Each piece of pork chop is painstakingly hand-pommeled to tenderise the meat. We also had the opportunity to try the Pork Chop Dry noodles ($10.80), hailed as one of the most time-consuming dish to prepare on the SIFU menu. It reminded me more of a western stew dish rather than its traditional, original HK inspiration. I felt that the beef cubes were fairly dry, and not as tender as I would have expected it to be. However, perhaps due to my high expectations of the dish, (with HK’s beef brisket noodles to be one of my favourites) this was unfortunately, mediocre to me. This dish was re-invented from the classic beef brisket noodles found in major HK cafés. One of their signature dishes on the menu, the Beef Stew Rice ($10.80) was pretty much a letdown for me. The special customized beehoon, was a cross between vermicelli and our local beehoon, to cater to our local palate without compromising on the authenticity of the dish. The noodles however, was a little different. The Signature Roasted Chicken Thigh & Shrimp Dumplings Soup Noodles ($10.80), reminded me much of your usual Ramen noodle dish, with a thick hearty stock based with chicken and pork bones alike. Served as a complimenting side dish , this Steamed Fish Paste in Beancurd Pockets ($4.80) was fairly decent, but a good pairing to the Soup noodles. However, this fusion-style dish did not sit too well with me as I found it a tad overly salty and its fishy flavour came on a little too strong to be refreshing enough as a salad should be. I would prefer the ribs to be lined with more fats, but to each his own, and the prime, lean meat is a pretty good choice as well.ĭo you have good food to recommend? Click here!įollowing up with the Oriental Salad of Romaine Lettuce & Silver Fish w/ Sesame Dressing ($7.80), SIFU continued to demonstrate its innovative take on the classic HK salad originally made with their native vegetable. A different take on western-style ribs that we are all too familiar with, this dish gives off an east-meets-west vibe, boasting a slightly salty yet caramelised taste with a firm bite from its lean meat. We then had the Caramelised Roasted Ribs (1 for $3.90). I personally enjoyed this dish, as it was not fatty like the usual Kong Bak Pau, but still able to bring out the juiciness and tenderness of its predecessor. Not to be confused with the usual Kong Bak Pau, SIFU reinvents this dish by replacing the fatty pork slices with its very own version of caramelised roasted pulled pork, and complements it with crunchy greens for a refreshing balanced dish. Next up was the Pulled Pork Ribs Chinese-style Slider ($4.80). These handmade buns come in four fillings, ranging from the traditional Hong Kong-style savoury Char Siew or creamy sweet custard, to SIFU’s creative new takes on the menu, the Azuki custard or refreshing Yuzu cheese. Taking exactly 98 mins to make, it is no wonder that they are able to achieve such consistency and flavour in the taste of their pillow buns. SIFU pays special attention to the entire process on creating these pillow buns. Individually made, each SIFU pillow bun is made using the same wrapping technique for a xiao long bao, leaving an air pocket cavity above the filling on its base, to give the bun its soft bite needed to make it a wondrous, lingering delight to your tastebuds. The key to SIFU’s success lies in paying homage to the traditional technique of wrapping the filling. Pillow buns are quite rare here in Singapore, and it is all the more difficult to source for such soft yet flavourful buns, characteristic of their original HK counterpart. To be honest, having tried many char siew pillow buns from both HK and in Singapore, I can say that SIFU’s pillow buns are pretty close to those found in their native country. We started off with piping hot buns from SIFU’s very own bunnery. Pillow Buns ($1.20, with a box of eight at $9.60). The spacious café-restaurant offers a modern yet refreshing take with its tastefully decorated interior, ideal for group gatherings or even dinner dates. Sifu debuts in Singapore’s Bugis Junction to bring us an innovative twist to the classic Hong Kong style dining scene, striving to challenge the boundaries of casual dining. Complete with dishes such as the all-time Hong Kong favourite, beef brisket stew, to delectable freshly baked pillow buns from their very own bunnery, SIFU brings customers a variety of comfort meals at pretty affordable prices.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |