Led by award-winning Chef Fung Chi Keung, Kai Duck by Kai Garden at Ngee Ann City introduces modern diners to a refreshingly new concept in contemporary Cantonese casual dining.
In keeping with the faster-paced lifestyle adopted by today’s millennials, Chef Fung’s innovations with his Cantonese-style roast duck is a classic example of this thinking, together with other innovative dishes that can now be enjoyed by parties as small as two.
Although the restaurant prides itself in its more casual, relaxed atmosphere, the ambience never-the-less evokes the decadence of an emperor’s courtyard, which is juxtaposed with its central location on the 5th floor of Ngee Ann City on Orchard Road.
Hong Kong-born owner and Group Executive Chef Fung Chi Keung of Kai Garden and Kai Duck is an established and sought-after name among discerning diners of traditional Cantonese cuisine.
His 30-year culinary career has taken him through Hong Kong’s local Chinese restaurants and Singapore’s Mandarin Orchard. In 2005, as the Group Executive Chef for Paradise Group, he launched the group’s first fine dining restaurant, Taste Paradise, which won multiple awards over consecutive years. Chef Fung also won several awards for the group, including a Gold Medal at the Food and Hospitality Asia 2012 - Imperial Challenge.
His dream of building his own brand and eventually a chain of Chinese restaurants to celebrate the legacy of Cantonese cuisine, is brought closer with the launch of Kai Duck. The restaurant features casual dining, and the menu features quick bites inspired by the signature Cantonese-style roast duck menu he developed for Kai Garden.
Savour unique & sumptious dim sum creations at the newly-opened MASA by Black Society artisanal dim sum cafe.
MASA is a Hong Kong Cantonese as well as Taiwanese slang for the word Master. The word is very often used to describe a big corporate raider / investor. It may also be used to mean the master of the underworld triads.
From the traditional 4 heavenly kings of dimsum : Har Gau, Siu Mai, Feng Zao, Pai Guat, they evolve and bring dim sum to a fun and creative dimension, bringing it from the ordinary to extraordinaire.
Home-grown seafood and crab specialist JUMBO Seafood has unveiled its newest outlet at ION Orchard.
JUMBO Seafood ION Orchard marks a milestone in the restaurant brand’s history as it is their first outlet along Singapore’s premium shopping belt.
Established in 1987 at East Coast Seafood Centre, JUMBO Seafood is best known for serving high quality live seafood cooked Singapore-style – most notably its Award-Winning Chilli Crab, complemented with golden Deep Fried Mini Buns. Live seafood tanks are proudly displayed at every outlet, exhibiting the wide selection of live crabs, lobsters, fish and other pristine catch.
Introducing new and outlet-exclusive dishes that span dim sum and pao fan (rice in broth), to seafood signatures, JUMBO Seafood ION Orchard is set to impress with quality Singapore-style cuisine in an upscale dining hall with a panoramic view of the city.
Shoppers can drop by JUMBO Seafood ION Orchard on weekdays from 11:30am to 3:30pm (last order 2:45pm) to enjoy a dim sum lunch, as well as on Saturdays, Sundays, and Public Holidays for high tea, between 2:30pm and 5:30pm (last order 4:45pm).
For the first time, JUMBO Seafood’s Award-Winning Chilli Crab is presented in bite-sized portions as a dim sum – delicate crab meat in a sweet and spicy chilli crab gravy provides the moreish filling for the Baked JUMBO Chilli Crab Puffs and Pan Fried JUMBO Chilli Crab Buns. The former features flaky and buttery puff pastry, while the latter presents a delightful medley of flavours and textures with its soft, hand-crimped ‘hat’ top and crisp edges.
Diners can also look forward to other highly-recommended dim sum and innovative creations such as Steamed Rice Rolls with Prawns and ‘Laksa’ Sauce; cloaked in an aromatic laksa gravy are fresh prawns in silky thin cheong fan rolls; Steamed Prawn Dumplings with Black Truffle and Steamed Shiitake Mushrooms with Black Pepper Buns each hand-made bun resembles a mushroom; complete with a realistic streaky ‘cap' and reveals a robust combination of shiitake mushrooms and black pepper within.
MYO Restobar at Oxley Tower serves classic home-style Cantonese dishes and dim sum. Also not forgetting Kia Hiang's famous claypot chicken, as this 120-seater restaurant is a new culinary venture by Kia Hiang Restaurant.
They aim to delight generations with delicious and innovative dim sum and Chinese wok dishes in a comfortable setting. They promise a mouth-watering experience through they uncompromising value and quality of their dishes, driven by their passionate and dedicated team.
On the menu; the signature Kia Hiang Claypot Spring Chicken, Tangy Orange Braised Pork Ribs with mantou, Angus Ribeye Cubes with garlic and broccoli, Steamed Siu Mai with conpoy & black truffle, Gold Foil Dumplings w/assorted mushrooms and many more.
There’s something about Hong Kong. Like its famous TV dramas, it keeps you in anticipation, wanting to know what the next moment brings. It is the unique Hong Kong charisma that Canton Paradise captures so beautifully – taking diners back in time to the sixties in the former British colony in a modern adaptation. Now also available at The Shoppes, Marina Bay Sands.
Canton Paradise spells oriental chic with vibrant chirpy interiors akin to the bustling activity present in Cantonese eateries. A show kitchen lets diners take a peek at the chefs’ deftness at carving the roasted meats, a classic Cantonese treat amongst other all-day dim sum delights. In addition, Canton Paradise offers other traditional favourites like wanton noodles, congee, rice dishes and roast meat – an amazing assortment bound to please!
Relish the finest Cantonese fare, soak up the bustling atmosphere and pursue the love affair with the best of Hong Kong at Canton Paradise.
Experience a new twist to timeless Chinese classic cuisines at Song Garden located at Mercure Singapore Bugis.
Executive Chef Wong Shea Nung who has more than 40 years of experience, leads the team. And for the dim sum section, you might want to know that Chef Leung Chi Man cares for it and formerly from the renowned East Ocean Restaurant, with 30 years of experience.
On the menu; Lobster with pumpkin purée, Sautéed asparagus with wild mushrooms in white truffle oil, Mentaiko cod fillet and more.
To the delights of their many signature pork-bun fans, award-winning dim sum restaurant Tim Ho Wan will open their 8th branch tomorrow at Pacific Plaza.
Tim Ho Wan's best-selling pork buns are enticing for its unique texture. Its exterior is crumbly and fluffy, while the inside is oozing barbecued pork which imparts a sweet-salty contrasting taste. The pork buns make up one of the ‘Four Heavenly Kings’. The other three are their Steamed Egg Cake, Beancurd Skin with Pork & Shrimp, and Pan Fried Carrot Cake. The egg cake is light and spongy, with a nice caramelised taste that lingers on the tongue. The Beancurd Skin with Pork & Shrimp is silky and wrapped thinly, the combination of pork and shrimp burst with flavours with every bite. Rounding out the line-up is the lightly pan-fried carrot cake, spiked with bits of radish for that extra oomph.
A trailblazer when it comes to redefining the dessert experience, Janice Wong is undoubtedly pushing the boundaries between the sweet and savoury, integrating disciplines in her drive to create “edible art”. So it’s almost no surprise that the two-time San Pellegrino Asia’s Best Pastry Chef (2013 and 2014) winner will be opening her flagship Janice Wong Singapore restaurant and sweets boutique at the National Museum of Singapore’s new dedicated digital media space.
Creative confections are displayed through edible installations that resemble both an art gallery and a fashion boutique. Sweets include multicoloured lollipops, chocolate bon bons, fruit rolls, chocolate balloons, bottles, mochis and pop cakes.
Ranked as one of the world’s Top Ten Best Restaurants by The New York Times, Din Tai Fung has its roots dating back to Taiwan 40 years ago. With its famous signature xiao long baos (steamed pork dumplings) and heart-warming steamed chicken soup, this authentic Taiwanese restaurant has been making waves with branches throughout the world, including Singapore, Thailand, Australia, China, Hong Kong, Indonesia, Japan, Malaysia, South Korea, and USA.
Din Tai Fung’s cuisine is all about harmony. Utilising the freshest ingredients paired with a relish for simple cooking styles, the recipe selection is never too rich or heavy on the palate, and is a fresh welcome given the increasing preference for healthy cooking. With a wide selection of enticing dishes, diners are destined to tuck into flavourful creations that burst into delight with each and every bite.
A Hong Kong-style restaurant, serving roast duck like the ones made famous by restaurants such as Four Seasons and Gold Mine in Bayswater, London. Using the best Irish Duck famous for it's quality, they call “Wagyu of Ducks”. Enhanced with their Hong Kong Chef’s secret duck roasting technique and heritage recipe.
London Fat Duck also features Dim Sum, Hong Kong style Wanton Noodles, Lobster Noodles and many other Hong Kong comfort foods.
Led by award winning Chef Fung Chi Keung, the team of culinary masters at Xin Yue wows the modern discerning gourmands with an elaborate menu of classic and creative interpretation of heritage Cantonese recipes.
Much to your delight, the menu at Xin Yue offers a line-up of delectable dim sums, sumptuous roasting fares and well-loved celebrated Cantonese dishes. Be surprised by their occasional seasonal menu which uses the freshest catch and ingredients if you prefer something off the main menu.
Indulge in the pursuit of an exquisite Cantonese fare while you experience impeccable guest services in a modern elegant interior.
Legendary Hong Kong is set to blaze a trail where Hong Kong fare in Singapore is concerned. Hiring 8 established chefs in their own speciality from Hong Kong, Legendary Hong Kong is determined to give you the most authentic Hong Kong cuisine you can find on the island.
The restaurant’s unique charm is the 4 narrow entrances that mimic the narrow streets of Hong Kong. The four entrances correspond to each of the sub-themes that make up the restaurant: Roasted Meats, Noodles and Congee, Dim Sum and “Bing Sut”.
In the roasted meats section, you will find the exclusive “London Roast Duck”. Named after the city where people, especially Chinese people from the globe flock to in search of the “best duck in the world” because of its succulent flavor, Legendary Hong Kong has signed an exclusive deal with Silver Hill Farms, a premium duck farm where each duck sold is de-feathered by hand so as to ensure integrity of the quality of meat and no bruising. These ducks are sold to some of the best Chinese restaurants in Europe.
Their determination to provide as authentic an experience for you also extends to their drinks, with their Yin-Yeung Tea.