Hello everyone!

It has been a great pleasure to be invited for a food-tasting session at SIFU, a cafe-restaurant with inspiration from the Hong Kong's dining scene, a "cha chan ting". SIFU debuted in Singapore back in July 2014 and they have now revised their dishes to cater better to local preferences. Comfort food priced at affordable prices, ranges from Hong Kong's favourite beef stew and noodle dishes to all-day dim-sum delicacies. I can't wait to introduce some of my favourite dishes here.

Pulled Pork Ribs Chinese-style Slider
SIFU paired the Chinese Lotus Leaf bun with its caramelised roasted pulled pork instead of the traditional braised pork, differentiating itself from the usual fatty Kong Bak Pau. The meat's flavour was slightly overwhelming for my liking.

Caramelised Roasted Ribs
Beef Stew Rice
This dish is served with special beehoon (a cross between vermicelli and local beehoon), marinated chicken and shrimp dumplings that are wrapped in-house by the chefs. The broth is prepared dedicately by chefs daily and the boiling process takes over eight hours. The flavour is surprisingly rich for such a light soup.

 Pork Chop Noodles
 Milk Pudding ✧

I was surprised out that this milk pudding was created by the Group General Manager herself. The great combination of the salted biscuit, caramel layer and milk pudding was perfect and I could not get enough of it. People who are not fans of sweets might find it too sweet for their liking but I would still recommend this after the main dishes.

 Handmade Pillow Bun (餐包)
From top: Azuki Custard✧,  Char-Siew, Yuzu Cheese and Sweet Custard. 
It takes 98 minutes for each Pillow Bun to be handmade and baked, from dough to bun.

My favourite bun is this Azuki Custard bun (above), that gives the smooth milky flavour. It was actually inspired by an elderly customer who only wanted to try the Pillow Bun if it came with red bean. Thanks to that, now we are able to try this tasty bun that you cannot find elsewhere.