Tag Archives: Chinese
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.
Located along the streets of “Mongkok” at Jurong Point, Legendary Hong Kong brought me back to the days of Hong Kong, where it serves up authentic Hong Kong cuisine spanning across four different themes – Roasted Meats, Noodles and Congee, Dim Sum and Bakery. Helmed by five accomplished Master Chefs, there were a few notable dishes during my visit, including the signature “Roasted London Duck”.
Starting with the roasted meats, we ordered the Barbequed Twin Combo $16.80 to get the “best-of-both-worlds” – comprising of the signature roasted “Irish duck” from Silver Hill Farm and the extremely crispy pork belly, which was one of my personal favourites. Their specialty of “Roasted London Duck” is undisputedly one of their best-sellers, where they import “Grade A” Irish ducks all the way from Ireland.
Words by GNineThree
Photography by Fairmont Singapore
Making their annual return at Fairmont Singapore’s Szechuan Court from 8 to 20 June 2015, are 4 specially handcrafted rice dumplings that have been created by Szechuan Court’s Dim Sum Chef Mandy Yeo. From the traditional Hong Kong-Style Rice Dumpling to more innovative treats such as the Stewed Spice Pig Trotter Dumpling or the exotic Assorted Grains Brown Rice Vegetarian Dumpling, these gastronomic dumplings are both huge in flavour and in size!
Weighing in at 600gm each, Szechuan Courts dumplings are certainly not your conventional symmetrical three-cone-shaped ones. They are actually “parcels” of glutinous rice wrapped with bamboo leaves and stuffed generously with premium ingredients.
My personal favourite was the Szechuan Court’s Signature ‘Gong Bao’ Chicken Dumpling $24++, which I highly recommend for those of you who love this dish. Chef Mandy has truly done justice and more with her rendition of this classic Szechuan stir-fry. Notes of sweet, sour and of course spiciness come together harmoniously and is finished with a crunch of roasted peanuts. The diced chicken thigh chunks were succulent and also thoroughly marinated so that every bite was assuredly satisfactory.
Words by GNineThree
Photography by Min Jiang
For Dragonboat Festival this year, Min Jiang at Goodwood Park Hotel and One-North add a touch of luxury and decadence to their savoury dumplings by introducing two new creations- Braised Pork Belly with Black Garlic Dumpling and Braised Kurobuta Pork Belly with Preserved Vegetables Dumpling. These dumplings will be available for takeaway or dine-in at both restaurants from 1-20 June 2015.
Taste wise, the Braised Pork Belly Dumpling ($14.75 nett for takeaway and $13.80++ for dine-in) with its deep-fried chunks of pork belly mixed with intensely flavourful black garlic, crunchy chestnuts and a nice salted egg yolk for added richness and creaminess, was almost like a meal on its own especially when encased with steamed sticky glutinous rice. And a very satisfying one at that.
Close to the heels of the opening of Four Seasons Chinese Restaurant at Capitol Piazza, London Fat Duck located at the basement of Scotts Square is the newest duck specialty restaurant franchise to hit Singapore. A collaboration between the Akashi Group (Akanoya, Gyoza-Ya) and Fei Siong (EAT, Legendary Hong Kong), this restaurant claims to use only a specific breed of Irish ducks and prides itself for serving the “wagyu of ducks”. A mighty bold statement to be made but judging from the crowds that have filled the place within the first few weeks of their opening, it is clear that many Singaporean fans have been anticipating their arrival.
Before we go on to their London Roast Selections proper, London Fat Duck also offers a decent range of Dim Sum priced between $4.80-$6 and other Hong Kong comfort fare such as noodles, dumpling soups and congee starting from $6.80. Fairly reasonable prices considering their postal code.