Showing posts with label food reviews. Show all posts
Showing posts with label food reviews. Show all posts

Friday, October 25, 2013

Wan He Lou's food review dated on 12.10.13

It is a rainy afternoon on a saturday where I went for the food review at Wan He Lou 萬合楼. It was raining so heavily that my books got drenched :( but thank God for that the food made up for the fact that my books got drenched.

A little bit of the history of Wan He Lou 萬合楼 was that this restaurant started about four months back. It's aim was actually to be providing the freshest and most down to earth price to unite the senses of our tongue , smell and sight. It has a bit of concept of those 私房菜 restaurant.

I was overwhelmed by the number of the dishes that the marketing director, Mr Vincent has provided for us, the bloggers to do the food tasting.

First, we had the vegetable juice which is caixin blended with plum and pineapple. It has a refreshing taste. Moms, you can try this out when your kiddos are reluctant to eat vegetables. Alternatively, you guys can head to 萬合楼 for some quick fix.

新鲜蔬菜汁 $3.00


Second, we had the signature lobster porridge. The lobster is fresh and the sweetness of the lobster is there. As per recommended by Mr Vincent, the best way to retain the lobster meat which is not overcooked is to take out the lobster out of the porridge as soon as it is served. However, we ate the porridge after all the photo taking .Thus the sweetness of the lobster meat has gone into the porridge soup. This portion of lobster porridge can be shared by at least 2 to 3 people.


招牌龙虾粥 $29.90


Next , we have the crispy lotus roots with salted egg

咸蛋脆莲藕 $11.90

This dish is so good that u can even eat it on its own as tibit. We polished up this whole plate as that you can't stop munching.


Qing Long Cai ( Green dragon vegetable)


双味青龙菜 $9.90

A little info about the green dragon vegetable is that is being grown in cameron highlands. It is the cross bred of the green and yellow chives. Thus, it is considered a vegetable from the chives range.
This plate of green dragon vegetable is cooked in 2 different ways . One in the stir fried way and another in deep fried . For me, I prefer the stir fried one instead of the deep fried one. Cos the stir fried one is very crunchy and I can't stop eating it. Deep fried style one is rather dry and that it taste a bit like very tiny weenie bit of dried seaweed and it is topped up with the floss.



Seven spiced pork chop

七味汁猪仔扒 $14.90

This dish is beautifully decorated and i like the way the chef decorate it.For me, this dish is not what i exactly expected cos i expect to get a full flavour from the pork chop with all the different kind of spices where I am able to taste the kind of feeling which is the feeling of excitement and feeling in heaven.


Caro Chicken Soup with Chinese Pear & Coconut


椰肉雪梨鸡汤 $19.90 

 This soup is like the usual home cooked soup that have been boiled for many hours. The chicken has been fed with carrot so therefore the special name caro chicken. Its meat taste a bit like kampong chicken kind of meat. It is not those meat that is totally tasteless after being boiled in the pot for so long.
The caro chicken that is being chopped after being in the soup for so long , the meat is so soft.


Authentic Shanghai Hairy Crab (~150-170)

大闸蟹 $26.90

 This is the first time that I tried hairy crab.I felt that the roe was creamier than the normal crab. However , i did not expected it to be so small. It is supposed to be eaten with black vinegar cooked with some sugar and ginger and supposed to be the last dish to be eaten before the dessert.


short video done by the restaurant manager on how to eat hairy crab



Hot promo: Buy 3 get 1 free from now till end of the month

As for the decoration of the restaurant, it looks like this



Last but notheless, I would say that the executive chef is a very creative chef and daring to try out new dishes with new flavours. I would like to thank Mr Vincent and street directory for this food review session. The opinions are my own opinions and the prices of the dishes may vary.

Wan He Lou
65 Maude Road
Singapore 208347
Opening Hours
Monday – Sunday
Lunch: 11am to 230pm
Dinner: 5pm to 1030pm
Payment mode : Cash or Visa
Website: http://www.wanhelou.com/
Tel: +65 6294 8057 begin_of_the_skype_highlighting +65 6294 8057 FREE end_of_the_skype_highlighting
Email:sales@wanhelou.com





http://www.streetdirectory.com/sg/desker-road-shop-houses/65-maude-road-208347/2182_16853.html



Tuesday, October 16, 2012

Food review at local neighbourhood coffee shop in bedok reservoir road

I was once again being invited to do food review for nice Indian -Muslim food this time round . This review was done about 2 weeks back . Nonetheless, it was something new which I was able to try out. Something new about doing food review was that it was a neighbourhood coffee shop serving fusion food between the local Chinese fare, Indian fare , Muslin fare and Thai fare.

This neighbourhood coffee shop is known as the Al waris, located at 117 Bedok Reservoir Road.


Though the food review was done in a neighbourhood coffee shop , it was nice as the food are cooked on the spot just like the chinese zi char stall. Food that are being reviewed are the nasi goreng kampung , nasi goreng usa , seafood kway teow and

                                                             Nasi Goreng Kampung

Nasi goreng kampung is a traditional fried rice in the Muslim fare just like the Chinese fried rice. It was done in a manner whereby the rice did not stick together and you could taste the individual grains of the rice even after for 10 mins on the table without touching it. Best of all , it was not oily.


                                                                Nasi Goreng USA

This is the first time that I have heard a dish called Nasi goreng usa . Nasi goreng usa consists of tumeric fried rice, nice mutton meat and a sunny side up. The mutton meat was the crux to the nasi goreng usa cos its spicy yet without the smell of the mutton and also tender.

                                                           Seafood Kway Teow
                                                  
As for this dish, it is able to same kind of taste we can get from the normal chinese zi char stall . It lacks of the wok hei ( the burnt kind of taste) in the kway teow. Portion wise , I would say you get what you pay for.

                                                      Chup Chai ( mixed vegetables)

This dish is abit pale in comparison as to the other dishes and the vegetables are a bit well cooked for my taste. However , it taste nice if the elderly folk were to compliment it with plain porridge.Sauce wise, it seems to be like getting the taste from the seafood kway teow sauce's style.





                                                 Promfret with pudina herbs

This dish is a bit unique cos we hardly see that Indian food is without spices. However, this time round the spice is called mentha arvenis(podia).The chef use mentha arvenis ( podia aka japanese peppermint) to pound it and make it into to a paste to spread on top of the fish.

 Podina is used as a carminative and an expectorant. The plant is highly effective in treating headaches, rhinitis, cough sore throat, colic, prurigo and vomiting. It serves as a good blood cleanser, since it is antiseptic and anti-bacterial. Podina plays a significant role in alleviating swollen gums, mouth ulcers and toothaches. Crushed and bruised pudina leaves are used in treating insect bites. The decoction and infusion of its leaves and stems helps in fever, stomachaches, dysmenorrheal and diuresis. Fresh leaves of podina are crushed and sniffed for dizziness. Crushed leaves are also applied on the forehead and temple, to cure headaches.

The other 2 companion side dishes which is the long beans and french beans are well saute and crunchy.

                                                          Freshly grated apple juice

This is the first time when I got fruit juice without any sugar syrup in it. Kudos to Al waris!

                                                          Home made ice lemon tea

Seems like this homemade ice lemon tea is done with lipton tea and little sugar syrup together with a lime.

                                         Lastly, we had a group photo taken at the shop front.

If you are planning to do online delivery, Al waris  does offer food delivery to the nearby office in the ubi or eunos area. For more info , please go to http://www.alwaris.sg.














 

Friday, September 14, 2012

Food Review at Indian Curry House @ Expo on 11.9.12

This food review that was done at Indian Curry House at Expo was actually an invite from the courtesy of Mr Santosh Cyrill of Indian Curry House @ Expo  and Mr Haren Yong from Street Directory.com

A little back ground about the Indian Curry House

Indian Curry House is founded in 2008 by three professionals with combined experience 30 years’ in food & beverage industry. Today it is run by a team of 25 F&B professionals specialising in Authentic Indian dishes. They have 3 branches located at east coast, expo and bukit timah.
 
It was on a tuesday evening that myself and fellow bloggers are attending this food review. The place is pretty cosy with nice curtains and nice lighting to set the evening mood right. We were all being treated to the restaurant's specialities like the tandoori chicken, butter chicken, fishcake, chilli garlic prawn, kashmiri rogan josh, kulfi and gulab jamun.
 

Here's the first dish for the food tasting - tandoori chicken

 
 

The tandoori chicken tasted like it was nicely being barbeque over the charcoal. The level of spicyness was not too overwhelming. Even kids would be able to take it.

Second dish-fish cake



The fish cake tasted a bit like meat patties with bread crumbs. A different version from what the usual chinese style of fish cake that we could get from the local supermarkets. However , the taste of the fish meat is rather flaky inside which denotes that it is freshly made with no preservatives in it. It is slightly salty.Thus it would be good if besides pairing up with the mayonaise sauce, it could be paired with either ketchup sauce or garlic chilli sauce from sinsin.


Next , we have the saffron rice and the plain basmati rice.


 
Saffron rice
 

                                                 Plain basmati rice

Basmati rice is a long rice grain which is typically used to cook for nasi briyani. Having said that , basmati is benefical to diabetic patients  as it is said to be having medium glycemic index which is lower than any other types of rice.

What does the glycemic index means ? It is actually a measurement of glucose level increase from the consumption of carbohydrate.

Talking about the saffron and plain basmati rice, it is so nice that you could even eat it on its own. As saffron is one of the most expensive spice in the world, I am glad that I was able to enjoy the taste of  the saffron rice on its own. The plain basmati rice is also unique in its own way where tasting each fine grain of it was so enjoyable.

My favourite dish - garlic naan

                                 
 

 

 The garlic naan is done in a manner where it is so crispy and the taste of the garlic is not overwhelming that one would get the pungent garlic smell after eating !!! Kudos to the north indian chef behind the kitchen.
 
 
 

Next , it's the butter chicken


 
 
The butter chicken is very soft and the creamy tomato sauce that is used to cook does not cover the taste of the tomato yet still can savour the buttery taste of it.

 

Next dish- kashmiri rogan josh


This is the mutton dish that does not have the stench of the mutton. It is well stewed with tomatoes and the after taste was that the mutton melts in ur mouth.

 

Next dish - chilli garlic prawns



This dish is considered to be the fusion of the chinese and indian food of the restaurant. It is prepared in the manner of  fusing spring onion, onion , red chilli and the secret sauce by the chef.

 
The Grand Finale- Desserts
 
                                        
                                                            Pistacho Kulfi

It tasted like it was mango blended with condensed milk ,frosted  with ice cream. I found that it was a little too sweet for my liking but it was a nice combination for people with sweet tooth.

 
Gulab Jamun
 
It is made up of milk and being deep fried before simmering with sugar syrup . Personally I feel that the size of the dumpling was made just right cos after the main course one would not be able to eat too much for dessert. Best thing was that not too much sugar syrup was being given. Thus it is was not as sweet as the pistachio kulfi.
 

Wait if you are interested in having to taste the food @ Indian Curry House and lazy to get out of the house . Please go to the website http://www.streetdirectory.com/indiancurryhouse-expo/
They do provide delivery services in the east area or call  65883324 for the home delivery.