Jubilicious – Euphoric Gourmet for The Soul [MEDIA INVITE]

Padang Pasta

Jubilicious is a Halal certified restaurant by Mr Teh Tarik Group. Recently, Jubilicious in collaboration with Kapowww by Chef Mel Dean has revolutionised its culinary creation. Chef Mel Dean is a celebrity chef and F&B entrepreneur renowned for his delicious creation ranging from Asian to Mediterranean, Western Classic and Fusion dishes. Jubilicious is a representation of Singaporean Cuisine in a modern context.

Jubilicious with Celebrity Chef Mel Dean

We started our tasting with Keropok ($8). Crispy Fish & Papads crackers freshly fried in the restaurant and served with fiery sambal & refreshing mint chutney. The fragrant sambal with a squeeze of lime paired nicely with the fish crackers; while the spicy mint chutney works well with the papadums.

Keropok

Nibblelicious Platter ($28, Signature Dish) consist of deep-fried chicken drumettes, tossed in 3 different types of sauce: chillimex (using ChilliMexPaste, personal invention by Chef Mel Dean), kimchi and satay flavours; regular fries and sweet potato fries; nachos; and pice de gallo (Mexican style fresh salsa).

Nibblelicious Platter

The drumettes are crispy and juicy, while the three different type of sauce gave each drumettes each their unique local and international flavours. The fries are crisp externally and moist internally. While the nacho has all the right ingredients, topped with sour cream and guacamole. A good variety platter to start the meal.

Nibblelicious Platter

Grilled Lemak Padi Tiger Prawns ($38, Signature Dish). Juicy and springy tiger prawns grilled to perfection. The charred aroma will be the first to catch attention, followed with the well-marinated flesh filled with spicy and turmeric sauce. Though it is an appetizer, I think it will also work well with a plate of white rice. Yummy.

Grilled Lemak Padi Tiger Prawns 

Moving to the main dishes. Asam Pedas Marina ($24.90). A delicious concoction of asam (sour) and pedas (spicy) with generous toppings of huge prawns, barramundi fish and calamari. The pizza dough is crisp, crusty, and the cheese binds the dough and toppings nicely. A perfect example of a modern fusion of Italian cuisine with a uniquely local Malay twist dish.

Asam Pedas Marina

Asam Pedas Marina - The Toppings

Mamak Tabla ($16.50). This Jubilicious unique creation of burger. Flame-grilled beef patty smothered with bone steak sauce, tomato, topped with sunny side egg. The beef patty has a nice charred externally, while it remains juicy internally. The signature bone steak sauce is sweet and savoury, almost like a bbq sauce with a local twist. A moist and delicious burger.

Mamak Tabla

Mamak Tabla

Padang Pasta ($23.90). The al-dente pasta is cooked with Padang sauce, which is aromatic, spicy, creamy and bold in flavour. The turmeric, chilli padi, galangal and tamarind paste together with natural sweetness from the seafood gave the dish the OMPH factor in it. The pasta is well infused with this delicious sauce, you will not stop twirling and scooping it into your mouth. Using Chef Mel Dean signature expression “KAPOWWW”!!

Padang Pasta 

Padang Pasta 

Charkwaytong ($14.90, Signature Dish). Jubilicious take on the Singapore fried carrot cake. The cube carrot cake is replaced with lontong (rice cake). The smooth and silky egg covered the lontong nicely together with signature chilli paste and kecap manis (sweet soy sauce). The seafood elevates this dish to be more “atas”. It is definitely unique but it is not to my taste.

Charkwaytong 

Nasi Goreng Sambal Sardine ($13.90, Signature Dish). One of Chef Mel Dean signature family recipe. Imagine Korean Kimchi fried rice, but replace the kimchi with sambal sardine. The rice is plump and soaks up the flavour of the sambal sardine sauce. The sardines are fried separately to showcase the texture and it is served with a fried egg, prawn crackers and tomato salsa. It is the first time we all tried this dish and we all agree that it is a definitely a comfort dish.

Nasi Goreng Sambal Sardine

With so much of the food, we manage to save some space for dessert. Liquid Gold ($18.90, Signature Dessert). Durian Royalty – Blended. Shaken. Stirred. Golden extracts of Mao Shan Wang; exquisite ice cream; crowned with 22 karat Gold Leaf. Think of it as high-end Durian milkshake, topped with MSW Durian Pengat. It is a must-try for durian lovers. #Durianporn

Liquid Gold

Liquid Gold

We also tried Chocolate Molten Lava Cake ($12.90). Lava cake with warm chocolate lava gooey served with premium ice cream. A solid lava cake filled with thick oozing chocolate lava. The strawberry ice cream complemented the chocolate cake nicely.

Chocolate Molten Lava Cake

Jubilicious is located on the 4^th floor of Hotel Boss, the same floor as the swimming pool and herb eco-garden. With such as scenery, dining in the fully air-conditioned restaurant will be therapeutic to the appetite, mind and soul.

Overall, the food in Jubilicious is nicely curated. While half of the dishes that we tried are fusion and presented in modern plating, the identity of local flavours remains strong. My picks are Grilled Lemak Padi Tiger Prawns, Padang Pasta, Asam Pedas Marina Pizza and Nasi Goreng Sardine. Of course, not to be missed is the luxurious Liquid Gold. Definitely, a restaurant to try for Lunch, High Tea and Dinner. Cheers!!

Thank you very much Chef Mel Dean, Nish and Jubilicious Team for hosting us.

Food & Drink: 7.5/10

Value: 7.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7/10

Budget per Person: $26 - $50

Jubilicious

500 Jalan Sultan

#04-01 Hotel Boss

Singapore 199020

T: +65 6291 3500

W: https://www.hotelboss.sg/shop-dine-jubilicious.html

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

IG: @Jubilicious_sg

OH:

Breakfast Buffet: 06.30 – 10.30

Lunch Ala Carte: 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

[CLOSED] Jalan Petaling – Famous Malaysian Street Food in Singapore

KL Seafood Hokkien Mee

Jalan Petaling Famous Malaysian Street Food (“JP”) in Serangoon Garden is another culinary showcase by Long Jiang Culinary. JP is inspired by the famous Petaling Street, popular for its food heaven and shopping in Kuala Lumpur, Malaysia.

Jalan Petaling Famous Malaysian Street Food

A must try here, of course, their KL Seafood Hokkien Mee ($8.80). A signature dish of Jalan Petaling in Kuala Lumpur. The version here definitely comparable to the famous joint in KL. The unique thick yellow noodle absorbs the sweet, thick dark soya sauce gravy. You can taste the “Wok Hei” plus a generous portion of crispy and fragrant pork lard gave a nice burst flavour between bites. The seafood is fresh, complement the noodle nicely.

KL Seafood Hokkien Mee

KL Seafood Hokkien Mee

Claypot Stir-Fried Silver Noodle (Mee Tai Mak- $6.80). One of the most common dish found in “Chee Cheong Kai”, a popular nickname of Jalan Petaling given by the local. The Mee Tai Mak, cook in the similar dark gravy and served with a raw egg. The raw egg added the smooth silkiness in this dish. I find this dish a little too sweet and the Mee Tai Mak feels slightly mushy to my liking. I like it when the silver noodle is harder as it got more bits to it.

Claypot Stir-Fried Silver Noodle (Mee Tai Mak)

Seafood Lor Mee ($8.80). A dish that I was particularly fond of during my frequent visits to a Malaysian restaurant in Clayton, Victoria. I loved this dish because of the thick, silky robust broth that is filled with egg. In JP, the noodle used is the same as the KL Hokkien Mee. The broth is tasty but a bit more diluted and missing the OMPH. I know it is not fair to compare, however, I prefer a thick gooey Lor Mee style gravy and more punch in it.

Seafood Lor Mee

Seafood Lor Mee

Steamed Rice Roll with Yong Tofu and Curry Gravy ($6.80). The rice roll served in different ways, but the one with curry and yong tofu seems to be the more appetizing. Nothing much to say about the rice roll as it is factory made, while the curry is spicy and aromatic. Not a lot of coconut milk is used in the curry, as it has a lighter texture.

Steamed Rice Roll with Yong Tofu and Curry Gravy

The yong tofu are homemade with a good bounce and it is delicious. JP used minced pork and salted fish fillings, instead of the regular fish fillings. The Yong Tofu also served per piece at $1 each. You can choose from Stuffed beancurd, Stuffed Eggplant, Stuffed Bitter Gourd, Stuffed Chilli, Stuffed Beancurd Skin.

Yong Tofu

Rice Roll with Sweet Sauce

During our multiple visits, we found that Hakka Soy Sauce Chicken (SGD $16 Half, $30 Whole) is highly recommended. The braising sauce is robust and aromatic, while the chicken is braised just nice. The skin of the chicken is silky, smooth and springy. The meat is just succulent even for the breast part. At the cuts closer to the bone you can see some trace of blood. This is common and it shows that the chicken is cooked just right. The braising sauce is also a perfect companion for the white rice. Yum Yum.

Hakka Soy Sauce Chicken - Half

The Bak Kut Teh ($8) here is definitely the JB style. Herbal with a slight hint of pepper. The pork ribs are on the thinner side or less fat, resulting some of them tasted dry.

Bak Kut Teh

Located on the second floor of myVillage, the restaurant is filled with lots of natural light and nice outdoor scenery. The décor simple, following the current trend of industrial vibe. Service is a combination of self-service with the sauce and chillies, plates and cutleries while there are always service staff to take and serve your orders.

Part of Dining Area

Overall, Jalan Petaling is definitely a place worth a visit. LD and I have returned here several times and the food is easily likeable. Their signature KL Hokkien Mee and Hakka Soy Sauce Chicken are definitely on top of my recommendation. Cheers!!

Food & Drinks: 7.75/10

Value: 7.5/10

Service: 7.25/10

Ambiance: 7.7510

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

Jalan Petaling

Famous Malaysian Food Street 茨廠街美食

1 Maju Avenue

#02-01/02, myVillage

Singapore 556679

T: +65 6634 2288

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

IG: @JalanPetaling

OH: Daily 10.30 – 22.30