Pi Food (香江小厨) @ Dhoby Ghaut - Teochew Menu Revamp Led by New Esteemed Chef from China’s Teochew Region

Renowned Chef Chen Kai Bin, hailing from China's Teochew region, has recently joined Pi Food, bringing with him a wealth of culinary expertise. Boasting an impressive culinary background, Chef Chen served as the Head Chef at the Garden Hotel's 4-star restaurant for eight years.

With his arrival, Pi Food has undergone a menu revamp, featuring a diverse selection of Teochew dishes.

Teochew Raw Marinated Crab 4.5/5

Marinated for four hours in a unique mix of Teochew fish sauce, lemon, garlic, chilli and coriander, this Teochew Raw Marinated Crab ($25) will appeal to seafood fans. I especially enjoyed the freshness of the coriander and the zesty-spicy flavours paired with the sweet crab meat. Apart from crab, the restaurant also offers Prawns ($24) and Clams ($16), which are prepared similarly.

Teochew Braised Platter 4.2/5

The Teochew Braised Platter ($32) offers a variety of braised duck, pork belly, intestine and soft beancurd. Carefully infused with over 20 herbs and spices, it results in a comforting depth of flavour.

I especially enjoyed the succulent duck slices and my dining companion liked how clean the intestines were.

Teochew Seafood Claypot Congee 4.2/5

Chef Chen's Teochew Seafood Claypot Congee ($48) combines a medley of prawns, crab and dry scallops in congee. This comforting main was served bubbling hot in the claypot with housemade chilli dips on the side. While the congee leaned more bland than I expected, the freshness and sweetness of the seafood shone through, complemented by the tang of the chilli sauce.

Steamed Yellow Croaker with Puning Soybean Sauce 4/5

For our fish dish, we had the Steamed Yellow Croaker with Puning Soybean Paste Sauce ($28), which was infused with Puning soybean paste sauce before steaming, complementing the sweetness of the fish.

Deep-fried Prawn Paste Pork Ribs 4.5/5

The Deep-fried Prawn Paste Pork Ribs ($22) is reminiscent of our local favourite Har Cheong Gai. I thoroughly enjoyed these tender and crisp pieces which were so flavourful!

Teochew Fried Oyster Omelette 3.8/5

I was less of a fan of their Teochew Fried Oyster Omelette ($16) as it was much more oilier than I preferred. This rendition by Pi Food has a higher ratio of starch to egg.

Braised Sweet Potato & Yam 4.5/5

Finally, we ended our meal with the Braised Sweet Potato & Yam ($10). It is a lovely dessert for us, with the strips of sweet potatoes and yam encased in a sweet and ultra-thin crust drizzled with a dash of fragrant shallot oil.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Pi Food 香江小厨
9 Penang Road
#01-18
Singapore 238459
Tel: +65 9239 0686
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Nearest MRT: Dhoby Ghaut (CC, NE, NS Line)

Opening Hours:
Mon-Thu: 11am - 3pm, 5pm - 10pm
Fri-Sat: 11am - 10pm
Sun: 1030am - 930pm

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit B. Turn left and walk straight to Penang Road. Cross the right. Walk to destination. Journey time about 5 minutes. [Map]

Yaowarat Seafood @ Lavender Street - Transporting Your Tastebuds to Bangkok's Chinatown

Yaowarat Seafood, formerly nestled in Teck Chye Lane, has found a new abode on Lavender Street, bringing with it a taste of Thai-Chinese seafood cuisine inspired by Bangkok's renowned Yaowarat district.

Blanched Ark Cockles on Ice

A novel experience begins with the Blanched Ark Cockles ($13 for 500g/ $20 for 1kg), a departure from the local variety, boasting plump succulence with a satisfying crunch and without the overpowering blood taste.

Homemade Moo Ping (Pork Satay)

Grilled to perfection, the Homemade Moo Ping ($3.30 each, minimum 2pc) unveils skewered pork bathed in a special homemade marinade, rendering the meat tender, succulent, and slightly sweet.

Deep Fried Garlic Pork

Taking the crown for my favourite dish is the Deep Fried Garlic Pork. Tender pork cubes wok-fried to crisp perfection, accompanied by whole crispy garlic gloves, offering a delightful depth of flavour and fragrance.

Thai Stir Fried Morning Glory (Kang Kong)

Freshwater Kang Kong ($12) is stir-fried to crunchy perfection with fragrant garlic, chilli, and soy-based sauce, though a bit more spice could elevate its kick.

Live Mud Crab Vermicelli

The Live Mud Crab Vermicelli ($60) sees the vermicelli absorbing the sweet crustacean essence, with room for a bit more peppery punch.

XO Seafood Treasure Pot

The XO Seafood Treasure Pot ($68) presents a medley of seafood treasures simmered in a rich, milky broth enhanced with a shot of aromatic XO liquor. While delicious, it leans more towards a local crab beehoon than a Thai dish.

Tom Yum Mama Noodles Pot

Currently, at a promotional price of $9.90 and $12.90 with a drink, the Tom Yum Mama Noodles Pot is a slurp-worthy explosion of fiery Tom Yum essence, complemented by prawns, squid, crispy pork skin, and a raw egg.

Thai Steamed Seabass in Spicy Garlic Lime

The Thai Steamed Seabass in Spicy Garlic Lime ($30) embodies Thai cuisine's essence, delivering a tantalising combination of sharp, sour, and spicy flavours. It could use more of the spicy kick.

Grilled Australian Rock Lobster

A grand entry is made by the Grilled Australian Rock Lobster ($120 for 800g), showcasing the natural richness and succulence of premium rock lobster, distinctively firmer and sweeter than its Boston counterpart.

Salted Egg Squid

A crowd-pleaser, the Salted Egg Squid ($21) features generously cut squid encased in a delectable salted egg coating, accented by heat from chilli and fragrance from curry leaves, seemingly a blend of Thai-Chinese and local influences.

Singapore Chilli Crab Meat with Fried Mantou

The Singapore Chilli Crab Meat with Fried Mantou ($24) nods to local flavours. While well-executed, the crab meat needs more presence. Pair it with the golden, pillowy mantou to soak up the delicious chilli crab sauce.

Chatuchak Coconut Ice Cream

For a sweet conclusion, the Chatuchak Coconut Ice Cream ($7) offers velvety coconut delight adorned with cashews, fried mung beans, sweet corn, and tender coconut meat.

Overall, Yaowarat Seafood presents bold flavours that many in Singapore would appreciate, albeit with some tweaks to suit local palates. The addition of Singaporean dishes to the menu adds variety but also deviates slightly from its Thai-Chinese authenticity.

Note: This is an invited tasting.


Yaowarat Seafood
320 Lavender Street
Singapore 338820
Contact: +65 68585988
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Nearest MRT: Boon Keng (NE Line)

Opening Hours:
Daily: 12pm - 3pm, 5pm - 930pm

Direction:
1) Alight at Boon Keng MRT station. Take Exit C. Walk straight down Serangoon Road towards Lavender Street. Turn left onto Lavender Street. Walk to destination. Journey time about 5 minutes. [Map]

Liu Fu Si Fang Cai (劉府私房菜) Privating Dining - An Exclusive Culinary Haven for Chinese Cuisine Enthusiasts

I recently had the privilege of experiencing Liu Fu Si Fang Cai (劉府私房菜), a sought-after private dining in Singapore. It stands as a revered bastion of private dining dedicated to the art of Chinese cuisine. Though open to reservations monthly, it maintains an air of exclusivity, requiring a dash of luck to secure a coveted table.

Black Garlic Chicken Soup 4.5/5

The dining symphony commenced with the elegant overture of Black Garlic Chicken Soup. Served bubbling in a pot, the chicken, infused with the subtle sweetness of black garlic, bestowed an enriched depth to the flavoursome broth. The harmony between the robust chicken essence and the nuanced black garlic note was a delightful prelude to the feast ahead.

Har Cheong Pork Belly 4.2/5

Setting the stage for innovative culinary twists, Liu Fu Si Fang Cai showcased their rendition of Har Cheong Pork Belly. While Har Cheong Chicken is a familiar delicacy, the concept of Har Cheong Pork Belly was a revelation. Delicately fried to a golden crisp, the pork belly delivered a burst of flavour, harmoniously merging the beloved shrimp paste essence with the tender meat.

Steamed Soon Hock with 2 types of Chye Poh 4/5

The spotlight then turned to the Steamed Soon Hock with 2 types of Chye Poh. This perfectly executed dish demonstrated the synergy between delicate cooking techniques and thoughtfully paired ingredients. The marriage of the Soon Hock's tender flesh with the distinct sweetness of the Chye Poh created a symphony of flavours that tantalized the palate.

Mustard Greens with Sio Bak 5/5

An unexpected delight arrived in the form of Mustard Greens with Sio Bak, cooked ingeniously in Assam. This unique concoction showcased the culinary prowess of Liu Fu Si Fang Cai. The infusion of Assam into the dish balanced the inherent bitterness of the mustard greens, resulting in a harmonious blend of flavours that delighted even the most discerning palates.

Fried Hokkien Mee 4/5

The highly anticipated signature, Fried Hokkien Mee, took the stage next. Infused with the rich essence of prawn stock, the dish was a homage to traditional flavours. While not claiming the crown of the best I've tasted, it was undoubtedly a plate of gratifying delight.

Black Pepper Crab 4.5/5

The feast took a delightful twist with the indulgence of Black Pepper Crab. Delving into the crab's succulent flesh, coated in a piquant black pepper sauce, was an experience that ignited the senses. The sauce's fiery notes skillfully complemented the crab's natural sweetness, making it a finger-licking, unforgettable endeavour.

Crystal Tang Yuan 3.5/5

As the culinary journey drew to a close, the Crystal Tang Yuan took centre stage, offering a sweet denouement to the gastronomic masterpiece. Bursting with two distinct flavours, this dessert captured the essence of Liu Fu Si Fang Cai's innovative approach to traditional dishes, leaving a lingering and memorable impression.

In conclusion, Liu Fu Si Fang Cai stands as a testament to the heritage and classic dishes that flourish within the realm of private dining. Each dish's harmonious symphony of flavours and techniques showcases the chef's dedication to elevating the dining experience. While the reservation process may demand a dash of luck, the resulting culinary journey is undoubtedly worth the anticipation. For those pursuing a gastronomic adventure that marries tradition and creativity, Liu Fu Si Fang Cai awaits with open doors and exquisite creations.


Liu Fu Si Fang Cai (劉府私房菜) Privating Dining
20 Tembeling Road
Singapore 423556
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Let’s Kinn BRO @ Crown Centre - Be Transported to Thailand with Signature Spicy Seafood Mama Tom Yum Hot Pot

Let's Kinn THAI started in Tanjong Pagar and quickly gained popularity for their signature Seafood Mama Tom Yum Hot Pots. The team opened their newest outlet in the West, in Crown Centre at Bukit Timah. Crown Centre is the mall which houses Crown Bakery, just down the road from Atlas Coffeehouse. This new outlet goes with the name of Let's Kinn BRO.

Similarly, the team hopes to serve authentic Thai dishes alongside their highly raved hotpots. You can find classic options, such as Moo Ping, Green Curry Chicken, Basil Pork with Rice & Egg, and more.

Thai Ice Milk Tea 4.2/5

What's a Thai meal without Thai Ice Milk Tea ($2.50)? Although it was a tad too sweet for my liking, it tasted authentic. The tea base was fragrant, and as a whole, it was sufficiently thick without being cloying.

Fresh River Prawn Seafood Lover Mama Hot Pot 4.2/5

The main highlight of our meal here was definitely the Fresh River Prawn Seafood Lover Mama Hot Pot ($42.90). The portion feeds 3 pax well, with a layer of cabbage topped with mama instant noodles, mushrooms, clams, mussels, squid, eggs, prawns and a bigger river prawn, all brimming in a hearty tom yum broth. While the seafood could be fresher, the star for us was the flavourful broth that boasted tangy and spicy notes.

Thai Steamed Seabass with Lemon 4/5

We also had the Thai Steamed Seabass with Lemon ($29.90). The seabass was fresh and meaty, and I appreciated how cleanly the flaky meat fell off its bones. The spicy lime base sauce was appetising and garlicky, and I imagine it would pair well with white rice. However, it was a pity that our seabass was served lukewarm, and the base flame provided could not heat it up better.

Mango Sticky Rice 3.5/5

We had the Mango Sticky Rice ($8.90) to end our meal. While I enjoyed the coconut cream giving it a clever savoury addition, the glutinous rice was a little too hard. The mango was more sour than sweet as well.

Let's Kinn BRO is a decent spot for an authentic Thai meal. Skip the dessert and go for their tom yum hot pot. The restaurant also offers a range of alcoholic beverages for you to wash down the spice!

If you are heading down, I recommend making a reservation by calling them at +65 8851 2138 or saving a table online via Quandoo.

Photos and words by Jo. A girl who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


LET’S KINN BRO
Crown Centre
557 Bukit Timah Road
#01-14
Singapore 269694
Tel: +65 8851 2138
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Nearest MRT: Botanic Gardens (CC, DT Line)

Opening Hours:
Daily: 8am - 1030pm

Direction:
1) Alight at Botanic Gardens MRT station. Take Exit A. Turn left and walk down Bukit Timah Road. Continue walking down Bukit Timah Road and walk to destination. Journey time about 6 minutes.[Map]

Crystal Jade Group Of Restaurants - Mother's Day And Seasonal Menu Promotion

In conjunction with the upcoming Mother's and Father's Day, Crystal Jade Group's portfolio of fine and casual-dining restaurants has launched several limited-time promotions – ranging from High-Tea sets and special set menus alongside seasonal a la carte dishes. The promotions are available from now till 30 June 2023.

Cucumber & Assorted Mushroom Dumpling 4.5/5, Steamed Squid with Water Chestnut Dumpling 4.5/5, Deep-fried Beancurd Roll with Pork Floss & Seaweed 2.5/5

Available at Crystal Jade Palace, Crystal Jade Golden Palace and Crystal Jade Pavilion for the first time, these three fine-dining establishments offer specially-curated High Tea sets, over two weekends each, in May and June, in the late afternoon from 3pm – 445pm. A peek into the Crystal Jade Pavilion Sea High-Tea set, we tried the Cucumber & Assorted Mushroom Dumpling served together with two seasonal dim sum items from Crystal Jade Hong Kong Kitchen - Steamed Squid with Water Chestnut Dumpling ($7.80/3 pieces) and Deep-fried Beancurd Roll with Pork Floss & Seaweed ($7.80/3 pieces). I enjoyed both the dumplings. They were exquisite, with thin skin and fillings that were on point with flavours and texture. However, the deep-fried beancurd roll was a tad greasy for me.

Chilled Boneless Kampung Chicken 4/5

Crystal Jade Palace presents two very tantalising dishes. The first to be served was Chilled Boneless Kampung Chicken with Scallion & Sand Ginger ($36 for half, $70 for whole). The chicken was deliciously succulent and tender, marinated in a mixture of chopped spring onions and sand ginger that lent incredible fragrance, flavour and freshness.

Stewed Chinese Yam Vermicelli with Sesame Chicken & Shredded Ginger 4/5

The 2nd dish was a nourishing and warming Stewed Chinese Yam Vermicelli with Sesame Chicken & Shredded Ginger ($32 for regular (3-4 persons)). The sesame flavour was more of an undertone, making the broth much lighter than expected and delightfully comforting. The Chinese yam vermicelli is specially brought in to create this dish. Its texture is a cross between rice vermicelli and glass noodles.

Steamed Whole Deboned Fish wrapped in Crystal Jelly 5/5

From Crystal Jade Golden Palace, I was awed by this high-skilled dish - Steamed Whole Deboned Fish wrapped in Crystal Jelly in Teochew Style (Seasonal price). The live fish is first filleted, then wrapped with shiitake mushroom, red chilli, preserved vegetables, Chinese celery and shredded ginger in a delicate mung bean sheet, and steamed in a light stock flavoured with preserved vegetables and enlivened with fresh tomatoes.

Hakka Grandma's Pork Belly with Preserved Vegetable 3.5/5

In contrast with the above, Hakka Grandma's Pork Belly with Preserved Vegetable ($28/4 pieces) is a very homely dish that entices with thick cuts of pork belly doused in a dark, rich sauce with Preserved Vegetables. The preserved vegetables were surprisingly quite balanced in flavour, and it would have been a perfect combination if the pork belly had been more tender.

Deep-fried Assorted Mushroom & Lotus Roots 3/5

Crystal Jade La Mian Xiao Long Bao & Jiang Nan presents Deep-fried Assorted Mushroom & Lotus Roots in Chef's Special Spicy Cumin Powder ($16.80). Using mushrooms and crunchy lotus roots instead of meat gives a different form of enjoyment. However, I would prefer the mushrooms to be less thinly sliced so each fried piece has a 'meatier' bite.

Superior Bird's Nest with Taro Paste in Deep-fried Sesame Ball 3/5

Crystal Jade Palace High Tea set, Crystal Jade Golden Palace High Tea set & Crystal Jade Pavilion High Tea set are priced at $68++ per person (minimum 2 persons to dine). Each delectable high tea set includes two appetisers, four dim sum, a soup, a main, two desserts, and free flow of Chinese tea and coffee. You can also opt to top up $58 for a bottle of Prosecco Cecilia Beretta NV (750ml).

Mango Passionfruit Sorbet with Bird's Nest 3.5/5

An extensive selection of set menus is available at Crystal Jade Palace, Crystal Jade Golden Palace and Crystal Jade Pavilion. Each menu comprises off-the-menu creations, from $488 for 6 persons to $1,688 for 10 persons.

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.

ViewDee Thai Bistro & Bar @ Sprout Hub - Great Chill Out Place With Delicious Thai Food At Former Henderson Secondary School

Taking over the space at Sprout Hub is ViewDee Thai Bistro & Bar, transforming the former Henderson Secondary School's canteen into little Thailand with neo lights and stalls selling Thai-centric cuisine. The huge and airy premise is an excellent location for chilling out with friends over drinks and delicious Thai food. The huge selection of Thai dishes also caters for a hearty family dinner.

Signature Lobster Tom Yum Mama 4/5

Great for sharing is the Signature Lobster Tom Yum Mama ($48.80). Besides the majestic lobster, there is other seafood, such as squid, mussels and clams. It is very enjoyable. However, the tom yum soup was too sweet. A bit more balance in the soup would be preferred. There is even a hearty seafood porridge version that is ideal for the rainy weather.

Royal Thai Fish Head Hot Pot 4.5/5

Something uncommon on the menu is the Royal Thai Fish Head Hot Pot ($48.80). The creamy soup base is packed with robust flavour, complemented by ingredients such as tofu, mushrooms, seafood and yam and vegetable. It is non-spicy, hearty and comforting.

Green Papaya Salad $11.80

Besides the sharing tom yum mama and hotpot, the kitchen woks up an eclectic selection of Thai dishes. We started with the Green Papaya Salad ($11.80), whetting the appetite. The sharp flavours and the salad's crunchy texture make it an appetising starter.

Waterfall Deep Fried Pork Belly 4.5/5

The Waterfall Deep Fried Pork Belly ($15.80) is a favourite of mine and the dining group. The deep-fried pork belly is succulent and crispy on the skin. However, the soul of the dish goes to the sweet, sour and spicy sauce that elevates the taste profile to a whole new level.

Thai Style Kang Kong 4.2/5

Basil Minced Pork 4.2/5

The Thai Style Kang Kong ($12.80) and Basil Minced Pork ($15.80) are two items I often order at a Thai restaurant. Both are well executed in the way I like. I understand Thai chefs cook the dishes, and they don't hold back or tone down the flavours. That is why I enjoyed their cooking.

Thai Style Steamed Seabass 3.8/5

Another dish I enjoyed is the Thai Style Steamed Seabass ($38.80). The fish was moist and fresh, cooked in a sweet, sour and spicy sauce, the characteristic flavours in Thai cuisine. However, being picky, the chef is slightly heavy-handed on the sweetness.

Flaming Pork Knuckle 3.5/5

The Flaming Pork Knuckle ($38.80) made an impressive entrance lighted in flame. Served bone-in, it is crispy on the skin with fork-tender meat. It comes with three dipping sauces for full enjoyment.

Tom Yum Seafood Pizza 2.5/5

The menu even includes western fare, such as pizza and burgers. We tried the Tom Yum Seafood Pizza ($19.80). The flavours reconciled with me, but I was not fond of the dough. It tastes like instant dough.

Beer Gao

ViewDee Thai Bistro & Bar is a great place to chill over delicious Thai food. Besides the usual beer tower or liquors, you can get Beer Gao here, a combo of Stout and Lager.

Note: This is an invited tasting.


ViewDee Thai Bistro & Bar
Sprout Hub
102 Henderson Road
Singapore 159562
Tel: +65 65134611
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Nearest MRT: Tiong Bahru (EW Line), Redhill (EW Line)

Opening Hours:
Mon-Fri: 12pm - 11pm
Fri: 12pm - 1am
Sat: 1130am - 1am
Sun: 1130am - 11pm

Direction:
1) Alight at Tiong Bahru MRT station. Take Exit A. Walk to bus stop at Tiong Bahru MRT station (Stop ID 10161). Take bus number 16 or 851. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 10 minutes. [Map]

1) Alight at Redhill MRT station. Take Exit A. Walk to bus stop at Redhill MRT station (Stop ID 10209). Take bus number 132 or 145. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]