Chinese

🔥 Who’s up for a hearty, sizzling feast? TANYU’s Grilled Fish with Seven Ingredients (毛雪旺烤鱼) featuring Qingjiang Fish (清江鱼) is the perfect dish to share with friends or just treat yourself to something seriously delicious. 🐟✨

This dish is a flavor bomb! Think tender, grilled fish swimming in a rich, bubbling broth loaded with beef and seven awesome ingredients: potato, black fungus, kelp, luncheon meat, beef tripe, winter melon, and bean sprout. Every bite is packed with bold flavors and textures. 🍲

Add some toppings:
🌱 Spinach for a fresh touch
🎋 Bamboo shoots for that nice crunch
🍄 Golden mushrooms for an earthy vibe
🍢 Grilled XL Squid – smoky, tender, and oh-so-good
🥣 Traditional beancurd – soft and silky

Step into Nanjing Impressions, and you’ll feel transported to ancient China. The meticulously designed interiors, adorned with wooden panels and glowing red lanterns, create an ambiance that immerses you in tradition and elegance.

The meal begins with the Osmanthus Scented Sponge Cake, a light and airy dessert infused with a subtle floral sweetness that is both refreshing and delightful. The Celestial Duck Dumplings are beautifully crafted, with silky wrappers encasing a rich and savory duck filling that melts in your mouth. The Steamed Glutinous Rice with Pork is a standout Jiangnan dish, featuring hand-picked glutinous rice layered with slices of premium belly pork. After three hours in the steamer, the flavors meld into an aromatic, tender dish that is as comforting as it is flavorful.

The Sesame Beancurd Julienne offers a unique balance of textures, pairing soft strands of beancurd with a nutty sesame dressing for a light yet satisfying option. For those who enjoy bolder flavors, the Palace Chicken with Pickled Chilli delivers tender chicken pieces coated in a tangy, fiery marinade that leaves a memorable kick.

A highlight of the menu is Mdm Chiang's Beauty Porridge, a dessert-like dish with a rich history. Known as Meiling Congee, it originated during the Republic of China era, combining fragrant rice and soy milk into a velvety, lightly sweet porridge. It’s an elegant and soothing finish to a rich meal. The Signature Salted Duck, another must-try, is expertly seasoned and tender, showcasing the beauty of simple, traditional flavors. Finally, the Chrysanthemum Tea ties everything together with its floral aroma, offering a refreshing conclusion to the feast.

Tai Er has undoubtedly mastered the art of Suancai & Fish (酸菜鱼). Their signature dish is a standout—rich, tangy, and addictive. The broth is the perfect balance of sourness and spice, infused with the flavors of pickled mustard greens and aromatic spices. The generous portion of fish is tender, flaky, and melts in your mouth, making every bite a joy.

The Spinach Salad is a surprising delight! Presented as neat little rolls, the fresh spinach is topped with tobiko and drizzled with a nutty sesame sauce that elevates the dish. It’s light yet full of texture, a unique starter that pairs well with the heartier mains.

Another must-try is the Yummy Steamed Chicken with Chili. The chicken is incredibly tender, soaking up the spicy, flavorful chili sauce perfectly. It’s comfort food with a fiery kick, ideal for those who enjoy a bold and aromatic dish.

Mui Kee is a culinary gem that specializes in Cantonese porridge. While their porridge dishes are undoubtedly the stars of the show, their claypot creations are equally impressive.

The porridge itself is a work of art. It's smooth, creamy, and flavorful, with a delicate balance of savory and subtle sweetness. I particularly enjoyed the century egg porridge, which was incredibly comforting and satisfying. The century egg added a unique depth of flavor that complemented the porridge perfectly.

We did try the claypot frog leg and claypot beef brisket, both of which were absolutely delicious. The frog legs were cooked to perfection, with the meat tender and juicy. The sauce was a savory blend of spices that complemented the frog legs perfectly. The claypot beef brisket was also excellent, with the beef soft and tender. The sauce was rich and flavorful, with a hint of sweetness.

Sichuan Alley’s new outlet at Capitol is a delightful experience. We started with the adorable Bamboo Breeze cocktail, featuring a chocolate edible panda, which was fruity and refreshing.

The President noodles were a highlight, with tender beef brisket, flavorful pork ribs, and well-cleaned, delicious intestines. The deep-fried intestines were crispy and satisfying, while the fried dumplings exploded with savory soup in every bite.

The eggplant in a claypot was interesting, generously topped with minced meat, adding warmth and richness. However, the la zi ji (spicy fried chicken) was just average.

Nong Geng Ji has opened a new outlet at Great World City, with promotions offering 12% off until November 9 and a fantastic 50% off from November 10 to 12—a great time to dive into their exciting Sichuan menu and try some unique flavors!

We started with two of their new additions. The Braised Beef Brisket with Potatoes was satisfying, with tender, flavorful potatoes and brisket that melts in your mouth. While the beef could have been a touch more tender, the dish still offered plenty of warmth and comfort. The Clay Pot Pork Bone with Tofu featured tofu well-soaked in a savory broth—subtle and enjoyable for those who prefer a lighter flavor.

Among the signature dishes, the Pan-Seared Green Chilies with Century Egg was a treat for spice lovers, bringing a bold kick with every bite. The Big Shrimp with Vermicelli stood out, showcasing fresh, juicy prawns steamed to perfection. The Stir-Fry Smoked Bamboo Shoots brought an aromatic, smoky depth that rounded out the flavors beautifully. For those who enjoy a firmer texture, the Signature Grass Fish with Chili had a satisfying chew and a nice balance of spice.

Some dishes were more delicate in flavor. The Sauerkraut Fish, for instance, had a mild soup base with small bones that may require a bit of extra attention. The Stir-Fried Pork with Abalone was flavorful, leaning slightly toward a saltier taste, which could appeal to those who enjoy bold seasoning.