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Food Review: Goldleaf Restaurant at Telok Ayer | Comforting Taiwanese Porridge sticking to 45 years recipe

The Place This old-time restaurant has been around for more than 40 years, having first opened near Wisma Indonesia (now Wisma Atria). According to the owners, Goldleaf Restaurant was the first to bring the Taiwanese Porridge into Singapore’s food scene, with their first batch of chefs from the popular Shin Yeh Restaurant. Despite their rich history and strong following over the years, a couple of missteps including name changes and shift in locations failed them.

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Their current location in Telok Ayer, along Amoy Street, is at the ground storey of a shophouse. Looking to sit comfortably more than a dozen tables, Goldleaf Restaurants spots a humble and homely look.

The Food We were promised a comforting dinner, something which will bring a perfect end to the long working week. Accordingly, their recipe has stayed the same since founding, keeping to their traditions.

You cannot have any Taiwanese Porridge meal without this – Braised Pork with Preserved Vegetables ($16). The meat was done almost perfectly and without the oily preserved vegetables we are used to in our local Singapore version. What surprised me was when we had the braised pork with the steamed buns, more popularly known as “Kong Pa Bao” here, the taste of the braised pork was accentuated – more salty for sure. Having said that, this dish reminds me much of my homecooked braised pork, and I could resist mixing more of the preserved vegetables into my porridge.

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Another mains to recommend here, the Signature Pan Fried Cod with Speciality Sauce ($12 per 100 grams). You cannot go too wrong with Cod fish, the version here went really well with the speciality sauce which the staff refused to share more information on. Served with fried ginger strands.

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Make very sure you order the Taiwan Lettuce ($10) here too. That sweet undertones, stir-fried simply with garlic, made this an excellent sides to a comforting porridge meal. Another must-try here is their Crispy Tamban Fish with Sesame ($10), awesome crispy fried fish, done with their secret home-recipe sauce; you can finish a bowl of porridge just with this!

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Other highlights here includes the Steamed Pork Patty with Salted Egg Yolk ($10), Salted Egg Yolk Prawns ($18) and the namesake Goldleaf Prawn Rolls ($12 for 6 pieces).

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Rants While you may be dining in a restaurant, we still find the prices of the dishes here rather steep.

Will I Return Again? Goldleaf definitely serve up a more refine take on Taiwanese Porridge, unlike the more street-styled teochew porridge I am familiar with while growing up. Between the two, Goldleaf offers a better dining environment, yet retains the traditions with their 45 years old recipe. When that craving for a comforting porridge meal sets in, I now know where I can get this fix – the atas way.

TheRantingPanda says:
Taste bud: 3.5/5
Hole in the pocket: 4/5
Ambience: 2.5/5
Overall Experience: 3/5

Goldleaf Restaurant
103 Amoy Street #01-01
Singapore 069923
Tel: +65 6324 8310

Opening Hours:
Daily: Lunch: 11.30am – 3.00pm, and 
Dinner: 6.00pm to 11.00pm

Ranted by The Rantee

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About theRantingPanda (856 Articles)
of blacks and whites and everything else | singapore | food reviews, lifestyle & travel

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  1. Snippets: Restaurants to check out in Amoy Street and Telok Ayer Street | A Food Enclave in Singapore’s CBD Downtown – The Ranting Panda

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