Tao Yuan: A Genuine Taste of Cantonese-Singaporean Favorites

     Every time someone asks me my top three favorite cuisines, I'd ecstatically say, 1. Mediterranean (primarily for the moussaka, the baba ganoush, lamb kebabs, gyro, and the garlic yogurt), 2. Thai (for the pad thai, green curries, and fried pomfret), 3. Italian (who doesn't love Italian cooking? hehe). Yet, just last year, I've developed a certain fascination for Singaporean cuisine. Blame it on AFC (Asian Food Channel) and their overenthusiastic food hosts who are on a constant hunt for hawker stalls that serve the best Fishball Soup, Roti, Chili Crab, or Claypot Chicken Rice. My favorites being, Yummy King, Star Choice, and Coffee Talk and Hawker Woks. Watching these shows is my ultimate guilty pleasure. I wake up at 6 am, shower as fast as I can, and dry my hair while watching a bunch giddy Singaporean hosts, cornering and relentlessly interviewing hawker diners.

     Throughout more than a year of such fascination, I've learned there are three important things you must know: Singaporeans like their noodle SPRINGY, their chicken rice FRAGRANT, and their bak kut teh or soups REDOLENT of chinese herbs. Every hawker center carried a variety of enticing dishes that were rich in heritage and culture.  I knew a food trip to Singapore would be the only solution to fight my cravings and the sole chance to finally get a taste of the real thing that looked so darn good in cable. Thankfully, the trip did satisfy me enough. I got to experience the springy, fragrant, and redolent that these hawker fanatics are talking about. We savored char kway teow, bbq sting ray (my favorite), chili crab, roti, curries, hainanese chicken, laksa, and iced kachang to name a few. It's amazing to witness how hawker diners come from all walks of life. From a typical worker to a big shot businessman, the hawker place is a melting pot of people who want to enjoy the comfort of cheap and quality food. Stalls range from Nyonya cooking, to Cantonese, to Indian, to Vegetarian and to Malaysian. I loved the noodles, the spices, the seafood, the no-frills cooking, and the dedication of 3rd-4th generation cooks who's had their hawker stalls established for several decades already. The choices were infinite! That trip officially sealed Singaporean as my new favorite cuisine.

     Just when I thought Manila was behind in presenting authentic Singaporean fares, I was wrong! Looking through food blogs like ourawesomeplanet and shootfirsteatlater, Tao Yuan consistently pleased them. In fact, Anton Diaz mentions that 'Tao Yuan is the Best Singaporean Food in Manila as Attested by the Singaporean Embassy'. I couldn't agree more! How can one go wrong with that testimonial? Yet, don't be fooled, since Tao Yuan also serves several Cantonese dishes. Probably even more  Chinese dishes then Singaporean! Also, the restaurant has already been receiving high praises from the Chinese community in the country. Hongkong and Singaporean chefs whip up dishes that are true to the original recipes, using only premium ingredients coming from huge fish tanks right by Tao Yuan's doorstep!

* I apologize for the shot. The chicken was that difficult to resist.  

Hainanese Chicken Rice (P 880 -whole ; P 450 for 1/2)

      Tao Yuan's Hainanese chicken definitely lives up to the hype!  This is my first time to experience a Hainanese Chicken that's not paired with a bowl of piping hot broth. Probably because the chicken is already soaked in a light, clean-tasting layer of broth. Restaurants tend to overcook their Hainanese chicken thus losing its juices, making it dry and rubbery. Tao Yuan's is a completely different case. Their Hainanese is succulent, and moist, with it's juices oozing on the lips upon every bite. The fats were kept intact. Extra rice and lots of paper napkins is a must! I wish they served the dipping sauces in larger bowls though considering the large portions of chicken. Good thing it can be refilled as much as one would want! Also, it would be best if complimentary chicken rice is served. That would certainly complete the dish!

Braised Superior Shark's Fin (P 1,088 for a single serving)

      This is quality soup at its finest. The brown sauce adds a balanced saltiness to the broth with the top grade shark's fin strands gliding and melting in the mouth. Beansprouts add a crunchy dimension to the dish. Quite costly, but definitely worth trying!

Bak Kut Teh

        Ahhh. Bak Kut Teh. The mere sight and smell of bak kut teh easily makes me feel revitalized. Tao Yuan's version of the bak kut teh is quite bland, lacking a tinge of salt, but is still redolent of refreshing Chinese medicinal herbs and spices. The piece of rib added to the soup is generous with its meat, however it does not possess the right amount of fat as the ones I've tried in Singapore. Children may not enjoy its strong, pungent and intense peppery flavors. Bak Kut Teh is an acquired taste that for others, take some time to enjoy. 

Fried Spareribs with Garlic (P 288.00)

           A pleasant fried dish that isn't as oily as I expected. The spareribs are cooked to achieve utmost crunch.  Loads of fried garlic and spicy chili adds kick to this dish, making it stand out from all the other fried spareribs commonly served in Chinese restaurants

Mango Lapu-Lapu (P 1,500.00)

         This lapu-lapu took me by surprise. I'm not usually fond of fish drowned in sweet and sour sauce, but this dish converted me into a mango lapu-lapu lover! It's a unique take on the typical deep fried fish as it is smothered with generous slices of ripe mangoes, onions, and red pepper. The unusual combination of flavors and textures elevates the eating experience. The colors are also a wonder to the sight. The fish lays in a layer of sweet chili sauce that adds a bright and delightful tang to the tender fish meat. This Tao Yuan original is a dish you'd surely come back for!

Cereal Prawns (P 150.00 per piece)

      Cereal Prawns! Another Singaporean innovation. Who would ever think of mixing cereals with prawns? It's a wonderful blend and play of sweet flavors from different textures of ingredients. The huge, juicy, and lightly battered fried prawns are perfectly matched with the sweet and crunchy corn flakes, making it uniquely delicious!  Even the tasty cereal crumbs detached from the prawns were still savored to the very last bit! 

Chicken Curry

       The curry came last and most of us were incredibly full already, except for myself, as usual! :) The dish exuded bold flavors of turmeric, onion and chili powder. I was satisfied, but not completely. The potatoes were already too soft and the curry was quite dry. Nonetheless, the level of heat was still at par with authentic Indian curries. A dish that definitely called for more rice!

The best way to end the meal: COMPLIMENTARY DESSERTS! :D

Refreshing Melon Sago

Sesame Mochi with Green Jelly

Our ever so attentive waiter who made our Tao Yuan experience more special! :)

       
       What a spread! From the complimentary and unlimited boiled soy peanuts to the free dessert and IMPECCABLE SERVICE, each detail was well thought of! The waiter assigned to our table was well-familiarized with the menu and never failed to meet our needs. As for the food, the dishes certainly did not disappoint. In fact, my grandfather loved it so much, that he just had to bring his friend along the restaurant that same day, for dinner! Tao Yuan is definitely a gem in Malate. Just make sure to set reservations since the place easily gets packed especially on weekends. Just enough proof of how diners can't get enough of Tao Yuan!


Tao Yuan Restaurant
508-512 General Malvar Street

corner A. Mabini Street, 

Malate, Manila
Contact Nos: 552-7009 or 526-8858