Traditional Cantonese Cuisine at Moi Lum Restaurant

Mum was raving about Moi Lum Restaurant. a Chinatown Heritage Brand, which has been an institution since the 1920s, and she insisted that we had to try it. We reached the restaurant at 5.30pm when it opened for dinner and the crowd grew steadily till it was full by the time we left at 7pm.

Despite the fact that it is a traditional restaurant, each table comes with its own call button!

Majestic Roast Chicken ($16 for half a chicken). I must say that my family was very impressed by the chicken. In most cases when we order roast chicken, the chicken tends to be dry inside. However, this was crispy on the outside and amazingly tender and juicy on the inside.

Apparently their Crispy Prawn Paste Chicken is also very delicious and if you want the best of both worlds, the platter for both cooking styles costs $32. However, I felt that it would make more sense to order an individual serving of the Prawn Paste Chicken as the dish is priced at $14, which would make the total $30 if you ordered them separately.

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Dad’s Birthday at Ginzawa @Palais Renaissance

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Since dad has been cutting down on his intake of red meat, sis and I had to resort to bringing him to a place with his second greatest food love–chirashi don–for his birthday. Having researched on restaurants serving good chirashi don and striking off those we have tried, Ginzawa at Palais Renaissance Mall came highly recommended by my sis.

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Other than being known for the location of David Gan’s hair salon, Passion, I do not think many have ventured into the mall, seeing that there are bigger ones in town. At least it was the case for me. It was a weekend when we visited and the mall was rather vacant.

My family and I ordered from Ginzawa’s Set Lunch Menu, which came with a main course, miso soup, steamed egg and ice cream. Also, for an additional $5, we could add on either an order of salmon sashimi or a California roll.
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The chawanmushi (steamed egg) here is one of the better ones I have had. It came with more broth than other chawanmushis and the broth was slightly sweet (reminded us of teriyaki sauce). The egg itself was soft, silky and just melt-in-your-mouth. Two thumbs up!

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Mak’s Noodle Now Has A Second Branch at Westgate

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In addition to Mak’s Noodle’s flagship outlet at The Centrepoint, they have now opened another outlet in the west at Westgate. This noodles chain has been serving their legendary wonton noodles since 1920, and now with their second branch in Singapore, more people will get to try their dishes. Also, in order to main food standards, their ingredients are shipped directly from the branch in Central, Hong Kong.
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Tossed Noodle with Prawns & Dried Shrimp Roe ($16.20). I found this dish overpriced.

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Tossed Noodle with Beef Brisket ($9). Even with the added green chilli, it could not diminish the saltiness of the noodles. However, I loved the thin and springy texture of the noodles and felt that it would fare better in soup form.

The noodles at Mak’s Noodle come in both tossed and soup versions. The soup variety being slightly cheaper than the tossed ones, for example the Beef Brisket Noodle Soup costs $7.80 ($1.20 lesser than the dry one). That said, I felt that there is a wider range of choices in the Tossed Noodles section.

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I’m off to Japan and Taiwan!

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Hi guys! I am off to Japan and Taiwan for about three weeks. The areas I will be concentrating on are mainly Tokyo, Hokkaido and Taipei. I will blog about my trip only after I’m back (so that I can enjoy myself fully and experience these beautiful places). However, I hope that you will join me on my journey by following me on my Instagram account (@qiuuing) for up to date information.

By the way, my blog will still be up and running during this period of time as I have a few interesting posts scheduled for you while I am away. Have fun reading!

RAS Epicurean Star Award Gala Dinner 2015

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I attended RAS Epicurean Star Award Gala Dinner 2015 yesterday at the Fairmont Ballroom at Raffles City Convention Centre. It was a night celebrating the successes and achievements of more than 1,000 professionals of Singapore’s food and beverage industry.

This annual dinner was made more significant as it marked the 35th anniversary of the association. Also, with the new categories of awards added (Best New F&B Establishment, Best Buffet Caterer and Best Gastro-Pub), it made the total number of awards presented-21- the highest ever since the event was launched 10 years ago.

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My friends and I were fortunate to be seated right in front, getting all the live action first hand, instead of over a screen.
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The event was graced by Guest of Honour, NTUC Secretary-General, Mr. Chan Chun Sing, who was really friendly and even came over to our table to have a chat.

As we awaited the announcement of the results, we were kept both full and entertained by the eight-course dinner and performances.

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A New Range of Premium Flavoured Lattes at Haagen Dazs (Media Tasting)

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Haagen Dazs has recently launched a new line of premium flavoured lattes, crafted with premium Illy coffee and six of their iconic ice cream flavours: Vanilla, Cookies & Cream, Macadamia Nut, Green Tea, Strawberry and Chocolate. The lattes cost $6.80 each and customers can choose to have it hot or cold.

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Vanilla Latte. A latte made from a blend of Haagen Dazs’ signature Vanilla ice cream (with beans sourced specially from Madagascar) and premium Illy coffee. The taste of vanilla is true and the smooth and creamy flavour is highly discernible. It is fuller than other vanilla lattes at other coffee outlets because of the ice cream used.

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Hua Ting Steamboat: A New Addition to Claymore Connect (Media Tasting)

I posted about Mon Bijou, which is located at Claymore Connect, in August. The reason why I am bringing this up is because a new restaurant has opened its doors right next door and it is none other than Hua Ting Steamboat.

This Cantonese style steamboat is the sister restaurant to Orchard Hotel’s Hua Ting Restaurant. Over here, you can find traditional and nourishing soup bases and premium ingredients.

There is a wide variety of sauces for you to customise or choose from. As usual, I started mixing my own sauce with my favourite condiments like fried onions and chilli oil. However, after trying some of the pre-made sauces, I realised I should have just stuck to the belachan which was perfect as it is.

Ordering is conveniently done through an iPad. It is really to make your choices with the pictures for reference.

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