topaz's Reviews
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The ambience of these two outlets was surprisingly quiet and cozy, thus making it an excellent place to hold conversation or to take a leisure meal.
Must try dishes are :
(1) Black olive rice with minced chicken – Usually most of us would imagine the result to be black fried rice which looked unappetizing. Our friends would even bother to pick out all identifiable olives when we dine in other restaurants. But over here, the taste from the first spoonful of rice was surprisingly good. We actually finished the whole plate without any grain of rice! Oh, by the way, it was not easy to spot any olives as they were finely mixed with the rice
(2) Fried grouper in Thai chilli dressing – The whole fried fish was presented to us but the meaty portion was cut and fried as fillet. The fried fillet will then be arranged on both sides of the main fish. How considerate of the chef to allow us to enjoy each crispy and chunky delicious piece.
(3) Pork spareribs – The ribs are marinated in honey and spices before deep frying in hot oil. Fried slices of garlic and peppercorns are sautéed to give a distinctive flavour. The ribs were not over-fried and a bite of it will bring out the marinated juice.
Dining at this restaurant maybe slightly expensive but it is a worthwhile experience to taste true authentic Thai dishes.
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We ordered some of the chef’s recommendations. The first plate was Rice Paper Rolls. It doesn’t look appetizing at all. We dipped into a sweet sour chilli sauce with lots of peanuts and sesame in it. Hmm.. It was very refreshing and crunchy as the rolls consisted of rice vermicelli, carrots, cucumbers and corriander leaves. The whole roll was then left to chill before cutting into smaller pieces. A very healthy way to eat!!
Next, came the Xiao Long Bao (steamed meat dumplings). The skin was paper-thin yet resilient enough to hold the delicious meat filling and broth without breaking. This combination is melt-in-the-mouth goodness.
We also tried their Pork Chop La Mian. The chops were still frizzing in oil when it was served. The meat was soft and tender and went well with the noodles. The hot-piping clear broth was also very tasty.
For drinks, we tried their in-house homemade Logan Red Dates. Quite authentic as the ingredients were plentiful and most importantly, it was not sweet at all.
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There was always a long queue especially on weekends. Their mee-siam was slightly different from other Malay or Chinese version. Their gravy was not watery and seem opaque as compared to the usual clear colour. Look like coconut milk was added to it. Softened tau pok ( dried bean curb ) which was soaked in another gravy pot was then added together with half an egg. The stall owner also gave generous portion of the mee-hoon.
Imagine that if you pay $1.50, you are expecting a small portion of mee-hoon and perhaps just tau pok. But what we got that day was enough to make us full and our money worth spending.
By the way, if you ordered a take-away, your noodles and gravy will be separately packed so that the noodles will not soak up the gravy until you reach home.
Besides selling mee siam, the other item which you can try is the mee rebus.
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Located on the 37th floor of the hotel, this place gives you a spectacular view of Singapore.
Authentic Cantonese dishes are served and each is uniquely prepared. We ordered the braised chicken soup with abalone, steamed prawns and their signature lobster dish. All were individually prepared and each dish gives you a very unique flavour not commonly found in other restaurants. Another phase ... beyond description!!
The service staff were also very attentive and professional in serving dishes. They made an effort to briefly explained the name of the each dish and the major ingredients used.
This restaurant was also recommended for its tasty and healthy dishes. Although prices are relatively higher, you and your loved ones will enjoy the soft lighting ambience together with the full-window view of city lights of Singapore.
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When we tasted the soup, it had a mild herbal flavor, unlike those commonly found in medicinal soup. The liver was cooked just right thus retaining the soft powdery taste. The sliced pork was not hard to chew and when you dipped into the light soya sauce with chilli padi, it was perfect!
We also tried the steamed pomfret. The fish was steamed just right to achieve a smooth texture. The sauce and toppings also complemented each another. We had originally thought that since the fishes were bought in the morning, they would have lost their freshness. But looking at our repeated order of rice, this dish was worth a try.
The clay pot chicken was also very well marinated. Each bite of the meat was soft and tender and adding the thick gravy to your rice, we have started to re-order a bigger portion of the rice.
Looking at the size of the stall and the number of workers they have, this stall has proven to be popular among the heartlanders. We also understand that diners as far as Malaysia and Indonesia have made it a point to eat here too.
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