Contributed By Yong Te Chong

Mushroom “Sous Vide” Chicken Breast with Mushroom Brown Rice.

Located at Marina Square, The Tastings Room is built around the concept of pairing each dish with options of wine; a good proposition for wine lovers, but since I was not one, we went straight for the main fare—modern European with a twist. The ambience is no-fuss and minimalist, adopting a “less is more” concept.

We had a four-course meal to share, which opened with the TTR Signature Tomato Salad. The greens were pretty fresh and nicely presented, a light version of a Caprese salad. The White Truffle Salted House Fries sounded like a simple dish yet it turned out to be a hit at our table, most likely attributed to the fact that the Idaho potatoes were well-fried and evenly tossed with truffle salt and truffle oil. My dining companion loved it so much that she finished up the whole bowl in no time. Addictive, those fries. The Spicy Chicken Wing was done a la Thai-style, very crispy and very juicy; a great finger food to start with, albeit on the spicy side.

From the brunch selection, we had the Mushroom “Sous Vide” Chicken Breast with Mushroom Brown Rice. The chicken breast was cooked to perfection, tender and moist, but the Mushroom Brown Rice was the delight: the fusion of sesame oil and sesame seeds, along with thin, delicate slices of mushroom was hearty comfort food.

Vanilla Crème Brulee.

For the mains, our Riesling Coq Au Vin was a good attempt, the chicken cooked “sous vide” style, rendering a super-tender texture. The same cannot be said for the Duck Two Ways; the breast meat was tough and a bit too gamey for me. The duck confit, however was done well, with crispy skin sitting atop meat that fell off the bone at the slightest pull of the fork. The pasta was not bad either—our Linguine ai Frutti di Mare (pasta with crayfish and seafood) was al dente, served in a flavorful sauce.

Linguine ai Frutti di Mare.

As for the desserts, we loved the Vanilla Crème Brulee—instead of going the easy route and piling on the sugar, the chef used real vanilla pods to impart a creamy vanilla fragrance to the creation. The Chocolate D24 Durian Cake was deeply satisfying as well, boasting a creamy texture rather than a mousse-like one. Given that it’s not the best season for durian now, the chef did an awesome job, for the durian came across incredibly pungent, as all good durians should. The Warm Banana Cake with Ice Cream, with lemongrass and ginger flavors, was an intriguing creation, well worth a try if you are adventurous.

With the reasonable pricing, this makes a good place for marriage ceremonies, small parties and brunches, in addition to the usual lunch and dinner—a good place to initiate your palate to modern European cuisine without burning a hole in your pocket.

Overall Rating:

The Tastings Room
6 Raffles Boulevard,
Marina Square #01-08,
Singapore 039594
+65 6338 1829

The Imperial Treasure Super Peking Duck lives up to its name with quality roast offerings.

Contributed By Yong Te Chong

The Imperial Treasure Super Peking Duck Restaurant is a must-stop and must-try for all diehard fans of its namesake offering. Making a trip to the restaurant is like a pilgrimage for food lovers. The restaurant serves three bird dishes, namely the house signature, the Peking duck, as well as the roast goose and roast duck.

We headed there for the Peking Duck, and were not disappointed at all. It’s a straightforward, three-step process to one of the best gastronomic experiences in recent memory—pick a piece of the thinly sliced crispy skin, dab it in pure, white crunchy sugar, and pop it into the mouth. It bears the hallmark of a good Peking duck—skin without a sliver of fat, cleanly separated from the meat. The sweet milky taste of the aromatic roast duck skin is simply heavenly!

After that, you’re served two plates of aromatic meat. All you need to do is to wrap a piece in one of the hot, soft, chewy pancakes that come with it, and sink your teeth in—this is Chinese comfort food at its best. The meat is juicy, slightly crisp and complemented with a great sauce, strips of cucumber and tangy scallion; something like an Asian fajita. The distinctive aroma of the duck simply permeates your mouth and lingers on.

Alternatively, you can ask for your duck to be stir-fried at an additional charge. Your meal is not complete until you end it with a cup of almond tea as dessert—a most satisfying end to dinner.
~ As told to KENNETH KOH

Imperial Treasure Super Peking Duck
290 Orchard Road
#05-42/45 The Paragon
Singapore 238859
+65 6732 7838

Overall Rating:

CRISPY CHICKEN SANDWICH

Ingredients:
For Sandwich
1 piece (boneless, filleted) of Crispy Fried Chicken, about 200g (you can buy this fresh from any Western food stall. Chong’s preference is from ShihLin Taiwan Street Snacks)
3 leaves of Romaine Lettuce
1 firm Tomato
Margarine
2 slices of Rye Bread

For Peanut Dressing:
About 8 tbsp Satay Sauce
Olive Oil (a drizzle)
1 tbsp Honey
Salt to taste
Potato chips for garnish.

Method:
Wash and dry Romaine lettuce and tomato with kitchen towel. Cut tomato in half and slice into 1/4 or 1/2 inch pieces.

Spread margarine on the slices of bread, followed by 1-2 tbsp of peanut sauce on one slice.

Place 1 or 2 leaves of Romaine on top of the peanut sauce. If you are using 2 leaves, place them in opposite directions to “spread out the crunch”.

Add tomato slices, followed by the chicken fillet.

Spread peanut sauce to your liking, and top with other slice of rye bread.

Halve the sandwich and arrange on a plate. Serve wtih potato chips.

To make the peanut sauce, add honey, olive oil to peanut sauce and stir well. Add salt to taste.

The Canteen whips up tasty and inexpensive local fare in the heart of Orchard Road.

The Goreng Pisang Katsu

Looking for a quick recharge while shopping until you are dropping in Orchard Road? Stop by the quaintly-named The Canteen at Shaw Centre. While the name may bring to mind utilitarian school canteens and rowdy children, this “canteen” is actually a rather good place to enjoy an unpretentious yet satisfying pick-me-up.

I have passed by this place umpteen times, and every time I take a peek inside, the food looks tempting and very affordable, considering its location in Singapore’s prime shopping belt. When I finally had the opportunity to make a trip down, I was not disappointed. Perhaps to make up for all those times when I walked by and did not h

ave the chance to try its food, I ordered up a feast for two people!

The first dish we tried was the Nonya Laksa. Even though it was generously portioned, I could not get enough of the laksa as I slurped down the addictive gravy that was oh-so-indulgent! The meal was definitely off to a good start.

Next, we ordered the Sliced Fish Noodle Soup, which came with a choice of fried or poached fish. Feeling decadent, we ordered the fried fish version. The fried fish slices were golden and crispy on the outside, and yet still moist and flaky on the inside. The broth was milky in a good, subtle kind of way—kind of a counterbalance to the laksa.

The X.O. Sauce Lo Shi Fun. PHOTOS COURTESY OF YONG TE-CHONG

I also couldn’t get enough of the X.O. Sauce Lo Shi Fun. I liken this dish to an Asian spaghetti bolognaise. Not commonly found in restaurants, this version had “mouse tail” rice noodles, or what we call mee tai bak, heartily tossed with spicy X.O. chilli sauce, minced pork, green beans and century eggs. An interesting mix of ingredients, I know, but strangely enough, the blend of flavors worked splendidly! To me, it was like the ultimate local comfort food, with every mouthful a pleasure—a must-order when you go to The Canteen.

For those with a sweet tooth, the chef recommends the Goreng Pisang Katsu, which was a nicely done fried banana with a scoop of ice cream on the side—traditional yet contemporary. There is also quite a selection of sweet treats on the menu such as coconut jelly, crème brulee, tiramisu and waffles.

All in all, The Canteen is a good bet for some good old local fare in an air-conditioned, bright and clean environment. So, the next time you are in town and don’t want to settle for a food court or burn a hole in your pocket at posh eateries; just stop by The Canteen.

The Canteen
1 Scotts Road,
Shaw Centre, #01-01B
Tel: +65 6738 2276

Overall Rating:

The Handburger raises the burger stakes.

PHOTO: Yong Te-Chong

It seems as though the Golden Arches has its work cut out for it in the burger arena, what with a slew of burger joints popping up in Singapore faster than you can cook a beef patty. The Handburger is one such place, serving up delectable gourmet burgers for a reasonable price. The name comes from the fact that every morsel of food served from its kitchen is proudly handmade.
We decided to go for the signature The Works Burger (S$11.80), which lived up to its name. Between the burger buns were a sunny-side-up egg, bacon, onion rings, condiments, and more. The beef patty was of pretty good quality, and was done to medium perfection, just like I ordered.

The Battered Dory Burger (S$9.80) looked extremely appetizing, and it did not disappoint taste-wise either. Almost like a breaded version of fish and chips, it came with a unique addition—lotus root crisps, which lent a sweet crunch to the well-fried and battered Pacific Dory fish.

We also ordered a set meal for an additional S$4, which includes a choice of sides and a drink. Their famous Caesar Salad, while slightly on the small side, was highly satisfactory—the fresh romaine lettuce, tasty egg and bacon made for a crisp, scrumptious mouthful with every bite.

My verdict? The Handburger is well worth repeat visits, with its yummy burgers and satisfying sides. My only wish was that I had chips to go along with the burgers. Or maybe it’s just that I have been over-conditioned by the Golden Arches.

The Handburger
Raffles City Shopping Centre
252 North Bridge Road, #B1-65/66
+65 6334 4577

Overall Rating:

Buffets don’t get any more refined and distinguished than they do at the Bar & Billiard Room

For a taste of tradition and history, there is no better place to hit than the charming Bar & Billiard Room. Sharing the same roof as one of Singapore’s most illustrious establishments—the Raffles Hotel, you can expect a dining experience quite unlike any other here. In my opinion, the international buffet line (S$58++ for lunch, S$72++ for dinner) at the Bar & Billiard Room is, pardon the hyperbole, many classes above just about any other buffet in Singapore.

The first thing that struck me was the ambience; it was almost as though we had stepped back in time! The restaurant retains the classy, colonial essence of 1887, the year during which both the hotel and the restaurant were built. The entire restaurant, with its masculine yet subtle wood furniture and panelling, as well as gleaming brass fittings, sets the scene for a meal to remember—coupled with the presentation of the food, the whole set up is reminiscent of British bourgeois and geniality.

The quality of the food is top notch, which many other buffet lines are sorely lacking these days. The key to maintaining quality is not in having an overwhelming selection of dishes, but maintaining focus on a tightly selected menu, and this is the principle based on which Bar & Billiard Room executes its modus operandi.

The cold cuts are excellent and well chosen. Perfectly shaven, one has the option of complementing the cuts with Dijon mustard and pickles. Seafood lovers will also be satiated with the spread of fresh tiger prawns, oysters and mussels, among others.

PHOTOS: Yong Te -Chong

And let’s not forget some of the other offerings that set Bar & Billiard Room apart from most other hotel buffets. I can still remember the taste of the black cod in silky white sauce, which is done to perfection here. The roast beef is tender, well complemented with a refreshing mint jelly. The various pastas available are al dente, and what’s more, the chefs will whip up for you a dish according to your heart’s desires.

Speaking of hearts’ desires, ladies, you may just find yourself in heaven or hell, depending on how much willpower you have. I say forget willpower, and indulge in the delectable desserts available at the dessert counter. Their signature bread pudding is a must try, alongside a tempting line-up of sweet treats.

The final word? I love this place! Every buffet fan worth his expandable girth has to come and try it for himself, it is truly quality in every way. What more, you are dining with history; now that is priceless!

Bar & Billiard Room

Raffles Hotel Singapore

1 Beach Road

+65 6412 1816

Overall Rating:

Simple yet delicious home-cooked fare doesn’t get any better than piping hot porridge served with appetizing sides at Teochew Muay.

PHOTO: Yong Te-Chong

For those looking for their fix of comfort food, there are not many things that matches the visceral appeal of a hot steaming bowl of Teochew style porridge, served with a variety of side dishes. Teochew Muay at Mohamed Sultan Road is an establishment where you can stuff yourself silly with home-cooked goodness.

Catering to both the lunch and dinner crowds, the lunch buffet is S$9.90 nett, while the dinner buffet is S$13.80 nett. Even though the price does not include drinks, you get to enjoy an affordable meal and a comfortable air-conditioned setting in a centralized area.

I adored the smooth and chunky goodness of the Steamed Three-Egg Custard, which was made with regular eggs, century eggs and salted eggs. The Minced Pork With Chai Sim was deliciously savory, in addition to the skilfully prepared Braised Cabbage, another good accompaniment to the porridge. The Steamed Fish Cake, which came swimming (pun intended) in a generous serving of chai po, chilli and celery bits, was great with the garlic chilli sauce. Those looking for a crunchy snack will love the Crispy Fried Smelt Fish, affectionately known as “mei ren yu,” which means “mermaid” in Mandarin.

What makes the dinner buffet worthwhile, however, is the free flow of bak kut teh. The light stock and fresh ribs, topped off with you tiao (dough sticks) are a delight for the tastebuds. There are many more dishes to choose from, so throw caution to the wind and tuck into a guilt-free indulgence; after all, porridge is healthy food, right?

Teochew Muay
No.5 Mohamed Sultan Road
Tel: +65 6235 0338

Overall Rating:

PappaRich is a popular Malaysian kopitiam chain that has even found fans in frequent Causeway-crossers with its brand of authentic Malaysian cuisine.  With this outlet at River Valley (it is the only other international branch), one does not have to endure the traffic jams any longer in order to have a truly Malaysian kopitiam experience.

PHOTOS: Yong Te-Chong

PappaRich prides itself on its laidback vibe, which is something that is very much needed in hectic Singapore. Tucked away in the quaint surroundings of River Valley Road, one could almost imagine not being in Singapore. Perhaps it was because we were there before the usual lunch crowd came in, but the service was very good, and the staff was polite and smiling.

Being first-time patrons of PappaRich, we did what any newbie would do and ordered their “star” dishes. It was a mixture of both excellent and not-so-impressive dishes. The Pappa Curry Laska Special With Turnip Foo Chok was one dish that did not impress me much. It tasted more like the curry noodles we have here in Singapore, rather than the Nonya laksa we are used to. Maybe it is because I was expecting something else, but the curry laksa was quite a letdown for me.

The Pappa Nasi Lemak was much better. The attention to detail in making the rice was obvious, as the rice was fluffy and clump-free, with just the right amount of lemak taste. It is a Malaysian idiosyncrasy to serve nasi lemak with curry chicken instead of fried chicken wings, but I have no complaints; the delicious curry chicken was surprisingly light yet creamy, with delicate underlying notes of Indian spices.

Those looking for something lighter can try the Dry Koay Teow With Prawns. While I wished that the koay teow, or how we spell it in Singapore, kway teow, was softer, this is a healthier dish compared to the others. Also, PappaRich is very generous in dishing out the prawns and shredded chicken. The Pappa Asam Laksa, on the other hand, was appetizingly tangy. It piqued my taste-buds with its flavorful goodness, although I felt that they could have afforded to be slightly more generous with the prawn paste—just a touch more would have made this dish perfect.

Finally, I was rather impressed with the Pappa Chicken Chop With Fried Rice. The chicken chop was nicely seasoned, and fried to perfection. I simply loved how the chicken chop was unusually crispy, yet not overly oily, and it was perfectly complemented by the fried rice and sunny-side-up egg.

Those looking for value for money will be quite sated with PappaRich’s well-sized serving portions. They do their chicken quite well, in a variety of ways, with a varied menu to boot. I am relatively pleased with the dishes that I tried. Whether you’re a homesick Malaysian or just a foodie in general, this one’s definitely worth a casual meal or two.

PappaRich
429 River Valley Road
Tel: +65 6887 5055

Overall Rating:

Kim Choo’s Kitchen retains its traditional flavors through meticulous and hands-on preparation.

Ask any foodie who loves the cornucopia of flavors and textures packed within the humble Nonya rice dumpling, and they will tell you that one name to look out for is Kim Choo’s Kitchen. Located along the charmingly rustic stretch of East Coast Road, Kim Choo’s Kitchen’s culinary treasures have often been copied, but never surpassed.

With an illustrious history that traces all the way back to the post-war era in Singapore in the 1940s, Kim Choo’s Nonya changs are still made the traditional way. During an in-house tour of the premises, we had a peek at the painstaking efforts Kim Choo takes to ensure that their Nonya changs taste the same now as it did more than half a century ago. Spices are laboriously pounded using a traditional mortar and pestle and then roasted to bring the flavors out. More work is required to wrap the dumplings in pandan leaves—all has to be diligently done by hand to ensure that the dumplings do not come apart during the cooking.

While Kim Choo insists on sticking to tradition to retain the quality of its dumplings, it is also moving with the times—food is made in smaller portions so that customers, especially the ladies, can get to enjoy a wide spread of Peranankan delicacies. As such Kim Choo makes its changs in a “mini” size.

PHOTOS: Yong Te-Chong

At Kim Choo, a veritable Peranakan food establishment in its own right, one will be hard pressed to find a fuller assortment of authentic dishes elsewhere. The achar, served cold, was very appetizing, with the perfect tang and crunch to it, whetting our taste-buds for more. The otah-otah, while slightly on the salty side, is a good companion to plain rice, as is the delicate and mildly sweet satay ayam.

Next up were the seafood stars: the ngoh hiang, or prawn roll, was mouth-wateringly tasty; the minced prawn had a lot of bite, and the water chestnuts added a burst of sweetness and crunch to the mix. The sambal sotong was piquant and carried that elusive kiss of wok breath, or wok hei, that is lacking in other versions of the dish.

The assam babi, a distinctively Peranakan dish, was melt-in-your-mouth tender, but could have afforded a tinge more of sourness. The honey pork, on the other hand, was lip-smackingly good, with a well-caramelized honey-coated crispy skin. The best dish of the day, however, had to be the beef rendang, with the fragrant rendang sauce bringing out the flavor in the tender beef.

Rounding off the whole meal on a sweet note was the gelatinous kueh kaya ubi, which was decadently rich, yet not so starchy that we felt jelak (overly-sated). For one of the best Nonya bak changs in Singapore, and a taste of savory Peranakan fare, head on down to Kim Choo’s Kitchen.

Kim Choo’s Kitchen
109 East Coast Road
S(428800)
Tel: +65 6344 0830

Overall Rating:

The delectable bak kut teh at Song Fa Bak Kut Teh will leaving you hankering for more.

CN PHOTO: Michael Chan

Located along New Bridge Road, Song Fa Bak Kut Teh has two shop fronts side by side, and since we were drinking piping hot soup on a sweltering afternoon, we opted for the newer premises as it was air-conditioned. After all, it is not merely the food that makes the dining experience enjoyable; one has to savor the food in comfort as well!

Spoilt for choice, we did what any other Singaporean would do and ordered quite the feast. We ordered both the regular pork rib soup and the premium loin rib soup. However, we preferred the regular pork ribs as the meat was more tender compared to the slightly chewier meat on the loin rib; but there is nothing better or worse between the two types of meat, it’s just a matter of preference. The regular pork rib soup is, however, easier on the wallet than the premium loin rib soup.

Next up was the premium pork tenderloin soup, which had everyone smacking their lips. The color and texture of the pork loin makes it akin to chicken, and the way it was cooked just made it superbly tender. We also couldn’t miss out on the pork liver with mee sua, a classic comfort food. Liver is always tricky to prepare, but at Song Fa, the silky smooth liver was done just right, and was the perfect match to the mee sua.

At Song Fa, if the bak kut teh were the star, then the side dishes would be the hardworking supporting cast that makes the star shine even more. The salted vegetables and stewed peanuts are simple yet always nice to have to go along with the rice. We also tried the chicken feet with braised beancurd skin and braised pigs’ intestine.

But what stood out in the crowd of side-dishes was the braised pig trotter. While I am not a big fan of the fatty bits, the lean meat was slide-off-the-bone succulent, and had absorbed all the flavors of the mouth-watering sauce. The garlic chilli dip was not overwhelming, and only served to bring out the scrumptiousness of the dish.

Such a hearty feast, while a strain on our beltlines, was surprisingly easy on the wallet when shared among four to five people. Final words: The piquant Teochew-style clear soup packs a peppery punch, and is more our cup of tea than the herbal, darker Hokkien-style soup.

Song Fa Bak Kut Teh
11 New Bridge Road
#01-01
Singapore 059383
(Beside The Riverwalk)

Overall Rating: