Warung Kampung @ The Central (Clarke Quay)

Warung Kampong is a Nasi Padang eatery located at the basement of Central Clarke Quay. To my surprise, it is actually opened by an Indonesian Chinese couple, in which the husband picked up the art of Indonesian nasi padang in Medan. Humble and simple furnishing, which will set you up in the mood for an authentic Indonesian cuisine any time of the day.

Sambal Prawn 3.5/5

Sambal Sotong 4/5

I started off with the Sambal Prawns and the Sambal Sotong (They ran out of fish, sad to say). I think both the sambal used are the same. I like the fact that both are not too chilli-hot, which might otherwise overpower the taste of the spices and sweetness of the seafood. Between these two, I would prefer the Sambal Sotong more. It stands out in terms of its crunchiness, which was quite satisfying when I chewed at it.

Honestly speaking, I haven't had my rice with Sambal Belachan for quite some time. I find most of them slightly too spicy and I hate it when I couldn't taste anything but the chilli. Hence, for theirs, I started off with just a tiny bit, to go with my food. And wow... I couldn't help but took a much bigger portion of it. Its level of spiciness is just right for me and I feel its robustness comes from the right mix of proportion of its base ingredients. It simply brings the taste of my food to another level.

Sambal Egg Plant 3/5

Sambal Long Beans 4.2/5

For the vegetables, the Sambal Egg Plant was slightly too greasy for me. The Sambal Long Beans was much better. It was crunchy, unlike the usual Chinese style. The Sambal on top of both vegetables was very flavourful, which reminds me of a good Dried Shrimps Chilli.

Egg Balado 4.5/5

What I really can't forget is their Egg Balado. Basically, it is just fried hard boiled egg, simmered in balado. Somehow, the combination of the sauce and the springy egg works for me. The sauce was sweet and tangy, bursting with flavours as it touched my tongue.

BBQ Chicken Ayam Panggang 4.8/5

Crispy Chicken 4.2/5

I then moved on to the meat - BBQ Chicken Ayam Panggang (grilled chicken), Beef & Chicken Rendang. I must say the BBQ chicken was quite impressive. The chicken was well grilled till thinned skin, and the meat remained as tender. The sweet sauce which glazed over the chicken, made it so appetising that I almost devoured the entire skin on it's on.

Chicken Rendang 3/5

As for the rendang dishes, both the beef and chicken were tender, but I wish the taste can be more robust. Fortunately, the Sambal Baclachan made up for it!

Beef Rendang 3/5

You may also like their Begedil (fried mashed potato). To many, I believe it is like a childhood comfort food. The Chef has mixed some Chinese Parsley to flavour the potatoes, which I think has helped a lot in lifting the taste. Reminds me of how my mum will add water chestnut, carrot, or the same herbs to her Yong Tau Fu. A little thought that goes into cooking your food does make a whole lot of difference.

Begedil 4.5/5

We came in the later part of the day hence we didn't manage to try some of the dishes. Nonetheless, we were in time for the popular dishes - bbq chicken ayam panggang (grilled chicken), beef & chicken rendang, sambal prawns & sotong etc. You have the choice of ordering their sets, which is $6.40 to $7.40 with a choice of meat/seafood and 2 vegetables. A la Carte is also available if you are greedy for more!

Sambal Belachan is free flow but Chilli Lovers, please refrain from taking more than you need, as it is painstakingly made from their hands. (My mum makes her own chilli, hence I do know how much hardwork and sweat are involved.). After all the sambal and rendang, you might want to clear your palate with their homemade honey lemon. Just top up 80 cents of your set meal to enjoy it.

Warung Kampong is definitely another great dining option for the shoppers at The Central Clarke Quay amongst the different eateries which have sprouted over time. Do try their Sambal Balachan!

Written 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. 


Warung Kampung
The Central
6 En Tong Sen Street
#B1-56
Singapore 059817
Tel: +65 86666699
Facebook: https://www.facebook.com/WarungKampungCentral
Nearest MRT: Clark Quay

Opening Hours:
Mon-Fri: 730am - 830pm
Sat-Sun: 1130am - 830pm

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit F. Journey time about 2 minute. [Map]

JIN Fine Dining @ Amoy Hotel

I was very excited when I know I am going to dine at JIN Fine Dining by Chef Thomas Kok, one of Singapore's pioneers of Japanese food. I have heard about Chef Thomas from fellow foodies but has never met him in person. I am glad I got to meet him. Chef Thomas is really a very nice and warm person, it felt that I have known him for years.

Starter Platter 4.5/5

Starting off the dining is this exquisite Starter Platter that comes with Pitan Tofu, Marinated Squid, Tamago with Eel, Jelly with Vegetable and Seaweed. It felt like I am having amuse bouche that showcases the culinary philosophy of Chef Thomas towards Japanese cuisine.

Red Snapper Sashimi 4.5/5

Next up is the plate of Red Snapper Sashimi paired with Truffle. It seems like there is a new trend of using truffle in Japanese cuisine. It demonstrated the constant evolving of food incorporating other ingredients or techniques. The pairing of red snapper sashimi with truffle turned out surprisingly good. The combination gave a new experience in appreciating the raw fish.

Eihire, Fugu Mirin Boshi and Tatami Iwashi 4/5

The Eihire (grilled stingray fin), Fugu Mirin Boshi and Tatami Iwashi (dried sardine sheet) are the perfect trio to go with a beer. Even Chef Thomas could not resist the temptation and joined me with her beef as we nibbled on these snacks and caught up with some conversations.

Sashimi Platter 4.5/5

Freshness at its best is this Sashimi Platter of Toro, Cuttlefish, Scallop and Hamachi. It felt like summer has come early with these freshness blooming like flowers in my mouth.

Ikura Chawanmushi 4.5/5

The sight of the Ikura Chawanmushi itself already opened my appetite. Chef Thomas shared with me that the ikura is specially imported from Hokkaido as they are not too salty. Indeed it was not as salty and provided a nice harmony to the comforting steamed egg.

Grilled Fish 4/5

The whole fish was lightly seasoned with salt and grilled to perfection. It was moist inside with a thin crispy exterior skin. The salt further accentuated the sweetness of the Grilled Fish with a aromatic smokiness. Chef Thomas Kok taught me to pour some soy sauce onto the radish and eat it together with the fish. The method further complemented the enjoyment.

Stewed Saga Beef 4.2/5

One of the best beef from Japan is from Saga Pertecture where the cattle are breed in a clean air and water surrounding in a no stress environment. The premium beef has to pass strict criteria. It must be equivalent to the Japan Meat Grading Association's top grade of 4 or 5, and have a Beef Marbling Standard (BMS) rating of 7 or higher out of the maximum of 12. Saga Beef is tender because the red meat is interspersed with fine veins of flavoursome fat. The Stewed Saga Beef was slow cooked for hours to achieve that rich, melted in the mouth texture.

Aburi Sushi 4.5/5

What is more satisfying towards the end of the omakase dinner is the Aburi Sushi of Scallop, Toro and Salmon Belly. I like the fact that the ratio of the vinegar rice to the ingredient allows the fresh ingredients to be appreciated while not feeling too full.

Hamaguri Clam Soup 4.5/5

The Hamaguri Clam Soup was light and refreshing, natural flavoured from the sweetness of the huge clam. Perfect to wrap up the meal, washing down the greasiness. It is like having a cup of tea after a satisfying meal.

I have totally enjoyed my dining experience at JIN Fine Dining. It may be a bit pricey but you are paying for the quality with most of the ingredients freshly flown from Japan. For a value for money deal, if may want to check out the special 8 course omakase set, Chef Thomas is offering to ieatishootipost readers. I understand it is still available when I last checked with Chef Thomas.


JIN Fine Dining
Amoy Hotel
Far East Square
74 Telok Ayer Street
#01-02
Singapore 048462
Tel: +65 65366258
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Daily: 7am - 10am, 1030am - 230pm, 6pm - 10pm

Direction:
1)Alight at Telok Ayer MRT station. Take Exit B. Walk down Telok Ayer Street towards the direction of China Square Food Centre. Turn left into Pekin Street. Walk to destination at the end of the street. Journey time about 5 minutes. [Map]