Friday, 16 September 2016

Meats wrapped in betel leaves, popular in Vietnamese cuisine @Lucky Saigon

Lucky Saigon
Singapore Blogger
Lucky Saigon a authentic cuisine restaurant and traditional way offerings of coconut bowls and spoons. Appetisers such as translucent rice paper spring rolls and shredded chicken, beef pho all are their specialists.
The beef pho broth is rather light with the toppings of beef slices, beef brisket and beef balls. The beef balls spongy and delicious as well as fresh herbs and vegetables such as mint, basil and beansprouts.
Wild betel leaves
Wild betel leaves are very popular in Vietnamese cuisine as well. The beef wrapped in betel leaves which are typically grilled over a charcoal flame with vermicelli noodles served on it’s own as appetizers. In raw form there is not much of a fragrance, but when grilled, the betel leaves impart a wonderful herbacious and slightly peppery aroma to the beef. The aroma is truly unique and it also helps to seal in the beef’s moisture and juices.
Fried Spring Rolls
Fried Spring Rolls, the deep-fried Spring rolls are crispy and the golden brown exterior is just another plus. The Spring Rolls filling is made of group pork, shrimp, crab meat, with shredded carrots, mung bean noodles and is utterly delicious and tantalizing.
Vietnamese Baguette
Vietnamese Baguette is sandwich that is French loaf bread has grilled to lightly crispy not the chewy rustic kind, as for encasing while not overshadowing the other ingredients.

17 North Canal Road (2nd Floor Singapore, 048829.
Tel; 6532 3363

Wednesday, 14 September 2016

Health definitely is wealth at Yi Pang Tang

Singapore Blogger
Today soup is a big thing, I love soup as it is a liquid food made of boiling or simmering meat, fish or vegetables with varies ingredients. if you drink soups regularly, your skin won't age that badly and its a remedy to our body, Health definitely is wealth to us. Living a healthy life and aging well seem to be our main aim in life.
There are varies type of soups at Yi Pin Tang, my favorite soups are:
Fish Maw Sea Coconut Pork Rib Soup, it will be my "Beauty and Healthy Soup" Many Chinese people believe that drinking fish maw soup and eating fish maw will improve their skin and for pregnant women is good for their babies' skin. Furthermore, fish maw does not contain cholesterol and therefore it is a very valuable health enhancing ingredient suitable for long time consumption. Fish maw is called "Fa Kau" in Cantonese, Fish maw is the stomach of the fish that has been cleaned and sun-dried whole. Together with Sea Coconut (海底椰) it help expels phlegm, heals coughing, reduces night-time urination as well as nourishes the lungs. it makes a refreshing fragrant soup together with pork ribs. Yi Pin Tang owner has prepared everything from scratch to obtain and derive the medicinal properties.
Sliced Conch Pork Ribs Soup
My next pick is Sliced Conch Pork Ribs Soup, it will be my "Recovery Soup" Conch is basically sea snail. Fresh sea snails are an ideal addition to soups. Although very expensive, they add a deliciously sweet flavour to the soup, this soup is idea for flus, cough, sore and scratchy throat, achy body, tiredness, headache. This is a remedy under chinese perspective.this relatively neutral soup and is considered 滋陰 (zī yīn), which means treating yin deficiency by reinforcing body fluid and nourishing the blood. The soup so sweet as in umami and the texture is like eating sliced abalone. What matters is that the comfort of bowl of soup gives outweigh everything else.
Golden Corn Fried Prawns
Golden Corn Fried Prawns: Is one of the dish for kids and people do not take spicy, the corns will first fried, the prawns were marinated in a simple battered paste and deep fried until golden in color and stir fried with salted egg sauce till fragrant, very luscious dish.
Boiled fish
Boiled fish with pickled cabbage and chili is a representative dish in Southwest area of China, who is famous in spicy food. The dish was popular in nineties of last century. The soup with boiled fish and pickled cabbage tastes fresh and delicious.
Customise Mala Xiang Guo dish
Customise Mala Xiang Guo dish: You may choose your own ingredients: Black Fungus, Sliced Beef, chicken, Pork, Lamb, Chinese Cabbage, Dory Fish,  Bamboo Shoots, Fish Ball, Enoki Mushroom, King Mushroom, Lettuce, Luncheon Meat, Lotus Root, Pork Sliced, Potato, Sausage, Tofu, Seaweed, Shitake Mushroom, Shrimp, Vermicelli, Water Spinach, Xiao Bai Chye, Instant Noodle, Rice etc. With different spiciness level: Mild Spicy,Spicy, Fiery Spicy, No Spicy.
Yi Pin Tang gives a whole lot of different level of soup, what are you waiting for?
Send a group sms to your friends asap and go to their location at  #01-35/36 Galaxis,1Fusionopolis Place, Singapore 138522. Phone:6635 2218.

Opening Hours: Mon-Sat 11AM-9PM / Sunday Closed.

Tuesday, 13 September 2016

Satay by The Bay is Garden by The Bay best eating pavilion ever!

Satay by The Bay.
Do you remember the good old days when Satay Club was at Clark Quay? Its an open air hawker centre where the hawkers primarily sell satay, near Beach Road, the second and third were located at the Esplanade (1970–1995) and Clarke Quay (1995–2005) respectively. Now, with 19 stalls that sell best of the local dishes including six carts that sell satay at the all-new Satay by The Bay. 

Hokkien Mee
Hokkien Mee
A wok over charcoal flame is the traditional way to whipping up a good plate of Hokkien Mee. The family business runs  the stall since 1950, and scores of people would queue up at Geylang Lor 29 just for Hokkien Mee; so this is a must order dish when you are at the Satay by The Bay! By the way carrot cake and fried oysters are also on the menu.
Coin Prata
Coin Prata
Interestingly, someone came up with the idea of Coin Prata because it looks like a coin. They first divide a big dough into 3 portions, then butter in the dough to create the nice butter fragrant when you pan fry these little buggers, I mean coins. Coin Prata! you can have a choice of balsamic curry or fish curry to dip your Coin Prata in...
This Muslim stall owner cut their own meats, beef, chicken, lamb and marinated prior skewing. Their satay are slightly sweeter compare to the regular mass-supply, which usually high in salt content. Their satay is well bbq, no char burn at all.

I also had the following dishes which a must order when you are here:
BBQ Chicken Wing with crispy skin.
BBQ Chicken Wing with crispy skin.
Stingray fish with sambal
Stingray fish with sambal
Roasted Pork belly with 3 layers, it's crispy
Roasted Pork belly with 3 layers, it's crispy.
Grilled mushroom with cheese on the top
Grilled mushroom with cheese on the top.
Chendol local dessert.
Chendol local dessert.

Satay by The Bay
18 Marina Gardens Drive #01-19 Singapore 018953
Food Stalls open daily from 11am to 10pm and drink stalls 24 hours
Tel: (+65) 6538 9956

Saturday, 10 September 2016

If Thais have tom yum then Malaysians have ampang?

Bagus Lamian
One word that gives a thousand meanings when you are at Bagus La Mian. Yes you've read that right. At Bagus La Mian you can not just say no to noodles. Why? Let me give you three points. First, they let you choose between five different soup namely clear soup, tom yum, ampang, laksa and hakka that goes with your Yong Tau Fu. Second, you get to eat it dry or with soup! Third, they serve the soup and the fried items in two different bowls so that you won't get a soggy piece of fried tau fu! How cool is that right? Small things like these do matter mind you. 

Bagus Lamian
Now let me give you some few details in case you are confused of which broth to choose. Clear Soup is actually my favorite and this is cooked using soy beans and fried anchovies to bring out the umami of the dish. Tom yum is actually a Thai soup that has a distinctly hot and sour flavors with fragrant spices and herbs generously used in the broth. If Thais have tom yum then Malaysians have ampang. Ampang is actually a place in Kuala Lumpur that is famous for their Yong Tau Fu. Laksa is a popular spicy broth either based on rich and spicy curry coconut milk or based on sour asam (tamarind). Lastly, Hakka concentrates on bringing out the proteinous flavor of the dish and this has a thick sweet and sour sauce with a hint of ginger.

Bagus Lamian
Did you know that La Mian is a type of handmade noodle that is made by twisting, stretching and folding the dough into strands using the weight of the dough? This technique originated in China and usually the length and thickness of the strands depends on the number of times the dough is folded.

Bagus Lamian
Bagus Lamian
And let us not forget the highlight - Yong Tau Fu. Yong tau foo is eaten in numerous ways either dry with a sauce or served as a soup dish. This is basically a tofu that has been stuffed with either a ground meat mixture or fish paste. This cubes are definitely worth it. They even concentrate on the texture for you to have that perfect bite!

 Aside from the Yong Tau Fu, they offer different side dishes.

Bagus Lamian
Side dish such as Kang Kong Cuttlefish is available if you are really hungry.

 Bagus La Mian gives a whole lot of different meaning and level to Yang Tao Fu. So what are you waiting for? Send a group sms to your friends asap and go to their location at 276/278 Changi Road, Singapore 419756 and order their five different Yong Tau Fu because why not?

Friday, 9 September 2016

Special Chili Beef Noodle at The Orange Lantern

Singapore Blogger

One of the finalists for Best Asian Casual Dining in 2014 by Restaurant Association of Singapore, this Orange Lantern raised the bar for Vietnamese cuisine. They have three outlets in Singapore, which are HACCP & Halal Certified! The Orange Lantern aims to bring fortune, warmth and cheer to all their customers through the food they serve. By identifying with the tradition like the Vietnamese silk lanterns that spanned 5 centuries, they also hope its brand name brings a piece of Vietnamese culture to the local diners.

Fresh Rice Paper Rolls with Chicken or Prawn
Nem Cung Đình: Fresh Rice Paper Rolls with Chicken or Prawn 
A choice of grilled chicken or prawn, with basil leaves, fresh lettuce, beansprouts, bi and rice vermicelli wrapped in rice paper and dipped in their homemade special sweet sauce! A mouthful of nutritious and healthy choice of food!

Minced Chicken on Lemongrass Sticks
Gà băm nhỏ vào; Lemongrass Sticks
Minced Chicken on Lemongrass Sticks
This delicious marinated chicken on sticks reminds me of satay on sticks, but the lemongrass adds to the flavoring of the chicken which makes this dish unique.

Special Chicken Noodle Soup and Special Chili Beef Noodle Soup
Special Chicken Noodle Soup and Special Chili Beef Noodle Soup 
Thinly sliced chicken with Vietnamese flat noodle in fragrant chicken stock soup, perfect dish to warm you up on a rainy cold day. For the Special Chili Beef Noodle Soup, is a mixture of sliced beef, brisket and beef balls with rice noodle in chili seasoned soup.

Grilled Chicken & Fried Spring Rolls with Rice Vermicelli
Grilled Chicken & Fried Spring Rolls with Rice Vermicelli
Talk about rice, why not try this grilled chicken and Vietnamese spring rolls served with lettuce, bean sprout, basilleaves, cucumber, rice vermicelli.

Killiney Road
73 Killney Rd
Tel: 6732 8032

Harbour Front Centre
1 Maritime sq #01-98
Tel: 6274 1968

IMM Building
2 Jurong East St 21 #02-52
Tel: 6896 2640

11:00 - 22:00

Call 6841 4248 For Delivery Service

Thursday, 8 September 2016

Xiangcao at Liang Seah Street is a Yunnan Hotpot must-try!

Xiangcao Yunnan Original Ecology Hotpot
Xiangcao Yunnan Original Ecology Hotpot, Xiangcao means Vanilla in Chinese. Their signboard reads Xiangcao, followed by Yunnan Original Ecology Hotpot,  the name of this restaurant is Xiangcao that serves original ecological hotpot from Yunnan China. They are usually very busy on Saturday, and the service is excellent!

I personally enjoyed the Lijiang Baby Cucumbers 丽江小黄瓜 as a starter. Cold dish is an important part of hot pot, because it cools your body down.
Orange Portobello Mushroom
Wa Meat Rolls
The Wa Meat Rolls and Orange Portobello Mushroom are great appetizers to start the meal with too.
I also had the following:
Wagyu beef from Australia for the hotpot
As you may already know, in my previous entry, we explored the goodness of Wagyu beef from Japan. The reason for its high price is due to its genetically predisposed to intense marbling. Australian Wagyu Association is the largest breed association outside Japan. under the Japanese grading systems, the Aussie marble scoring range is 1 to 9 +. It similar to marble pattern, that's why they call it marbling. Anyway, I am glad Yunnan Original Ecology Hotpot gave me this opportunity to talk about the Wagyu Beef from Australia, I enjoyed this hotpot just as much as other Wagyu Beef hotpot.
Nourishing Soup with King Mushroom and Tomato
Portobello mushrooms are large form of the Agaricus bisporus mushrooms. Its meaty texture, firm and yet delicate flavor, makes it a favorite choice. The hotpot is segmented into 4 sections, herbs and spices, King Mushroom slices, tomato and chicken soup. I enjoyed this hotpot very much!
Wild & Fresh Dictyophora indusiata mushroom. This is a very interesting dish that serves Indusiata mushroom. The mushroom is grown commercially and is rich in protein, carbohydrates, and dietary fiber. It contains bioactive compounds, and has antioxidant and antimicrobial properties. Phallus indusiatus has a recorded history of use in Chinese medicine. I must say this is the first time I ever tasted this particular type of mushroom, its fragrant and crispy in taste.
Oh, the Jianshui Tofu or white Tofu is from Jianshui, Yunnan Province, China, is often served for the hotpot.
Wa Meat Rolls
Xiangcao homemade signature flower biscuits
Their dessert are lovely, the Qu Jing Tsamba Pan-cake and the Xiangcao homemade signature flower biscuits

26 Liang Seah Street, Singapore 189047
11:30 am - 2:00 am daily.
Please call 6635 8243 for reservation

Please like them on FB

China No.1 Women Chef's Chinese Restaurant is now in Singapore!

Rarely we can find female chefs in Asia, so when the chef and boss of Shiitake 食得记 invited me I was so thrilled! Her name is Belinda. Shiitake is not name after a mushroom, its a direct translation from her chinese company 食得记 - "hope that customers will not forget the food they ordered and always remember their dining experience with us'
Chicken Curry
The first dish I had the honor of trying was the Chicken Curry, specially prepared by Belinda herself. The gravy reminded me of the Japanese curry カレーソース karē sōsu, and I love this curry because it goes very well with white rice. Initially I thought this was their signature dish, but no, the next dish blew my mind away.
Herbal Stewed Lamb 药羊骨堡
Herbal Stewed Lamb 药羊骨堡
Herbal Stewed Lamb 药羊骨堡
Their Herbal Stewed Lamb contains no MSG nor Chicken Essence. As you know, lamb bone is nutritious; rich in calcium and collagen! My favorite two Cs! This signature dish is not only tasty, but it helps treat muscles cramps, diarrhea, bone weakness etc... its boiled with dozen of Chinese herbs for 6 hours straight, so you can imagine the goodness of the herbs and lamb is a good remedy if you are nursing a chronic illness. The dish is also ideal for the health conscience. I really love this dish!
Spicy Grilled Fish
Spicy Grilled Fish
The next signature dish that I tried was the Spicy Grilled Fish. Since all their dishes contains no MSG or any artificial flavoring, I am already impressed with the level of commitment they have to encourage healthy eating. Depending on the catch of the day, they usually prepare the red snapper for grilling. It resembled a lot like any fish curry, but the difference is the grilled fish and the ingredients used are herbal like the Star Anise. It looked very spicy but its not, hence its suitable for anyone who like mild spice in their curry.
Beef Onion Pancake
Beef Onion Pancake 
I felt very '口富' because all I had were their signature dishes, and the Beef Onion Pancake is one signature dish I think you should include in your dining experience with Belinda. I think this was inspired by the Northern Chinese street food. It has numerous ingredients, all herbal and prep time for the beef takes 'forever'! So by the time you sink your teeth in this juicy pancake, you will remember how the Chinese in the north once had their beef roll.

Singapore Blogger

Wednesday, 7 September 2016

Big feast with reasonably price at Island Penang Kitchen

This restaurant brings back my childhood's memories. My late father used to bring our family to Penang every year as he was born and grown up there. I have grown to like Penang's local food since young. My favourite dishes were Assam Laksa and Prawn Noodle. This bowl of Penang Laksa is by far the best I have ever tasted in Singapore, the broth is very flavorful and you can see all the chopped herbs in the broth.  Although it not hard to find Penang food here but it hard to get the taste so great and authentic.
Penang prawn noodles
Penang prawn noodles
Their special version of Penang prawn noodles. The amount of ingredients that came with it prawn, pork ribs and the broth was flavourful but not too overwhelming. It is definitely a winner.

Penang Fried Kway Teow
Fried Kway Teow
Another popular Penang dish will be the Penang Fried Kway Teow. The bouncy flat rice noodles here are given a good dose of 'wok hei' aroma and richness courtesy of crunchy pork lard croutons. They were pretty generous in terms of ingredients and serving size.

Penang Cuttle Fish Kang Kong
Penang Cuttle Fish Kang Kong, the cuttle fish and kang kong will crunchy with the prawn paste which is brought back from Penang, the prawn paste texture is just right together with their addition ingredients made it a delicious dish.

Penang Lor Bak
Penang Lor Bak is a fried meat rolls, the meat inside is tender and the ingredients are special all from Penang.

Penang Rojak
Penang Rojak, this one is perfect blend, just sweet enough for the whole dish.

Penang drink nutmeg
Signature Penang drink nutmeg with a touch of plum, this drink is such a simply refreshing
We ordered a variety of items as there were more items on the menu than we could manage. We had a big feast with reasonably price.
A meal would not be complete without dessert. This chendol was alluring with its huge red kidney beans, gula melaka syrup and coconut milk.

Address: Blk 721 Clementi West St. 2 #01-126.
Operation Hours: 11am-2.30pm,
5pm 9.30pm
*Closed on alternate Tuesday
Tel: 6873 0163

Website http//www.islandpenang com