We visited Mui Kee’s Shaw Plaza outlet for dinner recently.
The highlight of our meal here was definitely the Steamed Whole Baby Threadfin (400g, $28.80), which was so fresh and tender! I’d also recommend the Garoupa Belly Congee ($15.80) which was smooth and had a nice wok hei flavour! I actually tried their congee back when they first opened at Shaw Centre back in 2018, so it’s nice to see that the standard of their congee has remained consistently good! For something homely and comforting, you can consider the Pork Patty with Premium Salted Fish ($12.80). Lastly, we also had the Beef Brisket Noodles ($13.80) which was pretty yummy too with the tender slow-cooked beef brisket and springy noodles!
Overall, this is certainly a good spot to enjoy Cantonese food with your family or friends! Do come during weekdays to avoid the weekend crowd.
I had a memorable dining experience over at Restaurant Chedi, a contemporary Thai restaurant along Hamilton Road that recently opened its doors.
~miang kham
~nam prik gapi
~gaeng som fak thong
~tom kha gai
~som tam ruam mit
~nam ya goong mang korn
~kor muu yang
~tub tim knob
~Signature khao pad kid terng (add on for $14 per bowl, minimum order 2 bowls)
Every single dish of this menu was superbly executed, where the chefs' deft balance of hot, sour, salty and sweet - the hallmarks of Thai cuisine - really came to the fore! Special mention to the Signature khao pad kid terng too, which was indeed a fried rice to remember! The indulgent rice bowl, which is studded with threadfin (house cured for six months), fresh crabmeat and tobiko, was briny with complex flavours drawn from the sea, and the wok hei was super legit!
Their tasting menu will also be changing throughout the year to offer diners new entry points into Thailand's diverse regional cuisines.
It’s been awhile since I visited Fook Kin, and I’m happy to report that their signature roast meats (char siew and sio bak) are still excellent! Glad to see that the standard has maintained! If it’s your first time here, I’d recommend getting the Mixed Platter - the caramelised char siew is sweet, nicely charred and has a good balance of meat to fat ratio, while the roast pork has a satisfyingly crispy crackling skin and juicy meat. These pair well with either the rice or noodles, but I personally prefer the latter.
The prawns were so juicy and crunchy, so the freshness is without a doubt! And it also had that extra flavour from being infused with the 12-hours prawn broth as well!
Each bite was filled with a rich and creamy flavour, without being too cloying! The crispy fried mushrooms added some texture and crunch to the overall taste too!
The salmon was cooked perfectly, with the flesh tender and moist, while the skin was so crispy! The sauce was really tasty too! Legit haven’t had such a good salmon in a long while!
Have been wanting to try their nasi lemak for the longest time, and I finally did that recently!
I had their Ayam Goreng Berempah Chicken Leg Nasi Lemak, and it was so good! From the well-marinated, juicy and tender spiced fried chicken, to the aromatic fluffy rice, and the sambal which was sweet but packed a fiery punch, everything was on point! The fried egg (which is their new add-on menu item) upped the satisfaction even further! Even though this was ordered via delivery, the quality was still apparent!
Was over at Fu Xiao Xian with a friend for dinner recently, where we enjoyed their Yunnan-style pressure-steamed fish, along with some of their other dishes.
We paired the Qingjiang fish with their spicy sour bamboo shoot soup base. The cooking process was pretty interesting; the fish was naturally pressure-steamed at high heat to extract its natural flavour and nutrition, while a woven bamboo hat was used as a wok lid to preserve the temperature and aroma. Taste-wise, the fish was fresh and tender, while the soup was comforting, with a nice balance of tangy and spice! You can also add on additional ingredients (I’d recommend the Sliced Fresh Beef w/ Raw Egg and Fried Tofu Skin!) into the pot to have it together with the fish (the recommendation is to drink the soup first, then eat the fish, before adding in the other ingredients) in the appetising broth!
The Meadesmoore Cut (one of the dishes in their new menu), comes with three distinct types of marbling with three different flavour profiles of beef on a plate. The underblade is tender and offers sweet and beefy notes; the ribeye cap is rich and buttery; and the loin is deeply beefy. This steak is best paired with fleur de sel, though it also goes well with Cafe de Paris herb butter ($7) and Bordelaise red wine sauce ($7).
Our very first meal in Bali was at Warung Babi Guling Pak Malen, a popular spot in Seminyak for Nasi Babi Guling. Their signature dish comes with pork satay, lean sliced pork, a piece of crisp skin, pork skin cracker and other different pork parts, with lawar (vegetables cooked in herbs, spices and coconut milk), rice, and sambal. I must say this was really quite enjoyable, especially when everything is mixed so all the different flavours come together! The crisp skin was thick and delicious, and the sambal was quite fiery too! Overall, a cheap and good makan option in Bali!
We were over at Honcho recently, a multi-concept venue that features an omakase restaurant, rooftop bar, and basement bar.
At their omakase restaurant, we got a sneak preview of their upcoming $68++/pax 6-course omakase dinner set that will be available only on Wednesdays. With highlights like fresh thick-cut sashimi and interesting nigiri sushi (with toppings like garlic butter & scallion sauce!) to a fork-tender braised short rib, it was an enjoyable set overall! For a big eater, I was substantially full by the end of the course, so I think the price point is pretty worth it too! Do note that some of the dishes you see here might be different from what you get as they plan to rotate the dishes seasonally.
We recently tried the limited time CNY specials from Tigerlily Patisserie:
~TROPICA-NANA: Vibrant and fruity flavours in one cake! Featuring banana sponge, caramelised bananas, passionfruit jelly, banana and passionfruit curd within a coat of mango and passionfruit mousse and decorations of "banana-skin" chocolate.
~BERRY BLOSSOM: This was sweet and very refreshing! Genoise sponge, strawberry and suan mei (sour plum) compote. Coated in strawberry and lychee mousse with white chocolate petals for a CNY update of their Red Bauble.
~OOL-ONG LAI TART: Interesting combination of pineapples and oolong, with well-balanced tart and earthy flavours! Layers of tea cremeux, pineapple compote and charred pineapples in tea jelly on a shortcrust pastry.
~KONG BAK SCROLL: This was such a savoury and enjoyable treat! Featuring coffee braised pork belly with textures of hazelnuts, pickled onions and lettuce between croissant scrolls.
If these look and sound appealing to you, do check them out!
