I am sure many of you are familar with Chef Tan Yong Hua.He has helmed the kitchens of several renowned Chinese restaurants in prominent hotels for over 20 years such as the Raffles Hotel,Raffles the Plaza,Marina Mandarin as well as the Tung Lok Group of Restaurants in Singapore.2007年我在一家食品杂志实习时遇到了他。He was still with Peach Blossoms at Marina Mandarin and we fvwin备用eatured him as 南瓜王子 (pumpkin king) with many healthy pumpkin dishes.
快进到6年后,Chef Tan Yong Hua is now writing the next chapter of his culinary career,preparing deeply personal cuisine that conveys his life experiences to his customers atRestaurant HOME.
菜单上的一个亮点是谭大厨的招牌北京烤鸭，用荔枝木烧烤，半只鸭子38美元，$68 for a whole duck).Having learnt insider roasting techniques for the dish from local chefs while on a consultancy stint in China,谭大厨随后花了几个月的时间对它们进行精炼，adapting the dish for the Singaporean palate.
A taste of his Peking Duck,I found that Chef Tan's version has less fat under the skin than traditional Peking Duck,但也能增加同样好的味道。
谭大厨专门设计了一款具有卓越保温性能的定制木柴烤箱，vwin备用so that his Peking ducks emerge with skin that is crispy and glossy,不嚼。He also used imported lychee wood,for the more delicate aroma and flavours it imparts.The roast duck looks temptingly golden brown and the fragrance is irresistible.
在餐厅的家里，a Peking duck feast begins with slices of skin dipped in sugar and continues with sliced mvwin备用eat with pancakes,leek,黄瓜和甜酱。For an additional $10,you can choose how you would like the rest of the duck to be prepared: duck bones simmered in soup,葱姜炒大腿和胸肉，vwin备用or deep-fried and then stir-fried with salt and pepper.
另一道招牌菜是用粘土锅烤大理石高脚杯，配以厨师陈氏食谱。$9 per 100g),绰号“Swa Teng Fish“.
Chef Tan grew up in kampong (swa teng) where electricity could only be produced by a generator,which made it very expensive.他奶奶喜欢用泥锅做饭，vwin德赢投注as it kept the food warm for a long time.So he used her vwin德赢投注cooking method,with premium quality fish,以及当地香料和配料的独特组合，如蓝姜，用柠檬草和洋葱做这道菜。vwin备用
自制皮帕豆腐虾酱蟹肉鱼子（珊瑚瑣瑣豆vwin备用$18 regular) is outstanding too because he and his team make fresh bean curd daily from high quality soybeans,采用传统的劳动方法，确保更浓的味道和特别光滑的质地。结果？每一块豆腐都是柔滑的！!
红烧木耳鸡丁，干百合花蕾和香菇$20 regular) is a Cantonese dish that was popular in the 1970s but is less so these days,所以谭大厨在他的餐馆重新做了这道菜。
这个简单的一锅菜谱是他祖母经常做的。vwin德赢投注虽然准备起来很简单，but it actually requires precise seasoning and vwin德赢投注cooking technique to balance the ingredients' flavours correctly.
Another dish which is memorable to me is the Braised Duo Rice Vermicelli with Pork Knuckles served in Oba Leaf (乌巴叶红烧猪蹄焖鸳鸯米,$20 regular) which is a twist from the local"特卡比胡恩”.猪肉指关节用精选中草药低温炖5小时，vwin备用蜂蹄与桐蹄混合，使其纹理更加柔滑。
荷花酥煎饼每个订单8美元）是一个很容易分享的东西，with overloading of sesame seeds on the surface.很好，清淡而不太甜。Very likeable.
新鲜自然的风味是粤菜的特色。谭大厨用最新鲜的食材，结合传统菜谱和他标志性的天赋，在餐厅的菜单上展示了他高超的技艺和多才多艺。They also have sumptuous lunch selections – choose 7 out of over 20 dishes,at just $28.80 per person (*min 3 persons).菜单上有荔枝烤鸭！!
One happy news for Chef Tan,他被选为新加坡代表，on behalf of the Society of Chinese Cuisine Chefs,for the Iron Chef Bangkok.And he has bvwin备用eat the Iron Chef Bangkok for Chinese cuisine!Congratulations Chef Tan!!
地址：Bukit Timah路392号，The Rail Mall
Operating hours: Open Daily 12pm – 3 pm (last order,2.15 pm),下午6点至晚上11点（最后一次订购，10.15pm)
让我们建立一个食品社区，帮助更新新加坡的食品新闻！如果餐厅主页有任何更改或附加信息，请在下面简单评论。We will verify and update from our side.Thanks in advance!!