His Food Blog's Reviews
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It is at the corner of this mall that you will find Victor’s Kitchen. Having numerous experiences as a dim sum chef, Victor and his wife moved to Singapore from Hong Kong.
Because of the limited tables available, make sure you come early if you do not wish to wait too long for a table during weekday’s lunch, or a weekend brunch. For the price I was paying, I was blown away by the sheer number of quality items they served.
For the Steamed Spare Ribs with Black Bean Sauce, I would prefer whole black beans be used to bring out more flavour instead of bits of it, but nevertheless, it was very tender and tasty still. The Tasty Queen Size Siew Mai was also incredible.
The skin is soft and the size is just right - any bigger and it would be too filling. The Char Siew Cheong Fun was simply delicious.
The rice roll is smooth, and texture so soft. To top it off, the Zha Leong (Doughstick wrap in rice roll) version was even better.
With one bite, you have yin of the smooth rice roll, and the yang of the crispy doughstick - the combination was simply unbelievable. Without a doubt, the one item that a diner never fails to order during dim sum would be that of Har Kau, or the prawn dumpling. At Victor’s Kitchen, the Victor’s King Prawn Dumpling is known as his specialty.
The huge prawns were juicy and the skin of the dumpling soft - yet does not fall off easily (unlike many I have experienced that falls off, the moment I picked them off from the steamer). The other laudable mention is the Chicken and Sausage in Glutinous Rice.
The rice is so fragrant and soft, and I simply find the ingredients irresistible – from the tender chicken chunks, to the Chinese sausages, to the juicy mushrooms and the tasty salted egg yolk. If you are a dim sum fan, you would know what I mean when I say that you would never get such a high quality dim sum for such a price.
The Deep Fried Spring Roll was simply awesome! Freshly fried and thus crispy and burning hot, every bite gives you a crunching sensation. Although I would prefer it to come with some sweet sauce rather than the vinegar dip that comes with the dish.
The Phoenix Porridge, or Century Egg and Chicken Porridge was also very yummy. Not starchy unlike most congee, the porridge was easy for the throat to slurp down. Indgredients were also generous with huge chunks of century egg and big pieces of chicken strips. However the only drawback is that you would have to finish it as soon as possible or it would start to turn watery.
Saving the best for the most deserved would be Milky Custard Bun. The dough is soft and fluffy and the egg custard was sweet and runny. What gave it the "Oomph" was the delightful salted egg yolk in the midst of it. A simply fab combination!
You can view the photos and other reviews @ His Food Blog.
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Login to add your comment. Or, Register for an account now. It's free!mMmM I didn't think that this place was so good when I walked past. YAY another place to try!
19 Feb 2008 at 6:03 am
yeah... it looks pretty dodgy from the outside... but I can guarantee you that their standards can match some of those restuarants you eat outside
19 Feb 2008 at 9:34 am
Wow good review. Me loved dim sum! Will go and try. Thks for the review.
19 Feb 2008 at 10:40 am
Located at Mosque Street, Lee Kui Restaurant, or better known as Ah Hoi, or Crab in Teochew is famous for its Cold Crab. These meaty crabs are first steamed and then kept in the freezer giving the meat a firm texture.
Full of roe, a typical way to eat these crabs is to dip it into the sweet orange sauce. Next up was a controversial delicacy known to be served in special occasions - Shark Fin Soup, which has to be pre-ordered one day in advance.
The fins in themselves are said to be tasteless, but prized for its texture rather than flavour, noticed that these first grade fins are priced simply because it came as a whole fin and not in strands you get from lousy banquet dinner.
This was followed by my nephew’s favourite dish of the night – Assorted Deep Fried Dish – consisting of Seafood Cake, Spring Roll, Yam with Prawn Roll, and the best of all the Prawn Ball – flavoursome and fried to perfection, everyone on the table were commenting how good it was.
A personal favourite dish was up next, and at Lee Kui, you simply has to try the Oyster Egg – generous serving of oyster, the egg was wet on the inside and crisp on the outside – perfect complement for your plain rice.
The Vegetables were also surprisingly tasty that night – especially the refreshing Mock Abalones that really tasted like the real stuff. The Fish with Black Bean Sauce though a bit spicy, was very fresh.
In additional, the gravy went fantastically well with the porridge that we ordered. Sensing that we were still pretty hungry, Dad ordered a plate of Fried Noodles with Shrimps and Pork Slices. A pity that it was pretty oily, if not I was pretty sure everyone would had an additional serving of it.
This was because we were all saving the best for last, and what Teochew dinner would it be, if it did not end off with the authentic O-Nee, or Yam Paste with Pumpkin and Ginkgo Nuts - Sinfully Oily, Sinfully Good - a pity that it would be sometime before our family could gather again for such a sumptuous dinner.
You can view the photos and other reviews @ His Food Blog.
Login to add your comment. Or, Register for an account now. It's free!O-NEE!!! PB where are you? Come Share some O-NEE!
19 Feb 2008 at 6:07 am
Or-Nee is good! I loved the Or-Nee there!
19 Feb 2008 at 9:45 am
yeah I love it cos it comes with pumpkin and ginko nuts... the traditional way~
19 Feb 2008 at 11:04 am
What the establishment probably wish for is for their customer to relax, and enjoy the harmony of their dining experience. Opened in year 2000, the Waraku Orchard branch launched their “New Grand Menu” in the beginning of 2007.
Looking at the menu, I could not resist ordering the Kaminabe Wazen, despite it sounding a smidgen naughty. The set consists of Sliced Beef & Vegetables in Paper Hotpot, Salmon Sashimi, Vegetables and Prawn Tempura and a bowl of rice – and if you think it sounds good. It looked even better in real. The ingredients were plentiful and packed close to the brim of the paper hotpot, that it made cooking the beef in the soup broth difficult.
Both the salmon sashimi and tempura was good as well. Overall, a pretty satisfying experience considering that the price was reasonable and there are hundreds of choices to choose from the menu – excellent for some who cannot make up their minds.
You can view the photos and other reviews @ His Food Blog.
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As compared to their chicken soup base, by far Aka Ramen’s broth won effortlessly. The rich brew is flavoursome enough, even before sprinkling the Fried Garlic Chips and Sesame Seed. What’s more a wring of the Lemon gives an invigorating twist to the soup. Although the Meatballs are nothing to shout about, Marutama’s springy noodles are a reminder why I came back for in the first place. We also ordered the Yaki Char Siu, or Grilled Sliced Roast Pork as a side.
A slightly thicker version of those that came with the noodle, the pork slices were mouth-watering, especially when you sink your teeth and nibble at the meat along with the layer of fats that came with it.
Marutama Ramen also finally offers their version of Gyoza as well - and I must say it is pretty good.
You can view the photos and other reviews @ His Food Blog.
Login to add your comment. Or, Register for an account now. It's free!sounds good... gotta try it someday
03 Nov 2008 at 10:46 am
Unlike our Chinese Steamboat where the emphasis is the broth – which is made up of lots of ingredients to make the soup tasty – in Shabu-shabu the emphasis is on relishing the original flavour of the meat, so only clear water is used to cook the meat.
Having brought my parents to Marutama Ramen for dinner, we chanced upon Tom Ton, located just two units away, which specialise in Kurobuta Shabu-shabu.
Kurobuta, which is Japanese Black Hog, is 100% pure all-natural Berkshire pork.
Regarded as the highest quality pork in the world, the meat is said to be a combination of a sweet, rich flavour, and its delicate texture, unbelievable level of juiciness, and its excellent marbling, will really have you begging for more.
The hot pot is accompanied with Soba, and a "special dipping sauce" (as quoted from the waitress) which somehow taste like Miso.
Instead of the familiar sesame dip that my family is used to when we eat at home, we were instructed that everything from the vegetables to the meat, as well as the soba, goes into the dip - no wonder it is special, it is a multi purpose dip! Since they specialised in pork, our sides are both pork dishes as well.
The Miso-topped Grilled Pork was aromatic and tender, and each time you sink your teeth to it, juices from the meat overflow from within - a pity the serving was pretty pathetic. The other side we tried was the Tonkatsu Kurobuta.
Although their version was good, I felt their sister outlet at Tampopo served a meaner and fattier version of it. Overall, the food was good and the ambience - overlooking the Singapore River was fantastic, however the odds of us returning are very slim.
We felt that it was not valued for money, as the serving was pathetic for the price we paid (we had to stuff ourselves silly with bowls or rice and soba), and service was also found wanting as we waited for ten minutes for our table even though reservation was made. Also tough luck that the view did not bowled us over since our family stayed at Clark Quay for a good 20 years before we relocated!
You can view the photos and other reviews @ His Food Blog.
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