tag:blogger.com,1999:blog-52797429543133542662024-03-10T21:40:10.639+08:00Ho ChiakWe report the best food and restaurants from Singapore and the rest of the world.Edwardhttp://www.blogger.com/profile/04111511073177226029noreply@blogger.comBlogger649125tag:blogger.com,1999:blog-5279742954313354266.post-61667204443839530212016-04-21T07:30:00.000+08:002016-04-21T07:30:20.849+08:00Five Nines at Keong Saik RoadInteresting name for a restaurant...999.99 (Five Nines)...the reason? The owners (Japanese) were gold traders, and the highest purity for gold is 999.99 (24ct gold). They have since retired from the gold business and started this restaurant. Headed by a Japanese Head Chef Masanao Saito, the restaurant served Japanese inspired modern European food.<br />
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Seating is available at tables, as well as a bar counter overlooking the open kitchen.<br />
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For the evening meal, we had A La Carte, and ordered the following...portions were shared by 2 pax.<br />
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We started with the Burrata and tomato salad ($14)<br />
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The burata was excellent. Mild as the fresh burrata often is, this Italian delicacy was complemented very well with the tomato salad.</div>
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We also had the Seabass Carpaccio & Truffle Salsa ($16)</div>
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Nice dish. The seabass was very fresh, and lightly cured. A mild aroma of truffle lingers about the plate. And the halved cherry tomatos were sweet with a tart aftertaste which went very well with the fish. </div>
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As it was the season for asparagus in the Northern Hemisphere, we had the White Asparagus & Sous Vide Egg ($16) </div>
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The sous vide egg was perfectly done, as it usually is. We found the white asparagus to be full flavored, if a bit on the fibrous side. But the slices of ham were the perfect foil to the egg. Nice one.</div>
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Then to the main courses. First up, one of the more popular dishes at Five Nines. The Lobster Gratin ($29)</div>
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A whole lobster, with the meat removed from the shell (yes, the claws were empty, the meat removed and used as filling with the cheese gratin. The first 20 servings for each day is offered at an incredible price of only $19. </div>
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We found the lobster a little on the small side, but the taste more than made up for it. The lobster was probably live, and the meat was sweet, succulent and very tasty. </div>
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Next is another popular dish. The Smokey Lamb & Eggplant ($22)<br />
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Two chops were served covered by a glass bell filled with smoke. We were told the smoke was made from burning apple and cherry wood, and it was quite a spectacle as the waiter lifted the bell, and the wonderful smokey aroma filled the table vicinity. The meat was beautifully cooked. The lamb was well marinated, and did not have a gamey flavor, but one which is nicely aromatic with a smokey nose. The meat was tender, and not too fat, but still flavorful. This was my highlight dish for the evening.<br />
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And then some starch...Truffle Cream Risotto & Foie Gras ($19)<br />
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The risotto was a bit unusual. It was a little softer than expected, with the characteristic Italian al dente bite being mostly absent. And the truffle cream was light and did not get in the way. Nice touch by the chef to achieve this balance. The foie gras was excellent. It was cooked just right, probably pan fried till crisp on the outside, while still soft within. The fats bursting out as one presses it against the palate, exploding in a wonderful flavor that only foie gras can provide.<br />
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Then the desserts. The Tiramisu ($8) first.<br />
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Looks like almost every tiramisu in the world. But looks can be deceiving. The taste was wonderful. The texture was very light, with a good touch of cream from the mascarpone, and the alcohol. Very nice tiramisu.<br />
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But I was more impressed with the Raspberry & Chocolate ($9)<br />
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A small scoop of raspberry ice cream accompanies. The cake itself was a very dense chocolate and was excellent. A must have for the chocolate lover.</div>
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The restaurant was nearly full when we were there for an early dinner on a Saturday evening. And although they do not enforce it, two seatings are generally observed. The restaurant opens at 6pm and the second seating is approximately 9pm.</div>
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A nice restaurant, with good food at reasonable prices. If we had to nit pick, it would be that the servings tend to be a bit smaller than expected. Perhaps we were getting too used to American serving sizes...and perhaps its asking for a bit much as the prices were actually quite reasonable for food of this quality. </div>
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Five Nines</div>
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29 Keong Saik Rd, 089136</div>
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Phone: 6221 7098 (reservations recommended for weekend evenings)</div>
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Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-48093167475962619742016-01-02T07:30:00.000+08:002016-01-03T17:04:25.056+08:00SabX2: The real Soi 19 Wanton Mee in Pratunam, BangkokRecently this new genre of wanton mee called Thai Wanton mee caught on in Singapore. One of the first stalls which started this is the <a href="http://shiokhochiak.blogspot.sg/2015/04/soi-19-thai-wanton-mee-at-ang-mo-kio.html">Soi 19 Thai Wanton Mee</a> we reviewed a while ago. I am a regular there these days, and prefering their black sauce version, and usually order the large portion with more noodles, and ingredients like Chinese sausage.<br />
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But I note that the AMK version is not like the one in Bangkok in which it is suggested to be modeled after. The famous Soi 19 WTM in Bangkok goes by the curious name of SabX2, and is located at Petcheburi Soi 19. Literally just across the road from the popular Platinum Shopping mall.<br />
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There is perpetually a long queue at the shop. Interestingly, it is a double fronted shop house with the cooking station outside, and the dining area in air conditioned interior. When we were there, the patrons seemed to be exclusively Singaporeans.</div>
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And it was crowded. Took about 15 minutes for us to move to the head of the queue, and another 10 minutes after we ordered to be served. They used to offer a regular portion and a deluxe portion, but now only the B100 deluxe portion is available.<br />
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Portions were very small, and in each a bit of wanton noodles, chye sim, wantons, char siew and a rather generous portion of crab meat. The noodle was served in a little soupy broth, not quite like a soup, but more like a sauce (portion size).<br />
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The noodles have a firm bite. Very qq or al dente. The wanton skin had a smooth, rather luxurious mouth feel. Quite nice. The char siew was one of the stars. Very tender, almost melt in your mouth. Nice porky flavour, but not the in-your-face kind where it can sometimes tend to be overwhelming. A nice sprinkling of crispy pork lard is mixed in, and the crab meat is very sweet and adds a nice dimension.<br />
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Overall, very enjoyable. I guess B100 is rather expensive for a small portion of wanton mee in Bangkok. The place is well blogged by other Singaporean bloggers, so explains the reason why it seemed to be completely patronized by Singaporeans. Service was brisk, not particularly polite, and communication was in Mandarin. For me, nice bowl of wanton mee with a twist. Curious about the origins of the name though.<br />
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SabX2 Wanton Mee<br />
Address: 4/32-33 Soi Petchburi 19, Pratunam, Bangkok, Thailand<br />
Contact: +66 2653 9618<br />
Opening Hours: Daily 9am-3pmScenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-19567556248286899542015-12-29T17:37:00.000+08:002015-12-29T17:37:49.737+08:00Burgers at Wildfire: new outlet at 313 OrchardI have eaten at the burgers at the Wildfire outlet at Evans Road several times...the venue for late night haunts after cocktails where they serve no food. And when I received the invitation to try out the new outlet at 313 Orchard, I went.<br />
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We sampled a lot of food, including several kinds of French Fries, appetizers, and burgers...oh yes, beers and sake too. But the standouts for me were the following:<br />
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Sinful, sinful...chicken skin, deep fried.<br />
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But oh so good. Crispy, tasty, lovely. I can do without the dip...just eat it like it is. The skin comes with tiny slivers of chicken meat, and provided a wonderful contrast. Love this dish!!</div>
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And a rather interesting deep fried pickles...</div>
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But the burgers are where the real stuff is...famous for their Full Blood Wagyu burgers ($26), but also for the reasonably priced Portobello and Friends </div>
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Grilled Portobello Mushrooms with Arugula, Semi-dried Tomatoes, Feta Cheese, Grilled Squash and Zucchin with French Fries. $19. </div>
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Salivating yet? Well the burgers are excellent. The beefy taste, wonderful aroma, luxurious umami filled mouth feel is superb. Very nice burgers. </div>
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And wash down with some beers. This one from Lost Coast, on the tap</div>
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Highly recommended. And now in a much more convenient location than Evans Road (even though the outlet is actually in the former Dining Room of Eusoff College, where there are many fond memories).</div>
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Wildfire Burgers 313@Somerset</div>
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313@Somerset #01-28, 313 Orchard Road, Singapore 238895 (Somerset MRT)</div>
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Tel: +65 6509 4408</div>
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Opening Hours: 12pm – 11pm (Sun – Tues), 12pm – 1am (Wed – Sat)</div>
<br />Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-89338884487523998602015-12-05T21:30:00.000+08:002015-12-05T21:30:23.526+08:00Omakase at Kakure with Sake pairing<b>The world of sake is rather mysterious to many of us. Navigating around the various wine appellations is quite a big challenge where reference material in English is readily available. Trying to navigate sake is much more a challenge as there is little reference in English, and many of us already have a difficult time reading the label. It is thus a godsend that a knowledgeable sommelier is on hand to attend to the selection and pairing. </b><div>
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An extension of omakase restaurant Ki-sho, a space was added for a sake bar: Kakure. Housed in the same amazing black & white bungalow as Ki-sho, Kakure has one of the largest sake lists in Singapore as well as a special barfood menu expressly created for the bar by Ki-sho's sake-loving chef Hamamoto. </div>
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Their sake list has been carefully curated in a partnership between Ki-sho’s chef Kazuhiro Hamamoto and two <i>kikisake-shi</i> or certified sake sommeliers. </div>
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It was thus with great pleasure that we were introduced to Makato Iwabuchi, one of the two Japanese Sommeliers at Chateau TCC. Makato-san was trained as a French wine sommelier before making the switch to specialize in Japanese alcohol. A veritable gentleman, he was knowledgeable, conversant and had the great sensibilities required to work with the chef de cuisine to pair the dishes. </div>
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What followed that evening was spectacular. This is an invited tasting, and we thank Cyndiana and the team at Food News for the invitation and hosting. </div>
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The sake bar is upstairs, and discrete. We began with the some tasting bits which remained on the table throughout.</div>
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This was an assortment of pickles, from right to left: Young Ginger, Wasabi Yam, Spicy Sea Kelp, Yuzu Pickled Radish. Interesting flavours and textures. I found the yuzu pickled daikon (radish) to be most agreeable. </div>
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Thus we began our first course, Tsubugai Shellfish and Smoked Salmon:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiozf2w8RlvAvchxeOAUbdLYjLrvHV0LENMI6qB_hyphenhyphendZbjafi_QAtKwNMBlfrUO5LUDsI3K9dz4GslH8wfFyOSghL2BVsBcyvBbNfIkxqMaoaiqrFSTtD8C5S-LKhuOOkhCa-QvqVu-gE/s1600/course1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiozf2w8RlvAvchxeOAUbdLYjLrvHV0LENMI6qB_hyphenhyphendZbjafi_QAtKwNMBlfrUO5LUDsI3K9dz4GslH8wfFyOSghL2BVsBcyvBbNfIkxqMaoaiqrFSTtD8C5S-LKhuOOkhCa-QvqVu-gE/s1600/course1.jpg" /></a></div>
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The shellfish is a Japanese sea snail, and had a typical shellfish texture, much like abalone. And smoked salmon was delicately and thinly sliced. A light smokey flavour was present. </div>
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This first course was paired the house sake, Tatenokawa Junmai Daiginjo, Nakadori Ki-sho Label ($458++ per bottle. Polish rate 18%. From Yamagata.)</div>
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Interestingly, it was served in a large Bordeaux style glass. And Makoto-san took trouble to rotate the glass at a 45 degree slant to ensure breathing. The sake was very clear, transparent. Served cold.</div>
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The sake is made with Yamadanishiki sake rice, one of the best if not the best sake rice. It is sometimes also written as Yamada Nishiki.</div>
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The second course was Anago Tempura.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcSJdOePCEbvR2qZwJYVlapniSD6P1-larfL_sKqTCGr3fJKzCPANZlEU2L5Loa8JMqN7Lb9LSGwZnwa1ss4CuDbdfoVlGNmyDNfu3eRtqwkYtG6VskI5a1C0LJ_DFIai7s8xrl9ICoZ8/s1600/course2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcSJdOePCEbvR2qZwJYVlapniSD6P1-larfL_sKqTCGr3fJKzCPANZlEU2L5Loa8JMqN7Lb9LSGwZnwa1ss4CuDbdfoVlGNmyDNfu3eRtqwkYtG6VskI5a1C0LJ_DFIai7s8xrl9ICoZ8/s1600/course2.jpg" /></a></div>
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Fresh anago eel tempura with plum and Shiso leaf. The anago was a real pleasure, succulent, fresh, and the characteristic oily mouth feel was present. The tempura batter was very light. </div>
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This was paired with the second sake, we had the Dewazakura Daiginjo Nama ($450++ per bottle. Polish rate 40%. From Yamagata.)</div>
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For the third course, we were presented the Saba Misoni </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXG2V1nm2O5h-v3HuP5VtsowIaolacejUo6qdWo1fZyCMX38Nkp7vZalhuRUf4yfaCpsaATFXMR4mL8NyETsQSugRtFDTpYJVSHORWKxjhv5SGVsL4GSWfw1xPYFARF5byHJyAHC3q8R4/s1600/course3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXG2V1nm2O5h-v3HuP5VtsowIaolacejUo6qdWo1fZyCMX38Nkp7vZalhuRUf4yfaCpsaATFXMR4mL8NyETsQSugRtFDTpYJVSHORWKxjhv5SGVsL4GSWfw1xPYFARF5byHJyAHC3q8R4/s1600/course3.jpg" /></a></div>
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Simmered Mackerel in Miso Sauce. This is a beautiful dish. The saba was marvellous. My cut was the belly, and it was deliciously fat. And was cooked to perfection. The meat was not flaky, and very smooth. The miso sauce provided a beautiful counterpoint. To pair, it was the Junmaiginjo Murika "Kei" ($136++ per bottle. Polish rate 55%. From Shimane.) </div>
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As the fourth course, we were served the Classic Kyoto soup flavoured with homemade Bonito, Seaweed, Dashi stock, </div>
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Chicken Consomme, served with radish and tofu. Another marvellous dish. Very light on the palate, and very comforting. The pairing sake was the Hououbiden Winecell 2014 Junmai Ginjo ($278++ per bottle. Polish rate 55%. From Tochigi.)</div>
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Then the fifth course arrived. And this, to me was the masterpiece: Buta Kakuni</div>
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Braised Pork Belly from the Kagoshima Prefecture. The pork was perfectly cooked. Often times, pork belly is stewed to an inch of its life until the fats and oils come apart from the meat. In Peranakan Malay, we say, "sudah pecah minyak", literally the fat has broken. But this pork belly was stewed just perfect...to the point where the fats are about to burst open, but not quite. And will only spill its contents at the gentlest provocation provided by pushing it with one's tongue against the pork on one's upper palate. Ever so gently, the fat releases a plethora of flavours, and nearly overwhelms the senses. Excellent. To pair, a slightly more robust Masuizumi Zenkoji Junmai ($155++ per bottle. From Toyama.)</div>
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The sake had a champagne hue, and had a rather pleasant honey like after taste. </div>
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For the sixth, we had a noodle dish: Ikura Cha Soba</div>
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Matcha cold noodles served with fresh Salmon roe and topped with Japanese seaweed and spring onions. The macha soba was quite delectable. Nice to the bite, and with a slight taste of the Japanese green tea lingering. Complimented well with the ikura. For the sake, Tenmei Junmaishu ($140++ per bottle. Polish rate 60%. From Fukushima.)</div>
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A matcha mochi, a macha cake and a kind of wafer macaroon. </div>
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The evening was a marvellous one. The ambience of the venue was truly magnificent. A very beautiful place. And the food was certainly top class. The dishes were <i>haute cuisine</i> style, very small degustation portions. But were prepared with quality ingredients, and very well cooked. Chapeau to the chef, whom we did not meet that evening. </div>
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But this was a sake lair, and it was the sakes which were the stars.</div>
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We continued to chat and tried to absorb the atmosphere of the sakes, but truth be told, most of it is beyond my current state of appreciation. But appreciate it I did. I had certainly enjoyed all the sakes that were served, but would be totally clueless to be able to select the right sake for the food being ordered. The Japanese Sommelier had come to good use, and he exercised his craft perfectly. </div>
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Kakure</div>
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Chateau TCC</div>
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29 Scotts Road</div>
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Level 2</div>
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Singapore 228224</div>
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Reservations: 6733 5251</div>
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Website: www.scotts29.com Opening Hours</div>
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6.30pm – 1am</div>
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Mon to Sat</div>
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Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-76725899532150766612015-11-28T11:59:00.001+08:002015-11-28T11:59:57.979+08:00Market Grill: Lobster Rolls and moreThe fad of lobster rolls are all but almost over. But there are still great tasting, and there are still a few places who serve a value for money roll. One is Pince and Pints and the other The Market Grill.<br />
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I dropped by after not visiting for a while, and found the place to be just as cozy as my last visit.<br />
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The grill still offers great steaks...we saw the grillmaster hammering out several during our visit there, and they all looked great...and one of the advantages (disadvantages?) of sitting next to the display grill is the smells and sizzles can be experience in close quarters...mouth watering.</div>
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We sampled the Lobster Roll...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCeDko-4ycR1xBrtmC29Nel3sfQvBQe07wC1mDDDq3HaMOS7pGRMnKx8lLfD7ws_pO2v_c6jGmb7j1wv4U_pUk78EZzxHWVgWUCFMOuxDc2HPMcEb8lnI_wRavJ-9CoJMS7_Tu3_n0400/s1600/lobsterroll1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCeDko-4ycR1xBrtmC29Nel3sfQvBQe07wC1mDDDq3HaMOS7pGRMnKx8lLfD7ws_pO2v_c6jGmb7j1wv4U_pUk78EZzxHWVgWUCFMOuxDc2HPMcEb8lnI_wRavJ-9CoJMS7_Tu3_n0400/s1600/lobsterroll1.jpg" /></a></div>
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Served with fries, and a small salad. The brioche bun is buttered, and toasted on the grill, and a (we understand) 500g of lobster, boiled, deshelled, coated with some lovely herbed mayo pommery sauce. The lobster is cold in the hot bun, and the contrast creates a wonderful sensation in the mouth.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIVHWY7Vs-5W_fNSdeBXjybYk46eJalzzmzWwDm_GoeCHies8KPnDOlUQA6ZNobA4Hot1DsxGf4IRbEeL8kifzpTBF40v6nXvoQLP_iWkggclG8EQIHSlqj5pt0jmZ8srBMSbnLW_Az0/s1600/lobsterroll2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidIVHWY7Vs-5W_fNSdeBXjybYk46eJalzzmzWwDm_GoeCHies8KPnDOlUQA6ZNobA4Hot1DsxGf4IRbEeL8kifzpTBF40v6nXvoQLP_iWkggclG8EQIHSlqj5pt0jmZ8srBMSbnLW_Az0/s1600/lobsterroll2.jpg" /></a></div>
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We found the lobster tail to be very chunky but a bit on the tough side. And the pincer meat to be extremely soft and tender. $45 for a serving is quite good value for money, we think.</div>
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We also tried the burger</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVAdwuY_PavA5OQSAb5hikq0vDBDPC_B0vOCIE4JpY1ukNH0XofnA03PX29TZ4UPcZJ_PIl8t6xZWyedc03Nvorgaph3bTb7veo1gYLjNa7CeEiLtYmZNDscIqeNeQKIuYDuMmhF6aBU/s1600/burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVAdwuY_PavA5OQSAb5hikq0vDBDPC_B0vOCIE4JpY1ukNH0XofnA03PX29TZ4UPcZJ_PIl8t6xZWyedc03Nvorgaph3bTb7veo1gYLjNa7CeEiLtYmZNDscIqeNeQKIuYDuMmhF6aBU/s1600/burger.jpg" /></a></div>
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The Chef's original recipe chargrilled burger is with 200g of chuck patty and served with creamed Portobello mushroom, bacon, romaine lettuce. The bun is the typical sesame seed bun. Very juicy, thick patty, with strong beefy flavours. The bacon was crisp and full flavoured. Very nice burger. The 200g patty version we had was $34, and they offer a smaller 150g patty version for $25.</div>
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Overall a nice grill. They also have steaks, as we mentioned, lamb and fish. </div>
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The Market Grill</div>
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208 Telok Ayer Street</div>
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Singapore 068642</div>
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Lunch 1130am - 230pm</div>
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Dinner 6pm - 10pm</div>
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Closed on Sunday</div>
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No reservations policy</div>
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<br />Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-66092965420182001742015-11-14T11:44:00.000+08:002015-11-14T11:46:02.093+08:0018 Grams Roastery Lab – Wan Chai, Hong Kong<b>There used to be a few places I usually go to for espresso in Hong Kong. When they are good, they are exceptional, and way better than those in Singapore. We found one near where we were staying for Watches & Wonders, and thought it worthy of a writeup.</b><br />
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Curious name, a friend who is not an espresso geek asked. Not at all, 18 refers to the amount of beans in grams one usually measures for a standard pull of double espresso. Of course, this differs from machine to machine, from bean and roast to the other. For eg, on my Elektra Leva a Casa, on my home roasts, I typically pack 20g of powder into its portafilter. But 18g remains a text book standard for a doppio.<br />
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Roastery Lab also is interesting. They do have traditional classical espresso and coffee, including slow cold drip, but also some experimental ones. Like Nitro Espresso.<br />
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Yes, this is not so novel anymore...Chye Seng Huat Papa Palheta makes one. But it is still pretty avant garde. Looks like a dark beer, served from a tap. But smells like coffee, and taste like coffee. Nitro coffee is slightly efferverscent. The coffee is treated with high pressure nitrogen, chilled in a keg and served on a draught with a foamy head like a Guiness. The mouth feel is rich, creamy, and seem a touch sweet and less acidic than cold brew. </div>
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And a bit more experimental, perhaps, but a very simple sparkling espresso..</div>
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Cream soda in a glass with ice, and over it, pour a double shot of espresso. I found this a much nicer drink than the Nitro. All the espresso elements are still there, and the bubblies from the cream soda make a nice mouth feel. Smooth, with the full taste of the espresso showing. First time I have come across a drink like this, but one which has a low barrier to entry as this can even be attempted at home. </div>
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We also had the traditional espresso...a doppio ristretto</div>
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Quite excellent. Note the beautiful mottling on the crema. The crema was thick and rich. The ristretto was very viscous, powerful on the nose as it is on the palate. Beautiful long finish. Excellent cup.</div>
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I also tried the picolo latte, actually I had this as my first cup, as I always try to avoid disappointment with a new place. As milk often is a good mask for the sins of the barista.</div>
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Superb cup. Just the right amount of foamed milk adding the requisite richness and body to the espresso. This gave me the confidence that the barista knows what she is doing to order the ristretto above.<br />
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I also tried a machiatto.<br />
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Perfectly executed. The touch of milky foam on the espresso was just right. Nice.</div>
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I also had breakfast there, and found the Eggs Benedict with ham to be quite superb.</div>
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Hollandaise sauce was good, and the eggs poached to perfection. Probably poached sous vide. Comes with a nice side of fruits. </div>
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Upstairs the very small cafe, it sits perhaps 8 pax max downstairs, is the roaster and a small dining area.</div>
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Very nice espresso place. Worth a visit every time in Hong Kong. Centrally located just a few minutes walk from either Admiralty or Wanchai MTR station.</div>
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18 Grams Roastery Lab</div>
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10 Johnston Road, Wan Chai</div>
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Tel:<span class="Apple-tab-span" style="white-space: pre;"> </span>+852 2520 5100</div>
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Fax:<span class="Apple-tab-span" style="white-space: pre;"> </span>+852 2345 7367</div>
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Email:<span class="Apple-tab-span" style="white-space: pre;"> </span>info@18grams.com</div>
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Sunday-Thursday:<span class="Apple-tab-span" style="white-space: pre;"> </span>8:30 a.m. to 8:30 p.m.</div>
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Friday – Saturday:<span class="Apple-tab-span" style="white-space: pre;"> </span>8:30 a.m. to 8:30 p.m.</div>
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Day Before Public Holiday:<span class="Apple-tab-span" style="white-space: pre;"> </span>8:30 a.m. to 8:30 p.m.</div>
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<br />Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-51154883195984806622015-11-02T07:30:00.000+08:002015-11-02T07:30:00.578+08:00Old School Tim Sum: Lin Heung Tea House in Hong KongA visit to an old school tim sum (dimsum) place in Hong Kong is quite an unusual experience for the uninitiated. Service in the traditional Western or Japanese construct is almost non-existant, and what there is is efficient rather than polite. With a touch of tension all built in.<br />
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First when one arrives at the restaurant, in this case Lin Heung Tea House in Central Hong Kong.<br />
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One makes one's way into the restaurant...not as easy as it sounds, as it is likely to be very crowded. The restaurant seats 300 per sitting in about 50 tables. And it is often very crowded. The first task at hand is to find a table. The wait staff will not help you on this other than the cursory "there's a place there". Most of the waiters are old men, who are as grumpy and curt in their responses as can be.<br />
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Once one finds a table, and it is mandatory to share a table. Regulars already know this, as well as those who have read their guide books, and they will make way for one to sit...small gestures like a small shift of the chair to allow one to slide over. A nod of acknowledgement.<br />
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Once a table/seat is obtained, one needs to capture the attention of one of the waiters. The waiter will then take one's order for tea, and disappear. When he re-appears, he will hand over two cups (if one is alone) or the one cup one per pax, a basin for rinsing cutlery and a tally card. If one is solo, the larger of the two cups is used for tea making, and the smaller one for drinking. One steeps tea in the larger cup and pour it into to the smaller one to drink. If one's party is more than self, then a pot is served instead of the larger cup. The rinsing bowl is filled with hot water, and one is expected to rinse the cups, chopsticks and spoon in it to cleanse them.<br />
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The food is served on traditional food trolleys. The idea is for the trolleys to make its way around the tables and the diners choose when the trolley arrives. However, the place is usually so crowded that the trolley almost never makes its round. Diners rush to the trolleys as they exit the kitchen and wave the tally card to the trolley lady. She will take the card, puts her stamp on it and serve one the dish ordered.<br />
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And the food?<br />
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It is rather good. Portion size is quite large. The style of dim sum is more robust and basic rather than Michelin starred (like Tim Ho Wan). This is not fine cuisine. This is basic, hearty food. Well done. And quite delicious.<br />
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The experience of eating is part of the fun. It is rather hectic, but should be experienced at least once. For me, I try to get a chance every visit to Hong Kong.<br />
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Lin Heung Tea House<br />
60-164 Wellington Street<br />
corner of Aberdeen Street, in Central, Hong Kong.<br />
蓮香樓 | 蓮香居 | 蓮香老餅家<br />
http://www.linheung.com.hk/lin_heung_tea_house/..Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-6525282589133248192015-10-29T07:30:00.000+08:002015-10-29T08:33:11.188+08:00Tsui Wah Restaurant in Hong Kong: Airport branch<b>Must stop every time I leave Hong Kong, if I have time...the Tsui Wah Restaurant at Airport. Don't mistake this for the Tsui Wah Eatery in the Departures area, after clearing Immigration and Customs/Security. This is before you enter the Immigration. </b><br />
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After check in, swing upstairs and have the last doze of Hong Kong food before departure. Even if you have access to First Class lounges within, forgo it...eat here.</div>
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The last trip I was there, we (4 guys travelling together for the Watches & Wonders) ate and ate in the territory, and had a farewell meal here as well. </div>
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First all of us had the iced milk tea</div>
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First the statement: served in a bottle which is cooled by a bucket of ice. The message is that the tea is made just right, and dilution by melting ice will spoil the taste. Indeed, it was excellent. The tannin in the tea was apparent, but was assuaged by the richness of the milk. Nice balance. </div>
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I had the Prawns w/ Tossed Noodles</div>
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A noodle classic using bamboo noodle, like those in Hong Kong's wanton mee. The noodles tossed in oil with prawn roe and XO sauce. It is then mixed with succulent fried prawns on top. Superb. Some might find it a bit dry as the noodles had little sauce. But the combination of prawn roe (the little red dots) and the wonderful prawns were indeed mouth watering. </div>
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One of the famous dishes is the Fish Balls & Fish Cakes w/ Flat Rice Noodles in Fish Soup</div>
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Tsui Wah claims their fish balls are made daily with handpicked yellow eels and over 10 types of fresh fish. The noddles are flat rice noodles, which we call here in Singapore kway teow, were very soft and light. The fishball is very springy, fresh fish fragrance. Beautiful stock completes the picture. </div>
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The standard in HK CCT: roast goose</div>
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Not as good as those in my favourite Yat Lok, but still very good. The skin was crisp, and the goose meat was flavourful and a bit flaky...such that it is not tough, but yet not powdery...a kinda optimum state in between. Yat Lok somehow manages a more crispy skin and an even more flavourful meat. </div>
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And another standard, Fried Flat Noodles with Beef</div>
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Another standard in HK. The noodles were similar to the soupy fish ball noodles above, but sliced perhaps wider. So the same soft, tender texture is found. But instead of being blanched in stock, the noodles are wok fried. The wok hei created a wonderful smokey, burnt flavour and aroma. The beef was done just right, and very tender. Some might find this dish a bit greasy, but such is a plate of fried kway teow.</div>
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As I mentioned, this is a must stop place to eat before boarding. But make sure you have plenty of time to partake of this pleasure. Highly recommended.</div>
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Tsui Wah have many branches all over Hong Kong and many other countries. The main outlet in Wellington Street, just across from Yung Kee is another great branch, but not all the branches serve food which is equal in quality, even though Tsui Wah uses a central kitchen to ensure uniform quality.</div>
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Tsui Wah Restaurant</div>
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Hong Kong International Airport Branch</div>
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Shop 8T007, East Hall, Terminal 1, Hong Kong International Airport, Lantau.</div>
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Business Hours : 07:00-00:00</div>
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Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-6642377303592728722015-10-26T07:30:00.000+08:002015-10-26T07:30:01.306+08:00Capital Cafe: Hong Kong for truffle scrambled eggsOne of my favourite things to do in Hong Kong is to eat at a Cha Chan Teng. Especially for breakfast. Not all Cha Chan Tengs serve an equal breakfast. I don't know why their set is almost always a kind of ham macaroni with eggs and toast and coffee or tea, when most of the time, the macaroni is really not up to par. <a href="http://shiokhochiak.blogspot.sg/2014/10/australia-dairy-company-jordan-hong-kong.html">Australia Dairy Company</a> is one of the best for their scrambled eggs, but fails miserably for the macaroni.<br />
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This time round, as we were staying on the island, we decided not to cross the channel to Kowloon, and try out Capital, which is reputed to be a close rival in terms of taste of their scrambled eggs. Plus, they serve it with black truffles. Interesting.<br />
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The place was not difficult to find, a short walk from Wan Chai MTR.<br />
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No queues. And as we approached, the lady by the counter smiled at us, and ushered us to our seats. Hmm...no brusque waiters. No forced sharing...ok, we shared the table, but the two of us shared a table for 8 with another couple.<br />
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Could this civilized CCT rival Australia Dairy? We ordered a buttered toast, a scrambled eggs with truffle on toast, and iced milk tea.<br />
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The tea: HK$21 for cold HK Style milk tea. Nice, with a light tannin bite. Smooth mouth feel, and the aromatic tea cutting through the creaminess of the milk. Quite nice.<br />
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The buttered toast. HK$9. Nice too. The bread is nice and thick. And toasted lightly, buttered on one side. Fragrance of the butter was not overpowering, but pleasant, and the bread within was moist.<br />
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And what we came for:<br />
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The scrambled eggs were done perfectly. A thin light "membrane" and within the eggs were just cooked that it looked like it might ooze, but not quite. The fragrance was nice, and tasted very good. Rich, creamy, tasty. Compared to the Australia Dairy version, this one lacked the salty creaminess of canned soup (reportedly used by Australia Dairy). And was a bit milder.<br />
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And the truffles? Kind of disappointing, I think. I was kind of expecting slices of black truffle (ok, wishful thinking as the scrambled eggs with truffle on toast was only HK$42 (less than S$8), it was hard, slightly crisp grains, which lacked any depth of flavour or fragrance. I think the truffles were probably Chinese origin and possibly dried before being crushed. We asked the lady by the counter the origin of the truffles, she did not know.<br />
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But overall, I enjoyed the scrambled eggs on toast. And a positive alternative to Australia Dairy. Now to find the steamed milk that is done so well in Jordan...:-)<br />
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Highly recommended. <a href="https://en.wikipedia.org/wiki/Capital_Cafe_(Wah_Sing_Bing_Sutt)">Read the history of the cafe.</a> Its quite interesting too.<br />
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Capital Café 華星冰室<br />
Shop B1, G/F, Kwong Sang Hong Building, 6 Heard Street, Wan Chai, Hong Kong (10 min walk from Wan Chai MTR) Tel:+852 2666 7766<br />
灣仔克街6號廣生行大廈地下B1號舖<br />
Opening Hours: 7am – 11:00pmScenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0Kwong Sang Hong Building Block B-d, 6 Heard St, Wan Chai, Hong Kong22.2775609 114.1774629999999922.2771019 114.17683249999999 22.2780199 114.17809349999999tag:blogger.com,1999:blog-5279742954313354266.post-89442489597697917962015-10-23T07:30:00.000+08:002015-10-23T07:30:01.026+08:00Bistrot du Sommelier: revisit reviewI reviewed the Bistrot du Sommelier in 2012, <a href="http://shiokhochiak.blogspot.sg/2012/10/le-bistrot-du-sommelier.html">click here for that review</a>. I was impressed with the quality of the food then, and was rather keen when I received an invitation to try out their new Fall menu. <div>
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From the 2012 review, they have a new chef de cuisine, in the form of the young Brandon Foo. </div>
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We started with the famous <b>Duck Rillette</b>, 100gm ($10.80++)</div>
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As with my experience earlier, this is a winner. Rilette is a typical French style dish, like pâté, the meat is cubed or chopped, salted and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature. And the one at Bistrot du Sommelier is fantastic. Spread on a nice crusty bread, it is delicious enough to be a complete meal.</div>
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The bread, was of course up to par. Crusty, but deliciously soft within. Very good with the rilette and with the next dish: the Rabbit, Pork, Duck Foiegras Ballotine, 150gm ($18++)</div>
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Traditionally a ballotine is like a sausage, and usually with poultry. But these days all kinds of meat can be used. And in this dish, Chef Brandon used rabbit, pork and foie gras. The ballotine is rather firm, and was served with some greens and cold. It went well with the bread. Kin thought it to start to grow on her as she ate, while I preferred the rilette. </div>
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We had double salads...First a <b>warm salad</b>: Chataigne, Bettrave et Sabayon aux Cèpes ($19++). Chestnut mousseline, steamed beetroot and cèpes mushroom sabayon </div>
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Not quite what I was expecting. The sabayon dressing was warm and wonderful. The other components of the dish was excellent as well. Great way to serve up vegetables. And they used both red and white beetroot, which is rather unusual, I guess. The beetroots were cooked beautifully, enough to be tender, but not mushy. </div>
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The second was actually a <b>seafood salad</b>: Panaché de Fruits de Mer ($19++). Prawn’s ‘Babajuan’, confit trout, sautéed squid and Pourpier salad </div>
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The trout and squid were marvellous. The prawn was hidden in a crusty pastry, and I couldn't really taste the prawn. The salad was excellent, as was the dressing. Chef Brandon really knows his way around the flavours as they remained distinct but at the same time melded well with each other.</div>
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Then on to the mains. We started with the fabulous <b>Roast Chicken</b>: Poulet rôti, Cuisses en Vol-au-vent de Foie gras, jus Volaille aux Epices (Serves 2, $68++) Oven roasted French chicken, legs and foie gras in puff pastry, spiced chicken jus</div>
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Beautifully roasted. Half a chicken, we were told French origin, but was not sure if its the famous <a href="https://en.wikipedia.org/wiki/Bresse_chicken">poulet du Bresse</a>. It was magnificent. Below the chicken leg, and within the Vol-au-vent of puff pastry is a serving of rich, sinful, gorgeous duck foie gras. The dish was served with a side of whipped potato, which I felt was a bit too creamy, but Kin enjoyed. The whipped potato was very finely done, with no lumps, or bits of potato. </div>
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A closeup of the meats...the breast meatwas moist, tender and flavourful. The leg had a heavier flavour, but still very tasty. And the skin was springy, yet had a crispness that tasted absolutely sublime. </div>
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And we also had the<b> pork chops</b>: Côtelette de Porc Canadienne rôtie, Pomme Vigneronne ($38++). Oven roasted Canadian pork chop served with potato Vigneronne </div>
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Very Provence style. Basic, earthy. And most wonderfully delicious. The pork was cooked to perfection. And perfection is not used carelessly. The cooking was superb.</div>
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The pork was wonderfully pink and moist within. And a crust had begun to form on the outside. The chef must have seared the pork chop to create the beautiful, Maillard-ed crust, then finished it off in the oven at just the right temperature for just the right amount of time. Even as I write, I can almost smell the wonderful aroma of the pork. The accompanying potato gratin was also excellent. My favourite dish for the evening.</div>
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And then we waited a while for the dessert. Soufflé à la Noisette, for 2 ($25++). Hazelnut soufflé and dark chocolate ice-cream</div>
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When it arrived, it looked like a soufflé should. The eggs had risen to a magnificent overflow to the bowl, with a membrane like topping sprinkled with castor sugar. As the waiter placed it on our table, it wobbled...like a proper soufflé should. My standards of reference are rather high...<a href="http://shiokhochiak.blogspot.sg/2013/02/gastronomy-in-paris-revisit-chez.html">Chez Dumonet</a> in Paris. OK, this is not near the levels of Dumonet. But was very close. I found it slightly too sweet...yes, I know desserts should be sweet, but this for me was a tad over. But I was bowled over with the crispy whole hazelnuts within. And the beautiful chocolate ice cream served at the side. So, overall, for me, this was a winner.</div>
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We also had some French wine to go along with dinner. The house Bourgogne Rouge: Bachelet Monno 2012 ($88++ per bottle) was rather nice. Chosen by the sommelier as a house wine, it had plenty of pulpy, citrus fruit over a base which is bright, chalky minerality, and then refreshingly pithy, zesty notes on the finish. </div>
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The Bistrot also offers a TGV Menu for lunch...fast, quick like the French high speed rail for busy folks. Three course prix fixe menu for only S$35++. </div>
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We enjoyed this visit to the Bistrot du Sommelier as I did the last time I was there, and made a mental note that 3 years is too long for a revisit, and will return soon. The cuisine is hearty, the cooking excellent, and the ambience was very nice. </div>
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Le Bistrot du Sommelier</div>
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53 Armenian St, Singapore 179940</div>
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www.lebistrotdusommelier.com</div>
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Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-10499194086178190392015-10-17T12:10:00.001+08:002015-10-19T15:16:04.023+08:00Spora Cucina: Sardinian food just next to Orchard RoadThe restaurant exterior reminds me of Las Vegas, bright lights, neon...Inside, it is reminiscent of the set from a Mafia movie. And the food, is authentic Sardinian, simple, pure, robust tastes.<br />
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The interior, I must say is very beautiful. Like a dark, high end club/restaurant as might be favoured by celluloid Mafia.<br />
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We began with a salad, as is usual, perhaps for an Italian place: Polpo Alla Carlofortina ($20++)<br />
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Slow-cooked fresh octopus with celery, olives, pine nuts, basil and house made dressing. Of course, the greens are fresh, as are the tomatoes. The olives added a nice bite, while the dressing goes magnificently well. The octopus is cooked till very tender, and is mild flavoured.<br />
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The next dish was a rather interesting one. Biscotto di Pecorino ($22++).<br />
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What looked like a roti prata, with honey. Sopra calls this the Pecorino cheese stuffed in pane carosau and drizzled with honey. The cheese is very mild, reminds me a little of mozzarella, a similar texture and consistency, and the stretchy, springy mouthfeel. I cannot decide if the honey is a good complement. Perhaps I might leave out the honey as it makes it a bit too coy and sweet.<br />
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We also had a pizza, of course, this is an Italian restaurant afterall:<br />
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I must say this is superb. the Pizza Sopra ($28++ for 9"), with tomato sauce. Mozzarella. Parma ham. Fresh tomato. Arugula. Parmesan. Everything went well with each other. The pizza bread was excellent...crusty on the outside, with smokey burnt bits, and very soft and fluffy within. The ham was a standout for me. Enjoyed this very much, and will be a recommended dish for me.</div>
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We also had pasta, again a natural for an Italian, but this with a slight twist</div>
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Malloreddus alla Campidanese ($25++). Its a traditional Sardinian semolina pasta with rosemary pork sauce. The pasta is dry gnocci, Sardinian style done with semolina. It was firm to the bite, and there was just enough sauce to coat each bit of pasta and not more. One of my pet peeves on pasta in Singapore is that our kiasu culture demands that we have a lot of sauce...that it drowns the pasta. Frequently after eating the pasta, a pool of gravy remains. This is NEVER done in Italy. Where the sauce is to accompany the pasta, just enough to coat each strand/bit of pasta, and no more. This was the case in this Sopra pasta. Bravo! Tastewise, the sauce is rather special. Sinews of pork bathed in a tomato sauce is abundant and coats the gnocci. Very nice. Also recommended.</div>
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And then the star of the evening: suckling pig:</div>
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Porcheddu Sardo ($48++). Traditional Sardinian suckling pig (400grams) with Mediterranean herbs and roasted potato. Truly superb. Single portion sized servings, instead of requiring one to order an entire suckling pig. The two pieces we got was superb. Rib side, it was a really small pig. As can be seen from the picture, the crackling is to die for. Light, crispy, and mild tasting (no heavy porcine flavours here.) If one strains one's taste buds, perhaps a touch of milk can be detected, as the little pig who went to piggie heaven for this morsel had only been fed with its mother's milk. </div>
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The tiniest sliver of fat lies beneath the crackling, and the meat within was tender and juicy. Goes really nice with the roasted potato, and the bed which is a kind of bread crackling. Very nice, and highly recommended.</div>
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The desserts then. Tiramisu ($10++). Layers of coffee soaked sponge and mascarpone sabayon.</div>
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Nicely done, but nothing exceptional to write Mom about. </div>
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And the Cannoli ($10++). Traditional pastry filled with Ricotta, Chocolate and Candied Orange.</div>
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I liked this quite a lot. The cannoli was hard and crispy. Dry texture, but goes marvelous with the soft, creamy insides. Really nice end to a good meal. </div>
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A wide selection of wines and Italian beer is also availble. I had the typical Peroni Nastro Azzurro ($12++) which was nice to complement the dishes.</div>
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In conclusion, a very nice place. They do have a private room which can seat 30, if memory serves me right. And the main dining hall which is very beautiful. They also have outdoor seating where smoking is allowed, and a nice bar area. Traditional Sardinian cuisine, with earthy, simple and robust flavours. The suckling pig is a true standout as is the cannoli dessert. Highly recommended.</div>
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p.s. This was an invited tasting. Thanks to Food News for the invitation.</div>
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<i>Sopra Cucina & Bar | Italian Restaurant </i></div>
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<i>10 Claymore Road #01-02, 229540</i></div>
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<i>6737 3253</i></div>
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<br />Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-44672403978524307882015-10-13T14:20:00.001+08:002015-10-13T14:20:21.008+08:00Roast Paradise at Old Airport Road <b>Charsiew. The stuff of some of our culinary dreams. Most charsiew shops also sell other roast meats, most typically roast pork, roast duck and sometimes roast chicken. But this new little store tucked in Old Airport Road Food Centre is special. It only roasts charsiew. Only charsiew. With rice, with noodles, or on its own. One must really admire the dedication to fully specialize.</b><br />
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The shop is rather new, and the hawkers are young, fresh, and educated. They have a Facebook page with frequent updates and they answer FB comments promptly. They exude passion for their cooking, and the specialization to only offer char siew is admirable. Interestingly the signboard says "since 1970". Possibly inherited the business? I will ask them the next time what's up with that. Surely the chaps who man the shop are too young to be even born in 1970.<br />
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The charsiew they offer is the KL style variety...black, sweet, caramalized, crisp burnt edges. The meat is marinaded and roasted in-situ. The stall is supposed to be open from 10:30 to 4pm. But frequently it is sold out by 1pm, most days even earlier. Perhaps they need to do their roast planning better, so as to maximize the availability. I arrived at 11am, a good time. No queue, and the meat still warm from the rest after roasting.<br />
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The charsiew is reminiscent of the <a href="http://shiokhochiak.blogspot.sg/2011/03/oversea-restaurant-in-singapore-perfect.html">Oversea</a> one which I waxed lyrical over, but has since disappeared from Singapore. It is fat-ish, but not too fat. Just the right amount of fat for a full flavour. The meat is very tender, and excellent mouth feel.<br />
And it is crisp on the edges, slightly burnt at the ends. Superb. The umami is wonderful. Served with garlic flavoured rice. This was the upsized $4.50 portion. A regular portion is only $3.50. They also offer a premium charsiew which I did not try. I was told it is made from fatter pork, and more flavour.<br />
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The charsiew is probably the best I have tasted for a long time. And will be my new reference standard. Highly recommended.<br />
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Roast Paradise<br />
01-122 Old Airport Road Food Centre<br />
<br />Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-60211642332824298262015-09-24T11:42:00.000+08:002015-09-24T11:42:04.103+08:00Halia at Botanic Gardens<b>Here are the highlights of a meal we had recently in Halia. The restaurant has been around since 2001, and have been a favourite for many. They recently had their premises renovated, and the new restaurant is as beautiful as the former. Now even more so with the garden inside feel. But how is the food?</b><div>
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We started with a fabulous lemongrass & ginger tiger prawn salad ($19++)</div>
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Fresh mango & tomato salsa, glass noodle & ginger flower dressing. The prawns were large, succulent and very tasty. The most intriguing about this this is the chef's salad dressing. Superb. Just the right balance of all the tastes. And the glass noodles went well with the dish by soaking up the dressing...Very nice.</div>
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The next appetizer was the Chilli crab dip ($15++) with crisp baguette</div>
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I found this dish brilliant. The chilli crab could have a little more spice kick, but overall it was excellent. Chunks of crab in a piquant sauce. On crisp baguette. Nice. Kin did not fully agree, feeling that the crab could be more substantial. But I was happy. For me, a nice dish.</div>
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The for me, the other appetizer, the lime & ginger yellowfin tuna kinilaw was less successful. Kinilaw is a Filipino dish. </div>
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On to the mains...my favourite for the evening was the paperbag oven-baked halibut fillet ($40++)</div>
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The fresh halibut was baked in a paper bag with mirin sake, ginger broth. And served with sesame Japanese rice, wakame & truffle mayonnaise on the side. The fish was superb. Smooth, creamy, very fresh. Beautifully cooked. The sauce was also sublime. The brilliant mix of miron sake with the ginger broth was magnificent. Loved this dish. Goes well with the rice. </div>
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The next main we had was the Wild Alaskan black cod (140gm. $56++)</div>
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With ginger flower sambal, Chinese long beans & pickled ginger jus. We found this dish to be b bit bland. The fish was cooked nicely enough...nice moist flesh, crisp skin. But the long beans were undercooked resulting in a greenish flavour. </div>
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And the Spice Islands marinated lamb loin ($44++) was also a bit ordinary.</div>
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Perhaps ordinary is too harsh. The baby back ribs are excellent. The meat just fell off the bones at the prodding of a fork. Very tender. The meat was a tad too lean, lacking in the fats that usually make up flavour. And the seasoning a bit pedestrian...it is a nicely concocted barbeque sauce, but no wow factor. It was served with a curried wild rice, charred chilli, pickled ginger & coconut on the side. The rice was hard, but I liked the curry sauce. We note though that we thought this dish to be not extraordinary, the other tasting party thought it was her favourite for the evening. </div>
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Then on to desserts. I only hilight two...first a very unusual ohr nee.</div>
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Doesn't look like one, nor actuallly taste like one either. The "Orh Nee" ($12++) is made from frozen home-made yam parfait, pumpkin puree, candied gingko nuts & lotus seeds. I guess the traditional ohr nee is made by pulverizing yam and cooked over a slow heat with pork lard. This was frozen, a first assault of the unfamiliar. And then the pumpkin puree and candied nuts were untraditional. But it did taste very good. More like yam/tofu ice cream with dressings of pumpkin, ginko nuts and lotus seeds. I really liked it, despite, or because, it does not taste of the traditional hot ohr nee. Nice one chef!</div>
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And the Die Die Must Have Chocolate ($12++)</div>
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A must have for chocoholics. The chocolate raspberry gnache, cacao nibs tuile, chocolate go fabulously with the marshmallow, raspberry sorbet, raspberry sauce, crispy raspberry and chocolate. Nice sweet end. </div>
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Overall the restaurant had a wonderful ambience. Service was excellent, wait staff being very knowledgable and easy to catch. Food is excellent, mostly. I really loved the king prawn salad, the chilli crab dip, and the halibut. But others present in the tasting loved the cod and the pork ribs. The desserts got all round approval. </div>
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Halia Restaurant</div>
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1 Cluny Road, Singapore Botanic Gardens, Singapore 259569</div>
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Access by taxi at Tyersall Avenue, near the Ginger Garden. URA Coupon parking on Tyersall Avenue. Free to park on the coach lots after 6 pm.</div>
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Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-73133791147654986892015-07-17T07:30:00.000+08:002015-07-17T07:30:00.970+08:00Bread Street Kitchen at MBSCertainly Gordon Ramsay is a controversial figure. His on-screen persona on various TV shows shows a dynamic personality oft given to explosive outbursts, but also one who is totally passionate about cooking and the restaurant business. When he opened his Bread Street Kitchen in Singapore, it made waves...like most celebrity chefs tend to do in our small island.<br />
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So the big question is, is it worth the hype? Prior to going, I spoke to some friends who have been there, and read some of the reports on the blogosphere. Mixed reviews, mostly. We called up to make a reservation for a weekday lunch two days before, and were told they had to put us on the waitlist. Hmm. Are they that popular? The morning of our lunch, they called and said they can sit us at our requested time.<br />
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When we arrived, the restaurant was not empty, but not full either. Next to us, 3 tables were empty throughout our lunch. So much for a wait list. The decor was rather impressive. The restaurant is spread over two levels, with a rather long flight of stairs connecting them. We sat at the upper level.<br />
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Three of us shared two starters and two desserts, and we each had our own main course. For starters, we had the seared scallops<br />
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Nothing really special. The scallops were rather ordinary. The searing was done well, and the carrot puree sauce it sat on was nice. As was the touch of bacon bits, apple and celery cress. </div>
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Next, was the patted salt beef brisket in grain mustard, piccalilli and caraway crackers</div>
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The brisket was pulled, and mixed with a sauce which is mildly spiced with grain mustard. The crackers was reminiscent of curry - the caraway (a kind of cumin) showing itself. One of my lunch companions rather liked this dish, while I and the other remained neutral.</div>
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For my mains, I had the slow roasted Dingley Dell pork belly</div>
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I have read a few positive reviews on this dish. The cracking was very nicely done. The pork itself was only slightly fat, with a thin sliver of fat under the very crisp skin. The meat was nicely done. But at $28 a serving, it struck me that it was rather expensive. I preferred the version offered by Keith Crackling Roast at Pasarbella, where for the same money, the serving would be a bit larger. But would not have the accompanying spiced apple puree. </div>
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My lunch companions had the Dingley Dell pork chop and the risotto with girolle mushroom, peas, green asparagus and aged parmesan.</div>
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The pork chop looked like a princly cut. 10 oz, and on the bone. It was grilled beautifully, and done almost nicely medium...slightly pink on the inside, and moist and tender. </div>
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The risotto was a bit of an interesting dish</div>
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Looking rather small, and plain, it was in fact rather delicious. The rice was nicely al dente, and creamy sauce smothered it well. The vegetables were very nice, adding great flavours. The peas, asparagus were particularly fragrant and came out well. The cheese was very light, perhaps a bit mellow as it was aged. Nice dish.</div>
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For desserts, chocolate fondant with salted caramel and mint chocolate chip ice cream</div>
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For me the star of the lunch. The molten chocolate lava flowed easily, was nice, thick, and not very sweet counterpointed with a rich, slightly bitter after taste. Went very well with the salted caramel and the ice cream.</div>
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The banana sticky toffee pudding came with muscovado caramel and clotted cream. We found it to be a bit too sweet, but the flavours were excellent. </div>
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We found the service to be attentive and very good, despite many reports that it was rather spotty and can be a bit snooty. Our waiter was all smiles, and ready with recommendations, and was happy to pour us glsses of plain water.</div>
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Overall, a rather nice lunch. But given the hype of Gordon Ramsay, I must say I am underwhelmed. The dishes were rather safe, and not innovative...though it must be noted that it was not Gordon's aim to be innovative in Bread Street Kitchen, but rather to serve the staples. And this they did well. I feel the prices are a tad pricey, though no doubt due to the high rental Marina Bay Sands area.</div>
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<br />Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-50678582795505711592015-06-17T07:30:00.000+08:002015-06-17T07:30:02.280+08:00Sunday Brunch at Una, One RochesterSpanish Restaurants are not so common in Singapore. I remember those lazy days in Valencia one beautiful winter decades ago, where we enjoyed the food, wondered about restaurants which were not yet open for dinner at 8pm (they open at 10pm). Great atmosphere, though it was mid winter (nearly Christmas), evening temperatures never fell below 18C, and the atmosphere always had a celebratory feel. Great days. And so it is food. Food that reminds us of wonderful experiences are almost always received with glee and registered as delicious. Its the memory which it triggers what make it special.<br />
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So it is with the food at Una. It brought me back to those days in Valencia. Una is a Spanish beautiful restaurant at a really nice address - One Rochester. The setting was exceptional.<br />
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We decided to sit outdoors on that Sunday as it had rained the evening before and was a very cool morning. A three piece jazz band playing in the far end of the photograph provided a very nice ambience. But to the food. </div>
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We began with tapas...what else, in a Spanish restaurant. But as it was a buffet, and we had to last the entire meal, we were selective. First up, the Fried Crispy Squid with Black Aioli.</div>
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Superbly light, un-greasy. The batter is very light, almost tempura like. Very crispy. And the calamari within was nice and juicy. Superb. We also had the crab and asparagus croquette:</div>
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Shown above the crab croquette. The size approximately in between a golf ball and a tennis ball, the croquette had a beautiful crispy exterior which gave way to a smooth, creamy, rich and luxurious inside. The crab meat was sweet, and the entire dish well balanced.</div>
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Then the Alaskan crab feet</div>
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Just look at it. Wonderfully fresh, lightly cooked...probably steamed or boiled to keep the texture and light taste of the crab meat. Chunky, meaty, nicely fresh, great umami. Delicious. Need I say more?</div>
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We also order the Una Signature Eggs Benedict</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigkEHPfqn8p9H4qLbVignxanjJhwb0IpW32KP6Lhyw90HSt_jet7KWFoyUjcuJVXLs8ZmJAMba1P68a5h9TzET0g5VMnTWL3gALaauJAo6t4CEFiSQfwGQm3qe54-3MNZOsZ9zPjniudY/s1600/eggs-benedict.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigkEHPfqn8p9H4qLbVignxanjJhwb0IpW32KP6Lhyw90HSt_jet7KWFoyUjcuJVXLs8ZmJAMba1P68a5h9TzET0g5VMnTWL3gALaauJAo6t4CEFiSQfwGQm3qe54-3MNZOsZ9zPjniudY/s1600/eggs-benedict.jpg" /></a></div>
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This is quite special. Served on a flat bread...a bit like our roti prata, is the gloriously cooked egg. Done just right. A light prodding of the fork will yield the flowing yolk from the egg. Wonderful. Served with chunks of wonderfully aromatic smoked makerel and bonito flakes with a dash of paprika. Very nice. </div>
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We then moved to the mains. We were picky. Though they had pork, chicken and quail, we stayed only with pork. Here is the grill master.</div>
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This man has wonderful control of his grill. Everything we ordered came out perfect. A master. <i>Chapeau Chef!</i></div>
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First the Pinchos Muronos</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlT4a4VAWY-2J2z-NzH0zBMAF_AaksRs_dwdKb0IHVTEtIaxfuysxDWBjPrlEeG_CUXx1EVGw48ZbJ33WyQ-Qaatzg9wna5buPILHfAQx9dQEhw68H4HCV_cvxDMGp70kdirpkYBwZtKo/s1600/pinchos-muranos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlT4a4VAWY-2J2z-NzH0zBMAF_AaksRs_dwdKb0IHVTEtIaxfuysxDWBjPrlEeG_CUXx1EVGw48ZbJ33WyQ-Qaatzg9wna5buPILHfAQx9dQEhw68H4HCV_cvxDMGp70kdirpkYBwZtKo/s1600/pinchos-muranos.jpg" /></a></div>
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Pork loin, grilled to perfection. The cut we had was a bit lean, but it was still beautifully done. A touch of smoke from the charcoal grill, insides nicely medium. Pink. Tasty, and very good. A neighbouring table had a cut which was a bit fatter, and I guess, that is even nicer!</div>
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But the highlight for me is the Pluma Iberica</div>
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This is magnificent. If it were the only thing I ate, it would be worth the price of entry. Beaufifully smoky flavour, Magnificently grilled to medium rare. The meat was delightfully tender. Very tasty. In fact the flavour of the meat was much more akin to a good cut of beef than pork. Really magnificent. The pluma is the loin of the Iberica pig, which is specially bred for maximum flavour and great texture. And the result is really superbly enjoyable.</div>
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Highly recommended this buffet brunch. At S$88++ it may seem a bit on the pricey side, but with great food like this, and excellent ingredients (I think the 2 slices of pluma Iberico I ate is worth the $88) it is well worth it. Add S$44++ for free flow of alcoholic drinks. Naturally the menu selection is much larger, but I only hilighted the items which impressed me most.</div>
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<br />Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-83603739945486979102015-04-09T07:30:00.000+08:002015-04-09T07:30:01.044+08:0058 Minced Meat Noodles in Bedok SouthEvery now and again I come across a dish which rewrites my impressions of what it used to be. Mee Pok Tar, or Bak Chor Mee and its variants are a unique dish to Singapore. And indeed there are many variants. I enjoy them all, from the Jalan Tua Kong styled ones, to the traditional Teochew styled ones and the Tai Hwa variants. But the subject of today's review, 58 Minced Meat Noodles, changes the game altogether.<br />
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I realise this is not a new stall, but only one which I discovered personally recently. I have gone back to taste the dish several times, and each time, consistently it is superb.<br />
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Everything is right about this bowl of noodles...safe the long-ish waiting time. </div>
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First the stock is superb, a bit thick, almost a light gelatin texture, very similar to the soup of a great ramen. And liberally sprinkled with the gorgrous minced meat with delicious pork lard crisps and dried flounder. The soup is power packed with umami, and extremely satisfying to drink up. I crave this every once a while, but its a 20km ride or drive to get to Bedok South from where I live. Cest la vie.</div>
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Next the noodles are done just right. In Italian terms, it would be just a little soft of el dente. But this is not an Italian dish, and just soft of el dente is just right. Brilliant springy noodles. </div>
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The wanton is a work of art on its own. The large portion, only $3 (and they call Singapore the most expensive city in the world), comes with 4 wantons. Each with a tender, soft skin, wrapping a precious cargo of minced meat, and dried flounder. Each bite delivers a jolt of umami, and intense taste which triggers off all the pleasure centers in the brain. Superb. </div>
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Maybe its just the way I am wired, but this is hands down the best bak chor mee (literally minced meat noodle) I have eaten...not the most elegant, certainly, nor the with the best ingredients, but most satisfying. Bar none. </div>
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58 Minced Meat Noodles<br />
#01-151, 58 New Upper Changi Road<br />
<br />Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-22475095032403278002015-04-06T07:30:00.000+08:002015-04-06T07:30:00.542+08:00Chia Keng Kway Teow Mee at Ang Mo Kio<div class="separator" style="clear: both; text-align: center;">
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I have blogged about the ubiquitious bak chor mee, and mee pok tar and other variants for a while. While I remain quite "addicted" to Tai Hwa Pork Noodle, and Lorong Tua Kong Bak Chor Mee, I recently re-discovered Chia Keng.<br />
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The stall is called Kway Teow Mee...but I truly love their mee pok tar.<br />
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The above is the $5 version. Ladden with two large, fresh prawns, two hand made fishballs, a few slices of fish cakes, slices of mushroom and lean pork, and two slices of abalone. The noodles were cooked perfectly, al dente, and the sauce was absolutely wonderful. Packing full of umami, flavourful, and the chilli. The chilli is a killer. Not that it is powerful with heat, but powerful with flavour. Almost like some of the XO sauce made by famous chefs...I can taste generous dried prawns simmered in a concoction with fish sauce, oyster sauce, a touch of scallops, a bit of ground deep fried flounder. Superb. </div>
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The prawns were fresh, crunchy type, and very sweet with a wonderful aroma of the sea. And the fishballs and fishcake are handmade each day, and totally satisfying. The two slices of abalone were sweet and very tender, and testament to high quality.</div>
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The accompanying soup was totally satisfying as well. Very nice flavours. Very well balanced.</div>
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They serve a budget $3.50 version without the goodies, and $7-$15 versions with whole abalones. Might be tempted to try next time if I am not again drawn to the reasonably priced $5 version above.</div>
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Definitely highly recommended.</div>
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<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18.2000007629395px;">Chia Keng Kway Teow Mee</span></div>
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<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18.2000007629395px;">Blk 453A Ang Mo Kio Ave 10, </span></div>
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<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18.2000007629395px;">#01-11 Chong Boon Food Centre </span></div>
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<span style="background-color: white; color: #545454; font-family: arial, sans-serif; font-size: x-small; line-height: 18.2000007629395px;">Singapore 561453</span></div>
<br />Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-29083118182073179662015-04-03T20:40:00.001+08:002015-04-03T20:40:49.652+08:00Soi 19 Thai Wanton Mee at Ang Mo KioAs many readers following this blog know, I do have a soft spot for wanton mee. Especially the KL style ones with black sauce, no tomato or chilli sauce, thick, springy eggy noodles and laden with lard crisps, and succulent wantons. But although I have a soft spot for those, I do love all kinds of wanton mee. The wiry, aromatic little bowls served in Hong Kong are special. As are the traditional Singapore styled ones with chilli sauce like those made by Dajie and Eng's.<br />
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But when in Bangkok, the curious Thai style is popular, and even though this stall has been around for a while in Ang Mo Kio, I just recently came across some blogs buzzing about it. So I went to try it for myself.<br />
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I ordered the cheapest bowl, and it was quite impressive in serving size and the amount of ingredients. The chilli and lard crisps I added on my own. They also offer granulated cane sugar, like they do in Thailand, but I am not one for a sweet noodle, so I declined.<br />
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Laden with a deep fried wanton, charsiew and lots of greens. The noodles itself was nice, and springy...cooked el dente. And was served with no sauce...ok, perhaps a touch of pork lard sufficient to coat the noodle strands to impart some flavour. But mixed with the dried chilli flakes and lard crisps, it did pack a powerful flavour. Very nice. The deep fried wanton was very flavourful, and crisp to the palate. As were the greens, they were also cooked well, and was fresh.</div>
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The serving came with a bowl of very nicely rich stock soup with two wantons. Beautiful soup, umami rich, and the wantons were reasonably sized with very soft skin and within minced pork with perhaps a hint of prawns. Lovely.</div>
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I was told that on peak hours, the queue could be up to an hour long. I was there about 11am and there was no queue. The small portion I ordered was $3.50, and for $4, more noodles can be had. And for $5 more ingredients. I will be back to try the $5 version soon.</div>
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Highly recommended. </div>
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<strong style="font-family: ArvoRegular; font-size: 16px; line-height: 22px; margin: 0px; outline: none; padding: 0px; text-align: center;"><span style="margin: 0px; outline: none; padding: 0px;">Soi 19 Thai Wanton Mee (十九街雲吞麵)</span></strong><br style="font-family: ArvoRegular; font-size: 16px; line-height: 22px; margin: 0px; outline: none; padding: 0px; text-align: center;" /><span style="font-family: ArvoRegular; font-size: 16px; line-height: 22px; margin: 0px; outline: none; padding: 0px; text-align: center;">Address: Blk 151, Ang Mo Kio Ave 5, Coffee Shop</span><br style="font-family: ArvoRegular; font-size: 16px; line-height: 22px; margin: 0px; outline: none; padding: 0px; text-align: center;" /><span style="font-family: ArvoRegular; font-size: 16px; line-height: 22px; margin: 0px; outline: none; padding: 0px; text-align: center;">Opening Hours: 7.30am to 3pm</span></div>
<br />Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-84928462543764775932015-02-23T07:30:00.000+08:002015-02-23T07:30:00.919+08:00Fabbrica at Bussorah Street<b>Its not often I feature pizza, but I recently went for a tasting at this interesting place in the Arab Street area, and I felt I needed to write about.</b><br />
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The restaurant is tucked in the middle of an area somewhat specializing in Middle Eastern cuisine...Lebanese, Arabian, Malay, et al. But this brilliant place, which serves a wonderful selection of craft beer is rather interesting. The chef is Matteo Boifava, with over 18 years in the kitchens of many restaurants in the world, including Heston Blumenthal's 3 Michelin starred The Fat Duck.<br />
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<span style="color: #222222; font-family: arial, sans-serif;"><span style="background-color: white; font-size: 12.8000001907349px;">We started on the table with a soup. The Tortellini in Bordo</span></span><br />
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The soup was a revelation. The tortellini was made with a mix of pork and beef, and was delectable. The skin of the tortellini was thin, light, and the meaty filling was very nice. The broth, which is made from house made chicken stock is magnificent. Very nice, shiok.</div>
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Next, the Primi Piatti of fregola with seafood, bottarga and zucchini. </div>
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Fregola is not a common pasta in Singapore. It is a kind of cous cous, made from semolina dough rolled in small balls and toasted. Quite typical in Sardinia, I was told. The texture was nice and el dente, firm to the bite, with some springiness. The seafood broth was rather strong and nice. With prawns, squid, scallops. </div>
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Next the pizzas...these were cooked in a wood fired oven, and made Sardinia style, with a thick, soft dough, which rose to be rather fluffy and crisp on the outside. </div>
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The house pizza: Pizza Fabbrica is a vegetarian option which features pumpkin cream, fior de latte, broccoli, and sun dried tomatoes</div>
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The taste was very good. The pizza dough was nice, fluffy but with a consistency which is rather springy. The pumpkin cream was magnificent. And provided with excellent counterpoint by the tart sweetness of the sun dried tomatoes and smooth, cream. Very good. Two thumbs up for this pizza.</div>
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But the other two pizzas we tasted was not to be shamed. The Pancetta fungi caprino e scalogno was next</div>
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Same dough, so same excellence. The toppings were the fior de latte, and a rather magnificent pancetta. Savoury, and beautiful flavours which blend well with the mushroom, scallions and oh, so wonderful goat cheese. Another winning dish.</div>
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And finally black truffles on a pizza...somebody's gotta do it</div>
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And am I glad I found it here. The delicate and yet unmistakable flavour of black truffle wafted through the restaurant as this was being served. Again, same pizza base, magnificent as with the others, with fior de latte, porcinni mushrooms, scamorza cheese and freshly shaved truffle. Very good.</div>
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For desserts, a special dish. Instead of a traditional tiramisu, Fabbrica presented us with the Birramisu...</div>
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Made from Hitachino Nest Espresso Stout instead of coffee, the dessert was interesting. The stout was brewed using espresso beans so the flavours carried through as rather robust notes I must add. And the entire concoction was masterfully made, such that it was sweet but not too sweet, and very pleasant. </div>
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Rather interesting...first time I have come across stout brewed from coffee beans.</div>
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Overall, a wonderful place to dine in. With great food, and a variety of craft beers to accompany. Recommended.</div>
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Pizza Fabbrica</div>
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69/70 Bussorah Street</div>
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S 199482</div>
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tel: 62910434</div>
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<span style="color: #222222; font-family: arial, sans-serif;"><span style="background-color: white; font-size: 12.8000001907349px;"><br /></span></span>Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-2085727431261554482015-02-02T07:30:00.000+08:002015-02-05T14:54:51.395+08:00Onya Sayang: Peranakan food in Paya LebarI have written about <a href="http://shiokhochiak.blogspot.sg/2013/09/friends-favourites-dulu-kala-at-beauty.html">Dulu Kala</a>, a Peranakan restaurant started by the grandmother and parents of Zan Ho. And since then, Zan has become a chef of his own reckoning, and opened updated versions of Dulu Kala, which he calls O'nya Sayang.<br />
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I was invited for a tasting at their newest outlet in Paya Lebar Square.</div>
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We started off with the interesting dish, totally tradition based, but updated. The Ayam Buah Keluak Fried Rice</div>
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Interesting take. Stir fried rice, seen in the background with keluak filling, onions and chillis. Very fragrant fried rice.And a bowl of chicken with buah keluak. The rempah (spices) are made from scratch, and like most peranakan recipes are from secrets only known to family. </div>
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Next up, we had a kind of seafood with rice, topped with a fried egg</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizib-Fx3e08ojAOodYlwBSVjUyHM5acf5moRmuxTSafAAsFQVqonsFWQuRt-a5wJxeyf6VbPBBSjTwqfHQLDmdwgUXWdNN2JJtbeQnvk5OiC0M2wK1pphgdriO4vKvVJVEtDvEEw3c0l4/s1600/prawn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizib-Fx3e08ojAOodYlwBSVjUyHM5acf5moRmuxTSafAAsFQVqonsFWQuRt-a5wJxeyf6VbPBBSjTwqfHQLDmdwgUXWdNN2JJtbeQnvk5OiC0M2wK1pphgdriO4vKvVJVEtDvEEw3c0l4/s1600/prawn.jpg" /></a></div>
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I found the gravy, made from house made spices to be very nice, the dish was let down by slightly less than fresh fish and prawns which, though were sweet and rather tasty, was a bit mushy within the shell. </div>
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Another innovative dish is their lorbak noodles</div>
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In our family, we would have called the braised pork Tauyu Bak, though Lor Bak is still a descriptive name. The pork belly is braised in a black sauce with house spices till tender. A boiled egg is added to the braise and absorbs the braising liquid, and the dish is poured over the noodles. Interesting, and perhaps totally untraditional. But I found it to be very savoury and nice. Good touch!</div>
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Bakwan Kepeting (pork balls in a soup with bamboo shoots) is a typical Peranakan dish</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWLFjfyDAo9rYx-CzRHxbFytJ2aOKgRwEdB31jzw1T6Id4-69bXRcGYyjrWd9bwkKTKfphyphenhyphenerwofz0ImFiHJsFAh0-7bTo0kKnoqTonX2FFjO6LRZID2zx69N_qK9eLOo2u09jXd7gCE/s1600/bakwan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWLFjfyDAo9rYx-CzRHxbFytJ2aOKgRwEdB31jzw1T6Id4-69bXRcGYyjrWd9bwkKTKfphyphenhyphenerwofz0ImFiHJsFAh0-7bTo0kKnoqTonX2FFjO6LRZID2zx69N_qK9eLOo2u09jXd7gCE/s1600/bakwan.jpg" /></a></div>
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In this instance, the interpretation is truly traditional, and wonderfully so. The bakwan was superb. The texture - bouncy, springy, crunchy to the bite but still tender and juicy. The soup was nourishing, and very nice.</div>
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I have mixed feelings with Babi Pongteh, another classical Peranakan Dish</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9LQRCY7g_AA0PV1Ho9Z2FfYTeOkh2nG4M1bMQnGCQdYOTThRmDp6arlq5EWyAvWhyphenhyphenmdsapyoLkuw72z2lpkrSGSif-GbSoABTvDbVvRF-tafzKCyVVGhq8fnH-n36RTlUGuTMGIkJ8v0/s1600/babipongteh.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9LQRCY7g_AA0PV1Ho9Z2FfYTeOkh2nG4M1bMQnGCQdYOTThRmDp6arlq5EWyAvWhyphenhyphenmdsapyoLkuw72z2lpkrSGSif-GbSoABTvDbVvRF-tafzKCyVVGhq8fnH-n36RTlUGuTMGIkJ8v0/s1600/babipongteh.jpg" /></a></div>
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The pork was very tender, the spices quite interesting, but this was not my idea of a babi pongteh. Perhaps my family recipe is not similar...but the main elements - pork belly, potato, a thick mildly spicy braise. This version is still rather delicious, no doubt. And quite satisfying.</div>
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Their otak dish I truly loved. Served with a small portion of sambal kangkong, it was quite nice. Again, not in the traditional style I am accustomed to, as in our family, otak is steamed in banana leaf. This was, to me, perhaps a more Melakan styled dish. The otak was grilled. But I must say, it ramains very nice on the palate. Good chunks of fish with nice springy filler. Tasty.</div>
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But the desserts blew me away. One of my favourites, sago gula melaka:</div>
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Truly superb. Worth the trip just to eat this. The sago was cooked just right, with the a touch of very creamy coconut milk and a generous portion of gula melaka. A scoop of coconut ice cream crowned this magnificent dessert. The coconut ice cream was exactly as the name suggests. It tasted of a creamy iced santan. The gula melaka was special. Very fragrant, coying sweet, and luxurious mouthfeel. Fantastic! I enquired, and Zan told me that the gula melaka was sourced from Surabaya, where the quality is even higher than in Melaka. </div>
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The same coconut ice cream, which is sourced from a manufacturer in Thailand, is used in the chendol, which is also a winner in my view</div>
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This reminded me of the version by Mei Heong Yuan, where shaved ice, made from coconut milk is dished out on top of chendol, attap steeds, red kidney beand, piled high. There, the gula melaka is served on the side, where one can drizzle to one's heart's content. Here the base of this dish is the same coconut ice cream as in the sago gula melaka, and the same superb gula melaka. With the traditional chendol ingredients. Quite superb.</div>
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I found the dishes in O'nya Sayang to be very homey feeling, with a somewhat traditional taste. One which does not totally agree with my family's Peranakan family's recipes. But the nature of Peranakan cuisine is such. Each family has its own secret recipes, and often times, these are not even shared with other members of the family, only to be handed down from mother to daughter and sometimes son. </div>
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The packaging at O'nya Sayang into individual meals is very innovative. The traditional Peranakan meal is taken on a Tok Panjang (long table), where the dishes are shared by all. Very traditional families eat in shifts...the men in first shift, then the children, then the ladies and finally the servants. But the offering of individually sized, balanced meal portions is very nice. </div>
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And as mentioned, the desserts, a twist to Peranakan tradition, are divine. Highly recommended.</div>
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60 Paya Lebar Rd, Paya Lebar Square, #B1-30/31,<br />
Singapore, S409051</div>
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Tel: 67838140</div>
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Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-28305352350490386992015-01-19T07:30:00.000+08:002015-01-19T07:30:01.289+08:00Forest Restaurant: Chinese New Year Menu at Resorts World Sentosa<b>Chef Sam Leong is one of the most celebrated local chefs around. Always known for innovative use of ingredients and beautiful plating of Chinese dishes, he set up his own restaurant in Equarius Hotel in Resorts World Sentosa.</b><br />
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I was invited for a tasting of the new Chinese New Year menu. And typical of Chef Sam's meals, it is themed...this tasting seemed to be around the coconut.<br />
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We started with the Four Treasures Soup<br />
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Zoom in, the soup looks coyingly sumptious. </div>
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The superior chicken stock is used to braise the fish maw, sea cucumber, crab meat, Hokkaido dried scallop and served in a young coconut. The taste is mild, allowing the ingredients to shine, and shine they did. Very delicious tasting, thick, filling and satisfying soup, with a light hint of the young coconut.</div>
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Next Boston Lobster</div>
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Fresh Boston lobster, wok fried with green chive juice and fresh lily bulb. Magnificent. The lobster meat was tender, sweet, and the done-ness just right to be slightly crunchy. The lily bulbs provide a more hearty crunch, as did the vermicelli bed the concoction lies on. Delicious!</div>
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Next, a slightly western twist, Sakura chicken roll</div>
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Again, using the superior chicken stock as a base, the Sakura chicken is tolled up with dried oyster and black moss and served with yam puree. I found the chicken to be delectable, with a very light, mild chicken flavour...mind you, not the offensive type found in frozen chicken, but a delightfully beautiful aromatic chicken flavour which permeated and harmonized with the black moss and dried oyster. A sprig of asparagus provides an able counterpoint. </div>
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And for desserts, chilled coconut jello</div>
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Home made coconut juice jello, served with aloe vera and sea coconut topped with popping candy. Magnificent. The jello was incredibly smooth and supple, and had a light taste of young coconut, and went superbly with the sea coconut and aloe vera. The popping candy providing some fireworks...wonderful way to end a meal.</div>
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Truly superb cuisine, And I have to take my hat off to Chef Sam Leong for creating such magnificent dishes.</div>
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Forest Restaurant</div>
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Resorts World Sentosa</div>
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; font-weight: bold; line-height: 16.1200008392334px; margin-right: 4px;">Phone:</span><a class="fl r-rhscol-12" data-number="+6565777788" data-rtid="rhscol-12" data-ved="0CJYBEJAIKAEwEA" href="https://www.blogger.com/null" jsaction="r.oVdbr2mIpA8" jsl="$x 0;$t t-z54Ez16XnYc;$x 0;" style="background-color: white; color: #1a0dab; cursor: pointer; font-family: arial, sans-serif; font-size: 13px; line-height: 16.1200008392334px;" title="Call via Hangouts">6577 7788</a></div>
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<br />Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-81054261334509758192015-01-15T07:30:00.000+08:002015-01-15T07:30:00.780+08:00Feng Shui Inn: Chinese New Year menu at Resorts World Sentosa<b>Feng Shui Inn is one of interesting Cantonese restaurants in Singapore. Situated within Crockford's Tower in Resorts World Sentosa, it offers a nice escape for a delicious meal.</b><br />
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I was recently invited to taste the Chinese New Year menu.<br />
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Available form 4 Feb to 5 Mar, the special prosperity menu is rather interesting. First off, is the <i>Lo Hei</i>. A tradition these days in Chinese New Year festivities in Singapore, this is not usually a dish I am particularly fond of. But when the dish was served, it was extremely interesting. The chef has taken great pains in ingredient selection as well as in the presentation:<br />
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The plate is beautifully decorated with goat motifs, using the ingredients. Which are rather interesting as well. Wild morel mushrooms, I understand from Switzerland to provide an earthy, wild flavour, the texture of the morel is reminiscent of the goat's stomach. And the use of Japanese Flying Fish roe to provide the crunch. I found it also innovative and delicious to use deep fried, crispy fish skin as part of the crackling in addition to the traditional fritters and the chef's home made honey coated cornflakes. </div>
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Tastewise, after the messy tossing which is <i>de rigeur</i>, it is rather light, allowing the ingredients to shine rather than being overpowered by the sauce. Rather nice. </div>
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We next tasted the Double Boiled Pacific Pearl Clams with black fungus</div>
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The chef explained that though the Pacific Pearl Clams are not particularly expensive, it is rather rare, as these are from clams bearing pearls, and only one is found in each clam. I had imagined it to be tough, chewy, but I was mistaken. The clams are very tender, almost breaking when prodded with a pair of chopsticks. The flavour is light, clean, fresh, The soup is absolutely delicious. </div>
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Next, Braised 6 head fresh abalone with dried oyster</div>
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A single magnificent 6 head abalone. Abalones are classified by the number of heads, and by this method, the number of heads that is required to weigh 1 catty (600g) classifies the abalone. In this case, 6 head, means that 6 of these abalones, in raw, weigh 1 catty. A 2 head abalone, one of the largest I have tasted, is about 300g each. And the mini baby abalones are 12 head or even 16 head.</div>
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Here the abalone is tender, succulent, and goes superbly with the dried oyster, which also rendered very tender. The stock is superior, and bursting with umami and flavour. </div>
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And for dessert, a twist on the traditional nian gao, or New Year Cake</div>
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Presented as a layered cake, with custard topped golden flakes. Two layers of nian gao,a nd two layers of custard cream and coconut chunks. Topped with a 24k gold leaf. Rather interesting. And in tune with the modern interpretation, is not quite as sweet as traditional nian gao. </div>
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The chef, Li Kwok Kwong, from Hong Kong. Bravo, chef.</div>
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The restaurant is rather large, with a huge dining hall, and several private rooms. Decor is very beautiful and elegant, as befitting a top level restaurant in the Resort.</div>
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Overall, lovely, lovely meal. Very light, beautiful play of ingredients making what I feel is a nutritious and healthy meal. Nicely played. Highly recommended for your Chinese New Year festivities.</div>
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<b>Feng Shui Inn</b></div>
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<b>Resorts World Sentosa</b></div>
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<br />Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-86481356413227324872015-01-09T07:30:00.000+08:002015-01-09T07:30:00.678+08:00Katsukura Shinjuku Takashimaya Times Square: best katsu ever?<b>I have eaten at <a href="http://shiokhochiak.blogspot.sg/2009/04/eating-in-tokyo-my-favourite-pork-katsu.html">Katsukura's branch at Shiodome</a> for many years, in fact almost every trip to Tokyo is not complete without a meal there.</b><br />
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This last trip, in November 2014 was no different. As I arrived in Tokyo, I heard from the grapevine that the quality of the food in Katsukura Shiodome has fallen, but that the outlet at Times Square is still very good. So we trodded over to Shinjuku to eat our fill.<br />
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And without further ado, we ordered. Almost immediately the side dishes arrived, together with the sesame seeds in a mortar and pestel and the requisite sauces.</div>
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And also some light appetizers of tofu and simmered vegetables.</div>
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The order of rosu katsu: from the loin of the pig</div>
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As in my earlier experiences in visits to Shiodome, it was marvellous. The breaded crust was very light, crispy, and no hint of oil at all. The pork within was juicy, tasty and very tender, with a small sliver of fat which provided some oomph to the taste.</div>
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As mentioned in my earlier review, the cabbage is hand cut, and unlimited servings are offered.</div>
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We also tried the smaller cut of katsu with a prawn</div>
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Indeed, superb as well. The smaller cut of pork cutlet was a little dryer...perhaps the smaller portion tend to cook faster. And the prawn was superb. Beautifully fresh, with a hint of the sea, very sweet and very tasty.</div>
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We also added a croquette</div>
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Deep fried with the same batter, the crust was as light, crispy and ungreasy as the pork and prawn. The insides were delightfully moist. The mashed potatoes were remarkably tasty, with chunks of crab within. Excellent.</div>
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Overall, still a very enjoyable meal. And again, very highly recommended. </div>
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Katsukura</div>
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<span style="color: #333333; font-family: Arial, 'MS Pゴシック', Osaka, 'ヒラギノ角ゴ Pro W3', sans-serif; font-size: 12px; line-height: 16px;">Takashimaya Times Square 14F, 5-24-2, Sendagaya, Shibuya-ku, Tokyo, 151-0051</span><br style="color: #333333; font-family: Arial, 'MS Pゴシック', Osaka, 'ヒラギノ角ゴ Pro W3', sans-serif; font-size: 12px; line-height: 16px; margin: 0px; padding: 0px;" /><small style="color: #333333; font-family: Arial, 'MS Pゴシック', Osaka, 'ヒラギノ角ゴ Pro W3', sans-serif; font-size: 10px; line-height: 16px; margin: 0px; padding: 0px;">(〒151-0051 東京都渋谷区千駄ヶ谷5-24-2 タカシマヤ タイムズスクエア14F)</small></div>
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<br />Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-405534697780806892015-01-06T20:35:00.000+08:002015-01-06T20:40:57.437+08:00Burger Barn at ARC<h2>
The onslaught of new burger places never ceases. Some are rather good, but most are just pedestrian.</h2>
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One of the better ones which arrived at our shores recently is Burger Barn. From what I understand, this is not a chain store. Artisan styled, perhaps. There was a Japanese chef in attendance when I dropped in on New Year's Day. </div>
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The decor was simple, rather western. Service was fast, and polite...its the order and pay at the cashier, go sit, and wait for your food to be served.</div>
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I ordered the Classic Burger</div>
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There was a choice of bun, I chose brioche. The bun was very soft and fluffy. A nicely fried egg sits on top a cheese layer on top of a hand made beef patty which lay on a bed of lettuce. And on top of the egg sat some thick slices of bacon. The burger was rather large and came with a big paper box of thickly sliced fries, dusted with paprika.</div>
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The patty was absolutely delicious. Slightly smokey flavour, well grilled, tender, and with an oomph of a beefy taste. The texture was that of a hand chopped beef patty, and not ground beef. The bacon was very nice, if a bit fat, like most bacon. The fries were rather standard, I figured they sliced the potato and fried it. Not processed in any other way, I suspect.</div>
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Nice burger. I really enjoyed it.</div>
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Kin ordered the grilled cheese sandwich</div>
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Rather nice too, but we have had better at Revolution Coffee. The rye bread, or what seemed to be rye, nicely toasted with melted cheese within, sits on top of the crisps. </div>
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The servings for both the burger and the sandwich is rather large. The atmosphere was relaxed, and quiet. I would recommend it, and will be back to try out other burgers...including a Philly Cheesesteak.</div>
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<strong style="border: 0px; font-family: inherit; font-size: 15px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Burger Barn</strong></div>
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460 Alexandra Road, Alexandra Retail Centre (ARC), S(119963)</div>
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Singapore, Singapore</div>
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Opening Hours:</div>
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Everyday, 9am-9pm</div>
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Tel: 6273 0012</div>
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Scenes in Singapore lifehttp://www.blogger.com/profile/06600005193364926538noreply@blogger.com0tag:blogger.com,1999:blog-5279742954313354266.post-85526755370217143652014-12-22T07:30:00.000+08:002014-12-22T17:24:43.885+08:00Fat Cow at Camden: new reference for beef in Singapore?<h2>
Its time for a new reference for steaks in Singapore: The Fat Cow is it! But with a twist. This is not the standard fare of US styled steak, but with a strong Japanese accent...and I don't mean only in the wagyu, but also the style.</h2>
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I have eaten at The Fat Cow several times, and each time, it is fabulous. I have stopped short of recommending it before because I feel it is rather expensive, and not good value for money. But my last visit just 10 days ago changed that. They offered for dinner a S$128+++ menu, when previously they only had S$168, S$188 and above sets for dinner. </div>
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We began with the Momotaro Sashimi Salad</div>
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Superb. the tomatoes were very fresh, with the characteristic tangy sweetness. The sauce was a very light fresh herb and ginger ponzu, and very refreshing. </div>
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Second course was sea bream with black truffle</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidEtJOiK2q4uxnvcLlpeV3op4ZQuJMo0Zq2cutxn2sLy27RAy9TMPIZKootaA3x2LtrpApF7plb8B7W7Hz65Ts24tVlQHn9aqaciSprfOH_nCGo_xDKy0lwSswuPNPmYt2HXMGN0V3YGg/s1600/fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidEtJOiK2q4uxnvcLlpeV3op4ZQuJMo0Zq2cutxn2sLy27RAy9TMPIZKootaA3x2LtrpApF7plb8B7W7Hz65Ts24tVlQHn9aqaciSprfOH_nCGo_xDKy0lwSswuPNPmYt2HXMGN0V3YGg/s1600/fish.jpg" /></a></div>
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Called the Tai no Kuro Toryufu, it comprised of slices of braised sea bream, superb freshness, and slices of black truffle on a bed of seasoned kelp. Very light, elegant. The fish was cooked only just so, and was almost raw, but it was sashimi grade of course. The fragrance of the black truffle, though precious little was enough to lift the experience.</div>
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Third course, onsen tamago</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsFlsduC_A1mgNS1bpOzRu-ec5jF8OMBBkst8O4_5PZ-J58akt_1xThHjuQ8t35C7mR2vyGbEFuUv_gdYmlLY4V0Qnxuo3cg3lZhyjKUFzXF2MHSxKw52peG674r5exJ5dKyqpdcnb-w/s1600/tamago.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhsFlsduC_A1mgNS1bpOzRu-ec5jF8OMBBkst8O4_5PZ-J58akt_1xThHjuQ8t35C7mR2vyGbEFuUv_gdYmlLY4V0Qnxuo3cg3lZhyjKUFzXF2MHSxKw52peG674r5exJ5dKyqpdcnb-w/s1600/tamago.jpg" /></a></div>
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There was a choice of 3 third courses, I selected the Onsen Tamago no Furai. The lightly cooked egg, with deep fried crispy bone marrow and dashi. The chef scores again. Every element was well considered, matched each other perfectly and tasted delicious. </div>
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And for my main course, I had the A3 Sirloin Wagyu</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZXEqI7JGJ3sFe6IrBewgwQVNZ82C3kC-sr73hqUaAY9QkhyzpbBVBWYBTENeU8N8AmN5y3JKKwosKbx1sRY6NaIH4uy7dhk59deiBlOeqAeAmw3aIiEgkObwqABbaupcnHz64-retEE/s1600/steak.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZXEqI7JGJ3sFe6IrBewgwQVNZ82C3kC-sr73hqUaAY9QkhyzpbBVBWYBTENeU8N8AmN5y3JKKwosKbx1sRY6NaIH4uy7dhk59deiBlOeqAeAmw3aIiEgkObwqABbaupcnHz64-retEE/s1600/steak.jpg" /></a></div>
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As is my custom, I asked for charred on the outside, medium on the inside. Perfect. The steak was grilled over a charcoal fire. The full smoky flavour from the coals were apparent. The steak cooked exactly what I had asked for, showing mastery of the grill by the grill master. And was accompanied by a small pot of roasted ginger sauce. The meat was absolutely divine. Smooth, creamy, with a wonderful nutty flavour, and truly melt in your mouth experience. Superbly tender. Excellent plus plus flavour. Very, very good. And compliments very well with the salted roasted ginger sauce...as the steak was totally "nude", no seasoning, not even salt and pepper.</div>
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Dessert was part of the meal, but I had a simple yuzu sorbet, which was home made, and quite good, and a wonderful way to cleanse the palate.</div>
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Very good place for a meal, and certainly a new reference for steaks, even though this is in its own class of wagyu steaks. It certainly equals the experience I had in <a href="http://shiokhochiak.blogspot.sg/2009/04/eating-tokyo-kobe-beef-supreme-at-gyu.html">Tokyo at Gyu-An.</a> And at S$128+++ is certainly very reasonable for the quality of the food. Very highly recommended.</div>
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Fat Cow</div>
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Japanese Steakhouse</div>
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<span style="font-weight: bold;">Address:</span> 1 Orchard Boulevard, 248649</div>
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<span style="font-weight: bold; margin-right: 4px;">Phone:</span>6735 0308</div>
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