Posts tagged: Chinese

Imperial Treasure’s Liu Sha Bao

By , November 26, 2013

Imperial Treasure’s group of restaurants always have a certain quality to their dim sum, and do you know the restaurant at Paragon branch is the one which is ranked Asia’s 50 Best Restaurant? (Only Chinese restaurant from Singapore on that list too.) The buns are almost perfectly shaped, with the taste striking an appropriate balance between sweet and sugar. Unlike some other buns which can get too oily or rich, you would find it easy to pop more than one.

Imperial Treasure Super Peking Duck
#05-42/45 Paragon, 290 Orchard Rd. Singapore 238859 (Orchard MRT), Tel: +65 6732 7838
Opening Hours: Lunch 11:30am-2:45pm (Mon-Fri), 11am-2:45pm (Sat), 10:30am-2:45pm (Sun); Dinner 6-10:30pm Daily

Read: 5 Best Liu Sha Bao aka Golden Custard Buns in Singapore

Swee Choon Tim Sum Restaurant’s Liu Sha Bao

By , November 25, 2013

This is a choice between Swee Choon’s and Victor’s Kitchen. I finally picked Swee Choon (although I know many will differ in opinion) because Swee Choon ($3 for 3) has a better consistency and a more pleasant eating environment (even though both fall under the same type.) Swee Choon’s interpretation is slightly sweeter, while Victor’s has the stronger salted egg yolk savour. While some of Swee Choon’s dim sum are not as consistent as we have liked, its Golden Lava buns have always been outstanding for a shop with modest beginnings, with one of my friends exclaiming it is “life-changing”.

Swee Choon Tim Sum Restaurant
187/188/191 Jalan Besar Singapore 20882 Tel: +65 6225 7788
Opening Hours: 6pm-6am (Wed-Mon), Closed Tues

Read: 5 Best Liu Sha Bao aka Golden Custard Buns in Singapore

Bosses Restaurant 黑社会’s Liu Sha Bao

By , November 21, 2013

Bosses only serve 2 dim sum items during dinner time – the Liu Sha Bao and Xiao Long Bao. Both are exceptional, I mean, when you compare to their other dishes. The restaurant with its modern black walls is relatively quieter than all the other restaurants at Vivocity which see queues during the weekends. The Signature Custard Lava Bun ($4.20) is worth my trip here, arriving steaming hot, and the orangey yellow skin remains supple fluffy even after a while. The filling flows, flows and flow – very generous, and somewhat more to the watery side.

Bosses Restaurant 黑社会
#02-156/157 Vivocity, 1 Harbourfront Walk (Harbourfront MRT), Tel: +65 6376940
Opening Hours: 11:00am-9:30pm Daily

Read: 5 Best Liu Sha Bao aka Golden Custard Buns in Singapore

Mouth Restaurant’s Liu Sha Bao

By , November 20, 2013

Mouth Restaurant may not be the number one dim sum restaurant to many, and its branch at Plaza Singapura can be so quiet that it feels cold an un=atmospheric just dining there. Maybe I am bias. But Mouth Restaurant’s custard bun ($5.60 for 3) is one of the few presented with baked crust, with skin slightly crumply yet still soft. (Think Tim Ho Wan Singapore buns with custard fillings) The inside is not the usual milky creamy, but buttery where the salted egg yolk texture is distinctly grainy. The flow is thick and slow, like bright yellow lava of the volcano flowing down that may set your heart racing with anticipation.

Mouth Restaurant
68 Orchard Road Plaza Singapura 238839 (Dhoby Gaut MRT)
Opening Hours: 11:30am – 10:00pm (Mon-Fri), 11am – 10pm (Sat-Sun)

Read: 5 Best Liu Sha Bao aka Golden Custard Buns in Singapore

Dian Xiao Er – The House of Juicy Herbal Roast Duck

By , January 9, 2013

Beijing is famous for its sliced Peking Duck, and it is about time that Singapore promotes more of the flavourful Herbal Roast Duck, found at Dian Xiao Er. Actually, I do not know of anywhere here which makes these herbals ducks better than them.

I am a more of a chicken than a duck person. But when I have duck cravings, I know l can make my way to Marina Square which is one of its original branch. Or NEX which has a fascinating ang-pao red colour and décor, red ribbon lanterns and a red OTT wedding wall. No kidding –it’s quite interesting and you feel transported back to the period drama times of China.

Dian Xiao Er’s signature dish is the Ten Wonder Herbs Roast Duck ($13.60 for small, $25.30 for medium), where the herbs is said to revitalize energy and relief mental stress. I am not sure if it is indeed the herbs or duck, but I do feel happier after savouring a slice of its meat – tender and somewhat sweetish juicy. You know how duck meat at lousier stalls can be dry and tough, this is the opposite.

I much preferred its less known Angelica Herb Roast Duck ($12.90 for small, $24.30 for medium), where the flavours are stronger and less herbal. If you never never never ever had Dian Xiao Er’s duck before, you never know what you are missing out.

Imagine your usual favourite roast duck but with more juice that is sealed within the duck, said to be marinated overnight to allow the sauces to fully permeate within.

Full Post Dian Xiao Er – The House of Juicy Herbal Roast Duck

Dian Xiao Er Singapore
NEX Serangoon Central #02-09/10 (Serangoon MRT, Northeast line), Tel: +6634 4828
Other branches: Ang Mo Kio Ave 3, Changi Airport Terminal 3, Jurong Pt, Lot One, Marina Square, Vivocity, Tampines One

Min Jiang – The Hairy Crabs Season Is Finally Back

By , December 3, 2012

Dear hairy crabs, I have waited for you for a year to be back. There are some things that I would have to wait for 300 days before I can savour again. One of which are the hairy crabs. These Chinese mitten crabs, which are Shanghai’s prized delicacy, only come during the days of Autumn.

Over at Min Jiang at Goodwood Park and One North, these hair crab creations are available from now till 30 November, not too long a period before they disappear back to the Yang Cheng Lake.

Min Jiang offers two special six-course set menus at $98++ and $118++ per person, for a minimum of two diners. If you have not tried these palm-sized creatures before, and am wondering “Why so expensive”, the Chinese can spend hundred of yuan just to have them. There are crabs, and there are craps – people would spend more to get their money’s worth for good quality ones.

My favourite version prepared by Master Chef Chan Hwee Kee is the Steamed Hairy Crab with Glutinous Rice Served in Lotus Leaves ($68++ each). For me, steaming works best for hairy crabs where the tastes and juices remain locked in, and the meat remains fresh and sweet. Imagine when some of the flavours of the crab meat flows and get absorbed by the glutinous rice.

Look at the rich bright orange roe – easily my favourite part in the entire crab. Do not remind me of the cholesterol level though. Just allow it to linger in your tongue while you relish the thick thick roe, a taste almost quite unforgettable. (I would best describe it as a texture similar to a creamy form of salted ice yolk but 10 times more delicate.)

The manager in charge Wai See was also skillful in cutting up the crustacean so you can eat it almost mess free. When I asked how long she trained for, she said “Ten years”.

The Baked Hair Crab Wrapped in Lotus Leaves is also a popular choice, while I did think that the smell of the leaves overpowered the true natural flavours of the crab at times.

Full Post Min Jiang – The Hairy Crabs Season Is Finally Back

Min Jiang
Goodwood Park Hotel, 22 Scotts Road, Singapore 228221, Tel: +65 6730 1704
Or Min Jiang at One North, No 5 Rochester Park
Opening Hours: 11am – 2:30pm (Lunch), 6pm – 10:30pm (Dinner)

Other Crab Entries
Peach Blossom (Marina Mandarin)
Putien (City Square Mall)
Mellben (Pasir Ris)

Zhou Kitchen 周庄

By , June 3, 2008


7-10 Amoy Street #01-01 Far East Square S(049949) Tel: 68771123

My family can eat a lot. And I mean, A LOT. With a penchant for Chinese food, we are always on a lookout of value buffets, as ordering ala carte can be a costly affair for us.

With the ala carte lunch buffet costing only $18.80++ during the weekends and public holidays, ($15.80++ during weekdays!) Zhou’s Kitchen周庄 is one place my whole family really enjoyed. Moreover, the cuisines are based on Andrew Tjioe’s family treasured recipes and so you will be assured of a certain quality. 

If the name ‘Andrew Tjioe’ does ring a bell, yes, he is Tung Lok Group’s founder.

Continue reading 'Zhou Kitchen 周庄'»

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