Sichuan Dou Hua- Colours of the Sea

There's nowhere else i'd head to for a good Sichuan meals but Si Chuan Dou Hua Restaurants and they've introduced a variety of seafood dishes "Colours of the Sea" which is available till 12 Jan 2020 at their three outlets. TOP of UOB Plaza and PARKROYAL on Beach Road are offering special a la carte and set menus, while PARKROYAL on Kitchener Road serves a buffet. 

Did you know that Si Chuan Dou Hua Restaurant is pufferfish on its menu? Their fish is imported directly from Japan. Check out these cute Steamed pufferfish dumpling which is exclusively available at TOP of UOB Plaza, where you can also enjoy the rest of their delectable dimsum bites. Expect a refreshing sweetness in this dumpling.

Another must try is the Sliced pufferfish with fresh chili and sesame (right). I love the blend of spices and the sesame fragrance in this one.  

There's no such thing as regular seafood dishes at Si Chuan Dou Hua as we were wowed by the interesting combinations of flavors. In the seafood combination platter, what stood out was a crispy soft shell crab with Osmanthus sauce that all of us could not stop nibbling on due to the lingering floral taste. The salted egg fish skin was irresistible as well.

Kai Duck by Kai Garden

Kai Garden is one of my go to Chinese restaurants for dim sum and their very well priced and gorgeous Peking Duck! And guess what! Kai Garden has opened a new restaurant Kai Duck that focuses on innovative dishes made with their Cantonese-style Peking duck.

Their new outlet at Ngee Ann City is a modern casual restaurant that caters to smaller groups of diners. Yes, one can enjoy some glorious bird dishes even if one were alone. Oh the beauty of it! Unlike the traditional Peking style of baking the duck with fire, the duck skin used at Kai Duck is prepared by using the Cantonese method of drizzling the duck with oil after baking, to enhance the aroma and juiciness of the skin. 

We started with the Chilled Mini Tomatoes topped with Japanese Sesame Sauce ($10.80) which uses fresh Japanese cherry tomatoes marinated in a tart plum sauce, and is served with handmade squares of plum jelly. This refreshing appetizer complements the rich flavors of the other dishes. Save some for in between dishes! The plum marinade is exactly like the sauce that accompanies most roast ducks. 

One of the signatures at Kai Duck is the Peking Duck Salad Hand Roll ($4.80 ea). Think of it as a fried spring roll filled with juicy slices of Peking Duck, cucumber and lettuce, seasoned with Japanese sesame sauce and seaweed.

Day to Night at The English House by MPW

Sans the millenials, do you guys remember the start of the cafe wave in Singapore and how brunch was all about English Breakfasts and Eggs Benedict before it's about Smashed Avo on Toast or Soufflé pancakes? As i cut into my Instagram-perfect Eggs Benedict at The English House by Marco Pierre White and that sunset orange trickled down those pearly whites, i was reminded how the Eggs Benedict will always be an oldie but goodie. Is this what old people do? Reminisce? 

Anyhow, The English House is now serving traditional English breakfast items daily (except for Mondays) in their gorgeous colonial house. Daytime is the best time to get a good look inside the restored conservation building filled with quirky English curios and pop art, and also a touch of local kopitiam/old medical hall furniture. 

Breakfast starts with a basket of complimentary freshly baked sourdough with French butter and your choice of coffee, tea or juice. Proper yes sire.

Since i got you thinking about the Eggs Benedict ($20), here it is, the perfectly round eggs with a curtain of bright and lemony, rich and smooth hollandaise. Trust me when i say this is one of the best Egg Benedict out there currently. Of course the English got it right. The round Japanese egg sits on top of some juicy shredded Wiltshire ham, which provides a lovely saltiness to the dish. As the yolk explodes, the viscous liquid is soaked up by the pillowy muffin. DAYUMS. This reminded me why Eggs Benny is an evergreen brunch dish.