Tag Archives: Chinese

$12 NETT Porridge Buffet Every Last Friday Of The Month @ The ART (Assumption Restaurant for Training)

I have blogged about The Assumption Restaurant for Training (ART) a few times before (previous posts here, here and here) because I am an ardent supporter of the restaurant’s mission and what it stands for. This training restaurant for students of Assumption Pathway School (APS) located along Cashew Road, offers a safe environment where students can gain F&B working experience with real customers and put their culinary skills into practice in an actual kitchen.

Although The ART was previously only open in the day for lunch and high tea from 12-5pm, they have since introduced dinner service every Friday evening from 6pm-9.30pm and an extremely value-for-money porridge buffet every LAST friday of the month for just $12 nett per pax, $9 nett for children below 12 years old and senior citizens above 62 years old. Nope, not kidding at all!

Offering more than 10 choices with the usual suspects such as Fried Ikan Selar, Chye Poh Neng, Braised Chicken in Soy Sauce and Sambal Long Beans etc, every dish had a homely touch to it and made our buffet even more worthwhile as we went back for seconds and thirds.

CNY ’17: Oriental Celebration in Luxurious Paradise @ Cassia, Capella Sentosa

The Lunar New Year is less than a week away and if you are looking for a restaurant to celebrate in style and with elegance, then Cassia might just be your answer. Located at level 3 of Capella Singapore, Cassia is the hotel’s signature Chinese restaurant which serves authentic Cantonese cuisine with a modern touch.

For this year, the said fine-dining restaurant is offering 4 Lunar New Year set menus with prices ranging from $79++ to $199++ per person from 28 January to 11 February 17. Usher in the new year with decadence and a touch of fancy when you add $68++ (per serving) for the Cassia’s Prosperity Lou Hei featuring fresh salmon and passion fruit sauce or the more luxurious Cassia’s Signature Lou Hei ($39++ per person) which has fresh lobster and sea urchin.

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We had the opportunity to try the Abundant Blessing Menu ($139++ per person), with the exclusion of the Combination Plate made up of Chilled Lobster Claw Meat, Deep-fried Chicken Roll and Roasted Australian Yorkshire Pork Belly.

Michelin-Starred Kam’s Roast Opens in Singapore @ Pacific Plaza

Following the heels of the opening of Tsuta aka the first Japanese ramen eatery to earn a Michelin Star, at Pacific Plaza, another Michelin-Starred restaurant has also taken residence at the same location, just a few units down.

Kam’s Roast from Hong Kong, which has earned accolades for attaining its Michelin Star within 6 months of opening in 2015, and thereafter in 2016 and 2017, has become a household name for roast goose and meats in general, and they have OPENED IN SINGAPORE. While there will not be any goose on the menu at this FIRST outlet outside Hong Kong, their other signature roasts such as the Roast Duck, Suckling Pig, ‘Toro’ Char Siu and of course the legendary Wonton Noodles are all still available.

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Rest assured as well that the owners of Kam’s Roast have guranteed that the standard and quality of their roasts will be the same as that of Hong Kong. They have after all, flown in their Head Chef from Hong Kong, Chef Wong Kwan-sang to train the staff at this outlet and also work alongside the Singapore Head Chef until operations are smooth. The Singapore Head Chef, Chef Lam was also previously from Yung Kee, where the Kam’s Roast story first began.

Hong Kong Eats: BEST Roast Goose @ Yat Lok Restaurant, 34-38 Wellington St

Roast goose is almost quite synonymous with Hong Kong and is a definite must try when you are in this food paradise city. Although there are a number of places that do serve roast goose, few have risen above the ranks and made a name for themselves, earning a Michelin Star even in the process. Mention roast goose in Hong Kong and the following names- Yung Kee, Kam’s and Yat Lok will surely be in the conversation. I personally tried Yung Kee when I was in Hong Kong three years ago but sadly was none too impressed and thought it was quite overrated. Because of that previous experience too, I was not too keen to have roast goose during this trip but the family wanted to try it and that was how we came to try Yat Lok.

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According to our research, Yat Lok was reputed to have the crispiest skin so that alone was our sole basis on choosing it over Kam’s. However, the reviews also revealed that approximately 5 out of every 10 people who ate at Yat Lok, complained that the service staff were really rude, queues were extremely long and altogether not a very pleasant experience. But like I said earlier, the family wanted to try roast goose so we decided to take the chance and went mentally prepared i.e. we were not going to get offended even if the shop aunty was to yell at us.

Hong Kong Eats: Chau Kee 周記點心 @ Sai Ying Pun

I have just returned from my short weekend getaway in the land of Dim Sum and needless to say, we squeezed in as many eateries and restaurants as we could during the short 2 days we had in Hong Kong. Some were not too impressive, others we simply could not stop raving about even till today. One such example is Chau Kee 周記點心, located in the quiet and relatively obscure neighbourhood of Sai Ying Pun. Famed for their Golden Lava French Toast and classic Dim Sum items, we also heard stories about the crazy queues and lacklustre service but was delighted to find none of that when we went down ourselves on Friday morning at about 10am.

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The space was very quintessential Cha Chaan Teng style- small tables huddled together with tight walking areas that were narrow in width. Lucky for us, the lady at the front counter gestured for us to sit at a corner where five of us fit rather comfortably.

Prices for the Dim Sum items range from HKD$18 – HKD$35 (the exchange rate was SGD$1 = HKD$5.70) so that worked out to approximately SGD$3 – SGD$6, which was still rather affordable. Menus were also translated in both English and Mandarin, for those whose grasp of their Mother Tongue (like us) is rather limited and although the range offered was not extensive, it was more than sufficient. We did find it difficult to decide who should make the short list.