Zui Yu Xuan Teochew Cuisine @ Amoy Street - Launches 5-Course Signature Set Menu At $50++ Per Pax

For a limited period from 1 December 2020 to 17 January 2021, Zui Yu Xuan Teochew Cuisine at Amoy Street has launched an exclusive 5-Course Signature Set Menu showcasing classic Chinese comfort foods for only $50++ per pax (minimum two pax, available for dinner only). Diners have the option of picking dishes from the different categories (appetiser, meat, seafood, vegetable and rice/noodle). However, diners at the same table have to select the same dishes except for the seafood course.

Deep-Fried Homemade Puning Beancurd, Pig Trotter Terrine, Deep Fried Ngoh Hiang 4/5

For the 5-Course Signature Set Menu, we started with a trio of appetisers. From left to right, we have Deep Fried Homemade Puning Beancurd, Pig Trotter Terrine and Deep Fried Ngoh Hiang. All the items are available on their a la carte menu, and the platter allows customers to have a glimpse of the dishes.

Pan Fried Kurobuta Pork Cutlet 4.2/5

Worthy of your calories is the Pan Fried Kurobuta Pork Cutlet accompanied by achar on the side. I am not sure what the sauce is, but more importantly, it is not overly sweet, complementing the tender and juicy pork cutlet. The other meat selections on the menu are Braised Duck with Beancurd and Crispy Pork Rib Marinated with Plum Sauce.

Live Boston Lobster Wok Baked with Fermented Bean and Garlic 3.8/5

Teochew Steamed Threadfin Tail 4/5

For the seafood selection, diners can choose between the Live Boston Lobster Wok Baked with Fermented Bean and Garlic and Teochew Steamed Threadfin Tail. If you prefer the more robust flavour, opt for the lobster with a rich fermented bean flavour, accentuated by the garlic aroma. Personally being a Teochew, I like my steamed fish. Hence, I would go for the light, and refreshing Teochew steamed threadfin tail.

Homemade Vegetable Skin Beancurd Braised with Crab Meat 4.2/5

For the vegetable dish, diners can choose from the Kai Lan Stir-Fried with Dried Sole Fish, Wok-Fried Asparagus and Homemade Vegetable Skin Beancurd Braised with Crab Meat. I had the silky tofu paired with sweet crab meat, simple but yet deliciously good.

Wok Fried Kway Teow with Diced Kai Lan and Preserved Radish

Wrapped up the 5-Course set meal with either the Wok-Fried Kway Teow with Diced Kai Lan and Preserved Radish or Fried Rice with Diced Chicken and Preserved Olive Leaves. I had the wok-fried kway teow infused with smoky wok hei with delightful crunchiness from the diced kai lan.

Double Boiled Pork Broth in Golden Pumpkin Bowl 4.5/5

The Jumbo Group of Restaurants has also collaborates with renowned Taiwanese Chef Huang Ching Biao, where he will pass on his treasure trove of recipes and experiences to Jumbo's suite of talented chefs. Kickstarting the collaboration is several new dishes at Zui Teochew Cuisine restaurants, Chui Huay Lim Teochew Cuisine and Zui Yu Xuan Teochew Cuisine. One of the new dishes is the Double Boiled Pork Broth in Golden Pumpkin Bowl ($12.80 per person). Inside the pumpkin bowl is generous servings of minced pork, water chestnut, and dried conpoy in fragrant pork broth, complemented by the pumpkin's subtle sweetness.

Beef Short Ribs with Asparagus in Red Wine Sauce 4.5/5

Beef lovers will enjoy the robust and decadent Beef Short Ribs with Asparagus in Red Wine Sauce ($18 per person). The succulent beef short ribs are first deep-fried, and then slow braised in red wine, red yeast rice, garlic and onions till tender.

Pan Fried Shrimp Paste and Pomfret Dumpling

Chef Huang will introduce more dishes in the first quarter of 2021. I was lucky to taste the Pan Fried Shimp Paste and Pomfret Dumpling before it is introduced. Thinly sliced pork lard is wrapped in fresh shrimp paste and topped with fresh whole pomfret and pan-fried. The highlight is the addition of pork lard that intensifies the flavours of the shrimp and pomfret. It is definitely a new dish that deserved to be introduced in 2021.

As a former chef in the Taiwanese presidential kitchen, the acclaimed Chef Huang Ching Biao definitely is an exciting introduction to the talented team in Jumbo. Having a glimpse of some of the new dishes, it really makes me look forward to the new creations in 2021.

Note: This is an invited tasting.


Zui Yu Xuan Teochew Cuisine
130/131 Amoy Street
Singapore 049959
Tel: +65 67883637
Facebook
Website
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 11pm

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the street. Walk to Amoy Hotel. It is located opposite Amoy Hotel. Walk to destination. Journey time about 3 minutes. [Map]

Brasserie Les Saveurs @ St Regis Singapore - Unveiled New A La Carte Menu Under New Executive Chef

Brasserie Les Saveurs at St Regis Singapore welcomes new Executive Chef Thibault Chiumenti at the helm. With his appointment, he has revamped the a la carte menu to provide diners with an indelible French brasserie-style experience, with the familiar and rich flavours of traditional French cuisine.

Tartare de Boeuf au Couteau 4.5/5

We kick-started the dinner with the Tartare de Boeuf au Couteau ($42). The hand-cut beef is chopped to tender and mixed with cornichons, capers, shallots, mustard, mayonnaise, ketchup balsamic and tobasco, for flavours and textures. It also comes with a confit egg yolk on top the tartare and homemade fries at the side.

Salad de Crabe 4.8/5

The Salad de Crabe ($32) is one of the better crab meat salads that I have eaten. It uses succulent and sweet de-shelled Alaskan crab meat tossed in celeriac remoulade, dill and yoghurt dressing. The dots around the plate are paprika mayonnaise which lends a tinge of spice to the crab meat.

Pate en Croute 4.2/5

The Pate en Croute ($34) is a labour of love due to its lengthy preparation process. The terrine comes with a pastry encasing the terrine in it which comprises of pork and foie gras pate flavoured with pistachios, herbs and onion compote.

Escargots de Bourgogne 4/5

The Escargots de Bourgogne ($21) is sourced from France and poached in a court bouillon. They are then baked in garlic butter, allowing the buttery sauce to melt into the meat, elevating the whole enjoyment.

Foie Gras Poele 4/5

A delicacy in French cuisine is the foie gras. At Brasserie Les Saveurs, the Foie Gras Poele ($34) is paired with poached apple and gingerbread coulis. The simplicity of pan-searing the foie gras and showcasing it in its natural form allows the appreciation of its rich, buttery and delicate flavour.

Bisque de Homard 3.8/5

For something comforting, there is the Bisque de Homard ($22). The lobster bisque is creamy, but I felt it lacked the robustness from the crustacean's flavour. The bonus is that you get a whole lobster claw in it.

Noix de Saint Jacques 4.2/5

Moving to the mains, from the sea we have the Noix de Saint Jacques ($52) using scallops from Hokkaido. The beautiful dish with juicy and plump scallops came in a lentil ragout and paired with shimeji mushrooms and green asparagus for textures.

Steak Frites 4.5/5

Not to be missed is the classic Steak Frites ($68). The slab of grilled wagyu ribeye is huge and cooked to tender. Accompanying the beautiful steak is the homemade french frites and bearnaise sauce.

Cassoulet en Cocotte 4.2/5

The Cassoulet en Cocotte ($46) is like a treasure pot. Digging into the pot, not only will you find a whole confit duck leg, there are even pork sausages, pork belly, paimpol beans and carrot. The considerable portion probably is good for two.

Bar en Croute de Sel 4.5/5

For large dining group, diners can look forward to hearty sharing platters such as the Bar en Croute de Sel ($68). The whole sea bass is baked in salt crust to seal the moisture and natural sweetness of the fish. It is served with the tangy beurre blanc sauce to intensifies the flavour of each bite. Do note that this will take at least 30 minutes of preparation time. Be cautious of fish bones if this is shared with children.

Creme Brulee 4.2/5

Ending the dinner on a sweet note, we tried a couple of the desserts. First is the Creme Brulee ($18). The portion is quite huge with a creamy custard base that comes with a layer of crackling caramelised sugar top.

Tatin de Pommes 4.2/5

Another delightful dessert is the Tatin de Pommes ($22). I like the fact that it is not overly sweet with crunchy apple. The apple tarte tartin comes with honey fig ice cream, that brightens up the enjoyment.

Mille-Feuille Traditional Vanille 4.2/5

Last but not least, go for the Mille-Feuille Traditional Vanille ($18) if you prefer something lighter. Vanilla bean cream is sandwiched within layers of delicate Napoleon pastry sheets.

If I am not wrong, the new a la carte menu by Executive Chef Thibault Chiumenti is to bring things back to basic, showcasing the rich and familiar flavours of traditional French cuisine with culinary finesse.

Note: This is an invited tasting.


Brasserie Les Saveurs
St Regis Hotel
Lobby Level
29 Tanglin Road
Singapore 247911
Tel: +65 65066860
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours: 
Breakfast (Daily): 630am - 1030am
Lunch (Monday - Saturday): 12pm - 2pm
Dinner (Daily): 7pm - 1030pm
Brunch (Sunday): 12pm - 3pm
Afternoon Tea (Monday - Saturday): 3pm - 5pm
Afternoon Tea (Sunday): 4pm - 6pm

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 onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. Turn left onto Tanglin Road. St Regis is just beside Tanglin Shopping Centre. Journey time about 15 minutes. [Map]

L'Entrecote The Steak & Fries Bistro @ Custom House - New Outlet With An Alfresco Bar Facing The Waterfront

L'Entrecote The Steak & Fries Bistro has opened a new outlet at Custom House. Besides showcasing the signature menu from its beloved Duxton Hill flagship restaurant, there is a new alfresco L'Entrecote Bar for guests to enjoy the beautiful waterfront view over a tipple or two.

Lillet Vive and Ricard 

L'Entrecote Bar offers a variety of classic tipples, but the main draw is a trio of French aperitifs. I had the Lillet Vive ($10 per glass) and Ricard ($8 per glass). The Lillet Vive is a refreshing wine-based tonic with mint, strawberry and cucumber that is perfect for the Singapore weather. However, the Ricard with an anise-flavoured profile is a bit acquire for me. Last but not least, the Cuvee de L'Entrecote ($12 per glass) that is from the bistro's own winery in the South-east of France.

La Planche De Charuteries et Fromages 4/5, Beef Tartare Toast 4.2/5

Diners can also pair their tipples with a panoply of bar bites on the menu. Great for sharing is the La Planche De Charcuteries et Fromages ($38). On the platter board, there are camembert, comte, Sainte-Maure, duck rillette, pate en croute, pistachio studded country pate and duck foie gras terrine. The sumptuous plate is complemented with nuts, condiments and hunks of warm baguette. A delectable bite-size bar bite is the Beef Tartare Toast ($6/pc). The traditional beef tartare is topped on crispy toasted French baguette.

Deep Fried Frog Legs 3/5

I thought it was quite smart of L'Entrecote to shape the Deep Fried Frog Legs ($18) to look like chicken wings. With the texture and taste, similar to chicken, diners may mistake it as chicken. I love frog leg for its tender texture, but I find the execution here a bit on the dry side.

Wagyu Beef Cubes 4.2/5

L'entrecote is famed for its steak with its legendary sauce. To feature its signature dish on the bar bites menu, it has re-interpreted it as a Wagyu Beef Cubes ($22) dish with the legendary sauce as a dipping sauce. The sauce was so good that I was hoping for a more substantial piece of beef cut to appreciate it.

Porcini, Wild Mushroom and Comte Tarte Flambee 4/5

If you feel that you are still hungry and needed something more substantial, there is the tarte flambee, a speciality Alsatian flatbread. We tried the Porcini, Wild Mushroom and Comte Tarte Flambee ($26) and Escargots, Garlic, Parsley, Butter and Onions Tarte Flambee ($24). We are split in our preference. Some like the sweetness from the caramelised onion with the escargots while others enjoyed the creaminess from mushrooms. I preferred the mushroom tarte flambee though.

Escargots, Garlic, Parsley, Butter and Onions Tarte Flambee 3.5/5

Note: This is an invited tasting.


L'Entrecote The Steak & Fries Bistro
Customs House
70 Collyer Quay
#01-01
Singapore 049323
Tel: +65 66907565
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Thu: 12pm - 3pm, 6pm - 1030pm
Fri: 12pm - 3pm, 6pm - 11pm
Sat: 530pm - 11pm
Sun: 11am - 5pm

Direction:
1) Alight at Raffles Place MRT station. Take Exit B. Walk to Clifford Centre. Cut across the building. Go to 2nd floor, take the overhead bridge link across the road. Walk to destination. Journey time about 8 minutes. [Map]

An Illuminating Christmas At Pan Pacific Singapore

This year Christmas function at Pan Pacific Singapore is held at the new built Keyaki Garden Pavilion that is located in the beautiful Japanese Garden. Overlooking the skyline of Marina with a lush green landscape and a koi pond, the garden pavilion seating up to 40 pax, can be tailored to different events, perfect of the festive seasons. In addition, the various F&B establishments at the hotel will be also rolling up different festive menus as well as gourmet takeaways.

Homemade Pork Pate Terrine

Cabernet Wine Poached Pigeon

From their popular buffet restaurant - Edge, we are served the Homemade Pork Pate Terrine and Cabernet Wine Poached Pigeon. The homemade pork pate terrine comes with smoked green tomato, peppercorn and tonne de savoy beignet. This is best to have together with some warm bread. As for the cabernet wine poached pigeon, it comes with chestnut barley risotto. The pigeon is cooked to a beautiful pink which tasted really lovely.

Braised Parma Ham in Supreme Stock accompanied with Turkey Wanton

What impressed me most is the dish from Hai Tien Lo, Braised Parma Ham in Supreme Stock accompanied with Turkey Wanton. Two different types of ham are used in the dish, perfuming it for that extra flavour. For those that dislikes the porky taste, the clever use of the turkey for the wanton is a delicious rendition.

Grilled Lobster with Spicy Cod Roe Sauce

One of the latest addition to the restaurants at Pan Pacific Singapore is the Japanese restaurant - Keyaki. We had the Grilled Lobster with Spicy Cod Roe Sauce. What stole my heart is the cracker that is packed with the crustacean flavour.

Baked Eight Treasures Turkey

This year Pan Pacific Singapore has created the Baked Eight Treasures Turkey ($178) which is baked in lotus leave. In the turkey you can find stuffing such as chestnuts, yam, mushroom, Chinese sausage, red date, wolfberry, gingko nut and dried shrimp. An Asian take of the tradition turkey which is a winner for me, that will suit the local palate.

Choco Choux Sapin Tart

Besides the gourmet roasts for takeaway, there are other Christmas log cakes and sweet treats selections too. Looking magically christmassy is the Choco Choux Sapin Tart ($65, 1kg).

D24 Durian Pandan Log

For the log cakes, there are D24 Durian Pandan Log ($70, 1kg), Strawberry Rhubarb Buche De Noel ($70, 1kg) and Gianduja Caramel Log ($70, 1kg). I am not a cake person but these log cakes created by Pastry Chef Eddy Yau are not over sweet, delicious and well balanced in flavours.

Strawberry Rhubarb Buche De Noe

From 12 November to 26 December 2018, guests may order the festive goodies at Pacific Marketplace (level 1) or via online orders at pacificmarketplace.sg, and collect their purchases at Pacific Marketplace between 1130am and 9pm. Enjoy 15% early bird savings for orders made from 12 to 30 November 2018. To place an order, speak with us at 6826 8240, email dining.ppsin@panpacific.com, or visit pacificmarketplace.sg.

Note: This is an invited tasting.


Pan Pacific Hotel Singapore
7 Raffles Boulevard
Singapore 039595
Nearest MRT: Promenade (CC Line, DT Line)

The Guild @ Keong Saik - Celebrates The Craft Of Small Scale Producers With Independent Craft Beer And Homemade Comfort Food

The Guild at Keong Saik is a restaurant and bar put together by Hong Kong’s Young Master Brewery and Chef Vinny Lauria. Known to be currently the most acclaimed craft brewery in Hong Kong, the drinks menu features a total of 19 craft beers, alongside a rotating selection of independent craft beers from top-tier international breweries. With the drinks taken care of, Chef Vinny and Sous Chef Alton Huang concentrate on churning out dishes that are built on the works of small-scale, artisanal producers.

Young Master has two breweries in Hong Kong producing their signature range - Cha Chaan Teng Gose, Classic Pale Ale, and 1842 Island imperial IPA, which you get to try all three, together with their seasonal and limited releases.

Accompanying the brews are dishes that aim at delivering the taste of comfort, hence expect pretty highly flavoured food. Salt & Vinegar Fries ($8) is a very down-to-earth starter which was wiped out in minutes. It reminds me of my mum's Asian style soy sauce potato strips but done in a British manner.

Freshly Shucked Oysters 3.5/5

Sourced from Singapore’s only oyster farm off Pulau Ubin, I was surprised by the likable texture of the Freshly Shucked Oysters ($6/pc). Those big and voluptuous oysters may be appealing to some, I find these relatively smaller local breed much appetizing with a balance of firm meat and less brinier taste.

Fried Oysters 3.8/5

Inspired by egg benedict, these Fried Oysters with Hollandaise, Chilli, Pickled Shallots ($7/pc) are really delicious. When the dish is mostly fried items, a complementary dip is important. For these crusted oysters, the lemony hollandaise brilliantly took on that role.

Market Fish 3.8/5

From our local fish market, the market fish of the day was Pomfret with Smoked Eel Consomme ($9). Seeing our local pomfret given a French touch was impressive and the respect given to this fish translates to a deeper appreciation of its texture.

Brawn Terrine 3.5/5

To make pig's head palatable, it all boils down to chef's execution or at least based on my previous experience at Dehasa, where such dish was made memorable. As ravenous as that might sound, it can be quite an experience trying out this ingredient. Chef Vinny's Brawn Terrine ($12) is demure but assertive. The spicy pickled veg cuts away some of the greasiness while the charred bread soaks up all the juice and flavours within. The bread, however, was too harshly charred, causing the edges to be bitter and inedible.

Charred Sweet Corn 3.5/5 and Tang O 2.5/5

From the vegetables menu, we had Charred Sweet Corn ($12) and Tang O ($9) with fermented chilli. While I applaud their effort in westernizing many of our local ingredients, serving that few leaves of Tang O in a side plate is just stretching the concept a bit too much. The Charred Sweet Corn was good though, it was creamy with crunchy butter grits, and charring the sweet corn teases out its sweetness by a notch.

Grilled Sweet & Spicy Bacon 3/5

The Mains are even richer in taste, providing all the taste and grease for your beers. The thick-cut Grilled Sweet & Spicy Bacon ($28) were solid with flavours, exuding strong hues of smoky taste in every bite.

Mac n Cheese 3/5

For Chef Vinny's favourite Mac n Cheese ($18). It may appear similar with the rest but one could taste the subtle elevation brought about by the house-cured egg yolk.

BCM Tagiatelle "Bolo" 2.8/5

The BCM Tagiatelle "Bolo" ($22) is a good attempt but the delicate handmade pasta is tasked to handle too many ingredients. The pork ragu and pickled shitake with the chilli would have been enough. The liver simply overwhelms the rest.

Butter Roasted Chicken 3/5

I must say I love the presentation of this Butter Roasted Chicken ($25). It would have been too goody-goody, if not for that single chicken feet playfully tied to its body. Tender meat with just a touch of seasoning, this simple dish is a respite from all the rich dishes.

Buah Keluak Ice Cream 4/5

Despite a heavy meal, the nutty and chocolaty Buah Keluak Ice Cream leaves one craving for more with that elusive earthy and nuttiness.

Drinks are the drawn but the accompanying food match up equally to give that buzz. Be it the façade, interior design, drinks or food menu, I find each element of The Guild well thought out, giving it a strong identity amongst the establishments along Keong Siak Road.

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.


The Guild
55 Keong Saik Road
#01-01
Singapore 089158
Tel: +65 62241262
Facebook
Website
Nearest MRT: Outram Park (EW Line, NE Line)

Opening Hours:
Wed-Sun: 5pm - 12midnight
(Closed on Mon-Tue)

Direction:
1) Alight at Outram MRT station. Take Exit H. Walk to Keong Saik Road. Walk to destination. Journey time about 5 minutes.  [Map]