We are celebrating Chinese New Year in few weeks time. Yan restaurant located at National Gallery Singapore celebrates the year of the Rooster with 8 signature set menus perfect for groups of all sizes. These exciting CNY menus are created by Master Chef Chan Kung Lai and presented in modern plates for this prosperous festive feast. Continue reading [SG EATS] CHINESE NEW YEAR 2017 WITH Yàn AT NATIONAL GALLERY SINGAPORE
Paradise Inn offers traditional Chinese inn concept with contemporary oriental ambience. The brand itself has recently undergone a brand revamp and rebranded as Paradise Classic. Paradise Classic focuses on classic Nanyang style cuisines which is ideal for family meals and big group gathering. Continue reading [SG EATS] PARADISE INN REBRANDS TO PARADISE CLASSIC | SUNTEC CITY
Jiang Nan Chun located at Four Seasons Hotel has re-opened in early February 2016 after few months of renovations. I was there with fellow foodies after their revamping last month. The restaurant size has been expanded as they take over the former business centre next door. So, there are 3 new private rooms to cater for bigger groups or even host gatherings or meetings. The new design provides luxurious and comfortable dining settings for dining customers.
Here are photos of the newly revamp Jiang Nan Chun for your visual:
Take note on the elements such as feature wall in green tiles represents rice fields, plump birds figures in between the structures, chopsticks’ holder all over the receptions counters, fishermen baskets are used as hanging lamps. Continue reading [SG EATS] 8 DELICACIES TO TRY AT JIANG NAN CHUN [江南春], FOUR SEASONS HOTEL SINGAPORE
Nan Hwa Chong Fishboat is the oldest (since 1927) fishhead steamboat in Singapore. If you ask your elderly, they will surely heard about it. It’s traditional fish soup steamboat represents Singapore’s heritage and memories to Singaporean. What makes them different from the rest is that the steamboats are prepared using charcoals instead of gas-stove steamboats. The soup is prepared with essence of fish bones and other secret ingredients. It takes at least 5 hours to cook so that the broth is silky smooth. Continue reading [SG EATS] NAN HWA CHONG FISHBOAT SERVES ALASKAN CODFISH NOW