Qing Hua Jiao & Jing Yue Rong

With a huge promotion in April 2024, it drew a substantial long queue outside the restaurant. 

From 6 to 30 April: Each Dine-In Table will be entitled to receive 50% off Signature Sichuan Peppercorn Fish for 3-4 Pax Vouchers.

Interior

Here's the Authentic Green Peppercorn from Qing Hua Jiao. These Green Peppercorns are from Jiangjin, Chongqing and boast an extremely numbing sensation.

Signature Sichuan Peppercorn Fish 

Sizzling hot oil is poured over the green peppercorns as a finishing touch to stimulate its subtle fruity scent. Pairing with their fresh and plump black fish slices, it tingles our tastebuds with a delighting numbing twist.

Green Peppercorn

While the type of cuisine is spicy by default, the stir-fried beef was not spared from spiciness either. The sliced beef was chewy and yummy with cut chilli, peppercorn and Chinese Celery to boast its taste. 

Stir-Fried Beef

The Steamed Prawns with Garlic & Glass Noodles look decent to me for someone who wants to skip some spiciness.

Steamed Prawns with Garlic & Glass Noodles

8 Steamed Prawns were deshelled and served on top of the tasty Glass Noodles.

Tang Hoon

Garlic on Prawns

Enjoy the free-flow unlimited ice jelly for everyone! The wobbly ice jelly is refreshing and you can top up any ingredients at the dessert counter. 

Ice Jelly

Thank you Shewyn for extending the invitation.

Qing Hua Jiao & Jing Yue Rong
Location: Chinatown Point, 133 New Bridge Rd, #B1-16 Singapore 059413

Peach Garden [Media Invite]

If you ask me about the long-standing restaurant chains serving Authentic Chinese Cuisine in Singapore, one of them will be Peach Garden. In today context, Peach Garden Group comprise of 1 fine dining Restaurant, 2 Chinese Restaurants, 2 Chinese Casual Dining Concepts and an outdoor catering arm which caters for weddings as well as events.

They are reputable and popular among Singaporeans. Besides serving delectable dim sum, Peach Garden's Signature Dishes include Wasabi Prawns, Crispy Peking Duck etc. Dishes are plated with fresh ingredients too.

Peach Garden @ Chinatown Point

Our Chinese Dining kick starts with their Deep Fried Pumpkin with Salted Egg Yolk. Each pumpkin has a thin crisp layer of Salted Egg Crust Coating that gives a soft and crispy bite. The combination of savoury Salted Egg Yolk and sweet nature pumpkin was superb.

Fried Pumpkin with Salted Egg 咸蛋南瓜

We had their Fried Carrot Cake with XO Chilli Sauce. The dish was tasty with generous use of eggs & dried shrimp that enhanced the taste of the plain carrot cake. It was also fried with bean sprouts and topped with spring onions.

Fried Carrot Cake with XO Chilli Sauce 酱炒萝卜糕

Before the Chef demonstrated his professional culinary skills to us, we managed to get a pose of him with the Roasted Peking Duck.

The Chef

Peking Duck is one of their Signature Dishes, look at the glistening skin that comes with a delightful crunch as the chef skillfully landed his shiny chopper to cut out these cracking pieces and served them to us in wrapped up in their handmade egg wrap.  

Chef’s Work in Progress

The dish is not only savoury and affordable. It is worth every dollar paid especially with their current promotion. This Chinese Dish was adorned with our National Flower. 

Roasted Crispy Peking Duck 北京烤鸭

I could not resist grabbing these wraps and topping it up with my favourite condiments like spring onion. Besides the cracking crunch from the Peking Duck Skin, the cuts of Rock Melon and Cucumbers also give additional crunch to this delicacy. I spread the sweet savoury sauce on it and sum it up with a crunch in my mouth.

Peking Duck with Handmade Egg Wrap

We were “wow” by the aesthetic presentation of this dish. It was served with the effect of smokiness from the dry ice with some water sound in the background, featuring some zen atmosphere. What a good effect! 

Deep Fried Soft Shell Crab with Salt and Pepper accompanied with
 Roasted Crispy Pork with Black Truffle 椒盐软壳蟹拼黑松露烧肉

The Deep-Fried Soft soft-shell crab with Salt & Pepper was not greasy and palatable while Roasted Crispy Pork lands a good crackling skin texture with a boost in aroma by the Black Truffle Sauce used. 

Soft Shell Crab

The Double- Boiled Collagen Chicken Soup with Abalone in Young Coconut was rich and tasty. The presentation scored too. They even make use of the burning fire to heat up the soup and also added some coconut aroma to the dish at that instant. 

Double- Boiled Collagen Chicken Soup with Abalone in Young Coconut
美容养颜椰盅鲍鱼炖浓鸡汤

Enjoy the nourishing and comforting serving of Collagen Chicken Soup which has potential health benefits - aids in improving the skin’s elasticity. 

Abalone in Soup

Their dishes were appealing. The Wasabi Salad Cream as well as the Salted Egg Prawn was decked up by fruits (dragron fruit & watermelon). 

Prawn in Two Styles (Wasabi Salad Cream & Salted Egg Yolk)
双味虾球（芥末酱和咸蛋黄）

While the skin of the Peking Duck was used for the wraps, the left over meat was soaked up in batter and deep fried. It would be better if the sizes can be smaller, closer to bite-size. Otherwise, the texture and flavour is good.

Deep Fried Duck Meat

Duck Meat was also used as ingredients for this yummy serving of Ee Fu noodle. This dish looks simple but was flavourful and texture of noodles was perfect.

Ee Fu Noodle 

Well-braised broccoli with fresh crab meat and gluten puff was tantalising. Its sweet flavours from the crab meat had elevated the taste for the entire dish.

Braised Broccoli with Fresh Crab Meat and Gluten Puff 鲜豆根蟹肉扒西兰花

The sweet & sour pork with lychee was savoury and every ball of pork was coated evenly in its sweetness.

Sweet & Sour Pork with Lychee 荔枝古老肉

Their Signature Claypot Rice was aromatic with the plum vegetables as well as the shredded duck meat. The striking green coriander leaves enhanced its colour presentation. 

Signature Claypot Rice with Shredded Duck & plum Vegetables
招牌梅菜鸭丝煲饭

The taste got saltier as we ate. No doubt that this dish is savoury and fragrant, it will be better if the salty level can be reduced.

Yummy Rice

Our stomachs were too bloated and yes finally, we saw our last dish from the menu - The Chilled Jelly Royale in Young Coconut. While it’s the last on menu, this dish never fail to impress in its presentation. The dry ice effect was beautiful and with the colourful "tadpoles" swimming in the "pond".

Chilled Jelly Royale in Young Coconut 椰盅白玉冰

Love the popping effect from the "tadpoles" & chilling cool jelly with coconut drink, not forgetting the soft tender coconut flesh.

Cooling & Refreshing

Special Thanks to Lao Niang Agency and Peach Garden for their hospitality and invitation.

Peach Garden
Location: Chinatown Point,133 New Bridge Road #02-36 Singapore 059413

Le Cuisine

Le Cuisine is helmed by the Celebrity Chef, Daniel Koh. With a blend of Eastern and Western gastronomy infused with European style of cooking techniques,

Le Cuisine

Interior was modern french, adopting a patio-concept with about 90 seaters eatery.

Atmosphere

Every main course comes with a bowl of soup of the day complemented by a slice of Ciabatta Garlic Bread.

Soup of the day that comes with the meal

Deep fried chicken that was not spicy at all but then it was quite special in its cripsy fried skin and refreshing lemon taste underneath.

Spicy Wing Zing - $6.50 (4 pcs)

 For coolers, we had all four kinds of Fruit Coulis on the menu namely, lychee, raspberry, strawberry and mango. They were refreshing and icy cool, most tasted blend except for the Raspberry Coulis, it had a stronger fruity taste.

Fruit Coulis - Lychee, Raspberry, Strawberry, Mango - $3.80 Each

This was one of the favourite dishes out of all ordered, with pork belly stewed in lychee coulis served with Shitake mushrooms, butter lettuce and Chinois coleslaw. The meat was literally melting soft with sweet tasting graving which made me could not resist any further. However it seems like those  Lychee pops stated on its menu were nowhere to be seen.

Lychee Pork - $13.50

Steak sliced and cooked to medium wellness as requested. It was served with julienne salad and spicy Thai dressing. A nice tangy taste that lingers for a a minute or so.

Siamese Striploin - $16.50

Though it was requested for medium wellness, the striploin was overcooked and almost well done. Luckily for some of us, we preferred it to be cooked this way.

Striploin cooked to medium wellness

Slow-cooked lamb shank in rose wine and red grain marinade. It was tender and required some force for it to fall off from its bone. This dish is served with beans ragout and tomato fondue.

Braised Lamb Shank - $15.50

Crabmeat and ebi burger with fried egg, served with stri-fried seasonal vegetables. The meat came in a round patty and tasted more of ebi, it was springy and lies on a bed of cabbages. The cabbages tasted pretty raw to me.

Signature Crab Meat Burger - $13.50

Creamy bowl of escargot with mushrooms, spinach gnocchi and cheese gratin. The brown crumbs spreaded on the top had given a sensuous touch to the dish.

Escargot Friscassee  - $12.50

Penne in seafood stewed in roasted tomato sauce . Pasta was cooked to al dente perfection with fresh seafood included like mussel, fish and prawns.

Cioppino- $15.50

  Selection of fresh mushrooms with herb croutons, topped with an egg and Parmesan cheese gratin.

Mushroom Duxelles- $12.50

Having ordered all its signatures, I would say that it wasn't that impressive to us. Though prices were reasonably stated with acceptable portions, the taste did not leave us with satisfiable stomachs, perhaps we had too much expectations earlier on. Nevertheless, it still adds on to my list of affordable French Food Restaurants in Singapore.

Rating: 3 / 5

Le Cuisine
Location: 133 New Bridge Rd, #B2-34 & 36 Singapore 059413
Opening Hours: 11.00am to 10.00pm (Last order – 9.30pm)
Website