Tuesday, 13 February 2018

King's Laksa Steamboat – Unique Laksa Steamboat [MEDIA INVITE]

King's Laksa Steamboat - Our Spread


King's Laksa Steamboat ('KLS') is a steamboat buffet restaurant renowned for its Signature Laksa soup base. Founded in 2010, KLS has been around for a while and has their own loyal patrons.

King's Laksa Steamboat

Buffet Price

Once seated, you can see a white laminated order sheet, where you can choose some of their specialities. Soup base, finger food, noodles, meat, seafood and dumpling.

The Menu

For the soup base, KLS also offer chicken, herbal and ma-la. We choose their signature dual soup Laksa and chicken. The Laksa soup base is rich, lemak and packs of flavour. You can even see the top grade of dried prawn they use on the bottom of their stock. Simply put, the Laksa soup base is top notch. The chicken soup base is milky, robust with a touch of soothing effect in contrast to the laksa soup base.

Signature Laksa Soup Base (Top) and Chicken

The Premium Dried Prawn in the Laksa soup base

KLS also offer triple soup base for those who want more options. You just have to top up $8.

The Sauces & Condiments

Other than the ingredients mention on the order paper, they have 35 more steamboat ingredients for you to choose from. Check out the pictures below. This part is self-service, including the sauces and garnishes.

Ingredients - Part 1

Ingredients - Part 2

Ingredients - Part 3

The meat is sliced thinly and the portion will depend on the number of people ordering. My personal pick is their pork and sliced mutton because of their fattiness. For healthy diners, they also have chicken breast, beef and lean pork.

Seafood: Cockles, Clams and Prawns
Meat: Lean Pork, Mutton, Chicken and Pork Belly

For the seafood, our personal pick is the prawns and crabs. The prawns are fresh, bouncy and crunchy, while the flower crabs tasted fresh and sweet. Of course, there are cockles that you can choose to have with the laksa soup base, however as it is served with its shell, it becomes messy when you want to scoop the meat out.

Flower Carb, Fish Dumpling and Beef

Ingredients from Self Service section

Another reason that you must visit KLS is their cooked food. Their prawn paste chicken wings really got standard. Well marinated with prawn paste, fried upon order, you sure will get piping hot chicken wings on the table. Taste-wise, it is crispy, aromatic and succulent internally. Even our fellow har cheong gai addict gave her two thumbs up for this. We actually order the har cheong gai a couple of times.


Prawn Paste Chicken - Check out the Size

Fried Tofu - Accidental Order - tasted like fried fermented tofu


The same applies to other cooked food such as Fried Fish Balls, Luncheon Meat, Fried Tofu and Mini Mantou. I enjoy the fried mantou with the solid laksa broth, something that you never try but you can't deny its deliciousness.

Fried Fishballs, Fried Prawn Paste Chicken & Fried Luncheon Meat

Fried Mantou

The rest of the ingredients are as enticing, with such extensive selections I am sure that everyone can find something that they like. Not in the picture are beancurd skin and Nissin instant noodles, that are must-have ingredients in steamboat.

On top of the mention above, the buffet price included free flow of drinks, dessert and ice cream as well.

Free Flow of Drinks

Free Flow of Ice Cream

Ice Cream

Chubby Botak Koala's Creation - Mantou Ice Cream

Dessert - Beancurd Pudding

The décor of this place is bright and spacious. However, as you are eating steamboat in the air-conditioned room, expect to come out a bit smelly.

Part of the dining area

Overall, King's Laksa Steamboat buffet is definitely value for money. Their signature laksa soup base is definitely unique, while most of their ingredients have a certain standard. So if you are looking for a yummy steamboat place, consider King's Laksa Steamboat. Cheers!!

Thank you very much, Ivan Teh @The Running Man and King's Laksa Steamboat Team for the tasting invitation.

Food & Drinks: 7.25/10
Value: 8.5/10
Service: N/A (Tasting Invitation)
Ambiance: 7.25/10
Budget per Person: $26 - $50

King's Laksa Steamboat
17 Teck Chye Terrace
Singapore 545724

T: +65 6287 8010
IG:
OH: Daily 11.00 – 23.00
Price:
Lunch (11.00 – 14.59), Mon – Fri: Adult $21.80++, Child $16.80++
Lunch (11.00 – 14.59), Sat, Sun, Eve PH & PH: Adult $26.80++, Child $16.80++
Dinner (15.00 – 23.00), Daily: Adult $26.80++, Child $16.80++
Dining Duration 120 mins
*Child 6 – 11 years old.



Monday, 5 February 2018

Restaurant HOME- Usher Into A Bountiful Year of DOG at Restaurant HOME [MEDIA INVITE]


Fragrant Rice with Dried Scallop and Preserved Meat wrapped in Lotus Leaf
Restaurant HOME has finally found a new home in Upper Changi North. To be exact, at 27 Cosford Road. The secluded location is also known as Johore Battery, where it still showcases the last artillery battery in the east of Singapore. The vast natural land area provides a unique background for Restaurant HOME to bring back the good old times like it was in the 19th century.

Restaurant HOME and Bar

Johore Battery - Still a tourist attraction

Restaurant HOME is proudly owned and run by celebrity Chef Tan Yong Hua, who strive to bring simple home-cooked inspired dishes to his diners. The Previous review of Restaurant HOME can be found here.

Part of the entrance to the restaurant

This time around, we are here to sample the offerings for Chinese New Year Menu. Our tasting is based on Prosperous Menu E, priced at $558+ for 8 person and $688+ for 10 person.

Yu Sheng with Norwegian Salmon (遍地黄金 (三文鱼捞生)). Simple and uncomplicated Yu Sheng with refreshing ingredients. The shaved vegetables and pickled ingredients are crunchy and you get a nice kick from the pickled ginger. All of the ingredients are evenly coated with the combination of oil and sweet and sourness from the plum sauce. Not only you get Abundance of blessing this Yu Sheng will definitely wake up your appetite.

Yu Sheng with Norwegian Salmon

Double-boiled Amidori Abalone with Chicken and Night Blooming Cereus soup (万事胜意(霸王花鲍鱼炖鸡汤)). Clear and robust double boiled soup. The chicken-based broth boiled together dragon fruit flower which has the detox and cooling effect on the body. Together with the abalone, the dragon fruit flower adds sweetness to the broth.

Double-boiled Amidori Abalone with Chicken
 and Night Blooming Cereus soup

Barbecued Duck with Lychee Wood (富甲天下 (炭烧荔枝木烤鸭)). Instead of the popular Peking Duck, Restaurant HOME will serve the Barbecued duck during the CNY period. The duck is juicy and succulent, while you can still enjoy the crisp and crunchy duck skin. I like the duck here as it has a good fats content under the skin which also helps in keeping the moisture in the flesh during roasting. Yummy.

Barbecued Duck with Lychee Wood 

Braised Green Wrasse with Roast Pork, Leek and Flower Mushrooms 年年有余 ((红烧蒜子火腩扒海青衣)). The fish is steam just right. The flesh is firm and smooth, topped with the dark robust looking gravy infused with roast pork and flower mushrooms. Not to worry, instead of overpowering the natural flavour of the fish, the gravy enhanced its natural flavour nicely.

Braised Green Wrasse with Roast Pork, Leek and Flower Mushrooms

Duet of Pork Ribs with Barbecued sauce and Stir-fried Kai Lan with Preserved Meat (心想事成(烧汁排骨 拼 腊肠炒芥兰)). The ribs have a right balance of meat and fats. It is crispy externally, while the meat is just succulent. The barbecued sauces added a nice zip of flavour to the ribs.

Duet of Pork Ribs with Barbecued sauce and Stir-fried Kai Lan with Preserved Meat

Stir-Fried Kai lan with Lap Cheong is another an old school way to add flavour to the vegetables. The vegetables are fresh and crunchy, while most of us just like the tasty, meaty and delicious lap cheong.

Pan-fried King Prawn with Superior Soy Sauce (喜哈大笑(干煎明蝦皇)). The King Prawns are fried first to create crispy skin and seal in all the juice. The salty, rich, buttery and umami sauce is just so delicious, you just want to lick it from the shell. The superior soy sauce really shone here and will definitely go nicely with a bowl of white rice. A “rice thief” dish indeed.

Pan-fried King Prawn with Superior Soy Sauce 

Fragrant Rice with Dried Scallop and Preserved Meat wrapped in Lotus Leaf (五谷丰收(瑶柱腊味荷叶饭)). The finale of the savoury dish. The rice is cooked in lotus leaf with dried scallops and lap cheong. The rice is moist and slightly on the softer side. It absorbs the aroma and flavour from the lap cheong and dried scallops. I will like it better if the rice has more bite to it (al-dente texture).

Fragrant Rice with Dried Scallop
and Preserved Meat wrapped in Lotus Leaf

Black Sesame Glutinous Rice Ball in Longan Red Dates Tea (阖家团圆(龙眼红枣雪耳芝麻汤圆)). This is the finale of the CNY Menu to give the patrons the sweet ending for their dining experience at Restaurant HOME.

Black Sesame Glutinous Rice Ball in Longan Red Dates Tea

Overall, the Chinese New Year dishes in Restaurant HOME are the combination of Cantonese cuisine together with old school home-cooked inspired dishes. My personal pick is the double boiled soup, roast duck, pan-fried king prawns. Definitely, a place to consider for your Chinese New Year Celebration this year.

Restaurant HOME – Chinese New Year 2018
When: 1st February - 2nd March 2018
There are 7 different Chinese New Year Menu to choose from.
The full details of the menu is available here: http://www.restauranthome.com.sg/promotions
(Click on the photo of CNY 2018 Menu to go to the next page)
For Reservation: Call 6465 1698

Thank you very much Restaurant HOME for the tasting invitation.

Food & Drinks: 8/10
Value: 7.5/10
Service: N/A (Tasting Invitation)
Ambiance: 7.5/10
Budget per Person: $26 - $50, $51 - $80

Restaurant HOME & Bar
27 Cosford Road
Singapore 499549

T: +65 6465 1698
IG: @restauranthomesg
OH:
Tue – Sun: 11.30 – 14.30, 17.30 – 23.00

Closed on Mon, except if it is a Public Holiday. 

Thursday, 18 January 2018

Ellenborough Market Cafe – Prosperity Dinner [MEDIA INVITE]


Yu Sheng - Design 1

From 5 February to 2 March 2018, Celebrate Chinese New Year with Prosperity Set Menu at Ellenborough Market Cafe, curated by Executive Chef Louis Tay.

Yu Sheng - Design 2

The starter during this period is, of course, Salmon Yu Sheng. Just check out the five photos, just to show how adorable the five Yu Sheng design. Taste wise, all the fresh and pickled ingredients works. The plum sauce is not overly sweet, together with the oil, it bound all the ingredients nicely.

Yu Sheng - Design 3

Yu Sheng - Design 4

Yu Sheng  - Design 5

Double-boiled Fish Maw with Dried Scallops and Cordyceps Flower. A signature Cantonese double-boiled soup. Clear and robust broth, filled with the umami flavour from the fish maw and dried scallops. The dried fish maw is used here, instead of the fried fish maw. You can taste the springy texture and the collagen when you bit into it. Delicious and good for your health and beauty as well.

Double-boiled Fish Maw with Dried Scallops and Cordyceps Flower

Imperial Herbal Chicken. A traditional dish, done to the best. The Spring Chicken is deep fried at first, before it is wrapped and steam. The deep frying locks the flavour of the chicken, while the steaming allows the nutrition from the herbs and flavour to sip into the chicken. Most of Imperial Chicken I ate before always too liberal with the dates turning the dish to be overly sweet. The version here just hits the spot for me.

Imperial Herbal Chicken

Hong Kong Style Fried Garoupa. Similar to the Imperial Chicken, the fish is deep fried first, then steamed. You can expect the combination of the crisp exterior with fresh fish flesh. Instead of the usual soy sauce, the sauce is very complex include crispy roast pork, onion, mushrooms and paprika.

Hong Kong Style Fried Garoupa

Wok-Fried Asparagus with Pearl Scallop in XO Sauce. The scallops are big in size, juicy and sweet bodes well with the crunchy asparagus. The XO sauce gave this OMPH in this dish. I was hoping this dish to be dryer so you can taste more of the XO sauce.

Wok-Fried Asparagus with Pearl Scallop in XO Sauce

Braised Abalone and Sea Cucumber with Australian Broccoli. I personally like the braised sea cucumber here. Not only the braising sauce absorbs nicely, the crunchy texture complements the abalone and broccoli as well.

Braised Abalone and Sea Cucumber with Australian Broccoli

Fried Glutinous Rice Wrapped in Lotus Leaf. A mouthwatering and al-dente rice. It is aromatic and appetizing as well and makes you forgot that you are full.

Fried Glutinous Rice Wrapped in Lotus Leaf

Dessert is Double-boiled Hasma with Red Dates. One of LD's favourite desserts. The portion of Hasma is very generous, Together with longan and red dates to flavour the soup, it definitely gives the Prosperity Dinner a sweet ending.

Double-boiled Hasma with Red Dates

Spring Revelry – Prosperity Set Menu
When: 5 February – 2 March 2018.
Price: Menu A, $788 ++ for table of 10;
Menu B, $988 ++ for table of 10;
For reservation or enquiries:
Call: +65 6239 1847 / 1848
Email: dining.merchantcourt@swissotel.com

Spring Revelry – Prosperity Buffet
When: 5 February – 2 March 2018. , Lunch and Dinner.
Price: Lunch: Adult, $60++ ; Child; $34++
Dinner: Adult, $80++ ; Child; $40++
For reservation or enquiries:
Call: +65 6239 1847 / 1848
Email: dining.merchantcourt@swissotel.com

Thank you very much for Swissotel Merchant Court for the tasting invitation

Food & Drinks: 7.5/10
Value: 7.25/10
Service: N/A (Tasting Event)
Ambiance: 7.75/10
Budget per Person: $51 - $80, $81 and Above

Ellenborough Market Cafe
20 Merchant Road
Level 1, Swissotel Merchant Court
Singapore 058281

T: +65 6239 1847/1848
IG: @Swissotelmerchantcourt
OH:
Buffet Breakfast: Daily, 06.30 – 10.30
Buffet Lunch: Daily, 12.00 – 14.30
Buffet Dinner: Daily, 18.30 – 22.00
Buffet High Tea: Sat, Sun & PH: 15.30 – 17.30
(Ala Carte Menu is available upon request)


Sunday, 14 January 2018

Ah Ho Teochew Noodles – Delicious Traditional Fishball Noodle


Ah Ho Teochew Noodle - Mee Kia

I stumbled upon Ah Ho Teochew Noodle when the Wanton Mee shop (See Da Jie Wanton Mee review here) at the beginning of Sam Loeng Road was not opened on that day. I decided to stop at this coffee shop just to get a quick bite.

Ah Ho Teochew Noodle - The Stall

Since there is a short queue at this stall, I decided to join the queue. While queueing, something caught my eyes. Why would a normal noodle shop allow you to order Fried Tee Po ( Fried Flat Fish) separately, the traditional ingredients for Teochew Noodle soup that is bitter yet give the distinct OMPH taste to the dish.

As most of the customers ordered soup noodles, I decided to order Mee Kia Soup (Large- $4.5 each). Another sign of promising noodle shop is they allowed you add the pork lard yourself, WOW.


Mee Kia Large

First slurp, the soup is robust and the combination of the sweetness from the pork bones and the Oink Oinkness from pork fats. The noodle is cooked to al-dente and each ingredient which include minced pork, sliced pork, fishball, fishcake, fish dumplings mushroom, tee po and pork lard added multiple layers of taste in this dish. Definitely a lot of ingredients for a simple bowl of noodle.


The Noodle

The minced pork and sliced pork are tender and succulent. Fishballs are bouncy and tasty, slightly better than average fishball noodle shops. The fish dumpling is smooth and crunchy. The Tee Po is crispy, crunchy and definitely add to the complex flavour of this dish. Yum Yum.

The Fish Dumpling

The Sliced Pork

Overall, the Teochew Fishball Noodle in Ah Ho is definitely something to savour. I have returned here once more with LD, and she agrees with me, the fishball noodle here is good. So if you are Fishball Noodle lovers, you need to check out this place. Cheers!!

Note: When I was doing my prep work for this review, I notice that Ah Ho has been around since the 1970s. Some said the quality has drop compare to the past. However, I only tried Ah Ho recently and I still find them to be very good. A lot of the elderly order Kway Teow Soup, but I just like my noodle better.

Food & Drink: 8.5/10
Value: 8.5/10
Service: N/A (Self Service)
Ambiance: N/A
Budget per Person: $0- $10

Ah Ho Teochew Noodles (亚河潮州粿条面)
12 Verdun Road
Verdun House, Kim San Lee Coffee Shop
Singapore 207278

T: +65 8127 4249
OH: Thu – Tue: 08.00 – 14.00 
Closed on Wednesday

Our Popular Reviews: