[June School Holidays: Week 4] Pulau Ubin, Food Hunt and Recipes

Time passes so quickly that we are into the last week of June school holidays in a blink of eyes. The boy and I had so much fun exploring different parts of Singapore as well as feasting on new and existing eateries and cafes. With that we have found our new love in Waffle and Bingsu plus memorable day trips to Pulau Ubin and Johor.

This week we also sharing some easy homecook recipes like steamed herbal chicken, stir-fry sambal okra, durian sweetcorn muffin and etc.

[Wordless Wednesday] Welcome 2014 with Dim Sum Brunch @ Tak Po

[Tak Po (德宝) ] - Array of dim sun for our New Year Brunch

Fireworks @ Countdown 2014 at our neighborhood area

Tim Ho Wan (添好運) @ Hong Kong Station Podium Level 1

Before visiting Hong Kong I have heard so much about their local food as well as one of their well-known dim sum restaurant; Tim Ho Wan which launched their first outlet in Singapore (Plaza Singaura) last year as well as a second branch at Tao Payoh lately. So when we happened to see their outlet at Hong Kong MTR Station (initially we intended to go to their branch at Sham Shui Po (深水埗) but it's too far out from our schedule as we only have limited time before departure), we decided to take the opportunity to try out some of their items since the queue there is definitely shorter than Singapore.

[Day 1] Lunch at Crystal Lotus (晶荷轩), Hong Kong Disneyland Hotel

Disneyland Themed Dim Sum @ Crystal Lotus (晶荷轩)

Our first meal in Hong Kong is at Crystal Lotus (晶荷轩) that is located in Hong Kong Disneyland Hotel serving award-winning Chinese cuisines with a unique Disney touch and Disney Signature Dim Sum. From what I Google through websites and reviews, the restaurant is always fully book during weekends or peak period so it will be advisable to make your reservation at least two days to a week ahead or book through the hotel when making your room reservations to avoid disappointment.

Tim Ho Wan (添好運) @ Toa Payoh Central

Ever since Tim Ho Wan (添好運) opens it's first outlet in Singapore (Plaza Singapura) earlier this year in April. It has definitely captured the heart of dim sum lovers in Singapore who don't mind queuing up for at least 60 - 90 minutes just to savor their signature items such as Baked BBQ Pork Bun, Steamed Egg Cake, Carrot Cake and etc.

And now with it's second outlet opens at Toa Payoh Central (ERA Centre) and a third one coming up soon in Bedok (by end of this year), hopefully the queue will be shorter when more outlets are easily access across the island.

As the queue over at Plaza Singapura is always snake long, I decided to try my luck at their new Toa Payoh outlet since it is nearer to my area. And thanks God, when mum and I arrived at around 10.35am (opens at 11.00am) the queue was not as bad as what we thought and we managed to get our seats by 11.05am.

*so the secret tips are: avoid lunch/dinner time or try to be early before it opens.*

Cuisine Unplugged and Executive Lounge @ Pullman Bangkok King Power Hotel

During our stay at Pullman Bangkok last year, we have enjoyable breakfast at their Cuisine Unplugged which is an all-day dining concept restaurant featuring an open kitchen with pizza, pasta, rotisserie, soup and noodle hot-pot, sushi counter, wide selection of salad and fresh fruits. On top of it, there is also a unique bakery situated within the dining area that producing home-made fresh breads and croissants.

[Wordless Wednesday] Soy Milk Egg Tart Recipe

Tak Po (德宝 ) Dim Sum Restaurant, Chinatown

Tak Po (德宝 ) Dim Sum Restaurant opens 7 days a week from either morning (weekend and public holidays) or noon (weekdays) 8.00am to 10:30pm where they serves the breakfast, lunch and dinner crowds. The restaurant has an air-conditioned dining area as well as several tables located outside the entrance of the restaurant.

Usually during weekends the place will be packed and you might have to wait for at least 15 minutes or more to get a table. But no worries, as from what I observed while having our dim sum outdoor (indoor fully occupied) the queue seems to be moving fast too. And due to their old Chinese style of Yum Cha concept, you could also spot people from different nationalities as well.

Tak Po - Assorted Dim Sum Menu

From a glance at the Dim Sum menu above, you can roughly get an idea of what to expect from their list and pen down your orders on their ordering form(s) which would be placed on the table. Return the forms to the serving staff and just wait for about 5 - 10 minutes for your items to come.

Just for your information, there would be Appetizer (usually roasted peanuts) S$1.00 (per plate) and Wet Towel (S$0.30 each) given to each table and if you do not need them you could ask the serving staff to remove and these items will be deducted from your final bills too. And for those who required warm water /ice water there will be a charged of S$0.50 per cup so you might as well go for the Chinese Tea which is refillable at S$1.20 per person.

Siew Mai - 烧卖 (S$2.60)

My dim sum ordering list always included my favourite Siew Mai which I could have the basket of 3  siew mai for my own. The siew mai from Tak Po seems to a bit tough but the overall taste is still good for the price.

Rice Roll With Char Siew - 叉烧肠粉 (S$3.50)

The rice roll is very thin and smooth with fillings such as char siew (BBQ pork) or prawns to choose from. And the accompany sauce also blends well with the rice roll which is not too salty or overpower.

Chicken Feet - 豉椒风爪 (S$3.00)

For some of you, you either get freak out or enjoy this yummy dim sum delicacy which most older generation likes. But the gravy of the chicken feet at Tak Po is rather too thick and the sauce does not have that unique fragrance of my favourite chicken feet from most of the dim sum restaurant like Red Star.

Char Siew Bun - 蠔皇叉燒包 (S$0.90 per bun)

Pan-fried Carrot Cake - 香煎萝卜糕 (S$0.90 per slice)

Very old school kind of carrot cake and it goes well with their sweet and spicy chilli (must request the dried chilli from them).

Egg Tart - 香酥蛋挞 (S$1.10 per tart)

The egg tart has a flaky outer skin that we all love and the filling itself is smooth and wobble, not too sweet too.

Mango Spring Roll - 香芒春卷 (S$3.80)

This mango snack is made using Mango puree wrapped with a layer of nested spring roll wrapper and deep-fried till golden brown. It is served together with some mayonnaise dipping sauce and it is pretty addictive but I find it a bit too oily.

Crispy Yam Dumpling - 酥炸芋角 (S$1.00 per dumpling)

Crispy Yam Dumpling or also known as Woo Kok is one of the dim sum items which consists of delicious moist pork fillings wrapped with mashed yam and deep-fried till golden with a crispy outer layer. Now it is quite hard to find some really tasty yam dumpling so this one at Tak Po is still worth trying.

Tak Po - Assorted Congee and Dishes Menu

There are quite a huge range of Congee as well as side dishes like beancurd or claypot meats which you can order to go with the congee.

Century Egg With Lean Meat Porridge - 皮蛋瘦肉粥 (S$3.50)

Mixed Pork Congee - 猪杂粥 (S$4.00)

We ordered two types of Congee shown above and our favourite is their Mixed Pork Congee which filled with generous amount of ingredients like meatballs, pork liver, lean meat and etc. The porridge is smooth and tasty with the combination of the mixed pork ingredients and my kid love this as compared to the century egg congee above.



TAK POK DIM SUM RESTAURANT
42 Smith Street
(opposite Chinatown Market carpark entrance)
Singapore 058954
Telephone: (65) 6225 0302

Opening Hours:
~ Monday - Friday: 12.00pm - 10.30pm
~ Saturday, Sunday And Public Holiday: 8.00am - 10.30pm

Majestic Bay Seafood Restaurant At Gardens By The Bay

Located below the Flower Dome (gardens by the bay), Majestic Bay Seafood Restaurant is a newest venture for Chef Yong Bing Ngen. The 110 seater restaurant offers a spacious layout for both family and group dining as well as a private room that can occupy up to 14 guests. With it's must try Signature Bay's Kopi Crab and Baked Rice and Assorted Seafood in Chef’s Recipe Sauce, below are some of the dishes that we have tried two weeks ago.

For starter, we get to try 3 selections of Dim Sum items from their menu which are Seared Chilli Crab Meat Bun, Steamed Shanghai Dumpling Pork and Steamed Siew Mai Dumpling. The Chilli Crab Meat Bun was good with a crispy outer skin and nutty flavour from the sesame seeds. When bite, it burst with a spicy sweet chilli crab sauce which makes you having no intention to share the rest of the bun with those sitting at your table.

On the other hand, the Steamed Shanghai Dumpling Pork is surprisingly good with a thin layer of outer skin wrapping the meat filling and tasty soup broth.

Seared Chilli Crab Meat Bun - 辣椒蟹生煎包 (S$4.50 for 3 pcs)

Steamed Shanghai Dumpling Pork - 上海小笼包 (S$4.20 for 3 pcs)

Steamed Siew Mai Dumpling - 香菇蒸烧卖 (S$4.50 for 4 pcs)

Being a Cantonese styled restaurant, Majestic Bay offers quite a range of soup menu from Soup Of The Day - 瓦煲老火汤 (S$18.00 for 2-4 pax, S$27.00 for 5-8 pax) to Chicken soup with cordyceps flower, conpoy and chinese ham or Bird nest with abalone and assorted seafood treasure soup and etc. And as as soup lover, I definitely love their double-boiled soup which was boiled over low heat till thick and flavorsome. 

Steamed, Live Prawns, Minced Garlic - 金银蒜蒸开边生虾 (Market price) uses fresh live prawns that are being shelled and butterfly in order to reduce the cooking time as well as making it easier for guests to enjoy the dish without dirtying the fingers to shell the prawns. Overall the prawns were sweet and fresh but the minced garlic taste was a bit strong towards my liking.

The Bay’s Signature “Kopi” Sauce Live Crab - 冠华咖啡焗肉蟹 (market price) used Sri Lankan Mud Crab which was prepared using 3 different types of coffee beans such as Arabica, Brazilian and White Coffee together with Apple Jam, Butter and Shaoxing wine to achieve a caramelized taste. When the crab was presented on the table,  the serving staff will pour Shaoxing wine and coffee liquor over it and light up the crab to creating a "Fire Crab" effect sending coffee aroma into the air.

But although I am a coffee lover I still prefer salted egg crab as compared to this.

{MUST TRY} Baked Rice, Assorted Seafood, Chef’s Recipe Sauce - 海鲜大烩焗饭 (S$68.00 for 4-6 pax, S$88.00 for 7-12 pax) is definitely the HIT for that night with the 7 of us all agreed and raising our hands crowing it the best dish fellow by their signature Bay's Kopi Sauce Crab.

According to Janice, this dish was inspired by one of the popular Portuguese dish Chef Yong sampled in Macau and he adapted the recipe for local palate. The plate of seafood baked rice was indeed filled with treasures such as baby abalone, scallops, mussels, prawns and etc that topped with spiced cream sauce and generous amount of mozzarella cheese. Overall the dish reminded us of Paella but with a hint of spicy Japanese Curry taste that blend well with the sauce and make the whole dish very addicting.

{MUST TRY} Pan-fried Radish Cake With Prawns and XO Chilli Sauce - 极品酱鲜虾萝卜糕 (S$20.00; S$30.00) was one of the highlight for that night. Although this dish might be pricey as compared to those served in foodcourts or dim sum restaurants but with generous amount of shelled prawns and chunks of homemade radish cake that pair with their in-house XO chilli sauce. I am sure you won't want to give this a miss.

Sweet’s temptation (S$20.00) which suitable for 4 person includes Glutinous Rice Dumpling with Fresh Cream Stuffing; Glutinous Rice Dumpling with Yam Paste Stuffing (coated with shredded coconut); Steamed Custard Bun with Salted Egg Yolk and Bay’s Chinese Pancake with Red Bean Paste.

Although their Salted Egg Custard Bun taste great with soft outer skin and savory filling but my personal preference goes to their Glutinous Rice Dumpling with Yam Paste Stuffing and Bay’s Chinese Pancake with Red Bean Paste. Love the crispy outer skin of the Chinese Pancake which is not too oily and it goes well with the fragrance and smooth red bean paste.

Live Seafood (at market price) available for customers to view and select before cooking.

MAJESTIC BAY SEAFOOD RESTAURANT
18 Marina Gardens Drive
Gardens By The Bay
Flower Dome, #01-10
Singapore 018953
Reservation: (65) 6604 6604
Website: http://majesticbay.sg/

OPERATING HOURS:
Lunch
Monday - Friday: 11:45am - 2:30pm
Saturday, Sunday And PH: 11.30am - 2:30pm

Dinner
5:45pm - 9:30pm


Lastly I would like to thank Majestic Bay and Janice and Sherman from foodnews for the invite tasting.

Dim Sum @ Breakthrough Cafe

Breakthrough Cafe is run by a Christian based aftercare association, which provides skills to ex-convicts who face difficulties in employment due to their criminal record. This cafe is officially launched on the 27th of October 2007 by Associate Professor Ho Peng kee (former Senior Minister of State for Home Affairs and Law). At Breakthrough cafe it offers reformed drug addicts the much needed employment opportunities where they can further their skills and be better prepared in reintegrating into the society.

Other than array of dim sum, they also have homemade dishes such as curry chicken and curry fishhead served bubbling in a claypot which are very popular amongst patrons. And you could choose either bread or rice (or both) to go with it. But since our aim for that day was to try their dim sum I have to give those dishes a pass till my visit.

The four(3 adults plus 1 kid) of us ordered about 10 Dim Sum items plus Black Vinegar Pig Trotter and drinks which add up to a total of S$34.00 which was quite reasonable for it's value. The moment the Century Egg Porridge - 皮蛋粥 (S$3.00 per bowl) arrived I was quite stunned as this is my first time seeing "fishcakes" in dim sum porridge which makes it look so home cooked. We love the smooth texture of the congee which infuse with chicken stock and served with some shredded chicken, fish-cakes, century eggs, fried onions and etc.

Beside porridge we also tried their homemade fragrance "Steamed Glutinous Rice - 糯米饭" (S$2.00 per plate) that comes with generous portion of ingredients such as dried prawns and mushrooms together with their delicious Sambal chilli. Overall the texture of the steamed glutinous rice was still quite good as in not too overcooked or salty.

Similar to most Dim Sum restaurants or eateries, Breakthrough also offers different types of freshly made Chee Cheong Fun - 肠粉(S$3.00 per plate) with fillings such as Char Siew, Scallops and Prawns to meet their customers' preference. Personally I love the accompany sauce of the cheong fun which is fragrant and match with the right seasonings to bring up the taste of the steamed rice roll.

My aunty recommended us to try their Fried Dumplings - 锅贴 (S$4.20 per plate) and Steamed Yam Cake - 芋头糕 (S$1.50 per plate). Surprisingly their fried dumplings are not oily and the skin of the dumplings was crispy and definitely can taste it is made from those handmade dumpling skin. On the other hand, the steamed yam cake was rather good with hint of yam slices in between too.

Their Black Vinegar Pork Trotter - 猪脚醋 (S$6.00 per claypot with rice) is delicious which is not too sour or sweet towards our liking and it would be great to go with some rice during lunchtime as a meal. From a glance during lunch hour that day, I saw quite a number of tables ordered this Pork Trotter and Curry Chicken which I assumed are their signature dishes.

The environment of this cafe is quite comfortable even for a morning/afternoon tea session where you could order their toast and egg set and enjoy some chatting with friends. And most importantly the friendly services definitely added value to the place. To reach this cafe, you could take the North-East Line train and alight at "Chinatown" station, walk towards the exit to People's Park Centre. The cafe is at ground level facing the Singapore Subordinate Court direction.

Breakthrough Cafe

101 Upper Cross Street
#01-02C
People's Park Centre
Singapore 058358
Telephone: +65 6533 5977
Website: HERE

Opening Hours
Monday – Thursday: 7am – 7pm
Friday: 7am - 5pm; Saturday: 7am – 3pm
(Closed on Sun/PH)