Mrs Pho @ Beach Road - Traditional Vietnamese Food Just Like Mama Used to Cook

I have to confess that after visiting Melbourne and even Sydney on several work trips, I seldom have Vietnamese food in Singapore. I find the Vietnamese food standard is better than Singapore. The standard of Vietnamese cuisine in Singapore is below par and I find it hard to find one that can proudly declare authentic Vietnamese cuisine. Hence I was not prepared to visit Mrs Pho at Beach Road even though there was raving reviews of the place when it is opened back in 2014. It is not until recently due to an unsuccessful dinner appointment, that I decided to make a detour to the restaurant.

Fried Pork Spring Roll 4/5

I am not fan of the fresh spring roll as I find them rather bland. Hence I had the Fried Pork Spring Roll ($3) instead. The crispy wrap stuffed with minced meat inside, encompass the whole enjoyment of flavour and texture.

Egg Drop Soup 3/5

I was rather taken part when a complimentary bowl of Egg Drop Soup is served. I find it kind of weird to be served this in a Vietnamese restaurant. I always associate egg drop soup with Chinese cuisine.

Special Beef Combo Noodle Soup 4/5

To get a bit of everything, I had the Special Beef Combo Noodle Soup ($8.90) or Pho Bo Dac Biet. The light but yet hefty of flavour broth comes with silky smooth rice noodles, bean sprouts, beef slices, beef flanks and beef meatballs. The additional of onions and mints further accentuated the flavours. For those that prefers a more fiery kick, you can add some chilli padi. 

Overall, I find Mrs Pho serves a delicious bowl of Pho. The flavoursome broth coupled with the silky rice noodles and fresh beef slices made it one of the better pho I have eaten. However do note that Mrs Pho is a small and cramp place. Hence be prepared to share tables with other diners as well as rubbing shoulders with one another.


Mrs Pho
349 Beach Road
Singapore 199570
Tel: +65 62920018
Facebook
Website
Nearest MRT: Nicoll Highway (CC Line) , Bugis (DT Line, EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction: 
1) Alight at Nicoll Highway MRT station. Take Exit A. Take the overhead bridge, walk to the end of the bridge. Walk to the traffic junction of Beach Road and Jalan Sultan. Cross the road. Continue walking down Beach Road. Walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Bugis MRT station. Take Exit D. Walk to the traffic junction of Beach Road and Rochor Road. Cross the road. Continue walking down Beach Road. Walk to destination. Journey time about 18 minutes. [Map]

Seasonal Tastes @ The Westin Singapore - A Taste of Taiwan

For a limited period of 10 days only (6-10 March and 13-17 March 2016), Seasonal Tastes at The Westin Singapore will bring the taste of Taiwan to Singapore. Playing host to W Taipei's Sous Chef Daniel who will be preparing authentic dishes from his home city on top of the International buffet spread.

Oyster Vermicelli 4/5

Oyster Egg Omelette 4/5

Mentioned Taiwan cuisine the first thought would be their popular street food. Bringing the night market snack such as the Oyster Vermicelli and Oyster Egg Omelette to the buffet table, means I need not buy an air ticket to fly to Taiwan to enjoy these well loved snack.

Braised Beef Noodle Soup 4.2/5

The highlight of the Tasty Taiwan has to be the Braised Beef Noodle Soup. The broth was rich and flavourful with a hint of spiciness. The chewy and stringy noodle, soft beef and most important the salted vegetable made this a delicious bowl of noodle.

Vegetable, Pork Strip, Crispy Fried Egg Soup 4/5

An interesting dish is the Vegetable, Pork Strip, Crispy Fried Egg Soup. This is a dish that I have not seen before. The thicken soup is hearty and comforting. The starchy soup reminds me of the Taiwanese Geng, soup thicken with starch. A popular street food in Taiwan.

There are many other Taiwanese cooked dishes among the buffet spread such as the Five Spices Cold Pork Sausage, Taiwanese Run Spring Roll, Popcorn Chicken, Four Assorted String with Herbs. Fried Bee Hoon etc.

Dragon Phoenix Leg 4/5

A classic Taiwan dish is the Dragon Phoenix Leg or simply Crispy Stuffed Pork Drumstick. Back then chicken was considered expensive, hence the local created the dish using minced pork in lieu of chicken thigh.

Milk Tea 3.5/5

Besides the well-loved Taiwanese street food, Milk Tea is also globally popular, especially with the youth. Hence it is not surprise to see many milk tea stalls even in Singapore. Therefore it is fitting to have these popular drinks available for diners showcasing the taste of Taiwan.

Peanut Mochi 3/5

Wrapping up the journey to Taiwan is a selection of the desserts such as The Peanut Mochi and Pineapple Cake. These are iconic Taiwan pastry even holiday makers will bring back as souvenir for friends and family members. Now you can eat to your content at Seasonal Tastes.

Pineapple Cake 3/5

Tasty Taiwan is available for dinners only from 6-10 March and 13-17 March 2016 from 6pm to 10pm at Seasonal Tastes, Level 32 at $78++ per adult.


Seasonal Tastes
The Westin Singapore
Level 32
12 Marina View
Asia Square Tower 2
Singapore 018961
Tel: +65 69226968
Facebook
Website
Nearest MRT: Downtown (DT Line)

Opening Hours:
Daily: 630am - 11pm

Direction: 
1) Alight at Downtown MRT station. Take Exit E. Turn left and walk down Marina View. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

An An Vietnamese Street Kitchen @ Pasarbella Suntec City

Visited the new Pasarbella at Suntec City a few weeks ago, and this particular stall at one corner caught my eyes. Perhaps it's the yellow hue and the lit signage - An An, with the symbolic Red Star in between. What an eye catching and graphic design for a Vietnamese concept.  It was to my surprise when I found out that this is the latest concept from Madam Saigon. Back when Vietnamese cuisine was considered pretty novel more than a decade ago, Madam Saigon has already established its name at Liang Seah Street. They gave me my first taste of Vietnamese cuisine too.

The profile of Liang Seah Street has changed over the years (not in a pretty way, sadly), and they have decided to make Millenia Walk their second home. The owner definitely has a strong business acumen. Knowing that the market is ever changing and getting more challenging, one got to evolve and craft new concepts to stay afloat of the competition. An An was hence born, a Vietnamese concept with a hip factor, to draw the younger crowd with improved recipes.

Mango Salad 3.8/5

Mango Salad ($6.50). One of my favourite appetiser, I have this almost everyday whenever I visit Thailand. I find this Vietnamese style of Mango Salad much more refreshing, without the use of the Thai sauces. However, I would appreciate if the portion could be much bigger.

Prawn Rolls 3/5 and Fried Spring Rolls 2.8/5

Prawn Rolls ( $7.50 for 2) and Fried Spring Rolls ($6.50 for 2). Please don't mistaken the lettuce and carrots as simply part of the plating. I was told that the Vietnamese way to eat the fried spring rolls is to eat it wrapped with the lettuce. That reminds me of how my dad used to wrap his favourite ngoh hiang. The crisp and sharpness of the lettuce cuts away the greasiness. The carrots are pickled in house, hence please try to finish all up if you can. I prefer the prawn rolls though, which is more refreshing. The fried version is kinda skinny and dry.

Special Beef Pho 3.5/5

Moving on to their mains, their Special Beef Pho ($9.90) is hearty, with slices of beef and beef balls.  Though the beef balls ain't made in house, they were produced using An An's recipe. The broth is light, comforting and not too sweet. Before you start tucking in, don't forget that squeeze of lime!

Vermicelli with Chicken 4/5

What I want to find more exceptional from An An, is their Vermicelli with Chicken ($9.90). The chicken has a nicely charred skin, flavoured with lemon grass. Loaded with pickled carrots, lettuce and cucumber, this makes a real good summer salad. The fried shallots crisp, an essential condiment of Vietnam, together with their home roasted peanuts add another dimension to this dish. As 'clean' as it may look, it's packed with textures and flavours. I would definitely be back to try the beef version.

A trip to Vietnam and you will find that the food tastes different from what we have gotten here. Afterall our taste buds are raised differently, hence tweaks to the original recipes is necessary.  Luckily, their Head Chef is one stubborn guy who will go all out to make sure that the essence must not be lost. Honest food, this is what you will get from An An.

Photograph and written 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.



An An Vietnamese Street Kitchen
Pasarbella Suntec City
3 Temasek Boulevard
(North Wing)
#01-455
Singapore 038983
Facebook
Nearest MRT: Promenade (CC Line), Esplanade (CC Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Promenade MRT station. Take Exit C. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight at Esplanade MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

The East Bureau (东局) @ Marina Square

Located at the newly renovated rooftop garden of Marina Square, facing The Esplanade is The East Bureau (东局), a Pan Asian Restaurant and Bar. If you have not visited the new food establishment, I would recommend you to do so. The restaurant offers an unique take to oriental classics which is something familiar but yet something different. You will understand what I mean as I walk you through the menu.

Spiced and Salted Edamame Beans 3/5

While we are waiting for the rest of the group to turn up, we have the Spiced and Salted Edamame Beans ($6) to start. A delightful snack to kick start the night.

House Seafood Salad with Confit Vine Tomatoes in Chuka Fu Dressing 3/5

Starting on a light note we had the House Seafood Salad with Confit Vine Tomatoes in Chuka Fu Dressing ($16). It comes with fresh seafood and sashimi with crunchy greens in a sesame zesty vinaigrette. There is even an abalone.

Poached Drunken Chicken in Savoury Cucumber Granita 4/5

Inspired from the local Hainanese Chicken Rice, the Poached Drunken Chicken in Savoury Cucumber Granita ($15) comes with chunky pieces of juicy chicken thigh poached in Chinese wine. The cucumber granita gives the dish a refreshing touch with the icy-savoury accompaniment rounding up the flavours.

Savoury Soya Milk Panna Cotta with Shoyu Jelly and Abalone 4.2/5

I was a bit puzzled when the dish was presented. Why is the restaurant serving me a dessert in the middle of dinner. The Soya Milk Panna Cotta with Shoyu Jelly and Abalone ($15) turns out to be a savoury dish. The combination of the silky smooth soy pudding, shoyu jelly and mushroom dust, when eaten together, felt like having chawanmushi.

Thai Basil Minced Pork Gyoza 4.8/5

If there is one dish I would highly recommend is the Thai Basil Minced Pork Gyoza ($12). Creation doesn't mean has to be complicated. I was surprised how the fusion of Thai and Japanese cuisine, with a simple twist can elevate the dish to a whole new level.

Taiwanese Inspired Lor Bak with Poutine Fries 3.5/5

Replacing the rice with poutine fries is the Taiwanese Inspired Lor Bak with Poutine Fries ($12). The homemade braised minced pork, yellow Japanese takuan pickles and egg white bits made the poutine fries quite addictive to eat.

Homemade Pork and Shrimp Ngoh Hiang Spring Rolls with Spicy Dip 4.5/5

This is not your ordinary spring roll. You will be greatly content with every bite of the Homemade Pork and Shrimp Ngoh Hiang Spring Rolls with Spicy Dip ($14). Another clever creation putting two Pan Asian dishes together for a whole new level of enjoyment.

The Bureau Signature with Prawn 4/5

The Bureau Signature with Prawns ($20) is like an united ASEAN in a plate. The different flavours work harmoniously with the different ingredients from the region. It is a unique taste that is pleasing but difficult to put words to it. Diner has a choice between orecchiette or linguine, and the option of chicken, pork or prawns.

Tom Yum Fried Rice with Chicken $15

For a hearty and substantial meal, the Tom Yum Fried Rice with Chicken ($15) will be a good option served like a bibimbap. I like the addition of the fried shallots, boosting the flavours on top of the spicy and piquant kick.

Dynasty 4.2/5

The Dynasty ($18) is a subtle trio of desserts representing the three great dynasties (Han, Tang and Qing) of China bridged by a bed of chocolate soil and roselle gel. Starting from the left is the Peach Sorbet with Oolong Goji Berries representing the Han, Followed by Almond White Chocolate Mousse on a Chocolate Almond Cake Base topped with Jasmine Poached Asian Pear and Sliced Red Dates from the Tang. Lastly from the Qin we have the Genmaicha Dew with Popped Rice. The trio of dessert basically tells a story of the progression over the years in the different dynasties.

Menage A Trios $19

The Menage A Trios ($19) may look like any other cream puffs but be surprised as the mini tower of Bo Luo crusted cream puffs are filled with Salted Egg Yolk creme patisserie, whipped Orh Nee paste or Black Sesame soy milk bavarian cream. It is drizzled with coconut caramel and desiccated coconut before serving. The sound of it already made me drooling. I preferred the orh nee paste followed by the salted egg yolk creme patisserie.

Having been eaten in several modern Asian restaurant, I would say non has managed to impress me more than East Bureau. The dishes are creative but yet not losing the fundamental characteristic of Asian cuisine. I look forward to my next visit to check out the rest of the menu as well as any new creations.


The East Bureau (东局)
Marina Square
6 Raffles Boulevard
#03-03
Singapore 039594
Tel: +65 6837014
Facebook
Website
Nearest MRT: Esplanade (CC Line)

Opening Hours:
Sun-Thu: 12pm - 3pm, 6pm - 1030pm
Fri-Sat: 1130pm - 3pm, 6pm - 1am

Direction: 
1) Alight at Esplanade MRT station. Take Exit B. Take the escalator to level 3. Walk to destination. Journey time about 8 minutes. [Map]

Soi 60 Thai Restaurant @ Robertson Quay

Soi 60 Thai Restaurant located at The Quayside, Robertson Quay is a contemporary Thai restaurant and bar offering an eclectic mix of traditional and modern Thai dishes along the Singapore river. The kitchen is helmed by Chef Nam Pongpanich, a 28 years old Bangkok native graduated from the Culinary Institute of America and worked under Daniel Boulud in New Yoark.

Raspberry Ginger Beer 4.8/5

Soi 60 Thai also has a cool bar offering a whole range of beverages from alcoholic drinks, mocktails to cocktails. I tried the Raspberry Ginger Beer ($8) which is super refreshing and comes with fresh plup of the raspberry in every sip.

Fresh Spring Rolls 3.5/5

Dinner at Soi 60 Thai started with the Fresh Spring Rolls ($10) that comes with Northern Thai Sausage and Thai herbs wrapped with rice paper Dipped the spring rolls with the peanut hoisin sauce to get an array of textures and flavours.

 Crab Betel Leaves 4.5/5

Pop these Crab Betel Leaves ($14) into the mouth to get a burst of rich and beautiful flavours of the sea and herbs. The picked fresh crab are tossed in concoction of coconut milk and peanuts.

Salmon Tartare 4.5/5 

The Salmon Tartare ($14) is another starter that will delight your palate with fresh salmon, lime, herbs, chilli and cucumber. You can also pair the salmon and the prawn crackers. Love the change from the normal beef tartare.

Cripsy Duck Pancake 3.5/5

The Crispy Duck Pancake ($12) can be a meal for itself. The crispy duck is wrapped with Thai herbs and lychee around a thin sheet of pancake, served with black vinegar reduction. I like the addition of the lychee to cut through the greasiness.

Papaya Salad 4/5

The Papaya Salad ($14) is the most authentic Thai dish I have tasted so far for my dining experience at Soi 60 Thai. The familiar Thai flavours of sweet, sour and spicy returned to my memory.

Iberico Pork 4.8/5

Moving on to the mains or big plates, the Iberico Pork ($26) with Thai spiced crust is very beautifully flavoured and tender. The pickled ginger and young garlic salad on the side gives the pork a nice balance so it won't be too heavy on the palate. In fact giving it a more elegant and refine enjoyment.

Red Crispy Duck 4/5

This modern interpretation of Crispy Duck Red Curry ($22) will wow you with the servicing portion and presentation. The dish on it is own is interesting, unique and flavourful with a whole duck leg confit. However I am caught in the tussle between tradition and contemporary, having difficulty to put a judgement to it. I like the dish but not the dish as a whole. If I want to have red curry with a plate of rice, this feels weird. If I want to have a duck confit, this will satisfy me but probably with lesser sauce so that the duck does not get drown.

Mixed Seafood  Glass Noodles 3.8/5

For a medley of spicy and zest, the Mixed Seafood Glass Noodles ($24) will its slurping goodness, topped with scallop, prawn, squid, chilli and lime leaves will probably make you break into a sweat. Unfortunately the dish was a bit heavy on the salt during my visit.

Ginger Creme Brulee 3.5/5

The Ginger Creme Brulee ($10) served with lime curd and black berries definitely come across too strong on the ginger flavour. The thoughtfulness of the lime curd and black berries help to reduce the sharpness of the ginger.

Butterfly Pea Tapioca 2.8/5

The colourful presentation of the Butterfly Pea Tapioca ($1) is rather acquire with a complex, multi-layer textures and flavours from the young coconut, tapioca, pineapple sorbet and Mekhong rum. I am not a fan of rum in my dessert so this did not manage to win over my palate.

Black Sticky Rice 4/5

The Black Sticky Rice ($10) is one of my favourite dessert at Soi 60 Thai. A perfect ending to the modern Thai cuisine with sticky black glutinous rice, fresh mango and coconut cream.

I have enjoyed the whole dining experience of Chef Nam's modern Thai cuisine. There are many Thai restaurant in Singapore offering authentic Thai cuisine, but not modern Thai. The exact word that I said after leaving Soi 60 Thai, I felt that I have just dine in a Thai Restaurant in Melbourne. This summarized the whole ambience and food I had at Soi 60 Thai.


[CLOSED]
Soi Thai
The Quayside
60 Robertson Quay
#01-04
Singapore 238252
Tel: +65 66356675
Facebook
Website
Nearest MRT: Chinatown (DT Line, NE Line), Clarke Quay (NE Line)

Opening Hours:
Mon-Fri: 530pm - 1030pm
Sat-Sun: 12pm - 1030pm

Direction:
1) Alight at Chinatown MRT station. Take Exit C. Walk to bus stop along Upper Cross Street (Stop ID 06171). Take bus number 51 and 186. Alight 1 stop later. Cross the road and walk towards the river. Cross the bridge and walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Clarke Quay MRT station. Take Exit E. Walk to bus stop at Clark Quay Station (Stop ID 04222). Take bus number 54. Alight 3 stops later. Walk to Mohamed Sultan Road. Turn left onto Mohamed Sultan Road. Walk down Mohamed Sultan Road. Turn left onto Nanson Rd. Walk to destination. Journey time about 15 minutes. [Map]

Jade Restaurant @ Fullerton Hotel Singapore: Celebrate SG50 with Nostalgic Feast Menu

It's been years since I last had a lobster platter. I am not referring to the popular seafood in plastic bags these days, but those old-school lobster fruit salad with spring rolls and fried prawn rolls (hei zhor) typically served as the first dish during Chinese wedding dinners.

This July, Master Chef Leong Chee Yeng of the Fullerton's Jade Restaurant pays tribute to Singapore's 50th birthday by presenting his Nostalgic Feast Menu which features classic Cantonese delights from the 70s and 80s. Curated together with Straits Times restaurant reviewer and food critic Wong Ah Yoke, the dishes not only include the extravagant lobster platter, but also familiar home-style favourites like the Claypot Pig's Knuckle with Plum Sauce and Double Boiled Winter Melon Soup.

Crispy Yam with Kung Bao Chicken and Cashew Nuts 4.2/5

One of my favourite dishes that evening was the Crispy Yam with Kung Bao Chicken and Cashew Nuts. Infused with dried chilli, the sweet and smoky sauce coated the chicken chunks evenly, making this a welcome change to the typical stir-fry seafood and celery filling.

Pan Fried King Prawns in Special Sauce 4.5/5

In fact this nostalgic feast menu not only captivated taste buds but also satisfied our visual appetites as the talented chef transformed every single dish into a work of art.

Just like the elegant swan that was carved out from the humble white radish, a magnificent Merlion stood tall and proud, overlooking the gigantic Pan Fried King Prawns in Special Sauce ($23 per 220g). Delivering much more meat than an average crayfish or even a Maine lobster, each prawn melded beautifully with the tantalizing blend of Chinese barbeque sauce, tomato ketchup and sesame oil.

Nostalgic Steamed Bading Fish 3.5/5

Carved so deftly from carrots, the “fish net” draped onto the Nostalgic Steamed Bading Fish ($9 per 100g) made this creature seemed alive and breathing. It was bathed in a rich bean paste gravy that rounded off some of the unpleasant muddiness often found in this fish. However, I would appreciate this dish better if other kinds of fish were used.

Roast Chicken 4/5

When was the last time you had colorful Keropok with roast chicken? With a crackling-crisp skin riding above the smooth tender chicken, this delicious bird which was mainly served at weddings or birthday banquets during the 1960s and 1970s, earned itself a deserving spot in the menu.

Chinese Eight Treasures Duck 4.2/5

Whether one was a fan of duck to begin with or not, this Chinese Eight Treasures Duck ($90 per duck) lured everyone with its wonderful fragrance when it was sliced apart to reveal eight mouth-watering fillings including salted egg yolk, roast pork belly, dry scallops and glutinous rice. The meat was moist and flavourful, thanks to a tedious overnight marinating process.

Braised Bird's Nest with Almond Tofu, Pan-Fried Red Bean Cake, Chinese Sugar Egg Puff and Steamed Layered Cake with Salted Egg and Nuts (*available as platter in set dinner menus) 4/5

The dessert platter is no less a mesmerizing work of art as Chef Leong showcased his beautiful lotus flower constructed from gelatin instead of sugar which is used by most of his western counterparts. Neatly piled beneath the plant are simple yet tasty creations like the Steamed Layered Cake with Salted Egg and Nuts ($10), as well as the deep-fried Chinese Sugar Egg Puff ($10). Made with only flour, sugar and eggs, this golden bomb has an airy, stretchy-like interior beneath a lightly sugared shell. A must try especially for those who have not tried this in their life before!

All the dishes are available as ala carte (prices reflected above for 2-4 persons) or as set menu priced at $85++ for 2 persons and above/$125++ for 6 persons and aboave. Do note that Double Boiled Winter Melon Soup and Chinese Eight Treasures Duck require 24-hour advance order. As Mr Wong Ah Yoke succinctly expressed, "Seeing these dishes on the dinner table again not only reminds us of happy occasions from the past but also how far we have come". There is truly no better time than this July to retrace the good old flavors through Chef Leong's nostalgic dishes with your family.

Written and Photograph by Li Tian, a passionate foodie behind Singapore-Japan Food Blog “Dairy & Cream”. Has an eye for pastries and desserts.


Jade Restaurant (玉楼）
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
Facebook: https://www.facebook.com/TheFullertonHotel
Website: http://www.fullertonhotel.com/dining/diningCategories_2-en.html
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 630pm - 1030pm

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]