Mid-Autumn 2015

The light-up ceremony and fireworks displays for Chinatown Mid-Autumn Festival 2015 on Sunday marked the first day of the 8th lunar month, though its festive bazaar and carnival started one day earlier. At the month-long Takashimaya Mooncake Fair that runs 'til 27 Sep, there are a few new participants such as Mandarin Orchard and Pantler. While some seemed to have used the same packaging as previous year(s) or made such minor tweaks that I was oblivious to, Tung Lok Group has new ones this year for its Perfect Duo and Bite-Sized. Loved Man Fu Yuan by Intercontinental Singapore's tin box where local illustrator Jacqueline Goh captured the hotel's rich heritage, arts and culture in the multifaceted façades of the historic Bugis district. Interestingly, Sze Chuan Court by Fairmont Singapore's boxes reminded me of cheongsams and The Cookie Museum's resembled large books.

Dancing Crab

My dining companions, one of whom has tried Crab in Da Bag at Big Splash before, and I met up for dinner on a weekend at Dancing Crab. Located at The Grandstand where Modern Asian Diner (abbreviated as MAD) used to be, it is also by Tung Lok Group. Flags of various countries strung together, and fishing nets hung from the ceiling at the spacious place. Opened last April, it is one of the restaurants in Singapore where seafood is poured onto the table for diners to dig in with their hands. While the concept from Louisiana started with The Cajun Kings in August 2012, others such as The Boiler Louisiana Seafood & Beer which serves seafood in bags and The Pelican Seafood Bar & Grill have also jumped on the bandwagon.

TungLok XiHé Peking Duck

TungLok XiHé Peking Duck, collaboration between Tung Lok Group and Beijing's XiHe restaurant group, has opened a 2nd branch in Singapore after The Grandstand. Tucked away in a quiet corner on the 7th floor of Orchard Central, its signature dish is Peking duck. But not the Cantonese version, so do not expect thin egg skin but thick pancakes. No different from most other restaurants, the roasted duck served whole (there is no half portion here) was carved in front of customers. Cut such that the thin crisp skin came with a bit of meat, this was best dipped in blueberry sauce followed by sugar so the latter popped or at least crackled in the mouth – a modern twist to the original dish and a tad sweet. We were recommended to eat the breast meat, with skin still intact, as wraps.

New Kid on the Block – Noodle Stories

With the opening of Orchard Gateway, there are definitely more places to eat in the area. Despite so, queues can still be seen at Noodle Place Restaurant which shifted from Centrepoint to the new shopping mall. In addition, Hai Di Lao opened its 2nd branch at 313@somerset and Dean & Delucca expanded its space on the 4th floor of Orchard Central. At the latter, TungLok XiHé Peking Duck opened a 2nd branch after The Grandstand while Lao Beijing was revamped to Noodle Stories. Both are located on the 7th floor with the latter serving Northern Chinese cuisine such as dumplings, noodles and soup. According to its website, the exquisite yet simple everyday fare is easy to love and its traditional comfort dishes appeal to the modern tastes with its rich and tasty flavours.

Modern Asian Diner

Collaboration between Tung Lok Group, Dick Lee, Bakerzin, Bar Stories and Top Wines led to Modern Asian Diner at The Grandstand (formerly known as Turf City). Abbreviated as MAD, the 5-in-1 concept combines dining, bakery, bar, wine and retail under one roof. On the lower floor with a door that leads outside is the sunlit bakery by Bakerzin, with displays of freshly-baked breads and pastries. Located near the taxi stand at South Grandstand with glass walls, it is simply furnished with concrete floor and lots of space between wooden tables and chairs. A yellow feature wall stood out against the neutral palette, except for a wall with colourful polka dots. Climbed a few steps to the upper floor where the front and right walls were adorned by red cushioned booth seats, tables and walls. To the left is the bar, manned by mixologist from bespoke cocktail maker Bar Stories, with blue-lit boxes against black walls. In the middle were blue, brown and white rattan chairs.