Whole Earth Peranakan Thai Vegetarian Restaurant (Tanjong Pagar)

Whole Earth Peranakan Thai Vegetarian Restaurant (oh such a mouthful!) is as its name suggest a restaurant that serves Peranakan-Thai style Vegetarian cuisine - such a unique concept. Their concept includes using healthy and fresh ingredients to bring out the flavours targeting healthy freaks individuals, providing a healthier choice to customers.

Whole Earth first opened its doors for business in 2003 (this year marks its 10th anniversary). The restaurant is located at Peck Seah Street within a minute walk from Tanjong Pagar MRT Exit A. It's hard to miss this place as they used the huge wall to their advantage advertising their restaurant. 

8 Treasure Cooling Tea with Rosehip

The 8 Treasure Cooling Tea with Rosehip was not bad. But to my friends, they mentioned that it smell and tasted like medicine (cough mixture). So a word of caution, not everyone would like this. 

All the dishes that we ordered and ate were their best sellers.

Sambal Kang Kong $12

The Sambal Kang Kong was well cooked and was still crunchy. The unique belachan sauce in this dish stimulated the different senses of taste (sweet, spicy and salty), to its extreme at times. It was very spicy and yet salty at the same time. I suspect that they had added Marmite to it, and if they did, they have added too much of it. If this dish was less salty, it would have been perfect. Interestingly, this dish was incredibly addictive, I wonder if it was the Marmite flavour (salty) or spiciness that made it so addictive. Beats me.. 

Oatmeal Tofu with Curry Leaves $15

The chunks of tofu in the Oatmeal Tofu with Curry Leaves were crispy on the outside and soft on the inside. An addition point to note was that it was not oily. However, the oats were a disappointment. They practically tasteless. Somehow the flavours of the curry leaves was not brought out. On a side note, the Oat Tofu with Curry Leaves looks uncanny similar to Cereal Prawns.

Broccoli with Braised Monkeyhead Mushroom $19

As the name of this dish suggests, the Broccoli with Braised Monkeyhead Mushroom was made up of mushroomhead mushrooms (as mock meat). It was then braised together with broccoli, tang gui herbs and wolfberry. It was well executed and quite a decent dish (though not fantastic). 

Penang Rendang $19

Similar, mushroom was used as mockmeat in the Penang Rendang. This was another spicy dish, thought not as spicy as the sambal kangkong. In terms of taste, I thought that it was quite decently executed and similar to those found elsewhere (which uses mockmeat).

Nyonya Curry $19

Leaving the best for the last, the Nyonya Curry was outstanding. 8 hours of preparation and cooking was required for this dish. This dish was made of shiitake mushrooms (as mock meat) and potato in a thick Nyonya style curry sauce. The curry was incredibly flavourful and appetising. The potato and mockmeat tasted wonder in this sauce! Taste as good, if not as even better than other Nyonya Curry found elsewhere. The curry goes well with steamed rice! Yummy!

One of the aim of Whole Earth was to create a place where vegetarians could bring their friends non-vegetarian friends to. I must say that the food was impressive. Some of them not only taste just like the real one, but was even better! You may have noticed by now that mushrooms are commonly used as mockmeat by Whole Earth instead of using soybased or flour mockmeat.

Price wise I would say that it was on the expensive end and the portions were small. The ambiance and environment of the restaurant made it difficult to chat as it amplify and hence cause the place to be very noisy. This was despite the fact that it was only half full. Overall, I would conclude that, the vegetarian food served here are unique and quite good (in terms of taste). 

Whole Earth Peranakan Thai Vegetarian Restaurant (Tanjong Pagar)

76 Peck Seah Street

Singapore 079331

Tel: 6323 3308

Opening Hours: Daily Lunch 11:30am to 3pm (last order at 2:30pm) 

                                               Dinner: 5:30 to 10pm (last order at 9:15pm)

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Two Chefs Eating Place 双厨菜馆 (Sin Ming)

Two Chefs Eating Place is a popular Cze Char stall in the West, in Commonwealth to more specific. Every weekend, Two Chefs Eating Place is bounded to be packed with a long line of customers queuing up. Their signature dish, the Butter Ribs 牛油排骨 has been highly raved about on the internet. 

I have been itching to try Two Chefs Eating Place for more than two years. The travelling journey was the main reason why I had been procrastinating for so long.  

I was thrilled when I got to know that Two Chefs Eating Place had opened a second outlet at Sin Ming (that's near Upper Thompson / Bishan). In fact, it's just located next to Kong Meng San Phor Kark See Monastery which is the largest Mahayana Temple in Singapore. It would be timely to visit and try out their dishes.

Revamped Two Chef's signboard showing their signature dishes. 

I believed that Two Chefs Eating Place either bought over or rented the entire coffee shop. The staff at the drink, roti prata and vegetarian stalls were all wearing Two Chef's uniform. The coffee shop was just half full during lunch time on a weekend. In fact, when we arrived at 1215pm, the place was literally empty except for another group of customers. There were many ceiling and wall fans that helped ventilate the place.

Menu (a)

Menu (b)

Two Chefs Eating Place's menu with over 79 dishes. If you are visiting for the first time, you might want to ask the staff to recommend their signature dishes. We ordered several of their signature items and did not have to wait long before the first dish was served to us.

Drunken Cockles 醉蚶 $6  

The Drunken Cockles  醉蚶 which has garnered lots of rave reviews online was the first dish to be served. The plate of half-shelled cockles was served cold. They were covered with light soya sauce covered with lots of garlic, spring onion and chilli padi. The cockles were fresh with no sand in it and had just a slight raw taste. I thought that this was just an average appetiser. Nothing great to shout about. And of course, your mouth will stink after eating this dish (due to the raw garlic). =P

Vegetable with Egg, Salted Egg and Century Egg 三蛋时菜 $10 

The Vegetable with Egg, Salted Egg and Century Egg 三蛋时菜 was another dish that Netizen raved about. It was another disappointment; badly executed. The spinach which was supposed to be soft, was firm and hard. The gavy which should have been so tasty due to the 3 eggs and spinach was tasteless. The chef failed to extract the flavours of the ingredients into the gravy. I had better ones elsewhere.

Hot Plate Beancurd $10

The Hot Plate Beancurd arrived sizzling hot. Executed slightly different from most other Cze Char stalls, instead of slices of round shaped beancurd, the beancurds (tofu) were long, rectangular in shape and were soft. The gooey brown gravy was tasty with lots of minced meat and egg underneath. The gravy complemented the rice well and was not overly salty. An average dish. 

Honey Fried Chicken $12

The Honey Fried Chicken, a signature dish recommended by the staff was outstanding. It was easily the best dish in this meal. The chicken was well marinated as the inside was tender and flavourful. It was deep fried till the outside was crisp. The deep fried slices of fried garlic added on top further enhanced the taste up a notch or two. 

Butter Ribs 牛油排骨 $16

The Butter Ribs 牛油排骨 is the most popular dish at Two Chefs Eating Place. The Pork Ribs (I doubt that it was ribs, should be pork meat instead) were covered with milk powder and curry leaves. I had high expectations and was expecting to be blown away by this dish. Instead, I was left disappointed yet again. The meat was tough and distinct flavour of the curry leaves was not brought out. To be frank, there was no melt in the mouth sensation. In fact, we had difficulties finishing this dish. A member of our group who had been to Two Chefs Eating Place in Commonwealth and Sin Ming several times mentioned that somehow, their standard was way off their normal taste today. It seemed that its the norm for their standard to vary on different days. Anyway, I certainly did not know how to appreciate this dish and wonder why nearly everyone online had raved about this.

I know that there may be fans of Two Chefs Eating Place who may be reading this. But still I have got to say this; I left the place feeling extremely disappointed. I did not fancy any of the dishes I tried except for the Honey Fried Chicken. I do not understand the hype and thought that I had better Cze Char dishes else where. Overall, I was not satisfied with this lunch and found myself craving for more/better food (I was not the only one in the group who had this feeling). 

Two Chefs Eating Place 双厨菜馆 (Sin Ming)

Blk 409 Sin Ming Ave

#02-01, Singapore 570409

Tel: 6451 3812 / 9435 4197

Opening Hours: Daily 11am to 1030pm

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Location

Two Chefs Eating Place 双厨菜馆 (Main Branch)

Blk 116 Commonwealth Crescent

#01-129, Singapore 140116

Tel: 6472 5361 / 9437 9712
Opening Hours: Mon 5pm to 1130pm
                          Tue to Sun 1130am to 230pm, 5pm to 1130pm
                          Closed on every last Mon of the month

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761 Yishun Seafood - Cze Char (2nd Post)

Another visit to 761 Yishun Seafood. 761 Yishun Seafood is a Cze Char stall located in a coffeeshop at  Blk 761 at Yishun Street 72. The eatery has been operating for a very long time; 26 years!

This post covers a consolidation of the dishes I ate over 3 occasions. 

As usual I visited this Cze Char stall during dinner time on all 3 occasions. Be prepared to wait around 10 to 30 minutes during dinner time as almost half the people at this coffee shop orders from this Cze Char stall.  

Hot Plate Beancurd $8

The Hot Plate Beancurd served sizzling hot was outstanding. Generous amount of prawns and beancurds with eggs at the bottom. The sauce that was drizzled over the dish was robust and flavourful accompanied with a spicy after taste. The spiciness was just nice for us (We requested for it to be less spicy). Furthermore, the sauce complemented perfectly with plain rice. 

Bittergourd Omelette $5

The Bittergourd Omelette also did not disappoint. For just $5, I was surprised that such a big serving of omelette was given. The omelette was well fried; big, fluffy and soft with the ideal thickness (not too thin, not too thick). The slices of bittergourd in it were well sliced at the ideal thickness. It was well cooked, did not hard and had no raw taste in it.

Wish that thy could cut down the amount of oil required for this dish. Surprisingly, the Seafood Omelette that  I had at Chong Kei Hoi Sin Yeh Mei Fan Tim 忠記海鮮魚翅飯店 (Macau) is still one of those which was not oily. Ironic as I would have thought HK/China would have had used more oil in their cooking. (no offence to anyone)

Sweet and Sour Pork $8

The Sweet and Sour Pork was average. 

Ginger Onion Diced Chicken $8

Ginger Onion Diced Chicken $8

Ginger Onion Diced Chicken was average. The different flavours of the ingredients were infused into the chicken. However, it did not sees to appeal much to me.

Prawn Paste Chicken (meat) $8

Prawn Paste Chicken (meat) $8

When ordering Prawn Paste Chicken, customers can choose between the wings or meat. In this case, we chose meat. A decent dish. The prawn paste batter was not bad, just that in some parts, the batter was too thick. Another plus will be that it was not oily and inside, it was juicy and tender.

Prawn Paste Chicken (wings) $8

On another occasion, we ordered the Prawn Paste Chicken in the form of chicken wings. It was so delicious! (Likely to be more biased as its chicken wings haha..) Anyway, I prefer this compared to meat. Crispy on the outside and inside it was piping hot, tender and juicy! Shiok. 

Sambal Kang Kong $6

The Sambal Kang Kong was yummy. It was not overly spicy and the kang kong still retained a nice crunchiness. 

Oyster Sauce Spinach $6

Baby Kai Lan with Oyster Sauce $6

The Spinach and Baby Kai Lan were both executed in the same way; with oyster sauce. Both were well fried and still retained the crunchiness. A simple dish that did not disappoint, if they were to cut down the saltiness by just a bit, it would be perfect.

'Jiu Qi' Soup $4

Shared the 'Jiu Qi' Soup among 3 persons. Anyone care to enlighten me on the meaning of 'Jiu Qi'? Is it a vegetable? Anyway this soup was very tasty and not overly salty. Filled with a wide variety of different ingredients such as vegetable, carrots, button mushrooms, straw mushrooms, squid, prawns, fish slices and egg, this is so value for money. Moreover, there was still more than half the amount of soup left after scooping it in the 3 bowls.

The food here may not be mind blowing, but it was surprisingly good and affordable. Good job!

761 Yishun Seafood - Cze Char (2nd Post)

Blk 761 Yishun Street 72

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Jack's Place (Marina Square)

Back to Jack's Place again. Jack's Place a restaurant chain specialises in serving affordable western cuisine such as steaks. The restaurant first start back in 1966 and now has 15 outlets in Singapore and evolved to include restaurants with other concepts such as Eatzi Gourmet, Seafood Harvest, Brewbaker's Kitchen & Bar, Hoshigaoka and Jack's Place under the JP Pepperdine Group. It's newest concept restaurant is the Kkongdon Korea BBQ, that offers Korean BBQ cuisine. 

Exterior

The exterior of Jack's Place restaurant at Marina Square. All their outlets have the same similar exterior with the same corporate colours. 

Interior

Even the interior is consistent. Same type of furnishing decoration. Classy modern furnishing and ambience with its signature white and green table cloth. Nostalgic! 

Kudos to their marketing and branding team for keeping a consistent image at all 15 outlets. Makes me feel so comfortable despite being at a different outlet. 

Spotted something new among their decorations. Nice touch. Cute design of animal cut outs in their corporate colour.

Daily Set Lunch Menu

Before we stepped in, we already know what we would be ordering. Its the N.Z. Ribeye Steak with Brown Sauce ($16) from the Executive Set Lunch which comes along with Soup of the Day, Garlic Bread, Day's Dessert and Coffee/Tea. 

Garlic Bread

Two slices of Garlic Bread, one for each of us. 

Soup of the Day

The Soup of the Day was carrot, potato, leek and chicken soup. It came piping hot. The soup was filled with the natural flavours of the ingredients. The chunks of potatoes, carrots and leeks were well cooked; soft yet retaining the flavours. The chicken chunks in it was surprisingly tender. Souperlicious Soup of the Day! 

Executive Set Lunch: NZ Ribeye Steak with Brown Sauce $16

The steaks at Jack's Place are served sizzling on a hot plate. Hence, whenever we hear the sizzling sound coming out from the kitchen, we will turn and keep a look out (anticipating) for ours. 

As expected, the piping hot sizzling NZ Ribeye Steak with Brown Sauce was served on the hot plate with seasonal vegetables and a baked potato. Do note, the hot plate is well... hot, touch the wooden parts instead if you need to shift the plate. 

Executive Set Lunch: NZ Ribeye Steak with Brown Sauce $16

I requested for my steak to be cooked 'medium' so that it will be soft and somewhat firm. The brown sauce was 'darn' good and complemented the steak perfectly. 

The seasonal vegetables served consisted of slices of carrots, radish and french beans. The carrots and radish were soft but the french beans were a tad too hard. A healthy side dish as no oil was used. I believed they were blanched and cooked in hot water. 

Executive Set Lunch: NZ Ribeye Steak with Brown Sauce $16

Baked Potato topped with Sour Cream sauce, Chicken Bacon bits and Spring Onions. I like how Jack's Place executed this as the potato was moist and soft on the inside. Moreover, the chicken bits were fragrant. If I did not know, I would have thought that this was pork bacon bits. 

Day's Dessert with Tea

Concluded the meal with Day's Dessert and tea.

Overall, a fulfilling and satisfying meal. Still my favourite place for an affordable and decent steak. In terms of service, the waiter and waitress were prompt. In addition, one of the staff came over and asked if the steak was cooked to our expectations. I did feedback to her that the steak was to our liking and that the french beans were a tad too hard. A little softer would have been ideal. Furthermore, feedback to her that it was a great meal thus far. I noticed that she also did the like wise for other customers. It was a nice gesture and I was impressed with her service.

ps: I always ask for extra brown sauce. It comes with no extra charge! Yummy! 

Jack's Place (Marina Square)

6 Raffles Boulevard 

#02-138H Marina Square

Tel: 6338 8292 / 6338 6081

Opening Hours: Daily 11am to 1030pm

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Tung Lok Seafood 同乐酒家 (Orchard Central)

Tung Lok Seafood 同乐酒家 is part of the TungLok Group which has manages more than 40 restaurants specialising in different types of cuisines under its portfolio. The Tung Lok Seafood restaurant specialises in Singapore style seafood. 

Refillable hot Chinese Tea at $1.50 each

Appetiser - Pickle Radish $3

Crispy Fish Skin with Salted Egg Yolk $8

Crispy Fish Skin with Salted Egg Yolk is a must try! The salted egg yolk well mixed with fish skin was fried with curry leaves and slices of chilli padi. So crunchy, tasty and savoury. Sinfully Delicious and addicitive! 

Braised House Special Beancurd with Nameko Mushrooms and Vegetables $18

The Braised House Special Beancurd with Nameko Mushrooms and Vegetables was surprisingly good. A  well-executed dish all the way from the cooking to the presentation of the dish. The tofu was smooth, soft and flavourful. Moreover, the sauce was just right as it did not overwhelm the different flavours of the ingredients and yet provided sufficient flavour to the vegetables. 

Oven-baked Pork Rib with Chef's Special Sauce $10

The Oven-baked Pork Rib with Chef's Special Sauce was average. Nothing great to shout about except that the meat came off easily. 

Deep Fried Prawns with Wasabi-Mayo Sauce $26

The prawns in the Deep Fried Prawns with Wasabi-Mayo Sauce were huge, firm and fresh. However, I thought that the wasabi-mayo sauce coating the prawn was forgettable and the wasabi intensity (spiciness) seemed to have been toned down. I did not find myself longing for another piece of the prawn.  

Sambal Kang Kong $14

The Sambal Kang Kong was outstanding and well-fried. The sambal belacan with hae bee hiam (spicy  dried shrimp) was spicy, fragrant and not oily. In additional, it was extremely addictive. Even though the Kang Kong was finished, I could not resist using getting whatever sambal belacan that was left on the plate.  

Yam Paste with Gingko Nuts served in Young Coconut $8

Yam Paste with Gingko Nuts served in Young Coconut $8

When we ordered the Yam Paste (Orh Nee) with Gingko Nuts served in Young Coconut, we were informed that we would need to wait at last 15 minutes as it is prepared and steamed upon order. It was well worth the wait.

This is unlike the traditional teochew style yam paste. Thick fragrant yam paste with gingko. Surprisingly, the coconut flavour did not overwhelm the taste of this dish. The coconut flesh could be easily can be easily scrapped.

Tung Lok Seafood 同乐酒家 (Orchard Central)

181 Orchard Road

#11-05 Orchard Central

Tel: 6834 4888

Opening Hours: Mon to Sat 1130am - 3pm, 6pm - 1030pm

                        Sun 10am - 3pm, 6pm -1030pm

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