Located within the Carlton Hotel Singapore, Wah Lok has been awarded with Singapore Tatler Magazine's “Singapore’s Best Restaurants” since 1991 and “Singapore’s Top Restaurants” by Wine & Dine magazine since 1997. For the month of April 2016, this Cantonese restaurant is running a 30% off Boston lobster promotion for just S$9.80++ (U.P. S$14++) per 100g!
Since I have heard so much about Wah Lok's dim sum (especially that Baked Barbeque Pork Bun that you see in the center), I had to try it for myself! It was as good as what everyone has been telling me - the crusty top breaks into a tender-soft bun that is stuffed with delicious char siew. I also love the dumplings - the skin was thin (and chewy) while the contents were delicious!
While waiting for the other food to come, I also snacked on some simple but delicious deep-fried Fish Skin and Octopus Tentacles. The Fish Skin is definitely something to order - sure it isn't particularly complicated to do but it's served hot here and that makes all the difference! The Octopus Tentacles on the other hand was a little tough and definitely not as impressive as the Fish Skin.
The first Boston Lobster that I sampled was cooked in Supreme Stock and this was simple yet delicious. The ingredients were fresh and the live lobsters were cooked to the right amount without killing the meat. The supreme stock on it's own is delicious! I just wish they served this with more sauce for me to pair it with my rice.
Diners with a preference for spicier food will enjoy the Braised Boston Lobster with Ling Zhi Mushroom in XO Sauce - I do personally prefer the alternative version instead though! According to the chef, Wah Lok is able to cook these lobsters to your liking - so if you like salted egg yolk lobsters, just tell him and let the magic happen!
One of the dishes that look me by surprise was the Bamboo Fungus stuffed with Asparagus. Commonly known as Bamboo Pith, these fungus has a lacey skirt that gives a delicious crunch.
For my choice of carbohydrates, I opted for the Fish Noodles with Seafood - yes, those noodles are made with actual fish! True to Cantonese-cooking, the fish noodles had the right 'wok-hei' and they were seasoned perfectly.
Finally, for dessert, a simple but satisfying Coconut Ice-cream with Avocado Cream.
This was an invited media-tasting session, though all views expressed are my own.
I visited the city of Yangon in September 2016 and was blown away by the energy and striking contrast between old and new. The former capital of Myanmar has been opening up a lot more in recent years and it is always great to visit a city like that when it is still in its infancy stage of tourism development. After hearing so much about Le Planteur online and from people who have been there, I decided to check it out one afternoon myself to find out why Le Planteur is constantly talked-about as the best restaurant in Yangon.
I wrote about the availability of new U.S. Prime Grade Cuts from Greater Omaha at the Hilton Singapore's Opus Bar & Grill a couple of weeks ago and I recently invited down to the restaurant to check out the menu for myself when I was staying over at the Hilton Singapore last weekend. Remember you can easily get S$50 back in statement credit when you charge at least S$300 to an eligible American Express card.
The highly-anticipated Hairy Crabs are back at Pan Pacific Singapore's Hai Tien Lo today - from 17 October 2016 to 27 November 2016, savour these highly-prized crustaceans which are well-known for their creamy golden roe. Enjoy a selection of delicacies prepared by Executive Chef Lai Tong Ping through a special prix fixe menu or order them from the a la carte menu to find out why these crabs are regarded as one of the most premium crustaceans around!
White Rose Cafe at York Hotel Singapore needs no introduction - it is home to the famous Penang Hawkers' Fare which happens three times a year. Executve Chef Charlie Tham has recently launched a brand new Wok Hei Specialties menu that showcases four local favourite dishes at S$15++ each. This special menu is only available between 01 October 2016 and 15 December 2016 so make sure you do not miss out on it!
Ding Dong continues to serve up contemporary takes on traditional Asian cuisine since the relocation in July earlier this year to this beautiful new location at 115 Amoy Street. This modern Southeast Asian restaurant has also introduced a refreshed cocktail programme in addition to its original and much well-loved food menu. Ding Dong has also recently extended the weekday Set Lunch special to Saturday so you can enjoy all the favourites at the same affordable price even on a Saturday!
In the month of October 2016, indulge in an English Afternoon Tea experience with Pink Treats at the Goodwood Park Hotel's L'Espresso. This ever-popular English Afternoon Tea buffet will feature for a limited-time only, an array of pink treats that have been specially created in conjunction with the Breast Cancer Awareness Month. Diners will also receive a Breast Cancer Foundation (BCF) pink ribbon pin which is worth S$2 - guests will also be able to make a minimum donation of S$2 for more pins and all donations will go towards the BCF.
If you are ever craving for Japanese on a Saturday and you want to indulge in a really affordable but still amazing buffet, you should check out the Kinki Restaurant + Bar that overlooks the impressive Marina Bay waterfront (and the Marina Bay Sands, of course). The weekly Bottomless Brunch on Saturday has gained quite a bit of traction lately so it is definitely important for you to make a reservation beforehand (unless you are keen to have disappointment for lunch instead).
Before anyone gets too excited, there are no naked photos of anyone in this post at all. Naked in the Sky is an extension to Naked for Satan. Before I even tell you about Naked in the Sky, I had to find out why exactly is Naked for Satan named as such. With a curious mind, I went forth to find the answer to my question and this is what I found out: A guy named Satanovich (hereby known as Satan) used to distill moonshine in his underpants during the sweltering summer months. Since the moonshine was illegal, patrons used to use the code phrase "Let's get Naked for Satan" to gain access to this well-guarded but highly-regarded liquor.
Boasting a homemade rempah (spice paste) that is made from scratch, NOW Noodles + at Novena Square 2 is currently serving up five different noodles at a price point of S$9.80 Nett. While many of you may have heard about the Mee Tai Mak with Century Egg already, I was recently invited down to this restaurant to give all five flavours a go.
Between now until 02 October 2016, savour a mouth-watering spread of Vietnamese favourites at The Fullerton Hotel, Singapore's Town Restaurant as three guest chefs from the luxurious The Nam Hai, Hoi An in Vietnam bring some of the region's best to our sunny island. This dinner-only buffet will be made available for a short period of time only so if you are a huge fan of Vietnamese cuisine, be sure to head on down to check it out.