Chinese

Chinese

Featuring Enjoy Eating House & Bar (Stevens), Hand in Hand Beijing Restaurant, Oriental Chinese Restaurant (New Bridge Road), Empress Porridge (Kent Ridge), Tan Ser Seng Herbs Restaurant, Famous Treasure, The Famous Kitchen, Ju Hua Tai, MXG Classics, Cheval Chi Bao
Cafehoppingkids .
Cafehoppingkids .

Don’t be quick to dismiss this as it’s one of our favourites here! Perfectly executed to be strong in wokhei

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Modern take on ‘zichar’ dishes that make for a lovely group/family gathering.

Among the 2 types of barramundi, we preferred the 𝐜𝐫𝐢𝐬𝐩𝐲 𝐟𝐢𝐬𝐡 𝐰𝐢𝐭𝐡 𝐂𝐡𝐞𝐟 𝐉𝐨𝐞𝐥’𝐬 𝐫𝐞𝐝 𝐜𝐮𝐫𝐫𝐲 𝐬𝐚𝐮𝐜𝐞 ($42) over the 𝐬𝐚𝐥𝐭 𝐛𝐚𝐤𝐞𝐝 𝐟𝐢𝐬𝐡 ($40). The former was well-executed to have a crispy skin and succulent meat coated in a rich nonya-inspired lemak and spicy sauce that we couldn’t help but lap up. The latter was equally tender but more average, with pairings of sweet-spicy sambal, fiery Thai style green chilli, and salsa.

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Crispy on the outside yet tender within, we couldn’t help but devour the plate despite the fiery and numbing sensations. Would recommend!

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Relatively new stall serving simple fare and handmade dumplings at affordable prices. It’s a single-man show and limited seats are available in the small space.

𝐒𝐢𝐜𝐡𝐮𝐚𝐧 𝐬𝐩𝐢𝐜𝐲 𝐝𝐮𝐦𝐩𝐥𝐢𝐧𝐠𝐬 ($6.50) - Chicken dumplings in a flavourful chili oil sauce. Enjoyed the slight tang but would have preferred punchier spice.

𝐃𝐮𝐦𝐩𝐥𝐢𝐧𝐠 𝐍𝐨𝐨𝐝𝐥𝐞𝐬 𝐒𝐨𝐮𝐩 ($8.90) - Creamy collagen soup that was light on the palette while remaining flavourful, similar to the ramen broth used at their main @kuremenya. Made for a comforting meal in the rainy weather. The thick beehoon was a tad soft for our liking. We chose to complete our meal (+$3) with a choice of dumplings (boiled/ pan-fried/ deep-fried) and a can drink (iced lemon tea/ honey lemon).

For dumplings: we preferred the chicken over prawn dumplings as the former was a more flavourful mix of minced meat and chives while the later was a single fresh prawn wrapped in dumpling skin. The boiled rendition (in the soup) was tender but do eat it quick as it can get a tad too soft from soaking in the soup. The pan-fried option had a nice char but the skin was a tad tough.

📍@dumprince.sg, DumPrince Dumpling House, B1-47C, Chinatown Point, Singapore

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One of the best renditions around and great sweet end to the meal. Flaky thin pastry sandwiching natural-tasting red bean filling.

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We also enjoyed their range of tasty sides, with our top pick being the 𝐬𝐨𝐟𝐭 𝐣𝐚𝐝𝐞 𝐭𝐨𝐟𝐮 ($8.80). We enjoyed the flavourful 𝐩𝐫𝐚𝐰𝐧 𝐫𝐨𝐥𝐥𝐬 ($10) paired with the sweet sauce. The 𝐚𝐠𝐞𝐝 𝐩𝐫𝐞𝐬𝐞𝐫𝐯𝐞𝐝 𝐫𝐚𝐝𝐢𝐬𝐡 𝐨𝐦𝐞𝐥𝐞𝐭𝐭𝐞 ($8) was fluffy but on the oiler side. Their 𝐲𝐚𝐦 𝐫𝐢𝐜𝐞 ($1.60) pairs well with the soup and dishes, and is fragranced with yam chunks, juicy mushrooms, and crispy shallots.

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𝐂𝐥𝐚𝐲𝐩𝐨𝐭 𝐭𝐮𝐫𝐭𝐥𝐞 𝐬𝐨𝐮𝐩 ($𝟑𝟗/𝟐𝐩𝐚𝐱)
𝐂𝐨𝐥𝐥𝐚𝐠𝐞𝐧 𝐟𝐢𝐬𝐡 𝐦𝐚𝐰 ($𝟐𝟖)
The soups are a must order, winning us over with their rich and aromatic herbal flavours, creaminess from the collagen, and tastefully done ingredients. Depending on the cut, the turtle meat was either chewy and springy or tender and resembling frog/chicken meat. The fish maw was intensely gelatinous, which is indicative of its high quality. Prices are slightly steep because of the premium ingredients and infusion of over 20 different kinds Chinese herbs. Definitely a nourishing treat of a meal!

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Newly opened kiosk at Ion basement offering delicious dumplings and noodles. The dumplings were crispy and generously stuffed with flavourful fillings. If spoiled for choice, the tasting platter ($8.80/8) is a smart option to sample 4 flavours (except kimchi and cheese). All impressed in their own right - original with its fragrant and juicy meat, truffle mushroom for the juicy shiitake coated with rich truffle, mala chicken for the punchy spice, and chilli crab prawn for its milder spice, tangy element, and fresh chewy prawns.

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The Szechuan chicken noodle was an addictive balance of 嘛 and 辣 without being too rich or oily. The noodles while a tad dry & clumpy were nicely al-dente. Served with fresh chives and shredded chicken. They also offer a non spicy truffle mushroom option.

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We would recommend the 𝐬𝐤𝐞𝐰𝐞𝐫𝐬 (4.5 ⭐️; lamb $10.50, chicken $9, mushrooms $5) - the meats were fragrant, tender, and juicy. The 𝐦𝐚𝐥𝐚 𝐦𝐮𝐬𝐡𝐫𝐨𝐨𝐦 (4 ⭐️; $10) was QQ and just the right balance of 麻and 辣.

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𝐁𝐚𝐨 𝐩𝐥𝐚𝐭𝐭𝐞𝐫 𝐨𝐟 𝟔 (3 ⭐️; $50) - These were generously-sized baos. Our top picks were the crispy chicken bao (deep fried chicken with Lao Gan Ma mayo) and pork belly bao (stewed pork with shrimp sauce in a crispy mantou). Also tried the sambal sotong, soft shell crab, scallop, and grilled eel baos - for these, we generally felt the components and flavours didn’t quite work in the bao form.

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Would recommend the value-for-money set that comes with a drink. The milk tea with grass jelly ($4.20) was fragrant in tea aroma, not too sweet, and with chewy jelly.

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