Not sure where to go for your Chinese New Year reunion meal?
Let East Bistro at myVillage be the place. No frills, cosy and spacious that fits the bill.
Helmed by acclaimed head Chef Tony Wong, who spearheaded well-known Michelin-starred Cantonese Restaurant Lei Garden, East Bistro is known for its exquisite Cantonese and Teochew cuisines. Chef Tony believes that quality dishes are created through three main criteria - Freshness, Fragrance and Flavour. By opening East Bistro at myVillage, those at Serangoon Garden neighbourhood gets closer to over 40 years of Michelin-winning culinary experience food.
The venue was set in a traditional look and with simple new year decorations. Not too flashy and yet not too dull, sticking to their chef's belief of recreating old style cantonese ambience both in food and environment. Furthermore, all of the waiters, waitress and chefs speaks cantonese.
For the Chinese New Year season, Chef Tony has specially created four different set menus to cater to the different budgets and preferences.
Chinese New Year 2019 – Set B
Steamed Garoupa Fish in HK Style
Prized by the Cantonese for steaming, Garoupas are known for its delicate, tender and firm white flesh. The whole fish is steamed and then dressed with julienned green onion and ginger. Hot oil is then drizzled over the green onion and ginger. Light soy sauce is then dressed on the side of the fish. A clean and simple, yet incredibly delish dish.
Smoked Chicken in Ginger Taste
Their smoked chicken is based off a traditional Hong Kong recipe. Using only Kampung chicken for its tender meat, the chicken is steamed to retain the moisture and its natural flavours. I felt that it tasted like the preserved duck meat.
Chilled Double Boiled Snow Lotus Seed
Specially imported from Hong Kong and rarely found in Singapore, this high-quality Snow Lotus Seed is first boiled and added into the dessert made from dried longans and large red dates. It's sweet and the snow lotus seed felt like pearls in our bubble tea.
Red Dates Cake
A traditional delicacy enjoyed during Chinese New Year. Using only large red dates, it is first boiled and subsequently made into a puree. Besides just red dates, coconut is also added into the mix. The sweet fragrance of the red dates works beautifully with the creamy flavour of the coconut. I did not feel sinful at all when taking this dessert although it's very sweet.
Normal ala-carte menu
Crispy Rice with Crab in Soup
A must-try at East Bistro. Keep your eyes peeled for the crackling of the golden fried rice crisps when they are tossed into the porridge. The broth is made up of chicken and pork bone, that is simmered for up to five hours. Chef Tony only uses Sri Lankan crabs for this dish, preferring their inherent tenderness and sweetness. The bright orange hue of the crustacean adds an extra sweetness to the clear soup. This is a must-order dish at East Bistro. A very comforting dish that not only warms the stomach but also the soul.
Iced Sweet & Sour Pork
Unlike the typical Sweet and Sour Pork in Tze Char stalls that uses tomato-based sauce, the signature orange sauce at East Bistro is made from Hawthorne. The pork is first deep-fried to create the crispy skin, stir-fried with the Hawthorne sauce and presented on a plate of ice. The purpose of the ice is supposed to cool down the crispy skin and while maintaining the inside hot, however as we ate it immediately when it was served, both the skin and meat were still hot.
Chilled Mango Sago Cream with Pomelo
A refreshing chilled dessert using mango puree as a base enriched with evaporated milk for a creamier texture and served with a generous amount of freshly cut pomelo and mango.
Rice Rolls with Dark Sauce
Stirred fried Chee Cheong Fun with bean sprout and dark sauce is one of the special dim sum dish served at East Bistro which is only available on Saturday, Sunday and Public Holidays. Due to the dark sauce, it looks like a piece of meat instead of rice rolls.
Jin Deui
Jin Duei or Sesame Ball is also another Dim Sum dish that is served during Saturday, Sunday and Public Holidays. It is unlike the normal sesame ball you usually get outside which is small and filled with peanut or other fillings. The speciality of this dish is that the skin was made specially thin and there is not fillings. Thereafter, it will be deep fried to blow up then shape and make the skin extremely crispy. No one knows how the chef is able to make such a thin skin and able to withstand the deep frying process. The chef recommends the dish to be eaten right after it is served as it is meant to be eaten hot and crispy. As this is one of their famous dish, most people who like to take away have to let the chef knows beforehand so that he can fry it longer to retain the temperature and crispiness when you reach home.
In conclusion, although it is located at the Serangoon, I believe everyone should head down, especially on weekend or public holidays, to give a try on their food. In my opinion, the Red Date Cake and Smoked Chicken in Ginger Taste was the best of all as it gave a very unique taste and it's only available in the chinese new year menu.
Head down to East Bistro to celebrate a wonderful Chinese New Year.
East Bistro 東小馆
Address: 1 Maju Avenue, #02-01, myVillage @ Serangoon Gardens, Singapore 556679
(a short walk from Chomp Chomp Food Centre)
Contact: 6634 2998
Opening Hours: 11:00am - 3:00pm, 5:00pm - 10:00pm
Getting there:
By Bus - 73, 136, 315 or 317
By Car: Enjoy free valet service every Friday evening from 6pm to 10.30pm and weekends and Public Holidays from 10am to 10.30pm.
By Shuttle Service - Lunch Shuttle Service AMK Industrial Park 2 Route (from ST Microelectronics, North Star, Seagate, to myVillage). Available every 15 minutes from 11.45am to 2.40pm, Monday to Friday only. (excluding Public Holidays).
Website: http://eastbistro.sg/
Tasting session attended and post by @rydenlee.
XOXO
Let East Bistro at myVillage be the place. No frills, cosy and spacious that fits the bill.
Helmed by acclaimed head Chef Tony Wong, who spearheaded well-known Michelin-starred Cantonese Restaurant Lei Garden, East Bistro is known for its exquisite Cantonese and Teochew cuisines. Chef Tony believes that quality dishes are created through three main criteria - Freshness, Fragrance and Flavour. By opening East Bistro at myVillage, those at Serangoon Garden neighbourhood gets closer to over 40 years of Michelin-winning culinary experience food.
The venue was set in a traditional look and with simple new year decorations. Not too flashy and yet not too dull, sticking to their chef's belief of recreating old style cantonese ambience both in food and environment. Furthermore, all of the waiters, waitress and chefs speaks cantonese.
For the Chinese New Year season, Chef Tony has specially created four different set menus to cater to the different budgets and preferences.
Chinese New Year 2019 – Set B
Steamed Garoupa Fish in HK Style
Prized by the Cantonese for steaming, Garoupas are known for its delicate, tender and firm white flesh. The whole fish is steamed and then dressed with julienned green onion and ginger. Hot oil is then drizzled over the green onion and ginger. Light soy sauce is then dressed on the side of the fish. A clean and simple, yet incredibly delish dish.
Smoked Chicken in Ginger Taste
Their smoked chicken is based off a traditional Hong Kong recipe. Using only Kampung chicken for its tender meat, the chicken is steamed to retain the moisture and its natural flavours. I felt that it tasted like the preserved duck meat.
Chilled Double Boiled Snow Lotus Seed
Specially imported from Hong Kong and rarely found in Singapore, this high-quality Snow Lotus Seed is first boiled and added into the dessert made from dried longans and large red dates. It's sweet and the snow lotus seed felt like pearls in our bubble tea.
Red Dates Cake
A traditional delicacy enjoyed during Chinese New Year. Using only large red dates, it is first boiled and subsequently made into a puree. Besides just red dates, coconut is also added into the mix. The sweet fragrance of the red dates works beautifully with the creamy flavour of the coconut. I did not feel sinful at all when taking this dessert although it's very sweet.
Normal ala-carte menu
Crispy Rice with Crab in Soup
A must-try at East Bistro. Keep your eyes peeled for the crackling of the golden fried rice crisps when they are tossed into the porridge. The broth is made up of chicken and pork bone, that is simmered for up to five hours. Chef Tony only uses Sri Lankan crabs for this dish, preferring their inherent tenderness and sweetness. The bright orange hue of the crustacean adds an extra sweetness to the clear soup. This is a must-order dish at East Bistro. A very comforting dish that not only warms the stomach but also the soul.
Iced Sweet & Sour Pork
Unlike the typical Sweet and Sour Pork in Tze Char stalls that uses tomato-based sauce, the signature orange sauce at East Bistro is made from Hawthorne. The pork is first deep-fried to create the crispy skin, stir-fried with the Hawthorne sauce and presented on a plate of ice. The purpose of the ice is supposed to cool down the crispy skin and while maintaining the inside hot, however as we ate it immediately when it was served, both the skin and meat were still hot.
Chilled Mango Sago Cream with Pomelo
A refreshing chilled dessert using mango puree as a base enriched with evaporated milk for a creamier texture and served with a generous amount of freshly cut pomelo and mango.
Rice Rolls with Dark Sauce
Stirred fried Chee Cheong Fun with bean sprout and dark sauce is one of the special dim sum dish served at East Bistro which is only available on Saturday, Sunday and Public Holidays. Due to the dark sauce, it looks like a piece of meat instead of rice rolls.
Jin Deui
Jin Duei or Sesame Ball is also another Dim Sum dish that is served during Saturday, Sunday and Public Holidays. It is unlike the normal sesame ball you usually get outside which is small and filled with peanut or other fillings. The speciality of this dish is that the skin was made specially thin and there is not fillings. Thereafter, it will be deep fried to blow up then shape and make the skin extremely crispy. No one knows how the chef is able to make such a thin skin and able to withstand the deep frying process. The chef recommends the dish to be eaten right after it is served as it is meant to be eaten hot and crispy. As this is one of their famous dish, most people who like to take away have to let the chef knows beforehand so that he can fry it longer to retain the temperature and crispiness when you reach home.
In conclusion, although it is located at the Serangoon, I believe everyone should head down, especially on weekend or public holidays, to give a try on their food. In my opinion, the Red Date Cake and Smoked Chicken in Ginger Taste was the best of all as it gave a very unique taste and it's only available in the chinese new year menu.
Head down to East Bistro to celebrate a wonderful Chinese New Year.
East Bistro 東小馆
Address: 1 Maju Avenue, #02-01, myVillage @ Serangoon Gardens, Singapore 556679
(a short walk from Chomp Chomp Food Centre)
Contact: 6634 2998
Opening Hours: 11:00am - 3:00pm, 5:00pm - 10:00pm
Getting there:
By Bus - 73, 136, 315 or 317
By Car: Enjoy free valet service every Friday evening from 6pm to 10.30pm and weekends and Public Holidays from 10am to 10.30pm.
By Shuttle Service - Lunch Shuttle Service AMK Industrial Park 2 Route (from ST Microelectronics, North Star, Seagate, to myVillage). Available every 15 minutes from 11.45am to 2.40pm, Monday to Friday only. (excluding Public Holidays).
Website: http://eastbistro.sg/
Tasting session attended and post by @rydenlee.
XOXO
1 comment:
Very nice write-up. I absolutely appreciate this website. Thanks!
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