Friday, 18 January 2019

Golden Peony – Blossoming Fortune for Year 2019 [MEDIA INVITE]

Eight Treasure Congee

Conrad Centennial Singapore ushers in the Year of the Pig with creative and delicious culinary delights that will spice up your Reunion Dinner and Chinese New Year Celebration.

Lo Hei of Fortune Piggy ‘Yu Sheng’

Fortune Piggy ‘Yu Sheng’  Salmon, Crispy White Bait and Fish Skin
Image Credit: Conrad Centennial Singapore

We started the Media reunion dinner with a super long Lo Hei of Fortune Piggy ‘Yu Sheng’. The Yu Sheng is big enough for 30 people with plenty of leftovers. The combination of fresh and pickled vegetables, together with abalone, salmon, crispy whitebait and fish skin are good to starter for the Chinese New Year reunion dinner. On top of that, we have this mini pig made from chocolate to commemorate the Year of the Pig.

Yu Sheng - Individual Portion

Instead of a soup dish, Golden Peony present vegetarian Eight Treasure Congee. The whole dish presentation is just beautiful, like Golden Peony version of Bibimbap. You can taste the robust broth used to cook the smooth and silky congee. Served with pickled vegetables and charcoal fried dough.  The final touch is the shaved truffle and truffle oil. Not an auspicious dish served during CNY, but it was just so yummy.

Eight Treasure Congee

Steamed Star Grouper and 8-Head Abalone. This fish really represent abundance through the bounty of the sea. The flesh of the grouper is firm and springy, while the abalone is well braised. Unfortunately, due to the firmness of the fish, the abalone braising sauce is not well absorbed in the fish. Feels like two separate dishes, instead of one.

Steamed Star Grouper and 8-Head Abalone

Golden Maine Lobster, Butter Pumpkin Sauce, Crispy Potato Crumbs. Deep fried lobster flesh, coated with pumpkin sauce with a sprinkle of curry powder. Fragrant, crunchy, with a bit of curry kick.

Golden Maine Lobster, Butter Pumpkin Sauce, Crispy Potato Crumbs

Roast Whole Suckling Pig, Fragrant Coconut Rice. One of the most anticipated dish for CNY gathering at Golden Peony. This is Suckling Pig x Nasi Lemak. The suckling pig is thin and crispy. It excites everyone just by listening to the crackling sound when the pig was being cut. It is stuffed with rich lemak flavour of the coconut rice and to make it more interesting, fried otah is perfectly inserted in the middle of the rice stuffing, looks like egg yolk.

Roast Whole Suckling Pig, Fragrant Coconut Rice

Roast Whole Suckling Pig, Fragrant Coconut Rice

It is then served with sambal that is sweet and fragrant. I am not a chilli eater, however, eating this dish without the sambal is just incomplete. I gave the sambal two thumbs up. Yum Yum.

Roast Whole Suckling Pig, Fragrant Coconut Rice

The first dessert is ‘Koi’ Soya Pudding, Hasma, Peach Resin and Red Date Broth. Representing a good fortune for Chinese New Year, the soy pudding Koi brings abundance of luck to the diners. The Koi soya pudding is smooth and creamy while the lightly sweeten soup bodes well with the hasma and the sweet red date broth.  

‘Koi’ Soya Pudding, Hasma, Peach Resin and Red Date Broth

The second dessert is Osmanthus Broth, Rainbow Crystal ‘Tang Yuan’. The three different types of Tang Yuan are black sesame, pumpkin and sweet potato. The flavours are lighter, not as bold as traditional tang yuan. I like the QQ texture of the Tang Yuan.

 
Osmanthus Broth, Rainbow Crystal ‘Tang Yuan’

Osmanthus Broth, Rainbow Crystal ‘Tang Yuan’


Overall, another excellent Chinese New Year dishes curated by Executive Chef Ku Keung and his team. They really showcase their creativity in assembling the giant Yu Sheng. The boldness in showcasing the delicious Eight Treasure Congee for Chinese New Year definitely need to be applauded, and their “Nasi Lemak” Sucking Pig is just amazing. Golden Peony at Conrad Centennial Singapore is definitely a place to consider for Chinese New Year Celebration.

Thank you very much to the Conrad Centennial Singapore for the tasting invitation.

CNY Nibbles


Blossoming Fortune at Golden Peony
When: 21 January to 19 February 2019.
Where: Golden Peony and Festive Takeaway Conrad Centennial Singapore
Price: Lunar New Year Menu from $118++ per person or $1,398++ for table of 10 pax.
Reservation: www.connoisseur.sg or call Golden Peony at +65 6432 7482 / 88
For Festive Takeaway: Email: sinci.festive@conradhotels.com / call +65 6432 7489
The CNY Menu and Brochure are available at www.connoisseur.sg

Food & Drink: 8.75/10
Value: 7/10
Service: N/A (Tasting Invitation)
Ambiance: 9/10
Budget per Person: $51 - $80; $81 and Above

Golden Peony
2 Temasek Boulevard
3F, Conrad Centennial Singapore
Singapore 038982

T: +65 6432 7482/88
OH:
Mon – Sat: 11.30 – 14.30; 18.30 – 22.30
Sun: 10.30 – 14.30; 18.30 – 22.30


Thursday, 3 January 2019

Chai Chee Fishball Noodle – A Good Supper Place

Fishball Noodles


As our friends have their own families and responsibilities, it is difficult to meet up and chat without the additional baggage (kids) tagging along. Therefore, it is good to have a place to meet up over comfort food and chat.

Teochew Keow Teow Fishball Noodle Soup

I spotted this IG post from EatwithRoy, where he “makan” after finished closing up at Black & Ink. Needless to say, we decided to try it.

LD and I normally ordered the medium size, $5. The Mee Pok is al-dente, tossed with a well-measured dollop of tomato sauce (for the non-spicy) and a dash of vinegar. The toppings include tao pok (bean curd with fish fillings), 2 fishballs, a fish dumpling and a few slices of fish cakes.

Mee Pok Dry - $5 version

Mee Pok without Chilli

Meanwhile, for the spicy version, you get aplomb amount of the chilli tossed with the noodle. The chilli definitely looks fierce and will definitely spiced up your taste buds.

Mee Kia with Chilli

On top of the noodles, we normally ordered the fishball soup ($5). The balls are bouncy and crunchy, and you can taste the flavour of the fish when you bite into it. The same can be said about the fish dumplings.

Fishball Soup $5

Fishball Soup - Up close

Fish Dumpling

For those that love the traditional Teochew Fishball Noodles, the Lar Pok (fried pork fats) here also come free. Please help yourself. Oink Oink!!

Pork Lard

Located at 55 Chai Chee Drive, there is a lot of parking spot at the back. The extensive opening hours making this a good place to have your comfort food at any time. For us, it is best to go after 8 PM and for supper.

Overall, we definitely glad to have found this place. The fishball noodle is good, no ridiculous queueing time and plenty of parking spots. Not the best fishball noodle shop, but between 10 PM to 2 AM, it is one of the better ones. There is also a prata option a few stalls away, if you need some variety. Cheers!!

Food & Drink: 7/10
Value: 7.5/10
Service: 6.5/10
Ambiance: 6/10
Budget per Person: $0 - $10

Teochew Keow Teow Fishball Noodle Soup
55 Chai Chee Drive
#01-190
Singapore 460055

T: +65 6406 3539
OH: Daily 07.00 – 02.00
*Closing dates will be announced in Facebook Page

Monday, 17 December 2018

Element – Festive Dining 2018 [MEDIA INVITE]

Slow Roast Turkey with Sze Chuan Spicy Sauce.

Celebrate this year Christmas and New Year’s festivities with a luxurious spread at Element at Amara Singapore. Curated by Executive Chef Charles Goh and his culinary team, diners can expect 7 live stations to spark the Element Festive dining experience.

X'MAS Media Tasting 2018

Highlights for this special occasion are:
Tomato Watermelon Carpaccio. Unique fusion between tomato and watermelon, both fruits bursting with sweetness and a slight touch of tanginess from the tomato. The shaved cheese and balsamic vinegar accentuate the flavour of watermelon and tomato. A refreshing start to the meal.

Tomato Watermelon Carpaccio

Celeriac Veloute Truffle Oil. Creamy, smooth yet light celeriac soup. The truffle oil is light, allowing the nice pairing with the soup instead of overpowering it. Good to have a slice of bread.

Celeriac Veloute Truffle Oil

Pan-seared Foie Gras with Raspberry Sauce. Perfectly pan-fried foie gras. It is crisp externally, yet creamy and velvety internally. The raspberry sauce has the right sweetness and fruitiness to go with foie gras. Simply put, one serving of this is not enough for me.

Pan-seared Foie Gras with Raspberry Sauce

Baby Lobster Miso Yaki. The presentation of this dish will definitely leave you with an awe feeling. Basked with Chinese Rose Wine, the baby lobster is then torched, giving you the flambee effect before you dig into this dish. It is aromatic and the baby lobster is succulent, with a slight springiness to it.

Baby Lobster Miso Yaki.

Baby Lobster Miso Yaki.

Slow Roast Turkey with Sze Chuan Spicy Sauce. A fusion between East and West. The turkey is flavourful while the Sze Chuan sauce definitely packs the punch. The spiciness rises slowly and you can feel your tongue and lips become numb. Suitable for those like Sze Chuan dishes. The creamy and velvety mash potatoes are not to be missed here. It is just superb.

Slow Roast Turkey with Sze Chuan Spicy Sauce.

Japanese Cheese Log Cake. Definitely not your traditional log cake. Element present to you Matcha Cheesecake as the base of the log cake. The strong matcha flavour replaces the traditional chocolate flavour. It’s like celebrating Christmas in Japan.  

Japanese Cheese Log Cake

Japanese Cheese Log Cake

Overall, the highlights for this year festive dining are definitely enticing and luxurious. If you are looking for a place to celebrate this Jolly period, you definitely must consider Element at Amara Hotel.

Executive Chef Charles Goh, Chef Jason & Culinary Team of Element

Element Tis’ The Season To Be Jolly 2018.
When: 1 December 2018 to 1 January 2019.
(Excluding Christmas Eve, Christmas Day, New Year's Eve and New Year's Day).
Price:
Buffet Lunch, 12.00 – 14.30: Adult S$58, Child S$29
Buffet Dinner, 18.00 – 22.30: Adult S$78, Child S$39

Christmas Eve Buffet Dinner, 24 December 2018
Buffet Dinner, 18.30 – 22.30: Adult S$108, Child S$54

Christmas Day Brunch, 25 December 2018
Buffet Lunch, 12.30 – 15.30: Adult S$68, Child S$34

Christmas Day Buffet Dinner, 25 December 2018
Buffet Dinner, 18.30 – 22.30: Adult S$78, Child S$39

New Year's Eve Buffet Dinner, 31 December 2018.
Live carving of 55kg Bluefin Tuna directly imported from Okinawa
Buffet Dinner*, 18.30 – 22.30: Adult S$108*, Child S$54.
*Add S$30++ per adult for free flow prosecco, wines and beer at the buffet dinner and Lobby Countdown Party happening from 20.30 to 01.00

New Year’s Day Brunch, 1 January 2019.
Live carving of 55kg Bluefin Tuna directly imported from Okinawa
Buffet Lunch, 12.30 – 15.30: Adult S$68, Child S$34

For reservations or enquiries:
call: +65 6879 2607
email: fnb.sg@amarahotels.com
Other details and information available here:

Thank you very much to Amara Hotels team 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

Element Restaurant
165 Tanjong Pagar Road
Singapore 088539

T: +65 6879 2607
IG: @AmaraSingapore
OH:
Breakfast, Daily: 06.30 – 10.30
Lunch, Mon – Fri: 11.30 – 14.30
High Tea, Sat & Sun: 11.30 – 14.00 (1st Seating), 14.30 – 17.00 (2nd Seating)
Dinner, Daily: 18.30 – 22.00


Saturday, 15 December 2018

Ginger – Festive Dining 2018 [MEDIA INVITE]

Festive at Ginger 

Create festive moments at Ginger with the culinary creation from the new Executive Chef Vincent Aw and his culinary team

The year festive highlights at Ginger, includes:

Traditional Roasted Turkey drizzled with Giblet Sauces and Cranberry Jus. I have to admit, this is one of the most tender and succulent turkeys that I have tried. Our turkey was deboned and rolled, to make it easier for cutting. The giblet sauce is just awesome, rich and bursting with flavour, almost like blended foie gras. Yum Yum.

Traditional Roasted Turkey drizzled with Giblet Sauces and Cranberry Jus

Bean Sprouts, Baby Carrots and Bacon

Honey-glazed Ham accompanied by Oriental Salsa. The combination of sweet and salty in a Christmas Ham is always an attractive proposition. The ham is still slightly rich and meaty; however, the salsa sauce really balances up this dish. It is also good when eaten with grilled pineapple, reminds me of Brazilian churrasco.

Honey-glazed Ham accompanied by Oriental Salsa

Honey Chestnut

Herb Crusted Roast Sirloin Beef. Simply delicious and unpretentious. It is roasted close to rare instead of medium rare, the beef is meaty but juicy. Since sirloin has less fat compare to rib eye, it is better to roast it this way so it retains the juiciness in the flesh.

Herb Crusted Roast Sirloin Beef.

Herb Crusted Roast Sirloin Beef.

The Ham, Turkey and Beef

Grilled Scallop with Yuzu and Shoyu. These plump and juicy scallops are not to be missed. Basked with yuzu and shoyu, it brought up the sweetness of the scallops nicely.


Grilled Scallop with Yuzu and Shoyu.

Rock Lobsters Bouillabaisse. The lobsters are juicy and succulent, while the bouillabaisse broth is just amazing. Thick, robust and extracted the essence of the lobster nicely. Feels like an exquisite lobster bisque. During the tasting, they also serve Lobster with Superior Stock, the lobster and stock are equally mesmerising.

Rock Lobsters Bouillabaisse

Rock Lobster

Lobster with Superior Stock

Assorted Satays. Well marinated, juicy and perfectly grilled. You can taste the charred flavour externally, which seal the juice of the meat internally. The peanut sauce is rich and spicy, making you want to dip everything on the plate with the sauce.

Assorted Satays

Singapore Chilli Crab with Fried mantou. Solid version of Chilli Crabs. The chef really throws in all the spices, including the chilli in making this dish. The spicy, thick and velvety egg chilli sauce penetrate into the crabs thoroughly and the gravy is just begging for you to polish it off with the fried mantou.

Singapore Chilli Crabs

Fried Mantou

Gula Melaka Log Cake with Coconut Flakes. The local version of Log Cake. The sponge cake is light and the fillings, especially attap seed really represents Singapore local desserts scene. Definitely unique, however it is very sweet.

Gula Melaka Log Cake with Coconut Flakes

Assorted Christmas Desserts

Overall, the Signature dishes for the festive dining at Ginger are definitely something that you can look forward to. On top of the star dishes above, the rest of the spread is commendable as well. So, if you are considering a location for your festive dining, Ginger should come into consideration as well.

Ginger Bread Cookies

Chocolate Cake

Festive Dining at Ginger Restaurant
When: 1 December 2018 to 1 January 2019.
Location: Ginger at PARKROYAL on Beach Road
Timing: Lunch 12.00 – 14.30; Dinner 18.00 – 22.00
Price:
Lunch, Mon – Fri: $58 per Adult, $29 per Child.
Lunch, Sat – Sun: $68 per Adult, $29 per Child.
Lunch, 24, 31 Dec 2018 and 1 Jan 2019: $68 per Adult, $34 per Child.
Lunch, 25 Dec 2018: $88 per Adult, $49 per Child.
Dinner, Mon – Thu: $78 per Adult, $39 per Child.
Dinner, Fri – Sun: $88 per Adult, $44 per Child.
Dinner, 24 and 31 Dec: $98 per Adult, $49 per Child
Dinner, 25 Dec: $88 per Adult, $44 per Child
Dinner, 1 Jan 2019: $68 per Adult, $34 per Child.

For Reservation:
Call: +65 6505 5710

Thank you very much for to the team at PARKROYAL on Beach Road for the tasting invitation.

Also making an appearance during our tasting session is Festive Pork Knuckle with Dried Chillies and Peppercorns. It is definitely not your traditional dishes, but for those who like sizzling aromatic spicy flavour. This dish is available for dine-in at Si Chuan Dou Hua at PARKROYAL on Beach Road and also for Festive Takeaway.

Festive Pork Knuckle with Dried Chillies and Peppercorns

For more details you can contact dining.prsin@parkroyalhotels.com or at +65 6505 5710.

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

Ginger
7500 Beach Road
PARKROYAL on Beach Road, Singapore
Ground Floor
Singapore 199591

T: +65 6505 5710
IG: @Parkroyalbeachroad
OH:
Breakfast: 06.00 – 10.30
Lunch: 12.00 – 14.30
Dinner: 18.00 – 22.00

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