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Chinese Feasts

Chinese Feasts

Featuring Peony Jade Restaurant (Keppel Club), Paradise Dynasty (ION Orchard), Red Star Restaurant, Imperial Treasure Super Peking Duck Restaurant (Paragon), Lei Garden, Imperial Treasure Noodle & Congee House (ION Orchard), Tian Wai Tian Fishhead Steamboat (Serangoon), East Ocean Teochew Restaurant (Ngee Ann City), Hua Yu Wee Restaurant, Shang Palace (Shangri-La Hotel Singapore)
Veronica Phua
Veronica Phua
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Sautéed in fragrant Kampot pepper sauce, the large, juicy cubes of Kagoshima Wagyu beef proved more buttery soft than any of us expected. Providing a pleasant contrast were pieces of crispy garlic chips. My dad who is very critical of the tenderness in his beef, gave this top marks.
This dish is available in two sizes: $36++ per person or $88++ for the sharing plate as seen above. We opted for the latter as there were four of us and it proved ample.
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I would return for many dishes at the beautiful “Jade at The Fullerton Hotel” Chinese restaurant but this tops the list.
The “Live” Boston Lobster is large and very fresh and is comes with exceedingly fine, springy egg noodles from Hong Kong. Having been simmered in an umami sauce made from the stock of fried lobster shells and pork lard oil, the strands are deeply flavourful. Those two components on the plate would have been enough pleasure but taking things up to another level is the inclusion of a housemade X.O. chilli sauce that lets you introduce more of the savoury and the spicy to the mix.
A fantastically delicious dish and at $39++, totally worth it.

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On my third visit here with my parents and TH, we discovered a dish that we unanimously thought very good.
Light and tasty in a delicate way, the slippery-smooth egg white with scallop and crabmeat on blanched broccoli was really a pleasure to eat. Even though we got the small portion, there was more than enough for the four of us.
Do consider giving this healthier item a try if you are dining there and prefer to avoid deep-fried food.

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Maybe I haven’t been paying close enough attention but I don’t think many seafood eateries, regardless of price point, serve fresh #turbot. And I am referring to swimming-in-a-tank kind of fresh. My dad who is Teochew and really knows his fishes, ordered one straightaway. Although it’s not cheap (our perfectly steamed 700gm specimen cost $84), we were very pleased with its medium-firm, springy and flavourful flesh and gelatinous skin.
We are sure to return to try more dishes at “Tian Tian Seafood Restaurant” because the food we had turned out to be really tasty and well executed. Plus I like the old-school vibes of the place (they even have tables spilling out into the back alley of their shophouse unit). And for those of you who work late or are on the lookout for a supper spot that serves proper hearty fare, the good news is they operate from 5pm to 3.30am.

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With “beehoon” as fine as strands of silk, “mee sua” and noodles pooled together, the “Pu Tien Ca Fen” is all about super soft slurp-liciousness. The delicate strands of rice noodles practically meld with the thick, rather starchy gravy to become one entity. I like it most with the restaurant’s special garlicky, vinegary chilli sauce as it cuts a swathe of acidic spiciness through the gooeyness.

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The million dollar question on my lips was how would the new collagen broth at “Beauty In The Pot” measure up to the discontinued shark collagen broth.
Well, my first impression about the replacement (which made its appearance at the end of November 2018) is that it looked and felt just as thick and creamy.
Taste-wise, this concoction which contains compoy, pork trotter, chicken feet, chicken and pork bones, struck me as being slightly more savoury. One thing I also noticed was because of the natural sweetness from the pork, all the vegetables I cooked in here had a nicer flavour. It was most obvious with the baby spinach, one of my must-haves.
Even though we were asked by the staff a few times, we decided not to top up the complimentary soup because I had learned from Burpple Tastemaker @juliuslim that it’s a plain pork bone broth. Definitely a far cry from the collagen-rich version served at the start. You can however, opt to order that at a small cost. Adding on the lighter soup is not a bad thing though because as the collagen broth got reduced from continual simmering, it became much saltier so I guess, if you don’t overdo it, some of the simple broth would have balanced it out.

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M E D I A T A S T I N G
In line with the upcoming Lunar Year of the Pig, Master Chef Goh Chee Kong at Min Jiang One-North has readied an array of delicious dishes to ensure pigging out is a pleasure.
Spark a brighter beginning with the “Fruitful Abundance YuSheng with Whole Abalone in Raspberry & Sour Plum Sauce” 果运当头鱼生(dine-in only, $118++/$168++). If you enjoy fruit, this refreshing rendition with ingot-shaped yuzu jelly, numerous types of fruit such as peaches, mangoes, honeydew, strawberries and dragon fruit accompanying the abalones, will perk you up for sure.
If dining in the comfort of home is preferred, there are delightful dishes that can be ordered for takeaway too.
My favourite of these is the “Double-boiled Whole Chicken stuffed with Bird’s Nest and Duck Foie Gras Dumplings”. Served in a special claypot, the soup is truly rich, the chicken is tender, the bird’s nest, plentiful and the dumplings, fantastic.
If you are into duck, you can also consider their “Fortune Delight Crispy “Heung Song” Duck with Glutinous Rice” to make it a complete meal. Do note the preparation style here has the duck a bit on the dry side.
An inspired take on a familiar CNY dish, Min Jiang at One North’s “Braised Pork Belly with Pan-fried Lotus Root Pork Patties and Sea Treasures in Claypot” is available for dine-in & takeaway. Personally, I couldn’t get enough of the pork patties. Despite the presence of Australian 10-head abalones, sea cucumber, dried oysters and dried scallops, they were what stood out for me the most.
For the full menu and details, do call the restaurant.

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Attended one of my nephews’ wedding dinner last night at the Grand Copthorne Waterfront Hotel and was pleasantly surprised by the quality of their banquet food. Besides the fact that all the courses were really tasty, there were a number of less often seen dishes. Like this pot of very fresh “live” prawns in a light miso-based soup, and a delicious platter of sliced smoked duck in herbal sauce served with fried mantou. I also thought the opening cold dish platter with “sio bak” and roasted duck was a more appetising start than many others I’ve come across.

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The moment I saw @weeteck’s Instagram Story that “Beauty In A Pot” is going to discontinue their shark collagen broth from 26th November, I immediately got on the phone to secure a reservation before that date.
Their incredibly tasty, almost-creamy broth is the best thing about dining there in my opinion. I am sure a lot of R&D has gone into ensuring its replacement will taste very good too (it is said to consists of compoy, pork trotter, chicken feet, chicken and pork bones) but regardless, I just feel I need to drink as much as possible of the original before it disappears.

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M E D I A T A S T I N G
The hairy crab season is upon us and although it’s become a little harder to find restaurants in Singapore serving it due to the limited supply, the Shang Palace at Shangri-La Hotel is where there are menus full of them to feast on.
Whether you pick something from the a la carte section or go with the 6-course Set Menu shown above (that’s what we were served at the media tasting), you’ll be pleased to know the bounty of crabs are shipped over from China. And it’s all because of Executive Chinese Chef Mok Kit Keung’s connections.
The Set Menu’s first course to arrive, pictured top left and clockwise thereafter for the rest, was a platter of Foie Gras with Kumquat Jelly and Pomelo, Braised Hairy Crab with Diced Bean Curd and a pan-fried Spring Onion Pancake. Every element was executed on point and superb in taste, whetting our appetite for more.
The second was a bowl of Braised Yellow Eel Bisque. In the slightly starchy broth were shredded abalone and chrysanthemum petals as well. I had to sip slowly as it was very hot but thumbs up to that as it’s the way I like my soups.
Next came the Sautéed Garoupa with Seasonal Greens and Hairy Crab Roe. Chef Mok is clever to dial up the tastiness of the fish by adding a glorious golden sauce rich in hairy crab roe.
We then reached the highlight of the meal - an entire hairy crab itself. Prepared simply, the creamy roe and flesh was delicious dipped in the saucer of vinegar with minced ginger. To balance out the “cold” of this species of crustacean were a complimentary 150ml bottle of 8-year-old Chinese yellow wine and cup of hot ginger tea (both drinks are considered “heaty”). What I especially appreciated was the patience and hands-on helpfulness of the restaurant staff who guided a couple of us on how to savour the crab.
A stellar carb course of fried glutinous rice with preserved meat, fresh shrimp and minced garlic followed. It was flavourful and did not sit heavy in the stomach unlike some glutinous rice dishes I’ve had. Shang Palace’s housemade X.O. sauce proved an exceptional complement as well.
We closed with a duo of a savoury Hakka dumpling and a delicately sweet osmanthus-flavoured dessert soup filled with small fermented rice balls.
The Hairy Crab menus are available daily for lunch and dinner. For reservations and more information, you can email [email protected] la.com or call 6213 4398.

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M E D I A T A S T I N G
I was blown away by my first mouthful.
The chilled tofu was chockful of shredded crabstick, and came smothered in a rich, creamy “pei tan”(century egg) sauce. What differentiated this sauce and made it extra tasty was the heat from chillies in there - such a clever touch. Further enhancing the textural experience of this appetiser were tiny pops of tobiko and based on guesswork, chopped up bits of century egg albumen. Fun to eat, really delicious and great value at $5.80++ all at the same time. A must-order here.

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Here’s a funny story.
When I was a kid, I stayed away from eating chicken feet as my vivid imagination had me picturing my face being grasped by the revenge-seeking chicken.
I don’t have that issue any more thankfully.

Can't cook to save my life but boy, can I eat! 😄 (I pay for all my meals unless otherwise stated)

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