Orh Nee You

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When it comes to dessert, nothing beats having Orh nee even if it means a fusion rendition. That’s how much my love for Orh Nee is. Definitely a full score for aesthetics, the Orh nee is divided into hot and cold; hot being the warm taro soy milk served on the side, and the cold being the dollops of osmanthus-infused mashed yam, aerated pumpkin sponge, fried shallots, gingko nuts and the bigger pieces of crispy sweet potato. Creativity on point, taking into consideration of the conventional elements of a traditional Orh nee. However, some might find it difficult to having hot and cold at the same time to this traditional dessert. While I admire the creativity and presentation, perhaps they should reconsider using taro soy milk because the soy beany taste was overwhelming to the point that you might forget the focus here is the yam, other than the fact that it adds a purple tone.

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Honestly when the Teochew yam paste was served, I thought it would be disappointing because of the load of coconut milk added and could possibly have overpowered the original taste of the root. Traditionally, teochew yam paste shouldn’t have be “flooded” by coconut milk. However, I must say that the yam paste itself here was really scrumptious. The consistency was excellently controlled, smooth with bits of yam and not overly sweet. As I mixed the coconut milk in, the coconut milk, instead, contributed an aromatic creaminess that was complementing. Definitely worth trying! Only downside is that it doesn’t come in individual portion but a sharing size for 3 to 4 pax.

Ending off on a sweet note, our favourite teochew dessert, Orh Nee. It’s a first for us to see osmanthus added to this classic dessert which usually has just pumpkin, gingko nuts and water chestnut at times. Sweetness level was reasonable, with a honey floral essence from the osmanthus. Texture was smooth and not too dry. The individual portion was just right.

Despite being one of the recommended desserts and one that I was really looking forward to, I found the taste disappointing instead. No doubt the portion was relatively large, but the yam paste was all chunky and a little dry. Drenched in sweet coconut milk which was too creamy, the yam paste lost its character and was got too jelak that none of us could finish a bowl.

A different interpretation of the traditional orh nee that leads to this innovative creation of the dessert. I am a real big fan of orh nee, and it makes me upset if I come across those that fall below expectation. It’s slightly pricey for this I have to say, but I would think it’s not too bad for novelty sake. Might scare people with its charcoal black appearance which looks rock hard, but it’s actually crispy and slightly chewy. Imagine fried mochi skin and you will get what I am saying. This is because rice flour and charcoal powder were used in making of the skin. Fortunately, the orh nee encased in it was smooth, not overly sweet and had bits of pumpkin. A case of traditional turned modern, but I would still prefer to have my orh nee served copiously in a bowl. This just didn’t feel shiok enough, as though it was a mere tasting portion of the yam paste.

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We had pretty high expectations for Yan Palace, after all it's an established restaurant that has been serving Cantonese cuisine all these years. But when this orh nee was served, it was really nothing but disappointment.

First of all, the yam paste was chunky and doesn't flow smoothly. The lack/reduced pork lard affects the dessert's texture tremendously. An authentic Teochew yam paste wouldn't have a single bit of coconut milk but here, the yam paste was covered in coconut milk. The creamy coconut milk overpowered the original flavour of the yam. The biggest no no in this; not only there wasn't any pumpkin, they actually replaced it with orange jelly bits, pumpkin flavored I suppose but I can't really figure that out.

Check this latest addition out in my list on Burpple. This is no Teochew restaurant, but more of a Cantonese restaurant yet easily serves up one of the best Orh Nees in Singapore that I have ever had. Well if you noticed, its colour is darker and more grayish than the usual ones we have and i would think that it's the type of yam they use. On top of that, clearly less lard is used here because it's less oily and the original yam color is retained more. Still smooth and silky, thanks to starch. The service crew proudly boasts the use of water chestnut for natural sweetness instead of sugar syrup. Notice how much it's being added, and I totally love the crunchiness in my Orh Nee. Love the sweet tender pumpkin and the gingko that's not bitter at all!

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Die-hard fan of orh nee is here again! First time to 潮汕林 ever since they shifted to Phillip Street for mummy's advanced birthday celebration. I am sure I inherited more Teochew than Cantonese genes 😆
I can't emphasize enough how tedious it is to make a good 芋泥, all the way starting from handling the yam to steaming it up to the end product. And so it's always a joy to enjoy this traditional dessert. The yam paste served here is somewhat on the sweet side, and a little dry inside despite the lard. Gingko nuts weren't bitter, and there were yam bits! The authentic ones served in 潮汕, China, aren't like the smooth type here but made of pure yam bits, and I really mean every mouthful. Perhaps it would be better to use water chestnut for natural sweetness.

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*Location: Lee Kwang Kee Teochew Cuisine restaurant at Blk 212 Lorong 8 Toa Payoh

On the first look, the orh nee here looks very watery and light in colour. However as I started stirring, I could feel the thickness in texture. Surprisingly, the orh nee contained bits of yam and was not too sweet. The portion was also just right for one person. However, the gingko nuts were pretty bitter and the only piece of pumpkin was too sweet, obviously soaked in sugar syrup. Couldn't taste the natural sweetness of the pumpkin but just the sugar syrup instead.

Had this orh nee for dessert some time back as part of the Father's Day Set Menu. I wouldn't say it's fantastic, but it was still pretty decent, not too sweet. And even as it looks oily with that layer of pork lard on top, you would be surprised to find that the inner portion of this yam paste was a little dry.

It's hard to find really good Orh Nee in Singapore and we all know the tedious process of preparing this traditional teochew dessert. Always a must have for me at teochew restaurants. Rare gem discovered at Chin Lee Restaurant today! The orh nee here flows smoothly, not too sweet nor oily. Besides the generous portions of soft pumpkin and gingko nuts, you can find bits of crunchy water chestnut inside too! There's also an option of just having the gingko nuts Orh Nee without pumpkin.