tried.

HK Cart Noodles 3/5

Curry Fish Ball, Squid 3.5/5

For something more substantial, the HK Cart Noodles bring a nostalgic Hong Kong street-food concept to Tampines Mall. Inspired by the humble cart noodles traditionally sold by street vendors, the dish lets diners customise their bowls with a selection of noodles, ingredients, and toppings. With more than 20 toppings available, there is plenty of room to mix and match according to personal preference. We picked a selection that included pork ribs, radish, chicken feet, curry fish balls and curry squid.

The curry fish balls were enjoyable, while the curry squid offered a different texture and a savoury, curry-infused flavour. The variety of toppings makes the concept appealing, especially for diners who enjoy building their own bowls. However, the overall experience was less memorable compared with the other dishes we sampled.

Original HK Fried Noodles 3.8/5

The Original HK Fried Noodles delivered a satisfying combination of texture and wok-fried flavours. The thin Cantonese egg noodles had a slightly firm, springy bite, holding up well during stir-frying without turning soft and soggy. The noodles carried a savoury seasoning with subtle 'wok hei', adding depth to the dish. The lightly toasted notes also gave the noodles a pleasant aroma, while the seasoning coated the strands evenly without making them overly heavy. It was a straightforward noodle dish that would work well as a shared plate alongside the dim sum and roast meats.

Golden Crispy Prawn 4.5/5

The Golden Crispy Prawn was another highlight, particularly for its satisfying crunch. The prawns were coated in a light batter and deep-fried until golden brown, creating a crisp exterior that didn't feel excessively greasy. Beneath the crunchy coating, the prawns remained succulent and springy, with a natural sweetness that came through with every bite. The contrast between the crisp batter and juicy seafood made this a moreish dish that was easy to enjoy on its own. If you enjoy prawns prepared with a generous crunch, this is one dish worth ordering. 

Four Treasure Platter 4/5

No Hong Kong-style meal would be complete without a selection of roasted meats. We had the Four Treasure Platter, which brought together Roasted Duck, Soy Chicken, BBQ Pork (Char Siew) and Crispy Pork Belly (Sio Bak) on one plate. Of the four varieties, the roasted duck and crispy pork belly stood out. The roasted duck had glossy skin and a layer of rendered fat beneath, while the meat stayed succulent and flavourful, with aromatic seasoning permeating the flesh. It offered the rich, savoury character expected of Cantonese roast duck. The crispy pork belly was equally satisfying, with a crackling skin that shattered with each bite. Beneath the crisp layer were alternating layers of fat and meat, providing a rich, savoury mouthfeel. The contrast between the crunchy skin and tender pork made it particularly enjoyable. The char siew and soy chicken rounded out the platter, offering familiar sweet-savoury and gently seasoned flavours. 

Legendary Hong Kong at Tampines Mall offers a wide-ranging menu that brings together many familiar flavours of Hong Kong dining, from traditional dim sum and baked barbecue pork buns to cart noodles, wok-fried noodles, and Cantonese roast meats. With its extensive menu and spacious outlet, Legendary Hong Kong is a convenient option for a casual meal with family or friends in the east. Whether you stop by for dim sum over lunch or put together a larger spread of noodles and roast meats, there is plenty to explore on the menu.

Note: This is an invited tasting.


Legendary Hong Kong
Tampines Mall
4 Tampines Central 5
B1-11
Singapore 529510
Tel: +65 86901448
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Nearest MRT: Tampines (DT, EW Line)

Opening Hours:
Mon-Fri: 11am - 10pm
Sat-Sun: 830am - 10pm

Direction:
1) Alight at Tampines MRT Station. Take Exit C. Walk to the destination. Journey time is about 3 minutes. [Map]

2) Alight at Tampines MRT Station. Take Exit D. Walk straight to the destination. Journey time is about 5 minutes. [Map]

The Drunken Chef Private Dining - Affordable Home Private Dining with Comforting Chinese Classics

The Drunken Chef by Sherine Chua is one of the newest additions to the home private dining scene, offering a Chinese cuisine menu at $98 per pax, making it one of the most affordable options currently available. The experience focuses on comforting, well-executed dishes that feel familiar yet thoughtfully prepared, making it ideal for intimate gatherings and family-style celebrations.

We started with the Marinated Tomatoes, a refreshing opener that delivered a pleasant balance of sweetness and tanginess. Light and appetising, it gently whetted our appetite and set the tone nicely for the upcoming feast.

Braised Beef Shin & Tripe 4.5/5

One of the highlights was the Braised Beef Shin & Tripe. Both components were well infused with the rich braising sauce. The beef shin was tender and flavourful, while the tripe retained a delightful chewy bite. A gentle hint of spiciness helped lift the overall flavour profile, making this a satisfying and robust dish to start the meal.

Drunken Chicken 4/5

The Drunken Chicken was tender and well-cooked, though it felt slightly restrained in terms of the Chinese wine aroma and flavour. A more generous hand with the alcohol could have elevated the dish further, giving it the signature fragrance that drunken chicken lovers would expect.

Kam Heong Clams 5/5

The Kam Heong Clams stood out with their bold aromatics. The sweet and juicy clams were beautifully coated in a fragrant, punchy sauce that paired exceptionally well with rice. The sauce was so addictive that it was impossible not to drizzle it generously over our bowls, savouring every last drop.

Sio Bak 4.8/5

A clear crowd favourite at the table was the Sio Bak. It had been a while since I encountered this style of roast pork, featuring an addictive, crispy, almost biscuity skin. It immediately brought to mind the roasting technique of 88 Hong Kong Roast Meat Specialist, delivering both nostalgia and satisfaction with every bite.

Cai Poh Steamed Snapper 4.5/5

The Cai Poh Steamed Snapper was simply and skilfully executed. Steamed to perfection, the fish remained moist and tender, while the preserved radish and soy sauce enhanced and highlighted the natural sweetness of the fish meat without overpowering it.

Kai Shui Bai Cai 4.2/5

At first glance, the Kai Shui Bai Cai may look humble and unassuming, but simple dishes often require the most finesse. This was done excellently — clean, light, and delicious, allowing the vegetable's natural sweetness to shine through.

Seafood Pao Fan 4.5/5

The undeniable highlight of the dinner was the Seafood Pao Fan. Even before it arrived at the table, the rich crustacean aroma wafted out from the kitchen. Once served, the fragrance intensified, drawing everyone in. The robust seafood flavours paired with fluffy rice created a dish that was both hearty and deeply comforting, making it a memorable centrepiece of the meal.

Gui Hua Gao 4.2/5

To end on a sweet note, we were served Gui Hua Gao (Osmanthus Jelly). The gentle sweetness and floral fragrance of osmanthus were complemented by crunchy chestnuts and wolfberries, offering a light yet satisfying conclusion to the meal.

Overall, The Drunken Chef by Sherine Chua delivers a value-driven home private dining experience with comforting Chinese dishes that resonate with warmth and familiarity. At $98 per pax, it presents an accessible entry point into the private dining scene, especially for those seeking honest flavours and a hearty communal dining experience.


The Drunken Chef Private Dining
Dover Parkview
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Nearest MRT: Buona Vista (CC, EW Line)

Shisen Hanten by Chen Kentaro @ Hilton Orchard - Launches $88++ Weekend Brunch Indulgence

Shisen Hanten by Chen Kentaro, Singapore's highest Michelin-rated Szechwan restaurant, is back with a revamped space and a brand-new weekend brunch experience. Available exclusively on weekends and public holidays, the $88++ per guest brunch menu (minimum two guests, all diners at the table must order) offers a luxurious spread of signature dishes available from refined dim sum to indulgent mains and classic Szechwan specialities.

Shisen Hanten Trio Appetiser 3/5

We kicked off with the Shisen Hanten Trio Appetiser, featuring Sweet and Sour Jellyfish, Chilled Steamed Chicken with Spicy Sesame Sauce, and Szechuan Sliced King Mushrooms with Mala Sauce. Each bite showcased the restaurant's mastery of flavour layering, which was zesty, nutty, and tongue-tingling in all the right ways. It was a perfect introduction to what was to come.

Steamed Spinach Shrimp Dumpling 4/5

Steamed Okinawa Barbecued Pork Bun 3.8/5

Pan-fried Chinese Sausage Radish Cake 4.2/5

Szechwan-style Poached Pork Dumpling 4/5

From the dim sum selection, we tried four of the seven available items, each crafted with finesse and elegance. The Steamed Spinach Shrimp Dumpling stood out for its delicate translucent skin encasing a juicy, flavourful filling that combined the sweetness of shrimp with the earthy freshness of spinach. The Steamed Okinawa Barbecued Pork Bun offered a rich and slightly smoky profile, its pillowy soft exterior giving way to tender, well-marinated pork. The Pan-fried Chinese Sausage Radish Cake was a comforting classic elevated by fragrant Chinese sausage, adding a savoury depth to the dish's crispy edges and soft interior. Lastly, the Szechwan-style Poached Pork Dumpling impressed with its juicy filling and the gentle heat from the accompanying mala-style broth. While each item was enjoyable, we wished for a broader selection to explore, especially considering the high standard set by these refined offerings.

Foie Gras Chawanmushi with Crab Roe Soup 4.8/5

Among the three soup options on the menu, the Foie Gras Chawanmushi with Crab Roe Soup (+$18) is undoubtedly the showstopper and an absolute must-try. This luxurious dish arrives as a harmonious union of East and West, beginning with a silky-smooth Japanese-style steamed egg custard infused with the rich, buttery essence of foie gras. The custard is then crowned with a generous ladle of crab roe soup, bursting with umami and a delicate ocean sweetness that perfectly complements the foie gras' depth. Each spoonful is a textural delight, with the soft custard melting in the mouth while the vibrant crab roe adds a subtle pop and brininess. It's an opulent, deeply satisfying soup that lingers on the palate, making it well worth the indulgence.

Barbecued Honey-glazed Hokkaido Shirobuta Pork Char Siew, Crispy Pork Belly 4.2/5

From the barbecue section, the roast meats at Shisen Hanten offer a masterful showcase of texture and technique. The Barbecued Honey-glazed Hokkaido Shirobuta Pork Char Siew boasts a beautiful caramelised glaze, enveloping slices of tender pork that perfectly balances sweetness and savoury richness. The premium Hokkaido pork offers a succulent bite, with just the right amount of fat to make each mouthful melt with flavour.

The Crispy Roasted Pork Belly is equally satisfying. It features alternating layers of crackling skin, soft fat, and juicy meat. The skin is shatteringly crisp, creating a pleasing contrast against the moist, savoury pork beneath.

Pan-seared Peking Duck 4.5/5

However, the standout among the trio is the Pan-seared Peking Duck. Unlike the traditional version, this rendition is elevated by pan-searing the duck wrap, lending it an extra crispness and a delightful textural crunch. Each bite reveals tender duck meat encased in a golden, crispy wrap, an unexpected yet welcome twist on a classic. This thoughtful attention to both flavour and texture makes the roast meat selection a highlight of the brunch experience.

Deep-fried Diced Chicken with Szechwan Chilli Peppers 4.2/5

You can't leave Shisen Hanten without trying their take on Szechwan classics. The Deep-fried Diced Chicken with Szechwan Chilli Peppers delivered a fiery kick and addictively crispy morsels, staying true to the restaurant's roots in bold, spice-laden flavours.

Stir-fried Prawns with Chilli Sauce (+$8) 4.2/5

Another crowd-pleaser was the Stir-fried Prawns with Chilli Sauce (+$8). The plump, crunchy prawns were coated in a vibrant, spicy-sweet sauce, which is best enjoyed with deep-fried mantou to mop up every last drop.

Chen's Mapo Tofu with Hokkaido Rice 4.8/5

A signature must-have, Chen's Mapo Tofu is a flavour bomb that combines silky tofu and a punchy fermented bean paste sauce over a bed of premium Hokkaido rice. It is rich, comforting, and deeply satisfying.

Szechwan Jelly with Seasonal Fruits 4.2/5

For dessert, the Szechwan Jelly with Seasonal Fruits offers a refreshing and vibrant conclusion to the indulgent brunch. The jelly, delicately infused with subtle hints of Szechwan spices, carries a gentle floral aroma and a light, palate-cleansing sweetness. Its soft, wobbly texture contrasts beautifully with the medley of seasonal fruits, each adding bursts of natural sweetness and juicy freshness. The interplay of cool jelly and crisp fruits creates a harmonious balance that refreshes the senses and helps cut through the richness of the earlier courses. It's a thoughtfully crafted dessert that brings a refined and revitalising end to the meal.

Shisen Hanten's new weekend brunch menu is a well-curated journey through elevated Szechwan cuisine, balancing refined techniques with bold flavours. From the luxurious foie gras chawanmushi to the punchy mapo tofu and pan-seared Peking duck, each dish is rooted in tradition while offering modern sophistication.

Note: This is an invited tasting.


Shisen Hanten by Chen Kentaro
Hilton Singapore Orchard
Level 35
333 Orchard Road
Singapore 238867
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Nearest MRT: Somerset (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 10pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk down Orchard Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

Char Restaurant @ Jalan Besar - Celebrates Nin Years With A Refreshed Menu

Lauded for its excellent Cantonese roast meats, especially its Char Siew, Char Restaurant at Jalan Besar celebrate its ninth anniversary and presents a scintillating new line-up of unique dish offerings and inspired renditions of familiar classics.

Double Roast 4.2/5

Inevitably we had to have the Cantonese roasts. We started with the Double Roast ($38) of their Signature Char Siew and Crispy Roast Pork. The char siew is still as good as I remembered, with the right portion of fats and lean meat. What impressed me most was the crispy roast pork, which fares better than the last time I had it.

Mala Char Siew 3.8/5

One of their new offerings is the Mala Char Siew ($20). The idea is interesting, but the housemade mala sauce lacked the piquant numbness I expected. It can't help associating it with Lan Gan Ma or Gan Xiang instead of mala. Putting the expectation of its description aside, it is still a well-executed dish.

Pig's Stomach with Anxin Chicken Soup 4.2/5

The Pig's Stomach with Anxin Chicken Soup ($32) is a hearty and belly-warming soup. The flavourful double-boiled soup is given an added punch with the addition of white peppercorns. It also comes brimming with tender pig's stomach slices and a whole fall of the bone chicken leg. The soup can be more peppery though.

Okra Banana Delight 4/5

The Okra Banana Delights ($15.50) is a novel pairing that I have not seen or eaten anywhere before. The sauteed okra in sweet and spicy sambal sauce comes with torched sliced bananas. A weird combination, but the banana's sweetness did provide the balance. However, is it necessary? Probably not.

Spicy Sichuan Chicken with Ice Cream 4/5

Another unusual combination is the Spicy Sichuan Chicken with Ice Cream ($18.80). It is a quirky take on the classic La Zi Ju which the juicy deep-fried chicken chunks are served with a scoop of vanilla ice cream. Once again, I don't know whether the hot and cold combination is necessary though it did not throw the dish's balance off.

Hometown Beancurd with Minced Meat 4/5

Handmade daily is the Hometown Beancurd with Minced Meat ($16.80). The egg beancurd is silky smooth, tossed in a lip-smacking housemade premium soya sauce, with a crowning of minced meat.

Tornado Butter Egg Prawns 4.2/5

From the seafood section, we had the Tornado Butter Egg Prawns ($22), which showcases the chef's skill in making the buttery egg floss, enveloping the succulent tiger prawns with fragrant curry leaves and chilli padi.

Crabmeat Fried Rice 4/5

Wrapping up our dinner is a hearty staple plate of Crabmeat Fried Rice ($19.80) comprising chunks of prized Sri Lankan crab meat, shiitake mushrooms and a generous spoonful of tobiko over the fragrant wok hei imbued egg fried rice.

Overall the dishes at Char Restaurant are still up to the mark. However, some of the new creations are not innovative but gimmicky. While they didn't throw the flavours off, it was also unnecessary, such as adding banana to the okra and ice cream to the spicy Sichuan chicken.

Note: This is an invited tasting.


[CLOSED]
Char
363 Jalan Besar
Singapore 208994
Tel: +65 68427759/ +65 96613678
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Nearest MRT: Bendemeer (DT Line), Lavender (EW Line)

Opening Hours:
Tue-Sun: 1130am - 230pm, 530pm - 930pm

Direction:
1) Alight at Lavender MRT station. Take Exit B. Walk to Horne Road. Turn left onto Horne Road. Walk to the end of Horne Road. Turn right onto Tyrwhitt Road. Turn left onto Beatty Lane and walk to Jalan Besar Road. Cross the road and walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Bendemeer MRT station. Take Exit A. Turn right and walk down Kallang Bahru Road towards Lavender Street.  Cross the road and turn right onto Lavender Street. Walk towards Bendemeer Road. Turn left onto Bendemeer Road. Walk to destination. Journey time about 12 minutes. [Map]