Fei Lou Porridge @ Telok Blangah Crescent Market & Food Centre

If you have been following me on instagram or my facebook page, you will noticed that I have been coming back to Fei Lou Porridge to have late dinner for 2 consecutive weekends. The food here definitely cannot compare to restaurant standard but it is something that is homely, comforting and affordable.

The first visit, I felt that the father and son team was a bit unfriendly. They hardly spoke or acknowledged your order not say even a smile. For a moment I thought they were mute. I kept observing them until I saw them talking to a few of their regular customers. In my 2nd visit, I managed to exchange a few words with the uncle and realized he is actually quite nice. He even gave me a goodbye wave after I finished my dinner and left the place.

Ham & Century Egg Porridge 4/5

The stall offers quite a few choices of porridge but my favourite has been the Ham & Century Egg Porridge ($3). The smooth and silky Cantonese style porridge need no further seasoning. If I am not wrong from what I have observed, the stall added some chicken stock in cooking the porridge. Although the bowl of porridge is cheap, I still get value in return with a generous servicing of century egg, ham and even fried white bait fish.

Ham Macaroni 3.5/5

The beehoon here usually sold out pretty fast so we ended up ordering the Ham Macaroni ($3). I felt that the stall added a bit too much of the chicken stock resulting it to be on the salty side. Nevertheless a hearty bowl of ham macaroni to satisfy the hungry tummy.

Chicken Feet 4/5

Another must order dish for me whether I come here is the Chicken Feet ($3). There are at least about 5-6 pieces of the well braised chicken feet that has absorbed the braising sauce perfectly. Before servicing they will topped it with a few spoonful of peanuts which I like to eat with my porridge.

Cuttlefish & Cabbage 4.2/5

My favourite dish at Fei Lou Porridge is the Cuttlefish & Cabbage ($4.50). This is something different from usual cuttlefish kang kong that is drenched with rich overpowering prawn paste sauce. The cuttlefish cabbage simply allows the sweetness of the cabbage to shine and complement the cuttlefish. Topped with a generous servicing for fried shallot, this is light, refreshing and serves as a delectable side dish to go with the porridge.


Fei Lou Porridge
Telok Blangah Crescent Market & Food Center
(Opposite Mount Faber Safra)
Blk 11 Telok Blangah Crescent
#01-116
Singapore 090011
Nearest MRT: Harbour Front (CC Line, NE Line), Tiong Bahru (EW Line)

Opening Hours:
Daily: 630pm - 1030pm

Direction: 
1) Alight at Harbour Front MRT station. Take Exit C. Walk to bus stop at Harbour Front MRT station (Stop ID 14141). Take bus number 131. Alight 6 stops later. Walk to destination. Journey time about 15 minutes. [Map]

2) Alight at Tiong Bahru MRT station. Take Exit A. Walk to bus stop opposite Tiong Bahru MRT station (Stop ID 10161). Take bus number 195. Alight 6 stops later. Cross the road to destination. Journey time about 15 minutes. [Map]

Salt Grill & Sky Bar @ Ion Orchard

photo credit: Salt Grill & Sky Bar

After a month long renovation, Salt Grill & Sky Bar located on the 55th level of Ion Orchard reopened with a new refreshed dining experience and a new menus by Executive Chef Mathew Leighton. Salt Grill & Sky Bar opened by celebrity chef-restaurateur Luke Mangan is given a makeover with a new lay of carpet, mood enhancing light sculptures, a swanky new bar on the mezzanine floor and a new private dining room.

photo credit: Salt Grill & Sky Bar

The bar which used to be at level 56th has been relocated down a level at the main dining room creating a new private dining area on the 56th floor that has unobstructed views overlooking the CBD and Marina Bay skyline.

Tempura Oyster 4/5

Lamb Loin 4.5/5

We started with some canapes and drinks at the mezzanine floor before moving up to private dinning room. The Tempura Oyster with wakame salad and wasabi dressing has an interesting play of textures and Japanese elements that worked for me. The Lamb Loin with mushroom duxelles in puff pastry was
so good that I could not help going back for a second helping.

photo credit: Salt Grill & Sky Bar

After our drinks and canapes, we are ushered to the 56th floor. The group of us were very privileged to be hosted by Luke Mangan at the newly renovated private dining hall.

Amuse Bouche - Coconut Broth 4.2/5

We started our dinner with the Coconut Broth with Sydney Spice. The creamy coconut broth tasted quite similar to the Thai green curry but it is more refined and not as sweet. The harmonious flavours made it a comforting and hearty amuse bouche to kick start the dinner.

Sashimi of Kingfish 4.2/5

Next we have the Sashimi of Kingfish with ginger, eschalot and goats feta. Light and refreshing, allowing the sweetness and freshness of the kingfish sashimi to shine.

Baby Vegetables 4/5

A lovely garden on a plate, the Baby Vegetables is paired with goats curd, ginger bread crumbs and dried black olives. I like how the dried black olives complemented the baby vegetables in this dish.

Glass Sydney Crab Omelette 4.8/5

This was my favourite dish for the night. The Glass Sydney Crab Omelette demonstrated the exact words Luke Mangan replied us when we asked him what is Australian cuisine. He said that modern Australian cuisine borrows influences from cuisines around the world. The egg omelette may sounds simple but the used of different ingredients around the world such as enoki mushroom, miso mustard borth, fried shallot etc in assembling into this beautiful dish reflects his exact words and philosophy of modern Australian cuisine.

Tea Smoked Quail 4.2/5

I understand quail is probably one of the toughest meat to cook. I was delighted when I cut into the Tea Smoked Quail which was cooked perfectly. Paired with almond cream, prunes, grains, grilled shallot and sorrel, the meat came infused with a nice tea smoked aroma.

Sirloin Rangers Valley 4/5

The Sirloin in red wine sauce is from Rangers Valley, 300 days grain fed. Enjoyed the charred edge of the steak with the Moroccan spice. I was disappointed that the sirloin was paired with the eggplant puree instead of the popular potato puree served at Salt Grill. I could be bias but overall it is a very well balanced and executed dish.

Luke's Liquorice Parfait, Lime 4.2/5

How can we not end the dinner with Luke's Liquorice Parfait with Lime, his signature dessert that is served throughout all his restaurants in Australia and overseas. An ingredient that you probably would not imagine to be used in dessert. His creation is a rich and velvety texture that is somewhat close to ice cream with the acidity of the lime lending a nice touch of harmony to the whole dish.

Last but not least, we just to have to take a group picture with the celebrity chef-restaurateur Luke Mangan since he is in town. Thanks for the great meal.

With the new revamped menu, Salt Grill & Sky Bar also introduces the Lunch Set Menu and Executive Lunch Set Menu ranging from $45++ to $80++ on weekday between 11am to 2pm. The lunch set menus come with a choice of either 2 or 3 courses with an array of entrees, main courses and desserts to select from. New dishes will also be updated each month for the lunch set menus, ensuring different taste experience in each visit. The lunch set menus offer a perfect corporate lunch venue with a fuss free option to impress your clients.


Salt Grill & Sky Bar 
Ion Orchard
55/56 Floor
2 Orchard Turn
Singapore 238801
Tel: +65 65925118
Facebook: https://www.facebook.com/SaltGrillSkybar
Website: http://www.saltgrill.com
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 11am - 11pm

Direction: 
1) Alight at Orchard MRT station. Take Exit B. Proceed to Ion Orchard 4th floor ION Art. The concierge at ION Art will direct guests to the express elevator to the 55th floor. Journey time about 5 minutes. [Map]