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Canopy Garden Dining & Bar @ Bishan Park with Y.E.S. 933 美食鉴定团

hisfoodblog@gmail.com (His Food Blog) — Mon, 09 Nov 2009 15:11:00 +0000

Canopy, located within lush gardens of Aramsa Spa in Bishan Park is positioned as an Australia style café that provides the perfect getaway for families, couples and pet lovers alike.

The new outdoor Canopy Bar also provides a unique setting for one to lounge and enjoy a mug of beer, or glass of wine with friends and loved ones.

And if you do not already know, Jazreel Low, the former Star Search 2nd runner up and her husband owns the spa and the restaurant, along with some other business partners.

As part of the group that took part in the food tasting session for the last recording of Y.E.S. 933 美食鉴定团, HFB was served first the Trio of Hot Prawns Cocktail ($16.00 for usual serving), Smoked Pepper Duck ($16.00 for usual serving) and Eggs Benedict ($12.00 for usual serving).

The only thing that HFB could remember on the prawns was the accompanied Avocado and Mango, nothing memorable to say the least. At least the eggs was decent with a runny yolk, but he did find the Hollandaise sauce slightly salty. The skin of the smoked duck was nicely seared and retained that nibble of fats, giving it a juicy bite.

Next up, we were served a series of mains to share. The Grilled Pork Rack ($25.00) wow HFB with its serving size. One would get a perfect thick piece of meat for a good bite. However, what would make it more awesome if Kurobuta Pork was used instead – the juicy layer of fats would definitely enhance and ensured a more luscious finish. Alas, it was not to be and HFB did find their meat a tad dry for his liking.

HFB do not usually order fish for his mains (only on this instance), and the Red Snapper Fillet ($26.00) didn’t do anything that would change that. It was another decent dish that didn’t register an impression. Enough said.

“Twirl it round a fork and slurp it up” – at least that’s what their menu suggest one to do it when you order their Crabmeat Aglio Olio ($19.00). However, HFB would advise against it – this dish was clearly thumbs down for him. Close to saying it wasn’t fresh; the crabmeat didn’t have that clean, bright taste of the sea. Pasta wasn’t as al dente as he loved it to be. Unfortunately, HFB’s search for that elusive crabmeat pasta that can beat this version is still on-going!

Canopy also served vegetarian menu from the Green Room Café next door, where one can also have a healthy obsession for quality ingredients with playful exuberance on their table. They strived to change the way one view vegetarian cuisine forever, and HFB applauded that they did. Their Curry “Lamb” Pie ($14.00) made of mushroom and carrot filling served with Vine Tomato Sauce really did tasted like lamb – so much so that one of the participants commented that it was something she never quite tasted before even though she was a vegetarian for 12 years! The curry was flavoursome and nicely spiced. Bravo!

The WOW dish of the day was their Gnocchi, made of Pumpkin, Spinach served with Parmesan Cheese and Semi Dried Tomato. HFB never really liked gnocchi as the starch fills him up quickly. Usually made from ordinary wheat flour, potato, bread crumbs, or similar ingredients, their version however dominantly used pumpkin, that gives it a more sweet tasting flavour and a less starchy finished. Paired it with the semi dried tomato, and the sweet and savoury combination works harmoniously. This dish was addictive!

The brunch was wrapped up with desserts of Homemade Sticky Date Pudding and Old Fashion Apple Crumble ($10.00 each).

While the former tasted delightful with the butterscotch sauce and a pretty warm and moist texture, the latter paled in comparison with its slightly dry finishing and lacklustre taste.

Disclaimer: No ratings would be given, as this is an invited taste test. I would also like to take this opportunity to thank Pris, Y.E.S. 933, and Canopy Garden Dining & Bar for their hospitality.

Bishan Park II
1382 Ang Mo Kio Ave 1
Singapore 569931

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Highlights from HFB Makan Session VI (Singles Only) @ Standing Sushi Bar

hisfoodblog@gmail.com (His Food Blog) — Mon, 02 Nov 2009 14:06:00 +0000

The Cathay Restaurant - A Dash of Nostalgia

hisfoodblog@gmail.com (His Food Blog) — Tue, 27 Oct 2009 17:06:00 +0000

Did you know? When The Cathay Restaurant first opened in 1940, it served European fare and not Chinese cuisine. Its fame reached new heights when it re-opened in 1951 to serve mainly Cantonese and Shanghainese cuisine.

The restaurant was close in 1964, but re-opened once again on 27 January 2007, as the choice venue for exquisite Chinese food set amidst an ambience of understated elegance. It is now located at the level 2 of The Cathay, with a capacity of 200.

HFB was greeted with a saucer of Deep-fried Silver Cod as a complimentary snack. Crispy with a hint of spiciness, it was a really addictive to nibble on.

Dinner proper was started with the introduction of Cathay Twin Combination – Baked Sea Perch done Japanese-style with Egg White, and Smoked Duck Roll ($14.80++). While the former was well-executed – nicely baked and full-bodied with flavour, the latter paled in comparison – it was lacklustre and uninspiring.

The highlight of the evening surely belonged to the acclaimed Double-boiled Shark’s Bone Cartilage with Bamboo Pith plus Shark's Fin in Spaghetti Squash ($28.00++). Painstakingly boiled for 8 hours to a milky white, the hearty soup came with big chunks of shark fins along with natural goodness of nutrients that are critical for bone and joint health (think glucosamine-like compounds). And if you thought that was all, feel free to shred the side of the hollowed spaghetti squash, which gave one strands of the fruit that resembled the Italian pasta. This soup alone is filling enough for a meal – so a portion to share might be ideal for two.

Next up, the Baked King Prawn with Minced Meat done “Portuguese Style” ($12.80++) – and true to its cooking technique, the dish was characterised by its rich, filling and full-flavoured taste. However, HFB felt that the prawn was over-baked, thus the texture of its flesh was slightly dry.

The scallop was of substantial size from the Braised Stuff Fresh Scallop with Prawn Paste in Crabmeat Sauce ($10.80++), and came coupled with a nice silky crab meat sauce. His only gripe was the prawn paste that tasted quite funky – which sparklette quite adequately described it as “those pseudo prawn/lobster balls you find at steamboat restaurants.” HFB agreed.

The staple for the evening was XO Fried Rice ($8.00++) that came with generous servings of Scallops, Prawns, French Beans, Bean Sprouts and a dash of Ebiko, or Prawn Roe. The rice was thoroughly fried resulting in each grain being nicely coated with the XO sauce. HFB would prefer a stronger “Wok Hei” flavour, but otherwise still a respectable dish.

An exquisite dessert, the Chilled Pumpkin Puree with Yam Ice Cream came in a Young Coconut shell ($6.00++). Nicely chilled with thick puree, HFB also thought the pumpkin and yam combined well.

Disclaimer: No ratings would be given, as this is an invited taste test. I would also like to take this opportunity to thank Kara, and The Cathay Restaurant for their hospitality.

2 Handy Road
#02-01, The Cathay
Singapore 229233

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B Restaurant @ Bellini Grande

hisfoodblog@gmail.com (His Food Blog) — Wed, 21 Oct 2009 14:14:00 +0000

A 50 seater brasserie sitting on the second storey of The Bellini Grande in Clarke Quay, B Restaurant, located at the former Crazy Horse, serves modern European cuisine daily.

With a dimly-lit, intimate interior with lush velvety furnishings the place looked suitably remarkable and alluring.

Helmed by the flair of Executive Chef Jeffrie Siew (formerly from the now defunct Corduroy & Finch), one thing that the establishment struck me was the service of the wait staffs. It was pretty obvious that they were well-trained – conscientious yet unimposing in a good way.

HFB found the complimentary bread elaborate, yes indeed, as it was an intricate roll of Foccacia stuffed with slivers of Zucchini, and topped with Parmesan Cheese and Wild Herbs. It helps that it was also served warm. Bravo!

Our shared appetisers consisted of one Salad of Seared Peppered Indonesian Yellow Fin Tuna Loin a la “nicoise” ($19.00), which HFB thought was nicely done – “clean” to the palate, with a hint of tanginess from the pepper.

The other being the Beef Carpaccio, Marinated Vegetables, Cucumber Spaghetti and Mini Greens ($18.00), nicely adored with spots of balsamic vinaigrette reduction at the side. The meat was really fresh and nicely sliced – but can’t they serve it in bigger slices? Anyhow, it also helped that HFB’s favourite rocket salad came with it.

HFB also had to himself, a serving of B Signature Cordon Bleu Crabmeat Soup with Tarragon ($14.00). Topped with a Sour Cream Foam, this was the highlight of the evening – probably one of the best soups that HFB had ever tasted! The fully flavoured bisque came with abundance of prized crabmeat that made the soup really appetising. In a blink of an eye, HFB generous bowl of soup was emptied. A quick check also revealed that everyone who ordered the soup mopped up theirs too! This is definitely a MUST TRY.

His main was that of Soy Glazed Fillet Atlantic Black Cod, Sauté Potatoes and Chardonnay Sauce, coupled with a Lasagne of Carrots, Eggplant, Tomatoes, Zucchini and Asparagus ($28.00). A little oxymoronic if HFB may sound, but the initial taste of the fish was fresh and smooth, yet rich and buttery on the aftertaste – everything good rolled into one at the same time. As of most cod fish dishes that leaned towards heavy on the palate, in this instance, the soy glazing helped to lighten it – thus making the dish pleasurable even towards the end. HFB hardly ordered a fish dish for main, but he was glad he did that night.

Since there were 7 of us at the dinner table, it wasn’t surprising that all 7 desserts found in the menu were fired away! French Cheeses with Grapes, Figs Compote & Biscuits ($18.00), would be an ideal dish to go with your wine, but unfortunately, HFB didn’t managed to sample any of it that evening.

Pineapple Raviolis, Pineapple Confit and Pineapple Sorbet ($12.00) – the fried pineapple ravioli was something interesting, however, HFB was misled that it was filled with Mango – turned out my portion was “stained” with the accompanied mango sauce, which he thought overwhelmed the dessert a little.

Another out of the ordinary dessert – B Signature Chocolate Chilli Tart & Butterscotch Almond Ice Cream ($12.00), came with a spicy smack at the end of it, which unfortunately HFB didn’t appreciate it.

A savoury plus sweet dessert, the Goat’s Cheese Brûlée, Fig Paste & Rosemary Ice Cream ($12.00) was another interesting concept. Nicely caramelised at the top with a tint of creamy goat’s cheese flavouring, it did just enough to separate itself from the boring norm.

Warm Sticky Dates Toffee Pudding & Toffee Ice Cream ($12.00) was a lovely marrying of hot and cold along with nicely executed texture of the pudding. It also helps that the euphoric sugar rush gave one great comfort!

Hot Liquid Chocolate Coulant with Passion Fruit Sorbet & Mango Sauce ($12.00) came with a lovely molten chocolate lava interior. Although it wasn’t bad, it was regrettably forgettable.

And for the fickle-minded, the restaurant even offered a B Brassiere Dessert Sampler ($15.00) where you can savour each and every dessert mentioned above.

Overall, taking into consideration all aspects – price, service, food and ambience, HFB strongly felt that B restaurant is seriously undervalued. Highly recommended for couples who are looking for a good place to dine at decent prices with great ambience and service – this place is probably the “Find of The Year” for HFB!

Disclaimer: No ratings would be given, as this is an invited taste test. I would also like to take this opportunity to thank Hoong An, Hungrygowhere and Chef Jeffrie Siew, B Restaurant for their hospitality.

3B River Valley Road
#01-01, 2nd Level The Foundry,
Clarke Quay
Singapore 179021

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Advertorial: Julie & Julia Media Class @ Palate Sensations Cooking School with Chef Alicia Tivey

hisfoodblog@gmail.com (His Food Blog) — Wed, 14 Oct 2009 15:17:00 +0000

Just as Julia Childs took her cooking lessons from Le Cordon Bleu, HFB along with My Wok Life & ieatishootipost were invited to participate in a cook-off session at Palate Sensations Cooking School, as part of the launch for Julie & Julia movie.

Our mission – to learn the ropes of some dishes that were featured in the film, under the tutorage of Chef Alicia Tivey, who once honed her skills at the world-renowned Tetsuya’s Restaurant, Sydney.

The first half an hour or so were spent observing the cooking demonstration by Alicia, and first up was Tomato Bruschetta. HFB was craving for this dish after seeing the movie!

A more Italian than French dish, a good tip that HFB picked up was to pre-make some peeled Garlic Cloves immersed with olive oil, and cooked in the oven in 140 °C for 2 hours – these soften garlic cloves would then be used for rubbing onto the toast bread – giving it an enhanced flavour.

We were also taught of the different types of tomatoes we could use as toppings – the peeled version, the unpeeled version, and even using Cherry Tomatoes!

And if you are adventurous enough, you can opt to follow Julie character in the early scenes of the movie and fry the bread in olive oil in a pan before adding the tomatoes and garlic. However, HFB thought that was too greasy for his liking.

Granny Smith Green Apples are the preferred for the Apple Tarte Tatin, or Upside Down Apple Tart although one could use Pear as a substitute. Peeled, halved and cored the apples, while you spread a thick layer of butter over the skillet (although a copper tarte tatin mold will be perfect, as recommended by Susan Spungen who developed the recipe for the movie) and pour sugar evenly over bottom.

Once sugar is melted, arrange as many apples as possible in the skillet, cooking it over moderately high heat.

Juices should be deep golden and bubbling (estimate 18-25 minutes).

Once caramelised process has completed, lay the pastry over the apples, trimming it according to the circumference of the pan, and baked it for about 10-15 minutes, until pastry is browned.

Transfer the skillet to a rack and cool for at least 10 minutes. One can opt to top it with Vanilla Ice Cream or Cream Fraiche if desires. HMmmmm… looks just as good as the movie when Julia character flipped it over!

Finally, we observed the steps for making the Hollandaise Sauce. One important thing to remember is to use unsalted butter – since almost half a block of butter is needed with every 4 eggs.

An important tip when poaching an egg is to crack the egg right above the water so that the egg white will form a nice layer around the egg yolk. Of course the other tip, according to Julia character, is to get the right eggs – very, very fresh eggs. Do also remember to add a splash of White Vinegar and stir the water (two to three inches deep as recommended by Julia character) before the egg is crack – this would ensure one gets a nicely poached egg.

We spent the next one hour or so creating havoc in the kitchen trying to remember the steps and preparing our own food. In an instance, HFB felt like he was transformed to a male version of Julie Powell, a food blogger cooking in a kitchen. And after much effort, it all comes down to the moment we have all been waiting for – sampling our very own masterpieces! Heh.

Overall, it was a really an eye-opener and a wonderful experience. HFB cannot wait to master Beef Bourguignon next!

Advertorial: Julie & Julia (2009) – A Movie Review

hisfoodblog@gmail.com (His Food Blog) — Thu, 08 Oct 2009 15:29:00 +0000

A romantic drama set back and forth in 1950s, Paris, and post 9/11 in New York City, this movie is based on two true stories of two individual woman – Julie Powell, and Julia Child – whose lives were intertwined through the love of culinary, despite the disparity of time and space. However, through time, both discovered that with the right ingredients of passion, ambition, and lots of butter, all things are possible!

Convincingly starring Meryl Streep as the celebrated chef, Julia Child, who never failed to tingle the hearts of the audiences with her heart-warming character and delightful assortments of high-pitched diction. One would also be inspired by her never-say-die attitude – to be the first American woman to study at Le Cordon Bleu, Paris. Her tenacious approach in spending years co-writing the much distinguished cook book – Mastering the Art of French Cooking was also much applauded.

The concurrent storyline tracked Julie Powell (Amy Adams) who found her perfect outlet from her stressful job, a call centre operator for the redevelopment of WTC – that’s right, through cooking! Revealed as a huge fan of Child’s, Julie devoted 365 days to cooking all 524 recipes found in the cook book and documenting it on her blog. And like her idol, she found eventual success - through her blog, became a book author, and finally a movie made about her.

HFB truly enjoyed the show – for both as a foodie and a blogger, he could absolutely identify the emotional rollercoaster conveyed by both characters at different stages of their lives – cooking and blogging as a form of therapeutic release from the mundane everyday life, suffering meltdowns when the recipes did not turn up the way it should be, getting his first comments on this blog, and securing his first interview with the mainstream media.

So if you are foodie and you blog, this movie will definitely keep you glued to your seat. A 4.5 out of 5 yummy Beef Bourguignon!

HFB Makan Session VI - Singles Only Event @ Standing Sushi Bar

hisfoodblog@gmail.com (His Food Blog) — Mon, 05 Oct 2009 15:52:00 +0000

Join us as you step out of your comfort zone and mingle with the rest of the single foodies, who are equally fun and sociable at the Standing Sushi Bar on a lovely Saturday evening on 24 Oct.

What’s more, there’s going to be free-flow of delectable Japanese food at an attractive price of $40 nett, (think Sushi Nigiri, Handroll, Maki, etc) coupled with a conducive interacting environment and booze at Happy Hour prices throughout the event (disclaimer: if you drink, do not drive).

However, do note that this is a 25 y.o and above event, and you do need to furbish your name, gender, mobile, email, date of birth, occupation and no. of pax (do provide corresponding information of your friends too) to hisfoodblog@gmail.com no later than 21 Oct (Wed). Seats are limited so do register early to confirm your places today!

Photos from HFB Makan Session V @ 1 Caramel

hisfoodblog@gmail.com (His Food Blog) — Wed, 30 Sep 2009 18:23:00 +0000

Beijing Gong - Imperial Cuisine Fit For A King

hisfoodblog@gmail.com (His Food Blog) — Thu, 24 Sep 2009 14:46:00 +0000

Mentioned about Imperial Cuisine, and Buddha Jumps Over the Wall probably would be the first dish that comes to your mind – but thanks to Beijing Gong, one will be educated with the ‘real’ imperial dishes based on recipes once used in China’s imperial kitchen (FYI, the Royal Family do not consumed good food everyday).

Take a step into the restaurant, and one will find it sparsely decorated with original paintings and calligraphy art.

The place sits an estimate 30 pax, with a private room for another 10. The dinner (priced at $28, $38 and $48 per pax pending on the selection of the soup) started with the cold appetisers which could change daily.

Visually, the Fermented Fried Mung Beans didn’t look too appetising, but taste wise; it was clean, simple and light on the palate, with a slight “beany” (for a lack of a better word) taste – whoever thought this was one of the dishes that Empress Cixi is actually fond of!

Long Beans with Sesame Paste and Garlic was another simple dish made tasty. Cooked to a nice texture, however, HFB thought the sesame paste was slightly domineering.

Who could figure these Carrots were thinly sliced by hands? Lightly stir-fried, one could literally ‘taste’ the deftly techniques by the chef – the 刀功 (knife skill) gave the usually plain carrot an extra crunchy edge in terms of texture.

HFB found the Thin Sliced Pork Knuckle superbly executed. There was hardly a trance of oily aftertaste when one consumed this dish (the chef painstakingly steamed this dish numerous times, removing the layer of oil after each instance) and it disintegrated almost instantaneously upon touching one’s mouth.

The Cabbage with Mustard was more of a love-hate affair. One either appreciate it, or don’t – unfortunately in this case, it was too peculiar for HFB – the sourness was too overpowering, although he would credit it as an excellent dish to open up one’s palate for the hot dishes that are coming up next.

The Deep Fried Lotus Root with Chives was really enjoyable. The crunchy consistency coupled with the savoury chives (another love-hate ingredient) was a delight and if one enjoys 锅贴 (Chinese Pan-fried Dumplings), one will definitely love this!

The next dish was the exotic Fish Lip with Shredded Sea Cucumber and Bamboo Shoots in Premium Soup (Dry Cured Chinese Bacon and Old Mother Hen). Squeamishly as it sounded, the fish lips were actually thinly shredded in the soup, and looked pretty much like the sea cucumber, except it had a bit more bite and a slight fishy hint.

One of the non-authentic dishes that catered more to the enjoyment of our locals, the Deep Fried Sea-Prawns coated with Sweet and Sour Sauce was the crowd favourite. Nicely battered and immensely flavoured, the prawns were really fresh and retained that crunchy bite! Paired with the deep-fried thinly sliced veggies (hand-cut again), it provided a nice break from the lighter dishes earlier on.

Another flavoursome dish was the Braised Beef Brisket. It was intense and the meat was really tender, with slight fibrous bite. Delicious!

HFB loves Tofu, and their version was brilliant. The tofu was braised till it was soft and silky, and which its skin soaked up the flavours from the gravy. One could also taste the freshness of the tofu, and HFB loved it that the gravy was light on the palate and complemented the tofu really well.

土豆丝 or Thinly Sliced Potato was probably the “cheapest” dish to be featured that evening – how much could potato possibly cost? However lightly stirred fried, this dish turned up to be a real gem, the dark house for the evening, and perhaps even the most under-rated dish one could ever try. Again, one was savouring the exquisite 刀功 of the chef. The dish was so enticing after one mouthful, that pretty soon; everyone was helping themselves to seconds for this dish. The firm, crunchy texture of the potato provided that alluring factor – this dish is amazingly addictive!

And if one think such fare is too exotic for you during lunch time, Beijing Gong is currently offering a $10 lunch menu that consists of Chinese Dumplings and a bowl of Noodles (HFB tried the Braised Beef version). To be honest, HFB is not a big fan of Chinese noodles, but the beef was remarkably tender and the soup was intensely flavoured.

However, what he enjoyed most was the dumplings that exploded with broth when he took a nibble at the dumpling skin, which was done just right – not too thick, yet firm enough not to break when one picked it up with chopsticks.

To end of the night, we were introduced to Empress Dowager favourite dessert – the Imperial Yogurt. To be honest, HFB still couldn’t quite figure out why she even liked this dish – perhaps that’s why he remained a commoner. The smooth curd was slightly sour, but mostly tasteless and left a dry aftertaste on the palate.

However, the saving grace at the end came in the form of Traditional Teochew Mooncakes that were hand-made only upon orders. White Lotus Paste-filling coupled with a sprinkle of Sesame Seeds at the top, gave the nicely flaky pastry – fresh from the oven – an added bonus! And since Mid Autumn Festival is just around the corner, Beijing Gong is also offering a box of four traditional mooncakes at $25.

P/S: HFB already ordered 2 boxes! So what are you waiting for?

Disclaimer: No ratings would be given, as this is an invited taste test. I would also like to take this opportunity to thank Derek & Beijing Gong for their hospitality.

41 Kreta Ayer Road
Singapore 089003

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Standing Sushi Bar @ OUB Centre

hisfoodblog@gmail.com (His Food Blog) — Wed, 16 Sep 2009 16:11:00 +0000

Stand, order, and eat – sushi that is, where the seafood are flown in from Japan everyday. This Japanese dining concept by Standing Sushi Bar is geared towards the fast-paced environment of Shenton Way, where professional desire quality food at a snap of their fingers.

However, come dinner time, out comes the high chairs and the shop is turned over for “by reservation only” Omakase dinner ($50 per pax) – where dinners leave the selection of the evening’s menu to the chef and expect him to be innovative and surprising in them – which usually also includes the day’s best offerings.

First up, Japanese Sea Snails that was served chill. HFB absolutely digs shell food and this dish was excellent in many ways. The cold temperature succeeded in drawing out the natural sweetness and the firm chewy texture of the flesh. He could probably finished dozens easily.

The Hokkaido King Crab Leg with Home-made Miso was yet another simple but outstanding dish. The crab eluded a natural “sea flavour” that was appetising and the miso sauce was robust with flavour. The only drawback was that the sauce tended to overwhelm the natural taste of the crab.

Sashimi Moriwase consisted of Maguro (Tuna), Sake (Salmon), Mekajiki (Swordfish), Hamachi (Yellow Tail) and Hotate (Scallop). Fresh and came with good thickness – there was really nothing bad to pinpoint on. Worthy mention goes to the Hamachi Belly that was all natural Omega 3 goodness!

By now, HFB wasn’t surprised that the Karubi Beef Tataki with Bonito Flakes and Spring Onions was well executed. The marbling was great and the meat was succulent. The bonito flakes also provided a nice salty touch to the dish.

Served chilled as a palate cleanser, the Egg Plant with Light Soya Sauce came with a hint of Grated Ginger. Unless one is a fan of egg plant, it probably would be too squashy for you. Otherwise, HFB thought it did a good job in clearing the palates.

HFB loved soup and the Steamed Hotate Soup with Tofu didn’t disappoint. However, if one expected the scallop to taste as good, you will be disappointed since its essences were all captured nicely in the clear soup.

A sushi bar ain’t worthy to be addressed as one if there weren’t sushi offerings during the Omakase. Trio of Maguro, Hirame (Flat Fish) and Anago (Boiled Salt-water Eel) were presented and they were nothing short of excellence in terms of freshness. The boiled eel was remarkably exquisite and was only prevailed by that of HFB Tsukiji’s Sushi Dai experience.

Matcha Ice-cream with Green Tea Cake Roll and Red Bean Paste was the last order of the evening. The red bean paste was enjoyable, although one can probably grab the cake and ice-cream off the shelves of some reputable Japanese supermarket.

They say good things come in small packages and the evening's pleasant surprise was the offering of 3 complimentary thick cubes of Otoro, or Tuna Belly that was what's left for the day. WOOT!

Overall, it was an unexpectedly enjoyable dinner. HFB was really filled by the end of the meal, and the personalise touch of Chef Roy explaining each and every dish sums up the lovely evening. Next up, braving the Shenton Way lunch crowd for the REAL standing sushi experience!

Rating
Food: 4.5/5 (Good range and quality of hot and cold food)
Service: 3/5 (Service staff looks clueless at times)
Ambience: 4/5 (Cosy & quiet)
Price: 4/5 (Affordable for the quality of food served)
Total: 15.5/20
1 Raffles Place
#B1-02B OUB Centre
Singapore 048616

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HFB Makan Session V @ 1 Caramel - Sign Up NOW!!

hisfoodblog@gmail.com (His Food Blog) — Thu, 10 Sep 2009 18:43:00 +0000

Holler to all desserts lover!!! HFB Makan Session is back and he is sharing with his readers, the art of French patisserie techniques coupled with Japanese aesthetics @ 1 Caramel.

Venue: 1 Caramel, The Luxe, 6 Handy Road, #01-01A S(229234)
Date: 17 Sep (Thu)
Time: 7.00pm onwards
Price: $25.00 nett
Menu: 1 Starter, 1 Lite Main, 10 Dessert Samplers and 3 cups of tea
(Disclaimer: Photos you see below are the actual serving portion
and NOT the sampling portion)

Seats are limited to 30 pax so email HFB your Name, Contact Number, and No. of Pax to hisfoodblog@gmail.com today! Closing date for the sign up is 15 Sep (Tue). Looking forward to see you soon.

Starter: Demitasse of Wild Mushroom Soup with Homemade Baguette

Lite Mains: Home-made Archipelago Pizza (Choice of Margherita or Hawaiian)

Degustation of Desserts Part 1
(Served with 1 cup of Geisha Blossom)

Light Italian Gateaux - Mascarpone and Ricotta Cheese Mousse with Pistachio, Chocolate Chip and Candied Citrus

Lychee Rose - Lychee Rose Mousse with Juicy Lychee Jelly and Valrhona Ivory Chocolate Glaze

Lemon Roulade - A Citrus Sponge Roll filled with Lemon Curd and a Light Mascarpone Cream

Degustation of Desserts Part 2
(Served with 1 cup of Happy Birthday Tea)

Mango Mascarpone - Mascarpone Cheese Cream on Coconut Crumbled topped with Mango Compote

Chocolate Berry Lust - Luscious layers of Valrhona Chocolate Ganache with Fresh Exotic Wild Berries laden of a bed of Pure Crunchy Hazelnut Mix

Nid d'abeilles - Layers of Honey Chiboust Cream and Strawberry Jelly sandwiched with Crispy Almond Dacquoise

Degustation of Desserts Part 3
(Served with 1 cup of Smoky Russian Tea)

Red Velvet - Moist Velvet Sponge with layers of Rich Dark Chocolate and Cherry Ganache

Peanut Butter Cheese Tart - Peanut Butter Cream Cheese Tart with a hint of Lemon and a Crunchy layer of Hazelnut Praline

Chocolate Praline Cake - Sinful Chocolate Cake with layers of Velvety Smooth Chocolate Ganache

Hazelnut Orange Cake - Lovely Festive Cake with Mixed Spices and Roasted Hazelnuts with a Citrus Twist

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Ah Hoi's Kitchen @ Traders Hotel

hisfoodblog@gmail.com (His Food Blog) — Wed, 09 Sep 2009 15:25:00 +0000

Located at the poolside and rooftop garden level of Traders Hotel along Cuscaden Road, Ah Hoi’s Kitchen is widely decorated with dining accolades displayed proudly on its wall. Take a step into the restaurant and you are greeted with a casual, relaxed atmosphere – high ceiling fans, warm lighting and full glass panels.

The dinner was underway with the Crispy Fried Homemade Beancurd ($6.00) coupled with Wasabi-mayo. Salted Egg Yolk along with Seafood and added crunchiness of the Water Chestnut – What’s not to love about this? Love it!

The Doubled-boiled Duck with Black Dates and Peanut Soup ($8.00) reminded HFB of the typical type of soup that granny will boil during family dinner. Traditionally using Pork Ribs or Chicken, the chef decided to replace it with duck instead for an enhanced taste. The dates, wolfberries and peanut lend sweetness and natural goodness to the soup and the doubled-boiled technique ensures the essences of the ingredients are not loss during the process. HFB is a big fan of this warm hearty soup.

HFB has absolutely no idea who “Ah Loong” is from the Ah Loong Paper Bag Chicken ($8.00) dish that the restaurant named after. And the only reference he had to this dish was from the Union Farm Eating House along Clementi Road some time back. He can’t say which is better, however, despite the limited reminiscence, Ah Hoi’s version is definitely less oily, and the meat more tendered.

What’s neither French nor long, but green and crunchy? Kenya Bean Stir-fried with Crispy Silver Fish ($8.00) of course. It’s really crisp, with a lingering sweetness within, and comes with an addictive bite. The silver fish also provided that extra crunch and saltiness in tandem. This dish really stood out that evening despite its humble ingredients.

At $72.00 per serving, customers are guaranteed a jumbo sized Sri Lankan Chilli Crab with Deep Fried Chinese Mantou.

Estimated to weigh around 1.5kg thereabouts, the flesh of crustacean was firm with a slight sweet aftertaste – much expected from the Sri Lankan crabs as compared to the Indonesian counterparts.

HFB didn’t like the fact that the sauce was starchy – but having said that, the sauce was still appetising enough to go with the mantou – although HFB still much preferred the mantou from Seafood Paradise.

HungryGoWhere (HGW) Fried Rice - This was a $1 joint promotion between HGW and Ah Hois Kitchen. Truth to be told, you can’t complain much about anything that fills your tummy at $1 nowadays, even if the dish doesn’t come with seafood. Loved that the bean sprouts were crunchy! Heh.

Supposedly their signatured dish, the Seafood Black Pepper Kway Teow ($15.00) came with nice Wok Hei flavour along with a unique robust taste from the black pepper. It was certainly an interesting dish coupled with plentiful ingredients, but HFB did find the dish slightly too salty for the palate. He would prefer the pepper flavour to take centre stage instead of the salt.

The dinner drew to a close with the Chilled Mango Sago with Pomelo ($6.00). HFB like it for that the sweetness level was just nice for his palate – not overly sweet. The paste was rich in mango and a good balance of sago and pomelo.

Disclaimer: No ratings would be given, as this is an invited taste test. I would also like to take this opportunity to thank Hungrygowhere & Ah Hoi's Kitchen for their hospitality.

1A Cuscaden Road
4F Traders Hotel
Singapore 248716

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Salt Caramel Roll, Arinco King

hisfoodblog@gmail.com (His Food Blog) — Wed, 02 Sep 2009 16:58:00 +0000

What's a trip to ION Orchard without sampling this much-hyped about Japanese styled Swiss Roll. As Kiasu as a Singaporean, HFB placed an advanced order (as the cakes are said to be sold out before noon) and collected the much coveted Salt Caramel Roll ($18.00) - WOOHOO!!

At first glance, the caramel-overloaded roll looks so darn delicious! The texture of the cake was definitely way softer and lighter than most HFB have tried, coupled with the contrasting taste and texture of the burnt brittle caramel in the middle and VIOLA! Trust the Japanese to come out with a food offering like that.

However for all of it's merit, HFB felt that it wasn't worth the price and the advance ordering system that Arinco King has set up.

Rating
Food: 4/5 (Soft and Light - contrasting taste and texture nicely executed)
Service: 4/5 (Quick and accommodating)
Ambience: 3/5 (Very crowded during weekend and peak hours)
Price: 3/5 (Not worth a re-visit)
Total: 14/20
ION Orchard Turn
2, Orchard Turn
#B4-60, Singapore 238801

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Scotts (Picnic) Beef Noodles @ Food Opera, ION Orchard Turn

hisfoodblog@gmail.com (His Food Blog) — Wed, 26 Aug 2009 16:34:00 +0000

Yes! The good old irresistible Scotts (Picnic) Beef Noodles is back, and can be found at B4 foodcourt - Food Opera, within ION Orchard Turn. This is the same famous stall that popularise the Beef Noodle Dry ($5.00) that comes with the thick, flavourful and yummy gravy.

Paired it with Chor Bee Hoon (Thick Vermicelli), Beef Balls, Sliced Beef, Beef Brisket and Beef Tripe and one gets a satisfying bowl of noodles.

Did HFB also mentioned that the small bowl of soup coupled with the dry version also tasted really flavoursome too! Ahhhh.... such wonderful memories.

Rating
Food: 4/5 (Flavoursome - brought back good memories)
Service: 3.5/5 (Quick service)
Ambience: 3/5 (Very crowded during weekend and peak hours)
Price: 3.5/5 (Affordable but not exactly cheap)
Total: 14/20
ION Orchard Turn
2, Orchard Turn
#B4-04N, Singapore 238801

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7atenine @ Esplanade

hisfoodblog@gmail.com (His Food Blog) — Mon, 24 Aug 2009 17:56:00 +0000

Described by one as his best meal in 2009, 7atenine (pronounced as “seven, eight, nine”) certainly came with much accolades among the foodies in the blogosphere.

Thus it was with high expectations that HFB decided to host a farewell lunch at this seemingly chic and elegant venue for a sublime dining experience.

Greeted by a curious looking object d’art when he walked in, HFB soon realised that it was inspired by an abstract-figured facade.

And if one was there for lunch, chances were they were in for 7atenine’s “Lunch Unlimited” offering @ $37++ per pax – where there’s no menu in sight, and diners are subjected to unlimited elements of surprises and heighten anticipation by the chef. First up, we had the Tomato and Thyme on Parmesan Biscuit – this was one of the two dishes that we did not complete. Uninspiring.

Another dish that looked better than it tasted, the pairing of Thai Asparagus Rolls with Wasabi just didn’t make the grade for HFB in this instance. The veggie was slightly tough too.

Sadly, the Homemade Ravioli with Parmesan Cheese and Ebi Bisque was flavoursome in a bad way - the cheese totally overwhelmed this dish i.e. the prawn flavoured broth waned in comparison.

To be honest, HFB certainly didn’t expect to spot the Maguro Sushi with Roe at his table. It wasn’t bad, but it certainly didn’t impressed. Perhaps the whole Japanese dish served in a western restaurant concept didn’t resonated well with him.

However, if there was any reason why HFB would be back at this establishment, the Beef Roll with Parmesan and Wild Herbs alone would sufficed as the answer. Served atop a piece of hot rock, one gets to enjoy the very bottom of the beef cooked, the middle portion medium rare, and the top raw. The play on the texture was amazing, the meat was succulent and the parmesan complemented the dish. We certainly did request for repeated servings of this dish.

The Crispy Pork Belly with Apple Puree was another brilliant dish. Nicely crisp on the exterior, the sweet and savoury combination also flourished. Marvellous!

The Jerusalem Artichoke Puree with Foam was flavourful despite its lacklustre appearance. HFB enjoyed this!

However, none can be said about the Cucumber Gazpacho with Crouton. It didn’t work well for HFB - acting as a palate cleanser, he found it too “green” for his liking.

The Caesar Salad was another one of the "ordinary" dishes that day - nothing quite wrong, yet nothing striking.

Another reorder we had was the Seared Scallops with Avocado Mousse and Red Grapefruit. The scallops were really sweet, luscious and nicely seared. HFB though craved the scallops to be bigger.

The Crab Salad Wrapped with Onion was the other dish that was left unfinished. Although in its defence, HFB had to say he enjoyed this dish pretty much. His guess was one probably need to enjoy onions to appreciate this dish. He surely did.

The Tuna Tartare with Miso Jelly was a dish of hits and misses. While he truly enjoyed the tuna, HFB felt that the miso jelly didn’t quite make the grade – its texture was chewy and the assortments of veggies within just didn’t quite gel.

Simply called the 7atenine Burger, the beef patties were really yummy and goes really well with the salsa coupled within. Only irk was that the bread was a tad oily.

One of their signatured dishes, the Udon Carbonara with Miso Scented Cream Reduction and Serrano Ham was in replacement of the beef roll, when we wanted for a third serving. Luckily for us, the Lolita of Spicc, Katharina, was gracious enough, as it was unavailable for the day’s lunch unlimited offering, to offer us a chance to savour her favourite dish. It was really a pleasant twist and in truth palatable, although HFB thought the noodles were slightly overcooked – al dente would have been much better welcomed.

Once we were done with the carbs, we signalled for the desserts to be served. The Cranberry Pastille with Chocolate Praline looked unimpressive yet it tasted oh so good. Simple yet packed a punch!

The Vanilla Mousse with Mango Ice-cream was really fruity and HFB thought it was a nice way to end the meal, along with Assorted Biscuits which went really well with our cup of coffee.

Overall, it was an out of the ordinary dining experience and although there were some misses with the dishes, there were others that makes a revisit a possibility.

Rating
Food: 3.5/5 (Several impressive dishes amid a few disappointing ones)
Service: 3.5/5 (Adequate but lack personal touch)
Ambience: 4/5 (Modern and stylish)
Price: 4/5 (Affordable for the standard of food served)
Total: 15/20
8, Raffles Ave
#01-10/12, Esplanade Mall
Singapore 039802

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Pictorial of HFB Makan Session IV - Food for Thought

hisfoodblog@gmail.com (His Food Blog) — Thu, 13 Aug 2009 16:53:00 +0000

Homemade Focaccia Bread with Olive Oil,
Something to kickstart the starving tummies!

Watermelon Freeze,
Refreshing!!

Soup of the Day - Tomato with Roasted Garlic,
Thought a dash of Cream would bring out the flavours better

Thyme Roast Beef Salad,
Beef and Onions makes a good combination

Chinese Chicken Caesar Salad,
Chicken was cooked "Sous Vide" style - EXCELLENT!

The "Mains" served on a long wooden board

Slow Roasted Pulled Pork Shoulder

Mama Heng Braised Pork Belly,
The fatty layer was OMG delicious!!!

The Pizzas
Gammon Ham with Roasted Tomatoes
and Smoked Duck with Mushrooms

Close up

HFB thought it was one of the better pizzas he has ever sampled.
Crust was really well-executed that day.

Old Southern Red Velvet Cake with Purple Dragonfruit Jelly,
HFB simply loved this cake

Very Chocolatie Brownie with Creamy Banana Butter
This is one of the best brownie, really chocolatie and moist!!!

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Jia Chuan Steamboat - Home-styled Nonya Steamboat

hisfoodblog@gmail.com (His Food Blog) — Mon, 10 Aug 2009 17:19:00 +0000

Probably riding on the hype of the popular Little Nonya TV series comes Jia Chuan Steamboat – a unique Nonya influenced Tom Yum steamboat recipe of chef, Mdm Elsie Lim. With her own brand of Peranakan-Chinese familiarity, the spice quotient of the Thai inspired broth is up with an extra serving of home-made nonya paste – made with up to 10 types of herbs and spices – for that extra punch!

For the non-fiery taste buds, one can also opt for the homemade Chicken Broth, or the Fish Broth that is slowed cooked for flavours using Flounder Fish, Ikan Bilis, and other homemade ingredients. You can even throw in Fried Red Snapper Fish Head and Fried Taco for that added fish head steamboat ‘experience’.

HFB sampled both the Tom Yum and Fish broth, and thought that the former was interesting but not awe-inspiring. Perhaps HFB was not used to it, but the broth was slightly too sweet for him, yet at the same time there existed a bitterness aftertaste from the Turmeric due to the constant boiling. The fish broth though was more familiar in taste due to the ikan bilis, and thus more welcoming and better appreciated. Highlights of the steamboat are the selection of homemade specialties such as meatballs (pork or chicken) made with Crabmeat, Prawns, Chestnut, Bamboo Shoots, etc.

But the one the really stood out was the Sotong Balls with Prawns – the sotong taste was evident and palatable.

The Pork Dumplings with Prawns also did not disappoint. It was hearty with a wholesome bite.

And what’s Chinese steamboat without pork, in the form of Pork Belly Slices. The greasy strips of fat gave the meat that added marbling texture. Succulent!

HFB was also asked to comment on the Beef Glue and Beef Ball that the establishment was trying to introduce to their menu.

While the former was essentially minced beef and nothing noteworthy, the beef balls are a shoo-in for their new menu. Chestnuts added to it also gave it an added crunch.

Another point to note include their tasty sweet chilli, reminiscent to that from Coca Steamboat. The sambal though is really spicy and not for the faint-hearted.

And do look out for their lighted signboard when you are driving into the area as the "cafe" or air-conditioned coffeeshop is easily miss.

Buddy Value Meal (2pax) is valued for $25 and comes with a choice of ONE meat (Beef, Chicken or Pork) and Steamboat Party Value Meal (3 to 5 pax) is valued at $48 and comes with a choice of TWO meat. No service charge and GST.

Disclaimer: No ratings would be given, as this is an invited taste test. I would also like to take this opportunity to thank Jody & Jia Chuan Steamboat for their hospitality.

No. 16 Cactus Road
Seletar Garden, Singapore 809585

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300th Post - Let the Beautiful Journey Continues...

hisfoodblog@gmail.com (His Food Blog) — Wed, 05 Aug 2009 17:23:00 +0000

08 Apr 2006. Le voyage de kalos. That was the day the beautiful journey began. An idea birthed while HFB was studying in Perth during his university days. 300 posts later, the journey continues. Beautiful it is – the path taken wasn’t exactly easy. The many hours put into researching for each posts, the time spent sorting and minor-editing the photos.

Within these 3 years, critics – there were many – some anonymous, while others closer. But yet at the same time, new friendships were forged, and encouragements were many. That kept HFB going – and he cannot thank you enough. Yes you, you who are reading this right now.

300 posts later, he learnt much more about food. He met fantastic people in the industry. It drove his passion deeper. In fact, so deep he has decided to take a plunge.

What’s next, you might ask? HBF is looking at new layout perhaps – new look and feel. Perhaps even a new direction in life. Whatever it might be, HFB guarantee it will be exciting, and a change for the better.

So cheers to 300 more posts and many more culinary adventures to come! What say you?

But meanwhile, time to catch up on his backlogs. :S

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Singapore Flyer - Dining in the Sky

hisfoodblog@gmail.com (His Food Blog) — Mon, 27 Jul 2009 17:55:00 +0000

Imagine you enjoying a stylish three-course dinner, coupled with bird’s eye view of the CBD’s skyline, along with the world’s first full butler service in the sky?

Yet even better, top it up with this year’s NDP fireworks as a setting when you dine? You might think this is too good to be true – but this ultimate gastronomic experience can be yours at the Singapore Flyer.

Launched at the beginning of this month, this out of the norm dinning experience is available for just $199++ per couple till 31 July (U.P. $299++). Being HFB’s virgin experience at the Flyer, it was daunting and exciting at the same time. An exclusive media event, 8 of us were all seated huddled together at the same table, but in actual fact, each capsule can take up to 5 couples with separate tables. Each couple package includes 2 express boarding flights, 2 rotations (approx 1 hour) of the observation wheel, complimentary VIP Lounge Access (subject to availability).

The dinner was kick-started with the refreshing Fresh Summer Berries in Ginger Ale, along with some Diced Tomatoes on Toast – the former caught me by surprise, in a good way, but the latter, insipid.

The appetiser of Cured Norwegian Salmon in Medley of Spices though was palatable. Topped with Petite of Apples and Silver Onion on Fresh Salad, HFB found the Citrus Herb Dressing toothsome, akin to the familiar Thai dressing.

The Complimentary Bread though was cold and as uninspiring as the toast. Even a dip of the Olive Oil and Vinaigrette didn’t help.

After the first rotation of the wheel, the action begins – you see, the butler and staffs have 3 minutes to unload the appetisers, and dished out the entrees, and the next few moments was a flurry of activities (that explains the blur images, Hah)!

Diners have an option of Pan-seared Fillet of Chilean Sea Bass Topped with XO Sauce, coupled with a bouquet of Asparagus OR the Roasted Duck Confit, served with Mashed Sweet Potato and Pumpkin, with a medley of Mediterranean Vegetables.

HFB managed to have a nibble of the fish and thought it was fairly exceptional – it was clean, smooth and rid of muddy taste. Note forgetting the crisp exterior was also delightful. Although HFB did thought that the pairing of XO sauce to be a little uncanny for western fine dining.

The duck was flavoursome and would have been exceptional if not for the fact that its skin was not fully crisp. A flame of the blowtorch would have sealed the deal. Also, the dish might be too heavy on the palate for some, as the flavours of the meat were really intense and robust! Yellow Squash was a little undercooked.

It was around this time that HFB was told that the fireworks would be going off across the sky at the floating platform.

The next few moments were spend enjoying the view, snapping photos, and recording a video of the fireworks (stay tuned to the end of the post).

The sunset ride ended with the sky darken and us making our way to the VIP lounge for the partaking of our dessert of Warm Chocolate Cake, together with a choice of freshly brewed coffee or specialty tea.

Their version is probably one of the better chocolate cakes HFB have sampled – it was moist and not too overbearing in the sweetness level. Although an additional topping of homemade vanilla ice cream made from real vanilla beans would be ideal.

HFB would also like to point out that the service provided by Mr Ryan Marc Pereira, also known as Deal or No Deal Hunk #24, and once nominated as Cleo Bachelor, on our capsule that evening was immaculate to say the least. Bravo!

And girls, before you drool all over the keyboard, here’s the video of the fireworks.

30 Raffles Avenue, #01-07
Singapore 039803
For Bookings, call 6734 8829 / 6333 3311
A Special NDP Sky Dining Fireworks Package is available.
Speak to their sales team for details
www.singaporeflyer.com

Disclaimer: No ratings would be given, as this is an invited taste test. I would also like to take this opportunity to thank Julie and Sabrina from Asia PR Werkz, Adval Group and Singapore Flyer for their generous hospitality.

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Fish Mart Sakuraya @ The Village Centre - Pictographic

hisfoodblog@gmail.com (His Food Blog) — Mon, 20 Jul 2009 16:34:00 +0000

Fish Mart Sakuraya @ The Village Centre

Japanese Groceries

Sake By The Bottles

Sashimi Fresh Off The Counter

Snack Before The Dinner

Hungry! All Ready For Dinner

Edamame ($5.00)

What's Sashimi Without The Sake! Reishu ($51.00)

Oyster, Muki Kaki ($12.50)

Well, If One Ain't Enough... Order Another Serving

Scallop, Muki Hotate ($8.00)

Red Snapper, Tai Sashimi ($12.15)

Yellow Jack, Shima Aji ($16.65)

Japanese Half Beak, Sayori ($9.00)

California Maki ($7.00)

Negitoro Temaki ($5.00)

Pumpkim Croquette ($10.00)

Cross Section

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Fa Ji Minced Pork Noodles @ Kovan Hougang Market & Food Centre

hisfoodblog@gmail.com (His Food Blog) — Mon, 13 Jul 2009 16:26:00 +0000

How often do you get a big bowl of noodles cooked by a handsome and macho hawker? Chances are not very high, although HFB spotted one located at Kovan Hougang Market & Food Centre.

It always makes me wonder why there is always such a long queue outside Fa Ji Noodles stall – are the noodles really that great-tasting or are they simply adoring fans of the hawker himself?

If you don’t believe, you can see it for yourself (In fact HFB thought he distinctively like look an older, more macho copy of Krisandro – are you guys related?).

At $3.00 for a bowl or Minced Pork Noodle Dry, HFB thought the noodles and ingredients were really generous – Minced pork, Fishcake, Pig Liver, Meatball, and dash of Braised Mushrooms!

Although HFB did felt that the Vinegar was slightly overpowering, the Chilli within more than made up for it. Noodles were cooked just right, thus making the whole bowl of minced pork noodles an instant gratification!

Being a glutton, HFB wouldn’t stop at just a bowl of noodles (of course). A bowl of Meatball Soup ($3.00) was added to the order, but somehow it kinda missed the mark. The meatballs are the softer, none the chewy, meatier type.

Somehow HFB is more of a sucker for those supermarkets off-the-shelf meatballs (tip: look out for the ones with the lion dance packaging, they taste really awesome!!!).

Rating
Food: 4/5 (Noodles are cooked just right, good harmonious of ingredients)
Service: 3.5/5 (A good 15-20mins wait during peak hours)
Ambience: 3/5 (Food centre, seats outside are better ventilated)
Price: 4/5 (Value for money - Generous serving of ingredients)
Total: 14.5/20
Blk 209, Hougang Street 21
#01-05, Kovan Hougang Market & Food Centre
Singapore 530209

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Cheok Kee Asam Curry Fish Head & Curry Chicken Noodles

hisfoodblog@gmail.com (His Food Blog) — Tue, 07 Jul 2009 16:18:00 +0000

Note: The photos for this post certainly didn’t do justice to the food and the stall as it was taken in poor lighting conditions in the evening.

When one mentioned Cheok Kee, chances are they will be chatting about their duck rice. Once helmed by Louis, a fourth generation Cheok Kee chef, his sister and brother-in-law have since took over at the current stall located at East Coast Lagoon Food Village.

After a short hiatus, Louis, with his renewed vigour, opened a new stall diagonally across – dishing out Cheok Kee’s Curry Fish Head, one of the specialty formally sold at their famous Macpherson Cheok Kee duck rice location (which is currently closed).

At $18.00 per claypot, one will get a good serving size of Red Snapper Fish Head, a steal if you ask HFB! The meat was really fresh and rid of the muddy taste that many have an aversion to. One wouldn’t needlessly worry that there wasn’t enough fish meat to go around.

Moreover, Cheok Kee’s unique version tasted really full-bodied, with the liberal use of coconut milk. With generous ingredients of Ladyfinger and Brinjal, along with what perceived to be Assam, the tangy, sweet, yet slightly sour curry may be loath by some due to its richness or taste, but not HFB, he simply loved it – especially when paired with steam white rice!

In fact, if not for the additional dish of Curry Chicken Noodle (yellow mee please!) that goes for only $3.00 per serving, HFB would probably had gone for another helping of rice.

Like the fish head, the gravy of the noodle was robust and full-bodied, although HFB did find the gravy a tad salty.

However, the thick chunk of steamed chicken pieces certainly didn’t disappoint.

To avoid disappointment and long waiting time for the fish head, Louis recommend one making a reservation before going down.

Stall 27 East Coast Lagoon Food Village
1220 East Coast Parkway
Singapore 468960
Tel: 6244 2522
Business hours: 1100hr to 2200hr

Disclaimer: No ratings would be given, as this is an invited taste test. I would also like to take this opportunity to thank Louis and Princeton for their generous hospitality.

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HFB Makan Session IV - Food for Thought

hisfoodblog@gmail.com (His Food Blog) — Tue, 30 Jun 2009 16:11:00 +0000

Where can you find a quirky indie café, great comfort food at value-for-money price, relaxing corner to chill-out with your friends and at the same time give back to the society? The answer is Food for Thought, a social enterprise café that endeavours to generate profits to support and serve the community we live in.

Conveniently located opposite National Library, the café has been helmed by our own local boy, David Heng, who graduated from Le Cordon Bleu in Sydney, and used to work in Le St Julien, under the tutorage of Chef de Cuisine Julien Bompard.

Watermelon Mint & Lychee Sage Freeze ($4.00 each) was the initial order of the evening. HFB can’t think of any good reasons why one wouldn’t love these drinks. Simply revitalising!

Our appetiser falls under the “Premium Salad” category of Honey Mustard Smoked Duck Salad ($12.90). HFB simply dig the smoked duck. The thin layer of fats gave it a nice marbling chew and the meat is tender and succulent. The dish is also well complemented with orange slices. Can I also add that the serving is pretty generous?

What’s best to pair with a premium salad? It’s none other than a “Premium Sandwich” of Cuban Ham & Pork Steak ($10.90) – made of Grilled Gamon Ham, Hand-shred Slow-roasted Tender Pork Shoulder, topped with a sliced of Grilled Pineapple. Sandwiched within home-baked Foccacia Bread, drizzled with creamy mustard dressing and homemade barbecue sauce, this is definitely one of the better sandwiches that HFB has polished off. My only nitpick is that the mixture of over zealous dressing and sauce, coupled with the meat’s natural juices, cause the bread to turn soggy a little.

What’s a meal without its dessert? The Butterscotch Peach Crumble ($7.90) is created with bubbling homemade butterscotch sauce, filled with Peaches, Raisins and Roasted Almond Slices. Topped with a scoop of vanilla ice cream, HFB thought that the combination was a little too generous for it’s own good. Being a hot dessert, the ice cream tends to melt quickly into a mess. Perhaps a better option is to serve the ice cream on the side.

The Vanilla Caramel Crème Brulee ($7.90) was nothing extraordinary to say the least – the custard was smooth with a hint of caramel goodness all right, but the caramelised crust was disappointingly too thick for HFB. However, using fine icing sugar should eliminate the problem.

Rating
Food: 4/5 (Salad and sandwich is good, dessert could be better)
Service: 4/5 (Friendly staffs)
Ambience: 3/5 (Slightly cramped)
Price: 3.5/5 (Pretty value for money)
Total: 14.5/20
#01-06 North Bridge Centre
420 North Bridge Road
Singapore 188727

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With the conclusion of the SOYJOY Challenge, HFB finally found some time to put together a small makan session for his faithful readers at Food for Thought. With the recession in mind, this makan session will be that of a sampler menu at a recession-price of $29.90 nett, limit to 12 pax only. You can find more details below, so hurry and confirm your name and no. of pax, contact number and email to hisfoodblog@gmail.com by 6 July (Mon)!

Date: 9 July (Thu)
Time: 1900hrs
Price: $29.90 nett
** Limit to 12 pax only **

HFB Makan Session IV – Food for Thought Sampler Menu

Soup of the day

Salad
Chinese Chicken Caesar and Thyme Roast Beef Salad

Sandwiches
Slow Roasted Pulled Pork Shoulder and Mama Heng Braised Pork Belly

Pizzas
Gammon Ham with Roasted Tomatoes and Smoked Duck with Mushrooms

Dessert Sampler
Old Southern Red Velvet Cake with Dark Orange & Lemon Marmalade
Very Chocolatie Brownie with Creamy Banana Butter
Vanilla Ice cream with Purple Dragonfruit Jelly

Drink
Lychee Sage Freeze

HFB's Very Own "Much Effort, Little Effort" Video!

hisfoodblog@gmail.com (His Food Blog) — Tue, 23 Jun 2009 17:25:00 +0000

Almost a month has passed since HFB took on the SOYJOY GI-Joy Blogger's Challenge. It has been a tough but fun journey, and along the way, HFB even pick up the winner tag for Task 2 - "How I like to Enjoy SOYJOY Best" with his very own created Secret SOYJOY Salad Recipe.

With the challenge now coming to a close (yep, this is the last challenge), kindly allow me to present to you my very own "Much effort, Little effort" video. HFB dedicate this video to those who faced the same inner demons like HFB during noon in office, or at home. Hope you enjoy it!

And this is the last week to vote for HFB - so do remember to vote for him every 3 hours!!! And also do leave your comments if you love the video!

Congratulations to Winners of SOYJOY & Glycemic Index - What Say You? Contest

hisfoodblog@gmail.com (His Food Blog) — Mon, 15 Jun 2009 03:30:00 +0000

Congratulations! The following are the prize winners of SOYJOY & Glycemic Index - What Say You? Weight Management Tip Contest. All winners will be contacted shortly.

1st Prize: Autographed copy of Celebrity Chef Bobby Chinn’s Wild, Wild East
dayanmei - "Place your fork down between bites and learn to appreciate your food."

HFB totally agree with this statement. Like wine, I feel that people should learn to appreciate food - the techniques, the style, etc. by the chef - not just merely consuming it.

2nd Prize: $40 Food Junction voucher
Benedict - "Why not have a soyjoy for lunch?"

Although HFB wouldn't recommend that since SOYJOY bar isn't meant to be a meal replacement - alas, his hard-sell tactics won him the prize!

3rd Prize: $20 Food Junction voucher
raz - "Its best that u break your fast with nutrition n low fat breakfast. no you tiao, no nasi lemak, no deep fried food. no high carbo food."

It reminded HFB to cut down on his high carb intake during breakfast. I like!!!