Wine Mansion Keong Saik – Captivating New Menu [MEDIA INVITE]

Wine Mansion at Keong Saik (“WM”) is a cosy wine bar tucked away in Singapore Heritage Landscape at Keong Saik Road. They are known for their diverse wine selections that are popularly priced. To complement the wine, the chefs have prepared a diverse and captivating menu.

Part of Dining Area

Recently, the team at WM unveiled their new menu and I was there with Epicurious Caniggia to sample the new creation.

Fresh Japanese Hyogo Oyster

We started with Fresh Japanese Hyogo Oyster ($28 per half dozen). Every Tuesday & Friday it’s Oyster Night at WM, so each piece is priced at $2.50 only. Additional $1/pc for Baked Version. The oysters are fresh, plump, sweet and juicy with minimum brainy taste. I had mine in two different ways, first with freshly squeeze of lemon juice; and second with lemon juice and the salsa.

Fresh Japanese Hyogo Oyster

Fresh Japanese Hyogo Oyster

The oysters paired nicely with the Prosecco that was served at the start of the meal.

Prosecco

Harissa Eggplant ($14). The eggplant is cooked with Harissa paste, the recipe originated in Tunisia. It is made from roasted red peppers, red chilies, tomato paste, olive oil and lemon juice. I don’t usually eat eggplant due to its soft and mushy texture; however, I find the bold flavour from harissa paste covers the texture of the eggplant nicely. Watch out for the spicy kick that comes out at the end. It is served with a few slices of toast bread, providing a different texture to the dish and help to carry the paste.

Harissa Eggplant

Harissa Eggplant

Baked Spinach ($14). Creamy spinach is normally a side dish found beside your steak order. However, the chef baked this dish to create a crispy cheese crust on top. It is rich and creamy but the bitterness in the spinach helps to reduce the “jelakness”. It is served with a few slices of bread on the side, making a comforting entrée.

Baked Spinach

Baked Spinach

Crispy Pork Belly ($12). The pork belly is light and super crispy. It is served with purple cabbage sauerkraut, which is crunchy and acidic plus homemade chilli sauce. I also paired the red cabbage with baked spinach to offset the rich and creamy flavour.

Crispy Pork Belly

Crispy Pork Belly

Moving to mains, Pulled Pork Cheese Melts Quesadilla with Fries ($18). Juicy and tender pulled pork, infused with Philippines’ Adobo flavour and wrapped in the toasted tortilla. Instead of using fork and knife, I dive in with my fingers and enjoy the delicious quesadilla. The quesadilla is served with fries and garlic mayo. Don’t miss out on their fries, as it is super crispy externally but moist and fluffy internally. Dip with the garlic mayo, it is just a flavour bomb. Yummy!!

Pulled Pork Cheese Melts Quesadilla with Fries

For the mains, the wine served is Shiraz from Australia.

Shiraz

Tomahawk Steak ($148 per portion, 1 to 1.3kg). Every Thursday is a Tomahawk Steak Day, it is priced at $98, making it one of the most affordable Tomahawk Steak in Singapore. It is cooked perfectly to the point of medium-rare. The exterior has a nice charred crust while the flesh is juicy, succulent and with nice chewiness on it.

Tomahawk Steak

Tomahawk Steak

Tomahawk Steak

The tomahawk is served with salad with balsamic dressing, grilled tomatoes and three sauces; Brown sauce, honey mustard and chimichurri. (*Pre-order is required for the tomahawk steak promotional price to apply and waiting time is 45 to 90 minutes)

Salad with Balsamic Dressing

Honey Mustard, Chimichurri and Brown Sauce

Dessert is Black Sambo Panna Cotta ($14). Black Sambo is double-layered gelatin of chocolate and milk flavour. In short, it tasted like chocolate pudding with cream, topped with crushed pistachio, chocolate garnish and strawberries. Smooth bouncy texture and very comforting at the same time. Yumz!!

Black Sambo Panna Cotta

Black Sambo Panna Cotta

The setting of the restaurant is very cosy with dimmed lighting. The walls are purposely left with unfinished looks, showing some part of the bricks, creating the atmosphere that you are entering a wine cellar. Near the bar, a diverse range of wine are displayed prominently.

Part of Dining Area and The Bar

Part of Dining Area

The service team is very attentive. It had been raining before we arrived at WM, once we were seated the service staff immediately served us warm water. This allows us to get settled comfortably. Kudos to the team.

Check out the Daily Promotion for Wine Mansion Keong Saik below.

Daily Special

Overall, it was nice to be back at Wine Mansion Keong Saik. The dishes from the new menu are very delicious and well-executed. I like the Hyogo Oysters, Crispy Pork Belly, Pulled Pork Cheese Melts Quesadilla with Fries, Tomahawk Steak and Black Sambo Panna Cotta. Do visit Wine Mansion Keong Saik for your next dining destination. Cheers!!

Thank you very much Epicurious Caniggia for the invite and Team Wine Mansion Keong Saik for hosting us.

Food & Drink: 7.75/10

Value: 7.75/10

Service: N/A (Tasting Invitation)

Ambiance: 8/10

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

Wine Mansion

26 Keong Saik Road

Singapore 089133

T: +65 6225 4468

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

IG: @winemansion_keongsaik

OH:

Mon – Fri: 11.30 – 22.30

Sat: 17.00 – 22.30

Closed on Sunday

Hai Tien Lo – Mid-Autumn Festival 2023 [MEDIA DROP]

Celebrate Mid-Autumn Festival 2023 with Hai Tien Lo new and tantalising flavours snow skin mooncakes. It includes Strawberry Paste Hai Tien Lo No.1 Tea Ganache Snow Skin Mooncake, the enchanting Yam Paste White Rabbit Candy Ganache Mooncake, the Orange Paste Matcha Ganache Snow Skin Mooncake, and the Gula Melaka Paste with Desiccated Coconut Ganache Snow Skin Mooncake; a showcase of Hai Tien Lo’s unrivalled artistry in blending cherished nostalgia with contemporary culinary mastery.

Hai Tien Lo's Snow Skin Mooncakes

My pick from this range is the Orange Paste Matcha Ganache Snow Skin Mooncake, as the matcha blends well with the orange paste. Following that is the Gula Melaka Paste with Desiccated Coconut Ganache Snow Skin Mooncakes as it brings out the traditional local flavour, yet it does not look like the original local dessert.

Hai Tien Lo's Snow Skin Mooncakes

To complete the Snow Skin Mooncake line-up, Hai Tien Lo’s bestselling Mao Shan Wang Durian Snow Skin Mooncake.

Regular Gift Box with Snow Skin or Baked Mooncakes
Image Credit: Pan Pacific Singapore

The Traditional Baked Mooncakes will showcase Hai Tien Lo's delicate masterpiece – the No. 1 Tea Baked Mooncake, a harmonious fusion of East and West with its robust blend of tea and herbal ingredients to captivate and deliver an indulgent experience for tea connoisseurs and enthusiasts alike. Baked mooncakes available this season also include the decadent Black Sesame Baked Mooncake, Single Yolk White Lotus Paste Baked Mooncake, and the Double Yolk White Lotus Paste Baked Mooncake.

Pan Pacific Singapore Hai Tien Lo No 1 Tea Baked Mooncake 2023
Image Credit: Pan Pacific Singapore

For those special someone, indulge in the epitome of luxury with our limited edition Four Treasures Baked Mooncakes Premium Gift Set, available with an accompanying teapot set or bottle of exquisite Taittinger Brut Réserve Champagne. This opulent set, placed within a stylish Hai Tien Lo leatherette bag, is the ideal gift for loved ones and esteemed business associates.

Premium Gift Box with Baked Mooncake Selection
Image Credit: Pan Pacific Singapore

Hai Tien Lo Mooncakes

To Order: https://panpacificsingapore.oddle.me/en_SG

When: 19 June to 29 September 2023

Collection: 18 August to 29 September 2023. 10.00 – 20.00 at Hotel’s Mooncake Booth,

Level 2 of Pan Pacific Singapore (beside JTB Lounge). Alternatively, delivery can be arranged from 10:00am to 8:00pm at a fee. Three working days are required for all orders to be processed.

Price of the mooncakes are as below:

For more information, please call +65 9009 5936 or email specialevents.ppsin@panpacific.com

Hai Tien Lo

7 Raffles Boulevard

Level 3, Pan Pacific Singapore

Marina Square, Singapore 039595

Kelim Dakdoritang – First Spicy Garlic Chicken Stew in Singapore [MEDIA INVITE]

Kelim Dakdoritang (‘KD”), established in 1965, is one of the oldest and largest Dakdoritang brands with 50 restaurants in Korea just opened its first outlet in Singapore. KD is known for its garlic-loaded spicy garlic chicken stew, which is prepared according to a time-honoured recipe passed down through generations.

Kelim Dakdoritang

Kelim Dakdoritang

While the team was preparing our Spicy Chicken Stew ($36.90, S, 2pax) in the kitchen, we were served 2 types of banchan (Korean side dishes). Radish Kim Chi and Bean Sprout. Each diner will also get a special dipping sauce. Although KD only serves 2 banchans compared to other Korean Restaurants in Singapore, both banchans match the dish we are about to eat and we did not miss much.

Radish Kim Chi

Beansprout

When the spicy chicken stew arrived at the table, the first thing I notice was the huge lump of minced garlic, sitting on top of the spring onions, rice cakes, potatoes and chicken. We were recommended to take some of the garlic and mix it with the dipping sauce.

Spicy Chicken Stew

Spicy Chicken Stew

Heated on the stove in the table, we start digging into the stew once it reaches the boiling point. We started with the rice cake. It is chewy, bouncy and absorbs a bit of the robust flavour of the stew. Surprisingly, the fiery-looking stew is not spicy. (Spiciness rating, 3 /10).

Rice Cake

The Chicken

The chicken is tender, juicy with a nice bounciness. While the potato is still slightly hard, it soaks up the flavour of the stew. While the ingredients in the stew are flavourful enough on its own, I suggest you dip into the dipping sauce. It just gives the meat a different taste of sweetness, plus the smell of the garlic becomes sweet.

The Potato, Rice Cake & Chicken

We clarified with the KD team, that the spiciness level for the Spicy Chicken Stew is set at 0. If you are a daredevil and like it super spicy, you can ask them to add the spiciness level, up to Level 5 when ordering.

Kalguksu

Kalguksu

During the meal, we added the Kalguksu ($5) to the stew. After 5 minutes, we took out the noodles and the texture was soft yet bouncy and soaks up the flavour of the broth nicely. There are other toppings that you can add to the stew, such as Udon, Ramyeon, Potato, King Oyster Mushroom, Enoki Mushroom, Quail Egg and Sausage.

Kalguksu

Kalguksu

The stew also comes with fried rice. Using the leftover broth topped with the rice and seaweed mixture and cooked at the table.

Fried Rice

Fried Rice

During the media tasting, LD and I also tried Dakbal – Spicy Chicken Feet ($19.90). The fiery red stew looks more intense compared to the chew stew. Don’t let the look deceive you, when I tried it, the spiciness was very mild (Spiciness rating, 3 /10). The skin is gelatinous and the taste reminds me of the Indonesian Chinese version of Curry Chicken.

Dakbal - Spicy Chicken Feet

Dakbal - Spicy Chicken Feet

Dakttongjip - Fried Chicken Gizzard ($15.90). I am a fan of chicken gizzard, but I am a bit confused with their version here. Although the gizzard and the crispy batter are tasty, they seem to be distant. It’s like eating 2 separate dishes. I don’t recommend this.

Dakttongjip

Hotteok – Pancake with Brown Sugar 2ps ($9.90). The version here is slightly different than those sold on the streets in Korea. The Hotteok is crisp externally, a bit chewy internally and filled with seeds. At KD, they added brown sugar for additional sweet flavour, making it a complete dessert dish instead of just a snack.

Hatteok

Overall, it was a great experience trying out the dishes at Kelim Dakdoritang. LD and I return the following week for another session of Spicy Chicken Stew and we are glad to report the standard is the same as during the media tasting.

Part of Dining Area

We also tried Jumeokbap – DIY Flying Fish Roe Seaweed Rice Ball ($9.90) & Grilled Semi Dried Squid ($20.90). The portion of the rice is big and they are generous with the ingredients of seaweed and flying fish roe.

Jumeokbap

Jumeokbap

Meanwhile, the Grilled Semi Dried Squid is chewy, tasty yet easy to bite off. The mayo and the dipping sauce enhance the flavour of the squid. Yummy.

Grilled Semi Dried Squid 

Thank you very much CQ Works and Kelim Dakdoritang Team for the tasting invitation.

Food & Drink: 8/10

Value: 7.5/10

Service: N/A (Tasting Invitation)

Ambiance: 7/10

Budget per Person: $26 - $50

Kelim Dakdoritang

14B Kensington Park Road

Singapore 557265

T: +65 6241 4241

W: https://www.kelimdakdoritang.com.sg/

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

IG: @kelim_sg

OH: Daily 11.30 – 14.30; 17.30 – 22.00