Tag Archives: Set Dinner

Flavours of Chinese Spices @ Jade Restaurant, The Fullerton Hotel

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.

Mikuni Celebrates The Summer Unagi Festival from 20 Jul – 31 Aug 2015

Making its debut this year at Fairmont Singapore’s resident Japanese restaurant- Mikuni, is the well-loved and much celebrated Summer Unagi Festival.

Unagi, or more commonly known as the eel, is highly regarded as one of the most nutritious and wholesome foods around. This prized delicacy is also believed to increase one’s stamina, renew vitality, and of course keep the body cool to beat the summer heat. The festival usually takes place in mid-July to early August, coinciding with the doyo period that is supposedly the hottest time in Japan.

As for those of you who are simply fans of this freshwater fish for its distinct flavour profile and dense meaty texture, this is one celebration not to be missed.


From 20 July to 31 August 2015, expect to be enthralled by Unagi-themed dishes created by Mikuni’s Executive Chef Moon Kyung Soo that can by enjoyed during lunch (5 courses for $120++) or dinner (8 courses for $220++).

SG50 Nostalgic Feast Menu @ Jade Restaurant, The Fullerton Hotel

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.

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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.

#LivingGrand with Grand Hyatt Singapore

It started with an elusive and mysterious invitation from Grand Hyatt to spend an evening with them. And in return, they promised to put together a special, intimate night of grand festivities in celebration of the New Year. My interest was naturally piqued and I RSVP-ed with a yes.

No more details were released until a few days before the event when we were contacted again for our pick-up address as they were arranging for our transport to and from Grand Hyatt Singapore.

Wednesday, the 11th of February soon arrived and so did our black Mercedes Benz which dropped us off right at the front door of the hotel.


The special evening began with some cocktails, bubbly and canapes. Think homemade pralines filled with thick peanut paste, crisp black moss chips and the most exotic seafood pearls (tuna sashimi). I of course committed the cardinal sin of a blogger by eating first before my camera and therefore have no footage of the pretty canapes. You will just have to take my word for it that they were really appetising.

Yan Ting @ The St Regis Singapore Welcomes New Executive Chinese Chef Tony Wun

Award-winning Cantonese restaurant Yan Ting at The St Regis Singapore always comes to mind when family members and friends ask me for suggestions for good authentic Cantonese cuisine. Having patronised the restaurant multiple times since they first opened about 6 years ago, I can attest to how the quality of the food served here has always been consistent- exquisite, refined and delicious no doubt.

Last month, Yan Ting welcomed a new Executive Chef Tony Wun who brings with him more than 35 years of culinary experience from both China and Hong Kong. And though we heard that Chef Wun’s specialty is his award-winning Braised South African Dried Abalone with Chef’s Signature Sauce, we soon found out that his other creations, which will be added to Yan Ting’s a la carte menu, were as charming and impeccable.


They say the culinary prowess of a Cantonese chef is in the soups he brews and Chef Wun’s Doubled Boiled Sea Whelk Soup with Black Garlic served in a black clay teapot was testament to that. Clear in appearance yet filled with an abundance of nourishing qualities, the soup itself was flavourful and rich, bringing out the natural sweetness of the sea whelks which were chewy yet tender.


The Trio of Appetisers comprising of Shanghai Style Smoked Fish, Cucumber with Olive Oil and Marinated Jelly Fish with Scallion Oil  was a simple clean starter to whet our appetites. The latter with its almost crunchy texture and refreshing qualities was a surprising hit despite its modest appearance.