Jiang-Nan Chun @ Four Seasons Hotel Singapore - New Winter Menu To Celebrate Its Second Consecutive Michelin One Star Award

Jiang-Nan Chun at Four Seasons Hotel Singapore has once again received One Michelin Star in the Michelin Guide Singapore 2019. Being the second consecutive year to be awarded this accolade, Jiang-Nan Chun has launched a Winter Menu to celebrate this occasion. Designed by Executive Chinese Chef Tim Lam, the man who brought Jiang-Nan Chun to where it is today, this six-course seasonal menu embodies the principle of "align and nourish" during the cold season. Each dish is meant to rebalance and re-energise you from within, starting from using only the best available ingredients at this time of the year.

Trio Platter 3.8/5

Starting your meal is a trio platter of Steamed Xiao Long Bao with Black Truffle, Deep-fried Japanese Oyster and Honey Glazed Pork Collar. What sync these 3 items together was the luscious mouthfeel that each provides. The Xiao Long Bao oozed warm and savoury juice infused with earthy flavours of the truffle, which have developed over time inside the heated pocket. The Japanese oyster was plump and deep-frying it gives a crust that contrasts nicely with its texture, which may otherwise be a tad gooey for diners who ain't into oysters.

Double-boiled Mini Buddha Jumps Over the Wall 4.5/5

The second course is Double-boiled Mini Buddha Jumps Over the Wall in Thick Chicken Broth. Much consideration has been given to the preparation work. As boiling the soup for too long may cause it to be overly "heaty", even though the common belief of the brewing period is the longer the better, the soup is boiled for only 2 hours, and then simply let it sit for a period of time for the ingredients to slowly release their nutrients. Hence the soup, even with its clear consistency, laced my lips with a gelatinous layer with every sip.

Steamed Prawn with Crab Roe 4.5/5

Next up was Steamed Prawn with Crab Roe and Jade Sauce on Egg White. I like how the crab roe gives that boost of texture to the egg white and fire up the dish with its vibrant colour and flavours.

Deep-fried Beef Cheek 4.2/5

Moving on to a more highly flavoured dish, we had Deep-fried Beef Cheek with Radish and Sakura Shrimps in Chu Hou Sauce. Radish is a winter produce that is good for nourishing, and its qualities are apt to pair with meat. The beef cheek has been braised for 4 hours before being deep-fried. I enjoy the paper-thin tempura-like crust, which further brings out the tenderness of the beef and its gelatinous qualities.

Simmered Inaniwa Udon 4.2/5

To balance the heavier course, the meal will end with a very light Simmered Inaniwa Udon with Scallop and Tomato. With the soup so flavourful yet gentle, I believe I could finish it even if the portion is that of a standard ramen bowl.

Chilled Chinese Pear with Peach Resin and Lotus Seed 4.5/5

The Winter Menu ends with a Chilled Chinese Pear with Peach Resin and Lotus Seed. The huge, chewy peach resin was such a treat.

The Winter Menu is available at $168 per person, from 1 October to 22 December at both Lunch and Dinner Daily.

Written and photography 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.


Jiang Nan Chun (江南春)
Four Seasons Hotel Singapore
Second Floor
190 Orchard Boulevard
Singapore 248646
Tel: +65 68317220
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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 passageway to Four Seasons Hotel. Walk to destination. Journey time is about 12 minutes. [Map]

Auntie’s Wok & Steam @ Andaz Singapore - Indulge In A Dim Sum Feast at Yum Cha Weekend Buffet

Sitting on the 25th storey of Andaz Singapore is Auntie’s Wok and Steam - an ode to local tze char and dim sum restaurant. Presenting their new Yum Cha Weekends priced at $35++ per person, guests can indulge in all-you-can-eat traditional Cantonese dim sum, local favourites and Chinese desserts available every weekend and public holiday. To spice up the dim sum experience, you can also opt for a top-up of $35++ to enjoy unlimited Prosecco, wines and Tiger beer.

All the items served are on an a-la carte basis and guests are required to note down the number of dishes chosen on the slip of paper provided.

From the Dim Sum menu, we had the classics such as the Scallop Siew Mai, Prawn Dumplings, BBQ Pork Bao, Xiao Long Bao, Chicken Feet and Steamed Pork Ribs.

One of the more unique creations is the Wagyu Short Rib Mantou Sliders, which features flavourful slices of wagyu shortribs tucked in between soft fluffy mantous.

Choose from a selection of fried Dim Sum signatures as well such as the Deep-Fried Yam Puff and Wok-Fried Carrot Cake.

Additionally, each diner can select one item from the premium yum cha menu, which includes Deep-Fried Barramundi Fillet, Deep-Fried Pork Belly, Lobster Congee, Wagyu Short Rib Mantou Sliders and more. Additional premium main courses can be ordered for just $10++.

My favourite is the Deep-Fried Barramundi Fillet served in a pool of light soya sauce. Featuring soft tender fish fillet meat with a thin layer of crispy skin, the soya sauce imparts a light fragrant flavour to the fish.

The lobster meat lends a subtle sweetness to the Lobster Congee, with pepper added to amp up the flavour. Although the congee may be a tad bland, the dish is comforting.

The Deep-Fried Pork Belly spots a crisp crackling exterior in a beautiful golden brown. However, the meat within was neither flavourful nor juicy, and packs a tough bite to it. The only thing redeeming about the dish would be the sweet sour chilli sauce used which imparts a sharp tinge of fragrant sweet-tanginess to add flavour to the pork belly.

While waiting for the food to be served, you can also hit up the buffet line for a few of carbs-filling options which includes the Bee Hoon, Carrot Cake and Spicy & Sour Glass Noodles.

Traditional drinks like the Barkley and Luo Han Guo are also served on the buffet spread.

Auntie’s Wok and Steam Yum Cha Weekends
Price: Adult: $35++, Child: S$17.50++ (7 to 12 years of age)
Free-flow wines, beer and Prosecco: Top up S$35++

With a minimum spend of $120 nett at Auntie’s Wok and Steam, each table is entitled to one complimentary car park access at DUO tower.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Auntie's Wok & Steam
Andaz Singapore
Level 25
5 Fraser Street
Singapore 189354
Tel: +65 64081255
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Website
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Daily: 12pm - 10pm
Weekend & PH Yum Cha Buffet: 12pm - 3pm

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

Paradise Dynasty @ Wisma Atria - Offering Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan And Zhejiang Cuisines Under One Roof

After closing the outlet at Ion Orchard, Paradise Dynasty has re-located and moved next door, re-opened at Wisma Atria on 10 January 2019. The latest outlet can sit up to 196 pax with a new and brighter season. Besides the la mian and xiao long bao offerings that have made Paradise Dynasty a household name, the newest outlet offers cuisines from Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan and Zhejiang under one roof.

Crispy Yellow Croaker Spring Roll 4/5

A new dish on the menu is the Crispy Yellow Croaker Spring Roll ($9.20/3pcs). Wrapped in the crispy pastry skin is the soft and tender flesh of the yellow croaker. A delightful starter packed with different play of flavours and textures.

Chilled Jellyfish in Soy Sauce Vinaigrette 4/5

Using the head section of the jellyfish for that extra crunch, the Chilled Jellyfish in Soy Sauce Vinaigrette ($12.80) whets up the appetite with its tangy seasoning.

Lettuce Roll with Homemade Sesame Sauce 3.5/5

The Lettuce Roll with Homemade Sesame Sauce ($8.80) may look unassuming but it turned out really delish. The fresh and crunchy lettuce roll is complemented by the excellent homemade sesame sauce that simply brought the ingredient to live.

Stir-fried Fresh Organic Bamboo Shoot with Bacon 3/5

Some bamboo shoot may come across having an acquire taste but I did not taste it from the Stir-fried Fresh Organic Bamboo Shoot with Bacon ($14.80). I also like the idea of the bacon giving the dish a coat of aroma on top of its crunchiness.

Braised Tofu with Crab Roe 3.5/5

Smooth and silky is the Braised Tofu with Crab Roe ($22.80). Unfortunately I could not really taste the robustness of the crab roe in the execution.

Prawn and Pork Dumpling in Hot Chilli Vinaigrette 4.5/5

My all time favourite at Paradise's restaurants is their Prawn and Pork Dumpling in Hot Chilli Vinaigrette ($9.80/6pcs). These parcels wrapped in a silky thin wanton skin are plump and juicy. The highlight is the aromatic hot chilli vinaigrette that elevated the whole enjoyment.

Steamed Glutinous Rice stuffed in Red Date 3/5

Its not all about savoury at Paradise Dynasty, there are sweet takes such as the Steamed Glutinous Rice stuffed in Red Date ($7.80) and Yam Paste Xiao Long Bao ($8.80/6pcs). It is not that the Steamed Glutinous Rice stuffed in Red Date is not good but it is something new to me and it probably needs time for me to accept the unique taste.

Yam Paste Xiao Long Bao 4/5

As for the Yam Paste Xiao Long Bao, the take of stuffing it with the sweet yam paste its an unique take of the traditional Xiao Long Bao giving it a sweet finishing.

La Mian with Yellow Croaker Fish and Preserved Vegetable 2.8/5

I have always enjoyed a good bowl of La Mian from Paradise Group's of restaurants. Undeniable the noodle is top notch. However the soup base of the La Mian with Yellow Croaker Fish and Preserved Vegetable ($16.80) was slightly fishy which was a let down. It is definitely note their usual standard.

Chilled Snow Fungus with Peach Resin 4.2/5

Wrapping up the dinner, I have the refreshing Chilled Snow Fungus with Peach Resin ($8.80). Mentioned in my earlier posts, I have a liking for peach resin recently. Hence this just hits the spot.

Note: This s an invited tasting.


Paradise Dynasty
Wisma Atria
435 Orchard Road
#01-08
Singapore 238877
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Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Mon-Fri: 11am - 10pm
Sat-Sun & PH: 1030am - 10pm

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

Din Tai Fung @ Paragon - Smoked Salmon Yu Sheng And Exclusive Dishes To Usher In The Year Of The Pig

A visit to Din Tai Fung will be more than just a regular affair during this Lunar New Year period. Over at Paragon, be sure to order some exclusive dishes not available at any other outlets.

Usher in the Year of the Earth Pig with their Signature Prosperity Smoked Salmon Yu Sheng ($26.80/$39.80). Other than the usual refreshing radish, carrot and piquant condiments, replacing the golden pillows is a heap of crispy yam strips for that quintessential crunch. This is definitely more satisfying in my opinion. I like the additional fragrance from the fried yam strip lingering in my mouth. Topped with smoked salmon and drizzled with house-made plum sauce, the combination of savoury and sweet is favourable, especially if you ain't a fan of raw fish.

You can even top up to make your Yu Sheng even more extravagant, including less commonly served Smoked Unagi ($9.80/serving), Fried Salmon Skin ($4.80/serving). Vegetarian option is available too, and you can top up for an additional serving of Crispy Yam Strips ($3.80) or Pine Nuts ($2.80) for a boost of fragrance and crunch.

Start off your meal with other auspicious items such as the Yam Paste in Crispy Strips ($6.60). If you already has a liking towards their yam paste dumplings, this will not disappoint either, especially when it is a fried item!

I guess our love for salted egg yolk is going to be a long lasting affair, especially when there are always good renditions around us. Be it as a starter or a dessert, this savoury-sweet Steamed Custard Bun ($2 each) with hot golden lava oozing out will get your appetite going for sure. Isn't the little golden ‘福‘ character adorable?

Deep fried Handmade Tofu with Water Chestnut and Mushrooms is Paragon exclusive too. Deep fried till golden brown, the interior is moist with crunchy water chestnut bits.

A regular dish but apt for the festive period is the Fried Rice with Shrimps and Egg.

And if Xiao Long Bao is too much of a daily affair, go for the Truffle & Pork Xiao Long Bao then.

Round off your meal with their Steamed Layered Red Date Cake. This is actually a Niao Gao and definitely one of the better ones I had. The red date flavour is pronounced but not too sweet with the original flavour sandwiched in between.

While the exclusive dishes will be available all year round, the Yu Sheng will only be available from 11 Jan to 19 February 2019.


Din Tai Fung
Paragon
290 Orchard Road
#B1-03
Singapore 238859
Tel: +65 68368336
Facebook
Website
Nearest MRT: Somerset (NS Line)

Opening Hours:
Mon-Fri: 11am - 930pm
Sat-Sun: 10am - 930pm

Direction:
1) Alight at Somerset MRT station. Take Exit B. Walk to ground level. Turn left onto Orchard Road. Walk to junction of Orchard Road, Orchard Link and Cairnhill Road. Cross the road and walk to destination. Journey time about 6 minutes. [Map]

Xin Peng La Mian. Xiao Long Bao (鑫鹏拉面小笼包) - Not The Best But A Good Steal At $4 For 6 Pieces Of Xiao Long Bao

Blk 442 Bagin Eating House is located directly opposite Blk 448 Clementi Ave 3 Food Centre. The coffeeshop houses a number of food stalls. I have been monitoring the coffeeshop and it seems that Xin Peng La Mian and Xiao Long Bao is quite popular with the neighbourhood.

Fried BEan Sauce La Mian 3/5

To satisfy my curiosity, a ordered a couple of items from the stall to try. First is the Fried Bean Sauce La Mian ($4). I find the sauce a bit on the watery side and there wasn't a lot of minced meat. Being a carnivorous, I did not feel quite satisfy. However I like the the shredded cucumbers which gives a refreshing touch to the dish. The other worthy note is the well cooked noodle that is firm and has a good bite to it.

Xiao Long Bao 3/5

I also ordered the Shanghai Xiao Long Bao ($4 for 6pc). For the filling is generous, the portion is not balanced. When I lifted the Xiao Long Bao, it falls apart. The dough was also quite thick which did not have a pleasant bite.

Besides the two dishes I ordered. The stall also offers a variety of la mian and dumplings. While it has its own fan base, I feel it just average though I have to admit the pricing is very reasonable.


Xin Peng La Mian. Xiao Long Bao (鑫鹏拉面小笼包)
Bagin 442 Eating House
Blk 442 Clementi Ave 3
#01-122
Singapore 120442
Nearest MRT: Clementi (EW Line)

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

Ding Xiang Mei Shi (鼎香美食) @ Geylang Bahru Food Centre - Handmade Xiao Long Bao And Dumplings

I was back at Geylang Bahru Food Centre and decided to try a new stall located in the middle section of the food centre. Ding Xiang Mei Shi (鼎香美食) caught my attention because I notice the staff kneading the dough. Most customers order the Xiao Long Bao which is quite reasonable priced at $4 for 6 pieces.

Besides the Xiao Long Bao, the stall also offers Dumplings, Hong You Chao Shou, Hot & Spicy Noodles and Zha Jiang Mian. I decided to try the Hong You Chao Shou ($4/$6) and Zha Jiang Mian ($4).

Hong You Chao Shou 3.5/5

The Hong You Chao Shou ($4/$6) is big and plump, stuffed with juicy marinated minced pork. The let down for me is the chilli oil, it is not very fragrant and not spicy enough. If some further adjustment can be made to the chilli oil, this is be an excellent dish.

Zha Jiang Mian 3/5

The handmade noodle was firm and comes with a good bite. While I appreciate the generous topping of minced pork for the Zha Jiang Mian, the sauce was too starchy and it lacked depth and robustness. I also wish that there are more of the cucumber to give it a more refreshing finishing.

I have to applaud the effort of the stall for making their own dough for the dumpling, xiao long bao, hong you chao shou and noodles. It is a pity that effort is lacked down by the execution. I really hope some refinements can be made to give justify to the effort.


Ding Xiang Mei Shi (鼎香美食) 
Geylang Bahru Food Centre
Blk 69 Geylang Bahru
#01-32
Singapore 330069
Nearest MRT: Geylang Bahru (DT Line)

Direction:
1) Alight at Geylang Bahru MRT station. Take Exit A. Cross the road. Walk to destination. Journey time about 3 minutes. [Map]