In my opinion, Si Chuan Dou Hua is arguably one of the best Chinese restaurants in Singapore. I’ve dined at several high-end Chinese restaurants before but nothing is quite like Si Chuan Dou Hua’s dishes. Why hadn’t I discover this before? I am just really thankful to have an opportunity to dine at Si Chuan Dou Hua at PARKROYAL on Kitchener Road. I was there for one purpose – to try out their new Suckling Pig Feast menu. A Royal Feast There are several highlights in their new menu which are worth raving about. The prices are very attractive too. It starts from $488++ for 6 pax and $688++ for…
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Where to have a SPICY MALA feast without burning a hole in your pocket?
The spicy Mala food trend hasn’t really dwindled huh? We Singaporeans love our local spicy food but nothing is quite like Sichuan Mala dishes. The type of spiciness we are talking about is of a different level. The Sichuan Mala sauce, which is predominantly made with Sichuan peppercorn, leaves a tingly numbness in your mouth followed by this fiery sensation on your tongue. And strangely, it leaves you wanting more of it. Everything Mala And as to why more and more Singaporeans are eating Mala, it is not difficult to see why. We are open to getting our tastebuds excited. Same for me, I was up for anything which has…
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No Milk Bistro: The Modern Bistro that serves Teochew-style Fish Soup
During the day, if you have walked past this eatery (called 鱼汤 )before, you may think that they only often Teochew-style fish soup and nothing else. Truth be told, this eatery offers than more just the regular local hawker dish. No Milk No Milk is a two-storey eatery. They have a fish soup eatery on the first floor and a modern pub-cum bistro on the second floor. This is where east meets west where you can get the best of both worlds. It is actually an interesting juxtaposition of the two cuisines they are serving – traditional hawker dish versus modern Asian-western fusion cuisine. Could it be an attempt to bridge…
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Best Thunder Tea Rice (Lei Cha Fan, 擂茶饭) in Singapore
Lei Cha Fan: I can’t remember when exactly I started to develop a liking for this dish. When I was a vegetarian in 2015, I was craving for this dish almost every other day. Currently, even though I’m off the vegetarian diet, I still crave for this traditional dish every now and then. This is one of those healthy and wholesome dishes which I will not mind having it every single day. The History Behind Lei Cha Fan Lei Cha (擂茶) literally translates to ‘Thunder Tea’. ‘fan’ in Chinese means rice. The name of this dish was referenced to the thunderous pounding sound of the green tea leaves. It might…
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CNY Special: A Comprehensive Step-by-Step Guide on How to Eat Yu Sheng
I’ve eaten Yu Sheng so many times in my life but I didn’t really know the significance of this Chinese New Year traditions and how it comes about. In this article, we will explore the origins of this tradition and how it should be done traditionally. What is Yu Sheng? Yu Sheng refers to the Cantonese-style raw fish salad. In English, we call this the prosperity toss. It is a dish which we, Chinese Singaporeans, often eat just before or during Chinese New Year. The term ‘Lo Hei’ (捞起) is a Cantonese term which literally means picked up. Figuratively, it means to ‘toss up a good fortune’. That’s before we…
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East Bistro: Hong Kong Style Restaurant Review
I came back from Hong Kong not too long ago and I’m already missing the delicious Cantonese food there! Although Hong Kong is just a 4-hour flight away from Singapore, there aren’t many casual Hong Kong-style eateries or restaurants serving true blue Cantonese food here. Or perhaps I have not really combed through the food scene in Singapore to find out more about the Cantonese eateries here. East Bistro But recently, we discovered East Bistro at MyVillage in Serangoon Gardens, along Maju Avenue. This casual dining place reminded me of the comforting Cantonese food I had in Hong Kong. The food here is simple, unpretentious and substantial. This place is…
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Singapore welcomes Little Sheep Hotpot
As Asians, we love a good steamboat or hotpot. It is an affordable communal dining experience where everyone at the table, cooks their favourite ingredients in a simmering hot pot of soup. The history behind Hotpot Do you know that this form of cuisine can be traced back to more than 1,000 years ago in Mongolian? Because Mongolian horse riders did not have cooking utensils back then, so they would simmer meat and vegetables in their overturned helmets. Interesting. Mongolian Hotpot Chain comes to town Just before the new year rings in, Singapore welcomes another new hotpot restaurant – Little Sheep Hotpot to its buoyant hotpot scene. This famous Mongolian…
