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Chinese Food

Chinese Food

Featuring Diamond Kitchen (Science Park), KEK Keng Eng Kee (Pandan Gardens), Peony Jade Restaurant (Keppel Club), Shisen Hanten by Chen Kentaro, Hua Ting Restaurant , Yam's Kitchen (Downtown East), Swensen's (Plaza Singapura), London Fat Duck (Waterway Point), Captain K Seafood Tower (Middle Road), Joyden Canton (Orchard)
Justin Teo
Justin Teo
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This is pork belly braised in their special house sauce. For $10, you get two large slabs of the tender flesh with melty fats. Perfect to go with rice, as it's very addictive with the sauce.
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The Salted Plum was formerly known as the pop-up Five Ten, and it is now settled into its permanent home along Circular Road. Therefore, as with Five Ten, expect to see amp-ed up offerings of Taiwanese tapas including house-made Taiwanese Sausage Patties ($10), Fried Chicken with Nori Mayonnaise ($10), and Shiny Rice ($0.50) which is rice topped with lard and garlic oil.
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[Invited Tasting]

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[Repost, cos accidentally deleted] Every CNY, I look forward to this wonder pot filled with decadent Chinese New Year delicacies.
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Michelin Bib Gourmand Restaurant Peony Jade wil be serving this luxury pencai filled with 18 premium ingredients, including 8 headed Australian whole abalones, dried oysters, South African spiked sea cucumber, fish maw, 1/2 roast goose, whole pork knuckles, dried oysters to sea cucumber, fish maw, and more. Don't miss this broccoli and white radish too, they're sweet and flavourful having soaked up the pencai sauces.
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This pencai comes with 5 other dishes including yusheng; chicken consomme with black truffle gyoza, birds nest and fish maw; poached chicken in soya sauce; lotus leaf rice; and dessert. These complete the meal.
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[Media Tasting]

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传统新界乡村粽. Out of the 5 dumplings in RWS Gourmet Dumpling Set ($98++), this is my favourite.
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Created by Fengshui Inn, this dumpling combined the goodness of five grains - soybeans, wheat, broomcorn, foxtail millet and rice, with a tender 10-head whole Australian wild abalone.
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I love the abalone, but that's not the reason why this is my favourite. I like that it's rich and perfectly moist due to the chef’s homemade recipe of superior soy sauce, and it has a yummy mixture of ingredients - plump pork belly, fermented red bean paste, roast pork and salted egg. It has that familiar taste of dumplings we are accustomed to, but the use of premium ingredients had elevated it to another level.
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This is available at Fengshui Inn at $48, or part of the RWS Dumpling Set of 5 Gourmet Dumplings at $98.
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To get the set of 5 Gourmet Dumplings:
* Pre-order from today to 15 June 2018 (advance order of three working days is required)
* Collection is from 21 May to 18 June 2018 from 12:00pm to 8:00pm daily at Feng Shui Inn, Crockfords Tower G2.
* Tel: 6577 6688 or 6577 6599. Email: [email protected] or [email protected]
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Amazingly flavourful and rich broth, this now goes into my list of favourite fish soup that I'll keep going back for.
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The broth consists of a soup base with chicken, duck, pork and fish skin. There are 3 different types of fishes to choose from - Ocean Catch (pictured), Wild Caught and Snapper, with a choice from 3 types of broth - original (pictured), miso or spicy.
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Perhaps the secret to its deep flavour was how it was simmered over charcoal for 10 hours, retaining the cooking style of the 50s.
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I'll definitely be back for this again, and likely many times.
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This tasty lamb was pan-seared till there was a thin layer of smoky crisp. Bite through that and there was hints of lemongrass in the flesh to balance the meanness of this dish. What's very interesting is that this is also served with delectable red curry sauce.
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Kam’s Roast is offering Super Value Sets from S$8.80 onwards. Pick one Roast on Noodle/Rice and get a soup plus one side free:
* Poached Seasonal Vegetables;
* Marinated Cucumber with Vinegar and Garlic; or
* Marinated Tofu and Egg
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These value-for-money sets will be available on weekdays (excluding Public Holidays), from 2pm to 5pm, for dine-in only.
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Some background on Kam's Roast: Yung Kee Restaurant first started in the year 1942, which later became the famous and successful roast goose restaurant. Mr Hardy Kam, grandson of Mr Kam Shui Fai, set up Kam’s Roast Goose in 2014. Within four months of opening, the restaurant earned a Michelin star. Mr Hardy Kam chose to keep his 36-seater stall small as a tribute to his grandfather and father, whose business began as a humble entity.
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This is a signature dish from Suzhou, China, and it had been almost a decade since I last had this dish when I was touring China in 2009. So good to have this again.
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This is where Chef Wu demonstrated his culinary repertoire, as we saw how he skillfully deboned the entire fish with his exceptional knife skills. The boneless fish curled while frying, resembling a bushy
squirrel’s tail, hence the name. The crispy fish is then drizzled over with an appetising sweet and sour sauce with capsicum and fragrant pine nuts.
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[Media Invite]

This was marinated with 23-year aged chen pi, which imparts to this duck a citrusy brightness. And I love the crisp skin and hidden layers of fats, the result of meticulous roasting process by Head Chef of Kam’s Roast - Chef Wong Kwan Sang who hails from Hong Kong and is now permanently stationed in Kam’s Roast Singapore to help maintain the standard and quality of the roast meats.
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They also use a secret mix of seasoning ingredients handed down for generations by the Founder of Hong Kong Yung Kee Restaurant, and that flavour permeates the entire duck.
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Because of the amount of effort required to make this dish, this needs one day advance order, and is available only in limited quantities.
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This plate of eggy and fragrant fried rice was how Chef Wu Hai Feng made a simple dish so outstanding. He uses four types of grains and stirred fried them with scallops and crab meat. For added texture, he topped these off with crunchy gold dusted rice puffs and tobiko. Indeed excellent.
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The dishes in this 6 course meal include:
1. Imperial Feast Trio Appetizer Platter: abalone with wasabi; passionfruit prawns; jellyfish in aged vinegar.
2. Chrysanthemum Tofu Soup (pictured)
3. Spanish Kurobuta Pork with Yuzu
4. Fried Cod Fish with Green Puree
5. Tobiko Egg White Fried Rice with Crab Meat and Scallop
6. Dessert (possibly Double Boiled Roselle Flowers with Red Dates & Dried Longan).
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[Media Invite]

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There's one whole abalone in this cool, invigorating starter that's refreshed by yuzu sauce. I also enjoyed how they've used jellyfish here, that cold refreshing crunch with the sweetness of abalone.
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Secret: I had two of this cos my friend with me don't take abalone 😁😁😁. Thanks Tiffany!
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Invited Tasting.

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Yumcha was crazy crowded on a Sunday I visited, and fair enough, the food was good when we visited. And it feels right to be eating dim sum in a lively place, just like how it would be in HK, except that service at Yumcha is much better.
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We also got to enjoy some new dimsum dishes (pictured) that day:
* Chinese Scallion Pancake ($3.80/pc), which came with Chicken Floss, Scallions and Butter
* Fried Pork Dumpling with Prawn Bits ($4.00/set of 3 pcs) which contained Prawns, Sliced Chicken and Chye Poh
* Crystal Seafood Dumpling ($4.80/set of 3 pcs) which came with Fish Roe, Scallops, Crab Meat, Fish, Prawns, Pork and Sliced Ginger
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Shermine's favorite was the fried pork dumpling, while mine was the Chinese scallion pancake which was crispy outside, while being chewy within with the chicken floss.

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