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東方美食 🥡 Oriental Menu

東方美食 🥡 Oriental Menu

The beauty of Chinese food that makes non-Asians want to learn how to use chopsticks for their meals. Mainly food that originate from Taiwan, China and Hong Kong. Excludes local delights and hawker fare.
Siming T
Siming T

Some of my colleagues who had visited Hong Kong often talked about the baked pastries from Hong Kong Flaky Lotus. During the circuit breaker period, we coordinated a group buy for delivery to our vicinity.

While they offered a range of breads that looked really attractive, I on the other hand had my eyes glued on their pastry menu.

The Egg Tart (front, S$1.30) had a very flaky tart shell, and as far as I would have loved it to have more egg custard that came with it, I had friends whom had no disagreement towards the ratio. On the other hand, the Red Bean Pastry (left, S$1.30) and Yam Pastry (right, S$1.30) had a more balanced pastry-filling ratio, with the filling being sweet enough to my liking.

As of all pastries, it was best to taste them fresh or within the day of purchase.

Bringing in some legit Taiwanese food to the AMK Hub F&B scene, Jiak served up some familiar comfort food from renowned Taiwanese brand 金峰魯肉飯 which was based in Taipei.

I had very high expectations of 魯肉飯 (Taiwanese Braised Pork Rice), so I thought I would just settle for their 焢肉饭 (S$5.90 for Medium size) which also looked quite delicious. But thinking that I would probably just get a portion of rice with one slab of braised meat, I decided to add on that Golden Chicken Chop which costed additional S$3.70.


Although I had not tried 金峰魯肉飯 personally, and I felt that the braised meat could be a little more tender, I was surprised with how everything came together nicely like I was having a Railway Bento, complete with some pickled cucumber and half a braised egg. The Golden Chicken Chop did not pale in comparison as it was lightly coated with batter and was sufficiently juicy. In fact, with one whole piece of chicken thigh covering the surface of the food, I was actually having slight difficulty trying to organise my food for easy consumption.

To conclude, there was definitely some components done very well for this takeaway stall. And it gave me some confidence in trying their Lu Rou Rice the next round.


Braised pork softbone was something that one might find from some Japanese ramen and Taiwanese cuisine, but having it with fish soup was a different experience altogether. This S$9.50 dish was more like having sliced fish bee hoon, less the sliced ginger and fresh fish, but with lots of pork meat and collagen as a substitute.

Because the meat was braised and the gravy came with it, one could hardly tell the flavour of the soup from the colour. However, I literally emptied the bowl because everything in it could be swallowed. The bowl was slightly bigger than their normal soup bowls, so the portion was sufficiently filling especially if there were some starters or side orders to share.

And I realised, Mixian (米線) referred to thick Bee Hoon.

Their Pork Chop Bun (S$8.50) could be regarded as a good snack for one or an appetiser for up to two persons. Holding the slice of pork chop in place was ciabatta bread, which one may have a love-hate relationship with it. While holding its form really well and having sufficient air inside the bread, it could also come across as something hard to sink the teeth in (did I mention that pork chops also tend to be tougher than chicken?), so it might not be a good choice for some.

Apart from that, I would say that the overall flavours were quite balanced, especially with the lettuce, tomato and salad dressing complementing the pork chop. Judging from the orders during the dinner service, most people would order either this or their Crispy Bun with Condensed Milk (S$4.00) as a starter.


The unfortunate thing about their soup dumplings (S$10.00 for 10 pieces) was that there was little evidence of meat wrapped in the springy skin, and that the soup contained within the bun was kind of bland. Those downsides were clear enough to tell me that I would prefer those at Din Tai Fung over these, and that I probably should just order their steamed dumplings or pot stickers instead.

The Lao Beijing Peking Duck (S$33.00 for half portion) was like a mandatory order for me when I visit Lao Beijing, because not many places in Singapore would serve their Peking Ducks in this way. Conventionally, the crispy duck skin would be the highlight of the dish, accompanied by condiments, side vegetables and fresh round sheets of dough wrappers (or Popiah skins); the Lao Beijing way was to introduce precisely-sliced meat with the crispy skin, to allow the diners to taste the tenderness of the duck meat with the skin.

And as much as I liked to wrap everything up before sending them into my mouth, I was having a little trouble with finishing half of this portion, for the greasiness of the duck became gradually overwhelming. Sharing this among 3 or 4 diners should be just nice, not forgetting that there are other items in the menu that could make the meal more balanced in flavours and nutrition.


At first look, their Triple Cooker Yam (S$5.00) was not as satisfying as I would have hoped it to be. Perhaps it was the close-to-charring colour from the repeated frying, or that it came together with everything else, becoming a main dish by itself.

But what I was convinced that my choice was right as soon as I put the yam in my mouth. At first bite, the yam was already softened and not too dry or marshy, which could have otherwise suggested overcooking. And that House Chilli Mayonnaise was just like chicken rice chilli blended into the creamy texture, and that itself added some tangy-spicy touch to the yam.

On the whole, this dish would serve as a nice addition to the meal, but because of the overall dryness and flavour profile, I would definitely order some meat with gravy to make my meal more complete.

Opening their second restaurant at the basement of Suntec City, The Salted Plum was one of those places that I thought I must visit, since this area is more accessible than the one at Circular Road.

Their Lu Rou 2.0 was an improved version of their already famous braised pork belly. Said to be darker in colours than version one, the thicker Haus Sauce 2.0 was also locking in denser flavours, thanks to the addition of Angelica sinensis (当归).

And for S$15.00, this dish was in a perfect portion to feed two to three persons. Notably, it actually paired super well with their Shiny Rice (S$1.00), as the Haus Sauce 2.0 had rich flavours while the rice was “greased” with lard, giving the combination a feel of authentic Taiwanese delicacy.

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It was my first time stepping into a Lao Huo Tang restaurant when most of the time I had seen them in food courts. While a bowl of soup would cost at least S$9.80 here, I was really thrilled because the waitress told me that all soups are entitled to one round of refill, and this bowl was bigger than the standard soup bowls for double-boiled soups.

But the thing that really impressed me with this bowl of Pork Rib with Apple & Snow Pear Soup (S$9.80) was that it was light and naturally sweetened by the boiled fruits. Said to have detoxifying and beautifying effects, the soup was also not loaded with excessive amounts of sodium. Pairing it with a bowl of brown rice, I would say that this meal itself was simple with a touch of bliss.

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Along the row of shops in Mongkok, Tongue Tip Lanzhou Beef Noodles claimed their space to serve some good stuff to their customers.

I said this not because I was invited to a Burpple Eatup here, but because it actually took me a while to discover flavours close to what I missed from Taipei (I can share more about this Taipei place separately... I digressed). The restaurant served six main dishes including this Signature Beef Noodles (S$8.90 for Small), and each item would also be available in 8 forms of noodles; the one in the photo was the Flat noodles.

What I really liked about this dish was that the beef broth was quite light but very tasty indeed. The tender beef slices came in thick sizes so it made the presentation more impressive. Most importantly, I had a great time savouring the flat noodles which had a thick, chewy texture which I would always fall for.

With a S$4.00 top-up, they would throw in a braised egg, side dish and a canned drink that were self-service, perfect for those who liked some variety above the carb-heavy meal. However, my opinion was that the top-up was entirely optional because the noodles would already account for the satisfaction.

After this Eatup, I shall look out for their other outlets at Tiong Bahru Plaza or Chinatown Point to try the same dish, this time with Small Flat noodles instead.


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To cater to customers who had dietary restrictions against beef, go for their Chicken Dry Noodles (S$8.90 for Small) with Normal noodles. This choice of noodles was perfect to balance with the garnishing of the noodles, which for some reason reminded me of the Malaysian “kecap” taste.

Along with the noodles were a significant portion of grilled chicken which was sufficiently juicy. And if you could take beef, the staff would provide a small bowl of their beef broth for additional warmth and comfort.

And, as of what I last understood, Tongue Tip Lanzhou Beef Noodles was Halal-certified at their Tiong Bahru Plaza outlet, so I believe with this outlet also getting the stamp of approval soon, our Muslim community would also get to experience the taste of Lanzhou.


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My friend ordered this Mee Sua (S$8.00) for sharing, and I was quite afraid that it was not to my liking, because I would usually avoid Mee Sua in my meals and go for Fried Hong Kong Noodles. Interestingly, this meal was just as good as fried noodles, with a nice “wok hei” and umami was right on point. In addition, the Mee Sua came with seafood and a few fried quail eggs.

On the whole, the dish was definitely sufficient to feed two mouths, but an additional order of Har Cheong Gai would not hurt...


Siming T

Level 8 Burppler · 909 Reviews

First world problem: What to eat for the next meal?

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