Top 20 SG Restaurants - Luxe Chinese Dining at Mott 32, Marina Bay Sands

I always had to crack my head when it comes to choosing a restaurant for my wife's birthday. Surely we been to a few great ones, but now she has switched her preference to either Chinese or Japanese (perhaps due to age), the selection has been cut by half. We saw posts of our friends visiting KOMA - the restaurant with the Tori gates and a freaking huge and strange-looking bell. But to be honest, we are not into that vibe, so I did a search on nice Chinese restaurants around that area. And Mott 32 at Marina Bay Sands came into the picture.

Source

That day, we had some shopping and a VR experience just at Art Science Museum before heading to Mott 32 at our reserved timing. Few days prior, they actually called to ask if we would like to reserve the Peking Duck (S$128), BBQ Iberico Pork (or better known as char siew, S$52) or the Crispy Roasted Pork Belly (siew yok, S$30) as it comes in limited quantity daily. So heads up, if you would like to dine there.

Upon stepping into Mott 32, it is as if you are transported to China, with lanterns and Chinese-inspired furnishings and decors. There's a nice bar area where you could drink the night away. The ambience is dark, with some dim lighting, so we had a table beside the windows. Although most of the windows were closed for some reason, we opened ours to let some mall lighting shine in, because reading the menu in the dark would spoil our eyes. The downside? Lots of curious eyes looking at us.

Olivia's 100th Day Celebration

"Days like years, and years like days" was one advice I got and how true is that. One moment we just got news that my dear wife was pregnant, and nine months later, we were at the hospital welcoming the birth of our firstborn. Days and weeks later, we were (and still are) fretting and pulling our hair about fixing her schedules and worrying about her well-being, and the next moment, she was already hitting 100 days old.

We get questions, like "eh boy ah, why 100 days? Last time all full month one." To be honest, we pondered upon whether holding a full month or 100-day celebration was better for us and Olivia. And ultimately, we chose to do the 100-day for a couple of reasons.

Wedding Food Tasting at Fullerton Hotel

As the wedding bells are soon to ring, we are trying to check off as many to-dos' on our list, one of them which is to get our banquet food tasted. Most banquet venues offer food tasting as part of the package. This process is more important than you think, don't think of it as a free meal for 6-10 people. Think of it as a responsibility as guests will be eating the food on the actual day, so it is one of your duties to make sure that the food is up to standard. After all, Singaporeans love to eat, and after all, you don't want to serve subpar food.

Here are some general tips for your food tasting session: Take photos of the presentation. Evaluate the food. Take notes. Feedback to the chef/coordinator. Ask questions. Finalise. 

It's not the first time our family met each other, and we really thank God that everyone got along pretty well and had a great time chatting over dinner. Although the actual venue was at the main ballroom at Fullerton Hotel, the food tasting was hosted at Jade Restaurant - a really exquisite and cosy Cantonese restaurant which has been operating at Fullerton for almost a decade. It is helmed by the hotel's executive chef, Chef Leong Chee Yeng, who is also the in-charge for our wedding menu.

Wo Peng Cuisine @ Furama Hotel, Singapore

Helmed by Platinum award-winning Hong Kong chef, Julian Tam, Wo Peng Cuisine aims to deliver authentic flavours of Cantonese cuisine in Singapore. Moreover, Chef Julian Tam is the pioneer of introducing traditional poon choy as a festival new year delicacy. Wo Peng opened its doors in Furama Hotel in the year 2010, albeit slightly run-down, the place reminded me of the typical Chinese restaurants (such as Red Star), with dull carpets and tinted lights. But.. it's usually these places that serve the most authentic food.

Recipe: Curry Chicken with Toast Box Asian Delights

To commemorate Singapore's 50th year, Toast Box has recently launched their Asian Delights ready-to-cook paste, which features the nation's all-time favourite: Curry Chicken, Mee Rebus, Mee Siam, and Laksa. 

These little packet of babies are good for 2-3 persons, and contain no artificial trans fats and coloring. The best thing is that only a little preparation is needed to whip up an impressive meal for your family and friends.

Movie Review: Dragon Blade

I am a big fan of any movies starring Jackie Chan (not that I am a Chan too). His witty and delicate martial art moves, with a dose of humour, are always big selling points for this veteran actor. What if he was stripped of the humour, and put into an ancient looking garb? Well it's up for one to judge.

Nomsaurus gave Dragon Blade

This review MAY CONTAIN SPOILERS.

Directed by Daniel Lee, the 127-minute movie features Chan, who played Huo An, commander of the peace protection squad of the historical Silk Road - a land divided among 36 countries. Before he knows it, his squad is caught in a turmoil  and power struggle between a runaway troop, lead by General Lucius (played by John Cusack) and the Roman empire, headed by a ridiculously evil consul, Tiberius (played by Adrien Brody).

Food tasting at Grand Mandarina @ New Bridge Road, Singapore

Strategically located straight outside Outram Park MRT, Grand Mandarina (previously known as Grand Mandarin) is an up-and-rising restaurant that specialises in Chinese fine dining. It incorporates traditional Cantonese cuisine alongside a fine balance of contemporary fusions, merging art and food in unison.

The interiors of the double-storey Grand Mandarina are decked with classic furniture and chandeliers, set aside walls of glossy black - pretty much one would expect from a high-end Chinese restaurant. The 160-seater restaurant also features two VIP rooms at the upper floor with minimal purchases. Perhaps, the most intriguing art-piece was the Empurau fish (also known as 忘不了), a sea-creature so elegant and prized. In fact, it is one of the most expensive freshwater fish in the world. Oh, and the reason I used the word "was", because it is for sale, with a hefty prize tag of approximately S$800/kg. Definitely not for a poor undergraduate like yours truly.

Movie Review - Kungfu Jungle 一个人的武林

I am a huge fan of martial arts and action movies, that's why I take up sports like taekwando and aikido, still in the high hopes that I could be the upcoming Tony Jaa or Donnie Yen. Until then, I will keep on fantasizing while  indulging in films like Kungfu Jungle.

Image from melva.sg

Nomsaurus gave Kungfu Jungle

This review MAY CONTAIN SPOILERS.

At the age of 51, Donnie Yen never fails to impress, from his Fist of Fury (1995) to the glorious Ip Man (2008) days, with increasing action, speed and more exciting fighting sequences. This year, he takes on the role of Ha Houmou, a martial art instructor at the Hong Kong Police Academy, who got convicted for an accidental murder. When Fung Yu Sau (Wang Bao Qiang), a vicious killer appears in town hunting down martial art experts, Ha strikes a deal with Inspector Luk Yuen Sum (Charlie Young), offering his service to track down Fung in exchange for an earlier release.

Osaka Ohsho @ Westgate, Singapore

Boasting their fried dumpling speciality since 1969, Osaka Ohsho (which translates to "King of Gyoza in Osaka") is a destination for diners from all ways of life to savour their casual ambience and irresistible dumplings. Currently with more than 300 outlets worldwide, it has opened two right here locally at Raffles City and Westgate.

Most of their "Chipanese" (if there is a word for Japanese-Chinese fusion) dishes include, ramen, terriyaki and tempura set meals, complemented by their famous pan-fried dumplings. Do not be surprised if you found out that you are reading Mandarin off the menu, because most dishes are Chinese-inspired. As expected of the hi-tech Japanese, electronic menus are utilised to send orders to the kitchen directly, saving both manpower and time.

Song Fa Bak Kut Teh (松发肉骨茶) @ New Bridge Road, Singapore

Think of Bak Kuh Teh and Song Fa might just appear in most people's head. This is not surprising at all, considering that their history of selling Teochew-style Bak Kut Teh was deep rooted since 1969. From a humble assistant in a Teochew stall, Mr Yeo Eng Song established the original Song Fa Bak Kut Teh at Victoria Street, and has since passed the duty to his son, Mr Yeo Hart Pong.

Today, snaking long queues never cease to disappear during meal times, while patrons from all walks of life filled the rustic halls that depict the yesteryear of Singapore. Besides their famous pork rib dishes, they offer a variety of braised treats, fish soup and other side dishes, like peanuts and vegetables that would enhance the diner's experience.

Lei Garden @ Orchard Shopping Centre, Singapore

Hailing from the great land of dim sum, Lei Garden is a chain of high-end Cantonese restaurant that serves fine Chinese dishes and exquisitely crafted dim sum, amidst a classy and contemporary interior. Up to date, Lei Garden has two branches in Singapore - Orchard and Chjimes, both are conveniently located near the train stations. Constantly on the lookout for great dim sum, Lei Garden was a recommendation by both family and friends. Our visit on a Sunday afternoon was welcomed by long waiting lists and dozens of reservations. Fortunately, we were offered al fresco dining (just a nicer word for "outdoors") within 20-minute of waiting.

Their myriad selection of dim sums is quite standard, with the classic range of siew mai, har gau, cheong fun and a variety of steamed buns. Don't worry, picture references are provided if you read on. But for a start, their Custard Buns (S$4.30 for 3) are gastronomically AWESOME. A flowing, good combination of egg yolk custard and salted-egg enveloped in soft, fluffy buns are standard benchmarks for a good custard bun. Well, tick and tick. Custard buns are a must order here.

Boon Kee Wanton Noodles @ Clementi Market & Food Centre, Singapore

As part of the Healthy Food Hunt, jointly organised by South-West Community Development Council (SWCDC) and premier dining guide, Openrice, food-lovers united at Clementi Market and Food Centre on a beautiful Sunday afternoon for a casual food tasting. (This is part one of a two-parts blog post, which features Boon Kee Wanton Noodles and Tanglin Halt Western Food, respectively.)

Listed under the Healthier Hawker Food Program, Boon Kee Wanton Noodles has existed in the same food centre since it's opening in 1980s. With the ongoing plans to pass on the family business to the third generation, Boon Kee has definitely etched its name on the foundations of its birthplace. No fancy presentations, no fancy prices, but no less the authentic flavours encapsulate in their signature Wanton Noodles (S$2.50).

What stood out from the rest is none other than the fundamental of this dish - the noodles. It has a good combination between eggy and springy, and has a good texture to it. What's better was that even after all the photo-snapping and waiting, the noodles doesn't turn soggy. Portions of char siew were a tad lean, but their crispy wanton were a good twist to a classic dish.

Canton-i @ City Square, Johor Bahru

It just took a single gastronomical trip down to Canton-i for me to get hooked up and begging for seconds. The reason is none other than a table filled up with tantalizing wanton noodles, century egg porridge and a few baskets of steamed buns and dim sum. That is why on a recent getaway to Johor Bahru, we decided to bring along a few friends for some good and affordable dim sum. I mean, who doesn't adore cheap and awesome dim-sum?

Kam Ling Restaurant @ Jalan Idris, Perak

One of the signature dishes of Kampar Malaysia is their Curry Chicken Bun (面包鸡), or otherwise known as CCB (just joking). The iconic dish features a good portion of curry chicken and potato, wrapped within a gigantic loaf of bread. We were travelling within the roads of Perak, the state of Kampar and as recommended by the tour guide, this dish is surely not to be missed.

According to online findings, there are currently two restaurants, namely Yau Kee and Kam Ling selling the curry chicken bun. The former presents a thicker curry gravy, whereas the latter's version is thinner and laced with more oil. Kam Ling won in terms of popularity. Although I have yet to try Yau Kee's rendition, here's my take on Kam Ling's famous curry chicken bun (RM24/half chicken).

Din Tai Fung @ Junction 8, Singapore

Ranked as one of the world's 'Top Ten Best Restaurants' by The New York Times, Michelin-starred Din Tai Fung is the one place to head for authentic Taiwanese xiao long baos (steamed pork dumplings). Its roots dated back to Taiwan 40 years ago, when Bingyi Yang stopped selling oil and switched to making xiao long baos for a living. Businesses grew quickly with customers boasting about its exceptional quality and taste. Today, Din Tai Fung has became a widely acclaimed, international brand, offering customers distinctive culinary and service culture.

It was the 60th birthday of girlfriend's father and I thought, what's better than to celebrate over a table of signature dim-sum. As expected, getting a table on Friday evenings is pretty difficult and they do not bother with reservations under 8 persons. However, orders could be placed beforehand to minimise waiting, so food arrived even before we warmed our seats.

17 Satay Bee Hoon @ East Coast Lagoon Food Village, Singapore

Not long ago, the owners of the legendary Meng Kee Satay Bee Hoon were selling their recipe for S$200,000 due to health issues and believe it or not, more than 10 parties including a local food group, have expressed their interest. Now taken over by 17 Satay Bee Hoon and as it name suggests sell the similar dish made using a completely different recipe (which the owner, Mrs Ye shared that it has a history of more than 30 years in Indonesia). Debates sparked naturally, saying the new owner is riding on Meng Kee's established fame and reputation.

But you know what? As a hungry cyclist who had just finished his tiring cardio, I am not that interested in all the gastronomical politics. Oh by the way, haven't did I try Meng Kee's satay bee hoon before.

Over the years, the Chinese-Malay fusion dish has gained much popularity with the younger crowds with its savoury flavour and an abundance of textures consisting of cuttlefish, bean sprouts, prawns, cockles and vermicelli, completed with a huge scoop of the deciding factor - the crunchy and thick satay peanut sauce.

I am not a fan of satay bee hoon, but this dish did impress me. Considering the price tag of S$4 at a laidback tourist attraction, the portion is more than expected with a generous serving of every component. The star of the dish was never less than satisfying, although it packed a lesser crunch than the others I had before. Nonetheless, I bet you would savour(lick) the remaining gravy off the plate soonafter.

17 Satay Bee Hoon

1220 East Coast Parkway
#01-17

 East Coast Lagoon Food Village

Tian Jia Fu @ Sunset Way, Singapore

Immersed with tranquility in the  early hours, Sunset Way becomes an area like no other place in Singapore. In some ways, you might find similarities in the bustling night areas such as Holland Village or Dempsey Hill, however the uniqueness of Sunset Way lies in its al-fresco dining within the residential area of Clementi. Just imagine the privilege of finer dining just below your flat. Convenient eh?

Tze Char restaurant, Tian Jia Fu is among one of the few tenants which was opened for business on the third day of Lunar New Year, so we decided to walk in to see what they have in-store for us. Hotplate Beancurd (S$12.00) was a delight for sure. Filled with big chunks of beancurd, crunchy vegetables and fresh shrimps, but somehow I thought that the omelette was pathetic, in terms of quantity.

Crabs cooked with savoury salted yolk sauce, yes, but to be honest, it was my virgin experience with eating Salted Egg Prawns (S$27.00). Quantity for the pricey tag was a minus as well, but I liked how they infused the salted yolk flavour into the juicy prawn meat.

If you prefer Indian curry over the Chinese's version, you would probably love their Curry Fish Head (S$20.00), which has a higher curry powder to coconut milk ratio than normal. Tantalizing enough.

Their signature Golden Dragon Chicken (S$28.00 for whole) was over-rated. One, the price was too hefty for what was served. Two, we felt cheated when we saw that the chicken was in thin slices (like how roasted suckling pig is served). Three, there is nothing to rave about this dish, except the incorporation of shrimp meat in it, or so it tasted.

The total bill was S$138.60 for 6 persons. Affordable? Might be, but definitely a no-no for value. Looking at the vast dining area with lots of tables, it would've attracted more of the dinner crowd. Perhaps the chef wasn't in a good mood previously. But looking at the current state, it would be a long climb before we visit it again.

Tian Jia Fu

Tel: 6872 5860

106 Clementi St 12
#01-38A/B

Lai Lai Casual Dining @ Jurong Point, Singapore

The aftermath of my previous Taiwan trip hit me recently when I had a sudden craving for Taiwanese delicacies, especially a good bowl of stewed beef noodles which tastes so good in its own right. One might say that Singapore has so many restaurants specialized in Taiwan-originated beef noodles, but most of them do not even come close to Lai Lai (literally translated as "Come Come"), a casual dining eatery which hails from Sheraton Hotel in Taiwan itself.

Beef Noodles, be it paired with flavourful broth or thick savoury gravy is a must-try, to satisfy my personal craving and not to even mention that they are specialized in this certain dish. The tender and juicy beef chunks is set to take the home-made noodles to another level, alongside with crunchy greens. Impressive indeed.  

Most noodles/rice comes with a set meal at approximately S$13.90, which includes a side dish ranging from pig intestine to prawn fritters and a drink. Personally, I like to consume the food in between sips of their signature milk tea w/ pearls.

Beef tendon (S$10.90) is one of my favourite parts, these gelatinous connective tissues that are braised with brown cravy tasted so well together with the mild sweetness of carrots. Ooohh, somehow this dish relieves some memories of the curry beef tendon I had in Hong Kong previously.

All in all, Lai Lai proves to serve good, yet affordable Taiwanese cuisine. 

 

Lai Lai Casual Dining

Tel:  6861 1004

1 Jurong West Central 2

#03-08

Jurong Point

Chicken Hotpot @ Serangoon Nex, Singapore

Chicken Hotpot was something we always wanted to try at Serangoon Nex - the ingredients coupled with boiling broth looks appetizing, their concept of "Shanghai-nese buffet hotpot" is refreshing, what else? Oh yes, televisions screening them as a featured restaurant and what typical Singaporeans look for in a "die-die-must-try" makan place - snaking long queues.

 

The Shanghai-inspired restaurant has a couple meal going on for approximately $30+, which includes the Spicy Prawn hotpot and Chicken Claypot, along with a jug of thirst-quenching fruit punch/soft drink.

 

The Spicy Prawn hotpot is recommended for chilli-lovers looking for an intriguing fusion in their mini-hotpot. French fries in sambal broth?! Don't be alarmed like yours truly. It was my virgin experience trying out this unique combination as well, and trust me when I say that it is addictive. Prawns-wise, the meat lacks in juiciness and appears to be slightly overcooked. For health gurus, just a friendly warning that the gravy will be quite oily to take in.

 

 

Their signature Chicken Claypot was the highlight of the entire meal, with tender and succulent chicken meat simmered in thick and flavourful base over long hours. It is paired with crunchy celery, capsicums and onions. However, the amount of chicken meat was rather disappointing, if not, paired with glass noodles, the Chicken Claypot would make a perfect choice for any individuals looking for inner warmth in a chilly weather.

Not enough? Grab some ala carte items (S$1+ to S$3+) and cook them in the refillable broth!

All in all, Chicken Hotpot is not really "wow-inducing", but it would do fine for people looking for convenient and fuss-free hotpot meals, else the slightly hefty price.

Chicken Hotpot

Tel: 66369179

Opening Hours
Daily: 11:00 - 10:00

23 Serangoon Central

#02-17 

Nex

Boon Lay Raja Restaurant @ Jurong East Central, Singapore

Amidst all the blessings and well-wishes while tossing the Prosperity Toss, or better known as 鱼生 (yu sheng) and Lo Hei, our "HUAT AH" probably came out the loudest. It was noisy and rowdy, not to even mention - messy, with bits and pieces of the rainbow-colored dish flying all over the place. But again, that was exactly what the Chinese New Year atmosphere is supposed to be.

My paternal grandma's birthday was usually held right here in this particular restaurant, but somehow this year, we had it in Moi Lum Restaurant which was located at Maxwell Road. Hence, I thought fate brought me to Boon Lay Raja Restaurant once again, when my maternal relatives selected this place for our New Year's lunch during 初一 (beginning of the year).

Established in 1979 at Boon Lay Shopping Centre, they had since moved to Jurong East Central (beside Jcube) for better convenience and to accomodate the large dinner crowds. With an extensive menu of dim sum and Cantonese cuisine, they also specialize in seafood dishes, especially shark fin's soup which is proudly presented on their signboard.

Another favourite of mine is the Crispy Roasted Chicken, which was lightly salted just enough to enhance its taste and flavour. Unlike most roasted chicken which happened to be tough and dry, their rendition was juicy and had retained the smooth texture. If you happened to drop-by during this festive season, do try out their unique creation of fried prawns and strawberry sauce.

Besides your usual weekend dinner, Boon Lay Raja is also catered for a range of functions, such as buffet caterings, wedding banquets and functions. In addition, the dishes that they present certainly appeals to the elderly, not less the younger generations though.




Boon Lay Raja Restaurant

Tel: 6563 6643
Opening Hours
Daily: 11:30 - 14:30, 16:00 - 22:30

Blk 135 Jurong Gateway Road
#02-337