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When it comes to Chinese New Year, most would be on the look out for reunion dinners and luncheons. How about a reunion over a pot of freshly brewed premium Chinese tea? Almost an unique offering at Tian Fu Tea Room, which is under the more renowned Si Chuan Dou Hua Restaurant, it is the first Chinese tea room concept within a restaurant in Singapore.

Offering over 30 types of fine tea, expect a wide collection of health tea ranging from the common green and red tea to slightly more exotic renditions such as yellow, white and flower teas.

Join us in discovering what the high tea set has to offer in order to unite family and friends, not to mention that it comes at an affordable price of S$38++/pax!

Bi Tan Piao Xue, Flower Tea | 碧潭飘雪

One of the featured teas is this, which originated from Xinjin county in Sichuan. This boasts not just digestive but also anti-ageing qualities. The name draws reference to snowflakes because it resembles the falling of snowflakes when infused. The light tea gives off a subtle fragrance and serves well as an easy start to arouse one's appetite before a meal.

Prosperity salmon yusheng with crispy fish skin

It is almost impossible to give lo hei a miss when it comes to Chinese New Year meals and high tea is not exception! 捞个风生水起! We enjoyed the crispy texture from the fish skin that juxtaposed the tender salmon and shredded vegetables.

Sliced duck wrapped with salted egg & chilled Chong Qing chicken with spicy bean paste

While I am not a huge fan of salted egg, I thought that it went well with the beautifully marinated sliced duck to be served as a cold appetiser. What was memorable though was the succulent chicken breast that was partially immersed in spicy bean paste that carried a lingering fiery after-taste. For those who have a relatively low tolerance for heat, get ready for some tea to soothe your taste buds!

Steamed sliced prawn in black bean sauce

Though Tian Fu Tea Room serves largely Sichuan cuisine, this dish reminded me fondly of Cantonese dishes given the latter's extensive usage of black bean sauce. The richness of flavours elevated the natural sweetness of the prawn and always thoughtful to serve up de-shelled and de-veined prawns!

Steamed fish balls with black moss

Delicately handmade by the dim sum chefs, I enjoyed the freshness of the fish paste. The light flavour of the dish came across as rather pale and could do with a nice condiment to add an element of salinity.

Deep-fried radish puff with dried scallop & pan-fried glutinous pancake with minced camphor tea smoked duck

The crisp pastry that encased the radish was delicate to the touch and crumbled as I gently pulled it apart. While the scent and flavours of the dried scallop was somewhat lacking, the texture was perfect and won us over.

While the green-coloured glutinous pancake looked slightly less enticing compared to its counterpart served on the same dish, it was packed full of bold flavours, particularly from the diced smoked duck within.

Fried rice with waxed meat and matsutake mushrooms

Unwrapping the lotus leaf revealed not just a beautiful hint of fragrance but also flavourful fried rice that saw individual grains neatly greased. The well marinated waxed meats added to the salinity of the dish that delivered a subtle yet delightful punch of flavours with each mouthful. Surely one of our favourites!

Deep-fried crispy custard bun

Nobody ever resists molten custard buns, particularly so when it is deep-fried to a beautiful golden brown crust on the surface. We loved the slightly chewy texture of the custard bun that was coated with a nice layer of crispness, only to be completed with a viscous custard filling. Spot-on indeed!

New Year cake in honey glazed pastry puff

Quality calories are important but culture weighs more in priority at Tian Fu Tea Room. In order to allow diners to fully bask in the glory of Chinese culture, there are even brushes for patrons to practise their calligraphy skills!

With a cosy ambience for friends and families alike to gather over a pot of tea and plates of hand-crafted dim sum, it definitely makes into one of our must-try places. 

For the first time this year, there is a Peace and Harmony Gift Box (S$38.80/box) with Tian Fu Tea Room Tea Tins that is a curated collection of oriental sweet treats comprising Chinese New Year Cake, Water Chestnut, Sugar Cane, Carrot and Osmanthus Cakes that are harmoniously paired with three choices of loose tea tins. For those interested, visit www.tianfutearoom.com and enjoy 20% savings from now till 22 Feb 2016 using discount code <CNY20>!

A worthy note before you gather your loved ones for a high tea session, there is an ongoing promotion for UOB cardholders as they enjoy a 4-dine-1-free privilege!

Overall Verdict: 8.0/10

Tian Fu Tea Room at PARKROYAL on Beach Road

7500 Beach Road

Singapore 199591

Tel: (65) 6505 5724

Verdict: 7.5/10

Four set menus for 4, 6, 8 and 10 persons at S$338++, S$498++, S$668++ and S$838++ are available at all Crystal Jade Kitchen outlets except Causeway Point and Westgate where there's an additional set menu for 10 at S$1188++. In addition, a steamboat set is offered at Zhongshan Park.

Verdict: 7.5/10

Four set menus for 4, 6, 8 and 10 persons ranging from S$238++ to S$598++ are available Crystal Jade La Mian Xiao Long Bao.

Hurry make the reservation now at your favourite Crystal Jade outlet!

http://www.crystaljade.com/restaurant-locator/

When it comes to food, technology is changing everything. We are in the middle of a food evolution where the things we buy at the supermarket usually undergo factory processes. Whether or not these revolutionary technologies that will change the way people eat in the future are safe, we won’t know yet because today, the safest and healthiest food to eat is organic. While these food technologies may not convince organic eaters that they’re safe to be integrated with food, even with the FDA’s seal of approval, it’s interesting to learn what scientists are trying to come up with when it comes to making food “safer” and “healthier.” Here’s a glimpse of some of the food technologies that are currently under development.    

Nanoparticles

Nanoparticles aren’t something new as researchers have been trying to create small particles for use in food for a long time. The reason why scientists are researching this is because they want to use molecular particles that can make diet-friendly food items taste great (without putting any added sugar and fat). Right now, researchers aren’t sure yet whether these nanoparticles are completely safe to eat because they’re so small they could easily pass through veins and end up in sensitive areas of the body like the heart and brain. 

Stem-cell beef patties

Dutch scientist Mark Post is trying to grow meat from a cow’s stem cells to make burger. Right now, the time, procedures, and money it takes to create a single patty from a stem cell costs about 300 million Euros, meaning it’s entirely possible now but not economical. However, technology is improving fast and the scientist estimates that it will become economical and ready for mass production in at least 10 to 15 more years. 

Anti-Salmonella Spray

In Netherlands, a company is now developing a simple spray that contains “bacteriophages,” which are things that bind with and kill bacteria. If proven safe by the FDA, some restaurants may soon spray it on fish meat before cooking. There are E. coli and salmonella poisoning risks when eating raw fish and this technology may change the way food safety standards work. 

As previously said, technology is advancing at a fast rate and these food technologies may get implemented sooner than we think. About a decade ago, mobiles were used only for telecommunication purposes but now, technology has advanced so much that people use them for almost anything, from finding the nearest restaurant to transferring funds across the globe. According to the parent company of the recreational slingo hub Spin Genie, mobile is one of the most powerful movers in the Internet landscape today so we can probably expect these devices to play a huge role in developing the aforementioned technologies for food. Perhaps when the salmonella spray gets released for public use, it can also identify what type of virus was successfully or unsuccessfully removed from the fish by connecting to the Internet and delivering results straight to a user’s mobile. That being said, nothing beats organic food and the anti-salmonella spray, beef patties from stem cells, and nanoparticles may raise a few eyebrows because they seem to be quite invasive to food but they are aiming to ease our curiosities somewhat at least.

Having tried Bakerzin's Chinese New Year menu last year, we were looking forward to something different and new this year!

Unlike last year's set menu, this year's menu came in ala carte format and with more choices. It will be available from 25 January 2016 at all seven outlets islandwide. With the banning of freshwater raw fish incidence recently, it would be interesting to see what ingredients will the eateries substitute with for the yusheng dish.

Verdict: 6.5/10

Pasta Vongole | $17.80++

Chicken Mousseline with Curry Foam | $18.80++

Another fusion dish, the chicken roulade was seasoned with herbs on quinoa sautéed with peppers, and paired with curry foam. The chicken was cooked till tender perfection, but I was expecting a stronger curry taste to distinguish the dish.