Yi Shi Kitchen – Creative Zhi Char [MEDIA INVITE]

Crispy Crackly Egg

Yi Shi Kitchen is Zhi Char place located in Yishun new industrial area. The coffee shop that it occupied is very spacious and it also offers island wide delivery.

Yi Shi Kitchen

We started with Pattaya Style Grilled Pork ($12/18/24). Nicely caramelised seasoned pork collar. It tasted like bak kwa topped with homemade sweet Thai Chilli Sauce. The sourness of the green mango salad helps to balance the sweetness in the dish.

Pattaya Style Grilled Pork

Steamed Emerald Fish Head with Pickled Green Chilli ($28). The sight of the pickled green chilli covering most of the fish head made me go gaga. Surprisingly, the flavour of of the pickled chilli is sweet instead of mind-blowing spiciness which absorbs into the firm and flaky flesh of the fish.

Steamed Emerald Fish Head with Pickled Green Chilli 

Steamed Emerald Fish Head with Pickled Green Chilli 

Crispy Crackly Egg ($8/12/16). My first impression is that it looks like Indonesian version of Tahu Telor (Fried Egg Tofu). When we cut through the egg, we found that the base part is purely eggs, topped with raw egg yolk. The deep-fried eggs are fluffy, while the yolk sure gave the oozing WOW factor. The crispy golden mushrooms add a different kind of crispiness, but I find the sweet soy sauce is just unnecessary. Still, this is the best dish of the night. So GOOD!!

Crispy Crackly Egg

The Egg Yolk

Homemade Tofu with Preserved Turnip ($10/15/20). The tofu is crisp externally, followed with soft, smooth and velvety texture internally. The crunchy turnip gave different texture to the dish plus sweet and savoury flavour to dish.

Homemade Tofu with Preserved Turnip 

Claypot Hua Diao Chicken ($12/18/24). The fragrant aroma of Hua Diao perks up our senses when they serve this dish. The chicken meat is nicely caramelised externally, while, the interior remains tender and succulent. One of the dishes that will go well with a bowl of rice together with Szechuan Style Braised Eggplant ($10/15/20)

Claypot Hua Diao Chicken

Claypot Hua Diao Chicken

Szechuan Style Braised Eggplant

Champagne Pork Rib ($14). Off the regular menu item. I love the presentation, especially with a scoop of ice cream on top of the pork. The pork ribs are deep fried; however, the lean meat making the pork a bit stiff. It will be nicer if it has more fats in the meat. A creative presentation indeed.

Champagne Pork Rib

Overall, you need to admire the creativeness from the chef in inventing the dishes. There is a bit fine tuning when it comes to flavour as most of the prominent flavour is sweet. The Crispy Crackly Egg and Claypot Hua Diao chicken are our picks for dishes tonight. Cheers!!

Thank you Alamak Girl and Yi Shi Kitchen Team for the tasting invitation.

Food & Drinks: 6.25/10

Value: 6.5 /10

Service: N/A (Tasting Event)

Ambiance: Coffeeshop

Budget per Person: $0 - $10, $11 - $25

Yi Shi Kitchen

1 Yishun Industrial Street 1

#01-12 A’Posh Bizhub

Singapore 768160

T: +65 8111 3590

W: https://www.yishikitchen.com/

F: https://www.facebook.com/YiShiKitchen.SG/

IG: @Yishikitchen.sg

OH: Daily 11.00 – 14.30, 17.00 – 22.30

Menu is available on their website and facebook page.

Hong Chang – Delicious and Pocket Friendly

Claypot Frog Leg - Dried Chilli

Hong Chang Eating house is located at the corner of Braddell Road and Upper Serangoon Road. If you passed by this area between 7 PM to 9 PM it is likely you see this area buzzing and crowded. During the weekend, it is normally crowded until midnight.

Hong Chang Frog Porridge & BBQ Fish

Hong Chang focused on Frog Porridge and BBQ Fish. Almost every table have BBQ stingray accompanying the frog leg porridge. It is priced between $10 to $18, depending on size. The default way of cooking is Sambal. It is fragrant with a manageable level of spiciness (Spiciness Rating 6 of 10). Most important, the stingray is not fishy.

BBQ Sambal Stingray

For those who does not take or do not like spicy, there is garlic option. It is surprisingly awesome. As the stingray absent of fishiness, you can truly taste the natural flavour of the stingray. The sweetness of the garlic, together with the chopped onions and spring onion are enough to give flavour to this dish. I think this is the first time I really enjoy the natural flavour of the stingray. Yum Yum.

BBQ Garlic Stingray

Next are the claypot frog legs ($16 for 3 pc, $22 for 4 pc). It comes in 2 versions, the dry chilli version and the Ginger and Spring Onion. The frog legs are plump and juicy cooked in sweet and fragrant dark soya sauce. Comparing to the 2 famous shops in Geylang, I feel that the sauce is missing the OMPH flavour. It can be better if the gravy is thicker and more fragrant. Otherwise, it is already good.   

Claypot Frog Leg - Ginger and Spring Onion

Claypot Frog Leg - Ginger and Spring Onion - The Frog

For the dry chilli version, LD feels that the level of spiciness is manageable. She decided to put some chilli padi inside to give the spiciness level a boost until she is on fire.

Claypot Frog Leg - Dried Chilli

The Porridge ($2 for small, $3 for large), is smooth, silky and aromatic. Goes well when you blend it with the gravy from frog legs.

The Porridge

A must order here is their omelette. Cai Po Omelette ($5) or Prawn Omelette ($8). The smoky aroma from the egg is just so enticing, you can’t stop picking it up and put in in your mouth. The saltiness from the turnip complements the fluffy omelette, however, I prefer the plump and bouncy prawns in my omelette as it just tastes yummier.

Omelette

On a different occasion, we also tried their boil shell / gong-gong ($8/$10/$12/$15). It is fresh and it was easy to take out the flesh from the shell.

Menu P1

The service is friendly and efficient. Chillies, cutleries and sauce are self-service.  Although you can see queue most of the time, you won’t need to wait for long as the turnover is very fast. They have indoor and outdoor seating. Surprisingly, it is easier to find a seat inside.

Menu P2

Overall, Hong Chang is worth a visit if you are a fan of BBQ fish and frog leg porridge. The food here is delicious and it is pocket-friendly. Best of all, LD and I don’t need to travel all the way to Geylang if we got frog porridge cravings.

Food & Drinks: 7.75/10

Value: 8.5/10

Service: 7/10

Ambiance: 6/10

Budget per Person: $11 - $25

Hong Chang Frog Porridge and BBQ Fish

2 Braddell Road

Hong Chang Eating House

Singapore 359895

T: +65 9160 3125

OH:

Tue – Sun: 17.00 – 02.00

Closed on Monday

Crossroads Bar – Spring in Tokyo [MEDIA INVITE]

Unagi Kabayaki Open Face Sandwich

Crossroads Bar at Swissotel Merchant Court presents to you ‘Spring in Tokyo’ Afternoon Tea. A place where you can escape the hustle and bustle of the city and treat yourself to the refreshing flavour of Spring by the Singapore River.

Crossroads Bar

Crossroads Bar

This Japanese inspired Afternoon Tea consist of sweet and savoury components.

Spring in Tokyo

Savoury selections include Unagi Kabayaki Open Face Sandwich, Truffle Sōmen Noodles with Scallop and Ikura, Fried Shrimp Sandwich with Wasabi Tartare, Buta no Kakuni, Japanese Braised Pork Belly, and Black Pepper Cod Teriyaki.

Truffle Sōmen Noodles with Scallop and Ikura

Fried Shrimp Sandwich with Wasabi Tartare

I will usually start my afternoon tea from the savoury offerings first. My pick from the savouries are the Unagi Kabayaki Open Face Sandwich, the unagi has a sweet, smooth, velvety and moist. Following that fatty and delicious Black Pepper Cod Teriyaki, and not forgetting the Japanese Braised Pork Belly.

Unagi Kabayaki Open Face Sandwich

Black Pepper Cod Teriyaki

The pork belly is well braised, firm yet it melts in your mouth. I like the apple sauce topping with tendrils leaf, as the acidity in the apple sauce together with bitter and nutty undertone balanced the richness in the dish.

Buta no Kakuni, Japanese Braised Pork Belly

The sweet treats consist of Japanese Sponge Cake, Black Sesame Tiramisu, Japanese Style Matcha “Swiss Roll”, Strawberry Eclairs, and Green Tea Panna Cotta.

Japanese Sponge Cake

Black Sesame Tiramisu

My pick for the sweet treats is Japanese Style Matcha “Swiss Roll”. It is creamy, soft and you get the matcha taste at the end. Following that is Strawberry Éclair which has a soft and delicate flavour and Green Tea Panna Cotta, where the combination of red bean and green tea is just so comforting.

Japanese Style Matcha “Swiss Roll”

Strawberry Éclair  

Green Tea Panna Cotta

Of course, Afternoon Tea will not be complete without the Tea. Crossroads Bar serves a pot of speciality tea by TWG for this afternoon Tea. Otherwise, you can also have your afternoon tea with freshly brewed coffee.

TWG English Breakfast

Overall, Spring in Tokyo sure entices with you with delicate Japanese Cuisine afternoon tea. It is delicious, delicate and nicely portion to allure to you to come back for more. Cheers!!

Thank you very much, Swissotel Merchant Court Marketing Team of for the tasting invitation.

‘Spring in Tokyo’ Afternoon Tea

When: Now until 31 May 2019.

Time: Daily between 3 PM to 5 PM

Price: S$42 per person (minimum of two diners per order)

Includes a pot of speciality tea by TWG or freshly brewed coffee

For enquiries and reservations: please call us at +65 6239 1847/1848 or

email dining.merchantcourt@swissotel.com

Food & Drinks: 7.5/10

Value: 7 /10

Service: N/A (Tasting Event)

Ambiance: 7.75/10

Budget per Person: $26 - $50

Crossroads Bar

Swissotel Merchant Court

Lobby Level

20 Merchant Road

Singapore 058281

T: +65 6239 1847 / 1848

W: http://www.swissotel.com/hotels/singapore-merchant-court/bars/crossroads-bar/

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

IG: @swissotelmerchantcourt

OH: Daily 09.00 – 23:59

Ah Orh – Traditional Teochew Cuisine

Teochew Steam Pomfret

My first introduction with of Ah Orh Teochew Restaurant was back in 2006. This was before my foray in food blogging. At that time, Ah Orh runs like a neighbourhood restaurant, operated with no printed menu and most of the customers are regulars.

Menu Page 1

We kind of stop going to Ah Orh for no particular reasons and only start to visit them last year. Amazingly, the restaurant still looks the same, but now they have a printed menu and the service staff seems to be friendlier compared to the last time.

Menu Page 2

Appetizer here is Crispy Silverfish ($5). Crispy, salty and addictive. Good to eat on its own or as umami booster for a bland dish.

Crispy Silverfish

Cold Crab (Seasonal Price). One of the signature dishes here. Female crabs are used for this particular dish as it has sweeter meat and the roe is just delicious, especially when you dip it with the sweet orange sauce. I recommend that you pre-order this dish during your reservation, price about $75 per kg.

Cold Crab

The Roe

Chilled Jelly Pork ($12, $18, $25). One of the almost extinct Teochew dishes and you can only find this in a selected Teochew restaurant. Served chilled, you can taste the braising sauce and the crunchiness in the jelly. It is served with a tangy chilli sauce to help reduce the richness of the dish.

Chilled Jelly Pork - Large

Double-Boiled Winter Melon Soup ($35). We had this during my Mother in Law’s birthday celebration. It is one of LD’s favourite soup. Double-boiled with seafood and pork stock, the sweetness from the winter melon just rendered into the soup. Each serving is good for 6 to 8 pax, but don’t expect lots of broth.

Double-Boiled Winter Melon Soup

Double-Boiled Winter Melon Soup

Sliced Braised Duck ($13, $18, $25). Tender and succulent duck meat, well infused with the braising sauce. One thing for sure, the fats from the skin helps the meat to retain its juiciness. It served with braised pork belly and braised beancurd, they are equally delicious.  One of the best braised duck dishes in the market.

Sliced Braised Duck - Large

Prawn Roll ($13, $18, $25). Crispy with generous fillings. The prawns are fresh, together with the chestnuts give crunchiness to this dish. The pork fillings are generous; however, I find the texture a bit mushy.

Prawn Roll - Medium

Prawn Roll Fillings

Crispy Chicken with Sotong Paste ($18, $32). Ah Orh only makes small batches of this dish every day. So better place your order during reservation. It required superb skill to remove the chicken skin without breaking it. It is then spread with thick sotong paste and deep fried. The result is a paper-thin crispy skin, chewy yet tender sotong flesh and an awesome presentation. According to LD, this dish is very traditional and will slowly disappear as not many chefs are able to acquire the knife skills and it is very labour intensive.

Crispy Chicken with Sotong Paste

The Paper Thin Skin

Teochew Steam Fish (Seasonal Price). Perfectly steamed Pomfret in Teochew style. The fish is fresh and I like the firmness of the pomfret flesh. The broth from the plum, tomato, spring onion and chilli make the tangy broth an appetizing proposition. One of the must order dish in Ah Orh.

Teochew Steam Pomfret

The fish option is not limited to the above version, Ah Orh also offers different type of fish, such as grouper, red snapper, mullet, seabass, song fish and threadfin. For the cooking style, they have Hong Kong steam, deep fried, sweet and sour, and braised fried.

Teochew Kway Teow ($10, $13, $18). The thick silky hor fun exudes a solid dose of wok hei. It is fried with a top grade of soy sauce, together with chai poh (preserved turnip) and garlic, making this dish very appetizing.

Teochew Kway Teow

If you still have some space for desserts, order the Orh Nee / Yam Paste w Gingko Nuts ($13, $18, $25). The texture of the yam is slightly rough and dense. You can taste the fibre from the yam in each bite together with the gingko. The sweetness level is medium. It is good but not the best version of the Orh Nee.

Orh Nee / Yam Paste w Gingko Nuts  - Large

The décor of the restaurant is simple and aged. It seems the priority is given to the food instead of the décor. Service is friendly and efficient.

Overall, I am glad that we have made a few visits to Arh Oh in this past one year. As more of the traditional restaurant closing its door, it is time to enjoy those remaining few. The Teochew Food here is delicious and it uses the freshest ingredients. The price is value for money. Definitely worth a visit if you are looking for a Teochew Restaurant. Cheers!!

Food & Drinks: 8.5/10

Value: 7.5/10

Service: 6.5/10

Ambiance: 6.25/10

Budget per Person: $26 - $50

Ah Orh Seafood Restaurant

115 Jalan Bukit Merah

#01-1627, Singapore 160115

T: +65 6275 7575

OH: Daily 11.00 – 14.00; 17.30 – 22.00