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Sunday, 14 November 2021

Lunch at Lao Beijing (老北京食堂) @ Novena Square

238 Thomson Road #02-11 / 12 Novena Square Shopping Mall, Singapore 307683
Tel: 6358 4466

Lao Beijing is part of the TungLok Group, specialising in Northern Chinese cuisine such as noodles, crispy skin roast duck, steamed dumplings etc.  They used to have more outlets but it seems there's only the Velocity Novena Square outlet left.  Service was rather friendly, and decor gives a very vintage heritage feel.

Appetiser was interesting Pickled Pumpkin (SGD$2.00) slices (mom insisted it tasted like papaya instead). crunchy and sweet with light tinge of spiciness.

The Pork & Chive Dumplings (SGD$6.00) were pretty good and melty, tender minced pork wrapped in soft flour skin.

Braised Pork Rice (SGD$3.50) was decent, with delectable bits of tiny braised pork cubes and half a soft-braised egg. I thought a little more gravy might transform the simple rice dish better.

Finally, Wanton Noodles (SGD$12.00) made with fresh shrimp dumplings, springy la mian noodles and a whole braised egg. Taste was a little bland but portion was very generous.

Overall a pleasant dining experience here at Lao Beijing (Olde Peking Dining Hall) - a lot has changed since my last dining experience there nearly a decade ago.

Friday, 5 November 2021

Dinner at Wok Master Restaurant @ Changi City Point

5 Changi Business Park Central 1, #01-28, Changi City Point, Singapore 486038
Tel: 6909 3144

Craving for your favorite local Chinese "zi char" or casual seafood dishes, but craving for air-conditioned comfort? Then Wok Master might be the perfect fit for you.

They have 3 outlets in Singapore and being Easties, we chose the Changi City Point branch to dine at. Needless to say - with their huge variety of dishes and affordable price tags, the place was packed with dinner crowds.

We enjoyed their signature Seafood Platter (seasonal price) very much, because evidently, it was a treasure pot of goodness! One could choose between Chicken Soup Base or spicy Mala Soup Base.

The ingredients included baby lobsters, green mussels, scallops, lala, quail egg, crab, black fungus, lettuce, noodles, tang hoon glass vermicelli, sweetcorn, prawns, and crayfish.

Then we had the Crisp-Skinned Duck (SGD$28.00), Wok Master’s version of Peking Duck. A half duck cooked crispy and served with crepes, cucumbers, carrots and spring onions with or dipping sauce

Next, Hong Kong-styled Steamed Fish (SGD$28.00). A whole fresh fish delicately steamed with a soy sauce infused with ginger, spring onions and coriander. Tasty!

After that, Sizzling Black Pepper Beef (SGD$15.00 for small / SGD$20.00 for medium) - sliced beef fried with a rich black pepper sauce and served on a sizzling hotplate. Definitely palatable; tender beef slices bursting with flavours.

Another item that we shared and savored was the Claypot Golden Mushroom Beancurd (SGD$12.00 for small/ SGD$18.00 for medium) - Stir-fried fried golden mushroom, carrot, mushroom, beans, cabbages with beancurd skin.

Last but not least, desserts! Glass Jelly with Lychee (SGD$4 20) - refreshing grass jelly with lychee and basil seeds.

We also enjoyed a cooling Chocolate Ice-Cream, served with Chocolate Wafer Rolls ("love letters").

Enjoyed our dining experience at Wok Master and the amazing dishes, satisfying start to the weekend.