Swee Choon Tim Sum Restaurant @ Anchorvale Village - Opens A New Outlet in Sengkang with Exclusive Dishes

Swee Choon Tim Sum Restaurant, a household name in Singapore, has opened a new outlet at Anchorvale Village, bringing its legendary dim sum closer to residents in the Sengkang area. Known for its consistently delicious offerings and bustling atmosphere, Swee Choon's new outlet introduces a slew of exclusive dishes on top of the usual classics.

Triple Combination of BBQ Meat 4/5

One of the new outlet exclusives is the BBQ Meat selection. You can pair these with rice or noodles or enjoy them on their own. We had the Triple Combination of BBQ Meat ($23.90), featuring Honey Char Siew, Garlic Roasted Chicken, and Roasted Pork. The Honey Char Siew was nicely glazed and incredibly tender, earning high marks. The Garlic Roasted Chicken surprised us with its crispy skin and tender meat, and the fragrant chicken rice we paired with it was perfect. Although we wished for more crackling on the skin of the Roasted Pork, it was nicely seasoned and not too salty.

Siew Mai 3.8/5

Salted Egg Yolk Custard Bao 4/5

Baked BBQ Char Siew Bao 3/5

No visit to Swee Choon is complete without sampling their classic dim sum items. We started with the Siew Mai ($2.90/2pcs), which was juicy and meaty, packed with ingredients. The Salted Egg Yolk Custard Bao ($5.80/3pcs) featured soft, fluffy dough filled with a sweet and savoury salted egg custard that oozed like lava, making it a delightful treat. For those seeking a texture contrast, the Baked BBQ Char Siew Bao ($4.90/2pcs) offered a crusty exterior with a fluffy interior filled with chunky sweet BBQ char siew.

Swee Choon Signature Mee Suah Kueh 3/5

A must-try is the Swee Choon Signature Mee Suah Kueh ($3.30/2pcs), which provides a delightful textural contrast with its crispy exterior and soft interior.

'Sichuan Chilli Oil Dumpling 3/5

The Sichuan Chilli Oil Dumplings ($5.90) was drenched in fragrant Sichuan chilli oil. These plump and juicy dumplings, encased in soft, translucent skins, offered a spicy kick.

Tofu Bomb 4/5

An innovative take on traditional dim sum, the Tofu Bomb ($4/2pcs) featured a crispy exterior filled with flavourful ingredients and a slight spiciness from the mixed chopped chilli inside, making it a flavour bomb in itself.

Lychee Prawn Cheese Ball 3.5/5

Another creative dish is the Lychee Prawn Cheese Ball ($3.90/2pcs), shaped to resemble the lychee fruit with a delightful crispy coat. It’s filled with cheese for an elevated taste profile, though I wished the prawn flavour was more pronounced.

Sweet Potato Salted Egg Custard Ball 4/5, Baked Hong Kong Egg Tart 3.5/5

We ended our meal with some sweet delights. The Sweet Potato Salted Egg Custard Ball ($3.90/2pcs) was a highlight with its oozing lava filling and mochi-like chewy texture. The Baked Hong Kong Egg Tart ($3.50) offered a sweet, creamy, and eggy custard encased in a buttery tart, making for a satisfying end to our meal.

Swee Choon Tim Sum Restaurant's new outlet at Anchorvale Village continues its tradition of delivering delicious dim sum while introducing exciting new dishes. It's a welcome addition to the Sengkang dining scene, sure to delight both long-time fans and new customers alike.

Photos and words by Jaslyn. An avid cook who lives to eat and travel for food. Note: This is an invited tasting.


Swee Choon
Anchorvale Village
339A Anchorvale Road
#B1-06/07
Singapore 541339
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Nearest MRT: Sengkang (NE Line)

Opening Hours:
Daily: 8am - 10pm

Direction:
1) Alight at Sengkang MRT station. Transfer to Sengkang LRT station. Take the LRT to Farmway LRT Station. Take Exit B and walk to destination. Journey timeabout 8 minutes. [Map]

CURE @ Keong Saik Road - Celebrates 9th Anniversary With A Limited-time Menu From Past & Present CURE Chefs

One Michelin-starred CURE celebrates its 9th anniversary with an exceptional limited-time-only menu. This ‘Past & Present’ menu is an all-star collaboration between three current CURE chefs and six ex-CURE chefs who now each helm excellent restaurants of their own.

The stellar line-up of chefs includes CURE’s Chef-Owner Andrew Walsh, Chef Gary Wong and Chef Aiken Low. Alongside them are Chef Stefan Liau from Hevel, Chef Ryan Newman from Le Bon Funk, Chef Maksym Chukanov from Qīn, Chef Kevin Wong from Seroja, Chef Melvin Chou from Terra and Chef Lewis Barker from Sommer.

Fermented Cashew Cream, Kelp & Banana Tart

Chef Stefan Liau from Hevel presents the first appetiser, a Fermented Cashew Cream, Kelp, and Banana Tart. Chef Stefan learned the kelp fermentation technique at CURE six years ago, and whilst I would never have guessed that this combination works, it is somehow a harmonious, creamy bite. It is also a little nutty, and the banana also lends some sweetness.

Irish Gallagher Oyster, Cider Granita & Caviar

The Irish Gallagher Oyster, Cider Granita & Caviar is a signature dish of CURE's Chef Andrew Walsh. The freshness of the chopped oyster is enhanced with horseradish cream, chopped shallots and celery. Cider granita adds a little icy texture and refreshing acidity, and it is finished with some briny caviar for the taste of the sea.

Salmon, Beetroot & Kampot Pepper

From his time at CURE, Chef Ryan Newman from Le Bon Funk used two favourite ingredients — cured salmon and beetroot marinate — to create this bright and cheerful (both in colour and taste) Salmon, Beetroot, and Kampot Pepper. It is an enjoyable appetiser that whets the palate before the more substantial dishes.

Abalone, Mushroom Broth & Sticky Rice

Chef Kevin Wong from Seroja is next with an auspicious dish of Abalone, Mushroom Broth & Sticky Rice. The abalone signifies continued longevity, prosperity and best wishes for CURE. The abalone was perfectly cooked and served in a wild mushroom stock and sticky rice with collagen. I really loved this dish, it's so warm and comforting and just hits the right spot.

Danish Langoustine, Tom Yum & Calamansi

Another hot evening favourite was the Danish Langoustine, Tom Yum & Calamansi by Chef Maksym Chukanov from QĪN. This pretty and tasty dish uses a whole langoustine. The juicy meat is grilled over binchotan charcoal, and the head is used to add sweetness to the Tom Yum soup. The soup is neither too tart nor too spicy; it's very balanced, and you can sip it slowly to fully enjoy the flavours.

Aged Silver Duck

As a surprise, Chef Andrew brought out his signature Aged Silver Duck, Fermented Summer Berries & Spiced Seven Tails Brandy Broth. The duck had rich, deep flavours, and the ageing process enhanced it for a very satisfying taste experience. There was also much buzz and excitement about the glass of liquid gold being served with the duck. It turned out to be a warm glass of duck consommé made with a reduction of duck bones, celery, carrots, onions, an infusion of thyme, rosemary and orange peel, and the addition of some spiced 7 tails brandy for depth of flavour just before serving.

Kyoho Grape, Fruit Tomato & Shiso

Chef Melvin Chou from Terra blends Italian and Japanese influences in this pre-dessert of Kyoho Grape, Fruit Tomato & Shiso. The base is made with fruit tomato gelee, with a refreshing topping of shiso sorbet, as well as peeled Kyoho grapes and Fruit tomato. This dish has some sweetness, with a touch of savoury and tartness. It is unique and quite refreshing.

Valrhona chocolate, Roasted hay, and White Miso

Last but not least, Chef Lewis Barker from Sommer ingeniously recreates the flavours of salted caramel using Valrhona chocolate, Roasted hay, and White Miso. Without salt or caramel, the dish achieves a unique depth with smoky notes from roasted hay and a subtle saltiness from white miso, creating a luxurious and inventive chocolate dessert.

This special menu is available from 11 June till 31 July 2024, and is priced at $188 for three courses, $218 for five courses or $238 for 9 courses.

Overall, I enjoyed the limited-time menu by the past and present chefs. Some dishes have more classic flavour combinations, while others feel more exploratory and innovative. Regardless, it is undoubtedly a golden opportunity to taste these esteemed chefs' signature dishes and craft.

Photographed and penned by Shermine. Through her pictures and stories, she shares her journey of savouring new flavours and experiences. Note: This is an invited tasting.


CURE
21 Keong Saik Road
Singapore 089128
Tel: +65 9338 4207
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Nearest MRT: Outram Park (EW, NE, TE Line), Maxwell (TE Line)

Opening Hours:
Tue-Wed: 6pm - 10pm
Thu-Sat: 12pm - 2pm, 6pm - 10pm

Direction:
1) Alight at Outram Park MRT station. Take Exit 4. Walk to Kreta Ayer Road. Turn right onto Kreta Ayer Road. Walk down Kreta Ayer Road and turn right onto Keong Saik Road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Maxwell MRT station. Take Exit 3. Walk down Neil Road. Turn right onto Keong Saik Road. Walk to destination. Journey time about 5 minutes. [Map]