Royal Canton Mooncakes 2019

Mooncake season is one of my favourites in the year because I love these decadent treats. Whether it is baked or snowskin, mooncakes are always an enjoyable snack to have once a year. This year, Royal Canton sticks to its traditional roots by offering baked and snowskin mooncakes in very classic flavours. What’s great about Royal Canton’s mooncakes is that they are made fresh to order and only made in small batches. So you know you’ll always be getting the best quality! I tried the red bean baked mooncake, the pandan lotus baked mooncake, the white lotus seed mooncake with single yolk and their signature assorted nuts and yunnan ham baked mooncake. We also got to try the pandan lotus snowski

Creme de la Creme Ice Cream Mooncakes 2019

It's that time of year again! Mooncake festival is just round the corner (13 Sept for those of you who don't know!). And with the recent heatwave, it's no surprise that the demand for ice cream mooncakes is off the charts. Creme de la Creme is introducing their line of ice cream mooncakes - and boy, are we impressed! Mooncake festival, also known as Mid-Autumn Festival or Lantern Festival, exists as a celebratory time for the Chinese people to give thanks for harvest. It is traditionally also related to the Ancient Chinese legend of Chang'E, the goddess of the moon. It is that exact theme that Creme de la Creme has chosen to base their stunning ice cream mooncakes off. In their box of four,

El Cerdo, Changkat Bukit Bintang

Those who used to frequent “Changkat” as far back as the mid to late 2000’s would recognise this mainstay because El Cerdo at Changkat Bukit Bintang has been around since 2005. It is iconic by now, almost hitting its 15th year of operations under the expert guidance of Chef Werner and his highly skilled team. Sporting a cute little pig on its signboard, there’s no doubting its specialty - pork. We started off our meal at El Cerdo with a Caesar salad. Of course, their version comes with bacon. We can’t complain because it hits all the right notes and we simply can’t say no to bacon. What followed next, their Spanish cold cut platter, really blew our minds as we devoured (almost) the whole pla

The Salted Plum, Suntec City

Famed for its Southern-Taiwanese dishes, The Salted Plum has opened up its second outlet in Suntec City. As compared to its first outlet in Boat Quay/Circular Road area, the Suntec outlet is more spacious and sports a fun, street-esque ambience, a self-service system and new outlet-exclusive dishes. But of course, the popular signatures from the Circular Road outlet will also be found here at Suntec, such as the Lu Rou 2.0 ($15). Why 2.0 you ask? Because this is a further enhanced version with The Salted Plum’s proprietary Haus Sauce 2.0. This baby can be served on its own or as a luscious topping on a lunch bowl or breakfast set. On weekdays, from 8am to 11.30am, customers may enjoy for the

New dishes @ Chengdu, Amoy Street

Calling all mala enthusiasts, Chengdu is back again with new curated dishes set to tantalise those taste buds! Although Chengdu was just launched last April, this is our third invitation (you may read our previous write-ups here and here by our lovely editor Sam!), and we are curious to see if Chengdu could deliver once again. Without further ado, we started off with the Chicken Feet with Preserved Vegetables ($13.80++). Don’t let its plain-looking exterior fool you, for this dish is pre-marinated with preserved green chilies and peppers for at least 48 hours in a cold temperature of 0 to 5 degrees Celsius, producing a cold yet remarkably peppery dish. It’s a love-it-or-hate-it dish, underst

MAI by Dashi Master Marusaya, Bukit Pasoh

If the very idea of drinking a hearty dashi broth strikes you as a choice meal, MAI by Dashi Master Marusaya is the latest go-to establishment along Bukit Pasoh Road. For those who don't know, dashi is an indispensable Japanese soup stock served since the 17th century Edo period. Dashi only uses one or two ingredients and takes just 20 minutes to make, unlike other cuisines where soup stocks are made from an assortment of ingredients boiled over several hours. Dashi is key to giving Japanese food that rich, savoury umami flavour. Katsuobushi, a 2-year cured skipjack tuna. Presenting a curation of dishes that features their famed dashi, MAI shies away from instant dashi stock unlike some rest

Sushi Tei 25th Silver Jubilee Comeback Menu

I have to admit, Japanese food is my perennial weakness. So, getting invited to try Sushi Tei’s 25th Silver Jubilee menu got me extremely excited. For the celebration, Sushi Tei brought back 25 of its old favourite dishes once more. It does beg the question — why did these tasty dishes get rotated off the menu in the first place? Putting that aside, I was happy to kickstart this Japanese feast with non-other than a generous sashimi platter. The Sashimi Moriawase “Churippu” ($29.80) comprises of semi-fatty tuna belly, salmon, bluefin tuna and sweet shrimp. The prawns were succulent with a sweet burst of flavour but the semi-fatty tuna belly is the obvious star of the platter. It normally come

One Meal Around Thailand @ Baan Ying Singapore

Baan Ying was founded in Bangkok, Thailand about twenty years ago, when "Auntie Ying" also known as Khun Oranuj Thareererg opened her first restaurant in the Siam Square district with only eight tables. This family business delivers genuine Thai cuisine with a wide variety of dishes from across Thailand and has since expanded to ten outlets across prime locations in Bangkok. The restaurant's traditional menu is a collection of Aunty Ying and her son, John's (who is the Director and Founder) favourite dishes that has been passed down from family recipes. This is their first venture out of Thailand! With the support of the Tourism Authority of Thailand and a proud recipient of the Royal Thai G

New menu @ Komyuniti, Yotel

Welcoming its new head chef, Benny Lim, Komyuniti is introducing a brand spanking new menu that will showcase Chef Benny’s culinary talents. In this new menu, Chef Benny will be bringing to the table his signature brand of fusion cuisine while hoping to impart a sense of joyful wonder to local and international diners alike. He spent the last 14 years perfecting his Western culinary technique while drawing inspiration from a rich background of Asian influences. I’m personally a very big fan of Peking duck and pizza. But putting the two together? Who would’ve thought it would taste so good. The Hoisin Duck Flatbread was my favourite dish in the new menu. It features a flat bread with a spread

Fragrant Garden, Upper Serangoon

Inside a shopping mall (that looks like it has never changed since the late 90’s) is a hidden foodie gem probably known only to its loyal customers. It’s not too hard to spot — the Fragrant Garden restaurant was the only lot inside Upper Serangoon Shopping Centre that was bustling with activity. Thanks to Quandoo, I had the chance to try this Teochew style restaurant that’s been around since the 1950s, currently run by its second generation owner. These pork and shrimp rolls dubbed the Special Combo Roll ($12 / $20) should be the first thing you order here. The pork rolls are packed to the brim with minced pork meat goodness. They were so flavourful! The shrimp roll is no slouch either, but

Gourmet tour of Europe @ Gordon Grill, Goodwood Park Hotel

You don’t need to fly all the way to Europe to have a taste of it. From 2 August to 29 September 2019, Gordon Grill in Goodwood Park Hotel will be presenting a gastronomic journey around Europe with time-honoured dishes specially curated by its culinary team. Available during lunch as a three-course set menu and dinner with a choice of four-course set menu or an eight-course degustation, the repertoire highlights the gourmet exemplars of European regions such as Greece, France, Hungary, Italy, Spain, Norway, Great Britain, Portugal, Germany and Austria. For an indulgent experience, the affable team at Gordon Grill recommends the eight-course degustation menu complemented with a selection of

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