Sembawang Confectionery is a humble old-school bakery tucked away at the ground floor of a HDB estate at Beach Road, not Sembawang. This bakery has been rolling out freshly baked bread and cakes since the 1960s. Best of all, their goods are free from preservatives.

During the short time we spent at Sembawang Confectionery, the bakery was visited by plenty of regulars which only goes to show how well-loved their bakes are. So take this as your sign to drop by Sembawang Confectionery if you haven’t visited them before.

Sembawang Confectionery carries a wide array of baked goods for your picking. From individually wrapped buns, loaves of bread, kueh, pastries and nostalgic Western cakes, there is something for everyone here.

To top it off, customers can take their time to select their favourites because Sembawang Confectionery is known for their friendly staff who are patient and customer-centric.

When we asked their staff to recommend us some items, she shared that the Cream Horn (S$2) was one of their top-sellers and we witnessed this in person too. Just as we ordered the Cream Horn, someone dropped by to pick up an order and there just wasn’t enough left on the shelf to pack for them. Say what?

Whilst we found the pastry of the Cream Horn decently flaky, the cream filling leaned towards being more of a butter-based cream rather than fresh cream. So if you’re intending to purchase some Cream Horns for yourself, do note that the Cream Horn is best enjoyed fresh instead of being kept in the fridge for later occasion.

Another interesting find at Sembawang Confectionery is the Pineapple Leaf Pie (S$1.50), a twist on the well-loved pineapple tart. Put simply, the Pineapple Leaf Pie shares the same concept as the Bunny Shaped Pineapple Tarts that you’d see during Chinese New Year i.e., a crumbly buttery shell filled with pineapple paste.

Whilst the taste of the Pineapple Leaf Pie was decent for the price, we’d have liked the pastry to be slightly saltier for a deeper flavour.

The best part about all these traditional bakeries is their range of nostalgic old-school Western Heritage Cakes (S$1.80 per slice), especially the “Traffic Light” cake. Sembawang Confectionery’s Heritage Cakes come in chocolate and vanilla flavours, and each slice of cake is carefully decorated with different designs.

Taste-wise, the Heritage Cakes were moist and the buttercream was fresh and light. But if we were asked about what would make the cakes better, we would have liked the cakes to have a slightly fluffier texture. 

Some other treats that you can pick up at Sembawang Confectionery include the Egg Tarts (S$1.50) and Custard Cream Puff (S$1.50). Although they weren’t outstanding, they would make a lovely and affordable afternoon snack for the family.

Sembawang Confectionery
6 Beach Rd, #01-4869,
Singapore 190006
Tel: +65 6295 3965

Located at Customs House overlooking the Marina Bay waterfront, Sabai Fine Thai offers mouth-watering, flavourful Thai dishes and it comes with a magnificent panorama view of Singapore’s city skyline.

The prices of the food are on the heftier side, but it’s not surprising to us, given the prime location. Nonetheless, this waterfront restaurant is a nice place to celebrate a special occasion, especially if you are craving for Thai food.

You have the choice to enjoy your food inside and admire the intricate decor of the Thai restaurant, or dine outside to enjoy the scenic bayfront view.

We started off with the Khao Dtang Nar Dtang (S$20.50), which are crispy rice crackers served with simmered minced chicken and minced prawns in coconut milk. The rice crackers had a good crunch, and coupled with the delicious dip, it makes for a delectable appetiser.

The restaurant leads up to an equally delicious main dish, the Pla Neung Manao (S$48). It consists of steamed seabass; and seasoned with bird’s eye chilli, garlic and fresh lime juice.

Wash the food down with their refreshing, classic Sabai Mojito, made with lemongrass, lime, homemade ginger and lime syrup, crushed ice, and topped off with ginger ale. The best drink to battle the heat.

End off your meal with the Kao Niew Mamuang (S$23). The mangoes were sweet, ripe and juicy, and paired with sweetened sticky rice, this dessert was devoured within minutes.

Sabai Fine Thai
70 Collyer Quay
#01-02 Customs House
Singapore 049323
Tel: +65 6535 3718

Established in 1980, Shima at Goodwood Park Hotel is the oldest Japanese restaurant in Singapore which is known for its traditional teppanyaki. It is frequented by Japanese expats and those with has a discerning appetite for fine Japanese cuisine.

Freshly grilled food (yaki) on an iron plate (teppan), Shima offers teppanyaki courses in a slightly aristocratic yet traditional setting. In short, you can expect nothing short of the finest quality and dedicated service.

The beef tenderloin steak came with a smoky exterior and medium-rare interior. Accompanied with deep-fried garlic chips and yasai-yaki, this main course was a true stunner.

Other than its signature Teppayaki menus, Shima also offers sashimi and sushi which is air-flown at least once a week from Japan.

Every grain of rice is coated with the oil used to fry the garlic, with pepper added to elevated the overall fragrance of this dish. It was, hands down, the best garlic rice that we’ve had in Singapore.

Shima Restaurant
22 Scotts Rd
Goodwood Park Hotel
Singapore 228221
Tel: +65 6734 6281

COVID-19 has left Singapore’s F&B industry in a catastrophic mess, especially after dining out was banned during the Circuit Breaker period. Eateries have been struggling to make ends meet and despite many of them still allowing takeaway or delivery, it is not always enough.

So, it isn’t surprising that a number of these dining establishments have had to shut their doors and leave Singapore’s F&B industry. Over the past few months, we’ve heard of the closing of a number of reputable restaurants across our little red dot and it is truly heartbreaking.

Just recently, there have been rumours that Stärker Group has become one of the next casualties of the pandemic. Are these, however, true? We will find out by 10 June 2020.

For a little context, the Stärker Group owns a chain of German bistros and restaurants that specialises in German-style fresh beer and hearty sharing platters that you can enjoy with some live music.

The Stärker Group has put a notice up on their social media platforms stating that they are temporarily closed during the pandemic period, but there have been no updates since, which has caused plenty of speculation.

We’ve recently discovered that a “Notice of Creditors Meeting” under section 209 of the Companies Act has been put up for “Stärker Brewery Pte. Ltd” and “Stärker F&B Pte. Ltd.”,  and that a fully electronic meeting conducted by video-conference will decide their fate. This meeting will be held on 10 June 2020 at 3pm and 4pm and will discuss the company’s affairs, estimate amounts of creditors’ claims, appointing a liquidator, appointing a committee of inspection and any other business.

]]> https://www.ladyironchef.com/2020/06/starker-bistro-closing/feed/ 0 https://www.ladyironchef.com/2020/03/sweet-thoughts-by-mod/ https://www.ladyironchef.com/2020/03/sweet-thoughts-by-mod/#comments Mon, 16 Mar 2020 08:13:45 +0000 Lim Han https://www.ladyironchef.com/?p=198818 Continue reading →]]>

Photo Credit: https://www.facebook.com/Sweet-Thoughts-by-MOD-109685083973868/

Home to the famed Ponggol Nasi Lemak and Lola’s Cafe, Kovan is easily one of Singapore’s most underrated foodie gems. As if we needed any more reason to visit Kovan, this food haven has a new prized addition to their collection of treasured eateries.

North-east siders now have one more option when they’re hunting down a sweet fix after dinner. Meet Sweet Thoughts by M.O.D.

Taking the form of an Asian dessert cafe, Sweet Thoughts by M.O.D. is a new venture by Chef Francis Wong (previously the Chef Entrepreneur of the popular Non Entrée Desserts) has 12 years of experience in creating novelty ice cream and frozen desserts up his sleeves.

Correction on 17 Mar 2020: Chef Francis Wong, previously the Chef Entrepreneur of the popular Non Entrée Desserts, has joined Sweet Thoughts by M.O.D. However, this is not a new concept by Non Entrée Desserts.

While Non Entrée’s signature bak chor mee and nasi lemak desserts aren’t making an appearance in Sweet Thought’s menu, you can still expect the same level of craftsmanship in their creations.

Their menu features a wide selection of flavoured shaved ice and steamed puddings, some with an inventive local twist. Think delectable flavours such as Matcha and Kaya Toast. Yes, you read that right.

Photo Credit: https://www.facebook.com/Sweet-Thoughts-by-MOD-109685083973868/

Their Kaya Toast Steamed Pudding (S$5.50) is topped with pandan sago, gula melaka bubbles and served with crispy toast.

As for their shaved ice selection, we couldn’t be more thrilled to see flavours such as Taro, Houjicha and the majestic Mao Shan Wang. The best part? Each flavour is thoughtfully paired with curated toppings to create the most satisfying indulgence.

Photo Credit: https://www.facebook.com/Sweet-Thoughts-by-MOD-109685083973868/

Their Black Sesame Shaved Ice (S$6.90) sees a mountain of nutty shaved ice loaded with adzuki red beans, peanut muah chee and brown sugar jelly. It’s the absolute dream for sugar junkies with an Asian palate.

Photo Credit: https://www.facebook.com/Sweet-Thoughts-by-MOD-109685083973868/

This dessert joint shares its space with Lim Chui, a beverage concept owned by the same people, and Tie Fun Wan, a Taiwanese-inspired cafe serving fusion rice bowls. So if you’re looking for savoury grub to fill you up first, you’ve hit the jackpot with this one.

You might want to plan a trip there soon before fans of Chef Francis Wong bombard this space.

Sweet Thoughts by M.O.D
50 Hougang Ave 1, JForté Sportainment Centre, #01-00
Singapore 538885
Tel: +65 9389 1276
Tues to Sun: 11am – 11pm
Nearest Station: Kovan

Easties, rejoice! We have a Muslim-owned neighbourhood bakery to introduce to you, and it is Shubby Sweets. Nestled in the quaint Chai Chee estate a mere stone throw’s away from Bedok MRT, this halal bakery doles out handcrafted artisanal bakes including the likes of brownies, blondies, cakes, and choux.

A successful homegrown business, Shubby Sweets have become the go-to takeaway spot for residents in the area to curb their sweet cravings. The folks behind this bakery also pride themselves on creating bite-sized goodies in small batches to achieve utmost quality and consistency.

Expect a different menu each week — you are in for a sweet treat each time you pop by.

Step in and you will be greeted by the aroma of butter and tantalising display of baked desserts. Be spoiled for choice with their selection of brownies; there are six different flavours to choose from. Do note that their brownies and blondies are not sold à la carte and you have to get them in a box of five at S$7.50.

We went for the Magic Fudgy Brownie, Red Velvet Brownie, and Sticky Chewy Brownie. Their treats come in a luscious, buttery base reminiscent of a cake. We also appreciated how each brownie had a different flavoured base such as red velvet or chocolate, allowing for a change in taste.

Out of the trio, our favourite was the Sticky Chewy Brownie. The dessert had a thick chocolate chunk atop a decadent, creamy chocolate base. Each bite was chock full of melted chocolate — true to its name, the middle of the brownie was laced with rich chocolate and had a gooey, slightly chewy consistency.

We also opted for two of their blondies: Speculoos Biscoff Blondie and Nutella Blondie. The Speculoos Biscoff Blondie had a crumbly, biscuit-like texture with a soft middle that oozed nutty, caramelised flavour.

The Nutella Blondie was a tad bit disappointing. There was no distinct hazelnut flavour and we could not taste the Nutella at all. We suggest skipping this flavour.

The star of the show, however, was the Lemon Loaf (S$3). The cake was incredibly moist and fluffy and flavoured with aromatic lemon essence. We could also taste a slight bitterness, balancing out the treat’s tart sweetness. The crust was also well-toasted, adding a crisp textural contrast to the soft cake.

If you are looking for a sweet pick-me-up, head to Shubby Sweets!

Shubby Sweets
42 Chai Chee St, #01-68
Singapore 46042
Tel: +65 8419 9614
Wed to Sun: 12:30pm – 8:00pm
(Closed on Mon & Tues)
Nearest Station: Bedok 

Jalan Besar is home to many eateries and Sum Dim Sum is one of the latest additions to the neighbourhood. Dim sum is a well-loved cuisine by most Singaporeans. Be it for breakfast or supper, we are always ready for some dim sum.

We had high expectations when we entered the Tiffany blue-themed restaurant and could not wait to satisfy our grumbling tummies. But is this new place an uprising competition to the ever-famous supper spot Swee Choon that is just down the road? Or just hype?

Let’s find out.

Their rendition of the Crispy Pork Bun (S$6) came in a green outer coating, unlike what we usually get from other dim sum restaurants. The buns are pandan-flavoured and pretty fragrant. When paired with the sweet honey pork filling, it was a pleasantly sweet concoction but we prefer the regular golden buns with no additional flavouring so as to fully savour the pork within.

The bun had a good texture, crispy on the outside and chewy on the inside. However, we thought that the filling could have been more generous as well.

The BBQ Pork Rice Roll (S$4.90) was served in a glistening light brown sauce that came piping hot. The rice rolls itself were a bit too thick and the pork was a tad too dry, but when dosed with the sauce, it made the overall taste slightly better.

A must-order at every dim sum restaurant, the Golden Custard Bun (S$4.50) came in a basket of three. The oozing lava got us salivating.

The bun itself was really soft and fluffy which was good but the lava was very diluted. Normally, you would expect a slightly powdery texture and saltiness from the runny lava because of salted egg bits inside but this version was sweeter and a little gooier in consistency.

It could have been more flavourful and we were frankly quite disappointed.

Sum Dim Sum’s egg tarts (S$4.60 for 3) were not as crumbly as we would have liked them to be, nor was there any buttery fragrance to it.

The tarts were thicker than the egg custard itself, and we could not taste the eggy flavours as they were not prominent, neither was it silky.

A good xiao long bao is when the skin is firm enough to hold the fragrant meat and flavourful soup inside without tearing apart when you pick it up. Their Shanghai Xiao Long Bao (S$5.50) had a thicker skin but was not overbearing, the meat’s seasoning was mediocre but the soup flow was present.

161 Jalan Besar
Singapore 208876
Mon to Sun: 11:30am to 1:30am
Nearest Station: Jalan Besar

]]> https://www.ladyironchef.com/2020/02/sum-dim-sum/feed/ 0 https://www.ladyironchef.com/2019/12/sapporo-premium-beer/ https://www.ladyironchef.com/2019/12/sapporo-premium-beer/#comments Fri, 27 Dec 2019 09:20:52 +0000 Phyllis Leong https://www.ladyironchef.com/?p=192936 Continue reading →]]>

Nothing beats celebrating #TGIF and ushering in the arrival of the weekends by popping a cold one with your pals! What better way to greet the long-awaited weekend than with scrumptious finger foods, music, chill vibes and of course, good booze?

When it comes to picking our poison for the night, we prefer something refreshing and crisp, nothing too heavy-bodied that leaves us nursing a hangover the next morning. Introducing Sapporo, an esteemed beer brand in Japan that has been serving premium beers since 1876, all of which have been carefully crafted to perfection.

Sapporo is renowned as the oldest and most famous brewery in Japan that has a long-standing history of its own. They have churned out various signature beers that have quickly gained popularity among the Eastern and Western masses, such as their Sapporo Imported Beer and Sapporo Light Beer, but nothing trumps the king of their beers: Sapporo Premium Beer.

A flagship product, the Sapporo Premium Beer is now one of the best-selling beers in Singapore. It is no wonder why both tourists and locals alike love it: the beer is a light-bodied, hoppy lager that pairs incredibly well with rich, savoury flavours. It also retails for a mere S$10 at Timbre+’s Bottle Shop!

Here are five dishes at Timbre+ that are perfect with everyone’s favourite Sapporo Premium Beer.

BURGER + SAPPORO BEER

Beer goes well with anything, especially burgers. You are not a true beer connoisseur if you have not tried beer together with burger — those two go together like peanut butter on jelly! Imagine chomping on a succulent, sinful patty and having a smooth, earthy bottle of booze to complement the heavy-handed meal.

Introducing Burgs by Project Warung, this humble Halal burger stall serves up quality, gourmet wallet-friendly burgers for the masses. We opted for their Burg’s Classic Cheeseburger with a Double Patty and Cheese Fries (S$11.50) which consisted of a handcrafted beef patty, Burg’s own signature sauce, pickles, crispy fried shallots and American cheese.

This dish was our favourite; it had a melted gooey cheese that simply enveloped the patty, while the meat itself was thick and luscious. Bite into it, and you get a whole mouthful chock full of fluffy buns and moreish meaty flavour. Sip on the beer, and you get an additional, strong pack of punch that elevates the taste of the burgers and cuts through its fattiness!

The fries were all generously coated with a huge goop of cheese as well; the fries used are not your usual shoestring ones, which gives the sinful meal an extra bit of indulgence. We enjoyed chomping into it: the fries were full of soft, potato goodness.

HAR CHEONG GAI + SAPPORO BEER

We are all in universal agreement that when it comes to beer, it is best quenched with greasy fried food. Indulge in a night packed with rich-flavoured booze, and even chicken wings, that leave you licking your fingers for more! Featuring the iconic Har Cheong Gai Wings from Ah Tan Wings — every chicken lover would have heard of this legendary dish.

Known for serving purportedly one of the best Har Cheong Gai Wings in Singapore, we got their Fried Har Cheong Gai Wings (5 wings, 5 drumlets set/S$13) to go along with Sapporo Premium Beer.

Fried to perfection, the wings boasted a crisp skin well-coated with fragrant prawn paste. It had tender, juicy meat that had a lingering salty-sour aftertaste, adding on to the wings’ savouriness.

Wash the greasiness down with your Sapporo Premium Beer, and you will definitely be hooked on that addictive pairing: when it comes to munching on heavy flavoured dishes, the malt in the clean, crisp alcohol will balance it out.

TOM YUM PASTA WITH GRILLED CHICKEN & STEAK + SAPPORO BEER

For those who want to fill their growling tummies with something much more substantial, definitely check out Thai Grilled Project. Going for the quick-service Thai food concept, the tiny stall doles out traditional Thai recipes with a unique twist: think Thai-Western fusion food!

Aiming to serve up only elevated, contrasting flavours in their dishes, this is the best stall to patronise if you are looking for something a little different, flavourful and unique to go with your Sapporo Premium beer.

We went for their Tom Yum Pasta with Grilled Chicken and Grilled Sirloin Steak (S$11.90). The pasta was al dente and ladled with thick tom yum sauce, naturally lending the noodles its sweet tanginess. It was also mildly spicy, and the coolness from the beer only enhanced the dish’s spiciness, leaving us hankering for more.

You can also choose to add on the Grilled Sirloin Steak slices, which we did! It had a medium-rare middle, oozing umami-filled flavour. The chicken pieces also had a slightly charred skin, which gave the chicken an extra oomph of smokiness. The savouriness from the meats also cut through the sweetness from the pasta, making it a well-balanced meal.

TONKATSU BENTO + SAPPORO BEER

Yet another filling, substantial dish is this Tonkatsu Bento (S$12.80) — this particular bento set is a full-fledged meal that comes with a tonkatsu cutlet, Japanese rice, eggs, fried tempuras, pickles and chuka wakame.

The tonkatsu cutlet was well-fried and was not greasy; it also had a light, yet chunky netted breaded batter that covered soft, tenderised pork meat. The tempura was fried to a golden-brown perfection as well and had a balanced skin to meat ratio. Needless to say, the tonkatsu cutlet goes really well with the Sapporo Premium Beer.

NAAN & TANDOORI CHICKEN + SAPPORO BEER

Get a taste of something a little traditional as you tuck into Pepper Castle’s Naan Set (S$8) from Pepper Castle which featured a huge platter of Tandoori Chicken, Naan and rice.

The polished pearls of rice were exceptionally fragrant, while the chicken was melt-in-your-mouth tender. It also had a slightly charred skin that added crispiness to the meat. Combined together, the flavours and spices were definitely on the stronger side, but the malt and earthiness from the Sapporo Premium Beer cut through the spices, offering a mild taste profile.

Grab a couple of your drinking buddies, pop by Timbre+ and unwind over ice-cold bottles of Sapporo Premium Beer! Honestly, nothing completes a meal better than good beer and Sapporo Premium Beer is perfect for that! You know what? You shouldn’t even need a reason for having Sapporo Premium Beer – Anytime is good time for one.

Timbre+
JTC Launchpad @ one-north
73A Ayer Rajah Crescent
Singapore 139957
Tel: +65 6252 2545
Mon to Thurs: 6am — 12am
Fri & Sat: 6am —1am
Sun: 11am — 10pm
Nearest Station: one-north

This post was brought to you by Sapporo.

With 2019 drawing to a close, many of us are looking for a place to celebrate the end of another year. If you have yet to make plans for the year-end festivities, we’re here to help: why not bring your loved ones to Spice Brasserie at PARKROYAL on Kitchener Road for a captivating spread of Asian-inspired fare and traditional holiday staples?

Reopening just in time for the holidays, Spice Brasserie underwent a two-month-long revamp, and is now back to regale diners with a new gusto. More than just a superficial facelift, its refreshing new interior is inspired by the rich heritage of the Little India neighbourhood it resides in. Moreover, this update allows for a better coherence between the dining space and the Asian specialities offered.

Of all buffets, why Spice Brasserie? Taking pride in its heavily Asian-influenced spread, dining here means you get to enjoy the best culinary creations the East and West have to offer. You can find a sensational selection of meticulously prepared Asian street food, many of which are freshly prepared by chefs at various stations.

With a selection as magnificent as that, it’s time to bask in that festive cheer; end the year on a delicious note by bringing your loved ones down to Spice Brasserie for a memorable feasting experience!

Quote “Ladyironchef” upon making your reservation for 25% OFF Spice Brasserie’s buffet from now until 15 February 2020.

The Asian food that we have come to associate with Spice Brasserie continues to be the mainstay of its spread. Take your time to peruse the curated assortment of dishes from all across the region, of which some are specialities available on a rotational basis – with so many items on display, it can be easy to miss certain gems in your haste.

Start at the multiple chef-manned stations, each of which features a distinctive cooking technique. Whether you are looking for items fresh from the charcoal grill or hot from the tandoor oven, a collective journey through each will give you a literal taste of the scintillating flavours that characterise the region.

CHARCOAL SMOKED BLACK CHAR SIEW

A prime spot for prime roast cuts, the carving board stand is a definite eyecatcher. If the enticing selection of gleaming succulent meat cuts do not slow your steps, the aromatic wafts from them certainly will.

Begin with a sinfully decadent treat that is bound to set all eyes at the table alight: unlike the usual red variants, this iteration of char siew is finished with a dark ambrosial coating. Contrary to popular belief, this colouration is not from burning the meat during the roasting process.

Instead, the mahogany hue stems from slathering the slabs of pork in a rich char siew sauce with maltose as its base, then placed above an open fire until the glaze begins to caramelise from the heat. The result is a sticky, saccharine layer that encases the entire strip, allowing the centre to retain its signature moist tenderness with a smidge of smoky aftertaste.

CRISPY PORK ROLL

An equally appetising contender at the carving board is a modern interpretation of the popular Cantonese “Siew Yoke”. Available on rotation during dinner sessions, this stately fixture is a medley of meaty goodness that easily tops any diner’s must-try list.

This luxurious dish is created by first stuffing a generous amount of the kitchen’s unique blend of herbs and seasoning into a pork belly cut, then rolling everything into a tight spiral before letting it slow-roast over a fire.

When done, each slice gives you a wonderful intermingling of textures and flavours – the crisp burnished skin of the pork belly is contrasted against the tender interior, with the entirety of its core saturated with a savoury mix of its own juices and the infusion of herbs.

TAIWANESE SCALLION PANCAKE

A common sight at many Asian street food stands, the griddle is a quintessential kitchen aid that allows diners to enjoy fresh snacks without an extended wait. Migrating that concept into the comfort of its space, Spice Brasserie’s griddle station offers a similar convenience without the stifling heat and crowd typical of a night market setting.

One of the more popular street food items, the Taiwanese Scallion Pancakes is a dangerously addictive and easy-to-pop snack that also doubles as a carb accompaniment to a meat-centric meal.

To get its trademark textural variance, the rolled dough is repeatedly flattened and flipped on the griddle. This ensures both surfaces of the pancake get heated to an even crispness without allowing its folded centre to lose its chewiness.

When ready, you will be met with a savoury treat that is simultaneously flaky yet fluffy, with its predominantly savoury profile occasionally interspersed by the zest of fresh scallions. Grab a couple (or an entire stack) of these for a flippin’ good time!

SEAWATER GRILLED BARRAMUNDI

Fancy getting a hot-off-the-grill serving of your choice street food item in a buffet setting? Inspired by robatayaki – a Japanese method of cooking food over hot charcoal – at the charcoal grill, patrons are treated to a front-row seat of (literal) fireworks as they watch bite-sized gourmet versions of their desired items get grilled to smoky perfection.

For a leaner protein alternative, the Seawater Grilled Barramundi is a palatable main to centre your feasting around. The mild sweetness of the fish makes it an attractive option to many; the fire brings out the best qualities of the fish, leaving behind flavourful, supple chunks!

TANDOOR STATION

Once you’ve gotten your share of proteins, proceed down the line until you are met with the earthy scent of herbs and spices. Expect vibrant colours and even more vibrant flavours, many of which hold a slightly smoky aftertaste courtesy of the station’s highlight: a full-sized tandoor oven.

Look forward to a selection of Garlic Butter Rice, Prawn Tandoori, Vegetable Korma, Aloo Mutter, Vegetable Jalfrezy, Butter Chicken and Naan. Do note that the items are on a rotational basis.

If you’re craving for a more substantial carb to pair with the deluge of roasts and meat options, request for a helping of freshly baked gourmet naans– squid ink, cheese, and garlic curry – to wrap up your main courses with. Light and airy, these flavoured naans are tantalising enough on their own, but become truly scrumptious when dipped in the myriad of available curries.

BROKEN RICE CHARCOAL CLAYPOT PORRIDGE

When you’re done eating through all your favourite Asian street snacks, the mixture of oil and heavy flavours can leave a cloying sensation that diminishes any remaining appetite. If that happens, it’s time to look for a bowl of Broken Rice Charcoal Claypot Porridge to alleviate any mid-meal lethargy.

A luxurious interpretation of rice porridge using Vietnamese broken rice and a mixture of fish, flower clams, and occasionally oysters. Steeped for an extended period, the individual flavours of these seafood morsels permeate the broth, and the starch from the broken rice thickens the soup base.

The result is a nourishing porridge made even richer by a confluence of seafood infusions. A soulful dish that rejuvenates those who seek solace from it, the muted flavours aid in easing the appetites of weary diners, and is definitely a comfort food year-round.

TEPPANYAKI ICE CREAM

After you’ve sampled your fill of mains, end the night with a foray into Spice Brasserie’s enchanting dessert section. Amble through the colourful displays of sweets; hot or cold, there is a special, beautifully crafted something for everyone.

The highlight of buffet’s dessert spread, the Teppanyaki Ice Cream brings a more exciting twist to this perennial dessert favourite. Poured onto a metal flat-top, diners can watch the spectacle of the station’s chef deftly working his spatulas to create solid ice creams from a liquid batter. While teppanyaki typically entails cooking with heat, the technique is slightly different here: instead of a hot griddle, the surface is cold!

Try out two recommended flavours: Mango Pomelo Yogurt Ice Cream and Matcha Green Tea Red Bean Ice Cream. The former is a refreshing fruity option that belies a complex flavour – the sweetness from the mango and the mild bitterness of the pomelo sacs are compounded against the muted tartness of the yogurt ice cream, and topped with mango pops. The latter is a time-honoured duo of matcha and red bean, which holds a slightly fuller and creamier body.

If you fancy a more traditional selection of sweets instead, look towards local classics such as DIY Mua Chee with Peanut and Black Sesame and the alluring assortment of Nonya Kueh; for treats with a more novel regional twist, take a gander at the Durian Pengat with Sticky Rice and the Cempadak Crumble.

TRADITIONAL ROAST TURKEY

The definite highlight of the festive season, no Yuletide feast is complete until this staple makes its appearance at the table. Sticking to a tried-and-true formula this year, Spice Brasserie unveils a sizable Traditional Roast Turkey Stuffed with a medley of vegetables before burnished with a glistening butter glaze.

The fowl is slow-roasted until its skin begins to crisp and takes on its signature lustrous golden hue. Slow roasting not only keeps the centre moist and tender, but allows the flavours from the glaze and vegetables to percolate and diffuse into the rest of the bird as well.

Even if the composite seems simple, by ensuring each step of the process complies with the kitchen’s exacting standards, the result is an outstanding roast with delectable flavours that easily rivals its contemporaries.

BONE-IN GAMMON HAM WITH GINGER AND SARSI GLAZE

Another classic of the Yuletide season, Spice Brasserie presents a truly opulent take on the Christmas ham with their Bone-In Gammon Ham with Ginger and Sarsi Glaze.

Gleaming under the festive lights, the signature Sarsi and ginger glaze is the natural focal point of this dish. During the roasting process, the glaze begins to caramelise, leaving behind a thin sheen of sweet glaze that cuts through the monotony of the smoky protein base.

WHITE CHOCOLATE AND CREAM CHEESE RED VELVET YULE LOG WITH BRANDIED FRUITS AND NUTS

No buffet is complete without a sweet treat. Clad in Santa’s signature colours, Spice Brasserie’s interpretation of a Yule log is every bit as festive as one can hope for a holiday treat to be. This delightfully creamy number features a more unorthodox light red velvet sponge base, and pairs white chocolate with cream cheese to augment the cake to even more heavenly levels of lusciousness.

Encased within isn’t the usual coils of mousse layers either. Instead, its centre holds a treasure trove of fillings – Griottes cherries, cranberries, raisins, citrus peels; all steeped for multiple months in a blend of rum, kirsch and cognac for added potency.

This red velvet sponge base allows for a splendid contrast, lending a dense consistency upon which the bright bursts of flavours courtesy of the brandied fruits and nuts in its core can play off. If you are looking to fit a log cake into your dining agenda, experience this elegantly crafted oeuvre at Spice Brasserie.

For those who prefer to celebrate in the comfort of their own homes but do not wish to forgo this divine treat, this Yule Log is also available for takeaway at S$58+ from now until 22 December 2019. If you’re interested, place your pre-orders at least 3 days in advance by contacting PARKROYAL on Kitchener Road via spicebrasserie.prskt@parkroyalhotels.com, or at +65 6428 3160.

With the festive season drawing near, it’s time to pick up your phones and flex your typing fingers! If you’re quick, you can still enjoy the 20% off Festive Buffets if you book with full payment by 26 December 2019 for slots on either 31 December 2019 or 1 January 2020.

To make a reservation for the aforementioned Festive Buffets at Spice Brasserie, please contact PARKROYAL on Kitchener Road via spicebrasserie.prskt@parkroyalhotels.com, or at +65 6428 3160. Please note that all prices are subject to a 10% service charge (dine-in) and GST unless otherwise stated.

During this most wonderful time of the year, treat your loved ones to a feast at Spice Brasserie for an epicurean adventure worthy of ending your 2019 on. With its phenomenal spread of Asian specialties, pleasantly jovial service, and a perpetually comfortable ambience, a year-end celebration held at PARKROYAL on Kitchener Road is certain to be a jolly good time!

From now until 15 February 2020 (no blockout dates), simply quote “Ladyironchef” to enjoy 25% off Spice Brasserie’s buffet when making your reservations. With limited slots available per day, book now to avoid disappointment!

Festive Buffets
Lunch:
20 December to 24 December 2019: S$52++ per adult | S$26++ per child (6 – 12 years old)
25 December 2019: S$62++ per adult | S$31++ per child (6 – 12 years old)
26 December 2019 to 1 January 2020: S$52++ per adult | S$26++ per child (6 – 12 years old)

Dinner:
20 December to 23 December 2019: S$62++ per adult | S$31++ per child (6 – 12 years old)
24 December 2019: S$88++ per adult | S$44++ per child (6 – 12 years old)
25 December to 31 December 2019: S$62++ per adult | S$31++ per child (6 – 12 years old)
1 January 2020: S$52++ per adult | S$26++ per child (6 – 12 years old)

Spice Brasserie
PARKROYAL on Kitchener Road (Lobby Level)
181 Kitchener Road
Singapore 208533
Tel: +65 6428 3000 / +65 6428 3160 / 1800 2557 795 (Toll-free)
Daily: 12pm – 2.30pm (Lunch), 6pm – 10pm (Dinner)
Nearest MRT: Farrer Park (NEL)
Website | Facebook | Instagram
#PARKROYALKitchener #ShareYourMoments

This post was brought to you by Spice Brasserie at PARKROYAL on Kitchener Road.

Located at Downtown Disney in Anaheim, California, Salt & Straw is a well-known ice cream brand that has been serving up scoop after scoop of delicious and uniquely-flavoured ice cream since 2011.

Set up by cousins Kim and Tyler Malek, Salt & Straw has since been included on lists of America’s best ice cream, and only rightfully so for their innovative flavours which uses main ingredients that have all been locally sourced.

While we had thought that we escaped the Singapore heat, we forgot that the Californian sun could be as unrelenting during the Summer, and had been struggling to find a way to cool down when we stumbled upon Salt & Straw during our first afternoon at Disneyland California.

Joining the long queue, we browsed the flavours available and was surprised to find exotic ice cream flavours that we would never have imagined.

After a 25-minute wait, we were finally in front of the scooper who cheerfully acceded to our every request to sample their Black Olive Brittle & Goat Cheese, which was a little sweet and a little salty but had an overall goat cheese taste.

We eventually settled on a single scoop of Pots of Gold & Rainbows (USD$6), which was basically lucky charms with milk in frozen form, and a single scoop of the Chocolate Gooey Brownie (USD$6).

As chocolate lovers, the Chocolate Gooey Brownie blew our minds. Not only did the chocolate ice cream taste velvety smooth, it wasn’t overly sweet in any way. The bonus was the chewy chocolate brownie chunks that were mixed in with the ice cream, giving it a more texture on a whole.

The one interesting thing to note about Salt & Straw is that the flavours offered are not the same in every city. As such, no classic flavour menu is the same as the other.

To add to the variety available, Salt & Straw also comes up with seasonal monthly flavours such as the Magical Unicorn ice cream, which is a fruity swirled blue, pink and yellow ice cream that is mixed with homemade Oreos and cherries.

Salt & Straw
1550 Disneyland Drive
E-103A
Anaheim
California
Tel: 714-855-4321
Daily: 10am – 12am

Nestled in the seemingly quiet Potong Pasir area is a newly opened ice cream joint that serves handcrafted gelato and coffee all day.

Since opening their doors on 19 October 2019, Sweet Cheeks has been delighting visitors with their selection of interesting gelato flavours that have been lovingly prepared in-house.

On our visit, we got a Waffle (S$5.80) served with a regular single scoop of Hazelnut with Nutella Swirl (S$3.70), and a premium single scoop of Fleur De Cao Dark Chocolate (S$4.70).

Like most ice cream shops in Singapore, the waffles are made fresh upon order. Even as we waited for our waffle to be ready, we could smell the buttery fragrance in the air which further heightened our anticipation for our dessert.

The waffle came served with the two scoops of gelato on top and honey drizzled all over the plate. We were initially worried that all the wet factors around the waffle might end up turning it soggy quicker, but we were glad that wasn’t the case.

Despite the gelato starting to melt, the waffle remained crispy and easy to cut through. The waffle was light and fluffy, and could easily pass off as a dessert on its own. However, pairing it with the accompanying gelato is just as good as it gave this sweet treat complementing textures and taste.

Of the two flavours that we ordered, we definitely liked Hazelnut with Nutella Swirl a little more than the Fleur De Cao Dark Chocolate as the flavour bore a slightly sweeter taste on a whole, which went quite well with the waffle. The Nutella swirl bits also added an interesting texture to the gelato that we haven’t tasted anywhere else.

On the other hand, Fleur De Cao Dark Chocolate would definitely be a good flavour for fans of dark chocolate as it had a slightly bitter but all-round rich taste which left a distinct, sweet aftertaste.

Sweet Cheeks
37 Tai Thong Crescent
Singapore 347862
Sun to Thu: 12pm – 11pm
Fri & Sat: 12pm – 1am

Introducing Starker Bistro, an establishment with huge signature platters, delectable mains, and beer. This is one restaurant in the West we’re willing to travel far for!

Here’s everything we love about Starker Bistro!

We started off with their Starker Favourites (S$32.80++), a platter consisting of Starker wings, a basket of sweet potato fries and two grilled sausages. We especially liked the wings. The sweet potato fries were also crunchy and fragrant with a lingering sweetness.

The spicy pork sausage with herbs gave a fiery kick of spice, while the texture was chewy and Q. Equally consistent in texture was the veal sausage — we enjoyed the burst of beefy flavour when we tucked into it.

Next up, we had the Starker Traditional Pork Knuckle (S$43.80++). It was beautifully plated with fried onion rings, pork knuckle slices, creamy mash potato and their Starker beer sauce. The onion rings were sweet with a salty skin, reminding us of our usual fries.

When we bit into the slow-roasted pork knuckle, the skin crackled, oozing juice from the layer of fat underneath. The thick chunks of pork also paired well with the beer condiment.

We also got the Ocean Catch (S$24.80++). It was topped with a myriad of seafood, such as prawns, mussels and octopuses.

Great for beer connoisseurs, the drinks here are served fresh from the barrel. We tried the Lychee Beer (S$16.90++/1 pint). Brewed with Belgium Lychee, the medium-bodied beer was light and aromatic with fruity notes. It had a short finish and was the sweetest option among their signature brews.

We also had the Dunkel (S$16.90++/1 pint). Full of malt flavour, the beer was smooth and rich. It was not too heavy on the palate either.

Albeit on the pricier side, the portions here are generous and perfect for sharing with bae. You can even watch soccer matches with your squad in their outdoor dining space! So, come on down and give Starker Bistro a try!

Starker Bistro
50 Jurong Gateway Rd
#01-05 Jem
Singapore 608549
Tel: +65 6734 2740
Mon to Thurs: 11am – 12am
Fri: 11am – 1am
Sat: 10am – 1am
Sun: 10am – 12am
Nearest Station: Jurong East

Does your heart race at the thought of spicy, kickass and lip-numbing food? Well, you will be happy to know that the new Spicy Rock at Capitol Piazza specialises in Japanese fusion food and provides an extensive menu where spice junkies can get their fix of numbing heat.

This fun hot spot will be your new go-to when you’re craving a mean kick of spice! With their creative menu, think beyond your usual Japanese fare. You can expect exciting dishes such as Spicy Rock Chicken or Beef Curry Rice, Super Spicy Tori-kotsu Ramen and their Spicy Rock Square Hot Pots—all power-packed with spices and will definitely make you rethink your ability of eating spicy food.

Here’s everything we love about Spicy Rock and why you should make a trip there soon too!

From now until 20 Dec, enjoy 30% OFF your bill at Spicy Rock when you quote ‘ladyironchef’ and show the staff that you are following @Spicyrockk on Instagram.

SALMON JALAPENO CARPACCIO

Starting off the meal was the Salmon Jalapeño Carpaccio (S$8.80). Skilfully-sliced pieces of salmon sashimi were topped with slivers of spicy Jalapeño pepper, shallots, fish roe and a spicy yet tangy sauce.

We liked how the creamy texture of the salmon paired well with the Jalapeño pepper even though it was a seemingly uncommon pairing. It was the perfect way to prepare the palette for the rest of the dishes Spicy Rock Capitol had to offer.

CHICKEN KARAAGE-FRIED WITH SALTED EGG CHILLI SAUCE

Crispy, juicy and perfectly golden-brown fried karaage pieces are coated in a sweet-and-spicy salted egg chilli sauce (S$8.80). The chilli sauce was milder in this dish than the rest of the plates at Spicy Rock Capitol and resembled sweet Thai chilli, but with a stronger kick of spice.

If you prefer gentler heat, this appetiser is the one for you!

SALMON & MENTAIKO ROLL

One of Spicy Rock’s newest innovations is the Spicy Rock & Roll Sushi B’Rito. Our favourite of the bunch was definitely the Salmon & Mentaiko Roll (S$9.80). The roll consists of sweet tamago, silky salmon sashimi, greens, crabmeat, cream cheese and a generous helping of creamy Mentaiko sauce.

It’s a little messy when you get around to eating it, but it’s definitely so worth it.

SPICY ROCK SQUARE BEEF HOT POT

If you’re coming with friends, the Spicy Rock Square Beef Hot Pot (S$35.80) is a great choice for sharing a hearty meal. The dish features a mountain of thinly-sliced Australian beef and other hot pot ingredients such as enoki and shiitake mushrooms, fishcake, chilli peppers and vegetables. The dish can also be topped with a generous sprinkle of mozzarella cheese.

The broth resembled a spicier version of a typical Korean army-stew stock and paired well with Spicy Rock’s seasoned rice. If beef is not your cup of tea, the hot pot comes with the options chicken or seafood too!

SPICY ROCK CHICKEN CURRY RICE

A must-try dish is Spicy Rock’s Curry Rice that is available in the sweeter, milder Chicken Curry option, or the richer and slightly spicier Black Beef Curry option. We had the Spicy Rock Chicken Katsu Chicken Curry Rice (S$16.80) and were blown away by the generous serving portions!

A huge cut of breaded chicken katsu drizzled with Spicy Rock Capitol’s spicy sauce greeted us alongside their signature Chicken Curry. The curry was thick and flavourful with a hint of sweetness that contrasted the mild hint of spice.

If you prefer a richer curry, try their Spicy Rock Omu Black Beef Curry Rice (S$13.80). There are even chunks of meat in the curries, making it even more delicious!

SUPER SPICY ROCK TORI-KOTSU RAMEN

For only the true spice lovers, this extra spicy bowl of chicken-based ramen is not for the faint-hearted.

The Super Spicy Rock Tori-Kotsu Ramen (S$15.80) comes with tender chicken slices, a spicy meat sauce, a ramen egg, bean sprouts, spring onions and of course, a generous serving of red chilli oil.

The spice was very well incorporated and the ramen did not lack in flavour even with the strong spice. We loved how rich the broth was, its umami chicken flavour coming through impeccably through the red chilli oil.

CHEESE RAMEN

If you don’t like your noods spicy, you might like Spicy Rock’s Cheese Ramen (S$14.80). Springy ramen noodles are steeped in a creamy, rich cheesy Tonkotsu broth. It’s topped with grilled Chashu, minced meat, a gooey egg, greens and a dollop of whipped butter!

Mix the ingredients together and melt the butter in the hot broth, to create the silkiest, most indulgent ramen you will ever eat!

BEEF TERI-YAKI SPICY ROCK BURGER

Wagyu beef makes up this thick, juicy patty in Spicy Rock’s Beef Teri-yaki Burger (S$14.80). The burger patty is then topped with a creamy slice of melty cheese, fresh tomatoes, lettuce and a runny ramen egg. It comes with a side of crispy fries and house-made sauce!

Pro tip: Cut the ramen egg and slice it to top the burger before taking a bite for maximum flavour explosion!

SOFT-SHELL CRAB RED CHILLI BURGER

The Soft-Shell Crab Red Chilli Burger (S$13.80) features whole soft shell crab sits between soft buns, melty cheese, sliced tomatoes and crisp lettuce.

The burger is also garnished with an ooey-gooey ramen egg that makes the burger all the more delicious as you slice it open to coat the toppings with the ramen egg yolk! Fries and housemade sauce accompany this burger as well.

BEEF STEAK WITH COTTON CANDY

One of the most unique dishes and definitely rather instagrammable is Spicy Rock Capitol’s Beef Steak with Cotton Candy (S$XX). Juicy slices of beef steak and a medley of fresh vegetables and mushrooms are stewed in a thick gravy. While it cooks, a whole cloud of cotton candy is mixed in, giving it a nice sweetness.

The beef was tender and broke apart with a light bite. It paired surprisingly well with the sweet gravy that reminded us of a thick teriyaki glaze.

CRANBERRY & MINT PITCHER ICED TEA

With so much spice and such hearty dishes, you will definitely be in need of something refreshing to quell the fiery heat. Spicy Rock Capitol serves up some icy drinks that are great for thirsty tipplers whose tastebuds require some firefighting.

We tried Spicy Rock Capitol’s Cranberry & Mint Pitcher Iced Tea (S$14.80). The sweet tea was the perfect way to end our fire-filled meal with its minty and refreshing taste. We especially loved that there were actual cranberries in the tea – a nice treat after a very indulgent meal.

From now until 20 Dec, enjoy 30% OFF your bill at Spicy Rock when you quote ‘ladyironchef’ and show the staff that you are following @Spicyrockk on Instagram. The deal is not in conjuction with any other promotions, vouchers or discounts. And it is also not applicable during Public Holiday and Eve of Public Holiday.

Spicy Rock Capitol
13 Stamford Road, Level B2
Capitol Piazza
Singapore 178905
Tel: +65 6499 5168
Daily: 10.30am – 10.30pm
Nearest Station: City Hall

This post was brought to you by Spicy Rock Capitol.

Stepping in to Sueno—a new ice cream café at 888 Plaza in Admiralty—we were greeted by the aroma of baking waffles and desserts.

If you are looking for a café in the North of Singapore to chill out at with friends to enjoy waffles and ice cream, Sueno is the next place you can go to.

We went for a Single Waffle with Double Scoops (S$11.70), choosing a Red Velvet Base topped with two scoops of ice cream: Chocolate Rocky Road and Speculoos.

The waffles were fluffy and soft, with a crispy exterior and airy middle. It also came drizzled in chocolate fudge and sprinkled with sugar and oreo bits. However, we thought that the red velvet waffle would have been much better if it came with a cream cheese frosting.

The Speculoos was creamy with a rich, cinnamon flavour. It was also laced with earthy, ginger notes.

Chocolate lovers will die for Chocolate Rocky Road; it had bits of marshmallow and nuts, which was a nice textural contrast to the soft gelato. It was also extremely thick and chocolate-y.

Sueno
Woodlands Drive 50
#01-753, 888 Plaza
Singapore 730888
Mon to Thurs & Sun: 10am – 10:30pm
Fri & Sat: 10am – 11:30pm
Nearest Station: Admiralty

Having been around since 2008 in partnership with TungLok Group, the authentic Taiwanese cuisine restaurant Shin Yeh will be closing its doors at Liang Court for good end March 2020.

A renowned and established name worldwide, Shin Yeh has been serving up refined Taiwanese cuisine to locals such as their Eight Immortals Dim Sum Platter, Charcoal Grilled Pork Ribs, and Traditional Taiwan Style Rice and Noodles.

Shin Yeh is set to close its doors permanently as the mall begins its impending redevelopment.

So, if you’re craving some Taiwanese food or Taiwan-style dessert such as the Mango and Milk over Shaved Ice, do drop by Shin Yeh from now till end of March next year to savour the best of Taiwan before they say farewell!

Shin Yeh
177 River Valley Road
#02-19
Liang Court Shopping Centre
Mon to Sat: 11.30am – 2.30pm, 6pm – 10pm
Sun: 11am – 2.30pm, 6pm – 10pm

One of the oldest coffee roasteries in Singapore, Suzuki Gourmet Coffee has been offering a wide selection of roasted gourmet coffee since they were founded in 1979. In an effort to further reach the masses, they’ve recently branched out to offer their fragrant cups of coffee at their very own Suzuki Cafe and Roastery.

Located right next to their main headquarters in Chin Bee Avenue, Suzuki Cafe and Roastery is set up on the second floor of an adjoining white building.

Opened just this past July, this fairly new cafe is the company’s first step to providing the public an opportunity to experience, and taste a cup of the Suzuki coffee blend first hand.

Upon arrival at the cafe, we were confused by the display of coffee machines on the first level but once we took the stairs up to the second level, we were greeted by a comfortable space with artistic coffee-themed murals and the strong aroma of coffee wafting through the area.

On our visit, we ordered a Hot Cappuccino (S$3) and an Iced Cold Brew (S$4).

Made using their exclusive Suzuki coffee blend, which is available exclusively at the cafe, our Hot Cappuccino contained espresso extracted from their impressive-looking Gaggia machine and finished with an adorable latte art.

Even before we tasted the cappuccino, we noted the warm and nutty fragrance it carried which added anticipation to our actual tasting of the coffee.

Without adding any form of sugar, our cup of cappuccino came across strong with the milk helping to create a more pronounced flavour that had a slight bitter aftertaste.

On the other hand, our first few sips of the Cold Brew gave us an earthy taste which later transitioned into one with a more citrusy note, thanks to the addition of the orange slice.

We did find that the cold brew possessed a full-bodied taste, which had evident bitter notes that could be slightly too bitter to some.

Though the folks at Suzuki Cafe and Roastery are still working on conceptualising a food menu, we find that their affordable and delicious cups of coffee are still worth the trip alone.

Suzuki Cafe and Roastery
10 Chin Bee Avenue
Singapore 619934
Tel: 6266 3933
Mon to Fri: 9am – 5pm
Nearest station: Lakeside

Sabx2 Wanton Mee isn’t an unfamiliar name and if it’s your first trip to Bangkok, you probably would have been recommended to try their Thai-style wanton mee and pork trotter rice.

This majorly hyped-up wanton noodle store in the heart of Pratunam is famous for their Thai-style wanton mee and many claim it to be one of the best in Bangkok.

We used to be big fans of Sabx2 Wanton Mee but unfortunately, the standards have dropped drastically and it is no longer worth a visit.

Some customers have confused this place with another popular stall in Singapore called Soi 19 Wanton Mee and hence, when you walk into Sabx2 Wanton Mee, you’d notice that the walls of the eatery are lined with signs saying “NO BRANCH IN SINGAPORE”.

The stall is a rather spacious one and the fact that it is air-conditioned does make it an attractive lunch pitstop for hungry shoppers who have spent their morning at the nearby Pratunam Market and Platinum Mall.

Their wanton noodles are sold at a fixed price of 100 baht per serving and they do not allow sharing, so you will be expected to order at least one bowl per person. This price has been doubled and in the past, bowls of these used to cost just 50 baht per serving.

The first thing that came to mind when we received our noodles was that the portion size was shockingly small. Just based on the serving size, 100 baht was definitely not worth it. The bowl was not even halfway filled and its contents could easily be polished off in 2-3 bites.

Each bowl comes with thinly sliced roast pork, some dumplings, leafy greens and a light scatter of crab meat atop a bed of egg noodles. The pork, in our opinion, was too dry and hard to chew. The dumplings, on the other hand, were decent and had a good skin to meat ratio but other than that, there was nothing particularly special about them.

While the noodles were springy, they were a tad bit too oily and bland for our liking. The greasiness overwhelmed our palates and made the noodles rather unappetising.

The service did not make up for the subpar food and the staff who attended to us were pretty rude and sloppy as well.

We are not sure if the quality of service and food at Sabx2 Wanton mee has been this bad for a while due to complacency (of its popularity) but we won’t be coming back.

Sabx2 Wanton Mee
4 32-33 Soi Phetchaburi 19
Phayathai Khet Ratchathewi
Krung Thep Maha Nakhon 10500, Thailand
Daily: 9am – 3pm

]]> https://www.ladyironchef.com/2019/08/sabx2-wanton-mee-bangkok/feed/ 1 https://www.ladyironchef.com/2019/07/si-chuan-dou-hua-suckling-pig/ https://www.ladyironchef.com/2019/07/si-chuan-dou-hua-suckling-pig/#comments Thu, 18 Jul 2019 08:10:46 +0000 ladyironchef https://www.ladyironchef.com/?p=185929 Continue reading →]]>

Prominent for serving some of the best Sichuan and Cantonese food in town, Si Chuan Dou Hua strives to constantly change up their menu to bring us fresh dishes that are stellar both in taste and presentation. Helmed by Executive Chef Leung Wing Chung, Si Chuan Dou Hua at PARKROYAL on Kitchener Road specialises in authentic and traditional fare, finely-crafted to bring out the original flavours of each dish.

Available for lunch and dinner from 15 July to 30 September 2019, feast like a royal with the Pi Pa Roast Suckling Pig (S$138 for half pig and S$228 for full pig) and specially curated set menus which feature the likes of flavourful stir-fried crabs, delicately prepared double-boiled soup and many more.

In the promotion, their newest suckling pig dish is accompanied by a myriad of other Cantonese-style dishes that are sure to tantalise your tastebuds. This set is available for both lunch and dinner from 15 July to 30 September 2019. To help you enjoy the meal even further, you can quote “LIC15″ upon making your reservation to enjoy 15% off all Pi Pa Suckling Pig Set Menus.

Check out what we thought of Si Chuan Dou Hua’s new lineup of dishes in their Royal Roast!

PI PA ROAST SUCKLING PIG

Undoubtedly the highlight of the Royal Roast set menus, the Pi Pa Roast Suckling pig comes with three choices of marinades—newly created by Chef Leung himself—Black Pepper, Fermented Red Bean Curd and Traditional Roast.

It is painstakingly prepared by alternating between roasting the pig over an open fire and coating it with the concentrated marinade of your choice. The result of it is an incredibly thin and crispy layer of pork crackling atop melt-in-your-mouth fat and succulent roasted meat that is best devoured in one bite.

For those who prefer a buttery, spicy kick, the black pepper marinade will be your go-to. If you like a unique, earthy flavour, you can opt for their Fermented Red Bean Curd flavour. Fans of their classic Roast Suckling Pig can enjoy their sweet and savoury Traditional Roast marinade.

The roast pig itself, we dare say, was one of the best renditions of Roast Suckling Pig we’ve ever tried. The skin broke apart upon biting with a satisfying crunch, delightfully crisp from the fire-roast, giving way to the juicy flesh underneath.

For the Pi Pa Roast Suckling Pig, Chef Leung picks younger suckling pigs ranging from 3kg to 4kg because of how tender the meat is.

The Pi Pa Roast Suckling Pig is accompanied by fresh cucumber and baskets of flavoured “pau”. The small slices are infused with the same flavours to match each marinade perfectly – Yellow for Black Pepper, Pink for Red Fermented Bean Curd and White for the Traditional marinade.

Eat a portion of pork with a slice of cucumber and “pau” to enjoy the suckling pig’s flavours fully!

DOUBLE-BOILED BLACK CHICKEN SOUP 

We love our double-boiled Cantonese soups and not many do it as well as Si Chuan Dou Hua does. Black chicken, fish maw and Polygonatum Sibiricum are double boiled for hours to really bring out the flavours without compromising on the textures of ingredients.

Polygonatum Sibiricum or huang jing and is known to be a vital qi building yin tonic. It adds a mildly sweet flavour to the soup too. A nourishing soup that really comforted our soul, we savoured each spoonful of warm goodness.

STIR-FRIED SRI LANKA CRAB IN OSMANTHUS SAUCE

We’ve all had our fair share of crabs in different flavours – butter crab, chilli crab, black pepper and even salted egg crabs. But when you try Si Chuan Dou Hua’s Stir-Fried Sri Lanka Crab in Osmanthus Sauce, you’ll realize that crabs can be even more wonderful than they already are.

Succulent crabs are stir-fried with crunchy soybean crumbs and topped with a mildly sweet, floral Osmanthus sauce. The end result is a subtly perfumed crab dish that could possibly climb the ranks to being one of the top flavours of crab in Singapore. The sweet crab meat and the floral sauce paired immaculately well with each other.

FLATFISH FILLET WITH FRESH FRUIT & PASSIONFRUIT SAUCE

Freshly fried flatfish fillets are coated in a creamy passionfruit sauce for this dish. It’s further topped with cubes of sliced fruits, slivers of toasted almonds and cucumber.

The silky fish falls apart with the touch of your chopsticks and is so tender and flavourful, completed with a crisp exterior. The sweet and creamy sauce surprised us with how well it paired with the fish as we were used to more savoury fish dishes in Cantonese cuisine, while the fruits provided a slight tang and freshness to the dish.

SLICED LOTUS COATED WITH MINCED FISH, PAIRED WITH STIR-FRIED BROCCOLI

Tender fish paste is sandwiched in between thinly-sliced lotus root, then topped with a light gravy. Alongside it is a garden of perfectly stir-fried broccoli that soaks up the gravy, making every mouthful a pleasant one.

The minced fish gives a nice chew and the lotus slice lends a nice textural change with its slightly crunchy exterior. This is a dish that would go perfectly with a bowl of steaming hot rice.

STIR-FRIED ANGEL HAIR NOODLE WITH PRAWN IN TRUFFLE SAUCE

Si Chuan Dou Hua has elevated yet another traditional noodle dish by adding modern ingredients such as truffle. Elevated by extremely fragrant truffle sauce, the stir-fried angel hair noodles are served with fresh and succulent prawns.

Instead of just going for white rice, this noodle dish will give more punch to your meal and makes your carb intake more worthwhile.

DEEP-FRIED PEANUT CAKE IN “TEOCHEW” STYLE

Of course, a scrumptious meal would not be complete without sweets. In Si Chuan Dou Hua’s Suckling Pig Feast set menu, you’ll have two delicious sweet endings to the meal, one of which is this “Teochew” Style Deep-Fried Peanut Cake.

A flaky purple sweet potato exterior is filled with a sticky peanut filling. We loved that the peanuts were not too finely minced such that we were still able to feel the crunch of bigger peanut chunks.

HOMEMADE SOYA BEAN AND BEAN CURD WITH WOLFBERRY

Si Chuan Dou Hua leaves their best for last with this dessert. The homemade soya bean and bean curd with wolfberry have been their signature for decades and the quality has been consistent; it never once failed us.

Spoonful after spoonful of the silky white dessert, we wolfed each bowl up. With Si Chuan Dou Hua’s Suckling Pig Feast set, these sweet treats are free-flow!

The Roast Suckling Pig is also available a la carte or in the various set menus as follows:

• Ala Carte: S$138 (half pig), S$228 (full pig)
• Set Menu (6 pax): S$488 (half pig), S$688 (full pig)
• Set Menu (10 pax): S$988 (full pig), includes a bottle of house wine

Remember to quote “LIC15″ upon making your reservation to enjoy 15% off all “Pi Pa” Roast Suckling Pig Set Menus at Si Chuan Dou Hua located at PARKROYAL on Kitchener.

Si Chuan Dou Hua
181 Kitchener Road
PARKROYAL on Kitchener Road, Level 3
Singapore 208533
Tel: +65 6428 3170
Daily: 11.30am – 2.30pm, 6.30pm – 10.30pm
Click here to make a reservation online
Nearest Station: Farrer Park

This post was brought to you by Si Chuan Dou Hua at PARKROYAL on Kitchener.

Returning for its 26th year is Singapore’s biggest culinary event, The Singapore Food Festival (SFF). From 12 to 28 July 2019, the event will feature a myriad of dining concepts and gastronomic experiences dedicated to celebrating Singapore’s multicultural heritage through local cuisine and talents.

This year’s line-up of events include exclusive private chef dinners, food tours of Singapore’s heritage districts and theatrical dining experiences. Singaporeans and tourists alike will also be able to experience the full force of Singapore’s multi-faceted cuisine.

This year’s theme reprises the last – “Savour Singapore in Every Bite” – in an effort to continuously encourage innovation in Singapore’s culinary landscape. Through this year’s Singapore Food Festival, both locals and visitors can expect to be re-introduced to Singaporean culture, heritage and history through a journey of tastes and dining experiences.

Events will take place at several locations across Singapore from 12 to 28 July 2019 so everyone can join in on the exciting line-up of activities. Let us celebrate the culinary talents and generations of heritage Singapore has to offer.

KUEH KUEH SYMPOSIUM

In Singapore’s very first Kueh Kueh Symposium, a medley of Singapore’s kueh practitioners will be gathered in hopes of creating greater awareness and appreciation for this local heritage craft.

The event features a plenary revolving around the art of kueh making as well as real-life experiences and recounts of kueh makers in Singapore. In addition to talks, a marketplace will be opened featuring the many kueh kueh from all over Singapore.

The first topic for discussion is “Mamas in Kueh Kueh” (10am to 11am) where the matriarchs of Singapore’s favourite kueh kueh brands answering questions about their journey and craft.

Next, kueh lovers will be able to understand the works of kueh families and how new generations keep the dream alive in “Inheriting a Heritage” (12pm to 1pm).

In the next discussion, writer and cookbook author Christopher Tan delves into the world of kueh and discusses their history and cultural significance in “A Brief History of Kueh” (2pm to 3pm).

Lastly, modern kueh makers debate whether there is room for innovation while still maintaining authenticity and tradition in the panel for “Innovation in Heritage” (4pm to 5pm).

Kueh Kueh Symposium
Straits Clan
31 Bukit Pasoh Road
Singapore 089845
13 July, 10am – 6pm

Marketplace Tickets: S$4/child (under 12 years old) and Pioneer, S$8/public visitor
Marketplace and Plenary: S$14/Pioneer or visitor, S$18/public visitor
Bundle Purchase Marketplace All-Day Pass (4 slots): S$32
Bundle Purchase All-Access Pass (All-Day Marketplace + 4 Plenaries): S$72

Ticket time slots are as follows:

• 10am – 12pm
• 12pm – 2pm
• 2pm – 4pm
• 4pm – 6pm

Tickets can be purchased at https://www.klook.com/en-SG/activity/23207-kueh-kueh-symposium-singapore/.

PARK BENCH DELI X CANDLENUT

Park Bench Deli is back again with their newest Guest Chef Collaboration, where on a monthly basis, they create a sandwich to raise funds for a selected charity. This month, 1 Michelin-starred restaurant, Candlenut, will be collaborating with Park Bench Deli to create a Buah Keluak Burger.

The new burger is made up of a tender beef patty, buah keluak, a fried egg and a toasted potato bun.

PBD x Candlenut
179 Telok Ayer Street
Singapore 068627
1 to 31 July 2019
Mon to Fri: 10.30am – 4pm, 5pm – 9pm
Sat & Sun: 9am – 3pm
Price: S$26.75

Purchase your ticket to Park Bench Deli here.

IPPUDO SINGAPORE PRESENTS: THE ULTIMATE CHILLI CRAB RAMEN

Popular ramen chain IPPUDO Singapore and No Signboard Seafood have collaborated to bring the Ultimate Chilli Crab Ramen to this year’s SFF. Promoted as one of Singapore’s national dishes, Chilli Crab is indeed a wonderful representation of what our sunny island has to offer gastronomically.

The new ramen features a blend of IPPUDO Singapore’s Tonkotsu soup and No Signboard Seafood’s homemade Chilli Crab sauce. The noodles are topped with a crab claw, half-boiled umami egg, black fungus, spring onions and a deep-fried mantou – a must-have with Chilli Crab dishes.

Exclusive to only two IPPUDO Singapore outlets, each bowl will be priced at S$33 and is limited to 30 bowls served daily at each outlet.

IPPUDO Mandarin Gallery
333A Orchard Road,
#04-02/03/04
Singapore 238897
Mon to Sat: 11am – 11pm
Sun/PH: 11am – 10pm

IPPUDO Marina Bay Sands
2 Bayfront Avenue
#B2-54/55, The Shoppes at Marina Bay Sands
Singapore 018972
Sun to Thurs: 10.30am – 11pm
Fri/Sun/PH eve: 10.30am – 11.30pm

For more information, visit IPPUDO Singapore.

STREAT

Setting the stage for the three-week event is STREAT, a two-day outdoor event featuring the best of local culinary talents. This year, STREAT has a line-up of 12 different stations, helmed by renowned local chefs who will present a medley of local and innovative fusion fare.

Some vendors you can expect are the zhi-char inspired Wok-In Burger, the well-loved Jin Ji Teochew Braised Duck and Kway Chap as well as up-and-coming steakhouse Featherblade.

The Promontory@Marina Bay
11 Marina Boulevard
Singapore 018940
12 & 13 July, 5pm – 11pm
Free Entry

For more information, visit STREAT’s Facebook page here.

THE 50 CENTS FEST

This year, the 50 Cents Fest places its focus on the Hokkien dialect group, aiming to educate visitors and allow everyone to appreciate Hokkien culture and cuisine. Various heritage restaurants will be featuring classic Hokkien dishes such as kong ba bao and Hokkien rice dumplings.

Step into a world of Hokkien culture and learn Hokkien with the addition of various interactive installations, decor and activities alongside the food vendors at this year’s 50 Cents Fest.

Chinatown Food Street
Smith Street
Singapore 050335
27 & 28 Jul 2019
11am – 11pm
Free Entry

For more information, visit the 50 Cents Fest.

Are you ready to delight your tastebuds and open your mind to the richness of Singapore’s ever-changing culinary landscape? Head down to experience and indulge the plethora of food and events that The Singapore Food Festival 2019 has to offer!

This post was brought to you by the Singapore Tourism Board.

Whether you are a fashionista or someone who appreciates a gorgeous building, you will fall in love with the Stylenanda Pink Hotel, an iconic building in the heart of the Myeongdong district in Seoul, South Korea.

Stylenanda Pink Hotel is Stylenanda’s themed flagship store in Myeongdong but many will definitely mistake it as an actual hotel because of its exterior; the exterior of the hotel reminds us of a quaint little hotel in a European suburb with an adorable pink front, retro windows and a LED light sign.

The Stylenanda Pink Hotel spans a total of 6 levels and each level is themed and designed beautifully. If you venture all the way to the highest floor, there is a rooftop terrace area where you can just chill and relax after a long day of shopping. Here is what you can expect from the Stylenanda Pink Hotel in Myeongdong, Seoul, South Korea.

Walking around Myeongdong, you will not miss this amazing and gorgeous pink building. The Stylenanda Pink Hotel is a heaven for Korean fashion lovers as it embodies the main theme of quirky and beautiful Korean fashion trends.

The first two levels of the “hotel” are the “Lobby” and “Spa” but it mainly displays Stylenanda’s beauty line–3ce.

3ce is a well-known brand that is sold internationally but you can find a load more products to swatch and play here. Check out the colourful eyeshadows, lipsticks and lip tints before heading up to the next few levels to check out the clothing and accessories.

The third floor is a mini showcase of Stylenanda’s Nanda Made collection where it showcases the best of their in-house brand. You can find simple and flattering basics to loud and expressive colourful clothing.

What we love best about Korean fashion is the plethora of colourful choices you get at almost every store.

The fourth floor of the Stylenanda Pink Hotel is the Laundry level where accessories such as jewellery, sunglasses, caps and shoes are displayed. The whole level is style just like a retro laundromat you can find plenty of on-trend pieces to buy.

Before leaving, remember to check out the Stylenanda Pink Pool Cafe too! There are plenty of drinks and bakes for you to enjoy in between shopping.

Stylenanda Pink Hotel
37-8 Myeongdong 8-gil
Chungmuro 2(i)-ga, Jung-gu
Seoul, South Korea
Tel: +82 2-752-4546
Daily: 11am – 11pm
Nearest Station: Myeongdong