Song Garden Chinese Restaurant @ Mercure Singapore Bugis - Modern Cantonese Restaurant In The Heart of Bugis

A new Cantonese restaurant has opened on the second level of the new Mercure Singapore Bugis hotel. Taking almost the entire floor, it can sit up to 120 people with seven private rooms. The new Chinese restaurant is helmed byExecutive Chef Wong Shea Nung and Executive Dim Sum Chef Leung Chi Man.

Steamed Cheong Fun with Fresh Prawn 4.2/5

We were given a glimpse of the dim sum offering at Song Garden starting with the Steamed Cheong Fun with Fresh Prawn ($6 per serving). There is a layer of light flour crisp rolled within the thin layer of rice sheet and stuffed with crunchy prawn. It is a bit similar like having zhaliang but replacing the youtiao with the flour crisp and prawn. Have it together with a bit of the homemade soya sauce for a fuller enjoyment. Do not pour too much of it as the sauce is quite salty.

Pan Seared Otah Siew Mai on Skewers 4/5

The other dim sum item we tried is the Pan Seared Otah Siew Mai on Skewers ($6 for 4pc). Siew Mai is usually stuffed with minced pork and prawn but this version is substituted with spicy mackeral otah paste and chunky pieces of prawn. It is first steamed and then pan seared for a caramelised finish.

Lobster with Pumpkin Puree in Hot Stone Pot 4.5/5

Served bubbling hot on a hot stone is the Lobster with Pumpkin Puree ($28/pax). The pumpkin broth was light and sweet which is thickened with shark cartilage and fish maw for a velvety finish. Lobster stock was also added for a robust finish. There was also chucky pieces of lobster meat in it. The other highlight is the black garlic bread stick which goes well with the soup. I prefer to tear them into small pieces and throw it into the soup, allowing them to soak up the delicious soup.

Chilled Five-Spice Foie Gras with Blueberry Compote 4.2/5

How the Chilled Five-Spice Foie Gras with Blueberry Compote ($26.80 per serving) is prepared is quite interesting. The foie gras is soaked in superior soya sauce, rock sugar and five spice for 3 days. It is cubed and served on top blueberry compote. I thought the treatment removes the gaminess and gives it a hint of sweetness. I personally prefer to have it without the blueberry compote, to enjoy the richness of the pate.

Sauteed Asparagus with Wild Mushrooms in White Truffle Oil 3.5/5

While I enjoyed the Sauteed Asparagus with Wild Mushrooms ($28) for its crunchiness and the earthy flavours from the different variety of mushrooms, I do not think the addition of the white truffle oil is necessary especially we have a plate of fresh ingredients.

Lamb Rack Stuffed with Diced Fish 3.5/5

This is not your usual lamb. The Lamb Rack ($22/pax) is stuffed with diced cod fish and dressed in a feather light batter. While the idea is rather interesting and turned out quite enjoyable, I would still prefer a good wholesome piece of lamb without any fancy execution.

Mentaiko Cod Fillet 4.2/5

A mouth watering dish is the Mentaiko Cod Fillet ($19.80/pax). The slab of cod fish is gently roast and given a coat of creamy mentaiko sauce. Hints of yuzu could be detected in the mentaiko sauce for a nice contrast to complement the richness. It is also paired with a tuille of dried white bait for the extra crunchiness.

Signature Roast Chicken on Bed of Beancurd Skin 4.2/5

A painstakingly prepared dish is the Signature Roast Chicken on Bed of Beancurd Skin ($25 half chicken/ $50 whole chicken). The skin of the chicken is stretched, dried and roasted to a crispy texture. This is eaten together with crunchy beancurd skin, minced chicken meat, slivers of cucumber and spring onions. Quite similar like have Peking duck.

Braised Pre-Seared Vermicelli with Shredded Fish in Silken Egg White 3/5

The Braised Pre-Seared Vermicelli with Shredded Fish in Silken Egg White ($24) was a dish that I was looking forward to try but it left me disappointed. I felt that the execution was on the bland side and the broth lacked the robustness to hold the dish together. I ended up adding a lot of vinegar to boost the flavour.

Combination of Fresh Fruit, Coconut Parfait, Mango Pudding and Osmanthus Jelly 3.5/5

For a sweet ending, the Combination of Fresh Fruit, Coconut Parfait, Mango Pudding and Osmanthus Jelly ($13.80/pax) is a good choice where diners can try a bit of everything.

If you are a fan of East Ocean Seafood Restaurant's dim sum, you may be interested to know that Chef Leung has moved to Song Garden to be the Executive Dim Sum Chef. I look forward in returning to try his dim sum creations.

Note: This is an invited tasting.


Song Garden Chinese Restaurant
Mercure Bugis Singapore
122 Middle Road
#02-01
Singapore 188973
Tel: +65 65219299
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Website
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 6pm 10pm
Sat-Sun: 11am - 3pm, 6pm - 10pm

Direction: 
1) Alight at Bugis MRT station. Take Exit C. Walk to traffic light junction. Cross the road. Turn left and walk to Middle Road. Turn right onto Middle Road. Walk to destination. Journey time about 8 minutes. [Map]

Chui Xiang Kitchen (醉香小厨) @ Casuarina Road - A Wonderful Dinner In The Neighbourhood

Chui Xiang Kitchen (醉香小厨) is a neighbourhood Chinese restaurant located along Casuarina Road. The restaurant is helmed by chef owner Kok Kwang Chiu who has worked in various restaurant for about 8 years before venturing out on his home. If I remembered correctly, I first visited the place when it was at Teck Chye Terrace. The restaurant then moved to Commonwealth Avenue before settling down at its current location.

Live Lobster Porridge 4/5

To celebrate my sister's birthday, we decided to go to Chui Xiang Kitchen. We were lucky to get a restaurant as the place was packed during our visit on a Saturday night. We started with the Live Lobster Porridge. The huge pot of porridge came with 4 halfed lobsters for 7 pax. The server will take out the lobsters from the pot so diners can consume the porridge at ease. It is really a good pot of porridge held together by a flavourful and robust superior stock, which was comforting and hearty. However, I could not really taste the essence of the crustacean in the porridge.

Braised Pork Belly 4.2/5

The Braised Pork Belly was perfectly executed. The piece of meat was very soft and melted in the mouth. It is like a sponge that has absorbed the beautiful flavours of the braising sauce.

Fried Pork with Marmite Sauce 4.5/5

A common cze char dish on the menu is the Fried Pork with Marmite Sauce. Don't get me wrong. The well executed dish has a refinement to it. The pork was tender and juicy with a slight exterior crisp coated evenly with the marmite sauce, giving it a balanced sweet and savory finishing.

Homemade Tofu with Enoki Mushrooms 4.2/5

Another common dish on the menu is the Homemade Tofu with Enoki Mushrooms. The homemade tofu was very smooth and silky with a nice thin layer of crispy skin. The addition of enoki mushroom gave the dish a delightful texture contrast.

Sliced Duck with Mongolian Sauce 4.8/5

The highlight for me at Chui Xiang Kitchen is their Sliced Duck with Mongolian Sauce. The smoked duck was done perfectly with a nice thin layer of fat. The cooking technique seems to bring out the flavour of the duck even more. Paired it with the mongolian sauce for an even elevated appreciation.

Vegetable with Three Eggs 4.8/5

With all the meats, don't forget your vegetable. The Vegetable with Three Eggs was superb. Definitely one of the best I have eaten. The superior stock married the flavours of the 3 different types of egg excellently, complementing the crunchy greens.

I definitely have a wonderful dinner experience at Chui Xiang Kitchen. I really envy the people staying near the restaurant. They are so lucky to have such a good restaurant in their hood.


Chui Xiang Kitchen (醉香小厨)superb. 
126 Casuarina Road
Singapore 579514
Tel: +65 64584567
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Nearest MRT: Ang Mo Kio (NS Line)

Opening Hours:
Daily: 1100am - 230pm, 5pm - 1030pm

Direction: 
1) Alight at Ang Mo Kio MRT station. Take Exit C. Walk to Ang Mo Kio Bus Interchange (Stop ID 54009). Take bus number 169. Alight 8 bus stops later. Walk to destination. Journey time about 25 minutes. [Map]