[Food Tasting] Curry Party at FU XIANG SIGNATURES

We had a tasty and fun interactive experience when Jessie and I attended the food tasting and cooking session at Fu Xiang Signatures, VivoCity Food Republic.

Owned by a pair of young twin brothers, Edric and Edwin, Fu Xiang Signatures is a place to be for a traditional good bowl of Curry with heritage passed down from generation to generation.

Fu Xiang Signatures is best known for its Award-Winning Curry Chicken, started out in the 1990s, from a small stall in a Coffee Shop, and has since expanded islandwide in Singapore.

I am not sure about the rest but the outlet at the VivoCity Food Republic has a standalone section with its own dining space with WiFi available.

While waiting for the session to start, I walked around to appreciate the setting and also check out its menu. Great value meals available all day, every day!!

Cute Snacks corner they have!

The tasting session started off with "The Perfect Curry" which was made using a special blend of 21 secret spices and herbs, a total of 9 hours of hand preparation (including their in-house Chilli Paste) and an hour of dedicated cooking.

Every bowl of Curry Chicken set includes a drumstick and thigh meat that has the perfect tenderness. The Curry is a tad spicy for both Jessie and me but tasted really good and aromatic. A Must Try for all Curry lovers!

Emperor Cream Sauce Chicken is a dish of crispy yet juicy chicken chunks in rich, savoury cream sauce. A dish that can be enjoyed by both the adults and children as the sauce is less spicy and sweeter as compared to Curry. I personally enjoyed eating this, a wonderful pairing of Fried Chicken chunks and creamy Curry sauce!

Chicken Biscuit Curry is a very unique recipe where the chicken cutlet was battered with crushed biscuit crumbs and the texture turns out great and goes well with the Curry sauce too.

Another unique recipe that was introduced to me is the Sambal Crispy Pork. The Chilli Padi on top was fried to dry and the pork was marinated with Prawn Paste so as to give a spicy and flavourful taste. (They say it as a taste very similar to Har Cheong Kai Chicken.)

Well prepared, Juicy Pork meat with crispy Chilli Padi!

Last but not least to our tasting session was this huge serving of the Singapore Curry Assam Fish Head. A highly anticipated dish that everyone was dying to taste. The gravy was appetising with the added Assam and it goes very well with a plate of fragrance white rice!

I am really grateful to have tried some of the many signature dishes at Fu Xiang Signatures and I enjoyed each and every hearty dishes prepared.

To spice things up a little, owner Edwin who is also a Chef himself, hosted a cook-off session before serving the above dishes and letting us all have some hands-on making Salted Egg Cream Sauce.

Ingredients used :
- Butter / Margarine
- Mashed Egg Yolk (about 20 Duck Egg)
- Sugar
- Evaporated Milk
- Curry Leaves
- Chilli

Honoured and a pleasure learning how to cook from the humble and fun Chef Edwin! Check out Fu Xiang Signatures' Instagram Profile where there are videos shared teaching simple cooking.

We were told that the sauce made can be used to pair with simple food like Fried Chicken or a sauce for Pasta.

Thank you Fu Xiang Signatures!

Currying Traditions Since the 1990s, Fu Xiang Signatures is currently located in the various Food Republic, islandwide;
- VivoCity
- 313 Somerset
- Parkway Parade
- Lido Shaw Centre
- Causeway Point
- Jewel Changi Airport (NEW!)

Visit WWW.FUXIANGSIGNATURES.COM and follow them @FUXIANGSIGNATURES on Instagram for more information.

[Food Tasting] Taste of Fiery Mala from Yassin Kampung

Yassin Kampung is Singapore's No.1 MUIS Halal-certified seafood restaurant with over 15 years of experience serving Halal Tze Char. Specially concocted by Founder and Head Chef of Yassin Kampung, Mr. Muhammad Yassin Ng created their FIRST EVER Mala dishes - introducing Chef Yassin's interpretation of Sichuan cuisine! With Mala becoming a hit in Singapore, Yassin Kampung is sure to surprise one's palate with their new creation!

Jasmine and myself had our tasting session at Kampung Admiralty outlet, a quick 5 minutes walk from the nearest train station.

Fresh seafood, tender meats and Zi-Char style vegetables with the addictive Sichun peppercorn and fiery heat dried chili can all be found at Yassin Kampung!

In addiction, Yassin Kampung added a modern touch of Mala creations into its rustic and idyllic Kampung style.

Their MUST-TRY signature dishes such as the Kampung Durian Chicken, Chili Crab, Curry Fish Head and BBQ Sambal Stingray is sure to whet the appetite of your whole kampung without burning holes in your pockets!

Expanding, East-siders will be delighted to know that a new outlet will be opening soon at 215 Bedok North Street 1, just 5 minutes walk from Bedok MRT station, so keep your eyes peeled for some
exciting promotions coming very soon!

[Food Tasting] South East Asia Flavours by River Wok

Newly opened restaurant River Wok offers flavours from Indochina under one roof with an electic menu created by Executive Chef Kantha Chookiat, focusing on Southeast Asian cuisines from countries like Laos, Indonesia, Thailand and Vietnam.

As soon as i arrived, I went all awe by how beautiful this reastaurant is. I love the big space, the huge bar area with long white countertops in the middle, and the many decors that reflects Southeast Asian cultures. It has both indoor and outdoor sitting area, overlooking the Singapore River. Lovely, isn't it?

Loving those tiles on the counter wall!!

Such a beautiful restaurant! Suitable for both dinner date with loved ones or with group of friends.

Flexibility that caters for bigger groups of customers.

Loving the table and the settings.

The design on the wall kinda reminds me of the days in Hawaii.

A unique drink, Coco Bay, is a concoction of Lime, Coriander, Coconut cream and Gin served in a young Coconut! Refreshing with a hint of alcohol!

The restaurant do serve a variety of drinks, both alcoholic and non-alcoholic. My friends ordered the Craneberry Juice, something icy and sweet to have.

Chef Chookiat grew up in Chiang Mai, Thailand where he develop his knowledge and familiarity with the myriad of herbs and spices synonymous with the Indochina region. Along with over 30 years of culinary experience, Chef Chookiat specializes in Indochina cuisine where he is able to re-create dishes with authenticity while giving his own unique spin to traditional favourites without the need for preservatives or artificial colouring.

Traditional Thai Salad, Yam Tuapoo Goong Sod (S$16). This consists of Wing Beans, Tiger Prawns and shredded Chicken mixed with a lovely tangy and spicy dressing made with Fish sauce, Lime juice, Coconut cream, Chilli paste and topped with crispy fried Shallots and roasted grated Coconut.

Great for sharing due to its generous portion as a starter! A dish bursting with flavours is sure to increase anyone's appetite! I honestly couldn't stop eating this after having my first taste of it.

Vietnamese-style hand rolled rice paper with minced chicken and roasted rice crumbles, Nam Khao Hor (S$10 - veg / S$14). The lemon-marinated chicken with crispy rice crumbles really goes well together and will keep diners reaching out for more after every bite. This is another dish that is good for sharing too if you are keeping your stomach for the mains.

Pho and Beer pairing session - Pho that paired perfectly with Hoegaarden beer.

The classic Vietnamese staple, Pho Bo (S$26) is served the traditional way in a fragrant beef broth but with the added richness of premium sliced Wagyu beef accompanied with the freshness of crunchy bean sprouts and other herbs, presented on the side when served.

Diners can also go for the Chicken Pho instead and i really love how surprisingly flavourful the chicken broth is! 

All smiles and excited to dig in on Jessie's and CF's faces!

Savoury gravy or curry, both great dishes to go with rice!

Enjoy traditional Indonesian Ayam Buah Keluak (S$24) with just the right hint of nuttiness paired with the spiciness of the gravy (not very spicy). The buah keluak is stuffed with minced chicken so diners can enjoy a nice surprise when digging into the nut.

Another best seller dish, the decadent Gaeng Phed Ped Yang (S$22), is a roasted duck in rich Thai red curry (perfectly paired with Stella Artois Pilsner). Chef Chookiat adds a creative twist to this traditional dish with grapes and pineapple giving a wonderful hint of sweetness with spice.

Here's a snap of one of the duck meat in the curry.

Post Meal sweet Tooth indulgence .. 

After the mains come desserts and we were introduced to crowd favourite - traditional Thai Khao Neow Ma Muang (S$10), a sweet sticky rice pudding paired with sliced sweet mango and coconut cream!

Another crowd favourite - the Banana Fritters and Black Sesame Ice-cream, Banh Chuoi (S$12), is simply delicious!

Nice to see CK again and so glad we met a few years back! Thank you Jessie and CK for asking me along for this tasting!!

Nestled among restaurants and the romantic riverside of Robertson Quay, River Wok serves modern Indochina cuisine, pulling together dishes from Laos, Indonesia, Vietnam and Thailand that has a shared love of robust flavours, heat and contrasting textures.

As part of the new menu, 

River Wok will launch local seafood favourites such as the Singapore Chilli Crab (S$78 per kg). Patrons can also get their hands dirty with the Black Pepper and Salted Egg crabs that are packed with rich gravy and shreds of crab!

Location: 80 Mohamed Sultan Road, The Pier, #01-12, Singapore 239013

Opening Hours: Mondays to Sundays from 12pm to 11pm

Contact: (65) 6732 1126 for enquiries and reservations

Facebook page: www.facebook.com/RiverWok 

Instagram page: www.instagram.com/river_wok