2025 marks the 100th year of legacy for Ang Leong Huat, a family-owned, Singapore-born Chinese wine importer and distributor specializing in high-quality Chinese liquors. Now into its fourth generation, Ang Leong Huat celebrates this remarkable milestone with exciting dining events, including a collaboration with heritage Zi Yean Restaurant from 27 February to 16 March 2025 and a masterclass-cum-wine pairing dinner on 13 March 2025, hosted at Yan’s Dining Fine Shanghai Cuisine.
At Zi Yean Restaurant, a heritage restaurant located at Lengkok Bahru, a time-limited à la carte menu highlights the unique role of one of Ang Leong Huat’s key products — Plum Blossom Hua Tiao Chiew. Curated by Chef Fok Wong Tin, the chef-owner of Zi Yean, this menu expertly incorporates the wine’s distinctive flavours across a range of dishes.
Sautéed Prawns with Asparagus 4/5
We began with Sautéed Prawns with Asparagus ($12 per person). The plump prawns had a satisfying bite and were paired with crunchy asparagus. A dash of Plum Blossom Hua Tiao Chiew added at the end of the cooking process provided a subtle lift of aroma and flavour. Lightly seasoned and sautéed, the dish allowed the natural freshness of the ingredients to shine.
Hot Stone Fish Maw Superior Broth 4.5/5
Next came the Hot Stone Fish Maw Superior Broth ($25 per person), served in a heated stone bowl. The broth was intensely flavourful, enriched with generous fish maw slices and dried scallops. The slight waft of Hua Tiao Chiew elevated the dish, adding a fragrant depth.
Oven-Baked Grouper Fillet 2/5
The Oven-Baked Grouper Fillet ($15 per person) followed, featuring tender fish baked with mushrooms and greens. A splash of Plum Blossom Hua Tiao Chiew at the end enhanced the natural sweetness. Unfortunately, the underside of the fish was slightly burned, resulting in a mild bitterness.
Lettuce-Wrapped Braised Dried Oyster 3.5/5
The Lettuce-Wrapped Braised Dried Oyster ($8 per piece) delivered umami-packed goodness, with the Hua Tiao Chiew boosting the perfectly braised oyster’s savoury notes.
Crispy Fried Rice with Diced Abalone 4/5
Giving tradition a twist, the Crispy Fried Rice with Diced Abalone ($15 per person) offered a delightful contrast of textures. The rice, first fried to a crisp and then simmered with Plum Blossom Hua Tiao Chiew and tender diced abalone, resulted in a dish that was both chewy and moreish with each bite.
Hua Tiao Pork Ribs 3.5/5
The Hua Tiao Pork Ribs ($7 per person) was a crowd-pleaser. They were comfortingly sweet and savoury, and the addition of Hua Tiao Chiew rounded off the flavours, providing an aromatic finish.
Traditional Style Glutinous Rice Ball 3.8/5
Rounding off the meal was a classic Chinese dessert – Traditional Style Glutinous Rice Ball ($8 per pax). Each glutinous rice ball enveloped a cube of pian tang 片糖 and was served in a warm ginger soup made with Wentong Ginger. Guests may choose to add the Plum Blossom Hua Tiao Chiew to their desired amount. I love the kick of heat from the ginger, as well as the rustic flavours of the rice ball. Adding the wine made the dessert even more delectable and comforting.
I was also privileged to taste two distinct ‘Huang Jiu’ varieties. The Li Chun Hua Tiao Chiew is a mellower version, an eight-year vintage Shaoxing wine brewed in the renowned Shaoxing region of Zhejiang. After its fermentation, key ingredients such as wolfberries and longan pulps are added to the wine and infused for a period of time. Served chilled, it was pleasing with a subtle herbal sweetness, perfect as a dessert wine. The Calabash Hua Tiao Chiew is made with high-quality ingredients such as Jianhu water, glutinous rice and wheat. Aged for eight years, it had a deeper herbal note, which I also enjoyed very much. Best served at room temperature or warmed with sour plum, lemon or rock sugar.
In celebration of this centennial milestone, Ang Leong Huat also introduces a limited-edition bottle neck tag for its house brand, Plum Blossom Hua Tiao Chiew. Two ice cream flavours were also made in collaboration with High Bar Society — “Lady in Red,” a hazelnut-based ice cream infused with the Nu Er Hong, and “Coco’s Flush,” a coconut and gula melaka-based ice cream infused with the Calabash Hua Tiao Chiew.
For more details on their upcoming collaborations, visit the website HERE.
Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.
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Zi Yean Restaurant
56 Lengkok Bahru
#01-443
Singapore 150056
Nearest MRT: Redhill (EW Line)
Opening Hours:
Daily: 8am – 930pm
Direction:
1) Alight at Redhill MRT station. Take Exit A. Cross the road and turn right. Walk down Tiong Bahru Road to Lengkok Bahru. Turn left onto Lengkok Bahru. Walk to destination. Journey time about 5 minutes. [Map]