His Food Blog : Singapore Food Blog | Restaurant Reviews & Promotions | Dining Voucher Giveaway

Resturant Promotion: Jiang-Nan Chun Dragon Boat Festival Celebration

noreply@blogger.com (His Food Blog) — Fri, 25 May 2012 01:00:00 +0000

HFB loves his rice dumplings and he is pretty certain this restaurant promotion at Jiang-Nan Chun will satisfy his cravings as much as it will satisfy yours.

In commemoration of the Dragon Boat Festival, home‐made dumplings generously filled with savoury and sweet ingredients debut at Jiang-Nan Chun, June 1 till 23, 2012.

Guests may choose to order a single dumpling or a selection to be enjoyed with their dining companions. Served piping hot, the steamed glutinous dumpling filled with mushrooms, conpoy, lotus seeds and chicken ushers in the meal on a savoury note.

For a taste of Chef Alan Chan’s signature X.O. sauce, the steamed dumpling featuring dried shrimps prepared in this sauce will satisfy palates relishing a hint of spice.

A nourishing addition to the menu is the steamed dumpling filled with bird’s nest, while those who prefer a sweet option will favour the steamed dumpling filled with red bean paste.

Just as highly starred on the menu is the steamed dumpling stuffed with snow lotus, conpoy, pork, salted egg yolk, mushrooms, lotus seeds, green beans and chestnuts.

In addition to the a la carte menu of steamed dumplings, diners may gather over a five‐course set lunch menu priced from $58 per person. At dinner time, a six‐course menu highlighting deep‐fried soft shell crab, sautéed lobster with egg white and crispy conpoy, and braised chicken with abalone and black mushrooms; to name a few, is priced from $88 per person.

All prices are subject to 10 percent service charge and prevailing taxes.

For reservations, please contact Jiang‐Nan Chun:
Tel: (65) 6831 7220 or email jnc.sin@fourseasons.com

Sneak Peek of Beerfest Asia 2012

noreply@blogger.com (His Food Blog) — Mon, 21 May 2012 09:06:00 +0000

Beer, despite its bad reputation, actually has a number of natural antioxidants and vitamins that can help prevent heart diseases. The only problem nowadays is the sad fact that irresponsible people (Ferrari drivers or not) drink more than they should, and sobriety becomes non-existence. Thus being responsible by leaving your cars at home is always the key to having fun with friends while enjoying a nice chilled glass of beer.

And what better justification to drink responsibly and have fun with friends when Singapore’s premier beer festival, Beerfest Asia 2012, takes place from June 7 to 10 at the Marina Promenade (F1 tracks behind Singapore Flyer). Appreciate the more than 50 new beers on show at Beerfest Asia 2012, hailing from powerhouse brands in Belgium, Germany and the United States, as well as emerging brands from Asian countries like Indonesia, Japan, Taiwan and even Singapore!!!

HFB was invited to sample some of these beers he had never come across and he was really curious to find out the taste profiles of them.

Taiwan’s best-selling Gold Medal Taiwan Beer (5% ABV), is an amber lager beer with a distinct taste produced by the addition of native “Ponlai Rice” (Formosa rice) during the brewing process. HFB thought the body of the beer was rather light on the malting and hopping, and provided a light refreshing finish – an easy beer to consume for a start.

Hawthorn Pale Ale (4.7% ABV) hails from Australia and is a Pale Ale that represents a rich and complex malt character derived from a bold blend of five different types of grain. Lightly kilned, the use of specialty malts gives this beer a light copper colour. This beer also happens to be the winner of Australia International Beer Awards 2010 & 2011 – Silver Medal. HFB nosed a pleasant combination of citrus fruits and florals initially, although a light hoppy bitterness rolls in on the aftertaste.

The Bali Hai Premium (4.7% ABV) produced from Indonesia is a well balanced tropical lager with pleasant bitterness offering a clean finish palate. Comes with a thin head and offers good carbonation, it feels light in the mouth and goes down very easily. HFB felt this was probably a good Bali hot weather brew but nothing to shout about – although a perfect concoction to combat the current local heat waves.

Fashioned in New Zealand, Monteith’s Original Ale (4.0% ABV) comes with strong notes of caramel, burnt sugars and a hint of blackberry originating from the female flowers of the Pacific Gem Hops, this indulgent pale ale delivers a full, round and complete beer flavour. For HFB, he really enjoyed the unique caramel tang!

Deriving from one of the powerhouse countries of Germany, Schneider Weisse Kristall (5.3% ABV) comes with a delightful tingle light golden yet crystal clear wheat beer without yeast. Strong fruity banana fragrance complemented by spices, it is sparkling and refreshing with plenty of carbonation. This is recommended as the ideal companion for light fish dishes and a great aperitif. HFB was pretty blown away by this; everyone should definitely give this a try!

How about having a stout from our very own local boy? Jungle Beer Kiasu Stout (7% ABV) (how more local can it gets) is a really rich and full-bodied imperial stout with extra complexity from unrefined cane sugar. A sip of it and receive an instant boost of masculinity – not that HFB needed more. Not recommended for the wimpy kid next door.

So what are you waiting for? Raise your mugs, drink to it and gather your drinking buddies and purchase tickets from S$15 onwards from SISTIC now!!!

Disclaimer: Beers were consumed over a period of days. HFB do not advocate binge drinking. Don’t drive to drink!

Health Promotion Board (HPB) Healthier Hawker Programme

noreply@blogger.com (His Food Blog) — Tue, 15 May 2012 14:27:00 +0000

Well known by food lovers for their scrumptious Malay fare, selected hawker centres at Geylang Serai, Eunos Crescent and Haig Road will now be celebrated for something else – offering healthier food choices without compromising on taste, price or enjoyment.

This is right after Yuhua Market and Hawker Centre became Health Promotion Board (HPB) first healthier hawker centre.

As part of HPB’s Healthier Hawker Programme initiative, a launch event took place at Eunos Crescent Hawker Centre.

The aim of this launch is to offer intervention solutions in the area of healthy eating targeted at traditional Malay cuisine, due to their casual relation with obesity, high cholesterol and high blood pressure among the Malay community.

Patrons can look out for various Healthier Choice symbols, logos or stickers to enjoy traditional Malay cuisine such as Nasi Lemak that are prepared with healthier oil and less coconut fat, which means reduced saturated fat.

Mee Rebus and Mee Siam, along with other Chinese delights such as Yong Tau Foo and Fishball Noodles are also prepared using whole-grain noodles and brown rice bee hoon.

Beyond that, Geylang Serai has also become the first Healthier Hawker Centres to go smoke-free, in support of HPB’s Blue Ribbon smoke-free movement.

Brotzeit @ Vivocity - Maifest, Come Celebrate the Arrival of Spring

noreply@blogger.com (His Food Blog) — Mon, 30 Apr 2012 04:45:00 +0000

The four seasons, summer, autumn, winter…. then spring. Although we are unable to celebrate the arrival of spring here in Singapore, but all thanks to Brotzeit German Bier Bar & Restaurant, we are able to commemorate one of the oldest traditions of Germany – Maifest, the celebration of spring. Come May, Brotzeit will be bringing you this joyful spirit of Maifest from 10 to 13 May 2012. And to go along with this authentic Bavarian feast, German folk band, Swiss Alpine Lions will also be performing exclusively at the VivoCity outlet for three consecutive nights – Friday to Sunday. And HFB was honoured to have an early celebration along with a few friends when he was invited to sample the Brotzeit Maifest Platter.

Dinner commenced with the Crispy Chicken Salad that consisted of mixed salad with chicken fillet and potato salad, tossed with house dressing. HFB definitely enjoyed the potato salad that was balanced in flavours, but was a little disappointed with the chicken fillet that he felt was a little too thin and a tad dry considering that was the star ingredient of the dish.

However, there was nothing a Sausage Platter couldn’t make up for – a mix selection of five types of sausages that came with Fries and Sauerkraut (which arrived with a nice touch of fried onions at the top), it was definitely a dish that that would satisfied anyone and everyone. For those who loved a little tingling aftertaste, the Spicy Chicken Sausages were sure to gratify your taste buds. And for those who loved cheese oozing out with every bite of the sausages would sure be pleased with the Pork Cheese Sausages. While HFB did find the Garlic Pork Sausage modestly salty, the flavourful smoky exterior of the sausage more than made up for it. In contrast, the Nurnberger Sausages made without the smoking process and simply grilled was definitely milder in terms of taste and flavour. However one of the highlights for HFB that evening was the amazing Weisswurst, a combination of veal and pork sausage specifically produced from Brotzeit’s own secret recipe which was really robust in flavours and truly tender to the bite!

Nevertheless, the focal attraction that evening was definitely the Brotzeit Maifest Platter, priced at $118 featuring Brotzeit’s (yes, more) sausages, Pork Knuckle, Pork Belly and Roast Chicken to share (we had 6 people that day but we couldn’t even stomach everything!!!). What more could HFB comment about the Pork Knuckle apart from AWESOME! He had the serving closest to the bone and boy was the meat really flavourful and the crackling of the skin, simply divine! He had tried a few pork knuckles in his lifetime and that definitely ranked way up the chart. While HFB had a concern with the crackling (or a lack thereof) of the pork belly, HFB was pleased at how nicely marbled the meat was – let’s just say he had a few more pieces than he should – it was that enjoyable! And although the last hurdle HFB had to tackle was the Roast Chicken, he would be more than glad to go through it again. Marinated for hours and really couldn’t be roasted any better, the chicken came really succulent and nicely seasoned; it was a pity he couldn’t stomach a lot more.

Sensing that our tummies were really bloated, our hosts suggested ordering Schnapps, a type of European fruit brandy, which supposedly aid in digestion. A quick shot of it brought me back to my clubbing days; it was really intense! But sure enough, we were ready for our dessert.

The Emperor’s Cake, or basically shredded pancakes with rum and raisins served with plum (or was it raspberry?) sauce was really enjoyable. Despite our protest of having more food being served, the desserts were snapped up in no time. It was really comforting having a warm dessert accompanied with a nice thick fruity sauce served in front of you. This had HFB endorsement!

To celebrate this festival of spring, Brotzeit has graciously sponsored a Maifest Platter each to THREE (3) lucky winners!!! All you have to do is answer the following question and send it to marketing@brotzeit.co with your Name, NRIC, and Contact Number. Closing date for this contest is 2359 hrs, 3 May 2012 (Thu).

Q: How much is the price of the Brotzeit Maifest Platter?

Terms and conditions applies.

• This voucher is only valid from 10 to 13 May 2012 at Brotzeit German Bier Bar & Restaurant from the date of issue above and is non-transferable; non-refundable and not exchangeable for cash.
• Only valid for Brotzeit outlets in Singapore – VivoCity, Raffles City and 313@Somerset.
• This voucher is not replaceable if lost, stolen, torn, damaged or defaced.
• Only one voucher can be used per transaction / per platter and cannot be combined.
• This voucher must be fully redeemed. Any unused value will be fortified.
• Reservations are recommended. Please state use of voucher when making reservations.
• This voucher is not valid unless it is duly stamped and signed by authorized personnel.
• Voucher may be redeemed for Brotzeit’s Maifest Platter only, excluding beverages of any kind.
• Please note that only original certificates will be accepted and kindly present this voucher when you dine at the restaurant.

Disclaimer: No ratings would be given, as this is an invited media tasting. HFB would also like to take this opportunity to thank Brotzeit and Jia Wei and Zijing for their hospitality.

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DBS Masterclass with Gunther Hubrechsen of Gunther's Restaurant

noreply@blogger.com (His Food Blog) — Fri, 27 Apr 2012 04:27:00 +0000

HFB was really keyed up to attend a Culinary Masterclass presented by DBS Indulge at the AFC Studio last month. You see, the chef was Chef Gunther Hubrechsen, who formerly worked under the mentorship of Chef Alain Passard, of the famed three-star Michelin restaurant, L’ Arpège in Paris, where his efforts earned him a position from trainee to sous-chef within 5 years.

He also did a stint with the Les Amis Group before joining forces with Chef Roberto Galetti of Garibaldi Group of Restaurants to open Gunther’s Restaurant – which was ranked 84th in the prestigious San Pellegrino World’s Best 100 Restaurant in 2010.

During the session, Chef Gunther clearly showed his food philosophy of simple and light cooking techniques, and letting the fresh ingredients speak for themselves. Really inspiring!

This was translated to the three dishes that he presented that evening – Coquille Pasta stuffed with Carpaccio of Langoustine, Steamed Alaskan King Crab with Spicy Gazpacho of Tomato and Blood Orange and lastly, Salt Baked Beetroot.

It was also a very nice gesture that HFB got to sample Gunther’s signature dessert to round off the evening – the highly acclaimed Fine Apple Tart “a la dragées” with Havana Rum & Raisin Ice Cream.

Disclaimer: HFB would like to take this opportunity to thank DBS Indulge and AFC studio for their hospitality.

Recipes (Click to view bigger image):

10 at Claymore "Plates of Pleasure – Our Greatest Hits", Pan Pacific Orchard

noreply@blogger.com (His Food Blog) — Sat, 14 Apr 2012 07:49:00 +0000

Buffet was never a HFB thing – one either get cold food that has been left in the open way too long for its own good, or hot food that has been sitting in the bain-marie for ages and thus overcooked. But when Pan Pacific Orchard (no, not the Marina one but the former Hotel Negara located at Claymore Road) extended an invitation for their “Plates of Pleasure – Our Greatest Hits” that is being offered as part of their buffet offerings, HFB jumped at it.

You see, HFB had been there previously, and he was pleasantly surprised that the buffet offers unlimited serving of hot ala carte food that is served straight from the kitchen when you place your order – and the menu changes once every two months.

From now till 30 April, the menu offers the Stone-Grilled US Premium Angus Beef Tenderloin, Oven-Roasted Tasmanian Free-Range Rack of Lamb and Pan Seared Victoria Lake Omega Salmon Fillet. And with team of Penang chefs at helm, including their Executive Chef, they are also offering Penang-style favourites such as Wok Fried Char Kway Teow, Rich Aromatic Assam Laksa and the Penang Style Superior Prawn Noodle Soup.

While waiting for the dishes to be served, HFB indulged a little in their cold seafood counter – some lobsters, scallops and mussels. HFB remembered it to be better, but the mussels especially were a letdown – they were tasteless and bland, and every inch of that natural sweetness from the sea was missing.

But if all else fails, there were always oysters to save the day! On offering were the US Rock Oysters and the French Fine de Bretagne – which HFB promptly opted for the latter.

Although not as meaty as its American counterparts, it’s crispier finishing suits HFB just fine.

The Stone Grilled US Premium Angus Beef Tenderloin served with Porcini Mushrooms Ragout along with Herbs and Shiraz Reduction was probably the dish that HFB felt could be executed better. No the dish wasn’t bad, it felt the beef tasted really great. But HFB felt the sauce totally overwhelmed the sweetness of the meat by the way it was presented – the sauce should be offered on the side instead of all over the meat. Also, he would definitely prefer a small, thicker version rather than a bigger, but thinner serving for a nice piece of tenderloin.

The Oven Roasted Tasmanian Free Range Rack of Lamb served with Old School Smashed Pumpkin and Port Balsamic Glaze was a delight. The flavours and texture of the meat was nothing short of excellence, and he would have definitely indulged in a few more servings if not for the fact there were more dishes to follow. Great dish!

With the introduction of Sous-vide cooking technique, most of us are now much pampered by tendered salmon cooked till medium-rare, with HFB likewise. But credit has to be given to the Pan Seared Victoria Lake Omega Salmon Fillet served with Creamy Spinach along with Citrus and Capers. The exterior of the salmon was superbly executed with its crusty finishing and HFB really enjoyed very bit of the fish which went really well with the cream spinach. A really commendable dish!

Truth to be told, HFB is not a big fan of Penang Laksa. Having sampled the authentic version in Penang himself, he was rather put off by the type of fishy (for lacked of a better word) fish meat that the hawkers used in their noodles. But HFB was assured that 10 at Claymore only used fresh Barramundi for their version. Indeed after tasting the rich and really aromatic soup, it was a version that was very much acceptable to HFB. But he highly doubted he would fall madly in love with it anytime soon. Heh.

The Penang Style Wok Fried Char Kway Teow comes with a luxurious topping of Blue Jumbo Crabmeat and Tiger Prawns. Without doubt not the most authentic version if you ask me due to its extravagance, but definitely one HFB can agree with. HFB in particular like the bits of pork lard within. The Wok flavour was also evident and thus making this dish really enjoyable!

But if you really ask HFB, the highlight of the evening was definitely the Penang Style Superior Prawn Noodle Soup served with Crispy Pork Belly and Fresh Water Scampi. Robust and really rich in flavour, one can even spoon in the special chilli paste for an even fuller-bodied soup base. In was indeed so good that HFB actually asked for a second, bigger serving of it to round off the dinner.

Disclaimer: No ratings would be given, as this is an invited media tasting. HFB would also like to take this opportunity to thank Givany and 10 at Claymore, Pan Pacific Orchard for their hospitality.

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Bo Innovation, Hong Kong (2 Michelin Star) - A Pictorial

noreply@blogger.com (His Food Blog) — Sat, 07 Apr 2012 03:15:00 +0000

For those who visited Savour 2012 at the F1 Pit Building, chances are you would come across Bo Innovation booth at the Gourmet Village, or even attended Chef Alvin Leung's Masterclass and his unique brand of "X-treme Chinese" cuisine at the Gourmet Auditorium. And HFB was glad he had the opportunity last year to sample their menu degustation at their two-Michelin-star restaurant located at 60 Johnston Road, Wanchai, Hong Kong.

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A Day Off with Chuck Hughes – Cooking Demonstration at AFC Studio

noreply@blogger.com (His Food Blog) — Mon, 02 Apr 2012 02:55:00 +0000

HFB had a surreal up-close and personal encounter with Chef Chuck Hughes of Chuck’s Day Off on the Asian Food Channel.

You see, HFB has always been a huge fan of the television programme and it somehow felt strange, in a nice way, to see his supposed tv idol come alive.

Chef Chuck Hughes was so approachable and really funny, and the crowd was thoroughly entertained by both his humour and his cooking skills.

There’s also no denying of Chef Chuck Hughes’ passion for food – so intensely, he has his favourites ingredients tattooed on his arms – bacon, lemon meringue pie, lobster and arugula leaves just to name a few! How sexy is that?!?

His most defining moment of his career was when he walked into the Iron Chef’s Kitchen Stadium in New York City and became the youngest Canadian chef to win the popular show, Iron Chef America.

With his delicious lobster recipes, he became the only Canadian chef to beat the legendary (not anymore...heh) Chef Bobby Flay (No wonder HFB never like Bobby Flay’s show, heh).

For his cooking demonstration, he presented three dishes – Jerk Atlantic Lobster (Yes, this is THE winning dish that wow the judges at Iron Chef America), Pan-seared Canadian Beef Carpaccio with Potato Chips, Fried Capers and Lemon Aioli, and Chocolate Tapioca Arancini. HFB’s verdict: really simple yet yummy – the perfect HFB kind of food.

Recipes (Click to view bigger image):

Si Chuan Dou Hua @ Kitchener Road - Roast Suckling Pig Feast

noreply@blogger.com (His Food Blog) — Tue, 27 Mar 2012 03:22:00 +0000

The Si Chuan Dou Hua group, designed to add value to ParkRoyal group of hotels, is renowned for the quality and authentic Sichuan and Cantonese dishes.

Besides that, another unique aspect of dining there is the presence of their well-known art of traditional tea-pouring.

And if that is not enough to entice you, surely a Roast Suckling Pig Feast would! Only at their Kitchener Road outlet, from now till 30 April 2012, one can gather their family and friends for a hearty 8 course set menu priced at $258++ (Half Pig) and $428++ (Whole Pig) for 6 persons and 10 persons respectively for lunch or dinner. (Note: For those who wish to take home a whole roast suckling pig, you can also do so at $168+ that comes packaged in an attractive takeaway box). And what's more, UOB credit card holders are entitled to 20% off set menus and the roast suckling pig for takeaway.

Under the close supervision of veteran BBQ Chef Zheng Guang Liang and Executive Cantonese Chef Leung Wing Chung, the culinary journey began with a whole Roast Suckling Pig that was meticulously and deftly sliced up by Chef Zheng.

The crackling of the skin was awesome and definitely one of the better suckling pigs that HFB had came across (definitely beats having the Tiong Bahru roast pig that was delivered to a Christmas party HFB had, hands down)!

While the rest of the kitchen worked on presenting the roast suckling pig in three other styles, HFB was meanwhile treated to a nutritious Cantonese soup of Double-boiled Kampung Chicken with Conpoy and Superior Chinese Herbs as the second dish. Looks can be deceiving and this could aptly be applied to this dish. Looked simple and ordinary, the clear broth was delectable, full-bodied in flavours and packed with rich essence of yummy goodness. HFB definitely enjoyed the soup.

HFB was looking forward to the Steamed “Bading”, or Patin Fish in Cantonese “Shun De” style, a branch of Cantonese cuisine from Guangzhou. High marks in creativity, where the fish was steamed along with parts of the tasty roast suckling pig – the chefs really fully utilised the pig.

However, HFB was left a little disappointed – perhaps due to the sheer size of the fish which he estimated to be a kilogram, if not more. The meat was leaning slightly towards the tough side. That being said, HFB truly took pleasure in the gravy that went along with the fish.

Truth to be told, HFB was a little surprise that the Deep-fried Fresh Prawns with Cereal made it into the menu – and the only good reason HFB could think of was, it is a local favourite.

Not saying that the dish was bad, in fact, it was pretty respectable, but HFB just thought it was such a waste to deep-fried perfectly fresh prawns. Give me steamed fresh prawns (with garlic perhaps) anytime!

HFB considered the Braised Homemade Bean Curd with Spinach and Assorted Mushroom another crowd pleaser by Si Chuan Dou Hua, and wished they would have been a little more adventurous IMHO.

A “safe” option that wouldn’t go awfully wrong, the bean curd was smooth and silky by many standards, even if HFB wasn’t exactly wow over.

A Sichuan dish that employed the use of the fiery spicy peppercorn, HFB thought the Sautéed Diced Pork with Minced Garlic and Spicy Sauce was a brilliant dish in more ways than one. The meat was aromatically spiced and really robust in flavours, and HFB could really taste the “wok hei”, or the use of high-heat from the Chinese wok in this dish. What’s more, the crusty texture of the pork was an instant gratification to savour. Magnificent!

How’s a hearty Congee with Peanut, Dried Oyster and Dried Vegetables in Supreme Stock slowly simmered with the bones of the roast suckling pig sounds like? Another dish in the menu that HFB was clamouring for, it was a comforting end to round off the dinner, except that HFB felt it was a little too heavy on the palate as a last dish before the dessert – he didn’t finish his serving.

And if like HFB, you are wondering whether Si Chuan Dou Hua indeed serves Dou Hua, or soy bean curd for their dessert, the answer is a resounding YES! In fact, it is the restaurant signature dessert, and the Homemade Fine Bean Curd with Wolfberry definitely kicked Lao Ban cold-bean-curd-oh-so-fake-jelly’s butt. This is the REAL DEAL with its silky-smooth melt-in-your-mouth texture that truly demonstrated culinary art at its finest – not one determined by gelatine sheet for its pudding-like texture. HFB also like that it is not too sweet with its sugar syrup.

Disclaimer: No ratings would be given, as this is an invited media tasting. HFB would also like to take this opportunity to thank Joyce and Pamela of Si Chuan Dou Hua for their hospitality.

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Saveur @ East Coast Road - A Pictorial

noreply@blogger.com (His Food Blog) — Thu, 15 Mar 2012 02:42:00 +0000

Angel Hair Pasta topped with Kombu and Sakura Ebi

Foie Gras w Stewed Lentils

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Extra Virgin Pizza @ Asia Square

noreply@blogger.com (His Food Blog) — Mon, 05 Mar 2012 02:30:00 +0000

The Lo and Behold Group, the folks behind chic establishments such as Loof, The White Rabbit, OverEasy, A Curious Teepee and Tanjong Beach Club, has introduced their most casual F&B concept to date – the Extra Virgin Pizza, a contemporary pizzeria serving artisanal, hand-crafted pizza, located in the heart of CBD, at the ground floor of Tower One at Asia Square.

And if you are wondering how serious they are with their craft, Extra Virgin’s pizzas are hand-made and baked to order, and uses Italian double-zero flour (In Italy, flour is classified either as 1, 0, or 00, and refers to how finely ground the flour is and 00 being the most highly refined), California organic Saporito tomatoes and imported cheeses and toppings.

And sitting behind the pizza line sits the star attraction of the space – two large Woodstone® pizza ovens clad in a mosaic of the Extra Virgin logo – the exact same ovens that are used by Chef Mario Batali at Pizzeria Mozza, Marina Bay Sands!!

Lunch got going with the house-made soda of Strawberry Basil ($6.00). This was really light and refreshing, and set the right mood for what’s coming ahead.

For starters, the Oven-fired Clams ($18.00) were lightly flavoured with white wine, garlic and butter, and HFB was charmed by the satisfying wine aroma within. It helped that the cooking method retains heat, making this starter an enjoyable dish.

HFB definitely enjoyed the Veal & Ricotta Meatballs ($15.00). Made fresh in-house, and topped with Tomato Sauce, Provolone Cheese and Basil, the meatballs were really hearty and almost divine, well, if not for the sauce that was a tad sour for HFB. But even then, it was really flavourful and HFB really took pleasure in it.

If you are a fan of mushrooms, one would definitely wish to indulge in Extra Virgin’s Mushroom Bianco ($22.00). Using béchamel as a base sauce and topped with Mozzarella and Fontina Cheese, along with Roasted Mushrooms and Caramelised Onions, HFB also caught a whiff of Truffle Oil!!! The mushrooms were cooked juicy and the caramelised onions were distinct winner! How awesome was that?!?!

And if you find a béchamel-based pizza not unique enough, why not give Extra Virgin’s Pistachio ($24.00) pizza a try? Using Pistachio Pesto as a base and topped generously with Mozzarella and Parmigiano Reggiano Cheese with heaps of Baby Arugula and Lemon Vinaigrette, this is truly only one of its kinds that HFB had came across so far. Each slice came with nutty goodness of the pistachio nuts that also provided that added texture and crunch. What’s more the lemon vinaigrette paired really well with the subtle bitterness of the arugula and brought the whole pizza neatly together. Brilliant!

And to finish it off, you definitely need to order the Lobster Tails with Hazelnut Filling ($3.00 each, min. 2 orders) as the dessert. A crisp and flaky pastry, the hazelnut filling was tasty and the outer layer was undeniably CRUSTY. Simply Remarkable!

Disclaimer: No ratings would be given, as this is an invited media tasting. HFB would also like to take this opportunity to thank The Lo and Behold Group for their hospitality.

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Fat Cow @ Camden Medical Centre, A MooOOrgasm Experience

noreply@blogger.com (His Food Blog) — Fri, 10 Feb 2012 04:18:00 +0000

What do you get when you crossed a Japanese sushi restaurant with a Steakhouse? You get Fat Cow, a “Japanese-inspired meat atelier” located at Camden Medical Centre, conceived by The Big Idea Group, which was formed by the merger of the people behind Kinki Restaurant and Bar and The Marmalade Pantry – who understand a thing or two about creating food establishments with a little swank and seduction.

One gets to sit around the open kitchen, or “workshop”, behind a U-shaped counter akin to a sushi bar, and subjected to all the teasing and seduction by the chefs who would prepare, cook and serve your artisan meat right before your eyes.

And if all that food porn isn’t enough to pique your curiosity, Executive Chef Wing Lam had conjured up a special Valentine’s Day Set Menu priced at $388++ per person to tempt you to succumb (available only on 14 Feb).

Upon arrival, guests would be greeted with Champagne & Canapé along with Foie Gras with Sweet Potato Brioche and Alaskan King Crab Tempura, which unfortunately wasn’t available for tasting when HFB was there. But as a goodwill gesture, their signature cocktail of Kurai Tenshi ($28.00), meaning Dark Angel, was suggested and HFB went along with it. Subtly flavoured with ginger wine, a whiskey lover would appreciate that Suntory Yamazaki 12 Years was used to create this concoction. Deceivingly flavourful and crisp with a sweet finishing from the Kyoto Maple Syrup, this drink pack a real punch and HFB was careful to sip moderately throughout the dinner. Dark Angel indeed!!!

First Course consisted of Sashimi of Chutoro and Hirame along with Sushi of Uni Yuba, Truffle Tai Sushi with Beluga Caviar, Negi Otoro and Wagyu Aburi.

Beautifully arranged like a bouquet, HFB could only say Fat Cow took pride in their sashimi. The fish were really fresh and soy sauce that came without wasabi was almost redundant.

While it was his first foray of eating Yuba, or soy skin on a sushi, he didn’t quite appreciate that it almost fully overwhelmed his beloved Uni, or sea urchin, as they both shared the same creamy and milky properties, thus unable for the subtle salty nature of the uni to shine through. A real pity as the uni looked really delectable!

Although the Tai and the Truffle was a hit, it was the Beluga caviar that ultimately excelled from first to last. The salty and buttery aftertaste that lingered within the mouth was simply divine! In view of the fact that that wasn’t the first time HFB ate Negi Otoro, he wasn’t too blown over by it, but that being said, it was really clean and refreshing on the palate. As for the Wagyu Aburi, the only word he that came to his mind when he consumed it was “Mmmmmm”. Enough said.

HFB was served Fat Cow’s signature Heart of Palm Salad as the Second Course. Along with the heart of palm that is usually harvested from the inner core and growing bud of a certain palm tree, the salad came with Mizuna, Yuzu Jelly and Sesame Dressing. A great appetiser that really opened HFB’s palate, the salad was invigorating and ingredients were really crisp, even though he felt the sesame dressing was a little too heavy for this salad.

The Third Course of Kegani Soup or clear broth of Horsehair Crab was probably the dish that let HFB down the most – crabmeat was made into balls and stuffed with Edamame – so much so that it only seeks to heighten the anticipation of the Main Course. The clear soup was clean and light, but HFB would have been more appreciative if whole crab meat or crab leg were used rather as he found it lacked the natural texture of the crustacean.

The highlight of the dinner finally arrived when HFB was served not one, not two, but three, yes, THREE, sampling portion of different types of beef. From top left clockwise, Australia Blackmore Wagyu Ribeye MS8+, US Snake River Farms Wagyu Ribeye, and the Japanese Saga A3 Wagyu Ribeye from Kagoshima Prefecture.

While the Australian premium pure-blood wagyu had an evenly homogeneous marbling, it was the US Wagyu that had a more pronounced meat flavour profiling, signature of American beef, amid its tender texture. But both had to make way for the intense marbling and subtle sweetness of the Japanese Saga beef. This is beef at its best and even though HFB was served two kinds of dipping sauce of garlic soy and ginger soy, it was without a doubt never needed. And if there was one word HFB could coin to describe this dining experience, it would be MooOOrgasm!!

Once the meat was outta the way, we were promptly served the dessert – White Chocolate Cheese Cake topped with a Candied Organic Rosebud. If you have a sweet tooth, this cheese cake is definitely for you. It was truly well-executed – really dense and light; but a little too sweet for HFB. Aesthetically aside, it also didn’t help that the rosebud was also sugary.

HFB then head over to the bar where the Digestive of Setsuai, a cocktail of Plymouth Gin, Lemon Juice, Japanese Belle Rose, Aphrodite’s Bitters & Sparking, was served. A really sexy and smoothing drink; it did its job of cleansing the palate, and almost urging HFB for a second round of food, or otherwise something naughty after a very seductive meal.

Disclaimer: No ratings would be given, as this is an invited media tasting. HFB would also like to take this opportunity to thank Fat Cow and FoodNews for their hospitality.

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Our Korner @ The Scarlet, PLUS Valentine's Day Package Giveaway

noreply@blogger.com (His Food Blog) — Tue, 07 Feb 2012 15:45:00 +0000

With a revamp of Desire at The Scarlet comes a completely new restaurant and bar all-day dining concept, Our Korner, which features international and Asian casual comfort favourites in their menu.

And the overhaul also meant The Scarlet did away with the posh intimate furnishing of Desire and transform it to a more welcoming and cosy environment of Our Korner.

HFB got going with Thyme To Roll ($16.00), Our Korner’s signature cocktail concoction of Bourbon, Brown Sugar, Lemon Juice, Orange Curacao, Thyme and Blueberries. A cocktail that came packed with punch – it had robust flavours and sets the tone for the evening’s dinner.

By marrying the cornerstone of Asian favourites with Western influence, one would thus be expected to kick-start a meal with their signature Laksa Clam Chowder Soup ($14.00) that came served in a focaccia bread bowl and a drizzled of truffle oil. A harmony of our local delight with a popular western soup, HFB thought it was a good match – creamy and nicely spiced, yet didn’t came across as too heavy for the palate. That being said, he didn’t quite tasted the “truffled” finishing, even if he felt the soup was superior enough on its own.

HFB was also introduced to their Oriental Wings ($16.00) that was said to be marinated with 14 different herbs and spices – thus offering the nice complex flavours bursting forth with every bite. Although HFB felt that the wings could do with a little more salt, it was not something a dip of the homemade spicy sauce couldn’t lend a hand to.

HFB was pleasurably satisfied with Our Korner’s Chilli Crab Sliders ($22.00). Essentially mini burgers that contained patties made with crab meat and diced water chestnuts; it came accompanied with their signature chilli crab sauce on the side. HFB thought the patties were really well executed – well breaded crust with choke full of crab meat with added crunch, the chilli crab sauce enclosed a nice medley of spicy, sweet and savoury all at one go. This is chilli crab made simple, yet divine!

Using chuck cuts from US short rib cooked with red wine veal jus, the Beef Ragout ($35.00) was full-bodied and a perfect combination for the garlic rice. If he had to pick on it, it was the portion was petite as a main, at least for HFB.

Seated on an Almond Tart and came with Dark Chocolate Cream and Nutella, the decadent Nutella Chocolate Tart ($14.00) was sinfully rich, but not too sweet. Definitely worth saving your stomach for it after a meal!

And to wash it all down, the Orchid Vanilla Tea ($7.00 per pot) would be an excellent choice. Sourced from Tea Forte, it came with a nice designed tea bag; and the tea had a nice pleasant vanilla scent amid the floral finishing. Comforting!

And if you are a morning person, Our Korner also offers Breakfast Buffet with Ala Carte option for $30.00++ per pax. Indulge in Western breakfast classics like Croque Madame, or Eggs Benedict and Asian delights like Laksa and Prawn Noodle along with a comprehensive buffet spread that includes unlimited serving of Soy Beancurd that rivals that from popular hawker stalls!

To top it off, The Scarlet is generously giving away a “Tease me all night…” Valentine’s Day package worth $360++ to ONE lucky reader! YES YOU READ THAT RIGHT!!

[UPDATE] Congratulations to Fiona of S852XXX5H. You have won yourself The Scarlet's Valentine's Day Package. The management will contact you shortly with the details.

Package consist of:
- One night accommodation in Deluxe Room
- A bottle of Laurent Perrier champagne accompanied with praline macaroons
- Naughty lovers’ amenities
- 20% off Valentine’s dinner set menu at Our Korner or Breeze during stayhttp://www.blogger.com/img/blank.gif
- Complimentary breakfast for two

Terms and conditions:
- Bookings are subject to change and availability
- Package is not valid with other promotions
- Prizes are not exchangeable for cash
- All decisions made by the management are final

All you have to do is to use 5 words to describe The Scarlet (HINT: Answer can be found on www.thescarlethotel.com), and email your answers with your Name, NRIC and Contact Number to cory@grace-int.com by 9 February 2012 (Thu) 2359 hours.

Disclaimer: No ratings would be given, as this is an invited media tasting. HFB would also like to take this opportunity to thank Our Korner and The Scarlet for their hospitality.

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Le Cuisson - A Pictorial

noreply@blogger.com (His Food Blog) — Tue, 31 Jan 2012 02:33:00 +0000

A French stall located in a coffeeshop in Queen Street behind Illuma. Set up by two of my seniors from at-Sunrice GlobalChef Academy - Chef Kenneth & Chef Wilson.

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DBS Indulge - A Night with Chef Sho Naganuma, The Underground SupperClub

noreply@blogger.com (His Food Blog) — Fri, 27 Jan 2012 07:42:00 +0000

After hearing and reading so much about DBS Indulge first “The Underground SupperClub” series held at St Regis with Chef Anthony Genovese, HFB was truly ecstatic to receive an invitation to their second event hosted by the highly-acclaimed Chef Sho Naganuma at the HY California, Marina Bay Sands. For those who hadn’t realised, Chef Sho was featured in the recent premiered “Great Dinners of the World” on Asian Food Channel.

For some who are unaware of such “underground supperclubs”, the menu is usually themed or kept as a secret and the dinner details are usually kept within those who are in the know. And DBS Indulge presents DBS Cardmembers and their partners with such exclusive dining experiences where renowned chefs redefine and give their own unique interpretation of the theme “food for the soul”. In this instance, the food served that night was off the menu of HY California, and purely created for this event.

Mocktails of Grenadine with 7-Up were served to guests upon arrival. And very soon, we were lead to our respective seats. Yes, HFB was among the honoured few who had the opportunity to dine, mingle and exchange conversations with Chef Sho and other like-minded food lovers on the same dining table! How awesome is that?

The man himself did a quick speech, excused himself and hurried off to the kitchen behind the counters to prepare our first dish.

The first savoury that was served that night was the Wagyu Beef Carpaccio with Aka-Daikon, Hijiki, Arima-Sansho, Meneji and Truffle. Chef Sho explained that when he first stepped foot overseas, he was surprised at how other people were using Japanese produce (beef) and turning it into something else he had never seen before, with their cooking techniques – and beef carpaccio was one of them. While the beef was extremely marbled and really gratifying, HFB was really astounded by the red daikon that the beef was paired with. It was the first time he had tried it and he was charmed by its fascinating crunchy texture.

With the opening of Hide Yamamoto at Marina Bay Sands two years ago, Chef Sho moved over to Singapore to helm its kitchen as their Executive Chef. And thus the birth of his creation – Singapore Chilli Crab Soup served with Mantou as his second dish. Such was his love for our celebrated local dish! The soup was clean, and delicate, yet intense with various flavours harmonising really well together. This was definitely HFB’s favourite dish for the night and one that he wouldn’t mind replicating it at home (hint: lots of ginger, onions, tomatoes, chilli (oil?) and chicken stock).

Most people loved their Black Cod, and to Chef Sho, this dish, or rather ingredient holds much meaning to him, as it was the first dish that he had mastered when he stepped up from a sushi chef behind the counter, and into the culinary kitchen.

Served with Pomegranate and Balsamic Reduction, Kumquat Compote and Winter Turnip Puree, the dish was a harmonious medley of flavours. Rich flavours of the cod goes well with the tangy reduction sauce, with the kumquat compote breaking the monotony with its sweet, plus chewy texture. And the turnip puree does a great job mellowing the whole dish with its palate cleansing quality.

For dessert to round off the night, he named it “Classic Japanese Apple Pie 2012”. Paired with a very interesting Yoghurt Sake, which HFB didn’t quite fancy, Chef Sho created his rendition of the dessert his mum always made for him when he was young.

Essentially an apple-flavoured ice cream placed on top of a very crusty pie, HFB really enjoyed the dessert that night. Such simplicity, but articulate much delightfulness within!

Disclaimer: No ratings would be given, as this is an invited media tasting. HFB would also like to take this opportunity to thank DBS Indulge, Asian Food Channel and HY California for their hospitality.

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Kohii @ One Shenton Way

noreply@blogger.com (His Food Blog) — Wed, 11 Jan 2012 08:41:00 +0000

Office executives working in the heart of Central Business District (CBD) have a new lunch venue – Kohii, or ‘Coffee’ in Japanese, is a contemporary Tokyo café and sandwich bar. Located at One Shenton Way, a high-end residential development in CBD, Kohii offers healthy value-for-money deli delights with a touch of Japanese sensibility.

HFB’s first impression when he set foot at Kohii was akin to him being transported to Tokyo downtown - the al fresco setup plus the servers dolled up in modern Japanese café-styled uniform.

But what caught his eye most was the menu that came with Japanese wordings, which added more character to the whole branding. HFB LIKE!

Tasting went in full swing with the much acclaimed Mixed Mushroom soup ($9.80) and Pumpkin soup ($7.50) as well as their signature smoothies – Ichigo Nana (Strawberry and Banana $6.30) and Ringo Cinnamon (Apple and Cinnamon $6.30). Unlike the traditional French-styled mushroom soup that came heavily laced with cream, Kohii’s version of mushroom came without and definitely tasted more homely. It was light on the palate with a very full mushroom flavour in a good way. HFB was told there were five different awesome types of mushroom within.

It’s usually a love-hate relationship when it comes to pumpkin soup – either you love it or hate it. As for HFB, he is ok with pumpkin and he pretty much approved Kohii’s version that was again light in texture (no cream) and has natural sweetness from the pumpkin. As for the smoothies, he’s a bigger fan of the Ichigo Nana, named after the owner’s daughter, than the Ringo Cinnamon. You can also check out MangoMomo (Mango and Peach) that was named after the other daughter.

HFB was also introduced to Kohii’s trio of chicken sandwiches – the Teriyaki Chicken Breast ($9.50), the Curry Chicken ($9.50) and the Pesto Chicken ($8.50). Among all, he thought the curry chicken stood out the best - he was told all the chicken breasts were marinated with teriyaki sauce prior to grilling and drizzled with their various dressing and felt that the curry sauce really complemented brilliantly with the meat. Love it! However if he was to nitpick, he felt that the chicken breast were a tad dry for all trio – perhaps it was the cut of the meat, or maybe it was the cooking process.

But if there was one compelling reason why HFB should be back at Kohii, it would be the star of the afternoon – the Assorted Seafood Salad ($10.50)! Salad with heaps of seafood – prawns, crabstick, octopus, and scallops – swimming merrily with choice of salad dressing – Soy Vinaigrette, Goma or Miso. HFB sampled all three dressing and each has its own merits - the soy has a nice savoury and tangy balance, the goma has a rich familiar flavour that would suit the masses, and the miso a unique salad dressing that even HFB thought was really interesting in a good way.

With ingredients imported from Japan (they even uses UCC UESHIMA coffee from Japan), a nice ambience and atmosphere created, plus value-for-money deli offerings, what is there not to like about this place?

Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank Yean and Kohii for their hospitality.

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Pontini @ Grand Copthorne Waterfront - A Pictorial

noreply@blogger.com (His Food Blog) — Wed, 04 Jan 2012 15:57:00 +0000

Complimentary Bread

Fresh Canadian Oyster

Tuna Tartare with Lemon Oil Cintronette

Vitello Tonnato

Grilled Wagyu Steak

Porcini Mushroom Risotto with Foie Gras

Tiramisu

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Asian Food Channel's "Great Dinners of the World" premiering 13 Dec (Tue), 10pm

noreply@blogger.com (His Food Blog) — Tue, 13 Dec 2011 07:23:00 +0000

An Asian Food Channel (Ch435) original production, produced in collaboration with Pernod Ricard Malaysia (PRM), titled “Great Dinners of the World” will be premiering today (Yes, TODAY!!), Tuesday 13 December at 10.00pm, with every new episode premiering every Tuesday and Thursday at 10.00pm subsequently.

In the series, four rising stars of the Asian culinary scene find themselves transported to the foreign but culturally and historically rich Europe, and in addition to visiting the most picturesque chateaus, mouth-watering breweries and enchanting castles in France and Scotland, these four culinary maestros will be tossed out of their comfort zones and given the challenge of cooking up and delivering their signature Asian delights to their unsuspecting European guests of honour.

Will they shock the foreign taste buds with Asia's exotic and spicy flavours or swiftly win over the hearts and palates of these overseas foodies?

HFB caught the screener of the first episode, and as a trained culinary professional, he had to say he was kept in his seat throughout the show – it was as though he could feel the adrenalin pumping, the heart-stopping actions and the excitement all the way through! If you are one of those who enjoy watching reality television programmes, or enjoy culinary series like Iron Chef, or Hell's Kitchen, you will grow to appreciate and enjoy this series.

A little about these four chefs:

Chef Sho Naganuma

Chef Sho Naganuma is currently the Executive Chef of Hide Yamamoto, situated at Marina Bay Sands.

Chef Sho took his first step into the kitchen with his father at the tender age of six, who taught him how to prepare traditional Japanese dishes. His early experiences as a young boy in his home kitchen made a lasting impression on him and sparked an interest that became a life-long passion.

Chef Sho's food philosophy and style of cooking could best be described as “free” and "adventurous". Unhindered by the tried and tested, Chef Sho's experimental outlook in the kitchen is demonstrated by his unique contemporary take on traditional Japanese fare.

Chef Johnny Fua

Malaysian Chef, Johnny Fua has a background in architecture, which he incorporates this experience into his dishes, by using clean lines when plating. Calm and structured in nature, he concentrates on expanding natural flavours while giving each ingredient its own unique identity.

Chef Johnny is the Executive Chef at Tanzini Restaurant located at G Tower, Kuala Lumpur. And at 38 years old, Chef Johnny is still relentless in expanding his knowledge of various cuisines, techniques and ingredients. Whether plating up classic Italian dishes or stirring up a storm with free form recipes drawing from his extensive culinary experiences and inspirations, Chef Johnny’s synergy of knowledge in architecture, passion for food and culinary art, transforms even the most basic of ingredients into distinct neo-cuisine, where each plate is treated as a work of art.

Chef Malcolm Goh

Do not be fooled by Malaysian chef, Malcolm Goh’s mild-mannered demeanor; his infectious personality, outgoing nature and strong passion for food commands the kitchen.

Chef Malcolm has won countless awards and competitions to date, and won his most recent award at the Hong Kong International Culinary Classic 2011, winning the silver medal representing Berjaya University.

He currently holds the position of Culinary Executive/Supervising Chef at Berjaya University, teaching practical and theory classes as well as working as a Competitions Trainer.

Sherson Lian

Malaysian cook, Sherson Lian is no stranger to the camera, starring in many popular television programmes in Malaysia. Recently, Sherson was a guest judge in reality programme Dapur Selebrity and is currently the host for Malaysia’s lifestyle cooking show 5 Rencah 5 Rasa.

Sherson also enjoys doing his part for the community, working as a team-building consultant for the Centre for Customer Care Malaysia (CCC) and leadership training camps for foundation students at Help College teaching character building. Outgoing by nature and filled with a thirst for adventure, Sherson believes in having fun in everything that he does and making the best of every situation, no matter how taxing.

So save the date, you would definitely want to sit down for this!

High Tea @ The Moluccas Room

noreply@blogger.com (His Food Blog) — Tue, 13 Dec 2011 02:40:00 +0000

Set in the waterfront at The Shoppes of Marina Bay Sands, The Moluccas Room is named after the Maluku Islands, or the Spiced Islands, that is part of Indonesia, and is a contemporary and modern Indonesian restaurant featuring a unique marriage of authentic Indonesian flavours and Western cooking techniques. Helmed by Indonesian-born Executive Chef Alicia Tivey, whom HFB had an opportunity once to learn from her at Palate Sensation, The Moluccas Room has recently launched their High Tea service, which is available daily from 3pm to 6pm.

The tasting session commenced with a fine selection of tea leaves that was specially crafted by Gryphon’s master tea blender. And HFB picked up a white tea termed as White Gingerlily, an organic White Peony Tea with Thai galangal and lemongrass that creates an aromatic and delicately balanced brew of floral and earthly tone. HFB appreciated the subtle hint of citrus finishing amidst the very mild and smoothing white tea.

The chocolate lovers could indulge in The Moluccas Chocolate Society ($28++ for 2 persons) which presented an array of dried fruits, gourmet nuts and Gula Melaka macaroons served with a spicy Belgian chocolate dip. While HFB wasn’t a keen fan of dried fruits and gourmet nuts, he was really impressed with the very rich chocolate dip that came with a tint of spiciness from the chilli.

As for the gula melaka macaroons, what more could HFB say – truly a perfect marriage between the Asian ingredient and the French pastry. This was one of HFB’s favourite food offerings that afternoon. HFB looked forward to more adventurous and exciting Asian spices to pair with the macaroons in future!

The other offering during the high tea, was the The Moluccas Posh Tea Society ($32++ for 2 persons). Besides gula melaka macaroons, it also came with 5 other canapé-sized offerings on the multi-tier stands, along with tea and coffee, which HFB thought was more value-for-money.

The Lapis Legit, a traditional “thousand-layer” spiced cake delicacy, was really rich in flavours. Except it was a tad pity that it could make do with somewhat more butter as HFB found it modestly dry.

HFB was a little discontented with the Battered Bitter Ballen. Not that it tasted terrible or anything, but in his own words, it was uninspiring and non-intriguing. It was literally a Western dish of mini croquette balls stuffed with creamy chicken ragout and béchamel sauce. HFB was secretly hoping that there was a twist to it, but it didn’t take place, or at least it wasn’t evident enough; there was nothing Indonesian about it.

Thankfully, there was the Lemper Ayam to save the day. Traditional sticky rice with spiced chicken filling, it was nothing short of excellent! Nicely seasoned with a good balanced of flavours, the spiciness of the chicken paired brilliantly well with the sticky rice. HFB could definitely afford to pop a few more of these in his mouth.

The Udang Serabi was another beloved with HFB. Prawn blinis served with homemade mayonnaise sauce. HFB loved the nicely spiced prawns! It was really addictive.

This is the Martabak Telur Istimewa, a home-made pan-fried savoury egg pancakes served with special tangy & refreshing sauce. To be honest, HFB can’t really make out what was inside the filling of this dish. But HFB did vaguely remember it went well with the sauce.

Also available during their high tea was the Sri Kaya Crème Brulee ($12++), coconut custard infused with pandan leaves and topped with Indonesian flavoured ice cream. HFB loved his crème brulee, and certainly Moluccas’ version suited his taste buds. Its texture was smooth and silky and the coconut cream went really well with the gula melaka. This was a pairing that wouldn’t go wrong.

There were also ala carte desserts made available during tea time, and one of them was the Serabi ($12++), an Indonesian pancake served with creamy jackfruit pulps and drizzle of molten palm sugar syrup. HFB is not a huge enthusiast of jackfruit, and he also felt the pairing was a little odd, but nevertheless the pandan-flavoured pancake along with the sugar syrup was really yummy!

But HFB’s ultimate favourite was Moluccas’ version of Pisang Saleh Coconut Milk Ice Cream ($12++). The grilled banana slices accompanied with the home-made rich coconut ice cream was a clear winner! Well-caramelised banana that was really sweet and flavourful, it went intensely well with the coconut ice cream.

Overall, if you have some time and cash to burn for a slow afternoon high tea, why not give The Moluccas Room a try. HFB really loved the ambience and everyone enjoyed chit-chatting the afternoon away with their old and new-found friends during the session.

Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank Karen, FoodNews and The Moluccas Room for their hospitality.

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Moët Hennessy iPad App - Flavours Asia

noreply@blogger.com (His Food Blog) — Fri, 09 Dec 2011 08:03:00 +0000

Most foodies would know the basic principles of wine pairing – red with red meat and white with white meat. And most would usually associate wines with Western or European cuisines. But to help altered this mindset and modernised the Asian culinary scene, Moët Hennessy had created a FREE iPad app, “Flavours Asia” (Note: You must be above 17 years old to download this application), based on their world renowned coffee table book, A Heavenly Wine Match with The Flavours of Asia (more on that later), to help foodies, like you and HFB, to decide which wine complements best with your favourite local Asian dishes.

HFB loved the fact the one can easily search for the information needed based on the categories listed in the app - Pairings with Wine and Pairings with Food. And HFB definitely loved the fact that the actual labels of the wine were displayed on the app, so that one would not have the excuse to say, “Which one eh?” when come faced with a rack full of bottles at the wine shop!

Also try clicking on Brand Stories and it teaches you about the wine makers who create these outstanding wines. For those who wished to understand more in-depth details about the history, grape varieties, harvesting or bottling technique, this is the section created specially for you!

The food pairings are listed according to different countries, different ingredients and different flavours. So go forth and search for your favourite wine now to go with your Chilli Crab, Bak Kut Teh, Thai Green Curry, etc, now!

HFB was also told that the app would be updated every quarterly, so be prepped for up-to-date articles and news from some of Asia's finest sommeliers, chefs, and bloggers via this app. Yes, everyone can be a wine connoisseur!

And if that wasn’t enough of good news during this festive season, HFB will also be giving away FOUR copies of the coffee table book!!! Yes, you heard it right, FOUR copies of coffee table book that will come really handy this Christmas, New Year and even CNY period!

All you have to do is:

1) Download the iPad app, and leave a comment on this blog post along with your name and email address, and tell me one wine and food pairing under “SINGAPORE” listed within the application. One submission per person. **10 Chances**

And/or (if you don't have an iPad)

2) Blog about this post and send me the link via comment on this post with your name and email address. Multiple submissions allowed. **5 Chances**

And/or

3) Share this post with others on Facebook and Twitter, and send me the URLs of the share (timestamp link) via comment on this post with your name and email address. Multiple submissions allowed. **1 Chance**

FOUR persons with the most chances will walk away with the coffee table book. In the event if there is a tie, HFB will do a random selection. Deadline for this contest is: 22 December (Thu) 2359hrs. This contest is open to readers residing in Singapore only. Winners will be contacted by email. All decisions made by HFB are final.

Todai, Marina Bay Sands - The Mother of all Seafood Buffets

noreply@blogger.com (His Food Blog) — Mon, 14 Nov 2011 01:30:00 +0000

Name HFB a good buffet restaurant and most would churn out restaurants like The Line located at Shangri-La, Carousel found at Plaza Royal on Scotts or Greenhouse situated at Ritz-Carlton. However, with the entrance of Todai at Marina Bay Sands, HFB reckoned that this new kid on the block would give the more established buffet restaurants a run for their money.

Described as “The Mother of all Seafood Buffets” by Elmer Dills, the famous Los Angeles food critic, Todai is an upscale international seafood and sushi buffet restaurant, which offers a wide selection of food that are considered Asian Fusion Entrees, as well as the most talk-about offering of all – the year round serving of Snow Crab Legs. Wow!

HFB started with sushi counter and one interesting maki he spotted was the Kimchi Sushi, part of the offering from the Korean Festival Promotion. HFB was really impressed with the variety of sushi offered and he picked up a few that he fancied.

What’s a buffet without the cold seafood counter? Over here, HFB was delighted with the offering of Oysters, Snow Crab Legs and Salmon Sashimi (belly please!). While he lingered around this section most of the time, there were few hitches that got to him. To begin with, although the oysters were free-flow, each customer was limited to two servings each round. While HFB used to enjoy two dozen or more oysters at The Line, he gave up after 3 rounds at Todai (i.e. half a dozen) – it was simply too bothersome to re-queue.

Most of the Chefs behind the counters were Koreans, thus communication was an issue. While he did have his salmon belly the first time round, the next chef got no clue what he wanted and HFB gave up without a fight and settled for the norm – it was a little backbreaking conveying the message. While the snow crab was considered a highlight and a delicacy, it was taxing fiddling with it and the meat yield was just not worth the effort.

On a more positive note, there were some really interesting items they had on the hot section, which included the Korean BBQ Short Ribs and the Fried Ginseng. The short ribs were well marinated and packed with great flavours, imagined if it was a good-sized portion, it would have been divine!

HFB found the fried ginseng pretty fascinating. Not something one would usually find in a buffet offering, the fried ginseng went well with the honey provided at the side, but otherwise an acquired dish that not everyone would truly take delight in. HFB also had a great time devouring the Grilled Shishamo. He probably swallowed a dozen, but he lost count.

HFB fell in love with Todai’s Churrasco station. With different types and cuts of meat grilled on the spot, what one would have gotten would be a nice cut of warm meat well-rested and really juicy. This was one of the popular station, so be prepared to queue and wait. A word of advice – just grabbed whatever that was being offered at that particular instance and come back for different offerings thereafter – any attempt to converse with the chefs for a particular cut or type of meat was futile.

As for desserts, HFB picked a few he fancied. Nothing he could pick on or woo him, except maybe the self-serviced soft ice cream machine where one got to churn their own sundae. The texture of the ice cream was pretty decent.

Kinks aside, HFB reckoned Todai maintained a pretty high food standard throughout its various station offering and for those who enjoy a wide selection of food, perhaps it’s a good time to give Todai a try.

Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank Hoong An, HungryGoWhere and Todai for their hospitality.

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The White Rabbit @ Harding Road, Dempsey

noreply@blogger.com (His Food Blog) — Wed, 09 Nov 2011 08:55:00 +0000

The White Rabbit has established itself around the local modern-dining scene for quite sometime, and HFB was finally able to strike it off from his Gastronomic Wishlist (Yes, it has been updated).

Housed in a beautifully-restored chapel located off Dempsey, HFB was totally wooed by its colonial charm of stained glass and high ceiling – though the neatly-rowed wooden tables and chairs kinda reminded him of the dining hall of Harry Potter, the movie. Heh!

The tasting menu was a mixed selection of dishes from The White Rabbit’s Festive Menu starting from Dec 2011, and dinner commenced with the Assiette of Starter from the New Year’s Eve Menu. Diners can looked forward to the trio made of Foie Gras Parfait with Toasted Broiche and Shallot Marmalade, Pan Seared Scallop with Wakame Salad, as well as the Fresh Fig with Iberico Ham coupled with Assiette Parmesan & Rocket.

HFB was totally awed by the combination of fig and Iberico ham – it was certainly a marriage made in heaven as the sweetness of the fruit complemented really well with the savoury of the ham, as well as provided the needed texture for bite. Brilliant!

HFB although a great fan of foie gras (apologies to animal lovers) is not a keen admirer of foie gras parfait. However, even he had to conclude that he was rightly intrigued by the shallot marmalade that went absolutely well with it. Nothing short of excellence here!

Any respectable restaurant should execute a seared scallop pretty neatly and The White Rabbit did just that. While there was nothing to pick on, there wasn’t anything novel to excite HFB’s palate with it. The scallop did retain its juiciness and the wakame provided the added texture to it.

After sampling The Dining Room’s smashing Red Snapper Fillet, HFB’s expectation was slightly heighten when he noticed that there was a Champagne Poached Seabass on the tasting menu that comes with Mushroom Broth and Baby Vegetables. Under the Festive Degustation Menu, HFB thought the fish was nicely poached (by sous-vide method he presumed) and left a nice clean finishing on his palate. He also liked that there were lots of vegetables to match the dish. The only drawback was the mushroom broth, which HFB felt altered the texture of the seemingly crisp skin; mushroom foam perhaps might be more ideal, but he would never uncover the truth.

HFB is not a keen fan of turkey because of the perceived dry nature of its meat. But if one executed it in sous-vide style; now that’s a different story! The White Rabbit’s version for its Festive Set Lunch Menu came in Roulade style and stuffed with Chestnut and Smoked Oyster and coupled with Cornbread & Sage on the side, and accompanied with Cranberry Sauce. Tender would be what HFB would describe it, and rightly so. Funnily though – either it was all chopped up, or maybe HFB didn’t really chew well before swallowing it – he tasted the chestnut stuffing but missed the smoked oyster within it. However, what really stood out for him was the supplement of cornbread and sage that he thought was utterly spectacular! Really palatable and provided a much-welcomed subtle sweetness that rounded the dish exceptionally.

HFB would probably be crucified by The Marmalade Pantry’s ardent fans, but he stood by his conclusion that The White Rabbit’s offering of Sticky Date Pudding with Vanilla Ice Cream and Caramel Sauce offered during the Christmas Eve Dinner Menu more than outclassed the apparent (former) yardstick. It was moist, not too sweet and everything just fell in place marvellously. It’s been awhile since HFB enjoyed a really good Sticky Date Pudding, and he was glad he did.

Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank Cheryl and The Lo & Behold Group for their hospitality.

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Brunetti @ Tanglin Mall

noreply@blogger.com (His Food Blog) — Wed, 02 Nov 2011 11:43:00 +0000

Having visited Brunetti in Melbourne previously, HFB was really excited when they arrived at our shores. The part-alfresco 140-seater cafe in Singapore (one of the biggest HFB has seen) takes up the space formerly occupied by whimsical fusion restaurant Oomphatico's – and Brunetti was strategically born in Tanglin Mall!

So if one asked me what were the similarities and differences between the café in Carlton, Melbourne, and the one at Tanglin Mall, HFB would say one of the similarities was the large collection of traditional European cakes on the counter displays. There were so many choices available, so much so that there was definitely something for everyone. As for the differences, Tanglin outlet actually offers an all day savoury selection of Italian food such as pasta and even sandwiches, something that was not offered in Melbourne.

As for the layout – HFB felt Tanglin’s pastries displays were more subtle compared to Carlton, of which the latter was more of impactful, in-your-face kind, of capturing one’s attention when one enters the café. Unlike Carlton’s prominent long bar counters that churned out their nice coffee or amazing Italian Hot Chocolate (more on that later), Tanglin’s bar was disappointingly non-conspicuous.

HFB tried the cioccolateria, or chocolate selection which was produced on site, and he was somewhat fascinated by the many colours and textures that greeted him. What he liked about them was they didn’t taste too sweet. He was pretty sure the heart-shaped creation would be a bestseller comes this Valentine’s Day.

As for the Pasticceria, Brunetti’s cakes and desserts include a selection of Biscotti, Mignon (petit cakes), Cakes and Tarts, Danishes and Shortbreads. So basically customers have the option to have the same-flavoured cake in different serving sizes – Mignon, Sliced or Whole – totally awesome if one just wish to fill their tummy during tea-breaks or buy the whole cake for celebration.

Similarly for the Macaroons, HFB loved the fact that it wasn’t too sweet. The texture of the shell was also smooth and light, with just a little chewy, thus in his opinion, giving TWG’s macaroons a run for the money.

But the highlight of it all was HFB’s much missed Italian Hot Chocolate, which was so thick and robust in flavours, akin to drinking molten chocolate. Ask him one thing about Brunetti in Singapore, and he is more than glad to tell you the Italian Hot Chocolate was still as yummy.

And to quote him previously, “Brunetti’s version certainly etched deeply within him with its intense, thick, creamy – almost pudding like concoction. The way it coats your palate makes you aware you have had a lot of chocolate...almost to the point you have no clue you are purring! That was one helluva liquid chocolate!”

Disclaimer: No ratings would be given, as this was an invited taste test. HFB would also like to take this opportunity to thank Huntington Communications and Brunetti for their hospitality.

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Sui Japanese Dining & Sake - A Pictorial

noreply@blogger.com (His Food Blog) — Mon, 10 Oct 2011 06:30:00 +0000

Anar Restaurant, Resorts World Sentosa

noreply@blogger.com (His Food Blog) — Mon, 03 Oct 2011 02:00:00 +0000

HFB usually associates Arabia as a land of mystic – you know; the Ali Baba and the Aladdin. And stepping into Anar Restaurant, one of newest restaurants situated in Resorts World Sentosa (closer to broadwalk), one would imagine that they had been magically transported (via the magic carpet, maybe) to the Middle East.

With an array of Arabic decorations – ranging from low-hanging old lamps inspired by Blue Mosque in Istanbul, to Iranian-imported tiles used within the Arabic Persian Arches, and the majestic chandelier that sits under a silver dome in the main private dining room within the wine cellar – dining at Anar is akin to a mystical food journey that took you to different part of the Middle East.

Anar, which means Pomegranate in Persian language, hires chef from Persia and Lebanon, so one can ensure that the food served are as authentic as those found in the Middle East.

The evening was set in motion with the recommended Litchi Smash ($12.00), a mocktail that was essentially a harmony of Lychee crushed with Fresh Lime, an added touch of Fresh Mint and served tall over crushed ice with Ginger Ale. Real straightforward yet simply refreshing! A great start to the evening.

We were served the Taftan Bread, leavened flour bread that originates from Persian cuisine – looked and tasted similar to Naan, but better as it was baked fresh on the spot by the chef in the clay oven while we were seated.

The condiments provided were pickles, tomatoes; mint leaves, but goes best with the feta cheese.

An Arabic interpretation to the classic Caesar Salad, the Fattoush ($12.00) was made up of Romaine lettuce, tomatoes, cucumber, capsicum, radish, onion, mint and garlic and dressed with lemon juice and apple cider topped with some toasted bread. A refreshing dish that really opened HFB’s palate, he would consider this a safe dish to order for the unadventurous.

For the bold and daring, you could navigate the unchartered with the Mohammarah ($12.00), a cold red Levantine dip of walnuts, tangy tart pomegranate, red fleshy peppers and spices.

HFB did not take much to the aftertaste of the spices, but he certainly did really enjoyed the thick, robust flavours that derived from the walnut. Excellent to go with the taftan bread, which the staffs are more than willing to top up for you!

You would never go wrong with the Hummus with Minced beef ($14.00). It was a healthy dip made of puréed chick peas with sesame seed paste, fresh garlic, lemon juice and extra virgin olive oil topped with grilled minced beef. So creamy and awesomely good with the minced beef, this was one dip you didn’t want to miss if you were in Anar. Not surprising, we mopped up the whole dip with the taftan bread before the mains arrived. YES, it was that YUMMY!

For the main, we had grills, of which the Shish Taouk ($32.00) and Chelow Kebab Kubide ($38.00) were served together. A traditional Babylonian recipe, the former in essence was a chicken breast marinated in rich yoghurt, garlic and tomato puree; then grilled over smoking charcoal and served with traditional ‘toum’, a Syrian garlic paste. This was most probably one of the best grill chicken dishes HFB had ever sampled. It was succulent with a good smoky flavour and well seasoned. Great, almost divine!

Not to be outdone, the Chelow Kebab Kubide, a minced lamb kebab, came with a serving of steamed Persian saffron rice “chelow”. How luxurious was that? Cooked using basmati rice, the “chelow” was really fragrant and pleasing.

For those who often shunned the lamb for its gamey taste, Anar’s version would guaranteed you otherwise. In addition, the meat was really tender and truly addictive. HFB really enjoyed the mains. It was excellent!

For desserts, we savoured the Um Ali, a rich Arabic dessert that was traditionally prepared for special occasions. Served warm, it was made from sweet milk, puff pastry and cinnamon with pistachios, almond, and raisins; it was also topped with sweet whipping cream. HFB like this milk dessert pretty much. The nuts provided an added texture that was delightful to enjoy. A really sweet deal to finish off a memorable dinner.

Disclaimer: No ratings would be given, as this was an invited taste test. HFB would also like to take this opportunity to thank Adda and Anar Restaurant for their hospitality.

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