Wan Hao Chinese Restaurant – It's Hairy Crab Time [MEDIA INVITE]

Wan Hao Chinese Restaurant

One of the most anticipated culinary event for Chinese Restaurant is back. Yup, Hairy Crab Season is here. This special gastronomic occasion which normally coincide around Mid Autumn Festival and lasted for a couple of months. The Hairy Crab is popular during this period because it is the time when you can enjoy the orangey creamy roe from the female crab.

Wan Hao - Reception

For the month of October and November 2015, Wan Hao will be offering 2 Hairy Crab Grandeur set menu. Price at $98++ (for 6 course, Set Menu A) and $108++ (for 7 course, Set Menu B). A La Carte menu for Hairy Crab also available.

Wan Hao - One of the Private Room

Kopi Tiam Singapore Restaurant – Premium Singapore Cuisine [MEDIA INVITE]

Kopi Tiam Singapore Restaurant

Kopi Tiam Singapore Restaurant in Swissotel The Stamford is a perfect place to savour Singapore cuisine in air-conditioned comfort and settings. Popular Singapore dishes such as Fried Carrot Cake, Laksa, Mee Goreng, Nasi Lemak are readily available using premium ingredients to boost up the flavour of the food.

Kicking off this tasting session was Rojak ($16) and Satay ($16). The ingredients such as pineapple, cucumber, you tiao (fried dough) and water spinach in the rojak are fresh and contributed different flavours to the dish. The chilli is on the mild side which was good for me, it provide a subtle kick to the delicious fermented prawn paste that coated the ingredients. Satay was tender and succulent. It is well seasoned, with a hint of charred aroma. I personally like the mutton and beef, which was absent of any gamey taste. The peanut sauce was a bit too diluted for my liking, so I just ate the satay without it.

Rojak

Satay - Chicken, Mutton and Beef

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