Le Cheng – Authentic Hainanese Flavour [MEDIA INVITE]

Le Cheng Hainanese Chicken Rice is a concept by Ah Seng, a Hainanese and the boss / founder of Gu Zao Ren, renowned for its homely Hainanese and Taiwanese cuisine. Le Cheng is named after a town in Hainan where Ah Seng grew up. The opening of Le Cheng signifies a celebration of 25-years family tradition and the years of Ah Seng’s dedication to mastering Hainanese dishes.

Le Cheng Hainanese Chicken

Gu Zao Ren

One of the most renowned Hainanese dishes, also known as the Singapore National dish is Chicken Rice. Le Cheng Kampong Chicken [$21.80 half / $41.80 whole]. Le Cheng uses Kampong Chicken as it delivers more flavours. We had half portion because we wanted to try the breast and thigh meat.

Le Cheng Kampong Chicken - Half

The thigh meat is juicy and succulent. The meat is packed with flavour and the chicken skin is also bouncy. While Kampong chicken breast meat is usually dry and though, Le Cheng cooked their chicken spot on. It is juicy and bursting with flavour.

Le Cheng Kampong Chicken - Half

For the chicken rice [$1], it is aromatic and infused with chicken broth. Each grain of rice is plump and not mushy. LD also approve their thick and rich chilli sauce plus the zesty ginger.

Chicken Rice with Chicken Breast

White Pepper Claypot Chicken Soup [$28 / $48], another Le Cheng Signature dish. Crafted with a secret blend of spices that includes ginger, black fungus, wolfberries and chicken oil. The broth is robust, creamy and followed by a mild pepper kick. Yes, LD and I find the pepper is mild, it can be better if it increases by 30%. The chicken has a pleasant chewiness, yet very tasty.

White Pepper Claypot Chicken Soup

To enjoy the flavour of the White Pepper Claypot Chicken Soup, you can order some Add Ons [$4 each]. We decided on White Tofu, Chinese Cabbage and Enoki Mushrooms. Other options available are Vermicelli, Bee Hoon, Thick Bee Hoon, Lettuce, Spinach, Seaweed and Yam.

White Tofu, Chinese Cabbage and Enoki Mushrooms

Accompanying our chicken rice meal are some popular dishes in Gu Zao Ren. Yes, Le Cheng is located beside Gu Zao Ren and they share the same kitchen. Therefore, you can still order dishes from Gu Zao Ren.

Le Cheng Menu 1

Le Cheng Menu 2

Gu Zao Ren Menu

Fried Fermented Pork [$14 / $16]. A dish that I always order when I go to Gu Zao Ren. Perfectly marinated, the exterior is crispy and the meat is so juicy, that just melts in your mouth.

Fried Fermented Pork

Fried Sotong with Ginger & Onions [$14 / $16]. A nicely executed zi char dish. The sotong is tender and bouncy, coated and infused with the sauce from the ginger and onion.

Fried Sotong with Ginger & Onions 

Green Dragon Vegetables with Mushroom [$12 /$14]. Fresh, tasty and we can taste the natural flavour of the green dragon vegetables. Fried Bean Sprout with Salted Fish [$10 / $12]. LD & I love the crunchy texture of the bean spouts and we can taste the salted fish in the background. However, we wish there is more salted fish bits.

Green Dragon Vegetables with Mushroom 

Fried Bean Sprout with Salted Fish

The décor of Le Cheng is kept to the minimum. The place is clean, bright and air-conditioned. The focus here is solely on the food.

Part of the Dining Area

Overall, LD and I like the Le Cheng chicken rice. It is well-executed, tasty and very comforting. The White Pepper Claypot Chicken Soup is good communal and comforting hotpot dish that bring people together. While the other zi char dishes are good, the Fried Fermented Pork stands out among the rest. A must-order dish here. Do visit Le Cheng for their Kampong Chicken Rice and their homely dishes. Cheers!!

Jumbo Iced Lemon Tea - Super SHIOK!!

Thank you very much Protegie Consultancy and Le Cheng team for the invitation.

Food & Drink: 7.5/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 6.5/10

Budget per Person: $11 - $25

Le Cheng

389 Changi Road

Singapore 419838

T: +65 9022 7789

W: https://lechenghainanesechickenrice.oddle.me/en_SG/

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

IG: https://www.instagram.com/lechengsg/

OH:

Mon – Fri: 10.00 – Midnight

Sat & Sun: 09.00 – Midnight

Dutum Korean BBQ – Lotte Wagyu Beef and Dutum Pork

Dutum Korean BBQ Restaurant (“Dutum”) is the latest Korean BBQ joint in Singapore K-Town, Tanjong Pagar. LD and I were supposed to try its sister restaurant, however, as that restaurant has a long waiting list, they referred us to try Dutum. To our surprise, Dutum is owned and operated by John, an old friend that we know from another K-BBQ joint. After completing his National Service in South Korea, he got married and return to Singapore with his family.

Dutum Korean BBQ

Dutum only opened its doors in July 2024. The restaurant looks clean and classy. The copper gold exhaust pipes and signboard make it look “atas” and give you the confidence that you will be well looked after here.

Dutum Interior

Here are some of the items that we have tried for the past 2 visits. Premium Beef Set [$145] – Wagyu Ribeye, Wagyu Oyster Blade, DUTUM Prime Beef. Complimentary 1 Vegetable stick & Steamed Egg.

Banchan and Sauces

Dutum uses Lotte Wagyu Beef that are raised on Hanwoo Diet. For those who have been to Korea, you will know that Korean Beef (Hanwoo) is one of the best premium beef in the market. The marbling of the beef is superb and you can expect a #Beefgasm experience. Luckily, Dutum also provide a full service, meaning the service staff will bbq the meat for you on your table.

Premium Beef Set

Dutum also uses Korean charcoal for their BBQ, to ensure consistency of the fire. The beef set is cooked on cast iron grill plate, that helps to seal the juice in the meat. All the beef are cooked to the point of medium rare. The ribeye is just fantastic. Juicy and melts in your mouth. The oyster blade has a lovely bite to it, where you can taste the flavour of the meat more. Not forgetting the prime beef, for the explosive flavour. Yummy!!

Wagyu Ribeye

Wagyu Oyster Blade

DUTUM Prime Beef

Premium Pork Set [$90] – DUTUM Pork Belly, DUTUM Pork Neck, Pork Finger Rib. Complimentary 1 Vegetable stick & Steamed Egg. Dutum’s Fire-Oven Pork undergoes a preliminary cooking process at 500 degrees C in a fire oven to achieve a succulent and crispy texture. Subsequently, it is further cooked with charcoal, on a steel mesh grill to enhance its flavour with a smoky essence.

Premium Pork Set

DUTUM Pork Belly

The pork belly has a crisp exterior, followed by juicy and succulent meat. What a #Porkgasm experience. The pork neck is leaner compared to pork belly, but it is still packed with flavours. However, my favourite cut of the pork is the pork finger ribs. Just think of a prime cut from the pork ribs. It is juicy, bouncy, full of flavours. Unlike pork belly which can be overwhelming, these pork finger ribs are just perfect for bbq. Don’t forget to eat the pork with the housemade ginger and spring onion paste. It looks similar to wasabi, but it tastes totally different. Drool!!

Pork Finger Rib

Potato Pancake, Pork Finger Rib, DUTUM Pork Neck

Steamed eggs are complimentary from the premium beef set and premium pork set. They are fluffy and bouncy (Toing!! Toing!!).

Steamed Egg

Soy Marinated Crab [$48]. Housemade by John’s Mother-In-Law. LD totally vouches for this. The crabs are fresh and the soy marinated is spot on, you just won’t stop. Unlike the factory-made version, that usually very salty, LD does not need any rice to enjoy this Ganjang-gejang. A must-order for crab lovers.

Soy Marinated Crab

Spicy Chicken Feet Set [$70] - Fish Roe Rice Ball & Steamed Egg. LD and her friends enjoy this. True to its name, spicy chicken feet can be one of the spiciest items in Korean food. That numbing spicy flavour is accompanied by the crunchy and chewy texture of the chicken feet. Even though, they are all “blowing fire” by the spiciness, they simply cannot stop themselves.

Spicy Chicken Feet

The fish roe rice ball come early before they even start cooking the chicken feet. I always think of this as a deconstructed Gimbab. When you mix it well, you get a “Flavour Bomb” rice balls.

Fish Roe Rice Ball

Fishcake Soup [$35]. This fishcake is tasty and bouncy. What I like about fishcake soup is the pepper broth. The broth gave that warm feeling, just like when we are slurping our Singapore Bak Kut Teh, the pepper version. It also works wonders to open up your appetite or as a final dish. Usually, I will ask for a packet of Ramyeon or two to add to the broth, but we have ordered too much. (Do note: the standard version of this fishcake soup comes with 5 sticks of fishcake).

Fishcake Soup

Potato Pancake [$25]. Korean version of Rosti. It is crispy and delicious. The key to this dish is to let it cool down, don’t eat it immediately. After 10 minutes, the crispiness of the batter and potato will have set. I tried one piece when it just came out, but when I tried the second piece after 10 mins, I was blown away. Yum!!

Potato Pancake

Cheese Bomb Fried Rice [$20]. The fried rice, cheese, fried egg and seaweed are prep on the square box and heated up on the charcoal. It is then shaken and served. While the idea is good, I find it MEH!! The flavours are separated from each other and the cheese all the ingredients together. The heating process also made the fried egg overcooked.

Cheese Bomb Fried Rice

Spicy Rice Cake [$20]. I did not try this but our friends’ feedback, it is spicy and got KICK!

Spicy Rice Cake

Yukhoe Spicy Cold Noodle [$25]. LD found a dish that combines two of her favourite ingredients. Cold Noodle and Raw Beef. The raw beef is fresh, while the spicy cold noodle is awesome and flavourful. The broth is robust, tangy and refreshing.

Yukhoe Spicy Cold Noodle 

I personally like the original Cold Noodle [$18]. Served chilled, the Mul-naengmyeon is just refreshing. The broth is robust and tangy with a hint of sweetness from the sliced pear. The buckwheat noodle is smooth and bouncy. I like the version at Dutum because it is served super chill and the tanginess in the broth is just right to balance the greasiness from the Korean BBQ.

Cold Noodle

Overall, we were impressed by the quality of the food at Dutum. The wagyu beef and pork are memorable, and the taste of the food seems to be suitable with our palate. Not forgetting, the service staff are very experienced and they do also ensure the meat are barbequed to perfection. What else can you ask for. Definitely, our go-to K-BBQ Restaurant from now on. Geonbae!! Cheers!!

Food & Drinks: 9/10

Value: 8.5/10

Service: 8.5/10

Ambiance: 8.5/10

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

Dutum Korean BBQ Restaurant

57 Tanjong Pagar Road

Singapore 088478

T: +65 9355 8550

F: https://www.facebook.com/dutum.korean.bbq.restaurant/

IG: @Dutumsg

OH:

Tue – Fri: 12.00 – 15.00; 17.00 – Midnight (L.O. 23.00)

Sat – Sun: 12.00 – Midnight (L.O. 23.00)

Closed on Mondays

Permata Singapore – Flavours of The Archipelago Indonesia [MEDIA INVITE]

In the month of October 2024, Permata Singapore is bringing you 1-FOR-1 Halal buffet with the rich Flavours of the Archipelago – a culinary journey through Indonesia.

Highlights of this feast are:

Nasi Liwet Sunda is an Indonesian rice dish, cooked in coconut milk, chicken broth, lemongrass and spices. At Permata, the Nasi Liwet is to be enjoyed with Teri Kacang Balado, Ayam Goreng Rempah, Sambal Bawang Iris Petai, Perkedel Kentang, Tahu, Tempe, Lalapan, Sambal Geprek and Cabe Ijo.

Nasi Liwet Sunda

To our surprise, the rice is one of the most aromatic and delicious rice we ever tried. It is an elevated version of regular coconut rice and we can taste the OMPH and Shiokness in this fluffy rice.

The Ayam Goreng Rempah has a super tasty exterior, followed by succulent flesh. The rempah seasoning absorbs into the chicken flesh and bones. Together with different types of sambals and petai, it just adds to the SHIOKness of this dish. Superb!!!

Mie Bakso. One of the most popular Indonesian street foods. Usually, the bakso (meatball) is made from beef but the version in Permata uses chicken instead. Although it is different from the street version, the chicken meatball is bouncy and tasty. Accompanied by the robust and savoury broth, plus quail eggs, it is worth trying.

Mie Bakso

Bubur Ayam Jakarta. A dish that is close to my heart. I enjoy this dish from a push cart during my secondary school days in Jakarta. The bubur (porridge) is blended with the chicken consommé, delivering a flavourful combo. For the toppings, I added crispy fried shallots, fried peanuts and spring onions. Thumbs up from LD (who was not a fan of Bubur Ayam), and she went for second helping.

Bubur Ayam Jakarta

Fish & Shrimp Geprek Casserole and Cabe Ijo Chimichurri Chicken Enchilada. An inspired fusion dish, presented in Western and Texmex style. The fish and shrimp casserole is creamy and spicy, while the cabe ijo chimichurri chicken enchilada is tasty, packed full of heat, and it is good to be eaten with the keropok.

Fish & Shrimp Geprek Casserole & 
Cabe Ijo Chimmichurri Chicken Enchilada. 

Mie Goreng Jawa. Classic version of fried noodle. Aromatic, loaded with egg and the thick yellow noodle is covered evenly with kecap manis. On top of that, it is also filled with a touch of “Wok Hei”.

Mie Goreng Jawa with Ayam Goreng Rempah

From the grill outdoor live station, we have Ayam Bakar Jakarta and Udang Bakar Jimbaran. One of the ingredients in Ayam Bakar Jakarta marinate is kecap manis. Due to the sugar content, the exterior of the chicken caramelises with a lovely sweet and charred flavour. On top of that, it sealed the juices in the flesh together with the marinate. Yummy!!

Udang Bakar Jimbaran & Ayam Bakar Jakarta

The Udang Bakar Jimbaran have similar marinate as the chicken, with the addition of chilli. Yes, the prawns are spicier, however, unlike the chicken, it did not seal the juice very well.

Timor Leste Barramundi Sabuko & Budu Air Asam. Hail from Timor Leste, where it used to be part of Indonesia. Permata uses the big size of barramundi, marinated in a zesty blend of tamarind, turmeric, and lime served with fermented budu and spicy tamarind sauce. The result is a refreshing coastal flavour dish. It is bold, tangy and brings up the texture of the fish nicely. LD and I scoop a big portion of this because it is just so so good. Yum Yum!!

Timor Leste Barramundi Sabuko

Balinese Lakak. Balinese traditional pandan pancake, grated coconut, sweet palm sugar. Think of it as a mini pandan pancake. It is aromatic, chewy and tasty. The topping of grated coconut and sweet palm sugar is just addictive.

Balinese Lakak

Balinese Lakak with Vegetable Fritters and Pisang Goreng

Overall, the culinary expedition through Indonesia brought back nice memories of the street food that I liked to consume when I was young, especially the Mie Bakso and Bubur Ayam Jakarta. The Nasi Liwet Sunda combination is just a “FLAVOUR BOMB”, not forgetting the flavour from the sea coming from Timor Leste Barramundi Sabuko. Cheers!!

Flavors of Nusantara Archipelago – INDONESIA (1-FOR-1 HALAL BUFFET)

When: 1st Oct to 31 Oct 2024

Time: Lunch, Daily, 12.00 – 14.30

Dinner, Mon – Fri, 18.00 – 21.30

Dinner, Sat – Sun, 1st Seating 17.00 – 19.00

Dinner, Sat – Sun, 2nd Seating 19.30 – 21.30

Price: Lunch, Daily, $88++ Adult - $15++ Children 6 yrs - 10 yrs

Dinner, $98++ Adult - $15++ Children 6 yrs - 10yrs

(1-FOR-1 Buffet Promotion)

For Reservation:

Call 9082 9941 or Email: reservation@gedungkining.sg / event@gedungkuning.sg

https://www.sevenrooms.com/reservations/permata/chef-mel-dean

Thank you very much to Chef Mel Dean and Permata team for hosting us.

Food & Drink: 8/10

Value: 8/10

Service: N/A (Tasting Invitation)

Ambiance: 8/10

Budget per Person: $51 - $80

Permata Singapore

73 Sultan Gate

Singapore 198497

T: +65 9082 9941

W: https://www.gedungkuning.sg/permata

F: https://www.facebook.com/permata.restaurant

IG: @Permata.singapore

OH:

Lunch, Daily, 12.00 – 14.30

Dinner, Mon – Fri, 18.00 – 21.30

Dinner, Sat – Sun, 1st Seating 17.00 – 19.00

Dinner, Sat – Sun, 2nd Seating 19.30 – 21.30