I'm Chinese

Ever since I had been introduced to An Ji's steamed fish dishes, it's one of those places I would bring my folks to if they are craving for steamed fish. The Song fish head might be a little boney, but it packs quite a good amount of flesh that's smooth, succulent and flaky. What makes this good apart from the fish is the preserved bean curd sauce that packs so much punch; comes with lots of beans — thick and spicy like a good Mapo Tofu sauce that's appetizing and keeps one going. I would say if you are thinking of having something light, the Soy Sauce Steamed Fish Head might be your thing, but for those who love heavier flavours should go for this one instead!

Was pretty looking forward to the steamed fish from here and I wasn't disappointed at all — the steamed fish here is not only full of flesh and is amazingly smooth and succulent, the soy sauce that it was steamed with was also worth raving about. The soy sauce tastes a lot like mum's cooking here — light yet carrying a whiff of savoury flavours, it helps to add a little taste to the fish that simply antes things up by quite a notch; so complimenting, and hard not to love.

Had an awesome meal here last week, and it was at an inconspicuous place tucked in a tiny corner of a small eating house. There're just barely a few tables there, and each table can only seat at most 5 or 6 comfortably.
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But the food. Wow. I can represent all my foodie friends with me then to say we were all impressed by the cooking skills and the sincerity of Chef Erik Tan. His special recipe of kam heong sauce, that super addictive salted egg sauce, and how he manages to cook each dish such that it's fried at the right doneness. No shortcuts, and that's how we get wok hei in his mui fan and hor fun.
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I'll be reviewing some of his dishes in more detail in subsequent posts. And I must thank @wishuponatart @that_dex @coolheart and @shermyyy for exploring this place with me on a beautiful Sunday, and @whatjess1023 for linking me up with Chef Erik Tan who treated us to this meal.

The venerable Prince Coffee House is still alive and well, the food, just the way I remembered it when they were at Shaw House. Wok hei and that bloody savoury gravy, life saver!

Even then, this one was breaded right, fried well, the tomato sauce was a balance of sweet and savoury and most important...the chips were crisp and taut! Most Hainanese eateries don't care anymore these days...they do 😍🙌

This is almost quite literally a stairway to heaven for dim sum lovers. Hai Tien Lo's weekday lunch buffets ($56++) for specialty dishes with limited servings per person (or per table), on top of their wide selection dim sum items. Highlights include the classic XLB, the intriguing Steamed Pork and Prawn Dumplings with Black Truffle, their signature Steamed Spinach Dumplings with Prawn Paste and Dried Scallops, and the lovely Chilled Mango Sago with Pomelo. With its grand ambience and good service, this is a good choice for small family celebrations. Bear in mind that the weekend brunch ($68++) is even more extensive!

Peony Jade's Keppel Club outlet (the other is in Clarke Quay) is a good option for a weekend dim sum buffet brunch ($31.80 for adults and $19.80 for children under 10 years, minimum four diners) away from city crowds. Available from 11:30am to 2:30pm, expect the best of Peony Jade's signature handcrafted Hong Kong-style dim sum — think barbecued pork buns, siew mai, molten salted egg yolk buns and pan-fried carrot cake in X.O. sauce. There is also a decent selection of seasonal greens and roast meats, along with hot and cold desserts — try the yam paste (orh nee). Park at the multi-storey carkpark before the main Keppel Club entrance.
Price: $31.80 per person

It's no wonder this restaurant achieved Michelin Bib two years in running. This simple home styled dish is so yummy. Creamy scrambled egg and delicious chargrilled char siew combination is truly excellent.

On weekends and public holidays, this contemporary restaurant in the heart of Orchard serves up a decadent dim sum brunch ($68). The menu offers unlimited servings of over 40 selections of dim sum along with wok and seafood dishes — knock yourself out with items ranging from the classic (think shrimp dumplings and char siew buns) to the creative, like escargot cheese puffs and black pepper cod fish dumplings. Be sure not to miss Mitzo's much loved special barbecue pork. It comes perfectly charred with a slightly crystallised exterior and tender meat that's just the right amount of lean and fat... yum! End your meal with a delightful Hokkaido milk cheese tart. Pro tip: If you intend to make an afternoon of this, top up $60 per person for free flow of cocktails, champagne, wines and beer.
Avg Price: $70 per person
Photo by Burpple Tastemaker Justin Teo

Regis Singapore. Essentially sublimely and slickly buttery cod-like fish encased within a tempura-gentle crisp, serenaded by licks of tangy tropical sour. 4/5
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This was a hosted meal, courtesy of Yan Ting.

It has been a long time since I last tasted a dish similar to this, since my trip to Hong Kong.

This delicate dish contains rice of dual textures (part crispy), topped with chunky lobster meat, and superior stock poured into the bowl upon serving.
A comforting dish, the play on the different textures of rice is perfectly balanced against the richness of the seafood and the clear, light stock.

http://danielfooddiary.com/2015/12/20/summerpavilion/