San Shu Gong Private Dining (三叔公私房菜) @ Geylang Road - Teochew Cuisine By Former Chui Huay Lim Chef

Together with my foodie friends, we made a reservation at San Shu Gong Private Dining (三叔公私房菜) for a Sunday lunch. From what I understand, the restaurant specialises in Teochew cuisine, and their chef was formerly from Chui Huay Lim Teochew Cuisine in Singapore. It happened to be one of my favourite Chinese restaurants in Singapore.

Braised Goose, Teochew Style 4/5

We started with the Braised Goose, Teochew Style ($26 | $70 | $136). The sliced goose meat is laid on top of a bed of braised tofu in a light yet flavoursome braising sauce. To fully appreciate it, I would highly recommend having the tender goose meat with tangy chilli dipping sauce.

Pig's Liver with Crispy Youtiao and Spring Onion 4.5/5

A special item for the day was the Pig's Liver. The pig's liver was well executed, having a delightful crunchy texture. What surprises us is the addition of crispy youtiao, soaking up the delicious sauce. The pairing is something new for me. I have not seem this pairing in other restaurants.

Steamed Fish with Aged Radish and Minced Meat 4/5

Being a Teochew, I love my steamed fish. Hence it is inevitable that I have to order the dish. They have a few options for cooking the fish, and we decided to try the Steamed Fish with Aged Radish and Minced Meat.

Pan-fried Oyster Omelette 4.2/5

I got excited when I saw the Pan-fried Oyster Omelette ($15). It is my favourite dish at Chui Huay Lim Teochew Cuisine. I am glad that I can have this unique style of an oyster omelette here. Crispy on the outside and gooey inside, this is probably the best version of the oyster omelette I have eaten.

Braised Salted Pork Ribs with Mustard Green 4/5

Not many people like mustard green, but being a Teochew, I have grown up eating it, and it has become a taste of childhood for me. Whenever possible, I will order it if my dining companions don't mind, as mustard green has a bitter-earthy taste. We had the Braised Salted Pork Ribs with Mustard Green ($28 | $42). The pork ribs were incredibly tender and cooked in a delicious superior broth. The mustard green was also soft and tender.

Wok-fried Kailan with Dried Sole 3.5/5

We also have the Wok-Fried Kailan with Dried Sole ($18 | $24 | $36). While the Kai Lan was cooked to a delectable crunch, it lacked the aroma from the dried sole.

Wok-fried "Cai Pu" Kway Teow with Homemade XO Sauce 3/5

While the Wok-fried "Cai Pu" Kway Teow with Homemade XO Sauce ($12 | $18 | $24) was packed with wok hei with crunchy diced kai lan, the rice noodle was a bit heavy-handed on the salty side.

Deep-fried Yam Stick Encrusted with Fine Sugar 3/5

For dessert, we tried the Deep-fried Yam Stick Encrusted with Fine Sugar ($18). I didn't quite enjoy it as it was on the dry side. I have tried the same dish elsewhere, which has a softer interior.

Fried Water Chestnut

We also had the deep-fried Fried Water Chestnut. It was crispy on the outside and soft on the inside.


San Shu Gong Private Dining (三叔公私房菜)
135 Geylang Road
#01-01
Singapore 389226
Tel: +65 67410344
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Website
Nearest MRT: Kallang (EW Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Kallang MRT station. Take Exit A. Turn left and walk to traffic junction Geylang Lorong 1 and Kallang Road. Cross the road and walk down Geylang Lorong 1 towards Geylang Road. Turn left onto Geylang Road. Walk to destination. [Map]

Ju Hua Tai (菊花台) @ Duxton Hill - Oriental Themed Cocktail With Asian Inspired Bar Snacks & Mains

Ju Hua Tai (菊花台) is an oriental-themed cocktail bar that has recently opened its doors at Duxton Hill. Alongside its artisanal tippers are Asian-inspired bar snacks and mains to complete the experience.

Chrysanthemum's Secret 4.5/5

You may find its list of cocktails as alluring as I did. Ju Hua Tai's signature cocktail, Chrysanthemum's Secret ($22), indeed is a must-try as raved by many. It is a concoction of Chrysanthemum-infused 135 East Hyogo Gin, Lychee, Raspberry and Elderflower Liqueur. The cocktail's distinctive earthy Chrysanthemum scent and herbaceous notes went well with the fruity sweetness of the Lychee. The exquisite handmade Chrysanthemum jelly was aesthetically pleasing to the eyes and delicious.

Osmanthus Concubine 4/5

We also tried Osmanthus Concubine ($23) concocted with Brasslion Dry Gin, Goji Berries and Osmanthus Cordial. It will have stood out more if the Osmanthus notes are stronger.

Szechuan Cucumber 4.5/5

Criss Cut Fries with Thai Curry Crab Dip 3.8/5

The crunchy Szechuan Cucumber ($10) was moreish with piquant Szechuan sauce. The concept of Criss Cut Fries with Thai Curry Crab Dip ($16) is akin to that of Fried Mantou with Chilli Crab sauce. The rich and creamy Thai Curry Crab dip was punchy with herbs and spices, and the addition of the crab meat gave the dip a meaty texture. Plain fried mantou would have been a better medium to complement the dip as the combination of both the saltish fries and rich sauce proved to be rather heavy.

Mala Chicken Popcorn 4/5

Mala Chicken Popcorn ($15) is inbetween a Szechuan Laziji and Popcorn chicken. It has the flavours of the former but a relatively meatier texture.

Pork Belly Bao 3/5 and Scallop Bao 3.5/5

On the menu, there is also a selection of Baos. We tried Pork Belly Bao ($8.80) with stewed pork belly in a fried bun and a Scallop Bao ($9.80) with a tempura-style scallop in a steamed charcoal bun. Overall, we find the type of bun too skinny, which works against the Pork Belly Bao as the bun becomes too greasy when deep-fried. The Scallop Bao was way more enjoyable. However, a smaller and fluffier bun could have made it look fuller and a lot more enticing.

Octopus Leg with Thai Vignette 3/5

Cauliflower Steak 4/5

For mains, the Octopus Leg with Thai Vinaigrette was disappointing with a squashy texture which was not palatable. On the other hand, the Cauliflower Steak ($23) stood out with an evenly grilled exterior that lent a layer smoky flavour that elusively enhanced the flavour of the sweet grilled Cauliflower. To further elevate it, it is topped with punchy ingredients - pickled radish, pomegranate, yuzu dressing.

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.


Ju Hua Tai (菊花台)
9 Duxton Hill
Singapore 089593
Tel: +65 88692629
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Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Daily: 5pm -1030pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. At Orchid Hotel turn right onto Tanjong Pagar Road. Cross the road to the opposite side of Tanjong Pagar Road. Walk along Tanjong Pagar Road to Duxton Hill. Turn left onto Duxton Hill and then turn right on Duxton Road. Journey time about 15 mins. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Turn righ and walk to Neil Road. Cross Neil Road. Walk to Duxton Road. Turn right onto Duxton Hill. Walk to destination. Journey time about 3 minutes. [Map]