30 Stevens Road
#01-07 Mercure Singapore On Stevens
Singapore 257840
Thursday:
11:00am - 11:00pm
Enjoy dining without burning a hole in your pocket, no membership required
This Hakka heritage dish, also known as Red Wine Chicken is traditionally made from home-made glutinous rice wine. It was flavourful, but was way too salty for our liking especially when eating alone.
Thank you @burpple for the Eatup and @enjoyeatinghouse for hosting!
Their Barramundi is baked in salt, and is served with 3 different sauces - Sambal, Thai Chilli, and Mexican Salsa.
Deep fried baby squid - this had a good har Cheong flavour, and I liked that it's pretty crispy, and slightly chewy from the Sotong!
Haven't found a cabbage dish that beats theirs - particularly liked the wokhei flavour in their cabbage, and a dish I'd recommend ordering!
Deep fried Barramundi fillets coated with a rich, red coconut-based curry sauce. This was really good! The fillets were like "fish cubes" coated in curry, I really loved how fragrant and flavourful the curry was, and how it paired so well with the fish!
Not the first time trying their food, and I always really enjoy their food whenever I'm there!
Silky Egg Seafood Crispy Hor Fun ($17/ $38)
First time trying Fried Hor Fun, and I liked the crispy parts, although you'd have to eat this fast, else they'd just soak up the egg sauce and become like your usual horfun ðŸ¤. This dish comes with pork, prawns, fish fillet, squid and shitake mushrooms.