In celebration of Singapore’s 53rd yeat of independence, Yan Cantonese Cuisine Restaurant located at National Gallery Singapore has launched Yan’s National Day Dim Sum Menu. The menu is available from 1 – 31 August 2018 during lunch hours from 12:00pm to 2:30pm. The bite-sized dishes are specially crafted by Executive Chinese Chef Lai Chi Sum and his dim sum chef.



So here are the special 6 dim sum treats!
1. Steamed Xiao Long Bao in laksa stock ( S$5.80++ for 4pcs)


The same xiao long bao soup dumpling but with different broth used. Chef uses laksa broth instead to give the Singapore’s well-loved flavours to it.

2. Deep-fried Satay Chicken Wanton ( S$6.80++ for 3pcs)


The savoury and sweet satay sauce wrapped in wanton skin and deep-fried to prefect golden.

3. Steamed Hainanese Chicken with Sticky Rice wrapped in lotus leaf ( S$4.00++ per pc)

Singapore’s signature dish, Hainanese chicken rice prepared in sticky rice version along with the classic dipping sauces (chilli, dark sauce and ginger sauce) as the side. The sticky rice encases a delicious filling of the chicken thigh and lotus leaf gives a wonderful flavour to the rice when put together to steam.




4. Steamed Pork and Mushroom Dumpling with Chives ( S$6.80++ for 3pcs)


Cantonese style fillings of turnips and chives.

5. Pan-fried Buns filled with sweet and spicy chilli crab meat ( S$9.00++ for 3pcs)


So we have the sweet and spicy chilli crab meat in bun version here.

6. Steamed Yam Cake with mushroom and dried shrimp ( S$5.80++ per pc)

Local snack delights with must have it with chilli dipping sauce to complete the taste.


Yan Cantonese Cuisine
Address: #05-02 National Gallery Singapore
1 St. Andrew’s Road
Singapore 178957
Tel: +65 6384 5585
Email: reserve@yan.com.sg
Website: www.yan.com.sg
Facebook: http://facebook.com/YanCantoneseCuisine
Operating Hours: Daily
Lunch 11:30AM – 2:30PM
Dinner 6:00PM – 10:30PM

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潮eat代 which is also known as Chill Gen is the latest addition by Xin Wang Hong Kong Café. Most of us are familiar with Xin Wang as it is known as HK Cha Chaan Teng, which frequently patron by “wee owls”. The outlets are opened till 2am and it is ideal for supper.




And Xin Wang has recently launched their first Hot Pot Buffet concept at Cineleisure Orchard.

There are 4 selections of local favourites and Chef-inspired soup broths available:


1. Signature Papaya Soup
Comforting chicken broth infused with sweet Papayas that is nutritious and packed with antioxidants, vitamins and minerals.
2. Korean Army Stew Soup
It is known as Budae Jigae, popular savoury stew dish in Korea. This is best for those who love Korean cuisine.
3. Tomato Soup

4. Homemade Fragrant Spicy Soup
Fiery hot mala soup base for those who in love with mala.





What does the buffet offers?

Exclusive Premium set served to every buffet guest. The set includes one off delight half-shell scallop, ebiko fish paste and Iberico pork slices.


Ala-carte dishes including chicken wings, French fries, small bites, fried rice, fried noodles, signature papaya bee hoon soup, dry and soup instant noodles.

The Chill Gen Unlimited Hot Pot Buffet ( 90 Mins) Pricing:
Sunday – Thursday/ PH (All Day) S$18.80++
Friday & Saturday/ eve of PH (Till 5pm) S$18.80++
Friday & Saturday/ eve of PH (After 5pm) S$24.80++

Chill Gen by Xin Wang Hong Kong Cafe
Address: Cathay Cineleisure #02-11
Singapore 239695
Tel: +65 6235 6480
Operating Hours:
Sunday – Thursday 11:00AM – 11:00PM
Friday – Saturday & Eve of PH 11:00AM – 2:00AM
Website: https://xinwang.com.sg/

[ Photo by Guest Writer, Melaine. Edited by Hazel]
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During my short trip to Taiwan with my family few months back, we headed to Houli Township, Taichung to visit the famous Zhong She Guan Guang Flower Market. It is also known as Chung She Tourist Flower Market. The flower market or field features the beautiful landscape gardens and all year round flower carnival perfect for photo taking. The flowers here changes according to season thus visitors like us will have different view and experience.


How To Get Here?
Since we are travelling in big group, we had our personal driver/tour guide to drive us here. Alternatively, you can head here by public transport- train. You can take the West line train to Ta’an Station and take approximately 20 minutes walk here.
By BUS
If you are travelling from Taipei, take Fengyuan Bus and get off at Zhong She Tourist Flower Market.
By Train
Or take HSR Train from Taipei Main Station to Taichung Rail Station and head to New Wurih Railway station. Board the TRA train at New Wurih Railway Station to Xia Hou Li Houli District. Upon arrival, ride the local rail to Zhong She station and grab a cab/ Uber from the station to Zhong She Flower Market.

Admission / Entrance Fee


The entrance fee varies depending on season from 120NTD onwards.
January- March (Tulip Season) -150NTD (adult)/75NTD (child between 3 to 12 years old, and elderly aged 65 and above)
April –December – 120NTD (adult) / 60NTD (child between 3 to 12 years old, and elderly aged 65 and above)





Once we purchased the tickets, off we go exploring the flower field. The flowers are arranged accordingly to sections and decorated like a rainbow. Each spots are perfect for pictures and everyone is busy taking photos. For instance, the White Piano, Wedding Gown Arch and many more. Here are some photos taken during the visit:















Apart from the flower fields, there is an indoor BBQ spot if you are feeling hungry after photo taking session.
We spent almost 2 hours plus taking photos and exploring the beautiful flowers here. My dad enjoyed it and took picture at almost every corner of the place. If you are a flower lover, highly recommend to visit here. It is also a nice place to admire the beauty of the flowers. And this is one of the highly recommended attractions in Taichung.

Read more about my Taiwan travelogue here

Zhong She Guan Guang Flower Market
Address: No.333, Sec 5, Sanfeng Road
Houli Dist, Taichung City 421
Taiwan
Operating Hours
Monday-Friday 9:00AM – 6:00PM
Saturday – Sunday 9:00AM – 9:00PM
Tel: 04-2557-6926
Website: http://www.flowerjs.com.tw/

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Despite visiting Penang so many times, I have yet tried the King of Rojak. Hock Seng Rojak is claimed to be the Rojak King of Penang and it has been in business for more than 40 years. Hock Seng Rojak stall has attracted locals and tourist to line up in queues to check out their rojak.

My sister and I took a GRAB from Gurney Paragon to the stall to check it out. The cab fare was RM10 ~S$3.38. We reached there around 3pm and the queue was formed. They opened for business at 2.30pm. And we patiently queued under the hot sun for 30minutes before we get to try this special rojak.


What makes their rojak different is their thick Rojak sauce followed by the addition dried shrimps and toasted peanuts. The rojak available in 3 sizes- Small RM7.00 ~S$2.37 , Medium RM10.00~S$3.39 and Large RM14.00~S$4.75. We ordered the small size to eat on the spot and tapao the medium size back for our parents to try.




Here is a short clip of the queuing process and also the rojak:


We enjoyed it very much. It is a bowl of fruits, keropol topped with the gooey rojak paste and of course the extra crunch from the peanut and dried shrimps. It was so therapeutic watching the aunty spreading the sticky paste on top of the rojak. You can opt for chilli or non-chilli. But I would suggest you to try it with the chilli because it gives a good balance on the flavours of the sticky sweet paste.




Although the price is a bit steep, I think it is pretty interesting especially the concoction of the paste that makes everything taste flavourful.

Note: Be sure you bring an umbrella/ be aware as a lot of birds flying around there. Someone was lucky enough to get bird shit while queuing for the rojak.

Read more about Penang Travelogue here.

Hock Seng Rojak
Address: Gat Lebuh Cecil
10300 Georgetown
Penang, Malaysia
Operating Hours: 2:30PM – 7:00PM
(Closed on Monday)
Facebook: https://www.facebook.com/HockSengRojakKingMacallumStreet/
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Line Clear Nasi Kandar located in an alleyway at Jalan Penang, Georgetown, Penang is known for its nasi kandar among locals and tourists. There are quite a number of nasi kandar and I visited Nasi Kandar Beratur during my last visit to Penang. How time flies!


And now I am here for Line Clear Nasi Kandar, which is 10minutes walking distance from E&O Hotel Penang (I stayed there during this trip). With the help of google map app, I managed to find the alleyway. So be sure you keep a lookout on their signboard on the walkway and turn left onto the alley.





The place is not only famous with nasi kandar but also their gigantic fish head curry. Check out the fish heads displayed at the counter. If you are into fish head curries, you can try it out. But prepare to sweat a lot because the spicy kick is no kidding! It was superb spicy when we had it and it is not so fresh.

I would suggest you to check the price first because we paid RM35 ~S$11.86 for our fish head curry. My parents were shocked with the price.We chose the smallest among the rest of the fish heads available.



No queue at all when we were there around 6 plus on a Saturday evening. I guess they are still preparing the dishes for the dinner crowd. We packed two packets of rice- one with white rice and the other with nasi briyani. And we had spicy squid, spicy chicken, grilled chicken soy paste, lady fingers and some green vegetables. The staff then had combination sauces drizzled all over our ingredients and rice before packing it to us. We packed back because my dad was not feeling well. So we decided to have it in the hotel.


The total bill was RM62++ including RM35 fish head curry.
My dad enjoyed it and oh boy! The sauces are spicy and since I cannot take spicy, I do not really enjoy it. I can’t really taste the ingredients. All I can taste is the spicy sauce.
But my dad and sister shared that they enjoyed the combination sauce taste. The flavours are strong in general and the squid and chicken taste pretty good. As for me, I would prefer Nasi Kandar Deen Maju for the taste and pricing.
Read more about Penang Travelogue here.

Line Clear Nasi Kandar
Address: 177, Jalan Penang
Georgetown, 10000 Pulau Pinang
Opening Hours: 24 hours
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My dad was craving for Nasi Kandar during our recent trip to Penang and I start to google for more nasi kandar options. I even ask the GRAB driver his favourite nasi kandar place and he said Deen Maju. He shared that locals will patronize Deen Maju instead of Line Clear Nasi Kandar because the pricing and taste.



So my sisters and I decided to grab over from our hotel (E&O Hotel Penang) to Deen Maju to pack for our dinner. Our 2 way transport fare was RM13 ~S$4.41.






We reached Deen Maju around 5.30pm and the queue was already formed. We joined the queue and waited patiently for our turn. Most of the customers in queue are local Muslims and few of them are Chinese. The queue was moving pretty fast as we only waited for approximately 15-20minutes to order our food.



There are many dishes to choose from as compared to Line Clear Nasi Kandar. We were quite spoilt with choices. There are beef, chicken, squid, fish and many more cooked in different type of curry sauces. We ordered the fried chicken, curry chicken, potatoes and fish with white rice. Then the service staff poured various types of curry gravies and sauces before wrapping it up for us.

We were given a note with the priced stated to pay at the cashier counter.

Pardon the messy look of the nasi kandar but trust me! It tasted tasty. The fried chicken was well-seasoned with spices and the curry flavours goes very well with the steamed rice. Rice flavour of the spices and of course the secret mixing curry sauces to make the whole thing tasted umami.





Our total bill was RM27.00 ~S$9.15 for 3 packs. It is so much cheaper than Line Clear Nasi Kandar. My sisters and I loved the curry sauces here in Deen Maju but my dad preferred Line Clear Nasi Kandar. He shared that the spices and the curry sauces from Line Clear Nasi Kandar are much stronger in flavour and certainly packs a punch.

If you enjoy eating Nasi Kandar, check out this place or other Nasi Kandar places in Penang. Even the locals loved this place so I think it is worth trying it!

Penang Nasi Kandar Deen Maju
Address: 170, Jalan C.Y. Choy (Jalan Gurdwara),
10300 George Town
Penang, Malaysia
Opening Hours: 4:00PM – 11:00PM
Facebook: https://www.facebook.com/DEEN-MAJU
*Halal Restaurant*

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Travel is one of the ways to create memories with people we loved. It is also a best family investment for bonding and sustains the family relationship for years to come. As we grow older, we started slowly drifting apart from one another due to hectic lifestyle. Thus, it is great to bring everyone together to stay together for a family journey.

However, it is quite challenging to travel with aging parents. To be honest, it can be stressful especially as they get older. Don’t get me wrong! I think the travel perspective is different from travelling solo, friends and lovers.




Here is what I learnt travelling with my parents recently. I thought of sharing here and hope this helps for those who are planning to travel with their parents. After all, it’s a different generation and different stuff.

2. Be Patient & Adapt
Our parents don’t travel the way we do. We cannot do last minute checking in for flight or even run to the boarding gate in the airport just because it is closing in 15 minutes time. It will be like totally stressing out our parents. We need to prepare everything earlier and making sure that it is all planned in order. You can’t tell your parents to run together with you, can you? The process flow must be in order and in timely manner. Adapt and pace yourself to suit your parents’ travel pattern.





3. Take your time and go slow travel
Whenever we travel with our friends, we tend to plan a lot of activities within a day. We will try to accomplish as many attraction places we can. But if you are travelling with parents, avoid those packed itineraries that are exhausting. Plan it in such a way to relax and not rush trying to tick the bucket list. We should pace it accordingly to their age and fitness. Perhaps one or two attraction places in a day will do.

4. Respect & Take into Consideration on your Parents’ Preferences
What my sisters and I usually do is that we will talk to our parents and take their opinions such as places to see & eat, activities to do and many more. Be more sensitive and plan the activities that suit your parents instead of yourself. They are your priorities.

5. Ensure the Medical Needs are taken
It is advisable to bring travel health kit along whenever you travel. This is to ensure any emergency pops up.




6. Personal Space “Me time”
As much as you love family vacation, I still think personal space is very important too. After a long day of outing with parents, a good rest to continue the next day is very important. My friend and I did share about this before. We stayed in the same room with our parents during our travel trip with them. It turned out feeling stressful and unpleasant one. So, it is better to splurge a bit and book separate rooms. After all, own personal space is much needed after a whole day planning the itineraries and taking care of all things.

7. Plan Your Meals
Unlike us, we can eat anytime of the day but not our parents. We need to make sure their meals for the day is well-planned. As they aged, the main meals (breakfast, lunch and dinner) are equally important. So make sure you never overlook it while planning on the sight seeing and travel places.

8. Communication
We need to communicate with them. Be it word or action to make them feel that there is comfortable travelling with us. Do not make them feel that they are causing inconvenience to you or a burden. Try to reinforce to them that travelling with them can be fun too!

Travel experience can be rewarding and each travel companion creates memories that are precious. Enjoy the time with them as the time that you are spending with them may never come again. It is all about brining on the smile on your parents’ faces. Have you ever taken your parents on a trip? How was your experience? Do share your stories with me!

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During my recent family trip to Penang, we decided to stay in Eastern & Oriental Hotel Penang. The hotel is known as one of the Far East’s most prestigious and historic building of the British colonial era. The hotel is fondly known as “E&O Hotel’ . Eastern & Oriental Hotel has two wings- Heritage Wing (old wing) and Victory Annexe (new wing). We stayed in Victory Annexe Suite. The hotel is like the Raffles Hotel Singapore and Strand Hotel Yangon, Myanmar.
A little bit of the history before I move on to my stay review with them. The hotel including Raffles and Strand were built by the Sarkies Brothers. However, the ownership of the Eastern & Oriental changed several times over the years. With its colonial touch and historical stories, it has become one of the attraction spot of the UNESCO World Heritage town of Georgetown in Penang, Malaysia.

How to Get There From Penang Airport
We (My sisters and parents) took GRAB services from Penang Airport to the hotel. Alternatively, you can opt for their airport taxi services. Our fare was RM23 ~S$7.80 and it was 30-45 minutes ride depending on the traffic condition.

Note: Please inform the driver to stop at Victory Annexe if you are staying at the new wing. Otherwise, they will just drop you at the Heritage Wing (old wing). You will need to take a short walk from the old wing to new wing’s lobby.







We checked in to our Studio Suite category room at the Victory Annexe and my parents’ room is just next to ours. Check out the room photos taken by truly yours. King-sized beds with an arm chair next to it and of course the standard hotel room settings. There is also a balcony overseeing the Malacca Strait where we enjoyed the cool breeze.

The most picturesque spot is the standalone tub and the chessboard-tile flooring. And E&O Hotel unique his and hers sink in the bathroom. There is also a separate shower and toilet.

Moving on to the facilities here at Victory Annexe- the fitness centre and also the infinity pool located at Level 6. On the same floor, there is a popular luxury spa brand from Thailand, Panpuri Organic Spa.







As for breakfast session, we are given two options-Sarkies Corner and Planters Lounge located at level 6. This is exclusively for hotel guest of the Victory Annexe. Since I am staying 4days 3 nights here, I took the chance to try out both places on separate mornings.
Sarkies

PENANG: Good morning! Breakfast situation at Planters Lounge. And yay! We have two breakfast options- Sarkies Corner or Planters Lounge during our stay at their new wing (Victory Annexe). #hzfooddiary #hztravelogue #hzxmsia #easternorientalhotel #goodmorningwithhazel

A post shared by Hazel (@hazeldiary_) on Aug 6, 2018 at 5:20pm PDT

The breakfast buffet spread in Sarkies offers local and western dishes. Apart from the usual western breakfast such as scrambled eggs, omelette, croissants, sausages, yogurts and more, there are local delights as well. Penang speciality, char kway teow , roti prata , porridge and many more are available here in Sarkies.
Planters Lounge


If you prefer a quiet and simple western breakfast, the private lounge is a perfect place to be for the morning breakfast. The selections are limited but the service is impeccable. The service staffs greeted us and other hotel guests with a smile and very attentive to our needs. There is indoor and outdoor seating area as well. We opt for outdoor seating to enjoy the cool breeze in the morning.

And Planters Lounge also serves evening cocktails from 5 – 6pm and all-day tea and coffee for hotel guests of Victory Annexe.


My family and I had a pleasant stay with Eastern and Oriental Hotel. My dad was not feeling well during the trip so he stayed in the hotel most of the time. And he was not bored at all. He visited the fitness centre and also went for swim while we are all out exploring Georgetown. What we like about the hotel is that fresh fruits are delivered to our hotel room everyday unlike other hotels. The housekeeping staffs also do rounds in the evening to check with hotel guests if we need any amenities.





Here is a short video of the hotel during our stay with them.

Things to Take Note :
1. Although payment has been made, hotel guests are required to pay check-in deposit as per the hotel’s rules and regulations. We had 2 rooms and paid RM1,200 ~S$406.78 for the deposit.
2. There will be additional RM10.00nett ~S$3.39 per room per night will be charged to all foreign guests (excluding Permanent Residents of Malaysia) Tourism Tax required upon check out.

Eastern & Oriental Hotel Penang
Location: 10 Farquhar Street
10200 George Town, Penang
Tel: +60 4888 8888
Website: www.eohotels.com
Check your hotel prices via Agoda here.
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Sushi Chiharu by Tamaya Dining たまやis hidden within the ground floor interior of Tamaya Dining along Cuppage Terrace. It is just few minutes walk away from Somerset MRT station. Sushi Chiharu specialised in Edomae-sushi, a tradition that spans over 150 years, honouring Japan’s best seasonal ingredients. It is also described as how the chef was able to create a new style of sushi.

What is Edomae-sushi?
The concept pays homage to the Japanese Edo period ( 1603 to 1868), where the lack of refrigeration technology meant that special marinating techniques had to be employed to preserve fresh seafood. The techniques include boiling, and curing with salt, vinegar or soy sauce.

There are two seasonal menus at Sushi Chiharu currently. For S$140.00++, diners can look forward to an Omakase Menu ( 3 appetisers, 2 seasonal sashimi, 1 seasonal dish and restaurant’s signature 10 piece nigiri sushi, a soup and dessert). And for S$90.00++, diners can try the signature 10-piece Nigiri Sushi Course.

Lucky me! I got to try out their 17- course Omakase Menu the other day. Let’s move on to my Omakase dining experience.

We started off with Kabocha Suri Nagashi, which is the light and yet intense flavour of pumpkin puree and topped with capsicum.

Hamo Su Jure– Almera tomato with conger pike eel and topped with citrus yuzu jelly.It is ideal to be served as appetiser.

Then, we are served with Tachiou– Belt fish topped with caviar and sprinkled off with yuzu zest.

Next, we had the slightly torched Maguro (Tuna) and Red Snapper (Kinmedai) . And best to enjoy with salt (it comes from the seaweed) and fresh wasabi.

My favourite Torched Taraba Kani Kimi Sunose. Chunks of crab meat slightly torched and topped with egg infused with vinegar.

Moving on is the sushi series. The sushi is ideally savoured the moment it’s ready. And it is served at ‘skin temperature’. We watched how chef is action delicately prepare the sushi. Diners like us of course can opt to eat with our fingers or with chopsticks.

Here are the beautifully crafted sushis. And for Edomae sushi, the chef will daub on a single coating with a brush before serving it to us. It can be a form of broth soy sauce or other condiments.

Ika (Squid with black squid ink salt)


Flounder

Zuke Maguro (Pickled raw tuna with a dot of Japanese mustard)

Kampachi (Great Amberjack cured with white soy sauce and ginger).

Sardine with ponzu. The sardine is slightly torched before serving it together with the ponzu. Sardine has a rich flavour its own but surprisingly the flavour was fleeting. It is submerged in a homemade vinegar blend between one to three minutes and then sliced and topped with finely chopped spring onions and ginger.

Kisu (Sand Borer with plum sauce)

Rockfish

Anago Nigiri. It is uniquely prepared by first boiling the Anago (sea eel), then grilled it atop a sasa leaf on the hibachi grill and finished off with sweet sauce glazed on top before presenting to us.


Negitoro– Maguro tatare served with freshly roasted seaweed. So good that I wish I can have second serving!

Kerayaki (Egg)
This is their signature tamago that comes with a bread-like texture, lightly sweet and amazing fluffy and soft texture. Egg whites are whipped up into a meringue and the yolks are folded in, This explains the texture with a small amount of sushi rice wrapped within.

Flavorful Miso Soup

Dessert-Sweet Japanese Rock Melon to end the wonderful meal.

Sushi Chiharu is an intimate 12-seater restaurant and it is best to make reservation before hand. It originates from Osaka, Japan, where its flagship store has appeared for three years in a row on the Michelin recommended Bib Gourmand List ( 2016 to 2018). It was pleasant dining experience learning about Edomae-sushi. Each piece is prepared to its finesses. There will be launching ala-carte dishes soon. I can’t wait to visit them for more.

Sushi Chiharu by Tamaya Dining
Address: 45A Cuppage Rd
Singapore 229464
Operating Hours:
Mondays to Saturdays 6:00PM – 11:30PM (Last Order 11:00PM)
Sundays & Public Holidays 6:00PM – 10:30PM (Last Order 10:00PM)
Website: http://chiharu.sg/
Facebook: https://www.facebook.com/ChiharuSG/

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Chef Martin Foo is the freshly appointed Group Executive Chef of Crystal Jade Group. He has launched the 6-course set menu exclusively available at their flagship restaurant, Crystal Jade Palace to showcases traditional Chinese flavours with modern twists. The special meu is priced at S$98.00++/ per person for Jadeite Members Exclusive (U.P. S$128.00++/ per person for Public).And I was in treat because I attended the food tasting session last week.
Here are the dishes included in the 6-course menu:

Hokkaido sea urchin and ikura topped with egg white in crispy seaweed handroll





Black Truffle Foie Gras, Seafood with chicken & mountain yam broth
The double boiled soup packed with nourishing goodness and flavourful with ingredients used.

Crisp-fried Wild Marble Goby with Japanese Kombu Sauce (Not available on that day) and replaced to Poached Australian Baby Spinach with Fresh Beancurd Skin, Ginkgo and Whole Garlic

Grilled USDA beef short rib with Honey Char Siew Sauce
The beef short rib grilled to perfection in a honey char siew sauce served with spring onion and ginger mix and mustard sauce to complete the dish. Umami flavour indeed!





Pan-Seared Tiger King Prawn with XO Sauce, topped on Egg Noodles Tossed with Pork Lardons
The tiger prawn is beautifully plated with bouncy egg noodles texture. The pork lardons gives a far tastier taste to the noodles. It gives the salty flavour and pleasant crunch to the dish.

Chilled Fresh Mango, Grass Jelly, Kidney Beans Sago Pudding with Gula Melaka topped with Coconut Ice-cream
This is best to cleanse our palate after all the savoury items.

Surprise Dessert by Chef Martin Foo
We all went “wow” when it was presented. The cute carrots dim sum is filled with corn puree and the pears are filled with salted egg yolk glutinous bun. Interesting right?

The specially curated menu is available from 6 August -30 September daily.
For more information, check out the official website.

Crystal Jade Palace
Address: Takashimaya Shopping Centre #04-19
Tel: +65 6735 2388
Operating Hours:
Monday- Friday
Lunch: 11:30AM – 3:00PM (Last Order 2:30PM)
Dinner: 6:00PM – 10:30PM (Last Order 10:00PM)
Saturday
11:00AM – 10:30PM (Last Order 10:00PM)
Sunday & Public Holiday
10:30AM – 10:30PM (Last Order 10:00PM)
Website: https://www.crystaljade.com/

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It has been a while since I had dinner with my family members. We attended a talk around Ubi area and decided to visit Le Chasseur for dinner recently.
Le Chasseur is owned by well-known Chef Andy Lim. If you google online, there are quite a number of food reviews about him and this place. The Chinese zi char place was previously located along New Bridge Road and relocated to current place at Eunos Industrial estate.

And yay.., it is located at industrial estate and the nearest MRT station is Eunos MRT. It is quite inconvenient if you are not driving. Lucky us! My brother-in-law drove so we made our way there.
Le Chasseur is one of the stall in a coffeeshop with no air-conditioned. There are other stalls like zi char stall available as well. However, Le Chasseur took up almost half of the space of the coffee shop to cater to their diners.





Instead of having service staff to take our order, there is an order chit with all the listed dishes. It is simply straight forward and we just placed our order and put down our table number.

We ordered the signature Claypot Rice (L) S$23.00 . There is an option to choose- either S or L. We opt for the second one of course because there are 4 of us. We waited patiently for approximately 20 minutes for the claypot rice. The reason of the long waiting time is because it is cooked over charcoal and cooked from raw rice to which chicken stock is added and boil it. The service staff will mix the rice with the dark sauce in front of us before they are served to our table.





The most interesting part is that they use good quality basmati rice. The texture of basmati rice is long, slender grains that offer unique and distinctive taste. It is also light, delicate and separate grains when it is cooked. This explains the unique mouth-feel taste. And of course it has the charred taste.

Next, we ordered Otah Omelette S$7.00 since it is recommended in the order chit. It is proven tasty too.

We also ordered their Grass Jelly drink S$2.50 per glass that served with refreshing wolfberries. This is my first time seeing wolfberries served on top of the drink.

Our total bill was S$40.00 and there is no service charge applicable. There are other dishes that I would love to try. For example, their pork knuckles, coffee pork ribs and many more. Hopefully I will be back again with a group of people to try out other dishes.

Le Chasseur
Address: 27 Eunos Road 2,
Singapore 409387
Opening Hours:
11:30AM – 3:00PM (Lunch) | 5:30PM – 10:30PM (Dinner)
Tel: +65 6337 7677
Facebook: https://www.facebook.com/lechasseurSG/
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D9 Cakery of Hilton Singapore, which located along Orchard Road has launched the Paris & Tokyo inspired cake collection. This new cake series are specially curated by Executive Pastry Chef, Cindy Khoo. She has been constantly working and upgrading her skills and talent over the years to provide the best of her master pieces.I was invited for a media invite to check out her 9 creations inspired from her recent trip to Paris and Tokyo.Chef Cindy Khoo explained each cake in details before we start to taste every single piece. We started from light to the strong flavour as usual.




Pomme


Our first cake comes in an apple shape, which reminds me of the Snow White and the Seven dwarfs story. This cake comes in yellow colour in the outer and when you cut through the cake, you will see the crisp apple cubes hidden inside. It is like a mini surprise! Majority of us loved it so much that I even packed one back to let E to try. He also approves it.

Fraise


Not your usual strawberry shortcake presentation but still very pretty and topped with fresh strawberry. It was pleasantly surprise that it was light and well-balance with the taste of white chocolate and fresh strawberries in the inside. It is not overly sweet too.

Citron

Exquisite lemon meringue tart I would say. The lemon curd over the buttery tart and finished off with gold dust to complete the whole look. The cake has the sugary light sweetness and yet the citrusy taste is distinctive too.

Belle


The cake uses Bergamot Cremeux (mixed of lemon and lime) and Bavarian Coconut Cream. It has the smooth creamy texture with bergamot zest and best to pair with a nice pot of tea.




Cassis

Moving on to stronger flavour, we have the Cassis that made with chocolate-coated marshmallow and topped with blackcurrant cremeux in choux pastry puff. It was a surprise for us on the texture of the cake. We never thought of having a chocolate coated marshmallow as a cake by its own. Chef Cindy Khoo did a pretty good job on each elements of the cake.

Machakura Azuki


The cake outer layer is inspired from kimono and obi and as you cut through the cake, you will see the Matcha Mousse with azuki bean infused with sakura flower and matcha sponge for the texture. I thought the matcha taste can be stronger in flavour as the sweetness of the azuki bean overpowered the taste of the matcha. But some said it taste just nice. I personally love matcha flavours to be stronger so ya… taste preference is subjective.

Mandarin Café


Generous coated Coffee Mousse with tiny confit orange in the centre gives a classic and rich in flavour feel. And true enough the taste is very rich and thick. So, if you are a mousse cake lover, you might love it.

Forest


Blackforest cake the made up of Kirsch-soaked Morello cherries, Guanaja Chocolate and Chantilly cream. The Kirsch-soaked Morello cheeris give a dark, seductive and sour flavour with 70% cocoa from Guanaja chocolate makes a good balance in flavour.

Royal Hazelnut


Lastly, we have the Royal Hazelnut inspired by Fontaines de la Concorde. The cake is made with bittersweet nutty Gianduja and premium Valrhona chocolate on feuilletine. A nice brittle crispy flakes crunch and strong cacao flavour that suits for chocolate lovers.

They also showcase macaroons and praline that comes in different interesting flavours.

The whole experience was enticing and fruitful session with Chef Cindy Khoo. She explained in details on the ingredients used to create the individual cakes. Most of the ingredients used are imported from French to ensure the consistency in texture and flavours. She took pride with her creations and we enjoyed throughout the session. Each cake has its own characteristics and layered delicately to ensure each element is well-taken care to achieve the best result.

D9 Cakery
Hilton Singapore
Address: 581 Orchard Road, Hilton Singapore
Singapore 238883
Tel: +65 6730 3392/ 6737 2233
Opening Hours:
Monday to Sunday 09:30 AM – 9:30PM
Saturday High Tea Buffet – D9 Desserts & Singapore Flavours available from 12:00PM – 3:00PM
Website: http://www3.hilton.com/en/hotels/singapore/hilton-singapore-SINHITW/dining/index.html

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Soi Thai Soi Nice has new outlet at JEM apart from Alexandra Central and The Seletar Mall. Melaine, our guest writer visited this new outlet recently and let’s find out what are the dishes she tried that day.


And at the same time, Soi Thai Soi Nice also launched their new revamp menu is more of seafood dishes including soft shell crab, scallop, oysters, fish and many more. The menu is also applicable across the other two outlets.




Premium Thai Hotpot S$88.80 (S) | S$108.80 (M) | S$128.80 (L)


The premium hotpot includes half-shelled scallops, prawns, fried soft shell crab, sliced sausages, enoki mushrooms, pork belly, cabbages and egg. And complete the meal with the ramen noodles and a choice of broth. There are two options- Tom Yum with four spicy level or Fish broth. Diners can request to ask for refill of the broth too.

Deep Fried Pork Belly S$12.90(S), S$18.90 (M)

Chicken Floss Soft Shell Crab S$24.90(S), S$36.90(M)

This is quite interesting combination of chicken floss and crispy fried soft shell crab.

Grilled Pork Neck S$13.90(S), S$20.90(M)

Waterfall Seabass S$32.90

Deep-fried to golden brown seabass packed with thai flavours. It would taste even shiok if the spicy sauce can be stronger,

Snowflake Yam S$8.90(S) , S$12.90(M)

This is not the usual dessert found in most menu. This is recommended with sugar coated fried yam sticks to end your dinner with a sweet note.

Mango Sticky Rice S$8.90

The outlet is located at the heartland mall where diners are mostly family-oriented. The dishes come with different sizes to cater from small to big groups. If you are staying nearby, you are in treat to taste their tomyum hotpot. Shiok!

Soi Thai Soi Nice
Address: JEM
50 Jurong Gateway Road #03-21
Singapore
Tel: +65 6339 1391
Operating HoursL
Monday – Friday
11:30AM – 3:30PM| 5:30PM – 10:00PM
Saturday, Sunday & Public Holiday
11:00AM – 10:00PM
Website: https://www.soithaisoinice.com.sg/
Facebook: https://www.facebook.com/soithaisoinice/

[Photo by Guest Writer, Melaine. Edited by Hazel]
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The Great Food Festival (TGFF) is returning from 27 to 30 September 2018 at Resorts World Sentosa (RWS). I was invited for a media preview recently and so excited to share some of the highlights for this year event.

Before moving on to the highlights, let me share some of the dishes from the respective restaurants in RWS that we tried during the media preview on that day.





Fratellia Trattoria– Tuna tataki seared on all sides served with crunchy pistachio crumble and bagna cauda to enhance the flavour of the dish.

Curate– Suckling pig all stuffed with the unforgettable little blisters that tasted flavourful.

Forest-Braised Kurobuta Pork Belly sandwiched between deep fried bun. The meat tasted juicy and tender and goes well with the sweet and savoury sauce. This is sandwiched between deep fried buns.

TEPPAN by Chef Yonemura -Pumpkin soup served with green tea ice cream & Boston lobster.

Osia Steak & Seafood Grill– Everyone’s favourite dish, foie gras served with pineapple textures, vanilla and coriander.

Ocean Restaurant-The crab cake slider in a stack with salad, sauce and garnished on a white plate.




So, what are the HIGHLIGHTS for this event?
1) 4 exciting experience pillars collaborate to form a holistic culinary journey for TGFF attendees, namely Star Chef Arena, Rollin’ Sweet Times, Feast of Kings and the latest addition to TGFF, The Cellar.

2) Richard van Oostenbrugge who was responsible for the renowned Two Michelin-starred Bord’Eau restaurant in Amsterdam goes off the innovation charts with a completely unique menu guaranteed to wow in marking his first appearance at TGFF.

3) Veteran Japanese Chef Masayasu Yonemura famous for his Michelin-starred restaurant in Kyoto and who newly launched TEPPAN by Chef Yonemura at RWS in December 2017, introduces his innovative French-Japanese Teppanyaki concept at TGFF.


4) A first-in-Asia thematic custom-built Tanqueray Gin Garden conceptualised by Diageo World Class Bars featuring the iconic Tanqueray London Dry Gin, Tanqueray No. 10 and Tanqueray Rangpur.

5) Philip Khoury, who led the R&D at the celebrated Australian patisserie Adriano Zumbo and whose tart creation won against 30 pastry chefs from all over the world at the Savour Patissier of the Year 2018 will be bringing his award-winning tart to TGFF.

6) Decked in cheerful rainbow colours, the VIP Seating Area is transformed into a rainbow city, a private zone exclusively created for Ultimate Fan Pass Holders (S$298.00, a new premium ticket tier to TGFF 2018).

7) For the young and old who appreciate the sweeter things in life, Rollin’ Sweet Times is poised to be a fun, interactive and Instagram-worthy playground with a wide range of activities such as HAPPIPLAYGROUND, an inflatable fun zone with cute eco-friendly characters from Hong Kong.

8) Masterclasses at the Atelier by Bosch featuring celebrity bakers such as Philip Khoury, Andres Fatso and ‘Topless Baker” Matt Adlard, home bakers and dessert enthusiasts. A pop-up baking studio fully equipped with the technology and professional equipment by Bosch. Ticketing to masterclasses will launch from 31 August onwards.

Star Chef Arena
Lunch Session (Friday – Sunday):
11am – 3.30pm
(Last admission at 2.30pm)
Dinner Session (Thursday – Sunday):
5.30pm – 10pm
(Last admission at 9pm)
11am – 10pm

ROLLIN’ SWEET TIMES
Thursday
5pm – 11pm
Friday – Sunday
11am – 10pm
*Bars will be open till 1am on Fri & Sat.

THE CELLAR
Thursday – Sunday
11am – 10pm

For more information, please visit TGFF’s website at www.tgff.com.sg.

Bookmark your calendar for that week to check out the exciting event happening next month.

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Wine & Chef located at Keong Saik Road has recently revamped their menu and I got invited for the tasting session. The restaurant offers hearty Italian dishes with Asian ingredients. And their wide range of exclusive Italian boutique wines starting from S$7.00++ per glass makes it all the more attractive. If you are a wine person, you know where to go now.



This newly revamped menu incorporating Asian ingredients is curated by Chef Darence Wee, previously from the renowned Les Amis group. The restaurant is owned by the team behind SG Wine Cellar, which they sourced directly from boutique wineries at great-value prices.




Here are the dishes we tried with wine pairing during the session.
Gorgonzola S$9.00++ | Italian Ciabatta S$5.00++

We started with gorgonzola- a veined Italian blue cheese made from unskimmed cow’s milk along with honey, toasted Italian Ciabatta (Italian white breads) and olives.

Pan Seared Foie Gras S$16.00++

Pan seared foie gras layered on top of the bread and paired with Pradello, Fattoria Monticino Rosso wine. Foie gras has the rich buttery taste and the wine balance off with the velvety and fruity taste.

Scallop Capellini S$28.00++

We were told that this is one of the signature dishes here. Featuring the cold capellini with soy truffle dressing and topped with scallop slices, bright red ikura, golden brown fried shallots, shio kombu and furikake on top. With the strong flavours of the truffle dressing, they suggested to pair it with Franciacorta Rose DOCG Demi Sec, La Montina for sweet floral after taste.




Nduja Pasta S$28.0++

Fresh crayfish served with Nduja salami tossed in rich tomato sauce. The Nduja salamai is said to specially import from South Italy, Calabria. I personally feel that the sauce flavours can be stronger though. However, the after taste after sipping the wine gives a depth flavour to it. I would suggest you to try it with wine pairing to have a taste of satisfaction.

Pork Roulade S$24.00++

Crispy, crackling pork skin on the outer layer while juicy fats and tender meat on the inside. The dish is completed with a glass of Dolcetto d’Alba DOC, Beppe Marino.

Linguine al Granchio S$38.00++

Freshly hand-pelled Sri Lanka crabs, crab roe, butter and parsley with al-dente linguine to pair with Romagna Albana DOCG, Colombarda. Classic pasta served with creamy, rich sauce and generous chunks of crab meats.

This place is ideal for couple dates and also those who love drinking wines. It is a good place to chill with pocket-friendly pricing especially on the wines selection. Food wise, I think it is hearty filling but it doesn’t give the ‘wow’ factor though. I would recommend to visit in considering of the pricing, portion and location.

Wine & Chef
Address: 7 Keong Saik Road
Singapore 089115
Operating Hours: Monday- Saturday
12:00PM – 12:00AM
(Closed on Sunday)
Tel: 6221 9271
Website: http://www.winenchef.com/
Facebook: https://www.facebook.com/Winenchef/

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Amara Sanctuary Resort Sentosa is the home to the old soldier quarters and the last World War II air raid shelters on Sentosa Island. I had the opportunity to discover the exclusive insights and stories of historic Singapore, Sentosa and the British Colonial times throughout the Amara Heritage Trail over the weekend.

The 1 hour trail is to discover the nature, conservation and history hidden within the resort. We get to explore World War II related sites and stories, and provides a glimpse of the lives of British soldiers during the colonial era.




Expect 60 minutes walk around the resort so make sure you wear light and got yourself protected from the sun and mosquitoes. We began at the resort’s main lobby, followed by a walk around its verdant tropical garden to explore heritage buildings and admire the scenic coastal view of South China Sea.
I will not go into the details so that you guys can experience the journey with stories by the tour guide. But I am going to share some pictures taken during the trail for your visuals.









Other highlights include uncovering a Heritage Tree protected by Singapore National Parks Board, learning the origins of the name “Sentosa” and some of the road names in Amara Sanctuary.








Once it comes to an end, enjoy a glass of cocktail called The Gunner, named after Gunner Road. The cocktail concocted with ginger beer, ginger ale, lemon/lime and angostura bitters.

And you can complete your whole experience with specially curated colonial set menu for lunch. The set menu is priced at S$38.00++ for 2 persons just for the launch of Amara Heritage Trail. The set menu includes 1 soup( Mulligatawny soup) , 1 main (Fish & Chips/ Oxtail Stew/ Hainanese Fried Pork Chop) and 1 dessert (kaya bread pudding).

Heritage Trail Walk
Meeting Point: Amara Sanctuary Resort Sentosa Lobby
Duration: Approximately 1 Hour
Pricing Details:
In-house Guests – S$12.00 nett per pax
Members of the Public – S$18.00 nett per pax
Complimentary for guests staying in suite or villa
* Children 6 years and older will need to pay the full ticket price.”
*Tours can be booked up to one month in advance.*
Please call +65 6825 3888 or email sentosa@amarahotels.com for more enquiries.

Amara Sanctuary Resort Sentosa
Address: Larkhill Road,
Sentosa Island,
Singapore 099394
Tel: +65 6825 3888 | Fax: 6825 3878
Email: sentosa@amarasanctuary.com
Website:https://sentosa.amarahotels.com/amara-heritage-trail.html

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Chef Pang Kok Keong is well-known for his refined classic French dishes and patisserie. He is also the owner of Antoinette Café. Following the success, he has ventured to an online shop specialises in traditional Hakka dishes, called Pang’s Hakka Delicacies. It is a brand new concept which serves authentic Hakka cuisine for take-out only.I tried his Hakka Abacus Seeds few months back when he just started the business. Fast forward now Chef Pang has extended his Hakka dishes.




Here are the Hakka dishes that are available for take-out services:
1. Hakka Abacus Seeds S$8.00 (approx. 250g)| S$30.00 (approx. 1kg)

Abacus seeds are made from premium yam from Thailand and sautéed with dried shrimps, dried cuttlefish, leek, garlic, black fungus, dried mushroom, Chinese celery and fresh minced pork. The process of making abacus seeds is time consuming and every single abacus seeds are individually shaped by hand.

2. Hakka Mugwort Kueh S$9.00 per box of 3pcs

This is one of Chef Pang’s personal favourite in the menu and it was my first time trying it. The kueh has the mochi-like skin that is chewy and filled with white radish, salted and sweet turnip, carrot slices, Chinese mushroom, dried shrimps and fresh minced pork. The dish is finished off with garlic and fried shallot.

3. Hakka Leek Kueh S$12.00 per box of 6pcs

This kueh is made with tender rice flour pastry filled with sautéed China leek, dried shrimps, beancurd and garlic.




4. Hakka Yam Cake S$8.00 per box

Next, we have the yam cake made with premium Thai yam and comes with traditional Chinese ingredients like lup cheong (Chinese dried sausage), fried shallots, dried Chinese mushroom and dried shrimps fried in lard.

5. Hakka Mee Tai Mak S$6.00 (approx.250g) | S$23.00 (approx. 1kg)

First time trying this and it is home-made rice flour pasta. The mee tai mak is then stir-fried in pork lard for extra flavour and minced pork, Chinese mushrooms, salted radish, chives, carrots, deep fried beancurd and finished off with sprinkles of fried lard and dried shrimp powder. It is rather comforting and filling dish.

6. Hakka Xi Ban S$16.00 per box of 8pcs

This reminds me of the Chinese wedding buns because of the colours and the word in the centre of the cake. This is a traditional cake eaten by Hakkas during celebrations and festivites. The cakes made of glutinuous rice and wheat flour. Chef Pang tweaked the traditional recipe by adding filling to the cake. The two fillings are yam and salted egg yolk.

HOW TO ORDER?
Orders can be made through Whatsapp message – +65 9021 7507 at least one day in advance.
It is advisable to order by 3pm 1 day before date of collection.

COLLECTION POINT
Pick up Timing: 11:00AM – 1:00PM | 5:00PM – 7:00PM
Saturday & Sunday only – 11:00AM – 1:00PM
Pang’s Hakka Delicacies- collection at the back alley of 30 Penhas Road.

Email: hakkapang@gmail.com
Facebook :www.facebook.com/hakkapang/

Note: Photos taken during media tasting session.

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Back to Triple Three at Mandarin Orchard for their new food promotion- “Flavours of Peru”, happening from 7-13 September 2018. Mandarin Orchard Singapore collaborates with the Embassy of Peru in Singapore and Commercial Office of Peru in Jakarta for this event. Expect to experience the authentic Peruvian cuisine by renowned guest chef, Natalia Sophia Gonzalez Echeverria. She has close to 15 years of expertise in traditional Peruvian gastronomy including working as a chef in Peru’s Government Palace where she has served heads of state, ministers, foreign dignitaries and members of royalty.

So for this collaboration, she will work with Executive Sous Chef Sam Chin to bring the Peruvian classics to diners.




What are the highlights from the promotion?
1. Ceviche


It is a classic Peruvian ceviche as appetiser. This dish is served with chunks of raw fish marinated with lime, onion and chilli. It is kind of refreshing and acidic taste.

2. Chupe de Camarones


Peruvian’s national dish that composed of fresh shrimp in the stock along with vegetable chunks, tomatoes, poached eggs and spiked with red hot chilli peppers. What makes this unique is the red hot chilli peppers added into the soup. And this is usually served during winter season.

3. Lomo Saltado


Another popular traditional Peruvian dish which is cooked using stir fry method combining marinated sirloin with onions, tomatoes and French fries. This dish typically served with rice.

4. Aji de Gallina


Peruvian creamed spicy chicken stew made with spicy sauce, cheese, garlic, nuts and Peruvian chilli peppers. The chicken dish loaded with complex flavours and the Preruvian chilli is essential to this cuisine.




5. Pachamanca Pork

A Nikkei-inspired slow-cooked pork ribs with Yakiniku sauce and roasted peanuts. Pachamanca is a dish buried under the ground and cooked over hot stones. It is one of Peru cooking method and reserved especially for religious and community festivities. This dish is yields amazing moist and tender to the meat. Yummy!

6. Encanelado

It is actually the cinnamon cake soaked in Pisco syrup and filled with Manjarblanco (Peruvian dulce de leche). It is a very sweet dessert to end off the night.

7. Live Nightly Performances by Peruvian instrumentalist Pacha Chalwanka. He will showcase his musical talent with traditional Andean instruments such as the Siku (panpipe), Quena (flute) and more.

Apart from the highlight dishes, the usual dishes in the international buffet are available too.

Flavours of Peru at Triple Three
Date: 7 September -13 September 2018
Time: 6:30PM – 10:00PM daily

Pricing:
Sunday-Wednesday: S$88.00++ per adult; S$33.00++ per child (6–12 yrs)
Thursday-Saturday: S$108.00++ per adult; S$48.00++ per child (6–12 yrs)

Credit Card Promotions
DBS/POSB/UOB card members

enjoy 50% off every second adult diner (up to eight diners per card)

Triple Three
Mandarin Orchard Hotel Singapore
Address: Level 5, 333 Orchard Road
Mandarin Orchard Hotel Singapore
Singapore 238867
Online Reservation: meritushotels.com/diningorchard
Tel: + 65 6831 6288
Email: dine.orchard@meritushotels.com
Website: http://www.meritushotels.com/mandarin-orchard-singapore/dining/triple-three.html

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Swissotel The Stamford is located at one of the strategic area in Singapore. The area is conveniently located within a walking distance from City Hall MRT and also other iconic tourists’ spots. The hotel is also attached to the Raffles City shopping mall that offers everything you need such as food and shopping.

Swissotel The Stamford is currently undergoing renovations in phases til December 2018. You can check the updated information from their official website. Although it is undergoing renovation, business is as usual. I headed over for a weekend staycation at their hotel recently.




Why Swissotel The Stamford?
First, it’s the location of the hotel and the views of the city and harbour from the rooms. The hotel itself has restaurants include Prego, Mikuni and JAAN for your pleasant dining experience. Alternatively, you can walk over to Raffles City shopping mall for more options or even to Suntec City Mall, Marina Square Mall and Esplanade.

Apart from the walking distance shopping malls, the hotel is 2 MRT stops away from Somerset MRT station for shopaholics.

I checked in to newly renovated Premier Room during my time there. As usual, check-ins at the reception counters before heading up to the room. It was my birthday month and they have prepared a box of chocolate as a complimentary gift.

The newly renovated room is beautiful and cosy. The design is classic and minimalist feel as I stepped into the room. They use the rustic colour scheme to teak and stone inspired by chalets in the Swiss Alps. I love the bed the most. It was so comfortable that I stayed in the room most of the time. The room is furnished with motion sensor safety lights and almost everything is touch screen.




It also comes with espresso machine and complimentary bottles of water.

And of course the beautiful views of the city from the room.


Here is a look of the bathroom and the basic amenities.


Overall, I enjoyed my stay here. The room was booked without complimentary breakfast so upon checking out, we headed to the mall for our brunch session. And the hotel offers quick check out system where hotel guests can just drop their hotel keys into the express check-out box located at the temporary lobby area. It is hassle-free and you can skip the queue.

Now you can compare your price when you book through Agoda.
Note:This is not a sponsored post. We paid for the hotel stay.
Photos taken using iphone.

Swissotel the Stamford
Address: 2 Stamford Road
Singapore 178882
Tel: +65 6338 8585
Website: swissotel.com/hotels/singapore-stamford/

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Pool Grill located at Level 5 of Singapore Marriott Tang Plaza Hotel has the best poolside dining view. I was invited over to try out their new dishes from their ala-carte menu and their current on-going promotion item recently. The new dishes from ala-carte menu are available from 17 September 2018 onwards.
Before I start with the new dishes, allow me to share with you their current on-going promotion. Their Australian Wagyu Beef Florentine Steak ( 900gm to 1kg) is available from 13 August – 31 October 2018. This 400-day grain-def Westholme Wagyu Beef Florentine is specially imported from Queensland, Australia.

This dish is available at S$188.00++ each along with a choice of three sides (Beer Battered Potato Fritters, French Fries, Thyme & Garlic Mushroom ) and choice of sauce. It is advisable to share among 3-4 pax.

Moving on are the new dishes available from next week onwards.
Fresh Oysters Rockefeller/ Baked oyster- S$27.00++ (half dozen)

Freshly shucked oysters with mignonette sauce, which is a classic condiment traditionally served with oysters. It is simply delicious and tasty with the additional flavour.




Portobello Mushroom & Ricotta Tart S$24.00++

If you are a mushroom lover, be sure to check this out. Grilled radicchio, sautéed chopped Portobello mushrooms, baby greens and sour cream are beautifully decorated on top of the ricotta tart. It is also considered as a vegetarian tart as well.

Homemade Ratatouille Ravioli S$30.00++

Homemade ratatouille ravioli served with tomato butter and roncal cheese that has a sharp flavour and buttery to taste.

Pan-Fried Cod Fish S$42.00++

Indulge in their pan-fried cod fish served with cauliflower tempura, confit garlic and shiraz reduction. The cod fish is pan fried perfectly. I enjoyed the crispiness on the outside and smooth and soft texture on the inside. And the best part is that it comes in a large serving portion.

You can find their ala-carte menu here.

Pool Grill
Marriott Tang Plaza Hotel
Address: 320 Orchard Road
Singapore 238865
Opening Hours:
Sunday to Thursday (All Day Dining)
11:00AM – 10:00PM
Friday & Saturday and Public Holiday (All-Day Dining)
11:00AM – 11:00PM
Website: http://www.singaporemarriott.com/restaurant/pool-grill/
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