Marriot Renaissance Putuo: Outer City Luxury

Hotels come in all shapes, sizes and most importantly prices in Shanghai. While doing our research on accommodation, we were lucky enough to come across Marriot's 3 for the price of 2 promotion, in which their Renaissance Putuo property costed only an average of SGD130 for each of the three nights. Miss out on the good deal, we will not.



Located in the relatively new town of Putuo, the hotel had a direct entrance to a underground shopping mall which leads you to LanGao Road MRT Station, which is about another 30 minutes away from the bustling city centre. Well-connected enough I would say.

Hotel lobby was pretty spacious and impressive with a gorgeous chandelier over the bar area. We arrived really early at the hotel (8am, to be precise), so we checked-in with the courteous staff, left our luggage there and headed out before coming back after lunch.



And boy, do we love our room! Modern and posh-looking, the toilet left us wow-ing with its plus-size bathtub and sliding side-wall concept. Watching tv while taking a hot soak? Entirely do-able.




While the window view was nothing to shout about (The problem of building a sparkling town in a old neighbourhood, if you can imagine), the room was definitely welcoming after a full day out as you laze on the sofa lounge and tuck into a good night on a comfy bed and pillows. A good place to stay while in Shanghai, and definitely value for money for us.

Marriot Renaissance Putuo
50 Tongchuan Road, Shanghai, China, 200333
Tel: +86 800 468 3571
Check out their website for ongoing promotions!
Directions: Alight at Langao Road Station (Line 7), walk towards the underground mall and follow the overhead sign leading to the hotel.

Taken with Nikon D70

New Heights: A Snowy Dinner on The Bund

The biggest highlight (and surprise) of our Shanghai trip was no doubt the sheer luck of encountering snow on one of the nights. Being a mountain turtle who have never seen real flakes drifting down from the sky, we were pretty ecstatic and spent a good amount of time jumping around like kids. When we were finally tired and shivering, it was time to head for our only fine dining meal of the trip at New Heights.




Housed in one of the historical buildings along the Bund, New Heights is one of the many restaurants in the cluster which offered a brilliant view of the Bund and Pudong. Well fine dining for the mainly western menu (they have a south east asian section with laksa and chicken rice!) is kind of an overstatement actually, as the vibe was pretty casual with almost Ikea-like furnishings. It also had a batch of standing lamps which is by far the prettiest I have seen.



The main dining hall had a really good view of the Bund which was made even more awesome with the furious snow outside, no one could resist a picture eh? Further inside is the restaurant is the bar area which should show the galore of Pudong.


Complimentary Bread

Nothing particularly fantastic, but the warmed ones were pretty comfy for the stomach.



Delica-sea (RMB258 ~ SGD51.60 ), The French gratin (RMB45 ~ SGD9.00)

We weren't very hungry after having Haagen Dazs a while ago (Yes, while it was snowing) so we went for the Cocotte for Two which had chunks of Monkfish, Clams and Greens simmered in a creamy sauce, perfect for dipping with the bread.

The baked macaroni sounded particularly inviting in such weather, and we were both satisfied by the mix of pasta and hot, gooey cheese.



Bill for two was RMB393 ~ SGD78.60 after taxes. While we didn't eat much really, the mood for the night was perfect as we enjoyed a slow, relaxing dinner with a fantastic snowing scenery. Very worth a visit while in Shanghai!

New Heights
外滩三号7楼3号
Zhongshan East 1st Rd, Huangpu, Shanghai, China
Tel: +86 21 6321 0909
Directions: Facing the iconic clock tower of the Bund, walk towards your left and the building entrance is at the junction of Zhongshan East Road and Guangdong Road.

Taken with Nikon D70

The Baker's Story: Feast on Brownies

This is an invited writeup



I'm not exactly a desserts person, though there are the rare occasions that I will crave for a chunk of thick chocolate fudge cake, or a slice of creamy American cheesecake. So when these two come together in the form of brownies at The Baker's Story, I have even lesser reasons to say no.

As a homegrown bakery with its first outlet at Sin Ming Center and a (more conveniently-located) second one at Orchid Hotel, Chef/Owner Eric has been building a fanbase with his selection of cheese brownies. Having received a a sample box of assorted flavours earlier this week, I was spoiled for choice and solved the dilemma by trying a bit of everything.


Front: Cheese Brownie ($2.20), Back: Mint Cheese Brownie ($2.30)

Their original signature, this one had a smooth, creamy layer of swirling marble cheese on top and a thick, moist block of chocolate brownie below. Very pleasing and with a size just right for one.

The other brownies basically had the same chocolate base, varying only in terms of toppings. I was never a fan of mint, so the second one was just touch and go for me.



Front: Walnut Chocolate Brownie ($2.30), Back: Banana Brownie ($2.20)

As one of the two non-cheese choices in the box, this was pretty good with a mix of walnut bits and crispy chocolate balls. The banana creation was without surprises really.


Front: Orange Cheese Brownie ($2.80), Back: Crunchy Cheese Brownie ($2.80)

While pretty to look at, the flavour was too artificial for my liking. Thankfully, we summed up with another decent one as the layer of chocolate biscuit provided more texture to the brownie, reminding me much of Rive Gauche's signature Guanaja actually.

If you are in the mood for some quality brownies, popping by The Baker's Story might be just what you want to do. Or when the usual birthday cake won't make the cut, a whole block of brownie might be a pretty good alternative too.

The Baker's Story

No. 8 Sin Ming Road,
#01-05, Sin Ming Centre,
Singapore 575628
Tel: +65 6452 0265

No. 1 Tras Link.
#01-09, Orchid Hotel,
Singapore 078867
Tel: +65 6604 9929

Special thanks to Ivy of FoodNews for the samples!

Taken with Nikon D70

上海姥姥: A Taste of Shanghainese Homecooked Meal

Growing up with a Shanghainese mum who whip up excellent meals means that I never really had a craving for Shanghainese food outside of home; don't even get me started on the many nonsense you find in Singapore. But since we were in Shanghai and the girlfriend haven't eaten as much local food as I did, we headed to the much recommended 上海姥姥 for a good ol fashioned dinner.



Located conveniently near the Bund, 上海姥姥 has been mentioned by several friends for its cheap and delicious Shanghainese food. With its double storey layout and relatively modest decor, we walked in to a full house on a late weekday night, thankfully having only to wait for less than 15 minutes for a table for two upstairs.



凤鹅笋厚百叶干锅, 地三鲜

With the chilling wind outside, a hot wok of soup was just what we need. And it was a real tasty one too; the broth being very flavourful simmered in specialty salted goose meat, paired with crunchy bamboo shoots and balanced with thick beancurd skin.

The vegetable stir fry was a pretty simple dish, with Brinjal, Potato and Capsicum being given a good toss in the wok, but nonetheless appetizing for our dinner.



农家烧豆腐, 八宝辣酱

Another simple homecooked tofu dish, but it was simplicity at its best as the bowl of Beancurd, Black Fungus and Chilli was very comfort stuff. The other one, a good mix of Peanuts, Diced Pork, Bamboo Shoots and Grean Peas in a thick, sweetened bean paste goes really well with rice. Well, all of our choices were excellent rice partners actually.

I can't remember the exact price, but a meal for two cost less than SGD30. While I wasn't particularly excited before and after the meal, this is solely because of the environment I was brought up in. If you are hankering for a good meal that a Shanghainese grandma will serve at home, then this is definitely the place to bookmark.



Besides, a stroll along the Bund after a heavy meal is always pleasing!

上海姥姥家常菜館
上海市黃浦區福州路70號
Tel: +86 21 6321 6613
Directions: With a little bit of direction sense, the restaurant isn't that hard to find if you walk along the Bund and turn into Fuzhou Street.

Taken with Nikon D70

海底捞火锅: The Epitome of Dining Service

I guess anyone that has been to China would have at least one horror story to tell about restaurant service; Rude ones, non-existent ones, and those who seriously don't give a hoot about your meal. Well on the other hand, there are also operators who are going beyond selling good food, instead marketing their service as a plus point to attract customers. And right now, probably no one can do service better than 海底捞火锅.




As a Steamboat chain with outlets all over China (and one landing on our shore recently), 海底捞 not only pride itself in serving steamboat items with top notch quality, but has also been a legend in proving a wholesome customer dining experience. While the queue at its restaurants is pretty infamous (at least a 2 hours wait for walk-ins, especially in Winter!), you won't feel as if you have waited that long with all that complimentary snacks, board games, internet kiosks, manicures for the ladies and shoe polishing service for the gents etc. Yes, all free. I was later told by my relatives that the larger outlets even had table tennis rooms for you to pass time. You got to be kidding me.

And even the "smaller" outlet that we went was huge. With seemingly endless dining halls and corridors, each table was fully seated all the way till we left at 10pm. And with its 24 hours operations, people are still streaming in at wee hours.




When it was finally our turn, we choose the mixed soup base of Curry and Seafood (RMB59 ~ SGD11.80); the former being interestingly appetizing with a little kick of spice and the latter being delightfully rich and flavourful with plenty of clams, mussels and prawns within.

While I didn't take a shot of the condiments counter (RMB9 ~ SGD1.80 per pax, compulsory), the selection was simply mind boggling with all kinds of sauces and toppings you can and cannot think of. Not sure what to order or dip in for your soup base? Don't worry, they got a chart right there for you.


鸡毛菜(RMB8 ~ SGD1.60), 蓬蒿菜(RMB9 ~ SGD1.80), 金针菇(RMB13 ~ SGD2.60), 蛋饺(RMB12 ~ SGD2.40)

With one waiter dedicated to a few tables, he makes sure that you are very well taken care of; Aprons to prevent dirtying your shirt, ziplock bags to protect your handphone/wallet, clearing the soup foam every 10 minutes (no joke) and even matching your bowl of soup with the right condiments to make a even more awesome broth.

And yes, the ingredients were excellent. Vegetables were fresh and the homemade egg-skin minced pork dumpling were very tasty. What we also liked was that you could order just half portion of most items, great for the two of us who wanted to try plenty but didn't have the stomach space.



午餐肉(RMB14 ~ SGD2.80) 青鱼片(RMB15 ~ SGD3.00) 厚百叶(RMB8 ~ SGD3.60) 红薯粉带(RMB10 ~ SGD2.00) 丸类组合(RMB23 ~ SGD4.60) 虾滑(RMB20 ~ SGD4.00) 扇贝(RMB17 ~ SGD3.40)

With plenty of choices for the carnivores, their assorted balls were made almost starch-free with a meaty texture. The signature prawn paste was also thumbs up as it was almost as good as eating the prawns itself, less the troubles of peeling.


特级肥牛(RMB27 ~ SGD5.40) 五花猪肉(RMB18.00 ~ SGD3.60)

Well steamboat aren't completed without sliced meat, and our beef and pork choices were good enough to be eaten without dips.

Total bill for two was RMB270 ~ SGD54.00, being really filling and shiok on a cold day. My photos probably didn't do justice to the legendary service, but it was something to be felt rather than captured. Keep a couple of hours aside for this!

On the Singapore Branch: I have been there no less than three times already and while the service was above most restaurants, it wasn't quite the same feel with plenty of training still needed for the inexperienced staff. Prices too are easily three times of China's, though the food quality and condiment selections are pretty much comparable. An occasional good treat over the mass-produced steamboat buffets.

海底捞火锅
上海市静安区北京西路1068号
Tel: 021 62589750
Directions: A taxi from town is probably your best bet to this outlet, thats what I did anyway.
Check out their website for more branch locations

Taken with Nikon D70

小杨生煎包II: No Shanghai Trip Complete Without It

I don't think I need to reintroduce my favourite Shanghainese snack, as a trip to Shanghai surely warrants a couple of visits to Yang's for cheap, hearty and addictive meals. As it was the girlfriend's first time in Shanghai, I was eager to share with her what I thought was way better than 小笼包.



The system never changes eh. Find a table, queue at cashier to pay and get a receipt, and queue again at the kitchen counter to collect your freshly pan-fried buns.


生煎包 (RMB6 ~ SGD1.20 for 4 pieces)

Oh just look at that beauty; Thick crunchy bottoms with thin skin towards the top, an explosion of rich broth when you nibble on the edges, juicy ball of minced pork as filling and completed with a dash of sesame seeds and diced spring onion. The kind of lost-for-word awesomeness when you close your eyes to indulge in it.

A little tip for you, if 4 is not enough and 8 is too much, you can ask for a 1.5 portion of 6 pieces to satisfy your stomach.



咖喱油豆腐牛肉粉丝汤 (RMB10 ~ SGD2.00), 鱼丸汤 (RMB8 ~ SGD1.60)

While I like the my old favourite of curry-flavoured soup that was not too spicy and filled with beancurd skin, sliced beef and chewy vermicelli, the new exploration of its fishball soup was well rewarded as each ball was made with solid fish paste, giving a meaty texture with fresh flavour.

At less than SGD5 per pax for a really satisfying meal, its no wonder that Yang's outlets always attract long queues. Thankfully, the various outlets I went had pretty consistent quality so there's no need to rush for the original store. Find time for it when in Shanghai, no matter what!

小杨生煎馆
静安区吴江路269号2楼(近茂名北路)
Directions: Located within the 湟普汇 shopping mall, this outlet is quite convenient being a stone throw away from the Nanjing West Road MRT Station.
Check out their website for list of outlets

Taken with Nikon D70

Tim Ho Wan: Star-Studded Dim Sum, Not

This is an invited session



For those who have been to Hong Kong and are even remotely interested in seeking out good dim sum, Chef Mak's Tim Ho Wan shouldn't be an unfamiliar name. After all, his original shop has been crowned as the cheapest 1 Michelin-Starred eatery with affordable dim sum to boot.

Having said that, I have to confess that I have never actually set foot in the eatery since it opened, though the "no starry expectations" might actually be a good thing when I went for the the media preview of the Singapore store.




Located at the new wing of Plaza Singapura, the first overseas branch of Tim Ho Wan (with a second outlet coming up at Toa Payoh ERA Centre), boasted a rather spacious dine-in area and a takeaway counter for those on-the-go. With quite a crowd at the tasting event, only a partial menu consisting of their signatures and several others were available to the tables, with each of the items being made upon order.

While service was slightly blotchy that night with the same item coming in multiple portions that we did not order, it should smooth-en out as they get accustomed to running at full capacity.



Baked Bun with BBQ Pork 酥皮焗叉烧包 ($4.50 for 3)

First up, the one that converted many to Tim Ho Wan loyalists. With a sweet, slightly flaky skin, the baked bun itself had a light and chewy texture that was pleasant to chew on . Char siew, however, was just alright and somewhat lacking in quantity, as the bun seemed to be rather hollow within. In other words, it felt like a toned down version of the classic Polo BBQ Pork Bun which I would actually prefer the latter.



Dumpling Teochew Style 潮州蒸粉果 ($4.00 for 3), Prawn Dumpling 晶莹鲜虾饺 ($5.50 for 4)

In most Cantonese dim sum, the one easy rule of thumb to separate a good handmade dim sum from a bad one is the quality of the skin. Smooth, thin, and doesn't stick onto your teeth. Basic but very very important. Having said that, the two here were just passable, being not as smooth and transparent enough to see the diced veggies or prawns within. Perhaps I didn't brush my teeth properly that day too.



Fillings wise, the teochew dumpling was slightly overpowered by the taste of cilantro, while I had no complaints about the fresh, chunky prawns in the other.



Pork Dumping with Shrimp 鲜虾烧卖皇 ($5.00 for 4), Beef Ball with Beancurd Skin 陈皮牛肉球 ($4.20 for 3)

The siu mai scored plenty of points for me, as I appreciated its simplicity in nature and yet had a rich pork flavour with a firm bite.

The other one was frankly, a disaster. And surprisingly it wasn't so much due to the main lead of Preserved Orange Skin Meatball being starchy and lacking in beef taste, but because of the sidekick that seemed to be steamed in nothing but plain water. It was so bland that the pockets of water trapped within the beancurd skin sort of quench my thirst when biting into one.



Vermicelli Roll with Pig's Liver 黄沙猪润肠 ($5.50), Vermicelli Roll with BBQ Pork 蜜味叉烧肠 ($5.50)

Another one whose skin played a major part, and another one that failed to live up to expectations. A tad too thick and retaining a flour-y texture, the lack of fillings also seemed to play a part, though I had to admit that the pig liver was pretty good without the usual gamey smell. And oh yes, besides the surfaces that were in contact with soy sauce, the rest of the rolls were rather bland too.



Pan Fried Carrot Cake 香煎萝卜糕 ($4.50 for 3), Spring Roll with Egg White 赛螃蟹春卷 ($4.20 for 3)

The good? Unlike the Singapore counterparts that are more rice flour solid and and lacking in radish taste, this one had a soft texture and with generous thick strips of radish. The bad? I actually had to check the name and my picures right after eating to make sure that it was indeed pan fried, as the surface seem to have barely touched the frying pan with the interior being way too moist. And for the third time, bland.

A much more decent attempt at the usual spring rolls, as the egg white added to the overall texture.



Steamed Egg Cake 香滑马来糕 ($3.80), Wolfberry & Osmanthus Cake 杞子桂花糕 ($3.50 for 3)

Thankfully, the ending sweet notes were pretty satisfying. The steamed cake was delightfully fluffy that disintegrated easily just by rolling your tongue, while the very wobbly jelly had an excellent osmanthus fragrance and flavour.


Photog time with Chef Mak! (Taken with iPhone 5)
While I should be proud that a fellow Hongkonger has made it this big on the international platform with his humble dim sum, I coudn't help but feel that the Singapore Tim Ho Wan is probably only a shadow of its glory. After adding on 17% GST/Service Charge, the prices here aren't that far off from top notch local Cantonese restaurants and frankly, I would say that the latter would probably impress more in terms of quality.

Admittedly, I am particularly picky when it comes to dim sum (and Shanghainese food, for that matter) and that taste is subjective after all but hey, I have probably eaten more har gow siew mai in my life than an average Singaporean has eaten fishballs. Just saying.

Three months down the road when operations have stablized, I really hope that I can swallow my words, gladly with a couple of Baked Charsiew buns with it.

Tim Ho Wan
#01-29A/#01-52 Plaza Singapura
68 Orchard Road Singapore 238839
Tel: 6251 2000

Special thanks to Magdalene of Brand Cellar for the invite!

Taken with Nikon D70