[CLOSED] Long Jiang Chinos – Chinese Cuisine in Serene Environment [MEDIA INVITE]

Long Jiang Chinos

Long Jiang Chinos ('LJC') is a Chinese restaurant established by Long Jiang Culinary, an F&B group that has years of experience in the culinary industry. They are the main curator of F&B delights in Singapore Turf Club.

Located in quaint and serene ORTO in Yishun, LJC provides a unique dining experience in the North part of Singapore. It has an alfresco dining concept and most of the dining area faces the lake. The huge outdoor air circulator and cooling system will ensure you still dine in comfort during those hot and stuffy days. It is a good dining destination, within a close distance to Yishun heartland that re-live the Kampung spirit.

Fish Skin with Salted Egg Yolk

We kick start the tasting with Baby Squid ($14). A favourite entrée in seafood restaurants in Singapore. The little squid is deep fried till crispy and tossed with the sweet sauce that normally made from honey, light soy sauce, and dark soy sauce. It is delicious and you can't stop munching it.

Baby Squid

Fish Skin with Salted Egg Yolk ($8.80) and Crispy Fried Har Chou ($12 for 8 pcs). It is actually two separate dishes, the kitchen put them together to make it look big. The fish skin is crispy topped with fluffy powdery salted egg yolk. The Har Chou is crisp with solid and generous fillings. I find both of this dishes actually complement each other nicely.

Crispy Fried Har Chou with Fish Skin with Salted Egg Yolk

Seafood Hotpot ($128 good for 4 to 5 pax). The signature dish of LJC. The whole Soon Hock fish is simmered on a bed of cabbage with other live seafood such as prawns, clams, and squid with chicken stock.

Seafood Hotpot

Celebrate CNY 2017 with Joyden Concepts [MEDIA INVITE]

Joyden Concepts Festive Yu Sheng Platter with Abalone & Salmon Sashimi

For Chinese New Year 2017, Joyden Concepts presents to you its 'Prosperity Pomelo Feast'. One of the most sought after fruit during the Chinese New Year as it symbolise abundance and good fortune, and they will be presented in different ways.

During Chinese New Year, Pomelo flesh is most commonly used for Yu Sheng and desserts. This year Joyden Concepts took the extra step to use the Pomelo Pith as well. Pomelo Pith is the white colour cushion, between the skin and the meat of pomelo. To remove its bitterness and tartness, the pith must be soaked and washed over a few days repetitively. The result is a refreshing, tender and full-bodied that perfectly compliment any dish.

Lobster and Fish Maw with Pomelo Pith in Premium XO Sauce

Lobster and Fish Maw with Pomelo Pith in Premium XO Sauce (柚子皮XO 龙虾鱼鳔). The lobster is fresh and crunchy, nicely coated with the delicious XO Sauce. In this dish, the Pomelo Pith and Fish Maw soaks up the beautiful gravy from the lobster and the XO sauce like a sponge. The celery and carrots are there to add crunchiness to the dish. We personally feel that the pith absorbs the essence of this dish better compare to the fish maw and deliver that burst of flavours when you bit into it. Yum Yum, you might want to order a white rice to go with this.

Pomelo Pith in Premium XO Sauce

Braised Sea Cucumber with Pomelo Pith and Broccoli (海参柚子皮扒西兰花). A well braised smooth and crunchy sea cucumber paired with shiitake mushrooms. The gravy is robust, slightly gelatinous with good umami flavour. As the gravy is not overly heavy, you can actually taste a touch of bitterness in the Pomelo Pith, which is good to balance this rich dish. Usually bamboo pith is used for this dish, but I think Pomelo Pith made a perfect substitute.

Braised Sea Cucumber with Pomelo Pith and Broccoli

[CLOSED] 101 Seafood Gourmet – A Gem in Chong Pang Market [MEDIA INVITE]

101 Seafood Gourmet is a new Zi Char restaurant in the crowded block 101 Yishun Ave 5. After we parked our car, we took a wrong turn exploring the block. LD and I count there was about 5 other seafood Zi Char restaurants in that block itself. Looks like the competition is going to be stiffed.

To be exact, 101 Seafood Gourmet ('101SG') is located beside POSB ATM, which is directly near the entrance of the block 101 carpark. Although you can not see the shop directly from the road, keep a look out for their brightly lit signboard on the pavement.

We started the tasting session with 101SG signature dish: Lala Bee Hoon with Superior Broth ($20 for Large). This white colour looking broth actually packs punch. It was robust and peppery, with a touch of sweetness from the clams. The thin, smooth and silky bee hoon soaked up the richness of the broth, to provide a good base for the fresh and juicy clams. A touch of heat from the pepper, helps to arouse your appetite for the meal.

Lala Bee Hoon with Superior Broth

Crab with Bee Hoon ($38 for 2 crabs during this promotion period). Yes, the price is correct and value for money. Of course don't expect Sri Lankan crabs, instead 101SG uses Indonesian Crabs, to be exact the female crabs which was fresh, sweet and filled with roe. The broth was a little bland to my liking and missing much of the crab flavour, especially for thick bee hoon. Although the crab was fresh and meaty, it was not something that I will order if I return.

Crab with Bee Hoon

Chubbybotakkoala.com Most Memorable Moments in 2015

On the final day of the year, Chubby Botak Koala and Little Devil decided to present to our beloved readers our highlights this year.

OSIA Macadamia Soufflé 

OSIA Bar & Restaurant definitely worth considering if you are celebrating a special occasion. Beautiful service, ambiance and good selection of food. With open kitchen concept, you can view Chef Douglas Tay running the kitchen and serving those fine dining dishes for you to savour.

Guiga Prime beef short ribs, prime beef ribs

We also finally review our favourite Korean Restaurant, Guiga Korean BBQ Restaurant. It serve a good all round quality Korean food at reasonable price. It used to open until 6 in the morning, however they have shorten their operating hours to 3AM daily. Other than the delicious beef and pork, check out their grill pork intestines and freshly pickled raw crabs.

Guiga DweiJiMacchang – Pork Abomasum / pork intestines

For red meat, (steak place); Simple and unpretentious The Market Grill is a must try. Focus purely on food in a very casual ambiance. If you are seated at the middle section to the end of the restaurant, you can see the grill master at work. Do take note that this place does not take reservation, so you better be early and queue up.

The Market Grill - Wagyu Chuck Rib – 600 gram 

Smack in the middle of Orchard Road, we were introduced an awesome place for High Tea, KUVO. While the hustle and bustle of Orchard Road happening below you, you can find serenity and elegance at KUVO. Enjoy your bite size sandwich, cakes or tapas with your tea or coffee. In the evening, prepared to be entertain by head bartender Yutaka Nakashima. Kuvo open till midnight on weekday and 2AM in the weekend, making this place a chill out destination.

 Kuvo - Three tier high tea tapas / sandwich combination
Deconstructed Otah, Fried Wanton & Parma Ham Canapes 

This year we also made a few special discoveries for Crab Bee Hoon. Opened by Chef Mac Kong, Long Ji served the ultimate crab bee hoon. The thin bee hoon infused with robust crab stock, topped with female Sri-Langkan Crab, fried shallots, pork lard and cilantro. We became a regular here as our friends keep asking us to bring them here. So crab lovers, this place is a must try.

Long Ji Crab Bee Hoon - Check out the Roe

MaguroDonya Miuramisakikou Sushi & Dining, provide us with Otorogasm experience. We finally understand why Japanese went all out for this piece of fish. One of the best otoro we ever ate outside Japan. During the dinner, we also learned about Maguro (Blue Fin Tuna) and the sustainable fishing. Meanwhile, we also discover a unique fish and chips shop in the heartland. Murphy's who uses Arrowtooth fish from Canada. The fish provide amazing texture, suitable for Fish and Chips dish. One of the best fish and chips in the heartland.

MaguroDonya 3 cuts of Hon Maguro ($38) - This size is for tasting session only
On the left: Otoro in different cuts; Middle: Akami; Right: Chutoro

Thank you very much to our readers, Business Owners, Marketing & PR friends for your support in the year 2015.

Happy New Year 2016!!

xoxo

Chubby Botak Koala & the Little Devil

Long Ji ( 龍 記 ) - Ultimate Crab Bee Hoon

Crab Bee Hoon is one of the dish that LD and I totally have a soft spot for. About 8 years ago, we were head over heals with the version cooked Ming Kee in Macpherson (Click here for Ming Kee review). Unlike the signature soup version by Melben, the version that we like is more has less soupy, but robust and filled with Wok Hei.

Long Ji Crab Bee Hoon

Dunno how, LD found this new place Long Ji and we fell in love with their Crab Bee Hoon (Long Ji Bee Hoon Crab $55/kg). From the look, it will not win the prettiest crab dish contest, however, who cares as long as it tasted fantastic. The broth / gravy is robust and packs with the freshness and sweetness of the crabs. The bee hoon is covered with Wok Hei, slightly al dente yet manage to soak up the beautiful gravy. For this dish, it is important to use female crab, as the roe adds flavour to this dish together with fried shallots and pork lard. The crabs are good in size and fresh. So definitely worthy to be the signature dish of Long Ji.

Long Ji Crab Bee Hoon - Check out the Roe

Thai Village – Quality Thai Teochew Cuisine

Thai Village

Thank you very much to Ian Low (The Silver Chef), May & Phillip from Thai Village Group for hosting the food tasting invitation.

My memories of my first visit to Bangkok were the sumptuous dinner that I had in Yaowarat Road, Chinatown. Where you can smell the food in the air from street food such as wanton mee, bbq seafood or more exquisite Teochew influenced dish such as Shark Fin soup, bird nest, stewed goose web and suckling pig.

Ah Hoi's Kitchen @Traders Hotel: Seafood Delight with Ah Hoi

This food review was based on invitation hosted by The Entertainer and Ah Hoi's Kitchen ('Ah Hoi') team, to celebrate their most recent collaboration.

Ah Hoi's Kitchen has been known in the Singapore food scene for serving authentic local dishes and seafood. My first visit to Ah Hoi was a few years back and I have first hand experience enjoying their Hor Fun and other local dishes. Currently helmed by Sous Chef Lam Loon Tuck, with the forte of local dishes from the wok.

[CLOSED] Ming Kee Live Seafood – New Place with Same Old Flavour

My first encounter with Ming Kee was through an introduction by old family friend Uncle E. At that time, we were missing the taste of Fried Mud Crab with Egg Noodle, Cantonese Restaurant style from our days in Melbourne - (our first food hunting ground). We instantly got 'hooked' on the crab beehoon here, and started to visit Ming Kee frequently until we were just sick of it and stopped going there for a few years. With a sudden craving for crabs beehoon beckons recently, we decided to visit our favourite restaurant.