Yi Qian Private Dining @ Leng Kee Road - Hidden Restaurant Within A Business Centre, Serving Fine Cantonese And Teochew Fare

Yi Qian Private Dining is a new Chinese restaurant hidden within a nondescript business centre. Helming the kitchen is Chef Raymond, who has years of experience working at Golden Palace Singapore and Lei Garden Restaurant Hong Kong. The restaurant has an extensive menu ranging from Cantonese to Teochew Fare. Customers can even customise their menu upon the advance request of 3 days.

Crispy Prawn Fritters 4/5

A great appetiser to kick start the meal is the Crispy Prawn Fritter ($9.80). The thinly sliced prawn fritters are crispy and topped with sweet sakura prawns, deep-fried to golden perfection.

Stir-fried Shark Fin with Crabmeat served with Superior Stock in Teapot 3.8/5

A signature at Yi Qian is their Stir-fried Shark Fin with Crabmeat served with Superior Stock in Teapot ($68). It is a 2-part dish whereby the shark fin is separated from the superior stock. To enjoy the dish, have a bite of the shark fin and sip the superior soup brewed for over 6 hours using old chicken bones and ham.

Teochew Crispy Yam & Prawn Omelette 4.2/5

The Teochew Crispy Yam & Prawn Omelette ($24) comes in a disc shape, generously studded with hearty yam wedges and fresh prawns. I love the crispy and fluffiness accentuated by the flavourful yam.

Pig's Stomach and Chicken in Pepper Soup 4.2/5

The Pig's Stomach and Chicken in Pepper Soup ($108) requires pre-order at least one day in advance. A whole kampong chicken is wrapped in a pig's stomach and boiled in a white pepper soup. It is a pot of nourishing soup boiled for 4 hours under high heat with a myriad of spices.

Sizzling Kai Lan in Claypot 4.2/5

Nowadays, restaurants like to serve their vegetables in claypot, such as the Sizzling Kai Lan in Claypot ($22). They are stir-fried with belachan and shrimps. It's simple yet irresistibly mouth-watering, with the kailan retaining a delectable crunch.

Wok Hei Fried Kway Teow with Diced Kai Lan and Preserved Radish 4/5

A staple Teochew dish is the Wok Hei Fried Kway Teow with Diced Kai Lan and Preserved Radish ($18). The flat rice noodles are tossed in a hot wok with crunchy preserved radish, kailan and shrimps, infused with the wok's breath for a smokey finish.

Sugar Encrusted Deep Fried Yam Sticks 4.5/5

Surprisingly, my favourite item is the Sugar Encrusted Deep Fried Yam Sticks ($20). It is the best version I have eaten so far. It has a sweet layer of sugar coating with an exterior crisp, followed by a soft and moist interior packed with the beautiful yam flavour.

While I see a glimpse of excellence in some dishes, there are misses too. I felt I had not tried the best of the restaurant yet. I probably have to return to try more of his dishes to get a final verdict.

Note: This is an invited tasting.


Yi Qian Private Dining
Thye Hong Centre
2 Leng Kee Road
#01-04
Singapore 159086
Tel: +65 65136377
Facebook
Nearest MRT: Redhill (EW Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 1030pm

Direction: 
1) Alight at Redhill MRT station. Take Exit A. Turn right and walk down Tiong Bahru Road. Continue onto Leng Kee Road. Walk to destination. Journey time about 5 minutes. [Map]

Pang's Hakka Noodles @ Sprout Hub (Henderson Road) - Traditional Hakka Food By Ex-Antoinette Chef

I have known Chef Pang back in the dates at Antoinette. After the closing of Antoinette, he has moved on to open Pang's Hakka Noodles, from a restaurateur to being a hawker. I recently paid a visit to his stall at Sprout Hub at Henderson Road.

Hakka Noodles with Scholar Soup 4.2/5

I had the Hakka Noodles with Scholar Soup ($5.50) which comes with a bowl of soup on the side that consists of radish, fishball, pig's liver, minced pork and pork slices. The tale has it that Hakka mothers during the ancient Qing Dynasty dish cooked the dish for their children taking the imperial exam. It even comes with three cuts of pork, symbolising the top three places in the imperial exam. The highlight to me is the noodle texture that has a delightful bite tossed in a homemade minced pork sauce, and crispy pork lards.

Hakka Red Wine Chicken Noodle Soup with Egg 4/5

On the menu, a traditional Hakka dish is the Hakka Red Wine Chicken Noodle Soup with Egg ($8). The red wine broth is not as strong, making it more drinkable. On top of the soft and silky mee sua, the bowl of slurping goodness comes with black fungus, tau kwa, tau kee, egg and chicken.

Hakka Fried Wings 4/5

To complete the meal, you can add on the Hakka Fried Wings ($4 for 2pc) marinated in fermented red beancurd. What sets the chicken wings apart is that extra crunch that is extremely crispy.

Hakka Braised Pork Rice 3.8/5

Chef Pang has also recently launched the Hakka Braised Pork Rice ($7), which comes with braised pork belly, braised tau kwa, braised egg and salted vegetable. The braised sauce is on the sweeter side, which is tasty when mixed with the fluffy white rice. I only wish the braised meat could be fatter.

I am glad to see Chef Pang holding the torch for traditional Hakka food. It is a cuisine that is not commonly available nowadays. Furthermore, the tasty food is reasonably priced, allowing more people to try traditional Hakka cuisine.

Note: This is an invited tasting.


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Pang's Hakka Noodles
Sprout Hub
102 Henderson Road
Singapore 159562
Facebook
Nearest MRT: Tiong Bahru (EW Line), Redhill (EW Line)

Opening Hours:
Mon, Wed-Fri: 9am - 3pm
Sat: 11am - 4pm
Sun: 9am - 4pm

Direction: 
1) Alight at Redhill MRT station. Take Exit A. Walk to bus stop at Redhill MRT station (Stop ID 10209). Take bus number 132 or 145. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 14 minutes. [Map]

2) Alight at Tiong Bahru MRT station. Take Exit A. Walk to bus stop opposite Tiong Bahru MRT station (Stop ID 10161). Take bus number 16 or 851. Alight 3 stops later. Cross the road. Walk to destination. Journey time about 12 minutes. [Map]