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. 

If you love fish and you haven’t heard of kao yu, you definitely should read on. Kao yu is a fish dish that comprises a massive fish that’s first grilled before allowing it to poach over a fire in a rich broth alongside other ingredients such as chilli, vegetables and an assortment of other aromatics.

These massive platters of piping- hot grilled fish are sure to satisfy any fish lovers cravings and, given its size, is perfect for sharing among larger groups.

Places selling solid kao yu in Singapore are hard to come by, but we have done the hard work for you. We have here, 9 places that sell stellar, flavourful kao yu that will definitely leave you wanting more.

Photo Credit: Nicole Seet 

CHONG QING GRILLED FISH 

When one mentions kao yu, the first place that instantly comes to most people’s minds is Chong Qing. They are popular for having a large variety of kao yu cooked in different ways, with some of their popular items being their Signature Charcoal-Grilled Fish Hot Pot as well as their Small Golden Snapper in Spicy Fragrant Broth.

1 Liang Seah Street, #01-05/06
Singapore 189022
Tel: +65 6333 9148
Daily: 12pm – 1.30am
Nearest Station: Bugis

LOKKEE

Lokkee too sells a variety of delectable kao yu dishes for you to choose from, and they have some very popular dishes such as their Tomato Broth Grilled Fish as well as their Sichuan Mala Grilled Fish.

Consisting of grilled barramundi fish and a whole fish maw, their Mermaid Food is a healthy hotpot fish dish that is rich in collagen content and the perfect option if you’re looking for something tasty sans the lip-numbing sensation.

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

Photo Credit: ara._.j 

OLD CHENG DU SICHUAN CUISINE RESTAURANT 

Tucked away in Chinatown is Old Cheng Du Sichuan Cuisine Restaurant, which serves up traditional Sichuan dishes that will appeal to people who love spicy food. Their Double Boiled Fish is a must-try item, especially if you’re someone that can handle spice. Swimming in a saucy broth brimming with dried chilli and Sichuan peppercorns, we can bet that this may well be your golden ticket to flavour town (and the bathroom).

80 Pagoda Street
Singapore 059239
Tel: +65 6222 6858
Daily: 11am – 1.30am
Nearest Station: Chinatown

Photo Credit: hungrygowhere 

ORCHID ROAST FISH 

Orchid Roast Fish is famous for their roast fish—hence the name. Here, they serve up four different types of roast fish that comes with your choice of broth. Some examples of the nine broths available are Pickled Chilli, Chicken Broth with Mushroom as well as Black Pepper Sauce.

68 Pagoda Street
Singapore 059227
Tel: +65 6221 6369
Daily: 11.30am – 11pm
Nearest Station: Chinatown

Photo Credit: Fionaeateateat

RIVERSIDE GRILLED FISH 

With 54 outlets in China, you just know that these folks are the real deal. Their grilled fish dishes are incredibly spicy, so if you love all thing spicy, this is a good place to check out. Their grilled fish pots come loaded with dried chilli that not only pack heat, but an intense fragrance as well.

Raffles City Shopping Centre
#B1-06/07 252 North Bridge Road
Singapore 179103
Tel: +65 6352 2035
Daily: 11am – 10pm
Nearest Station: City Hall

Photo Credit: p.kah 

SHU JIANG GRILLED FISH 

Shu Jiang Grilled Fish serves up fish dishes that are customisable. They let you choose between three types of fish: Barramundi, Red Snapper or Sea Bass. After selecting your desired fish, you can tell them how you want it to be cooked as well as the type of sauce that you want with it.

26 Sentosa Gateway, #01-40, 41, 42
Resorts World Sentosa
Singapore 098138
Tel: 6570 6678
Daily: 11am – 10pm
Nearest Station: Harbourfront

Photo Credit: sichuankungfufish 

SICHUAN KUNGFU FISH 

Sichuan Kungfu Fish sells delicious Sichuan-style food, and they are well known for their amazing fish dishes. A must-try item here is their Special Cod by Our Principal, which is also the restaurant’s signature dish. We also like how they allow you to choose your preferred level of spiciness for the fish.

3 Temasek Boulevard B1-132/171
Suntec City
Singapore 038983
Tel: +65 6333 9519
Daily: 11.30am – 10pm
Nearest Station: Esplanade/Promenade

Photo Credit: Tan Yu 

TAN YU 

Tan Yu at 313 Somerset specialises in a variety of delicious grilled fish dishes. The restaurant takes pride in their Limbo Fish, that allows you to choose what flavour broth you want from 12 different options such as Green Pepper, Soy Sauce and Spicy Sauce.

313 Orchard Road
Singapore 238895
Tel: +65 6509 8887
Mon to Fri: 11.30am – 3pm, 5.30am – 10pm
Sat & Sun: 11.30am – 10pm
Nearest Station: Somerset

QI LAI FENG

Located in Yishun Town Square, newly-opened Qi Lai Feng specialises in fish pots, both dry and soup, as well as hot pot. The beauty in eating fish pots is that one gets to choose their preferred fish and here, they offer anything from their signature Q fish, dory to toman fish.

By marrying the authentic flavours and lip-smacking spices of Sichuan cuisine which take on a more fragrant complexity rather than being overly fiery, it is the restaurant’s distinctive fish pot flavours coupled with their use of fresh ingredients that allow this humble restaurant to resonate with diners. We highly recommend their Spicy Fragrant Fish Pot, Jade Pepper Fish Pot and Gold Soup Lemon Fish Pot.

3 Northpoint Drive, #01-02
Yishun Town Square,
Singapore 768020
Tel: +65 6483 0100
Daily: 10.30am – 9.45pm
Nearest Station: Yishun

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

The epitome of any Chinese feast and something that sets a good Chinese restaurant apart from a great one is the iconic Peking duck. A treat for the whole family, this delightful dish is loved for its crackly skin and tender meat that overwhelms the palate—in a good way of course.

Complete with the addition of hoisin sauce, sliced cucumbers and scallions before being wrapped in a thin crepe, Peking ducks that are well executed always boasts a delightful crunch on the first bite, followed by an addictive tenderness and flavour which takes your palate to a magical place. It’s no wonder this dish is regarded as China’s national dish.

Given its culinary complexity, not all Chinese restaurants serve Peking duck, but if you know where to look, then enjoying this dish on a regular basis need not be so hard. Here is our list of the best Peking duck restaurants in Singapore.

#1 HUA TING

New to Hua Ting’s menu is their ambrosial Smoked Peking Duck infused with Aged Pu-Erh served with Yuzu Sauce (S$45++/half).

This aromatic rendition is taken a notch higher than your average Peking duck with the infusion of fragrant pu-erh tea leaves that, aside from perfuming the meat as it cooks, add another layer of flavour that might intrigue the palate at first, but no doubt tastes brilliant.

442 Orchard Road
Orchard Hotel Singapore, Level 2
Singapore 238879
Tel: +65 6739 6666
Mon to Fri: 11.30am – 2.30pm, 6pm – 10.30pm
Sat & Sun: 11am – 2.30pm, 6pm – 10.30pm
Nearest Station: Orchard

#2 IMPERIAL TREASURE FINE CHINESE CUISINE

Well-known for roasting their Peking duck (S$90++/whole) to perfection, Imperial Treasure serves one of the finest and most authentic iterations of this prized roast dish around.

With a solemn dedication to preserving the centuries-old methods of the Emperor’s imperial kitchen, the chefs take special care in ensuring that each whole duck is roasted to crisp perfection and sliced on the platter before your eyes.

10 Bayfront Avenue, L2-04,
Marina Bay Sands,
Singapore 018972
Tel: +65 6688 7788
Mon to Sat: 11.30am – 11pm
Sun: 11am – 11pm
Nearest Station: Bayfront

#3 MIN JIANG

Celebrated for its outstanding Cantonese dishes, this immaculately kept restaurant in Goodwood Park hotel is where many go to satisfy their cravings for dim sum that is served on trolleys during lunch.

But if you do find yourself hankering for Peking duck (S$70++/whole), you should probably also know that Min Jiang is an excellent place to get just that.

22 Scotts Road,
Goodwood Park Hotel,
Singapore 228221
Tel: +65 6730 1704
Mon to Sat: 11.30am – 2.30pm, 6.30pm – 10.30pm
Sun: 11am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Newton

Photo Credit: Si Chuan Dou Hua PARKROYAL On Kitchener Road

#4 SI CHUAN DOU HUA

As one of our favourite Chinese restaurants in town, Si Chuan Dou Hua at PARKROYAL On Kitchener Road is where you can find top-notch grub that always impresses.

Each of its three outlets boasts a different menu to cater to specific clientele but the one at Kitchener sees a relatively stronger dedication to Sichuan and Cantonese dishes and is the one we flock to for better than ordinary Peking Roast Duck (S$ 40 for half, S$70 for whole).

181 Kitchener Road
Singapore 208533
Tel: +65 6428 3170
Daily: 11.30am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Farrer Park

#5 TUNGLOK XIHÉ PEKING DUCK

Peking duck (S$66++/whole) is serious business at TungLok XiHé Peking Duck Restaurant—if its name wasn’t already enough of an indication. The restaurant sources a very specific breed all the way from Ireland, one that is specially aged to produce dense and porous skin along with the succulent meat.

Cured in a mix of spices and seasoned before being hung to roast in a traditional oven, the end result is always a perfectly roasted duck. Unlike your typical Peking duck, theirs is highlighted with a unique blueberry sauce and pop rocks dip, giving a whole new meaning to culinary innovation.

181 Orchard Road
#07-07/08/09
Orchard Central
Singapore 238896
Tel: +65 6736 0006
Daily: 11.30am – 3pm, 6pm – 10.30pm
Nearest Station: Somerset

Photo Credit: Yàn

#6 YÀN

Boasting an authentic Cantonese menu and a prime rooftop location that allows for a scenic view of the city, Yàn at the National Gallery Singapore is the perfect spot for Cantonese fine dining in Singapore.

Cooking up a visual storm backed by 20 years of experience, Chef Chan Kung Lai astounds with his masterful culinary prowess that can be seen in the way he designs his dishes from his ingredient choices right down to the way he presents them. We find their Peking roast duck (S$90++/whole) impressive in the sense that it was classically prepared devoid of any modern flavour touches—that seems to be the trend in many Chinese restaurants these days.

1 Saint Andrew’s Road, #05-02
National Gallery
Singapore 178957
Tel: +65 6384 5585
Daily: 11.30am – 2.30pm, 6pm – 10.30pm
Nearest Station: City Hall

For more recommendations, read our guide on the best dim sum restaurants in Singapore.

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.

If you love authentic Chinese street food fresh out of the markets in Shanghai or even Szechuan, then boy do we have a treat for you.

Newly opened Mr Sheng Jian located along Liang Seah Street dishes out a myriad of Shanghainese-inspired food with a modern touch. Their sheng jian baos are just the perfect little tummy fillers and come in a variety of innovative flavours such as cheese and kimchi. Their noodle dishes, on the other hand, although not the best we’ve come across, do give you a sense of warmth from the spicy broth.

The menu here is straightforward and primarily focused on a variety of sheng jian bao and noodle dishes. Prices are kept fairly affordable while portions are huge—a combination we absolutely love.

For those of you who are unfamiliar with sheng Jian bao, they are essentially a doughier, pan-fried cousin of the much-loved xiao long bao. A popular Shanghainese snack, these bad boys are filled generously with a flavourful pork filling and subsequently steamed and shallow-fried.

Combining the textural elements of crispy, chewy and soupy, we can see why their signature Mixed Sheng Jian (S$12.50) receives such a wide appeal.

Featuring 3 different flavours—Classical, Cheese and Kimchi with Prawn—the skin of each respective bao was neither too thick nor too thin, just enough to keep the filling from spilling out yet delicate enough to allow you to bite into it with ease.

While all of them were delicious in their own way, the main standout for us was the Kimchi with Prawn (S$8).

The filling comprises two small prawns with a fair amount of kimchi. It was a beautiful marriage of tastes and textures from the crunchy prawns, crispy bao skin and the sharp hit of spice and tang from the kimchi really did well to make this bao stand out among the rest.

The restaurant prides themselves on making their baos fresh daily—none of the frozen stuff.

The eatery’s pride and joy, their signature Sirloin Noodles (S$7.50) comes with a generous portion of noodles as well as a few chunks of tender beef brisket. While the entire dish was pretty delicious on its own, we found the noodles a tad too mushy for our liking.

The beef was fork tender with notes of warm spices, but more importantly what we loved about it was the intense beefy qualities that it lends the soup. The soup was spicy with the same numbing quality you would typically associate with mala and was tasty.

Mr Sheng Jian
8 Liang Seah Street
Singapore 189029
Daily: 12pm – 8.30pm
Nearest Station: Bugis

Cantonese cuisine, more specifically dim sum, often brings to mind the usual suspects such as comforting porridge, bao, and dumplings of sorts, but over at Song Garden, there is much more than meets the eye than the conventional mix of dim sum treats.

Located on the second level of Mercure Singapore Bugis, this contemporary Cantonese restaurant astounds with its array of elaborate and mouth-watering dishes. Your taste buds are in for a tantalising treat of innovative creations such as Pan-seared ‘Otak’ Seafood Dumpling on Skewer, Baked Abalone Pastry and Deep-Fried Charcoal Chili Crab Meat Ball.

Helmed by Executive Chef Wong Shea Nung and Executive Dim Sum Chef Leung Chi Man—both of whom have decades of experience in Cantonese cooking in Hong Kong—what diners can look forward to is an impressive array of over 30 classic dim sum staples as well as some modern interpretations that are all carefully curated by the chef duo themselves.

From now until May 31 2018 (except for Mother’s Day on 13 May), our readers can quote ‘ladyironchef’ upon making your reservation to enjoy 15% off all dim sum (with min spend of S$60++).

Here’s what you can expect from Song Garden’s stellar line-up of dim sum delights.

Decked out in shades of red and gold with traditional Chinese furnishings and gorgeous art pieces adorning its walls, this elaborate 120-seater Cantonese restaurant sets the mood for some proper dim sum dining, be it for family or friends.

There are also large private dining rooms that can sit more than twenty pax!

PAN-SEARED ‘OTAK’ SEAFOOD DUMPLING ON SKEWER

We are always game for modern dishes with a twist, especially those that creatively blend flavours and textures from our local cuisine. Chef Leung’s Pan-seared ‘Otak’ Seafood Dumpling on Skewer (S$6++ for 4 pieces) is without a doubt perfection on a skewer.

His version of the iconic Siew Mai (pork dumplings) replaces minced pork with spicy mackerel otah paste and prawns. The Siew Mai is first steamed before being wok-fried. Laced with aromatic spices, this siew mai rendition promises a nice crunch and a mildly spicy kick.

MINI EGG TARTS

As far as egg tarts go, it is more than just the yellowish custard that defines a really good one. The short-crust pastry that encases it is just as important—if not, more. Here at Song Garden, the Mini Egg Tarts (S$4.20++ for 3 pieces) are far better than your traditional flaky egg tarts. Buttery, crumbly and filled with a luscious egg filling, this is undeniably one of the best renditions in Singapore.

What we particularly loved about this was the fact that it was small enough to eat in one bite, which for one, does away with the nuisance of crumbs falling everywhere, and allows you to taste every single component at one go.

DEEP-FRIED CHARCOAL CRAB MEAT BALL

New to Song Garden’s menu is the Deep-Fried Charcoal Chili Crab Meat Ball (S$7.50++ for 3 pieces). Perfectly fried and generously filled with a lip-smacking good chilli crab filling, this is truly a treat to behold.

The initial bite excites with a pleasant crunch, followed by the sweet, savoury and spicy chilli crab filling that comes pouring out all over your tongue. The contrast between flavour and texture was struck beautifully and out of all the many chilli crab innovations we have tried over the years, we must say this is among our top few favourites.

PAN-FRIED FOIE GRAS DUMPLING

Although nothing much to shout about at first glance, their Pan-Fried Foie Gras Dumpling (S$S$4.50++ for 3 pieces) is something that left us yearning for more. If you fancy foie gras, then these morsels are the perfect thing to have.

Foie gras is mixed together with marinated pork mince which gives the dumpling a luxurious iron flavour in addition to the savoury pork. Have this with a few strands of the vinegar-soaked ginger and prepare for a flavour explosion in your mouth.

LOBSTER WITH PUMPKIN CONGEE

Boasting a bright yellow hue and robust seafood aroma, the Lobster with Pumpkin Congee (S$28++) is a showstopper in its own right. The porridge contained subtle nuances of pumpkin which made the overall flavour much sweeter than regular congee. The lobster tail was plump, tender and sweet.

BAKED ABALONE PASTRY WITH BLACK TRUFFLE

For those looking to splurge a little more than usual, consider their Baked Abalone Pastry with Black Truffle (S$8.80++ for 1 piece). These luxurious “tarts” feature a very buttery tart pastry which is filled with black truffle and topped with a braised abalone. The complex flavours will definitely get you addicted. We couldn’t stop at one!

STIR-FRIED CARROT CAKE WITH SIGNATURE CHILLI SAUCE

As fans of fried carrot cake, we must say that the Stir-fried Carrot Cake with Signature Chilli Sauce (S$8.80++) is a must-order when at Song Garden. Tossed in a mixture of egg, bean sprouts and their signature chilli sauce, the dish boasts a subtle spiciness and an apparent wok hei.

STEAMED CHEONG-FUN WITH FRESH PRAWN FILLING

If you thought that this Cantonese restaurant’s cheong fun was going to be your typical rice roll stuffed with bits of prawn, you thought wrong. In their Steamed Cheong-fun with Fresh Prawn Filling (S$6++), delicate paper-thin sheets (that are all made in-house daily) nicely wraps itself around a crispy roll filled with deliciously crunchy prawns.

Simple as it may seem, the textural variety from the sweet and succulent prawns as well as the crispy roll will have you rethink about regular chee cheong fun.

BAO GALORE

No dim sum meal would be complete without some form of stuffed bao. For a sweet treat, go for the Steamed Custard Bun (S$5.80++ for 3 pieces). Molten salted egg yolk oozing out from freshly steamed bun; oh, how we love our liu sha bao!

Both chefs also impress with their Oven Baked Snow Skin Bun (S$5.40++ for 3 pieces). The savoury and slightly sweet char siew filling still had bits of fat intact which made it such a joy to eat, and we liked that the crust was crunchy without being overly greasy.

Presenting one of their new and stellar creations is the Steamed Mushroom Bun with Black Truffle (S$5.80++ for 3 pieces). Made to look like a literal mushroom (stalk included), this adorable bun is packed full of diced up mushrooms with a sauce made with truffles. If you love mushrooms, this savoury treat will most definitely leave an impression.

For reservations and dining enquiries, call +65 6521 9299 or email song.garden@accor.com.

Song Garden
122 Middle Road
Mercure Singapore Bugis
Singapore 188973
Nearest Station: Bugis

Weekdays
Lunch: 11.30am to 2.30pm
Dinner: 6pm to 10pm
Weekends/ Public Holiday
Lunch: 11am to 3pm
Dinner: 6pm to 10pm

This post was brought to you by Song Garden.

Xiao Ya Tou, or better known as XYT,  is a modern Asian restaurant bar on Duxton Hill that serves up a plethora of playful and somewhat cheeky food and drink offerings—all of which find their inspirations stemming from cuisines from all across Southeast Asia.

The eatery is hard to miss. Its distinctive red lanterns, plastic chairs, and loud decor just call out to you as you walk past. Xiao Ya Tou is one establishment that will undoubtedly guarantee you and your mates a solid meal, yummy locally-inspired cocktail but more importantly, a great time out.

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Standing out amongst the bustling nightlife of Duxton Hill, Xiao Ya Tou is a restaurant bar that exudes charm and quirkiness beyond anything we have ever seen. The fun begins right at the doorsteps as you walk through an array of lanterns and old-school magazine covers from old Chinatown.

XYT’s food is loud, bold and in-your-face and just looking at the restaurant’s menu—with all its quirky illustrations and cheeky puns—you can tell that this is a place worthy of bringing your friends for a good time out.

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This kitschy-cool dining concept offers an interesting mashup of modern Asian cuisine from their pimped up XYT Hokkien Mee that features top quality seafood as well as a wide range of locally inspired cocktails for your after-work tippling pleasure.

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Their signature XYT Hokkien Mee (S$16) took us by surprise. The dish takes your typical hawker stall-bought Hokkien mee and elevates it a notch higher by introducing ingredients such as smoked pancetta and premium seafood.

The noodles oozed an apparent ‘wok hei’ note and the pork broth, along with the various ingredients, did well to amp up the flavour of this dish.

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Although slightly on the pricier side, the Crispy Otak Otak Rolls (S$12) makes for a good snack to pair with an ice cold beer. Wrapped in wonton skin and deep-fried until golden and crispy, what you can expect from the initial bite is a nice crunch followed by the spicy, tangy and subtly sweet otak paste that spills out all over your mouth.

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Tender and brimming with chargrilled flavours, the XYT Ayam Percik (S$26) is something that will definitely appease even the most discerning of carnivores.

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This tasty chicken dish comes served with a spiced coconut cream that pairs very nicely with the deep roasted flavours of the chicken and the chargrilled lime served on the side cuts through the richness of the coconut ensuring a well-balanced dish that won’t leave you feeling too stuffed.

For something a little less heavy but still promises unbeatable flavour, consider the Drunken Flower Clams (S$23) that is cooked in a mixture of sake, wolfberry, Shaoxing wine and ginger.

Xiao Ya Tou
6 Duxton Hill,
Singapore 089592
Tel: +65 6226 1965
Mon to Thu: 12pm – 11pm
Fri & Sat: 10am – 12am
Sun: 10am – 5pm
Nearest Station: Outram Park

The Dragon Chamber is the first speakeasy restaurant in Singapore. A new dining concept by TungLok Group, The Dragon Chamber is hidden within Lokkee at Plaza Singapura.

For the uninitiated, a speakeasy usually refers to a bar which is hidden from plain sight; with that, part of the fun is in digging out its whereabouts. Go through a secret entrance in Lokkee and enter a different world. The Dragon Chamber is effortlessly hip and cool without trying too hard.

Do be warned that this new concept is not a space for political correctness. Only individuals aged 16 and above are permitted to enter. Contrasting Lokkee’s familiar, lovable Chinese-American recipes, The Dragon Chamber pushes boundaries by adopting experimental techniques and working with unconventional animal parts—think grilled pig’s tail and crocodile foot—to create a myriad of exotic dishes.

Whoever said dining in Singapore is getting boring most definitely need to know about The Dragon Chamber. Now, we promise you an experience unlike any other.

A KINKY INTERIOR

If you have been wondering about the story behind The Dragon Chamber, it is actually inspired by secret hideouts and gambling dens where Chinese gangsters used to hang out at. Let your hair down and be free from any social limitations!

The short journey from Lokkee to The Dragon’s Chamber is intriguing in itself. Entering through a random red door located in the middle of Lokkee, you will find yourself stumbling through a tunnel filled with mirrors and red fluorescent lighting. After which, you will move past a set of curtains which will eventually reveal a totally different space.

Upon entering and soaking up the atmosphere of the place, we finally understood what being in an underground Chinese triad den felt like. It was rather daunting at first, we won’t deny. The lights were dimly lit (there is only a total of 14 filament bulbs lighting up the entire place), giving the speakeasy restaurant a dark and dingy feel.

‘BAKKWA’ BACON SALAD

Making a grand entrance with an amazing fog effect, we were blown away by the beauty of the ‘Bakkwa’ Bacon Salad (S$32++). It is indeed a feast for both your eyes and taste buds.

What you get is succulent bacon strips grilled “bakkwa style”, giving it a lovely caramel coloured sheen and has a sweet and smokey flavour. Accompanied by fresh, oriental green salad, do not miss out on the lotus root croutons.

‘GUO TIE’ POTSTICKERS WITH DANCING CRAB® SIGNATURE SAUCE AND BAKED CHEESE

A collaboration with Dancing Crab®, those who are a fan of the Louisana seafood restaurant will recognise its signature cajun sauce which has been incorporated into grilled potsticker dumplings (S$18++). It is then topped with cheese before baking in the oven.

It was subtly spicy, giving it a good kick and the tartness from the sauce helped to cut through the intense meatiness of the potstickers really well.

CRISPY CORN ROLLS

Any corn lovers out there? You get to create your very own Crispy Corn Roll (S$14++) at The Dragon Chamber with stir-fried sweet corn and mini Sakura shrimp stuffed in tortilla cones.

JOSPER GRILLED PIG’S TAIL

Do not be put off by its name because the Josper Grilled Pig’s Tail (S$28++) is nothing too gross. In fact, it is very flavourful and much effort has been taken to prepare it. Grilled in a Josper oven, this method of cooking results in juicy and tender meat encased in delicate, crispy skin.

The staff will pull the meat apart. You have the option of enjoying it on its own, or wrapped up in lettuce leaves along with fresh cilantro and basil leaves to offset the intense porky flavours. To give it an additional kick, drip in a few drops of chili padi-infused fish sauce and enjoy!

‘MALA’ IRISH DUCK

This is not your typical mala dish. What we love about their ‘Mala’ Irish Duck (S$60++ for whole; S$36++ for half) is the in-house special mala sauce drenched over beautifully roasted Irish duck—it has a rich mala flavour without being overly spicy that it stings your tongue. A must-try for all duck lovers!

DRAGON’S CLAW

We wouldn’t blame you if you are wondering what Dragon’s Claw (S$60++) is because of its ambiguous name. It is essentially a crocodile’s foot! Yes, not one for the faint-hearted but nobody goes to The Dragon Chamber without trying this.

A Singapore farmed crocodile foot is braised in a herbal sauce and served atop a bed of kale. The melt-in-the-mouth texture and herbal taste resembled that of braised pig’s trotter.

Trust that The Dragon Chamber is not one to skimp on theatrics. The dish comes served surrounded by a ring of fire and once the fire dies out, that’s when you tuck in.

X.O. ‘GRUB’ CHOP SUEY

Daunting as it may look and sound, fret not because no actual grubs were used in making this dish. The X.O. ‘Grub’ Choy Suey (S$24++) features grub-like abomination that is actually a special type of artichoke.

The dish is stir-fried with mushrooms, kale and zucchini.

LOBSTER CRISPY NOODLES

The Lobster Crispy Noodles (S$25++ for regular; S$48++ for large) at The Dragon Chamber is one of our favourites. The juicy grilled lobster is as stunning to look at as it is delicious.

When the special gravy is doused over and the crispy ‘sheng mian’ absorbs the decadent sauce, enjoy it together with the scrumptious lobster and your day is sure to be made.

WAGYU TRUFFLE HOR FUN

It would be a sin to skip the Wagyu Truffle Hor Fun (S$50++). This dish left all of us speechless; it was easily the best dish on The Dragon Chamber’s menu.

Imagine medium rare A4 grade Wagyu beef atop warm hor fun. It is made all the better with crispy deep-fried hor fun strips, poached egg with a runny yolk and truffle gravy. The sheer explosive flavours is mind-boggling. As luxurious as hor fun can get, we will never look at hor fun the same way ever again.

SWEET MULBERRY EGG TEA

End your meal with Sweet Mulberry Egg Tea (S$7++), the house’s signature dessert that is brewed with egg, mulberry tea, dates and cane sugar.

Also known as ‘Sang Ji Sheng’, this is a delectable ancient Chinese dessert with many health benefits such as lowering blood pressure and improving blood circulation.

The Dragon Chamber
68 Orchard Road
#03-02 Plaza Singapura
Singapore 238839
Tel: +65 6884 4566
Daily: 11.30am – 3pm, 5.30pm – 10pm
Nearest Station: Dhoby Ghaut

This post is brought to you by TungLok Group.

Peach Garden @ Hotel Miramar has an unbelievable a la carte buffet which features a massive lineup of 38 Chinese delights. It is time for you to unleash your inner beast and feast on endless servings of your favourite Chinese dishes!

As we all know, authentic and high-quality Chinese cuisine does not come cheap. But if you are badly craving some Chinese food and want to avoid spending beyond your budget, Peach Garden @ Hotel Miramar’s A La Carte Buffet will be your saving grace.

From 15 May 2017 to 31 July 2017, enjoy 50% off their A La Carte Buffet when you dine in a group of four. You won’t believe it, but it is only S$24++ per adult and S$16++ per child*!

This is one unbelievably incredible promotion, especially with the impressive selection of Chinese delights that include shark’s fin, seafood and meat. Now, you really need to make your reservation at Peach Garden @ Hotel Miramar.

SHARK’S FIN/SOUP

Chinese soups have long been recognised for being extremely nourishing. The warm broth never fails to soothe and rejuvenate the tired soul.

Begin your A La Carte buffet with the Double-boiled Baby Superior Shark’s Fin with Cordyceps Flower and Chicken Soup and the Braised Baby Superior Shark’s Fin with Fresh Crab Meat and Egg White. The method of double-boiling achieves the maximum extraction of flavours without compromising the quality of ingredients, which was certainly evident in every spoonful.

Do note that diners will be limited to one order from this section only.

APPETISERS

Amongst all the appetisers, the Chilled Drunken Chicken is one signature that you must try. We thoroughly enjoyed the accents of Chinese wine that layered the finely cut chicken meat; simplicity at its best.

Other must-try appetisers are the Roasted Crispy Pork and Fried Salmon Fish Skin with Salted Egg Yolk. For a cold appetiser, the Chilled Fresh Scallop with Fruit and Fresh Mango would be a good choice.

But ultimately, the Fried Carrot Cake with X.O. Sauce was the winner for us. Huge chunky cubes of radish cake are tossed in the aromatic X.O. sauce and we could even taste a tinge of that distinct wok hei. 

THE SEAFOOD

The seafood selection at Peach Garden @ Hotel Miramar’s A La Carte Buffet is a pretty extravagant one considering the amazing price of S$24++ per pax! There are no restrictions on how much you can order and an entire fish will be served upon every order of fish. Mind-blowingly crazy, right?

You must try the Deep-fried Soon Hock Fish with Garlic and Superior Soya Sauce—crunchy on the outside yet soft on the inside.

The Steamed Pa Ting Fish with Minced Garlic in Super Soya Sauce was another classic seafood dish that we enjoyed immensely. The meat was tender and there was no muddy taste that freshwater fish are typically associated with.

A shout-out to all prawn lovers! Three types of prawns are available as part of this a la carte buffet and they include the Deep-fried Fresh Prawn with Jackfruit Sauce, Steamed Live Prawn with Chinese Wine and Herbs and the Deep-fried Fresh Prawn with Wasabi Salad Cream.

Yes, Peach’s Garden famous Deep-fried Fresh Prawn with Wasabi Salad Cream is included in this buffet so it is FREE-FLOW WASABI PRAWNS, GUYS. Astounding in all aspects, our prawns were juicy, the batter was crispy and lastly, the wasabi dip was light and not overpowering. You cannot, and must not leave Peach Garden @ Hotel Miramar without a taste of this goodness.

Just think about it, guys. The usual a la carte price of this dish is S$28++. The buffet is S$24++ per person. You know our drift.

THE MEAT

9 different varieties of meat form the lineup of the meat selection at Peach Garden @ Hotel Miramar’s A La Carte Buffet. 

We were so pleased with the execution of the Sautéed Kurobuta Pork Cube with Leek and Teriyaki Sauce. Every piece of pork was succulent and tender and the teriyaki sauce added a lovely touch to the dish.

The Sautéed Chicken with Chef’s Special “Mongolia Sauce” is another dish exclusive to Peach Garden @ Hotel Miramar that is worth trying.

More meat options in the menu include Braised Pork Belly with “Mui Choy”, Braised Beef Brisket with Radish and the Sautéed Sweet and Sour Pork with “Lychee”.

SEASONAL VEGETABLES / BEANCURD

The Poached Local Spinach with Three Kinds of Egg is a classic Chinese dish. The sauce was not too salty and complemented the young spinach well. Elsewise, you can try the Stir-fried French Bean with Scallop and X.O. Sauce.

NOODLE/RICE

Choose from either the Fried Jasmine Rice with Pork Floss and Dried Scallop or the Stewed Spinach Noodle with Mapo Tofu.

THE DESSERTS

Choose from Peach Garden @ Hotel Miramar’s selection of four traditional Chinese desserts to end your feasting.

Go for the Chilled Jelly Royale with Julienne of Coconut, Chilled Fresh Sago with Pomelo or Chilled Coconut Milk Red Bean Pudding. But if you prefer warm desserts, the Warm Black Glutinous Rice will be oh-so-satisfying.

Peach Garden @ Hotel Miramar’s A La Carte Buffet 50% Promotion
15 May 2017 to 31 July 2017
Mon to Thu: S$24++/ adult, S$16++/ child
Fri: S$26++/ adult, S$18++/ child
Sat, Sun & PH: S$29++/ adult, S$21++/ child
Minimum 4 to dine

For all dining enquiries and reservations, please call +65 6736 3833 or email miramar@peachgarden.com.sg.

Peach Garden @ Hotel Miramar 
Level 3 Hotel Miramar, 401 Havelock Road,
Singapore 169631
Tel: +65 6736 3833
Daily: 11am – 3.30pm, 6pm – 10.30pm
Nearest Station: Clarke Quay/ Chinatown

This post is brought to you by Peach Garden @ Hotel Miramar.

Cantonese cuisine is a fine art.

Preparation of Cantonese dishes requires a great deal of skill and expertise as the flavours of Cantonese cuisine must be well-balanced, not greasy whilst ensuring that its primary ingredients are the stars of the dish.

Situated on the 5th floor of Singapore’s iconic National Gallery and led by Master Chef Chan Kung Lai, Yàn specialises in authentic Cantonese cuisine that’s artfully prepared and presented. It is the perfect place for birthday celebrations, business luncheons and family gatherings!

From now until 31 March 2017, our readers can quote ‘ladyironchef’ upon making your reservation to enjoy 15% discount on a la carte bills. More details below.

Yàn’s dim sum platter (S$18) deserves your attention.

The platter features an assortment of 6 different types of dim sum, and one to look out for is the Steamed Black Truffle Prawn Dumpling filled with shrimp and celery, which provides a refreshing take on the traditional expectations of dim sum. 

One of Yàn’s other signature dishes is its crispy roast suckling pig (S$124 for half a pig, S$248 for a whole pig) served 3 ways—crispy skin, carved shoulder and oven-baked fillet with lemongrass.

This dish must be ordered one day in advance.

You can never go wrong with Peking duck. Enjoy Yàn’s Peking duck (S$40 for half a duck and S$80 for a whole duck)—succulent crispy duck skin wrapped in the thinly sliced homemade crêpe together with cucumber stalks, leeks and drizzled sweet sauce; classic and always good.

Make your way down to this elegant Cantonese restaurant to enjoy a convivial feast in the company of your family and friends!

From now until 31 March 2017, quote ‘ladyironchef’ to enjoy a 15% off all a la carte bills. This discount is valid for both lunch and dinner, with a minimum booking of 4 persons. A reservation must be made in advance, and it is subjected to availability.

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.

Yàn
#05-02 National Gallery Singapore, 1 St. Andrew’s Road
Tel: +65 6384 5585
Opening hours: 11.30am – 2.30pm and 6pm – 10.30pm daily
Nearest station: City Hall

This post is brought to you by Yàn.

Tucked away in the corner of the 3rd floor of PARKROYAL on Kitchener Road, Si Chuan Dou Hua Restaurant is a family’s favourite and is renown for its outstanding Sichuan and Cantonese dishes.

This year, Si Chuan Dou Hua Restaurant at PARKROYAL on Kitchener Road celebrates its 6th anniversary.

As part of the celebrations, Executive Cantonese Chef Leung Wing Chung has specially put together a six-course set menu which features many of the restaurant’s classics—from dim sum and Cantonese soups to Sichuan mains and signature beancurd dessert. And it is reasonably priced at S$78++ for 2 persons (regular price S$68++ per person). This promotion is valid daily, with a minimum 4 to dine.

Si Chuan Dou Hua at PARKROYAL on Kitchener Road’s 6th anniversary set menu is available daily for both lunch and dinner from 13 February 2017 to 30 April 2017.

THE ART OF DIM SUM

Our loyalty goes to Si Chuan Dou Hua at PARKROYAL on Kitchener Road’s menu of very exquisite handcrafted dim sum.

Featuring a spread of signature dim sum, the ‘Art of Dim Sum’ includes the Chef’s popular items and customers’ favourites.

It includes Siew Mai with Abalone, Yam and Beancurd Skin with Dried Chilli, Truffle “Xiao Long Bao” and our absolute favourite—the Nostalgic Pork Belly Baked Bun.

The Nostalgic Pork Belly Baked Bun is a crispy and buttery pastry crust that reveals piping hot diced pork belly with char siew sauce.

APPETIZERS

The “Combination Of Four Delicacies” puts together the Sliced Suckling Pig, Chilled Chicken in Spicy Bean Paste, Wasabi Mushroom and Marinated Jelly Fish.

The Sliced Suckling Pig boasts juicy pork enshrouded with crispy skin that had just the right amount of salt.

However, the one that surprised us all was the Wasabi Mushroom, which features shimeji mushrooms tossed in a gentle wasabi sauce. It was surprisingly not overpowering, and in fact extremely addictive with the perfect balance of smokey spiciness from the creamy wasabi and sweetness from the fresh mushrooms.

THE MAINS

As part of transforming their patrons’ experience at the Si Chuan Dou Hua Restaurant into a luxurious one, Chef Leung has selected the Korean Turbot Fish to be part of the menu.

The Hong Kong Steamed Sliced Turbot Fish in Soy Sauce is a dish of white and firm fish topped off with parsley, before being drizzled with a light dipping soya sauce.

The Signature Bean Curd Medley was an absolute winner for us. Fried beancurd slices are placed atop a bed of steamed beancurd, vegetables, and minced meat; then doused in rich oyster sauce. It was stunning; this dish was a majestic one both in taste as well as appearance.

You definitely need a bowl of white rice to complement this dish. Happiness can be so simple sometimes—just beancurd and steamed white rice.

For those who want a healthier choice, Si Chuan Dou Hua Restaurant offers all diners the option of brown rice, as a healthier alternative, absolutely free of charge.

THE SOUPS

As with every Chinese meal, a soup is necessary to complete your dining experience.

We were treated to Chef Leung’s Double Boiled Cartilage Soup with Fish Maw. The extremely flavourful and thick soup is boiled for at least 7-8 hours together with various herbs such as gingko nuts and wolfberries for that extra nutritional boost.

Just for Si Chuan Dou Hua restaurant’s 6th anniversary, Chef Leung also created the Fish Paste Mee Sua Soup in “Shun De” Style, which is served to diners through Gueridon Service. Shunde, hometown of Chef Leung, is a district in the Guangdong province and it’s said to be the place where many famous Cantonese chefs hail from. Shude as a style of cuisine, sees simple ingredients transform into exquisite delicacies.

THE DESSERTS

To end off this exquisite dining experience at the Si Chuan Dou Hua Restaurant, we could not help but marvel at the beautiful Dessert Fantasy, which features a series of sweet desserts such as flavoured jellies and walnut cookies.

Well, no one leaves Si Chuan Dou Hua without a serving of this. One of the signatures that we relished, in particular, was the Homemade Bean Curd with Wolfberry. The warm and soothing soft beancurd served with a generous helping of wolfberries added the perfect finishing touches to this fine culinary experience and left us with a sense of nostalgia and the hunger for more.

If it is going to be your first time dining at Si Chuan Dou Hua at PARKROYAL on Kitchener Road, let it be over this new set menu. At S$78++ for 2 pax (with a minimum 4 to dine), it is really a steal for you get to savour all the representative dishes. It is like having the best of the bests in one seating, and at a price tag that is more than reasonable.

When visiting, do make sure to also take the opportunity to ask their Tea Masters to serve you a cup of tea through long-nosed bronze kettles to complete your authentic Sichuan and Cantonese cuisine experience, which we assure you that you will not regret. Tea and pickles are a compulsory charge at SGD5 per person.

Also, do note that if you are going in a group of an odd number, the additional person has to pay the regular price of S$68++ per person. If you are in a group of an even number, then you will just pay accordingly to the number of pairs.

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 and 6.30pm – 10.30pm
Nearest station: Farrer Park

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

A dining experience at Orchid Live Seafood is akin to teleporting yourselves back into time. While the old-school seafood restaurant is not located in the most convenient locations, its inaccessibility has not deterred its loyal customers from patronising it.

Award-winning Orchid Live Seafood has received many public figures over the years and that list includes Singapore Prime Minister Lee Hsien Loong.

Orchid Live Seafood’s superbly fresh dishes are seriously worth travelling for, and can we say just how much we love the kampong-style experience?! The restaurant is also home to a huge collection of South African craft beers.

From now until 31 December 2016, quote ‘ladyironchef’ to enjoy 40% off craft beers with any purchase of items on the menu (valid only on weekdays). Meanwhile, here’s what you can expect from Orchird Live Seafood—also the creator of the famous Lobster Porridge.

THE BEST LOBSTER PORRIDGE IN SINGAPORE

Nobody leaves Orchid Live Seafood without ordering the signature Lobster Porridge (S$10 per 100g). While lobster porridge can be found in many other Chinese restaurants, Orchid Live Seafood is actually the original creator. In fact, the Lobster Porridge has been served to customers since 1999. This iconic main course is indeed the epitome of indulgence.

A 600g, 800g, 1kg, 1.5kg and 2kg portion will feed two, three, four six and eight pax respectively. The freshness of these lobsters is guaranteed as they catch your lobsters right after you place your order. These crustaceans are cut into halves, and the plump and juicy lobster meat attributes to the Teochew porridge’s sweetness and aromatic broth.

BOSTON LOBSTER

The massive Boston Lobster (S$70) took us by surprise and we devoured every single bit of it. The succulent flesh is best eaten with the accompanying sauce—a complex blend of butter, cheese, milk and spices. We were almost licking the plate clean!

You can save S$10 and order this chunky lobster for just S$60 as an add-on to any set menus.

TEOCHEW COLD CRAB

The Teochew-style Cold Crab is a crab dish that is almost forgotten, but one that our parents and Teochew descendants will definitely relish.

The Teochew Cold Crab is prized for its roe, and just look at the generous amount of roe on Orchid Live Seafood’s Teochew Cold Crab (S$52)! These briny crabs taste naturally sweet on its own.

STEAMED MINCED PORK WITH SALTED EGG

Orchid Live Seafood is introducing pork in its menu for the very first time and we are totally digging their rendition of the fragrant Steamed Minced Pork (S$18). The meat patty is served with a bright orangey salted egg yolk and drenched in superior sauce.

It’s one of those ‘comfort food’ options, and the kids will love it!

STEVEN CHICKEN

The Steven Chicken (8 pieces – S$12, 12 pieces – S$18, 16 pieces – S$24) blew our minds; it is no surprise this signature has been keeping regulars back for more for many decades.

Marinated in a sweet sauce (inhouse secret!) and deep-fried to perfection; this bestselling dish ain’t no ordinary chicken wings. We dare say it’s even better than Korean fried chicken! Take a closer look and you will notice that the flesh has been scraped from one wing end to the other for easy consumption.

TOP-SHELL WITH FRIED TOFU

Orchid Live Seafood’s chef-recommended Top-shell With Crispy Tofu (S$12) instantly reminded us of a Thai salad. This semi-spicy dish features tofu with sliced cucumber, onions and sesame seeds; the mixture is then drizzled with a hot sauce.

SPINACH WITH THREE EGGS

This plate of Spinach With Three Types Of Eggs (small – S$12, medium – S$15) is a Chinese classic that nailed all the right spots.

The sweet hearty clear chicken broth and fresh greens are served in a pot set atop a fire so your dish stays warm throughout your meal.

SWEET POTATO BALLS WITH YAM PASTE

These Sweet Potato Balls with Yam Paste (S$20 per set) might look unassuming, but it sure left an everlasting impression. Who would have thought these bite-size balls could be so addictive?!

These warm mini balls are delightfully soft inside—with the first layer being sweet potato mash, and the inner layer yam paste. Each golden-brown orb is dusted with icing sugar.

A HUGE SELECTION OF SOUTH AFRICAN CRAFT BEERS 

Interestingly, Orchid Live Seafood is home to a huge collection of South African craft beers. You can purchase these imported bottles from S$8 for a Eversons Cloudy Apple Cider to S$14 for a Citizen Beer Pacifist Winter Porter.

Quote ‘ladyironchef’ to enjoy 40% off craft beers with any purchase of items on the menu (valid only on weekdays and until 31 Dec 2016).

Orchid Live Seafood has also opened its reservations for Chinese New Year dinners. Set menus are available; premium seafood and honest cooking are befitting of that annual reunion dinner. Prices start from S$268 nett for 4 pax, to S$468 nett for 6 pax and S$488 nett for 8 pax.

Orchid Live Seafood
16 Jalan Kelulut
Singapore 809033
Tel: +65 6484 2495
Nearest Station: Fernvale

This post is brought to you by Orchid Live Seafood.

We have never experienced dim sum the way we have at Mitzo Restaurant & Bar. The swanky, sleek and modern interior is a stark contrast to the traditional Chinese cuisine that is served here. To match the trendy interior, most of Mitzo’s classic dim sum dishes are elevated with stunning presentations and intricate plating, while still retaining the original flavour palette.

While we love their tantalising and luxurious dishes in their Weekend Brunch, we are stoked that we now have a new reason to pop by on weekday afternoon - Mitzo is launching the all-new value-for-money lunch sets on 12 October 2016. A 3-course meal goes for S$28++ per person, and a 4-course meal is S$38++ per person.

For both lunch sets, you get a Double-Boiled Soup of The Day and a pick from 3 different types of dim sum (2 pieces each). Some options to expect are Royal Shrimp Dumpling with Black Caviar, Escargot Cheese Puff and our favourite Custard Moon Bun.

The custard bun is one of our favourites because of the rich and creamy lava custard that flows out perfectly. The beautiful black bun with a gold moon top has a very soft, pillowy texture which complements the rich and tasty custard on the inside. We highly recommend having this as one of your three choices.

Some other choices include Pork & Chives Puff, Prawn Dumpling, Crispy Duck Roll, Wild Mushroom Truffle Bun and Tea Mushroom Crystal Dumpling. The mushroom bun is not to be missed too, with flavours so intense, coupled with the aroma of the truffle.

For the 4-course set, you get a portion of the premium Braised Vermicelli with Lobster Claw and Prawn Ball; this is like comfort food reinvented, with the sweetness of the various seafood all soaked in a bowl of warm, comforting vermicelli. The lunch sets end with a course of refreshing Chilled Osmanthus Jelly with Aloe Vera.

You know this is one dim sum lunch you need to try.

Mitzo Restaurant & Bar
Level 4 Grand Park Orchard
270 Orchard Road
Singapore 238857
Tel: +65 6603 8855 Email: rsvn@mitzo.sg
Sun to Wed, PH: 12pm – 2.30pm, 6.30pm – 10.30pm last order
Thu to Sat,and Eve of PH: 12pm – 2.30pm, 6.30pm – 1am last order
Nearest Station: Orchard/Somerset

This post is brought to you by Mitzo Restaurant & Bar.

Dim Sum – or what we know as little parcels of happiness – is essentially steamed Chinese-style tapas that are usually served in bamboo baskets. The consumption of dim sum started from the Cantonese community and is now a favourite afternoon past-time amongst Singaporeans too.

As dim sum is usually eaten during the day, most Chinese restaurants only serve these dainty dishes until late afternoon (only a few restaurants serve dim sum until ate night). The variety of dim sum is exhaustive—baked egg tarts, steamed shrimp dumplings, salted egg yolk buns, fried radish cake, barbecue pork buns… and the list goes on.

Here is our guide to The Best Dim Sum Restaurants in Singapore.

ASIA GRAND

Long-standing Chinese restaurant Asia Grand is located on the ground floor of Odeon Towers, and is famous for not just their dim sum but also their Peking Duck and Suckling Pig.

Start your day with some delectable dim sum such as Steamed Shrimp Dumplings (S$5.20++) and Steamed Cheong-Fun with Dough Fritter (S$8++).

331 N Bridge Road
#01-02 Odeon Towers, Odeon Towers
Singapore 188720
Tel: +65 6887 0010
Mon to Sat: 11.30am – 2.30pm, 6.30pm – 10.30pm
Sun: 10am – 2.30pm, 6pm – 10.30pm
Nearest Station: Cityhall

BAN HENG

Ban Heng has a dim sum buffet with more than 30 dim sum items at just S$17.60++ per pax.

There is no doubt that Singaporeans take their dim sum seriously—we would source high and low for the best dim sum places in Singapore. What we love even more though, is a great deal that is easy on our pockets without compromising on the quality of the dim sum.

Originally at S$22.80++ per pax (inclusive of S$2 charge for Chinese tea, pickles & towels), Ban Heng has a current promotion of one dines free with every three paying adults. This works out to be only S$17.60++ per person! Yes, you can go for this awesome deal when you visit any of the five Ban Heng restaurants in Singapore during weekday lunch hours.

1 Maritime Square
#04-01, HarbourFront Centre
Singapore 099253
Tel: +65 6278 0288 / +65 6278 1354
Daily: 11.30am – 2.30pm, 6pm – 9.30pm
Nearest Station: Harbourfront

CHERRY GARDEN

Housed in Mandarin Oriental Singapore Hotel, Fengshui-designed Cherry Garden is one of the upscale dim sum restaurants in Singapore. The seasonal menu changes regularly but be rest assured that the quality of the dishes remains consistent throughout.

Some crowd-pleasers include Steamed Juicy Pork Xiao Long Bao (S$7++) and Steamed Kurobuta Char Siew in Fluffy Bao (S$7++).

5 Raffles Ave
Singapore 039801
Tel: +65 6885 3538
Daily: 12pm – 3.30pm, 6.30pm – 10.30pm
Nearest Station: Esplanade / Promenade / Raffles Place

CRYSTAL JADE PALACE RESTAURANT

Award-winning restaurant group Crystal Jade has 110 outlets across the region.

Their flagship restaurant – Crystal Jade Palace Restaurant at Ngee Ann City – still dazzles like a shining star and remains the go-to place for loyal fans. Reservations are strongly recommended to avoid disappointment.

Mileslife is our favourite app to accumulate miles through everyday spending. You can earn 2 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.

391 Orchard Road
Takashimaya S.C. #04-19
Singapore 238872
Tel: +65 6735 2388
Mon to Fri: 11.30am – 3pm, 6pm – 11pm
Sat: 11am – 3pm, 6pm – 11pm
Sun: 10.30am – 3pm, 6pm – 11pm
Nearest Station: Orchard

EAST OCEAN

Established in 1992, East Ocean Teochew Restaurant is known for serving traditional Teochew favourites such as steamed pomfret and its Hong Kong-style Teochew cuisine. It is one of the few Chinese restaurants in Singapore that still serve dim sum the traditional way using dim sum trays.

You can get the usual range of dim sum such as Baked BBQ Pork Bun, Pan Fried Carrot Cake and Steamed Siew Mai, but the standout item is definitely the Steamed Custard Bun.

391 Orchard Road, #05-08/09 Ngee Ann City
Singapore 238872
Tel: +65 6235 9088
Mon to Fri: 11.30am – 3pm, 6pm – 11pm
Sat & Sun: 10am – 3pm, 6pm – 11pm
Nearest Station: Orchard

GOLDEN PEONY

Golden Peony is an upscale Chinese restaurant located on the third level of the Conrad Centennial Hotel. The fancy establishment is fronted by celebrated Hong Kong native Chef Ku Keung, who possesses a wealth of culinary experience and customers can expect an impressive selection of delectable Cantonese delicacies executed with adroitness.

There is a Weekend Dim Sum Experience where diners get to select four choices of dim sums and four specialty dishes per table and a choice of soup from the extensive menu, and you end your meal on a sweet note with your favourite dessert choice.

2 Temasek Blvd, Level 3
Conrad Centennial Hotel
Singapore 038983
Tel: +65 6432 7482
Mon to Sat: 11.30am – 2.30pm, 6.30pm – 10.30pm
Sun: 10.30am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Promenade

HAI TIEN LO

Siting within Pan Pacific Hotel is Hai Tien Lo, a Cantonese restaurant that has successfully created an extensive menu of age-old recipe classics and contemporary Pan-Asian cuisine.

Dim sum set meals start from S$48++ per pax and best selling a la carte items include Roasted Barbecued Suckling Pig and Braised Classic Whole Abalone with Pan-fried Foie Gras in Abalone Sauce.

L3 Pan Pacific Hotel Singapore
7 Raffles Boulevard
Tel: +65 6826 8240
Daily: 11.30am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: City Hall/Promenade

HUA TING

One of the most reliable tables in town, Hua Ting at Orchard Hotel Singapore has been serving Cantonese delicacies for years and you can always be assured of a good dim sum meal here.

On its dim sum menu, you can find dishes such as Double-Boiled Soup with Shark’s Fin Dumpling (S$12.80 for one), Crispy Pastry Rolls with Scallop and Garlic (S$6.30), as well as Hua Ting’s well-loved Baked Chicken Tartlets with Mango (S$5.70).

Level 2, Orchard Hotel, 442 Orchard Road
Tel: +65 6739 6666
Daily: 11.30am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Orchard

IMPERIAL TREASURE FINE CHINESE CUISINE

Restaurant group Imperial Treasure started its first establishment in 2004. Today, with over 23 restaurants under its brand name, Imperial Treasure is a household name amongst Singaporeans.

They have a team of talented culinary chefs over at Imperial Treasure Fine Chinese Cuisine who skilfully handcrafts an exquisite selection of dim sum daily.

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

MAN FU YUAN

Contemporary Chinese restaurant Man Fu Yuan can be found on the 2nd storey of Intercontinental Hotel. Indulge in their steamed baskets of artisanal dim sum such as Man Fu Yuan’s delicate prawn dumplings (S$6.80++), deep fried taro cake (S$6.80++) and siew mais (S$6.80++).

80 Middle Road
2F Intercontinental Hotel
Tel: +65 6825 1062
Daily: 11am – 2.15pm, 6pm – 10.30pm
Nearest Station: Bugis

MIN JIANG

Located in the elegant Goodwood Park Hotel, Min Jiang is a fine dim sum restaurant perfect for small weddings, business meeting and other social events. The menu comprises a myriad of Cantonese and Si Chuan cuisine, and they are especially popular for weekend dim sum too.

22 Scotts Road
Goodwood Park Hotel
Singapore 228221
Tel: 6730 1704
Mon to Sat: 11.30am – 2.30pm, 6.30pm – 10.30pm
Sun: 11am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Orchard

MITZO

Do not let its sleek modern interiors fool you. Mitzo is the sexiest Chinese restaurant in town, and sitting along Orchard Road means it is absolutely accessible. Their dim sum is amazing to say the least.

Everything is exquisitely handcrafted with premium ingredients, and there is a very value-for-money weekend dim sum brunch buffet. While you are at it, don’t forget to order the house signatures Mitzo Special Barbeque Pork (S$18++) and Black Truffle Crispy Roast Duck (S$38++). You will only regret not knowing about these delicious dishes earlier.

Level 4 Grand Park Orchard
270 Orchard Road
Singapore 238857
Tel: +65 6603 8855
Mon to Thu: 12pm – 2.30pm, 6.30pm – 12am last order
Fri to Sun, Public Holiday and Eve of Public Holidays: 12pm – 2.30pm, 6.30pm – 1am last order
Nearest Station: Orchard/Somerset

PEACH GARDEN

Peach Garden focuses on bringing to diners impeccable Chinese cuisine with the freshest premium ingredients.

The view from its outlet at level 33 of OCBC Building is as impressive as their dim sum menu. Dig into tasty Baked Egg Tarts (S$4.80++) and Steamed Shanghai Xiao Long Baos (S$5.20++).

65 Chulia Street
#33-01 OCBC Centre
Singapore
Tel: +65 6535 7833
Mon to Sat: 11.30am – 2.30pm, 6pm – 10pm
Sun: 11.30am – 3pm, 6pm – 10pm
Nearest Station: Raffles Place

ROYAL CHINA

Royal China’s elegant interiors are characterised by their mesmerising tiffany blue walls and pillars. The culinary gem in the 3rd storey of Raffles Hotel is a popular dim sum destination. The Chinese food is simple but delicious and diners should not miss out on their Royal China Special Chee Cheung Fun ($5.60++) and the all time favourite Liu Shao Bao (S$4.80++).

1 Beach Road
#03-09 Raffles Hotel
Singapore 189673
Tel: +65 6338 3363
Mon to Sat: 12pm – 3pm, 6pm – 10.30pm
Sun: 11am – 3pm, 6pm – 10.30pm
Nearest Station: Cityhall

SHIN YEH

Authentic, well-cooked and delicious Taiwanese food is hard to come by in our tiny nation. But thankfully, we have restaurants such as Shin Yeh to fill the void and to satisfy our cravings.

Other than the classic dim sum such as classic Steamed Chive Dumpling (S$4.20++ for 3) and Steamed Shrimp Dumpling ($4.80++ for 4), Shin Yeh also has an “Eight Immortals” Dim Sum platter (S$12++) which is extremely value-for-money and good for sharing.

It comes with Steamed Chives Dumpling with Pork, Crystal Mixed Vegetables Dumpling, Steamed Shrimp Dumpling, and Steamed Chicken Dumpling with Egg Plant, Turnip and Dried Shrimps.

177 River Valley Road
Liang Court Shopping Centre, #02-19
Tel: +65 6338 7337
Mon to Sat: 11.30am – 2.30pm, 6pm – 10pm
Sun & Public Holidays: 11am – 2.30pm, 6pm – 10pm
Nearest Station: Clarke Quay

SONG GARDEN

Cantonese cuisine, more specifically dim sum, often brings to mind the usual suspects such as comforting porridge, bao, and dumplings of sorts, but over at Song Garden, there is much more than meets the eye than the conventional mix of dim sum treats.

Located on the second level of Mercure Singapore Bugis, this contemporary Cantonese restaurant astounds with its array of elaborate and mouth-watering dishes. Your taste buds are in for a tantalising treat of innovative creations such as Pan-seared ‘Otak’ Seafood Dumpling on Skewer, Baked Abalone Pastry and Deep-Fried Charcoal Chili Crab Meat Ball.

122 Middle Road
Mercure Singapore Bugis
Singapore 188973
Nearest Station: Bugis

Weekdays
Lunch: 11.30am to 2.30pm
Dinner: 6pm to 10pm
Weekends/ Public Holiday
Lunch: 11am to 3pm
Dinner: 6pm to 10pm

SWATOW SEAFOOD RESTAURANT

That sense of familiarity when stepping into the huge space at Toa Payoh where Swatow Seafood Restaurant is one that we can always resonate with.

Swatow has a dim sum afternoon tea buffet that is very popular among locals (S$19.80 on weekdays and S$22.80 on weekends). It features a huge variety of dim sum, including perennial favourites such as Rice Rolls, Prawn Dumpling, and Pork Ribs with Black Bean Sauce.

181 Toa Payoh Lorong 4
#02-602
Singapore 310181
Tel: +65 6363 1717
Daily: 11am – 3pm, 6pm – 10pm
Nearest Station: Toa Payoh

TASTE PARADISE

Hailed as one of Singapore’s best Chinese restaurants, Taste Paradise is a favourite establishment amongst discerning diners. Long queues are often formed outside the opulent restaurant and prices remain reasonable despite the soaring demands.

Treat yourselves to Taste Paradise’s sumptuous dim sum and do make it a point to allocate stomach capacity for their best-selling Classic Shark’s Fin in Supreme Broth accompanied with a Crispy Spring Roll served in Japanese Stone Pot.

2 Orchard Turn
#04-07 Ion Orchard
Singapore 238801
Tel: +65 6509 9660
Mon to Fri: 11.30am – 3pm, 6pm – 11pm
Sat to Sun: 11am – 11pm
Nearest Station: Orchard

PARADISE TEOCHEW

196-seater Paradise Teochew Restaurant serves authentic Teochew-style delicacies that many Singaporeans are more than familiar with. The establishment’s impressive culinary team is helmed by Hong Kong-born Executive Chef Cheng Fa Kwan.

Raised in a family of Teochew chefs, Chef Cheng’s love for food is unmistakable; he has been exposed to and cooking Teochew cuisine for the past 34 years!

21 Amber Road, #03-01
Chinese Swimming Club (Arrival Pavilion)
Singapore 439870
Tel: +65 6348 7298
Mon to Fri: 11.30am – 3.30pm, 6pm – 10.30pm
Sat, Sun & PH: 10.30am – 3.30pm, 6pm – 10.30pm
Nearest Station: Dakota

TIM HO WAN

One-Michelin-star eatery Tim Ho Wan needs no further introduction. The famous Hong Kong restaurant has been making endless waves in the food scene with their signature Baked Bun with BBQ Pork ($4.50).

The brand has expanded quickly, but the good news is, the queues are also much shorter these days.

68 Orchard Rd, #01-29A, Plaza Singapura
Singapore 238839
Tel: +65 6251 2000
Mon to Fri: 10am – 10pm
Sat & Sun: 9am – 10pm
Nearest Station: Dhoby Ghaut

TUNGLOK TEA HOUSE

TungLok Teahouse serves gourmet dim sum at extremely affordable prices throughout the day. We always return for their Black Truffle Baos (S$4.80++) and Traditional Sponge Cake (S$3.80++) aka Ma Lai Gao.

Each dish at Tunglok Teahouse is made fresh in-house and steamed to order. And there is a menu of a la carte dishes. You bet it is going to be an exhilarating feast at TungLok Teahouse.

#01-73/79 Square 2
10 Sinaran Drive
Singapore 307506
Tel: +65 6893 1123
Nearest Station: Novena

#01-01 Far East Square
7-13 Amoy Street
Singapore 049949
Tel: +65 6877 1123
Mon to Fri: 11.30am – 3pm, 6pm – 10.30pm
Sat: 11am – 3pm, 6pm – 10.30pm
Sun & PH: 10am – 3pm, 6pm – 10.30pm
Nearest Station: Raffles Place/Telok Ayer

WAH LOK

Located on the second level of Carlton Hotel, Wah Lok Cantonese Restaurant might come across as pretentious with its glitzy entrance and shimmering chandelier. But do not let its grandeur put you off!

The delicious Chinese dim sum, especially their Baked Barbecue Pork Buns (S$4.40++) and Steamed Crab Meat & Egg White Dumplings (S$6++), are actually worth making a special trip for.

76 Bras Basah road
2F Carlton Hotel
Tel: +65 6311 8188
Mon to Sat: 11.30am – 2.30pm, 6.30pm – 10.30pm
Sun: 11am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Bras Basah

WAN HAO CHINESE RESTAURANT

The dim sum at Wan Hao Chinese Restaurant—within Singapore Marriott Tang Plaza Hotel—deserves not just a visit but also an encore.

Each dish is a representation of the chefs’ masterly finesse and satisfaction-guaranteed items include the Steamed Diced Prawn and Squid Wrap with Squid Ink Skin (S$4.50/pc) and Deep-fried Crispy Bun with Chilli Crab Fillings (S$5.00/pc).

320 Orchard Road
3F Marriott Hotel
Tel: +65 6831 4615
Mon to Fri: 12pm – 3pm, 6.30pm – 10.30pm
Sat to Sun: 11.30am – 3pm, 6.30pm – 10.30pm
Nearest Station: Orchard

XIN CUISINE

Holiday Inn Singapore Atrium Hotel’s Chinese restaurant Xin Cuisine remains relatively under the radar and is a great place to have dim sum in peace without breaking the bank.

Most steamed baskets of dim sum start at a budget-friendly price of S$4.50, i.e. Pork Paste in Abalone Sauce (S$4.50 for 3 pcs) and Steamed Cuttlefish with Spicy Sauce (S$4.50).

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

YÀN

Yàn is a sophisticated Cantonese restaurant that sits on the fifth floor of the stunning National Gallery Singapore, and we are completely in love with the restaurant’s chinoiserie-chic vibes and menu of elegant Cantonese cuisine.

Yàn does an excellent job in injecting new elements of surprises in its presentation of dishes, but without compromising on the key essences of authentic Cantonese recipes. The Dim Sum Combination Platter (S$18++) features six delicate bite-size treats, and is a great sampler if you cannot decide on which dim sum dish to order!

1 St. Andrew’s Road, #05-02
National Gallery Singapore
Singapore 178957
Tel: +65 63845585
Mon to Fri: 11.30am – 2.30pm, 6pm – 10.30pm
Sat and Sun: 11.30am – 2.30pm, 6pm – 10pm
Nearest Station: City Hall

YAN TING

This Chinese restaurant at The St. Regis Singapore is classy and exudes a note of understated elegance. Prices are slightly steeper, but for its fine food, it has won fans from all over the region. If you are planning to have a dim sum brunch at Yan Ting on the weekends, reservations are highly recommended.

29 Tanglin Road
The St. Regis Singapore
Tel: +65 6506 6887
Mon to Fri: 12pm – 2.30pm, 6.30pm – 10.30pm
Sat & Sun: 10.30am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Orchard

Doubled boiled soups are an important part of the Cantonese dining culture. A good bowl of traditional double-boiled Cantonese soup is gratifying and flavoursome, using simple yet nutritious ingredients that are often very beneficial for one’s health. It’s said that the mark of a good Cantonese restaurant also comes down to the taste of its double-boiled soups.

From now to 31 October 2016, Yàn at National Gallery Singapore will be introducing a ‘Prosperity Soup Feast’ which consists of 25 double boiled soups! Each soup order (S$13.80++) comes with a bowl of fragrant crispy rice, lightly poached in superior stock,to complete your meal.

With over two decades of Cantonese culinary experience under his belt, you can be assured that Yàn’s Master Chef Chan Kung Lai serves up authentic and delicious Cantonese-style double boiled soups with health benefits that can help cure common ailments.

Only natural ingredients are carefully selected and used in the preparation; think black garlic, a fermented garlic considered a health ‘superfood’ known to be a potent antioxidant, as well as a variety of Chinese herbs such as Huang Qi and Cordyceps.

The double-boiling method of cooking ensures that the nutrients in these ingredients are gently released and seeped into the soup, resulting in a clear broth that is intensely rich and flavourful.

Looking to strengthen the immunity system? Go for the Double Boiled Sea Whelk and Black Garlic. If you are down with a cold, try Double Boiled Duck with Parsely and Dried Orange Peel. A bowl of Double Boiled Pig Stomach with Pepper and Gingko dispels heat from the body.

Ladies, the Double Boiled Chinese Cabbage with Yunnan Ham is prepared specially for you and it nourishes ‘yin’ and lung functions. Then, there is the Double Boiled Baby Clam with Pepper that will help calm and warm your stomach.

The 25 soup options will be on rotational basis, and there will be a minimum of five different soups available daily. Guests are able to pre-order with the restaurant one day in advance if there is a particular one that interests you!

Give your body a dose of TLC with a warm and nutritious bowl of Yàn’s double-boiled soup today!

Yàn
1 St. Andrew’s Road, #05-02
National Gallery Singapore
Singapore 178957
Reservations: +65 63845585 / reserve@yan.com.sg
Mon to Fri: 11.30am – 2.30pm, 6pm – 10.30pm
Sat and Sun: 11.30am – 2.30pm, 6pm – 10.30pm
www.yan.com.sg | www.facebook.com/yancantonesecuisine
Nearest Station: City Hall

This post was brought to you by Yàn.

TungLok Seafood — a concept by the reputable TungLok Group — has made quite a name for itself amongst Singaporeans with its exceptionally fresh Singapore-style seafood delicacies.

Known for their commendable service and quality seafood, expect nothing short of a stellar dining experience at this award-winning establishment; choose to dine at either the restaurant at Orchard Central or the outlet at Arena Country Club in Jurong.

Everyone who has been to TungLok Seafood only has good things to say about the place, and rightfully so. Their extensive menu only means that you will be spoilt for choice. Look forward to hot favourites such as Laksa Crab Bee Hoon, Salted Egg Yolk Prawns, Mee Goreng and Crisp-fried Baby Squid.

Readers of ladyironchef can flash this article to get 15% off (no minimum spending) a la carte food orders at TungLok Seafood.

Here are 12 Singapore-style Seafood Dishes from TungLok Seafood that we thoroughly enjoyed.

#1 CRISP-FRIED BABY SQUIDS (S$12++/SMALL)

The Crispy-fried Baby Squids (S$12++/small) definitely whets your appetite for more, and it was an appetiser that left all of us in awe.

These baby squids have been deep-fried till crisp, but sink your teeth into them and you would realise that every piece has retained its chewiness within. Covered in sweet sauce and a handful of sesame seeds, these crispy baby squids are pretty damn addictive.

#2 TUNGLOK CHILLI CRAB (S$65++/KG)

Chilli crab is not just a hit among the locals, it has also become one of Singapore’s most iconic dishes. TungLok Seafood’s Chilli Crab (S$65++/kg) is one of the restaurant’s bestsellers and why are we not surprised.

The crabs are cooked to perfection and its plump flesh does not stick to the shell; the outer shell breaks easily hence allowing one to dig into the fresh crabmeat almost effortlessly. The secret ingredient that lies in the chilli-based tomato sauce is one that gives the viscous gravy an extra oomph, and you would never have guessed that it is freshly squeezed orange juice.

Try it and witness the difference. You will be convinced why TungLok Seafood has one of the best chilli crabs in Singapore.

#3 SPICY CURRY LAKSA CRAB WITH THICK RICE VERMICELLI (S$65++/KG)

This new dish is reason enough for you to visit TungLok Seafood.

We all love our XO Crab Bee Hoon, but what if we told you there is a Laksa version? Tunglok Seafood’s Spicy Curry Laksa Crab with Thick Rice Vermicelli (S$65++/kg) serves just the same purpose of bringing comfort to the soul.

This massive pot features premium Sri Lankan crab immersed in an aromatic spicy curry broth. The dish is complemented with a generous portion of chewy thick rice vermicelli. A pot is typically good for 2-3 diners.

#4 DEEP-FRIED PRAWNS WITH CRISPY OATS (S$24++/300GM)

The aroma of TungLok Seafood’s Deep-fried Prawns with Crispy Oats permeated the restaurant when it was presented to us. Huge prawns are deep-fried with oats to crispy, crunchy excellence; this dish perfectly marries sweet with savoury.

It comes in a single serving size starting from S$24++ per 300 grams, but that is enough to feed two. Once again, you will be treated to plenty of prawns stacked on top of a bed of fragrant golden oats.

#5 DEEP-FRIED PRAWNS WITH SALTED EGG YOLK (S$24++/300GM)

What is a seafood meal without some salted egg yolk prawns, right? We have all grown too accustomed to ordering salted egg yolk-something, and when in a seafood restaurant — TungLok Seafood in particular — the Deep-fried Prawns with Salted Egg Yolk (S$24++/300gm) is the ultimate crowd pleaser.

The prawns are deep-fried, leaving it with crispy shells that give way to juicy and succulent prawn meat. See those strips on top of the prawns? Those are salted egg yolk strips that were so irresistibly yummy, like we were munching on chips.

#6 SAUTÉED CLAMS WITH SAMBAL SAUCE (S$18++/SMALL)

Singapore seafood dishes go hand-in-hand with sambal sauce. These Sautéed Clams with Sambal Sauce (S$18++/small) are no different.

A hefty portion of clams is stacked high on the plate, all drenched in sambal sauce that has an irresistible spicy tanginess. The molluscan is fried over high heat quickly to achieve a tenderness and served atop a bed of green lettuce; briny, fresh and spicy.

#7 STEAMED RAZOR CLAM WITH GARLIC AND VERMICELLI (S$10++/PC)

Steamed Razor Clam with Garlic and Vermicelli is a well-loved Hong Kong-style dish that is commonly seen in Chinese restaurants, and TungLok Seafood has hit all the right spots with their rendition.

Priced at S$10++ per piece, the steaming process brought out the sweetness of the succulent meat, and the chopped garlic enhanced the fragrance further. This is such a classic dish and it has become one of our must-orders when at TungLok Seafood.

#8 BAKED NORWEGIAN SALMON WRAPPED IN BANANA LEAF (S$12.80++/PC)

No, that’s not a grilled fish otah. We were initially deceived by the misleading banana leaf wrapper, but soon realised that within the fragrant parcel is actually a high-quality baked salmon (S$12.80++/pc).

The fresh Norwegian salmon is baked with a hint of fragrance borrowed from the banana leaf. This east-meets-west seafood dish far exceeds expectations, and its uniqueness is one that will leave your jaw dropping upon the first bite.

#9 STEAMED SEABASS WITH ASSAM SAUCE, TOMATOES AND EGGPLANT (S$45++/KG)

The rich Assam sauce in this one beckons like no other. If you like tangy flavours, this one is definitely a must. Together with the sweetness of fresh fish, the Steamed Seabass with Assam Sauce, Tomatoes and Eggplant (S$45++/kg) is a clear winner.

#10 THAI-STYLE BRAISED BEANCURD (S$12++/SMALL)

These Thai-style Braised Beancurd features firm tofu cuboids topped with julienned cucumber and chicken/pork floss. The soft white blocks – encased by its fried golden skin – are accompanied by sweet Thai chilli sauce.

#11 BRAISED RICE NOODLE WITH PRAWNS AND CLAMS (S$24++/SMALL)

The Braised Rice Noodle with Prawns and Clams (S$24++/small) is another carbs dish that is great for sharing. It comprises fresh clams, juicy prawns, mushrooms and mixed vegetables, and is especially comforting on a cold rainy day!

#12 MEE GORENG (S$18++/SMALL)

TungLok Seafood’s interpretation of the Chinese-style Mee Goreng (S$18++/small) is hands down one of the best we’ve ever tried in Singapore and we cannot stop raving about it!

These noodles – stir-fried with shrimps and calamari rings – boast a distinctive complex taste profile of sweetness, spiciness and tanginess. Let’s just say we will return to TungLok Seafood just for this dish. No joke about that.

Readers of ladyironchef can flash this article to enjoy 15% off a la carte food orders at TungLok Seafood (no minimum spending). This promotion is valid from now until 30 November 2016 and not valid on eves of and on Public Holidays and special occasions.

TungLok Seafood
Orchard Central
181 Orchard Road , #11-05
Singapore 238896
Tel: +65 6834 4888
Mon to Sat: 11.30am – 3pm, 6.30pm – 10.30pm
Sun and PH: 10am – 3pm, 6pm – 10.30pm
Nearest MRT Station: Somerset

The Arena Country Club
511 Upper Jurong Road
Singapore 638366
Tel: +65 6262 6996
Mon to Sat: 11.30am – 3pm, 5.30pm – 10.30pm
Sun and PH: 10am – 3pm, 5.30pm – 10.30pm
Nearest MRT Station: Joo Koon

This post is brought to you by TungLok Seafood.

Dim sum is a vital part of Cantonese culture.

Over at Si Chuan Dou Hua Restaurant At PARKROYAL On Kitchener Road, the exquisite array of authentic steamed, deep-fried and pan-fried dim sums served are inspired by Si Chuan and Cantonese cuisines and are meticulously handcrafted.

And there is an ongoing buffet that features 50 types of authentic dim sum – you’ve got that. All free-flow! From 15 September to 31 December 2016, head to Si Chuan Dou Hua for the ‘Nostalgic Dim Sum Buffet Feast’. There are two seatings on weekends, where the timings are split to 11.30am – 1pm and 1.30pm – 3pm (S$38++ per adult, S$22.80++ per child).

Listen up, here is the best deal – every two adults only have to pay a total of S$50++ (valid daily, minimum 4 to dine). What a fantastic deal we have here!

COLD APPETIZER

Appetisers are so important because it either makes or breaks the mood when you begin your meal.

A rice noodle roll is usually served as a snack or appetiser in Hong Kong and such is the case at Si Chuan Dou Hua too. We are glad to say that the chefs who prepared the Marinated Rice Noodles Roll with Shredded Duck have done a great job in stimulating our appetiters with this teaser!

Other appetisers on the menu include Sliced Pork in Garlic and Chilli Sauce, Marinated Black Fungus and Turnip with Preserved Chilli and Seaweed with Shredded Carrot and Radish in Chilli Oil.

DOUBLE-BOILED SOUP

A buffet at Si Chuan Dou Hua is not complete without a serving of the signature Double-boiled Cartilage Soup, which we fell in love with immediately upon the first sip.

In the process of double boiling, the ingredients are steamed for a couple of hours and all the flavours are locked in, leaving you with nothing but an honest and concentrated bowl of soup. This is a prized dish and every diner is entitled to a portion.

BARBECUED MEATS

The Crispy Roasted Pork from the barbequed meats section left a deep impression on us. Crispy skin that sits atop the succulent meat, so well roasted in a lovely reddish brown colour. Beneath the crackling skin, the meat remained juicy with an addictive hint of saltiness.

The Roasted Duck is also worth your calories with its thin crisp skin and tender meat. There is a good ratio of fats to lean meat, and is a great choice for those who do not like the generous fatty bits in the roast pork!

Barbequed items are limited to only one serving, but rest assured that the chefs will ensure that the quantity is good for the respective number of diners.

STEAMED DIM SUM

A unanimous favourite on the table was the Steamed Yam Bun with Custard. As we pulled apart the piping hot purple bun, the overflowing custard dripped all over our fingers and we had an enjoyable time licking them up!

This has got to be one of the best ‘liu sha bao’ we have ever tried. Two thumbs up for the chefs at Si Chuan Dou Hua!

An interesting dish you need to order is the Steamed Chicken and Mushroom with Soya Bean. We initially did not have high expectations of this unassuming dish but its sweet aroma caught our attention. The dish is a mix of salty and sweet; the saltiness came from the diced chicken and sliced mushrooms, and the sweetness from the soya bean.

The steamed dim sum menu also features “Hakka” Dumpling with Turnip; Char Siew Bun with Preserved Vegetables; Prawn Dumpling with Coriander and a vegetarian option of Steamed Vegetarian Dumplings with Black Truffle.

PAN-FRIED AND DEEP-FRIED DIM SUM

Yes, more dim sum.

We had a good opinion of the Fragrant Yam Cake with Waxed Meat, which is a brilliant combination of delicate yam and waxed meat glutinous rice served in tiny cuboids. The Pan-fried Duck Meat Buns are interestingly stuffed with aromatic Goose Liver Sauce and are served piping hot.

Other items to try from this section include Hong-Kong Style Baked Pork Belly Bun with Taro and Macau Deep-fried Bun with Pork Chop.

CHEF’S SELECTION

The Stir-fried Beancurd with Leek and Spicy Sauce and Stir-fried Sliced Beef with “Si Chuan” Spicy Sauce may look like the average side dishes but you should not neglect them.

And the house’s star dish is undisputedly The Braised Pig Shank and Quail Egg in Vinegar and Ginger. Typically known as a “confinement dish” for post-natal diets, this dish is a unique blend of sour and savoury. It is not for the faint-hearted, but if you are up for a good rendition of pig’s trotters in vinegar, Si Chuan Dou Hua at PARKROYAL on Kitchener Road is where you should head to.

DESSERT BAR

Of course, no dining experience is complete at Si Chuan Dou Hua Restaurant until you have sampled their renowned bestseller, the famous Homemade Beancurd with Wolf Berries. The smooth beancurd (dou hua) – characterised by its velvety silkiness – is complemented with healthy goji berries.

There are several other desserts items like the Sponge Cake and Honey Comb Cake as well as the classic cream of fresh mango pomelo available on the buffet line  too, but we say go for seconds and thirds of the beancurd.

Nostalgic Dim Sum Buffet Feast at PARKROYAL on Kitchener Road
Mon to Fri: 11.30am – 2pm
S$32++ (adult), S$20.80++ (child)
Sat, Sun & PH: 11.30am – 1pm, 1.30pm – 3pm
S$38++ (adult), S$22.80++ (child)
Minimum 4 to dine
*Tea and pickle are chargeable at S$5++ per person

Si Chuan Dou Hua
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

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For reservations, call +65 6428 3170 or make your booking online here.

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