Chui Huay Lim Teochew Cuisine on Keng Lee Road in Singapore Turns 7!

If you love authentic Teochew Cuisine, you will definitely have to check out Chui Huay Lim Teochew Cuisine on Keng Lee Road in addition to their limited edition menu.

Opened in 2011, Chui Huay Lim Teochew Cuisine is well-known for its authentic Teochew delicacies prepared with only the freshest ingredients and skilfully executed by its expert team of chefs. Located within the historical 170-year-old Chui Huay Lim Club on Keng Lee Road in Singapore, the restaurant pays tribute to Teochew culinary tradition and prides itself in presenting true blue dishes ranging from unassuming classics to exquisite specialties.
Chui Huay Lim Teochew Cuisine is a dining concept by JUMBO Group of Restaurants.

They recommended diners to start the meal with Tie Guan Yin Tea to whet the appetite and Oo Long Tea to cleanse the palate after the meal. This gesture is really thoughtful and enhances the meal.

The limited edition menu of seven a la carte Chef-recommended delicacies will be available on top of the restaurant’s regular menu as part of the 7th anniversary celebration! Skilfully prepared by the team of experienced chefs, these specialties include time- honoured dishes as well as unique takes on popular favorites. Some of the highlights include:

Crispy Fried Pork Belly and Water Chestnut Rolls Tossed in Sweet & Sour Sauce (潮式酸甜裹肉) is a heritage dish comprises marinated minced pork belly and crunchy water chestnut wrapped with pig’s caul fat – a truly traditional way of preparation. The rolls are first steamed to seal the flavours and moisture, then deep- fried to a golden brown before being glazed in a sweet and sour sauce. This is priced at $18, $27 and $36 for small, medium and large portions respectively.

Homemade Fish Balls and Fish Cake Braised with ‘Tianjin’ Cabbage in Superior Broth (潮州鱼丸鱼饼绍菜煲). Yellow eels; prized for their sweet flesh, are used in these handcrafted fish balls and fish cakes. Tianjin cabbage adds a comforting sweetness to the superior broth; rendered from hours of simmering chicken and pork bones. This is priced at $22, $33 and $44 for small, medium and large portions respectively.

—————————-

SIGNATURES AT CHUI HUAY LIM TEOCHEW CUISINE
Along with the celebratory dishes, diners can also indulge in a tempting variety of authentic Teochew specialties that Chui Huay Lim Teochew Cuisine has become synonymous with.
The Chui Huay Lim Teochew Cuisine Classic Platter ($58 for six pax, $98 for ten pax) is a curated selection of starters such as Braised Duck, Deep Fried ‘Ngoh Hiang’, Deep Fried Liver Rolls; made with minced pig and chicken liver, yam and water chestnut wrapped in beancurd skin, and Pig Trotter Terrine – a collagen-rich, time-honoured delicacy which requires meticulous preparation where pig skin is slow-cooked in superior stock till tender.

Other specialties include Teochew Oyster Omelette ‘Gooey style’ ($22 per portion); plump oysters pan-fried with eggs and a tapioca starch slurry and cooked until just set; rendering a soft centre with crisp surface and edges, Teochew Fried Kway Teow with Diced Kai Lan ($18 for small, $27 for medium, $36 for large) which is redolent of ‘wok hei’, or the breath of the wok, and the quintessential Teochew desserts of Sweet Yam Paste with Pumpkin and Gingko Nuts and ‘Tau Suan’ with Gingko Nuts ($5.20/person for both).

RETURN VOUCHER PROMOTION
As part of the anniversary specials till 30 November, diners at Chui Huay Lim Teochew Cuisine will also receive a $10 return voucher for every $100 spent in a single bill.
*All prices quoted are subject to service charge and prevailing GST. Terms and conditions apply for the return voucher promotion.

OUTLET INFORMATION
190 Keng Lee Road, #01-02, Chui Huay Lim Club, Singapore 308409
Mon-Thu:
12 – 3pm (Lunch),
6 – 11pm (Dinner)
Fri-Sun, PH:
1130am – 3pm (Lunch),
530 – 11pm (Dinner)
Tel: 6732 3637
www.chlteochewcuisine.com

Spice Brasserie of Park Royal Kitchener presents “Gifts of The Sea” Buffet Dinner

Be spoilt for choices, hello seafood lovers!

With an array of fresh seafood dishes every Thursdays to SundaysSpice Brasserie from Park Royal Kitchener takes on a brand new seafood buffet theme with the “Gifts of the Sea” dinner buffet. Featuring an elevated selection of shellfish delights, guests can expect a tank display with live prawns at the show-cooking stations, serving Wok Braised Live “San Har” King Prawns Noodle that features fresh prawns with silky smooth noodles. Another highlight will be the Wok Braised Live “Drunken” King Prawns immersed in Wu Jia Pi Wine. I like this a lot!

The menu also showcases unlimited servings of premium shellfish dishes such as the Homemade Lobster Bao with luxurious lobster meat that resembles a moneybag. The Baked Hokkaido Oyster with delicious Hollandaise sauce as well as Chilled Snow Crab Claw on ice are worth having too.

SO GOOD, WE ALL HEARTED THESE DEEP FRIED LOBSTER BAO.

Other notable dishes include the Nyonya Baked Whole Mackerel Fillet in Chilli Assam Sauce that is available at the live station, Steamed Bamboo Clam with Minced Garlic Chili Lime and Crab Bee Hoon on the buffet line.

The mainstays are their signature crabs in popular flavours such as the Authentic Singapore Chili, Black Pepper, must-have Salted Egg sauce and Pumpkin served with deep-fried chinese bun mantou.

LOOK AT THE AMOUNT OF CRABS ON MY PLATE 😋 

Complementing the spread is a selection of appetizers over at the seafood on ice counter, sashimi and sushi at the Japanese corner, a variety of hot Asian and International dishes and finally some luscious desserts to end the feast on a sweet note.

Priced at SGD65 per adult and SGD32.50 per child, this promotion is available only for dinner from Thursdays to Sundays, on eve of and on Public Holidays. UOB card holders enjoy 20% savings off total bill.

DESSERTS ARE MUST!

Spice Brasserie also serves up Daily Peranakan Lunch Buffet and Nostalgic Teochew Porridge Dinner Buffet on Mondays to Wednesdays.

PORRIDGE BUFFET AT HERE IS LOVE TOO!

Spice Brasserie at Park Royal Kitchener Road

181 Kitchener Road
Singapore 208533

For more information or reservation, call 6428 3160 or email spicebrasserie.prskt@parkroyalhotels.com.

THE SINGAPORE RESTAURANT FESTIVAL 2018 RETURNS

EAT & BE REWARDED. SHIOK LAH!

Savour the best of Singapore’s diverse food culture presented by well-known establishments and win attractive dining vouchers before and during 1 July to 30 September 2018.

Oishiiness tasted at The Flying Squirrel.

must try: chilli crab maki, chicken rice cocktail and chef’s bento set.

The Restaurant Association of Singapore (RAS) proudly presents Singapore Restaurant Festival (SRF) from 1 July to 30 September 2018. Other than promoting collaboration and cohesiveness among Singapore’s F&B industry, the campaign also seeks to reward Singaporeans as they indulge in the national hobby of eating. In 4 easy steps, foodies can stand a chance to win dining vouchers worth up to $500 every month when they dine at any of the participating restaurants islandwide.

SRF 2018 seeks to celebrate Singapore’s rich and diverse food culture with RAS bringing 63 F&B brands together offering a wide range of cuisines suitable for any dining occasion, be it casual or fine dining.

COLLECT AND WIN
Follow these 4 simple steps to stand a chance to win dining vouchers from participating merchants:

1. Eat!
Dine at any participating restaurants.

2. Register!
Approach participating restaurant staff for registration and stamp accumulation upon bill settlement. Customers will receive an SMS upon registering using their mobile number, containing a unique URL where they can check the number of stamps collected and their chances at winning the monthly draw.

3. Stamp!
Maximum of 5 stamps awarded per dining session/bill:
● 1 stamp for every dine in at SRF participating restaurants
● 1 stamp when you dine at featured restaurants of the month
– July: Heritage & Japanese
– August: Western & Korean
– September: Chinese & Asian (Vietnamese, Thai, Indonesian, Indian)
● 1 stamp when you order a salted egg dish
● 2 stamps when you pay with a DBS/POSB credit or debit card.

4. Win!
There will be 4 lucky draws over the course of the SRF:
● Pre-campaign draw (18 – 30 June): No spending or dining required, just register with your mobile phone online http://sg.ersmis.com/member/registerPage to qualify.
● 3 monthly draws (July, August, September): Diners need to accumulate 6 stamps to complete an e-reward card to be eligible for that month’s lucky draw for attractive dining vouchers worth up to $500. Lucky draw winners will be announced and notified on the first week of every month.

Visit Pince & Pints in August for EXTRA Stamp!

must try: truffle lobster roll and chilli lobster.

THE SRF CAMPAIGN

The SRF was rebranded since 2017 as an extension of the popular Singapore Restaurant Month that was warmly received since it started in 2015, with its thematic showcase of dishes at well-known restaurants and food establishments. Like its origin, this year’s SRF is part of the well-loved Singapore Food Festival (SFF), organised by Singapore Tourism Board for the 25th year running. Other than the support of STB, the campaign is made possible by the support of DBS, Singtel, Edenred, Unilever Food.

As the pioneer and largest F&B Association in Singapore, Restaurant Association of Singapore (RAS) has more than 400 members, representing about 700 brands that operate close to 3,600 outlets. Our members comprise a good mix of business models such as restaurants, caterers, fast foods and food courts, with various cuisine types, thus providing a wholesome view and opinion, with the common goal to propel the industry forward. To know more about us, please visit www.ras.org.sg.

About the Singapore Food Festival

The Singapore Food Festival (SFF) returns for its 25th edition this July with the theme “Savour Singapore in Every Bite”. SFF2018 will honour generations of food heritage and showcase culinary creations that push the envelope on Singaporean cuisine. It celebrates Singapore flavours, amazing talent and the rich depth of our culinary past and future. The Festival takes place in various locations across Singapore from 13 to 29 July 2018. For more details, please visit: www.singaporefoodfestival.com.

Chinese Restaurant Fatty Weng is one of the featured restaurants in Sept 2018; you will earn extra stamp when you dine here in Sept 18.

must try: peking duck, salted egg prawns and crispy bee hoon with seafood

The 63 Participating Outlets

The Experience you Must Get at One Farrer Hotel & Spa

Farm & Market to Table? One Farrer Hotel & Spa offers this!

at Origins of Food @ One Farrer Hotel & Spa

Farm to Table and Market to Table are the complete culinary experiences that get us to understand food at its most fundamental and being able to enjoy vegetables or fruits directly from a tree, vine or plant. This was essentially the fundamental concept for the development of Origins of Food, a technology-enabled food studio and specialty retail facility that offers interactive cooking demonstrations and classes conducted by the hotel’s chefs, visiting culinary professionals, as well as home cooks.

the on-site farm @ One Farrer Hotel & Spa

To support this concept, an area for a small herb and spice garden was originally planned. However, as it began to take shape, it became apparent that having an “operating farm” would not only support the Origins of Food concept, but can allow in-hotel residents, as well as Singapore based patrons on how herbs, spices, vegetables and fruits are grown and how to incorporate them into the exciting culinary experiences. The Farm at One Farrer was thus born and soon became an important link in the Farm to Table and Market to Table concepts at One Farrer Hotel & Spa.

spot the fruits!

Currently, there are more than 65 varieties of edible plants, herbs, spices, fruits & vegetables that are being grown within the 11,000 sq ft. farm and orchard. The farm supplies these produces to Origins of Food, as well as other F&B outlets in the hotel premise.

herbs & spices at The Farm too!

Vast supply of the herbs and spices to meet the Hotel’s demands and also good for sales at their Origins of Food retail area, along with a hand selected array of Singapore/regional specialty foods and culinary enabling products.

marketing time! at tekka wet market

As a natural progression, in addition to the above Farm to Table programme, they formulated the brand new Market to Table experience. As part of the Cooking Project series of cooking demonstrations, classes and experiences, One Farrer take each Saturday morning (other days by appointment only) of up to 12 persons at a time on an excursion to the neighbouring Tekka Market. Tekka Market is one of the few remaining truly Asian wet markets left in Singapore.

While at the market, the participants will be introduced to the favourite purveyors, some whose companies and families have been selling at the market for between 25 to 40 years. The guides will assist the participants to understand the marketing process, including on how to source the freshest food items, as well as gaining new insight on incorporating local fresh & seasonal items into their often hectic schedules.

back to the Cooking Studio!

Once back at the Origins of Food – Food Studio, the aprons are put on and everyone learns the techniques of creating good food: food that is good to look at, tastes good and is good for you… a truly Market to Table experience!

snips & snaps on the yummy spread of local cuisine we did

First up is Chef Elson’s CURRY CHICKEN that comes with a secret ingredient that make this curry extra delicious and unique.

my delicious curry chicken lunch with prata & baguette!

Second dish in line… CHILLI CRABS! Fingers licking good!

Legendary DURIAN Fried Rice is being taught in the class too!

Last but not least, MANGO SAGO, a true tropical dessert delight that is easy to make!

The Market to Table experience offers a selection of different cuisines – Local, Thai, Peranakan or Indian at $90++ per pax. I tried this local cuisine m experience and totally in love with all the 4 dishes I’ve tried, in particularly Durian Fried Rice and Curry Chicken (secret ingredient involved), mind blown for me! I certainly will try to recreate them at home with the recipes and tips I have learnt here.

To experience this yourself, you can call Origins of Food at 6705 7825 or email fnbevents@onefarrer.com for availability and bookings. Couple or team bonding anyone? This is a great idea!

can iSteaks to you? mooooo yessss

Great crowds, prices & food. Totally enjoyable!

I’m astonished by the crowd at iSteaks Diner Holland Village when I was passing by during a non meal period. Curiosity got me and I decided to dine with them. I’m glad I did.

iSteaks Diner started as a humble stall in a coffeeshop selling western grills. Business bloomed and they seized the opportunity to expand. They are now located at Holland Village & Serangoon Gardens MyVillage in a well ventilated & air conditioned restaurant.

The interior radiates casual vibe

The ambiance here is of functional simplicity since they focus on self-service concept. Diners will pick, order and make payment of the meal at the main counter and purchase beverages at the another. Thereafter, proceed to make collection of the utensils and get themselves a table. Orders will be served so diners can sit back to relax and wait for the yummies.

The yummy spread 

Get huge portion western grills where each main is accompanied by 2 sides. Good grill selections such as chicken, pork, lamb, fish and beef are being offered while burgers, bites & pastas are being served too.

Interestingly, they have introduced dry aged beef to their menu recently with australian angus 200 days grain-fed striploin & age it for a good 45+ days.

How different does this taste from your normal beef? I had mine at medium rare and it was really excellent! The dry aged beef is more tender than the normal one, with intense beef flavor. Smell of it is almost buttery with slight toasty aftertaste. Every single cut of it flows flavorful au jus.

A full portion 300gm dry aged beef with 2 complements is available at $51 nett. You can also find striploin, tenderloin, ribeye and even porterhouse (starting from $17.50 to $49 nett).

The menu

The complements for the main are of generous serving and pretty delicious too. My favorites among them are the creamy spinach, onion rings & sautéed brussels.

Although iSteaks Diner majors in their steaks, other meats are also well received since they are tasty, substantial and low in prices.

I’ll be back for more of their grills and this could probably be the reason why many patrons are returning customers.

JUICY!

iSteaks Diner @ Holland Village
17A Lor Liput
Singapore 277731
Opening hours:
sun-thu & ph: 11:00 am - 11:00 pm
fri, sat & eve of ph: 11:00 am - 12:00 am
+65 6463 3165

iSteaks @ 1 Maju Avenue
#02-03/06 myVillage at Serangoon Garden
Singapore 556679
Opening hours:
sun-thu & ph: 11:00 am - 11:00 pm fri, sat & eve of ph: 11:00 am - 12:00 am
+65 62858839

A very fairytale place at Hans Im Glück

It is almost magical so be amazed!

Donning with the concept of German fairytale’s Hans in Luck, I instantly felt like a magic elf dining in the woods that are full with birch trees imported specifically to Hans Im Glück

Their beautiful interiors 

hans in gluck

hans in gluck

hans in gluck

hans in gluck

Stay refresh with their healthy take on burgers that come in beef, chicken, vegetarian & even vegan! They also have monthly special or festive items on the menu. Good range of beverages including cocktails and beers are available too.

The food spread

hans in gluck

hans in gluck

hans in gluck

hans in gluck

hans in gluck

hans in gluck

The food at Hans Im Glück are mainly healthier & lighter on the palate; especially good if you love to savour the natural goodness of the fresh ingredients. a really pretty place with lotsa happy ions because of the plants surrounding.

It is generally pricier at here compared to other burger places (sides starts at $6, burger (a la carte starts at $14 and a soft drink starts at $5) but still very much worth my visit for its refreshing options that they offer in particularly their grilled chicken breast burger that is surprisingly succulent and Hornträgen burger, a good vegan option with walnut patty, fig jam and feta cheese.

Hans Im Glück German Burgergrill
362 Orchard Road
Singapore 238887
Daily 11:00 - 00:00