{"id":40622,"date":"2016-06-01T07:43:01","date_gmt":"2016-05-31T23:43:01","guid":{"rendered":"http:\/\/rubbisheatrubbishgrow.com\/?p=40622"},"modified":"2016-05-31T02:36:52","modified_gmt":"2016-05-30T18:36:52","slug":"york-hotel-singapore","status":"publish","type":"post","link":"https:\/\/rubbisheatrubbishgrow.com\/zh\/2016\/06\/01\/york-hotel-singapore\/","title":{"rendered":"Provincial Cuisines of China by Celebrity Chef Charlie Tham at White Rose Cafe, York Hotel (1 Jun – 31 Jul)"},"content":{"rendered":"

\"white-rose-cafe-york-hotel\"After the awesome Penang hawker buffet<\/a> promotion at White Rose Cafe, York Hotel<\/strong>, the hotel has come up with Provincial Cuisines of China<\/strong> by Chef Charlie Tham. Besides the regular menu, the 7 new Chinese dishes, available till end of July, are inspired by Tham’s travels to Fuzhou, Guilin, and Kunming.<\/p>\n

\"white-rose-cafe-oyster-patty\"The 7 dishes are extremely affordable, ranging from $12 – $18. And when I compare the “Saving Private Ryan” atmosphere during the Penang hawker buffet and the current tranquil atmosphere, I couldn’t believe they are the same space.<\/p>\n

\"white-rose-cafe-octopus\"Out of the three appetizers, the best, spicy tangy octopus<\/strong> (above), is a Fuzhou dish of octopus and dragonfruit cubes tossed in a light tangy sauce. A nice start to the meal.<\/p>\n

\"york-hotel-escargot-orange\"But I didn’t quite like the other 2 appetizers. The oyster biscuit patty<\/strong> is an oyster in a fishcake, but the Fuzhou Oyster Cake at Maxwell Market<\/a> is more shiok<\/em>, greasier, crispier, and has more oysters. The Guilin escargot with orange<\/strong> is undistinguished.<\/p>\n

\"york-hotel-fish-noodles\"The most delicious Fuzhou main, fish noodles with seafood<\/strong> ($15), is as good value as it is delicious. The noodles is handmade with fresh fish; and the pot brims with oysters, clams, mussels, prawns, and crab. The broth is extremely sweet; it’s similar to the sweet fish soup noodles at hawker centre, but it’s much sweeter.<\/p>\n

\"white-rose-cafe-wrapped-fish\"The other three mains, fish wrapped with spinach <\/strong>from Guilin (above), pork belly in spicy sour sauce <\/strong>from Kunming, and spicy BBQ fish in banana leaf<\/strong>, are ok.<\/p>\n

\"york-hotel-pork-belly\"<\/p>\n

\"white-rose-cafe-bbq-fish\"It is an interesting concept to bring provincial Chinese food to Singapore. The food, on the whole, is not bad. The affordable dishes make a good family meal.<\/p>\n

White Rose Cafe, York Hotel<\/a><\/strong>
\n21 Mount Elizabeth, Singapore 228516
\nT: +65 6830 1156
\nFacebook<\/a>
\nLunch 12pm \u2013 2.30pm
\nDinner 6.30pm \u2013 10pm<\/h2>\n

Value\/Price: 8\/10
\nFood: 6\/10
\nAmbience\/Decor: 7\/10
\nService: NA
\nOverall rating: 3.5\/5<\/p>\n

Written by A. Nathanael Ho.<\/a><\/p>","protected":false},"excerpt":{"rendered":"

After the awesome Penang hawker buffet promotion at White Rose Cafe, York Hotel, the hotel has come up with Provincial Cuisines of China by Chef Charlie Tham. 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