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

Fortune Court – Great Chinese Cuisine [MEDIA INVITE]

Fortune Court is a new restaurant set up by ex-Peony Jade Clarke Quay restaurant manager Connie Chee and executive chef Lee Hee Min. It’s all started when they were let go after PJ Clarke Quay closed down due to the Covid-19 pandemic. The journey has not been smooth sailing at first, however, things start to look brighter after they shift to this new location and rebranded their restaurant to Fortune Court (‘FC’).

Fortune Court

We started the tasting with Chef’s Signature Soft Shell Crab ($11.80). Deep-fried soft-shell crab, coated with pork floss, mixed with cereal and spices. The crab is crispy and juicy, while the pork floss rub has a touch of curry seasoning that delivers a spicy kick at the end.

Chef’s Signature Soft Shell Crab

Chef’s Signature Soft Shell Crab

Chef’s Three Cup Beef ($17.80). A variation from the usual three cup chicken. The beef is tender and succulent, while the sauce absorbs into the beef nicely and created a nice caramelisation externally. You can taste the flavour of the rice wine as well. Together with capsicum, onion and basil leaves, this dish is surely a “rice thief” dish.

Chef’s Three Cup Beef 

Chef’s Three Cup Beef 

Chef’s Three Cup Beef - The Beef 

Deep Fried Grouper (800 – 900 gram) – Deep fried drizzled with Superior Sauce ($51.80). We like the presentation as the deep-fried till crispy and reach the curving shape. The exterior is crispy followed by flaky and moist flesh. The superior sauce definitely uses a top-grade soy sauce, as you can taste the depth of the flavours in it. For the finishing touch, the chef put a bunch of coriander, spring onion and minced garlic. I don’t usually like minced garlic on my food, however, the usage here is perfect. It added a touch of sweetness and remove the oily flavour from the fish. What a great dish!!

Deep Fried Grouper with Superior Sauce

Deep Fried Grouper with Superior Sauce

Salted Egg Prawn ($15.80). To be exact, it is Salted Egg Prawn Balls. Instead of using a whole giant prawn, Chef Lee uses homemade prawn balls. The texture is softer, not as bouncy as using the whole tiger prawns, yet it has a lot more flavour as it is mixed with fish paste. Although the salted egg sauce is good, but it is still missing some OMPH.

Salted Egg Prawn

Salted Egg Prawn

Steamed Crab with Garlic and Eggs ($9/100g). WOW! That was our first reaction. This gigantic Sri-Lankan crab weighs 1.3kg. It is steamed to perfection with egg white and topped with coriander, fried and fresh garlic as well.

Steamed Crab with Garlic and Eggs 

Steamed Crab with Garlic and Eggs 

The crab is fresh and the flesh is velvety and smooth. When we turn over the shell, we strike gold, as it is loaded with solid crab roes. We dig out the roe and eat it with the egg white and garlic. Yummy!!

Steamed Crab with Garlic and Eggs 

The Roe

XO Lobster Eefu Noodles ($42.80). A signature dish by Chef Lee from his days at PJ. The lobster is juicy and succulent. However, the Eefu noodle is the star here. The thick silky noodle absorbs the essence of the lobster, the XO sauce and the pork lard. You need to get to the bottom of the dish to find the pork lard. I must say the combination of the pork lard and XO itself is just a gastronomic delight.

XO Lobster Eefu Noodles 

XO Lobster Eefu Noodles 

Singapore Fried Rice with Silver Fish ($13.80). An underrated dish, but it just showcases the great skill of the chef. It is aromatic and exudes a subtle wok hei. The rice is al-dente, well-seasoned and incorporates a multi-texture derived from the eggs, cucumber and prawns. The topping of crispy silver fish is perfect. I will be happy if I order this dish alone.

Singapore Fried Rice with Silver Fish 

FC has two seating areas, indoor and out. The décor for the indoor is modern and bright. I find the place to be warm and cosy. The outdoor seating is limited to two tables; however, it will be a great place to sit when the crowd starts to flow back to Chinatown.

Part of Indoor Dining Area

Part of Indoor Dining Area

During the media tasting, I realised the other tables are occupied by their regulars and they are there to enjoy the XO Lobster Eefu Noodles. This is just a testament to the relationships built over the years between the manager, chef and customers.

Overall, the food at Fortune Court is great. A lot of care and attention goes into each dish and the flavours are awesome. We clean up all the dishes, to show our compliments to the chef. We look forward to our next visit here. Cheers!!

Food & Drink: 8.5/10

Value: 7.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7.25/10

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

Fortune Court

31 Pagoda Street

Singapore 059190

T: +65 9234 9969

W: https://www.fortunecourtsg.com/

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

IG: @Fortunecourtsg

OH: Daily 11.00 – 15.00; 17.30 – 22.00

Yaowarat Seafood – Thai Chinese Seafood Restaurant in Singapore

Deep Fried Garlic Pork 

The name Yaowarat is well-known to Singaporeans who have travelled to Bangkok, Thailand. It is also known as the Chinatown of Bangkok, famous for its street food, seafood, bird’s nest, shark fins and shopping. LD and I will try to drop by every time we are in Bangkok to stock up on the Chai Po and Kiam Chye from the Yaowarat wet market. 

Yaowarat Seafood

We visited Yaowarat Seafood was due to their FB post of steam milk crab that packed with lots of roe. When we made a reservation, we also place an order for steam milk crab. We were informed during reservation; they might need to check with the supplier if the crabs with solid roe are available. 

Live Crab Steam Hong Kong Style

On the day of the visit, Yaowarat inform us that the crab from the supplier is not loaded with crab roe, therefore they suggest to change the cooking method and they will adjust the price as well. So, we end up with Live Crab Steam Hong Kong Style ($72 for 500 gram). The crab is fresh and sweet; however, the roe is very minimum. Although you can taste the natural flavours of the crab, I find this cooking style is too simple, almost like eating crab at home. 

Live Crab Steam Hong Kong Style

The Roe

Chai Po Omelette ($8.90). If a Thai restaurant can’t do this dish properly, they do not deserve your hard earn dollar. The omelette is done just right here. It is light and fluffy with generous chopped chai po inside for that crunchy bite. 

Chai Po Omelette 

Seafood Cake ($7.90, 4pcs). Crispy exterior crumbs, filled with springy seafood paste. It is flavourful and chewy at the same time. If the fillings are denser, it will be deliciously addictive. 

Seafood Cake

Seafood Cake - The Fillings

Seabass Steam Thai Style ($29.90). Fresh seabass steam with lime, garlic, cilantro, chilli, fish sauce and sugar. A medley of flavours sweet, sour, savoury and spicy accompanied the fresh seabass in each bite. LD and I like seabass because of the smooth and silky texture of the flesh. 

Seabass Steam Thai Style

Do take note that Yaowarat cooking style is Thai Chinese. If you like your food very spicy (ala Thai Street Food spiciness level), you need to ask the kitchen to crank up the chilli level. 

Thai Kang Kong ($7.90). Stir-fried Thai style, meaning with garlic and a few teaspoons of fish sauce. The kang kong is crunchy, with a pungent umami taste to it. 

Thai Kang Kong 

Pork Satay ($14.50 – 5 pcs). Yaowarat version of Moo Ping, Thai Style Grilled Pork Skewers. The huge size of minced pork patties, marinated and grilled to perfection. The exterior is caramelised due to the sweet sauce and lightly charred flavour from the grill. Each bite is filled with juiciness and a total #porkgasm. 

Pork Satay

Pork Satay

A must-order dish here along with Pork Satay is their Deep Fried Garlic Pork ($12.90). Fatty pork belly with a crispy exterior and juicy, almost melt in your mouth flesh. The pork belly has the right fattiness and the bittersweet fried garlic just enhance the pork flavour further. 

Deep Fried Garlic Pork 

Deep Fried Garlic Pork 

Tom Yum Seafood ($28.90 – Large). Fresh seafood cooked in traditional Tom Yum style. Served in the traditional charcoal steamboat pot, the soup will warm over a long period. The seafood is fresh; however, the flavour lacks punch. We recommend you order it extra spicy to get the oomph. 

Tom Yum Seafood

On another occasion, LD ordered Thai Vermicelli Prawn ($35) takeaway. I find their version is very solid. The vermicelli is silky, bouncy and absorbs the essence of the prawns and spices. It is not watery and the prawns are fresh as well. One of the better versions of Thai Vermicelli Prawn in Singapore. 

Jasmine Rice 

Service is friendly and attentive when we went there for lunch. I like their frankness about the availability of their crab and their crab roe. Do expect a long waiting time during busy lunch and dinner period. The décor is very minimal and seating are limited, so you better make your reservation. Their food delivery orders are off the chart. 

Part of Dining Area

CBK verdict: a good place to dine for Thai Chinese Seafood. The seafood is fresh and some of their dishes are legit. I recommend their Thai Style Garlic Pork, Pork Satay, Steam Sea Bass and Thai Vermicelli. Cheers!! 

Food & Drinks: 7.5/10 

Value: 7.25/10 

Service: 6.5/10 

Ambiance: 6.25/10 

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

Yaowarat Seafood 

27 Teck Chye Terrace 

Singapore 545729 

T: +65 6858 5988 

W: https://yaowaratseafood.com.sg/

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

IG: @Yaowaratseafood 

OH: Daily 11.00 – 15.00; 17.00 – 21.30 

Menu and Delivery Order is available online