Teahouse@ChinaSquare

Like what I have planned since last week, today I'm going to indulge my taste bud, by enjoying those fresh-steamed dim sums.

I went to Teahouse@ChinaSquare 3 times (since coming to Singapore) but its dim sums always please my taste bud, asking me for another visit(s). Located on Telok Ayer Street, hemmed by those tall-tall office buildings, this place reminds me of my ex-roommate (who introduced those glorious and inviting dim sums to me, I never try dim sum before I came to Singapore ;-). So today I took the bus with my insanely loyal roommate, have a 45-minutes trip to this heavenly place. 

Teahouse@China Square adopted an old-styled cafe concept. Their old chinese song and their art deco furniture state it clearly. Even their cashier is still using old-counter style (like ticket counter today) with a fan. This oldies yet cozy ambience invites us to have a long chat and of course, very long hours eating those yummy dim sums.

Their dim sums are freshly prepared, steamed by those aunties (who can't speak English, forced me to speak a little awful yet understandable =p Chinese). What so special in this restaurant is their Ha Kao (Prawn Dumpling). Its soft layer skin is smooth and slippery (I dropped it so many times). Its prawn filling is so generous, I think they put inside 2 or 3 prawns. This is the best Ha Kao I ever eat so far.

Other notable dishes are their Siew May (my insane roommate, Mr Coli didn't like it though), Cha Siew Pao, Deep-Fried Beancurd Skin Rolls with Prawns, and Steamed Beancurd Skin Rolls with Thai Sauce. Sorry, no pics due to my aggressive eating and my extremely high appetite. Their Siew Mai are tasty, cha siew pao is soft and sweet, Deep-fried Beancurd Skin Rolls are so generously filled with prawns. My favorite Steamed Beancurd skin with Thai Sauce is so sooo delicious; its sweet and sour sauce is extremely pleasing. All of them guaranteed will make you ask for more.

Today I spend $18.80/person. No service charge after 3pm (yay!). It's pricey (for me), but it worth the price.


Overall Rating : 8.5/10

Teahouse@ ChinaSquare
51 Telok Ayer Street
#03-01/03 China Square Central - China Square Food Centre

My little-sweety-naughty Obsession!

Guess what? It's cooking!!! Hahaha!
Yeah, I'm a cooking-lover (and eating-lover of course!) boy. Unfortunately, cooking in Singapore is not cheap nor easy. I use only what available in my small yet beautiful kitchen (not mine actually, I rent a single room only, not a whole unit ;-)

Here I humbly present some of my latest creation, using only simple ingredients available.





Tomato-and-Garlic sauted sardines, served with melted-cheese-topped mashed potato and tomato-marinated back bacon.
This pretty and hot (but not spicy at all) dish was created in 10 November 2007. I used fresh Sardines sauted with sliced garlic and juiced tomato, combined with bacon slice and cheese-topped mashed potato. The sardines are tasty yet tomoatoish (taste 'very tomato' ;-), the bacon's smoky taste combined with tomato's sour taste created a very unique yet tantalizing taste. And oh, the cheese-topped mashed potato tastes damn creamy!

Garlic Salmon and Bacon served with Mashed Potato

This inviting dish, created in 15 November 2007, combined "the red-flesh fish", salmon, with minced bacon. Both sauted in sliced garlic and creamy butter.

Served with mashed potato and garnished with black pepper, this dish made me ask for more.

Cheese penne with sliced garlic bacon.
Is it weird to have pasta combined with bacon? Not at all. I'm not lying, this tastes nice. Very tasty and creamy, strong sensation on your taste bud will make you immediately full (we call it 'mblenger' in Surabaya) But Dennis (for you information, he is my roommate and also my friend since Junior High ;-) told me to add more bacon to make it nicer. Yeah, he loves tasty food.
No mashed potato this time? Of course not, how come you eat pasta with mashed potato!
Note: created on 17 November 2007






Blackpepper sliced pork with over-cooked shiitake mushroom.

I admitted that this dish tastes a little bit uncommon. The shiitake mushroom (Lentinula edodes) created a very unique taste, combined with sweet and a little bit spicy sliced pork. Shiitake mushroom is (surprisingly) originated from China (not Japan), but has been commonly cultivated for over 1000 years in Japan. Nowadays, shiitake mushroom has been spread and commonly used in Chinese and even European culinary. This is indeed a taste bud-indulging dish.
Cooked with love in 20 November 2007 ;-D

Enough! This blog later will be crowded out by my "Wisata Kuliner" or "Food Journey" story.
I will critically review (hahaha, or just simply discuss) many and many restaurants, cafes and even hawker centres soon!
Yeah, this blog was created for it. Oh yeah, and additionally to share my creation (show off, actually ;-)  just like the first post above.

note : all photos are taken using my lovely N95