2pax Lunch with Dutch Friend @ Porta Park Hotel Clarke Quay on 14Nov2017

2pax lunch @ porta

my dutch friend is in singapore…

we had a great lunch & chat, lots of catching up at porta..on 14.11.2017. ^^

afterwards my friend bought coffee ..we were lazy decided to just sit at the al fresco area still at porta..coffee was expensive at $8++pax

2pax lunch @ porta

my friend is 10yrs older than me. he is retired, back in holland, and visits sngapore once a year.

we always meet up for makan.

squidink seafood pasta S$20

there is a UOB 1 for 1 main course & pasta promotion, which require reservations by phone or via chope online. 🙂 so the cheaper main course/pasta is free. 🙂

squidink seafood pasta S$20

we shared the 2 pastas – a squidink seafood pasta.

prawn & chorizo linguine S$22

and a prawn .& chorizo linguine S$22.

both were very good indeed, a good restaurant pasta standard.

grilled norwegian salmon S$22

my dutch friend always takes fish. so i was guessing salmon for lunch.

grilled norwegian salmon S$22

i did not try the salmon. but it looked perfectly charred, and with good mash & sides. 🙂

iberian pork secreto medium well S$26

for myself i had the iberian pork secreto, medium well per chef recommendations.

a big helping. i gave my dutch friend couple pieces.

iberian pork secreto medium well S$26

it’s an excellent main. iberico pork had good marbling & great flavours, and it was done very well, tender & moist.

so with UOB 1 for 1, 2pax lunch was just S$48++ for 4 dishes, basically each having a pasta & a main.

hard to beat that in terms of value for money & quality!

c.h.e.f andy


Porta @ Park Hotel Clarke Quay

Opening Hours:

2pax Lunch with Wife @ Saveur The Cathay on 13Nov2017

chilled capellini S$5.90

went to handy road to do something with wife.. decided to drop by for a quick bite at saveur @ the cathay… on 13.11.2017.^^

did not come here (used to be called concetto by saveur, now just saveur) for the longest time…looking back it was 23.9.2015, maybe not that long ago…haha!

3course set lunch S$22.90 (no change).

we not really hungry, so decided to just have the chilled capellini each & shared a salmon confit starter. 🙂

chilled capellini S$5.90

the chilled capellini still good! still al dente, tasty, great combination of textures.

of course it’s not quite the chilled truffle angel hair with sakura prawns & caviar=S$30! at portico prime, but that is S$30, this is S$5.90!

salmon confit S$11.90

salmon confit S$11.90 

salmon confit was done well too, kind of very lightly poached…

anyway we were not really hungry & the 2 items were sufficient for us. total S#23.70++

c.h.e.f andy


Saveur @ The Cathay


2 Handy Road #01-11/12 S229233


The cathay

6735 1141

Opening Hours:

Daily 12pm -9.30pm


Mediocre Ming Shan Chinese Herbal Muttob Rib Soup on 5Dec2017

S$6 ming shan chinese herbal mutton rib soup

my RI bro to bought me 2 bottles of 沙茶酱 from yue hua in chinatown today on 5.12.2017.

i met him & parked at smith street food centre carpark.


ming shan chinese herbal mutton rib soup

ming shan chinese herbal mutton rib soup

there wasn’t much food here that i felt like eating.

finally we settled on ming shan chinese herbal mutton rib soup.

S$6 ming shan chinese herbal mutton rib soup

S$6 ming shan chinese herbal mutton rib soup

mutton soup ok not comparable with 柴船头at bukit merah view.

of course any stall is better than –

those unedible la! lol!

my own chinese herbal mutton rib soup better la…

fifties coffee 五十年代…

after lunch, we walked over to fifties coffee 五十年代…good every time! thick & flavourful!

c.h.e.f andy

Ah Heng Curry Chicken Noodles, Four Seasons Chendol TPY Lor 8 & MSW on 4Dec2017

ah heng curry chicken noodles

went with my RI bro to ah heng curry chicken noodles on 4.12.2017. ^^

my favourite hawker food of all times la!

hong lim food centre tai hwa bcm & outram road ckt queues

at 10.30am, there were queues at both tai hwa bakchormee & outram road char tuay teow.

ah heng curry chicken noodles

for me though, it’s strictly curry chicken noodles.

i like the bcm & ckt too, but nothing takes the place of curry chicken noodles for me.

good as always, though i felt that perhaps coming after (say) 1.30pm the gravy is tastier than what i had at 10.30am….

chicken was the best al! as good or better than chicken rice chicken.

tpy lor 8 four seasons chendol

after curry chicken noodles, we had coffee chat, then went to four seasons chendol at toa payoh lor 8.

tpy lor 8 four seasons chendol

four seasons chendol good as always, very intense & flvourful, both the gula melaka & also the coconut milk.

MSW at toa payoh lor 8 stall

we passed by the durian stall on the way to our car. shared one MSW very good indeed 👍

c.h.e.f andy

6pax RI Bros Home Steamboat Dinner on 27Nov2017

6pax RI bros home steamboat dinner

did a steamboat dinner for my RI bros on 27.11.2017. ^^

wanted to let them try the shenzhen style 沙茶酱捞阳春面 served with 猪杂汤…decided to just do it steamboat style..no seafood so more of 陆上捞田里捞haha!😂

For my OPS buddies maybe will do 海底捞with seafood..not everyone like pig organs la 😂😎

6pax RI bros home steamboat dinner 

i had a good spread of meat & vegetables.

steamboat items 

shitake mushrooms

there’s shitake, abalone mushrooms, shimeji & enoki mushrooms.

steamboat items 

also had couple cooked dishes. here i had saliva chicken 口水鸡.

iberico & normal pork collar 

there was iberico shabu shabu pork, and also a cheap thinly sliced pork collar (like 25% price).

iberico pork was excellent…surprisingly the pork collar was very good, considering the price.

pig kidney 

pig liver & spleen 

i had quite a bit of organs – kidney, liver, spleen, heart

minced pork balls 

& i made some meatballs myself…

cheese tofu & egg tofu 

both the egg tofu & cheese tofu were nice addition, in small amount. you don’t need too much of those.



i had lettuce & spinach.


the 阳春面 tossed in 沙茶酱 & taken with pig organ soup was what i wanted my RI bros to try out at first..it then became a steamboat.

making saliva chicken 口水鸡

saliva chicken 口水鸡 

& i made saliva chicken 口水鸡. first poached 1/2 chicken then added the mala sauce with fish sauce mix.

saliva chicken 口水鸡 

it was a nice dish, though i had done better recently & my friend CL also commented.

pig’s tongue

pig’s tongue tossed with 沙茶酱 

had some pig’s tongue also which i tossed with the  沙茶酱. nice!

pig organ soup 

i made 6 bowls individual soup portions.

needn’t have bothered. additional work & it was better in any case for each to do himself while taking the steamboat.

low temp braised belly pork

braised belly pork 阳春面with沙茶酱

& i braised the belly pork to recreate the braised belly pork 阳春面with沙茶酱 shenzhen style dish. c/w with the shenzhen dish below!

braised belly pork noodles with 沙茶酱 with pig organs soup @ 深圳东贝爱面科学馆

the braised belly pork noodles with 沙茶酱  with pig organs soup @ 深圳东贝爱面科学馆 was really good! 

沙茶酱 with chopped scallions & celery 

for steamboat i added another sauce – goma sauce, which was a very good dip.

braised belly pork 阳春面with沙茶酱

the braised belly pork 阳春面with沙茶酱 shenzhen style was very good, especially the sauce.

i had practiced this on my OPS bro WM few days back. ^^

the steamboat – is like any steamboat a pretty nice communal dining. the organs were fresh & the meat were nice & sweet & very good complement of vegetables & mushroom, so a quite complete steamboat.

the singel bowl preparation of pig organ soup &  阳春面 was a bit of tedious work & not really necessary, so i did not do that when my OPS buddies came subsequently for seafood 海底捞hotpot dinner.

c.h.e.f andy

3pax Homecooked Dinner with Sis & BIL – Steamed 鲈鱼 & Pig Organ Soup on 24Nov2017

2 steamed 鲈鱼

sis & bil came for lunch & dinner today on 24.11.2017. ^^


I made some 沙茶酱捞阳春面 for lunch, same as what i did for my OPS bro WM yesterday.

2 steamed 鲈鱼 + fried spinach

for dinner i made 清蒸鲈鱼..& the leftover pig organs soup. ^^

recently in shanghai, we were treated to 鲥鱼 quite a few times…it was like 1/2 fish for RMB360, like S$75…

& there it was like a must eat dish…i quite like it, though they added sugar & it was a bit sweet in my opinion…but to pay S$75 for 1/2  鲥鱼, not quite my cup of tea after a first must try…


2 鲈鱼 from sheng shiong for S$3.90

2 鲈鱼 from sheng shiong for S$3.90

i bought 2 鲈鱼from sheng shiong $3.90..

this of course is a cheap fish. i wanted to use this to experiment making the 鲥鱼 dish, also a river fish with many tiny bones, and sweet.

2 steamed 鲈鱼

i googled online recipe for  鲥鱼…

the only distinctive part of the preparation i think was steaming the fish separately & leaving out the broth…

this of course quite a common method just that normally i don’t do that for my other steam fish preparation.

this cheap 鲈鱼 being quite fishy…it makes sense to do that…

i steamed for 8mins (about 600g+ for 2 鲈鱼)


for the sauce, i used my usual 2-3tbsp light soy sauce, 2tbsp olive oil & 2tbsp mirin…i had sliced ginger & uncut chilli padi which i fried first in the olive oil. can also add chopped garlic. then added the other light soy sauce & mirin. off fire & added the celery for garnishing.

then poured the hot sauce over the steamed 鲈鱼 and arranged the ginger pieces & the celery garnishing.

2 steamed 鲈鱼

this preparation in my view very much approximates 鲥鱼…

sweet, tender, lots of bones like鲥鱼but no sugar added..quite excellent taste for very cheap fish👍

pig organs soup

pig organs soup

we had the usual fried spinach. and the leftover pig organ soup with kidney, liver, pork balls & sliced pork.

quite an excellent dinner for 3pax, haha!

c.h.e.f andy

2pax Homecooked 沙茶酱捞阳春面 with Pig Organ Soup with OPS Bro WM on 23Nov2017

沙茶酱捞阳春面with pig organ soup

after our very fun OPS bros HK/Shenzhen trip 10-14.9.2017, i had wanted to try out the wonderful 沙茶酱捞阳春面with pig organ soup WW (WT’s brother working/living in Shenzhen) brought us to eat at out first stop in SZ. ^^

this time i broiught back 3 bottles of 沙茶酱 from 田子坊 street stalls in shanghai, so my OPS bro WM dutifully came by to be the first guinea pig on 23.11.2017. 🙂

belly pork noodles

the braised belly pork noodles with 沙茶酱  with pig organs soup @ 深圳东贝爱面科学馆 was really good! 

沙茶酱捞阳春面shenzhen style

沙茶酱捞阳春面with pig organ soup

it shouldn’t be difficult to make. pig organ soup quite standard. i got kidney, liver, heart, spleen, sliced pork, and mined pork balls. i had tasty chicken stock this time but anchovies stock will also do.

braised belly pork 卤腩肉

i made some braised pork also.

excellent texture & very nice indeed with the 沙茶酱, nicer than it looks in the photo above la!

沙茶酱捞阳春面shenzhen style

& the 阳春面 went very well with 沙茶酱

沙茶酱捞阳春面shenzhen style

quite perfect really & almost same as the Shenzhen noodles we had.

WM said on FB later – Good standard. Very closed to the Shenzhen original i must say. I enjoyed again no doubt.

pig organ soup

my pig organ soup was just as sweet & tasty but a bit mirky, not 清。

subsequently i shabu ie blanched the organs separately & added the soup, to get a nice clear soup appearance.

沙茶酱with scallions & celery

& i made chopped scallions & celery to add to the 沙茶酱.

very nice lunch indeed, reminiscing our breakfast at Shenzhen.

MSW at ah seng durians

MSW at ah seng durians

after lunch, WM bought MSW at ah seng in ghim moh.

this time really creamy & sweet, one slightly bitter, much better than the early MSW we had couple weeks back.

MSW at ah seng durians

MSW at ah seng durians

MSW at ah seng durians

a wonderful durian moment after a good lunch.

ah seng durians

not much queue today. so WM went to packet some more MSW to bring back.

c.h.e.f andy

Wine Chicken 黄焖鸡 with Potatoes & Carrots – 48th Teban Gardens Community Breakfast on 15Dec2017

wine chicken 黄焖鸡 with potatoes & carrots for teban gardens 

made wine chicken 黄焖鸡 for teban gardens community breakfast this morning on 15.12.2017. ^^

this my 48th friday breakfast community meal dish at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

2kg boneless chicken thighs 

i bought 2kg frozen boneless chicken thigh from sheng shiong, defrosted, cut & cleaned with salt & placed in a colander in the fridge to dry the evening before.

this morning, i woke up earlier to marinate the chicken – 2tbsp fish sauce, 2tbsp light soy sauce, 2tbsp sesame sauce, 2tbsp oyster sauce, 2 tbsp corn flour & 4tbsp shaoxing wine, marinated about 1hr.

light braised chicken thighs 

i fried the chicken pieces in a hot pan with sliced ginger, cut chilli padi, and chopped garlic. then added the marinade, covered & braised lightly 焖..

there is a lot of liquids in the chicken so no need to add water, but watch & act accordingly.

chicken should not be overcooked..about 6-8mins sufficient for smooth, succulent chicken dish.

carrots, onions & potatoes 

i prepared the carrots, onions & potatoes – 2 large carrots, 2 large onions, 6 medium potatoes.

cooking carrots, onions & potatoes 

fried carrots & onions first then added potatoes & liquid from draining the chicken.

make the correct texture for potatoes, just break when pressed & not mushy. liquids should be reduced to give an intense tasty sauce.

wine chicken with potatoes & carrots for teban gardens 

then added back the chicken.

wine chicken with potatoes & carrots for teban gardens

& voila – a tasty dish of wine chicken with potatoes & carrots for teban gardens! ^^

c.h.e.f andy

回锅肉 Double-cooked Pork Belly with Carrots, Onions & Potatoes – 47th Teban Gardens Community Breakfast on 24Nov2017

回锅肉double cooked pork belly with carrots, onions & potatoes

made 回锅肉double cooked pork belly with carrots, onions & potatoes  for teban gardens community breakfast this morning on 24.11.2017. ^^

this my 47th friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

pork belly after 6 hrs in 90degC oven

i did the usual 6hrs in 90degC oven treatment to produce the right tender texture with bite & not breaking up. left them in the oven overnight & that’s how they look like when i took out of the oven dish this morning. 🙂

pork belly after 6 hrs in 90degC oven

easy to cut, no shredding…

pork belly after 6 hrs in 90degC oven

it’s 1.8kg of belly pork, quite a good amount as the numbers have of late increased to about 130pax at teban gardens friday community breakfast. 🙂

回锅肉double cooked pork belly

so just fried the  sliced belly pork with 1tbsp of oyster sauce & 2 tbsp of mala chilli sauce. and chopped garlic of course.

回锅肉double cooked pork belly

delicious! both taste & texture.

with carrots, onions & potatoes

and i had some cut potatoes carrots & onions for a balanced diet. hehe! 🙂

like 2 large carrots & 6 medium potatoes, 2 large yellow onions…

fried onions & carrots first, softened them, added the juice from the pork belly oven dish & 1 tbsp oyster sauce & reduced. then added potatoes about 8-10mins. must not overcooked potatoes – cooked right when it just break when pressed against wok or pressed with a spoon.

回锅肉double cooked pork belly with carrots, onions & potatoes

then put 2 & 2 together, for a great, delicious breakfast dish! ^^

c.h.e.f andy

Resume Blogging after 2-month Hiatus haha!

blog post stats

have not blogged for almost 2 months. 🙂

looking at my most recent post, that was 9nov2017.

guess i needed a rest.

quite many things happened over the period. my eldest daughter got married. i went with my OPS bro to shanghai. i did several home dinners for my RI bros & OPS buddies afterwards, and of course christmas, new year etc. and i did a few more friday community breakfast for teban gardens.

maybe i should do a new year resolution too.

my last & only new year resolution post was 1.1.2014. 🙂

well, see if inspirations beget me..

quite many posts to catch up over 2 months period…maybe i will start with teban gardens community breakfast first.

i started blogging on 5.3.2013. the post stats has just past 1million views. nothing great of course, anyhow this blog is for my own musing on cooking, dinning & travels & to relish my own memories & good times with my family & friends…so whatever use or reading pleasure for the public if any, is a bonus…

c.h.e.f andy

Chorizo Prawn Tapas Dish on 9Nov2017

chorizo prawn tapas

had a very tasty Gambas al pil pil – Sizzling prawns in virgin olive oil & garlic at sabio @ duxton hill few days back on 5.11.2017 (see photo at bottom).

this evening, i decided to make some myself on 9.11.2017. ^^

chorizo prawn tapas

i defrosted 8 prawns, deveiled & seasoned with fish sauce & white pepper.

then i cut 8 thin slices of chorizo i had in the chiller. i fried the sliced chorizo, 2/3 of a buld of garlic, and 1 cut chilli padi in 2tbsp olive oil to brown the garlic cloves & till fragrant.

then i added 1/2 cup of chicken stock, bring to boil & added the prawns.

chorizo prawn tapas

the key is cooking the prawns just right, not overcooked.

prawns were totally fresh, bouncy, perfect texture, sweet & tasty.

& the chorizo flavours were the best. awesome sauce awesome dish.

my presentation not as nice as sabio’s. will add some chopped coriander & red peppers next time.

but the taste & texture – my dish was just as good! ^^

c.h.e.f andy

Very Good Value 4pax Birthday Dinner for Wife & Son @ Porta on 8Nov2017

iberian pork secreto medium well

had 4pax family dinner @ porta at park hotel clarke quay to celebrate wife & son birthdays on 8.11.2017. ^^



restaurant located next to entrance to park hotel clarke quay. nice ambience.

bread basket

bread basket was the usual, ok.

grilled octopus S$18

there is a UOB 1 for 1 main course & pasta promotion, which require reservations by phone or via chope online. 🙂 so the cheaper main course/pasta is free. 🙂

grilled octopus S$18

we ordered the grilled octopus appetizer S$18.

it was very good, tender, tasty, & nice garnishes & bit of sauce.

though not quite the standard of what we had at lake comon & cinque terre eg alle darsene @ lake como.

panseared foie gras S$24

foie gras was a good serving, according to the server, about 115g to 120g.

panseared foie gras S$24

i did not take the foie gras. wife & children said it was very good, very tasty, much better than mr & mrs bund in shanghai recently on 28.10.2017. 🙂

prawn & chorizo linguine S$22

we picked the prawn & chorizo linguine S$22, the popular dish here.

prawn & chorizo linguine S$22 

it was an excellent pasta – presentation was perfect, pretty,pasta texture was al dente, prawn was fresh & bouncy, & chorizo flavours were superb. & nice shaved parmesan cheese.

squidink seafood pasta S$20

same with the pasta of the day S$20 – a squid ink sauce seafood linguine. 🙂

squidink seafood pasta S$20

very tasty, though between the 2, i think the prawn chorizo linguine was better. 🙂

iberian pork secreto medium well S$26

the iberian pork secreto medium well S$26 was perfect too.

secreto had good marbling, flavourful & very well done, charred ont he outside, and sauce very tasty also. server advised the recommended doneness is medium well.

i googled secreto. found that it’s a secret butcher’s cut, not too specific, could be a cut near the belly. anyway it was a very good tasting cut.

100day grain fed black angus ribeye rare S$34

the 100day grain fed black angus ribeye rare S$34 also very good.

very tender, and sweet.

100day grain fed black angus ribeye medium rare S$34

i think good & fair price for a 100day grain fed black angus ribeye at S$34, and great value when there is 1 for 1. 🙂

100day grain fed black angus ribeye medium rare S$34

the 2oog rib eye steak was served with a tub of fries. 🙂

dinner for 4pax was about S$160, including of 1 for 1 alcoholic drinks from 4pm – 9pm. the white wine we had was very good, the whisky (fott-step in the dark) was useless, just whicky on the rocks…w/o the drinks it would have been about S$115. very good value! ^^

c.h.e.f andy


Porta @ Park Hotel Clarke Quay

Opening Hours:

3pax OPS Bros Home Lunch + Durians on 9Nov2017

simple 3pax lunch

my OPS bros WM & WT came over for lunch. we decided last minute..

i made some quick & easy dishes-claypot rice, steamed pork ribs, fried celery with salted fish..

WT brought durians…the D13 & especially small seeds kang hai were very good..the MSW today less so…

HK claypot rice

HK claypot rice

i still have quite a bit of duck liver saucsage from HK.

so i made a simple claypot rice, 1.5cups rice for 3pax, 2 sausage + 2 duck liver sausage, 5 small chinese dried mushrooms cut in strips, fried with chicken fat & salted fish & chopped garlic (no ginger today), and cooked about 20mins.

not my best, still very flavourful & tasty. WM tapao some back

steamed pork ribs 

i steamed some frozen pork ribs for 2 hrs, very tender &  nicely marinated (about 400g pork ribs, 1tbsp fish sauce, 1tbsp light soy sauce, 1 tbsp olive oil,1/2 tbsp sesame oil, 1/2tbsp oyster sauce, 1/2tbsp cornflour).

because i was not adding chicken for the claypot rice, i prepared the pork ribs so can add to the rice. it was not necessary as the rice was tasty enough & i just added some of the steamed pork rib juice.

salted fish fried celery

there was celery in the fridge, so i fried some picking the inside tender stems with salted fish…this dish my sis invention…very good actually!


D13 & kang hai durians

after lunch we chatted for a while then it was time for durians.

WT bought 4 durians S$75. the D13 was good & the kang hai with vanishing seeds was very good. both were S$12/kg. the MSW most heavy & expensive at S$16/kg was below par, some parts a bit hard & flavours not the best…

i have not eaten any durians since many months back when MSW prices rocketed to S$38/kg so my first in many months, still enjoy it though i know i have taken much better MSW.

c.h.e.f andy


Great Omakase @ Hachi on 8Nov2017

#1 hotate isobe age

had another awesome A5 ohmi wagyu omakase lunch at hachi on 8.11.2017. ^^

first dish was hotate isobe age, a nori (seaweed) flavoured fritter of scallop on a bed of pumpkin puree.

scallop was good, sweet…the nori flavoured fritter also very nice.

#2 large oyster with ponzu jelly

the oyster with ponzu jelly was another really delectable dish…so nice lor!

oyster very fresh, plump & sweet, & the ponzu jelly combined perfectly. 🙂

#3 ohmi wagyu nimono 近江和牛 with taro

the ohmi wagyu 近江和牛nimono (steamed dish) was so flavourful & melt-in-the-mouth.

i think maybe i will try making this dish myself, getting a cheaper wagyu cut & sous vide or low temperature braise.

#4 sashimi moriawase – akami, kampachi, hirame

the sashimi moriawase had only akami, kampachi, hirame. all the sashimi were very good, very sweet.

but the quality of ingredients prompted me to look at past omakase lunches i had here.

looking at the photos of the sashimi moriawase on 2.2.2017 with my 3 OPS bros, the sashimi today was much inferior in quality by comparison.

likewise, then we had uni isobe age..today we had hotate isobe age…quite different la..

#5 grilled A5 ohmi wagyu steak

the grilled A5 ohmi wagyu steak was the best dish for this omakase..so flavourful, marbled, melt-in-your-mouth. ^^

#5 grilled A5 ohmi wagyu steak 

it was served with some some charcoal salt, sweet potato, a white grated wasabi, momotaro tomatoes from hokkaido, crackers and a wedge of tiny dried fishes. awesome!

#6 ohmi wagyu sushi 

the 3 ohmi wagyu sushi were yopped with a ponzu minced daikon, uni & caviar, and a white foie gras dust. 🙂

#6 ohmi wagyu sushi

i liked all 3, not surprisingly the caviar & uni one best. the white foie gras dust did not seem to add anything to the delicious wagyu sushi….

#7 soba with sakura ebi

the “gohan” item for the set was soba with sakura ebi. nice too.

#7 soba with sakura ebi 

tasty dish & sakura ebi flavour & texture was a great accompaniment.

#8 vanilla ice cream with chestnut

they did not have the kuromame which they supposed to serve so replaced by a vanilla ice cream with pistachio chips & chestnut mash in the middle. nice dessert too.

the omakase lunch is now S$95pax (S$88pax before). it is 8-course c/w with the omakase dinner, now at S$178 pax and S$218pax (S$138pax & S$188pax before). it is not cheap but with 3 servings of A5 ohmi wagyu i guess that is still for me the best jap omakase in town for the price.

if c/w the previous same omakase say on 2.2.2017. the ingredients were distinctly inferior, but overall the omakase lunch still very good. just hope there is no continuous shifting of prices north & ingredients south!

c.h.e.f andy




#01-01, 6 Mohamed Sultan Road, 238956


+65 67349622

Opening Hours

Mon – Fri: 12:00 – 14:30

Tue – Fri: 18:00 – 23:00

Sat, Sun & PH: 18:00 – 23:00

No lunch of Sat, Sun & PH

Closed: Alt Sun

Pla Neung Manao (Thai Lime Juice Steamed Fish) on 7Nov2017

pla neung manao

my first try to make a thai seabass pla neung manao – lime juice steamed seabass on 7.11.2017.

i watched 2 video recipes at hot thai kitchen & alleat thai…

sauce for pla neung manao

preparation was straight forward. just make a sauce. steam the fish, then add sauce to fish. 🙂

i  made the sauce from-

  • 1cup intense chicken stock
  • 2 tsp palm sugar
  • juice from 2 lime
  • 3 tbsp fish sauce
  • 4tsp chopped garlic
  • 5 cut chilli padi
  • 1 large stalk chopped cilantro

i dissolved the palm sugar in the heated stock, then transferred to a bowl & added the other ingredients, the chopped cilantro last, so it flavoured the sauce but not wilt too much.

seabass pla neung manao

for the fish, i placed 2 stalks lemon grass (white part) in the belly, & steamed the 600g seabass i think about 8mins, agaklogy la…

seabass pla neung manao

steaming was just right, perfect texture, not overcooked.

added some celery leaves for garnishing & flavouring too. actually i though i bought chinese celery for that purpose, but it was nowhere to be found so replaced with celery leaves. lol! 🙂

pla neung manao

& then just spooned the sauce over the seabass.

pla neung manao

dish looked pretty & well presented.

i think authentic enuough.msauce was very tasty from the stock. also sour (the key), garlicy, salty, spicy & flavours of cilantro & celery…& fish texture just right..

it was pretty good really..not better than my recent experiment scallion baked seabass or any of the steamed version..i think i like the steamed spicy black bean sauce best…

always a good alternative dish & nice variation to make.

c.h.e.f andy


  • 500g-600g seabass
  • 2 stalk lemon grass (white part)
  • 2 stalks chinese celery


  • 1cup intense chicken stock
  • 2 tsp palm sugar
  • juice from 2 lime
  • 3 tbsp fish sauce
  • 4tsp chopped garlic
  • 5 chilli padi
  • 1 large stalk chopped cilantro


  1. dissolve palm sugar in the heated stock, then transfer to a bowl & add the other sauce ingredients, the chopped cilantro last, so it flavours the sauce but not wilt too much.
  2. place 2 stalks lemon grass (white part) in the belly, & steam the 600g seabass for 8mins…
  3. spoon the sauce over the seabass. & voila!



RI Bro bought 11pax Dinner @ Ah Yat Abalone Forum on 6Nov2017

garlic steamed razor clams S$5.50 each

my good friend dentist bro bought 11pax dinner at ah yat abalone forum to celebrate my wife, daughter & son birthdays in november on 6.11.2017. ^^

we ordered the usual promo items.

garlic steamed razor clams S$5.50 each

the razor clams were very well done, consistent & perfect texture 火侯& the best garlicy flavour & with tanhoon. great stuff! 🙂

3 boston lobsters in superior stock上汤焗 @ S$29.80 each

there were 11pax. i ordered 5 boston lobsters at the promo price @ S$29.80 each. ^^

i know the superior stock preparation 上汤焗 is good here so i ordred 3 lobsters in superior stock上汤焗.

lobster in superior stock上汤焗

live lobsters, so perfectly fresh & sweet & tasty.

lobster in superior stock上汤焗

today though the superior stock上汤焗  was not the best i had here, not intense or tasty enough…

2 boston lobsters in lime sauce @ S$29.80 each

i had wanted to the pumpkin preparation which was the popular dish at ah yat grandstand.

the server said they don’t do here, and she recommended the lime sauce preparation.

and it was very good. very tasty sauce indeed!

2 boston lobsters in lime sauce @ S$29.80 each

a new preparation for me & a thoroughly delicious & enjoyable one.

it trigger my interest, maybe i will try doing pumpkin sauce preparation and also this lime sauce preparation at home, maybe with prawn first & see if i want to progress to crab or lobster…

crab tanhoon = 1.2kh crab @ S$98/kg & 30% discounts

they do not serve sri lankan crab. the server recommended the canadian crab similar to dungeness crab 麵包蟹…

crab tanhoon = 1.2kh crab @ S$98/kg & 30% discounts

crab tanhoon was very tasty. everyone loved it… 🙂

crab tanhoon = 1.2kh crab @ S$98/kg & 30% discounts

it’s a bit expensive. th dish cost like S$82 after 30% discounts.

it was very good though, and this huge serving size was necessary to feed 11 hungry chappies…. 🙂

HK steamed garoupa = 1kg @ S$38/kg

tiger garoupa is another promo dish here at S$38/kg.

& it is done really well here. excellent every time, and no different this evening. ^^

HK steamed garoupa = 1kg @ S$38/kgHK steamed garoupa

fish was very fresh, meat was bouncy and very tasty, nicely garnished.

the sauce was very fragrant.

HK steamed garoupa = 1kg @ S$38/kg

everyone enjoyed the fish! 🙂

HK steamed garoupa = 1kg @ S$38/kg

really like the simple hong kong steam preparation..meat very tasty & sauce very fragrant…

fried brocoli S$32

had to add a vegetable & it’s really expensive… large brocoli for S$32!

fried brocoli S$32

brocoli was ok, not specially good wokhae. i can do this kind of standard anytime.

seafood horfun 

seafood hor fun was ok, good serving size, enough for 11pax.

good enough wok hae i supposed.. a pretty ok competent dish, not particularly outstanding.

seafood horfun

good a mount of ingredients too.

they charge like S$2.70pax for tea & another S$3 per plate of peanuts which is tied to the napkins. so we have to pay for the nuts otherwise no napkins.. for our 11pax dinner they charged $9 for peanuts + napkins…maybe it is inventive, but i think it is a nuisance, though ok if the food is good & price is right then let them make some money ok la…

dinner for 11pax was S$%18 nett. i think price ok considering we had 5 lobsters, 1.2kg crab. 1 kg garoupa, 11 razor clams + brocoli + horfun.

everyone enjoyed the food.

anyway we had a very fun dinner, my family of 5 + my good friend & bro dentist + godsis & 2 hubby + 3 RI bros…

very memorable evening & happy birthdays to my wife, daughter & son…

c.h.e.f andy


Excellent 5pax Family Outing & Tapas Dinner @ Sabio Duxton Hill on 5Nov2017

chorizho tortilla – spanish omelette

several family birthdays coming up this period…we got a day when everyone is around & went out for a 5pax family dinner at sabio @ duxton hill on 5.11.2017. ^^

open air parking outside the restaurant was easy on a sunday at 7pm.

sabio has a group menu. we ordered 12 tapas for S$128 to share among 5pax.

first tapas on the table was a chorizho tortilla – spanish omelette. pretty tasty especially with the chorizo, very nicely done, good presentation. 🙂

they allowed repeat orders (more than 1 order per tapas), so we ordered 8 tapas first, and decide on the remaining 4 after we have tasted the tapas we ordered.

tomato gazpacho S$8

daughter wanted a gazpacho. it was S$8 on the menu so we ordered the gazpacho ala carte.

it was ordinary.

i think my own tomato & cucumber gazpacho a lot tastier. 🙂

chorizo ham croquette 

the chorizo ham croquette good too, very tasty & crisp outside. 🙂

ceviche gambas with tacos chip 

the ceviche gambas with tacos chip very good.

ceviche gambas with tacos chip 

we ordered this a second time.

ceviche gambas with tacos chip 

it has sweet raw prawns, good salsa & crisp tacos chip, great texture combination & excellent dining experience!

ceviche gambas with tacos chip 

this a must order if i come again. 🙂

pan fry prawns

& the panfried gambas was just as good. son like this even better.

prawns were bouncy. sauce was the best! very tasty indeed.

pan fry prawns 

wife thought it’s like frozen prawns. in any case this prawn texture is easy to do, the sauce though is more of a challenge. i think it is a lobster or shellfish bisque, so maybe i will try a bisque & do this prawn tapas dish.

sliced octopus

we ordered the octopus. it was nice texture, a bit bland in taste, a bit better with the sea salt.

anyway, gave me some ideas….maybe i will experiment a squid dish..don’t have octopus don’t so easy to get it seems…


a tasty if salty chorizo dish…son, youngest daughter & i quite like the dish..this easy to do…again got to think a bit about the sauce..

mussels in white wine sauce 

mussels in white wine sauce, oddly, was the below par dish among the excellent tapas dishes.

really odd. i really the creamy white wine sauce not tasty. mussels was ok actually but overall much underwhelming.

squid ala plancha 

the squid ala plancha a little overcooked. i can do better than that.

the sauce though was tasty. that one i got to think about what to do how to do…

caviar eggplant with toast 

the caviar eggplant on toast was nice. couldn’t taste any cavar though, didn’t seem to matter much.

this a dish i can do easily.

squid ink seafood fiduea 

the squid ink seafood fiduea was good, flavourful. son & i thought the seafood fiduea at foc was much superior, a lot tastier stock.

i didn’t find any fiduea in the supermarts. i tried with beehoon before, cutting it small after baking. maybe angelhair texture would be better, more al dente. i can cut it small, then bake it or reduce the stock & cook. it would fun experimenting.

squid ink seafood fiduea S$26

still, this squid ink seafood fiduea was quite excellent. i will certainly order this again if i come.

we ordered a jug of sanglia, and son ordered a churos to take away.

5pax tapas dinner came to S$261nett. we were happy with the service which was very good & efficient & also my daughter broke a wine glass, so i gave a big tip.

we enjoyed very much this family outing & joint birthdays dinner. ^^

c.h.e.f andy



Tasty Scallions Baked Seabass on 3Nov2017

scallion baked seabass

wife & i had a really good scallions baked flat fish head 葱焖鸦片鱼头 at old jesse in shanghai tian ping road on 28.10.2017. will write about that later.

i decided to experiment the method using a cheap seabass on 4.11.2017. ^^

trying to replicate the incredible 葱焖鸦片鱼头 at old jesse. haha!

seabass was very cheap like 2 for S$7.90 at sheng shiong. seabas meat a bit powdery not so firm & has a bit of mud taste, so usually cooked with spicy bean sauce or i was thinking also experimenting the thai style pla neung manao… but that later. 🙂

this evening i decided to test out the scallions baked preparation.

i cleaned the seabass with salt & stood it on a colander to dry.

i had about 3/4 of a packet of 90cts scallions, so i placed those 1/2 below the fish & 1/2 on top, cut some long pieces, & used a bamboo pick to hold them in place over the fish.

then i added 2 tbsp olive oil, 3 tbsp light soy sauce. i also added chopped garlic (would have added sliced ginger but didn’t have today), and added sliced shallots, 2 chilli padi. also squeezed juice from 1/2 lime over the fish.

then into a 250degC oven for 10minutes. 🙂

scallion baked seabass

it came out pretty good.

meat was tender, flavourful, just cooked the right timing 火候. 🙂

& dipped a bit in the 1/2 dried up sauce very nice…

scallion baked seabass 

so result was pretty good so far as seabass went.

steaming will accentuate the soft meat texture & mud taste so moderating with a spicy bean sauce is better than simple hong kong steam,

baking/roasting & frying help to make the meat more firm & the scallion, garlic, shallot flavouring help to balance/musk the mud taste.

scallion baked seabass

result was not fantastic, but it was pretty good, and a good alternative preparation to steaming.

different & of course no comparison at all with old jesse’s 葱焖鸦片鱼头 ..that was a flat fish head with bone texture similar to salmon head & like having 3x the scallions i had…(that will make the scallions cost as much as my seabass lol!)..

anyway no plans for moment but may try this on a slamon head sometime if i get hold of a cheap salmon head to experiment.

c.h.e.f andy



  • 1x500g seabass
  • 1xpacket of spring onions (scallions)
  • 3 tsp chopped garlic
  • 2cm julienned ginger
  • 3 shallots sliced
  • 2 chilli padi
  • 2 tbsp olive oil
  • 3 tbsp light soy sauce
  • juice squeezed from 1/2 lime


  1. clean seabass with salt & stand it on a colander to dry.
  2. place 1/2 of  a packet of scallions below the fish & 1/2 on top, cut some long pieces, & use bamboo picks to hold them in place over the fish.
  3. add 2 tbsp olive oil, 3 tbsp light soy sauce, chopped garlic, julienned ginger, sliced shallots, 2 chilli padi, and juice squeezed from 1/2 lime over the fish.
  4. bake in 250degC oven for 10minutes. 🙂

Quite Good Teochew Food @ Chui Huay Lim on 3Nov2017

teochew dishes

had a jumbo S$100 e-voucher expiring 9.11.2017 that can be used at chui huay lim, got my OPS bros to join me for a 5pax dinner on 3.11.2017. ^^

ter kar ton – pig trotter jelly S$12

i need to order like S$200 to use the S$100 e-voucher.

it’s more convenient now withe-voucher only need to show my ic. service was good. the young guy is from shandong jinan (provincial capital). he helped me to compute the food orders & i managed to order about S$203 including tea (S$1.20pax quite ok) & nuts (S$2/plate also ok), so i can apply the S$100 vouchers discounts. 🙂

the ter kar ton – pig trotter jelly S$12 was competent, ok…i had better ones…

hae chor – ngoh hiang prawn rolls S$12

hae chor – ngoh hiang prawn rolls S$12 was very good, very tasty. 🙂

crab meat fish maw soup S$42

the crab meat fish maw soup S$42 also very good, chokeful of ingredients & mostly importantly a very tasty stock! 🙂

the hae chor & this crabmeat fish maw soup are what i would order if i come again. 🙂

1/2 braised duck S$32

the 1/2 braised duck S$32 was the worst dish we had this evening, a disaster considering that braised duck & goose are like the signatures of every good teochew restaurant.

we ordered 1/2 duck S$32 according to menu, but it came as a plate of sliced meat.

there was no options for 鸭片&鸭肉as in many teochew restaurants, and it makes NO sense to serve 1/2 duck in this manner. it did not look like 1/2 duck at all & we did not feel there were thigh meat, only breast meat.

i will NEVER EVER order this dish here again! FULLSTOP!

we should have just rejected the dish la! lol! 🙂

i guess to be fair duck itself was passable, a bit soft & bland in taste with no texture c/w eating a proper duck meat – a style i do not like…

to illustrate the above photo of imperial treasure’s teochew restaurant show’s how 1/2 braised duck should be served. 

orh lua – oyster omelette S$20

there was cold crab available this evening.

& i absolutely refused to order any fish here! like S$110 for a treadfin fish tail & pomfret etc.

very easy to do just as good steam fish at home for 10% the cost.

pepper beef fillet S$14

the pepper beef fillet S$14 was excellent.

this not the chinese tenderised beef cube style which very artificially tender & overly sweet.

this a bit like korean or western fillet style, done very nicely & even came with caramelised onions.

pepper beef fillet S$14

certainly a dish i would order again…very good for the price! ^^

string beans 四季豆 S$14 

the string beans 四季豆 S$14 was expensive like many vegetable dishes these days. it was quite tasty though, so quite fine by me.

seafood mee sua S$22

the seafood mee sua was nice, flavourful. my friends liked it, said good wok hae, and tasty.

seafood mee sua 

& small serving S$22 good enough for 5pax…

orh nee – yam paste S$5/bowl

i didn’t think much of the orh nee – yam paste S$5/bowl. S$25 for 5pax & quite bland & tasteless, not “pang” not flavourful.

a really good one would be like at fragrant garden – then it would be worth eating.

overall the food was below the standard of frangrant gardens where HC bought 9pax OPS dinner on 30.12.2016. 

dinner came to about S$121 after S$100 voucher discounts, so for that price then it was pretty decent food to have for 5pax!

c.h.e.f andy


Chui Huay Lim Teochew Cuisine


Curry Belly Pork & Cabbage – 46th Teban Gardens Community Breakfast on 3Nov2017

curry belly pork & cabbage

made curry  belly pork & cabbage for teban gardens community breakfast this morning on 3.11.2017. ^^

this my 46th friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

i used heng’s chicken curry sauce sachet, S$2.45 from sheng shiong. it worked with chicken, it would work with pork.

belly pork slow braised 6hrs in 90degC oven

belly pork were first defrosted, placed in boiling water to remove scum, washed & cleaned then placed in sealed oven dish covered with water & slow braised 6hrs in 90degC oven – my standard preparation to make a tender belly pork.

this i did overnight. so it would be ready next morning 12am – 6am, perfect timing for preparing the dish.

belly pork slow braised 6hrs in 90degC oven

the belly pork was very tender & could be eaten straight off.

i cut them into rectangular pieces. there are about 130pax at teban gardens breakfast. i had abotu 1.8kg pork & cut maybe about 150+pieces.

curry belly pork

for curry, i fried 1 stalk of curry leaves with sliced onions, then added the heng’s curry sauce, then i added the pork & fried to coat & toss for 1 minute. then i added the strained pork juice from the oven dishes.

curry belly pork

the curry pork was very tasty.

curry cabbage

the i took out the pork & fried the cabbage in the curry sauce, covered & cooked the cabbage.

curry belly pork & cabbage

then i added back the belly pork, and toss to mix.

curry belly pork & cabbage

& transferred to the aluminium container to transport to teban gardens.

curry belly pork & cabbage

i tasted the dish, it was good. pork was tender & the curry & cabbage very tasty.

later the centre staff messaged me that curry was nice & all finished…

c.h.e.f andy