SG Food on Foot | Singapore Food Blog | Best Singapore Food

The monthly SgKingCroc Food Adventure for March 2015 organised by Tony Tee brought us to Iskina Cebu at Paya Lebar. Every month, Tony will collaborate with a restaurant to feature their signature dishes as well as having a crocodile meat dish on the menu.

Iskina Cebu which sells the popular Lechon is opened by owner Chris. Words soon get around the island and long queues are formed each day at his stall to taste the delicious Lechon (roasting the whole pig over charcoal fire) which painstaking takes about 5 hours to cook.

For the month of March, history is created in Singapore. Tony has worked with Chris, bringing Lechon Buwaya or Farm Crocodile Lechon to Singapore which is created by businessman and owner of the Davao Crocodile Park, Mr Philip Dizon in October 2011. Due to the uneven weight and the thickness of the crocodile meat, it needed more time and preparation to roast the crocodile. The picture above is the crocodile with the head and tail removed.

The national dish of Philippines has been roasted to a nice golden brown colour.

Chris the owner constantly check the temperature and ensure the meats are evenly cooked.

Besides the Lechon and Lechon Buwaya, we also have the Lechon Manok which is stuffed with lemongrass, spring onions, ginger, garlic and roasted over charcoal fire.

Lechon Manok

The result is a plate of delicious roasted chicken or Lechon Manok. The chicken has a nice charred smoky skin while the flesh was tender and moist.

Cebu Pochero Bulalo

The dinner also showcases a couple Philippine dishes that Singaporeans have little knowledge of. It is a culinary education for me besides the great taste. The Cebu Pochero Bulalo is slow cooked until the tendons and meats almost fall off the bone. For the event, Tony and Chris has replaced the beef shanks with pig shanks to respect the beliefs of some of the guests. Bamboo shoots and sweet corns in cobs are added to enhance the flavours. This also distinguish the cebuano pochero from the tagalog bulalo version.

Lechon

One of the highlight of the diner is the Lechon. This is my first time having it. I was very impressed how the roasting can achieve such a thin layer of paper thin crispy skin. The meat itself was not gamey at all. In fact the texture was so tender that it felt as if I was eating chicken.

Bulalo on Hot Plate

I was told that Bulalo on Hot Plate is one the relatively new dish in Cebu gaining popularity. Instead of soup, the marrowy part of the beef shanks is tenderized and placed on a sizzling metal plate and then generously topped with buttered cream of mushroom gravy. For the event, Tony and Chris has replaced the beef shanks with pig shanks to respect the beliefs of some of the guests.

Lechon Buwaya

Crocodile meat is one of the healthiest meat containing little fat and high in protein. After a day of marination, stuffed with the same ingredients as the Lechon Baboy, the crocodile meat is roasted over the charcoal fire for around 6 hours, slightly longer due to the thickness of the meat. I have to say the team did a good job in tenderizing the Lechon Buwaya. The result somewhat felt like eating sio bak with the different layers of textures and the hint of saltiness from the seawater crocodile. However I thought the garlicky seasoning was a bit too overpowering.

Halo Halo

For fans for Iskina Cebu, here is a good news. Chris will be offering Philippine desserts with a new partner. We were lucky to have a glimpse of some of the yummy desserts. My favourite is the Halo Halo, somewhat like a combination of our local ice kachang and bo bo cha cha.

Lastly I leave you with a shot of the dinner which sees the largest crowd ever with 100 pax. This is the reason why I like food blogging and kept me going for all these years as food bonds people together.

Iskina Cebu
Blk 1016 Geylang East Ave 3
Singapore 389731
Tel: +65 67280765
Facebook: https://www.facebook.com/pages/Iskina-Cebu-Singapore/1374400862814975
Website: http://iskinacebu.com.sg/
Nearest MRT: Paya Lebar (CC Line, EW Line)

Opening Hours:
Tue-Sat: 12pm - 930pm
Sun: 12pm - 730pm

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

Miam Miam first started in Bugis, which I thought was once of the most ideal spot to test our their concept - modern, European - Japanese fusion. Now with a second outlet at Westgate, Miam Miam seems to have found its way into the heartlanders. Miam Miam @ Westgate has recently launched a executive Lunch menu. It comes with a soup, a main course ( Sandwich, Pasta or Rice), and rounding it up with a choice of coffee or tea.

Cream of Broccoli 2.8/5

We had Cream of Broccoli to start of the evening. It is not too green, hence, it didn't taste too 'raw' to me.

Miam Miam Spaghetti 3/5

Modern Yaki 3/5

For Pasta, we were presented with Miam Miam Spaghetti ($15.80++) and Modern Yaki ($14.80 ++). You can see the Japanese influence in there. The use of seaweed, bonito flakes and shimeiji mushrooms. I like the use of the savoury ingredients which flavors the pasta naturally without the need to drown them in sauce. Honestly, for both pasta, the taste is there. What disappoints me is that both pasta were way under cooked. If not for that, I would have enjoyed both of them very more.

Riz Noir 3.5/5

Riz Au Curry 3/5

For Rice, we had a choice of Riz Noir ($17.80++) and Riz Au Curry ($14.80++). Again for these 2 dishes, the Japanese elements remains strong. I enjoyed the squid ink rice which remains firm to bite and the sweet milky tamago on top, which complements the savoury rice and seafood. The Riz Au Curry is a crowd pleaser with favourite ingredients such as pork frankfurters, broccoli, cheese and egg, combined and baked in homemade Japanese curry.

Teriyaki Chicken 2.8/5

Available also are sandwich offerings such as Teriyaki Chicken ($15.80++) or BLT ($11.80++). I would suggest giving these a miss and opt for either their Pasta or Rice. I mean why sandwiches, when you can try their signature dishes?

Matcha Red Bean Cream Pancake 3.5/5

Ordering 2 executive Lunch sets will get you and your partner a complimentary Matcha Red Bean Cream Pancake ($12.80 ++). Due to its thickness, the pancake can be a bit dry but the cream gels it well with the melt-in-your-mouth jelly. When I bite into coffee flavoured jelly. Explosive is the word! This really give you the best bang for your buck.

Depending on which dish you choose, at $17.90++ per pax, and together with the complimentary dessert can be quite value for your money. Hence, if you happen to be working around here or have some time to spare for a nice lunch, give it a try.

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.

Miam Miam
Westgate
3 Gateway Drive
#01-21/22
Singapore 608532
Facebook: https://www.facebook.com/miam.sg
Website: http://miam.sg/
Nearest MRT: Jurong East (EW Line, NS Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:
1) Alight at Jurong East MRT station. Take Exit D or A. Walk to destination. Journey time about 3 minutes. [Map]

Joo is a new makegeolli bar and restaurant setting a whole new trend in Singapore food and beverage scene with inspiring modern Korean fare and tipples. Joo which means alcohol in Korean, is located in a three storey heritage shophouses along Tan Quee Lan Street, spotting a sleek, casual and inviting venue.

Hong Dae Tripping 4/5

Makegeolli cocktail could be the next trendsetting drinks using the oldest alcoholic beverage native to Korea. I had the Hong Dae Tripping ($24) which is made from Joo's house brew organic makegeolli (also known as Joo Brew). The cocktail is a mixture of Joo Brew, Grey Goose, Apricot Brandy, Cherry Blossom, Lemon and Rosemary. A light, refreshing and zesty drink.

A trio of Korean banchan welcomes diners as being our diner experience at Joo.

Tofu Chips with Guacamole & Kimchi Salsa 4.2/5

Kick starting the evening we started with the Anju which is similar to bar food that goes well with alcohol. First is the Tofu Chips with Guacamole & Kimchi Salsa ($14). The house made tofu chips is so what like the nachos. I preferred the kimchi salsa but both is as well. It's really addictive and I could not stop going back for more.

Baby Eel Paper 3/5

The Deep Fried Baby Eel Paper ($14) imported from Korean is an interesting snack bite but I don't quite know how to appreciate it.

Warm Kimchi with Tofu & Spam 4.5/5

Many bars have introduced spam fries as a trend for bar snack however I find it too salty to have it on its own. The Warm Kimchi with Tofu & Spam ($16) was an excellent idea to pair house made kimichi, mangalitsa pork belly, tofu, onion and scallion with the luncheon meat. It may sounds complex but the flavours actually work harmoniously.

Makgeolli Sampler 4/5

Being a makegeolli specialized bar and restaurant, I am sure it can be a bit overwhelming with the different selections not knowing where to start with. Worry not as Joo offers a Makgeolli Sampler ($35 for 5). Among the samplers, my favourite is the Yuzu infused makegeolli which is sweet and easy to drink.

Kimchi Chicken Pot Pie 4/5

A nice twist is the Kimchi Chicken Pot Pie ($14) covered by a golden flaky pastry dome. Inside it is a rosy kimchi bechamel gravy studded with chicken tenderloin, celery, carrot, mushrooms, onion and corn. The additional of kimchi gave it good lift in flavour from the somewhat boring traditional taste.

Joo Bossam 4.5/5

Joo uses Mangalitsa for it's pork dishes which is a domestic breed developed in the 19th century by cross breeding the traditional Hungarian Bakonyi an Szalontal breeds with imported Sumadia pigs from Serbia. I thought the Joo Bossam ($28) showcases the sweetness the flavour of the mangalitsa pork belly excellent. Take a piece of the boiled mangalitsa pork belly, white yucha kimchi and a bit of the spicy radish salad and eat it all together.

Slow Roasted Mangalitsa Pork Belly 4.2/5

Another version showcasing the mangalitsa pork is the Slow Roasted Mangalitsa Pork Belly ($32). The thick cut mangalitsa pork belly is eaten together with spring onion salad and Dijon mustard. Have a bit of everything together to get a nice concoction of flavours in the mouth.

Hand Chopped Korean Minced Rib Steak 4.2/5

Beautifully marinated, the Hand Chopped Korean Minced Rib Steak ($20) literally melted in the mouth. Topped with garlic flakes, chopped nuts and spring onions to give it another layer of texture and flavour, lifting the whole enjoyment.

Sojurita 4.2/5

Perfect for chilling out with friends is the Sojurita ($28) which a good for 2 to 4 pax. The easy to drink alcohol, making up of soju and beer will be tough to just stop at one.

Seafood Gochujang Risotto 4.5/5

Last but not least, if you need something substantial then a must try is the Seaffod Gochujang Risotto ($24). The red pepper paste cream sauce risotto comes with an Asian influenced flavour served with shrimp, black mussel, clam and squid. Korean can cook their risotto too!

I left Joo Bar and Restaurant having a better appreciation of makegeolli, especially their preservative free makegeolli with organic rice and purified water which is brew in Singapore locally. The modern take of Korean fare also impressed me a lot. It modernizes the way we appreciate classic Korean cuisine while retaining the traditional flavours.

Joo Bar and Restaurant
5 Tan Quee Lan Street
Singapore 188094
Tel: +65 81381628
Facebook: https://www.facebook.com/joobarsg
Website: http://www.joo-bar.com/
Nearest MRT: Bugis (DT Line, EW Line)

Opening Hours:
Daily: 530pm - 12midnight

Direction:
1) Alight at Bugis MRT station. Take Exit D. Walk straight to Tan Quee Lan Street. Turn left and walk to destination. [Map]

Rabbit Stash which used to be located at an old shop house along Alexandra Road has moved to its new premises at the roof top of Wangz Hotel in Tiong Bahru. Helmed by Chef Matthew, who is born in the year of Rabbit which explains his choice of the restaurant name. Today I am at Rabbit Stash to experience the seasonal menu inspired by the 7 characteristics of Enosphi (Soil, Pristine, Ocean, Nostalgia, Impression, Heritage, Exotic), using a combination of classic French techniques along with a touch of Asian and Singapore flavours.

Snacks 4.5/5

Before commencing on our dinner, we were presented a snack platter which is immediately brought back memories of my dining experience at Jaan. This is simply art on a plate. On the plate we have potato chips on wooden trunk, yam milk jam, lime mayonnaise, lotus chips, baby potatoes with mango and blueberry.

Soil 4/5

We soon embarked on a visual and gastronomic feast starting with Soil. The garden on the plate consists of asparagus pudding, beurre noisette, beetroot "mushroom" and olive crumbs. It felt like a garden blooming with beautiful flowers and I was worried about stepping on them. It took me a while before deciding to explore the beautiful garden, delicately appreciating each elements.

Pristine 4/5

The journey continues, bringing us to Pristine consisting of langoustine, cabbage dashi, 1st born egg and brown rice. Actually I was a little disappointed with the presentation after having seen what the kitchen is capable of. I could not really figure out the inspiration behind the dish but the langoustine is definitely one of the sweetest I ever eaten.

Ocean 4.5/5

Inspired by Chef Matthew loves of diving is the Ocean. The plate consists of scallop. black ink sponge, smoked trout, shrimp and chips. The shrimp with banana mash in the oceanic view caught the attention of my palate with its interesting combination which tasted actually like our local fried banana fritter or goreng pisang.

Nostalgia 4/5

Nostalgia is the next dish which comes with a rich lobster broth, purple crab, handmade noodles and black roe.

Impression 4/5

Chef Matthew is well travelled and the next dish Impression is a reflection of his impressions of the food, people and culture from his travels abroad. Another beautiful presentation consisting of berkshire pig, granny smith, potato "mud" and watermelon.

Heritage 4.2/5

The Heritage is Chef Matthew's way of recreating the familiar taste and ingredients in a different way. The interesting reinventing consists of beef jowl, port-soy, barley porridge and red date. The beef jowl was so soft that it literally melted in the mouth.

Exotic 4/5

When I was introduced to the menu, Exotic caught my eyes with its unique flavour pairings with simple ingredients. I was eagerly waiting to try the green curry gelato. This is really unique. However having it alone maybe a bit overwhelming hence the thought of pairing with mango fromage blanc and snow wine pear gave it a good balance.

A petite four to wrapped up the 7 course degustation menu ($148+)

The new premises at the rooftop of Wangz Hotel spots an intimate 30 seater indoor dining room formed around a semi circle with floor to ceiling glass windows for a 180 degree view of the city. It has comes with a outdoor rooftop terrace in a lush alfresco garden setting.

Embark on a magical journey like Alice in gourmet Wonderland. Satisfying the craving and curiosity at the Rabbit Stash. Once you find the hideout, it will be hard to turn back. Dining at Rabbit Stash is like a visual and gastronomic feast where food is art and art tantalizes the taste buds and senses.

Rabbit Stash
Wangz Hotel
Level R (Rooftop)
231 Outram Road
Singapore 169040
Tel: +65 65951380
Facebook: https://www.facebook.com/therabbitstash.fanpage
Website: http://www.therabbitstash.com.sg/
Nearest MRT:

Opening Hours:
Tue-Fri (lunch): 12pm - 2pm
Mon-Sat (dinner): 630pm - 1030pm

Direction:
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru Plaza (Stop ID 10169). Take bus number 33, 63 and 851. Alight at 2 stops later. Cross the road. Walk to destination. Journey time about 8 minutes. [Map]

2) Alight at Outram MRT station. Take Exit A. Cross the road towards Singapore General Hospital. Turn right and walk down Outram Road. Continue on Outram Road onto Tiong Bahru Road. Walk to destination. Journey time about 15 minutes. [Map]

Foodies News Alert! The World Street Food Congress is back for the 2nd edition from 8 April 2015 to 12 April 2015. The 5 day event will be at the open field opposite Parco Bugis, intersection of Rochor Road and North Bridge Road. Compare to its previous venue in 2013, this year event is conveniently located near Bugis MRT station. In fact, once you get out from Exit D of Bugis MRT station, it will bring you directly to the event venue.

487818_WSFC13MediaFAQ-speakersgroupshotF1Pitbuildingsingaporeconference

This year's instalment of the World Street Food Congress (WSFC2015) comes with the theme "Engage, Empower and Enterprise". The WSFC2015 will consist of 3 main components,

1) The WSF Dialogue-Hackathon
2) The WSF Jamboree
3) The WSF Awards

9ff461_WSFC13Dialogue-Councilmemberspaneldiscussionanthonybourdainspeakingf1pitbuilding

WSF Dialogue-Hackathon (8 to 9 April 2015)

The session will focus on actionable content where delegates can gain deep insights, learn new skills, partner up, discover opportunities and inspire new ideas through panel discussions and presentations by renowned street food advocates, media and street vendors as well as peers.

WSF Awards

Up to 15 categories of WSF Awards will be awarded to deserving individuals, organisations, and cities that show leadership and skills in the field of world heritage and street food culture.

WSF Jamboree (8 to 12 April 2015)

The WSF Jamboree is the most eagerly look forward part of the World Street Food Congress where foodies get to try street food across different parts of the world. This year we will see 23 stalls from 12 cities coming together at the open field of beside Tan Quee Lan Street along North Bridge Road. The top street food vendors and award winning chefs hail from USA, Bolivia, India, Indonesia, Vietnam, Germany, Vietnam, Malaysia, Thailand, Philippines and Singapore will be gathered for the world's best street food party.

The Jamboree is open to the public. Food price will start from $4.50. The public can enjoy a cashless mode of payment via NETS FlashPay (Enjoy a 5% rebate), NETS and/or Credit Card.

8 to 9 April 2015 (Wednesday - Thursday)
Time: 5pm - 11pm (Last order 1030pm)

10 Apr 2015 (Friday)
Time: 4pm - 11pm (Last order at 1030pm)

11 to 12 April 2015 (Saturday - Sunday)
1pm - 11pm (Last order at 1030pm)

Dai Pai Dong, street style live demos daily from 6pm - 8pm
Live music available daily from 8pm - 10pm

Without further ado, I have already short listed a couple of stalls that I want to try at the WSFC2015.

Bon Chovie (USA)
Established by self-trained chef and music industry veteran Renae Holland, Bon Chovie offers a variety of seafood. Her carefully crafted signature fried anchovy dish, which made its first appearance at the famous flea market Smorgasbord in New York. It catapulted to superstardom in 2011. The Bon Chovie signature Fried Anchovy is a little fresh whole fish, lightly breaded and fried to bone soft perfection. This dish is then served with fresh lemon, pickled sweet peppers, and smoked paprika aioli.

Soto Ayam Ambengan Pak Sadi (Indonesia)
This Indonesian dish may sound and look familiar in Singapore, but don't be fooled. Sadi's Soto Ambengan is Indonesia's variant of soto, traditional spiced chicken soup commonly regarded as the perfect form of chicken soto from East Java area, Lamongan. The secret to this dish can also be traced to the use of fresh milk fish, seafood in the stock, and the use of a dangerously addictive and own made "koya" powder added to the stunning spiced broth.

Pak Sadi Soto Ambengan won the top honors in the world's Top 20 Street Food Masters Award at WSFC 2013.

Truflle-paella-lechon-Philippines-Pepitas-Kitchen

Pepita's Kitchen (Philippines)
Founded by Chef Dedet de la Fuente, Pepita's is a private kitchen and is renowned for its Lechon (roast suckling pig) dish. Cebu's most famous street fare. Pepita's edge is the wicked twist to the show. She stuffs it will white truffle oil paella before roasting to blow your mind away. Pepita's stuffed lechon was also recently named the best dish in Asia at the Chowtzer Fast Feasts Awards in London in 2014 while celebrity Chef Anthony Bourdain has also labelled this Pinoy dish "the best pig ever".

Penang Apom Manis (Malaysia)
A humble street food cart in Penang's Georgetown for over 30 years. The little Penang cart holds 5 little wood fire stoves upon which sit a special non stick wok. Their Apom or Indian style rice flour pancakes, comes lovingly enhanced with coconut mil and is EXTREMELY thin and crispy while the centre is cloth like soft. It is a pleasure just watching them spin the batter around the wok, letting the heat transform the pancake, making it a joy to devour.

Kinilaw-USA-East-Side-King-Qui-Resturant

East Side King (USA)
East Side King is a group of Asian-inspired street food restaurants and food trucks in Austin, Tx. Founded by Chef Paul Qui and Moto Utsunomiya in 2009. Paul left his fine dine executive chef job after his winning ways with his street food skills in Top Chef S9 show to set up ESK. It began as a food trailer behind a dive bar on Austin's East Side, and has grown to include 5 locations throughout Austin. One of his food trucks was named one of Bon Appetit magazine's Best New Restaurants in Amercia 2014.

I am sure many of you is also keen to know more about, Anthoy Bourdain's plans for the upcoming Bourdain Market, a Singapore style hawker centre in the USA featuring street food around the world. Head down to the World Street Food Congress 2015 to hear from the man himself.

In line with commemorating Singapore's 50th birthday, the National Heritage Board will be launching the SG50 Deliciously Singaporean Exhibition at the World Street Food Congress 2015 on 8th April 2015. The exhibition will showcase Singapore's food heritage and subsequently feature 50 uniquely Singaporean dishes and pop-up cooking demonstrations, curated by Makansutra.

World Street Food Congress 2015
Date: 8 to 12 April 2015
Location: Open green field opposite Pacro Bugis (Bugis MRT station Exit D)
Facebook: https://www.facebook.com/WSFCongress
Website: http://wsfcongress.com/

Oriole Coffee + Bar has undergone a rebranding back in October 2014. Everything from the cafe's interior to the coffee and food menu has been given a makeover to deliver a more wholesome dining experience.

You won't believe how yummy this plate of black rice is. Tossed with smoky lap Cheong (Chinese sausages) and shredded chili, the Fried Wild Rice ($11) tasted just like the crispy burnt rice that we scraped off desperately at the last from claypot rice.

Fried Wild Rice 4.8/5

But now we don't have to save the best thing for the last and can dive in straight into this aromatic flavorful bowl of crunchy gains that are quarantined from any unpleasant bitterness. Best of all, they bind together nicely with a shy ingredient that chose to hide its glamour beneath the pile of rice —Onsen Egg.

Taisho White 4/5 and Taisho M.A.D. Milk 4/5

An example of an innovative creation is Oriole's new signature cold brew, Taisho Coffee, whose flavors are extracted by steeping ground coffee in ice cold water for hours. It is available in black ($6) or white ($7).

I am no coffee expert so I tried the Taisho M.A.D. Milk ($8), which is literally coffee blended with cold pressed milk made from Macademia. Almond. Dates. In fact, Oriole Coffee + Bar is the pioneer of the coffee and nut milk hybrid in Singapore! The subtle acidity of the coffee was neutralized by the milk, which made this a pleasant drink to enjoy anytime of the day.

M.A.D. Milk 4.2/5

But I still prefer sipping a cup of soothing cup of pure M.A.D milk ($10) as it was the warm temperature, which brought out the full-bodied nuttiness of the milk.

Lamb Cutlet 3.8/5

Besides the appetizing fried rice earlier, the Small Plates section also includes other moreish delights such as the Mantou Sloppy Dog and Lamb Cutlet ($22), a trio of grilled lamb ribs garnished with roasted cumin puffs (think Indian papadum crackers), pickled apricots and mint leaf. The chemistry between the lamb, cumin and mints made this a very Indie dish that would be an instant hit if the intensity of the mint is heightened. It is quite pricey but the texture of the lamb was spot on chewy with rosy pink interior.

Capellini Crabmeat 4/5

Much has been raved about the Garlic Prawn Risotto but we decided to try something different, Capellini Crabmeat ($26). This is a full-fledged meal that goes generous on fresh crabmeat and piquillo pepper. I thought the choice of using Capellini was quite clever because I get more flavours per strand without compromising the chewiness, given that this pasta falls in between angel hair and spaghetti.

Reuben Served with Paprika Fries and Salad 4.2/5

Coffee-cured salt beef, anyone? Yes, this man-sized Reuben ($17) gives diners piled layers of home-made coffee-cured salt beef, sauerkraut, melted Swiss cheese and mustard mayo between delightfully crispy grilled rye bread. I couldn't distinguish the java notes in the beef but it doesn't really matter as the superb balanced of flavors (especially between the tangy sauerkraut and salty beef) left me deeply enamored. Oh boy, I never dare to look at these Western sandwiches the same way again.

Waffles Miso 4.5/5

While Oriole may not be a waffle specialty shop, one would definitely live in regrets without trying their "Waffles Miso" ($12), at least I know for sure I will. Stacked precariously atop one another without any overkill of toppings, the golden waffles boasts spongy interior with delicately crisp yet chewy edges that you would love to sink your teeth into right upon serving. Oriole breathes new life into this dish not only by sneaking in a small dosage of buttery milk streusel, but also blending miso into caramel, adding a funky umami touch to the sickly sweetness.

White Chocolate Yuzu Cheesecake 3/5

White chocolate has unabashedly stolen the show here, obscuring the citrusy compounds of the Yuzu beneath the rich cheesecake ($8). Together with the frantically melting ice cream and raspberry sauce, this plate has reached the zenith of sweetness and may need to find a balance so that the prized Yuzu fruit need not just be carrying an exotic title on the menu.

Chocolate and Coconut Affogato 4/5

And one last dessert to end the night? The classic Chocolate and Coconut Affogato ($9) that once again reminds me that we are in a place where coffee calls the shot. The rich espresso coffee adds a satisfying bitter kick to the sweet ice cream even though it was shunned of any coconut flavors. And what make this a kind of super-sophisticated sundae was the cocoa crumbles that contributed another wildly pleasurable form of bitterness.

Out of this sleek chill-out space in Orchard emerges mostly comfort food, unobtrusively finessed and hearty in portions. Better still: a lunch promotion at $19++ that allows you to have any of the Oriole Classics with salad and iced tea. There is also an all-day breakfast menu that ends till 6pm and even takeaway counter where early risers in the Somerset area can grab some baked goodies and coffee. Yes, there is so much more to Oriole Coffee + Bar than initially meets the eye.

Written and Photograph by Li Tian, a passionate foodie behind Singapore-Japan Food Blog “Dairy & Cream”. Has an eye for pastries and desserts.

Oriole Coffee + Bar
Pan Pacific Services Suites
96 Somerset Road
Singapore 238163
Tel: +65 6238 8348
Facebook: https://www.facebook.com/OrioleCoffee
Website: http://www.oriole.com.sg/
Nearest MRT: Somerset (NS Line)

Opening Hours:
Dine-In
Sun to Thu & PH: 10am – 11pm
Fri to Sat & Eve of PH: 10am – 12am
Grab & Go
Daily; 8am - 5pm

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

Escape Restaurant & Lounge at One Farrer Hotel will be collaborating with Guest Chef Aek Charttrakul and his team from Thailand Culinary Academy from 2 to 16 April 2015 to offer diners a feast of the best of authentic Thai cuisine.

The feast offers a tantalizing spread of Thai appetizers on the buffet line. Just to name some of them, there are Som Tum (Spicy Papaya Salad), Mee Krob (Crispy Vermicelli), Kung Hom Pha (Fried Shrimp Spring Rolls), Meang Khum (Assorted Thai Herbs wrapped in Betel Leaves), Kao Tang Na Tang (Crispy Rice Cracker with Chili shrimp Dip) and Yum Kai Yang (Spicy Roasted Chicken Salad) which I tried.

Among the appetizers I tried, my favourite was the Som Tum and Meang Khum. Love the spicy kick of the papaya salad with the saltiness of the fish sauce together with the crunchy shredded papaya. I first had Meang Khum was back at the defunct Sweet Salty Spicy. Be surprised by the burst of flavours wrapped underneath the betel leaves with just some simple ingredients.

Singaporean are not foreign to Thai cuisine as there are many eateries around the island. We usually will order the tom yum soup. However, today I am introduced to a new soup dish that I have not tried, Tom Kha Gai (Thai Coconut Chicken Galangal Soup). The combination of coconut, lemongrass and spiciness made this a comforting bowl of soup.

There are also many other Thai main course to delight the taste buds further such as the Massaman Nua ( (Massaman Curry with Beef), Hor Mok (Steamed Fish Cake), Pla Tod Nam Makham (Fried Snapper with Tamarind Sauce), Poo Pad Pong Karee (Stir Fried Crab with Egg and Yellow Curry) and Kalum Plee Pad Nam Pla (Stir Fried Green Cabbage with Fish Sauce).

Sweeten the Thai feast with a dual of desserts, the Kao Naew Mamuang (Coconut Sticky Rice with Mango) and Look Choob (Mung Bean Dumpling). I have come across Look Choob many times but I have yet to try them until today. I felt in love with this little fruit miniature with its jelly-like thin skin and filled with mung bean. I thought it will be very sweet so I have avoided them all these while but it turned out otherwise.

The buffet spread just not only stop there. Like all buffet, there is an extensive spread of delectable selection such as local dishes, Japanese and Seafood. Eat to your fill with these international offerings along side the authentic Thai dishes.

Just beside the buffet restaurant is the lounge that shakes up some interesting cocktails to complete the night with a couple of drinks.

On weekends evening, traditional Thai dance performances will keep you entertained while you enjoy the delicious food. Diners will also stand a chance to win attractive prizes in the lucky draw featuring a return trip to Bangkok with 5 star accommodation for 2 persons as the top prize.

Prices
Lunch - $45++ (adult)
Dinner - $60++ (adult)

Escape Restaurant & Lounge
One Farrer Hotel & Spa
1 Farrer Park Station Road
Singapore 217562
Tel: +65 67057828
Website: https://www.onefarrer.com/Pages/Home.aspx
Nearet MRT: Farrer Park (NE Line)

Opening Hours:
Daily: 12pm - 230pm, 6pm - 1030pm

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

Located at a non prominent corner of Roxy Square on the ground floor is a food court that housed a laksa stall calling themselves the The Original Katong Laksa since 1950s or also known as Janggut Laksa. I will not go into the history of katong laksa as you can read it at ieatishootipost blog.

Laksa 4/5

The Laksa ($4/$5/$6) is served with the noodles pre-cut and can be easily eaten with a spoon. This is quite a good bowl laksa with a lemak but yet not too rich broth. The spiciness was rather mild so even children will be able to take it.

The bowl of laksa is also accompanied with prawns, cockles, bean sprouts and fishcakes.

Overall I find the laksa lack the omph factor. The broth itself is on the light side for my liking, lacking that dried shrimp fragrant and rich coconut creaminess. However compare to many laksa stall, this is still a decently above average bowl of goodness.

The Original Katong Laska
Roxy Square
50 East Coast Road
#01-64
Singapore 428769
Nearest MRT: Dakota (CC Line)

Opening Hours:
Daily: 830am - 530pm

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 10 or 32. Alight 6 stops later. Cross the road and walk to destination. Journey time about 15 minutes. [Map]

The annual eagerly await Durian Fiesta at Goodwood Park Hotel is back again from 16 March to 2 August 2015. And this year is the biggest durian fiesta ever with six new creations to form a formidable line up of durian-centric goodies this year, twice as many as previous years.

The new creations, all teeming with intense D24 durian goodness, include the Durian Rainbow Ice Cream Cake, a multi-coloured confection. The Durian Carrot-Walnut Cake, a traditional bake frosted with pulpy durian cream in lieu of the typical cream cheese. Offering oodles of pleasure in innocuously dainty forms are the Durian Macarons and Mini Durian Chocolate Wafer Rolls.

From 16 March to 2 August 2015, these novel delights can be purchased at the hotel's Deli, along with the other iconic signature items such as the Durian Puff, Durian Mousse Cake, Durian Strudel, Durian Crepe and D24 or Mao Shan Wang Durian Ice Cream. Most noteworthy is the return of the Durian Cappuccino Cake, back by popular demand after a three year absence.

Among the slew of fresh innovations and returning favourites, the spotlight falls on the Mao Shan Wang Horn, a nostalgic throwback in the 60s. The conical pastry filled with creamy durian pulp is an inspired spin on old school cream horns, a popular offering in local neighbourhood bakeries then. This limited edition treat will be available at the Deli with the Mao Shan Power Puff, a jumbo sized profiterole from 30 May to 2 August 2015.

From 30 May to 2 August 2015, Coffee Lounge will also be servicing its much lauded Dessert buffet with durian pastries during lunch and dinner.

Dessert Buffet with Durian Pastries only - $35.80++ per pax
Top-up of Dessert Buffet with Durian Pastries with any a la carte main course order - $28.80++
Taiwan Porridge a la carte Buffet, inclusive of Dessert Buffet with Durian Pastries - $49.80 ++ per adult, $24.90++ per child

Coffee Lounge
Tel: +65 67301746
Order Website: http://festivepromotions.goodwoodparkhotel.com/

Deli Opening Hours:
Daily: 9am - 9pm

When I was told that Sapporo Lion Group has opened Ginza Lion Beer Hall in Suntec. I was rather surprise. It shows how long I have not stepped into Suntec City. The place has really changed with new F&B establishments moving into the refurnished tower 4 of the mall.

Sapporo Premium Beer, Boot (600ml)

Ginza Lion Beer Hall started in Ginza, Tokyo since 1899 originally as the sales division of Sapporo Beer. Hence it is not surprise to find sapporo beer on the menu. I thought the Sapporo Premium Beer served in a boot glass ($18) was rather interesting.

Tai Lemon Ponzu 4/5

So what do Japanese like to eat when they have a couple of drinks? The Tai Lemon Ponzu ($12) which is seabream sashimi with sliced onion, fried garlic with lemon and shoyu sauce is not a surprise consisting Japanese loves their sashimi. The light and refreshing flavours made it a pleasant companion for the drinks.

Asazuke 4.5/5

The Asazuke ($5) which is homemade pickled radish and cucumber is very addictive with it sourness and some how help to neutralize that bitter aftertaste of alcohol on the palate.

Gobo Karaage 3/5

A new chapter in my food experience is the Gobo Karaage ($8). This is actually deep fried burdock, a type of root. It is actually pretty soft in texture.

Chicken Wings 4.5/5

Not to be missed is their Chicken Wings (4/8pc for $10/$18). The deep fried chicken wing with white pepper and soy sauce is well infused with the loving seasonings. Definitely one of the best wings I have eaten for a long while.

Prawn and Mushroom Ajillo 3/5

I like to call the Prawn and Mushroom Ajillo ($12), the Japanese interpretation of bruschetta. Two kinds of button mushrooms and prawn are cooked in garlic olive served in sliced breads. To eat, I placed the cooked mushroom and prawn on top of the bread and have them together.

Roasted Black Angus Beef 4.5/5

The beer hall not only serves bar food but it also offers a delectable selection of mains too. Not to be missed is their Roasted Black Angus Beef (200g/400g for $28/$50). Roasted to an inner pink with just salt and pepper, this is one beautiful and flavourful piece of steak cooked to perfection.

Grilled Chicken with Thyme 4.2/5

If you are not into beef, then the Grilled Chicken with Thyme ($18) is a good alternative. Grilled with thyme and served with rosemary potato, sauteed mushroom, broccoli and corn. Besides the juicy and tender chicken, the roasted rosemary potato caught my attention will its nice caramelized exterior.

Beer Batter Fish and Chips 4/5

From the land we moved to the sea. The Beer Batter Fish and Chips ($10/$18) served with french fries. The batter is thin and crisp but I could not really taste any trace of beef in the batter. For the fish itself, there were some mix reviews on the texture. The dory was really soft and melted in the mouth coated underneath the thin batter. However some prefers a bit of bites to it, suggesting maybe the use of red snapper maybe a better choice. Nevertheless, this is still a good plate of fish and chips to order.

Pancetta Carbonara 4/5

For something simple and quick especially for the working executive around the vicinity, the Pancetta Carbonara ($16) is worthy for a try. The creaminess coating around each strand of the pasta made it slurping good lifted by the saltiness from the Italian bacon.

Cumberland and Arabiki Sausages

The perfect choice to go with a glass of beer would be the Cumberland and Arabiki Sausages ($16). The plate comes with two pieces of in house recipe sausages as well as two pieces of Japanese herbed sausages served with mashed potato and sauerkraut. It can't really go wrong with these freshly made sausages.

Tiramisu 3/5

Creme Brulee 3/5

The menu also offers a couple of desserts but it definitely is not their forte. Both the Tiramisu ($8) and Creme Brulee ($8) were decent but I probably would just spent the money on another round of beer.

Ginza Lion Beer Hall not only carries Sapporo beers but also alcohol from various countries such as Germany, Australia and Belgium. Together with a delectable selections of snacks and mains, this is a perfect place to chill out with a group of friends.

Ginza Lion Beer Hall
Suntec City Mall
3 Temasek Boulevard
#01-649/650
Tower 4
Singapore 038983
Tel: +65 68366053
Website: http://www.sapporolionsg.com.sg/ginza-lion/
Nearest MRT: Promenade (CC Line)

Opening Hours:
Daily: 11am - 1130pm

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

The location of Ginzawa Japanese Dining at Palais Renaissance is lead by Chef Donny Tan, who has over 30 years of culinary experience under his belt. Ginzawa which means silver river, offers an unfussy traditional Japanese fare elevated with a modern twist.

Sake Kinuta Maki 3.5/5

Dinner at the new Ginzawa restaurant started with some like appetizers in the Sake Kinuta Maki ($12). The rings of daikon is stuffed with salmon and seaweed and interestingly dressed with a egg yolk sauce. The purple and green seaweeds not only provided colourings to the dish but an extra layer of crunchiness to the dish.

Sakura Ebi Salad 3.5/5

A light and refreshing dish is the Sakura Ebi Salad ($22) dressed in mirin, dashi and soy sauce. The addition of sakura ebi gives the mixed greens a boost in both flavours and textures.

Wagyu Tataki 4.5/5

The perfect dish for the night has to go to the lightly seared Wagyu Tataki ($30) with ponzu sauce. The flavour of the beautiful beef is further accentuated by the dipping ponzu sauce which literally melted in the mouth.

Tai Moto Yaki 4/5

The Tai Moto Yaki ($22) comes with a nice grilled coating of sweetness which is pretty pleasing to the palate. More interestingly that distracted us from the main, is the sliced egg or rather what looks like it. It is actually squid ring stuffed with shishamo roes. This is a popping good surprise for the dish.

Kurobuta Tsuke Soba 3.5/5

I actually have not really seen this combination been served on the menu elsewhere before. The Kurobuta Tsuke Soba ($20) felt like a set meal that comes with buckwheat noodles and sliced kurobuta with a yuzu perfumed dipping sauce.

Tempura Moriawase (Deluxe) 3/5

On the fried items, there is the Tempura Moriawase, Deluxe ($35) which consists of Anago Ippon Age, Amaebi Hotate Kakiage and Uni Tempura. I personally thought it is a waste of the uni as I could not really taste any trace of it in the seaweed pillow.

Wagyu Saikoro 4/5

The pan fried Wagyu Saikoro ($48) with garlic, mushroom and bean sprouts is quite straight forward it is execution allowing one to appreciate the quality of the tender and juicy beef.

Kurobuta Zaku Don 4/5

The Kurobuta Zaka Don ($35) is only available in the lunch set and comes with miso soup, chawanmushi and dessert. The pork is braised for a good 8 hours to achieve that melted in the mouth texture. Together with the flavourful rice, customer will left the restaurant satisfied with the lunch.

Tokusen Hokkai Chirashi Don 4.8/5

Instead of offering affordable chirashi don for lunch, Ginzawa has gone premium with its Tokusen Hokkai Chirashi Don ($50) which is only available for lunch set that comes with miso soup, chawanmushi and dessert. Definitely the price justify for the freshness and quality of the sashimi. However I think it is too expensive for lunch. Customers may think twice before ordering it.

Ginzawa Japanese Dining
Palais Renaissance
390 Orchard Road
#01-06/07
Singapore 237781
Tel: +65 67360100
Facebook: https://www.facebook.com/ginzawa
Website: http://www.ginzawa.com/
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily: 12pm - 3pm, 6pm - 1030pm

Direction:
1) Alight at Orchard MRT station. Take Exit E. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Palais Renaissance is right after Royal Thai Embassy. Journey time about 10 minutes. [Map]

2) Alight at Orchard MRT station. Take Exit A. Walk towards Shaw House via underpass. At the road level, walk along Orchard Road towards Royal Thai Embassy direction. Palais Renaissance is right after Royal Thai Embassy. Journey time about 10 minutes. [Map]

I finally made my way down to Tan Quee Lan Street to check out this year's World Street Food Congress 2015. Love their new location and the vibe of the whole place. It felt like an outdoor picnic carnival. The World Street Food Jamboree is happening now to 12 April 2015, showcasing 23 stalls from different parts of the world which is the main attraction of the whole congress. The response has been overwhelming, so much that stalls ran out of food and they have to close early. In anticipation of the weekend crowd, the organizer and stalls owner has made the necessary adjustment and arrangement.

If you do not want to miss this event. You have 2 more days left to check it out. The world street food jamboree will be opened from 1pm to 11pm this weekend.

The first stall I checked out is East Side King. The East Side King is a group of Asian-inspired street food restaurants and food trucks in Austin co-founded by Top Chef champion Chef Paul Qui.

Chicken Inasal Taco

Kinilaw

I tried both the Chicken Inasal Taco and Kinilaw from East Side King. The Chicken Inasal Taco is my favourite among the two dishes. The crispy chicken skin encased in the soft taco was the winning factor for me. The Kinilaw which is also known as Filipino ceviche has an interesting combination of Asian flavours. However it was not sharp enough for me.

The next stall I wanted to try which is on the top of my list is Bon Chovie from the United States of America. It is established by self-trained chef and music industry veteran Renae Holland.

Bon Chovie offers a variety of seafood. Her carefully crafted signature fried anchovy dish, which made its first appearance at the famous flea market Smorgasbord in New York. It catapulted to superstardom in 2011.

Fried Anchovy

The Bon Chovie signature Fried Anchovy is a little fresh whole fish (shishamo), lightly breaded and fried to bone soft perfection. This dish is then served with fresh lemon, pickled sweet peppers, and smoked paprika aioli. All these together with the belly packed fish roes is just heavenly.

Supporting our local hawker heroes/heroines, I had Chey Sua Carrot Cake who also took part in the Ultimate Hawker Festival 2014 last year which I am one of the curators. It is glad seeing the 2 sisters still cooking from their heart preserving the tradition taste for our hawker heritage.

Fried Carrot Cake

Both sisters still continues to handmade and steamed their white radish cake in aluminium bowls just like how it was done more than 50 years ago. One side of the carrot cake is pan fried longer to achieve the crispy exterior while still retaining that silky texture inside.

Another local stall at the World Street Food Jamboree is Keng Eng Kee Seafood established by Chef Liew Choy in the 70s. Now the kitchen is headed by his son, Wayne Liew in the picture.

Keng Eng Kee Seafood is offering a Seafood Platter with 3 Dips. The platter comes with deep fried soft shell crabs, calamari and egg plant. The 3 different dipping sauces are chilli crab, salted egg yolk and black pepper.

Pak Sadi Soto Ambengan won the top honors in the world's Top 20 Street Food Masters Award at WSFC 2013. Since they are back for the 2nd year, I got to try this honorary stall.

Soto Ayam may sound and look familiar in Singapore, but don't be fooled. Sadi's Soto Ambengan is Indonesia's variant of soto, traditional spiced chicken soup commonly regarded as the perfect form of chicken soto from East Java area, Lamongan. The secret to this dish can also be traced to the use of fresh milk fish, seafood in the stock, and the use of a dangerously addictive and own made "koya" powder added to the stunning spiced broth.

Seafood Omelette

My most favourite dish at this year World Street Food Congress has to go to the Seafood Omelette sold by Hoy Tord Chao Lay. The ultra crispy omelette with soft, fluffy insides is plated with a portion of freshly seared crunchy sprouts and completed with a splash of pepper and fish sauce.

Goubuli (狗不理) is a chain brand in China dated back to 1858 with its first outlet established in Tianjin , China. It started as a bun (包子) business using half leaven dough, richly flavoured meat and a delicious soupy filing invented by Guozi (狗子). The legendary bao zi or bun soon attracted patrons all over China and business was so busy that the inventor has no time to engage with his customers. Hence the name Goubuli (狗不理) came about as he has no time to talk with his customers.

You may wonder why the number nine for the outlet in Singapore? Uniquely, each branch around China as well as overseas are given an unique number to distinguish among themselves.

Goubuli Bun with Meat and Vegetable Filling 3/5

Inevitably we have to try the legendary bun or Bao Zi (包子) at 9Goubuli which propelled it to fame.
The Guobuli Bun with Meat and Vegetable Filling ($2.60/pc) may seems to have the best of everything but it also lost its character, trying too hard too much in stuffing all the different ingredients into the dough. While the filling may not have satisfied me, I thought the dough is superb. Unlike the bun we have in Singapore which is thicker and fluffier, this is thinner and softer in texture. It actually allows the appreciation of the fillings to come through more.

Goubuli Bun with Wagyu and Vegetable Filling 4/5

On the other hand, I actually preferred the Goubuli Bun with Wagyu and Vegetable Filling ($3.50/pc). Using a mix of A3 and A4 wagyu beef, the hand chopped beef has more bites to it and the flavour is richer.

Goubuli Bun with Vegetable Filling 4/5

A vegetarian options will be the Goubuli Bun with Vegetable Filling ($1.90/pc). Actually this is also not bad too with the sweetness and crunchiness of the vegetables. A worthy note to mention is the dough used to make all their buns are made from a mixture of three different flours imported form Australia and Canada to get that consistency.

Appetizer Combination 3.5/5

Next we have a trio of Appetizer Combination. The sampling platter allows us to have a glimpse of the cold dish menu. The Pork Terrine ($10) is a rare item to be found on a Chinese restaurant menu. The version is a bit too soft as I am used to the local Teochew version of pig trotter aspic. The Steam Chicken with Szechuan Chilli Sauce ($12) is too mild for me, I think it can go up a notch or two with the spice level. Lastly the Vinegar Marinated Wood Ear Mushroom ($8) is my favourite with its tanginess and crunchy texture. A good starter to whet up the appetite.

Braised Fish Maw in Superior Soup 4.5/5

Say no to shark fin and have the Braised Fish Maw in Superior Soup ($18) instead. This is my first to come across such a smooth piece of fish maw which could have mistaken as cuttlefish from the sight of it. Cooked for hours with carrot and duck and chicken, the superior soup is packed with rich robust flavours.

Szechuan Style Poached Sliced Fish 4/5

The Szehcuan Style Poached Sliced Fish ($22/$33) uses cod fish is more fatty and buttery. I understand the restaurant dilemma in tuning down the spicy level to cater for the general public. I personally like it to be spicier.

Spicy Diced Chicken with Red Capsicums 4.2/5

The Spicy Diced Chicken with Red Capsicums ($18/$27) is so addictive that I could not stop going back for more. This is one of my favourite dish for the night.

Lobster Stir Fried Dry Noodles 3.8/5

This dish is actually not on the menu. The Lobster Stir Fried Dry Noodles is actually a combination of 2 dishes on the menu, the La Mian was stir fried and paired with baked half lobster. An interesting twist of substituting the normal dry noodles with la mian but the highlight has to be the fresh live lobster. It was not over baked and retained that bouncy texture and sweetness.

Banana Chocolate Spring Roll

We wrapped up the dinner with both a warm and cold dessert in the Banana Chocolate Spring Roll with Coconut Ice Cream. Banana and chocolate is the classic combination and the flavours works wonderfully encased by the crispy deep fried spring roll. The coconut ice cream was a bit too sweet and lacking the subtle refreshness of coconut.

9Goubuli (狗不理) at Marina Bay Sands (MBS) not only sells the legendary buns but an extensive offering of other dishes such as homemade noodles, seafood, dim sum and rotisserie. In short, it is a Chinese restaurant offering a variety of Chinese cuisine on the menu.

9Goubuli (狗不理)
Marina Bay Sands (MBS)
The Shoppes
Canal Level
B2-02
2 Bayfront Avenue
Singapore 018792
Tel: +65 66887799
Facebook: https://www.facebook.com/9goubuli
Website: http://www.9goubuli.com/
Nearest MRT: Bayfront (CC Line, DT Line)

Opening Hours:
Daily: 11am - 11pm

Direction:
1) Alight at Bayfront MRT station. Take Exit D. Walk to destination. Journey time about 5 minutes. [Map]

Hearty salad delivered to your doorsteps. Spinacas is the latest delivery service started by Phyllis zipping around the roads in Singapore with her little red vespa.

Today I am trying Morrocan Spiced Chicken Salad which consists of baby spinach and chicken cubes marinated for 12 hours with fiery Middle Eastern spice blend and sauteed to juicy perfection. It is topped with honey cherry tomatoes, broccoli, hard boiled egg, cheddar cheese, nuts and grapes, dressed in extra virgin oil, salt & pepper.

Morrocan Spiced Chicken Salad 4.5/5

I like the fact that the dressing and sauteed chicken are packed separately. Eating healthy does not mean just piles of greens. Paired with the spicy Morrocan chicken, this has made salad eating for fun and delicious.

Currently on the delivery menu, there are seven delectable and healthy salads such as the Chilli Con Carne (beef) Salad, Honey Soy Chicken Salad, Vegetarian Tofu Patties Salad, Vegetarian Ratatouille Salad, Homemade Pork Balls Salad, BBQ Pulled Pork Salad and the Morrocan Spiced Chicken Salad which I tried. These salads start from $9 with options of add ons at extra cost.

Spinacas
195 Pearl's Hill Terrace
#01-55
Singapore 168976
Tel: +65 97707039
Facebook: https://www.facebook.com/spinacas
Website: http://spinacas.myshopify.com/

Food delivery has gotten even easier and convenient with the Food Panda App that is easily available on the smart phone. The Food Panda Home Delivery App can be easily download from the Apple App Store, Google Play and Windows Store

It was a raining day and we were too lazy to cook. Hence I went to the Food Panda App for rescue. Upon launching the application and keying in the postal code of our place, the application listed down the restaurants that are opened for delivery. After browsing through the restaurants list, I decided to try some Northern Indian cuisine from Indian Curry House. It will be perfect for the cold raining weather.

Navigation of the restaurant's menu is easy with photos and description of the dishes. After adding the food order, the basket will display a summary detail of the items, total amount as well as the expected delivery time.

Last but not least, proceed to checkout to make payment with a choice of Cash On Delivery or Online Payment.

I wasn't expecting a panda greeting me when I received my delivery. It came in a very cute delivery plastic bag with my food neatly packed and secured. The greatest part is my food arrived warm.

Check out the spread of food I have ordered from Indian Curry House. The Chicken Biryani, Butter Chicken, Baingan Bharta are packed in plastic containers while the Butter Naan is wrapped in aluminium foil.

Butter Naan

Butter Chicken, Baingan Bharta

The warm Butter Naan was really good and fluffy. The naan goes excellently with the Butter Chicken and Baingan Bharta packed with aromatic spices.

Not seen in the picture is the chicken pieces and a hard boiled egg underneath the pile of fluffy basmati rice. This is definitely one delicious Northern Indian feast. The Food Panda App has made home food delivery is a one simple and seamlessly easy.

Food Panda
Website: https://www.foodpanda.sg/
Download at Apple App Store, Google Play and Windows Store

Indian Curry House
Sixth Avenue Centre
805 Bukit Timah Road
#01-03
Singapore 279883
Tel: +65 64636289
Website: http://www.indiancurryhouse.com.sg

Town Restaurant at Fullerton Hotel Singapore welcomes guest Chef Frank Ho Chien Pin from Taiwan, as they collaborates for a week long culinary promotion from 10 April 2015 to 19 April 2015, adding an array of delicious Taiwanese specialties to the restaurant's dinner buffet.

Stir Fried Noodle with Three Juliennes 4/5

Chef Ho is currently an Associate Professor in the National Kaohsiung University of Hospitality and Tourism, Chinese Cuisine Faculty as well as restaurant consultant. Armed with more than 47 years of experience in the culinary field.

Stir Fried Pork with Scallion 3.5/5

Guest at Town Restaurant during this period can savour a wide selection of over 30 authentic Taiwanese dishes under one roof on top of the local spread such as Laksa, Satay and Bak Kut Teh.

Three Cup Chicken 4/5

During my visit, I managed to try some of the authentic cooked dishes from Taiwan such as the Yang Zhou Style Fried Rice with Shrimp and Char Siew, Stir Fried Noodle with Three Juliennes, Three Cup Chicken, Stir Fried Fresh Whole Chicken with Ginger and Sesame Oil, Stir Fried Pork with Scallion, Stir Fried Squid and Sauteed Oyster with Black Bean Sauce.

Yang Zhou Style Fried Rice with Shrimp and Char Siew 4.2/5

Among the cooked dishes I tried, the fragrant fried rice topped with diced char siew and shrimp was one of my favourite. Each grain of the rice is nicely coated and separated, not sticking to one another and most importantly not greasy. The added char siew and shrimp further boost the aromatic experience.

Stir Fried Squid 3/5

Stir Fried Fresh Whole Chicken with Ginger and Sesame Oil 4.2/5

The other dish that stood out for me is the Stir Fried Fresh Whole Chicken with Ginger and Sesame Oil. Perfumed by the aromatic sesame oil, ginger and spring onion, the chicken was cooked to a palatable tender bite.

Braised Pork with Steamed Bun and Pickled Mustard Green 4/5

Another interesting dish to try is the Braised Pork with Steamed Bun and Pickled Mustard Green. Similar to our local Kong Bak Pau, the additional of pickled mustard green and peanut provided extra layers of textures and flavours to the whole execution compare to the version we are more familiar.

Chef Ho demonstrated his skill handmaking us the La Mian. He told us that on average it takes about 2 years to master the skill. Look at how skillful he is, just by using his fingers to provide the long strand of noodles.

Steamed Rice Cake stuffed with Red Bean

Steamed Rice Cake stuffed with Pickled Mustard Green

The Taiwan dinner buffet also comes with a selection of sweet treats such as the Penghu Black Sugar Steamed Rice Cake stuffed with Red Bean, Steamed Rice Cake stuffed with Pickled Mustard Green, Peanut Mochi, Pineapple Cake and Sun Cake. Among the 6 delicious treats, my favourite has to be the green coloured Steamed Rice Cake stuffed with Pickled Mustard Green. I like the savoury stir fried filling that has crunchy shreds of vegetables fragrant by the mushrooms and dried shrimps.

Town Restaurant's Authentic Tastes of Taiwan Dinner Buffet
Date: 10 April to 19 April 2015
Time: 630pm to 1030pm

Sun-Tue: $55++ (adult), $28++ (child)
Wed-Sat: $69++ (adult with seafood selection),
$89++ (adult free flow of draught beer and Singapore sling),
$34++ (child)

Reservation
Tel: +65 68778128
Email: town@fullertonhotel.com

Town Restaurant
The Fullerton Hotel Singapore
1 Fullerton Square
Singapore 049178
Tel: +65 68778188
Facebook: https://www.facebook.com/TheFullertonHotel
Website: http://www.fullertonhotel.com/dining/diningCategories_2-en.html
Nearest MRT: Raffles Place (EW Line, NS Line)

Direction:
1) Alight at Raffles Place MRT Station. Take Exit H. Turn right and walk towards the river. At the river, turn right again and walk to destination. Journey time about 5 minutes. [Map]

Boon Tat Street seems to have spruced up lately, with the opening of some new bars and kitchens. FYR Cycene Ond Drinc (pronounced as FIRE Kitchen And Drink), is the latest addition. The dining concept of FYR is simple. Just think of how cavemen cook their food. The chefs of FYR create modern European-style cuisines and dishes using the Josper Charcoal Oven and lychee wood which is known to give the dishes a smoky note with a tinge of sweetness.

Baked Half Bone Marrow 3.8/5

The storied wall murals which illustrate the etymology of fire, caught my attention the moment I walked in. Barely 2 weeks old, the hard wooden benches still smell like fresh off the trees! We started off the evening with 3 of their appetisers which were all very aesthetically pleasing. Out of these three, the Baked Half Bone Marrow ($15) stands out the most for me. The half bone marrows is spiked with Thai basil and Asian spices. With the salsa, the bone marrow forms an appetising spread on the veal sweetbread. It was even more so when I sprinkled some salt onto it. I was rather disappointed with their Baked Freshly-Shucked Oysters ($15). It is topped with sweet paprika, roasted garlic, chilli padi, spring onion and calamansi. I still prefer my oyster to be cold and tangy, especially as a starter to wake up my senses. Their version is slightly too dull for me. As for their Baked Aubergine & Chickpea Ragout ($10), I find the combination of these two ingredients are rather unusual. But compared to the rest, it isn't the most exciting dish to order as a starter.

For the mains, I must say what we had are really fine quality ingredients. For sharing, you may try their Five-Spice Half Chicken, Striploin, Asian-spiced Tiger Prawn ($55). I really appreciate the simplicity of their dishes. With very little seasoning, I get to taste the real flavour of each meat. To stimulate your taste buds a little more, you may try dipping the meat into their specialty sauces - foie gras and truffle sauces. Each gives the meat a slightly different characteristic.

Grain-fed US Holstein Cow Ribeye 365 Days 4.2/5

Or if you feel like indulging in a good piece of meat all by yourself, their Grain-fed US Holstein Cow Ribeye 365 Days ($32) may satisfy your appetite. The richness of its fat lingered in my mouth for seconds. Such a fine piece of meat really needs no extras to heighten its taste. Just a simple grilling brings out the distinctive flavour of the beef. Both dishes come with house salad with java curry dressing, and you get to choose between buttered cassava or mashed potato.

Spiced Deboned Red Snapper with Sambal Belacan 3.5/5

Spiced Deboned Red Snapper with Sambal Belacan ($25). With the sambal belacan, I can't help but equate this dish to my dad's favourite BBQ fish at the Boon Lay Hawker Centre but of course, this is of a much better quality.

Whole Maine Lobster 4.2/5

As you can see by now, FYR’s chefs are very into Asian spices. The use of Asian spices is even more pronounced in their Whole Maine Lobster ($35). I was awed when this gigantic lobster, sprawled across the plate was put on my table. I was glad that the lobster remained firm under the shallot lemongrass béchamel. There are times when I got served with lobster that was over baked, which became mushy with the sauce on top.

Seafood Linguine 4/5

Their Seafood Linguine ($18) showcases another aspect of the chefs' culinary skills. The pasta was done al dente and the seafood ingredients were juicy and succulent. I quite like the tomato based sauce. It is slightly tangy and carries the flavour of the Laksa leaves and Thai Basil.

Baked Pistachio Melt & Pandan Ice Cream 4.2/5

The aroma of pandan perfumed the air when the Baked Pistachio Melt & Pandan Ice Cream ($10). What a comforting aroma. Do make a point to try their well acclaimed dessert. The combination of Pistachio flavoured lava cake ( though it smells and tastes pandan to me) and homemade pandan ice cream is indeed quite divine.

At FYR, it is really about the entire dining experience. Not only their food carries their identity, their drinks are fairly notable too. FYR’s special concoctions ($4.50 each) featuring apple rosemary, lime and mint, ginger lemongrass and hibiscus mint, are meant to cleanse your palates and invigorate your senses. But my favorite is their Grilled Fresh Fruit Juice (S$4.50). The seasonal fruits are grilled before juicing, giving your juice a rich and caramelized flavour. Remember the commercial by the candy Halls? My first sip of their pineapple juice transported me to the wilderness where the smell of burnt wood permeates the air.

No doubt FYR has used all the fine ingredients which is really essential for charcoal grilled dishes. When the dishes are pretty much made of ingredients in their raw state, any drop in the quality would have been detected straight away. Though I feel that there is a lack of the surprise element in their dishes, FYR is successful in creating a strong identity for themselves. This is important when most of their neighbours are quite distinctive in their own ways. Well, with the sweet burnt taste of the pineapple in my mouth, they have succeeded in walking me through the woods, where I was once again surrounded by the comforting tinge of ash scent in the air.

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. All photographs credit to FYR

FYR Cycene Ond Drinc
19 Boon Tat Street
Singapore 069619
Tel: +65 62213703
Facebook: https://www.facebook.com/FYRBTS
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon- Fri: 1130am - 11pm
Sat: 9am - 11pm
Sun: 9am - 4pm

Direction:
1) Alight at Telok Ayer MRT station. Take Exit A. Walk down Cross Street and turn left onto Telok Ayer Street. Walk down Telok Ayer street and then turn left onto Boon Tat Street. Walk to destination. Journey time about 3 minutes. [Map]

The visit to Moosehead Kitchen-Bar last year was so memorable that it was on my recommendation list whenever my friends asked me where to eat. When I was told that I am going back to check out the new menu, I was eagerly looking forward another mind blowing dining experience as well as meeting Glen Ballis, the chef partner, culinary consultant as well as the father of Daniel Ballis (father-and son partnership) who is in town.

Dinner at Moosehead Kitchen-Bar started with the Meze Board ($19). On the board is marinated olives with orange zest, crunchy feta with raw honey and black sesame and tzatziki with warm bread. Among the trio, my favourite is the tzatziki made from a mixture of greek yoghurt, garlic, cucumber, mint and parsley. The refreshing tzatziki dip goes very well with the warm bread. So good that I can't stop going back for more.

Deviled Egg 4/5

A special edition only for the Easter weekend is the Deviled Egg ($8). I thought it has a nice Christmas feel with the ricotta filling, tomato chutney and chives.

Pork Scratchings 4.8/5

Last year I had the crispy spiced pork ears, this year Moosehead has up its game with the Pork Scratchings with Beef Tartare ($6/pc) dressed with yuzu mayo. The hand cut beef is in Dijon mustard, gherkin, capers, tabasco, ketchup, olive oil, salt, pepper and topped with Japanese chilli spice and spring onion. It may sounds like two individual components but surprisingly both of them married well together.

Seared Watermelon, Feta, Cress 4/5

A very colourful and refreshing is the Seared Watermelon with Feta and Watercress ($12). The watermelon is flash pan seared with olive oil and salt to lock in the sweetness. The used of Chinese watercress further cement the chef's well travelled culinary knowledge and the used of locally sourced ingredients from Tekka market.

Avocado, Roast Pear, Caramelized Fig, Goat Cheese, Spinach Leaves 4/5

A interesting some what fruit salad dish is the Avocado, roast pear, caramelized fig, goat cheese and spinach leaves ($16). For me the start is the sweet lemon dressing that gel the whole dish together.

Shredded Cabbage 4.5/5

It is amazing how such a simple Shredded Cabbage ($8) can be so flavourful, simply using ponzu, percorino cheese and truffle to elevated the whole dimension of the dish.

Marinated Scallops, Orange Emulsion, Seaweed, Frozen Apple 4.5/5

Packed with rich flavour is the Marinated Scallops, Orange Emulsion, Seaweed, Frozen Apple ($19). The scallops is marinated in yuzu, mizkan, mirin and red onions. The scallop swimming in a pool of delicious gravy of orange emulsion, shaved frozen apple, red and green seaweed.

Roast beetroot, pomegranate, toasted almonds, ricotta 4.2/5

Another very creativity dish on the new menu is the Roast beetroot, pomegranate, toasted almonds, ricotta ($12). I could never imagine how smartly the chef has once again used the simplest ingredients and made it into a beautiful dish. You just got to try to understand what exactly I meant.

Roast Carrots 4.2/5

Yet another unique pairing of Roast Carrots, Apricot Puree, Persimmon, Pistachio ($14). The carrots freshly brought from the market is blanched in salted water, rolled in olive oil and salt before being charred in charcoal oven.The main ingredient is then further accompanied with apricot puree, permission, crushed pistachio, rosemary and honey mustard dressing. Eating vegetable is never the same again with all these different components working harmoniously together.

Roasted Cauliflower 4.2/5

The smoky Roasted Cauliflower with Garlic Miso, Leek Confit, Creme Fraiche ($14) is another creation that demonstrates the culinary smartness of the chefs in using simple ingredients and elevating it to a whole new level.

Flank Steak 4.5/5

To be frank, after a series of vegetables and fruit dishes, I was delighted to have the charcoal grilled Flank Steak ($29). Grilled to perfection with a reddish interior, the beautiful piece of cut comes with a nice texture bite.

Pear, Saffron Custard, cream, yuzu candied nuts 3.5/5

I am not a big fan of saffron so this did not manage to excite me. Nevertheless, I did try the dish in which the saffron was not too overpowering for me. The crunchy roasted nashi pears eaten together with yuzu candied pistachio and almonds and cream is like a party in the mouth

Strawberries and Cream 4.8/5

Do remember to save your stomach for the Strawberries and Cream ($12). This is perfect to wrap up the evening with the yummy bowl of strawberry, cream (creme fraiche), house made sorbet and grated chocolate. The used of cream fraiche and grated chocolate helps to balance the sourish of the sorbet. I guaranteed you, you probably do not wish to share it with anyone.

Once again Moosehead Kitchen-Bar has impressed me with their new creations. I really find them smart in the sense of using the simplest ingredients to create it into such a modern and delicious dishes. Even vegetarian will be delight with their latest creations such as the roasted cauliflower, roasted carrots, roasted beetroot, shredded cabbage and seared watermelon.

Moosehead Kitchen - Bar
110 Telok Ayer Street
Singapore 068579
Tel: +65 66368055
Facebook: https://www.facebook.com/MooseheadKitchenBar
Nearest MRT: Telok Ayer (DT Line)

Opening Hours:
Mon-Fri: 12pm - 230pm, 6pm - 1030pm
Sat: 6pm - 1030pm
(Closed on Sun)

Direction:
1) Aligh at Telok Ayer MRT station. Take Exit A. Walk to Telok Ayer Street. Journey time about 1 minutes. [Map]

Words have gotten around the foodie circle that there was a very good chicken rice stall located all the way at some ulu place called Choa Chu Kang Crescent. Even celebrity chef, Eric Teo mentioned in his facebook that this is one of the best chicken rice in Singapore. Even the stall gets the stamp of approval from the Food Intelligence Network (FIN) agents. The more I need to go down to Ah Boy Chicken Rice located in V6 Food Court at Choa Chu Kang Crescent to try the chicken rice for myself.

Chicken Rice 4.5/5

I ordered a plate of half chicken so I can get to try the various parts to determine the cooking skill. I would gladly said that the chicken was cooked to perfection. The jelly-like skin, the soft and juicy meat. Nothing much I can pick on. The light drizzle of the soy sauce did not over shadow the flavour of the chicken but give it a slight lift in flavours.

I enjoying eating innards, especially chicken liver. It was properly cleaned so it did not have that gamy taste.

The rice itself was fluffy and loose, which also comes with a nice aroma probably from the use of chicken oil. The chilli sauce I found it a bit watery but does have a sharp finishing.

The great thing about Ah Boy Chicken Rice is the chicken rice comes with a good bowl of soup. During my visit, I had the chicken leg soup. I can taste the natural sweetness from the hours of boiling the ingredients. A welcoming gesture to wash down the greasiness. The soup served each day is subject to changes.

Indeed after trying Ah Boy Chicken Rice, I agreed on the stamp of approvals from the foodies kaki. No wonder it is one of chef Eric Teo's favourite chicken rice stall. This is definitely a hidden gem unearthed by the food lovers and sharing it with the masses. Thanks for discovering the stall and allowing me to share it with my readers.

Ah Boy Chicken Rice
V6 Food Court
Blk 678A Choa Chu Kang Crescent
Singapore 681678
Nearest MRT: Yew Tee (NS Line)

Opening Hours:
Daily: 730am - 8pm
(Closed on Alt Thu)

Direction:
1) Alight at Yew Tee MRT station: Take Exit B. Walk along the MRT track towards junction of Choa Chu Kang Drive and Choa Chu Kang North. Turn left onto Choa Chu Kang North. Continue on Choa Chu Kang North. Walk to destination. Journey time about 12 minutes. [Map]

Occupying the space of defunct Oca Grassa, is a new Portuguese Restaurant BOCA set up by a group of Portuguese friends working and living in Singapore. Opened its door in January 2015, the restaurant aims to bring the genuine taste of home to the table which took them a good 2 year to conceptualized.

Starting the dinner is a basket of warm house made bread served with olives and extra virgin olive oil imported from Portugal.

Flamed Chorizo 3/5

A feast to the eyes is the Flamed Chorizo ($36) which is flambeed tableside. The plump sausage made with pork, wine, garlic, salt and paprika is imported all the way from Portugal. I find the chorizo a bit on the tough side.

Cod Fritters 4/5

A staple in Portugal is the bacalhau (dried and salted cod). The ingredient is dated back to the 15th century in which Portuguese fishermen would sail north to fish for cod. They would butterfly, dry and salt the cod to preserve the meat on the long journey back. The Cod Fritters ($15) which I had is made of this treasured ingredient together with potatoes and parsley served with a piquant pickled mayonnaise on the side. This is a delightful starter with its crispy exterior and flavourful innard.

Octopus Salad 4/5

Octopus if not cooked probably would turned out rubbery. Lucky this is not the case at BOCA with the Octopus Salad ($24). The octopus is blanched quickly several times to achieve the tender texture. It is then thinly sliced and dressed with crunchy capsicums, crispy garlic, red onions, cilantro, vinegar, extra virgin olive oil and smoky paprika to complete the orchestra of flavours singing in one tune.

Braz Codfish 4.5/5

The Braz Codfish ($28) is another dish on the menu that features the bacalhau. The cod is mixed with crispy deep fried shredded potatoes, caramelised onions and a beaten egg. Each spoonful bite of the mixture is layers of flavours and textures. A total new and enjoyable experience of authentic Portuguese cuisine.

Coffee Steak 4.2/5

The scent of coffee aroma filled the room when the Coffee Steak ($48) is served. This is one steak that you can really taste the sweet bitterness of the coffee. The 220g Australian tenderloin is dressed in a espresso mustard sauce, cream and a dash of cognac. The steak is generously paired with a delicious rice that has been cooked with almonds, garlic, onions, herbs and butter.

Shrimp Porridge 4.8/5

The real deal at BOCA has to be the Shrimp Porridge ($28) that is mind blowing. The so called porridge has no rice at all. It is actually made using aged homemade bread, immersing it in bacahau or shrimp stock to obtain the rich intense flavour. After that, it is simmered and stirred over a low flame until the bread turned into a porridge consistency. An egg yolk is added to give the dish a velvety finishing.

Cognac Chocolate Mousse 3/5 and Floating Island 4/5

Ending the delightful meal is the Cognac Chocolate Mousse ($13) and Floating Island ($15) for dessert. The Cognac Chocolate Mousse is made of valrhona chocolate mousse topped with tangy cognac macerated red berries, lemon cream and crunchy hazelnut praline. The Floating Island which I preferred among the two, is a slightly sweetened vanilla custard dusted with cinnamon, layered with passion fruit coulis, fragrant shredded basil, egg white quenelle and crowned with a sugar nest.

Authentic Portuguese Egg Tarts 4.5/5

Only twenty pieces is made each day is the Authentic Portuguese Egg Tarts ($4.50/pc). The creamy caramel egg custard together with the flaky puff pastry, dusted with cinnamon and icing sugar is the surprise highlight of the night. This is one of the best egg tarts I have eaten so far. I only wish they can make me and I can takeaway these beautiful delights to share with my friends.

Overall I have enjoyed my first experience of authentic Portuguese food. Some of the items really surprised me with the used ingredients and how they are put together. In a way, I have never tried anything similar until now. I strongly recommend trying the shrimp porridge, egg tart, braz codfish and coffee steak.

BOCA
6 Bukit Basoh Road
Singapore 089820
Tel: +65 62210132
Facebook: https://www.facebook.com/pages/Boca-Singapore/424998484314105
Website: http://boca-restaurant.sg/
Nearest MRT: Outram Park (EW Line, NE Line)

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

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 destination. Journey time about 5. [Map]

SgKingCroc Food Adventure March 2015 at Iskina Cebu

Miam Miam @ Westgate

Joo Bar and Restaurant @ Tan Quee Lan Street (Bugis)

Rabbit Stash @ Wangz Hotel

World Street Food Congress 2015, 8 to 12 April 2015

Oriole Coffee + Bar @ Pan Pacific Services Suites

Escape Restaurant & Lounge @ One Farrer Hotel & Spa

The Original Katong Laska @ Roxy Square

Durian Fiesta 2015 @ Goodwood Park Hotel

Ginza Lion Beer Hall @ Suntec City Mall

Ginzawa Japanese Dining @ Palais Renaissance (Orchard Road)

World Street Food Congress 2015 @ Tan Quee Lan Street

9Goubuli (狗不理) @ Marina Bay Sands (MBS)

Spinacas - Hearty Salad Delivery

Food Panda Delivery - Indian Curry House

Town Restaurant @ Fullerton Hotel Singapore

FYR Cycene Ond Drinc @ Boon Tat Street

Moosehead Kitchen-Bar @ Telok Ayer Street

Ah Boy Chicken Rice @ Choa Chu Kang Crescent

BOCA @ Bukit Pasoh Road