Plum Village – The Last Hakka Restaurant in Singapore

Plum Village Hakka Restaurant (“Plum Village”) is the only Hakka Restaurant remaining in Singapore. It is owned and operated by Mr Lai Fak Nian. Plum Village is nestled comfortably in a two-story shop house at the old estate in Jalan Leban, off Thomson Road between Ang Mo Kio Ave 1 and Yio Chu Kang Road.

The menu of Plum Village is the size of A4 paper and contains about 18 dishes, representing Hakka people from different provinces in China. Each dish is painstakingly created from scratch and some of the items are subject to availability. We decided to order the recommended set meal for 4 pax priced at $56 plus the Beancurd Skin Pork Stomach Soup ($10).

The Menu

The first dish to arrive is Salted Chicken. Plum uses Kampong chicken for this dish, providing a stiffer texture for the breast meat, but delivering a better wholesome flavour of the chicken. True to its name, the dish is on the salty side, however, the sauce is filled with the essence of the chicken and what a flavour bomb.

Salted Chicken

Hakka Yam Abacus is a well-known dish representing Hakka food in Singapore. The yam abacus has a lovely chewy texture, but the ingredients that infuse the flavour are dried shrimp, dried cuttlefish, Chinese mushroom, minced pork and fish sauce. Awesome.

Hakka Yam Abacus

Pork with Preserved Vegetables. As a Hakka, I know this dish very well. My family version is the pork belly is braised with sweet mei cai. However, I find the versions in Singapore and Malaysia, most of them used salty mei cai. The version at Plum Village is of a very good standard. The pork belly has a good ratio of meat and fats, absorbs the flavour of the mei cai and soy sauce, and cooked to the point of fork tender. Even though the set menu included a noodle dish, we still decided to order two bowls of white rice to share. What a “rice thief” dish.

Hakka Yam Abacus

Stuffed Yong Tau Foo. For Hakka Yong Tau Foo, the tofu is stuffed with minced pork instead of fish paste. The tofu base used is firm, while the minced pork is fatty and gives this dish a nice meaty flavour.

Stuffed Yong Tau Foo

Complimentary Fried Hakka Noodles. The thin egg noodles are similar to e-fu noodles, bouncy and lightly fried with mushroom and minced pork. Don’t expect any wok hei, but the flavour remains robust and delicious.

Complimentary Fried Hakka Noodles

We also ordered Beancurd Skin Pork Stomach Soup ($10). The pig’s stomach is clean and absent of any foul smell. The broth is robust with a touch of pepper. Good to start the meal.

Beancurd Skin Pork Stomach Soup 

At the end of the meal, we were served complimentary dessert of red bean soup.

Red Bean Soup

The décor of this place is stuck in the 1980s. The tables are covered with white plastic table cloth, while the lights are dim and yellowish. Really brought out the nostalgic vibe. Service is no fuss and friendly.

Overall, Plum Village is the place to go if you want to experience Hakka food in Singapore. The food is tasty, pocket friendly but cooked with heart. We enjoy all the dishes here and we hope to dine here again before they close. Cheers!!

Food & Drink: 7.5/10

Value: 8/10

Service: 6/10

Ambiance: 6/10

Budget per Person: $11 - 25

Plum Village Hakka Restaurant

16 Jln Leban

Singapore 577554

T: +65 6458 9005

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

OH:

Mon, Tue, Thu – Sat: 11.00 – 14.00; 17.30 – 21.00

Sun: 12.00 – 14.00; 17.30 – 21.00

Closed on Wednesday.

Niu Dian Bugis Junction – Braised Pork Belly and Yakiniku Pork [MEDIA INVITE]

Niu Dian, Michelin Bib Gourmand Taiwanese Beef Noodles has opened their 3rd outlet in Singapore. It is located in at Bugis Junction and they have officially launched their new curated dishes, that has NO BEEF.

Niu Dian @ Bugis Junction

These new creations will feature in-house made braised and yakiniku sauces, meticulously prepared following time-honoured Taiwanese recipe. The latest additions are Braised Pork Belly Rice Bowl, Braised Pork Belly Noodles, and Yakiniku Pork Pearl Rice Bowl.

Salted Vegetable &
Beef Bone Marrow Chilli Oil

Yakiniku Pork Pearl Rice Bowl ($15.90) – served with a bowl of soup. The grilled pork sits on the bed Taiwanese pearl rice, bask in yakiniku sauce and soft scrambled egg. I can taste the fatty texture in the juicy pork meat. The yakiniku sauce is sweet and pack with umami flavour, complimented by the scrambled eggs and chopped onions. The sesame seeds and furikake sprinkle on top add a pleasant aroma and different flavour to the rice bowl.

Yakiniku Pork Pearl Rice Bowl 

Braised Pork Belly Noodles ($16.90) – dry version, served with braised egg, blanched vegetables and salted vegetable. This signature noodle is silky and bouncy, coated with the pork braising sauce. The pork belly is fork tender and infused with braising sauce like traditional Taiwanese “Lu Rou Fan”. The taste of the Taiwanese braising sauce is subtle compare to Singaporean braised pork belly. LD adds the chilli sauce in the noodle and she said it brought up the flavour.

Braised Pork Belly Noodles 

For the side dishes, we have Cold Century Egg Tofu with Bonito Flakes ($5.90) and Braised Beancurd ($3.90). Served cold, the tofu is soft and silky, topped with century egg, covered with sweet brown gravy and loads of shaved bonito. The overall dish is just creamy, refreshing finished off with umami flavour from the gravy and bonito.

Cold Century Egg Tofu with Bonito Flakes

The braised beancurd supposed to be serve warm. This time the braised beancurd was served at room temperature. Kind of missing the traditional smoky flavour that usually found in Taiwan.

Braised Beancurd

For the drink, we ordered the Lime & Sour Plum Green Tea with Aiyu Jelly ($5.70) and Lychee Mint Black Tea ($5.70). Both teas complemented our meal nicely. The Lime & Sour Plum balance the “jelakness” from the meal. While the Lychee Mint offer a refreshing end to the meal.

Lime & Sour Plum Green Tea with Aiyu Jelly 

Lychee Mint Black Tea 

Overall, the new dishes provided beef alternative for the diners. Initially, only Black Sesame Sauce Noodles were available. Now, diners can choose from more options like Braised Pork Belly Pearl Rice Bowl, Braised Pork Belly Noodles, and Yakiniku Pork Noodles. Cheers!!

Part of Dining Area

Thank you very much Protegie and Niu Dian Beef Noodles for the invitation.

For the full review of Niu Dian Beef Noodle (Click Here) and Niu Dian Beef Rice Bowl (Click Here)

Food & Drink: 8/10

Value: 7/10

Service: N/A (Tasting Invitation)

Ambiance: 7/10

Budget per Person: $11 - $25; $26 - $50

Niu Dian @Bugis Junction

200 Victoria Street

#02-50, Bugis Juntion

Singapore 188021

W: https://linktr.ee/niudiansg

F: www.facebook.com/niudiansg/

IG: @niudiansg

OH:

Sun – Thu: 11.00– 21.30

Fri & Sat: 11.00 – 22.00 (LO 21.30)

Menu available from the website.

Soon Huat Pig’s Organ Soup

Pig Organ Soup

Pig Organ Soup is not easily found around the hawkers centre in Singapore. It is even harder to find a good one. This simple looking dish is very hard to master, finding the right balance between the sweetness extracted from the pork with the bold flavour of the salted vegetables. 

The Stall

Soon Huat Pig’s Organ Soup is one of the oldest stalls in Serangoon Garden Market & Food Centre. It opens for brunch and it is usually close before afternoon tea time. 

My Meal

The Pig’s Organ Soup here come in 3 different sizes, $4 / $5 / $6. The one that I ordered is the $5 version. The portion is big enough for me. You can expect to see pork belly, liver, lean meat, small intestines, big intestines, pig stomach and salted vegetables. 

Pork Belly & Lean Meat

The broth is just bursting with flavour. I can taste the sweetness of the pork, followed with what of tanginess from the salted vegetables and tomato. If this is your first meal of the day, you can expect a wake-up call for your palate. I find the flavours here are bolder, due to generous portions of the salted vegetables in comparison to the famous stalls in Jalan Besar which I often frequented. 

Salted Vegetables

The pork belly and lean meat are tender and juicy, while the big intestines, small intestines and pig stomach are nicely clean, absent of any foul taste. Expect a touch of redness in pork liver, represent the right doneness for the liver. 

Small Intestine and Big Intestine

Pork Liver

Pig Stomach

I also ordered the braised big intestines and fishcake ($6). The braising liquid is robust, while the big intestines are bouncy, succulent and absorb the braising sauce. The fishcake is springy and tasty. 

Braised Big Intestines

Fish cake

Of course, you need your rice ($0.50) to accompanied these two dishes. The lady boss will usually ask you if you want some braising sauce on top of your rice or not and you better be ready with your answer. 

CBK Verdict: A delicious pig organ soup for those who appreciate the traditional taste. It is a satisfying and comforting meal. I’ve been back a few times already. 

Food & Drinks: 7.75/10 

Value: 8/10 

Service: N/A (Self Service) 

Ambiance: N/A (Food Centre) 

Budget per Person: $0-$10 

Soon Huat Pig’s Organ Soup 

49A Serangoon Garden Way 

Stall 42. S555945 

OH: 

Tue – Sun: 10.00 – 16.00 

Closed on Monday

Oscar’s – Teochew Congee Buffet [MEDIA INVITE]

Fu Rong Omelette - ala minute station 

For the month of March 2020, Oscar’s at Conrad Centennial Singapore showcasing Singapore comfort food - Teochew Congee Buffet. Chef Alex Siah, with his Peranakan background and the culinary team at Oscar’s, curated this hearty line up.

Teochew Congee Buffet - Part of the Spread (Self Service)

Let’s start with the staples, there are four flavours of congee to choose from. Plain congee and sweet potato congee are the basic options. The creative versions are Laksa Congee and Ginger Chicken Congee.

Sweet Potato Congee

The key to this laksa congee is the minimum level of the “lemak” in the congee. This allows the robust spices of the laksa to blend smoothly with the congee and minimise any “jelakness” that might incur from the lemak. Instead of getting slices of fishcakes and thick rice noodle, you get smooth congee in it with beancurd. Yummy!!

Laksa Congee

The Ginger Chicken Congee might be something you can relate to. It’s like white congee, with a few scoops of ginger chicken with red wine. The difference is the version here is blend evenly, so you can taste the ginger and red wine sauce in each slurp.

Ginger Chicken Congree

Basic 12 condiments available to accompany your congee: Sichuan vegetables, chicken floss, sesame oil, soy sauce, fried silverfish, fermented soybean, spring onion, pickled lettuce, fried shallots, century egg, salted egg and peanuts.

Basic 12 Condiments

For the side dishes you can’t go wrong with:

Wok tossed chicken with ginger and red wine sauce. A popular with ladies during confinement, but it is also nice to eat with congee. The chicken is tender and aromatic, while the ginger and red wine combination is very refreshing.

Wok tossed chicken with ginger and red wine sauce.

Wok tossed chicken with ginger and red wine sauce.

Braised pork belly. Well, my favourite cuts from the oink oink. Braised till fork-tender, the robust sauce infused into the flesh. The pork skin still a bit bouncy, providing a good bite to the pork. The dark braising liquid has excellent balance of saltiness, sweetness and umami flavour.

Braised Pork Belly and Firm Tofu

Braised Duck. Juicy, succulent with the flesh that falls of the bones. It is nicely paired with the crunchy braised beancurd skin, braised hard boil egg and braised firm tofu.

Braised Beancurd Skin, Braised Duck, Braised Hard Boiled Egg & Firm Tofu,
and Braised Pork Belly

You Tiao, Luncheon Meat and Ngo Hiang. Luncheon meat is a homely touch of Singapore way in eating congee. I disagree with the version of luncheon meat here, I think they should just fry it without the extra coating. The mini ngo hiang is tasty, while the you tiao does a good job to soaks up the flavour of the laksa congee, ginger chicken congee or braised pork belly with salted vegetables.

You Tiao

Luncheon Meat

Ngo Hiang

Wok Fried Garlic Beef Cube. The bouncy and succulent beef cube that are irresistible. The seasoning is spot on, while you can also taste the thin layer of flour coating that creates the silkiness on the beef. The clove of garlic gave the dish the necessary fragrant aroma and sweetness. Yum Yum.

Wok Fried Garlic Beef Cube

Wok Fried Garlic Beef Cube

The ala-minute station will be serving Fu Rong Omelette. I ordered two types, the first combination is crab and shrimp. The second one is lap cheong with chai poh. LD and I like the seafood sweetness that the crab and shrimp presented in the eggs. If you want the fluffier version of the omelette (although not very healthy), you can ask the chef to put in more oil and let them deep-fried your omelette.

Fu Rong Omelette - Crab Mean and Shrimp

Fu Rong Omelette - Crab Mean and Shrimp

Fu Rong Omelette - Crab Mean and Shrimp

The rest of the cooked dishes are on rotation. On the night, it was homemade tofu with chai poh, Teochew chap chye, stir-fried market vegetables, Kueh Pai Tee & wok fried ladyfinger with dried shrimp. Not available that evening are steamed fish and otah-otah.

Homemade Tofu with Chai Poh

Kueh Pai Tee Station (Fu Rong Omelette Condiments behind)

Wok Fried Ladyfinger with Dried Shrimp

Fresh salads and pre-mixed salads are available as well.

Fresh Salad

Premix Salad

Do leave some space for desserts, you are at Conrad after all. Assorted cakes, traditional kueh, chiffon cake, ice cream, cut fruits and strawberries with whipped cream are available. Not forgetting local dessert (tao suan), waffle and my perennial favourite of Bread and Butter Pudding.

Assorted Desserts

Fruits, Strawberries with Whipped Cream

Overall, it was a pleasant Teochew Congee Buffet dining experience at Oscar’s. It is missing the 

famous flair” of Oscar’s buffet like their Endless Sunday Brunch, however, we do appreciate these comforting dishes. The laksa congee is not to be missed. Don’t say I bojio, the 1 For 1 Teochew Congee Buffet promotion available until this end of March.

Assorted Cakes & Local Delicacies

Bread and Butter Pudding with Lime Sorbet

Tao Suan

1 FOR 1 TEOCHEW CONGEE BUFFET

When: Sunday to Thursday, Dinner.

Date: Now till 31 March 2020.

Time: 18.00 – 22.00

Where: Oscar’s (Lobby Level, Conrad Centennial Singapore)

Price:

S$35++ per person (Adult)

S$17.50++ per person (Child aged between 6 and 12)

Complimentary for children under 6

ForReservation: CLICK HERE, or
Tel: 6432 7481/63; Email: sinci.oscars@conradhotels.com

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

You Tiao, Luncheon Meat and Ngo Hiang

Food & Drinks: 8/10

Value: 9/10

Service: N/A

Ambiance: 8.5/10

Budget per Person: $26 - $50

Oscar's

2 Temasek Boulevard

Lobby Level, Conrad Centennial Singapore

Singapore 038982

T: +65 6432 7481

W: http://bit.ly/cbkconradoscars

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

OH:

Open 24 Hours for A la carte menu

Buffet Breakfast: 06.00 – 10.30

Buffet Lunch: 12.00 – 14.30

Buffet Dinner: 18.00 – 22.00

Supercharged Sunday Brunch: 12.30 – 15.30