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This culinary experience sees the union of four veteran Chinese chefs and gourmet ambassador Moses Lim to present a lineup of time-honored nostalgic Hong Kong-style Cantonese dishes that date back at least three decades. Not to be missed out on, these unique dishes will only be available from 18 May to 25 May for a limited time only. Gather your friends and family for a taste of nostalgia and decadence with the lunch and dinner set menus (starting at $88 per pax for lunch and $138 per pax for dinner).

We were honored to sample several of the dishes from the set menus, starting with the Crispy-fried Milk Custard with Pan-fried Australian Scallops stuffed with Minced Shrimps from Chef Chan Kwok. This is a popular dish back in the 70s and 80s, and you enjoy the milk custard with a sugar dip while contrasting the flavours with the savoury pan-fried scallops with minced shrimp. The second dish was perhaps the highlight of the night for us, the Double-boiled Bird’s Nest in Minced Chicken Broth with Yunnan Ham, Diced Chicken and Crabmeat by Chef Chin Hon Yin, a hearty soup that warms the soul and heart. Our next course from Chef Chung Ho Shi is the Classic Pan-fried Prawn on Toast, a classic Chinese banquet dish in the past served alongside pan-seared Japanese bell peppers stuffed with dace fish and minced Jinhua ham.

A dish from Chef Chan Hwan Kee is the Black Angus Beef Rolls stuffed with Enoki Mushrooms and topped with crisp shredded carrot, paired with deep-fried spring rolls that contains shredded yam, ham and prawn. One of the crowd pleasers was the Deep-fried Boneless Chicken Wings that is stuffed with hon shimeji mushrooms and served with a truffle sauce. A unique dish that is not commonly found nowadays are the Yuan Yang Rolls of deep-fried spare ribs in Zheng Jiang style with roasted silver hill Irish duck wrapped with cucumber, roasted chicken and rock melon for a nice balance of flavours. The last savoury dish was from Moses Lim of Steamed Rice Vermicelli with Tiger Prawn and Ikura on Egg White that features a steamed egg white custard base before we ended the meal with a sweet treat of an intricate creation of Baked Peony Flower Red Bean Pastry and Durian Glutinous Rice Ball.
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✨ Min Jiang
📍 22 Scotts Road, Goodwood Park Hotel, Singapore 228221
🍴 [Media Invite]

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Since 1971, with over 50 years experience hand making and steaming their own carrot cake, it's little wonder they attract queues.
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The carrot cake is moist and delicious with a soft chew, well executed. Has a generous portion of eggs and chye poh / preserved radish.
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The black version is smoky sweet savoury eggy spice in taste. I prefer the white version, with its savoury sweet eggy spice notes, and tiny crispy bits.
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Carrot Cake / Chye Tow Kueh
Heng 興 Carrot Cake
@ Newton Food Centre, 500 Clemenceau Avenue North #01-28
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More details:
https://ivanteh-runningman.blogspot.com/2022/05/best-of-singapore-hawkers-carrot-cake-chye-tow-kueh.html

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Feature :
💕 Deep-fried Boneless Chicken Wings stuffed with Hon Shimeji Mushrooms and Truffle Sauce, by Chef Chan Kwok.
💕 Double-boiled Bird’s Nest in Minced Chicken Broth with Yunnan Ham, Diced Chicken and Crabmeat, by Chef Chin Hon Yin
💕 Black Angus Beef Rolls stuffed with Enoki Mushrooms with Deep Fried Shredded Yam and Prawn Spring Rolls ,by Chef Chan Kwok and Chef Chan Hwan Kwee
💕 Crispy-fried Milk Custard with Pan-fried Australian Scallops stuffed with Minced Shrimps, by Chef Chan Kwok
💕 Classic Pan-fried Prawn on Toast, Pan-Seared Japanese Bell Peppers stuffed with Dace Fish and Minced Jinhua Ham,by Chef Chung Ho Shi
💕 Yuan Yang Rolls, roasted silver hill Irish duck, roasted chicken and rock Mellon wrapped with cucumber and Deep-fried Spare Ribs in ‘Zheng Jiang’ Style,by Chef Chan Hwan Kee


Available three exquisite set menus for four, six and ten persons:
❤️dinner on 18 May: 9-course menu for 10 persons at $168 per person
❤️ lunch from 19 to 25 May: 5-course menu for 4 persons at $88 per person
❤️ lunch and dinner from 19 to 25 May: 7-course menu for 6 persons at $138 per person
9-course menu for 10 persons at $168 per person

📍Min Jiang At Goodwood Park Hotel.
Scotts Road no 22.

#mediatasting

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Fond enough for me to reorder. You got to like the chilli crab sauce. The large deshelled prawns were nice.

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One of my favourite dishes here. Superb meat. Firm, tasty, fatty.

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We were recommended this. Baking it in only salt was interesting. You're supposed to get the most natural flavour of the fish. The flesh was okay, but not the best we've eaten. So should it be recommended? No. Is it worth the price? No.

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On its own it's already good. Here it's served with sambal chilli. Tbh I couldn't appreciate pairing them.

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Pardon the looks, we started eating. This was surprisingly delicious. Not only how fried rice is usually good, but actually better than most.

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The one dish that's aligned with prices outside haha since it's expensive everywhere. The plus with their version was they switched the cheap canned trotter to higher-end pork leg.

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Flawless. But I guess it's a simple dish. And like everything here, it's overpriced.

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All the horfun was deep fried and it's very good when drenched in gravy. Everything else was standard fare. Quite expensive at almost $20.

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