Archive for the ‘1.1 Hotel Restaurants’ Category

Dim Sum at SzeChuan Court

Checked out Sze Chuan Court 2 weeks ago with my parents after my luxurious massage session at the Fairmont Singapore Willow Stream Spa. I’d forgotten that I have the FAR card (Feed at Raffles Card) privileges tied to my AMEX card so I was pleasantly surprised to be told that I could enjoy a 33% discount since there were 3 people at the table.

You don’t often hear of Sze Chuan Court being mentioned when it comes to dim sum, so I was quite keen to see what they would dish up. They also have a dim sum buffet going on for about $45 but we decided not to stuff ourselves too much this time round. On the whole, Sze Chuan Court serves up pretty good dim sum if you know which are the good items to order. There were some hits and misses when I went with my parents since it was our first time, but when I went back with the Partner again a second time, I knew to order my favourites. Best part is that if only 2 pax are dining, the discount is 50%! Only thing is, we kinda splurged and the bill ended up $20 more than when I had dined with my parents!

Sze Chuan Court (1)

So, the must orders are the Braised Bean Curd Skin Roll with Enoki Mushrooms, the Fried Beancurd Prawn Dumpling with Celery and Water Chestnut and the Young Bamboo Shoot Prawn Dumpling. The char siew bao is not too bad too, but they put some almond essence (or similar) into the fillings and I don’t particularly like anything with almond essence. Pity they don’t have any rice rolls, those being our usual order at Cantonese restaurants. I suppose that’s a HK/Cantonese dish.

Sze Chuan Court - Braised Bean Curd Skin Roll, Enoki Mushrooms, Superior Broth $7.80

Braised Bean Curd Skin Roll, Enoki Mushrooms, Superior Broth $7.80

Sze Chuan Court - Fried Beancurd Prawn Dumpling, Celery, Water Chestnut $8.80

Fried Beancurd Prawn Dumpling, Celery, Water Chestnut $8.80

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Fengshui Inn Resorts World

*Media Invite*

Written and photographed by Jerry Wee

It would be a wasted opportunity if one does not play a part in the Singapore 50 years of Nation building.  Same goes for Feng Shui Inn at Crockford Towers Hotel Resorts World Sentosa where you can enjoy their celebratory SG50 Dim Sum a-la-carte on Friday and Saturday 28th and 29th August. Chef Li Kwok Kwong, who hails from Hong Kong, has created a premium selection 42 dishes in Cantonese style just for your enjoyment.

It was great that I had the opportunity to sample a selection of the  42 dishes and did not regret making the trip down to the somewhat inaccessible Feng Shui Inn at Crockford Towers Hotel for this dining experience.

The restaurant wasted no time in bringing in the appetisers and the dish that hit you visually and aroused your sense of smell was the Crispy Fried bitter gourd with salted egg yolk. This dish alone set the mood right for the dining experience. Most dishes did not disappoint and were visually appealing to boot.

Fengshui Inn Resorts World SG50 Menu

Pictures of but some of the dishes we tried. Scroll down to the end for more photos

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Jade Restaurant Fullerton Hotel Nostalgic Feasts

As a tribute to Singapore’s golden jubilee, Master Chef Leong Chee Yeng of The Fullerton Hotel’s Jade Restaurant is introducing his SG50 Nostalgic Feast Menu inspired by traditional Cantonese dishes from the ’70’s and ’80s. The menu is curated in partnership with Wong Ah Yoke, the highly respected restaurant reviewer and food critic at The Straits Times.

When you look at the pictures of the dishes below, you will undoubtedly be able to recognise elements of yesteryear which we did not even realise have quietly disappeared with time’s passing. For example, when was the last time you saw coloured rimmed keropok adorning a banquet dish?

Wong Ah Yoke chose dishes that he used to eat as a youngster growing up in the 1960s and 1970s, where the dishes were served only at banquets and special occasions. For example, Roast Chicken or Chinese Eight Treasures Duck was served mainly at weddings or birthday banquets. Roast Chicken I believe I’ve seen served over the years, but I don’t recall 8 Treasures Duck at all! Do you?

Group Shot- Double boiled winter melon soup, Roast Chicken, Kung Pao Chicken with Cashew Nuts served in Buddha's Bowl, Pork King Ribs

Of course, this being Jade Restaurant at the Fullerton Hotel, all the dishes are jazzed up and presented exquisitely.

Jade Restaurant - Lobster Fruit Salad, Traditional Fried Prawn Roll (Hei Zhor), Fried Crab with Eggs, Crispy Kung Pao Chicken , Fried Pork Rib with Garlic and Red Fermented Bean (1)

Combination Lobster Platter : Lobster Fruit Salad, Traditional Fried Prawn Roll (Hei Zhor), Fried Crab with Eggs, Crispy Kung Pao Chicken with Cashew Nuts, Fried Pork Rib with Garlic and Red Fermented Bean

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W Singapore Kitchen Table–Peter Kuruvita’s Seafood from the Heart

Everyone loves seafood, but did you know that not all seafood are equal? W Singapore and Celebrity Chef Peter Kuruvita have teamed up to showcase to you a dazzling seafood buffet that sources its seafood from sustainable sources, in a way that preserves the well-being of the ocean. People need to eat and pick the right catch so that future generations will still have the chance to enjoy the same joys.

The restaurant Kitchen Table features six live cooking stations for you to experience an extensive range of seafood served with a Sri Lankan flair to showcase Peter Kuruvita’s heritage. Savour specially curated dishes such as the majestic Ambul Thial of Kingfish to King Tiger Prawn Tortellini, Modern Prawn Kottu, Modern Wattalapaan, Vegetarian Pumpkin Curry with Brinjal Roti and Sri Lankan Snapper Curry.

Masterclass with Peter Kuruvita (1)

If Peter Kuruvita looks familiar, it’s because he has appeared on “My Sri Lanka by Peter Kuruvita”. He’s also a well-known chef in Australia, having run the award-winning Flying Fish Restaurant & Bar

Snapper and Curry

We had a quick cooking lesson prior to the start of the buffet where Peter demonstrated how to prepare the simple yet delicious snapper curry.

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Dim Sum at Wan Hao, Marriott Hotel

From 9 to 22 March, Wan Hao Chinese Restaurant will be serving diners a scrumptious ensemble of dim sum creations, masterfully handcrafted by guest chefs Chow Shing Yip and Liu Wai Hung from JW Marriott Hotel Hong Kong.

Chef Chow has more than 30 years culinary experience, and prior to joining JW Marriott Hong Kong in 2011, Chef Chow was with the oldest and most famous Cantonese restaurant in Japan – the Heichinrou Restaurant, creating one of the finest Dim Sum cuisine. In 2007, Chef Chow was the top Dim Sum chef in The China Club, which was recognized as “World’s Top 10 Power Dining Spots 2007” by

JW Marriott Hotel Hong Kong Guest Chefs - Chef Chow and Chef Liu

With more than 15 years’ culinary experience, Chef Liu had worked in numerous renowned restaurants including Fook Lum Restaurant, Marco Polo Hong Kong Hotel and China Club. Chef Liu believes in mastering the art of Dim Sum making, and is constantly straddling the line between sticking to classic Cantonese cooking and coming up with novel, innovative creations to satisfy the discerning demands of diners.

Here are some of the delightful and exquisite morsels of dim sum that will be served up until 22 March 2015. Make your reservations for dim sum quickly before seats run out!

Wan Hao Chinese Restaurant - Abalone and Taro Puff

Abalone and Taro Puff

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