Established in in 1971 at the former Mandarin Singapore (now known as Hilton Singapore Orchard), Chatterbox is a Singaporean institution known for their legendary Mandarin Chicken Rice.

Chatterbox has recently reopened after a major renovation and it has transformed from a coffee house in a 5-star hotel to the go-to dining destination for top-notch local food in a beautiful space which is suitable for all occasions.

Regulars to Chatterbox will be pleasantly surprised by the new beautiful interior which is totally different from the old Chatterbox.

Executive Chef Liew Tian Heong has been with the restaurant for over three decades and he and his team have done an excellent job with the menu.

Mackeral & Crab Otah-Otah

BBQ King Prawns

Sea Perch with Burnt Green Chilli

Other than retaining the signature dishes that Chatterbox is known for, they have also added many new dishes—including BBQ King Prawns, Mackeral & Crab Otah-Otah, Sea Perch with Burnt Green Chilli—to the menu that are worth trying.

Nobody comes to Chatterbox without ordering the legendary Mandarin Chicken Rice which comes with tender-boiled free-range chicken that is so juicy and succulent. They have reduced the prices slightly and an individual portion of chicken rice is priced at S$25. You can also order a Half Chicken (S$38) and Whole Chicken (S$72) for sharing.

If we could only pick one dish (other than the chicken rice), it would be the Seafood Hokkien Mee. Executive Chef Liew uses additional lobster shells to boil the broth (on top of prawn shells) and the result is a robust and super flavourful broth.

The ‘wet’ Hokkien Mee comes with fresh Ang Kar prawn, squid, scallop and pork belly. This is the best Hokkien Mee you can get from a restaurant.

The new space also has a gorgeous bar and it has an impressive list of cocktails, wines and drinks that are curated by their new GM, Kelvin Tay (who used to be the GM of The White Rabbit and the Group Sommelier Mentor of The Lo & Behold Group).

Chatterbox
333 Orchard Rd, #05-03 Hilton
Singapore 238867
Tel: +65 6831 6291

A highly celebrated stalwart in the Chinese dim sum scene here in Singapore, Red Star Restaurant is one that needs no introduction.

Here is where one can relish in a large selection of dim sum goodies be it steamed or fried and have them served to you table-side via food trolleys—the traditional way. Standing as one of the few Chinese restaurants left in Singapore (or at least the only one we know about) that still serves dim sum this way, Red Star Restaurant is a gem that many loyal patrons, new and old, hold dear.

If you’d like to experience proper Cantonese dim sum dining the traditional way, then Red Star Restaurant is where it’s at.

No dim sum meal is complete without a basket full of steaming hot char siew bao, and while the ones served here are slightly bigger than the average bao, we were a tad disappointed with how it turned out.

Their char siew bao is nice and soft with a sweet, doughy aroma, however, the filling—an amalgamation of both lean and fatty components of pork—was very little and we found ourselves loading up on more bao than actual filling.

Flaky on the outside with an outer crust that’s buttery but not too thick, the BBQ Pork Pie—otherwise referred to as Char Siew Soh—is one item that we got as well.

The pork filling was sweet and meaty, bearing a milder flavour in comparison to its stickier, diabetes-inducing cousins.

When dining at Red Star Restaurant, the Ha-Kau is a popular pick among the crowd, however, we were not really impressed seeing as to how it arrived at our table, overturned and in a mess. The skins were all punctured and the dumplings all stuck to the basket—probably a result of oversteaming.

A hit among the crowd, their Egg Tart  is one of the fastest items to go. The egg custard is velvety and boasts a sweet, fragrant vanilla note and the crust that holds it all together is a delicate pastry that flakes upon the lightest touch.

A simple porridge dish, their Century Egg Porridge comes with a decent portion of pork slices and bits of century egg.

A rather unusual item yet one that the ladies persistently told us to try was the Jin Long Ji. What it is is essentially chicken skin that’s stuffed with a prawn paste and deep-fried. Satisfyingly crispy, the dish had a mild prawn flavour but other than that it didn’t really impress us.

Chee Cheong Fun is one item you’re most likely to see taking up residence on most of the tables around you. Available fillings include prawn, scallop and char siew—all of which are just as good.

All in all, Red Star Restaurant is a place that we highly recommend if you’re keen on having an all-rounded, authentic traditional dim sum eating experience but where price and quality of their dishes is concerned, you could probably do better at many other dim sum restaurants in Singapore.

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

A family-run restaurant, Moi Lum is one of Singapore’s few surviving heritage Chinese restaurants and a gem amongst those who value good quality, home-style Cantonese cooking. Many of us—or at least members of the foodie community—would have eaten or even celebrated a reunion there once before.

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

Unfortunately, their 99-year run has come to an end. On 15 March 2019, the restaurant will officially be closing its doors, meaning to say that if you haven’t yet tried their food, then you really really should.

Founded in the early 1920s, the restaurant has paved the way for Cantonese cooking in Singapore, allowing it to prosper in an otherwise saturated society. Moi Lum brings traditional food but with certain contemporary twists to keep up with rising trends.

Among their repertoire of Cantonese dishes, the one dish that you absolutely must try is their Majestic Roast Chicken. The outer skin is crispy and paper-thin, and the meat is tender, fresh and succulent beyond compare.

15 March 2019, that’s how little time you have left to try one of Singapore’s most iconic heritage restaurants so pick up your phones and start dialling to make a reservation.

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

Fried rice is comfort food for the soul. Period. Who can resist a steaming plate of that fragrant goodness? However, despite it being one of the simplest dishes to put together, it takes a great deal of skill for one to be able to create the perfect dish of fried rice.

And what do we mean by that? Some basic criteria we have would be that the dish cannot be too oily, the rice has to be fluffy and charred just right, and there has to be the right balance of ingredients and rice.

While homemade versions will get you by, they most certainly aren’t memorable. Here, we have a list of our top 12 places that sell incredible fried rice in Singapore that we wish home economics class taught us back in school.

BAAN YING

Harnessing the salty and distinct flavour profiles salted egg, Baan Ying has managed to take regular fried rice and transform it into something totally mind-blowing. Their Pork Belly Fried Rice With Salted Egg strikes the perfect balance of flavours, textures and has a prominent note of wok hei.

We love how the salted egg yolk chunks were embedded evenly in the rice allowing every bite to fill your mouth with generous bits of salted egg. That’s not all, aside from the masterfully prepared fried rice, the crispy chunks of pork belly were pretty darn delicious as well.

103 Irrawaddy Road
#02-07, Royal Square At Novena
Singapore 329566
Tel: +65 91117852
Daily: 11am – 3pm, 6pm – 10pm
Nearest Station: Novena

CRYSTAL JADE LA MIAN XIAO LONG BAO

Crystal Jade La Mian Xiao Long Bao is a place that most, if not all Singaporeans are familiar with. Their signature dishes, just as their name states, are xiao long bao and la mian. However, we discovered that they serve pretty solid fried rice here as well!

The portion size of their fried rice (S$10.80) is pretty generous, with one plate being enough to feed two people generously. The fried rice has bits of prawn, chicken and ham embedded in it, which added lots of flavour to the rice.

391 Orchard Road #04-27
Ngee Ann City Singapore
Tel: +65 62381661
Daily: 11am – 10pm
Nearest Station: Orchard

Photo Credits: Paragon 

DIN TAI FUNG

Din Tai Fung boasts one of the most delicious fried rice in Singapore, hands down. We don’t know how they do it, but there is something magical about their fried rice recipe that keeps us coming back for more!

Every one of Din Tai Fung’s fried rice dishes consists of their very basic egg fried rice. They always manage to keep their rice light and fluffy without it losing its amazing taste and fragrance. Their basic egg fried rice is a favourite, and their pork chop fried rice is great too, but our absolute favourite has to be their shrimp fried rice. 

Din Tai Fung
30 Tai Seng Street #01-02 Breadtalk IHQ
Singapore 534013
Tel: +65 67020060
Daily: 11am – 9.30pm
Nearest Station: Tai Seng

Photo Credit: Imperial Treasure

IMPERIAL TREASURE NAN BEI RESTAURANT 

Imperial Treasure Nan Bei is a great place to go to for some solid Chinese cuisine, and one of their more popular dishes here is their Fried Rice with BBQ Pork & Shrimp in Yang Zhou Style.

Their fried rice is incredibly colourful and is speckled with yummy ingredients such as cubes of char siew, shrimp and green onion. The rice is fluffy and is not too oily. Due to the myriad of ingredients used in creating this dish, the rice is well flavoured and very savoury. You can eat a whole plate of it on your own!

Ngee Ann City
391 Orchard Road, #05-12/13/14
Singapore 238874
Tel: +65 67381238
Mon to Sat: Lunch (11am – 5pm), Hi-Tea (2.30pm – 5.30pm), Dinner (5.30pm – 10pm)
Sun & PH: Lunch (10.30am – 5pm), Hi-Tea (2.30pm – 5.30pm), Dinner (5.30pm – 10pm)
Nearest Station: Orchard

Photo Credit: Jumbo Seafood

JUMBO SEAFOOD

Jumbo is famous for their Chilli Crab—that’s a given—, but did you know that they also serve up a pretty incredible plate of fried rice as well?

Their Supreme Fried Rice with Seafood comes in incredibly generous portions that are great for sharing with friends and family. The rice is well cooked and not too oily, and we love how there are chunks of juicy prawns embedded in the rice, adding another element of flavour and texture to the dish.

East Coast Seafood Centre
1206 East Coast Parkway, #01-07/08
Singapore 449883
Tel: +65 64423435
Mon to Fri: 5pm – 11.45pm
Sat, Sun & Public Holidays: 11.30am – 12am
Nearest Station: Bedok

Photo Credit: Paradise Dynasty 

PARADISE DYNASTY LEGEND OF XIAO LONG BAO 

Paradise Dynasty’s simple plate of Shanghai Fried Rice may not look much, but we promise you that it tastes much better than it looks.

The overall dish was surprisingly much lighter than we thought it was, and it was not too oily or salty. Each grain of plump rice is generously and evenly coated with egg, and the rice had a good mix of meat bits in it, giving it great texture and flavour.

435 Orchard Road
#01-18 Wisma Atria
Singapore 238877
Tel: +65 6219 3931
Nearest Station: Orchard

PEACH GARDEN

Peach Garden has a wide array of delicious Chinese foods that make our mouths water at the sight and smell of it. One of our favourite dishes here definitely has to be their Fried Jasmine Rice with Pork Floss and Dried Scallop.

The fried rice is very light, fluffy and fragrant. We love the addition of pork floss and on top the bed of rice as it adds a nice, savoury touch to the dish. We also love how fried rice is presented in a pineapple—it adds a nice touch to the dish.

Peach Garden @ Hotel Miramar
Level 3 Hotel Miramar, 401 Havelock Road,
Singapore 169631
Tel: +65 67363833
Daily: 11am – 3.30pm, 6pm – 10.30pm
Nearest Station: Clarke Quay and Chinatown

RUYI

Ruyi sells a large array of affordable yet delicious Chinese food, and it certainly leaves one spoiled for choice. However, our go-to dish here has to be their classic fried rice. The Ruyi Fried Rice may look simple like any other fried rice out there, but looks can be deceiving, and we promise you that this fried rice is much better than it looks.

Each grain of rice is evenly coated with egg, and the texture of the rice is incredibly fluffy and fragrant. Their plump, juicy prawns add a great touch to the dish, as well as give the dish a nice seafood flavour—did we mention they’re open 24-hours too?

Sentosa Gateway, #B1-222/223
Resorts World Sentosa
Singapore 098138
Tel: +65 68846613
Daily: 24-hours
Nearest Station: Harbourfront 

Photo Credit: Tripadvisor

SUSHI TEI

For a completely different fried rice experience, you should check out Sushi Tei’s Kani Ikura Fried Rice. If you’re like us and you love ikura (salmon caviar), you definitely need to check out this dish for a whole new experience!

The rice of this is evenly coated with delicious egg and has a slight wok hei taste to it and the ikura served on top really completes the dish. Each ikura is plump, juicy and fresh, and we love the popping sensation it makes when we bite into it.

West Coast Plaza
#01-87 West Coast Road
Singapore 127371
Tel: +65 67750012
Daily: 11am – 10pm
Nearest Station: Clementi

Photo Credit: Bksoo

TAMPOPO

Tampopo is one of our go-to places for great Japanese food, and one of our favourites has to be their Black Pig Truffle Fried Rice.

The rice is generously and evenly coated in black, murky truffle, making the dish look slightly unappealing. However, just a whiff of that aromatic truffle will have your mouth watering. The truffle here also really complements the pork bits really well, creating an overall incredibly appetising dish that will make you want to come back for more.

Ngee Ann City
391 Orchard Road, B2-33
Singapore 238872
Tel: +65 62352318
Tel: 11am – 10pm
Nearest Station: Orchard

Photo Credit: Ice Blossom

TIAN BAO SZE CHUAN 

The fried rice served here is pretty underrated, and if you’re looking for some solid Chinese fried rice to satisfy your cravings, this Tian Bao Sze Chuan is a good option.

Their seafood fried rice is light, fluffy and fragrant, and is not too oily or salty. They are very generous with the amount of squid and prawns used, and with each spoonful of rice, you get a nice amount of seafood in it, giving the dish a nice flavour and good bite.

Ngee Ann City
391 Orchard Road, #05-06/07
Singapore 238872 |
Tel: +65 67344216
Daily: 11.30am – 9pm
Nearest Station: Orchard

Photo Credit: Xin Wang Hong Kong Cafe

XIN WANG HONG KONG CAFE

One of Xin Wang Hong Kong Cafe’s signature dishes is their Signature Stir-Fried Rice, which has been crowned their customers favourite since day one. And it’s not surprising why—their fried rice is some really good stuff!

The fried rice has an extremely robust wok hei taste which gave the dish a lot of flavour and character. They are also incredibly generous with their seafood and meats, and each spoonful of rice will definitely have a bit of each in it.

Tiong Bahru Plaza
302 Tiong Bahru Road, #02-109/136
Singapore 168732
Tel: +65 62079646
Daily: 11am – 10pm
Nearest Station: Tiong Bahru

Capturing authenticity in both its appearance and cuisine, Lao Beijing in Velocity@Novena Square is where you’ll more than likely find well-executed Northern Chinese fare in the form of exquisite fish dishes, noodle dishes as well as an array of juicy dumplings. Famed for their xiao long bao and famous customisable popiah, the restaurant has bagged numerous awards over the years and sees a constant flood of loyal patrons daily.

A favourite venue for family dining and cosy gatherings, the restaurant enthrals with their contemporary approach to traditional classics. Take their highly acclaimed Signature Beef Noodle for instance that features 3 delectable soup base varieties, or even Signature Grilled Fish with Tomato Broth that paints a fresh new look on the traditional ‘kao yu’ dish of Southwest China.

Besides its Signature Dishes, the restaurant also presents diners with 7 intriguing new dishes. These are set to wow the palates of customers old and new. If you haven’t dined at Lao Beijing before, you’re completely missing out. If you have, there is no reason to not go back again for more affordable, mouth-watering food that’s great for communal dining!

SIGNATURE DISHES

Some folks may shun the idea of eating with their hands, but we absolutely love it. Doing so provides us with a heightened sensory experience and it just makes food taste better (if that even makes sense).

Which is why when it comes to Lao Beijing’s two stellar DIY dishes—signature Lao Beijing Famous Popiah (S$28++) and Lao Beijing Crispy Skin Roast Duck (S$60++ for a whole duck)—we get really excited. Not only do they look and taste divine, they require some elbow grease as well.

Every single component from the individual popiah skin to the star attractions and even the various ingredients are done to perfection. The turnips are tender and cooked to the right consistency and the roast duck is fragrant, succulent and delectable.

A stunning centrepiece and one that is as gorgeous as it is delicious, the Signature Grilled Fish with Tomato Broth (S$68++) is what you totally have to try.

Prepared in pretty much the same way as many cities in China, the colossal fillet of fish is first grilled separately before being placed in a large rectangular pot alongside fresh vegetables, enoki mushrooms and pineapples.

Once it reaches the table, a piping hot tomato broth would then be doused over top, cooking the vegetables, heating up the fish and at the same time, imparting its sweet, umami-packed qualities onto every single ingredient.

Another fish dish that had us diving in for seconds and thirds in a hurry was the Braised Fish with Pickled Cabbage and Chilli (S$24++). With its slight sour tang, gentle amount of heat and refreshing clarity, this dish was easily one of our favourites of the entire spread.

Pickled in-house, the cabbage takes on a rather sourish appeal but is well balanced with both salty and sweet notes. Having been braised over a period of time, the fish slices take on a warm and refreshing flavour whilst retaining its structure really well.

Arguably one of Lao Beijing’s most popular dishes is the Xiao Long Bao (S$10++ for 10 pieces). Expertly hand-moulded and served piping hot every time, every bite comes with the promise of luxury in the form of a rich, savoury pork broth that washes over the palate nicely. Spoon over a drop or two of plum vinegar and a few slivers of ginger, and that is happiness right there.

To complement those potstickers, why not order up a serving of the restaurant’s prided Beijing-Style ‘Zhajiang’ Noodle (S$10++)? Essentially a savoury and fragrant noodle dish consisting simply of soybean paste, julienned vegetables and stir-fried ground pork, this top-seller is great for if you’re looking for something mild yet filling.

Perhaps one of the most underrated yet tasty side items you can possibly get is the Zhenjiang Pork Ribs (S$18++). Deep-fried to golden perfection before being coated in a luscious, sweet sauce and topped with sesame seeds, this dish is one that begs to be eaten with white rice.

You’d be silly not to order up a bowl of the Original Beef Noodle with Triple Treasure (S$18++). Featuring a beefy trinity of brisket, tendon and tripe, alongside springy hand-pulled noodles and a hearty broth, this bowl is undeniably one of the most comforting delights around.

This flavour bomb comes in three different varieties of soup base: original, spicy and tomato broth.

NEW DISHES

Adding on to Lao Beijing’s stellar repertoire of quality favourites is 7 new dishes. This gives you another reason to visit the restaurant!

KUROBUTA PORK SERVED ON SIZZLING HOT PLATE

Dazzling in both the theatrical element that comes along with it, as well as its addictive flavour is the Kurobuta Pork served on Sizzling Hot Plate (S$24++). Served sizzling on a hot plate, before being flambéed, this dish is a sight to behold.

The Kurobuta itself was incredibly tender and the sticky sauce that envelops it is sweet and savoury with a tangy, almost vinegar-like kick.

STEAMED ‘SOON HOCK’ WITH  PICKLED CHILLI

If you’re looking for a sharing dish, our recommendation is to opt for the Steamed ‘Soon Hock’ with Pickled Chilli (Market Price).

The overly generous topping of red chilli may intimidate at first, but the pickling process—to our greatest relief—does take the fiery edge off the chilli, resulting in a tangy, almost sweet concoction that complements the freshly steamed fish beautifully.

BRAISED SUPERIOR FISH MAW AND MUSHROOM

For the ladies who fancy something jam-packed with collagen, then perhaps the Braised Superior Fish Maw with Mushroom (S$48++ (S), S$58++ (M), S$68++ (L)) should sit right with you.

This classic Chinese dish is packed with skin-healing properties and is absolutely flavourful. Braised in a flavourful sauce for several hours, the fish maw acts like a sponge that not only becomes tender during the process but also soaks up all the intense sauce.

‘MALA’ SOFT-SHELL PRAWN

We were particularly thrilled to have a go at Lao Beijing’s new ‘Mala’ Soft-shell Prawn (S$28++); it not only looked majestic, it was also accented with one of our all-time favourite flavours—mala.

Essentially the same flavour components of the iconic cereal prawn but with a spicy accent to it, the dish really did taste as good as it looked. The outer layer was crispy, savoury, and the iconic mouth-numbing spice added a nice touch to the sweet prawn.

Both the Four Vegetable Delicacies with ‘Huai Shan’ (S$18.80++) and Homemade Black Beancurd with Wild Mushroom and Seafood (S$18.80++) were cooked using only the freshest seasonal vegetables and masterfully prepared to retain as much of its natural flavour and colour as possible, on top of a layer of solid wok hei flavour.

BRAISED RED-SPOTTED GROUPER WITH GINGER WINE

A hearty concoction of fresh grouper and an aromatic sauce, we were pretty darn sold by their Braised Red-spotted Grouper with Ginger Wine (S$36++). Infusing ginger and wine, the sauce took on a pungent and zesty appeal with a nice kick from the wine.

We really liked that they went with grouper among all other fish varieties as it really held its firmness well without crumbling.

Lao Beijing 
238 Thomson road
Velocity@Novena Square, #02-11/12
Singapore 307683
Tel: +65 6358 4466
Mon to Fri: 11.30am – 3pm, 5.30pm – 10pm
Sat, Sun & PH: 11am – 3pm, 3pm – 5pm, 6pm – 10pm
Nearest Station: Novena

This post was brought to you by Lao Beijing. 

Despite the vast array of cuisines available in our saturated food scene, the one we always find ourselves returning to and the very same one that delivers comfort like no other, is Chinese food.

From the concept of communal dining around a table with a lazy susan right smack in the middle to expertly executed dishes that never fail to delight—whether it’s a steamed fish or even hearty double-boiled soups—Chinese dishes are what we consider the truest form of comfort food.

Cantonese, Hokkien, Teochew or even the tastes of Sze Chuan, it doesn’t matter—they’re all darn delicious to us. If you are ready to dive into authentic Chinese cooking, here is our guide to 31 best Chinese restaurants in Singapore.

AUNTIE’S WOK & STEAM

Situated at Alley on 25 within Andaz Singaporesi is Auntie’s Wok & Steam, an elegant Chinese restaurant that whips up a decadent array of comforting Szechuan-inspired fare that is not to be missed.

What’s more, this is where you can relish the gorgeous skyline of our city whilst eating to your heart’s content. Be sure to get a portion of their Crispy Squid along with a comforting bowl of Double Boiled Beef Short Rib Noodles!

5 Fraser Street
Level 25 Andaz Singapore
Singapore 189354
Tel: +65 6408 1288
Daily: 12pm – 10pm
Nearest Station: Bugis

BLUE LOTUS CHINESE EATING HOUSE

Bringing new age Chinese cuisine to the forefront Singapore’s dining scene, Blue Lotus Chinese Eating House at Quayside Isle is one that constantly pushes boundaries and experiments with a myriad of flavours, artfully blending them to present classic dishes in a contemporary way.

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.

31 Ocean Way
#01-13 Quayside Isle
Singapore 098375
Tel: +65 6339 0880 / +65 6910 0880
Mon to Fri: 6pm – 10pm
Sat & Sun: 11.30am – 3pm, 6pm – 10pm
Nearest Station: Harbourfront

CRYSTAL JADE GOLDEN PALACE

Boasting elegance with a touch of sexiness, this is one place you should definitely pay a visit to should you find yourself craving exceptional Chinese cuisine. There are no quirks nor fancy innovations here and that’s precisely why we love it.

290 Orchard Road,
#05-22 Paragon Shopping Centre
Singapore 238859
Tel: +65 6734 6866
Mon to Fri: 11.30am – 3pm, 6pm – 10.30pm
Sat: 11am – 3pm, 6pm – 10.30pm
Sun: 10.30am – 3pm, 6pm – 10.30pm
Nearest Station: Orchard

FOREST

Helmed by one of Singapore’s most highly esteemed chefs, Chef Sam Leong, Forest at Resorts World Sentosa astounds with its traditional Chinese dishes that boast Western-inspired presentation and flair.

This is one spot to pamper yourself should you desire a proper fine dining experience coupled with the authentic taste of Chinese cooking.

8 Sentosa Gateway
Level 1 Equarius Hotel
Resorts World Sentosa
Tel: +65 6577 7788
Daily: 7.30am – 10.30am, 12pm – 2.30pm, 6pm – 10.30pm
Nearest Station: Harbourfront

GOLDEN PEONY

Golden Peony is an award-winning upscale Chinese restaurant located on the third level of Conrad Centennial Singapore Hotel. The fancy establishment is helmed by celebrated Hong Kong native Chef Ku Keung who never fails to deliver perfection with his various takes on Cantonese classics.

2 Temasek Boulevard,
Conrad Centennial Hotel Level 3,
Singapore 038983
Tel: +65 6432 7482
Daily: 11.30am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Esplanade / Promenade

HAI TIEN LO

A stalwart in the local dining scene, Hai Tien Lo at Pan Pacific Singapore sets high standards for quality Cantonese cuisine and remains one of the best Chinese restaurants in Singapore.

Offering a plethora of gorgeous dim sum items as well as soul-boosting dishes, this is one restaurant that you can go for a fine yet casual luncheon with your business associates or even to celebrate a dear one’s birthday.

7 Raffles Blvd,
Singapore 039595
Tel: +65 6826 8240
Daily: 11.30am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Esplanade / Promenade

HUA TING

Established in 1992, Orchard Hotel Singapore’s signature restaurant Hua Ting has built a firm reputation as one of the top Cantonese fine dining restaurants in Singapore. Many spirits were shaken at the news of its closure some months ago but finally, after an extensive four-month facelift, Hua Ting Restaurant returns with a sophisticated new look and an improved menu to match.

At the helm of this grande dame is Masterchef Chung Lap Fai, and along with his team of veteran Chinese chefs, a brand new menu is introduced—one that aims to impart traditional flavours in a contemporary fashion.

New to Hua Ting Restaurant’s menu is their Smoked Peking Duck infused with Aged Pu-Erh served with Yuzu Sauce. Aromatic, succulent and everything you could ever want in a Peking duck dish (and more), it is one of those dishes that you’ll find yourself hankering over for days.

Dishes that will rock your socks off include the Dong Xing Garoupa and Crispy Rice in Superior Stock as well as the Signature Baked Mango Chicken Tartlet—both of which are truly marvellous and unique.

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

IMPERIAL TREASURE FINE CHINESE CUISINE

Amongst all the Chinese cuisines out there, the Cantonese style is probably the most popular and diverse and Imperial Treasure Cantonese Cuisine is one such place where diners are never disappointed.

We’ve dined at Imperial Treasure Fine Chinese Cuisine many times over the years and the food is always consistently good.

10 Bayfront Avenue, Marina Bay Sands,
The Shoppes Atrium 2, L2-04, 018972
Tel: +65 6688 7788
Mon to Daily: 11.30am – 10.30pm
Nearest Station: Somerset

JADE PALACE SEAFOOD RESTAURANT

Despite its unassuming exterior, Jade Palace Seafood Restaurant at Forum the Shopping Mall is actually a hugely popular spot among customers because the food here is always consistent and delicious.

The claypot rice, in particular, is one of the best around and they also have one of the most impressive selections of wine around.

#B1-12, Forum The Shopping Mall
583 Orchard Road
Tel: +65 6732 6628
Daily: 11am – 3pm, 6pm – 11pm
Nearest Station: Orchard

LEI GARDEN

Lei Garden prides itself on creating high-quality, delicious and memorable Chinese cuisine. With exquisite new dishes regularly added to the menu, diners can enjoy a taste of crisp and delicate flavours in a fine dining experience that’s nothing short of unforgettable.

And having won a Michelin star in both 2016 and 2017, you know you can’t go wrong here.

30 Victoria Street,
Chijmes
Singapore 187996
Tel: +65 6339 3822
Daily: 11.30am – 3.30am, 6pm – 10.30pm
Nearest Station: City Hall

LI BAI CANTONESE RESTAURANT

Li Bai Cantonese Restaurant at Sheraton Towers Singapore is renowned for its exquisite Cantonese cuisine.

The dining concept here harkens back to the days of grand Emperors in ancient China, so you can expect fresh ingredients and premium nosh to give you a taste of how dining like royalty used to be like.

39 Scotts Road,
Sheraton Towers Singapore
Singapore 228230
Tel: +65 6839 5623
Mon to Sat: 11.30am – 2.30pm, 6.30pm – 10.30pm
Sun: 10.30am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Newton

LOKKEE

Located on the 3rd storey of Plaza Singapura is American-Chinese establishment Lokkee that is not just your ordinary Chinese restaurant. It is worth mentioning that the up-and-coming gourmet eatery is successfully pushing the boundaries of traditional Chinese cuisine – without compromising on key oriental ingredients – and introducing a tantalising variety of revamped Asian classics that will impress even the most discerning diners. Expect unique renditions of steamed baos, spicy Sichuan diced chicken and whatnot.

Lending flavours from all over the world, Lokkee exudes a subtle touch of the West, but its interior and food remain inherently Chinese. Our feast at Lokkee surprised us pleasantly from very start to the end, and we would gladly return in a heartbeat for the impressive food and sexy ambience.

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

MAN FU YUAN

Man Fu Yuan over at InterContinental Singapore has long seduced diners with its array of delectable Cantonese nosh that constantly evolves with the times. Their menu takes on a contemporary approach to fine Cantonese cuisine, suiting even the most discerning of modern palates.

But let it not be said that the restaurant totally ignores the classics, for that is where they excel most, so rest assured that they still serve perennial Cantonese dishes such as their Double-Boiled Chicken Consommé, Fish Maw, Conpoy as well as their acclaimed Smoked Kagoshima Pork Belly Char Siew.

The kitchen at Man Fu Yuan is helmed by none other than Executive Chef Eric Neo. Armed with decades of experience, a keen eye for detail and a knack for delving into the contemporary and the creative, what diners can expect is nothing short of grandeur from the interiors, the service and of course, the food.

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.

80 Middle Road,
Singapore 188966
Tel: +65 6825 1008
Mon to Sat: 11.45am – 3pm, 6.30pm – 10.30pm
Sun: 11am – 3pm, 6.30pm – 10.30pm
Nearest Station: Bugis

MIN JIANG

Located in the elegant Goodwood Park Hotel, the award-winning Min Jiang features a repertoire of popular Sichuan and Cantonese dishes, as well as a delectable dim sum selection, served on trolleys for lunch daily.

The fine dim sum restaurant has an ambience fit for any occasion—be it small weddings, business meeting and other social events.

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: Orchard

MITZO

Among the numerous Chinese restaurants in Singapore, Mitzo is by far the sleekest and sexiest around, and sitting along Orchard Road makes it a convenient spot to satisfy those dim sum cravings after all your shopping is done.

Everything is exquisitely handcrafted with premium ingredients, and their house signatures, namely the Mitzo Special Barbeque Pork—probably the best char siew in Singapore—and Black Truffle Crispy Roast Duck come highly recommended.

Level 4 Grand Park Orchard
270 Orchard Road
Singapore 238857
Tel: +65 6603 8855
Mon to Fri: 12pm – 2.30pm, 6.30pm – 10.30pm
Sat to Sun: 1.30am – 2.30pm, 6.30am – 10.30pm
Nearest Staion: Orchard/ Somerset

MOUTH RESTAURANT

Since 1988, Mouth Restaurant is the go-to restaurant in Singapore’s Chinatown for yum cha.

For dim sum, they offer a wide selection of 100 mouth-watering handmade dim sum including some of the talk of the town choices such as the Rainbow Har Gao, Squid Ink Char Siew Bun and the ever popular Liu Sha Bao.

22 Cross Street #01-61
China Square Central South Bridge Court ShopHouse,
Singapore 048421
Tel: +65 6438 5798
Mon to Fri: 11.30am – 3pm, 6pm – 10pm
Sat & Sun: 10am – 4.30pm, 6pm – 10pm
Nearest Station: Chinatown / Telok Ayer

ORCHID LIVE SEAFOOD

A dining experience at Orchid Live Seafood is akin to teleporting yourselves back in time. While the old-school seafood restaurant is tucked away in a remote corner of Sembawang, its inaccessibility has not deterred loyal customers from patronising it.

Nobody leaves Orchid Live Seafood without ordering the signature Lobster Porridge so if you’re looking to indulge, this is one dish you should definitely get.

1 Bah Soon Pah Road
Singapore 769959
Tel: +65 6756 0311
Daily: 11am – 11pm
Nearest Station: Khatib

PARADISE TEOCHEW

Embracing the roots of Teochew cuisine with an emphasis on natural flavours, light seasonings and fresh ingredients in its preparation of dishes, Paradise Teochew features a menu of over a hundred dishes of Teochew-style signatures coupled with an array of dim sum offerings.

The restaurant’s talented kitchen team is helmed by Hong Kong-born Executive Chef Cheng Fa Kwan who has been exposed to and cooking Teochew cuisine for the past 34 years!

6 Scotts Road, #03-04 Scotts Square,
Singapore 228209
Tel: +65 6538 0644
Mon to Fri: 11.30am – 3.30pm, 6pm – 10.30pm
Sat & Sun: 10.30am – 3.30pm, 6pm – 10.30pm
Nearest Station: Orchard

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—especially their tasty Baked Egg Tarts and Steamed Shanghai Xiao Long Bao.

65 Chulia Street
#33-01 OCBC Centre
Tel: +65 6535 7833
Daily: 11.30am – 3pm, 6pm to 11pm
Nearest Station: Raffles Place

ROLAND SEAFOOD RESTAURANT

The birthplace of Singapore’s iconic chilli crab, Roland Seafood over at Marine Parade is where anyone yearning for authenticity should definitely check out.

While many other restaurants prepare a slightly sweeter variation of chilli crab to cater to tourists and the general masses, Roland keeps it as real to its roots as possible by serving it up spicy.

#06-750, 89, Marine Parade Central,
Singapore 440089
Tel: +65 6440 8205
Mon to Sat: 11.30am – 2.30pm, 6pm – 10.30pm
Sun: 11am – 2.30pm, 6pm – 10.30pm
Nearest Station: Eunos

SI CHUAN DOU HUA (PARKROYAL ON KITCHENER ROAD)

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.

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—both of which are part of their lineup of 18 new offerings that showcase the very best of Jiangnan Cuisine.

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

SONG GARDEN

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.

122 Middle Road
Mercure Singapore Bugis
Singapore 188973
Daily: 11am – 10pm
Nearest Station: Bugis

SWATOW SEAFOOD RESTAURANT

Nestled in the heartland area of Toa Payoh, Swatow Seafood Restaurant is an old-school restaurant that gives us all that sense of familiarity the second we step foot inside.

Besides their array of seafood dishes—that we love too—they also offer handmade Hong Kong-style dim sum in the day.

181 Toa Payoh Lorong 4, #02-602
Singapore 310181
Tel: +65 6363 1717
Daily: 8am – 10.30pm
Nearest Station: Toa Payoh

TASTE PARADISE

Hailed as one of Singapore’s best Chinese restaurants, Taste Paradise is a favourite establishment amongst discerning diners.

Treat yourselves to Taste Paradise’s sumptuous dim sum and do make it a point to allocate stomach space 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: 11am – 3pm, 6pm – 11pm
Sat to Sun: 11am – 4.30pm, 6pm – 11pm
Nearest Station: Orchard

TEOCHEW TRADITIONAL STEAMBOAT RESTAURANT

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.

From now until 31 Oct 2018, quote ‘ladyironchef’ to enjoy these promotions (for customers who dine in only) upon making reservations:

- 30% off all steamboat orders (excluding seafood and beef) during lunch daily (not available on Mondays and public holidays).
- Free-flow live drunken prawns for every steamboat order during dinner from Mondays to Fridays (not available during weekends and public holidays). Do note that this is available while stocks last for the day.

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

TUNGLOK SIGNATURES

TungLok Signatures has been around for a long time and has since branded itself as one of Singapore’s most established and well-loved Chinese restaurants for impeccable service and high quality food. The restaurant serves modern interpretations of traditional Chinese food, while still keeping traditional flavours intact, hence, appealing to both the older and younger generations.

TungLok Signatures’ cuisine concept is centred upon offering a menu which is planned and executed by Hong Kong-born Senior Executive Chef Li Man.

The restaurant features a unique combination of traditional Chinese cuisine, such as Cantonese Shanghainese and Sichuan dishes with a dash of modern innovation, all rolled out into one to deliver an arsenal of tantalising dishes that will not only appease the appetite but the eyes as well.

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

TUNGLOK TEAHOUSE

One of our favourite Chinese casual dining restaurants in Singapore, TungLok Teahouse is known for their delectable, handcrafted dim sum.

The restaurant has implemented a new dining concept with its tray delivery system. Choose to sit where the action is at, the booths, which cater to group of four or six; or the round tables at the side of the restaurant which seat bigger groups.

The chefs will prepare the orders upon receiving the electronic orders made via an iPad at every table—this is to ensure that every basket and plate of dim sum is steamed to order and served fresh and piping hot.

This casual dining restaurant has extremely competitive prices—which means you can always pop by to satisfy your dim sum cravings even if you are on a budget!

10 Sinaran Drive
#01-73 Square 2
Singapore 307506
Tel: +65 6893 1123
Daily: 11am – 3pm, 5.30pm – 10pm
Nearest Station: Novena

WAH LOK CANTONESE RESTAURANT

Wah Lok Cantonese Restaurant in Carlton Hotel is one of the most well-known Chinese restaurants in Singapore—and for good reason. With a long list of awards to its name, Wah Lok is a popular destination for dim sum enthusiasts and excellent Cantonese food.

Some classic dim sum dishes to expect are their signature Baked Barbecue Pork Buns and Steamed Crab Meat & Egg White Dumplings.

76 Bras Basah Road
Carlton Hotel Singapore
Tel: +65 6311 8188
Mon to Sat: 11.30am – 2.30pm, 6.30pm – 10pm
Sun: 11am – 2.30pm, 6.30pm – 10pm
Nearest Station: City Hall

WAN HAO CHINESE RESTAURANT

Wan Hao Chinese Restaurant—an award-winning favourite at Singapore Marriott Tang Plaza Hotel—offers a repertoire of well-executed, nutritious Cantonese delicacies.

If you are looking for exclusive dining experiences, there are four private rooms for hosting prestigious guests and family gatherings.

What we really love about the exquisite Cantonese delights in Wan Hao Chinese Restaurant is the usage of fresh, premium ingredients. the executive chef believes in using minimal seasoning, and to bring out the essence of these ingredients because it is precisely their natural flavours that we should savour and appreciate.

320 Orchard Road
Singapore Marriott Tang Plaza Hotel
Singapore 238865
Mon to Fri: 12pm – 3pm, 6.30pm – 10.30pm
Sat, Sun & PH: 11.30am – 3pm, 6.30pm – 10.30pm
Nearest Station: Orchard

XIAO YA TOU

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 that originate from all across Southeast Asia.

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.

6 Duxton Hill,
Singapore 089592
Tel: +65 6226 1965
Mon to Thu: 12pm – 11pm
Fri: 12pm – 12am
Sat: 10am – 12am
Sun: 10am – 5pm
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 a menu of elegant Cantonese dishes.

Yàn does an excellent job in injecting new elements of surprises in its presentation of dishes without compromising on the key essences of authentic Cantonese recipes. The Dim Sum Combination Platter 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 Daily: 11.30am – 2.30pm, 6pm – 10.30pm
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
Daily: 12pm – 2.30pm, 6.30pm – 10.30pm
Nearest Station: Orchard

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.

Established in 1992, Orchard Hotel Singapore’s signature restaurant Hua Ting has built a firm reputation as one of the top Cantonese fine dining restaurants in Singapore. Many spirits were shaken at the news of its closure some months ago but finally, after an extensive four-month facelift, Hua Ting Restaurant returns with a sophisticated new look and an improved menu to match.

At the helm of this grande dame is Masterchef Chung Lap Fai, and along with his team of veteran Chinese chefs, a brand new menu is introduced—one that aims to impart traditional flavours in a contemporary fashion. Look forward to a myriad of intriguing new dishes and creative tea-and-food pairing menus alongside the restaurant’s signatures and crowd-pleasers, all plated and presented in a sleek, artistic fashion.

New to Hua Ting Restaurant’s menu is their Smoked Peking Duck infused with Aged Pu-Erh served with Yuzu Sauce. Aromatic, succulent and everything you could ever want in a Peking duck dish (and more), it is one of those dishes that you’ll find yourself hankering over for days.

We are definitely loving Hua Ting Restaurant even more than we already did!

To match the restaurant’s modern furnishing and finer decorative outfits, the menu has been totally revamped but rest assured that the old favourites are still very much in place.

Having spent the restaurant’s downtime revising the menu, Masterchef Lap Fai might have elevated the look and presentation of his dishes, but at its heart, the menu still stays true to its traditional Cantonese roots.

DONG XING GAROUPA AND CRISPY RICE

Nothing defines ’comfort’ like rice in hot soup and Hua Ting Restaurant’s version will blow your mind with its wild-caught Dong Xing Garoupa and Crispy Rice in Superior Stock.

Inspired by Korean bibimbap, the dish is first presented in a piping-hot stone bowl displaying only rice with a layer of raw fish slices, to which the server pours over the hot stock that instantly cooks the fish.

At the side, you can help yourself to freshly diced scallions, fried fish bones as well as crispy puffed rice to give the indulgent rice porridge an extra punch of flavour.

Hands down, this was easily our favourite dish of all. The dish was comforting with a mixture of sweet, delicate flavours and the different textures present in the dish itself made it all the more delightful to eat.

CHILLED MARINATED 16-HEAD SOUTH AFRICAN ABALONE

True luxury knows no equal as far as the Chilled Marinated 16-head South African Abalone is concerned. A true delight to look at (let alone eat), this ocean gem is marinated with sake over a long period to give it a more intense flavour boost.

Served cold, we really enjoyed the harmony of textures and sensations that were present in our mouth upon each bite.

SMOKED PEKING DUCK INFUSED WITH AGED PU-ERH

New to Hua Ting Restaurant’s menu is the ambrosial Smoked Peking Duck infused with Aged Pu-Erh served with Yuzu Sauce. What else can we say? We are suckers when it comes to Peking duck—from its irresistibly crispy skin and succulent flesh right down to the decadent hoisin sauce that just ties in all the flavours.

This aromatic rendition is taken a notch higher than your average Peking duck with the strong 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.

HUA TING RESTAURANT SIGNATURE ROAST TRIO PLATTER

Boasting a similar profile to the Smoked Peking Duck, Hua Ting Restaurant’s Signature Roast Trio Platter—that features crispy roasted duck, crispy roasted pork and charcoal-grilled Spanish Iberico pork char siew—is true indulgence at its finest.

Neither gamy nor tough, every bite of the roasted duck promises an aromatic punch that is further accented by the decadent fat that oozes out from the meat. And as far as roasted pork dishes go, we dare admit that very few can beat their stellar char siew and roasted pork.

BAKED EMPRESS CHICKEN DRUMSTICK IN HAND-MOULDED BREAD

With a distinguished career that spanned more than three decades, Master Chef Lap Fai is more than just a chef; he is an artist in his own right. And the restaurant’s Baked Empress Chicken Drumstick, Abalone, Fungus and Chinese Herbs is a testament to that.

This dish is as much as a culinary masterpiece as it is a melting pot of unbelievable flavours. Encased in a hen-shaped bread bowl, of which Chef Lap Fai moulds himself daily, hides a fork-tender chicken drumstick as well as mushrooms and other edible goodies—all stewed down to tender perfection.

DIM SUM DELIGHTS

A signature on their dim sum menu and a true representative of the restaurant is Hua Ting Restaurant’s Signature Baked Mango Chicken Tartlet. Encased in a crispy, buttery bo lo bun hides bits of sweet, minced chicken and diced up ripe mangoes. While many might flinch at the thought of this unlikely pairing, we promise you that it is good.

Another item to look forward to is the Wok-fried Turnip Cake with House-made X.O. Sauce in Hot Stone Bowl. Brimming with delicious savoury, slightly spicy qualities and exuding a strong wok-hei flavour, this dish is a great accompaniment to have alongside the sweeter dim sum options.

STEAMED FRESH CRAB CLAW, EGG WHITE, SPRING ONION AND GINGER PURÉE

For something that looks presumably simple, we were rather impressed by the complexity of flavours present in the Steamed Fresh Crab Claw, Egg White, Spring Onion and Ginger Purée.

Sitting on a bed of firm and silky egg white, the crab claw was meaty and sweet. But what truly made this dish divine was the combination of the assertive, subtly spicy house-made ginger purée and salty ikura.

CRISPY SQUID TENTACLE, CHILLI PADI, ALMOND FLAKE

The Crispy Squid Tentacle, Chilli Padi, Almond Flake is something that comes highly recommended. A slight derivative of the iconic salted egg yolk crispy squid that we’re used to, this rendition features flakes of almond that add a nice crunch and nutty note to the dish.

Battered and fried till golden and crispy, the battered squid takes on the flavours of its accompaniments pretty well without being overly greasy.

Photo Credit: Hua Ting Restaurant

BRAND NEW TEA PAIRING

A new addition to Hua Ting Restaurant is their specially curated tea-pairing menu that is crafted by Masterchef Lap Fai himself. Like wine, he believes that tea has the ability to provide a new dimension to a meal, either by complementing certain dishes or enhancing them.

For S$98++ per pax, savour a whole array of fine dishes matched with premium brews, such as Fried Rice with Conpoy and Organic Black Garlic in Lotus Leaf, infused with Jasmine Pearls tea—a pairing which he believes is the most suitable in bringing out the subtleties—and more!

The entire experience will heighten your love for tea and it is the best way to truly appreciate fine tea and food.

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.

Hua Ting Restaurant
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

This post was brought to you by Hua Ting Restaurant.

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

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.

Here is why you should not miss out on this incredible dim sum deal at Ban Heng.

BAN HENG DIM SUM LUNCH BUFFET

At Ban Heng, there are more than 15 deep-fried dim sum items for you to chose from. We had a hard time deciding what we want from the myriad of choices but we sure aren’t complaining!

Our favourite of the lot goes to the Deep-Fried Shrimp Dumplings. The plump shrimp encased in a crispy shell was so addictive that one plate was not enough for us to share. If you are a fan of shrimps, be sure to get more of this because it is THE BOMB.

Another dim sum dish not to be missed at Ban Heng is the Barbecued Char Siew Pastry with Sesame. This is a timeless classic and we enjoyed the flaky pastry puff roll filled with juicy and tender barbecued pork.

Some other deep-fried dim sum you must try include the Deep-Fried Beancurd Skin, Paper Wrapped Chicken Wings and Baked Mini Egg Tarts. Do note that Egg Tarts are limited to one serving for weekdays only.

Those who prefer steamed dim sum can look forward to a wide selection which will not disappoint your taste buds. These freshly steamed dim sum are little parcels of happiness and were all served piping hot to us.

No dim sum buffet is complete without Steamed Shanghai Meat Dumplings, or more commonly referred to as ‘Xiao Long Bao’. Slurp up the warm broth that bursts out from thin dumpling skins before indulging in the delicious meat!

The Steamed Pork Ribs With Minced Meat may look unassuming, but trust us when we say that it was one of the best dim sum dishes. It was the fragrant black bean sauce which really hit all the right spots for us and gave the steamed pork ribs an extra oomph.

Yes, we know that you are waiting for us to talk about the Steamed Salted Egg Yolk “Liu Sha” Bun. And yes, it definitely lived up to our expectations when the custard lava exploded out upon giving the bun a slight tear. Remember to whip out your phones for that Boomerang video!

If you are looking for alternatives, try the Steamed Siew Mai With Crab Roes, Shrimp Chang Fun, Steamed Shrimp & Water Chestnut Wanton… and the list goes on.

BAN HENG SEAFOOD BUFFET (LUNCH AND DINNER)

Beyond the dim sum buffet, Ban Heng also offers an all-you-can-eat seafood buffet which features Singaporeans’ favourite Chilli Crab, Cold Crab, Steamed Soon Hock and more.

Similar to the dim sum buffet deal, one adult dines free with every three paying adults! With that promotion, Ban Heng’s Seafood Buffet is only S$25.10++ per person instead of the regular price of S$32.80++ per pax (inclusive of S$2 charge for Chinese tea, pickles & towels).

Under the Chef’s Recommendation category, diners will find the best recipes Ban Heng has to offer. These premium items are limited to one serving per dish.

Crabs come in three different flavours—Chilli, Cold and Black Pepper. Ban Heng’s rendition of Chilli Crab is one that will delight all spicy food lovers. While other chilli crab recipes outside tend to be sweeter, this one is considerably spicier and it should impress you.

Ban Heng has also introduced the popular Teochew-style Cold Crabs to its seafood buffet menu since 01 Aug 2017. Nothing fanciful about these crabs, but that is precisely the essence of Teochew Cold Crabs—chilled, fresh crabs that is so sweet with every bite. And oh, that roe. Look at those roe. Every piece comes with an insane amount of rich and creamy roe—the prized part of Teochew Cold Crabs. Who cares about cholesterol?

Ban Heng’s seafood buffet also includes the classic Steamed Soon Hock Fish with Soya Sauce. Served piping hot from the kitchen, the steamed fish was extremely moist and fresh and the flavours were elevated with premium soya sauce.

Of course, we must give special mention to the Barbecued Crispy Duck under the Roasted Meat category too. Kudos to the chefs for roasting the duck so well that the crispy skin was in a glorious dark brown shade. The duck meat had a good layer of fats which added extra flavours to the succulent duck meat.

Diners can also expect other dishes including Shark’s Fin Soup with Crabmeat, Wok Fried Prawns with Cereal, Braised Slice Goose Meat in Teochew Style, Barbecued Pork with Honey and Chilled Prawn with Special Thai Sauce.

Dim Sum Buffet Lunch (A La Carte Prices)
Mon to Fri: Adult S$20.80++*, Child S$13.80++
Sat, Sun & Eve of PH: Adult S$23.80++, Child S$13.80++
PH: Adult S$25.80++, Child S$13.80++

*One dines free with every three paying adults.

Seafood Buffet Lunch & Dinner (A La Carte Prices)
Mon to Fri: Adult S$30.80++*, Child S$13.80++
Sat, Sun & Eve of PH: Adult S$33.80++, Child S$13.80++
PH: Adult S$35.80++, Child S$13.80++

*One dines free with every three paying adults.

Chinese tea, pickles and towels are chargeable at S$2 per pax.

Ban Heng @ HarbourFront Centre
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

Ban Heng @ The Cathay
2 Handy Road
#02-01 The Cathay
Singapore 229233
Tel: +65 6732 7888 / +65 6732 6623
Daily: 11.30am – 2.30pm, 6pm – 9.30pm
Nearest Station : Dhoby Ghaut

Ban Heng @ Orchard Central
181 Orchard Road
#11-01/02 Orchard Central
Singapore 238896
Tel: +65 6238 1516 /  +656238 7816
Daily: 11.30am – 2.30pm, 6pm – 9.30pm
Nearest Station: Somerset

Ban Heng @ Pasir Ris
60 Pasir Ris Drive 3
Singapore 519497
Tel: +65 6585 1770 / +65 6585 1093
Daily: 11.30am – 2.30pm, 6pm – 9.30pm
Nearest Station: Pasir Ris

Ban Heng @ Boon Keng
Blk 22 Boon Keng Road #01-21
Singapore 330022
Tel: +65 6291 0407 / +65 6298 5285
Daily: 11.30am – 2.30pm, 6pm – 9.30pm
Nearest Station : Boon Keng

This post is brought to you by Ban Heng Group.

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.

Sitting on the City Hall Rooftop of our beloved National Gallery is Yàn, a stunning restaurant that offers elevated and luxurious authentic Cantonese cuisine served in modern day presentations. The elegant restaurant boasts a modern setting and intimate seating. Yàn also has private rooms which are ideal for hosting private sessions and to celebrate occasions.

Having loved what Yàn had to offer before, we set our bar high on our most recent visit. We were lucky enough to try several different seasonal seafood, each cooked in its own special way. Something to appreciate about the fresh seafood at Yàn is that you get to choose your preferred cooking method(s).

Have it steamed with Chinese wine a la the traditional way or go for something a little more unique like deep-fried with white wine sauce; your pick, your way. And now, we need to share with you more about our memorable lunch when we luxuriated with premium seafood in this gem of a restaurant.

Enjoy 15% off Live Seafood selections when you quote ‘Ladyironchef’ upon reservation, applicable till 31 May 2017.

STEAMED ALASKAN KING CRAB WITH CHINESE WINE AND EGG WHITE

We thanked our lucky stars when we saw the massive Alaskan King Crab (S$20++/100g, min. 2kg) in front of our eyes. Weighing about 4kg, our crab was massive. It is ideal for large groups because of its colossal size.

Alaskan King Crab is in season and we got the freshest catch, still alive minutes before it was cooked and served to us.

Yàn’s Master Chef Chan highly recommends to cook it with a combination of egg and Chinese wine. The crab is surrounded by the steamed egg that has been flavoured with the Chinese wine. With this style of cooking, the flesh turned out to be extremely sweet, juicy and oh-so-soft! Nothing can beat seafood that is simply steamed because you get to taste the undisturbed genuine flavours.

The fragrance of the Chinese wine was also very prominent and complementary to the sweet flesh of the crab.

STEAMED BAMBOO CLAMS WITH CHEF’S SPECIAL SOY SAUCE

These Bamboo Clams (S$14/piece) from Scotland were so meaty and substantial that we slurped them up in seconds. We had ours steamed with Chef’s special soy sauce and a dollop of delicious homemade chilli sauce on top.

The subtle soy sauce and a hint of fiery heat from the chilli were great complements to the actual fleshy clam. Each bite was just so pleasurable.

STEAMED TURBOT FISH WITH OLIVE LEAF

All the way from Busan in Korea, the Turbot Fish (S$18++/100g) is a luxurious fish. It is priced at a higher range than your regular grouper or pomfret and has a firmer flesh, almost like a combination of monkfish and stingray.

This flat fish might not seem like much, but have it steamed in this classic fashion and you have gold. There is something about Turbot Fish that is a little acquired but not difficult to love. Because of its firmer texture, eating it feels more gratifying in return!

DEEP-FRIED LOCAL LOBSTER WITH CHARDONNAY WHITE WINE SAUCE

Lobsters have long been regarded as an expensive treat. The Local Lobsters (S$18/100g) here at Yàn are amazing when deep fried with a side of Yàn’s house-made Chardonnay White Wine Sauce.

This cooking method is more of an upmarket Western style as opposed to the cooking style of the previous few dishes.

It is easy to overcook lobsters like this where it becomes rubbery, but fret not, the chefs have aced the deep frying and when you have the lobster served immediately, the flesh inside is still nice, warm and juicy.

DEEP-FRIED LIVE PRAWNS WITH FRAGRANT GARLIC, BLACK BEAN & CHILLI

As a great communal dish, go for some Deep-Fried Live Prawns (S$8/100g). We had ours deep fried then stir fried with some fragrant garlic and black bean for a burst of flavours.

Because these prawns have been deep-fried, you can even chow down the flesh with the shell! Nice and crunchy with every bite, we were just blown away by the simple yet intense flavours of this dish.

The next time you crave a really stellar seafood meal, head down to Yàn at National Gallery Singapore for the freshest seafood from the market and have it cooked to your desire. Your next family dinner will be great.

READERS OF LADYIRONCHEF GET 15% OFF LIVE SEAFOOD SELECTIONS

Enjoy 15% off Live Seafood selections when you quote ‘LadyIronChef’ upon reservation, applicable till 31 May 2017.

Terms & Conditions
Advance reservation is required and subject to availabilityValid for Live Seafood on a la carte menu.

Not applicable in conjunction with other promotions, offers, vouchers and privileges

Not valid on eve and day of public holiday, and special occasions.

Instagram perk: Receive a complimentary house dessert when you upload a photo of your Yàn feast and tag @yancantonesecuisine on Instagram.

Yàn
#05-02 National Gallery Singapore
1 St. Andrew’s Road
Singapore 178957
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.

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. 

We are such big fans of TungLok Group’s arsenal of restaurants and one of the places we frequent is TungLok Teahouse for their delectable, handcrafted dim sum. This casual dining restaurant has extremely competitive prices—which means you can always pop by to satisfy your dim sum cravings even if you are on a budget!

TungLok Teahouse at Square Two recently underwent a transformation: From a retro old-school Chinese Teahouse, to a place which revolutionizes the way dim sum is served. Hint: there is automation and interaction involved here.

After all these years, it remains as one of our all-time favourite places for reliable dim sum.

At first look, the new TungLok Teahouse at Square 2 resembles a classic American Diner with its green and red booths. It is indeed refreshing for a dim sum restaurant.

The restaurant has implemented a new dining concept with its tray delivery system. Choose to sit where the action is at, the booths, which cater to group of four or six; or the round tables at the side of the restaurant which seat bigger groups.

The chefs will prepare the orders upon receiving the electronic orders made via an iPad at every table—this is to ensure that every basket and plate of dim sum is steamed to order and served fresh and piping hot.

Then comes the interesting part—look out for your food which will be delivered to your table straight from the kitchen via the “tray”.

We felt like we were kids again, having so much fun exploring a new game that has just been launched. This new system also means that your waiting time is greatly reduced!

SIGNATURE DIM SUM

Cartoon dim sum will always capture our hearts, which is what the Mini Piglet BBQ Buns (S$5.30++ – 3 pieces) at TungLok Teahouse did. On top of being adorable, we gave this dish additional points for its taste too.

We tore apart the soft bun and were delighted to be greeted with a generous portion of barbequed pork and sweet sauce.

TungLok Teahouse’s signature Steamed Siew Mai with Quail Egg and Truffle (S$5.80++ – 4 pieces) completely blew our minds. Who would have thought the classic dim sum could be reinvented this way?!

We loved how we were surprised by the runny quail egg yolk when we bit into the pork and shrimp siew mai. And as if the sweetness from the egg wasn’t enough, black truffle is added for an overall elevation of the taste!

We are never looking at siew mai the same way again.

Steamed Cheong Fun (rice rolls) is a staple in most dim sum restaurants and you bet it is a must-order at TungLok Teahouse.

We liked the textural variety in the Steamed Prawn Rice Rolls ‘Cheong Fun’ (S$6.80++). Imagine fresh plump prawns, vegetables and crispy vermicelli wrap, combined together in delicate rice noodle rolls before it is drenched with light soya sauce.

Many of you will agree with us that good baked pork buns should come with flaky tops and are soft to bite. Besides that, it is also crucial that the sweet and savoury bits from the bun and juicy pork have to go well together.

That is what you would get with the Baked BBQ Pork Buns (S$4.80++ – 3 pieces) at TungLok Teahouse. Since our first trip, we had concluded that this is a must-try at TungLok Teahouse and our stand remains today.

Other dim sum choices you get are Steamed Shrimp Dumplings ‘Har Gao’ (S$5.30++ – 4 pieces), Baked Mini Egg Tarts (S$4.30++ – 3 pieces), Deep-fried Yam Puffs with Truffle (S$4.30++ – 3 pieces) and Steamed Juicy Meat Buns ‘Xiao Long Bao’ (S$5.30++ – 4 pieces).

SIDES

Boxer Chicken (S$8++) is so sinfully good that it is worth every damn calorie. Although the limelight at TungLok Teahouse is the dim sum, it would be a shame to miss out on this crispy delight.

Deep fried to perfection, you can enjoy the chicken with the chilli dip for a spicy kick.

BECAUSE ROAST MEATS

The Duo BBQ Meat Combination Platter (S$20++) is a plate of roasted goodness that comes with ‘Char Siew’ and Roast Irish Duck. Roasted to a glorious shade of deep red, the best part of the roast duck has got to be its crispy skin.

Well, we don’t think you need another reason to be convinced, right? Good roast meats are worth the while.

THIS UNFORGETTABLE POT OF NOODLES

This pot of Braised Prawns with Vermicelli in X.O. Sauce (S$18++) comes with prawns and tanghoon. It was flavourful with a distinct wok hei, and as simple as it may look, it was an unforgettable item from our lunch that afternoon.

TungLok Teahouse
10 Sinaran Drive
#01-73 Square 2
Singapore 307506
Tel: +65 6893 1123
Mon to Fri: 11am – 3pm, 5.30pm – 10pm
Sat & Sun: 11am – 3pm, 3pm – 5pm (high tea), 5.30pm – 10pm
Nearest Station: Novena

This post is brought to you by TungLok Group.

If a yuletide celebration does not mean turkeys and log cakes, then Mitzo’s Holiday Champagne Brunch should tempt you.

If you are searching for an elegant venue to spend Christmas Day in or to usher into 2017, we highly recommend our all-time favourite Chinese restaurant and it is none other than Mitzo Restaurant & Bar at Grand Park Orchard.

Most of you are already familiar with Mitzo’s spectacular Weekend Dim Sum Brunch—where you can indulge in seafood supreme dishes and unlimited portions of gourmet dim sum and an option of free-flow champagne, selected cocktails, wines and beer. It is truly the Holy Grail of Chinese fine dining!

Say hello to Mitzo’s Holiday Champagne Brunch—which is essentially an amplified version of the current Weekend Dim Sum Brunch this festive. This Champagne Brunch features over 40 types of dishes and it is one luxurious treat you deserve.

If you have never dined at Mitzo before, it is about time you give this stellar establishment a shot. Trust us, you will only regret not visiting Mitzo earlier.

The fancy Chinese restaurant is helmed by Executive Head Chef Nicky Ng, whose previous stints include the honourable role of Executive Chef de Cuisine at Michelin-starred restaurant Hakkasan in New York City.

The Holiday Champagne Brunch is available from 11.30am to 2.30pm on the following dates: 24, 25, 31 Dec 2016 and 01 Jan 2017.

This 3-hour feast boasts an impressive selection of sweet and savoury items. There are over 40 varieties, so be prepared to be beyond spoilt for choice.

A few dishes are making an appearance exclusively for this holiday brunch only, namely Crispy Soft Shell Crab with Curry Floss, Deep-fried Lobster Claw wrapped with Salted Egg Puff, Steamed Scallop in Hollandaise Sauce and more.

“Mitzo’s Holiday Champagne Brunch offers 40 varieties of sweet and savoury dishes. Indulge in seafood supreme dishes, gourmet dim sum and unlimited portions of Mitzo’s Special Barbecue Pork.” 

Most epicureans may argue that seafood should always be served as is, but Mitzo’s deep-fried crustaceans might just change your mind about that.

Kudos to the A-team for achieving the impossible; the soft shell crab and lobster claw remains oh-so-tender despite being deep-fried. The curry floss and salted egg puff are incredibly light and make it easy to chomp through.

Mitzo is renowned for their Special Barbecue Pork and guess what? This signature dish is still part of the Holiday Champagne Brunch. FREE-FLOW, GUYS.

We still vividly recall our very first time savouring this divine char siew; fork-tender roasted pork coated with a crisp caramel which melts in your mouth. We had it way too many times, and if any, we are only loving it more and more.

The spread also includes Mitzo’s specialty roasts, wok dishes, a plethora of supreme seafood delights and the usual handcrafted dim sum such as charcoal liu sha baos and royal shrimp dumplings.

This all-you-can-eat fiesta costs S$88++ per adult and the price includes a choice of one glass of beer, champagne or wine.

While the cocktail and dim sum pairing might sound strange to first-timers, we have learnt to relish this intriguing concept. This unorthodox combination sure does grow on us like what a cheese and wine pairing does!

Which brings to our next point—top up S$60++ to enjoy free flow beers, champagne, wines and artisanal cocktails.

Should buffets not entice you, perhaps you may want to consider the two other 5-course Festive Set Menus instead. The Festive Merriment I and Festive Merriment II are priced at S$88++ and S$118++ per pax respectively.

There is a nominal top-up of S$30++ for two cocktails.

The Festive Merriment I Set showcases the Festive Steamed Dim Sum Platter (which comprises Steamed Lobster Har Gow, Scallop Dumpling and Chicken Dumpling topped with Shaved Truffles), Double-boiled Maka with Clam and Chicken, Braised Abalone and Asparagus King Prawn Skewers, Steamed Rice served with Truffle Wagyu Beef and Champagne Jelly.

On the other hand, Festive Merriment II includes a Festive Platter (which consists of Mitzo Special Barbecued Pork and Crispy Soft Shell Crab wrapped with Salted Egg Charcoal Puff), Double-boiled Abalone Soup with Winter Melon, Pork Ribs and Lotus Leaf, Steamed Live Boston Lobster, Poached Noodles topped with Pork Ribs and Champagne Jelly.

The oriental Champagne Jelly dessert is served in a gorgeous spherical glass, and contains refreshing rose tea crush and lychee caviar that explodes instantaneously in your mouth and topped off with edible flowers; no less!

For those who prefer to order from the a la carte menus, you will be pleased to know that the Festive Steamed Dim Sum Platter (S$38++), Steamed Live Boston Lobster (S$68++) and Champagne Jelly (S$18++) are also available as a la carte options.

Mitzo is also launching two festive tipples Yuletide Cheers and The Magic Julep during this festive period (between 10 Dec 2016 to 01 Jan 2017).

The Yuletide Cheers is a mixture of prosecco, whisky infused with chamomile tea, lemon juice, apple-rose syrup and topped with redcurrant foam. Whereas the Magic Julep is a concoction of egg white, passion fruit juice, lemon juice and rum infused with cinnamon and garnished with campari sugar and mint leaves.

The festive cocktails are available on the ala carte menu or part of pairing options of the set menu.

Mitzo Restaurant & Bar
Level 4 Grand Park Orchard
270 Orchard Road
Singapore 238857
Tel: +65 6603 8855
Sun to Wed: 12pm – 2.30pm, 6.30pm – 1am
Thu to Sat: 12pm – 2.30pm, 6.30pm – 2am
Nearest Station: Orchard/Somerset

Holiday Champagne Brunch
24, 25, 31 Dec 2016 and 01 Jan 2017: 11.30am – 2.30pm
S$88++ per person (incl. choice of 1 glass of champagne, beer or wine)
S$148++ per person (incl. free flow champagne, cocktails, beers and wines)

Festive Merriment I (for parties of 2 or more)
10 to 31 Dec 2016: Lunch and dinner
S$88++ per person (food only); $118++ per person (food with 2 cocktails pairing)

Festive Merriment II (for parties of 2 or more)
S$108+ per person (food only); $138++ per person (food with 2 cocktails pairing)

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

Wan Hao Chinese Restaurant – an award-winning favourite at Singapore Marriott Tang Plaza Hotel – reopens its door after a major refurbishment with a refreshing new look and a repertoire of well-executed, nutritious Cantonese delicacies.

Inspired by elements from the four arts – “Qin” (zither), “Qi” (strategy board games), “Shu” (calligraphy) and “Hua” (painting), be greeted by dramatic black and gold colours, curated calligraphy works and art pieces, booth seats akin to giant jewel boxes; resplendent and luxurious.

If you are looking for exclusive dining experiences, there are four private rooms for hosting prestigious guests and family gatherings. Leading the culinary team is Executive Chinese Chef Brian Wong Shiuh Yean, who is elevating culinary excellence to new heights with a new menu of remarkable Cantonese cuisine.

There are many reasons to visit the refreshed Wan Hao Chinese Restaurant at Singapore Marriott Tang Plaza Hotel, and here is what you can expect.

What we really love about the exquisite Cantonese delights in Wan Hao Chinese Restaurant is the usage of fresh, premium ingredients. Chef Brian believes in using minimal seasoning, and to bring out the essence of these ingredients because it is precisely their natural flavours that we should savour and appreciate.

Wan Hao Chinese Restaurant is one of the most reliable Cantonese restaurants in Orchard Road when you have a dim sum craving.

Not be to missed for lunch are Steamed Shrimp Dumpling with Black Truffle & Cordyceps Flower (S$6++ for two pieces); Steamed Sweet Corn Bun with Water Chestnut & Purple Potato Skin (S$4.50++ for two pieces); and Steamed Red Bean Sponge Cake (S$4.50++ for two pieces).

Fried dim sum items to look out for are Crispy Mango Prawn in Rice Roll (S$6.50++ per portion), Deep-fried Taro Dumpling with Mini Abalone & Scallop (S$10.50++ for two pieces) and Vegetarian Pan-Fried 5-Grain Pumpkin Cake (S$4.50++ for two pieces).

Look forward to new, delectable appetisers such as Chilled Duck Wing with Spicy Passion Fruit Sauce (S$12++ per portion); Chilled Duck Tongue with Spicy Sauce (S$12++ per portion); and Spicy Hong Kong Style Bi Feng Tang Deep-fried Iberico Pork with Fried Garlic (S$12++ per portion), and more. These are more full-bodied options with flavours that will explode in your mouth.

But of course, there are the lighter and more nutritious options such as the Stewed Bird’s Nest with Egg White, Crab Meat & Superior Soup (S$68++ per person).

Bird’s Nest is widely known for its health benefits and Wan Hao’s rendition comes with egg white, fresh crab meat and a savoury superior soup that is braised with Chinese ham, old chicken and pork loin for more than six hours.

Meticulously prepared for a week, another luxury item that is worth indulging in is the premium South Africa Dried Abalone with Japanese Shiitake Mushroom in Chef’s Secret Sauce (S$128++ per person for 15-Head, S$98++ per person for 22-Head) – which is derived from ingredients such as Chinese ham, pork ribs and old chicken.

Also not to be missed are the Deep-fried Prawn with Black Truffle Mayonnaise & Broccoli (S$35++ per portion) and the Wok-fried Iberico Pork with Home-style Spiced Sauce (S$30++ per portion).

The former is coated in a super addictive black truffle mayonnaise sauce, while the latter blends the wok hei of Chinese cooking with the marvellous Spanish Iberico pork.

Another crowd pleaser is the Wok-fried Local Lobster with Deep-fried Garlic in Spicy Hong Kong Style ‘Bi Feng Tang’, a marriage of succulent lobster meat and aromatic minced garlic offering an addictive crunch.

If you can only have one dessert, it has to be the Deep-fried Crispy Durian (S$16++ for four pieces); because it is only Singaporean that we embrace the bittersweet flavours and creaminess of the tropical fruit encased in light, crispy batter, right? You get the taste, you get the texture.

Other desserts on the new menu include Double-boiled Peach Resin with Red Dates (S$16++ per person); Chilled Coconut Pudding with Purple Glutinous Rice Puree (S$10++ per person) and Glutinous Rice Ball with Shredded Coconut & Black Sesame Seed (S$10++ per person).

Now, it is time to pick up your phone and fix a date your family for a hearty meal at Wan Hao Chinese Restaurant. It will be an elegant affair with good food with your loved ones.

For dining reservations, please call +65 6831 4605 or visit singaporemarriott.com/dining.

Wan Hao Chinese Restaurant
320 Orchard Road
Singapore Marriott Tang Plaza Hotel
Singapore 238865
Mon to Fri: 12pm – 3pm, 6.30pm – 10.30pm
Sat, Sun & PH: 11.30am – 3pm, 6.30pm – 10.30pm
Nearest Station: Orchard

This post is brought to you by Singapore Marriott Tang Plaza Hotel.

Award-winning establishment TungLok Heen is internationally-acclaimed Canadian Chef Susur Lee’s very first outpost restaurant. The celebrated Toronto-based chef has starred in cooking TV shows such as Iron Chef America and MasterChef Asia.

Chef Ken Ling – who has been working alongside Susur for nearly two decades – currently helms TungLok Heen’s kitchen and a meal there means an impressive selection of exquisite oriental delicacies prepared with expertly finesse.

The Cantonese word ‘Heen’ literally means pavilion and is aptly named after the restaurant’s vision of providing discerning diners a gourmet retreat. Indeed, TungLok Heen has successfully merged traditional and contemporary Chinese elements into a chinoiserie-chic destination.

Located at Resorts World Sentosa’s Hotel Michael, TungLok Heen has hit all the right spots with its age-old classics, exquisite innovations and elegant ambience. It is also worth mentioning that the culinary team has put in tremendous efforts in plating every dish so beautifully – so keep your eyes peeled as we reveal our dining highlights.

The stunning 106-seater TungLok Heen is ideal for many occasions – a business luncheon or family dinner, and there are three gorgeous private dining rooms that are available for advance bookings.

You have to start your meal with the Chilled Fresh Abalone and Hokkaido Scallop (S$20++). Served with Yuzu Sesame Sauce and Yuzu Soya Sauce, these fresh molluscs are served atop a huge spherical block of dry ice and decorated with edible flower petals. Watch in awe as the fog dramatically unfolds your delicious ice-cold appetiser.

Who says you can only have Yu Sheng during Chinese New Year festive period? Over at TungLok Heen, customers can defy all traditions and tuck into the refreshing Singapore Slaw (S$18++) at any time of the year!

Singapore Slaw is actually Chef Susur’s signature dish. Inspired by the Yu Sheng, it consists of 19 ingredients and his special sauce. It has been featured extensively by several international media and is definitely something that you should try when dining at TungLok Heen.

Our idea of comforting soup at TungLok Heen is the Double-boiled Superior Fish Bone Soup with Fish Maw (S$30++ per pax). It is a nourishing broth that is packed with collagen and tonics. So rich this soup is, because you are really sipping the essence of all the premium ingredients with every spoonful!

The Roasted Irish Duck (half duck – S$35++, whole duck – S$60++) is a must-order. Popularly known as ‘London Duck’ – think succulent flesh, fragrant fats and glistening aromatic crisp skin. It is one of the best renditions we’ve had, and while plump, it was not over-the-top gross that will have you feeling sick.

Fans of crabs definitely have to give TungLok Heen’s White Pepper Sri Lankan Crab (Market Price) a shot. The gigantic shellfish is loaded with wholesome crabmeat and packs a peppery punch with every bite.

The Grilled White Sultan Fish with Hot & Sour Consommé (Market Price) is perfect for sharing and it was a crowd’s favourite on our table.

For the uninitiated, the White Sultan Fish is rich in Omega-3 oil and it has very delicate flesh that brings out a unique sweetness and amiable savoury taste.

The large fish is dunked in a flavourful clear soup. The addition of peppercorn added a kick to the consommé, making it so addictive with every sip.

And there are skewers to share too. The Boston Lobster (S$76++) and Rock Oyster (S$8++) are cooked with cheese and herbs, and the Kurobuta Pork Loin (S$20++ for two skewers) and Wild Mushrooms (S$16++ for two skewers) come with a charred fragrance that is smoky with every bite.

More meat? The Char-grilled Marinated Lamb Rack in Lamb Reduction (double-rack – S$22++, single-rack – S$12++) served with Fresh Chilli Mint-Chutney sure didn’t disappoint. The delicate red meat’s gaminess has been significantly reduced by the herbs.

You’ve probably had wasabi-mayo prawns before elsewhere since lots of Chinese restaurants in Singapore make this dish available on their menu. But did you know that this popular dish was actually created by Susur in 1997 at TungLok Seafood? We kid you not; this guy was the one who set the trend. Guys, the Wok-fried Prawns with Wasabi-mayo Sauce (S$16++) by its rightful creator at TungLok Heen is to die for.

All good things have to come to an end, but if you could end your meal with a sweet note, then it has to be TungLok Heen’s classy Asian desserts. The Chilled Aloe Vera Gelo (S$10++) and Coconut Jelly (S$15++) are our picks. The former is infused with ginseng and served in a Chinese snow pear atop a bed of ice, while the latter is placed in a young coconut, topped with coconut sherbet and crispy black rice.

Do take note that guests have to adhere to smart casual attire and guests should avoid wearing shorts, singlets and slippers. Reservations are strongly recommended, especially for those who are planning to dine in a big group.

TungLok Heen
Resorts World Sentosa
Hotel Michael, Lobby Level
26 Sentosa Gateway
#02-142/143
Singapore 098138
Tel: +65 6884 7888
Daily: 11.30am – 2.30pm (last order at 2pm), 6.30pm – 10.30pm (last order at 10pm)
Nearest Station: Harbourfront MRT
(Transfer to the Sentosa Express monorail to Resorts World Sentosa)

This post was brought to you by TungLok Heen.

Singaporeans should be familiar with Paradise Group – the Singapore-based restaurant group with an impressive portfolio of mainly Chinese restaurants under their belt. Think Taste Paradise, Paradise Dynasty and Beauty In The Pot.

The reputable empire has recently launched an entirely new concept – Paradise Teochew Restaurant, where its speciality lies in authentic Teochew-style offerings to preserve and glorify the Teochew culture that many Singaporeans are more than familiar with.

Paradise Teochew Restaurant’s talented kitchen 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!

Of authentic Teochew dishes and dim sum and traditional Teochew desserts, Paradise Teochew Restaurant is our new favourite place to bring the folks to. Or any time when we care for some comfort food that we grew up loving.

Paradise Teochew Restaurant is a 196-seater restaurant, interestingly located at Chinese Swimming Club and offers a quick respite from the city’s suffocating crowds. We love how the common area is a bright space with natural sunlight streaming in in the day through the floor to ceiling glass windows.

Private rooms are also available for bookings.

The East is too far-flung for you? Then countdown to the second outlet of Paradise Teochew Restaurant that will be opening at Scott’s Square some time around June this year. The upcoming outlet in the heart of town will boast a slightly more posh environment with a slightly different menu, but with most of the signatures still available for all to indulge in.

Teochew cuisine – also known as Chaozhou cuisine – is renowned for its healthier renditions of seafood and poultry (when compared to other Chinese recipes). Oil and seasonings are used sparingly in the preparation of Teochew dishes as the essence of Teochew cuisine lies in bringing out the food’s natural taste through various preparation and cooking methods.

Braising, poaching and steaming are popular cooking techniques in Teochew cuisine and over at Paradise Teochew Restaurant, you will notice that most main dishes are prepared via these methods.

The Teochew Style Steamed Pomfret is a Teochew classic, and a dish that will put a smile on your folks’ faces. Trust us on this – we’ve made our moms happy with this steamed fish dish served in a fragrant broth with tomatoes and salted vegetables (seasonal price).

The Crispy Sweet and Sour Noodle in Teochew Style (small – S$14++, medium – S$21++, large – S$28++) is an unmissable staple of Teochew fare. Definitely one of our favourite and must-order dishes when at Paradise Teochew Restaurant!

At first glance, the signature dish looks like a pan-fried pancake – but it certainly isn’t. Noodles are interestingly pan-fried on both sides, yet leaving the centre still moist, then cut up into triangular shapes. And because Teochews love enjoying their food with condiments, this crispy noodle dish is to be eaten with the accompanying vinegar and sugar.

It may sound weird, but it really is a refreshing take from the usual noodle dish, with a sweet and sour (as its name has it) contrast that is easy on the palate.

Teochew braised specialties are an integral part of a typical Teochew meal too.

Here at Paradise Teochew Restaurant, choose from a selection of braised goodies that include duck web, duck tongue, pork knuckle, pork belly, pig’s intestines, octopus and more.

There is a trio combination (small – S$24++, medium – S$36++, large – S$48++) where you get to select three different braised delicacies.

Some sharing dishes to try are Sautéed Scallop with Asparagus in XO Sauce (small – S$26++, medium – S$39++, large – S$52++) and fluffy Pan-fried Oyster Omelette in Teochew Style (S$16++ per portion). They are guaranteed crowd pleasers, and goes great with the in-house chilli dip.

Another must-order is the Sautéed Sliced Beef in Satay Sauce (small – S$20++, medium – S$30++, large – S$40++). This is an underdog, and we were ashamed of judging it by its rather unappetising outlook!

Ultra thin slices of beef are browned almost instantaneously over high heat, hence retaining its tender texture and savoury juiciness. Served atop generous amount of greens and doused in aromatic satay sauce specially imported all the way from Hong Kong, this is one sharing dish that packs a punch and is more than surprising.

We love our dim sum, and Paradise Teochew Restaurant’s superb Teochew-style dim sum deserve a special shoutout. Its comprehensive menu of classics and contemporary interpretations are only available during lunchtime.

Where should we even start from?

Customers can expect the usuals, e.g. Baked BBQ Honey Pork Buns (S$5.40++ / 3 pcs) and Steamed Pork Dumpling “Siew Mai” (S$5.80++ / 4 pcs).

But will you take a look at them Steamed Custard Bun in Piggy Shape (S$5.80++ / 3 pcs)? The kids are bound to love these sweet buns filled with custard and pine seeds.

The Steamed Glutinous Rice Roll in Teochew Style (S$4.80++ / 3 pcs) is a dim sum dish of scrumptious sticky rice encased within a pillowy soft white bun. Soft, warm and mildly sweet, this dim sum dish is certainly something we don’t see every day at regular dim sum houses. Good on its own, or you can dip it in the in-house chilli dip too.

And of all that we tried, it was Paradise Teochew Restaruant’s Deep-Fried Mango Roll (S$5.80++) that stole the limelight. We never thought a ubiquitous mango roll would made us swoon, but the fried treat is really a lavishly-stuffed roll of juicy mangoes, and the flavours burst certainly had us hooked.

The all-inclusive dim sum list too showcases irresistible fried options. We reckon their Deep-fried Taro Puff with Diced Chicken and Prawn (S$5.80++ / 3 pcs) and Crispy Spring Roll with Braised Duck Meat (S$4.80++ / 3p pcs) would fit the bill.

The Deep-fried Diced Abalone Dumpling in Jumbo Shape (S$6.50++) will have all you Instagram addicts squealing in delight, too!

No meal is complete without sweets and Paradise Teochew Restaurant’s traditional Teochew desserts are well worth the indulgence.

Age-old recipes stay gold. Hearty and unpretentious, we won’t leave without a serving or two of these traditional Teochew desserts.

When we talk about Teochew cuisine, we think of ‘orh nee’ as desserts. And yes, the Mashed Yam with Gingko (S$4.50++ per pax) and Mashed Yam with Pumpkin (S$4.50++ per pax) is exactly what represents Teochew desserts best.

The deep purple-coloured dessert is effectively yam puree that is consistently smooth and creamy, without being overbearingly sweet.

This pretty plate of Steamed Sweetened Yam, Sweet Potato and Gingko (S$8++ per serving with sesame seeds and gingko nuts are quite simply steamed yam and sweet potato. Simplicity is key to healthy Teochew dishes, remember?

Paradise Teochew Restaurant
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

This post was brought to you by Paradise Teochew Restaurant.

Nothing sounds better to us than sexy gourmet Chinese food at Mitzo with our loved ones. We all have that one family member or friend who has a palate only for Chinese food, right? We feel you, and what is probably the sexiest Chinese restaurant in town is also a splendid place to go to; Mitzo will fit the bill for celebrations this season.

Mitzo has launched various amazing set menus – all plated in very modern and classy ways that is least expected of Chinese food.

Get ready for luxurious set meals; think wok fried truffle lobsters, osmanthus wagyu beef and so much more. Here are some highlights and what you can expect from the festive menus at Mitzo this December 2015.

FESTIVE SET MENU

The festive menu is a multi-course set at S$118++ per person. Some premium dishes you can expect from this menu includes a platter of crispy shrimp with truffle and peanut mayo, and drunken chicken with 20-year Chinese wine. This is enough to make our jaws drop and tummies rumble!

This menu will be available from 01 to 23, 26 to 30 Dec 2015 for both lunch and dinner.

CHRISTMAS DAY & EVE MENU

Chinese food on Christmas does sound wonderful, especially if your Asian roots are strong.

Choose between a Christmas Day Yum Cha brunch at S$98++ per person and a premium set menu at S$148++ per person. The set includes a very rich and flavourful pumpkin pork ribs soup with pacific clams and king oyster mushrooms, and wok-fried lobster with truffle; you bet it took our breath away.

The Yum Cha brunch features over 40 types of unlimited servings dim sum, Cantonese favourites and a serving of Mitzo’s supreme dish (Oven Baked Champagne Lobster, Braised Whole Abalone and more).

This menu will be available on 24 Dec & 25 Dec 2015 for both lunch and dinner.

NEW YEAR’S EVE MENU

Now if you think that is all at Mitzo, wait till you hear about the extravagant New Year’s Eve set menu at S$168++ per person.

The set is nothing but the best of the bests, and it includes pan-fried truffles king prawn in asparagus skewer with osmanthus Wagyu beef, and fried crab-meat and mushroom vermicelli. Luxuriate; because nothing beats ending off the year with a good meal in the company of your loved ones.

This menu will be available on 31 Dec 2015 for both lunch and dinner.

Mitzo
Level 4 Grand Park Orchard
270 Orchard Road
Singapore 238857
Tel: +65 6603 8855
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.