Imperial Treasure Steamboat Restaurant reopens at TripleOne in June 2019 (it previously closed in 2016 due to the overhaul of the mall) with a spanking new space of 4,433 square feet complete with a large glass-fronted wine cellar at the entrance, two central dining rooms, semi-private dining booths and nine private dining rooms. Soup bases are prepared daily here and simmered to soul-soothing goodness. There are 10 to choose from and popular choices include the Shaoxing wine-laced Imperial Drunken Chicken Soup, Traditional Pork’s Bone Soup, and Authentic Pomfret Soup (advance order required). Top picks for a la carte orders include quality meats, such as Japanese Wagyu Beef and USA Sliced “Kurobuta” Pork Belly, and “live” seafood, such as Australian Lobster and Coral Trout. Alternatively, go for set menus (from $118 for two persons) to treat yourself to a sumptuous spread. Sets can include choice of one soup base, choice of two meats, choice of one type of noodles (namely egg noodles, hor fun and vermicelli), prawns and other seafood items, their signature handmade pork balls, assorted fried items and vegetables. Pair the ingredients with Imperial Treasure’s generous selection of condiments and sauces and whip up your own dipping sauces for a truly satisfying meal.
Imperial Treasure Steamboat Restaurant is located at TripleOne Somerset, #02-14/19, 111 Somerset Road, Singapore 238164, tel: 6235 3882.
After extensive renovations, Crystal Jade Palace at Ngee Ann City has re-opened its doors this June 2019 to present a new look and an inspired menu by Chef Martin Foo, Group Executive Chef of Crystal Jade Group. The group’s flagship fine dining restaurant now boasts a sophisticated space that includes a communal dining hall, an intimate tea room, an elegant courtyard area, and chic private dining rooms (one of which caters to up to 120 guests). Diners can expect an updated repertoire of familiar favourites such as dim sum and claypot dishes, as well as imaginative dishes such as Organic Crystal Ice Plant and Heirloom Tomato Salad with Jamon Iberico (Spanish cured ham), and Stir-fried Shredded Fish Maw with Shishito Peppers and Black Beans. Diners seeking a truly unique dining experience can opt for Chef Foo’s customised “omakase”-style menus where you leave the menu up to chef (Discovery 6-course at $138 per person and Extravagant 8-course at $188 per person), and you may be presented with creations such as the rich and comforting soup of Braised Fish Maw and Conpoy in ‘Tanfu’ Broth with Hokkaido Sea Urchin, or a decadent dish of Pan-seared foie gras paired with Roasted Black Truffle Duck.
391 Orchard Road, #04-19, Ngee Ann City. Tel: 6735-2388
For a bowl of robust, full-flavoured noodle soup, do check out the new noodle place Chuan Hung. Its Mian Yang-style thin rice noodle (Mian Yang is the second-biggest city in Sichuan) was chosen after months of relentless research and tastings in Sichuan. The silky smooth rice noodles are handmade by one selected artisan and customised down to the millimetre exclusively for Chuan Hung. The slurp-worthy rice noodles may be ordered with clear soup (pork bone-based) or red soup (hot and punchy with a housemade spice blend that includes Sichuan peppers, pickled chillies, and dried chillies), as well as the unique Sichuan mix of both red and clear soup. Alternatively, there is also a third broth option (our favourite): a deceptively mild-looking clear chicken-based soup that is spiked with Sichuan vine pepper and chilli padi for an addictive spicy, tongue-tingling numbness. Popular orders among diners include Braised Beef with Red Soup, Braised Pig Intestines with Red Soup and King Prawns with Vine Pepper Broth. For side dishes, do try the Fried Crispy Pig Intestines seasoned with soy sauce and spices, and stuffed with Japanese leeks and Braised Eggplant with bell pepper and green chillies. Barely three months old (they opened in May 2019) and they are already attracting quite a crowd, so do be prepared to wait, especially during weekday lunch.
Renowned Yunnan F&B chain from China, Yun Nans (known as “Yun Hai Yao” in China) opened its first overseas store in Jewel Changi Airport in April 2019, giving first-time diners a glimpse into the diverse world of Yunnan food. Start with an appetiser such as chilled rice noodles (made in Yunnan using spring water) tossed with a tangy peanut sesame sauce, then move on to the must-try signature Steam Pot Chicken Soup – the chicken, with no added water, is pressure-steamed for three hours (the steam enters a specially designed pot and eventually becomes soup). The resulting soup is clear, wholesome and delicate with pure flavours of chicken (a special breed of black feet chicken raised for 150 days in Malaysia is used). Chicken meat from the soup, which some diners tend to neglect, can then be enjoyed with bean sprouts and topped with spicy dressing so nothing goes to waste. Grilled Seabass with Lemongrass is another recommended dish. Whole seabass is butterflied, grilled over charcoal till fragrant and seasoned with a tongue-burning in-house spice mix. You may request for the spice mix to be served on the side if you don’t do too well with spicy. The Pork Collar with Pickled Chillies, with lean sliced pork swimming in a mouth-watering hot and sour broth (more sour than hot), is a highly addictive dish that we will order again. For dessert, the sweet but not cloying chilled Beancurd Pudding with Brown Sugar hits the right spot.
Yan’s Shanghai Private Dining, a charming restaurant located in Mandarin Gallery, is but a few months old but already garnering fans. Must-try dishes here include the Old Shanghai Smoked Fish, which is not smoked but marinated, deep-fried and dipped in a special sauce to bring out sweet-smokey flavours. Traditionally carp is used, but chefs here picked fleshier and largely boneless pieces of local fish instead. Crab Meat with Bean Curd, a golden stew of smooth, silky beancurd with crabmeat enriched with crab roe served still bubbling in individual mini shallow pots, is another winning dish (if it gets too cloying, adding a few drops of vinegar helps gives the dish a lift). Pickled cucumbers and Jiangnan crispy eel glazed with sugar and vinegar make pleasant starters, and classic favourites such as fork-tender braised pork belly served in a claypot, and noodles tossed in scallion oil, are also well executed and good for sharing. Come in larger groups (at least four people) so you can enjoy a variety of dishes.
Man Fu Yuan at the InterContinental Singapore, popular for its classic Cantonese dishes and delicacies, is now helmed by chef Aaron Tan, Executive Sous Chef at InterContinental Singapore. While Chef Tan, who started helming Man Fu Yuan earlier this year, may not look it, he has over 30 years of experience in the culinary and catering field (he started working in the kitchen when he was 12) and has developed a passion for Chinese gastronomy. This enthusiasm, coupled with a penchant for flavours that are hearty yet refined, is apparent in his new collection of 13 signatures. Starters such as the juicy Roma tomatoes stuffed with crab meat, salmon ikura with yuzu dressing that awakens the palate, while savoury dishes, such as the appetisingly fragrant chicken wings de-boned then stuffed with abalone, prawn paste and served in a sizzling hot stone pot, and deep-fried lobster with luscious Asian cream sauce and topped with delicate freshly fried thread-thin egg floss, invigorate the taste buds. Dessert-wise, if you are feeling indulgent, we would recommend the double-boiled premium bird’s nest nestled in almond cream and studded with preserved mandarin orange that, just a hint of acidity, gives the dish an unexpected brightness.
Zui Yu Xuan, the latest venture by Jumbo Group of Restaurants which opened May 2019, is an ode to classic Teochew cuisine. Tucked away in a two-storey heritage building complete with a charming courtyard, the restaurant, dressed in calming beige with a touch of maroon, exudes a sleek, elegant vibe that is perfect for entertaining guests and associates. Six private rooms on the second floor, complete with karaoke facilities, are available for those seeking more discreet options. Cuisine-wise, expect Teochew classics such as Cold Crab rich with creamy roe, a suitably tender Braised Duck with Beancurd, and gooey Teochew Oyster Omelette. If you love seafood, do consider the freshly sliced Geoduck Clam, blanched briefly in a comforting superior broth to retain its pleasant sweetness and light crunch. The Crispy Fried Sea Cucumber, served with shiitake mushroom and umami abalone sauce, has a lovely, if fleeting, crispiness (read: don’t wait too long to eat it) that melts away to tenderness and bounciness. For dessert, Teochew ‘Tau Suan’ with Gingko Nuts brightened with orange zest, and the smooth Yam Paste fragrant with shallot oil and topped with sweet pumpkin and gingko nuts are both must-tries.
130/131 Amoy Street (within Far East Square). Tel: 6788-3637.