OpenRice Index
  
Chubby Botak Koala
This is Chubby Botak Koala living in Hougang/Kovan. I am a Foodies, work in Ang Mo Kio. I like to hang out in Serangoon, Katong, Tampines. Singaporean, Chinese, Multi-Cuisine are my favorite cuisines. I also love Hawker Centre, Restaurant, Café, Bistro and Roasted Meat, Desserts and Cakes, Dim Sum, Something not too spicy.
Member 32 First(s)
No. of Review176 Review(s)
編輯推介數目69 Editor's Choice
Recommended8 Recommended
Popularity2260 View(s)
Replies in Forum0 Comment(s)
Upload Photos2049 Photo(s)
Upload Videos0 Video(s)
My Recommended Reviews0 Recommended Review(s)
My Restaurant147 My Restaurant(s)
Follow44 Following
粉絲357 Follower(s)
Chubby Botak Koala  Level 4
Follow Follow  Comment Leave a Message 
Sort By:  Date Smile Smile Cry Cry  Editor's Choice  Overall Score 
Display: AllSingapore  
 
 
 
 
 
  Full View Full View   |   Map View Map View
Showing 46 to 50 of 176 Reviews in Singapore
Korean Royal BBQ Smile May 26, 2016   
Share on TwitterShare on Facebook
Categories : Korean | Restaurant | Korean BBQ | Army Stew

For the full review, click / copy the link below:
http://www.chubbybotakkoala.com/2016/05/seorae-singapore.html
Seorae

Seorae

 
Seorae Galmaegi is a leading brand of Korean Charcoal BBQ for skirt meat (known in Korean as Galmaegisai). A fully-grown pig or cow produces only 250 grams of such meat, where the meat has the perfect combination of tenderness, juiciness and minimum fat. In the ancient times, this meat was serves only for the palate of monarchs and royal families.

Seorae Galmaegi open its first shop in Korea in 2007, expanded in Korea and Asia with more than 260 outlets. Seorae open its first outlet Singapore in December 2015.
Banchan - Side Dishes

Banchan - Side Dishes

 
As it is only LD and I for this dinner, we decided to try their Pork Set ($79). It has three type of pork, Galmaegisal (US Pork Skirt); Hangari Samgyeobsal (Seorae Marinated Pork Belly); and Hangjeongsal (US Pork Jowl).
Galmaegisal (US Pork Skirt)

Galmaegisal (US Pork Skirt)

 
Once you completed your order, the service staff will prepare the charcoal for BBQ. The cast iron base plate for the bbq has different compartments where you can cook you egg and melt your cheese as well.
The Charcoal BBQ with Cast Iron Grill Base

The Charcoal BBQ with Cast Iron Grill Base

 
First to the grill as the Galmaegisal. Cooked on round bbq mesh, where the meat has more exposure to the charcoal. We grilled it until it has a nice charred on the outside. The meat was slightly crisp on the outside while it retain it tender and succulent. It was delicious but does now really give me WOW.
Galmaegisal on the grill

Galmaegisal on the grill

 
Galmaegisal - Ready to eat

Galmaegisal - Ready to eat

 
Followed with Hangjeongsal and Hangari Samgyeobsal. This time the bbq was changed to a more covered grill, with less exposure to the charcoal. My first encounter with Hangjeongsal (US Pork Jowl), was not a pleasant one. It was not cut properly, resulting in 80% fats, left with 20% meat. At Seorae, they trim off most of the fats, while the rest of the fats just melt during the bbq. Resulting in a super moist and succulent meat.
Hangjeongsal (US Pork Jowl)

Hangjeongsal (US Pork Jowl)

 
Hangjeongsal - Ready to eat

Hangjeongsal - Ready to eat

 
Meanwhile the Hangari Samgyeobsal (Seorae Marinated Pork Belly with special soy-sauce) was just sublime. Each slice of the pork belly is about 5mm in thickness. As it was marinated already, you can actually eat this without any sauce or salt.
Hangari Samgyeobsal (Seorae Marinated Pork Belly)

Hangari Samgyeobsal (Seorae Marinated Pork Belly)

 
Came with the pork set, Japchae (Glass Noodle stirfried with US Pork) and Sundubu Jjigae (All time favourite spicy tofu, clams and mince pork stew). We both think that the glass noodle and stew is very ordinary. The same thing can be said about the side dish, not much of variety and the portion looks small. Luckily, you can always ask for refill if needed.
Japchae (Glass Noodle stirfried with US Pork)

Japchae (Glass Noodle stirfried with US Pork)

 
Sundubu Jjigae (All time favourite spicy tofu, clams and mince pork stew)

Sundubu Jjigae (All time favourite spicy tofu, clams and mince pork stew)

 
The pork set suppose to come with Strawberry Makkoli (Rice wine with Strawberry Fruits ), however, as we don't really take alcohol, they allow us to replace it with two servings of fruit tea.

One item that catches our eyes when we go through the menu is Seorae Samgyeobsal ($24.90) - High quality pork belly in special Seorae cutting. The thick pork belly was cut to about the size of your pinky finger. One of the manager help us to grill it. It was just amazing. Ok, I have to say, Porkgasm. It was so juicy and succulent and it basically melts in your mouth. Surprisingly, the thin part of the skin does not even feel chewy.
Seorae Samgyeobsal (High quality pork belly in special Seorae cutting)

Seorae Samgyeobsal (High quality pork belly in special Seorae cutting)

 
We wanted to order the Woosamgyeob (Thinly sliced beef belly) however they run out of it and we have to settle for So Galbi ($42.90) - Succulent US Prime beef short-ribs cut across the bones. Marinated overnight and grilled well done with sweet / juicy texture. The beef ribs is well marinated, though the meat looks like it has a very good marbling, it was slightly chewy. Definitely not as good as the pork here.
So Galbi (Succulent US Prime beef short-ribs cut across the bones)

So Galbi (Succulent US Prime beef short-ribs cut across the bones)

 
So Galbi on the grill

So Galbi on the grill

 
Dessert was none other than the Bibim Patbingsoo ($12.90) Fruits + Jelly + Pat (Red bean) + Strawberry sauce + Vanilla Ice Cream. This Korean version of ice kacang, basically has everything in it. Love the presentation where the jelly looks like fried egg. It was a good ending to the meal.
Patbingsoo Station

Patbingsoo Station

 
Bibim Patbingsoo

Bibim Patbingsoo

 
The place is bright and spacious. Service here is very good. When we ordered the Seorae Samgyeobsal, the manager grilled it for us and he explain to use on the method of grilling it. In case you were wondering, there was no Korean service staff here. Please note, Seorae only take limited reservations, so if the reservations are all taken up, it is at a first come first serve basis. It seems to be the trend in most of the new restaurants in Plaza Singapura.
Part of Dining Area

Part of Dining Area

 
Overall, definitely a place to go for your Porkgasm experience. Most cut of the pork are just sublime and enjoyable. Price is very reasonable compare to some of the older Korean restaurant in Singapore. We will definitely go back for more in the future. Cheers!!
 
Recommended Dish(es):  Bibim Patbingsoo,Seorae Samgyeobsal - High quality pork belly in special Seorae cutting,Hangari Samgyeobsal,Galmaegisal (US Pork Skirt),Hangjeongsal (US Pork Jowl)
 
Other Ratings:
Taste
 4  |  
Environment
 4  |  
Service
 4  |  
Clean
 4  |  
Price
 4

  • Keep it up!

  • Looking Forward

  • Interesting

  • Touched

  • Envy

  • Cool Photo
      View Results
Recommend
0

Premium Wagyu Beef BBQ Buffet  Smile May 21, 2016   
Share on TwitterShare on Facebook
Categories : Japanese | Restaurant | Buffet | Japanese BBQ/Teppanyaki

For the complete review, click / copy the URL below:
http://www.chubbybotakkoala.com/2016/05/tenkaichi-japanese-bbq-restaurant.html
Tenkaichi Japanese BBQ Restaurant

Tenkaichi Japanese BBQ Restaurant

 
Tenkaichi is a Japanese BBQ Buffet restaurant specialising in Wagyu Beef. At the end of 2015, Tenkaichi has moved to a new location in Marina Square Shopping Mall from the dingy outdated location in Keypoint before.

Considering our spoilt appetite for a premium cut of meat, we decided to go for Premium Wagyu Beef Buffet Dinner at $69.80++ instead of the deluxe buffet dinner at $44.80++. Basically LD has cravings for meat tonight and she is laser targeting the premium wagyu beef.
Japanese BBQ

Japanese BBQ

 
Our appetizer was Wagyu Beef Sashimi and Wagyu Beef Yukke (Marinated Wagyu Beef with Egg Yolk). The marbling on the wagyu beef is just beautiful. For simple ratio, it was about 60% - 70% meat and 30% - 40% fats. You consume the beef sashimi the same way as fish sashimi, dip it in a soy sauce and wasabi, then put it in your tongue. The different is that, the icy cold beef will slowly melts in your mouth and slip down your tongue.
Wagyu Beef Sashimi

Wagyu Beef Sashimi

 
Wagyu Beef Sashimi - With LD Special Sauce

Wagyu Beef Sashimi - With LD Special Sauce

 
Meanwhile, the Wagyu Beef Yukke might look very common as you can see this dish in some Korean restaurants in Singapore. The presentation is similar, thinly cut and topped with raw egg. Korean normally like to add pear into the dish but not the Japanese. The raw egg create a silky velvety texture that just accentuate the flavour of the beef.
Wagyu Beef Yukke

Wagyu Beef Yukke

 
The beef tataki, has a different version compare to those we commonly find in Japanese restaurant. The cut is thinner, round and missing the familiar sauce. At the end you actually need to add your own sauce.
Beef Tataki

Beef Tataki

 
We started the BBQ with Wagyu Tan (Wagyu Beef Ox Tongue). The tongue was thinly sliced and seasoned with yuzu sauce. It only take a short while to cook, resulting in springy and succulent texture. We also tried the normal version, it took us double the time to chew the tongue.
Wagyu Beef Ox Tongue

Wagyu Beef Ox Tongue

 
Wagyu Beef Ox Tongue- Cooked

Wagyu Beef Ox Tongue- Cooked

 
Regular Beef Ox Tongue

Regular Beef Ox Tongue

 
The Wagyu Karubi (Wagyu Beef Short Rib Marbling Score 7+, AUS) and Wagyu Rosu (Wagyu Beef Rib Eye Cap Marbling Score 7+, AUS) are just beautiful. It has thicker cut, but not much different in grilling time. Resulting in melt in your mouth sensation. Just like eating mini wagyu steak. Yum Yum. It was so good, I ate it with sprinkle of salt only without any dipping sauce.
Wagyu Karubi & Wagyu Rosu

Wagyu Karubi & Wagyu Rosu

 
If you prefer something more meaty and chewy, Wagyu Nakaochi Karubi (Wagyu Beef Rib Intercostal Marbling Score 7+, AUS) will be the best pick. It has almost cube size cutting, which allow deeper meaty flavours in the wagyu.
Wagyu Nakaochi Karubi (the top part)

Wagyu Nakaochi Karubi (the top part)

 
In the end, we order three rounds of the Wagyu Tan, Wagyu Karubi, Wagyu Rosu and Wagyu Nakaochi Karubi. Make sure that when you ate the wagyu, you have it with Japanese pickles, to balance the fat with some acidity.
Wagyu Rosu after cooking

Wagyu Rosu after cooking

 
In par with the marbling of the wagyu beef is Ton Toro (Pork Cheek Fillet / Pork Jowl). One of the fattest part of the pork, where the fat content is almost the same as the meat. Through slow grilling it, the fats will melt and become crispy.
Ton Toro (Pork Jowl)

Ton Toro (Pork Jowl)

 
Ton Toro - Cooked

Ton Toro - Cooked

 
The Hotate (Giant Scallops) is thick and juicy, provide value to the meal. As pork intestines is one of our favourite item in Korean BBQ, we decided to try Horumon (Beef Large Intestines). Unlike the pork version, it is chewy, but it has more fatty texture to it. Lets just say that it is an acquired taste.
Hotate (Giant Scallops)

Hotate (Giant Scallops)

 
Beef Large Intestines

Beef Large Intestines

 
Beef Large Intestines - Cooked

Beef Large Intestines - Cooked

 
Though LD and I focused solely on the BBQ, other diners can also enjoy other dishes such as chawanmushi, sushi, sashimi, deep-fried prawns and potato, vegetables, soba, rice, pickles and fruits. All sashimi and raw meat / seafood items need to be ordered from the service staff, while the rest are self service.
Sushi

Sushi

 
Deep-Fried Prawns

Deep-Fried Prawns

 
Chawanmushi

Chawanmushi

 
Pickles, Fruits, Soba & Prawns

Pickles, Fruits, Soba & Prawns

 
We topped up $5 per pax to get free flow of drinks and Haagen-Dazs Ice Cream as well. Service was efficient, while the décor of the place is simple and modern.
Drinks

Drinks

 
Overall it was a good Japanese BBQ restaurant, especially to enjoy the Wagyu Beef Marbling Score 7+ standard. Though you might think that you can go on after a few rounds, the fatty beef just overwhelm you at the end. Definitely a place to go for your Japanese BBQ fix, especially if you are willing to splurge a bit more. Kanpai!! Cheers!!
 
Recommended Dish(es):  Wagyu Karubi (Wagyu Beef Short Rib Marbling Score 7+,AUS),Wagyu Rosu (Wagyu Beef Rib Eye Cap Marbling Score 7+,Wagyu Nakaochi Karubi (Wagyu Beef Rib Intercostal Marbling Score 7+,Wagyu Tan (Wagyu Beef Ox Tongue),Hotate (Giant Scallops),Wagyu Beef Sashimi,Wagyu Beef Yukke,Ton Toro (Pork Cheek Fillet / Pork Jowl)
 
Spending per head: Approximately $94(Dinner)

Other Ratings:
Taste
 4  |  
Environment
 3  |  
Service
 4  |  
Clean
 4  |  
Price
 4

  • Keep it up!

  • Looking Forward

  • Interesting

  • Touched

  • Envy

  • Cool Photo
      View Results
Recommend
0

The Home Sticky Bones Ribs Smile Apr 21, 2016   
Share on TwitterShare on Facebook
Categories : American | Bars/Lounges | Restaurant | Steaks and Grills

For the full review, click here:
http://www.chubbybotakkoala.com/2016/04/morganfields-suntec-city.html
Morganfield's @ Suntec City

Morganfield's @ Suntec City

 
Morganfield's, the popular American food chain originated from America Midwest that are renowned for their soul-food. In particular, their slow-cooked prime pork ribs. At Morganfield's, these pork ribs are also known as 'Sticky Bones', which are slow-cooked and smoked at the same time to achieve the mouthwatering perfections.

The atmosphere at Morganfield's represent the era of the 1950 in US. The wall is decorated with red brick theme, blues music are playing in the background, of course not forgetting the yellow colour old style light bulps that light up the place.

Our visit to this place was due to my winning of the Morganfield's contest from fellow writer FB contest Camemberu. So the full slab of Hickory BBQ Spare Ribs ($41.90 for full slab) that we had for the night is FOC. The size of the ribs are pretty big, covered about half of their American size plate. The ribs is glistening from the sugar content in their bbq.
Hickory BBQ Spare Ribs - Full Slab

Hickory BBQ Spare Ribs - Full Slab

 
Each of the ribs is about 20 cm in length. The meat easily peeled off from the bone, complete with smokey aroma covered with tangy bbq sauce. As they use a bigger part of the ribs, the meat has two parts. The one closer to the bone is the juicy, succulent part of the ribs, which we totally love. Meanwhile, the one closer to the soft-bone is dry and chewy almost like pulled pork meat. This part is not to our liking. So at the end, we only finished all the meat closer to the bones.

The Sausage Platter ($25.90) got our seal of approval. It consist of four different type of sausages, all made from pork. Each have a different characteristic such as smoky, spicy, cheese and regular. All of them are soft, springy and meaty which complemented the chewy casing.
The Sausage Platter

The Sausage Platter

 
Appetizer Platter ($25.90), consist of Spicy Chicken Wings, Russet Potato Skins & Corn Tortilla Chips served with Crab and Spinach Dip. The wings are coated in buffalo wings sauce, slightly spicy and tangy. The potato skins are delicious, well covered with cheese and diced bacon as toppings. The corn tortilla chips is plain on its own, but definitely well complement the creamy and refreshing Crab and Spinach Dip.
Appetizer Platter

Appetizer Platter

 
For non-alcohol consumer, you should try the Virgin Mojito ($23.90 per pitch). A refreshing combination of soda water infused with fresh mint leaves and lime while chopped lychee provided the sweetness to the drink.
Virgin Mojito

Virgin Mojito

 
The service was friendly and prompt. During the night, all the indoor seat was occupied, so we are allocated the high seating outdoor. The temperature is manageable, however it will be better with more fans or air circulator.

Overall, for those who liked smoked pork ribs, Morganfield's is definitely a must try. The taste of the ribs is unique and it is a perfect place for gathering and those special occasions. I personally recommend the sausage platter and virgin mojito as well. Cheers!!

 
Recommended Dish(es):  Virgin Mojito,Appetizer Platter,The Sausage Platter,Hickory BBQ Spare Ribs
 
Other Ratings:
Taste
 4  |  
Environment
 4  |  
Service
 4  |  
Clean
 4  |  
Price
 4

  • Keep it up!

  • Looking Forward

  • Interesting

  • Touched

  • Envy

  • Cool Photo
      View Results
Recommend
0

Share on TwitterShare on Facebook
Categories : Middle Eastern/Mediterranean | Bars/Lounges | Steaks and Grills

[MEDIA INVITE] For the full review, click here:
http://www.chubbybotakkoala.com/2016/04/aryaa-restaurant-lounge.html
Aryaa Restaurant and Lounge

Aryaa Restaurant and Lounge

 
Aryaa, which means “Noble” in Sansikrit is the first restaurant in Singapore that offer the culinary experience based on the journey of Alexander the Great. His expedition started from Mediterranean, Middle East and all the way into Indian Sub Continents.
The Bar

The Bar

 
Enter into the kitchen of Aryaa, you will be welcomed with two uniquely cuisine under one roof. They have the Mediterranean cuisine and the North Indian Cuisine. Each kitchen are helmed by a Master Chef.
North Indian Kitchen

North Indian Kitchen

 
Starter was The Aryaa Meze Platter ($18), consist of the most popular Greek dips such as Tzatziki, Tirokafferi, Fava and Tiropitakia served with pita bread. Our pick for the starter is the Tiropitakia. The filo pastry is light and crisp, while the blended feta cheese with egg is creamy and well infused with parsley.
The Aryaa Meze Platter

The Aryaa Meze Platter

 
The pita bread is light and almost pillow like, provided a good base for tzatziki and tirokafferi. Tzatziki has a touch of tanginess due to the yoghurt base, while those who like spicy, will prefer tirokafferi as it is made from spicy cheese.
The Aryaa Meze Platter with Pita Bread

The Aryaa Meze Platter with Pita Bread

 
From the North Indian kitchen we have Chicken Tikka ($16). All right, you might say that you can get this at any Indian restaurant, however what set this dish apart is the finishing touch. From my past dining experience, you will normally get a dry lumpy marinated chicken for chicken tikka. However in Aryaa, you get tender succulent boneless chicken, where the juice of the chicken still dripping on the plate. It has a bit more spicy kick to it, although the mint sauce helps in lowering the spiciness level together with the dash of lime juice.
Chef preparing the Chicken Tikka

Chef preparing the Chicken Tikka

 
Chicken Tikka

Chicken Tikka

 
Since Mediterranean is known for its closeness to the sea, we were recommended Grilled Sea Bream ($35). Whole fish, grilled with olive oil, served with a side salad of tomato, cucumber, onion, fresh spearmint, feta cheese and red wine vinegar-oregano dressing. The fish was fresh, absent of any fishiness though it was not grilled with salt. The meat is firm, with a nice charred from the grill. The lemon and vegetables provided a clean taste to the dish. Surprisingly, we found the grapes actually enhanced the flavour of the fish and it can be a palate cleanser at the same time. Totally love this dish. Kudos to the chef.
Grilled Sea Bream

Grilled Sea Bream

 
For red meat, we tried Stifado ($32). Cut of lamb leg slowly cooked in its own juice and served in a traditional Tagine on a bed of creamy mashed potato. A beautifully cooked leg of lamb, the meat is lean, tender and succulent and you can peal it with your fork. The meat is well infused with the flavours of onion and tomatoes. The mashed potatoes is solid, smooth and creamy.
Stifado

Stifado

 
Desserts was Galaktoboureko ($15). Home made creamy custard wrapped in golden brown crispy filo pastry, drizzled with melted butter, bathed in scented syrup with a sprinkle of cinnamon. The crispy filo pastry provided a good skin to the thick cream custard. The melted butter, scented syrup and icing sugar added the fragrantness to the desserts. If you never try Greek desserts before, watch out for the overpowering sweetness in the dish.
Galaktoboureko

Galaktoboureko

 
Galaktoboureko - Check out the custard

Galaktoboureko - Check out the custard

 
When you arrived at the doorstep of Aryaa, you will be welcome by the war helmet by Alexander the Great. Once inside, you will be transported to a mediterranean theme dining room. I particularly like the beautiful tiled dining tables. In the evening, the restaurant transform bar and lounge, though still serving the full item on the menu.
The Main Dining Area

The Main Dining Area

 
The setting

The setting

 
Overall, it was an interesting experience dining in Aryaa. The chicken tikka, grilled fish and tiropitakia is a must try here. Definitely a good place to chill out after hard day at work. Check out their Lunch special at $9++, which is a bargain. Cheers!!

Thanks to the team at Insurgence and Aryaa for the tasting invitation.

 
Recommended Dish(es):  Stifado,Grilled Sea Bream,Chicken Tikka
 
Dining Offers: 試食活動


Other Ratings:
Taste
 4  |  
Environment
 4  |  
Service
 3  |  
Clean
 4  |  
Price
 3

  • Keep it up!

  • Looking Forward

  • Interesting

  • Touched

  • Envy

  • Cool Photo
      View Results
Recommend
0

Three Generation of Restaurateur Smile Apr 04, 2016   
Share on TwitterShare on Facebook
Categories : Singaporean Chinese | Restaurant

For the complete review, click here:
http://www.chubbybotakkoala.com/2016/04/spring-court.html
Spring Court (Wing Choon Yuen)

Spring Court (Wing Choon Yuen)

 
Spring Court is the oldest Chinese Restaurant in Singapore. This iconic restaurant opened in 1929, has seen many Grand occasions, tribulations, World war and Economic crisis, however it remains open until today. In 2011, a movie Great World was released and it captures Spring Court (known as Wing Choon Yuen at that time) memorable years in Great World. In itself, Spring Court ('SC') is truly part of Singapore history.
Spring Court - The Menu

Spring Court - The Menu

 
Currently, SC has made its home in Upper Cross Street, opposite Chinatown Point. It is not difficult to miss, as the blue colour facade and gigantic banners are just eye catching. It occupy four-storey heritage shop house, it has plenty of space for everyone though getting a seat over the weekend can be a challenge.
The Memories of Wing Choon Yuen

The Memories of Wing Choon Yuen

 
Spring Court Traditional Popiah ($7.50) is a must try here. You might go HUH!! $7.50, but this is not your ordinary popiah. The 'lioa' (fillings) here is in a class of its own. Prawns, fried fish, dried prawns and eggs. The popiah skin is moist and light, made it a good appetizer here.
Spring Court Traditional Popiah

Spring Court Traditional Popiah

 
Spring Court Traditional Popiah - The Fillings

Spring Court Traditional Popiah - The Fillings

 
Lamb Brisket in claypot ($24 small, $48 large). We ordered the small one and we are glad we did. Though the lamb brisket is tender with almost melt in your mouth texture, it is a little bland for my liking. I like my lamb brisket with more favour if it is served on a small stove to continuous boiling.
Lamb Brisket in claypot

Lamb Brisket in claypot

 
Yam Ring with Prawns ($32), one of the signature  dish of SC. A thin layer of crispy coating surrounded the basket, provided a good protection for the smooth velvety yam. The crunchy stir fry vegetables that filled the basket, provided a good companion to the fried yam.
Yam Ring with Prawns

Yam Ring with Prawns

 
Roasted Chicken with Mince Prawn ($22 small, $38 large). If there is ever a dish had too much prawn, this will be it. The generous servings of mince prawn in this dish, made the flavour of the chicken diluted. The mince prawn was springy and tasty and the chicken is juicy and succulent.
Roasted Chicken with Mince Prawn

Roasted Chicken with Mince Prawn

 
Roasted Chicken with Mince Prawn - Check out the fillings

Roasted Chicken with Mince Prawn - Check out the fillings

 
Lala Bee Hoon. Off the menu item and this dish only available when there is a supply of good lala. It has a good wok hei, accompanied with robust seafood broth. The bee hoon is crunchy, not mushy at all after staying in the bowl over a period of time. Watch out for the spicy chilli cake when you slurp the broth.
Lala Bee Hoon

Lala Bee Hoon

 
Chinese Cabbage with dried scallops ($28 small, $42 large). Unfortunately they run out of the cabbage and they suggest to replace the vegetables with Nai Bai. The result is not as expected, the nai bai is over cooked, mushy and did not manage to absorb the solid gravy from the dried scallops. Must be better with the Chinese Cabbage. I suggest you order a bowl of rice to polish gravy and dried scallops. 
Nai Bai with dried scallops

Nai Bai with dried scallops

 
Finally, Roasted Sucklin g Pig ($98 for Half, $198 for Whole). At the start of our meal, we saw a whole sucking pig delivered to our neighbouring table. It was so irresistible, we decided to order half. A beautiful crispy skin with crunchy sound in every bite. The meat is also succulent, we also clean up the meat of the suckling pig. If you want me to be picky, some part of the pig was a bit burnt. However, the smokey aroma does contributed to the nostalgic feelings of traditional roast meat. 
Roasted Sucling Pig

Roasted Sucling Pig

 
Dessert was Or Nee, served in individual portion. It was thick and smooth, however it missing the aroma of spring onion oil. For the sweetener, they used clear sugar syrup.
Or Nee

Or Nee

 
As it was my belated birthday celebration, of course a birthday cake is a must. The plate that it served is just beautiful. Art on a plate.
The Usual Birthday Plating (Cake not included)

The Usual Birthday Plating (Cake not included)

 
We find the atmosphere really feels like traditional Chinese restaurant. The lightings are yellow and very dim. While the chocolate colour table cloth did not help with brightening up the room. The service is good, considering they are under staffed. Imagine this, 6 medium size tables (between 6 to 8 pax each), with only 1 captain and 1 service staff. My hats off to them.

Overall, We finally ticked Spring Court off our list, the oldest Chinese Restaurant in Singapore. While the food can not be describe as superb, it is the nostalgic feeling that you get when dining here. If you want to make you elders happy, bring them for a meal here.
You will see they smile from ear to ear, just like lots of the diners we saw during that evening. Cheers!!
 
Recommended Dish(es):  Yam Paste,Roasted Suckling Pig,Lala Bee Hoon,Yam Ring with Prawns,Spring Court Traditional Popiah
 
Other Ratings:
Taste
 4  |  
Environment
 4  |  
Service
 3  |  
Clean
 4  |  
Price
 3

  • Keep it up!

  • Looking Forward

  • Interesting

  • Touched

  • Envy

  • Cool Photo
      View Results
Recommend
0