Yummy Palace – Authentic Chinese Cuisine

Yummy Palace is an Authentic Chinese Cuisine, hidden in Defu Industrial Area. LD and I visited this restaurant during the Chinese New Year and we enjoyed the CNY dishes very much. Therefore, this round, we suggested to our friends for our “makan session”.

Yummy Palace

Instead of a set menu, this round we ordered a la carte. Started with Crispy Fried Fish Skin Coated with Salted Egg Yolk ($13.80). The crispy fried fish skin is coated with salted egg sauce and pork floss. It is crispy, crunchy followed by a mix of savoury, umami salted egg yolk and sweet pork floss plus a bit of kick from the chilli padi. A crowd pleaser dish.

Crispy Fried Fish Skin Coated with Salted Egg Yolk 

Ice-Vegetable Salad with Japanese Sesame Sauce ($12.80). One of LD’s favourite vegetables. The ice vegetables are crunchy and refreshing, the creamy and fragrant sesame dressing works nicely in the salad together with the juicy tomato.

Ice-Vegetable Salad with Japanese Sesame Sauce

Crispy Roast Pork Cube ($13) – served with mustard. The roast pork skin is crispy and crumbly, while the flesh is moist and tasty. The peanut adds another crispy texture to the dish.

Crispy Roast Pork Cube 

Crispy Roasted Duck ½ ($30). Crispy skin followed by juicy and succulent flesh. The duck is very tasty and well marinated, thus the plum sauce that is served with the duck seems unnecessary.

Crispy Roasted Duck - Half

Yummy’s Signature Chicken Stuffed in Pig Stomach Soup ($68). It is served in a whole pot. At the table side, the service staff cuts the pig stomach and portions the soup. The broth tasted creamy, robust, peppery and infused with the flavour of the chicken and pig stomach. The pig stomach and the chicken are fork-tender. The portion is enough for 10 pax, so most of us get a second serving of the soup. It is recommended to order this dish in advance.

Yummy’s Signature Chicken Stuffed in Pig Stomach Soup 

The Chicken in Pig Stomach

Braised Home-Made Beancurd with Golden Mushroom & Fresh Crab Meat in Pumpkin Sauce ($18). The exterior of the homemade beancurd is slightly chewy as it was deep fried, while the interior is smooth and silky. However, the star of this dish is the rich pumpkin gravy. It is sweet and packed with lots of umami flavour. I like the golden mushroom and the fresh crab meat in it. A “rice thief” dish for me.

Braised Home-Made Beancurd with Golden Mushroom & Fresh Crab Meat in Pumpkin Sauce 

Stir-Fried Scallops with Asparagus in XO Sauce ($28). The scallops are plump and juicy, complimenting the crunchy asparagus. The flavour comes from the XO sauce; however, it lacks the OMPH factor.

Stir-Fried Scallops with Asparagus in XO Sauce 

Crispy Sweet & Sour Pork Served on Ice Cubes ($36, Medium). When this dish was served, our first reaction was, WOW, this looks cool. The cube of fatty pork is coated with a thick batter and deep-fried before it is tossed with the sweet and sour sauce. Usually, the batter can become a bit soggy due to the sauce and lose its crispiness. By serving it with ice, the batter remains crispy while it soaks up the sauce. There is a stand with holes on the plate, to segregate the melted ice and keep the crunchiness of the pork. The diced cucumber, pineapple and cherry tomatoes added different texture and flavour to this dish. Yummy.

Crispy Sweet & Sour Pork Served on Ice Cubes 

Sea Prawn cooked in Superior Soy Sauce ($48, $8 /100g). This style of cooking is not on the menu. We tried it during CNY and we decided to order this dish again. The prawns are initially deep-fried and then coated with Superior Soy Sauce. They are fresh and crunchy. The soy sauce is filled with umami and nicely paired with the prawn; however, I find the taste not as good as during the CNY. Missing the “kick” that brings this dish to another level.

Sea Prawn cooked in Superior Soy Sauce 

Sauteed E-Fu Noodle with Fresh Crab Meat ($26). The E-Fu Noodle is infused with robust umami stock. Each slurp of the noodle is like an explosion of flavour and you can’t just wait for that next slurp. The crab meat and mushroom add a delicate sweetness and a touch of al-dente in the noodle. One of the tastiest E-Fu Noodles I ever tried. Yum!!

Sauteed E-Fu Noodle with Fresh Crab Meat

For desserts, we ordered Crispy Fried Pan-Cake with Red Bean Paste ($12) and Steamed Mashed Taro with Ginko Nuts & Pumpkin / Orh Nee ($20). The red bean paste pancake is disappointing. Although it was crispy externally, the skin tasted doughy. A longer time in the wok should solve this issue.

Crispy Fried Pan-Cake with Red Bean Paste

Meanwhile, the Orh Nee is just awesome. It is thick, dense, a bit rough yet packed with a solid yam taste. Usually, I will give the ginko to LD, but the taste is well hidden by the yam. Although the top part of the Orh Nee is covered with sugar syrup, the sweetness is just right.

Steamed Mashed Taro with Ginko Nuts & Pumpkin / Orh Nee 

When you arrive at the restaurant, you will be welcomed by the traditional look of a Chinese restaurant, complete with a big Chinese signboard. In the dining area, different types of lanterns are used for the lighting and the wall is decorated with Chinese paintings and Chinese antiques or collections. The tables and chairs followed the traditional style of furniture, big round table for big groups (table for 8 or more) with lazy susan, complete with the yoke back chair. For smaller groups, they use square tables with yoke back chairs.

Part of Dining Area

Part of Dining Area

We went on a weekday and the restaurant was not crowded. Service was friendly and attentive.

Small Dish & Sauce

Overall, we enjoy the food, service and ambiance of the place. We recommend the Yummy’s Signature Chicken Stuffed in Pig Stomach Soup, Crispy Sweet & Sour Pork Served on Ice Cubes, Braised Home-Made Beancurd with Golden Mushroom & Fresh Crab Meat in Pumpkin Sauce, Sauteed E-Fu Noodle with Fresh Crab Meat and Steamed Mashed Taro with Ginko Nuts & Pumpkin. Cheers!!

Food & Drink: 8.25/10

Value: 7/10

Service: 7.75/10

Ambiance: 8/10

Budget per Person: $51 – $80

Yummy Palace

87 Defu Lane 10

#02-01

Singapore 539219

T: +65 6343 1818 / 9735 0048

W: https://www.yummypalace.com.sg/

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

IG: @Yummypalace

OH: Daily 11.00 – 15.00; 18.00 – 23.00

One-Ninety Restaurant and One-Ninety Bar – Argentinian Takeover at Four Seasons Hotel Singapore [MEDIA INVITE]

From Buenos Aires to Singapore, award-winning Renato “Tato” Giovannoni (recognised as one of the top 10 bartenders in the world) and culinary and hospitality maestro Alex Resnik, are taking over One-Ninety Restaurant and One-Ninety Bar at Four Seasons Hotel Singapore. This three-month stint will start from 1st August 2023, diners are invited to experience the rich culinary heritage of Argentina.

One-Ninety Restaurant - Part of Dining Area

Every night diners will embark on a culinary journey of Argentina’s food culture, a melting pot of flavours originating from traditional native dishes, flavours brought by the immigrants across the Atlantic Ocean plus the delectable European influences.

One-Ninety Restaurant with South American Wines

One-Ninety Restaurant x Brasero Atlántico (“BA”) – will feature à la carte dinner menu and a six-course Chef’s Table dinner experience (SGD 168 per person) specially curated by Resnik, that showcase diverse flavours and traditional techniques. The dishes are created focused on simplicity, with the most fresh, local and best ingredients, all cooked “a las brasas” (on the grill), inspired by immigrants who arrived in Rio de la Plata. To complement the meal, diners can also look forward to sipping on an impressive selection of South American wines, including malbecs and torrontés, which perfectly pair with the bold flavours of the cuisine. Cocktail flights (SGD 68 per flight) and wine flights (SGD 88 per flight) are also available.

Panera - House-made “Masa Madre” Bread served with
Spanish Anchovies and unsalted Bordier Butter

The tasting started with Panera, House-made “Masa Madre” Bread served with Spanish Anchovies and unsalted Bordier Butter. Masa Madre is a traditional and ancient bread-making method, equivalent of sourdough starter. The version here has a soft, pillowy texture with the taste of rye bread. The smooth and silky Bordier Butter compliment the bread nicely, but adding the anchovies into the mix, just create the outstanding umami flavour. Yum.

Octopus Confit

Starters are served family style; Octopus Confit, 2 types of Empanadas, Veal Tongue “Pampa Style” and Aged Provoleta Cheese. Octopus Confit cooked with cinnamon and orange. It is soft, tender infused with zesty refreshing orange flavour. The same texture can also be experienced in the Veal Tongue. It is fork-tender, with a hint of vinegar and topped with Argentinian Salsa Criolla.

Veal Tongue “Pampa Style”

BA served 2 types of Empanadas, the most popular street food in Argentina. The non-meat version is filled with leek and provolone, while the meat version is filled with ossobuco (veal shanks). The empanada is baked, resulting in a crisp and crunchy pastry that is not oily. The leak and provolone tasted light and creamy, while the ossobuco is hearty and fulfilling. My pick is the ossobuco empanada.

Empanadas

Empanada with Leek & Provolone

Empanada with Ossobuco

The Aged Provoleta Cheese is a popular Argentinian dish that uses Provoleta (cheese specifically for grilling) commonly eaten as an appetizer for the chargrilled meat. Traditionally a thick size of Provoleta is placed on a hot grill over charcoal fire until crisped and browned with a gooey just-melted centre. Here, BA seasoned the Provoleta with oregano and topped with Salsa Criolla, this dish is packed with flavour and a must-try for cheese lovers. Just make sure you eat it as soon as it served, before the texture hardens.

Aged Provoleta Cheese

For the mains, we have Wagyu Flank Steak, Rib Eye, Whole Baby Spring Chicken, Frog Legs “A la Provenzal” and Gnocchi.

Wagyu Flank Steak

The Wagyu Flank Steak and Rib Eye are cooked the asador way. Each steak is nicely charred, while the interior is cooked to the point of medium rare. The flank steak is on the leaner side, it is tender with a nice bite to it. Meanwhile, the Ribeye is from Entre Todos Farm in Argentina. The meat is tender, juicy and fatty. Yummy.

Rib Eye - Entre Todos Farm Argentina

Frog Legs “A la Provenzal” is not a common sight in restaurants in Singapore. Alex Resnik strongly promotes this dish and it lives up to its reputation. The frog legs are huge, double the size of those we found in our local frog leg porridge. The meat on the frog legs tasted clean, bouncy and flavourful, while the sauce made from butter, garlic, parsley and lemon juice is creamy, fragrant and rich. It is served with potato, which I use to polish some of those delicious sauces. An absolutely must try!!

Frog Legs “A la Provenzal”

Frog Legs “A la Provenzal”

The roasted Whole Baby Spring Chicken is perfectly done. One of the most underrated dishes in most restaurants, but when you get the paper-thin crispy skin followed by juicy, flavourful and succulent chicken meat, like the version here, it is absolutely gorgeous. I tried the thigh and breast meat; both are moist and tender. The herbs on the skin also enhance the flavours of the chicken nicely. Yummy!

Whole Baby Spring Chicken

Gnocchi cooked with butter and topped with Pecorino. Is this an Argentinian dish? The fact is over 30 million people in Argentina claim some kind of Italian heritage. Therefore, it is not surprising to have an Italian dish as part of Argentinian food. It has a bouncy and chewy texture, while the flavour from the butter, browned exterior of the gnocchi and the pecorino cheese.

Gnocchi

To accompany the main meal, we have the following sides French Fries, Fennel, Beets, Radicchio. The French Fries have a crispy exterior followed by a moist interior. It is seasoned with algae salt where I can taste a bit of saltiness mixed with umami flavour in the fries.

French Fries with Algae Salt

The fennel salad is paired with watercress and citrus (orange and blood orange). It is light, crunchy and refreshing. The beets are a combination of beetroot, egg, mashed potato and quinoa. I like the sweet earthy texture of the beetroot, while the soft-boiled egg and mashed potato add creaminess to this salad.

Fennel

Beets

Radicchio. This salad is served with watercress and endive. It has crunchy with sweet balsamic dressing. It helps to balance the rich meaty flavour of the main dishes.

Radicchio

To the desserts, “Queso y Dulce”, Dulce de Leche Flan, Brasero Sacher Torte, Lemon Mousse and Valrhona Chocolate Lava Cake. Queso y Dulce is translated to cheese and fruit paste. BA use Galician Tetilla Cheese with Quience Jam. A nice pairing where the flavour is more neutral and lighter.

“Queso y Dulce”

Dulce de Leche Flan is made by simmering milk and sugar in low flames. The texture is soft and creamy packed with caramel flavour. The caramel sauce came out naturally from the flan during the baking and cooling time. Serve together with mascarpone and candied walnut, it is just addictive.

Dulce de Leche Flan

Brasero Sacher Torte is BA version of chocolate cake. It is soft but firm, and the chocolate flavour is rich and intense, especially in the dark chocolate glaze exterior. The Lemon Mousse is a meringue with strawberry coulis. The lemon is folded into the meringue to add a refreshing zesty flavour to the dessert.

Brasero Sacher Torte

Lemon Mousse

Valrhona Chocolate Lava Cake served with white chocolate ganache. Instead of oozing with dark chocolate, the filling in the lava cake is replaced with Yerba Mate, the Argentinian national tea. The result is like a chocolate lava cake filled with green matcha-like cream. The taste from the yerba mate fillings bodes well with the dark chocolate and white chocolate ganache. Yummy.

Valrhona Chocolate Lava Cake

To end the evening, we are served with surprise Yerba Mate with Dark Chocolate and White Chocolate bites.

Yerba Mate

Dark Chocolate & White Chocolate Bites

Dark Chocolate

Overall, it was an excellent culinary journey of Argentinian cuisine. While some of the dishes look familiar, we find the taste uniquely different due to the use of Argentinian flavour and ingredients. Salud! Cheers!

Thank you very much One-Ninety Restaurant, Brasero Atlántico and Four Seasons Hotel Singapore for the tasting invitation.

One-Ninety Restaurant x Brasero Atlántico

When: 1 August 2023 to October 2023.

Time: Nightly, 18:00 to 22:30 (Last Order at 22:00)

For reservation, call +65 831 7653 or email

dining.singapore@fourseasons.com

Menu and details available at:

https://www.fourseasons.com/singapore/dining/restaurants/brasero-and-floreria-pop-up/

Food & Drink: 9/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 8.75/10

Budget per Person: $81 & Above

One-Ninety Restaurant

190 Orchard Blvd

Four Seasons Hotel Singapore

Singapore 248646

T: +65 6831 7250

W: https://www.fourseasons.com/singapore/dining/restaurants/one_ninety/

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

IG: @oneninetysg

OH:

Breakfast: 06.30 – 10.30 (LO 10.30)

Weekday Lunch: 12.00 – 14.30 (LO 14.00)

Weekend Brunch: 12.00- 15.00 (LO 14.30)

Brasero Atlántico Pop-up: 18.00 – 22.30 (LO 22.00)

One-Ninety Bar - Outdoor Seating Area

Moving on to the bar – One-Ninety Bar x Florería Atlántico (World’s 50 Best Bars - #18) is where cocktails are based on the contribution left by the migratory waves that came across the Atlantic Ocean in the 1900s and helped build the country, focusing on local products and how the immigrant communities adapted their customs to the lands. The brainchild of Giovannoni, the spirit of the cocktail list was designed in partnership with Felipe Pigna, one of Argentina’s most notable and influential contemporary historians, exploring the land’s original colonies and its native inhabitants.

One-Ninety Bar - Outdoor Seating Area

Cocktail highlights include Florería Atlántico’s classics such as the Negroni Balestrini (SGD 27), made with gin, Campari, Amaro Averna, eucalyptus, pinon (Pine) and seawater, as well as the El Dorado (SGD 29), a refreshing mix of Cachaça, Manifest, house-made Mate Tereré, sugar cane juice and tropical fruits. To accompany the tipples, a Raw Bar with a selection of crudo will be offered daily.

Mocktail - made with Yerba Mate

Bar Bites - La Fugazzeta Rellena Argentina

One-Ninety Bar x Florería Atlántico

When: 1 August 2023 to October 2023.

Time: Nightly, 17:30 to Midnight (Last Food Order at 22:30; Last Beverage Order at 23.30)

For reservation, call +65 831 7653 or email

dining.singapore@fourseasons.com

Menu and details available at:

https://www.fourseasons.com/singapore/dining/restaurants/brasero-and-floreria-pop-up/

One-Ninety Bar

190 Orchard Blvd

Four Seasons Hotel Singapore

Singapore 248646

T: +65 6831 7653

W: https://www.fourseasons.com/singapore/dining/lounges/one-ninety_bar/

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

IG: https://www.instagram.com/oneninetybarsg/

OH:

Breakfast: 08.00 – 10.30

Lunch: 10.30 – 14.00

Afternoon Tea, Sat & Sun: 14.00 – 17.00

Florería Atlántico Pop-up: 17.30 – Midnight (LO Food 22.30, LO Drinks 23.30)