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

Shinya Izakaya – A Tasty Izakaya Experience [MEDIA INVITE]

Shinya Izakaya (“Shinya”) is a NEW Izakaya in the Lively Boat Quay precinct specialising in fresh sashimi, kushiyaki (skewers), Agemono (deep-fried dishes), Yakimono (grilled dishes), Itamemono (stir-fried dishes) and Donburi (rice dishes). In partnership with an experienced F&B operator, Shinya Izakaya is set up to deliver a tasty izakaya dining experience.

Shinya Izakaya

The meal started with Assorted Sashimi -Amberjack, Hotate (scallop), Akami (bluefin tuna), Tai (Japanese sea bream) and Salmon ($48). It is nicely presented in Japanese sashimi-style plating. Each of the sashimi is thickly sliced, placed on the bed of crushed ice and complete with refreshing greens. Although the presentation looks good, the sashimi did not match the beautiful plating as we find the taste a bit ordinary.

Assorted Sashimi

For the sashimi, I would recommend that you go for their premium cuts, Salmon Belly ($14), Otoro (premium bluefin tuna belly. $48) and Shima Aji (striped jack). Each of the cuts looks fresh and lively. The shima aji and salmon belly are fatty and chewy; while the otoro just slowly melts in your mouth.

Otoro, Shinma Aji & Salmon Belly

We tried Ei Hire (dried stingray fin, $12) and Gobo Stick Karaage (deep-fried burdock stick, $6) from the Appetiser. The dried stingray is sweet and chewy, serve with mayonnaise dip. It is a good snack to accompany your drinks.

Ei Hire

Ei Hire

This is the first time I tried Gobo (burdock) stick karaage. It has a crispy exterior, followed by a juicy and moist interior. It is surprisingly tasty, like eating sweet potato fries.

Gabo Stick Karaage

Gabo Stick Karaage

Buta Kakuni (stewed pork belly, $12). The presentation is slightly different compared to other izakayas. Usually, the pork belly is served in cube form (like dong po pork), meanwhile, the version at Shinya is sliced like our Chinese braised pork belly style. The pork belly is soft and fork tender. The braising sauce penetrated well into the meat, making it an enjoyable dish.

Buta Kakuni

Buta Kakuni

Chicken Teriyaki ($12). Another unique Shinya style. The outer part of the chicken is well caramelised with teriyaki sauce, giving it a uniquely crisp texture and intense teriyaki flavour. I suggest you eat it with cucumber, tomato and salad.

Chicken Teriyaki

Chicken Teriyaki

Saikoro Steak (pan-fried diced premium beef, $25). The beef is juicy and tender, complete with the unique Meltique beef umami flavour. I find the beef is a bit overcooked and the mushrooms are over-seasoned.

Saikoro Steak

Saikoro Steak

Kushiyaki / Skewers: Tebasaki (Chicken Mid Wings, $3), Enoki Bacon (Pork Belly Enoki, $$3), Tsukune (Chicken Meat Balls, $2.50), Shiitake ($2), Shishito (Japanese Green Pepper, $$2.50).

Kushiyaki

Kushiyaki

When it comes to Japanese izakaya or teriyaki, the benchmark is usually their chicken balls. At Shinya, the chicken ball is sweet, juicy and with a touch of charred on the exterior. Nicely done. The pork belly is crisp, while the enoki is juicy as it absorbs the fats from the pork belly nicely.

Tsukune

Tendon (Crispy Prawn with vegetables on Rice, $15). When it was served to our table, it did not give us a WOW feeling. The bowl is too big for the serving, making all the ingredients seems to be small. Meanwhile, the tempura feels a bit oily, likely because it was fried not the required temperature. Need to re-look at the plating and execution of this dish.

Tendon

Kama Shioyaki (grilled yellowtail collar, $20). The skin is crispy and the flesh is moist and juicy. The yellowtail collar is well seasoned, we just need to drizzle the lemon zest to bring out the flavour. A must-try dish at Shinya.

Kama Shioyaki

Kama Shioyaki

While I do not drink, LD and the rest have Hokkaido Kanjyuku (Junmai Daiginjo) aged sake ($118 per bottle) to accompany the meal.

Hokkaido Kanjyuku (Junmai Daiginjo)

Premium Sake Menu

Sake Menu 1

Sake Menu 2

When we visited Shinya, the restaurant was only open for 1 week. LD and I find it familiar when we first enter the restaurant. We then realise that Shinya Izakaya took over from a yakiniku restaurant, as you can see from the round cover in the middle of the table. The furniture is well-seasoned and hopefully, it will be rejuvenated as it goes.

Food Menu

Overall, Shinya Izakaya will offer something different from the restaurant line-up on Boat Quay. We like their Premium Sashimi, Kama Shioyaki, Kushiyaki and Buta Kakuni. There is still some slight teething issue that needs to be resolved as the restaurant is still in its infancy. Do check them out when you are around the Boat Quay area. Kanpai! Cheers!

Wine List 1

Wine List 2

Food & Drink: 7/10

Value: 6.75/10

Service: N/A (Tasting invitation)

Ambiance: 6.5/10

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

Shinya Izakaya

79 Boat Quay

Singapore 049867

T: +65 8112 8028

W: https://shinya-izakaya.business.site/

F: https://www.facebook.com/shinyaizakaya79

IG: @Shinyaizakaya

OH: Daily 16.00 – 03.00

Menu Available Online