Rong Cheng bak kut teh again with three new stalls
In case you are a fan of Rong Cheng Rou Gu Cha, you can be glad to know that founder Lim Hai Chay, who retired 5 years in the past, is again with three new stalls.
Mr Lim, who’s in his 70s, opened an outlet along with his new disciple in Ang Mo Kio in late October and one other in Bedok final Friday (Nov 26). A 3rd will kick off in Tampines on Dec 16.
Mr Lim began Rong Cheng in Sin Ming Highway in 1976 and launched what he calls “dragon ribs”, that are loin ribs with a protracted bone, to the peppery soup. The dish is the signature merchandise on the new stalls and is unquestionably definitely worth the premium value of $9 for the juicy, flavourful meat. The dish with regular pork ribs prices $6.50.
There are different dishes price ordering too, such because the pig liver soup ($5.50). There is no such thing as a funky odor and the liver shouldn’t be overcooked.
The braised pork trotter ($6.50) can also be a sensible choice. Mr Lim doesn’t boil it until it falls off the bone, so the pores and skin stays somewhat gelatinous and the meat has some chunk. Order it even should you do not assume you may end it. Leftovers are good for frying with beehoon.
As an alternative of the simmered kiam chye or salted vegetable bought at different bak kut teh stalls, Rong Cheng presents mui choy ($1.50). The candy preserved vegetable goes properly with the trotters.
The place: Rong Cheng Rou Gu Cha, Block 505 Ang Mo Kio Avenue 8; Block 59 New Higher Changi Highway; Block 201C Tampines Avenue 21
MRT: Ang Mo Kio/Yio Chu Kang; Bedok; Tampines
Open: 8.30am to 9.30pm day by day (Ang Mo Kio); 9am to 8pm (different retailers)
Hanare by Takayama opens
Chef Taro Takayama, recognized for his high-end kappo restaurant Takayama in Downtown Gallery in Shenton Approach, has opened an informal idea in Takashimaya Purchasing Centre referred to as Hanare by Takayama.
It specialises in kamameshi or kettle rice, a rice dish cooked in a small iron pot. Cooked with dashi, the rice is topped with elements like unagi, abalone, ikura and wagyu.
For lunch, the kamameshi is available in units starting from $48 for ikura to $72 for slow-cooked abalone. Every set contains chawanmushi, sashimi, miso black cod, soup, pickles and dessert.
At dinner, the rice pots include simply soup and pickles and are cheaper, starting from $32 for grilled kinmedai (a deep-water fish) to $56 for abalone. However the menu presents extra a la carte gadgets like braised pork stomach with onsen egg ($32) and deep-fried tile fish ($48) to enrich the meal.
The abalone kamameshi I attempted is scrumptious, with the rice infused with the delicate sweetness of the shellfish. The items of contemporary abalone are tender sufficient to chunk via, however nonetheless have sufficient chew for me to take pleasure in their distinctive flavour.
However should you choose a stronger flavour, the wagyu set ($58) presents scrumptious slices of beef coated with a candy sauce.
The place: Hanare by Takayama, 03-07 Takashimaya Purchasing Centre, 391 Orchard Highway
MRT: Orchard
Open: Midday to 10pm day by day
Tel: 8298-9369
Keyaki’s winter kaiseki menu
Not many Japanese eating places right here supply kaiseki, which is a proper Japanese meal that includes seasonal elements ready in numerous methods. Keyaki at Pan Pacific Singapore is considered one of them.
Its Winter Particular Kaiseki, priced at $165 an individual, is a six-course meal showcasing seafood from Japan.
The meal begins with kobachi, a small plate comprising an entire uncooked scallop with touches of yuzu kosho served in a hollowed-out yuzu fruit – a wonderful starter to get up the urge for food. The subsequent is a sashimi course that includes three kinds of fish chosen from what is accessible that day. Then come the cooked gadgets, beginning with a grilled kinki fish that I really like for its candy meat. It’s paired with inexperienced onion or negi from Shimonita in Gunma Prefecture, a city recognized for producing negi that boasts fats and candy white stems.
The meat course options US beef simmered with onion miso and served with winter greens. The meat is much less dear than Japanese wagyu, which helps to maintain the value of the kaiseki down.
It is usually much less fatty, which leaves you room to benefit from the final savoury course of deep-fried snow crab, tempura-style, on rice. An accompanying bowl of miso soup helps to clean the whole lot down earlier than a easy dessert of Japanese fruit and daifuku mochi.
The place: Keyaki Japanese Restaurant, Pan Pacific Singapore, 7 Raffles Boulevard
MRT: Promenade
Obtainable: Until Jan 2, 11.30am to 2.30pm, 6 to 10pm day by day
Worth: $165 an individual
Tel: 6826-8240
