Monday, January 31, 2011

Yishun 848 Mei Ji Pai Dang 煮炒来咯

 Yishun 848 Mei Ji Pai Dang 煮炒来咯

A unexpected treat from my mother in law before we head down to yishun ntuc to grab some chinese new year stuff. We wanted to have dinner together and decided on this stall, saw a couple of poster on their recommendation but wasnt too keen in that. Instead we went for some usual ala carte dishes

First up was this beancurd in hot plate, the beancurd was actually crispy. Too crispy infact Seems like the chef over fried the beancurd. Though the gravvy was decent i felt that the beancurd taste just wasnt there, it was just too bland inside.

Star dish of the night if not for the fact that salted egg + prawns combo is just too hard to defeat. Ginger taste was fragrant, strong but not too overwhelming. Fish was smooth and tender, though my dinner companion had a small fish bone in one of the fish, cant really complain though its fish ultimately. 

Yam ring! My mother love this, i dont know why. Deep fried yam always feel very heaty to me, and this dish just isnt too my liking.

Star side dish of the night, a staple food as a side dish. Just normal sze char fried rice standard

Si ji dou, not exactly how i expected it to be honestly. I think they were using the wrong bean or something. Just didnt taste like the one i was expecting, not to mention the 'hei bi' minced prawn was a tad too salty.

Salted egg and prawn are 2 very normal decent ingredient but you put them together and you have one of the best combination. These are the kind of flavouring that i have to eat the whole prawn head altogether so there is no waste of the essence. Would prefer more salted egg though, the sauce was coated very evenly and shell may be cripsy but prawn itself was still firm and juicy. Not dry and struck to the shells.

Operating hours:

What do you think? Drop me a comment below 

Peach Garden @ 33 Lunar New Year Special 2011 发发发

An overdue reunion dinner, to much of my excitement and anticipation. 18 family members at sharing a meal, that is something we dont do very often.

Was glad to hear that this year dinner will be held @ the peach garden, the last time i tried their food @ Thomson plaza the bean curd with spinach gave me an orgasm.

Never been to OCBC building before and not too bad for a meal with a view, had the luxury of seeing both day and night view as we started the meal before 7 and ended around 930pm. Thinking back that was quite a long dinner. Usually only buffet takes more than 2 hours.

First up was the sharkfin soup, i am strongly against shark fin soup. The fins are basically tasteless and the crab meat actually taste better. Do try to choose something else rather than shark fin.

There is something with the freshness of Peach Garden fishes! We had the Lo Hei with salmon at the start of the dinner and i totally forgot to take a shot of it! My apologies.
The lo hei was decent, nothing really to shout about but the salmon was really really very good. The freshness was the first thing that stood out even when all those sauces. Same thing with this fish dish, the meat was so juicy and firm it actually had a spring like effect Q! Usually i am not a fish skin person but for this i totally wipe this dish clean. 

Satueed mushroom prawn, man i love prawns. This was the first time i was having a dish like this, peach garden never fail to surprise with new and innovative dishes. The only time you eat a prawn with bread is unless it is bread crumbs or its a sandwich prawn mayo. But with MANTOU? That is kind off unheard off.
The prawn and mantou was supposed to be eaten together but it was so tempting i thought of just having the prawn first. Bad move, this small prawn was spicy and salty on its own, the dish meant for it to have the mantou neutral the taste of the heavy seasoning. Once you put it together, it balanced out and supplyment the taste perfectly, you get the spicyness and saltyness of the prawn with the sweet and pleasant taste of the mantou

Vegetable of the night, a fat succulent mushroom scallop and preserved mussl wrapped in beancurd skin ladled with a thick broth. Every item in this gem was just enough for a single taste, scallop was nice and chewy. The mushroom totally got the flavour of the broth and it was very smooth and yummy, but i personally didnt really like the preserved mussel. It was kind of dry and salty in the middle, would had prefer it if it was fresh. And to think that the main ingredient of this dish was the mussel, a dish where the side dishes out taste the main.

Fried and crispy chicken with salt.
P.s go easy with the salt powder, i dipped too much and it salted the whole first mouth. Numbing my tongue in the process.
But soon was enjoing the crispyness of the skin and easy to peel chicken, juicy as it should. 

To be honest i dont really eat lak cheong (dried sausage ) nor glutenous rice, so not much to comment with regards to this dish.

First time sitting in a table for 18 pax, room certainly was spacious and all dishes divided and served which made the experience even better. Certainty a place for celebrations or entertainment. 

 65 Chulia Street #33-01 OCBC Centre 

Tel: +65 6535 7833 | Website
Opening Hours
Mon–Sat: 11.30am – 2.30pm, 6pm – 10pm Sun & PH: 10.30am – 3pm, 6pm – 10pm
What do you think? Drop me a comment below 

Thursday, January 27, 2011

The CNY Seasonal Food "Bak Gua"

Seasonal in the sense that no one really queue and buy when they are going at $35-$38 per KG but rather when there is a long queue and going at $45 and rising as CNY looms nearer.

Just a quick tip, if you are at the popular Bak Gua shop, namely the infamous Lim Chee Guan and the clementi one (Cant seem to recall the name at the moment but do drop me a note if you know which one i am talking about, the one facing POSB. 财好 is it?) and happen to see that there isnt any queue, thats because it has sold out and not because you got lucky  :(

Anyway to cut story short i have to get some bak gua for the mother in law and so we decided to get one which came highly recommended from my father in law.

Was the first time trying it and from the recommendation just know that it is a very old brand, i brought 3 packet of 500G to try it out and as gift.

1 packet for my own consumption :)


Say hello to the pork oil :D

Ta ta! The meat, ok i admit the pictures doesnt really compliment it as i only opened it a 2 days later after buying, should i have opened it earlier there was no chance it will last till the new year.

Top part slices was kinda shredded to my liking, remember those time when you just wanted a quick bite but not the whole piece? that was why bee cheng hiang came up with those little bite size vacuumed pack.

First bite tasted slightly dry, but after chewing for a while the flavour started coming out. Was not too sweet as compared to others where after one piece the side of your tongue start to feel the overdose of sweetness.
This bak gua is light but flavorful, i couldnt stop tearing of the sides as smaller size makes your feel like eating more?

Usually sliced bak gua are known to be hard and elderly teeth unfriendly, but this sliced pork didnt need much of a effort to consume. I heard stories of how big bak gua company deep fry in their factory before bring out to store to BBQ in front of customers, but eating this i could really feel that it is 100% BBQ.

Overall softness still below Lim Chee Guan which is my number 1 but definitely not too far behind, my first and most definite not last time eating this charred gem.

China Town Branch
233 New Bridge Road.
Tel: 6440 7817 
Fax: 6440 7900

Changi Branch
306 Changi Road,
Tel: 6440 7817 
Fax: 6440 7900

What do you think? Drop me a comment below 

Tuesday, January 25, 2011

Crystal Jade Bo Luo Pineapple Tarts

After reading a raving review from The newpaper  regarding Crystal jade pineapple tarts my mind could not stop thinking about it. 

Went over to AMK Hub and luckily they still had stock (Papers state that it was going to be to get if you haven book???)

Anyway enough said, brought a 8 piece petite box and sat down at their cafe outlet to try

This 8 mini golden tarts cost me $8.50, you could actually buy the nicer packaging for gift. Couldnt really remember the pricing but was definitely a better deal, i was more interested in trying out rather than deciding on gifts.

I always believe that the best way to really enjoy the tart was to eat it wholly so you can lock in the flavourfrom all direction without being too sweat on any sides, but this golden tart is surely bigger than it looks

This Yummy Chinese version of the tarts done up in the style of Hong Kong Bo Luo buns, with crispy top. The mini bun's crust is buttery and the pineapple filling smooth. I have always been a fan of their Bo luo buns as this is the closest you can get to something authentic in Hongkong.

Took a bite from it and the trademark sweetness of the crust started filling up your mouth, pastry wise was firm. Didnt crumble too fast as normal homemade tarts would, pineapple filling wise was decent. Nothing too much to my liking, i belong to the group who prefer my tarts to be richer than the fillings, too sweet to my liking.

Overall taste wise is good, adds a new twist of sweet crust to a buttery and firm tart.

Combining the trademark of the Bo Luo bun to our traditional peoples favourite Chinese new year goodie .

LocationsContact Information
Thomson Plaza #01-107Tel: 6458 2171 Fax: 6458 0738
AMK #B1-48Tel: 6753 3192 Fax: 6753 3192
IMM Building #01-83Tel: 6896 0377 Fax: 6896 0377
Ngee Ann City #B2-36Tel: 6733 3323 Fax: 6735 3078
Junction 8 Shopping Centre #B1-07Tel: 6255 0889 Fax: 6255 1210
Suntec City Mall #B1-013Tel: 6333 9915 Fax: 6333 9915
470 Toa Payoh Lorong 6 #01-70 Tel: 6397 2321 Fax: 6397 2335
Causeway Point #04-43Tel: 6893 0993 Fax: 6893 0993
Holland Village No. 2 Lor MambongTel: 6762 5372 Fax: 6762 5372
Bugis Junction 230 Victoria Street, #B1-04ATel: 6333 0198 Fax: 6333 0198
Changi Airport T3 65 Airport Boulevard Unit #B2-22, Singapore 819663Tel: 6242 9381 Fax: 6247 5039
Compass Point #01-04Tel: 6881 1882 Fax: 6881 1170
Yew Tee Point #B1-50Tel: 6634 5179
Operating hours 
Monday – Sunday
Changi Airport: 7am – 11pm
Toa Payoh: 9am – 10pm
Holland Village: 9am – 10pm
Rest of the outlets: 10am – 10pm

What do you think? Drop me a comment below 
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