AquaMarine @ Marina Mandarin Singapore - Peranakan Delicacies In Conjunction With The Peranakan Festival 2019

In conjunction with The Peranakan Festival 2019, AquaMarine at Marina Mandarin Singapore has collaborated with Baba Chef Raymond Khoo of The Peranakan Restaurant to showcase a sumptuous feast of Peranakan Delicacies, exclusively from 7 June to 11 July 2019.

Kueh Pie Tee 3/5

Nyonya Crabmeat Popiah 3/5

Kick start the Peranakan feast with some delightful bites such as the Kueh Pie Tee and Nyonya Crabmeat Popiah. Have fun putting the different condiments into the kueh pie tee shell, and be your own chef for the day.

Ngoh Hiang 3.5/5

The golden brown Ngoh Hiang wrapped in crispy beancurd skin is packed with chunky pork pieces flavoured with five spice powder. There was water chestnut in it, giving it a nice crunch in texture.

Ayam Buah Keluak 3.8/5

A staple dish of Peranakan food is the Ayam Buah Keluak which you can also find it on the buffet spread. The chicken was cooked to tender, infused with the flavours from the nutty buah keluak and spices.

Nasi Ulam Istimewa 4.2/5

A must try is the Nasi Ulam Istimewa, which is also one of my favourites. Not commonly served in restaurants because of the laborious preparation work behind it. I was told the key to the dish is the freshly cut herbs and spices just before serving. You can't prepare them in advance.

Ikan Goreng Chuan Chuan 4.2/5

I have never tried Ikan Goreng Chuan Chuan and this a new Peranakan dish which I enjoyed. The fish is fried and then cooked with dark soy sauce, ginger, garlic and salted fermented soy beans. The star has to be the salted fermented soy beans which give the dish its characteristic.

Dry Laksa 2.5/5

Unfortunately, the Dry Laksa didn't impress me. It tasted like a plate of stir-fried Chinese noodles. I could not taste any laksa rempah at all.

Itek Sio 4.5/5

Not to be missed at the buffet spread is the Itek Sio, Nyonya braised duck with tamarind and coriander. The duck meat has been cooked to tender, infused with the flavourful braised sauce.

Udang Kuah Pedas Nanas 4/5

A very appetising dish is the Udang Kuah Pedas Nanas, fresh prawn cooked in pineapple coconut gravy. The tanginess from the gravy simply whetted up the appetite.

Whole Veal Shank Rendang 4.8/5

Another crowd favourite is the Whole Veal Shank Rendang. Infused with the aromatic rempah, the meat fell off the bone with ease. A must try.

Apom Bakwa Pisang Pengat 3.5/5

Do save some space for the Nonya Kuehs to wrap up the sumptuous feast. The colourful kuehs are not only pretty in presentation, but they are really yummy. I only wish I have another stomach to try them all. I do notice something unique at the dessert section is the Apom Bakwa Pisang Pengat. The soft, fluffy apom is made from glutinous rice flour and butterfly pea flowers, paired with caramelised banana.

Pricing
$60++ per adult and $30++ per child for lunch daily
$73++ per adult and $36.50++ per child for dinner Monday to Thursday
$83++ per adult and $41.50++ per child for dinner Friday to Sunday, Public Holidays and eves of Public Holidays

Note: This is an invited tasting.


AquaMarine
Marina Mandarin Singapore
6 Raffles Boulevard
Level 4
Singapore 039594
Tel: +65 68451111
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Nearest MRT: Esplanade (CC Line)

Opening Hours:
Daily: 630am - 1030pm

Direction: 
1) Alight at Esplanade MRT station. Take Exit B or D. Walk to destination. Journey time about 5 minutes. [Map]

Shang Palace @ Shangri-La Hotel Singapore - A Tapestry Of Treasured Legacies

Chef Mok Kit Keung of Shang Palace at Shangri-La Hotel Singapore has introduced 3 new menus - Nostalgia, Signature and Innovation which showcase the harmony of the historical and contemporary of Cantonese cuisine. Nostalgia features dishes from yesteryear that are lost or rarely experienced. Signature is dishes that Chef Mok has made famous over the years. Lastly, Innovation demonstrates Chef Mok's creativity in transforming traditional flavours.

Trio Dim Sum Platter 4.2/5

We started our dinner with a Trio of Dim Sum Platter, which gives us a glimpse of the new dim sum menu. In our dim sum basket, we have the Steamed Crystal Dumpling with Beetroot and Water Chestnut, Steamed Morel Mushroom with Assorted Vegetable Dumpling and Signature Barbecued Pork Loin Glazed with Honey Sauce. My favourite is the barbecued pork loin which uses a specific shoulder cut of the Spanish Iberico pork. Each cut only offers 8 slices which come with fat within the flesh itself for that irresistible bouncy texture.

Boneless Quail filled with Bird's Nest in Supreme Broth 4/5

Thank you to Chef Mok, I can try this nostalgic dish, Boneless Quail filled with Bird's Nest in Supreme Broth ($98). This is a dish that requires a skilled hand and very intricate techniques to debone the quail and ensure the whole form and skin remains intact. The cavity is then stuffed with bird's nest and shreds of Jinhua ham. In the earlier days, it is stuffed with shark's fin.

Stewed Boston Lobster with Lemongrass and Garlic 4/5

A seasonal speciality is the Stewed Boston Lobster with Lemongrass and Garlic ($78) served in claypot. The lobster meat has a hint of lemongrass fragrant, further boost by the sauteed garlic. The execution allows the appreciation of the fresh lobster without being shadowed by the aromatics.

Traditional Deep Fried Crab Meat, Coriander and Pork Dumplings 4/5

Another "lost" dish on the menu is the Traditional Deep Fried Crab Meat, Coriander and Pork Dumplings ($36 for 6pc). Two thinly slices of pork fat is stuffed inside the crab and pork filling. As the dumpling gets pan-fried, the fats melted under the heat into the mixture, coating it with a layer of aroma.

Stewed Coral Trout with Foie Gras and Black Garlic 4/5

An innovative dish on the menu is the Stewed Coral Trout with Foie Gras and Black Garlic ($108 for whole trout). Chef Mok replaces the usual fatty pork belly with the buttery foie gras, while the addition of the black garlic gives it a pleasant sweetness to the finishing.

Deep Fried Whole Boneless Chicken filled with Fried Glutinous Rice 4.5/5

The Deep Fried Whole Boneless Chicken filled with Fried Glutinous Rice ($98) is a signature at Shang Palace. The kampong chicken is deboned and stuffed with glutinous rice that has been wok fried with lup cheong, dried shrimp, dried scallop and dehydrated shiitake mushroom. To achieve that flavourful skin, the chicken is basted with malt syrup and red vinegar. It is then fan dried for around 4 hours before roasting it and bathing it in hot oil until crispy. This is time consuming traditional recipe which is entirely prepared from scratch.

20 Year Tangerine Peel Sweetened Red Bean Soup 4.5/5

Wrapping up our meal is the 20 Year Tangerine Peel Sweetened Red Bean Soup ($12). I always like the addition of tangerine peel to give it an elevated dimension of appreciating the traditional dessert.

I actually felt very honoured to be able to savour Chef Mok's dishes who has bags of awards under his belt. Especially many of the recipes that are "lost" or rarely served in restaurants anymore. Once again, a big thank you to Chef Mok.

Note: This is an invited tasting.


Shang Palace
Shangri-La Hotel
22 Orange Grove Road
Lobby Level
Singapore 258350
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Website
Nearest MRT: Orchard Road (NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 1030pm
Sat, Sun & PH: 1030am - 230pm, 6pm - 1030pm

Direction: 
Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. At Orchard Parade Hotel traffic junction, cross the road. Walk towards Orchard Hotel. Continue walking on Orange Grove Road until destination. Journey time about 30 minutes. [Map]