Matchaya @ Icon Village - The Must Go Place For Matcha Lover

Matchaya at Icon Village is opened by Kaelyn Ong and Kevin Chee. I got to know the couple through the many media events we attended as Kaelyn is a fellow food blogger who writes at https://myfoodsirens.wordpress.com/. The couple has since quit their full time corporate jobs and dedicate their time fully into the business, building up the brand from scratch. They even went around Japan to source for the best premium ingredients for their teas.

Matcha Milk 4.2/5

Matchaya started with doing pop ups and flea markets, followed by online retailing before moving into its current location. One of the earliest product is the Matcha Milk ($4.90) featuring premium and high quality milk tea. The strong and distinct matcha flavour gives the milk tea a bitter sweet note that is very refreshing. You can even opt to add an additional shot of matcha at $1. The other milk tea flavours on the menu are Houjicha, Royal Milk and Kuromitsu.

Houjicha Soft Serve 4.8/5

A must try at Matchaya is their Houjicha Soft Serve ($5.90). I have never known soft serve can taste so good with the nutty flavour of the houjicha, complemented by the smooth and creamy texture. This is probably the best soft serve I have ever eaten. I am so going back for more.

Black Sesame Tart 4/5

With the new location, Matchaya is able to offer more delectable bites on top of their milk teas and soft serves. There are Macarons, Ganache Tart and Brulee Toast on the menu too. I had the Black Sesame Tart ($6.20) which comes with a thick black sesame ganache. Every bite into it has that roasty aromatic perfuming the whole enjoyment.

Besides serving high quality premium products sourced from Japan, Matchaya also uses raw ingredients that are organic certified. No preservatives are used, and the sugar level in their teas is minimal.


Matchaya
Icon Village
12 Gopeng Street
#01-72
Singapore 078877
Tel: +65 98373187
Facebook
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 12pm - 8pm

Direction: 
1) Alight at Tanjong Pagar MRT station: Take Exit A. Turn left and walk down Peck Seah Street. Cross the road at the junction of Peck Seah Street and Gopeng Street. Walk to destination. Journey time about 3 minutes. [Map]

Paradise Teochew Restaurant @ Scotts Square - Bringing Classic Teochew Cuisine To Orchard Road

With the success of the first Teochew restaurant at Chinese Swimming Club by Paradise Group, the group has opened its second Paradise Teochew Restaurant bringing the classic Teochew cuisine to the bustling Orchard Road.

The hospitality at Paradise Teochew Restaurant already won me over with their complimentary kungfu tea that is served pre and post dinner. I thought that is a very nice touch.

Teochew Crabmeat Roll 3.5/5

The Teochew Crabmeat Roll ($22) is a new dish exclusive for the Scotts Square branch. A mixture of crabmeat and prawn paste is wrapped in beancurd skin and deep fried to a decadent bite.

Chilled Yellow Roe Crab in Teochew Style 4/5

A beloved Teochew dish is the Chilled Yellow Roe Crab in Teochew Style ($8/9 per 100g). Unfortunately the cold crab I had did not really have the yellow roe which is the essence of the dish. If not, it would have been heavenly. Nevertheless, the chilled crab's meat is firm and sweet.

Braised Sliced Duck 4.5/5

A bite of the Braised Sliced Duck ($18 per portion, $32 half duck, $60 whole duck), I could tell the different in the braising sauce which has a robust depth to it, comprising over 10 different ingredients. The texture of the duck is also more tender compared to the rest as the restaurant uses the Irish fat duck or also known as the wagyu of fat.

Braised Crispy Sea Cucumber in Abalone Sauce 4/5

A modern take of the tradition dish is the Braised Crispy Sea Cucumber in Abalone Sauce ($16.80 per pax). The sea cucumber is first braised and then coated with egg and flour. After that it is pan fried before serving it in an abalone sauce. It give the succulent sea cucumber an extra coat of texture which is rather unique. I could not really put a word to it but it is really enjoyable.

Pan Fried Oyster Omelette in Teochew Style 3.5/5

The Pan Fried Oyster Omelette in Teochew Style ($16) looks rather medicore until you cut into it to reveal the generous amount of oysters instead. The version here is more starchy some what like our orh luah which I did not quite enjoy. I prefer those without the starch, just the egg and oysters.

Pan Fried and Braised Marble Goby 3/5

We were introduced to the Pan Fried and Braised Marble Goby (seasonal price). The marble goby is pan fried then braised in a superior broth made of bean sauce and radish. The lightly seasoned execution allows the natural flavour of the fish to come through while not overpowering it. Given a choice,  I still prefer the traditional Teochew method of steaming the fish with salted vegetables.

Stir Fried Hor Fun with Kai Lan and Preserved Turnip 3/5

I was actually looking forward in the Stir Fried Hor Fun with Kai Lan and Preserved Turnip ($14/$21/$28) but it did not managed to excite my taste buds. The kai lan seems to be more prominent than the preserved turnip. I have tried better ones elsewhere.  Maybe that is why I find the rice noodle not as good.

Crispy, Sweet and Sour Noodles in Teochew Style 4/5

An interesting dish on the menu is the Crispy, Sweet and Sour Noodles in Teochew Style ($14/$21/$28). The noodles is specially imported from Hong Kong. It is pan fried to a exterior crispiness while retaining a chew bite inside. It is best eaten with a dash of the sugar and vinegar.

Tau Suan with Gingko 2.8/5

Mashed Yam with Pumpkin 3/5

For desserts, we tried the Tau Suan with Gingko ($4 per portion) and Mashed Yam with Pumpkin ($4.50 per portion). I felt that the tau suan was rather lacklustre. The mashed yam with pumpkin fares much better for a light and smooth consistency.

Steamed Custard Bun in Piggy Shape 4.2/5

Besides the spread of delectable Teochew dishes, dim sum is also available at Paradise Teochew Restaurant during lunch. How could anyone resist these Steamed Custard Bun in Piggy Shape ($5.80 for 3pc). The custard is not those molten lava type. Its milky and subtle flavour goes well with the soft and fluffy steamed bun.

Steamed Glutinous Rice Roll in Teochew Style 4.8/5

A must try from the dim sum menu is the Steamed Glutinous Rice Roll in Teochew Style ($4.80 for 3pc). This is a twist to the Teochew png kueh. The glutinous rice is stuffed inside soft and pillowy steamed bun instead. I am really excited to come across this version of png kueh. This version is much better than the traditional Teochew png kueh.

Wrapping up the dinner, we were served another round of complimentary tea to wash down the greasiness and cleanse the palate. There are not many Teochew restaurants in Singapore, I am glad another way has opened in Singapore offering classic Teochew cuisine as well as modern renditions to both the locals and foreigners.

Paradise Teochew Restaurant 
Scotts Square
6 Scotts Road
#03-04/05/06/07
Singapore 228209
Tel: +65 65380644
Facebook
Website
Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Mon-Fri: 1130am - 3pm, 6pm - 1030pm
Sat-Sun & PH: 1030am - 330pm, 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit A. Walk to Scotts Road and walk to destination. Journey time about 3 minutes. [Map]

Full of Luck Club (福乐) @ Holland Village - Bringing Progressive Cantonese Cuisine To The People

The team behind the award winning Li Bai Cantonese Restaurant has opened a new restaurant in Holland Village introducing a progressive and contemporary take on authentic Cantonese cuisine. The new concept, Full of Luck Club (福乐) actually took over the premises of the former Wendy's, just next door of Crystal Jade.

Panko-crusted Portobello 3.8/5

A highlight at Full of Luck Club is the Bao Bar window concept, which offers a delectable selection of both steamed and fried baos for patrons to takeaway. It is also available for dine in. As of today, a total of six choices are available on the menu such as kung pao fried chicken, salted egg yolk prawn, portuguese pork chop.

For the steamed bao, I got to the Panko Crusted Portobello and Braised Pork Belly. The baos are going at $6 per piece and $9.80 for two. The bao concept is quite refreshing. It is like the Chinese's version of hamburger but replacing the bun with bao.

Braised Pork Belly 4/5

The Panko Crusted Portobello comes with fluffy steamed bao sandwiched with golden fried whole portobello mushroom in teriyaki mayo sauce, carrot cabbage slaw and grilled pineapples. The sweetness of the grilled pineapple play an important role in holding the different components together.

The Braised Pork Belly is like an upgraded version of kong bak pau. It comes with slow braised pork belly, lettuce, pickled lotus root, fried shallots, peanuts, coriander and bird's eye chilli. It has more textures and an extra omph from the chilli compare to the traditional kong bak pau.

Hokey-Pokey Ice Cream 3.5/5

For the sweet tooth, there is the Hokey-Pokey Ice Cream which comes with cocoa chips, toasted marshmallow and creamy honeycomb ice cream in a fried bao. Surprisingly I actually quite enjoyed it except that it is a bit messy to handle.

Raspberry Pu Er 4.2/5

From the beverage menu, I ordered the Raspberry Pu Er ($4.50) which is light and refreshing. I like the modern twist to traditional tea drinking. The other modern iced teas on the the menu are the Lychee Oolong and Sour Plum Oolong.

Stir Fried Radish Cake with XO Sauce 3.5/5

The Stir Fried Radish Cake with XO Sauce ($6.80) was chunky and has a nice caramelized crispy crust on the exterior. I thought the radish cake itself was rather bland, saving grace is the external seasoning that coated around it to make it delicious.

Golden Sand Corn with Salted Egg Yolk 3/5

To be frank, I was not too impressed with the Golden Sand Corn with Salted Egg Yolk ($4.80). Can't deny that the corn kernels are sweet with a good crispiness from the light batter coated around it. Unfortunately, I have difficulty tracing the salted egg yolk.

Chilli Glazed Fried Fermented Bean Paste Chicken Wings 4/5

The Chilli Glazed Fried Fermented Bean Paste Chicken Wings ($8) works for me. I like the spicy and tangy kick coated on the exterior of the chicken wings on top of the juicy meat.

Poached Wontons in Chilli Soy 3/5

There was mixed opinions of the Poached Wontons in Chilli Soy ($7.20). I agree with the group that the wontons were good. However I felt it lacked the chilli oil aroma and spiciness which is the soul of this dish.

Braised Spinach Beancurd 3.5/5

The Braised Spinach Beancurd ($16) with its silky texture is yummy. However isn't this a classic dish, where is the progressive take on authentic Cantonese cuisine?

Spicy Stuffed Yong Tau Foo 3/5

The Spicy Stuffed Yong Tau Foo ($16) comes with assorted vegetables and tofu stuffed with minced pork. It is then seasoned with spiced whole fermented bean paste. Once again I find the spicy dishes on the menu lacking the heat that I was expecting to make me break into a sweat.

Sweet Mint and Lime Cod 3.5/5

The buttery flavour of the cod fish is the highlight of the Sweet Mint and Lime Cod ($24). The pan seared cod is scented with mint and lime for a rounder and enhanced flavour. The cuttlefish on the other hand is rather irrelevant and not necessary for the dish.

Crispy Aromatic Duck 4/5

One of the signature dishes at Full of Luck Club is the Crispy Aromatic Duck ($35 half/ $70 whole). It is paired with hoisin sauce, cucumber, shredded spring onions and steamed Chinese pancakes. The duck is done similar like duck confit, so it can be eaten on its own or wrapped with the steamed pancakes with a bit of the hoison sauce, cucumber and spring onions.

Moonlight Truffle Beef Hor Fun 3.5/5

The Moonlight Truffle Beef Hor Fun ($20) will please the new gen with the addition of truffle and poached egg in the classic zi char dish. A couple of us prefer to leave out the truffle so we can get the scent of the wok hei instead of some artificial chemical. I think I will still go for KEK's version if I need a good plate of moonlight hor fun.

Besides the bao dishes on the menu, I am not quite impress with the rest of the items consider the team of Li Bai is behind it. I can't find much progression in the creation. It is more of tweaking authentic Cantonese cuisine to suit the taste and wallet of the new gen. Saying that I find the pricing quite steep for the quality of food it is serving. i think I will just stick to the steamed baos when I visit the restaurant again.


Full Of Luck Club
243 Holland Ave
Singapore 278977
Tel: +65 62086845
Facebook
Website
Nearest MRT: Holland Village (CC Line)

Opening Hours:
Sun-Thu: 11am - 11pm
Fri-Sat: 11am - 1am

Direction:
1) Alight at Holland Village MRT station. Take Exit B. Turn left and walk to destination. Journey time about 2 minutes. [Map]

Coffee Break @ Amoy Street Food Centre - Traditional Coffee Stall Runs By Third Generation Siblings

Located on level 2 of Amoy Street Food Centre is Coffee Break which is currently run by the third generation Hainanese siblings. Coffee Break is formerly known as San Hai Yuan as a kopi stall at East Reclamation Road in 1935.

Caramel Latte 4/5

The siblings still brews their coffee in the traditional way, In additional to their traditional Hainanese coffee, they have introduced flavoured lattes to satisfy the new generation of coffee drinkers. When we were there, we noticed a long queue of office executives ordering their iced lattes. Hence we got a cup of Iced Caramel Latte ($3.80) to try. Their blend of coffee was quite fragrant and smooth. I like that it was not overly sweet too. Indeed the iced latte was the perfect dream for the hot afternoon weather.

Black Sesame Toast 4.2/5

Coffee/Tea and toast is a popular Singapore breakfast since the 1930s. At Coffee Break, besides the normal kaya toast, it also offers an innovative twists on the local breakfast favourite such as Earl Gray Greme, Black Sesame and Cinnamon Sugar

Black Sesame Toast 4.2/5

We had the Black Sesame Toast ($3 for a portion). A portion comes with 2 slices of bread. The bread is sliced thinly and toasted until very crispy. The black sesame spread and the butter works excellently together for an very enjoyable breakfast.

Now run by the third generation, I am encourage to see young hawkers inheriting the tradition and still brewing from steep metal pots and coffee socks. At the same time, it has also moved on with time and innovative to cater for the younger generations while not forgetting the tradition.


Coffee Break
Amoy Street Food Centre
7 Maxwell Road
#02-78
Singapore 069111
Tel: +65 81006218
Facebook
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 730am - 230pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit G. Turn left and walk to Amoy Street Food Centre. Journey time about 5 minutes. [Map]

Smoothie House @ Westgate - Popular Taiwanese Snowflake Ice Opened Flagship Store in Singapore

Popular Taiwanese snowflake ice dessert, Smoothie House has opened its flagship store at Westgate. Regarded by CNN as the 'must try' dessert place, now Singaporeans can also enjoy the renowned fruit based desserts originated from Taipei, Yong Kang Street. The snowflake ice desserts at Smoothie House comes in three sizes, Healthy ($7.90), Sharing ($9.90-$12.90) and Family ($15.90).

Mango Snowflake Ice 4/5

We tried the Mango Snowflake Ice ($9.90) that comes with mango shaved ice covered in chunky, juicy mango cubes, topped with panna cotta and drizzled with condensed milk and special fresh fruit mango sauce. The snowflake ice is really super soft and fluffy. Together with the sweet mango cubes, this is a very refreshing dessert perfect for Singapore's weather.

Tie Guan Yin Milky Snowflake Ice 4.2/5

Only exclusively available here is the Tie Guan Yin Milky Snowflake Ice ($9.90) The creamy milk shaved ice is served with cooling tie guan yin jelly. topped with a tea prune and drizzled with black sugar syrup. On the side is freshly cooked mixed pearls in black sugar syrup. I am not too sure why they served the pearls separately, I thought it would be visually more stunning if it is served together with the snowflake ice. Not as sweet compared to the mango snowflake ice, but the hint of tea fragrance, lightness and black sugar syrup was a clear winner for me.

Yoghurt-Berry Snowflake Ice 3/5

For those that does not really have a sweet tooth and prefer something sour, the Yoghurt-Berry Snowflake Ice ($9.90) will be your choice. The healthy yoghurt shaved ice is covered with fresh bananas, strawberries, blueberries and topped with a tangy mulberry sauce.

The seating capacity at Smoothie House is actually quite small. If you do not want to join the long queue, I do quite like the idea of the handy takeaway container for the snowflake ice dessert.

For the opening special on 6th, 7th and 8th May 2016. Customers can savour a free healthy size Mango Snowflake Ice with every purchase of a sharing size snowflake ice.

On Mother's Day 8th May 2016, the first 10 customers at every hour can relish a sharing size Mango Snowflake Ice at only $2 when they bring along a parent.


Smoothie House
Westgate
3 Gateway Drive
#01-08
Singapore 608532
Tel: +65 67105567
Facebook
Website
Nearest MRT: Jurong East (EW Line, NS Line)

Opening Hours:
Daily: 11am - 10pm

Direction: 
1) Alight at Jurong East MRT station. Take Exit D. Walk to destination. Journey time about 3 minutes. [Map]

Jiang Nan Chun (江南春) @ Four Seasons Hotel Singapore - Revamped With An Even More Impressive Menu

Jiang Nan Chun at Four Seasons Hotel Singapore has finally re-opened after months long renovation. Spotting an elegant interiors and furnishings from the wood cravings to the handmade ceramic floor titles, the restaurant manifests the beautiful river villages along the south of Yangtze river. It felt like having a gastronomic dining experience on board an ancient junk, sailing through a calm Yangtze river.

Alfonso Tea ($11/pax)

Besides fine wine and premium tea, Jiang Nan Chun has 8 exclusive cocktails that concocts whiskey and sake with tea. I have something light, fruity and refreshing in the Alfonso Tea ($11/pax). For a change and something different, the easy to drink tea cocktail will be a good choice to pair with food.

Signature Jiang Nan Chun Peking Duck 4.5/5

A visit to Jiang Nan Chun is not complete without having the Signature Jiang Nan Chun Peking Duck ($98/duck). Undergo 14 hours of preparation and roasted in a customised mesquite wood oven, the duck carves at table side emits an aromatic scent when it makes its entry.

Signature Jiang Nan Chun Peking Duck 4.5/5

There is three ways to enjoy the peking duck. First, the thinly sliced skin is dipped with sugar to appreciate the crispiness and aromatic scent that has infused into the skin during the roasting process.

Signature Jiang Nan Chun Peking Duck 4.5/5

The second way to enjoy the peking duck's skin is to topped it with caviar. This is my first time being introduced to the way of eating it. I am surprise how the combination elevated the whole enjoyment to the next level, giving it an umami punch.

Signature Jiang Nan Chun Peking Duck 4.5/5

The last way to enjoy the peking duck is the tradition method of eating it as a wrap. Diners have a choice between the plain and scallion wraps. It also comes with two dfferent sauces. One salty and one sweet, the Peking and Cantonese style of eating peking duck.

Soft Shell Prawns with Sliced Almond and Crispy Rice 4.5/5

Besides the peking duck, the Soft Shell Prawns with Sliced Almond and Crispy Rice ($15 per serving) is a must try. The soft shell prawn with almond and crispy rice are coated in a very special spiced sauce that is very addictive. The sauce somehow reminds me of eating potato chips. You just can't stop at one.

Dim Sum Trio 4.2/5

Next up is the Dim Sum Trio that gives a glimpse of the dim sum offering at Jiang Nan Chun. On the plate there is the Crispy Puff Pastry with Black Pepper Beef ($3/pc), Steamed Shrimp Dumpling with Eryngii Mushroom ($2/pc) and Char Siew Sliders with Pickled Green Chilli ($15 per serving). Different from other dim sum places, the serving here is by individual portion and hence diners can try a bit of everything. The crispy puff pastry stood out with its texture that is made up of impressive 17 layers of pastry skins. The kurobuta pork done in char siew style provide a fresh air to the usual kong bak pau too.

Sea Whelk, Maka, Dried Scallops and Pork Ribs Soup 4.2/5

The double boiled Sea Whelk Soup ($38/pax) comes with Maka Ginseng, Dried Scallops and Pork Ribs. The soup is light but yet rich in flavour, well extracting the essence of the ingredients for a nourishing and comforting bowl of double boiled soup.

Steamed Cod Stuffed with Mushrooms and Water Chestnuts in Paper Roll 4.8/5

Steamed Cod Stuffed with Mushrooms and Water Chestnuts in Paper Roll 4.8/5

I was very impressed with this dish, Steamed Cod Stuffed with Mushrooms and Water Chestnuts in Paper Roll ($38/pax). Initially I thought the cod dish was wrapped in cabbage but it turned out to be rice paper roll. Those that used for Vietnamese roll. The wrap not only holds the flavours from the cod fish, mushrooms and water chestnuts together, at the same time did not interfere or steal the show from the main casts. The shaved truffle is like jewels on the crown, elevating the flavours to a new dimension.

Wagyu Beef Oxtail with Lemongrass Infused Oil 4.2/5

For a fine dining restaurant like Jiang Nan Chun, I was rather surprise to see claypot dishes on their menu. In actual fact, there are 11 claypot dishes on the menu. I only manage to try the Wagyu Beef Oxtail with Lemongrass Infused Oil ($32 per serving). Comes in a rich and robust sauce, the wagyu beef oxtail literally melted in the mouth after a good 30 hours of slowing cooking it. It is one of those dishes that you simply cannot resist ordering a bowl of rice to go with it.

Avocado Cream, Coconut Sorbet, Osmanthus Jelly, Cocoa Nibs 3/5

The Avocado Cream dessert ($14/pax) was a bit disappointing for me. While I like the coconut sorbet, osmanthus jelly and the cocoa nibs the whole execution felt like a family where the members don't communicate with one another.

Yoghurt Cream, Mung Beans, Longan, Chia Seed, Sour Plum Granite 3/5

The Sour Plum Granite ($14/pax) with yoghurt cream, mung beans, longan and chia seed was kind of complex with the different layers of flavours. I would rather have it simple and refreshing without the others distraction.

Crispy Puff Pastry with Almond Cream 4/5

Do be careful when eating the Crispy Puff Pastry with Almond Cream ($12/pax). Encased inside the crispy puff pastry is the lava almond cream which will ooze out like your liu sha bao. I thought the shape looks a bit like a yam basket and if the almond cream can be substituted with orh nee, that will be more exciting.

The newly revitalized Jiang Nan Chun embodies the concept of Xiang Le Zhu Yi or the principle of enjoyment and happiness, which implies that food has the ability to transcend the body's appetites to fulfill the aspirations of the mind and soul. This makes how and why you eat as important as what you eat.


Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317220
Facebook
Website
Nearest MRT: Orchard MRT (NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Walk to Hilton Hotel. Go to level 2. Follow the passage way to Four Seasons Hotel. Walk to destination. Journey time is about 12 minutes. [Map]