DIM SUM DELIGHTS
Chinese restaurant Shang Palace at Shangri-La Hotel Singapore has introduced a new array of dim sum for summer.
I like that the dumpling skins, no matter the filling, are always thin and delicate.
New creations this season include a steamed seafood and egg white dumpling with a smooth, wobbly centre; a dainty scallop dumpling with water chestnut and Chinese celery; and a sweet and crispy lychee prawn roll.
End the meal with a lotus paste bun shaped like a rubber ducky - it is almost too cute to eat.
WHERE: Shang Palace, 22 Orange Grove Road, Shangri-La Hotel Singapore, lobby level MRT Orchard/Stevens PRICE:: About $6 to $14 a serving for dim sum items OPEN: noon to 2.30pm (weekday lunch), 10.30am to 3pm (weekend lunch), available at lunch only TEL: 6213-4473/ 6213-4398 INFO: E-mail dining.sls@shangri-la.com or go to www.slsrewards.com.sg to make an online reservation
WEEKEND BARBECUE BLISS
All barbecues should be like the one at Camp Kilo Charcoal Club in Kampong Bugis - fabulous hearty food in a laidback outdoor setting with no fuss, where you can eat with your fingers in peace.
The boneless lechon ($12 for 100g) or Spanish-style roast pork is excellent, being tender, juicy and flavourful. Other things to order include babyback pork ribs ($15 for a half slab, $30 for a full slab), where the succulent honeyed meat comes off the bone effortlessly; crispy pork belly ($10 for 100g); and the whole grilled snapper ($30). The grilled prawns ($18 for six) come with an addictive coriander- chilli dipping sauce that goes well with everything.
Complement the meal with beer and cocktails.
WHERE: Camp Kilo Charcoal Club, 66 Kampong Bugis, ground floor MRT Lavender OPEN: 5.30 to 11pm (Friday), 11am to 11pm (Saturday and Sunday). Not available on other days TEL: 9830-6252 INFO: Reservations, which can be made on its website, are accepted for groups of eight or more people. E-mail campkilo@kilokitchen.com or go to kilokitchen.com/camp-kilo-charcoal-club
MEE POK WITH OOMPH
The secret to a good bowl of dry mee pok lies in the perfect combination of each component of the dish - from the chilli and the fishballs and fishcake, to the amount of lard and the texture of the noodles.
Of course, different stalls excel in different areas. When I need my chilli fix, I head to 132 Mee Pok Kway Teow in Marine Terrace, where, in its version of the popular noodle dish (photo), the chilli sings.
The tingly chilli, when tossed with springy mee pok, adds zing to the humble dish. Each bowl comes with slices of lean pork, minced pork, prawns and fishballs.
Be warned that the chilli here is on the spicier end of the spectrum and is not for the novice chilli eater.
WHERE: 132 Mee Pok Kway Teow, Block 59 Marine Terrace, MP 59 Food House, 01-105 MRT Eunos/ Kembangan PRICE: From $4 a bowl OPEN: 7am to 4pm (Tuesday to Sunday), closed on Monday and every third Sunday of the month INFO: www.132meepok.com.sg
HIPSTER HAWKER FARE
A new wave of hipster hawkers has entered the market over the last five years, offering everything from ramen to cold-press juices to fancy French food.
Adding a new dimension to the hawker scene is Seasalt - The Seafood Place. It offers seafood pots with lobster, prawns, mussels (photo) and clams; and good old fish and chips. Pick from battered snapper, dory or haddock.
The stall, which started in December 2013 in Bukit Merah Lane 1, opened a second outlet earlier this month in Jalan Pemimpin.
Go for the seafood pots, which are served with airy slices of baguette. The pot of mussels in tom yum broth that I had at Bukit Merah earlier this week are fat and plump. There are seven types of broth you can choose from the seafood. These include white wine, garlic cream and blue cheese.
Prices start at $15 for a pot of mussels or prawns, $17 for clams, and $42 for lobster and mixed seafood. Fish and chips starts at $9.
WHERE: Seasalt - The Seafood Place has two outlets, 38 Jalan Pemimpin, M38 Building, 01-04 and Block 119 Bukit Merah Lane 1, 01-40 MRT Marymount/ Queensway OPEN: Noon to 2.15pm, 5.30 to 9pm (Tuesday to Sunday), closed on Monday INFO: Go to www.facebook.com/seasaltseafood
