JPot @ Vivocity

I am not really a fan of steamboat but decided to give JPot a try after many recommendations by friends.  There happen to be one while I was doing some shopping at Vivocity so I got a number for it and waited for around 30 minutes before we got our table.

The steamboat scene has changed quite a bit since the steamboat days in the 90s.  In the 90s steamboat ingredients are usually different types of balls (e.g. fish ball, sotong ball, meat ball, etc) and meat is just usual pieces of chicken and pork.  There is also a period where steamboat cum bbq is very popular (where seoul garden started).  Today steamboat ingredients are made up of very fresh and quality meat and vegetables.  There is also a wide variety of sauces for it to mix and match to suit your taste bud.

I went for the fish head soup base, there is quite a number of big chunks of fish in the soup, but I feel that the soup is abit blend.

As for the sauce I just followed the recommended JPot sauce (there is a list at the sauce station).  It taste quite ok.

I must say that the quality of the meat is very good and the thickness is just right not too thick and not too thin, just dipping it in the soup for a few seconds and the meat is cooked.

The scallop is very fresh and crunchy.  These are dishes which you do not see in steamboat shops in the 90s, same goes of the sliced meat above.  All these could be influence for Japan, Korea and China.

We also ordered the fish, its the only sliced fish where the proportion isn't too big for too.  They should offer half portion for other fish selection instead of 1 whole fish which is too much for 2.  The liver is very fresh as well, again I find the portion too much for 2.

We also order some vegetables for a balance meal and cellophane noodles, some how I feel weird if there is no noodles or rice when eating steamboat.

The meal was quite satisfying, the only complain will be they portion (they should consider offering half portion order).  Will like to try the Hai Di Lao next, which alot of people are recommending as well.

JPot Vivocity

1 Harbour Front Walk

#01-53

Operating Hours: 12:00 - 15:00, 18:00 - 01:00 (Fri)

                            12:00 - 15:00, 18:00 - 23:00 (Mon - Thu)

                            12:00 - 01:00 (Sat)

                            12:00 - 23:00 (Sun)

Roland Restaurant

Chilli crab is one of the favourites among Singaporean but who created chilli crab?  This is not one of the usual restaurant that come to most of our mind when we have a craving for crab.  Its Roland restaurant, which claim to be the founder of chilli crab.  They started way back in 1956 which isn't unlikely that they are the founder of chilli crab.  It is located on the 6th floor of the multi-storey carpark in Marine Parade Central.

The restaurant has a very 80s-90s feel which reminder me of the restaurant that my parents bring me to when I was still very young.  There are very few of such restaurants left in Singapore and the service is very personal and good.

I have craving for some prawn as well, so we ordered the pumpkin prawns.  The prawn is very huge, fresh and crunchy.  The taste is ok but I find that the pumpkin taste could be more intense.

This is the fried crab with salted egg and yam.  Although chilli crab is their signature dish but fried crab is very good as well, the taste is well balanced.  Its a joy licking and peeling off the crunchy surface from the shell before you break the shell and get to the flesh.  The flesh is sweet and juicy, the frying did not make it dry and tough.

Of course we have to order the chilli crab here as well.  This is the Roland's chilli crab which is more spicy.  They also have the original chilli crab (which we didn't order) which they say is sweeter and the gravy does not have the egg.  I find the gravy very good not too spicy and not too sweet.  The flesh of the crab here is very sweet and juicy as well, however the sweetness is covered by the chilli gravy.

You can't order the chilli crab without the bun.  Dip the bun and let it soak in the thick gravy before you indulge in it.  The bun is soft inside and very crispy outside.  This meal comes to around S$144, which I find that it is worth it for the good crabs and prawns.

Roland Restaurant
Blk 89 Marine Parade Central
#06-750
Tel: 64408250

Operating Hours: Mon to Sat
Lunch : 11:30 am to 2:30 pm (Last order at 2:15pm)
Dinner : 6:00 pm to 10:30 pm (Last order at 10:15pm)

Sun & Public Holidays :
Lunch : 11:00 am to 2:30 pm (Last order at 2:15pm)
Dinner : 6:00 pm to 10:30 pm (Last order at 10:15pm)

Oktoberfest 2013 @ Brotzeit Vivocity

It the time of the year again to have lots of beer and pork knuckles, its Oktoberfest period in Singapore. Some background on Oktoberfest, it is the world largest fair held in Munich, Germany annually around the end of September till the first weekend of October (Singapore's celebration only starts in October though).  Much like a funfair ground with lots of rides, lots of tents setup by breweries across Germany and also some selling crafts.  Singapore Oktoberfest celebration comes in smaller scale usually by the bigger restaurants like Paulner and Brotzeit within their restaurants.

I happen to have a gathering at Brotzeit on Friday without realising they are having the Oktoberfest celebration (10-13 October and 17-20 October).  The good thing is we get to have some fun being part of the celebration and everyone being 'high', but the bad thing is we couldn't catchup as the music was too loud.  So if you plan to have a gathering and have a good chit chat session then please avoid during this period.

The picture is abit blur as its quite dark inside and I also couldn't see how clear it was, maybe I was abit drunk also.  They have a special menu during this period, like the Brotzeit Oktoberfest Platter which serves 4-6 goes for S$168 (excluding tax and service charge), pork knuckle (S$36), Bavarian potato dumpling and Spinach (S$24.50), sausage platter (S$32.50), desserts (apple strudel, kaiserschmarren) and of course Oktoberfest beer from paulner, these beer have higher alcohol content than the usual Paulner beer.

The beer comes in 2 sizes: 1 litre (S$21 before 8pm, S$27.50 8pm onwards), 0.5 litre (S$12.50 before 8pm, S$14.50 8pm onwards).

The 0.5 litre mug has the Oktoberfest print, you can't bring back this mug though.

We order the Brotzeit Oktoberfest Platter which have pork knuckle, Bierbeisser sausages, garlic pork sausages, pork chops, pork ribs, sauerkraut and potato wedges which I feel isn't very authentic compared to what you get in Munich.  They should have included the knodel (potato dumplings) and the Reiberdatschi (potato pancakes).  So how's the food?  I feel that the pork knuckles, garlic pork sausage and wedges(though its not what you usually get) taste alright, but the rest is either too tough or too blend.  However if you would like to immerse in the Oktoberfest atmosphere its a good place to come to.  They have live band and also interaction with the diners, and many diners play and sing along.  Give them a visit if you would like a taste of Oktoberfest without travelling to Munich.

1 Harbourfront Walk, Vivocity

#01-149/151

Opening Hours: 12pm to 12am (Mon to Fri)

                           12pm to 1am (Sat & Sun)

Note: Oktoberfest celebration is only on 10-13 October and 17-20 October 2013

Original Herbal Shop

Herbal Jelly as known as Gui Ling Gao (which mean tortoise jelly) is a dessert which have medicinal benefits made from the plastron (bottom shell) of the tortoise mixed with a number of herbs.  Originally the plastron of the golden coin tortoise is used, however as it is extremely expensive it has been replaced by some other species.  Over time as the dessert becomes commercially available in supermarket, the plastron of the tortoise is also not used instead some common herbs are used to make the dessert and do not have the many benefits of the original herbal jelly.  Some of the benefits of the original herbal jelly includes relieve/cure from the following if taken regularly over a period of time: acne, constipation, digestive disorder, itchy dry skin, excessive drinking and smoking.

I have been trying to find the more authentic herbal jelly in Singapore but to no avail. Recently I come across this shop in Balestier (Original Herbal Shop), whose  Gui Ling Gao has a very strong herbal taste and they do promote some of the benefits that we get from the original herbal jelly, not sure if they do use the tortoise plastron though.

Be warned that it has a very strong herbal taste and it will linger in your mouth even hours after you have taken it so if you do not like herb taste do not try.  Since I tried this Gui Ling Gao I have been going back regularly as it suits my taste and for the medicinal benefits.

They not only server Gui Ling Gao but also other traditional dessert and drinks like 24 herbs herbal tea, chrysanthemum tea, snow frog stew with red dates and gingko, longan and white fungus, beancurd and barley with gingko nuts, peanut paste and sesame paste.

A highly recommended place if you are looking for some traditional dessert.  The parking by the roadside is also free on Sunday.

414 Balestier Road

Singapore 329806

Opening Hours: 11am to 12am (Daily)

Founder Bak Kut Teh @ Rangoon

Founder Bak Kut Teh at Rangoon road is opened by the 2nd generation, the 2nd daughter of the founder.  Personally I have not tried the shop at Balestier hence unable to advise if the standard is maintained here.  However I will give a comparison among the few which I frequent.

Their menu is quite comprehensive with a few choices of the Bak Kut Teh,
1) Bak Kut Teh (S$6.50) - This is the normal Bak Kut Teh which uses the smaller rib bones of the pig's backbone.
2) Founder Bak Kut Teh (S$8.00) - This comprises of a mix of the smaller rib bones as well as the prime rib bones (the more expensive and prized part of the backbone).
3) Found Bak Kut Teh (Prime rib bones) (S$9.00) - This is make up of all prime rib bones only.

Other dishes include: pig trotter, mixed pig organ soup, pig liver, pig kidney, pig stomach, pig intestine (small and big), salted vegetables, peanuts, tau pok, you tiao, braised eggs and the list goes on.

I ordered the founder bak kut teh, braised intestine and peanuts.  The soup is very peppery which gives the ommmp feel if you like peppery soup.  Although the meat has been cooked long enough to be easily separated from the bones but I find the meat a bit on the tough side, not sure if this is just a once off experience.  The intestine texture and taste also wasn't as good.  If you have tried this branch or the one at Balestier please give comments if it was better.

I still prefer Song Fa Bak Kut Teh and Han's Bak Kut Teh where the meat is more tender and the side dishes are more well done.

154 Rangoon Road
Singapore 218431
Opening Hours: 9am to 10.30pm (Daily)
                          Close on Wednesday

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