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Chinese

Chinese

Featuring Tim Ho Wan (Plaza Singapura), Kam's Roast (Pacific Plaza), Shang Palace (Shangri-La Hotel Singapore), Wee Nam Kee Chicken Rice (United Square), Wan Hao Chinese Restaurant (Singapore Marriott Tang Plaza Hotel), Treasures Yi Dian Xin (Paragon), Summer Palace, Canton Paradise (Marina Bay Sands), Kai Garden, Xi Yan Casual Dining (Shaw Centre)
Ợ Địt
Ợ Địt

One of the better Chinese restaurants in the CBD - innovative cooking, with unique dishes. The signature dishes should all be tried. The slow roast duck is juicy with a variety of textures showing through the thick-cut pieces of meat. The Forbidden Duck is less yummy than its equivalent at nearby Imperial Treasure Super Peking Duck. My favs are the seafood crispy rice in duck soup, and the giant egg tart with a touch of yuzu.

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One of the better Chinese restaurants in the CBD - innovative cooking, with unique dishes. The signature dishes should all be tried. The slow roast duck is juicy with a variety of textures showing through the thick-cut pieces of meat. The Forbidden Duck is less yummy than its equivalent at nearby Imperial Treasure Super Peking Duck. My favs are the seafood crispy rice in duck soup, and the giant egg tart with a touch of yuzu.

1 Like

One of the better Chinese restaurants in the CBD - innovative cooking, with unique dishes. The signature dishes should all be tried. The slow roast duck is juicy with a variety of textures showing through the thick-cut pieces of meat. The Forbidden Duck is less yummy than its equivalent at nearby Imperial Treasure Super Peking Duck. My favs are the seafood crispy rice in duck soup, and the giant egg tart with a touch of yuzu.

1 Like

This place remains hidden, but it’s no longer a gem. The homemade Xiao Long Bao used to be among the best in Singapore; it’s now purchased from outside, so the skin is thick and has holes, so the broth leaks out unless you devour it immediately. Same with the simple Noodles with meat sauce, much less flavourful than before. Some dishes remain good, like Pudong chicken, pig’s ear, or Fish Head in soup. Quite authentic like many mainland Chinese restaurants from 25 years ago: menu structure is totally random (you can find main courses all over the place); pricing is haphazard (sone dishes are overpriced, others quite cheap); service is friendly but ‘peasant-like’ (that’s why some people call them rude, but actually they’re not!); no credit cards or Nets, only cash (they may take RMB?)

This place remains hidden, but it’s no longer a gem. The homemade Xiao Long Bao used to be among the best in Singapore; it’s now purchased from outside, so the skin is thick and has holes, so the broth leaks out unless you devour it immediately. Same with the simple Noodles with meat sauce, much less flavourful than before. Some dishes remain good, like Pudong chicken, pig’s ear, or Fish Head in soup. Quite authentic like many mainland Chinese restaurants from 25 years ago: menu structure is totally random (you can find main courses all over the place); pricing is haphazard (sone dishes are overpriced, others quite cheap); service is friendly but ‘peasant-like’ (that’s why some people call them rude, but actually they’re not!); no credit cards or Nets, only cash (they may take RMB?)

This place remains hidden, but it’s no longer a gem. The homemade Xiao Long Bao used to be among the best in Singapore; it’s now purchased from outside, so the skin is thick and has holes, so the broth leaks out unless you devour it immediately. Same with the simple Noodles with meat sauce, much less flavourful than before. Some dishes remain good, like Pudong chicken, pig’s ear, or Fish Head in soup. Quite authentic like many mainland Chinese restaurants from 25 years ago: menu structure is totally random (you can find main courses all over the place); pricing is haphazard (sone dishes are overpriced, others quite cheap); service is friendly but ‘peasant-like’ (that’s why some people call them rude, but actually they’re not!); no credit cards or Nets, only cash (they may take RMB?)

This place remains hidden, but it’s no longer a gem. The homemade Xiao Long Bao used to be among the best in Singapore; it’s now purchased from outside, so the skin is thick and has holes, so the broth leaks out unless you devour it immediately. Same with the simple Noodles with meat sauce, much less flavourful than before. Some dishes remain good, like Pudong chicken or Fish Head in soup. Quite authentic like many mainland Chinese restaurants from 25 years ago: menu structure is totally random (you can find main courses all over the place); pricing is haphazard (sone dishes are overpriced, others quite cheap); service is friendly but ‘peasant-like’ (that’s why some people call them rude, but actually they’re not!); no credit cards or Nets, only cash (they may take RMB?)

This place remains hidden, but it’s no longer a gem. The homemade Xiao Long Bao used to be among the best in Singapore; it’s now purchased from outside, so the skin is thick and has holes, so the broth leaks out unless you devour it immediately. Same with the simple Noodles with meat sauce, much less flavourful than before. Some dishes remain good, like Pudong chicken or Fish Head in soup. Quite authentic like many mainland Chinese restaurants from 25 years ago: menu structure is totally random (you can find main courses all over the place); pricing is haphazard (sone dishes are overpriced, others quite cheap); service is friendly but ‘peasant-like’ (that’s why some people call them rude, but actually they’re not!); no credit cards or Nets, only cash (they may take RMB?)

This place remains hidden, but it’s no longer a gem. The homemade Xiao Long Bao used to be among the best in Singapore; it’s now purchased from outside, so the skin is thick and has holes, so the broth leaks out unless you devour it immediately. Same with the simple Noodles with meat sauce, much less flavourful than before. Some dishes remain good, like Pudong chicken or Fish Head in soup. Quite authentic like many mainland Chinese restaurants from 25 years ago: menu structure is totally random (you can find main courses all over the place); pricing is haphazard (sone dishes are overpriced, others quite cheap); service is friendly but ‘peasant-like’ (that’s why some people call them rude, but actually they’re not!); no credit cards or Nets, only cash (they may take RMB?)

We used to come here quite often: Among the better Chinese restaurants in the Orchard Road area, it's relatively easy to get a booking at the last minute, and they accept the Entertainer 1-for-1 offer (sadly, not any more). I have stayed away after the food poisoning scandal that caused it to get a C-good safety rating for a while. That temporary absence provided a fresh view of the restaurant: it's pretty good, but in all aspects (food, service, décor) it's significantly inferior to the Summer Pavilion at the Ritz Carlton- one rare instance where a Pavilion is better than a Palace! In the Orchard Rd area, I will go there only if I cannot get a last-minute booking at Jiang-Nan Chun, Hua Ting, Imperial Treasure Super Peking Duck or TeoChew!

It may be a distraction that MicheLEN-starred ShizEN HantEN’s Chef ChEN would venture out with a fast food joint, but it’s a boon for the mEN , womEN, and childrEN in the CBD. The reasonably-priced food is delish and fiery, and the menu quite long for fast food. The Bib Gourmand is well deserved!

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It may be a distraction that MicheLEN-starred ShizEN HantEN’s Chef ChEN would venture out with a fast food joint, but it’s a boon for the mEN , womEN, and childrEN in the CBD. The reasonably-priced food is delish and fiery, and the menu quite long for fast food. The Bib Gourmand is well deserved!

Farting is healthy (the wet type, less so)

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