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Chinese Food

Chinese Food

Featuring Mitzo, Ding Dong, Maison Ikkoku, Beast & Butterflies, KEK Keng Eng Kee (Pandan Gardens), Yàn, Yan Ting, KUVO, Song Garden, Circa 1912
Justin Teo
Justin Teo

While this pumpkin soup looked rich, it actually had a light consistency and was dominated by the savory-sweetness of pork and chicken consommé. Pumpkin stole the limelight visually, but took a backseat which serves to enhance the chicken consommé with its distinctive sweetness.
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Seafood (scallops and prawns) and chicken paste beancurd ball was served in this broth, so soft that they'll break apart as soon as this is lifted with the spoon.
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This concludes my posts here, but they've other very good dishes. Most notable is also their lobster porridge, which imo is the best lobster porridge across all lobster porridge I've tried at hotels and old school tze char places.
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[Tasting]

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If you like something strong in flavours, consider this seafood vermicelli which is simmered in Yàn’s housemade XO sauce and chicken stock. These same sauces are also used to deep fry these fresh prawns and fish maw pictured here, before combining with the vermicelli. Served sizzling hot, you'll also be greeted wiry the sweet scent of fresh buds of night-blooming jasmine that are sprinkled on top.
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[Tasting]

Yàn has a appointed a new Head Chef Ng Sen Tio (黄胜潮), and I'm happy that their new repertoire of Cantonese fare continues to showcase the essence of Cantonese cuisine with sincere and soulful cooking by Chef Ng.
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You have to order the Fried Minced Duck Meat & Cuttlefish Paste in Egg Pancake ($14 per serving, tasting portion pictured), which is a forgotten dish which Chef Ng learned in the 1970s. These moreish bite-sized parcels contained deep fried minced roast duck meat, cuttlefish, and diced water chestnuts. Within the crepe and between the layers are smoky and tangy sauce of mustard and shao jiang, lending creaminess to the textured crisps of this appetizer.
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Also in frame: tasting portions of House Special Caramelised Barbecued Pork; and Marinated Okra with Homemade Spiced Sauce. But if I knew the fried duck meat in pancake is this good, I would have taken a close up photo of it too.
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[Tasting]

You don't see this at other Szechuan restaurants, but Cheng Du along Amoy Street has launched a new menu serving this dish. While they've been doling out authentic Sichuan cuisine since its opening, the restaurant's new menu line-up pays homage to the ever-evolving cuisine and serves up lavish culmination of Sichuan flavours reimagined with modern techniques
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This savoury appetiser of Roasted Foie Gras is served with king oyster mushrooms at its base, then sprinkled with spring onions and red pepper flakes. Besides the French ingredient of foie gras, this dish is predominantly Chinese, and particularly Szechuan at its core.
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Other signatures include the Salt and Pepper Pork Ribs; the Braised Tendon with French Bean; Fish Fillet in Sour Soup; and the Sichuan Eggplant Claypot.
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[Tasting]

1 Like

Celebrated my mum's birthday last weekend at one of my favourite Chinese restaurants, Peach Blossoms, and everyone was very happy with the food. I also like the consistency here - although Head Chef Edward Chong was overseas when we visited, the food was still as good as I always remembered it to be. He has certainly trained the kitchen very well.
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This is our favorite dish of the evening, and we ordered a second serving of it. The taste of wine was distinctive here (could be 黄酒), and it came with tender flavourful meat, and fragrant, crispy skin. I was told the whole spring chicken was first soaked in wine before the chicken was gently fried and flambéed.

In Hai Tien Lo’s new menu, Executive Chef Ben gives the traditional double-boiled Cantonese chicken soup a unique twist with this new soup for a nourishing delicacy enriched with the flavourful taste of premium seafood.
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Inspired by the flavours of the sea, this nourishing creation by Executive Chef Ben is filled with premium ingredients of dried Japanese scallops, South African abalone, fresh prawns, chinese mushrooms, goji and a hearty chicken broth which was made by simmering chicken, Chinese ham and pork meat for up to eight hours. The superb produce is double-boiled in a fresh coconut shell for 1.5 hours minimally, allowing the sweet taste of the coconut flesh to infuse into the flavoursome broth.
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It's a clear soup, yet so deep in flavour.
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[Tasting]

2 Likes

Somehow, Yan Ting got their abalone done very right. I like their abalone the most, out of all I've tried this year. They are firm, yet soft to the bite, and came with a sweet briny taste. This dish also came with oyster and black moss in a thick yummy oyster sauce.
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Besides this $168++ menu (swipe for the menu of what I had during a tasting), Yan Ting also offers gourmet set menus till 19 February 2019, starting from $138++ per pax, featuring delicacies such as Braised Sea Cucumber with Parma Ham and Cabbage in Golden Broth, Pan-seared Kurobuta Pork with Homemade Sauce, and Braised Japanese Noodles with Crab Meat. Groups of 10 guests and above may select from a choice of set menus beginning at S$1288.00++ per table, with highlights like Braised 10-head Abalone with Prosperity Oyster and Black Moss in Oyster Sauce, and Hong Kong-style Steamed Russian Halibut Fillet.
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[Tasting]

1 Like

Out of the abalones I've tried this year, I especially like the ones at Madame Fan, and Yan Ting too. They are firm, yet soft to the bite, and came with a sweet briny taste.
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And for this dish, the tofu wasn't just an accompaniment, it stands out with its soft texture and eggy flavours. If you're too shy to go for a second helping of the abalone, go for the tofu!
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Their CNY menu is still available till‪ 19 February 2019‬.
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[Tasting]

3 Likes

One can never get enough of lobster noodles right? And for this dish, the ee fu noodles deserve more attention than the lobster. Such nice savoury sweet gravy that accompanied these noodles that had a good bite to it.
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Besides this $168++ menu (swipe for the menu of what I had during a tasting), Yan Ting also offers gourmet set menus till 19 February 2019, starting from $138++ per pax, featuring delicacies such as Braised Sea Cucumber with Parma Ham and Cabbage in Golden Broth, Pan-seared Kurobuta Pork with Homemade Sauce, and Braised Japanese Noodles with Crab Meat. Groups of 10 guests and above may select from a choice of set menus beginning at S$1288.00++ per table, with highlights like Braised 10-head Abalone with Prosperity Oyster and Black Moss in Oyster Sauce, and Hong Kong-style Steamed Russian Halibut Fillet.
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[Tasting]

2 Likes

So crispy, so good, and you can have this at home too. Even though this is on the dine-in ala carte menu, there's also a takeaway option so you can have Yan Ting's exceptional Cantonese food right at home.
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This 'Pik Fong Tong' style crispy chicken is part of the ala carte menu, which also include other luxurious Chinese dishes such as braised superior bird's nest with lobster broth ($88), double-boiled abalone consomme with maca root ($42), dry-braised sea cucumber ($28) with mushrooms, and beef tenderloin with garlic ($48).
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Besides the ala carte menu, Yan Ting is also offering eight CNY set menu. I've tried one of the set menu, and yes, they serve very fine Cantonese food.
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[Hosted]

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This silky smooth broth was very very gao (thick), and it was full of the sweetness of chicken with lingering light umami from dried scallops. That huge slab of fish maw certainly stole the show as well, being the centerpiece in this individually portioned broth.
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This is part of the $198++ menu, while Yàn’s CNY set menus are priced from $128++ to $278++ per person. Highlights also include steamed fish (such as sea perch, soon hock, or star grouper), Braised Ee-Fu Noodles with Dried Scallop and Enoki Mushroom and Braised ‘Mee Pok’ with Fresh Mushroom and XO Sauce. They are available during lunch and dinner till 19 February 2019.
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On 4 February, New Year’s Eve, there will be two seatings for dinner. The first seating runs from 5.30pm to 7.45pm, and the second seating runs from 8.15pm to 10.30pm.
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For Reservations:
Call: 6384 5585
Email: [email protected]
Book online via CHOPE: http://bit.ly/219xw4u
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[Tasting]

3 Likes

This chicken soup was clear and tasted clean, yet it was sweet and deep in flavours, and included very premium ingredients such as nameko mushrooms, fish maw, sea cucumber and bird's nest.
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This is available from now till 19 February 2019, as Man Fu Yuan 满福苑 of Intercontinental Singapore launches eight CNY Menu priced from $108/guest onwards.
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Those looking for a more indulgent celebration can opt for some of higher end prix-fixe menu which features yusheng with abalone, Hokkaido scallops and salmon; lobster with egg noodles in XO chilli sauce (I've posted this on 14 Jan); and bird’s nest soup in pumpkin; braised five-head abalone with sea cucumber and flower mushrooms.
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To find out more about the CNY offerings here, visit their website: singapore.intercontinental.com
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[Tasting]

1 Like

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