Welcome to Clarke Quay. Looking for Chinese places?

If you are looking for some quality buffet, I think @tunglokgroup 's dim sum lunch buffet might tick your checkboxes! The lunch buffet is priced quite affordably at $43.80++, considering the fact that a portion of chilli crabs is served with the unlimited portions of zichar dishes and dim sum you can order. Here are some of my favourite dishes:

Chilli Crabs - the crabs given were pretty huge and meaty, and the sauce was just fantastic 😍 there was loads of egg within and it was sweet and savoury enough! Best paired with their mantou hoho

Salmon Sashimi - the buffet includes free flow salmon sashimi too! It's fresh but not the best. It was rather fatty and still decent.

Char Siu Puff - this was so addictive 😍 the puff pastry was very flaky, and I just loved the savoury char siu within. There was no pork odour and the sauce just complemented the pork floss on top so well.

Char Siu Bao - this is a classic dim sum done well. The char siu, as mentioned earlier, was flavourful and I loved the sweet fluffy dough that is hard to replicate. Meat to bun ratio was just right!

Now this is a place good enough to bring your family for a meal or a celebration 😍

This bowl of goodness hails from the Hong Lim Market, renowned for its Michelin Bib Gourmand status. Though they were out of meekia and meepok during our visit, we gone for yellow noodles and kway teow. The noodles were delightfully QQ and slurp-worthy.

In the medium-sized bowl, you'll find an array of toppings: four bouncy meatballs, two wantons with smooth skin and flavourful marinated meat, grainy sliced pork, a hint of minced pork, pig liver, pork lard, spring onions, and a crispy dried sole fish. These noodles had no trouble soaking up the special mix sauce, resulting in a flavour explosion in every bite. The sauce, generously provided, gave a unique blend of distinct vinegar taste, lard oil, and chili, giving it a robust flavour profile that's truly slurptisfying.

Don't underestimate the simplicity of the soup either; it's packed with savoury goodness and a rich porky flavour that rounds out the meal nicely.
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🚩Tai Wah Pork Noodle, Hong Lim Market and Food Centre, 531A Upper Cross St, 02-16, Singapore 051531
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#mehmehfoodventure #mehlicious #tastisfying #foodie #sgfoodie #sgfoodblogger #foodblogger #foodblog #foodcoma #burpple #burpplesg #sgfood #foodsg #eatmoresg #foodinsing #sgeats #bcm #mincedporknoodles #meekia #taiwahporknoodle #taiwah #大华肉胜面 #肉胜面 #bakchormee

Siobak is good. Clean tasting light airy crunchy skin, lean pork was tender enuf

Char siew is very different from their picture. The pepper glaze isn't too weird but fundamentally it's just nowhere near good enough, since it's so lean there's no melt in your mouth character, nor any crisp

Chili sauce was quite good, it's got a fruitiness to it without much heat

Verdict:
If you must come, come before 1130 and get the siobak with coffee. Otherwise don't bother travelling for this

PSA come before 12pm. During lunch rush they are completely filled, meanwhile at 1130 there's not a single person in the queue

Food:
Meh. Tender ckn w a generic sweet sour sauce. Ckn had no crisp at all

Rice was ok, very tiny grains. Achar was ok as well, egg wasn't marinated much at all

This is definitely not worth getting here

Oh wow their coffee is excellent

A very unique version, the complex and slightly acidic coffee foam was made with frothed sugar which gives it its thickness(the combination was balanced, it's not particularly sweet). It's so thick it reminded me of egg coffee in Hanoi and I tot they added eggs at first

The milk was full cream milk and it was absolutely indulgent

The combination was lovely. For an artisanal piece like this the price was more than reasonable

Must try if you're here

Never really got the chance to visit their main branch at Rangoon Road, so I’m pretty excited to find out that they opened a new branch in city centre; which is very close to my office.

So made my way here at night to grab some dinner with their signature bak kut teh.

A very peppery style but I find the first serving was too overwhelming with the peppery taste. But after getting the soup to be refilled, it finally tasted better.

There’s been a few Bak Kut Teh places at the area, they certainly adding to the competitive of Singapore style bak kut teh with the rest.

The pan seared chicken with old ginger and tea seed oil was super good, crispy on the outside and tender on the inside. I really highly recommend this dish if it's your first time at Min Jiang. Was a really comfortable environment and the staff helped to clear out the dishes on the table when we had new dishes coming. Highly recommend this place for chill gathering and good food! :)

Great tasting food that is 色香味俱全! I really enjoyed the appetizer platter and their seafood dishes. The ingredients taste really fresh, and I feel it is quite value for money! The staff is also very welcoming with great service!

Celebrated the New Year by immersing ourselves in the rich flavors and heritage at Red House Seafood 小红楼, a proudly Singaporean Nanyang-style seafood haven.

As the restaurant extends its arms to Clarke Quay, this outlet-exclusive brings a 'new Nanyang' identity to life. The refreshed interior, blending contemporary elements with rich Nanyang culture, sets the stage for a delightful dining experience.

Red House Seafood Nanyang welcomes the Year of the Dragon with mouthwatering Chinese New Year menus. Indulge in celebratory set menus priced from $598 to $1888, showcasing the best of Nanyang-style seafood, innovatively curated by Executive Chef Chen Khay Boon and his skilled team.

The giant Grouper takes center stage, offering a unique dining experience as it's meant to be enjoyed from head to tail. Revel in a variety of cooking methods to savor different textures and flavors, highlighting the skillful mastery of the culinary team.

Be sure to explore the exquisite Chinese New Year menus, where traditions meet innovation, and every dish is a masterpiece of 'kung fu' finesse.

🧧Alaskan King Crab served Two Ways
(Sautéed Crab Meat in Truffle Oil and Egg White & Baked Crab Legs with Miso)
🧧Braised 8 Head Abalone, Sea Cucumber with Winter Melon Ring & Purple Cauliflower
🧧Prosperity Salmon and Coral Seaweed Yu Sheng
🧧Crispy Roasted Chicken with Flaxseed &
Sesame
🧧Purple Glutinous Rice Cake
🦀Red House Chilli Crab
🐟Double-boiled Fish Broth with Sliced and Fried Giant Grouper Fish Fillet
🐟Stewed Giant Grouper with Beancurd Skin and Garlic in Claypot

Celebrated the New Year by immersing ourselves in the rich flavors and heritage at Red House Seafood 小红楼, a proudly Singaporean Nanyang-style seafood haven.

As the restaurant extends its arms to Clarke Quay, this outlet-exclusive brings a 'new Nanyang' identity to life. The refreshed interior, blending contemporary elements with rich Nanyang culture, sets the stage for a delightful dining experience.

Red House Seafood Nanyang welcomes the Year of the Dragon with mouthwatering Chinese New Year menus. Indulge in celebratory set menus priced from $598 to $1888, showcasing the best of Nanyang-style seafood, innovatively curated by Executive Chef Chen Khay Boon and his skilled team.

The giant Grouper takes center stage, offering a unique dining experience as it's meant to be enjoyed from head to tail. Revel in a variety of cooking methods to savor different textures and flavors, highlighting the skillful mastery of the culinary team.

Be sure to explore the exquisite Chinese New Year menus, where traditions meet innovation, and every dish is a masterpiece of 'kung fu' finesse.

🧧Alaskan King Crab served Two Ways
(Sautéed Crab Meat in Truffle Oil and Egg White & Baked Crab Legs with Miso)
🧧Braised 8 Head Abalone, Sea Cucumber with Winter Melon Ring & Purple Cauliflower
🧧Prosperity Salmon and Coral Seaweed Yu Sheng
🧧Crispy Roasted Chicken with Flaxseed &
Sesame
🧧Purple Glutinous Rice Cake
🦀Red House Chilli Crab
🐟Double-boiled Fish Broth with Sliced and Fried Giant Grouper Fish Fillet
🐟Stewed Giant Grouper with Beancurd Skin and Garlic in Claypot

Celebrated the New Year by immersing ourselves in the rich flavors and heritage at Red House Seafood 小红楼, a proudly Singaporean Nanyang-style seafood haven.

As the restaurant extends its arms to Clarke Quay, this outlet-exclusive brings a 'new Nanyang' identity to life. The refreshed interior, blending contemporary elements with rich Nanyang culture, sets the stage for a delightful dining experience.

Red House Seafood Nanyang welcomes the Year of the Dragon with mouthwatering Chinese New Year menus. Indulge in celebratory set menus priced from $598 to $1888, showcasing the best of Nanyang-style seafood, innovatively curated by Executive Chef Chen Khay Boon and his skilled team.

The giant Grouper takes center stage, offering a unique dining experience as it's meant to be enjoyed from head to tail. Revel in a variety of cooking methods to savor different textures and flavors, highlighting the skillful mastery of the culinary team.

Be sure to explore the exquisite Chinese New Year menus, where traditions meet innovation, and every dish is a masterpiece of 'kung fu' finesse.

🧧Alaskan King Crab served Two Ways
(Sautéed Crab Meat in Truffle Oil and Egg White & Baked Crab Legs with Miso)
🧧Braised 8 Head Abalone, Sea Cucumber with Winter Melon Ring & Purple Cauliflower
🧧Prosperity Salmon and Coral Seaweed Yu Sheng
🧧Crispy Roasted Chicken with Flaxseed &
Sesame
🧧Purple Glutinous Rice Cake
🦀Red House Chilli Crab
🐟Double-boiled Fish Broth with Sliced and Fried Giant Grouper Fish Fillet
🐟Stewed Giant Grouper with Beancurd Skin and Garlic in Claypot

Celebrated the New Year by immersing ourselves in the rich flavors and heritage at Red House Seafood 小红楼, a proudly Singaporean Nanyang-style seafood haven.

As the restaurant extends its arms to Clarke Quay, this outlet-exclusive brings a 'new Nanyang' identity to life. The refreshed interior, blending contemporary elements with rich Nanyang culture, sets the stage for a delightful dining experience.

Red House Seafood Nanyang welcomes the Year of the Dragon with mouthwatering Chinese New Year menus. Indulge in celebratory set menus priced from $598 to $1888, showcasing the best of Nanyang-style seafood, innovatively curated by Executive Chef Chen Khay Boon and his skilled team.

The giant Grouper takes center stage, offering a unique dining experience as it's meant to be enjoyed from head to tail. Revel in a variety of cooking methods to savor different textures and flavors, highlighting the skillful mastery of the culinary team.

Be sure to explore the exquisite Chinese New Year menus, where traditions meet innovation, and every dish is a masterpiece of 'kung fu' finesse.

🧧Alaskan King Crab served Two Ways
(Sautéed Crab Meat in Truffle Oil and Egg White & Baked Crab Legs with Miso)
🧧Braised 8 Head Abalone, Sea Cucumber with Winter Melon Ring & Purple Cauliflower
🧧Prosperity Salmon and Coral Seaweed Yu Sheng
🧧Crispy Roasted Chicken with Flaxseed &
Sesame
🧧Purple Glutinous Rice Cake
🦀Red House Chilli Crab
🐟Double-boiled Fish Broth with Sliced and Fried Giant Grouper Fish Fillet
🐟Stewed Giant Grouper with Beancurd Skin and Garlic in Claypot