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Chinese, Hk And Cantonese

Chinese, Hk And Cantonese

Dim sum, Char Chan Teng, Char siew and toasts
Gwen Cheng
Gwen Cheng

Pork Belly glazed in a sweet, sour and spicy sauce served with vegetables, a sous vide egg and rice. Generous ingredients for affordable price- This costs less than $10. Served in an old fashioned metal bowl that brings back the old times. Glorious vintage and nolstalgic decor.

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The Le Shrimp Trio tossed Ramen can be considered the ramen with the best of both worlds- you get to experience the spicy vinegary dried noodles AND a small bowl of the flavoursome prawn broth. Very wholesome ingredients served with the noodles- shrimps, prawn dumplings and shrimp paste cake with shredded cucumbers and cabbage.

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Char is a cantonese restaurant known for using western and asian culinary techniques for its cooking.Pictured is the roasted pork and their signature char siew served in a platter. While the roasted pork was so-so, I highly recommend their special char siew. The char siew have the perfect layers of fat and meat that creates a softness that melts together in the mouth. Great blends of sweetness and smokiness from the char grilling.

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Tried one of mouth restaurant's signature dim sum- liu sha bao. The salted egg custard lava was like liquid gold flowing out of the crispy crusted bun. Very rich with salted egg. You can perceived the butter and sweetness from their custard too. Can't help but wonder if it is made of condensed milk?

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The best dish of our dim sum lunch at mouth restaurant. The skin of the roasted pork was thick, flavoursome and cackling crispy. There was sufficient fat in between the thick layers of meat so that it wasn't too dry or too surfeit. Definitely one of the best roasted porks that I have had thus far.

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Lobster promotion at 40% off, $88+ per piece. Fresh and succulent lobster fry with delicious custard cream: thick, sweet and buttery gravy that is not too surfeit due to the mildly distinct sour that blends so well with the other flavours. Highly recommended to anyone dining at Red House as I consider this my favourite dish based on my experience there.

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One of the highly recommended dishes at Red House. The milky appearance of the dish implies lengthy boiling to obtain the concentrated crab stock. The seafood flavour is deeply immersed in the soup and rice and is super addictive. Generous portions of crab meat and fried rice puffs gives extra texture to the dish. Double thumbs up!

Enjoy 20% off for dim sum at Red House. The truffle mushroom dumplings are delicious and really worth a try. Don't be fooled by the dark green hue of the dumplings- It is made from spinach and is all natural. The inner fillings has a strong aroma of truffle and were made of chopped mushrooms.

Seafood such as Scallops, prawns, sotongs and fish fried together with thick sambal chilli paste and coconut milk. The selection was extensive and the seafood were fresh and succulent. The concentrated spicy gravy was so amazing:saturated curry-like gravy that was used to cook and marinate the seafood, such that the flavours were deeply embedded into them. Highly recommended for diners at Red House seafood.

Found the Singapore outlet of Guangzhou's most famous traditional rice rolls. Yin ji's long history goes all the way back to 1958. You can tell that they are very serious about their chang fens.

Their signature was a really interesting rice and egg rolls, filled with fresh prawns and vegetables. Pictured is the sliced pork chang fen, which consists of pork and chopped vegetables.

While both dishes were really delicious: thin, chewy and translucent rice rolls drenched with a sweet soy sauce , we felt that they could be more generous with the ingredients within the rice rolls.

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Finally tried one of the Joyden concepts restaurant and I am very impressed by their dishes! Not one of the commonly reviewed dishes, the golden thread crispy prawn is well fried, not too oily and has delicious crispy shreds enhances the fried prawns with creamy, sweet and salty flavours. Not exactly sure what are the threads made of, but seem to have a hint of pumpkin or salted egg yolk.

One need not say much about Hai Di Lao. It has already established itself as one of the most well loved chinese hot pot restaurants by Singaporeans.

The signatures of hai di lao- good ingredients, delicious and huge varieties of broth and excellent service ( from manicures to dancing noodle chefs)

My favourite broths are the tomato and chicken.We ordered the wagyu beef, which was thinly sliced with a nice fat to meat ratio and melts in your mouth when cooked.

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Self confessed glutton. Calories should be wasted on the good stuff.

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