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)

Oscar’s – Exquisite Lobster Nasi Lemak [MEDIA INVITE]

Lobster Nasi Lemak at Oscar's

Oscar’s at Conrad Centennial Singapore is officially re-open for dine-in. For the month of July, Oscar’s will be serving Lobster Nasi Lemak. The menu will include a welcome drink, starter, Lobster Nasi Lemak, unlimited sides and dessert. For a limited time, the Exquisite Lobster Nasi Lemak is priced at S$40++.

Scan QR Code for Menu

The dining experience starts with a complimentary welcome beverage. You can choose from Air Limau (lime juice) or Gula Melaka Iced Tea. LD choose the lime juice while I choose the Iced Tea. The gula Melaka infused its unique earthy and mild sweetness to the milk tea, while the lime juice is with a hint of sourness and it is not too sweet, quite refreshing!

Air Limau (lime juice) & Gula Melaka Iced Tea

For the starter, we have Kueh Pie Tee. It is served with braised turnips, steamed baby shrimps, fried shallots, sesame seeds and home-made signature sauce. The cup is crispy, while the braised turnips are on the crunchy side, topped with springy baby shrimp. The home-made signature sauce has a spicy and tangy taste to it.

Kueh Pie Tee

Kueh Pie Tee with home-made Signature Sauce

Set Main Course, Lobster Nasi Lemak with fried chicken wings, ikan bilis, peanuts, egg, achar and onion chilli sambal. The lobster is juicy and succulent, topped with sweet onion chilli sambal. I would say the spiciness level of the chilli sambal is about 5 of 10, with a hint of sweetness, so it was acceptable to me.

Lobster Nasi Lemak

The fried chicken wing is well marinated with rempah, served piping hot, making it just irresistible. Meanwhile, the coconut rice was lacking the richness of coconut milk, hopefully, after our feedback, the team will be pouring the coconut milk more liberally. Aside from the lobster, you also have achar, ikan bilis, peanuts and hard-boiled egg on the plate, creating a comfort dish that we all familiar with.

Lobster Nasi Lemak

The Lobster Nasi Lemak comes with unlimited sides including beef rendang, muar otah otah, sotong chili sambal, bergedil, green beans with dried shrimp and white garlic sauce, signature home-made prawn chilli and kerabu timun.

Unlimited Side Dishes

The Muar otah otah is served with steam egg, reminds me of Spanish baked eggs. The otah slices are moist with the rice balance of fish paste and sambal. The steam egg added a smooth and silky eggy coating to it that gives the wow feeling. If you manage to get the one with the yolk still runny, it will be the best. LD and I are going to try to do this at home for breakfast. Yum Yum.

Muar Otah Otah with Steam Egg

Next best dish is the bergedil. The potato is hand mashed, resulting in combo texture of mashed potatoes and chunk of potatoes as well. Since the bergedil is served hot, you can smell the fragrant aroma of the fried egg, we ended with 2 servings of this.

Bergedil

Beef Rendang

Beef Rendang

The beef rendang is pack with spices, though I find the meat is on the lean side. The sotong chilli sambal has a very good springy, yet easy to bite. Meanwhile, the green beans are crunchy and loaded with lots and lots of dried shrimp, a rice thief dish.

  

Sotong Chili

Green Beans with Dried Shrimp and White Garlic Sauce

LD had the signature home-made prawn chili, at first, she feels it was not spicy enough. (Spiciness rating about 6 of 10). Chef Mandar power up the chilli, bringing the spiciness level to 8 of 10. Though she likes it with more heat, she finds the new mix of prawn chilli to be solid and it will be a “rice thief” dish. The acidity in the kerabu timun provided a good balance and palate cleanser from all the rich dishes.

Signature Home-Made Prawn Chilli

Desserts are durian puff, pandan milo tiramisu and ice creams. The durian puff has a light and fluffy pastry, while the fillings is pack with cream durian fillings. The milo tiramisu is solid and creamy. Though it can do with an extra sprinkle of milo. The raspberry ice cream is tangy and delightful.

Desserts

Pandan Milo Tiramisu

Overall, this Lobster Nasi Lemak dining experience just hits the spot for me. While the lobster is the star of the show; however, the supporting side dishes are incredible as well. Definitely worth a visit. Cheers!!

Lobster Nasi Lemak

When: now till 31^st July 2020.

Time: Monday – Sunday, Dinner 6PM to 10PM

           Saturday – Sunday, Lunch 12PM to 2.30PM

Price: $40++

Where: Conrad Centennial Singapore, Lobby Level at Oscar’s

Reservation: Please call +65 6432 7481/63, email sinci.oscars@conradhotels.com

Thank you very much Conrad Centennial Singapore for the tasting invitation.

Food & Drinks: 8.25/10

Value: 8.75/10

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

IG: @Conradsingapore @Oscarsatconrad

OH:

Open 24 Hours for A la carte menu

Breakfast: 06.00 – 10.30

Lunch: 12.00 – 14.30

Dinner: 18.00 – 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

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

Caramel Prawn @ Famous Kitchen

Celebrate this year Chinese New Year with Nanyang cuisine from the Famous Kitchen. The culinary team at Famous Kitchen has curated prosperous set and ala carte menus guaranteed to gratify your taste buds.  

The Prosperous Set Menus include Sapphire, Jade, Crystal and Diamond available until 10 February 2020. For this tasting session, we tried Famous Kitchen Sapphire Set A (S$488 ++ for 8 diners).

Prosperity Salmon ‘Yu Sheng’

The feast begins with Prosperity Salmon ‘Yu Sheng’ (七彩三文鱼捞生). Fresh, crunchy, well balanced and appetizing Yu Sheng. The sweetness of the plum sauce is just right, with a mild tartness allowing us to eat the Yu Sheng without feeling overwhelmed.

Prosperity Salmon ‘Yu Sheng’

Prosperity Salmon ‘Yu Sheng’

Braised Shark’s Fin Soup (海味鱼翅羹). Solid, robust, thick and packs with umami flavour broth paired nicely with crunchy shark fin. The gelatinous fish maw provided a delicious contrasting texture in this soup. I had mine without the black vinegar as the shark fins do not have any fishy taste in it.

Braised Shark’s Fin Soup

Braised Shark’s Fin Soup - The Shark Fin

Braised Shark’s Fin Soup - The Fish Maw

Braised Sea Cucumber with Beancurd and Mushroom (白玉菇豆包海参). Sea cucumber, one of my favourite ingredients in Chinese cuisine. The sea cucumber is crunchy yet bouncy at the same time. The gravy is robust, with intense flavour and clings on the broccoli. The mushrooms and carrots complement the texture and flavours nicely in this dish.

Braised Sea Cucumber with Beancurd and Mushroom 

Braised Sea Cucumber with Beancurd and Mushroom 

For the fish dish, the Sapphire Set A will be serving Steamed Marble Goby with Soya Sauce (名食煮顺壳). Meanwhile, for the tasting, we tried Steamed Fish with Preserved Vegetables on Hot Plate ( 招牌铁板酸菜蒸鱼 – available on normal ala carte menu, seasonal price).

Steamed Marble Goby with Soya Sauce

The Marble Goby fish is covered with salted vegetables, chilli padi, pork belly and delicious thick gravy. Though the salted vegetables are strong in flavours, it compliments the fish nicely instead of overpowering it.

Steamed Marble Goby with Soya Sauce

The Sapphire Set A will be serving Herbal Chicken (发财富贵鸡). For the tasting, we tried Oven-Baked Volcano Chicken (available on normal ala carte menu, $58++ for a whole chicken, advanced order required).

Oven-Baked Volcano Chicken

This chicken dish sure knows how to make a grand entrance to the table. Standing upright, the chicken is doused with hard liquor (whiskey, rum or rose wine) and set alight. It created a superb WOW factor, looks like a phoenix on fire and the fragrant aroma of the burning alcohol is very appetizing.

Oven-Baked Volcano Chicken

Once the show is over, it is brought back to the kitchen to be chopped. The skin is lightly crisp, while the flesh is juicy and succulent, especially the breast part. To accompany the chicken is ginger and spring onion paste, which complement the chicken nicely.

Caramel Prawn (雪花焦糖虾). The gigantic tiger prawns are fried to perfectly crisp and coated with caramel sauce. The skin is crispy and the prawn legs are nice to bite on. The flesh is crunchy and bouncy. The umami sweet and savoury sauce is irresistible, I can finish a bowl of rice with this dish alone. The best dish of the night.

Caramel Prawn

Caramel Prawn

Fried Rice with Waxed Meat Wrapped in Lotus Leaf (腊味荷叶饭). A subtle ending for the savoury dishes. The rice is aromatic filled topped with generous fillings of lap cheong and pork belly. The surprising part is that the lap cheong does not taste salty, but more like Taiwanese cocktail sausage for steamboat. After the bold flavour of the caramel prawn, this dish actually tastes a bit bland.

Fried Rice with Waxed Meat Wrapped in Lotus Leaf

Soya Bean Ginko Nuts with Snow Fungus (豆浆福果雪耳). Nice soya base dessert, accompanied with crunchy the texture of the snow fungus. The sweetness and subtle creaminess of the soya gave this feast a nice ending. Yummy.

Soya Bean Ginko Nuts with Snow Fungus

Overall, it was a delicious reunion dinner meal that LD and I enjoyed. Our personal picks are Braised Shark’s Fin Soup, Braised Sea Cucumber and Caramel Prawn. Cheers!!

Usher in the Year of the Rat with Famous Kitchen

When: 10 January to 10 February 2020.

Where: Famous Kitchen

For Reservations, order and inquiries:

Call +65 6636 8333 / +65 6257 1843

Email: famouskitchen@singnet.com.sg

Chinese New Year Set Menu and Ala Carte is listed below

Thank you very much Jennifer Yeo Consultancy and Famous Kitchen Team for hosting us.

Food: 8/10

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/pages/The-Famous-Kitchen/230526703625455

IG: @Thefamouskitchen

OH: 11.30 – 14.30; 17.30 – 22.30 Daily.

Chinese New Year Menu 

Set Menu - Sapphire Set A 

Set Menu - Jade Set B

Set Menu - Crystal Set C

Set Menu - Diamond Set D

Ala Carte Menu - CNY 25 & 26 January 2020 P1

Ala Carte Menu - CNY 25 & 26 January 2020 P2