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Chinese Feasts

Chinese Feasts

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

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.


This was the main reason Leon took us to Wo Peng Cuisine, the “Buddha Jumps Over The Wall”, a luxurious soup brewed to exquisite sweetness and brimming with numerous types of treasured premium ingredients such as a huge whole piece of abalone, fish maw and Yunnan ham. I heard that each of these have to be cooked for different lengths of time to ensure they taste their best, which is something Chef Julian is an expert at. So even the pieces of chicken breast were tender and full of flavour. Served individually in special bowls ($98++ per person) that help to retain the heat, the appetising liquid was almost as hot at my last sip as my first. Furthermore, due to the large portion, it felt almost like a meal in itself.

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An off-the-menu dish, this was a revelation. It starred a majestic specimen of wild-caught crustacean and extremely fragrant, roe-rich fluffy strands of beehoon. Which by the way, tasted just as good at room temperature after I brought home the leftovers.

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A huge hit with my family is the Golden Poached Rice with Seafood in Prawn Broth ($16.90). It’s a “pao fun” with an insanely concentrated prawn broth and lots of “liao” (ingredients) such as housemade meatballs, clams and prawns. I love how the main components are packed separately so you just assemble them when you’re ready to eat. This keeps the puffed rice crispy and that’s vital as it adds a smoky crunchiness that is part of the dish‘s allure.

Believe it or not, this was the first time I had @kamsroast_sg’s food. So thank you, Jo and @brandcellar for making it happen. To top it off, my family and I got to pair the food with authentic Hong Kong-style Milk Teas by @kamkeecafe, made possible by Kam’s Roast X @joy_luck_teahouse collaboration to launch the brand in Singapore. The “Pearl of The Orient”, a #milktea with brown sugar pearls, and the other milk tea with premium marine collagen were indisputably fragrant but I found them a tad sweet and gave my feedback to Jo when she asked.

I know many people enjoy the “Roasted Duck” from Kam’s Roast but I was more taken by their “Soy Chicken” and “Lap Cheong” (Preserved Sausages).

The former was very succulent and moist, and tasty right down to the bone. I even ate the skin, something I never do unless the chicken is fried, because the jelly-like texture of the “Soy Chicken” was appealingly springy.

As for the latter, there were two types, a Pork and a Goose Liver. Both were superb. I could have them alone with steaming hot rice and some blanched greens.

The portion of “Siew Yoke” (Roasted Pork Belly) I received that day was on the lean side. Not sure if it’s the restaurant‘s usual style but it’s ideal for those who want to indulge but fear the sin.

Sweeter than average in my opinion, the “Char Siew” came cut in chunks for a bigger chew.

For the accompanying carbs, we had egg noodles tossed in a light sauce as well as plain rice. I’m glad a serving of “Poached Hong Kong Kai Lan” was also included.

The “Marinated Cucumber in Vinegar and Garlic” was a piquant, crunchy little number that went down very well with us too.

When you order now from the link in their bio, you get to enjoy 20% off certain dishes. @kamsroast_sg provides islandwide delivery priced between $5 and $8.

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The ladies at @brandcellar PR agency kindly organised for me a dinner delivery from their client, Taste Paradise, a stalwart choice for Cantonese Cuisine in Singapore. The Set B for 4 pax ($198) was what I received and it comprised of:

1. 经典XO酱萝卜糕 Classic XO Carrot Cake - I dare say theirs is one of the best renditions I’ve eaten. It is fried with a plentiful amount of egg, beansprouts and “chye por”, and packs a fearless kick of umami spiciness.

2. 鲍鱼焖鸡煲 Braised Abalone and Chicken - The sauce was balanced and tasty, and the chicken, abalone, mushrooms and capsicum were cooked just right.

3. 鲜芦笋炒虾球 Stir-fried Prawns with Asparagus - This dish is a favourite of my family’s and Taste Paradise did it impeccably with very fresh ingredients.

4. 瑶柱蛋白炒饭 Fried Rice with Conpoy and Silken Egg White - After the Classic XO Carrot Cake, this was my second favourite from the spread. Very well fried with a generous amount of egg white, the rice was exceedingly fragrant in “wok hei”.

5. 浓汤浸奶白菜 Poached Chinese Cabbage in Superior Broth - Who wouldn’t appreciate more vegetables, especially when it’s so deliciously cooked.

Between 1st May and 1st June 2020, the @paradisegrpsg is offering very attractive deals across its stable of brands. Just tap on the link in their bio to order from Taste Paradise, Beauty In A Pot, Paradise Teochew and more.

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When the boss Lambert told me he was going to send lunch from @diamondkitchensg, I had no idea he had such a feast in mind!
He even blessed us with not one but two crab dishes - the unique “Diamond Gan Xiang Crab” and Singapore’s perennial favourite, “Chilli Crab”. The former is dryish in style and has the fresh crustaceans fried in a secret-recipe savoury paste concocted from various spices and aromatics such as lemongrass, “hae bee hiam”, curry powder etc. The latter sets itself apart from the norm by introducing a savoury edge to the sweet, spicy and slightly tangy sauce, and not being overly gooey (which to me, is a very good thing). Pillows of “mantou” were included on the side for us to dunk in the appetising sauce.
I have enjoyed Diamond Kitchen’s gleaming gold “Pumpkin Beancurd” since my first encounter with it. The housemade tofu, so silky-soft on the inside, is smothered in a sweetish pumpkin sauce with bits of seafood to create a most delicious combo. It is a dish not to be missed.
Neither is the “Superior Stock Clam Beehoon” which has a fragrant herbal broth and a crazy amount of “La La”. Try to eat this straightaway when it arrives as it tastes best very hot. I must applaud the team‘s attention to details as they even take the effort to pack the fresh cilantro and coriander separately, so those can be thrown in just before you start eating.
As the fish dish can be customised by choosing the type of fish and preparation method, it doesn’t mean you need to go with the “Seabass in Assam” we received but I recommend you do because that gravy is astonishing. Thick and punchy in spiciness and acidity, it practically steals the show.
Pork lovers ought to zero in on the “Champagne Pork Rib”. Love how incredibly tender and flavourful the large pieces of boneless meat are from the restaurant’s own marinate.
The tastiness of the “Imperial Beef Hor Fun” is nigh impossible to capture on camera but trust me when I say it‘s the MOST memorable rendition I’ve had in a long, long time. My family members obviously concur as they were slurping this up like their lives depended upon it.
We all couldn’t stop popping the crunchy “Salted Egg Sotong” into our mouths either. Diamond Kitchen’s salted egg sauce is particularly terrific in my opinion. So even if you don’t like squid, you should try something else cooked with it.
And naturally, because one must always have vegetables, we also got a serving of “Three Eggs Chinese Spinach”, a popular item that one simply cannot go wrong with.

For all orders, please WhatsApp or call:



This dish has been around for several decades and has been a mandatory course at Chinese wedding banquets and other celebratory meals.

Classic in style, the chicken here was prepared very well, resulting in extremely juicy and flavourful meet, even in the breast section. The “keropok” was crunchy perfection. Thus, completely irresistible.

We loved this. The crab was fresh and meaty, and the broth was fragrant with Chinese wine, ginger, garlic, two kinds of peppercorn (Sichuan vine pepper and Hainan white pepper) and “kng chye”. Interestingly, it was not spicy but had an underlying heat instead, which added depth to the dish.

With the extension of the “Circuit Breaker” till 1st June 2020, it looks like we aren’t able to travel anywhere for a bit longer. However, our tastebuds can still go places. Like to Taiwan for instance, thanks to @thesaltedplumsg’s Takeaway/Delivery Menu of Taiwanese delights.

My family and I got to try their Bento Sets recently, and we found the food appetising as well as great value for money because of the generous portions.

Unlike the classic “Lu Rou Fan” or #卤肉饭 where the pork belly is minced or cut into very small pieces, their Bento Set serves it in a large slab, albeit a very tender one as it’s been braised for hours with a mix of spices. This also means both the meat and sauce are fragrant and tasty.
If you are a fan of fried food, you won’t be disappointed if you zero in on their Fried Chicken Bento Set ($11.90). The batter used to coat the boneless chicken is well-seasoned, which makes all the difference in my opinion.

Besides the above, The Salted Plum also does Taiwanese Style “Zi Char” dishes such as “Mei Cai” (preserved mustard greens) simmered in a house-made soy mixture with pork belly and shiitake mushroom. They’ve even designed a “Family Set” with “Red Tea Jelly” dessert and drinks ($68) as a convenient and complete meal for a few people.

For deliveries, a flat $10 is charged for a minimum spend of $30. Orders above $60 are delivered free. As food is prepared fresh and requires time for delivery, customers are encouraged to place their orders at least 2 hours before mealtime via call or WhatsApp at:

𝟲𝟳𝟮𝟭 𝟵𝟯𝟵𝟴

P.S. Do quote “5566" to get $5 OFF your order.

The Sliced Fish Claypot “Pao Fan” Porridge from Shao is very much a favourite of my dad’s. Which is why I ordered it to takeaway for my parents’ dinner last evening.

Although the dish seems simple, the combination of the thick pieces of fresh grouper (probably his all-time preferred fish), rich stock, #porridge and crispy puffed rice is an ocean of natural sweetness and texture, and brings bone-deep comfort when you savour it.

When my parents and I use to dine in at the restaurant, this was a must for us, and it would always arrive piping hot in a claypot. For takeaways however, the team packs the broth separately from the other elements. By pouring on the broth only when you’re were about to eat ensures the rice puffs’ toasted aroma and crunchiness are retained (it seems like a minor thing but trust me, it is integral to enjoyment). What this also means is if you wish to have the fish porridge piping hot, there is the option of heating up the broth without compromising the rest of the dish.

If you are keen to try the food here (and I recommend you do), please check out the full menu at:


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2-MICHELIN Starred Shisen Hanten by Chen Kentaro is most renowned for a dish named “Chen’s Mapo Tofu”. It is their version of the Sichuan signature, a messy looking thing of soft silky beancurd in spicy minced pork sauce. Having eaten the dish at various eateries, my view is that their formula reigns supreme with its intense fragrance, unapologetic spiciness and desirable degree of numbing effect. One whiff is capable of triggering my salivary glands into overdrive.
The best news is you can now enjoy this iconic creation at 50% OFF, so an a la carte order costs $13 while the Donburi option with Hokkaido rice goes for $15.
The attractive half-price promotion also applies to many other items in the Takeaway / Delivery Menus of both #shisenhanten and @chatterboxsg. Curious?

Find out more by calling:
6831 6291

Or visit:


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