Au Naturel at Zi Yean

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Zi Yean is one of those newfangled zichar places that serves up rather imaginative dishes. Its name means “natural” in Cantonese and we were rather amused by the very fitting “au naturel” chopstick holders.

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They’re specially printed with the restaurant name on the back even!

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Dinner started off with a very yummy double boiled soup with sea whelk, cordyceps and Sakura chicken. The special was tasty and full of chickeny goodness and umami flavour from the seafood. This is excellent for chasing away a cold. One problem though is that the quality varies from visit to visit. We went there for dinner two nights in a row and on the first night, the soup was perfect. The next night, however, the soup was oversalted, which kinda ruined the flavours. Pity.

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Next up was the spinach in superior broth. I liked how they added century egg and topped it with a sprinkling of crispy silver fish. With smooth, non-gritty spinach, earthy century egg and salty crunchy fish, this made for a killer combination that beats most other places hands down.

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I felt that the honey pork ribs were a bit of a weak link. It was your typical deboned pork rib in sweet sauce, tender enough but nothing in particular to rave about. Perhaps I just don’t particularly fancy sweet savouries.

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The final main dish was the most interesting: crab meat fried with egg white and topped with a raw egg yolk. The dish arrived piping hot and the idea was to quickly stir in the egg yolk so the gooey stuff coated the crab-egg white pieces. I liked the texture a lot as it had varying bits of chewy from the crab pieces and the dried scallop, that  coupled with the softness of the egg white was a winner. I like egg, I like crab, this is dish is kinda hard to beat.

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We had orh nee for dessert. The yam paste here is very nicely made though it doesn’t quite beat the grandmaster at Ah Orh. The paste is fairly smooth with little bits of yam embedded inside. It’s topped with soft pumpkin pieces and has very little oil. Avoid the accompanying coconut milk because they use the stuff from a carton. Less than fresh coconut milk mars the taste terribly. I like this version quite a bit because it’s good enough and it’s less oily than other versions.

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Other things worth eating are the home made tofu topped with bonito flakes and any of their basic stir-fry dishes. Go there with family or lots of good friends so you can try more dishes!

Zi Yean
Blk 56 Lengkok Bahru #01-443
Tel: 6474 0911 (Air-Con) / 6471 0253 (Non Air-Con)

Traditional Teochew

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We went out with family for the famous Teochew food at Ah Orh, mainly because DC’s grandma wanted to have braised goose. I have no objections whatsoever to one of my favourite types of fowl and happily joined in. The star dish of goose was excellent, where the slightly gamey taste of goose was very well set off by the flavourful spices. I liked how mellow the dish was. We made some halfhearted comments about taking some back for those at home, but ended up polishing off the whole dish instead. There were some other bits to the dish as well: tau kwa, braised pork belly and cucumber. I liked the soft, yet rather dense texture of the very fresh and creamy tau kwa and also the cucumber chunks that very nicely soaked up the goose gravy. It’s well worth coming here just for the goose I think.

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But won’t you miss out if you only eat the goose here? The hae cho (prawn rolls) here are pretty good. They’re made with yam, so a little different from the norm. I’m not sure how much prawn really goes into this but I think the stuffing is prawn, minced pork, yam and maybe chestnuts. All that is wrapped in tau kee (beancurd skin), deep fried and then eaten with a burnt caramel sauce. I quite liked this version although the yam made it rather heavy after a couple. I had to go easy on this to make room for the rest of the meal.

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They made a decent rendition of oyster omelette, with barely cooked oysters atop a nicely executed omelette. DC’s mum wasn’t too keen on the fact that the two had obviously been cooked separately. I guess she’s far more discerning than me on this! For me, oyster and egg make such a magical combination that as long as they’re decently cooked, I’m happy.

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The weakest link in the meal was the braised fish head with bitter gourd. The taste was all over the place and not harmonised at all. There was bitter and salty and chilli-hot, and that didn’t enhance the slightly over-fried fish pieces. It didn’t help that the fish was rather bony and we were spitting out bits of bone more than chewing and enjoying. This was a dish I wouldn’t re-order.

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Special mention must be made of their sambal kang kong. I liked how there was plenty of wok hei and a very flavourful sambal with bright flavours that really stood out. It was quite a spicy dish too, so beware!

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We weren’t really going to order this because we’d stuffed ourselves silly. But how to go to a Teochew restaurant and not order orh nee for dessert? I am a huge fan of yam paste and while this version looked rather disgusting (pardon the photo), I was surprised by how much I slurped it up and even fought DC for seconds! This yam paste found that sweet spot of silky yet with the occasional little chunk of yam to remind you that it’s made from real yam and not powder. It wasn’t overly oily or lemak either and while I was sceptical that there wasn’t pumpkin (and very little gingko nut, to DC’s dismay) but mainly red date, the paste did fine on its own. You have to save some space in your stomach for this dessert!

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Ah Orh Seafood Restaurant
Blk 115, Jalan Bukit Merah, #01-1627
Tel: 6275 7575