Sushi-Go 2nd Outlet at AMK Hub dishes out $1 Sushi Promo w ‘Emoji’ Robot Servers

Sushi-Go 2nd Outlet at AMH Hub dishes out  Sushi Promo w ‘Emoji’ Robot Servers
By Alex
Sushi-Go has finally arrive to North-east, in the buzzing AMK Hub. This time fitted in futuristic theme décor with a network of mini robots delivering freshly-made sushi to diners upon order. These ‘Go-Bots’ will serve with emoji-like expressions so that you won’t be fretting why the servers doesn’t serve you with emotion.

Consistency is key. Even before you are seated you will be greeted warmly with the hospitable robot “Irasshaimase!” before leading you to your designated seats – 1 of the 118 seats available there.

Its signature menu of over 150 varieties of sushi, hot items and desserts will be made fresh upon order from the restaurant’s mobile ordering system and delivered straight to your table via Go-Bots.

What I particularly like is the variety, hygiene, efficiency and price point, with sushi offerings starting from $1.80. Even for premium items like ikura gunkan and sashimi are priced as enticing at below $6. Very wallet friendly.

Of course, why would you visit a sushi restaurant if the restaurant doesn’t serve quality food. Sushi-Go does have a number of good contenders here. You won’t go wrong with the crowd pleasers such as the Lobster Salad-Go, Go-Tsumami Salmon Sushi and the Ikura Gunkan.

For me, I really like the Salmon Dragon Roll and the Aburi Shoyu Butter Hotate Sushi. The latter comes with a big, flame-seared juicy hotate scallop with a dash of terikyaki sauce and slick of butter slathered on top the gem. Very worth the $2.80 and it’s a party in the mouth.

Promotion – Two-day Launch Specials
Come 30 – 31 July, Sushi-Go will be having a $1 Sushi Unlimited all-day promo valid on the 30 nigiri items (U.P. $180 – $3) – while stocks last!

Sushi-Go at AMK Hub
Address: #04-02 AMK Hub, 53 Ang Mo Kio Ave 3, S569933
Operating hours: Mon – Fri, 11.30am – 10pm
Sat, Sun & PH, 11am – 10pm

Orchard Live Seafood Serves Tasty Fresh Teochew-Style Seafood from the North

Orchard Live Seafood Serves Tasty Fresh Teochew-Style Seafood from the North
By Alex
Who would have knew that somewhere up North hosts a Chinese restaurant that serves fresh, quality seafood? Orchard Live Seafood in HomeTeamNS Khatib prepares its live catch in a signature Teochew style, all at unbelievably affordable prices.
The restaurant promises the most prized catch right out of the tanks with each and every dish, being one of the major direct importers of lobsters in Singapore.

True to their words, once you enter the restaurant and turn a corner you will see all the different crustaceans inside a wall of tanks, for your pickings!

Seafood sets the pace at Orchid Live Seafood but its main bestseller is its Live Lobster Porridge (starts from $72). We have the Live Southern Australian Lobster (seasonal price). The broth, which is simmered over low-heat for no less than 4 hours, gives a creamy sweetness for a bowl of immense comfort and flavour.
The newly-launched Lobster Salad ($158 fr 4-6 pax) is a refreshing kick-starter, although a tad expensive for me as an appetizer. Filled with a generous mixture of meaty lobsters’ chunks, cantaloupe and celery, the dish is topped with uni before serving.

Named after the founder of the restaurant Chef Steven Chua, the deep fried Signature Steven Chicken ($16 for 8pcs, $24 for 12 pcs, $30 for 16pcs), is signaturely good and simple. The coating of marmite and honey sauce marinade is enough to make the chicken parts umami.

Other sides like the Garlic Steamed Bamboo Clams ($16.80/ piece), Seasoned Fried Baby Squid with Sweet and Spicy Thai Sauce ($23) and Seasoned Fired Baby Squid ($23) is good and you can taste the oceanic freshness. Though pricing wise is still a tad luxurious for me.

Nevertheless, my personal favourite would definitely be the Salt Baked Yellow Roe Crab ($120 for 2 pieces). Filled with sweet roe, the mud crab is extremely flavourful (some might find salty) and simply delicious.

From 25 June till 25 July, enjoy the following promotions when you dine in:
– 1 for 1 Southern Australian Lobsters (UP $288)
– 1 for 1 Garlic Steamed Bamboo Clams (UP $16.80)
– 20% off Braised New Zealand Black Gold Abalone (UP $25)

Orchard Live Seafood
2 Yishun Walk #03-01, S767944
Telephone: 6756 0311
Operating hours: 11am – 2.30pm, 5pm – 10pm
Nearest MRT: Khatib

Get Inclusive with New Dishes Inspired by Diverse Races @ White Restaurant

Get Inclusive with New Dishes Inspired by Diverse Races @ White Restaurant
By Alex
Here’s a new menu that could leave you some food for thought.
Inspired by the diversity of his neighbours and friends at his own HDB home, founder Uncle Tay King Huak of the White Restaurant inspired the team to create a series of new dishes based on their respective cultures’ signature recipes to celebrate the upcoming National Day. What’s pertinent is this is the first time the restaurant premiering dishes outside of its signature White Beehoon.

In the spirit of Singapore, get ready to feast on the new festive items which includes –

  • Fresh Prawn in Chili Crab – very fresh, juicy big prawn, drenched in succulent chili crab sauce
  • Chicken Tikka Masala – explosively spicy, yet savoury enough to make me keep eating
  • Deep Fried Mackerel with Tumeric – added fried crispy shredded codfish skin gives an additional crunch
  • Cauliflower Cheese Bake –  although to me its somewhat lacking in flavour as compared to the other dishes, its colourful to look and your body will thank you for it

And of course, the king of flavours, the Mala White Beehoon is back by popular demand. First served in 2019 for a limited time only, the fiery spiciness from the Sichuan peppercorn is very spicy but shiok for me. For those who wants savoury carb that gives a mouth-numbing kick, this is definitely a dish for you.


Sets for Sharing
From 15 July – 31 August 2021, get a taste of all the above in specialty sets made for sharing. The National Day 2-3 pax set serves the Fresh Prawn in Chili Crab Sauce, Chicken Tikka Masala and Deep-Fried Mackerel with Tumeric with up to 3 portions of butterfly pea rice for only $52.

For bigger groups, the National Day 4-5 pax set includes Fresh Prawn in Chili Crab Sauce, Chicken Tikka Masala, Cauliflower Cheese Bake and Deep-Fried Mackerel with Tumeric with up to 5 portions of butterfly pea rice for $108.


White Restaurant @ Suntec City
3 Temasek Boulevard, Suntec City, Fountain Court, #B1-131, S038983
Open Daily: 11am – 9.30pm (last order)
Online Ordering:

Lo Hei in Charming Festive Domes @ Capitol Singapore

Lo Hei in Charming Festive Domes @ Capitol Singapore
By Alex
If you are looking for an unforgettable lo-hei experience this CNY, you can consider doing it in a Dome just outside the atrium of The Capitol Kempinski Hotel. Yes it’s an outdoor picnic in ultra-lux and comfort.

These air-conditioned bubble domes provide a safe and intimate space for friends and families alike, while serving as the perfect backdrop for photos. To get these domes, simply order any prosperity Yu Sheng set from either The Capitol Kempinski Hotel Singapore, Famouse Treasure or HolyCreab via to enjoy Lohei @ The Domes in an intimate setup for two hours for free with your family and friends.

Also, with good experience good food must not be forsaken. Pick a wide selection of Lunar New Year dishes and goodies, from traditional Chinese set meals at 15 Stamford by Alvin Leung at The Capitol Kempinski Hotel Singapore, Famous Treasure and HolyCrab to exquisite German-Chinese and Italian-Chinese fusion set menus from Frieda Restaurant and La Scala Ristorante respectively. We have sampled the Bak Kwa Frittata from La Scala Ristorante, Chicken Cheese Sausage Hot Dog Roll from Broadway American Diner, and Pork Belly from Frieda Restaurant. They are simply amazing and so easy to popped into mouth.

For dessert, this Mandarin Orange Choux (an orange Blossom Cream) from Berthold Delikatessen is creamy with a sweet tangy explosion, absolutely a delight.

Festive Promotions Enjoy a 10% discount at restaurants managed by The Capitol Kempinski Hotel Singapore. The promotion is valid from 22 Jan to 26 Feb 2021.

Capitol Singapore, Outdoor Plaza

Date & Time: 22 Jan – 26 Feb 2021, 12pm – 10pm

Simply order a Yu Sheng set from either The Capitol Kempinski Hotel Singapore, Famous Treasure or HolyCrab and lohei @ The Domes in an intimate setup for 2 hours with family and friends


Lohei @ The Capitol Singapore

Capitol Singapore, Outdoor Plaza

Date & Time: 22 Jan – 26 Feb 2021, 12pm – 10pm

Simply order a Yu Sheng set from either The Capitol Kempinski Hotel Singapore, Famous Treasure or HolyCrab and lohei @ The Domes in an intimate setup for 2 hours with family and friends


Tsuta Unveils Its Biggest Menu Revamp Yet

Author: Alexius Chua

If you are fans of Tsuta, you should pay attention.
The world’s first Michelin-starred ramen unveiled its biggest menu revamp with 80% new items. It premieres Tsuta’s first Crab Soba, R.H.C.P Mazesoba plus new sides to boot.
The star of the menu – Crab Soba with Premium Char Siu and Crab Shell ($23.80) is pleasing to the eye and satisfy our stomachs. The Japanese snow crab has been lightly seasoned and torched flame, imparting the chunks of snowy white meat a fresh, flavourful oceanic taste. There’s also tender Iberico pork belly and Kurobuta pork loin, all layered on top of the umami-filled broth for the picking. It’s pure land and sea delight.


The R.H.C.P Mazesoba ($11.80) is one of Chef Yuki’s new dishes and a tribute to his favourite band – Red Hot Chili Peppers. It takes on Japanese favourite, hamburg but made with mazesoba where al-dente thick chewy noodles, drenched in house-made tomato sauce, are served with minced beef and house-made cheese sauce. While it tastes more like a tomato-based spaghetti than a burger to us, its still quite an interesting dish with robust flavours.


For long-time fans of their soba don’t fret yet, Tsuta has reintroduced the old classics – the Shoyu and Shio Soba. The Shoyu Soba with Char Siu ($16) is further enhanced with addition of a piquant balsamic black truffle sauce, giving it a full-bodied yet delicate taste. While existing menu are overhauled, Chef Yuki Onishi’s commitment that every bowl of ramen is served with 0 MSG and no artificial flavourings remain unchanged.


Chef Yuki also made a personal rendition on all-time favourite classic Chinese dishes with the likes of Soboro Meshi ($6) or mala lu rou fan, and Teriyaki Chicken Bao (1 piece at $2.80 or 3 pieces at $6.80). These kong bak pau slider is so easy to bite into, the juicy teriyaki chicken thigh meat is so tender and flavourful, sandwiched in a soft and fluffy bun. It can just be a meal by itself.


Tsuta Instagram Story Filter Contest
Stand a chance to win a $50 voucher from 29 October till 15 November! Use Tsuta’s filters and tag @tsutasingapore to submit your most creative entries. 5 winners will be selected at the end of the contest.

Tsuta @ Funan Mall
109 North Bridge Road, #01-04, Singapore 179105
Operating Hours: Daily, 11am to 9pm (last order 8.30pm)
Facebook and Instagram: @TsutaSingapore

Authentic Peranakan Cuisine by Chef Philip Chia @ The Real Peranakan

Author: Alexius Chua

The Real Peranakan, which opened two outlets on July and August 2020 at Hillcrest and Kim Yam, is likely to attract families longing for this nostalgic taste of Straits Chinese cuisine. Especially those who grew up eating Peranakan dishes and longing for some authentic taste, they will be tastefully persuaded by the culinary of Celebrity Chef Philip Chia – a true blue Peranakan and an indisputable authority on Peranakan Cuisine – who has brought traditional favourites and long-lost recipes back to the table.

The Real Peranakan

The soul-nourishing Hee Peow Soup ($16.80), which consists of fish maw, collagen-rich broth filled with handmade prawn ball, pork ball and fish ball using Chef Philip’s grandma’s age-old recipe. It needs 6 hours of preparation and simmering, so remember to pre-order 3 days in advance to snag this homely, belly-warming soup.

The Real Peranakan

Next dish is the Ayam Buah Keluak ($19.80). For those who don’t take Buah Keluak nut, this might not be appealing to you, but for me the bitter sweetness and creamy earthiness tastes truly unique and special, like eating dark chocolate. It’s an ingredient you shouldn’t cook by yourself because its said to contain hydrogen cyanide that is deadly if not treated properly.

The Real Peranakan

The Sambal Udang Belimbing (seasonal) ($26.80) is my favourite in this menu. Featuring the star fruit ‘Belimbing’ that is used to grow in abundance, its tarty and refreshing flavour complents perfectly with the rich lemak taste of coconut milk and with Chef Philip secret recipe. The prawns are very fresh and comes with a bite too.

The Real Peranakan

The Babi Pong The ($22) is an old recipe passed down 5 gens and which requires 3-4 hours of labour in the kitchen. What resulted is a flavourful melt-in-the-mouth pork slices with added spiciness from the green chili.

The Real Peranakan

For dessert we have a platter of homely kuehs, which is colourful for the eyes and delightful in stomach. It’s a sticky sweet ending to the gastronomic journey, and here’s 1 sweet promotion for you.

Official Opening Special: Get 1 Free Man Course with any Purchase of 4 Main Courses
• Promotion is from 21 Oct to 20 Nov 2020, while stock last
• Available for dine in only, not takeaways allowed
• Availale from 11.30am – 9.30pm (last order0
• Not redeemable with any other discounts or promotions
• Not applicable for breakfast items
• No splitting of bill is allowed
• Not valid on eve of public holidays and public holidays

The Real Peranakan

The Real Peranakan
73 Hillcrest Road, Singapore 288945
Operating hours: Tue-Sun, 7.30am – 10pm (last order 9.30pm)
Facebook: @TheRealPeranakan
Instagram: @TheRealPeranakan

Exquisite Traditional Indian Cuisine @ Tandoor, Holiday Inn Orchard City Centre

Author: Alexius Chua

If you are in the mood for something fancy and Northern Indian, head to Tandoor, a restaurant synonymous with authentic traditional Indian cuisine at Holiday Inn Singapore Orchard City Centre. The premise is beautifully decorated with a contemporary vibe, right at the very end a floor-to-ceiling see-through kitchen window so you can see the chef prepare your food.

We had the non-vegetarian set menu, which is all beautifully presented and taste as appealing as it looks, worthy of the Singapore’s most awarded Indian restaurant namesake. This only gives me wonder how the vegetarian set menu looks like, only if I have two stomachs!

The first dish is the Masala Crab Cake. Every bit of the spiced crab meat is a delight especially when you hit that duck foie grass and mango confit. This dish balanced the savoury and sweetness well with the pairing of pear, rhubarb chutney and warm toasted brioche.


Next up the soup dish. Makai Ka Shorba, which is sweet corn velouté served with masala potato gnocchi. As a sweet corn lover, I like that the inventive Chef Bobby Krishnan turned up the richness of the soup which at the same time cleanse the palate for the next course.


Our main course is the visually arresting Sea Perch Pakora. The deep-fried cumin flavoured Sea Perch fish, while looked deceptively dry, is so soft and full of flavour attributed much to its Ibeko caviar batter. Tagged along with prized ingredients such as Jerusalem artichokes, avocado and a dash of scallion dressing, this could very well be the most satisfying fish dish I had and a HPB approved one.


The fall-of-the-bone Australian Lamb Shank is so artfully tender and almost melt in the mouth. Coupled with a Cherry Vine Tomato resting on a bed of cassoulet on the other side of the braised sauce to balance the meatiness. Wish I had more of the lamb though but at this stage I am quite full already so I am not complaining.


For desserts, we had the Cardamom Ice Cream. The profiteroles is marshmallow soft and sweet with citrus centre, giving you a sweet ending of the entire satisfying course.
What Tandoor offers is a whole experience – a mesmerizing atmosphere with great food and impeccable service. You will probably not need more than that to have a good time.

Tandoor, Holiday Inn Singapore Orchard City Centre
Opening Hours
Lunch from 12 noon to 2.30pm
Dinner from 7pm to 10:30pm
Telephone: +65 6733 8333

Foie Gras in Sichuan Restaurant? New Menu Dishes Launch @ Chengdu Restaurant

Author: Alexius Chua

If you love your Chinese dish to be more than just tongue-searing spicy, then Chengdu Restaurant could be your favourite EAT destination. This Chinese restaurant pays homage to the capital of Sichuan province by doling out authentic Sichuan cuisine of the fire-breathing variety since its opening – mala hotpot, mapo tofu and kungpao chicken. A wise choice, as its Asia’s first city to be designated a ‘City of Gastronomy’ by UNESCO in 2010.

Chengdu Restaurant

The new menu showcases a myriad of taste profiles the complex Sichuan cuisine has to offer. Kicking in is the savoury appetizer of Roasted Foie Gras ($42.80). When presented, a cloud of white smoke billows, spelling an ultra-luxe ensemble of pan-seared foie gras with king oyster mushrooms, spring onions and red pepper flakes. It is dramatic, different (ain’t foie gras a French cuisine?), and nevertheless surprisingly quite refreshing considering the rich, fatty meat.


It is common belief that chicken feet is full of collagen, if it’s true this Chicken Feet with Pickled Peppers ($13.80) is a snack for beauty. Cooling and refreshing, the sourly sweet and slightly spicy cold chicken feet tastes different from the braised ones you would expect from the dim sum places. Preparation wise it is also much more tedious and testing on the culinary skills of the chefs.

Chengdu Restaurant

I enjoy biting into the jello-like beef tendon in the Braised Tendon with French Bean ($26.80). Slow-braising for 40 minutes gives the meat a fork-tender texture. Along with quail eggs and green chili mixed with a flavourful piquant sauce, this pot may look innocent, but is deceptively quite spicy.

Chengdu Restaurant

My own personal favourite, the Salt and Pepper Pork Ribs ($22.80) is finger-licking delicious. The premium pork ribs are simmered for 45 minutes with ginger, peppercorn and 5 other special spices, before being fried and tossed with other spices to give that mouth-watering flavour reminiscent of Sichuan streetside shaokao (barbeque).

Chengdu Restaurant

For the soup base we have the Sichuan Style Spicy Pot and Fish Fillet Sour Soup. The Sichuan Spicy Pot ($28.80) screams in-your-face hot, with a medley of black tripe, luncheon meat, quail eggs, starch noodles, prawns, squid and others that can usually be found in mala hotpot joints. Be sure to order the Sour Plum Drink before tackling this bowl of burning lava.

Chengdu Restaurant

A milder, less aggressive and slurp-able version is the Fish Fillet in Sour Soup ($22.80). A spicy and sour soup of boneless sole fish fillet in a majestic yellow broth, I find the soup appealing to me in such a way that it tinkles the senses while making it irresistibly wholesome. It would be my favourite amongst the dishes if only I am not such a big carnivore.

Chengdu Restaurant
74 Amoy Street Singapore 069893
Opening Hours: Mon – Sat, 11am – 3pm, 5pm – 10.30pm. Closed on Sunday
Tel: 85339928
Instagram: @chengdusg
Hashtag: #chengdusg

Have a 3-Course Uniquely Singapore Fiesta at Porta

Author: Alexius Chua

Mod-sin food makes me happy. I attribute it to the familiarity of the local tastes and the hearty modern European cuisine. Local born and bred talent Executive Chef Alex Phan has curated a 3-Course Uniquely Singapore Menu to celebrate SG54 and the nation’s bicentennial milestone on 8 and 9 August at Porta.
Starting with the salad, the Truffle Rojak Salad has a tangy kick from the tamarind shrimp paste and aromatic sprinkling of peanut crumbles. Alternatively, there’s the Chef’s interpretation of the Peking Duck, served salad-style. The flavours are deep and soulful, and with loving tender bite of duck meat.


There’s a variety of mains available and so much to love at Porta, but the Black pepper Crab Linguine wins my heart. The dish is as simple as its name: linguine tossed with chock-fuull of sweet succulent meat of the blue crab from the Atlantic Ocean.


For the carnivores, there’s the Char Siew Rib Eye Steak. Served with quinoa and Japanese cucumbers on the bottom camouflaged with vegs on the top, the rib eye prepared to the doneness we asked for and tastes exactly like char siew.


The more sensational dish is the Pork Belly served in 2 styles. The creamy salted egg yolk infused with chilies and curry leaves is punchy and sets off the sweetness of the pork, but it’s the tender sous-vide meat with crispy crackling on the skin side that rounds up the experience. It’s exquisite and unexpected in taste and texture.


For desserts, you can relive in the good ole’ days with the familiar Bandung Parfait, or indulge in a re-interpretation of Milo Dinosaur. I understand why the Bandung Parfait is such a crowd favourite, it is light, delicate and airy, chunky peanuts on top with a sugary soft bottom. But my personal biasness still goes to the Milo Dinosaur, it’s a superb texture play with a combination of crumbled Milo sponge cake, served in house-made caramel condensed milk


Porta @ Park Hotel Clarke Quay
1 Unity Street Level 1 Park Hotel Clarke Quay Singapore 237983

3 Course Uniquely Singapore Menu
Date: 8 & 9 August 2019, Thursday & Friday
Time: 11am – 3pm / 6.30pm – 10.30pm
Price: $58++ per adult / $28++ per child 5 to 11 years Children below 5 years enjoy a complimentary Kids’ Dish of the Day
Details on:

Review: Tian Yuan Xiang Chicken Essence with Vaccaria Seed

I am a bad cook and most of the time, I am always seen eating unhealthy stuff. When I crave for any noodles or soup, I will opt for instant options and they are quite bad for health. What’s worst? I suffer from low blood, anemia, and borderline protein level.

However, recently, I was introduced to something instant and more importantly, very nutritious and good for health! It is none other than Tian Yuan Xiang Chicken Essence. The double-boiled chicken essence (滴鸡精) is a traditional health supplement that originated in the south of Taiwan.

The chickens they used for the essence is free-range and they are fed without any chemical and hormone. They are rich in high-quality protein and essential amino acids, and the best part? The flavours are tailor-made with various herbs so that they can meet the different needs of the individuals.

You can check out their website under the products tab to see which chicken essence suits your body best. There are also chicken essences that are suitable for children too.
The packaging is so luxurious that you can even give them to your elderly at home, or someone who has just given birth!

I suffer from very bad monthly menses cramp so I was introduced to Chicken Essence with Vaccaria Seed.

The addition of vaccaria seed to the chicken essence helps to soothe my body – especially during the time of the month by promoting blood circulation to remove blood stasis*, the ripe seeds has properties like soothing the liver and regulate the Qi in our body.

*Blood stasis is a condition used in Chinese medicine, it is described as slowing or pooling of blood, which may cause pain or other symptoms.

chicken essence singapore

Preparation is very easy. There are 20 packets in a box and you have to keep them in the freezer so that they will not spoil.

Take one packet out of the freezer and put it into a bowl that has a lid.

chicken essence singapore

You can either choose to boil it again or be like me, use the lazy-but-easy method – microwave it!

chicken essence

Once the chicken essence is thawed, take it out and enjoy it!

tian yuan xiang chicken essence

You know how herb-y some chicken essence smell? Tian Yuan Xiang Chicken Essence smells nothing like them. In fact, it smells & tastes like some yummy homemade double-boiled soup! SLURPS! My husband gave it a try and he is now a fan too!

tian yuan xiang chicken essence

After drinking it for a few days, my body feels refreshed and energized. Even the cramps were greatly reduced! I may still have mild cramps as and when but it is definitely a lot better.

We are all too busy fighting the cooperate health, drink Tian Xiang Yuan Chicken Essence as an alternative to boost your health!

You can find Tian Yuan Xiang at:

101 Thomson Road, #B1-24A United Square, Singapore 307591 (Novena MRT)

Tel: +65 6200 6789

Opening Time:

Sundays to Thursdays and public holiday: 10:30am-09:00pm

Fridays, Saturdays and eves of public holiday: 10:30am-09:30pm

Official website: