Thai Village – Thai Teochew Cuisine

Thai Village is a Chinese restaurant in Singapore serving Thai Teochew Cuisine. Those frequent visitors to Bangkok will be very familiar with the Chinese cuisine served in Yaowarat (Chinatown in Bangkok) or any Chinese restaurants in Bangkok. There are 3 branches of Thai Village in Singapore, this one is located in the Goodwood Park Hotel Estate.

Thai Village Restaurant @Goodwood Park Hotel

Since we (plus 2 other “makan kakis”) are having a staycation at Goodwood Park Hotel, we decided to visit Thai Village for late dinner. We came in about 8+ and the restaurant is packed.

We kicked off the dinner with the signature dish of Thai Village. Braised Superior Shark’s Fin with Crab Meat ($68 for small). Basically, a shark’s fin is almost tasteless or likely to be fishy, with a chewy and crunchy texture. It requires a superb and robust stock to infuse the flavour into the fin and overall dish. In Thai Village, their stock is just absolutely amazing. It is thick, robust, filled with collagen and delivers the ultimate umami flavour. The crab meat added a touch of natural sweetness to the dish. Although the portion is small, it is good for 2 pax.

Braised Superior Shark’s Fin with Crab Meat

The shark’s fin soup is served with beansprout, Chinese parsley and black vinegar.

Beansprout & Chinese Parsley

Braised Superior Shark’s Fin with Crab Meat
with Beansprout and Chinese Parsley

If you are not a shark’s fin fan, you can order the fish maw soup instead. They still use the same stock base, delivering the superb and umami fish maw. I can attest to eat as I tried it at their Singapore Indoor Stadium Branch.

Crispy Beancurd in Thai Style ($18). Deep-fried egg tofu, topped with julienne young mango, chopped big shallots and Thai sweet chilli sauce. The beancurd has a crisp exterior followed by a smooth and silky interior. The young mango is crunchy and tangy, paired with spicy shallot and sweet chilli sauce. A nice dish to balance the heavy soup at the start.

Crispy Beancurd in Thai Style 

Baked Duck Web ($20). The original version of this dish is supposed to be braised goose web. However, due to the restriction of goose meat in Singapore, duck webs are used as a substitute. Presentation-wise, it does not look very appetising. However, do not judge the dish by the look. It packs of flavours and has a resilient texture. The duck web is gelatinous but not as good as the goose web.

Baked Duck Web

Salt Baked Chicken Drumsticks ($20). Kind of reminds me of the dish called 3 cups chicken. Tender and succulent chicken meat, with a nice charred aroma and flavour. You can taste the salt seasoning in the skin and the flesh. The strong flavour of this dish together with the gravy is best enjoyed with a bowl of white rice ($1.20). A perfect “rice thief” dish.

Salt Baked Chicken Drumsticks

Baked King Prawns with Vermicelli ($34 for small). A dish that I will normally order in a Thai Restaurant. The vermicelli is silky and bouncy, while the prawns are fresh and crunchy. Although this dish also comes in the crab version, I always prefer the prawns as they give a better umami flavour.

Baked King Prawns with Vermicelli

The décor of the place is outdated, seems like it is stuck in the 1990s. However, the ambience and the service staff bring this restaurant to life. Good service from the captain and service crew, friendly and with motherly care.

The Wine Chiller

Overall, a great place to satisfy your cravings for luxurious Thai Teochew Cuisine. Their Braised Shark’s Fin Soup / Fish Maw soup or anything that is cooked with their Golden stock is a must-order here. The price is on the high side, but you are paying for quality. Cheers!!

Food & Drink: 8/10

Value: 6.5/10

Service: 7.25/10

Ambiance: 6.75/10

Budget per Person: $51 - $80; $81 & Above

Thai Village

22 Scotts Road

Goodwood Park Hotel

Singapore 228221

T: +65 6440 8251

W: https://thaivillagerestaurant.com.sg/

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

IG: @Thaivillagerestaurantsg

OH: Daily 11.30 – 15.00; 18.00 – 22.00

For Other Branches, click here.

Goldleaf Restaurant – CNY Comfort Food at Home [MEDIA INVITE]

CNY Emperor Chicken in Housemade Sauce

Welcoming the year of the Ox with a comforting Chinese New Year Set Menu from Goldleaf Singapore. Celebrating its 40 years in business, Goldleaf Restaurant is known to serve a hearty and comforting meal, with Taiwanese flair to its customers.

Goldleaf Restaurant - est 1971

There are four CNY Set Menu you can choose from Celebration, Happiness, Abundance and Prosperity. Plus, you can also order ala-carte through this platform (Goldleaf Online Order)

CNY Set Menu

With the safe distancing in place for this CNY, you can comfortably accommodate up to 8 guests at your home and enjoy CNY meal at your home.

We tried their selections of Goldleaf CNY Menu and here is our review.

Goldleaf Reunion Abalone Yu Sheng 

Goldleaf Reunion Abalone Yu Sheng. Fresh, delicious and crunchy. The abalone is bouncy and juicy, providing a contrasting chewy texture in the yu sheng. On top of that, keep a lookout for the Goldleaf signature lychee bubbles, for the bursting fruity juice in the yu sheng.

Goldleaf Reunion Abalone Yu Sheng 

Lychee Bubble 

CNY Emperor Chicken in Housemade Sauce. Cooked in homemade sauce with mushroom and fish maw, it produced a superb dish filled with robust gravy. The chicken is moist, tasty and super tender, I almost able to inhale the chicken meat and the delicious chicken skin.

CNY Emperor Chicken in Housemade Sauce

The portion is very big, each pax can have 2 servings each and best paired with a bowl of white rice. It is so so good, I even order this dish for my family reunion dinner.

Super Tender Breast Meat

Steamed Red Snapper in Hong Kong Style. Not a common type of fish served during CNY, however, the most important factor is the taste. Steamed to perfection, the red snapper flesh is firm, moist and flaky. The superior soy sauce and spring onions, accentuate the flavours of the flesh.

Steamed Red Snapper in Hong Kong Style

Steamed Red Snapper in Hong Kong Style

Braised Sea Cucumber with Tofu. I find this dish very comforting. The sea cucumber has a crunchy exterior, followed with a soft interior. The fried tofu is fried first to ensure it retains the texture during the braising process and also to add a slightly chewy texture in the dish.

Braised Sea Cucumber with Tofu

Assorted Mushrooms with Seasonal Vegetables. Crunchy, earthy and light in flavours. A must-have dish for mushrooms lovers.

Assorted Mushrooms with Seasonal Vegetables

Sauteed Prawns with Black Pepper Sauce. The prawns have a crispy exterior, followed with crunchy and bouncy flesh. They are coated evenly caramelised black pepper sauce, that is sweet and packed with peppery heat as well.

Sauteed Prawns with Black Pepper Sauce

Sauteed Prawns with Black Pepper Sauce

Taiwanese Noodles with Scallops in XO Sauce. This dish uses the popular Taiwanese thick and broad noodle (台湾刀削面) that is known for its QQ texture. It is cooked in a fragrant, tasty and delicious XO sauce.

Taiwanese Noodles with Scallops in XO Sauce

Taiwanese Noodles with Scallops in XO Sauce

Yam Paste with Gingko Nuts and Goji Berries. The version of Orh Nee here is smooth and creamy, as the coconut milk is folded into the paste. This differs from the traditional version that is thick and the coconut milk poured on top before serving. I find Goldleaf version is very yummy and enjoyable, giving it a traditional sweet end to the meal.

Yam Paste with Gingko Nuts and Goji Berries

CBK Verdict: A very enjoyable and comforting CNY meal with a Taiwanese flair.

Taiwanese Noodles with Scallops in XO Sauce

Goldleaf Restaurant CNY Menu

When: now till 26th February 2021.

Menu starts from $298+ for 4 pax to $1088 for 8 pax

Available for dine-in and home delivery.

How to Order:

- Online Order: https://take.ws/s/6596869895;

- Call 6346 1088

- Email order@goldleaf.com.sg

Thank you very much, Kristine for the invite and Goldleaf Restaurant Team for hosting us.

Food & Drink: 7.75/10

Value: 7.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7.25/10

Budget per Person: $51 - $80; $81 and Above

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

Sembawang Claypot Rice – Traditional Taste

Claypot Rice (Medium)

A quick search for the best Traditional Claypot Rice in Singapore, Sembawang Traditional Claypot Rice (‘STCR’) will usually come out in the top three. Located in the “hidden” food street of Sembawang, this restaurant has perfected their original recipes from the 1980s and become a household name in traditional claypot chicken rice in Singapore.  

Sembawang Traditional Claypot Rice

Claypot Rice ($8.80 for S, $13.80 for M, $19.80 for L). There was seven of us, so we initially ordered the large version. It took them about 20 minutes to be served. Nice colourful presentation. The chicken looks well marinated, good portion and chunks of salted fish (the pale colour one).

Claypot Rice (Large)

For those uninitiated with STCR, don’t be surprised if the service staff just serve the claypot rice and leave it to the diners to mix it on their own. If you never do before, here is how Chubby Botak Koala did the mixing. 

1. Take a photo first (you can skip this part) 
2. Take out all the toppings, but gently set aside those precious chunks of salted fish.
3. Generously squeeze a few rounds of their premium dark soy sauce. 
4. Evenly spread the chunks of salted fish and start scraping and folding the rice form outer part to inner part. Remember to use the big metal spoon, not the plastic ones. 
5. Once the brown colour of the sauce evenly coated all the rice, tossed back the rest of the toppings and to one more stirring. 
6. Your claypot rice ready to be eaten. (Take a photo again)

While I was stirring the rice, I can smell the smoky aroma. The chicken is juicy and succulent even for the breast meat, while the rice is al-dente, fragrant and infused with the pungent flavours of salted fish. The Chinese sausage introduced a sweet and chewy texture to the rice, while the bitterness from the vegetable balance the sweetness of the dark soy sauce.

Claypot Rice after Mixing

After the first round of serving, you can start scraping the burnt rice. This crispy section secret behind a delicious traditional claypot rice. This also shows the rice is cooked from scratch. The crispy texture and the slightly burn aroma, mixed with sweet soy sauce is just yummy. Of course, if you can spread a bit of the salted fish on it, it will be even better. We ordered another medium size of the claypot rice as the large one was not enough.

The Sauces

While we are waiting for the claypot rice above, we were served the rest of the dishes that we ordered first.

Jin Do You Tiao ($10.80). Fried you tiao filled with sotong paste. It is crispy, tasty and packs with generous fillings of sotong paste. It is tasty enough to eat on its own or dip with mayonnaise.

Jin Do You Tiao

Da Lu Mian ($9.80 for Large). STCR version of KL Hokkien Mee. The noodle is thick, bouncy and crunchy. The dark sauce is sweet and robust, nicely accompanied the “wok hei” filled dish. The pork lard topping is just so addictive.

Da Lu Mian

Sausage Omelette ($8.80). I decide to order this dish as lap cheong filling is not very common. The omelette is fluffy, not salty. The lap cheong fillings is generous, allowing it to be evenly spread in every part of the Omelette.

Sausage Omelette

Sesame Oil Chicken ($12.80). Served pipping hot, the ginger and spring onion cover most of the top part. The chicken is juicy, succulent and absorbs the fragrant and robust sauce very well. The chicken parts consist of breast and thigh, it will be better if they only use the dark cuts of the chicken, no chicken breast.

Sesame Oil Chicken

San Huang Spinach ($12.80) or known as three-egg spinach. The spinach is covered in silky smooth egg, sparked by the flavours of the broth, salted egg and century egg.

Service is efficient, but not the friendly type. As I mentioned before, you need to mix the claypot rice on your own. This is kind of a minus point for me as each person do it differently, the taste delivered will be inconsistent. The service staff should be the one mixing it for you. Décor is simple, fuss-free.

Overall, the claypot rice here is worth the trip to Sembawang area, even if you travel from Jurong. The rest of zhi char dishes is good, you will have enjoyed the food here. A gem in Sembawang. Cheers!!

Food: 7.5/10

Value: 7.5/10

Service: 6/10

Ambiance: 6.5/10

Budget per Person: $11 - $25

Sembawang Traditional Claypot Rice

4 Jalan Tampang

Singapore 758948

T: +65 6757 7144

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

IG: @Sbwtraditionalclaypotrice

OH: Daily 11.00 – 22.00

Jia Bin Klang Bak Kut Teh – Klang Style BKT in Singapore [MEDIA INVITE]

Jia Bin Bak Kut Teh

Jia Bin Klang Bak Kut Teh originated from Seremban, Malaysia where it has been serving Klang (herbal) Hokkien style Bak Kut Teh (‘BKT’). The outlet in Singapore is their first overseas branch, opened up by their relatives.

Jia Bin Klang Bak Kut Teh

While our Singapore Bak Kut Teh is known for the clear and peppery broth, the Klang version is known for its dark colour broth and strong herbal flavour. The one in Klang even served their BKT with coconut rice, which adds another flavour to the overall dish.

The Menu 1

The Menu 2

The Otder Sheet

For your first visit, it is better to order Jia Bin Bak Kut Teh ($8.80 for small, $15 for big). The version in the photo is the big portion, good for 2 pax. The first sip of the broth, you can taste the strong, robust herbal infused broth with a hint of sweetness from the pork bones. According to Elwin, one of the bosses, they use 10 different types of herbs to cook the broth. The ingredients include short pork ribs, pork belly, pig stomach, small intestines, beancurd and pigtail.

Jia Bin Bak Kut Teh

The ribs are juicy and succulent even though it looks lean. Meanwhile, the pork belly has the right fattiness where it just melts in your mouth. The pig stomach and small intestines are crunchy, springy and absent of foul smell. Apparently, pig’s tail is popular ingredients for BKT in Malaysia, however, if you don’t like it, better to let them know in advance to exclude this.

The Interior

The Interior

Jia Bin also offers dry BKT ($8.80). The ingredients are the same, however, it is cooked special dark soya sauce. Expect a dark, sweet and intense gravy coating the ingredients infused with herbal flavour with a hint of spiciness from the dried chilli. The dry BKT goes well with a bowl of white rice.

Jia Bin Dry BKT

Jia Bin Spicy Pork Belly ($8.80). The pork belly is thinly sliced cooked with dried chilli. It is spicy and a bit on the salty side. However, for those that can take more spicy, don’t hesitate to ask them for more chilli.

Jia Bin Spicy Pork Belly

Spicy Pork Belly

Jia Bin Hua Diao Wine Chicken ($8.80). This dish is served piping hot, with the gravy still bubbling and exudes the fragrant aroma from the wine. The chicken is tender and succulent, and the springy skin texture is just irresistible. The gravy itself is so good, you can finish a bowl of rice with it. Definitely a “rice thief” dish.

Jia Bin Hua Diao Wine Chicken 

Pig Hock ($10), it is their version of Braised Pork Knuckles. Robust braising sauce filled with collagen from the hock. The meat fall of the bone, while the fats and skin melts in your mouth.

Pig Hock

Check out the fats

If you are looking for the soup version of the pig’s trotter, order the braised pig’s trotter ($7.50).

Our Spread

For the side dishes, I recommend their Crispy Beancurd ($2.50) and Salted Vegetables ($3.50). The beancurd is good to soak up the broth of the BKT, while the crunchy salted vegetables will overcome the “jelakness” from the meat and fats.

Crispy Beancurd

In summary, with the presence of Jia Bin Bak Kut Teh definitely bring good news for Klang style of BKT lovers. They do not have to travel far and across the causeway to satisfy their cravings. It is a good alternative from the peppery version in Singapore. Cheers!!

You Tiao

To Fu Po

Thank you very much to Jia Bin Klang Bak Kut Teh for the tasting invitation.

Food & Drink: 7.25/10

Value: 7.5/10

Service: N/A (Tasting Invitation)

Ambiance: 6/10

Budget per Person: $11 - $25

Jia Bin Klang Bak Kut Teh

嘉宾 巴生肉骨茶

62 Rangoon Road

Singapore 218352

T: +65 6900 7708

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

IG: @Jiabinklangbakkutteh

OH:

Mon – Fri: 10.00 – 15.00, 17.00 – 22.00

Sat & Sun: 10.00 – 22.00