#Iberico Pork Fried Beancurd | Explore Tumblr Posts and Blogs

buffetlicious · 2 months

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Saw the advertisement on television promoting the bundle deal of three dishes by Tun Xiang Hokkien Delights (豚香福建馆). Thought that it was a good deal plus the fact I have not been to the place yet. Dragged mum along to Northpoint City mall on a hot weekend afternoon since I couldn't possibly finish the set meal alone.

Upon seated, the wait staff informed us that you can scan the QR code on the table to access the digital menu plus order. Placed ordered for the Bundled Deal (S$28.80++) consisting of the Signature Hokkien Mee, Iberico Pork Fried Beancurd and White Pepper Collagen Pig Stomach Soup.

The Signature Hokkien Mee (招牌黑猪福建面) came with a mixture of yellow noodles and bee hoon (rice vermicelli) served over banana leaf. At a glance, one can spot prawns, squids, matchstick sized pork and plenty of deep-fried pork lards soaked in the gravy. While the overall taste is decent, the flavour profile of the prawn is not pronounced enough like they didn’t use enough prawn heads and shells to render out the prawn oil.

Both of us enjoyed the Iberico Pork Fried Beancurd (酥炸黑猪酿卜) a lot. The minced pork is well seasoned and stuffed into fried bean curd puffs before going into hot oil. The puff outside is crispy while the meat is juicy. Remember to dip the whole thing into the sweet thick sauce for the complete package before devouring it.

Was reminded that the White Pepper Collagen Pig Stomach Soup (胶原胡椒猪肚汤) is hot when it was served. It came with thinly sliced Iberico pork, tripe, fish maw and garnished with coriander and chilli. Taking a sip of the soup, I can detect the stickiness of the collagen on the lips and the spiciness of peppercorns though I would have enjoyed a stronger peppery taste. Both the tripe and pork were tender enough but the fish maw needs a longer cooking time to get to the softer texture I preferred.

While I enjoyed the meal, mum is a lot harder to please. She claims that the noodles look like last night leftover and other than the fried bean curd, I don’t think she like the other two dishes.

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foodgemsg · 5 years

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https://ift.tt/2U520I6 Read on our visit to Baba Chews | Asian-Inspired Cuisine Elevate to Another Level That Please Your Eyes And Tummy by FoodGem

Media Tasting at Baba Chews

Situated in Katong and also in the heart Singapore’s first Heritage Town, Baba Chews does not constrain the feasting experience to simply Asian-propelled cooking. Executive Chef Alvin Leong is constantly innovating and adding fun factors into his food twist with a familiar touch. Devour a luscious choice of Western classics. In the new culinary menu, you get to enjoy the best of both worlds, Asian flavours with western gastronomy. Think of Otah Yu Tiao, Peranakan Pulled Pork Burger, Chicken Rendang Lasagne, Laksa Salmon, X.O. Pork Belly Char Siew Rice Bowl and many more! The new culinary menu embraces all the best parts of the Singapore staple.

A satisfying salad needs more than just greens. This quinoa salad is a mix of colours, crunch and ingredients including feta cheese crumble, cucumber, beetroot, pomegranate, avocado, sunflower seeds, almond flakes, micro cress in refreshing lemon dressing. Simple and refreshing quinoa salad is perfect for the hot weather in Singapore.

Quinoa salad at S$17.

When we see fragrance Hainanese ‘oil’ rice, we think of chicken rice! Here, we have thinly sliced luscious tender homemade pork belly char siew topped with sunny side up egg and premium X.O. sauce that imparts an incredible burst of flavour to the bowl.

X.O. Pork Belly Char Siew Rice Bowl at S$19.

Thick slabs of chunks of homemade otah all sandwiched between two giant charcoal dough fritter smeared with sambal sabayon sauce. The otah paste was soft and not very spicy while the charcoal yu tiao still remained crispy over time.

Otah Yu Tiao at S$12.

The light laksa sauce gave a lot of flavour with a hint of heat that makes this simple salmon unique. Salmon was firm to the bite in the thick slice with crispy skin. Perfect the laksa experience with crispy beancurd puff!

Laksa Salmon at S$26.

The smooth tagliatelle fully marries to Singapore’s Signature chilli crab sauce topped with crunchy tempura soft shell crab, sous vide egg and fragrance from the fresh cilantro.

Chilli Crab Tagliatelle at S$20.

Chicken rendang or lasagne? You can now visualise two flavours in one! Think of Peranakan twist with minced chicken rendang in a sticky sweet, savoury and thick gravy of aromatic spices. Rest assured, it’s not so spicy! The baked cheese quickly add savoury depth to the chicken rendang lasagne.

Chicken Rendang Lasagne at S$18.

Peranakan pulled pork burger is filling up with loads of pulled Iberico pork and topped with caramelised onions, cucumber, tomato, giving an extra crunch. Iberico pork is nicely flavoured in pongteh style. Pongteh is one of the most famous Nyonya dishes in a Peranakan household, braised in fermented soybean sauce. This burger dish also comes with a side of crispy fries and chilli sauce.

Peranakan Pulled Pork Burger at S$20.

The homemade barbecue sauce is tasty and great for fall off the bone decently tender pork ribs! This dish is also served with fries and coleslaw.

Barbecued US Pork Ribs at S$30.

Instead of the thick green jelly, we see thin and slurping good homemade pandan jello in Baba’s Chendol. It is also served with red bean mousse, gula melaka, popcorn, fresh coconut milk, gula melaka syrup and shaved ice. What?! Did I see popcorn? The popcorns are popped in-house and adds a nice crunch instead of the usual sweet corn. The gula melaka syrup is so good and we can’t help but ask Chef Alvin the secret behind this. It is a blend of gula melaka syrup from two countries, one of which is from Melaka.

Baba’s Chendol at S$10.

Being a durian lover, my eyes stick to Kueh Durian. The unconventional kueh dadar with homemade smooth durian mousse and shredded coconut cooked in gula melaka wrapped in soft pandan crepes. And finally topped with a scoop of homemade gula melaka ice cream. Kueh durian makes a delightful balance of sweet and savoury dessert to end off any meal!

Kueh durian at S$15.

Some of the hot dishes like Chilli Crab Tagliatelle, Laksa Salmon and Otah Yu Tiao bring a little heat but not the pain for foodies who love hot sauce but not heat. Prices are reasonable with a decent portion. Both desserts were decently sweet, not overly sweet.

*Service charge(10%) and GST(7%) applicable.

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Budget Per Pax

S$20-S$35

How to go Baba Chews

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Operating Hours

Sunday to Thursday 6:30AM to 11PM

Friday & Saturday 6:30AM to 12AM Midnight

Address and Contact

86 E Coast Rd, Katong Square, Singapore 428788

Contact: +65 6723 2025

Email: [email protected]

Reservation allowed.

Travel and Parking

Parking available Katong Square.

Travel via public transport.

From Bugis Mrt Station (East-West Line)

Exit B; Walk 197 m to the bus stop at Landmark Village Hotel, Ophir Road. Board Bus 48 at Landmark Village Hotel (01559), Ophir Road. Alight at Opposite Parkway Parade, Marine Parade Road, 4 stops later. Walk 267 m to Katong Square.

The post Baba Chews | Asian-Inspired Cuisine Elevate to Another Level That Please Your Eyes And Tummy appeared first on foodgem: Food & Travel.

#Baba Chews | Asian-Inspired Cuisine Elevate to Another Level That Please Your Eyes And Tummy #Food #Fo

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