Song Yue Taiwan Cuisine (松悦台式料理) @ Kallang Leisure Park - A Showcase of Taiwanese Homestyle Specialities Alongside Exquisite Fine Teas

Song Yue Taiwan Cuisine (松悦台式料理), a celebration of Taiwan's culinary heritage, has left an indelible mark on my gastronomic journey this year. The restaurant, a gem nestled in the heart of Singapore, artfully crafts a menu that accentuates the natural goodness of seasonal produce. Recommending it to friends has become a familiar refrain, and I'm already planning a return for another delightful dinner.

Taiwanese Style Pickled Chilled Dishes 4/5

Our dinner at Song Yue commenced with a trio of Taiwanese-style home-pickled chilled dishes. While the Pickled Cherry Tomatoes with Sour Plums presented a familiar delight, the Winter Melon Pickled with Fresh Passion Fruit and Pickled Cabbage & Radish introduced a refreshing novelty.

Pineapple Prawns with Crispy You-Tiao 4.2/5

A standout from many Taiwanese menus, the Pineapple Prawns with Crispy You-Tiao ($18.90) featured prawns delicately battered and wok-tossed with pineapples in a citrusy mayonnaise dressing. The addition of homemade dough fritters stuffed with hand-beaten squid and prawn paste elevated the dish, providing a delightful textural contrast.

Traditional Ginger Duck 4.2/5

The Traditional Ginger Duck ($19.90/ $36.90) delivered a bowl of comfort with tender duck stewed in a rich broth infused with ginger and black sesame oil. It was a warm embrace of earthy and nutty notes.

Farm Chicken with Spring Onion 4.5/5

Equally compelling was the Farm Chicken with Spring Onion ($18.90 Half/ $33.90 Whole). The local kampong chicken, poached to perfection, was paired with a homemade fresh spring onion and ginger dipping sauce, creating a symphony of natural flavours.

Salt and Pepper Promfret with Crispy Garlic Chips 4.2/5

The Salt and Pepper Promfret with Crispy Garlic Chips ($35.90) showcased a pristine promfret, deboned and fried to a crispy golden perfection. Seasoned with salt and pepper, it was adorned with crunchy, deep-fried garlic chips for an aromatic finish.

Silken Tofu with Pumpkin and Crabmeat 4.5/5

The Silken Tofu with Pumpkin and Crabmeat ($18.90) is an uplifting symphony of flavours, where the silkiness of white tofu meets the sweetness of golden pumpkin and the umami richness of fresh crabmeat.

Slow-Braised Pork Ribs with White Radish 4/5

The Slow-Braised Pork Ribs with White Radish ($18.90) presents succulent prime ribs and sweet white radish, lovingly simmered over low heat in a soy-based sauce infused with a variety of herbs. The result is a dish where the ribs become melt-in-the-mouth tender, offering a delightful harmony of flavours.

Crispy Egg with Black Sesame Oil 5/5

A seemingly simple dish, the Crispy Egg with Black Sesame Oil ($16.90), garnered rave reviews. Perfectly fried fresh eggs with crisp edges and a soft, oozy centre were simmered in a sweet-and-savoury sauce made with fragrant local black sesame oil. This dish, suitable for all ages, pairs wonderfully with a bowl of rice.

Ah Ma's Rice Vermicelli and Taro Soup 4.5/5

The Ah Ma's Rice Vermicelli and Taro Soup ($19.90/ $32.90) pays tribute to the nostalgic Taiwanese rice vermicelli soup. Crafted using the finest rice vermicelli from Xin Zhu, it is presented in a rich, aromatic pork bone broth with sliced pork, dried shrimp, lala clams, shiitake mushrooms, and fragrant taro. Every spoonful evokes a warm embrace of tradition and comfort, reminiscent of grandma's cooking.

Cabbage and Hokkaido Scallop Stone Pot Rice 4.2/5

For those who adore rice, the standout is the Cabbage and Hokkaido Scallop Stone Pot Rice ($19.90/ $32.90). It is crafted with top-notch grade 1 short-grained rice from Tai Chung, renowned for its sweetness and firm, slightly chewy texture. Served in a piping hot stone pot, the Taiwanese Cabbage Rice rendition adds a smoky flavour to the rice, crowned with seared Hokkaido scallops.

Chilled Oolong Ai-Yu Jelly with Green Lemon 4.2/5

Sweet Potato in Ginger Soup 4.2/5

The meal concluded with traditional homemade desserts, including the nourishing Double-boiled Apple & Pear in White Fungus Soup ($7.90), wholesome Sweet Potato in Ginger Soup ($6.90), and the invigorating Chilled Oolong Ai-Yu Jelly with Green Lemon.

Double-Boiled Apple & Pear in White Fungus Soup 4.2/5

Beyond the delectable dishes, Song Yue Taiwan Cuisine also places a spotlight on Taiwan's tea culture. With a selection of premium Taiwanese teas sourced directly from small family tea farms, the restaurant offers a delightful journey into the world of Taiwanese tea. The in-house certified tea specialist ensures a perfect brew, complementing the dining experience. The restaurant's homemade chilled tea and fruit beverages add an extra layer of enjoyment to an already exquisite meal. A visit to Song Yue is not just a meal; it's an exploration of Taiwan's culinary richness and a journey through the island's tea culture.

Note: This is an invited tasting.


Song Yue Taiwan Cuisine
(松悦台式料理)
5 Stadium Walk
#01-38/39
Singapore 397693
Tel: +65 6988 3322
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Nearest MRT: Stadium (CC Line)

Opening Hours:
Sun-Thu: 1130am - 330pm, 5pm - 9pm
Fri-Sat, Eve PH: 1130am - 330pm, 5pm - 930pm

Direction:
1) Alight at Stadium MRT station. Take Exit B. Turn right and walk to destination. Journey time about 3 minutes. [Map]

Happiness Kitchen Private Dining (幸福廚房), Mother & Son Duo Serving Comforting Taiwanese Cuisine

Gathering with the foodie gang, we explored Happiness Kitchen, a relatively new home private dining that unveils the rich tapestry of Taiwanese cuisine.

Pickled Tomatoes 4.2/5

Our meal commenced with the Pickled Tomatoes, a delightful mix of sweet and tangy flavors that sparked our appetites. Its refreshing taste acted as intermittent palate cleanses, making it a constant companion throughout the dinner.

Bamboo Shoot 4.8/5

An unexpected gem was the Bamboo Shoot with Goma Sauce, crowned with sakura ebi. The goma sauce complemented the chunky and sweet bamboo shoot, while the sakura ebi added a contrasting texture and fragrance.

Moonlight Prawn Cake 4.5/5

The Moonlight Prawn Cake, shaped like a full moon, showcased a prawn stuffing encased in a light and crispy wrap. Its unique texture made it a standout on the table.

Braised Beef Shank 4/5

Surprising us in both flavour and portion, the Braised Beef Shank, though labelled an appetiser, was generously sized. The lean cut, adorned with connective tissue, boasted tenderness and rich flavour, a testament to skilled braising.

Spring Onion Chicken 4/5

Defying appetiser norms, the Spring Onion Chicken graced our table as a whole chicken. The tender meat, complemented by ginger and scallions, showcased an unexpected gelatin layer beneath the skin.

Handmade Peanut Tofu 3.8/5

The Handmade Peanut Tofu, akin to a creamy pudding, featured a unique texture. Paired with bonito flakes and a garlic-infused sweet peanut sauce, it presented a distinct flavour profile, though the garlic notes were a tad overpowering.

30 Yr Old Chay Po Chicken Soup 4.8/5

A highlight was the 30-year-old Chay Po Chicken Soup, a comforting elixir that was light, clean, and sweet. Its flavours were so captivating that seconds were inevitable.

Perilla Plum Pork Ribs 4.8/5

Introducing a brilliant fusion, the Perilla Plum Pork Ribs, adorned with sesames, showcased the innovative use of perilla plum sauce. The fall-off-the-bone ribs immersed in this delectable sauce proved to be a winning combination.

Seasonal Greens 4/5

In a nod to freshness, Seasonal Greens made a simple yet satisfying appearance. Stir-fried to retain crunch and sweetness, it served as a wholesome accompaniment to the meaty offerings.

3 Cups Squid 4.2/5

The 3 Cup Squid was a delightful twist, a departure from the more common 3 Cup Chicken. The springy squid, bathed in rice wine, sesame oil, and soy sauce, was elevated by the aromatic basil leaf, adding a distinctive charm.

Dry Braised Prawns 4.8/5

Seafood stole the spotlight with Dry Braised Prawns, featuring impeccably fresh prawns immersed in a delectable sauce. So enticing was the sauce that not a drop went to waste.

Handmade Hakka Abacus Seeds

A surprise find on the menu was the Handmade Hakka Abacus Seeds, showcasing the versatility of Taiwanese cuisine. Soft and delightfully chewy, these seeds were wok-fried with an ensemble of flavours for a robust finish.

Roe Crab Glutinous Rice $160

Our dining experience took an indulgent turn with the addition of Roe Crab Glutinous Rice. A dish usually reserved for grand occasions, this Taiwanese delicacy promised a symphony of flavours.

Yam Sago

Concluding our feast was the sweet note of Yam Sago, bringing a delectable end to our private dining expedition at Happiness Kitchen.


Happiness Kitchen Private Dining
(幸福廚房)
Punggol
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Shangri La Chinese New Year 2023 at Shang Palace

Shangri-La Singapore ushers in the Year of The Rabbit with an abundance of divine reunion feasts and thoughtfully curated festive goodies. The Year of the Rabbit beckons a prosperous new beginning at the Michelin-starred Shang Palace, with a refined repertoire of Cantonese culinary treasures befitting a new year's feast from 9 January to 5 February 2023. Specially curated by Executive Chinese Chef Daniel Cheung, guests can choose to indulge in the eight-course menus or select from the quintessential à la carte new year dishes that will delight your palate and satisfy your senses.

Like every Chinese New Year dinner, we start with the Lo Hei, tossing to a year of prosperity and abundance. Be impressed by the limited-edition Auspicious Rabbit Yu Sheng (SGD388++ for 6 pax), arranged into an endearing image of a cute rabbit and is available for dine-in orders from 9 January to 5 February 2023. The Auspicious Rabbit Yu Sheng is served with South African Abalone, Hokkaido Scallop, Local Lobster and Scottish Smoked Salmon, with a minimum of 2 days advance order.

Double-boiled Chicken Soup with Sea Conch & Dried Sarcodon Aspratus 4.5/5

Kickstarting our meal is a bowl of comforting and delicious Double-boiled Chicken Soup with Sea Conch & Dried Sarcodon Aspratus. The dried sarcodon aspratus has health benefits such as lowering cholesterol levels, muscle relaxation and blood circulation.

Abundance Pen Cai 4.5/5

Brimming with 18 different ingredients is the Abundance Pen Cai. A whole dace fish lying on the top of the treasure pot caught my attention. It is a delicious change from the usual pen cai we get in Singapore. I am delighted the pen cai comes with well-braised goose web too. A delicacy few enjoy and hence rarely found in most pen cai served in Singapore.

Steamed Garoupa Fillet with Crispy Bean Crumb Sauce 4.2/5

The Steamed Garoupa Fillet with Crispy Bean Crumb Sauce is a clean and flavoursome dish given an elevated texture enjoyment from the crispy bean crumb.

Spring Onion Chicken 4.5/5

The Spring Onion Chicken is a delightful dish whereby the tender steamed chicken is piled with spring onions and deep-fired shallots for an aromatic finish.

Stir-fried Glutinous Rice with Air-dried Preserved Meat 4/5

The Stir-fried Glutinous Rice with Air-dried Preserved Meat wraps up on the savoury. The preserved meat's aroma accentuates the sticky rice served at the end of Chinese dinner.

Red Date Nian Gao with Bird's Nest accompanied with Rabbit Custard Bun 4/5

Lastly, we have the Red Date Nian Gao with Bird's Nest and Rabbit Custard Bun to end the dinner on a sweet note. My favourite is the rabbit custard bun, which is too cute to be eaten.

Chinese New Year goodies are available for purchase from now to 3 February 2023. In addition, a 15% Early Bird Discount is applicable for selected items and is valid till 8 January 2023. To order online, please visit https://bit.ly/shangrilacny23, call +65 6213 4511 or email festive.sls@shangri-la.com. For dining reservations or enquiries, please call +65 6213 4398 or email dining.sls@shangri-la.com.

Note: This is an invited tasting.


Shangri-La Singapore
22 Orange Grove Road
Singapore 258350
Tel: +65 67373644
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Nearest MRT: Orchard (NS Line)