With 47 years of experience, Master Chef Huang Ching Biao is a big deal. He has cooked for not one, but TWO FOUNDERS of Asian countries, President Chiang Kai-shek, and first Prime Minister Lee Kuan Yew.
The Taiwanese Porridge Supper (10.30pm-2.30am daily) features 70 dishes, and we tried more than 10 of them. They were all good.
The pork dishes stood out, and our favorites that night were porky:
Stewed pork belly with preserved vegetables 梅菜扣肉 ($16): not greasy, not overly salty
Steamed minced pork 蒸肉饼 ($16): aromatic, and homely
Braised pork belly 外婆红烧肉 ($20)
Fried pomfret with bean sauce ($18)
Shrimp paste chicken ($24)
In general, the dishes were homely and tasty, and I was surprised to find that no MSG was used. But the positioning is weird for me: rich casino-goers may not eat such simple, rustic dishes; and locals know equally savory and more affordable teochew muay to satisfy our supper cravings.
Braised duck ($20)
Nonetheless, the food is delicious, and you don’t very often come across such an august chef who has served royalty. Perhaps late-night moviegoers or clubbers in the city area may want to pop by?
1 Bayfront Avenue, Tower 2 Hotel Lobby #01-05, Singapore 018971
T: +65 6688 7733
Supper: 10.30pm-2.30am daily
Written by A. Nathanael Ho.
Thanks, Sylvia and Ellie, for the tasting.