Friday, 16 December 2016

Use innovative steampot, to cook to get real taste of seafood.

Yu Pin Steamed Seafood
Yu Pin use their innovative steampot and the native way of cooking instead of the traditional way of cooking seafood such as braising and stir-frying, it unleash the real taste of seafood.


The steampot is heated for sterilization. The uncooked pearl rice grains, lotus seeds and wolfberries are laid onto the metal grill. During the whole process of steaming, the juices and aromas of the seafood will drip down to the bottom of the pot, captured by the rice which is being cooked slowly to become a savoury congee.

pork belly
The savory Kagoshima pork belly served together with refreshing greens and grains. Each of the ingredients is meticulously prepared and handled by the staff.

The seafood are being steamed under pressure, allowing the nutrients of the ingredients to be sealed within it.


lobsters
The succulent lobsters, gigantic oysters, lively prawns and the clams are very fresh, under high temperature they open themselves slowly, exposing the juicy flesh within it.

abalone
The abalone is no stranger to seafood feast. The abalone is sliced and steamed right in front of you. The tenderness and naturally fresh taste of the premium delicacy give it a wow factor that make you want to savour every mouthful.

crab meat
The flawless crab meat overflowed with luscious roe will please even the most begrudging palettes.

The sea bass is garnished with aromatic ginger and cut into slices in a filet style for easy to take. It's steamed for a few minutes. The in-house nonpareil sauce infused perfectly into the flesh, making every mouth filled with satisfaction.

savoury congee
Under a calm and relaxed atmosphere, the hearty congee containing the essence of seafood within it round off the meal into perfection
.

You will have the freshness and natural goodness of quality ingredients. Come and enjoy a dining at Yu Pin Steam Seafood Restaurant located in Bugis Cube.

Yu Pin Steamed Seafood
470 North Bridge Road #01-05 Bugis Cube Singapore 188735.
Tel : +65 62649266

Thursday, 15 December 2016

Happy moments, Happy food at KL Delight.

Singapore Blogger
We have been here several times, the chefs have their cooking philosophy, their food must be authentic, all in house recipe and must have charred flavor.

Japanese bean curd with fish paste
My share dish is the Japanese bean curd with fish paste together with the taste of carrot, coriander, salt and eggs. The right proportion of the mixing stuffs and others mentioned have to be right. Once mix need to steam immediately before the vegetable release moisture, steaming time is crucial and wait to be deep fry before serving, you will have crispy on the surface and hot filling buzz in your mouth.

Black Pepper crab
Black Pepper Crab, the chef is willing to showcase his recipe as he said he has no worries others know his recipe but able to cook to the quality and standard is his key. He put prawn paste, pepper and butter not cooking oil, as butter when it's is cook in a high temperature it will have a sweet cream taste, that is the taste it has a peppery and sweet savory in the crab.

Hokkien Mee
Hokkien Mee, I have been craving for the KL version hawker style Hokkien mee, its dark, thick, slippery, sticky noodle, pork lard is an essential items, prawn and cabbage, others use udon noodle or thin rice noodle but here they have imported from KL. I taste the breath of wok and savory but not heavy. Its taste is close to the Puchong or Cheras in Malaysia, its savoy and tasty.