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Signature lamb hotpot 33.8++ Clean dish, lamb ribs were very tender. The soup is not the best tho, not a lot of depth. Also there's chili padi inside, idk why, but make sure to scoop it out asap cos otherwise the soup gets very spicy. Otherwise not too bad, nothing crazy but some people love hotpot so they love this. Even tho it's hotpot you don't actl get to swish, it's done alr when you get it

Cumin pork ribs 24.8++ It's quite tough and dry, overfried

毛氏红烧肉 chairman Mao's speciality 18.8++ Pork's texture was pretty decent, the meat was not particularly tender but because of the fattiness overall it's good. It's a savoury braise with nary a bit of sweetness. Not very greasy too I would say it's competent and quite different from the sweet braise I'm used to, but definitely not a mindblowing rendition

老坛酸菜鱼 This kopitiam is tuck in a quiet part of Holland Drive HDB estate, a well renovated and clean place. The new Sichuan store serves typical Sichuan food that are nice and cheap, like this Sour Fish at $18.

Shanghai Xiao Long Bao 5 pcs for $3.50, Freshly made as a queue number will be given upon order. Its cheap and good! Would come back to get this again! Its at #01-109

Xiao Long Bao The soup is very sweet! ☺ Overall this is quite good in a hawker centre just that the skin is on a slightly thicker side. I will definitely order this again when I visit this hawker 》5 Pcs $3.50 📍 王記 上海小龙包 | #01-109

Shanghai XLB 5 for $3.50 :) 👍🏼

New Fave Bbq Skewer Hangout Now that bbq box has become hipster and boring, I've been shopping around for a new bbq skewer hangout and this one has legit China feel. MSG galore, raucous crowd and $6 beers. Generous portions so don't over order. 💡: If stumped by the mysterious queuing system (there is none) , just give up and go to the end of the street for BKT instead. 🚗 : Easy (by geylang standards) parking along Lor 11- either street if you're lucky or at the ERP carpark between lor 9 and 11.

Mongolian BBQ Lamb😋😋😋😋😋

這就是傳說中的劉大媽!!!原來geylang有兩間!!!oopsss...😂 #bbq #stick #monday #dinner #food @kelvin1212 這就是傳說中的劉大媽!!!原來geylang有兩間!!!oopsss...😂 #bbq #stick #monday #dinner #food @kelvin1212

Royal Seafood Pot Red House Seafood’s Royal Seafood Pot ($298+ for 6 persons) is making a return this Chinese New Year. Available for dine-in or takeaway from 9 Jan to 5 Feb 2023, the treasure trove brims with quality ingredients like fish maw, fresh scallops, crab, lobster, tiger prawns, fish puff, fresh clams, and baby Shanghai cabbage. Also included in the pot is a Kung Fu item – threadfin fish stuffed with minced pork. The flesh of the threadfish is removed by hand, and mixed with minced pork and preserved vegetables. The mixture is then stuffed back into the same fish and securely tied with scallions and pan-fried then placed back into the claypot to simmer in the umami-rich broth of lala clams, fish bones, and pork ribs. Visit https://www.redhouseseafood.com/wp-content/uploads/2022/11/CNY_2023-menu-WEB.pdf for more info on their Lunar New Year 2023 menu.

For 46 years, Red House Seafood has delighted diners with its exquisite Singapore Nanyang-style seafood, and now they opened new outlet at Esplanade. Diners can look forward to familiar favourites such as Signature Chilli Crab and Lobster in Signature Creamy Custard Sauce. In addition, the new Esplanade outlet will be serving dishes exclusive to the venue: a BBQ section with items such as their Chicken Satay and Thai Style BBQ Squid with Jelly Fish. Feature : 💕 Alaskan King Crab Wok- Fried and Tossed in White Pepper. Fresh meaty Alaskan King Crab with natural sweetness, prepared in White pepper sauce, with subtle heat that diners can enjoy it (not overpowering). 💰$ seasonal price 💕Chef's Trio of Squid Platter A platter of BBQ Squid, Golden Calamari Strips, and Crispy Baby Squid My fav is BBQ Squid, The squid is marinated for at least 4 hours, then grilled for 8 to 10 minutes upon order, and Served with dipping sauce 💰$38 (small) or $76 (large) 💕Lobster in Signature Creamy Custard Sauce This is my fav, the lobster is coated in a thin layer of batter, then deep-fried. Then stir-fried in the housemade creamy custard sauce. It’s rich of flavours but not je lak, and eat it with chilli padi to enhance the flavour of the dish. 💰$ seasonal price 💕 Chicken Satay An Esplanade exclusive dish, Upon order, chicken thighs (80g) are skewered and grilled, served with Housemade Satay Sauce, Cucumbers and red onions. 💰 $3.80 per skewer (minimum 2 pieces) 💕 Red House Chilli Crab Meaty Sri Lankan crab cooked upon order, by stewed in housemade chilli sauce and paired with deep-fried mantous 💰$ seasonal price 📍Red House Seafood. 8 Raffles Ave,#01-14. Esplanade

Chef’s Trio of Squid Platter 如意三拼 Chef’s Trio of Squid Platter 如意三拼 (S: $38.00++, L: $76.00++) Featuring BBQ Squid, Crispy Baby Squid, and Golden Calamari Strips, this is a dish that showcases the versatility of different cooking styles in a single dish. Location: Red House Seafood, 8 Raffles Avenue, #01-14/16, The Esplanade Mall, Singapore 039892 #redhouseseafood #theesplanademall #seafood #burpple #burpplesg #burpproved #burppletastemaker #sonysingapore #sonyalphasg

Steamed Scottish bamboo clams w garlic 16++/pc, min 2 pcs 15% off ala carte until 30/4 Food: Done quite well, the texture is abit different from what I expected. Worth a try if you're rich

Pork ribs w black bean sauce 6.8++ A lot more tender meat than yam, unlike some places. But it's quite mild tho Idk why they offer dimsum for lunch only when there's really no one during weekday lunch. A total of 4 tables only throughout lunch on a Wednesday. Surely that's not enough to make the daily prep worth it?

Ckn claw w black bean sauce 6.8++ This is the standard style, but done to perfection Loved it

Fried Hor Fun with Preserved Radish ($48++) 😍 The simple fried hor fun (aka kueh teow/rice noodle/河粉) comes in many forms around Asia and is my favourite type of noodle due to its chewy texture and ability to absorb lots of flavour. Recently had dinner at the famed Chef Kang’s Private Kitchen, and we ordered a medium portion of Fried Hor Fun with Preserved Radish ($48++). And oh my, this was very good! 🥢 Visually, it looked as expected and “the usual” but with much more ingredients till they kind of covered all the noodles from sight. The taste, on the other hand, was phenomenal. 🥢 Yes, it had a lot of wok hei and fragrance from the lard, but what set Chef Kang’s version apart was how he managed to bring out so much sweetness from the preserved radish, vegetables, onions and a lot of mushrooms, instead of using dark soy sauce. No, I’m not talking about dessert level sweet, but rather savoury-sweet, 鮮甜, which characterises Cantonese cuisine. Chef Kang’s tendency to elevate sweetness in this savoury-sweet balance gives his dishes a unique character.

Signature Crispy Pork Belly ($38++) 🙂 Crispy Pork Belly ($38++) was unassuming, but yet made for a really nice snack! The crunchiness of the pork skin was 💯 and spices were quite addictive too! I liked how it didn’t feel oily, and hence don’t feel too health conscious when eating this okay 😇

Prawn Rolls With Salted Egg ($38++) 🙂 Prawn Rolls with Salted Egg Yolk ($38++) served in cute little cups, as if the chef is asking me to eat it all in one bite, which I did 😚 the prawn roll had a really nice crunch through the prawns, tofu skin and vegetables, and combined with the addictive salted egg yolk, it made for a very flavourful bite indeed. The salted egg yolk was creamy and slightly sweet, resonating the common inclination towards sweetness in many of Chef Kang’s dishes. No, not dessert sweet, but savoury sweet 鲜甜, a characteristic taste profile in Cantonese Cuisine. 😊

Strawberry Souffle Strawberry Souffle ($16) - Light and not overly eggy or sweet, the stack of soufflé pancakes was wonderfully fluffy. The cream was airy too and matched nicely with the sweet fresh strawberries and sauce. The popping bobas/toppings offered a fun touch as well with the added textures and flavour.

Rock Tea Roasted Milk Tea Slow Weekday Tea Break at Lantine! [Yay, there was no queue on a late Thursday afternoon] Rock Tea Roasted Milk Tea ($13.90) - Aromatic and deliciously balanced, the classic concoction came highly recommended and understandably so. And as one that usually orders hot milk tea, I enjoyed that their blend was none too sweet or milky. The signature roasted drink was also smooth and belly-warming.

Pomegranate Iced Tea ($5) A chilled, sweet, and tart fruity tea that’s refreshing and perfect to cool you down.

Cai Fan ($5.60) I just enjoy their serving to be huge even though I just order 4 x sides (mostly like meats) hence it was really quite expensive tbh. Their food was not bad quality and quite delicious but slightly oily. A lot of people queue for their cai fan during lunch time.

Shrimp chaoshou 6.5nett/8pcs Too much chili oil, the seasoning was abit one dimensional It's alright

Shrimp pork wanton soup 6.5nett/8pcs The shrimp wanton were mild but the soup was pretty decent

Chives dumplings 6.8nett/10pcs Abit underseasoned in the middle and quite mild

FORTUNE OF FEASTS AT YÀN To welcome the Year of the Dragon, Yàn’s celebratory menu will surely excite your tastebuds starting with the signature Shun De Yusheng with Australian lobster. One of the highlights is the Crispy Roast Suckling Pig that is served three ways - first to enjoy the crispy skin, second the tenderloin pork back is oven-baked in a lemongrass marinate and lastly the shank is cut into bite sized pieces. This year also saw the introduction of the creamy Golden Pumpkin Broth with dried fish maw, a Steamed Live Marble Goby Fish and my favourite of the evening, the Roasted Duck flavoured with a selection of spices and Chinese herbs. Other dishes include the Braised Two Head Abalone with Mushroom, Wok-fried Glutinous Rice with Preserved Meat and Chinese Sausage, and a duo dessert of Chilled Taro Paste with Coconut Ice Cream and Smiling Sesame Ball.

Yan, Cantonese restaurant located at National Gallery Singapore, refreshed a la carte menu by introduces new flavours and creations that embodies the allure of Cantonese cuisine. Feature : 💕Steamed Eel with Minced Garlic and Shredded Mandarin Peel One of my fav, Cantonese-style steamed deboned eel fillet with minced garlic and shredded Xinhui mandarin peels A light housemade sauce of soy sauce, spring onions, and ginger is prepared on the side and poured on it, garnished with fried garlic and coriander before serving. 💰$ Per 100g: Seasonal price 💕 Wok-fried Live Lobster with Pan- fried Cheong Fun in Chef’s Special Pork Lard Sauce Live lobster fry over gentle heat and simmered with superior stock, served with light wok hei pan- fried chee cheong fun and housemade pork lard sauce 💰$ Per 100g: Seasonal price 💕Double-boiled Collagen Soup with Fish Maw and Conpoy Rich and flavourful from combination of pork bones, mature hen, sustainably sourced shark cartilage and conpoy, boiled over high heat for six hours. And double-boiled with premium hua jiao. 💰$38++ per person 💕Poached Free-range Salted Chicken “Hakka Style”, The fresh free-range tender chicken is poached, seasoned with an aromatic sand ginger paste and garnished with scallions that are stir-fried in peanut oil. 💰 Half: $30++ Whole: $60++ Orders should be placed one day in advance 📍Yan National Gallery, #05-02. Singapore, 178957

SAVOUR SOULFUL CANTONESE DELIGHTS 🥢 To celebrate Cantonese cuisine, Yàn has refreshed the restaurant’s ala carte menu to introduce new flavours and creations. Start the meal with a soul-comforting Double-boiled Collagen Soup with Fish Maw and Conpoy that will instant give you a boost of nourishment before indulging in the Poached Free-range Salted Chicken “Hakka Style”, the chicken poached and immersed into an ice bath to enhance the tenderness before seasoned with sand ginger paste and finished with a piping hot scallion peanut oil mixture. Other highlights include the Wok-fried Live Sri Lankan Crab with Pan-fried Cheong Fun in Chef’s Special Pork Lard Sauce that exemplifies the essence of wok hei.

Angelica Roast Duck Our go to place whenever we crave Angelica Roast Duck. The other dish we like is Thai Lemon Fried Baby Kailan. But this price is getting more and more expensive every year. Maybe that’s why the place is no longer as crowded as before. I can’t even remember when was the last time I had to queue to get a table at meal times.

Fish Maw Soup (diners Set For 4) One of the better Fish Maw soups ive had, this gooey mix had enough umami and amazing variation in texture from the Small bits of seafood mixed in

Quarter Duck (diners Set For 4) Good as always, with a little crisp on the skin. Portion is a little Small for 4 though, each person gets only 3 or 4 pieces