Saw the review in The New Paper on 18 March 2009 (http://newpaper.asia1.com.sg/guide/story/0,4136,196163,00.html).
Am “beo-ing” this place, so will put up my own review when I finally get there.
Saw the review in The New Paper on 18 March 2009 (http://newpaper.asia1.com.sg/guide/story/0,4136,196163,00.html).
Am “beo-ing” this place, so will put up my own review when I finally get there.
If you want to eat cheap and good duck, be sure to visit this place. Nowhere else I think you can get a whole roasted duck for S$16!
The thing is this is a wholesaler, which means you can’t order duck rice to go and no half ducks for sale please.
I also love their “char siew” (roasted pork) and “xiu yok” (roasted 3-layer fat pork). Not sure how much they charge (as I always get my dad to buy). But being a huge “char siew” fan, this one gets my thumbs up everytime I eat.
I will try to get you pictures of the duck & char siew before we hungrily attack them next time. 🙂
We first visited Jones the Grocer a few months back but as it was after our dinner, we had a walk about the store just to see the range of products that they had.
We loved what we saw, so bf and I went to Jones the Grocer on 16 Apr 2008 to have dinner. Now, my 1st gripe of the evening started. Not so much their fault I guess since they do not know if I’m a grocery shopper or diner. But the waiters at the front door could at least be friendlier. I had to approach them to ask for a table for 2 and they just told me that it was free-seating. It being a Wednesday evening, there wasn’t much of a crowd, so we managed to get a nice table to ourselves.
Then my 2nd gripe began. The menu was not as extensive as we expected it to be. Given its wide range of pastas, sauces, herbs and all, we expected the menu to be wow! Instead, they had about only 8 main dishes on the menu, out of which 2 were pastas. And mind you, Jones the Grocer does not handle special requests. For example, we wanted aglio olio (something which we thought would have been easily done since they had all the raw ingredients there) but the answer was “sorry, we can’t do that for you. There are only 2 pasta dishes on the menu.” Then I didn’t want peas on my pork sausages and the answer was again “sorry ma’am, we can’t separate the peas.” Geez!
In the end, we finally settled on our order and we had pork sauages with mashed potato, peas and onions in caramelized gravy (S$21.50), tapas stilton blue cheese & tea soaked figs (S$9.50), tapas baked mushrooms with rocket salad (S$7.00), tiramisu (S$8.50), 1 glass of Pegasus Finale (S$12.00) and 1 bottle of Little Creatures Rogers beer (S$10.00).
Don’t ever order the pork sausages unless you like boiled pork sauages which has a strong taste of pig liver and an unnatural sourish taste (something like spoilt food) in it. It would have probably tasted better if it’s sliced and then char-grilled with stronger sauce to mask the liver taste. Definitely a please do not ever try!
The tapas stilton blue cheese & tea soaked figs was a much better choice. It was my first time tasting blue cheese and I must say I enjoyed it immensely. The cheese was saltish and you can actually taste a hint of a flavour that’s something like yeast. Very smooth and creamy and the cheese taste isn’t that overpowering. BUT the cheese didn’t go too well with the biscuits we were served (can’t remember which type of biscuits it was). Could have done better with crispbread instead. It was also my first time tasting tea soaked figs – you can’t taste the tea in the figs but what you get are soft figs. Still, this dish is definitely much better than the pork sauages.
The tapas baked portebello mushrooms with rocket salad was another disappointment. I don’t think the mushrooms were baked but boiled. They even boiled the rocket salad which really spoilt the taste. Am not too sure what type of cheese they put on top of the mushrooms but it was certainly bland and did nothing much to enhance the flavour of this dish. The only thing I loved about this dish was that you could smell the portebello mushrooms as the dish was being served.
The tiramisu was again another disappointment. We were served tiramisu cake not the tiramisu dessert. Too much cream and too little rum in this cake made it a huge disappointment. I was so looking forward to having a good tiramisu dessert.
The glass of Pegasus Bay Finale was a delight for me. I love dessert wines and this one didn’t disappoint me. This wine came from New Zealand and it has a golden hue with hints of dried apricots, peaches, honey, scorched almonds and an aroma of beeswax. Overall, a sweet and rich wine.
The bottle of Little Creatures: Rogers beer is a smooth drinking amber ale with an interesting mix of malts. An Australian beer with a very strong taste of something like saffron. Very different from the local beers that we’re used.
Service is not attentive at all; we were given a single glass of plain water when we first sat down. No refill of the water glass at all even though the crowd was very sparse. True, we did call the waitress a few times to place different orders but not once, did she top up our water glass. Used cutleries were cleared pretty fast but as we had ordered more dishes, no replacement of the earlier cutleries were given and we had to take them from the seats beside us.
Overall, bad experience at Jones the Grocer. I don’t think I’ll attempt another trip back to eat here, and if you must, I would recommend having a go at the tapas (although it’s a hit or miss) or having the cheese platter (S$19.50). Choose from a list of Australian or New Zealand wines with a sprinkle of French wine. I think we’ll be better off buying the premium raw ingredients from here and then troop off home to cook.
The name “Le Chasseur” brings to mind either French or Italian food but alas, you would be so disappointed when you realize it serves just home-cooked Chinese food (家常菜).
My family and I went to this place on 4 March 2008 during lunch. We tried the pig’s trotters in vinegar (dad’s favourite dish), stewed bitter gourd and the you tiao with sotong yesterday. We also ordered 3 drinks and 3 bowls of rice to go with our meal and it costs us S$21.50.
All dishes served at this eating place are in 1 standard size and the restaurant claims to have no MSG (Monosodium glutamate), no GST and no service charge.
Dad said the pig’s trotters is not bad (although it’s not as good as Mum’s). I am not a pig’s trotters fan, so I just basically go for the sauce. The sauce is sourish enough (sour taste came from the vinegar) but I feel that it should be spicier (spicy taste should come from ginger and not chilli) to give it that oomph, so lacking in this dish. This dish came with quite a few chopped up pieces of pig’s trotters in a claypot and cost S$7.50.
The stewed bitter gourd costs us S$5.00 and came in a small bowl. Portion was miserably little for 3 persons; but it should be ideal if you’re ordering for 1. Taste-wise – the bitter gourd is soft but otherwise quite bland; no bitter taste of the bittergourd.
Next, the you tiao (fried Chinese Crullers) with sotong (squid) – please, save your money for another dish. This dish came out a bit cold. Not only that, the you tiao was not crunchy and the sotong tasted bad. Thumbs down for this dish!
I ordered luo han guo (a kind of fruit – medicinal in nature) drink. I don’t know if this drink is home made – but I’m guessing it should be because it is not sweet at all. In fact, it was a bit bitter to the taste. I guess all stuff that are good for your body always never tasted good. The only good thing that we enjoyed for this lunch is the pig’s trotters.
Next time we’re here, we’ll just stick to the pig’s trotters. Overall prices at this eating place is a bit on the higher side – S$5 for hor fun/mee goreng, which I can easily get at S$3 elsewhere. I also spotted a S$20 duck with salted veg soup! Even egg omelette with tomato will set you back S$5.
Taste-wise, they do not add MSG but I think the GST and service charges have already been included in the prices.
Bf and I went for our romantic Valentine’s Day at the most unromantic venue… Lau Pa Sat! The first time when I heard we’re having dinner at Lau Pa Sat on V-day, the first thing that came to my mind was “We’re having satay there?” Hehe… before you really dismiss it off as an unromantic venue or think that we’re eating satay, think again! We had it at a very cosy restaurant called Etna Restaurant & Pizzeria.
This restaurant was recommended to Bf by his colleague (an Italian no less), so I told him that food should be quite good there if his colleague says it’s nice.
They had a set dinner for V-day which we had a look-through before we went to the restaurant. However, after arriving at the restaurant, we were informed that we could also order a-la-carte if we wanted to. Going through the menu and calculating the costs, we decided that we were better off eating a-la-carte since we are both small eaters. What we ordered for sharing was the Salad Rugola (S$18), Tag. Nero Seppia (S$22) (squid-ink pasta), Grigliata Carne (mixed grill) (S$32), 2 glasses of Prosecco (S$18) and 1 San Pellegrino (sparkling mineral water) (S$6). Our total bill came up to S$113 for everything.
We were also served an entree of cured meat, cheese, salami and bread sticks (complimentary). Food came quickly and service was great!
The Salad Rugola (rugola is also known as rocket salad) was served with thin slices of parmesan cheese and a good dash of balsamic dressing. The cheese was not overpowering and the balsamic dressing tasted great on the palate. Overall, a good choice for a starter.
Then we had the Tag. Nero Seppia – better known as squid ink pasta to the uninitiated. If you’re thinking squid ink as yucks, think again! I don’t know what other herbs or spices they added to the pasta and squid ink but it was very flavorful. Within the pasta, you could also find pieces of prawns and squid. Be careful when you have this dish – squid ink does not come off your clothes and if you get it on your skin, it will be there for quite a while.
Then we were served the Grigliata Carne – mixed grill. Since the dish came with a piece of lamb, pork, chicken and beef, we specially asked for no beef and the waitress suggested that we replaced that with another piece of pork or chicken. Good service in the sense that they asked us our preference rather than just simply dumping another piece of meat to replace the beef. So we asked for chicken. Our verdict? The chicken breast was nice – a bit on the dry side though. Pork was overcooked and it was placed under the piece of lamb, so some of the lamb’s juice went into the pork. Overall, not that nice except for the lamb which bf said was excellent. Unfortunately we did not have much space for desserts.
Overall, lovely dinner in a romantic setting (despite it being in Lau Pa Sat). Service is attentive without being intrusive and friendly (they kept pouring us our Pellegrino when the glass is half full). Value is good giving the quality of the food we had. It’s better to stick to the pasta and skip the mixed grill. Don’t worry if you are not familiar with the Italian names of the food – they have English description of the food underneath the names. If you are still not sure, you can always consult the friendly waitress/waiter there. And yes, we will definitely be back there again.
My bf and I had dinner here on 5 December 2007. We were attracted by the beautiful dessert shaped like a bear (see last picture above) that I simply wanted to try. However, when we went up to the restaurant, I was a bit disappointed to see that the beautiful dessert wasn’t on the menu. I guessed it was only for lunch. 😦
Nonetheless, we ordered our food after mulling over the menu for quite some time. So many food, so small stomach! Finally, we ordered the mixed vegetables in claypot (see picture 1 above), fried rice served in bamboo (see picture 2 above), fried chicken with fried garlic topping (see picture 3 above), boiled live prawns (min. 300g) (see picture 4 above).
Mixed vegetables was served in a claypot as you can see. And it came with tang hoon (glass noodles) and assorted vegetables like cabbage, carrots, corn, etc. Quite soupy so you can order it like a soup dish.
The fried rice served in bamboo is not the usual fried rice with char siew and peas. This one is first fried with dried shrimps (hae bee) and then put in the bamboo to keep it warm. Quite yummy!
Next dish was the fried chicken topped with fried garlic. I loved this dish very much as the chicken skin was crispy and the fried garlic gave it a very nice flavour. Excellent!
My bf’s favourite dish would of course be the boiled live prawns. Although the prawns were merely boiled, the freshness of the prawns was enough to make this dish taste great!
At the end of your meal, you would be given 1 complimentary seasame ball for each customer. Luckily, we cancelled our order for our dessert.
We were both too stuffed at the end of our meal. Considering the 4 dishes we ordered, we paid less than S$100 for everything. Quality was good and service was attentive and excellent (they cleared our dishes whenever needed and topped up our water without us asking; we were also given 8 cups of Chinese tea (I think it was tie guan ying)- 4 before meal and 4 after meal). Thumbs up!
Peninsula Plaza, fondly hailed as Singapore’s ‘Burmese Mall’, houses not only little Myanmar stores but hides a serene Myanmar restaurant in its basement. Away from the prying eyes and heavy traffic of North Bridge Road, Inle Myanmar Restaurant is a 4-years old haven for the sizeable Myanmar community who misses home. From the ambience to the menu, Inle moulds a miniature Myanmar right in the heart of Singapore.
An appetiser of Pickled Tea Leaves Salad ($4) (see picture above) and hot Myanmar tea ($0.50) will be an excellent foray into Myanmar cuisine – a scintillating blend of sweet, sour and spicy. Myanmar tea leaves are preserved in oil and served with savoury nuts, white sesame seeds, dried shrimp, tomato slices, cabbage shreds, fresh Thai chilli and a special dressing in a salad that bursts forth with distinctively strong flavours. Pickled tea leaves are overwhelmingly salty at first taste, but become interestingly, tasty and addictive when paired with extremely crunchy nuts. The fragrance of tea leaves and sesame lingers on in your mouth until you take a draught from the steaming cup of hot Myanmar tea. Made from tea leaves roasted with rice, this drink imparts a light aroma of glutinous rice and cleanses your tongue of the salad’s taste, preparing it for the next mouthful of pickled tea leaves.
As savoury as the pickled tea leaves salad may be, you will do better with Inle’s signature Golden Century Egg Salad ($4.50) (see picture above) if you fancy sour dressings. Instead of the usual ominously black eggs we see in Chinese cuisine, Myanmar’s version surprises with a resplendent golden hue. Served with a surprisingly sour and spicy dressing, the golden century egg tastes less pungent than its ebony comrade. Wash down the starters with a glass of Inle’s fresh Tamarind Juice ($2.50), a mildly sweet drink that hides an underlying sour tinge – a guaranteed thirst quencher.
One should not miss the Moun Hin Ga ($5.50). This traditional Myanmar dish of rice noodles in fish gravy is as representative of Myanmar cuisine as laksa is of Singapore fare. Featuring the peculiar banana tree stem, this dish includes boiling tough banana tree stems slices for a full hour till it is soft and textured to the tongue. Rice noodles are heavy-laden with the goodness of the fish gravy that looks spicier than it really is, and reminiscent of Penang laksa . Inle recommends a side of Fried Gourd ($4.50) to further savour the tantalising fish gravy. Golden fried fritters hide a refreshing, green strip of marrow-long gourd, more commonly known as bu gyaw in Myanmar, complementing the fish gravy well.
Alternatively, the Fried Myanmar Tofu ($4.50) is ideal for an oily indulgence. Served with a tamarind dipping, the fried tofu triangles must be savoured hot to taste the contrast between the lightly fried skin and the creamy tofu goodness on the inside. Once you leave them to cool off, the tofu tastes bland and rather akin to sodden cotton wool. The world of difference in taste is determined within minutes, so this side should be more suited for a larger gathering (4 to 6 persons) where the otherwise delicious tofu triangles can be snapped up in a flash.
If you are someone who abhor anything fishy, the fish gravy is likely out of question for you, but settle for the Oun Nau Khau Hswe ($5.50), Inle’s curry noodles with chicken, which strangely tasted like a typical local curry chicken noodle. The yellow noodles are well-flavoured with the thick, aromatic curry gravy that tastes slightly sweet with only the slightest hint of spiciness. The chicken was, however, disappointingly drier than expected.
Forgo the chicken and enjoy the full curry goodness with Inle’s Myanmar Style Curry Pork ($5.50). Chunks of luscious pork, lined with fatty bits, are served in a dry curry that is made without the sinful coconut milk. As fat as the pork may be, the meat is well stewed and carries a full-bodied spice aroma of this lip-smacking curry.
A typical meal at Inle can be very filling but one must not leave without tasting the Hpa Lu Da . Seek solace in the comfort of vanilla ice cream, grass jelly, agar agar, sago, atap seeds, nata de coco and egg pudding in this all-time favourite Myanmar dessert. Inle hand-makes their egg pudding, a highly popular item on their menu, which carries custard-like taste with a firm texture.
Their full menu can be seen from their website.
I visited this place with my family on 6 Dec 2007. We ordered various dishes and mango salad was one of them. If you’re really fond of Thai mango salad like we do, don’t ever order this dish as the Myanmar’s version is made up of soft mango instead of the crunchy ones we’re used to in Thai mango salad.
The curry chicken set was interesting. The curry is more like our rendang instead of the local curry dish that we’re used to. This dish is also much oilier than our rendang.
A set meal consisting of curry chicken, rice, a small bowl of soup costs less than S$7. Add another S$1.50 if you’re ordering the set for a drink, else it’ll cost something like S$3.
They also have a dessert resembling our chendol except that it doesn’t have gula melaka and comes with 4 tiny pieces of bread.
Overall, food was nice; except that it’s oilier and dessert is sweeter than what I would like it to be.
Our Makansutra Seetoh visited this place in an episode that was aired on Channel 5 on 13 November 2007.
With a name like Stewhaus, of course you should expect the house specialties to be stew! A must try dish is the Hungarian Goulash Stew (S$14.80).
Service here is good and friendly. And prices are really reasonable here. Apparently the food served here is healthy – less salt, less fried stuff, etc.
So what are you waiting for? Head on down to Stewhaus today!
The succulent ribs come in a superb garlicky and light peppery soup simmered with pork bones for six hours. Service is extremely good. When a baby sitting at a nearby table soiled her hands, someone instantly came round with a box of tissue paper. The huge coffeeshop is packed during peak hours.
I also like the peanuts here. It is braised till it is soft and sweet but the skin is still intact. Another dish that is quite unique here is the fish soup, which is essentially sliced striped “snake head” fish in bak kut teh soup. Though it is made from the same soup stock, the soup takes on a new character from the taste of the fish. The fish is very fresh (what else can you expect from a Teochew Ah Hia?) and it’s a good alternative if you want to cut down on your cholesterol intake.
Just what is so special about bak kut teh that politicians court potential embarrassment just to get a taste of it at this stall? This is the BKT stall which turned down Mr Donald Tsang’s request for a bowl of the fragrant soup. Another local satirical site claims it kicked out Mr Thaksin Shinawatra after a disagreement over a bowl of innards…
The soup was a peppery blast – typical of Teochew-style bak kut teh. Robust and spicy, it is guaranteed to clear your sinuses (if it doesn’t, please see your doctor!). The garlic and pepper residue at the bottom of each bowl is evidence of how long the stuff has been boiled. Unfortunately, I did not manage to order the prime ribs that day and we ended up having off cuts, so the meat was a bit dry. I think the prime ribs would have been better.
Anyway, I can’t understand why Mr Thaksin would come here for Ter Kah (braised pig trotters) because the ones I had in Thailand were so much better. The pig trotters here was not as soft as I expected it to be. It could be that this was a new batch and did not spend enough time in the braising sauce.
Finally! I managed to make my way here to taste the bak kut teh (BKT). Each small bowl of BKT (this shop only has 1 standard size of BKT) costs S$5.50 and has 3 pork ribs plus soup . A small bowl of rice goes for S$0.50.
The soup is not as peppery as I expected it to be; not that spicy that it clears your sinus but peppery enough so you can taste it in the soup.
Maybe I went there too early (I was there at 8am) so the pork ribs weren’t the kind that slides off the bones type. I would much prefer those…. if you don’t want the fat pork ribs, please let them know while ordering. I didn’t and they gave me the fatty ones, which are not my favourites.
What impresses me most about this place is that the “waiter” taking your order does so by using a palm. Damn cool for a BKT place!
Parking here is a nightmare if you drive. If you can’t park at any of the lots along the road, turn into Kent Road and park at the car park behind Blk 52.