Feng Xiang Klang Bak Kut Teh - Fried Porridge with Smoky Charred Aroma

After opening their first outlet at Kallang Bahru Ville in May 2021, Feng Xiang Klang Bak Kut Teh has their second outlet opened recently at Beauty World Centre. I came here not for their Bak Kut Teh but Fried Porridge. Not many places in Singapore offer Fried Porridge but certainly, it has gained it's popularity over the past years.

There are 8 types of fried porridge in the menu, range from $5.90 to $9.90. 

Menu: Source from Feng Xiang Bak Kut Teh

What I had is the Slice Pork Fried Porridge ($5.90) The porridge has a thick and creamy texture filled with smoky charred aroma. Lusciously tender pieces of pork slices, topped with generous pork lard.

Location: Feng Xiang Bak Kut Teh @ Beauty World, 144 Upper Bukit Timah Road, #04-65, Beauty World Centre, Singapore 588177

Website: https://fengxiang.sg/

A New Journey Down Avenue 87 - The Second Edition Tasting Menu

The second edition of Avenue 87 tasting menu showcase creative dishes with local influence &  innovative flavors, available in five and seven courses ($98.00++ and $142.00++ respectively)

The 7 Courses Menu include:
Snacks: Prawn Sphere inspired by the local prawn noodle soup. Prawn broth sphere served with orange reduction, topped with Avruga caviar and deep-fried sakura ebi.



Snacks: Kueh Pie Tee inspired by local Rojak. "Rojak" Kueh Pie Tee with cucumber, green apple, turnip, crispy shallots and balsamic vinegar, topped with micro purple shiso and sesame seeds

Snacks: Camembert, Lightly torched Camembert cheese served with green mango chutney and caramelised walnuts



1st Course: Amberjack, Hiramasa kingfish marinated in sesame, ponzu and soy sauce, served with kohlrabi turnip, sesame oil powder, mustard sorbet and banana shallot chips

2nd Course: Tofu inspired by the local Tau Kwa Pao. Fried pressed tofu stuffed with Japanese cucumber, OmniMeat, shallots, garlic and topped with braised quail egg and red radish





3rd Course: Monkey Head, love how this this presented where diners can add soup, hairy gourd, shark fin melon cordyceps flowers and monkey head mushroom into the distillated broth. I would recommend you to try the original version before adding the mala sauce into the hot pot.



4th Course: Daikon inspired by the local "carrot cake"/Chai Tow Kway. Fried daikon cake with XO sauce and Hokkaido scallop, served with mussel jus and butter yuzu foam



5th Course: Beef Short Ribs inspired by the local char siew rice. Smoked char siew short ribs served with garlic rice, topped with spring onion



Pre-dessert, Osmanthus jelly with pomelo, goji berries and plum powder



6th Course: Coconut, inspired by the local Cendol dessert. Azuki beans layered with coconut risotto rice, pandan jelly and rice puffs

7th Course: Taro, inspired by the local Orh Nee dessert. Yam ice cream served with pumpkin seed financier, roasted butternut pumpkin squash, rum-infused ginkgo nuts and olive oil caviar

Location: Avenue 87, 47 Amoy St, Singapore 069873

Opening Hours: Monday, Wednesday to Saturday, 11.30am to 2.30pm, 6pm to 10pm 

Website: https://avenue87.sg/

Pillow-y Soft Bolo Bun at Tanjong Pagar - Champion Bolo Bun

Since I am around the hood, pop by to get some Champion Bolo Bun to snack. Their Bun are fresh out of the oven every 15 minutes throughout the day. Highly recommended to enjoy these freshly baked bolo buns within 20 mins. 

These pillow-y soft buns are light and fluffy coated with a layer of crust that are crisp and crunchy. I bought some home to continue snacking, it’s still good but as per recommendation, it’s better to have it fresh over there.

What I had are their Classic ($4.50) and 4 Mini Classic ($4.50) Personally, I preferred the mini bite-sized version as it’s easy-to-eat, can pop-in these mini within mins. Haha.

I will be back to try their Classic with add on extra slices of butter and the Curry Potato. 

Location:

Champion Bolo Bun

92 Tanjong Pagar Rd

Singapore 088513

Famous Tau Suan: Zheng Xing Desserts

One of my personal favourite Tau Suan stall in Singapore, Zheng Xing Dessert with their first outlet at Albert Centre, followed by 2nd outlet opened at Beauty World Complex in July 2020.

What makes a good bowl of Tau Suan? Personally, the bowl should be filled with Generous Mung Beans. Mung Beans must not be too mushy, need to have some crunchy bites. It should not be overly thick and starchy and has the right amount of sweetness. Topped with crispy you tiao (fried dough sticks)

Aside from their famous Tau Suan, you can also find Bubur Terigu, Pulut Hitam and Green Bean & Sago in the menu. Each bowl price at $1.80. +0.20 for takeaway.

Location:

Zheng Xing Desserts

144 Upper Bukit Timah Road

Beauty World Centre, #04-58

Singapore 588177

Palm Beach Seafood Restaurant 棕榈滩 - Savour 65 years of Heritage

Palm Beach Seafood Restaurant 棕榈滩 traces its roots back to 1956, beginning as a pushcart on old Upper East Coast Road. Savour 65 years of heritage with a new menu of signature dishes from yesteryear – The 1956 Menu – now placed alongside the grand menu.

The 1956 Menu highlight includes:
Singapore Rojak 新加坡啰惹 ($12.00++) Creative presentation in a banana leaf ‘cone’ with a delightfully unique addition of century egg.

Stir-fried Mussels in Soy Bean Sauce and Sambal Chilli参巴青口贝(from $16.00++) Light yet flavourful dish packs familiar local flavours.

Deep Fried ‘Golden Phoenix’ with Spicy Sauce狮城开胃鱼 ($48.00++, 800g) Fresh water ‘Golden Phoenix’ fish is deep-fried to a golden crisp topped with house-made sauce served with a side of papadum.

Poultry Oyster Sauce Chicken 蚝油鸡 ($24.00++) Value-for-money whole organic Anxin chicken served in a giant steaming basket.

Signature items includes:
Crab Ala Singapura 狮城烧烤蟹 (Market Price, from 1kg) Grilled at 400 degrees Celsius with melted mozzarella, aged parmesan cheese, creamy French butter, salt and pepper

Fried Kang Kong with Cuttlefish鱿鱼蕹菜 M ($18.00++) and L ($28.00++) Tender cuttlefish and fresh Kang Kong, mixed with sweet sauce, chilli, and spicy dried shrimps, and complete with deep-fried shallots and nuts

King Prawn Soup玉露大虾汤 ($14.00++) features luxurious live lobster with vermicelli in a milky and tangy superior chicken stock

For a sweet finish, pick from a range of unique desserts

Orh-Nee 芋泥 ($4.80++) comprising yam paste, creamy pumpkin and sweet potato paste served warm with the classic gingko nut

Sweet Potato and Yam with Ice-cream鸳鸯香雪糕 ($6.00++) the restaurant’s special interpretation of Bubur Cha Cha – a contemporary, deconstructed version with the trademark sweet potato and yam cubes meticulously moulded, then topped with coconut ice cream and gula melaka sauce

Fried Durian 炸榴莲 ($6.00++) made with Mao Shan Wang that is crisp on the outside, while creamy and rich within.

NEW! Lunch-exclusive Pao Fan
Yuan-Yang Seabass Crackling Rice Soup 鸳鸯海鲈鱼泡饭 ($16.80++) This value-for-money option features fish cooked two ways – beautifully presented with a generous serving of crispy fried Seabass, alongside silky slices of the fish in a well-seasoned and refreshing seafood broth containing cooked rice, as well as crispy rice puffs and you tiao.

Location:

Palm Beach Seafood

1 Fullerton Road, #01-09

One Fullerton

Singapore 049213