Located in Yishun Town Square, newly-opened Qi Lai Feng specialises in fish pots, both dry and soup versions, 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.

Having spent a great deal of time abroad and eating their way through China, the founders decided to bring it back here, after realising that many of popular hot pot restaurants in Singapore lacked the proper technique, the flair and the wide variety that authentic grilled fish dishes is supposed to have.

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.

Some of their notable fish pot flavours include their dry signature Spicy Fragrant Fish Pot, Jade Pepper Fish Pot and soup versions such as their Gold Soup Lemon Fish Pot and Tomato Vitamin C Fish Pot. Ensuring a flavour-packed dining experience that promises good value for exceptional food, Qi Lai Feng in Yishun is one that warrants a visit.

From now until 31 January 2019, our readers can enjoy 50% OFF for all fish pots only at Qi Lai Feng between Mondays to Fridays and 30% OFF on weekends.

COLLAGEN Q FISH RIBS

To kick-start your meal on a high note, a great option to consider is their flavourful, fried Collagen Q Fish Ribs (S$10++). For the uninitiated, Q fish is a very distinct species of fish commonly used in Chinese cuisine and is best known for its crunchy and bouncy texture, high amounts of collagen and a great source of protein and calcium.

The restaurant prides themselves on zero wastage and tries their utter best to use every part of the fish—a value we appreciate a lot. For this dish, the ribs of the Q fish, the ones used in their various fish pots, are kept, seasoned in an aromatic mix of spices and salt and deep-fried to golden perfection.

SPICED BEEF

A good, meat-forward appetiser that’s perfect for sharing is the Spiced Beef (S$10++). Cut thin and served alongside a vinegar-based sauce with garlic, the flavourful combination does well to perk up the taste buds and ease the appetite into the spicier dishes to come.

SPICY FRAGRANT Q FISH POT

A dish that boasts interesting textures, a fiery complexity and above all, a medley of flavours that’ll leave you sorely addicted is the Spicy Fragrant Q Fish Pot (S$49++ for small, S$69++ for large).

Utilising their signature Q fish that has a distinct bounciness, smooth texture and nutritious value, the dish involves a variety of dried chilli as well as their house-perfected chilli oil that is infused with over 30 different herbs and spices.

The cooking technique applied in this dish is unparalleled—and we were lucky enough to have a glimpse. Cooked dry, the fish is only wok-fried till about 70% doneness, after which, a piping-hot 200-degree ladle of their spiced oil is poured over the top to finish the dish. What this method does is that it activates the natural flavours of the fish and also tightens it up, giving it its signature chewy texture.

JADE PEPPER MULLET FISH

A dish that’s sure to get you perspiring—but in a good way—is the Jade Pepper Mullet Fish (S$49++ for small, S$69++ for large). Generously topped with fresh red and green chillies along with a sprinkling of sesame seeds, the dish indeed packed a lip-smacking punch.

The dish was spicy—as it should be—but the sensation was elevated with a fruity, fresh-tasting characteristic that was what clearly set it apart from its other mala counterparts. Paired with the robust, chewy texture of the mullet fish and the nuttiness of the sesame seeds, this dish is something worth trying.

MALA FISH POT

What’s Sichuan food without a chilli-laden centrepiece that’ll numb the tongue and blow your head right off? If you’re a fan of spice then the Mala Fish Pot (S$39++ for small, S$49++ for large) is sure to get your taste buds tingling.

Exuding a crimson red hue, this terror of a fish pot did intimidate us slightly, but contrary to our initial expectations, it was a lot more fragrant and flavourful than it was fiery. The broth has lots of flavourful depth and a distinct umami quality that makes reaching in for repeated spoonfuls difficult to resist.

GOLD SOUP LEMON FISH POT

An easy dish to fall in love with, the Gold Soup Lemon Fish Pot (S$39++ for small, S$49++ for large) ranks high, not just amongst their various soupy fish pots offered here, but among some of the best that we’ve ever tried.

This non-lethal fish hot pot option sees a bright yellow broth that’s accented with a zesty lemon flavour but is nicely balanced with numerous other spices as well, giving it a hearty, savoury flavour. Nuanced and fragrant, this dish tastes similar to Thai tom yam sans the fearsome spice.

TOMATO VITAMIN C FISH POT

Loaded with fresh, bright flavours with an added bonus of being rich in vitamins, the umami-dense Tomato Vitamin C Fish Pot (S$39++ for small, S$49++ for large) is a good, non-spicy option to consider if you’re not too keen on sweating buckets.

Rich in nutrients and vitamins, every sip of this broth will have you feeling a tad bit better about yourself but more importantly is the symphony of tangy, vibrant flavours that make this fish pot addictive.

Offering a limited but straightforward list of soup bases for their main Hot Pot—Mala Broth (S$10++) and Fresh Pork Bone Broth (S$8++)—Qi Lai Feng more than makes up for it with their sheer attention to flavour and seasoning. Both of the broths were hearty, adequately seasoned and boasted a deep flavour profile that is only achievable through the use of good ingredients and long periods of brewing.

Committed to serving food of exceptional quality, every raw ingredient—from their meats and seafood to even their noodle options—is prepared fresh upon order. Their meat offerings are a must and we absolutely adore that the paper-thin slices allow for more flavour to latch onto the meat better.

Hankering for some carbs? Skip the rice and go straight for their Three-Colour Noodles (S$5++). Made using different ingredients for each variety, these handfuls of delicious joy are sure to fill you up and give you a unique taste each.

If you’re hankering after some solid fish pots and hot pot, you should hurry down now, because from now until 31 January 2019, our readers can enjoy 50% OFF for all fish pots only at Qi Lai Feng between Mondays to Fridays and 30% OFF on weekends.

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

This post was brought to you by Qi Lai Feng. 

Whenever we talk about Vietnamese food, the first thing that comes to mind is a cuisine that boasts complex heady aromas of fresh herbs and robust flavours that pack a punch yet remain light on the palate.

An amalgamation of fresh and exotic flavours hailing from various regions of Vietnam, newly-established Paper Rice aims to give diners nothing short of the real taste of Vietnam. This new concept by Arteastiq Group—you may know them for their stellar range of brewed teas and art jam spaces—sees a collaboration of colossal proportions, tying in the skillsets of Arteastiq’s award-winning Executive Chef Yip and Vietnamese-born Chef Minh.

Officially opening its doors at Changi City Point on 30 November 2018, Paper Rice takes diners through Vietnam’s rich gastronomic history encompassing the cuisine’s signature clean, exotic and robust flavours. Think nostalgic classics such as the hearty pho, smoky street-style grill and Vietnamese drip coffee, as well as other traditional and uncommon Vietnamese delights.

As part of their launch, you get to enjoy Saigon Export beers at just S$2 and 50% off Kirin beers with any purchase of food from 30 November to 31 December 2018. The best part? That’s probably the least exciting promotion the restaurant has in store. Make sure to read till the end of this article for more details.

STARTERS

Offering a pretty decent selection of starter dishes, these are what we advise you to start with to give you a more restrained introduction to the courses to come.

Vietnamese spring rolls are a must and on their menu, they have more than just the conventional spring rolls available. Feeling undecided? Consider their Spring Rolls Platter. heFeaturing 4 different kinds of spring rolls, the platter comes with two dipping sauces accompanied by rice noodles and greens.

PHO

A quintessential Vietnamese dish, the pho provides hot and meaty comfort in a nutritious bone broth.

At Paper Rice, you can choose from 5 different variations of pho originating from different parts of Vietnam. Apart from meat toppings such as beef, chicken, and pork, Paper Rice also offers a vegetarian option. Regardless of which you choose, each bowl of pho boasts silky rice noodles soaked in a flavourful broth which has been simmered overnight. Served with a heaping plate of crunchy leafy greens and various aromatic herbs, these aromatic bowls of comfort are certain to lift your senses.

RICE VERMICELLI

Rice vermicelli are essentially served dry, keeping the ingredients from becoming sodden. In the mouth, what you get is an ingenious combination of flavours accentuated by a vibrant dressing and exciting textures of beef slices, crunchy peanuts, bean sprouts and fresh herbs.

To bind it all together, stir in a tablespoon or two of fish sauce. One particular offering that we’re stoked to try is their Fresh Rice Vermicelli With Grilled Chicken.

BANH MI

On our recent visit to Ho Chi Minh City, we tried multiple delicious variations of this Vietnamese staple – the Banh Minh, and was thrilled to see this Vietnamese street food featured in Paper Rice’s menu.

Banh mi—which literally translates to bread—is made up of a toasted baguette stuffed with grilled meat and pickled vegetables. At Paper Rice, two classic Banh Mi is featured—the Grilled Pork Banh Mi and the Grilled Lemongrass Chicken Banh Mi.

MEKONG SPECIAL

The restaurant’s ‘Mekong Special’ features a selection of specialty dishes hailing from the Mekong region of Vietnam which has been known for its more pronounced flavour profiles and unique ingredients.

The Deep Fried Seabass with Spicy Lemongrass Peanut Sauce and Signature Hand Pulled Chicken are among the many unique Mekong dishes that grace this section of the menu. A special curation, the dishes here aim to bring nothing but sheer authenticity from pasture to plate.

EGG COFFEE & VIETNAMESE-STYLE HIGH TEA

To round out the entire experience, be sure to order up a cup of hot Vietnamese Egg Coffee. Every sip rewards the tongue with a frothy, creamy foam that provides a subtle sweetness as well as a gentle nuance of egg, all working well to complement the intensely flavoured dark coffee.

An all-day dining destination, Paper Rice also offers Singapore’s first Vietnamese-style high tea set ($32++ for 2) featuring colourful traditional snacks, desserts and pastries served alongside your choice of Vietnamese coffee or Arteastiq’s signature teas.

As part of their opening promotion, diners get to enjoy authentic Vietnamese coffee at just S$1 (with purchase of any food items) from 2pm to 5pm on Mondays to Fridays until 31 December 2018.

GIVEAWAY OF A LIFETIME

In need of a getaway? Visit Paper Rice any time between 30 November 2018 to 31 Jan 2019, share about your dining experience on either Instagram or Facebook as well as post a review on Google or Tripadvisor and you just might stand a chance to win a free 3D2N trip to Danang, Vietnam.

If lounging on pristine beaches and visiting the Instagrammable Da Nang Golden Bridge at Ba Na Hills sounds like the perfect vacation for you, be sure to make a trip down on their opening day (30 November 2018) to stand a 10x chance of winning this prize!

Paper Rice
Changi City Point #B1-26/27
5 Changi Business Park Central 1
Singapore 138617
Tel: +65 6443 1261
Daily: 11am – 10pm
Nearest MRT Station: Expo

This post was brought to you by Paper Rice. 

Love Korean chicken and fast food? Well if you do, we have great news for you because No Signboard Holdings is bringing in eateries under the South Korea-based Mom’s Touch Chicken and Burger brand to Singapore and Malaysia.

For those of you who are not familar with the brand, Mom’s Touch Chicken and Burger is a popular fast food chain with around 650 stores in South Korea.

The company’s adorable name stems from their belief that food made the same way as a mother would for her family is always the best.

Photo Credit: Mom’s Touch

Mom’s Touch mainly specialises in fried chicken wings, chicken burgers and hamburgers. Their all-time popular wings come in a variety of mouthwatering flavours such as spicy, chilli pepper, honey, garlic, onion cheese and curry.

What makes Mom’s Touch great is also the fact that they do not use trans fat oils or monosodium glutamate in any of their products, so you know that you are getting some great quality food.

The first of these stores will be opened in Malaysia in 2019, with another seven stores to be opened in different parts of both Singapore and Malaysia within the first three years of the agreement.

So, for all our fried chicken fans out there, get ready to sink your teeth in some solid Korean fried chicken real soon!

Occupying floors 25 to 39 of the Duo Tower and towering over the beautiful Kampong Glam enclave is the latest lifestyle hotel brand, Andaz Singapore. Boasting marvellous skyline views and a sensational snippet into Singapore’s vibrant dining scene is Alley on 25, an immersive novel dining concept that shares the hotel lobby of Andaz Singapore.

An F&B destination in its own rights, you’ll find various different restaurant concepts, a bar and a lounge that cohesively share the space; each of them with its own identity and no two concepts are alike. It is like stepping into a different world despite being in the same zone; it is one enthralling alley.

Inspired by Singapore’s vast and fluid dining culture, tuck into a splendid array of edible delights from hearty stews and family-style roasts from The Green Oven, charcuterie, a variety of cold dishes and locally-inspired desserts from Icehaus, to rustic modern Asian fare from Smoke & Pepper.

The truth of the matter is, whichever dining concept you choose to dine at, you can be certain that the impeccable service standard at any of their 5 restaurant concepts will have you feeling pampered from head to toe, and leave your taste buds sufficiently satisfied. Here’s every reason why Alley on 25 should be on your go-to list.

ICEHAUS

Icehaus—the all-day dining restaurant at Alley on 25—offers cold cuts, sustainable seafood, heirloom salads and locally-inspired desserts.

During lunch, Icehaus has a semi-buffet lunch concept whereby you can opt for the full spread of edible delights for only S$18++/ pax. Tuck into the likes of freshly baked bread from the local bakery, Tiong Bahru Bakery, a well-stocked salad bar, as well as unlimited amounts of charcuterie, cheese, soft-serve ice cream and iced tea.

Guests hankering for a light yet satisfying desserts can also opt for Icehaus’ famous desserts that beautifully encompass the elements of local street sweets but with a modern approach.

We are huge fans of their Pandan Chiffon Cake (S$14++) as well as their Andaz Chendol Pop (S$10++). The former really took us by surprise with its heady pandan aroma and decadent yet light mouthfeel, and the latter in itself was such a joy to eat (and look at).

The Andaz Chendol Pop consists of gula melaka coconut ice cream, red bean caramel and pandan white chocolate—all of which work wonderfully well together to form the ultimate treat.

AUNTIE’S WOK & STEAM

Meandering down the alleyway, guests will surely be drawn to the sounds of clanking metal and a strong scent of stir-fried delights wafting through the air courtesy of Auntie’s Wok and Steam. The restaurant emulates Singapore’s zichar scene but with a hint of Szechuan influences thrown into the mix.

The result? An array of hearty zichar-style dishes that pack massive flavour, heady wok hei and a fiery kick.

Diners can also look forward to a smorgasbord of dim sum offerings in addition to classic rice and noodle dishes.

A variety of the signatures from Auntie’s Wok and Steam include Double Boiled Beef Short Rib (S$22++) that comes with hand-stretched egg noodles and a spicy Szechuan broth, Jiao Zi Dumplings (S$12++ for 6 pieces) as well as Organic Fried Rice (S$18++) that comes with massive chunks of crab meat.

PLANCHA’LAH!

Currently available for dinner service only, Plancha’Lah! is where one can find a multitude of premium ingredients spanning from all corners of the Pacific Rim—from Japan to as far as South America—all expertly prepared by a team of seasoned teppanyaki chefs.

The live culinary theatre that features an open flat top, also known as a plancha is a true spectacle to behold.

Combining both the precision and sophistication of Japanese teppanyaki techniques and a wide array of international dishes such as Hokkaido Scallops, Grass-fed Black Angus Tenderloin and Patagonian Toothfish, what diners can expect is no less than culinary finesse with a hint of dramatic effect.

We absolutely love their Patagonian Toothfish “en papillote” (S$42++) and their Grass-Fed Black Angus Tenderloin (S$35++), both of which boast a superb sear before being tossed around with a combination of seasonal root vegetables.

And what better way to round off our meal than with their must-try Pineapple Flambé (S$15++). Perfectly seared on the flat top with lots of clarified butter before being a shot of tequila is added for an added kick (and dramatic effect), this savoury-sweet dessert is literally the best thing one can have after a hearty meal.

SMOKE & PEPPER

Dishing out primarily Asian-focused fare with a touch of modernity, Smoke and Pepper impresses with not just their stellar interior furnishings, but with their food as well. Perhaps the largest dining destination at Alley on 25, this humble restaurant entices with its barbecued specialities that are prepared over an open-fire grill.

Dig into the succulent likes of their Black Angus Beef Burger (S$18++), Grilled Squid (S$18++) that comes served with shiso peppers and a green chilli dressing, Black Angus Beef Skewers (S$35) and more!

THE GREEN OVEN

For those who crave all things homey, comforting and meaty, The Green Oven works up the ultimate treat. This restaurant is where one can tuck into a myriad of classic international fare, prepared from the heart of the kitchen, that is within the confines of the restaurant’s massive green-colour Beech oven.

Look forward to comfort dishes such as Roast Black Figs (S$18++), Whole Spring Chicken (S$ 35++)—cooked in a claypot along with bacon lardons, baby potatoes, rosemary and thyme—,Braised Osso Buco–a Milanese staple—and not forgetting their oh-so-glorious Lobster Mac & Cheese (S$35++)

These homey, soul-warming dishes are a favourite among many and will definitely delight every palate.

NEW EXTENDED “LAZY BREAKFAST”

Too tired to wake up for brunch on weekends? Now, you can sleep in and still have an awesome breakfast/brunch meal at Andaz Singapore! Alley on 25 just launched their new “Lazy Breakfast” from 11.30am to 2.30pm daily, priced at just S$35++ per pax (Child S$17.50++). You can enjoy unlimited offerings at their breakfast buffet spread, including one a la carte dish of your choice. For another S$35++, you can enjoy free-flow Proseccos, wines and draught beer.

A la carte items include Eggs Benedict, Steak and Egg prepared with Australian Sirloin, Breakfast Burger, Smoked Salmon Bagel, Breakfast Quesadilla and Grilled Pastrami & Cheese Sandwich. Besides the a la carte dish, stuff yourselves with their huge variety of items in the buffet spread that features pastries from Tiong Bahru Bakery, gluten-free cereals and even Asian dishes such as congee and dim sum.

Alley on 25
5 Fraser Street, Level 25
Andaz Singapore
Singapore 189354
Daily: 6.30am – 10pm
Nearest Station: Bugis

This post was brought to you by Andaz Singapore.

Red Holic is where lovers of Korean food can settle in for some of the tastiest tteokbokki around. Helmed by the same folks behind Super Star K, this cosy joint boasts a myriad of home-style Korean stews, dumplings and other tasty delights that go well with beer or soju.

Red Holic specialises in comforting Korean food in the likes of classic tteokbokki, ramyeon and Korean street snacks. While their menu is pretty selective, this Korean eatery does make for a nice pit stop for a quick snack on the go or for your friends and yourself to retire to over drinks after a hard day’s work.

Kick start your meal with one of Red Holic’s Giant Mandus (Korean dumplings). Red Holic serves a selective variety of this classic Korean street snack at a relatively affordable price per piece.

We opted for the Giant Kimchi Mandu (S$1.80++ per piece) and each piece came steaming hot and stuffed with generous amounts of kimchi, minced pork and glass noodles.

While the variety of textures, flavours and tongue-tingling heat surprised us in some way, we would have much preferred if it was less dry.

If you are tired of drooling over the Jjajangmyeon you often see in Korean dramas, hop over to Red Holic and order up a portion of Jjajang Tteokbokki that will satisfy any of such cravings.

The Crispy Chicken Jjajang Tteokbokki (S$27.80++) comes with Korean ramyeon noodles, quail eggs, 2 pieces of fried mandu, tteokbokki and pieces of diced up chicken thighs that are deep-fried to a nice golden brown.

The Jjajang sauce was mildly sweet and savoury with a slight spicy kick to it, which we felt went pleasantly well with the tteokbokki and ramyeon. The fried chicken arrives tender on the inside and crisp on the outside but we suggest you finish them up quickly before they turn soggy.

If you’re a fan of spicy food, don’t beat around the bush and head straight for the Red Holic Tteokbokki which comes with a broth that is equally as sweet as the Jjajang sauce, but with a fiery element that will impress.

The Red Holic Beef Brisket Tteokbokki (S$28.80++) can feed 2 to 3 people nicely given its size. Similar to the Crispy Chicken Jjajang Ttekbokki, this dish gives you the best of both worlds as it comprises both ramyeon as well as their signature Tteokbokki. Carbs aside, this dish will fill you up with the beef brisket, fried mandu as well as glass noodles too!

Tanjong Pagar may be home to plenty of Korean restaurants—this area is known to be Singapore’s ‘Little Korea’ after all—but what makes Red Holic stand out is their exceptional tteokbokki which are undeniably one of the best that we tried.

And while Red Holic’s menu is rather limited, they definitely deliver when it comes to quality. Should you wish to indulge in inexpensive and hearty Korean fare that is not overly pretentious, Red Holic is a great place to consider.

Red Holic
88 Tanjong Pagar Road
Singapore 088509
Tel: +65 6224 1064
Daily: 11.30am – 2am
Nearest Station: Tanjong Pagar