Tag Archives: Yum Char
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.
Renowned Cantonese restaurant- Hai Tien Lo located at level 3 of Pan Pacific Singapore has recently launched a pretty awesome Weekday Dim Sum Buffet at a very reasonable price of $48++ per pax. Featuring a selection of 35 signature items, including 20 new dim sum creations by Chef Lee Siaw Cheen, this a la carte dim sum lunch buffet, available from Mondays to Fridays, is the reason why 3 hour long lunches are absolutely necessary and legitimate even.
Dim Sum Chef’s Specialty
Deep-fried Yam Paste with Foie-gras, Baked Egg Tart with Swiftlet Nest and White Fungus, Steamed Berkshire Pork Buns, Stir-fried Carrot Cake with Dried Scallops in Chef’s Special Homemade XO Chili Sauce
These 4 items on the menu are the only ones that are limited to one serving per guest. With good reason I guess, because everyone is probably going to just order these signature highlights over and over again once they have had their first bite- which spoils the concept of a buffet when you should be leaving space for variety, instead of focusing on a few items alone. And trust me, many items on the menu are really worth trying.
My absolute favourite of the 4 was actually the Stir-fried Carrot Cake with Dried Scallops– a surprising choice really if you do know me, as Carrot Cake is not usually one of my quintessentials at Dim Sum. Nonetheless, these ones won me over with its chunky bite, alluring fragrance and appetizing wok-hei. Chef’s homemade XO sauce which it was fried in, certainly complimented it beautifully. I truly yearned for a bigger portion of this.
Another one worth mentioning is the Steamed Berkshire Pork Bun which had an ideal proportion of bao to char siu in every bite. Succulent, juicy and sweet, the stickiness of the meat contrasting with the fluffiness of that bun was just plain delicious. If only I could have one whole basket…
Deep-fried Dumplings with Shredded Turnip
Try not to get scalded as you bite into these golden flaky pastries because they come served piping hot! Not to be missed though, these dumplings were truly mouth-watering without being too oily and greasy.
Dim Sum to me is comfort food. It is my go-to cuisine whenever I have friends visiting from other countries, or simply when I just crave for bite-sized Chinese snacks to munch on. There are a few places I usually go back to whenever I need my Dim Sum fix because the food tastes fresh and honestly satisfying. Unfortunately most of these restaurants usually only serve Dim Sum for lunch and not dinner so I am always on the look-out for eateries that allow you to enjoy Dim Sum both night and day- with items 100% handmade and freshly made as per order.
Dim Dim – The Hong Kong Pantry located at the new Marina Link linking Marina Square and Esplanade MRT is one such example. Helmed by a Hong Kong Dim Sum chef, the mouthwatering delights served here are very obviously Hong Kong-inspired and while the usual quintessential items are available, there are some unique ones that stood out. And even for someone who is a stickler when it comes to Dim Sum, I did find myself warming up to these ‘new’ dishes. Perhaps I really ought to be more adventurous when ordering my Dim Sum in future.
Steamed Prawn Dumpling “Ha Kau” $4.20
Starting us off, were these “Ha Kau”- an item always seen on everyone’s table at Dim Sum eateries, mine especially. Nothing to complain about these ones as the skin was not too starchy nor too thin and the prawn was succulent and fresh. Good.
The Four Seasons Macau– located on the Cotai Strip, a mere 10 minutes away from the Macau International Airport, is home to Two Michelin-Star Cantonese restaurant- Zi Yat Heen 紫逸軒.
Nestled at the corner of the lobby level, the marbled entrance of the restaurant, designed purposefully with an oriental flair greets diners with statue and elegance. A floor-to-ceiling wine cabinet takes centre stage in the restaurant lending its regal presence to the matching motif of the upholstered chairs that were complimented by the heavy drapes, completing the restaurant’s warm and welcoming disposition.
Priding themselves for serving authentic Cantonese fare, the fine-dining restaurant boasts of an extensive list of a la carte items, quirky Dim Sum creations and seasonal specialities. When in doubt, go for either the Two-Star Michelin Menu or the Chef Tasting Menu for a degustation experience of the best Zi Yat Heen has to offer.
Wine connoisseurs will also be pleased to know that Zi Yat Heen has recently been awarded the ‘Best of Award of Excellence’ honour by the world-renowned Wine Spectator Magazine- an affirmation of their elaborate wine collection of 8,000 bottles with close to 1,200 labels of quality premium wines from four different countries so do ask the friendly servers for some wine pairing recommendations if you wish to elevate your dining experience.
Arguably one of Singapore’s most revered Cantonese restaurants, award-winning Summer Palace located at level 3 of Regent Singapore is known for being the grande dame of Cantonese cuisine no less. Helmed by two chefs from Hongkong- Executive Chef Liu Ching Hai and Dim Sum Chef Leung Kwok Sing, the greatest lure of this oriental restaurant is its repertoire of classic Cantonese fare on the menu for the discerning palate.
For the month of July, Chef Leung Kwok Sing- a man known for his creative passion, has specially created new dim sum delights cleverly inspired by everyday food and dishes that he has enjoyed. These new creations place a heavy emphasis on both presentation and freshness of ingredients with the intricate details of every individual item reflecting Chef Liu’s culinary pedigree and skill of precision.
Available during lunch in the a-la-carte menu, these delicacies will suitably impress business executives here for a corporate lunch, the family celebrating a special occasion and even a group of friends who want an authentic Cantonese culinary experience.
We began with these delicate pouches of Steamed Lobster Dumplings sitting daintily in individual bamboo holders. Wrapped snugly with a spinach skin and topped with a single goji berry and caviar, the kaleidoscope of colors displayed through these dumplings were nothing short of a pretty picture. I particularly enjoyed the full-bodied flavor which had just the right juiciness and sweetness to it. Truly exquisite.