IMPERIAL TREASURE SHANGHAI

Ngee Ann City's restaurant scene has seen changes over the years. For the keened eyes, you would have noted that Coca has left the building. And replacing it is the third Imperial Treasure offshoot in the shopping centre...Imperial Treasure Shanghai.

It is now perimeter-ed by a row of cocoon-like seating booths that can comfortably accommodate 5-6 easily. The lights are warm, low and fuzzy in the cocoon. Nice ambience but not good for photography.

The Food

As mentioned in an earlier post, I am not familiar with Shanghainese food. I took my time in the two-hours, ordering some food and waiting for them to be served and consumed before ordering more.

Nice and salted

Tri-coloured eggs 4/5

Crab terrine jelly 3.25/5

SAF steel?

Double-boiled lion's head!

Crab claw in wine.

Deep fried crispy duck 4/5

To wrap your duck with

Guo tie

The damage

Egg whites, red bean paste and pa-nana,

Conclusion

Nice place with good and light cooking. But then again, the menu is extensive. Go venture. 3.5/5

WILD HONEY

Despite having its presence on the local food scene for a few years, I had resisted going to Wild Honey. Not because it was bad, but I could not find a good reason to.

But I finally found one last week. I was on leave.

Anyway, make sure you make reservations for your meal at Wild Honey at Scotts Square. 

The Food

Started with a juice called Mellow Melon. Not bad at all. Honey dew and  some other citrus fruits.

Mellow melon 4/5

Some Brazilian bread was then served. Bite-sized with cheesy insides. I kind of like the hard but chewy crust.

Brazilian bread 4.25/5

You get to choose various breakfast sets named after regions and places like English and Norwegian. The Tunisian is a mixed salsa-like pan with two eggs and sliced sausages baked. It could have been better topped with cheese. Oh well.

Tunisian 3.5/5

The Norwegian came with salmon and asparagus. The eggs were poached well with soft centres.

Norwegian 3.75/5

  

Conclusion

Not worth the money. Especially since most can be replicated at home. And you need to shout loud enough to be heard amongst the din. It is quite a noisy establishment.

HOMECOOKED TANGY CHICKEN STEW

I did not learn this from any one. I just imagined the flavours I would like in a pot of proteins and made it happened.

You would need the following:

• Deep non-stick pot with a heavy lid
• Chicken thighs
• Pork belly
• White peppercorns
• Big tomatoes
• Big onions
• Potatoes
• Bacon
• Salt 
• Chicken stock

Sear the proteins and bacon well, saute the chopped onions + potatoes and combine everything together with stock, water and salt to taste. Do not cut or pulverise the tomatoes.

You need a good 2 hours of cooking for the stock to reduce well to stew. Enjoy.

P.S. I would imagine later versions to include some pan-fried chicken livers.

Melt in your mouth chicken

HOMECOOKED PRAWN NOODLES

Cooking good prawn noodles may seem daunting to many. But in my family, it is not.

All you need are good and ample ingredients, a big pot, a generous dosage of flavourings and time.

Sea prawns, intestines, pig skin, marrow.