Gastronomic Ruminations

Happy Hour @ Stereolounge

2009-11-14T17:49:00.001+08:00

J and I met for Happy Hour and bar bites at Stereolounge in Pan Pacific before partying the night away in StereoLab some weeks back.

We love Lychee Martinis so we were thrilled that they were giving out free Lychee Martinis to ladies during Happy Hour! :)

Lychee Martinis

Here's a pic of my partially drunk Lychee Martini and J's freshly made Lychee Martini. I don't drink much alcoholic beverages but Lychee Martini is one of my favourite cocktails. The Lychee Martinis here were just the right balance of sweetness and alcohol. I liked it as it was easy on my palate without being cloyingly sweet nor intoxicatingly strong.

We love lychees too so we thought it was great that the bartenders were so generous with the lychees! Yippee!

Crispy Fried Whitebait @ S$10

We were hungry so we ordered some bar bites off the menu. We started with a platter of Crispy Fried Whitebait. It arrived tossed with some Arugula leaves and lightly-dusted with Paprika. The batter was light, crisp and not too greasy. The whitebait was moist, lightly seasoned and juicy. This is much better than the whitebait I had during lunch at The Queen & Mangosteen. The Whitebait here is a Must-Try!

Rosemary Beef Skewer @ S$14

Next we had a serving of Rosemary Beef Skewers. The succulent chunks of grilled beef had deliciously browned edges which added a smoky flavour that I love. I wished we had more but then we had to pace ourselves as we had more food on the way.

Mini Grilled Wagyu Beef Burger
Free during Happy Hours (6-8pm, Mondays to Fridays)

While waiting for our other dishes to arrive, we nibbled on Mini Grilled Wagyu Beef Burgers that were being given out free to all patrons during Happy Hour. They were deliciously moist and tasty.

Bellini

We made friends with a girl at the next table as she had seemed a little bored sitting there alone while waiting for her late friends to arrive. She told us that the Bellinis were pretty good too and they were being served free to ladies during Happy Hour. I was curious and had to try it. It was deliciously peachy though just a tad too sweet for me.

Cayenne-spiced Bechamel Chicken Baked Empanadas @ S$10

Next we had some baked empanadas. I've never had an empanada before but they seemed interesting. I wished there was a little more Cayenne Pepper in the Bechamel sauce to add more oomph but the juicy chicken chunks made up for my disappointment on the spice front. It was like eating a local curry puff with a creamy filling except the pastry was baked and thus offers a slightly healthier alternative to deep-fried curry puffs. I think I will give the other flavours a try the next time I visit.

Grilled Squid @ S$12

The Grilled Squid was awesome! The texture was the right balance of tenderness with a bit of bite without being too tough. The flavour of the squid was deliciously smoky and not overly salty. This is a Must-Try!

Mojito @ S$16

I needed a light and refreshing drink to end the meal and so I ordered a glass of Mojito. It didn't have as much mint or lime as I would have liked. I think the Berry Jammed Mojito (S$18) that I had the previous week would have been a better option. It's J's favourite drink at Stereolounge/Stereolab.

At about 9.30pm, the staff came around to affix admission stamps on all our wrists for complimentary entry into Stereolab. The party's just beginning...

Stereolounge / Stereolab

Ground Floor, Pan Pacific Singapore

7 Raffles Boulevard,

Singapore 039595

Telephone: +65 6337-0800

Email: reservations@stereolounge.sg

Stereolounge's Operating Hours:

Mondays to Fridays: 6pm till late

Saturdays & Sundays: 8pm till late

Happy Hour Promotion (Mondays to Fridays @ Stereolounge):
- Complimentary Mini Wagyu Beef Burgers from 6pm till 8pm
- 25% discount on all standard drinks from 6pm till 10pm
- Complimentary Watermelon / Lychee Martinis for Ladies from 6pm till 8pm

Stereolab's Operating Hours:
Wednesdays: 9pm till 3am
Fridays & Saturdays: 10pm till 4am
Cover: S$28 (includes 2 drinks)
Door Rules: Minimum Age of 21 years for ladies & 23 for men

Lunch @ Rosso Pizza, Munich

2009-10-18T02:54:00.005+08:00

M wanted to bring me to her favourite pizzeria in Munich so we met for lunch at Rosso. M told me that the place was run by Italians and served the best pizzas in town at recession-friendly prices. The pizzeria was small but cosy and the service was very warm. What a pleasant place to have lunch at! I wish we had such places in Singapore.

Pizza Delizia @ EUR8.50

Bresaola (air-dried cured beef), Arugula (rocket) & Shaved Parmesan

I ordered the Pizza Delizia which came topped with Bresaola (air-dried cured beef), Arugula and Parmesan as I love cured meats, arugula and cheese. The thin crust was crisp on the outside which yielded to a soft interior when bitten into. I love thin crust pizzas because they offer a perfect balance of toppings vis-a-vis crust.

The awesome combination of thinly-sliced salty cured beef, peppery arugula and savoury parmesan shavings on a base of slightly tart but rich tomato sauce was most satisfying. I found myself polishing off the entire pizza without any problem.This is definitely a MUST-TRY!

Picante Salami & Ricotta Pizza @ EUR8.50

I tried a slice of M's Pizza. Though the toppings of this pizza are not as strong in flavour as mine, they did not pale in comparison as the rich flavour of tomato sauce (which wasn't exceedingly tart) went very well with the delicate flavour of the ricotta and the slightly salty and spicy flavour of the salami.

Latte Macchiato @ EUR2.60

I finished my meal with a perfectly made cup of Latte Macchiato. This was the best cup of coffee I ever had in the 10 days that I spent in Germany. Most of the coffees that I had in various coffee shops were too watered down to enjoy. They left a bitter taste in my mouth (literally and metaphorically) with an unsated yearning for a caffeine buzz.

The aromatic, robust yet not overly acidic nor watered down cup of latte at Rosso was a great pick-me-up that gloomy and rainy afternoon in Munich. If you love your coffee, this is definitely the place to check out. The coffee here is definitely a MUST-TRY!

Rosso

Bar-Pizza

Amelienstrasse 45,

80799 Munich

Germany

Tel: +49-089-2737-5653

Operating Hours:

Mondays to Saturdays: 8am to 10pm

Yorkshire Puddings & Pub Grub @ Queen & Mangosteen, VivoCity

2009-10-13T01:33:00.000+08:00

During my last visit to Queen & Mangosteen, I wished I had sufficient tummy room to accomodate some Yorkshire Puddings.

Yorkshire Pudding with Gravy @ S$5

When C and I met for lunch at Queen & Mangosteen, I had to have the Yorkshire Puddings. The Yorkshire Puddings here were disappointing as they were bland, the crust was rubbery-hard and the centre was exceedingly dense. It's so tough to find a place that serves Yorkshire Puddings in Singapore, much less a decent one.

Gravy for the Yorkshire Puddings

Even the Caramelized Onion Gravy couldn't help the Yorkshire Puddings. Dense puddings dipped in heavy sauce made for a weighty combination that made us ponder the wisdom in taking in so much calories for a dish that barely seemed worth the trouble.

Fish & Chips with Curry Tartare Sauce @ S$14

During my last visit, the Beer Battered Fish were absolutely delicious with a light, crisp batter. This time around, the batter was soggy with oil that oozed out when we cut the fish. Though the fish was succulently sweet, it was marred by the oil-soaked batter.

Chips to go with the Fish

Like the Fish, the chips were not as crisp as I would have liked them. I think the person who did the frying probably didn't heat the oil up well enough.

Bangers & Mash @ S$26
served with Caramelized Onion Gravy

Bangers & Mash is one of my favourite comfort foods. They didn't serve Cumberland Sausages during this visit. In its place were 3 types of sausages, lamb, pork and spicy beef. I enjoyed the spicy beef sausage and pork sausage very much. We weren't too crazy about the lamb sausage as it had a pretty strong lamb-y odour. The mashed potatoes were moist and went well with the Caramelised Onion Gravy. The Onion Rings that topped the combo fared better than the Fish and Chips. This is a Must-Try!

The service staff were very attentive and came by a few times to ask how we were doing as well as to gather our feedback. I guess it was partly because there were only about 6 tables of customers and also because we told them to remove the Yorkshire Puddings when the other dishes arrived. We told them about the soggy fish, the bland and heavy Yorkshire Puddings and the less-than-crisp fries. They said that they would pass our feedback on to the kitchen staff. Sounds reasonable to me.

PS: This visit was on a Saturday afternoon so I didn't feel as much of a time pressure as I did on my previous visit.

Click here for my previous post on Queen & Mangosteen.

The Queen & Mangosteen
#01-106/107 VivoCity
1 Harbourfront Walk
Singapore 098585
(close to Lift Lobby E & Lift Lobby F)
Tel: +65 6376-9380
Email: enquiries@queenandmangosteen.com

Operating Hours:
Sundays to Thursdays: 11 am to midnight
Fridays, Saturdays & Eve of Public Holidays: 11 am to 1 am

Lim Chee Guan Bak Kwa's Grand Opening @ Ion Orchard

2009-10-13T01:31:00.000+08:00

I was fortunate to have been invited by Lim Chee Guan to their Grand Opening Reception at Ion Orchard. Finally, there's an outlet in the heart of Orchard Road, which is far more accessible than the existing outlets in Chinatown. I hope this also means that the queues will be more bearable during Chinese New Year season.

The reception was interesting as there were samples of various culinary creations made using Bak Kwa (Chinese-Style Barbecued Pork Jerky) in addition to tea and wine pairing.

Though I am not crazy about smoked salmon, I liked this creation of Smoked Salmon with Bak Kwa XO Sauce very much. The salmon had a pleasantly oaky flavour and was not too salty. The rich flavour of the XO Sauce had a slight hint of sweetness and the bits of Bak Kwa in the sauce were not excessively tough.

Chef Robin from Marmalade Pantry explained to us that he had smoked the salmon with the use of a "smoking gun". Here he is firing up the gadget for his next batch.

At first glance, I thought this was Bak Kwa & Chinese Mushroom Risotto but Chef Robin explained that it was actually Steamed Rice with Bak Kwa Bits and Slices of Chinese Mushroom added to the pot in the middle of the cooking process. The rice had absorbed the flavours of the Bak Kwa and Chinese Mushroom, resulting in what seems like an easy peasy version of Chinese Claypot Rice (sans dark sauce).

The Crepes were a tad dry and rubbery, I guess because frozen crepes had been used in the preparation of this dish. Thankfully the rolls were small (cigar-sized), so they were pretty manageable.

This creation doesn't look too appealing but were Grissini (Breadsticks) coated with Mayonnaise and Pork Floss. It tasted like a crunchy version of Breadtalk's Signature Flosss Buns. Hmm...good idea.

Here's some Steamed Yam Cake made with Bak Kwa instead of Lap Cheong (Chinese Dried Sausages). The yam cake was delightfully soft and topping of Pork Floss added an interesting touch. Unfortunately the picture isn't terribly clear as Hungry Cow's slightly shaky hoof and my rather shaky paws proved too much of a challenge for my camera's Image Stabilizer. How do you like this "artistically" blurred picture? :P

Wan San Yang Tea Pavilion was offering samples of their tea. I liked the Rose Pu-Er Tea and the Royal Ti Kuan Yin because they were fragrant and had a delicate tang of tannins.

There was some wine being offered by Wine Tatler too but the counter was almost always too busy for me to sneak a shot.

I didn't stay for too long as I had to rush to the outlet to buy 3 packets of Bak Kwa before leaving. You see, I had told my mum that she could buy Bak Kwa from the Ion Orchard outlet in future. She said that I should check out the opening so I can "recce" the outlet's exact location and let her know how to find it. Then she reasoned that since I was already going to be there, I could easily pick up a few packets of Bak Kwa for home. Hmm...mum's as subtle as a sledgehammer. As this happens to be one of her favourite snacks, I obliged.

If you've never been to Ion Orchard before, the place is a maze but try to find your way down to Basement Level 4. The shop is located in the Food Hall area and is directly opposite Yami Yogurt.

Click here for my previous post on Lim Chee Guan's Bak Kwa.

Lim Chee Guan

Main Branch:
203 New Bridge Road,
Singapore 059429
(Chinatown MRT Exit A)
Tel: +65 6227-8302

Chinatown Branch:
1 Park Road,
#01-25 People's Park Complex,
Singapore 059108
(Chinatown MRT Exit C)
Tel: +65 6535-0927

Chinatown Branches Operating Hours: 9.30am to 8pm daily

Ion Orchard Branch:
2 Orchard Turn
#B4-37 Ion Orchard,
Singapore 238801
(+65) 6509 3776

Ion Orchard's Operating Hours: 10am - 10pm daily

Can Rice Save Your iPhone?

2009-10-06T13:52:00.001+08:00

Hi everyone, apologies for the long radio silence as I've been totally swamped with work and various other activities. Plus, I am still working on kicking my addiction to "Restaurant City" on Facebook. Facebook is a terribly dangerous site because they have such mundane yet addictive games. First I suffered from a massive addiction to "Mafia Wars" to the extent that the poor cabbie has had to u-turn and drive back a full 10 minutes to my home amongst other things. Then it was "Vampire Wars", thankfully that didn't last too long because I was soon swept up in an obsessive "relationship" with "Restaurant City". *patting black panda eyes*

Now, this blog entry is not about food per se but about how I am attempting to use a staple food to "save" my iPhone after a "drowning incident".

A colleague of mine had sent a few of us an email with a tip on how to "save" a drowned iPhone or iPod Touch. The tip involved placing the drowned item into a bowl of uncooked rice, the author had advised readers to "soak" the iPhone in raw rice. I found the use of the word "soak" hilarious but couldn't get it out of my head for the rest of the day. So much for laughing at bad English, retribution was swift.

Remember the saying, "Careful what you wish for, lest it come true"? As Rhonda Byrne, author of "The Secret" would put it, whatever you think of will manifest itself because you "attracted" it.

Unfortunately for my iPhone and I, Law of Attraction or not, I'm such a scatterbrain that I'm an accident waiting to happen. Long story short, my musing that evening over the matter of rice being used to remove moisture from a soaked iPhone resulted in my spilling water onto my iPhone by accident and leaving it in a shallow bath for about half a minute before I realised what had happened. My instinct was to press the "power" button, the screen came on and then went off. Rats!!!

I guess I shall have to test if the tip works. I panicked and placed my iPhone in a pot with some raw rice, then realised that rice was getting into my earphone jack, which incidentally was dripping water as I tried to remove the rice granule. Double sh*t! I didn't realise that the water had gotten into the jack as I thought that the phone was partially protected by the case. Scolding myself for forgetting to cover the openings, I placed the phone into an organza bag.

Here's a picture of my "Rice" C U (a rice-based Intensive Care Unit). On day 2, I decided to buy some dessicants from Daiso and popped it into the pot. I had chosen a glass covered pot so I can peek ever so often at the "patient" whilst waiting a week (as prescribed by many forummers).

I "visited the patient" on Sunday, wondering if I should attempt to resurrect it from the dead. As my friend, Ed so eloquently put it: "Water coming out of the headphone jack is equivalent to vomitting blood". Thanks, dude, I feel so much better already!

A quick check of the dessicant bag showed that there had been quite a bit of moisture absorbed by the silica gel, I hope it was mostly from the ambient air.

Hmm...better wait out a week to prevent any more damage to the circuitry by putting a current through still moist components. So I buried my poor iPhone back under the rice, stuck more dessicants into the pot and decided to wait till tonight (day 7) to attempt an iPhone Resurrection. Failing which, I have a few more weeks till I'm eligible for my first year upgrade to the iPhone 3GS. Will keep you posted on the results of the 1 week "Rice" C U test.

Wish me luck!

Li Fa Minced Pork Noodles @ New Upper Changi Road

2009-08-29T03:21:00.001+08:00

It's been quite a while since I last ate Minced Pork Noodles at Bedok. My parents told me that the original outlet that we used to love doesn't serve up as delicious bowls of noodles as before but has been defeated by a competitor in the row behind them. I was curious and had to try the new stall. Walking towards the stall, I passed Hup Soon Fish Head Bee Hoon noodle stall. Hmm...should I eat both? In the interest of my health, weight and the health of my poor weighing scale, I decided to drop the double-carb thought.

Minced Pork Kway Teow Soup @ S$2.50

Ok, I know this looks like I had 2 bowls of noodles anyway but the picture above is that of my mum's bowl of rice noodle soup (kway teow soup). I love thin strands of kway teow and so in addition to stealing a shot, I stole a little spoonful of kway teow. The smooth strands slid down my throat like water down a luge slide. Though rice noodles are characteristically bland, the robust pork bone stock added a rich flavour to them.

Minced Pork Noodle Soup with Wanton @ S$3

This is a picture of my bowl of noodles (can barely be discerned beneath the surface of the soup). The golden brown dollop in the middle of the picture is a delectable mass of fried pork lard and garlic bits. These 2 elements added a sinful yet fragrant touch to the tasty broth. The dumplings (aka wanton) had a firm skin (unless you leave it to soak in the bowl) and the minced pork filling had the distinctive umami-filled flavour of fried dried flatfish. This is a Must-Try!

One of the things that I love about Singapore is how we can eat out inexpensively and yet still eat pretty well. Unfortunately, good hawkers are harder to come by these days so do try the noodles if you're in the vicinity.

Li Fa Minced Pork Noodles
Block 58 New Upper Changi Road
#01-168
Singapore 461058

Set Lunch @ HK Kim Gary, Vivocity

2009-08-25T01:37:00.000+08:00

Hot & Spicy Noodles with Pork Chop in "Typhoon Shelter" Style

One rainy afternoon, my colleagues and I popped over to HK Kim Gary Restaurant at VivoCity for lunch. We ordered a set lunch each at about $12. The noodles were springy and the spicy soup was pretty spicy as far as Hong Kong-inspired cuisine goes however, the "heat factor" is still nothing compared to the tongue-numbing spiciness of Sichuan food. I thought it was reasonably good for a Cha Chan Teng (a Hong Kong-style cafe that usually serves a wide variety of dishes) and was tastier than how I remembered the stock to be when I first tried noodles at this cafe. The pork chop cannot be seen in the picture as I had removed it from the soup and placed the soaked breaded pork chop onto a plate. I had just gotten my braces tightened that morning so gnawing on the tough pork chop was a challenge. I gave up after a while and had the noodles sans pork chop.

Fried Wanton

The fried wanton was crispy and the filling was unexceptional. Though it was just a little too brown for my liking, it was still acceptable as its redeeming factor was that the wanton skin was not soaked with oil.

Hot Almond Milk Tea

I ended my lunch with a steaming hot cup of Almond Milk. It was a little sweeter than I remembered and the almond flavour was not as strong as before. Thankfully, it didn't have the annoying excessively-powdery and sandy feel of almond milk served in some places so overall, it was a pretty decent version though it is no longer worth going through too much trouble for.

HK Kim Gary Restaurant
#02-128 VivoCity
1 HarbourFront Centre Walk
Singapore 098585
Tel: +65 6376-8183

Operating Hours:
Mon to Sun: 11am - 10pm

Omakase @ Kaiho Sushi

2009-08-12T04:30:00.000+08:00

Dim Sum Dolly was headed to Hong Kong for a year. M Eats (previously known as Skinny Epicurean), C, S and I bade Dim Sum Dolly farewell over lunch at Kaiho Sushi @ Cuppage Plaza. C, S and I ordered the Omakase @ S$80++ per person.

Otoshi (appetizer)

Chilled Shiso Sprouts marinated with Dashi-based broth & topped with Bonito flakes

Our Omakase started with an Otoshi (appetizer) of Chilled Shiso Sprouts that had been marinated in a Dashi-based broth topped with Bonito flakes. I love the umami-rich flavour of Dashi (a basic Japanese broth made from seaweed and dried tuna) and so I was pleased with this combination of crunchy stalks of Shiso Sprouts topped with fragrant Bonito (dried tuna and aka Katsuoboshi) flakes.

Sashimi Moriawase
(assorted sashimi platter)

Sashimi is the highlight of any Omakase for me. I was very pleased to note that there was Toro (fatty tuna) in the platter. I loved the rich and buttery flavour of the tuna belly. The thick chunks of King Crab claws were very alluring. I enjoyed the succulent sweetness of the crab. I am not a fan of shellfish like Ark Shell (Akagai) or Geoduck (Mirugai) so I was not too hot about them.

Shimeiji Soup

We were then served some Shimeiji (mushroom) Soup with tofu cubes and leek. I love mushrooms and tofu so I enjoyed this clean tasting broth while my tummy awaited more gastronomic pleasures.

Tai Nitsuke

Seabream in Sweet Sake Soy Sauce

We were served one fish each. The fish was very fresh and firm but as I don't like sweet food, I didn't enjoy the dish as much as I would have if the fish had simply been grilled with salt (shioyaki). It was a good thing that M helped me out with the fish else it would have been largely wasted.

Sushi Moriawase
From top: Hotate Aburi (Torched Scallop), Toro Aburi (Torched Toro),
Mekajiki Aburi (Torched Swordfish) & Uni (Sea Urchin) Gunkan Maki

Next, we were served some sushi. Aburi Sushi refers to Nigiri Sushi (sushi with raw fish on top of the rice ball) that has had the topping seared with a blowtorch. I enjoyed the Hotate Aburi as the smokiness of the caramelized sugar in the scallop enhanced its fresh sweetness and also went well with the creaminess of the mayonnaise. The Toro Aburi was divine...as with any and all Toro creations. The searing of the fatty tuna has caused the fat to melt and coat the seasoned rice granules with a rich flavour that was topped by the smoky buttery medium-rare slice of Toro. I love the firmness of Mekajiki (Swordfish) and having it torched was interesting but I prefer the raw version.

Uni Gunkan Maki

Finally, the Uni (Sea Urchin) Gunkan (battleship-shaped sushi) Maki. The freshness of the sea is perfectly contained in each rich, smooth, sweet and creamy piece of Uni (it's Uni season in Japan). Definitely a Must-Try in any reputable Japanese restaurant during Hokkaido Uni season.

Sushi Chef Bernard Tang told us about a tip that he learnt from a Japanese chef some time back. Apparently copious amounts of freshly grated wasabi is not nose-clearingly, eyes-tearingly spicy when seared with a blowtorch. Kitchen science at work!

Toro & Wasabi Aburi Gunkan Maki
Seared Fatty Tuna & Wasabi Sushi

We were game for the challenge...especially since a slice of seared Toro would be the icing on the blob of wasabi (about 60% of the size of the slice of fish. We popped it into our mouths and anticipated the face-reddening burn...but hmm, no burn and no need for tissue paper to wipe away our tears. So this really works eh? In place of the burn, we came to appreciate the mildly sweet flavour of fresh wasabi. An interesting variation of Toro Aburi Sushi.

Shirasu & Uni Gunkan Maki

Whitebait & Sea Urchin Sushi

S had tried the Shirasu and Uni Sushi on a previous visit and highly recommended it to the Uni fiends. We were thrilled when yet another Uni topped sushi was served. The firm slivers of Shirasu danced a little in the mouth and though the texture was slippery, it did not feel overly slimy nor rubbery. I felt that the delicate and fresh flavour of the Shirasu was overpowered by the richer flavour of the Uni but it lent the sushi a crunchier dimension in terms of texture.

Musk Melon

I love Musk Melon and couldn't help eating it before remembering that I'd forgotten to take a picture of my dessert. It was very fragrant, sweet, juicy and tender to the bite. The Musk Melon has to be the most melon-y (am I making sense here?) tasting fruit ever! It's like how eating a Kyoho Grape makes you think that you've never really tasted a grape till you've tried one. Chef Bernard explained to us that the interesting layers and textures are achieved by cutting a musk melon in half and then refrigerating it for a few days to allow the cold to compress the juice into the melon thereby intensifying the flavour while creating a gummier texture. The texture reminded me of the compressed melon cubes that Tippling Club served although in terms of flavour, the Musk Melon wins hands down.

Kaiho Sushi Restaurant

5 Koek Road,
#03-01/02 Cuppage Plaza,
Singapore 228796
Tel: +65 6738-1315
Email: chef2262000@yahoo.com.sg

Operating Hours:
Tuesdays - Sundays: 12pm to 2.30pm & 6.30pm to 11pm
Closed on Mondays

S$2 Peking Duck Rolls @ Chinese Box

2009-08-02T04:29:00.001+08:00

I've heard of Chinese Box but in my typical "sotong" (read: scatterbrained) fashion, thought it was located at Adam Road, which was pretty far from my home and thus put it on my backburner as I doubted that my buddies would want to travel so far unless the food was worth the trouble.

Picture courtesy of Chinese Box

I was fortunate to have been invited by Sipei of Blugrapes for a tasting session. The restaurant was preparing to launch its S$2 Peking Duck Roll promotion. Thank you, Chinese Box and Blugrapes for your kind hospitality.

I forewarned Dim Sum Dolly that the restaurant was pretty far out...she told me that it was actually pretty close to Botanic Gardens (about 5 - 10 minutes away from the shopping district, Orchard Road). Yeah, I knew that...like, seriously. Anyway, getting there proved to be quite a pain in the posterior as there were no signs pointing you to the restaurant. On the contrary, there were signs saying that access was restricted to authorised vehicles and people. These signs were found on the road leading up to the restaurant. I drove up anyway figuring that I was an authorised visitor since the restaurant had invited me.

1. Vietnamese Spring Rolls:
Mango & Duck / Soft Shell Crab & Mango

We started with an appetizer of Vietnamese Rice Paper Rolls.

Soft Shell Crab & Mango Roll
@ S$8 (a la carte)

I ate the Soft Shell Crab & Mango Roll first. The vegetables were crunchy and refreshing but I could barely discern the crab as the morsel was overwhelmed by the rest of the ingredients.

Mango & Duck Roll
@ S$8 (a la carte)

The Mango and Duck Roll fared better as the piece of duck made its presence felt when the roll was bitten into. The flavour was mostly that of the greens enhanced with the sweetness of the sauce and the delicate tang of the mango.

Poet Drunken Chicken @ S$8 (a la carte)
& Taro Strings @ S$4 (a la carte)

The Poet Drunken Chicken dish is named after an iconic Tang Dynasty Poet, Li Bai. He was an alcoholic wordsmith who was known for his creativity. Drunken Chicken is one of my favourite Chinese appetizers. I was pleased to note that the chicken here was succulent and had been infused with the fragrance and flavour of the Shaoxing wine. There was a hint of Chinese herbs which some of my fellow diners weren't too keen on. I thought it tasted like Dang Gui (Angelica root) and loved it as I love herbs and spices.

The marinated Taro Strings looked familiar. Then I realised that this restaurant was affiliated with The Magic of ChongQing Hot Pot (a Sichuan Ma La steamboat restaurant). The strands of taro noodles were springy and crunchy. They were infused with a hint of the tongue-tingling flavour of Sichuan Peppercorns. The Taro Strings here had a slightly stronger Sichuan Peppercorn flavour than the ones served at The Magic of ChongQing Hot Pot. I prefer this version.

Chinese Box Signature Peking Duck
@ S$2 per roll (minimum 2 rolls) OR
@ S$38 (half duck) & S$68 (whole duck)

Next we were served their Signature Peking Duck and told not to eat it till after the introductory speech was over. The Manager, Irene, was so enthusiastic about the promotion that she waxed lyrical about the history of the restaurant, their philosophy and how they're the only restaurant to offer Peking Duck with only a minimum order of 2 pieces (as opposed to the convention of ordering either the whole duck or half a duck). Unfortunately, the speech was rather lengthy and the airconditioning was on at full blast so the duck turned stone cold.

After all the anticipation, I was very disappointed with the bland flavour of the duck. I couldn't taste the American Ginseng or the other Chinese herbs that had been used in the preparation of this dish. The coldness of the duck didn't help either. The egg crepe that was used to wrap it was dry, partly due to the strong airconditioning. Dim Sum Dolly remarked that they tasted like the frozen egg crepes sold in supermarkets. Irene probably sensed our disappointment and said that the duck would have tasted better if it was warm.

Teochew Tai Pan Superior Thick Shark's Fin Soup
75g @ S$38 & 150g @ S$68

The soup had been prepared using superior stock and the dorsal fin of the shark. The thick soup owed its consistency to the use of Fish Bladder (Cantonese: Fa Gao 花膠). This ingredient is used in soups for its thickening properties and is rich in collagen. Fish Bladder is supposed to aid with joint health (like Glucosamine). In recent years, the prices has risen exponentially, such that it has become more expensive than shark fins. The soup had a slightly sourish note and could do with a little more Jin Hua Ham in the preparation of the stock.

Pan-Fried Cod Fillets in Superior Soy Sauce
@ S$9 per piece

The Cod Fillets were well-fried with a crisp crust and a moist interior. The slightly sweet and savoury soy sauce helped to enhance the flavour of the fish.

Signature Golden Roast Duck
@ S$18 (quarter duck), S$32 (half duck) & S$58 (whole duck)
& Teochew Five-Spice Meat Roll
@ S$8 (small) & S$12 (medium)

Another Signature Duck dish. I preferred the Roast Duck to the Peking Duck as it was more flavoursome. However, whilst it was reasonably good, it wasn't fragrant enough to fuss about. The Teochew Five-Spice Meat Roll (aka Ngoh Hiang) looked promising. It was crisp on the outside and moist on the inside but it could well do with a little more Five-Spice powder.

Signature Golden Tofu Bar with Sauteed Mushrooms
@ S$10 (small) & S$13 (medium)

Yet another Signature dish. The tofu bar was not extraordinary as many restaurants and Cze Char outlets have their own versions of homemade tofu. The differentiating factor was the topping of deep-fried strands of dried scallops. The scallop strands would have stood out more but for the sauce, which was a little too salty. The word "Signature" had been used superfluously which resulted in raised expectations and disappointment when the dishes failed to hit the sweet spot.

Stir-Fried Taiwan Peashoots
@ S$13 (small) & S$18 (medium)

The Taiwan Peashoots were well executed as they had a firm texture to the bite, a sign that they had not been overcooked. Overcooked peashoots can be pretty mushy.

Garlic Steamed Fresh Scallop with Tofu
@ S$16 (small) & S$23 (medium)

Though my tofu looked gouged out, this was my favourite item. The scallop and tofu were perched atop a bed of beaten egg whites and steamed in a shallow bath of stock and garlic-infused oil. The scallop was fresh and firm but it's sweetness was smothered by the nuttiness of the browned chopped garlic. I love browned garlic but there was a little too much garlic in this dish. I enjoyed the soft yet slightly firm texture of the egg white which lent a slightly different dimension to the smooth yet firm texture of the tofu.

"Orh Nee" - Taro Paste with Steamed Pumpkin & Gingko Nuts
@ S$6 per bowl

We ended the meal with a Teochew dessert of Mashed Taro Paste (aka Orh Nee) with Steamed Pumpkin & Gingko Nuts. They had not used any lard or coconut cream in the preparation of this dish, which made for a lighter variation of the traditional version. The taro paste was not excessively sweet but would have fared better if some shallot oil had been used in its preparation to make it more fragrant. Though I am not a huge fan of desserts, this is worth a try if you're in the vicinity.

Chinese Box
1D Cluny Road
Singapore 259600
Telephone: +65 6219-7877
Located inside NUS Bukit Timah Law Campus. Map

Operating Hours
Daily: 12pm to 3pm & 6pm to 11pm

Driving Directions
From Dunearn Road / Bukit Timah Road: Enter through NUS Law Campus Main entrance or Evans Road entrance
From Holland Road: Turn into Cluny Road and enter through the Evans Road entrance

Tian Mi Mi Desserts @ East Coast Road

2009-07-19T00:45:00.001+08:00

White Fungus with Red Dates

SH and I first visited this dessert shop a few weeks back. Even though it's located close to our homes and has been open for quite a number of months, we never got to try it as the parking situation was very challenging (read: not enough parking spaces to support the number of food outlets in the area).

SH had the White Fungus with Red Dates dessert and offered me some to try. I like White Fungus with Red Dates but I generally tend to shy away from ordering this dessert as its cloyingly sweet in most dessert places. I was pleased to discover that the version here was not excessively sweet and was delicious.

Steamed Milk Custard with Ginger
(requires 20 minutes prep time)

I ordered the Steamed Milk Custard with Ginger dessert as it is one of my favourite desserts. The guy at the cashier forewarned us that we would have to wait for 20 minutes as the dessert is steamed to order. I didn't mind the wait. When the dessert arrived, a very faint aroma of fresh young ginger juice wafted to my nostrils. Unlike the version served at Ah Chew Desserts, there wasn't a ladleful of ginger juice poured on top. The ginger juice had already been incorporated into the custard mix before steaming. The version here was slightly sweeter than the one served at Ah Chew but it could also be attributed to a less robust flavour of ginger. I prefer a stronger flavour of ginger as it is a great tummy warmer with palliative properties. Mental note to self: Try to ask for more ginger juice the next time I order this dessert.

Chicken Porridge

SH likes the Chicken Porridge here. I was sceptical at first but when I tried some of the porridge, I was pleased to note that it had a nice and smooth texture like how most good Cantonese Congees should be. The chicken porridge was slightly less fragrant than the ones served at Crystal Jade but was nonetheless pretty good.

During a recent visit, SH and I had a bowl each of Black Sesame Paste and Almond Cream. Both were smooth and not excessively sweet. We were glad that they weren't lumpy unlike the versions sold in most food courts or hawker stalls these days.

Unfortunately, I don't have any pictures to show as my camera was on the blink that day. The desserts here are worth a try if you're in the vicinity.

Tian Mi Mi Desserts
376 East Coast Road (opposite Caltex, between Still Road & Telok Kurau Road)
Singapore 428965
Phone: 6346-0046

Operating Hours:
Sundays & Mondays: 11 am to 1 am
Tuesdays: 6 pm to 1 am
Wednesdays & Thursdays: 11 am to 1 am
Fridays & Saturdays: 11 am to 3 am

Current Promotion:
15% discount for takeaway orders exceeding $50

Crab Temptations @ Ellenborough Market Cafe, Swissotel Merchant Court Singapore

2009-06-29T02:05:00.002+08:00

Ellenborough Market Cafe at Swissotel Merchant Court is running a Crab Temptations dinner promotion from 25 June to 12 July 2009. During this period, diners will be able to indulge in a variety of crab dishes in addition to the regular spread of International, Local and Peranakan specialties.

Image courtesy of Swissotel Merchant Court

I was fortunate to have been one of the bloggers invited to a tasting lunch a few weeks back but had not had the time to blog about it till now.

Salad of Hokkaido Crabmeat with Apple & Walnut
(not the actual presentation at the buffet)

We started with a Timbale of Hokkaido Crabmeat Salad with Apple & Walnut. The salad was impressive as we could bite into succulent chunks of crab. The dressing was light. The use of apples and walnuts in this dish made me think of it as a crabby interpretation of a Waldorf Salad. The plating was pretty impressive so we asked if this would be the actual presentation at the buffet. Our hosts clarified that this was just for the tasting session and that their plan was to place the salad in a large bowl at the buffet spread. We all voiced our reservations as this would encourage inconsiderate diners to pick out the crab chunks from the bowl. We hope they have taken our comments to mind and presented the salad in shotglasses so each diner can have their fair share of crab.

Braised Shark's Fin Soup with Crabmeat

The thick soup had conspicuous chunks of crabmeat in it. I didn't like the flat flavour of the soup as it was akin to standard wedding banquet fare. Though I confess to enjoying Shark's Fin Soup, I hope they'll redirect their efforts towards making another dish preferably sans shark.

Nonya Curry Crab

The Nonya Curry Crab was my favourite crab dish! It had the right balance of spiciness with a hint of garam masala. The others felt that it had a pretty strong Indian influence, I guess its because of the coriander and cumin seeds. This is a Must-Try!

Black Pepper Sri Lankan Crab

The Black Pepper Crab was pretty good as the sauce was fragrant but not overly spicy nor sweet. The small piece of crab (I asked for a small portion) that I ate was pretty juicy.

Fragrant Thai Sauce Crab (on the right)

The sweetish, spicy and slightly tangy sauce for this dish reminded me of Mae Pranom's Nam Prik Prao (Thai Chili Sauce), which is used in some Tom Yam Soup Recipes. I like the addition of deep-fried curry leaves in this dish though the sauce in general was a tad too sweet for my liking.

Crabmeat Fried Rice with Thai Asparagus & Flying Fish Roe

The fried rice contained generous bits of crab meat and the Thai Asparagus added a nice crunch to the dish. The seasoning was just a little too bland for my taste but it was a great way to load up on carbs. Eating crabs can be such a time-consuming and messy affair, having this dish served midway helped offer slower eaters like me a chance to get some food in our stomachs while we worked on extracting flesh from the crabs.

Wok-Fried Sri Lankan Chili Crab

I generally hate Singapore-style Chili Crab because the sauce is sweeter than it is spicy. I would have preferred it if the flavour profile was spicier than it was sweet.

Deep-Fried Man Tou (buns) to go with the crab

I sampled some of the chili crab gravy. It was not excessively sweet but as I prefer savoury flavours and seemed to be the only one who liked the Nonya Curry Crab, I used the curry gravy as a dip for the Man Tou instead.

I had to leave early and so I left before the Crab Risotto was served. The others teased me about missing out on Ellenborough Market Cafe's Durian Pengat (we were supposed to help ourselves to desserts from the buffet spread). Fortunately for me, I don't like to eat durians or much desserts for that matter, so I wasn't too bothered about the lost opportunity. If you wish to read more about the Risotto and desserts, check out Hungry Cow's or Camemberu's blog entries.

The Ultimate Crab Buffet Dinner promotion is available daily for dinner only.

Ellenborough Market Cafe
Swissotel Merchant Court, Singapore
20 Merchant Road,
Singapore 058281
Tel: +65 6337-2288
email: singapore-merchantcourt@swissotel.com

Ultimate Crab Buffet Dinner (from: 25 June to 12 July 2009):
Adult @ S$46++ & Child @ S$23++

HSBC Credit Card or Debit Card holders: One dines for free with every 3 paying adult diners.

Recipe: Bacon & Egg Risotto (from "Bachelor's Banquet")

2009-06-27T05:30:00.004+08:00

I recently received an email from cookbook author and chef, Max, offering readers a 15% discount on pre-orders of his soon-to-be-launched cookbook.

Indonesian-born Adhika Maxi, who had taken a course in Advanced Culinary Techniques at the French Culinary Institute in New York, was previously Chef de Partie at Michelin 2-star restaurant, Gordon Ramsay at The London, New York.

Singaporean-born Nicholas Lin, is a Marketing Consultant, who started cooking for friends and family since he was 13. Nicholas was previously a photographer for Martha Stewart's Living Magazine.

The bachelors, residing in New York City, are passionate about food and have collaborated to write a series of easy-peasy cookbooks for other bachelors. The first book in the series, entitled "Bachelor's Banquet" will hit the stores on 4 September 2009.

Max and Nicholas have put together a sexy selection of 80+ recipes that are portioned for two, are easy to prepare and tasty. Each recipe ends with plating (read: presentation and garnishing) instructions so bachelors can impress their dates. The guys have even included a section called, In Bed Aphrodisiacs.

For a sneak peek at what the cookbook has to offer, click onto this link: http://www.bachelorsbanquet.com/Look-inside.aspx

In the meantime, the guys have kindly offered to share a recipe from their book. I have selected this recipe, Bacon & Egg Risotto (as I love Risotto and bacon).

BACON & EGG RISOTTO (serves 2)

Familiar themes make for some of the most satisfying meals. Bacon and eggs are breakfast standards, our risotto takes those themes and reintroduces them with a twist, using egg yolks in place of more conventional cheeses to bring out extra creaminess.

Ingredients
4 slices double smoked bacon
2 cups arborio rice
3 cups chicken stock (page 186), simmering
2 tablespoons celery, grated
2 tablespoons white onions, grated
1 egg yolk
Salt and pepper
Olive oil

Garnish
Fleur de sel
Pepper to taste
Truffle oil

Procedure

1) In a large heavy saucepan heat olive oil over medium heat, add grated celery and onions and cook gently for 30 seconds stirring occasionally.
2) Add arborio rice and continue to stir until each grain of rice becomes translucent and coated with oil.
3) Slowly add 1 ladle of stock and stir until the stock evaporates. Repeat this step for about 15 minutes until the risotto is thick, then remove from the heat and allow to cool for 1 minute.
4) In a small bowl break the egg yolk and whisk gently, slowly pour the egg into the risotto while off the heat, stirring constantly until both the egg and risotto are integrated.
5) In a separate frying-pan, sear the pieces of double smoked bacon until dark brown and crispy.

To assemble

1) Divide the risotto into 2 long plates and insert the bacon strips directly into the center of the risotto.
2) To finish drizzle with truffle oil and garnish with a sprinkle of fleur de sel if desired.

From now till 15 Aug 09, enjoy a pre-order discount for Bachelor's Banquet. Each pre-ordered copy will be signed and hard copies are limited to 500 signed and numbered copies. So reserve your copy now!

Click here to pre-order: http://www.bachelorsbanquet.com/Preorder.aspx

Notice: Pre-ordered books will reach you before 4 Sept 09, the date the books hit the stores.

Hard Cover: S$23.99

Paperback: S$18.99

* Images from Bachelor's Banquet

Osteria Telese @ Seminyak, Bali

2009-06-15T01:17:00.002+08:00

During our trip to Bali in February 09, Joone, C & I had a few disappointing meals at popular restaurants such as Bumbu Bali, Kafe Warisan and Mozaic. While reading one of the local guides, I came across an interview with an Italian expatriate in Bali. He recommended Osteria Telese for its authentic Italian food. We were initially a little apprehensive about trying it as experience had shown that some places can come highly recommended yet disappoint. Perhaps, it was just our misfortune to catch the chefs on a bad day?

It didn't help that Osteria Telese's print ads had pretty unappealing photos. I guess the photos weren't professionally taken as they had White Balance and Colour Saturation problems that most amateurs (like me) face.

However, I was really curious to try it out and since it was our last day in Bali with only a few hours before I had to head to the airport, the girls obliged. The restaurant is located across the street from the entrance to The Legian on Jalan Laksmana (aka Jl. Oberoi because of the Oberoi Hotel which is located close by).

It was virtually deserted when we got there at about 11.30 am on a Saturday morning. Oops! I told the girls, well, our flights were only half full when we flew over and we were pretty early for lunch, maybe the crowd would come later. Besides, the decor was very basic so it had to have been mentioned for decent food since the ambience is not its selling point. *fingers, toes & eyes crossed*

Melanzane alla Griglia @ IDR22,000 (abt USD2.21)
Grilled Eggplant

We shared a starter of Grilled Eggplants. The thin slices of eggplants were well-grilled with a smoky flavour and a soft yet not overly mushy texture. We were suitably impressed.

Calamari Napoletana @ IDR52,000 (about USD5.23)

Our second starter was Calamari Napoletana. I'm not a huge fan of tomato-based sauces as I prefer the cleaner and lighter flavour of white wine sauces but I had to say that this was pretty good. The tomato sauce was a good balance of tartness, sweetness and savouriness. It added a more well-rounded dimension to the natural sweetness of the squid.

Ravioli with Spinach & Ricotta in Sage-Butter Sauce @ IDR47,000 (abt USD4.73)

C had the Ravioli with Spinach and Ricotta, tossed in a Sage-Butter Sauce. Joone and I shared one of her Raviolis. It was mildly-flavoured and the butter-based sauce was well-infused with the flavour of Sage. The portions here aren't huge but we didn't mind as they were very reasonably priced and the combination of both factors meant that we could try more dishes.

Linguine Carbonara @ IDR47,000 (abt USD4.73)

I was craving Carbonara and was very pleased to note that not only was the linguine cooked al dente, it was also evenly coated with the sauce instead of swimming in cream as is often the case at most other places. It was the right balance of saltiness and richness without being overwhelmingly heavy. The girls loved it too! This is definitely a MUST-TRY!

Medaglione Agnello @ IDR57,000 (abt USD5.73)

Joone ordered the Lamb Medallions which were juicily pink and deliciously flavoured with Rosemary and salt. This place has exceeded our expectations yet again. We wished we had discovered it earlier and are determined to return on our next trip (whenever that may be).

Spaghetti Aglio Olio (1/2 portion) @ IDR23,500 (abt USD2.36)

The Italian Chef Owner, Mikko, came by to see how we were doing. The girls and I wished we could try more dishes but we were getting pretty full so we asked if we could order a half portion of Spaghetti Aglio Olio. He kindly obliged. The Spaghetti was done al dente and the sauce was not excessively garlicky nor oily like in some places. We found ourselves thoroughly impressed by the food here. This was honest food (as Joone put it) in that it isn't pretentious nor excessively fussy yet it hit our foodie sweet spots and all this for a very reasonable price! This is one of our best meals during the trip!

Latte @ IDR20,000 (abt USD2.01)

I ended my meal with a cup of Latte, which unfortunately wasn't as strong as I would have liked it.

If you're looking for good, no-frills Italian food in Bali, this is definitely the place to check out!

Osteria Telese
Jalan Oberoi No. 14 (aka. Jalan Lesmana),
Seminyak 80361,
Bali, Indonesia
(located opposite The Legian, along the same stretch of road as Ku De Ta & La Lucciola)
Telephone: +62-(361)-734-566
Email: telesbali@hotmail.com

Operating Hours:
Daily: Noon till 11 pm

PS: I apologize for the differently sized pictures. I must have accidentally tweaked my camera settings for smaller file sizes without realising it.

Fish & Chips @ Molly Malone's

2009-06-07T15:36:00.000+08:00

I've been enjoying the Fish & Chips at Molly Malone's Irish Pub in Circular Road since 1997 as it is one of my favourite lunchtime venues during the work week. The pub was designed and built in Ireland before being shipped to Singapore and reassembled. In addition to a lunchtime crowd, the charmingly authentic Irish pub (albeit in a tropical Asian city with Asian staff) draws a loyal clientele of beer aficionados. I used to love to hang out there for a quick drink and some pub grub after work but these days, I don't drink as much so I go there mostly for food.

The Fish & Chips used to be served in a basket with a printed greaseproof paper lining it and little bottles of vinegar. I used to love reading the text on the greaseproof paper as it simulated an Irish newspaper and had all kinds of bizarre but hilarious stories. My friends and I used to read the text to each other (depending on what hasn't been covered in oil and rendered virtually illegible) and laugh our heads off.

Fish & Chips @ about S$16

Times have changed, the familiar basket and "newspaper" lining has been replaced by a practical plate. Thankfully, the Fish and Chips are still as delicious as before. The moist, fresh fillets of fish are coated with a crispy light beer batter while the chips had fluffy, piping hot interiors. I loved eating the fish with vinegar and the chips with mustard. The Fish and Chips are a Must-Try!

The little brown bottles of vinegar (used to be about the size of an aromatherapy essential oil bottle) had also been replaced by a more practical, large bottle of Heinz vinegar. I like how the service staff automatically serve the entire range of condiments after taking your order.

Caesar Salad with Smoked Salmon @ about S$14

My lunch companion wanted to eat healthy so she chose a Caesar Salad with Smoked Salmon. I tried a little of the Caesar Salad and thought that it was pretty good considering this was a pub that was more well-known for its fry-ups and hearty Irish Stew.

Lobster Bisque

During my last visit, we sat at The Brasserie (just above Molly's) as there wasn't any space downstairs. L and I were craving something warm and soupy so we ordered some Lobster Bisque to share. The Lobster Bisque was thick and creamy but lacking in depth of flavour. Better stick to the Irish Stew if you're looking for something hot to warm the stomach.

Molly Malone's Irish Pub

56 Circular Road
Singapore 049411 Singapore

Telephone: +65 6536 2029
Email: craicsquad@molly-malone.com

Operating Hours:

Lunch: 11.30 am to 2.30 pm (weekdays only)

Pub Grub: 11 am to 10.30 pm (Sundays to Thursdays)
& 11 am to 11 pm (Fridays, Saturdays & Eve of Public Holidays)

Drinks:
11 am to Midnight (Sundays, Mondays & Public Holidays)
11 am to 1 am (Tuesdays to Thursdays)
11 am to 2 am (Fridays, Saturdays & Eve of Public Holidays)

The Queen & Mangosteen - Gastropub @ VivoCity

2009-06-06T21:57:00.004+08:00

I took a day's break from work to run errands and caught up with Nibble & Scribble over a quick lunch at VivoCity. I'd heard briefly about The Queen & Mangosteen from C and Joone but had never been there myself as I'm rarely in that area. I was most impressed by the massive menu board at the entrance largely because of the colourful drawings of a crown and a mangosteen.

While waiting for our food, I asked Joone about the strange name. She said that it was supposedly because Queen Victoria was apparently very fond of Mangosteens. Interesting. I guess their intent was to differentiate themselves from other English pubs by giving themselves a posh sounding name to "match" the gourmet pub grub served.

Grilled Brie, Avocado & Portobello Mushroom Sandwich @ S$22
served with Chips

Joone wanted a light meal, so she ordered one of the healthiest options on the menu, a Sandwich of Grilled Brie, Avocado & Portobello Mushroom. The only unhealthy bit about this dish, was the little bucket of golden chips, I like this dish already! This was the first dish to arrive so I nibbled on the chips while waiting for the rest of the dishes. The chips were freshly fried and had a fluffy interior with a crisp exterior. I loved eating them with mustard.

Mixed Seafood Deli Board @ S$26
Fried Whitebait, Beer Battered Fish, Crayfish & Chilled Prawns served with various dips

Foodies dining together are always a dangerous combination, as far as ANY diet plans are concerned. I wanted to try almost everything on the menu but I had to pace myself. There'll be more opportunities to eat at this gastropub in future. Joone mentioned that the Fried Whitebait was good. I wanted to try that as well as the Beer Battered Fish. Oh...whatever, let's try them both and more! We ordered the Mixed Seafood Deli Board.

The Fried Whitebait was good as the batter was crisp, while the juvenile fish were firm and moist. The Beer Battered Fish was absolutely delicious! I loved the light, crisp batter and how it yielded to sweet, succulent chunks of fish. The Beer Battered Fish are definitely a Must-Try! I didn't try the Crayfish and Prawns as I was too lazy to peel them.

The dips that accompanied the dish were (from left to right): Thai Chili Sauce, Curry Tartare, Lemongrass & Chili Aioli and Marie Rose Dip. I liked the Curry Tartare and Lemongrass & Chili Aioli best amongst the 4 dips served. However, in all I still prefer mustard as a complement to fried food.

Bangers & Mash @ S$26 served with Caramelised Onion Gravy & Onion Rings

I couldn't resist ordering Bangers & Mash. I love sausages and mashed potatoes so this dish counts as one of my favourite comfort foods. The Cumberland Sausages were well-grilled with smoky browned surfaces and a savoury, slightly spicy flavour. The mashed potatoes were moist and fluffy. Though I generally do not like thick gravies or onions, I loved the Caramelised Onion Gravy together with the mashed potatoes. The lightly battered Onion Rings that topped the combo were delicious too, especially with mustard and gravy. This is a Must-Try!

I loved their thick napkins. One gripe about this place was the slow service. Not recommended if you're trying to do lunch within 45 minutes.

The Queen & Mangosteen
#01-106/107 VivoCity
1 Harbourfront Walk
Singapore 098585
(close to Lift Lobby E & Lift Lobby F)
Tel: +65 6376-9380
Email: enquiries@queenandmangosteen.com

Operating Hours:
Sundays to Thursdays: 11 am to midnight
Fridays, Saturdays & Eve of Public Holidays: 11 am to 1 am

Da Mario Pizzeria @ Robertson Quay

2009-05-31T18:41:00.003+08:00

Da Mario's was a place that I'd been meaning to try as I'd read and heard good reviews about it. Nibble & Scribble (who was the first to tell me about Da Mario's more than a year ago) warned me that her recent visit was disappointing but we decided to give it a try anyway.

We were served cold Ciabatta, which was a disappointing start to the meal. We asked the PRC waitress if she could warm our bread. She looked flustered, mumbled something rather incoherent and scurried off without our bread basket. We figured that she might probably be getting a fresh basket of bread for us and had forgotten about the cold bread in her haste.

A sexily-clad Chinese lady (presumably the lady boss/manager) came by to our table and told us that she heard that we had "problems" with the bread. We told her that there was no problem besides it being cold and we'd prefer warm bread. She then explained to us that Ciabatta is an Italian bread, that she had baked herself on that very day, that the reddish "colour" came from with Sun-Dried Tomatoes, so they can't be stale. Gee, thanks for teaching us about the bread but surely, she could have laid off the condescending tone whereby she sounded as if she thought that we'd never eaten bread or Ciabatta or Sun-Dried Tomatoes in our lives. Then she went on to say that their ovens are very full and they didn't have the time nor oven space to warm breads. We told her, ok, we won't trouble you but please remove the cold bread as we won't be eating it anyway and we wouldn't want to waste them. She looked annoyed and took the bread away.

We were already pretty stressed with work so we decided not to let the bread incident get to us and started with the Tomato Salad. It was refreshing as the fresh and juicy tomatoes had been tossed in a Balsamic Dressing.

I was craving cured meats so we ordered a Rocket Salad with Cherry Tomatoes, Scarmoza Cheese and Parma Ham. I preferred this salad to the Tomato Salad, as I love Parma Ham, Rocket and Cheese. The combination was excellent however, I couldn't help thinking of Ristorante da Valentino's Pan-Fried Scarmoza Cheese Wrapped with Parma Ham. The only thing I didn't like about this dish was the conspicuously sprinkled Ground White Pepper and Fine Salt as I tend to enjoy Parma Ham on its own.

I was initially torn between the Capellini Regina (with crab meat, artichoke heart, button mushroom and white wine sauce) and the Fettucine with Gorgonzola Cheese and Parma Ham in a Cream Sauce. Joone warned me that the Capellini she had previously was way overdone and soggy, so I decided on the Fettucine instead as it's usually harder to overcook this type of pasta.

Unfortunately, the Fettucine was over-cooked. It wasn't a soggy and mushy mass but it lacked the bite that is characteristic of al dente pasta. The cream sauce was a little too heavy and salty. I felt bloated after eating about half the plate of pasta though I didn't feel sated. I thought it was a pity as I generally like pastas in Aglio Olio or cream sauces but this was too much to bear and I decided to give dessert a miss.

Joone's Seafood Spaghetti was also overdone and the tomato-based sauce was rather bland.

The bill came up to about S$75 for 2 (inclusive of tax). It was a reasonably priced meal considering we had 2 starters and 2 pastas but we left unsated. I guess we won't be coming back for quite a while.

Da Mario Pizzeria
60 Robertson Quay,
#01-05/06 The Quayside,
Singapore 232252
Tel: +65 6235-7623

Operating Hours:
Tuesdays to Sundays: 11.30am to 3pm & 6.00pm to 10.30pm
Closed on Mondays

Weekday Set Lunch @ Jing

2009-05-16T23:28:00.002+08:00

I was on leave to run errands, so I took the opportunity to meet C for lunch at Jing. I'd not been to Jing before and was curious to check it out since its affiliated to New Majestic. While waiting for our Set Lunch to be served, we nibbled on Candied Cashews and talked about how beautiful the waterfront view would be when the Marina Bay Sands IR is completed. Jing had an airier feel in comparison to New Majestic due to the high ceiling and more space between tables. Aside from the insanely expensive parking fees during working hours on weekdays, Jing has a much nicer ambience. It was packed during lunch on a weekday as most of the clientele seemed to be working close by.

Trio of Appetizers:
Crispy Duck, Roast Pork Belly & Jellyfish in Sesame Cream Sauce

Lunch kicked off with an appetizer platter that comprised Crispy Duck with Special Sweet Sauce, Roast Pork Belly with Mustard and Jellyfish marinated in a Cream Sauce. The jellyfish bits were a little chunkier than I would have liked but the cream marinade was an interesting variation from the regular sweet & slightly spicy marinade served in many Chinese restaurants. The Roast Pork Belly was juicy and tasty without being excessively salty. The crisp crackling was also a joy to crunch on. This is very similar to the Roast Pork Belly served at New Majestic, I was pleased to note a consistency in execution for this dish.

I don't recall seeing Crispy Duck on New Majestic's menu and was thrilled to have a new item to try at Jing. The duck was well-cooked with a crisp skin that was filled with the fragrance and flavours of five spice powder. The flesh was moist and tender. However, I guess its because I took such a long time trying to take pictures and working on the other 2 appetizers that by the time I got to the duck, it was not as hot as I would have liked it. Mental note to self to start with the duck in future.

Double-Boiled Watercress Soup

Next we were served a home-style cuisine soup, Watercress Soup. Looking at this soup, I remember a story told to me by a friend, P, about how mortified she was when her mother told the chef that she can make this soup at home too. I thought it was hilarious though. :)

True, Watercress Soup is a simple dish but home-style versions tend to have a thinner broth. This was a very flavoursome broth that had hints of Yunnan Ham in it. This is definitely not an ingredient that most households would use as it is expensive and not readily available.

Pan-Fried Chilean Sea Bass
with Wolfberries, Honshimeji Mushrooms & Shark Cartilage Sauce

The flesh of the fish was moist and freshly sweet with a slightly smoky flavour imparted by the light browning of the surfaces. This was complemented with the slightly sweet flavour of Chinese Wolfberries (Chinese Name: 枸杞子 pronounced "Gao Gei Zi" in Cantonese or "Gei Zi" for short, this fruit is known to be beneficial to the eyes), the delicately nutty flavour of the Honshimeji Mushrooms and the delectably savoury flavour of the collagen-rich Shark Cartilage Soup. Ooh, the richness of the Shark Cartilage Soup that served as a sauce for this dish was like liquid velvet on the tongue. Coupled with the elegant flavour of the Omega 3-rich Chilean Sea Bass, this was like a match made in Heaven. This is definitely a Must-Try!

Baby Abalone Mee Sua
Stewed with Mini Abalone & Greens in a Crab Roe Sauce,
topped with Pan-Seared Scallops

Hot on the heels of the awesome fish dish was an euphoria-inducing mandatory carb dish. Ok, I'm a carb freak, so I'm a little biased towards carbs but hear me out. The soft strands of Mee Sua (wheat vermicelli aka Longevity Noodles) had absorbed the rich flavours of the fresh crab roe sauce but yet retained some texture without being overly mushy. This was my first time eating such tiny abalones (brown bits next to the scallops) and I wondered how they would taste. The miniature abalones were very tasty and were like less chewy morsels of regular abalone. Very interesting. The caramelized sugars that formed the browned surfaces of the seared scallops added a smoky touch to the natural sweetness of the succulent scallops. Even though we were already feeling pretty full, we wished there was more Mee Sua!

If you have to eat only one dish here, this has to be it! If you have room for 2 savoury dishes, then eat this and the Chilean Sea Bass. The Baby Abalone Mee Sua is absolutely a MUST-TRY!

Crystal Champagne Jello with Champagne Sorbet, Raspberry Coulis & Gold Dust

I was really thrilled when this dessert was served. Even though I generally do not have a sweet tooth, I had never eaten this dessert at New Majestic. I asked if this was newly created for Jing? Apparently it is only served at Jing at the moment (I don't know if they'll ever serve it at New Majestic). I love Champagne and Raspberries (I sometimes add Raspberry Syrup to my Starbucks Latte). This was a light combination that had the right balance of sweetness and tartness. The edible gold dust that was dusted over the dessert looked really pretty against the lush redness of the raspberry coulis. This dessert was as visually appealing as it was palate-pleasing. If you're a teetotaller and worried about the use of Champagne here, fret not for there was only barely a hint of Champagne, besides the alcohol would already have been boiled away during the preparation of the sorbet. This is also a Must-Try!

Creamy & Flowy Custard Bun

We ended the meal with Creamy & Flowy Custard Buns. C had never tried them before and so he found room in his tummy despite the heavy lunch. I love this bun because it is filled with a warm custard that had been made with Salted Duck Egg Yolks. The sweetness of the custard and rich saltiness of the Salted Duck Egg Yolk wrapped in a fluffy steamed bun made it a delicious combination. Be careful when biting into one as the filling is hot and fluid which flows out onto your fingers. Think of it as a Chinese version of Molten Chocolate Cake and you would know what I mean about the fluid filling. This is also a Must-Try!

The set lunch cost us about S$55 each. They serve a la carte and other set menus starting from S$35 per person as well.

Please refer to this link for more information: http://www.jing.sg/menu.html

Jing (sister restaurant)
#01-02/03 One Fullerton
1 Fullerton Road
Singapore 049213
Telephone: +65 6224-0088

Operating Hours:
Daily: 11.45 am - 3.00pm (last order 2.30pm) & 6.30 pm - 11pm (last order 10.30pm)

New Majestic Restaurant
31-37 Bukit Pasoh Road
New Majestic Hotel
Singapore 089845
Telephone: +65 6511-4718

Operating Hours:
Daily: 11.45 am - 3.00pm (last order 2.30pm) & 6.30 pm - 11pm (last order 10.30pm)

PS: Jing & New Majestic are running Weekend Buffet Brunch promotions. (Click here for Jing's Weekend Brunch flyer)

WGS 2009: An evening with wd-50 @ Tippling Club, Dempsey

2009-05-13T03:03:00.001+08:00

I've always held the notion that I prefer real food to the strange creations that Molecular Gastronomy is known for. All that changed when Nibble & Scribble and I tried Chef Sergio Herman's Degustation Dinner at The Cliff, Sentosa in November 2008. My taste buds and curiosity piqued, I found myself eager to try more of what Molecular Gastronomy has to offer.

When we heard that Chef Wylie Dufresne of wd-50 in New York would be visiting Singapore for the World Gourmet Summit, we decided to sign up for the dinner along with a few other friends. Dinner was priced at S$280++ and required pre-payment. It was a big expense but I was assured by Nibble & Scribble who had eaten at his restaurant in New York that it was definitely a worthwhile experience but we should go with an open mind. Besides we had faith in the crew at the Tippling Club (hosts to wd-50 for WGS 2009).

Amuse Bouche

Canard Tartare

Dinner commenced with an Amuse Bouche of delectable Duck Tartare served with a caramelised spiced bread crisp. This was my first time eating raw duck but it was delicious with its slightly gamey flavour complemented by the savoury and spiced seasoning. Unfortunately, my pictures didn't turn out too well as it was pretty dark.

Burdendu @ S$25

I like many of the cocktails served at the Tippling Club as they are interesting and tend to be less watered down compared to those served at some bars in Singapore. Wylie and his team were serving a few concoctions that they had created. I started with a glass of Burdendu which consisted of Pomegranate juice, Beetroot juice and orange zest along with a host of other ingredients that I had forgotten. I wish I had remembered to snap a picture of the drinks menu. It was surprisingly very palatable despite the use of beetroot juice, which is touted to be full of antioxidants. I guess the sweet Pomegranate juice helped.

1. Everything Bagel
smoked salmon threads, crispy cream cheese

The first course in our 11 course Degustation Menu was an interestingly named dish, Everything Bagel. I had expected it to be a dish comprising a few bagel combos and wondered if it might be too heavy an item to consume at the beginning of the meal. However, this was an evening with the art and science of food and I realised that this dish was a play on the traditional Bagel with Smoked Salmon and Cream Cheese. I love bagels but its hard to find nice ones in Singapore.

The miniature bagel was actually bagel-flavoured ice cream. I loved the rich flavour of the ice cream which reminded me of a warm bagel except this was cold! It was a mind-boggling and thrilling experience. The smoked salmon threads were mildly flavoured and had an airy texture that reminded me of lightly toasted shrimp floss. The crispy cream cheese was just a little too mildly flavoured for my preference but I loved the way the flake of cream cheese melted on the tongue.

After stumbling across this gem of a photo montage that detailed the birth of this dish, I have reached a greater appreciation for the effort and the thought process that went into its creation. What I wouldn't give to experience once again, the sensation of the crisp and firm coat of the bagel ice-cream disintegrating on the warm tongue and giving way to the coolness of the ice-cream that amazingly had the flavour of freshly-baked bagels. This is definitely a Must-Try!

2. Foie Gras

passionfruit, Chinese celery

When the Foie Gras arrived, I was eagerly anticipating more palate pleasing sensations though at the same time a little wary of the convention-defying interpretations that Progressive Cuisine / Molecular Cuisine is known for. We were instructed to cut the cylindrical block of Foie Gras terrine into half to allow the Passionfruit Puree to flow out onto the Chinese Celery Sand (green granules under the Foie Gras).

I love Foie Gras, especially Pan-Fried Foie Gras and was curious to discover what Wylie has done with Foie Gras.

The Foie Gras terrine melted on my tongue like a slab of cool butter on a hot grill. It was rich yet almost light in texture. The buttery flavour of the Foie Gras was orgasmic! My party of six was mostly silent with appreciation save for the occasional moan that this had to be one of the best Foie Gras terrines ever. Even one of the girls who is usually not a huge fan of Foie Gras gushed when she told us that this was different and how she loved the rich flavour without any hint of organ meat.

The tart passionfruit puree whetted our palates our appetities and lent an interesting element to the slightly grassy and honey-sweet green granules. I loved the crunch that the Chinese Celery Sand offered, it was like biting into herby-tasting Demerara Sugar. Nice! It's no wonder Wylie has been awarded a Michelin star amongst many other accolades.

If there was one song I could dedicate to the Foie Gras, it would be Kylie Minogue's "Can't Get You Out of my Head". I know where I'm headed if I get the opportunity to visit New York. This is most definitely a MUST-TRY!

3. Scallops
tendon, endive, parsley, hazelnut oil

The next dish was a challenge for me as I'm generally squeamish with innards, so the fact that there were tendons done in 2 styles seemed a little daunting for me. Then again, I was oh so curious to try Wylie's spin on tendons that I set aside my inhibitions and tried both. The blow-torched tendon on top of the scallop was a little gooey but not excessively unpleasant and I thought the slightly charred flavour helped to make it more palatable for me. The crisp, dehydrated tendon was delicious! It looked like dried fish maw but tasted alot like a savoury keropok (prawn cracker) although the texture was definitely airier and lighter. It crunched and melted on the tongue like cotton candy (aka fairy floss). The scallops were freshly sweet, succulent and tender.

4. Eggs Benedict

I moved from one challenge to another. I like to eat eggs that have been cooked to death because the strong yolk flavour found in most local eggs makes my face turn green. However, I trusted that they would use eggs that weren't locally-produced. I am not dissing the local egg industry but if you compared a half-boiled local egg with a half-boiled US / Australian egg, you'd find that the local eggs tend to have a much stronger yolk flavour and odour. I'm a little more sensitive to the yolky flavour and odour than most people I know.

The gleaming streaks of egg yolk spread atop sprinkled coarse granules of sea salt and ground pepper were certainly not cooked fully but were deliciously fudge-like with salty and spicy accents. The eggs went perfectly with the crispy, paper-thin strips of Canadian Bacon that looked like a dry jerky on the outside but were in fact, fairly juicy when bitten into.

I found the Fried Hollandaise cubes intriguing. The golden brown cubes had been coated with muffin crumbs which lend a fragrance to the rich, thick and creamy Hollandaise sauce. Combining all the components, we marvelled at the balance of flavours and textures in this dish, as with all the dishes we've had so far. The balance of flavours may defy convention in some ways but are nonetheless interestingly pleasant.

Apple of My Eye @ S$25

I wanted to try another cocktail before switching back to water. I ordered another specialty cocktail created by WD-50. It was a very light and refreshing apple-flavoured drink called the Apple of My Eye. It was a fun and fizzy drink and I finished it in no time.

5. Smoked Eel
spice bread, black radish, campari

Next was Smoked Eel. I generally don't like to eat eel but Wylie has been able to get me to overcome my gastronomic fears so far, I had to try it. The flesh of the eel was moist and not excessively salty, more importantly, it didn't have the muddy taste that is characteristic of Unagi. The spiced bread crumbs imparted a fragrantly spicy and sweet dimension to the dish, the Campari sauce added a touch of richness while the crunchy black radish slices added a refreshing bite.

6. Lobster Legs
brussels sprouts, lily bulb, banana-kimchee

While waiting for this dish to be served, we pondered over the lobster legs as they were really scrawny and nobody we know has ever attempted to eat them. Are we seriously going to eat lobster legs?

When Chef Ryan Clift and crew came by to serve us the dish, he explained that the legs had been placed into a hyperbaric chamber to compress the flesh allowing for easy removal from the shell. A hyperbaric chamber? Sheesh! That's where they stick divers who have the "bends" (decompression sickness). This is serious stuff! After all this effort, I had a newfound respect for the oft discarded lobster legs. The legs were tender and extremely tasty. Perhaps the pressure exerted in the hyperbaric chamber had contributed towards intensifying its flavour, much like how pressure applied onto melon helps to compress the juices and enhance its taste. The banana kimchee was a slightly sweet complement while the fried lily bulbs added a crunchy appeal to the dish.

7. Lamb Belly
eggplant, date, smoked feta

The Lamb Belly dish must have been inspired by the Middle East. I love Middle Eastern food and the use of eggplants, dates and feta cheese to complement the lamb belly excited me. The deceptively dry-looking Lamb Belly were juicy when bitten into. The rich flavours of fresh lamb were trapped into the thin strips of lamb belly. The lamb-y flavour was not excessively strong and the strips seemed to melt in the mouth. The savoury flavour of the lamb was tempered by the smoky eggplant puree, the sweet date strips and the tanginess of feta. This is also a Must-Try!

8. Wagyu Skirt Steak
long bean, tamarind, peanut butter "pasta"

The Wagyu Skirt Steak was very flavourful, a characteristic of this cut of meat. Surprisingly, though this cut of beef is reputed to be tougher than other cuts, it was very tender and a joy to chew on. What stole the show for me though was the peanut butter "pasta" that had an agar-agar like consistency (a firm jelly). The "pasta" was chockful of peanut butter flavour and since I love peanut butter and beef, I was really bowled over by this combination. This is also a Must-Try!

9. Vanilla Ice Cream
balsamic, raspberry

We were already pretty full when we were done with the beef but were told by Leesa (Chef Ryan's wife and Manager) that we have to try the desserts. The combination of reduced aged balsamic vinegar with raspberry sand was interesting. I love both ingredients and remembered being told in cooking class that when balsamic vinegar is added to berries, it helps to enhance the berriness of the fruits. Unfortunately, I didn't enjoy the roll of Vanilla Ice Cream as it was definitely not flavoured using natural vanilla pods. There was a slight synthetic taste that I didn't like and so I decided to save tummy room for the next 2 desserts.

10. Passionfruit "Tart"
sesame, argan oil, meringue

We were told that the Passionfruit "Tart" was to die for. When it arrived, I realised why the word "tart" was written between inverted commas. This dessert looked like a tart but was actually a Tahini (sesame seed paste) based gelatin shell. The "tart" was served in a shallow Argan Oil bath with Black Sesame Gel, browned Meringue and Black Sesame Powder. The Passionfruit flavour was strong and well-accented by the Sesame Gel and Argan Oil. This dessert had us moaning (softly to avoid annoying other diners) and gushing over how good it was. In spite of our very full tummies, we ate everything that was on our plates. This was my first time consuming Argan Oil though I am aware of its awesome moisturizing properties as it was explained to me by the good people at The Naturalist in Esplanade Mall. It has an interestingly nutty flavour that is addictive. This dessert is definitely a MUST-TRY!

I now understand why this dessert won Pastry Chef Alex Stupak "The Most Innovative Dessert" award in 2008, why he is so highly regarded in his field as one of the Top 10 Dessert Chefs in America (2008) and why he is said to be one of the top dessert chefs in the world.

11. Caramelized Brioche
gala apple, sage, brown butter sorbet

The final course. I love butter and caramelized flavours so I actually preferred this dessert to the Passionfruit "Tart". The caramelized crust of the brioche was divine and the rich, nutty flavours of the brown butter sorbet was a perfect companion. The Gala Apple Puree that lined the centre of the plate was delicately tart and helped to refresh the palate between bites of brioche and sorbet. I could barely taste the sage in the foam but it didn't matter as the brioche and sorbet were awesome! This is definitely a MUST-TRY!

Latte @ S$10

At the end of the meal, I was totally stuffed and was feeling sleepy. I ordered a cup of Latte to perk myself up a little. The Latte here is not as strong as I would have liked it but as it was pretty late, I suppose a little less caffeine is good. We were amongst the last to leave as we had started late and though we had eaten for close to 4 hours, we had a great time as we were able to enjoy the food and each others company. Thankfully, the next day was a public holiday. :)

wd-50 Chef-Owner Wylie Dufresne

Chef Wylie Dufresne and Pastry Chef Alex Stupak were fairly friendly though I think Wylie is the more sociable of the two. They made their rounds during the meal to check if the diners were fine. I took the opportunity to ask if I could snap their pics. :)

wd-50 Pastry Chef Alex Stupak

Thank you guys for a wonderful meal and for our autographed menus, I don't know when I'll make it to New York but I sure hope wd-50 returns to Singapore for another visit.

wd-50
50 Clinton Street
New York, NY 10002
Phone: +1.212.477.2900 (Line is open Tues - Sun: 11am to 6pm)
Online Reservations: http://www.wd-50.com/respop.html powered by Open Table

Operating Hours:
Wednesdays to Saturdays: 6pm to 11pm
Sundays: 6pm to 10pm

Tippling Club
8D Dempsey Road,
Singapore 249672
Phone: +65 6475-2217
Email: reservations@tipplingclub.com

Operating Hours:
Lunch - Thursdays to Saturdays: 12pm to 2.30pm
Dinner - Tuesdays to Saturdays: 6pm to 10pm
Bar/Tapas - Tuesdays to Saturdays: 6pm to 12am

Dinner @ Lamont's East Perth

2009-04-19T18:25:00.001+08:00

Lamont's, I was told, is a well-respected name in the Perth culinary scene. It began as a family-owned winery and expanded into a small chain of restaurants and wine bars. I had to squeeze in a visit at the East Perth location before catching my flight home.

The menu changes every season (with monthly variations) in keeping with their philosophy of using the freshest ingredients of the season.

The menu is unpretentious and fairly descriptive so one knows exactly what one is getting instead of having to decipher a menu that makes even the simplest thing sound complicated.

Seared Scallops, Petite Panzanella, Confit Beetroot,
Baby Basil & Sherry Vinaigrette @ A$18.50

I was advised to try the Scallops for my starter. Hmm, I've had quite a bit of scallops lately but Rob (the guy who took the order) was very convincing. I was glad I took his advice as the perfectly cooked fresh scallops were juicy and sweet with a fragrantly caramelized crust. They went very well with the refreshing Panzanella (a Tuscan salad of bread, basil, tomatoes, peppers and olive oil) and Beetroot Confit.

The selection of main courses was well-balanced with a good variety of seafood, poultry, meats and a carb dish for carb-fiends like me. On Rob's advice, I took the Marrons, a freshwater crayfish which seemed to be pretty popular.

Grilled Marron, Thyme & Goat's Cheese Tortellinis, Saffron Vierge @ A$39

The grilled flesh of the Marron was firm and sweet with a slightly smoky flavour. This has to be closest thing to Lobster albeit without the saltiness of the sea. The fragrant and delicately tart Saffron Vierge (a Saffron-infused Sauce Vierge comprising olive oil, lemon juice, chopped tomato & chopped basil) with cubes of fresh tomatoes that burst when bitten into enhanced the sweetness of the Marron with a play of flavours on the palate. I didn't enjoy the tortellinis as much as the pasta dough was too thick for my liking. I ate the Thyme and Goat's Cheese stuffing and left most of the pasta shells behind. Heavy tortellinis aside, this dish is a Must-Try!

The item that caught my eye on the dessert menu was the Fig & Frangipane Tart with Salted Caramel & Pecan Ice Cream. I am not a huge fan of figs (despite their health benefits) or Frangipane (a sweet ground almond mixture) but the Salted Caramel & Pecan Ice Cream was too alluring to ignore. Unfortunately, the chef was not too pleased with the current batch of Salted Caramel & Pecan Ice Cream so a swap with Burnt Honey Ice Cream was suggested. Ok, I'll try that anyway as I love the smokiness of caramelized sugar and honey.

Fig & Frangipane Tart with Burnt Honey Ice Cream @ A$16.50

The tart was delicious with a flaky pastry crust that had a beautifully browned glaze and a caramelized fig topping. The Burnt Honey ice cream was a little too sweet for my liking so I couldn't help but wonder how the Salted Caramel & Pecan ice cream would have tasted with the sweet tart.

The service staff were very friendly and efficient, which made the entire dining experience even more pleasant. Thank you, Kerry and Rob for your warm and fantastic service!

Lamont's East Perth
11 Brown Street
East Perth WA 6004
Australia
Tel : +61 8 9202-1566
Fax : +61 8 9225-7066
Email: eastperth@lamonts.com.au

Operating Hours:
Wednesdays to Sundays: Noon till late

Lamont's Margaret River

Gunyulgup Valley Drive
(off Caves Road)
Yallingup WA 6282
Australia
Tel : +61 8 9755-2434

Winetasting
Thursday to Monday: 11am to 5pm
Lunch
Thursday to Monday : 11.30am to 5pm
Dinner
Saturday night

Recipe: Haroset for Passover Seder

2009-04-13T23:40:00.002+08:00

I was supposed to prepare Haroset (aka Charoset) for a "Last Supper" reflection in my parish on Maundy Thursday (9 April 2009). The first time I tried making Haroset (using a recipe that I had randomly come across while surfing the web) about 3 -4 years ago, the results weren't good.

This year, I was given a "killer recipe" except that it came without any measurements, indication of proportions, and the directions were simply to mix everything together then refrigerate for 2 days. Panic, panic...what if I got the proportions or sequence wrong etc?

The person who had given the recipe has been making it for so long that he didn't need any measurements but through his highly honed powers of estimation, has been able to churn out delicious batches of Haroset year after year. Unfortunately, he was unable to prepare the Haroset this year so I had to fuzzy logic my way through his recipe and the 22 others that I found on the web. The amazing thing is amongst the many recipes I read, no 2 recipes were identical and tended to have varying methods of preparation.

I sought to record the quantities as I was preparing the Haroset and to hopefully pen down a recipe that I would use (if required) for years to come. I also replaced some of the ingredients in the recipe with items that I preferred or had access to. Thankfully, it worked and many of my church mates liked the Haroset. I was told to post the recipe on my blog to share.

Coincidentally, Taste with the Eyes is collating Passover Seder 2009 photos for her blog, which she will post on 17 April 2009. Please email her a photo of your Seder plate, Passover dish(es), or your Passover table at: mailto:tastewiththeeyes@cox.net and tell her a little about you and your Seder photo.

Haroset
(Serves about 60 - 70 pax, a tablespoon each)
*reduce quantity to suit your requirements

Ingredients:

1 kg Raw Cashew Nuts
1.5 kg Raw Peanuts
100g Raw Almonds
100g White Sesame Seeds
1 kg Raisins
600g Medjool Dates (coarsely chopped)
150g Dried Cranberries
500g Dried Apricots (diced)
400g Prunes (diced)
187.5ml/6oz Red Wine
2 tsp All Spice Powder
3 tsp Cinnamon Powder
1 tsp Black Pepper
3 tbsp Honey
3 tbsp Grand Marnier
4 cups Water

Method:
1) Roast the nuts in a dry pan (without any oil) over a slow flame till fragrant.
2) Leave nuts to cool before chopping them coarsely (how coarse/fine depends on your preference).
3) Bring water to a boil and then to a simmer in a pot.
4) Add the chopped dates to the simmering water.
5) Mash the dates to create a date sauce (think: the toffee sauce for sticky date puddings).
6) Add spices (note that the quantities are indicative and you should add to taste).
7) Add the raisins in batches and stir well to incorporate the raisins into the sauce.
8) Ensure that there aren't clumps of raisins as the idea is for the raisins to absorb the moisture in the sauce and plump up. Add more water if required but keep to a thick toffee-like consistency.

9) Add the dried cranberries, apricots and prunes. Mix well and add water if required.
10) Add Honey and Grand Marnier. Stir well.
11) Add Red Wine and stir well for another 5 minutes or so. Remove from heat.
12) Mix in nuts. If your pot is not large enough to accomodate, you can add the cooked fruits mix to a large bowl of chopped nuts and mix well. Leave to cool and then refrigerate for 2 days before serving.

* Feel free to tweak the recipe to your preference. My Jewish guinea pig friend thinks the Haroset should be sweeter (more honey) but many of my Singaporean guinea pigs (those without a sweet tooth) are pretty happy.

PS: Thank you to all my "fearless guinea pigs" who put their palates and stomaches to the test and lived to tell. :)

Dragon Inn Char Siew Rice Stall @ Toa Payoh

2009-04-11T17:50:00.003+08:00

Close to my favourite Fried Carrot Cake stall at Block 22 Toa Payoh Lorong 7, is a stall that sells delicious Roasted Pork Belly (aka Sio Bak).

I chanced upon this stall some years back (think it was about 6 years ago) while waiting for my takeaway packets of Fried Carrot Cake to be ready. The flesh is moist, tasty and tender coupled with a crisp crackling. The pork belly is also usually a little leaner than those sold by many other stalls. This is worth a try.

If you're buying takeaway portions of the pork, do toast them in an oven before consuming because the packaging traps the moisture which compromises the crisp skin. The Char Siew here is a little too sweet for my liking and I've never tried their Roast Duck. Do let me know what you think, if you've tried the Roast Duck from this stall.

Everytime I come to this stall, I fight to keep a straight face while placing my order. The stall is named "Dragon Inn", after a martial arts movie of the same name.

In the movie, a beautiful and sultry innkeeper cons and kills lecherous men. Then she disposes of their bodies by erm...recycling them...ie. make them into meat buns. I saw the old version of this movie in the late 80s, I think they called the meat buns "Ren Rou Cha Shao Bao" which translates into "human char siew buns" but of course, they would never tell the clients the actual name and so they simply sold "Cha Shao Bao". Being the big CSI fan that I am, I am constantly reminded of what Gil Grissom said about human beings and pigs having a similar chemical make-up (or something to that effect) when he conducted an experiment using a pig.

Dragon Inn Char Siew Rice Stall
Block 19,
Toa Payoh Lorong 7,
Singapore 310019

Fried Carrot Cake - Toa Payoh

2009-04-11T17:19:00.001+08:00

Whenever I mention Carrot Cake in Toa Payoh to my foodie friends, they immediately think of the famous stall located in Toa Payoh Lorong 1 (recipient of Makansutra Street Food Masters 2008 award).

Fried Carrot Cake @ S$2.50 / S$3

My family's favourite Fried Carrot Cake stall is located in Toa Payoh Lorong 7. We've been patronizing this stall for at least 15 years. We like the carrot cake here because the carrot cake is tasty and soft unlike the harder and blander ones sold at some other hawker stalls. I also like the chili that they use to fry the carrot cake with and would usually ask for a plate of "White Carrot Cake" with more chili.

For the uninitiated, Carrot Cake in the Asian context is actually steamed savoury radish cake and not the sweet baked dessert that was popularised in America. It is called carrot cake because the Chinese name for Radish is "White Carrot". Most Fried Carrot Cake stalls sell both "White Carrot Cake" and "Black Carrot Cake". The only differentiating factor is that the latter is fried with sweet dark soya sauce.

The stall is run by a middle-aged couple. They make their own carrot cake which is probably why the texture is so unlike the factory-made ones readily available in the many foodcourts that dot the island. If you're ever in that part of town, this is a Must-Try!

Xin Ji Fried Carrot Cake
Block 22 Toa Payoh Lorong 7,
#01-60,
Singapore 310022

Hock Seng Choon Fish Ball Noodles @ Bedok South

2009-04-10T20:47:00.000+08:00

One of the hawker dishes that I have to eat upon my return to Singapore from any trip is Fish Ball Noodles.

My favourite stall for Dry Fish Ball Noodles is located within the hawker centre at Block 16 Bedok South Road (opposite Temasek Junior College). [Click here for previous post]

Unfortunately, this picture doesn't do justice to the white fish balls. I've been eating fish balls from this stall since childhood. Fish balls are my favourite hawker food so I would tend to try this dish at most hawker centres or foodcourts.

I love the bouncy texture and rich flavour of the fish balls here as they are generous with the fish paste. Many hawker stalls add too much flour to stretch the fish paste and to make larger fish balls causing the fish balls to be rubbery and lacking in the natural sweetness of the ikan parang fish. If you're planning a steamboat party, you can even buy raw fish balls to take away and cook at home.

I love the dry noodles served here because the chili sauce is very spicy and the noodles are springy. Though no attention is paid to the presentation of the noodles, I find it deliciously tasty with the spice factor exactly how I like it.

Hock Seng Choon Fish Ball Kway Teow Mee
Block 16 Bedok South Road,
#01-211,
Singapore 460016

Operating Hours:
Daily (except Wednesday): Noon to 11.00 pm

The Mussel Bar @ Fremantle, Perth

2009-04-10T18:38:00.000+08:00

Fremantle is apparently a Must-See when in Perth. I had to squeeze in a visit to this quaint little town as my last visit to Perth was when I was a child and I don't remember much of it.

Fremantle is about half an hour's drive away from Perth city centre and is an interesting place to hang around for a few hours. The clear blue skies, warm sun and cool sea breeze were most conducive to strolling around or chilling in the park. The best time to visit Fremantle (affectionately called "Freo" by the locals) is during the weekends when it comes alive with activity. Fremantle Markets is open from Thursdays to Sundays.

The Mussel Bar looked like a nice place to stop for a quick Mussel lunch. It's prime location at the Fishing Boat Harbour ensured a nice view of the luxury boats that were on show, away from the madding crowd as there was a boat show going on that weekend.

Oyster Menu

The Freshly Shucked Oysters looked appealing so I ordered one of each flavour for the fun of it. I usually eat Oysters au Naturel and rarely give other variations a try but I thought I should buck the trend this time.

Natural Oyster @ AUD3.50 (about USD2.52)

I started with the Natural Oyster as I wanted to savour its freshness with nothing more than a spritz of lemon juice. The plump oyster had the fresh salty flavour of the sea and a touch of zinc. This is a Must-Try!

Oyster Kilpatrick @ AUD 4 (about USD2.88)

I generally prefer my oysters raw but I thought I would give Oyster Kilpatrick a try. The tomato and Worcestershire sauce overpowered the flavour of the oyster, which reaffirmed my belief that oysters are always best eaten raw and freshly shucked.

Oyster with Shallot & Balsamic @ AUD 4 (about USD2.88)

I could barely taste the balsamic vinegar for this version and the dollop of chopped shallots was just a little excessive for my liking.

Oyster with Tomato Jelly & Basil Sorbet @ AUD 4 (about USD2.88)

Next I tried the Oyster with Tomato Jelly & Basil Sorbet. The tomato flavour was a little muted and the basil was only barely discernible. The topping made for an interesting palate cleanser and the flavour of the oyster was not overshadowed by it.

Oyster with Avocado & Ginger Salsa @ AUD 4 (about USD2.88)

The Oyster with Avocado & Ginger Salsa was delicious! The creamy and buttery flavour of the avocado that had been spiced up with the slight sharpness of ginger and the tanginess of lemon juice. The combination of rich avocado and succulent oyster was divine! This is a Must-Try!

Oyster with Tobiko & Truffle Oil @ AUD 4 (about USD2.88)

This item looked really interesting on the menu and I was initially thrilled by the combination of colours. Unfortunately, the Tobiko (Flying Fish Roe) was rather bland and the truffle flavour in the truffle-infused oil was not strong enough. Though the menu had described this as truffle essence, it tasted more of olive oil than truffles. I would much prefer a classic Oyster with Caviar combination.

Moules Marinières @ AUD29 - Main (about USD20.85)
(Mussels with White Wine & Fresh Herbs)

When in a Mussel Bar, eat Mussels. That was my philosophy though Fish & Chips would have made a very interesting option. I was afraid that I would not be able to stop eating the chips so I avoided that choice altogether even when ordering my mussels.

The Mussel Bar offers 4 different styles of cooking mussels: 1) Traditional Chili, 2) Italian, 3) Moules Marinières and 4) Thai Red Curry. I chose a French classic, Moules Marinières because I love shellfish (mussels/white clams) in white wine. I probably should have opted for the Traditional Chili version that was on every table because my large bowl of Moules Marinières was disappointing! The mussels were very fresh and sweet but the white wine sauce was bland save for a strong sourish aftertaste which was rather unpleasant. I yearned for the rich flavours that I enjoyed in the simple bistro fare of Moules Frites (Mussels with Fries) in Nice.

House Bread with Olive Oil @ AUD7 (about USD5)

I loved the warm and soft bread with a crisp crust. It was great dipped with the Olive Oil and would have been excellent with the Mussel "broth", if only it wasn't so bad.

The Mussel Bar
42 Mews Road,
Fishing Boat Harbour,
Fremantle, WA 6160,
Australia
Telephone: +61 (08) 9433-1800
Email: musselbar@musselbar.com.au

Operating Hours:
Mondays: 6pm till late
Tuesdays to Sundays: 12pm till late

Dining Promotions @ Jing & Shangri-La

2009-04-10T15:00:00.001+08:00

The recession is biting hard but restaurants are fighting back with various promotions. Here are 2 recent promotions that has some friends excited:

1) Weekend A La Carte Brunch & Dinner Buffet @ Jing (edited 10 April 09)

Download the A la Carte Buffet Brunch menu here.
Download the A la Carte Buffet Dinner menu here.
Download the weekday S$35 set lunch menu here.

2) Flash Your Age Promotion @ Shangri-La Hotel, Singapore

* Promo is valid for food only, beverages excluded.
** Called to enquire. The promo is available till further notice.

Originally posted on 19 March 09