Being one of Singapore’s most highly-anticipated cultural celebrations, the Lunar New Year is a remarkable one that sees the coming together of family, friends and loved ones. Whether you observe the festivities, we can all agree on one thing; that it’s always a feast.

This year, leave no room for hiccups by taking the celebration outside instead. Over at award-winning Racines, perched on the fifth floor of Sofitel Singapore City Centre, look forward to a medley of sumptuous festive offerings along with a variety of set menus, curated, designed and crafted by a veteran in the art of traditional Chinese cooking, Executive Chef Andrew Chong himself.

Be wowed by the artistry that is the Malaysian born chef’s elaborate fortune-enhancing creations, from his extravagant and exquisitely assembled Seafood Abalone Treasure Pot with Braised Cabbage and Black Moss (Pen Cai) to his signature Clay Pot Royale Braised Duck with Sea Cucumber.

Our readers can get 15% OFF Racine’s CNY takeaway orders using our code’ LADYIRONCNY’ on Sofitel Singapore City Centre’s website.

CHEF ANDREW CHONG

Armed with over 20 years of culinary experience and a firm knowledge of traditional Chinese cuisine, Malaysian-born Chef Andrew Chong helms Racines Chinese culinary brigade, leading a team of passionate chefs, who all share the same passion for gastronomy and authentic Chinese cooking.

With an aptitude in presenting memorable culinary experience to all who dine at the restaurant, Chef Andrew maintains a hunger for elevating his skills and delving deeper, exploring new elements and ingredients so as to keep his dishes contemporary and exciting yet true to its humble heritage.

CLAYPOT RICE WITH SELECTION OF PREMIUM WAXED MEATS AND CHINESE SAUSAGE

Lap Mei Fun, or Chinese waxed meat rice, is a simple and delicious one-pot meal that’s commonly had during the festive season. Chef Andrew’s version, his Claypot Rice with Selection of Premium Waxed Meats and Chinese Sausage (S$98++), comprises a mixture of waxed and cured meats such as Lup Cheong (Sausage), Lup Yoke (Pork-belly) and Yun Cheong (Goose Liver Sausage).

The secret to this dish, albeit simple in its ingredient list, lies in the flavourful fats of each individual meat product which imparts all its aromatic goodness onto the rice during cooking. This dish yields a fragrant, meaty savouriness sans the smoky element and comes with generous slices of sausages, neatly arranged over top.

A dish that’s hugely popular in Hong Kong and one that has become synonymous with Chinese New Year celebratory feasts here in Singapore is pen cai. Pen cai is a traditional Chinese dish that consists of several premium ingredients such as seafood and meat that is typically eaten during important occasions.

While purists may argue that this dish is merely a big pot of fancy ingredients thrown together and topped with sauce, Chef Andrew takes it up a notch by preparing each and every component—from the seared Hokkaido scallops to the blanched napa cabbage—separately, treating every ingredient with the respect that it deserves.

MAGNIFIQUE PEN CAI

Chef Andrew Chong’s Pièce de Résistance features a multitude of premium ingredients such as abalone, sea cucumber, king prawn, Hokkaido scallop, fried oyster, fish maw, roasted duck breast, roasted pork and more!

When it comes to ladling over sauce, he is careful not to overdo it so as to preserve the textural integrity and natural flavours of each ingredient from the crispy pork belly to the tender scallops.

The cherry on top? This luxe version is finished with a generous shaving of black truffle over top. Now if that isn’t the epitome of luxury, we don’t know what is.

CHEF ANDREW CHONG’S CLAYPOT ROYALE BRAISED DUCK WITH SEA CUCUMBER

Fuelled by his fountain of knowledge in traditional Chinese cooking, Chef Andrew’s Claypot Royale Braised Duck with Sea Cucumber (S$168++) is one mammoth-sized festive centrepiece that begs to be devoured (and photographed).

Stuffed abundantly with lotus seeds, gingko nuts, diced carrots and braised chestnuts, the braised duck achieves a profound sweetness that bolds well with the subtle gaminess of the duck. The pot is packed generously with a multitude of edible goodies and will prove itself a crowdpleaser at any reunion dinner.

BAKED CARAMELISED BLACK COD FILLET WITH SOY GLAZE, EDAMAME AND BONITO FLAKES

Firm and robust in texture yet delicate, almost cream-like in flavour, we could hardly stop ourselves from reaching in for seconds when it came to the Baked Caramelised Black Cod Fillet with Soy Glaze, Edamame and Bonito Flakes.

The soy glaze painted over gave the fish a savoury depth and the bonito flakes provided a hint of umami which contrasted the creamy fish very well.

Exquisitely constructed, the Chilled Avocado with Shredded Coconut and Steamed Koi Fish Nian Gao is just too gorgeous to consume. The koi fish nian gao was tacky and tasted oddly similar to the traditional rainbow lapis we grew up with and the chilled avocado was both light and refreshing.

Our readers can get 15% OFF Racine’s CNY takeaway orders using our code’ LADYIRONCNY’ on Sofitel Singapore City Centre’s website.

Racines – CNY Set Lunch
21 Jan to 22 Feb 2019
Prosperity Set Lunch (S$68++ per pax)
Abundant Fortune Set Lunch (S$98++ per pax)

*Minimum of 2 diners

Racines – CNY Set Dinner
21 Jan to 22 Feb 2019
Prosperity Set Dinner (S$128++ per pax)
Abundant Fortune Set Dinner (S$168++ per pax)

*Minimum of 2 diners

Racines – CNY Reunion Lunch & Dinner
4, 5, 6 Jan 2019
Magnifique Reunion (S$168++ per pax)
Premium Reunion (S$188++ per pax)

*Minimum of 4 diners

Terms and Conditions:

• Orders may be places at Racines or online via Boutique Magnifique.
• Pre-payment is required for orders to be confirmed and processed.
• No refunds are allowed for missed pickups.
• Collections are made between 11am – 6pm.
• Please allow a min. of 3 working days between confirmation of order and pick up.
• Last orders will be on Wednesday, 20 February 2019.
• Last day of collection will be on Friday, 22 February 2019.
• Discounts and promotions are not cumulative and not valid with other special offers.
• All prices are in Singapore dollars and subject to 7% GST.

Racines
9 Wallich Street, 5th floor
Sofitel Singapore City Centre
Singapore 078885
Tel: +65 6428 5000
Reservations: HA152@sofitel.com or +65 6428 5000
Daily: 6.30am – 10.30am, 12pm – 12.30pm, 6pm – 10pm
Nearest Station: Tanjong Pagar

This post was brought to you by Sofitel Singapore City Centre. 

Sunny Singapore has seen a recent slew of hot pot restaurants as of late which can only confirm one thing—that we Singaporeans are absolutely crazy about it. In fact, before colossal brand Hai Di Lao made hot pot trendy again, steamboat dinners used to be limited to family reunions during festive occasions. But the philosophy behind it stays the same—the act of bringing people closer together through the cooking and sharing of food from a communal pot.

But while restaurants such as Hai Di Lao and Beauty In The Pot remain at the top of the hot pot rankings, especially so for their array of tasty soup bases, fresh ingredients and out-of-this-world service, prices there are not necessarily affordable. Thankfully, we have cheaper alternatives such as Shi Li Fang that offer hot pot meals with an equally extensive range of fresh ingredients without compromising on the quality whatsoever.

Affordable prices, reasonable service and food that tastes just as good as their bigger counterparts? Count us in!

BIZARRE DECOR THAT IS STRANGELY WELCOMING

Decked out in perhaps some of the most unorthodox restaurant decor around, dining at Shi Li Fang—irrespective of which outlet you visit—will have you feeling as if you were dining in a toy store. With plushies scattered all around and waiters donning Pikachu hats, it truly does not get any more bizarre.

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8 DELICIOUS SOUP BASES

While there are plenty of soup bases to choose from, the ones we find ourselves returning to constantly is the tomato, mushroom and collagen chicken (extra top-up of S$3.50).

The tomato is mildly savoury with a sourish-sweet undertone that gives anything you cook inside it a sweet, umami note. The mushroom, on the other hand, boasts the same sort comfort you would derive from a piping hot bowl of cream of mushroom (sans the cream) and the chicken collagen is just the epitome of comfort.

Regardless of whether you opt for a single pot, a double pot, a triple pot or a quadruple pot, prices still remain at S$12.80.

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EXTENSIVE RANGE OF INGREDIENTS

The ingredient options here are aplenty with several meat options such as beef, pork, lamb, chicken, as well as assorted offal to fill your pots with.

If you happen to be hankering for some hot pot but find yourself having to eat out alone during lunchtime, then do consider their lunch set options that cater to individuals and groups—just as affordable and a surefire way to get you pumped to take on the rest of the workday.

Shi Li Fang has outlets at Chinatown Point, Orchard Central, City Square Mall and Thomson Plaza.

Shi Li Fang (Orchard Central)
181 Orchard Road, #07-10/11,
Singapore 238896
Tel: +65 6238 0800
Daily: 11am – 10pm
Nearest Station: Somerset

Photos are credited to Shi Li Fang Hot Pot.

Man Fu Yuan at InterContinental Singapore is renowned for serving up excellent Cantonese fare with a bold and modern approach. Having won several accolades including the prestigious ‘Best Asian Restaurants Award’ by The Straits Times and Lian He Zao Bao, this established restaurant presents a selection of perennial favourites from fresh seafood to delicately hand-crafted dim sum.

Expect nothing less from the culinary team this Lunar New Year.

Let your senses take flight as you embark on a flavour trip with one of the 5 festive menus (Prosperity, Success, Abundance, Harmony and Fortune)—all curated and handcrafted by Executive Chef Eric Neo and his team of experienced chefs. Available until 2 March 2018, the menus include auspicious highlights available from S$118++ per guest.

We recently experienced the culinary highlights of the prix-fixe menus for ourselves. It was a memorable lunch and it reminded us once again why Man Fu Yuan remains as one of the finest dining destinations for all who enjoy an authentic Cantonese feast in Singapore.

TREASURES YU SHENG

All Chinese New Year meals begin with a round of lo hei. Welcome the festivities with a toss to a prosperous year ahead with Chef Eric’s new creation—the Prosperity Yu Sheng that can be found in the Success Menu (S$188++ per guest) and the Harmony Menu (S$1388++ for 10 guests) which features Hokkaido scallops, salmon, and Sake Goma sesame dressing.

Those looking for a more indulgent celebration can opt for the Fortune Menu (S$2888++ for 10 guests) which features abalone in addition to the two other fresh seafood options.

DOUBLE-BOILED CHICKEN SOUP 

When it comes to culinary technique and traditional Chinese cooking flavours, few execute both as flawlessly as Chef Eric. The Double-boiled Chicken Soup with fish maw, bamboo pith and Matsutake mushrooms is a fine example of his culinary prowess in a bowl—fine, flavourful and pleasantly balanced.

In making this soup, pork bones are boiled for four hours to extract the rich flavours and goodness, and rare fresh Matsutake mushrooms are then added along with the other ingredients to impart umami to the broth. This hearty soup is crafted to delight through its delicate yet robust aroma and flavour which not only left us in total awe, but our souls wanting more.

This glorious soup can be found in both the Abundance Menu (S$1188++ for 10 guests) and the Harmony Menu (S$1388++ for 10 guests).

MAN FU YUAN ABUNDANCE TREASURE POT

A household staple during Chinese New Year, Pen Cai is essentially a claypot filled to the brim with goodies such as premium seafood, pork, chicken, vegetables and more, it is a one-dish-wonder that will no doubt impress.

At Man Fu Yuan, the traditional Pen Cai—otherwise known here as the Man Fu Yuan Abundance Treasure Pot which is available on the Fortune Menu (S$2888++ for 10 guests), as a á la carte order, or as a takeaway—is amped up with a total of 18 indulgent ingredients. Expect to find prized delicacies such as 10-head whole abalone, Canadian lobster, Hokkaido scallop, live prawns, pig’s trotter, dried oyster and many more delectable ingredients within.

STEAMED LOBSTER WITH CHINESE WINE & EGG WHITE

Tender, fresh and accented with a punchy yet aromatic wine aroma, the Steamed Lobster with Chinese Wine & Egg White is a stellar dish that is well worth the expense. The egg white provides a nice richness to the dish and also acts as a sponge to absorb all that delicious sauce.

Remarkably ambrosial, this lobster dish is unlike any other lobster dish that we have tried before and is a true testament to the saying that if you have fresh ingredients, the simplest preparation will yield the best results.

STEAMED TIGER GAROUPA WITH MUSHROOMS & CHINESE HAM

A steamed whole fish is always a delight on any Chinese table, and it’s almost always served at holiday meals and special occasions. This is especially true for Cantonese families during the Lunar New Year.

The Steamed Tiger Garoupa with Mushrooms and Chinese Ham is a dish that is sure to please. The fish is tender and moist, with the Chinese ham imparting a savoury and somewhat creamy aftertaste to complement the fish’s naturally sweet taste.

GLUTINOUS RICE WITH BONELESS CHICKEN IN LOTUS LEAF

Yet another family favourite, we were awestruck by the Glutinous Rice with Boneless Chicken in Lotus Leaf (S$68++)—available as a á la carte dish and in their takeaway menu—not just because of the richness of flavours in the dish, but in the way that the dish was presented to us.

Before going ahead with the first bite, we were first greeted with a whiff of the warm spices and herbs which made the dish all the more appetising. Chef Eric also shared with us that the chicken is first deboned, stuffed with chestnuts, mushrooms and gingko nuts and deep-fried, before the entire bird is wrapped with fragrant glutinous rice and lotus leaf then steamed to impart a secondary level of flavour to the dish.

DOUBLE-BOILED HASHIMA IN WHOLE COCONUT

Last but most certainly not the least is the Double-boiled Hashima in Whole Coconut.

A sweet dessert soup comprising dried longans, lotus seeds, red dates and hashima, this dessert is the best way to end off the glorious meal with its nourishing ingredients and refreshing taste.

CHINESE NEW YEAR TAKEAWAY GOODIES

If you’ve planned for a feast at home,  InterContinental Singapore has got you covered with a delightful array of Chinese New Year goodies for takeaways that are ideal as gifts or for celebrations at home.

Until  2 March 2018, guests may select from a showcase of highlights such as the Man Fu Yuan Abundance Treasure Pot (S$398nett), and the Triple Happiness (S$598nett) feast comprising three of Man Fu Yuan’s signature dishes that are ideal for up to 10 guests.

Convey your well-wishes with the Opulence Gift Hamper (S$398nett) that features delicacies such as Superior Bird’s Nest, Abalone, Riondo Sesto Senso Prosecco, home-made Pineapple Tarts, Almond Cookies and Nian Gao.

For reservations, enquiries or to place an order, please call 6825 1131, email sinhb-festive@ihg.com, or visit InterContinentalShoppe.sg.

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Man Fu Yuan
Level 2, InterContinental Singapore
80 Middle Road,
Singapore 188966
Tel: +65 6825 1131
Mon to Sat: 11.45am – 3pm, 6.30pm – 10.30pm
Sun: 11:30am – 3:15pm, 6.30pm – 10.30pm
Nearest Station: Bugis

This post was brought to you by InterContinental Singapore.

Christmas is a wonderful time to gather with family and friends because this is the season to be jolly! Needless to say, restaurants and hotels are pulling out all stops when it comes to their festive buffets to create a memorable Christmas for everyone.

Royale—an all-day dining restaurant located at Mercure Singapore Bugis—has made it into our list as one of the best options for Christmas this year. The team behind the restaurant has prepared a sensational holiday buffet and you would be surprised by its affordable price tag.

For the entire month of December, delight yourself in ‘A Globetrotting Christmas’ buffet feast from S$48++ per adult/ S$24++ per child. The buffet features over 40 holiday recipes intertwined with Asian flavours such as Oven Baked Nonya Turkey served with Homemade Chili Sauce and Baked Honey Cinnamon Gammon Ham with Citrus Sauce.

From the succulent meat offered at ‘live’ carving stations to Western and Asian specialities and artisanal desserts, this is one festive buffet you definitely need to try! Our readers can quote ‘ladyironchef’ to enjoy 20% off total bills for Royale’s festive buffets from 01 to 31 December 2017 (excluding Christmas Eve, Christmas Day and New Year’s Eve), 

Helmed by Royale’s Executive Chef Nicholas Sia, this over-the-top buffet spread brings you on a gastronomical journey across the continents with a specially curated menu comprising highlights like European Christmas classics, Asian delights, and even Australian-inspired dishes.

To set the festive mood right, guests will get to dine in a swanky dining hall that has been done up with baroque style furnishings.

EUROPEAN CHRISTMAS CLASSICS

You may feel overwhelmed by the sheer number of choices at this festive buffet but we had no problems identifying the dish we would be starting our feast with.

The Roasted Beef Sirloin with Red Wine and Mustard was hands down our favourite of the lot. Served at the carving station, Royale’s medium rare beef sirloin came in the most beautiful shade of pink. Using traditional roasting methods, the crusty-charred top layer had a hint of smokiness while the insides remain juicy and extremely tender.

Adding a tropical touch to a European delicacy for a twist, the German Pork Knuckle with Pineapple Sauce is another highlight of this buffet. Also known as Bavarian Schweinehaxen in German, the pork knuckle was roasted till it had a layer of crispy skin enveloping fork-tender pork.

The pork knuckle is good on its own but you can spice things up a little and add a few drops of pineapple sauce for an elevated taste.

Of course, you must not skip the Baked Honey Cinnamon Gammon Ham with Citrus Sauce either. The meat was tender with the right amount of saltiness and it was delicious, to say the least.

ASIAN DELIGHTS

Moving on to the Asian flavours, you’d probably be surprised to find a turkey under this category but what do you know? Royale’s Oven Baked Nyonya Turkey served with Homemade Chilli Sauce is the real deal, guys!

Turkey has always been the quintessential dish for Christmas and this is what you can expect as part of the buffet lineup as well—but not quite the way you know turkey. Those who cook will know that turkey is not one of the simplest recipes to master but Chef Nicholas at Royale nailed it.

If you are wondering where the turkey got its rich flavour from, that’s because there are seven types of Peranakan spices used to marinate the meat. And you have to pair the fragrant turkey meat with Royale’s homemade chilli sauce—a spicy concoction that reshapes our perspective of how wonderful a turkey can be.

There is a stellar fish option too if you do not want an all-meat meal. The Baked Tandoori Salmon with Mint Chutney features a smooth salmon fillet that is marinated overnight with traditional Indian spices and yoghurt before it is roasted in the oven to achieve a smouldering taste.

WESTERN AND ASIAN HOT SPECIALTIES

Beyond that, the festive buffet also offers some pretty good Western and Asian specialties—the Australian Cherry and Port Glazed Rack of Lamb is a hearty meat dish that is often eaten in Winter; the Waffles Chicken is simple but oh-so-good; then there are the Garlic and Rosemary Prawns that won us over with lightly flavoured sweet, juicy prawns; and Accordion Potatoes which is covered in copious amounts of sour cream and bacon bits.

CRAYFISH LAKSA ‘LIVE’ STATION

Head over to the Crayfish Laksa ‘live’ station for something that is good all year round; Christmas or not. The chef prepares every order a la minute so you only get the freshest, warmest bowl of noodles. The laksa broth we had was creamy, full-flavoured and was well complemented with sweet crayfish.

SEAFOOD ON ICE

No buffet spread is truly complete without fresh seafood on ice and fans of shellfish will need to know that this is where you can get free-flow oysters, mussels, prawns, crayfish and clams!

Yes, they are all included in the festive buffet line-up and this reality sure made us do a double take on the price.

FESTIVE ARTISANAL DESSERTS

Remember to save some room for Royale’s festive artisanal desserts, handcrafted by Royale’s own Pastry Chef Man. In fact, you can even watch the pastry chef in action at the ‘live’ pastry kitchen as she crafts out all the cakes and muffins daily.

Our picks include Royale’s Hazelnut Log Cake, Pandan Crème Brûlée, Cempedak Meringue Tart and Durian Puree with Vanilla Mousse.

You have to try the Pandan Crème Brûlée! Smooth egg custard infused with pandan, topped with a layer of brown sugar that is lightly torched; it is one of those successful fusion desserts that do not steer too far from its roots and has a distinct Asian touch to it without overpowering the European aspect.

If you are looking for more choices, there’s also New York Chocolate Cheese Cake, Santa Red Velvet and Snow Angel Vanilla cupcakes among others.

Our readers can quote ‘ladyironchef’ to enjoy 20% off total bills for Royale’s festive buffets from 01 to 31 December 2017 (excluding Christmas Eve, Christmas Day and New Year’s Eve),

Globetrotting Festive Buffet (01 to 30 December 2017, excluding 24 & 25 December 2017)
Lunch & Dinner
$48++ (Adult) / $ 24++ (Child 6-12 years)
$78++ per person with free flow wines & beer

Globetrotting Christmas Buffet (24 & 25 December 2017)
Lunch & Dinner
$68++ (Adult) / $34 ++ (Child 6-12 years)
$98++ per person with free flow wines & beer

New Year’s Eve Countdown Party (31 December 2017)
New Year’s Eve Dinner Buffet
$68++ (Adult) / $34 ++ (Child 6-12 years)
$108++ with free flow wines & beer

New Year’s Eve Dinner Buffet & Countdown Party (31 December 2017)
$148++ per person with free flow wines, beer & Moscato Rose
Children under 6 years dine for free.

Royale 
Level 3, Mercure Singapore Bugis
122 Middle Road
Singapore 188973
Tel: +65 6521 6030 / or email HA0D7-FB1@accor.com
Buffet Lunch: 12pm – 2.30pm
Buffet Dinner:  6pm - 10.30pm
Nearest Station: Bugis

This post is brought to you by Mercure Singapore Bugis

The holiday mood has arisen as we approach the end of the year! This is the time when Singaporeans are counting down to the days when we can feast on good food every day and soak up the good cheers of ongoing festivities. Now, one major food festival all food enthusiasts must not miss is the AccorHotels Food & Wine Festival from 04 to 12 Nov 2017.

In Singapore, delectable food and excellent wine is not simply just a national pastime but considered an inalienable right and AccorHotels knows that best. This festival will spread across nine days in 40 restaurants and bars of hotels under the group. Organised by the largest and most prestigious hotel operator in Singapore, you can be assured that the festival will be nothing short of grand.

This inaugural gourmet food & wine festival will play host to over 100 chefs across AccorHotels’ massive network of Michelin-starred chefs from multiple award-winning restaurants and chefs such as Michelin-star Chef Kirk Westaway of JAAN, Raffles Singapore’s Amos Ting and Chef Louis Tay of Swissôtel Merchant Court who won the Culinary Olympics 2016.

Starring ‘Super Sunday Brunch’ held at Sofitel Singapore Sentosa Resort & Spa, the coolest pool parties and masterclasses, treat yourselves to exciting culinary creations and interesting alcoholic beverages by more than 100 highly dedicated chefs from AccorHotels.

Here’s what you can expect from this 9-day Food & Wine Extravaganza. 

WHAT TO EXPECT AT ACCORHOTELS FOOD & WINE FESTIVAL 2017

The AccorHotels Singapore Food & Wine Festival 2017 is perhaps one of the grandest food festivals Singapore has ever seen and it speaks of the innate passion that we Singaporeans have for food. For nine full days, expect pool party across several different hotels, masterclasses from cocktail shaking to world-class baking, various set lunch and dinner menus, foodie influencer meet-ups and the Biggest Brunch—one that we are totally stoked about.

Guests will be amazed by culinary geniuses who are able to celebrate Singapore’s multi-ethnic influences through delectable food and drinks in beautiful settings. This scale of the event is impressive to say the least, and as Michael Issenberg, Chairman and Chief Operating Officer of AccorHotels, Asia Pacific says, “It speaks to the passion Singaporeans have for food.”

THE BIGGEST BRUNCH IN SINGAPORE

Held on 12 Nov 2017 at Sofitel Singapore Sentosa Resort & Spa, all AccorHotel’s restaurants and bars will showcase their signature dishes and beverages alongside entertainment and fun for everyone in the family. Imagine being surrounded by the finest foods from some of the best restaurants and bars in the city—all at one destination.

One of the star dishes that stole our hearts was Hen’s Egg, Celeriac, Caviar whipped up by Michelin-star Chef Kirk Westaway from JAAN at Swissôtel The Stamford, Singapore.

It was a dream dish by Chef Kirk who cleverly tied in nature’s finest produce coupled with precise culinary techniques. The key here is to use simple methods that best enhance the natural flavours of each unique ingredient.

Alternatively, diners can also look forward to Lobster Bisque & Octopus Avocado by Chef Jean-Charles Dubois from the newly-opened Sofitel Singapore City Centre; and the Saute Slipper Lobster with Black Bean Sauce, Mango Salsa & Sesame, a recipe created by Chef Louis Tay of Swissôtel Merchant Court.

If you are there for the drinks, we highly recommend Anti:dote’s mixologist Bannie Kang’s Hwa Chae and the original Singapore Sling prepared by Amos Ting from Raffles Hotel. Both make stunning cocktails at extremely fast speed. And, we can always do with an extra glass of good cocktail, right?

HAVE A SPLASHIN’ GOOD TIME AT POOL PARTIES

A festival is just incomplete without pool parties so gather all your friends and have a wild time together! Since this is a food festival, partygoers will be treated to freshly made dishes and local BBQ items. What’s more, there will also be a fully-stocked bar serving stylish cocktails, bubbly champagne and a range of local and imported beer on tap!

Your night will be made memorable with DJs spinning the latest hit songs and live performances from solo musicians and bands, depending on which hotel you choose to go to.

There are five hotels in total for you to pick from—Fairmont Singapore, Swissôtel The Stamford, Singapore, ibis Styles Singapore On MacPherson, Mercure Singapore Bugis and SO Sofitel Singapore.

SIGN UP FOR THE MASTERCLASSES

Pick up some culinary skills along the way when you join in the masterclasses. From cocktail shaking and world-class baking to making latte art and chocolate demonstration workshops, surely there is something that will interest you.

Parents would also be pleased to know that they can sign their young ones up for kids cooking classes, ice cream making lessons and even a pasta necklace crafting session. These are perfect bonding activities for families, ain’t it?

SPECIAL SET MENUS CURATED BY RESTAURANTS OF PARTICIPATING HOTELS

Just for this festival alone, there will be special 3-course set menus at participating restaurants under AccorHotels. Prices range from S$15++ to S$47++ for lunch and S$27++ to S$67++ (including a glass of red or white wine) for dinner.

In particular, you have to try the Pan-Seared Sea Bass with Morel Crust at Royale Restaurant, Mercure Singapore Bugis. Executive Chef Nicholas Sia uses the freshest seafood that are all locally farmed from Ah Hua Kelong.

WIN PRIZES WHILE ENJOYING SPECIAL PROMOTIONS

The AccorHotels Singapore Food & Wine Festival is proudly sponsored by Mastercard and British Airways.

Throughout the course of the nine days, attendees can also collect stamps using a special “Foodie Passport” and lucky winners will stand a chance to win a trip to Sydney or Paris courtesy of British Airways—one of the event’s sponsors—as well as hotel stays at the various hotels under the AccorHotels group.

All participating restaurants and bars are listed in the passport and dining at any one of them will award you 1 stamp*(terms and conditions apply).

Le Club AccorHotels’ members will receive a 2nd stamp upon verification, and the 3rd stamp will be awarded when you pay via MasterCard.  Diners must have at least 3 stamps before 12 November in order to qualify for the F&B voucher.

If all these talks about good food have gotten you on the edge of your seat, then what are you waiting for? Book your tickets now at accorhotelsfoodfestival.com.

Tickets for the pool party on 04 November start at S$22 and tickets for the festival lunch and dinner set menu from 04 to 12 November start at S$15.

This post is brought to you by AccorHotels Asia Pacific.

Chinese New Year is a two-day public holiday in Singapore. Everyone will be busy with the customary house visiting, and it seems that every year, most dining establishments will be not be open during that period.

But there will always be some of us who want dine out with our families, or are simply not into house visiting.

If you are one of those, fret not. From having your regular cafe fare to buffet spreads, here are 20 Restaurants That Will Be Open During Chinese New Year 2016.

#1 AWFULLY CHOCOLATE

Chocaholics rejoice! Three of Awfully Chocolate’s cafes will be open throughout Chinese New Year – namely East Coast, The Star Vista and Vivo City. If Western desserts are what you need instead of pineapple tarts and love letters, then Awfully Chocolate will answer your prayers with their wide range of chocolatey desserts. And of course, hei ice cream is always the best.

Ninethirty East Coast Road
131 East Coast Road
Singapore 428816
Tel: +65 6345 2190
Mon to Thu: 12pm – 11pm
Sat: 9.30am – 1am
Sun: 9.30am – 11pm
Nearest Station: Dakota

#2 BAR-ROQUE GRILL

Located at the corner of Amara Hotel, Bar-Roque Grill is open during Chinese New Year. The French restaurant is the proud owner of Singapore’s largest rotisserie and patrons can choose to dine in its lavish dining room or chill out over drinks at its adjoining open-air terrace bar.

165 Tanjong Pagar Road, #01-00
Singapore 088539
Tel: +65 6444 9672
Mon to Fri: 12pm – 2.30pm, 6pm – 10.30pm
Sat: 6pm – 10.30pm
Sun: Closed
Nearest Station: Tanjong Pagar

#3 DALLAS RESTAURANT & BAR

Dallas Restaurant & Bar is centrally located at Suntec City and boasts a scrumptious variety of western main courses. Relish in their fine selection of wines that have been imported from Australia and New Zealand; a good alternative to toast to the Lunar New Year, right?

#03-302/303 Suntec City
3 Temasek Boulevard
Singapore 038982
Tel: +65 6333 4068
Mon to Wed: 11.30am – 12am
Thu and Fri: 11.30am – 1am
Sat and Sun: 11.30am – 12am
Nearest Station: Promenade

#4 DA PAOLO BISTRO BAR

Situated in Rochester Park, Da Paolo Bistro Bar is a beautiful multi-concept venue nestled in lush greenery. Treat yourselves to European dishes if Chinese food is not your thing, or unwind over refreshing cocktails at the breezy laid-back outdoor lounge area.

3 Rochester Park
Singapore 139214
Tel: +65 6774 5537
Mon to Sat: 11.30am – 2.30pm, 5.30pm – 10.30pm
Sun: 11am – 9pm
Nearest Station: Buona Vista

#5 EL MERO MERO

Housed within the charming 19th-century national monument Chijmes, El Mero Mero is a contemporary Mexican restaurant that sources its ingredients directly from Mexico. The menu changes every month so frequent diners will never find themselves bored of the food.

#01-20 Chijmes
30 Victoria Street
Singapore 187996
Tel: +65 6337 1377
Daily: 12pm – 3pm, 5.30pm – 12am
Nearest Station: Cityhall / Esplanade

#6 FOREST

Chinese fine dining restaurant Forest is helmed by famous local celebrity chef Sam Leong and this extravagant establishment is one of Sentosa’s best kept secrets. Chinese gourmet served here are nowhere near ordinary, and if you are after an elegant dinner that is full of surprises, Forest is where you should be.

8 Sentosa Gateway
Level 1 Equarius Hotel
Resorts World Sentosa
Tel: +65 6577 7788
Daily: 12pm – 2.30pm, 6pm – 10.30pm
Sunday Brunch: 11.30am – 4pm
Nearest Station: Harbourfront

#7 GREENDOT

Greendot is the go-to eatery for those who live by the motto “Eat Green, Feel Good”. If some of your folks and/or friends are on a meat-free diet, then all the more you should visit GreenDot for its menu of wholesome vegetarian dishes. Nutritious and delicious, what’s there not to love?

Paya Lebar Square
60 Paya Lebar Road, #02-15/16/17
Singapore 409051
Tel: +65 6702 2221
Daily: 11am – 10pm
Nearest Station: Paya Lebar

#8 IMPERIAL TREASURE FINE CHINESE CUISINE

Imperial Treasure certainly needs no further introduction. The successful brand is synonymous with excellent standards of Chinese food and we say a meal here is indeed well worth the hefty price. Remember to order their signature Peking Duck!

#L2-04, Marina Bay Sands
10 Bayfront Avenue
Singapore 018956
Tel: +65 6688 7788
Daily: 11.30am – 10.30pm
Nearest Station: Bayfront

#9 J’S RESTAURANT

J’s Restaurant is a Halal-certified restaurant serving modern European gourmet fare infused with Latin American flavours. Diners can savour scrumptious nosh such as Chipotle Meatballs and Adobo Chicken, while vegetarians can choose from five vegetarian-friendly main courses.

7 Purvis Street, #01-01
Singapore 188586
Tel: +65 6887 4787
Mon to Thu: 12pm – 2.30pm, 6.30pm – 10pm
Fri: 12pm – 2.30pm, 6.30pm – 10.30pm
Sat: 6pm – 10.30pm
Sun: 12pm – 2.30pm, 6.30pm – 9.30pm
Nearest Station: Esplanade

#10 J65 AT HOTEL JEN TANGLIN SINGAPORE

Newly revamped Hotel Jen Tanglin Singapore is our recent muse, and its star restaurant J65 has one of the most value-for-money buffet spreads. At S$78 nett on 08 Feb and S$58 nett on 09 Feb, J65 has a lunar-theme spread where you can customise your own yusheng. Yes, that means take all the sashimi or seafood you want, and pile on the vegetables and crackers!

Hotel Jen Tanglin Singapore
Lobby Level, 1A Cuscaden Road
Singapore 249176
Tel: +65 6831 4374
Daily: 6.30am to 10pm
Nearest Station: Orchard

#11 LOKKEE

Lokkee has successfully challenged the notions of traditional Chinese dining to an epic new level (in a good way, of course). Their bold unconventional branding has made quite a name for itself, but that is not all that we are attracted to. Their Flaming Pineapple Beef, Firecracker Chicken Nest and Sichuan ‘Mala’ Grilled Fish are worth a special trip.

Note: Lokkee is closed on Monday, 08 Feb but will be open for business on Tuesday, 09 Feb.

Plaza Singapura
#03-01, 68 Orchard Road
Singapore 238839
Tel: +65 6884 4566
Daily: 11.30am – 3pm, 5.30pm – 10pm
Nearest Station: Dhoby Ghaut

#12 MITZO

Mitzo has always been one of our favourite dining destinations for Chinese gourmet and we are all ecstatic about the scrumptious festive sets, CNY-themed cocktails and takeouts specially for the upcoming Chinese New Year at this sexy Chinese restaurant.

Its irresistibly groundbreaking renditions of Chinese classics are far from ordinary, yet by no means stray away from traditional practices.

Quote “ladyironchef” and book by 20 Jan 2016 to enjoy 15% off (*not valid for 07 Feb 2016) all set menus and goodies at Mitzo.

Level 4 Grand Park Orchard
270 Orchard Road
Singapore 238857
Reservations: +65 6603 8855 / rsvn@mitzo.sg
Mon to Wed: 12pm – 2.30pm, 6.30pm – 12am
(2 seating on 7 Feb – 1st Seating: 6pm to 8pm; 2nd seating: 8.30pm to 10.30pm)
Thu to Sun, PH and Eve of PH: 12pm – 2.30pm, 6.30pm – 1am
Nearest Station: Orchard/Somerset

#13 QUAYSIDE FISH BAR & BISTRO

Fancy the idea of chilling by Sentosa Cove’s marina over a beautiful seafood meal? Quayside Fish Bar & Bistro is quite the ideal spot for some quality time with your loved ones. The ever-changing blackboard specials are what we always look forward to, because the surprises are dependent on the daily catch. Well, whatever they are, you know you will be in for a treat without breaking the bank.

31 Ocean Way #01-11
Quayside Isle, Sentosa Cove
Singapore 098375
Tel: +65 6268 8633
Mon: 5.30pm – 12 midnight
Tue to Thu: 12pm – 12 midnight
Fri: 12pm – 1am
Sat: 10am – 1am
Sun: 10am – 12 midnight
Nearest Station: Harbourfont

#14 ROYAL CHINA

Situated on the third storey of the iconic Raffles Hotel, Royal China is an elegant Chinese restaurant that enjoys immense popularity among locals and tourists alike. Characterised by hues of white and tiffany blue, sit back and enjoy the baskets of stellar dim sum over pots of Chinese tea.

1 Beach Road
#03-09 Raffles Hotel
Singapore 190001
Tel: +65 6338 3363
Mon to Sat: 12pm – 3pm, 6pm – 10.30pm
Sun and PH: 11am – 3pm, 6pm – 10.30pm
Nearest Station: City Hall

#15 SALT GRILL & SKY BAR

Sitting on level 55 and 56 of ION Orchard, Salt Grill & Sky Bar is a modern contemporary Australian fine dining restaurant that is helmed by celebrity chef Luke Mangan. Tuck into sumptuous Aussie fares and a wide selection of international wines.

2 Orchard Turn,
#55-01 & #56-01
ION Orchard
Singapore 238801
Tel: +65 6592 5118
Daily: 11am – 11.30pm
Nearest Station: Orchard

#16 SUMMER PALACE

We are not sure about you, but we actually prefer sticking to Chinese food during the lunar festivity. Summer Palace at Regent Hotel has exquisite Cantonese selections, and are prepared by award-winning master chefs that will surely impress the whole family.

Regent Hotel
1 Cuscaden Road
Singapore 249715
Tel: +65 6725 3288
Mon to Sat: 12pm – 2.30pm, 6.30pm – 10.30pm
Sun: 11.30am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Orchard

#17 THE CARVERY

If digging into tossed fish salad and sinking your teeth on baked treats just ain’t your cup of tea, then perhaps The Carvery might be the answer to your carnivorous appetite. The Carvery is a value-for-money buffet at Park Hotel Alexandra, where you get to enjoy unlimited servings of premium meat.

Level 7, Park Hotel Alexandra
323 Alexandra Road
Singapore 159972
Tel: +65 6828 8880
Daily: 12pm – 3pm, 6pm – 10pm
Nearest Station: Queenstown / Redhill

#18 WAN HAO CHINESE RESTAURANT

Singapore Marriott Tang Plaza Hotel’s Wan Hao Chinese Restaurant is a perennial favourite. It is a superb dining destination that does not compromise on the decors, food and service. The kitchen is now helmed by Chef Bryan, and our pick from his festive delights is the Nourishing Deluxe Pen Cai with Pig Trotter (S$738 nett for small (6 persons), S$1388 nett for large (10 persons).

320 Orchard Road
Singapore Marriott Tang Plaza Hotel
Tel: +65 6831 4605
Mon to Fri: 12pm to 3pm, 6.30pm to 10.30pm
Sat, Sun and PH: 11.30am – 3pm, 6.30pm – 10.30pm
Nearest Station: Orchard

#19 XIN CUISINE

Tucked away at Holiday Inn Singapore Atrium Hotel, Xin Cuisine is an under-the-radar dining destination that honestly deserves more attention for its Chinese cuisine that is consistently good. No efforts are spared in the presentations of the most delicious dishes too.

#04-00 Holiday Inn Singapore Atrium
317 Outram Road
Singapore 169075
Tel: +65 6731 7173
Mon to Sat: 12pm – 2.30pm, 6.30pm – 10.30pm
Sun: 10.30am – 2.30pm, 6.30pm – 10pm
Nearest Station: Outram Park

#20 YAN TING

Yan Ting is a fancy Chinese restaurant frequented by food lovers. Located in 5-star hotel The St. Regis Singapore, dim sum on Chinese New Year sounds perfect, yes?

The St. Regis Singapore
29 Tanglin Road
Singapore 247911
Tel: +65 6506 6887
Daily: 12pm – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Orchard

Read: Calories in 12 Popular Chinese New Year Goodies.

It is that time of the year again – Chinese New Year. The time of amazing food, quality time with family and overnight mahjong.

If you celebrate Chinese New Year in Singapore, you would know that house visiting is mostly a must, and you spend pretty much the whole day going from one house to another – to reconnect with relatives, have some food, and to collect or give out red packets.

With that, you will notice that everywhere you go, there are certain types of people and they are generally the same at every house. Here are 10 Types of People at A Chinese New Year Reunion Dinner.

#1 THE ‘HANGRY’ RELATIVE

If you do not already know what this popular term means, it is the fusion of two words ‘hungry’ and ‘angry’. There is definitely someone who will whine about why the food is not ready yet, or why there is not enough food. If you can relate to this, you are probably this person. Else, just go find this person some food!

#2 THE AUNT WHO HAS ‘NO FILTER’

You know it, we know it; well, she might not know it. But she is the (annoying) one who will constantly ask inappropriate questions about why your boyfriend is not at the gathering (even though you two recently broke up), why are you not married yet, or why you chose to take a gap year from University. Unfortunately, there is no way of avoiding her; she will find you and interrogation starts!

#3 THE AUNT WHO TALKS TOO MUCH

“My son is top in his class!” “Did you see this new designer handbag I got?” “Your food is a little salty, maybe you could…” Yup, she does not stop talking and yapping away and all you can do is sit politely and listen because she thinks her advice is golden.

#4 THE AWKWARD & QUIET COUSIN

There is always one person at every social situation who excludes himself or herself. They might just prefer to be alone, or are simply feeling too awkward to interact. Nevertheless, try walking up to them to strike a conversation!

#5 THE NOISY KIDS

Running around, throwing things, screaming – kids can be a handful, especially when the parents don’t even care. Then again, it is Chinese New Year and we will embrace the spirit of love and harmony.

#6 THE ONE WHO HATES CHINESE NEW YEAR

The downer. This person is basically the one who ruins everybody’s mood. He or she would be complaining about the festive songs, shows and decor, and they just basically look so bored and discontent with the gathering altogether.

#7 THE ONE WHO IS SLEEPY AND BORED

You can spot this person yawning while resting his or her head on the couch. This person does not necessarily hate Chinese New Year, they might just find family gatherings a little too much, especially when they have #2 or #3 around.

#8 THE ONE WHO LOVES CHINESE NEW YEAR

This person will be dressed head to toe like a red packet. He or she will jiving along to Chinese New Year music and most likely be the life of the party. Sounds like fun, but can be a pain if he/she is overly obsessed.

#9 THE RELATIVE WHO FORGETS YOUR NAME

The reason is simple – you see this person only once a year, and they will never remember your name. You just have to tell him/her whose kid you are, and they would go, “Ohhhhhhh!”

#10 THE SLEEPY UNCLE

There will always be an uncle of ours who would be dozing off on the couch, or just snoring away in the bedroom because, well, he is always sleepy.

Read: Here are some Chinese New Year 2016 Food Hacks You Need To Know Now.

About the writer:
Cheryl is a staff writer for ladyironchef. She loves a good steak and an even better cuppa. She eats just about anything and everything. In her free time, she regularly starts on sci-fi or fantasy movie marathons.

The most amazing thing about having a food blog, is knowing the other food bloggers. Besides the food blogs in Singapore, I got to meet up with the KL food bloggers during my trip up north last year, and when I went for a holiday in Australia during December, the good Sydney food bloggers hosted and brought me around for the best food in Sydney.

When Howard & Linda (eatshow&tell) told me that they were stopping-over in Singapore for a few hours before flying to Hong Kong, I knew that I had to bring them to have our famous Chili Crab.

It’s a tough decision trying to choose a place, since there’s so many restaurants claiming to serve the best chili crab in Singapore. I finally decided on No SignBoard restaurant because it has always been one of my family’s favorite place for crabs. As there were 6 of us, the staff advised that we probably need two crabs, so our second choice was the Salted Egg Yolk crab ($40 per kg). It was an irony since No SignBoard is famous for their white pepper crabs in Singapore, but I’m not a fan of pepper. Besides, I know I want the salted egg yolk, and I wanted it immediately. You know, like now!

Drop-dead gorgeous.

Look at that, the golden cluster of the salted egg yolk! I licked off the salted egg yolk coat on the crab pincers, and it simply disintegrated. The sauce reminded me of the salted egg yolk in custard buns, both equally as good but this one was slightly saltier, and very fragrant.

Hand over your passports, nobody leaves Singapore without trying Chili crab.

Photogenic it is not, but in the mouth, one struggles for words, and everything is forgiven. There’s different renditions of Chili crabs, with each claiming to be better than the other; so how do you actually define what’s a good Chili Crab? I like it slightly sweet, and spicy. I like to dip my beloved deep-fried mantou into the thick and awesome gravy, pour a whole bowl of it onto the white rice and finish everything.

Six deep-fried Mantou please, no wait, make it twelve. Okay, give us another six more. Oh those incredibly delicious, tiny devils.

Coming from a poor chili eater, I find the Sambal Kangkong extremely spicy. Herein lies the question: do we like sambal kangkong because it is hot, or do we like it hot so we like sambal kangkong?

Anyway, I like my sambal kangkong to be hot even though I can’t take chili very well. And the one here, is damn hot.

I’m not sure about you, but it seems to me that people always order Cereal prawns not so much because of the prawns, but rather they like the crispy cereals. I’m not going to talk about the niffy gritty part on how to peel a prawn, forget every single thing that I’ve said – just swallow the whole prawn.

Without a doubt, Chili Crab is the face and ambassador of the Singapore food scene, and No Signboard has the best chili crab in Singapore – because I like them. And no, we are not going to start the controversial debate on ‘where is the best chili crab in Singapore’. Whichever crab you like, is the best crab.

If you have hang around for long enough, you’d know that I’m not a big fan of steamboat, so it’s always an once-a-year thing for Chinese New Year reunion dinner. Most reputable fine-dining Chinese restaurants are probably fully booked by now; so instead of having steamboat, how about Seafood for Chinese New Year? Sounds like a plan to me.

Restaurant Review
No Signboard Seafood
414 Geylang Road
Tel: +65 6842 3415
Daily 12pm – 1am

An oasis of blue, with a glimpse of gold. Royal China. There are places which you will proudly recommend to your friends when they want suggestions for food, and I raved about the best dim sum before. Indeed, my fond memories of the exquisite Chinese-tapas still lingers in my heart. My perennial return was long overdue.

But perhaps it was my mistake not to check with the restaurant before going, that I didn’t realise they had a special dim sum menu for the Chinese New Year period. With just a selection of 12 different dim sum, all priced at $6.80++ instead of the normal price, I did feel being rip-off, but that’s Chinese New Year for you, and it was my fault for not checking beforehand.

In place of the usual red roe on top of the steamed minced pork dumpling with abalone ($6.80++, usual price $4.80), we had tiny abalones instead. Right, the siew mai was up to standard, but I’ll not say the same having pay two dollars extra for the tiny abalone on top.

From the outside, the steamed prawn dumplings with black moss ($6.80++, usual price $4.80) looked the same. The exotic ingredients kicked in with the addition of black moss (fa-cai), an ingredient that is never missing from Chinese New Year menu. I certainly understood the significant of the auspicious ingredient, but I must admit that there wasn’t any enhance in the flavour of the har gau.

The Crispy prawn rolls with sesame ($6.80++) was one of the item which I did not try before, and I was pleasantly surprised by it. Fundamentally prawn roll with mango, fried crispy with the sesame stuck on top. A dip into the mayo dressing completed the whole taste.

My love, the Baked barbecued pork puff ($6.80++, usual price $4). Royal China’s rendition was very good, with golden butter flaky skin and juicy red char siew. The only problem, this was exactly the same without any addition of “exotic ingredients” and I had to pay almost three bucks more for it.

Total bill was $43. 90 for 4 dim sum, 1 appetiser, and of course the other charges. Was I disappointed by the second visit? Certainly, counting by per piece, it’s close to $2.60 each, even more expensive than Yan Ting. But you can’t fault them for the quality in dim sum, it’s just that I’m sore over paying more than usual for my char siew sou. Will I go back again? Certainly, I still have good impression of them even though this was a bad experience.

And one more thing which I was not pleased about. For those of you who had been there, you’ll know that in their middle seating area, it used to be square tables with the nice white chairs. But they had removed them, and placed round tables with ugly brown chairs instead. I presumed this was done to increase the seating capacity,  but the different furnitures was certainly not pleasing to the eyes, and the seating arrangements were not comfortable at all. After checking with a friend who went after the cny period, it seems everything is back to normal.

One thing’s a definite. We will find out the next time I revisit the place.

Royal China
1 Beach Road
#03-09 Raffles Hotel
Tel: 6338 3363

There are a few things in life which you can never forget. Your first love, the first time flying on a plane, the wonderful taste of food, and of course, my first visit to the prestigious 6 Star St Regis Hotel, and not to mention, the most expensive and excellent dim sum that I’ve there.

I can never forget the taste of Peking duck after trying it for the first time a couple of years back. The perfectly crispy skin with a thin layer of fats beneath. Yan Ting’s Crispy Peking duck ($60 whole duck) served with traditional condiments arrived within minutes after making our order. Instead of wrapping in the typical pancake, the chef decided to use flour skin instead.

Like the usual practice for Peking duck, the remainder of the meat was done in other methods. The one that we had was diced duck meat, which came across as salty. It would be a great compliment with a bowl of white rice, but other than that, there wasn’t much hint of the duck meat. I wondered where the rest of the duck meat actually went. And the second serving ($27) came at a cost of 3 bucks per head.

While I didn’t try any “San Bei Ji”, or claypot chicken with basil & golden garlic ($20 for medium serves 4) before, the rendition here was satisfying. The fragrance of the meat announced the arrival of the dish, the chicken was tender, with some fatty meat and the tasty sauce was the icing on the cake, or rather chicken.

The question mark on my face was evident when I couldn’t figure out what the vegetable on the table was. I was told, the Dou Bei ($26 for medium serves 4) was the superior cousin of the more common Dou Miao. An expensive plate of greens this was, for the seemingly average taste of the vegetables.

We also tried the Crispy garlic pork ($28 for medium serves 4). The pork ribs were crispy, and had a strong garlic taste. The dish also came across as a tad salty. Nonetheless, we dutifully whipped clear the plate of the ribs.

I can never forget my penchant for cod fish. Taking a bite of the Deep Fried Cod Fillet coated with Crispy Cereal ($28), the fish immediately melt-in-the-mouth, with the cereal giving an added crunch. There’s barely enough for all of us a piece each.

I ain’t a big fan of scallop, so this line could be pretty bias. The Pan Seared Scallop filled with Shrimp Mousse ($32 for medium serves 4) was big in size indeed. However, the scallop was overwhelmed by the strong shrimp mousse taste.

I can never forget my mother’s rendition of French bean. I’m of the belief that simplicity is beauty. Using garlic to stir fried the vegetables can always bring out the fragrance of the garlic without covering the freshness of the greens. So I was rather sceptical initially when i saw the Wok Fried French Bean with Minced Pork and Chilli ($20 for medium serves 4). But it did proved me wrong with the wok hei of the beans. And the minced pork didn’t complicate the taste.

Instead of the typical deep fried prawn with mango, the Deep Fried Prawn filled with Fresh Mango ($36 for medium serves 4) came with a twist. Prawns and mangos were wrapped in beancurd skin, and deep fried. To be frank, I dislike beancurd skins, especially those served during dim sum. But this one was decent, the mango could be sweeter though.

With the name Chef Chan Signature Baked Spring Onion Chicken ($28 for medium serves 4), the dish certainly was bundled with expectations. You can’t go wrong ordering the signature dishes, or so it seems. The chicken was plain ordinary, and definitely didn’t warrent the hefty price tag.

I can never forget the best char siew sou ($1.8 per piece) I had before, from Yan Ting of course. Dim sum is not served during dinner, but we made a request to the manager, who to our delight, agreed to ask the chef to make it for us specially. Maybe we were saddled by the huge expectation that we had, but we are guessing it’s most probably because of the shorter baking time, that the char siew sou didn’t turn out to be as good as before. Nonetheless, it was good of the restaurant to do it specially for us, and I’ll be back again for it.

Total bill was $362.85 for 9 person, after a 25% discount using the Astor card. This came up to about $40 per person, which was totally cheaper than what we expected. And if we didn’t drink tea ($40), and no desserts ($48), the add up will probably be around $283 or $30 per head. With the ambience of the place, the prestige of the restaurant, and the decent quality of the food, the price was definitely reasonable. I’ll definitely be coming back for their dim sum, Yan Ting IV. There are a few things in life, which you can never forget after all.

Read about my dim sum visit to Yan Ting here
& Yan Ting snowskin mooncake here

Yan Ting
29 Tanglin Road
The St Regis
Tel: 6506 6888

Yan Ting is listed as one of ladyironchef’s favorite restaurants in Singapore