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[SG] La Table d’Emma | Timeless classics of Alsatian cuisine

2024-06-23T00:19:00.007+08:00

Hi! It is a surreal mix of feelings when signing in to realize that our last food review on this blog was 8 years ago - thank you for those who'd followed us on www.instagram.com/makeyourcaloriescount!

At the point of writing, we are unsure if this is a spur of the moment ecstasy that inspired us to hop back on or is this the beginning of a new chapter, only time will tell. For now, let’s focus on sharing our love and journey for all food that make our calories count!

For those who work in the CBD, we are spoilt with culinary gems across all price points but can’t say there are many that are value for money and calories-worthy. La Table d’Emma led by Chef Michael is one of the latest to join the F&B scene at the newly opened Mercure ICON Singapore City Centre Hotel by Club Street.

We visited during lunch and it was expectedly busy for the 6-week old restaurant. The spacious 130-seater restaurant made us felt at home as the tables were comfortably distanced so we didn't have to worry about unexpectedly eavesdropping like how most CBD restaurants are designed to maximize revenue per square foot. I was particularly intrigued by the book shelf that stands in the way of the otherwise open kitchen. We had a table at the corner of the restaurant which provided us much privacy for discussion but it was unfortunately also closest to the kitchen and they could do with improved ventilation.

I had to do some Googling and ChatGPT to learn more about Alsatian cuisine as it was new to me. The cuisine originates from the Alsace region of France on the east, by the border of Germany and Switzerland which explains the influence on the dishes. With the restaurant named after Chef Michael’s wife, Emma, the expression of ‘love’ is almost a given from the on-point service to the delicious food. While we were carried away by our discussion, our orders were regrettably overlooked amidst the lunch madness but Chef Michael saved the day by stepping out of the kitchen to apologise in person and we caught up with some small chat, for us to learn more about his cooking and background while he genuinely sought feedback on the dishes that we had.

We had the 3-course set lunch at S$48++. Expect to be charmed by the starters with delicately diced char-grilled calamari that juxtaposed the crisp romaine lettuce and toasted croutons. Plenty of flavors and textures going on with each mouthful. I was slightly surprised with how the dish turned out as I wasn't quite expecting it to be a salad!

The Alsatian potato dumpling was also a joy with the sautéed chewy potato slow poached in onion and chicken broth.

As the Norwegian salmon was sold out, my fish was replaced with pan-seared red snapper, flawed by the bones picked from the otherwise delicate fresh white fillet that was coated by a perfectly crisp skin.

We also shared the signature ‘les bouchees a la reine d’emma’ (S$34++) that is an absolute must try with the delicate puff pastry enjoyable on its own but when soaked with the veal, chicken and mushroom veloute, sublime.

We both rounded off our meal with ‘le riz au lait caramel beurre sale’ (I’m struggling to spell it as much as I did when trying to order but that’s when sign language comes in handy). The Japanese rice slow cooked in vanilla was sinfully delicious. Indulge in the richness of the vanilla milk and the softness of the rice, very well balanced by the crispness of the crunchy nougatine with a butter caramel sauced drizzled atop. Consider yourself warned that you can reasonably expect yourself to slip into a food coma.

I was slightly awed by Chef Michael’s slight hint of Singlish and when pressed, we got to learn that he has been in Singapore for the last 21 years. He first honed his skills at Michelin 1* Le Jules Verne in France and was also the Executive Chef of Jaan. He then managed multiple upscale dining concepts as Executive Sous Chef for Fairmont and subsequently Director of Culinary Standards for Resorts World. Prior to starting his own restaurant, he was the APAC Executive Chef for Meta (bless those working at Facebook!).

Certainly one where we look to return to try other dishes that we didn't have the stomach for and it was quite difficult to enjoy French fare without some wine to pair - more to come.

Verdict: 8.0/10

La Table d’Emma

8 Club Street, Mercure Icon Singapore City Centre

#01-04, Singapore 069472

T: (65) 8101 8691

E: enquiries@latabledemma.com

Operating hours:

Monday to Sunday (including public holidays)

Lunch service: 11.30am - 2.30pm

Dinner service: 5.30pm - 10.30pm

Currently listening to 'I had some help' by Post Malone featuring Morgan Wallen -

[SG] Cafe L'Espresso at Goodwoodpark Hotel | Elegant afternoon tea pursuits

2016-07-03T18:59:00.002+08:00

Afternoon tea usually resonates with assortment of dainty sandwiches, salads, pastries and the likes of scones, complete with a pot of tea. So, what is the difference between afternoon tea and high tea, one may ask?

Even though we may spent some eight years living in the UK, I was never quite a huge fan of afternoon or high tea until I had the true experience at Bettys in Yorkshire on a road trip. The tea room in Harrogate which opened in 1919 is probably one of the oldest and most popular spot in the U.K. for afternoon tea. So this hasn't quite answered the question posed above - the difference with high tea but allow me to provide some history.

Afternoon tea originated in the early 19th century, a time where tea consumption was on the rise. Initiated by Anna, the 7th Duchess of Bedford, who complained of 'having that sinking feeling' during the late afternoon, As such, afternoon tea was introduced at about 4pm daily just before the fashionable promenade that takes place at Hyde Park. It is however not intended to replace dinner but rather to fill in the long gap between lunch and dinner as the latter is typically served at 8pm. As such, afternoon tea typically comprises light snacks such as sandwiches and scones with a pot of tea to revive flagging spirits. Lifestyles however have changed since and afternoon tea is somewhat regarded as a treat, rather than a stop-gap in the modern world.

The high tea that some may be more familiar with is actually a more substantial meal of the day than an afternoon tea as it was meant for the middle and lower classes. Timing of service is also typically later at 5-6pm, in place of a late dinner and the differentiation in name came from the height of the tables on which the meals are served - high tea being served at the dinner table while afternoon tea served in the comfort of parlour chairs (usually lower in height) or in the garden.

Now that we had the 101s to afternoon tea, let us share our experience at L'Espresso, Goodwoodpark Hotel, often regarded by many as the "place for elegant teatime pursuits".

One of the delights was the classic scones, which also come in two other renditions - with raisins and

blueberry. Served warm alongside an assortment of strawberry jams, orange marmalade, blueberry jam and clotted butter & cream, we could not resist helping ourselves to a second serving.

Apart from the usual sandwiches, these open-faced sandwiches, almost canapes-like, caught our attention. With each thoughtfully planned to be bite-sized portions, it is almost inevitable to over-indulge, unknowingly. Our favourites have got to be the Atlantic shrimp cocktail with raspberry aioli and the handmade pork terrine with rosemary apricot chutney! However, if your preference is indulgence, duo of smoked salmon with Avruga caviar or the salami & truffle mille-feuille should please.

Alas, the savouries need to be balanced by a pot of tea and L'Espresso serves up the premium selects from TWG. As part of the buffet, each diner is entitled to two servings of coffee or tea. If you are after a rich tea with hints of candied sweetness, go for the exclusive tea blend, Number 1 Tea. Else the Royal Darjeeling is a classic that will not disappoint, albeit a slightly faint brew.

When it comes to desserts, there are no lack of options, with bread & butter pudding being one of our top picks, alongside crunchy hazelnut cake and passion fruit meringue tart! Also, do not miss out the Movenpick ice creams, available in Vanilla, Strawberry and Chocolate flavours.

With prices starting at $45/++ for weekdays (Mon - Thu, 2 - 5.30pm), there are also two seating on the weekends at $48/++ (Fri - Sun, 12 - 2.30pm, 3 -5.30pm).

If you are looking to impress your companions, you can also choose to add a glass of Laurent-Perrier champagne alongside two servings of coffee and/or tea at $68/++ (weekdays) and $72/++ on weekends.

Photo credit: Goodwoodpark Hotel, from L'Espresso website

Lounge away at one of these comfortable and spacious armchairs in a relaxing environment with view to the poolside terrace. Some may find it rather exposed as members of the public would be walking along the corridor since it is located just in front of the hotel's entrance.

Verdict: 7.5/10

Overall, it was a good afternoon tea experience and for those looking to have a reunion with family or friends, there is a GSS special promotion that is running from 1 July to 14 August where one adult/child dines free with every three paying adults. Make your reservations today!

Cafe L'Espresso

Goodwoodpark Hotel,

Ground Floor

22 Scotts Road, Singapore 228221

Tel: (65) 67301743

Website: Cafe L'Espresso

[SG] Napoleon Food & Wine Bar | Making wines accessible to all!

2016-06-07T21:50:00.000+08:00

Many associate a wine dinner to one that is intimidating and perhaps complex but a visit to Napoleon should hopefully debunk that thinking. Stepping into the intimate restaurant, one would certainly be drawn to the enomatic wine dispenser machine that curates 32 European wines. This allows diners to sample tasting portions up to a full glass and if you are a layman like me, rejoice.

Let me share why - the wines are classified into eight categories with "smooth", "fruity", "deep" and "spicy" for the reds while the white wines are labelled "dry", "rich", "fruity" or sweet. Available in tasting portions, one can expect to sample various renditions with the objective of finding the desired one.

Everything has to be an edge better at Napoleon. Even the ordering process is done through iPad and selected wine information may be reviewed. This eliminates the need for winemakers to be present to explain their wine as we now have a digital sommelier!

It is however impossible to appreciate a wine bar without proper food. About time to check things out!

Homemade grand marnier foie gras terrine | $22/++

The delicate foie gras terrine was flavourful and nicely complemented in terms of texture by the accompanying crumble. The sweetness from the confit figs cut through the savouriness of the foie gras, delivering a balanced after taste on the palate.

Hand-cut angus beef tartare | $30/++

For those who love tartare, this would please but for those who are a little conservative on their food option, this could be a nightmare. Cooked only by the acidity in the marinade, the egg yolk added smoothness to the tartare but the rawness was a little too much for most at the table. Also, the size of the tartare could have been slightly intimidating.

The accompanying crispy truffle potatoes with parmesan - spot on. Please give us more!

Roasted angus beef tenderloin | $30/++

For most, the slow roasted angus beef tenderloin could be the preferred choice between the two protein. Paired with carrot puree, caramelised onion, gratin dauphinois, ratatouille, the main was drizzled with red wine sauce that added depth to the savour.

Creamy lobster risotto | $36/++

Labelled as the death dish in MasterChef Australia, the risotto is deemed as one of the simplest yet hardest dish to master. The acquarello rice used is one of the top grains and most sought after for making quality risotto. It has a higher starch content and firmer texture. This allows the grains to better retain its shape and resistant to overcooking compared to most.

Duo of chocolate | $15/++

Our favourite for the evening - the chocolate ganache with mi-cuit canele with salted caramel. It was paired with a scoop of vanilla gelato and coffee crumble which added a nice layer of coarseness to the otherwise smooth sweet treat.

For those who are conscious about budget, you may wish to learn that Napoleon is one of the 1,275 merchants on "The Entertainer" offering "Buy One get One Free" promotion on their dishes! Exclusively for our readers, you can even get a $10 discount (RRP: $85) if you apply the code 2016SGBLOG upon checkout!

Overall verdict: 7.5/10

Napoleon Food & Wine Bar

206 Telok Ayer Street,

Singapore 068641

Tel: 62219282

Website: http://napoleon.sg/

[SG] Hokkaido Sushi | gem in the heart of CBD

2016-05-22T00:53:00.001+08:00

Inconspicuously tucked away on the 9th level of M Hotel on Anson Road sits the first Japanese restaurant that introduced the concept of omakase to Singapore years back. Importing fresh seafood directly from Tsukiji and Sapporo, diners can be assured about the quality of Japanese cuisine served at Hokkaido Sushi.

While the regulars would be familiar with their omakase and ala-carte items, their recently launched buffet experience is a real steal. Priced at $38++ for lunch and $43++ for dinner, I could hardly find any reasons not to give it a shot. Unlike the usual buffet that has all the items on display, Hokkaido Sushi offers free flow ordering of selected items from their ala carte menu off a chit.

Fresh and generously thick slices of sashimi is no doubt a crowd drawer. With every order serving up three slices of the selected sashimi, expect the usual suspects such as tuna (maguro), swordfish (mekajiki), yellowtail (hamachi), octopus (tako) and salmon (sake).

Even though it is a buffet meal but as the orders are ala carte, it helps to ensure the freshness of the sashimi as they are prepared upon order. Also, presentation looks grand if you are planning to host some business associates.

With each diner entitled to one special sashimi order, expect to be impressed with delights such as scallop (hotate), sea bream and king-sized prawn! The sea bream was treated with utmost respect by the chef who cleverly littered truffle onto the finely sliced delicacy. This not only introduced an added dimension of fragrance to the dish but delivered an element of exclusivity to the meal.

No Japanese meal is complete without some sushi and maki. Top picks include Aburi Salmon Mentaiko where the fresh salmon slice sits beautifully on the mildly sweet premium grade Nanatsuboshi rice before a blow-torch sear that leaves a light char. Other than that, we also enjoyed the classic Hokkaido Maki - roll sushi topped with ebiko, homemade special sauce and mayonnaise with a bite of salmon in the centre. Flavours and textures, checked.

While I skipped the appetisers and went straight to the sashimi and sushi, those were the real highlights of the buffet. Also, quite frankly, nobody visits a buffet with appetisers in mind. That being said, be sure to check out some of the interesting signature dishes such as Pitan Tofu. The silken tofu was drenched in a savoury century egg dressing, imparting rich flavours and creamy consistency on the otherwise plain protein-laden dish.

For the egg-lovers, rejoice. The classic omelette (tamagoyaki) was a delight, bearing a hint of sweetness and just the right density for it to be an indulgence on its own. The Ikura Chawanmushi is a must-try in my opinion as the salinity from the salmon roe cut through the richness of the steam egg custard perfectly to leave a refined finishing on the after-taste.

When it comes to the grill, go for the salt-grilled halibut, a white fish similar to cod which left a nice layer of natural oil. Give that wedge of lemon a gentle squeeze to marry acidity to the fish and anyone would be smitten.

The prawn tempura received mixed critique from the diners at the table. While the batter left a nice golden tan and crispy coating on the prawns, it would have made all the difference if it was taken out from the fryer just a minute earlier. It was slightly overcooked which dehydrated the fresh prawn, depleting it of the much needed moisture to juxtapose the crisp batter.

If sashimi, sushi, grills and tempura are not your thing, go with the stir-fries such as this Wagyu Mushroom. With Australian Wagyu beef slices tossed amidst a medley of mushrooms before topping it off with fried garlic bits for the crunch, a fragrant bowl of rice is needed. Just one suggestion, toss in an egg to make it smoother and for that added oomph.

With a capacity big enough to house 120 diners, there are also private rooms which would make it particularly appropriate if you are looking to hold intimate discussions with your dining companions. Apart from the buffet set meals, there are also lunch sets ranging from mid $20 to $38 for the monthly seasonal special. For the quality of the sashimi and sushi, it would be hard to barter for a better deal in the CBD area!

Hokkaido Sushi Restaurant

M Hotel Singapore, Level 9

81 Anson Road

Singapore 079908

Tel: (65) 6221 3075

Website: www.hokkaidosushi.com.sg

P.S: Special thanks to Francesca for the invite and Hokkaido Sushi for having us!

[SG] Crystal Jade Prestige | refined Chinese cuisine at the heart of CBD

2016-04-21T22:33:00.000+08:00

For those who work in the CBD area, you would agree that there is no lack of dining spots, be it local fare at Golden Shoe Food Centre and Lau Pa Sat, cafes around the Telok Ayer area and higher end restaurants for the important business luncheons.

The newly opened Crystal Jade Prestige falls within the last category. Located conveniently at Marina Bay Financial Centre (MBFC), it would be a perfect hotspot to bring clients or even business associates for lunch. With a range of food options on the menu, dim sum (offered during lunch time) and ala carte, expect to impress your dining companions.

Roasted baby suckling pig rolled with black truffle pearl rice | S$20++/pc

Definitely one of the highlights on the menu, this was a winner in all aspects, texture, flavour and fragrance. Wrapped by the crackling skin sliced off baby suckling pig, the roulade comprised plump grains of Japanese short-grain pearl rice infused with aromatic truffle and abalone sauce. Expect a lovely crackle at the back of your mouth with each bite only to be complemented by the granular texture of the fragrant rice.

Available in individual portions or S$168++ for half suckling pig and S$328++ for whole.

Verdict: 8.5/10

Deep-fried scallop with salted egg yolk | S$20/++

Impress your companion with this oversized scallop which comes served in individual portions. Encased in a light but crisp batter, the scallop on the inside remained tender. The chilled organic tomato with avocado sauce served on the side gave a very refreshing cleanse to one's palate with just the right level of acidity from the tomatoes, balanced by the richness of the avocado.

Verdict: 8.0/10

Double-boiled morel mushroom & bamboo pith soup | S$18/++

As with any Chinese cuisine, soup is an absolute must. A light and clear broth, just good to warm the stomach! Served in a young coconut, expected a lovely aroma with each mouthful!

Verdict: 7.0/10

Tea-smoked roasted duck | S$78/++

Everyone would be familiar with the usual Peking duck but tea-smoked roasted duck is something relatively new, at least to us! With a preparation and cooking process that takes almost 30 hours, the bird was definitely in good hands before being served to the table. Starting from marination (tea leaves and spices) which imparts all the flavours to the duck, it then goes through the roasting process before the final process of smoking for 45 minutes.

The handmade crepe had greater elasticity compared to those off-the-shelf that you get at supermarkets or even some restaurants. What really differentiated this from the usual Peking duck is the bout of intense flavours with each mouthful. You can really taste the difference with the distinct smokiness. Handled delicately by the chef, the duck was portioned to three plates - skin, thigh and breast meat. The crisp skin was meant to be dipped with refined white sugar and would dissolve instantaneously, almost, in your mouth. The high meat or the breast meat (depending on your preference for a fattier or leaner cut) would go well wrapped in the crepe.

Verdict: 8.0/10

Pan-fried beancurd with black truffle sauce | S$8.80/++

Not the most photogenic but it won me over in terms of flavours. Bold and distinct, the earthy flavour stood out delightfully though I would have preferred a slightly stronger truffle fragrance and taste. The dyed tofu on the inside was the result of introducing squid ink to the dish. What nailed it for me was the juxtaposition in terms of textures as the delicate tofu complemented the crisp texture on the surface.

Verdict: 8.0/10

Pan-fried minced fish noodle with scallop | S$12/++

Not your usual noodles as these thick strands were made from springy fish paste tossed in an unami-rich prawn stock reduction. If you are a seafood lover, you would fall in love with this, nicely topped with a plump scallop!

Verdict: 8.0/10

Trio dessert on ice | S$14.50/++

Sweet temptations to round up a sumptuous meal? Perfect for those looking for variety as this trio dessert comprised tasting portions of aloe vera with lemongrass jelly, chilled mango puree with pomelo and sago and chilled black sesame with coconut milk.

Verdict: 7.5/10

Deep-fried durian ice cream with mango puree | S$8.50/++

While I am a huge fan of durian and mango, having both together seemed like a dream come true but somewhat the combination did not spark for me. Perhaps the mains were themselves rather rich, this intense dessert came a little overwhelming in terms of flavours. On the rich side, the handmade durian ice cream was a delight on its own, encased in a light batter. The mango puree was similarly good on its own, viscous and generous in terms of portion size.

Verdict: 7.5/10

The interior decorations at Crystal Jade Prestige suggest a blend of oriental and western design elements, which makes the restaurant a hotspot for business meals. With four private dining rooms, it caters for intimate gatherings or if you prefer some privacy with family and friends. Would definitely return sometime soon with clients or business associates!

Overall verdict: 8.0/10

Crystal Jade Prestige

8A, Marina Boulevard,

Marina Bay Financial Centre (Ground Plaza)

#02-01

Singapore 018984

Tel: (65) 6509 9493

[SG] Sacha & Sons | NY delicatessen serving up 90-year-old family recipes in Singapore!

2016-03-27T12:58:00.000+08:00

Never quite a fan when it comes to hip places because that generally equates to unnecessary waste of time on long queues. A shopping trip along Orchard Road unexpectedly brought us to Mandarin Gallery and while we were really looking for a place to get away from the crowd and rest our legs, we landed at Sacha & Sons.

With a label that reads "family recipes since 1927", I thought that it would be worth a try until tmcy reminded me that this was the hip 'New York Delicatessen" that drew quite a fair bit of attention...in Dec 2014. "Well...better late than never" was her response, accompanied by forlorn glances.

Politely handed over a All-day brunch menu by one of the servers as we loitered at the entrance, the sight of bagels and pastrami on it caught our attention and there we go!

Grilled Reuben - Pastrami with Swiss Cheese, Sauerkraut and Russian Dressing | S$20++

Opting for brioche as the carbohydrate, we had the regular portion which saw 150 grams of hand-carved pastrami served atop. The American experience is never complete without a Reuben sandwich anyway with the slices of pastrami being the star. Brined, partially dried and seasoned with herbs and spices, the brisket was sliced upon ordering.

The plate cut (or short plate), from the belly of the cow was treated with utmost care. Cooked to perfection with distinct hues of pinkness, the flavours were robust but stopped short of overwhelming. While the pastrami might be slightly on the dry side for my preference, the accompanying sauerkraut and Russian dressing made up the shortfall.

While we were contemplating ordering sides to share, the sandwiches come served with homemade coleslaw. Not usually a fan of coleslaw, I actually enjoyed the clean taste, juxtaposing the otherwise commercial renditions which are typically excessively creamy and satiating.

Verdict: 8.5/10

Moroccan grated carrot | S$6++/100gm

If there is one side you must have, please choose the inconspicuous-looking Moroccan grated carrot. I promise that it is more than grating your own carrots at home. With fresh mint and parsley leaves folded into the bed of grated carrot and juicy raisins, be guaranteed a refreshing burst of flavours powered by orange and lemon zest. Touched by the acidity introduced by the citrus elements, I found balance in flavour complemented by the natural sweetness of the carrot.

Verdict: 9.5/10

Scrambled eggs & Toasted Bagel with Smoked Salmon and Caramelised Onions | S$18++

It would be a crime, almost, to not try their bagels. Hand rolled, boiled and baked from scratch - never deny the old school way of doing things right. Comes complete with a generous slab of cream cheese, liberate yourselves and indulge a generous spread on your freshly toasted bagel.

With a choice of sesame or pumpkin seed bagels, we opted for the latter though the order was mixed up and was served the former. Quite frankly, I did not notice it until doing this review as I was already fighting to put off my impulsion on tucking in immediately - of course our cameras have the privilege of being first-to-eat.

I enjoyed the crispness of the bagel while the dough gave a nice chewy texture. It reminded us of our university days back in UK where we would wait out between lectures and seminars over our favourite smoked salmon bagel!

Mildly disappointed by the appearance of my smoked salmon as I was expecting it to come untarnished. It was actually tossed into the scrambled eggs and while you could still enjoy chunks of it, I generally prefer my smoked salmon whole and not cooked. The salinity and smokiness were balanced out by the richness of the cream cheese which added depth and flavours to the innocent looking bagel.

Verdict: 8.5/10

Paris Hot Chocolate - Varlhona Chocolate, Whole Milk & Marshmallow | S$8++

Theatrical displays in any form always draw attention in a restaurant setting. The extended presentation of a simple cup of varlhona-based chocolate drink served in a separate canister before being poured into the porcelain mug made us sit-up for my usual Long Black Coffee (S$5.50++) hardly needs an introduction. If you are a fan of brews from Common Man Coffee Roasters, you would not be disappointed with the coffee here as they come from the same source.

The richness of the chocolate was enough to please the lady though she still preferred Angelina (Hong Kong) but the homemade marshmallow made a difference. The only complaint was that the drink could have been served warmer as the relatively cold environment cooled the drink quite quickly.

Verdict: 8.0/10

(Credit: Interior and exterior photos of the restaurant were taken from Sacha & Sons Facebook Page as we were too satisfied with our meal that we conveniently walked off thereafter)

Overall, we enjoyed the food and experience though during the visit, it was relatively quiet so I cannot say for sure on a busy Sunday brunch session at 12pm. The service was immaculate as we were greeted upon entering and leaving the premise. They were attentive to the levels of our water glasses and needed no reminders to top it up at any time. If you do not know what to order, ask for recommendations and the folks would be more than happy to help out. The best part - they do not oversell as I wanted some sweet treats but they told us that our orders would be quite filling for two pax and could wait till we are done with our meals before ordering desserts. Nonetheless, they recommended the sundae and that would be on our to-try list in our next visit.

A note on payment, unlike a typical restaurant, expect a deli experience. Place your orders and payment upfront at the till and food will be served to you after.

Will we return? For sure, and I already have my orders planned.

Overall Verdict: 8.5/10

Sacha & Sons | NY Delicateseen

33A Orchard Road,

#03-02

Mandarin Gallery,

Singapore 238897

Tel: (65) 6735 6961

Website: http://sacha-deli.com.sg/

[SG] Dallas Restaurant & Bar | Celebrating a decade of wine and dine!

2016-03-19T11:28:00.000+08:00

While most CBD folks would be familiar with The Rotisserie, few would be aware about another brand under its portfolio, the Dallas Restaurant & Bar. With its first opening back in 2006 at Boat Quay, the second restaurant opens at Suntec City's sky garden providing a sweet spot for after work chill-out sessions.

Given everyone's penchant for happy hour, Dallas similarly runs the session from 11am till 8pm where house pour wines and spirits go for S$12++ and draught beers for S$14++. Not exactly the fairest deal in the CBD area but expect to be greeted with an extensively curated list of drink options ranging from quintessential cocktail classics to New World wines and champagnes.

A cursory glance at the menu suggests Mexican so we started our evening with some taco options!

Snapper fish tacos | S$22++/3pcs

Some delightful colours on the platter! Expect generous chunks of deep-fried snapper laid on the mini tortillas with Spanish onions, cabbage and a gorgeous pineapple chutney! Topping it off with that Chipotle mayonnaise introduces an element of heat in each mouthful. The tender fish coated with a light batter was cooked brilliantly to a tantalising golden brown tan and I could not resist having my hands on the wrap!

Verdict: 8.0/10

Crispy pork belly tacos | S$14++/3pcs

My personal favourite for the night was this - crispy pork belly on mini flour tortilla with guacamole spread and drizzled with homemade aioli. The pork was cooked to absolute perfection with that lovely crackling at the back of your mouth. I also enjoyed the tender meat which gave that much desired juiciness to the tortilla. The only drawback for me was that the flavours of the guacamole were masked by the dominating creaminess of the aioli. Squeeze some of that lime wedge to introduce a subtle level of acidity which I promise would make all the difference. If you are sharing with friends and one is not enough, please feel free to get add-ons at S$5++ each.

Verdict: 8.0/10

Jalapeno croquettes | S$15++/4pcs

For those who love their creamy bites, these deep-fried nuggets of breaded mashed spuds mixed with bechamel sauce, shredded cheddar and chopped pickled jalapeno peppers would ignite joy in their eyes. Served with the green chilli mayonnaise, I found the heat rather muted and would have preferred a greater kick in flavours. Else the added richness made it slightly too satiating for my liking.

Verdict: 8.0/10

Grilled corn | S$6++

Thoughtfully sliced into quarters for easier bites, the beautifully roasted sweet corned was topped with Chipotle mayonnaise before being sprinkled with Parmesan cheese. I thought the amount of spice on the corn was spot-on for me, leaving most with the need to quench the heat with a drink!

Verdict: 8.0/10

Dallas meat platter | S$70++ for two and S$130 for four

The above illustrates the portion size for two and with four types of meat available, it will not disappoint carnivores. With two grilled Australian lamb cutlets, half slab of pork ribs, quarter Rotisserie chicken and 250 grams of prime rib steak, it comes alongside mint, black pepper and mushroom sauces. I thought that all meats were treated with utmost respect during the cooking process with my favourite being the ribs which one could choose between a BBQ glaze or tangy sweet berry. It was fall-off-the-bone tender and half-slab goes away quite quickly before you realise it! The prime rib steak was also cooked perfectly to medium rare and went really well with the black pepper sauce. The Rotisserie chicken needed no introduction as quality was consistent and spot-on, tender even for the chicken breast. While I personally do not take lamb, others at the table commented on the robust flavours without that gaminess.

Verdict: 8.0/10

Overall, I thought the food ticked the right boxes for me in terms of flavours and quality. Perhaps it is my personal scepticism towards tacos and tapas but I somehow struggle in coming to terms with their price points. The meat platter however was definitely value-for-money and plenty as I thought the portion was generous for two to share.

Offering a 360-degree view of the Suntec City area, I love the exquisite glass house-style design with al fresco space option. The island bar on the inside would also draw attention with its elegant decor parings. As you could probably witness from the crowd, they comprise mainly expats and office crowd on the week-days, worth a check-out if you are in the area!

Overall verdict: 8.0/10

Dallas Restaurant & Bar (Suntec Sky Garden)

3 Temasek Boulevard,

#03-302/303

Suntec City Sky Garden,

Singapore 038983

Tel: (65) 6333 4068

Website: www.dallas.sg

[SG] Tian Fu Tea Room - kinship reunion over high tea

2016-02-04T12:06:00.000+08:00

When it comes to Chinese New Year, most would be on the look out for reunion dinners and luncheons. How about a reunion over a pot of freshly brewed premium Chinese tea? Almost an unique offering at Tian Fu Tea Room, which is under the more renowned Si Chuan Dou Hua Restaurant, it is the first Chinese tea room concept within a restaurant in Singapore.

Offering over 30 types of fine tea, expect a wide collection of health tea ranging from the common green and red tea to slightly more exotic renditions such as yellow, white and flower teas.

Join us in discovering what the high tea set has to offer in order to unite family and friends, not to mention that it comes at an affordable price of S$38++/pax!

Bi Tan Piao Xue, Flower Tea | 碧潭飘雪

One of the featured teas is this, which originated from Xinjin county in Sichuan. This boasts not just digestive but also anti-ageing qualities. The name draws reference to snowflakes because it resembles the falling of snowflakes when infused. The light tea gives off a subtle fragrance and serves well as an easy start to arouse one's appetite before a meal.

Prosperity salmon yusheng with crispy fish skin

It is almost impossible to give lo hei a miss when it comes to Chinese New Year meals and high tea is not exception! 捞个风生水起! We enjoyed the crispy texture from the fish skin that juxtaposed the tender salmon and shredded vegetables.

Sliced duck wrapped with salted egg & chilled Chong Qing chicken with spicy bean paste

While I am not a huge fan of salted egg, I thought that it went well with the beautifully marinated sliced duck to be served as a cold appetiser. What was memorable though was the succulent chicken breast that was partially immersed in spicy bean paste that carried a lingering fiery after-taste. For those who have a relatively low tolerance for heat, get ready for some tea to soothe your taste buds!

Steamed sliced prawn in black bean sauce

Though Tian Fu Tea Room serves largely Sichuan cuisine, this dish reminded me fondly of Cantonese dishes given the latter's extensive usage of black bean sauce. The richness of flavours elevated the natural sweetness of the prawn and always thoughtful to serve up de-shelled and de-veined prawns!

Steamed fish balls with black moss

Delicately handmade by the dim sum chefs, I enjoyed the freshness of the fish paste. The light flavour of the dish came across as rather pale and could do with a nice condiment to add an element of salinity.

Deep-fried radish puff with dried scallop & pan-fried glutinous pancake with minced camphor tea smoked duck

The crisp pastry that encased the radish was delicate to the touch and crumbled as I gently pulled it apart. While the scent and flavours of the dried scallop was somewhat lacking, the texture was perfect and won us over.

While the green-coloured glutinous pancake looked slightly less enticing compared to its counterpart served on the same dish, it was packed full of bold flavours, particularly from the diced smoked duck within.

Fried rice with waxed meat and matsutake mushrooms

Unwrapping the lotus leaf revealed not just a beautiful hint of fragrance but also flavourful fried rice that saw individual grains neatly greased. The well marinated waxed meats added to the salinity of the dish that delivered a subtle yet delightful punch of flavours with each mouthful. Surely one of our favourites!

Deep-fried crispy custard bun

Nobody ever resists molten custard buns, particularly so when it is deep-fried to a beautiful golden brown crust on the surface. We loved the slightly chewy texture of the custard bun that was coated with a nice layer of crispness, only to be completed with a viscous custard filling. Spot-on indeed!

New Year cake in honey glazed pastry puff

My favourite dish of the lot was this new year cake (nian gao) neatly hidden by the honey glazed pastry puff. Think of your char siew sou - that lovely texture and golden yellow coat on the outside with nian gao on the inside that was almost paste-like soft.

Quality calories are important but culture weighs more in priority at Tian Fu Tea Room. In order to allow diners to fully bask in the glory of Chinese culture, there are even brushes for patrons to practise their calligraphy skills!

With a cosy ambience for friends and families alike to gather over a pot of tea and plates of hand-crafted dim sum, it definitely makes into one of our must-try places.

For the first time this year, there is a Peace and Harmony Gift Box (S$38.80/box) with Tian Fu Tea Room Tea Tins that is a curated collection of oriental sweet treats comprising Chinese New Year Cake, Water Chestnut, Sugar Cane, Carrot and Osmanthus Cakes that are harmoniously paired with three choices of loose tea tins. For those interested, visit www.tianfutearoom.com and enjoy 20% savings from now till 22 Feb 2016 using discount code <CNY20>!

A worthy note before you gather your loved ones for a high tea session, there is an ongoing promotion for UOB cardholders as they enjoy a 4-dine-1-free privilege!

Overall Verdict: 8.0/10

Tian Fu Tea Room at PARKROYAL on Beach Road

7500 Beach Road

Singapore 199591

Tel: (65) 6505 5724

[SG] Crystal Jade | Welcoming the New Year with specially-crafted dishes!

2016-01-28T00:14:00.000+08:00

Have you decided where to bring your family for a Lunar New Year feast? We are always spoilt for choice when it comes to Chinese dining. The Crystal Jade group of restaurants is always on our list given their diverse range of fine dining and casual dining options, that caters to diners with different budgets.

It was two years ago since we had our LNY dinner at Crystal Jade, while their Hearty Five Treasures Yu Sheng left a good memory, it would be interesting to discover the new items they offer this year with dine-in set menus available between 25 January to 22 February 2016.

Prosperity Yusheng with Abalone & Pomegranate | S$138++ (Large) | S$88++ (Small)

Available at Crystal Jade Fine Dining Restaurants for takeaway and dine-in

What is so special about this year's Crystal Jade yu sheng is the sour plum and pomegranate dressing with Mexican abalone and pomegranate seeds which symbolise red rubies and crowning glory. The tantalising sweet and sour dressing was certainly the highlight as it whets one's appetite prior to the main courses to follow.

Verdict: 7.5/10

There's another affordable option - Reunion Baby Abalone Yu Sheng S$66.80++ for large, S$40.80++ for small, available at Crystal Jade Jiangnan, La Mian Xiao Long Bao and Crystal Jade Kitchen for takeaway and dine-in.

Chilled Asparagus | S$20++

Available at Crystal Jade Fine Dining Restaurants, Crystal Jade Palace Restaurant (Ngee Ann City), Crystal Jade Gold Palace (Paragon), Crystal Jade Dining IN (Vivocity) and Crystal Jade Prestige (MBFC ,opening in Jan 2016)

A straightforward dish to cleanse your palate, beautifully presented like a prosperity plant. Dip the sweet and crunchy asparagus into a homemade sauce which contains truffle and peanut. Simple yet delicious!

Verdict: 7.5/10

Luxurious Abalone Treasure Pot | $318++ for 6 pax | S$498++ for 10 pax

Available at Crystal Jade Fine Dining Restaurants for takeaway and dine-in

Having Treasure Pot/Pencai during LNY is a must for Hong Kongers, while it might not appeal to everyone given the luxurious spread, I personally enjoyed it greatly. This pot is made of 15 premium ingredients including eight-head abalones, sea cucumber, dried oysters, scallops, smoked pig trotters, fish maw, chicken feet and many more braised in a viscous sauce.

Verdict: 8.0/10

Thai-style Pork Knuckle | S$28++

Available at Crystal Jade Kitchen

The gigantic pork knuckle has caught our attention as we enjoyed the succulent flesh and crispy skin pairing with the sweet and spicy mango sauce. Almost like the German's pork knuckle, it has indeed added a bit of vibrant colours to this new year!

Verdict: 8.0/10

Sautéed Scallop & Coral Mussel with XO Sauce | S$28++

Available at Crystal Jade Kitchen

Fans of coral mussel would love this dish, the fresh seafood was cooked to perfection and packed with robust XO sauce flavour. It's certainly a decent dish to pair with rice.

Verdict: 7.5/10

Four set menus for 4, 6, 8 and 10 persons at S$338++, S$498++, S$668++ and S$838++ are available at all Crystal Jade Kitchen outlets except Causeway Point and Westgate where there's an additional set menu for 10 at S$1188++. In addition, a steamboat set is offered at Zhongshan Park.

Steamed Herbal Xiao Long Bao | S$6 for 4 pcs

From Crystal Jade La Mian Xiao Long Bao

This xiao long bao was specially created to celebrate this festival, with dong guai/female ginseng/当归 wrapped within and topped with a goji berry. The taste is just like the Chinese saying, 先苦後甜, no sweet without sweat, the bitter dong guai soup comes first and ends with a sweet note from goji, every bite is blessed with a good health in the monkey year!

Verdict: 8.0/10

Steamed Pumpkin Glutinous Rice Ball with Bean Paste | S$4.80++ for 3 pcs
Available at Crystal Jade La Mian Xiao Long Bao

Perfect dessert to indulge in during CNY, the golden glutinous rice ball is encased with sweet red bean paste, signifying a prosperous year to come!

Verdict: 7.5/10

Four set menus for 4, 6, 8 and 10 persons ranging from S$238++ to S$598++ are available Crystal Jade La Mian Xiao Long Bao.

Double-boiled Water Chestnut with Egg White

Available at Crystal Jade Prestige

It's always not easy to craft a Chinese dessert I reckon. Sounds like a healthy one which holds a crunchy texture, but in terms of flavour, it was a tad dull for my liking.

Verdict: 6.5/10

Do take note that there's a on going promotion for takeaway items from 29 Jan to 22 Feb 2016. 8% discount fro DBS/POSB, Standard Chartered cardholders or Jadeite members; and 12% discount for Jadeite members with DBS/POSB and Standard Chartered cards. From now, customers can place orders for their sweet treats and savoury festive dishes through the festive hotline at 6512 0833 or at all Crystal Jade restaurants and bakery outlets.

Hurry make the reservation now at your favourite Crystal Jade outlet!

http://www.crystaljade.com/restaurant-locator/

We hereby wish everyone good luck, good health and great success in the coming new year! :)

[Info] Three new food technologies that will soon change the way people eat

2016-01-24T21:25:00.000+08:00

When it comes to food, technology is changing everything. We are in the middle of a food evolution where the things we buy at the supermarket usually undergo factory processes. Whether or not these revolutionary technologies that will change the way people eat in the future are safe, we won’t know yet because today, the safest and healthiest food to eat is organic. While these food technologies may not convince organic eaters that they’re safe to be integrated with food, even with the FDA’s seal of approval, it’s interesting to learn what scientists are trying to come up with when it comes to making food “safer” and “healthier.” Here’s a glimpse of some of the food technologies that are currently under development.

Nanoparticles

Nanoparticles aren’t something new as researchers have been trying to create small particles for use in food for a long time. The reason why scientists are researching this is because they want to use molecular particles that can make diet-friendly food items taste great (without putting any added sugar and fat). Right now, researchers aren’t sure yet whether these nanoparticles are completely safe to eat because they’re so small they could easily pass through veins and end up in sensitive areas of the body like the heart and brain.

Stem-cell beef patties

Dutch scientist Mark Post is trying to grow meat from a cow’s stem cells to make burger. Right now, the time, procedures, and money it takes to create a single patty from a stem cell costs about 300 million Euros, meaning it’s entirely possible now but not economical. However, technology is improving fast and the scientist estimates that it will become economical and ready for mass production in at least 10 to 15 more years.

Anti-Salmonella Spray

In Netherlands, a company is now developing a simple spray that contains “bacteriophages,” which are things that bind with and kill bacteria. If proven safe by the FDA, some restaurants may soon spray it on fish meat before cooking. There are E. coli and salmonella poisoning risks when eating raw fish and this technology may change the way food safety standards work.

As previously said, technology is advancing at a fast rate and these food technologies may get implemented sooner than we think. About a decade ago, mobiles were used only for telecommunication purposes but now, technology has advanced so much that people use them for almost anything, from finding the nearest restaurant to transferring funds across the globe. According to the parent company of the recreational slingo hub Spin Genie, mobile is one of the most powerful movers in the Internet landscape today so we can probably expect these devices to play a huge role in developing the aforementioned technologies for food. Perhaps when the salmonella spray gets released for public use, it can also identify what type of virus was successfully or unsuccessfully removed from the fish by connecting to the Internet and delivering results straight to a user’s mobile. That being said, nothing beats organic food and the anti-salmonella spray, beef patties from stem cells, and nanoparticles may raise a few eyebrows because they seem to be quite invasive to food but they are aiming to ease our curiosities somewhat at least.

[SG] Bakerzin | Welcoming the year of Monkey with revitalised dishes and recipes!

2016-01-13T22:36:00.000+08:00

Having tried Bakerzin's Chinese New Year menu last year, we were looking forward to something different and new this year!

Unlike last year's set menu, this year's menu came in ala carte format and with more choices. It will be available from 25 January 2016 at all seven outlets islandwide. With the banning of freshwater raw fish incidence recently, it would be interesting to see what ingredients will the eateries substitute with for the yusheng dish.

Spring Salad | S$15.80++

Having created their own rendition of yusheng designed for two, it was a little bowl of joy for two to share and toss. As per the composition of traditional yusheng, it comprised shredded carrots, purple cabbage, crushed peanuts, pickled ginger, winter melon strips, sesame seeds and crispy golden puffs. In this bowl of goodie, poached shelled prawns were used to replace the raw fish, and lastly there's the homemade blood orange dressing to hold the dish together, giving it a sweet and sour finishing. While it's a simple dish, all the flavours were well married.

Braised Pork Buns | $$15.80++

Personally, I feel that not all food can be paired easily. In this case, the revised Kong Bak Bao came weird with its combination of braised pork belly with hollandise sauce served in fried mantou. The mantou was a tad tough for my liking, the sauce was only good on its own and the salad on the side was a bit redundant. The whole dish just didn't amalgamate.

Verdict: 6.5/10

White Miso Grilled Salmon with Soba | $16.80++

Seems like this's the hit out of all dishes with the highlight being the grilled salmon marinated and coated in white miso mayonnaise. It was a flavourful dish that was executed perfectly on all aspects, but how is this dish related to CNY?

Verdict: 7.5/10

Pasta Vongole | $17.80++

Perhaps this's the most disappointing dish of all with the pasta lacking in flavour and carrying a hint of strong fishy smell from the clams.

Verdict: 6.0/10

Chicken Mousseline with Curry Foam | $18.80++

Another fusion dish, the chicken roulade was seasoned with herbs on quinoa sautéed with peppers, and paired with curry foam. The chicken was cooked till tender perfection, but I was expecting a stronger curry taste to distinguish the dish.

Verdict: 7.0/10

Same as last year, traditional yuan bao pineapple tarts are available at S$29.80/21pcs.

Parmesan Cheese Pineapple Tarts | S$29.80/21pcs

This year, Bakerzin has introduced an all new pineapple tart flavour - the buttery pastry carried a subtle hint of Parmesan cheese which did not overpower the spiced pineapple filling.

It's the ideal gift for corporate clients and family during home visits with its graceful packaging design. Pre-orders for CNY goodies are available from now to 4 Feb.

Verdict: 7.5/10

Prosperity Lapis

More than 20 egg yolks are used to produce a whole 650g cake, given the two flavours - Vanilla & Coffee Cake (S$48/whole 650g; S$26/half 325g) and Vanilla & Chocolate Cake (S$52/whole 900g; S$28/half 450g), I fell in love with the latter. Loved the bold flavours from the double layers of vanilla and chocolate lapis Surabaya cake, complemented by the raspberry jam in between, it brought the cake to the next level. The cake was fluffy yet moist, superb!

Verdict: 8.0/10

Good Luck Cookies | nine cookies and each comes in 8 pcs for S$29.80/-

Ending the meal on a good note was their nine cookies with my favourite being the Lovely Lavvy cookie with a burst of lavender flavour and smell as well as the Perky Citrus Cookie which carried a hint of refreshing lemon. Comparatively, the size of the cookies was smaller than last year's, however, we unanimously agreed that the new recipe impressed our palates. Other seven flavours included: peanut choc-chip with sea salt, nutty cashew. rosey posie, mac-coconut, almond, long jing, choco-nutty oat.

Verdict: 8.0/10

Apparently, the chefs had put in so much efforts in crafting these dishes. I always have a belief in going simple as it helps to bring out the best side of any ingredients. That aside, I loved how the new CNY goodies were executed, don't forget there's an early bird discount of 10% for orders made between now and 22 Jan 2016, as well as 15% off for OCBC and HSBC cardholders!

Overall Verdict: 7.5/10

Bakerzin at Century Square

2 Tampines Central 5

#01-19/22

Singapore 529509

T: +65 6694 8584

[SG] Goodwood Park Hotel | Are you hearing the Christmas carols?

2015-12-02T21:55:00.000+08:00

While many would be familiar with the yearly durian affair at Goodwood Park Hotel, what many did not realise is their luxurious spread dedicated to Christmas celebration! With each of the hotel's renowned dining establishments such as Gordon Grill and Coffee Lounge boosting their own Christmas cheers with tantalising treats, we are definitely in calories heaven.

Basic instincts started to crawl out and judge us not, the sinfully sweet calories were too tempting for us to ignore and we gave in.

D24 Durian Snowman | S$38/pair from the Deli

These iconic durian puffs from Goodwood Park is almost a hallmark for quality pastries. Expect nothing less than lavish swirls of viscous D24 durian wedged between choux pastry cases. Crisp on the outside and fluffy on the inside, you just cannot resist not when it comes in the form of a snowman.

D24 Durian Christmas Log Cake | S$69/1 kg from the Deli

A classic at the hotel that needs no introduction for the foodies. If you love durian and some pillow-soft vanilla sponge, this is a must-try and make no excuses.

Joy in a Jar | S$30/- for three jars from the Deli

Ingeniously packed into jars, the delicate mousseline is a milk chocolate treat with a blend of acidity from the mango puree that cuts across pleasantly while complemented by the lightness of Chantilly cream. Expect alternating layers of chocolate mango mousseline, butter crumble, vanilla sponge with fresh fruit toppings, this would make a good serving portion at corporate or private functions.

Salted Caramel Nuts Cake | S$42/500 gm from the Deli

If you are craving for some rich calories, look no further than this caramel pound cake which was a hot favourite last year. Layered with creamy salted caramel and almonds, it is generously coated with a nutty milk chocolate glaze and decorated with whole almonds.

Turkey 'Kueh Pie Tee' with Homemade Chilli Sauce | S$18/10pcs from the Deli

An interesting Peranakan appetiser that needs no recommendation apart from the fact that this came with a festive twist with the use of shredded turkey breast meat that was flash-fried to retain texture and moisture. A huge fan of those pastry shells, it was also neatly packed with simmered turnip and carrots though I am not certain if these as takeaways would soaked up the crispy shells.

Slow roasted Iberico Pork Belly with Crackling, Pickled Cabbage, Apple Sauce and Pork Jus | S$320 from the Deli

I can never say no to roast pork belly let alone one that crackles. Oh god, it was sinfully delicious with the crisp golden brown crackling skin that contrasted beautifully with the tender meat underneath. Roasted for at least three and a half hours with sherry vinegar, white wine and mirepoix, the prized Iberico pork is paired with some white cabbage that was almost like the German's sauerkraut. Top it off with some mustard and grated apple sauce, I crawled back for a second serving.

Black Pepper-coated Roast Prime Rib of Australian Beef | S$348 from the Deli

A beautiful piece of prime cut, the red meat was cooked to perfection leaving a tinge of pinkness in the tender meat. Topped with a house-made thyme-Merlot sauce, it embodied the robust flavours in a wholesome offering. A must-try for prime rib lovers!

Baked Salmon 'En Croute' with Spinach and Lemon-Caper Beurre Blanc | L'Espresso

Encased in a fluffy pastry, the baked salmon was cooked to perfection and paired harmoniously with spinach saw contribution from the hot emulsified butter sauce made with a reduction of vinegar and white wine.

Truffle angel hair pasta from Gordon Grill

Part of the buffet brunch, this is a hidden gem that deserves a lot of credit despite its simplicity. We enjoyed the lightness and robust flavours which were elevated by the perfect al dente texture of the pasta.

Starting from 1 Dec 2015, all the various restaurants at Goodwood Park will be launching their festive feasting menu with the Gordon Grill. Offering 3-course set lunch from S$68++/person to Christmas buffet brunch at S$158++/person, it is a perfect spot for meals with business associates and family members.

The cosy cafe, L'Espresso offers English afternoon tea buffet from S$48++/person during the first half of December before a more luxurious spread at S$55++/person from 18 Dec onwards!

Known for their local fare and Taiwan porridge, the Coffee Lounge, starts serving up their festive dessert buffet at S$48++/person from 1 Dec onwards!

If you are planning a Christmas party at home, head over to The Deli from 1 Dec to 26 Dec for some of the gourmet treats highlighted above. Advance orders of three working days are required and can be made at the counter daily from 9am to 9pm. Alternatively, give the dedicated Christmas Call Centre a buzz at 67301867/1868 from 10am to 6pm daily or find out more at festivepromotions.goodwoodparkhotel.com for online orders. Do note that the last date for order is 18 Dec 2015, 12pm!

To make things better, for those seeking a festive getaway, there is an indulgence room package promotion that runs from 20 Nov 2015 to 7 Jan 2016 for the Deluxe Room at S$325++/night that includes buffet breakfast for two, S$55 worth of F&B credit and perks at Spa Rael!

Are you hearing the Christmas carols yet? If not, it is time to head to Goodwood Park this Christmas!

Goodwood Park Hotel

22 Scotts Road

Singapore 228221

Tel: 6737 7411

Website: www.goodwoodparkhotel.com

[SG] Joyden Treasures | Reliving the Chinese old school recipes

2015-11-02T23:21:00.000+08:00

For those who live in the West, Joyden should be a familiar name with two of their restaurants, Joyden Seafood and Joyden Canton Kitchen at West Coast and Hillview respectively. Joyden Treasures is the latest addition to the group and the first in the East at Leisure Park Kallang.

With the owners placing great emphasis on R&D including cooking methods and reliving old recipes, the chefs dedicated much of their time refining the execution to perfection. Impressed on both occasions during the other two visits, can third time spark greater surprises?

Double-boiled seafood soup in old cucumber | S$14/++

The wholesome homemade broth of mushrooms, dried scallops and fish maw is encased in the hollow of a softened old cucumber and double-boiled to fully extract the flavours. While we enjoyed the depth in flavours of the broth which reminded me of mum's cooking, the pork wanton was quite a let down as it was too starchy for my liking.

Verdict: 7.5/10

Phoenix beancurd skin prawn roll | S$16/++

This would make a popular snack to go along with some nice beer! A blend of chopped fresh red prawns, salted eggs, century eggs and cilantro is stuffed between thin sheets of beancurd skin before being deep-fried to golden-brown delicious. We loved the light and crispy exterior that juxtaposed the crunchy prawn on the inside. Dip it with the tangy sweet chilli sauce and it can be quite an addiction!

Verdict: 8.0/10

Steamed red grouper in homemade soy bean broth | market price

With a soya milk broth that was made from scratch, it was beautifully flavoured with fresh ginger, chives, straw mushrooms and black fungus. Steaming the fish in the rich broth creates a silky smooth texture to the flesh which was contrasted by the crunch from the golden fried enoki mushrooms sprinkled on top. Definitely the dish to turn to for a hearty meal on a rainy day!

Verdict: 8.0/10

Crispy fragrant duck with lotus-shaped buns | S$58/++

One of the family's favourites, the crispy fragrant duck was treated with utmost care as it was gently simmered with fragrant herbs and spices to empower fully bodied flavours before being deep-fried quickly to crisp the skin.

Sandwich it between the homemade steamed lotus-shaped buns, do add the sliced pickled papaya and fresh cucumber alongside the sambal and orange sauce dip to complete a calories-worthy bite. The sweetness from the orange sauce was beautifully complemented by the light hint of heat from the sambal that made each mouthful extremely satiable.

Verdict: 8.5/10

Jumbo prawns in traditional dark sauce | S$26/++

This reminded me fondly of my mum's cooking as this was one of her star dishes that would make me cancel my dinner plans to head home for a homecooked meal. The sesame oil-based dark sauce dressed each of the jumbo prawns equally and they are deep-fried for a succulent yet crispy bite. Before you forget, please order a bowl of rice as you would not want to miss out on that lovely gravy.

Verdict: 8.0/10

Traditional salt baked crab | market price (about S$63/kg)

One of the signature dishes at the restaurant, the Sri Lankan crab is first baked for about 30 minutes at a low temperature before all the salt that coats the crab gets removed. Comprising a blend of various salts and spices, it was first wok-fried before covering the crab in it. The natural sweetness of the crab is enhanced as the moist flesh on the inside is balanced by the salinity of the spices and salt. For roe lovers, expect to rejoice as you will have more than enough to share! Personally, I am more of a chilli crab or black pepper crab person so while this technique did the crab justice, I have my preference with the more conventional techniques.

Verdict: 7.5/10

Traditional yam puree | S$26/++

Available in various sizes including individual portions, the traditional yam puree is a must-try for any Teochews or yam lovers. Rich in flavours and not overly sweet, you can be sure that it will not satiate one's appetite even after the second bowl!

Verdict: 8.5/10

Malagao | S$4.20/++

A huge fan when it comes to malagao or steamed cake, I found this version good but not the best. Personally, the brown sugar steamed cake at Tim Ho Wan is still my personal favourite. While this version was light, it was a touch too dense for my liking though the fragrance was enough to make me enjoy the delicacy as a whole.

Verdict: 7.5/10

Specialising in family style dining, it is no surprise that the restaurant offers a communal dining area. There are also some private dining rooms available should customers wish to carry out events at a more intimate level among family and close friends.

Despite the restaurant being just a month old, the staffs were well-trained and definitely one of the best in customer service. Greeting guests in the most polite fashion possible, it is truly a case of 敬业乐业 where you could feel the sincerity with each kind gesture, be it refilling your tea cup or simply requesting to change your plates. We were even offered extra chairs on the side for us to put our belongings. In an industry where most restaurants face the challenge of manpower crunch, it is a blessing indeed.

In terms of food, most dishes were above average and it reminisced strongly of home-cooked dishes, executed in a restaurant environment. Most dishes worked out well for me and with a decent price point, would definitely be a place to revisit if I am in the area next with my family.

Overall Verdict: 8.0/10

Joyden Treasures

5 Stadium Walk

#02-42

Leisure Park Kallang

Singapore 397693

Tel: (65) 6446 8488

Website: www.joydentreasures.com.sg

[SG] Stuttgart Blackforest | Best blackforest cake in Singapore?

2015-10-20T20:51:00.000+08:00

As we step into the month of October, the Germans (and probably any other beer-lovers) always rejoice as it is the Oktoberfest season! While most would associate beer to Germans, they are also known for their pork knuckle, belly and on the sweet calories, blackforest cake!

Some titbit for those interested about blackforest cakes - it was named not after the Black Forest (Schwarzwald) mountain range in Southwestern Germany but rather from the specialty liquor (Schwarzwalder Kirsch) in that region and distilled from tart cherries. Cherries, cream and Kirschwasser were first combined in a dessert and originated in Germany - that gives the birth of our blackforest cake today!

Having moved to its new location at Rendezvous Gallery from Middle Road, the interior decoration is dedicated to bringing the German ambience and experience to Singaporeans. Spotting a cosy setting, can the food justify the calories?

Palmbraeu Export | S$16/++

It is probably the rudest thing not to order some alcohol during a German meal so there we go some beer to kickstart the evening! Do note that at the time of dining, the restaurant was in the midst of having draught beer at the restaurant but these bottled gems did the trick as well!

Snack Paradise | S$18/++

Allowing a choice of up to three types of starters, this would be a good platter for sharing among two to three people. We went for the sausages, pork belly and meatballs with each impressing our palates. The lovely crackle on that pork belly made it an amicable affair and we could not ask more from that golden brown crispy skin. The beef and pork meatballs were also drenched in a house-made salsa that tasted rich and robust with bold flavours.

Verdict: 8.0/10

Pork Schnitzel | S$19.80/++

A familiar dish on any German restaurant's menu, the golden brown breaded pork fillet sat on a bed of grated mashed potato. The mashed potato spotted granelar bits that added coarseness to the other velvety side. While the thin pork fillet was beautifully deep-fried, allowing the coat of breadcrumbs to shine, the meat on the inside was slightly dry for my liking.

Verdict: 7.0/10

Pork knuckle | S$19.80/++

Available in single portion (as shown in picture) or whole (S$55/++) which would suit a group of up to four pax, it was definitely enough to keep everyone at the table full. Given that it was just a single portion, do not expect too much of that desired crispy skin as it was hardly enough to share around. The succulent flesh underneath however was sufficient to compensate. The sauerkraut on the side however failed to impress with the strong alkaline level that somewhat upset the balance in flavours.

Verdict: 7.0/10

Apple bread pudding | S$10/++

The traditional bread pudding was served with almonds, raisins and apple wedges within layers of sweet white bread before being topped with a scoop of vanilla ice cream. We enjoyed the richness in the bread pudding and the nice crust on the side. For those looking for a mild dessert that would not overwhelm in sweetness, this would fit the bill.

Verdict: 7.5/10

Blackforest cake slice | S$12/++

The signature dessert at the restaurant, we enjoyed every bit of this sinful indulgence. With a rich chocolate sponge and Kirsch soaked cherries, we fell in love with the cookie-base that added a lovely dimension to the cake with its crunch. While we loved every aspect of the cake and is probably one of the best we had in Singapore, S$12 seems like a relatively steep price tag for a slice.

Verdict: 8.0/10

Basking in a nice German culture and atmosphere, we thought that there are other German restaurants which offer comparable calories to Stuttgart Blackforest such as Brotzeit and Paulaner. Prices are also relatively steep, particularly their signature blackforest cake which was the star of the evening. Compare this to the value-for-money starter platter, it seemed hard to justify the price point.

Our experience was also slightly tarnished by the extremely strong blasting air-con and there was hardly anything the restaurant could do given that it has a central-control. Would be worthy to have a jacket along if you are intending to visit!

Overall Verdict: 7.0/10

Stuttgart Blackforest Boutique S-Cafe

9 Bras Brasah Road

#01-01 Rendezvous Gallery

Singapore 189559

Tel: (65) 6336 8675

Website: http://www.scafe.com.sg/

[SG] Masizzim | Marking the latest Korean trend with stews!

2015-10-17T09:06:00.000+08:00

From Korean Fried Chicken to Patbingsu, it is almost impossible to run out of ideas in the F&B scene in Singapore as we consistently witness new trends emerging. While I am typically not a person who chase after trends, it is always good to stay in the know as dining concepts seem to evolve quicker than technology - before you realise it, it is already entering the obsolete phase.

For those who love their stews, rejoice as Masizzim is the latest opening at 313 Somerset. With a name that interprets delicious (masi) and stew (jjim), you know you are in good hands with their hearty pots of meat.

Rice Ball (Anchovy or Tuna) | S$8++/each

No, you do not get served rice balls but you are supposed to do-it-yourself! Served in a large bowl, the medium-grain white rice comes with Korean black rice, barley, seaweed crumbs and crushed chilli padi. Upon service, you are supposed to put on the disposable gloves, mix the ingredients well and mould them into rice balls!

A bowl can typically make into about five golf-sized rice balls (slightly larger than these shown) but we were told that a good benchmark to mould your rice balls is to make it into a bite-size so you can pop it in one mouth!

This is a popular snack in Korea and apparently its origin came about when Koreans used leftover rice and ingredients and made them into rice balls for travel food or lunchbox additions. This was more on providing basic sustenance food rather than creating something fanciful but it is fast becoming talk of the town now!

Personally I preferred the anchovy version where the crispy anchovies juxtaposed the al dente grains, resulting a delightful crunch with each mouthful. You would then be hit by an unexpected heat from the crushed chilli padi which are innocently hidden - well, literally speaking, you would have massaged it in yourself!

The tuna version saw a fair share of fans at the table as the slightly damp rice balls were robust in flavours due to the tuna mayonnaise striking a good balance with the fried kimchi. While the variation in textures from the anchovy rice ball struck a chord with me, the tuna rice ball was equally impressive.

Verdict: 8.0/10

Beef Rib Stew | S$18/++

The Australian beef short ribs was cooked beautifully, first with a pressure cooking for 40 minutes before being simmered for six hours for the protein to be broken down. The flavours were intense and robust to say the least, with the meat falling off the bone tender. That rich brown gravy contained all the essence of the beef and was nicely absorbed by the Korean rice cakes that come with it.

For the beef and pork stews, you have a choice of either soy or spicy (up to four levels of heat) flavours. It also comes with noodles with an option of Korean udon or glass noodles - my personal preference was the glass noodles which was thinner and flat, thereby absorbing the sauces better than the udon.

While we had the individual portion, you can have the double portion at just S$32/++, definitely enough to feed two to three pax.

Verdict: 8.0/10

Spicy Chicken Stew | S$16/++

With the beef stew being my favourite, the second ranked pot would have to be the spicy chicken stew that comprised assorted parts marinated overnight for the flavours to be fully imparted. While the chicken pieces were also succulent, it was slightly shy of the perfection that the beef counterpart displayed. Nonetheless a very good and appetising rendition for those who love their spicy food!

Verdict: 7.5/10

Pork Rib Stew | S$16/++

Both the pork rib and chicken stews also come in double portions at S$29/++. While we enjoyed the depth in flavours of the soy-based chicken stew, it came across slightly dull compared to the spicy chicken and the more robust beef rib stews. I also found the meat less tender compared to the beef which might have been due to the longer cooking time for the latter.

Verdict: 7.0/10

Tomato Cheese Kimchi Pancake | S$13/++

Almost pizza-like, the tomato-based pancake comprised kimchi and minced beef topped with mozzarella and chopped basil. It was almost a fusion dish between the Italians and the Koreans but the flavours were spot-on, not forgetting the lovely crisp ends. The melting mozzarella added depth and intensity to the dish while balancing the alkalinity from the kimchi.

Verdict: 7.5/10

Potato Pancake | S$12/++

A must-try dish for carb-lovers, I enjoyed the crispy-chewy pancake that was stuffed with potato and served with the house-blended dipping sauce that would add flavours to the dish. The potato pancake standalone was done beautifully for its textures but I would recommend that sauce for the flavours that would complement - slightly acidity and heat.

Verdict: 7.5/10

Squid & Leek Pancake | S$14/++

The dish was well-executed and for those who have tried cooking squid would agree that getting the cooking time right is critical. This was tender and nothing of that rubbery texture with nice crisp edges and fragrance from the leeks. Go ahead and dip it in the same blended sauce for added flavours to make this a perfect side dish. All that is lacking is a pint of beer! For this pancake and the potato, I found that the sauce is a critical component to enhance flavours else it would have been relatively pale on its own.

Verdict: 7.5/10

For some of the spicy dishes, do go for their signature Sikhye Jar at S$9.50/++ to help quench thirst and the heat. It is a traditional Korean beverage brewed in-house from malt barley and rice.

While Massizzim may be new to the F&B scene, the owners are not. Many would be more familiar with their other brand, Chir Chir just next door who specialises in Korean Fried Chicken. Spotting a similar casual dining experience with a minimalist interior design such as their textured grey walls, dark wood tables and concrete flooring. Do not forget to watch out for K-pop favourites playing on the wall-hung TV sets and to save you the hassle of calling for attention, there is a service buzzer on each table!

Overall, it was a good experience and despite their recent opening on 24 Sep 2015, the team seems very well-oiled in operations as service was very smooth not just for our tables but also those beside.

Overall Verdict: 7.5/10

Masizzim

#B3-02, 313 Somerset

313 Orchard Road

Singapore 238895

Tel: (65) 6509 5808

Website: https://www.facebook.com/masizzimsingapore

[SG] Long Bar Steakhouse | Savour the exclusive Tomahawk steak

2015-10-13T00:00:00.000+08:00

When it comes to steakhouses in Singapore, few realise the gem in Long Bar Steakhouse amidst the lush greenery and colonial building of Raffles Hotel. The Long Bar would be no stranger to most, even tourists as bartender Ngiam Tong Boon first created the nation's iconic Singapore Sling a century ago in 1915.

Located adjacent to the Long Bar is this inconspicuous-looking steakhouse that was established back in 2000. Specialising in grilled prime cuts of Australian and US beef, quality seafood and a variation of appetisers, guests can expect a warm greeting, literally, from the open kitchen that anchors the restaurant.

Many might not be familiar with the Tomahawk steak but you would probably have tried it in its other rendition, the rib-eye steak. The difference lies in the impressive display of the entire Frenched bone-in for the Tomahawk though it offers the exact same cut as the rib-eye.

Resembling the Tomahawk axe which thereby gives the steak its name, it is not common to find this in steakhouses given the relatively expensive price tag. More importantly, not many chefs can prepare such a large piece of prized meat well and therefore do not offer it on the menu. The Long Bar Steakhouse offers this only for the month of October 2015 due to the exclusively limited quantity available.

Let us get started on a gastronomic journey!

Complimentary bread

We thought that the service started somewhat shaky with the complimentary bread served somewhat disappointing. If anything, one would expect warm bakes to be served to assure diners that food are prepared fresh.

Long Bar Steakhouse Sampler | S$48/++

The classic starter at the steakhouse is this sampler set which comprised the Dungeness Crab Cake, Seared Scallops and Scottish Smoked Salmon.

Cooked perfectly with a light char on the surface, the execution was done just right, retaining firmness in the delicate scallop. The generous slice of smoked salmon was a delight and accompanied with some greens, helped adjusted one's palate for the next star appetiser - the more flavourful crab cake.

The crab cake differentiated strongly with its freshness and more importantly the lovely curried celeriac remoulade which gave a hint of spice and creaminess to it. The robust and depth in flavours in the crab cake helped prepared our expectations for the savoury main coming up!

Verdict: 8.0/10

Tomahawk Steak Special | S$265/++

Coming in at least 1.7kg heavy, it is a special only for the month of October 2015 and falls on the steakhouse's premium list of cuts. Air-flown from Australia, the grain-fed tomahawk has higher marbling than the usual grass-fed renditions.

With at least two inches thick, the steak was placed on the grill for about five minutes on each side for the lovely grill lines and also to help get that lovely crust on the surface. It is then moved into an oven to cook for additional 20-30 minutes before allowing the steak to rest for at least 10 minutes. This helps to retain a juicy core after getting it to the desired medium-rare level.

Lightly seasoned with just salt and pepper, it allows the natural flavours of the beautiful steak to shine. The execution of the cooking was perfect, with no room for error as everyone at the table enjoyed at least three thick slices of the steak. The lovely pink colour spotted upon service lifted a smile on everyone's faces instantly. The marbling on the steak made it almost a melt-in-the-mouth affair with charred crisps on the edges that got me completely smitten.

One Tomahawk steak is good to share among two to three pax as you get about 800 grams nett of meat so it should feed everyone nicely. Apart from the perfectly done steak, the sides such as sauteed broccoli, french fries with truffle salt and mac & cheese were companions to a star. The side orders are all priced at S$9/++ each and also include mashed potato and asparagus with sun-dried tomatoes.

As with any upscale steakhouses, wine-pairing is almost a given so do check with the service team on how best to complement your steak.

Verdict: 9.0/10

Cheesecake | S$20/++

Served with mixed berries and a nicely scooped raspberry sorbet, I liked that the richness of the cheesecake did not overwhelm, especially after a heavy main. On a separate occasion, I would generally prefer a creamy and rich cheesecake but this light version suited the course well. The freshness and tang from the berries, particularly from the raspberry sorbet cleaned our palate. A very tropical dessert that was elegantly plated to conclude an evening of gorgeous calories.

Verdict: 8.0/10

With a smart casual dress code that needs to be observed by the guests, the restaurant is definitely prime. What we liked about the team servicing our table was their attentiveness such as bringing a stool for our bags. Despite the somewhat lacklustre start to our dinner, the three-course dinner was executed well, from appetisers through to the tomahawk steak before ending strongly with a sweet decadence in that cheesecake well-balanced with other components on the plate.

It is always challenging for the chefs and everyone working hard at the open kitchen since all are exposed to public scrutiny but I thought that the team pulled off an impressive dinner. Consider us ignorant, but we are more familiar with the other restaurants at Raffles Hotel, now we know where is a good steakhouse in Singapore that would impress.

Hurry down as this exclusive special offering of the Tomahawk steak is only available this month!

Overall Verdict: 8.5/10

Long Bar Steakhouse

Raffles Hotel, #02-00

1 Beach Road

Singapore 189673

Tel: (65) 6412 1816

Website: http://www.raffles.com/singapore/dining/long-bar-steakhouse/

[SG] Ah Loy Thai | Hits and misses

2015-10-11T12:21:00.000+08:00

Ah Loy Thai is hardly a new name for local foodies given its reputation for serving up decent Thai food at very affordable prices. While we have grown accustomed to paying the extra 7% GST and 10% service charge to our food bills, it is always a delight that we made some savings on a meal as these were not levied.

We are not experts when it comes to eating Thai food and quite frankly, taste is just so subjective validating the phrase one man's meat is another man's poison. There are way too many elements in a meal that can either complement or upset your perception of a good dish and meal. Be it customer service or ambience, quality of food is never the only judging criteria - to us anyway.

Pardon the digress, so back to Thai food. Our recent favourite is Nakhon Kitchen which in our opinion would be a place that we would not mind returning, given the price point and quality of food we get though I can never forget my experience as a food nazi on our last visit. Revisiting Ah Loy Thai would put Nakhon Kitchen to a challenge given their close offering and competitive prices - whatever it is, let us start eating already!

Thai Mango Crispy Chicken | S$8.90/-

Comparing this to our first visit back in 2012, prices have increased slightly from S$7.50 for the dish though this is acceptable given inflation. Portion size was certainly generous for what we paid for but presentation was rather clumsy. The narrowly-shaped plate struggled to hold the chunks of crispy deep-fried chicken together alongside the thickly-cut mango. While we enjoyed the mildly spicy and tangy dressing, it was hardly enough to coat the chicken. It was also obvious that the chicken was placed onto a prepared plate as the dressing was at the base. This made it difficult to taste the key element, which controls the various dimensions in flavours. Texture wise, we enjoyed the crispy batter but the flesh of the chicken underneath was slightly too stiff, reflecting a lack of dedication to the cooking time.

Verdict: 6.0/10

Mango Salad | S$6.90/-

When it comes to appetisers for a Thai meal, it seems customary to initiate with a classic spicy mango or papaya salad. We went for the former and while we enjoyed the firm texture of the consistently sliced mango, the dish sorely lacked a balance in flavours. It was way too acidic for my palate and tolerance as I cringed upon the first mouthful. The heat from the salad was almost targeting our tastebuds in silos and soon enough, I found myself breaking into perspiration. Not sure if this was a one-off disappointment to their signature dish but this definitely does not justify our calories. The fact that we deserted the dish after the second mouthful was a clear testament.

Verdict: 5.0/10

Tom Yum Seafood | S$7.90/-

As we became increasingly dismayed by the dishes, the signature tom yum seafood saved the day, almost. The flavours were a clear kaleidoscope to what tom yum broth should be, a beautiful balance between the heat level and acidity. We also enjoyed the clear broth which allowed the natural flavours of some ingredients such as lemongrass and kaffir lime leaves to enhance its fragrance.

For the price, there was quite a generous portion of calamari and prawns in the broth, definitely enough to share among two people. While I also enjoyed the fact that the seafood did not overcook in the broth, the only upset was the disparity spotted in the sizes of prawn served. If you are particular about having your prawns deveined, pass it to your other half to do it - well he should be deshelling it for you anyway.

Verdict: 7.5/10

Phad Thai | S$7.50/-

The stir-fried flat rice noodle dish was executed well that bore the right amount of wok hei which was imparted to the al dente flat rice noodles. The crispness that remained in the bean sprouts also added another dimension with a nice crunch, topping off the variation in textures. It was not stir-fried with the most dedication though with disproportionately uneven sizes of the egg tossed on the plate. In terms of flavours, the expected kick from the tamarind flavours was lacking though the acidity and freshness to the dish was compensated by the wedge of fresh Thai lime.

Verdict: 7.5/10

When it comes to ordering of food, each table comes with an order chit where you get to tick off your choices. Once done, help yourself to the cashier and payment is upfront. As mentioned earlier, the prices are nett of GST and service charge so for the price conscious, this is a plus.

We liked the simple decoration with the bright lights and spacious seating arrangement which made Ah Loy Thai a decent place to hang out with friends over a Thai meal. Have the Thai Milk Red Tea (S$2.40/-) or the Kamquat (S$2.40), which is similar to your lime juice, to beat the spicy dishes.

In terms of customer service, I thought it improved from our last visit and while there is no service charge, dishes are brought to your table so do remember to indicate your table number on your order chit. It was thoughtfully done for us by the server who brought us to our table. Our only complaint was that there was a trolley going around collecting the dishes and cleaning the tables. He was doing it at such frequency that it became somewhat disturbing to my meal.

Overall, I felt that there are some hits and misses at Ah Loy Thai but even for those that ticked, they were not the best in town. Not sure if it was a case where we visited during the odd hours of 3pm for lunch that standards were not tip-top but that should not be happening in any case. Would easily prefer Nakhon Kitchen over Ah Loy Thai but the air-conditioning at the latter is surely a useful draw to the crowd!

Do note that they close early, 8.15pm on weeknights for last order and 7.15pm on Saturdays. Closed on Sundays.

Overall Verdict: 6.5/10

Ah Loy Thai

100 Beach Road,

#01-39/40

Shaw Tower

Singapore 189702

Tel: (65) 6509 9825

Website: http://www.shawtowers.com/theartoflife/ahloythai.html

[SG] Tim Ho Wan | Reigniting the dim sum stars

2015-10-07T00:00:00.000+08:00

Tim Ho Wan became the buzzword in town and the F&B scene some two years ago in Singapore when the Michelin-starred restaurant ventured out of Hong Kong for the first time. In our previous review, there were hits and misses even for their signature dishes (四大天王) so it was a slightly disappointing dim sum affair then.

The unexpected craving for dim sum kicked in while we were shopping around Westgate and Tim Ho Wan came to mind. While I immediately dismissed the thought since the association of Tim Ho Wan with perpetually long queues was not the most enticing, we were surprised to be greeted by an entrance with no queue!

Baked bun with BBQ pork (酥皮焗叉烧包) | S$5/++

Inflation certainly made each mouthful slightly more expensive and expectations can only be on the uphill. With a crisp surface, it brought a smile to our faces immediately as tearing it open revealed a crumbly texture that reminded us fondly of our virgin Tim Ho Wan dining experience in Hong Kong.

The savoury filling on the inside was just the way we wanted, a fragrant hint of roast flavours while spotting a delectable coat in the viscous sauce. The subtly sweet after taste alongside that desired crumbly texture on the surface made this signature dish a must-try.

Verdict: 9.0/10

Pan fried radish cake (香煎萝卜糕) | S$4.80/++

Having a somewhat dismal experience with another presumably signature dish previously, we thought it deserved a second chance and we were glad we did. With a crisp surface finishing, the radish cake was well seasoned and flavourful on its own. The firm texture was also delicate enough to make it almost melt-in-your-mouth without tasting overly mashy. Add some of that sweet chilli available on each table and you have another star dish.

Verdict: 8.5/10

Steamed egg cake (香滑马来糕)| S$3.80/++

This is probably one of the simplest yet hardest dim sum dish to master, starting from the flavours to getting the texture right. This time round, construction of the cake was perfect and the muscovado sugar dominated with its lovely fragrance that made this almost a sensory treat. The delicate and moist brown cake was fluffy in texture, making it impossible to stop after the first bite.

Verdict: 9.0/10

Glutinous rice with lotus leaf (古法糯米鸡) | S$6/++

My favourite routine at any dim sum meal is to unveil the fragrant lotus leaf that carefully wrapped the glutinous rice. Slicing open that perfectly cooked glutinous rice, without it tasting too mashy, expect to be impressed by the generous ingredients packed on the inside - chunks of succulent chicken pieces, Chinese mushrooms and thick slices of Chinese sausage. The savoury dim sum could be quite filling given the portion size so best to share it at the table.

Verdict: 8.5/10

Rice with chicken, sausage and mushroom (腊肠北菇鸡饭)| S$6/++

A slightly different rice dish while impressing with the same set of ingredients, this pot of rice was served in a tin can. Upon service, the lady would dress the dish with a homemade sweet sauce that added oomph and balanced the flavours. Two rice dishes were perhaps too much but both were equally good and do feel free to request for more of that lovely sweet sauce if the first pouring was not enough.

Verdict: 8.0/10

Vermicelli roll with sesame sauce (大排档肠粉) | S$4.20/++

A dish which was not spotted on the menu previously, this came as a pleasant surprise as the beautifully constructed and presented steamed rice rolls was served. Dressed in almost equal proportions of the usual sweet and soy sauces, the addition of sesame sauce made all the difference. The balance in flavours struck a chord among us cheong fun lovers and the slightly firm sheets of rice rolls gave a nice chew across the stacked layers.

Verdict: 8.5/10

Deep fried cheese doughnuts (芝士酿油条) | S$5/++

One of the latest dim sum dishes introduced to the menu was this sinful treat. Spotting a coat of fragrant sesame seeds and crispy fritter, the tender fish-cake on the inside juxtaposed in texture. The real kick in flavours came from that rich cheese and mayo that drizzled generously atop though it could be quite satiating after the second piece.

Verdict: 8.0/10

Tonic medlar & osmanthus cake (杞子桂花糕) | S$3.50/++

One of the fine Chinese desserts, we liked that this was rich in ingredients and the gelatin did not overwhelm our palate. The mild sweetness but strong flavours were sufficient to please one's palate especially after the relatively heavy dim sum dishes.

Verdict: 8.0/10

With an array of dim sum dishes that we thought were up to the Michelin-star standard when we last tried in Hong Kong, it was definitely a calories-worthy visit. We have always preferred the ambience in Singapore as it offered greater comfort for diners.

In terms of customer service, we had mixed receptions among the various servers who attended to our requests. Some were very hospitable while others were cold and not the most friendly in their attitudes. What was undeniably true was the seamless flow of operations from refilling our tea to the steady pace of serving dishes. While we are not sure if all Tim Ho Wan outlets in Singapore can serve equally high standard dishes, we sure know where to return for our next dim sum fix.

Overall Verdict: 8.5/10

Tim Ho Wan (添好运)

3 Gateway Drive,

#01-13/14

Westgate, Jurong East

Singapore 608532

Tel (65) 6686 2000

Website: http://www.timhowan.com/

[SG] Pepenero | Taste of Rome in CBD

2015-10-04T01:04:00.000+08:00

For those who work in the CBD area, you would agree that Telok Ayer has gone through quite a fair of transformation at least the F&B scene. Apart from dessert parlour Pantler, there are also established restaurants such as Burlamacco. More recently, Park Bench Deli and Grain Traders also joined the F&B bandwagon to provide those who work in the area more dining options.

Having only opened earlier this month, Pepenero is probably the latest entrant to the hood that offers an intimate dining experience in a classic Italian retro setting. Retaining the traditional essences of Italian cuisine, Pepenero promises to bring locals a taste of Rome with its dishes as that was where Head Chef, Daniel Singleton was born. Having exposed to a variety of cultures, Chef Daniel was greatly inspired by his mother's cooking as a child which encouraged him to pick up cooking. Spending more than a decade in his hometown, he joins Burlamacco's Executive Chef and Owner, Chef Gabriele Piegaia in running Pepenero as this serves as the latest brainchild of the latter.

Complimentary bread

Like most Italian restaurants, we appreciated the nice gesture of serving up some fresh rolls to go with olive oil dips. We would have preferred it better if the rolls were served warm just to give that assurance that these are not taken off the rack and brought to our table.

Baked Meat Ball | S$24/++

One of the recommended starter dishes, this meat ball classic is also featured on the restaurant's degustation menu and usually you cannot go wrong with that. With a rich home-made tomato sauce created from scratch, mozzarella was introduced to intensify flavours. Despite the relatively large size of the meat balls, it was cooked beautifully throughout to the core, each mouthful full of that juicy pork mince. The succulence in each bite was a useful contrast to the thinly sliced toast that added a new dimension in texture with its crispness. A very palatable dish in terms of flavours though one might argue that it could be quite heavy for a starter.

Verdict: 7.5/10

Black Squid Ink Spaghetti Pasta with Crab Meat Sauce | S$28/++

An Italian meal is never complete without some quality pasta and this signature dish of the chef nailed it. A second dish on the degustation menu, the al dente squid ink pasta was a savoury treat to the palate as it imparted a slightly salty flavour to the carbohydrates. The generous chunks of crab meat soaked in a tomato-based sauce went surprisingly well with the squid ink pasta. With two core seafood elements in that bowl bursting with freshness, one could hardly go wrong with this option particularly if you are looking to impress your business associate over lunch.

Verdict: 8.0/10

Golden Crispy Prawn & Calamari & Vegetables | S$40/++

While this dish might not arrive in the most fashionable Italian-way on the food runway, it won us over in terms of quality of ingredients. Spotting at least four large sized Tiger prawns, it was cooked beautifully and the shell came off with a light tug. Dressed in a light batter, the calamari rings were a delight as it saw just the right amount of time in the fryer to retain a slight chewiness without tasting like aged rubber that would not snap.

Do give that wedge of lemon a good squeeze and the acidity would balance out the salted deep-fried vegetables. The natural sweetness from the sweet potato slice for instance stood out as the complexity in flavours made us return for repeated servings.

Veal 'Scallopine' Topped with Parma Ham & Sage | S$38/++

The thinly sliced cut of meat sandwiched some sage leaves and neatly wrapped by parma ham on the surface. The savoury parma ham imparted a favourable savoury flavour to the otherwise plain but delicately cooked veal. Dressed lightly in a brown gravy, this would go well for most people.

Verdict: 7.5/10

Zabaglione Semifreddo Ice Cream & Amaretto Sauce | S$14/++

Zabaglione is a rather traditional Italian dessert made with egg yolks, sugar and typically Marsala wine that helped the dish inherit its sweetness. A light custard whipped to incorporate air, it was made into a semi-frozen ice cream cake. We were not completely wowed by the dessert though it was a worthy try for those seeking something different from say a chocolate lava cake (which is also available on the dessert list). I was perhaps looking for something a little more definitive in flavours and textures to end dinner given the impressive dishes along the way.

Verdict: 6.5/10

In terms of ambience, it was kept simple by Chef Gabriele though we expect him to accessorise the restaurant more along the way. A quick refurbishment was carried out and guests can expect a retro-theme setting lined with even more paintings in due course. We were smitten by the cosy and comfortable sofa seats complemented by the dim lightings which made photography indoor quite a struggle especially since we visited in the evening!

Customer service was spot-on and given the relatively small outfit of Pepenero, it would be easy to catch the attention of the well-trained servers who were brought over from Burlamacco. If you have been to Burlamacco, you can be assured of stepping into another Italian dining experience at Pepenero.

Overall Verdict: 7.5/10

Pepenero

14 Stanley Street

Singapore 068733

Tel: (65) 6222 5808

Website: http://pepenero.sg/

[SG] Indline.Sg | Wallet-friendly authentic Indian cuisine

2015-10-01T00:38:00.000+08:00

When one mentions Keong Saik Road, the immediate connection is probably cafes or bars so when we learnt that a modern Indian casual dining has popped up, it caught our attention. Juxtaposing the food culture on Keong Saik Road with its offering, Indline is quite a niche fit that serves up authentic Indian food.

Indline's head Chef originated from India and had lived in Singapore for the last few years. Striking a cord with balancing the flavours demanded by locals while retaining the authenticity of Indian cooking, we were largely impressed with the quality of food that came at very affordable prices (GST and service charge are included in prices).

When Indline first opened doors in June 2015, it intended to target the masses with its set meals for quick service dining and takeaway orders. The demand for its food led the introduction of ala carte dishes which definitely did the Chef and restaurant justice!

Chicken Tikka | S$11/nett

One of the must-try dishes includes a classic - Chicken Tikka. Boneless chicken that were marinated with spices and yogurt before being baked in a Tandoor oven, we enjoyed the tenderness and succulence of the meat. Served on a hotplate, it was sizzling hot and fragrance was in the air! Perfect as a starter to share with friends, it would go really well with a pint of beer while you wait for the savoury mains.

Verdict: 8.0/10

Onion Bhaji | S$4/nett

Not a stranger to those familiar with Indian cuisine, the onion bhaji comprised deep fried battered sliced onions. The golden brown delicious snacks had a lovely crunch and we unknowingly kept popping piece after piece!

Verdict: 7.5/10

Chicken Vindaloo | S$11/nett

We were recommended the Lamb Vindaloo but unfortunately I do not take lamb dishes and the Chef specially prepared a chicken dish with the spicy curry that hid pieces of potato chunks. It was viscous and rich with various spices and an aroma which one could hardly resist. It was supposedly the spiciest curry of the lot but being a chilli fanatic, we thought that it was slightly mild for my standards and would have preferred it to bear greater heat.

That being said, the Chef might have toned it down slightly in view of the expat crowd that patronise the area and restaurant. The authenticity and lovely balance in flavours however is endorsed by the regular Indian diners that return for its consistently good dishes.

For those not familiar with Vindaloo curry, it is a popular dish in the region of Goa and is derived from the Portuguese dish came de vinha d'alhos which is a dish of meat marinated in wine and garlic. Vindaloo was evolved with modification to the dish with substitution of palm vinegar for the red wine and addition of Kashmiri chilli peppers alongside other spices.

Verdict: 7.5/10

Garlic and Butter Naan | S$3/nett and S$2.50/nett respectively

If you want something to go with your curry, look no further than a fine piece of crisp warm naan. We recommend the garlic version for extra fragrance and oomph though the plain version was equally good.

Verdict: 8.0/10

Goan Fish Curry | S$10/nett

Another staple from Goa, the fish curry dish was tangy and the heat grew upon us with subsequent spoonfuls. The lovely flavours from tamarind cut through the spices and heat sharply to leave a pleasant after-taste. What made the dish outstanding was not just the curry but freshness of the fish used as it made all the difference.

Verdict: 7.5/10

Saffron Basmati Rice | S$6/nett

Many regard carbs as a vice but even if you think the same, you need to give this saffron basmati rice a try! The same rice used in the biryani dishes, we loved how fragrant the rice was as saffron and the fried shallots heightened our senses. The crux was that the basmati rice was chewy which made it a very palatable dish even if enjoyed on its own. Have it with the fish curry and you will be in heaven.

Verdict: 9.0/10

Kati Roll | S$8.50/nett

Starting out as a fast service Indian eatery, Indline specialised in set meals that would make quick meals for busy professionals and guests. The wrap was an easy option given that it was hassle-free and could be consumed on the go.

With a choice of Chicken Tikka or Lamb Kebab together with a salad and dressing of choice, it would make a filling lunch. We had the Chicken Tikka together with the classic Indian salad, Kachumbar, which was a chopped spicy salad with carrots, sprouts and cucumbers. The balance in flavours where the heat from the chicken tikka was neutralised by the acidity and freshness of the greens made it a preferred takeaway meal option.

Verdict: 7.5/10

Malai Kulfi | S$4/nett

No meal is complete without good desserts and Indian cuisine is no exception. This ice cream was hand made from milk together with ground pistachios and almonds which gave a nice dimension of granularity with each mouthful. The saffron and other spices added to the ice cream also carried a lovely fragrance and before we realised it, it was gone!

Verdict: 8.5/10

Gulab Jamun | S$5/nett

The two balls of milk solids were deep fried and served with sugar syrup. While popular in South Asia such as India and Sri Lanka, it is also a common dish in Mauritius and the Caribbean countries such as Jamaica. Traditionally made from freshly curdled milk, the milk solids were prepared by heating milk over a low flame for an extended period till the water content had evaporated. The remaining milk solids were then kneaded into a dough and moulded into ball-like spheres before being deep-fried at 148 degrees celsius.

The sugary syrup was flavoured with cardamom, rose water and saffron. While the dish is guaranteed to fix one's sweet tooth, it might be too much for some.

Verdict: 7.0/10

Ras Malai | S$7/nett

These flattened balls of cottage cheese were soaked in cream and flavoured with cardamom. While it might not look the most photogenic or appetising when served on a disposable plate as such, this sweetmeat has been described as a cheesecake without a crust. It was believed to have originated in West Bengal in 1930 and is one of the most famous desserts in the region.

In terms of flavours and taste, it was undoubtedly sweet and while small quantities worked fine for our palates, anything more might be quite satiating.

Verdict: 7.0/10

With an illustrious interior that saw colourful sketches, it gave a vibrant and casual touch to the otherwise dull and traditional Indian restaurant settings. We also observed that expats and Indians are the typical patrons to Indline. Quite frankly, given the complexity in Indian dishes, it would be hardly appropriate for us to say we know how to differentiate a good and a very good curry. At its price point, we know for a fact that the dishes are a bargain in exchange for some calories-worth dishes!

Overall Verdict: 8.0/10

Indline.Sg

28 Keong Saik Road

Singapore 089135

Tel: (65) 6221 3280

Website: https://www.facebook.com/Indline.Sg

[SG] Wine Fiesta 2015 | Harmony of wine with Singapore food and music!

2015-09-28T08:59:00.000+08:00

Into its eighth year, The Straits Wine Company (SSWC) is celebrating its flagship event, Wine Fiesta with a theme that pivots wine as the star while Singapore-styled food and music build around it. Held from 23 to 25 October 2015, guests can expect to indulge in over 350 wine labels and be greeted by 82 global winemakers!

While we are not wine connoisseurs ourselves, I have been slowly learning the basics and it is intriguing indeed to learn that even glassware makes a difference in the overall sampling of the wine! Apart from the wide variety of wines at the event, one can surely pick up important tips from experienced sommeliers and winemakers with free wine masterclasses on various wine-related topics.

With the passing of National Day and our GE, it seems like celebrations for the nation's jubilee year have slowly tapered to a close but expect things to rev up at Wine Fiesta! While wine is the centerpiece, four renowned Singaporean chefs, Matthew Mok from The Rabbit Stash, Bjorn Shen from Artichoke, Malcolm Lee from Candlenut, and Cheryl Koh from Tarte (Les Amis Group) will each be presenting three originally created dishes specially for the event and Chef Cheryl will be creating tennis-themed tarts to celebrate women's tennis tournament this October! For every dish, the sommelier at SSWC had carefully curated and paired it with the right wine to ensure a perfect finishing on one's palate. Wine and dine is never complete without music so guests can expect some local talents such as Dru Chen, Roze & The Family Soul, TAJ, Tim De Cotta, Vandetta, Weish and DJ Funk Bst*rd (Darker Than Wax).

What are the wines and dishes to expect?

Beef cheek rendang burger with achar and cheddar cheese | Chef Matthew Mok

We were largely impressed by Chef Matthew's culinary skills and artistic presentation during our visit to The Rabbit Stash which focuses on a contemporary cuisine. This time round, the chef's new dish stems from its other restaurant, Nectar's focus on casual dining that binds Western cuisine with an Asian flair. We loved the harmonious concoction of flavours that married the savoury beef cheek with the acidity of achar before finding a sweet balance with the cheese to add richness.

Need something to complement? Sommelier Moritz recommends the Spanish Vina Pedrosa "Gran Reserva" 2006, Ribera del Duero or Italian's Castello di Brolio Chianti Classico Gran Selezione DOCG 2011.

Other highlights by Chef Matthew from his Rabbit Stash's creation include:

Smoked meatballs with rosemary brown rice and chorizo | Chef Matthew Mok

Khan Soi Hotdog | Chef Bjorn Shen

This can hardly disappoint and in terms of quality and value. The chicken banger is accompanied by red curry mayo, pickled mustard greens, crispy noodles and coriander. Created based on Chef Bjorn's latest Thai F&B concept, Bird Bird, this was a delight as flavours were perfectly balanced between the fermented greens and heat from the red curry mayo. The crispy noodles reminded us of the famous Mamee crispy dried noodle snack that gave a nice crunch to each bite. Like what Chef Bjorn said, expect to get messy!

Sommelier Moritz recommends the AIX Rose 2014, Provence, France or Man' O War Gravestone 2012, Waiheke Island, New Zealand.

For dessert fans, expect Chef Bjorn to introduce a Cherry Cheesecake Creamsicle!

No, this is not how the new creamiscle will look like but this was what we had previously, a milo dinosaur Neh Neh Pop that was a limited edition treat as part of SG50 celebrations!

Caramelised pork cheek bun with lemongrass blue ginger soy reduction | Chef Malcolm Lee

What happens when you chew on a fluffy steamed bun and have a gorgeous caramelised pork belly melting in your mouth? Well, I leave that imagination to you but this was spot-on in terms of flavours as Chef Malcolm builds on his expertise in Peranakan cuisine to craft a local favourite.

Sommelier Moritz recommends the Carrick Pinot Noir Bannockburn 2013, Central Otago, New Zealand and Scott Wines Fiano 2014, Adelaide Hills, Australia.

If you want something sweet from Chef Malcolm, do not miss out his Five textures of coconut dessert!

Last but not least, guests can tuck in to specially crafted tarts from Tarte by Cheryl Koh! Do expect lemon meringue tarts presented in the form of tennis balls and pistachio tarts made into green tennis lawns!

If the above food are not enough to make you tick, then hopefully the local music artists would!

Tickets for Wine Fiesta 2015 are now available through SISTIC or all 11 of SSWC's retail stores islandwide!

Starting from S$50/nett per ticket or grab two other friends for S$99 (3 tickets), you can bring it to the next level with the opening party- Winemaker's Table Dinner (S$228/++) where guests will sample 75 iconic wines and vintages alongside dinner prepared by four home-grown chefs and the Fullerton Bay Hotel Singapore's buffet.

Whether you are a wine-newbie like myself or a wine connoisseur, there are takeaways for everyone at the event. More importantly, walk away learning more about wines and go over the scale with a few more glasses with your friends!

Wine Fiesta 2015 (23 - 25 Oct 2015)

Clifford Square,

80 Collyer Quay

Singapore 049326

www.winefiesta.com.sg

[SG] Tuk Tuk Cha | Bridging us to Thai sweet treats!

2015-09-25T09:13:00.000+08:00

When the F1 tide turns towards Singapore, you will see shopping malls displaying replicas or mock-ups of the racing cars to draw eye-ball among tourists and locals. It is not often however to see the iconic three-wheeled cabin cycle, Tuk Tuk but you will find it at Suntec City!

Our recent visits to Suntec City (Kuishin Bo and Sumiya) have got us exploring the mall a little as it is undergoing a transformation in the profile of tenants and seemingly, there will be more exciting dining concepts coming up soon!

With Thailand's most iconic transport vehicle parked in front of its booth, there is no surprise why Tuk Tuk Cha draws attention from adults and children. After reading online that there is perpetually a queue there at anytime of the day, we found ourselves lucky during our visit and we were first in line. Spoilt for choice, we asked for recommendations and got ourselves most of the signature items!

Thai Milk Tea & Green Milk Tea | S$2.80/each

Available in both hot (S$1.70) and cold versions, these signature drinks are a must-try. This definitely ranks as one of the better Thai milk teas tried in Singapore although arguably Cafe Pal is a close match in quality but not in service. With tea leaves specially imported from Thailand, the strongly brewed tea found a good balance in taste with sugar and condensed milk added. While we should have gotten the hot version to test for its smoothness, the cold version certainly aced the test and we were reluctant to share our drink!

The Green Milk Tea was equally good with the usage of green tea leaves for the drink so depending on your preferred calories. If in doubt, go for both!

Verdict: 8.0/10

Shibuya Toast with Aloha Coconut | S$10.80/-

If you have been to Bangkok and tried After You, you will agree that they probably have one of the best Shibuya Toasts around (Don't quote me but this is based on the few that I have tried). In fact, we have been craving for comparable ones in Singapore since our visit almost two years ago. When we were recommended the Shibuya Toast as one of their latest additions to the menu and a must-try, I was skeptical but hey why not?

I saw Aloha Coconut and was enticed immediately by the description that read coconut ice cream with fresh young coconut flesh. Before I could say my order, we were told that Aloha Coconut is the best-seller so there we go!

It did not disappoint, in fact it was really executed well. The toast was crisp on the outside which crumbled delightfully with each mouthful. I would have preferred the inside of the toast to be slightly fluffy but this was quite one-dimensional given the crispness on the surface carried through to the inside of the toast. The rich coconut-flavoured ice cream with the young coconut flesh along some dessicated coconut was a dessert dish itself but when paired with the honey toast, did I say more - please get ready to work off those sinful calories.

Verdict: 8.5/10

Golden Toast with Thai Milk Tea Kaya | S$3.80/-

The Thai Milk Tea kaya was served separately as a dip and the Golden Toast is one of the best-seller at Tuk Tuk Cha. For the health-conscious, fret not as these bread cubes are air-fried to arrive at that lovely crispness without piling the calories though I cannot say for sure about the rich milk tea kaya. It was something unusual from the commercial kaya that we grew used to as the subtle hint of tea scent made me going back for more.

Verdict: 8.0/10

Golden Toast with Condensed Milk & Milo | S$3.80/-

This lethal combination of condensed milk and milo can hardly disappoint. It reminded me of milo dinosaur, albeit a dry version!

Verdict: 7.5/10

Tom Yam Toast with Chicken Floss & Egg | S$3.50/-

If you are looking for something more savoury to complement the other sweet offerings, go for the tom yam toast which was not too strong but a hint enough to make it an interesting snack to go with your milk tea.

Verdict: 7.5/10

The only downside to Tuk Tuk Cha was that we waited for almost 20 minutes for all our toasts to be ready though the drinks were prepared quite quickly. Given the limited number of seats, about 10 around the table, it is set-out more as a takeaway kiosk with a focus on the milk tea. I highly recommend to join the queue, wait it out for a seat for the toasts, particularly the Aloha Coconut Shibuya Toast!

Overall Verdict: 8.0/10

Tuk Tuk Cha

3 Temasek Boulevard

#02-605A, Suntec City Tower 3

Singapore 038983

Website: www.facebook.com/tuktukchasg

[SG] Raven | Defining "The New Americas" cuisine

2015-09-22T00:02:00.000+08:00

The first question you might have is what really is The New Americas cuisine? It is essentially Northern and Southern American food with an Asian twist. The development within the F&B scene internationally or even in Singapore is somewhat phenomenon to say the least as innovative concepts continue to drive changes in the industry.

Raven is the latest concept to join the ranks of the rising new generation of restaurants at Chijmes which seems to have seen quite a fair turnover over the years. Quite frankly, food is somewhat commoditised and it seems like a trend that owners find themselves competing on concepts, ambience, service and any other forms of value-added propositions to distinguish themselves.

Can Raven impress? Let us find out.

Fried chorizo croquettes | S$13/++

These golden brown delicious looking balls comprising chorizo, bechamel and mozzarella were definitely a delightful companion to my pint of Asahi. Served with tangy jalapeno vinaigrette, expect some richness from the house-made creme fraiche that delivered a good balance overall. The crispy coating was more than enough to smite me anyway.

Verdict: 8.0/10

Burratina & heirloom tomatoes | S$18/++

This dish was a classic and you could hardly go wrong with buffalo mozzarella that was cleverly served with oregano, basil oil and dehydrated olives that not only added depth to flavours but variation in textures. While it was stated on the menu that there was gula melaka balsamic, it was almost impossible to taste any of it so my expectations were somewhat misguided to begin with. Nonetheless, the cheese was brilliant and so were the tomatoes.

The beauty of using heirloom tomatoes is its superior characteristics of subtle fragrant compounds which research have proved to influence flavours of a tomato beyond its sugar content. This was a clear favourite among the guests at the table and I could not see why not.

Verdict: 8.0/10

Tuna tartare | S$17/++

I always regard tuna tartare as one of those dishes that sound so easy but yet so difficult to get it right. Appreciating the quick smear with the back of a spoon on the avocado wasabi puree as part of an elegant presentation for the dish, the elements did not work out quite as well as I had expected. The Nan Shui pear shavings was ingenious thinking to add granularity to the dish and to balance out the heat in the wasabi. On the other hand, the yuzu and soy vinaigrette on the diced tuna ticked the box for acidity. When consumed as a whole, the heat of the wasabi and the richness of the avocado stood out, almost like a sore thumb unfortunately, as the other elements were masked and paled in comparison to strike a harmonious chord.

Verdict: 7.0/10

Roasted corn niblets | S$12/++

Regarded by some as the best corn in Malaysia and inherently the most expensive, these white corn (also known as candy corn) niblets from Cameron Highlands were extremely crunchy and robust in flavours. The Chef massaged salt through the corn, sufficient to extract some of the moisture to leave each bite a nice crunch while still tasting succulent. What made me craved for a second serving was that beautifully smoked sour cream made out of chilli, paprika and cayenne, giving an unexpected but surprisingly good punch of heat.

Verdict: 8.0/10

Crispy nori wrapped salmon | S$29/++

This was my favourite dish out of all the starters and mains tried for dinner. The fennel salad on the side was tossed in a tangy dressing that would almost make a brilliant starter standalone. The real deal on the plate was that perfectly cooked salmon that was double-fried. With a thin layer of breadcrumb coating to give that desired crunch, it was flash-fried to keep it crisp. The lovely pinkness on the inside was delicate to the touch and was almost melt-in-your-mouth tender. I truly enjoyed the juxtaposition in textures and if that was not enough to get you hooked, that carefully prepared Ponzu sago sealed it for me with a nice chewiness to the mouthful. The acidity from the citrus element was spot-on to go with the main but my only complaint was that the balance of flavours on the plate was somewhat tilted towards a more acidic after-taste due to the salad. If you were to have them separately, that might sort things out.

Verdict: 8.5/10

The Raven Burger "Cemita" | S$22/++

A handmade minced patty that possessed 180 grammes of quality beef chuck, we enjoyed the burger as much as the salmon. The patties were made from scratch and it was fluffy on the inside and nicely toasted for a crisp finishing. What made this a winner was not just the perfectly cooked patty that retained a slight pinkness in the middle but the gorgeous combination of chorizo cream, avocado, red onions, corn chips and chipotle. It tasted rich and truly American.

Verdict: 7.5/10

Handmade open beef ravioli | S$24/++

After sharpening my palate over the years through trying various kinds of cuisines, it is key to practise cooking yourself to learn and better appreciate any dish served. It has taught me to change things not for the sake of being different but rather to make the difference, be it in taste or flavours.

Staring at the dish, I struggled internally to ascertain what is an open ravioli - does that not seem like another rendition of lasagne but coined in a hipster fashion? Do not get me wrong, I love the flavours presented on the dish, that pulled beef that was braised for 16 hours in red wine was a cracker as it was brought to medium well before finishing in the oven to lock in the juices. The sheets of freshly rolled pasta were stacked and drizzled with Parmesan cheese. Carrot cream, red wine sauce and spinach were added for finishing. The pasta was cooked perfectly to al dente and the whole dish was a winner but the flaw was again in managing diners' expectations.

Verdict: 7.5/10

Green tea opera | S$13/++

Kudos to the dessert chef for coming up with this beautiful dish. No way was I expecting a green tea opera presented almost like a bacon! The plate came complete with a generous scoop of adzuki bean ice cream, green tea and chocolate truffle. The sake gel littered on the sides of the plate gave an unexpected burst of bitterness that went surprisingly well for me.

Verdict: 8.0/10

Chocolate overdose | S$13/++

With a dessert that claims to be chocolate overdose, that is a tall order to fill but the Chef nailed it. It was an artisanal display of various textures of Belgian chocolate starting with the bitter chocolate sherbet (70% dark chocolate), hazelnut mousse (33% milk chocolate), chocolate sponge (55% dark chocolate), milk chocolate, hazelnut cream before being sprinkled with the broken bits that added another dimension with the crunch. Apart from delivering on all fronts in flavours and textures, the complexity derived from dark chocolate was impressive indeed.

Verdict: 8.0/10

I have to applaud the Chefs at work in delivering an array of quality dishes with no attention spared in construction, presentation, flavours and tastes. I must say there are not many restaurants out there which managed to devote such labourious efforts at this price point. For other parts of the restaurant, fine details such as menu and interior decorations were also well taken care of.

There are also three sections to the restaurant - the Garden (outdoor seating), Bar and Gallery which house comfortable leather seats in cosy corners. Happy hours run from Monday to Saturday 5 - 9pm and all day on Sunday. Not only are draft beers 1-for-1, they are one of the few places to offer cider on the tap.

I have definitely found a new sweet spot for happy hour sessions and for those who think that Raven is merely a place for drinks, you might want to pick up that menu and start ordering.

Overall Verdict: 8.0/10

Raven

B1-01/02 Chijmes,

30 Victoria Street

Singapore 187996

Tel: (65) 8798 2724

Website: www.raven.sg

[SG] Sumiya | Japanese char-grill house with seafood focus

2015-09-19T13:28:00.000+08:00

If you visited Suntec City recently then you would probably agree that the whole area is turning into a F&B haven given the number of restaurants that the mall welcomes. Not only do we see a flux of new restaurant concepts but even the older restaurants in the area are going through a facelift such as Kuishin Bo located just next to Sumiya.

With a name that spells charcoal house in Japanese, it is no wonder that Sumiya's speciality lies in charcoal-grilled food. For seafood lovers, it would be a haven given the variety of selection which are mostly air-flown to Singapore at least thrice a week from Japan.

Given that seafood anchors the offering of the restaurant, Sumiya differentiates with unique cooking methods such as its irori genshiyaki (charcoal-grilling). Being one of the highlights of the restaurant, you will see the chefs at work as you step in.

This technique allows a beautiful layer of smoky char on the seafood while preserving the succulence of the ingredients. The whole fish or selected fish parts for instance would be skewered and slow-grilled vertically around a stack of smouldering charcoal and cooking time can take anything from 20 to 40 minutes. In the meantime, do try some of the starters!

Garden Salad | S$14.80/++

It is one of those occasions where the food served looked exactly like how I visualised it to be when I read it off the menu. Presented elegantly in a ceramic pot, the salad looked like an assemble from our garden indeed! With an assortment of fresh vegetables, crab stick, flying fish roe and potato salad, one can choose to enjoy it with a yuzu soy sauce or creamy sesame dressing. Go for the latter and it would not disappoint as it went beautifully well with the mashy potato salad that hit just the right notes for us.

Fresh Bluefin Tuna mixed cube Sashimi | S$48/++

I definitely love my sashimi and it was impossible to resist a platter as such. With three cuts from the prized bluefin tuna, expect to indulge in the ootoro (fatty tuna belly), chutoro (medium fat tuna) and lastly akami (lean tuna). You can differentiate the three by their hues with the lean tuna being richest in colour and the fatty tuna bearing the lightest shade. As much as I love my waistline, I got to admit that the melt-in-your-mouth ootoro was my clear favourite.

If you enjoy a wine-pairing for your food, do ask for recommendations on sake-pairing for your sashimi or grills as the restaurant has an in-house certified sake sommelier will take care of your needs.

Incidentally, I caught one of the chefs at work as he worked towards preparing a sashimi platter for diners on another table!

Fresh Hotate (Scallop) Isoyaki | S$11.80/++

The half-shell scallops served here would not disappoint and if you have some business associates that you would like to impress, be sure to order this. Char-grilled to perfection with soy sauce dashi broth, the scallop was fresh, succulent and cooked perfectly. If you are not too tolerant towards salty broths, you might find it slightly too strong but for those looking for a strong flavour, this would fit the bill.

When it comes to the selection of fish, do check with the servers on the seasonal specials or catch of the day as it is subjected to availability.

Homemade dried fish, Renkodai | S$28.80/++ or market price (depending on choice of fish)

The Renkodai is a type of sea bream and while it tasted great, do watch out for the tiny bones so for the parents, do keep a look out for your kids. With a drying machine in-house, it helps to control the temperature at 30 degrees Celsius with a heat that replicates the warm of typical sun rays. This process helps to intensify the natural flavours of the fish just like how sun-dried tomatoes would compare with normal tomatoes. Dried with a proprietary marinade before char-grilling it, the desired taste would be imparted on the selected catch.

Perhaps I was expecting a stronger differentiation with an additional cooking technique, I was rather unimpressed with the taste. While the drying machine was supposed to extract the natural flavours of the fish, it came across rather and this could perhaps be a choice of the fish.

Grilled Yellowtail Collar with Salt | S$20.80/++

A classic that one cannot go wrong, this dish fondly reminded me of my dining experience at Nobu InterContinental Hotel in Hong Kong where the quality was on par. Char-grilled to perfection again like its other dishes, I particularly enjoyed the crisp skin that was a collective result of the grill and the salt that was carefully massaged onto the yellowtail collar, extracting the moisture to the surface. This however did not compromise the underlying flesh as the naturally oily fish made sure that it tasted succulent. Have it with a dash of the finely grated dashi and you have a star dish.

Chef's Ryoshi Mushi | Open price subject to ingredients ordered

Also known as the Can Can Mushi, this hotpot dish was inspired by the way Japanese fishermen cook freshly caught seafood in a tin can on the board or on shore. In Singapore, we obviously have it done in a slightly more sophisticated manner and we have a specially designed aluminium tin cooked over a table-top stove.

Depending on the customisation of the seafood by the diners or the chef, the price of the dish may vary but if you need some numbers, the soup base is a standard charge of S$6 and you have a choice between clear broth, tom yum or the must-try soy sauce and miso-based soup with garlic and chilli. I say it is a must-try because I had not one, not two but three servings. The balance in flavours was spot-on, a hint of salinity that gave the oomph and the after-taste was matched by a growing heat from the chilli padi added.

I suggest having the prawns (S$5/pc) , oysters (S$4/pc) and Hamaguri clams (S$3/3pcs) but do be careful not to leave the fresh seafood in the broth for too long as it will overcook them.

Sumiya Tropical Dessert | S$18.80/++

With a presentation that would wow your guests, the hand-carved ice bowl comes in limited quantities. If you look at the bowl closely, you would find it being crafted with just ice and seaweed! While it was melting when we indulged on it, don't worry, you will have enough time to finish it before it becomes a mess on the table! Tasting like our more familiar local favourite Bobo Chacha, this is the Japanese rendition with cubes of mango, watermelon, rock melon, sago, green tea ice cream and red bean paste in coconut milk sauce.

Mango & Yoghurt with Matcha Ice Cream | S$8.80/++

With chunks of mango and green tea ice cream in a creamy yoghurt, the tang was a little too much for my preference on the first spoonful but subsequent servings went surprisingly well.

Pumpkin-filled Karinto Manju with Matcha Ice Cream | S$8.80/++

My favourite dessert among the lot, the crispy deep-fried Japanese cake was stuffed with pumpkin, served with green tea ice cream and sweet red bean paste. I loved the variation in textures from the crispy cake to the mashy pumpkin and ice cream that melted in my mouth. The sweetness was enough to please, just shy of satiating your appetite.

As mentioned earlier, one of the key highlights at Sumiya is the offering of a circular Enomatic sake dispenser which is probably the first and only so far in Singapore. Displaying up to 16 different types of sake ranging from light easy-to-drink brews to premium full-bodied versions, diners have the luxury of tasting them in smaller portions (20ml/glass) before deciding on the preferred version for a half glass (60ml) or full portion (120ml). This allows diners the flexibility to sample various types of sake, particularly with the seasonal specials! Prices start from S$2.20/++ per glass.

With different types of seating arrangement to cater for families, business functions or simply get-together with friends, we were particularly attracted by this wall lined full of old records specially imported from Japan!

In terms of service, it is arguably true that Japanese restaurants typically ensure that their servers give nothing but the best and we later learnt that the manager give a run-down to make sure everyone learns how to greet guests in Japanese.

Overall, it was a good dining experience and with quality comes price. The air-flown quality seafood can also be enjoyed in Sumiya's latest sake-pairing 5-course menu offered at S$68.80/++ per person. We would definitely return for the Ryoshi Mushi, sashimi and also to try out other types of sake!

Overall Verdict: 7.5/10

Sumiya

Suntec City (Sky Garden, North Wing, Tower 2)

#03-332/333

Singapore 038983

Tel: (65) 62351816

Website: www.sumiya.com.sg

[Info] 5 tips to beat the haze condition in Singapore!

2015-09-16T00:00:00.000+08:00

*We decided to resurface the following article in view of the current haze condition in Singapore.

(Photo credits: Yahoo! News Singapore)

It seemed like a yearly mantra that Singaporeans and even Malaysians this time round have to suffer due to the irresponsible behaviour of others. In order to clear land for usage, the classic 'slash-and-burn' technique is conveniently used by palm oil companies for it seemed like the most economical way. It is times like this where you pause and question the fundamentals of Corporate Social Responsibility (CSR) of MNCs, where commercial interests in Indonesia have been allowed to supersede environmental concerns.

Right, so what can we do as innocent victims beside complaining on social media such as Facebook, Instagram, Twitter where realistically it is not going to help us in any forms more than an avenue of frustration release. While the haze conditions persist, we thought it would be good to share some useful tips to protect ourselves!

1) Changing your diet

Vitamin A - which helps protect eyes, lungs and oxygen-carrying capabilities of bloodstream. The haze destroys the Vitamin A stores in lung tissues hence reducing body's defense. We recommend including carrots, sweet potatoes and spinach in your diet.

Vitamin C &E - these two vitamins work cohesively to keep lung tissue healthy by building a protective protein that prevents enzymes released during inflammation from damaging the lung. Papaya, oranges, kiwi and broccoli will give you a Vit-C boost while some almond and pine nuts would settle the Vit-E.

Selenium - This is a vital nutrient to the immune system as it works with Vit C, E and B3 as an antioxidant to prevent free radical damage to the body. The primary benefit is to reduce oxidative stress and inflammation. Good food sources of selenium include grains (wheat germ, barley, oats, brown rice), nuts and fish (tuna, halibut, sardines, salmon).

Reduce alcohol and caffeine intake - These help promote water loss and leach of important nutrients from the body. In place, drink plenty of water and keep body hydrated.

Reduce intake of dairy products, sugars and refined white flours - As our body produces mucus in reaction to infections such as flu and cough, excess mucus is produced when allergic reaction causes inflammation to the linings of the airway. In place, consume more greens, especially leaf vegetables such as spinach and kale - they contribute to your 5-a-day anyway!

2) DIY remedies

Boil a pot of water and drip some peppermint aromatherapy oil and inhale deeply.

Mince some garlic cloves and add honey to submerge then cover with cling wrap and leave it overnight (no need to refrigerate). Consume the mixture early in the morning on an empty stomach and throughout the day as needed. I am sure your colleagues will appreciate if you pop some mint after!

Add 2-3 tablespoons of apple cider vinegar into a glass of luke-warm water and consume in the morning or when needed if you feel mucus building up in your throat. The acidity from the vinegar will help dissolve the mucus and clear your throat.

We find that applying some Chinese medicated oil (驱风油) gives a temporal relief too, worth a try to apply a subtle amount to the area just under your nose and take easy breaths.

3) Wear a mask - the right mask

Please avoid being a fashionista for the time being and protect yourself with a N95 respiratory mask, available in most pharmacies and polyclinics. Seems like most are out of stock at the moment, so would be worth trying to buy them online. The purpose of this mask is to keep out fine particulate matter and protects users from inhaling the smoke particles in the air. Do have it changed periodically whenever it gets soiled or distorted in shape.

Many people conveniently assume that these common surgical masks are sufficient but please read on. The primary purpose of these masks is to prevent the spread of body fluids such as saliva when one has flu symptoms. It does not filter out haze particles like the N95 mask.

4) Alleviating eye irritation

For those with sensitive eyes or constant users of contact lens, please apply drops of saline solution at least twice daily (or when needed) which act as natural tear supplements to wash away haze compounds or dust particles trapped around the eyes. An alternative would be to cry daily - so...probably not I guess?

For the infants, Baby Centre Singapore suggested that mothers could use a few drops of breast milk to wash out their babies' eyes in order to reduce irritation. (Try at own risk please as we had not actually done this ourselves but merely sharing this piece of information)

5) Avoid exposure and try to remain indoors

This is quite 'duh' but probably the most obvious solution. For the time being, it would be good to refrain from engaging aerobic and cardiovascular activities such as running and cycling outdoors as they tend to make you breathe deeply, taking in more unwanted pollutants into the body. For the health and fitness enthusiasts, it might be worth-while to give your body a break or head to your nearby community fitness centres or gyms.

Having air filters or simply ensuring that the air filter attached to your air-conditioner is clean would also be useful when you are staying indoors.

A special note to smokers - In addition to exposing your lungs to the same toxins found in hazy conditions, smoking makes your lungs more sensitive to the effects of air pollution, so please think twice before you light that cigarette!

While we are not able to do much to influence the behaviour of others, what we can realistically do at this point in time is to protect ourselves through small measures and tips like we had suggested above. Hopefully these would come in useful for all readers out there. Take care!