You can’t possibly miss this signature eight star pot at Manhill Restaurant, especially the claypot dishes are their specialty. Amidst the variety, this eight star pot seems to be rather popular that it could be spotted on almost every table.
Like treasure hunting, simmered in the pot are ingredients such as sea cucumber, fresh prawns, fish maw, cabbage, mushrooms, baby corns, fried garlic, bamboo shoot slices in a thick umami broth. So good that we used it to drench our noodles from the other dish!
Take a trip down memory lane at Manhill Restaurant since the original Hillman Restaurant was opened in 1963 and subsequently in 1973, Manhill Restaurant was born! Filled with nostalgia, the restaurant could be easily recognized especially at night by its huge neon-lighted signboard with an earthen pot, which represents their signature dishes. The interior is occupied by velvet-trimmed chairs, very traditional crockery and cutlery. Even the lady who took our orders on a blank notepad, using fluent Cantonese, made me feel as though it was a travel back in time. No order chits, no menus on iPads.
Since the chicken in paper bag was one of the top recommendations, surely we had to try it out. One convenient point was that it was boneless, hence easy handling. As you unfold the paper wrapping, the first aroma that reaches the nose is the fragrance of Hua Diao wine, one that’s fermented from glutinous rice, wheat and water. The juiciness from the chicken meat had a mixture of umami and savoury, and even though it was a little oily, I didn’t really mind because it was so flavoursome with a hint of ginger. They provided some salt and pepper by the side which i tried dipping, but that would result in a sodium blast. The chicken is good on its own. Wrapped in the grease-proof paper meaning the marinate was well-retained and yes, if you don’t mind, you can taste the paper that had leftover flavours. Doesn’t come with an appealing appearance, but it’s likely a comforting dish for the older folks.
The only picture I managed to take as it is the 1st dish served. Very good food in this old restaurant which make photo taking of food porn a secondary objective on the dinning table.
Bitter green vegetables is thick and juicy, stir fry with ham. Simple dish yet is a delicious match between the two. Few slices of bamboo shoot and button mushrooms are inside.
Above average taste.
Tender pork slices, it available for beef or chicken too.
Overall, it accompanies the rice and soup.
Claypot style cooking has never lost its popularity, hasn't it? It's one of the Cantonese unique culinary speciality and at 囍臨門 they have more than a dozen of claypot dishes. Evidenced from the orders across all the tables, especially the Japanese customers, claypot is indeed their must order! Only thing is, maybe I'll try the fish head claypot or black pepper beef or something next time. $16 Eight treasures pot: Pork slices, Fish nuggets, Mustard, Mushroom, Sea Cucumber (minuscule), Carrot, Shrimp, Baby Corn.
If you know this dish, you are giving away your age! Wink** Wink** 😗 This used to be the must have, most looked forward dish served only during Chinese banquets - as a starter or part of the appetizer platter. Whilst the chunks of shark's fin are no longer so generously served, the idea of stir-frying eggs to get to such a texture is an dying art. So glad to be able to taste it again, but it does come with a hefty price of $40 for a petite dish for 3.
This is the signature dish at this traditional Chinese zi char restaurant - lost and found, better known as 喜臨門 founded in 1964. With its location in serendipitous Pasir Panjang; whilst walking up the stairs to their 2nd level seating, it really feels like a journey through time; and I can't help but be skeptical as this name has not been heard of (at least by me) for decades. Back to the dish it easily beats any recollection of how this dish tastes with their very well marinated deboned chicken flesh roasted to perfection using a technique of roasting and casserole cooking. Tearing open the waxed paper wrapper, you will immediately be drawn by its cooking wine's (花雕) fragrance. On your first bite, you'd immediately regret not taking the restaurant manager's recommendation of ordering their larger portion, as 1 piece is certainly not enough!
マラッカからシンガポールに戻って来た日の夜。
友達のうちの1人は翌日早朝に帰国してしまうので、彼女にとってはシンガポールラストの夜。
バスを数駅乗り過ごすも予約時間2分前に到着。
実はわたし自身お店に行くのは初めて。
（お義母さんと主人で行った時に残りを持って帰ってきてくれて、紙ごと食べた経験はあり）
ここは日本かと言うくらい日本人だらけ(笑)
どうやら日本のガイドブックにも載ってるみたい。
Chicken in Paper Bag (S) $14
Pot noodle (S) $12
Green mustard (S) $9?
日本語訳あり。
有名なペーパーチキンは言うまでもなく（今回はちゃんと紙を剥いでから食べました）、五目土鍋煮込みそばはエビやタコも入っていて優しい味で、グリーンマスタードのにんにく炒めも全然辛味はなく小松菜のような感じで、どれも日本人好みの味でした。
帰りにコンビニに寄って最後の乾杯。
次の日4時半起きだけど大丈夫？(笑)
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