Category Archives: UOB

Bak Kwa from Lim Chee Guan

Lim Chee Guan
Main Branch:
203 New Bridge Road
Tel: 6227 8302
Outlet:
1 Park Road #01-25 People’s Park Complex
Tel: 6535 0927
Website: www.limcheeguan.com.sg (under construction)

If you want to eat bak kwa (barbequed pork), this would be THE place to go to.  If you don’t believe, try queuing for a packet of their bak kwa before Chinese New Year.  Be prepared to wait at least an hour before you can even place your order.

What I like about their bak kwa is that it’s made of minced pork, and not sliced pork.  Although many will argue that sliced pork is the most authentic bak kwa, I take into consideration my parents’ poor teeth when they try to bite into a piece of sliced pork bak kwa. 

Now, what I don’t like about their bak kwa here is that it tends to be a little bit sweeter than the Kim Hock Guan’s one.  Perhaps this helps to make the bak kwa last longer. 

What’s interesting here is that they bother to separate the non-spicy rou sui (mini bak kwa) from the chilli ones.  Most bak kwa stores I know don’t do that, so you get a true mix of everything including the beef ones.  So generally I don’t buy rou sui as mom does not take beef. 

Prices as at 20 January 2008 go for:- S$12 for 300g of non-chilli mini bak kwa, S$28 for 600g of non-chilli minced pork bak kwa and S$29 for chilli minced pork bak kwa.  Be warned – prices here do go up as it draws closer to Chinese New Year.

  • If you pay using your UOB credit card, you get a complimentary voucher for a 150g pack of fish or chicken floss with every S$300 spent.  Valid from 8 January to 21 February 2008.
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Gelatissimo

Tiramisu from Gelatissimo
Gelatissimo
1 Scotts Road #01-01
Shaw Centre
Tel: 6736 1618
Opening Hours: 11am to 10pm, daily

I’ve walked past this ice cream outlet lots of times and have always been tempted by the sight of their numerous ice cream.

Finally I took the plunge and had a single scoop of tiramisu for S$4.30 with my bf. The single scoop was quite big and indeed value for money in that sense.  BUT! The ice cream was definitely too sweet for my tastebuds.

Service here is excellent! They let us stay way past their closing time; I think the company’s policy here is not to chase the customers away.

  • If you pay using your UOB credit card, you get 10% off all gelato products.  Valid until 31 December 2008.

Inle Myanmar Restaurant

Inle Myanmar Restaurant Pickled Tea Leaves Salad Golden Century Egg Salad
Inle Myanmar Restaurant
#B1-07B Peninsular Plaza
Tel: 6333 5438
Website: http://www.inlemyanmar.com.sg/
Opening Hours: 11am to 10pm, daily

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.

  • If you pay using UOB Credit Card, with a minimum spending of S$30, you get 10% off your food bill.  AND if it’s your birthday month, present your I/C and get a complimentary dessert on the house.
Note: This review was extracted from StreetDirectory.com.
Post-Makan Note:

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.

Zui Fairprice Live Seafood Restaurant

Zui Fairprice Restaurant
Zui Fairprice Live Seafood Restaurant
220 Upper Thomson Road
Tel: 6455-2033
Opening Hours: 11am to 2.30pm, 5.30 to 11pm

IF YOU are wondering if the Zui Fairprice restaurant in Upper Thomson Road is owned by the well-known home-grown supermarket chain, it isn’t. Instead, it is part of a restaurant chain from Hong Kong, where there are two outlets.

One wonders, though, if the eatery is getting away with using the Fairprice name here because it at least lives up to it. Prices are indeed fair.  If you do not order any live fish, you can easily have a full meal for $20 per person.

And even if you do, at $15 for a red snapper to $38 for a red grouper, you will probably just pay an extra $10 per head.

The restaurant does not have a service charge. And if you can produce a parking receipt from the Sin Ming Plaza public carpark across the road, you will get your $2 fee refunded.

If the restaurant’s prices are fair, does the food leave you intoxicated as the ‘zui’ – the hanyu pinyin word for drunk – in its name implies?

I did detect some inconsistencies in my two visits there, but nothing was bad enough to warrant a complaint.

One of the restaurant’s bestsellers is the ‘san ba’ salted chicken ($11 for half a bird). ‘San ba’ is the Mandarin term for free-range, and the chicken meat here was certainly tastier than the common supermarket variety.

I ordered the dish on both visits and enjoyed it both times, though it was slightly saltier the second time. Dipped in either a herb-infused sauce or a ginger-scallion sauce, the tender meat was delectable.

Another dish, crispy deep-fried pork intestine in Hong Kong style ($11.80), was better on the second visit. It was less crispy the first time, and a bit chewy as a result.

The restaurant offers a few claypot stews, which are perfect for rainy days like those we have been experiencing lately.

I enjoyed the braised mutton brisket with mushrooms and bamboo shoots ($20), which was cooked Cantonese style, with a tasty gravy that went wondrously well with steamed rice. The meat was tender enough to come off the bone, though I would have liked it to be just a bit more tender still.

For the second visit, I chose a stewed beef brisket in claypot ($10.80), which was more tender. Though rather lacking in the dimension of its flavours, it was still an above-average dish.

One dish, however, tasted equally good on both visits. The steamed live prawns with garlic sauce ($13.80) were meaty, and the sweetness of the shellfish was enhanced by the aromatic minced garlic and light soya sauce.

The restaurant serves some dim sum for lunch, with common items such as steamed pork dumpling with crab eggs and steamed crystal fresh prawn dumpling (both $2.90 a steamer). But these turned out to be pedestrian and paled beside the main dishes.

What surprised me, however, was the ‘Kejia’ style crispy deep-fried spring roll ($9.80). It was stuffed with ingredients such as sliced pig liver, pork, mushroom and glass noodles, among others, and deep-fried in a batter. The result was super crispy and much tastier than the common Cantonese spring roll, which is filled with vegetables.

Zui is not a fancy restaurant, but if you are looking for simple, good food at, yes, fair prices, look no further.

  • If you pay using your UOB credit card, you receive a S$10 voucher with a minimum spending of S$50.
Note: This review was extracted from ST Foodies Club.

Pashmak from Jones the Grocer

Pashmak

Jones the Grocer 
Blk 9 Dempsey Road #01-12
Tel: 6476 1512
Opening Hours: 9.30am to 6pm, Mon; 9.30am to 11pm, Tue to Sun

I was telling a friend about pashmak, or Persian cotton candy, and you should’ve seen his face when I said it was like eating cat fur.

Well it is. This fairy floss, made of spun sugar, looks like it belongs to a Persian kitty. Although, once you pull out tufts of it, it starts to look more like cotton candy.

But it tastes much better. Instead of dissolving into one-note sugariness, the pink pashmak from Jones The Grocer evaporates on the tongue, leaving the scent of roses behind. The pale green pistachio flavoured one is more subtle.

Eat them out of the bag or pull out tufts of them to decorate desserts. But whatever you do, reseal very tightly after opening because like regular cotton candy, they wilt in humidity.

Cost is S$18.50 for a 200g bag.

  • If you pay using your UOB credit card, you get 10% for in-store purchase.  Valid until 31 December 2008.
Note: This review was extracted from ST Foodies Club.

Jerry’s Grill

Deep Fried Mushrooms Escargots Buffalo Wings 
Jerry’s BBQ & Grill
277 Jalan Kayu
Tel: 6484 0151
92 Club Street
Tel: 6323 4550
#01-01 Tanglin Shopping Centre
Tel: 6235 1720
Website: http://www.jerrybbq.com.sg/index.htm

Being an American style eatery the portions are of course huge and will require a good digesting session with their full bar, which serves happy hour Tiger drafts at just 5 bucks and Margarita for $8.95. They also serve beer from Belgium, Germany, the US and England among others, and have a large hand picked wine selection. That said, its the food you are really here for isn’t it.

As an American I am reasonably suspicious of attempts to recreate the authentic food experiences of my country, so my surprise was palpable when the meat on my humongous slab of pork ribs just fell right off the bone as advertised. I thought that was it, I’m in heaven and I really don’t need to go on, but the hits kept coming.

The 22-ingredient authentic barbecue sauce was intriguing, the USDA choice filet mignon was cooked just right and cut like butter, and the various sides dishes were all fresh and filling. From the chunky Mashed potatoes (more gravy please), to the clam chowder served in a hollowed out French bread which you can dunk and devour.The California Health salad was also a delicious treat containing beans, chickpeas, jalapeños, oranges, corn, carrots, cherry tomatoes, peppers, lettuce all in a vinaigrette, healthy indeed. Jerry’s also features a mix and match surf and turf menu starting from $20.95 where you can choose crayfish, salmon, or Jumbo prawns, and match them with either a sirloin steak, t-bone, lamb or the aforementioned baby back ribs. All the main courses give you a crack at their all you can eat salad bar. This sounds like a great place to do a thanksgiving dinner but you should probably reserve it ASAP. Although their barbecue sauce is tangy and delicious they also have some other varieties to burn your face off.

I had no trouble with the intensifier, moderately fiery, but the Chef’s Challenge was just that. It just creeps up until the staff laughs at your watering eyes. In fact the challenge actually exists, and calls for eating 8 of these infernal wings without drinking any water. If you can do it, then the wings are FREE! Although confident I could do it, I didn’t want to try that day. The first 3 went down ok.

If you can still handle anymore nibbling their homemade tiramisu is most excellent, fresh is so much better than those terrible prefabricated tiramisu you find in most restaurants, its more like a cocktail. The Chocolate Fondant was a rich and smooth bit of heaven too. They also sell a variety of pastas and burgers but the ribs are really to die for and shouldn’t be missed.

Prices are reasonable considering the portions and you can eat quite well for under $25, or just come and check out their $13 dollar lunch specials to get your taste buds acclimated.

The latest branch of Jerry’s is located on Tanglin road right off Orchard near the former Manchester United store. There are a lot of steak chains around there so make the effort and try an authentic Steak and barbecue before they put you on the assembly line too!

  • If you pay using your UOB credit card, you get 20% off ala-carte food bill with a minimum spending of S$60.00.
Note:  The food review was taken from Think Magazine. What intrigued me about this place was that it served escargots and tiramisu and yet it is an American food outlet. Hmm… we’ll see. 🙂 By the way, they also do delivery.  Check their website for more information.

Mooncakes With A Twist

Wah Lok Cantonese Restaurant
Carlton Hotel
76 Bras Basah Road
Tel: 6349 1292
Website: http://www.carltonhotel.sg/promotions.php

Fancy non-traditional mooncakes with durian, tiramisu or even rum and raisin? Wait no more! Head on down to Wah Lok Cantonese Restaurant or simply fax the Wah Lok Order Form attached here.

Post-Makan Notes:

I finally got to try the mooncakes from Wah Lok.  I ordered the rum & raisin ones coz those are my favourites but I felt cheated.  Why? Coz I thought the rum & raisin ones meant that the lotus paste would be rum & raisin flavoured instead of the usual paste.  Instead, what I got was a small rum & raisin chocolate inside a normal snow skin mooncake with the usual lotus paste.

UOB credit card holders get 15% discount from 26 August to 14 September 2008.