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Chef Andre Chiang is going places, with Restaurant Andre being commonly known as Singapore’s best restaurant. Not excluding the successful Burnt Ends (Singapore), Porte 12 (Paris), RAW (Taipei) which are all under his care.

It is Singapore’s highest entry to the World’s 100 Best Restaurants, and all eyes are on Andre Chiang if the restaurant will be conferred Singapore’s first 3 Michelin stars.

Restaurant Andre’s style is said to be “Southern French nouvelle cuisine reinterpreted” with the philosophical menu ($350++ per person sans wine) is based on an “Octaphilosophy” theme of eight dishes, representing Pure, Salt, Artisan, South, Texture, Unique, Memory and Terrior.

There is no signature dish per se, the only constant is “Memory”. Even if it is on the same day, guests may be offered different dishes for the same theme.

This is my second time dining there, the first being a birthday meal.

To celebrate a birthday twice at the same place, means a lot.

Sandwiched between Dorsett Hotel and New Majestic Hotel, it might be easy to miss the restaurant for some. For first time visitors, do make your reservations at least a few weeks in advance.

Seated by a $5,000 Hunter Douglas bamboo-motif wallpaper, we were greeted by a union of service staff.

The interesting fact: every server was from a different country. For travellers from Japan, Korea, France, Thailand etc, you might find someone speaking to you in your native language.

We went for the famed OCTAPHILOSOPHY ($350++) meal which might be a tad bit overwhelming for some, as it consisted of 9 pre-starters, 8 standard courses, followed by another 6 “petite-fours”. (Note: Number of courses differs).

The pre-starters and “petite-fours” were bite sized portions, which spoke of a wonderful story in its presentation.

Some of our favourites consisted of the Squid Pasta, Potato Mousse and Kelp jus; Risotto with Wild Fungus and Buckwheat Wafer (came with freshly shaved truffles – for all you truffle lovers); and the key highlight of Foie Gras with Truffle and Chives.

We could not resist the richness that spreads around our mouths as we took the first bite into them.

Not only were the tastes pleasant, but it brought about that warm fuzzy and homely feel in some of us… the kind that makes you think of that special soup that granny had made.

The comment that a friend gave was that she wished she could “lick the remnants off the plate”

A unique thing that we appreciated was the amount of precision that went into the plating of every single dish.

Never would we have guessed that the Scallop Lasagne with Burnt Oyster and Caviar Aubergine (which could be easily mistaken as a wanton at first glance) was actually thinly sliced scallops rolled through the hand-made pasta machine.

From the special design of the chair, to the various items used to plate the dishes, we were reminded that they were all conceptualised by Chef Andre himself.

Be sure to say hi to all the many black lambs (one’s LaLa, and the other Dodo) and horses (and even the tree outside), who have been named by the lovely and spunky Sudarampai ‘Peung’ Soonthornrangsri Chiang – Chef Andre’s wife.

“You don’t know how it feels to be married to a chef…” The humorous sigh as she poured the milk over our DIY cake. ”Mix them all up together.”

There were butter cubes, sugar, flour, egg and chocolate in the plate. Only the chocolate was real. This was one cake like no other, interactive in that sense, and superbly enjoyable.

I genuinely felt that this visit was even a much better one – in terms of service, presentation, the direction of the menu, and the intricacies.

Only advice is: Making Restaurant Andre a first fine dining experience could be overwhelming (or underwhelming – depending on how you look at it) for some. Having a more trained palate of sorts, especially in terms of French cuisine could allow you to appreciate this fuller. Just my take.

Truly a marvelous experience for some of us (and even as a repeat visitor), that I would dare consider this place – one of Singapore’s best.

Chef-Owner Andre Chiang, Executive Chef Johnny Jiang, Pastry Chef Mohamed Al-Matin Bin Mohamed Hussain
Style: Southern French nouvelle cuisine reinterpreted
Dish: Octaphilosophy of eight dishes
Price: $198++ for lunch (Wed & Fri only), $350++ for dinner (Tues-Sun)

Restaurant Andre
41 Bukit Pasoh Road Singapore 089855 (Outram Park MRT)
Tel: +65 6534 8880
reserve@restaurantandre.com
http://restaurantandre.com/booking.php
Opening Hours: 12:00 – 2:00pm, 7:00 – 11:00pm (Tues – Sun, Closed Mon, PH)

* Written by Daniel Ang @DanielFoodDiary and Kenny Soon – who has high standards for his meals.

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For fans of Oscar’s at Conrad Centennial Singapore and Sunday Brunches, the restaurant is back from a revamp and facelift with new exciting inclusions. I know it has always been a regular favourite for many who attest to having a better quality buffet experience.

What is the difference now, you may ask. Other than a new logo, the Sunday Brunch is rebranded as “Supercharged”.

My thinking is that diners will feel SUPERcharged and energized with the selection of food, there is also inclusion with stronger SUPERfood element. There is a 4 metre-long salad bar to look forward to.

I observed that service was also prompt – finished plates on the tables were cleared steadfastly, and water glasses refilled constantly.

Other than the live cooking stations and fresh seafood, check out the premium roast “London Duck”, suckling pig at the carving station, specially created crab recipes by their top Chefs, foie gras, new desserts decadence (crepes suzette and liquid nitrogen ice cream) and healthy blitz of juices and shakes.

10 Highlights Of Oscar’s Supercharged Sunday Brunch at Conrad Centennial Singapore

London Duck
Wow. This is probably the first hotel Sunday Brunch in Singapore to feature the famous “London Duck”.

These ducks are reared with high farming standards – free-roaming, grain-fed, raised in calm environment with soft music, de-feathered by hand, resulting in meat that is lip-smackingly delicious.

The “London Ducks” have a beautiful golden-brown glow, crispy outer skin, succulent meat when roasted, and do not have a gamey taste.

Other roasts to expect from the Carving Bar include Slow-roasted Argentinian, Mauritian or Chinese-style whole Suckling Pig (on weekly rotation) and Oven roast US Prime Rib.

Seafood Bar
For the fans of fresh, live, plump and delicious seafood.

One thing I noted about the freshly shucked oysters at Oscar’s: They were specifically imported from three regions known for their oysters – hand-farmed “Live Oysters” from France, Ireland and Canada.

You can tell the freshness of the seafood selection from its vibrant colours. Check out those fiery-red Boston lobsters with fleshy, sweet meat. The variety includes Slipper lobsters, Cherrystone clams, Sea prawns, and Chilean half shell scallops.

As for my eyes (and mouth), there were all on my favourite Snow Crab Legs.

Japanese Sashimi and Sushi
Fresh sashimi including Tuna, Salmon, Swordfish, Snapper, Hamachi, Ika, and assorted Japanese Nigiri and Maki Sushi.

Noodle Bar
There is a small possibility that you may miss the Noodle Bar, because the section is located outside the main dining room. Now you know.

Rotational local favourites such as Oscar’s Laksa (this is great lemak stuff), slow-cooked Beef Cheek Noodles, Slipper Lobster Noodle with pork ribs, Wanton Noodle, Seafood Tom Yam, Fish Noodle Soup, Bak Chor Mee are available, freshly assembled upon order.

My friend and I actually ordered 4 bowls of the ‘hae mee’ between us (though the last bowl was “hae mee no mee” as we were full on carbs). This is your usual local-hawker dish prawn mee ‘upgraded’ – Slipper Lobster Noodle with Pork Ribs.

The seafood-y soup stock, added with a dash of spicy chilli padi was just unstoppable – rich and comforting to the belly. The pork ribs were soft and lobster chunky. What’s there not to love?

Organic Pasta
A choice of pasta (Spaghetti, Penne or Fusilli) or risotto prepared à la minute with a selection of homemade organic tomato sauce; Coulis of piquillos, smoked paprika and small capers sauce; or Dijon mustard, sautéed mushroom and cream sauce.

Personal preference, I thought that the cream sauce should have been thicker, and so would choose the more robust tomato sauce the next time I am there.

Foie Gras
Pan-seared foie gras with Fleur de sel vanilla salt, apple and passion fruit.

Chef’s Crab Creations
The crab flavours here, are unlike what you have tried elsewhere.

Two types of “Chef’s Crab Creations” are available every Sunday, and the flavours highlight the cultures and creativity of the top Chefs at Conrad Centennial Singapore.

One of the specialties I had was a creation by the Executive Chef David Laval, Balinese-style crab, with live Indonesian crabs cooked with galangal, coriander, fresh chillies, tamarind, coconut cream and fresh herbs.

Salad Bar
A 4-metre long salad bar. I do have friends who aim for the salads and fruits (instead of the live seafood) in a buffet, and this move by Oscar’s Restaurant is appealing to those who wish for a more balanced meal.

My friend noticed two types of vegetables which are seldom offered in a buffet context – endives and baby spinach.

There were also more than 30 toppings to choose from, including organic chia seeds, Montmorency cherries and red raisins, gluten-free mung bean chips and Arame wild seaweed.

The superfood element is elevated with a selection of 10-varied small plates. Expect Quinoa with fava beans, roasted pumpkin, fresh mint and grapefruit; Vietnamese salad of Sous vide duck breast with fresh herbs, and Roasted beetroot and green apple slices with grapeseed oil and fresh sage.

Need more superfoods? Have a freshly made shake with chia seeds, fresh berries, mangoes, strawberries, Greek yoghurt and Jarrah honey.

Crepes Suzette and Liquid Nitrogen Ice Cream
Other than the usual freshly-made waffles and pancakes, I chose the less commonly seen here – the Crepes Suzette with Grand Marnier or Cointreau.

A small tip for you: Explore beyond the selection of ice cream flavours available at the dessert bar, and take a few steps to the Nitrogen ice cream section (look out for the smoke) with choices of either sweet potato or vanilla flavour.

Due to the fast freezing method, liquid nitrogen causes fat and water particles to stay extremely small, giving the ice cream a creamier and smoother consistency.

Decadent Desserts
I was greeted by a chocolate-made Gudetama (one of the Sanrio characters) at the Dessert Bar, surrounded with sweet treats galore of Coconut crunch and lime curd, Tofu and green tea panna cotta, Cendol gula Melaka coconut espuma, and Crémeux and mousse Grand cru Manjari, praline and feuillantine.

If I could pick one dessert to recommend, it would be the Oscar’s signature Black Forest Cake which was velvety smooth, layered with lovely amarena cherries.

The Conrad Centennial Singapore Supercharged Sunday Brunch is available every Sunday from 12.30pm to 3.30pm, at Oscar’s Restaurant, located on the lobby level.

Pricing details:
Adult:
• S$98++ per person (inclusive of coffee and tea)
• S$118++ per person (free flow of sparkling wine, house wines and selected cocktails)
• S$158++ per person (free flow of Laurent-Perrier Brut, NV Champagne, house wines and selected cocktails)

Child:
• S$40++ per child (6 to 12 years old) / Children aged 5 years and below dine for free.

Exclusive to readers of DanielFoodDiary.com – 1 dines free with every 3 paying adults
Reservation Online – Oscar’s
– Quote “OscarsDFD” during reservation to enjoy this offer
– Prior reservations required
– Cannot be combined with other offers and/or discount benefits
– Subject to availability and valid till 31 July 2016

Oscar’s
Conrad Centennial Singapore, 2 Temasek Boulevard, Singapore 038982
Tel: +65 6432 7481
Email: sinci.oscars@conradhotels.com
http://www.connoisseur.sg/oscars-sunday-brunch.html
Reservation Online – Oscar’s

* This entry is brought to you in partnership with Conrad Centennial Singapore.

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Mo’mor? The name reminded me of the Japanese peaches Momo – sweet and special. Mo’mor (comes with that extra ‘r’) is a contemporary izakaya with Japanese and European elements, managed by local veteran chef Martin Woo.

A short 10-15 minute walk away from Orchard MRT, the Tanglin Post Office building can be considered quite a dining nucleus with Nassim Hill Bakery, New Rasa Singapura, Swiss Butchery and now Mo’mor Izakaya. (Mo’mor took over the space left vacant by Maca Restaurant.)

If you are looking for a dining place within the city, yet still away from the hectic buzz with tranquil vibes, this restaurant can be it.

Chef Martin Woo should be a familiar face to many, having appeared in several Channel 8 cooking and food-related programmes, though he has focused more on his consultancy business Wmartin of late.

His choice of focus on the food is European cuisine with a Japanese touch, so not ‘Japanese-izakaya’ per se.

Signature dishes includes Charcoal Grilled Whole Japanese Squid, Australian Wagyu on Skewer, Apple Cured Salmon Sashimi, Hokkaido Scallop Tartare, Plum Tomato Ceviche, Pan Roasted Chilean Seabass, Slow Cook Charcoal Grilled Iberico Pork Collar and Matsusaka Wagyu Striploin.

I will start with its wallet-friendly set lunches. Despite being a new entrant to the area, Mo’mor has already seen the crowd packing in during the weekday noon.

Many like me, are attracted by its wallet-friendly set lunches. A 2-course meal ($15) comes with one main with a tapas or dessert, and topping up $3 to a 3 course ($18) with get you one main, tapas and sweet item.

Not just any main, but quality that you would expect in a mid-high end bistro or restaurant. The week I went down, the Main included a Saikyo Miso Ginger Free Range Spring Chicken, Minute Steak, Grilled Hamachi Collar or Tiger Prawn Linguine.

For those who work nearby and intend to return regularly, the set lunch menu changes weekly, so diners can discover new surprises with each visit.

I had an ala carte order, a Jumbo Crab Meat Linguine ($26), with garlic, tomato and fresh herbs.

The ‘jumbo’ here should refer to the size of the plate, but the chunks of sweet crab meat, and you get a bite of those every spoonful.

A friend has told me the owners are seafood importers, and thus has access to some of the best seafood around.

The pasta which was made by a local supplier, was cooked al dente, with just-enough seasoning, allowing the crab to be the star of this dish. I can have seconds of this.

While aesthetics may not be the strength of the Charcoal Grilled Saikyo Miso Ginger Spring Chicken ($22), its tenderness and marinate was on-point – evenly grilled, juicy flesh, a touch of Asianess in the usage of ginger and spring onions, but the main flavours came from it natural jus.

Many ingredients are procured from Swiss Butchery, one of Singapore’s pioneering premium butchers to ensure the freshest ingredients.

If you are up for something more lux, the signature is Matsusaka Wagyu Striploin (S$9 per 10 gram) drizzled with tangy ponzu sauce. Actually, the meat slices which was buttery-tender with naturally-enhanced flavor was good enough on its own.

As for the dessert, I liked one, not so much the other as it was way-tangy and sweet. Though I am overall feeling neutral about the sweets.

The Lavender Pudding ($13) consisted of a sponged texture cake, pineapple with coconut ice cream. The pineapple and coconut together felt summer and tropical, like a Pina Colada in a dessert.

Just not too sure what was the lavender pudding doing there, as it allowed its lead to be stolen by the accompaniments.

Generally, I reckon that more Japanese influences in the desserts could help establish a stronger branding for Mo’mor.

This is one of those places where you actually won’t mind some al fresco dining in perpetually hot Singapore, as Mo’mor has its dining area well-covered and designed, surrounded by greenery. Quite an ideal spot for communal dining.

Upon walking in, I noticed a group of 10 just sitting by the long table having chats. Don’t worry, there is also an indoor area if you need air-con. Okay, time to bookmark this for the next reunion.

Mo’mor
56 Tanglin Rd #B1-01, Singapore 247964 (Tanglin Post Office, opposite Tanglin Mall)
Opening Hours: 11am – 11pm (Mon – Wed), 11am – 1am (Thurs – Sat), 11am – 11pm
Telephone: +65 6463 8080
http://momor.com.sg
https://www.facebook.com/momorizakaya

* This post is brought to you in partnership with Mo’mor.

The post Mo’mor – Modern Izakaya at Tanglin, Just Simple Good Food appeared first on DanielFoodDiary.com.

[Tokyo] Cronut Creator Dominique Ansel has found the right city to open his next bakery, at Tokyo in the heart of Omotesando.

This is near Harajuku none the less, where the Japanese often go ”kawaii” over sweet treats.

A brief background: The original Dominique Ansel Bakery was awarded “Best New Bakery” by Time Out New York City, but really found massive success with The Cronut, the doughnut and croissant hybrid.

Despite being around for a number of years, people still queue up at Spring Street for those cronuts – a different flavour every month, maximum of 2 per customer.

Yes, me inclusive. Verdict: Love at first sight, but not exactly one first bite.

The Tokyo’s outlet is a short 10 minute walk from Omotesando station (provided you don’t get lost), with a bakery concept at ground level, and “Petit Park Café” serving brunch items, light snacks, sandwiches and dessert.

If you are not familiar with Ansel’s creations, some of his well-known signatures are the Cronut, Dominique’s Kouign Amann (The DKA), Frozen S’more, Magic Soufflé, Chocolate Chip Cookie Shot, Gingerbread Pinecone and Cotton-Soft Cheese Cake.

Mr Roboto – a black sugar hojicha melon pan, and Paris-Tokyo matcha passion fruit cake are the Tokyo exclusives. Items are between 350 – 900 Yen or so (SGD$4.30 – $11.20).

The Cronut retails at 550 Yen (SGD$6.90), lines can start prior to opening (at 10am), with a limit of 2 per person, and each Cronut flavour available for the month. The same flavour will NOT be offered ever again. (insert shocked emoticon).

April’s Cronut flavour is Okinawa ‪‎Pineapple ‬‬with Milk Chocolate and Ume (sour plum) sugar.

I think people just enjoy watching and instagramming burnt things, such as the Frozen S’more (750 Yen, SGD$9.40) which is put on a smoked apple-wood willow branch and torched to order. The girl doing the flaming gave the I-must-have-done-this-a-thousand-times-look.

The Frozen S’more is a Tahitian vanilla ice cream covered with chocolate feuilletine flakes and then enrobed in a 100% honey marshmallow.

So as you bite beyond the melted marshmallow, there is chewy ice cream within. What sorcery. But how much sweetness in that cube. I took two bites and couldn’t handle the sugariness.

Sorry S’more.

The Cookie Shot (480 Yen, SGD$6) which is available only after 3pm, probably pays homage to the dunked cookies and milk.

The container in this case is a soft and moist chocolate chip cookie is in the shape of a shot glass, and served warm with fresh cold-infused vanilla milk. The milk is supposedly cold-infused with Tahitian vanilla bean for 24 hours.

It was well… fun to eat, especially as the milk got absorbed partly by the cookie. But I can imagine people with a greater sense of practicality won’t get much of the point from this.

You must marvel at Dominique Ansel’s pastries, not a common sight, many of which are unseen before.

I personally thought the cakes and tarts were too sweet over at NYC, and somehow surprised that the Japanese who are known for their lighter palate for pastries, would be able to take this level of sweetness. Just saying.

Dominique Ansel Bakery Tokyo
Jingumae, Shibuyaku-Tokyo 5-7-14
5minutes walk from Tokyo Metro Ginza Line, Chiyoda Line, Hanzomon Line Omotesando Station Exit A1
6minutes walk from Tokyo Metro Chiyoda Line, FukuToshion Line Meiji Jingu-mae Station Exit A1
Tel: +81-3486 1329
Opening Hours: 10:00am – 7:00pm
Google Maps

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[Tokyo] Luck shone on me as I waited only slightly less than 10 minutes to get into Harajuku Gyozaro (or Harajuku Gyoza Lou), probably one of Tokyo’s best gyoza eateries.

On an ordinary day, be expected to be in queue between a few minutes to an hour for your dumpling feast.

Actually, there wasn’t really anyone to control the line that was it, so we were a group of confused tourists just crowding near the door. A female tourist opened to the door to ask, and a hand signal from the cashier told her to close the door and WAT. “I am after him, okay?”

We entered. No frills at all. The server passed a tattered piece of menu, and the choice was really that simple.

There are just two styles of gyoza dumplings available – Fried or Steamed, at 290 Yen for six of them. That works out to be SGD$3.60 or USD$2.70. Cheap by Tokyo standards.

Most of the diners sat around the rectangular-shaped counter with the ‘kitchen’ in the middle, where the cooks would prepare the dumplings in clock-work fashion – fry, steam, pan-fried, scoop, serve. I didn’t notice any timers (maybe I missed it), how did they get the timing accurate? Maybe it is experience.

The moment of truth as I shoved the first into my mouth, sans the sauces. Best to eat these babies original.

The Gyozas were fantastic – delightfully thin and just a thin layer of crisp. As you bite your way through, the juice from the pork fillings would burst in your mouth, savoury-sweet and fresh. So good you won’t even need any additional sauces to complement.

Are these the best around? I am not quite sure.

Are these delicious? Certainly, yes, very. I wished the gyozas were plumper though, but that is personal preference.

The Beansprouts (250 Yen, SGD$3.10) are another to-order. With a special meat sauce, this was like jajangmyeon / zha jiang mian without the noodles, and made a light refreshing starter with beansprouts.

This is probably the kind of eatery where you can order every single food item in the menu to go with drinks. If I have any regret, it would be because… “Why didn’t I order more?”

Harajuku Gyoza Lou
Location: 6−2−4 Jingumae, Shibuya, Tokyo (Meiji-Jingumae Station, Chiyoda, Fukutoshin lines)
神宮前6-2-4 Shibuya, 東京都〒150-0001
Opening Hours: 11:30am – 4:30am (Mon – Sat), 1130am – 10pm (Sun)
Google Maps – Harajuku Gyoza Lou

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The taste of Fengshan is heavenly – this, many will know. Ask anyone where to find the best Bak Chor Mee, and many will say Bedok 85 Market (Though standards have dropped recently. Opps!)

Located at 85 Bedok North Street 4, Fengshan Market & Food Centre is better known as “Bedok 85”. The hawker centre is a go-to place for supper, buzzling with Singaporeans from all walks of life as the stalls open till late.

Supper-goers typically travel for Xi Ji Rou Cuo Mian or Seng Hiang Bak Chor Mee, known for their soup version of the local Bak Chor Mee added with minced pork, meatballs and sliced chills. Chan BBQ, Chong Pang Huat, and Bedok 85 Fried Oyster Omelette are some of the other famous stalls.

However, there are actually several good stalls that are opened during the day, and we thought you know about them.

5 Things To Eat At Bedok 85, Other Than Those 2 Bak Chor Mee

Swatow Wanton Noodle #01-50
Opening Hours: 6:30am – 8:30pm, Closed Wed

I was pleasantly surprised by the Swatow Wanton Mee ($3.00), established since 1970 and cooked by Teochews.

The mee was springy with a nice chilli paste sauce that gave the noodle a real kick. The barbecued char siew was serviceable; and I just wished they had given a few more pieces.

The real winner was the wonton as the filling had little pieces of salted fish mixed into the pork, which turned the dumplings into little umami bombs when you bite into them.

Chai Chee Pork Porridge #01-64
Opening Hours: 5:30am – 3:30pm, Closed on alternate Wednesdays
(An alternate stall at the front will open during evening times till late)

Pork Porridge is real comfort food for me, and I would crave for a bowl once in a while.

Chai Chee Pork Porridge is one of those stalls that you would usually find people queuing at the market. In fact, they are so popular that they have 2 stalls – one which they open in the day, and the other at night till late. The earlier stall becomes a preparation stall for the night stall.

The Pork Porridge ($3.00) was cooked until it is thick and smooth with an almost gluey texture filled with yummy minced pork and lean pork meat, topped with you tiao and spring onions. Such a bowl of happiness.

Teo Hong Fish Ball Minced Meat Noodle #01-48
Opening Hours: 6am – 2pm, Closed Thurs

There are altogether 4 (or more?) stalls selling Bak Chor Mee aka Minced Pork Noodles at Bedok 85 market. Two are side by side in the outer row facing the police station, and Ah Poh Minced Meat Noodle at the back.

People usually venture to the ones at the front, but I have also heard that the stall in the middle and back were better.

We ordered the dry Bak Chor Mee ($3.00) at Teo Hong Fish Ball Minced Meat Noodle instead of the soup version most people talk about.

Overall, the Bak Chor Mee wasn’t oily, and sauce towards the bland side, probably to cater to the older crowd who frequent this stall.

Ah Balling Peanut Soup #01-25
Opening Hours: 12pm – 9pm

For dessert we ordered Sesame Paste Ah Balling in Ginger Soup ($2.00 for 4 pcs). I felt there wasn’t enough sesame paste in the Ah Balling and the skin was slightly thick.

However, the ginger soup was refreshing, and overall still a good bowl of dessert.

Blend Inc #01-66
Opening Hours: 4am to 2pm

Blend is not your typical drink stall that you find in a food centre. They specialize in coffees, teas and blended ice drinks – a cheaper version of Starbucks!

One of the best things about this stall is that they open at 4am! So if you cannot sleep and need you coffee fix, or have to wake up early for morning shifts or school, this is the stall to go to.

There were several drink items sold, including Iced Coffee Latte, Iced Tri-Colour Tea, Lemon Barley, Water Chestnut, Honey Almond and Honey Lemon. Prices between $1.20 and $2.00.

I ordered the Teh-C Peng ($1.30). The Teh-C was just the right mix of unsweetened milk and sugar. You could request for the drink to be blended with ice, making this a refreshing drink during the hot and dry weather.

85 Fengshan Market and Food Centre “Bedok 85”
Block 85 Bedok North Street 4, Singapore 460085

* Written by Benjamin Chia, edited by Daniel Ang @DanielFoodDiary. Benjamin has been using a wheelchair since young. Despite the challenges, he has never let it stopped him from enjoying life. One of the most enjoyable things to him is to eat and share about GOOD FOOD!

Editor’s note: Special thanks to SPD Singapore (formerly known as Society for the Physically Disabled) for the link-up. Even though Benjamin has some challenges with limb functions which would affect moving around and typing, he is someone very positive, wiling to try, and loves to share about good food (He used to write a food blog!) We will next explore more cafes and restaurants who go the extra mile to help customers with physical needs. Do leave a comment if you know of any.

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[Tokyo] Many Japanese shops do just one thing, and do it really well. Such as BAKE Cheese Tart ベイクチーズタルト which has caused long lines at Hong Kong and Bangkok.

The good news is, these yummilicious Hokkaido Cheese Tarts are coming to Singapore end of this month to ION Orchard. Cue the long queues.

Interestingly, these tarts started out as chilled blueberry cheese type, with its origins as a long-established Western confectionery store in Sapporo, Hokkaido.

Till the pastry chefs who made the cheese tarts told the owner, “You seem determined to sell them chilled in the stores, but they actually taste the best when they are freshly baked.”

So instead of chilled ones, they changed to sell them freshly baked and never looked back. These tarts with a combined crumbly exterior, fluffy texture, and cheesy sweet aroma became an instant hit.

The one main element of these cheese tarts?

They are all freshly baked, so much so that the shop promises to bake their freshest right until the last order —each and every day.

The verdict of these BAKE Cheese Tarts… Crispy crust and top, creamy warm oozing inside, very fluffy.

One of the best things ever to consume for Tokyo’s winter. You can also enjoy them chilled, as though you are eating frozen ice cream.

The tarts are not that pricey too, at 216 Yen (SGD$2.70, USD$2) for one. Note: Only 12 pieces allowed per customer.

Three different types of cream cheese – mild Hakodate, full-bodied Betsukai and saltier French cheese are blended to create the ultimate cheese mouse.

Its tart pastries created from cookies are twice baked – once as cookies, the next with cheese mousse on top.

BAKE Cheese Tart will open at Singapore’s ION Orchard end April. Look out for DanielFoodDiary.com for further updates!

Bake Cheese Tart
Lumine Est 1F, 3-38-1 Shinjuku, Shinjuku-ku, Tokyo 160-0022 (Shinjuku station)
Tel +81 03-5925-8170
Opening Hours: 11am – 10pm (Mon – Fri), 10:30am – 10pm (Sat, Sun, PH)

Other locations in Tokyo/Kanto: Jiyugaoka, Lumine Omiya, Lazona Kawasaki, Lalaport Ebina, Ikebukuro

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[Tokyo] The newer things I discovered this trip to Shinjuku Japan are higher-end shopping mall NEWoMan (what a name, by the way), at JR Shinjuku Station New South Exit, Janice Wong’s dessert restaurant, and Blue Bottle Coffee.

Suddenly, Blue Bottle Coffee which has many outlets at Bay Area (SF and Oakland), NY and LA seem so much nearer.

Blue Bottle started life in Oakland, California, and is considered one of the major players in the boom of third wave coffee.

As to how the coffee got so successful, founder and self-proclaimed “coffee lunatic” declared on the website, “I will only sell coffee less than 48 hours out of the roaster to my customers, so they may enjoy coffee at its peak of flavor. I will only use the finest, most delicious and responsibly sourced beans.”

It is Blue Bottle’s policy to use all beans within 48 hours of roasting.

The hipster and executive-type Japanese are obviously into specialty roasted, artisanal coffee, especially with a specific prominent brand. So much so that they waited 4 hours in line for a cup during the early launch days.

This newly opened (in March 2016) branch in the heart of Shinjuku was brisk, right next to a Le Pain de Joel Robuchon bakery, where many office goers grab-and-go a takeaway cup with that signature blue bottle logo.

My wait during early morning from ordering to getting the coffee was about 10 minutes or so. Trust the Japanese efficiency. (The Shinjuku station IS the busiest train station in the world.)

The interior is almost like a science lab, yet not losing that chic, earthy look. Bright interior, window view, high ceilings, and stylish baristas of native Japanese and Californian expats in denim. Everything is done very orderly.

There is a full menu of drip coffee and espresso drinks – a Blend of Drip Coffee at 450 Yen (SGD$5.60), Single Origin at 550 Yen (SGD$6.80).

I had a Latte (520 Yen, SGD$6.50). This is one of those times I won’t use any of the commonly used words of “strong”, “robust”, “bitter” or “sweet” (sheesh) to describe this coffee.

It was smooth, very smooth, as though every ingredient came together in harmony.

More work needed for the pastries though – the Matcha Pound Cake was kind of dry. It would be okay on its own, but in Tokyo, okay is perhaps not enough.

Blue Bottle Coffee, one of the best coffee you can get around here, and you will probably see more of the coffeeshops around in time to come.

Blue Bottle Coffee
新宿カフェ 4-1-6 Shinjuku, Shinjuku-ku, Tokyo (Shinjuku Station, New South exit)
東京都新宿区新宿4-1-6
Opening Hours: 8am – 10pm

Aoyama
3-13-14 Minamiaoyama, Minato-ku,
青山カフェ, 〒107-0062 東京都港区南青山 3-13-14

Kiyosumi
1-4-8, Hirano, Koto-ku
Tokyo, Japan
清澄白河ロースタリー&カフェ, 135-0023 東京都江東区平野 1-4-8

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Hands up for those who fancy some comforting Malaysian style Sarawak Kolo Mee and Pan Mee.

Face To Face Noodle House 面对面, home to the original Sarawak noodles has arrived in Singapore at City Square Mall.

Here’s how successful the noodle chain is: 30 outlets across Malaysia, sold more than 2 million bowls of noodles, with an annual turnover of more than $9 million. Anyone tried this before?

This shop at City Square Mall Level 2 is its first overseas outlet, and hopefully more to come.

Its noodle style is closely related to the Jook-Sing technique, one of the rarest forms of noodle-making. The shop currently uses a 104 year-old recipe handed down by the founder’s great-grandfather who honed the skills in Hong Kong.

The Jook-Sing method traditionally uses a bamboo log to press eggs and flour into thin strands.

Modern machinery (along with human skills) is used within the Face To Face outlet to create noodles every single day. Fresh, no additional preservatives used.

Traditional Sarawak Noodles ($8.90)
To be fair, I have yet to try traditional-traditional Sarawak Noodles, so I won’t be able to vouch on its authenticity (Let me know if you have tried the ‘original’).

The homemade noodles served with minced pork, char siew, fried wanton and marinated spring onions reminded me of wanton noodles with more ingredients.

The noodles made were enjoyably thin, and not as curly as the other brands that I know about. The ‘bite’ was enjoyable – cooked al dente, with a chewy, springy, eggy texture.

Some might question about its blandness. This dish was interestingly not sauce-dependent, with light pork sauce and some aromatic pork lard oil coating the strands. Kept it clean, kept it simple.

I asked and learnt that this minimal-sauce recipe was how it was done back home in Sarawak. However, if you would like it to be more sauce-y (as this is what local Singaporeans are accustomed to), you can request upon ordering (some goes for the Pan Mee).

Hot & Spicy Pan Mee
I know the noodles is the star ingredient, but the ingredients that stole my heart were the anchovies and house special dry chill.

The ikan bilis were so crisp and addictive, adding that salty trace and faint crunch on every bite.

The specialty chili was power yet not over-fiery. It single-handedly lifted the taste of the noodles to another dimension. Add a dash, and test your tolerance level. If you could take it, add a spoonful – why not? For that extra kick.

Genki Herbal Chicken Soup Pan Mee ($12.90)
This is the kind of soupy dish to have when you require some comfort in your belly. The broth was light and clear, herbal, yet not tasting ‘medicinal’ and bu.

Spotted some angelica root (dang gui), cordyceps and gobi berries in the midst, nutritional to the body.

The chicken was added separately on the top. I wondered if the chunk could have been much tenderer and gelled better if it was cooked in the broth already.

Ah yes, I need to mention this. The mee sua lookalike strands were actually a thinner version of the same pan mee. It didn’t turn soggy even though we had subsequent bites after leaving it there for a while.

Curry Chicken Pan Mee ($11.90)
Limited bowls available. The curry gravy was closer to the Indian type (more than the Chinese) and therefore not so lemak

Loved the mini potatoes (inside of the typical large chunky ones) and tofu puffs, especially after they soaked up the spicy curry.

Black Pepper Pork Chop Pan Mee ($12.90)
This bowl had two pieces of pork chop with a base of savoury black pepper sauce.

I reckon that younger diners would prefer this version as it was more robust and flavourful contrasted to the other plainer tasting ones. Though I didn’t think the black pepper and noodles worked well together as well comparatively.

Hakka Yong Tau Foo – Five Treasures Set ($7.50)
This is the only dish not available in the Malaysian outlets, with five pieces of Yong Tau Foo filled with meat and fish paste and steamed in bamboo baskets.

For snacks, you should try the Bacon Cheese Balls ($5.50) and have them while they are hot and oozing with melted cheese.

Chef’s Special Fried Wantan ($4), Deep Fried Fish Cake ($1.50) and Fried Taucu Wings ($4.50) are also available. Taucu is preserved fermented yellow soybeans, commonly used in Chinese Indonesian cuisine, so you get this layer of marinate over the chicken’s outer later.

While drinks are often an afterthought in many casual eateries (the usual generic types or canned ones), the Iced Signature Organic Coffee ($5), Caramel 3 Layer Tea ($4.50) and Multigrain Soymilk ($3.50) all tasted refreshingly good, so much so that I would urge them to consider a takeaway drink kiosk on its own.

In case you missed the signage at the entrance, value sets with a drink are available a $9.90! Add $1 more for inclusion of a snack.

Business over at Face to Face Noodle House is brisk over weekday lunches and weekends. Be ready to wait a while for your hot piping noodles to arrive.

Face to Face Noodle House
180 Kitchener Road, City Square Mall Level 2 Singapore 208539 (Farrer Park MRT)
Tel: +65 6595 6595
Opening Hours: 11am – 10pm
https://www.facebook.com/FaceToFaceSG

* This entry is brought to you in partnership with Face to Face Noodle House.

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[Tokyo] Nakajima is probably the cheapest Michelin star meal you can get at Tokyo, Japan.

This is how affordable it can get. A lunch set is priced at 800 Yen (SGD$9.90, USD$7.40), and we are talking about one of the most expensive cities in the world.

Finding this restaurant can be easy as it is near a train station, yet difficult as it is hidden from sight at the basement of a non-descript building.

About a short 10 minute walk from Shinjuku Station south exit, look out for a Hihara Building with a possible queue coming from a flight of stairs.

My advice: Go early slightly before lunch at 11:30am rather than late. The Japanese server actually put a stop-queue sign BEHIND me at 1:30pm. I would have a rude shock if he stopped from eating this. (As how most Singaporeans would go… “Heng ah!”)

The star of the lunch is to my amazement… sardines.

Not quite what you would have expected from a Michelin restaurant, only because we are so used to eating sardines out of cans.

The Iwashi (sardines) are presented in 4 different ways – the Furai deep fried sardines with panko, raw sashimi-style with seaweed and sesame, the Nizakana simmered in dashi with soy sauce, or the Yanagawa Nabe served in a hot piping eggy casserole for a 100 Yen extra.

This includes Japanese rice, pickles and miso soup.

Noting how almost every table was having the Yanagawa Nabe, I just had to order it.

The shallow earthen pot was simmering almost throughout, keeping the egg warm, wet and fluffy.

But what was amazing that the deep fried sardines was moist and didn’t taste quite like sardines actually, almost like a flakey form of unagi. Also without that typical fishy taste.

The Furai deep fried version was kind of more expected, but how the chefs maintain the batter so light, crisp and oil-less definitely required both a good recipe and skills.

A friend commented that the meal was so-so. I could imagine why. This felt like a no-fuss, no-frills meal cooked in a Japanese home.

I didn’t try the sashimi, but followers on my Instagram said it was the best. Mental note: next time.

In the evening, Nakajima is transformed to served exquisite kaiseki starting from 8,000 Yen (SGD$99.50, USD$73.90). Reservation then is a must.

Shinjuku Kappo Nakajima 新宿割烹中嶋
B1F, Hihara Bldg, 3 32-5 Shinjuku, Shinjuku, Tokyo Prefecture 160-0022, Japan (Shinjuku Station North Exit)
Tel: +81 3-3356-453
Opening Hours: 11:30am – 2pm (last order 1:45pm), 5:30pm – 9:30pm (last order 8pm)
Closed mid-August, late December-early January, Sunday and Public Holidays
http://www.shinjyuku-nakajima.com
Google Maps – Shinjuku Kappo Nakajima

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Being half a Teochew (my mum’s a Teochew-Nang), special occasions were celebrated at old-style Teochew restaurants. Those memories of sitting around round tables to jiat dot and relish signature dishes like the Steamed Pomfret, Prawn Rolls and Orh Nee still linger.

Many of such restaurants are no longer around, and so we frequently search for good authentic Teochew food that provides this sense of familiarity.

Paradise Group’s Paradise Teochew Restaurant is a pleasant find, and this is somewhere my uncles and aunties (all my Ah Beh, A Mm, Ah Zeg, Ah Sim, Ah Gou, Ah Gu, Ah I, Ah Gim), and even the young ones should enjoy thoroughly.

Its location is on the 3rd level of Chinese Swimming Club’s Sport Complex at Amber Road.

“Peculiar choice of location”, I first thought. Then I learnt that many Teochew families reside around the East Coast area. The early lunch crowd looked like a mixture of families, friends for a get-together, and office workers for a corporate lunch at the other end of the restaurant.

By the way, the 2nd branch at Orchard Scotts Square is opening soon in June.

The younger generation (boy, I sound old here) may not be aware of the different cuisines between the dialect groups.

Teochew style dishes are known for being light-handed on seasonings with minimal use of oil, hence commonly regarded as being healthier.

Teochew cuisine is said to be originated from Guangdong province in China. The cuisine also focuses on the freshness and quality of the ingredients, and uses heavily on cooking methods such as poaching, steaming and braising.

The Executive Chef Cheng Fa Kwan is from Hong Kong, and has 34 years of culinary experience under his belt. He came from a family of Teochew chefs, with skills passed down from grandfather to father and finally to him; the 3rd generation. So if you actually tried Teochew food in Hong Kong and long for some particular dishes, you may actually find familiar taste here.

Dim Sum
There is a good mix of both popular dim sum items such as Steamed Pork Dumpling “Siew Mai” ($5.80), Prawn Dumpling “Ha Kau” ($5.80), Pan-fried Radish Cake ($4.80) and Steamed Spare Ribs with Yam Strips ($5.80); and Teochew style appetizers in the likes of Porridge with Sliced Pomfret ($8.00), Teochew Prawn Ball ($16 for 6 pieces), Teochew Pork Roll ($10 for 6 pieces) and braised specialties.

Steamed Custard Bun in Piggy Shape 奶香猪仔包 ($5.80)
Couldn’t resist the cuteness of these buns – shaped like a piggy and filled with custard and pine seeds.

No flow in this though, this is a milk yolk ‘nai huang’ custard bun, rather than the molten salted egg yolk type.

Baked BBQ Honey Pork Bun 紫麦雪山包 ($5.40)
The Chinese name of these BBQ Pork Buns happens to be aptly called as “Snow Mountain Buns”, as the slightly crusty sweet outer layer covers like a snow-capped mountain.

Beneath the chewy layer of crust were sweet-savoury char siew fillings, the moist and sticky type that I enjoy.

Main Courses – Teochew Style Signatures

Teochew Style Steamed Pomfret 潮式蒸鲳 (Seasonal Pricing)
The quintessential Singapore Teochew dish prepared the quintessential way.

The chioh her is steamed with the salted vegetables and tomatoes, purposefully kept simple to bring out the natural sweetness of the fish.

This silver pomfret was fresh with chunky meat, no fishy taste, had a clear soup base with an appetizing tinge of sourness coming from the plums. Mum will like.

Sautéed Sliced Beef in Satay Sauce 沙爹酱炒牛肉 ($22.00)
I wasn’t expecting to see a satay-something on the menu, and this turned out to be my favourite dish of all.

After taking a bite of the superbly tender sliced beef, then I recalled “Hong Kong, Hong Kong!” I had something similar over there, though Satay Sauced Beef may not be a common-thing in Singapore.

The sauce covering the crunchy Kai Lan was slurp-worthy, and is specially imported from Hong Kong.

Braised Trio Combination in Teochew Style 潮式卤味三拼 ($24.00)
The classic Braised Sliced Duck, Braised Sliced Pork Belly and Braised Octopus in a platter – is the best way to sample the restaurant’s forte.

Braised dishes are still prepared following traditional recipe and method passed down from generation to generation; with emphasis on the sauce especially.

iners will certainly enjoy the goodness in every piece – soft, yet with a bite. I noted that the seasoning was not too strong on this dish, much lighter than the average Chinese restaurant.

Sautéed Scallop with Asparagus in XO Sauce XO 酱芦笋带子 ($32.00)
Plump scallops cooked with crunchy asparagus, not missing the much-needed wok-hei.

Steamed Diced Chicken wrapped in Egg White Crepe 菊花石榴鸡 ($18.00)
When I heard how this dish was prepared, I got overwhelmed. How much patience is needed?

First, the white skin wrapping is not made from flour, but an egg white crepe which would require much skill for it to be thin yet strong enough to wrap the ingredients so that it remains unbroken. Then, this skin is used to wrap up a mixture of chopped chicken bits, Chinese ham, diced water chestnut and bamboo shoots. Taste wise, somewhat on the plain side.

Pan-fried Oyster Omelette in Teochew Style 潮州蚝煎蛋 ($18.00)
An Oyster Omelette dish that was not too oily, so much so that you shouldn’t feel guilty having second and third bites.

This was a flat round version, encapsulating fluffy eggs and plump oysters. If the omelette was crisper on the exterior, this would have been a perfect ten.

Crispy Sweet and Sour Noodle in Teochew Style 潮式干煎糖醋面 ($14.00)
I must admit this is the very first time I have seen a main staple presented this way.

Said to be found only in Hong Kong, the noodles specially imported was pan-fried to crisp on both sides, yet leaving it moist on the inside. Almost felt like eating a snack.

It’s recommended to douse some vinegar and sprinkle some sugar on it before consuming. A bite and you could experience both that sweet and sour taste of the vinegar. I was not the greatest fan (needed some getting used to), but I think it could grow on you.

Mashed Yam with Gingko 福果甜芋泥 ($4.50)
The Orh Nee served with gingko nuts was smooth with a good consistent amount of sweetness; neither too starchy nor cloying.

Steamed Sweetened Yam, Sweet Potato and Gingko 高烧三宝 ($8.00)

If you would like to experience something different, this dessert, which comes in light and royal purple coloured cubes made of yam and sweet potato, might interest you. For those with a sweet tooth, this dessert is definitely the best way to end your meal.

Generally, I find the dishes at Paradise Teochew Restaurant to be lightly-favoured with the usage of little oil, even lighter than many Teochew Restaurants that I came across.

While some may find that mild, I thought it allows the essence of some of the ingredients to surface, and the older diners would certainly find this a refreshing change from heavy tastes.

Time to jiak-bah-bah.

Paradise Teochew Restaurant
21 Amber Road, #03-01 (Arrival Pavilion) Chinese Swimming Club, Singapore 439870
Tel: +65 6348 7298
Opening Hours: 11.30am – 3.30pm, 6.00pm – 10.30pm (Mon – Fri), 10.30am – 3.30pm, 6.00pm –10.30pm (Sat, Sun & PH)
www.paradisegp.com

* This entry is brought to you in partnership with Paradise Group.

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Singaporeans can travel ANYWHERE for good food, including the rather ulu sounding Bah Soon Pah Road for Lobster Porridge.

“Bah Soon Pah Road? I know, I know. Seafood restaurant, right?” The taxi uncle actually knew how to get there, lessening my need to seek help from Google Maps.

This branch of Orchid Live Seafood is located off Sembawang Road, within hectares of land occupied by Green Valley Farms where organic vegetables are grown right in the compounds.

Upon reaching, I thought I was immediately transported to the late 1990s, where rows of seafood tanks were placed right outside the modest looking restaurant, with its ‘good old days’ interior plain, simple, with family style round tables.

Customers kept coming. I was told that the customer base has expanded beyond the locals, with the Japanese and Koreans visiting more previously for signature dishes of Fresh Lobster, Crab, Bamboo Clams, Mussels and Fish especially the Patin Fish.

Orchid Live Seafood has been around since 1999, originally located at Orchid Country Club. Thus its name. It has since moved into two other locations at Bah Soon Pah Road and Jalan Kelulut (Seletar Hills Estate).

Carparking won’t be much for a problem for those who drive, just take note to turn left into the first unit you see, and not to the farms beyond.

Signature Lobster Porridge (100g/$10)
Orchid Live Seafood is known to be the originator of the famed Lobster Porridge, and also one of the largest, if not the largest importer of lobsters in Singapore.

Freshness? Definitely. The lobsters are as fresh as it gets, come from the ‘live’ tanks right outside.

The lobster porridge is cooked Teochew style, with a watery base and rice still mainly in grain form.

Upon drinking the robust broth cooked for more than 4 hours, the draw was its superbly tasty sweetness, coming from the natural flavours and juices of the lobsters.

Couldn’t stop taking spoonfuls to appreciate the comforting goodness, so much so that the server asked, “How come you are not having the rice?”

A small pot of 600g is good for 2 diners, 800g for 3, 1kg for 4, 1.5kg for 6 and 2kg is recommended for 8 diners and above.

Steven Chicken ($12)
This was the dish that was swept clean the fastest by the group of us, named after the creator and owner of restaurant Chef Steven.

There was an interesting story that went to its conception: The special sauced fried chicken was originally created as customers were frequently asking for pork ribs. However, the kitchen has a no-pork, no lard policy.

Chef Steven was then set on cooking a substitute dish for pork ribs.

Chicken pieces were then skilfully sliced to take on the appearance of pork ribs, where the main portion of meat was pushed down to the end. Diners can hold the chicken up by the bone, and bite the meat off as you would with ribs.

Marinated with marmite sauce and honey, sprinkled with white sesame seeds, then deep-fried Steven Chicken pieces were succulent and sweet-tasting. Very addictive.

Chili Prawn Toufu ($30)
This Chili Prawn Toufu is a new addition to the menu which is launched for Mother’s day special this year.

Its gooey eggy sauce enveloped the deep fried beancurd, and should please those who loved to drizzle abundant sauces over rice.

I thought that the sauce base was very similar to the chilli crab style, except that it had a spicier quality and less of the tomato-sweetness one would typically expect. To each his own.

Signature Cold Crab ($52)
In the old days, Teochew fishermen would steam crabs then keep them in ice boxes to still enjoy them while they were at seas. The Cold Crabs has become a known Teochew delicacy, but yet difficult to find in local restaurants.

This version was cooked using a combination of Teochew and Hong Kong methods – the crabs were steamed in a special chicken stock, and chilled to seal in the flavour.

Those had thick thick layers of yellowish ‘gor’ which you can joyfully suck from the various parts of the crabs. I recommend dipping with some of their vinegar.

Boston Lobster ($60- $70)
Perhaps an east meets west dish, Boston lobster cooked zhi char style.

While the flesh was chunky and succulent, I wasn’t too sure if the creamy mayo-like sauce did enough justice to the lobsters, and more buttery aroma would have elevated this dish further.

Still, you could order this for lean and flavoursome meat, at a good pricing.

There are different set meals catered for smaller groups to families, such as a Buddy Meal for 2 pax at $88 which includes Live Lobster Porridge, Steven Chicken, Baby Kailan, Live Chilli Mussels and Mussels; or a Value Menu for 6 pax at $288 with Cold Crab, Live Lobster Porridge, Steven Chicken, Smoked Duck, Live Prawn, Live Patin Fish, Mixed Vegetable, and Ice Cream.

One special thing to note is that vegetables that used to cook in the restaurant are plucked out from the backyard, fresh and organic. If you are up to it, you can take a short walk after the meal to visit the farms – a disappearing sight in Singapore.

Note: Advanced booking of Mother’s Day Dinner on 7th & 8th of May is available. Diners are advised to call early (Tel: +65 6756 0311) as tables typically get filled quite fast during special occasions.

Orchid Live Seafood (Sembawang)
No.1 Bah Soon Pah Road Singapore 769959 (off Sembawang Road)
Bus: 167, 169, 171, 980.167 & 980 comes from Sembawang MRT Station, while 169 & 171 comes from the bus stop opposite Yishun MRT Station.
Tel: +65 6756 0311
Opening Hours: 11am – 11pm
https://www.facebook.com/orchidliveseafood

Orchid Live Seafood (Jalan Kelulut)
16 Jalan Kelulut, Seletar Hills Estate Singapore 809033
Tel: +65 6484 2495
Opening Hours: 11am – 11pm

* This post is brought to you in partnership with Orchid Live Seafood.

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Ginza Kushi Katsu at Paragon Orchard claims to be the first to serve Gyukatsu in Singapore, that means deep fried BEEF cutlet. I do see some restaurants in Japan serving it, but it is about time Singapore caught on the wave.

Here’s the knack: the beef filled is only deep fried for 60 seconds at a high 210°C, which gives the beef cutlet a supposedly wonderful crispy crust while the meat remains medium rare within.

Wait, it is takes only a minute, why did they take this long to serve? Anyway…

The damage is $45.80 ($49.80 for set) for 180 grams of U.S. Angus Tenderloin Gyu-Katsu, and $30.80 ($34.80) for the Australia Beef Fillet Gyu-Katsu version.

A mini teppan is given so that you can control your own beef doneness level. If only they got the doneness right in the first place. Anyway…

You can pair the beef slices with wasabi soy sauce, mustard mayo and Maldon sea salt. Some may find the sauces the saving grace, while others could savour the beef on its own.

I thought that the katsu had a good crunch, not too oily, but I wondered if that was enough to warrant a return visit.

The menu is quite extensive, serving curry rice sets, ramen, and hamburg steaks.

Perhaps I could next try the Kushi-Katsu Fondue where diners can dip the slices or sticks to hot cheese at a $5.90 top-up. This restaurant is not from Ginza by the way.

Ginza Kushi-Katsu
Paragon, 290 Orchard Road, #B1-47 Singapore 238859 (Orchard MRT)
Tel: +65 6262 1304
Opening Hours: 11:30am – 10pm

* Daniel’s Food Diary pays for food reviewed unless otherwise stated.

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The next time you walk past basement 4 of ION Orchard, do not be surprised if you see another long queue stretching from the corner shop unit.

Not for another food fad, but good old humble Nasi Lemak and Teh Tarik.

CRAVE houses both the popular Adam Road Nasi Lemak by Selera Rasa, as well as the Amoy Street Teh Tarik by Rafee’s Corner in the same place.

Two local hawker delights in an upscale shopping mall? Why not? (Other than ION Orchard, Hougang Mall, Bedok Mall, Waterway Point and the latest addition of Parkway Parade are where you can find CRAVE.)

Selera Rasa’s Nasi Lemak
Prime Minister Lee Hsien Loong served this Nasi Lemak to Indonesian President Joko Widodo when he was here in Singapore; the Sultan of Brunei would request this frequently whenever he visited Singapore.

A normal Nasi Lemak set would be between $4.90 and $5.90 (good to know it is still possible to get cheap and good food at Orchard), while a Royal Rumble with Chicken Wing, Bergedil and Kuning Fish is at $6.90. Top up $1 for Otah Otah.

So what is the “secret to success”?

The current owner attributes it to the family recipe that emphasizes on the 4 key ingredients: basmati rice, sambal chilli, chicken wing and otah otah.

Basmati rice?

That is a type of rice variant commonly used in Biryani, but not that typical for Nasi Lemak. The longer rice grains supposedly absorb water but do not become overly wet. Perhaps for reason of habit, I would have preferred fluffier shorter grain rice.

The winning element to me was the Sambal Chilli, specially cooked with both Indian and Japanese chillies.

The story goes that the owner’s grandmother wanted a less spicy version of the chilli to cater to more customers. Thus, the store created this sweet-savoury-spicy version of sambal that just elevates the taste of the crispy fried chicken wings. So sedap, can?

In the end, I finished three pieces of Otah Otah on my own. The fillings made with ground mackerel fish meat was so moist and fresh-tasting, and grilled on the spot in the store itself. (I also spotted the diner next to me order Otah and nothing else!)

The Bergedil was also yums.

Rafee’s Corner Teh Tarik
If you are a loyal customer to Amoy Street Food Centre in the past, you might have seen Raffee’s Corner serving fragrant smooth Teh Tarik. The stall is no longer at Amoy though.

Owner of Rafee’s Corner Mohamed Rabeek mixes and matches different types of tea dust to create his own unique version. A cup of Teh Tarik or Teh Halia goes for $1.80, while an iced version is $2.20.

I liked that there was a strong tea taste without being overly siap-siap (bitter), and not thoroughly sweet. In fact, it was one of those occasions I didn’t need to ask for siu-dai (less sugar) for the iced version.

To note that the line during lunch time can get rather long, and thus also difficult to find seating space in the cramped area. So I would advice, if possible to go during off-peak hours.

It is heartening to see hawker stalls entering shopping malls and finding support. Plus, CRAVE has managed to keep prices affordable. Will return for more wings with power sambal chilli.

CRAVE @ ION Orchard
Ion Orchard #B4-58/59, 2 Orchard Turn Singapore 238801
Tel: +65 6238 7181
Opening Hours: 9:30am – 9:30pm

Other CRAVE outlets
Hougang Mall #B1-11
Bedok Mall #B2-22
Waterway Point #B1-K7
Parkway Parade

* This entry is brought to you in partnership with CRAVE.

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After leaving Mediacorp in 2005, ex-artist Sharon Au started Mediacorp’s first fashion community portal styleXstyle in 2012, and Style by Style Vibes café in the new Mediacorp Campus at one-north recently. Her energy is amazing.

Located along Star Avenue with all the local celebrities (fanboys, fangirls alert!), the new Mediacorp Campus is still undergoing renovation at the moment and will be expecting to open their doors to the public in the 4th quarter of 2016.

After climbing a flight of colourful flight of steps (considering the need to burn some calories before eating), Style by Style Vibes Café is housed within the tinted glass of the Media Gallery.

You probably might have witnessed those treacherous flight of stairs during the Star Awards. (Ah Jie never complain ah?)

Not easy to locate without any proper signage at the moment though.

The interior boasted a wooden and vintage feel with bookshelves and sofa sets in one corner. A homely and cosy place to seek refuge for a quiet afternoon.

Any Style? Yes.

Their menu was straightforward with few offerings.

A Sandwich Croissant with either tuna, mushroom, teriyaki chicken and egg ($8.90), Breakfast Set ($10.90) with sausage, sauteed potatoes, sunny side up and toast, and Salad with Salmon ($10.90).

Any food styling? No, seems as straightforward as its menu.

We chose the The Sandwich Croissant with tuna ($8.90), which turned out to be warm, flaky and buttery. Pretty decent for a quick bite too.

For additional flavour, drizzle some in-house Sesame dressing.

For a more filling option, choose between Grilled Seabass or Chicken a la King ($15.90) which were pretty disappointing with the style and presentation.

Topped with carrots, cucumber, broccoli, mushroom and rice, it resembled a plate of chap- chye png from the usual economic rice stall.

Our favourite was the Ondeh Ondeh Cake ($6.90) and not the cup of latte (from an automatic coffee dispenser) behind it.

Our sweet tooth were satisfied by the soft and moist pandan layer, yet not too dense with a distinctive gula melaka taste. Though we must add we probably spotted the same cake at some other cafes before. Opps.

We expected the food to be as stylish as their name implied. Perhaps the most stylish icon would be Sharon Au, who made it a point to have her daily breakfast there.

Enthusiastic and chatty, she will always be ready to pose in style in front of the camera.

(Daniel wants to add that his life for food was probably fueled by Sharon and gang during their City Beats Day.)

Style By Style Vibes Cafe
Media Gallery, Level 3, Mediacorp Campus, 1 Stars Avenue, Singapore 138507 (one-north MRT)
Opening Hours: 8am – 10pm (Mon-Fri), 9am – 10pm (Sat), 9am – 6pm (Sun)
https://www.facebook.com/STYLEBYSTYLEVIBES

* Written by Daniel’s Food Diary Food Correspondent Nicholas Tan. Daniel’s Food Diary pays for food reviewed unless otherwise stated.

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After walking past the basement of One Raffles Place, who is frequently bustling with office workers, I couldn’t help noticing that Swissbake has been converted to a homely new café of Kraftwich.

Kraftwich is where you can ‘KRAFT’ your own sandWICHes and salads, a brand-new concept by Swissbake which has been known for premium quality European bread and confectionery products.

These kraftwiches are actually pizza-sized sandwiches, cut up into triangular shapes, made of multigrain and maize bread, and filled with wholesome ingredients.

It is almost like your typical sandwiches, but with a layer of crusty bread, packed full of nutritious multigrain.

The good thing is: These are healthy and filling, but yet not bland and boring.

Quite a novel concept in the heart of the CBD I must say, something different, where the area is literally flooded with health food and salad shops.

Variety is its strength too. Beyond the Kraftwich and salads, there are light bites, Swissbake pastries, cakes, cakes, desserts, coffee and cold pressed juices available.

Frittata Kraftwich $8.90
The hot Kraftwich varieties are recently introduced, a welcomed move because I prefer these warm comforting ones.

The egg-lover in me loved the Italian-style oven baked frittata as the main ingredient, mixed in with broccoli, cherry tomatoes, chick peas, then drizzled with balsamic-mayo dressing.

As for the frittata, it was soft and almost creamy. Almost.

I really liked the dark-coloured multigrain bread, already appearing chockful of fibre containing the healthy grains including wheat, soya, sunflower seeds, flax seeds, rye, and oats. All super ingredients.

The bread was flat and didn’t feel like I was just having full-on carbs. Get it lightly toasted and there is an agreeable crisp yet soft on the inside with a malty flavour.

Barramundi Kraftwich $10.90
The other warm Kraftwich comes with oven baked barramundi fillet covered with parmesan bread crumb, gherkins, and a lemon basil mayo dressing.

In reality, it has always been salmon stealing for show for sandwich shops offering fish variants. It’s like “Other than salmon, what else is there?” So I am happy to get a firm, moist barramundi with buttery flavour.

The maize bread used which was chewier and softer, is made with a maize mix, wheat flour, corn & topped with pumpkin seeds.

The other Kraftwich ($8.90 each, add $5 for a meal) contain protein-packed fillings, which includes Smoked Duck, Smoked Chicken, Portobello, Beef Pastrami, Tuna & Egg, Vegetarian, Smoked Salmon, Turkey Ham & Cheese.

For those who prefer colder-fillings.

For a fuller meal, you can top-up $5 for a soup or salad and a beverage of cappuccino or iced lemon tea. Between the Mushroom and Seafood Chowder Soup, I would recommend the former.

Comparatively, I find the salads quite reasonably priced – $7.90 for 5 regular toppings with mixed veggies, and $14.90 for premium topping, mini soup and coffee or tea.

Portion is huge, ingredients are fresh. One thing I noted was dressings were generally on the light side, and some might prefer heavier, fuller tastes.

The regular toppings available for selection include beetroot, Thai asparagus, Japanese cucumber, capers, gherkins, chick peas, raisins, baby carrots, green apple, cranberries, egg, sundried tomatoes, cheddar cheese and more; and premium toppings include proteins such as smoked chicken, smoked duck, turkey ham, smoked salmon, beef pastrami and Portobello mushroom.

For early risers who want to grab a bite before a long day in office, breakfast sets ($6.90 with coffee or tea) of Swiss Crumpet poached egg with turkey ham and beef pastrami, Croissant Sandwich and Multigrain Croissant are available. From 7:30am till 11am.

Like what people always say, the reverse of ‘stressed’ is ‘desserts’.

If you need some time-off your office and in need of some sweets, go for the Bread and Butter Pudding ($6.90, $7.90 with coffee or tea) which is hot buttery comfort in a cup. Hug the mug with both hands, then let the ice cream slide down your throat to get what I mean.

Available 2-6pm on weekdays.

* Kraftwich is running a lucky draw promotion for the 2 new Kraftwich (Frittata and Barramundi). You just have to top up $5 for a soup and drink to complete your meal set and stand a chance to win a pair of tickets to Shakespeare in the Park- Romeo & Juliet + a Swissbake picnic bag worth $50! A total of 30 winners.

Kraftwich
One Raffles Place Tower 1 #B1-04/05 Singapore 048616 (Raffles Place MRT)
Tel: +65 6438 5730
Opening Hours: 7.30am – 9.00pm (Mon – Fri), 9.00am – 3.30pm (Sat – Sun)
https://www.facebook.com/kraftwichsg
https://www.instagram.com/kraftwichsg

* This entry is brought to you in partnership with Kraftwich.

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Jessica Loh, behind the on-screen name of “Shiberty”, had opened her own café at Owen Road at a young age of 23.

Hmm, I wondered what was I doing at that age then?

Other bloggers who went into the restaurant and cafe business include Peggy C @sixpegs with Butter My Buns, Velda Tan @belluspuera with Pince and Pints and Karen Ashley Ng @renzze with The Pourover Bar

We were curious about what “Shiberty” means, after all, it sounded like a word (really?), but not found in a dictionary though.

Shiberty (I mean Jessica) adopted this name when she first came across this word on a Harry Potter fan page site (seriously?) for a spell name.

Awesome spell, bubbly person, and we were thrilled to find out if her bakes were as magical as they sounded.

The interior was plain white with natural sunlight pouring in on a sunny day.

Instagram-worthy? Yes, with an “Instagram-corner” with the best lighting and props for the hipsters to capture the “million-dollar” shot.

Apart from the usual cakes and macarons that Jessica had been baking for the past 4 years on her website, there were signatures of Shiberty Toast aka Shibuya Toast ($16), Gourmet Waffle ($14), Dessert Pizza ($14) and Milkshakes ($9).

Shiiiiiii… Shiberty Bakes a Shibuya Toast called Shiberty Toast ($16) that came in 3 different flavours: Classic (sea salt caramel and vanilla ice cream), Rocher (hazelnut and vanilla ice cream) and Matcha (green tea and vanilla ice cream).

We were recommended the Rocher Shiberty Toast ($16) with lots of toppings (chocolates, marshmallow, macaron shell, chocolate fudge) that resembled that of a Over-The-Top Milkshake.

So much toppings that the toast gave way under the weight of the toppings (and my old pants giving way to my expanding waistline).

The hard toast walls were removed prior to serving, revealing a golden and crispy exterior crust and a very buttery interior. The hazelnut ice cream was worth a mention for complementing well with the toast.

Shiberty Bakes a Gourmet Waffle ($14) that came with 3 different flavours and 2 scoops of pre-selected ice cream: Buttermilk, Red Velvet and Charcoal.

Despite its pretty presentation, the Red Velvet waffle was a tad dense and flat.

We preferred our waffle to be crispy on the inside and fluffy on the inside.

For a safe option, go for the Artisanal Macarons ($2) which Shiberty had been baking for the past 4 years.

Interesting flavours include Salted Egg (Yes, still in trend), Earl Grey and Honey Lavender.

We liked the light and crispy macaron shell with a slightly chewy interior.

The fad on the Over-The-Top Milkshake might have passed, but we did see some OTT Loaded Milkshakes ($9) here that came in these flavours: Strawberry Cheesecake, Hazelnut Chocolate, Sea Salt Caramel and Matcha.

Not as jelak (rich) as we expected, the Matcha Milkshake was smooth and light, with a slight matcha taste.

We are excited to see what Shiberty (will) Bake in the future after seeing some cool and interesting selection here.

After all, Shiberty sounded more excited and enthusiastic as she had transformed her passion in baking into a physical reality.

Shiberty Bakes
46 Owen Road, #01-277, Singapore 210046 (Farrer Park MRT)
Opening Hours: 12pm – 9.30pm (Wed-Mon), Closed Tue

* Written by Daniel’s Food Diary Food Correspondent Nicholas Tan. Daniel’s Food Diary pays for food reviewed unless otherwise stated.

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Singapore has kind of caught up, and we are staring to see more character-themed cafes and restaurants around, from Sanrio characters Hello Kitty, Pompompurin to DC comic heroes, Peanuts, and Mr Bean. For Pokemon fans, there is a monthly special coming May.

The disclaimer is, you know people are really not going to these places to EAT-eat, but probably give a slightly discount on the taste of the food, and also willing to fork out more from the pockets.

These places make the children want to go there, and also brings out the child in us.

7 Character Themed Cafes In Singapore – Super Heroes and Cuteness Overload

Pompompurin Café
Orchard Central, 181 Orchard Road #04-08 Singapore 238896 (Somerset MRT)
Opening Hours: 11am – 10.30pm (last order 10pm)
Takeaway services are not available
No reservations, walk-in only

Pompompurin Café, based on a golden retriever dog with that trademark brown beret, is one of the first cafes where the décor and almost the entire menu fits to the theme quite strongly.

The Pompompurin Café in Singapore has a “Garden City” theme, with a signature Pompompurin Gate at the entrance, and Pompompurin and Friends Tree. Though people will rush to sit in the ‘tree houses’.

Food includes Spaghetti Napolitana ($26.99), Mushroom & Bacon Carbonara ($26.99), Taco Rice in a Cup of Friendship ($19.99), Pompompurin’s Coconut Milk Chicken Curry ($17.99) and Pompompurin’s Beef Stroganoff ($18.99).

Cuteness aside, we didn’t come expecting a satisfying meal in terms of taste. A lot of the dishes tasted ‘kiddy’ and might not please the adult palate. Okay lah, was not THAT bad. Pompompurin Cafe (Orchard Central)

Hello Kitty Orchid Garden
Arrival Hall Central #01-22, Terminal 3, Singapore Changi Airport
Opening Hours: 24 Hours Daily

Finally (for fans). Singapore’s 1st Hello Kitty Café. Named as “Hello Kitty Orchid Garden”, the interior and menu will be inspired by Singapore’s national flower.

Local influence will be woven into the menu, which comprises of all-day breakfast fare and an array of Kitty-fied desserts, including gelato sundaes, waffles, pastries and tea cakes.

Located at Terminal 3’s Arrival Hall Central, the cafe will be opened 24/7. (There are also plans for application of Halal certification, making this the possible 1st Halal Hello Kitty Cafe.) Hello Kitty Orchid Garden (Changi Airport T3)

Official opening: 12 May 2016.

DC Comics Super Heroes Café
2 Bayfront Avenue, L1-03/04/05 Bay Level, The Shoppes at Marina Bay Sands, Singapore 018972
Tel: +65 6688 7610
Opening Hours: 10:30am – 11pm (Sun-Thurs), 10:30am – 11:30pm

It may be your dream come true to have some Superman’s Soup, Green Lantern Salad, Catwoman’s Caramel Latte, The Flash’s Espresso and Batman Burger. Or maybe not. (Anyway, please do not ask for Spiderman cakes yah?)

The menu consists of starters, quesadilla, sandwiches, pasta dishes, desserts and drinks. Food is not halal, though no pork or lard is served.

Let us just say that the children are likely to enjoy the toys and cakes, and the adults have to get ready to spend some money. The price of the Flash Cupcake at $8.90 may already give you a shock (pun unintended).

The DC Comics Super Heroes Café is a great place for photo opportunities, but the food may not be able to save the day. DC Comics Super Heroes Café (MBS)

Hungry Heroes
33 Tessensohn Road Singapore 217656
Opening Hours: 4 – 11pm (Mon – Fri), 12 – 11pm (Sat, Sun, PH)

Hungry Heroes is not only for the kids, but adults as well, serving big-sized hearty portioned foods and platters such as gigantic burgers, twice-cooked Pork Ribs, specialty meats like the Bacon Karate Chop and the Nuclear Fission Angus Beef Cheeks.

There are many original and licensed superhero memorabilia from Marvel & other comics on display, including life-sized statues, head busts, figurines and movie posters.

Teddy & Me
6 Raffles Boulevard Marina Square #02-207A Singapore 039594 (City Hall MRT)
Opening Hours: 10am – 10pm
Plaza Singapura #05-20

What will Mr Bean feel if he sees a café themed after him? I seriously don’t know. He can’t really say things, can he?

Food-wise looks quite sad though, with some pre-made waffles, sundaes, cakes and sandwiches.

Loved the décor and the memories that it brings for one of our favourite television characters. The crepe cakes were o-kay.

Charlie Brown Café
Cathay Cineleisure 8 Grange Road, #04-01, Singapore 239695 (Somerset MRT)
Opening Hours: 11am – 11pm (Sun – Thurs), 11am – 2am (Fri – Sat)

OneKM Shopping Mall, 11 Tanjong Katong Road #01-52 Singapore 437157 (Paya Lebar)
Opening Hours: 10:30am – 10:30pm (Mon – Sun)

The first Peanuts Comic Strip themed café in South East Asia, decorated with favourite Peanuts character sculptures (I like Linus, you?)

Their menu is quite expensive, includes All-Day Breakfast (prices between $6.80 – $12.80), Mains such as Charlie Brown Chicken Rice ($13.80, nothing Charlie Brown on it though), Pastas ($12.80 – $16.80), Pizzas and Desserts. T

The popular items include the Snoppy’s Lava Cake ($8.80) and American Cheese Cake ($7.80)

Good to know: Both Charlie Brown Cafés are Halal-certified, and there is no service charge.

Characters Cafe
Dhoby Xchange B1-36, Singapore 238826 (Dhoby Ghaut MRT)
Opening Hours: 11am – 9pm (Sun-Thu), 11am – 10.30pm (Fri-Sat)

This Characters Cafe at Dhoby Xchange is probably Singapore’s first. There will be a different character theme every month – for the next, it is Pokemon. It is cute, but let’s just say do not expect too much from the food.

The experience is supposedly 3D: Think 3D food menu, 3D animation on their 72 inch LED screen using 3D glasses, with a maximum dining experience of 60 minutes.

If you are the type that loathes ley-chey-ness (meaning: tediousness), note that No cash transaction can be made at Characters Café, and meal coupons for a particular date and time slot have to be purchased at http://www.worldsnackday.com. Character Café (Dhoby Xchange)

Which Character Cafe would you like to see open in Singapore? I say mine, it’s Doreamon.

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[Seoul] Itaewon in Seoul is a café haven, and just further northeast of the main café area is Takeout Drawing, a hidden gem serving up artistic beverages and organic pastries on top of the usual coffees and teas.

Interestingly, the two-storied Takeout Drawing serves a dual function – as an art exhibition space and cafe.
In fact, the “fun” drinks here are inspired by artists’ drawings themselves, and proceeds from the sales of food and drinks go to the hosting of exhibitions and talks here.

Undoubtedly, the most popular item here would be their very instagrammable Paul’s Meringue Factory (KRW7500, SGD8.80), featuring a smooth cup of espresso with milk topped with a meringue cookie.

Chances are that your coffee may turn as cold as mine after a long photo-taking session, but that shot will always be worth it right?

Once you are done, you can lift up the meringue cookie, and dip it in coffee to finish it off. It is quite a tiny cup of coffee, though.

Besides the meringue coffee, Takeout Drawing also offers a whole range of creative beverages such as the Iceberg Macchiato (KRW6000, SGD7.10) in which espresso is poured over an iceberg shaped ice cube made of milk, and the Storming Ant (KRW7000, SGD8.30) comprising organic black sesame foam and smooth milk.

Organic sweet baked treats are also available here to pair with your drinks. I had the Green Tea Dacquoise Cake (KRW8000 per slice, SGD9.30) which was made with organic whipping cream, egg, sugar and flour.
Yes, most of the ingredients used are organic!

The cake itself is pretty huge but you can indulge in it guiltlessly. Just a pity that the cream in the middle turned out to be icy instead of creamy.

Wished I had the capacity to try out more drinks… I guess this will be one of my essential pitstops if I ever return. I could sit at a corner in this café and look at the residences (not even people) for hours while sipping away at my coffee.

Takeout Drawing
683-139 Hannam-dong, Yongsan-gu, Seoul
Directions: From Hanganjin Subway Station Exit 3, walk straight and it will be on your left
Tel: +82 02 797 3139
Opening Hours: Mon – Fri 11am – 11pm, 12pm – 11pm (Sat – Sun)
http://www.facebook.com/takeoutdrawing/
Google Maps – Takeout Drawing

* Written by Crystal Wee @crystal_wee who enjoys searching for beautiful cafe spaces around the world.

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Remember Ju Hao Xiao Long Bao 聚豪拉面小笼包 from Lavender Food Square? After the New Century Food Paradise gave way to a new office space, many of its stalls have moved to further away locations, while some stayed around but lost their previous former glories. *cough cough*

Ju Hao was one of the popular stalls that disappeared without a trace.

I remember first writing about the stall back then when it opened in 2010, and was delighted that a food stall could serve restaurant quality Northern Chinese cuisine. (Time really flies)

Now it has resurfaced again, scaled up as a full-fledged restaurant at Novena Square 2.

That was not the most surprising. The stall used to be known for their Shanghainese Xiao Long Bao and The Beijing Zha Jiang La Mian, has worked in collaboration with Ministry of Food MOF – better known for their Japanese chain of restaurants.

I was told to try their 4 Heavenly Kings – the Original Xiao Long Bao ($5.80 for 5 pieces, $8 for 8 pieces), Pan Fried Guo Tie ($6.00 for 6 pieces, $9.40 for 10 pieces) Steamed Cabbage Dumpling ($6.00 for 6 pieces, $9.50 for 10 pieces) and Egg Fried Rice ($6.80).

The comparison to some of its competitors, like well… DTF, is inevitable.

When the basket Xiao Long Bao was served, I was surprised at the size though. I remembered those at Lavender were plump and rustic looking, but these were a lot daintier, looking similar to DTF’s.

I liked the freshness of the pork and the savoury taste of the soup broth within. However, the skin was a tad thick away from perfection. Size do matters, I preferred the larger ones.

The Egg Fried Rice ($6.80) came in versions topped with Prawn ($11.80), Chicken Cutlet ($11.80) and Pork Cutlet ($11.80).

The chicken cutlet had a respectable crispy outer layer, with meat adequately marinated and tender enough. The rice lacked that touch of aroma and wok-hei though.

Perhaps the best thing I had that meal, other than the Stir-Fried Nai Bai ($8.00) which was surprisingly appetizing, was the Red Bean Pancake ($6.80).

It arrived hot as it should be, with not-too-sweet soft red bean paste flanked by almost paper-thin crepe-like skin. You know, almost like the ones I tried in Shanghai. Quite awesome.

As Ju Hao is still in its opening days, the kitchen still may need some time to fine-tune, and staff to increase in supply to handle a busier crowd.

There is no stopping for Ju Hao. I hear that it will be further expanding to Paya Lebar Square, Serangoon NEX, AMK Hub and Suntec City. Wah.

Ju Hao Xiao Long Bao 聚豪拉面小笼包
Novena Square 2 #01-47, 10 Sinaran Drive Singapore 307506 (Novena MRT)
Tel: +65 6352 0082
Opening Hours: 11am – 10pm

* Disclosure: Daniel’s Food Diary was given a treat for this meal.

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