Jia Wei Chinese Restaurant @ Grand Mercure Singapore Roxy - All New A La Carte & Dim Sum Menu In Support Of Local Produce

Jia Wei Chinese Restaurant, located at Grand Mercure Singapore Roxy, introduces new a la carte and dim sum items to support our local produce and reduce the reliance on food imports. Chinese Executive Chef Victor Lee has curated a mouth-watering menu sourcing vegetables and fish from the local farms, incorporating them into the revamped menu.

Wok-fried Daikon Cake with XO Sauce 4.5/5

A must-try is the Wok-fried Daikon Cake ($10) from the dim sum menu with XO sauce. Coated in umami XO sauce, the wok-fried daikon is crispy on the exterior and soft inside. Topped with shredded egg and beansprouts, they give the daikon cake a lift in flavour and texture.

Jia Wei Butterfly Pea Har Gow 4.2/5

Butterfly Pea Rice Roll with Australian Scallop 3.8/5

Giving the classic Har Gow and Rice Roll a modern take is the Jia Wei Butterfly Pea Har Gow ($7.80 for 3pc) and Butterfly Pea Rice Roll with Australian Scallop ($8.80). The Har Gow was plump with crunchy prawns. As for the rice roll, I find the scallop stuffing an unusual choice as the ingredient itself is rather bland in taste. Thanks to delicious soy sauce that lifted the flavour profile.

Crispy Local Soft Shell Crab with Ice Plant 4/5

Moving to the a la carte menu, we started with the Crispy Local Soft Shell with Ice Plant ($22 per serving). A refreshing combination of crispy soft shell crab paired with crunchy ice plant. The whole enjoyment is brightened with the addition of ume infused tomato and yuzu dressing.

Curly Kale Soup 4/5

I am not a fan of kale, but that does not deter me from finishing the Curly Kale Soup ($20 per serving) cooked with braised crab meat and beancurd. It doesn't have the earthy Kale taste, which I dislike. Instead, it felt more like having a bowl of chicken soup with the braised crab meat and beancurd giving it a substantial mouthfeel.

Corn-fed Har Cheong Chicken Slider 4.2/5

One of my favourite dishes for the night is the Corn-fed Har Cheong Chicken Slider ($28) drizzled with yuzu dressing, giving it a tangy kick. A crispy and tender chicken fillet is sandwiched between a soft and fluffy bun. I enjoy the textural combination of soft, fluffy, tender and crisp, all coming together in a delicious bite.

Wok-fried Celtuce Stem 4.5/5

It is my first time trying celtuce stem, and I was surprised by how much I like it. The Wok-fried Celtuce Stem ($24) cooked in Szechuan dried chilli has a delectable sweetness and a delightful crunchy texture.

Crispy Egg Noodle 4.2/5

Regulars can still look forward to perennial favourites and signature dishes on the menu. One of them is the Crispy Egg Noodle ($26) in chicken broth gravy. It even comes with fresh seafood such as prawns and fish slices.

Chilled Homemade Coconut Pudding 4.8/5

Wrapping up our dinner is the Chilled Homemade Coconut Pudding ($15 per serving) with a scoop of vanilla ice cream. The pudding made from fresh coconut water is light and refreshing. It is just a perfect dessert to end the night. 

Note: This is an invited tasting.


Jia Wei Chinese Restaurant
Grand Mercure Singapore Roxy
50 East Coast Road
Level 2
Singapore 428769
Tel: +65 63405678
Facebook
Website
Nearest MRT: Dakota (CC Line), Paya Lebar (EW Line, CC Line)

Opening Hours:
Tue-Sun: 12pm - 3pm, 6pm - 11pm
(Closed on Mon)

Direction: 
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at Block 99 (Stop ID 81181). Take bus number 31. Alight 6 stops later. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Paya Lebar MRT station. Take Exit B. Walk to bus stop along Paya Lebar Road (Stop ID 81111). Take bus number 43, 76, 134 or 135. Alight 8 stops later. Walk to destination. Journey time about 18 minutes. [Map]

IKO @ Neil Road - Transform Into Restaurant And Bar Dripping With Style And Seasonality

Hit by Phase 2 Heightened Alert and the various COVID restrictions in its initial opening, IKO at Neil Road has recently reopened with a brand new kitchen team and menu. The restaurant has even gotten Dylan Ong, chef-owner of Franco-Asian restaurant The Masses, as consultant chef in its transformation.

Fresh Oyster 4/5

We started with the Fresh Oyster from Japan. You can give the oyster a shot of sake (+$5) to perk up the enjoyment. It is my first time having oyster and sake pairing. It is a refreshing way of enjoying the oyster with the sake, giving it a subtle sweetness.

Charred Edamame 3.5/5

Great to go with a few cups of sake is the Charred Edamame ($12) paired with oyster leaf, wasabi powder and wasabi rice,

Tempura Jalapeno 4.2/5

A delightful snack I enjoyed a lot is the Tempura Jalapeno ($9) coated in a light and crispy tempura batter. Be careful when you bite into the crunchy jalapeno, as it is stuffed with hot, oozing cheese.

Salmon 3.5/5

We tried the Salmon ($19) and Scallop ($18) under the sashimi section. The presentation of the salmon sashimi is pretty with the orange and green colour combination from the kiwi ravigote, dill oil and chive. However, I felt it lacked a bit of zest to elevate the freshness.

Scallop 3.8/5

I preferred the scallop sashimi more as it carries more punches in flavour. We have mixed opinions on the gin compressed watermelon though. I felt the gin infusion of the watermelon gives the scallop a bitter finishing. But, on the other hand, if it is without the alcohol, the watermelon's sweetness may give it a more refreshing touch instead.

Tempura Soft Shell Crab 4/5

The Tempura Soft Shell Crab ($14) is usually enjoyed with mayonnaise. Still, IKO has given it an elevated twist, pairing it with avocado puree and soy cured egg yolk.

A5 Wagyu Sukiyaki 4.5/5

The A5 Wagyu Sukiyaki ($26) is a beautiful dish on the menu. There is shiitake mushroom, leek, scallion, egg yolk, and perilla in the bowl. However, the highlight has to be the fatty and tender A5 Wagyu beef.

IKO Roll 4.2/5

The IKO Roll ($24) is a delicious work of art whereby foie gras, maitake, and fig are rolled a la sushi to showcase the balance of flavours. It is finished with a shower of truffle shaving to top the enjoyment.

Pasta 4.5/5

A pasta dish on the menu is the Bucatini with charred firefly squid, ikura, tobiko and bottarga. It is a bowl of slurping goodness that is worthy of your calories.

Not Your Ordinary Rice Bowl 4.5/5

A signature at IKO is the Not Your Ordinary Rice Bowl. There are five different bowls - Classic, Simple, Fun, Sexy and Luxury. I had the tasting portion of the Luxury Bowl ($42). It comes brimming with luxe and premium seafood such as otoro, maguro, salmon, ikura, tobiko, snow crab and uni on top of the seaweed rice

Lamb Loin 4.5/5

We had the Lamb Loin ($29) from the grill, which is incredibly tender and juicy, stewed in a delicious broth made from 10 different kinds of mushrooms.

Matchamisu 4.5/5

Wrapping up our dinner at IKO is the Matchamisu ($13). It may look sort of messy, but this is one yummy dessert to save some space for.

Note: This is an invited tasting.


IKO
65 Neil Road 
Singapore 088897
Tel: +65 88665218
Facebook
Website
Nearest MRT: Outram Park (EW, NE, TE Line)

Opening Hours:
Mon-Sat: 12 - 3pm, 530pm - 1030pm

Direction:
1. Alight at Outram Park MRT station. Take Exit 4. Walk to Duxton Plain Park. Walk along the park to Neil Road. Cross the tunnel and take the staircase to Neil Road. Walk to junction of Neil Road and Craig Road. Cross the road and walk down Neil Road. Walk to destination. Journey time about 8 minutes. [Map]

Publico Ristorante @ InterContinental Robertson Quay - Christmas In The Elf Garden

This Christmas, Publico Ristorante at InterContinental Robertson Quay will be setting magical merriments in motion to bring the festive spirit back. Publico has put together a medley of delights and lavish feasts to celebrate the festive seasons from 1 December to 31 December 2021.

Publico Mulled Wine 4/5

Kick-starting the dinner, I have the Publico Mulled Wine ($25), a celebrative drink usually served during winter around Christmas. Usually, it is served hot or warm, but what I had is chilled, lighter and more refreshing.

Granchio Fritto 3.5/5

After the drink, I moved on to the Granchio Fritto ($22). The deep-fried soft shell crab with tomato aioli and tangy salsa verde rest on a bed of radicchio caesar salad. I enjoyed how the tanginess cut through the deep-fried softshell crab, giving it a freshening mouth bite.

Pizza Boscaiola 4/5

Customers can go for the wood-fired Pizza Boscaiola ($30) for something more traditional. The pizza is layered with thinly sliced house-made Porchetta and further topped with porcini mushroom mozzarella, grated parmesan and red wine glaze.

Manzo Arrosto 4.2/5

OAt every Christmas feast, it is a staple to have festive roasts. The same is at Publico too. Diners can look forward to the Manzo Arrosto ($48). The charcoal-grilled angus beef tenderloin is complemented with a harmonious mix of crispy purple potato, sweet bell pepper tartare, balsamic mustard seeds, spicy horseradish salsa and red wine jus.

Publico Tiramisu 4/5

Wrapping up the dinner is the Publico Tiramisu ($15) which comes in a pot of sweetness. It is not too rich, and I like how the sponge fingers are moist with espresso.

Publico will be launching the "Magical Elf Garden Fairies" social media contest where two lucky winners will stand a chance to win $200 worth of Publico vouchers. Just snap and post on your accounts and remember to tag us and be public so we can choose you! For more information or reservations, visit https://publico.sg/festive2021, email ciao@publico.sg or call +65 68265040.

Note: This is an invited tasting.


Publico Ristorante
InterContinental Robertson Quay
Level 1
1 Nanson Road
Singapore 238909
Tel: +65 68265040
Facebook
Website
Nearest: Chinatown (DT Line, NE Line), Fort Canning (DT Line)

Opening Hours:
Mon-Thu: 12pm - 1030pm
Fri: 12pm - 11pm
Sat-Sun: 830am - 11pm

Direction:
1) Alight at Chinatown MRT station. Take Exit C. Walk to bus stop along Upper Cross Road, Opposite Subordinate Court (Stop ID 06171). Take bus number 51 or 186. Alight 2 stops later. Cross the road. Walk to Saiboo Street. Cross the river and walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Fort Canning MRT station. Take Exit A. Walk to junction of River Valley Road and Clemenceau Avenue. Cross the road. Turn left and walk to the river. At the river, turn right and walk down the river. Walk to The Quayside and turn to Nanson Road. Walk to destination. Journey time about 12 minutes. [Map]

Sen-ryo @ ION Orchard - Japanese Restaurant Hailing From Tochigi, Japan Opens In Singapore

Established in Tochigi, Japan, in 1999, Sen-ryo has opened its first Singapore outlet in ION Orchard. Behind its well-known exceptional authentic Japanese cuisine is a team of shokunin (artisan chefs), using only quality ingredients imported from Toyosu Fish Market and around the world. Sen-ryo is very well -received in Hong Kong as well when it first started there in 2005 and has since grown to 13 outlets there. In Singapore, sen-ryo wishes to bring you premium but pocket-friendly creations that promise affordable luxury at its best, which includes a range of specially created Singapore-exclusive dishes.

Sen-ryo Tamagoyaki with Mentaiko Sauce 4.5/5

Sen-ryo Tamagoyaki with Mentaiko Sauce ($2.80) speaks a lot about the team's effort to make every dish exquisite. The Singapore-exclusive Sen-ryo Tamagokyaki with Mentaiko Sauce is a house signature comprising a beautifully done traditional Japanese omelette hand-made and branded with its logo. The pure mentaiko sauce not only looks pretty in pink against the yellow omelette, but it also acts as a natural flavour enhancer to the sweet omelette.

Otoro 4/5

Along with that, we also had Otoro ($24) sashimi.

Soft Shell Crab and Mango Nama Haru Maki 4.5/5

The Soft Shell Crab and Mango Nama Haru Maki ($16.80) is a very interesting starter made for our tropical weather. Featuring fresh slices of mango, onion strips, lettuce and addictive crispy deep-fried soft shell crab wrapped in Vietnamese rice paper, I appreciate the attention paid to the dish's execution. The mango was kept very chilled, and that elevated the enjoyment of the dish. The accompanying mango puree sauce was spicy, sweet and tangy, bringing all elements together in harmony.

DIY Hokkaido Uni 4/5

The sushi and grill counter highlights include this DIY Hokkaido Uni ($58) platter, something not often seen in traditional Japanese restaurants. The platter is made of half-board of premium uni (sea urchin) from Hokkaido with fresh sushi rice, ikura (salmon roe), Japanese cucumber strips and sheets of roasted seaweed. So have fun wrapping your uni maki roll!

Sen-ryo Sushi 3.8/5

Maguro (Akami) with Shio Koji Negitoro 3.8/5

The Shokunin Sushi series showcases the restaurant's inventive handcrafted creations, in which I had the signature Sen-ryo Sushi ($8.80). It is a layering of uni, negitoro (minced fatty tuna) and ikura atop premium sushi rice. I also had the Maguro (Akami) with Shio Koji Negitoro ($6.80), in which a slice of tuna is boosted with a dollop of minced fatty tuna seasoned with fermented salt seasoning. Both encompassed a luscious texture, but I feel the rice can be less compressed for a more cohesive sushi.

Kaisen Dobin Mushi 3.5/5

What will complement these cold dishes is the Kaisen Dobin Mushi ($6.80), a traditional Japanese seafood broth served in a teapot. I first knew it as 'teapot soup', and this dainty teapot is filled with scallops, prawns, clams and shimeji mushrooms. Made with red snapper dashi, a squeeze of the lemon enlivened the clear soup. Not the best I had, but decent.

Grilled Chicken Thigh in Charcoal Style Sauce 3.8/5

We had Grilled Chicken Thigh in Charcoal Style Sauce ($7.80) and Grilled US Beef Tenderloin and Foie Gras ($28) from the grill section. The chicken is prepared by grilling the meat on high heat and smearing it with a specially imported charcoal-infused sumiyaki sauce. Hence you got a very intensely flavoured caramelised sauce coating the chicken.

Grilled US Beef Tenderloin and Foie Gras 4.2/5

A much more indulgent version will be this Grilled US Beef Tenderloin and Foie Gras ($28), available exclusively in Singapore. I reckon you should go for this if it is your first trip to sen-ryo. The flavourful sauce is made with the juices of the meat, mirin and black pepper, and when it came sizzling hot, it was simply mouthwatering.

Kaisen Soy Nabe 4.8/5

My favourite of the feast is the Kaisen Soy Nabe ($32) comprises a unique milky base made with Japanese soy milk and dashi. It comes brimming with King Snow Crab legs, scallops, Kuzukiri noodles, carrots, vegetables and shiitake mushrooms. The best part of the hotpot is the soul-nourishing soup and the extremely chewy Kuzukiri noodles. I only hope there is more of the beautiful soup.

Mizu Warabi Mochi 3.5/5

Cream Catalana with Mixed Berries 4.5/5

For dessert, we tried Mizu Warabi Mochi ($5.80) and Cream Catalana with Mixed Berries ($9.80). The Mizu Warabi Mochi is a jiggly clear jelly 'mochi' served with roasted soybean powder and black sugar syrup. As for the Cream Catalana with Mixed Berries, it is a velvety custard served with fresh berries.

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.


Sen-ryo
ION Orchard
2 Orchard Turn
#03-14
Singapore 238801
Tel: +65 69746782
Facebook
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Daily: 1130am to 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. 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]