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Chinese Food

Chinese Food

Featuring Diamond Kitchen (Science Park), KEK Keng Eng Kee (Pandan Gardens), Hua Ting Restaurant , Forest森, Shangri-La Hotel, Crystal Jade Palace Restaurant (Ngee Ann City), London Fat Duck (Waterway Point), The GREAT Food Festival, Tien Court Restaurant, Joyden Canton (Orchard)
Justin Teo
Justin Teo
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There's not much time left for their hairy crab, as the season will soon be over, and Shang Palace's hairy crab menu will only be available till end of the montb.
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Pictured is a garoupa by Chef Mok, incorporating hairy crab into a generous serving of thick gravy of hairy crab roe.
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Besides this dish, the Hairy Crab Six-Course Set Menu includes:
1. Foie Gras with Kumquat Jelly and Pomelo, and Braised Hairy Crab with Diced Bean Curd served with Spring Onion Pancake (柚子甘桔鹅肝冻拼蟹粉豆腐葱油饼);
2. Traditional Braised Yellow Eel Bisque with Shredded Abalone and Chrysanthemum (古法菊花鲍丝黃鳝羹), or Braised Partridge Bisque with Bird’s Nest and Chinese Yam (燕窩淮山鹧鸪羹);
3. Sautéed Garoupa with Seasonal Greens and Hairy Crab Roe (蟹粉碧绿斑球)
4. Steamed Hairy Crab (清蒸大闸蟹, I've posted this on 18 October), served with a complimentary 150ml bottle of 8-year-old Chinese yellow wine;
5. Fried Glutinous Rice with Preserved Meat, Shrimp and Garlic served in a Bamboo Basket (笼仔金蒜生虾腊味糯米饭);
6. Glutinous Rice Balls with Osmanthus and Sweet Fermented Glutinous Rice Hakka Kueh (桂花酒酿丸子拼客家茶粿)
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To make a reservation:
Call ‪(65) 6213 4398‬ or
Email ‪[email protected]
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[Hosted]

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These prized roe in the hairy crab don’t come easy, as they’re only in season two months per year, and the season has just started.
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Pictured is the hairy crab from Shang Palace, prepared using one of the simplest cooking method, but meticulously done in order to preserve all the freshness and natural sweetness of the crab roe and flesh. This aromatic dish is served with a cup of ginger tea, but the six-course menu come with a complimentary 150ml bottle of 8-year-old Chinese yellow wine which pairs perfectly with this delicacy.
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I’ll share more about the other dishes in the six-course menu another time. But as a preview, the set menu includes Foie Gras with Kumquat Jelly and Pomelo (柚子甘桔鹅干冻), Braised Partridge Bisque with Bird’s Nest and Chinese Yam (燕窝淮山鹧鸪羹), and Sautéed Garoupa with Seasonal Greens and Hairy Crab Roe(蟹粉碧绿斑球).
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To make a reservation:
Call ‪(65) 6213 4398‬ or
Email ‪[email protected]
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[Hosted]

This evolved from the traditional Teochew Cold Crab, by incorporating tastes and eating styles from different cultures. It's seasoned with sea salt, crushed black pepper and their signature BBQ sauce. Chef Ding uses these basic ingredients to retain the natural sweetness and flavour of the crabs.
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They've also specially selected crabs that have double-shell, which has a soft shell within the hard shell. This happens while they are renewing their shell, and it's the time when the crab would be full or roe.
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You can eat it as it is, or dip it in their housemade chili sauce, wasabi sauce or salt and pepper dip.
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[Invited]

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Steam Box has launched their hotpot, so there's now two ways of eating here: high-speed “steam-potting”, and heart-warming steamboat-style.
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Beneath the steam-pot is your soup base from three different choices: Pork Rib Lotus Root ($18), Chicken Herbal Collagen ($25), and Base of Seafood ($28). They have also recently launched some new dishes such as paper wrapped mala groupe fillet, oyster wanton, chawanmushi with three types of eggs, fried mantou with condensed milk has been launched as well.
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📸: @steamboxsg
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68 Serangoon Garden Way
Singapore 555964
⏱️
Mon Closed
Tues - Thurs 6pm - 12.30am
Fri & Eve PH 6pm - 1.30am
Sat & PH 12pm - 1.30am
Sun 12pm - 12.30am 📞
6281 6939
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[Tasting]

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There's this charm about their food, that even though you've been visiting PUTIEN regularly for more 10 years, most visits still impress you as though it's your first. And to stimulate things a little, sometimes they'll offer limited-time dishes using seasonal ingredients from the Putien in China.
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For the month of October and November, PUTIEN is serving the prized Red Mushroom from the deep mountains of Mount Wuyi. Rare and precious, the Red Mushroom is crowned as, "China's Natural Top-Grade Wild Treasure of the Mountains" and the "King of Mushrooms". The red roundish ingredient you see in my photo here is the Red Mushroom.
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Besides this dish, the Red Mushroom can also be enjoyed in their Double-Boiled Chicken Soup with Red Mushroom ($34.80). I found these mushrooms to have a lovely wine-like flavour, with a lighter but finer earthiness.
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I also got to know that harvesting of the Red Mushrooms is an arduous process as experienced pickers trek for over 6 hours in challenging conditions to handpick these mushrooms in the wee hours of morning. Knowing this, I had to savour every bit of these mushrooms, to better enjoy its taste and to appreciate the labour behind it.
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[Hosted]

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That teriyaki brinjal had a smoky fragrance to it, and forms a seamless texture with the equally soft and fresh scallop that sits above it. The cheese mayo added the savory dimension to this dish. I think, this should be one of their signatures.

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I met Chef Ding, Owner-Chef of Shao, who said, "I learnt that life can be defined by two things. One, the quality of your product. Two, your personality. Your quality reflects your purpose, and your personality determines the friendships you forge in life. All that remains after, is to persevere." And with that, despite knowing F&B is a tough industry to be in, he started Shao as an extension of his passion.
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That lunch, Chef Ding personally fired up several dishes for us - including his signature BBQ crab with roe, squid ink sotong sausage, BBQ squid, and this oyster porridge pictured.
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I would come back for this again, its warming comfort was beyond the sweetness of the broth that probably came from the fresh oysters and clams.
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And when I told Chef Ding that I loved his dishes, he humbly said, "It's very simple, I just use very fresh ingredients. Once the ingredients is fresh, the dish would naturally be good".
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[Invited]

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This sauce and accompaniment for this was perfect. It’s a good thing that the truffle scent here isn’t strong, and that’s because there’s no artificial truffle oil added. In its place is lots of mushrooms that lends this dish its strong earthy flavour. This is a dish that I’ll return for.

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This comforting dish melds the flavours of collagen-rich chicken stock with deep-fried gingko, garlic cloves, and smooth sheets of fresh beancurd skin. Baby spinach; more often used as a salad leaf, is used here instead of the usual suspects. The broth is especially good, I wish I could have a whole bowl of it as soup.
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[Hosted]

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Inspired by the Japanese temaki, Chef Martin presented a seaweed cone filled with fluffy egg white (instead of Japanese rice) crowned with a premium duo of sweet Hokkaido sea urchin and briny ikura.
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This whimsical dish started us off with Chef Martin's six-course special set menu, ideal to savour and understand the depth and breadth of Chef Foo’s style of cuisine. All 6 courses were expertly-executed and artfully-plated. The other courses in this menu includes:
* Hokkaido sea urchin and ikura with egg white in crispy seaweed handroll 北海道海胆芙蓉紫菜手卷;
* Black truffle foie gras seafood with chicken and mountain yam broth 黑松露龙皇鹅肝烩鸡茸
* Crisp-fried wild marble goby with Japanese Kombu sauce 脆皮野生大顺壳昆布酱
* Grilled USDA beef short rib with honey char siew sauce 蜜汁叉烧酱烧美国牛肋排
* Pan-seared tiger king prawn with XO sauce on noodles XO 酱香烤老虎虾皇、猪油渣蚝油捞生面
* Chilled fresh mango, grass jelly, kidney beans sago pudding with Gula Melaka 椰糖芒果西米布丁
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[Hosted]

A couple of hits and missed here, but I absolutely love their Cantonese roasts. This is one of the better roasted duck I've in Singapore, the other being the London Roast Duck from Shisen Hanten.
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Mine came with crisp skin, very juicy flesh partly due to a layer of fats beneath the skin, and nice subtle sweetness from plum.

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I'll come back for this dish, and I found this yam ring to be better than at many tze char places. It has an airy and crisp crust, holding together very smooth yam topped with a poached egg. Even the asparagus were good, as they had a heavenly wok hei scent to them.
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[Hosted]

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