The Life Of Wok

A small cup to end the meal perfectly. Orange peel added for refreshing lift.

Not a common zichar dish. Zucchini had bite and crunch but was bland on its own. With salted egg sauce, it gained creamy coating and savoury flavour.

Succulent beef brisket with diced potato, onions, capsicum, and chilli in Cantonese-style curry. Rich, creamy, and thick, with a tangy note. Refreshing, fragrant, and mildly spiced.

Clear broth simmered with pork collagen, lotus root, and peanuts. Rich yet gentle, nutty undertones with earthy depth. Lotus root and fatty pork cooked till soft, dissolving easily in the mouth. Soup itself light on collagen, but pork pieces deliver it. Nourishing and soothing.

Served at room temperature. Tender poached chicken shredded from the bone for comfort bites, mixed with homemade sauces to coat evenly. Chewy texture pairs well with rice. Flavour leans heavy and savoury, slightly salty for some.

Crispy, plump prawns and crunchy white corn coated in creamy buttery sauce. Sweet and savoury with velvety texture. Sauce was excellent.

Whole fish baked till tender, infused with lantern chilli heat, ginger, and garlic to enhance aroma and remove fishiness. Flesh moist and delicate with subtle sweetness. Chilli adds fragrance without overpowering. Be mindful of the many tiny bones.

A playful reinvention of the classic fried oyster. The base was crisp and thin, oysters juicy, plump, and chewy. Flavour balanced with light seasoning and egginess. Crunchy bite with briny richness, familiar yet novel.

Another new venture from the Bai Nian group, this time introducing Cantonese cuisine with a twist of local flavours. Familiar dishes, given a local touch. Du Du Yue Cai (@duduyuecai ) originates from Guangzhou, China, and has been listed in the Top 88 Award-winning Cantonese Cuisine for three consecutive years (2023–2025) by the Dian Ping Board, which is the equivalent of Michelin.

Before ordering, remember to sign up for their free membership to enjoy discounted prices, exclusive vouchers, and birthday rewards.

Here’s what we had:
1. Singapore’s 1st Crispy Orh Luak 新加坡首创酥脆蚝煎
2. Baked Yellow Croaker Fish with Lantern Chilli 灯笼椒焗黄花鱼
3. Creamy Prawn with Corn 奶油虾
4. Canton Shredded Kampong Chicken 马杀鸡
5. Pork Collagen Soup with Lotus Roots & Peanuts 胶原花生莲藕汤
6. Cantonese Curry Beef Brisket 粤式咖喱牛腩
7. Salted Egg Zucchini 咸蛋皇西葫芦
8. Complimentary Chilled Green Bean Soup 绿豆汤

Flavours resembled of our local zichar, all executed nicely and comforting for all ages. It was a great meal. Stay tuned for the in-depth review in the next post.

Congrats on your new opening, and thank you @duduyuecai for the invitation.🥰
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🚩Du Du Yue Cai 嘟嘟粤菜, 29 Eunos Ave 6, Singapore 409619
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Music Credit: Du Du Feast by mehmehfoodventure
Music Generated by SunoAI
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The Curry Fish Head was also excellent, with a great balance of spice and flavour.

Their specialty, Sambal Fish, was delicious and fragrant with a pleasing level of spiciness that was smooth and tasty without being overwhelmingly hot.

We started off with Braised Shark’s Fin with Fish Maw, which was limited to one serving per person. The soup was quite starchy and flavourful, with crunchy shark fin, giving off those classic wedding banquet vibes