I’m really excited that Chinese New Year is just less than two weeks away. It is the time where we get to catch up with our relatives and friends. And of course, the part that I’m looking forward to is eating lots of yummy food.

In recent years, more and more families are choosing to eat out because of convenience and ambience. There are also some that order Chinese New Year Takeaways from restaurants and hotels, to eat at the comfort of their homes. No matter where you are having your reunion dinner, I hope you will have a good time with your loved ones!

If you are still looking for a restaurant to celebrate the occasion, let me help you with some suggestions for Chinese New Year Dinner 2012.

Chin Huat Live Seafood

For a scrumptious seafood feast, go to Chin Huat at Sunset Way for their Chinese New Year Promotion. At $398++ for 10 persons, the set menu comes with Salmon Yu Sheng, Braised Shark’s Fin, Deep-fried Goby, Poached Live Prawns and Steamed Chicken.

105 Clementi Street 12
#01-30 Sunset Way Singapore
Tel: +65 6775 7348

Mandarin Court Chinese Restaurant

This Lunar New Year, Executive Chinese Chef Sunny Kong of Mandarin Court Chinese Restaurant has put together 10 different signature menus ranging from the $98++ per person menu (minimum 2 persons) – which features Salmon Yusheng, Braised Shark’s Fin, Steamed Sea Perch, and Braised Baby Abalone; to an extravagant $1,888++ meal for 10 persons, from 13 January to 6 February 2012.

From their Chinese New Year Takeaway menu, the prosperity Salmon Yusheng for 8-10 persons is available for $108, while the Pen Cai for 5-8 persons is $368.

333 Orchard Road Level 35
Orchard Wing Mandarin Orchard Singapore
Tel: +65 6831 6262

Man Fu Yuan

Over at Man Fu Yuan Intercontinental Hotel, there are 12 different options to cater to everyone’s tastes. The 6 course menu ($108++/pax) – with Yu Sheng, Shark’s Fin, Baby Abalone, Deep-Fried Sea Perch – is ideal for a family of 4.

Should you choose to celebrate your Chinese New Year Dinner Party at home, Man Fu Yuan also presents an attractive takeaway package which includes Pen Cai and Yu Sheng at $358 (DBS Credit Card promotion at $320).

80 Middle Road
2F Intercontinental Hotel
Tel: +65 6825 1062

Chinese New Year Eve, also known as Chu Xi: the day where families gather for reunion dinner.

Imperial treasure steamboat

What’s Chinese New Year’s Eve without steamboat?

On 22th Jan 2012, Imperial Treasure Steamboat at TripleOne Somerset has created special Chinese New Year set menus. For a family of 4, you can have the $328++ menu which comes with Lo Hei, Seafood, Prawns, Abalones, Scallops, Clams, and Desserts.

For those of you who are having an early reunion dinner celebration, the normal set menu for 4 persons is $168++.

111 Somerset Road, #02-21 TripleOne Somerset
Tel: +65 6732 8231

Keng Eng Kee Seafood

For a simple reunion dinner, head over to Keng Eng Kee Seafood Restaurant. There are two Chinese New Year Set Menus at $399 and $499 (for 10 pax). For smaller families, you can order from their Cze Char ala carte menu.

The last I checked, they are fully booked during Chinese New Year’s Eve.

Blk 124 Bukit Merah Lane 1
#01-136 Alexandra Village Singapore
Tel: +65 6272 1038

Paradise Inn

With 11 branches in Singapore, Paradise Inn is the ideal choice for your family reunion dinner. The casual dining restaurant serves good Chinese food at affordable prices.

23 Serangoon Central
#03-15 NEX Mall
Tel: +65 6634 4228

What’s there not to like about Chinese New Year when you get to eat traditional goodies like kueh bangkit, loveletters, pinapple tarts, peanut cookies, and bak kwa?

Yan Ting

One of my favourite Chinese restaurants in Singapore, Yan Ting at the St Regis is the place to go if money is no object.

Yan Ting presents several sumptuous set menus for Chinese New Year 2012. You can choose from the 8 course ($1088++/10pax) which has Salmon Yusheng, Braised Shark’s Fin Soup, Steamed Soon Hock, and Crispy Roasted Chicken; and the 9 course which has Double-boiled Shark’s Fin Soup, Pan-roasted Rack of Lamb, Crispy Peking Duck as the highlights.

There’s also the 6 course set menu at $98++/pax (min 2 persons) for smaller families. The Lunar New Year Dinner menus are available from 12th January to 6th February 2012.

29 Tanglin Road
The St Regis Singapore
Tel: +65 6506 6888

I’m a fan of Crystal Jade Group of Restaurants. Not only because they’re conveniently located in shopping malls, but because they offer consistently good Chinese food at reasonable prices.

Crystal Jade Golden Palace at Paragon is a modern restaurant, with a sexy and dark tone. Most Chinese restaurants are quite boring when it comes to the interior decor. Not Crystal Jade Golden Palace. It is definitely one of the most gorgeous Chinese restaurants that I’ve been to.

Prices are what you would expect from a good restaurant. However, dim sum during lunch is much more affordable. Most of the dim sum items are priced between $4.2 – 5.5 for a basket, which is very decent for a fine dining restaurant.

I was there with Beatrice and Velda for our dim sum outing, and we managed to try quite a few items on the menu.

We started with the usual Siew Mai ($5.2) and Har Gau ($5.2). They were quickly followed by Steamed Chicken Feet with black bean sauce ($4) and Deep-fried Mango Prawn Roll ($5). All of them were competent, but nothing to rave about.

I was looking forward to the Custard Buns ($4) so when it arrived on the table, I eagerly took a bite. They were not bad, but I’ve had better ones before, so Crystal Jade Palace’s rendition didn’t really impress me.

Both the Baked Egg Tarts ($4) and Char Siew Sou ($4.2) were decent, but again, nothing to write home about.

The dim sum at Crystal Jade Golden Palace are good, but they are not extraordinary. Don’t come here expecting an innovative meal, but come here if you want good and reliable dim sum at reasonable prices.

I can see myself coming back for dim sum during lunch because it has a nice ambience, and the central location makes it an ideal place for meet-ups. On weekends, it’s almost impossible to get a table without reservations, so make sure you call early in advance.

Singapore Food Blog Review
Crystal Jade Golden Palace
290 Orchard Road
#05-22 The Paragon
Tel: +65 6734 6866

Mon – Fri: 11.30am – 3.00pm, 6.00pm – 11.00pm
Sat: 11.00am – 3.00pm, 6.00pm – 11.00pm
Sun & Public Holiday: 10.30am – 3.00pm, 6.00pm – 11.00pm

For more recommendations, read my list of Dim Sum Places in Singapore

Si Chuan Dou Hua is one of the most well-known restaurants in Singapore for Sichuan and Cantonese Cuisine. When I heard that the chefs at Si Chuan Dou Hua have created a pretty affordable set menu with suckling pig as the highlight, I knew I had to make a trip down.

The Roast Suckling Pig Feast is priced at $258++ and $428++ for 6 persons and 10 persons respectively. Which makes it at just $50/pax for the 8 course meal after tax and service charge. I think it’s a really good deal, and you should go to Si Chuan Dou Hua Restaurant at Parkroyal on Kitchener Road before the promotion ends on 30 April.

We had the 8 course set meal for lunch, and needless to say, we couldn’t eat much for the rest of the day.

The Suckling Pig Feast included Barbecued Suckling Pig; Double-boiled Kampung Chicken with Conpoy and Superior Chinese Herbs; Deep-fried Fresh Prawns with Cereal; Steamed “Bading” Fish in Cantonese style; Braised Homemade Bean Curd with Spinach and Assorted Mushroom; Congee with Peanut, Dried Oyster and Dried Vegetable; and Homemade Bean Curd with Wolfberry.

We started with the star of the show. I believe the first picture says it all – ridiculously good Roast Suckling Pig. I couldn’t stop eating it. Next up, we had the Double-Boiled Kampung Chicken; it was comfort food for the soul. If you love homecook soup, you will definitely love this.

We proceeded with the Steamed Bading Fish. It was my first time seeing roasted pork used as an ingredient for steamed fish. And I have to say, somehow it blended in effortlessly to add an unique flavour to the fish.

Then we had Cereal Prawn; Braised Homemade Beancurd, and Sauteed Diced Pork. They were well-executed, but nothing to rave about. We wrapped up the meal with a bowl of Congee prepared in Supreme Stock, and the signature Si Chuan Dou Hua’s Bean Curd.

Si Chuan Dou Hua’s Roast Suckling Pig Feast is only available till 30 April. If you are not a glutton like me, Si Chuan Dou Hua has another smaller 6 course set menu priced at $48.80++/pax (minimum 2 persons to dine) which includes Combination of Roast Suckling Pig; Double-boiled Soup of the day; Baked Cod Fish with Banana Leaf; Stir-Fried Seasonal Vegetable; Fried Rice with Diced Barbecured Pork and Salted Egg; and Homemade Bean Curd.

Si Chuan Dou Hua currently has three branches at Parkroyal on Beach Road, UOB Plaza, and Parkroyal on Kitchener Road, but please note that the Roast Suckling Pig Feast is only available at Parkroyal on Kitchener Road.

Si Chuan Dou Hua
181 Kitchener Road
Level 3 Parkroyal on Kitchener Road
Tel: +65 6428 3170
Note: This was an invited media tasting.

Zi Char (also known as Zhi Char/Cze Char/Tze Char/Zhu Chao) is a term used to describe a wallet-friendly, home-style cuisine from a Chinese stall, which serves a variety of ala-carte dishes and leaves you spoiled for choice. Most zi char stalls are located in a non-restaurant setting like a coffee shop or a hawker centre. There are also some local seafood restaurants which have air-conditioned dining area.

Here are some of the best zi char restaurants located in the west of Singapore.

Big Eater

Much has been said about Big Eater’s KL-style hokkien mee and crabs. If you are looking for a place to eat in the Jurong West area, make a trip to Big Eater.

Blk 964 Jurong West St 91 #01-342
Tel: +65 6397 0480
Daily: 4pm – 2am

Chin Huat Live Seafood

Chin Huat Live Seafood at Sunset Way serves competent food at reasonable prices. Besides the usual zi char offerings, they also have other unique dishes like Wagyu Beef on the menu.

For people who are staying in the west, Chin Huat is a great place to have live seafood. And you can enjoy your zi char meal in the comfort of an air-conditioned restaurant.

105 Clementi Street 12
#01-30 Sunset Way Singapore
Tel: +65 6775 7348
Daily: 11.30am–2.30pm, 5.30pm–11pm

Fortune Seafood Restaurant

Another Zhi Char restaurant that we frequent is Fortune Seafood Steamboat restaurant along Bukit Timah Road. The no-frills restaurant is air-conditioned but we usually prefer to dine outside.

887 Bukit Timah Road Singapore
Tel: +65 6469 5957
Opening hours: 11am – 2.30pm
Dinner: 5pm – 11.30pm Daily

Ga Hock Seafood Restaurant

Despite its inaccessible location, Ga Hock Seafood Restaurant has a huge following; regulars will go all the way there for a good and satisfying meal. The cze char eatery is tucked at the back of a run-down coffee shop.

794 Upper Bukit Timah Road
Hup Choon Eating House
Tel: +65 6314 5725
Daily: 4pm – 11pm

Holland Village XO Fish Head Bee Hoon

Holland Village XO Fish Head Bee Hoon is famous for its namesake dish, but not everyone knows that they do an excellent har cheong gai (prawn paste chicken). We are going out on a limb to say that this is one of the best har cheong gai in Singapore.

Jumbo Coffee Hub at Blk 19A
Dover Crescent
Tel: +65 6778 3691
Daily: 11.30am–2pm, 5pm–11pm

Keng Eng Kee Seafood Restaurant

Located in a coffee shop at Alexandra Village, Keng Eng Kee Seafood Restaurant is one of the most popular zi char restaurants in the neighbourhood. Prices have increased quite a bit over the years, but the food in general is still pretty good. Even though it is crowded during dinner every night, the kitchen is extremely efficient and you don’t have to wait long for the food.

Blk 124 Bukit Merah Lane 1
#01-136 Alexandra Village Singapore
Tel: +65 6272 1038
Daily: 11.30am –2pm, 5pm–11pm

Kimly Seafood

Kimly Seafood Restaurant is a tze char chain with many outlets around the island. It is one of the zi char places that we go to when we feel like having a simple and fuss-free meal.

Blk 346 Jurong East Street 31
Daily: 2pm – 1am

Master Crab Seafood Restaurant

Crab-lovers must go to Master Crab Seafood Restaurant which serves a fantastic salted egg yolk crab. Besides the branch at Ghim Moh Road, Master Crab also has several branches in Singapore.

Blk 19 Ghim Moh Road #01-229
Tel: +65 6314 1868
Daily: 5pm – 10.30pm

Two Chefs Eating House

Two Chefs Eating Place is a familiar name for most as it is well-publicised in the media. Most of the dishes are decent, but nothing to shout home about. However, we will return just for the awesome Butter Pork Ribs.

Blk 116 Commonwealth Cresent #01-129
Tel: 6472 5361
Mon: 5pm – 11.30pm
Tue to Sun: 11.45am–2.30pm, 5pm–11.30pm

Li Bai Cantonese Restaurant at Sheraton Towers Singapore is renowned for its exquisite Cantonese cuisine. I have tried most of the dim sum places in town, but for some reason, I have never been to Li Bai. When my friends asked me to suggest a place for brunch, I immediately replied: let’s go to Li Bai.

For appetisers, you might want to consider the deep-fried crispy cuttlefish ($8), roast pork and roast duck ($10), and drunken chicken with jellyfish ($8). We couldn’t resist, so we got all of them to start.

I was disappointed that they did not have my favourite salted egg yolk custard bun on the menu, but the presence of baked barbecued pork pastry ($4.80 for 3 pieces) helped to soften the blow.

We also had steamed shrimp dumplings with bamboo shoot ($7.20 for 4 pieces), xiaolongbao with pork and crabmeat ($5.40 for 3 pieces). stir-fried radish cake ($6.80), deep-fried crispy prawn with mango ($6.90 for 3 pieces), baked mini egg tarts ($3.60 for 3 pieces), steamed crystal dumplings ($4.80 for 3 pieces), and deep-fried scallop rolls ($6.60). Everything was well-executed.

All in all, Li Bai Cantonese Restaurant has competent dim sum. Don’t come here expecting life-changing siew mai and har gau, but come here if you want consistent good Chinese food.

Li Bai Cantonese Restaurant
39 Scotts Road
GF Sheraton Towers
Tel: +65 6839 5623
Mon to Sat: 11.30am – 2.30pm, 6.30pm – 10.30pm
Sun: 10.30am – 2.30pm, 6.30pm – 10.30pm

For more recommendations, read my list of Best Dim Sum Restaurants in Singapore

Jiang-Nan Chun at Four Seasons is known for serving classic Cantonese cuisine in a luxurious setting, and while I’d been meaning to venture there for a meal, it took me until recently to do so.

The new Chinese executive Chef Alan Chan used to be from Crystal Jade Dining IN, and since joining Jiang-Nan Chun, he has introduced a new menu. It is evident that he is adamant to make his mark on the restaurant. The food that we had were well-executed using traditional cooking techniques, with a slightly modern twist.

We started our meal in the best possible way, with a gorgeous Peking duck ($72 for whole duck) enfolded within an incredibly thin pancake wrap made of spinach.

The roasted platter – comprising roasted duck ($24), crispy pork belly ($16) and char siew ($20) – was also delightful, and though the char siew was only decent, the roasted pork belly and duck rocked my world.

Next up, we had a dim sum platter of steamed pork dumpling with baby abalone; steamed scallop and cod with truffle oil; baked flaky pork pastry with bacon; steamed pork dumpling in spicy vinegar sauce; custard bun with salted egg yolk; steamed lobster and shrimp dumpling; steamed mushroom vegetable dumpling; and deep-fried pastry with salted egg and curry powder.

While everything was absolutely perfectly prepared, my favourite was without a doubt, the custard buns with salted egg yolk. Jiang-Nan Chun’s rendition is one of the better ones that I’ve had, and I definitely adding it into my list of best custard buns in Singapore.

The other dim sum that caught my attention was the deep-fried pastry with salted egg, mushroom, and curry powder. Although it was not the best dim sum on the table, I thought that the use of curry powder was interesting.

For main courses, we had simmered fillet of star garoupa with beancurd skin, wok-fried lobster with chorizo and eggplant, a double-boiled sakura chicken soup and a braised beef cheek with red vinaigrette, topped with gold foil.

By the time the crispy noodles with truffle shavings was served, I was stuffed to the brim, and regrettably, I only took a few bites.

I am sure I don’t have to explain much, but in case you are still wondering, the meal that we had at Jiang-Nan Chun was excellent, and I think you should definitely go there soon for a nice dinner.

Jiang-Nan Chun
190 Orchard Boulevard
Four Seasons Hotel
Tel: +65 6831 7220
Mon to Fri: 11.30am – 2.30pm, 6pm – 10.30pm
Sat & Sun (Dim Sum Brunch): 11am – 1pm, 1.30pm – 3pm

Note: This was an invited media tasting.

Chef Sam Leong needs no introduction. He is one of the most famous local chefs in Singapore, and he has an impressive list of accolades which includes being named the Chef of the Year at the Hospitality Asia Platinum Award in 2006 and 2007, and Asian Cuisine Chef of the Year (2009) by the World Gourmet Summit. After leaving Tung Lok Group, he has joined Resorts World Sentosa to open Forest Restaurant, which serves Chinese cuisine with a Western approach (in terms of food presentation).

The restaurant’s interior design is inspired by the lush tropical rain forests, and it is definitely one of the most stunning Chinese restaurants in Singapore.

At Forest, Chef Leong acts as a consultant, and besides providing guidance for the cuisine and menu planning of the restaurant, he also conducts cooking classes with his wife, Forest. He has launched a special culinary class combined with a four-course set lunch. This means to say you can have a nice lunch at the restaurant, and then move on to the culinary class in the beautiful state-of-the-art show kitchen to learn some tips from Chef Leong.

If you just want to enjoy a leisure lunch, Forest’s four course Winter Set Lunch Menu is $48++. For those who are keen to have the full experience, the cooking class with four course lunch is $160 nett per person.

Our luncheon started with a simple, but delicious Steamed Egg Chawanmushi with Hokkaido Scallop.

Next, we had the Deep-fried Seabass with Nyonya chilli sauce. The fish is steamed, then deep-fried in 360 degree Celsius hot oil. The seabass had the perfect crisp, and it was paired flawlessly with the spicy and flavourful Nyonya chilli sauce.

Following which, we had the Wok-fried Pearl Rice with Minced Beef. The wok-hei of the fried pearl rice and the aroma of the homemade XO chilli sauce combine effortlessly. Our only grouse was the excessive use of rice crisp.

The four course menu ends with a simple and refreshing Chilled Lemon Grass Jello with Thai sweet mango, young coconut and wolfberries.

After finishing lunch, head over to the beautiful kitchen showroom and learn culinary tips from Chef Leong and his wife, who will be demonstrating some of their signature dishes.

The cooking Class (capped to maximum of ten guests) with four-course set lunch at Forest costs S$160 nett per person and is available every Tuesday, Thursday and Saturday (depending on demand, please call the restaurant to check the schedule). Lunch will be served from 1pm-2pm and the culinary masterclass is conducted between 2pm to 4pm.

Forest Restaurant
8 Sentosa Gateway
Level 1 Equarius Hotel
Resorts World Sentosa
Tel: +65 6577 7788
Daily: 12pm – 2.30pm, 6pm – 10.30pm
Sunday Brunch: 11.30am – 4pm
Note: This was an invited media tasting.

Singapore is a food paradise and there are many thing to eat on our little island. One of them is definitely live seafood. Whether you are looking for a restaurant to celebrate Chinese New Year or satisfy your seafood cravings, below you can check out 10 of the best seafood restaurants in Singapore.

Where to have seafood in Singapore? Read on to find out.

Chin Huat Live Seafood

Chin Huat Live Seafood at Sunset Way serves competent food at reasonable prices. Besides the usual zi char fare, they also offer a great variety of exotic seafood. A good spot for live seafood if you are in the west of Singapore. Their Lunar New Year menu starts from $398++ for 10 persons.

105 Clementi Street 12
#01-30 Sunset Way Singapore
Tel: +65 6775 7348
Daily: 11.30am – 2.30pm, 5.30pm – 11pm

Jumbo Seafood

This is one of the most famous seafood restaurants in Singapore. Locals and tourists frequent Jumbo Seafood, and reservations are usually required in advance, especially if you are dining a big group.

The Chinese-style seafood restaurant chain is known for its signature dishes such as the famous chilli crab with deep fried mantou, salted egg yolk prawns, crispy baby squids, and mee goreng.

1206 East Coast Parkway
#01-07/08 East Coast Seafood Centre
Tel: +65 6442 3435
Daily: 5pm – 12mn

Long Beach Seafood Restaurant

The creator of the original black pepper crab, Long Beach Seafood Restaurant currently has five outlets in Singapore. It is a place where locals go for seafood, and it serves a wide variety of seafood from all over the world such as Canadian Dungeness crab, tiger sea mantis and Norwegian rose gold crab.

26 Jalan Benaan Kapal
Kallang Park
Tel: +65 6344 7722
Daily: 11am – 3pm, 5pm – 1.15am

Mellben Seafood restaurant

The long queue at Mellben Seafood Restaurant is a testament to its popularity. During peak hours, you can find diners feasting on the signature claypot crab bee hoon. Also worth trying is the sensational butter crab.

232 Ang Mo Kio Avenue 3
#01-1222
Tel: +65 6285 6762
Daily: 4.30pm – 11.30pm

Ming Kee Live Seafood

The old saying goes if a restaurant is full of locals, then you have chosen wisely. Ming Kee Live Seafood belongs under this category. Tucked among a busy row of restaurants and eateries on Macpherson Road, they are known for serving good and fresh seafood at decent prices.

Some of the must-try items on the menu include Triple Cooked Bee Hoon Crab and Guinness Pork Ribs. I’d definitely recommend Ming Kee Live Seafood for your Chinese New Year dinner celebration.

556 Macpherson Road Singapore
Tel: +65 6747 4075
Daily: 12pm – 2pm, 5pm – 11pm

No Signboard Seafood

When readers ask me where to eat seafood in Singapore, I will always recommend No Signboard Seafood. I like to bring overseas friends who are visiting to No Signboard to indulge in a good meal. I have been to their different branches, but I always return to the original outlet at Geylang Road.

414 Geylang Road
Tel: +65 6842 3415
Daily: 12pm – 1am

Palm Beach Seafood Restaurant

If you are looking for splendid views and good seafood, Palm Beach’s got it all. The overall experience is much appreciated by a clientèle that includes a lot of tourists – partly due to its excellent location at One Fullerton – but this is no tourist trap.

Palm Beach is one of the oldest seafood restaurants in Singapore, and they have been serving good and fresh seafood to discerning guests for many years. This is a good option for entertaining clients over a scrumptious seafood dinner.

1 Fullerton Road
#01-09 One Fullerton
Tel: +65 6227 2332
Daily: 12pm – 2.30pm, 5.30pm – 11pm

Red House Seafood Restaurant

Another popular seafood place is Red House Seafood Restaurant. Its main outlet at East Coast Seafood Centre is massive and can easily house five hundred guests, while the other branch at Robertson Quay has a slightly more up-scale interior and caters to the expats living in the area.

1204 East Coast Parkway
#01-05 East Coast Seafood Centre
Tel: +65 6442 3112
Mon to Fri: 12am – 11.30pm
Sat & Sun: 11am – 11.30pm

Seafood Paradise

This seafood restaurant by the Paradise Group is a Chinese seafood restaurant that serves local favourites and quality seafood dishes. People who love choices will have a field day at Seafood Paradise.

The restaurant is currently having a crab fest promotion (only at the Defu Lane outlet) where you can enjoy 30% off crabs on every Tuesday.

91 Defu Lane
10 Swee Hin Building
Tel: +65 6487 2429
Daily: 11.30am – 2.30pm, 5.30pm – 11pm

Tung Lok Seafood Restaurant

Seafood restaurants are aplenty in Singapore, but it is considerably harder to find one that serves consistently good seafood at affordable prices. Tung Lok Seafood specialises in the best of Singapore-style seafood prepared with the quality and standards synonymous with the Tung Lok brand.

Other than the outlet at East Coast Recreation Centre, you can also find Tung Lok Seafood in town. It is conveniently located at the top of Orchard Central, making it an ideal place for gatherings.

181 Orchard Road
#11-05 Orchard Central
Tel: +65 6834 4888
Mon to Sat: 11.30am – 3pm, 6.30pm – 10.30pm
Sun: 10am – 3pm, 6pm – 10.30pm

Even though I have been to Ritz-Carlton Singapore many times, for some reason, I never had the chance to eat at Summer Pavilion, the luxe hotel’s Chinese restaurant. So, when I was there for a staycation recently, I made a reservation to drop by for lunch to sample some of their signature Cantonese dishes.

There are quite a few choices on its dim sum menu. You can find the usual Steamed Prawn Dumpling ($5.20 for 4), Steamed Pork Dumpling ($5.20 for 4), but there are also exquisite options such as a Dumpling with abalone ($15.80/pax), and Deep-fried Seafood Roll ($2.20/piece) with scallop, prawn and coral clam. Beyond the dim sum menu is a comprehensive list of chef’s specialities on the ala carte menu, with many dishes listed under each category.

We started off with the Barbecued Combination Platter ($30 for small). While the chicken and duck were good, the clear favourite for us was the delicious and juicy char siew.

The Baked Egg Tarts ($4.20 for 3) while decent, were not worth the calories. The Deep-fried Lobster Puff ($2.50) was also unremarkable.

Here, the classic Barbecued Pork Bun was given a twist with the addition of chunks of preserved vegetable. The taste was subtle, but it added a different dimension to the otherwise ordinary bun. If you like preserved vegetable, you must try Summer Pavilion’s Steamed BBQ Pork Bun ($4.50 for 3) because it is not everyday that we find renditions with preserved vegetable and onion. Unique for sure, and worth ordering.

The Doubled-boiled Clear Lobster Soup ($16/pax) with vermicelli and pine mushroom was a winner. another that won our hearts was the Baked Marinated Silver Cod fish ($20/pax), which came complete with a lovely champagne sauce.

We were greeted by a sizzling claypot as the staff brought the Braised Sea Perch and Egg Plant with Sze Chuan sauce ($8) to our table. This was followed by the beautiful Steamed Zucchini Flower ($13) stuffed with prawn, chicken and mushroom.

For the Steamed Bamboo Clams with golden mushroom, we were served two renditions – one with black bean sauce, and the other cooked with minced garlic. We thought that the black bean sauce was too overwhelming and it covered the taste of the clams. We preferred the minced garlic version, which brought out the freshness of the clams. It was fresh, succulent and bursting with flavours.

There were also some misses, such as the dry and flavourless Wok-fried Fillet of Beef; and the Poached Fish Noodle Soup with Lobster ($12/pax) which did not hit the spot.

All in all, it was a delightful meal, and if you are thinking of where to go for Chinese New Year Dinner, Summer Pavilion at Ritz-Carlton Singapore should be at the top of your list.

Auspicious lunch and dinner set menus will be available for Chinese New Year. If money is no object, go for the Platinum seven-course menu ($2288 for eight guests). The restaurant will also be serving traditional pen cai (available from $360 for four).

Summer Pavilion
7 Raffles Avenue
Ritz-Carlton Singapore
Tel: +65 6337 8888
Daily: 11.30am – 2.30pm, 6.30pm – 10.30pm
Note: This was an invited media tasting.

Whether you are looking for a restaurant to have reunion dinner with your family, or lo-hei with your friends and colleagues, here are some suggestions for Chinese New Year Dinner 2013.

Wishing everyone a happy Chinese New Year with your family and loved ones.

Canton Paradise

If the crowds at meal times are anything to go by, Canton Paradise is already very popular. It is not surprising, given that the restaurant chain focuses on the mass-market by offering decent Chinese food at affordable prices. The Lunar New Year menu here starts from $168 for a family of four, while you can also get their fortune pot (pen cai) for $198.

1 Vista Exchange Green
#B1-45/46 The Star Vista
Tel: +65 6694 2915
Mon to Fri: 11am – 10pm
Sat & Sun: 10.30am – 10pm

Checkers Brasserie

Have your reunion dinner at Checkers Brasserie on Chinese New Year’s Eve and begin the feast with the Prosperity Yu Sheng, before having a serving of Mini Buddha jump over the wall. That is not all. The spread also includes Peking duck, roast pork, Japanese sashimi and sushi. The Chinese New Year Reunion Dinner Buffet is available on 9 February 2013, at $88++/pax.

581 Orchard Road
Hilton Hotel Singapore
Tel: +65 6730 3390

Forest Restaurant

With a tropical rain forest inspired interior, Chef Sam Leong’s Forest Restaurant at Resorts World Sentosa is one of the most stunning Chinese restaurants in Singapore.

Forest is introducing two reunion set dinners starting from $168++/pax and a 7 course Reunion Deluxe Tasting Menu at $888++/pax which comprises mains like Braised Bird Nest with crab meat and roe, and Braised 10 Head Dry Abalone with sautéed vegetable and truffle oil.

8 Sentosa Gateway
Level 1 Equarius Hotel
Resorts World Sentosa
Tel: +65 6577 7788
Daily: 12pm – 2.30pm, 6pm – 10.30pm

Imperial Treasure Fine Chinese Cuisine

The Imperial Treasure name is synonymous with good quality and consistently good Chinese food. The prices may be steep, but the high standard food, the friendly service make a meal at Imperial Treasure’s flagship outlet in Marina Bay Sands so reasonable.

The restaurant has prepared 9 different Lunar New Year set menus, and they are priced at $668++ for four, to $1288++ for ten.

10 Bayfront Avenue
#L2-04 Marina Bay Sands
Tel: +65 6681 6680
Mon to Sat: 11.30am – 10.30pm
Sun: 11am – 11.30pm

Majestic Bay Seafood Restaurant

Located by the waterfront at Gardens by the Bay, Majestic Bay Seafood Restaurant has one of the best spots in town. The new seafood restaurant by Chef Yong Bing Ngen showcases popular Singaporean classic dishes such as the chilli crab, black pepper crab and peking duck, but what you must not miss is the signature ‘kopi’ crab which is prepared with a special sauce made from a blend of 3 different coffee beans.

Besides having seven different Chinese New Year set menus (from $388++ for four), Majestic Bay Seafood Restaurant also has an eight course vegetarian set menu ($60++/pax) for this special occasion.

18 Marina Gardens Drive
#01-10 Flower Dome, Gardens by the Bay
Tel: +65 6604 6604
Daily: 12pm – 2.30pm, 5.45pm – 10pm

Peach Garden

The splendid view from level 33 makes Peach Garden at OCBC Centre an excellent option should you choose to dine out for reunion dinner. The basic Lunar New Year menu – which includes salmon yusheng, shark’s fin with crab meat, deep-fried sea perch, braised dried oyster – is available at $88++/pax (minimum two diners).

65 Chulia Street
#33-01 OCBC Centre, Singapore
Tel: +65 6535 7833
Mon to Sat: 11.30am – 2.30pm, 6pm – 10pm
Sun & PH: 10.30am – 3pm, 6pm – 10pm

Summer Pavilion

This Chinese restaurant at Ritz-Carlton Singapore seems to have the right formula – refined Cantonese cuisine served in a classy interior. Summer Pavilion has a platinum 7 course menu ($2288 for eight pax), and it is also offering the traditional pen cai at $360 (for four pax).

7 Raffles Avenue
Ritz-Carlton Singapore
Tel: +65 6337 8888
Daily: 11.30am – 2.30pm, 6.30pm – 10.30pm

Shin Yeh

Shin Yeh, the famous restaurant from Taiwan, is another place that you can consider for your Chinese New Year reunion dinner. The 8 course set menu starts from $148++ for four guests and goes up to $498++ for a table of ten

177 River Valley Road
#02-19 Liang Court
Tel: +65 6338 7337
Daily: 11.30am – 2.30pm, 6pm – 10.30pm

Szechuan Court

Over at Szechuan Court. the chef has specially created a collection of Chinese New Year signatures and seven set menus. The Gong Xi Fa Cai set ($288++) – a 8 course menu featuring Salmon Yusheng and Crispy Canadian Scallop – is good for a family of four. For a big group, the Fortune Set ($888++) is a massive 10 course menu that can feed a table of ten and some of the highlights are Crispy Tiger Prawn, Steamed Turbot Fish, and Traditional Roast Duck.

80 Bras Basah Road
Level 2 Fairmont Singapore
Tel: +65 6431 6156
Weekday: 12pm – 2.30pm, 6.30pm – 10.30pm
Weekend: 12pm – 3pm, 6.30pm – 10.30pm

Yu Cuisine

Regulars to Marina Bay Sands will definitely notice Yu Cuisine, a modern Chinese seafood restaurant and champagne bar which has an outstanding blue and silver decor. If you are planning to splurge on the Chinese New Year reunion dinner, this is the place in town to do it.

For Chinese New Year 2013, Yu Cuisine has a 6 course menu ($468++ for four pax) featuring Yu Sheng, shark’s fin, abalone with sea cucumber and tiger king prawn.

10 Bayfront Avenue
#B1-07/08/09 & #L1-82 Marina Bay Sands
Tel: +65 6871 4135
Sun to Thu: 11am – 11pm
Fri & Sun: 11am – 12midnight

For more recommendations, read my guide to Singapore’s Top 10 Seafood Restaurants.

Szdechuan Court is known for serving good Szechuan and Cantonese cuisine, and its location at level three of Fairmont Singapore makes it the perfect place to have a nice meal with family and friends, or to host a business luncheon in an elegant and upmarket setting.

To celebrate Chinese New Year, the chef has specially created several set menus, and we had the good fortune to sample some of his signature dishes.

We started with lo-hei, the tossing of yusheng (raw fish salad which comprise crispy eel, salmon, abalone and lobster), a Chinese New Year ritual in Singapore.

There were classic dishes on the menu including Braised Whole Abalone with mushroom and dried oysters with broccoli, and Sweet and Sour Pork Spare Ribs topped with diced capsicums and pineapples.

The Three Treasures Double Boiled Cordyceps Flower Soup – with mini abalone followed shortly after. It was a simple and comforting soup – the kind which you can have everyday and not get sick of it.

The Crispy Tiger Prawns coated with mild spicy mayonnaise was also very good. In fact, I almost suspected that the chef coated the prawns with heroin, that made them so addictive.

The signature Deep-fried Turbot was the highlight of our meal. The fish, with a superior coriander soy sauce, had a shattering crisp, and we thoroughly enjoyed it. We ended our feast with a Pandan Nian Gao topped with coconut flakes.

For Chinese New Year 2013, the chefs at Szechuan Court have specially created a collection of Chinese New Year signatures and seven set menus such as the Gong Xi Fa Cai set ($288++) a 8 course menu for a family of four and the Fortune Set ($888++), a massive 10 course menu for a table of ten.

Szechuan Court & Kitchen
80 Bras Basah Road
Level 3 Fairmont Singapore
Tel: +65 6431 6156
Daily: 12pm – 2.30pm, 6.30pm – 10.30pm
Note: This was an invited media tasting.

Advertorial

Updated on 27 Apr 2014: LÈ Restaurant is no longer in operations.

Regulars will know that I am a huge fan of Paradise Group. It is really inspiring to see how a small Chinese seafood restaurant at Defu Lane has evolved and expanded to a restaurant empire within such a short span of time.

LÈ Restaurant & Bar at Suntec City is Paradise Group’s latest venture – and its biggest project till date, spanning over 10,000 square feet – consisting of a trendy bar, contemporary restaurant which faces the open kitchen, and eight classy private dining rooms. LÈ offers a complete dining experience where you can indulge in pre-dinner cocktails and tapas, before having a delectable dinner at the restaurant. After the meal, relax at the lounge over post-dinner digestifs till late.

If I were to sum up LÈ Restaurant & Bar in a paragraph, it would be this: polished and well-furnished interior decorations; attentive and genuine service from the eloquent and smartly-dressed staff; unconventional and ingeniously concocted cocktails at the swanky bar and lounge; tantalising modern and refined Chinese cuisine; stylish and sensuous music and lighting – LÈ takes pride in delivering even the tiniest details for an immaculate experience. It is very sexy and it makes you feel alive.

Here are some of the highlights of some of the signature dishes at LÈ Restaurant & Bar.

We started with cocktails and tapas at the bar. While you can find the classic cocktails (S$20 – S$28) like mojito and martini, what you must not miss is the list of LÈ’s Asian-inspired signature house cocktails. There are many brilliant concoctions such as the LÈ Special (S$22), a cocktail inspired by ice kacang; and Little Nonya (S$22), a combination of bombay sapphire east gin with fresh laksa leaf. Surely something you cannot get anywhere else.

There is also a wide range of Asian-style tapas which go very well with the house cocktails. Interesting options include Baked Escargot with Parmesan Pastry (S$9), Chilli Crab Kuey Pie Tie (S$15), Braised Cherry Foie Gras (S$26), and my favourite Mantou Burger with Braised USDA Prime Beef (S$16).

LÈ is having a 1-for-1 cocktail promotion (excluding house cocktails) till 31 October. On Wednesday, Thursday and Friday nights, DJs will be spinning upbeat groove tunes at the bar. So, if you are looking for a place to unwind and have some drinks and snacks after work, LÈ is the undisputed destination.

Upon stepping in to the main dining hall, you will find yourself in a voguish and grand space which feels more like an upmarket chi-chi Western restaurant rather than a Chinese restaurant. Another point that is worth mentioning is LÈ has a team of international service crew, all of them are well-trained and speak frequent English. No other Chinese restaurants in the market have hit this standard, and your benchmark of Chinese restaurants will never be the same again.

LÈ offers many popular, well-executed and straightforward dishes that you might expect from a good Chinese restaurant. But what sets them apart, however, is their effort to push the boundaries of Chinese cuisine to a new high. LÈ’s menu offers many novel creations, and there is a strong emphasise on table side service as it creates an intimate dining experience for the guests.

One of our favourite dishes was the Coral Trout Poached in Lobster Broth (S$16 per 100g, S$28 for the broth) with a whole filleted coral trout freshly and lightly poached right before our eyes. While the lobster broth was intense and robust in flavours, it did not overwhelm and mask the freshness of the fish. If any, it was beautifully balanced – the separate sweetness of the fish and lobster broth was so unpredictably yet so impressively complementary that we emptied our soup bowls almost instantaneously.

Another dish that was served ala table side style was the Pan-Seared Grade 9 Australian Wagyu (S$160 for 200g, S$240 for 300g). The beef on its own was fantastic, but the addition of truffle oil and lemon zest sea salt elevated and brought out the flavours of the beef; every bit was a joy to eat and gave every reasons to order this dish again on my next visit.

The piece de resistance was LÈ’s Dirty Duck (S$38 for half, S$68 for whole). Instead of the ubiquitous Peking Duck, LÈ serves an interpretation by stewing the duck in a special blend of spices, then flash-fried till crispy. The Dirty Duck was shredded tableside by the skilful staff, then wrapped with cucumber, Hoisin sauce and basil in homemade scallion crepes. If you love Peking Duck, you must try the Dirty Duck because it is a fascinating re-invention of the classic Chinese favourite. Simply put, I would not dine at LÈ without ordering this dish.

To round up the meal, try the Stir-fried Angel Hair with Dried Japanese Ebi (S$28/S$42) with assorted seafood in truffle oil. It had a good balance of Chinese and Western cooking styles and ingredients. On one hand, foreigners would not be intimated to try it as it is primarily a European-originated dish. While on the other hand, it is very similar to fried bee hoon, which most Chinese are familiar with. The addition of fried sakura ebi also completes the dish with just the right touch of sweetness.

Among the options on the dessert menu, you will be tempted by the Layered Durian Crepe (S$8/pax), Candied Strawberry (S$4/pax, min 3 orders) with candy floss, but we recommend the Sweet Temptation (S$13/pax) which is essentially a dessert platter of Yakult and Sesame Pudding, Avocado Puree with coffee ice cream, Chilled Mango Puree with Sago, and fruits.

LÈ Restaurant & Bar is, without a doubt, one of the most spectacular Chinese restaurants in Singapore. While concepts like LÈ are common in Western countries, it is the first-of-its-kind in Singapore, and it is indeed enthralling that Paradise Group has created LÈ. Bold and innovative, this is one destination that offers a uniquely complete dining experience which no other Chinese restaurants in town can match up to. I have no doubt that it is set to redefine the high-end Chinese dining spectrum in Singapore.

It is the kind of place where I would bring my partner to for a special date or to celebrate an important occasion. If you love Chinese food, and have always lamented the fact that most Chinese restaurants are more than predictable and have nothing exhilarating to offer, I say with confidence that LÈ fills the gap very nicely and is your definite answer.

If you need any more reason to go there, LÈ is currently having an opening promotion of 30% off total bill, valid till 30 September.

LÈ Restaurant & Bar
#02-314 Suntec City Mall (Convention Centre)
3 Temasek Boulevard
Tel: +65 6338 8775
Restaurant Lunch: 11.30am to 3pm daily
Restaurant Dinner: 6pm to 10.30pm daily
Bar: 3pm to 11pm (Sun to Thu), 3pm to 12mn (Fri & Sat)
Nearest Station: City Hall, Esplanade

A steward in the local dining scene, Wah Lok Cantonese Restaurant at Carlton Hotel Singapore went through a major renovation last year and now sports a new modern interior with matte-finish stone wall and brass metal accents.

Wah Lok is one of the most popular spots in town for dim sum and its refined Cantonese cuisine. It features classic items such as Baked Mini Egg Tart, Steamed Glutinous Rice and Baked Custard Bun. My personal favourite is their Baked Barbecued Pork Buns – it is as good, if not better, than the ones that I have had in Hong Kong.

The talented dim sum chef Yiu Cheuk Yin at Wah Lok has also created several new items that you should look out for. Deep-fried Crabmeat & Scallop Balls with Chilli Sauce, Deep-fried Rolls with Seafood & Sea Cucumber, and Steamed Vegetarian Beancurd Skin Rolls are some of the new dim sum that will make you return to Wah Lok again and again.

Chilled Foie Gras & Whole Abalone

Besides dim sum, what I really want to share with you is Wah Lok’s offering of signature dishes with an emphasis on premium, fresh, live seafood like Australian King Crab, Snow Crab, Alaskan Crab, Live Abalone, and Bird’s Nest with Crab Claw in Clear Superior Soup.

Be it a formal business luncheon with associates, or a family gathering for yum cha on the weekends, Wah Lok Cantonese Restaurant at Carlton Hotel is the to-go place. The dining space is modern and stylish, and the food is always prepared to a very high standard and consistently good. It is a place where you know you will always have an excellent meal.

Wah Lok Cantonese Restaurant
Level 2 Carlton Hotel Singapore
76 Bras Basah Road
Tel: +65 6311 8188
Mon to Sat: 11.30am – 2.30pm, 6.30pm – 10.30pm
Sun & PH: 11am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: City Hall
www.carltonhotel.sg/wahlok.html
www.facebook.com/CarltonHotelSG

This post is sponsored by Carlton Hotel Singapore. 

Din Tai Fung – a household name in Singapore since 2003 – is a popular favourite among locals and visitors alike. Talk about xiao long bao and we all think of Din Tai Fung’s legacy. But more than the little steamed dumplings, all 18 branches around the island sees a perpetual queue, and is the best testament to its consistently good and affordable Chinese food made of premium quality of ingredients.

Photo credit: Din Tai Fung Singapore

Among the 18 locations Paragon’s outlet is the flagship restaurant and it showcases three VIP rooms that can be expanded to accommodate up to 30 diners. It is the perfect venue to celebrate your Chinese New Year reunion dinner with your family and loved ones.

Almost every dish on the menu is good enough to be called a signature, but in this installation, we bring to you the bests of Din Tai Fung (www.DinTaiFung.com.sg), and their Chinese New Year specials to usher in the year of Horse.

We are also giving away 3 sets of S$120 Din Tai Fung dining vouchers and Salmon Prosperity Yusheng (each set worth $168.80), read on to find out how you can win them!

Photo credit: Din Tai Fung Singapore

Lo-hei is a meaningful activity on Ren Ri (the birthday of mankind) on the 7th day of the Lunar New Year (6 Feb 2014), so why not head down to Din Tai Fung tomorrow and do a prosperous toss with the Salmon Prosperity Yu Sheng (S$28.80 for standard, and S$48.80 for deluxe) with your loved ones. After all, what is Chinese New Year without a round of lo-hei and shouting out all the wishes we have? We love Din Tai Fung’s version for its inclusion of crispy yam strips, natural jellyfish, Tian Jin roasted chestnuts and topped with homemade sweet and tangy plum sauce. For something more luxurious, go for Din Tai Fung’s Abalone Fortune Yu Sheng (S$68.80).

Din Tai Fung is synonymous with xiao long baos (steamed pork dumplings). What makes Din Tai Fung’s Steamed Pork Dumplings (S$7.30 for 6 pieces, S$9.80 for 10 pieces) so good – other than its delightfully rich broth, tender and succulent skin, and premium pork filling – is its consistency. No matter which branch you go to, no matter what time you order, every xiao long bao comes with a minimum of 18 intricate folds, and is always excellent like a work of art.

Photo credit: Din Tai Fung Singapore

Each Xiao Long Bao undergoes 6 precise preparatory stages before it is presented to you. Having at least 18 folds on each xiao long bao gives the dumpling the right texture and also helps the skin to hold the generous broth and filling.

Photo credit: Din Tai Fung Singapore

A worthy variation is the Truffle Xiao Long Bao (S$4 for 1 piece, S$19.80 for 5 pieces, $38 for 10 pieces). Nothing quite like biting into a piping hot dumpling that explodes with the aroma and distinct flavour of fresh truffles! We suggest doing without the ginger and condiments – eat it on its own, because it is that good on its own.

No meal at Din Tai Fung is complete without their signature appetisers. Whet your appetite with the Oriental Salad with Special Vinegar Dressing (S$3.80), or more affectionately known as the signature Xiao Cai – a simple mix of beansprouts, julienne seaweed, rice vermicelli and chilli and beancurd strips in a light tangy dressing that boasts a myriad of flavours all in one serving.

The Original Shanghainese Drunken Chicken (S$7.50) is an appetizer that no one can resist. Served chilled, this succulent white meat is soaked in Chinese wine to produce an addictive taste. It is noteworthy that Din Tai Fung’s rendition uses chickens that are specially reared, and only chicken thigh is used for the dish.

We also fell in love with the Green Chillies Stuffed with Marinated Minced Meat (S$7.30) ever since the Singapore team introduced this as a permanent dish two years ago. From what we understood, this is supposedly the Thais’ favourite and was created in lieu of their flagship opening in Bangkok, Central World. But because it is such a hit, and Singaporeans have an incredibly soft spot for spicy food, this dish is here to stay and we love every bite of it!

For more vegetables lovin’, the Crunchy Mini Cucumber in Spicy Sauce (S$4.30) uses the freshest Japanese cucumbers and is a crisp start to your hearty meal.

What we all know as Chao Shou is really the all-time favourite Oriental Wantons with Black Vinegar and Chilli Oil (S$7.80). Definitely a crowd pleaser because every dumpling is a generous serving of minced meat drenched in a kickass sauce. There must be something in the sauce that has us craving for it time and again.

Another crowd favourite is the Crispy Golden Prawn Pancake (S$9.30). Cakes of chopped fresh prawns deep-fried till golden while retaining the juiciness and sweetness of the prawns.

And a bowl of everyone’s favourite Steamed Chicken Soup (S$9.80) is an irreplaceable comfort item in Chinese dining. Simmered for 6 hours, it is made of pure chicken essence and contains 4 different parts of a chicken.

Also a world famous is the Fried Rice with Shrimps and Eggs (S$11.00) – a classic Chinese dish that is so simple, yet made very divine by the chefs at Din Tai Fung. The regulars will be all too familiar with the fragrance of this dish – every grain of the premium Taiwan pearl rice is coated with egg and nicely flavoured with the sweetness of the fresh shrimps.

A good accompaniment for the fried rice is the Stir-fried Dou Miao with Garlic (S$12.00), with every stalk precisely picked at 4-6cm for optimum freshness and taste. Do it plain with the Garlic or with Shrimps. And the best thing is this dish only uses a teaspoon of sunflower oil, bringing out the natural sweetness of the vegetable.

If you have a penchant for heavy flavours, the Special Braised Beef Noodle Soup with Beef Brisket (S$11.50) is a clear winner. The broth is simmered for more than 10 hours with the freshest beef to accentuate the essence of the meat, ideally handmade springy noodles with no preservatives that absorbs the broth with every strand coated with the beef’s fragrance, and most importantly, the tender chunks of beef so generously filling the bowl of goodness.

To end off the festive meal (available now till 28 Feb), indulge in a bowl of Peanut Glutinous Rice Balls (S$6.80 for a bowl of 6 pieces). The Chinese always believe that eating glutinous rice balls signifies family union. These small balls of rice flour and sweet filling is a joyful treat to share with the family, and we really love the peanut soup that is freshly prepared daily.

And of course, because you are at Din Tai Fung, you can also end off your meal with another round of dumplings. Our pick for the sweet dumplings is the Steamed Red Bean Dumplings with Chocolate Lava (S$7.50 for 6 pieces, S$10.00 for 10 pieces), which sounds every bit like heaven and tastes twice as nice as heaven. For this dumpling, Din Tai Fung uses premium chocolate and fine mashed red bean paste from Taiwan.

Before we conclude, just a quick note that prices of the dishes at Din Tai Fung vary at selected outlets.

The Lunar New Year festive specials are available for dine-in or takeaway at Din Tai Fung, from 1 Jan to 28 Feb 2014. For more details, go to www.DinTaiFung.com.sg. Follow Din Tai Fung on their Facebook page and Instagram for more updates.

ladyironchef x Din Tai Fung Giveaway

3 sets of S$120 Din Tai Fung vouchers and Salmon Prosperity Yu Sheng (Deluxe) to be won

1. Like Din Tai Fung’s Facebook page.
2. ‘Share’ this post on your facebook timeline
3. Leave a comment in this post and come up with a creative name for Din Tai Fung’s yusheng in 2015 (Please type in han yu pin yin).
4. Closing date of giveaway: 8 Feb 2014 (2359hrs). Winners will be notified by email.
5. This giveaway is only open to readers residing in Singapore.
6. Redemption of prizes will be at BreadTalk IHQ from 10 – 14 Feb (please take note that the Yu Sheng will only be available till 14 Feb).

Updated on 9 Feb: The winners of the giveaway are Kenneth, Valeri and Felicia.

This post is brought to you by Din Tai Fung Singapore.

The number of Chinese restaurants in Singapore is more than the number of times we crave dim sum, but the good news is we get to compile a list of our favourites – places that do not go wrong, with an incredible array of options so that we never get sick of dining there, and have price tags that do not scare us away.

A recent addition to our list of go-to places for a hearty Chinese meal is TungLok Teahouse at Far East Square that serves all day dim sum during lunch and dinner. Yes, all day dim sum. You can snooze your alarms a hundred times and you still won’t miss the dim sum hour. Oh, we could do egg tarts and siew mai for dinner too!

TungLok Teahouse is one under-the-radar outlet, and if you haven’t been, it is high time to make plans, because it really is one place that is for everyone. We are looking at about S$3.80 to S$5.80 for dim sum, and what you get is very piquant food and a wide selection of quality teas in a cosy teahouse setting – complete with paintings from the 60’s and Peranakan-inspired décor.

From now till 30 September 2014, TungLok Teahouse is offering different dishes – Chilli Crab (S$19++), Flaming Drunken Prawns (S$14++), and Teochew-styled Combination Platter (S$16++) – at 50% promotion for dinner every night.

[ Giveaway ] We are also giving away S$400 worth of TungLok Teahouse dining vouchers. Leave a comment below, and share this post on your Facebook timeline to win. More details on the giveaway at the end of this post.

There are so many things on the menu that it will be difficult, if not impossible, to choose one. But if there was a dish that we would not leave without having, it would be the Baked Barbecued Pork Buns (S$4.50 for 3 pcs). Sweet and juicy chunks of barbecued pork encrusted within soft and crumbly baked buns – we could gobble down three at a go.

First-timers here must order the four Royal Trumps – TungLok Teahouse’s signature dim sum, or what we prefer to call ‘the best of the best’. Besides the Baked Barbecued Pork Buns, the other three highlights are the Traditional Sponge Cake (S$3.80) – also known as Ma Lai Gao – Steamed Truffle Dumplings with Wild Fungus (S$4.80 for 3 pcs), and Signature Rice Roll Cheong Fun (S$8).

On a lighter note, the Ma Lai Gao speaks of fluffy and moist brown sugar cake that is perfectly steamed with passion, and before having this, we never knew Ma Lai Gao could be so addictive.

Another dim sum that caught our attention was the Steamed Custard Bun with Lotus Seed Paste (S$4.80 for 3 pcs). Before you get too excited, TungLok Teahouse’s rendition is slightly different from the usual custard buns, and it does not have a molten center.

Instead of salted egg yolk, it comes with a decadent lotus seed paste. Our first reaction upon sinking our teeth in to the piping hot buns was “mooncake buns!” We really love how it reminds us of the Mid-autumn festival delicacy, and now, we need not countdown to that one month a year to savour lotus paste baked goodies. TungLok Teahouse, you win our loyalty for this creation.

And you need to have your usual suspects like Siew Mai (S$4.80 for 4 pcs), Xiaolongbao (S$4.80 for 4 pcs), Steamed BBQ Pork Bun (S$3.80 for 3 pcs), and Pan-fried Turnip Cake (S$4.50), be happy to know that these freshly prepared dim sum are always on the menu to satisfying those cravings of yours.

If you are feeling adventurous, check out the interesting alternative dim sum like Baked Winter Melon Pastry (S$4.80), Red Dates Cake (S$5.20), Steamed Glutinous Rice Roll (S$4.50 for 3 pcs),

Dim sum aside, TungLok Teahouse has a lineup of Chinese favourites and Teochew cuisine. Highlights include appetisers like Deep-fried Ngoh Hiang (S$8) and Crisp-fried Eggplant with chicken floss (S$7); nourishing soups that are boiled for many hours; seafood dishes like Deep-fried Prawns with Wasabi-Mayo Sauce (S$24) and Steamed Pomfret (S$18/100g); as well as meat dishes like Stewed Pork Shank (S$26) and Stewed Chicken in Red Fermented Wine (S$16).

And we do not forget desserts. Sweet pleasures at TungLok Teahouse include the highly popular Chilled Snow Lotus Pudding with Ice-cream (S$8.00) that is served in a young coconut. So divine, we were tempted to order a second portion, and it is exceptionally perfect for the hot weather in Singapore!

Another dessert that deserves a worthy mention is the Yam Paste in Pumpkin (S$8.00). Apart from the very smooth yam paste that is moderately sweet, we love how it comes in a cute little pumpkin that is personalized by TungLok – with a classy engraving, no less.

As mentioned earlier, TungLok Teahouse has special star dishes during dinner at 50% off every day from now till 30 September 2014. On Mondays, 300g Flaming Drunken Prawns are only S$14++. On Tuesdays, a 600g Soon Hock with roast pork and garlic is priced at S$16++. Our favourite is definitely the promotion on Wednesdays. Read: Chilli Crab at only S$19++. SCORE!

Equally irresistible is the special dish on Thursdays – Double-boiled Soup with Sea Whalk and Chinese Tonics (S$16++, serves 2-3 pax) which is boiled for five hours.

Fridays’ Teochew-styled Combination Platter (S$16++) is also a good deal. It comes with four classic Teochew dishes and is ideal for sharing.

On Saturdays, look forward to the restaurant’s signature Spicy Chicken and Fish Maw in Claypot (S$14++), as well as the tantalising Deep-fried Crispy Boneless Duck (S$14++ for half duck) on Sundays.

And if you are always on the lookout for Chinese restaurants for private dining and parties, the good news is that at TungLok Teahouse, there is no additional charge for booking of the private room. The only condition is to fulfill the minimum number of 10 people, and the space is all yours! Don’t we all love such fuss-free arrangements?

TUNGLOK TEAHOUSE S$50 X 8 DINING VOUCHERS GIVEAWAY

1. TungLok Teahouse is giving away S$50 X 8 dining vouchers.
2. Leave a comment in this post and tell us which dishes you want to try at TungLok Teahouse.
3. ‘Like’ TungLok Group on Facebook.
4. Share the link of this post on your Facebook timeline.
5. The contest starts from now till 14 August 2014, 2359 hrs.
6. Winners will be notified by email.

Updated on 19 August: The 8 winners are Beatrice Wong, Michelle W, Charlene, Sandra Sia, Xiuyun, Yvette Lee, Quaffle and Xue Wei.

TungLok Teahouse
Far East Square
9-13 Amoy Street, #01-01
Tel: +65 6877 1123
Mon to Fri: 11.30am – 3pm, 6pm – 10.30pm
Sat: 11am – 3pm, 6pm – 10.30pm
Sun & PH: 10am – 3pm, 6pm – 10.30pm
Nearest Station: Raffles Place/Telok Ayer

This post is brought to you by TungLok Group.

There are plenty of options when dining out. Even more so when you are at Orchard Road – steaks, sushi, dim sum, salads and what have you. And then there is your fine dining, buffet and all the extravagant choices. But where do you go to when you are craving an honest Chinese meal that is unpretentious, satisfying and affordable?

Our recent lunch at Noodle Stories by TungLok Group gave us an answer, and has earned a spot in our ever-popular guide to Inexpensive Restaurants in Singapore. And it is by no surprise, because this new outlet at Orchard Central is well-loved by executives and shoppers in the area who always swing by when they need an easy Chinese meal.

We had a feast, and we really did not know how to pick just one favourite. The use of fresh ingredients in every dish made it such a stupendous meal, and we left with very happy tummies. Today, we share with you some highlights of our lunch, and do not be surprised if you bump into us at Noodle Stories, because we will definitely return for more yum for the tum.

‘Biang Biang’ Noodles (S$10.80)

The most impressive dish is also the restaurant’s signature dish – the ‘Biang Biang’ Noodles. In case you are about to reach for your dictionary, the name is really just an expression for a loud bang. Nothing much, the chef just wants you to know he hand-makes every strip of noodles fresh from scratch, and you can watch how much power goes in flipping and shaping the dough. The end result is broad, flat noodles that comes with a chewy texture and the distinct aroma of fresh flour. This Shaanxi-originated dish is cooked with an ancient recipe, and served with blanched vegetables and an hanjuku egg, or better known as the Japanese ramen egg.

A little fun fact: the Chinese character ‘Biang’ is the most complicated one ever, made up of a grand total of 57 strokes. We tried writing, but would very much prefer eating another bowl of noodles.

‘Zhajiang’ Noodles (S$8)

This is definitely another crowd pleaser. We have been to many Asian countries, and they all have their own versions of this popular noodle dish. We still love the northern style, and this is exactly what Noodles Stories dishes out on its all-day dining menu. The next time you are in town and you need your Zhajiang Noodles fix, you can count on Noodle Stories for a hearty bowl of wheat noodles topped with stir-fried pork with ‘zhajiang’ – salty fermented soybean paste.

Noodles with Onion Oil and Pan-fried Shredded Duck (S$10.80)

When a dish is bestowed with the most normal of names, we do not think too much about it, neither do we expect it to be anything out of the universe. But you know what they say about ‘do not judge a book by its cover’, yes? Because exemptions do exist, like this dish. We love how the thin and toothsome noodles are tossed in fragrant onion oil, and lavishly topped with crisp onions and perfectly pan-fried shredded duck. Now, we understand why it does not even need a spectacular name.

Eight Treasures Seafood Crispy Noodle (S$11.90)

In other words, an abundance of goodness in a bowl. The Eight Treasures Seafood Crispy Noodle comes in a wholesome portion with eight different types of ingredients to make this dish a multi-dimensional one with a spectrum of textures to boast. The portion is so generous that we would suggest getting this to share between two people so that you have room for more appetisers.

Fried Rice with Shrimp and Egg (S$10.80)

Sometimes, the simplest dish touches the hearts most. And this is one of those dishes that we can eat for breakfast, lunch and dinner. Every grain of rice is plump, every shrimp has a crystal-like texture; and together, they are tossed over high heat with eggs. Just like a meal at Granny’s, savouring this dish in the casual Noodle Stories’ setting speaks of a comforting and unadulterated joy.

Pork and Cabbage Pan-fried ‘Jiaozi’ (S$6 for 4 pcs)

Better known as ‘guo tie’, Noodle Stories’ rendition of this highly popular Northern Chinese dish is sure to wow its crowd. Every dumpling is handmade fresh daily, and pan-fried to a lovely golden brown – crispy on the outside, warm and luscious on the inside. Fresh minced pork that bursts with sweetness, alongside finely chopped cabbage, this is a must-try dish.

Here’s letting you in on a secret – if you go on Mondays, you enjoy a serving of either the steamed or pan-fried dumplings at only S$2++ (promotion is ongoing from now till 30 September 2014). You are very welcome.

Pork and Cabbage Dumplings (S$8 for 10 pcs)

And this is the steamed version if you prefer something lighter on the tummy. We love the crystal skin and how the healthy cooking technique enhances the sweetness of the fresh ingredients.

Pan-fried Meat Buns (S$6 for 4 pcs)

Remember how we really couldn’t decide on just one favourite? Because everything we tried was memorable in its own way, and so are these Pan-fried Meat Buns. Neatly pleated buns that are usually dipped in black rice vinegar or chili sauce, this is yet another astounding pan-fried dish that you must not miss out on when dining at Noodle Stories. The buns came with a perfect crispy bottom, and before we knew it, the plate was emptied and everyone was sinking their teeth in to the soft and fluffy buns.

Wanton with Black Vinegar and Chilli Oil (S$6 for 6 pcs)

Its Sichuan origin explains the kick you get from this spicy dish. Big dumplings filled with chopped shoulder pork, minced fresh garlic and rice wine, tossed in a flavoursome sauce that combines black vinegar, chili oil, Sichuan peppercorn and finely sliced spring onions. This dish is more widely known as the ‘chao shou’, and Noodle Stories deserves an award for their version.

Red Bean Pancake (S$6)

Who says you cannot have the best of both worlds? If you are not able to decide between savoury and sweet, why not go for the Red Bean Pancake? Its popularity is derived from the lethal combination of sweet red bean paste enveloped in pan-fried dough sheets, topped with white sesame seeds. We love ours with just the right degree of oiliness that does not leave us feeling sick and thirsty, and this is exactly why when we next return to Noodle Stories, we will end our meal with this dish.

Noodle Stories
181 Orchard Road
#07-14/15 Orchard Central
Tel: +65 6509 1878
Mon to Fri: 10.30am – 3pm, 6pm – 10.30pm
Sat, Sun & PH: 10.30am – 10.30pm
Nearest Station: Somerset

This post is brought to you by TungLok Group.

With so many new restaurants opening in Singapore every week, it takes a good restaurant to survive amidst the competitive market, and an even better one to continuously stay at the forefront of the industry. Hai Tien Lo at Pan Pacific Singapore is one of them.

A stalwart in the local dining scene, Hai Tien Lo sets high standards for quality Cantonese cuisine and remains one of the best Chinese restaurants in Singapore. It is the kind of place where you go for a smart yet casual luncheon with your business associates, to have dim sum with your friends during a gathering, or to celebrate your family member’s birthday.

Since joining Hai Tien Lo in 2004, Chef Lai Tong Ping has taken on the duty of lifting the restaurant to greater heights together with his team of chefs. It is no mean feat to straddle the line between sticking to classic Cantonese cooking and coming up with new and innovative creations to satisfy the ever-growing demands of diners.

To celebrate Chef Lai Tong Ping’s 10th anniversary at Hai Tien Lo, he has created ‘A Glorious Decade’ – an sophisticated six-course menu (S$108/pax, minimum of two guests) which showcases his signature hand-crafted creations, the dishes that best represent the cuisine and food philosophy at Hai Tien Lo.

Prelude to Gastronomy Discovery

The first course is an exquisite display of an appetizer trio, featuring Sliced Barbecued Duck and Shredded Jelly Fish, Braised Homemade Beancurd with Minced Pork and Pine Mushrooms in Chef’s signature XO chili sauce, and Crispy Prawn in sesame sauce.

It is a wonderful play of flavours and textures that is worthy of a palate explosion – the barbecued duck was perfectly roasted and utterly delicious; the rich and intense broth that has been simmered with chicken, turkey and bacon for eight hours complemented the silky smooth homemade beancurd so perfectly; and the fresh and crunchy prawn comes with a coating of a special sesame sauce that is particularly addictive.

Soul Food

Next, we had the Braised Fish Maw with Dried Scallop in Supreme Chicken Stock. Soups are the best gauge of the standards of a Cantonese restaurant, and Hai Tien Lo’s rendition easily passed the test with flying colours. Rich, deep and jam-packed with flavours, this is perfect food for the soul, indeed.

The Perfect Pairing

Succeeding the soup was a dish of Sea Perch that was filleted and presented in two ways. When dining at a Chinese restaurant, we always have difficulty trying to decide on the cooking style for fish. Should we go for a light and delicate steamed fish or should we have a deep-fried fish? Decisions, decisions, decisions…

Chef Lai Tong Ping’s ‘The Perfect Pairing’ solves the dilemma. Steamed with green minced onion sauce, the first slice of sea perch was light and delicate on the palate. The deep-fried sea perch was wonderfully flavoursome and not greasy at all. Enhanced with a homemade champagne sauce, this version is fit for royalty.

Understated Sophistication

Slow-cooked for four hours, the fork-tender Braised Pork oozed with flavours and a comforting aroma, reminiscent of Grandma’s cooking. The addition of preserved vegetables added an element of surprise and completed the dish with a depth of flavour. Accompanying the pork ribs was the well-loved deep-fried bun – perfect to mop up the pork ribs sauce. We won’t be forgetting this dish any time soon.

A Class Act

Wok-fried Fish Noodles with Sea Cucumber and Scallop – it is hard to not fall in love with this dish. The fish noodles were made up of long strips of fresh fish paste that had an unparalleled sweetness that complemented the luxurious combination of the sea cucumber and scallop. Talk about having the best of both worlds!

Sweet Finish

To end the six-course meal, we experienced Chef’s Signature Dessert – a trio of Mango Sago, Osmanthus Jelly with Wolfberries and Avocado Cream. Mango Sago, a popular Chinese dessert, is always a must-order, and Hai Tien Lo impresses with this classic dessert. Osmanthus Jelly has always been food for the Queen, and yes, you are Hai Tien Lo’s esteemed diner, so please help yourself to this. And the Avocado Cream – so smooth, so rich, and so creamy with a hint of soya bean is so very heavenly.

A Glorious Decade is available at Hai Tien Lo during lunch and dinner from now till 31 December 2014. For the latest updates, follow Pan Pacific Singapore on Facebook and Instagram, and like Hai Tien Lo on Facebook.

Hai Tien Lo
L3 Pan Pacific Hotel Singapore
7 Raffles Boulevard
Tel: +65 6826 8240
Email: celebrate.sin@panpacific.com
Daily: 11.30am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: City Hall/Promenade

This post is brought to you by Pan Pacific Singapore.

With chunks of juicy, sweet yet savoury BBQ char siew encrusted in a soft and pillowy golden bun baked to perfection, a bite of Baked BBQ Pork Bun is enough to send you to heaven.

No matter how big a dim sum menu is, this is one dish we always look out for, one that we have to order. It puzzles us why many dim sum restaurants in Singapore do not serve this dish, but for those that we have been to and fell in love with, we want to spread the joy of biting into a good Baked BBQ Pork Bun. Here is our take on 5 of Singapore’s Best Baked BBQ Pork Buns.

FENG SHUI INN

It is the combination of exquisite and authentic fine Cantonese cuisine and an elegant and luxurious ambience that contribute to the overall dining experience at Feng Shui Inn, at Resorts World Sentosa.

But something that not many people know about is that Feng Shui Inn does a competent Baked Po Luo Char Siew Bao (S$5 for 3 pcs) as well. Indeed a hidden gem in their menu that you should look out for when you next dine there. It is available during lunch from 11.30am – 5.30pm daily.

Feng Shui Inn
8 Sentosa Gateway
Crockfords Tower Level G2
Resorts World Sentosa
Tel: +65 6577 6688
Daily: 11.30am – 4am
Nearest Station: Harbourfront

IMPERIAL TREASURE FINE DINING

Nothing particularly fanciful nor extraordinary about the Baked BBQ Pork Bun (S$4.80 for 3 pcs) here, but it is one item that we cannot miss out on when doing our Sunday dim sum brunch at Imperial Treasure Fine Dining. The buttery buns are always served warm, and the sweet pork filling is generous and hearty.

#L2-04, Marina Bay Sands
10 Bayfront Avenue
Tel: +65 6688 7788
Daily: 11.30am – 10.30pm
Nearest Station: Bayfront

TIM HO WAN

Tim Ho Wan, the cheapest 1-Michelin Star dim sum restaurant from Hong Kong, finally opened in Singapore last year. The star on the menu and what the must-order dish is the legendary Baked Buns with BBQ Pork ($4.50 for 3). We can say with confidence after trying, that the buns are as good as the ones in Hong Kong.

#01-29 Plaza Singapura
The Atrium @ Orchard
68 Orchard Road
Tel: +65 6251 2000
Nearest Station: Dhoby Ghaut

TUNGLOK TEAHOUSE

A recent addition to our list of go-to places for a hearty Chinese meal is TungLok Teahouse at Far East Square that serves all day dim sum during lunch and dinner. Yes, all day dim sum. What you get is very piquant food and a wide selection of quality teas in a cosy teahouse setting – complete with paintings from the 60’s and Peranakan-inspired décor.

This is a taste of Hong Kong, truly. We were wow-ed by its standard on our first visit, and since then, we have been loyal. There is nothing to pick on when it comes to Tung Lok Teahouse’s Baked BBQ Pork Buns (S$4.50 for 3 pcs), and we make it a point to have everyone around us love it.

Sweet and juicy chunks of barbecued pork encrusted within soft and crumbly baked buns – we could gobble down three at a go.

Far East Square
9-13 Amoy Street, #01-01
Tel: +65 6877 1123
Mon to Fri: 11.30am – 3pm, 6pm – 10.30pm
Sat: 11am – 3pm, 6pm – 10.30pm
Sun & PH: 10am – 3pm, 6pm – 10.30pm
Nearest Station: Raffles Place/Telok Ayer

WAH LOK CANTONESE RESTAURANT

Wah Lok Cantonese Restaurant at Carlton Hotel Singapore is one of the most popular restaurants to go to for dim sum and its refined Cantonese cuisine.

Wah Lok serves a great variety of dim sum, but the swoon-worthy Baked Barbecued Pork Buns (S$4.40 for 3 pcs) are so consistently good that they have made a name for themselves and rank among the tops in town. We have had the bo luo buns with char siew on numerous occasions, and it is always baked to perfection; they do not disappoint.

Level 2 Carlton Hotel Singapore
76 Bras Basah Road
Tel: +65 6311 8188
Mon to Sat: 11.30am – 2.30pm, 6.30pm – 10.30pm
Sun & PH: 11am – 2.30pm, 6.30pm – 10.30pm
Nearest Station: City Hall

For more recommendations, read our guide to Singapore’s Top 30 Chinese Restaurants

Where do you go to when you are beat from a whole day of shopping, laden with shopping bags and famished from all the walking? And you are just beat from the whole day of hubbub that you want nothing but familiar and hearty food to soothe the senses?

Well, if your craving is leaning towards Chinese food, then your answer is TungLok XiHe Peking Duck Restaurant, an outlet that offers a classic menu of modern Beijing cuisine. Conveniently located at Orchard Central and The Grandstand (Turf Club Road), the outlet is one that is clean and spacious, with a modern Chinese décor that is minimalistic and elegant.

There are many Chinese establishments that impressed us and left us good memories, but TungLok XiHe is one that is timeless. We love its concise menu and how it does not differ too much from its origins – nothing but the comforting familiarity of Chinese food at competitive prices. It is the kind of place that you can host your business associates, throw a celebration or to simply gather with your close ones.

When we had our meal, our tummies were so pleased with the quality meal that we were thinking about all the flowery adjectives and phrases to document the experience, but looking back now, we want nothing but to present TungLok XiHe Peking Duck as it is – unpretentious and classy. Here are our picks from the very good meal we had:

[ GIVEAWAY ] We are giving away 5 x TungLok XiHe Peking Duck vouchers (worth S$91.80 each). Leave a comment below, and share this post on your Facebook timeline to win. More details on the giveaway at the end of this post.

The meal began with the Rose Cherry Tomato (S$10). It looks unassuming, but it is going to be a pleasant surprise when you pop your first in your mouth. Lightly marinated with sour plum and chilled to a nice coolness, this is one great snack to whet your appetite for the great meal ahead. We have previously shared about the infinite benefits of consuming tomatoes, and we are sure even non-tomato lovers will be pleased with this appetiser.

Another appetiser that we would recommend is the Deep-fried Huai Shan with Dried Chilli (S$8). Huai Shan, for the uninitiated, is Chinese yam and a type of Chinese medicinal herb that is known to be really beneficial for our health. We cannot stop munching on this!

The Stewed Duck Tongue in X.O. Sauce (S$14) is an acquired taste and not something that everyone will appreciate, but it is finely executed and it makes a good starter while waiting for your Peking duck.

The food at TungLok XiHe can be described as modern Beijing cuisine. While the focus is on its signature peking duck, TungLok XiHe is more than that. It serves a delectable selection of authentic Chinese classic dishes, cooked with recipes that have been refined over years in the kitchen by the chefs from TungLok Group and Beijing’s XiHe Group.

Some of the seafood dishes that you must try include the Smoked Sliced Fish in Sweet Sauce (S$12), Poached Sliced Fish in Chilli Spicy Sauce (S$22), Bamboo Clams (S$10/pc), and the Sichuan-style Steam ‘Soon Hock’ (S$9/100g).

A dish that the chefs at TungLok XiHe have mastered perfectly is Mrs Zhang’s Braised Lion’s Head Meatballs (S$6/pax). For those of you who have no clue, Lion’s Head Meatballs originated from Hangzhou as a banquet dish reserved for royalty. The chefs have improvised on the recipe by adding bits of mantou with the minced pork to add texture to the meatballs.

The Stewed Mushroom with Minced Pork and Chilli (S$18) is quite unlikely to get your attention among the many meat and seafood dishes, and it may seem pricey, but it really isn’t quite like your usual predictable fungi dish. The whole mushrooms are plump and juicy; the lightly stir-fried minced pork and chilli so fragrant. The seemingly simple combination is really quite a party in the mouth and not so simple after all!

And of course, the star of the show and what everyone must order when dining at TungLok XiHe is most definitely the Peking Duck. To maintain the age-old roasting method, the duck is hung and roasted in a traditional oven for 50 minutes at 200 degree Celsius.

What we really love about TungLok XiHe’s Peking Duck (S$78 for a whole duck) is that it not only comes with the usual sweet sauce, but also a specially-blended blueberry sauce which goes really well with the duck, as well as mustard and popping sugar. Yes, the very same popping sugar that we used to have when we were kids!

There are three ways to enjoy TungLok XiHe’s Peking Duck. Start with the highly-prized duck skin. Dip the crispy skin into the blueberry sauce, followed by the popping sugar. Never in our wildest dreams would we have thought of this combination. Yet, the marriage of peking duck, blueberry sauce and popping sugar is so impressively good!

Next is the tender and succulent duck breast meat which you can eat with the wheat wrap, together with other ingredients from TungLok XiHe’s ‘Eight Treasures Box’ – a variety of condiments and sweet sauce. Last but not least is the duck thigh which you can eat it directly by dipping it in the sweet sauce. But if we had to pick, we would prefer the aforementioned blueberry sauce which goes unbelievably well with the savoury duck meat. Actually, the blueberry sauce is really a miraculous invention and we believe it goes well with anything!

For the second dish of the Peking Duck, there are three options – cereal, ginger and onion, and TungLok XiHe’s signature salt & pepper.

If you need another reason to visit TungLok XiHe Peking Duck, they are having special promotions at 50% off different signature dishes every day from now till 30 September 2014. On Mondays, TungLok XiHe’s whole Peking Duck is available at half the price for just a whopping S$39++. What a steal!

On Tuesdays, you can sample the Wok-fried Australian Wagyu Beef at S$19++, while Crispy Pork Shank (S$14++) will make a special appearance on Wednesdays. How about having Sautéed Honey Glazed Prawns for just S$13++? Make a reservation for a table on Saturdays! With so many irresistible daily deals, you will be seeing us at TungLok XiHe regularly.

As with the other TungLok restaurants, there is no extra charge for booking of the private dining room. The only condition is to fulfil the minimum number of 10 people, so if you are planning a birthday celebration or to celebrate a special occasion, make a booking at TungLok XiHe!

TUNGLOK XIHE PEKING DUCK GIVEAWAY

1. TungLok XiHe Peking Duck is giving away 5 x Peking Duck vouchers (worth S$91.80 each).
2. Leave a comment in this post and tell us why you want to try TungLok XiHe’s Peking Duck.
3. ‘Like’ TungLok Group on Facebook.
4. Share the link of this post on your Facebook timeline.
5. The contest starts from now till 10 September 2014, 2359 hrs.
6. Winners will be notified by email.

Updated // The five winners are Lim Li Ting, Wenyi, Zoe, Sheryl Teo, and Kathryn.

TungLok XiHe Peking Duck
Orchard Central
181 Orchard Road, #07-07/09
Tel: +65 6736 0006
Daily: 11.30am – 3pm, 6pm – 10.30pm
Nearest Station: Somerset

The Grandstand
200 Turf Club Road, #01-23/26
Tel: +65 6466 3363
Daily: 11.30am – 3pm, 6pm – 10.30pm
Nearest Station: Botanic Gardens

This feature is brought to you by TungLok Group.