Located just outside Outram Park MRT Station Exit H, the 1-month old Grand Mandarin Restaurant is already making waves in the Chinese Zi Char fine dining scene for its beautifully presented dishes, professional and discreet service, absolutely tasty food made with fresh premium ingredients, and posh ambience.I will flat out admit that dining at Grand Mandarin Restaurant is probably the best meal I've had in 2014, and likely among the top / best meals I've ever had in my life!
Ambience at Grand Mandarin Restaurant impresses the minute you step in. High ceilings adorned with elegant, modern chandeliers, flanked by jet black walls with gold trim and glossy surfaces exude sophistication and elegance. Tableware is the finest, clean white porcelain, with jet black chopsticks adorned with gold trim. The posh interior is fitting, as the owners tell us that they've engaged the same designer who conceptualised the St. Regis Singapore. Very impressive, makes you feel like you should be in a suit / formal wear just to dine here!Service at Grand Mandarin Restaurant is impeccable. Staff are well trained and professional, knowledgable when asked about items, and serving and clearing tables rather discreetly. Greetings were offered upon entry into Grand Mandarin Restaurant, as were farewells when we left. I also like that they served wine in the manner of a fine dining Western restaurant, first showing it to the host, then pouring a sample for taste.
Overall, the food at Grand Mandarin Restaurant is delicious, presented as a work of art, with portion sizes suitable for one. Fresh, premium quality ingredients are used in the making of each dish, and the owners tell us the head chef was specifically headhunted by them for his vast experience in Chinese Zi Char fine dining, and has worked in various restaurants and hotels throughout the Asia region. As befitting the fine dining quality, average prices at Grand Mandarin Restaurant aren't cheap, and their diners tend to be upper-middle class, to the very rich. Budget about SGD $60 - $150 per person for a typical meal, and about SGD $200 - $300 per person for a meal with premium dishes, high-end seafood or fine wine.
I still dream about the Honey Glazed Barbecued Pork Loin (SGD $15) to this day, probably THE best char siew I've ever eaten! A soft, tender, succulent, and savoury piece of pork, with just a thin silver of fat. The exterior is roasted to perfection, not dry at all, without any red dye, just the deep, amber red colour of good roast. Each strip is dipped in honey for a touch of sweetness, then hand-torched, giving it a thin, crisp, candied coating. Out of this world taste, and I highly, highly recommend this!This modern fusion of East meets West combination in the Soya Poached Foie Gras With Twenty Years 'Shao Xin Hua Diao' Wine Jelly (SGD $24) is unique. The thick slice of foie gras / goose liver is soft, crumbling when bit / cut, with a hint of salty from the light soy sauce. The sweetness of the fresh rock melon cuts through the fattyness of the foie gras, complmenting it very well. The wine jelly adds a touch of whimsical, a fun, playful burst of freshness in the mouth, coating each bite with liquid sweetness.The premium Double Boiled Sea Cucumber With American Ginseng And Mushroom In Chicken Consomme (SGD $68) is not what the faint of heart! A whole sea cucumber, in all its slug(y) glory, is served in a thin but flavourful chicken consomme soup / broth, along with a medium size shiitake mushroom. If the mushroom was tender and soft, the sea cucumber was more so, yielding easily to touch and cutting with a spoon. The Chinese Cantonese diners at the table loved it, and though I'm not a big fan of slug(y) things in my soup / broth, I thought this dish was still very good, and I finished it!Loved the presentation of the 3 Cups 'San Bei' Cod Fish With Spring Onion, Chili, And Thai Sweet Basil (SGD $40), so pretty! The actual cod fish itself was fresh, savoury and succulent, enhanced with the flavour of the soft shimeji mushrooms, ginger and spring onion sauce, and Thai sweet basil. Sadly, the pretty red basket made from flour, while adding the perfect aesthetic, is tasteless. Still, I highly recommend this dish for the fish and mushrooms alone!An off-the-menu dessert, the Chilled Green Apple Jelly Served In Dragon Fruit (SGD $?) was absolutely outstanding, and got top marks from our group. This unique dessert is presented in a hollowed out dragon fruit, with some of the flesh in the middle scooped out to make room for the sweet apple jelly and garnishes of strawberry and blueberry. Scoop along the sides to get some of the dragon fruit, along with the apple jelly in each spoonful! I highly recommend it!

Full Grand Mandarin Restaurant review here: http://ivanteh-runningman.blogspot.sg/2014/06/grand-mandarin-restaurant-tasting.html

The Coriander Cafe is a Chinese Zi Char cafe that has been operating in Thomson Plaza for many years now, quietly serving up affordable and tasty Chinese Zi Char dishes. Being located in an old mall, The Coriander Cafe has barely functional ambience, with plastic chairs, cheap metallic tables, and bright flourescent lighting. Very similar to a coffee shop, and since the kitchen is so close to the cramped dining area, smell of food tends to waft out.

Service at The Coriander Cafe is very fast. Orders are served within 5 - 8 minutes! Staff are brusque, with a home-style / coffeeshop type of service, functional and efficient, so don't expect any greetings or conversation.

The menu at The Coriander Cafe is somewhat limited, but they do classic Chinese dishes well. It's recommended to dine in groups, as many dishes are meant for sharing! Food is generally tasty, served simply in medium to big portions, and prices per dish cost below SGD $13 on average.


The Garlic Cai Xin (SGD $7) is very fresh and well cooked, with a slight crunch without being limp.


The Hot Plate Tofu (SGD $10) is just drowning in the savoury minced meat gravy, and the fluffy egg omelette at the bottom hold the dish together. The tofu is fresh and soft. Differs slightly from others I've tried, as there is a slight sweetness to the gravy.


The Curry Fish Head (SGD $22) is the signature dish here, and it is very good! The curry is fragrant and lemak with coconut milk, medium level of spicy heat from chili, with fresh orka / ladies fingers, eggplant / brinjal, and tomatoes. The portion of fish head is large, meaty and very fresh. The meat is succulent and comes off the bone clean. Excellent!

Full The Coriander Cafe review here: http://ivanteh-runningman.blogspot.sg/2014/06/zi-char-coriander-cafe.html

Since 2012, Fung Ding Hung Restaurant has been serving up tasty, yet healthy and nutritious Chinese Zi Char dishes. Located in the quiet Rendezvous Gallery beside Rendezvous Hotel in the Dhoby Ghaut area, Fung Ding Hung Restaurant is a true hidden find, as they do almost no advertising, relaying on business from their regulars and by word-of-mouth.

Fung Ding Hung Restaurant has a very small, limited floor space, but the management have turned it into a plush, luxurious dining destination. Imperial Chinese style decor with elegant touches are the theme here, and the huge plush chairs lend a touch of extravagance. Fung Ding Hung Restaurant sits less than 50 people though, but you sure did feel comfortable here, almost like royalty!The service at Fung Ding Hung Restaurant is fantastic. As befitting its Chinese Zi Char fine dining status, Fung Ding Hung Restaurant staff are articulate, observant, efficient, and attentive. The senior staff / duty manager is well versed and knowledgeable about the menu, able to make recommendations and describe the ingredients / making of each dish. Drinks are topped up without request, and small amenities are provided without being asked.

The concept of food at Fung Ding Hung Restaurant is Chinese health and wellness, meaning dishes are prepared with fresh ingredients, often using Chinese herbs for flavour, and without the use of artificial ingredients. The team of 3 chefs in the kitchen ensure that each dish is prepared quickly, while still being high quality, great tasting, and beautifully presented.

Such premium quality is not without a price though, and Fung Ding Hung Restaurant lives up to its Chinese Zi Char fine dining status here as well. Budget about SGD $40 - $90 per person. Great for celebrating special occasions! I feel Fung Ding Hung Restaurant provides good value for money despite the steep prices though. Also, do note that Fung Ding Hung Restaurant does not offer ala-carte or individual dining, all dishes are part of a set menu for communal dining, though you can swap dishes around.The Steamed Sakura Chicken With Cordyceps Flower And Black Mushroom has a flavourful gravy / broth, piping hot and very comforting. The use of Chinese herbs, including cordyceps flower, and other vegetables like black mushroom and carrot made the taste complex. The steamed sakura chicken itself was very tender and flavourful, juicy and hot within.The Charcoal Beancurd Braised With Bamboo Fungus And Pine Mushrooms was an unusual dish. The beancurd itself is charcoal infused during production, lending a depth of flavour, but turning it a deep black colour. The accompanying vegetables including nai bai and pine mushrooms are very fresh and crisp, without being too firm or limp. The bamboo fungus lends an unusual spongy textural contrast.The Deep Fried Black Sesame Rice Cake With Osmanthus Sugar dessert features a warm, black sesame paste and rice paste cake, coated outside with sesame seeds and topped with a floral osmanthus sugar. The desset has a firm, crunchy texture outside, while being soft and warm within, very satisfying and very tasty!

Full Fung Ding Hung Restaurant review here: http://ivanteh-runningman.blogspot.sg/2014/06/zi-char-fung-ding-hung-restaurant.html

Hua Yu Wee is a Chinese Zi Char eatery that exudes a touch of nostalgia. The only 1970s seafood restaurant that has stayed at its original location, Hua Yu Wee serves up tasty and beautifully presented old school Chinese fine dining Zi Char dishes at mid-range yet affordable prices, all in a charming colonial setting.Ambience at Hua Yu Wee channels its colonial past. The huge white mansion houses not only the restaurant, but also the living quarters for staff. And while the indoor air-conditioned area is rather small, there is a large outdoor seating area, sheltered by awnings.

I imagined ambience used to be much better in the past when Hua Yu Wee was next to the sea, but reclaimation of land has changed the landscape behind Hua Yu Wee to a jungle. Service at Hua Yu Wee is old school as well, staff are polite and efficient, with a certain air of elegance. They wear a brightly coloured pattern kebaya top, reminiscent of the national airline, fitting as it seems Hua Yu Wee is now managed by an former cabin crew who retired from flying. That may explain why staff are observant and attentive, generally standing by and observing tables in case they're called. Master chef Mr. Teo Ah Chye heads up a team of 10 chefs in the Hua Yu Wee kitchen. While the menu isn't extensive, they produce great tasting classic Chinese Zi Char dishes, all tasty and flavourful, and presented beautifully. Small portions are usually enough for a group of 3 - 4 people, while large portions are sufficient for up to 10 - 12 people. And despite the fine dining status, prices at Hua Yu Wee actually cheaper in comparision to other major seafood restaurant brand names.


The Fresh Prawns And Tomatoes On Ice (SGD $15 per 100 grams), also known as Wasabi Prawns or Sashimi Prawns, is a signature off the menu item only ordered by those in the know. The 1-day advance order ensures only the freshest, juiciest prawns are used, butterfly and laid on ice surrounded by butterfly tomatoes. The dish is consumed by first dipping the fresh prawns into a mixture of light soy sauce and wasabi paste, then slowly savouring it!

The Crispy Baby Squid (SGD $12 medium) is absolutely crunchy, with a slight sweetness from the marinade. Even several diners who don't enjoy squid gave this dish a thumbs up!The Chili Crab (SGD $75 for 1.5 kilograms, medium) was delightful. A fresh, meaty crab with roe, doushed with a spicy, savoury, tangy chili sauce, accompanied by crisp Fried Man Tou Buns. Very good, and cheaper than elsewhere!The Olive Fried Rice (SGD $16) has a interesting textural contrast from rice krispies that are sprinkled over the dish. The olive taste is prominent in the rice, but I thought the overall combination was only decent at best.

Hua Yu Wee is highly recommended by regulars of the place, who even know about several off the menu items available here. Reservations are recommended! Full Hua Yu Wee review here: http://ivanteh-runningman.blogspot.sg/2014/06/zi-char-hua-yu-wee.html

The sister bar of the Butter Factory, Sauce Bar has reinvented itself over the years, and is now positioning itself as a whimsical, vintage bar that specialises in meatballs. Located close to the waterfront and stage, Sauce Bar sometimes has additional ambience from bands that play nearby.

Ambience at Sauce Bar has always been its weak point. While the decor is very good, attractive and whimsical, the relatively open area does little to shelter from the elements. And at night, the interior is barely lit, the dim lighting makes photography difficult.

Service at Sauce Bar is inconsistent. With the experienced staff, I find them polite and helpful, but during peak periods, you'll normally have to wait quite a long time to be served. Attracting their attention is difficult as well. The junior staff aren't much help, apparently, they need to refer to the senior staff. I'm also slightly irked by having staff ask if you can settle the tab / bill immediately after being served.

Sauce Bar focuses mainly on bar snacks, and as such, have almost no main dishes. Portions are either appetizer size, or meant for sharing. Generally, I find food here to be tasty and creative, and the variety of meatballs with choice of sauce are especially good.
The Lyonnaise Potato (SGD $5) is a French side dish that originated from Lyon, Rhône-Alpes, France. Made with thinly sliced, pan-fried potatoes and onions sauteed in butter and parsley, the dish is fragrant and savoury, with a strong caramelised onion flavour.I tried the Meatballs Classic Italian With Firehouse Arrabbiata Sauce (SGD $14). The hand made beef and pork meatballs were tightly packed, but juicy within, and the fresh, tangy tomato sauce had a slight heat from the chili. Very good!Loved the unique Lunch Meat Chip Is The New Chip (SGD $8)! The thinly sliced luncheon meat / spam is fried till crisp, but well drained so it isn't oily. A heart attack in a bucket, it's recommended to share this sinful delight.

Full Sauce Bar review here: http://ivanteh-runningman.blogspot.sg/2014/06/sauce-bar.html