Lucky Seafood Catering @ Geylang Lorong 17 - You Do Not Need To Travel To Ipoh For Handmade Lai Fun & Hakka Yong Tau Foo

My last overseas travel was to Ipoh with a group of foodie friends to explore the food there. One of the places we visited is Dai Shu Geok (大树脚) Yong Tau Foo. That is when I get to know the local likes to have their Yong Tau Foo with a bowl of assam laksa. For those that are unable to travel to Ipoh during this pandemic period, I am glad to say that Lucky Seafood Catering at Geylang Lorong 17 offers a similar experience. They even handmade their own Lai Fun noodle at the stall. I have to give credit to Miss Tam Chiak for discovering and sharing the place.

Approaching the stall, you will see a variety of fried Yong Tau Foo in the display for you to pick and choose. If you look beyond the display shelf, you will probably find some staffs making and frying the Yong Tau Foo on the spot.

Yong Tau Foo 3.5/5

The Yong Tau Foo that you have chosen and picked will be served in a bowl of soup. 

Sak Kok Liew 4.5/5

A must-have is the Fried Jicama or better known as Sak Kok Liew in Cantonese. The mang or turnip is wrapped with dried shrimps and rolled into a circular shape with beancurd skin. This is then deep-fried to golden brown, giving it an enjoyable crispy bite on the exterior with a crunchy interior. 

Fried Tofu Skin 3/5

I am not a fan of Fried Tofu Skin if it is to be eaten plain. Over here, it is served with an accompanying dipping sauce. My recommendation is to dip it into the Assam Laksa, allowing the fried tofu skin to soak up the savoury broth.

Assam Laksa 3/5

The highlight at Lucky Seafood Catering is their handmade Lai Fun noodle which is used in the Assam Laksa. I really love the freshness and the delectable texture. However, the assam laksa lacks the consistency from my friend's previous visit. We spoke to the owner, and it seems that he is continually adjusting his recipe to suit the customers' feedback. My advice is to keep to his original recipe, which makes him different from others.

Lai Fun Soup 4/5

The best way to enjoy the freshly handmade Lai Fun Soup is to have it plain with some beansprouts and spring onion. 

Kon Loh Mee 3.8/5

If you not into spicy or plain, there is a third way to appreciate the Lai Fun in Kon Loh Mee style. The noodle is tossed in a dark savoury sauce and topped with minced meat.

Curry Chee Cheong Fun 2.8/5

Besides the Yong Tau Foo, you can also order Curry Chee Cheong Fun here. This is a staple dish in Ipoh that comes with pigskin and long beans in a pool of curry sauce. I thought there was too much curry powder in the sauce for my liking. By the way, the cheong fun is sourced from a supplier. They do not make it themselves.

Lucky Seafood Catering

134 Sims Avenue (Geylang Lorong 17)

Singapore 387456

Tel: +65 84049266

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Nearest MRT: Kallang (EW Line), Aljunied (EW Line)

Opening Hours:

Daily: 5pm - 12midnight

Direction: 

1) Alight at Kallang MRT station. Take Exit A. Walk to bus stop at Kallang MRT station (Stop ID 80031). Take bus number 2, 13, 51, 63, 67, 80 or 100. Alight 2 stops later. Cross the road. Turn left and walk to destination. Journey time about 10 minutes. [Map]

2) Alight at Aljunied MRT station. Take Exit B. Turn left and walk to overhead bright. Cross the road and walk Sims Place. Walk along the MRT track to Geylang Lorong 17. Turn left onto Geylang Lorong 17. Walk to Sims Avenue. Cross the road. Turn left and walk to destination. Journey time about 10 minutes. [Map]

Si Chuan Dou Hua @ PARKROYAL On Beach Road - Launches 'Treats From The Heart' Weekend A La Carte Dim Sum Buffet

Famed for its authentic Sichuan and Cantonese fare, Si Chuan Dou Hua Restaurant at PARKROYAL on Beach Road is excited to present its 点点心意 'Treats from the Heart' Weekend A La Carte Dim Sum Buffet available for a limited time from 3 July to 27 September 2020 on Fridays, Saturdays, Sundays and public holidays, 1130am to 2pm.

The special brunch menu features unlimited servings of classic Cantonese, as well as Sichuan appetisers, nourishing soups and desserts, alongside single-serving of dim sum specialities.

For appetisers, we had the classic Si Chuan platter of Chilled Chicken with Mala sauce, Sliced Pork in Garlic and Chilli Sauce, Cucumber with Black Vinegar and Soya Sauce, Sliced Pig Ear in Sichuan Pepper Sauce, Long Beans in Ginger Sauce, and Marinated Black Fungus with Chilli Padi.

The dim sum specialities include nine exqusitely-prepared choices, which comes with one serving for each person. The selections consist of Deep-Fried Fluffy Swan Pastry with Foie Gras, Steamed Sea Urchin 'Siew Mai', Baked Abalone BBQ Pork Pastry, Steamed Crabmeat Xiao Long Bao, Steamed Lobster Dumpling, Steamed Mushroom Bun with Minced Chicken, Steamed Scallop Dumpling, Steamed Dumpling with Seafood in Clear Soup, Baked Mini Egg Tart with Bird's Nest.

We had the Deep-Fried Fluffy Swan Pastry with Foie Gras, presented in a gorgeous swan-like shape which was an instant hit when it was first introduced in the restaurant's Lunar New Year Reunion Imperial High Tea Set.

They have also elevated the classic Steamed 'Siew Mai' with Sea Urchin. This levelled-up version adds a briny creaminess and sweetness to the regular siew mai we are used to having, bringing luxury to every bite.

Other delicacies include the Steamed Dumpling with Seafood in Clear Soup, which consists of a huge dumpling filled with seafood such as prawn and abalone.

We loved the Baked Mini Egg Tart with Bird's Nest, which comes with a generous serving of the nourishing delicacy atop the egg tart.

Not to be missed is the Steamed Crabmeat Xiao Long Bao, and the Steamed Mushroom Bun with Minced Chicken, which is soft fluffy bun aptly shaped like a mushroom and consists of fragrant mushroom fillings within.

Besides the 9 single-serve choices of the premium dim sum specialities, they also serve unlimited portions of the other 26 choices such as the Steamed BBQ Pork Bun, Pan-Fried Carrot Cake, and the Minced Meat Dumpling with Sour and Spicy Sauce. For something more substantial, go for their Hot and Sour Vermicelli, and the Sichuan Dan Dan Noodles.

Round off your meal with a variety of desserts, such as the Homemade Fine Bean Curd with Hasma that is light and sweet, or the two indulgent western-style sweets by Executive Vincent Aw - Passionfruit Raspberry Chocolate, and Coffee Noir Orange Mousse.

'Treats from the Heart' Weekend A La Carte Dim Sum Buffet
Date: 3 July to 27 September 2020 (Fri, Sat, Sun and PH)
Time: 11.30am to 2pm
Price: Adult: SGD52++ per person* / Child (6-12 years): SGD30++
DBS/POSB Cardmembers enjoy an exclusive 15% savings^!
*^Minimum of two adults to dine. Additional charges apply for Chinese tea and pickles.
^Not valid in conjunction with other offers, discounts, promotions or membership privileges.
Payment must be made with a valid DBS/POSB credit or debit card.

Dining reservations at Si Chuan Dou Hua Restaurant (PARKROYAL on Beach Road) can be made at douhua.prsin@parkroyalhotels.com or at +65 6505 5722. Visit http://bit.ly/scdhbeachroad for more information. Si Chuan Dou Hua Restaurant

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.


Si Chuan Dou Hua Restaurant
PARKROYAL on Beach Road
7500 Beach Road
Singapore 199591
Tel: +65 65055724
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Nearest MRT: Nicoll Highway (CC Line)

Opening Hours:
Daily: 1130am - 1030pm

Direction:
1) Alight at Nicoll Highway MRT station. Take Exit A. Follow the overhead walkway all the way to The Concourse building. Take the exit down to Nicoll Highway and walk towards Parkroyal Serviced Residences. Cut through towards The Plaza at Parkroyal Hotel. Journey time about 8 minutes. [Map]