Singapore – DanielFoodDiary.com

The essence of a good shabu-shabu, other than the soup bases, is the incorporation of quality meats, fresh seafood and vegetables.

And oh, that comforting porridge created by the ‘leftover’ soup at the end of the meal.

Can’t deny that Singapore is a hotpot-lovin’ nation, yet less is talked about Japanese shabu-shabu. It gets its name from the ”swish swish” sounds as diners only need to lightly swish the meats around in the boiling broth before eating.

(Also look out for the DFD promo in which diners can get a FREE dessert of the day. More details at the end of the post.)

Hidden on Level 3 of Paya Lebar Quarter (PLQ) Mall is Makino, a “do-it-yourself” style Japanese shabu-shabu restaurant conceptualised by the team behind Akashi Group (Akashi Japanese Restaurant, Akanoya, London Fat Duck, Gyoza-Ya).

Japanese shabu-shabu (しゃぶしゃぶ) is a nabemono hotpot dish of thinly sliced meat and vegetables boiled in water and served with dipping sauces.

The difference at Makino is that the soup bases are actually quite interesting and varied, created for the local palate as well.

The variety of Japanese soup bases you can find include the Tori Soup (a 36 hours cooked chicken broth), Mentaiko Soup, Tsurai Miso Soup, Kinoko Soup (assorted mushroom), Tonkotsu Soup, Kaisen Soup (Seafood), Kosho Tonkotsu (pepper pork broth), Tomato Soup and even Singapore Laksa.

The soups are placed in a split nabe pot with a divider down the center, so that diners cook with two different kinds of broth at once.

Each pot serves from 2 to 5 pax, and the soups cost from $9 to $12 per side. Here are the recommended soup choices:

Mentaiko Soup
While we have seen mentaiko incorporated in various dishes, having it as a shabu-shabu base certainly sounds very enticing.

Mentaiko (明太子) is made from whole roe sacs of Alaskan pollack, then cured with salt and marinated in various seasonings and spices. When you add them in soup, you get a slight-spicy and savoury taste which is pretty-unique.

The cod roe here is shaped into a fish, which is let it go into the soup during serving then slowly dissolves.

As the soup is already very flavourful, I would recommend adding the plainer tasting ingredients such as fishballs and vegetables, then you get a bit of that sweetness with alluring spiciness.

Tonkotsu Soup
The tonkotsu broth will be certainly be a crowd-favourite. Cooked with pork bones that have been simmered for hours, the result is a creamy, nearly white in colour and flavourful broth.

In fact, it is tasty enough to drink on its own.

Do not worry as the thickness and richness won’t be like the typical ramen, as it is toned down to best complement meat slices and vegetables.

Kaisen Seafood Soup
A dashi soup base cooked with fresh seafood such as prawns for umami flavour. Great to go with seafood such as fish slices, fresh tiger prawns, Hokkaido scallops, seasonal clams, and fish curd.

Tsurai Miso Soup
Add spices and chilli to miso broth provided this soup a richer taste and aroma. Do order some ramen noodles to go along, so that you can cook up some DIY spicy bowl of ramen.

Shabu-shabu is best eaten with a variety of thinly sliced meats and fresh vegetables. With many of the ingredients imported directly from Japan, they are as fresh as they get.

Also take note that the raw meats here are sliced paper thin, and you would just need to swish the slices briefly in the hot stock for a couple of seconds, rather than submerging in them.

I would recommend getting a variety of meats, but do balance it off with some tofu and vegetables such as Tomio aka Dou Miao – Makino grows these fresh bean seedlings organically.

Check out the following recommended hotpot ingredients:

Beef Platter ($52), included with wagyu slices, sirloin slices, chuck tender slices, beef cubes, beef balls, beef tripe, honeycomb tripe, and beef tendon.

Saikoro Steak ($18) – marbled beef steak cubes

Karubi ($16) – short ribs

Buta Menchi – fresh minced pork belly ($8.80) and Tori Menchi ($8.80) – fresh minced chicken

Mentaiko ($16) – pollock roe

Fishball with Roe ($6)

Soft Boiled Marinated Quail Egg ($6)

Yuba ($8) – crispy beancurd skin

Sakana Aburaage ($6) – signature Makino fish beancurd

Yamabushitake ($12.80) – Japanese Lion’s Mane Mushroom; Tamogitake ($10.80) – golden oyster mushroom; Hiratake ($10.80) – ruby oyster mushroom; and Maitake ($12.80) – hen of the wood mushroom. Many of these mushrooms varieties from Japan that are unique and not so common in Singapore.

Gyo Udon ($5.80) – Japanese fish meat udon; and Ramen ($5.80) – Japanese wheat noodles to be pair with the Tonkotsu Soup to create your very own ramen

One thing about shabu-shabu which sets it apart from other kinds of Japanese hot pot meals is that it involves dipping meat and vegetables into a large variety of assorted sauces.

The sauces and condiments (available at $3 per person) include sesame sauce, ponzu, layu (chilli oil), chilli padi, garlic, coriander and more, and a specially-created Makino sauce.

The highlight of the shabu-shabu is the Makino Shabu Zousui ($8) – the ‘ritual’ of making porridge at the end of the meal.

Once the meat and vegetables have been mostly eaten, the leftover broth (I would recommend tonkotsu) from the pot customarily combined with the rice to create a comforting congee which is the perfect end to the meal. You can already imagine how flavourful the bowl would be.

Aside shabu-shabu, Makino’s menu also covers a variety of other dishes like set meals, sashimi and sushi; with fuss-free lunches available from $9.90 onwards.

Recommended ala carte dishes to get include the Gyu Teriyaki Donburi ($25), Shake Mentaiko Donburi ($23), Gyu Niku Inaniwa Udon ($20.80) and Nadare Moriawade ($12.80 onwards) which are their signature avalanche sushi rolls.

More than just shabu-shabu to get your fill of Japanese food.

Makino X DanielFoodDiary.com (DFD) Promo
Get a FREE dessert of the day when diners quote “DFDMakino” upon ordering. Limited to one free dessert per table per transaction.

Promotion valid until 19 Jan 2020 (Sunday).

Makino @ PLQ Mall
Paya Lebar Quarter Mall #03-28/29, #03-28/29 Singapore 409057
Opening Hours: 11:30am – 10pm (Mon – Sun)
https://www.facebook.com/Makino-100572411369293

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

Paradise Dynasty which is known for launching the world’s first eight-colour Xiao Long Bao, has done it again with the introduction of alcohol-infused Xiao Long Bao.

Don’t worry about getting tipsy after having them, as the alcohol is added in small amounts to bring out the best flavours of the meat and broth.

These “Tipsy Surprise Xiao Long Bao” are available for a limited period till 19 Jan 2020 though, only at Funan outlet (#B1-01).

Also look out for the outlet-exclusive promotion, in which you can enjoy these “Tipsy Surprise Xiao Long Bao” at $2.80 (U.P. $18.80) with every order of the exclusive dishes from 10 Dec 2019 to 19 Jan 2020. More on that at the end of the post.)

Do you know that each Paradise Dynasty dumpling weighs 25 grams and is meticulously pleated with 18 folds? All to achieve the perfectly-sized Xiao Long Bao.

The five pieces of alcoholic Xiao Long Bao are also differently coloured, incorporated with a distinctive distilled spirit in every soup dumpling.

Like how beer, wine and whiskey pairs well with food, the alcohol helps to bring out the flavours of the tender meat housed within.

Diners are recommended to start with the lightest flavoured first (Tsing Tao) moving on to the strongest (Martell). Here’s what you can expect:

Tsingtao Beer Dumpling
The cream-coloured Xiao Long Bao contains refreshing Tsingtao Beer with light malty flavour. I thought that the beer flavour was quite pronounced though, and may give you the tender surprise.

Shaoxing Rice Wine Dumpling
Since Shaoxing Rice Wine is commonly used in Chinese cooking, the bold, moderately strong Shaoxing pairs best with the sweetness of the meat.

Red Wine and Cheese Dumpling
The classic Red Wine and Cheese pairing – you get fruity red wine with a semi-firm cheese in the middle. I was more indifferent towards this flavour, and wished for a more melty-cheese so that there is a better blend.

Glenlivet Whiskey Dumpling
Surprisingly, this turned out to be one of my favourites. One of the most famous malts in the world, the single malt scotch whiskey had a light, clean flavour, which also gave the broth inside a nice mellowness.

Martell Dumpling
The cognac dumpling has the fullest-bodied flavour among the five, with the Martell blending quite harmoniously with the juicy meat.

Other than the alcoholic Xiao Long Bao, making an exclusive comeback on the menu are 4 popular favourites:

Pan-fried Chili Crab Bun ($10.80/ 3 pieces)
Previously launched as a Singapore National Day special, the crab meat bun makes a return. The buns look soft and fluffy on the outer exterior, yet with a crisp golden-brown bottom.

Be careful when you open or bite into the bun though, as the inside is with succulent crab meat and substantial amount of sweet chilli crab sauce. Perhaps take a small bite first, then suck the juice out to savour its goodness.

Shanghainese Crispy Duck ($30/half)
If you love your Peking Duck, then you should enjoy this version as well. What you get is beautifully-roasted duck with crispy skin on the outside and tender meat, to be stuffed in fluffy and pillowy pockets of steamed buns.

You can pair this up with long slivers of scallions for a light crunch, and a dip on the sweet hoisin sauce.

BBQ Pork Pastry in Shanghai Style ($5.80/ 3 pieces)
A different take on the dim sum dish of char siu so, where you get saucy char siew meat fillings encased in pastry fried till slightly flaky and golden.

Dong Po Pork ($19.80)
The classic Hangzhou dish of Dong Po Pork, in which the pork is cut till about an inch square, consisting equally of fats and lean meat, fried than poured over with a braised sauce.

Eat it while it is still warm and enjoy the pork melting in your mouth, along with a fragrant taste of Chinese wine.

Paradise Dynasty Funan Promotion
Enjoy a basket of Tipsy Surprise Xiao Long Bao which includes 5 pieces at $2.80 (U.P. $18.80) which also symbolizes effortless prosperity in Cantonese, with each order of the following exclusive dishes: Pan-fried Chilli Crab Bun, BBQ Pork Pastry in Shanghai Style, Dong Po Pork, or Shanghainese Crispy Duck.

The promotion is available exclusively at the Funan outlet from 10 December 2019 (Tues) to 19 January 2020 (Sun).

Paradise Dynasty – Funan
Funan Mall #B1-01, 107 North Bridge Road, Singapore 179105
Tel: +65 6805 1642
Opening hours: 11am – 10pm Last order 9:30pm (Mon – Fri), 10:30am – 10pm Last Order 9:30pm (Sat, Sun & PH)

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

Singaporeans should be familiar with the popular Taiwanese street food kiosk – Shihlin Taiwan Street Snacks 士林台灣小吃, known for its XXL Crispy Chicken and Handmade Oyster Mee Sua.

Other must-have Taiwanese snack items there include Crispy Floss Egg Crepe, Seafood Tempura and Sweet Plum Potato Fries, which continue to be favourites among customers.

For deep-fried chicken lovers, look out for the next NEW item – Flaming Thick Cut Honey Chicken, to be introduced exclusively at the Paya Lebar Quarter outlet (#B2-K9).

What you get is a big piece of boneless chicken breast, deep-fried with crispy coating, glazed with honey, then flamed for added caramelisation. Here’s more:

Thick Cut Honey Chicken ($4.90)
The Thick Cut Honey Chicken contains a large piece of boneless chicken breast, marinated with a special recipe, coated with imported flour then fried to a golden-brown crisp.

The chicken breast fillet is specially cut into a thick slice of at least 2cm, and remains succulent and tender after deep-frying.

Interesting to know that a special fryer is used, and each chicken piece requires 5 minutes to be cooked so that it is crispy on the outside and cooked through in the middle.

After which, the piece would be coated generously with honey, so that you get the fragrant-sweetness on the outside, along with juicy bite.

Take note that the store does not recommend cutting up the chicken piece so that customers can enjoy the succulence to its fullest.

Flaming Thick Cut Honey Chicken ($5.50)
Between the two options, I would recommend getting the flame-grilled option, which gives the chicken a touch of smokiness and delectable glaze.

The honey will be slightly caramelised and turn into a beautiful and rich golden-brown colour.

Tamarind Nitro Beer ($4.90)
Pair up the Thick Cut Honey Chicken with the newly introduced Tamarind Nitro ‘Beer’. This is a 0% alcohol beer, and so is suitable for all ages to consume.

As this is nitrogen-carbonated, you get this cooling waterfall of tiny bubbles within, along with a fluffy white layer of foam at the top for added creaminess.

The chilled Tamarind Nitro Beer is refreshing with a tropical twist, and tasted sweet and tangy at the same time.

Paya Lebar Quarter Outlet Promotion on 12.12.19
On the 12th of December (Thurs), there will be a few exciting promotions rolled out at Shihlin Taiwan Street Snacks Paya Lebar Quarter outlet.

The first 12 customers of the day will get a FREE Tamarind Nitro Beer drink; while the next 120 customers will be able to purchase the drink at only $1.20 (usual price: $4.90).

Shihlin Taiwan Street Snacks
Paya Lebar Quarter #B2-K9, 10 Paya Lebar Road Singapore 409057
Opening Hours: 11:30am – 9:30pm (Mon – Sun)

* This entry is brought to you in partnership with Shihlin Taiwan Street Snacks.

Have you heard about the snaking queues that Kanada-Ya is attracting in Japan and London?

Now Singaporeans can experience Fukuoka’s ultimate ramen chain as it launches its flagship outlet at Paya Lebar Quarter Mall (PLQ)

You must taste their multi-awarded Truffle Ramen – which I think is probably the best soup-based Truffle Ramen in Singapore, featuring a rich and flavourful pork bone broth boiled for 18 hours.

I first experienced the Truffle Ramen at Kanada-Ya’s outlet at Piccadilly, London, and was hoping it would come.

Wishes do come true, and happy to announce that the taste here is quite consistent.

What makes the soup base special is the added secret sauce, hand-made by Kanada-Ya’s founder Mr. Kanada – a former pro keirin racer-turned-self-taught chef. This sauce is imported directly from the original restaurant in Japan to safeguard its authenticity.

A little on its background: Kanada-Ya began in 2009 in the small town of Yukuhashi, Fukuoka, Japan, the founder’s home town. Since then, the ramen brand has spread to 13 international outlets – 2 in Japan, 3 in London, 6 in Hong Kong, 1 in Barcelona, and now to Singapore.

For many years, it was voted Best Ramen in Fukuoka Prefecture by the Japanese Food Critic site Tabelog. In London, it was once ranked as the No. 1 Ramen Restaurant.

Visit the new Singapore outlet and find out what their famous range of ramen is all about.

You’ll get to taste its popular side dishes, plus other menu items (such as Gyu Don and Chicken Teriyaki Don) to complete your Kanada-Ya experience.

Truffle Ramen ($22.90 for basic, $24.90 for regular, $26.90 for special)
This truffle-centric ramen is London’s favourite, a simple yet stunning Hakata style ramen topped with belly chashu, asparagus, and nori.

The distinctive aroma will definitely ‘arrive’ before the bowl does as diners wait in anticipation.

Its fragrance and flavour come from the black truffle oil mixed with the signature tonkotsu soup base, and the black truffle jelly topping made with black truffle paste.

Even the chashu is truffle marinated for that ultimate truffle flavour.

Equally important as the soup base, Kanada-Ya’s noodles are made using a specific type of wheat flour with exact protein content and alkaline salts.

As a result, you get firm yet springy noodles to pair with their signature pork bone broth. If you like the thin and long Hakata style noodles with a firm bite, this will be right up your alley.

Only 20 bowls of Truffle Ramen are available daily. Make sure to catch this limited item.

Chashu Tonkotsu Ramen ($16.90 for basic, $18.90 for regular, $20.90 for special)
For the most classic bowl, go for the Kotteri Tonkotsu Ramen which features Chef Kanada’s original recipe.

A deluxe version of Kotteri Tonkotsu Ramen, the Chashu Tonkotsu Ramen includes a generous portion of collar instead of belly chashu.

Apart from the tender pork, it includes wood ear fungus mushroom, nori, and chopped spring onions, Hakata-style ramen, all complementing the deep and flavourful pork bone extract.

Go for the special and get an additional Hanjuku egg, 1 slice of chashu, and 1 big nori.

Even if you have had many tonkotsu ramen in Singapore, I think you should find this version unbelievably milky and lightly-frothy, tasty enough to finish the entire bowl on its own.

Spicy Yuzu Ramen ($16.90 for basic, $18.90 for regular, $20.90 for special)
This is one of the top-sellers from the Hong Kong outlet, which combines its signature pork bone broth with corn-fed chicken broth for the soup base.

The Hakata-style ramen is topped with tender collar chashu, bean sprouts, chopped spring onions, pickled red onions, nori, and a home-made spicy miso paste.

This Spicy Yuzu Ramen delivers a kick of heat balanced with the refreshing citrusy scent of yuzu.

I enjoyed that the spiciness was just nice and not over, such that you can still relish the original flavours of the broth.

Wasabi Mayo Gyoza ($6.90)
As the most popular side dish for ramen, gyoza gets an upgrade with a drizzle of Kanada-Ya’s home-made wasabi-flavoured mayonnaise.

You get 4 pieces of gyoza, all locally-made following a Japanese recipe for that authentic taste.

For purists, get the “naked” gyoza without the dressing for $5.90.

Chicken Karaage ($7.90)
Add a crunchy layer to your meal with Chicken Karaage, a serving of large chunks of chicken deep-fried.

Crispy on the outside, juicy on the inside, this home-made fried chicken is a classic side dish to pair with your ramen of choice.

Crab Cream Korokke ($9.90)
The crunchy pair of croquettes is made with mashed potato, seasoned and shaped to encapsulate a crab meat cream.

As you bite into it, you’ll feel the richness of the filling without it being overpowering in taste and texture.

Oyster Age ($8.90)
Get a couple of breaded oysters, cooked with precision to ensure the oyster is still juicy in the centre.

These sweet oysters are imported from Japan, and sports a hint of sea salt flavour.

Opening Special: Enjoy 100% unlimited cash rebate on your first meal at Kanada-Ya Singapore
In celebration of the opening of its first outlet in Singapore, Kanada-Ya will be offering 100% unlimited cash rebate via the Kanada-Ya app.

Download the app, join as a member, and customers can enjoy the cash rebate with no minimum spend and no cap. Available from 13 to 15 December 2019 only.

Kanada-Ya Singapore
10 Paya Lebar Road, #03-30, Paya Lebar Quarter Mall (PLQ) Singapore 409057
Opening Hours: 11am – 10pm (Mon – Sun)
https://www.facebook.com/kanadaya.sg

* This entry is brought to you in partnership with Kanada-Ya.

“Dong Dong Dong… one, two, three… Kuishin Bo”

If you have dined at Kuishin Bo at Suntec City, you would recognise this catchy trademark announcement played out which is a signal for diners to head for the limited special food items.

Translates as “food connoisseur” in Japanese, Kuishin Bo serves up over 200 varieties of buffet items, and is a popular destination place for Japanese food and seafood lovers.

Well, other than the special items, Kuishin Bo is also popular for its luxurious Zuwaigani (a variety of snow crabs), selection of sushi and sashimi items, plus a wide array of hot dishes and desserts.

This includes favourite Japanese dishes such as tempura prawns, eel, kaminabe (paper steamboat), oden, cha soba and udon.

To get there, head up to Level 3 of Suntec City North Wing, somewhere near the Sky Garden side.

As we dive into the winter months, reserve your table and catch Kuishin Bo’s special Hokkaido Winter (Yuki) spread.

Diners can celebrate these joyous months and treat yourself to this seasonal buffer of premium Japan-sourced ingredients from scallops to salmon roe, Nisihiyama ramen, potatoes, hokke (Atka mackerel), and pumpkin mochi.

If you are already thinking of making your Chinese New Year 2020 reservations, you will be happy to know that there is complimentary Yuzu Salmon Yu Sheng for customers dining between 14 Jan – 8 Feb 2020.

Catch 18 new Hokkaido dishes and over 200 buffet items from now until the 9th of February 2020. Here’s more:

Zuwaigani (Snow Crab Legs)
Crab lovers love how meaty this variety so take advantage of what Kuishin Bo has to offer. These delicious snow crab legs are perfect show stoppers for every buffet spread.

This premium crustacean, sought after as a winter delicacy, is prized for its luxurious, delicate texture and sweet flavour notes.

XO Hokkaido Kaisen Chahan
Pair the snow crab legs with some fragrant fried rice infused with the flavours and aroma of garlic.

In keeping with the theme, they incorporated juicy morsels of scallops and crab meat into the rice. The signature XO sauce adds an interesting slightly spicy-seafood taste to this rice dish.

Imo Mochi
Have a taste of the famous traditional snack in Hokkaido. This Japanese-style potato-filled mochi has a wonderfully smooth mouthfeel and chewy texture.

The creamy taste of potato is complemented with the accompanying sweet sauce.

Tokachi Potato Croquette
Here’s another way of enjoying the premium potatoes from Japan. The Tokachi Potato Croquette is specially made with Tokachi potatoes, blended with a mix of vegetables.

The crunchy exterior balances the soft, creamy texture inside making this the perfect starter.

Tori Zangi with Negi Sauce
Those who crave for the comforting taste of juicy fried chicken can order the Tori Zangi, a Hokkaido-style fried chicken.

This crunchy poultry dish is like your favourite Tori Karaage, and comes with Negi sauce – a leek-based dipping sauce to enhance the umami taste.

Jingisukan (Genghis Khan)
Add some grilled meats to your spread and try the Jingisukan, a Japanese-style grilled mutton.

Satisfy all meat cravings with this well-seasoned meat, grilled to achieve that nice smoky aroma and caramelised taste. Enjoy it with accompanying mix vegetables to balance the flavours and textures.

Hokke Yaki
The most famous fish in Hokkaido – Atka mackerel finds its way to your plate. Savour it in its simplicity seasoned with salt to bring out its natural flavours.

Hokkaido Potato Pizza
The iconic Italian pizza gets a Japanese twist with the Hokkaido Potato Pizza. Freshly made dough is basted with tomato sauce, then topped with chunks of Hokkaido potato, ham cubes, and a mix of vegetables.

It is covered in a blanket of cheese then baked ‘til it melts.

Kitami Shio Yakisoba
In the mood for some noodles? Prepared Kitami-style (lightly seasoned with salt, added with vegetables such as onions), these Japanese noodles are stir-fried over high heat to give the noodles just the right tenderness.

Then it is topped with crispy onion rings (fun fact: Kitami is Japan’s largest onion producer), mixed with assorted vegetables and meat to make it filling and flavourful.

Mini Kaisen Don
The mini Kaisen don offers you freshly prepared sushi rice topped with assorted seafood. You get succulent chunks of salmon, sweet shrimp, scallop, and the prized salmon roe. I liked that it comes in a small bowl… so that you can leave space for other stuff such as the sashimi and sushi.

Sapporo Ramen Salad
Throw in this salad as a side dish or have it as a light meal. This Sapporo-style dish uses ramen noodles mixed with assorted vegetables, shrimp roe and egg.

Together they are slathered in a citrusy yuzu-based sesame dressing to marry all the flavours together.

Pumpkin Mochi Zenzai
Sweet tooths are treated to an exciting line up of desserts from chewy good mochis to delectable mango cheese cakes.

A cascading chocolate fountain provides interactive fun for those who can’t live without chocolate.

For Japanese-style dessert, go for the Pumpkin Mochi Zenzai, a red bean dessert served with a sprinkling of pumpkin mochi.

The chewy mochi are filled with sweet pumpkin paste, made from pumpkins sourced from Hokkaido to preserve the authenticity of flavours.

*Yuzu Salmon Yu Sheng
A complimentary Yuzu Salmon Yu Sheng will also be given to diners dining between 14 Jan – 8 Feb 2020*.

If you would like to try something different from the usual sweet plum sauce for your Yu Sheng, then go for this with unique Yuzu dressing.

Enjoy the Yu Sheng for its zest and refreshing tanginess, which lifts the taste of the cut vegetables.

Festive Pricing for Kuishin Bo (3 Dec 2019 – 9 Feb 2020)
Lunch Mon – Fri: Adult $37.90++, 60mins Lunch $26.90++ Child $18.90++
Lunch Sat, Sun & PH: Adult $39.90++, Child $18.90++

Dinner Mon – Thu: Adult $59.90++, Child $22.90++
Dinner Fri, Sat, Sun: Adult $63.90++, Child $22.90++
Dinner Festive Season (21 Dec – 1 Jan): Adult $68.90++, Child $22.90++
* Senior Citizen: Less 10% of adult’s pricing

Kuishin Bo
Suntec City, North Wing #03-334, 3 Temasek Boulevard Singapore 038983
Tel: +65 6341 9200
Opening Hours: Lunch 11:30am – 3pm Last Order 2:30pm, Dinner 5:30pm – 10pm Last Order 9:30pm
https://www.facebook.com/KuishinBoSingapore

* This entry is brought to you in partnership with Kuishin Bo.

Ready for a brand-new exciting sushi concept? The popular Sushi Express sets to redefine the sushi conveyor belt dining experience with the launch of Sushi Plus.

True to its name, “Sushi Plus” offers a variety of sushi PLUS a lot more… from sashimi, donburi, udon, fried food items to kushi (grilled skewers).

Some special things to look out for include Sea Urchin Cream Croquette (yes, Uni!), Cheese Massago with Tamagoyaki, Jumbo Caramelised Salmon, to Seared Beef Sushi.

Prices remain very affordable, starting from $1.50 per plate.

Located at Bugis Junction Level 2, Sushi Plus (a play of words 寿司家) features a wide selection of your favourite authentic Japanese cuisine, in a modern, high-tech Japanese concept featuring a state-of-the-art ordering system.

Sushi lovers will enjoy fresh, premium quality ingredients at moderate price points – all with seamless technology integration.

Just scan the QR code, order from the online menu, and the food will arrive in a sushi train right to the table.

If not, you can always look out at the conveyor belt for the sushi staples, interesting items and specials. Hungry already? Here are some of the recommended Sushi Plus items to order:

Jumbo Caramelised Salmon ($2.50 per piece)
Get an upsized salmon with this item without hurting your wallet. This features a large piece of fresh salmon, topped with sweet mayo then torched.

Sink your teeth in the fresh, succulent fish meat while indulging in the charred aroma of the caramelised exterior. What I liked was that there was a small piece of lemon included, for that touch of tanginess to balance out the sweetness.

Triple Flavour Salmon Selection ($5.00)
Good things come in threes – and more value for the buck. Other than the Jumbo Caramelised Salmon, you also get two others with cheese and mentaiko.

Fried Shrimp Sushi ($2.00)
Get a piece of crispy deep-fried breaded shrimp laying over a block of sushi rice. The vinegary taste of the rice complements the sweetness of the shrimp, with an umami taste from the crunchy breading and a strip of nori seaweed around it.

Mentaiko Scallop Sushi ($2.50 per piece)
For fans of scallop, this is a must order – you get a pair of fresh scallops on top of sushi rice.

Sharing the billing with the scallops is the luscious mentaiko slathered over them, adding a slight-spicy twist to the natural scallop taste.

Seared Beef Sushi ($3.00)
An order gives you a pair of thin sliced beef strips resting on some sushi rice. The quick sear on the meat results in a savoury grilled taste.

Fried Shrimp Roll with Flying Fish Roe ($2.50)
Like a California Maki, but added with a filling shrimp roll in the middle, beautifully presented on a plate. The generous dollop of flying fish roe makes this a value-for-money item in the menu.

Assorted Sashimi – Salmon & Scallop ($6.50)
Can’t decide what to order? Get the assorted sashimi to satisfy both your cravings for salmon and scallop.

The freshness of the pink salmon and scallops shine through this dish, perfect for sharing.

Otherwise, you can get an assortment of salmon & yellow tail ($8.50), thick cut salmon sashimi ($3.50) or yellowtail sashimi ($6.50).

Garlic Clam Udon ($4.50)
Warm up your tummy with the Garlic Clam Udon, a refreshing blend of tender udon noodles and the potent taste of garlic, wrapped around a heap of salty clams.

Pork Belly Udon ($5.50)
A variation of the above, except this comes with two slices of tender pork chasiu, buttered corn, seaweed and half a Ajitama egg on comforting soup.

Seared Beef Cubes ($4.00)
Like what you get on the street markets in Japan and Taiwan, steak lovers will enjoy an order of these seared bite-sized beef cubes, sporting that robust, meaty taste from the simplest of seasonings.

Grilled Tiger Prawns ($4.50)
Now on a reduced price, this pair of grilled tiger prawns will satiate your craving for yummy, grilled seafood.

Skewered, these prawns are perfect for nibbling in one bite or two.

Spicy Fried Wings ($3)
Perfect as a starter, the Spicy Fried Wings include 3 pieces of wings – breaded and deep-fried to create that crunch.

Inside, the wings remain juicy and flavourful with authentic Japanese seasonings.

Cheese Masago with Tamagoyaki ($1.50)
Probably a favourite for many, this is a dish of sweetened Japanese rolled omelette like mini bars of golden pillows, topped with torched cheese and masago – capelin roe for the splash of orange.

Fried Sweet Corn Croquette ($2)
This one can be shared as it has 3 pieces of croquettes, enveloping some sweet corn inside while the exterior is a delightful crunch.

New Item: Sea Urchin Cream Croquette ($3.00 for 2 pieces)
These deep-fried croquettes now come with a luscious filling – Uni. The pieces remain crisp on the outside, sensationally creamy on the inside with distinct flavour of the sea urchin.

A must-get, but take note this comes in limited quantities daily.

New Item: Black Sesame Molten Lava Cake with Vanilla Ice Cream ($7.00)
Time of pause your sushi and get some sweets. Try the Black Sesame Molten Lava Cake prepared a la mode with a scoop of creamy vanilla ice cream.

If not, get your fill of other desserts such as Taiyaki Custard ($3.50), Japanese Skewered Rice Cake ($3.50), Japanese Red Bean Stuff Pancake ($3.50), or a small tub of Häagen-Dazs ice cream at only $3!

Sushi Plus Opening Promotion
Get a $10 dining voucher for your next visit with every $25 spent at Sushi Plus. Promotion from 15th Dec 2019 till 31st Jan 2020.

Sushi Plus
Bugis Junction #02-53, 200 Victoria Street, Singapore 188021
Opening Hours: 11am – 9:30pm (Mon – Sun)
https://www.facebook.com/SushiPlusSingapore

* This entry is brought to you in partnership with Sushi Plus.

One of Singapore’s favourite udon shops Tamoya Udon, has opened a brand-new outlet at Plaza Singapura Level 6, offering an exclusive Truffle Tonkotsu Udon.

Can you smell it already?

Popular for its signature chewy udon handmade in-stores daily, Tamoya currently has another outlet in Liang Court, though that branch is set to close coming 2020 due to a revamp of the mall.

A little on its background: Tamoya was established in 1996 by Chef-Founder Tamotsu Kurokawa, and currently has 17 outlets worldwide. The brand had a stronger fanbase after he was crowned the “Sanuki Udon Champion” in a reality cooking show in Japan.

While there are many different variants of udon, Tamoya offers the Sanuki Udon which is characterised by its firm, chewy texture; achieved by using a specific types of flour (a proprietary mixture of 3 different flours), which is specially imported directly from Japan.

There are varied recommended ways of enjoying Udon noodles. The most classic ways are Kake Udon ($6.90) in which the noodles are served in a flavourful bonito-based soup stock; or Kama-tama Udon ($7.80) of udon accompanied with egg.

As these udon are on the plainer side, customers typically add on toppings such as the free unlimited condiments (tempura crumbs, seaweed, grated radish, ginger etc) and various tempura sides (starting from $1).

Here are more Tamoya’s bowls of goodness not to be missed:

Truffle Tonkotsu Udon ($11.80)
Truffle noodles continue to be trend, with the introduction of this aromatic Truffle Tonkotsu Udon.

The soup base is prepared by cooking pork bones for a number of hours, resulting in a creamy-white and flavourful broth.

This bowl is then drizzled with fragrant white truffle oil, with topping of black truffle paste for that characteristic flavour and intensity, immediately giving the noodles a ‘lift’ and addictive slurp.

Other ingredients include tender chashu slices, mushrooms, corn, spring onion, nori and half an ajitama egg.

All these for the price of $11.80 nett, is a really good deal.

Tamoya’s Beef Sukiyaki Udon ($12.80)
For those of you who miss Tamoya’s Beef Sukiyaki Udon ($12.80) and Pork Sukiyaki Udon ($11.80), both are making a hot comeback on the mainstay menu.

The Beef Sukiyaki Udon included accompaniments of Chinese cabbage, carrots, green onions, shiitake mushroom, and enoki mushroom.

There are 3 ways to enjoy sukiyaki udon: dip the chewy udon into the oozy egg mixture; immerse the udon in the soup for one minute to get a softer texture; or mix an egg with the soup and udon to enjoy them together.

However, as the Sukiyaki broth is generally very rich, I would recommend taking small sips of the soup paired with the tender beef slices, rather than drinking it in whole spoonful would make it more enjoyable.

Pork Sukiyaki Udon ($11.80)
Similar, this Sukiyaki Udon comes with juicy slices pork alongside a colourful assortment of vegetables in one simmering pot.

Similar, break the soft-boiled egg at the side, and dip some of those pork slices for a delicious, smooth coat.

A comforting dish of tender sliced pork, warm slippery udon noodles in savoury broth… what’s there not to love?

Sanuki Beef Egg Udon ($11.20)
This is Tamoya Singapore’s best-seller. A classic bowl of chewy noodles cooked in fragrant bonito soup with tender beef slices.

Before eating, break the onsen egg to add more oomph to the combination.

Let some of the egg coat on the pile of thinly shaven, tender beef – simmered in a braising sauce so that the meat stay slightly sweet and soft.

Black Garlic Tonkotsu Udon ($10.80) and Black Garlic Tonkotsu Ramen ($11.80)
Tamoya’s signature springy udon noodles with rich and creamy tonkotsu soup boiled for long period of time.

On the surface of the soup is house-made black garlic oil (aka ma-yu), which lends the broth a distinct fragrance and more complex blend of flavours. This accentuate the depth of tonkotsu soup, adding an earthy savouriness.

Added with pork char siu, bamboo shoots and ajitama egg.

Even if you are not in an udon mood at all, there is the ramen option with long and thin Hakata-style ramen.

Tamoya’s Crispy Tempura
Complete your udon meal by pairing with a piece or two of crispy fried tempura items.

Expect Fried Chicken ($2.00) Chicken Cutlet ($2.20), Fried Horse Mackerel ($2.20), Vege Croquette ($1.60), Fried Pumpkin ($1.20), Eggplant ($1.20), Mushroom Skewer ($1.20), Sweet Potato ($1.00), and Crabstick ($1.20).

The 3 most popular tempura pieces are the Fishcake ($2.20), Ebi Prawn ($2), and Kakiage ($2.00) made of onions, carrots, pumpkin and green pepper. Oishii!

Tamoya Udon – Plaza Singapura
Plaza Singapura, 68 Orchard Road #06-11/12, Singapore 238839
Opening Hours: 11.30am – 9.30pm (Mon – Sun)
https://www.facebook.com/tamoya.sg

Tamoya Udon – Liang Court
177 River Valley Road, Liang Court Shopping Centre, #01-32, Singapore 179030
Opening Hours: 11:00am – 9:30pm (Mon – Sun)

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

Beside bubble tea, Taiwan is also quite known for quality coffee and cafes.

All the way from Hsinchu in Taiwan, Wells Café 井井咖啡 has set up a temporary pop-up store at the NTUC Income Centre. You might have also come across its other outlet at Jalan Chow Thye, Georgetown if you have been to Penang.

Inspired by the word 井, which looks like paths crossing, Wells Café aims to be the intersection of such paths.

For a start, the place is small as it is mainly a takeaway kiosk.

However, the baristas are more than happy to explain to you how their beans are roasted, and the different notes of the coffee that you’ll be expecting. The passion they have for coffee is admirable.

I was recommended the Cappuccino (Hot $4.50, Cold $5.50) for something with a higher coffee content.

True enough, it was smooth and had hints of chocolate and orange peel. I appreciated that even after a while, the coffee was not too “stale” to swallow.

According to the barista, all the coffee beans are brought in directly from Taiwan.

Something that caught my eye was the Wells’ Black Bean Tea (Hot $5, Iced $6), which is not commonly seen in cafes.

This non-caffeinated drink helps in the detox of the body and water retention issues. Similarly, the black beans are of Taiwanese origin and flown directly to the café.

The drink had nutty and black sesame notes yet was very light on the palate. It seemed like the perfect drink after a heavy lunch. I thoroughly enjoyed the flavours in this drink.

Wells Café is also partnering with NTUC Income’s community development and involvement arm – OrangeAid.

1% of their revenue will go to the Income OrangeAid Future Development Programme which helps youth from low-income households.

Their beans are also available for purchase at the pop-up kiosk.

Wells Café is only here until Feb 2020, but rumour has it that they may open another pop-up booth somewhere in Singapore depending on the response.

During this festive season, enjoy a 20% discount for any item purchased at Wells Café. Offer ends the 31st of December 2019.

Wells Café 井井咖啡
75 Bras Basah Road NTUC Income Centre Singapore 189557
Opening Hours: 8:30am – 4:30pm, (Mon – Fri), Closed Sat, Sun

* Written by DFD’s Café Correspondent @__sy_g. Songyu is a food and travel blogger whose hobby is uncovering hidden hipster cafes. DFD paid for food reviewed unless otherwise stated.

Fans of Woodlands Sourdough were probably devastated upon hearing the closure of the previous outlet located in Serene Centre. (That shop has been replaced by Microbakery Bakery & Kitchen.)

But good news, owners Chalith and Nur are back at a brand-new location in Upper Thomson.

Woodlands Sourdough is known for their sourdough bread and brownies, which we argue may probably be one of the best in Singapore.

Unlike other bakeries, the sourdough here is on the dense side, with a slight sticky texture on the inside.

If you are new to their bakes, the owners assured us that the bread is fully cooked despite the texture.

The new outlet bears some resemblance to their previous outlet, with racks of bread and display trays full of bakes.

With the white walls and the interior decorations, it felt like a bakery-café in San Francisco for that split second.

Apart from the usual brownies such as the Rye Hazelnut Almond Brownie ($5.50), some new items include the Tartine ($8) which is essentially a slice of their signature sourdough bread topped with fresh mozzarella, pesto and salad greens served alongside some roasted tomatoes.

What caught my attention was the Treacle Tart and Apple Tart ($5 each).

The treacle tart, a classic British dessert, is usually made with breadcrumbs and syrup.

Woodlands Sourdough’s rendition is topped with pecans which gave the tart a nice roasted flavour and aroma. Slight warning, some may find this tart on the heavy side.

However, the Apple Tart was definitely less dense compared to the treacle tart. It also had a crumblier texture and was probably my favourite item due to the apple fragrance.

The glazed apple on the top had a slight sour tinge which went well with the entire tart, balancing out the slight sweetness of the tart.

To wash it all off, the Cold Brew Tea ($5) was a perfect choice.

The slightly roasted rice fragrance resembled the notes of a Genmaicha was especially refreshing on a hot day.

Woodlands Sourdough has also brought back some items such as the Not Cross Bun ($4).

This vegan bun is packed with ingredients such as currant, fresh orange and ginger. If you choose to dine-in, the Not Cross Bun will be served with butter and jam ($6).

The bun had slightly spicy notes, probably due to the addition of the Allspice powder.

Other bakes at Woodlands Sourdough include Whole Wheat Banana Walnut Date Tea Cake ($5.50), Rye Chocolate Prune Tea Cake ($5.50) and Spelt Lemon Sesame Tea Cake ($5.50).

Some items may only be available on certain days so do check their Instagram page before heading down as they post a dedicated menu for each day.

Woodlands Sourdough
183 Upper Thomson Road, The Longhaus #01-03 Singapore 574429
Opening Hours: 8:30am – 5pm (Thurs – Sun), Closed Mon – Wed
https://www.facebook.com/WoodlandsSD/

* Written by DFD’s Café Correspondent @__sy_g. Songyu is a food and travel blogger whose hobby is uncovering hidden hipster cafes. DFD paid for food reviewed unless otherwise stated.

Hui Lau Shan 許留山 is possibly Hong Kong’s most visible dessert store, known for their ‘kwai ling ko’ and mango treats.

This used to be the first thing I eat in Hong Kong for several of my trips (because it was located at the airport), especially the cold Mango Sago Pomelo, with coconut milk topped with a big scoop of ice cream.

Now… the good news is Hui Lau Shan is making its return back to Singapore.

The millennials may not remember that the brand was once at Orchard Road, located at International Building (was it 2009 or something?)

However, the lack of demand, high pricing and disparity with the Hong Kong standard caused it to make a rather quick exit.

The Singapore outlet will be located at the basement of Chinatown Point (near Taikoo Lane Hotpot), and Serangoon NEX.

Some background: Hui Lau Shan is a dessert specialist founded in Hong Kong since 1960s, known to sell Chinese herbal tea.

After they created the trendy Mango Sago, it became a popular dessert in Hong Kong, and continues to remain as its most iconic item.

The brand is best known for its Mango series made from Carabao Mangoes, with a huge range of mango puddings, mango sago, mango jellies, mango glutinous balls and drinks.

The drinks come in layers of coconut, hashima jelly aloe, aloe vera, red bean, ice cream or fruit puree depending on your selection.

Colourful, delectable and will send thrills as you enjoy a drink with fresh fruit bits of mango and strawberry.

But they have been known to be pricey, and there is much competition from similar mango dessert stores.

Singapore’s bubble tea game is still going strong, with Jay Chou endorsed-brand Machi Machi opening up in 2020. (On that note, HLD Dragon Ji Long Tang from Taipei is also heading down in Singapore at Centrepoint.)

It was not reported if Jay Chou himself is an owner of the brand, but Machi Machi is apparently named after his wife Hannah Quinlivan’s pet Pomeranian.

The bubble tea got even more famous after it was featured in Jay Chou’s MTV “说好不哭 Won’t Cry” (ah, how smart) , leading to insane long queues for its Shanghai opening.

Local singers JJ Lin and Hong Junyang are said to be big fans of Machi Machi as well.

Moving away from just offering the typical bubble tea, Machi Machi is known for its “’God of Cheese Tea”, serving up cold tea with a layer of milk and cream cheese foam on top, somewhat like a dessert in a drink.

Over in Singapore, the recommended signatures include Fresh Strawberry Latte with Panna Cotta in a bottle ($7.00), Black Milk Tea with Cheese Foam ($5.50), Black Tea Latte with Panna Cotta ($7.00), Fresh Fruit Jasmine Green Tea ($6.50), and Black Milk Bubble Tea ($4.80).

The Fresh Strawberry Latte with Panna Cotta features caffeine-free latte made with fresh strawberry and soft panna cotta at the bottom of the bottle, packed in the pretty ‘Machi Machi Bottle’.

Light and refreshing.

If not, get the Black Milk Tea with Cheese Foam named “Cheese Tea God” by Taiwanese Media outlets, containing super frothy, thick cream cheese foam on top of the tea.

Machi Machi Singapore is anticipated to open in Singapore early 2020, location to be at 25 Arab Street (where The Hangar used to be located at).

Machi Machi
25 Arab Street Singapore 199724
Opening Hours: 11am – 9pm (Mon – Sun)
(Opening early 2020 in Singapore)

When you talk about some of the best White Pepper and Chilli Crabs in Singapore, No Signboard Seafood will certainly be a shoo-in.

Famed for its crab and seafood dishes, No Signboard Seafood had humble beginnings in 1970s when founder Mdm Ong Kim Hoi started a seafood hawker stall at Mattar Road Hawker Centre.

It currently has an overseas branch at Shanghai, and four outlets in Singapore – the original at Geylang, Esplanade, The Central (Clarke Quay) and Esplanade Mall.

The outlet at Esplanade Mall is an ideal venue for locals and tourists craving for East-Meets-West style seafood delicacies with a view, and it has recently revamped both its interior and menu.

Its décor takes on a spacious contemporary look, with a view of the open kitchen. Look out at the ceiling and you would spot an electronic river with ‘fishes’ swimming through the top.

More effort has been placed on the dishes’ presentation, to appeal to younger diners looking for an insta-worthy meal as well.

Discover your next favourites from their revamped menu – melding Chinese dishes with Japanese and Western influences.

You will find signature and new dishes such as the Alaska King Crab with Lobster Infused Steamed Egg, Wagyu Beef Cube in Sichuan Style, Pan Seared Foie Gras with Cherries, and Japanese Uni with Oba Leaf Tempura, stylishly plated to elevate your dining pleasure.

Here are some of the No Signboard Seafood recommended dishes, some exclusively available only at the Esplanade Mall outlet:

No Signboard White Pepper Alaksa King Crab ($23 per 100g)
This is perhaps No Signboard Seafood’s most iconic dish, so much so that Madam Ong is often credited for creating the White Pepper Crab dish in Singapore.

The idea came about because many restaurants were offering the black pepper version, and the white pepper crab would be more unique, flavourful and still bring out the natural flavours of the crab.

I thought that what makes this stand-out was that there was a distinct fragrance and taste of the white pepper, but it does not overwhelm the sweetness of the meat.

Imagine the sensation when you suck the juices off the succulent and meaty crab legs, with that touch of mild peppery-kick.

The crabs also come with a base of Korean rice vermicelli, something you would find in a dish of japchae. The vermicelli is simmered with the crab and sauces for some time, so that it absorbs those flavours, while still staying slightly firm and chewy.

Chilli Sri Lanka Crab with Macaroni ($10 per 100g for medium crab, $13.80 per 100g for large crab, $128 for Dungeness crab)
You often find tomato ketchup in other version of the Singapore Chilli Crab, but No Signboard Seafood’s take is created with an own Peranakan-inspired recipe with herbs and spices. The recipe has been maintained over the years.

What you get is a slurp-worthy and rather eggy version of the sauce, slightly on the sweet side and not too spicy.

Worthy of mention are the mantou which are larger than usual, no less crispy and still very fluffy on the inside.

Interesting to know is that the crab sauce is also wok-fried together with macaroni, which is quite an unusual take.

Seasonal Fish in Claypot (Seasonal Price)
This turned out to be one of my favourite dishes. Cooked in a pot which allows the heat and moisture to circulate, the fish was tender, juicy, and evenly cooked.

Instead of the typical thick sauce as a base, and you can almost treat this like a soup dish, complete with white peppery punches that is quite shiok.

The other accompanying ingredients such as the beancurd skin and fried yam after simmering and absorbing all that sauce, were very enjoyable as well.

Duo of Hyogo Oyster ($28)
Oysters from the Hyogo Prefecture of Japan are known for their strong sweet and fruity flavours, aside from being famous for their large size and higher meat-to-shell ratio.

Order a duo of this Japanese delicacy and experience two unique taste profiles – one topped with cheese and baked, the other deep-fried with spikes of wasabi.

Steamed Prawns with Garlic Puree ($5 per live prawn minimum order 8; $13 per king prawn minimum order 4)
I would say this is an East-meets-West style that I never quite experienced before.

For diners to indulge in the succulence of these fresh prawns, their natural sweetness blending with the aromatic flavour of pureed garlic. Available two ways using live prawns and King prawns.

Gold Karat Leaf on Japanese Wagyu Beef ($99 for 110g; $188 for 220g)
Take your meat-eating to the next level with this rendition of gold karat leaf on Wagyu beef. Prepared with premium BMS 4-5 Grade Japanese Wagyu beef, this dish will satisfy you creamy white fat marbling cravings.

Indulge in its mouth-watering flavour and buttery softness without being overwhelmingly rich.

Braised Cabbage with Chestnut in Saffron Sauce ($25 medium, $48 large)
Complement your specialty seafood dishes with this recommended vegetable dish, prepared with fresh cabbage braised until very tender yet mildly crisp.

Adding another layer of flavour and crunch are chestnuts blended together in a saffron sauce. Choose from between two sizes to cater to your dining preference.

Homemade Beancurd ($28)
For those who love bean curd, try No Signature Seafood’s Homemade Beancurd, a house special.

For far most of the other dishes I tried had some form of modern touches, while this sticks to the safe, tried-and-tested. Tofu with a crisp outer layer and soft inside, topped with wok-fried saucy minced pork.

Red Bean Paste ($6 per person)
Before you hit menu item number 100 in No Signboard Seafood Esplanade’s menu, stop by number 96 and order Red Bean Paste.

This traditional East Asian dessert is prepared by boiling, mashing and sweetened red-coloured beans. There is a tinge of saltiness within which differentiates it from the usual – some may like it, some won’t.

Its smooth, rich texture should give that wonderful mouthfeel to perfectly end your meal.

If you love Shanghainese fare, you are also in luck – No Signboard Kitchen Shanghai’s unique and popular items will be part of the Singapore menu.

The Esplanade outlet is also where you can savour popular dishes from Shanghai such as like Glazed Australia Tomatoes Stuffed with Crispy Mushroom Salad, Heirloom Beetroot Foie Gras, Braised Cabbage with Chestnut in Saffron Sauce, and Marinated Seasonal Hairy Crab in Shanghainese Style.

No Signboard Seafood – Esplanade
8 Raffles Avenue #01-14/16 The Esplanade Mall Singapore 039802
Tel: +65 6336 9959
Opening Hours: 11am – 2.30pm, 5.30pm – 10.30pm (Mon – Fri), 11am – 10.30pm (Sat, Sun & PH)

Other No Signboard Seafood outlets:
Geylang: 414 Geylang Singapore 389392
VivoCity: 1 Harbourfront Walk #03-02 VivoCity Singapore 098585
The Central: 6 Eu Tong Sen Street #04-63 The Central @ Clarke Quay Singapore 059817

* This entry is brought to you in partnership with No Signboard Seafood.

Another first has arrived in Singapore. Premium ice cream brand Carmen’s Best from The Philippines has opened its first overseas store, setting camp at Capitol Singapore (previously known as “Capitol Piazza”).

The story of Carmen’s Best began in 2007 when founder Francisco “Paco” Magsaysay’s father bought a farm in Laguna, Philippines to start a dairy farm.

With a surplus of cow’s milk, Paco found a way to make artisanal ice cream the old-fashioned way – using 100% cow’s milk and cream, no water, no additives, and no mass-production.

Their relaxed classical music-listening cows produce the best quality milk, the key behind Carmen’s Best smooth, creamy texture that doesn’t turn grainy or icy. Only the finest ingredients from around the world are combined with their fresh dairy milk.

Named after the founder’s daughter, Carmen, the brand is anchored on choosing ingredients based on taste.

Carmen’s Best Ice Cream Flavours
Every flavour is inspired by real stories from Paco’s global travels, from the signature flavour “He’s Not Worth It” to seasonal ones like Cheese, Strawberry, Ube, and Brazilian Coffee.

Other popular must-taste flavours include Pistachio, Dark Chocolate, Salted Caramel, Butter Pecan, Cookies & Cream, and Cookie Dough.

Start with a single flavour at $4.90 per scoop, or go for 2 scoops at $5.90 (pick two flavours).

Want a freshly-made waffle cone to go with your ice cream? Just add $0.60 and you’re good to go. Eating on the go? Get a pint for $16.00, enough for a satisfying binge.

Make your Waffles, Brownies or Lava Cake a la mode with 1 scoop ($8.90) or 2 scoops ($13.90) of your chosen flavours.

Pistachio
Try the Pistachio flavour, a barometer for quality artisanal ice cream. You can tell from its taste and texture there’s no cutting corners when it comes to using premium quality ingredients.

Made with pistachios sourced from Sicily, Italy, known for their bolder, more intense flavour, this ice cream incorporates 100% pure pistachio with whole pistachio bits for that extra crunch.

Cheese
What makes this flavour unique is the type of cheese used. Using a locally produced curd, the same type used in creating the popular local cheese-flavoured ice cream, this has won the hearts of both cheese and non-cheese fans.

He’s Not Worth It
This playfully-named dark chocolate ice cream is made with the finest Swiss cocoa powder, giving it that deep, solid chocolate taste.

Chockful of walnuts, choco cookies, and fudge, it also has caramel sauce and coffee granules, making it a signature flavour you shouldn’t miss.

It is accordingly named as for people who need a pick-me-upper after a break-up, and said to have worked very effectively. Ice Cream > The heart-breaker.

Brown Butter Almond Brittle
A bestselling flavour made with creamy butter and home-made almond brittle, it was the founder’s favourite flavour of Jeni’s Ice Cream from Ohio, USA.

It became famous when Pope Francis had this and Pistachio on board when he flew from Manila to Rome in 2015. Since then, Carmen’s Best became known as “the ice cream that pleased the Pope”.

Singapore Exclusive Sundaes
To mark this first international store, Carmen’s Best offers specially crafted limited-edition sundaes such as 3riple Treats Special, Best Friend in Good & Bad Times, Singa-Pour, and Pure Indulgence.

3riple Treats Special ($10.90)
This best-selling sundae rewards you with a trio of treats: scoops of the famous cheese ice cream, caramelised candied almonds, and sweet dried figs.

As a finishing touch, you also get a generous swirl of tangy sweet orange caramel sauce.

Best Friend in Good & Bad Times ($10.90)
We all have that best friend in good and bad times, but this one will delight you even more. An irresistible, comforting blend of chocolate ice cream, chocolate chips, chocolate syrup, crunchy almonds, and crisp cookies.

Together, they are made extra special with a sprinkling of gold dust to chase those blues away.

Singa-Pour ($10.90)
Specially made for the Singaporean foodies, the Singa-Pour features the Malted Milk ice cream made with Horlicks and Maltesers.

This flavour, one of the top 4, is combined with the taste of corn, desiccated coconut, and cashew nuts. Giving it a local flair is the luscious gula melaka sauce poured over this delicious mess.

Carmen’s Best Ice Cream
13 Stamford Rd, #B1-32 Capitol Singapore
Opening Hours: 11am – 9pm (Mon – Fri, Sun), 11am – 10pm (Sat)

* This entry is brought to you in partnership with Carmen’s Best.

For a fuss-free Chinese New Year, Kam’s Roast is featuring a special takeaway set of Prosperity Trio Set which includes whole signature Roast Duck; and regular portions of Iberico Char Siew and Crispy Roast Pork aka siew yoke. This is good for 4 to 6 persons.

Two exclusive Chinese New Year offerings will be offered as well – the Kam’s Roast Golden Duck ($88++) and brand-new dish of Kam’s Roast Golden Toro Char Siu ($38.80++). Here’s more:

Golden Toro Char Siu ($38.80++, $24.80++ for regular Toro Char Siu)
One of my favourite roasts from Kam’s Roast. This is made with premium pork belly, seasoned with a secret marinate.

The recipe is handed down by Hardy Kam’s father, Mr Kinsen Kam Kwan Sing, who was the second-generation owner-chef at the famed Yung Kee.

Each slice of thick cut char siu contains alternating layers of meat with fats, with nicely charred skin.

Place a piece into your mouth, let those fatty juicy oil take a burst within, and experience the full immersion of flavours.

Exclusively available this CNY is the Golden Toro Char Siu, flecked with 22-Carat edible French Gold Flakes for an aesthetically pleasing sparkle symbolizing abundance.

Kam’s Roast Duck ($68++)
Kam’s Roast uses top quality, free-range ducks for their signature dish. Roasted Cantonese style, the meat is marinated with Kam’s Roast time-honoured secret recipe. Meaty yet tender.

Pipa Duck ($78++)
While most Singaporeans should be familiar with the usual Roast Duck and Peking Duck, the Pipa Duck is seldom seen.

The whole duck is typically split and flattened, looking like the Chinese musical instruction – therefore the name.

While the cooking method adds to that layer of crunch to the skin, the succulence is not compromised.

Kam’s Roast offering should be considered Singapore’s first Pipa Duck marinated with 23-Year Aged Chenpi or Orange Peel. (The peel could even be older than some of you.)

What the orange peel does is to impart a certain fruity fragrance; and the longer the peels are aged, the higher the quality.

There is also incorporation of a secret mix of seasoning ingredients handed down for generations by the Founder of Hong Kong Yung Kee Restaurant Mr Kam Shui Fai, with recipe further perfected by current Executive Chef Wong Kwan Sang.

This Pipa Duck has a certain crunch to its glossy golden-brown skin, yet the meat remained moist, evenly seasoned and flavourful.

Due to the effort and man hours required to prepare each duck, the Pipa Duck is available in limited quantities and need to be ordered a day in advance.

January 2020 Promotions
To usher in the Year of the Rat, Kam’s Roast is extending their promotion on the Premium Festive Roast Platter ($75++) until 23 January 2020.

Included in the platter is flavourful Pipa Duck (half), Iberico Pork Char Siu (1 portion) and Crispy Roast Pork (1 portion). Upgrade to a whole Pipa Duck with just an additional $30++.

This platter is good for 4 persons and is available for dine-in and takeaway at Kam’s Roast Pacific Plaza outlet only.

Kam’s Roast Chinese New Year 2020 Promotion
This Chinese New Year, you can also usher in the Year of the Rat in the comfort of your own home with the special takeaway set of Kam’s Roast Prosperity Trio Set (four to six persons; Special Takeaway Package Price: $108+ / Usual Chinese New Year Ala Carte Price: $123.60+).

It showcases Kam’s Roast’s whole signature Roast Duck; and regular portions of exquisite Iberico Char Siu and Crispy Roast Pork.

Chinese New Year Takeaway Collection
Collection date: 24 January 2020 CNY Eve (10am – 4pm), 25 January to 8 February 2020 (10am – 8pm)
Collection venue: Kam’s Roast Pacific Plaza outlet only.

CNY Pre-order starts from 16 December 2019, while stocks last. Pre-orders can be made online at YQueue: https://www.yqueue.co/sg/menu/kams-roast-pacific-plaza-scotts-road or in person at the restaurant.

Pre-orders have to made at least 1 day in advance. While stocks last.

Kam’s Roast – Pacific Plaza
Pacific Plaza, 9 Scotts Road #01-04/05/06/07, Singapore 228210
Tel: +65 6836 7788
Opening Hours: 11am – 10pm (Mon- Fri), 10:30am – 10pm (Sat, Sun, PH)
www.facebook.com/Kamsroast

Kam’s Roast – Jewel
78 Airport Boulevard, Jewel Changi Airport #02-210, Singapore 819666
Tel: +65 6513 3718
Opening Hours: 10am – 10pm (Mon – Sun)

* This entry is brought to you in partnership with Kam’s Roast.

Joyful Spring Reunion Buffet with all-you-can-eat DIY Yusheng, Stir-Fried Baby Lobster with Salted Egg, Singapore Chilli Crab, and Chinese New Year specialties such as Baked Fish with Chicken Floss, Chicken Bak Kwa with Pineapple Salad…

It is the time of the year to search for that buffet restaurant to gather with family and friends.

PARKROYAL on Beach Road’s all-day dining restaurant, Ginger allows you bond over delicious local and international buffet spreads for diners of all ages.

The spread prepared by Executive Chef Vincent Aw and team features a ‘No Pork-No Lard’ buffet menu of Asian and Western delicacies.

Other than Ginger’s staple of signatures, you can indulge in a tantalising line-up of CNY celebratory dishes, specialty curated to usher in prosperity and gustatory delights.

Taste sumptuous specialties such as Crab Meat and Five Treasures Soup in Claypot, Braised Herbal Duck with Wolfberries, Shanghainese-style Stir-Fried Nian Gao, and Braised Lamb with “Dang-Sheng Gou Qi” Sauce.

Don’t miss one of the highlights of the Lunar New Year Buffet – Ginger’s DIY Yu Sheng Counter, in which you can pick all your favourite ingredients to lo-hei.

Discover new and old time faves from the wide array of meat carvings, seafood on ice, local delicacies, cheeses, desserts, and Lunar New Year goodies. Here are some of Ginger’s Lunar New Year Buffet highlights:

Stir-Fried Baby Lobster with Salted Egg
This special celebratory dish features tender baby lobsters, quick fried over a wok to just the right level of succulence.

Complementing and contrasting the natural sweetness of this premium crustacean is salted egg sauce, which is slightly grainy enhanced with aromatic curry leaves.

Crab Meat and Five Treasures Soup in Claypot
Like a beautiful orchestra, this bountiful soup weaves in tender, succulent, fresh crab meat together with five premium ingredients altogether in a traditional claypot.

This is prepared at the ‘live station’ (next to the noodle station). Remember to have this hot so that this auspicious soup warm your belly and please your taste buds.

Ginger DIY Yu Sheng
Start the Chinese New Year on a fun note with your own creation of Yu Sheng from Ginger’s DIY Yu Sheng Counter. Let your playful creativity kick in, and start combining your preferred ingredients.

From smoked sashimi, white radish, carrots, cucumber, red pickled ginger, roasted peanuts, toasted sesame seeds, five spice powder, golden crackers (everybody’s favourite) to plum sauce… you can really include just your favourite components to lo your own hei.

Added tip: there are also other ingredients from the other stations such as sliced Bak Kwa you can add within to spice up the taste. Certainly the ‘salad’ to beat all salads this season.

Chicken Bak Kwa with Pineapple Salad
Another festive salad to add to your holiday spread is the Bak Kwa with Pineapple, a delightful blend of sweet, savoury, and sour flavours.

We found it particularly refreshing, and a ‘guilt-free’ way of having bak kwa since they are cut into thin strips and incorporated in a healthy salad.

Other than that, you can also enjoy pieces of Chicken Bak Kwa at another station, in which marinated thin meat is freshly grilled giving it that unique smoky aroma and intense flavour.

Braised Herbal Duck with Wolfberries
Add a healthy component to your reunion dinner with this braised duck dish with wolfberries aka goji berries. (These small orange-red fruits are known as a natural immunity booster, weight loss aid and anti-aging agent.)

Savour the rejuvenating taste of this specialty dish, prepared by braising the duck in a potent, flavourful liquid with a variety of Chinese herbs, until it becomes tender and succulent. The sauce is flavourful, good to pour a little over some rice.

Braised Dried Oysters with Sea Moss
As you explore Ginger’s Lunar New Year buffet offerings, don’t miss the traditional braised dried oysters with sea moss.

This umami-rich CNY dish aka Ho See Fatt Choy is the homonym for good affairs and good fortune, making it a must-eat during your reunion dinner.

Stir-Fried Nian Gao
Attract more luck this new Chinese New Year with stir-fried rice cakes aka chao nian gao.

One of the auspicious CNY foods because of homophones nian (year) and gao (high) – eat this and you may reach higher every year.

These chewy and addictive sticky cakes are made from glutinous rice, then cut into thin slices so that you don’t feel that heavy.

Prepared Shanghainese style, the rice cake slices are then stir-fried with veggies, meat, and a savoury sauce.

Singapore Chilli Crab
Other than CNY specials, other dishes to look forward to are the Ginger’s signatures. The much-loved Singapore Chili Crab is one of the favourites, known for its aromatic wok-hei and rich, spicy sauce.

What I loved about this dish was the sauce – thick and almost gooey, rather eggy with tinge of sweetness coming from the tomato ketchup.

Other than savouring the chunk sweet crab flesh, do not forget about the deep-fried mantou to dip into the sauce and complete the shiok experience.

Also look out for other rotational crab styles such as Black Pepper Crabs and Salted Egg Crabs.

Singapore Laksa
To me, the must-have local food at Ginger. Prepared at the “live” station, choose your preferred noodle style (I would recommend thick rice noodles), accompanied with prawns, fish cake and boiled quail eggs.

Finished with a rich and savoury coconut milk-based gravy, best added with some laksa leaves and sweetish chilli sauce.

The mildly-spicy gravy is the epitome of balance in taste and texture. Comforting to enjoy the steaming hot bowl, especially during a cooler weather.

Assorted Satays
Can’t leave without having a few assorted skewered grilled satays at Ginger. Their satays have that irresistible combination of sweet, savoury flavours that make them quite addictive.

No matter what satay you pick, pair it with the rich and buttery peanut sauce, made with ground peanuts and coconut milk.

Chinese New Year Desserts, Cakes and Tarts
Conclude your Lunar New Year feast on a sweet note with the spread of specially-made Chinese New Year dessert treats.

They can include Mandarin Orange Chiffon Cake, Prosperity Nian Gao, assortment of Peranakan kueh kueh, and CNY goodies of Pineapple Tarts and Almond Cookies.

Pricing (Price before discount and prevailing taxes)
Lunar New Year Buffet – 10 Jan to 8 Feb 2020 (excluding 24 to 26 Jan)
Lunch 12pm – 2:30pm (Mon – Fri): $48 per adult, $24 per child
Lunch 12pm – 2:30pm (Sat – Sun): $68 per adult, $34 per child
Dinner 6pm – 10pm (Mon – Thurs): $68 per adult, $34 per child
Dinner 6pm – 10pm (Fri – Sun): $78 per adult, $39 per child

Lunar New Year’s Eve – 24 Jan 2020
Lunch 12pm – 2:30pm: $68 per adult, $34 per child
Dinner 6pm – 10pm: $108 per adult, $54 per child

Lunar New Year’s Day 1 and Day 2 – 25 and 26 Jan 2020
Lunch 12pm – 2:30pm: $68 per adult, $34 per child
Dinner 6pm – 10pm: $88 per adult, $44 per child

Ginger at PARKROYAL on Beach Road X DanielFoodDiary Promotion
– 25% OFF “Lunar New Year Buffet” (10 Jan to 8 Feb 2020, excluding the 3 dates); and
– 15% OFF Lunar New Year Eve, Day 1 and Day 2 (24 to 26 Jan 2020) with full payment by 18 Jan 2020

Quote “DFDCNY” upon reservations to enjoy discounts.

Terms and conditions
– Valid for dine-in only.
– Child prices apply to children 6 to 12 years old.
– Prior reservation is recommended. Quote “DFDCNY” during reservations to enjoy discount. Please call +65 6505 5710 or email dining.prsin@parkroyalhotels.com to make a dining reservation.
– Full payment required by 18 Jan 2020 to enjoy 15% OFF for Lunar New Year Eve, Day 1 and Day 2.
– Buffet menu items are on rotation basis and are subject to change.
– Prices are subject to service charge and Goods and Services Tax (GST).
– The hotel reserves the right to amend the menu or promotional details without prior notice.

Ginger Restaurant
PARKROYAL on Beach Road, 7500 Beach Road, Singapore 199591
Tel: +65 6505 5710
Email: dining.prsin@parkroyalhotels.com
Website: https://www.panpacific.com/en/hotels-and-resorts/pr-beach-road/dining/ginger.html
Opening Hours: Lunch 12pm – 2:30pm, Dinner 6pm – 10pm (Mon – Sun)

* This entry is brought to you in partnership with PARKROYAL on Beach Road.

So Haidilao 海底捞 has introduced an AI-powered “smart restaurant” in Singapore at Marina Square – its first outside of China (Beijing was its first to have this concept).

To find it, head to Level 1 where Emporium Shokuhin used to be.

Hotpot lovers should be familiar with Haidilao. After all, we did help (in a way) to make founder of Haidilao International Zhang Yong, Singapore’s richest man last year.

Anyway, so I won’t talk that much about the food here. Here are some 10 things about the new Hai Di Lao at Marina Square:

Light and sound projections
This is a welcomed addition, and makes the restaurant look a lot more modern and futuristic.

Diners can expect an immersive experience from the hall to the private rooms that are powered with light and sound projections.

However, I noted that the effects were more apparent than the other (which I didn’t mind as there were window seats where I was.)

As for sounds, I think they are still trying to figure the music out because there was only ONE SONG played throughout my meal there, which really sounded like spa music.

Private rooms
Talking about private rooms, the minimum expenditure required for booking one is $888.

Machine-like Precision
This smart technology includes a machine that customises soup bases and caters to customers’ diverse range of taste and specifications “with machine-like precision”.

You can choose the thickness (less, standard, extra), saltiness (standard, extra), sourness (standard, extra) and sweetness (standard, extra).

Customisation for Mala and Tomato soups
However, this technology currently applies to the Mala and Tomato soup bases only so far.

I always found the Tomato soup bases in my last few outings more on the diluted side, and so having extra thickness and standard sweetness helped.

Personally, I wished there was a “less” option.

Preference uploaded on cloud
Customer’s individual preference for their soup base will be recorded and uploaded to the cloud, and can be retrieved during their next visit.

Robot waiters
Other than the usual friendly Haidilao staff, there are robot waiters who will serve your food right to your table and call you “小主“ （little masters）. Not 小猪 (little pigs).

Some of my ordered food were sent by the robot and some by the watriesses. Personally, I preferred the human interaction.

5G experience corner
There is apparently a 5G experience corner to enjoy interactive virtual and augmented reality online games, though I didn’t see this.

The Manicure area
Haidilao is famous for providing free manicure services for ladies (why the men don’t get it?), but check this out.

Condiments section
There are three condiments section (additional $4 per pax), which I initially assumed had more or less the same seasonings. Actually, no… (thankfully I went to recee).

One section had more fruits, desserts (like soft beancurd), and even congee.

Chinese New Year
Hai Di Lao Marina Square remains business as usual on the eve and the first day of Chinese New Year.

Other operating branches during the festive period are Clarke Quay, VivoCity, and 313@somerset. The remaining branches will resume business on January 26, 2020.

Last note, Haidilao Marina Square doesn’t take reservation beyond 6:30pm, so you got to go down, get a number and wait for your turn. Enjoy.

Haidilao Hot Pot 海底捞 – Marina Square
6 Raffles Boulevard #01-19 to 25 Marina Square Singapore 409057
Tel: +6565920555
Opening Hours: 10:30am – 6am (Mon – Sun)

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

Start your celebrations early and let Ellenborough Market Café at Swissôtel Merchant Court, Singapore usher in the Lunar New Year for you and your family from 10 January to 8 February 2020.

It will offer a grand all-you-can-eat Prosperity Buffet featuring a wide array of premium Chinese celebratory specials, local dishes and Peranakan signatures to welcome CNY.

Share the warm goodness of Fish Maw Soup, along with a whole steamed Red Garoupa to increase your prosperity. Indulge in the auspicious Braised Dried Oyster with Black Moss. For traditional, heart-warming fare brimming with flavour, the Waxed Duck and Sausage Claypot Rice is recommended.

Also available is a Prosperity Yu Sheng for you and your family to toss to an auspicious year ahead.

The dinner buffet celebration at Ellenborough Market Café also includes the much-talked about Slipper Lobster in Black Pepper Sauce. Make your meal more memorable with premium seasonal items such as sweet and flavourful Snow Crab Legs served on ice.

Here are the highlights from the Prosperity Buffet at Ellenborough Market Café:

Slipper Lobster in Black Pepper Sauce
This seasonal catch is served with a rich and savoury sauce, with a punchy pepper flavour that matches the natural sweetness of the wok-fried Slipper Lobster filled with succulent morsels of meat.

Golden Cereal Softshell Prawns
You should love the contrasting yet complementary flavours of this dish, showcasing a blend of sweetness from the cereal and spiciness of the chilli padi.

The prawns, prepared with their soft shells intact, are coated in a simple batter made of flour and beaten eggs and deep-fried ‘til golden brown.

A golden brown, caramelized mixture of cereal, sugar, and milk powder is then dusted over the prawns, making for a coating of sweet and crunchy flavours and textures.

Fish Maw Soup
Start off your celebratory meal with this thick, viscous soup. A traditional CNY savoury delicacy, Fish Maw Soup has a luscious texture which complements the soup’s premium ingredients.

Known for being a good source of collagen, protein and nutrients, the fish maw is cooked in a superior stock until it absorbs the flavours from the broth’s tasty ingredients such as conpoy and house-made superior stock.

Steamed Red Garoupa “Hong Kong” Style
This highly-coveted fish, with a notable lack of bones, is perfectly suited for steaming Hong Kong-style.

Time honoured seasonings of superior soy sauce, a touch of sesame oil and sprinkling of cilantro complete this delicious feast.

You’ll taste and feel how the Red Garoupa’s succulent flesh remains moist and firm from an ideal steaming time at high heat. Feasting on this fish with family and loved ones is a must-have for CNY to enhance everyone’s prosperity and surplus for the whole year.

Stir-fried Asparagus with Scallop in XO Sauce
A lovely, fragrant dish, this combines crunchy stir-fried asparagus with juicy and plump seared scallops.

What gives it an extra spark is the XO Sauce, a spicy and aromatic condiment that livens up the duo of ingredients, delivering maximum flavour.

Braised Sea Cucumber with Mushroom and Broccoli
An auspicious Hakka-style dish comprising a trio of sea cucumber, shiitake mushrooms, and broccoli florets. Sea cucumbers and sliced mushrooms are braised together in a tasty sauce till they achieve a melt-in-the-mouth softness, complementing the crunchy stir-fried broccoli.

Braised Dried Oyster with Black Moss
A special dish during CNY, the Ho See Fatt Choy is something you typically eat just once a year.

Braising these intensely-flavoured sun-dried oysters creates a highly aromatic dish, and a lucky one at that – ho see or dried oysters symbolises good tidings. Combine that with fatt choy or black moss, which symbolises prosperity, and you will get a doubly auspicious dish.

Waxed Duck and Sausage Claypot Rice
Another CNY staple is the Lap Mei Fun or Waxed Meat Claypot Rice featuring slices of waxed duck thighs and Chinese pork sausage.

The smoky, crusted rice is infused with the aroma of the waxed, cured meats, resulting in an explosion of flavours in your mouth.

Peranakan Highlights
Don’t miss the showcase of perennial Peranakan classics, prepared using original Straits Chinese recipes.

Choose from a tempting selection of savoury and spicy dishes, such as Babi Pongteh, a Nyonya style braised pork dish with fermented soy bean sauce; Nyonya Chap Chye, a mixed veggie stew; Ayam Buah Keluak, a braised chicken dish with thick and spicy tamarind gravy with Indonesian black nuts; Prawn Nanas, a pineapple-prawn combo curry, and many more.

Steamed Nian Gao with Grated Coconut and CNY Cookies
Make it a sweet and sticky ending with the Steamed Nian Gao, the quintessential Chinese New Year cake.

Served with grated coconut, this traditional, chewy almond-flavoured and brown sugar-sweetened dessert also pairs well with other local favourites such as Snow Fungus, Longan and Peach Gum, Pulut Hitam with Coconut Cream, and Yam Paste with Gingko Nut.

Don’t forget to taste their signature Durian Pengat and nibble on assorted Chinese New Year cookies.

Prosperity Buffet at Ellenborough Market Café
10 January to 8 February 2020
Lunch: $68++ (adult), $34++ (child)
Dinner: $88++ (adult), $34++ (child)
Weekend High-tea: $48++ (adult), $24++ (child)
*Items are available on a rotational basis.

Prosperity Takeaway Treats from 10 to 31 January
For a fuss-free Lunar New Year celebration, irresistible takeaway highlights include the Lobster and Fruit Yu Sheng, Braised Buddha’s Temptation Claypot, and selection of Chinese Roasts.

When it comes to Yu Sheng, you can choose from 3 kinds of prosperity tosses. Go for the fruity rendition with a colourful array of dragon fruit and berries, combined with healthy veggies like purple cabbage, cucumber, and leek. It also features a premium Australia-sourced Rock Lobster prepared sous-vide style to ensure maximum succulence is preserved in the cooking process.

For a more traditional type of Cantonese-style Yu Sheng with raw fish, pick either the Prosperity Smoked Salmon Yu Sheng or the Prosperity Abalone Yu Sheng.

For a luxurious treat for the family, the Braised Buddha’s Temptation Claypot aka “Poon Choy” brims with sea treasure delicacies of abalone, sea cucumber, dried oyster and tiger prawns along with roasted pork belly, XO Chinese sausage and Shiitake mushroom.

Also popular for takeaways are the succulent roast meats from glistening Roast Duck with Plum Sauce and Roasted Honey-Glazed Char Siew to Crispy Golden Pork Belly. For those who prefer a mix, try the Roast Platter which contains a combination of the favourites.

Prosperity Takeaway Treats are available from 10 to 31 January at Ellenborough Market Café.

Ellenborough Market Café
Swissôtel Merchant Court, Singapore
Level 1, 20 Merchant Road, Singapore 058281
Reservations: +65 6239 1847, +65 6239 1848
Email: dining.merchantcourt@swissotel.com

* This entry is brought to you in partnership with Ellenborough Market Café.

There are two “Shi Le Yuan” 實叻園 found within Redhill Food Centre – one serving Kway Chap, the other Teochew Muay (porridge).

And while you are there are the food centre, other stalls you can check out include Fu Ming Cooked Food (selling Carrot Cake), Hua Kee Chicken Rice, Yan Chicken Wings and Bee Hoon, Bak Kee Teochew Satay Bee Hoon, and Hong Seng Curry Rice.

Shi Le Yuan 實叻園 (selling Kway Chap) was once listed in the Michelin Guide Singapore in 2017, and made its return back in the 2019 list with a Michelin Plate.

This is considered one of the best Kway Chap you can find in Singapore, though its reputation may not be as famous as some of the others such as Garden Street Kway Chap (Serangoon Garden), Quan Lai Kway Chap (MacPherson), Blanco Court Food Centre Kwap Chap (Old Airport Food Centre), Blanco Court Kway Chap (Holland Drive Food Centre), and Cheng Heng Kway Chap and Braised Duck Rice (Holland Drive).

We have to agree that Kway Chap is not a dish for everyone, comprising of braised pork belly and offal such as intestine, skin and other parts; paired together with flat, broad rice sheets called the kway in a soupy soy sauce base.

There is usually a moderate queue at Shi Le Yuan, and the Kway Chap is affordably priced at $3 or $4 for individual portion, $6 or $7 if you intend to share. (Though I read online reviews portions could be bigger.)

What I enjoyed was that the kway (rice noodles) was very smooth, and broth was light and not overly rich.

The fried shallots also added a delightful crisp and fragrance.

It can be accompanied with an assortment of ingredients like pig’s intestine and skin, fish cake, hard-boiled eggs, tau pok, and tofu, all braised together in the sauce.

I enjoyed that the intestines were soft and without that wonky after-taste. Perhaps the pork belly could have been softer, and customers may prefer tender and fattier melt-in-your-mouth texture.

Compared to some other stalls which are usually heavier and dark braising sauce, could tell that this takes on a milder and perhaps ‘healthier’ approach. Maybe it has got to do with the customer base being generally more elderly.

Have to acknowledge that not all customers would thoroughly enjoy this style.

Also available are Pig’s Organ Soup and Meat Ball Soup. The couple-hawkers were friendly and sincere as well

Shi Le Yuan 實叻園
Redhill Food Centre, 85 Redhill Lane Singapore 150085
Opening Hours: 11am – 8pm (Mon – Sun)

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

There are 7 NEW Michelin Plate hawker stalls featured in the latest Singapore Michelin Guide.

They include Hua Kee Chicken Rice, Poh Cheu (for Ang Gu Kueh), Koka Wanton Noodle, New Rong Liang Ge Cantonese Roast Duck, Shi Le Yuan (for Kway Chap), San Bao Soya Sauce Chicken (which appears to have closed or moved), and R&B Express.

Of all the listed names, R&B Express located at Newton Food Centre appears to be the most unfamiliar one.

The stall serves up BBQ Chicken Wings ($1.40 per wing, min 10), Satay ($0.70 for a stick, min 10 sticks), Popiah ($4 for 2), and Kueh Pie Tee ($4 for 6).

While Newton Food Centre may have gotten a new wave of attention to the Hollywood Blockbuster “Crazy Rich Asians”, it has always been known to be a ‘tourist-favourite’ rather than where the locals would go to.

Talking about Chicken Wings, more prominent stalls there would have been TKR Yummy Chicken Wings, Weng’s BBQ Chicken Wings, and Chong Pang Huat. But I decided to give R&B Express a try.

The Michelin inspectors described the wings as, ”Chicken wings grilled with charcoal are crispy and juicy while the spicy sauce adds to the flavour.”

Okay.

Have to say these were decent barbecued chicken wings – evenly grilled till there was that enticing brown colour, thin and lightly-crisp skin, and moderately juicy on the inside.

The accompanying chilli sauce with its tanginess helped ‘lift’ up the taste.

Were these “Michelin” wings?

I am not quite sure. They were slightly above the average in terms of juiciness, but customers may have preferred bigger sized and more flavourful ones.

The Satay ($0.70 per stick, min order 10) with chicken, mutton and beef options were also well-grilled such that they do not get overly charred.

There was a tender bite on the chicken, but I thought it was lacking in enticing flavours and the satay sauce did little to differentiate this from the other average stalls.

The Popiah ($4.00 for two rolls) with slightly dry skin, was probably its weakest link. Can order only if you have cravings, and find it convenient to get everything from the same stall.

R&B Express
Newton Food Centre #01-072, 500 Clemenceau Ave North, Singapore 229495
Opening Hours: 6pm – 3am (Mon – Sun)

Other Related Entries
Alliance Seafood (Newton Food Centre)
Heng 興 (Newton Food Centre)

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

After the success of Birds Of Paradise (do you know they are Michelin-listed?), more botanical-flavoured gelato shops are opening up in Singapore.

The latest include Bread & Butterfly By Saveur (at Wisma Atria), and Monarchs & Milkweed Gelato.

“Monarchs & Milkweed Gelato” does not have the conventional name, and may take a while for people to remember.

The name came about as the owners fell in love with the Milkweed flower. Upon research, they learnt that the flower is integral to the existence of the Monarch butterfly species.

As such, they felt that the relationship between the two is symbolic to the relationship that humans have to food.

Monarchs & Milkweed Gelato serves up gelato, waffles and coffee along North Bridge Road.

Good to know that owners had varied culinary experience – one with the renowned Blue Hills at Stone Barns at New York; the other worked at Le Clarence Paris. They both crossed paths at the former Cheek by Jowl.

The gelato is made in small batches, with interesting and unique flavours such as Brown Butter Sage, Burnt White Chocolate, Soursop Mint, Ispahan, Roasted Sesame, Sea Salt Gula Jawa, Rhubarb Buttermilk, Soursop Mint to Lavender.

They also offer the more ‘conventional’ flavours such as Match, Tahitian Vanilla, Lavender, Chocolate Sorbet, and Pistachio.

I must say that made me quite excited to try more, as it offers beyond the run-of-the-mill flavours.

Single Scoop goes for $4.90, Double Scoops at $8.00, while premium flavours and waffle comes are at a $1 extra each.

And they did not disappoint at all.

When I tried the Brown Butter Sage, it had a delightful, creamy texture, and the flavours were pronounced but not overwhelming.

Just right on the sweetness level that you feel like you could have more.

The safer choice of Mango Coconut was pleasant as well, with the distinct tropical taste of the fruity mango, though I wished that the coconut could come through a little more.

Cones are freshly made on the spot, and had complemented well with its crispiness.

Items to look forward to in the future would be yeast-risen waffles that have a similar character and complexity to that of bread.

I have the feeling Monarchs & Milkweed Gelato will become a new favourite to many, with their innovative flavours.

Ah yes, during the soft-launch till 24th Jan, there is a 50% OFF the bill.

Monarchs & Milkweed Gelato
802 North Bridge Road, #01-01, Singapore 198770
Tel: +65 9665 7534
Opening Hours: Soft Launch Period 12pm – 10pm (from 18 – 23 Jan) 12pm – 3pm (24 Jan)
12pm – 10:30pm (Sun – Thurs), 12pm – 11pm (Fri – Sat)

* Follow @DanielFoodDiary on Facebook, Instagram and Youtube for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.

Makino – NEW Japanese Shabu-Shabu Restaurant With Tasty Mentaiko And Tonkotsu Soup Bases, At Paya Lebar Quarter PLQ

Paradise Dynasty Funan – Singapore’s 1st Multi Alcoholic Xiao Long Bao. $2.80 Promo With Each Order Of Exclusive Dishes

Shihlin Taiwan Street Snacks – NEW Flaming Thick Cut Honey Chicken. $1.20 Tamarind Nitro Beer Promo At PLQ, 12 Dec

Kanada-Ya, Singapore – Best Truffle Ramen From London Arrives At PLQ. 100% Cash Rebate From 13-15 Dec

Kuishin Bo – Hokkaido Winter Japanese Buffet With Unlimited Snow Crab Legs And Special Dishes, At Suntec City

Sushi Plus – NEW Affordable Sushi Restaurant At Bugis Junction With Items From $1.50. Get The Uni Croquette And Jumbo Caramelised Salmon

Tamoya Udon – Exclusive Truffle Tonkotsu Udon and Sukiyaki Udon, NEW Outlet At Plaza Singapura

Wells Cafe 井井咖啡 – Specialty Coffee from Taiwan Opens In Singapore, At Bras Basah

Woodlands Sourdough – Popular Bakery Cafe Well-Missed Makes Its Return At Upper Thomson

Hui Lau Shan 許留山 – Popular Hong Kong Mango Dessert Chain Making A Return To Singapore In 2020

Machi Machi – Jay Chou Endorsed Bubble Tea Brand To Open In Singapore At Arab Street. Here’s What You Can Expect

No Signboard Seafood – Revamped Menu At Esplanade. Expect White Pepper Alaksa King Crab With Korean Vermicelli, Chilli Crab With Macaroni

Carmen’s Best – Famous Premium Ice Cream Brand From The Philippines Arrives In Singapore, At Capitol Singapore

Kam’s Roast Chinese New Year Takeaway Special – With Roast Duck, Iberico Char Siu and Crispy Roast Pork

Ginger – 25% OFF CNY Buffet With All-You-Can-Eat Yusheng, Baby Lobsters And Chilli Crabs, at PARKROYAL on Beach Road

Haidilao 海底捞 – 10 Things About The AI-Powered “Smart” Hai Di Lao At Marina Square, With Robot Servers And Light Projections

Swissôtel Merchant Court, Singapore – CNY Buffet With Yu Sheng, Slipper Lobsters, Snow Crab, Cereal Prawns and Peranakan Classics

Shi Le Yuan 實叻園 – $3 Michelin-Recommended Kway Chap At Redhill Food Centre

R&B Express – Michelin-Recommended BBQ Chicken Wings At Newton Food Centre, Opens Till 3AM

Monarchs & Milkweed Gelato – Gelato Cafe With Unique Flavours Such As Burnt White Chocolate, 50% OFF Till 24 Jan