Posts Tagged ‘fried chicken’

The Bird Southern Table & Bar at MBS – Worth crowing about?

Media Invite

I’ve been waiting for over a year for The Bird Southern Table & Bar to open at Marina Bay Sands in Singapore, and that day has finally arrived. The Bird, also known as Yardbird, is an award winning restaurant featuring US Southern cuisine and hospitality, founded by renowned restaurateur John Kunkel. Yardbird is known as The Bird in Singapore to minimise confusion with the same named Yardbird hailing from HK, which I hear is going to be opening in Singapore too sometime soon.

Why was I so keen for The Bird to open? Fried chicken! As you might guess from its name, it is most famous for its fried chicken and waffles with watermelon. But another reason is because I’m always on the look out for restaurants serving Southern food to see if they match up to what I remember of Southern food when I was studying in Atlanta years ago. Featured in their menu include other Southern favourites such as Shrimp ‘N’ Grits, Buttermilk Biscuits, and Butter Lettuce and Grilled Mango Salad.

The Bird Southern Table & Bar Interior

Even the modern-rustic design of The Bird is inspired by the Southern United States, with its use of reclaimed wood, recycled machinery parts and mason jars.

Here’s what we had the opportunity to try during our media tasting session a few weeks back.

The Bird Southern Table & Bar - Chicken N Watermelon N Waffles  (3)

Chicken N Watermelon N Waffles

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Gastromania Feast @ Far East Square !!!

And what a feast it was! If you think tackling a buffet requires skill, think again! It’s nothing compared to the Gastromania Feast at Far East Square organised by OMY! The makan session lasted FOUR AND A HALF HOURS and saw us chomping through EIGHT restaurants and eateries! I ate enough for breakfast, lunch, dinner and the next day’s breakfast! Seriously, I don’t think I’ll be thinking about food for the next few days….

Far East Square has come a long way. The 61 shophouses that made up most of Far East Square date back 170 years when Telok Ayer Street was a landing site for Chinese immigrants arriving in Singapore by boat. Yes, the river used to come much closer back then. Opened in 1999, it is now a heritage conservation project with a vibrant mix of restaurants, cafes, and pubs, as well as shops, pushcarts and kiosks.

These are the 8 eateries we covered!

  1. Zhou’s Kitchen
  2. SPRING JuChunYuan 聚春园
  3. Garuda Padang Cuisine
  4. Shin Kushiya
  5. Mont Calzone Pizza & Pasta
  6. Mirchi – Taste of India
  7. The Original Hock Lam Street Beef Kway Teow
  8. Oni cupcakes

First Stop : Zhou’s Kitchen

One of Tung Lok’s numerous restaurants, Zhou’s Kitchen is designed to replicate the experience of dining at home. The place feels casual and features all-time Chinese favourites such as Clam Soup with Cabbage, Beancurd with Dried Shrimps and Curry Fish Head.

Zhou's kitchen - Pork shank with mantou (4)

For our Gastromania Feast, we were served 2 humongous platters of pork shank together with piping hot steamed and fried mantous (buns). I can never resist fried mantous and yesterday was no exception! The mantous were pretty good, with a crispy exterior and a fluffy inside.

Zhou's kitchen (2)

Of course, this being a blogger’s meal meant that we all had to have our fill of photo taking first, (almost 5 minutes worth I think!) before the patient waiter could start dividing up the meat for us.

Zhou's kitchen - Pork shank with mantou (3)

Close up shot of the pork shank. I took slices from different parts of the shank. Some bits were really flavourful and tender, almost melting in my mouth. However, other parts were rather tough. It was lucky I took more than one slice because quite a few bloggers had complained about the same thing too.

2nd Stop : SPRING JuChunYuan 聚春园


Next, we hopped across the walkway to SPRING JuChunYuan, which is housed in the building of the former Chui Eng Free School, one of the first chinese free schools in Singapore, established more than 150 years ago. To be frank, I have passed that historic looking building many times over the years, but I hadn’t paid close attention to it so I was quite shocked to find that a restaurant now resides in it!

JuChunYuan itself is brand name with an equally rich heritage, dating back to 1865. Did you know that Fo Tiao Qiang, aka “Buddha Jumps over the Wall” was created at JuChunYuan in Fuzhou China in 1876???? When the restaurant manager told me that, it kind of sent goose pimples down my arm to realise that I was dining at restaurant with such a historic legacy!

SPRING JuChunYuan - Buddha jumps over the wall (2)

This huge tureen of shark’s fin, abalone, scallop, sea cucumber, fish maw and more costs a whopping $1288!!!! The waiter carrying this must be really careful, or else…

SPRING JuChunYuan - Buddha jumps over the wall (6)

And this here costs $128 since this is 1 person’s portion out of a possible 10.

SPRING JuChunYuan - Buddha jumps over the wall

Gotta have a closer shot of the abalone, scallop and sharks fin….

SPRING JuChunYuan - Buddha jumps over the wall (3)

Ok we didn’t get to sample the $128 portion. We did however get to sample some of the renown Buddha Jumps over the wall. There is so much goodness in there that even the blogger sitting next to me who had a sore throat joked that it had been cured. Notice the pretty teapot with the dainty tea cups in the background. I think I drank more than 20 cups of tea in the short span of time because they were oh so dainty!

SPRING JuChunYuan - (3) 

3rd Stop : Garuda Padang Cuisine

Garuda, established in 1976, is supposedly the most successful and one of the largest Padang cuisine restaurants in Indonesia. Together in a partnership with TungLok Group, they have now expanded into Singapore as well.

Garuda Padang Cuisine - Fried chicken with blue ginger floss

We got to sample their signature Fried chicken with blue ginger floss. Each portion usually goes for about $5, but the picture above shows 2 portions. I found the chicken to be average. It was slightly salty, but I suppose if we had tried it with rice, it would be just nice. I liked the blue ginger floss, which had a nice crunchy texture to it and gave the chicken quite a unique flavour.

Garuda Padang Cuisine - Lime Soda

You have to try their lime soda if you go to Garuda. I love the zing that the lime gives to the soda. It was really refreshing!

Garuda Padang Cuisine - Selection of dishes

Many other dishes to choose from…

4th Stop : Shin Kushiya

I am quite well acquainted with Shin Kushiya, having had the opportunity to be invited to the myVillage Shin Kushiya branch some months back. Shin Kushiya is famous for its Kushiyaki. Prior to October 2006 when they first started, there was no other restaurant featuring the Kushiyaki dining concept. Kushiyaki by the way is the Japanese term for “Charcoal-grilled skewers”. Some might ask, what then is Yakitori? Well that refers specifically to charcoal-grilled chicken skewers.

Shin Kushiya

If you visit the Far East Square Shin Kushiya branch, you get to watch the chefs hard at work. Top left photo: Bloggers checking to make sure that their tools of the trade are still working alright…

Shin Kushiya - 4 different types of kushiyaki

Ebi Shiso Maki (Prawns), Buta Bara Yaki Miso (Pork Belly), Black pepper yakitori (chicken), Tomato Maki. The experience this time round was not as fantastic as at myVillage. The yakitori in particular I felt was tough and dry. I still love the tomato maki though. Every mouthful is indeed a burst of sweet flavour and goes so well with the salty bacon wrapped around it. 

Shin Kushiya - Yuzu Cooler

We were served Shin Kushiya’s signature drink, the Yuzu Cooler. It was as good as the previous time and is a definite must order! I just love the citrusy yuzu with the soda water. Makes you feel as if you’re having something healthy…

Shin Kushiya - Kuro Goma Heaven (Black Sesame Ice Cream)

Kuro Goma Heaven Black Sesame Ice Cream – I am not that big a fan of black sesame fillings when it comes to Chinese desserts. Surprisingly, I loved the flavour of this ice cream. It’s like eating green tea ice cream, you either love it or hate it. You are supposed to pair the ice cream with the black sesame paste on the side to get a more intense flavour. But I think, green tea ice cream is still my favourite.

5th Stop : Mont Calzone Pizza & Pasta

Are you still with me at this point??? We were all asking ourselves the same question by the time we reached the 5th stop! But plod on we must!!!

Next up was Mont Calzone Pizza & Pasta restaurant. You can enjoy hearty Italian cuisine at reasonable prices in this laid-back pizzeria. Apparently, all pizza selections can be made into calzones. I’ve only ever tried the calzone once in my entire life and that was in the US. A calzone is like a humongous curry puff, with pizza filling instead of curry of course.

Mont Calzone pizza & pasta - Black Truffle pizza (2)

The Black Truffle pizza. As I’ve said time and again, anything that has an egg looking like that will get me weak in the knees. I was quite glad to be sitting closest to this pizza heh heh heh! Unfortunately, this isn’t the best version of black truffle pizza I’ve eaten. The texture of the pizza was pretty hard such that at one point when I was slicing it, the pizza slice nearly flew off my plate! Also, I could hardly detect the truffle flavour.

After the black truffle pizza, I had to rest a while so I didn’t try out the other dishes. They do look good I must say, especially the sambal marinara pasta, which must be quite unique!

Mont Calzone pizza & pasta - Smoked salmon pizza

Smoked Salmon Pizza

Mont Calzone pizza & pasta -Sambal marinara pasta

Sambal Marinara Pasta

Mont Calzone pizza & pasta - Carbonara

Pasta Carbonara

6th Stop : Mirchi – Taste of India

With renewed vigour, we moved on to Mirchi – Taste of India. Mirchi is owned by the Harry’s Group, and specialises in authentic Northern Indian cuisine, both vegetarian as well as non-vegetarian.

Mirchi - Tandoori platter (2)

We got to sample the Tandoori Non-Vegetarian Kebab Platter which comprises of an assortment of fish tikka, chicken tikka, lamb kebab and prawns spiced with tandoori masala. Of the 4 meat items, I am surprised to say that I actually liked the fish tikka the most! As you know I am so fussy with fish, but this fish here was tender to the bite and tasty! I would have gobbled it all up if I hadn’t had to save space for the other items. The prawns were quite good too. I liked the succulent texture and the spices. The chicken was so so. The lamb was not so good. It tasted dry and lacked flavour. I tried to enhance it by adding some mint sauce to it, but the improvement was only marginal.

Mirchi - Lassitude (Lassi with attitude on the left)

Not a fan of lassi so I shan’t comment further. We were offered some seed looking things that had a minty flavour. Apparently you eat this to cleanse your palate.

7th Stop : The Original Hock Lam Street Beef Kway Teow


Hock Lam street used to be where Funan Centre is now. Can you see the red fire station right in the middle of the picture? That fire station still stands along Hill street to this day, but sadly, Hock Lam street exists no more. In fact, before the Original Hock Lam Street stall was located in Hock Lam Street, 98 years ago it Tina Tan’s great granddad used to sell his delicious noodles on foot around Chinatown, carrying the heavy pots of soup on his back!

Hock Lam Beef - Tina Tan showing us how to prepare the noodles (3)

Think most people know of this famous Beef Kuay Teow place, especially if you’ve worked in the Shenton Way area. Did you know that it is now being run by the 4th generation? That’s Tina Tan, the 4th generation carrying on her family business. Several years ago, Tina Tan quit her $10k/month job just so that she could continue running the family business. That’s testament to how much love she has for the business, which must have been a huge part of her growing up years as well.

Hock Lam Beef - Original mixed beef kway teow with soup

We got to sample a smaller version of the Mixed Beef Kuay Teow with soup. I have to agree, the soup is damn flavourful! The soup is boiled for 24 hours, and the beef is hand sliced and not machine cut so that the fats are all adequately removed! The soup is therefore flavoured from the meats and not from the fats. Everything is done by them with the exception of the Kuay Teow, which is bought from a special supplier. I just love it when food is cooked the old fashioned way and with love. I don’t mind having to pay more if I know I’m getting quality and not something that is machine made and mass produced.

Hock Lam Beef - Mr Tan

Mr Anthony Tan, Tina’s father explaining the intricacies of his business.

8th Stop : Oni cupcakes

And finally, the last stop!!!

Oni cupcakes was set up in 2008 and offers cupcakes specially designed by in house bakers.

Oni cupcakes (3)

The pretty cupcakes elicited excited squeals from many of the bloggers. Don’t you agree they just look so cute?? I couldn’t decide which flavour to choose so eventually I took the chocolate one with the pink frosting. Unfortunately, I thought the cup cake was pretty average, bordering on dry to be frank. After that, I didn’t want to try anymore.

Oni cupcakes

I can’t get over the fact that they look so darn cute! Whoever Daniel and Jaslyn are, congratulations on your wedding! Maybe I should come back again for a second try.

The End!!!

AND AT LAST, we ended our culinary feast at Far East Square. Special thanks to the OMY team for putting this all together. I had a lot of fun sampling all the food and making friends with the other bloggers. It was definitely a well spent Saturday afternoon. Thanks OMY!

Now excuse me while I recuperate from a bulging tummy and from writing this long post!

Oh Please remember to vote for me at I’m picture number 5, aka 365days2play! You stand a chance to win $50 and you will help me to win $500!!!

KFC – Kentucky Fried Chicken

KFC Australia

I’ve tried KFC in a number of countries and I’ve always felt that the Singapore KFC restaurants serves the best tasting chicken. For one, I really love the Crispy KFC version, which apparently isn’t available worldwide. New Zealand only brings it out once in a while for promotion purposes. So I was quite surprised to find that Australia also offers Crispy chicken! The taste is also pretty comparable to Singapore’s KFC.

Interestingly, contrary to what we like to believe about KFC, it appears that they use hormone and steroid free fresh chicken! If you read the disclaimer on the KFC box, it sure sounds like KFC Australia uses quality unadulterated chicken. I don’t recall seeing these statements on the KFC Singapore packaging. Does this mean that the KFC chicken you get in Singapore is NOT hormone and steroid free? I think if KFC feels the pressure to provide hormone and steroid free chicken in Australia, we as consumers should start pressurising KFC Singapore to do the same.

Whatever the case, there’s no mention of the chickens being free-range, meaning these chickens are probably crammed into small cages their entire lives. If they’re luckier, they’re crammed into a large barn, which isn’t that much better either if you’ve watched Hugh’ Chicken Run.

But let’s face it, going free-range, hormone free and steroid free surely means increasing prices. The only reason why prices are even this low is because these tactics keep costs low! And this is not just an issue about KFC, in fact most hawker centres and restaurants in Singapore probably use the same type of chicken! But right is right and wrong is wrong. I would be most willing to pay a little more to ensure the health of the chickens as well as mine.

What about you?

KFC Australia (2)

Texas Chicken at Singapore Expo

Wowwee!!!!! Look at that! A whole year’s worth of Texas chicken FREE!!!! If only I had see this ad earlier, I might have gone down to the Expo to have a shot at it.


Last Sunday, the Straits Times had a short article on the opening of Texas Chicken at Singapore Expo. Apparently it used to be in Singapore and was located at Wisma Atria. A friend of mine told me he remembers eating at Texas Chicken in 1984! Why did these chain restaurants choose to pack up and leave so many years ago, and then make the come back again now? First it was Wendy’s, and now Texas Chicken, both of which I was too young to remember what they were like last time (hee hee hee).

IHOP WebsiteMy good blogger friend Tiny Island mentioned that Denny’s should come back to Singapore again. This I fully agree. I do remember Denny’s. There used to be one outlet at Marina Square I believe (near where Carl’s Junior is now). I don’t know if there were more outlets. I never did dine at Denny’s when it was in Singapore, my parents’ don’t believe in giving children junk food.  But I did try Denny’s in the US, and it was pretty good for the prices charged. I really hope to see Waffle HoWaffle House Websiteuse and IHOP International House of Pancakes in Singapore. I’d always go for the steak and eggs even at 2am at night.  Waffle House would always serve 2 pieces of sandwich toast with lot’s of butter. It was enough to chase any blues away.

Waffle House menu

Are we ready for such Americanised restaurants? I suppose we are more than ready when you look at the teens of today. Some young people I know feel shy to admit they like to eat rice!

And while we are on the topic of American food, one thing I would really like to see more often is biscuits and gravy. The American version of biscuits. Looks like a scone but more savoury. The only place I know you can get biscuits in Singapore is Popeyes. I tried the biscuits at Popeye’s once at the airport. Quite good, but the ones in the US were just a tad bit better! Even McDonalds served biscuits. We have McMuffins here, but in the USA, they also have McBiscuits where they replace the bun part with the biscuits! It was crumbly, buttery, savoury and so so delicious for breakfast. Does anyone know where else we can get biscuits in Singapore?

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