Katong Jago Seafood – Nice Overall Zhi Char

Signature Seafood Fish Head Steamboat

It started when LD saw a video clip of this Seafood Fishhead Steamboat and share it on my FB page. This led to makan session with R & K. Katong Jago Seafood (‘KJS’) is located at a coffee shop at Jago Close (off East Coast Road), which also house delicious Char Kway Teow and Western Food stalls. 

Signature Seafood Fish Head Steamboat ($58) is a must-order here. Served in a traditional charcoal steamboat pot, the milky broth looks irresistible. The broth is robust, peppery and infused with the essence of seafood and fish head. 

Signature Seafood Fish Head Steamboat

The fillings inside the steamboat include tiger prawns, clams, garoupa fish head and vegetables. For the milky white colour in the broth, the chef uses fresh milk instead of the carnation milk for a more natural flavour. A generous dash of cooking wine also added to give it the extra OMPH in this dish. Not forgetting, this steamboat comes with free flow of the soup. Yum Yum. 

Clams

Prawn

Garoupa Fish Head

We started our meal with Chilled Prawns (FOC for orders above $70). First time I ever get prawns FOC. They are sweet, fresh and crunchy. It is actually worth ordering on its own. 

Chilled Prawns

Deep-Fried Baby Squid ($14 – S, $20 – M, $26 – L). Deep-fried baby squid, tossed with a combination of sweet and savoury sauce. The diced veggies of onion, pineapple and cucumber accompanied the crispy baby squid nicely. Nice with a glass of cold beer! 

Deep-Fried Baby Squid - Small

White Pepper Frog ($18). Unlike the black sauce version that you normally see with the frog porridge, the frog dish here looks very clean. The frog meat is tender and succulent, while the jus from the frog together with the white pepper created appetizing sweet and peppery flavour. 

White Pepper Frog

Mee Tai Bak. This slippery rice noodle delivers a unique taste on its own. Instead of the thick sweet black sauce commonly found in zhi char place, the KJS version added ketchup into the sauce. The sweet and tangy combination, together with crunchy bean sprout feels like a party in your mouth. 

Mee Tai Bak

Imperial Pork Ribs ($10 – S, $15 – M, $20 – L). Fork tender pork ribs coated with sweet aromatic sauce. The combination of oyster sauce, plum sauce, vinegar is just uplifting and perfect savoury ending to the meal here. Those who like fried garlic will appreciate the bitter sweetness deep fried garlic accompanying the pork. 

Imperial Pork Ribs

Service is fast, warm and friendly. They don’t try to upsell you on their seafood and recommend the portion appropriate to your group size. Plus, the service staff keep refilling the soup automatically. 

Menu 1

Menu 2

CBK verdict a good place to come for the Seafood Fishhead Steamboat. Not forgetting, the rest of the dishes that we order are very nice too. We’ll definitely come back for more. Cheers!! 

Food & Drinks: 8/10 

Value: 7.75/10 

Service: 7.5/10 

Ambiance: N/A (Coffee Shop) 

Budget per Person: $11 - $25, $26 - $50. 

Katong Jago Seafood 

228 East Coast Road 

Singapore 428925 

T: +65 8332 9369 

F: https://www.facebook.com/KatongJagoSeafood/

IG: @Katongjagoseafood 

OH: Daily 12.00 – 21.45

AWADH – Authentic Lucknow Cuisine [MEDIA INVITE]

Zaffrani Malai Phirni or Rose Phirni

AWADH is the first and only Indian restaurant in Singapore and South East Asia that serve authentic Lucknow cuisine. Their Master chefs belong to the famous Qureshi family of Master-chefs from Lucknow, trained to create the culinary spread fit for the Nawabs (Emperors). 

AWADH

AWADH gastronomic creations use more than 120 spices, all of which worth their weight in gold. The chefs trained on the ancient secret recipes and “temper” the dishes with aromatic herbs, spices, flavoured ghee and saffron. Located centrally in Orchard Road, AWADH is easily accessible from all parts of Singapore. 

Spices use in AWADH

While waiting for our feast to start, we whet our appetite with homemade lassi and pappadam. 

Homemade Lassi

Pappadam

Murg-Multani Shorba ($14), AWADH signature chicken soup officially kicks start our tasting session. Tasted like robust chicken soup with a touch of curry. The peppery heat at the end warms up your throat and tummy in preparation for the upcoming feast. 

Murg-Multani Shorba

Murg-Multani Shorba

Tandori Macchi ($22) is a chargrilled boneless piece of fish gently marinated in tandoori spices and thickened yoghurt. The fish is well marinated, firm and hold its shape nicely. When you bit into it, the texture is moist. It is a bit salty, so you might want to dip it with the tomato bell pepper chutney to balance the saltiness. 

Tandori Macchi

Tandori Macchi - The Fish

Gosht Galawat Kebab ($27). A staple in Awadhi cuisine, melt-in-your-mouth mutton patties with a blend of over 25 rare spices complemented with Mughlai paratha & yoghurt mint chutney. The patty is moist, soft and packed with a lot of spices. However, the strong and bold flavours in the kebab might not be suitable for everyone. 

Gosht Galawat Kebab

Kurkuri Okra ($16). A delicious crispy ladyfinger. I must confess that Okra and Me do not get along, However, as the okra is deep-fried, I gave it a try. It is crispy, lightly seasoned with spices while removing the sliminess in the middle part. Yum Yum. 

Kurkuri Okra

Tandoori Lehsuni Jhinga (Special Order Only). Garlic marinated prawns chargrilled in the tandoor oven served with a mint sauce. Crunchy tiger prawn, nicely seasoned with a nice smoky aroma. The mint sauce on the side enhances the flavour of the prawn beautifully. 

Tandoori Lehsuni Jhinga

Reshmi Broccoli ($19). AWADH version of baked creamy broccoli. A combination of creamy and crunchy that is easy on the palate. 

Reshmi Broccoli

Bhatt Ka Murgh ($24). Pan-seared bone-in marinated chicken served on a hot plate. This dish is sizzling when it arrived on the table. The chicken is fork-tender and nicely marinated meat easily fall off the bone. One of the best dishes of the day. 

Bhatt Ka Murgh 

As we have completed the starters, we are ready to move on to the Main Course. Yup, the dishes above were only starters. Frankly, we were about 70% full and we were re-arranging the space in our tummy. The main course in Indian cuisine are the dishes that paired with rice, naan, paratha and roti. 

Our Staters - Flatlay

Bhuna Gosht ($27). Mutton cooked with fried onions and tomato paste and a blend of aromatic spices. A fork-tender mutton dish with thick and creamy gravy. The spices almost covered all the gaminess of the mutton, making it acceptable to most diners. 

Bhuna Gosht

Murgh Makhni Jehangiri ($23). Popularly known as butter chicken; succulent pieces of chicken in a mildly spiced creamy tomato gravy. Tender and succulent chicken pieces, cooked in a rich buttery and tangy gravy. 

Murgh Makhni Jehangiri 

Lehsuni Motiya Saag Paneer ($20). Seasonal green vegetables with a choice of corn or cubes of cottage cheese. LD and my favourite greens in an Indian restaurant. This time it was served with corn (cottage cheese version also available). The seasonal green vegetables are smooth and creamy, followed with a crunchy burst of sweetness from the corn kernels instead of the usual savoury cottage cheese. Our first time trying this, and it is just yummy. 

Lehsuni Motiya Saag Paneer

Sultani Dal ($19) A combination of yellow and red lentils tempered with cumin and green chillies, best complemented with crisped buttered tandoori roti. It is light and tasty, works well to balance the rich naan. 

Sultani Dal

Some of the Main Courses

AWADH Murgh Biryani ($25). Biryani fit for the Royals. Boneless pieces of chicken, marinated in a blend over 40 spices, layered with basmati rice and slow-cooked “dum” style for 6 hours. 

AWADH Murgh Biryani 

The result is amazingly fragrant basmati rice with fork-tender chicken pieces and explosions of flavour in each bite. I like the texture of each grain of the rice remain al-dente and not mushy. 

The main meal also served with Plain Naan ($6), Garlic Naan ($7), Ulte Tawe Ka Paratha ($8) and Rumali Roti ($8). While we are familiar with naan, Ulte Tawe Ka Paratha, the signature Lucknawi paratha is a something you should try here. It is tasty and it has that extra chewy texture. 

Naan, Paratha & Roti with the Mains

Main Course

Meanwhile, the Rumali Roti is light, paper-thin and fluffy at the same time. Perfect to soak up those delicious gravy. 

Finally, we reach the finish line with desserts. Apple Jalebi ($12). AWADH unique take on the common jalebi dessert, granny-smith green apple slices covered in a spiced batter and steeped in sweet syrup. A combination of crispy and crunchy texture. The sourness from the apple reduces the sweetness from the sweet syrup. 

Apple Jalebi

We also have a shot of Zaffrani Malai Phirni or Rose Phirni. Phirni is a rich and creamy Mughal milk pudding. Zaffrani is cardamom flavour, while Rose Phirni is flavoured with rose essence. LD enjoyed the Rose Phirni, however, my taste bud does not agree with cardamon flavoured phirni. 

Zaffrani Malai Phirni or Rose Phirni

AWADH at Centrepoint Singapore is decorated in a combination of Indian and Persian flair. The tables are covered with black table cloth with the chairs are red. The bar and live band area are the main attractions in the restaurant, but during this covid-19 period, there will be no live band. 

The Bar

Overall, we are delighted to have tried the food at AWADH. Although the dishes look familiar, you can taste the difference of the unique multi-layer flavour from extra spices used in each of the dishes. Definitely worth to try. Cheers!! 

Live Band Area

Thank you very much Kris for inviting us and AWADH Team for hosting us. 

Food & Drinks: 8.25/10 

Value: 7/10 

Service: N/A (Tasting Invitation) 

Ambiance: 7.75/10 

Budget per Person: $26 - $50; $51 - $80 

AWADH 

Royal Indian Dining and Lounge 

176 Orchard Road 

#01-33H, The Centrepoint 

Singapore 238843 

T: +65 9385 5337 / 6909 9971 

W: https://theawadh.com/

F: https://www.facebook.com/awadhdining/

IG: @Awadhdining 

OH: Daily 11.00 – 23.30

Full Menu available online

Golden Peony – Curate Your Own Menu [MEDIA INVITE]

Chilled Cream of Avocado, Vanilla Ice Cream, Red Bean, Coconut Pudding.

September brings an exciting dining experience at Golden Peony. Curate Your Own Menu! Create your bespoke dining experience at Golden Peony curated from celebrity Chef Ku's new menu. A 5-course lunch from S$48++ per person or 6-course dinner from S$68++ per person.

LD and I tried their 6-course dinner menu.

We started with the delicious century egg prawn roll for appetizer. Crisp exterior followed with springy prawn meat. In the centre of the prawn roll are bak kwa, century egg and wasabi mayonnaise. A good way to start. 

Century Egg Prawn Roll

London’ Duck Pancake Roll, Parma Ham, Pineapple, Crispy Beancurd Skin Swan Pastry with Chili Crab Meat. An individual portion of a mixed platter. You start with the chewy homemade pancake skin that wraps the juicy and succulent London Duck. This homemade pancake skin is specially made to provide extra chewiness and to reduce the possibility of the skin drying out easily. 

London’ Duck Pancake Roll, Parma Ham, Pineapple,
Crispy Beancurd Skin Swan Pastry with Chili Crab Meat.

On the top, there are few slices of the roast London duck to savour with the plum sauce or even with the shiso leaf. The swan pastry is light, crispy and crumbly. It is filled with Singapore's Signature Chilli Crab that packs a solid punch. 

Crispy Beancurd Skin Swan Pastry with Chili Crab Meat

Crispy Beancurd Skin Swan Pastry with Chili Crab Meat

Double-boiled Baby Abalone Soup with Sea Whelk, Conpoy and Bamboo Pith in Mini Golden Pumpkin. A beautiful plating for this soup dish. The chicken soup is double boiled with the pumpkin. The broth tasted clean, with natural sweetness from the pumpkin and filled with the essence of the chicken. The abalone added a subtle flavour of the sea and the chewy texture in the soup together with the bamboo pit.

 

Double-boiled Baby Abalone Soup with Sea Whelk,
Conpoy and Bamboo Pith in Mini Golden Pumpkin

Double-boiled Baby Abalone Soup with Sea Whelk, 
Conpoy and Bamboo Pith in Mini Golden Pumpkin

Steamed Halibut, Capsicum Preserved Chili. The steamed halibut has a firm and buttery texture. The fungus and asparagus added an extra crunch to this dish. While I am not a fan of chilli on my fish, I do appreciate the multi-layers that the sweet picked chili brings flavours to this dish. Surprisingly, the sweet pickled chilli did not overpower the original flavour and still able to taste the freshness of the fish. 

Steamed Halibut, Capsicum Preserved Chili. 

Steamed Halibut, Capsicum Preserved Chili. 

Baked Kurobuta Pork with Bacon and XO Chili Sauce. Chef Ku version of pork roll. Kurobuta pork is wrapped with bacon in infused XO Chili sauce and baked. Although the pork roll is fork-tender, the XO sauce flavour is overpowered by the sweetness of the onion. Plated with the pork are broccoli for contrasting crunchy texture and tangy red currant berries, that will cut through the sweetness in the sauce. 

Baked Kurobuta Pork with Bacon and XO Chili Sauce.

Baked Kurobuta Pork with Bacon and XO Chili Sauce.

Stewed River Prawn with Crispy Egg Noodle Ball, Ginger, Spring Onion and Egg Gravy. When I cut through the egg noodle ball, I can hear the beautiful crunchy sound. Even after allowing the noodle soak and absorb the rich prawn infused egg gravy, I can still taste the crispy texture of the egg noodle in each bite. The gigantic river prawn is fresh, juicy, sweet with a hint of bitterness at the end. Totally love this dish. 

Stewed River Prawn with Crispy Egg Noodle Ball, Ginger, Spring Onion and Egg Gravy. 

The River Prawn

Chilled Cream of Avocado, Vanilla Ice Cream, Red Bean, Coconut Pudding. A Smooth and creamy avocado cream paired with vanilla ice cream. The bouncy heart shape red bean and coconut jelly adds a twist and contrasting flavour to the dish. Awesome dessert to round up the meal nicely. 

Chilled Cream of Avocado, Vanilla Ice Cream, Red Bean, Coconut Pudding

Overall, it was a sublime creation by Executive Chef Ku Keung and his team at Golden Peony. The menu is delicious and well balanced. Yummy!! 

Curate Your Own Menu 

When: September 2020 Onwards 

Time: Lunch 11.30 – 14.30; Dinner, 18.30 – 22.30 

Where: Golden Peony 

             Conrad Centennial Singapore, Level 3 

Price: Lunch, 5-course menu for $48++ per person 

          Dinner, 6-course menu for $68++ per person 

Reservation: 

Call 6432 7482/88 or Email Sinci.GoldenPeony@conradhotels.com; or 

Book through http://www.connoisseur.sg/

Menu available here

Lunch: 5 course menu for S$48++ per person
Dinner: 6 course menu for S$68++ per person

Thank you very much Golden Peony Team & Conrad Centennial Singapore for hosting us. 

Food & Drink: 8.5/10 

Value: 8.5/10 

Service: N/A (Tasting Invitation) 

Ambiance: 9/10 

Budget per Person: $51 - $80; $81 and Above 

Golden Peony 

2 Temasek Boulevard 

3F, Conrad Centennial Singapore 

Singapore 038982 

T: +65 6432 7482/88 

W: http://bit.ly/cbk-GoldenPeony

F: https://www.facebook.com/conradsingapore

IG: @Goldenpeony

OH: 

Mon – Sat: 11.30 – 14.30; 18.30 – 22.30 

Sun: 10.30 – 14.30; 18.30 – 22.30