Hwang Sil – Introducing Korean Chinese Cuisine

As the K-drama craze bombard out television channel, you will realise that Korean seems to have a certain attachment to sweet and sour pork. Well who doesn't love sweet and sour pork, everybody that eat pork will definitely like this dish. After repeated mention of this dish in K-drama, Little Devil finally relented and decided to scout for this dish in Singapore.

Terracotta outside the restaurant

A quick search with 'uncle G', Hwang Sil name keep popping up. So on one rainy day, we decided to try the Tang Su Yuk (Sweet & Sour Pork - $28 for small). Three main difference that I notice between the Chinese and Korean version: first, Chinese version use corn starch, while Korean use potato starch. Second, Chinese like their sweet and sour pork in cubes, while Korean like to slice it thinly and make it like mini pancake version. Lastly, while Chinese recipe use rice vinegar, Korean use apple vinegar which is more tangy.

Tang Su Yuk - Sweet & Sour Pork

Korean Fusion BBQ – Pork Belly Heaven [MEDIA INVITE]

Korean Fusion BBQ @ Dunlop Street

The term of Fusion in Korean Fusion BBQ ('KFBBQ') really means that it cover a wide range of variety. For starter KFBBQ not just about BBQ, but it also have the steamboat in their latest outlet in Dunlop Street. Meanwhile the flavour of the marinate here not only focus Korean, but it also include variety Chinese, Thai and Singaporean flavours as well.

BBQ & Steamboat Combo

Staircase to Pork Belly Heaven

Pork lovers will definitely love this place. There are 10 type of marinated pork belly: Original, Black Pepper, Korean Spicy, Thai Spicy, Herbal, Char Siew, Curry, Green Curry, Garlic and Mongolian. Well, make it 11 with streaky bacon as well.

First Column: Original, Black Pepper and Korean Spicy Pork Belly
Second Column: Thai Spicy, Herbal and Char Siew Pork Belly
Third Column: Curry, Green Curry and Garlic Pork Belly
Fourth Column: Mongolian, Spicy Fish and Streaky Bacon

[CLOSED] Dessert Project – Going Ga Ga over Nutella Toast

Thick Honey Toast or famously known as Shibuya Toast has been gaining popularity in Singapore. What's not to like about the combination of milk bread, toasted and coated with butter and honey. This sinful combination is just absolutely delicious.

Dessert Project - The Menu

Opened by two young entrepreneurs, Tan Kay Gin and Gary Soh, Dessert Project (“DP”) has increasingly becoming a popular best try places for youngsters, dessert lovers and instafood spot.

Dessert Project - Ice Cream Selection

1 Tyrwhitt – A Gastropub with Pretty Good Food [MEDIA INVITE]

 1 Tyrwhitt Bistro & Bar

A new gastropub has joined the line up of the hippest area near Jalan Besar. During the day, 1 Tyrwhitt Bistro & Bar ('1T') provide a good lunch option as the menu are reasonably priced. In the evening, it provide a good place to chill out and hang out with friends.

Part of the Bar area

Part of the dining area

Long Ji ( 龍 記 ) - Ultimate Crab Bee Hoon

Crab Bee Hoon is one of the dish that LD and I totally have a soft spot for. About 8 years ago, we were head over heals with the version cooked Ming Kee in Macpherson (Click here for Ming Kee review). Unlike the signature soup version by Melben, the version that we like is more has less soupy, but robust and filled with Wok Hei.

Long Ji Crab Bee Hoon

Dunno how, LD found this new place Long Ji and we fell in love with their Crab Bee Hoon (Long Ji Bee Hoon Crab $55/kg). From the look, it will not win the prettiest crab dish contest, however, who cares as long as it tasted fantastic. The broth / gravy is robust and packs with the freshness and sweetness of the crabs. The bee hoon is covered with Wok Hei, slightly al dente yet manage to soak up the beautiful gravy. For this dish, it is important to use female crab, as the roe adds flavour to this dish together with fried shallots and pork lard. The crabs are good in size and fresh. So definitely worthy to be the signature dish of Long Ji.

Long Ji Crab Bee Hoon - Check out the Roe

[CLOSED] Cha Thai – They Serve Quality [MEDIA INVITE]

Cha Thai

Cha Thai ('CT') by Loaves me has recently open its door in Telok Ayer Street. Set up by the same group that brought you Shibuya Toast and Thai Food at SMU campus, Thai food is basically native to this group.

Cha Thai - We Serve Quality

Helmed by Executive Chef Permsiri Sirijindapan (fondly known as Leah), who was trained in France. Fluent in English, Chef Leah explain to us about her inspirations in introducing quality Thai cuisine to the world by combining traditional flavours modern cooking technique and best quality of ingredients. Boasting majority of kitchen staff with Thai background, you can be assure of the authenticity of the food here.

The Kitchen - Behind the Iron Grille 

[CLOSED] Alkaff Mansion Ristorante – Italian BBQ Night [MEDIA INVITE]

Alkaff Mansion Ristorante

Alkaff Mansion, this grand old dame was originally build in 1918 by Yemeni Alkaff family of spice traders as a weekend retreat bungalow. Located on top of Telok Blangah Hill, it is set up to provide an exquisite dining location. In 2010, LHN Culinary Concepts took over the property and Alkaff Mansion Ristorante ('AMR') is born.

Alkaff Mansion Ristorante - The Garden

Alkaff Mansion Ristorante - Bar 1918

The team behind the transformation of Alkaff Mansion are Miss Jilly Wang, the owner and director of LHN Culinary Concepts and Executive Chef Simone Depalmas. Currently, AMR is divided into different section: Bar 1918 for drinks and chill out; Terrace for evening under the stars; The Grand Marquee to host celebration of all sizes which can host up to 600 guests; and The Main Dining area in the mansion, which consist of 2 floors for intimate fine dining for lunch and dinner.

Alkaff Mansion Ristorante - Level 1

Alkaff Mansion Ristorante - Level 2

Alkaff Mansion Ristorante - Level 2