Roast pork belly is one of the occasional treats that I would have whenever I go to Crystal Jade with my family. Occasional not because it adds inches to my hips, but because it burns a hole in my parents’ pockets. I absolutely love roast pork belly – juicy, melt-in-your-mouth fats sandwiched between crispy crackling … Read more
This post may contain affiliate links. Please read our disclosure policy. The one thing I look forward to most whenever I attend Chinese banquet weddings, apart from seeing the bride and groom get married of course, is the dessert served at the end – that is if they serve yam paste (orh nee/芋泥)! Smooth, creamy yam … Read more
This post may contain affiliate links. Please read our disclosure policy. Cantonese congee is undoubtedly my favourite type of porridge and my family would always order congee whenever we dine at Crystal Jade. For something seemingly so plain, Cantonese congee has a really rich flavour to it. And with its velvety smooth consistency, there is no … Read more
This post may contain affiliate links. Please read our disclosure policy. Red bean paste is very commonly used in Chinese and Japanese pastries, from red bean pancakes to glutinous rice balls to dorayaki. It’s amazing, or should I say alarming, how much sugar and oil the commercial red bean paste is laden with, and that’s something I never … Read more
This post may contain affiliate links. Please read our disclosure policy. Red bean pancake – a crispy, brown crepe hugging a layer of sweet, velvety red bean paste – is one of the desserts I like to order at Chinese restaurants. It’s the perfect balance of sweet and savoury, and a great way to end your … Read more
Radish cake is probably more commonly known as “carrot cake” in Singapore, although there’s no carrot in the dish. In Mandarin, radish is known as 白萝卜 (bai luo bo) where ‘白’ means white and carrot is known as 红萝卜 (hong luo bo) where ‘红’ means red/orange. Radish cake is therefore called 萝卜糕 (luo bo gao) in … Read more
This post may contain affiliate links. Please read our disclosure policy. When we think of Chinese cuisine, I believe one of the first few things that come to mind will include fried rice. As I was growing up, I disliked fried rice perhaps because the ones I had all had mixed vegetables (carrots, peas and corn) … Read more
This post may contain affiliate links. Please read our disclosure policy. Prawn tang hoon is a Chinese dish consisting of tang hoon (also known as glass noodles or mung bean vermicelli) and prawns traditionally braised together in a claypot with a fragrant mix of herbs and spices. It may be more popularly recognized as a Thai … Read more
Fried chicken is such a ubiquitous dish that almost every cuisine has their own style of fried chicken. As for Singapore, it is indisputable that Prawn Paste Chicken (Har Cheong Gai) is the iconic Singapore-style fried chicken. As its name suggests, prawn paste chicken is essentially chicken marinated in prawn paste and thereafter, deep fried. … Read more
Just a few years back, I hated tomatoes, until I ate a juicy, roasted tomato at The Coffee Connoisseur. From then on, I was a convert. I still don’t particularly like raw tomatoes, but I love tomatoes that are cooked to a soft, juicy state. A few months back, I had my first taste of … Read more