Since we are unable to travel to Hong Kong as of yet, why not enjoy a classic Cha Chaan Teng by day and modern Chinese bar by night at Pi Food? Located in Dhoby Ghaut near the city centre, enjoy a new array of traditional dishes that is full of authentic Hong Kong flavours cooked up with traditional Cantonese cooking methods and techniques.
With new dishes such as braised prawns with cucumber, steamed grouper belly, crispy beef brisket and many others, be transported back to the hustle and bustle of Hong Kong. These new dishes will be added to Pi Food’s existing menu of classic Hong Kong-style noodles, rice, congee, sandwiches and roast meats, along with Canto-Western dishes. Check out our review of them here.
New on the menu is a Traditional Braised Grouper ($42), comprising fresh grouper slices cooked with roasted pork belly and mushrooms for extra game. Tofu, ginger, green onion and garlic make up a dish that is varied in texture as much as taste. The grouper slices are first coated in flour and fried for crispy bites before mushroom, roasted pork belly and the rest are added to a stew of superior stock to simmer over low heat. Using a classic Hong Kong culinary technique, the fish is crispy on the outside while remaining soft and fluffy on the inside. The other ingredients also take on the full savoury goodness of the stewed broth for a dish that scores high on flavour.
The Traditional Steamed Grouper Belly ($38) presents a lighter way of enjoying the prized grouper. Atop a lotus leaf, the fresh grouper belly slices are steamed to tenderness with black fungus, cabbage and red dates for additional sweetness, then topped with shredded spring onion for freshness and drizzled with soy sauce. Its clean flavours make it a perfect appetiser of simple dimensions.
For something bolder with crunch, the Crispy Beef Brisket ($19.80) promises punch with prime beef briskets coated in a batter prepared with more than 10 different spices. Fried to golden perfection, each piece crunches with satisfaction on every bite before unveiling full-bodied aromatic beef brisket in its centre.
More red meat goodness can be found with the Black Pepper Beef with Potatoes ($22), a spicy beef dish packing good punch. Australian sirloin beef is diced and marinated before cooked with potatoes, onions and red peppers in high heat. The ingredients are then doused in a homemade black pepper sauce for an aromatic beef dish that’s best paired with rice.
Pi Food takes on prawns with a refreshing spin with its Braised Prawns with Cucumber ($28). Fresh white prawns with their shells on are pan-fried then slow-cooked in superior broth until the broth takes on a rich aromatic golden hue, matched in umami flavour. Sliced Japanese cucumber is added towards the end for freshness while retaining its crunch and fresh shimeji mushrooms lend a nice earthiness that ties the dish together.
Vegetables are not amiss from the new menu, with Stir Fried XO Long Beans ($15.80), fried to earthy fragrance with dried shredded squid, white bait, dried shrimp, and scallops. Char Siew, cashew nuts and homemade XO sauce add a deeper dimension to the savouriness for a long bean dish that is served with ample wok hei from frying in high heat.
Head on down to Pi Food today or check out their Facebook or Instagram for the latest updates.
Pi Food
Address: 9 Penang Road, #01-18, Singapore 238459 (UBS Singapore Business Hub)
Opening Hours: 11.00am to 10.00pm daily
