Food is Life! Delectable D’Bun and Tempting Tea Time Treats…

Story & photos by Dr. Michael Lim The Travelling GourmetTM

All rights reserved

All food photos are of real food with NO photoshop!

Food is Life! Water is Life!

Live to eat and NOT eat to live.

Satuurday 11 May, 2013: Tomorrow I am going to 10 Scotts in the Grand Hyatt Singapore to celebrate Mother’s Day! We celebrate with food and drink because they represent life and love too!

Today is Sunday 12 May, 2013, which is Mother’s Day observed in USA and Singapore. Mother’s Day in the United Kingdom is celebrated on another day, much earlier in the year. Before that most British of culinary traditions, Afternon Tea, I took a stroll down Memory Lane to Joo Chiat Road where…

MEMORIES came flooding back as I strolled into D’Bun along Joo Chiat Road…at No.358 to be precise. It was 21 years ago when I went in to try their Tim Sum and Pow delights and to write something very nice about them in The Food Paper. The Food Paper was big in those days, a tabloid size magazine owned by my friend, Violet Oon. I was her Star writer, and did all the special features on Tim Sum, Cocktails, Whisky, Mooncakes and much, much more. Like a good premium wine, Old World wine like Chateau Smith Haut-Lafite or New World, like Penfolds The Grange…the offerings in D’Bun have happily improved with age. I love the Tua Pow (literally BIG Dumpling) with a big chunk of hard boiled egg inside, and the Char Siew Pow.  Char Siew Pow is Hokkien for ‘barbequed pork’. Lots of lean tasty pork without any red food dye, tasty but not too salty. They also have Hor Yip Fan or savoury rice of the glutinous variety with lots of the usual goodies inside. Their unique Pow from the YUAN Dynasty shaped like a gold ingot is pink in colour and is vegetarian with Carrot, Shitake Mushrooms, Black Moss, Bamboo Shoots  and lots of other healthy ingredients. The affable and cheerful boss, whose wife and her sister started D’Bun told me, “We sell lots of these pows at Chinese New Year!” Please take note that their yummy Bak Chang or Rice Dumplings are tied up with cord, and NOT unhealthy, potentially toxic raffia string which is made of plastic. I also recommend the moist, grainy and not too sweet Tapioca Cake. Excellent with a double Nespresso coffee made with ONLY Arabica beans! Visit soon, Tar Pow some Pows and put some POW in your life! 🙂 ENJOY!


358 Joo Chiat Road

Singapore 427603

Order Hotline: 6345 8220

Postscript: Joo Chiat Road used to be a little seedy but now is MORE seedy and risque especially at night with Bars, KTV and even some restaurants which by day are respectable but not by night. Darkness reveals “filles de joie” ou “filles de la nuit” from Communist China, Vietnam, Thailand and everywhere you can think of with wierd, colourful tattoos on their ankles and other body parts abound. Foodwise, breakfast and lunchtime is fine…Later at about 2300 onwards, the denizens of the dark emerge to hunt their prey…It is a cold, cruel, heartless and dangerous world. It is after all, the world’s oldest profession. Do you know what is the world’s second oldest profession???

I’ll tell you…Spying. That is another story…Eat well, be well and take care…


NO bad food at NO.10

MANY addictive delighjts can be enjoyed at No. 10.

No, not No. 10 Downing Street, the home of the British Prime Minister but 1o Scotts in the luxurious Grand Hyatt Hotel in sunny Singapore, gourmet capital of Asia. The US GIs always tell people they do not like: You are Number 10! and to those they like: You are No. 1!

Well, 10 Scotts is Number One in my book. Air dried Beef only 0.5mm thin is excellent on wholemeal bread as is the Peking Duck in Rice Crepe with sweet and tangy Hoisin Sauce. I simply adore the little tarts topped with red and luscious Framboise (raspberries). Chocolate Ice Cream too and of course gourmet Coffee, whether Latte, Cappuccino and premium Teas…La Dolce Vita indeed in plush and super comfy surroundings. OMG YUMMY!!! 🙂


To be continued…

About thetravellinggourmet

As a renowned Travel, Food & Wine Writer he has travelled the world in a keen & indomitable pursuit of exotic delicacies & fine wines. His articles have been published in over 20 prestigious publications, both local & international. Dr. Lim has toured and trained in Wine Evaluation & Oenology in most of the world's top wine producing areas from France to Australia. The Travelling Gourmet says, "Gastronomy has no frontier. These are the gastronomic voyages of The Travelling Gourmet. My unending mission. To explore strange new cuisines, to seek out new wines and new culinary experiences, to boldly go where no gourmet has gone before...." Have pen, will travel. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any other information storage & retrieval system, without permission from Dr. Michael Lim The Travelling Gourmet and/or MSN. Material may be works of fiction. Names, characters, places and incidents may be true but may also be products of the author's imagination or are used fictitiously. Any resemblance whatsoever to actual person or persons, either dead or living, events, or locales may be entirely and purely coincidental and unintentional. No part of this website may be used to villify others or for criminal purposes. Interests: Travel, Food, Wines, Cooking, Wine Appreciation, Parachuting, Languages, Music, Reading, Swimming, Hunting, Ballet, Fencing, Archery, Anthropology and more... The Travelling Gourmet is a copyrighted trademark. All rights and photos reserved. No part may be reproduced without permission.
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4 Responses to Food is Life! Delectable D’Bun and Tempting Tea Time Treats…

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