fish restaurant that was featured in the sunday times recently

[Guest jonlee]

Can't remember when exactly, but there was this article on a fish restaurant that serves very unique fish.  Anyone can remember the name of the restaurant and its location?

[hkail]

This article?

 

Lifestyle - Taste

Heng Hwa light delights

Thng Lay Teen

418 words

25 November 2007

Straits Times

English

© 2007 Singapore Press Holdings Limited

 

<article removed>

[Guest jonlee]

Tks for the help bro...but wrong article.

 

The article is dated 25-Nov, my post 23-Nov.  ;D

 

This article?

 

Lifestyle - Taste

Heng Hwa light delights

Thng Lay Teen

418 words

25 November 2007

Straits Times

English

© 2007 Singapore Press Holdings Limited

 

ON THE first day of the Chinese New Year, villagers in Putian city in south-east China traditionally tuck into a plate of fried mee sua which is left uncut.

 

The strands of thin rice vermicelli are left as long as possible as this symbolises longevity.

 

Among other ingredients like toasted peanuts and lala (clams), the mee sua comes with crispy seaweed which the coastal city in Fujian province is well known for.

 

This is what Mr Li Jin Kun, who hails from there, serves at Xing Hua Restaurant, a coffee shop stall in Race Course Road.

 

His fried mee sua ($3) is among his bestsellers, as is his Heng Hwa fried beehoon ($3).

 

The mee sua, which he imports from Putian, is fried with a rich stock made by simmering chicken and pork bones for hours.

 

Small prawns, also imported from Putian, lala and pork slivers all add to make the dish very tasty.

 

Mr Li, 45, says Heng Hwa cuisine is characterised by light natural flavours that come from the ingredients.

 

For example, his lor mee ($3) is deceptively plain-looking but a lot of ingredients - lala, oysters, slivers of braised meat and small dried shrimps - go into it.

 

The result is a full-bodied broth that is so delightful that I drained every drop in my bowl.

 

The noodles in the lor mee are made to order and are not yellowish like the version here. Almost milky white, they look somewhat like thick beehoon but have more bite and taste less floury.

 

Do also check out the deepfried batang (Spanish mackerel, $2 per slice). It is so popular it can be seen on almost every table.

 

The fish is well-seasoned, thinly sliced and then deep-fried till it's so crispy it almost crackles when you bite it. It is so good it is eaten on its own and not served with any sauce.

 

There's also the tau kee kailan ($6), which is fried beancurd skin with vegetable. The beancurd skin is crunchy and tasty, having absorbed the stock used to fry the kailan.

 

Business is so good that Mr Li opened a restaurant selling the same food in Syed Alwi Road three months ago.

 

Xing Hua Restaurant 276 Race Course Road Tel: 6392-5730

 

Open: 11am to 9.30pm, closed first Wed of the month

 

Rating: ***

 

Xing Hua Seafood Restaurant 207 Syed Alwi Road Tel: 6396-8676

 

Open: 11am to 10.30pm daily

[hkail]

Second try:

 

Get fresh

18 November 2007

Straits Times

English

 

<article removed>

[Guest jonlee]

Tks bro...but also not this one.  ;D

 

The restaurant is one of those fusion food type, which specialise in seafood.  They have some unique fish which I have never heard of.  The end of the article, the chef mention:

 

Try XXXXXX fish.  If u don't like the fish, I (the chef) will resign immediately.

[hkail]

If this is not the article, i will quit from this forum.  :-\

 

Fishy business

Lifestyle - Taste

Teo Pau Lin, FOOD CORRESPONDENT

834 Words

21 October 2007

Straits Times

English

© 2007 Singapore Press Holdings Limited

 

 

Alan Lee, head chef of Greenwood Fish Market & Bistro, cooks seafood because it's a challenge

 

YOU could say that seafood is in Alan Lee's blood.

 

 

The 28-year-old head chef of Greenwood Fish Market & Bistro comes from a family that was in the seafood wholesale business.

 

'I've always been seafood crazy. I get excited with any new product that's weird and different,' he says.

 

After graduating from the Singapore Polytechnic where he studied electrical engineering, he decided to shore up his knowledge of seafood by taking on cooking apprenticeships at a series of restaurants.

 

In 2003, when Greenwood Fish Market opened in Greenwood Avenue, he became its buying consultant, offering a wide range of seafood including up to 20 varieties of fish a day.

 

Soon after, the affable bachelor took over the adjoining bistro's kitchen, where he's been dishing out creative seafood dishes.

 

Why this obsession with seafood?

 

I just like doing something that not many other people do. Many Singaporeans are actually quite new to cooking seafood. I've got customers who come in and point at clams, thinking that they're mussels.

 

And seafood is something that's hard to cook right. It's so easy to overcook it. The window of perfection is very narrow.

 

What's the most unusual species of seafood you serve?

 

Alfonsino, a bright orange-red fish I get from New Zealand. It's very ugly, with eyes that are 4cm in diameter and sharp scales that cut you. But the uglier the fish, the better it tastes - like monkfish and John Dory.

 

For the alfonsino, I just pan-fry it with a little clarified butter. It's very silky in texture, a tad oily and has a real taste of the sea.

 

What's the most overrated fish?

 

Cod. People like it because it's very smooth and fatty. But other than that, it doesn't actually have a lot of flavour on its own.

 

What's the most underrated fish?

 

Hapuku or hapuka, a huge fish from New Zealand that weighs 20kg on average. It's an outstanding fish - my favourite fish of the year. But it's not available very often.

 

It defies the saying that the older the fish, the tougher its meat. When you cook 10cm fillets of this fish, it actually gets softer and retains all the moisture inside. The flavour is indescribable - I can say only that it has a real fish taste.

 

What dish are you most famous for?

 

Red miso cod with butternut pumpkin and roasted eggplant. Strangely enough, I came up with this dish when I was eating chee cheong fun (steamed rice rolls). The sauce was so good that I thought I'd impart it to a fish. Straightaway, I thought of using miso (Japanese bean paste).

 

But instead of using the usual salty miso, I use sweet miso. I also give colour to the miso by adding beetroot reduction.

 

What's your ultimate favourite food?

 

I'm a sucker for good wonton noodles. Fei Fei Yan Kee Noodle House in Joo Chiat Place is outstanding for its noodles. I also like the nice, caramelised char siew at this wonton mee stall in East Coast Laguna hawker centre, but I think it's moved after the renovation.

 

What's the best meal you've ever had?

 

Some years ago, my uncle and I were gallivanting in Malacca when we got half-drunk and decided to eat. My uncle, who is from there, took me to a place that sold stingray curry with roti canai. It was so spicy and shiok that we sobered up straight away. It was the first and last time I had stingray curry because the stall had moved the next time I went back. 

 

What's the most creative dish you've made with seafood?

 

Hot-smoked salmon and pumpkin pie. But I hate making it because it takes so much work. Everything is done from scratch. I make the dough, smoke the salmon, roast the pumpkin and make the cream cheese mixture myself. But it'll be on the menu in December for the festive season.

 

What's one common mistake people make when cooking seafood?

 

Overcooking fish. In most chap chye png (mixed rice) stalls, you see Spanish mackerel that's fried till it's dead three times over. It totally kills the flavour of the fish.

 

What would you serve to convert someone who doesn't like fish?

 

A fish that's mild-flavoured and meaty like halibut, snapper and, of course, hapuku. The latter will win you over on the first try. If you don't like it, I'll resign.

 

tpaulin@sph.com.sg

 

From now until Nov 30, Citibank credit card members get 20 per cent off every order of the red miso cod dish.

 

WHAT WOULD YOUR LAST MEAL BE? 'Wonton noodles with lots of chilli.'

 

 

[Heng]

I love this forum cos there're many resourceful bros around to help others out & share info...  :)

 

 

[Guest jonlee]

u the man bro!!!  tks a million...!!!  ;D

 

btw, which website to search for past articles from the newspaper?

 

If this is not the article, i will quit from this forum.  :-\

 

Fishy business

Lifestyle - Taste

Teo Pau Lin, FOOD CORRESPONDENT

834 Words

21 October 2007

Straits Times

English

© 2007 Singapore Press Holdings Limited

 

 

Alan Lee, head chef of Greenwood Fish Market & Bistro, cooks seafood because it's a challenge

 

YOU could say that seafood is in Alan Lee's blood.

 

 

The 28-year-old head chef of Greenwood Fish Market & Bistro comes from a family that was in the seafood wholesale business.

 

'I've always been seafood crazy. I get excited with any new product that's weird and different,' he says.

 

After graduating from the Singapore Polytechnic where he studied electrical engineering, he decided to shore up his knowledge of seafood by taking on cooking apprenticeships at a series of restaurants.

 

In 2003, when Greenwood Fish Market opened in Greenwood Avenue, he became its buying consultant, offering a wide range of seafood including up to 20 varieties of fish a day.

 

Soon after, the affable bachelor took over the adjoining bistro's kitchen, where he's been dishing out creative seafood dishes.

 

Why this obsession with seafood?

 

I just like doing something that not many other people do. Many Singaporeans are actually quite new to cooking seafood. I've got customers who come in and point at clams, thinking that they're mussels.

 

And seafood is something that's hard to cook right. It's so easy to overcook it. The window of perfection is very narrow.

 

What's the most unusual species of seafood you serve?

 

Alfonsino, a bright orange-red fish I get from New Zealand. It's very ugly, with eyes that are 4cm in diameter and sharp scales that cut you. But the uglier the fish, the better it tastes - like monkfish and John Dory.

 

For the alfonsino, I just pan-fry it with a little clarified butter. It's very silky in texture, a tad oily and has a real taste of the sea.

 

What's the most overrated fish?

 

Cod. People like it because it's very smooth and fatty. But other than that, it doesn't actually have a lot of flavour on its own.

 

What's the most underrated fish?

 

Hapuku or hapuka, a huge fish from New Zealand that weighs 20kg on average. It's an outstanding fish - my favourite fish of the year. But it's not available very often.

 

It defies the saying that the older the fish, the tougher its meat. When you cook 10cm fillets of this fish, it actually gets softer and retains all the moisture inside. The flavour is indescribable - I can say only that it has a real fish taste.

 

What dish are you most famous for?

 

Red miso cod with butternut pumpkin and roasted eggplant. Strangely enough, I came up with this dish when I was eating chee cheong fun (steamed rice rolls). The sauce was so good that I thought I'd impart it to a fish. Straightaway, I thought of using miso (Japanese bean paste).

 

But instead of using the usual salty miso, I use sweet miso. I also give colour to the miso by adding beetroot reduction.

 

What's your ultimate favourite food?

 

I'm a sucker for good wonton noodles. Fei Fei Yan Kee Noodle House in Joo Chiat Place is outstanding for its noodles. I also like the nice, caramelised char siew at this wonton mee stall in East Coast Laguna hawker centre, but I think it's moved after the renovation.

 

What's the best meal you've ever had?

 

Some years ago, my uncle and I were gallivanting in Malacca when we got half-drunk and decided to eat. My uncle, who is from there, took me to a place that sold stingray curry with roti canai. It was so spicy and shiok that we sobered up straight away. It was the first and last time I had stingray curry because the stall had moved the next time I went back. 

 

What's the most creative dish you've made with seafood?

 

Hot-smoked salmon and pumpkin pie. But I hate making it because it takes so much work. Everything is done from scratch. I make the dough, smoke the salmon, roast the pumpkin and make the cream cheese mixture myself. But it'll be on the menu in December for the festive season.

 

What's one common mistake people make when cooking seafood?

 

Overcooking fish. In most chap chye png (mixed rice) stalls, you see Spanish mackerel that's fried till it's dead three times over. It totally kills the flavour of the fish.

 

What would you serve to convert someone who doesn't like fish?

 

A fish that's mild-flavoured and meaty like halibut, snapper and, of course, hapuku. The latter will win you over on the first try. If you don't like it, I'll resign.

 

tpaulin@sph.com.sg

 

From now until Nov 30, Citibank credit card members get 20 per cent off every order of the red miso cod dish.

 

WHAT WOULD YOUR LAST MEAL BE? 'Wonton noodles with lots of chilli.'

 

 

[hkail]

My pleasure.  :D

 

Regarding your question, i am afraid there is no one website where you can find all archived news articles. If googling does not help, try the libraries. They are usually subscribed to newspaper databases. Eg, Newslink, Factiva, Pressdisplay, Lexis....blah.