Tag Archives: Chinese

CNY ’15: The Splendours of Spring @ Li Bai Cantonese Restaurant, Sheraton Towers Singapore

For the Lunar New Year this year at Li Bai Cantonese Restaurant, indulge in a myriad of epicurean delights and auspicious delicacies by Executive Chef Chung and his acclaimed culinary team. From festive dine-in set menus that cater to couples and large reunion families to fancy takeaways of Yu Sheng Platters of Fortune and Poon Choy, it is simply a celebratory feast with the finest flavours of this season available from 2 February to 4 March 2015.


We started with a Salmon “Yu Sheng Lo Hei” Platter ($52/$96) with additional top-up of Lobster ($35/100gm) that made much fanfare with its majestic entrance, complete with the lobster head and all. An enjoyable mix of sweet, crisp and citrus notes as we tossed to a prosperous new year. Other combinations for the Lo Hei include Abalone ($88/$148), Ikan Parang ($52/$96) and the Vegetarian option ($45/$88).


The signature dish of Li Bai is none other than their Stewed “Eight Treasures” Duck with Abalone which is packed with scrumptious ingredients and finished with that glowing sheen that makes it all too tempting to resist. The succulent duck meat too was stewed till tender and just right, as was the meaty al dente texture of the abalone. A great alternative to the usual Poon Choy and a must-have when dining at Li Bai.

I Want My Noodle @ Shaw Centre

Having been under the weather for the past week, I was having a serious craving for noodles. Random perhaps but I was looking for springy, QQ texture-like eggy noodles with some spicy chilli for a punch. Needless to say that when I saw Nat’s post on I Want My Noodle, I knew that there was no better place to satisfy that craving. Because with a shop name this straightforward, it was obvious what the place had to offer and I was curious to try.

Processed with VSCOcam with hb2 preset

Located at the newly renovated wing of Shaw Centre, just next to Hainanese-Western restaurant The Ship, this 80-seater space with an outdoor terrace is certainly not small, and may seem quite a gamble for owner Derrick Kuah, for whom I Want My Noodle marks his first foray in the food industry. With an open-concept kitchen, long wooden communal tables and stools to sit on, there is a certain grungy charm to this eatery- an attempt to create that old-school nostalgia to compliment your bowl of craft noodles.

CNY ’15: An Ode to Tradition at Hai Tien Lo, Pan Pacific Singapore

The feasting period begins again for the lunar new year season with Hai Tien Lo at Pan Pacific Singapore welcoming the Year of the Wooden Goat with traditional Cantonese cuisine starting from 2 February 2015 to 5 March 2015.


No Chinese New Year reunion dinner is complete without a majestic centrepiece of Yusheng. For this year, toss to a year of abundance and good fortune with Hai Tien Lo’s Flourishing Prosperity Yusheng featuring a lavish spread of Lobster, Alaskan Crab, Hokkaido Scallop, Norwegian Salmon and Japanese Kelp. Guests can choose from a range of six different Yusheng platters, that come in 2 sizes each- for 4 or 8 persons and are priced between $38 and $228.

Jing Hua Restaurant- Delicious Homemade Dumplings

Jing Hua restaurant (or more affectionately known as 京华小吃) along Neil road has become a household name that is known for serving up delicious homemade dumplings for the past 25 years, since 1989. A homegrown family business which is now being run by the second generation, it is heartening to know that despite the fact that Jing Hua’s menu has never changed since the very beginning, the popularity of their dumplings and other signatures has never wavered and remains well-loved in Singapore.


My sister who is a huge fan of 小笼包, strongly recommended I try the ones made by Jing Hua. These Little Juicy Steamed Meat Dumplings, priced at $7  for 7 dumplings are probably one of the most affordable you can find in town. Quality-wise, definitely a bang for your buck and every bite is worth so much more than its price. The translucent skin, though thin and fragile, encases the soup and parcel of minced pork so delicately and beautifully. The proportion of soup, meat and skin was said to have taken many years to perfect and the end result shows.

Singapore Food Festival (SFF) 2014 @ Chinatown Food Street

A few weeks back, I did a feature on the overview of the 21st edition of Singapore Food Festival (SFF) 2014, which is happening from 11 – 20 July. Thanks to the Singapore Tourism Board (STB), I was invited to attend the official launch of the festival which took place at Chinatown Food Street last Friday and caught a glimpse of what the Singapore Chinese Dialect Heritage Feast had to offer.


This event, which saw us being entertained by a “flashmob” of samsui women, policemen in shorts and street hawkers from the olden days, definitely set the tone for an exciting week long of gourmet festivities spanning across our different cultures and heritage, brought together by a common theme of “A Walk Down Memory Lane”.


And a walk down memory lane we certainly did as this heritage feast featured 20 of Singapore’s Chinese dialect dishes that have been lost in translation or just lost over the years as our country evolved and grew increasingly cosmopolitan and westernized. From Traditional Hakka Yong Tow Foo to Abacus Seed and Rickshaw Noodles, we were being transported to the good old days of roadside stalls and pushcart hawkers via our taste buds.