Teochew Comfort Food At Chao Ting
Teochew cuisine is known for its clean, refined flavours that showcase the freshness of its ingredients. Chao Ting is a new fast-casual concept on Amoy Street that specialises in Teochew pao fan, a classic, simple comfort food of rice in light broth, served with sliced fish or king prawn. Five hours on the stove renders prawns, pork, chicken and fish bones into a flavourful soup in which toothsome cooked rice is simmered and then topped with crispy rice, fried egg floss and fragrant shallots.
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Clay Oven-baked Hubei-style Flatbreads At Xiao Yang Guo Kui
Popular Hubei chain Xiao Yang Guo Kui has brought to Singapore a traditional Chinese street snack with a 1,000-year-old history — a type of Chinese bing, guo kui is a flatbread baked in a charcoal clay oven. Unlike the usual bing which are usually chewier and pan-fried with oil and stuffed with savoury fillings, guo kui are baked without the use of any oil and then the thin crisps are served piping hot with a savoury spread inside. Xiao Yang Guo Kui offers six flavours at its two outlets in Jurong and Choa Chu Kang, which were inspired by different cities in China who enjoy their guo kui differently. There’s Chongqing preserved mustard greens, Jiangsu-style pickled vegetables, mixed greens from Xi An or a combination of all three. A spicy Sichuan flavour and sweet red bean dessert guo kui round up the lot.
Yunnan Highland Cuisine At YUN NANS
his new restaurant at Jewel Changi Airport is the first overseas outlet of Yunnan restaurant chain Yun Hai Yao, which specialises in the little-known gao yuan liao li, or highland cuisine. The cuisine is characterised by local ingredients that are cultivated up to 6,000m above sea level in Yunnan’s highlands in China, including wild porcini, black truffle, wheat pumpkin and edible flowers. Signature dishes include stir-fried porcini mushrooms with dried chilli, beef stew simmered in a copper pot and a chicken soup in which a special breed of black-footed chicken is pressure-steamed for three hours to make a clear, robust broth without adding a drop of water.
Sichuan Rice Noodles At Chuan Hung
A quintessential dining experience in Chengdu, the capital of China’s Sichuan province, is popping into a mi fen eatery to slurp up a silky bowl of rice noodles and innards swimming in spicy broth. Chuan Hung in Telok Ayer brings that authentic experience right to Singapore’s central business district with chefs from Chengdu and home-made rice noodles from the prefecture of Mianyang, which is famed for this specialty product. Order chits on each table let diners customise their noodle bowls for the level of spiciness and add-ons like beef tongue and chicken offal.