Sek Tong Gai (食通街) @ Tanglin Halt

When I heard from a friend that even Les Amis chefs like to visit Sek Tong Gai (食通街) to eat after a late night service, I was eager to visit the restaurant and check out the food there. I had a foodies meetup session with Nat, Elaine and Elle so I took the opportunity to suggest checking out the restaurant. Armed with my camera and a group of friends, we headed down to the Sek Tong Gai which was formerly known as Sin Lee Chinese Cuisine in Tiong Bahru.

Spinach with Tang Hoon in Claypot 4.2/5

Usually I will order the 3 eggs with vegetables whenever I eat at Chinese restaurant. The Spinach with Tang Hoon in Claypot ($21) is a delicious alternative. Cooked in a tasty broth together with dried scallops and dried shrimps, the claypot is jam packed with flavours and textures with the silky smooth tang hoon infused with the rich flavours.

Claypot Chicken with Salted Fish 4.2/5

This may look like three cups chicken but no it is actually Claypot Chicken with Salted Fish ($18). While the chicken may not be very tender, the savoury sauce marriage the chicken perfectly with the salted fish lifting the flavour to a whole new level of enjoyment.

Steamed Pork Ribs 4.2/5

I have to admit I was not very keen to order the Steamed Pork Ribs ($21) initially as I thought it would be just an ordinary home cooked dish. I was glad that the rest of group persisted or I would have missed savouring this delicious dish. While the timing of cooking the pork ribs can be a bit better, what impressed me most is the sauce used. It was so good and flavourful that I had to resist ordering a bowl of rice to go with it as I am cutting down on my carbo intake.

Soon Hock in Claypot 4.5/5

For me the star of the dinner is the Claypot Soon Hock (market price) cooked with beancurd, minced meat, mushroom and brinjal. For the size of the fish we had that night, it cost us $97. The beancurd was silky smooth and the brinjal was not too mushy that still had a crunch. Lastly the fresh soon hock was moist and tender.

I am glad that I have finally try the Cantonese cuisine at Sek Tong Gai (食通街). I left feeling not only satisfied but impressed with the dishes I had. It may seen like some ordinary zichar dishes but I can tell that there were many thoughts in each dish especially how they were beautifully paired with the different sauces.


Sek Tong Gai
47 Tanglin Halt Road
Singapore 141047
Tel: +65 64744547
Facebook: https://www.facebook.com/sektonggai.sg
Nearest MRT: Commonwealth (EW Line)

Opening Hours:
Mon: 6pm - 2am
Wed-Sun: 6pm - 2am
(Closed on Tue)

Direction:
1) Alight at Commonwealth MRT station. Take Exit A. Walk straight to Sheng Siong. Turn right and walk towards Tanglin Halt Road. Cross the road and walk to destination. Journey time about 5 minutes. [Map]

Min Jiang @ One North (岷江在纬壹)

Located in the lush surroundings of Rochester Park and housed in a two storey black and white colonial bungalow is Min Jiang at One North (岷江在纬壹). Popular for their wood fired Beijing Duck, Min Jiang will be launching its latest Australian Abalone Delights promotion taking place from 15 July to 14 August 2014, featuring Master Chef Goh Chee Kong's creativity with these treasures from the sea. Besides the ala carte menu, the promotion period also features a six course Abalone Indulgence Set Menu at $128.

Chef Goh's Appetiser Platter 4/5

We started our dinner with Chef Goh's Appetiser Platter ($25) that features four dainty appetisers. These are like the Chinese version of amuse bouche that gave an insight to Chef Goh's culinary skill. On the plate are Wok Tossed Lobster Medallion coated with Spicy Egg Yolk Crumbs, Crispy Eel coated with vinegar sauce and sesame seeds, Pan Fried Scallop stuffed in Tientsin Pear and topped with XO sauce and Fried Diced Chicken with Sichuan Pepper. Its quite hard to pick which is my favourite as it stood out on its whole.

Doubled Boiled Abalone with Morel Mushrooms in Shark's Bone Cartilage 4.8/5

The bowl of Doubled Boiled Abalone with Morel Mushrooms in Shark's Bone Cartilage ($32) simply blown me away with its rich and intense flavour. The bowl of nutrition soup is further given a boost with the addition of the chinese herb, Huai Shan which has health benefit such as lowering blood sugar, blood pressure and improve digestive system.

Wood Fired Beijing Duck 4.5/5

At Min Jiang, one should not miss their house specialty. The Wood Fired Beijing Duck ($45 Half Duck / $90 Whole Duck) uses only the finest local farm fed fresh water duck. The duck is then stuffed with vegetables and a combination of fresh herbs and spices, and roasted with apple wood in Singapore's first custom made wooden fired oven, giving it a nice aromatic and crispy skin

Wrapped Roasted Duck with Leek, Cucumber and Sweet Sauce 4.5/5

There are 4 ways that one can enjoy the wood fired Beijing Duck at Min Jiang. First is to enjoy the Crispy Duck Skin with Fine Granulated Sugar. This allows one to solely appreciate the contrast in taste and texture. Second is to wrap the roasted duck slices with leek, cucumber and sweet sauce in a homemade wheat pancakes. Another way of having the roasted duck which is gaining popularity in Beijing is to wrap them with mashed garlic, Tientsin cabbage and radish in the homemade wheat pancakes.

Stir Fried Mee Pok in XO sauce with Shredded Duck 4.2/5

Lastly one can choose a couple of cooking methods such as stir fried shredded duck with black pepper/ginger & spring onion, spicy minced duck with lettuce wrap, salted vegetable soup with duck & tofu, fried rice with duck and fried noodles with sliced duck. We had the Stir Fried Mee Pok in XO sauce with Shredded Duck which allows one to savour the duck to the fullest. Among all the different 4 methods of enjoying the Beijing Duck, my favourite is the wrapped roasted duck slices with leek, cucumber and sweet sauce in a homemade wheat pancakes

Braised 4 Head Abalone with Millet Broth 4.5/5

The Braised 4 Head Abalone with Millet Broth ($48) is an interesting pairing which surprising works excellently. The use of millet broth is an excellent substitution from the usual sauce. The golden hued broth gave the dish an extra layer of texture with its high in fibre, protein and antioxidants nutrition grain.

Fried Abalone and Pine Nuts in Spicy Sauce 4/5

Initially I thought it was going to be a deep fried abalone dish but it turned out the Fried Abalone and Pine Nuts in Spicy Sauce ($14) is actually a stir fried dish. Served in a pretty filo pastry nest, I was surprised how the abalone still retained its juiciness despite being cooked in high temperature.

Pandan Jelly with Lime Sorbet 4/5

I do not have a sweet tooth so I was delighted that I was served the Pandan Jelly with Lime Sorbet ($10) that was light and refreshing. It was also a fitting dessert to cleanse the palate after all the rich and savoury dishes.

From 01 August 2014, Min Jiang will also be introducing new dishes for their a la carte menu such as the Braised Wagyu Beef Cheek with Papaya Paste, Steamed Chicken with Black Fungus and Ginger Paste, Sauteed Seasonal Vegetables with Duo of Mushrooms and Truffle Oil.


Min Jiang at One North
No. 5 Rochester Park
Singapore 139216
Tel: +65 67740122
Facebook:
Website: http://www.goodwoodparkhotel.com
Nearest MRT: Buona Vista (CC Line, EW Line)

Opening Hours:
Daily: 11am - 230pm, 6pm - 1030pm

Direction:
1) Alight at Buona Vista MRT station. Take Exit B or C. Walk to Star Vista. At Rochester Drive turn left. Continue on Rochester Drive to the end of the road. Cross the road and continue on Rochester Park. Walk to destination. Journey time about 12 minutes. [Map]