Tasty Court by Chef Pung 尝鲜阁 : Journey to the East for Delicious Chinese Food

My parents came home one Saturday night and raved to me about their delicious dinner at Tasty Court by Chef Pung Lu Tin. It is a new restaurant that has only been opened for a month or so by celebrity chef Pung who used to helm the kitchen of now-defunct Seafood International in East Coast Park. Wow, when did my parents become so informed of the new hot places when it hasn't been posted on social media (almost zero post on Instagram but some on facebook). Not even in mainstream media. And rarely do I see my parents react so fervently towards the food.



But when I looked at the food pictures they took and how my parents described the food, I was immediately convinced that I had to give it a try. Even if it means I have to travel more than 1 hour to the East. To play safe, my friends and I stick to the chef's recommendations listed on the menu and none of them disappointed!

The 浓汤花胶煲 Braised Fish Maw with Chicken Stock in Pot ($28) boasted a pale-yellowish broth that was unexpectedly rich, flavorful and lightly peppered. Even though I thought it was slightly salty, my makan kakis felt the seasoning level was just right The slices of ginger imparted some heat to the soup while the fish maw was smooth, gelatinous and not fishy at all. Fortunately, the pot was huge enough to feed my table of four with two servings per person because one serving is simply not satisfying enough! #太好喝

Another must try dish is the Crispy Dong Tok Roasted Chicken ($22). The chicken was still dripping oil when it made entrance but this classic Cantonese dish often only seen in wedding dinners doesn't taste greasy at all. Hats of to the roasting chef because the outermost skin is crisp, yet retaining some fats beneath. The meat is tender throughout, including the breast meat part.  Dabble the chicken with the special chilli sauce for the extra shiokness but even on its own, it is already finger licking good!

My parents said I needed to try the Tobiko Fried Rice and the Stewed Vermicelli. But since we only had space for one, we opted for the 乌巴叶焖米粉 ($16) stewed vermicelli in opeh leaf. Having fully absorbed the essence of the seafood stock, the stewed vermicelli were wet and tasty, with bonus bits of deep-fried flat fish to enhance the aroma and texture.

A meal couldn't be complete without desserts and the selection here isn't extensive. But that's not a problem as we spotted the one with like to try--Orh Nee with Coconut Milk ($5). The yam wasn't too sweet but nothing spectacular like the mains. On the other hand, the Soy Milk Pudding with Mango Sago Purée tasted strangely like a coffee pudding.

Overall, the food here is very reasonably priced and the menu offers a good mix of classic and innovative dishes. Singapore Chilli Crab Fried Kway Teow? Hainanese Pork Belly? I'm not in a rush to be back but I know this definitely won't be the last time I'll dine in here.

1 Figaro Street Singapore 458322
11am-2.30pm
6pm-11pm
Tel: 6538-3533

reade more... Résuméabuiyad

TONO Cevicheria : First Ever Peruvian Cevicheria in Singapore

With a jaunty logo of a turquoise dancing fish with hearts of scales, doing salsa with maracas in “hands” and chilli between the teeth, I can tell straight away that TONO is going to be somewhat special. But “special” is a too simplified word to describe the unique Peruvian dining experience here.

First, the menu isn’t categorized into your familiar territories like mains, appetizers or sharing plates. Everything looks Greek to me except for the English description, so probably the best (or safest) way is to start with the most recognizable or democratic dish of Peru called “Ceviche”, raw fish cured in a creamy marinade known as Tiger’s Milk. If any ceviche is missing of the seafood, chilli, lime and onions, you know it's not authentic.

Said to be the most conventional style found in almost every Peru household, the Clasico Ceviche, which is based in fish-broth Tiger's milk, metes out electrifying flavors of sweet, tangy and spicy. The Nikkei weaves a similar story but with raw yellowfin tuna, purple potato chips and a stronger umami taste due to hondashi and Mirin. 

From the ceviche to the Piqueos (sharing nibbling dishes), the dishes did what they are supposed to by perking up the palates with forthright flavors. Among the highlights: Jalea, an assorted plate of deep fried seafood, with salsa criollo and smoked chilli mayo. Solterito, an intensely flavorful pile of potato mash, Fava beans and deep-fried salted Peruvian corn kernels called Canchitas. Some call it a potato salad but it is more sophisticated than one and much tastier, of course.

But the more I eat, the more I realize that don't understand Peruvian cuisine. You've got Aguadito; long grain rice cooked in coriander and cumin soup with crispy fish that reminds of Indian or more precisely, Hainanese curry rice. Next was a plate of stir fried beef with tomatoes, onions and crispy potatoes, very much similar to a wok-fry beef dish in a Chinese restaurant. And the dark soy sauce, perfect to go with rice and taking that role here is Arroz Blanco, Peruvian-style garlic rice.

These beloved Peruvian specialties evoke a sense of deja vu and reflect the diverse influences of the immigrant communities (Spanish, Italians, Chinese, Japanese) on the Peruvian food culture. Who would have expected that the best Ceviche in Peru is made by a Cantonese chef? 

With such a brilliant combination of textures, flavors and colors across the dishes, it is not surprising to learn that TONO is the brainchild of Peruvian Chef Daniel Chafez, co-owner and chef of OLA Cocina de Mer at Marina Bay Financial Center.

Under the helm of executive Chef Mario Malvez, the team of Lima-trained chefs fly the flag of Peru high by delivering accomplished Peruvian dishes using sustainable ingredients, especially seafood.

Desserts such as Alfajores (think melting moments shortbread cookie sandwiches) and Combinado (vanilla rice pudding) belong to the conservative Latin American camp but the sugar levels are much reasonable and most importantly, they are tasty.

With the finest Peruvian cuisine, quality Pisco and cocktails, there's possibly one and only one rule that you must comply in this free-spirited, boisterous place--dance to the salsa music. #TONOmeansParty

Don't worry, I'm not going to judge you.

TONO Cevicheria
7 Fraser Street
#01-49/50 Duo Galleria
Singapore 189356
12pm-2.30pm (Mon-Fri)
6pm-10pm (Mon-Sat)
www.tono.com.sg

 

reade more... Résuméabuiyad

Canton Paradise @ Marina Bay Sands : New Outlet with All Day Quality Dim Sum and Cantonese Cuisines

Renowned for its high-quality Cantonese dishes, Canton Paradise has launched its sixth outlet at Marina Bay Sands, doling out all-day dimsum and Cantonese wok dishes that will attract diners of all ages.

We begun with the excellently baked BBQ Pork Pastry ($6.80/3pcs) which had the ideal ratio of flaky, crumbly pastry skin to sweet pork filling. Just as tasty as those pork pastres were the Crispy BBQ Honey Pork Bun ($2.40 each for min. 2pcs). They are similar to Tim Ho Wan's version but the outer crust is less sweet and overall less greasy. The Baked Cheese Tarts ($6.80/3pcs) had a delicious molten core though some might find the cheese flavor to be slightly weak. I felt that the price was steep for the size. 

From the Steamed Molten Salted Egg Yolk Custard Piggy Buns ($6.80/3 pcs) to the Steamed White Chocolate with Walnut Charcoal bun ($2.90/pc), Canton Paradise constantly reinvents itself to not only catch up with the era of instagrammable food but also ensure that they taste good.

For the latter, the buns were too thick and they could also pump up on the white chocolate filling. As a red bean lover, I was impressed by how a classic Chinese Red Bean Pastry($6.80/3 pcs) was elevated into an elegant handbag! The exterior is thin, crispy and flaky while the red bean paste was soft, sweet and not too dry.

This is an MBS-exclusive dish just like the Dried Sakura Shrimps with Scallion Oil Tofu ($13.80) that is made with mineral water. So silky soft was the texture that it could almost rival the tofus in Kyoto. I thought the aromatic dried Sakura shrimps were truly a clever way of enjoying tofu.

Made with Japanese Pearl and Thailand fragrant jasmine rice, the Handmade Meatball Congee ($9.80) is cooked to a thick  creamy density that you can no longer taste any grain-a testimony of vigilant watch over the temperature to ensure uniform consistency. What made this a standout from the usual Cantonese congees are the huge springy meatballs that are prepared fresh daily. I've never tasted meatballs as fresh and light as these.

Other highlights include the Crisp Fried Fish Skin With Salted Egg Yolk ($9.80), Steamed Rice Roll with Preserved Turnips Filling ($5.20) drizzled with Canton Paradise's secret blend of soy sauce as well as the Dried Shrimps Noodles. Imported exclusively from HK, the noodles are finer than usual and boasts a springy bite. Nonetheless, I wish the umami flavors of the dried shrimps were stronger.

Other highly popular dishes that have been on the menu since Day 1 includes the rich and fatty BBQ Pork Belly with Honey Sauce ($22.80), roasted four to five times over charcoal for a dark Caramelized exterior. Those who love fatty cuts will like this one as it is almost 95% fat with barely any meat (probably around the rims). The Double-boiled Superior Chicken Soup ($14.80) features the premium penny bun mushroom and kampong chicken thigh boiled for 7-8 hours.

The restaurant also serves typical Chinese desserts but Durian Pudding ($5.60), which is smooth and neither overly sweet nor jelat. Despite the premium location, the prices are truly a steal for the above average quality of the food. There's even a 50% discount for all congee, noodles and dimsum (excluding noodles with roast items) from 3pm-5pm on weekdays (except PH). I can't think of anywhere in MBS with a better deal than this.

2 Bayfront Ave Unit 01-02

The Shoppes @ +Marina Bay Sands Singapore 018972

Mon-Thur 10.30am-10.30pm

Fri-Sun, Eve of PH and PH: 10.30am-11pm

Tel: 6688 7052

Note: This is a media tasting

reade more... Résuméabuiyad

Colony @ Ritz-Carlton Singapore : 5-Tier Tingkat Afternoon Tea + Free Flow Desserts from The Patisserie

Mini Lobster Quiche

Yam Puff with Baby Abalone

Relish a taste of Singapore's culinary heritage with Colony's latest revamped afternoon tea featuring a 5 savoury dishes served in an exquisite ceramic tingkat. They are inspired by local Chinese and Western cuisine and are larger than the average cocktail canapés. Delicious highlights include the mini lobster quiche--savoury egg custard with chunky lobsters encrusted in a buttery flaky shell, as well as the Pumpkin Cake with Chilli crab sauce.

Just as you find yourself about half or three-quarters full, take a break and sip on the glass of Moet & Chandon Brut Imperial Champagne before you continue The Journey with free-flow desserts at The Patisserie. This is a section where you can discover some of the top-notched desserts in Singapore.

Most certainly not every dessert here is born equal but one cannot afford to miss the rich and decadent Chocolate Caramel Hazelnut Tart which crumbles into a gooey caramel as you fork your through. It's petit but successfully ambitious in congregating multiple textures and building depths in flavors.

Another hot favourite is the Taiwan Ice Cream Peanut Wrap which is made by wrapping freshly shaved peanut candy, taro ice cream and coriander all in thin yet fragrant crepe. Savoury, sweet, nutty and crunchy, there's a wonderful medley of textures and flavors here. Don't be surprise if your brain asks you to go for a second serving immediately after you take a bite. Any rational human being will do that. 

The ice cream section is yet another cave worthy of some exploration. The Chendol, Matcha and Strawberry which I've tried were not shy of their distinctive flavors, though some parts were slightly icy. Count in all the other signature scones, assorted miniatures, chocolate pralines, etc. and you know you have to save up your lunch calories for this. 

Priced at $49 per person, Colony's afternoon tea includes the Colony Tea, a custom blend of black and white Sumatran tea leaves from that comes with your choice of tea syrup enhancement such as French Rose or Lavender. 

Colony @ The Ritz-Carlton, Millenia Singapore

7 Raffles Ave, Singapore 039799

Tel 6434-5288

Available Mon-Sat 3.30pm-5.30pm 

http://www.ritzcarlton.com/en/hotels/singapore/dining/colony

reade more... Résuméabuiyad