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Chap Chye
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INDOCAFE - the white house
2016-05-15 201 瀏覽
The stretch of buildings along Scotts road had always spurred my interest and I could not help turning my heads back over and over again each time as we drove pass there. In fact, I have always thought that it was some private housing since the facade looked like its kind of from the Bristish Colonial times.Another thing that made me think that it was more of residence was that there was usually one or two cars in the compound and I always thought that if it was something commercial, there shoul
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The stretch of buildings along Scotts road had always spurred my interest and I could not help turning my heads back over and over again each time as we drove pass there. In fact, I have always thought that it was some private housing since the facade looked like its kind of from the Bristish Colonial times.
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 Another thing that made me think that it was more of residence was that there was usually one or two cars in the compound and I always thought that if it was something commercial, there should be more vehicles in there.
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 Till we went into the compound and understand that parking lots were really limited and valet service is available.
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 INDOCAFE is situated on a raised ground and you have to climb up a few steps through the stair of red carpet. Be welcome by the Peranakan flooring at its alfresco dining and rich culture before you entered into the restaurant.
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 I was enlightened by the cafes lamp hanging down from the ceiling and its pot of flowers as we entered into the restaurant. There then the waiter ushered us to our table.
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 Place was modernly furnished yet still retaining some peranakan culture with its wooden furnitures as well as decorations.
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 At any time if you feel that you need to spice up more on the food, just dig the small spoon into the peranakan style pot for more chilli,
Sambal Belachan Chilli
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 The dishes were all served at a go and not according to any sequence as stated in the menu. However, the waiter that served us did mention every dish's name as he placed our sharing portion on the table.

"Bok Nee" when translated from Teochew means black fungus. The salad was served cold and rather spicy to me. Salad consisted of Wild "Wood Ear" black fungus with Sambal dressing. Red onions as well as chilli padi can be seen among the cold salad, it really gave our tongue a very good heaty kick for a start.
Bok Nee Salad
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 Talking about Peranakan food, Kueh Pie Tee is always my top favourite as snack among the cuisine. Ingredients are served separately from tThe Crispy pastry cups. Get your hands dirty by making your own Kueh Pie Tee now.
Kueh Pie Tee & its ingredients
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 Ingredients like shredded turnips, prawns, mushroom and even fresh crab meats was given. In fact, I would say that they are more than sufficient for the 4 cups. How generous! Before serving the kueh Pie Tee, do remember adding the garlic chilli on your cup, it does really make a big difference!
My Kueh Pie Tee
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 Don't miss out another staple by the Peranakan's. This homemade 5 spiced pork meat was rolled and wrapped in soy bean curd skin then deep fried. Sweet sauce and sesame seeds were added when served. Color was dark brown which was close to a burnt color, however be rest assured that the meat was moist and overall the bite was crispy bite at exterior and was soft in its fillings.
Ngoh Hiang
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 The fattier it is, the more authentic it becomes. Forget about the lean pork you have outside for Babi Pongteh, try this and enjoy the absolute softness from the braised pork belly in fragrant soya bean paste and aromatic spices. The dish was served with potatoes but just too bad that they tasted quite plain, nevertheless they still made a good pairing in making the gravy thicker, looking more scrumptious.
Babi Pongteh
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 Quality beef cheek slow-cooked to perfect softness, easy on the jaws. All was good but the miss was that the Rendang was not strong enough even though the Wagyu was prepared in INDOCAFE's special blend of spices.
Wagyu Beef Rendang
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 Kari Ikan was rated the best dish among the rest. The cod fish fillet was fried and even though it is served in authentic Nyonya gravy, the meat still holds on together and would not tear apart easily. Therefore, retaining the texture as it was supposed to be.
Kari Ikan
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 Stir fried Eggplant dish may be rather simple but its spicy Sambal chilli was something that lift up the entire dish!
Sambal Terong
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 Chap Chye has a stronger fermented bean curd taste than the usual ones I had elsewhere. The excellent find here is the prawns and pig skin with the standard braised mixed vegetables. As usual the gravy goes well with the refillable plain white rice.
Chap Chye
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 Looking at my plate of desserts, I was kind of disappointed as they looked boring to me. In fact, I make a glance over the next table and they had the rainbow lapis which I wold prefer more. Since this portion is individual , it would be good they can served differently for the assorted kuehs for each person.
Assorted Nyonya Kueh Kueh
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 The Peranakan fare we had was above average but it did not have the impressive factor that will imprint a good memory. As far as the restaurant week menu is concern, it will be good to see more selection of Nyonya dishes available like Ayam Buah Keluak, Bakwan Kepiting etc.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    Bok Nee Salad
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    http://www.umakemehungry.com/2016/04/in...
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    Restaurant Week Dinner
    2014-11-17 84 瀏覽
    The restaurant is housed in a black and white colonial bungalow along Scotts Road and known for its Straits-Peranakan cuisine.Tonight I am bringing the family to have the Restaurant Week Dinner which costs $35++ per person. The dining room is decorated traditional look, with a small area selling stuffs such as coffee and clothes.As we are not served ice water, we decide to order some drinks.Kalamansi Especiale ($10++)Homemade Kalamansi juice with salted prune and diced aloe veraIt tastes quite s
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     The restaurant is housed in a black and white colonial bungalow along Scotts Road and known for its Straits-Peranakan cuisine.
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     Tonight I am bringing the family to have the Restaurant Week Dinner which costs $35++ per person. The dining room is decorated traditional look, with a small area selling stuffs such as coffee and clothes.

    As we are not served ice water, we decide to order some drinks.

    Kalamansi Especiale
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     Kalamansi Especiale     ($10++)
    Homemade Kalamansi juice with salted prune and diced aloe vera
    It tastes quite strong and is quite a wake me up drink.
    Lychee Nirvana
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     Lychee Nirvana     ($10++)
    Lychee cooler spiced with fresh ginger with basil seeds
    Quite a unique ginger taste drink.
    Hibiscus Breeze
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     Hibiscus Breeze     ($10++)
    Muddied mint leaves with a dash of hibiscus
    It tastes like a colored soda drink.
    Homemade Lemongrass Drink
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     Homemade Lemongrass Drink     ($6++)
    The drink costs $3++ as part of Restaurant Week promotion. It tastes quite refreshing and strongly of lemongrass.
    TRIO OF APPETISER
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     TRIO OF APPETISER
    Kueh Pie Tee
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    homemade chilli dip
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     Kueh Pie Tee     (usual $10)
    Crispy 'Tap Hot" pastry cups filled with shredded sweet turnips, served with crabmeat and accompied with homemade chilli dip
    The appetiser tastes crispy and crunchy, although I feel that it is a bit dry.

    Ngoh Hiang
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    five spice sauce
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     Ngoh Hiang     (usual $14)
    Crispy homemade five-spiced meat wrappped in soy bean curd skin and deep-fried
    The meat roll tastes quite fatty. But topped with the five spice sauce, it is quite delicious.

    Classic Penang Otah
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     Classic Penang Otah     (usual $14)
    Steam egg custard with scallop, seasoned with freshly squeezed coconut milk and special blend of herbs and spices
    This is a quite unqiue version of otah, which does not taste too spicy but with a strong coconut taste.

    SOUP
    Hee Peow T'ng
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     Hee Peow T'ng
    Fish maw soup with homemade prawn balls, pig tripe and cabbage
    The soup is quite light in taste with lots of cabbage.

    MAINS
    Ayam Buah Keluak
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     Ayam Buah Keluak     (usual $24)
    Braised chicken with black nut and exotic spices
    Although the sauce is thick and creamy, but the chicken tastes a bit dry and tough.

    Chien Bak
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     Chien Bak
    Pan-seared Kurobuta pork fillet marinated with authentic spices and herbs
    The pork tastes not bad, but I feel that it is not tender enough and it is also a bit too fatty.

    Udang Gulai Tumis
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     Udang Gulai Tumis
    Tiger prawn served with fragrant Nyoya curry
    The curry tastes not bad but Dad feels that the prawns are not very fresh, as the heads drop off easily.

    Chap Chye
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     Chap Chye
    Stir-Fried mixed vegetables
    This is a different from the usual, as there is lily bulbs in the dish. I would prefer the dish to have braised slightly longer.

    Sambal KangKong
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     Sambal KangKong
    Sauteed water spinach with spicy sambal chili
    It is a delicious dish and does not taste too spicy.

    DESSERT
    Cardamom Chocolate Mousse
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     Cardamom Chocolate Mousse
    Cardamom infused milk chocolate mousse, pineapple compote and caramel
    I have never seem Cardamom before and this is a very interesting dessert for me. It is nicely decorated with a caramel stick on top. Although it looks like normal chocolate mousse, but it tastes strongly of ginger.

    Bo Bo Cha Cha
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     Bo Bo Cha Cha     (usual $8)
    As mom does not like chocolate, we decide to change 2 of the desserts to another choice which is Bo Bo Cha Cha. The dessert is served hot and tastes very creamy. Besides the usual yam and sweet potatoes in the dessert, there is also sliced banana in it too.

    Total bill for 4 persons is $203.65. Overall the food is not bad and reminds us of homemade cooked food. The place is a bit unstaffed with only 2 staffs serving the food.
    (以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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    用餐日期
    2014-11-01
    用餐途徑
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    人均消費
    $204 (晚餐)
    推介美食
    Classic Penang Otah
    Sambal KangKong
    Cardamom Chocolate Mousse