Goldleaf Restaurant – CNY Comfort Food at Home [MEDIA INVITE]

CNY Emperor Chicken in Housemade Sauce

Welcoming the year of the Ox with a comforting Chinese New Year Set Menu from Goldleaf Singapore. Celebrating its 40 years in business, Goldleaf Restaurant is known to serve a hearty and comforting meal, with Taiwanese flair to its customers.

Goldleaf Restaurant - est 1971

There are four CNY Set Menu you can choose from Celebration, Happiness, Abundance and Prosperity. Plus, you can also order ala-carte through this platform (Goldleaf Online Order)

CNY Set Menu

With the safe distancing in place for this CNY, you can comfortably accommodate up to 8 guests at your home and enjoy CNY meal at your home.

We tried their selections of Goldleaf CNY Menu and here is our review.

Goldleaf Reunion Abalone Yu Sheng 

Goldleaf Reunion Abalone Yu Sheng. Fresh, delicious and crunchy. The abalone is bouncy and juicy, providing a contrasting chewy texture in the yu sheng. On top of that, keep a lookout for the Goldleaf signature lychee bubbles, for the bursting fruity juice in the yu sheng.

Goldleaf Reunion Abalone Yu Sheng 

Lychee Bubble 

CNY Emperor Chicken in Housemade Sauce. Cooked in homemade sauce with mushroom and fish maw, it produced a superb dish filled with robust gravy. The chicken is moist, tasty and super tender, I almost able to inhale the chicken meat and the delicious chicken skin.

CNY Emperor Chicken in Housemade Sauce

The portion is very big, each pax can have 2 servings each and best paired with a bowl of white rice. It is so so good, I even order this dish for my family reunion dinner.

Super Tender Breast Meat

Steamed Red Snapper in Hong Kong Style. Not a common type of fish served during CNY, however, the most important factor is the taste. Steamed to perfection, the red snapper flesh is firm, moist and flaky. The superior soy sauce and spring onions, accentuate the flavours of the flesh.

Steamed Red Snapper in Hong Kong Style

Steamed Red Snapper in Hong Kong Style

Braised Sea Cucumber with Tofu. I find this dish very comforting. The sea cucumber has a crunchy exterior, followed with a soft interior. The fried tofu is fried first to ensure it retains the texture during the braising process and also to add a slightly chewy texture in the dish.

Braised Sea Cucumber with Tofu

Assorted Mushrooms with Seasonal Vegetables. Crunchy, earthy and light in flavours. A must-have dish for mushrooms lovers.

Assorted Mushrooms with Seasonal Vegetables

Sauteed Prawns with Black Pepper Sauce. The prawns have a crispy exterior, followed with crunchy and bouncy flesh. They are coated evenly caramelised black pepper sauce, that is sweet and packed with peppery heat as well.

Sauteed Prawns with Black Pepper Sauce

Sauteed Prawns with Black Pepper Sauce

Taiwanese Noodles with Scallops in XO Sauce. This dish uses the popular Taiwanese thick and broad noodle (台湾刀削面) that is known for its QQ texture. It is cooked in a fragrant, tasty and delicious XO sauce.

Taiwanese Noodles with Scallops in XO Sauce

Taiwanese Noodles with Scallops in XO Sauce

Yam Paste with Gingko Nuts and Goji Berries. The version of Orh Nee here is smooth and creamy, as the coconut milk is folded into the paste. This differs from the traditional version that is thick and the coconut milk poured on top before serving. I find Goldleaf version is very yummy and enjoyable, giving it a traditional sweet end to the meal.

Yam Paste with Gingko Nuts and Goji Berries

CBK Verdict: A very enjoyable and comforting CNY meal with a Taiwanese flair.

Taiwanese Noodles with Scallops in XO Sauce

Goldleaf Restaurant CNY Menu

When: now till 26th February 2021.

Menu starts from $298+ for 4 pax to $1088 for 8 pax

Available for dine-in and home delivery.

How to Order:

- Online Order: https://take.ws/s/6596869895;

- Call 6346 1088

- Email order@goldleaf.com.sg

Thank you very much, Kristine for the invite and Goldleaf Restaurant Team for hosting us.

Food & Drink: 7.75/10

Value: 7.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7.25/10

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

Goldleaf Restaurant

88 East Coast Road

#01-05/06/07 Katong Square

Singapore 423371

T: +65 6346 1088

W: https://goldleaf.com.sg/

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

IG: @Goldleafsingapore

OH: Daily 11.00 – 14.30, 18.00 – 22.00

Famous Kitchen – Usher in The Year of The Ox [MEDIA INVITE]

Prosperity Salmon Yu Sheng

Usher in The Year of the Ox with The Famous Kitchen (“TFK”). A casual family-style restaurant specialising in Nanyang cuisine located in Sembawang. There are 4 different Chinese New Year set menu available this year, Sapphire, Jade, Crystal and Diamond. Each set menu also comes with the choice to include Exclusive Auchentoshan Three Wood 70cl Gift Pack.

The Famous Kitchen CNY Set Menu

For this Media Tasting, we sample the Jade Set B Menu, upsize to 8 pax. For those who like to include Exclusive Auchentoshan Three Wood 70cl Gift Pack, you can opt for Jade Set B1 menu.

Exclusive Auchentoshan Three Wood 70cl Gift Pack

Prosperity Salmon Yu Sheng (鸿运三文鱼捞生). The version at TFK leans toward the traditional version. The long-shredded vegetables are fresh and crunchy, topped with 2 plates of huge salmon sashimi. The combination of the plum sauce and candied winter melon are very sweet, I suggest you use only half of the plum sauce first, then added some more after tasting if needed.

Prosperity Salmon Yu Sheng

Prosperity Salmon Yu Sheng - The Toppings and Sauce

Prosperity Salmon Yu Sheng

Braised Shark’s Fin Soup with Crabmeat and Dried Scallop Soup (干贝蟹肉鱼翅羹). Thick, bold and robust. The shark fin and scallops are very generous, the umami flavours just shine through the soup.

Braised Shark’s Fin Soup with Crabmeat and Dried Scallop Soup 

Hong Kong Style Steamed ‘Live’ Marble Goby with Superior Soya Sauce (港蒸‘活’笋壳鱼). The freshness of the fish is a testament of ‘Live’ Marble Goby is used in this dish. The flesh is firm, yet juicy and flaky. The amount of soy sauce used just right, to accentuate the flavour of the fish. LD and I like the crispy ginger on top of the fish, that provide a different texture to the dish.

Hong Kong Style Steamed ‘Live’ Marble Goby with Superior Soya Sauce

Hong Kong Style Steamed ‘Live’ Marble Goby with Superior Soya Sauce

Braised Sea Cucumber with Fish Maw & Mushroom (红烧花菇海参鱼鳔). One of my favourite Chinese luxury ingredients, sea cucumber. It has a crunchy exterior, followed with a tender and juicy interior. The whole mushroom is plump and juicy, filled with robust gravy. Buried by the sea cucumber and mushroom are the fish maw, the sponge-like texture absorbs the gravy nicely.

Braised Sea Cucumber with Fish Maw & Mushroom 

Braised Sea Cucumber with Fish Maw & Mushroom 

Double Boiled Herbs ‘Kampung’ Chicken (御膳药材炖甘榜鸡). Cooked in the same style as traditional Cantonese double-boiled soup, this allowed the chicken to absorbs the Chinese herbs while retaining its flavour. The flesh of the chicken is fork-tender, while the skin is silky and smooth. The crunchy broccoli provided a contrasting texture to the dish, while the gravy definitely goes well with a bowl of white rice. Yum Yum.

Double Boiled Herbs ‘Kampung’ Chicken

Wok-Fried Tiger Prawn with Tea Leaf (茶香焗老虎虾). Crispy tiger prawn coated with caramelised sweet and savoury sauce. The flesh of the prawns is firm and bouncy. Not forgetting, the uni like texture at the head of the prawn goes nicely with the sauce. Although I can’t taste the tea flavour in the dish, I can smell the aroma when the dish was brought to the table.

Wok-Fried Tiger Prawn with Tea Leaf 

Stir-Fried E-Fu Noodles with Straw Mushroom (锅烧草菇伊面). Smooth and slippery noodle infused with good soy sauce and stock. The beansprouts add a crunchy texture to the dish, while the mushroom adds that bouncy feel and earthy flavour to this dish.

Stir-Fried E-Fu Noodles with Straw Mushroom

Water Chestnut with Snow Fungus & Egg White (百花雪茸马蹄露). A sweet and eggy flavour to end the banquet. This dessert comes with two different types of crunchiness; crunchy and bursting with juice from the water, and crunchy and springy from the snow fungus. One of my favourite Chinese Tong Shui.

Water Chestnut with Snow Fungus & Egg White

Overall, it was a sumptuous CNY meal from TFK. The Braised Shark’s Fin Soup with Crabmeat and Dried Scallop Soup, Double Boiled Herbs ‘Kampung’ Chicken and Hong Kong Style Steamed ‘Live’ Marble Goby with Superior Soya Sauce are my pick for this CNY set meal.

Prosperous Set Menu

When: Available from 27 Jan to 25 Feb 2021.

*New Year’s Eve, 11 Feb: Seating at 12.00, 17,00 and 19.30

**New Year Day 1 & 2, 12 Feb & 13 Feb: Seating 11.30 – 14.30, 17.30 – 22.30. (Prosperous Ala Carte Menu available on 12 & 13 Feb).

Where: The Famous Kitchen

For Reservations & Takeaway:

- Call 8128 7900 / 6636 8333/ 6257 1843

- Email: email fkreservation@singnet.com.sg

The Famous Kitchen CNY Ala Carte Menu

Thank you very much, Jennifer and The Famous Kitchen Team for hosting us.

Food: 7.75/10

Value: 7.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7.25/10

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

The Famous Kitchen

54 Sembawang Road

#01-01 Hong Heng Mansions

Singapore 779085

T: +65 6636 8333 / 6257 1843

W: http://famouskitchen.sg

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

IG: @Thefamouskitchen

OH: 11.30 – 14.30; 17.30 – 22.30 Daily.

How to Stretch Your Dining Dollar at IKEA Singapore

Image Courtesy of IKEA

When you enter IKEA Singapore, you must brace yourself for a long, harrowing journey. You’ll traverse vast plains of pillows and particle boards, surmount towers of glassware, and puzzle your way through labyrinths of mood lighting before you can emerge victorious at the checkout aisle.

IKEA is probably best known for two things: its cheap flat-pack furniture with pretty much impossible-to-pronounce names, and its affordable cafeteria that serves pretty much an endless stream of meatballs.

But there is even more food available in IKEA that can’t be found at the store’s restaurant. Each IKEA actually has its very own food market filled with an incredible assortment of Swedish treats, from smoked seafood to fancy jams, that you can take home and serve on your new table (if you ever figure out how to build it).

Order an Appetizer, Not an Entree

The next time you dine out, look at your plate and think about these portion amounts:

● Half of your plate should be vegetables

● A quarter of your plate should be starch like potatoes, rice, or pasta

● A quarter of your plate should be protein/meat

Alternatively, you can use your hand as a guide. Your palm is equal to roughly 3 ounces of meat. Now clench your hand into a fist and look at the front part where your fingers are. This area is equal to ½ cup, which is how much starch you should be eating. Finally, rotate your fist so that you are looking at your palm and fingers, this is equal to 1 cup, which is how much vegetables you should be eating. After keeping these measurements in mind, you will see that eating just an appetizer should be enough to make you full.

Drink Water

Before the Covid-19 pandemic, you can purchase refill drinks when you dine-in in IKEA Singapore. However, this is no longer the case. Instead of purchasing those sugar-loaded drinks, DRINK WATER. It’ll save you money, while you’ll stay healthy in the process.

Consider Convenience Foods

Saving money doesn’t mean you have to sacrifice flavour. IKEA’s food market has plenty of convenient yet delicious food that’s simple to prepare as well! Pre-seasoned frozen vegetables, snack-sized packs and bakery sweets save a little more at home, and you can definitely save big with IKEA Singapore.

What You Can Buy in IKEA Singapore

RÖSTI Potato Fritters

RÖSTI is a traditional potato dish that is often served with various meat, poultry, and fish dishes today. It is recommended that we eat it together with typical Swedish flavours such as fried pork and lingonberry jam. RÖSTI is made from raw or boiled potatoes which are fried to about ⅜” thick potato fritters. IKEA’s RÖSTI are pre-fried, so all you need to do is heat them up in a frying pan or oven, and then simply enjoy the taste!

Sylt Hjortron Organic Cloudberry Jam

While supermarkets are jam-packed (pun intended) with strawberry and raspberry products, you’ll rarely find foods flavoured with cloudberries. The tart berry‒which has a much cooler name than most berries‒is a Swedish favourite, and is often used to make jams. Luckily, you don’t have to go to Sweden to buy a jar, IKEA’s got you covered. Enjoy the jam with meatballs for a sweet-and-savoury treat.

Dryck Lingon Lingonberry Syrup

This pick is for all the LaCroix lovers out there. Combine this lingonberry syrup with sparkling or soda water for a delicious alternative to traditional soda. When you’re sick of drinking Apricot LaCroix, consider this tart, refreshing Swedish-style drink made with lingonberries (it’s like a cranberry, but popular in Scandinavia). Not to mention that it’s high in antioxidants as well!

Munsbit Snacks

For those long days walking around IKEA’s endless showrooms, a trail mix is just what you need to stay alert. Meet Munsbit, or snack packs of roasted nuts and dried fruit. The most satisfying option? A bag of dry-roasted cashews, almonds, organic dried apple, and dried blueberries. Keep a pack in your car during your daily commute.

KÖTTBULLAR Swedish Meatballs

If you’ve ever had a craving for IKEA’s famous meatballs, but never wanted to drive to a store, find parking miles away, and then wait in line to buy them, the 2lb freezer bag full of meatballs is perfect for you. Plate this classic Swedish dish with equally Swedish eats like lingonberry jam and cream sauce (both are available in stores, too). Or you could just zap them in the microwave and douse them in chilli or tomato sauce if you’re feeling lazy.

Hope you enjoy your dining experience in IKEA Singapore or with IKEA Singapore.

This post is brought to you by Vivien Kiong

Golden Peony – Niu Year Niu Experience [MEDIA INVITE]

Prosperity 'Pen Cai'

Welcome the year of the Ox with authentic and nostalgic flavours curated lead by Celebrity Chef Ku Keung and his team at Golden Peony. Placed on each table is a sculpture of Charging Bull, made from sugar, full of vitality and strength to signify the upcoming new year.

Charging Bull

We started this Chinese New Year menu preview with Pao Pao Minced Duck. The minced duck is plated on a crispy edible bowl. Before eating it, you squeeze the sauce into the cup, resulting in crispy delicious crackers filled with juicy minced duck.

Pao Pao Minced Duck

Pao Pao Minced Duck

Fortune OX ‘Yu Sheng’ featuring a combination of fresh vegetables, “Vegetarian” Salmon and Wagyu Beef. A mini version compares to 30pax yu sheng in previous years, this year we abide with the safe distancing regulations. We tossed the Yu Sheng with our mask on and shouted HUAT AH in our heart only.

Fortune OX ‘Yu Sheng’

Fortune OX ‘Yu Sheng’

Once portioned, the service staff added slices of seared wagyu beef. Tasted like a warm sweet and savoury Yu Sheng salad, accompanied by smooth and silky vegetarian salmon plus melt-in-your-mouth wagyu beef.

Fortune OX ‘Yu Sheng’

Fortune OX ‘Yu Sheng’

Abalone Ingot Pastry with Sliced Abalone rolled with Asparagus. Plated in the shape of Chinese character 人 (ren) means Human / People. The abalone on top of the ingot pasty is tender and bursting with flavour while the pasty is aromatic and crumbly. The asparagus wrapped with sliced abalone is a mixture of crunchy and QQ texture.

Abalone Ingot Pastry with Sliced Abalone rolled with Asparagus

Prosperity ‘Pen Cai’ – Abalone, Lobster, Sea Cucumber, Fish Maw, Whole Conpoy, Roast Pork, Homemade Meatball, Dried Oyster, Black Moss, Scallop, Chinese Mushroom, Cabbage.

Prosperity 'Pen Cai'

Pen Cai signify prosperity / abundance for a Chinese New Year dish; therefore, it is appropriate that the dish is loaded with the best ingredients. Binding the luxurious ingredients are robust, flavourful and gelatinous gravy. The individually plated pen cai is just superb, I am having a hard time deciding my favourite ingredients as all of them are just simply delicious.

Prosperity 'Pen Cai'

Stewed Lamb Rack, Saffron, Codonopsis (Dangshen) and Cumin. A thick cut of lamb rack, stewed till it is fork-tender and succulent. The curcumin is flavour is very strong and the gaminess of the lamb still lurking at the end. I enjoyed this dish, however, those who do not like gamy taste this dish might not be for you.

Stewed Lamb Rack, Saffron, Codonopsis (Dangshen) and Cumin

Duo Jade Perch in Spiced Coconut Milk Sauce and Capsicum Preserved Chili. Served in dual flavour, where one represents South East Asia flavour and the other is China flavour. The spiced coconut flavour is rich, creamy and packs with aromatic coconut and spice flavour. Meanwhile, the capsicum preserved chilli is smooth, silky with a bit of spicy kick at the end.

Duo Jade Perch in Spiced Coconut Milk Sauce and Capsicum Preserved Chili

The finale is Roasted Suckling Pig with Seafood Saffron Rice. Crispy suckling pig, stuffed with seafood saffron rice. The sauce on the side, made from mushroom, truffle and onion is the X-factor here. It blends nicely with the rice and elevates the flavours to a different level.

Roasted Suckling Pig with Seafood Saffron Rice

Dessert is Chilled Pineapple Jelly with Fried ‘Nian Gao’ with sweet potato and taro. The chilled pineapple jelly is set on a quarter of pineapple fruit, giving the authentic in house-made pineapple jelly made from scratch. The Nian Gao is a combination of crisp, sweet and chewy. I wish there is more of the nian gao. Yum!

Chilled Pineapple Jelly with Fried ‘Nian Gao’ with sweet potato and taro

Overall, Executive Chef Ku Keung and his team continue to impress me every year with their creations. I enjoy the food immensely and it charged me with energy and vitality to usher the year of Metal Ox. Looking for a place to celebrate this Chinese New Year, Golden Peony is one of your best considerations.

Chilled Pineapple Jelly with Fried ‘Nian Gao’ with sweet potato and taro

Golden Peony – Auspicious and Delicious

When: 18th January – 26th February 2021

Where: Golden Peony and Festive Takeaway Conrad Centennial Singapore

Monday to Friday Lunch: 11:30am – 2:30pm

Saturday, Sunday and Public Holidays Lunch:

1st Seating – 11:30am – 1:00pm

2nd Seating – 1:30pm – 3:00pm

*Dim Sum (Only Lunch) will only be available on 18th Jan to 7th Feb, 12th to 14th Feb and 20th & 21st Feb 2021

Monday – Sunday Dinner: 6:30pm – 10:30pm

Chinese New Year Eve Dinner: 11th February 2021 (2 seating)

First seating: 5:30pm-7:30pm

Second seating: 8:30pm-10:30pm

*S$100 deposit required per person for reservation, only Set Menus available.

Reservations are available and encouraged, adhering to the group size limit of 8 and below.

For more information or for reservations, please call +65 6432 7482 / 88 or email Sinci.GoldenPeony@conradhotels.com

More info available here http://www.connoisseur.sg/auspicious-and-delicious/

Thank you very much Conrad Centennial Singapore for the tasting invitation.

Food & Drink: 8.5/10

Value: 7/10

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

OH:

Mon – Sat: 11.30 – 14.30; 18.30 – 22.30

Sun: 10.30 – 14.30; 18.30 – 22.30