Showing posts with label Steamed Egg. Show all posts
Showing posts with label Steamed Egg. Show all posts

Saturday, March 18, 2023

Man Fu Yuan @ InterContinental Singapore - Taste Of The Yesteryears 今日事,当年情; A Celebration Of Heritage Cantonese Cuisine By Four Celebrated Masterchefs

InterContinental Singapore - Man Fu Yuan Eight Hands - Chefs Group Profile Shot
Photo credit: InterContinental Singapore

For a limited period from 1 April to 30 April 2023, Man Fu Yuan at InterContinental Singapore presents for the first time 8 Hands collaboration between four celebrated Masterchefs, Chef Pang Lu Tin, Fok Wing Tin, Peter Tsang and Man Fu Yuan's Executive Chinese Chef Aaron Tan. The four of them have come together to present set menus for the taste of yesteryears, reimagining traditional Cantonese classics. Diners will be treated to their combined culinary expertise and a gastronomic adventure featuring premium ingredients and the best of Lee Kum Kee’s sauces.

It is an opportunity to taste the collective mastery in one single meal of much-loved traditional classics from the 1970s and 80s, presented with skills that have been honed for decades, perfected with modern techniques and laced with exquisite flair and premium ingredients.

Appetiser by Chef Pung

We started the dinner with a trio of appetisers by Chef Pung, whetting up the appetite. A beautiful trio of Chilled Spice Jelly Fish Head with Preserve Mandarin Orange, Crispy Duroc Pork Belly, and Steamed Egg White with Sea Urchin is on the plate.

Soup by Chef Fok

Soup, an indispensable part of Cantonese cuisine, is showcased in the Superior Pumpkin Soup with Soft Scallop sheet and Sharp Spinach by Chef Fok. Pumpkin is added to give colour to the superior stock and creaminess. The highlight is the soft scallop cooked using the traditional sou vibe technique. Yes, I was educated that Chinese cooking has sou vibe technique too, not only in Western cuisine.

Superior Seafood by Chef Aaron Tan

Next is the Braised 15-head South Africa 'Ji Ping' Dried Abalone, which Chef Aaron Tan perfectly cooks to achieve the 'Tang Xin', a jam-like, ramen-egg texture.

Poultry by Chef Peter

The Steamed Goose with Plum, Ginger and Chinese Wine by Chef Peter draws inspiration from the Teochew-style braised duck. Chef Peter has to substitute the goose with duck, which is still a delicacy. The whole duck is painstakingly wok cooked to seal the skin and then slow-braised with Lee Kum Kee's sauce. The result is flavoursome and tender.

Poultry by Chef Fok

Another poultry item on the menu is the Pan-seared Duck and Chicken with Water Chestnut Patty by Chef Fok. The golden brown patty is succulent and has a homely flavour that reignites many childhood memories.

Seafood by Chef Aaron

Packed with robust flavours is the Crispy Soft-shell Crab with Crispy Garlic, Dried Chilli and Scallion. The execution is similar to Hong Kong's Bi Feng Tang" style.

Rice by Chef Peter

We had the Crispy 'Guo Ba' Rice with Braised 'Guan Dong' Sea Cucumber and Abalone Sauce by Chef Peter for the rice dish. It is an elevated way of having carbo paired with premium sea cucumber cooked to a delightful bouncy texture.

Dessert by Chef Pung

The Chilled Coconut Pudding with Silky Bird's Nest by Chef Pung wrapped up our meal. It is a light yet refreshing dessert brimming with a silky bird's nest for a luxurious, sweet ending.

Sharing Menus
$88++ - $138 per person 6-course 3-5 persons

Individual Menus
$228++ per person Wine pairing $70++ per person 6-course
$398++ per person Wine pairing $88++ per person 7-course

Prices are in Singapore dollars and subject to service charge and prevailing government tax. Bookings made before 31 March 2023 will enjoy an early bird discount of 15% on the menu prices.

Note: This is an invited tasting.

Man Fu Yuan
InterContinental Singapore
Level 2
80 Middle Road
Singapore 188966
Tel: +65 63387600
Nearest MRT: Bugis (EW Line, DT Line)

Opening Hours:
Daily: 1145am - 330pm, 630pm - 1030pm

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

Thursday, September 8, 2022

Daejim BBQ @ Craig Road - Korean BBQ Restaurant Offering Fresh Seafood Air-flown From Korea


The latest addition to the buzzy Korean BBQ restaurants in Tanjong Pagar, Daejim on Craig Road, sets itself apart from other Korean BBQ joints by offering the option of fresh seafood, air-flown from Korea. Inspired by traditional Korean pojangmacha, where people gather over grilled meats and drinks, Daejim also provides a large selection of soju, makgeolli, beers, liquors and non-alcoholic beverages and their very own signature cocktails are a must-try.

Assorted Bancha 4/5

Rolled Omelette

While waiting for our seafood and meats to be prepared, we tucked into the banchan provided that were pretty wholesome. I love the housemade Kimchi here. They had a very good spicy kick balanced with a hint of sweetness. Compared to the commercial ones, they had a better depth of flavour and were less acidic. Having the Jaechae as a banchan is a bonus, especially when it was so deliciously done. Another highlight is the Rolled Omelette, which is also less commonly available.

Seafood Set

Daejim prides itself on providing premium grilled seafood to its customers, including abalone, octopus, scallops, squid and oysters. Its fresh seafood selection includes Ganjang Saewoo (soy-marinated raw prawns), Ojingeo-tonggui (marinated spicy BBQ Squid) and Godeungeo (grilled mackerel). We tried the signature Seafood Set ($118) that comes with oysters, scallops and even abalones.

Scallop with Cheese 4.5/5

Abalone 4.5/5

There are mini plates of butter and shredded mozzarella cheese, which you can melt over the fire or on the scallop itself. Slather the savoury butter over the abalone for an enriched texture and mouthfeel.

A Selection of Pork and Beef Cuts 4.5/5

The meat selection is equally comprehensive. The pork mainly comes from the Jeju Black Pig, known as the Kobe beef of pork. Daejim also offers a variety such as Kkotsal (prime cut boneless short rib, which translates to 'flower meat' in Korean due to its white flowers-like marbling). For the best of both worlds, you may choose the basic beef/pork set - USDA Beef/Pork Set with Prime Beef Finger-Rib, Sliced Beef Brisket, Pork Belly and Pork Collar.

Marinated Short Ribs

The Marinated Prime Beef Short Ribs had a satisfyingly rich texture, and it is best to eat it simply with the fresh lettuce provided without dipping sauce that might overwhelm their flavours.

Steamed Egg

Sundubu Jjigae 2.8/5

All sets include 1 Steam Egg, Choice of 1 Soup Kimchi Jjigae (Kimchi Soup ) / Sundubu Jjigae (Korean Spicy Tofu Stew) / Doenjang Jigae (Soybean paste stew) ), 3 Cream Cheese Croquettes and 1 Cheese Fondue. Unfortunately, my Sundubu Jjigae had a relatively weak soup base.

Honeycomb Makgeolli

The drinks here are superb. A must-try is the Honeycomb Makgeolli ($38++ for two people). The honey lent an uplifting flora aroma to the Makgeolli and a touch of sweetness, making it the perfect accompaniment to the savoury food.

Soju Cocktail

Another delightful drink is its Soju Cocktails, and we had this pretty pink lychee rose-flavoured soju cocktail inspired by the concept of bubble tea.


There's a launch promotion right now: Get 4x Cheese Scallops air flown from Korea with every order of the BBQ set for the whole month of September (from 1st till 30th September 2022). For more information, visit

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.

4 Craig Road
Singapore 089664
Tel: 9796 9593
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily:12pm - 3pm, 5pm - 2am

1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. Walk to Tanjong Pagar Road. Cross the road and walk to Craig Road. Continue on Craig Road. Walk to destination. Journey time about 8 minutes. [Map]

Saturday, June 25, 2022

Caviar @ Palais Renaissance - Showcasing Caviars From Around The World


New at the basement of Palais Renaissance is Caviar, Singapore's first caviar-based restaurant showcasing a wide variety of caviars around the globe, incorporating them into the menu by a team of young chefs with bags of fine-tuning experience from various Michelin-starred restaurants.


Amuse Bouche

I visited Caviar for their 4-course Lunch ($128++), starting with a glass of champagne and amuse bouche. The bite-size amuse bouche is topped with caviar from China.



Next, complimentary bread with caviar butter is served to kickstart the meal.

Swordfish 4/5

Starting our 4-course menu proper is the Swordfish served with abalone slices. It comes in a thin blanket of kohlrabi laid over the swordfish and abalone, topped with arctic char roe. A light and refreshing ginger vinegar holds everything together for a complex yet harmonious finishing.

Organic Egg 4.2/5

The Organic Egg is a beautiful dish in which the smooth and silky steamed egg custard is paired with chorizo and caviar from Giaveri White Sturgeon. However, being a caviar theme restaurant, I thought the chorizo sold the limelight of the dish. Saying so, it is a dish that everyone at my table enjoyed.

Wagyu 4.5/5

For the mains, we had the Wagyu paired with broccolini, smoked mash and topped with Royal Oscietra's caviar. The excellent cut is cooked to perfection. It is tender and juicy, not too fatty, with a fantastic bite to appreciate its natural beefy flavour. Once again, I was distracted from the caviar by the beautiful wagyu.

Coconut 3.8/5

Got to say, not everything on the menu has caviar. The Coconut dessert is a welcoming freshness from the fruity strawberries and lime to wrap up the meal on a refreshing note..

Petit Four 4/5

Lastly, the 4-course lunch ends on a high with the Petite Four. I have enjoyed my lunch at Caviar, which enriched my knowledge of caviar. I always think caviar comes from Russia, but you can source it globally. As for the food, they are well-executed and delicious. However, I felt some dishes could be better by turning the caviar into the leading actor instead of being a calafare.

Note: This is an invited tasting.

Palais Renaissance
390 Orchard Road
Singapore 238871
Tel: +65 98881217
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Wed-Sat: 12pm - 130pm, 6pm - 830pm
Sun: 1130am - 415pm
(Closed on Mon-Tue)

Alight at Orchard MRT station. Take Exit 4. Walk to Wheelock Place. Walk to traffic junction of Orchard Road and Angullia Park. Cross the road to Royal Thai Embassy. Turn left and continue down Orchard Road. Walk to destination. Journey time about 8 minutes.  [Map]

Monday, March 7, 2022

OMMA Korean Charcoal BBQ @ Cheong Chin Nam Road (Bukit Timah) - Singapore's First Wood-Fire Korean Charcoal BBQ's 2nd Outlet


OMMA Korean Charcoal BBQ has recently opened its second outlet at Bukit Timah. Pride itself on being Singapore’s first wood-fire Korean Charcoal BBQ. Selecting natural wood charcoal that burns smokelessly, diners get to choose from five types of carefully selected wood to enhance the flavours of the ingredients.


You have 5 options of wood to choose from: Applewood, Cherry, Pecan, Hickory and Jarrah. Opt for any to cook your meal for only $3 per 30g. We started with Hickory Firewood ($3/30g), specially selected to go with the Japan A4 Grade Beef Ribeye ($81/180g). Hickory is meant to cut through the fattiness of meats to cook with punchy smokiness thoroughly. With such a high-quality piece of meat, it was such an experience to be able to barbecue it using real firewood.



For variety, a recommended item will be the Special Beef and Pork Set ($105). The set includes Iberico Pork Collar, Pork Belly, Beef Ribs, Beef Striploin, Steam Egg, Kimchi Soup and Side Dishes.



We continued with the beef before switching the Hickory Firewood to Apple Firewood as we moved on to the pork. The smell of the burning Apple firewood was extremely alluring, adding a wonderful aroma to the meats.



The accompanying piquant kimchi soup, steamed egg, and side dishes are ideal fillers in between bites to complement the meats or while waiting for them to be done.


With over 60 ala carte options starting from $8.80 and set menus from $49, there is also fresh seafood such as prawns, mussels and even oysters.

Note: This is an invited tasting.

OMMA Korean Charcoal BBQ
20 Cheong Chin Nam Road
Singapore 599744
Tel: +65 65139553
Nearest MRT: Beauty World (DT Line)

Opening Hours:
Daily: 1130am to 1130pm

1) Alight at Beauty World MRT station. Take Exit B. Walk straight to Cheong Chin Nam Road. Walk down Cheong Chin Nam Road. Walk to destination. Journey time about 5 minutes. [Map]

Sunday, April 8, 2018

The Salted Plum @ Circular Road (Boat Quay) - Homely Taiwanese Tapas Concept for $5 and $10 Per Dish


I have visited Five Ten when it was a pop-up at South Bridge Road and I was impressed with the Taiwanese tapas concept. I am glad that they have now found a permanent home at Circular Road. The team has also renamed it as The Salted Plum, a fitting name to the new restaurant as it makes reference to a common ingredient used in Taiwanese cuisine.

Taiwanese Sausages Patties 4.2/5

The Salted Plum has continued the concept of offering the dishes at $5 and $10. One of the many dishes we ordered is the Taiwanese Sausages Patties ($10). It has been grilled to a nice smoky charred on the exterior on top of the succulent patty.

Burnt Chilli Chicken 4/5

Another beautifully grilled dish is the Burnt Chilli Chicken ($10). Nicely charred on the exterior, the chicken thigh was tender and juicy. The menu description says it is cooked with loads of chilli but it was not spicy at all. Saying that, the chicken thigh pairs excellent with the accompanying chilli dipping sauce.

Brussels Sprouts with Shiitake Mushroom 3.5/5

The Brussels Sprouts with Shiitake Mushroom ($5) is stir-fried to a delectable crunch. There is also a bit of heat from the chilli padi.

Oyster Steamed Egg 3.5/5

Steamed egg probably is a common dish served on the dining table at home. Over here, it has been given a uplift with the used of dashi to heighten the flavour on top of its smooth texture. You can also find baby oysters in the Oyster Steamed Egg ($10) topped with chopped spring onions.

Grilled Squid 3.8/5

One of the dishes I remembered having at Five Ten is the Grilled Squid ($10). The squid is glazed with housemade five-spice BBQ marination and grilled to a nice tender bite.

Braised Pig Intestines with Fresh Garlic 4/5

If you think that The Salted Plum is only good at grilling, then you are wrong. Their braised items are even better. If you are afraid of having pig intestines, then you should try the Braised Pig Intestines with Fresh Garlic ($10). The large intestines are not gamey and well infused with the braising sauce.

Braised Pork Belly 4.5/5

Not to be missed is the Braised Pork Belly ($10) in special haus saus. The pork belly which has absorbed the flavourful braising sauce, literally melts in the mouth. This goes perfect with a bowl of Shiny Rice ($0.50). The rice here is also extra fragrant as it is drizzled with lard and garlic oil.

Besides the variety of dishes at The Salted Plum, it also offers 7 different type of rice bowls at only $10 for lunch. This caters for the office workers that just want to have a quick lunch.

The Salted Plum
10 Circular Road
Singapore 049366
Tel: +65 62600155
Nearest MRT: Clarke Quay (NE Line), Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 6pm - 930pm
(Closed on Sun)

1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road. Walk to Carpenter Street. Walk to the end of Carpenter Street to South Bridge Road. Cross the Road. Walk to junction of South Bridge Road and Circular Road. Walk to destination. Journey time about 5 minutes. [Map]

2) Alight At Raffles Place MRT station. Take Exit G. Walk to Circular Road. Walk down Circular Road. Walk to destination. Journey time about 8 minutes. [Map]

Sunday, June 11, 2017

Royal J's Premium Taste @ Bishan Street 11 - Bringing Their Signature Fried Porridge to Bishan


I am glad to know that John Ng of Royal J has opened a new restaurant at Bishan Street 11 called Royal J's Premium Taste. I first get to know John Ng when he opened his first stall at Macpherson Road selling the signature Fried Porridge. He then relocated to a coffeshop in Foch Road known as Royal J Seafood. Now with the latest restaurant bring the fried porridge and other cooked dishes to the folks in Bishan.

Signature Fried Porridge 4.5/5

A must have at the Royal J's Premium Taste is their Signature Fried Porridge. I am glad that the consistency is there. Plain porridge is fried in a wok with the addition of cuttlefish, yam cubes, dried shrimps and pork lard, finished in a flavourful dark brown sauce to hold the dish together.

Signature Kampong Chicken 4/5

Only available on weekends is the Signature Kampong Chicken ($18 for small). The poached chicken is soft and tender. I like the fried garlic that is sprinkled on top of it, giving it a nice lift in aroma.

Green Dragon Chive 3.5/5

For the greens, we had the Green Dragon Chive ($10) which is quite commonly available in Chinese restaurant nowadays. Simply stir fried, I enjoyed its nature flavour and crunchiness.

Yin and Yang Tofu 3/5

The Yin and Yang Tofu ($12) is a 2-in-1 dish. It comes with a bed of steamed egg in a delicious broth with some minced meat and 2 pieces of tofu. Unfortunately I did not like the type of tofu used. It's the firmer type like tau kwa.

Special Lemon Fish with Beehoon 3.5/5

Lastly we tried the Special Lemon Fish with Beehoon ($26). It tasted a bit Thai inspired from the sour lemon sauce. However I felt it needed a bit of that chilli fiery to give it a bit more punch.

Royal J's Premium Taste
Blk 151 Bishan Street 11
Singapore 570151
Tel: +65 91223993
Nearest MRT: Bishan (NS Line)

Opening Hours:
Daily: 1130am - 230pm, 5pm - 10pm

1) Alight at Bishan MRT station. Take Exit D. Walk to Bishan Bus Interchange (Stop ID 53009). Take bus number 54, 56 or 410. Alight 2 stops later. Walk straight to the traffic junction of Bishan Street 13 and Bishan Street 11. Cross the road and turn left onto Bishan Street 11. Walk to destination. Journey time about 10 minutes. [Map]