Tag Archives: Chinese
Master Chef Leong Chee Yeng and his culinary team are back again with a medley of Cantonese signatures for their latest “Flavours of Chinese Spices” promotion. Available for a limited time only, from now till 30 November 15, this six course set dinner meal pays tribute to the powerhouse of Chinese spices that are an integral part of any Chinese dish but would usually go understated.
We started with an appetizing Tasty Trio Combination made up of a Chilli Crab Meat Ball deep fried to a crisp but stuffed with a generous amount of shredded sweet crab meat smothered in a spicy thick sauce that fills your mouth when you bite through the exterior. The middle was a refreshing Pomelo and Mango Salad topped with a skillfully- carved Crispy Peking Duck Skin while the last item of Crispy Prawn intrigued with its coating of Chocolate Mayonnaise and Oat that was part nutty, subtly sweet and interestingly tasty.
The next was a comforting bowl of Superior Broth, obviously boiled and simmered for a copious amount of time to produce that rightfully thick, rich and collagen-packed liquid goodness. Brimming with quality ingredients such as Braised Abalone, Sea Cucumber, Duo Fish Maw and Dried Scallops, I would like to believe that my complexion benefitted from every spoonful of this nutrient- dense broth.
Hairy Crab season is back again and the team at Wan Hao is here to introduce up to four different ways to savour and enjoy this popular Autumn delicacy. Well-loved and hankered after for their sweet succulent meat and rich creamy roe, hairy crabs are only available for two months of the year- October and November. Needless to say, fans of these bristly guys will be rushing to the nearest Chinese restaurant to get their crustacean fix during this limited time period before the season ends.
Here’s why Wan Hao might just be the restaurant of your choice for this delectable experience:
This year, Wan Hao is offering two Hairy Crab set menus, priced at $98 for six courses and $108 for seven courses. We tried their six course set meal and started with a trio of hot appetisers- Steam Hairy Crab Xiao Long Bao, Deep Fried Hairy Crab Ball and Steamed Crab Meat Dumpling. It was difficult picking a favourite among the three because they were each individually textually interesting. The former had a lovely sweet milky broth snugly held by the thin dumpling skin while the deep fried crab ball was a crunchy sphere of crab meat chunks with an almond crusted exterior. The last dumpling too was an exquisite masterpiece and taste wise, just as satisfying.
A few weeks ago, a group of friends and I travelled to the Eastern part of Singapore for some good ol’ homely comfort fare- Tze Char at Eastern House of Seafood Delicacy (EHSD). Located at the void deck of a HDB block at Chai Chee Drive, this open-air eatery serves up affordable and delicious dishes that are ideal for large family and group gatherings.
We started with the Fried Beehoon with Pig Trotter $8/$16, which my friend specially requested for. A well-loved childhood item which many of us grew up eating at Grandma’s place on the weekends, we all had high expectations. EHSD’s version was however rather spot-on. Rice noodles braised in broth till every strand soaks up all that rich pork flavour and finishes with a mild smokey wok hei. Even Grandma would approve!
The Dry Roast Sotong $15/$22/$28 is another star item at EHSD. First the sotong is marinated overnight before it is prepared in a hot oil bath upon order. The result of this special treatment were rightfully tender and moist meaty rings of sotong that were even a little chewy towards the end. A refreshing method of cooking sotong which you would not find in other tze char stalls. Certainly worth a try.
Time really flies…because in less than a month, we will be celebrating Mid-Autumn Festival once again. Traditionally commemorated on the 15th day of the 8th lunar month, this is the night where families gather to carry lanterns, drink tea and of course savour mooncakes under the moonlight, which is also believed to be at its brightest and fullest during this period too.
This year, we celebrate the joyous and colourful festival on 27 September 15. But before you rush out to hit the stores for mooncake season, these are our picks for 2015 shortlisted just for you:
Szechuan Court, Fairmont Singapore
The talented lady behind Szechuan Court’s mooncakes each year, Chef Mandy Yeo is back again with two new flavours to add to her charming collection of Mid-Autumn treasures. Introducing the Yuzu Passion Snowskin ($62 for a box of 8) and Autumn Treasures Baked Mooncake ($67 for a box of 4), the former is a lovely combination of Yuzu infused in white chocolate praline which is both creamy and decadent with touch of tartness to cut through the sweetness while the latter is much more wholesome alternative which the traditionalists would approve of. The usual hot favourites and best sellers such as the Champagne Truffle & Chocolate Ganache ($64 for a box of 8) and Double Yolk in White Lotus Paste ($69 for a box of 4) are also available.
In celebration of Singapore’s golden jubilee, Master Chef Leong Chee Yeng of The Fullerton Hotel’s Jade Restaurant is introducing his SG50 Nostalgic Feast Menu inspired by traditional Cantonese dishes from the 1970s and 80s. Curated in partnership with Wong Ah Yoke, the highly regarded restaurant reviewer and food critic at The Straits Times, expect nothing less than a meal fit for a king.
Resonating modern oriental encapsulated in a seemingly westernized architecture, the Jade creates culinary art pieces that the imperial royalties would assent with one another. Think Jade and immediately one travels back in time to ancient China. In parallel fashion, Master Chef Leong’s Nostalgic Feast Menu aims to bring you back in time and captures classic, rustic flavours through homespun tastes.
The Nostalgic Feast Menu started off with an elaborate Combination of Lobster Platter, which was a curious amalgam of lobster fruit salad, traditional fried prawn roll (or more well known as “hei zhor” in dialect), fried crab with eggs, spring rolls, and fried pork rib with garlic and red fermented bean. I was never a fan of fried stuff but trust me when I tell you that the traditional fried prawn roll and fried pork rib stole my heart and well, stomach too. The fanciful presentation certainly lived up to expectations. The traditional fried prawn roll was packed plumped generous with fresh shrimps and the right proportion of minced pork fats, while the fried pork rib was insanely tender and well-marinated.