The Dragon Chamber @ Circular Road (Boat Quay) - The Hidden Restaurant Inside A Kopitiam

The Dragon Chamber has been rebirth at its new location in an assuming kopitiam at Circular Road, hidden behind a glass fridge door. Stepping behind the glass door, diners will be plunged into a world that is reminiscent of Chinatown gambling dens and secret society hangouts. One can also find exotic dishes on the menu such as the crocodile feet and penis.

Firecracker Chicken and Maple Fritters 3.8/5

I was told that the Firecracker Chicken and Maple Fritters ($16/$28) is a luxed up version of the chicken and waffle dish which I don't actually get it. It is a La Zi Ji (Sichuan Chilli Chicken) dish with some crispy you tiao drizzled with maple syrup. I can't associate it with the so called chicken and waffle inspiration. Putting the ranting aside, the dish itself is very enjoyable with the spicy kick from the Sichuan peppercorn. The diced chicken which has been deep fried to golden brown was also tender and addictive.

Cheeseburger Eggroll 3.5/5

An unique and bold creation is the Cheeseburger Eggroll ($14). Instead of toasted bun, the ingredients in a cheeseburger such as beef, cheese, lettuce and tomato is stuffed into a eggroll skin. It felt more like have a bonito wrap with crispy skin, instead of a burger.

Dick Soup 4/5

The name of the dish may sounds vulgar but it is absolutely delicious. The nourishing Dick Soup ($30) features crocodile penis in a chicken and pork based broth that has been double boiled for six hours. If you can overcome the idea of eating the exotic ingredient, it actually tasted like pork rib with a layer of collagen. The soup itself tasted nothing acquire, it is flavourful and packed with essences drawn from boiling the ingredients and herbs for hours.

Dragon Mountain 3.8/5

A new dish on the menu is the Dragon Mountain ($88/$138). The whole lobster is fried and tossed in crispy garlic, crushed fermented soybeans, sliced chillis and Sichuan peppercorns. Some commented that it is a waste to mask the freshness of the lobster flesh in the rich flavour. Well, I tend to agree but I also feel it needs to offer something different to entice diners, just like there are different sauces for our favourite local crab dish.

The Flaming Pineapple Beef 3.5/5

The Flaming Pineapple Beef ($28) will make a spectacular entry, served in flame. The beef was really tender and juicy. However I found the sauce too sweet for my liking, masking the appreciation of the beef.

Wagyu Truffle Beef Hor Fun 4.2/5

A must try at The Dragon Chamber is their Wagyu Truffle Beef Hor Fun ($68). This is apparently a new and improved version showcasing wok-fried flat noodles in a moreish truffle gravy. It also comes with slices of A4 Kagoshima wagyu, crispy deep-fried hor fun strips and poached egg. This is a multi-sensual enjoyment packed with flavours and textures. A must order here.

Fried Durian 3/5

For dessert, we had the Fried Durian topped with ikura. Encased in the crispy skin is the durian puree. However the durian puree lacked the piquancy in the king of fruit. It also can be sweeter.

Besides the food at The Dragon Chamber, the bar is worthy to check out too. You can find Asian-inspired cocktails such as Crazy for Coconuts, Old Fashion Twist, Mojito Twist, Tea Time and Soda, and Vodka Citrus Soda. It also offers a range of craft beers and ciders including Dragon Chamber exclusive in-house labelled beers - Dragon Pale Ale and Summer Sesh Ale.

Note: This is an invited tasting.


The Dragon Chamber
2 Circular Road
Singapore 049358
Tel: +65 68058181
Facebook
Nearest MRT: Clarke Quay (NE Line)

Opening Hours:
Daily: 12pm - 230pm, 5pm - 12midnight

Direction: 
1) Alight at Clarke Quay MRT station. Take Exit E. Cross the road. Walk to Upper Circular Road. Walk down the road to North Bridge Road. Cross the road and walk to Circular Road. Walk to destination. Journey time about 5 minutes. [Map]

The New Ultimate Sunday Champagne Brunch @ Hilton Singapore

This April, Hilton Singapore launches their new Ultimate Hilton Sunday Champagne Brunch. Diners can look forward to a glorious food retreat with elevated brunch essentials and free flow premium Taittinger Champagne. Priced from $98++ per pax, the champagne brunch buffet features new gourmet and seasonal ingredients with 8 live stations including the fresh seafood bar, grilled carvings, gourmet specialties such as foie gras, a dedicated seasonal cheese room with over 30 types of imported European cheese, as well as artisanal desserts from the 6-metre long D9 dessert showcase.

One of the special highlights of the buffet includes the Ocean-fresh Seafood & Oyster Bar such as the fresh Alaskan king crabs, Maine lobsters, freshly shucked oysters.

Hop over to the six gastronomy stations, where the chef prepares dishes a la minute such as the enticing Foie Gras Brulee with toasted brioche and pineapple lemon jam.

My favourite at one of the a la minute stations is the homemade Waffles with Crispy Duck, topped with fried duck egg and mustard maple syrup. The waffles has a crispy, slightly caramelised exterior from the maple syrup drizzled over and packs a bite. It is paired with crispy, tender duck meat to contribute a savoury taste to the dish.

The homemade Venison Scotch Egg and Black Truffle Hollandaise was an interesting dish, with a soft flavoured egg wrapped in sausage meat, breaded and deep-fried. The addition of black truffle hollandaise elevates the flavour of the dish with a strong truffle fragrance.

Don't miss out on the King Crab Homemade Ravioli with shellfish espuma, giant ikura and chive oil as well. The ravioli boasts a perfect al dente texture, encasing tender shreds of sweet king crab meat, while the richly flavoured shellfish espuma compliments the gourmet pasta dish well.

The savouries at the Prime Meat Carvings section includes the 14-hour Slow Roasted Wagyu Beef Leg is carved out and served by the chef upon request.

Some of the highlights from the savoury selections include the Sticky Spicy South Australian Dorper Lamb Ribs, as well as the Crispy Pork Belly with macaroni cheese and braised red cabbage.

Indulge in the New Zealand Rockling Fish Fillet with braised olive and fennet, which boasts soft, fork-tender fish fillet meat.

Next is the Stone-hearth oven baked pizza with Black Truffle and Fontina Cheese Pizza, and Artichoke and Tellegio Pizza with Prosciutto.

Lastly, relish in the dazzling array of artisanal D9 Cakery handcrafted pastries to end the meal on sweet note. Some of the must-tries are the Belle, matcha azuki cake, Hazelnut chocolate cake, citron tart, and selection of deconstructed desserts such as the King's cake, Japon a la Fraise, and Noisette du Caramel.

The delectable spread also includes homemade macarons, dark chocolate pralines, tarts, classic loafs, cupcakes, cheesecakes, freshly baked scones, and creme brulee.

Sunday Champagne Brunch
Adult:
$98 per person (free flow of coffee, tea and selected soft drinks)
$128 per person (free flow of prosecco, selected white & red wines and beer)
$168 per person (free flow of Taittinger Champagne, selected white & red wines and beer)
Child:
$49 per child (aged five to 12 years old) / Child below the age of five dines for free.

Photos and words by Crystal. A girl who likes to eat, photograph, and write about food, and dreams about travelling around the world one day. Note: This is an invited tasting.


Opus Restaurant
Hilton Singapore
581 Orchard Road
Singapore 238883
Tel: +65 67303390
Facebook
Website
Nearest MRT: Orchard (NS Line)

Sunday Champagne Brunch
Sunday: 12pm - 3pm

Direction: 
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue walking along Orchard Road. Journey time is about 8 minutes. [Map]