Craving For Chinese Zi Char

This was cooked for 9 hours over 6 rounds of charcoal!
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One of the more interesting ingredients was the night blooming cereus flower (ba wong fa in Cantonese) of the dragon fruit plant.
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Nothing else was added. It was reduced naturally to a thick and yummy soup. We were all salivating as Chef Sam scooped out all the ingredients and we saw what was left in the pot.
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The soup is only available to groups of 8 people or more so do try to go in large numbers.
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With choy poh (preserved radish). Chef Sam makes his own choy poh! What does he not make himself?? The ones he used for this dish were preserved for 3 years and 10 months. They were so so sweet and flavourful. Complemented the prawns extremely well.
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He had a jar where the radish was preserved for 12 years! Not for cooking we were told but more for medicinal purposes.
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Chef Sam is truly talented. Almost every dish was a new high. I am definitely looking forward to our next visit!
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Freshly caught from off the shores of Pulau Ubin by Chef Sam’s friend.
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The texture and taste of a wild catch is definitely much better than a farmed one. Bouncy and sweet 😋. So delicious I ate up all the leftover bits!
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Chef Sam continued to amaze us with his stories. He owns a small boat which is berthed at the Changi Sailing Club. When he is not using the boat, his friend will borrow it to go out and fish. Not line fishing but diving into the sea to set up fish traps.
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Incidentally, Chef Sam made his own fish trap too. According to Chef Sam, his friend’s fish traps are much larger and better constructed than his. Now we know how he gets a good supply of freshly caught wild fish 😊.
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This was honestly be the best roast duck I’ve had, even though Chef Sam said the skin was not as crispy as it should be.
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He marinated the duck two days earlier and sunned it for a day before charcoal roasting it. Unfortunately for us, there was not much sun the day before so the skin wasn’t as crispy. Not that any of us was complaining though. It just gave us a reason to come back 😂.
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This was very unique and extremely delicious. There were subtle hints of South East Asian influences such as the use of galangal and coconut nectar. He also added Mui Kuei Lu Chiew (rose wine) which infused the chicken with an aromatic flavour and subtle sweetness.
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Chef Sam is amazing! He is like a wizard experimenting with creative ingredients. We are just happy to enjoy the fruits of his experiments 😊.
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Loved it 😍😍😍. By far the best I’ve had and you can tell that it was just due to the quality and choice of ingredients. Very natural yet very tasty.
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Thanks to @veronicaphua we were able to experience the magic of Chef Sam’s cooking. He is truly talented. Thank you so much for inviting us.
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As this is private dining in his own home, spaces are limited and the earliest available date is in December. I immediately made my reservations 😂. Minimum reservation of 6 pax.
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This dessert reminded me of sangkaya ice cream in Malaysia. Went extremely well with the coconut jelly inside. A match made in heaven and a perfect end to our meal.
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Don’t be deceived by how plain it looks. The noodles were actually very tasty, such that we cleaned up all the soup as well.
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The dried prawns were especially tasty and addictive! *
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Very thin and crunchy. It was so addictive I kept taking yet another piece.
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This was very very tasty. Definitely a must have.
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Thanks @veronicaphua for arranging the lunch. We enjoyed the food so much that we immediately made reservations for our next visit 😊.
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I found the seafood dishes a little too sweet with not enough flavour and spice.
- Chilli crab
- Fried mantou (Chinese bun)
- Sambal squid
- Sambal mussels
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The mantou were giant-sized and tasty. Unfortunately the sauce to dip them in did not have enough oomph.
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