Wing Seong Fatty's Restaurant has a long history and is now passed down to the next generation. It also has a affinity with Qantas Airline because back then, Qantas pilots patronized their restaurant for the unique and authentic Cantonese Cuisine. You wouldn't be surprised if you see more foreigners than locals here at the restaurant. That night during the tasting, two Caucasians spotted me snapping photo of the door front and introduced themselves as Qantas pilots. I was quite delighted to be able to chat with them a little.

Jumbo Spring Roll $3 per roll
First up we had an appetizer that was out of the menu. The spring roll differentiates itself from the commonly found ones through the ingredients stuffed in it. Sink your teeth into the crispy skin to find roast pork bits, chunky bean sprout and juicy radish in one such simple spring roll. I honestly think that the price is really reasonable.
One of the mains served here is the seafood Horfun ($14). It comes with either fish or assorted seafood. There is a consistent silky texture of the noodles and the horfun sauce, not forgetting the bountiful amount of fresh seafood and vegetables. The slight charred taste added an extra flavour to it. The horfun was my favourite and I would recommend families to order this as a staple dish. Another good competitor against the fried kway teow is none other than a plate of fragrant fried rice($14) that comes with lots of ingredients chopped into tiny pieces. Just like how the name suggests, the belachan (fried shrimp paste) gives a strong alluring taste that stands out itself. I like how the fried rice isn't too moist. By now I'm quite convinced that the sauce plays a huge role in each dishes. The next dish that - Homemade beancurd with mushroom gravy ($22) has its tofu drizzled with mushroom sauce that appeals to all the mushroom lovers. The tofu has a crispy outer layer wrapping its smooth and soft tofu, it was definitely easy to down a few pieces in no time.Savour a dish of Black pepper beef ($22) combining the goodness of onion slices and pepper spices. The beef are very well prepared and it doesn't taste too tough like how beef would taste when they are cooked for too long. I'm sure beef lovers would love this. The Fried prawn with oats ($37) was the most expensive dish but was very much expected to be the most satisfying dish that night too. The big juicy prawns retained the moisture from its freshness, with a thin layer of fried batter wrapping around it. The oats are a delectable companion to the fried prawns. Sweet and sour pork ($22) is a common dish on most dining tables. To make this an unforgettable dish, my personal view is that the meat has a very crucial role. Many times, sweet and sour pork can lose a lot of its moisture through the process of deep-frying. Thankfully, the dish that we tried that night was the total opposite. It's juicy and chewy, but a little harder than chewy. Despite the challenge posed to my molar teeth, I still find myself grabbing more non stop. Fried vegetables with minced meat $16 (large)
The greens are dipped in the sauce pool made up of dried fish head in grinded powder form and oyster sauce. Not sure about the rest but I find the vegetables a tad too salty. And probably because of that, it got me quite addicted to the crunchy vegetables.

To me, Wing Seong reminds me of the family dinners I usually have with my family. The simple zhi char style is non-costly and heartwarming. If you're near bugis area, why not drop by and give the authentic cantonese cuisine a try?

Celine

Read full review with more photos on
http://www.chiamhuiy.com/2013/09/food-review-wing-seong-fattys-restaurant.html

This time we’re here at Baan Khun Nai Authentic Thai Cuisine, to try out some of their well-known dishes like Tom Yum Soup and Green Curry Chicken. The chef comes from the Northern part of Thailand and thus the food served here are surely authentic!

Full review on: http://www.chiamhuiy.com/2013/09/food-review-baan-khun-nai-authentic.htmlBoy was I bought over by this Lychee Iced Tea. It gives a very fruity taste thanks to the real lychee placed in the drink. Then again, there was a slight tea bitterness in it, which perfects the drink in good balance. To start off a sumptuous spread of dinner, we had the Mango Salad (S$7) that does nothing but triggers my hunger even more. The sourness in this dish was definitely the addictive factor. I love the toppings of cashew nuts to add a nutty flavor to the spicy and sour Mango Salad. Comes with cherry tomatoes, peanuts and topped with dried shrimps which added a crunch to it. Glass noodle salad (S$8), also known as the Thai Vermicelli Salad was another wonderfully prepared appetizer. In fact, it can easily act as a main considering the bountiful amount of seafood drowning the vermicelli under. All the seafood ingredients look so juicy and huge, I can't stop drooling by looking at the photo. The Non-spicy Grilled Pork (S$11) certainly stole the limelight that night, especially when it was wiped out almost immediately upon serving. The specialty of this dish was none other than the Special Thai Sauce that was prepared by the Thai Chef herself.

Looks like the sauce was very meticulously prepared with Thailand herbs and spices, which the owner explained that they were imported from Thailand directly. Who doesn't know about Tom Yum Soup (S$8)?
As usual, the soup comes with abundant seafood that fills the soup up to the brim. To my surprise, Baan Khun Nai's version of Tom Yum Soup seems to be a little towards the sour side, rather than extreme spicy. But for those non-spicy taker, probably don't try your luck with it because some of us managed to feel the spiciness after a few mouthfuls of delicious soup.The Olive Fried Rice (S$8) was nothing but fragrant. The fragrance that comes from the stir-fried olives caught many scooping spoonfuls of fried rice to their own plate. I like how the rice are prepared to a slight toughness. It wasn't too soggy nor moist.Another delectable dish was the Claypot Tung Hoon with prawns (S$16). The vermicelli has very much locked in the savoury taste from the soy sauce, giving it a brownish colour. Compared to the glass noodle salad, the vermicelli (Tung Hoon) is much softer and less crunchy, yet maintaining the moisture in it.All in all, I would say this is another favourite that night! The Dry Curry Pork (S$8) was incredibly tasty. It wasn't too liquid and the pork very much locked in the curry flavor, impressing all the meat and curry lovers out there. And lastly, the dessert.
When we talk about dessert plus Thailand, we immediately think of Mango Sticky Rice.
The Mango Sticky Rice at Baan Khun Nai was served very differently. The Mangos are slightly chilled, while the rice are thoughtfully heated up to a comfortable warmness. Put a piece of both into your mouth and enjoy the marriage of both temperate and sweetness.

Celine

The best thing one could ever ask for on a cold and rainy day is to enjoy a pot of hot sizzling steamboat. And when I speak about steamboat, it's often associated with a free and easy style where diners throw in all kinds of ingredients into the hotpot.

But do you know that hotpot can be a very delicate dining procedure, involving a systematic way of preparing and cooking?

The Cuisine Master Hot Pot has certainly brought the hotpot/steam boat concept up to a great new level. The restaurant's predecessors are opened in China, helmed by Master Chef Zhong Li Wen. CuisineMaster would like to bring over the luscious concept of hot pot into Singapore, with course set menus instead of ala carte and buffet styles.

While many diners are wondering when the steamboat pot will be served, the service staff easily surprised all of us by simply activating the automated hot pot (which they called 'ding' 鼎）to reveal it. Another revitalizing sides platter includes Black Fungus, Green Peas with Preserved Olive Leaves and De-skined Cherry Tomatoes. Not exactly my favourite but I like how the tomatoes are dipped in orange juice to give a tangy sensation before we start off with the main course.

A friendly service staff will be stationed at the side and help you with all the cooking. He or she will also be happy to explain to you the steps and procedure in all the set menu courses, ranging from SGD78++ to 198++ per pax. If you would prefer enjoying the hotpot yourself, you can kindly request the staff to excuse himself.

At Cuisine Master Hot Pot, the two commonly used soup broth are the Golden Soup and the Mushroom Soup.

 

The Mushroom Soup (菌，fungus) was first served before all other ingredients are cooked in it. The broth is specially prepared with several premium fungus and herbs to give a nourishing indulgence. The soup is clear, palatable and most importantly, nutritious. The seafood platter was cooked in the Golden Soup (Jin 金）, the broth that was simmered for a good 10 hours, reaching a delectable creamy texture which taste extremely nourishing.

The photo is self-explantory. The succulent and luscious baby abalone and sea cucumber, along with the springy fish maw were impressively savory. I was really dazzled by the presentation of the next dish - Chef's special prepared Shrimps and Pork Balls. It's hard to choose between the Shrimps and Pork balls as both were chewy and juicy, leaving me craving for more. The next highlight of the course meal was the Prawn with turbot combination. Their presentation never fails to delight the diners.After the Prawn with turbot combination, we were served fresh Beef slices and Kurobuta Pork. I personally thought the Kurobuta Pork was a little tough but it was still bitable. The beef slices one the other hand was a chewy pleasure to the tastebuds.I won't be lying when I say that the handmade noodles was delicious, especially when I specifically requested for another bowl despite my carbo diet. It's true! For some reason, the noodles tasted especially delectable (and very bouncy) in the bowl of Golden Soup. Perhaps the soup has became more flavourful after having all the ingredients cooking in it. To fight off the post food slump. we enjoyed the White Fungus with Longan and Red Dates that came just at the right time.

Love,
Celine

For full review and more photos, please visit http://www.chiamhuiy.com/2013/09/food-review-cuisine-master-hot-pot.html

Brasserie Les Saveurs is very beautifully adorned with sophisticated furnishings and full length glass windows, it completes my dining experience here at Brasserie Les Saveurs, perfectly.

The restaurant has 2 cosy areas that are tucked in the corner of the restaurant. It gives diners an option to enjoy some personal time while enjoying the dinner, although I find the dining experience outside equally good. Accompanied with classy background music and occasionally complemented with a restaurant singer, time passes very fast here as you leave the hustle and bustle of the city behind. Amuse Bouche (Pan-seared scallop with Potato Espuma)
To prep and warm our stomach for the delectable dishes coming up, we were presented with a delicate cup of Potato Espuma containing a big round piece of Pan-Seared Scallop. The sides of the scallop was slightly crunchy but still manage to lock in the moisture within. Already flavourful by itself, the scallop taste even better after generously coated with Potato Espuma.
Salad Nicoise (S$36)

Who would have thought that greens can arrive at your table looking so appetizing. Besides mesclun leaves, cherry tomatoes and quail eggs, the Salad Nicoise includes quality ingredients like black-pepper-seared yellow fin tuna and marinated anchovies.

The more than ordinary appetizer pleases the tastebud with their salad dressing that comes with a tangy taste. Bouillabaisse Facon Les Saveurs (S$19)
What surprise me was not the abundant fresh seafood filling the bowl to the brim. It was the thick broth stock that has gone through a long slow simmer with saffron and fennel, giving diners a palatable bowl of fisherman's seafood stew.
Le Homard Thermidor (S$75)
The lobster always steal the limelight of the night without fail, for it goes through much complexity to cook up a lobster dish and of course its expensive value. The interesting thing about the Le Homard Thermidor is this: The lobster body is first chopped into bite-sized pieces with sautéed mushroom, then flamed with cognac, mushroom bechamel sauce and gratinee gruyere; while the lobster claws are lightly battered and fried to give a different texture.
Australian Prime Ribs (S$48)
Brace yourself for a flavour explosion as you work through the premium ribs that come with the choice of either horseradish sauce or red wine sauce.. or take the best of both worlds! Served with roasted potatoes and tomatoes, sink your teeth into the Australian Prime Rib as it scores a touchdown with its succulent and juicy texture. To end of the mouth-watering series of dishes, we had the Le Gateau A La Banane -Banana mousse cake and apricot compote, mango salsa, banana and ginger ice cream. It could be better if the ginger ice cream has a stronger ginger taste. But other than that, the banana mousse cake was certainly moist.

Love,
Celine

For full review and more photos, please visit
http://www.chiamhuiy.com/2013/08/brasserie-les-saveurs-st-regis-singapore.html

Mid-Autumn Festival, which is also commonly known as Mooncake Festival is less than a month away. Just like how the name suggests, mooncakes are here to make their ubiquitous appearance with some traditions to stay.

I was glad to try out the Delicate Cantonese Snow Skin Mooncakes from St Regis Singapore. Yan Ting Restaurant has came up with an enticing selection of snow skin mooncakes including flavours like durian, mixed berries, green tea, purple sweet potato and royal milk tea with chocolate champagne.

I have to say the packaging has bought me over before I even try out the mooncakes.
It sure is an ideal gift for the elders and your parents.Assorted Snow Skin Mooncake (Exclude durian flavor)
Box of 8 @ $68.80 Mixed Berries Snowskin Mooncake with Strawberry Paste
Box of 8 @$66.80

It's tough to pick just one favourite from the selection because they all tasted satisfying with the much tenderness. The Green Tea flavour has a well balance of tea bitterness that is well pulled off by the sweet mooncake paste. The Mixed Berries flavour on the other hand leaves both sweet and slight sour aftertaste due to the berries, and it turned out very addictive. Left: Purple Sweet Potato Snowskin Mooncake
(Box of 8 @ $66.80)

Right: Royal Milk Tea Snowskin Mooncake with Red Bean Paste and White Chocolate Champagne Truffle (Box of 8 @ $68.80)

What took me by surprise was the alcohol intensity found in the Royal Milk Tea Snowskin Mooncake with Champagne Truffle. A bite into the truffle oozes out pretty strong alcohol. It sure was a terrific rendition of mooncakes and definitely a favourite for alcohol lovers. Left: Sweet potato Snowskin Mooncake
Right: Green Tea Snowskin Mooncake

Yan Ting is an award-winning purveyor of authentic Cantonese delicacies. To celebrate the Mid-Autumn Festival, Yan Ting has given diners a premium collection of hand-crafted treasures to satiate your palates with their mouth-watering rendition of mooncakes.

Hope you liked this review!

Celine

More photos with full review on:
http://www.chiamhuiy.com/2013/08/st-regis-singapore-cantonese-snow-skin.html