Chinese Feasts

Chinese Feasts

Featuring KEK Keng Eng Kee Seafood (Alexandra), Peony Jade Restaurant (Keppel Club), Red Star Restaurant, Taste Paradise, Imperial Treasure Super Peking Duck Restaurant (Paragon), Lei Garden, Summer Pavilion (The Ritz-Carlton, Millenia Singapore), Imperial Treasure Noodle & Congee House (ION Orchard), East Ocean Teochew Restaurant (Ngee Ann City), Din Tai Fung (Wisma Atria)
Veronica Phua
Veronica Phua

(Media Gifting)
Fancy a Chinese banquet at home? The best deal I’ve come across lately is from @famoustreasure. If you call the restaurant directly at 9730 7548 / 6881 6668 to order their Takeaway Menu, and pick the food up yourself (address: 13 Stamford Road, #02-27/29 Capitol Singapore, 178905), you enjoy a crazy-value 50% discount!
Having dined there before, I knew what I wanted for our family dinner.
The Braised Rice Vermicelli with Local Lobster and Leek in Superior Broth 上汤蒜子本地龙虾焖米粉 was at the top of my list and so was the Deepfried Marble Goby with “Cinchalok” Sauce. I was right to guess that the former would travel well since the noodles and crustacean were packed separately from the soup, and the latter which featured their signature funky-savoury-tangy-spicy sauce I’d had twice and enjoyed a lot, was also given the same treatment which helped retain the crunchiness of the fish. My parents and I enjoyed both dishes very much. They were particularly fond of the lobster noodle broth as it’s fragrant and concentrated in seafood richness. Thumbs up too for the large and uber fresh lobster with its firmly succulent meat.
I couldn’t not order Famous Treasure’s Roasted Honey BBQ Pork either as it has quite a reputation. And deservingly so, given that the fat-striped pork was very tender and the sticky black sauce it’s prepared with, finger-licking good. Luckily the restaurant gave a little more of it on the side.
Another Chinese restaurant must-have for my family is the Crab Meat with Fish Maw Soup soup. At only $10 a bowl if you do the order-direct-collect-yourself method (usual price: $20 per bowl), there was no way I was going to skip getting it.
Really, this ongoing promotion is quite wonderful. It would be a shame to miss.

We attacked the BBQ with gusto. Who can resist such a fragrant and roe-rich crustacean? Not least when it’s been appetisingly seasoned in salt and Unagi sauce. That sweet-savouriness your lips first makes contact with, really alleviates the enjoyment of the BBQ Crab. I’d advise pre-ordering to avoid disappointment.

Besides the vegetarian Fried Hor Fun with its insane “wok hei” and the roe-rich BBQ Crab, my other favourite dish from last night’s dinner at @shaobbq was the “Dweh Her” - please pardon the spelling but I can’t include the nasal sound required in the Teochew word to mean “hard-fleshed fish”. Completely ironic though as the fish has the most cottony-soft flesh. Which is why Chef-owner Jack Ding offers two ways of preparation - cooked in a broth with noodles, or battered and deepfried. We opted for the latter and loved it so much, a second round was necessary. I was smittened by the contrast between the silky, soft fish meat and the extreme crunch of the coating. Furthermore, it was enhanced by some very fragrant garlic bits stir-fried with chilli, spring onion, salt and pepper. This was what made the dish incredibly tasty.

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I am not huge on the popular Chinese classic dish of “Sweet & Sour Pork” but @lousangsg (previously known as #makhongkee) does one that I can’t get enough of.
The pieces of pork are fried till very, and I mean VERY, crunchy. And the sauce is more sweet than sour but by golly, it just works. I know taste is subjective but to me, this is the best version of the dish I’ve had in recent years.

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While perusing the menu at @lousangsg, the “Claypot Stewed Beef with White Radish” ($20++) caught my eye, so order it we did. And it managed to exceed expectations as the big chunks of fantastically tender beef and beef tendon came in a thick and remarkably flavourful sauce. The pieces of radish were also super juicy. I give this top marks.

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Need to share this other dish that we enjoyed here - the “Chye Por Neng” or Omelette with Salted and Dried Radish. It‘s huge, thick-ish and fluffy and fragrant. The preserved radish mixed in there had a good crunch and wasn’t too salty. Ratio of it to egg was also spot-on.

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H O S T E D
A week ago, my parents and I were invited to have dinner at the newest @yunnanssg. To celebrate the opening of their third outlet (it’s in @nex.singapore), ten NEW dishes have been created. They are exclusive to this outlet until end October 2020. After which, they can be found on the menu at the other #Yunnanssg restaurants too.
One of these new items is the Steam Pot Chicken Soup with Yunnan Red Mushrooms ($13.90 for individual serving). It’s fragrant but I prefer the version with Matsutake Mushroom ($14.90).
Another was the Deep Fried Pork Fillet with Homemade Spicy Dip ($9.90). We couldn’t stop munching on the crunchy meat, especially after dunking them in the garlicky, spicy and sour green sauce.
The Crispy Duck with Dried Chillies ($15.90) was the third new dish we had and it was also marvelous. Featuring fresh duck deboned by hand and cut into strips, it was stir-fried with chillies from Yunnan's Qiubei county and crispy broad beans. The result was mouthwatering in fragrant spiciness .
We enjoyed the fourth, a Poached Seabass in Spicy Pickled Vegetable Broth ($28.90) immensely as well. Two of Yunnan's mustard greens in pickled form were used to superb effect in the soup base here, along with pickled and freshly ground fresh chillies.
Although it’s been on the menu since Yunnans arrived in Singapore, I‘d never tried the Beef Stew in Copper Pot till that day. And I liked it a lot as the gravy was wonderfully spicy, the sliced meat, tender, and the vegetables (both fresh and pickled), were aplenty.
Hitting all the right notes as always was the Poached Pork Collar. My parents and I have never not ordered it whenever we visit Yunnans in Jewel Changi, the outlet closest to us.
We also sampled the new dish of Sautéed Asparagus with Mushrooms and Golden Fungus ($14.90). Sourced from the highlands of Yun Nan in China, the latter is purportedly good for complexion and immunity.
Hailing from the same region was the Wheat Pumpkin ($7.90) - its texture a cross between a pumpkin and a gourd. It was served grilled to acentuate its natural sweetness, and topped with special spices.
Inspired by our local Fried Hokkien Mee, the new Stir Fried Yunnan Rice Noodles with Assorted Seafood 海鲜虾汤炒米线 ($12.90) was rich in umami-ness thanks to the use of @yunnanssg’s signature prawn broth. What made it extra irresistible to me was the killer housemade Sambal Belachan it came with.
For dessert, @chua.reuben recommended us the house-made Brown Sugar Jelly with Rose Puree ($6.90). Its floral note and gentle sweetness suited us well.
We also decided to add on the humble looking Buckwheat pancakes. Warm and a little fluffy, they had a toasty taste and were delightful with a drizzle of honey.

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Although we had already paired the other dishes with a bowl of steamed rice each, I wasn’t going to let us leave without trying Shao’s “Vegetable Hor Fun”.
It turned out to be better than any of us expected. The moment it landed on the table, salivary glands were triggered. My first chopstick-full confirmed the noodles’ tastiness. Masterfully fried with just soya sauce and bits of chopped up “kai lan”, it dazzled with an intense “wok hei”. In short, a seemingly simple but very, very tasty dish that’s worth a try.

I was wondering why @shaobbq’s signature Squid Ink Sausage tasted even better than ever today. Then I learned that they changed suppliers. This dish to me, is a must-order. Delightfully springy with a meaty bite, it is gloriously rich in umami-ness. I am sure this makes a great snack to have with alcohol too.

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My latest discovery is the Claypot Soon Hock (Marble Goby) at @nosignboardseafood restaurant located in the @esplanadesingapore. Love it for its extraordinarily tasty soup that comes flooded with fresh herbs, roasted garlic slices and fried ginger strips. Besides the fish which was really fresh and meaty, there were large, puffy pieces of beancurd in there too. So darn delicious and substantial as well. I consider this one of the must-orders here.

My mum picked TungLok Signatures in Orchard for my birthday lunch as she and my dad had dined there late last year and thought the food was good.
I would say classic Chinese dishes served mostly in individual portions is their calling card. There was absolutely nothing to fault about each dish. They were all solidly executed and delivered in taste, albeit being rather familiar in style.
The Roasted “Jin Ling” Duck ($68++ for whole) was the biggest surprise for me as it turned out to be tastier than expected. Not only was the glossy golden skin thin, crispy and presented neatly wrapped in translucent egg crepes but the drumsticks (these were juicy and flavourful) came separately with plum sauce as a dip. For the rest of the duck meat, we chose to have it in the classic style - diced up, fried with water chestnut, capsicums and peanuts, and eaten with chilled, crisp iceberg lettuce.
The Deepfried Prawns Prepared in Two Ways ($10.80++) had one with coated in wasabi mayo and the other, salted egg yolk paste. By the way, that red round thing on the plate was not a tomato but carved watermelon. Quite the ideal refresher to balance out the crunchy prawns.
The delightfully quirky Shitake Mushroom Trio ($10++) showcased the fungi fried and braised, and as the filling of a third mushroom which revealed itself to be a puffy steamed “bao” disguised as a giant shiitake.
If you like fish, the Grouper in Two Ways ($22++ per person) should not be missed. As the fish was fresh, it was delicious steamed and served on egg white custard, as well as crumb-coated and fried to a crunch. I suggest starting on the former as it’s lighter.
Between the two noodle dishes we ordered, I found the humbler Poached “Mee Sua” with big pieces of Fish Puffs and plentiful beansprouts ($8++) more appealing. For something so simple-sounding, it was packed with superb flavour. The Japanese Inaniwa Noodles with Lobster Steak in Ginger and Onion Sauce ($28++) was a fine serving of carbs too, if a tad sweeter than I expected.
We shared two desserts between us four as we were feeling full towards the end of lunch. Happy to report the Chilled Mango, Pomelo and Sago with ice-cream ($10++) was still wonderful even after so many years. My parents who love durians, opted for the Chilled Durian with Black Glutinous Rice and Ice-cream ($12++). They were not disappointed either.

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It wasn’t until my most recent visit to @shaobbq that I ordered the “Salted Egg Yolk Yam”. Mentally kicked myself upon my first bite because it revealed itself to be stellar. I really liked the cottony-soft texture of the blocks of yam and how it paired with the fragrant, savoury and slightly spiced up sauce.

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