Showing posts with label Vermicelli Roll. Show all posts
Showing posts with label Vermicelli Roll. Show all posts

Wednesday, March 18, 2020

SHAO @ Frankel Avenue - Discovery Of Some Unique Dishes Such Crispy Baby Pomfret, Sotong Sausage And More


After seeing some interesting food pictures on social media, I gathered my foodie friends to check out SHAO at Frankel Avenue on a Saturday afternoon for lunch. The restaurant is located at the very end of the row of shophouses along Frankel Avenue. Interestingly for a Chinese restaurant, there are only square tables. The 11 of us have to sit in 2 rows which is quite awkward for sharing Chinese communal dishes.

Crispy Baby Pomfret 3/5

An exciting dish on the menu is the Crispy Baby Pomfret ($16). Deep-fried until crispy, it can be eaten whole without the worry of fish bones. Of course, you can't expect a lot of meat from the tiny pomfret. This dish is simply executed to enjoy the crispiness.

Salted Egg Yolk Yam 4/5

The Salted Egg Yolk Yam ($12) is drenched in a delicious and addictive salted egg yolk sauce. The delightful bite has a slight crunch which I enjoyed, and I still can taste the yam flavour.

Sotong Sausage 4.5/5

Another unique dish that I don't get to see at Chinese restaurants is the Sotong Sausage ($22). Unlike the usual pork sausage, the sotong sausage has a more textural bite from its bouncy texture. It is almost like having a piece of fish cake.

Stir-Fried Luffa with Egg & Seafood 4/5

I am not sure you are a fan of luffa, but I like its softness that comes with a little crunch. The Stir-Fried Luffa with Egg & Seafood ($28) at Shao is well-executed absorbing the sweetness of the seafood. What I find it weird is the fried egg which seems out of place. I thought it would be more enjoyable if the egg is cooked with the stock into an eggy gravy.

Gai Choy with Roast Pork Belly Claypot 4.5/5

A dish that my dining friends have mix opinions is the Gai Choy with Roast Pork Belly Claypot ($38). Gai Choy is also known as Chinese mustard greens. It has a bitter taste or some called it mustardy that is not well received by many. However, I love this acquire taste which is a flavour I have grown up with. The pairing with roast pork belly further flavoured the mustardy greens.

Steamed Crab with Vermicelli 3.8/5

Another dish the dining group has mix opinions is the Steamed Crab with Vermicelli ($78). Due to the size of the crab used, there is very little crab meat. Hence some felt it is not worth the cost. Others thought that the sauce is too garlicky, overpowering the sweetness of the crustacean. I actually like the strong garlic flavour which gives the dish a beautiful aroma, with the vermicelli soaking up the richness.

Wok Fried Hor Fun 2.8/5

Among the dishes we tried, the Wok-Fried Hor Fun ($12) was probably the least favourite. It lacked the wok hei that gives life to the rice noodle.

Sliced Fish Claypot "Pao Fan" Porridge 3.8/5

Last but not least, we wrapped up our dinner with the Sliced Fish Claypot "Pao Fan" Porridge ($28/$48). The portion is good for 2-6 pax. The porridge consists of both fluffy and crispy rice bathing in a hot pipping, delicious chicken-based soup with fish slices. It is a comforting dish for a cold, raining day.

117 Frankel Ave
Singapore 458232
Tel: +65 66109233
Nearest MRT: Bedok (EW Line)

Opening Hours:
Mon-Thu: 11am - 3pm, 5 - 11pm
Fri-Sat: 10am - 3pm, 5pm - 12midnight
Sun: 10am - 11pm

1) Alight at Bedok MRT. Take Exit B or C. Walk to Bedok Bus Interchange (Stop ID 84009). Take bus number 32. Alight 8 stops later. Walk to destination. Journey time about 25 minutes later. [Map]

Sunday, September 15, 2013

Tim Ho Wan (添好運) @ Toa Payoh Central


With the opening of Michelin Star Dim Sum Restaurant, Tim Ho Wan (添好運) at Plaza Singapura earlier this year in April, snaking long queues has been spotted daily at the restaurant. Business was so good that they have to suspend their takeaway counters as well as abolishing the SMS queuing system. For those that has not tried their dim sum, good news as Chef Mak has opened a second outlet at Toa Payoh Central bringing the famed dim sum to the heartland.

Prawn Dumpling 4/5

The Prawn Dumpling or Har Gow ($5.50 for 4pc) was filled with succulent prawns wrapped by the thin but yet sturdy skin which did not break when I picked it up with my chopsticks.

Steamed Spinach Dumpling with Shrimp 4.2/5

In my previous visit, I did not get to try this. The Steamed Spinanch Dumpling with Shrimp ($3.80 for 4pc) was wrapped in a thin and transparent skin with generous spinach and prawn fillings. A delectable execution tat has different flavours and textures working harmoniously.

Congee with Lean Pork, Century Egg & Salted Egg 4/5

The Congee with Lean Pork, Century Egg & Salted Egg ($4.20) may looked bland but it actually quite tasty, smooth and silky.

Pan Fried Carrot Cake 4.2/5

I believed that Tim Ho Wan has tweaked the recipe for the Pan Fried Carrot Cake ($4.50 for 3pc) a bit. The previous time I had it, it was not as crispy and firm. Flavour wise it was also on the lighter side but now its more fragrant.

Steamed Egg Cake 4.5/5

One of the big 4 heavenly king dim sum at Tim Ho Wan, the Steamed Egg Cake ($3.80) never failed to bring a smile to me with its sweet eggy flavour and spongy texture. This is something that is not commonly served in other dim sum restaurant.

Baked Bun with BBQ Pork 4.2/5

There were mixed review of Tim Ho Wan's signature Baked Bun with BBQ Pork ($4.50) when it first opened at Plaza Singapura. Tim Ho Wan Singapore has since tweaked the recipe and accordingly to someone who has tried the same item in Hong Kong, the Singapore version is now closer to what she had in Hong Kong. Now the baked bun has a sweet crispy custard layer on the exterior compared to the previous version I had while it also reduced the sweetness level of the fillings. I actually tasted quite similar to Bo Luo Bao with the sweet custard exterior.

Steamed Chicken Feet with Abalone Sauce 4.2/5

Tim Ho Wan has come up with 6 new dishes exclusively only at the Toa Payoh outlet. However these are only monthly specials and the line-up with change every month. One of these 6 new dishes is the Steamed Chicken Feet with Abalone Sauce ($5). Chicken feet is one of those item I will definitely order when I have dim sum and I am glad Tim Ho Wan finally introduced it. I also find that the abalone sauce is a good change to what we usually have in Singapore.

Wasabi Salad Prawn Dumpling 4.5/5

As Chef Mak has mentioned in his earlier interview, he realised Singaporean loves their fried food. Hence it is not a surprised to see Wasabi Salad Prawn Dumpling ($5) being one of the 6 new dishes. Stuffed with big succulent prawns and fried to a nice golden brown, both adults and children will definitely love it.

Vermicelli Roll with Sweet and Sesame Sauce 3/5

The other new dish is the Vermicelli Roll with Sweet and Sesame Sauce ($4.20). I enjoyed the flavour and texture of the roll but I doubt this will be greatly accepted by the local as its plain vermicelli roll without fillings.

Fried Noodle with BBQ Pork and Soy Sauce 3/5

I know the people in Hong Kong loves their congee and noodles for breakfast or dim sum but I doubt Singaporean shares the same palate for it. As a dish itself, the Fried Noodle with BBQ Pork and Soy Sauce ($6.00) was delectable with springy noodles. I am just not sure whether Singaporean will order it for dim sum.

Deep Fried Dumpling with Salted Meat 4/5

The Deep Fried Dumpling with Salted Meat ($3.80) is a new dim sum dish not many Singaporean is familiar with. Accordingly to what I know, this is quite popular in Hong Kong. The deep fried dumpling is actually hollow in the middle filled only about a quarter in it with salted meat. The highlight of this dim sum item is the chewy texture of the deep fried dumpling. The more I chewed on it the more I enjoyed it.

Mango Pomelo Sago 3.5/5

The Mango Pomelo Sago ($5.00) need not much introduction since its a popular local dessert. I only hope that there were more chunky mango flesh to give it a sweet finishing.

Tonic Medlar & Osmanthus Cake 4/5

The Tonic Medlar & Osmanthus Cake ($3.50) is still as good since I last had it. It was subtle, gelatinous and not overpowering sweet.

I am actually glad to see that Tim Ho Wan has bring its famed dim sum and probably the cheapest Michelin Star restaurant to the heartland. With the second outlet, hopefully the crowd will be thinner and more people can enjoy the delectable dim sum. Look out for the third outlet that will be opening in Bedok.

Tim Ho Wan (添好運)
ERA Centre
450 Toa Payoh Lorong 6
Singapore 319394
Tel: +65 64832000
Nearest MRT: Toa Payoh (NS Line)

Opening Hours:
Daily: 11am - 10pm

Alight at Toa Payoh MRT station. Take Exit A. Walk to HDB Hub where POSB is located. Exit HDB hub and cross the road. Walk to ERA Centre which is on the right. Journey time about 5 minutes. [Map]