CAMEMBERU

Hanoi Street Food - A Photo-Essay on Makanation

2013-05-16T08:30:00.000+08:00

My photo slide-show on Hanoi street food is up on Makanation! Vietnam has so many cheap and tasty eats by the sidewalk, all so full of character. It's an amazing country.

http://sg.entertainment.yahoo.com/photos/hanoi-street-food-slideshow/

I'll soon be writing about the best eats that I encountered in the Vietnamese capital. Stay tuned.

McDonald's Heats Things Up with Red Peri Scorcher

2013-05-15T09:00:00.000+08:00

Looks like McDonald's is set on spicing things up. On Monday night, we had a Face-Off between the popular McSpicy (second from left) and the new RED PERI SCORCHER (far right)! The two models used to represent the burgers in the TVC made an appearance at the Bishan Park outlet where this event took place.

I was surprised that McSpicy has already been around for 10 years or more. That long? So I guess it's high time this burger had some competition.

He might not be too pleased.

McSpicy won the previous Face-Off with Black Pepper Flamer, but now there's a new contender - the Red Peri Scorcher - and it's been a secret until now. You all can vote again on the Spicy Face-Off Facebook page when she's officially unveiled tomorrow.

So here it is! The tangy and spicy Red Peri Scorcher. It's a whole muscle chicken piece marinated with red peri chili, cumin, coriander, capsicum and lemon, cooked in a crispy batter with cracker wheat.

It's slathered with a spicy hot red peri sauce, all between a lightly toasted long single-split bun with wheat topping. It's spicy enough for most people without being too stinging. Some will get a higher endorphin buzz than others.

I requested a McSpicy just to compare. I remembered it being more spicy. But I realise the chili heat in this is more straightforward - basically chili powder seasoning - whereas the Red Peri Scorcher has more complexity in its spice mix. Have a go and see which one you prefer. I like both.

This is still the reigning favourite for many people, so it's bound to stay on the menu. The Red Peri Scorcher is only here for a limited time period.

The MC and McDreamy, I mean, McSpicy dude. He looks like a sweet and spicy version of Nat Ho, no?

The MC went around asking people which burger was hotter. It's a tough question when you could be influenced by the hot chick and cool dude models. This guy seated is Australian and said he couldn't take much of the Red Peri heat. And the McSpicy totally killed him previously. I think he could do with some spice training.

The evening ended with a raucous performance of "kitchen music". The instruments are real kitchen utensils. It was quite fun.

Photo op! Miss Red Peri Scorcher and Mr McSpicy. Who do you think is hotter? They both look equally dangerous!

The Red Peri Scorcher meal (from S$6.50) will be available in outlets from tomorrow, 16 May 2013, for a limited time period. Have it with the Passionfruit McFizz (S$2.40) and Citrus Thai Shaker Fries (S$2.75 a la carte).

Happy Mother's Day

2013-05-12T17:09:00.001+08:00

Happy mother's day to all moms out there. Kudos to anyone who has embarked on this monumental journey of parenting, and are still surviving. In my case, it's my children who are special, not me. I've been blessed with Jolie (left), 5, who is educating me on all things pink and girly, and Nadine, 6+, who has shown me how amazing children with Down Syndrome are.

Nadine is impish for sure, and way too smart and fearless for her own good, but she's also incredibly tender and loving. Today, while doing research on the computer, I put my head on the table briefly to rest. She looked at me, came over and asked me gently, "Mommy, tired?"

As a friend of mine described, "If anyone takes the time to truly get to know (kids with special needs) for who they are, then you are overwhelmingly in love with them for their personality, intelligence, and all the other joys that they bring to the planet." Thanks, Michael. I could not have put it better.

My own mom passed on a few years ago. I miss her, and always wish I could have done more for her. All I can do now is be a good person to everyone in my life.
http://www.camemberu.com/2009/04/mama-1935-2009.html

We are all someone's child. Happy celebrating, everyone.

Ramen Keisuke Tonkotsu King Four Seasons Opens 10 May

2013-05-10T10:40:00.000+08:00

Ramen Keisuke Tonkotsu King Four Seasons opens 11.30am today at Bugis Village (facing Rochor Road). This fourth venture in Singapore by Keisuke Takeda seeks to celebrate the beauty of the seasons that dress Japan in absolute splendour. See how festive the shop is?

You may have known that his third ramen shop Tori King focused on chicken broth. In fact, every branch he owns features something unique. Keisuke-san's back to using pork bone broth here, because his Tonkotsu King at Orchid Hotel is such a runaway success (hey folks, we gotta do something to ease the queues there). But take note that the tonkotsu at this new outlet is 1.5 times thicker (the pork bone stock gets boiled 11 hours compared to the normal eight), and comes with creative flavours to reflect the characteristics of the four seasons.

It is a gorgeous spread. All five offerings on the menu taste very distinct from one another. Keisuke-san personally devised all the flavours to best represent the season it's named after.

Spring: basil and parmesan cheese (S$11.90)
Meant to evoke the colours of spring (green and pink). Originally, they wanted to use green shiso (a common Japanese leafy herb), but it is hard to find good quality shiso all year round in Singapore, so they used basil instead.

Summer (S$13.90): spicy minced pork
Summer is hot in Japan, so three different kinds of spice mixes are used here - the Japanese shichimi, Szechuan pepper and Cayenne pepper.

Autumn (S$12.90) Pork mince with bonito flavour and fried mixed mushrooms
Three different kinds of mushrooms are used, to reflect the abundance of mushrooms in the fall.

Winter (S$10.90): pork broth ramen
A simple broth is most comforting during the cold season.

King (S$13.90): stir-fried pork with ginger on top
Not tied to any season, but looks like this is the one to rule them all.

My favourite is the Ramen King. It features beautiful ribbons of buta shogayaki (ginger stir-fried pork), fried mushrooms and shallots. Makes the broth really addictive.

Spring (bottom right) - tastes a little Italian, almost like pasta in cream of tonkotsu!
Summer (top right) - the spicy mince is utterly delicious, I like this one too.
Autumn (top left) - with seasoned pork mince, bonito and fried mushrooms, this is probably the most umami of the lot! The bonito is so strong that the broth is almost sweet.
Winter (bottom left) - This is the closest to the Orchid Hotel Tonkotsu King formula, but is much thicker.

Add S$1 for Japanese seaweed and S$2 for the runny tamago (eggs). As usual, you can choose the level of thickness, amount of oil and noodle doneness. Help yourself to free marinated bean sprouts and boiled eggs while you wait for your order.

You'll see a progression of seasons as you walk through the eatery. First is spring (see first photo), then summer, and autumn (above) with all the momiji foliage, and lastly winter at the back.

Snow monkeys in an onsen. What else could you ask for?

Keisuke also bottles his own Green Tea Cola (S$3.80) which helps cut through the grease. It's produced in Shikoku. Tastes like Sprite spiked with green tea.

Oh they just posted a promo:"When you order Ramen bowl at Keisuke Four Seasons, please tell us that you have seen our Facebook page. You will be given “a bottle of Green Tea cola” per one bowl of noodle. (Promotion period 5/10-5/31.)"

Also you could win a ticket to Tokyo, one of these gorgeous Arita porcelain bowls (Arita is a famous pottery town in Saga prefecture, Kyushu. This stuff dates back to Toyotomi Hideyoshi's time!), and S$50 dining vouchers. Just post a creative photo when you visit the ramen shop! You have til 10 June.
Details on their Facebook page.

Ramen Keisuke Tonkotsu King Four Seasons - sounds like a mouthful, but what a tasty mouthful it is. I reckon there are going to be queues here just like at Orchid Hotel. But I'll be back for sure.

RAMEN KEISUKE TONKOTSU KING FOUR SEASONS

158 Rochor Road
Bugis Village
Singapore 188433

Tel: +65 6333-5740

Opening hours:
Weekdays 11:30am to 2:30pm and　5pm to 10:30pm

Sat / Sun / PH 11:30am to 10:30pm

Camemberu Celebrates 6th Anniversary in Kagoshima, Japan

2013-05-01T19:00:00.000+08:00

OK, so I did something a little different this year. I celebrated this blog's anniversary in my favourite country, Japan. Camemberu turns six in 2013. As was appropriate, I had some meltingly gorgeous Japanese Camembert cheese, deep-fried and served in an addictive soup curry. This was at Goya Restaurant (Kagoshima-shi, Nakamachi 2-13, Nakazono Building, B1) in Kyushu. No website or any other reviews elsewhere, but the food is so good. It's a surprise find, and an absolute gem of a place with great staff. I will put up a more detailed review (we liked the place so much, we actually went back a second time).

Moving forward, the blog will probably focus more on travel, but of course, I won't forget to point out notable eateries or interesting local food to try.

Ferran Adria Shares Plans for elBulli Foundation at Catalunya

2013-04-29T11:00:00.000+08:00

It's so amazing meeting Ferran Adria in person at Catalunya. He's really charged about what he and his team are doing. He spoke very passionately about the elBulli Foundation, which will feature a two-prong approach to preserve the legacy of elBulli, and spark greater culinary creativity.

Full details in my story here
http://sg.entertainment.yahoo.com/news/elbulli-lays-creativity-foundation-103104729.html

Ito-Kacho: Chilled Kagoshima Wagyu for Your Yakiniku

2013-04-25T18:49:00.004+08:00

If you love your beef chilled rather than frozen, and want your wagyu cuts from specific parts of the belly, Ito-Kacho has the menu for you. The wagyu is specially sourced from a farm in Kagoshima that supplies exclusively to Ito-Kacho. Grill this all on fancy ceramic charcoal grills that don't emit smoke.

My full story and more photos here:
http://sg.entertainment.yahoo.com/news/kagoshima-chilled-wagyu-150211732.html

Meanwhile, I am off tonight to Kagoshima, Miyazaki, Oita, Fukuoka for the next eight days, doing a loop tour of Kyushu island. Oh the photos I am dying to take!

PARKROYAL on Kitchener Road: Stunning Service! Plus Dinner at Si Chuan Dou Hua

2013-04-17T15:17:00.000+08:00

Have you been to the PARKROYAL on Kitchener Road?

This was formerly the New Park Hotel. It's been reborn as a four-star establishment and is easily the most comfortable hotel in the area. The location, as I found, is marvellous for anyone who wants to explore Little India and Jalan Besar (eateries galore!). Kitchener Road itself has a few interesting restaurants. Check out my list of 10 eateries around the area.

We took one final staycation there before the school holidays ended, and I was pleasantly surprised by what I discovered. (Psst, you can win a free stay in a special contest below - details at end of post)

This is not just a good base for exploring food in the vicinity. If you love shopping, you can have it all. There's City Square Mall in front with all your modern chain brands, and the massive Mustafa Centre at the back (24 hour bargain goods!). Plus all the exotic ethnic shops in Little India.

The Farrer Park MRT is just below City Square Mall, and is two stops away from Dhoby Ghaut. So it's really easy to hit the Orchard Road belt too. I managed to zip out and collect some books from Plaza Singapura that I'd ordered from OpenTrolley. Perfect timing for staycation reading!

The hotel itself has a simple, understated, contemporary vibe. The rooms were refurbished just a year or two ago, so most of it looks pretty new. Sorry for messy sheets - obviously the kids were faster than my camera.

The girls absolutely love holidays. I haven't been able to bring them overseas much, so staycations are the next best thing.

We had a really nice welcome treat. A bottle of red, assorted macarons, candied cones, fruit basket, and a whole jar of M&Ms!

The Family Room that we got is really spacious - it has a King-size bed and a single bed. They added another rollaway bed for my helper.

There's a small living area and a work desk. The bathroom's just round the corner where there is a fairly large wardrobe as well.

Ah so new and so clean! The bathroom is soothingly beautiful with stone tiles that mimic the look of wood. There's a deep bathtub on the other side.

The kids got a soft toy each too! One grey rhino and a light green hippo. It was love at first hug.

We also had access to the Orchid Club at Level 19. You can choose to have breakfast up here, where it's much quieter. In the evenings, they serve alcoholic and non-alcoholic drinks along with hor d'oeuvres.

For all day dining, there's Spice Brasserie which also serves buffets.

There's a decent spread for breakfast. Ham, bacon, sausages, eggs, hash brown or other fritters, Chinese porridge and snacks, Japanese miso soup, Western salads and yoghurt, nasi lemak with toppings, breads, fruit, and live stations for roti prata and eggs.

Given that the hotel has many guests from India, they do pay attention to their spread of Indian vegetarian items. Don't miss the idli (in the bamboo steamer) and the lentil curry. I had always thought idli was boring, until I tried this one.

I took the kids to explore the surroundings, and some parts of Little India really feels like a diferent country. Ah, but they couldn't wait to get back to the hotel, and more specifically, the hotel pool. There's also a 24-hour gym facing the pool.

If you're feeling too lazy to go out, check out the room service menu. I was surprised to find very affordable prices. Penang char kway teow is not an exhorbitant S$20-odd like in most other hotels, but only about S$10-12 here. I was surprised the wok hei survived the trip up to the room. Tastewise, it's pretty decent and not overly oily (OK, some would say that's not authentic Penang CKT then, but your body will thank you for it).

The kids' burger is only S$10! The patty is given a well-done treatment for children's sake, and the chips are good!

After so much food, we went out for a walk and the girls discovered this nameless shop full of SHOES! Crocs are at half the normal prices (not sure if original) but too bad, we're weaning them off those clogs, so no Dora/Toy Story Crocs. But I let them indulge in a pair of girly, flowery, bling-bling shoes. As we made payment, we realised the shop also belongs to the Mustafa empire. They must practically sell everything!

Of course we had to have one dinner at Si Chuan Dou Hua, which usually never disappoints. This is the Tian Fu Tea Room just outside the restaurant.

The Si Chuan Dou Hua here is very elegant. I've been to the other outlets (see dim sum post here from the UOB Plaza branch) but it's my first time at Kitchener.

The Black Fungus with Chili Padi chilled appetiser comes in a pretty big portion (about S$8). It's tart and spicy - the perfect way to wake the palate up. Sorry, I lost the receipt so I can't recall the exact prices.

Beef and tripe in spicy Sichuan sauce (about S$10). I just had to have this. Tender beef slices with chewy and crunchy tripe doused in a sauce that makes you burn and yet reach out for more of it.

I so wanted to have the Chong Qing diced chicken with dried chili as well, but it was already one spicy dish too many (the kids can't take this level of heat...yet). Must find makankaki and go back again.

On the non-spicy side, the Eight Treasure Soup with Seafood is a veritable gem! There's some good stock in here along with morsels of crab, shrimp and scallop. Don't be spooked by the green - it is all natural from spinach puree.

Wasabi cream prawns, nicely done with lots of fruit for natural sweetness. This is not on the menu but you can request for it.

And to round things off, we had fried rice with crabmeat. Flavours are subtle, so you can use this as a base to complement most other dishes.

Totally random, but I love this vase.

OK, let me show you the other rooms.

This is the Superior Room. Don't you just want to dive onto that satiny bed already?

As you can see, it gets lots of natural light from the large windows.

The Deluxe Rooms are on the higher floors. The furnishings here makes it look more cosy and like home.

You also get an ergonomic work desk with the Deluxe Rooms.

The Executive King Suite comes, as expected, with separate living and resting quarters.

You can choose either twin or King-size beds.

The Suite bathroom has a few additional amenities too.

We stayed two nights but the time just flew by.

What really struck me about my experience here is how friendly the staff are. The service is amazing. They do take the extra step to make you feel welcome and comfortable, but they're not intrusive or in your face all the time. Everyone - from the bellhop to the Managing Director - remembered our names (even the kids' names)!

We left with good memories, and a newfound appreciation for PARKROYAL hotels.

If you'd like to win a stay at a PARKROYAL hotel, check out the Facebook contest "Trade for a Trip"

Contest duration - 17 April 2013, 00:01 to 17 May 2013, 23:59

All you have to do is:
• Share 3 picks on things to do in one of these cities: Singapore / Kuala Lumpur / Penang / Saigon / Sydney / Parramatta / Melbourne
• Pick a PARKROYAL hotel to win a two night stay in.

Nine winners will be selected at the end of the contest. Good luck!

PARKROYAL ON KITCHENER (look up the hotel's website for rates and promos!)
181 Kitchener Road
Singapore Singapore 208533
Toll-Free Reservation Within Singapore: 1800 2557 795
Tel: +65 6428 3000
Facebook page

Many thanks to GoodStuph for the invitation, and to everyone at the PARKROYAL for the lovely staycation experience.

Sharing the Richness of Singapore Life on #sgmemory

2013-04-13T23:36:00.003+08:00

#sgmemory

It is what it sounds like. Preserving memories of Singapore.

Singapore is less than 50 years old, but so many things are already gone. Things we love, things we hate. Progress at breakneck speed will do that to you. Harried chopping and changing in a tiny island will leave in its trail disjointed peculiarities - here today, gone tomorrow.

When I was in Saga-ken (a rural prefecture in Japan) last year, one of the locals told me, "Nothing ever changes here."

Saga is beautiful and charming in a timeless way, but the locals sometimes feel bored. Yes, change is exciting, and it's healthy. I just wish we had the luxury of more time to enjoy what we have. Our ways of life as we know it seem even more transient, even more precious and worth noting down.

Here's where you can add to the memories. The Singapore Memory Project has started a repository of digital memories - http://www.singaporememory.sg/

Anything in or with regards to Singapore, even something that's not old or retro, can be added. Big or small, triumphant or trivial - immortalise it all in the form of texts, images, audio or video files. Instagram or Twitter users use the hashtag #sgmemory to help create awareness of this project.

Last Saturday, a group of us food bloggers went around Singapore on a #sgmemory food trail of some of of the older "makan" eateries. Daniel was our "tour guide" and he did a great job; I discovered quite a few new things.

First stop: Zam Zam Restaurant (697 North Bridge Road, Singapore 198675)

One of the things we hope will never disappear - a good teh tarik (mine's with halia/ginger)!

Zam Zam is more than 100 years old; it was set up in 1908.

Service is brusque at best, but the place is still packed.

Come upstairs for some air-conditioning.

Look at these stamped metal cutlery pieces.

These bring back memories of school canteens and

frustrated attempts at cutting anything tough (ever bent one of these?).

Of course, Zam Zam is most famous for its murtabak (mutton, chicken, deer).

Skip the briyani and save the calories for this.

Second Stop: Rich and Good Cake Shop (24 Kandahar Street, Singapore 198887)

Oh the heavenly Pandan Kaya Swiss Roll.

So fluffy and soft, it feels like biting into a cloud.

One of the signature items at Rich and Good Cake Shop.

You'd be all smiles too, if you had some of these Swiss Rolls.

This is the Mango version, filled with cubes of the tart fruit and extra cream.

I prefer the kaya one though, and I hear the durian one is great too.

This shop has been around since the 1970s.

Third Stop: Seow Choon Hua Restaurant (33/35 Sultan Gate, Singapore 198481)

Next up - a feast of Foochow delicacies!

Seow Choon Hua Restaurant - this slightly run-down eatery is a

no-frills, non-air-conditioned joint in a refurbished shophouse in the Arab Street area.

Foochow fishballs famously have a mince pork filling.

Here everything is handmade, and you can really

feel the difference in the soft yet chewy texture.

Red wine lees chicken with mee sua - a fortifying meal.

Thankfully the wine flavour is not too strong here, unlike confinement versions.

Foochow "Yan Pi" is this dumpling wrapper made from

hammering pork with sweet potato flour until it becomes a skin.

Fourth Stop: Tiong Bahru Galicier Confectionary (55 Tiong Bahru Road, #01-39, Singapore 160055)

This old school bakery from 1975 is a treasure trove of Nonya kuehs, pastries and cakes.

Key highlight and discovery here - the Kueh Dadar.

These carry a filling of shredded coconut without the usual gula melaka!

It's a refreshing take, which I really like.

The lemper udang (bottom) and lemper ayam (top) are both delicious savoury items.

Kueh kosui (made with rice flour) and ongol-ongol (made with tapioca flour):

they look similar but the latter has a bouncy, chewy texture! Love it.

Very haute ok, this kueh.

So pretty. Coconut candy. There's no resisting these!

These are made with cranberries to cut through the sweetness.

The bakery also supplies incredible milk buns to Shashlik Restaurant.

If you're lucky, they may have extra to sell at the restaurant.

Remember these? Flaky, buttery and sweet - these are called butterfly horseshoes.

Stuff was so good, we couldn't resist buying some back for our families.

Final stop: Queenstown Library

What a happy place!

It's the library's birthday soon too. Guess how old it is?

This is the oldest library in Singapore.

Here you will find the "My Home, My Library" exhibition,

showcasing memories of Queenstown and its environs.

You can share your stories too.

Fill up the postcards and drop them into the Carnation-style "Collection" tins.

There are lots more suggested activities here. Come take a look.

You can also browse the many stories and recollections.

I learned quite a few things I never knew.

It is only when people care to share what they know with others,

that the richness of the past can live on.

So get snapping and posting with #sgmemory.

Might even win something!

The "My Home, My Library" exhibition at public libraries island wide is on from now till 29 April.

Win S$1000 and A Year's Supply of Fiji Water!

2013-04-11T20:44:00.002+08:00

If you're amazing and you can race, you might want to try your hand at the Fiji Water Race this Saturday, 13 April, happening noon to 4pm at Savour 2013. Up for grabs is the grand prize of S$1,000 and a year's supply of delicious Fiji Water. I loooove Fiji Water and its gorgeous mouthfeel. If you've never tried it, go to Savour and savour some of its grrr!

As for the race, there are about five main stations and three optional tasks to run through. Take some snapshots and upload it onto Instagram with the #FijiWaterSavour2013 hashtag. There are quite a few steps but it's pretty easy and it should be fun. Get a headstart by reading up on details of what you need to do here - https://www.facebook.com/events/185169384964003/

Have fun racing at Savour 2013!

Bellabox Giveaway! April Box Includes Laurent Bernard Chocolate Souffle Recipe

2013-04-10T11:50:00.002+08:00

Do you like surprises?

You may have heard of Bellabox - it's a service that sends a specially curated box of beauty samples from boutique, cult, and high end brands to their subscribers each month in a gorgeously wrapped gift box. Like the famous box of chocolates, you never know what you're going to get, but they work with many brands including Lancome, Kiehl's, Vichy, Benefit, and Laura Mercier.

This feels like unwrapping a birthday present every month!

April's theme Beauty Goodness celebrates all things yummy!

There are six items in the box: Bioderma Atoderm Shower Gel, Faust's Potions' Asleep Potion, Nuxe Creme Fraiche 24 hour de Beauty Masque, Skin Pharmacy Collagen Building Serum, Cellilux Glacial Mineral Gel and Twistband headbands which are soft, elastic, and won't leave kinks.

I also found some S$5 discount vouchers.

You can subscribe at S$19.95 per month or give it as a gift. Annual memberships give you one month free. Besides, you will get rewarded with bellabox for discounts in the webshop, where you can buy full size cosmetic products. More details here: http://bellabox.sg/box-membership.html/

As a yummy bonus, the April box comes with a chocolate souffle recipe from Laurent Bernard. You still have time to sign up for the April box; they'll be shipped around the 20th.

Bellabox is giving me five April boxes to give away to readers. I like to keep my contests simple. So here's the three easy steps:

1. Share this post on Facebook or Twitter
2. Post the shared link in the comments below
3. Tell me in that comment the name of a beauty brand you'd love to see Bellabox include

For an extra chance at winning, you can also comment on my Facebook Fan page here:
https://www.facebook.com/photo.php?fbid=507538902635590&set=a.178955052160645.45602.157377377651746&type=1

Please be a resident of Singapore. Winners will be chosen by random draw, so everyone has a chance. I will contact winners via their Facebook or Twitter accounts. Closing date is Sunday, 14 April, noon.

Mikuni - Beautiful Food and Priceless Lessons from Chef Moon

2013-04-06T10:13:00.003+08:00

It's tremendously inspiring to talk to people who are passionate and knowledgeable about food. Mikuni's Executive Chef Moon Kyung Soo blew our socks off when he brought us through the three sections of the restaurant, and spoke in fascinating detail about the thought and science that goes into the preparation of sushi. すごいですね！Amazing.

Here he is, showing us the three styles of sushi - Edomae, buffet (thinner slice) and standard restaurant offering, if I remember correctly.

Mikuni means "three countries" in Japanese, and appropriately there are three main culinary disciplines (sushi, teppanyaki and robatayaki) in the restaurant (by now, most of you would know this place took over Inagiku at the Fairmont).

Let me show you the interior - these are photos I shot from my previous visit (Winter Robata). It is a truly gorgeous place, isn't it?

The sushi counter with dramatic blue and violet lighting. This is the first section you'll see upon entering the restaurant. It's also opposite the little sake bar they have.

The teppanyaki semi-circular table is specially placed some distance away from the hot grilling plate, so that diners will not get any splatter on their clothing.

The robatayaki room practically looks palatial! All the fresh ingredients laid before you to be grilled right before your eyes. This grilling concept is inspired by Japanese fishermen who cooked their catch over a charcoal fire ("ro" means fireplace) using an oar as cooking utensil. Today a wooden paddle is used to pass the food to guests as a nod to that practice.

Anyway, on to the food! Chef Moon prepared for us a selection of some seasonal dishes and regular favourites on the menu from across all three stations.

STARTER
Fresh Yuzu Egg Custard with Rice Cake and Hokkaido Crab Meat

This is a new creation. There's a mochi ball in there which is quite unusual for chawanmushi. Yuzu and crab meat go really well together in this though.

SASHIMI
Octopus sashimi with Japanese Plum Shiso and Truffle Soya

This was designed with spring in mind. Doesn't it absolutely convey that? The thinly sliced and tender octopus is nicely doused with a truffle infused soy marinade that makes even the slice of kyuri (Japanese cucumber) delicious. The plum shiso perks things up with salty tang.

If you don't take raw stuff, they will give you a grilled version. It's even more savoury!

SUSHI
Edomae Style sushi
Toro, Botan Ebi with Sea Urchin and Gohata Sushi

Oh fresh juicy flesh from the seas! Some of the sushi pieces get a dab of the housemade soy sauce (deliberately lower in sodium, so that you don't get parched with thirst if you dip too much into it). That creamy dollop of uni on top of the botan ebi is sheer genius. It makes the soft but slightly crunchy texture of the prawn come alive.

And of course, nothing less than freshly grated REAL wasabi will suffice.

TEPPANYAKI
Teppanyaki Prawn with Golden Sauce

Oh my, this beauty is so rich and sinful, but just give in to temptation. The golden cream is made from egg, mustard, sesame paste and shoyu. Yes, it's got a distinctive Chinese signature to its taste, but who cares when it's so good! The prawns are seared just right, and the tobiko adds pop (literally) to the dish. Little wonder it's one of their teppanyaki mainstays.

GRILL
Robata Style Kagoshima Wagyu and Lily Bulb

Kagoshima wagyu, I love you.

Hats off to Head Robatayaki chef Yoshiyuki Nobukawa for marinating and grilling this to perfection. There is a beautiful smoky char aroma complementing the luxurious beefy taste. Justice done.

You can also opt for seafood, if you don't take beef. Grilled red snapper here. Oh, you see that pale yellow mash with egg yolk in it? It's lily bulb mash - very elegant alternative to mash potato. Beautiful subtle fragrance. And the texture is lighter and more airy.

The green leaf roll? It's got some sticky rice flour cake inside.

DESSERT
Sakura Ice Cream and Red Bean

Dessert is so often an afterthought or really simple at Japanese restaurants. But Chef Moon believes it's important to end the meal with something to amaze the palate.

Yes, main dishes are important, but the first and last dishes are critical in setting impressions.
The first dish says, "Welcome, this is our quality..."
The last dish says, "Thank you, please come again..."

And this Sakura ice cream does just that - makes you want to come back again. There is a slightly salty note to this exquisite confection. The floral aspect works like a dream here, unlike other flowers (e.g. lavender). Get it while it's still springtime, because it is a seasonal special.

So those were the courses. We got a chance afterwards to see the teppanyaki chefs in action.

Teppanyaki is all about showmanship. There are two ways of doing this - the entertaining (top) and the classic (bottom) styles. Chef Eric Yong (bottom) believes in pairing the right secret sauces and marinades to bring out the flavours of meat and seafood.

Nothing like a flambe to stoke the appetite. There's something very primal about a big fire. Gimme meat! Now!

Chef Moon then gave us a most fascinating discourse on aspects of sushi preparation. The restaurant serves Edomae Nigiri style sushi that maintains a delicate balance between fish and accompanying ingredients.

The size of fish and volume of rice matters. I was surprised to learn that the very long strip of "neta" (topping) draping a tiny mound of rice is actually not ideal. You need the right ratio of fish and rice for best mouthfeel.

Depending on the seafood, Head Chef Tsunenori Yamamoto sprinkles some sushi with salt, while gently brushing others with the house-made soy that doesn't overpower the fish. Technically you don't even need to dip it in soy sauce anymore.

For example, the sushi rice at Mikuni is only flavoured with vinegar and salt. Unlike other restaurants, they do not add sugar as this will mask the natural, delicate sweetness of the seafood.

Also, older rice is better for sushi, not new rice. They soak the rice in water before steaming, so it's less sticky, easier to mould, and the rice grains remain individual instead of mashed together. The rice separates easily in your mouth as you chew.

And this is how they serve uni sushi (left). When it's only rice and uni, you get to savour the uni's creaminess immediately and completely. In the gunkan (boat-style) sushi, the seaweed wrapped around the rice actually interferes with the experience. You are fighting the sheet of seaweed which is very strong, and by the time it disintegrates, the uni would have practically liquified and lost its original texture.

There is also special consideration given to the technique of slicing the fish for the topping. See the beveled edge with angled protrusion (left side of the maguro/tuna)? Your tongue will sense more texture when you chew. With the flat slice (right piece), it literally is more one-dimensional.

Chef Moon and his team give great thought to blending modern ideas with century-old Japanese techniques. Most fine-dining Japanese restaurants source from the same handful of top quality suppliers in Singapore. So, to stay on top of the game, he must think of ways to differentiate Mikuni with essentially same ingredients that other restaurants are also offering.

Mikuni's Restaurant Manager Nobuhiko Sano is also the country's first certified Sake Sommelier. Ask him for sake pairings to go with your dishes.

Mikuni certainly takes pride in its craft. When we were there during lunch, it was quite packed, even though most of the lunch sets start from S$80++ (but it's good value considering the quality of ingredients and preparation skill). Plus, any restaurant that can make these insanely delicious seafood crackers will have me captive and coming back.

------------------------------------

Also, check out Mikuni at SAVOUR 2013 from 11-14 April at the F1 Pit Building and Paddock, 1 Republic Boulevard. Here are some of the dishes they will showcase:

Sukiyaki Egg Custard
– This signature dish at Mikuni is a contemporary take on chawanmushi. Executive Chef Moon adds luxurious nuggets of foie gras and finishes off the savoury egg custard with a sukiyaki foam. The egg is creatively presented in a nest of straw.

Truffle Kampachi
- Slivers of yellow tail are dressed in a combination of yuzu, volcanic black sea salt and truffle essence. It is garnished with a flourish of micro-herbs and whimsically presented in a Mikuni tin can. This one is almost too pretty to eat.

------------------------------------

MIKUNI JAPANESE RESTAURANT
Level 3, Fairmont Singapore
80 Bras Basah Road
Singapore 189650
Tel: +65 6431-6156
Open daily
Lunch: 12:00pm to 2:30pm (Last Order 2.15pm)
Dinner: 6:30pm to 10:30pm (Last Order 10.15pm)
Dress Code: Smart Casual

Thanks to Mikuni and Fairmont Singapore for the invitation

Five Unusual Eats at Jalan Besar

2013-03-31T00:10:00.000+08:00

You know we have so many hawker centres and kopitiams selling, quite often, the same variety of food. So it's nice to see some unusual offerings, all concentrated within a walkable stretch. Find these five items at Jalan Besar - pork aspic, oyster cake, claypot crocodile, chicken rice balls and a Chinese non-herbal mutton soup.

Details in my story on Yahoo Makanation:
http://sg.entertainment.yahoo.com/news/fave-five-unusual-eats-jalan-besar-095555891.html

Hope everyone's having fun this Easter weekend! I am in Hanoi, hopefully eating my way through all the gorgeous street food there. You'll be able to see near real-time photos on my Instagram.

Would You Eat Horfun From A Vending Machine?

2013-03-27T12:13:00.000+08:00

When I first heard about piping hot horfun from a vending machine at NUS, I was so intrigued. What a crazy idea - or maybe not so?

We risked our tastebuds to show you what the thing is like:

http://sg.entertainment.yahoo.com/news/horfun-vending-machine-041811792.html

Triple Three Norwegian Seafood Buffet Dinner at Mandarin Orchard

2013-03-20T12:01:00.000+08:00

Oh, if there's something Singaporeans just can't get enough of, it's seafood.

So it should be good news that the Triple Three buffet restaurant at Mandarin Orchard is featuring "A Celebration of Seafood from Norway" from 12 to 28 March 2013.

Norwegian guest chef Adrian Løvold will dish out specialties like Salmon and Asparagus with Brown Butter emulsion, and Steamed Saithe with Mushroom Stew.

Young lad is only 25 but started cooking 12 years ago. After years with Bocuse d'Or winning restaurants and a brush with Thomas Keller's The French Laundry, he is now a culinary consultant. Adrian is on a tour of Southeast Asia for three months, imparting Norwegian cooking skills to other chefs and learning from them.

You can catch him in action behind the cooking counters. Yes, the girls (and some guys) at my table thought he was quite the dish himself.

So yes, plenty of seafood. Salmon - smoked, steamed, sashimi-style, grilled and even tandoori-style - is of course a key feature.

Shellfish of all manner - Atlantic lobsters, blue mussels, deep sea sweet prawns, scallops and King Crabs - on ice. Plus caviar and lumpfish roe, parma ham and terrines nearby.

Yeah, you know you want some. Come and get it.

Nyums. These days I can't eat much at buffets, but I love doing the plating and arranging the bounty. Then afterwards I worry about "how am I going to finish this?"

Freshly shucked Canadian oysters.

How is fresh seafood best enjoyed? RAW! Tuck into fresh sashimi Norwegian Salmon, Halibut, Scallop and an assortment of Maki Rolls such as Saba Mackerel Maki Roll. Other sashimi include mekajiki, tuna, tako (octopus), and hokkigai (surf clam).

The sushi and sashimi seems better this time round, compared to the last time I was here (for the Kochi/Kagawa promotion).

Of course, Scandinavia is well known for its cold and cured delicacies.

But it's not all cold preparations here. A special station will boil seafood of your choice.

Lobster, scallops, mussels tossed in separate casseroles each with seaweed and filtered seawater.

Personally, I'm not too enamored with this method of cooking - all the seawater, while evocative of coastal splendour, is a little too salty and overpowers the delicate sweetness of the shellfish. It's got me thinking of Tom Hanks' character scavenging for food in the seas in the movie Castaway.

There's even a cheese corner, but I don't think it gets much attention, with all the seafood stealing the limelight.

Ditto the wonderful looking bread station. I had to control myself and not touch any of this.

But one station will get you queueing and red meat lovers rejoicing - the Kagoshima slow roasted wagyu beef! You must not miss, no matter how enticing the seafood is.

Normally I do not have much faith in roast beef at buffets, but the Kagoshima beef more than held up. It is unctuously tender and full-flavoured. This alone will make you very full but trust me, it's worth it. Oh the fatty marbling...

Also on the plate, some yorkshire pudding, ham and salad. Plus Atlantic Cod with Beer Batter and Remoulade and Grilled Greenland Halibut with Truffle Miso, Grilled Asparagus from the grill station. I didn't take the mashed potato but heard it was good.

Norwegian Seafood Bouillabaisse - Monkfish, Cod Fish, Sweet Prawns, Mussels, and Scampi.

Regular stations are still available, like the teppanyaki counter where you can get grilled fish and beef tenderloin, along with mixed vegetables. Next door is the tempura station with Tiger Prawn, Haddock Fish, Shiitake, Japanese Sweet Potato, and Hokkaido Pumpkin.

There's dessert too, if you still have any space left.

But really, I'll tell you a secret - the best food is in the Indian section. Freshly made naans, wonderful curries, nice tandoori items and lots of papadum.

For this promotion, there's lobster briyani (talk about luxurious!) and Norway Saithe Fish Curry (sublime!).

The fish curry goes so well with the warm, crisp roti prata.

There are also Chinese-style preparations. Live prawns and Norway Scampi with Hua Tiao and Chinese Herbal Soup. The dang gui (Chinese Angelica) is strong in this one! But it's the perfect soothing broth after a big meal. Oh, the prawns are really live. You will witness them being hauled out of a tank and tossed, jumping for their lives, into a hot wok of boiling soup. So you'll either be smiling with joy at the freshness or hanging your head in guilt for ordering their death warrant. The scampi is pre-boiled though.

The little cup (top of photo) of Black Ink Chawanmushi with Salmon Trout Roe is also from the same section. The adjoining Wok station serves Wok-fried Scallop with Asparagus, Wok-Fried Sambal Fried Rice.

Finish off with Norwegian desserts and pastries such as Apple Gjetost pie, a Scandinavian version of the classic apple pie, Crème Brûlée, Opera Cake, and Krumkake, a Norwegian waffle cookie and Triple Three’s sweet sensations like macarons and lovely ice cream.

Celebration of Seafood from Norway (12-28 March 2013)

Dinner: $128++ per adult
DBS/POSB cardholders get 50% off for 2nd adult diner.

Eat@MANDARIN members will enjoy a special glass of cocktail/mocktail on top of their dining discounts.

For dining reservations, please call 6831 6288/71 or email dine.orchard@meritushotels.com.

For latest dining promotions at Mandarin Orchard, see http://www.meritushotels.com/en/hotelinformation/mandarin-orchard-singapore/whats-happening

TRIPLE THREE
Mandarin Orchard Singapore
333 Orchard Road
Singapore 238867
Tel: +65 6831 6288/71

Open daily
Noon – 2.30pm (Lunch)
6.30pm – 10.00pm (Dinner)
Noon - 3pm (Sunday Brunch)

Many thanks to Mandarin Orchard for the invitation.

"Sambal Days, Kampong Cuisine" - Aziza Ali Remembers The Good Old Days

2013-03-19T22:01:00.000+08:00

I had the pleasure of meeting and chatting with Aziza Ali, a pioneer Malay restaurateur in Singapore. She's come up with a book - "Sambal Days, Kampong Cuisine"- which charmingly captures the spirit of life back in the 50s and 60s, along with the many dishes available back then. Life was simpler but cooking more complex then; people thought nothing of spending hours just to make one dish. She particularly misses the "gotong royong" spirit, that of mutual cooperation and helping one another.

My interview with her on Yahoo Makanation has more:
http://sg.entertainment.yahoo.com/news/aziza-ali-remembers-kampong-days-140303561.html

I have read the book, and love it. Written with such warm nostalgia and loving detail, it will whisk you back to a different world not too long ago when people took more interest in each other's well-being and celebrated food with closer social bonds. I remember some of that. My Malay neighbours used to give us wonderful dishes during Hari Raya, and we'd reciprocate with oranges and gifts during Chinese New Year.

You look at how impersonal we are today, with neighbours who keep to themselves and barely share anything about themselves, much less food they prepare with heart...you know those good old days are long gone.

“Sambal Days, Kampong Cuisine” is available for S$15 at most bookstores in Singapore.

Chef Robert Danhi Demos 7 Special Sunkist Recipes at Morsels and ToTT

2013-03-19T02:38:00.002+08:00

Chef Robert Danhi came to town last weekend, on tour to demonstrate recipes he has specially created for Sunkist. I was lucky enough to attend both the press event at Morsels (an interesting new restaurant at 35 Mayo Street) and the public demo at ToTT.

I have to admit that prior to these events, I didn't know much about Robert, but I'm so glad Sunkist chose him. He's an all-round nice guy and wonderful teacher - firm, friendly and funny. You truly feel the passion he has for food of this region. His award-winning book, "Southeast Asian Flavors", is stunningly detailed, almost like an encyclopaedia. It's a labour of love that took over 20 years in the making.

Anyway, he's developed some recipes exclusively for Sunkist. It's ironic that citrus fruits came from Asia, but here they are eaten mostly at the end of the meal and less so as part of the main dishes.

This was also my first encounter with Cara Cara oranges (middle and right). Look at the jewel-like colours of this very special variety of the navel orange. It's much sweeter too, with hints of cranberry-vanilla. I totally love this.

Cara Cara oranges are also called "Power Oranges" because each provides 150% of all the Vitamin C you need in a day. The pinkish red hue comes from lycopene, an antioxidant. I've always loved navel oranges, but now the Cara Cara is my favourite variety. Too bad it's only available from Jan to April, and stocks get snapped up so quickly in Singapore.

Chef Danhi's recipes uses oranges and lemons in starters, mains, drinks and desserts. Here are all seven of them (in .jpg format - click to see/download full size versions).

Cara Cara Orange and Californian Wine Sparkler

This is a gorgeous mix of Cara Cara orange syrup, orange segments and sparkling wine (or champagne if you prefer). Perfect for parties, and the beautiful colours simply lend a happy, festive feel.

Lemon Coriander Salsa with Seared Scallops

These half-moon seared scallops are an absolute carnival. Topped with a lemony and spicy salsa, they are decorated with crunchy muruku, a nod to our culture.

You temper the spices, mustard seeds, ginger, garlic, chili flakes, coriander stems and lemon zest. Stir in sugar and tomatoes, and let the mixture cool.

Folk in diced lemon and coriander leaves.

Oh the scallops are seared in ghee. Chef Danhi is quite gleeful about using ghee, which he says is really as good as clarified butter. I'm going to start stocking some at home.

Grilled Lemon and Spiced Beef with Raita

Oh this one is fun, easy and interesting. Smear a turmeric spice mix onto cut lemons and grill them.

They look great with a nice piece of steak, raita and basmati rice. But the lemons aren't just for good-looking garnish.

Squeeze the lemon and watch the grilled spice paste drip along with the juice onto the steak, raita and rice. Chef Danhi uses very little salt for the steak, as the lemon enhances the natural flavours with less need for sodium.

Orange Ginger Cheesecake with Spiced Coconut Caramel

Man, this is a stroke of genius. Coconut cream in caramel! I didn't think about this when I used coconut cream in my cupcakes, but oh, I just wanted to rush home and make a batch of coconut caramel immediately. It smelled really good too.

The caramel is slightly bitter and perfectly balances the sweet and savoury flavours of the fruity cheesecake.

The next day at ToTT, Chef Danhi demonstrated yet more recipes to a huge crowd.

More gorgeous oranges and lemons. Actually, to my surprise, Sunkist doesn't grow any of these. Sunkist is a not-for-profit marketing cooperative entirely owned by and operated for the California and Arizona citrus growers who make up its membership. The individual growers have more marketing clout when they stand together. Check out the FAQs on how it works.

I do have to say the fruits that have the Sunkist label tend to be of a certain quality you can rely on.

Here's Chef Danhi showing the audience a navel orange. When you cut the bottom, you may find you don't always get the neat radiant lines - that's because of the "navel" bulge. I blogged about this before when I first found out that the "navel" is actually a Siamese twin. A mini orange within the orange.

OK, on with the additional recipes...

Sparkling California Lemonade

Spiced with ginger and flavoured with pandan, this lemonade will stand out.

Orange Roasted Duck in Lettuce Cups

Oh you can tell this is so, so good even before you take a bite! Fresh and tasty. You don't have to roast your own duck - just buy some readymade ones, chop up some oranges and cucumbers, prepare the chili paste-lemongrass-fish-sauce-lime-ginger-coriander dressing, mix them all up and serve on butterhead lettuce cups.

Orange and Yogurt Parfait

This dessert is healthy and yet delicious, as with many of Chef Danhi's creations.

So there you have all seven gorgeous recipes. I like that they are gorgeous, aromatic, tasty, and look like they are packed with vitamins and antioxidants. And they're pretty easy to do. I'm going to experiment with using more citrus fruit in dishes from now on.

I'm very glad I got to meet Chef Danhi and his Malaysian wife. It's sweet and endearing to see how they are so in love, even after 21 years of marriage. Happiness always makes food taste better.

Thanks to Sunkist and MS&L for inviting me.

The Capri by Fraser at Changi City/Singapore Hotel Residence - Urban, High Tech and Very Chic

2013-03-16T23:54:00.001+08:00

If you're looking for a staycation far away from the city but not far away from urban conveniences, take a look at The Capri by Fraser right beside Changi City Point (near Singapore Expo). I'm so glad to discover this gem right in the East, and it's a lot more stunning than the marketing collaterals suggest it to be.

The Capri by Fraser hotel residence concept is a hybrid of serviced residences and smart hotels. You get the extensive range of hotel facilities along with the comforts, convenience and flexibility of full serviced residences. Best of both worlds?

Actually, it's even more than that. Take a look.

Note: This is another bumper post with 41 photos.

I love this place. All the 313 rooms here are effectively studio apartments, very cosy and chic. Ours was a Studio Premier room (44sqm), great for families.

Everything's brand new as the hotel just opened last year. I like how the whole look is pulled together - the metallic frosted glass panels, the soothing neutrals set off by bright spots of colour, the wood floors and simple furniture.

See the little iPod/iPhone dock next to the bed? It's a Geneva Lab sound system!

The beautiful flower and leaf motifs in bright, cheery colours just makes me happy.

Our room was spacious and gorgeously lit by natural sunlight from the floor-to-ceiling windows.

The bedroom can be separated from the living area with a screen. Yes, oh how the kids love this feature.

Even the screen is so beautifully decorated!

The bathroom is super spacious with big shower stall and big ass mirror. Next to it is a walk-in wardrobe. Or walk-through wardrobe, rather. It leads to the entry hall and vice versa.

One of the best things in the bathroom? The toiletries by Malin + Goetz, the New York cult beauty label. The rum body wash is unbelievably divine. It must be the scent that EL James anointed Christian with in 50 Shades of Grey. "He smells like expensive body wash..." Like 50 billion times she mentions it. So I heard. Ahem.

Nadine also loved the laundry basket.

Some rooms like the Studio Grand have a balcony.

There's even a four-poster lounging hammock outside - what a great place to read, snooze or cuddle!

Some bathrooms come with a long tub. Mine didn't have one but we loved the rain shower anyway. Faster baths for the kids. More time to play.

You have the option of cooking your own meals as there's a kitchenette in every room. Yes, there's an induction cooker, hood, microwave and the kitchen sink.

You get all the kitchen paraphernalia too - pots, pans, kettles, and utensils.

Crockery and cutlery, glassware and a Nespresso machine too. Even chopping boards and dishcloths.

On every floor too, there are unique self-service laundrettes that include host of entertainment activities such as Xbox Kinect, foosball, and TRX training to keep guests occupied in between spin cycles.

Capri by Fraser is urban inspired, high-tech and intuitive to cater to the lifestyle needs of the digital generation. There's fast and free Wi-Fi throughout the property, iPad-activated check-ins, ePrint facilities, an interactive eConcierge, and yes, you saw the iPod docking station in the room.

There is also an area with sleek iMacs for you to use. Useful if you just need a quick check on or booking something before you go out. No, I don't think you can play Sims or DOTA on this.

This urban vibe is also reflected in the design of its free-flowing public areas that evolve into expanded social living spaces.

There are seven major art installations all around the place. These are laser cut stainless steel butterflies "Passing with Flying Colours" by artist David Kracov of Russia. He has another one featuring sea creatures in the Drinx lobby.

You can see part of it here. Oh, it's Happy Hour every Monday to Friday from 6pm to 7pm at Drinx lobby bar, where registered guests can get complimentarydrinks (walk-in guests only pay S$20 for a free flow of drinks during that period).

But the one I like best is the majestic "Old Pine Eternity Tree" by Korean artist Lee Gil Rae, at the lift lobby.

As the hotel also caters to business guests (it is near the EXPO, after all), there are meeting facilities onsite as well.

Amenities include a 24-hour gym, steam and sauna facilities, private soak suites and spa.

The pool boasts a state-of-the-art hydro treadmill (a first on Singapore hospitality scene),

Forget boring pool chairs. Lounge on one of these and gently rock yourself to a nice tan!

They've also got bikes you can borrow.

The lobby lounge leads to the Delite deli and Caprilicious, an all-day-dining restaurant.

This is the deli area. Prices are very reasonable here. Salads for S$6.90, fish and chips for S$9.90 and barista coffee and ice blended drinks for S$4-ish.

What we liked best - the Cheezie Dog (S$4.90). Fries are good too!

Over at Caprilicious, you get Asian and Western dishes alike (selection may vary). Very generous portions as you can see from the Indonesian rice with achar, rendang, bagedil and yellow pilaf rice.

The nasi lemak comes with grilled chicken, satay fish, sambal prawn, omelette and peanuts galore.

Prawn aglio olio.

Carbonara pasta.

Some of the best stuff though is the Indian food. They provide vegetarian dishes for many of their guests from India.

But F&B is not the hotel's main focus, as there are plenty of dining options available just next door at the massive Changi City Point mall. I like the mall, it somehow seems just a bit different from others. It's also got supermarkets (Cold Storage and NTUC), so it's handy if you want to cook your own meals.

We really enjoyed the room and the pool. It drizzled a bit, so we had to wait for the rain to stop. But what the kids saw from the window...would also be one of the highlights of their trip.

The 3 House playground and treehouse trail at Changi City Point. Lots of water play features that kids just can't get enough of.

Room rates range from S$250 to S$370 (best available rate) on the website, but there are promotions like 20% discounts if you book 7 days in advance, and upgrade opportunities too. And looks like weekends are cheaper, so it's perfect for a staycation.

CAPRI BY FRASER
Capri By Fraser Changi City, Singapore
3 Changi Business Park Central 1, Singapore 486037
Nearest MRT: Singapore EXPO
Tel : +65 6933 9833

RESERVATIONS Tel: +65 6338 0800
Local Toll-Free: 1800 338 0800
Email: reservations.singapore@capribyfraser.com

Many thanks to Dunbar Jones for arranging the stay, and Capri by Fraser for the warm hospitality

Singapore Shiok

2013-03-15T00:46:00.000+08:00

Cute video. What makes Singapore "shiok" for you?

We met up with the cool folks from Singapore Tourism Board last night over a killer feast (first time I saw food bloggers waving the white flag). It was an evening of revelry and pondering what fills us with thrills in Singapore. Of course we had to say the four-letter F word - FOOD. But that's something too obvious and overdone. There's lots more shown in the video, but what else does it for you? Especially little hidden joys. Tag it with #sgshiok when you tell the world.

Ajimer Sharif Mee Goreng at Tekka Market

2013-03-11T12:00:00.001+08:00

Boy am I glad I stopped by for this. One of the best mee goreng in town - studded with morsels of smoky mutton, crunchy beansprouts and cabbage, tasty bits of egg, fresh green chili, peas and potato cubes. The yellow noodles have soaked up flavour and smoky aromas, but remain firm. All marvellously mouth-watering without being greasy. That's serious wok control and frying skill.

The portion is generous too. A mere S$3.50 gets you a very large plate. But you won't be able to resist polishing it all off. I did a takeaway for the family, and took a bite before they wrapped it up. Oh man, it was so good, I sat down and ate half the pack right there! Had to stop myself from finishing the whole thing. It was still good at home, after an hour in the packet.

The mee goreng came recommended by KF Seetoh who tells me it's best when Arun is helming the stove. That's Arun in the brown shirt. You can ask if he's there, or just stealthily bring this photo along when you go.

The stall also has other dishes like nasi goreng, mee kuah, chicken chop, roti john, mutton soup and tulang bone steak.

AJIMER SHARIF
#01-251 Tekka Market Food Centre
665 Buffalo Road
Singapore 210665
Open 10am to 9pm daily

Sunkist-Chef Danhi Recipe And Contest Giveaway! Plus Top 10 Facts About Citrus Fruits

2013-03-08T14:23:00.002+08:00

Chef-educator Robert Danhi's free workshop, organised by Sunkist, happens this Sunday (10 March, 4-6pm) at ToTT. No need for registration - just come on by (first 80 guests get a goodie bag too)!

We are also giving away five sets of great prizes in a easy contest here below. Collect them at the event itself!

I'm certainly looking forward to meeting Robert himself - an amazing guy who is truly in love with Southeast Asian cuisine. See my previous post.

He will be showcasing some exclusive creations:
-- Lemon-Coriander Salsa with Seared Scallops
-- Sparkling California Lemonade
-- Sunkist Orange & Yogurt Parfait with Toasted Coconut

Here's one of the recipes. Sounds yummy already!

Sunkist Orange, Roasted Duck and Coriander Lettuce Cups

INGREDIENTS:

Thai Chili paste in Soya Bean Oil “Nahm Prik Pow” 1 Tbsp.
Lime juice 2 Tbsp.
Fish sauce 1 tsp.
Minced lemongrass 1 Tbsp.
Minced ginger 1 Tbsp.
Small diced Sunkist® Oranges (2 oranges)
Sliced shallots ¼ cup
Thinly sliced cucumbers ¾ cup
Sliced roasted duck – skin on breast, skin removed from leg and thigh - ½ duck (about 1 cup boneless meat)
Roughly chopped fresh coriander ½ cup
20 Small lettuce leaves, such as Butter or Romaine (2 heads)
Chopped roasted peanuts ½ cup

DIRECTIONS:

1. Whisk together chili paste, lime juice, fish sauce, lemongrass and ginger until smooth.
2. Add Sunkist® oranges, shallots, cucumbers, duck and coriander and fold gently until well mixed.
3. Fill lettuce cups with 2 tablespoons of orange mixture. Garnish with chopped peanuts.

This recipe was created exclusively for Sunkist by Chef Robert Danhi

It's always a great idea to add some fruits to our dishes - you get fruity fragrance, natural layers of sweet and tart, plus vitamins, antioxidants and fibre!

Top 10 Facts about Citrus Fruits

Grapefruit can help suppress appetite.
Flavonoids in fruits like grapefruit may protect the heart by reducing inflammation in the arteries.
Cara Caras (photo above) are called "The Power Orange" because they provide 150% of the vitamin C an average person needs each day. They also contain lots of vitamin A, folate, fiber, and lycopene.
Cara Caras have pink flesh inside, and a rich, floral aroma with cranberry/cherry undertones and a vanilla flavour finish.
As a special hybrid of navel oranges, Cara Caras are seedless and easy to peel.
One navel orange gives all the vitamin C an average person needs a day.
At only 80 calories, oranges are nutritious and filling, thanks to their fibre and water content.
Just one ounce (two tablespoons) of fresh lemon juice fulfils 20% of your daily vitamin C requirement.
Adding fresh lemon juice to your tea helps increase absorption of antioxidants.
All these fruits are fat-free, sodium-free and cholesterol free.

Contest - Giveaway!

Yes, we're giving away here five sets of goodies from Sunkist, Chef Danhi and ToTT.

Chef Danhi cookbooks
Jamie Oliver peeler
Cocktail mixing set from ToTT
Branded aprons
Vouchers
Oranges and lemons

How to enter:

1. Tell me in a comment below your favourite dish/drink/cocktail that uses oranges, grapefruit or other citrus fruits.

2. Email me (camemberu at gmail dotcom) your contact details (with the subject "Sunkist"), so I can arrange to pass you the prize at the Sunkist-Chef Danhi event at ToTT, if you are a winner.

3. (optional) Share this post on Facebook for an extra chance at winning. I will be able to track shares on the Facebook fanpage. You can also like it, if you like.

Winners will be chosen via random draw, so everyone has a fair chance. Closing date is noon, Sunday, 10 March 2013. I will contact winners via phone/email immediately after that, to meet you at the 4-6pm event.

So easy, right? Jump in, there's nothing to lose. I hope to see you at Chef Danhi's event!

SuperBrunch at the Ritz-Carlton: Next Indulgence Happens 17 March

2013-03-08T10:00:00.000+08:00

True indulgence comes twice a year.

The Ritz-Carlton, Millenia Singapore is holding its legendary bi-annual SuperBrunch on 17 March 2013. The hotel’s got a new Executive Chef Massimo Pasquarelli who has worked at several Michelin-starred restaurants around the world, including the Alain Ducasse Group.

This mind-blowingly luxurious buffet is so massive, it stretches from Dale Chihuly’s “Sunrise” glass-blown sculpture at Chihuly Lounge across the lobby to “Sunset” in Greenhouse Restaurant. That's 78m of food. But it isn't just a quantity and variety deluge, but thoughtful and beautifully presented culinary treats. There are à la minute stations, unlimited Champagne and live entertainment. Dionysus himself might show up!

Let me show you what the last SuperBrunch was like.

Bewarned, this is a super-long post with 38 photos in total, plus highlights you can expect from the 17 March SuperBrunch. Haha, someone said on Facebook, "This is some serious food porn!"

Where do I start? Yes, you saw the seafood display above. I guess that's the highlight for many people.

Seafood on ice - Oysters, lobsters, tiger prawns, scallops, crab...

And perhaps some Moët and Chandon Grand Vintage Rosé 2002 for you?

Freshly sliced sashimi. As much as you like.

Sushi of all kinds, very decently done for a buffet.

At the entrance, leggy Iberico beauties greet you.

Serrano Ham and King Prawn Tostadas - so addictive!

Galician Octopus

Escalibada with Foie Gras and Smoked Eel

In addition to what's laid out, the staff also go around with unusual little treats - this one has a little dropper. Squeeze out the yellow-green sauce as you bite into the snack. Fun!

Breads!

Rolls!

A Whole Wagyu Beef Leg with Jus Perigourdine, slow-roasted for 32 hours. Eye-popping!

Other carvery items included Grand Crue Aged Beef Rib Eye with Burgundy Wine Jus (above), roasted Iberico pork rack as well as whole roasted quail with giblet farce, chasselas grape jus. Oh and Chinese-style roast pork too!

Crispy roast duck

Hot mains are presented very elegantly. Scallop, Monk Fish Crepinette, Candied Tomato, Sauce Nantua and Arlequin Vegetables. Sauce Nantua...oh love!

Veal Paupiette, Sweetbread and Taleggio, Sauteed Forest Mushrooms.

The appetisers are so pretty.

Top: Mee suah with baby abalone; Kurobuta pork rib
Bottom: Rice burger with slipper lobster; cod fish (I think)

Yes, plenty of salads but everyone only has eyes for the cold seafood nearby.

Smoked salmon of all stripes

An incredibly popular station - the caviar bar. About six or seven types of roe to try.

One of the showstoppers that the SuperBrunch is famous for - the array of 90 farmhouse cheeses!

This is the section I kept coming back to. It's amazing just learning the different names and types, some of which we so rarely get to see.

Even the accompaniments for the cheeses are amazingly extensive - dried fruit, nuts, jellies, crackers, etc.

My platter of cheese. I was very happy with many that I sampled. Why can't we have this all the time? Sigh..

My platter of the wagyu beef, so very rich.

Cold cured seafood

Pork rolls, pate and terrines...poor piglet!

Imagine the effort going into one little item like this scallop salad, including assembling it for good presentation.

For some, the unlimited champagnes alone is enough cause for celebration.

Dessert is spread out on both sides.

Many of which are like little pieces of art.

Lots of cute macaron dolls.

Like this.

Even the strawberries for the chocolate fountain are dressed up like flowers!

It's almost impossible to try all the desserts, much less everything at this SuperBrunch. But it sure is nice to be pampered with so much choice!

Highlights at the coming 17 March SuperBrunch:

Miniature Plates by Chef Massimo Pasquarelli: King crab jelly tartar with purple carrot mousse & carrot confit, organic Scottish salmon with razor clams, clam jelly, fish croquette & daikon cream, organic tomatoes and micro greens with Sicilian gambero rosso & olive basil mustard vinaigrette, guinea fowl & truffle with garlic cream & taro truffle mushroom jus and spiced jelly with Nashi pear cream with Yuzu meringue & kaki Japanese mikan soup.

Canapés: Smoked salmon mille feuille, seared beef fillet, tuna mousse on Japanese cucumber, foie gras quiche with balsamic jelly, beer-battered cod fillet and lobster thermidor vol au vent.

Crustacean: Eight varieties of French, Australian & Canadian oysters, poached Atlantic lobsters, chilled tiger prawns, scallops, crab, sashimi and sushi

Salmon & Caviar: Caviar selection, Oak-smoked salmon, Hickory-smoked salmon Applewood smoked salmon, Gravalax, hot-smoked salmon, Thai-cured salmon, salmon pastrami, Teriyaki-cured salmon, smoked ocean trout, seafood terrine, salmon rillette and salmon ballotine.

Charcuterie: Foie gras terrine, pot au feu terrine, duck galantine, cured duck breast, chicken foie gras parfait with port jelly, pork trotter vinaigrette, prune Armagnac pate, apple Calvados pate, cured beef, salami, chorizo, mortadella, coppa ham and Jamon.

Carving: 24-hour roasted Australian wagyu beef saddle served with a reduction of jus, cognac and five peppers, roasted spring lamb on a oak wood spit marinated with lemon, mint, basil, olive oil and oregano, whole pig porchetta from Abruzzo (Italy) seaoned with peppers, rosemary, garlic and wild fennel cooked over a wood fire, baked rare white Alaskan salmon with mushroom fricassee in a salt crust and roasted French bresse chicken served with albufera sauce.

Tapas: Iberico ham with cepes & hazelnut puree, foie gras parfait with cherry port wine jelly, Parma ham bruschetta with truffle pecorino, cod fish esqueixada, escalivida with foie gras & smoked eel, chorizo, morcilla & fennel sausage and Serrano ham & king prawn tostadas.

à la minute stations: Pan-fried foie gras with marinated plums, organic eggs as-you-like-it and pasta.
Pasta & Risottos: Lobster risotto, truffle risotto and asparagus risotto.

Mains: Scallop & monkfish crepinette, veal paupiette, kurobuta pork roll, quail & foie gras ravioli, lobster dumplings, steamed garoupa, glazed five-spice pork belly and braised abalone.

Cheese: 100 varieties of cheese from Italy, France, UK, Switzerland, Germany & Spain served with home-made fruit paste, William pear paste, quince paste, fig paste, green apple chutney, raisin chutney and wine jelly.

Desserts: Chocolate fountain, ice cream & sorbet bar, fruit gazpacho, pineapple tarts with coconut lime cream, chocolate peanut caramel brownie, cheesecake, vanilla crème brûlée, éclairs, chocolate fudge cake, apple brioche, Caribbean panna cotta, lemon basil mousse with strawberries, coffee cream with mascarpone mousse, pineapple & calamansi cream, doughnut skewers, macaroons, pralines, chocolate hazelnut tart, fresh-baked Manjari chocolate moelleux, popcorn and candy floss.

Unlimited Moët and Chandon Grand Vintage Rosé 2002 and Grand Vintage 2004. Enhancing the selection at the bar is a variety of wines, cocktails, mocktails and juices.

Prices:
S$368 per adult (with unlimited Dom Perignon Vintage 2003, selected wine and cocktails)
S$218 per adult (with unlimited Moet and Chandon Vintage 2004 Brut and 2002 Rosé, selected wine and cocktails)

Available at Greenhouse and Chihuly Lounge from 12 to 3 p.m., all prices are subject to 10 percent service charge and prevailing government taxes. For reservations, please contact Restaurant Reservations at +65 6434-5288 or email rc.sinrz.restaurantreservations@ritzcarlton.com

Many thanks to Cheryl, Wen Xian and the Ritz-Carlton team for the amazing experience!

Django Unchained: Movie Review. Or Heck, Just Go Watch It!

2013-03-07T02:16:00.003+08:00

"Django Unchained" is bloody awesome. Oh yes, it's bloody, all right. You won't expect anything less from Quentin Tarantino. But he's cobbled a pretty good spaghetti Western with the underdog-black-slave-gets-fantasy-revenge theme.

I don't want to give any spoilers or reveal too much of the plot - it's really best to just go in, sit back and enjoy the movie without knowing what's coming next. As it is, I already think the trailers reveal too much.

Thankfully, the movie has its humorous moments amidst the violence. It's got basically what works in a plot, villains you love to hate, heroes you want to root for, enough laughs and surprises. But it does sag and drag at certain parts, most notably the centre portion. So much so that you are practically relieved to see the signature bloodbath finally break out.

The film itself garnered 91 nominations and won 25.

These include five Academy Award noms, and two wins.

Quentin Tarantino who wrote and directed the movie, took home the Oscar for Best Original Screenplay. Did you know he writes his screenplays by longhand and not by computer? Dude loves pain, all right. But hey, I respect that old school bent.

He also has a cameo in the movie. Suitably short-lived role.

My favourite character by far is Dr King Schultz (right) who recruits Django as his deputy bounty hunter. I love the way he manages to shoot first and pacify later. He's the most beguiling of the lot - a mix of compassionate vulnerability and cold-hearted decisiveness.

Not surprisingly, actor Christoph Waltz who embodies Dr Schultz with warmth and wit, won the Best Supporting Actor accolade at the Oscars.

Jamie Foxx plays a gritty Django to good effect. Earlier on, Will Smith had been one of the casting considerations for the role, but much as I love Will, I think he might be a little too goofy to play Django.

Interestingly, Foxx (real name Eric Bishop) grew up in Texas amidst some racism, and has no issues with the movie's controversial slavery theme and liberal use of the N-word. History is what it is.

Leonardo diCaprio totally commands the role of Calvin J. Candie, the slick, rich and cruel plantation owner training slaves to fight to the death. He's better as a bad guy than a hero, anytime.

And what's a Tarantino movie without a dash of Samuel L Jackson?

This time he plays a treacherous, cynical badass, the Uncle Tom male servant in Candie's employ. I kept wanting to see him morph into the surprise saviour, coming round to the aid of his own kind. In one scene, I think he does, unintentionally. But on the whole, he's still someone we're supposed to hate (gosh, how is that possible?)

Django Unchained opens 21 March 2013 in Singapore. Go watch it. Even if you're squeamish about guns and gore.

Thanks to Wei Li and Alvin for arranging the movie preview. All photos from the movie's Facebook page.

A Chat with Chef-Educator Robert Danhi, Author of Southeast Asian Flavours

2013-03-05T18:10:00.000+08:00

Chef Robert Danhi is going to be in town for a free cooking workshop/demo (March 10, 4-6pm) at Tools of the Trade (ToTT), organised by Sunkist. Chefs are often a passionate lot, but rarely have I seen an American one brimming with such intense love for Southeast Asian cuisine.

Robert, whose career spans 25 years as a chef-educator-author has written
a book, Southeast Asian Flavours, featuring recipes that he researched, and food that he personally cooked, styled, and photographed.

The book won "Best Asian Cuisine Book, USA"and "2nd Best Asian Cuisine Book, World at the 2009 Gourmand Awards made finalist in the James Beard Foundation Book Awards 2009. The website has sample recipes.

I really liked his video on Saigon - his fresh, honest and zippy take on the various dishes and ingredients of Vietnam. I also had the chance to ask him about his fascination with Southeast Asian food. Check it out below.

1. You're doing a PhD on the Gastronomy of Southeast Asia. Why has the cuisine of this region captivated you so?

Upon arriving on my first trip more than two decades ago, I was captivated by the abundance of variety in Malaysia - and that food was the primary topic of conversation at every socio-ecomonic level - not just affluent foodies. Food was an accurate representation of their cultural history, geography, and ethnic diversity. I began to explore. Thailand was next and wow, the attention to the aesthetic aspect of presentation - even at the simplest market in the villages food was artfully presented with such respect and honor.

2. When and where did you first experience Southeast Asian food, and what was it like?

Although I sampled a few things when I was a teenager I really did not experience Southeast Asian food until I was 19 when my then-girlfriend, now wife, brought me to her home Malaysia. The food was so alive and exciting. In one bowl of noodles you experience so many textures, tastes, sensations - truly full sensory experience.

For instance with a Laksa lemak - the first glance and you see bright strips of choy sum, deep red sambal, yellow tinted coconut gravy…and that’s just the beginning of this sensual experience. You slowly lean into the bowl and the scent of lemongrass is intoxicating, the dried shrimp aroma from the rempah wafts up and forces you to reach down for a bite. Then there is the noodles, spicy sambal, crunchy bean sprouts….aiyooo, I was in love!

3. You must love Asian street food. But increasingly we see the threat of it disappearing or declining. What can be done to keep the wonderful legacy going, given that young people these days prefer more comfortable jobs to hawking food on the streets? Training? Government incentives/subsidies? Awards?

Street food is about the street - and once you bring in into an indoor Hawker Center…by definition it is no longer street food - it can be equally satisfying but you lose some elements - the hum of the passing motorbike, the smell of the nearby sidewalk that is stained with years of use, the heat of the sun…

Keeping street food alive? First off - working in restaurants and hotels is really no easier. The more street food hawkers get respected, and yes awards are a great way to increase them being respected, the more young folks will want to be part of that culture. It also would be good to quantify and promote how they can earn more than cooks and chefs. Culinary schools should incorporate the foods in their curriculum and include the operation and financial matters which most have no idea how it works. It is a profession and should be treated as such.

4. How do you feel about adapting or modifying a country's cuisine to suit the tastebuds of foreigners?

I think it’s a HUGE mistake to modify for foreigners that are visiting…that’s why they are here. One of the most common misconceptions about Americans is that we don't like spice - it could not be more opposite - in the US we love spicy chicken wings, salsa for chips, and the Thai sauce Sriracha is in almost everyone’s kitchen and has become a chef’s best friend. When we come here we want the real deal.

Now if you are asking should it be modified when exported - sure SOMETIMES, it depends on concept, location, consumer….. It can be done respectfully and with integrity - that’s actually a majority of what I do with my clients - first help them understand and experience the original, then decide on non-negotiable traits that can't be lost then adapt for their brands.

5. What's the most difficult thing to teach?

Cooking over a high heat with a wok…it’s so fast that it takes a long time to get it.

6. Who were your most significant teachers, and what inspirations will you always remember from them?

Khun Kobkaew and Khun Ninh of Khao San Cooking school in Thailand. They are historians, cooks, chefs and willing to share everything they know - that’s a real teacher! My wife, Esther, she has taught me so much about cooking and even more about the spirit of cooking - cook with your heart and care about what you are doing - otherwise, it’s not time for you to get in the kitchen.

7. What are your top three favourite dishes?

Too many favorites to narrow to my top three but a few that stand out are:

Malaysian Hokkien Mee - Kuala Lumpur Style, the thick wheat noodles slathers in the pork laden dark soy gravy. I love it with pickled green chilies in addition to the traditional sambal belacan.

Singapore Kaya Toast - and in Singapore Yakun kaya at Far East Plaza since they still cook over charcoal, then split the bread in half exposing the tender center, slather with kaya, a few slabs of salted butter. Then dipping these into the soy sauce doused soft eggs with white pepper and a healthy dash of white pepper - WOW, especially with the deep rich coffee.

Vietnamese Bun Bo Hue - the Imperial Soup that harnesses the flavor of not only pork and beef but also a dollop of shrimp paste. This lemongrass spiked broth is tinted with annatto, garnish with shrimp balls and served with small plates of shaved banana blossoms, cabbage and mint that is added as you devour each bowl.

8. Most surprising eating experience? And most terrifying?

Probably when I arrived to a roadside restaurant and found a whole roasted cow spinning of charcoal - that was surprising for sure… and terrifying. A pleasantly surprising experience was red ant larvae curry in central Thailand - actually quite tasty… what I really liked were the deep-fried and grilled rice paddy mice in Vietnams Mekong Delta… I want those again, especially delicious on a hot evening with some chilled beer.

9. How well do Americans know Southeast Asian food, and how do they take to the authentic flavours in your experience?

Southeast Asian food is very well established in the USA - especially Thai Food. Singapore and Malaysia are really on the rise thanks companies like the successful Chipotle chain that just opened Shophouse-Southeast Asian Kitchen - featuring the Foods of Thailand, Malaysia and Vietnam. Chain (multi-unit) restaurants really popularize things as do TV shows and they are all featuring Southeast Asia.

10. Does your wife cook? She's a Nyonya from Malacca, which means she's likely serious and fastidious about food. Has she taught you about food or cooking?

Yes, she is truly one of the best cooks I know - frankly a better cook than I am - I call her my Kitchen Angel as she effortlessly floats around the kitchen creating amazing flavors in such a short time. Also - she is my business partner at Chef Danhi and Co where we are consultants to the food world and has been a major part of writing both of my books - Southeast Asian Flavors and Easy Thai Cooking.

Catch Chef Robert Danhi when he gives a demo at ToTT.

Sunkist Presents Chef Robert Danhi in Singapore

Date: 10 March 2013
Time: 4-6pm
FREE Admission
Venue: ToTT Cooking Studio, 896 Dunearn Road 01-01A, Singapore 589472
Tel: +65 6219-7077

First 80 guests receive a goodie bag!

All photos courtesy of Chef Robert Danhi

Chef Andre Chiang's Demo at Asia's Best 50 Workshop

2013-02-28T09:43:00.000+08:00

The folks at Restaurant Andre sent me this video, and I love it.

The forest is the original supermarket indeed!