Sunday, 29 January 2017

Greenwood Fish Market

We were so impressed by Culina's Monk Fish, so we decided to try the MonkFish here at Greenwood. The fish is firm as it should be, and the accompanying Aioli was great too. But I felt it was a tad pricey at ($39.95) for a small fish and some greens and pumpkin mash. 

The Flounder Steak was a tinge overcooked, perhaps given that it was a thinner piece. But the grilled vegetables were really good - young zucchinis, baby asparagus, and cherry tomatoes ($32.95). 

The Mekajiki, ($18.95) Swordfish, my favourite sashimi never fails us. Firm, Springy, and Fatty. 

Sunday, 22 January 2017

Shanghai Pudong Kitchen - Hidden Gem

This simple kitchen has been hidden in the basement of Balmoral Plaza for close to 20 years now. I can vouch for this because I had been studying just across the street 25 years ago. They've expanded from a small shop, to having one unit next door and two more units across. 

A friend of ours knows the Lady Boss, so we had her dish out whatever she would recommend. And we were in for a feast! 

Pig's Tongue 
It wasn't as tough as it looks, and it does not have the gamey smell/taste. A nice cold starter with a crunch. 

Drunken Chicken
A cold dish starter, this steamed chicken is chilled in Hua Tiao wine and Soya Sauce. Addictive! 

Xiao Long Bao
The XLB is held together in a firm skin, slightly thicker than DTF's. But the soup is a clear chicken stock with a sweet and juicy minced pork filling. 

Deep Fried Bao 
One of the most delicious I have had. The other skin is fried and you'd think that it is dry inside... Till you make that mistake of biting into it... A good spoonful of soup, richer than the XLB one, with the same minced pork.

Pan Fried Dumplings
There are subtle differences between the three, varying in soup, texture of the skin, and the bite.

Dong Po Pork Belly
The fat of the braised Pork Belly melted in my mouth, whereas the lean portion barely required much chewing. It was a bit too sweet for what I am used to locally. The braised barely made it through to the hard boiled eggs too. 

Spicy Mala Eel
This is a "Mala" pot of Spiciness! Probably one Eel, fried then stewed in this chilli oil and peppercorn mix. With Cabbages and Beancurd Skin underneath. It can be a tad too savoury for some, salty and spicy - best with Steamed Rice.

KungPo Fried Chicken
Surprisingly not as spicy as its contemporaries in other Szechuan restaurants. And the chicken is typically drier than the superior ones I have tried. Especially those from Szechuan Dou Hua. 

Fried Spring Onions Noodles
One of the yummiest La Mian. They use the oil that had fried the spring onions, mixed with dark soya sauce and fried shallots to form a base for these noodles. 

Steamed Fish with Vegetables

Soya Chicken

Deep Fried King Prawns 

Red Bean Pancakes
Has to be one of the better traditional desserts I've had here in Singapore. The red bean paste is not at all sweet and the pastry is crispy on the outside and soft mochi on the inside. 

Pu Dong Kitchen
271 Bukit Timah Rd, Balmoral Plaza, B1-02
Singapore 259708

6732 8966

Opening Hours: 
11:30AM–2:30PM, 5:30–9:30PM

Friday, 13 January 2017

Hwa Heng (Scotts) Beef Noodles @ Ion's Food Opera

For those of an older generation will remember the famous Beef Noodles that was at the basement Food Court of Scotts - the now Scotts Square. Its starchy and beefy broth, its juicy and fresh (non frozen) beef slices, briskets and springy beef balls. 

And its Chilli, has to be a fine blend between salty, sour, and a slight tinge of heat. The level of saltiness has to be complementary to the flavour of the broth. 

We found this stall in Ion's Food Opera food court at its basement. The standard is fairly similar to how I had recalled it to be some 20 years ago. Definitely worth a trip down to relive those memories. Toa Payoh's Hainan Beef Noodles is still the best, but not as convenient to go to. This I reckon would be the next best thing.

Tuesday, 10 January 2017

Omakase at Teppei's - Reservations Required

Slated to be the nation's most affordable Omakase menu. We were simply stunned not by the price, but by the quality and the plethora of creative dishes that were served to us. So many dishes...

 But the casual and almost cheeky teppanyaki styled service by Chef Teppei was to me the highlight of my experience here. Lighthearted play with feeding you on spoons and clowning around made it fun, very fun. 

Yet Chef Teppei takes pride in his ingredients, and some of which are from his hometown of Fukuoka, Japan. Simply, if the ingredients are fresh, the dishes can be simple and hearty. 

In a cheeky move, they decided to create, with strip of Wagyu beef, the words "Oishi!". A sign of Lavish and a portend of the coming menu...

This amazing platter of Sashimi of fresh Shake - Salmon, Maguro - Tuna, Ootoro - Fatty Tuna, and Hamachi - Yellowtail.

A lavish serving of Wagyu with a light Teriyaki sauce, simply melts in your mouth!

Grilled Hamachi - Yellowtail

By the time we got to the Garlic Fried Rice... with more Wagyu!

Tempura Fish on a Vegetable Dashi

Starters include an assortment of vegetables and Fried Fish and Tsukune.

Have you ever tried Fried Foie Gras and Vanilla Ice Cream?! 

This Chawanmushi is so smooth!
A tiny tiny sweet potato!

Black Truffle over Seared Tuna

Tuna Roll and Tempura Crisps

Succulent Raw Oyster
Such a refreshing and tasty Soup with Dumpling

Many bottles of Junmai Daiginjo...  

Sashimi Birthday Cake!

Teppei Japanese Restaurant

1 Tras Link, Orchid Hotel #01-18, Singapore 078867
Tel: +65 6222 7363 (reservations required)

Opening Hours: 
11.45am-230pm, 630pm – 1030pm (Closed Sundays)