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These handcrafted Cantonese dim sum dishes showcases the chef’s modern interpretation to these classics by using nutritious ingredients such as avocado and banana in the Deep-fried Vermicelli Prawn Roll with Avocado ($3.50) and Scallop with Banana Dumpling ($4). A unique take to the regular siew mai is the Steamed Crab Meat Siew Mai with Chinese Sausage ($4) which incorporates glutinous rice as the base, and the Deep Fried Chinese Chives Iberico Pork Glutinous Dumpling ($3) that has a chewy texture while hidden beneath it is a meat filling made from iberico pork. End the meal on a sweet note with the Purple Sweet Potato Custard Layer Cake ($2.50) and Chilled Red Bean with Coconut Cheese Cake ($10).
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✨ Wan Hao Chinese Restaurant
📍 320 Orchard Road, Singapore Marriott Tang Plaza Hotel, Singapore 238865
🌐 www.singaporemarriott.com/dining
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Known for its nutritional health benefits and high in vitamins, this delicacy has been given the spotlight in Wan Hao Chinese Restaurant’s Unagi Eel Creations that will be available from 1-30 April this year.
The restaurant utilises both the salt water white eel and fresh water yellow eel to create such dishes in this limited time menu. In terms of the white eel, it has a richer taste profile and softer texture, which is used in dishes like the Steamed Whole White Eel with Black Garlic Sauce, Fried Garlic & Spring Onion ($12++ per 100g), Poached White Eel with Premium Chinese Wine in Superior Soup ($58++ per portion) and Braised White Eel with Abalone Sauce & Fish Paste Skin ($68++ per portion).
As for the yellow eel, it is used to prepare dishes such as the Wok-Fried Yellow Eel with Garlic & Mao Tai Chinese Wine ($35++ per serving), used in a braise or deep fried.
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✨ Wan Hao Chinese Restaurant
📍 320 Orchard Road, Singapore Marriott Tang Plaza Hotel, Singapore 238865
🌐 www.singaporemarriott.com/dining
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Visiting this hidden neighbourhood ice-cream parlour deep in the realms of Yishun comes with a sense of nostalgia to me; the simpler days of cafe-hopping where such new places pops up every couple of days under a HDB block, and the discovery of a new ice-cream parlour in Yishun — a first for the North, just brings back a lot of memories about carefree days for me.
There are some new offerings such as the Yakukt Cookies which I was rather tempted to try whilst skimming through the menu board in the queue to get a seat, but found myself ordering the Honeycomb and Mao Shan Wang to go together with the Golden Waffle when I was at the counter — both of which being flavours which I have tried very early on in the days when Holy Cow Creamery had just opened their doors. The Golden Waffle now pales in comparison to the other more stellar waffles that more recent ice-cream parlours serves up — their eggy rendition, whilst is still sufficiently dense and crisp, felt a tad bland when placed aside the more appealing buttermilk variety of waffles which seems more of a norm these days. But otherwise, the Honeycomb and Mao Shan Wang ice-creams are fairly consistent over the past couple of years — the Honeycomb Ice-Cream being a flavour with a milk base that comes with swirls of honeycomb that provides a contrasting hint of sweetness whilst being a milky, creamy and rich flavour. On the other hand, the Mao Shan Wang Ice-Cream carries that same level of pungency and buttery notes that made it so impressive, and reminds me much of the same when I have had it for the very first time; something that durians will never get enough of. That being said, perhaps its probably how I am getting older; found their ice-creams a little too saccharine this time round.
It’s interesting to see how time has past, and I am quite glad to see a crowd formed up in this otherwise quiet neighbourhood for waffles and ice-cream on a weekday night — a spot perhaps well-received and cherished by residents around it.
Went to Kyushu Pancake for Lunch. Only tried this item from the menu as I was eyeing it! Generous portion of 3 pancakes left me filling full.
Would say pancakes are abit dense! However the berries, berry compote, ice cream and whip was still a delicious combo!
Available from Monday to Sunday, the set dinner menu is priced at $68++ per pax which in my opinion is extremely value-for-money for the spread that you are going to get.
Diners will have an option between three starters which we chose the Sautéed Prawn & Chorizo that is cooked in a white wine sauce and complemented with pine nuts. Soup is next and you can choose between the Champignon & Truffle or traditional onion soup, the former made with a potage base and served with brioche croutons. The mains will follow thereafter with five different options such as the signature Confit De Canard and Chateaubriand (a top-up of $38 is required). The former is a crispy duck confit paired with a Valencia orange reduction while the former is a 200g grain-fed beef tenderloin fillet steak. Lastly, end the meal with desserts and a cup of coffee/tea. My overall assessment is that at $68++, you are not only getting a multi course meal at a fanciful restaurant, there’s the picturesque surrounding environment for a perfect date night.
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✨ La Brasserie
📍 80 Collyer Quay, The Fullerton Bay Hotel, Singapore 049326
🌐 https://www.diningcity.sg/en/singapore/la_brasserie_aat3
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Very delicious and Amazing Don
LUCKY NO. 8 ($12)
Every bite was hearty from the generous stuffing of ham & I loved that it wasn’t overly salty! Could do without the mustard however as I felt that the crunchy pickled red onions already provided much tang & it kinda made the sourdough a little soggy.
INCREDIBLE EGG ($10)
Bread was very dry & there was too much spring onion in the egg mayo.
