Singapore is very much a food paradise with a whole spectacle of cuisine styles available at the city centre and popular spots around the island. One way of getting to know local food in the midst of Orchard Road is at Ah Hoi’s Kitchen located down at the Traders Hotel, where from now till August the restaurant will be serving up an a la carte buffet dinner in addition to the menu specialities on hand. Ah Hoi’s Kitchen signature Chilli Crab also makes a special appearance on the buffet menu and it is bound to tickle the tastebuds of locals and tourists wanting a go at one of the island’s most iconic dishes. At a price of $38++ per person, an enjoyable spread of endless local delights can be shared amongst family and friends.

Ah Hoi’s Kitchen is located next to the hotel’s pool, and it provides a remarkable cooling ambience that settles a certain sense of tranquillity into the night.

I started off dinner with the Braised fish maw with crab meat (one serve only). Traditionally prepared, with a good viscous soup base peppered with textured fish max that lend subtle bite. Add a little vinegar to liven the taste further. Very enjoyable start to the night. 

Up next, a little something to whet the appetite further is the Spicy Ikan Bilis Salad. Curry scented with the slightly salty deep fried anchovies providing a complex textural contrast to the potatoes that make the base. Something unusual to begin with. 

Another highlight to try is the Honey Glazed Chicken. For all its chunky pieces of poultry, each is lovingly coated with sweet honey for a sensation that is melt in the mouth with good savouriness that warms the tastebuds. Enjoy the pieces of young ginger by the side to clear any lasting flavours. I would order this dish again!

The next dish is a classic that I myself love to prepare at home – Steamed fish fillet in teochew style. Nice tangy flavours from the preserved vegetables and tomatoes used, with a broth that is clear and savoury in each sip. Good portion, though for the buffet, I personalyl would have preferred something other than dory. The flavours don’t cut it as well as a portion of pomfret that carries finer, flaky meat.

The Braised Jade Abalone with Spinach (One serve only. 4 serves in picture) is a decent serving of tender and soft abalone in a thick tasty braising sauce. I thought this was an okay dish that could please the palates of those looking for something a little more.

The Braised Bean Curd with Crab Meat Sauce reminded me of those that are normally served on hot plates. Whole piece of soft tofu, with a firm skin is covered with a delectable crab meat braising sauce that bring out the flavours of tofu. I would enjoy this dish all on its own by myself, if not for the rest to come.

Sliced beef in black pepper sauce

The house’s signature Chilli Crab makes an appearance on the menu. Available as one serve only, the chilli crab is perhaps the best executed dish from the menu dishes I’ve tried so far. The sauce is the real deal here. I found it thick and spicy, going extremely well with steamed rice. I literally had two bowls of it with just the gravy. A little chilli spicy, with a good slightly tangy savoury aftertaste, this was beautiful. The crab itself was decent and enough to whet the tastebuds.

For something off the buffet menu, do try the Black Pepper Kway Teow. It stood very well on its own and carried its own weight with that slightly smoky fragrance from the wok coupled with the black pepper grittiness and flavour that comes with a good serving of Black Pepper Crabs.  

Although it was already quite heavy into the meal, I thought I would order more items to try and share with everyone since the conversation at the table was particularly eventful. The serving of Chicken Ngoh Hiang was served up nice and hot, with that first bite revealing the generous stuffing within. A good combination of meat and vegetables make up the ngoh hiang, leaving a particular fragrance in the mouth after each bite.

The Sambal Squid was a pretty decent portion where the flavours of squid stood out more than the sambal. Deceptively spicy, this would make a good accompaniment with rice. If only I was not so full then.

The Steamed minced chicken with salted fish and salted egg usually comes with a portion of rice outside, but here at the buffet menu, it becomes petite dish for all to share. The saltiness from the salted fish complemented the meaty flavours of chicken well enough, and the salted egg yolks were a nice touch in presentation. I personally wished there were water chestnuts mixed into the mince for that added crunch and texture, something that I’ve always been doing at home when I cook this dish.

Desserts of Mango Sago with Aloe vera, Melon Pudding, Herbal Jelly with honey

When I heard that Ah Hoi’s kitchen served Yam Paste on its regular menu, I knew it was something that I had to order to nicely round up the night. The dessert came in a generous bowl enough for at least two persons. The waft of coconut milk subtly scented the serving, revealing the deep paste of yam well layered at the bottom. A little sweet with a flavour that leaves you go “ahh” whenever you encounter comfort food in any cold chilly weather. Excellent end to the meal.

The dishes from Ah Hoi’s kitchen in overall is a good take on local fare done up in familiar home style fashion yet served in a restaurant in the middle of Orchard Road. The portions itself are also small and easy to finish, giving the table a chance to try a good number of dishes on the menu. I found the Chilli Crab worthwhile to dig into, and items like the braised bean curd and the chicken ngoh hiang are worth the order. For $38++ and a minimum 4 to dine, one must consider savouring local delights at Ah Hoi’s kitchen as a buffet first that serves up local cze char dishes, alongside a comfortable and cozy atmosphere. For the variety to savour, I would say the price is worth and value bringing friends and family to dine. A great deal if you do not know what to order, or have a particular few favourites from Ah Hoi’s that you simply must have. However, if you just looking for a limited and select few dishes to tuck into, other local cze char establishments might suffice for that ravenous appetite for local cuisine. Otherwise, the buffet is a worthwhile look if you just like to have a good selection of local delights for dinner with all.

Thank you Traders Hotel for the invitation

It is absolutely delish whenever you take the first bite into a portion of chicken cutlet from a Western food stall and hear the delightful “crunch” that follows it. And as you slowly allow that bite to unravel its flavour in the mouth, it is joy to discover the layers of batter, fat and then tender meat all in a single sitting. With the multitude of hawker stalls out there seeking to distinguish itself and cater to the palates of its share of customers, lasting impressions have to sell. Out of the dishes I shared with my friends for lunch that day, this piece of Chicken Cutlet left a delectable imprint to start the holidays with.

I visited Commonwealth Crescent Market and Food Centre with Brian and Steven for lunch a couple of days back. And as my army mate Lawrence opened up a Western food stall with his partner Andy, I thought it would be nice to drop by to say hello and have a meal at the same time. We started off with the Chicken Chop ($5) and all of us found it to be pretty decent with tender meat and a good robust black pepper sauce generously ladled all over. It is definitely tasty enough to satisfy and a good starter for the entire meal.  

The Chicken Cutlet ($5.50) however stood out on an entirely different level. Maybe it’s my weakness for fried food, but I found this particular portion to be exceptionally delicious. The crunch in the first bite, only to reveal the different layers of batter, fat and tender chicken within. It reminded me of a good portion of comfort food that I will order any day. This is definitely a dish to enjoy when it is hot, so that when the crispy bread crumbs hits, it is encapsulation of textures and simple yet delectable flavours. The chicken cutlet comes with a side of Wasabi Mayonnaise which is slightly hot and enough to provide a different outlook for the portion of crispy meat. Throw in a tad more herbs all over, and I think this would be almost perfect. 

Fish and Chips ($5.50) saw us going through the same dish as the Chicken Cutlet albeit with a different main ingredient. Although it is almost the same batter, I would say it works better (no pun intended) on the chicken. Still, this is a decent selection with a lovely crunch except with fish. Good for those who have certain dietary requirements and would still love the crispiness.

The dish of Pork Chops ($5.00) was average at best. The meat was a little tough to the cut, and the accompanying sauce was lacklustre in complementing the strong flavours of pork. The saving grace was probably that little streak of fat by the side that made the dish oh so wonderful. But that itself depends on the portion of meat you receive.

Andy and his mom

Lunching at Western Wok is good if you are in the craving for a western fix around the Commonwealth area. The highlight is definitely the crispy chicken cutlet that goes very well with the wasabi mayonnaise. Now that I discovered this place, perhaps my next quest is to venture around the area. Brian and I saw this claypot store in the same centre that seems quite established and popular. Perhaps the next time, and then we can all have a blend of east meets west.

Good British cuisine is remarkably not a frequent sight on the local food scene in Singapore. The more common cuisine types tend to dive straight into the ubiquitous Japanese, Italian, French, and American to name a few. As such I was quite intrigued to head over to The Ascot where word of mouth promises some of the most scrumptious British food available on this island. Located at The Grandstand (formerly Turf City), The Ascot is a restaurant serving traditionally English “gastrogrub”. With a menu of classic English favourites and an extensive selection of alcoholic drinks from the UK, guests can look forward for a taste of Britain right here in Singapore.

Travelling to The Grandstand is best done by the internal shuttle buses provided at the Botanic Gardens, Newton or Toa Payoh MRT stations. The only qualm is that the shuttle service comes at hourly intervals so if you do miss the bus, hail a cab in. Brian tried to walk in from the public bus stop nearest to The Grandstand but suffered tremendously under the Singapore heat with ponies along the way. At The Grandstand itself, I noted quite a few interesting concept restaurants and food outlets. Places like Omakase burger are quite on the scene these days, and they have a fresh Japanese fish market at the far end of the mall as well. The entire mall is still progressively developing, so do expect some changes as the months go by.

I started off lunch with the Strawberry spinach salad with crumbled blue cheese, pistachios, bacon & avocado ($18). Admittedly, this is one of the finest salads I’ve had for this year. Light and fragrant with a good thorough combination of dressing and ingredients, the slightly bitter sweet spinach leaves complemented the tangy blue cheese nicely. The strawberry were a good visual appeal and provided that added texture every so often. And the vinaigrette was wholesome with sour notes tinged with scents of sweetness.

The table then moved on to the Cold Cut Platter ($18) where a board of meats was served up right for the picking. For the day, there was ham, parma ham and salami served alongside silver onions, gherkins, scotch eggs and homemade bread. Meats aside, I thoroughly enjoyed my portion of scotch egg. It’s my first time enjoying the creation, and it’s really a sight to see a wonderfully poached runny egg coated with sausage and then deep fried to a crisp. Delish!

Pair the scotch eggs with the original HP sauce for the savoury tangy flavour!

If you are up for it, go for some of Badgers England’s Own (UK) beer [$15] right in the middle of the day. Described as touched with flavours of white grape and elderflower, this is one beer that is not too accented or bitter with a mild complexity enough to froth a chilly experience in the mouth. Pair it with the food, bar snacks or simply enjoy it all on its own.

I quite enjoyed the Smoked Tomato Soup ($8) that was served up. Musky, roasted sweet tangy aromatics of tomato make up the base that with each sip, leaves one heaving a sigh of relief. Enjoy the touch of sweetness first, subsequently followed by savoury notes that appear at the edge of the tongue. Finish it off with some crisp toasted bread by the side for a substantial dip, and you have yourself a perfect dish for the cold rainy day or chilly night.

Moving on to the mains, I saw A bunch of bangers ($20) being served right up. 3 broiled sausages of veal, pork, and cumberland, served on top a pile of bubble and squeak – bubble and squeak being yesterday’s vegetables freshly prepared for today’s meal. Good, wholesome and meaty, with hearty portions enough to make you feel satisfied for all your meat cravings. Gawd, I’m craving for another portion of it right now. Maybe, the next time I’ll try it with the side of truffle mash drizzled with onion gravy.

Cottage Pie ($22) is almost a classic that needs to be served at the table. Hailed as a hot pie dish of minced beef topped with mash potatoes, breadcrumbs and toasted to a beautiful golden brown, this is simply more tempting visually. A very decent dish, though I would love a more thorough meat base that as one digs into the pie, a beautiful imbalance is shown. More meat than potatoes I always say. Still, good savoury flavours in hearty combinations make this a must order when you don’t know what else to eat.

Or, you could just have the classic choice of Traditional Fish & Chips ($20). I simply had to try it as this is probably the next thing well known about Britain, apart from Her Majesty. Battered fish, deep fried and served with fries come with a side of mushy peas and tartae sauce. The excellent batter leaves the fish pieces whole and crisp on the outside, yet tender and bursting with juiciness within. Pair it slightly with the tartae sauce for that complete experience. Although, I must say the complete experience is really just trying to enjoy the mushy peas. Excellent with beer.

Popular British food has also its hands into a bridge of Indian cuisine. The Chicken Tikka Masala ($18) comes served with the restaurant’s own naan. As Singaporeans know about curry that is usually fiery and hot, this dish is instead deceptively hot because of its redness and expresses more sweetness than anything else. The chicken pieces are definitely tender and enjoyable, but to pass off a curry dish that is not hot in Singapore requires a bit of a challenge for some guests.

Wash down all that grub with another serving of Brothers Pear Cider ($15/$18). Available in both the original Pear Cider and Festival Cider versions, this is one drink that is fizzy and sweet that will leave you bubbly and happy for the night to come. Although one supposedly carries a slightly higher alcoholic content, I don’t really noted much difference except for a slightly rounded flavour in the Original.

Desserts of the day saw me having the Classic Bread and Butter Pudding with Choice of Ice Cream ($9). Warm, fluffy, not too sweet and yet chunky in texture, this is probably one of the few times I’m having bread and butter pudding. Quite enjoyable though I strongly prefer the next dessert to come. 

Ok, I admit, this is my first time having Deep fried Mars Bars ($8). I’m impressed for what it tasted like, felt like, and the combination of crispy surface with caramelized sticky interior makes this dish go up notches on the tasty scale. I’m not a strict fan for desserts, but this hit the spot nicely because of a slightly savoury start developing into the sweetness within. Excellent. This being said, I’ve yet to try the Deep Fried Mars Bars available at Chippy’s. Maybe I’ll try it soon and experience the difference.

The dining experience at The Ascot is on a whole a very well executed affair. From start to finish, I enjoyed most of the dishes with accolades going straight to the starters.  Do remember to order the Strawberry salad, scotch eggs and fish and chips, not forgetting the deep fried mars bars, and a couple rounds of beer along the way. For a place that is quite out of the way, it makes the entire journey well worth it. The Ascot is probably my first foray into British cuisine, and hopefully I’ll be able to experience more exciting dishes along the way. It is definitely good grub that goes excellently well with great company.

Thank you The Ascot for the invitation

Sichuan cuisine is widely known to leave a spicy and numbing sensation on the palate. It can sometimes be a little too strong for diners unacquainted to the taste, leaving the option for more palatable easily accepted foods open. However, Si Chuan Dou Hua aims to revitalise and re-evaluate that impression by introducing The Petites Selection – a collection of over 30 tapas Sichuan offerings that go beyond the spicy. A well thought of introduction into the world of Sichuan cuisine. 

Performers entertaining the crowd at Si Chuan Dou Hua UOB Plaza’s The Petites Selection media session

Executive Sichuan Chef Zeng Feng is one of three master chefs behind the 30 culinary delights. He, together with Chef Peter Tsang, and Chef Leung Wing Chung crafted the menu to proudly showcase the diverse flavours of Sichuan cuisine. Sichuan cuisine is one of four major regional cuisine including Shandong, Cantonese and the Jiangsu culinary style in China. The Petites Selection is available now till the 31st July 2013 at all Si Chuan Dou Hua restaurants. The Wine Pairing Set ($55++) comes with a choice of 5 petites dishes and 2 glasses of wine. Alternatively, there is Tea Pairing with the Imperial High Tea ($30++) with a selection of handcrafted dim sum, premium Chinese tea and 5 Petites dishes to enjoy the afternoon with.  

Grilled Eel with Mixed Spices (五香鳗鱼)

One can almost never go wrong with eel. And its absolutely fantastic that this was the first dish I tried when I arrived. The luxurious melt in the mouth texture betrays whatever scent and flavour hidden within, and together with the spices, this makes each portion a delectable bite altogether. Savoury, a little nutty, and a little seafood intensity. Ah, good.

Chilled Sliced Duck Wrapped with Egg Yolk (彩云鸭卷)

This was one of my favourites for the night. The flavours of egg yolk is an excellent complement with the lightly flavoured duck. A touch of creaminess with the robust chewy meaty duck make this an enticing dish to start any meal.

Pacific Scallop in Chilli Oil (红油扇贝)

For those looking for a little spicy and seafood rich flavours, there is the Pacific Scallop in Chilli Oil to enjoy. Though I do admit that the oil might make some a little apprehensive towards appreciating the entire flavour of the dish.

Scallop in Chilli and Sichuan Pepper Sauce (椒麻带子)

Jelly Fish in Sour and Spicy Sauce (酸辣海蜇)

I did not really go for this dish as while I am a fan of Jelly Fish, the flavours that stood out here bordered pungency and smoky fragrances. Still, some may enjoy it as they look forward to zesty tastes in each crunchy bite.

Spinach with Ginger Sauce (姜汁菠菜)

Honey Glazed Pork Rib (蜜汁排骨)

Shredded Chicken in Exotic Sichuan Sauce (怪味鸡丝)

Chilled Sliced Radish Wrapped with Sliced Carrot (珊瑚雪卷)

Another delicious offering is the Chilled Sliced Radish Wrapped with Sliced Carrot. The blend of sugar and vinegar is well pronounced in this dish, and it also offers an exquisite bite and crunch with each serving. Reminded me a little of achar, and a refreshing appetizer as a whole.

Chilled Mini Tomato (小蕃茄)

This is one of my favourites! The chilled mini tomatoes had their skins off, with each piece well soaked in sugared vinegar. Take a bite and let the juicy flavour of tomato and sour sweetness burst forth. Impressive, I had like 3-4 servings. 

Mini Pan-fried Pancake with Crispy Floss (迷你黄金饼)

Crispy Sesame Glutinous Rice Ball (酥炸麻元)

It was surely an interesting experience exploring the different branches of Sichuan cuisine. And though I did not get to try all 30 varieties during the media dinner, I’m sure this will be one more added variety for those looking for a meal experience that is slightly and uniquely different. The portions featured in this article are just bite sized portions and The Petites Selection are 4-5 times bigger. An interesting offering from Si Chuan Dou Hua into the world of Sichuan cuisine that just goes beyond the spicy in portions just enough to tickle the tastebuds!

Thank You Si Chuan Dou Hua for the invitation

The Dumpling festival is almost unto us with less than a month away on the 12th day of June. And Man Fu Yuan from the InterContinental Singapore is set to delight tastebuds this Duan Wu Jie with selections of Peranakan inspired dumplings, available from the 13 May to 12 June. From the best selling Man Fu Yuan Jumbo Dumpling to the newly introduced Babi Pongteh Dumpling, this is your bak chang created with a different twist!

The dumpling packaging is simple but attractive. A rich royal purple with prints of gold, hinting at the delectable dumplings within.

The Man Fu Yuan Jumbo Dumpling ($24.80) is the signature choice from the restaurant. An embracement of roast duck, roasted pork belly, dried scallops, Chinese Mushroom, salted egg yolk, chestnut and green bean make up this combination of glutinous rice wrapped in lotus leaf.

Open it up and reveal the stuffed goodness within. Very tasty. I especially enjoyed the piece of fatty pork luxuriously placed in the middle. It made an enjoyable combination with the rice and beans, and a very enjoyable sharing portion round the table. Remember to pair the dumpling with the side of special sauce, it livens the tastes to another level altogether.  

The other two dumplings for attention is the Glutinous Rice Dumpling with Goose Web and Abalone Sauce and the Babi Pongteh Dumpling.

The Glutinous Rice Dumpling with Goose Web and Abalone ($12.80) is one of the tastiest and nuttiest dumplings of the lot. Something about tucking in to gelatinous goose web from France, make the entire dumpling an enjoyable experience. Its soft, silky textures marbled with the layers of skin complement the stick rice really well. Stuffing of pork belly, peanut and mushroom complete the entire combination. Savoury sweet with a light smoky flavour and a touch of saline that permeates the tongue, this is, good.

The Babi Pongteh Dumpling ($8.80) highlight stood out for me descriptively as it was suggestively spiced with cinnamon and gula Melaka. Out of the three I tried, this was one of the Peranakan inspired variants. The thought of savoury braised pork with essence of fragrant palm sugar makes one water in the mouth as it is a combination that would leave one satisfied when done right. Dreams aside, the babi pongteh dumpling was decent though it could do with a touch more gula melaka to make the sweetnes a little more pronounced. Still, I reckon the restaurant chose a little more cautious route by bringing out more meaty flavours. The stuffing was good, the rice shiny and luxurious. However, in a nondescript moment, I was also served a side of white sugar which I had no idea what to pair it with. Maybe this dumpling? I don’t know. But it’s good all on its own.