Zui Yu Xuan Teochew Cuisine @ Amoy Street - Launches 5-Course Signature Set Menu At $50++ Per Pax

For a limited period from 1 December 2020 to 17 January 2021, Zui Yu Xuan Teochew Cuisine at Amoy Street has launched an exclusive 5-Course Signature Set Menu showcasing classic Chinese comfort foods for only $50++ per pax (minimum two pax, available for dinner only). Diners have the option of picking dishes from the different categories (appetiser, meat, seafood, vegetable and rice/noodle). However, diners at the same table have to select the same dishes except for the seafood course.

Deep-Fried Homemade Puning Beancurd, Pig Trotter Terrine, Deep Fried Ngoh Hiang 4/5

For the 5-Course Signature Set Menu, we started with a trio of appetisers. From left to right, we have Deep Fried Homemade Puning Beancurd, Pig Trotter Terrine and Deep Fried Ngoh Hiang. All the items are available on their a la carte menu, and the platter allows customers to have a glimpse of the dishes.

Pan Fried Kurobuta Pork Cutlet 4.2/5

Worthy of your calories is the Pan Fried Kurobuta Pork Cutlet accompanied by achar on the side. I am not sure what the sauce is, but more importantly, it is not overly sweet, complementing the tender and juicy pork cutlet. The other meat selections on the menu are Braised Duck with Beancurd and Crispy Pork Rib Marinated with Plum Sauce.

Live Boston Lobster Wok Baked with Fermented Bean and Garlic 3.8/5

Teochew Steamed Threadfin Tail 4/5

For the seafood selection, diners can choose between the Live Boston Lobster Wok Baked with Fermented Bean and Garlic and Teochew Steamed Threadfin Tail. If you prefer the more robust flavour, opt for the lobster with a rich fermented bean flavour, accentuated by the garlic aroma. Personally being a Teochew, I like my steamed fish. Hence, I would go for the light, and refreshing Teochew steamed threadfin tail.

Homemade Vegetable Skin Beancurd Braised with Crab Meat 4.2/5

For the vegetable dish, diners can choose from the Kai Lan Stir-Fried with Dried Sole Fish, Wok-Fried Asparagus and Homemade Vegetable Skin Beancurd Braised with Crab Meat. I had the silky tofu paired with sweet crab meat, simple but yet deliciously good.

Wok Fried Kway Teow with Diced Kai Lan and Preserved Radish

Wrapped up the 5-Course set meal with either the Wok-Fried Kway Teow with Diced Kai Lan and Preserved Radish or Fried Rice with Diced Chicken and Preserved Olive Leaves. I had the wok-fried kway teow infused with smoky wok hei with delightful crunchiness from the diced kai lan.

Double Boiled Pork Broth in Golden Pumpkin Bowl 4.5/5

The Jumbo Group of Restaurants has also collaborates with renowned Taiwanese Chef Huang Ching Biao, where he will pass on his treasure trove of recipes and experiences to Jumbo's suite of talented chefs. Kickstarting the collaboration is several new dishes at Zui Teochew Cuisine restaurants, Chui Huay Lim Teochew Cuisine and Zui Yu Xuan Teochew Cuisine. One of the new dishes is the Double Boiled Pork Broth in Golden Pumpkin Bowl ($12.80 per person). Inside the pumpkin bowl is generous servings of minced pork, water chestnut, and dried conpoy in fragrant pork broth, complemented by the pumpkin's subtle sweetness.

Beef Short Ribs with Asparagus in Red Wine Sauce 4.5/5

Beef lovers will enjoy the robust and decadent Beef Short Ribs with Asparagus in Red Wine Sauce ($18 per person). The succulent beef short ribs are first deep-fried, and then slow braised in red wine, red yeast rice, garlic and onions till tender.

Pan Fried Shrimp Paste and Pomfret Dumpling

Chef Huang will introduce more dishes in the first quarter of 2021. I was lucky to taste the Pan Fried Shimp Paste and Pomfret Dumpling before it is introduced. Thinly sliced pork lard is wrapped in fresh shrimp paste and topped with fresh whole pomfret and pan-fried. The highlight is the addition of pork lard that intensifies the flavours of the shrimp and pomfret. It is definitely a new dish that deserved to be introduced in 2021.

As a former chef in the Taiwanese presidential kitchen, the acclaimed Chef Huang Ching Biao definitely is an exciting introduction to the talented team in Jumbo. Having a glimpse of some of the new dishes, it really makes me look forward to the new creations in 2021.

Note: This is an invited tasting.


Zui Yu Xuan Teochew Cuisine
130/131 Amoy Street
Singapore 049959
Tel: +65 67883637
Facebook
Website
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 11pm

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit B. Cross the street. Walk to Amoy Hotel. It is located opposite Amoy Hotel. Walk to destination. Journey time about 3 minutes. [Map]

Chilli Padi Nonya Café @ Heng Mui Keng Terrace - Reopened With A Refreshed A La Carte Buffet Concept

Known for its ‘All You Can Eat’ Peranakan buffet, Chilli Padi Nonya Cafe at Heng Mui Keng Terrace now presents a new and refreshed Peranakan a la carte buffet concept. On the menu, you will find the quintessential Peranakan dishes, ranging from appetisers and soups to meat and vegetable curries, seafood options, as well as sweet treats and kuehs. Choosing from over 18 options on the menu, with all being served on the first round if you wish, and subsequently, have all your favourites replenished till your satisfaction.

Before the feast began, we were served with a selection of classic Peranakan starters to kickstart our appetite. The Nonya Fruit Rojak of diced fruits was saltish and piquant with calamansi and prawn paste dressing, and the Bibik Achar was even more so, which I couldn't resist ordering a few more servings after which to accompany the more highly flavoured dishes.

Another signature of theirs is DIY Kueh Pai Ti, which I genuinely enjoy filling each crisp golden shells to the brim with their well-braised turnip flavourful with dried shrimp, then topped it off with a hard-boiled egg. Spice it up with tangy cilicuka served at the side for a punch of flavour.

Light bites also include Otah Mantou. I like how the sweetness and the fragrance of the Pandan flavoured buns balances spicy fish cake, but the portion of the fishcake can be a lot bigger.

Moving on to the Mains, the Bakwan Kepiting is one of the star dishes. The pork and crab meatballs were soft and succulent, and the soup itself was comforting with light seasoning.

The piping hot Fried Shrimp Paste Chicken Wings are to dive right in without hesitation for it would have been a waste when they lose their crispiness and moisture sitting out in the cold. Their pungency is on point too.

Ayam Buah Keluak

Beef Rendang

The Meaty Mains feature Beef Rendang that is cooked with chunks of beef shank in a thick curry. It was decent but lacked robustness that I was seeking for. The Ayam Buah Keluak fares much better with tender chicken meats and rich buah keluak (black nut) gravy.

Babi Ponteh

The Babi Ponteh comes with huge slices of pork belly braised in fermented soybean paste gravy. I find the meat a tad tough in some parts, but they were still quite delightful with well-braised mushrooms and potatoes that had soaked in the umami flavours of the gravy.

Braised Nonya Chap Chye

Green Vegetable Masak Lemak Keledek

For Vegetable options, both the Braised Nonya Chap Chye and Green Vegetable Masak Lemak Keledek didn't disappoint, especially the latter. Fresh spinach stewed till soft in a robust but light coconut curry, punchy with dried shrimps.

There is also a Seafood item - Ikan Goreng Chilli Garam. The batter was thin and very lightly seasoned, allowing the spicy and tangy chilli garam to shine in this dish.

At the end of the meal, we were served a 2-tier assortment of desserts. There is a tier of Nonya kuehs, and another with Chilled Lemon Grass Jelly with Aloe Vera and Soya Beancurd with Gula Melaka that refreshes the palate, and a very warm and comforting Pulut Hitam.

Weekdays
Lunch & Friday Dinner $22.80
Weekend & Public Holidays
Lunch & Dinner $26.80
Weekend High-Tea $19.80

Photos and words 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. Note: This is an invited tasting.


Chilli Padi Nonya Café
29 Heng Mui Keng Terrace
Block E #06-21
Singapore 119620
Tel: +65 68722982
Facebook
Website
Nearest MRT: Haw Par Villa (CC Line)

Opening Hours
Mon-Thu: 1130am – 3pm
Fri: 1130am – 3pm, 6 – 930pm
Sat-Sun/PH: 1130am – 230pm, 3 – 515pm, 6 – 930pm

Direction: 
1) Alight at Haw Par Villa MRT station. Take Exit A. Cross the road. Walk to bus stop opposite Haw Par Villa MRT station (Stop ID 16011). Take bus number 10, 30, 51, 143, 188 or 200. Alight 2 stops later. Walk to traffic junction of Pasir Panjang Road and Science Park Road. Cross the road and walk towards Capricom building. Continue on Science Park Road. Turn left onto Heng Mui Keng Terrace. Walk to destination. Journey time about 10 minutes. [Map]