Monday, 24 June 2019

PUTIEN @Jewel – DUOTOU Clam Season 2019 [MEDIA INVITE]

Baked DUOTOU Clam on Hot Plate

PUTIEN DUOTOU Clams is back at PUTIEN. With a staggering amount of 80 tons of DUOTOU Clams sold worldwide last year, you can expect this crowd-pleaser to generate more interest this year. 

This year PUTIEN culinary team will be serving DUOTOU Clams in eight different ways. Stir-fried Sambal Chives with DUOTOU Clam ($22.80) and Thai-flavoured DUOTOU Clam ($21.80) are two new dishes created for this year. The sambal is fragrant, tasted close to the traditional XO sauce. The sambal binds the tasty chives with the freshness of the DUOTOU clams nicely.

Stir-fried Sambal Chives with DUOTOU Clam 

Meanwhile, Thai-Flavoured DUOTOU Clam is more like a salad. DUOTOU clams mixed with cucumber, mango, shallots, onions, peanuts and homemade Thai Sweet Chilli dressing.  It is refreshing indeed.

Thai-Flavoured DUOTOU Clam

Thai-Flavoured DUOTOU Clam Ingredients

Baked DUOTOU Clam on Hot Plate ($21.80). The best-selling dish for three consecutive years. The DUOTOU Clams are steamed on the bed of sea salt. I tried it two different ways, first I just ate the clam on its own, as you can taste the subtle sweetness of the clam. The second way is to dip it with a touch of salt, where you can taste the brainy flavour of the clams, and enjoy the flavours of the sea.

Baked DUOTOU Clam on Hot Plate 

Baked DUOTOU Clam on Hot Plate 

Steamed DUOTOU Clam with Wine ($22.80). The clams are packed in double boiled soup bowl and steamed with Chinese Huadiao Wine. The wine helps to accentuate the flavour of the clams and add sweetness to it.

Steamed DUOTOU Clam with Wine

DUOTOU Clam Omelette ($22.80). Reminds me of Or Luak. The juicy and springy texture of the DUOTOU clams bodes well with the velvety egg texture and spring onion. Feels like a comfort dish and a good way to introduce the clams to kids.

DUOTOU Clam Omelette

Salted Spicy DUOTOU Clam ($22.80). The clams are lightly battered with chopped chilli, salt and pepper. The crispy exterior, juicy flesh plus chilli salt pepper seasoning sure making this dish a crowd pleaser.

Salted Spicy DUOTOU Clam

Steamed DUOTOU Clam with Minced Garlic ($19.80). One of the most common steaming methods of seafood with shells. It infused the clams with the sweetness of the garlic and umami flavour from the soy sauce. Good to have with rice.

Steamed DUOTOU Clam with Minced Garlic

Stir-Fried DUOTOU Clam with Ginger & Spring Onion ($21.80). One of my favourite dishes of the evening. It is fragrant and juicy, plus the gravy is just so delicious.

Stir-Fried DUOTOU Clam with Ginger & Spring Onion

The Eight types of dishes using DUOTOU Clams has its uniqueness. My personal picks are the all-time favourite Baked DUOTOU Clam on Hot Plate, Salted Spicy DUOTOU Clam, Stir-Fried DUOTOU clam with Ginger & Spring Onion.

From now till 31st July 2019, an order combination of any two different types of DUOTOU Clam dishes are priced at $39.80 (member price: S$35.80).

‘100-Second’ Stewed Yellow Croaker - Original

This Media Tasting was held in the private room of PUTIEN latest outlet in Singapore, located at the new Jewel at Changi. This new 68-seater features an open kitchen for a peek at the unique preparation of three dishes, promoted as the ‘Classic Treasures of Fujian’. PUTIEN Bian Rou Soup, ‘100-Second’ Stewed Yellow Croaker and PUTIEN Lor Mee.

PUTIEN @ Jewel

The PUTIEN Bian Rou soup ($4.90) is a Fujianese speciality with more than 500 years of history. The dumpling wrapper is made from pork meat, filled with more pork feelings. It is meaty, springy and swimming in robust tangy broth filled with seaweed.

PUTIEN Bian Rou soup 

‘100-Second’ Stewed Yellow Croaker ($14.90). It comes with three versions now. The original, tomato and sambal. Each one of them has its own interesting flavour, and yet the yellow croakers remain perfectly steamed.

‘100-Second’ Stewed Yellow Croaker - Tomato

‘100-Second’ Stewed Yellow Croaker - Sambal

PUTIEN Lor Mee. Signature PUTIEN dish. The silky noodle, cooked with pork belly, prawn and clam and braised with the superb pork stock. I never miss ordering this whenever I am dining at PUTIEN.  



PUTIEN Sweet & Sour Pork with Lychees ($14.90). Crispy exterior with juicy and succulent pork internally. The combination of tomato sauce and sweetness of the lychee made this a very appetizing dish. I was hoping the portion can be bigger.

PUTIEN Sweet & Sour Pork with Lychees

Chilled Lemongrass Jelly with Fruits ($4.90). Cold, smooth and refreshing. Yum Yum.

Chilled Lemongrass Jelly with Fruits 

Overall, the opening of PUTIEN at Jewel making PUTIEN accessible almost island wide in Singapore. The DUOTOU clams are a must try during this clam seasons as you can have it fresh. Cheers!!

Thank you very much to Relish PR and PUTIEN Team for the tasting invitation.

Food: 7.75/10
Value: 8.5/10
Service: N/A (Tasting Invitation)
Ambiance: 8/10
Budget per Person: $26 - $50, $51 - $80

PUTIEN @ Jewel
78 Airport Boulevard
#02-249 Jewel Changi International Airport
Singapore 819666

T: +65 6908 5182
IG: @putien_sg
OH: Daily, 11.30 – 16.00 (LO 15.30), 17.30 – 22.00 (LO 21.30)

Thursday, 13 June 2019

Three Meals A Day – Yummy Korean Food


Three Meals A Day (‘TMAD’) is a Korean Restaurant located near Beauty World MRT Station. The restaurant has the same name as Korean reality cooking show that Little Devil and I like to watch. We went TMAD a few times and the restaurant always packed during lunch and dinner.

Three Meals A Day

Halibut Hoimuchim ($35 for Medium). Halibut is the most common fish used for sashimi in Korea. We got hooked on it when we went to Korea and we wanted to order the sashimi here. Unfortunately, they run out of it already and left with this spicy seasoned salad. According to LD, the halibut is firm, evenly marinated, but super spicy. The chef actually used chilli padi to spice things up and really got POWER that her lips are burning but she could not stop eating it. So it does sum up how nice it is.

Halibut Hoimuchim 

Jjajangmyeon ($12). The noodle is springy and bouncy, mixed with the sweet black bean sauce. I find the sweetness from the chopped onion bode well with the noodle. I know that there is pork mixed the sauce, however, I could never find them as it is covered up by the dark sauce.


B. Naengmyeon ($16). The spicy version of Korean cold noodles. It is spicy, sweet, tangy and the cold version of this noodle helps to beat the hot weather in Singapore. LD also like the non-spicy version as well.

B. Naengmyeon

Soondae ($10). Korean version of blood sausage, pig intestines stuffed with glass noodles and meat marinated in blood. Normally found in the pork soup, but the version here is served dry with salt and pepper dipping. It is chewy and tasty; however, it can be sticky and difficult to swallow. I find it better if it goes with something soupy.


Fried Chicken ($20 for medium). TMAD only used drummer for their KFC. The flesh is juicy and the batter is crispy but thicker than any other Korean Fried Chicken that tried. Looks more like pisang goreng batter. The seasoning is a bit on the lighter side, but it is still yummy.  

Korean Fried Chicken
Goon Mandu ($12). Korean version of Deep-Fried Dumpling. Crispy doughy skin, filled with delicious pork fillings. It is tasty enough you can eat it without the dipping sauce.

Goon Mandu

Goon Mandu

The décor of the restaurant is modern and almost café style. There are no long tables in the restaurant, but the square tables they used here give them the flexibility to combine and accommodate a larger group. Service is friendly but slow due to insufficient service staff.

Side Dishes

Overall, TMAD sure served authentic Korean food. So far, the dishes what we have tried is above average. We will come back in the future to try the Halibut sashimi. Geonbae!! Cheers!!

Food: 7.5/10
Value: 7.25/10
Service: 6.75/10
Ambiance: 6.75/10
Budget per Person: $11 - $25, $26 - $50

Three Meals A Day
Korean Family Restaurant
12 Chun Tin Road
Singapore 599599

T: +65 6463 2346
Tue – Sun:12.00 – 15.30; 18.00 – 23.00
Closed on Monday

Monday, 10 June 2019

Lobby Lounge – 100 Years of Hospitality Afternoon Tea [MEDIA INVITE]

Egg Benedict with Asian Crab Salad

Hilton Celebrates 100 Years of Hospitality. Lobby Lounge at Conrad Centennial Singapore partakes in this celebration through its 100 Years of Hospitality Afternoon Tea. Let us enjoy the signature dishes popularised by Hilton through its 100 years of Hilton Hospitality.

100 Years of Hospitality Weekend Afternoon Tea Menu

The first course for Weekend Afternoon Tea is Seafood Platter on Ice. Consist of Poached Boston Lobster, Prawns and Irish Oysters. The freshness of the seafood really shines here. The lobster prawns are firm and springy, and I have both of them plain and really enjoy the natural sweetness of the seafood. The Irish Oysters are briny and sweet, and I just need to use a few drops of lemon juice.

Seafood Platter on Ice

Seafood Platter on Ice - 1 person portion

To accompany the seafood is the newly crafted mocktail made from chrysanthemum, calamansi and leatherwood honey. It is fragrant, refreshing with solid leatherwood honey at the end. It really well with the seafood.

Newly Crafted Mocktail

For those having the free flow of sparkling wine, Nino Franco, it will be served after the first course. Of course, you can have it earlier if you wish.

The Second Course drew inspiration from Waldorf Astoria NY 1894. Egg Benedict with Asian Crab Salad, served with Hollandaise and Smoked Paprika. The crab salad replaces the original bacon. We were a bit curious that the service staff used a food trolley to serve the egg benedict. We were then informed that Hilton is the first hotel to introduce in-room dining in the hospitality industries.

Egg Benedict with Asian Crab Salad

The eggs are well poached, topped with solid creamy hollandaise sauce. The crab meat is refreshing and upping the game for the standard of an ordinary egg benedict.

Savory and Sweet Treats

Third Course Savory delights consist of Waldorf Salad (from Waldorf Astoria NY 1894), Chorizo Pate and Burrata Pincho, Cucumber and Cheese Pincho and Homemade Dill Gravlax, Horseradish Cream Cheese, Caviar.

Waldorf Salad 

Chorizo Pate and Burrata Pincho

The Waldorf Salad is crunchy, juicy and helps to cleanse the palate, while the Cucumber and Cheese Pincho has a more neutral flavour as the cucumber offset the saltiness in the cheese. The Chorizo Pincho has a good touch of spiciness and the Homemade Dill Gravlax is a tad too salty.

Cucumber and Cheese Pincho

Homemade Dill Gravlax, Horseradish Cream Cheese, Caviar

Sweet Treats of the third course represents the Hilton creations from around the world. Walnut Brownies (Palmer Hilton, 1893), Pina Colada (Caribe Hilton, 1954), Cream Cheese Red Velvet Cake (Waldorf Astoria NY, 1950), Gin and Tonic Panna Cota (Conrad Centennial Singapore 2016), and Strawberry dip Vanilla Milk Chocolate.

Walnut Brownies

Granny Garden Tea

Without a doubt, these are the highlights for the Heritage Afternoon Tea. The Walnut Brownies are just classic, solid brownie base, topped with cream and covered in white chocolate. The Red Velvet Cake is soft, moist and fluffy.

The Red Velvet Cake

Pina Colada 

The adorable looking coconut shape Pina Colada is made from solid dark chocolate, filled with coconut milk cream. While Gin and Tonic Panna Cota has a nice tangy gin and tonic jelly on top, followed with a rich creamy base. The Strawberry dip Vanilla Milk Chocolate is delicious and the sourness from the strawberry helps to balance the sweet offerings here.

Gin and Tonic Panna Cota
Strawberry dip Vanilla Milk Chocolate

Scones are the Fourth Course of the afternoon tea. Served with Clotted Cream, Orange Jam, Homemade Strawberry Jam. There are two types of scones, plain and raisin. The Orange Jam and Homemade Strawberry Jam are delicious and made a good pairing with the scones.


Overall, the Heritage 100 Years of Hospitality Afternoon Tea represent the history and journey of Hilton Group. We learn some interesting facts about Hilton through this Afternoon Tea. Sure, worth the visit. Cheers!!

Conrad Bear Mascot

Thank you very much to Conrad Centennial Singapore and Lobby Lounge Team for the tasting invitation and the experience.

The 100 Years of Hospitality Afternoon Tea

Monday - Friday
3.00pm – 6.00pm
S$32++ per person
Inclusive of Brazilian Coffee or Ronnefeldt Tea
Exclusive of the seafood platter and The Eggs Benedict.
(Saturday, Sunday & Public Holidays)
1.00pm – 5.00pm
S$62++ with 1 glass of crafted “Welcome” beverage.

S$92++ with free flow of sparkling wine, Nino Franco

Per Child (6 – 12 years old)
S$42++ exclusive of the seafood platter.

All inclusive of Brazilian Coffee or Ronnefeldt Tea

When: 13 May – 30 June 2019.
Where: Lobby Lounge, Conrad Centennial Singapore.
For Reservation: Please Call +65 6432 7438 or Email:
For more information on Sakura Afternoon Tea, visit:

Food: 8.5/10
Value: 8/10
Service: 8/10
Ambiance: 8.5/10
Budget per Person: $26 - $50, $51 - $80

Lobby Lounge @Conrad
2 Temasek Boulevard
Lobby Level, Conrad Centennial Singapore
Singapore 038982

T: +65 6432 7483
Sun - Thu: 07:00 - 00:00
Fri - Sat: 07:00 - 01:00
Daily Afternoon Tea: 13.00 – 17.00

Thursday, 6 June 2019

Ting Heng – Hong Kong Style Steamboat

House Speciality Steamboat Pomfret 

Ting Heng Seafood Restaurant (“Ting Heng”) is an old school seafood restaurant around Tiong Bahru area that has been around for generations. The aquariums at the dining area displaying their live seafood is an example of the restaurant showcasing the freshness of their seafood.

Ting Heng Seafood Restaurant 

A must try here is House Speciality Steamboat Pomfret ($40 / $60 / $80). The cloudy steamboat broth is sweet and robust, results from a long cooking process. At the start, the pot is filled with chopped deep fried pomfret fish bones, diced yams, seaweed, tang oh and Chinese cabbage.

House Speciality Steamboat

House Speciality Steamboat Pomfret 

The pomfret flesh is fillet and serves separately, for cooking after the broth is boiled. It is fresh and springy, almost like eating steam pomfret.

Pomfret Fillet

The first thing that goes into the pot is Three Kind of Balls (Fish, Pork and Chicken) – ($12 / $18 / $24). These homemade balls are meaty, delicious and you can easily distinguish the meat that you are eating. It reminds me of the steamboat in Hong Kong

Fish and Pork Balls

Fried Beancurd Skin ($7 / $10 / $14). This usually served piping hot, as the beancurd skin was deep-fried again before it is served. It is crispy, flavourful and it can be eaten on its own. Most of the time, half of the plate is gone while we are waiting for the broth to boil.

Fried Beancurd Skin - Half eaten due to hunger

Sliced Beef ($15 / $22 / $30). The marbling is just awesome. It is tender, succulent and melts in your mouth. You just need to dip if for about 8 to 10 seconds, then it is ready to consume.

Sliced Beef

Tang Oh Vegetable ($6 / $8). LD’s favourite steamboat veggie and mine as well. A bit bitter, crunchy and minty flavour in the background.

Tang Oh Vegetable

For carbs, we tried their Udon ($4 / $8) and rice. The udon is thick and springy, good for those who like bouncy stuff. I prefer a comforting porridge, so I throw in a couple bowls of rice in the pot, followed with well beaten raw eggs, and let it simmer for a few minutes till it soaks up the essence of the broth. The result is a tummy warming Teochew style porridge.

Although seafood is the signature of this restaurant, Ting Heng non-seafood cooked dishes are tantalising as well. Claypot Chicken with Beancurd and Salted Fish ($12 / $18 / $24) is LD’s favourite. The nice smoky and pungent aroma from the salted fish, followed with soft beancurd and succulent chicken is just yummy. The saltiness in the dish is a good pairing with a bowl of white rice and you can consider this dish “a rice thief”. The only pity is that there is not enough gravy in this dish, or else it will be perfect.

Claypot Chicken with Beancurd and Salted Fish

Sweet and Sour Pork – ($12 / $18 / $24). Crispy and crunchy popcorn pork, nicely coated with a sweet and tangy sauce. I find it missing some diced pineapple to balance cut through the richness in this dish.

Sweet and Sour Pork

Signature Roasted Spring Chicken ($20). We have ordered this every time we dine here. The kids love it because the flesh is juicy and the paper-thin skin in tasty enough. It is well marinated; you don’t need any sauce or salt and pepper dip for this dish. Ting Heng used spring chicken for this, so it only comes in a whole chicken portion.

Signature Roasted Spring Chicken 

Stir Fried Frog with Spring Onion ($20 / $30 / $40). The frogs are coated with flour before it is fried so it seals the moisture in its flesh. The combination of spring onion, ginger plus a solid “wok hei” aroma in this dish is very good. I wish there is a bit of gravy that I can put on my rice.

Stir Fried Frog with Spring Onion

Ting Heng has two seating options indoor and outdoor. I prefer indoor as I like to eat my food in a comfortable ambience. The service is pleasant, friendly like a traditional Chinese restaurant standard.

Menu Page 1

Menu Page 2

Overall, Ting Heng is an old school type of seafood restaurant. We enjoyed the steamboat as it reminds us of the steamboat in Hong Kong. The ingredients are fresh, delicious and reasonably priced. Best of all, they open until 4 AM, so you can pick what time you want to dine here. Cheers!!

Food & Drinks: 7.75/10
Value: 7.5/10
Service: 7/10
Ambiance: 7/10
Budget per Person: $26 - $50

Ting Heng Seafood Restaurant
82 Tiong Poh Road
Singapore 160082

T: +65 6323 6830
OH: Daily 17.00 – 04.00

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