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(PARTIALLY SPONSORED) Mondays are miserable enough as it is, so why not dispel some of the blues by making it a Meaty Monday at @yupavilionsg? Hidden on the third floor of the perpetually dead Kovan Heartland Mall is Yu Pavilion, a snazzy little Chinese restaurant. I won’t lie, my expectations were very modest, but Yu Pavilion managed to thoroughly impress me & my dad.⠀
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We got the Hotplate Venison Meat ($23.80++) in ginger & spring onion sauce instead of black pepper, and it was downright delicious, albeit a tad too salty after a while. Unlike many other places that overdo it with the meat tenderiser when it comes to game like venison, Yu Pavilion tenderises it just enough to avoid excessive chewing but retain the satisfaction of biting into meat. The spring onions & ginger added an ambrosial aroma to the proceedings, and the sizzling hotplate elicited even stronger aromatics from them.⠀
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The meaty selections from Yu Pavilion were a strong start to our dinner, and I’m glad it continued being superb all throughout. Thanks for the invite, @yupavilionsg, and thanks for setting it up @scalemicroinfluencers!
(PARTIALLY SPONSORED) Mondays are miserable enough as it is, so why not dispel some of the blues by making it a Meaty Monday at @yupavilionsg? Hidden on the third floor of the perpetually dead Kovan Heartland Mall is Yu Pavilion, a snazzy little Chinese restaurant. I won’t lie, my expectations were very modest, but Yu Pavilion managed to thoroughly impress me & my dad.⠀
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They pride themselves on their Signature Marmite Spare Ribs ($18.80++ for the small), and deservedly so. The tinfoil bowl felt tacky & a mismatch with Yu Pavilion’s refined feel, but the ribs themselves were world class. Most marmite ribs tend to be awfully salty, but Yu Pavilion gets it just right. The marmite does most of the flavouring for these tender ribs with it’s deep saltiness, and it provides and extra umami dimension due to the yeast extract in it. The marmite is definitely mixed with a few extra ingredients, as there is a little sweetness to counteract the natural bitterness of the marmite. As for the meaty pork ribs, they were encased in a thin, crisp batter layer, and every last rib was tastefully tender.⠀
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The meaty selections from Yu Pavilion were a strong start to our dinner, and I’m glad it continued being superb all throughout. Thanks for the invite, @yupavilionsg, and thanks for setting it up @scalemicroinfluencers!
It was the height of Taytay mania when we were invited to @fattchoyeatinghouse, and of course they had something Swiftie themed. Yup, they created three cocktails and cheekily called the trio (Taylor’s Version). First up is a variation on Taylor’s fave cocktail, the French Blonde, which is the Tropical Blonde at Fatt Choy ($20++ a glass). ⠀
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The other Swiftie cocktail that was more my Style is the I Knew You Were Trouble ($20++). A simple blend of whisky, soda water & sour plum, this sour & salty concoction was unexpectedly delicious. The sour & salty qualities of the sour plum heightened the notes of honey & grain from the whisky, while the whisky supplied most of the weight of the body. This charming cocktail definitely Enchanted me, and I’m glad this cocktail was Mine for the night.⠀
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Thank you for hosting us, @kevin._.ngan & @fattchoyeatinghouse!
It was the height of Taytay mania when we were invited to @fattchoyeatinghouse, and of course they had something Swiftie themed. Yup, they created three cocktails and cheekily called the trio (Taylor’s Version). First up is a variation on Taylor’s fave cocktail, the French Blonde, which is the Tropical Blonde at Fatt Choy ($20++ a glass). ⠀
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A mix of gin, Lillet Blanc, St Germain Elderflower Liqueur, pineapple and lemon juice, I know All Too Well how easy this fragrant & fruity number is to consume Swiftly. It’s citrusy, sour and rather refreshing, but the St Germain was definitely threatening to become overpowering, and the pineapple was mostly anonymous. Still, it’s a light little tipple, and maybe this is how Swift keeps her pipes in prime condition to perform sold out tours.⠀
Thank you for hosting us, @kevin._.ngan & @fattchoyeatinghouse!
Ordered their seasalt caramel chocolate cake. Was nice, very nice in fact. Cake was super fudgy and who don't like a sweet and savoury concoction...
It’s a tale of two noods here at @fattchoyeatinghouse, and the second nood was the Fatt Choy Dry Laksa ($20++), which is the new dry version of the Roxy Laksa that I’ve raved about back when The Kongsee was still in operation. The same incendiary yet indulgent laksa broth has been reduced in volume by way of stir frying the laksa with all the other ingredients, and the flavours are concentrated and made even more intense. The spice is a lurker, instead of hitting you in the face, it stays in the back of your throat before jumping you with its surprising spiciness.⠀
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The tiger prawns were just as fresh as the ones from the Hokkien mee, and there some slices of tau pok to really make it feel like a laksa. The noodles were unfortunately overcooked, and if left for a few more moments they would’ve turned to mush. Still, I ain’t worried about that, because I believe that Fatt Choy will rapidly remedy this shortcoming.⠀
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For the final time for now, thank you for the delicious hospitality @kevin._.ngan & @fattchoyeatinghouse!
It’s a tale of two noods here at @fattchoyeatinghouse, and we’re kicking things off with their Singapore Fried Hokkien Mee ($18++). A mouthwatering mess of egg, pork belly cubes, tiger prawns, squid and noodles are simmered together in a savoury stock and then fried in the same wok for that desired smoky sensation. ⠀
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This Hokkien Mee was pretty delicious, with the stock sufficiently seasoning everything present on this plate. The prawns & squid were sufficiently fresh & cooked just right, while the natural odour of the pork belly was kept on the down low. The noodles were on the softer side, but they did absorb a lot of the savoury stock and that turns this noodle plate into a pretty palatable one. The sambal was fabulously fiery & salty, and I wish there was more of it.⠀
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For the final time for now, thank you for the delicious hospitality @kevin._.ngan & @fattchoyeatinghouse!
($4) It taste like japan clear and refreshing broth soup and also their dumpling skin was a bit of thickness tbh. My friend and I waited our food at least for 45 mins as only one person do payment and also making food at same time.
Chili crabcakes & mala kaarage are great, but what if I told you that they could be even better? Order a couple of carb dishes off @fattchoyeatinghouse Specials section to savour along with those small bites, and always get the Signature Pork Lard Fried Rice ($12++).
As for the Egg Fried Rice ($10++), it simply couldn’t compete against the hedonistic high of the sinful Signature Pork Lard Fried Rice, but it was excellent in its own right. Slick, fluffy grains of Taiwanese pearl rice are wok fried with lots of egg and fire, and the wok hei was certainly palpable with every grain of rice & bit of egg. That’s all there is to it and it’s really that simple, but in this case simplicity is sumptuous.⠀
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Truth be told, I think Fatt Choy Eating House is missing out on big time by not offering smaller add on portions of either the kaarage or pork collar to both fried rices, making them individual meals. I fully understand & embrace the sharing plate concept that Fatt Choy is doing, but sometimes a man needs his own space. You feel me?⠀
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Thank you so much for the hospitality, @kevin._.ngan & @fattchoyeatinghouse!⠀
Chili crabcakes & mala kaarage are great, but what if I told you that they could be even better? Order a couple of carb dishes off @fattchoyeatinghouse Specials section to savour along with those small bites, and always get the Signature Pork Lard Fried Rice ($12++). This fried rice is surprisingly egg free, and is rice that’s been fried in a wok with an unholy amount of pork lard. The result is a super slick and sufficiently salty rice that’s smoky and studded with enough fried pork lard cubes to give an every nutritionist & dietitian in Singapore a heart attack. Top that off with a flow-y fried egg, and you have the REAL heart attack fried rice. Now, all I need with this Signature Pork Lard Fried Rice is some of that majestic mala sauce that went on the Sichuan dumplings.⠀
Truth be told, I think Fatt Choy Eating House is missing out on big time by not offering smaller add on portions of either the kaarage or pork collar to both fried rices, making them individual meals. I fully understand & embrace the sharing plate concept that Fatt Choy is doing, but sometimes a man needs his own space. You feel me?⠀
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Thank you so much for the hospitality, @kevin._.ngan & @fattchoyeatinghouse!⠀
my dad was OBSESSED with how thin and crispy the tortilla chips were😂 first time finding nachos not surfeiting!
BIRRIA BEEF QUESADILLAS ($18) had generous amounts of shredded short rib & brisket. v flavourful and juicy too!!
BARBACOA LAMB TACOS ($14 - 2pc)
one of the rare times i like lamb!!! so friggin yummy
