Immanuel French Kitchen @ Bukit Merah

July 25, 2014, 11:25 am

≫ Next: Teadot @ Westgate

≪ Previous: Irodori Japanese Restaurant @ POMO (Selegie)

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When the foodies gang went down to Bukit Merah Salut Coffeeshop last month to check out Two Wings, my foodie radar picked up a lone figure at the other corner of the premises painstakingly preping for his stall hours before the opening. I could sense the passion in the men behind the chef apron. I made a mental note to return and try the food at Immanuel French Kitchen. After getting home that day, I got a message from Catherine who found the man behind the chef apron familiar, is non other than Immanuel Tee formerly head chef of Keystone at the young age of 26 who has worked in the kitchen of Jaan, Restaurant Andre, Guy Savoy Singapore and two Michelin starred in Pastorale in Belgium.

Duck Rillette 4/5

I was quite surprised that I can get Duck Rillette ($8.60) at a coffeeshop stall servicing casual French cuisine, served with gherkin and bread. I applaud the serving of gherkin to go with the duck rillette fatness. This shows the thoughtfulness of the chef in his food and for his customers. I look forward to trying the chicken liver pate in my next visit.

Foie Gras 3.8/5

For me the Foie Gras ($12.60) coated with black miso, served with dashi and daikon noodle has it hits and misses. I can't expect more for the quality of the ingredient as we are not dining at a restaurant. I like the pairing of the sweet black miso with the creamy foie gras, accentuating the enjoyment to a new level. I only hope that the foie gras could be more seared on the sides too.

Frog 3.8/5

The Frog ($12.60) sauteed with shallot, garlic and parsley received mixed opinions among the gang. While we all agreed on the butter aroma, some felt that the seasoning can be heavier. I thought otherwise then. If the seasoning is too strong, it will mask the natural mild sweetness of the frog.

French Duck Leg Confit 3.5/5

A classic French dish is the French Duck Leg Confit ($15.90) that is served with mash potato, braised cabbage and au jus. I thought the braised cabbage was something very out of the norm and not French. Nevertheless, I did enjoy it. The fact that the braised cabbage comes with some acidity helped to cut through the gaminess and fatness of duck confit. The duck leg confit itself has a nice crispy skin while the meat could be more tender.

Pork Belly 4/5

From the Foie Gras and now to the Pork Belly ($16.90) braised in Kakuni style shows that Immanuel likes to incorporate Japanese influence into his French cuisine. The braised pork belly is served with duxelle mushroom, onsen egg and potato foam. I like the interpretation of the pork belly but the portion seemed a bit small.

Actually I am quite excited to chance upon Immanuel French Kitchen. I didn't expect that the humble little stall is actually run by a top chef who has bags of experience working into various top restaurant. I am sure with his culinary training and experience, it is not hard for him to helm any restaurant but he has chosen to sweat it out in a tidy premises labouring his passion for his food. I look forward to Chef Immanuel bring his vision and cuisine to the next level.


Immanuel French Kitchen 
Blk 119 Bukit Merah Lane 1
#01-40
Singapore 151119
Facebook: https://www.facebook.com/twowingsSG
Website: http://www.twowings.com.sg
Nearest MRT: Queenstown (EW Line), Redhill (EW Line)

Opening Hours:
Tue-Sun: 12pm - 11pm
(Closed on Mon)

Direction:
1) Alight at Queenstown MRT station. Take Exit A. Walk to bus stop at Queenstown MRT station (Stop ID 11149). Take bus number 195. Alight 3 stops later. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Redhill MRT station. Take Exit A. Walk to bus stop opposite Redhill MRT station (Stop ID 10201). Take bus number 33 or 120. Alight 5 stops later. Walk to destination. Journey time 10 minutes. [Map]

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Teadot @ Westgate

July 26, 2014, 7:55 pm

≫ Next: Grand Mandarin (御华庭) @ New Bridge Road

≪ Previous: Immanuel French Kitchen @ Bukit Merah

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Despite strong café culture brewing strongly here in Singapore, options for tea drinkers remains plain. While coffee selection often fills up more than three quarter of the menu, tea bags is not exactly an exciting choice, really. For a quaint café experience, English Tea boutique is of course the place to be but provided one can ever afford to visit regularly. Some may suggest Tea House for a Zen afternoon. But with Lipton tea as our imprint cup (for most of us I assume), that can be a little too daunting ....

Tea should be simple, enjoyable and accessible to all. We met Kaysa, one of Teadot's founders. Driven by interest and passion, they established Teadot in 2009. Since then, this tea café has been growing steadily their pool of royal customers, who have been following them from Bugis, Tampines, NEX and finally to Westgate. Despite having to relocate a few times, business has now stabilized and they are now ready to serve up more sumptuous food to their guests, wholesome all-day brunch items and gourmet sandwiches.

White Orchid Oolong 3.8/5

Being housed in a solitude structure on the ground floor can't be more apt for this café. High ceiling, warm lighting and glass panels showcasing the outside world, it seemed to shelter me from the citybuzz on this lazy Sunday morning. I sipped away my White Orchid Oolong ($6.65) as i waited eagerly for my All-Day Breakfast. It certainly felt good to have something warm and light bodied early in the day. The tea was smooth and fragrant. If only my untrained senses could pick up the mellow notes of the orchids, like how I could sense Osmanthus instantly.

Royal Earl Grey Latte 4/5

My other half ordered the Royal Earl Grey Latte ($6.80). The caramel-vanilla smell seemed to soften my senses as I took in this milky concoction. Compared to honey, this sweet-smelling caramel elevated the notes of the bergamot even further. I would have much preferred the tea to be stronger, but the strength may take the comfort away.

All Day Breakfast 4/5

Then came my All-Day Breakfast ($17.95). My fork went straight into the scramble eggs heap instantly. It was moist and creamy. Together with the well toasted brioche, it was a heaven in itself. Portobello was firm, yet juicy and the same for the German bratwurst. I appreciate the good portion of the crunchy side salad. As for the bacons, I would much prefer the crispy streaky type for a more flavourful punch.

Smoked Duck with Cranberry Sandwich 4/5

Kaysa also introduced to us one of their popular creations - Smoked Duck with Cranberry Sandwich ($13.95). And I can see why. The meat was surprisingly tender, and unlike some which I had tried before, it was not overly salted. The brie cheese was not too sharp and together with the sweetness of the cranberry sauce, they paired perfectly with this savoury smoked duck. It was surely satisfying as I munched my way into the thick melted cheese with the tender smokey meat. It would have been a lot more gratifying if the filling was more generous. But thumbs up for the effort.

Caesar Salad 4.2/5

The Caesar Salad ($10.95) may be quite a hit for veg lover. Our eyes lit up when it was served to us. Large greens filled the bowl, topped with roast chicken, croutons and parmesan cheese. I appreciate the way they sliced the roast chicken till thin, which made the breast meat seemingly tender. Their house dressing was tinged with slight tanginess and less creamy than the usual Caesar dressing. What could have otherwise perfect this dish, I thought would be the quintessential hard boiled egg that was missing in this salad.

Carrot Cake 3.5/5

Teadot offers a range of in house cakes specially created to go with their teas. Between the Carrot Cake ($6.50) and Wild Jackfruit Cake ($6.50), the latter won hands down. The mousse in the middle was at my desired consistency and every bite was treated with the tangy sweetness of the juicy jackfruit pulp. The thin layer of mascarpone cheese on top lent its texture to the mousse, giving it an extra smoothness. Durian as an ingredient is extremely common in our city but jackfruit? It is indeed one of its kind.

Wild Jackfruit Cake 4.2/5

Among Chinese teas, I like Pu'er the most. I have never thought that I can find it here in a western cafe, let alone 菊普. For novelty, I decided to pair my cakes with their Imperial Puer ($6.45). If you are a dim sum person, you would probably have tried this before. It is like the best of both world. The calming fragrance of the mellow white chrysanthemum and the sweet aftertaste of the full-bodied Pu'er.

Yuzu Oolong 4.5/5

To cool yourself in this hot weather, their ice teas will be a great choice. Iced fruit teas are common, not iced oolong perhaps. Instead of using sugar, more natural elements are used to boost the mildness of the ice tea. Yuzu Oolong made use of Yuzu fruit bits to accentuate its sweetness and it was so refreshing that I wish I could have it in a pitcher instead!

Mocha Lava 3/5

Although tea is their specialty, they surprised me with their fine latte art. The baristas are given the liberty to infuse their own inspiration in every cup, and customisation can be done upon guests' requests. Given the size of their serving cups, I would say that their coffee are more meant for light coffee drinkers. The Mocha Lava ($6.85) which I tried was quite comforting but more chocolate and stronger coffee may create more oomph.

Unlike some cafés which I liken them to a cup of bad coffee - emerges strong but tastes disappointingly weak, Teadot on the other hand, epitomises fine tea - Mellow, but exudes strength. It takes time for one to appreciate its quiet characters. instead of using French press, perhaps serving their hot teas in teapots might further strengthen their identity as a modern casual tea cafe. Some may find the prices slightly steep, but with the current promotion*, this place is still quite pocket friendly. Indulging in brunch is always rewarding, somehow. If you are tired of drinking teabags in a coffee cafe, you may just want to give it a try.

Current Promotion at teadot outlet: *Great Value Deal: Customers can get ANY regular gourmet drinks at $2.50 with any meal item.

Written and Photography By Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


Teadot
Westgate
3 Gateway Drive
#01-08
Singapore 608532
Facebook: https://www.facebook.com/teadotcafe
Website: http://www.teadot.com/
Nearest MRT: Jurong East (EW Line, NS Line)

Opening Hours:
Daily: 9am - 10pm

Direction:
1) Alight at Jurong East MRT Station. Take Exit A. Walk to Westgate Mall. Journey time about 3 minutes. [Map]

Grand Mandarin (御华庭) @ New Bridge Road

July 27, 2014, 10:42 am

≫ Next: Resorts World Sentosa (RWS) Singapore Mooncake 2014

≪ Previous: Teadot @ Westgate

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Taken over the corner unit of the row of shophouses along New Bridge Road near the Outram Park MRT station exit H is Grand Mandarin (御华庭) Chinese restaurant. Before my visit, I already read about its splendid roasts and I was looking forward to try them. Grand Mandarin is also one of the few restaurants that sells what many know as the most expensive fish, Empurau (忘不了) on their menu.

Honey Barbecued Pork Loin 4.5/5

I got to try one of the roasts on the menu which is the Honey Barbecued Pork Loin ($15 per order). I like the fact that the Char Siew is thickly sliced with the right amount of fats. The char siew was really well roasted with a nice char. It even has a layer of caramelized sugar to enhance the enjoyment. I like the idea but if the caramelized sugar can be a bit more burnt will be perfect. The bitterness will provide the balance to the honey sweet pork loin. I concurred that the char siew I had was indeed good. I look forward in trying the Black Truffle Roasted Duck in my next visit.

Grand Mandarin Combinations Platter 4/5

Next is the Combinations Platter ($58++) that is plated with Deep Fried Soft Shell Crab, Foie Gras, Wasabi Prawn and Abalone. All the four items were delicately executed with the deep fried soft shell crab being more memorable for me. Not only is it paired with pork floss but I could taste curry powder being added to lift the whole dimension of the dish.

Double Boiled Chicken Soup with Nassarius and Gastrodia Tuber 4.2/5

A rich and nutrition packed Doubled Boiled Chicken Soup with Nassarius and Gastrodia Tuber ($20++) was served next. The interesting paring of nassarius and gastrodia tuber with double chicken soup was a new to me. They are actually a type of edible snail and plant respectively. The ingredients gave the dish the extra crunch while the essences were fully extracted into the soup after hours of boiling.

Grilled Lamb Rib with Egg in Mongolian Style 4/5

The Grilled Lamb Rib with Egg in Mongolian Style (48++) was very well executed. The egg was crafted to look like a little flower bud resting on the piece of extremely tender lamb rib. Flavourfully grilled there was no hint of the lamb gaminess that many try to avoid.

Yuan Yang Tofu with Stir Fried Kailan and Scallop 4.2/5

The Yuan Yang Tofu with Stir Fried Kailan and Scallop ($38++)  is a double happiness dish with a whole piece of tofu sitting beneath the net of scallop and kailan. The Australian scallops were sweet and plump but a little more seared would be preferred. The pumpkin and and spinach sauce at the bottom of the plate paired excellently with the silky piece of tofu.

Chilled Beancurd Pudding with Mango Puree served with Coconut Ice Cream 4/5

The Chilled Beancurd Pudding with Mango Puree served with Coconut Ice Cream ($10++) is a sweet ending to the sumptuous meal. There are a trio of delights in the mango puree, coconut ice cream and a silky smooth beancurd pudding at the bottom. The grapefruit plups give the dessert the popping surprises with each spoonful.

I would say it is not cheap to dine at Grand Mandarin. Grand Mandarin will be good for business lunch and dinner, special occasion celebration or even event and function.


Grand Mandarin (御华庭)
325 New Bridge Road
#01/02-00
Singapore 088760
Tel: +65 62223355
Facebook: https://www.facebook.com/grandmandarinrestaurant
Website: http://www.grandmandarin.com.sg/
Nearest MRT: Outram Park (EW Line, NE Line)

Opening Hours:
Daily: 1130pm - 230pm, 630pm - 10pm

Direction:
1) Alight at Outram Park MRT station. Take Exit H. Walk straight to destination. Journey time about 3 minutes. [Map]

Resorts World Sentosa (RWS) Singapore Mooncake 2014

July 28, 2014, 9:38 am

≫ Next: Outback Steakhouse @ Orchard Gateway

≪ Previous: Grand Mandarin (御华庭) @ New Bridge Road

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To celebrate this year's Mid-Autumn Festival, a traditional Chinese tribute to the full moon and season of harvest, Feng Shui Inn at Resorts World Sentosa is presenting a selection of mini mooncakes in unique flavour combinations that is not of the norm. For the first time, the authentic Cantonese restaurant is offering three variations of the traditional pastries by using mooncakes' skin of different textures, as well as pairing unusual ingredients together to create an assortment of meticulously handcrafted treats.

Back by popular demand, Feng Shui Inn is bringing back last year's melt in the mouth flaky crust mooncakes but with the additional of black and white sesame seeds to the base of the mooncakes with a bolder flavours.
The handback flaky crust mooncakes come in two exciting pairing flavours - the Flaky American Ginseng & Coconut Mooncake as well as the Flaky Lotus Roots & Buter Mooncake.

On top of the two new flaky crust mooncakes, Feng Shui Inn also offers the Mini Baked Custard Mooncakes. Made with a traditional baked skin crust, its custard paste ha a subtle hint o f sesame, perfect for sesame lovers.

Apart from the Feng Shui Inn's Premium Box mini mooncakes, other line up of traditional baked skin mooncakes including Lotus Paste mooncake with single yolk or double yolk, Assorted Nuts 'Ng Yan' and flavourful Pandan with Red Bean Paste are also available for purchase from 8 August.

All mooncakes are available at Feng Shui Inn, Crockfords Tower, level G2 and Asian Deli, Festive Hotel Lobby from 15 August to 8 September 2014. Feng Shui Inn's Premium Box mooncakes priced at $62 comes in 6 pieces and contains 2 flavours of each kind while the RWS Baked Treasures Mooncakes priced at $56 per box contains 4 different traditional baked skin mooncakes.

Outback Steakhouse @ Orchard Gateway

July 29, 2014, 9:07 am

≫ Next: Delicious Boneless Chicken Rice @ Katong Shopping Centre

≪ Previous: Resorts World Sentosa (RWS) Singapore Mooncake 2014

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I wonder what took the world largest steakhouse chain so long to open a second outlet in Singapore. Outback Steakhoue, the American chain with an Australian inspired concept established its flagship store in 2000 at Millenia Walk. With the opening of Orchard Gateway, Outback Steakhouse has finally opened its second outlet on the fourth floor of the new mall on 30 June 2014. Fruit Cocktail

Delicious Boneless Chicken Rice @ Katong Shopping Centre

July 30, 2014, 9:04 am

≫ Next: Tien Kee & Co Cafe @ Dakota Crescent

≪ Previous: Outback Steakhouse @ Orchard Gateway

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So I have heard that there is a very popular Chicken Rice stall at Katong Shopping Centre food court. In fact, I have heard of Delicious Boneless Chicken Rice for years but I have not been able to make my way down to the far east to check out the chicken rice. By chance I needed to run some errand in the area so I made my way to the basement food court hoping to get a quick meal a couple of weeks back. However to my horror, there was a snaking queue and I ended up waiting for a good 45 minutes.

Hainanese Chicken 4.5/5

While the name of the stall is known as Delicious Boneless Chicken Rice, the chicken is not served boneless unless you request. The Hainanese Chicken is chopped into big chunky pieces and topped with fried garlic. The chicken is definitely dipped in cold ice water to get the jelly like skin because the chicken tasted chilled. Overall the chicken was really very tender. No wonder the stall is so popular with patrons willing to wait for a good 30 minutes or more.

Chicken Rice 3.5/5

The Chicken Rice has a nice garlic aroma but it was not as fluffy as I would have liked. In fact it was almost on the dry side.

Achar 3/5

Lotus Root Soup 4/5

What I think is very generous of the stall is the complimentary Achar and Lotus Root Soup. The achar is cut into chunky pieces and patrons can help themselves to them as many times as they want. Although simply seasoned,  I am not complaining since it is free flow. The Lotus Root Soup on the other hand was rich in flavour. The soup should have been boiled for hours with pork ribs and chicken feet that literally fell apart when I picked them up with my chopsticks.

Bean Sprouts 4/5

Since I have queued for so long, I might as well ordered more dishes to try. I had the Bean Sprouts which surprisingly is topped with a few slices of abalone. A nice crunchy side dish to go with the chicken rice.

Overall I agreed that the chicken served at Delicious Boneless chicken is ready delicious as per its name. I do like the way the chicken is chopped into big chunky pieces. I prefer it to be smaller. The complimentary achar and soup are definitely a bonus and generous of the stall. However will you wait 45 minutes for the chicken rice?

*All photos in this post is taken using the new Samsung Galaxy K Zoom LTE smartphone.


Delicious Boneless Chicken Rice
Katong Shopping Centre
865 Mountbattan Road
#B1-85/87
Singapore 437844
Nearest MRT: Dakota (CC Line), Mountbattan (CC Line)

Opening Hours:
Tue-Sun: 1030am - 8pm
(Closed on Mon)

Direction: 
1) Alight at Dakota MRT station. Take Exit A. Walk to bus stop at Blk 99 Old Airport Road (Stop ID 81181). Take bus number 10 or 32. Alight 5 stops later. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Mountbattan MRT station. Take Exit B. Walk to bus stop at Blk 2 Mountbattan Road (Stop ID 80279). Take bus number 12 or 14. Alight 7 stops later. Journey time about 16 minutes. [Map]

Tien Kee & Co Cafe @ Dakota Crescent

July 31, 2014, 9:03 am

≫ Next: Man Fu Yuan Mooncakes 2014

≪ Previous: Delicious Boneless Chicken Rice @ Katong Shopping Centre

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Among all the cafes that has opened up around various part of Singapore, Tian Kee & Co Cafe is probably one of the hipsters of them. Converted from a 54 years old provision shop in one of the oldest neighbourhood, the converted artisan cafe comes in rusty metal gate with air conditioning. The owner has even chosen to retain the original provision shop's name as well as the iconic blue signboard.

Pink Lady 3/5 and SNAG 3/5

There is a interesting drinks on the menu such as the Pink Lady ($5) and SNAG ($5.50)/ This is something you don't get to see in other artisan cafe. The pink lady is rose syrup with steamed fresh milk, or in my own interpretation hot bandung drink. SNAG on the other hand is espresso and rose syrup with steamed fresh milk. I was told to appreciate the different layers first before mixing the drink up for anther different enjoyment. The two drinks are definitely an interesting playful addition but it will be subjective to individual's liking.

Yuan Yang Cheesecake 3/5

I ordered a slice of their Yuan Yang Cheesecake ($6.50) which is actually made up of a layer of espresso and another layer of Hong Kong style milk tea. Interesting take of the tradition but I could not really taste the distinct character it intended to portray.

Caffe Latte 4/5

Can't complain much about the Caffe Latte ($5) because they are using one of roaster's coffee beans. The coffee beans Tien Kee used is from Dutch Colony. I am not sure whether they have changed it by the time of the post as the owner did share with me that he plans to try out other roasters.

There is definitely a rustic vibe at Tien Kee & Co however I felt that the missing link is their food. This is further confirmed after coming across several reviews about the food at the hipster cafe. I random idea came to mind while drafting this post. Instead of selling the usual bakes, pastries and western breakfast, Tien Kee may want to consider selling Chinese style fried beehoon with choices of luncheon meat, egg, chicken wings and/or some Chinese traditional kuehs. I thought that will be pretty cool, unique and fits their whole Chinese provision shop setting.


Tien Kee & Co
Blk 12 Dakota Crescent
#01-48
Singapore 390012
Facebook: https://www.facebook.com/tiankeedakotacrescent
Nearest MRT: Mountbattan (CC Line)

Opening Hours:
Tue-Fri: 12pm - 9pm
Sat-Sun: 10am - 9pm

Direction:
1) Alight at Mountbattan MRT station. Take Exit B. Turn right and walk to destination. Journey time about 3 minutes. [Map]

Man Fu Yuan Mooncakes 2014

August 1, 2014, 9:15 am

≫ Next: House of Seafood (螃蟹之家) @ The Punggol Settlement

≪ Previous: Tien Kee & Co Cafe @ Dakota Crescent

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This year Man Fu Yan mooncakes are elegantly packaged in a beautiful amethyst hued coffret designed in collaboration with students from the Nanyang Academy of Fine Arts. The exquisite packaging and mooncake selections are ideal as gifts for business associates, friends and family. The packaging can even be recycled as elegant food covers or used as  a serving tray for a variety of snacks.

Making the debut this year is a new series of Shanghai Mooncakes created by Man Fu Yuan's acclaimed Dum Sum Chef Simon Poon.

Man Fu Yuan's perennial favourite classic baked mooncake collection comes with a variety of fillings such as Assorted Nuts, White Lotus Seed Paste with Double Yolks and Read Bean Paste with Melon Seeds.

The assortment of snowskin mooncakes in a palette of aromatic flavours such as Green Tea Paste with premium dragonball jasmine tea-infused snowskin, sesame paste and Mao Shan Wang Durian mooncake with coconut provides the perfect gift for the more adventurous palate.

For health conscious, a myriad of low sugar offerings, made with 50 percent less sugar and all natural ingredients provided a guilt free indulgence this Mid Autumn season.

Man Fu Yuan mooncakes are available from 09 July through 8 September 2014 at Tea Hut, located at the entrance of InterContinental Singapore from Bugis Junction. and 20 locations across Singapore with boxes of 2 pieces from $29+ and 4 pieces from $49+.

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House of Seafood (螃蟹之家) @ The Punggol Settlement

August 3, 2014, 11:56 am

≫ Next: Straits Chinese Nonya Restaurant @ Chinatown Plaza

≪ Previous: Man Fu Yuan Mooncakes 2014

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The end of Punggol Road where Punggol Jetty is located has fond memories for me. This is where my parents used to bring me to have a feast for family gathering or special occasions during my childhood days. Many years have passed and the new development at the end of Punggol Road has taken shape. It has transformed into a beautiful waterfront for both food and leisure, perfect for a family day out. The idea location  has also seen many seafood restaurants opened along the coastal line at The Punggol Settlement. One such restaurants is the popular House of Seafood (螃蟹之家) popular for their black pepper crab.

Pan Fried Chicken Cutlet with Special Sauce 4.2/5

I probably would not have ordered the Pan Fried Chicken Cutlet with Special Sauce ($12/$16/$20) at a seafood restaurant if not for the recommendation of the staff. It was really an excellent recommendation. The chicken cutlet coated in a special sauce was so tender and succulent, getting praises around the table. Garnished with quail egg which is an interesting pairing, is a dish to try at House of Seafood.

Stir Fried Asparagus with XO Sauce 4/5

I always find that XO Sauce is a wonder sauce that goes well with almost any ingredients. The Stir Fried Asparagus ($12/$16/$20) beautifully coated with XO Sauce was sweet and crunchy. The XO sauce gave the dish the extra lift of spiciness and aroma that will be well received by the locals.

La La 3/5

The La La ($12/$16/$22) has its hits and misses. The broth that cooked the la la was lackluster but the freshness of the shellfish with its sweet and plump flesh redeemed the dish.

Crispy Beancurd with Chef Special Sauce 3/5

The Crispy Beancurd with Chef Special Sauce ($15/$20/$25) was crispy on the exterior and silky smooth inside. The presentation topped with pork floss looked somewhat like the Addias logo to our amusement. The so called chef special sauce is non other than a familiar Thai sweet spicy sauce which was a bit old school in my opinion.

Pork Ribs with Special Sauce 3.5/5

The Pork Ribs with Special Sauce ($15/$20/$25) received mixed opinions around the table. I actually quite like the flavour of the special sauce enhancing the enjoying in tearing the meat off from the bone.

Mee Goreng 3.5/5

Fried White Bee Hoon with XO Sauce 4.2/5

Moving on to the noodle dishes, I tried the Mee Goreng ($8/$12/$16) and Fried White Bee Hoon with Xo Sauce. I thought both were very well executed. For the mee goreng I have always preferred the Chinese style wetter version and I managed to get my satisfaction at House of Seafood. The Fried White Bee Hoon with XO sauce was really outstanding with its wok hei aromatic complemented by a superior stock.

Black Pepper Crab 3.8/5

Salted Egg Crab 4/5

Next up is the crowning of the dinner with the Black Pepper Crab (market price) and Salted Egg Crab (market price). Voted the best Black Pepper Crab in Singapore, the crustacean did come with a peppery kick. However the black pepper sauce was too pasty for my liking. The Salted Egg Crab fares better with its finger licking good creamy salted egg sauce. How I wish there were some fried mantou to wipe clean the plate.

During my visit which is a Saturday evening, the restaurant is packed. Singaporean loves of seafood and the location although far but along the waterfront proves to be a winning formula similar to East Coast Seafood Village. The Punggol Settlement probably will be the next seafood village of the North East.


House of Seafood
The Punggol Settlement
3 Punggol Point Road
#01-01/02
Singapore 828694
Tel: +65 64669000
Website: http://www.houseofseafood.com.sg/
Nearest MRT: Punggol (NE Line)

Opening Hours:
Daily: 5pm - 11pm

Direction: 
1) Alight at Punggol MRT station. Take Exit C. Walk to Punggol temporary Bus Interchange (Stop ID 65009). Take bus number 84. Alight 6 stops later. Journey time about 25 minutes. [Map]

Straits Chinese Nonya Restaurant @ Chinatown Plaza

August 5, 2014, 7:54 am

≫ Next: Pan Delights Bistro @ Bukit Merah Central

≪ Previous: House of Seafood (螃蟹之家) @ The Punggol Settlement

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Mentioned Guan Hoe Soon, many locals may know of the popular Peranakan restaurant located in Joo Chiat area. It used to be along Joo Chiat Road before relocating to Joo Chiat Place. Guan Hoe Soon is the oldest Nonya Restaurant in Singapore since 1953. Under its management, there are Straits Chinese Restaurant located at Cecil Street and Straits Chinese Nonya Restaurant which has recently moved into its new premises at Chinatown Plaza.

Prawn Cracker 3/5

Dinner at Straits Chinese Nonya Restaurant started with some complimentary Prawn Crack or Keropok, served with chilli dip at the side.

Lemongrass 3.5/5

I also ordered a glass of Lemongrass. I like the fact that a stalk of the lemongrass is used as a stirrer. It seemed like the more I stirred the more it brought out the lemongrass fragrant in the drink.

Hee Peow Soup 4/5 and Itek Tim 3.5/5

Whetting up our appetite, we started with some soups. We tried the Hee Peow or Fish Maw Soup ($5.50) and Itek Tim or Salted Vegetable Duck Soup ($5.50). Both soups were comforting and homely. It felt like having a meal right at home.

Nonya Chap Chye 4/5

One of my favourite nonya dishes is the Nonya Chap Chye ($10). Cooked with fermented soybeans, I have always enjoyed how the mixed vegetables are stewed until soft, absorbing the flavours. The chap chye at straits chinese nonya restaurant comes with a crunch but I preferred it to be even softer.

Babi Pong Tay 4.2/5

I first got introduced to the dish Babi Pong Tay or Babi Pongteh ($12) during a Knorr cooking session with fellow blogger Keropokman last year. Since then I felt in love with the the dish. Babi Pongteh is now a dish that I will order whenever I dine in a Peranakan restaurant. The pork belly here is stewed in a rich and flavourful sauce that melted in mouth. This delicious dish calls for a bowl of rice to go with it.

Ikan Kepala Assam Curry (Curry Fish Head) 2.8/5

At Straits Chinese Nonya Restaurant, it also serves the Curry Fish Head or Ikan Kepala Assam Curry ($30) in a claypot. While the fish head was fresh and meaty I did not really fancy the curry. It neither has the assam tanginess or lemak creaminess. It fell short of my expectation, lacking in character for a good pot of curry fish head.

Udang Sambal 4/5

The Udang Sambal ($15) coated in a mild sweet sambal sauce was well executed with the prawn still retaining its crunchiness.

Nonya Otah Otah 3.8/5

The Nonya Otah Otah ($8) is made using a recipe that is passed down over generations. It is understand that the restaurant uses only mackerel to make the otah and it has been the same over the years. In my opinion if it can be a bit spicier would be perfect.

Ayam Buah Keluak 4.2/5

Ayam Buah Keluak ($15) is a staple Peranakan dish that is very labour intensive to prepare which will take days. The nutty keluak flavour maybe acquire to some but I simply adore it. The keluak black flesh was mixed with minced meat and stuffed back to the shell, giving it a nice extra texture. The chicken, stuffed nuts, rempah (pounded spices) were simmered for hours to get the thicken sauce. The chicken was tender and well flavoured by the spices.

Nonya Ngoh Hiang 3.5/5

Interestingly the Nonya Ngoh Hiang ($6.80 for 4pc) is wrapped individual almost into a ball shape. It actually quite enjoyable when popping one of these into the mouth with a bite of everything. There were carrots and chestnuts in the minced meat mixture but I was hoping for more to give it an extra more crunch.

Chendol 3/5 and Sago Pudding 3/5

Bo Bo Cha Cha 4/5

A selection of desserts such as Chendol ($4.50), Sago Pudding ($4.50), Durian Pengat ($4.50) and Bo Bo Cha Cha ($4.50) is available on the menu to end the meal on a sweet note. Among the few I tried, my favourite is the bo bo cha cha. However I thought the servicing portion was a bit small for the price.

Being the oldest nonya restaurant since 1953, I am glad that the owners are still cooking and offering their authentic straits chinese cuisine. I can't said that the restaurant offers the best nonya restaurant but it definitely comes across as a family oriented restaurant offering a hearty home cooked meal.


Straits Chinese Nonya Cafe
Chinatown Plaza
34 Craig Road
#01-08
Singapore 089673
Tel: +65 65347328
Facebook: https://www.facebook.com/straitschinese
Website: http://www.straitschinese.com/
Nearest MRT: Outram Park (EW Line, NE Line)

Opening Hours:
Daily: 11am - 10pm

Direction:
1) Alight at Outram Park MRT station. Take Exit H. Turn left onto Teo Hong Road. At the end of Teo Hong Road turn left and continue on Bukit Pasoh Road. Walk to the end of the road. Cross Neil Road and turn left. Walk towards Craig Road. Walk to destination. [Map]

Pan Delights Bistro @ Bukit Merah Central

August 6, 2014, 8:45 am

≫ Next: Shang Palace @ Shangri-La Hotel

≪ Previous: Straits Chinese Nonya Restaurant @ Chinatown Plaza

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After checking out Lim Soup and The Bakery Chef, we popped by Pan Delights Bistro next door to find out what is this place all about. The decor is clean and simple with white walls around. I actually quite like the piece of drawing on one of the wall which is a view of the neighbourhood where the bistro is located.

Pan Delights bistro offers an array of European favourites, bar snacks, coffee and beers. While we were there, the bistro was about to close for their afternoon breaks in another half an hours time. As we did not have much time to eat, we just order drinks and a pasta dish to try.

Tangy Passion 4/5 and Sangria Ice Tea 4/5

For the drinks we had the Tangy Passion ($4.50) and Sangria Ice Tea ($4.50). I like how the drinks are served in a big jar, visually I felt it is already value for money. The Tangy Passion is a concoction of passion fruit, lemon and orange juice. The Sangria Ice Tea is an enjoyable non alcohol interpretation with sangria essence infused into tea and finished with a splash of orange juice. Both drinks are refreshing and perfect for the humid Singapore weather.

Scallop & Prawns Aglio Olio 3/5

For mains we tried the Scallp & Prawns Aglio Olio ($14.90), spaghetti with scallop and prawns tossed with garlic, herbs, chilli and olive oil. The pasta was cooked to a nice al dente texture. However the other components have rooms for improvement such as the scallops could be more seared. The flavours were also quite flat, more should be done to bring out the flavours.

While I did not really have a very memorable dining experience at Pan Delight Bistro, I did notice from their facebook page that they have introduced some new items on the menu and they look really good. I can see that they have seriously put in some effort in improving their dishes and look forward to pay them another visit.


Pan Delights Bistro
Blk 161 Bukit Merah Central
#01-3725
Singapore 150161
Tel: +65 98351147
Facebook: https://www.facebook.com/pandelights.bistro
Website: http://pandelights.wordpress.com/
Nearest MRT: Tiong Bahru (EW Line), Outram Park (CC Line, EW Line)

Opening Hours:
Tue-Fri: 12pm - 230pm, 530pm - 9pm
Sat: 11am - 330pm, 530pm - 9pm
Sun: 11am - 330pm

Direction: 
1) Alight at Tiong Bahru MRT station. Take Exit A. Walk to bus stop at opposite Tiong Bahru Plaza (Stop ID 10161). Take bus number 5. Alight 3 stops later at Bukit Merah Central Bus Interchange. Take the overhead bridge across the road. Walk along Bukit Merah Central (opp mulit-storey carpark) towards the post office. At the junction at the post office, cross the right and turn right. Walk to destination. Journey time about 12 minutes. [Map]

2) Alight at Tiong Bahru MRT station. Take Exit A. Walk to bus stop at opposite Tiong Bahru Plaza (Stop ID 10161). Take bus number 16 and 851. Alight 4 stops later at Bukit Merah Central Bus Interchange. Walk along Bukit Merah Central (opp mulit-storey carpark) towards the post office. At the junction at the post office, cross the right and turn right. Walk to destination. Journey time about 15 minutes. [Map]

3) Alight at Outram Park MRT Station. Take Exit H. Walk to bus stop at Outram Park MRT Station along New Bridge Road (Stop ID 05069). Take bus number 147 or 961. Alight 8 stops later. Continue walk along Jalan Bukit Merah towards Bukit Merah Public Library. Take a left at Bukit Merah Central and walk to destination. Journey time about 22 minutes. [Map]

Shang Palace @ Shangri-La Hotel

August 7, 2014, 11:02 am

≫ Next: The Cathay Restaurant (国泰) @ The Cathay

≪ Previous: Pan Delights Bistro @ Bukit Merah Central

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Shang Palace at Shangri-La Hotel welcomes its first female Dim Sum Chef in Chef Kerene Cheng with a revamped dim sum menu showcasing the exquisite bite size delicacies. What is more impressive is that Chef Kerene Cheng is a native Singaporean working her way up in a male dominated industry. She has 15 years of experience under her belt working for local five star hotel and renowned restaurant groups in Singapore before joining Shang Palace, leading the dim sum culinary team.

Shrimp Dumpling 4.5/5, Siew Mai 4.2/5, Teochew Dumpling 4/5

The dim sum feast started with a beautiful trio of bite size dim sum served in a steamer basket. In the basket is the Steamed Gold Sago Shrimp Dumpling, Steamed Pork Siew Mai and Steamed Teochew Dumpling. I find the green Teochew dumpling quite unique and interesting, filled with baby abalone, pork, dried shrimp and chives. I enjoyed both dumplings which are wrapped in a thin translucent dumpling skin allowing the freshness of the ingredients to shine through.

Fried Prawn Roll 3.8/5, Xiao Long Bao 4/5, Steamed Rice Roll 4/5

Next up is Crispy Fried Fresh Prawn Roll with Lychee and Mayonnaise Sauce, Steamed Xiao Long Bao with Crab Roe and Steam Rice Roll with Fresh Prawn. Prawn roll with lychee combination is a new to me but the combo surprisingly works wonderful on the palate. The golden crab roe xiao long bao will be a favourite with many with its exquisite taste. Finished off with the silky smooth steamed rice roll.

Century Egg Congee 4/5

The Century Egg Congee was warm, comforting and smooth. The deep fried youtiao was an excellent idea giving the dish the extra crunch.

Deep Fried Bacon Roll 3.5/5 and Steamed Turnip Cake 3.8/5

The Deep Fried Bacon Roll with enoki mushroom, prawn, chicken and thousand island sauce is a modern take of the traditional dim sum. Singapore loves fried stuff, so this could be a popular item in the new menu with the play of different rich flavours and textures. The Steamed Turnip Cake on the other hand is more subtle, boosting in aromatic from the conpoy, chinese sausage and dried shrimp.

Pan Fried Pork Dumpling 3.5/5 and Boiled Sesame Pork Dumpling 4/5

Pork dumpling done in two ways. We have the Pan Fried Pork Dumpling and Boiled Sesame Pork Dumpling. I thought the boiled pork dumpling with sesame sauce was a delectable combination which I like.

Barbecued Pork Pastry 4.5/5 and Salted Egg Yolk Custard Bun 4.2/5

I am actually quite interested to know who is the inventor of the Salted Egg Yolk Custard Bun. Singaporean just can't get enough of this and it is like a must order on the dim sum menu. The oozing of the molten salted egg yolk filling and the soft steamed bun was goodness in simplicity. The Barbecued Pork Pastry did not disappoint too. The honey sweet pork filling and fluffy pastry is one of the best I have eaten.

With the Mid-Autumn Festival just around the corner, Shang Palace at Shangri-La Hotel has also introduced a collection of premium tea mooncakes. The three new snowskin mooncakes are infused with premium Jasmine, Oolong and 18 years old Pu Er Tea. For those that prefer baked mooncakes, Shang Place has also introduced a new mini baked passion fruit mooncake. All the mooncakes are packed in a customised satin box with elegant Chinese embroidery. The mooncakes are available for sale between 28 July 2014 and 8 September 2014 at Shangri-La Hotel, and selected shopping malls.


Shang Palace
Shangri-La Hotel
22 Orange Grove Road
Lobby Level
Singapore 258350
Facebook: https://www.facebook.com/ShangriLaSingapore
Website: http://www.shangri-la.com/singapore/shangrila/dining/restaurants/shang-palace/
Nearest MRT: Orchard Road (NS Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 1030pm
Sat, Sun & PH: 1030am - 230pm, 6pm - 1030pm

Direction: 
Alight at Orchard MRT station. Take Exit E. Walk towards Wheelock Place via ION. Exit Wheelock Place and turn left towards Liat Tower. Continue onwards to Forum Shopping Mall. Walk further down to Orchard Parade Hotel. At Orchard Parade Hotel traffic junction, cross the road. Walk towards Orchard Hotel. Continue walking on Orange Grove Road until destination. Journey time about 30 minutes. [Map]

The Cathay Restaurant (国泰) @ The Cathay

August 8, 2014, 9:48 pm

≫ Next: Farm to Table Cafe @ Duxton Road

≪ Previous: Shang Palace @ Shangri-La Hotel

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Dated all the way back to 1940, I was surprised to know that The Cathay was a Western restaurant initially before it is renovated and reopened in 1951 to served Chinese food. It closed down in 31 December 1964 for a period before it was been revived in the present location. Now The Cathay Restaurant is located on the second level of The Cathay and is known for its dim sum and ala carte dinner buffet. The ala dinner buffet has a wholly 62 items in the menu. The restaurant will also introduce seasonal Chef's Creations for a limited period.

Steamed Scallop with Golden Mushroom in XO Sauce 4/5

For the Autumn season Chef 's Creations this August, The Cathay introduces Steamed Scallop with Golden Mushroom in XO Sauce ($9.90 for 3pc). The plump steamed scallop is well embraced by the spicy seafood concoction, accentuating the flavour layered with golden mushroom and glass vermicelli  for textures. Nothing fancy but an innovative touch of change from the tradition to play up the flavours which is enjoyable.

Baked Rice with Portuguese Sauce in Mini Golden Pumpkin 4.5/5

The other Chef's creations for August is the Baked Rice with Portuguese Sauce in Mini Golden Pumpkin ($14.80 per pax). Peeling off the layer of cheese, revealed a fragrant bowl of fried rice inside the pumpkin. Baking the pumpkin with the fried rice allows the earthy sweetness of the golden fruit to coat the grains turning them into sparkling gold with each mouthful of it.

You Mai Cai with Preserved Bean Paste 4/5

It is always good to have a balanced diet and I love my greens. I had the the You Mai Cai with Preserved Bean Paste ($18 small portion). The used of preserved bean paste blended well with the mild flavour of the green. It was also cooked to a nice crispiness.

Pan Fried Pork Chop with Chef's Special Sauce 4.2/5

I would recommend trying the Pan Fried Pork Chop with Chef's Special Sauce ($18 small). The pork chop was well marinated. extremely tender and succulent.

Chilled Lemon Grass Jelly 4/5

Wrapping up the dinner on a light and refreshing note is the Chilled Lemon Grass Jelly ($4.80 per pax). Infused with the coconut water, it added a hint of fruity sweetness to the jelly. Perfect for the cleansing the palate after a rich meal.


The Cathay Restaurant
The Cathay
2 Handy Road
#02-01
Singapore 229233
Tel: +65 67327888
Website: http://www.thecathayrestaurant.com.sg/#/home
Nearest MRT: Dhoby Ghaut (CC Line, NE Line, NS Line)

Opening Hours:
Mon-Fri, Sat: 1130am - 3pm, 6pm - 11pm
Sun & PH: 10am - 5pm, 6pm - 11pm

Direction:
1) Alight at Dhoby Ghaut MRT station. Take Exit A. Walk to the traffic junction of Orchard Road and Handy Road. Cross the road and walk to destination. Journey time is about 5 minutes. [Map]

Farm to Table Cafe @ Duxton Road

August 9, 2014, 4:57 pm

≫ Next: Chabuton @ 313 Somerset

≪ Previous: The Cathay Restaurant (国泰) @ The Cathay

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I wonder what is this thing with hanging bicycle on the wall. What does coffee has to do with bicycle especially your cafe is not themed around it. I walked into Farm to Table Cafe feeling even more confused. I was expecting a farm concept cafe but there was nothing of the sort. It felt more like a hotel coffee house trying to camouflage behind those wooden tables. Even though said, this is a great hide away from the crowd of those so called hipsters cafe around the area.

Caffe Latte 4/5

I did not check with the cafe what coffee beans it is using but the brew was quite good with a mid body. The Caffe Latte ($5.50) I had was smooth and nutty.

Egg Benedict with Smoked Salmon 3/5

I also tried the Egg Benedict with Smoked Salmon ($17). I was already disappointed at the sight how the muffin was sliced into half or rather a quarter instead. The hollandaise sauce was lacklustre, flat and almost watery.

Farm to Table Cafe actually announced in their facebook page that they are a pop up cafe at Duxton Hotel and they will only be there until end of th year. I guess it is better for them as the cafe did not have any character or attraction about it. Meanwhile you have until end of the year to check out the place before they moved out.


Farm to Table Cafe
The Duxton Hotel
83 Duxton Road
Singapore 089540
Tel: +65 62277678
Facebook: https://www.facebook.com/farmtotablecafesg
Nearest MRT: Tangjong Pagar (EW Line)

Opening Hours:
Mon-Sat: 1030am - 730pm
Sun: 730am - 530pm

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk to Orchid Hotel. Cross the road and turn right. Walk down Tanjong Pagar Road. Turn left onto Craig Road. Walk down Craig Road. Turn right onto Duxton Road. Walk to destination. Journey time about 12 minutes. [Map]

Chabuton @ 313 Somerset

August 11, 2014, 8:23 am

≫ Next: Brownice @ Sin Ming Centre (Upper Thomson)

≪ Previous: Farm to Table Cafe @ Duxton Road

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And yet another ramen chain from Japan has landed on our shore. Chabuton is the brainchild of the first ramen chef to ever receive a Michelin star. The prestigious ramen chain from Japan has finally opens its first outlet in 313 Somerset, Singapore. The Chabuton chain currently has 9 outlets in Japan and 14 outlets in Thailand.

Miso Char Siew Ramen 4.2/5

I ordered the Miso Char Siew Ramen ($15.90) which the pork bone soup is flavoured with Uki-kouji miso topped with char siew and Japanese leek. A different at Chabuton is customer gets to choose how they want their ramen and broth to be prepared. Customer has the choice of customizing their texture of the noodle, the amount of oil and salt level. I had the normal levels and it was ideal for me. The saltiness of the miso broth and the delectable bite from the springy noodles made it a slurping good bowl of ramen. I also like the generous slice of the char siew.

Tonkotsu Ramen 4/5

The signature at Chabuton is their Tonkotsu Ramen ($8.30/$11.90) that comes in a rich and creamy pork bone soup topped with char siew and Japanese leek. Compared to other tonkotsu broths I have tried, the version at Chabuton was not as rich and salty. Nevertheless it was still a good hearty and comforting bowl of ramen.

Shio Char Siew Ramen 3.5/5

For those that prefer a light broth base ramen, the Shio Char Siew Ramen ($15.40) will be a good choice. The salt flavoured pork bone soup ramen topped with extra char siew and Japanese leek tasted somewhat like a bowl of Chinese noodle. The soup is not as rich and intense compared to the tonkotsu and miso.

Shoyu Zaru Ramen 3/5

Beside a hot bowl of ramen, Chabuton offers Shoyu Zaru Ramen ($10.50/11.90) which is cold ramen served with Japanese soy sauce soup. The cold noodle has a more chewy texture. To eat, dip the noodles into the soy sauce soup. I thought the soup tasted similar to our beef noodle soup. An interesting way to enjoy the ramen.

Ika Karaage 3/5

On top of the different ramens, Chabuton also offers a decent selection of side dishes on the menu. The Ika Karaage or Fried Squid ($5) would go well with a glass of beer. Although fried to a nice crisp and not oily, I thought the dish was mediocre.

Kaki Fry 3.8/5

I actually quite enjoyed the Kaki Fry or Fried Oyster ($6). The light batter gave the exterior a crumbly crisp while the juiciness of the fresh oyster was retained inside.

Hitokuchi Gyoza 2.8/5

The Hitokuchi Gyoza ($5) was a disappointment for me. The odd shape gyoza somehow lost that satisfying proportion of dumpling skin to the pork filling ration. In short, the experience felt as if there were too little fillings in the gyoza.

Soup Gyoza 4/5

The Soup Gyoza ($5) on the other hand fares better than the Hitokuch Gyoza. I could taste the sweetness of the pork stuffing wrapped in a smooth and soft dumpling skin.

Char Siew Don 3/5

The Char Siew Don ($4) was a good alternative to the ramen if you needed something more filling. While it is enjoyable, I thought the char siew was sliced too thin and the rice was short of the vinegar seasoning.

Overall I think the ramen at Chabuton is pretty good. I preferred the miso to tonkatsu ramen even though the later is their signature. If you do not like that very rich and salty tonkatsu broth, then this bowl of ramen will be good for you.


Chabuton
313 Somerset
313 Orchard Road
#B2-01
Singapore 238895
Tel: +65 66368335
Facebook: https://www.facebook.com/chabutonsg
Nearest MRT: Somerset (NS Line)

Opening Hours:
1130am - 10pm

Direction: 
1) Alight at Somerset MRT station. Take Exit B. Walk to destination. Journey time about 3 minutes. [Map]

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Brownice @ Sin Ming Centre (Upper Thomson)

August 12, 2014, 8:08 am

≫ Next: AGNIA at Once Upon A Bar @ Capital Square (Church Street)

≪ Previous: Chabuton @ 313 Somerset

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I have heard of Brownice so much that I was actually looking forward to visit the place when Luke suggested going there for dessert after our lunch meet up. I am glad that Luke is back in Singapore again after leaving for Penang for a short while. Yes, Luke is back in the Singapore blog sphere documenting his hunt of the best vegetarian food. Brownice makes dairy free, vegan ice cream from organic brown rice milk, fruits and nuts. The healthier and low fat choice is as yummy as the other ice parlours around the island.

Tofu Crumble Pizza 3/5

Besides ice cream, Brownice also has other items such as pizza and waffles on the menu. I tried the Tofu Crumble Pizza ($11.80) which is a thin crust pizza topped with tofu and vegan nut cheese. The flavours stood out for me especially the vegan nut cheese. However I felt the pizza base was stale, probably oven from some instant dough. Saying that, I also noticed that Brownice has posted on the facebook that they have improved the pizza quality and indeed looks better than my visit. I look forward in trying their improved recipe as well as the different new flavours they have introduced such as the Fish Curry, Middle Eastern Hummus and English Breakfast etc.

Waffles 3/5 with 2 Scoop of Ice Cream 4/5

The Waffles ($3.50) is freshly made and drizzled with organic chocolate fudge. The waffle itself was crispy on the outside and soft on the inside. I had 2 scoops of ice cream ($5.90) to go with the waffles and I went for the Peanut Butter Caramel and Dark Chocolate. The ice cream surprisingly is really creamy and flavourful. The dark chocolate was my favourite for its intense rich chocolate flavour.

Mudpie 4.2/5

The Mudpie ($9.80) made with smooth French and hazelnut chocolate ice cream, served on a bed of brown rice crisps and topped with dark chocolate ganache and caramelised sea salted almond is a must try if you are into chocolate. Chocolatey and nutty, these combination is simply heaven. However I thought it was a bit pricey for the portion that is served.

Even thought the ice creams at Brownice is diary free, you would not really taste the different as it still comes with that creamy and smooth texture. Moreover the selections of flavours are extensive with interesting flavours such as Banana Oats, Lemongrass Tea Sorbet, Pumpkin Coconut, just to name a few. The best is that even lactose intolerant people can now enjoy these ice creams!


Brownice
Sin Ming Centre
8 Sin Ming Road
#01-03
Singapore 575628
Tel: +65 64566431
Facebook: https://www.facebook.com/BrowniceIceCream
Website: http://www.brownice.com/
Nearest MRT: Marymount (CC Line)

Opening Hours:
Mon-Thu: 1pm - 11pm
Fri-Sun: 1pm - 12midnight

Direction:
1) Alight at Marymount MRT station. Take Exit A. Cut across the block of flats and walk towards Shunfu Food Centre. Walk along Shunfu Road until the junction of Sin Ming Road. Turn right onto Sin Ming Road. Walk to destination. Journey time about 12 minutes. [Map]

AGNIA at Once Upon A Bar @ Capital Square (Church Street)

August 13, 2014, 9:21 am

≫ Next: Original Chiew Kee Noodle House @ Upper Cross Street

≪ Previous: Brownice @ Sin Ming Centre (Upper Thomson)

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I am glad that I am being introduced to Chef Jason Vito and Chef Benson Tong, two young and inspiring chefs who likes to give classic dishes a new life with their own interpretation of classic. After sampling some of the dishes, I fell in love with the culinary skills and inspiration. Chef Jason who is trained in French cooking and Chef Benson who is accomplished in Asian cuisine has found the perfect combination, recreating innovative classic dishes out of the little kitchen at AGNIA at Once Upon A Bar located at Capital Square 3, Church Street.

Albondigas Adobo 4.5/5

As Agnia is located in a drinking place, there are some items on the menu that will be good to go with the alcohol. One such item is the Albondigas Adobo. The huge meatballs made with chorizo and cooked in a delicious tangy tomato paste has a hint of spiciness. I am a meatball lover and this is one of the best I have tried.

Foie Gras Rojak 4/5

I have tried foie gras paired with rojak sauce but at Agnia this is even bolder taking the whole Chinese salad or better known as rojak locally to pair with the French foie gras. Foie Gras Rojak may sound crazy and one will wonder whether this combination works? Surprisingly the combo works for me. The chefs have managed to marriage both classics into one while retaining its individual character. The chefs even made the prawn paste from scratch and baked the pineapple slices to reduce the raw sourness of the fruit. These affects is demonstrated in the nicely balanced dish.

Duck Confit Penyet 4.2/5

Another dish that clearly demonstrates the chefs idea in the alternative cuisine is the take on the classc Ayam Penyet. At Agnia, we are presented with their own version of Duck Confit Penyet. The duck was crispy and tender with a tad of Asian spices. Cooked using French technique and smashing it before servicing in the Indonesia way, once again we see how classics are recreated but yet not losing its roots.

Mushroom Soba 4.2/5

For a more comforting dish, one can go for the Mushroom Soba which is another take of Italian and Japanese influences. It has a nice body in the konbu dashi broth while the used of soba gave the dish a more enjoyable texture bite to spaghetti. Vegetarian will be rejoice in this refreshing, earthy and comforting Japanese noodle dish.

You probably can see why I am excited in both Jason and Benson's culinary interpretation of the classics. It gives a new live and excitement to classic dishes while not spinning off from its fundamental. Some may labelled it fusion or called it alternative cuisine. Be it what, people only put good food into their mouth and only good food brings people back. You may think these dishes will come at a price, great to say that they are not and mostly remains under $15. I actually look forward to visit Agnia again because there is another dish in the menu which is the Beef Noodle v2.0 that is highly raved. I understand briefly it is a dry beef noodle interpretation with a slab of steak resting on top. The sound of it is already very interesting isn't it?


AGNIA
Capital Square 3
25 Church Street
#01-01
Singapore 049482
Facebook: https://www.facebook.com/agniadd
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Fri: 1130am - 230pm, 5pm - 10pm

Direction: 
1) Alight at Telok Ayer MRT station. Take Exit B. Walk down Telok Ayer Street towards the direction of China Square Food Centre. Turn left into Pekin Street. Walk to destination at the end of the street. Journey time about 5 minutes. [Map]

Original Chiew Kee Noodle House @ Upper Cross Street

August 14, 2014, 10:49 am

≫ Next: Bakerzin Mooncakes 2014

≪ Previous: AGNIA at Once Upon A Bar @ Capital Square (Church Street)

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I have been wanting to try the Soy Sauce Chicken along Upper Cross Street for the most time. When I reached the place, I was thrown in a dilemma. There are two Soy Sauce Chicken eatery along Upper Cross Street, Chew Kee and Chiew Kee. Which should I go? That is when the handy smartphone comes in play and we searched online for the answer. In exact fact, a quarrel between the elder sis and younger brother resulted in the split. The elder sis remains at the original stall at 8 Upper Cross Street while the younger brother relocated further down the road at 32 Upper Cross Street. It seems like the voices online favour the younger brother's stall more which is Original Chiew Kee Noodle House.

Yellow Egg Noodle 4/5

Kway Teow 3.5/5

We ordered the Soy Sauce Chicken Yellow Egg Noodle ($3.50) and Soy Sauce Chicken Kway Teow ($3.50). It is usually served with the chicken on top of the noodles but we have requested it to be separated. I like the yellow egg noodle more for its springy texture and delightful bite.

Soy Sauce Chicken 4.2/5

The star has to be the Soy Sauce Chicken. The light brown chicken skin was well infused with the soy sauce sweetness and the chicken was really moist and tender. Even the sauce itself has a nice subtle sweetness from the soy sauce but not overpowering.

Dumpling Soup 3.5/5

I also ordered an extra bowl of Dumpling Soup ($5) to go with the noodles. The dumpling is of decent size and stuffed with delectable fillings.

Throughout my meal at Original Chiew Kee Noodle House, I have observed the uncle behind the stall chopping non stop. It was quite amusing to see the number of chicken he has chopped. Their business is really good with constant stream of customers. Good thing is they have 2nd floor seating too.


Original Chiew Kee Noodle House#
32 Upper Cross Street
Singapore 058339
Tel: +65 62213531
Facebook: https://www.facebook.com/ChiewKeeNoodleHouse
Nearest MRT: Chinatown (NE Line, DT Line)

Opening Hours:
Daily: 8am - 7pm
(Closed every other Wed)

Direction: 
1) Alight at Chinatown MRT station. Take Exit F. Cross the road and walk to destination. Journey time 3 minutes. [Map]

Bakerzin Mooncakes 2014

August 16, 2014, 8:02 am

≫ Next: East 8, New York Fusion Tapas + Bar @ Grand Park Hotel City Hall

≪ Previous: Original Chiew Kee Noodle House @ Upper Cross Street

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Bakerzin well known for its dessert cafes around the island has launched a new collection of snow skin mooncake ranges fro the Mid Autumn celebration this year. The Bliss, Joy and Lush Collections joins the stellar mooncake range this year, taking on a fun and playful slant this season.

Bakerzin has adopted the same Moon Rabbit themed designer boxes and bags as it has been a hit since the launched 4 years ago. It has kept to the well loved design but have an added element in each box this year.
The interior of each box has its own colourful and distinct pattern and carries eight glossy pieces of origami paper matching the interior of the box. These papers can be folded into pretty little Moon Rabbit with instructions. This provides a more interactive and fun element for both the young and young at heart.

The Bliss Collection ($60/box of 8 pieces) has Frangelico Hazelnut Truffle Snow Skin, Grand Marnier Chocolate Truffle Snow Skin, Pink Champagne Truffle Snow Skin and Whisky Truffle Snow Skin. It comes with 2 pieces of each flavour. This collection contains nuances of alcohol such as whisky, champagne, frangelico and grand marnier.

The Lush Collection ($52/box of 8 pieces) has Lychee Snow Skin, Mango Pomelo Snow Skin, Strawberry Snow Skin, Yuzu Snow Skin. It comes with 2 pieces of each flavour. A collection of fruity flavours such as strawberries, yuzu, pomelo, mango and lychee.

The Joy Collection ($52/box of 8 pieces) has Pandan Lotus Snow Skin, Purple Sweet Potato, Yam Snow Skin, Sweet Potato. It comes with 2 pieces of each flavour. It showcases an interesting assortment time honoured fillings and flavours.

Besides the three new snow skin mooncake collections, Bakerzin still has their popular Mao Shan Wang Durian Snow Skin Mooncake, Black Sesame Snow Skin Mooncake and the classic traditional baked mooncakes such as the Premium Egg Yolk Mooncake, Melon Seed Mooncake and Wu Ren Mooncake. Bakerzin Mooncakes are on sale from 8 July 2014 to 8 September 2014. They are available for order online at www.bakerzin.com or at al Bakerzin outlets in Singapore

East 8, New York Fusion Tapas + Bar @ Grand Park Hotel City Hall

August 17, 2014, 8:08 am

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East Village, Jackson Height, Astor Place... Am I naming the iconic places in the lower Manhattan? Don't be mistaken. These are actually the cocktails listed in East 8's menu. East 8, an Asian fusion tapas restaurant and bar, is the culmination of the owners’ love for St. Mark’s Place in New York City. Located at the ground floor of Grand Park City Hall, it is just within walking distance from Cityhall MRT Station.

Yellow Cab 4.2/5

Perhaps it was the time of the day when I reached. Located at Coleman street, I found this place extremely inviting.Be it the frontage or the interior, there was a relaxing feel to it. One of the owners, Emil, sat with us this evening. Having studied and worked in NYC for 13 years as a designer, he is one of the souls behind designing the perspective of East 8. We learnt that East 8 was imbued with the flavours and culture of "8th Street" in the lower Manhattan of NYC. From the chiselled brick wall to the Manhattan bridge structure suspension across the ceiling, it was all about details.

Jackson Height 4/5

They welcome their guests with a complimentary cocktail that changes daily, delighting even their regulars. It was Yellow Cab ($22) that took the lead this evening. This refreshing concoction of whiskey, gin and pineapple really lift up my tired senses. It was slightly tangy and sweet, with a tinge of bitterness. Following which, I got to try two other fusion cocktails, Jackson Height ($17) - "Thai" margarita with lime and a rim of Tom Yam salt and Astor Place ($16) - Yuzu in vodka, with a touch of thyme.

Astor Place 4.2/5

Once again, attention was paid to details- Instead of using the usual citrus for garnishing, the first was decorated with a Chilli Padi and the latter with thyme leaves. I'm not a cocktail connoisseur for sure, but I do appreciate cocktails with a well balanced concoction of spirits, sugar and bitters. I felt that their signature fusion cocktails definitely meet the mark. Down the list, it was refreshing to see ingredients like sake and soju in some other cocktails. Western dishes injected with Asian influences are rather common in our cosmopolitan city, but the idea of fusion cocktails is still not as widely explored.

A.L.T 4.5/5

As a start, Emil brought us A.L.T. ($16). As the name suggests, the dish was made of 3 basic ingredients but each characterised by their own distinct texture and flavour. Avocado - subtle, creamy. Lemon - acidic, sharp. Tuna - firm, meaty and mild. Extremely appetising, without overwhelming your taste buds. Really good stuff.

Portobello Mushroom Fries 4.2/5

In order not to bore their customers, especially their regulars, East 8 update their menu regularly by replacing some items with new creations. Certain items were retained due to popular demand. Portobello Mushroom Fries ($16) is one of them. I felt that the thin crispy outer crust did a wonderful job in locking in the juice, keeping every strip 'meaty'. Unlike the usual fries, this did not leave my mouth begging for water. Pretty addictive I must say.

Roller Lobster 3.8/5

Our first main the Roller Lobster ($28) was like a premium 'Ngor Hiang'. The poached lobster tail was wrapped in prosciutto ham, then doubled up with beancurb skin. The lobster was nicely poached, juicy and sweet but its sweetness was inundated by the saltiness of the prosciutto ham. The lime avocado oil and pickled seasonal vegetables did not do much in balancing the taste either. I do see a lot of potential in this dish, perhaps the execution itself needs further fine tuning.

Foie Gras Man Tao 3/5

Foie Gras Man Tao ($25) was the dish that enlightened me on the table setting. Emil explained that to live up to the spirit of “8th Street”East 8 strives to deliver quality dishes to its customers but in an unassuming manner. Customers can then relax and enjoy fine food without worrying the etiquette attached to fine dining. That was when it dawned upon me, I think, the reason behind setting the table with only a pair of chopsticks and a spoon. This Chinese sandwich can basically be eaten using just your hands. To me, it was an ingenious idea but poor execution once again. The fried Man Tou greased my hands as I lift it up with the apple compote falling off as I tried to take a bite. Rather than smooth and creamy, the foie gras was sort of granular and crumbly. Perhaps, a soft steamed Chinese bun might work better in bringing this dish together.

Miso Chilean Seabass 4.8/5

Knowing that I'm a fish lover, Emil was kind enough to prep one of their signature mains, Miso Chilean Seabass ($24) served with buttered shimeji mushroom and potato mash. Being the same family as cod fish, this sea bass bears similar flavour and mouthful of a codfish. Marinated with miso and wine, the fish was perfectly seared. This was absolutely my favourite main this evening.

Summer Spiced Lamb 4.5/5

Summer Spiced Lamb ($24) was a dish that literally spiced up the evening. The roasted lamb short ribs are marinated in different level of special spicy blend, allowing the guests to choose the level of spiciness they prefer. We chose the mid level that evening. The meat was extremely tender with only a slight gaminess. It slid off its bones effortlessly. Glazed with sweet lime zest sauce, the blend of sweet, spicy and zest cut the fattiness really well. I had mine together with the caramalised pineapples which further enhanced the overall taste.

Molten Peanut Butter & Chocolate 4.2/5

East 8's desserts do not disappoint. If you are a peanut butter lover, their Molten Peanut Butter & Chocolate ($15) will definitely satisfied your craving. I thought serving it straight from a mini saucepan was really cute and also a great way to contain the choco-peanut lava. A more gigantic scope of vanilla ice cream would have complimented it better... More oomph for sure!

I'm really drawn to their ambience. Though there were some misses this evening, I believe this place has a lot to offer in time to come. After all, they have only been in the scene for a year plus. I have never been to Manhattan but from the stylish interior to the table setting and choice of ingredients used, I could really sense the effort from the owners in trying to keep it true to the spirit of St. Mark's Place. I'm sure spending an afternoon here will be equally enjoyable.

Written By Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food.


East 8
Grand Park Hotel City Hall
10 Coleman Street
#01-21/22 (facing Hill Street)
Singapore 179809
Tel: +65 63388289
Facebook: https://www.facebook.com/east8sg
Website: http://east-8.com/
Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Mon-Thur: 12pm - 11pm
Fri: 12pm - 12midnight
Sat: 6pm - 12midnight
(Closed on Sun)

Direction:
1) Alight at City Hall MRT station. Take Exit B. Turn left and walk down North Bridge Road. At the junction North Bridge Road and Coleman Road, cross the road towards Peninsula Plaza. Walk down Coleman Road. At the junction of Coleman Road and Hill Street, turn right. Walk to destination. Journey time about 8 minutes. [Map]