Famous Kitchen – Usher in The Year of The Ox [MEDIA INVITE]

Prosperity Salmon Yu Sheng

Usher in The Year of the Ox with The Famous Kitchen (“TFK”). A casual family-style restaurant specialising in Nanyang cuisine located in Sembawang. There are 4 different Chinese New Year set menu available this year, Sapphire, Jade, Crystal and Diamond. Each set menu also comes with the choice to include Exclusive Auchentoshan Three Wood 70cl Gift Pack.

The Famous Kitchen CNY Set Menu

For this Media Tasting, we sample the Jade Set B Menu, upsize to 8 pax. For those who like to include Exclusive Auchentoshan Three Wood 70cl Gift Pack, you can opt for Jade Set B1 menu.

Exclusive Auchentoshan Three Wood 70cl Gift Pack

Prosperity Salmon Yu Sheng (鸿运三文鱼捞生). The version at TFK leans toward the traditional version. The long-shredded vegetables are fresh and crunchy, topped with 2 plates of huge salmon sashimi. The combination of the plum sauce and candied winter melon are very sweet, I suggest you use only half of the plum sauce first, then added some more after tasting if needed.

Prosperity Salmon Yu Sheng

Prosperity Salmon Yu Sheng - The Toppings and Sauce

Prosperity Salmon Yu Sheng

Braised Shark’s Fin Soup with Crabmeat and Dried Scallop Soup (干贝蟹肉鱼翅羹). Thick, bold and robust. The shark fin and scallops are very generous, the umami flavours just shine through the soup.

Braised Shark’s Fin Soup with Crabmeat and Dried Scallop Soup 

Hong Kong Style Steamed ‘Live’ Marble Goby with Superior Soya Sauce (港蒸‘活’笋壳鱼). The freshness of the fish is a testament of ‘Live’ Marble Goby is used in this dish. The flesh is firm, yet juicy and flaky. The amount of soy sauce used just right, to accentuate the flavour of the fish. LD and I like the crispy ginger on top of the fish, that provide a different texture to the dish.

Hong Kong Style Steamed ‘Live’ Marble Goby with Superior Soya Sauce

Hong Kong Style Steamed ‘Live’ Marble Goby with Superior Soya Sauce

Braised Sea Cucumber with Fish Maw & Mushroom (红烧花菇海参鱼鳔). One of my favourite Chinese luxury ingredients, sea cucumber. It has a crunchy exterior, followed with a tender and juicy interior. The whole mushroom is plump and juicy, filled with robust gravy. Buried by the sea cucumber and mushroom are the fish maw, the sponge-like texture absorbs the gravy nicely.

Braised Sea Cucumber with Fish Maw & Mushroom 

Braised Sea Cucumber with Fish Maw & Mushroom 

Double Boiled Herbs ‘Kampung’ Chicken (御膳药材炖甘榜鸡). Cooked in the same style as traditional Cantonese double-boiled soup, this allowed the chicken to absorbs the Chinese herbs while retaining its flavour. The flesh of the chicken is fork-tender, while the skin is silky and smooth. The crunchy broccoli provided a contrasting texture to the dish, while the gravy definitely goes well with a bowl of white rice. Yum Yum.

Double Boiled Herbs ‘Kampung’ Chicken

Wok-Fried Tiger Prawn with Tea Leaf (茶香焗老虎虾). Crispy tiger prawn coated with caramelised sweet and savoury sauce. The flesh of the prawns is firm and bouncy. Not forgetting, the uni like texture at the head of the prawn goes nicely with the sauce. Although I can’t taste the tea flavour in the dish, I can smell the aroma when the dish was brought to the table.

Wok-Fried Tiger Prawn with Tea Leaf 

Stir-Fried E-Fu Noodles with Straw Mushroom (锅烧草菇伊面). Smooth and slippery noodle infused with good soy sauce and stock. The beansprouts add a crunchy texture to the dish, while the mushroom adds that bouncy feel and earthy flavour to this dish.

Stir-Fried E-Fu Noodles with Straw Mushroom

Water Chestnut with Snow Fungus & Egg White (百花雪茸马蹄露). A sweet and eggy flavour to end the banquet. This dessert comes with two different types of crunchiness; crunchy and bursting with juice from the water, and crunchy and springy from the snow fungus. One of my favourite Chinese Tong Shui.

Water Chestnut with Snow Fungus & Egg White

Overall, it was a sumptuous CNY meal from TFK. The Braised Shark’s Fin Soup with Crabmeat and Dried Scallop Soup, Double Boiled Herbs ‘Kampung’ Chicken and Hong Kong Style Steamed ‘Live’ Marble Goby with Superior Soya Sauce are my pick for this CNY set meal.

Prosperous Set Menu

When: Available from 27 Jan to 25 Feb 2021.

*New Year’s Eve, 11 Feb: Seating at 12.00, 17,00 and 19.30

**New Year Day 1 & 2, 12 Feb & 13 Feb: Seating 11.30 – 14.30, 17.30 – 22.30. (Prosperous Ala Carte Menu available on 12 & 13 Feb).

Where: The Famous Kitchen

For Reservations & Takeaway:

- Call 8128 7900 / 6636 8333/ 6257 1843

- Email: email fkreservation@singnet.com.sg

The Famous Kitchen CNY Ala Carte Menu

Thank you very much, Jennifer and The Famous Kitchen Team for hosting us.

Food: 7.75/10

Value: 7.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7.25/10

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

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/famouskitchensg 

IG: @Thefamouskitchen

OH: 11.30 – 14.30; 17.30 – 22.30 Daily.

Famous Treasure – Island Wide Delivery [MEDIA DROP]

Wok-Fried Sri Lanka Crab with Black Pepper

Famous Treasure is a modern Chinese restaurant serving Nanyang Cuisine. Located in Capitol Piazza, Famous Treasure are known to serve nostalgic and bold flavours familiar to Singapore palate. The restaurant has been honoured by The World of Fine Wine for having 2-star wine list in 2019, for having an extensive range of rare and boutique wines and whiskeys to complement the dining experience here.

We have dined in Famous Treasure several times, you can check out the full review here. This is the first time that we tried Famous Treasure (‘FT’) Island-Wide delivery.

Our Meal

We ordered Roasted Irish "Silver Hill" Duck ($40 for half / $78 for whole). We love the roast duck here as it gives your juicy, succulent and melts in your mouth feeling. The whole duck is chopped and divided into 2 containers. The presentation of the duck is the same as it is served in the restaurant.

Roasted Irish "Silver Hill" Duck 

Due to its high-fat content, Roasted Irish Duck is it is best eaten hot / warm. Once it becomes cold, the fats become coagulated taste very oily. When you consume this at home, it is best to slightly reheat it in a microwave or oven to render the fats.

Roasted Irish "Silver Hill" Duck - Half

Deep-Fried Pork Belly with Fermented Beancurd ($20 / $30 / $40). Another favourite dish that we like to order in FT. 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

Braised Hakka Beancurd ($16 / $24 / $32). FT version of famous HK Yong Tofu. The beancurd is stuffed with minced pork and deep-fried. It is then braised in brown sauce together with ladyfingers. The beancurd is firm and hold the tasty minced pork well. The brown sauce is a combination of savoury and sweet, goes well with white rice. An enjoyable dish.

Braised Hakka Beancurd

KL Style Hokkien Mee ($20 onwards). A good rendition of KL Style Hokkien Mee. The thick noodle is bouncy with a nice bite to it. The flavours of the fried prawns, pork oil, pork lard and premium dark soy sauce generate the mixture of sweet, savoury and OMPH flavour in this dish.

KL Style Hokkien Mee

Wok-Fried Sri Lanka Crab with Black Pepper ($108 onwards). First time trying the black pepper crab here and we were pretty impressed. The Sri Lanka Crab that we received is solid, fresh and has a sweet flesh. The black pepper has the perfect kick that will tantalise your taste bud. Yum Yum.

Wok-Fried Sri Lanka Crab with Black Pepper

Overall, it was indeed a satisfying meal from Famous Treasure.

Famous Treasure Island-Wide Delivery

Browse our menu at https://famoustreasure.oddle.me/

How to order:

- Through the link above; or

- Call 9730 7548 / 6881 6668 or email reservation@famoustreasure.com.sg

Opening Hours: Lunch: 11.30am to 3pm; Dinner: 5.30pm to 9pm

*Enjoy 10% off for self-collection.

Thank you very much to  Jennifer and Famous Treasure Team for the Media Drop.

Take Away Set Menu

Take Away Ala Carte Menu 1

Take Away Ala Carte Menu 2

Food: 8.25/10

Value: 7/10

Service: N/A (Tasting Invitation)

Ambiance: 7.75/10

Budget per Person: $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)

Nanjing Impressions – Impressive Nanjing Cuisine

Jinling Signature Salted Duck @ Nanjing Impressions

Dining at Nanjing Impressions like a time travel experience. Imagine that you are seated at an ancient tea parlour in the late era of the Qing Dynasty, served with traditional food by service staff from that time.

The Entrance

Nanjing Impressions pride themselves with quality original flavours fuelled by coal-fired clay pots and seasonal ingredients. Their trove of recipes has been time tested to delivery the immaculate flavours in front of you.

Items on the Table

Green Plum Marinated with Chinese Wine ($5.80). Crunchy plum with sweet and savoury flavours. A good dish to open up your appetite or to balance the sweetness of Madam Chiang’s Nutritious Beauty Porridge.

Green Plum Marinated with Chinese Wine

Jinling Signature Salted Duck ($16.80 (S), $32(M), $62(L)). Nanjing’s famous salt-water duck. Don’t let this simple looking dish deceive you. To produce this dish, it needs to go through 10 extraneous steps. The result is well-seasoned duck, with tender flesh, bouncy skin and unique deep umami flavour. Yummy!!

Jinling Signature Salted Duck - Small

Jinling Signature Salted Duck - Large

Celestial Roast Duck Dumpling ($5.80 for 3 pcs). This dumpling can easily be mistaken for pork dumpling. The fillings in juicy and bursting with delicious sweet jus.

Celestial Roast Duck Dumpling

Celestial Roast Duck Dumpling

Celestial Roast Duck Dumpling - The Fillings

Chilled Drunken Virgin Red Crayfish (($19.80 (S), $38.80(M), $68.80(L)). Most Chinese Restaurant only served the red crayfish in mala version. When LD saw this version is marinated with wine, she did not hesitate to order this. It takes a bit of work to get to the flesh, but you will be rewarded with sweet, bouncy and delicious flesh. The wine marinated nicely accentuates the sweetness of the prawn. If you like the brain of the prawns and shellfish, there are abundance here for you to savour.

Chilled Drunken Virgin Red Crayfish - Small

Chilled Drunken Virgin Red Crayfish

Chilled Drunken Virgin Red Crayfish

Madam Chiang’s Nutritious Beauty Porridge ($6.80). Made from soya, starch and sugar. It is sticky with a smooth texture, surprisingly tasty and easy to eat. The lily buds and yam provided different texture in this Nanjing version of sweet soya milk porridge.

Madam Chiang’s Nutritious Beauty Porridge 

Jinling Noodles in Light Soy Sauce Broth ($4.80). It looks like plain shoyu ramen. The noodle is springy and bouncy, while the robust is broth infused with the right amount good quality soy sauce.

Jinling Noodles in Light Soy Sauce Broth

Jinling Noodles in Light Soy Sauce Broth

Sesame-scented Beancurd Julienne ($8.80). The julienne beancurd in the soup gives it an impression of the noodle. The milky duck broth is robust, filled with the duck essence and duck meat. The julienne ginger helps to remove any gaminess from the duck and brought up a bit of fiery spark in each bite. Yum Yum.

Sesame-scented Beancurd Julienne

Sesame-scented Beancurd Julienne

Pan-fried Pastry with Minced Meat & Preserved Vegetable Fillings ($5.80). A crispy and fluffy bun filled with “mei cai” (preserved vegetable). It can be better if they are more generous with mei chai fillings, let’s say about 50% more.

Sesame-scented Beancurd Julienne

Sesame-scented Beancurd Julienne

Custard / Steam Egg with Preserved Vegetables ($6.80). Smooth and velvety steam egg topped with mei cai. A simple dish, yet one of the most likeable dishes by the young and old.

Custard / Steam Egg with Preserved Vegetables

Steamed Glutinous Rice with Pork ($12.80). Thinly sliced marinated pork belly, steamed with glutinous rice. The sticky glutinous absorbs the flavour of the pork and braising sauce as well. Surprisingly, the taste is milder than I expected.

Steamed Glutinous Rice with Pork 

Nanjing Special Shredded Duck Fried Noodles ($14.80). A solid rendition of duck fried noodle. It has a strong wok hei aroma, crunchy noodle and succulent duck meat.

Nanjing Special Shredded Duck Fried Noodles

Braised Pork Shank ($28). The meat is firm, tasty, while the skin is chewy and crunchy. The tangy sauce on the side helps to reduce the jelakness from the meat.

Braised Pork Shank

The overall atmosphere in Nanjing Impressions is just superb, just like dining an ancient tea parlour in the late era of the Qing Dynasty. The receptionist greeted us in Qing Dynasty costume and carry Hu / Shaku (flat sceptre of Chinese Origin). He will then escort the guests to their allocated tables. Service staff is friendly and helpful, however, if you are seated in the cubicle, it will be more challenging to get the service staff attention.

View from Outside

Dining Hall

Overall, Nanjing Impressions deliver a traditional Nanjing dining experience. The food standard is very good and the ambiance is just excellent. As a restaurant serve Nanjing cuisine is very rare in Singapore, this place is worth a visit. Cheers!!

Food & Drinks: 8/10

Value: 8.5/10

Service: 7.5/10

Ambiance: 9/10

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

Nanjing Impressions

68 Orchard Road

#04-46/51, Plaza Singapura

Singapore 238839

T: +65 6352 7877

W: https://nanjingimpressions.business.site/

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

IG: @Nanjing_impressions

OH:

Mon – Fri: 11.30 – 14.30; 17.00 – 22.00

Sat: 11.00 – 22.00

Sun: 11.30 – 22.00

Menu Part 1

Menu Part 2

Menu Part 3

Menu Part 4