Yu Cun – Claypot Curry Fish Head

Claypot Curry Fish Head

Yu Cun is a local zi char restaurant specialising in Claypot Curry Fish head, using only premium and fresh fish. It was recommended by our friend C, for a quick lunch. 

Yu Cun

A must-order here is, of course, their Claypot Curry Fish Head ($30). The fish head is fresh and covered with lemak rich curry and loaded with ladyfingers, bean curd skin, eggplant, long bean and tomato. The curry absorbs into part of fish nicely, yet it was not overpowering and you can taste the actual fish taste. The low fire keeps the curry warm and nice to eat. Definitely a “rice thief” dish. 

Claypot Curry Fish Head

In terms of spiciness, I find it very manageable (CBK spiciness ratings at 5/10). LD thinks the dish can add extra heat, as the chilli and spice is simply not powerful enough. 

I suggest you order the Fried Beancurd Skin ($3.80). We added it into the curry fish head, let it soak for a minute before taking it out. The beancurd absorbs and carry the rich curry nicely, plus the crunchy texture making it very addictive. 

Fried Beancurd Skin

Braised Pork Belly with Preserved Vegetable in Soy Sauce ($9.90). Yu Cun version of pork belly braised with mei cai. The pork belly is fatty and tender, while the gravy is salty infused with mei cai flavour. However, as a Hakka, I find this dish a bit watery and lacking the OMPH factor. 

Braised Pork Belly with Preserved Vegetable in Soy Sauce

Marmite Chicken Wing ($11.90) is just delicious. The chicken was deep fried till crispy and evenly coated with sweet savoury marmite sauce. I can have the whole plate on my own. 

Marmite Chicken Wing

As we only order limited dishes, I end up ordering Ice Jelly ($3.50) for dessert. A nice and refreshing dessert. 

Ice Jelly

Service is friendly and efficient. Order is placed through tablet instead of the service staff. The restaurant is very open and remains cool even when the temperature was searing hot outside. If you are coming for lunch, I suggest you come around 11.30 to get your parking spot. 

The verdict: A must try place for claypot curry fish head and zi char. From the small batch of the dishes that we tried (4 out of 90 plus dishes in the menu), the taste and quality have been good. We look forward to our next visit. LD will definitely be asking them to increase the spiciness of their curry fish head next time around. Cheers!! 

Menu 1

Menu 2

Food & Drinks: 7/10 

Value: 7.5/10 

Service: 6.25/10 

Ambiance: 6/10 

Budget per Person: $11 - $25 

Yu Cun 

Claypot Curry Fish Head 

147 Upper Paya Lebar Road 

Singapore 534849 

T: +65 6286 0491 

W: http://yucun.getz.co

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

IG: @Yucuncurryfishhead 

OH: Daily 11.00 – 23.00 (LO 22.00)

Famous Kitchen – Islandwide Delivery Menu [MEDIA DROP]

Our Food

The Famous Kitchen (“TFK”) is a casual family-style restaurant located in Sembawang. It specialises in Nanyang Cuisine and Seafood offerings, based on Teochew, Hokkien and Cantonese culture assimilated into Southeast Asia. You can also find other dishes inspired by owner Jeffery Foo’s travel around China. As Singaporeans are well-travelled, our palate will be acceptable to different types of cuisine. Famous Kitchen is recommended by the 2019 edition MICHELIN Guide Singapore.

Our Food with Traditional Curry Fish Head

TFK has recently expanded its delivery service to Island Wide. We were invited to try out the Delivery Menu.

           

Crabmeat with Fish Maw Soup ($12 per portion). The broth is thick, robust with a hint of sweetness from the crab meat. The soup is generously filled with fish maw, crab meat, sliced mushroom and drizzle with egg. Each portion can easily share by 2 persons.

Crabmeat with Fish Maw Soup 

Braised Pork Ribs with Lemongrass Plum ($16 / $24 / $32). Juicy and succulent pork ribs well coated with lemongrass plum sauce. The combination of sweet, sour and the lemongrass fragrant aroma is certainly appetizing. I like the watermelon ball as it acts as palate cleanser. Watch out for plum as the cooking seems to intensify the twang in the plum.

Braised Pork Ribs with Lemongrass Plum

Braised Pork Ribs with Lemongrass Plum

Salted Egg Yolk Prawn with Italian Sauce ($27 for 300g / $36 for 400g / $45 for 500g). The prawns are deshelled until the tail, deep-fried and coated with salted egg yolk. The sauce is creamy with a zesty and tangy flavour. We are slightly disappointed with the prawns, as it feels a bit rubbery. I think for delivery, it will be better if they did not deshell the prawns and tossed the deep-fried prawns with the Italian Sauce.

Salted Egg Yolk Prawn with Italian Sauce

Salted Egg Yolk Prawn with Italian Sauce

Mixed "Bailing" Mushroom with "Kai Lan" ($12 / $18 / $24). The mushroom is quite Q, yet delicious. Once the mushroom is stir-fried, it exudes silky and creamy juice to accompanied the crunchy and slightly bitter taste kai lan.

Mixed "Bailing" Mushroom with "Kai Lan"

Signature Yellow Chives Char Kway Teow ($12 / $18 / $24). This plain-looking char kway teow packs punch. The rice noodle is smooth and silky, as it absorbs the wok-hei. dark soy sauce and sweetness from chives. Yummy!!

Signature Yellow Chives Char Kway Teow

We also take this opportunity to order extra Traditional Curry Fish Head ($28 for half, $50 for whole). A perennial favourite dish in the Nanyang area. The fish head is extremely huge. The curry is closer to the Nyonya version. The curry is rich, creamy and packs with “lemak” that absorbs nicely into the fresh fishhead. The lady’s finger, tomato, eggplant and tau pork (dried bean curd puff) round up this “rice thief” dish nicely.

Traditional Curry Fish Head

We were only able to finished half of the curry fish head and we use it the next morning to eat it with prata. The secret of the best curry is to eat it the next day as the taste has intensified. A perfect companion for rice or prata.

Traditional Curry Fish Head

On a side note, TFK certainly packs the food properly. Each container is wrapped with cling wrap to prevent any spillage and keep the food warm, plus labelled with consumption time as well. They have certainly put in extra effort to ensure giving their customers quality food even though it is a delivery.

The Packaging

Famous Kitchen 名食小厨 delivers Island-Wide!!!

Enjoy our signature dishes in the comfort of your home, delivered right to your door.

Lunch: 11.30am to 3pm

Dinner: 5.30pm to 9pm

Browse our menu at http://order.famouskitchen.com.sg,

Call 6636 8333 / 6257 1843; or 

Email fkreservation@singnet.com.sg

*Additional 10% for self-collection

Takeaway & Islandwide Delivery Menu 1

Note: 

If customer orders with restaurant directly:

For order above $100+, no delivery charge.

Delivery charge of $10 applies for orders below $100+.

For Set Menu for 1, minimum order of 2 sets.

If customer orders online via http://order.famouskitchen.com.sg,  

there is a minimum order of $50

Takeaway & Islandwide Delivery Menu 2

Thank you very much to  JenniferYeoConsultancy and The Famous Kitchen Team for the Media Drop.

Food: 8/10

Value: 7.5/10

Service: N/A (Media Drop)

Ambiance: N/A (Media Drop)

Budget per Person: $26 - $50

Takeaway & Islandwide Delivery Menu 3

The Famous Kitchen

54 Sembawang Road

#01-01 Hong Heng Mansions

Singapore 779085

T: +65 6636 8333 / 6257 1843

W: http://famouskitchen.sg

F: https://www.facebook.com/pages/The-Famous-Kitchen/230526703625455

IG: @Thefamouskitchen

OH: 11.30 – 14.30; 17.30 – 22.30 Daily.

 

Takeaway & Islandwide Delivery Menu 4

My Briyani House Marine Cove – Unveiling New Menu [MEDIA INVITE]

Lamb Shank Briyani

My Briyani House is an Indian Restaurant concept by Mr Teh Tarik Group. It serves a wide range of traditional and authentic Indian dishes as well as the iconic Teh Tarik. My Briyani House is also MUIS Halal Certified Restaurant.

My Briyani House @Marine Cove

My Briyani House at Marine Cove just revamps its menu and ready to tantalise our taste buds. The start dish for this new line menu is Lamb Shank Briyani ($13.80 for 1 pc, $25 for 2pcs).

The lamb shank is cooked over a long period as the flesh is almost fork-tender and easily fall off the bone. It is tasty and only has a little gamy taste. The briyani rice is fluffy, al-dente and flavourful. The spices are just right to ignite the aroma instead of overpowering the whole meal. The best part is to dig out for the lamb gravy at the bottom of the briyani rice.

Lamb Shank Briyani

Sambal Prawn ($8). Crispy and crunchy prawns. The sambal sauce has a multilayer and distinct spicy and sweetness. The sambal prawns are good with any type of rice, it can easily be a “rice thief” dish here.

Sambal Prawn

Masala Squid ($8). Aromatic and coated with creamy and delicious masala curry. The squid has a good bite to it, followed with a slight chewiness. 

Masala Squid (Left) and Sambal Prawns

Chettinad Chicken ($8). This chicken dish sure packs of punch. The gravy is solid and absorbs well into the flesh. The chicken use is a bit too small for my liking, as the meat tasted a bit firm. The gravy from this chicken and masala squid goes nicely with the Butter Naan ($4).

Chettinad Chicken

The butter naan is aromatic and buttery. I like the chewy bread-like texture and the aromatic butter inside. Of course, it works wonder to polish the gravy from the Chettinad chicken and masala squid.

Butter Naan

Curry Fish Head ($28). The new signature dish here. The fish is fresh and cooked in spicy and tangy curry. There is no coconut milk inside this curry, so the curry fish head does not feel heavy. The curry spices stand out, together with a tangy and spicy flavour. In case you are wondering, the curry fish head is catered to Singaporean taste as the recipe was finetuned by Mr Mok, the owner of Mr Teh Tarik Group.

Curry Fish Head

Other than the briyani, we ate the fish head curry with the plain prata ($1.40, min 2 pcs). The plain prata is crisp and fully and if you let it swim in the curry fish head, it is a perfect vessel to savour the curry fish head.

Curry Fish Head

Vegetarian Briyani ($7.50). This vegetarian briyani is a medley of flavour and texture. The rice is fluffy and al-dente, accompanied by crunchy and juicy vegetables. The sweet flavour extracted from the vegetables together and spices just work wonder. As there is no meat in this briyani, this dish feels light and you won’t feel guilty when you scoop more of it.

Vegetarian Briyani

Side dishes that we tried include Papadum, Lady Finger Poriyal ($2) and Mixed Vegetable Thoran ($2). The mixed vegetable is sweet and crunchy. Combine with the attractive fresh colour, it is easily paired with white rice of briyani.

Mixed Vegetable Thoran and Papadum

I can’t comment much on the Lady Finger Poriyal, as I did not taste it. Lady finger just not of my liking. Papadum is crunchy with the right saltiness.

Our Meal, Lady Finger Poriyal at top roght

Of course, the meal here won’t be complete without the Signature Ice Teh Tarik ($2.50). Smooth milky texture followed with a strong tea flavour. Yummy!!

Signature Iced Teh Tarik

The décor of My Briyani House is simple, almost like a food court style. The place is very spacious and one of the attractions here is the kids’ corner. It is open 24 hours, so you can enjoy it any time of the day.

Indoor Seating Area

Kids' Corner

Outdoor Seating Area

Overall, I like the new menu of My Briyani House. It combines the popular Authentic Indian dishes with local dishes as well. There have been improvements compare to the last time I was here for my prata fix. Do take note that this new menu is only applied to My Briyani House @Marine Cove. Cheers!!

New Menu 1

New Menu 2

New Menu 3

New Menu 4

Thank you Chef Mel Dean and My Briyani House for hosting us.

Food & Drinks: 7.5/10

Value: 6.5/10

Service: N/A (Media Tasting)

Ambiance: 6.5/10

Budget per Person: $0 - $10, $11 - $25

My Briyani House @Marine Cove

1000 East Coast Road Parkway

#01-04, East Coast Park. Marine Cove

Singapore 449876

T: +65 6742 5522

W: https://www.mrtehtarik.com.sg/

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

IG: @Mybriyanihouse

OH: 24 Hours

Famous Treasure – Authentic Nanyang Cuisine [MEDIA INVITE]

Marble Goby steamed with Preserved Vegetables on Hot Plate

Famous Treasure is an offshoot of The Famous Kitchen, a popular casual restaurant located in Sembawang. Leveraging on some of the speciality dishes from Famous Kitchen, Famous Treasure presents Nanyang heritage cuisine (nostalgic dishes of Teochew, Hokkien and Cantonese descent with influences from Singapore, Malaysia, Thailand and Indonesia) plus extensive roast selections.

Famous Treasure

The Nanyang heritage cuisines can be found in the Famous Treasure Signatures. Highlights of the Famous Treasures Signatures are:

Marinated Cockles Teochew Style ($12). Raw cockles marinated in homemade chilli sauce. The “garang” presentation already put diners on notice that this dish is super fiery. The plump and juicy fresh cockles absorb the numbing and spicy marinate, it sure opens up the appetite for diners who enjoy a spicy dish.

Marinated Cockles Teochew Style

Marinated Cockles Teochew Style

Deep-fried Pork Belly with Fermented Beancurd (S$20, M$30, L$40). The pork belly is marinated with fermented beancurd and deep-fried. The pungent aroma of the fermented beancurd will entice your palate before you bit into the pork belly. The exterior is crispy, while the interior is fat, juicy and succulent. It is served with green colour sauce, made from chilli padi, green chilli and other secret ingredients. The garlic gave a touch of sweetness in this dish.

Deep-fried Pork Belly with Fermented Beancurd

Deep-fried Pork Belly with Fermented Beancurd

Wok-fried Squid with Chinchalok and Lady's Finger (S$18, M$28, L36). A unique dish that can be traced from the Peranakan heritage. The squid is juicy and springy, while the ladyfingers are nicely cooked. However, LD feels that this dish needs to be bolder, a couple more dollops of chinchalok and chilli will make this dish stands out.

Wok-fried Squid with Chinchalok and Lady's Finger

Traditional Fish Head Curry (Half $35, Whole $65). A perennial favourite in the Nanyang area. The curry is closer to the Nyonya version. The curry is rich, creamy and packs with “lemak” that absorbs nicely into the fresh fishhead. The lady’s finger, tomato, eggplant and tau pork (dried bean curd puff) round up this “rice thief” dish nicely.

Traditional Fish Head Curry 

Traditional Fish Head Curry - The Fish

Marble Goby steamed with Preserved Vegetables on Hot Plate (Seasonal Price). My first time trying this dish. The Marble Goby fish is covered with salted vegetables, chilli padi, pork belly and delicious thick gravy. Though the salted vegetables are strong it flavours, it complements the fish nicely instead of overpowering it.

Marble Goby steamed with Preserved Vegetables on Hot Plate

Live Flower Crab baked with Rock Salt (Seasonal Price). The flesh of the flower crabs is solid. The freshness of the crabs really shines in this dish and baking it with rock salt seems to accentuate the natural sweetness in the flower crab.

Live Flower Crab baked with Rock Salt

Live Flower Crab baked with Rock Salt

KL Style Hokkien Mee (S$18, M$28 and L$36). The noodle dish that made famous in Kuala Lumpur. The noodle is thick and springy, coated with thick and sweet sauce. As the noodle is fried with pork lard and pork oil, it exudes an appetizing aroma plus the crispiness of the pork lard is just enticing for foodies like us. One of the better KL Hokkien Mee that I ever have in Singapore. #Noodleporn.

KL Style Hokkien Mee 

From Famous Treasure roast selections, we tried:

BBQ Duo Combination Platter (S$24, M$36, L$48). Combination platter of Roasted Crispy Pork Belly and BBQ Honey Glazed Pork (Char Siew). The char siew has a nice caramelisation externally with sweet and a touch of bitterness. The flesh is juicy and melts in your mouth. Meanwhile, the crispy pork has a paper crunchy skin, with juicy and succulent meat. Dual #Porkgasm. I will definitely order this combo platter anytime.

BBQ Honey Glazed Pork (Char Siew)

Roasted Crispy Pork Belly

Irish Duck ($38 for half, $68 for whole). The famous “Silver Hill” duck is roasted to perfection. The skin is crispy, juicy with a nice fattiness under the skin. The flesh is juicy, succulent without any gaminess at all from breast meat to the thigh meat. We always feel that roast Irish Duck is the closest version to roast goose that we usually eat in Hong Kong. Yummy.

Irish Duck

Another appetizer that we tried is Crispy Fish Skin with Salted Egg Yolk ($10). Crispy and crunchy fish skin, coated with salted egg sauce. A delicious treat for the dishes to come. Also don’t miss out on the pickled cherry tomatoes. It is bursting with juicy sweet and sour liquid that will awaken your appetite.

Crispy Fish Skin with Salted Egg Yolk 

Pickled Cherry Tomatoes

For dessert, LD and I ordered Chilled Mango Puree with Pomelo and Sago ($8) and Glutinous Rice Ball in Ginger Soup ($8).  The mango puree is thick, creamy and packed with sweet mango flavour. The citrusy pomelo and sago supposed to balance this sweetness of this dish.

Chilled Mango Puree with Pomelo and Sago 

The glutinous rice ball come with a strong ginger soup, that warms up your stomach. The rice ball is average, as the skin of the ball is very thick and the fillings are plain.

Glutinous Rice Ball in Ginger Soup

The décor of Famous Treasure is elegant with contemporary interior. The restaurant can accommodate up to 150 diners, with four private rooms available for private events and celebrations. Famous Treasure is well known for events showcasing the pairing of Nanyang cuisine with wine, whiskey and other liquors.

Part of Dining Area

Overall, it was indeed a pleasure to taste the Nanyang cuisine at Famous Treasure. Most of the dishes here are well executed, especially the signature Curry Fish Head, Marble Goby steamed with Preserved Vegetables on Hot Plate, Live Flower Crab baked with Rock Salt and Roast Irish Duck. Cheers!!

Thank you very much, Jennifer and Famous Treasure team for hosting the media tasting. Please check out the lunch menu below. We find it value for money, especially for this delicious food.

Please note: Due to limited quantity, please place your order for the Marinated Cockles Teochew Style, Fatty Char Siew and Irish Duck when you make your reservation. 

Set Lunch Menu
Image Credit: Famous Treasure

Food: 8.25/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 7.75/10

Budget per Person: $26 - $50; $51 - $80; $81 & Above

Famous Treasure

13 Stamford Road

#02-28 Capitol Piazza

Singapore 178905

T: +65 6881 6688 / +65 9730 7548

W: http://www.thefamoustreasure.com/

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

IG: @Famoustreasure

OH:

Daily

Lunch - 11.30 – 15.00 (LO 14.30)

Dinner – 18.00 – 22.30 (LO 22.00)

Menu Available Online