Tuesday 26 March 2024

Café Mosaic – Truly Singapore Flavours Seafood Buffet [MEDIA INVITE]

Café Mosaic at Carlton Hotel Singapore has refreshed its buffet spread and presents a Truly Singapore Flavours Seafood Buffet. This buffet is available on Dinner from Thursdays to Saturdays and Lunch on Sundays.

Café Mosiac - Part of Dining Area
Highlights of the newly curated spread are:

Oysters. They are big in size, sweet, plump and juicy. On top of the lemon wedges, you can pair the oysters with red vinaigrette or hot sauce.

Oysters
Seafood on Ice – Cold Crab Legs, Scampi, Mussels, Black Mussels, Poached Prawns, Salmon Sashimi & Tako Sashimi. The poached prawns are sweet and crunchy, while the cold crab legs are sweet and refreshing. The same can be said for the scampi, though you need to do some work before getting to that sweet flesh. The salmon sashimi is of a good grade and we sure have plenty of them.

Seafood on Ice - Cold Crab Legs & Scampi
Seafood on Ice - Poached Prawns, Mussels & Black Mussels
Salmon Sashimi & Tako Sashimi
The Carving Table – Slow Roasted Pepper Crusted O.P Beef & Oven Roasted Herbs Leg of Lamb. Roast meat is my weakness when I come for a buffet. The roast beef is cooked to the point of medium rare and the roast lamb is juicy, succulent and full of flavour. I am not a black pepper sauce fan, however, the version here is pretty good, not overloaded with pepper.

Slow Roasted Pepper Crusted O.P Beef
Oven Roasted Herbs Leg of Lamb
Mustard, Black Pepper Sauce, Mint
Singapore Rojak aka The Singapore salad: I like this DIY rojak because I can put as many “you tiao” (fried dough) as I like. The hei ko (prawn paste) is solid, plus the peanut topping is fragrant as well. On a rotational basis, Café Mosaic also serves fruits rojak and gado gado.

Singapore Rojak
Prawn Noodle Soup. The broth is robust and packed with the essence of pork and prawns. The small pork ribs are fork tender while the prawns are fresh and crunchy. Together with the yellow noodles, it is a comforting dish.
Prawn Noodle Soup
Singapore Chilli Crayfish & Thai Moo Ping. The Singapore chilli crayfish is surely packed with punch. It is spicy, smooth, silky, eggy and it just opens up my appetite. The chilli sauce absorbs into the flesh of the crayfish and I enjoyed it with the fried mantou as well. Meanwhile, the Thai Moo Ping is well-marinated and oozing with the pork juice.

Singapore Chilli Crayfish & Fried Mantou 

Moo Ping, Bean Sprout & Scallops
Desserts. The spread includes selections of cakes, local desserts, cut fruits and also ice cream. The Mango Pudding, Mango Mouse Cake and Cheese Cake are my picks.

Desserts Station
The Cakes
Local Dessert - Pulu Hitam
Tea and coffee are provided, including local drinks. Since they serve ice cream, I decided to make an affogato to finish my meal.

Coffee Station
Ice Cream
A notable mention of some dishes that we did not manage to try, but look yummy: Sushi and Barramundi with Black Bean Sauce.

Sushi
Barramundi with Black Bean Sauce
Overall, the Truly Singapore Flavours Seafood Buffet provided a considerable spread of international and local flavours that will please diners. The quality of the food is very good and they are delicious as well. If you are looking for a buffet place, do consider Café Mosaic. Cheers!

Salad Station
Bread and Crackers
Chilli Station
Truly Singapore Flavours Seafood Buffet
When: Dinner Thursdays – Saturdays & Lunch on Sundays
Time: Dinner 18.00 – 21.30; Lunch 12.00 – 14.30
Price: $128 per adult; $38 per child (6 to 12 years of age)
For reservations and enquiries, please call 6311 8195 or email cafe.mosaic@carltonhotel.sg

BANKS PROMOTIONS
20% off mains (excluding set lunch)
1-for-1* for Weekday Lunch Buffet, Weekend Seafood Buffet and Saturday Lunch Buffet
Applicable for DBS/POSB, Citibank, OCBC, Trust Bank and UOB cardmembers (till 31 December 2024).
*1-for-1 promotion is only applicable for adult diners.

Menu 1

Menu 2

Food & Drink: 7.5/10
Value: 7/10
Service: N/A (Media Invite)
Ambiance: 7.25/10
Budget per Person: $51 – 80; $81 and above

Café Mosaic
76 Bras Basah Road
Level 1, Carlton Hotel Singapore
Singapore 189558

T: +65 6311 8195
OH:
Breakfast: 07.00 – 10.30
Lunch: 12.00 – 14.30
Dinner: 18.00 – 22.00 (L.O. 21.30)

Thursday 7 March 2024

Plum Village – The Last Hakka Restaurant in Singapore

Plum Village Hakka Restaurant (“Plum Village”) is the only Hakka Restaurant remaining in Singapore. It is owned and operated by Mr Lai Fak Nian. Plum Village is nestled comfortably in a two-story shop house at the old estate in Jalan Leban, off Thomson Road between Ang Mo Kio Ave 1 and Yio Chu Kang Road.

The menu of Plum Village is the size of A4 paper and contains about 18 dishes, representing Hakka people from different provinces in China. Each dish is painstakingly created from scratch and some of the items are subject to availability. We decided to order the recommended set meal for 4 pax priced at $56 plus the Beancurd Skin Pork Stomach Soup ($10).

The Menu
The first dish to arrive is Salted Chicken. Plum uses Kampong chicken for this dish, providing a stiffer texture for the breast meat, but delivering a better wholesome flavour of the chicken. True to its name, the dish is on the salty side, however, the sauce is filled with the essence of the chicken and what a flavour bomb.

Salted Chicken
Hakka Yam Abacus is a well-known dish representing Hakka food in Singapore. The yam abacus has a lovely chewy texture, but the ingredients that infuse the flavour are dried shrimp, dried cuttlefish, Chinese mushroom, minced pork and fish sauce. Awesome.

Hakka Yam Abacus
Pork with Preserved Vegetables. As a Hakka, I know this dish very well. My family version is the pork belly is braised with sweet mei cai. However, I find the versions in Singapore and Malaysia, most of them used salty mei cai. The version at Plum Village is of a very good standard. The pork belly has a good ratio of meat and fats, absorbs the flavour of the mei cai and soy sauce, and cooked to the point of fork tender. Even though the set menu included a noodle dish, we still decided to order two bowls of white rice to share. What a “rice thief” dish.

Hakka Yam Abacus
Stuffed Yong Tau Foo. For Hakka Yong Tau Foo, the tofu is stuffed with minced pork instead of fish paste. The tofu base used is firm, while the minced pork is fatty and gives this dish a nice meaty flavour.

Stuffed Yong Tau Foo
Complimentary Fried Hakka Noodles. The thin egg noodles are similar to e-fu noodles, bouncy and lightly fried with mushroom and minced pork. Don’t expect any wok hei, but the flavour remains robust and delicious.

Complimentary Fried Hakka Noodles
We also ordered Beancurd Skin Pork Stomach Soup ($10). The pig’s stomach is clean and absent of any foul smell. The broth is robust with a touch of pepper. Good to start the meal.

Beancurd Skin Pork Stomach Soup 
At the end of the meal, we were served complimentary dessert of red bean soup.

Red Bean Soup
The décor of this place is stuck in the 1980s. The tables are covered with white plastic table cloth, while the lights are dim and yellowish. Really brought out the nostalgic vibe. Service is no fuss and friendly.

Overall, Plum Village is the place to go if you want to experience Hakka food in Singapore. The food is tasty, pocket friendly but cooked with heart. We enjoy all the dishes here and we hope to dine here again before they close. Cheers!!

Food & Drink: 7.5/10
Value: 8/10
Service: 6/10
Ambiance: 6/10
Budget per Person: $11 - 25

Plum Village Hakka Restaurant
16 Jln Leban
Singapore 577554

T: +65 6458 9005
F: https://www.facebook.com/PlumvillageHakkafood/
OH:
Mon, Tue, Thu – Sat: 11.00 – 14.00; 17.30 – 21.00
Sun: 12.00 – 14.00; 17.30 – 21.00
Closed on Wednesday.

Thursday 29 February 2024

Sichuan Alley – Landed at Capitol Singapore [MEDIA INVITE]

Sichuan Alley, a modern casual restaurant focused on Sichuan cuisine has recently opened a new outlet at Capitol Singapore. Sichuan Alley (“SA”) serves signature Sichuan cuisine, comforting noodle dishes plus the new addition of delectable fried rice.

Sichuan Alley @ Capitol Singapore
The décor of SA at Capitol Singapore is casual, modern and complemented with Chinese flair. The dining area is designed based on open concept, where diners can see most of the dining area and outside the restaurant with minimum boundaries. On the opposite, passersby can see the diners and delicious food served inside as well. There is one part of the seating area like a noodle bar section. This is good for single-person dining and fuss-free.

Noodle Bar Seating
Part of Dining Area
We started the tasting with Signature Small Plates: Chilled Cucumber ($3.90) and Mala Black Fungus ($5.50). The cucumber is crunchy, refreshing and nicely seasoned. The black fungus will open up your appetite with the fiery mala spice combined with crunchy and nutritious black fungus.

Mala Black Fungus & Chilled Cucumber
Chilled Cucumber
Mala Black Fungus
Mouth Watering King Prawns ($8.90) is a combination of crunchy prawns with chilli oil and homemade sauce. The spiciness is very mild and the fragrant sesame seeds added flavour to this dish. Sichuan Pepper Ox Tongue ($11), the texture of the ox tongue is tender with a bit of bounciness. The homemade chilli sauce is not spicy, instead, it enhances the flavour of this dish.

Mouth Watering King Prawns

Sichuan Pepper Ox Tongue
B-52 Fried Chicken ($16) is the signature fried chicken of SA. The crispy and succulent popcorn-sized chicken nuggets are buried under the pile of dried red chillies, cashew nuts, leek and spring onion. The chicken is delicious, but if you accidentally bite the chilli seeds, you will be in a pickle.

B-52 Fried Chicken
Braised Pig Intestines with Tofu ($17.30). I am a pig intestines lover, so I might be a bit biased towards this dish. The pig intestines are very clean and there is no foul smell. It absorbs the sauce nicely and together with the tofu, this dish is just irresistible. My “rice thief” dish at SA.

Braised Pig Intestines with Tofu
Sichuan Hot Red Beef ($19.30) – Sliced Beef, Black Fungus, Bean Sprout, Celery and Celtuce. A fiery-looking dish and it lives up to its plating. The juicy and tender beef slices are very spicy, after that piece, I quickly gulp my refreshing Black Plum Tea ($5.90) to put out the fire.

Sichuan Hot Red Beef
Sichuan Sour Vegetable Fish ($19). I like the silky texture of the sliced fish in this dish. The Sichuan sour vegetables are very appetizing and invite you to eat more. Yum Yum.

Sichuan Sour Vegetable Fish
We proceed to the main food staples of Dry Noodle, Dumplings and Rice. It was the first time we tried SA fried rice. Sichuan Soy Sauce Fried Rice ($8.90) & Chicken Cutlet Egg Fried Rice ($14). The Sichuan Soy Sauce Fried rice reminds me of the version that I had in Beijing a while back. This simple-looking fried rice is fragrant and appetizing plus the aroma and umami flavour for the Sichuan Soy Sauce is just irresistible.

Sichuan Soy Sauce Fried Rice
Meanwhile, the Chicken Cutlet Egg Fried Rice has a lovely fragrant aroma from the egg. The chicken cutlet is crispy externally while the interior is juicy and succulent.

Chicken Cutlet Egg Fried Rice
President Rice Noodle ($24.50) - Beef Cheek, Pig Intestines, Pork Ribs, Mashed Peas, Vegetable, Coriander, spring onion, crispy chickpeas, rice noodles. This is the most luxurious noodle dish in SA. The rice noodle is smooth and silky, accompanied by three main protein dishes and topped with a lovely fried egg. For the President Rice Noodle, diners can choose the spiciness level from Spicy, Less Spicy or Non-Spicy.

President Rice Noodle
Mashed Peas Dan Dan Noodles ($13.50) – Mashed Peas, Minced Beef, Coriander, Thick Noodles. The noodle is thick, bouncy and crunchy. When you mix all the ingredients, it will become like a version of mazesoba. Though the noodle comes with fresh chilli, I find the spiciness level is manageable.

Mashed Peas Dan Dan Noodles
Scallion Oil Noodle ($8.30 – Vegetarian). A lovely al-dente noodle, coated with aromatic scallion oil, soy sauce and spring onion. Simplicity at its best.

Scallion Oil Noodle - Vegetarian
Desserts are Speciality Ice Jelly ($5.50) and Sweet Fermented Rice ($4.50). The sweet fermented rice balls are a dessert that needs some getting used due to the unique taste of the fermented rice. For the Speciality Ice Jelly, I like the combination of brown sugar, hawthorn flakes, peanuts and the ice jelly. It is refreshing and provides a lovely end to the meal.

Sweet Fermented Rice
Speciality Ice Jelly
Overall, the team at Sichuan Alley has fine-tuned their menu with the opening of the second outlet. The dishes look comforting and it showcase that Sichuan cuisine goes beyond spicy and mala. The menu caters to everyone and all ages. For the complete Sichuan casual dining experience, check out Sichuan Alley. Kanpai!! Cheers!!

Thank you very much Kristine, Executive Chef Eugene See and Sichuan Alley team for hosting us.

Food & Drink: 8/10
Value: 8/10
Service: N/A (Tasting Invitation)
Ambiance: 8/10
Budget per Person: $11 – $25; $26 - $50

Sichuan Alley @ Capitol
213 Stamford Road
#B1-29/30, Capitol Singapore
S178905

T: +65 9155 5244
IG: @Sichuanalley
OH: Daily 10.30 – 21.30
Menu available online

Other Location
151 Telok Ayer Street
#01-01
S048441

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