6. Tongue Tingling Sichuan-style Noodles at Chuan Hung
Photo: Chuan Hung
For a bowl of robust, full-flavoured noodle soup, do check out the new noodle place Chuan Hung. Its Mian Yang-style thin rice noodle (Mian Yang is the second-biggest city in Sichuan) was chosen after months of relentless research and tastings in Sichuan. The silky smooth rice noodles are handmade by one selected artisan and customised down to the millimetre exclusively for Chuan Hung. The slurp-worthy rice noodles may be ordered with clear soup (pork bone-based) or red soup (hot and punchy with a housemade spice blend that includes Sichuan peppers, pickled chillies, and dried chillies), as well as the unique Sichuan mix of both red and clear soup. Alternatively, there is also a third broth option (our favourite): a deceptively mild-looking clear chicken-based soup that is spiked with Sichuan vine pepper and chilli padi for an addictive spicy, tongue-tingling numbness. Popular orders among diners include Braised Beef with Red Soup ($13.50), Braised Pig Intestines with Red Soup ($13.50) and King Prawns with Vine Pepper Broth ($15.50). For side dishes, do try the Fried Crispy Pig Intestines seasoned with soy sauce and spices, and stuffed with Japanese leeks ($5.50) and Braised Eggplant with bell pepper and green chillies ($4.50). Barely three months old (they opened in May 2019) and they are already attracting quite a crowd, so do be prepared to wait, especially during weekday lunch.
Chuan Hung is located at #01-01, 51 Telok Ayer Street, Singapore 048441, tel: 9755 1058. Visit www.facebook.com/chuanghungnoodle
7. Fine Steamboat Cuisine at Imperial Treasure Steamboat Restaurant, TripleOne
Photo: Imperial Treasure Steamboat Restaurant
Imperial Treasure Steamboat Restaurant reopens at TripleOne in June 2019 (it previously closed in 2016 due to the overhaul of the mall) with a spanking new space of 4,433 square feet complete with a large glass-fronted wine cellar at the entrance, two central dining rooms, semi-private dining booths and nine private dining rooms. Soup bases are prepared daily here and simmered to soul-soothing goodness. There are 10 to choose from and popular choices include the Shaoxing wine-laced Imperial Drunken Chicken Soup, Traditional Pork’s Bone Soup, and Authentic Pomfret Soup (advance order required). Top picks for a la carte orders include quality meats, such as Japanese Wagyu Beef and USA Sliced “Kurobuta” Pork Belly, and “live” seafood, such as Australian Lobster and Coral Trout. Alternatively, go for set menus (from $118 for two persons) to treat yourself to a sumptuous spread. Sets can include choice of one soup base, choice of two meats, choice of one type of noodles (namely egg noodles, hor fun and vermicelli), prawns and other seafood items, their signature handmade pork balls, assorted fried items and vegetables. Pair the ingredients with Imperial Treasure’s generous selection of condiments and sauces and whip up your own dipping sauces for a truly satisfying meal.
Imperial Treasure Steamboat Restaurant is located at TripleOne Somerset, #02-14/19, 111 Somerset Road, Singapore 238164, tel: 6235 3882.
8. Heritage Cantonese Cuisine at Shang Palace, Shangri-La Hotel, Singapore
Photo: Shang Palace
Chef Mok Kit Keung, who has helmed the kitchen of Shang Palace at Shangri-La Singapore since 2017, now presents three new “menus” – Nostalgia, Signature and Innovation – at the iconic Cantonese restaurant. The Nostalgia collection includes old-school dishes that often take considerable skill and effort to prepare, and we applaud Chef Mok’s dedication to preserving these heritage gems. Sautéed Fresh Milk with crabmeat and egg white ($38), a traditional Shun De dish that typically used buffalo milk instead of fresh milk, is a test of the chef’s culinary skill as the temperature control has to be impeccable to yield a dish of perfectly smooth and fragrant “stir-fried” milk. At Shang Palace, Chef Mok pairs this with lip-smacking deep-fried pork rolls made with thinly sliced pork marinated with nan ru (fermented beancurd), rose wine and sha cha sauce, rolled up together with pork fat and Jinhua ham, then steamed, frozen and deep-fried to order. Another nostalgic dish not to be missed is the indulgent Boneless Quail stuffed with Bird’s Nest in supreme broth ($98). The delicate bird is meticulously deboned by hand then filled with bird’s nest and Jinhua ham, and gently cooked and served with an umami supreme broth brewed for eight hours from chicken, pork and Jinhua ham. For dessert, chef’s slow-simmered Red Bean Soup, a Cantonese classic, enhanced with prized 20-year tangerine peel, makes a fitting finale.
Shang Palace is located at Lobby Level, Tower Wing, Shangri-La Hotel, Singapore, 22 Orange Grove Road, Singapore 258350, tel: 6213 4473. Visit http://www.shangri-la.com/singapore/shangrila/dining/restaurants/shang-p...
9. Exquisite New Signatures at Man Fu Yuan, InterContinental Singapore
Photo: Man Fu Yuan
Man Fu Yuan at the InterContinental Singapore, popular for its classic Cantonese dishes and delicacies, is now helmed by chef Aaron Tan, Executive Sous Chef at InterContinental Singapore. While Chef Tan, who started helming Man Fu Yuan earlier this year, may not look it, he has over 30 years of experience in the culinary and catering field (he started working in the kitchen when he was 12) and has developed a passion for Chinese gastronomy. This enthusiasm, coupled with a penchant for flavours that are hearty yet refined, is apparent in his new collection of 13 signatures. Starters such as the juicy Roma tomatoes stuffed with crab meat, salmon ikura with yuzu dressing ($18) awakens the palate, while savoury dishes, such as the appetisingly fragrant chicken wings de-boned then stuffed with abalone, prawn paste and served in a sizzling hot stone pot ($42), and deep-fried lobster with luscious Asian cream sauce and topped with delicate freshly fried thread-thin egg floss ($38 for half lobster), invigorate the taste buds. Dessert-wise, if you are feeling indulgent, we would recommend the double-boiled premium bird’s nest ($98) nestled in almond cream and studded with preserved mandarin orange that, just a hint of acidity, gives the dish an unexpected brightness.
Man Fu Yuan is located at InterContinental Singapore, 80 Middle Road, Singapore 188966, tel: 6825 1008. Visit https://singapore.intercontinental.com/offers/taste-modernity-man-fu-yuan
10. A Gourmet Retreat at Min Jiang at Dempsey
Photo: Min Jiang at Dempsey
Min Jiang at One-North has a new home at Dempsey Hill (it opened in April 2019) and it is gorgeous. The nature-inspired interiors, designed by celebrated architect and interior designer Ernesto Bedmar, sees the use of wood and rattan complemented with mosaic floors and large windows, giving the space a lovely resort vibe. Min Jiang veteran Master Chef Goh Chee Kong remains at the helm. His new menu showcases creations from the Cantonese and Sichuan repertoire that marries flavours of tradition with contemporary presentation. Think handmade dim sum creations, such as Steamed “Goldfish” Prawn Dumpling “swimming” in a delicate egg white sauce, and Sichuan Hot and Sour Soup served in a stone pot with a crispy prawn spring roll. Besides that, chef’s nostalgic dishes that showcase local recipes from the 60s to 80s are also popular with diners. Examples include the Heritage Treasures Platter ($88, serves four) comprising Crisp-Fried Teochew-Style Shrimp Roll; Braised Pork in Wuxi-Style; Deep-Fried Crabmeat with Chicken Liver and Salted Egg Yolk, and Stir-Fried Freshly Harvested Seasonal Greens and Macadamia Nuts. For dessert, go for the refreshing and nourishing double-boiled Chilled Peach Resin (read: collagen) with Pear and Snow Lotus Seeds ($12 per person).
Min Jiang at Dempsey is located at 7A and 7B Dempsey Road, Singapore 249684, tel: 6774 0122. Visit www.goodwoodparkhotel.com/en/dining/min-jiang-dempsey.html