George Town – Exciting New Signature Dishes 2023 [MEDIA INVITE]

George Town Tze Char & Craft Beer (“George Town”) recently appointed Chef Michael Khor Choon Keat, a renowned maestro in Malaysia’s world of gastronomy to helm their kitchen. His CV includes Executive Chef at Grand Imperial Group Malaysia, The Oriental Group, vGarden and Number Seven Private Kitchen. In was 2018, he also awarded the prestigious Gold Award in the “Creative Perfect Fish Art Competition”.

Combining Chef Michael Khor creativity, wealth of experience and fresh ingredients available, George Town has introduced new signature dishes.

Lobster Mixed Platter

Lobster Mixed Platter and 3-Litres Amber Lager Tower ($88, served 4, limited to 1 set per table). Includes Lobster Meat, Prawn Rolls, Tako Balls, Pork Belly and Gobo Stick. George Town version of tapas (small plates) to accompany the 3-litres of Amber Lager Tower. On that evening, our platter includes Tako Balls x2, Prawn Rolls, Lobster Meat x2, Gobo Stick and Fried Octopus. It is value for money, cause some places already charge $88 for the 3L of beer tower.

Prawn Roll

Tako Balls

Gobo Stick

Fried Octopus

Lobster

Lobster

Black Truffle Sauce Lobster ($68). The flesh of the lobster is de-shell. stir-fried and finished with Black Truffle Sauce. The lobster meat is juicy and bouncy, nicely complemented with creamy sauce and infused with black truffle flavour. The flavour of the black truffle is not overpowering, instead, it elevates the flavour of this dish nicely.

Black Truffle Sauce Lobster 

Abalone, Sea Cucumber and Mushroom (至尊三宝, $38). One of my favourite dishes in Chinese restaurants. The abalone is juicy and bouncy, while the sea cucumber is crunchy. The robust and intense flavour of the sauce is the key to this dish and binds all the ingredients together. The mushroom soaks up this delicious gravy and adds the umami component to this dish. I can easily polish up a bowl of white rice just with the sauce in this dish. Yum Yum.

Abalone, Sea Cucumber and Mushroom (至尊三宝)

Lemon Butter Prawns in Yam Ring ($38). Crunchy prawns coated in lemon butter sauce plated on deep-fried yam ring. The texture of the prawn and the flavour of the sauce are spot on. However, the crispy yam ring is a bit dry in the middle, instead of smooth and creamy.

Lemon Butter Prawns in Yam 

Black Pepper A5 Wagyu 120g ($48). Black pepper is the most popular style of cooking beef in tze char. However, I don’t think it is a respectful way to cook A5 Wagyu beef. The beef texture is very tender, juicy and packed with umami flavour. However, the signature wagyu flavour is covered up by the salty black pepper sauce. They need to tweak the black pepper sauce to allow the premium ingredients to shine or they can use a lower grade of beef and upsize the portion to 250g to provide value for this dish.

Black Pepper A5 Wagyu

$1 Chilli Crab (500g with min order of $50 on food menu). The main stayer of George Town menu. The crab is fresh and the chilli sauce is smooth and silky with a nice spicy kick. For that price, it is super value for money. A MUST ORDER here!!

$1 Chili Crab

Foie Gras with Caviar ($38). Nice fine dining plating. The foie gras has a crisp exterior, followed by creamy and velvety interior. The crispy duck breast on top with tobiko complemented the foie gras nicely. The cube duck salad on the side is refreshing and crunchy. A very nice dish.

Foie Gras with Caviar

Supreme Lobster Paofan ($68). WOW!! Impressive!! The broth is robust and packed with umami flavour. Super generous with the seafood ingredients, including the lobster, scallops, and sliced fish. Together with the combination of crispy rice and boiled rice, each spoonful of the pao fan is a party in my mouth. A comforting dish and Super Yummy!!

Supreme Lobster Paofan 

While we were waiting for the first meal to arrive, the boss of George Town also arranged for us to try the Chinese skewers from @SGBBQBAR . We tried the lamb, beef and pork belly. The Yang Rou Chuan / lamb is the best, not gamy and the seasoning is just spot on for our taste.

Skewers

Overall, I enjoy the new signature dishes at George Town. I recommend the Black Truffle Sauce Lobster, $1 Chilli Crab, Foie Gras with Caviar, Abalone, Sea Cucumber and Mushroom (至尊三宝)and Supreme Lobster Paofan. If you are a beer lover, don’t forget to try the Lobster Mixed Platter and 3-Litres Amber Lager Tower package. Cheers!!

Thank you very much Jennifer Yeo Consultancy and George Town Tze Char & Craft Beer Team for hosting us.

Food & Drinks: 7.75/10

Value: 7.75/10

Service: N/A (Media Tasting)

Ambiance: 8.5/10

Budget per Person: $26 - $50; $51 - $80

George Town Tze Char & Craft Beer

81 Boat Quay

Singapore 049869

T: +65 6535 6277 / 9682 3826

F: https://www.facebook.com/georgetowntzechar

IG: @Georgetowntzechar

OH: Daily 12.00 – 03.00

88 Pocha + BBQ – Vintage 80s Korean BBQ [MEDIA INVITE]

The 88 Pocha + BBQ is the extension of the 88 Pocha brand, owned and operated by Food Palace Group Pte Ltd. The first outlet of 88 Pocha opened at Lor Mambong, Holland Village earlier this year and the second outlet at Kovan opened a few months later. A full review of this exciting Pojangmacha at Holland Village is available here.

The Inflatable Man

This third 88 Pocha outlet at Duxton has incorporated Korean BBQ into its menu. Instead of offering the regular Korean BBQ menu that you usually find in Singapore, the team introduced the time-honoured tradition of frozen pork BBQ, revisiting the cherished memories of the 1980s and 90s. In the late 90s, the advancement of modern refrigeration methods ensured Koreans were able to enjoy fresh pork all year round and curtail frozen pork BBQ. However, this old-cherish tradition starting to make a comeback in the Korean dining scene. Again, due to the advancement in technology, frozen pork is delivering a better flavour compared to the vintage years.

88 Pocha + BBQ

The furnishings of 88 Pocha + BBQ outlet are slightly different from the first 2 outlets. There are still pojangmacha tables and chairs at the back section of the restaurant, but the front half of the restaurant is decked up with proper Korean BBQ tables and exhaust system. To spice up the atmosphere, the restaurant also uses colour lights just like in the retro era.

Proper Korean BBQ Table 

For the tasting, we tried the Duroc Pork Set ($45.88), which comes with Pork Belly (180g), Pork Jowl (180g), Kimchi, Chinese Chive and Watercress. To ensure the dish reached the optimum flavour, the service staff did the cooking at the table.

Duroc Pork Set

Duroc Pork Set

We get started on the banchan. Consists of mashed potatoes, strips of pickled radish, kimchi and fresh lettuce to go with BBQ.

Dipping Sauce: Salt + Sesame Oil, Samjang and Garlic
Mashed Potatoes & Pickled Radish

Kimchi

Fresh Lettuce with Black Pepper at the Back

There are a few ways to eat the thinly sliced grilled pork belly. First, with the watercress. The duroc pork belly is naturally sweet, complimented by the bitter and crunchy watercress. Second, with grilled kimchi. According to LD, the kimchi is slightly aged, when they are grilled the flavour becomes more intense and balances out the fat in the pork belly.

Duroc Pork Belly with Watercress

Duroc Pork Belly with Grilled Kimchi

Duroc Pork Belly

The pork jowl is paired with Chinese chives and BBQ garlic. I like the texture of the pork jowl as it is thicker, juicier and has a nice bouncy texture. The Chinese chives provided aromatic and bitter flavour that enhance the taste of the pork jowl.

Duroc Pork Jowl, Chinese Chives and Garlic

Duroc Pork Jowl

For dipping sauce, we have salt + sesame oil, samjang sauce and garlic. There is also a pepper on the table, it is recommended to sprinkle this on top of frozen pork.

Citrus Highball

To accompany the pork duroc set, we choose the Seafood Soft Tofu Stew ($12.88). It is packed with ingredients and the stew is on the lighter side. Though the clams are light in flavour, we can still taste it in the broth.

Seafood Soft Tofu Stew

Seafood Soft Tofu Stew

Completing the BBQ experience is Bacon Kimchi Fried Rice. Due to the holes on the grill plate, the fried rice is done on an aluminium foil. Instead of using the existing pork fat left on the BBQ, the fried rice uses bacon. The texture of the fried rice is good and flavourful as well thanks to the generous kimchi, Chinese chives and seaweed,

Bacon Kimchi Fried Rice

Bacon Kimchi Fried Rice

LD also tried Golbaengi (Topshell) Bibim Naeng Ramyeon ($12.88). Korean ramyeon style cold noodle with topshell. I think it looks menacing due to the red colour sauce but LD likes it. It is springy, refreshing and packed with flavour.

Golbaengi (Topshell) Bibim Naeng Ramyeon 

Golbaengi (Topshell) Bibim Naeng Ramyeon

Other than the Duroc Pork set, 88 Pocha + BBQ also serve Chicken Set ($45.88) – Chicken oyster (4 pcs), Boneless Neck (100g), Chicken Thigh (200g), King Oyster Mushroom, and Leek. Plus, there is also A5 Wagyu Beef Clod ($38.88 for 150g) part of the BBQ ala carte.

Menu 1

Overall, it was nice experiencing the vintage Korean frozen pork BBQ. The combination of the pork belly, eaten with kimchi and watercress brings out a different flavour to the dish. I like the pork jowl the most as it is packed with the goodness of the OINK OINK. Check out 88 Pocha + BBQ for the nostalgic BBQ and street food of Korean in the 80s and 90s. Geonbae!! Cheers!!

Menu 2

Thank you very much Protegie and 88 Pocha + BBQ Team for the invitation.

Lunch Menu

Menu 3

Food & Drink: 7.25/10

Value: 7/10

Service: N/A (Tasting Invitation)

Ambiance: 7.5/10

Budget per Person: $26 - $50

88 Pocha + BBQ

17 Duxton Road

Singapore 089483

T: +65 9273 9957

F: https://www.facebook.com/88pochasg

IG: @88pochasg

OH: 11.30 – 15.00; 17.00 – 23.00 Daily

Menu, Reservation and Delivery Links available here