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From hawker centres and food courts, to casual dining establishments and high-end restaurants, there is never a shortage of Dim Sum dining options in Singapore. 

 Because of the abundance of dining options available, consistently delivering good quality food is a must if they want to stand out. Having signature dishes will also give the restaurant a talking point and something to remember.

 Royal Pavilion, a modern Cantonese dining brand located in the lobby level of the award-winning business hotel, Park Regis Singapore, features new world delicacies by combining the art of classic Cantonese cuisine and contemporary presentation to its exquisite creations. The 142-seater restaurant is equipped with 6 private rooms for the comfort of your dining.

 Leading the team in the Dim Sum kitchen, Chef Chen Man Wing, formally from The Four Seasons' Jiang Nan Chun is introducing seven new Dim Sum creations in celebration of Mother's Day, available from 1 May to 10 May 2015. These dainty handcrafted Dim Sums together with three traditional Cantonese menus by Executive Chef Kee Siau Chuang are the key highlights of the "Pockets of Love" launch.
Today, Dim Sum comes in all shapes and sizes. There is no surprise to find unusual selection of Dim Sums at Royal Pavilion, including signature creations like the Steamed Foie Gras and Meat Dumplings aka Xiao Long Bao, Baked Chicken Pies in Truffle Oil and Chef Chen's take on the winning Baked Swiss Snow Buns.

 Although a traditional style of dining, Dim Sum is in a constant state of evolution and there are always new and innovative dishes to fast. Here are some of the new Dim Sum creations such as Steamed Mixed Vegetables Dumplings ($4.80++ 3 pcs), Steamed Fresh Scallops, Asparagus and Egg White Dumplings ($5.80++ 3 pcs), Baked Cod Puffs with Black Pepper, Steamed Fresh Crab Meat and Minced Shrimp Dumplings ($5.80++ 3 pcs), Steamed Fresh Crab Meat and Minced Shrimp Dumplings ($5.80++ 3 pcs), and Steamed Spicy Dried Shrimps, Minced Pork and Eggplant Dumplings ($5.00++ 3 pcs).







Dim Sum is undoubtedly one of the best cuisine in the world, and Royal Pavilion deserve its reputation not only for Dim Sum but including the traditional cart of Cantonese fare like the Stir-fried Coral Clam with Asparagus in “Lao Gan Tie” Sauce ($38++), Classic Cantonese Claypot Rice with Waxed Meat and Chinese Sausages ($38++) and the not-to-be missed winning dish of Royal Smoked Duck ($68++ whole duck) smoked over lychee wood and leaves infusing an alluring smoky flavour on its thin crispy skin and juicy tender meat.

 Leaving room for dessert, the aesthetically pleasing Fish-Shaped Panna Cotta in Mango Sago will make a good treat to the palate as well. 

 Although the Royal Pavilion is generally noted for its dinner selections, it also serves up some shining Dim Sum items. Prices are fair considering the centralised location and fantastic setting within the Park Regis hotel. So quickly take advantage of these special offerings in May and treat your mums to a sumptuous lunch with their new Dim Sum creations available from 1 May to 10 May 2015 starting from 11:30am to 2:30pm only. 



Royal Pavilion
Level 1, Park Regis Singapore
23 Merchant Road
Singapore 058268

Tel: +65 6818 8851

Opening Hours
Monday to Sunday Lunch - 11:30am to 2:30pm 
Monday to Sunday Dinner - 6:30pm to 10:30pm

With so many foreign dough-punchers setting up shop in our tiny island, bakery aficionados now have access to some of the best bakeries in the world. Having said that, being best from all over the country, some of the international bakeries in Singapore which I visited on repeated occasions, I found that their bakes actually fall short in taste, texture and quality consistency after a short period of time. Do you get the same experience like mine? 

 I appreciate being given the opportunity to sample some baked goods from this gleaming bakery in Crown Centre (557 Bukit Timah Road) that is going to be something special. Don't be fooled by the atmosphere and the boutique name that Crown Bakery & Cafe is just another French patisserie. It is the concept of the bakery which draws its inspiration from the rustic The Queen's Hamlet and the pre-eminent Petit Trianon in Chateau de Versailles in France.

 Crown Bakery & Cafe is locally owned by Singapore's horticulture giant, Far East Flora Holdings Pte Ltd and this is their first venture into the food & beverage business and collaboration with Japan's top notch artisanal bakery, Significant Signifíe. Heading the team in the baking kitchen is Taiwanese head baker Mr Kevin Chang, a veteran in the baking industry with over 17 years of experience in Singapore, United States and Taiwan, including stints at Westin Taipei, Maison Kayser in Taipei and Iris Bakery in New York. 

 Kevin is well-versed in a wide variety of European bread, French pastries and viennoiseries and has inherited refined baking skills under the mentorship of renowned master baker Katsuei Shiga in Japan. Putting their hands on the pulse of operations is Mr Raymond Cheok, Managing Director of Crown Bakery and his warm and friendly team, where they are driven with dedication to serve the local community by providing consistently good loaves, wholesome bakes and hearty food using the best ingredients pursued all over the world, including the finest French mill wheat flour, Hokkaido Kitanokaori flour, German sourdough, French butter and direct-from-farm honey.
Crown Bakery & Cafe currently offers a wide selection of baked variables (about 45 types of bread, viennoiseries and snacks) to consider, while new dine-in additions such as all-day breakfast, light bites, salads, desserts and hot offerings will be introduced in the near future as the kitchen operations and menu offerings get its full swing. 

 During its opening day on the 29th April 2015, Crown Bakery & Cafe will also introduce and serve 3 new all-day breakfast items such as the royalty spread of Crown Breakfast ($29), The Queens Egg Ben ($18) and the unearthly fragrant Earl Pear Bread Pudding ($12). The 27-Layer Croissant will be offered at only a dollar (U.P. $2.80) if you spend above $5 during their promotional opening period. 

Combining Japanese's baking techniques and European's bread heritage, Crown Bakery aims to establish itself as one of Singapore's top bakeries crafting bread so good that they are fit for royalty, and fit for customers who rile what Crown Bakery puts onto the shelves. 

 The bakery-cafe is decked in Crown's signature blue, black and vintage-style gold, including the perfect looking trays and tongs, you can get a few to put everything on in case you go a little overboard.

Crown Bakery & Cafe creates delicious wholesome bread from sourdough starter or natural leaven with no artificial food flavouring, colouring preservatives, harmful additives and chemical improvers. About 60 per cent of their bakes require at least 12-hours of fermentation as the longer the time is, the better the enzymes do their priceless work. 

 A list of the Crown's baked goods include sourdoughs, baguettes, wholemeal bread, ciabattas, ekmeks, sandwich loaves, bagels, brioches, croissants, danishes and more. 

 What's featured on the tray in the picture above are some of many delightful viennoiseries like the New Zealand Cream Cheese Danish ($3.00), Macaron Croissant ($4.20), Shizuoka Matcha Brioche ($3.20) and the Mentaiko Mayo Garlic Crisp ($2.80). 

Crown Bakery & Cafe has an extensive variety of individual bread and pastries, whatever you'll in the mood for, you'll find it here from danishes to the brioches. One look at the picture you'll probably know what's my favourite bake amongst the selection I tried. The Matcha Brioche ($3.20) is made with Japanese wheat flour, natural leaven, French butter, almond powder, almond flakes, eggs, sugar, sea salt and pure Matcha imported from the Shizuoka prefecture of Japan, that is known for producing the finest tea for many centuries.

 The brioche also comes in Earl Grey Cashew ($3.00) and Almond Cream Butter ($3.20) choices that truly speaks to you. 

 You should never leave the bakery without trying the Crown's Signatures, namely; Crown Bread ($12.80), Hainanese Chicken Bread ($4.50) and the Kaori Ciabatta ($4.00). 
The sliced-up Hainanese Chicken Bread you see on the left of the picture is a clever innovation which seems to win many praises. This is Crown's take on the local favourite chicken rice, made from chicken soup, skinless chicken thigh, garlic, ginger and shallots, best savoured when dipped in garlicky chicken rice chilli sauce.

 The bread in the centre is the signature Crown Bread featuring four different flavours - Red Wine Fig, Cranberry & Cherry, Bacon Cheese & Mustard and Chocolate; shaped to mimic the laurel in Crown Bakery's logo. The freshly baked crown bread is limited to 18 pieces daily and pre-order is available 2 days before collection date.

 Last, but not the least, the Kaori Ciabatta bread on the right is the brainchild of Master Baker Katsuei Shiga, crafted entirely from Hokkaido Kitanokaori flour, French mineral water, sea salt and pure malt extract, achieving a light and crispy crust with a soft and mochi-like crumb. 
Other than breads, pastries and snacks, Crown Bakery & Cafe also puts together a special menu for the breakfast and brunch lovers. As mentioned earlier, there will be 3 all-day breakfast items introduced on its opening day, featured in this picture is the Crown Breakfast ($29) comprising the Crown puff pastry centrepiece where you can break off a wedge and dip it in the yolk of the sunny side up for the buttery creamy goodness. 

 Savoury accompaniments include the red-wine braised oxtail, chicken sausage, Canadian back bacon, sautéed mushrooms, baked half-tomato and a side of mesclun with extra virgin olive oil and balsamic vinaigrette. 
Though heavily focused on bread and viennoiseries, I was surprised to see waffle on the menu and Crown Bakery scored high in this department. The Crown's Sourdough Buttermilk Waffle ($6 with maple syrup and butter / $9 with single scoop of ice cream and fresh fruits; $3 for additional scoop of ice cream) was crisp, feathery light and with a delightful mild tang which goes well with either maple syrup and butter, or with ice cream and fresh fruits. 

 Crown Bakery & Cafe totally got me excited with their baked goods, presentation and competitive pricing. I was stoked by the fact that they really put in a lot of effort in their produces including space renovation and labour. I have seen and visited so many new establishments rushing into setting up their store and opening without much preparation. 

 I am confident that Crown Bakery & Cafe will excel further and I would definitely make return trips in the near future. 



Crown Bakery & Cafe
Address: 557 Bukit Timah Road, #01-03, Crown Centre, Singapore 269694
Phone: (+65) 6463-3066
Nearest MRT: Botanic Gardens

Opening Hours
Sunday to Thursday 7.30am to 8.30pm
Friday to Saturday 7.30am to 9.30pm 
Instagram: @CrownBakery
Housed in a restored 1950s heritage building, the present Ascott Raffles Place is home to The Royal Mail Restaurant & Bar, featuring an old-world charm and elevated British cuisine set in the heart of Singapore's financial cityscape. 

 The Royal Mail Restaurant & Bar is turning three this year and recently unveiled new menu offerings and refreshed dishes to its following of regulars as well as well-heeled diners. Leading the kitchen is one of At-Sunrice GlobalChef Academy mentor chefs, Chef Selamat Susanto who executes classic British favourites with a contemporary flair, using only the finest ingredients to provide quality fare for his customers.

Celebrating dishes that are hearty and robust, the restaurant features new items such as the  Seafood Bouillabaisse, Herb Crusted Lamb Rack, Japanese Yellow Sea Bream and sweet treats like the Enhanced Bergamot Earl Grey Jelly, Peanut Butter Jelly and more. 

Other scene-stealing favourites include the Pork Belly Confit, Duck Leg Confit, Scallop Carpaccio and Tuna, Miso Black Cod, Honey Glazed Kurobuta Pork and the Roast Prime Rib. The restaurant also has an exciting cocktail and wine selection from the bar menu. 
Scallop Carpaccio And Tuna ($26)

 For an elegant and easy first course, all you need is fresh Hokkaido scallop carpaccio and lightly seared tuna dressed with capers, olive, coriander, preserved lemon and beautifully hand-crafted vegetable ribbons.  
Seafood Bouillabaisse ($28)

 For something classic and flavourful, get the Seafood Bouillabaisse where the broth is fortified with Red Malabar Snapper, Langoustine, Blue Mussels and other seafood trimmings that makes this stew outstanding.
Trio Of Tomatoes ($18)

 Another starter probably the least popular choice among all is the Trio of Tomatoes, comprising cherry tomato confit, semi-dried tomato and fresh yellow cherry tomato with boccocini (mozzarella cheese) and pesto sauce.
Honey Glazed Kurobuta Pork ($56)

The main menu features both premium to high-grade meat and seafood dishes. Portions here are generally generous and the food quality is consistent. The Kurobuta pork being the heritage of pork is glazed with honey and roasted to perfection, yielding a sweet crust and juicy interior. If you are worried about the porky taste, simply drizzle the apple butter sauce over the meat and eat it together with the white wine apple to cut through the flavours. 
Porcini & Bacon Risotto ($32) 

Maybe not the best porcini risotto, but definitely up there among the great and the good. Break the delicate parmesan crisp and stir bacon into this creamy porcini mushroom risotto to enjoy. The risotto was luxuriously creamy with morsels of bacon, I actually think that this dish would be perfect with the addition of truffle oil or shavings for a rich boost of flavours instead of the aged parmesan.
Miso Black Cod ($42)

The sweet and savoury black cod with miso is a signature dish at The Royal Mail and it is one of the favourite dishes here. This omega-3 packed fish pairs well with the Asian miso recipe that Chef Selamat had perfected. The black cod was extremely moist, tender and literally fell apart when I touched it. It was a great hit around the table. 
Roasted Japanese Yellow Sea Bream ($78) 

The restaurant offers fish of the day served in whole that is good for sharing. Roasted whole fish include the Barramundi, Red Malabar Snapper or the premium Yellow Sea Bream freshly imported from Japan. The white fish is marinated with herbs, roasted until brown and served with lemon, garlic confit and scallions. 
Peanut Butter Jelly ($18) 

 Desserts are constantly changing with the new techniques and ingredients. At The Royal Mail, you will find classic desserts like the Chocolate Fondant or the Sticky Date Pudding but with a twist in its presentation. 

 Starting with the Peanut Butter Jelly that include a layer of toasted brioche as the base, cranberry jelly and chocolate ganache form the middle layer, and lastly topped off with peanut butter mousse and caramelised banana on the side. This dessert is Chef Selamat's take on the American staple - Peanut Butter and Jelly sandwich.
Sticky Date Pudding ($18) 

A good homely and delicious dessert that everyone loves would be the Sticky Date Pudding. I actually thought that the date-studded offering will be wickedly rich and sweet, but to my surprise the pudding cake was light and you can smother it with vanilla brandy sauce and vanilla ice cream on the side. I wouldn't say no to an extra serving of this toothsome cake. 
Eton Mess ($18) 

The next dessert is a traditional English sweet consisting of a mixture of strawberries, pieces of meringue and clotted cream. The addition of salted caramel and hazelnut crunch brings out the flavours and texture contrast on this traditional favourite. The Eton Mess will be a spectacular summer dessert if the sweetness can be adjusted. 
Enhanced Bergamot Earl Grey Jelly ($18)

An uplifting dessert, a favourite amongst all is the Earl Grey jelly enhanced by the hint of bergamot and sour notes of the passion fruit coulis and macerated berries. I initially thought that the frozen yogurt was not necessary, but it actually help to achieve the right balance of sweet and sour for my palate.
A Dessert Platter ($32)

The plate is composed from chef's deconstruction of the four desserts featured earlier. The dessert platter is a safe bet for a good sample of four desserts, but I found that the tasting portions were too small to share. It would be wiser to order at least two desserts from the popular choice.
As part of its 3rd year anniversary celebration, The Royal Mail Restaurant & Bar is offering diners (20% off) all a la carte orders from the dinner menu. The promotion will ends 31st May 2015.
The Royal Mail Restaurant & Bar
The Ascott Raffles Place Singapore
2 Finlayson Green Singapore 049247

 Reservations: (+65) 6509 3589

 Opening Hours
Monday to Friday Breakfast: 6:30am to 10:30am
Saturday Breakfast: 7:00am to 11:00am
Sunday Breakfast: 7:00am to 11:00am

 Monday to Friday Lunch: 12:00pm to 3:00pm
Saturday and Sunday Lunch: Closed

 Monday to Friday Dinner: 6:30pm to 11:00pm
Saturday Dinner: 6:30pm to 11:00pm
Sunday Dinner: Closed
If you love waffle, particularly the good ones, then you should expect the right waffle maker to do the job for you. I have been searching for the best waffle in Singapore, tasted some of the best waffle and also some of the worst in a typical cafe. The biggest concern that makes a good or bad waffle, is not just the batter but it is how perfect the waffle maker can be.

 Waffle makers come in all shapes and sizes with a wide price range. Keep in mind that a low-cost product may not mean low quality, while a high-cost product may just be pricey because of the name brand. Here you will find product shots and actual tests that will help you make an informed decision about buying the best fit waffle maker. 

 I had the opportunity to review The Smart Waffle from Breville, Australia's leading premium kitchen appliances producer that provide creative, simple and inventive solutions to make our food preparation and cooking much easier and enjoyable. The iconic Aussie brand has recently arrived into our shores and retailing a selection of their innovative products at Takashimaya, Metro Centrepoint, Tangs Orchard and Robinson The Heeren.

 The Smart Waffle (BWM620) that I reviewed was a 2-slice maker retailing at S$398. The product is sleek with stainless steel housing and cast aluminium cooking plates coated with non-stick coating that makes crispy golden waffle without the mess. 


The LED screen shows cooking waffle option from Belgian, Classic, Chocolate or Buttermilk, as well as a custom setting which allows you to set your own waffle style. Knobs allows you to adjust the lightness and darkness of the waffle batch and a "A bit little more" button lets you add cooking time for crispier waffle. 


The LED screen changes colour to indicate time and when the waffle is done. With Breville Waffle IQ, the cooking time is automatically calculated to suit your waffle style and colour. The wide wrap around moat catches and cooks overflow for easy clean-up with a dishcloth or swept up with a pastry brush.

There is a collection of waffle recipes on the internet and a really good waffle recipe for light delicious waffle may varies with different name brand of waffle maker. I found and used the waffle recipe from http://allrecipes.com/recipe/waffles-i/ since it is one of the highly reviewed recipe. 

 The first batch of waffles turned out just right, crispy and light but maybe a little thick as I poured in too much batter. I made some changes thereafter and saw huge improvements in the subsequent waffle batches. 

I made a few twists to the original recipe by adding ham and cheese, the new waffle batch still yield that light, airy texture and it stayed crisp long enough until served. Please do not ask me for personalised waffle recipe as there are too many easy-to-follow homemade recipes on the internet, which I followed as well.

 To simplify things, I'll note down the original recipe here for your convenience. 

Ingredients
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 3/4 cups milk
  • 1/2 cup vegetable oil
  • 1 tablespoon white sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Directions
  1. Preheat waffle iron by turning on the Smart Waffle and choose your waffle style. 
  2. Beat eggs in large bowl with hand beater until fluffy. 
  3. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
  4. An audible beep from the Smart Waffle which tells you that the waffle iron is warmed. 
  5. Pour mix onto hot waffle iron. 
  6. Cook until golden brown or when LED screen indicate End.


Now the BIG question. So how good is the Breville Smart Waffle?

 I actually found the Smart Waffle incredibly easy to use and the clean-up is one of the most important factors when considering a waffle maker. The non-stick coating makes clean-up easy with a dishcloth and pastry brush (not included). 

The Smart Waffle is truly beautiful and intelligent, it's like a Ferrari of all possible waffle makers. If you have the budget for a smart and fancy machine, Breville can definitely help bring your household together.

 Find out more about Breville at http://www.breville.com.au
Making its debut in October 2012, Lee's Taiwanese has been applauded as one of the most authentic Taiwanese restaurants in Singapore. Living and working in Singapore for 20 years, Taiwanese owner Fiona Lee had indelible memories of her hometown which inspired her to introduce the authentic Taiwan street fare to our Singapore food scene. The concept behind Lee’s Taiwanese is the famous and very busy Keelung Temple Street night market, which is unique and fits with what the restaurant is offering.

Lee's Taiwanese currently has two outlets in Singapore, both located in the West. The flagship outlet was opened at The Star Vista next to Buona Vista MRT, while its second outlet is located inside the JEM mall at Jurong East. 

Without having to hop on a plane, local foodies can savour over 40 classic Taiwanese dishes and snacks at Lee's Taiwanese; including Sweet Potato Fries ($6.90), Salt & Pepper Chicken ($6.90), Golden Pork Chop ($7.80), Golden Tofu with Taiwan Kimchi ($4.80), Golden Boneless Chicken Leg ($8.80), and Crispy Bean Curd Rolls ($4.80). 

 Other menu favourites such as Signature Taiwanese Beef Noodle Soup ($13.80), Braised Minced Pork Rice ($9.80), Pig Intestines & Meat Ball Mee Sua ($10) are not to be missed. Rice options include Golden Boneless Chicken Leg Rice ($12), Boneless Honey Chicken Leg Rice ($12), Pork Chop Rice ($11.80), Chicken Chop Rice ($11.80) and Pork Belly Rice ($10.80), each comes with slices of snow bean curd, pickled vegetables and braised egg.

Signature Taiwanese Beef Noodle Soup (红烧牛肉麵 $13.80)

Taiwanese beef noodles is one of the most popular food among the locals, it is no surprise that you will find a bowl of the national dish at Lee's Taiwanese. The beef noodle soup is served with fairly thick slices of tender beef meat that literally fall apart effortlessly in my mouth. I found the broth was a little on the bland side, as I usually prefer my beef noodles soup with a thicker and flavourful broth. The noodles had a good girth and elasticity, overall still hit the spot and I even clean up the bowl. The noodles also comes in the Beef Tendon & Shanks ($14.30) version which was newly introduced on the menu.

Pig Intestines & Meat Ball Vermicelli (大腸肉丸麵線 $10)

Small appetite diners can try their signature Pig Intestines & Meat Ball Mee Sua made from handmade vermicelli and condiments imported from Taiwan. The bowl of vermicelli has a lighter flavour soup base and I believed that the recipe might have been slightly tailored to suit the tastebuds of local Singaporeans. Chopped pig intestines and meat balls were added for a distinct texture to the mee sua, giving the dish a gooey, but slurpable intense briny taste. 

Other noodle dishes include an old-school Dry Tossed Noodles ($6.50), Soybean Paste Noodles ($8.80), Shredded Pork with Pickled Mustard Noodle Soup ($9.80), Pork Chop Noodle Soup ($10.80), and much more.

Shredded Chicken Rice (雞丝拌饭$7.80)

Lee Taiwanese's gives a twist to the Singapore national dish of chicken rice, by introducing their version of Taiwanese Shredded Chicken Rice. I wasn't really impressed by the rice as it was just ordinary white rice, but it was the tender shredded chicken and sauce that made the dish special. I wouldn't mind if they pour in more sauces into my rice, just make it a good soiled one.

Mala Spicy Stir Fry (麻辣香鍋 $12.80)* Available at JEM only


Only available in JEM outlet, you can spice up your day with a hot new dish – Taiwanese style Mala Spicy Stir Fry. Instead of the usual mala hot pot, you can pick what you want from a selection of ingredients that are fresh then stir-fried in a chilli-laden gravy. Ingredients such as lotus root, broccoli, tofu, mushrooms and meat are available (from $2.80 onwards). 

Diners can choose their preferred level of spiciness from non-spicy, mild, hot or challenge yourself to the extreme hot. The Mala Spicy Stir Fry comes in a Mala Guo Set for two ($28) which include appetisers and drinks. 

The food streets of Taiwan is dedicated to a mash up of snacks and classic delicacies. 

A wide selection of authentic Taiwanese snacks include the silky Century Egg "Pidan" Tofu (皮蛋豆腐 $4.80), Pig Intestines with Scallions (脆皮蔥大腸$7.50), crispy Golden Tofu with Taiwan Kimchi (泡菜黄金豆腐 $4.80), Crispy Bean Curd Rolls (黄金腐皮卷 $4.80), popular Salt & Pepper Chicken (鹽酥雞 $6.90), secret batter fried Crispy Chicken Chop (香酥雞排 $7.80), addictive Sweet Potato Fries (地瓜薯$6.90) and other diversely delicious small dishes.
At Lee's Taiwanese, you can enjoy a set meal at an affordable price of ($14.80 value set / $18.80 deluxe set) which comes with a choice of an appetizer, a main, a beverage and dessert with additional $2 top up and other value add-ons. 

Family set meal for two to four ($38.80 & $68.80 respectively) as well as takeaway bentos are available for the busy working executives to enjoy at the comfort of your home or office. 
Signature Red Bean Crushed Ice with Yam Balls (红豆芋圆冰 $5.80)

A favourite selection of desserts such as Red Bean Matcha Pudding ($4.80), Grass Jelly with Yam Balls ($4.80), Yam Ball Red Bean Soup ($4.80), and this Signature Red Bean Crushed Ice with Yam Balls ($5.80) will lure you to visit Lee's Taiwanese soon. 


As part of its 3rd anniversary and SG50 celebration, Lee's Taiwanese is now offering ala-carte lunch buffet with over 20 classic dishes at JEM on weekdays 11:30am to 5pm at $16.90; whereas the Star Vista outlet serve buffet dinner at only $19.90 from 20 April 2015 onwards.


The Star Vista (Next to Buona Vista MRT station)
1 Vista Exchange Green, #02-08
The Star Vista Singapore 138617Tel: 6694 4869

Jem (Short walk from Jurong East MRT station)
50 Jurong Gateway Road, #03-05/06 
Singapore 608549
Tel: 6694 1588

 Opening Hours
Daily 11:30am - 10:00pm

 Website: http://www.leestaiwanese.com
Facebook: https://www.facebook.com/Leestaiwanese