Tasting Dinner @ Viva Mexico

It's been a while since Dim Sum Dolly, Nibble & Scribble, Skinny Epicurean and I met for a meal as we'd all been so busy. We were thrilled to be invited by Hsian Ming of Sixth Sense Communications for a tasting at Viva Mexico, an authentic Mexican restaurant at Cuppage Terrace.

Buenas tardes, chicas! [Good evening, girls!]

I love dogs (as pets) so I was thrilled at the 3-legged stone lava stone bowl that had a doggy face painted on it. The stone bowl is known as a molcajete, which is traditionally used as a mortar & pestle to grind spices and make sauces or as a hot sizzling serving bowl (similar to the hot stone bowl used in Korean food's Dolsot Bi Bim Bap).

I love mortar & pestles because of the aromas that waft to the nostrils as one pounds the ingredients. It's hard work but mortar & pestle ground spices always taste better than those ground in food processors due to oils being released in the pounding process.

Red Salsa

The molcajete was used to hold our bowl of Red Salsa which was made with red tomatoes & red chilis. It had a strong flavour of tomatoes and a hint of spiciness.

Green Salsa & Tortilla Chips

I've never really been a huge fan of Red Salsa as I generally prefer Green Salsa and Guacamole (a rich and buttery dip of mashed avocadoes, chili, lime & herbs).

The Green Salsa was made with Tomatillos (referred to as green tomatoes) and Green Chilis. I loved the tartness and spiciness of the Green Salsa.

I am not an expert neither am I a purist when it comes to Mexican cuisine (there is apparently a great divide between true-blue Mexican and Tex-Mex) but the Green Salsa is worth a try.

The distinctively Mexican colour scheme used in the restaurant was enlivening, especially the mosaic tiles that decorated the bar counter. I thought the tile bearing a painting of a cactus was especially cute as many people tend to associate Mexico with cacti and Tequila (both the song & drink).

Blackberry Margarita @ S$13 per glass / S$60 per jug
other flavours: Strawberry, Mango, Tamarind & Guava

Speaking of Tequila, how can any visit to a Mexican restaurant be complete without partaking of any Tequila/Tequila-based drinks like Margaritas? I don't drink much but I love my Frozen Strawberry Margaritas. I have never tried a Blackberry Margarita so I decided to give it a shot. It was pretty interesting except that I found the blackberry flavour to be a little too chemical-ly for my taste. The Tamarind flavoured version was much better.

Tasting Menu

We got a little worried when we saw the number of items listed on the menu. Thankfully, they had arranged for sharing portions for the evening.

Acapulco Cocktail @ S$14
Cocktail of shrimp, fish, octopus & squid marinated in a mix of sauces, lemon, coriander & onion

We started the meal with an Acapulco Cocktail, which was essentially a Mexican Ceviche. I am not a massive fan of seafood but I love Avocados so the slice that adorned the side of the Martini glass was most enticing. The seafood used was very fresh and the octopus, shrimp and squid were delightfully crunchy while the fish was firm. The marinade was a little too sweet for my liking and I wished that it had a little more lemon juice but nonetheless, it was a decent start to the meal. This is definitely worth a try!

Chile Relleno de Jaiba @ S$16
Jalapeno chillies stuffed with seasoned crab meat

Next we had some deep-fried Jalapeno chillies stuffed with seasoned crab meat. This dish set the other girls' tongues on fire. I'm the resident Chili Freak (given my affinity for spicy food especially Sichuan cuisine), so I was tasked with finishing the leftovers.

Here's a cross-section of the "innocent" looking croquette of Jalapeno with sweet, seasoned crab meat. The capsaicin in the Jalapeno coated my tongue and lips, creating a warm, burning sensation with the added benefit of redder and poutier lips! Ha ha! Ok, I know I have a slightly sadomasochistic tendency when it comes to chili. This is worth a try for the S&M factor!

If you're a little worried about the spice level, you'll be pleased to know that the heavy cream dip (a little too heavy for my liking) that accompanies the dish helps to alleviate the spice burn (like how Sichuan foodies drink soy bean milk to soothe a spice-burnt tongue).

Tamales Larranzair @ S$12
Southern Mexican delicacy: Steamed corn dough filled with chicken, raisins & mole

Our 3rd starter was Tamales, which arrived wrapped in plantain and corn husks. This method of cooking (wrapping the food in leaves & then cooking them) reminded me of Chinese Rice Dumplings, Vietnamese Nems and South East Asian Otah.

Unwrapping the leaves, a sweet fragrance greeted the nostrils. I have never been a huge fan of Mole, a traditional Mexican sauce made with chocolate and spices. I generally like chocolate and spices (one of my favourite hot chocolate concoctions is with chili) but strangely, the combination never really appealed to me in a mole. Perhaps, its because the sauce is usually a little too grainy and too sweet for my liking.

Chile Poblano Soup @ S$8
Cream of Chile Poblano: A delicacy normally served at Mexican weddings & grand events

Next up was a Chile Poblano Soup that got the other girls worried about the heat factor. Hsian Ming assured us that it was safe for consumption. The chili freak in me was curious so I tried it and told the others that it was delicious and not spicy at all. The soup was like a light Cream of Garden Peas Soup with a hint of chili. I loved it! This is a Must-Try!

Chili & Lime Al Presidente! (front) @ S$16 per glass
& Tamarind Margarita (back)

The next drink I tried was a Chili & Lime Al Presidente! (shaken Margarita available in other flavours: Apple, Ginger, Kiwi & Soursop). It was delicious though the Tamarind Margarita was definitely the more interesting one of the two.

Tacos Doradosde @ S$15 (potato) / S$18 (chicken)
Tacos filled with potatoes/chicken, served with lettuce, tomato, cream, cheese & refried beans

The first of our mains was Tacos, probably one of the most popular Mexican dishes. Tacos Dorados mean Golden Tacos. They are deep-fried tacos that are also known as Flautas (for the flute shape) or Taquitos (meaning: little Taco).

We had the potato version. They were delicious but my favourite tortilla dish is Enchiladas. I resolved to return for an Enchilada fix. Skinny Epicurean and I were thrilled to note that the dish was served with Refried Beans (cooked & mashed beans). The other 2 girls weren't too keen on it so we ate most of the beans. The beans were not as savoury as I would have liked it but were nonetheless smokily fulfilling.

Shrimps Diabla @ S$29
A very spicy dish of shrimps with tomato, chipotle chili & guajillo chili, served with rice
Diabla means Devil

After reading the description, the girls and I braced ourselves for another palate burning experience but were surprised to discover that it was not spicy at all. Gee...did the chef forget to add the chili? The prospect of 2 types of chili in this dish was thrilling for me but I realised later that they were both mild chilis. What an anti-climax! The prawns were firm and fresh but the sauce was (you guessed it) too sweet for my liking. The rice that came with it looked like a bland version of pilaf but was deceptively tasty. I would have had more rice except I was already starting to feel like a stuffed Thanksgiving Turkey.

Beef Filet stuffed with Cuitlacoche @ S$26
Beef filet stuffed with Cuitlacoche Mushrooms, topped with Mexican Oaxaca Cheese Sauce

I was ready to wave the white flag after the shrimps but when the beef arrived, I had to make room for more food. I love beef and mushrooms! The first thing that struck me about this dish was the interestingly named mushroom, Cuitlacoche. Apparently, its a fungus that grows on ears of corn. It is a Mexican delicacy that has been referred to as Mexican Truffle although it is essentially a maize disease that is known as Corn Smut. It's Mexican name, Cuitlacoche is sometimes spelt as Huitlacoche (apparently a Nahuatl name that means "raven's excrement)". Hmm...thankfully, I didn't know what it meant before.

Raven poop aside, this dish was awesome! The Rib-Eye was imported from Brazil, cooked to perfection (check out how red it is inside) and had an amazingly rich and beefy taste. The nutty flavour of the mushrooms and the buttery flavour of the cheese only made the experience so much more divine. I'm wondering if I can down both the beef and enchiladas with refried beans during my next visit. This is definitely a MUST-TRY!

Pumpkin en Tacha @ S$9
Fresh pumpkin slice stewed with piloncillo, cinnamon, cloves, pepper & guava

Dessert was a pumpkin dish made using a secret family recipe. Piloncillo is a Mexican unrefined cane sugar, similar to the palm sugar used in South East Asian cuisine. Though apparently, some vinegar was added to balance the sweetness, it was still a little too sweet for most of us. Folks with a sweet tooth will dig this because the caramel-like smoky quality of the syrup was quite pleasant.

I countered the sweetness of the dessert with a cup of Latte.

Viva Mexico
(part of the Palate Vine Group - Ras the Essence of India, The Tent & Vintage India)
23 Cuppage Road,
Cuppage Terrace,
Singapore 229453
Tel: +65 6235-0440
Email: vivamexico@palatevine.com.sg

PS: Pardon the quality of the pictures taken as the extremely dim lighting posed a major challenge to our cameras.

Penang Char Kway Teow @ Old Airport Road

I like visiting Old Airport Road Hawker Centre because of the variety of street food that is available and its proximity to home. This hawker centre is also home to my favourite Penang-style Fried Kway Teow.

Penang Fried Kway Teow @ S$3 (for this plate)

I love how flavoursome this dish is as the thin strips of kway teow (rice noodles) have been infused with the slightly spicy flavour of the seasoning. The prawns used by the hawker are fresh and the eggs are perfectly seasoned. I also like how the dish is not excessively greasy and has a hint of "wok hei". The Penang Char Kway Teow (Fried Kway Teow) here is a Must-Try!

Unfortunately, the stall is located at the quieter part of the hawker centre and so there is almost always never a queue whenever I'm there. I know many Singaporeans tend to associate queues with quality but this is one of the exceptions.

Penang Delights
Blk 51 Old Airport Rd
#01-149 Old Airport Rd Hawker Centre
Singapore 390051

Chef's Surprise Menu - Mozaic @ Ubud, Bali

Mozaic prides itself as being one of only 2 restaurants in Southeast Asia to have been selected by Traditions & Qualité as one of Les Grandes Tables du Monde (Great Tables of the World). The wine list is awarded year after year by Wine Spectator. With so many accolades, this restaurant has established a reputation in Bali as "The Fine Dining Establishment" to check out.

Reservations are highly recommended. They practise a policy of reconfirming your reservation on the day itself (they'll either call you or you have to call them by 4pm Balinese time to reconfirm your reservation for dinner). If you fail to reconfirm your reservation, your table is given away. I have visited Bali 9 times in the past 8 years and dined at Mozaic 3 times. Prior to this trip, my last visit to Mozaic was in October 2006. They were operating a 2-seating arrangement back then which didn't seem to be the case this time around. February is low season in Bali.

The restaurant is located in Ubud so if I happened to be staying at Seminyak for a short trip, I would usually give Ubud (about an hour and a half's drive away) a miss. The ambience is romantic but still suitable for meals with friends and family. The extremely dim lighting was a major challenge for our cameras and one had to look hard to discern the items on the plate.

Amuse Bouche: Gougère with Truffle Cream

While perusing the menu, the wait staff served us an Amuse Bouche (a bite-sized appetizer served compliments of the Chef that is meant to serve as a palate-pleaser) of Gougère with Truffle Cream. It was delicious! The cheese-flavoured choux pastry (choux pastry is a light pastry that is used to make items like profiteroles, eclairs and beignets) was airily light with a hint of cheese. When bitten into, the divinely fragrant truffle cream burst out of it coating the tongue with a cool but tasty richness. It served as an excellent prelude to the meal and tickled my taste buds with a yearning for more. Nibble & Scribble and I recalled the experience that we had with the Amuse Bouche created by 3-Michelin Star Chef Sergio Herman when he was in Singapore.

Menus (non-Vegetarian)
Priced @ IDR550,000 (abt USD46)++ & IDR750,000 (abt USD63)++
Wine Pairing @ IDR550,000++ & IDR750,000++

The menus are reasonably priced by Singapore standards for a fine dining establishment but do take note though that prices are subject to 21% taxes and service charge.

We decided to go for the Chef's Surprize Menu which promised to serve 6 courses of their newest creations using the finest, rarest and most precious seasonal ingredients. We were given the choice of having the same menu for all 3 of us or to have different menus. Nibble & Scribble and C wanted to try the Wine Pairing option so they opted for the same menu while I opted for a different menu.

Amuse Bouche: Oyster with Seaweed, Ponzu & Sake Dressing

We were served another Amuse Bouche of Fresh Oyster with Seaweed, Ponzu & Sake Dressing. It was a deliciously safe combination of Ponzu (Japanese citrus-based sauce) & Sake (Japanese Rice Wine) seasoning. The meal was starting to look promising despite the warning that our Indonesian friend had given us about lousy food being served at Mozaic in recent months.

Soy Bean Sprout Bread & Walnut and Apricot Bread

We were then served warm bread rolls and salted butter. I prefer unsalted butter so I requested for some, which the service staff swiftly obliged. I loved the Soy Bean Sprout Bread because of its unique flavour. I felt the Walnut & Apricot Bread was delicious in large part because walnuts are one of my (though I confess to having many) favourite ingredients.

Five Pepper Crusted Tuna with Yuzu Cream, Ponzu Jelly & Pear Salad

My Surprize Menu kicked off with a starter of Five-Pepper Crusted Tuna with Yuzu Cream, Ponzu Jelly & Pear Salad. Frankly, I was a little disappointed to see the crusted tuna arriving because pan-seared tuna is a dish that I feel has been done to death (like molten chocolate cake). Nibble & Scribble and C had a starter of Japanese Wagyu Beef Tataki with Cèpes (aka Porcini Mushrooms), Horseradish Jelly & Parsley-Wasabi Coulis which I thought was more interesting. You will have to wait for Nibble & Scribble's entry to read more about the other menu.

Back to my plate of tuna, it was well-executed and the Yuzu Cream added a fragrantly rich dimension. The Ponzu Jelly was very mildly flavoured but I prefer Ponzu in its liquid form and used as a dip for dishes like Aji Tataki because its tartness whets the appetite and enhances the natural sweetness of the fish. Incidentally, Yuzu (a citrus) and Ponzu (a citrus-based sauce) are some of my favourite ingredients in Japanese cuisine.

Pan-Seared Seafood with Milk Jelly, Yoghurt,
Toasted Spices & Curry Leaf Reduction

The meal started going downhill from here. The Pan-Seared Seafood comprised Deep-Fried Soft Shell Crab, Pan-Seared Scallops and Fish. The Soft Shell Crab was crispy on the outside and had a juicy core but the fish and scallops were way-overcooked. The scallops were so rubbery that chewing them felt like a chore. The milk jelly was bland and the curry leaf reduction was bearable as it helped to add moisture to the seafood that had gone dry from overcooking. The toasted spices was a strangely sweet yet slightly spicy mix of dried chilis and probably some Sichuan peppercorns and palm sugar. My dining companions thought it tasted weird too.

Thankfully, the service staff asked us if we wanted to take a little break between courses. We gladly agreed as we need some time to digest and to get over the parts that we didn't like.

Slow Roasted Cinnamon Pork Belly on Ginger &
Apple Purée with Smoked Foie Gras

The 3rd course was a Slow Roasted Cinnamon Pork Belly and Smoked Foie Gras. I love Foie Gras so I ate it first. It was well-prepared with a nicely browned surface that had a smoky flavour and a crispy texture that gave way to a soft and rich core.

When I ate the Slow Roasted Cinnamon Pork Belly, I was instantly reminded of Chinese Tau Yew Bak (Pork Braised with Soy Sauce, Cinnamon, Star Anise, Sugar and Pepper). The flavour was good but the pork was excessively dry and stringy. The apple puree that was a tad too sweet for my taste did little to help the dish and I didn't like the combination though pork is often paired with apple. The apple jelly was quite nice but I was started to get tired of jelly. This is my 3rd dish and I've had jelly in every dish so far.

I hoped the pork skin would fare better as it looked crisp. I was disappointed to discover that not only did the roasted pork skin lack the "crackling" quality that is a mark of skill, it was hard and had a gummy texture. The bits of skin and fat stuck to the teeth! It was in short, awful! The only reason I can think of for this that the excess fat had not been rendered off but was absorbed by the skin during the roasting process resulting in an unpleasantly chewy and sticky mass.

Perhaps, they should spend some time with Ibu Oka (an establishment in Ubud that is famous for Roasted Suckling Pig) or with some Chinese/German chefs who are worth their weight in salt to learn the art of creating a crisp crackling.

Squab with Beetroot & Raspberry Coulis,
Cardamom Jelly & Chocolate Ganache

Just when I thought the worst was over, I was greeted with the "pièce de résistance" of Squab with Beetroot & Raspberry Coulis and Chocolate Ganache.

First of all, I noted that this is my 4th course and the 4th dish to have Jelly in it! Is this a "Surprize Menu" or a "Surprise Me with How Many Variations of Jelly You Can Make Menu"? Though I generally like jelly, this meal was beginning to make me allergic to the mere mention of "Jelly". It didn't help that this jelly was the most pungent of all due to the cardamom that had been used to flavour it. The server had mentioned that there was horseradish in the dish but it tasted more like cardamoms. I like cardamoms in Arabic Qahwa (Arabic Coffee with Green Cardamoms), Masala Chai (Indian Spiced Tea) or in food but cardamom in jelly was not a nice combination.

I didn't like the Chocolate Ganache that accompanied the dish as it was a little too tart for my taste and I didn't like how it went with the squab. I am aware that Charlie Trotter has made a dish with chocolate vinaigrette and smoked squab breast with much success but not having tasted his version, I cannot draw a comparison with the one before me. I can only say that it was not to my liking though to be fair to Mozaic, the squab on its own was succulent and adequately seasoned.

The clash of flavours on my plate was nothing compared to the clash that my 2 friends had. They had Lamb with Apple Jelly, Caramelized Apple, Toasted Spices (yes, the same weirdly sweet combo that I had) and Calvados Sauce which they totally hated.

Potato Purée

The squab was served with a side of Potato Purée. I love potatoes so I ate quite a bit of it.

Cheese Course - Fourme d'Ambert with Walnut & Fruit Pastilla
& Truffle Honey Sauce

I was thrilled when the cheese course arrived. Fourme d'Ambert is one of my favourite types of blue cheese. It went well with the Truffle Honey Sauce and was my favourite course for the evening. The Walnut & Fruit Pastilla was excellent as it was not cloyingly sweet. We were told that the pastilla was prepared by their Dessert Chef, a Balinese lady. We sent our compliments via the professional and ever pleasant service staff.

Chocolate Trio: White Chocolate Pavé, Chocolate Mousse
& Mandarin Chocolate Soufflé with Bitter Chocolate Sorbet

The dessert was excellent but I was already feeling very full. The Chocolate Mousse, Mandarin Chocolate Soufflé and Bitter Chocolate Sorbet were my preferred items on the platter as the White Chocolate Pavé was just a little too sweet for my liking.

The wait staff asked us if we enjoyed our meal and we replied that the cheese and dessert courses were good. They looked concerned and asked if we enjoyed the other courses, we hesitated and admitted that we didn't really enjoy the rest of the meal. They looked really bothered and tried to ask us why, we simply told them that we were just disappointed with the rest of the dishes and that we've had much better elsewhere (which was exactly what we were feeling). They told us that they hoped our next experience would be better but between the 3 of us, none of us wanted to come back to Mozaic for a long, long while. Amongst my 3 visits, the first visit was still the best with the most recent visit being the absolute worst meal I've had in a fine dining restaurant for a long time.

Kudos to the service crew for their professionalism throughout the evening and concern with customer satisfaction. We had noticed a sizeable young Chef (not Chris Salans) swaggering around our dining area throughout most of the evening, checking in with the Caucasian clientele on their experience but left the Asian clients (which were in equal number to the Caucasians) to the care of the able wait staff. We figured that he either wasn't sure if the Asians (who happened to be about 50% of the diners in our area) could speak English or that he was afraid that we wouldn't think that the use of Asian spices was exotic enough to warrant the gushing reviews that he seemed to be enjoying from his Caucasian audience. Gone are the days when one could see Chef Chris Salans at work in the open kitchen and waving to his clientele. The food and dining experience had descended to the deepest levels of mediocrity only to be kept afloat by the well-trained service personnel. If only we had more service staff like that in Singapore.

We moved to the cosy lounge, where a sexy singer was crooning jazz classics, for tea (@ IDR16,000++) and Petits Fours. I have had enough food for the evening so I skipped Petits Fours and sipped on a cup of hot mint tea.

Mozaic used to be the top on my list of recommended restaurants whenever friends ask me about where they should dine in Bali. Unfortunately, my latest dining experience at Mozaic has completely marred my impression of the restaurant and its food. It's a reasonably priced fine dining restaurant in comparison with many others in the region (though according to the Indonesians in Bali, it's one of the most expensive restaurants on the island) but I would rather save the money and pool it towards a much better dining experience elsewhere. If you've never been there, try it for the ambience and the service but keep your expectations low as far as the food is concerned.

Mozaic
Jl. Raya Sanggingan,

Ubud, Gianyar,
Bali 80571
Indonesia
Phone / Fax : +62 361 975768
Email:info@mozaic-bali.com
reservations@mozaic-bali.com
catering@mozaic-bali.com
workshop@mozaic-bali.com
Website. www.mozaic-bali.com

Lo Hei Yu Sheng Lunch @ New Majestic

By sheer coincidence, we arrived at the same time as the Lion Dance Troupe so we got to watch the performance before settling down for lunch at New Majestic Restaurant.

Hmm, I'd never seen the oranges being arranged in a pomelo before as most local lion dance troupes peel some Mandarin Oranges and then arrange the pieces to form a Chinese word, Xi 喜 (signifying happiness). Mum said that the pomelo arrangement is a very traditional Cantonese formation...something about 7 stars and a moon...whatever that means.

It's the Chinese New Year (CNY) season so every table was laid out with extra long chopsticks to use when tossing Yu Sheng and a plate of sweet miniature Mandarin Oranges.

Ikan Parang Yu Sheng (small) @ S$48

It's "Ren Ri"人日 (Everybody's Birthday) so naturally, we kicked off with a plate of Yu Sheng. We went with the traditional version as we prefer the sweetness of Ikan Parang 西刀魚 (Mackerel) to the oiliness of Salmon in this dish. The portion of fish was pretty generous so we got a few slices each. This is a welcome change from a few other places where one would be lucky to get more than a slice of fish. The flour crisps were awesomely light and the dressing was not cloyingly sweet. We finished almost everything but left just a little to signify abundance.

Longevity Peach Buns

We were then served a platter of Steamed Longevity Peach Buns. Initially, I found myself wondering why we were served Longevity Buns when we didn't tell the staff that we were celebrating anyone's birthday. Then I remembered that it was Everyone's Birthday. Oops!

The buns were moulded into the shape of a Peach because the fruit is a symbol of longevity in ancient China and are typically filled with a sweet Lotus Seed paste.

I'm not a huge fan of buns, especially not sweet ones like Lotus Paste or Red Bean Paste buns. However, this bun was different, it had to be eaten by all because of its significance. So I ate mine thanking my lucky stars that it was a little bun. The bun was fluffy and the lotus paste wasn't excessively sweet which made it easier for me to finish the whole bun.

Roasted Pork Belly

Next was a platter of Roasted Pork Belly served with mustard. The waitress portioned it out for us and left the serving platter behind for those who wanted to wipe the mustard off with their cubes of Roasted Pork Belly.

I was halfway through the dish when I remembered that I'd forgotten to take a picture. So here is a picture of the 2 remaining cubes on my plate. I like the Roasted Pork Belly here because its not too fatty or salty and has a nicely crispy crackling. This is a Must-Try!

Lotus Root Soup

We were then served Lotus Root Soup 莲藕汤. This soup is a staple for most Chinese households during CNY because it's name implies abundance year after year. Though this is a soup that can easily be prepared by any home chef, I still found that the soup here had a richness of flavour that surpassed even the best home-made stuff that I've ever had. I think they must have boiled this for far longer than most home chefs would, resulting in a richer soup. If this is available when you visit, do give it a try!

Prawn with Mango Cream Sauce

Next we had the Prawn with Mango Cream Sauce. It was brilliantly executed with the slight tanginess of the mango cutting through the cream and the succulently sweet flesh of the prawn coated with a lightly browned batter. This was an interesting variation to the Lime Cream Sauce version that I've eaten before. Between the 2 flavours, I prefer the Lime Cream Sauce better because the tanginess of the lime is a little sharper in comparison with the mango. This is worth a try.

In a previous post, I mentioned that I wanted to get my Lap Mei Fan 腊味饭 (aka La Wei Fan) fix before CNY is over. I got my fix on this occasion because I will be away for a few days starting tomorrow. This is one of my favourite Cantonese CNY dishes that is unfortunately not available outside of the CNY season.

The above picture is of one of the friendly service staff portioning out our rice.

Waxed Meats served separately from the rice
(from top: Preserved Sausage, Waxed Pork Belly, Liver Sausage & Waxed Duck)

It's essentially rice cooked in a claypot topped with preserved meats like Wind-Dried Sausages 腊肠, Liver Sausages (Yun Cheong) 膶肠, Waxed Pork Belly (Lap Yok) 腊肉 and Waxed Duck 腊鸭. In most Cantonese restaurants, after portioning out all the rice, the staff will take the claypot away to add stock to the burnt crust and boil it for the second course (to create a smoky porridge).

The meats are served separately from the rice so the diners can select the types of meat they prefer. Do note that the waxed duck (my favourite of the lot) is very salty and should be taken sparingly.

The rice is served after drizzling a fragrant dark soy sauce mix and stirring it all up. I loved the firm grains of rice and the smoky, salty flavours of the preserved duck and slightly sweet flavour of the sausage! I laid off the liver sausages because I do not like to eat internal organs except Foie Gras. I didn't like the Waxed Pork Belly because it was too hard (from being dried) for my liking and I found chewing on it to be a chore.

The Smoky Porridge (made from the burnt crust & stock) was served when I was halfway through my bowl of rice (I'm a slow-eater) and blanched Kailan (Chinese Kale). Pardon the partially eaten bowl of rice but the pic above shows what one would expect to be served when ordering this dish (though some time needs to be given for the smoky porridge to be made). I dunked a few slices of Waxed Duck into the Smoky Porridge to add flavour.

The verdict? Mum and I felt that the claypot rice served at Lei Garden has a smokier flavour than the one served here but New Majestic was the clear winner for the second course of Smoky Porridge. I think its because they probably used Superior Stock for the smoky porridge versus the simpler stock (Chicken Stock perhaps) that was used at Lei Garden.

I think this is Comfort Food and is a Must-Try when dining out during the CNY season in a Cantonese restaurant.

Hot Almond Cream in Young Coconut with Papaya

I had the Hot Almond Cream in Young Coconut for dessert. Almond Cream is one of my favourite Chinese Desserts because it is fragrant and if done well, should not be too sweet, starchy or lumpy. The Hot Almond Cream here was excellent as it was cooked with coconut juice with the bits of papaya and the young coconut flesh adding hints of sweetness to the smooth and lightly creamy dessert. This is a Must-Try!

Nian Gao 年糕

Finally, we were served some Glutinous Rice Cake called "Nian Gao" 年糕. This is traditionally eaten during CNY because its name seems to refer to a Chinese phrase "Nian Nian Gao Sheng" 年年高升 which means "to ascend to greater heights year after year".

I've always had battered and pan-fried Nian Gao. This is the first time that I was served a Nian Gao that is not only not deep-fried but also comes in 2 tones (perhaps combining the white nian gao used to make Koi-shaped cakes with the more commonly available brown nian gao). It was a very interesting variation as it had been coated with dessicated young coconut strips that was at once reminiscent of the Thai dessicated young coconut strips snack that I used to buy from Bangkok. This is definitely a Must-Try just for the experience and for good fortune!

We were all stuffed by the time lunch was over. I was glad to have warm cups of Osthmanthus & Poh Lei Tea to help wash everything down.

New Majestic Restaurant
31-37 Bukit Pasoh Road
New Majestic Hotel
Singapore 089845
Telephone: +65 6511-4718

Operating Hours:
Daily: 11.45 am - 3.00pm (last order 2.30pm) & 6.30 pm - 11pm (last order 10.30pm)

Jing (sister restaurant)
#01-02/03 One Fullerton
1 Fullerton Road
Singapore 049213
Telephone: +65 6224-0088

Operating Hours:
Daily: 11.45 am - 3.00pm (last order 2.30pm) & 6.30 pm - 11pm (last order 10.30pm)

PS: The lunch bill came up to about S$45-50 per head.

Recession Friendly Yu Sheng - Zhen Jie @ Chinatown

If you're planning to have a Lo Hei Yu Sheng party at home but are worried about the cost of catering for all your guests, you can consider buying takeaway from Zhen Jie. This stall is located in Chinatown Complex Food Centre. The packaging is nothing to shout about but you can always dish the ingredients out into your own platters.

The dressing is not excessively sweet, the fish (ikan parang 西刀魚) is very fresh, the vegetable strips are crunchy but the flour crisps tasted like they had been stored for just a little too long (the oil had a slightly rancid touch). Nonetheless, the flour crisps were reasonably palatable. This is the best hawker Yu Sheng I've had in the last few years. This is a Must-Try!

Ikan Parang Yu Sheng @ S$16 & S$24
Salmon Yu Sheng @ S$22 & (sorry can't see how much the bigger portion is...a lady blocked my shot)

Zhen Jie's Yu Sheng
Chinatown Complex Food Centre
335 Smith Street,
#02-172 Chinatown Complex
Singapore 050335

CNY - How to Lo Hei Yu Sheng 捞起魚生

Happy Lunar New Year and Happy Birthday to all Chinese readers!

Today (1 Feb 09) is the 7th day of the Lunar New Year and is known as Renri (人日, literally Human Day). It is usually on this day, that the tossing of the prosperity salad (Lo-Hei Yu Sheng 捞起魚生) is particularly significant (especially for the Cantonese).

It is in the spirit of CNY that I am rehashing parts of an entry that I posted last year.

I find the prepping of the salad at any major Chinese restaurant particularly fascinating. Why? It's because they have an auspicious Chinese saying to recite at almost every step of the way. It became a challenge over the past few years for me to learn how to say the "auspicious sayings" at family gatherings. As my parents & brothers can't speak Mandarin to save their lives, I have been designated the "Chinese Scholar" though my command of the language is at best, mediocre. Friends of mine reading this entry must have fallen off their chairs but not before typing "ROTFLMAO". I suppose the only explanation for this is "In the land of the blind, the one-eyed man is king." :P

Here's some information that I found while researching on Yusheng 魚生 (with minor changes).
------------------------------------

History of Renri (from Wikipedia):

Renri (人日, literally Human Day) refers specially to the 7th day of zhengyue(正月, the first month in the Chinese calendar). According to Chinese customs, renri was the day of creation of human beings. It is celebrated not only in China, but also other regions influenced by Chinese culture. In Chinese myths, nüwa (女媧) is the godness who created the world. She created the animals on different days, and human beings on the seventh day after the creation of the world.

History of Yusheng (from Wikipedia):

Fishermen along the coast of Guangzhou traditionally celebrated Renri, the seventh day of the Chinese New Year, by feasting on their catches. In Malaya's colonial past, migrants imported this tradition; porridge stalls sold a raw fish dish which is believed to have originated in Jiangmen, Guangdong province that consisted of fish, turnip and carrot strips, which was served with condiments of oil, vinegar and sugar that were mixed in by customers.

Modern-Day Yusheng (from NLB's Infopedia):

Today's colourful version of Yusheng and the practice of eating it on the seventh day of Chinese New Year appears to be unique to Malaysia and Singapore. Four local chefs are credited for developing Yusheng as we know it today. They named the dish "Lucky Raw Fish" and popularised it as a New Year delicacy. The chefs are Lau Yeok Pui and Tham Yui Kai, master chefs at Lai Wah Restaurant along Jalan Besar, and their good friends Sin Leong and Hooi Kok Wai. They had previously been colleagues at the Cathay Restaurant at Cathay Building.

Ingredients

Arranged on a large serving plate, the colourful array of ingredients include raw fish which is traditionally ikan parang 西刀魚 or "mackerel", shredded green and white radish drained of liquid, shredded carrots adding a bright orange tinge to the dish, pickled ginger, crushed nuts and pomelo. The ingredients are topped with various condiments including deep-fried flour crisps, crushed peanuts, sesame seeds, cinnamon, pepper and other spices. All at the table would then jointly toss the salad with a generous portion of plum sauce and cooking oil to add sweetness and taste.

Rituals and Meanings

Yusheng plays on the homonyms where "yu" 魚 means "fish" but enunciated appropriately, it also means 馀 "abundance"; and "sheng" 生 means literally "raw" but enunciated appropriately, it means "life". Thus Yusheng implies "abundance of wealth and long life". In Cantonese it is known as "lo sheng" with "lo" 捞 also meaning "tossing up good fortune". The tossing action is called "Lo Hei", which means to "rise" (起 "hei"), again a reference to a thriving business and thus its popularity with businessmen during the New Year.

Step 1: All at the table offer New Year greetings.
Words: 恭喜发财 "Gong Xi Fa Cai" meaning "Congratulations for your wealth" or 万事如意 "Wan shi ru yi" meaning "May all your wishes be fulfilled".

Step 2: Fish, symbolising abundance or excess through the year, is added.
Words: Nian nian you yu 年年有馀 and You yu you sheng.

Step 3: The pomelo is added over the fish, adding both luck and auspicious value.
Words: 大吉大利 Da ji da li.

Step 4: Pepper & Cinnamon Powder is then dashed over the ingredients in the hope of attracting more money and valuables.
Words: 招财进宝 Zhao cai jin bao.

Step 5: Then oil is poured out, circling the ingredients to increase all profits 10,000 times and encouraging money to flow in from all directions
Words: Yi ben wan li and 财原广进 Cai yuan guang jin.

Step 6: Carrots are added to the fish indicating blessings of good luck.
Words: Hong yun dang tou.

Step 7: Then the shredded green radish is placed on the fish symbolising eternal youth.
Words: Qing chun chang zhu.

Step 8: After which the shredded white radish is added - prosperity in business and promotion at work.
Words: Feng sheng shui qi and 步步高升 Bu bu gao sheng.

Step 9: Chopped Peanut bits are dusted on the dish symbolising a household filled with gold and silver. As an icon of longevity, peanuts also symbolise eternal youth.
Words: 金银满屋 Jin yin man wu.

Step 10: Sesame seeds quickly follow symbolising a flourishing business.
Words: 生意兴隆 Sheng yi xing long.

Step 11: Deep-fried flour crisps in the shape of golden pillows is then added with wishes that literally the whole floor would be filled with gold.
Words: Pian di huang jin.

Step 12: All toss the salad an auspicious 7 times with loud shouts of "lo hei" 捞起 and other auspicious New Year wishes.
Words: Lo hei 捞起 which is Cantonese for "tossing luck".

The ingredients are mixed by pushing them toward the centre, an encouragement to push on the good luck of all at the table. If you can't finish the salad, don't worry, as usually a small amount is left behind to signify abundance.

Hope you'll have fun tossing the salad! :)