White Rose Café at York Hotel Singapore offers diners four Wok Hei Specialties crafted by Executive Chef Charlie Tham featuring hearty comfort food for lunch or dinner till 15 December 2016.
Till 15 December 2016, UOB cardholders enjoy 20% off any of these four Wok Hei specialities and also enjoy free parking with a minimum spend of S$50 nett in a single receipt. DBS cardholders enjoy the third dish for free with every two Wok Hei dishes ordered till 23 October 2016.
The four specialities include the White Bee Hoon with generous portions of fresh prawns, pork belly, Traditional Hokkien Mee with clams and pork liver and shoulder, Wok-fried Crispy Bee Hoon with Sliced Beef and and Crispy Egg Noodles.
The White Bee Hoon is very flavourful where the rice vermicelli soaks in the chicken and pork bone stock as well as fish sauce and oyster sauce. Prepared with egg, garlic, slices of pork belly and fresh prawns, the white bee hoon can be described in one word. Shiok.
The traditional Hokkien Mee comes with generous portions of pork liver, pork shoulder and clams. Pork lard is a vital ingredient of this dish. No wonder, it tasted so good. This brings back memories of dining in Malaysia.
Now the Wok-fried Crispy Bee Hoon with Sliced Beef is different. Crispy on the outside and soft on the inside, this dish goes well when you bite into the noodles with thick slices of premium striploin beef and vegetable. Not something I get to eat everyday.
Chef Tham’s specially made double-boiled stock compliments this crispy egg noodle dish. It is served with generous portions of fish slices, fresh prawns and vegetables. This will get me back to Rose Café for more.
White Rose Café York Hotel Singapore 21 Mount Elizabeth Singapore 228516 Opens Daily 12pm to 10.30pm