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Monday, March 2, 2015


SIFU is one of the new appearance after the revamp in Bugis Junction last year and ever since we had been finding a chance in trying out their dishes. "SIFU" if translated from Chinese literally means "Master" thus upon looking at their business name, it gives a big clue to patrons that they are the master of Hong Kong eats.

SIFU Hong Kong Dining Room

While many of the restaurant's menu cover page will have food featured, SIFU has another approach by featuring the well dressed chef in white.

Pork Bun is a common snack in Hong Kong and was noted as one of the Must Try in SIFU. A close resemblance to the chinese "Kong Bah Pau" (Braised Pork Bun) with a fluffy pillow soft white pau cradling the savoury Pork Ribs. These pulled pork were marinated with honey and rather addictive.

Pull Pork Ribs Chinese Style Slider - $4.80
Caramelized Roasted Ribs is one of the specialties on its menu. The meat was totally fork tender, enables us to tear them off apart easily from its bone. The dish is paired with a few pieces of "Keropok" (crackers) which makes a rather unique combination.

Master Ribs - $3.90 each

From the dry noodles section, we have their signature roasted chicken thigh & shrimp dumplings.

Signature Roasted Chicken Thigh & Shrimp Dumplings Dry Noodles - $10.80
Noodles was springy and thin tossed in the aromatic black sauce complemented by succulent roasted chicken thigh *yums* and shrimp dumplings.

Signature Roasted Chicken Thigh & Shrimp Dumplings Dry Noodles

Dim sum was served in the traditional bamboo steamer. Initially we thought we had ordered the wrong dish as they looked identical to the shrimp dumplings from the former dish but after having a bite, we immediately knew the difference. Dumplings skin was a little thick encasing the marinated pork and topped with spicy chilli oil, on top of that garnishings like scallions, shallots and spring onions were added in enhancing its taste.

Spicy Marinated Pork Steamed Dumplings - $4.80
An interesting presentation on a wooden board with thoroughly braised Pork Belly on the extreme left followed by pickles in the centre then the noodles. All of them came in a perfect portions.

Trio of Pork Belly, Mini Noodles and Pickles - $14.80
Pork belly was well braised to its softness together with bright orange carrots and vegetables. They were coated with a thick layer of braised sauce giving the dish a piquant taste.

Pork Belly
3 slices of preserved cucumbers were placed on top of a bed of lettuce. Strong in vinegar taste and very appetizing.

While the last dish on the wooden board came in a mini bowl, broth was good enough and I could just have the bowl of noodles plain without any add on.

Mini Noodles

Going into the desserts, milk pudding was not too bad a choice, its texture was wobbly, smooth and delicate with generous amount of biscuit crumbs topped the pudding. It's quite tricky to handle it as if we are not careful, the crumbs will be everywhere on the table.

Signature Milk Pudding - $5.80
I felt that Coco-Sago dessert is another variation of serving Mango Sago dessert with Ice Cream. It was served with refreshing coconut ice cream, a small cake of chilled chestnut sago wtih mango cubes.

Coco-Sago  - $5.80
Overall, I find that SIFU had brought up Cantonese Cuisine to modern level different from most of the Cha Chang Ting

Rating: 3.5 / 5

Location: Bugis Junction, 200 Victoria St #01-69 Singapore 188021

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