Peach Blossoms | *MARvel* In Signature Favourites and New Delights with March Promotional Set Menu

It was a very beautiful morning when we went for the lunch invite at Peach Blossoms. The good news is that Peach Blossoms has launched their new set menu with some of their perennial favourites as well as new creations.  Promotional Set Menus are launched on a monthly basis with the focus on Barbequed Peking Duck (March) and Boston Lobster with 7 variations of cooking style (April).

I thought I was very early to reach before noon.  There were already two small tables of corporate diners before me.

Let’s take a look at the yummilicious creation we tried!

Imperial Four Dimsum Combination

The 4-item dimsum starter for this month’s Set Menu was pleasing to the palette and went very well with the Pu’er tea we had. Every piece was exquisitely handmade and distinctively special with it’s own flavour.

A cut above traditional dimsum mass-production restaurants where minced meat with the occasional prawn bits disguised with a different look for every other item, this is worth all the calories. 所谓点到心头上的快乐 ，就是这样由来 ♡

Imperial Four Dim Sum Combinations

From top, clockwise :
🍴Steamed Pork Dumpling with Black Garlic 黑蒜蒸烧卖
🍴Steamed Prawn Dumpling with Bamboo Shoot 笋尖鲜虾饺
🍴Deep-fried Yam Dumpling filled with BBQ Honey Pork 芋角叉烧酥
🍴Crispy Codfish Roll with Wild Mushroom 三椒野菌鳕鱼卷

Deep-fried Yam Dumpling filled with BBQ Honey Pork 芋角叉烧酥

Barbequed Peking Duck 北京片皮鸭

This crispy roasted duck with crepe, cucumber, scallion and thick, fragrant sweet sauce is on this month’s promotional menu as part of a set of 8 gastronomic delights.

Alternatively, the big fat Peking Duck can be ordered as an ala-carte item at ONLY $48++ for now. So good deal hor! Don’t say bo jio!

Barbequed Peking Duck 北京片皮鸭

Barbequed Peking Duck 北京片皮鸭

Double-boiled Kampung Chicken Soup with Chinese Herbs 党参黄氏炖三芭鸡汤

The individually-served bowl of clear soup smelled of heavenly aroma.  I’m a soup lover who spares no expenses over soup ingredients.  Brought up the Cantonese way under my mum’s influence, I appreciate a hot bowl of soup when it comes to dining.  However, the soup I make at home (although is very good too) can in no way compare to the standards at Peach Blossoms even though I slow-slow-boil over the stove for hours.  At Peach Blossoms, they double-boil it for even longer hours hence I believe that is the way to seal in all the best flavour.

Looking at the ingredients from my soup bowl during the tasting session, I could not help but wonder if there was any other secret ingredients not seen.

Double-boiled Kampung Chicken Soup with Chinese Herbs 党参黄氏炖三芭鸡汤

Stir-fried Boston Lobster with Golden Stripe and Oatmeal 金丝麦香波士顿龙虾

Generously laced with oatmeal and the distinct taste of fried egg white, the Boston Lobster will be the highlight in the coming month of April.

We loved that the meaty chunk of lobster meat gave a sweet, flavourful and firm bite. It was so well fried. What delighted us further was the personal demo from Manager showing us how he removed the shell from the pincer, exposing the entire pincer meat. We only needed to bite that chunk of meat off then lick our fingers after that ✌

Totally awesome! Totally unlike the typical zichar kind of oat and cereal prawn thingy. ♡  This is a league on it’s own.

Stir-fried Boston Lobster with Golden Stripe and Oatmeal 金丝麦香波士顿龙虾

Stir-fried Boston Lobster with Golden Stripe and Oatmeal 金丝麦香波士顿龙虾

Watching the skillful removal of pincer shell amazed us how easily removable the succulent meat in the pincer was.

Under the Boston Lobster Promotion (1st April – 30th April 2017), there will be a choice of seven (7) cooking styles to choose from.  I believe one would mull over the selection just by looking at the menu.  The seven cooking styles available are listed below :-

• Deep-fried with Crispy Golden Cereal 金丝麦片
• Baked with Salted Egg and Cheese 芝士流沙焗
• Baked with Black Truffle in Supreme Stock 上汤黑松露酱焗
• Deep-fried and coated with Mayo and Mixed Nuts 果香珊汁
• Baked in “Portuguese” Style 葡式焗
• Stir-fried with Chill Paste 辣椒
• Baked with Creamy Custard Pumpkin Sauce 奶皇焗

Boston Lobster will be sold at $11.80++ per 100g during the promotional period.

Steamed Silver Cod with Spicy Bean Sauce 酱蒸银鳕鱼

From far even before the dish could reach our table, I could tell that my favourite fish is coming up just from the design of the bowl.  This seems to be the signature bowl used for serving fish dishes at Peach Blossoms.  Hahah!

I still remember the vivid tangy and spicy assam flavour from our last visit when Peach Blossoms had the Abalone Set Menu promotion.  This time round, Chef upped one notch on the level of spiciness for the accompanying sauce.  As Audrey could not stomach the sharp spiciness of the Spicy Bean Sauce, I gobbled up two whole servings of the Silver Cod with no regrets.  It is really very, very hot and spicy with the savoury kind, not mala numbing kind.  So if you are infatuated with spicy flavour like I do, this one dish will awaken all your sensations without failing to leave you asking for more.

Steamed Silver Cod with Spicy Bean Sauce 酱蒸银鳕鱼

Steamed Silver Cod with Spicy Bean Sauce 酱蒸银鳕鱼

Steamed Bean Curd stuffed with Minced Pork in “Chao Shan” Style 潮汕家乡煎酿豆腐煲

This Yong Tau Fu  tasted very similar to what my mum makes at home, except that I could not taste the presence of salted fish or fish meat in the minced pork in a typical Hakka style.  The broth with was rich in flavour and I must admit that it is more superior to my mum’s simple soya bean + ikan bilis soup.

Chao Shan is located in the region around the Eastern Guangdong.   With Chao Zhou right below the Hakka-populated Meizhou Province in China, it is no wonder that both styles of cooking look and taste similar.  I wonder who copied who many decades ago. ;p

Steamed Bean Curd stuffed with Minced Pork in “Chao Shan” Style 潮汕家乡煎酿豆腐煲

Pan-fried Rice Vermicelli and Glass Noodles with Shredded Duck Meat 香煎鸭丝干炒鸳鸯米粉

The familiar “chaotah” bee hoon was given a touch of elegance with the abundance of shredded duck meat stir-fried to smokey fragrance.  With the use of a mixture of glass noodles and vermicelli, it is one final stomach-filling dish that should not be missed even after all the fulfilling dishes prior.

Pan-fried Rice Vermicelli and Glass Noodles with Shredded Duck Meat 香煎鸭丝干炒鸳鸯米粉

Pan-fried Rice Vermicelli and Glass Noodles with Shredded Duck Meat 香煎鸭丝干炒鸳鸯米粉

Duo Dessert Combinations 香芒椰子冻配流沙煎堆

To make the meal complete, this Duo Dessert Combi of Chilled Coconut Jelly with Mango Puree served with Coconut Ice Cream and Deep-fried Glutinous Rice Ball filled with Custard and Salted Egg Yolk is here to find their way into your tummy.

To conclude the meal with the most perfect ending, start from the right with a medley of sweetness and work your way all the way to the left for the finale burst of savoury salted egg yolk lava encased within the very sticky, very QQ glutinous rice ball.  This is by no means a hastily prepared dessert as can be seen that the efforts have been put into plating.

Duo Dessert Combinations 香芒椰子冻配流沙煎堆 * Chilled Coconut Jelly with Mango Puree served with Coconut Ice Cream * Deep-fried Glutinous Rice Ball filled with Custard and Salted Egg Yolk

Every dish was beautifully plated and served hot.  I went into food coma when the spoon was finally laid down.

Peach Blossoms
Level 5, Marina Mandarin Singapore
6 Raffles Boulevard
Singapore 039594 (Map)

Reservations :
Call (65) 6845 1118/1111 or email peachblossoms.marina@meritushotels.com.

Opening Hours :
Monday – Friday Lunch: 12.00pm – 3.00pm
Weekend Lunch (Saturday, Sunday & Public Holidays): 11.00am – 3.00pm
Daily Dinner: 6.30pm – 10.30pm

We are grateful for the opportunity to be invited for a sumptious lunch at Peach Blossoms, for the purposes of this review. We were not remunerated monetarily for the review, all opinions and experiences remain our own alone. All photos unless otherwise mentioned are copyright of Peach Blossoms and were provided for the purposes of this review.  All other photos remain the copyright property of SAys! Happy Mums and may not be reproduced without prior notice or written permission given.

~ SAys! Shirley  

About Marina Mandarin Singapore, by Meritus

Marina Mandarin Singapore is a world-class, 5-star luxury hotel that offers breathtaking views of Marina Bay and the financial district.

Enjoying an excellent location in the heart of the city, the hotel has direct access to the Marina Square Shopping Mall, and is opposite the Suntec Convention & Exhibition Centre and The Esplanade–Singapore’s premier performing arts centre. The hotel is also perfectly situated right on the trackside of the annual Singapore Grand Prix Formula One race.

Complemented by a host of comprehensive amenities, the hotel’s 575 well-appointed guest rooms and suites are specially tailored to meet the needs of discerning business and leisure travellers.

With a distinctively majestic atrium soaring through 21 levels of the hotel, Marina Mandarin Singapore is imbued with a philosophy of providing Asian grace, warmth and care in an atmosphere of relaxed elegance.

About Meritus Hotels & Resorts

Meritus Hotels & Resorts is a Singapore-based hotel management company under the Hospitality Division of OUE Limited (SGX-ST: “OUE”), a diversified real estate owner, developer and operator with a portfolio of iconic properties in prime locations in Asia and the United States.

As an award-winning hospitality brand, Meritus has been providing guests its signature Asian Grace, Warmth and Care for over 40 years. With hotels and resorts strategically located in key cities and idyllic sanctuaries in Singapore and Malaysia, Meritus is soon extending its footprint in more locations around the region, particularly in Southeast Asia and China.

Meritus Hotels & Resorts is three-time winner of Most Popular Heritage Brand at the Singapore Prestige Brand Award (SPBA), demonstrating its impact as a home-grown Singapore brand that has become an important benchmark for values and best practices that other local brand owners strive to attain. More recently, the Group was also conferred Global Winner – Luxury Hotel Chain at the World Luxury Hotel Awards 2013.

For more information visit www.meritushotels.com.

Prosperous Pleasures & Abundance of Treasures at Aquamarine CNY Buffet

With Christmas behind us and the Year of the Rooster arriving fast and furious in 3 weeks, everyone is always doubly busy with spring cleaning, putting up decorations, banking, and not to forget, meal-planning for reunion dinner and CNY gatherings at this time of the year.

If you have not done any planning yet, now is the time to make your reservations at AquaMarine for a gathering this CNY.  Located at Level 4 of Marina Mandarin, the Halal buffet restaurant is easily a crowd-pleaser with their splendid spread of delectable cuisine from Asian and International countries.

With planning in advance and innovative twist to the usual fare, Executive Chef Tony Khoo and Chef Chan Tuck Wai have specially prepared a line up of festive dishes to celebrate the joyous festival.

Yu Sheng (Salmon) – DIY

At the Yu Sheng DIY station, grab for yourselves as much treasures as you can with AquaMarine’s Signature Yu Sheng with fresh Salmon Sashimi.  After all, the more one grabs, the more ‘huat’ one will be right?

Roasted Duck and Wok Fried Leek in Buckwheat Crepes

Presenting our top vote, these crepe-wrapped roasted duck and wok-fried leek was a champion both in aesthetics appeal and tastes.  Rather than sampling small portions of the same duck and leek from the boring-looking warmer, this pancake-style alternative using healthy buckwheat for a wrap gave us a very different gastro-perience (if there is such a word) right out of from the buffet table.  This is a MUST-TRY!

Whole abalone, Sea Cucumber and Lobster Dumpling with Crustacean Sauce

Served as the stunning highlight during CNY Reunion Dinner (27 Jan 2017) is fresh Whole Abalone, Sea Cucumber and Lobster Dumpling swimming in a pool of deeply-flavoured Crustacean Sauce with a tinge of spice.  Everybody’s well-loved abalone and sea cucumber are braised to perfection – soft to the bite yet there is a little bit of firmness to them.

Together with the large chunk of lobster in the big dumpling symbolising a large money sack, I wished I could have another serving to lick the plate clean!  Gimme MORE, pretty please!

Wagyu Beef Short Ribs Kong Bag Pau

This Wagyu Beef Short Ribs Kong Bag Pau with 8 Spices has been cooked slowly for 16 hours to obtain tender chunks of beef with deep, flavourful gravy to soak steamed and ever soft lotus bun with.

An unique twist to the pork belly that we are used to, the wagyu beef kong bah pau is flavoured exactly like how we love it – thick, savoury gravy and (fatty) beef.  The addition of soya bean sprouts and lettuce matches the sinful yet delish dish very much.

Steamed Seafood with Cordycep Blossom In Lotus Leaves

Think fresh, sweet and succlent seafood from this eye-catching steamed basket of seafood enhanced with the nutritious cordycep blossoms and the fragrance from lotus leaves.  Symbolising abundance of laughter and happiness for the coming new year, the flower crabs, large prawns and bountiful seafood catch is a treasure trove to look out for.

A word of advice – don’t miss the soup!

Stewed Mee Sua with Seafood

After sampling the wave of delicious dishes above and not forgetting other food from the rest of the usual buffet spread at AquaMarine, we’d recommend going for a serving of warm mee sua stewed with fresh seafood.  The significance of longevity in mee sua is what everyone needs in the new year ahead.  The mee sua soaked in all the invigorating sweetness from the seafood and it settled comfortably in our stomachs after a satisfying meal.

Mandarin Orange Cake

For the coming Year of the Rooster, AquaMarine’s Mandarin Orange Cake certainly looks all set to welcome a year of prosperity and abundance with a wealthy burst of citrusy sweetness and auspicious fruity taste in every bite.

CNY Aquamarine Reunion Buffet Dinner
27 Jan 2017 from 630pm to 10pm
$128++ per adult and $64++ per child 5-12yrs old

CNY Day 1 and 2 Aquamarine Buffet 
28 and 29 Jan 2017
Lunch $68++ per adult
Dinner $88++ per adult

CNY Aquamarine Festive Buffet
16 Jan to 17 Feb 2017 (except 27, 28 and 29 Jan 2017) from 630pm to 10pm
Sun – Thurs $70++ per adult and $35++ per child (5-12yrs old)
Fri and Sat $80++ per adult and $40++ per child (5-12yrs old)

Festive Takeaway Menu is available for download here.

Address

AquaMarine

6 Raffles Boulevard, Level 4, Marina Mandarin, Singapore 039594 (Map)

Reservations & Enquiries:
Call (65) 6845 1111, email aquamarine.marina@meritushotels.com or visit www.marinamandarin.com.sg/dining for more information.

We are grateful for the opportunity to be invited for a sumptious lunch at AquaMarine, for the purposes of this review. We were not remunerated monetarily for the review, all opinions and experiences remain our own alone. All photos unless otherwise mentioned are copyright of AquaMarine and were provided for the purposes of this review.  All other photos remain the copyright property of SAys! Happy Mums and may not be reproduced without prior notice or written permission given.

~ SAys! Shirley  

Mandarin Orchard X’Mas 2016

What comes to mind for you when it is Christmas season?  We visualise smokey-grilled steak, roasted turkey, honey-baked ham together with images of exquisitely-made confectionaries and sweet pastries.  And not to forget that ohhh-so-pretty yule log cakes too!

It’s the time of the year filled with joyous mood along Orchard Road where everyone tries to make the most fun out of the year end festive celebrations.  Let’s see what Mandarin Orchard has geared up for the yuletide season with their exciting line-up of festive dining promotions and Christmas goodies for everyone!

We were most privileged to attend the year-end Christmas party held at Mandarin Orchard and had the opportunity to sample first-hand some of the most gastronomically delightful Christmas Goodies at the party.

Filled with dizzying array of mouth-watering Christmas roasts and sweet pastries fit for the season, you can expect to feast into sweet and savoury culinary delights at the various restaurants at Mandarin Orchard and festive takeaway booth between 23 November to 31 December 2016.

Coffee & Crust (Level 5) and/or Festive Takeaway Booth (Level 1 Lobby)

New creations such as Baked Norwegian Salmon Fillet with Watercress Crust, Roasted London Duck with Chinese Herbs, and Red Velvet Yule Log; and signature comebacks such as Premium Honey-Glazed Gammon Ham, and Valrhona Delicious Dulcey Yule Log will be available for a party with friends at Coffee & Crust, Level 5 or takeaway from Festive Booth, Level 1 Lobby.

Credit Card discounts ranging from 15-20% off for EARLY BIRDS is valid for orders made/purchased from 23 Nov to 14 Dec 2016.  Thereafter, normal discounts apply with 10-15% off.  Look out for special offers for Citibank and DBS/POSB cardholders!

For the full Christmas Takeaway Goodies form, please download at: http://tinyurl.com/MandarinGoodies2016.

For order and enquiries: Tel: (65) 6831 6272/6320 or email: festivedesk.orchard@meritushotels.com.

Baked Norwegian Salmon Fillet with Watercress Crust (1.5kg, $135)

Roasted London Duck with Chinese Herbs (2.8kg, $85)

Red Velvet Yule Log (1kg, $80)

Valrhona Delicious Dulcey Yule Log (1kg, $80)

Triple Three

Happening yearly at Triple Three, their lavish Christmas and New Year buffet spreads aim for the utmost in gastronomical delight.  For quality meat cuts and exceptional dessert and pastries, we’re always satisfied after all the indulgence.  Triple Three has prepared their Signature Pineapple Honey Glazed Ham, Roasted Stuffed Turkey with Cranberry Sauce, Mentaiyaki Lobster, and luscious festive desserts such as log cakes, stollen and fruit cakes for this season’s celebrations.

Dates: 24 to 26 December 2016 and 31 December 2016 to 1 January 2017
Price: Lunch – From $98++ (Adult), $33++ (Child 6 to 12yrs) | Dinner – From $128++ (Adult), $48++ (Child 6 to 12yrs)
Discount: Ranging from 1-for-1 for lunch and 50% off every second diner (dinner) for early bird pre-paid bookings made before 16 December 2016 for Christmas and 28 December 2016 for New Year’s Buffet.  Please call to enquire.

For reservations and enquiries:
Online Reservation: www.meritushotels.com/diningorchard
Tel: (65) 6831 6288/6271 or email: dine.orchard@meritushotels.com

Mandarin Orchard’s Cherry & Hokkaido Cream Fairy Tale Log is a must-try this year!  Both visually appealing and yummilicious at the same time, this will be the perfect adornment for the party table this year.

Cherry & Hokkaido Cream Fairy Tale Log (Also available at Festive Takeaway Booth, 1kg, $80)

Christmas Stollen (Also available at Festive Takeaway Booth, 500g, $38)

Dusted with Matcha powder over a tiramisu log cake, this is another exceptional creation with complementing flavours to delight.

Green Tea Tiramisu Yule Log

Christmas Mini Mince Pie (Also available at Festive Takeaway Booth, 5 pcs, $16)

Gingerbread House (Also available at Festive Takeaway Booth, $38 each)

Surprisingly not tough to the bite, the roasted turkey was in fact juicy and succulent.  I went straight for the thigh meat.  Kids would love it the tender meat too!

Roasted USA Turkey (Also available at Festive Takeaway Booth, 6kg Medium $218 / 8kg Large $238)

Never made to disappoint, the roasted Black Angus Rib Eye has always been a delight to dig into.  Don’t miss this at the Triple Three buffet too!

Roasted US Black Angus Beef Rib Eye with Green Peppers (Also available at Festive Takeaway Booth, 3kg)

Another roasted dish that we love is the Beckshire Pork Rack with Yuzu-Himalayan Salt Crust.  A uniquely sweet and savoury mix of flavours from every bite, the pork rack is a sure crowd-pleaser. Don’t say we never jio!

Oven Roasted Beckshire Pork Rack with Yuzu-Himalayan Salt Crust (Also available at Festive Takeaway Booth, $3kg $230)

Gingerbread House (Also available at Festive Takeaway Booth, $38 each)

Thank you for joining us on SAys! Happy Mums.  If you liked what you read on our blog, please follow us on Facebook for the latest updates.  We hope to see you back again soon.

~ SAys! Shirley 🙂 

We are grateful for the opportunity to attend Mandarin Orchard’s Christmas Party for the purposes of this review. We were not remunerated for the review, all opinions and experiences remain our own alone. All photos unless otherwise mentioned are copyright of Mandarin Orchard and were provided for the purposes of this review. All other photos remain the copyright property of SAys! Happy Mums and may not be reproduced without prior notice or written permission given.

Marina Mandarin Peach Blossoms | Simply Indulge in Abalone Set Menu

Peach Blossoms at Marina Mandarin launched a brand new menu this month, featuring the bests of seafood in their latest Simply Indulge in Abalone Set Menu.  With the best offering of shark’s fin soup or crocodile’s paw in supreme broth, six-headed whole abalone and codfish as part of a seven-course meal, the upscale Chinese restaurant is all set to win with its signature traditional cuisine cooked with clever twists.

Available from now to 30 November 2016, the ambience, location and price point is great for impressing that important person.  So let’s move on to share what’s the highlights during the media lunch we attended.

Peach Blossoms Trio Appetizer Combination
* Chilled Japanese Cucumber Rolls filled with Jellyfish
* Deep-fried Scallop and Banana wrapped with Mashed Taro
* Deep-fried Prawn coated with Mayo and Mixed Nuts
精选特色三拼 –> 蜂巢香蕉玉带,菓香鲜虾球,日本青瓜海蜇卷

I love mashy soft and sweet taro.  My mum uses taro in her cooking pretty often but has never ventured to wrap it over scallop and banana before.  The Deep-fried Scallop and Banana wrapped with Mashed Taro was a welcoming appetizer both from it’s inviting looks as well as the combination of taste and texture.

You have to agree with us how pretty the Deep-fried Scallop and Banana wrapped with Mashed Taro looked!

This Chilled Japanese Cucumber Roll filled with Jellyfish cold dish appetizer looked simply exquisite.  Both crunchy and soft at the same time, it started off well as a light and refreshing appetiser so that it wouldn’t kill off the taste buds for later.

Chilled Japanese Cucumber Roll filled with Jellyfish

My last bite from the appetiser trio was the creamy Deep-fried Prawn coated with Mayo and Mixed Nuts.  The crunchy prawn was well-fried without losing succulence.  Generously coated with mayo and dressed up with some mixed nuts, there was a good balance of texture and colour created to please the palate.  Appetizer started very well, I would say!

Deep-fried Prawn coated with Mayo and Mixed Nuts

Braised Shark’s Fin in Supreme Broth served in Stone Bowl 石锅黄烧牙拣翅

Audrey had the Braised Shark’s Fin Soup in Supreme Broth.  According to Chef Francis Chong, the broth has been simmered for hours in a large pot to extract the collagen for the unparallelled natural flavour.

OR

Double-boiled Crocodile Palm Soup with Morel and Black Garlic 黑蒜羊肚菌炖鳄鱼掌汤

If you refrain from eating Shark’s Fin like I do, go ahead to order the Double-boiled Crocodile Palm Soup with Morel and Black Garlic.  I was surprised I wasn’t served the typical sharksfin-substitute somewhere along the line of Wintermelon or Fish Maw Soup so commonly found at other places.  Trust me, you will not regret this croco-soup or even feel “shortchanged”.  

The crocodile meat was so tender and fleshy that it almost tastes like chicken (with a crumply rough skin >.<).  None of the fishy crocodile smell lingered in the black clear soup containing chunky Fish Maw, Morel (a type of atas honeycomb-lookalike fungus that is super expensive and hard to cultivate/farm) and Black Garlic.  Seems like no expenses were spared measures in the preparation this croco-soup at all.

Braised Six-headed Whole Abalone in Superior Oyster Sauce 红烧六头鲍鱼

This six-headed whole abalone from Australia was larger than the tablespoon. At about 100g each, they hold a delicate taste while retaining it’s distinct succulent flavour from the sea. I love the mollusk’s firm texture and really enjoyed savouring the luxurious delicacy generously drizzled with the superior oyster sauce.

Oh man! I wish I can eat this everyday ♡

Steamed Silver Cod in ‘Penang’ Style 槟城式蒸银鳕鱼

This is one excellent assam fish in the 7-course Abalone Set Menu.  I LOVE ❤ that the thick assam sauce is a refreshing perk-me-up with just the right degree of tanginess to complement the sweet codfish.  Not only is the fish fresh, it also retained its succulence. Cod is also one of my favourite fish to cook at home. However, I can never achieve this kind of succulence no matter how i steamed, grilled or airfried it.

We got to find out that the Penang style sauce that many of us enjoyed was made with ginger, shallot, garlic, lemongrass, ginger flower, chilli and tamarind (assam).  All ingredients were blended and cooked at low flame for two hours, and by constantly stirring the sauce to provide a burst of delicious flavours to surprise.

“Dong Po” Pork Ribs with Honey Sauce 蜜汁东坡骨

The pork ribs were cooked “Dong Po”-style. They were first braised until the meat are ready-to-drop-off kind of tender, then grilled to perfection with honey sauce to achieve that caramelised taste with a little crisp on the skin.  The Honey sauce consists of honey, hoisin, oyster sauce, cinnamon, star anise and Chef Francis Chong’s secret spice.

The clever use of ribs instead of belly provided a healthier option for everyone. ❤  Coupled with asparagus that balanced the meaty serving, this was one of our favourite dish during yesterday’s media lunch.

Stewed Rice Vermicelli with Assorted Seafood 大澳米粉

The most plain-looking of all.  What??  $128++ set meal and Bee Hoon is part of the menu??  But we were so wrong.  The Stewed Rice Vermicelli with Assorted Seafood turned out to be a flavourful favourite even though we were all already pretty full.  Chef shared that the vermicelli was first wok fried for the “Wok Hei” then stewed in a flavourful chicken stock with dried sole and a dash of Chinese rice wine before serving.  No wonder – so yumz!!

Chilled Coconut Jelly with Mango Puree served with Coconut Ice cream 香芒椰子冻

No matter how full I am, I would always, never, ever, without fail, finish up the dessert especially if it’s got to do with all-time favourite coconut or mango.  As the name suggested, right at the bottom of the glass is a generous layer of coconut jelly which was topped by the thick and sweet mango puree.  On top of it all, a scoop of coconut icecream was added to make all the children in us very happy at the end of the meal.

Every dish hit the right spot in terms of presentation and flavour.  If there was any complain, it would be having too big a portion.  I went into food coma the moment I reached home, slept the afternoon away, skipped dinner and gotten myself fatter by maybe half kg  >.<  At this price point, I made a daring comparison and felt that it is so much more worthwhile to spend the same amount here than at a wedding lunch with half-cold food and rushed-rushed affair.

The seven-course Abalone Set Menu from Peach Blossoms is priced at $128++ per person.  Not valid with any other promotions, vouchers, privileges or membership/loyalty programs.  Available from now to 30 November 2016 only.

Peach Blossoms
Level 5, Marina Mandarin Singapore
6 Raffles Boulevard
Singapore 039594 (Map)

Reservations :
Call (65) 6845 1118 or email peachblossoms.marina@meritushotels.com

Opening Hours :
Monday – Friday Lunch: 12.00pm – 3.00pm
Weekend Lunch (Saturday, Sunday & Public Holidays): 11.00am – 3.00pm
Daily Dinner: 6.30pm – 10.30pm

We are grateful for the opportunity to be invited for a sumptious lunch at Peach Blossoms, for the purposes of this review. We were not remunerated monetarily for the review, all opinions and experiences remain our own alone. All photos unless otherwise mentioned are copyright of Peach Blossoms and were provided for the purposes of this review.  All other photos remain the copyright property of SAys! Happy Mums and may not be reproduced without prior notice or written permission given.

~ SAys! Shirley and Audrey  

About Marina Mandarin Singapore, by Meritus

Marina Mandarin Singapore is a world-class, 5-star luxury hotel that offers breathtaking views of Marina Bay and the financial district.

Enjoying an excellent location in the heart of the city, the hotel has direct access to the Marina Square Shopping Mall, and is opposite the Suntec Convention & Exhibition Centre and The Esplanade–Singapore’s premier performing arts centre. The hotel is also perfectly situated right on the trackside of the annual Singapore Grand Prix Formula One race.

Complemented by a host of comprehensive amenities, the hotel’s 575 well-appointed guest rooms and suites are specially tailored to meet the needs of discerning business and leisure travellers.

With a distinctively majestic atrium soaring through 21 levels of the hotel, Marina Mandarin Singapore is imbued with a philosophy of providing Asian grace, warmth and care in an atmosphere of relaxed elegance.

About Meritus Hotels & Resorts

Meritus Hotels & Resorts is a Singapore-based hotel management company under the Hospitality Division of OUE Limited (SGX-ST: “OUE”), a diversified real estate owner, developer and operator with a portfolio of iconic properties in prime locations in Asia and the United States.

As an award-winning hospitality brand, Meritus has been providing guests its signature Asian Grace, Warmth and Care for over 40 years. With hotels and resorts strategically located in key cities and idyllic sanctuaries in Singapore and Malaysia, Meritus is soon extending its footprint in more locations around the region, particularly in Southeast Asia and China.

Meritus Hotels & Resorts is three-time winner of Most Popular Heritage Brand at the Singapore Prestige Brand Award (SPBA), demonstrating its impact as a home-grown Singapore brand that has become an important benchmark for values and best practices that other local brand owners strive to attain. More recently, the Group was also conferred Global Winner – Luxury Hotel Chain at the World Luxury Hotel Awards 2013.

For more information visit www.meritushotels.com.

 

The Best of Spice & South East Asian Delights @ AquaMarine

AquaMarine has launched their new menu this month.  Located at Marina Mandarin Singapore and specially available only til 27 Oct 2016, the Best of Spice & South East Asian Delights buffet menu features heartwarming authentic dishes from all over Asia.  There were a ridiculous array of various dishes from all over Asia, so much so that I was caught with surprise not knowing the existence of many of them.

A fully Halal-certified restaurant, Muslim friends at AquaMarine will find joy having their meal gathering with family and friends here.

We spotted what we are familiar with like the Javanese Kampung Nasi Goreng, Malaysian Hokkien Mee and Penang Assam Laksa, Balinese Bakar of Lamb Belly, Whole Ikan Kambung, Chicken, Charcoal Grilled Oxtail.  Don’t give the Balinese Bakar a miss.  They were really fragrant and exuded savoury meat juices with some well-grilled crispy skin there too.

Too bad you can’t smell them!

Penang Assam Laksa

 

Korean Bibim Naengmyun (or Chilled Sweet Potato Noodle with Shredded Cucumber, Beansprout, Scallion, Picked Radish and Assorted Kimchi), Hae Mul Pajeon (Korean Seafood Pancake), Tteokbokki and Samyetang.

Korean Tteokbokki

Japanese handmade sushi and freshly-sliced sashimi remains a crowd-pleaser here.  Two (2) types of sashimi from  a range of Salmon, Seabeam, Tuna, Swordfish, Octopus, Mackerel are being offered on a rotational basis.

We had Tuna and Salmon on the day we visited.

Over at the Indian Delight curry station, scores of diners attacked the Calcutta Fish Curry, Chicken Tika, Vegetable Korma, Biryani Rice and more.

The Indian Chicken Curry was superb with thick and flavourful curry and tender chicken.

For the noodle lovers, there is Sze Chuan Hand-pulled Noodles with Fresh Prawn, Scallop, Squid and Sliced Fish with Hot & Sour Broth, Taiwanese Wagyu Beef Noodle made with Wagyu Shortribs, Tendon and Beef Ball in a rich Beef Marrow Broth.  Shanghai Pan Fried Chicken Dumpling Sheng Jian Bao and Hong Kong Pineapple Bun Bo Lo Bao are our favourites too.

Expect lesser-known traditional favourites from other Asian countries such as Javanese Roast Whole Lamb Leg with Spicy Coconut and Peanut Sauce, Beef Adobo from the Philippines, Ca Kho To (a Vietnamese Braised Fish dish), Miang Kham from Thailand & Laos, Lechon Manok from Philippines and Amok Trey Cambodian Steam Curry Seafood.

Miang kham is a traditional snack from Thailand and Laos. The name “miang kham” loosely translates to “one bite wrap”, from miang and kham. ~ Extracted from Wikipedia

Vietnamese Fried Sliced Beef and French Bean

Night Market Favourites, available on Fridays and Saturdays at the Alfresco area at AquaMarine, satiate your appetite with charcoal-grilled Thai Barbeque giant Seabass with Mango Salad, chicken, squid, fish and prawns, or Chong Qing Mala Hot Pot with a selection of fresh seafood, poultry and meat.  And more!

I guess no buffet is complete without fresh & cold seafood, Western grill, bread and cheese, pizzas and pastas.

Satay Chicken Pizza

Seafood Pasta

The Smoked Duck with Orange Jus carries a refreshing tangy and a little sweet flavour to the smoked duck – a nice variant from the savoury original.

Desserts include Mango Sticky Rice with Coconut Sauce from Thailand, Surabaya Lapis from Indonesia, Mango Pudding with Coulis from Hong Kong, Vattalappam from Sri Lanka and more.

Assorted Nyonya Kuehs & Kueh Lapis

Old School Butter Cake and Pumpkin Custard

Don’t forget the Durian Mousse Cake as well as the Chendol Agar-Agar served in shot glasses.  These two were a hot favourite and were gone almost as quickly as they were replenished.

Durian Mousse Cake

Red Ruby, Mango Pudding, Chendol Agar-Agar. I really loved the Chendol Agar-Agar. They were excellently rich and fragrant. I found the Mango Pudding surprisingly tasteless though Audrey said they were good. We guessed I must have had eaten the durian mousse cake before this.

Putu Ayu and Dainty Green Tea Chestnut Cakes

The Yuzu Mango Cold Cheesecake looks really inviting here. The tangy yuzu might be too sour for some. I found it tantalising.

A habit that cannot be changed when I spot beautifully-crafted desserts at a buffet, I always take the most visually-appealing ones first before others get to them.  Here are my “collection” of the day even before I finished having the main dishes.  Always gotta save a stomach for sweets!  ;p

Amazing buffets hold a special place in all our hearts.  Who wouldn’t love to pay single flat amount and have all-you-can-eat?  AquaMarine is well-known being one of the better buffets in Singapore and it was certainly not our first time as diners there (I mean, who doesn’t know AquaMarine?) although it’s our first hosted invite by Marina Mandarin as bloggers.  Thanks!

AquaMarine’s Operating Hours

Breakfast: 6.30am – 10.30am

Lunch: 
Monday to Friday: 12.00pm – 2.30pm
Saturday, Sunday and Public Holiday: 12.00pm – 3.00pm

S$60++ per adult, S$30++ per child (5-12 yrs)

For weekend lunch (Saturday, Sunday and Public Holiday), one child dines free with every paying adult.  Promotion applicable to child aged below 12 and advanced reservations are recommended and subjected to availability.  This benefit is applicable with credit card promotions, vouchers, membership/VIP card, and privileges and offers unless otherwise stated. General Terms and Conditions apply.

Dinner:
Sunday to Thursday: 6.30pm – 10.00pm

S$70++ per adult, S$35++ per child (5-12 yrs)

Friday, Saturday & Eve of Public Holiday: 6.30pm – 10.00pm

S$80++ per adult, S$40++ per child (5-12 yrs)

Reservations & Enquiries:
Call (65) 6845 1111, email aquamarine.marina@meritushotels.com or visit www.marinamandarin.com.sg/dining for more information.

We are grateful for the opportunity to be invited for a sumptious lunch at AquaMarine, for the purposes of this review. We were not remunerated monetarily for the review, all opinions and experiences remain our own alone. All photos unless otherwise mentioned are copyright of AquaMarine and were provided for the purposes of this review.  All other photos remain the copyright property of SAys! Happy Mums and may not be reproduced without prior notice or written permission given.

~ SAys! Shirley  

About Marina Mandarin Singapore, by Meritus

Marina Mandarin Singapore is a world-class, 5-star luxury hotel that offers breathtaking views of Marina Bay and the financial district.

Enjoying an excellent location in the heart of the city, the hotel has direct access to the Marina Square Shopping Mall, and is opposite the Suntec Convention & Exhibition Centre and The Esplanade–Singapore’s premier performing arts centre. The hotel is also perfectly situated right on the trackside of the annual Singapore Grand Prix Formula One race.

Complemented by a host of comprehensive amenities, the hotel’s 575 well-appointed guest rooms and suites are specially tailored to meet the needs of discerning business and leisure travellers.

With a distinctively majestic atrium soaring through 21 levels of the hotel, Marina Mandarin Singapore is imbued with a philosophy of providing Asian grace, warmth and care in an atmosphere of relaxed elegance.

About Meritus Hotels & Resorts

Meritus Hotels & Resorts is a Singapore-based hotel management company under the Hospitality Division of OUE Limited (SGX-ST: “OUE”), a diversified real estate owner, developer and operator with a portfolio of iconic properties in prime locations in Asia and the United States.

As an award-winning hospitality brand, Meritus has been providing guests its signature Asian Grace, Warmth and Care for over 40 years. With hotels and resorts strategically located in key cities and idyllic sanctuaries in Singapore and Malaysia, Meritus is soon extending its footprint in more locations around the region, particularly in Southeast Asia and China.

Meritus Hotels & Resorts is three-time winner of Most Popular Heritage Brand at the Singapore Prestige Brand Award (SPBA), demonstrating its impact as a home-grown Singapore brand that has become an important benchmark for values and best practices that other local brand owners strive to attain. More recently, the Group was also conferred Global Winner – Luxury Hotel Chain at the World Luxury Hotel Awards 2013.

For more information visit www.meritushotels.com.

To The Moon & Back with Mid Autumn Treats from Mandarin Orchard Singapore

This coming Mid Autumn Festival, get ready to fly over the moon with a selection of luxurious mooncake flavours from Mandarin Orchard Singapore.  Beautifully packaged in lush bright pinkish-red custom-designed boxes, with baby blue individual boxes encasing each morsels of classic delight, the mooncakes make a perfect gift for family, friends, and business associates.

Ardent fans of the Mandarin Orchard’s mooncakes will be comforted to know that the hotel has maintained their recipe for the ever popular Baked Mooncake with Single/Double Yolk and White Lotus Paste (单/双黄白莲蓉月饼).  If you’d do a price comparison, go for the double yolk for maximum satisfaction at only a dollar difference! Eat first, exercise later ok!  >.<

Baked Mooncake with Double Yolk and White Lotus Paste 双黄白莲蓉月饼 (4pcs, $73)

For the health conscious, a lower sugar variety is available with the Baked Mooncake with Macadamia Nuts and Low Sugar White Lotus Paste (低糖夏果白莲蓉月饼).

Baked Mooncake with Macadamia Nuts and Low Sugar White Lotus Paste 低糖夏果白莲蓉月饼 (4pcs, $70)

Signature Baked Mooncake with Mixed Nuts and Jamón Ibérico (伊比利亞火腿五仁月饼)

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A post shared by SAys! Happy Mums (@sayshappymums)

 

Baked Mooncake with Mixed Nuts and Jamon Iberico 伊比利亚火腿五仁月饼 ($75, 4pcs)

Alternatively, the Baked Mooncake with Azuki Red Bean Paste and Pine Nuts (日本红豆沙松子月饼) will satisfy even the fussiest vegetarian.

Azuki Red Bean Paste and Pine Nuts 日本红豆沙松子月饼 (4pcs $70)

With the popularity of salted egg yolk at an all-time high, this year’s new snow skin flavour creation is the Mini Snow Skin Salted Egg Custard with Manuka Honey Corn (迷你冰皮奶黄麦卢卡蜜玉米月饼).  The subtle taste of the salted egg custard is beautifully balanced with the sweetness of the corn and Manuka honey, encased in a layer of soft snow skin.

Mini Snow Skin Salted Egg Custard with Manuka Honey Corn 迷你冰皮奶黄麦卢卡蜜玉米月饼 (8pcs, $65)

Last year’s new flavour, Mini Snow Skin Red Wine Cranberry Paste and Yuzu Lemongrass Mooncake (迷你冰皮红酒蔓越莓与柚子香茅月饼) makes a return due to popular demand, together with all-time signature favourite, the Mini Snow Skin Lychee Martini and White Chocolate Mooncake (迷你冰皮荔枝马丁尼朱古力冰皮月饼), containing a smooth creamy filling with a hint of Martini encased in luscious white chocolate, all enveloped in a white pillowy–soft snow skin.

Mini Snowskin Red Wine Cranberry Paste and Yuzu Lemongrass 迷你冰皮红酒蔓越莓与柚子香茅月饼 ($65, 8pcs)

Mini Snow Skin Lychee Martini and Chocolate Mooncake 迷你冰皮荔枝马丁尼巧克力月饼 ($65, 8pcs)

For something more traditional, opt for the Mini Snow Skin Yam and Yam Paste Mooncake (迷你冰皮芋头月饼) that is humbly tasty without an overbearing sweetness.  This is one of Audrey’s favourites.

Mini Snow Skin Yam and Yam Paste Mooncake 迷你冰皮芋头月饼 (8pcs, $65)

The Mini Snow Skin Green Tea Paste with Azuki Red Bean Mooncake (迷你冰皮绿茶与日本红豆月饼) are our all-time favourites.  We were told that high quality matcha was used to make the paste as confirmed by the rich fragrance of the tea leaves we tasted with every bite.  As the saying goes, not all green tea are the same and we’d highly recommend this flavour!

Mini Snow Skin Green Tea Paste with Azuki Red Bean Mooncake 迷你冰皮绿茶与日本红豆月饼 (8pcs, $65)

These yearly treats come in a box of four for baked mooncakes and box of eight for the snow skin variety, either in single or assorted flavours.  If you are one who loves to try a bit of everything, our vote goes to the Assorted Baked Mooncake Selection (4pcs, $72) or Assorted Mini Snow Skin Selection (8pcs consisting of 2 pcs of 4 different flavours, $65).  Do note that selections are fixed and cannot be changed though.

The mooncakes will be available at the hotel’s Festive Counter at Level 1 Lobby and also at six other locations all over Singapore.

Retail Locations :

Shisen Hanten, Level 35, Orchard Wing, Mandarin Orchard Singapore – 1 Aug onwards, 12 noon to 3pm / 6pm to 10pm
Mandarin Orchard Singapore, Festive Counter (Level 1) – 11 Aug to 15 Sept 2016, 11am to 7pm
Takashimaya (B2) – 13 Aug to 15 Sept 2016, 10am to 9.30pm
Bishan Junctino 8 (Atrium, Level 2) – 29 Aug to 14 Sept 2016, 10am to 9.30pm
IMM (Atrium, Level 1) – 29 Aug to 14 Sept 2016, 10am to 9.30pm
Tampines Mall (Atrium, Level 1) – 31 Aug to 14 Sept 2016, 10am to 9.30pm
Raffles Exchange Link – 29 Aug to 15 Sept 2016, 10am to 8pm
Tiong Bahru Plaza – 2 Sept to 15 Sept 2016, 10am to 9.30pm

DBS/POSB credit card holders will receive 25% discount for purchases during the early bird period between 1 and 15 August and 20% discount thereafter. All other credit card holders enjoy 20% and 15% off respectively. Discounts are only available at the hotel’s Festive Counter.

For orders or enquiries, please call 6831 6320/6262 or email festivedesk.orchard@meritushotels.com.

GIVEAWAY

To celebrate the launch of festive sales for the Mid Autumn Festival at Mandarin Orchard Singapore, we are giving away TWO (2) boxes of Assorted Baked Mooncake Selection (4pcs, $72).  Just click on the image below to take part.  Do follow the instructions below to take part for your chance to win!

LIKE SAys! Happy Mums on Facebook.

LIKE Mandarin Orchard Singapore on Facebook.

Click on the image to take part in the Rafflecopter Giveaway.

Terms and Conditions:

• Giveaway ends 29 August 2016, Monday at 2359 hrs.
• Collection of prize will be available at Mandarin Orchard Singapore’s Festive Counter, Level 1 Lobby.  Collection period is available from 01 – 07 September 2016, 11am to 7pm.
• Winner will need to produce their NRIC and our email to claim their tickets.
• Prize is fixed and cannot be changed to a different item.  Collection venue, dates and time are fixed and no changes will be entertained.  The rights to changes is however, reserved for the hotel.
• Prize is non-transferable, non-exchangeable and non-refundable.
• The Winner will be notified by the email provided under the blog comments and must reply within 24 hours, failing which, a new winner will be drawn, without notice.
• This giveaway is open to Singapore residents only.
• The Sponsor reserves the right to request for a redraw if the winner on our blog has also won tickets to the show from another giveaway.
• Incomplete / Half-completed entries will be totally disqualified without notice. Decisions are final and no changes/disputes will be entertained.
• All information is solely collected for the purpose of this giveaway and we will not send unsolicited emails to your inbox unless you have opted to subscribe to us (on the right of this page!).
• This giveaway is in no manner associated with any social media platform except our blog.

Best of luck!

Thanks to Mandarin Orchard Singapore, we are grateful for the opportunity to be invited for a sumptious mooncake tasting session at Shisen Hanten, for the purposes of this review. We were not remunerated monetarily for the review, all opinions and experiences remain our own alone.  All photos unless otherwise mentioned are copyright of Mandarin Orchard Singapore and were provided for the purposes of this review.  All other photos remain the copyright property of SAys! Happy Mums and may not be reproduced without prior notice or written permission given.

~ SAys! Shirley 🙂

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[Updated 30 Aug ’16]

WINNER ANNOUNCEMENT

Our heartiest congratulations to below winners for fulfilling the requirements in the Rafflecopter giveaway!  We will be in touch shortly with regards to prize redemption details.  Pls check your email! 🙂

[Updated 30 Aug ’16]

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{Media Invite} Introducing Delectable Favourites & New Tajima Beef Creations at Restaurant Hoshigaoka

We are excited to share about Restaurant Hoshigaoka’s new family and friends menu with new platter and delicacy creations.  In conjunction with Jack’s Place 50th Jubilee celebrations, Restaurant Hoshigaoka (under the JP Pepperdine Group (Jack’s Place, Eatzi Gourmet and Kkongdon BBQ)) has also not too long ago undergone refurbishment and a rebranding exercise.  Having been in Singapore for it’s 44th year to date, I regrettably have only visited the restaurant twice at The Grandstand and both times were many years ago without much of an impression.  Comparatively, I’m more familiar with “Uncle Jack’s” than Restaurant Hoshigaoka as they are always at the heartland and well located at all parts of Singapore ❤

Chef Christopher Teng helms the kitchen at Restaurant Hoshigaoka and has launched a series of Tajima Wagyu Creations.  Under the guidance of Iron Man Chef Heman and other few Traditional Fine Dining Japanese Chefs from Japan , Chef Chris has undergone strict training and honed his skills to get to where he is now.

Chef Heman (L) & Chef Chris (R)

Tajima Wagyu Creations

Wagyu Tataki ($21.80++)

Torched thinly sliced Tajima Wagyu Beef served with homemade citrus soy sauce, grated chili radish and spring onion, savour the tastiness and freshness of Tajima Wagyu Beef with Wagyu Tataki.

Wagyu Tataki

Other highlights include the Wagyu Cheese Aburi Sushi at $15.80++ and Wagyu Don ($25.80++) with 70gm of pan-fried sliced Tajima Wagyu Beef on a bed of rice, half boiled egg and miso soup.

Tajima is the most famous of all Wagyu bloodlines and originating from the Hyogo prefecture, these black cattle have larger forequarters and lighter hindquarters. They are generally smaller-framed but produce excellent meat quality with superior marbling. They are minimum 500 days grain fed, hormone free and anti-biotic free. Tajima Wagyu Beef is Halal approved with Marble score of 6-7 and 8-9+.

Hyogo Prefecture produces a beef of world-class quality. Its characteristics include the depth and richness of its taste particular to beef. When heated, the marbled fat melts on the tongue and the taste of meat and scent of fat blend magically, forming the unique taste of Tajima Beef.

Pitan Toufu ($7.80++)

Restaurant Hoshigaoka’s Chilled Pitan Toufu served with shredded crabmeat and a refreshing homemade sauce made with surprisingly, the century egg, is a welcome twist to the typical Japanese chilled toufu served with soy sauce or the piping hot Agadeshi Toufu.   Topped with Tobikko and spring onion, the silky custard-like toufu was given a different dimension with mouth-popping crunch and fragrance from the spring onion.  Used to having my century egg in the congee or “hgoh hiang” style, I was too pleased to try this alternative style!

Pitan Toufu

Aburi Crackling Salmon Roll ($18.80)

Aburi style refers to nigiri sushi where the fish is midway to being cooked (by torching).  The salmon prepared this way has a nice smokey flavour while retaining the melt-in-the-mouth texture.  Wrapped in the sushi roll, I could bite into the crunchy salmon skin (that’s why the name “Crackling”) within, together with creamy avocado, crunchy cucumber and a little spread of savoury mentai mayonaise.  The “Crackling” salmon skin gave us a nice contrast to the overall creamy mouthful of everything else and I’d really love to have more of this.

Aburi Crackling Salmon Roll

Hoshigaoka Zen ($35.80)

Around for more than 30 years, the signature Hoshigaoka Zen set includes a sample portion of everything served on a fancy flower plate.  I think it resembles the CNY tidbits plate too.  Probably it really is, or I am yearning to give out angpow again??

Hoshigaoka Zen

Cold Tofu with Sesame Sauce (centre), Assorted Sashimi (3 slices – Salmon, Maguro, Hotate), Seaweed Radish Salad, Tempura Moriwase, Gindara Miso Yaki, Stewed Pork Soft Bone, Rice, Miso Soup, Chawanmushi and Matcha Ice Cream from Udders make up the value-for-money set.

The Hoshigaoka Zen would satisfy the greedy one in the family or those who prefer to share.  With the house favourites served in a pretty set like this, I was not sure which to start with.  Well, I ended up having the Seaweed Radish Salad and Stewed Pork Soft Bone last.  BIG mistake, I’d SAys!!  I’d strongly recommend you to attack the Stewed Pork Soft Bone (Sookii Nitsuke is the name of the dish) before anyone else does.  I can just eat this item straight from the petit dish with rice added to soak up every bit of the gravy in it.  I regrettably did not take a nicer close-up photo of it.  See if you can identify it from the photo above – it’s on the bottom right with the brown Shimeiji mushrooms.

Hoshigaoka Zen – Stewed Pork Soft Bone (Sookii Nitsuke)

By the way, I just found out from the new menu that Sookii Nitsuke ($10.80++) is available as ala-carte item!

Sooki Nitsuke (Photo credit to Restaurant Hoshigaoka)

Salad is normally not the first type of food I would attack.  However this deserves a special mention from the Hoshigaoka Zen set since I loved the tastes.  The fresh greens went very well with the absolutely delicious dressing.

Hoshigaoka Zen – Seaweed Salad

Oden ($13.80)

A Japanese dish, the Oden goes well with sake and shared with a group of friends.  Consisting of several ingredients such as boiled eggs, daikon, konjac, and Japanese fishcakes stewed in a light, soy-flavored dashi broth.

Oden

Goma Beef Houba Yaki  ($18.80)

Heard of Japanese Houba (Magnolia) Leaf?  Japanese Magnolia (“hou” in Japanese) grows in the alpine forests of the Hida Region (in the northern part of Gifu Prefecture).  Grilling miso and other ingredients on the Houba leaf represents the local cuisine of the Hida Region, wherein one can enjoy the aroma of magnolia leaves and miso.  The rich taste of the marbled 30-day aged NZ Ribeye Beef goes perfectly with the flavor of miso and garlic slices and it was one of the dishes that I liked during the media tasting session.

Goma Beef Houba Yaki

As I mentioned in our Instagram, unfortunately the beef had overcooked because…………………while we were busy taking that perfect photo in 10 different angles, we forgot that the beef was being constantly cooked 😅   Though medium-well cooked by the time we ate, it was quickly finished off due to the decadent richness from the generous marbling of the ribeye because no other cut of beef has the amount of fats that a ribeye does.

At $18.80, it has a portion that is enough to be served with just a bowl of fragrant Japanese rice and soup.  I would bring my hubby to try it again at Restaurant Hoshigaoka, medium rare the next time. ♡  And I uncovered the perfect reason why –

Nothing beats a great promotion!!

OCEAN DAY CREATIONS

Starting from today until end August, Chef Chris has launched a few special dishes and/or promotional lunch sets to commemorate Ocean Day.

Awabi Nitsuke ($14.80)

Namako Nitsuke is a dish featuring the younger sea cucumber cooked with mixed vegetables and mushrooms in specially concocted Japanese sauce.  Generous cuts of braised abalone (Awabi) and vegetables makes it a reason to celebrate with the awesome-tasting dish that tantalizes the taste buds.  Don’t need to wait until Chinese Near Year! 🙂

Awabi Nitsuke

Namako Nitsuke ($16.80)

Namako Nitsuke is a dish featuring the younger sea cucumber cooked with mixed vegetables and mushrooms in specially concocted Japanese sauce.  The sea cucumber used here has not only got a firm bite but surprisingly a crunchy texture that reminds me of “ter ka kun” 猪脚筋.  We found out that the younger sea cucumber was specially used as a contrast to the softer veg and mushrooms used.

Namako Nitsuke

Hirame Tempura ($12.80)

This tempura dish initially did not grab anybody’s attention.  To be frank, how would the Tempura Mori (or so I thought) shine when there’s abalone, seafood and Wagyu on the table??  >.<   It turned out that the halibut fillet tempura peppered with green tea powder was so fresh and well-fried.  As a fish lover, I am always ready to grab a piece of fresh fish meat and always wonder how restaurants retain the succulence in their fish.  I’m a major failure when cooking fish and my fish can always turn out dry no matter “how lightly” I steam/fry/bake them.  😦  My kids should quickly learn to eat sashimi for this reason.  Hahaha!  In all glory, I would strongly recommend this seemingly unassuming main course for the children to go with their cold soba or rice, sans the green chilli, of course! 🙂

Hirame Tempura

Sweets & Desserts at Restaurant Hoshigaoka

Shinjuku Toast ($8.80)

Imagine a thick and tall french toast drizzled with Chocolate sauce and topped off with a scoop of Udders Vanilla Icecream.   The simple but oh-so-delicious Shinjuku Toast is both fully of eggy goodness and a sweet mouthful at the same time.  And if you have not had enough, go for the Shibuya Toast that is all the rage in local cafes this year.

Shinjuku Toast

Shibuya Toast ($8.80)

As if we have gotten enough of waffles already, the sprout of Shibuya Toast creations in Singapore following Japan’s trend threatens to wipe out all waffle creations we love.  With a tall slice of toasted caramelised bread forming a fortress surrounded by banana slices, small bricks gutted out from the middle filled the protected arena with love and protection.  Too bad that we were given a knife.  The poor toast got wiped out by sweet-toothed bloggers in no time!  >.<

Shibuya Toast

Makan sessions are always tremendously enjoyable with our friend Soon Koon from Lemonfilm Blog where we truly enjoy each other’s crappy jokes and the delectable dishes on the table together.  Keep a look out for his review!  🙂

While our family was not so familiar with Restaurant Hoshigaoka previously as the outlets are not located near where our home or schools are, we will now make an effort to visit again for some other variety that is not so conveniently mainstream like Ichiban Sushi.  We are glad to have discovered new dining place where the whole family can get to enjoy a meal together with delightful dishes to the taste buds.  Restaurant Hoshigaoka is branded under JP Pepperdine (Jack’s Place, Eatzi Gourmet and Kkongdon BBQ) and is currently managed by Generation 2 and 3 members of the family.

Thanks to Sharon from Vu MarComs and Yi Ting from JP Pepperdine, we are grateful for the opportunity to be invited for a sumptious lunch at Restaurant Hoshigaoka, for the purposes of this review. We were not remunerated monetarily for the review, all opinions and experiences remain our own alone.  All photos unless otherwise mentioned are copyright of Restaurant Hoshigaoka and were provided for the purposes of this review.  All other photos remain the copyright property of SAys! Happy Mums and may not be reproduced without prior notice or written permission given.

About Restaurant Hoshigaoka

 

 

 

 

 

Website: http://hoshigaoka.com.sg/
Reservations: http://jppepperdine.com/reservations
Facebook: https://www.facebook.com/restauranthoshigaoka
Instagram: https://www.instagram.com/restauranthoshigaokasg/

Restaurant Hoshigaoka Locations:

SAFRA Toa Payoh | 293 Lorong 6 Toa Payoh #01-04 (Map) | Tel: 6258 9050
OPERATING HOURS – Daily 11am – 10pm

The Grandstand | #01-31 The Grandstand @ 200 Turf Club Road (Map) | Tel: 6466 3716
OPERATING HOURS –
Mon – Fri (Lunch): 11am – 3pm
Mon – Thurs (Dinner): 5.30pm – 10pm
Fri (Dinner): 5.30pm – 10.30pm
PH Eve & Sat: 11am – 10.30pm
PH & Sun: 11am – 10pm

Woodlands Civic Centre | 900 South Woodlands Drive #02-05 (Map) | Tel: 6363 2315
OPERATING HOURS – Daily 11am – 10pm

Restaurant Hoshigaoka was first opened in Singapore at the Apollo Hotel in 1972.

Initially named Hoshigaoka Saryo, the restaurant from Japan brought with it traditional Japanese cooking with an emphasis on culinary tastes, sumptuous dishes, a serene atmosphere and trademark Japanese hospitality. To appeal to a broader market, Hoshigaoka Saryo was renamed Restaurant Hoshigaoka in 1986. Restaurant Hoshigaoka – family Japanese restaurant has undergone a rebranding exercise since its acquisition by JP Pepperdine, owner of well-known F&B brands Jack’s Place, Eatzi Gourmet and Kkongdon Barbeque.

More than an update to the well-loved brand, the redesign is formulated in line with the traditions and values of the restaurant’s original founder, Kitaoji Rosanjin. JP Pepperdine hopes to continue to serve cherished long-time customers while bringing Restaurant Hoshigaoka to a new generation of diners. After more than 44 years in Singapore, the rebranding is slated to refresh the brand while preserving the original sentiments and values of its founder. With the original sentiments and values in mind, Restaurant Hoshigaoka will try to be the best Traditional Japanese restaurant in Singapore.

{Review + Giveaway} Emicakes Misu So Much & Triple Treat Cakes

It’s time to plan for Mother’s Day celebration again!  It’s an occasion all ladies look forward to in our entire life – firstly, to thank our mums for being our support pillar no matter what, secondly, to enjoy our privilege as a mum ourselves now that we have little ones to call our own.

This Mother’s Day, Emicakes has spoilt us with SIX (6) delightful new flavours to celebrate the occasion! We had the good fortune to sample all six flavours and a giveaway to indulge our readers too.  Read on for details below :-

Misu So Much Collection

Blackforest Misu -Tiramisu filling / Vanilla Chiffon+ brushed with Coffee / Choco mousse with Maraschino Cherries / Chocolate Chiffon+

Blackforest Misu

The typical Blackforest cake with a Tiramisu twist to it.  I love the deep flavour of these Maraschino Cherries found in the bottom layer of chocolate chiffon.  They are so deliciously soft!

Blackforest Misu

Mocha Oreo Misu -Tiramisu filling / Vanilla Chiffon+ brushed with Coffee / Mocha mousse with crushed Oreos / Chocolate Chiffon+

Mocha Oreo Misu

Everyone loves Oreo.  Don’t you?  The kids took an instant liking to this cake.  Never mind the tiramisu layer.  It’s flavourful yet mild.  Definitely OK for kids to eat as well.

Mocha Oreo Misu

Peach Mango Misu -Tiramisu filling / Vanilla Chiffon+ brushed with Coffee / Mango mousse with Peach Cubes / Vanilla Chiffon+

Peach Mango Misu

Jiejie had a hard time deciding her favourite flavour between the Peach Mango Misu and the Cherry Mocha Fudge (below under Triple Treat Cakes collection).  She loved the refreshing peachy mousse in this cake as well as the mango bits – her ultimate favourite fruit next to durians.

Peach Mango Misu

Triple Treat Cakes Collection

Mocha Choc Fudge – Mocha mousse / Signature Choc mousse / Chocolate Fudge cake

Mocha Choc Fudge

The Mocha Choc Fudge is any coffee-lover’s favourite flavour.  Even I as a non-coffee drinker but a coffee-aroma lover, love this cake for it’s fragrantly addictive mocha flavour on top.  The middle chocolate mousse layer and bottom chocolate fudge cake remains as Emicakes’ signatures.  🙂

Mocha Choc Fudge

Cherry Mocha Fudge – Fruity Cherry White Choc mousse with Cherry bits / Mocha mousse / Chocolate Fudge cake

Cherry Mocha Fudge

Her final verdict – Cherry Mocha Fudge wins!  Simply because there are a lot of cherries within the white chocolate mousse at the top.  Reason – girls like pink.  Hahaha!

Cherry Mocha Fudge for tea time.

Triple Choc Fudge – Luscious White Choc mousse / Signature Choc mousse / Chocolate Fudge cake

Triple Choc Fudge

This is the only flavour I have not ventured to try because I am down with sore throat and body ache.  My hubby likes the heavy dose of chocolate in his slice of cake and did not find it overly sweet.  The kids attacked the chocolate flakes decoratives, as usual.

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Cake Details: 15CM – $33.70 | 600g | 5-8 pax  or  20CM – $58.50 | 1.2kg | 10-15 pax

Promotions: Get 15% OFF on advance orders and store purchase till 30 April (15-20CM sizes). While stocks last. Other T&Cs apply.

Emicakes Outlets are listed here.

Giveaway Time!

Thanks to our sponsors at Emicakes, we have three (3) cakes to share with our readers.  Just click on the image below to take part.  Do follow the instructions below to take part for your chance to win!

LIKE SAys! Happy Mums on Facebook.

LIKE Emicakes on Facebook.

Click on image to take part in the Rafflecopter giveaway!

Terms and Conditions:

• Giveaway ends 2nd May 2016, Monday at 0000 hrs.
• Winners will get to choose their favourite flavour in 15cm size.
• Collection date/venue will be advised accordingly.
• Winners will need to produce our email and their NRIC to claim their prize.
• Prize is fixed and cannot be changed to a different item.
• Prize is non-transferable, non-exchangeable and non-refundable.
• The Winners will be notified by the email provided under the blog comments and must reply within 24 hours, failing which, a new winner will be drawn, without notice.
• This giveaway is open to Singapore residents only.
• The Sponsor reserves the right to request for a redraw if the drawn winner on our blog has also won tickets to the show from another giveaway.
• Incomplete / Half-completed entries will be totally disqualified without notice.  Decisions are final and no changes/disputes will be entertained.
• All information is solely collected for the purpose of this giveaway and we will not send unsolicited emails to your inbox unless you have opted to subscribe to us (on the right of this page!).
• This giveaway is in no manner associated with any social media accounts except our blog.

Best of luck!

Thanks to Emicakes, we received all 6 cakes and spent many hours on photography for purposes of this review and giveaway.  We hope you’ll like them too!  Thanks for joining us on SAys! Happy Mums.  If you liked what you read on our blog, please follow us on Facebook for the latest updates.  We hope to see you back again soon.

~ SAys! Shirley 🙂

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[Updated 02 May ’16]

Our heartiest congratulations to below winners for fulfilling the requirements in the Rafflecopter giveaway!  We will be in touch shortly with regards to prize redemption details.

[Updated 02 May ’16]

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