Enjoy Eating House – 10 Course Local Experience High Tea Set [MEDIA INVITE]

Goreng Pisang With Coconut and Gula Melaka Dip

Enjoy Eating House and Bar @ Mercure on Stevens recently launched 10-Course Local Experience High Tea Set, priced at $30 per person. This special treat is available on weekdays from Monday to Friday, 2:30pm to 5.30pm only. The good news is from now until 31st May 2021, there is an opening promotion of 20% off.

High Tea Menu
Image Credit: Enjoy Eating House & Bar

We start by choosing non-alcoholic drinks from the list. I got the iced Thai Milk Tea less sweet and LD chose iced Pandan Lemongrass Tea less sweet. For those who want something with alcohol, you can go for a glass of prosecco or house pour for $8.

Iced Pandan Lemongrass Tea & Iced Thai Milk Tea

The first plate that arrived is small bites. Hand-rolled Chinese Ngoh Hiang, Crispy Vegetarian Spring Roll and Shiok Prawn Patty. We can guarantee you that the ngoh hiang here is hand-rolled on the premises, as we saw one of the chefs doing it on site. It is thick, crunchy and wrapped with crispy beancurd skin. It is served with the traditional sweet sauce.

Shiok Prawn Patty, Crispy Vegetarian Spring Roll & 
Hand-rolled Chinese Ngoh Hiang 

Hand-rolled Chinese Ngoh Hiang

The vegetarian spring roll is crispy, filled with glass noodle and vegetables. The prawn patty is thick, dense and bouncy; however, the seasoning is a bit too strong. You need the sweet chilli sauce to balance the saltiness.

Shiok Prawn Patty, Crispy Vegetarian Spring Roll & 
Hand-rolled Chinese Ngoh Hiang 

Shiok Prawn Patty

Steamed Mackerel Otah. Moist and spicy chopped otah, wrapped with soft white bread and topped with chilli garnish. The taste and flavour spot on. If only the otah as thick as one slice of bread, this otah mini sandwich will be very SHIOK!!

Steamed Mackerel Otah

Steamed Mackerel Otah

House Braised Kong Bak Bao. The braised pork belly is fork-tender, robust, infused with all the spices and dark soy sauce and slowly melts in your mouth. Describing this in one word #Porkgasm.

House Braised Kong Bak Bao. 

House Braised Kong Bak Bao.

Fried Mantou with Singapore Style Chilli Crab Sauce. If you love Chilli Crab, you will love this dish. A bowl of thick, spicy and savoury Singapore style chilli crab sauce, served with 1 (one) fried mantou. Ok, portion-wise, it is just not balanced. If you just dip the fried mantou into the sauce, there will be a lot of sauce leftover. Therefore, I decided to tear the mantou and drink the sauce like a soup. Yum Yum.

Fried Mantou with Singapore Style Chilli Crab Sauce

Chubby Botak Koala - Chili Crab Soup

Wok Fried Carrot Cake with Prawns. A local favourite dish upgraded. I said upgraded because it comes with 3 huge prawns plus an equal serving of the eggs and carrot cake (not sure how many eggs they use) and coated in thick black sweet soy sauce. The carrot cake is a bit bland, well-compensated by the burst of flavour in the eggs.

Wok Fried Carrot Cake with Prawns

Wok Fried Carrot Cake with Prawns

We finally reach the sweets. Assorted Nyonya Kueh (4pcs), Goreng Pisang With Coconut and Gula Melaka Dip; and Chendol Panna Cotta. For the Nyonya Kueh, we had 2 different types of Kueh Lupis and ongol ubi. The kueh lupis is sticky and bouncy, while the ongol ubi is coated with fresh coconut shavings.

Assorted Nyonya Kueh (4pcs), Goreng Pisang With Coconut and Gula Melaka Dip;
Chendol Panna Cotta

Assorted Nyonya Kueh 

As the Goreng Pisang is freshly made, it has a light and crispy exterior. The banana inside is firm, yet soft, with a touch of sourness. The gula melaka and coconut cream complemented the goreng pisang nicely.

Goreng Pisang With Coconut and Gula Melaka Dip

The chendol panna cotta has a soft and wobbly coconut base. The chendol topping has the perfect texture, delicate, but not mushy and flavourful. The gula melaka sits between the base and chendol, bind the ingredients nicely. One of the best chendol panna cotta we ever tried. LD gives her two thumbs up!

Chendol Panna Cotta

Overall, it was a great high tea experience. Instead of the scones, sandwich, tarts and cake, we have ngoh hiang, fried carrot cake, kong bak bao, goreng pisang and chendol panna cotta. Absolutely must try. Cheers!!

Full review of Enjoy Eating House and Bar regular menu can be found here.

Thank you very much for Protegie PR and Enjoy Eating House & Bar Team for hosting us.

Food & Drinks: 8.5/10

Value: 8.510

Service: N/A (Tasting Invitation)

Ambiance: 8/10

Budget per Person: $26 - $50

Enjoy Eating House & Bar @ Stevens

30 Stevens Road

#01-07 Hotel Mercure on Stevens

Singapore 257840

T: +65 8511 1478

W: https://enjoyeating.sg/

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

IG: @Enjoyeatinghouse

OH: Daily 11.00 – 23.00

Menu Available Online

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

The Gong – Great Food with Perfect Refreshment [MEDIA INVITE]

Assorted Mushrooms Pizza @ The Gong

The Gong by Drinks & Co (‘The Gong’) is a new establishment in the swanky Duo Galleria at Beach Road. The Gong philosophy is to turn good produce into great food at an affordable price. Plus, a meal at any Drinks & Co restaurant is not complete without a perfect refreshment, selected from the huge range of bottled drinks, a classic cocktail or one perfectly selected by the service specialist.

The Gong by Drinks & Co

We started our tasting with Gong Salt and Pepper Squid ($17).  Salt and pepper squid is one of the most common entrées in a modern Australian restaurant. The version here is spiced up with garlic, red chilli, black peppercorn, sugar & spring onion. Giving it the WOW factor when you bit into the crispy and springy squid.

Gong Salt and Pepper Squid

Crispy Chicken Karage ($18). Who can say NO to Japanese style crispy fried chicken? Well marinated with soy sauce and deep-fried till crispy. Instead of the usual mayonnaise, The Gong version is served with a super spicy dip.

Crispy Chicken Karage 

Florets of Cauliflower ($14). A delicious entrée. You can expect a crispy texture on the exterior of cauliflower followed with a moist and juicy interior. The pesto sauce coated this dish add a refreshing and complex flavour to the dish together with the red radish. Meanwhile, the bursting sweetness of the grape added a touch of sweetness to the overall dish.

Florets of Cauliflower 

Florets of Cauliflower 

For the pizza, we tried Zul’s Satay Pizza ($24) & Assorted Mushrooms ($26). The satay pizza has a light and crisp base topped with chicken & beef, peanut sauce, cucumber & onion. Although we can taste the flavour of the satay in the pizza, we find the toppings a bit dry. The mix between the cheese and satay sauce just dampen the flavour of each ingredient. I feel they should be bolder and add a few dollops of satay sauce on top of the pizza after they took it out from the oven or before serving.

Zul’s Satay Pizza 

Zul’s Satay Pizza 

On the other hand, we enjoy the assorted mushroom pizza tremendously. Each slice of the pizza is moist and packs with mushroom flavour. A dollop of truffle cream on top of each slice of pizza just lubricates it perfectly.

Assorted Mushrooms Pizza

Assorted Mushrooms Pizza

Crab Meat Fried Rice, Tobiko ($14). This reminds me of the crab fried rice in Thailand. The fried rice exudes “Wok Hei”, while each grain of rice is al-dente and evenly interwind with the fried eggs. The fresh crab meat added the natural sweetness in this fried rice, while the tobiko gave this dish the popping and crunchy texture to it.

Crab Meat Fried Rice, Tobiko 

Hokkien Mee ($14). Excellent rendition of our local favourites. The Gong uses premium ingredients and we can taste the sweetness of pork and prawn broth infused in the noodle. The fresh and huge tiger prawns together with fresh squid highlighted the “atas” version of this local dish. Not forgetting the spicy homemade sambal will add some kick in this dish. It will be perfect if they drizzle some crispy pork lard on top

Hokkien Mee

Meat Platter ($40/$56) – New Zealand Lamb Rack, Grilled Australian Beef, Pork Sausage, Chicken & Beef Satay, Served with Mixed Olives, Mixed Mesclun Salad, Grain Mustard & Mint Yoghurt Sauce.

Meat Platter

Meat Platter

The serving looks generous and the New Zealand Lamb Rack will make you go gaga with its tenderness and without any of the gamy flavour. If this is the first time you are trying lamb, the taste will linger in your memories for a long time. The chicken and beef satay are sweet and well-seasoned.

New Zealand Lamb Rack and Satays

The beef is fatty and tender; however, it is missing the signature charred of the grilled meat. The pork sausages are much better compare to the beef. The fillings are solid, while the spicy chorizo provide some sparks when you bit into it.

The Steak and Pork Sausages

Iberico Pork ($24) is just awesome. Tender, juicy and with almost melts in your mouth texture is just a treat for meat lovers like me. It is placed on eggplant puree that is infused with chilli. I normally don’t like eggplant, but the puree version here works for me. On the side is roasted mini potatoes, sliced apples, pickled vegetables and pork jus, make this dish a complete one. A must-order dish here.

Iberico Pork

For desserts, we have Tiramisu ($13) and Chocolate Lava Cake ($13). The tiramisu is just superb. Served cold, it is soft, creamy, yet super light and bursting with coffee flavours. Better keep some space for this desert.

Tiramisu

Meanwhile, the chocolate lava cake has a fudgy texture and you don’t get the oozing effect from the chocolate lava. The chocolate content is solid, while the vanilla ice cream, fresh berries and berry puree provide the fruity twang to balance the chocolate lava cake.

Chocolate Lava Cake 

Located in the swanky Duo Galleria, the catchy name of the restaurant is needed to stand above the rest. The décor is casual and comfortable. Love the black and white tiles on the indoor dining area. The outdoor seating area are furnished with high table and high chairs, pub like seating version. The Gong does not have a wine list, so you have to choose the wine shelves. Little Devil enjoys the fruity house pour Chardonnay with her meal.

The Bar and Indoor Seating Area

 

Outdoor Seating Area

If you spend $250 per receipt and get Gong Membership for a lifetime. With Gong membership, you entitle to Gong Member’s Price on Food Menu.

Wine Selections

Chardonnay with Entree

Overall, it was a pleasure dining at The Gong. The food here is delicious, a combination of Western Cuisine and Local flavours. Our recommendations are Florets of Cauliflower, Assorted Mushroom Pizza, Crab Meat Fried Rice, Iberico Pork and Tiramisu. Put The Gong by Drinks & Co on your must-visit list if you are near Beach Road / Bugis area.

Thank you very much Kristine, Amanda and The Gong by Drinks & Co team for hosting us.

Food & Drink: 8/10

Value: 7.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7.5/10

Budget per Person: $26 - $50,

The Gong by Drinks & Co

7 Fraser Street

#01-59 & 60, Duo Galleria

Singapore 189356

T: +65 9619 4568

W: http://thegong.com.sg/

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

IG: @Thegongbydrinksandco

OH: Daily 11.00 - Midnight

Menu Available Online