June 09, 2019
I was so intoxicated by the superb meal at Zui Yu Xuan Teochew Cuisine 醉宇轩经典潮膳 that I fell into food coma and forgot to take my shopping bag with me as I left the restaurant.
Oops! But it gave me a perfect excuse to return the very next day for that tau suan which I love so much, and also to check out its sister concept, Chao Ting 潮亭 which is located right beside Zui Yu Xuan at Far East Square.
The fast-casual dining joint specialises in Teochew 'Pao Fan', a classic Chinese dish of cooked rice grains served in savoury broth. Most of us would not be unfamilar with this rustic comfort food. After the meal, I was hooked. The 'pao fan' at Chao Ting is worth many trips back.
June 06, 2019
Zui Yu Xuan Teochew Cuisine 醉宇轩经典潮膳 @ Far East Square ~ Cold Crabs, Kway Teow With 'Wok Hei' & That Unforgettable 'Tau Suan'!
The Jumbo Group of Restaurants is renowned for their seafood offerings and award-winning chilli crabs, but little did we know that it has more treasures in the house - A Techeow "trinity" comprising of Zui Yu Xuan Teochew Cuisine 醉宇轩经典潮膳, Chui Huay Lim Teochew Cuisine 醉花林品潮轩, and Chao Ting 潮亭.
Collectively known as Zui (醉) Teochew Cuisine, it's a tribute to the timeless culinary heritage of one of Singapore's founding Chinese dialect group.
We made a visit to Zui Yu Xuan (recently-opened in April) which is located within the historic Far East Square precinct to explore the authentic cuisine it has to offer, and were first greeted by a traditional Chinese entrance way adorned with intricate wood carvings and a sweeping tiled roof.
Wow! Really gave us that "step-back-in-time" feel.
June 03, 2019
Shang Palace 香宫 @ Shangri-La Hotel Singapore ~ Cantonese Fine Dining At Its Best With Nostalgia, Signature & Innovative Dishes
Shang Palace Singapore itself is a culinary icon.
Launched in 1971 with Shangri-La Singapore, the Cantonese restaurant is the only F&B concept remaining from the hotel group's opening. It is the forerunner of an international chain of 38 Shang Palace restaurants worldwide, and flagship of Shang Palace brand.
The swanky establishment is currently helmed by Executive Chinese Chef Mok Kit Keung, whose sterling 40-year career saw him bring Shang Palace Kowloon to its second Michelin star in 2011.
Wow! But I shall be honest and say that though impressive, none of these really matters unless we experience the food for ourselves, right?
So we went, we ate, and left deliriously filled with joy. Every dish that we had was so satisfying!
June 02, 2019
If you've yet to try the seasonal Spring Tendon by Tendon Kohaku, you have a few days left to do so before the brand-new Aka-Fuji Summer Spicy Tendon takes over!
Soon to be launched on 11th June, the summer tempura bowl is drenched with a special Chinese-style spicy sauce made with Szechuan peppers and mala! Omg!
As if Singapore's weather is not hot enough haha. But the spicy sauce is exactly what made the entire bowl fiery and shiok, though I find it leaning towards the spicy rather than tongue-numbing side.