Monday, March 24, 2025

[Buffet] Man Fu Yuan - Weekend Dim Sum Ala-Carte Buffet @ Intercontinental Singapore Bugis

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There're two seating for the weekend lunch buffet. One at 11.30am to 1pm, last order at 1230pm and the second seating from 1.30 pm to 3pm, with last order at 2.30pm.

Me and my bro took the first seating and arrived promptly at 11.30am. Though I had made reservations for dim sum buffet, the staff asked again if we're taking the buffet or ala-carte lunch. Ok, maybe best to double confirm, I guess?

Man Fu Yuan @ Level 2

interior

table for 2

dim sum  menu

One could also get the menu online and they are the same for the ala-carte dim sum buffet. The two default signature dish would be served automatically once you're ready to dine. The rest of the stuffs, can place the order with the staff. We ordered our first round and default portion for dim sum is 3 pieces per basket.

peanuts on table

There's a plate of peanuts for one to munch on while waiting for food. The tea options were jasmine, pu-er, chrysanthemum, chrysanthemum + pu-er and white mudan. We went with chrysanthemum + pu-er combo.

tea

Signatures (名厨介绍)


First dish was the braised 8-head abalone, sea cucumber with baby bok choy, flower mushroom, and superior pumpkin sauce.

黄焖8头鲍鱼,海参,菜苗,花菇

Was slightly surprised as I was expecting dishes that were one serving per guests would be plated individually, rather than combined into one. But it's alright. 

The braise sauce was sweet and thickened. Sea cucumber retained some of its chewiness but I'd prefer the softer version.

steamed rock lobster with superior master sauce, ginger, scallions


The rock lobster was half lobster per pax. Sauce tasted mildly sweet and some of the lobster meat was kind of hard to get as it was pretty much stuck onto its shell.


Deep-Fried, Pan-Fried and Baked Dim Sum (炸,煎及焗点心)


Crispy lychee prawn, lychee aioli (荔枝虾球,荔枝生汁酱)



The lychee prawn was cute, and somewhat smaller than expected. Next, was the filo prawn pastry. Its been a while since I had filo pastry and I liked the pastry here. Light and crisp. However, it was hard to detect the prawn filling here.

Crispy filo prawn pastry with wasabi aioli, tobiko




Roasts (烧腊)


Next, the plate of roasts was served. We sampled all three; Braised corn-fed “ Yuen” chicken, soya sauce, rose dew wine, honey-glazed pork belly and roast duck with Chinese herbs.

Trio Combination (三拼盘)

The only dish that made its second appearance on our table, was the char siew / honey glazed pork belly. Sliced chunky, meaty yet gentle to bite.

蜜汁豚肉叉烧皇

best bite

The steamed dim sum will take some time to arrive (perhaps steamed upon order), so you may want to put in your orders earlier.


Steamed Dim Sum (蒸点心)


Classic honey-glazed Duroc barbecued pork bun

Spinach prawn dumpling, tobiko

Prawn and pork siew mai, wild mushroom, truffle sauce


Steamed spare ribs, braised peanuts

Steamed chicken claw with superior master sauce

The truffle sauce on the prawn siew mai was rather disappointing as am not sure why but the flavours were rather muted. The spinach har gow (prawn dumpling) was aesthetically pleasing and in a way, this should contribute a bit to the required vegetables intake? =P

The best of the steamed dim sum were the pork ribs and chicken claw. Staff helped to reduce the pork buns down to two per basket as we were rather full but my bro still wanted to try.


Mains (菜肴)


One of the item from the mains, was the braised grouper served piping hot in a stone pot. The bitter gourd, onions, capsicum were bubbling away in the sauce and its softened texture was lovely.

braised diced giant grouper, bitter gourd, black bean sauce



Crab meat with shredded sea cucumber and fish maw bisque


If you'd like white pepper or black vinegar with the bisque (羹), do let the staff know. I liked mine with black vinegar.

with a dash of black vinegar



Congee, Noodles and Rice (粥, 粉面及饭)



Wok-fried flat noodles, sliced beef tenderloin, yellow chives,beansprout


Wow, if there is one dish that's a must order, I'd say it would be this 粤式干炒牛河 (Cantonese stir-fried beef hor fun). Chef was being very generous with those beef slices! One of the stronger flavours through-out.

strong flavours, soft tender beef


Dessert (甜点)


Cream of mango, pomelo, peach collagen (Chilled)

Both of us opted for the same dessert. The bowl was full of diced mango, mine actually had a big dollop of peach gum. Lovely well chilled dessert. The strawberry slice in there was unusual. Maybe for aesthetic?

Service was attentive, especially from Xiao Ni and Shirley. Our teacups never had the chance to go empty, and our plates were changed to cleaner ones every now and then. 

As it was my bro's birthday, I've pre-ordered the cake slices from Lobby Lounge and the staff helped to serve it after our meal.

passionfruit cheesecake

chocolate banana


Happy Birthday to KS Lee, my gor gor. Wishing you good health, happiness and peace!


Man Fu Yuan Restaurant

Address: 80 Middle Road Level 2 InterContinental Singapore, Singapore 188966

Websitehttps://singapore.intercontinental.com/dine/man-fu-yuan

Business Hours: 

Sat - Sun: 11:30 am–3 pm, 6–10 pm

Mon - Fri: Friday, 12–3 pm, 6–10 pm

Sunday, March 9, 2025

Chui Huay Lim Teochew Teochew Cuisine 醉花林品潮轩 @ Keng Lee Road

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Visited with my colleagues for a weekday lunch. Have heard about this place from Cherlyn long long time ago as ah ma liked to dine there.

entrance

 

Was the first of the group to arrive and staff led me to the table. Service was friendly and cordial.

table setting

menu


teochew muay menu


They have different menus to peruse; teochew muay (teochew porridge), sets. ala-carte, beverages etc.

braised peanuts

Braised peanuts will be served to the table while awaiting for main orders to be placed. Do let the staff know if you prefer not to have it.

Before the start of the meal, staff served us with complimentary tea; one small cup per pax. This is to warm the tummy, he said.

tea to start the meal

hello carp~


Teochew Oyster Omelette @$18


oyster

The oyster omelette paired well with the chili sauce. 

scallops sauteed with asparagus (medium) @$54

suckling pig @$288

thin and crispu


The suckling pig was expertly roasted and enjoyable to eat for its crunch. Only towards the head, that the porky gamey flavours was more apparent.

wok fried kway teow with diced kai lan and preserved radish @$36 

Staff would help to portion out the kway teow for us from the main serving. Hmm, the preserved radish seemed to carry most of the flavours hence do mix well to eat it with the kway teow otherwise, it could be flavour would be unbalanced. Pretty oily as well. 

bamboo clam steamed with minced garlic @$20

complimentary tea (1 per pax) to aid digestion and to end the meal

The bamboo clam was the last to arrive. The clam was springy and the flavours are as expected from the loaded minced garlic.

yam paste with gingko nuts (individual portion) @$6.20


Overall, the food was  nice and kudos to the staff whom attended to our table for your good service. Thank you boss for the meal!


Chui Huay Lim Teochew Cuisine 醉花林品潮轩

Address: 190 Keng Lee Rd, #01-02 Chui Huay Lim Club, Singapore 308409

Websitehttps://chuihuaylim.zui-teochewcuisine.com/en/menu

Contact: 67323637

Business Hours:

Daily: 11:30 am–2:30 pm, 5:30–11 pm


Thursday, March 6, 2025

[Home] From My Sis Private Kitchen - Cooked with Love, Served with Care

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Since our household is a combination of Hokkien and Cantonese, we grew up with saucy food and soups. Beef has never made an appearance at home since my grandma's (dad's mom) days. So, we grew up with chicken and pork. The old house backyard used to have chicken coop.

Dad can cook quick meals like baked beans, pork loin anchovies soup, and stir fry vegetable. Usually dishes that grandma wants. Mom rarely cooks but if she does, we'll get specials like nasi lemak, pork skin curry, custard dessert and some funny stuff that she was into at that point in time. 

Nowadays, my parents rely on my sis for  their meals and I'm forever grateful to have one that manages that for them.

One of the perks of going home, besides spending time with family, will be home cooked food. Here's a glimpse of dinner menu.


Yong Tau Foo


Made from relentless pounding of minced fish fillet and lovingly stuffed into various popular vegetables like bittergourd, brinjal, and red chilies, then pan-fried before saucing it up lightly.



The chilies were somewhat more fiery than expected, but guess who finished them all. Hahaha!


Soups

chicken soup

lotus root chicken feet soup

ABC soup


I love soups. I get bigger bowl of this during dinner. Hahaha!


Poultry


braised chicken claw with mushrooms


braised mid-wings with assorted vege

chicken curry

soy braised chicken



Vegetables


stir-fry leek (CNY dish)


stir fry broccoli with sweet corn




Pork


braised fatty pork belly with daikon

Hakka fried pork with black fungus


Fish

pan-fried mackerel

steamed golden pomfret with beanpaste


sweet and sour grouper



CNY Special


Lap Mei Fan (臘味飯)/Preserved Meat Claypot Rice

braised mushrooms, sea cucumber and baby abalone

zhai choy (斋菜)/vegetarian

prawn paste stuffed in gluten in sweet sauce


steamed rolled chicken thigh with goji berries

chop suey with mustard green (CNY special)



special pork and seaweed rolls



Breakfast/Brunch Specials


chicken feet wanton noodles



pan-fried steamed radish cake

fried nian-gao sweet potato



breakfast wrap with meatless patty





And, all the food were delicious! Eternally grateful to you, my little sis. Love ya!
 
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