For all their mind-boggling dishes and ground-breaking creations, it comes as a shocker that Spice World Hotpot has ceased its operations in Singapore. There has been no reason provided yet for their closure.

This hotpot establishment in Clarke Quay shot to popularity for their wild innovation that saw dishes such as teddy bear broths and metre-long meat platters. Some skeptics may have seen them as being over-the-top and gimmicky, but Spice World Hotpot proved them wrong with their dedication to quality and service.

Spicy World Hotpot arrived in Singapore in 2018 and served up authentic Sichuan flavours.  Flying their ingredients and soup bases in from Sichuan, they were certainly not messing around with their robust broths and fresh ingredients.

Their Teddy Bear Spicy Butter Soup Base was well-loved for more than just its theatrical value while their Barbie Australian Wagyu Beef Slices promised marbled cuts of excellent quality.

We can only hope that Spice World Hotpot will re-open soon. Till then, Hai Di Lao and Beauty In A Pot will have one less competitor.

Photo Credit:www.facebook.com/fulloflucksg/

It’s that time of the year again — when gouging down fifty pineapple tarts at a go and ruffling through mahjong tiles till 5am won’t be frowned upon. Chinese New Year 2020 has made a slightly earlier appearance this time around, which means lesser time to unwind from yesterday’s Christmas festivities.

But, the show must go on. And, we’re here to ease your celebratory dinner dilemmas with a round-up of 20 fantastic Chinese restaurants in Singapore that will open during the first two days of Chinese New Year! Whether you’re itching for a hotpot feast or crackling roast platters, you can rest assured that you won’t be going hungry this holiday.

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Photo Credit:www.facebook.com/imperialtreasuresg/

IMPERIAL TREASURE STEAMBOAT RESTAURANT

Jazz up your usual steamboat tradition this year at Imperial Treasure, which offers only the highest quality soup bases and ingredients. Their soups are made daily from scratch and their ingredients range from the freshest seafood treasures to impeccable meat cuts. Take it from us — their Imperial Drunken Chicken Soup and Four Treasure Ball Platter will be extremely welcomed at your dinner table.

Opened on both days of CNY.

2 Orchard Turn, #04-12A
Singapore 238801
Tel: +65 6636 9339
Daily: 11am – 3pm, 6pm – 11pm
Nearest Station: Orchard

TASTE PARADISE

If you’re a veteran in Singapore’s Chinese fine-dining scene, Taste Paradise is surely a familiar face. Expect the most regal, delectable dim-sum selection from this upscale Cantonese restaurant, amongst other sumptuous creations. Their signature XO Carrot Cake and smashing roast meats promise to send your entire family into gastronomic paradise.

Opened on both days of CNY.

2 Orchard Turn, #04-07
ION Orchard
Singapore 238801
Tel: +65 6509 9660
Mon to Fri: 11am – 3pm, 6pm – 11pm
Sat & Sun: 11am – 4.30pm, 6pm – 11pm
Nearest Station: Orchard

Photo Credit:www.facebook.com/fulloflucksg/

FULL OF LUCK CLUB 

Lean into the cosy atmosphere of Full Luck Club, a casual yet dignified Chinese restaurant situated at the heart of Holland Village. This establishment serves up some of the best honey-glazed char siew we’ve ever had. Their Chinese New Year promotion offers bountiful set menus with a line-up of palatial dishes such as Steamed Whole Grouper and Prawn Balls with Black Truffle Mushroom.

Opened on both days of CNY.

243 Holland Ave
Singapore 278977
Tel: +65 6208 6845
Daily: 11am – 11pm
Nearest Station: Holland Village

TUNG LOK SIGNATURES

Anticipate a resplendent feast at Tung Lok Signatures, which serves up Shanghainese and Sichuan dishes with a modern edge. With a menu that features delicacies fit for royalty, you’ll be utterly spoilt for choice. Take your pick from dishes such as Pan-Fried Foie Gras & Irish Duck Skin and Poached Inaiwa Noodle with Conpoy & Egg.

Opened on both days of CNY.

1 Tanglin Rd, Orchard Rendezvous Hotel, #02-18
Singapore 247905
Tel +65 6834 0660
Daily: 11.30am – 3pm, 6pm – 10.30pm
Nearest Station: Orchard

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EMPRESS RESTAURANT

With a chic contemporary ambience bolstered by a magnificent view of the Singapore River, Empress Restaurant will take your breath away even before the food has arrived. Their traditional Chinese offerings range from skillfully executed dumplings to marvellous seafood creations. Dig into their exotic Chinese-New-Year-exclusive selection, which sees Braised Six-Head South African Abalone and Crab Meat in Trio Egg Chicken Broth, amongst other delights.

Opened on both days of CNY.

1 Empress Pl, Asian Civilisations Museum, #01-03
Singapore 179555
Tel +65 6776 0777
Daily: 11am – 3pm, 6 – 11pm
Nearest Station: City Hall

YAN TING

Dine like a king at this award-winning Chinese restaurant which specialises in elegant Cantonese classics. Apart from exquisite handmade dim sum, they also do fantastic seafood dishes. Their Oven Baked Sea Perch Fillet with Miso is a case in point. Or, craving for roasted suckling pig or braised duck this season? Not a problem for them.

Opened on both days of CNY.

29 Tanglin Road, The St. Regis Singapore, Level 1U
Singapore 247911
Tel +65 6506 6887
Daily: 12 – 2.30pm, 6.30-10.30pm
Nearest Station: Orchard

HUA TING

Backed by a long history since 1992, Hua Ting has won the hearts of many with their extensive range of sophisticated Cantonese fare. Get together with your relatives in their mellow abode for a divine feast of roast platters and braised masterpieces. Their signature Crispy Roasted Duck and Baked Mango Chicken Tartlet are not to be undermined.

Opened on both days of CNY.

Orchard Hotel Singapore, Level 2,
442 Orchard Road,
Singapore 238879
Tel: +65 6739 6666
Daily: 11am – 2.30pm, 6pm – 10.30pm
Nearest Station: Orchard

HAI TIEN LO

Hailed as one of the best Cantonese restaurants of Singapore, Hai Tien Lo will draw you right in with its enchantingly bold interior. Get enthralled by their revolutionary take on Cantonese cuisine, which melds tradition and modernism in a beautiful matrimony of flavours. Get their Stir-Fried Lobster with Truffle Sauce Served In Whole Pumpkin for a wonderful mix of sweet and savoury, and end your feast with their Chilled Glutinous Rice Rolls with Mao Shan Wang Durian Paste.

Opened on both days of CNY.

7 Raffles Boulevard, Pan Pacific Singapore, Level 3
Singapore 039595
Tel +65 6826 8240
Daily 11.30am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Promenade

Photo Credit:www.facebook.com/famoustreasure/

FAMOUS TREASURE

Zi-char-style menu but in an upscale setting? We’re all for it. Famous Treasure will comfort your tastebuds with its familiar Nanyang dishes, from black pepper crab to traditional fish head curry. For diners with more exquisite taste, you’ll be very pleased with their Braised Sea Cucumber with Mushroom and Superior Broth, as well as their Crab Meat with Fish Maw Soup.

Opened on both days of CNY.

13 Stamford Rd, Capitol Piazza, #02-28
Singapore 178905
Tel +65 6881 6668
Daily: 11.30am – 3pm, 6pm – 10.30pm
Nearest Station: City Hall

CRYSTAL JADE GOLDEN PALACE

The number of establishments Crystal Jade owns bears testament to their impeccable quality. Crystal Jade Golden Palace stands out from the rest with its swanky interior and array of opulent dishes. Priding themselves on Teochew and Cantonese delights, this restaurant will flatter your tastebuds with their spectacular Peking duck and hand-crafted dumplings.

Opened on both days of CNY.

290 Orchard Road, Paragon Shopping Centre, #05-22
Singapore 238859
Tel +65 6734 6866
Daily: 11.30am – 3pm, 6 – 10.30pm
Nearest Station: Orchard

PARADISE DYNASTY

Known for their iconic multi-flavoured xiao long baos, Paradise Dynasty has certainly changed the game for traditional Chinese cuisine. Dumplings aside, they do other formidable creations that are bound to pacify your palate. Handmade la mian and drunken chicken are just some of the many dishes that will vie for a spot at your table’s Lazy Susan.

Opened on both days of CNY.

435 Orchard Rd, Wisma Atria, #01-18
Singapore 238877
Tel +65 6219 3931
Mon – Fri: 11am – 10pm
Sat – Sun: 10.30am – 10pm
Nearest Station: Orchard

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SI CHUAN DOU HUA

If you think Sichuan cuisine is just mala and kung pao chicken, Si Chuan Dou Hua is here to teach you a thing or two. Their line-up of stellar Sichuan delicacies will sweep you off your feet with their thoughtful plating and piquant flavours. Brace yourself for their spectacular festive menu which sees dishes such as Crispy Chicken stuffed with Glutinous Rice & Goose Liver.

Opened on both days of CNY.

Level 3, PARKROYAL on Kitchener Road
181 Kitchener Road,
Singapore 208533
Tel +65 6428 3170
Daily: 11.30am – 2.30pm, 6.30pm – 10.30pm
Nearest station: Farrer Park

JADE RESTAURANT

Set in a gorgeous labyrinth of pastel chairs and luminous lanterns, Jade Restaurant makes for the perfect venue for your familial celebration. Indulge in their line-up of mouthwatering curations accented with Oriental flavours. Their signature Peking duck will do you no wrong, while their Simmered Egg Noodles with Lobster and X.O. Chili Sauce speaks of impeccable freshness.

Opened on both days of CNY.

1 Fullerton Square, The Fullerton Hotel Singapore
Singapore 049178
Tel +65 6877 8188
Mon – Fri: 11.30am – 2.30pm, 6.30pm – 10.30pm
Sat – Sun: 12pm – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Esplanade

Photo Credit:www.facebook.com/Zui-Yu-Xuan-Teochew-Cuisine-842422726109767/

ZUI YU XUAN

Immerse yourself in a cosy Teochew dining experience at Zui Yu Xuan, housed in the rustic heritage building, that is Far East Square. This restaurant gets pretty packed even during the non-festive season and it’s not hard to see why. With signatures like Deep Fried Liver Rolls and Wok Fried Kway Teow, can you really say no?

Opened on both days of CNY.

130/131 Amoy St, Far East Square
Singapore 049959
Tel +65 6788 3637
Daily: 11.30am – 3pm, 6pm – 11pm
Nearest Station: Telok Ayer

PEACH GARDEN

Peach Garden offers a range of tiers for traditional Chinese dining, from smart-casual to downright fancy. Whichever one you pick, you can rest assured that you’ll be graced with immaculate service and the expertise of skilled chefs. Your family is bound to be impressed by their Steamed Emperor Herbal Chicken with Baby Abalone or their Deep-fried Red Garoupa with Shredded Yam, Crispy Milk & Salted Egg Yolk.

Opened on both days of CNY.

401 Havelock Rd, Level 3, Hotel Miramar
Singapore 169631
Tel +65 6736 3833
Mon – Fri: 11am – 2.30pm, 6 – 9.30pm
Nearest Station: Fort Canning

Photo Credit:https://www.facebook.com/pages/Shang-Palace/524451058016923

SHANG PALACE

Expect only the finest quality nosh from Shang Palace, nestled within the famed Shangri-La Hotel. The restaurant’s kitchen is helmed by Chef Mok who formerly spearheaded the two-Michelin-starred Shang Palace in Hong Kong. Get wrecked by his Roasted Rack of Lamb with Hawthorn & Pineapple Sauce, as well as his Stewed Coral Trout with Foie Gras.

Opened on both days of CNY.

22 Orange Grove Rd, Shangri-La Hotel, Tower Wing, Lobby Level
Singapore 258350
Tel +65 6213 4398
Mon – Fri: 12pm – 2.30pm
Sat – Sun: 11am – 3pm
Nearest Station: Orchard

Photo Credit:https://www.facebook.com/MadameFan/

MADAME FAN

Get a taste of playful Oriental cuisine conjured by acclaimed restaurateur, Alan Yau, at one of the hippest Chinese restaurants in Singapore. Madame Fan has revamped age-old classics and spun them into unconventional delicacies. While their Wok-fried Crispy Duck will be a sure hit with your family, their Jasmine Tea Smoked Ribs refuses to be overshadowed.

Opened on both days of CNY.

32 Beach Rd, South Beach Tower,
Singapore 189764
Tel +65 6818 1921
Daily: 12pm – 12am
Nearest Station: Esplanade

JUMBO SEAFOOD RESTAURANT

Almost synonymous with its signature chilli crab, Jumbo Seafood Restaurant is swarmed with locals and tourists alike all-year-round. Armed with 30 years of culinary experience, Jumbo serves up some of the best crabs in town, dressed in flavours like salted egg and black pepper. Their selection of local cum Chinese dishes, such as Scallops Wrapped in Yam Rings and Live Red Tilapia, will have you begging for more.

Opened on both days of CNY.

10 Changi Coast Walk, NSRCC SAFRA Resort
Singapore 499739
Tel +65 6552 3435
Mon – Sat: 11.30am – 3pm, 6pm – 11pm
Sun: 10am – 3pm, 6pm – 11pm
Nearest Station: Expo

BEAUTY IN THE POT

We’re always down for good hotpot, and Beauty In The Pot is always high up on our list. A trip down here calls for a mandatory order of their Beauty Collagen Broth and Herbal Drunken Chicken Broth, both excellent bases for the arrays of fresh ingredients that they serve up. To ease your ordering dilemma, we recommend their Beancurd Skin, Ebiko Prawn Paste and Fish Tofu.

Opened on both days of CNY.

11 Tanjong Katong Rd, KINEX #03-38/39
Singapore 437157
Tel +65 6284 8820
Daily: 11.30am – 3am
Nearest Station: Paya Lebar

MITZO RESTAURANT AND BAR

A restaurant and bar rolled into one, Mitzo Restaurant and Bar isn’t fooling around when it comes to Chinese cuisine with a contemporary twist. Double-boiled Conch Soup with Prosciutto di Parma Ham? It doesn’t get more inventive than this. Once you’re done with dinner, simply slide across to the bar area for Asian-inspired cocktails, from ginseng vodka to Chrysanthemum cognac.

Opened on both days of CNY.

Grand Park Orchard, 270 Orchard Rd, Level 4
Singapore 238857
Tel +65 6603 8855
Mon – Fri: 12pm – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Orchard

TungLok Group has added a new establishment to its ever-flourishing list of restaurants – TASTE by TungLok.

TASTE by TungLok intends on revolutionising the way many view healthy Chinese dishes by serving everyday dishes with quality and organic ingredients with a refined twist. It is TungLok’s belief that through good food and good taste, family bonds are strengthened and friendships are forged.

Their meticulously-curated menu boasts over 70 heart-warming dishes that will bring many for a trip down memory lane, featuring Chinese-cuisine classics such as their Double-Boiled Fish Maw with Chicken, Australian Barramundi Fish Head and Crisp-Fried Tiger Prawn with Sichuan Spice.

Feel the nostalgia and taste the goodness of traditional recipes with the new TASTE by TungLok. Check out what we had and our thoughts on this new Chinese restaurant.

APPETISERS

We started the meal with TASTE by TungLok’s Shredded Kampong Chicken with Jellyfish and Shredded Cucumber (S$20++), and their Deep-fried Prawn Paste & Chinese Cabbage wrapped with Beancurd Skin (S$22++).

The combination of cold chicken and jellyfish may be an odd combination to many, but they paired together seamlessly in a ginger-sesame dressing. The slices of cucumber also added to the freshness and texture of the dish.

Another appetiser that you should order is the classic Chinese Deep-Fried Prawn Paste and Chinese Cabbage wrapped in Beancurd Skin. Each bite is flavourful yet not at all greasy. Dip these crispy morsels into a bit of soya sauce and you’ll be diving in for seconds.

DOUBLE-BOILED FISH MAW WITH ORGANIC CHICKEN

In Chinese cuisine, hearty soups are a must at the dinner table. TASTE by TungLok has concocted a hearty Double-Boiled Fish Maw soup with tender chunks of Organic Chicken. The flavourful soup is a chock-full of wolfberries, traditional Chinese herbs and of course, Fish Maw and Organic Chicken (S$55++ for 2 pax, S$98++ for 4 pax).

TASTE by TungLok uses Santori MD2 Kampung Chicken – the first and only Healthier Choice Kampung Chicken in Singapore. Paired with fresh fish maw from locally-bred Barramundi, the soup is double-boiled for over 5 hours. It is nutritious yet delicious and will definitely whet your tastebuds for the rest of the meal.

This one-pot wonder was definitely the highlight of the meal as the soup was so flavourful and rich without being too cloying. The savoury taste of the soup was balanced with a mild sweetness from the wolfberries and fish maw. This soup is the perfect heart-warming dish for sharing with your family and loved ones.

CURRY AUSTRALIAN BARRAMUNDI FISH HEAD

Up next on the table was TASTE by TungLok’s Australian Barramundi Fish Head cooked in spicy Curry Sauce (S$48++). Their rendition of a classic Curry Fish Head dish is bound to please families that like having this crowd-favourite often at home with their loved ones.

The sustainable barramundi (locally-farmed) is impeccably tender and pairs deliciously well with the spicy yet tangy curry gravy. Besides the fresh barramundi, the curry is full of other delectable ingredients such as tomatoes, beancurd skin and slices of lady’s finger.

STEAMED AUSTRALIAN BARRABUMNDI DISH HEAD WITH GARDEN PEA SAUCE

Another way to have the sweet Barramundi Fish Head is to have it steamed with savoury Garden Pea Sauce (S$48++). TASTE by TungLok dresses this signature fish dish with deep-fried lard bits and spring onions.

This plate was one that we could not help but go for seconds and thirds. The Garden Pea sauce was so indulgent and addictive, pairing with the sweet fish wonderfully well. The best part of the dish was eating the lard bits, that had absorbed the gravy, complementing the fish.

CRISPY AROMATIC DUCK

Half Irish Duck (S$38++) is fried till golden-brown and shredded, to be put in delicate wraps. The crispy duck comes with julienned carrots, cucumbers and cabbage, along with a sweet bean-paste sauce. Add a little of everything to make your perfect wrap!

We loved how the duck was almost bursting with flavour from the succulent meat to the crispy skin. Despite being fried, the duck was not overly-greasy and was super addictive.

CRISPY FRIED TIGER PRAWN WITH SICHUAN SPICE

Springy, succulent and spicy, this dish was a delight to eat. The Tiger Prawns are fried with a Sichuan Spice that packs both flavour and heat, making the seemingly-simple dish extra delicious (S$38++).

The prawns were so fresh and had a mild sweetness that contrasted the spiciness of the Sichuan spice. Puffed rice topping is also generously sprinkled over the dish, allowing for textural contrast.

CHILLI CRAB WITH DEEP-FRIED MINI BUNS

We also savoured TASTE by TungLok’s signature Chilli Crab (S$68++ for 700 grams) that was served with a basket of fluffy deep-fried mini buns. The gravy was sweet, savoury and spicy all at once, made richer with the slurries of egg added to it. Each bite of sweet crab meat that was coated in the gravy was heavenly.

Such a delicious sauce definitely should not go to waste, so dip your deep-fried mantou into the decadent gravy once you are done with the crab to fully savour this dish.

BARBEQUED COMBINATION PLATTER

TASTE by TungLok’s Barbequed Combination Platter features tender Roast Duck, Roast Pork and sweet slices of Char Siew (S$38++).

The Roast Pork’s crisp crackling skin contrasted the melt-in-your-mouth meat. Pair this with a bit of spicy mustard to fully enjoy the smoky flavour of the pork. The char siew was coated in a sweet-and-savoury glaze, making every single piece worth the battle of chopsticks to get to it.

We especially loved the roast duck and how fresh and tender the meat was. The skin was nicely crisp and had that lingering aroma of smokiness.

POACHED ORGANIC CABBAGE WITH BEANCURD ROLL

This light dish may seem simple, but it was packed with the clean flavours and sweetness of wolfberries, cabbage and tofu skins. It was a welcome treat to cut through the intense flavours of the previous dishes (S$28++).

WOK-FRIED ORGANIC FRENCH BEAN WITH EGGPLANT

Tender slices of eggplant are fried together with crunchy french beans for this savoury dish, tossed with garlic and an aromatic sauce. We liked how the two main components of this dish contrasted texturally yet came together superbly. The wok-hei was strong and added that extra edge to this simple plate (S$28++).

TASTE by TungLok
23 Merchant Road
Park Regis Singapore, Level 1
Singapore 058268
Tel: +65 6721 9118

This post was brought to you by TASTE by TungLok.

Famed for its contemporary approaches to traditional Chinese food along with its unyielding commitment to theatrics and witty presentation, Lokkee, part of the TungLok Group, is one Chinese restaurant that impresses time and time again.

The restaurant reinterprets and elevates the traditional Chinese recipes with a dash of Western influence, celebrating the unique style of cuisine that is commonly found in Chinatowns dotted across major, non-Chinese cities around the world such as New York, London and Sydney.

Through marrying culinary prowess along with fresh, top quality ingredients, the chefs here continue to push boundaries to what many of us know and understand about Chinese cooking, creating a whole new genre of Chinese cuisine altogether. Our favourites include their Firecracker Chicken Nest that draws its inspiration from Sichuan’s cuisine as well as their ‘Bakkwa’ Bacon Salad—a starter that marries both the East and West perfectly.

‘BAKKWA’ BACON SALAD

A meaty snack that has risen in popularity over the years is bakkwa. Salty, sweet, smoky and everything one could ever want to munch on when feeling peckish, this barbecued beauty—similar to jerky—has won the hearts of many and even of those who live abroad.

Featuring bakkwa in one of its top-selling salad dishes, the ‘Bakkwa’ Bacon Salad (S$32++) arrives at the table surrounded by a moat of dry ice that aims to mystify the dish and excite the senses. In this dish, bacon strips are grilled bakkwa-style and coated with toasted sesame and hung over a bed of oriental greens and lotus root croutons. Hung immediately after the bacon strips are cooked, the fat is allowed to drip down onto the salad, giving the salad a buttery sheen and smoky flavour.

The bacon ‘bakkwa’ is on a whole different level in terms of taste and texture. Coated in a sweet glaze and a substantial amount of luscious liquid fat to tie it all off, every bite comes with the promise of sensorial pleasure.

FIRECRACKER CHICKEN NEST

A crowd-favourite and one that took us by surprise was the Firecracker Chicken Nest (S$28++).

Reinterpreting the iconic Chinese takeout dish, kung pao chicken, what you get is a vibrant mess of dried chilli, Sichuan peppercorns, chicken bits that have been coated in five-spice powder and deep-fried. Contrary to the heaping mound of dried chilli, the heat is actually pretty manageable and the chicken, extremely tasty.

But should you feel a need to cool off your palate, the mango purée—the bright-yellow blob cleverly designed to look like an egg yolk—instantly cools the tongue and delivers a sweet, fruity explosion.

AWESOME FLAMING PINEAPPLE BEEF

From appearance, right down to its gentle marriage of flavours, the Awesome Flaming Pineapple Beef (S$34++) dish truly epitomises the cuisine associated with fortune cookies and Chinese takeout boxes commonly seen in Hollywood movies.

Fruity and tangy rather than savoury and robust, the braised chunks of beef borrows flavour from its host, resulting in a lovely flavour that marries the best of both ingredients wonderfully. For theatrical purposes, the pineapple is set aflame upon serving so be sure to have your cameras at the ready.

DRAGON PHOENIX POT

A new addition to Lokkee’s menu is the Dragon Phoenix Pot (S$30++), a one-pot-wonder that seems strangely familiar to the classic drunken prawn dish. Neatly arranged at the base of the pot is chicken wings, prawns, wolfberries and enokitake mushrooms. However, the fun only begins the second an entire bottle of Gosnells London Mead is emptied into the pot.

Mead, an alcoholic beverage that’s made by fermenting honey and water, gives the dish a sweet, honey flavour and helps to bring out the sweetness of the other ingredients as well. As it reduces down, the flavour of the soup develops and becomes enriched with all its various components, giving you a concentrated soup with depth.

THE MERMAID WITH FRESH FISH MAW

A juggernaut of a dish and one that demands to be shared between more than two people at least, THE MERMAID with fresh fish maw (S$128++)—inspired by the recently-popular grilled fish from Sichuan—sees a massive fillet of grilled barramundi, topped with fish maw and accompanied by squares of tofu. The dish first arrives in dry form before the servers eventually spoon over two large blobs of collagen and a concentrated broth.

Healthy, fragrant and apparently great for your complexion as well, the broth is made simply using fish bones and fish skin. The result? A full-bodied broth that brims with clean, comforting flavours and some serious umami. The fish itself is grilled beautifully, boasting flaky, delicate flesh that pairs exceptionally well with the flavourful broth.

PUMPKIN BUTTER CREAM SHRIMP

Smelling, looking and tasting like salted egg yolk but devoid of it, the all-new Pumpkin Butter Cream Shrimp (S$26++) is truly a stunner. Served on skewers, it makes for easier consumption and also looks appealing when plated.

Savoury, buttery and adorned with a velvety sheen, the shrimps possessed a tender and succulent texture that made gobbling the entire dish up an easy a task.

WAGYU TRUFFLE ‘HOR FUN’

One of our ultimate favourites at Lokkee would have to be their Wagyu Truffle Hor Fun (S$60++). Served in a gigantic bowl, a serving of tender hor fun is topped with crispy shards of fried dough and topped neatly with thick slices of medium-rare Wagyu beef.

As if the bowl filled with top-quality beef wasn’t enough, a viscous truffle-infused sauce is drizzled over top, completing the dish and giving it a heightened richness. Delicious and decadent, this dish has stolen the hearts of many and continues to wow diners new and old.

KING PRAWN ‘CHAO TA’ NOODLES

Yet another new addition to the restaurant’s menu is the King Prawn ‘Chao Ta’ Noodles (S$38++).

Sitting on a bed of crispy fried egg noodles is a heaping mound of king prawns coated in a luscious tomato-based sauce. The prawns are soft and tender and came out of their shells with ease. The sauce is tangy, spicy and sweet, much like our iconic chilli crab but with a flavour that’s considerably more held-back.

Complementing the prawns beautifully, the ‘chao ta’ noodles—fried till its base achieves a blackened char—provided a smoky backbone and an enticing crispy texture that made the dish more addictive.

FRIED DURIAN

There’s an undeniable finesse and a great deal of skill and knowledge of gastronomy that guides each dish from the kitchen to table, and the chefs here really pull all the stops to make dining here an unforgettable experience for all.

A dish, or rather dessert, that best exemplifies this quality is their Fried Durian (S$16++), a sweet treat that introduces a symphony of sensations on the tongue. Scattered around the perfectly deep-fried durian fritters is a carefully organised mess comprising strawberry caviar, popping candy, flecks of flower petals and coconut flakes that do well to beautify as well as to tease.

Fried till perfectly golden, the initial crunchy bite reveals a molten durian centre that is both sweet, velvety and warm like a custard and while the pop rocks and sago do not contribute much to the overall taste of the dessert, it does provide interesting textures.

Lokkee Plaza Singapura, #03-01 68 Orchard Road Singapore 238839 Tel: +65 6884 4566 Daily: 11am – 3pm, 5.30pm – 10pm Nearest Station: Dhoby Ghaut

This post was brought to you by Lokkee. 

They say that old is gold and that cannot be any more true with restaurants such as Roland Seafood—the birthplace of chilli crab—, Guan Hoe Soon and Shashlik Restaurant in Singapore have distinguished themselves as some of the most iconic restaurants in the country.

They’ve withstood the test of time, some having been around for almost a century—which says a lot about their cooking—and some going down as legends in Singapore’s culinary history. For a blast to the oh-so-delicious past, here is our list of 14 heritage restaurants in Singapore you need to visit before they’re gone forever.

BAN HENG

Since 1972, Ban Heng Group of Restaurants has become a veteran of the culinary industry boasting over fifty years of experience in traditional Teochew and Cantonese cuisine. Their food has always remained impeccable with their various crab dishes, roast meat dishes and the ever popular Braised Slice Goose Meat in Teochew Style being some of our top favourites.

1 Maritime Square
#04-01, HarbourFront Centre
Singapore 099253
Tel: +65 6278 0288 / +65 6278 1354
Daily: 11.30am – 2pm, 6pm – 10pm
Nearest Station: Harbourfront

COLBAR

Offering a full-on menu of both Asian and Western fare, Colbar is one of the few gems in Singapore that we can safely say, has truly stood the test of time. Opened in 1953, the establishment formerly served as a canteen for the British army. It, therefore, gave rise to its name, Colbar, otherwise referred to as ‘Colonial Bar’.

Granted that it’s a little out of the way, especially for those who do not drive, it is still a charming spot that’s worth the trip. It is a retreat from civilisation and it is also a great place to catch a glimpse of the old days over some good Western food and a wide array of imported craft beers.

9A Whitchurch Road
Singapore 138839
Tues to Sun: 9.30am – 10pm
(Closed on Mondays)
Nearest Station: One North

FATTY WENG

An icon in our culinary landscape and one that has contributed to the roaring success of Cantonese cuisine here in Singapore, Fatty Weng boasts more than 200 items to choose from hearty soups to substantial main dishes and while their offerings may look modern, they do well to preserve traditional cooking and preparation methods of old, ensuring that their food is kept one hundred per cent legit.

39 Smith Street,
Singapore 058952
Tel: +65 6221 3822
Daily: 11am – 11pm
Nearest Station: Chinatown

MOI LUM

It is uncertain when exactly in the 1920s that Moi Lum was founded. Regardless, the restaurant is still going strong more than 80 years on. They recently announced their official closure come 15 March 2019, which shocked foodies all over.

They are most widely known for their signature Crispy Fried Chicken and Golden Coin Beancurd—both unmatched in its taste, texture and the culinary mastery required to prepare them.

38 Maxwell Road,
Singapore 069116
Tel: +65 6226 2283
Daily: 11.30am – 3pm, 5.30pm – 10pm
Nearest Station: Tanjong Pagar

ROLAND SEAFOOD

From sea-front stall to an icon that’s steeped deep into Singapore’s restaurant history, Roland Seafood boasts some of the best seafood dishes in the country and, lo and behold, is where the beloved chilli crab was first invented.

89 Marine Parade Central, #06-750,
Singapore 440089
Tel: +65 6440 8205
Daily: 11.30am – 2.30pm, 6pm – 10.30pm
Nearest Station: Eunos

Photo Credit: Good Chance Popiah

GOOD CHANCE POPIAH

Founded in 1977, Good Chance Popiah is the birthplace of DIY popiah and is by far, one of the best places to get your hands on one of the best in Singapore. We absolutely love their popiah but we also make it a point to order their Special Tofu and Braised Pork Trotter Beehoon—both are brilliantly done.

1 Jln Berseh, #01-15
New World Centre,
Singapore 209037
Tel: +65 9622 9445
Daily: 11.30am – 2.30pm, 5.30pm – 9.30pm
Nearest Station: Jalan Besar

GUAN HOE SOON

Guan Hoe Soon is one of the last few standing institutions of authentic Peranakan dining in the historically Peranakan neighbourhood of Joo Chiat. They have been operating there since 1953 and continues to pride itself on making everything from scratch in-house from their sauces, soups marinate and sambal chilli.

The menu includes standard Peranakan dishes such as ayam buah keluak and babi pong tay. And their achar (served as an appetiser) even comprises chicken livers and gizzards—a long lost practice that only those of true Peranakan descent will know.

40 Joo Chiat Place,
Singapore 427764
Tel: +65 6344 2761
Mon to Fri: 9am – 9pm
Sat & Sun: 9am – 9.30pm
Nearest Station: Eunos / Paya Lebar

ISLAMIC RESTAURANT

Fast approaching a century of operations, Islamic Restaurant has served the likes of dignitaries such as Singapore’s late President Yusof Ishak and Malaysia’s ex-Prime Minister Najib Razak. Until today, the restaurant specialises in Malay and Indian food offering lip-smacking delights such as dum biryani and tandoori chicken.

745 North Bridge Road,
Singapore 198713
Tel: +65 6298 7563
Mon to Sun: 10am – 10pm
Fri: 10am – 1pm, 2pm – 10pm
Nearest Station: Bugis

PRIMA TOWER REVOLVING RESTAURANT

Established in 1977, the revolving restaurant is widely lauded for its signature Emperor’s Chicken, Shredded Scallops with Fish & White Egg and various dim sum offerings. The food standard has been kept consistently good all these years yet the food itself isn’t the restaurant’s only draw. As it’s name suggests, it revolves, giving diners a beautiful panoramic view of the Keppel Bay area.

201 Keppel Road,
Singapore 099419
Tel: +65 6272 8822
Mon to Sat: 11am – 2.30pm, 6.30pm – 10.30pm
Sun: 10.30am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Harbourfront

RED STAR RESTAURANT

Standing tall as one of Singapore’s last bastions of authentic traditional dim sum, Red Star restaurant is a must-visit for dim sum fanatics. Dining here is truly as real as it can get to the old days, food carts loaded with steaming hot goodness and screaming old ladies included.

Chin Swee Road, #07-23 Block 54,
Singapore 160054
Tel: +65 6532 5266
Mon to Sat: 8am – 3pm, 6pm – 10pm
Sun: 7am – 3pm, 6pm – 10pm
Nearest Station: Outram Park

SHASHLIK RESTAURANT

The story of the Hainanese-run Russian steakhouse, Shashlik, goes all the way back to the 1960s and news of their closure back in 2015 shocked the nation. Thankfully, they re-opened under a younger generation of owners who seek to keep the old world charm intact. Must-try dishes include their Eggs Millionaire—a dish of chopped eggs, bacon bits and parmesan gratin—, Shashlik of Beef, Borshch Soup and Baked Alaska.

545 Orchard Road, #06-19
Far East Shopping Centre
Singapore 238882
Tel: +65 6732 6401
(Closed on Mondays)
Sun to Sat: 12pm – 2.15pm, 6pm – 9.15pm
Nearest Station: Orchard

SINGAPORE ZAM ZAM

Renowned for their chicken, mutton and sardine murtabak, Singapore Zam Zam first started selling its famed Indian-Muslim cuisine back in 1908. This landmark eatery situated right across the Sultan Mosque also serves roti prata, nasi briyani and plenty of other dishes.

697-699 North Bridge Road,
Singapore 198675
Tel: +65 6298 6320
Daily: 7am – 11pm
Nearest Station: Bugis

SPRING COURT

Crowned Singapore’s oldest family-run restaurant, Spring Court is where lovers of fine Cantonese cuisine flock to. For those who don’t know, perhaps you’ll be fascinated to know that it was these folks who first introduced what has now become popular Chinese dishes such as suckling pig and popiah.

52-56 Upper Cross Street,
Singapore 058348
Tel: +65 6449 5030
Daily: 11am – 3pm, 6pm – 10.30pm
Nearest Station: Chinatown

YET CON RESTAURANT

Having been around for over 70 years now, Yet Con Restaurant remains one of Singapore’s last bastions for authentic Hainanese food. Their signature Hainanese chicken rice is a must and they even have an option for hot pot—worth trying if your group is fairly big.

25 Purvis Street,
Singapore 188602
Tel: +65 6337 6819
Daily: 10am – 7pm
Nearest Station: City Hall

Teochew Traditional Steamboat Restaurant is a no-frills and utterly unpretentious steamboat restaurant along Joo Chiat Road that stands out against all other places not just for the affordability of its food, but also the authenticity and marvellous quality of the Teochew fare. They stick to the tried-and-proven methods of keeping things simple, with a myriad of dishes suitable for casual dining and gatherings

You know that this is the real deal you step into the restaurant and see countless photos of celebrities who have dined at the restaurant plastering the wall. The owner has travelled to and worked in various countries to pick up the skills needed to execute each dish perfectly, so as to ensure that only the most authentic and best-grade dishes are brought to the table.

Teochew Traditional Steamboat Restaurant is a clear hit amongst the older generations and it is definitely one that young adults alike should hit up for a wholesome, communal meal.

And you’d love to know that at Teochew Traditional Steamboat Restaurant, the owner promises you something: if the food is not good and fresh, they will refund you. Money back guaranteed is the best guarantee for a good meal, right?

EVERYTHING IS MADE FROM SCRATCH

From their fragrant steamboat broth to the fish paste noodles and bouncy fish balls, the folks behind the restaurant pride themselves on having almost everything handmade, bringing you only the freshest and nothing less.

Even the chilli is a star in its own rights. You have to try every single dip for your steamboat; they are made fresh in-house daily!

STEAMBOAT IS THE WAY TO GO

The star and centrepiece of this restaurant is definitely their steamboat. Every table should order a steamboat for sharing, on top of all the a la carte dishes that you may wish to add on.

Their signature soup base is a best described as a labour of love—the chefs prepare and wash the necessary bones and carcasses before adding them into a giant pot with their speciality ingredient—shark cartillage—then have them all boiled for over 5 hours daily.

The result is a creamy collagen-rich broth that is both savoury and sweet, and highly addictive. Even though we were stuffed by the end of the meal, we couldn’t help but have one last bowl of soup before leaving.

Prices start from just S$10 for 2 to 4 people, with a plethora of ingredients to choose and help yourself to.

FRESH SILVER POMFRET

You can look forward to a variety of seafood dishes to elevate your steamboat experience. The Silver Pomfret (seasonal price), in particular, is set to impress with its freshness. Afterall, what is Teochew cuisine without a good pomfret, right?

Wild-caught from Surabaya—which is known to have the best quality and sweetest Chinese Pomfret around—you can tell how fresh it is right from the moment your teeth sink into the white flesh that is soft yet firm at the same time.

We are telling you that quantities are limited so if you’re in luck, you have to go for it because it is worthy of the splurge.

DRUNKEN PRAWNS

The Drunken Prawns (S$8/100g) is something you cannot miss out on. Fresh prawns are intoxicated with Chinese wine and herbs, allowing the wine’s flavour to permeate throughout the body, intensifying the natural sweetness of every single prawn.

As mentioned, do not forget to flash this advertorial upon sitting down for steamboat during dinner hours. From Mondays to Fridays, every table with a steamboat order will enjoy free-flow drunken prawns. You are in for a real treat, guys.

HOME-MADE FISH PASTE AND FISH BALLS

Handmade from scratch, the fish balls are a must to order—everything from the mixing of ingredients to the shaping of the fish balls are prepared by hand without taking the easy way out.

You can literally taste the difference when you bite into these bouncy delights and it is amazing how they managed to conceal the fishy odour without compromising on the taste.

Another dish you must make sure to order up would be Teochew Traditional Steamboat Restaurant’s signature squid paste fillet—made using 99% fish paste and 1% vegetables and chestnuts without the use of flour at all, you know that what you get here is undoubtedly the real deal.

VARIETY OF PREMIUM MEATS

No steamboat is ever complete without meats. Teochew Traditional Steamboat Restaurant offers an array of high-quality meats that are imported from USA and Brazil—while it did not particularly blow our minds, these meats are definitely not something that we would decline.

Here you can choose from meat including USA Prime Beef (S$12 per portion), Pork Belly (S$9 per portion) and Fresh Chicken (S$8 per portion).

CLASSIC A LA CARTE TEOCHEW DISHES

Steamboat just ain’t enough when dining at Teochew Traditional Steamboat Restaurant. We suggest you save some space for some of Jinji’s equally delectable array of Teochew a la carte dishes.

The a la carte items do not come packaged with fancy accessories nor over-the-top creations but the simplicity of it is precisely why we love their Teochew fare. Here are some of the sumptuous dishes you can expect at Teochew Traditional Steamboat Restaurant.

PORK KNUCKLE

Should you be looking for something more indulgent, the Pork Knuckle (S$30) will go highly recommended. Boy, this dish checks all the boxes for what a good pork knuckle should taste like.

Upon your first bite, be prepared to be impressed by the crisp texture of the crackling skin before digging into tender and succulent pork meat.

TRADITIONAL SALTED CHICKEN

The Traditional Salted Chicken (S$18) may be light in seasoning but that itself is enough to leave us satisfied. There is nothing fancy going on in this dish but every piece of chicken is extremely flavourful, making this a simple but hearty dish that we’d return for.

GOLDEN PRAWNS

Teochew Traditional Steamboat Restaurant isn’t afraid to boast the variety of cooking methods that they have which can transform a seemingly simple seafood into a myriad of dishes.

The Golden Prawns (S$30) is one of the many prawn dishes that they offer. Despite being heavily coated in a crisp and golden layer of flour, it was surprisingly light in flavour and that only served to accentuate the flavour of the prawns.

JADE KAI LAN

Who would have thought that a vegetable dish would excite the entire table of diners? Well, the Jade Kai Lan (S$12) was one that we wiped out within minutes.

We thought that kai lan is best enjoyed when stir-fried, but this dish proved us wrong. Stir-fried kai lan is hidden below a stack of deep-fried pieces of the same vegetable, bringing you a textural variety that is nothing short of impressive. The latter reminds us of crispy kale!

BRINJAL WITH PORK FLOSS

The Brinjal with Pork Floss (S$12) may be a fairly straightforward item on the menu but it is still a remarkable one at that.

Deep-fried brinjal pieces are covered with a generous amount of pork floss, curry leaves and chilli; this dish is a winner. The different textures made it a delightful side dish to munch on and it will forever change your impression of brinjal.

GOLDEN PUMPKIN

The Golden Pumpkin is essentially deep-fried pumpkin slices doused in a rich and piquant salted egg sauce that will have salted egg yolk fans swooning in no time.

Teochew Traditional Steamboat Restaurant
176-178 Joo Chiat Road
Singapore 427447
Tel: +65 6348 8924
Tue to Sun: 12pm – 2.30pm
Mon to Sun: 5pm – 11pm
Nearest Station: Paya Lebar

This post is brought to you by Teochew Traditional Steamboat Restaurant.

Replacing the now defunct Jimoto-Ya along Pickering Street is Mister Wu, a casual dining eatery serving up Chinese far with a modern twist.

The concept behind the shop is simple staple food with little platters to share with colleagues and friends, with old-school Chinese and Cantonese music adding to the easy-going vibe of the place.

Catering to the lunch and dinner crowd with a specific menu to both, Mister Wu serves up la mian and rice bowls at affordable prices.

The main dishes start at just S$8, and with an additional S$4 you can get a lunch set inclusive of a side dish and tea.

We ordered Mr Su’s Braised Pork Rice (S$8), Revenge on Marco Polo (S$8) and Mahjong La Mian (S$8), along with a side of Fried Ping Pong Wanton (S$3 a la carte) and Brown Butter Oolong (S$3 a la carte).

We were told that the teas at Mister Wu are their own special blend, offering tea cocktails and tea ice creams made from the same blend.

The Brown Butter Oolong had a very subtle and light taste to it and was just perfect for cleansing our palate between each dish.

The Revenge of Marco Polo is a truffle mushroom dry la mian. The smell of truffles greeted us before we saw the dish, and piled at the side of the noodles were a mix of Enoki and Shimeji mushrooms, crunchy greens and a soft-yolk egg.

The Mahjong La Mian, on the other hand, had much stronger flavours. The spicy sesame sauce gave the creamy noodles a nice kick, while the shredded chicken and sliced cucumber helped to combat the heat and add texture to the bowl. Though the noodles were nice, we found the chicken a tad bit too dry.

Mr Su’s Braised Pork Rice is essentially a bowl of rice with braised pork on the side, with the same greens and egg as the previous two dishes. The braised pork was a good mix of fat and lean mean—not too dry, not too fatty, and just melts in your mouth.

The braising sauce was also rich, which accent the flavour of the pork. Though the rice had a bit of sauce on it, we did wish that the pork and rice were not served separately, as that would have allowed the sauce to soak into the rice more.

For just S$12, Mister Wu offers value-for-money meals in the CBD and is a place that would have you returning after trying their lunch menu to see what’s different in their dinner menu.

As they’ve only opened for about 2 weeks, Mister Wu is still currently undergoing their soft launch. Their full menu with pictures will be available from the 18th of this month onwards.

Mister Wu
3 Pickering Street, #01-44/45
China Square Central
Singapore 048660
Tel: +65 6781 3833
Mon to Sat: 11.30am – 2.30pm, 6pm to 10pm
(Closed on Sundays & PH)
Nearest Station: Telok Ayer

Wan He Lou is a traditional Chinese restaurant along Maude Road that is well known for its popular Lobster Porridge and myriad of classic Chinese dishes.

It is the kind of restaurant that will gain instant approval from your grandmother for its cosy ambience, comforting Chinese food that will never go wrong and attentive service from the friendly wait staff.

When it comes to Chinese restaurants in Singapore that evoke nostalgia, Wan He Lou is an established brand that always seeks to deliver.

The warm lighting, Chinese lanterns, portrait photographs and round communal tables remind us of how a typical Chinese household used to look like in the past. It may be far from fancy, but the intimate, homey vibes play a huge part in getting loyal patrons to visit them time and time again.

Wan He Lou’s signature is undoubtedly their Lobster Porridge (S$31.90++ onwards), which also happens to be the pride of the restaurant’s award-winning founder chef, Lau Siaw Dee.

Cooked in Teochew style, the Lobster Porridge is a winning recipe and its success all boils down to its flavourful stock which comprises rich lobster roe and topped off with a fresh lobster that was prepared separately.

Tuck into the Truffle Pork Chops (small – S$19.90++, big – S$34.90++) should you be looking for something more substantial. Using Kurobuta pork, the tender chunks of meat came with truffle sauce that gave the pork chops an umami flavour explosion in our mouths.

Meanwhile, this sinful plate of Crispy Lotus with Salted Egg (small – S$11.90, medium – S$19.90) is worth breaking your diet for. The paper-thin lotus roots are beyond addictive; covered in a layer of golden salted egg yolk powder and accompanied by fragrant curry leaves.

Mileslife is our favourite app to accumulate miles through everyday spending. You can earn miles for every dollar spent at this restaurant. Download and try Mileslife out now! You can use our code ‘Ladyironchef‘ upon your first spending to get 1,000 miles.

Wan He Lou
65 Maude Rd
Singapore 208347
Daily: 11am – 2.30pm, 5pm – 10.30pm
Nearest Station: Lavender

Since it first opened back in 1996, Si Chuan Dou Hua at PARKROYAL on Kitchener has been a haven for Sichuan and Cantonese fare, with a slightly heavier emphasis on Cantonese cooking. What diners can expect is a smorgasbord of dishes that are delicate yet boldly flavoured.

New to their offerings are 18 sensational dishes crafted by Executive Cantonese Chef Leung Wing Chung. Stemming from a long culinary career, allow your palates to be elevated as Chef Leung takes you on an edible trip with his interpretations of traditional Jiangnan cuisine in this new promotional a la carte menu.

We particularly love their Claypot Rice with Assorted Waxed Meat as well as their immensely comforting Braised Fish Maw, Abalone, Sea Cucumber and Conpoy in Brown Broth.

Did we mention? From now until 30 June 2018, all of the 18 new dishes cost just S$18++, and that’s not all—our readers can also quote ‘ladyironchef’ to enjoy an additional 20% off a la carte orders from the Flavours of Jiangnan Menu. Menu is available daily for dinner only.

For Sichuan and Cantonese classics executed with finesse, Si Chuan Dou Hua at PARKROYAL on Kitchener Road is one place that warrants a visit.

DEEP-FRIED MINCED MEAT ROLL

Originating from Suzhou, Chef Leung’s rendition of the popular Deep-fried Minced Meat Roll features surprising hints of lemongrass coupled with tender porky goodness.

Traditionally made with minced pork and ham, the one here is further enhanced with mushroom and prawn paste. Lemongrass sticks are used in place of regular wooden skewers to provide a secondary burst of refreshing flavour. The drumstick-like meat roll is then deep-fried with a soybean crumb for a satisfying crunch.

BRAISED FISH MAW, ABALONE, SEA CUCUMBER AND CONPOY IN BROWN BROTH

A Cantonese meal is never quite the same without a bowl of comforting double-boiled soup.

Featuring a thick and rich broth that comprises premium ingredients such as pork tendon, dried scallops, abalone, mushrooms and sea cucumber, the Braised Fish Maw, Abalone, Sea Cucumber and Conpoy in Brown Broth is easily one of the best soups we’ve tasted in recent times.

Simmered low and slow, the soup achieves a cloudy hue from all the flavour that the pork imparts and Hua Diao wine is also added to enhance the aroma and overall taste. Thicker than your average Cantonese soup, we must say that this dish in itself is worth returning for.

PORK RIBS WITH “ZHE JIANG” VINEGAR IN “ZHENG JIANG” STYLE

Braised in a claypot with the restaurant’s signature black vinegar, the Pork Ribs with “Zhe Jiang” Vinegar in Zheng Jiang Style is a slightly modern take on the Chinese classic.

We dug in to tender and incredibly flavourful pork ribs. Each bite was a mixture of sweet and sour coupled with a subtle yet satisfying porky taste.

DEEP-FRIED CHICKEN ROLL IN “DALIANG” STYLE

Prepared using Kurobuta pork, prawn paste, barbecued chicken liver, ham and rose wine, the Deep-fried Chicken Roll in “Daliang” Style is a popular Cantonese dish, and one worth mentioning.

Served alongside a special dip comprising lemon, vinegar, chilli and garlic, Chef Leung gives this 200-year-old dish a truly refreshing twist.

FISH IN “SHUN DE” STYLE

If you are the sort of person who loves fish but dislikes the hassle of picking out the fine bones, then the restaurant’s Fish in “Shun De” Style is perfect for that “laziness”.

The dish features a mud carp that is manually deboned and stuffed with a fish paste that is elevated by the likes of coriander, mushroom, black moss and diced chestnut. A nice crunch coupled with an intense umami flavour and the added bonus of being boneless, we can see why people, especially kids, would love this.

STIR-FRIED GARDEN VEGETABLES WITH TRUFFLE SAUCE

Featuring a medley of stir-fried vegetables and a tender radish that sits neatly on top, the Stir-Fried Garden Vegetables may not seem like a top priority as far as feasting goes.

Yet, we were truly surprised by the complexity of flavours at work here. The sauce that is drizzled over top is accented with truffles, giving it a nuanced umami flavour that takes it one step higher compared to your average vegetable dish.

BRAISED PRAWN WITH VERMICELLI IN SPICY CHILLI SAUCE

A dish that boasts a delightful wok-hei flavour coupled with a punchy hit of spice is the Braised Prawn with Vermicelli in Spicy Chilli Sauce. Slightly spicy with prominent notes of wok-fried prawn coming through, we were sold the second the dish arrived.

The vermicelli was flavourful without being too dry and everything about this was just delightful—from the smoky, seafood flavours to the lip-smacking spice that kept us reaching in for more.

CLAYPOT RICE WITH ASSORTED WAXED MEAT

A dish that best demonstrates a chef’s skill is claypot rice. Seemingly simple to whip up given that there are so few ingredients involved, it actually requires a lot more in terms of culinary technique to achieve the best flavour and the perfect texture of rice.

What else can we say? The Claypot Rice with Assorted Waxed Meat here did not disappoint. In fact, we were so utterly blown away by it we almost could not stop ourselves from reaching out for a third helping.

Cooked to just the right doneness, the rice was still fluffy without being overly burnt. Chef Leung emphasised that getting the proportion of water to rice is absolutely crucial in this and in order to achieve such a gorgeous aroma, a mixture of waxed meats needs to be used.

We were delighted by the likes of Chinese sausage, Chinese liver sausage as well as waxed duck which all did well to give this dish such a meaty, yet robust appeal.

HOMEMADE BEAN CURD

No one—we repeat, no one—leaves Si Chuan Dou Hua without a serving of their signature Homemade Bean Curd with Wolfberry.

Although this dessert is not new to the Chef Leung’s refreshed lineup of dishes, the warm and soothing soft beancurd served with sweet wolfberries is just the perfect finish to a fine culinary experience such as this one.

To refresh your memory, this dinner offer extends from now all the way until 30 June 2018, meaning that all of the 18 new dishes (doesn’t include beancurd) cost just S$18++ per dish and our readers can also quote ‘ladyironchef’ to enjoy an additional 20% off a la carte orders on the Flavours of Jiangnan Menu.

We’re definitely heading back and we shall see you there!

Mileslife is our favourite app to accumulate miles through everyday spending. You can earn miles for every dollar spent at this restaurant. Download and try Mileslife out now! You can use our code ‘Ladyironchef‘ upon your first spending to get 1,000 miles.

Si Chuan Dou Hua Restaurant
Level 3, PARKROYAL on Kitchener Road
181 Kitchener Road,
Singapore 208533
Tel: +65 6428 3170
Daily: 11.30am – 2.30pm, 6.30pm – 10.30pm
Nearest station: Farrer Park

This post is brought to you by PARKROYAL on Kitchener Road.