Indulge bountiful feasts at The Carvery @ Park Hotel Alexandra

Author: Alexius Chua

If you want to pig out, you can consider doing so at The Carvery, Park Hotel Alexandra. This popular buffet restaurant celebrates the lunar new year with an abundant array of mouth-watering meats, seafood, sweets and treats that are worth every calorie. There’s also a chance to win a weekend stay at the hotel!

parkhotel

I like my yusheng to have bursts of citrusy sweetness – bonus if its healthy – instead of being blanketed in sugar. The Carvery Golden Eight Treasure Yusheng with Cured Trout and Abalone ($68+) suits my palate perfectly. The combination of shredded vegetables, candied walnuts, fruits and generous topping of cured trout and abalone, all brought together with a slightly tart white balsamic and peach dressing.

parkhotel

Following the tradition of abundant feasting, The Carvery has lined up auspicious marquee highlights of the signature roasts. From chicken, pork, lamb and beef – all these premium meat cuts are served at the carving station right smack in front of the entrance so you won’t missed it.
Using only top quality Australian prime rib further dry-aged with Himalayan salt to concentrate the flavour before slow roasting, the Angus Beef Prime Ribs (weekends only) is the piece de resistance at The Carvery. You just cannot go without trying it!

parkhotel

The signature ones for this CNY includes the Pork Porchetta with Mushroom and Chestnut Stuffing, which is the Chinese Roast Pork made from Prime Grade pork belly with satisfying crunchy crackling skin, and the Spit-Roasted Char Siew Chicken. The bird possesses that sweet, savoury richness which probably came from Chef Ian Hioe’s own seasoning mix of hoisin, superior cooking wine and other condiments.

parkhotel

Of course, you get to enjoy the all-time delectable like the salad and dessert spread, western and Chinese stations, with some given a festive twist. So if you came with a family everyone will surely will have their favourites!

parkhotel

Here’s a bonus for those who dined during the first 3 days of the lunar new year (24 to 27 Jan 2020), will receive a complimentary ‘Golden Prosperity’ Welcome cocktail, and a Lunar New Year Lucky Bag containing a pair of mandarin oranges and a pack of Park Hotel Group angpows. Also, they will be entered into the hotel’s Lunar New Year Grand Draw to win a 2D1N Weekend stay at Park Hotel Alexandra*.
For those born in the lucky year of the Rat (those born in 1924, 1936, 1948, 1960, 1972, 1984, 1996 and 2008), The Carvery will also be giving away complimentary dining vouchers as well.

The Carvery at Park Hotel Alexandra
323 Alexandra Road, Singapore 159972
Telephone : +65 6828 8888
Facebook: https://www.facebook.com/ParkHotelAlexandra/
Check out the CNY Festive Dining schedule and pricing here – https://www.parkhotelgroup.com/en/alexandra/promotions/cny-2020

Prosperity Buffet to Wow at Swissotel Merchant Court

Author: Alexius Chua

To welcome the year of the rat – or metal rat to be more precise – Swissotel Merchant Court have prepared an array of festive dishes and takeaway treats to wow your family and loved ones.
Starting 10 January 2020, The Prosperity Buffet at Ellenborough Market Café will feature notable Chinese dishes such as Steamed Red Garoupa, Dried Oyster Fatt Choy, Fish Maw Soup and many more.
Known for its tantalising medley of Asian and International delights, with a view of the banks of Singapore delight and not forgetting durian pengat, I am piqued by how their CNY dishes would fare

swissotel

The first dish is the Fruity Lobster Yu Sheng, which possessed a delightful mixed texture of crunchiness from the veg and ‘bird nest’ made of fried yam ring, and slight chewiness from the lobster with every bite.
For the second dish, the Roasted Honey-Glazed Char Siew or Crispy Golden Pork Belly Platter, the char siew tastes divine with good fat/lean meat ratio and its roasted to perfection.

swissotel

Nobody would say no to the Braised Buddha’s Temptation Claypot. Brimming with exceptional sea treasure delicacies of abalone, sea cucumber, dried oyster and tiger prawns, every ingredient is artfully placed and tastes heavenly with that broth. The baby abalone is so tender and flavour, yum yum!

swissotel

The rice in this Waxed Duck and Sausage Rice has that nice wok-hei flavour, and the smell floats down heavenly when the lid is lifted. I would definitely finish three bowls of this if not for the fact that my stomach space is almost to the brim at this stage already.

swissotel

The flavours of this Steamed Red Garoupa is textbook good. Traditional, expected and the fish tender to the bones. Coupled with the waxed duck and sausage rice above, it makes a powerful combo of clearing bowls.

swissotel

As mums usually say, you cannot be prosperous without eating Fatt Choy during Chinese New Year, and this Braised Dried Oyster Fatt Choy and Black Moss is so visually appetizing and easy to down there’s no need for mum’s nagging. I really appreciate the flavourful sauce which holds the individual elements really well.

Swissotel Merchant Court
20 Merchant Road, Singapore 058281, Singapore
Telephone : +65 6337 2288
Email: singapore-merchantcourt@swissotel.com
Instagram: @swissotelmerchantcourt #swissotelmerchantcourt

Prosperity Buffet at Ellenborough Market Café
10 – 31 January 2020
Lunch: $68 (adult), $34 (child)
Dinner: $88 (adult), $34 (child)
Weekend High-tea: $48 (adult), $24 (child)
*Items are available on a rotational basis.

Festive Feast @ The Square Restaurant, Novotel Clarke Quay

Author: Alexius Chua

The sumptuous spread artfully presented at The Square Restaurant @ Novotel Singapore Clarke Quay would have made even King Henry VII envious. Packed in 1 room are 2 buffet spreads – Christmas and Chinese New Year themes – all equally enticing and with sinful desserts to boot.

Novotel Clarke Quay

It’s a merry little Christmas feast at The Square Restaurant from 1st to 31st December 2019. Starting the traditional xmas festive favourites with the proteins – 24-hour roasted brine turkey, roasted beef striploin and roasted lamb leg. There’s also A-la minute pasta with homemade salted egg sauce or Chef Kishen’s new creation – Mala sauce, which is not too spicy for me. Adding on the spread will be Seafood on Ice, Sushi and The Square Signature Laksa.

Novotel Clarke Quay

Here’s something to loosen up your belt for – the desserts. Their homemade Christmas Log Cake, Fruit Cake, The Square Signature Durian Pengat, Chocolate Fondue and Tiramisu are some that’s worth the extra calories for.

Novotel Clarke Quay

Coming in to the second festival which is just 2 months away, the Chinese New Year buffet would kickstarts from 8 January to 8 February 2020. Following the traditions, we have a toss of Yu Sheng to usher the new year with prosperity and start the year on the right foot. The Yu Sheng we had, of course is Novotel-style MEGA.

Novotel Clarke Quay

The spread features assorted Chinese BBQ platter, Roasted Chicken & Duck, Poached Broccoli with Dried Oysters & Black Moss and Dim Sum. The roast is always my favourite, and its perfectly moist and juicy meats perfectly cut by a master carver are worth more than gold.

Novotel Clarke Quay

For Lunar New Year’s eve, there’s the DIY Kong Bak Pau Station, Wok Fried Salted Egg Prawn, Wok Fried Sliced Beef with Fungus and Black pepper Sauce, and the not-to-be-missed traditional Hong Kong Style Steamed Pomfret. It’s freshest of the fish its not overpowered by the sauce, brilliantly executed.
Not to mention local infused pastries like Pandan Egg Tart, Taro Butter Cake, Bak Kwa Chicken Floss Swiss Roll and many other sensational desserts, to make your tummy and the year round and sweet, figuratively speaking.

The Square Restaurant @ Novotel Clarke Quay
177A River Valley Road, Singapore, 179031
Phone: +65 6338 3333
The Festive Buffet Lunch and Dinner are at S$48++ and S$68++ respectively for adults.
Check out http://www.novotelclarkequay.com/en/dining/the-square-restaurant.html for detailed pricing.
Facebook and Instagram: @novotelclarkequay

Nono’s First Fried Chicken Outlet @ JEM

Author: Alexius Chua

Hailing from the land of vibrant street food culture, Taiwan’s famous fried chicken brand Monga is opening its first-ever outlet at Jurong East Mall in Singapore on 28th September. The brand has generated long snaking queues in the U.K, Canada and its home country, and attributes its popularity to its fresh, tender and juicy thick-cut chicken fillets unlike any other fried chicken brands out there. And funny Taiwanese celebrity Nono is here to blessed the opening. Together with Mingdao Liu, king of Taiwanese Fried Chicken, Monga is born.

Monga

#DidYouKnow that this Taiwanese fried chicken chain got its name from the Wanhua district of Taiwan, which is traditionally known as ‘Monga’. Its Taipei’s oldest district home to the bustling Snake Alley night market which the fried chicken fillet is famous for. So it’s a timely homage to the recent past and share the delicacy across beyond its home country.

Monga

I particularly love sinful oily fried food for its savoury bite. So its natural for me to gravitate towards Monga’s Nuggets (6pcs for $5.90, 9pcs for $7.90) and Fried Chicken Skin ($3.90). So easy to pop these into the mouth which makes them dangerously addictive.

Monga

Of course, who can miss Monga’s main offering – the big slab of fried chicken, every piece is made fresh and served piping hot. 3 flavours – The King ($6.90), which is dusted with original salt and pepper seasoning; Hot Chick ($6.90), dusted with chili paprika powder hand-made from Anaheim peppers; and The Taiker ($6.90), dusted with Japanese sauce and seaweed powder imported from Okinawa.
Among the 3 thick juicys I still adore the original one. The salt and pepper further enhanced the lovely fried taste of the chicken, and it’s just so satisfying mouthfeel to chomp into. Just to think about what I had munch makes me wanting for another bite again, just like a carnivorous caveman.

Monga

There’s also other yummies such as the Signature Fries ($2.90), Seaweed Fries $3.50, and the crowd favourite Sweet Potato Fries with Plum Powder ($3.50). While my hands dived into these finger foods I was humorously distracted by the whimsical fan and the comedic prowess of Nono during the event. For me who lived in Hougang, I must say its worth the trip to visit at least once!

 

Plus, to celebrate its grand opening, Monga will be giving away free limited-edition Monga merchandise to the first 40 customers daily, only from 28 September to 4 October.

 

Monga JEM
50 Jurong Gateway Road, #B1-K10, JEM, Singapore 608549
Opening Hours: 11am – 9.30pm
Facebook and Instagram: @mongasingapore
Hashtags: #mongasg

SG’s Best Fried Rice @ Din Tai Fung

Author: Alexius Chua

To celebrate for winning the coveted title of Singapore’s Best Fried Rice (Restaurant Category) – organised in conjunction with the debut of Channel 5’s Fried Rice Paradise – The Drama Series – the famed Taiwanese restaurant Din Tai Fung launches a limited-edition XO Fried Rice with Shrimps & Eggs ($15.80). I must say, this fried rice has indeed ‘rice’ to the occasion. Bursting with wok hei, the succulent prawns are served atop aromatic, moist pearl rice mixed with fried flat fish. A special blend of XO sauce and dried scallops gives it a XOXO umami-ness.

Available from 1 – 31 October 2019 or while servings last, this dish is exclusively available at Paragon, BreadTalk IHQ, JEM, Jewel Changi Airport, Junction 8, Marina Bay Link Mall, Marina Bay Sands, Nex, Parkway Parade, Raffles City Shopping Centre, Republic Plaza, Resorts World Sentosa, Suntec City, Tampines Mall, Waterway Point and Wisma Atria only.

Din Tai Fung

Speaking of fried rice, I cannot miss this Fried Rice with Pork Chop. Instead of medley of prawns, it’s a big slice of pork chop cut into chewable pieces. The fried rice looks inviting from below and can hold its place without being overpowered by the pork chop in the flavour zone. An iconic dish that’s unmistakeably everyone’s favourite for its heartiness.

Din Tai Fung

Deviating from the fried rice category, there’s the Chicken Wings in Shrimp Paste (Har Cheong Gai). Texturally, the wings are delightful to munch. The umami of the shrimp paste works perfectly with the chicken, as expected of the standard of Din Tai Fung.

Din Tai Fung

The Deep-fried Handmade Tofu, though doesn’t really appeals much to the eye visually, is actually very appealing to the mouth. It distinguishes itself from other countless versions in Singapore with its inner tender silkiness and non-oily yet crunchy skin. You can order this and will not be disappointed.

Din Tai Fung

Lastly, who can mention Din Tai Fung without mentioning its signature classic Xiao Long Bao? Pretty to look at and really impressive in its soupiness with smooth thin skin layer, this XLB is just cloying for a second helping.

Win a Din Tai Fung Lunch Party Worth $500 delivered to your office
In celebration of the new restaurant opening at Republic Plaza, stand a chance to be among three lucky offices to win a lunch party from Din Tai Fung worth up to $500 each, delivered to your office during lunchtime.

Click onto this link to participate – https://www.facebook.com/dintaifungsg
*Giveaway period from 1 to 14 October 2019, 2359 hours. Terms and conditions apply.

Din Tai Fung
290 Orchard Road, #B1-03, S238859
Tel: 6836 8336
Website: www.dintaifung.com.sg
Facebook/ Instagram: @dintaifungSG

Back to Roots 5-Course Dinner @ Porta

Author: Alexius Chua

If you elevate all-vegan, meatless dishes and paired them with organic wines, you get this 5-Course Back to Roots affair at Porta. Available on 5 October only, from 6.30pm to 10.30pm, $69 per person with pairing or $52 per person without wine pairing. Seemingly unassuming, this is an veg fine-dining experience unlike any other I have experienced.

Our evening starts with Lotus Root crisps and kombu-braised daikon. A dash of black vinegar, sesame oil and spiced Romesco puree whets the appetite for the next dish. The crisps are crunchy, with a whimsical play of the apparatus drip. Mild or Strong, the flavours are entirely up to you.

porta

Then came the soup. Purple Potato Soup tempts with multi-dimensions of intensity, textures and contrast. It’s creamy with a light crispy wonton skin and a dash of harissa oil. Paired with an easy wine that comes with a deceptive complexity, Cotes du Rhone Parallele 45 Blanc 2017. Intense, fruity yet floral, with round, generous and elegant notes of a balanced finish on the palate.

porta

This clever combo deserves a handshake with the chef. Baby Beetroot with citrus-infused rose apple – the play with beetroot, baby beetroot, refreshing and juicy Jambu (rose apple), cacao nibs for added depth of crunchy bitterness and almost surprising lobes of Thai lime vinegrette. To enhance the intense depth and character of this dish, the recommended Cotes du Rhone Parallele 45 Rouge 2016 Co gives the palate a delicate touch on the tongue, with hints of raspberries, redcurrants and licorice.

porta

On the fourth dish is the sliced Celeriac prepared in roasted onion sauce and Maitake mushroom. My personal favourite, the texture and sauce give a meaty mouthfeel on the first bite. It immediately struck me that this could be an elevated version of Beyond Meat. Crozes-Hermitage Les Jalets 2016 is recommended for this creation.

porta

For our dessert we had a refreshing fruit-based dessert – Sapodilla or chiku butter cake is served with tenderly-stewed persimmon, roselle jam, poached jujubes and gooseberries. The dense palate of the cake combined with assorted jam (tenderly-stewed persimmon, roselle jam, poached jujubes and gooseberries) is like a dance on the mouth. The Muscat de Beaumes de Venise Le Chant des Griolles 2014 finishes off beautifully.

My verdict? Surprising tasty and filling despite it was vegetables. I almost forgotten about meat already.
Back to Roots Promotion
Porta @ Park Hotel Clarke Quay
Date: 5 October, Saturday
Time: 6.30pm – 10.30pm
Price: $52++ per adult (without wine pairing)
$69++ per adult (wine pairing with 4 labels)
Website: https://www.parkhotelgroup.com/en/clarkequay/
Instagram/ Facebook: @portasg

Korean bistro Burger+ Launches New Limited Period Menu @ Wisma Atria

Author: Alexius Chua

If you’re into everything Korean – be it food or kpop music – then Burger+ could just be your place to be. Started by a pair of burger aficionados with a team led by founder Daniel Koh and co-founder Ms Lee Mihyun, both burger enthusiasts with over 10 years of experience, it’s hard to believe that this music pumping burger bistro is just 3 months old. And 3 months is just the right time to launch a timed menu with items such as Cheesetos Chicken, Tteokgangjeong and Truffle Ice Cream, available for a limited time only from 1 September to 30 September.
Look forward to a uniquely Korean creation – the Tteokgangjeong Combo Set ($18.50+) which features fried toppoki and drumlets that’s drenched in your choice of sauce. But be warn, the hot Yangnyeom Chicken is fiery hot. If it doesn’t make you sweat buckets, it will make you rush for the nearest smoothie to drown off that satisfying sting, like I do.

Burger+

For a milder version, get the Cheesetos Chicken Combo Set ($18.80+). While it also features the flaming Hot Yangnyeom Chicken, the spiciness is doused by a blanket of homemade melted cheese to give it a balanced, flavourful taste.

Besides the timed menu, there’s a series of burgers to grab on. For me its definitely the Truffle Burger. Such rich flavour, and the truffle smell doesn’t overpower the savouriness of the beef patty.

Burger+

Want to enjoy a hearty burger with less guilt? For the non-beef eaters and the more health-conscious, opt for the Fish Burger with Avocado ($10.90). The crunchy, lightly-seasoned dory fish fillet is balanced by the creamy avocado to give that umami oomph.

Burger+

Okai, understand that ice cream as dessert is typical for your palate, but have you tried Truffle Ice Cream ($12.90+)? Boasting the same rich truffle fragrance and flavour found in the Truffle Burger, this creamy, luscious Wooyu (vanilla) soft sere topped with real black truffle powder and wafer biscuits will sure swept you to the ninth degree. Quite an ultimate, albeit unexpected, end-of-meal treat.

Burger+

Burger+ also brings in exclusive Korean self-brewed beers, wines and milkshakes. I personally love their hazelnut milkshake, though it might be a little tad sweet for some people but who cares when it’s to your heart’s fancy

 

Burger+
Wisma Atria Shopping Centre, #01-37/38
Opening Hours: 10am to 10pm daily
Contact: 6694 1226
Facebook: @BurgerPlusSG
Instagram: @BurgerPlusSG
Website: burgerplus.com.sg
Hashtag: #burgerplussg

What? The Stars Cook Our Dinner @ Taste Singapore Star Charity Cook-Off

Author: Alexius Chua

The stars were aligned together for a charitable cause last Wednesday evening at Taste Butchery & Seafood Factory Outlet. Taste Singapore Star Charity Cook-off saw two A-list yi ge celebrities Li Nanxing and Christopher Lee come together to cook four dishes, and the fresh ingredients were procured from the new gourmet supermarket factory outlet.
Being also home to the first Taste Star Kitchen where the dishes made from family recipes of local celebrities can be pre-ordered, naturally it is the perfect destination where the cook-off happens, and I just happened right at the centre-stage to witness two stars fight each other out culinarily.

Taste Singapore

After the cookout, a star-studded wait staff including Fann Wong, Constance Song, Julie Tan and Wei Le served guests of the evening with tasting portions of the dishes.
I tried Li Nanxing’s Beef and Chicken Rendang, both of the dishes were his mum’s favourite. Despite the fact that the meat was slightly cold due to the wait, the flavour and richness of the rendang sauce still remain. The meat was tender and hearty, and the umami hits you immediately like a warm embrace.

Taste Singapore
Christopher’s Braised Pork and Pan-Fried Prawns isn’t a distant contender either. The prawns might look subtle in the picture, but they are stunningly rounded and rich. Well, fresh prawns need very little to make them work, but the sauce raises the umami levels to such a pleasant high. Pork, being a versatile meat, is made tender and its sauce just seals the deal. No wonder these two dishes are Fann Wong’s favourites.
All I can say is that both stars dishes are evenly matched.

Taste Singapore

Li Nanxing’s Mum’s Favourite Beef and Chicken Rendang and Christopher Lee’s braised pork are available for pre-order at $19.90 per 300g, with 3 days’ notice needed. 5% of sales revenue will continue going to Straits Times School Pocket Money Fund and Business Times Budding Artists Fund.

Taste Singapore
There was also a free-flow buffet dinner of all the premium items found at Taste Factory Butchery & Seafood Outlet and its affiliated brands throughout the event. We just went crazy with the lamb shanks, iberico pork ribs, crackling pork belly and teppanyaki chicken leg. All the hot meals were from Surf & Turf – a ready-to-eat and takeaway food section featuring Western and Asian dishes like grilled salmon, oven-roasted pork and steaks.

Taste Singapore

Taste Singapore
Instagram: @tastesingapore
Hashtag: #tastesingapore

Otto’s Deli Fresh
Instagram: @ottosdelifresh
Hashtag: #ottosdelifresh

SENS Sushi & Grill
Instagram: @sensingapore
Hashtag: #senssg

Let Loose with Wholesome Grub @ The Garden Club

the garden club

Author: Alexius Chua

The Garden Club opened last August with an agenda – to let diners party the night the health-conscious way. Served with the hook of visual appeal, the food was certainly healthy (no negative connotation whatsoever) and the cocktails memorable. Situated in a stunning rooftop setting with vivacious music, it’s certainly live up to its #NotYourOrdinaryFoodClub moniker.

The Garden Club

The dishes I had were visually stunning, and the ones I liked were flavourful and hearty yet in a health-conscious manner. Take for instance the Smoked Tofu Slab. The boldness of the flavours hooked me. The tofu is smoked with applewood flakes, caramelised fennel and veggie au jus raises the umami levels to such a pleasant high.

The Garden Club
Pardon me for jumping around courses here, the appetiser Summer Medley is such a beautiful plate. Its citrus infused compressed assorted fruits topped with basil gel and tarragon oil makes a treat to the body so strangely satisfying I can only beg for more.

The Garden Club

Oh no carbs. But this sinful plate comes with a healthy twist. Thee Garden Ragu Fettuccine flavours hit all the right notes and with the minced texture of the house-made specialty Beyond MeatTM ragu sauce, you would never imagine you’re eating healthy.

The Garden Club
I am a fish person, and it’s such a pleasure to savour this dish. While the Grilled Barramundi may look the most subtle among the other dishes (though I am still stoked by the plating), but the grilled sea bass is stunningly rounded and rich. The sesame tofu puree seals the deal for me.

The Garden Club

Its easy to like this Apple Rosette Tart. While the taste is not particularly thrilling as compared to its cookie shell, it’s the type of dessert that will please all, so it’s just easier to order this for everyone to share.

The Garden Club

Here to redefine conscious consumption as we know it, The Garden Club array of tantalising cocktails and fresh juices – pressed and squeezed on the spot – also pleased the senses inside and out. There’s the Rasa Sayang, a refreshing cooler of white wine, lychee and lemon soda, and my personal favourite which also happens to be the popular choice – The Kensington Cooler which is made of Hendricks gin, earl grey fresh lemon juice and dry lavender buds.

The Garden Club @ OUE Downtown Gallery
6A Shenton Way, #05-01, Singapore 068815
Website: www.thegardenclub.sg
Facebook: thegardenclubsg
Instagram: @thegardenclubsg
Hashtag: #thegardenclubsg

Tong Xin Ru Yi Traditional Hotpot – Not Your Typical Hotpot place

Author: Alexius Chua

The serenity of this hotpot restaurant envelops you immediately when you enter the premise. Adorned with artistic trademarks of Chinese craftsmanship like calligraphy, porcelain and bamboo dividers, this 150-seater is much akin to an oriental art gallery than a bustling hotpot place.
Once I settle down, I slowly appreciate what this beautifully curated space offers – a bustling hotpot eatery with fine-dining vibe, it’s a gap that existing hotpot joints apparently missed filling. It’s not your typical hotpot establishment indeed.

Tong Xin Ru Yi Traditional Hotpot

For someone who seldom had steamboat, this place is a good introduction. The food, while prided itself for its quality ingredients, does not seem daunting and rather inviting, and most of it is actually tasty. There’s a wide range of beef cuts from all over the world including New Zealand, Australia, USA, Japan and more.

Tong Xin Ru Yi Traditional Hotpot
There’s also the Beed Tongue ($22 per portion), which resembled a rose. At first I was hesitant, but with enough inner encouragement I bite into it and proclaimed this is the dish to beat. Meaty and juicy, the cut had a tardiness that please the senses. Other beef dish tasted is the well-known Sichuan dish – Spicy Beef Cubes ($16) from USA. Bite-sized beef cubes marinated in picante sauce and chili flakes.

Tong Xin Ru Yi Traditional Hotpot

The signature soups at Tong Xin Ru Yi are slow-cooked to build up that bold and robust flavours. We had the Golden Chicken Soup and Stewed Marinated Beef with Spicy Soup. The chicken soup had a nice balance of saltiness and creaminess, while the heat from the spicy soup built relentlessly till I lost sensation of my lips and tongue. The burning numbness is both addictive and scary.

Tong Xin Ru Yi Traditional Hotpot
Next comes the BBQ Garlic Oysters ($32 for 6 pieces), plump Canadian oysters glistening in their shells in a chef’s special house-made sauce. The fragrance and texture of the oyster, with that hit of spice at the end, made this memorable.

Tong Xin Ru Yi Traditional Hotpot

The Shake-shake Crispy Pork ($10 per portion) looked deceptively dull, but the first bite will wow you. The salt and pepper lightly perfumed the crispy skin of the pork and the meat is juicy.
Tong Xin Ru Yi Traditional Hotpot

With all that meatiness, this refreshing dish comes like a breath of fresh air. The Gracilaria ($6 per portion), when hotpot-ed, has a uniquely crunchy texture much akin to cooked seaweed.

Tong Xin Ru Yi Traditional Hotpot
6 Lorong Telok, Singapore 049019
Nearest Mrt: Clarke Quay
Facebook: @hotpotruyi
Instagram: @tongxinruyi
Hashtags: #tongxinruyi #tongxinruyisg