Posts Tagged ‘Singapore’

Lunch was scheduled downtown and a bit of window shopping time was allocated so we left the abode a bit earlier but apparently not early enough as the car parks were full by the time we got to town. We saw large size elephants statues on  the streets, hey, it’s the Elephant Parade- their mission : to   be the world’s largest financial support organization for the Asian Elephant. These elephants will be put on sale. To read more, go to  http://elephantparade.com/cities/singapore-2011If these life size statues  are too big for your living room, you can go for the smaller version- all for a good cause

Enough of shopping , time for lunch !

They probably thought about competing in  the longest name for a restaurant competition – Imperial Treasure Super Beijing Duck Restaurant ( ITSBD) …what a mouthful. Wow , that got me thinking of naming my future restaurant : Spring Garden Fried Kangkong In Superior Fermented Prawn Paste Restaurant (SGFKISFPPR)

The restaurant was posh and sleek, err…maybe I shouldn’t make fun of the name.. and this is the country where the phase ‘don’t play play’ originated…i might get a letter from a lawyer soon ..oh…..  

 I was feeling rather hungry and ate quite a large number ( ok lah, I admit I ate 90% of what was on the plate ) of the honey coated cashew nuts. I lub lub cashews..

For starters , we had a taste of the dimsum offered by Super Duck.

The raddish cake was superb, so soft, so aromatic , so tasty, I lub lub Super Duck raddish cake.

Xiao long pau ( dumplings)  –soft thin skin, filings were good too. Nice

 Egg white with truffle oil – this was the first encounter for truffles and humble little ( err..not so little) me, the flavour was subtle yet the mushroomy fragrant got it’s message across. Egg whites are just superb as a canvas for flavours. Me lub truffles. i don’t think the kids liked this though.

 Black chicken and dried scallops soup ( hey, another good name for a restaurant), I thought that taking a picture of what was in the soup was better than a picture of the clear soup. From the carcass, I think there were some ‘normal’ chicken in the soup too. Dried scallops make such tasty soup.

And the dish where the restaurant got it’s name –Beijing duck.

Step 1 – carve the crispiest part of the skin , which incidentally is  from the duck breast

 

This crispy duck skin is dipped into some sugar. Nice super thin crispy tasty skin, the sugar didn’t do much for me but rather reminded me of eating the crispy part of roti canai/ prata with sugar, which led to comparing the duck skin with roti canai , which led to a non- conclusionable conclusion of which taste better with sugar.

The rest of the skin and meat were sliced and we wrapped our own duck pancake. Coat pancake with sauce, add slice of duck, piece of cucumber and some spring onions. Roll them up and enjoy. I found the pancake a bit heavy and thick, which camouflaged the fragrant of the duck. Maybe I should have used more of the sweetish sauce.The waitress helped to wrap the rest of the duck meat

We were already full and then the gigantic dish arrive ..walau-eh, i guess this little fella didn’t make it to the market and what red and protruding eyes you have,  little piggy.  

There were a lot of guilt …a whole lot of guilt as I bit into the crispy thin skin , this is sin food ! ARRRGGggg…gimme another piece

The meaty part of piggy were then transported back  to the kitchen for a makeover and Voila, we have another dish fried piggy pieces, these were rather tasty with bits of spring onions, salt and chili, but a bit dry and there weren’t too much meat on the bones –baby piggy mah

The bill came to ~ $560. Overall, an interesting and good meal. Thanks , SK for the treat.

 Location :
#05-42/45 Paragon,290 Orchard Road . Tel : +65 6732 7838

oh…. i saw an interesting road sign the other day.

This is probably the gathering place for the kaypohs well-informed in Singapore

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Universal Studios was part of the itinerary during my recent visit to Singapore..huraahhhhh

Go through the  gates

The ticket checkpoint

During the day of our visit, the weather wasn’t very cooperative and interestingly the rain didn’t seem to dampen the visitors, the rides were still packed and the screams didn’t stop.  

At each attraction, a ‘waiting time’ will be displayed, this can be 5 minutes ( or less)  and the longest queue that I saw was for Transformers-The ride, which was 2 hours 10 minutes – and yet people were waiting in line. SK had the foresight ( oh..such a wise brother) to purchase ‘express tickets’ ( pay an extra $30 – 50 depending on peak / non peak days) which allow the ticket holder to go on express lanes and cut the waiting time from 2 hours down to 20 minutes or less . if you plan to try most of the rides I would recommend to consider purchasing these express tickets .. My favourite rides: Battlestar Galactica: Cylon – suspended coaster – was absolutely amazing,  Revenge of the Mummy – riding a roller coaster in the dark..wooweee…and The Transformers was so realisticly cool . The kiddy friendly rides like Madagascar-Crate adventure , Shrek 4-D adventure were very enjoyable too..I loveeeee Universal Studios..People got Universal Studio..we got what err..– Legoland ? haha…too early for me to say, Legoland maybe three times the fun…hor ? My dog eared copy of the U.Studio map..An adult ( aged 13-64)  day pass costs $ 68 , for  a child :  $50 and for seniors (> 65), you pay  $32. for more details please click here  . Ok, I will stop blabbering about Universal Studio and talk about food..

It was BB’s treat and a table was reserved at Si Chuan Dou Hua Restaurant, ParkRoyal, the journey itself was interesting as we weaved our way through Serangoon Road( aka Little India) and felt like we were suddenly transported from Singapore to another country. We saw the infamous Mustafa shopping mart wow..amazing…with over 150,000 items what do they not have under the Mustafa marts ?  http://www.mustafa.com.sg/index.asp

Si Chuan Dou Hua setting was elegant and cozy. The restaurant serves Si Chuan, Cantonese and Hunan cuisine In chinese  豆花 could be tau fu farr ( soya bean curd) or flower of a bean plant ,I thought that the restaurant had an interesting name and wanted to know more, so I asked the fella who took our order  ( not sure if he was the captain ?) , does Dou Hua has any special meaning ? He replied he doesn’t know and left it at that…oops.

There was a tea pourer who wowed us with his tea pouring skills using a kettle with a one meter long spout.We selected out own bowl of soup, mine was soup with dried snail meat and this was  tasty. Each bowl of soup cost $10.

The roasted pork was average, I find the meat a bit dry and the taste not very flavourful, it lack the fizzle and umppp of roasted pork. I would also preferred it if the dish was a bit more warmer that what it was, maybe the cold air somewhat made the dish cool faster..

 Asparagus with scallops- the asparagus was tender yet crunchy and the scallops were fresh,  sweet and was thick enough to let the flavour linger a bit longer yumyum..i liked this.

Fried French beans – the French beans were soft and the taste was just nice, i thought this was like homecooked style rather than restaurant standard though..

Crispy Gua ba (脆皮锅巴) with fish , this dish is a combination of  crispy rice  and fish with gravy.The way to eat this is to scooped the fish plus gravy into a bowl and then soak/dip the rice crispies into the gravy. The gravy was sourish – probably from vinegar,  the taste was interesting but sadly it  does not agree with me, or maybe it was me being in a disagreeable mode. I just didn’t get it, maybe it was a bit too different from the range of my limited palate guarr. After finishing what was on my plate, I declined a refill but  preferred to munch on the rice crispies san fish and so did mum. My niece liked it thoughAfter settling the bill, we were given a packet of Eight Treasures Tea 八宝茶 and some fortune cookies to take home . Thank you BB and SIL for the treat.

 PARKROYAL on Beach Road
7500 Beach Road,Singapore199591
Operating hours : 12:00 noon to 2:30 pm ; 6:30 pm to 10:00 pm
Tel :  +65 6505 5722
 
A Chistmas tree made with  (recycled?)  water containers was at the lobby of the hotel

As you walk into the shop, one could not help but stop and gape at the wall at Ng Ah Sio’s ( NAS) , and you would probably end up trying to beat whoever you are with, to name the celebrities in the blown up photos that lined the walls. Alan Tam, Ritchie Ren, Penny Tsai, Premier of Taiwan – to name a few. One famous incident – the then Hong Kong Chief Executive Donald Tsang’s request to dine at NAS was rejected by the shop because it was not during their regular operating hours. Got principle man !  So- please take note, NAS closes on Monday !

The official website :  http://www.ngahsiobkt.com/ , you can view the menu  online @ http://www.ngahsiobkt.com/#Menu There are three version of the  Bak Kut Teh ( BKT)  : signature spare rib soup, signature pork rib soup ( $5.50) , signature spare and pork rib combo soup ( $7) . there is also Fish Fillet soup ( $ 5.50). The side dishes of porky parts  include: kidney, liver, tail , intestine, skin and trotters. And non porky side dishes include : winter mushroom, tau kua pok, braised peanuts, blanched lettuce, tang-o, preserved vegetables xiao bai chai and fried you tiao ( yau char kwai/ crullers)

 

My bowl of BKT as seen below. the Klang BKT loyalist would probably launch a protest, the taste of NAS’s version of the BKT is so different from the ‘regular’ Malaysian version where the soup is more or less herbal in nature, with variation in the thickness/ heaviness of the ‘herbally’  flavour of the soup, the NAS’s version is more like a black pepper soup . The meat was tender and both the meat and the soup were  tasty and enjoyable  ( – but to me , not BKT lah, this is pepper soup !). You could see a thick layer of peppercorns at the bottom of the bowl,no wonder the soup is  so peppery hot lah

 We ordered rice to go with the BKT and the also some side dishes . In pix below ( starting from top right , clockwise)  : crullers ($2) – goes so well after a soak in the peppery soup. Intestine ( $5.50) – floury and soft..yummy but slightly salty. Pig skin ($2) –not too chewy , good. Braised peanuts ($2) – soft and the flavour of the sauce had penetrated into the peanuts- yumm. Preserved vegetables ( $2) –chunky salty preserved mustard. This would go well with porridge. Tang-O ( $3) – one of my favourite greens although not everyone would like the strong taste of this vegetable.  Missing in the picture is the tail of the oink-oink ( $5.50)- this was interesting as it was the first time I tried pig tail. It has an interesting texture, the skin/fat that surround the bony part of the tail was thick and firm. For one, the tail  wasn’t curly like what I see in the cartoons 🙂

Overall, an ok meal . The total bill ( for 6 pax) plus chinese tea came close to $70

 Location :

Address : No.208 Rangoon Road, Singapore218453
Tel : +65 6294 7545 or +65 6291 4537
Business hours : 7.00am ~ 10.00pm (Closed on Mondays