Chinese

If you’re a fan of bold, comforting flavors, YAO YAO’s Sauerkraut Fish & Peking Duck Combo is a must-try! This spot has quickly become one of my favorites for its perfect balance of Sichuan heat, tanginess, and indulgent dishes that never disappoint.

The Sauerkraut Fish steals the show with its tender fish slices swimming in a tangy, spicy broth that's rich with umami. It’s the perfect comfort dish for any suancai fish lover. Pairing this with the Sichuan Poached US Kurobuta Pork in a split pot makes it even better. The pork broth is fiery and robust, offering a delightful contrast to the fish’s sharp, sour notes.

The Peking Duck with Tobiko is a highlight in its own right. The duck is roasted to perfection, with crispy, golden skin that pairs beautifully with the subtle crunch of tobiko. It adds a touch of indulgence and texture that elevates the dish.

The sides round off the experience perfectly—the Poached Baby Chinese Cabbage with Crispy Whitebait adds a refreshing and slightly savory touch, while the Rainbow Cold Jelly is a sweet, cooling finale to balance out the meal.

Mott 32 continues to impress as one of my go-to destinations for refined Chinese cuisine. From its elegant dark-toned interiors to the impeccable service, every detail exudes sophistication and comfort. The ambience, with its dim lighting and sleek decor, sets the stage for an exceptional dining experience that feels both luxurious and intimate.

The standout dish, without a doubt, is the Signature Apple Wood Roasted Peking Duck. This masterpiece is a must-order, with every bite delivering a perfect balance of flavors and textures. The rich, smoky aroma from the dried apple wood permeates the crisp, golden-brown skin, while the succulent, tender meat bursts with juices. Served with delicately steamed pancakes, thinly sliced cucumber, scallions, raw cane sugar, and house-made hoisin sauce, the combination is nothing short of divine. The carving process, executed tableside with precision, enhances the experience, making it as much a visual feast as it is a culinary one. Truly, this dish lives up to its reputation as a royal indulgence.

To complement the duck, the second course of duck noodles offers a satisfying conclusion, featuring tender duck meat paired with perfectly cooked noodles in a flavorful broth—a delightful way to enjoy every part of the bird.

Another pleasant surprise was the Signature Smoked Black Cod. This dish wowed with its buttery, melt-in-your-mouth texture and subtle smoky notes that were elevated by its delicate seasoning. A definite highlight of the meal, it’s a dish I’d return for again and again.

For starters, the South Australian Scallop, Prawn, and Hot & Sour Shanghainese Soup Dumplings were a creative twist on tradition. The broth had just the right amount of tang and spice, complementing the fresh seafood flavors encased within the thin, expertly folded wrappers.

Mott 32 consistently delivers on every front—from innovative dishes to a flawless dining atmosphere. Whether you're celebrating a special occasion or simply indulging in a craving for Peking duck, this place never disappoints.

When it comes to claypot rice in Singapore, New Lucky Claypot Rice stands out as one of my absolute favorites. Located in Holland Drive, this humble eatery has mastered the art of delivering comfort food at its finest.

What sets New Lucky apart is its dedication to tradition. Each claypot rice is cooked to order over charcoal from scratch, ensuring a dish that is steeped in flavor and authenticity. The wait might be a little longer, but trust me, it’s well worth it.

The rice is the star of the show – soft, chewy, and perfectly cooked, with each grain wonderfully separable from the rest. The smoky aroma from the charcoal elevates the dish, while the flavorful medley of marinated chicken, Chinese sausage, salted fish, and vegetables ensures every bite is satisfying. Drizzle on their house-made dark soy sauce and mix it all together for a harmonious blend of savory goodness.

New Lucky Claypot Rice delivers an unforgettable experience that keeps me coming back. If you’re craving one of the best claypot rice in town, this is the place to be!

🔥 Who’s up for a hearty, sizzling feast? TANYU’s Grilled Fish with Seven Ingredients (毛雪旺烤鱼) featuring Qingjiang Fish (清江鱼) is the perfect dish to share with friends or just treat yourself to something seriously delicious. 🐟✨

This dish is a flavor bomb! Think tender, grilled fish swimming in a rich, bubbling broth loaded with beef and seven awesome ingredients: potato, black fungus, kelp, luncheon meat, beef tripe, winter melon, and bean sprout. Every bite is packed with bold flavors and textures. 🍲

Add some toppings:
🌱 Spinach for a fresh touch
🎋 Bamboo shoots for that nice crunch
🍄 Golden mushrooms for an earthy vibe
🍢 Grilled XL Squid – smoky, tender, and oh-so-good
🥣 Traditional beancurd – soft and silky

Step into Nanjing Impressions, and you’ll feel transported to ancient China. The meticulously designed interiors, adorned with wooden panels and glowing red lanterns, create an ambiance that immerses you in tradition and elegance.

The meal begins with the Osmanthus Scented Sponge Cake, a light and airy dessert infused with a subtle floral sweetness that is both refreshing and delightful. The Celestial Duck Dumplings are beautifully crafted, with silky wrappers encasing a rich and savory duck filling that melts in your mouth. The Steamed Glutinous Rice with Pork is a standout Jiangnan dish, featuring hand-picked glutinous rice layered with slices of premium belly pork. After three hours in the steamer, the flavors meld into an aromatic, tender dish that is as comforting as it is flavorful.

The Sesame Beancurd Julienne offers a unique balance of textures, pairing soft strands of beancurd with a nutty sesame dressing for a light yet satisfying option. For those who enjoy bolder flavors, the Palace Chicken with Pickled Chilli delivers tender chicken pieces coated in a tangy, fiery marinade that leaves a memorable kick.

A highlight of the menu is Mdm Chiang's Beauty Porridge, a dessert-like dish with a rich history. Known as Meiling Congee, it originated during the Republic of China era, combining fragrant rice and soy milk into a velvety, lightly sweet porridge. It’s an elegant and soothing finish to a rich meal. The Signature Salted Duck, another must-try, is expertly seasoned and tender, showcasing the beauty of simple, traditional flavors. Finally, the Chrysanthemum Tea ties everything together with its floral aroma, offering a refreshing conclusion to the feast.

Tai Er has undoubtedly mastered the art of Suancai & Fish (酸菜鱼). Their signature dish is a standout—rich, tangy, and addictive. The broth is the perfect balance of sourness and spice, infused with the flavors of pickled mustard greens and aromatic spices. The generous portion of fish is tender, flaky, and melts in your mouth, making every bite a joy.

The Spinach Salad is a surprising delight! Presented as neat little rolls, the fresh spinach is topped with tobiko and drizzled with a nutty sesame sauce that elevates the dish. It’s light yet full of texture, a unique starter that pairs well with the heartier mains.

Another must-try is the Yummy Steamed Chicken with Chili. The chicken is incredibly tender, soaking up the spicy, flavorful chili sauce perfectly. It’s comfort food with a fiery kick, ideal for those who enjoy a bold and aromatic dish.

Mui Kee is a culinary gem that specializes in Cantonese porridge. While their porridge dishes are undoubtedly the stars of the show, their claypot creations are equally impressive.

The porridge itself is a work of art. It's smooth, creamy, and flavorful, with a delicate balance of savory and subtle sweetness. I particularly enjoyed the century egg porridge, which was incredibly comforting and satisfying. The century egg added a unique depth of flavor that complemented the porridge perfectly.

We did try the claypot frog leg and claypot beef brisket, both of which were absolutely delicious. The frog legs were cooked to perfection, with the meat tender and juicy. The sauce was a savory blend of spices that complemented the frog legs perfectly. The claypot beef brisket was also excellent, with the beef soft and tender. The sauce was rich and flavorful, with a hint of sweetness.

Sichuan Alley’s new outlet at Capitol is a delightful experience. We started with the adorable Bamboo Breeze cocktail, featuring a chocolate edible panda, which was fruity and refreshing.

The President noodles were a highlight, with tender beef brisket, flavorful pork ribs, and well-cleaned, delicious intestines. The deep-fried intestines were crispy and satisfying, while the fried dumplings exploded with savory soup in every bite.

The eggplant in a claypot was interesting, generously topped with minced meat, adding warmth and richness. However, the la zi ji (spicy fried chicken) was just average.

Nong Geng Ji has opened a new outlet at Great World City, with promotions offering 12% off until November 9 and a fantastic 50% off from November 10 to 12—a great time to dive into their exciting Sichuan menu and try some unique flavors!

We started with two of their new additions. The Braised Beef Brisket with Potatoes was satisfying, with tender, flavorful potatoes and brisket that melts in your mouth. While the beef could have been a touch more tender, the dish still offered plenty of warmth and comfort. The Clay Pot Pork Bone with Tofu featured tofu well-soaked in a savory broth—subtle and enjoyable for those who prefer a lighter flavor.

Among the signature dishes, the Pan-Seared Green Chilies with Century Egg was a treat for spice lovers, bringing a bold kick with every bite. The Big Shrimp with Vermicelli stood out, showcasing fresh, juicy prawns steamed to perfection. The Stir-Fry Smoked Bamboo Shoots brought an aromatic, smoky depth that rounded out the flavors beautifully. For those who enjoy a firmer texture, the Signature Grass Fish with Chili had a satisfying chew and a nice balance of spice.

Some dishes were more delicate in flavor. The Sauerkraut Fish, for instance, had a mild soup base with small bones that may require a bit of extra attention. The Stir-Fried Pork with Abalone was flavorful, leaning slightly toward a saltier taste, which could appeal to those who enjoy bold seasoning.