Hui Yuan's Profile

General Information

I'm

female , age 23

I'm from

Sp, a small island

I'm a

dessert lover

The best meal in my life was at

home?

I drink only

Tea

I'm allergic to

some seafood

When I'm not eating I'm...

blogging n still sea...

Check out my website

http://www.huiyuan89.wordpress.com

Recent Review

1. Chef Daniel's Kitchen (Iluma @ Bugis)

   

   682

   90

   8

   Overall

   • Hui Yuan
   • Recommend.
   • I spent about S$36 Per Person

   • Food/Beverage: 8
   • Ambience: 7
   • Value: 8
   • Service: 8

   Award winning dishes

   15 July, 2011

   House salad ($10++)
   
    
   
   A simple mixed salad with sliced mushrooms, cherry tomatoes, pickled cucumber , sweet honey dew in honey mustard dressing.
   
   Five spices Foie Gras ($14++)
   
    
   
   I wonder why there were melon balls served alongside… anyway, the melons were really sweet but had a hint of spiciness.
   
   The Foie gras was infused with very mild ”five spices” which is commonly used in Chinese Ngoh Hiang. I would prefer the foie gras to be slightly pan fried to create a crispy outer layer.  Sweet glutinous and wild black rice served underneath provides a chewy & nutty texture .
   
   Wok Charred Salmon ($22++) 
   
     
   
   The Wok charred salmon was an award-wining dish of Chef Daniel Koh. Indeed, the dish deserved to to be awarded. The salmon was served slightly charred on the outside but the inner was 80% cooked. Set atop a bed of braised leeks, tomatoes and lady’s finger. We enjoyed the mild-tasting salmon and the vegetables in the broth.
   
    
   
   Grilled Tuna Steak ($22++)
   
    
   
   The tuna steak was seasoned with cumin, coriander and white pepper but on top of that I felt that sichuan peppers were also added for extra spiciness. The dish smell fragrant, which reminded me of”roti prata with curry” . The tuna dish was a fusion of Western and Indian cuisine where strong herbs and spices were used .
   
   ~A.W.E.S.O.M.E ~
   
   
   
   The outer layer was the blend of herbs and spices (cumin, coriander, white pepper & sichuan peppers) which provides a crisp texture while the inner was rare. I could literally taste the natural freshness and flavour of the tuna meat. The sauce was delicious but I couldn’t make out what exact ingredients were used…. perhaps a bit of miso ???
   
   The green bean sambal had bits of crispy tau kwa , bits of long beans and stir fried in sambal chilli which reminded me of muslim food…Enjoyed it!
   
   The grilled tomato , on the other hand, was redundant since the texture was so tough and was not juicy at all.
   
    
   
   Verdict : Reservations are highly recommended as the place often experienced high human traffic ( full-house) during lunch & dinner hours. Most of the service staffs are from PRC and therefore there ”might” be miscommunication. However, the service was pretty friendly & efficient. Despite the inaccessibility, I felt it was worth the effort to get here to enjoy tantalizing food.
   
    
   
   
   
    
   
   

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   Must tries: set lunches,chargrilled salmon

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   4 Review Photo(s)

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   • Management Response

   1. 
      • Great Review!
      RubbishEatRGrow The HungryGoWhere folks couldn't have written this better!

      01 August 2011 02:08
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