East Treasure Chinese Restaurant @ Woods Square - Bringing Their Delicious Chinese Cuisine To The North

East Treasure Chinese Restaurant at Clarke Quay has opened a new outlet at Woods Square. The Chinese restaurant under the Astons Group has been one of our favourite Chinese restaurants. Together with a few foodie friends, we went down to the new outlet.

We started with some light snacks to kick start the dinner. Artisanal done is the Wasabi Mayo Crabstick ($32) served in an ice cream cone. The wasabi is very subtle, overpowered by the pungent mayonnaise. Nothing special to shout about, but I do applaud the modern interpretation of Chinese cuisine.

White Bait 3.5/5

Prawn Roll 3.8/5

The other two light snacks we have is the White Bait ($24) and Prawn Roll ($24). They are very addictive with their delightfully crispy bites.

Double Boiled Crocodile Soup 4.5/5

A signature at East Treasure is their Double Boiled Crocodile Soup ($80). I have been a fan of their tonic that is packed with depth and robustness from the herbal sweetness. If you are not into exotic meat, worry not, as crocodile meat is exactly tasteless like chicken.

East Treasure Smoked Duck 4.8/5

Another must-have signature item at East Treasure is the East Treasure Smoked Duck ($58). The duck is dry-aged for 60 hours in their dry-aging cabinet for a more intense flavour with crisper skin. It never failed to impress me.

Jian Gu Tou 4.2/5

A new dish on the menu is the Jian Gu Tou ($32) which pig trotters and other pork ingredients such as pig's skin, sio bak etc., are cooked in fermented soy beancurd. It felt like a celebrative festive dish. The sauce brightens up the whole enjoyment though it looks messy.

Gan Xiang Yu Tou (甘香鱼头) 4.5/5

Another beautiful dish on the menu is the Gan Xiang Yu Tou. The fish head is chunky and succulent with meaty fish flesh, coated in an aromatic sauce and spices. 

Stir Fried HK Kai Lan with Enoki 4.2/5

To my surprise, the Stir Fried HK Kai Lan with Enoki ($24) tastes exceptionally delicious and fragrant. I am not sure why but it could be the wok frying skill, retaining the delectable crunchiness.

Braised Vermicelli with Seafood 3/5

The Braised Vermicelli with Seafood ($38), unfortunately, was disappointing. The stock for the braised vermicelli lacks in flavour and depth. If they can fine-tune the dish, I am sure it will be another popular dish on the menu.


East Treasure Chinese Restaurant 
Woods Square
6 Woods Square
#01-07/08/09/10
Singapore 737737
Facebook
Website
Nearest MRT: Woodlands (NS Line)

Opening Hours:
Daily: 11am - 3pm, 530pm - 1030pm

Direction:
1) Alight at Woodlands MRT station. Take Exit 1 or 2. Walk to destination. Journey time about 5 minutes. [Map]

Usher In A Memorable Lunar New Year With Crystal Jade Restaurants

This upcoming Chinese New Year, Crystal Jade Group of Restaurants have put together an extensive festive line-up of dishes to suit all reunions - from convivial family gatherings to cosy, intimate affairs. A notable addition this year is a special takeaway set menu for five packed in a beautiful customised gift box made for gifting or personal enjoyment on top of the new exquisite dine-in dishes.

Season of Wealth Golden Scallop Yusheng 4.5/5

For this Lunar New Year, Group Executive Chef Foo has conjured a wholesome and healthful Season of Wealth Golden Scallop Yuseng ($108/$168) available at all Crystal Jade all fine-tuning restaurants. The refreshing yusheng with ikura and sweet scallop slices are boasted by crispy and crunchy from the abundance of fresh vegetables, fruits, housemade pickled vegetables, crispy rice, walnuts, deep-fried yam strips and Hsin Chu bee hoon. It is finished with an olive oil-based dressing with flower blossom syrup and plum sauce.

Crispy Charcoal Grilled Superior Sea Cucumber with Oyster Sauce 4.5/5

From Crystal Jade Palace, we had the Crispy Charcoal Grilled Superior Sea Cucumber with Oyster Sauce ($28). The delicacy is first braised then grilled briefly over binchotan imparting an alluring smoky accent

Braised Vermicelli with Scallop with Egg White Topped with Crispy Conpoy 4.2/5

The Braised Vermicelli with Scallop with Egg White Topped with Crispy Conpoy ($36 per portion) from Crystal Jade Palace may look assuming but permeated with flavourful rich seafood stock, fresh scallops and fried conpoy. I would recommend adding some vinegar to accentuate the full enjoyment.

Chilled Double-boiled Snow Pear with Snow Lotus, Osmanthus and Honey Lemon 4.2/5

Dessert wise, the Chilled Double-boiled Snow Pear with Snow Lotus, Osmanthus and Honey Lemon ($13.80 per pax) is light and refreshing and yet elegantly presented. 

Molten Taro Moo-moo Bun 4.8/5

A special dessert at Crystal Jade Palace is the Molten Taro Moo-moo Bun ($3.80 per bun. minimum 3pc). Encased inside the cow-shaped fluffy bun is fragrant orh nee, lightly pan-fried in the bottom for that extra crispy finish. The bun is further enlivens with the addition of sesame.

Braised Pumpkin Thick Soup with Steamed Egg White, Prawn and Crab Meat 4.5/5

Flavourful and vibrant is the bowl of comforting Braised Pumpkin Thick Soup with Steamed Egg White, Prawn and Crab Meat ($22 per pax) from Crystal Jade Dining IN. A layer of silky steamed egg white covered the thick soup rendered from robust chicken stock and blended pumpkin.

Roasted Irish Duck with Crispy Rice in Chef's Special Sauce

Available at Crystal Jade Golden Palace, Dining IN and Pavilion is the Roasted Irish Duck with Crispy Rice in Chef's Special Sauce ($52/$90). It is an interesting and unique way of appreciating the roasted duck. I like how the succulent duck, eaten together with the lettuce gives it a refreshing finishing.

Braised Fish Tofu with Shiitake Mushroom and Black Moss in Oyster Sauce 4.5/5

A dish that I adore is the Braised Fish Tofu with Shiitake Mushroom and Black Moss in Oyster Sauce ($26.80 regular) available at Crystal Jade Jiang Nan, Kitchen and La Mian Xiao Long Bao. The soft, bouncy fish tofu has such a delightful bite that it felt like palate has been caress by a soft pillow.

Fried Conpoy & Taro Glutinous Rice Wrapped in Lotus Leaf 4.2/5

New for the festive takeaway selection is the Fried Conpoy & Taro Glutinous Rice Wrapped in Lotus Leaf ($26). Chef Foo's rendition of this popular festive staple, studded with tender chicken pieces, conpoy, and fluffy cubes of taro, adds texture and flavour.

Chinese New Year dining at Crystal Jade restaurants will commence from 25 Jan 2021 (select outlets will be closed on 12 Feb 2021 – CNY Day 1) and set menus for up to five persons are available. Reservations can be made online via https://inline.app/booking/cj from 1 Dec 2020.

Festive takeaway goodies can be pre-ordered online at estore.crystaljade.com and outlets from 7 Dec 2020 to 28 Feb 2021, and available for collection at outlets from 25 Jan 2021.

Taste Paradise @ ION Orchard - Reopens After 7 Months Of Renovation With A Refreshed Menu

Taste Paradise at ION Orchard has finally reopened after seven months of renovation work with a refreshed menu by 32-year-old Executive Chef Chan Chung Sing and 58-year-old Executive Chef Chan Wing Kwong. The restaurant has also embarked on a new wine pairing dining experience, featuring over 200 exquisite labels from France, Germany, Italy, Spain, United States and Argentina.

Stewed Chicken Claw in Abalone Sauce 4.2/5

Stewed Chicken Claw is not an uncommon dish, but not many places do it well. Some places will deep-fry the claw for that layer of crispiness. I like the stewed method, which gives it a gelatinous layer accentuated by the delicious abalone sauce, made with dried abalone sauce, concentrated chicken broth and jinhua ham.

Crispy Golden Tofu 4/5

The Crispy Golden Tofu, though lightly seasoned, it is quite addictive with the contrasting crispy exterior and silky soft interior.

Double-boiled Sea Whelk with Kampong Chicken Soup 4.2/5

The Double-boiled Sea Whelk with Kampong Chicken Soup is a comforting entree to whet the appetite as well as lining the stomach for the upcoming dishes.

Signature Braised 10-Head Australian Dried Abalone in Abalone Sauce 4.8/5

For a luxurious enjoyment, one can go for the Signature Braised 10-Head Australian Dried Abalone in Abalone Sauce. It is braised under fork tender complemented by the delicious abalone sauce. Not known to diners, the chef takes a whole week to prepare the dish, from rehydrating to simmering and braising the dried abalone.

Stir-fried Japanese A4 Wagyu Beef Cube with Spring Onion in Black Pepper Sauce 4.2/5

Tender and juicy is the Stir-fried Japanese A4 Wagyu Beef Cube with Spring Onion in Black Pepper Sauce. The beautiful marbling of the beef is complemented by the piquant black pepper sauce.

Signature Charred Honey BBQ Kurobuta Pork 4.2/5, Crackling Pork Belly 4/5

Roasted meats are a staple in any Cantonese Chinese restaurant in Singapore. Hence you will also find them served at Taste Paradise. We had both the Signature Charred Honey BBQ Kurobuta Pork and Crackling Pork Belly. The highlight is the char siew, that is sweet and succulent with a layer of crispy, smoky char on the exterior. In fact, Taste Paradise has tweaked the recipe slightly, which is well received by diners.

Baked Live Prawn with Vermicelli in Black and White Pepper

One of my favourite dishes in the refreshed menu is the Baked Live Prawn with Vermicelli in Black and White Pepper ($10++ per 100g). The peppery aroma not only filled the air but enhanced the flavour of the vermicelli.

Steamed Live Marble Goby 'Soon Hock' with Garlic and Beancurd Skin 3.8/5

The Steamed Live Marble Goby 'Soon Hock' with Garlic and Beancurd Skin ($13++ per 100g) actually save diners a lot of trouble as they are fillet nicely for easy consumption. It even comes with beancurd skin for the extra textural enjoyment complemented by the Shunde-style soy sauce.

Poached Rice with Assorted Seafood in Lobster Broth 4.5/5

Poached rice seems like the new trend in the food scene lately. Even Taste Paradise has jumped on the bandwagon and introduced the Poached Rice with Assorted Seafood in Lobster Broth ($52++). In the luscious lobster broth, there are scallop and crab meat topped with crispy rice.

Sweet Temptation 3.5/5

Last but not least, we wrapped up the dinner with the Sweet Temptation ($14.80++ per pax), a splendid presentation of assorted fruits, chilled avocado puree, chilled mango puree and chilled aloe vera, lemongrass jelly in sour plum and lime juice. This dessert platter is a pleaser, consisting of sweet, sour and citrusy.

Note: This is an invited tasting


Taste Paradise
ION Orchard
2 Orchard Turn
#04-07
Singapore 238801
Tel: +65 65099660
Nearest MRT: Orchard (NS Line, TE Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 6pm - 10pm
Sat-Sun, PH: 1030am - 430pm, 6pm - 10pm

Direction:
1) Alight at Orchard MRT station. Take Exit 4. Walk to destination. Journey time about 3 minutes. [Map]

Yan Restaurant (宴) @ National Gallery Singapore - Encapsulates The Heart And Soul Of Cantonese Cuisine With A Refreshed Menu

Yan Restaurant (宴) at National Gallery Singapore welcomes new Head Chef Ng Sen Tio. Under his belt is three decades of experience in the kitchens of Chinese restaurants in Singapore. Staying true to Yan's ethos of offering a convivial feast of Cantonese flavours for the tummy, eyes and soul, Chef Ng curates a new and refreshed menu.

We started with a trio of starters which gives us a glimpse of the refreshed menu. On the plate, we have the Marinated Okra with Homemade Spiced Sauce, House Special Caramelized Barbecued Pork and Fried Minced Duck Meat with Cuttlefish Paste in Egg Pancake. The spiced sauce for the okra is like our local "Hae Bee Hiam" which complements the crunchy green excellently. The barbecued pork uses the "wu hua rou" cut which has a delectable fat to lean ratio. It is also beautifully caramelised and not overly sweet, this is a joy to eat. Lastly, the egg pancake comes with different layers of texture at play. This is a traditional dish taught by his mentor in the 1970s. While it is good, I can't really taste the duck meat in it.

Golden Pumpkin Broth with Seafood and Chicken Paste Beancurd 4.2/5

The Golden Pumpkin Broth with Seafood and Chicken Paste Beancurd ($18 per serving) is a dish that can be enjoyed by both young and old. The paste beancurd ball is so soft that it is easy for the old to indulge in. The young can have it with the ease of mind that they will not find fish bones in it. As for me, the sweet pumpkin broth packed with essence from the pork and chicken consomme goes really well with the pillowy paste beancurd ball. Each spoonful feels like floating on cloud nine.

Claypot Work-fried Prawns with Fish Maw, Vermicelli and Homemade XO Sauce 4.5/5

A dish that I will definitely order in my re-visit is the Claypot Work-fried Prawns with Fish Maw, Vermicelli and Homemade XO Sauce ($38/$57/$76). The ingredients are braised separately and cooked with the XO sauce, melding everything the flavours together. It is then garnished with fresh buds of night-blooming jasmine, emitting a sweet scent as the lid is lifted.

Wok-fried Crab with Homemade Pumpkin Sauce 4.5/5

For those that have gotten tired of chilli, salted egg or black pepper crab, the Wok-fried Crab with Homemade Pumpkin Sauce will be a delightful substitute. The sauce is creamy and sweet. The addition of curry leaves perks it with aromas. It is one finger-licking tasty dish that you probably doesn't want to miss. Not to forget ordering some fried mantou to wipe clean the sauce.

House Special Local Lobster Porridge with Clams and Puffed Rice 4.2/5

For something comforting, there is the House Special Local Lobster Porridge with Clams and Puffed Rice. The robust broth is made from chicken stock, lobster and prawn shells. Then steamed rice and seafood are added, allowing the rice grains to absorbed the flavours. Before serving, deep-fried crispy purple rice is added for that extra textural enjoyment.

Chilled Peach Resin with Osmanthus and Aloe Vera Jelly 4/5

Finishing off the dinner, I have the Chilled Peach Resin with Osmanthus and Aloe Vera Jelly. It is light and refreshing, yet not overly sweet with crunchy peach resin.

Noted: This is an invited tasting.


Yan Restaurant (宴)
National Gallery Singapore
1 St Andrew's Road
#05-02
Singapore 178958
Tel: +65 63845585
Facebook
Website
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 230pm, 6pm - 1030pm

Direction: 
1) Alight at City Hall MRT station. Take Exit D. Turn left and walk down North Bridge Road. Turn left onto Coleman Street. Walk down Coleman Street. Walk to destination. Journey time around 5 minutes. [Map]

Wan Hao Chinese Restaurant @ Marriott Singapore - Lip-Smacking Sri Lankan Crab With Spiced Chicken Floss

Wan Hao Chinese Restaurant at Marriott Singapore has put together a seasonal menu of various crab creations, starring the famed Sri Lankan crab which is known for its meaty body and sweet flavours. Only available from 2 October to 30 November 2018, you get to select from dim sums to a la carte specialties to set menus, with each dish showcasing the versatility of this delicate crustacean.

Dumpling 4/5, Pan Fried Bun 3/5, Rice Roll 2.8/5

From the Dim Sum menu, we tried Steamed Four-season Crab Meat Dumpling, 四季蟹肉饺 ($8 per 2 pieces), Pan-fried Crab Meat & Pork Bun, 青葱蟹肉香煎包 ($8 per 2 pieces) and Deep-fried Netted Rice Roll with Crab Meat & Prawn, 银网双鲜卷 ($10 per 2 pieces). I enjoyed the dumpling the most, partly because I was surprised by the juice that squirt out as I sank my teeth into it. The filling was sweet with the crab meat. I was disappointed with the pan fried bun as it lacks the grease that would otherwise give it that flavourful crispy bottom, while the rice roll was a tad too greasy for me and I couldn't quite detect the crab meat buried within.

Conch & Codonopsis Pilosula Chicken Soup 4/5

The Conch & Codonopsis Pilosula Chicken Soup with Double-boiled Fish Maw, 党参响螺炖花胶 makes it worthwhile for the set menu. The fish maw is of high quality, which is evident from its thickness and texture. Feeling the stickiness that traces your lips and you know you are deeply nourished by this bowl of superior soup.

Sauteed Asparagus with Crab Meat in Crab Roe Sauce 2.8/5

From the Set Menus, we tried Sauteed Asparagus with Crab Meat in Crab Roe Sauce, 双蟹芦笋竹笙卷. The highlight of this dish is more of the beautifully treated bamboo pith, that tasted really clean with a light crunch, rather than the crabmeat cocooned within it. The plating was aesthetically pleasing but overall I find this dish a bit too bland.

Braised Crab Claw with White Pepper Heng-Hua Vermicelli 3/5

The set menu also offers Braised Crab Claw with White Pepper Heng-Hua Vermicelli, 白胡椒蟹钳银粉煲. Though some love the heat and the flavour of the white pepper, personally, I find the strong peppery broth too harsh on the delicate crab meat, as well as on my throat. Braising the crab claw seems to have drawn out its sweetness and juice too.

Deep-fried Sri-Lankan Crab with Spiced Chicken Floss 4/5

Crabs, best to be enjoyed with hands and it is double the satisfaction with the a la carte Deep-fried Sri Lankan Crab with Spiced Chicken Floss, 风味肉松斯里兰卡蟹 ($50 per portion). A specially concocted chicken floss coating (with the secret ingredient salted egg yolk, curry powder etc), the exterior of the crabs was really moreish. Deep-frying helps to seal in the juice of the meat and the savory floss brings out the delicate sweetness of the meat. It was no wonder a moment of silence blanket the room as each of us tuck into our plate of this delicacy.

Even though hairy crabs are in season, Sri Lankan Crab is still the winner with its succulent meat. The best way to enjoy it, is really to get your hands covered with all the savoury and sweet chicken floss!

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.


Wan Hao Chinese Restaurant (萬豪軒) 
Singapore Marriott Tang Plaza Hotel
Level 3
320 Orchard Road
Singapore 238865
Tel: +65 68314605
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Fri: 12pm - 3pm, 630pm - 1030pm
Sat-Sun & PH: 1130am - 3pm, 630pm - 1030pm

Direction:
Alight at Orchard MRT station. Take Exit A. Walk to destination. Journey time about 5 minutes. [Map]

SG Pho House @ North Bridge Road - New Vietnamese Restaurant By True-blue Vietnamese Lady Boss

SG Pho House is a newly opened Vietnamese restaurant, nestled in one of the shophouses along North Bridge Road. The lady boss is a true-blue Vietnamese and with her leading the kitchen together with her own team, expect real Vietnamese flavours in your pho as well as other dishes.

Its interior is probably one of the closest to that of those eating places I had been to in Vietnam, perhaps what's missing are the little stools for a morning beer. Shiny mental foldable tables with much sturdier legs that are built to last, these dining tables are actually imported from Vietnam. The menu is fairly simple, offering Beef and Chicken Pho, Vermicelli, Rice varieties and sides.

Mango Salad 4.2/5

Seafood Spring Rolls 3.5/5

For sides, we had Mango Salad ($6.90), Fresh Spring Rolls ($3.90) and Seafood Spring Rolls ($4.90). I'm really pleased with their mango salad which comes with fried shallot, shrimps and sliced pork. The acidity is just right and I could taste the citrusy of the lime juice. What I really appreciate is how the shrimps and pork are being sliced to align with the shredded mango, hence there is a bit of everything in each bite. As for the spring rolls, I thought the fresh ones are kind of flat, while there is definitely a lot more going on with the fried seafood version.

Beef Vermicelli Soup, Hue's Style 3.5/5

I was told that different style of pho uses different bases. The traditional beef noodle soup, Hue style vermicelli soup, chicken noodle soup and even Thailand style (Tom Yum) vermicelli Soup have a different soup base. The sweetness and flavours are not from MSG but a concoction of imported Vietnamese herbs, spices and their solid good broths. For the mains, we had Beef Vermicelli Soup, Hue's Style ($7.90), Rice Spaghetti Soup with Crab Meat ($9.90) and Grilled Pork Vermicelli ($9.50). The broths here are indeed the soul of the dishes. What hit my senses first was the sweetness of the broths, born from hours of simmering bones and marrow. There is depth to it, accented with herbs and spices. Served alongside the beef vermicelli soup is not just your usual plate of basil and beansprouts but with a pile of shredded kang kong to provide an extra crunch and freshness to the overall taste.

Rice Spaghetti Soup with Crab Meat 3/5

Their Rice Spaghetti is similar to our local Mee Tai Mak. The soup is made with pork bones which explains the unexpected level of sweetness. I thought it was just going to be a mediocre soup base. I like the homemade meatballs which reminds me of how a yummy minced meatball make a difference to a bowl of handmade noodle soup. However, the crab meat which is supposed to be the star of the dish was rather dry and bland, hence a better option may be their vermicelli soup with seafood only.

Grilled Pork Vermicelli 3/5

As for the Grilled Pork Vermicelli, although it didn't pack much surprises, it is a crowd pleaser with very well marinated juicy pork chop. And it is not at all boring when a bowl of it comes with a pork spring roll and a grilled fermented pork, akin to a sausage.

Vietnamese Coffee 3/5

One thing I learnt from this lunch is the similar to how a Hong Kong evaporated milk made its mark in a Hong Kong milk tea, Vietnamese have their own version of condensed milk as well, which apparently is less sweet than our local ones. True enough, even though our Avocado milkshake and Strawberry milkshake were made with big spoonfuls of their condensed milk, they turned out creamy and milky without being cloying. My Vietnamese version of 'Piccolo' was fine too, though I wish it could be a lot stronger.

Out of malls and away from the crowd, I quite enjoy the rustic atmosphere of SG Pho House which elevates the experience of tucking into their hearty broths and dishes. The chicken noodle soup is highly recommended by the owner so when you need a alternative chicken soup for your soul one of these days, do drop by!

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.


SG Pho House
774 North Bridge Road
Singapore 198742
Tel: +65 62998774
Facebook
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Bugis MRT station. Take Exit E. Walk down North Bridge Road towards Ophir Road direction. Continue walking North Bridge Road. Walk to destination. Journey time about 10 minutes. [Map]