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新故乡酒楼 Xin Cuisine

Published November 27, 2017 by piggie

据知新加坡雅庭假日酒店(Holiday Inn Singapore Atrium)的新故乡酒楼有一定的历史,但我初次听闻却只是几年前的事,而且还是从月饼开始的。新故乡酒楼主打粤菜,不过我这次前来是享用点心自由餐,而自近年来翻新后迎来了新香港总厨陈顺煌师傅,也带来新的点心菜色。

桌上的开胃菜,炸豆皮,偏硬,我不怎么喜欢

海鲜酸辣汤

我先来碗海鲜酸辣汤,一看就知道醋加了不少,口感酸酸辣辣,加上芫荽、带子、鲜虾,非常开胃!

竹笙鲜菌鸡片汤

小笼包

新故乡的小笼包卖相虽然一般,包皮不会太厚,不过包里的高汤还是没轻易渗出。

假日名牌流沙包

个人觉得流沙包只是一般,不过不失,松软的包皮还算爽口,才咬一口,蛋黄就迫不及待流出来了,我还是比较喜欢浓稠一点的蛋黄。

豉汁蒸鲜竹卷

一般的鲜竹卷大多着重于酥脆,不过新故乡的豉汁蒸鲜竹卷则拿捏得恰到好处,外皮微脆,内馅则丰实,在豉油的点缀下更为显得特别。

海鲜带子鲜芋角

海鲜带子鲜芋角由于要突显芋头的存在,我倒是觉得馅里的海鲜口感被压制了,好在酥脆的外层与芋头有相得益彰的功效(其实也就是佛钵飘香的翻版),总体来说还算不错。

三杯汁风尾虾烧卖

三杯汁风尾虾烧卖卖相佳,把虾放置在烧卖上,再加上虾卵,美观加分!而且,没想到烧卖在三杯汁的衬托下风味更是生色不少,这大概是我吃过最好吃的烧卖!

炭烧猪颈肉

港式烧腊无须多加介绍了,不过由于木炭已经逐渐被石油气取代,现下已经很少有炭烧烧腊。新故乡的炭烧猪颈肉肉质嫩,口感鲜甜,但若是外层表皮能烤得更为焦脆些就更是绝配了。

烧鸭双拼

嗯,炭烧猪颈肉加上烧鸭双拼可说是港式烧腊的精华了。这道烧鸭双拼其实指的是烧鸭与烧肉的组合,可是菜单上的翻译看似全是鸭肉。我本身不太喜欢鸭肉,对于这道菜色的鸭肉,我看还是持保留意见好了。至于烧肉肉质弹牙,不会过于干硬或肥腻。

招牌龙须火鸭卷

这道…不好意思,我不怎么记得,只记得表皮酥脆,但对于内馅鸭肉实在没什么印象,基本上是什么肉都大概都没多大差别的,因为酥脆的外皮有些喧宾夺主了。

豉汁百花酿青蚝

这道豉汁百花酿青蚝有点像烧卖,不过内馅换做青蚝,上头再加上香菇,口感虽不如烧卖出色,但加上豉汁带味,别出一般风味。

杏仁茶汤圆

甜点有限制每人一份,我选择了杏仁茶汤圆。这杏仁茶口感浓郁,却没有过度的杏仁香味,应该是原汁原味的杏仁汤,没有使用香精的关系。不过汤圆仅有一粒而已,要不是甜点有限制,我倒是还想再来几碗!

秘制龟苓膏

这秘制龟苓膏口味偏苦,我朋友颇有微词,不过我想所以才附加蜜糖呀!但她说其他餐馆的龟苓膏也没那么苦,我倒认为那可能是制作过程中加入糖浆的关系,而且良药苦口啊!哈哈~

坦白说,新故乡酒楼的点心自由餐菜色不算多,而且某些点心还有限制,但好吃的食物贵精不贵多,而且除非你很会吃,我觉得即使三人用餐(很多菜色都是一笼三个)也未必吃得完菜单上所有菜色,我即便没吃早餐,最后也还是吃到投降。很多点心店都趋向油炸食物,但新故乡却有很好的平衡。虽然新故乡酒楼的点心没获得米其林食探的青睐,但我吃过某米其林1星的点心铺总店,总觉得还是新故乡精致些,口感好些(当然也贵得多,成人$49.90++)。

新故乡酒楼 Xin Cuisine
Holiday Inn Singapore Atrium (新加坡雅庭假日酒店)
317 Outram Road, Level 4
Singapore 169075
Tel: +65 67317173
Website: http://singaporeatrium.holidayinn.com/xin-cuisine-chinese-restaurant

Opening Hours:
12:00 hr – 14:30 hr
18:30 hr – 22:30 hr

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Penang Place

Published August 30, 2017 by piggie

Penang Place first started in Jurong East, and has since moved on to Fusionopolis before settling now at Suntec City. My friend and I saw a new tenant in Suntec City and decided to give it a try over a busy lunch hour. Although there was no queue and with spare tables available, we were warned by the waiter it could take about 30 minutes if we were to order a la carte. Sure, no issue.

We ordered Penang-Style Mee Goreng and their famous Penang Char Kway Teow, intending to share among us. Eventually, our order were served within 10 minutes, which really surprised us, prompting us to wonder whether they pre-fried the noodles and probably re-fried it with ingredients upon ordering. But that’s just speculation, and is not important as long as the dishes taste great. Fair statement?

Penang-Style Mee Goreng, $10.90++

Their Mee Goreng was served just shortly before the Kway Teow, it has a fragrance of wok hei and nicely presented with lime, cuttlefish, potatoes, tofu, prawn fritters, egg. The sweetness is perfectly done and overall, quite appetising! On a whole, of course, their ingredients are better than most hawker fare one can find.

Penang Char Kway Teow, $10.90++

The Kway Teow was only served briefly after the Mee Goreng, understandably, the appearance is a bit less flamboyant, but given the fact that it once earned “the best Penang Char Kway Teow in town” from Business Times, I expected it to taste better, even if just moderately. Reasonable? However, despite the presence of prawns, squids, eggs, bean sprouts, both me and my dining partner felt it lacked cohesion, it looks stale, and it tastes stale, which is why I suspect might be because the noodles were pre-fried, but lost the texture after been left luke warm for sometime. Their Mee Goreng at least has the sauce to cover it. But the Kway Teow tasted slightly dry. I had tried Penang Char Kway Teow in Penang which I chanced upon, from an ordinary coffee shop, not even a famous stall, it tasted much better, not to mention cheaper. OK, fine, I understand the absence of lard just so our Muslim friends can also enjoy it, or probably using less oil for a healthier meal. However, allow me to share a hard truth, that their competitor along the same stretch offers the same dish cheaper and better, no lard too! And I had actually blogged about that last year. I really wonder what made the Business Times correspondent declared this “the best Penang Char Kway Teow in town”. Very very far from it. Either their standard dropped, or possibly the correspondent had never tried good Penang Char Kway Teow before. Or maybe just my luck, we encountered a trainee chef? Another possibility is that they had taken from the buffet pot and re-presented it on a platter. I know I’m bold, but this is at best, mere average, I hope they improve their standard if they want to continue using that tagline.

By the way, they serve buffet too!

Penang Place
3 Temasek Boulevard
Suntec City Mall, West Wing
#02-314/315/316
Singapore 038983
Tel: +65 64677003
Website: http://www.penangplace.com/
Email: catering@penangplace.com

Opening Hours:
11:30hr – 14:30hr,
18:00hr – 21:30hr

大華豬肉粿條麵

Published March 1, 2017 by piggie

taihwa-p_20170219_135416這家大華豬肉粿條麵對於新加坡人來説,應該無須多加介紹了,尤其在其入選2016年米其林指南之後,更可算是新加坡頂級的B級美食了。即便在其入選之前,在非繁忙時段我前往光顧也須要排上近半小時的隊,現在更加不必說,這次在周末用餐時段前往,排了近1小時,還看到老外、韓國人等,令我好奇的是,他們知道該怎麽訂餐嗎?因爲雖然攤位名稱為豬肉粿條麵,但其實他們的經典是新加坡所謂的肉脞麵,多爲所謂的麵薄(Mee Pok)及麵仔(Mee Kia),而且多爲乾麵爲主,反倒很少見人叫粿條麵。

taihwa-p_20170219

每碗麵大概等上3分鐘,但一般上每個人最少叫兩碗,算算看要等多久?

我每次前來都是叫乾麵,自從1、2年前光顧過之後,現在最低價錢調高$1,感覺上麵條的份量也比以前少了。以前叫$4還吃得飽,現在$5吃了還覺得肚子餓。口感方面,麵條不是自制的,不過頭家經驗豐富,麵條燙得恰到好處,加上豬肉、豬腰、肉碎、肉丸、扁魚片、適量的醋與醬汁後,口感非常豐富,在新加坡是很難找到這麽令人滿足的口感,即便是老闆的親戚。

説到這裏,據聞早年在大坡吊橋頭營業的大華豬肉粿條麵是由三兄弟合作的(其歷史可以追溯到1932年,不過70年代之前的我就不曉得了),頭手就是現在大華豬肉粿條麵的老闆,三兄弟中的老二。後來因爲某些因素,三兄弟分了家,老三後來輾轉在珊頓大道、到現在所在的芳林巴刹與熟食中心同樣售賣肉脞麵,招牌名稱為⌈大華肉脞麵⌋,而且名氣也不小。至於老大,據説當年僅是從旁協助,并未親自烹煮,但幾年前老大的兒子在怡豐城另起灶爐,在未經二叔同意之下沿用昔日的招牌(至於水準…我朋友吃過後搖搖頭,我也就無意嘗試了),後來兩家人甚至對簿公堂。所以現在大華豬肉粿條麵的官方網站强調“獨一無二,毫無分行”。

也許我去的時段不對,但今時今日,已經很難見到昔日頭家親自掌厨了,不過對我來説,大華豬肉粿條麵的水準沒明顯的差別。這次光顧,就是頭家的兒子掌厨。

吊橋頭大華豬肉粿條麵 Hill Street Tai Hwa Pork Noodle
Block 466 Crawford Lane #01-12
Singapore 190465
Website: http://www.taihwa.com.sg/

營業時間:
每天 09:30hr ~ 21:00hr
每月第一個及第三個周一休息

天翼海鲜 One Ocean Restaurant

Published November 7, 2016 by piggie

早几年天翼海鲜在新加坡晚间报章的曝光率很高,还请出本地资深演员陈树承“背书”,但是我瞄了下地址,躲在大巴窑工业区一堆修车行里边…没车不方便啦。前些时候,因缘巧合得到天翼海鲜的餐券,上网搜集资料时才发现,一众网上美食家的介绍都过气了,因为天翼海鲜已于今年年初搬去了万里(好像更远噢…O.o”),如果贸贸然过去旧址的话,会发现那儿有家「新天翼海鲜」,不知情者会以为与旧东家有些关系,但我上官网查却没发现有分店的资料,而且据闻口碑与水准都相形失色。

虽然说新址位于万里,更贴切地说,应该算是兀兰路(Woodlands Road)旁(搭公车的话,大路边有楼梯口直上就是),昇松集团的货仓隔壁街的工业大厦就对了,兜了个圈,还是选在工业区啊!不过,也许正因如此,才能将价格维持在低于一般餐馆的水平。但餐馆藏在小山坡上,从经过的大道連招牌都沒見着,实在不容易发现,若非熟客或有心要找,还真难找上门。

餐馆新址躲在工业大厦的地面层停车场的尽头,旁边有家食阁,里面也有煮炒摊,原来食阁也是隶属餐馆附属经营的,简单来说餐馆头家早年就是靠煮炒摊起家,因为口碑好,而慢慢发展起来。而餐馆卖的,大概都是从隔壁煮炒摊统一烹煮的,在我看来,就是在原食阁面积拨出一部分作为餐馆,当然有隔间,装潢还是有着餐馆应有的簡單用餐气氛。

当下即刻介绍我点的美食!

翡翠豆腐,$12+(小)

翡翠豆腐,$12+(小)

没听过翡翠豆腐这名堂,一问之下,得知是豆腐炒些菜类的,没想一试之下口感还真棒!虽然没有肉丝提味,但淋上高汤后,着实为原本淡而无味的豆腐生色不少,豆腐上层还有层青色粉状物,不晓得是不是海苔粉,整体感觉润滑爽口。

黑加仑煎猪扒,$15(小)

黑加仑煎猪扒,$15+(小)

黑加仑煎猪扒是餐馆拿手名菜,在去骨猪排上淋上黑加仑子汁,撒些蒜蓉,提升口感。遗憾的是,生菜有些腐烂,不知厨师有没有发觉?

四大天王,$12(小)

四大天王,$12+(小)

我由于很少吃菜类,这道四大天王中使用的菜色只认得茄子与长豆,厨师再以巴拉煎炒透,辣味是到家了,但不晓得是不是不小心撒了过多盐,吃起来偏咸,好在有一大壶铁观音茶滤口(3 x $1.50)。

p_20161105_120201-%e6%b5%b7%e9%ae%ae%e8%b1%86%e8%85%90%e6%b9%af

海鲜豆腐汤,$12+(大)

这道海鲜豆腐汤其实是最先上桌的,所以在品尝其他菜肴之前可以先在其他菜色改变味蕾之前尝尝海鲜汤的滋味。好些餐馆为了提味纷纷在汤里撒下大量味精,但天翼的海鲜汤则香甜,不会过咸,汤里的佐料有墨鱼、生鱼片、鲜虾、草菇、白灵菇等,与我当天点的菜色口味配合得相得益彰!老实说,3人份的话,这汤的分量略嫌过多(或者应该叫中碗的),尤其是有叫茶水的话更不在话下。

埋单的时候,3菜1汤,3碗白饭加1壶茶,加上服务费才$63.35(无消费税),可说是一般煮炒摊的价钱。当下Groupon有50%的礼券优惠,不过有人数条件,3人以上的话可以考虑,详情可上其官网Facebook浏览。

第二回

短短的一星期之内,再次回到天翼海鮮,由於不想重複,這次點的菜色口感就出色多了!

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鐵板豆腐,$12+(小)

其實上回點的翡翠豆腐與這道鐵板豆腐口感各有千秋,前者主要以清淡爲主,這道鐵板豆腐則因加入鷄蛋,在高湯煎炒下,口感更有層次,也較爲開胃。

sam_1982-%e6%99%82%e8%94%ac%e6%89%92%e6%9d%be%e8%8f%87

時蔬扒松菇,$12+(小)

這道時蔬扒松菇,雖然沒有肉類入味,可是在各色菇類競相爭艷下,口感卻又顯得相得益彰,再加上炸得厚實的腐竹,亦是很入味的一道菜。

sam_1983-%e9%bb%91%e5%95%a4%e9%85%92%e6%8e%92%e9%aa%a8

黑啤酒排骨,$15+(小)

黑啤酒排骨與咖啡排骨其實沒在天翼海鮮的菜單内,是聽聞餐館的領班提到的,可能是菜單印好后才開發出的菜色吧!雖然名爲黑啤酒排骨,但吃起來完全沒有啤酒味,微苦帶甜的綿密口感,讓人吃得津津有味。

另外,我又叫了海鮮湯,因爲與上回的重複,就不再綴筆介紹了。

天翼海鲜 One Ocean Restaurant
7 Mandai Link #01-06, Mandai Connection
Singapore 728653
Tel: +65 62563973
官网: http://www.oneocean.sg/
Facebook: https://www.facebook.com/One-Ocean-Seafood-401499773290483/
每天营业: 11.00am – 2.30pm, 5.00pm – 10.30pm

Qi Ji

Published June 24, 2016 by piggie
Laksa (Cockles + Prawn), $5.20

Laksa (Cockles + Prawn), $5.20

This ain’t the first time I try Qi Ji, but let me start this post with their Laksa. They have two prices for Laksa, the first, $4.20, comes without prawn, just the standard cockles along with tau pok, fish cakes, egg, and what I believe to be shredded chives. The second is what I ordered here, $5.20 with added prawns.

I won’t say $5.20 is cheap, hence I expected some quality here. Notably, the ingredients here is considerably sumptuous as compare to many food court or hawker center stalls elsewhere, and we also need to factor in the costly rental in the locations they settled. The spicy broth is at least delightful, as with the comprehensive quantity and quality of the ingredients present, with the prawns used being relatively large ones. For such price, it’s more worth than what you can get from Toastbox and Heavenly Wang. The former was mediocre with their quality, the latter is so pathetic that I don’t even want to blog about it. All three franchise are selling their laksa about the same price.

Qiji_Popiah-IMG_7880

Popiah, $2.80 (with prawns)

Qi Ji’s popiah is their signature dish. Their ingredients include ‘homemade’ sweet and chili sauces, garlic, lettuce, bean sprouts, crispy bits, egg, prawn, parsley and turnip. When I first tried them after a one-hour drive home, I feel the finished item lacked cohesive character. It’s like eating all those ingredients by themselves, and I believe the main flaw is their ‘homemade’ sweet sauce. However, when I eventually beat their lunch queue and eat on the spot, it tastes very much better. I suspect their sweet sauce dried up after a while and somewhat rendered the popiah’s bland in taste. In addition, whoever behind that counter preparing your popiah makes a significant difference too! Anyway, I can’t emphasise enough how I hate the term ‘homemade’ is misused. It’s their own recipe, ok fine, but was it made in any of their staffs’ home or at the premise itself? No. Anyway, the popiah I bought comes with prawns. For $2.80, you get to choose whether you want prawn or chicken filling. There’s a plain version (neither prawn nor chicken) which cost just $2.20.

qiji_mee_rebus

Mee Rebus Deluxe, $5.80

Qi Ji has two versions of Mee Rebus, the conventional one selling at $4, while their deluxe version costing another $1.80 more. You probably won’t see the chicken cutlet and deep fried fish cake on the conventional version, for that, the price may look somewhat expensive. However, that doesn’t take away how great their noodles taste. Their gravy wasn’t as thick as I’ve tried elsewhere, but the calamasi fragrance was powerful, making it overall a very appetising meal. I don’t usually find the chicken cutlet and fish cake tasty, but complementing their mee rebus, I found the chemistry works to a tee!

Updates:

Qi Ji has since upgraded their Laksa menu, there are no more cockles, replacing with clams. And they are now serving brown rice mee hoon (thick vermicelli) with their Laksa (option: noodle) instead. With that healthy upgrades, a price rise of mere 10⊄ is more than reasonable.

PappaRich

Published June 6, 2016 by piggie

PappaRichI have heard about PappaRich for sometime, but never tried until now. They are a restaurant franchise from the other side of the causeway and I always believe that I can get cheaper Malaysian cuisine elsewhere rather than paying premium prices at their restaurants here. It’s hard to argue about that, but the fact is, PappaRich has a vast collection of Malaysian delights consolidated under one roof, and it’s a convenient choice for our Muslim friends pampering their taste buds with their love ones as well as for visitors from other countries to have a glimpse what most Malaysian cuisines are about, minus anything that do with pork of course.

Pappa Prawn Mee, S$10.90++

Pappa Prawn Mee, S$10.90++

I won’t pretend their Prawn Mee is wonderful, but it’s decent nonetheless. With shredded chicken, 4 pieces of big prawns, hard boiled egg, bean sprouts, and water spinach. The soup is moderately sweet, but a good prawn broth usually comes richer.

Ipoh Kuay Teow Soup with Steamed Chicken, S$10.90++

Ipoh Kuay Teow Soup with Steamed Chicken, S$10.90++

The Kuay Teow soup came with flat rice noodle, spring onions, chives, and bean sprouts. I’m not a great fan of their chicken broth Kuay Teow Soup, which is light, and unremarkable for that price if not for the accompanying steamed chicken. Their steamed chicken is simply outstanding and deserves ranking among the best steamed chicken in Singapore! The meat are tender, oily, and taste marvelous with the soy sauce. PappaRich do serves steamed chicken with rice in their menu, and I suggest for those who like to try their steamed chicken to go along with rice. I will probably try it in my subsequent visit.

2nd Visit

Ipoh Kuay Teow Soup with Prawns & Chicken Slices, $9.90++

Ipoh Kuay Teow Soup with Prawns & Chicken Slices, $9.90++

This dish is quite similar to that of Ipoh Kuay Teow Soup with Steamed Chicken above, same bland soup, but with the addition of chicken slices and prawns. However, given a choice though, I’d still prefer one that comes along with the steamed chicken, because the nicely marinated chicken managed to bring the taste up by a small level.

Pappa Char Kuay Teow, $9.90++

Pappa Char Kuay Teow, $9.90++

This wok-fried flat noodles include 4 prawns, egg, cockles, chives, and bean sprouts. On its look, it certainly is attractive, and many diners ordered this dish while I was there. Indeed, it tastes good, probably the closest it can go to the real thing without the use of lard. However, it’s a healthier choice, and this remains the best order I had there!

Hill Street Fried Kway Teow

Published May 31, 2016 by piggie

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It has been more than a decade since I last patronise them at their Hill Street premise (hence the name), and I don’t know how many times have they shifted ever since. Their current location at Bedok South is not really a convenient location for me to ‘stop over’ for a bite, as it’s some distance away from MRT station. However, it seems destine I’m returning after a long decade, as I have some business to do at a nearby industry park, I simply walk over specifically for it!

I was there around 3.15pm on a weekday, that kind of time when most hawkers will be sneaking for a break in-between hectic meal hours, and one naturally don’t expect a long queue there. Not for this stall. There was a queue of around 8 patrons before me, and I ended up queueing for roughly 20 minutes. Good thing I have my iPad.

With prices from $3.50 nowadays, I can’t say it’s cheap for hawker center food (having said that, there’s a hike in cockle price recently though), especially the surrounding are residential area and industrial park. However, the quality is there, though I can’t tell whether it’s as good as before. The ingredients consist of sliced sausage, cockles, egg, all in adequate portion, unlike many other hawker stall’s chay kway teow these days where they simply drop sausage totally or merely having an unmeaningful quantity. Hill Street Fried Kway Teow has a very delicate balance of oil and taste, along with just the right degree of sweetness which render their Kway Teow one of the best in Singapore, and rightly so. I guess that somewhat justify their price.

Hill Street Fried Kway Teow
Block 16 Bedok South Road #01-41
Bedok South Market and Food Centre
Singapore 460016
Tel: +65 90421312