Goldleaf Restaurant – Mother’s Day Take Away Menu 2022 [MEDIA INVITE]

Celebrate this Mother’s Day with a sumptuous menu from Goldleaf Restaurant from the comfort of your home or anywhere you want. While there are no more restrictions, you might want to enjoy the celebrations without squeezing with other people at your favourite restaurant.

The team at Goldleaf Restaurant has designed this delicious and comforting menu to cater to your needs.

Goldleaf Mother's Day Take Away Menu

We started the meal with Cold Dish Trio. Consists of cold tofu, jellyfish with Chinese cabbage and sliced abalones with mala sauce. Each of them has its unique taste and texture, appetizers to start your meal.

Cold Dish Trio

Steamed Seabass in Superior Soy Sauce. A signature dish at Goldleaf and they have perfected the steaming time to the seconds. The seabass is smooth, silky and flaky, while the soy sauce accentuates the flavour of the fish nicely. If you wonder, will the quality of the fish still be good for home delivery? I can tell you that I received a home delivery from Goldleaf a few years back, and the fish is one of the dishes that finished first on that day.

Steamed Seabass in Superior Soy Sauce. 

Steamed Seabass in Superior Soy Sauce.

Braised Duck Thigh. Tender and succulent duck meat, well-infused with the thick, robust and umami golden brown braising sauce. I like the fatty duck skin that just melts in your mouth. A nice dish to go with a bowl of white rice.

Braised Duck Thigh

Braised Mushrooms with Seasonal Vegetables. The robust braised mushrooms are poured on top of the crunchy Nai Bai. It’s like having a 2-contrasting flavour. A crunchy, clean and slightly bitter vegetables mixed with bouncy, intense and robust braised mushrooms. Simple combo yet packs with flavour.

Braised Mushrooms with Seasonal Vegetables (Nai Bai)

Golden Porridge. This is the second time we tried this dish. The porridge is cooked with seafood stock, together with big tiger prawns, mussels and scallops. Each scoop of the porridge is filled plump grain of rice infused with solid seafood flavour. Yummy!

Golden Porridge

Mussels in Golden Porridge

Scallops

Kam Heong Flower Clams. A fresh and juicy flower clams cooked with fragrant and spicy Kam Heong sauce. I like the texture of the clams; however, I find the sauce is a bit too spicy for my liking. However, LD does not have any issue with the spiciness. In case you don’t take spicy dishes well, you can ask them to lower the spiciness level.

Kam Heong Flower Clams

Kam Heong Flower Clams

Goldleaf’s Mother’s Day Take Away Menu is priced at $238 (4 to 5 pax). You can place the order through take.app/a/goldleaf or call 6346 1088. You can also add other signature dishes through the app. If you have a bigger group, don’t hesitate to contact them to arrange bigger portions.

Steamed Pork Patty

We also tried their Omelette with Chye Por and Steamed Pork Patty with Salted Egg, and we just love it.

Omelette with Chye Por

Omelette with Chye Por

If you have not made any arrangements for the upcoming Mother’s Day, get in touch with Goldleaf. Other set menus are also available. Cheers!!

Thank you very much Kristine, Karen and Goldleaf Restaurant for hosting us.

Food & Drink: 7.75/10

Value: 7.75/10

Service: N/A (Tasting Invitation)

Ambiance: 7.5/10

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

Goldleaf Restaurant

88 East Coast Road

#01-05/06/07 Katong Square

Singapore 423371

T: +65 6346 1088

W: https://goldleaf.com.sg/

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

IG: @Goldleafsingapore

OH: Daily 11.00 – 14.30, 18.00 – 22.00

Golden Peony – 2022 The Year of The Tiger [MEDIA INVITE]

Roasted Sucking Pig @ Golden Peony

Celebrate the arrival of the year of the Tiger with the sumptuous and bountiful meal at Golden Peony. This year Chef Ku take inspiration from his Hakka root to create the stuffing for Golden Peony Roasted Signature Suckling Pig.

Chef Ku's Welcome Table - CNY 2022

The dinner starts with Impossible Meat Amuse Bouche. Deep-fried “meatball” topped with mayonnaise and microgreens. The ball has a crispy exterior, followed by a juicy and succulent interior. If we were not told that it was impossible meat, we would have assumed it was a pork meatball.

Amuse Bouche

Amuse Bouche

Fortune ‘Yu Sheng’. A Singapore Chinese New Year Tradition. This year, the Yu Sheng come with tiger prawns, snow crab, hamachi, crispy whitebait and fish skin. A refreshing multi-texture combination. The tiger prawn is juicy and crunchy, while the snow crab is sweet and combine well with the hamachi. The ice lettuce and the fresh vegetables in yu sheng is a mix of sweet, earthy and also refreshing, such unique texture.

Fortune Yu Sheng

Fortune Yu Sheng

Fortune Yu Sheng - My portion

Water Bamboo Shoot – Poached with Parma Ham, Pumpkin Broth. A beautifully plated dish. The pumpkin broth tasted light and clean, although it looks thick and dense. The water bamboo shoot is crunchy and infused with subtle flavour from the ham.

Water Bamboo Shoot

Water Bamboo Shoot

New Bedford Scallops – Beetroot Sauce, Tempura Broccoli. The scallop is perfectly cooked and has a nice seared to it. It is sweet and moist, plus I like the crumble on top, tasted like the deep-fried XO sauce. The tempura broccoli is crunchy but a bit bland provided a canvas to allow the beetroot sauce to shine.

New Bedford Scallops

New Bedford Scallops

Hamachi Collar – Braised with Ginger, Scallion and Chinese Wine in Claypot. LD’s favourite fish and also cuts of the fish. The flesh is soft and moist, coated with a delicious sauce infused with ginger, scallion and Chinese wine.

Hamachi Collar

Hamachi Collar

Sea Cucumber and Pork Knuckle – Stewed with Chinese Spices, Goose Web, White Asparagus. This is like a mini “pen cai” for me. Collagen loaded ingredients, robust and rich gravy. The sea cucumber is silky and bouncy, while the pork knuckle is forktender and melts in your mouth as well. Not forgetting the delicious goose web. Give me a bowl of white rice and I am a happy man. Yummy!!

Sea Cucumber and Pork Knuckle

Sea Cucumber and Pork Knuckle

Sea Cucumber and Pork Knuckle

Lobster – Baked with Custard and Mozzarella Cheese, Sichuan Peppercorn Sauce. It is crispy externally, followed by bouncy lobster flesh. The combination of custard and mozzarella cheese created a nice umami crust, while the peppercorn sauce gave a spark to the dish. The lobster is served on a wooden box, filled with dry ice under it. The smoke that came out from the box just brought up the dish to another level.

Lobster

Lobster

Roasted Suckling Pig – Stewed Hakka Pork Belly with Preserved Vegetables, Japanese Fragrant Rice. This year Golden Peony Signature Suckling Pig leave a lasting impression on me. As a Hakka, pork belly with preserved vegetables is a special dish to us. Having this dish, mixed with rice and stuffed inside a sucking pig is just unimaginable, yet enticing at the same time. It is just a different level of #Porkgasm.

Roasted Suckling Pig

Roasted Suckling Pig - per portion

Chilled Peach Jelly – Snow Pear, Peach Resin. A sweet and refreshing end to the meal. Served together with the chilled peach jelly is the baked pastry, Lau Po Bing (Cantonese Wife Cake). To signify this auspicious year of the Tiger, Chef Ku renamed this pastry Lau Hu Bing (Tiger Cake).

Chilled Peach Jelly with Lau Hu Bing

Chilled Peach Jelly with Lau Hu Bing

Lunar New Year at Golden Peony

When: 17th January – 15 February 2022.

Monday to Friday Lunch: 11:30am – 2:30pm

Saturday, Sunday and Public Holidays Lunch:

1st Seating – 11:30am – 1:00pm

2nd Seating – 1:30pm – 3:00pm

*Dim Sum (Only Lunch) will only be available on 22nd, 23rd, 29th & 30th Jan and 1st, 2nd, 5th, 6th, 12th & 13th Feb 2022

Monday – Sunday Dinner: 6:30pm – 10:30pm

Chinese New Year Eve Dinner: 31st January 2022 (2 seating)

First seating: 5:30pm-7:30pm

Second seating: 8:30pm-10:30pm

*S$100 deposit required per person for reservation, only Set Menus available.

Chef Ku has also curated a variety of set menus starting from S$148 per person.

Click > HERE < for Lunar New Year 2022 Menu

Click > HERE < for Lunar New Year 2022 Dim Sum Menu

Click > HERE < for Take-Away Menu

For more information, kindly visit www.connoisseur.sg/auspicious-and-delicious/, call us on +65 6432 7482/88 or email sinci.goldenpeony@conradhotels.com

Thank you very much Conrad Centennial Singapore for hosting us.

Food & Drink: 8.75/10

Value: 7.5/10

Service: N/A (Tasting Invitation)

Ambiance: 9/10

Budget per Person: $81 and Above

Golden Peony

2 Temasek Boulevard

3F, Conrad Centennial Singapore

Singapore 038982

T: +65 6432 7482/88

W: http://bit.ly/cbk-GoldenPeony

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

OH:

Mon – Sat: 11.30 – 14.30; 18.30 – 22.30

Sun: 10.30 – 14.30; 18.30 – 22.30

[CLOSED] Ubi Chomp Chomp – Delicious Braised Duck

Braised Duck - Half

I was introduced to this place by A for a lunch meet up. The owner of the shop is someone who has been in F&B business in Singapore and China for more than 20 years. Since A is familiar with the food here, he takes charge of the ordering. 

Ubi Chomp Chomp

Ubi Chomp Chomp

Braised Duck ($14 half / $28 whole). The flesh is juicy, succulent and well infused with the braising stock. The skin of the duck is smooth and bouncy while the thick gooey sauce poured on top of the dish delivering the umami flavour that rounds up the dish. Yummy. 

Braised Duck - Half

Soy Chicken ($9 half / $18 whole). The thigh and drumstick meat are juicy and succulent, while the skin is just irresistible. However, I feel the breast meat is on the firm side and a bit dry. If they can improve the breast meat texture, it is something to keep a lookout for. Not as good as the duck. 

Soy Chicken - Half

Soy Chicken - Half

Mix plater of Tofu ($0.70), Egg ($0.50), Fish cake ($0.80), Tau pok ($0.50). A delicious combination of sides. I like the tofu best as it is smooth and infused with the braising stock. For those who like pigskin, you can give it a try as well. 

Side Dishes

For the chilli, my makan kakis say “Got Power”. 

Side Dishes

Instead of regular white rice, I decided on Braised Pork Rice ($2.50). It is slightly different from the Taiwanese version. The version here uses long grain rice and loaded with chopped onions compare to the Taiwanese version. 

Braised Pork Rice

This bowl of rice and chopped pork belly are packed with flavours. The fats from the pork belly melt in your mouth and the chopped onions added a delicate sweetness to this dish. Don’t let the pale looking braised egg fooled you, it is well infused with the braising sauce. 

Picture Menu

Other than the dishes that I tried above, Ubi Chomp Chomp also offer mala duck (their own recipe). For breakfast, they have duck porridge and duck mee sua. Not a fan of mala stuff, but I will definitely return to try their breakfast menu in the future. 

Price List

It is an eating house setting, so it is all about the food. Place your order at the counter, make payment and they will deliver your order afterwards. 

CBK Verdict: The Braised pork a must-order dish here together with the braised duck. The soy sauce chicken is not as good as the braised duck but it is not too bad. If you are around Ubi area, give Ubi Chomp Chomp Braised Duck & Soy Chicken a try. Cheers! 

Thank you, A, for introducing this makan place. 

Food & Drinks: 7.25/10 

Value: 7.5/10 

Service: N/A 

Ambiance: 6/10 

Budget per Person: $0-$10 

Ubi Chomp Chomp Braised Duck & Soy Chicken 

Blk 301 Ubi Ave 1 

#01-273 S400301 

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

IG: @Ubichompbraisedduck 

OH: 

Sat – Thu: 07.30 – 15.30 

Closed on Friday

Bonding Kitchen - Modern Peranakan Cuisine [MEDIA INVITE]

Wagyu Beef Rendang 

Bonding Kitchen (“BK”) is the brainchild of Chef Danny Chew, hailed from Johor. He started his culinary journey as a kitchen helper when he was 17 years old, graduated from At-Sunrice Global Chef Academy in Singapore in 2011, followed with stints at several Asian restaurants and popular Chinese restaurant in Liverpool (UK). 

Bonding Kitchen - Open Kitchen for Private Dining Area

However, his Peranakan roots pull is too strong and he returned to JB to start private dining service for Peranakan Cuisine. After the success in the private dining scene in JB, Chef Danny is in Singapore to introduce his unique brand of Peranakan Cuisine. 

Part of the Dining Area

We started the tasting with Fish & Belinjau Keropok ($4). Freshly fried and served with signature sambal belacan. A combination of crispy and spicy, uniquely Peranakan starter. 

Fish & Belinjau Keropok with Sambal Belacan 

Fish & Belinjau Keropok with Sambal Belacan

Ngoh Hiang ($14). The Ngoh Hiang has a nicely fried crispy beancurd skin, followed with juicy pork and bouncy prawn fillings. Served with sweet sauce and spicy spread. Yum Yum. 

Ngoh Hiang

Assam Ko Prawn ($28 - $36). “Atas” version of Assam Prawn. BK uses a huge jumbo prawn, pan-fried in cast iron pan to create the crisp and smoky skin. It is cooked with thick tamarind sauce, that sips through to the juicy and bouncy prawn flesh. You can choose to eat it on its own or accompanied with their fragrant tice. 

Assam Ko Prawn 

Assam Ko Prawn 

Hei Bi Hiam Shimeiji Mushroom ($12). It looks simple yet packs with power. The key is in the Hei Bi Hiam that is spicy and filled with prawn and spices umami. A quick fried with shimeiji mushroom, you have a juicy and bouncy mushroom filled with spicy and fragrant drie shrimp sambal. 

Hei Bi Hiam Shimeiji Mushroom

Hei Bi Hiam Shimeiji Mushroom

Babi PongTeh ($22). One of the signature Peranakan cuisine. Cooked over a long period with spices and fermented soybeans, it slowly rendered the fats from the pork belly. The result is an awesome melt-in-your-mouth pork belly, packs with savoury gravy. Yum Yum. 

Babi PongTeh

Babi PongTeh

Hokkien Lor Ark ($22). Inspired by his family recipe, Chef Danny recreates this dish in his style. The marination process started the day before to tenderise the duck. On the next day, it is slowly cooked with local spices and soya sauce resulting in intensive soya and spices flavour with fork-tender duck meat. 

Hokkien Lor Ark

Hokkien Lor Ark

Wagyu Beef Rendang ($32). Stewed wagyu beef ribs with coconut milk and more than 15 local herb and spices. One of the best beef rendang I ever tried. The gravy caramelised beautifully, delivering an intensely sweet and savoury flavour, with a tender and delicious bite of the beef. Not forgetting the kerisik / fried coconut shavings on top of the rendang gave the crunchy texture and elevated the dish further.   

Wagyu Beef Rendang

Wagyu Beef Rendang

After we finished the rendang meat, there was a lot of gravy left. Not wanting to waste the gravy, I mixed it with rice. The result is just an absolutely delicious rendang rice ball plus I even eat it with the remaining belinjau keropok. 

Wagyu Beef Rendang

Wagyu Beef Rendang Rice Ball with Belinjau Keropok

Sotong Masak Hitam ($20) Chef Danny Chew version of Sotong Masak Hitam. Served as the finale of the main meal. The chewy yet tender sotong delivers creamy, acidic and refreshing punch / palate cleanser. Its flavours are so powerful, it made me goes WOW after savouring it. A perfect ending to our main meal. 

Sotong Masak Hitam

Sotong Masak Hitam

To end the meal in Peranakan style is none other than Chendol ($7). Rich and creamy chendol topped with a generous portion of coconut milk. However, the red bean outshines the chendol that is supposed to be the start of this dessert. 

Chendol

Chendol

Overall, dining at Bonding Kitchen is like a journey of flavours. Though I am familiar with Peranakan dishes, I was amazed by the version created by Chef Danny Chew. The cooking style and plating, bring a modern style to Peranakan Cuisine. The Wagyu Beef Rendang, Sotong Masak Hitam, Assam Ko Prawn and Hokkien Ar Lok are just amazing, making me wanting for more. Cheers!! 

Bonding Kitchen

Thank you very much Kristine for the invite, Chef Danny Chew and Bonding Kitchen Team for hosting us. 

Check out the Bonding Kitchen Set Lunch and Set Menu. 

Set Lunch Menu

Happy Hour deal 5.30pm - 9pm as below: 

House Red (Shiraz, South Australia) $32 / btl ; $8 / glass 

House White (Sauvignon Blanc, South Australia) $32 / btl ; $8 / glass 

Set Menu

Food & Drinks: 8.75/10 

Value: 8.75/10 

Service: N/A (Tasting Invitation) 

Ambiance: 8/10 

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

Bonding Kitchen 

277 Orchard Road 

#02-18/ Orchard Gateway. 

Singapore 238858 

T: +65 8860 9087 

W: https://bondingkitchen.weebly.com/

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

IG: @Bondingkitchen 

OH: 

Tue – Sun: 11.30 – 21.30 

Closed on Monday 

Menu available online