There was a special 25% discount off Lokkee’s ala-carte menu today, special thanks to Nathan Hartono and his excellent performance in Sing! China.
Lokkee is TungLok Group’s latest F&B venture offering global Chinese cuisine.
The restaurant is a witty and cheeky play on favourite Chinese recipes which have been given a unique tweak to include a dash of Western influence.
The interior of the restaurant is very contemporary but the tables were too close to each other and waiters had a hard time maneuvering their way.
JY helped to make reservations here, and so the 3 of us were here at Shisen Hanten (who recently won 2-Star Michelin in the 2016 MICHELIN Guide Singapore) to try some Szechuan food by the Japanese chef Chen Kentaro.
We liked the decorations and the lovely view of the restaurant with the very high ceiling on a very high floor.
Once we were comfortably seated, we were served the menu (with crumbs on them *gasp*). My friend said it was a good sign; for it meant that the restaurant was busy!
We discovered our expiring Putien return voucher, and very promptly made reservations at the Kitchener Road branch, haha! Also because it just won itself a 1-Star in the 2016 Michelin Guide Singapore!
We had past by here a few times in the evening, and it was usually very quiet. This time, we decided to come here for dim sum, resolutely walking past the relatively empty white beehoon along the way.
We were here primarily for the duck, so we only ordered another vegetable dish… Mainly because the prices were really high! Here was what we tried.
- Four Seasons Signature Roasted Duck 文興至尊燒鴨 ($68++ for whole, $36++ for half, $22 for 1 portion): The meat was quite tender, but it was not as crispy or fatty as the version we had in London. In fact, of the half duck that we had, only 2-3 pieces had crispy skin.
- Poached Spinach with Century and Salted Egg in Superior Stock 金銀蛋菠菜 ($22++): This was just alright, and we thought that it would have tasted better with the usual Amaranth 苋菜. Most of the vegetables options were in the range of $22 to $24, which we thought was really quite pricey…
There were only Oolong or Chrysanthemum tea available ($2.20++ per person), and we opted for Oolong, which was a lovely complement to the duck.
- Location: 13 Stamford Road Capitol Piazza #02-27/28/29 S(178905)
- Hrs: 11am – 10:30pm
So we were a day too early previously for its soft launch, and we were back today to check out this place on its official launch day!
Full of Luck Club Canto Kitchen & Bao Bar is opened by the same people behind Li Bai Cantonese Restaurant and it’s signature is mini Baos 包, much like the Little Bao in Hong Kong.
On a Friday early evening on its launch day, it was more than 75% filled on the ground floor, and we were led upstairs where there were plenty of seats.
A hugggggggeeeee cat figurine welcomed us as we climbed the stairs!
Once we were comfortably seated, we were introduced to the signature dishes, and given a few minutes to think about our choices.
It was a super late brunch (actually, almost lunch time), and this new place Steam Box caught our eye as something that looked rather healthy! They had just opened on 3 May 2016, and apparently dinner reservations were already fully booked.
Since we were rather early for lunch, we were the first customers of the day. The staff took time to explain to us how the entire process work, and how to use the steamer. Firstly we had to choose between the Century Egg and Pork Rib Porridge ($15++) or seafood porridge ($18++) as a base.
Next, we get to pick what we wanted to steam on top of the porridge, so that the juices will drip into the porridge for additional flavours. The big portions of meat are exactly double the size and double the price as the small portions, so the advice was to just try out small portions and add on if you like the items. The items are served on coloured plates, so we knew exactly how long we had to set the timer by checking against the timing list for each colour, and we could just cook the same coloured plate items together. We like this concept 🙂
We had originally intended to go Hai Di Lao at IMM, but upon hearing the 3-hour queue, we changed our minds 😛
Walking past the various eateries, we saw a relatively empty Huang Ting, and it was having a 1-for-1 for its $68++ 6-course set meal, which consisted of an appetiser dish of Deep-Fried Yam with Sea Perch Tossed in Mayonnaise accompanied by Black Fungus and Juliene Cucumber in Fruit Vinegar 沙律香芋鲈鱼拼果醋云耳青瓜, shark’s fin soup, Sautéed Live Prawn with Fresh Lily Bulb and Zucchini 鲜百合鲜虾炒翠绿瓜, Poached Angled Luffa with Fresh Scallop and Conpoy in Superior Soup 上海干贝带子丝浸胜瓜, Stewed Mee Pok with BBQ Pork in Hong Kong Style 港式叉烧焖面, and dessert of Cream of Sweet Potato 番薯泥.
The manager was trying to entice us with shark’s fin (which we do not wish to eat), and its chef from the apparently very famous Hua Ting in Orchard (which we have not heard of before)… But they offered a replacement of the soup, and so we decided to give it a try. We opted for the Shark Bone Cartilage Soup 鲨鱼骨汤, which turned out to be really yummy!
We thought that food in general was very fresh and of good quality, and we enjoyed every item, including the hot dessert which was not overly sweet. Of note, the mee pok was thinner than usual but cooked to our liking, not too firm and not soggy.
The wait staff were rather attentive, and refilling of the free warm water was prompt without us having to request. They would follow up with a gentle reminder to be careful of the heat. Each item was served in succession, and very well-paced. Gotta say we left with happy and filled bellies 🙂
- Location: 2 Jurong East Street 21 IMM Building #02-24 S(609601)
- Website: www.huangting.com.sg
- Hrs: 11:30am – 3:30pm, 5:30pm – 11pm
Chilled Bitter Gourd 冰浸玉脆
Beijing Zha Jiang Noodles 北京炸酱拉面
Pan Fried Cabbage Dumpling 香煎白菜鲜肉锅贴
Steamed Chives Dumpling 韭菜鲜肉饺子
Steamed Salted Egg Dumpling 金沙灌汤小笼包
This area has been under renovations for a rather long time, and we were pleasantly surprised to find that Ju Hao Xiao Long Bao 聚豪拉面小笼包 (originally from the already closed Lavendar Food Square and now opened in collaboration with MOF) has finally opened on 31st March!
The previous fishhead steamboat place had closed down, and a new air-conditioned eatery has spring up last week. This was just next to the famous zhi char, and we were glad that there was a new option! Service was quite good, as all the staff were very friendly, and the food was served very quickly… But we were the only ones eating 😛
马来风光 Sambal Kang Kong
海鲜生面 Seafood Crispy Noodles
蒙古烟鸭片 Sliced Duck with Mongolian Sauce
妈蜜排骨 Fried Pork Rib with Marmite Sauce