China House, Bangkok

Ever since my friend B described the specially designed contraption that the recently renovated China House restaurant at The Oriental, Bangkok, had commissioned just to roast and dry their lacquered (Peking) ducks and geese, I’ve been a little obsessed about visiting it. The perfect excuse presented itself last week when I spent a day in Bangkok meeting with Dr S and his wife V. As I was literally spending just one day in the city, circumstances demanded that we meet for lunch rather than dinner. I proposed that we have a light lunch at The China House. The double story restaurant is quite a sight to behold. Its exterior is clad with slabs of stacked slate and a long, protruding section lined with large windows invites you to peek into the kitchen (unfortunately, I was ill-placed to catch sight of the fantastical, fowl-twirling invention I had been told about). The street-level entrance takes you into a small space which has a ceiling lined with over a hundred red lanterns, making it a stunning introduction to a breathtakingly dramatic restaurant.

As I stepped further into The China House’s cool, dark interior, the first thing that caught my eye was its sexy Tea Apothecary which sits in a double volume space at the heart of the restaurant. Large canisters of Mariage Freres tea line the wall facing the entrance; it was a bit of a spiritual encounter for me. This is the first (and currently the only) place in Bangkok which serves 35 Mariage Freres teas (including two blends specially created for the hotel, the Oriental blend and the China House blend). I could be wrong, but it is also possibly the only place within a two-hour flight from Singapore which serves such a considerable selection of MF teas. I was determined to have tea in this alluring, intimate salon.

We were led further into the restaurant which has an Art Deco-inspired interior harking back to 1930s Shanghai. I love the private booths for two or four cocooned in red silk curtains. The cuisine here is modern Chinese in presentation but classical Chinese in flavour. Shanghai-based Singaporean chef Jereme Leung serves as its consultant. Since there were only three of us, we ordered a selection of dimsum and a Peking duck (a house specialty). What I enjoyed most about the dimsum were its clean, natural flavours and translucent, delicate skins. I could taste the subtly sweet meat juices in the shrimp and pork siu mai flavoured with salted duck eggs which had just enough fat to make it tender. And I relished the textures of the fine, hand cut fillings as we tucked into shrimp dumplings (har gau) and freshly made charsiew rice rolls (cheong fun) with coriander. We had avoided the “Bygone and Thai cuisine-inspired” dimsum selections because we really wanted to keep lunch simple and reasonably healthy, but I predicted that CH would order the slow braised pork belly served with butterfly shaped soft buns at the dinner he was planning to have there later in the week. The glutinous rice siew mai filled with minced pork and holy basil also sounded promising.

Sharing a whole Peking duck between three people is, in my opinion, a real treat. One gets just enough crisp, paper-thin duck skin to feel just a tad over indulged. Chef Kong suggested that we have some of the duck meat served finely minced in elegant little lettuce cups (sang choy bao). Although this is a fairly common dish, his version was deliciously refined. We ended our meal with more duck served shredded with eefu noodles (sublime comfort food in my books) before proceeding to the Tea Apothecary. I am quickly entering The China House onto my list of must-visits in Bangkok.

The China House
48 Oriental Avenue
Tel: 66 (2) 659 9000 Ext. 7650-1

Photos courtesy of The Oriental Bangkok 

Yun Fu

I’ve previously written about both Hutong and Shui Hu Ju. Owned by the Aqua restaurant group, these are two of my all-time favourite places to stuff my face in Hong Kong. While the two restaurants serve similar menus — super-delicious, rustic Northern Chinese fare — each has its own unique feel. Hutong, located high atop the One Peking Road building in Kowloon is James Bond sexy. It’s the kind of place to go on a hot date when you want to show off the sexy young thing joining you for dinner. Shui Hu Ju, located on Peel Street in Hong Kong’s SoHo area, is tiny, dark and very intimate. It’s a place for recluses and secret meals.

I was thrilled to discover that the Aqua group has recently opened a new Chinese restaurant in Central. I was also amused to find out, after talking to several friends and a few hoteliers, that no one seemed to know about it. Yun Fu is located in the basement of a building on Wyndham Street. The building faces The Centrium (where the popular Dragon-i bar and restaurant is located) and is just west of the very stylish LKF Hotel. Yet despite it’s very central location and having been opened since December, when I mentioned that I was going to have or had lunch at Yun Fu, everyone I knew went, “Huh? What restaurant? I’ve never heard of that place.” Even the General Manager of the LKF and the hotel’s concierges didn’t know about it, shocking considering it’s just a few doors away.


Entering Yun Fu is fun. You walk down a steep staircase. Then you enter a round, stone-walled room with a small circular bar. On the far side of the room there’s a long hallway, which you have to walk through to access the private rooms and main dining room. The whole experience feels like you’ve entered some illegal, subterranean, private club. The hallway is flanked with arched, old Chinese wood and glass doors. The glass is a deep red. Through them you can spy the restaurant’s kitchens, which is surreal considering that you’ll find cuts of meat hanging from menacing looking meat hooks and chefs prepping food. The hallway opens into a dimly lit dining room dominated by a large buddha draped in saffron silk.

We started with cold river prawns with green scallions which were beautifully presented in a covered basket. The dish was light, clean and refreshing. It was very subtly seasoned and would have been the perfect foil for a spicy dish. Our next course was duck wrapped in tofu pancake, a delicious roll of shredded duck, slivers of tofu and vegetables wrapped in a thin omelette that was then deep fried. The combination of flavors and contrast of textures was a delight. I would definitely order this dish again. The restaurant group’s signature crispy mutton followed after. I have to have this at least once every time I visit Hong Kong. It was served with a tart, vinegar dip that cut through the fatty mutton. Mandarin fish in salted egg yolk was next. Utterly sensual and delicious. To make S happy, we had some green vegetables to end the meal. I can’t honestly remember what kind of vegetable we ordered; they were good though.

Despite its semi-secret status, the restaurant was about two-thirds full. I would urge anyone living in Hong Kong or visiting soon to book a table as soon as possible. I’m sure once people realize where Yun Fu is and how good the food is, it will soon be packed day and night.

Yun Fu
Basement 43-55 Wyndham Street
Central, Hong Kong
Tel: +852 2116 8855

A festive dish for family


One of the meals I look forward to preparing each year is the dinner our family shares on the eve of Chinese New Year. I remember the frenzied research and rounds of rehearsal dinners I went through before I prepared my first reunion dinner four years ago. I must confess that I was crazily ambitious and aspired to incorporate traditional Shanghainese, Hokkien and Teochew dishes into my menu in order to honour my family’s various heritages. Then there was the attempt to cram in every auspicious ingredient I could get my hands on. Eight treasure duck? Done it. Lohan chai (Buddha’s vegetarian feast) with 18 ingredients? Attempted that. Shanghainese lion’s head? Yes, I’ve tried out the whole mix-the-minced-pork-in-only-one-direction technique. Trust me, that’s not the secret to those airy meatballs. Jiaozi (a kind of dumpling which is served at this time of the year because it looks like ancient Chinese money)? Let me know if you ever want a recipe for nouvelle foie gras jiaozi in double-boiled chicken consommé perfumed with Jasmine tea leaves. After all, a girl naturally hopes to impress her in-laws, no?

I guess, with age and some experience, one learns restraint. I’ve whittled what were once seven-course extravaganzas down to four this year (and since the fabulous J made dessert, I only really made three courses). It’s my shortest menu yet. I chose to revisit Thomas Keller’s “Macaroni and Cheese” (Butter-poached lobster with creamy lobster broth and mascarpone-enriched orzo) from The French Laundry Cookbook because I adore the depth of flavour you get from his magnificent lobster broth; and lobster, in any language, continues to be associated with luxury and indulgence. To temper the richness of the mac ‘n’ cheese, I paired Yoshii Ryuichi’s yuzu miso lamb chops with dashi-braised organic Japanese carrots, daikon and mizuna. It’s a bit of a stretch, but I figured that the yuzu would stand in for tangerines which are incredibly popular at this time of year because “jú” (tangerine in Mandarin) sounds very similar to “jí” (meaning auspicious or lucky).

But neither of these dishes were particularly traditional nor Chinese. To retain some element of tradition, I returned to a very simple, light and healthy dish: savoury custard. Made with rich, homemade chicken stock and covered with a reduction made from the same stock, it is a delicately elegant, yet powerfully flavourful canvas against which one may choose to showcase anything from steamed prawns to freshly picked crabmeat. We are very fortunate that a very generous, close family friend gives us pre-prepared shark’s fin and abalone as a gift every Chinese New Year. (Yes, I know some of you are tut-tutting. I don’t actively seek to eat shark’s fin, but I feel that if a living being has had its life taken from it for my dinner, then I should jolly well honour it with a dish worthy of its sacrifice.) I steamed the thick, whole fins in chicken stock with coriander, spring onions, a few slivers of young ginger and a splash of Chinese cooking wine. The abalone was thinly sliced and gently heated through with more hot chicken stock. Both the shark’s fin and abalone were placed on the custard and garnished with blanched bean sprouts. This was served with Chinese vinegar and ground white pepper. However, by changing the kind of stock (a Japanese dashi instead of chicken, for example) and the items you choose to place in or on the custard (mushrooms, minced pork, salted duck egg yolk), you’ll be able to create a host of dishes based upon this master recipe. It’s the culinary equivalent of a crisp white shirt. I hope you’ll find it as handy as I do!


Chinese-style chicken stock
(Makes a little less than 4 litres)

2 kampung (free range) chickens
5 stalks spring onions
5 stalks coriander
3-4 slices young ginger
5-6 medium dried scallops
3-4 slices Chinese ham
Chinese cooking wine to taste

Skin the chickens and chop each one into six pieces. Discard the skin. Slice the spring onions and coriander into 5-centimetre lengths. Place all the ingredients in a large stock pot. Cover with 4 litres of water and bring to a boil over a small fire. Simmer for 2 to 3 hours or until the stock tastes flavourful to you. Strain and discard the solids.

Steamed custard
(Makes 6 small, shallow portions)

400 milliltres Chinese-style chicken stock
3 eggs
Light soy sauce to taste

Beat eggs with a pair of chopsticks taking care not to create too many bubbles. Combine with chicken stock and season with soy sauce. Strain through a fine sieve. I often strain it again as I pour it into individual dishes.

Divide equally between six shallow soup plates. Steam for 25 to 30 minutes. This really varies depending on how you steam them. I like placing them in my Miele steam oven set at 90 degree Celsius. When they are done, the custards should still be a little wobbly.

Chinese-style chicken stock reduction
I usually take the remaining stock and boil it until it reduces to a level of concentration that I find tasty and well-suited for the particular dish it is intended for. So I can’t really indicate how much reduction you will end up with. I like it best when it starts to develop a silky, almost gelatinous texture and deep, savoury flavour. You may wish to season it or add a little more Chinese cooking wine to taste.

To assemble, gently pour some reduction onto the surface of the custard (start from the side of the dish rather than the middle so that you don’t create tears on the surface of the custard) and garnish with ingredients of your choice.

Ming Kee Live Seafood

It’s been a long time since S and I have gone out with friends and pigged out, mostly because she’s still trying to finish her long-overdue doctoral thesis. As I’ve written previously, we’re currently trying to stay in most nights. However, there are some friends that you just don’t say “no” to. Ever. N & M are two such people. So when they called and told us they were organizing a group to check out a seafood restaurant they’ve recently become enamored with, we immediately agreed to join them. And given the quality of the food we had, I’m very happy we did.

Ming Kee Live Seafood is tucked among a busy row of restaurants and eateries on Macpherson Road. It’s next to a famous fried intestines shop and a few doors down from Swa Garden, Ignatius Chan’s favorite Teochew restaurant. We had a splendid meal, made even better through the edition of some amazing wines supplied by N, including some JJ Prum Rieslings and a 1996 Flor de Pingus. We began our feast with a perfectly roasted suckling pig. This was followed by the most beautifully tender mussels cooked in a lovely, umami, soy sauce based sauce. After this, we had equally delicious steamed scallops covered in young garlic. We then had some fried mee sua that was good but not great. The next course, steamed crayfish, on the other hand, were excellent.

Our feast continued with a pair of fried soon hock. These were stunning. The fish was crispy yet tender. And the sauce was yummy and savory. Soon after the fish came out, we were served some homemade tofu with mushrooms and broccoli. The tofu was exceptionally well-made. We also had some kangkong fried with sambal, which was not bad. A dish that I didn’t expect to enjoy but which was quite tasty was deep-fried frogs’ legs. Our second-to-last dish of the night was some super-yummy fried hor fun. If I hadn’t already felt more stuffed than a Thanksgiving turkey, I could have eaten several helpings of this simple but gorgeous noodle dish.

The piece de resistence of the night, which was clearly S’s favorite dish, was crab bee hoon. S especially appreciated that the noodles were coated evenly with the crabs’ roe. The crabs were cooked well and were full of meat. The whole dish was very tasty and we were assured that it was all MSG-free.

Ming Kee Live Seafood is a great place if you feel like gorging yourself on course after course of delicious, well-made food. Personally, my favourites were the mussels, the scallops, the soon hock, the tofu and the fried hor fun. As said, S was a big fan of the crab bee hoon, which some friends declared as being even better than Danny’s (of Sin Huat fame). While I don’t want to cast judgement, I will say that it was excellent.

Ming Kee Live Seafood
556 Macpherson Road
Tel: 6747 4075

A great bowl of teh

I haven’t posted for a few days because I had to take a quick work trip to Penang, Malaysia. Usually, I love going there. The street food in Penang is fantastic. Sadly, it is far better than what we get these days in Singapore. Unfortunately, because of the nature of this trip, I wasn’t able to take too much time off to visit my favourite eating stalls.

One, though, that I was able to pop into, mostly because it was just a few steps from the hotel I stayed in, was Zealand Seafood Restaurant, on Gurney Drive. This moderately sized, open air and old-fashioned eatery serves what I think is some pretty damn good bak kut teh. Bak kut teh, for the uninitiated, is a pork bone soup commonly found in both Malaysia and Singapore. It’s eaten all times of the day, but most seem to prefer it early in the morning or very late at night (after a big night out). It’s eaten with rice, fried dough sticks, or simply on its own.

I’ll be honest. I don’t like the bak kut teh that most stalls in Singapore sell. Here, it’s a clear, watery soup flavoured with too much pepper and garlic. It also usually comes with few edible ingredients — a few pieces of bone with a bit of meat on it, but that’s it. The bak kut teh served in Penang, and elsewhere throughout Malaysia, by contrast, is world’s apart. It’s made with less garlic and less pepper and with many more herbs and spices (among them dong quai, cinnamon, wolfberries, star anise and ginseng). The broth is usually dark and flavourful. The soup is also served with a heaping portion of pork bones, bork belly, mushrooms, bean curd skin, and other yummy treats.

The version served at Zealand is delicious. It’s well-balanced and very tasty. And you can also get as many refills of broth as you like. I know I try to stop here at least once whenever I visit Penang. So should you.

Zealand Seafood Restaurant
62 Gurney Drive
10250 Penang
Tel: 012 4738877

Majestic restaurant

A couple of weeks ago, I wrote a little bit about the new Majestic restaurant and its chef, Mr Yong Bing Ngen. Since then, I’ve been fortunate enough to dine at the Majestic three times, twice pre-opening and once post-opening (last night to be more exact).

To be completely honest, the first time, the food was good but not great. It was simply well-cooked Cantonese food. In other words, it wasn’t distinctive at all. But because I’d eaten great food cooked by Chef Yong, at both Doc Cheng’s and Hai Tien Lo, I figured he was still getting used to his new kitchen and new team. The second time S and I ate the Majestic, the food was much better. But it still wasn’t amazing. Of course, the restaurant wasn’t open yet and our meals were being hosted by the restaurant’s owner in order to get feedback from a trusted group of greedy gourmets pre-opening. S and I, earnest critics that we are, wrote our host a 3 page confidential letter, sharing our thoughts on what worked and what needed to be improved.

Since opening though, it appears that Chef Yong has really hit his stride. The meal we just had was stunning. The dishes were elegantly but not pretentiously plated. The food was both traditional and contemporary at the same time. And almost every dish was delicious. We were thrilled with our meal. And ecstatic that within just a week of its official opening, the kitchen team has come together so well.

We started our meal with a combination of crispy prawn with wasabi dressing and Peking duck served with pan-seared foie gras. This was a great first course. The prawns, while commonly served at other Modern Chinese restaurants, were exellent. The foie gras and Peking duck pairing, though, was even better. The liver had a lovely caramelized crust and was deliciously runny inside. Paired with the crispy duck skin, it was a sinfully rich mouthful that left us panting for more.

Our second course was a double-boiled lobster broth with lobster meat, asparagus and mushrooms. I’m not a big fan of Chinese soups, but this was very well-executed. For my tastes, it could have had a touch more salt, but I noticed that the gals at the table were very pleased with the more subtle flavoring.

Our third course was gorgeous. It was a soft shell crab served with a creamy milk and lime sauce. Honestly, just thinking about this wonderful dish is making me hungry. The crabs were served hot and crispy. The sauce was rich but it was used sparingly, giving the dish a lightness you don’t expect in a milk-sauced dish. The crabs were also brilliantly juicy and meaty. This was a real winner!

Course number four was a grilled rack of lamb in a Chinese honey sauce accompanied by fried carrot cake. This was also perfect. The lamb was juicy and tender. The sauce, while powerful, gave the dish a nice strong accent. And the carrot cake… the carrot cake was heaven! It was, without exaggerating, the best carrot cake I have ever eaten in my whole life. In fact, Chef Yong’s carrot cake was so good that our table asked for an extra portion for each and every one of us.

Our fifth course (or sixth, if you count our extra carrot cake portion as a course) was a fried egg noodle with Teochew goose slices served with yellow chives and bean sprouts. This course really made me smile because it was, in some ways, pretty similar to my own roast duck noodles. Except of course, Chef Yong’s was better.

Dessert was a cold mango soup with pomelo, sago, ginkgo nuts and vanilla ice cream. This was the only course I could have done without. It was okay but not great. Actually, I wouldn’t have minded another helping of carrot cake instead.

The Majestic is a modern restaurant, with wood floors and tables, a green and tan palette, beautiful custom-designed chairs, and exquisite Flos lights. The room is casual but cool. The music is swinging and the service staff friendly and polite. Including several private rooms, the restaurant can seat 100. The thick but well-designed menu offers two degustation menus, a large variety of traditional Cantonese dishes and a smaller number of Modern Chinese courses.

Based on our most recent meal and discussions with both Chef Yong and the restaurant’s owner, I believe that within a few weeks, the Majestic will be consistently churning out course after course of beautiful food. And while Chef Yong is adept at cooking traditional Cantonese fare, I still believe it’s his more modern recipes that will make him famous and that will make the Majestic a real destination restaurant.

Of course, it’s not exactly fair of me (or anyone for that matter) to review a restaurant within a week of opening, but since I know Chef Yong’s food, having eaten meals made by him in three different restaurants; since I’ve visited the Majestic not just once but three times; and since I’m perfectly willing to accept that it takes a good 6 weeks for any restaurant to really come into its own; I’m happy to say that I’m impressed. And that I’ll be coming back. Because I’m really looking forward to seeing how the restaurant evolves over the next few months.

Majestic Restaurant
New Majestic Hotel
31-37 Bukit Pasoh Road
Tel: 6511 4718

IMBB 22: Roast duck noodles

Big thanks goes out to Amy of Cooking With Amy for hosting the 22nd edition of Is My Blog Burning. She’s chosen noodles as the theme for this month.

My wife S and I really enjoy making fresh pasta from scratch. We also like putting together delicious sauces to eat with our freshly-made pasta. We’ll go to our favorite butcher and vegetable stall, looking out for produce that inspires us to tie on our aprons and spend a few hours cooking away. There’s very little as rewarding as enjoying a plate of homemade pasta with a slow-cooked sauce that you’ve lovingly labored over.

Of course, there are other times when you need a plate of pasta right away. When S and I get those “I need to eat something awesome right now” cravings, we throw together a couple helpings of Roast Duck Pasta. This is one of our favorite almost-instant meals. So long as you can get your hands on an order of roast duck from a nearby Chinese takeaway or roast meats stall, you can whip up this delicious dish in a matter of minutes.

To make this, you’ll need, as mentioned, some roast duck. When you buy it, ask for some of the duck sauce. You’ll also need some pasta (I suggest angelhair or linguine), an onion, some garlic, a little olive oil and some hoisin sauce. Chicken stock and spring onions are good optional additions. Shred the duck, reserving a few nice slices to place on top of the pasta. Dice the onion and garlic. In a saucepan, heat a little olive oil. Then cook the onion and garlic until soft. In a bowl, mix some of the duck sauce with a splash of olive oil, some hoisin, and if you like the taste, some chicken stock. Pour this over the onion and garlic. Add the shredded duck into the saucepan, stir everything together and cook until the meat is warm. Cook the pasta and when al dente, drain it and stir it into the sauce. Plate the pasta, topping with a few slices of the duck and if you enjoy the taste, some chopped spring onions.

Of course, this dish is highly adaptable. In the pictured version, I’ve sprinkled some steamed salted duck egg’s yolk. It’s also great with some chili. The great thing is, from start to finish–given you have all the ingredients–you can make this in less than 10-15 minutes. I’m also purposely not giving any exact measurements here because I believe that everyone has his or her own tastes and should be able to decide for him or herself how much duck sauce or hoisin or stock to use.

Because this dish is easy to make, it’s also great to use as a course during a multiple-course dinner. After all, there’s no point killing yourself when entertaining friends or family. I find that it’s best to plan a couple intricate dishes, interspersed with equally delicious but easy-to-make ones. For Chinese New Year this year, S and I hosted and cooked my family’s reunion dinner, as we have for the past few years. We planned a 6 course dinner, of which the duck pasta dish was the 5th course. The entire menu, for the curious, consisted of egg cocotte with foie gras and truffle salsa; a trio of ngoh hiang and foie gras; prawns with a salted duck egg yolk crust, shimeji mushrooms and spinach tofu; shark’s fin soup with abalone and crabmeat; Teochew braised duck pasta; and a candied walnut ice cream sandwich, orange-Bavarian timbale and caramelized tangerines. We were also fortunate that a close friend had given us a Teochew-style braised duck, which we used for the pasta (braised duck works just as well as roasted). It was, as it always is, fantastically tasty and a snap to make.

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Watch this space

Talk to a lot of the f&b insiders in town and ask them what new restaurants they’re eagerly waiting to open in 2006 and chances are one of the most popular responses will be the Majestic Restaurant, opening in the next month or two at the New Majestic Hotel. The hotel, also opening soon, promises to be Singapore’s newest, coolest, swankiest boutique hotel. Both it and its ultra-suave owner, Loh Lik Peng, have been getting tons of press coverage recently, so everyone in town is pretty excited already.

I had the pleasure this weekend of having a sneak preview of the Majestic Restaurant. The kitchens at this cool, bright and modern space are presided over by Chef Yong Bing Ngen (pictured above). Chef Yong’s a familiar face to fans of Chinese food in town. Previous to joining the Majestic, he was the head chef at Hai Tien Lo, at the Pan Pacific Hotel. He’s also worked at Jiang-Nan Chun in the Four Seasons Hotel, Doc Cheng’s and Empress Room at the Raffles Hotel and at Jade in the Fullerton Hotel. Chef Yong is an expert at preparing both traditional Cantonese cuisine as well as surprising his guests with some exceptional and innovative Modern Chinese fare. In fact, it’s his Modern Chinese food that really blows me away.

I won’t say much about my sneak preview. Other than that I enjoyed it very much and I’m grateful for the invitation. I’ll post a full review of the Majestic only after the restaurant officially opens. In the meantime, I, like the rest of the city, will just have to wait excitedly for the hotel and the restaurant to open.

Shanghai Part 1: Whampoa Club

I’ll begin my report on Shanghai with the lunch my wife, S, and I had flown there to eat, a hairy crab meal cooked by chef Jereme Leung.

To introduce Jereme, a friend and fellow Singaporean, allow me to quote Patricia Wells, food critic for the International Herald Tribune. The following started a review that was published on 13 May 2005:

“It’s been a long time since I got up from the table after dining in a restaurant and whispered to myself, “genius.” But there’s surely a touch of that talent in the young, sure-footed Hong Kong-born Jereme Leung, executive chef at Whampoa Club, the bright, expansive Art Deco-style restaurant in the popular Three on the Bund complex in Shanghai.

“If there are revolutions in contemporary Chinese cooking today, then it is the gifted, ambitious chefs such as Jereme that will serve as the leaders. His food is not fusion, it is not confusion, it is not all about avocadoes and papayas with raw tuna. It’s good, honest, Chinese fare that’s been given a facelift, an update, a new look with no sacrifice in flavor. In fact, it’s more like a upgrade to first class. “

Now that’s praise!

Despite S having helped Jereme write his cookbook, New Shanghai Cuisine, we had yet to eat at Whampoa Club. Our last trip to Shanghai was in 2002. At the time, Jereme had just moved there and was busy immersing himself in Shanghai and its food in order to create his own modern and delicious take on Shanghainese cuisine. Ever since opening Whampoa Club a year or so ago, he’s been urging us to come and try it and the new cuisine he’s been making.

A huge crab fanatic, S decided to time our first trip with the hairy crab season. Two other friends, both passionate foodies with professional links to the f&b industry, decided to tag along.

Whampoa Club is, as mentioned by Ms Wells, in the sexy Three on the Bund complex (located, quite obviously, on the Bund). In addition to Jereme’s restaurant, there’s also a Jean-Georges (which we lunched at as well and about which I will post later), an Aussie restaurant called Laris, a stunning contemporary art gallery, the Giorgio Armani flagship store in Shanghai, an Evian spa, and a men’s and women’s multi-brand boutique called Three. While the Jean-Georges is dark, clubby and warm, and Laris is light, sleek and feminine, Whampoa Glam is bright, bold and glam, with a nod to the Art Deco styles of Shanghai in the 1920s.

We were seated at a wonderful table with an unparalleled view of the Pudong and presented with glasses of Champagne–always the best greeting in any restaurant. Jereme came out to say hello and to tell us a bit about his Crab Feast Tasting Menu, which we all eagerly and greedily agreed to have.

Our menu started with a small amuse-bouche, and also the only non-crab dish (besides dessert) of the day. It was described by the waiters presenting it as “ice cream” and was composed of 5-spice beef and pureed potatoes in a cone. It’s pictured at the top of the post.

Our next course was Shanghainese drunken hairy crab, crunchy pickled vegetable, and sweet vinegar shaved ice paired with stir-fried hairy crab powder, asparagus and mini taro. The hairy crab powder dish is served in an egg shell. S and our two friends loved the drunken crab (and in fact couldn’t stop talking about this dish throughout our entire trip). Unlike them though, I’m not the biggest fan of either raw crab or Chinese drunken seafood dishes. I did however love the hairy crab powder dish. The various ingredients were layered within the shell, which meant that as you dug deeper into the dish, you would get more complex and intense flavors.

The next dish was my favorite of the meal, a stuffed crab claw with shrimp mousse, hairy crab meat and roe jelly. This dish was truly amazing. It was both delicious and totally surprising. What looks like a typical item from a Cantonese dim sum menu is in fact an El Bulli-influenced (as admitted by Jereme) combination of Cantonese and Shanghainese cuisines. More specifically, it’s a combination of the Cantonese stuffed crab claw and a xiao long bao. Instead of the usual filling of minced prawns, these crab claws are filled with an amazing xiao long bao-like soup flavored with hairy crab meat and roe. To eat one properly, you have to remove the claw and suck/drink the soup out of the top and then eat the casing. Eating it any other way would result in hot soup spilling or, in some cases, spitting out all over the place. Here’s a good example of how to eat one properly:

Our next course was a duo of hairy crab and shark’s fin creations. Served in two bowls were braised hairy crab meat with shark’s fin and crispy hairy crab dumpling with Chinese consomme. These were fantastic. The hairy crab and shark’s fin in particular was exceptionally rich and satisfying, with a real, lovely umaminess about it.

Before our next course, these uber-chic instruments were placed in front of us. I had never before seen such attractive crab eating tools. I just couldn’t resist snapping a quick picture.

And here’s the dish that called for such sexy tools. It’s a steamed hairy crab with ‘Shao Xing’ wine and baby clams.

The crab and clams are steamed in a bed of egg custard that’s been laced with the wine and the natural juices of the clams and crabs. The dish, while messy, was delicious. That said, I have to admit that I’m not the best crab eater. Unlike my wife who can strip a crab of all its meat without sacrificing an ounce of elegance or getting her hands too dirty, I’m entirely inefficient and a real mess. So, while I enjoyed this dish, I also probably didn’t do it real justice.

Next up was sauteed hairy crab legs with an array of autumn vegetables. This was a light and tasty dish. Also, since the crab meat was shelled, it was a nice stress-free dish after struggling with the previous plate. For our last crab course, we were served homemade egg noodles with hairy crab and crispy shallots.

Traditionally, ginger tea is served at the end of a hairy crab meal. S tells me it is because the heatiness of the ginger tea balances out the cooling nature of the crab. So to finish our meal, Jereme created an interesting dessert, a wild honey ginger tea, dates paste glutinous pearls, sweet corn and ginger ice-cream.

All in all, it was an excellent meal. The crab claw was, for me, the stand-out in a meal of outstanding dishes. And, after eating this meal, I have to agree with Ms Wells. Jereme has taken Chinese cuisine to a new place, and it is a place I wish more and more chefs could find their way to. He’s managed to take traditional recipes, traditional dishes and ideas, and modernize them without sacrificing their integrity. He’s preserved the vital soul of these dishes and represented them in new and exciting ways. And in so doing, he really has created a new Shanghainese cuisine.

Whampoa Club
5th Floor
Three on the Bund
3 Zhongshan Dong Yi Lu
Tel: 6321 3737

Damn good dim sum!

Unfortunately, I didn’t make the delicious looking cha siu pau pictured above. Fortunately, I did have the pleasure of eating it and a whole table filled with other delicious dim sum this past Sunday morning.

Waking up too lazy to make our own breakfast, S and I decided to take a short walk around our neighbourhood and grab some food somewhere nearby. Our original destination was a prata stall at the corner of Short Street and Middle Road that I like because their prata are always very crispy. They weren’t open however. So, we walked across the street to Sunshine Plaza, which is on Middle Road between Prinsep and Bencoolen Streets. There’s a wonton mee shop there that I like but hadn’t visited in many months. I also recalled reading in the Straits Times that there was a good duck noodle place now operating in the mall. We didn’t find any duck noodle shop, but we did run across a little dim sum restaurant called Victor’s Kitchen. This place is tiny; it can seat maybe a dozen people inside and another dozen more at foldable tables set up outside, in the mall’s corridors. Inside, aside from the tables and stools, there’s one long counter covered with dim sum steamers and a small open kitchen. When we first walked by, there was nobody inside, except for the chef, and one family happily eating away at one of the exterior tables.

Curious, we decided to try a couple dishes, thinking that if they weren’t great we could head over to the wonton mee shop just a few doors away. We ordered a cheong-fan wrapped around dough sticks, some siu mai, and a steamed carrot cake. All were excellent. In fact, the steamed carrot cake was one of the best I have ever eaten. We quickly ordered some more food. I insisted on trying the lo mai kai and what the chef calls his Tasty HK Chicken. S asked for an order of custard buns. Again, they were all fantastic. The lo mai kai was delicious and I could have easily eaten another. But it was the custard buns that really blew me away. While S loves these, I have never really been a big fan. For those of you who don’t know what I’m talking about, a custard bun is made with a soft fluffy dough and filled with both egg custard and some salted duck egg’s yolk. All of the ones I have ever tried have kind of left me wondering why people like them. Until Victor’s. His custard buns were revelatory. The dough was soft and light while the custard was sweet and runny—something I have never experienced before. Usually, the custard is overcooked and dry. But these were beautiful. Not wanting to stuff ourselves too much, we ordered some “oyster sauce cha siu pau” to take home (and also because I wanted to shoot them) and decided to stop there, rationalizing that we lived only 5 minutes away and could easily come back again.

I regret, however, not trying Victor’s “king prawn har kau”, which he told us was one of his specialties. Not being a huge har kau fan, I had decided against ordering it. But as the restaurant filled up (which it did in the 30 minutes we were there), I began to notice that every other customer was ordering them. One man even asked for 4 orders.

Victor Leung and his wife moved here from Hong Kong only last year. And they moved for one of the best reasons I can imagine—so that their kids can take advantage of Singapore’s public education system, which is one of the best if not the best in the region. I really admire this incredibly friendly couple. They picked up, moved here and have started from scratch for the sake of their kids. Victor has 20 years experience as a dim sum chef, and has worked in several countries. His last job, before coming here, was in the dim sum kitchen at the New World Hotel in Kowloon. If you’re a dim sum fan, you must, must, must check out this tiny, inexpensive and simply fantastic find. Even if you’re not, I urge you to visit, for no other reason than to support Victor and his wife.

Victor’s Kitchen
91 Bencoolen St, Sunshine Plaza, #01-21 (open 10am-9pm, Tues-Sun)
HP: 9838 2851 (He also does catering)

IMBB #17: Tea x 3

It’s time once again for Is My Blog Burning?. IMBB #17 is being hosted by A La Cuisine, who has picked tea as this month’s theme. It’s a great theme. So many wonderful dishes can be made using tea. In fact, S and I had such a hard time choosing what delicious thing to make that we decided to make not just one, but three things. We invited a couple of friends over for a lazy Saturday lunch, and put together a three course tea-based menu. We also chose, for our first two courses, to use recipes from two Singaporean chefs that we admire.

Our first course was an Oolong Tea Steeped Quail Egg and Pork Belly. We adapted this from a recipe in Menu Degustation by Anderson Ho.

Yields 4 portions

Braising liquid
Oolong tea 20g
Dark soy sauce 15ml
Light soy sauce 100ml
Cinnamon sticks 3
Cloves 2
Star anise 2
Chicken stock 1.5 litres
Rock sugar 25g

Quail eggs 4 (you can make up to 15 eggs without increasing the braising liquid)
Pork belly 200g, seasoned with five-spice powder and salt (we used a slab of just under 1kg which made at least 8 portions, also without increasing the braising liquid)
Cornstarch, for thickening
Chives 4-8 sticks for garnish

Add all the braising liquid ingredients into an oven proof casserole or pot and simmer for 20 minutes. Plunge eggs into braising liquid and simmer for 10 minutes. Remove and gently crack shells but do not break. Return into the braising liquid and steep for 1 hour. Peel shells and set eggs aside. Preheat your oven to 130ºC. Sear the seasoned pork. Then put the pork into the pot with the braising liquid, cover it and put it in the oven for 3 hours. (Anderson’s recipe calls for the pork to be simmered on the stove for 1 hour.) To serve, remove the pork and slice it. Then thicken the strained liquid with cornstarch. Serve the pork with an egg; drizzle with the sauce and garnish with chives.

Our second course comes from New Shanghai Cuisine by Jereme Leung. This book is special to me because S helped write it. Jereme, who is chef at Whampoa Club at 3 on the Bund in Shanghai and a good friend, asked S to help him with this, his first book. Working together, S helped this amazing chef turn his ideas and thoughts into beautiful prose. The book just hit the bookstores, but Jereme passed us a couple of advance copies a few weeks ago and I’ve been dying to try something from it. For this month’s IMBB, I chose Jereme’s Sugar Cane and Tea-Smoked Pork Ribs.
Serves 4

Pork spare ribs 600g
Cooking oil 250ml
Ginger 5cm knob, peeled and shredded
Spring onions 3
Water 500ml
Shao xing wine 1 Tbsp
Salt to taste
Red glutinous rice wine yeast 50ml
Tomato sauce 5 Tbsp
Sugar 150g
Cornstarch to thicken

for smoking
Aluminium foil
Plain all-purpose flour 5 Tbsp
Tea leaves 1 Tbsp, soaked
Sugar cane 5 sticks, each 5cm, lightly smashed

Cut the ribs into 8cm lengths. Deep-fry in the oil until light golden brown. Drain and set aside. In the same oil, fry half the ginger until light golden brown. Pat dry with paper towels and set aside for garnish later. In the same oil, sauté the spring onions and remaining ginger until fragrant. Add the water, shao xing wine, salt, yeast, tomato sauce and 50g of the sugar. Bring to a boil and add the spare ribs. Lower heat and simmer for 1 hour or until the pork is tender. Remove ribs and strain sauce. (You should probably try to remove the oil from the sauce as well.) Arrange the ribs on a wire rack. Line a dry wok with the foil and add the flour, tea leaves, sugar cane and the rest of the sugar. Mix well and sprinkle some water over the mixture. Cover the work and cook over high heat until yellow smoke appears. Place wire rack of ribs in the wok, over the mixture. Cover and smoke for 2-3 minutes. Meanwhile, thicken the sauce if necessary. Plate the ribs, reheat the sauce and pour it over the ribs. Add the garnish and serve.

For dessert, S made a yummy creme brulée infused with a tea I had picked up in Paris from Betjeman & Barton called A Gentleman of Deauville. This blend has a wonderful delicate floral taste with hints of chocolate. It was a very yummy end to a great meal.