Time flies and The Disgruntled Chef at Dempsey has been around for six years. Not only is it celebrating its six years anniversary, it has also opened a new outlet at Ann Siang Road offering a fine dining concept. In conjunction with the anniversary, The Disgruntled Chef at Dempsey has rolled out a new brunch menu.


Kick starting the brunch at The Disgruntled Chef, we started with some freshly juice blend in the Pear Tree ($10) and Bora-Bora ($10). The Pear Tree is a concoction of pear, lime and mint which is light and refreshing. For a more tangy counterpart, the Bora-Bora made up of a mixture of pineapple, passionfruit and pomegranate will lift the day on a bright note.


Time to ditch the kaya toast and go for the Truffle Bikini ($10) instead. The sandwich toast is layered with black truffle, iberico ham and brie. The combination gives it a richness that is very addictive to just stop at three.


The BBQ Pork Belly Bao ($10) comes in a pair. The pork belly is sandwiched in between fluffy steamed bao and paired with house made kimchi, dressed in a spicy mayonnaise. The modern interpretation of steamed bao is a delightful introduction to the brunch menu.


Mac & Cheese is rather common on mot restaurants' menu but the Truffle Macaroni & Cheese ($18) will blown you away with its cheesy and depth in flavours. The macaroni also retained a delectable bite. This is definitely one of the better version I have eaten for a long while.


A surprised item on the menu that won my heart is the Crispy Lamb Shortribs ($21) paired with spiced pumpkin puree and mint yoghurt. I have never seen since execution of the lamb before. The exterior has a enjoyable crispiness to it, dusted with aromatic spices while the interior is succulent and fell off the bone with ease.


I thought Saikyo Miso Hamachi Collar ($68) is a dish I would only see in Japanese restaurant. It shows the diverse culinary knowledge of Chef and owner Daniel Sia. The softness of the collar meat has a lovely hint of sweetness from the soy sauce base marinade, grilled to a nice smokey aroma.



The Braised Veal Cheeks ($34) is served on top of a yorkshire pudding and wilted spinach. I am not a big fan of yorkshire pudding but the braised veal cheeks were braised excellent to a melted in the mouth texture.


I am a sucker for suckling pig. I find it hard to resist the Crackling Suckling Pig ($68) paired with purple potatoe and apple puree. Actually I thought the condiments were not necessary as the meat was already so good on it own. The crackling skin and the tender meat, there is nothing more I can ask for.


Wrapping up the brunch at The Disgruntled Chef, we tried the Sticky Toffee Pudding ($14) and Avo-gato ($12). I appreciate that the sticky toffee pudding was not too sweet, as I am not really a sweet tooth person.


I like the little twist in using avocado ice cream and cotton candy for the Avo-gato, substituting the classic Affogato. While the fun element is there, the execution needed a bit more sweetness to balance the bitterness of the coffee.


Overall I have enjoyed the new brunch menu at The Disgruntled Chef, especially the Asian inspired or influenced flavours in the dishes. You can pick either two or three items from the menu for a reasonable pricing at $32 or $39. This is definitely a good change from your normal cafe brunch items such as pancakes and egg benedict.


The Disgruntled Chef
26B Dempsey Road
Singapore 247693
Tel: +65 64765305
Facebook
Website
Nearest MRT: Orchard (NS Line)

Opening Hours:
Tue-Thu: 12pm - 230pm, 6pm - 12midnight
Fri-Sat: 12pm - 230pm, 6pm - 1am
Sun: 12pm - 5pm, 6pm - 12midnight
(Closed on Mon)

Direction:
1) Alight at Orchard MRT station. Take Exit B. Walk to bus stop along Orchard Boulevard, opposite Orchard Parksuites (Stop ID B09022. Take bus number 7, 77, 106, 123 or 174. Alight 7 stops later. Walk to destination. Journey time about 25 minutes. [Map]

I have been to Timbre+ numerous time and somehow I seem to miss this little humble stall at the gastro-park. After knowing about Da Shan Jiao (大山脚), I made a special trip down just to try their Pork Noodle. The reason is simple, not many places in Singapore sells this dish and I hope I can discover a new gem.


I ordered a bowl of their Pork Noodles ($4) to try. For a mere four dollars, I have a generous bowl of noodles that comes with my ingredients such as lean pork slices, pork offal, meatball and fishcake. The soup was really sweet and hearty, which goes well with the kway teow. It will be better if the texture of the rice noodle can be thinner and softer.


Besides the pork noodle, the stall also sells a upgrade version with pork ribs in the Signature Pork Noodle ($5) as well as Lor Mee ($3.50/$4.50). If you think noodles is a bit heavy for you. The stall also sells some nyonya kueh and homemade chive kueh that will be just right for breakfast or tea break.


The stall is run by a couple who probably around 40 to 50 years old. It is understand the lady owner comes from Malaysia and hence the couple decided to offer the dish at the stall.


Da Shan Jiao (大山脚)
Timbre+
JTC LaunchPad @ One North
73A Ayer Rajah Crescent
Singapore 139957
Website
Nearest MRT: One North (CC Line)

Opening Hours:
Mon-Fri: 6am - 5pm
(Closed on Sun)

Direction:
1) Alight at One North MRT station. Take Exit A or C. Cross the road. Walk to destination. Journey time about 5 minutes. [Map]

My first visit to Olivia Cassivelaun Fancourt or more commonly known as OCF Singapore was back in 2014 on a food trail with restaurant week. I am back again at OCF Singapore to check out their new summer menu specially designed by Chef Jonathan to feature the seasonal produces. By the way, do note that this menu is only available from 11 July to 2 August 2016.


The dinner menu at OCF Singapore is very simple. It only offers two set menus. 3-Course Gourmand Menu ($88) or 5-Course Prestige Menu ($158). The group of us decided to go for the 3-course gourmand menu, starting with the amuse bouche. Served in an egg shell is a poached egg topped with some sort of egg foam perfumed with some Indian spices.


There are 3 choices of starters on the gourmand menu. Since there was three of us, we just order one of each. I had the Les Coquilles Saint-Jacques (supplement $30) which is actually Hokkaido Scallop and Cauliflower puree with a touch of lemon and kristal caviar. A clean dish on the palate focusing on the sweetness of the scallop complemented by the saltiness of caviar.


The other two starters we tried are the La Pommes de Terre and La Tomate des Jardin Rabelais. The  La Pommes de Terre showcases two textures of the agria potatoes. The butter and crumbly potatoes are accompanied by bacon spiced with aromatic vadouvan, watercress coulis, crisps and aged comte cheese.


My favourite of the three starters is the La Tomate des Jardin Rabelais. The rabelais tomatoes poached in vanilla was so sweet, it was like having candy on a plate. I would highly recommend going for this.


For the main, I had the Le Boeuf (supplement $70 - 150grams). The Japanese Hida Striploin is cooked perfetly to medium, paired with braised cartilage and onion marmalade. I specially enjoyed the sweetness of the onion marmalade to cut through the richness on the plate. I thought the sauce was a bit heavy for the beef hence I ended up have the striploin on its own which is already so flavourful.


For non meat lover, there is the La Legine. The herb-crusted patagonian toothfish is mois and buttery, accompanied with summer cabbage and wild mushrroms, dressed in a poultry jus. Nothing fancy but a smoothing experience cleaning up the plate.


An acquire dish on the mains is the Le Pigeonneau d'Origine Francaise. I think the chef has got the doneness of the brittany pigeon spot on. The unique pairing of the bitter chocolate sauce, is new to me and it did work with the game. The pickled cherries also played an important supporting role to cut the gamy taste.


We were served Cucumber Sorbet with Compressed Grape as palate cleanser before moving to our dessert. The cucumber sorbet was light and very refreshing. All I know is I was craving for another scoop of it.


Wrapping up the 3-course meal is the L'Abricote. The choux puff pastry with earl gery mousse is topped with a spiced poached apricot from rousillon, served with a scoop of tahitian vanilla ice cream. The crispy and airy pastry completed a delightful culinary experience at the historical building which housed OCF Singapore.


Olivia Cassivelaun Fancourt (OCF) Singapore
The Arts House
1 Old Parliament Lane
#02-02
Singapore 179429
Tel: +65 63339312/9412
Facebook
Website
Nearest MRT: Raffles Place (EW Line, NS Line)

Opening Hours:
Mon-Fri: 12pm - 2pm, 6pm - 10pm
Sat: 6pm - 10pm
(Closed on Sun)

Direction:
1) Alight at Raffles Place MRT station. Take Exit H. Turn right and walk towards the river. Turn right on the right at the river, walk towards the bridge. Cross the bridge. Walk along the river and turn right onto Parliament Lane. Walk to destination. Journey time about 8 minutes. [Map]

Recently I got to know that a popular Bak Chor Mee has opened in the West at Bukit Batok, so I made my way down to Ah Kow Mushroom Minced Pork Mee to check it personally. Apparently this is the famous stall that used to be at Hong Lim Food Centre which started in 1945. When the founder passed on, his elder son and 4th son took over the stall. The elder son will mend the stall on Fridays to Mondays while the 4th son will take over on Tuesdays to Thursdays.


According to social media postings by Jon Cher, the son of Mr Kow's 4th son, we got to know that his father was kicked out from the Hong Lim Food Centre. His father subsequently rent a stall at Old Airport Food Centre before the landlord sold it away. After taking two years break, his father has made a come back at the new stall in bukit batok.


From the appearance of the bowl of noodles, I thought I have found a gem. Unfortunately I was disappointed. The flavour did not live up to the appearance. The Bak Chor Mee Dry ($4/$5/$6) although comes with a lot of ingredients, it lacked the vinegar kick I was looking for. Afterwards, we feedback to the stall owner and he told us he has to reduce the vinegar as the new neighbourhood does not like it. Hence in your next visit, you probably has to tell the stall owner you want more vinegar, just like Hong Lim Food Centre days.


The Kway Teow Soup ($4/$5/$6) was much better. The soup has a subtle flavour from the sole fish which gave justice to the generous bowl of ingredients accompanying it. It brought live to the bowl of noodles.


We ordered the $4 portion and the bowl of noodle already is brimming with ingredients. Imagine if you order the bigger portion. I am not sure is it because the stall owner has taken a two years' break and he needed a bit more time to get back to his rhythm.


Ah Kow Mushroom Minced Pork Mee
Blk 359 Bukit Batok Street 31
Singapore 650359
Nearest MRT: Bukit Gombak (NS Line)

Opening Hours:
Mon: 8am - 2pm
Wed-Sun: 8am - 8pm
(Closed on Tue)

Direction: 
1) Alight at Bukit Gomak MRT station. Take Exit C. Cross the road. Turn right onto Bukit Batok West. Walk down the road. Walk to destination. Journey time about 5 minutes. [Map]

Barely a few months old, Barashi-Tei at Middle Road is already making friends with their regulars.  Its setup is very simple and homely, similar to those along Mohammad Sultan Road.


For starters, we had 2 salads.  Sashimi salad ($13.80) is always a refreshing start but the combination of smoky aburi salmon and buttery avocado of the Avocado Salmon Salad ($13.80) makes the latter more satisfying.


We had 2 dons - Salmon and Chirashi ($23.00). The Sake Jyu ($16.80) left me dissatisfied with its thin salmon slices. On the other hand, the Chirashi saved the day with its chunkier sashimi and I enjoyed every bit of the melt-in-your-mouth sensation and buttery texture of the fresh sashimi.


We tried 3 of their maki which don't differ much in taste. All 3 of them used fried ebi as the key ingredient and same sauce for dressing. Between Dragon ($8.80) and Spicy Salmon ($12.80), you may just opt for one, depending whether you prefer avocado or salmon. The fried ebi was well done with succulent shrimp centre and paired well with both avocado and aburi salmon. The spicy dressing makes the dishes interesting but can be a little overwhelming when there is too much of it. As for Rice Paper Ebi Maki ($12.80) which is created for customers who are afraid of carbs, didn't work for me at all. The thin rice paper fails to hold the dry ingredients together and one might be better off eating each ingredient separately. 


Their Sirloin Steak Foie Gras ($19.80) is quite notable. I thought the presentation could be improved, as it certainly tastes better than it looks.



Some dishes great for sharing over beers and sakaes would be Sanma Shioyaki ($6.80) and Ika Teriyaki ($13.80). From my understanding, sanma is one of the most well-known seasonal fish representing autumn in Japanese cuisine. Perhaps it is the novelty of eating it, I enjoyed savouring it bit by bit. The Ika was kind of tough, I was expecting to be softer and chewier.


We ended the evening with their strawberry mousse.  Not anything fancy but good enough to sweeten my evening.

The quality of Barashi-Tei is really quite impressive and definitely wins those chain Japanese restaurants in malls that charge exorbitant prices for pathetic amounts. What are being offered seem authentic too, which is not a surprise given that the chef was trained under a veteran Japanese chef for 10 years. For a fuss-free dining experience and affordable Japanese cuisine, Barashi-Tei is a good option if you are in the vicinity. 

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.


Barashi-Tei
Elias Building
266 Middle Road
Singapore 188991
Tel: +65 84215228
Facebook
Nearest MRT: Rochor (DT Line)

Opening Hours:
Daily: 1130am - 3pm, 6pm - 10pm

Direction: 
1) Alight at Rochor MRT staton. Take Exit A. Walk down Prinsep Street towards Middle Road. Turn right onto Middle Road. Walk to destination. Journey time about 10 minutes. [Map]

The result of the first edition Michelin Guide Singapore 2016 was announced on 21 July 2016. Two hawkers are awarded 1 star rating in the Michelin guide which comes as a surprise amidst the tough competition. It has brought Singapore's local food to the world. Not forgetting that the cheapest Michelin 1 Star establishment is in Singapore, as for now.


One of the two hawkers that won a Michelin star is Hong Kong Soya Sauce Chicken Rice & Noodle at Smith Street Food Centre. Actually there is one thing that I don't quite understand. Clearly the signboard has the logo Liao Fan (了凡) written on it but everyone just conveniently called the stall, Hong Kong Soya Sauce Chicken Rice & Noodle all these years. Why so?


So how cheap is our cheapest Michelin 1 Star establishment? The Soya Sauce Chicken Rice is only $2! That is about US$1.47 or Euro $1.34. That is how cheap you can get for a plate of rice drizzled with a sweet and savoury sauce and chunky pieces of tender soya sauce chicken. What I like most is the chicken skin, which has that distinct soya sauce aroma infused into it. If you think the chicken is already good on its own, wait till u dip it into the tangy chilli sauce. It further elevates the whole appreciation of the juicy chicken. My own complain is the peanut was not crunchy at all.


Since I was already in the queue for an hour, I might as well order a few more dishes to try. I ordered both the Soya Sauce Chicken Noodle ($2.50) and Char Siew Noodle ($2.50). The noodle is cooked to a springy bite and dressed in sauce which is on the sweet side for me. The sweetness of the sauce and the savoury chicken kind of balanced off, for an enjoyable plate of noodle.


The Char Siew Noodle was good but not perfect. Unlike the soya chicken, the sweetness of the char siew and sauce when come together was a bit too sweet for me. Putting that aside, I have to say the char siew is definitely one of the best I have eaten. The caramelized sweetness, aromatic char on the exterior, the layers of lean and fat textures, simply melted my heart.

I am glad that I went to queue the very next day after it was awarded Michelin 1 Star. Now I can proudly proclaim that I have eaten at a Michelin 1 star establishment.


Hong Kong Soya Sauce Chicken Rice & Noodle
Chinatown Complex
Smith Street Food Centre
Blk 335 Smith Street
#02-166
Singapore 050335
Nearest MRT: Chinatown (DT Line, NE Line)

Opening Hours:
Mon-Tue, Thu-Sun: 10am - 8pm
(Closed on Wed)

Direction: 
1) Alight at Chinatown MRT station. Take Exit A. Walk down Pagoda Street. Turn right onto Trengganu Street and walk to the end of the street. Cross Smith Street and walk to destination. Journey time about 5 minutes. [Map]

For a limited period from 15 to 21 August 2016, The Dining Room at Sheraton Tower Singapore will be collaborating with Guest Chef John Sawarto, bringing the flavours of Indonesia to the little red dot. Chef John Sawarto will be presenting a menu of contemporary Indonesia dishes harmonized with refined French techniques to commemorate Indonesia's Independence Day.


Our first dish of the night started with the Grlled Lobster Gado Gado. This is an interesting pairing of grilled lobster with tropical fruit, salsa, kaffir & kencur infused peanut dressing, microgreens and kalamansi vinaigrette. I enjoyed the interaction of the zest and sweetness, working in harmony with the lobster. A good first course to whet up the appetite.


Moving to the next course, we had the Pan Seared Foie Gras. The foie gras is dressed in a rojak sauce and paired with apple & starfruit slaw. The used of an Asian sauce to pair with a French delicacy may seems weird but it works for me, lending a balance to the creaminess.


The Wagyu Beef Cheek Rendang is next, served with saffron & lemongrass infused jasmine rice and vanilla poached petit brastagi potatoes. My favourite has to be the melted in the mouth wagyu beef cheek that is cooked for hours and dressed in a coat of aromatic rendang spices.


The last main on the menu is the Crispy Spiced Duck Confit. The pan seared Balinese spiced duck leg served with natural reduction and puree of sambal terasi. While I enjoyed the fork tender texture of the duck, I thought the skin lacked the crispiness I was expecting.


I like the idea of the modern re-interpretation of the classic chendol. The Chendol Panna Cotta ia a refined execution that brought out the characteristics of the traditional dessert but lacked the sweetness and icy shiokness of it.


Lastly, the Banana Tempura served with sri kaya sauce and coconut ice cream. The warm banana fritter and cold coconut ice cream make a novel combination of sensory delights.

An Indonesian Gastronomic Experience
A la carte creations from $10++
Set lunch menu from $48++
Set dinner menu from $68++

Citi Cardmembers and SPG members enjoy 15% off the above menus.
To make reservation, please call +65 68395621 or email thediningroom@sherationsingapore.com

Diners can even stand a chance to win a trip to Indonesia and other attract prizes when you dine at The Dining Room from 15 to 21 August 2016.


The Dining Room
Sheraton Towers Singapore
39 Scotts Road
Singapore 228230
Tel: +65 67376888
Facebook
Website
Nearest MRT: Newton (NS Line)

Opening Hours:
Daily: 6am - 12midnight

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

Singapore is a bustling and dynamic city - in fact, there is a major event taking place every month in Singapore!

For the month of July, we have the Singapore Food Festival running from 15 to 31 July 2016. During the festival, you can experience 18 different dining events all over Singapore.

1. STREAT

Kick-starting the Singapore Food Festival is STREAT 2016 which took place from 15 to 16 July 2016 at Clifford Square. STREAT 2016 is curated by international celebrity chef Susur Lee, Tunglok Heen's Senior Executive Chef Ken Ling and Restaurant Labyrinth's chef-owner Han Liguang. The three chefs joined hands in helming a pop-up restaurant featuring an exclusive, five-course, six hands dinner menu that aims to elevate Singapore's iconic street food.


A stellar selection of hawkers and chefs also joined the trio, setting up stalls alongside the pop-up restaurant at Clifford Square in celebration of our dining scene.




Some of the food items I tried at STREAT 2016 are Tequila Chendol from Propaganda Bar, Braised Veal Cheeks with Asian Spices & Fried Mantou from The Disgruntled Chef, Blue Swimmer Crab, Rice Noodles & Yellow Turmeric Coconut Curry from Candlenut and Kueh Dadar Waffle from Stellar at 1-Altitude.onon

2. East Coast Lagoon Food Village, Hawker Spotlight

After checking out the modern interpretation of Singapore's iconic street food at STREAT 2016, I headed down to East Coast Lagoon Food Village, Hawker Spotlight on 17 July to learn more about the rich history behind our local heritage food through a guided tour led by celebrity host Moses Lim.



Besides getting to know more about the heritage hawkers at East Coast Lagoon Food Village, we got to watch live cooking demonstrations of the hawkers working in the confined area of their stall. Some of the participants even got to learn how to roll popiah.


After the tour, we get to savour some of the delicious local dishes that can be found at East Coast Lagoon Village such as Popiah from Lagoon Carrot Cake, Curry Fish Head from East Red Seafood, Satay from Haron's Satay, Bak Kut Teh from Han Jia Bak Kut Teh and Char Kway Teow from Choon Hiang.

3. Singapore Favourite Food Village

One of my favourite events at this year's Singapore Food Festival is the Singapore Favourite Food Village which is taking place from 22 to 31 July 2016, 5pm - 11pm at Rochor Event Space (Bugis MRT Exit A). There are a total of 25 stalls at the food village, offering a mix of traditional favourite dishes and modern interpretations of these dishes. There is even an alfresco area with food trucks and pop-up cafes.



The Singapore Favourite Food Village is an ideal venue to gather with like-minded foodie friends and families to savour an eclectic selection of local favourites as well as some modern interpretation and Instagram-worthy food.




A special mention goes out to one of the vendors - Hoo Kee Bak Chang - who has just been awarded Michelin Bib Gourmand in the first edition of Michelin Guide Singapore 2016.


SNAP & WIN
Take your best flatlay image of your favourite SFF dishes and share it on instagram with the hashtags #SFFflatlay & #SingaporeFoodFestival and tag @Visit_Singapore to win delicious prizes! Full T&Cs here: http://bit.ly/29MRBLw


These are only 3 of the events that I have attended, but there are still many events that are taking place during the Singapore Food Festival, until end of the month. You can find out more of these events at http://www.singaporefoodfestival.com or check out the individual event websites.

One Farrer's Food Street
Venue: One Farrer Hotel & Spa
Date: 30-31 July 2016
Website: http://www.onefarrer.com/Promotions/Pages/FoodstreetJuly2016.aspx

One Farrer’s Food Street will recreate the great food stalls that once lined the roads of the Farrer Park district. While this is a recurring event, July’s edition will be a SFF special, with a focus on local heritage cuisine with unique fusion creations. Pop-up food stalls will feature local food that was originally from Farrer Park Area such as Hokkien Prawn Noodles and Rojak, as well as innovative dishes like chilli crab pie. Executive Chef Kong Kok Kiang will also be serving snacks using recipes from his family, such as Png Kueh Ball and Turnip and Peanut Fritters.

The 50 Cents Fest
Venue: Chinatown Food Street, Smith Street
Date: 30-31 July 2016
Website: http://www.chinatownfoodstreet.sg/the-50-cents-fest/

Relive the nostalgia of dining along the shophouse-lined streets of Singapore! Chinatown Food Street will be transformed with street hawkers, lively music from a bygone era, buskers and costumed entertainers. Dishes include Kok Kok Mee, Ice Ball and Trishaw Noodles.

Dining in the Garden City
Venue: Gardens by the Bay along Dragonfly Lake
Date: Now-31 July 2016
Website: www.facebook.com/dininginthegardencity/

Part of this year’s Singapore Garden Festival. The Indian Chefs and Culinary Association, Singapore Halal Culinary Federation and Food Gen 2 hawkers are coming together to serve up various ethnic dishes at the Gardens by the Bay. Two of the 24 stalls will also feature rotating guest chefs.

Chatterbox Food Truck
Venue: Follow Mandarin Orchard Singapore Instagram or Facbeook for its whereabout
Date: Now-31 July
Website: www.chatterbox.com.sg

Taste the legendary Chatterbox Chicken Rice, often listed as among the best in Singapore, at a location near you, as the Chatterbox Pop-Up truck rolls up to several locations around Singapore during SFF 2016! In celebration of the restaurant’s 45th anniversary, the chefs from Chatterbox will also whip up special versions of the Mandarin Chicken Rice, such as chicken rice maki.

Located in Lau Pa Sat is a Japanese stall, Yakitori & Teppan Azmaya which seems to be popular with the Japanese community working in the area. The huge portion and value for money pricing probably is the reason that it is drawing some crowd to its stall.


Check out the huge portion of the Pork Katsu Toji Set ($8.50). Now I understand the attraction. The huge slab of deep fried pork sitting in a pool of cooked egg, looked so appetizing, Unfortunately look can be deceiving. the pork katsu was decent but not the greatest. I also did not like how the egg got overcooked in the sizzling hot plate.



The Buta Don ($9.90) turned out even worst. It comes with 250g for grilled pork and an onsen egg. It takes about 5 minutes of waiting time. The onsen egg was overcooked and the pork slices was dry. It was really disappointing even though the portion is huge.


Besides its generous serving portion that is below $10, I cannot find a reason for my revisit. I would recommend giving this a miss.


Yakitori & Teppan Azmaya
Lau Pa Sat
Stall 55
18 Raffles Quay
Singapore
Nearest MRT: Raffles Place (EW Line, NS Line), Telok Ayer (DT Line)

Opening Hours:
Mon-Sat: 1130am - 11pm
(Closed on Sun)

Direction:
1) 1) Alight at Raffles Place MRT station. Take Exit I. Walk to Robinson Road. Turn left onto Robinson Road and walk towards Lau Pa Sat. Continue walking down Robinson Road to destination. Journey time about 12 minutes. [Map]

2) Alight at Telok Ayer MRT station. Take Exit A. Turn right and walk down Cross Street. At the junction of Cross Street and Robinson Street, cross the road and turn right onto Robinson Street. Walk towards Lau Pa Sat and continue to destination. Journey time about 12 minutes. [Map]

Stepping into the dining halls of Ellenborough Market Café at Swissôtel Merchant Court, andyou know you are in for something slightly different - Not the usual warm lights, solid wooden furnishing against generic tiles and neutral walls of a typical international buffet restaurant in a hotel. Instead, pretty turquoise walls made bold with sparkling diamond-cut glass wall features, backs contemporary furnishings that stand elegantly on vintage-style Peranakan floor. What a chemistry between heritage and modernity.


In a new look, but old fond flavours stay. Led by Executive Chef Louis Tay, not only the team continues to whip up signature dishes, they now expanded the international hot dish selection.


Well roasted with a pink core, drizzled with the sauce made with its own juice and fats, my salad could not be more sumptuous than this!


I don't usually take 狮子头 or Chinese Meatballs as they are always just a compact ball of meat like siew mai but theirs turned out to be exceptionally tasty - juicy, tender and sweet, like a exquisite xiao long bao that falls apart easily in my mouth. The broth was sweet and the La Mian, hand-pulled by their La Mian Master was light and springy.


One key ingredient to a delicious Kuey Pie Tee is of course the little golden shells. Though left out in the open, each thin shell remained airy and crispy. Being my own chef adds to the experience - scooping heaps of tunips and vegetables into the golden shell right up to its brim, topping it with succulent shrimps and mash eggs, dressing it with sweet sauce, and down to the sprinkling of ground peanuts and chopped parsley for the final touch. Not forgetting a dash of chilli!


At the Peranakan station, one of my favourite items are their peranakan appetisers. Tangy with a hint of spiciness, they did get my appetite going. I love the combination of the different ingredients to create that crunchiness, even the deboned chicken feet got my jaw moving quite abit. My favourite is the Prawn & Mango for that extra fruity sweetness. They go really well with the traditional signatures such as signature Ayam Buah Keluak and Babi Pongteh, which are more robust and heavier in taste.




Pretty good line-up at their hot station. Their Chilli Crab even comes with fried man tou. The star for me though, its their Herbal Pork Loin. I love the broth. It was light but extremely flavourful with herbs. The chef certainly didn't scrimp on the ingredients. The pork loin was fork tender. If only, there was some dark soy sauce with chilli padi and a bowl of white rice. It will felt like a comforting, nutritious home cooked meal.


While they have a huge chiller full of dainty western patisseries, the star is really their traditional kueys and hot desserts. They have our childhood favourite - Homemade Muah Chee, which was soft and chewy, and if you ain't fast enough, expect to queue for the hot favourite Nyonya Kueh Dadar, which is made fresh in front of your eyes.


I didn't expect to see such a wide variety of traditional desserts. Do try their homemade Ah Balling. A gentle bite on the delicate skin and out oozes warm black sesame lava.

Enjoy Durian Pengat at its place of 'origin'.

Probably the first in Singapore, Kwee Zeen at Sofitel Singapore Sentosa Resort & Spa launches Saturday Pink Brunch, ideal for light-hearted gatherings, merry making and joyous dining. Besides an ambience of pink, Kwee Zeen has created a gastronomic spread of Mediterranean themed dishes to highlight the pink theme.



Crowning the pink brunch is the Domaine Ott Rose wines which are produced from some of the oldest vines and most notable varietals of Provence, Southern France. The fruity and refreshing Rose wine is best enjoyed with the Mediterranean seafood spread.



Starting from the Salad bar, there are many elements of pink to fit into the theme such as beetroot, cranberries, beetroot dyed quail eggs and tuna.




From the cooked food section, some of the pink dishes among the spread include Cranberry Fried Rice, Steamed Fish with Cranberries and Prawn Penne with Pink Vodka Sauce. These are only a few dishes among the huge selections on the buffet line.



Among the eclectic spread, there is an abundance of luxurious seafood such as Fresh Oyster, Sashimi, and a varieties of Shellfish to complete the whole experience.



Rounding up the Saturday Pink Brunch is a variety of specially crafted pink desserts to sweeten the whole brunch.


There is even a towering strawberry fondue to paint the restaurant in pink even more.


Not to be missed is the Cempedak and Durian Truffles. It is a rather new combination for my palate. I enjoyed how the combination work in harmony, not overpowering each other. A must try.


Kwee Zeen Saturday Pink Brunch
Time: 1230pm - 330pm
Price: $98++ adult / $49++ child with free flow of soft drinks juices.
Top up $30++ to enjoy free flow Rose wine


Kwee Zeen
Sofitel Singapore Sentosa Resort & Spa
Sentosa Island
2 Bukit Manis
Singapore 099891
Tel; +65 67088366
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Nearest MRT: Harbour Front (CC Line, NE Line)

Opening Hours:
Daily: 630am - 930pm

Direction:
1) Alight at Harbour Front MRT station. Take Exit C or E. Walk to pick up point at exit of Lobby F in Vivocity (near JPot and Nyonya & Baba Restaurants). Wait for the complimentary shuttle bus service. The shuttle service is available every 20 minutes of the hour. Journey time about 20 minutes. [Map]

Fans of Ivy's Hainanese Herbal Mutton Soup be rejoiced as Max is back serving the bowl of delicious mutton soup at a new location in Pasir Panjang Food Centre. After more than a year's break, I am glad to know that Max has moved nearer to my home, and I need not travel all the way to his previous stall in Toa Payoh.


Taking the feedback of his customers, Max has introduced claypot for his mutton soup so that the soup will be kept warm throughout the meal.


Ivy's Herbal Mutton Soup with Tendon ($15) comes brimming with ingredients such as mutton, black fungus, tau pok and beancurd skin.The pot of mutton soup is good for about 3-4 pax. Many people may worry about the gaminess but the mutton is tediously prepared every morning, marinating them with fermented beancurd and seared in hot oil to remove the gaminess.


The soup itself has a robust body with hints of bittersweet flavour. The mutton was also cooked to tender soft, which fell off the bone with ease. Not to forget the potent chilli sauce that goes very well with the meat.



Ivy's Hainanese Herbal Mutton Soup is different from most stalls that used a lot of ginger and herbs to masked the gaminess. There is painstaking labour behind each bowl of mutton soup that comes with lots of ingredients. I am glad that the stall has now found a new home in the West. I need not travel all the way to Toa Payoh to have the mutton soup anymore.


Ivy's Hainanese Herbal Mutton Soup
Pasir Panjang Food Centre
Stall 14
121 Pasir Panjang Road
Singapore 118543
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Nearest MRT: Pasir Panjang (CC Line)

Opening Hours:
Mon-Sat: 11am - 8pm
(Closed on Sun)

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

Both crustacean and meat lovers will love Tuesdays even more with the brand new Surf & Turf buffet at award-winning Edge at Pan Pacific Hotel Singapore. Chef de Cuisine Ken Zheng has curated a delicious spread of ocean-fresh seafood and artisanal cuts where customers can have the best of both world.


Surfing through the long buffet line, I landed with a plate of crustacean on ice. I had fresh oysters, alaskan king crabs, prawns, scallops and clams, kicking start the feast.



For the meat lovers, the Whole Baby Lamb and the slab of beautiful Wagyu Rump definitely caught my attention. There is even a push cart going around the restaurant serving on table side Braised Wagyu Beef Short Rib with Seared Hokkaido Scallop.


It is not just about seafood and meat on the buffet line. Pretty impressive among the spread is the Indian dishes which spiced up the whole experience with a huge varieties of selection.


One of my favourite sections among the buffet line is the Satay which comes with a variety of meat and seafood on skewers.


A new introduction to the buffet is the live wok station that fired up an aromatic plate of Wok Fried Fish Noodles with Roasted Pork and Yellow Chives.


An interesting item I noticed on the spread is the Japanese Curry Katsu Rice. I could not help myself to a plate of it as you don't usually get to have it on the buffet line.


And what a fitting way to conclude the indulgent dining experience with a lip smacking spread of desserts. You will need a second stomach to eat through the dessert section.


Surf & Turf Dinner Buffet
Date: Every Tuesday
Time: 630pm - 1030pm
Price
$78 per adult. inclusive of unlimited local beverages, coffee and tea
$39 per child, inclusive of unlimited local beverages


The Edge
Pan Pacific Hotel Singapore
Level 3
7 Raffles Boulevard
Singapore 039595
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Nearest MRT: Promenade (CC Line)

Opening Hours:
Mon-Sat: 12pm - 230pm, 630pm - 1030pm
Sun: 12pm - 4pm, 630pm - 1030pm

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

I finally dragged my feet and made my way down to Sixth Avenue to check out Master Tang Wanton Mee after all the media hype of his re-opening in Bukit Timah. Master Tang is already in his 80s. Accordingly to online sources, Mr Tang used to be the head chef of crystal jade kitchens and was the brainchild behind their signature wanton mee.


Since so much is said about the Wanton Noodles ($3.50), I have to order a plate to try myself. This is the Hong Kong style wanton noodles, so do not expect any char siew. It only comes with 4 small size wantons and a few leaves of chye sim. The noodles are thin and springy with a good bite to it. Unfortunately I do not like the alkaline taste on the noodles. Saying that I thought the sauce complemented the noodle excellently.


Since we have already made the trip down to the stall, we also ordered a plate of the Beef Brisket Noodles ($6) to try. I preferred this over the wanton noodles partly due to the fact that the rich and savoury braising sauce helps to mask the alkaline taste of the noodles. Not getting the star on the plate is the beef brisket and tendon that have been stewed until tender soft.


I have not tried Master Tang's previous cooking, so my judgement is purely on my visit. The noodles I had did not quite justify the media attention that has been given to him. I was left puzzled on the hype. Maybe age has caught up with him. Not to forget he is already in his 80s.


Master Tang Wanton Mee
Kopitown Coffeeshop
10E Sixth Avenue
Singapore 276474
Nearest MRT: Sixth Avenue (DT Line)

Opening Hours:
Fri-Wed: 8am - 4pm
(Closed on Thur)

Direction: 
1) Alight at Sixth Avenue MRT station. Take Exit A. Walk straight to Sixth Avenue. Walk to destination. Journey time about 3 minutes. [Map]

With the Mid-Autumn Festival just around the corner, many restaurants and hotels have already started selling their mooncakes with my new creative flavours as well as the traditional bakes. If you are planning to get some mooncakes, be in for self consumption or gifts for friends and/or business partners, here is a list of mooncakes that you may wish to consider.

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The Fullerton Hotel Singapore celebrates the Mid-Autumn Festival with a line-up of classic and innovative mooncake treasures. Signature flavours such as Pandan with Gula Melaka Snow Skin Mooncake and The Fullerton Golden Custard Mini Mooncake make a return, complemented by new flavours. Taking centre stage and adding to the snowskin medley this year are two new low-sugar snow skin flavours - Tangerine Lemon with Matcha Red Bean Paste Snow Skin Mooncake and Orange and Chocolate Paste Snow Skin Mooncake and Inspired by Tau Sar Piah, there is the newly introduced Salted Green Bean with Pandan Paste Baked Mooncake.

Complementing the new variety is a range of classics such as Baked Mooncake with White Lotus Seed Paste and Baked Mooncake with White Lotus Seed Paste and Single / Double Yolks. The Fullerton Golden Custard Mini Mooncake is also back by popular demand. Appropriate for gift is The Fullerton 15 Treasures Premium Gift Set, symbolising the full moon on the 15th day of the eighth lunar month is a single baked mooncake with eight egg yolks encased in a white lotus seed paste. Encircling it are 14 assorted baked mooncake flavours in alternating shapes of a celestial hare, cloud and graceful butterfly; which signify vivacity, prosperity and bliss.

Date: 1 August to 15 September 2016
Order and Equries
Tel: +65 68778178/8943
Email: fullertonshop@fullertonhotel.com
Website

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Shang Palace heralds the Mid-Autumn Festival with a luxurious Honey Chocolate Collection. The Honey Chocolate Collection features four flavours, Dark Chocolate, Milk Chocolate and Salted Toffee, White Chocolate Passion Fruit with Mango, and Roasted Sicilian Pistachio. These mooncakes incorporate raw and unprocessed Leatherwood Honey which originates from the pristine rainforests of the Tarkine region in Tasmania where the world’s cleanest air and water are found.

In addition to the chocolate mooncakes, Master Chef Steven Ng of Shang Palace has created three new innovative flavours of the baked variety. The flavours are Mini Baked Lychee Mooncake with Rose, Mini Baked Low Sugar Lotus Paste Mooncake with Macadamia Nuts and Mini Baked Mocha Mooncake with Hokkaido Milk. Shang Palace will also be offering perennial classics such as the traditional baked lotus paste mooncake with the combination of salted egg yolks. Variations with four, double or single yolk are available. The Shang Palace Four Treasures Baked Mooncake Gift Set and Shang Palace Mini Eight Treasures Baked Mooncake Gift set are ideal gift for the Mid-Autumn Festival too

Date: 28 July to 15 September 2016
Order and Equries
Tel: +65 62134398/ 4473
Email: dining.sls@shangri-la.com
Website

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Experience a joyous reunion this Mid-Autumn Festival at Hai Tien Lo (海天楼), award-winning Cantonese restaurant at Pan Pacific Singapore, as Executive Chef Lai Tong Ping (黎东平) presents a selection of seven delicately handcrafted mooncakes. New this year are the Green Tea Paste with Single Yolk and Black Sesame with Single Yolk. Durian lovers will continue to be pampered with Hai Tien Lo’s signature Mao Shan Wang Durian Snowskin Mooncake.

Those who have a penchant for classic treats may indulge in the Traditional White Lotus Seed Paste with Single or Double Yolk, and White Lotus Seed Paste with Macadamia Nuts. For a healthier alternative and nutty texture, the Vegetarian Mixed Nuts makes a perfect treat this Mid-Autumn season. Ideal as gifts for business associates, friends and loved ones is the box of Traditional Four Treasures Mooncakes, presented in an elegantly designed packaging.

Date: 15 August to 15 September 2016
Order and Equries
Tel: +65 68268240
Email: celebrate.sin@panpacific.com
Website

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This year’s Raffles Mooncakes are presented in a lovely blissful blue box, adorned with delicate lotus floral. The snow-skin selection considers of perennial favourite Champagne Truffle & Ganache Snow-skin Mooncake. Making a return are the Earl Grey Tea and Chocolate Pearl Truffle Snow-skin Mooncake, Dark Chocolate Crunchy Pearl Snow-skin Mooncake and Raffles Cognac Truffle Snow-skin Mooncake. This year Raffles Hotel has introduced a new handcrafted snow-skin creation, Peanut Butter Milk Chocolate Feuilletine Snow-skin Mooncake.

For those who prefer classic traditions, Raffles Mooncakes continue to offer a selection of baked mooncakes to complement celebrations with loved ones, which include Double Yolk with Macadamia Nuts and White Lotus Paste Baked Mooncake, Mother-of-Pearl with Single Yolk and White Lotus Paste Baked Mooncake and Pine Nuts, Macadamia Nuts and White Lotus Paste Baked Mooncake.

Date: 15 July to 15 September 2016
Order and Equries
Tel: +65 64121122
Email: mooncake@raffles.com
Website

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This Mid-Autumn Festival, Summer Palace Dim Sum Chef Leong Kwok Sing introduces a stellar line-up of mooncakes, including two new snowskin mooncake flavours inspired by home-grown desserts: Chendol with White Chocolate and Momordica Fruit with Longan. Not to be missed as well are our signature snowskin selections –Black Sesame Paste with Melon Seeds, refreshing Granny Smith with Lemongrass Chocolate, fragrant Green Tea with Melon Seeds, the classic White Lotus Paste with Yolk and Melon Seeds and our bestseller, Durian.

Not to forget their well-loved baked classics such as the Parma Ham and Pork Floss with Assorted Nuts. Other baked highlights include White Lotus Paste with Double Yolk and Melon Seeds, White Lotus Paste with Single Yolk and Melon Seeds and White Lotus Paste with Melon Seeds. For those looking to indulge, Chef’s Bird’s Nest with Custard promises to please with its decadent custard centre and slivers of premium bird’s nest.

Date: 11 August to 15 September 2016
Order and Equries
Tel: +65 67253239
Email: foodbeverage.rsn@fourseasons.com
Website

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This year, celebrate the joys of perfect pairings as Goodwood Park Hotel launches three new snowskin flavours that are each a perfect blend of two complementary ingredients. For the first time in the hotel’s history, it has also introduced alcoholic and chocolate versions for a jazzed-up Mid-Autumn Festival. The talented pastry team is proud to unveil these new creations: Yuzu Lychee Snowskin Mooncake, Dark Chocolate Crunchy Hazelnut Snowskin Mooncake and Gin Pineapple Snowskin Mooncake.

Handcrafted and baked to perfection, six quintessential varieties of delicious baked mooncakes are also available – Lotus Seed Paste with Melon Seeds; Lotus Seed Paste with Double Yolk; Lotus Seed Paste with Four Yolks; Assorted Nuts with Ham (‘Kum Toy’); and White Lotus Seed Paste with Single or Double Yolk. Ideal as gifts or for one’s own Mid-Autumn celebrations, the Baked Combo consisting one piece each of Lotus Seed Paste with Melon Seeds, Lotus Seed Paste with Double Yolk, White Lotus Seed Paste with Single Yolk and Assorted Nuts with Ham mooncakes is a definite crowd-pleaser.

Date: 1 August to 15 September 2016
Order and Equries
Tel: +65 67301867/ 1868
Email: mooncake@goodwoodparkhotel.com
Website

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Old Seng Choong launches its first Mid-Autumn range with the largest selection of baked mooncakes. Old Seng Choong will be presenting SEVEN baked mooncakes four of which are filled with premium white lotus paste and a variety of nuts and salted egg yolks. Customers can also relish the unique Red Bean Orange Peel with Yolk Blend & Pine Nuts Mooncake and Custard Egg Yolk Blend Mooncake. Traditionalists can take delight in a perfectly executed Wu Ren Mooncake and for those who simply must have the quintessential Singapore-inspired durian snowskin, Old Seng Choong will also have the Mao Shan Wang Durian version in its line-up.

The mooncakes are packaged in handsome boxes with vibrant hues of midnight blue and fuchsia pink. Each elegant box evokes a sense of nostalgia and celebration. The pink peony design celebrates the Autumn Revelry one expects during this delightful festival and the gorgeous chrysanthemum motif conjures up visions of the full moon in its Midnight Rhapsody. These elegant boxes are perfect gifts during the Mid-Autumn Festival.

Date: 16 July to 15 September 2016
Order and Equries
Website

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Hilton Singapore introduces four new snowskin mooncake flavors, each is carefully handcrafted using premium quality flour for the melt-in-your-mouth texture. They are Signature American Cheesecake, Popping Candy, Muscat White Grape and Baileys.

For the traditional mooncake devotees, pick from a selection of six baked-to-perfection mooncakes that are best enjoyed with a cup of Chinese tea. Besides the classic plain white lotus, white lotus with yolks and the traditional mixed nuts mooncakes, look out for fusion creations of green tea walnut; a less sweet option packed with green tea flavor and crunchy walnuts, or the cranberry white lotus mooncake.

Date: 8 August to 15 September 2016
Order and Equries
Tel: +65 67303392
Email: d9cakery@hilton.com
Website

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In celebration of the upcoming Mid-Autumn Festival, Si Chuan Dou Hua Restaurant is proud to unveil a classic collection of mooncakes perfect for gifting to loved ones and business associates during the festive season. The collection is available for purchase at all three restaurants and online.

Making a comeback due to popular demand is the Baked Filo Pastry Yam Paste Mooncake with Single Yolk. Fans of sweet maple syrup will be pleased to know that the Traditional Maple Walnut Mooncake will debut for the first time at Si Chuan Dou Hua Restaurant this year. Also available are the traditional White Lotus Seed Paste Mooncakes with Single and Double Yolks. Si Chuan Dou Hua Restaurant’s mooncakes.

Date: 15 August to 15 September 2016
Order and Equries
Tel: +65 65055722 / 64283170
Email: d9cakery@hilton.com
Website

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Enter into the magical world of Swensen’s Moon Treasures mooncakes in six irresistible ice cream flavors. The family restaurant introduces three exciting flavors – Salty Eggy, Coco Yammy and Aroi Milk Tea, bound to cool your taste buds and keep you satisfied after a hearty meal. Fans of their quintessential mooncake range can treat themselves to familiar, all-time-favorites like the Durian Royale and Sticky Chewy Chocolate.

Date: 1 August to 15 September 2016
Order and Equries
Website

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Renowned as Szechuan Court’s resident mooncake maven, dim sum Chef Mandy Yeo collaborates with Fairmont Singapore’s Executive Pastry Chef Sebastian Cocquery-Beraud for a second year running to create a duo of new luscious snowskin flavours. Two new flavours Imperial Yuzu and Cranberry Snow are taking centre stage this year. A resounding hit with the crowd last year, two liquor-imbued snowskin flavours return with their winning combo of high-grade chocolate and booze, Rum & Raisin Chocolate Truffle and extravagant Champagne Truffle & Chocolate Ganache.

Fans of traditionally baked mooncakes are treated by an entourage of four much-cherished varieties. Carefully baked to a golden brown perfection, signatures include Peach-shaped Mooncake with Single Yolk & Macadamia Nuts in White Lotus Paste and Autumn Treasures.

Date: 25 July to 15 September 2016
Order and Equries
Tel: +65 63388785
Email: fairmontsingapore.mooncakes@fairmont.com
Website

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This year, Crowne Plaza® Changi Airport introduces traditional baked mooncakes in three variations; White Lotus Paste with Double Egg Yolk, White Lotus Paste with Single Egg Yolk and White Lotus Paste with Melon Seeds. New snow skin mooncake selections include Lychee bits and Lima Beans with White Lotus Paste, Salted Caramel with Dark Chocolate and Crunchy Dark Chocolate. The mooncakes from a halal-certified source are presented in a sleek and compact metal suitcase, which makes an ideal gift idea for business associates and loved ones.

Date: Up tp 15 September 2016
Order and Equries
Tel: +65 68235367
Email: lobbylounge.cpca@ihg.com
Website

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Four Seasons Hotel Singapore presents a beautifully curated menu of traditional favourites and limited edition creations by its award-winning Chinese restaurant Jiang-Nan Chun. The chefs-d'oeuvre of this year’s selection include the limited edition “Heaven on Earth” snow skin mooncake, a show-stopping creation. Reminiscent of the beauty of Jiang Nan, it is an exquisite gem in Jiang-Nan Chun’s signature cerulean blue with dainty bird motifs, and infused with the restaurant’s exclusive “Heaven on Earth” cocktail in a light 1% alcohol content. The “Smoked Duck with Assorted Nuts and Lime” baked skin mooncake is another mouth-watering creation. Jiang-Nan Chun is one of the rare places in Singapore where duck is roasted in a wood-fired oven, and the tantalizingly savoury blend of aromatic smoked duck enhanced by crunchy nuts and a zest of lime is a feast for the senses.

In addition to the limited edition signature “Smoked Duck with Assorted Nuts and Lime” baked skin mooncake, well-loved classics “Silver Lotus Paste with Double Yolks and Melon Seeds” and “Silver Lotus Paste with Single Yolk and Melon Seeds” mooncakes and the non-yolk “Silver Lotus Paste with Honey and Pine Nuts” mooncake are best-selling favourites each year.

Date: Up to 15 September 2016
Order and Equries
Tel: +65 68317220
Email: jnc.sin@fourseasons.com
Website

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Neo Garden Catering brings you an assortment of traditional mooncake flavours. The Neo Four Treasures is made up of the following flavours: Assorted Fruits & Nuts; Double Yolk White Lotus Seed; Fragrant Black Sesame; and Single Yolk Emerald Lotus Seed. Filled with generous portions of fruits and nuts, the classic Assorted Fruits & Nuts is an all-time bestseller. For a guilt-free indulgence packed with wholesome nutritional goodness of vitamin B, the new Red Bean flavour might just be what you are looking for.

Prepared fresh, and made to melt in one’s mouth, Neo Garden’s luxurious snow skin mooncakes cater to fruit and even caffeine lovers. Its new flavours – Snow Skin Blueberry that makes a great afternoon treat, and Snow Skin Latte Coffee, a silky creation concocted with premium coffee beans – are refreshing takes on the usual mooncake flavours

Date: 29 August to 15 September 2016
Order and Equries
Tel: +65 68967757
Email: sales@eogroup.com.sg
Website

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Hard Rock will launch its first-ever mooncake gift set in celebration of the Mid-Autumn festival. The gift sets will be available in two classic mooncake flavours: Baked White Lotus with Macadamia Nuts and Baked Double Yolks White Lotus. Each set also comes with a limited- edition Hard Rock pin, inspired by the beautiful story of Chang Er.

Date: 12 August to 15 September 2016
Order and Equries
Tel: +65 62355232/ 67957454/ 62416267
Email: orchard-enquiries@hardrockcafe-singapore.com
Website

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Peony Jade offers six new mooncake flavours from modern spins on popular Chinese classics along with its Aaward-winning timeless signatures this Mid-Autumn Festival. The New baked creations include Baked Mooncake in White Lotus Paste, Turmeric Skin with Ginger and Lemon Grass,  Baked Mini Mooncake with Molten Matcha and Salted Yolk, Mini Snowskin with Rose Lychee and Raspberry Jelly Centre, Mini Snowskin with Dark Valrhona Chocolate, Sea Salt, Peanut Butter, Banana Bits and Feuilletine, Wild Blueberries Yoghurt Snowskin and Snowskin with Salted Dark Valrohona Chocolate, Feuilletine and Milk Rocher.

Date: 1 August to 15 September 2016
Order and Equries
Tel: +65 66594159/ 62769138/ 63380305
Website

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Thye Moh Chan, an iconic local Teochew confectionary brand with a 70-year old heritage is proud to present their much-anticipated traditional Teochew mooncakes this Mid-Autumn Festival. Savour the familiar taste of its flaky-skinned mooncakes such as the Sweet or Salty Tau Sar, or enduring Teochew classics such as the Double Delight filled with red bean and winter melon paste. Exclusively available during the Mid-Autumn Festival are new relished favourites such as the Mao Shan Wang Durian and Teochew Yam with Salted Egg flavours, with limited quantities produced daily and only available for purchasing at the stores.

Date: 3 August to 15 September 2016

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This Mid-Autumn Festival, indulge in Yan Ting's delightful variety of masterfully-handcrafted snow skin mooncake creations and traditional baked mooncake assortment. Featuring four new flavours - Pomegranate Truffle with Red Bean Chendol Paste Snow Skin Mooncake, Salted Peanut Truffle with Black Sesame Paste Snow Skin Mooncake, Purple Sweet Potato with Water Chestnut and Salted Yam Paste Snow Skin Mooncake and Portugese Custard Paste Snow Skin Mooncake. With the all time favourite Pure Mao Shan Wang Durian Indulgence Snow Skin Mooncake making a return.

For those that prefer the traditional baked mooncakes. There are the Baked Mooncake with White Lotus Paste and Single/Double Yolks, White Lotus Paste with Assorted Nuts and Yunnan Ham Baked Mooncake, Reduced Sugar White Lotus Paste with Macadamia Nuts Baked Mooncake and Reduced Sugar White Lotus with Four Yolks.

Date: 30 July to 15 September 2016
Order and Equries
Tel: +65 63419643
Email: yanting@stregis.com
Website

While fashion trends, bloom and wither as our love for them diminishes, our attachment towards durians only seems to get deeper - the more the merrier. This almost 'unconditional love' for the King of Fruits is even more pronounced during this time of the year, evident in social media posts. To celebrate the advent of the Durian season, Atrium Restaurant at Holiday Inn Atrium Singapore has designed a Hawkerlicious Buffet, catering to your palate.



Started off the evening with my own plated Gado Gado. I was quite sceptical initially in dressing my ingredients with the peanut sauce as usually they can be quite heavy, oily or salty in taste, but how wrong I was! Their peanut sauce was robust with a fine balance of flavours, whetting my appetite instantly.  With such a good sauce, I had no doubt that the satay would satisfy me just as well. Indeed, the satay meat was tender with a sweet, smoky taste, and the peanut sauce simply makes them even more moreish.


Next up is their mouth watering Laksa. I love the fact that I get to cook it myself, hence I can have a huge portion of beansprouts and a heap of the Laksa leaves. Writing about it makes me crave for it instantly. I don't order Laksa when dining out honest, but for theirs, I actually need to make a conscious effort not to drink up the gravy.


Another must try local delight is Oyster Omelette. I like the chewy starch, which is a perfect contrast to the crisp omelette. The portion of oysters can be more though. Another key ingredient is the chilli sauce, and their did manage to up the taste a notch. It would have been a better experience, I feel, if the Oyster Omelette can be made a la minute. Imagine it on your plate hot and piping. Hence,if you have the patience, perhaps, it is worth waiting for a fresh batch.


Their Chilli Crayfish is also one of their signatures. Don't forget to grab some of the crispy fried Man Tou for the sauce.

One of the dishes that I would recommend is their Nonya Chap Chye, which sits quietly among the rest.  It is full of my favourite crunchy black fungus, with very soft and flavourful Tau Kee and cabbages. Stir-fry vegetables is seldom my choice in a buffet as they are usually soggy with sauces, but somehow, this dish works for me much better than I thought it would.


Apart from the traditional pastries such as chiffon cakes and nonya kuehs, you may also DIY your own Ice Kachang, which is always a fun thing to do.


After all these 'works' to get your appetite going, it is time for the real work! Durians time! From $15 nett per durian, you get to choose one type of durians D1, D13 or Red Prawn. The best thing is that, you get to enjoy it with a bunch of your loved ones under the moonlight and shining stars out in their terrace.


Indeed, as one brilliantly pointed out, eating durians is a communal ritual.  I recalled moments of such occasions, some were filled with infectious laughter, while in some, only the sound of individual drawing every bit of the durian flesh off the seed could be heard. Missing such moments? This Hawkerlicious Buffet may be one of the options for you to experience it again.

Hawkerlicious Buffet (Book now to enjoy 1-for-1 offer)
Date: 15 July to 31 August 2016
Time: 630pm - 1030pm
Price:
Sun-Thu: $78++ adult | $25++ child
Fri-Sat: $88++ adult | $25++ child

Durian Bazaar
Date: 15 July to 31 August 2016
Time: 630pm - 1030pm
Price: From $15 nett per whole durian

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.


Atrium Restaurant
Holiday Inn Singapore Atrium
317 Outram Road
Singapore 169075
Tel: +65 67317172
Facebook: https://www.facebook.com/hiatrium
Website: http://holidayinn.com/sinatrium
Nearest MRT: Tiong Bahru (EW Line)

Operating Hours:
Daily: 6am - 1230am

Direction:
1) Alight at Tiong Bahru MRT station. Take Exit B. Walk to bus stop at Tiong Bahru MRT station (Stop ID 10169). Take bus number 123. Alight 4 stops later. Cross the road. Walk to destination. Journey time about 12 minutes.  [Map]

Omakase experiences are common, but one that allows you to choose your ingredients out of a list is rare. That makes the first Chef's Table Only Restaurant in Singapore by Owner and Chef Stephan Zoisl, unique and intriguing. Over here, without having to step out of this island, you get to try dishes crafted using some of the best of seasonal produce and gourmet products from around the globe. Part of the Chef's Table experience includes having the chefs serving the dishes right up to your table personally, and share with you the philosophy behind each dish. With such friendly chefs, you are also encourage to interact with them at their open kitchen, if you are curious to know what's going behind your food for the evening.


With 28 ingredients on the menu, cross out those that you are not keen to have on your plate, then leave the rest to the chefs to work their magic. Chef’s Table by Chef Stephan offers three menus, 4 course at $98+ per person, 6 course at $128+ per person.


For starter, we had Crabmeat with Cucumber and Cucumber Flower. Chefs came forward and poured a portion of gazpacho of cucumber and yogurt over the crabmeat. I was awed by it. The crabmeat, aromatic with dills, was sweet and savoury. Every bite into the bright tobiko pearls was a surge of flavour. Before it turned too savoury, the diced cucumber and the cold Spanish soup drew it back with their sweet and refreshing flavours, along a light touch of astringency from the microgreens.


We slowly built up our appetite with a light main - Hamachi with Peas Puree, Bouchot Mussels and Saffron sauce. I googled and learnt that this specific type of mussel was grown on ropes strung from wooden poles in the sea, resulting in grit and barnacle-free mussels with full meats and a cleaner flavour. Indeed, the mussels doesn't taste briny at all. Instead, it is plump with a sweeter and sharper taste than usual, giving nice punches to the oily Hamachi.


Every dish is indeed a surprise. The next item is crafted with an another unusual combination of Cod Fish with Parsley Risotto and Jamon Iberico. Once again, chefs poured the mustardy Lobster stock over the lush green and dark red. Just like the mussles, the savoury Jamon Iberico punches intensity into the sweet, buttery cod, while the herbaceous risotto, being firm and chewy, supports these heavy-weights with a nice textural contrast.


Meat was introduced to us subtlely with Veal Ragout, served with White Butter Bean Puree, Horseradish, Mustard, and a green highlight by Salad Burnet. With such a tangy profile, this meat dish is oddly light and appetising. Diced into similar size as the pickled beets, eating veal's tongue in this manner is alot less intimidating. It has texture like luncheon meat, meaty and chewy, hence in every mouthful, I had a mixture of crunch, mash and chewiness. The grilled horseradish, though small, surprised my taste buds with its charred bitter-sweetness.


Our last main was Muscovado Duck with Foie Gras, Fermented Grains, Shallot, Chanterelle Mushroom, highlighted with Nasturtium Leaves. The fermented grains was interesting, somewhat like miso. The duck meat was light and tender with a juicy layer of seared fat. However, pairing the meat with the savoury sauce and grain plus the Foie Gras on top, was really a bit too much for the evening.


For dessert, we had a deconstructed Black Forest, presented to us with the ice cream still brewing with liquid nitrogen. I like the cherry sorbet, which was sweet and tangy but the chocolate was a little too sweet for my liking.

Similar to the food menu, Chef's Table also boasts a wine menu with over 100 wine labels, each personally selected and curated in small batches by General Manager and Sommelier, Per Drews.
What I really appreciate about Chef's Table is that every dish is highly engaging and intriguing. The play of colours, ingredients, be it big or minute, all seem to tease each and every individual nerve of my senses. Even the toilet is inviting. Don't forget to visit their toilet before you leave for the night.

Written and photograph 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.

Chef's Table by Chef Stephan Zoisl 
61 Tras Street
Singapore 079000
Tel: +65 62244188
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Nearest MRT: Tanjong Pagar (EW Line)

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

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Walk towards Orchid Hotel via Wallich Street. Turn right onto Tras Street. Walk to destination. Journey time about 5 minutes. [Map]

Bridge Restaurant along Seah Street has recently revamped their menu with the introduction of the new Head Chef, Ace Tan who used to work in Pollen. The new menu focused in 3 main categories, creativity, haute and experimental-piquant illustration while not diverting from the motto of offering fine dining meal with reasonable pricing.


Our dinner started with some sourdough and anchovy butter. On top of their ala carte menu, the revamped menu has also introduced 3-course ($55) and 5-course ($85) set menus, offering a wallet friendly experience. The downside is that it is a fixed menu without any choices of starter, mains and dessert. I understand the restaurant is working towards that though.



The set course started with two Amuse Bouche to kick start the dinner. First is the Oyster Leaf with Yuzu Gel, followed by the Buckwheat Pikelet with Foie Gras Mousse.


Moving on to the starters, we tried the Textures of Crabs ($20) and Foie Gras and Samphire ($22). For both the dishes, the staff will pour the sauce at the table upon serving.

Beginning with the Textures of Crabs, I like the play of cold and hot from the sweetness of the crab meat and deep fried crispiness of the soft shell crab. All these is held together by the lovely umani gazpacho, for a light and refreshing finish.


Another impressive starter on the menu is the Foie Gras and Samphire ($22). It is common to pair foie gras with fruity jam or even a rich and heavy sauce but having it with smoked shitake consomme is something interesting that works excellently. Even my friend who don't really take foie gras, felt that it masked the gaminess of the foie gras perfectly, giving it a total new dimension.


I am not a big fan of squid ink dishes as I find it very one dimensional. However the Ink Risotto and Purple Octopus ($28) changed my mind totally. Cooked together with paramsan cheese, it gives the risotto a multi flavours experience. I enjoyed how the cheesy flavour has infused with the squid ink for a harmoniously bite of the rice grains.


What I like about the Chrysanthemum Infused Snapper ($30) is the crispy fish skin that has been separated from the fish meat. This is probably my first encounter of such execution. The chrysanthemum is actually quite untraceable but I like the lemon tobiko that gives the fish meat a zesty kick.


Another main dish we tried is the Kagoshima Japanese A4 Wagyu and Fennel Spice ($70 for 100g / $120 for 200g). The meat is cooked to a beautiful sear on the exterior. However I thought the flavour of the beef was a little disappointing. It did not have that sweet beefy flavour that I prefer.


Moving to dessert, the Native Fruits of Singapore ($18) showcases the local fruits such as jackfruit, lychee, topped with culture cream and almond crumbs. It is served with a scoop of Okinawa organic tofu gelato.


Last but not least I had the Sweet Potato Cake with Honey Cider Custard ($16). I like all the components on the bowl such as the coconut jelly, sesame micro sponge and purple sweet potato gelato, except for the sweet potato cake which was on the heavy and dry side to wrap up the night.

The dining experience at Bridge is like bridging the gap between fine dining and casual dining. I can see and taste what it is trying to do and applaud it. While I enjoyed both the starters and mains, I felt that the desserts need some fine tuning to match the excellent start.


Bridge Restaurant
31 Seah Street
Singapore 188387
Tel: +65 63334453
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Nearest MRT: City Hall (EW Line, NS Line)

Opening Hours:
Tue-Wed: 3pm - 11pm
Thu: 12pm - 11pm
Fri: 12pm - 1am
Sat: 11am - 1am
Sun: 11am - 5pm

Direction:
1) Alight at City Hall MRT station. Take Exit A. Walk to the junction of Bras Basah Road and North Bridge Road. Cross the road, walk towards Raffles Hotel direction. Walk down North Bridge Road and turn right on to Seah Street. Walk to destination. Journey time about 6 minutes. [Map]

Xperience Restaurant at Sofitel So Singapore has a new chef at helm - Chef Trevor Paulo, to continue creating a dining experience that is So Singapore. The focus is on European cuisine but coming out from his kitchen expect something less conventional. His kitchen is not just simply being open-concept, it is an immersive one. You, as a guest, may join him as he cooks. From my experience, he is more than willing to share some of the tips which he himself has mastered through experimenting, trial and errors.


We started off the evening with Cured Salmon ($25), accompanied by cucumber shavings, pickled cauliflower and tobikos. Dressed in homemade fermented apple juice, I love the tanginess and acidity of this dish. The pickled cauliflower has an exceptional crunch and Chef Trevor has shared with me his 'secret recipe' in doing it. It is so simple, yet versatile. I could use this technique on any vegetables that I want to pickle! I drank up the fermented apple juice to the last drop and I don't mind learning how to do that too.


The Spanner Crab ($25) share a similar Japanese vibe with the Lobster Jelly I had at Froth. The saltish, moreish elements are there, especially with the crispy seaweed crackers. However, I felt it lacks tanginess and perhaps my taste buds ain't sensitive enough, the Japanese ingredients Wasabi ‘Snow’and Sansho, fail to create any punch for the dish. What a pity.


For mains, we had Beef Short Rib and Lamb Confit ($38 each). One unique characteristic of Chef Trevor's beef short rib is that everything on the plate, apart from the broccolini are onions. As for the brown leaf, it is actually made of 'onion paper'. Pretty impressive. The method of doing it is rather technical, you may ask Chef if you are curious about it.  Sous Vide for 36 to 48 hours, the wagyu beef short rib has attained a pleasing level of tenderness with its fats intact. I'm not too sure whether is it due to the preparation process, the meat was kind of loose and I felt it lacked the rich flavour and juiciness of a good meat. The saving grace came from the shallot sauce, that brought everything together with its deep caramalised sweetness.


The Lamb Confit was beautiful with bright mustardy ginger carrot puree, perfuming our surrounding with a mouth-watering curry aroma. It got stronger as you put it into your mouth but the curry taste was somehow absent. It turned out that it was hardly any curry but Vadouvan, a French spice that smells like curry but minus the heat. Made using lamb neck, the tenderness of the meat reminds me of beef brisket. Still a little gamey for me though.


Our desserts were a little disappointing. Chocolate Dome ($24) was served with a dome which melted away gradually under the hot vanilla cremeux. Made with 70% cocoa, it was like watching a premium hot chocolate being made right in front of my eyes. What is unfortunate, was that the hazelnut ice cream within the dome melted away together with the chocolate. So much for a hot chocolate but where is the hazelnut ice cream?


Their Carrot Cake ($22) didn't quite excite me either. We had a dollop of cream cheese mousse atop which had a lightness that I like. Supposed to be a deconstructed version, other than the loose cream cheese, I thought the cake itself was already quite 'completed', hence I feel the other elements such as the maple soil, white chocolate crumbles cluttered the cake and made it cloying. The apricot sorbet itself was quite refreshing but would have complement the cake better should it be less sweet.


If you plan to hold a special celebration, Xperience has the latest Xperience Celebrations, with Chef Trevor personally creates a customised dessert right before you, like an artist drawing a self portrait for you. We were lucky to have 2 chefs to double up this unique experience, one creating a colourful, vibrant artwork, which reminded me of Alice in Wonderland, while the other was gold and glamour. The Xperience Celebrations is most suitable for parties of two to four, and is priced at SGD 100++ for four.


Using seasonal produce, expect change of menu in every season for different experiences. Although there are hits and misses for me, I feel each and every dish has its own interesting element to engage my senses throughout the entire evening. If you ever drop by, just like me, you may even bring home really useful cooking tips from Chef Trevor!

Written and photograph 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.


Xperience Restaurant
Sofitel So Hotel Singapore
35 Robinson Road
Singapore 068876
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Nearest MRT: Raffles Place (EW Line, NS Line), Tanjong Pagar (EW Line), Telok Ayer (DT Line)

Opening Hours:
Daily: 630am - 1030pm

Direction: 
1) Alight at Raffles Place MRT station. Take Exit I. Walk to Robinson Road. Turn left onto Robinson Road and walk towards Lau Pa Sat. Continue walking down Robinson Road to destination. Journey time about 12 minutes. [Map]

2) Alight at Tanjong Pagar MRT station. Take Exit F. Turn left onto Robinsion Road. Cross the road and walk down Robinson Road. Walk to destination. Journey time about 12 minutes. [Map]

3) Alight at Telok Ayer MRT station. Take Exit A. Turn right and walk down Cross Street. At the junction of Cross Street and Robinson Street, cross the road and turn right onto Robinson Street. Walk towards Lau Pa Sat and continue to destination. Journey time about 12 minutes. [Map]

Chefs travel, to recharge, get new ideas, get inspired, and the inspirations will be translated to the dishes in front of you. The same goes for The Soup Spoon, where SouperChef Anna creates soup recipes inspired from her travel experiences around the world. From now till 1st of September, get a taste of Brazil with a slurp of their Souper Chef Specials - Brazil Souper Inspiration.

This is the second launch, if you didn't manage to taste the first. With options of 2 meats, 1 seafood and 1 meatless, I'm sure you will find one that will suit your palate.


Vegan Caldinho de Feijão
Black beans, tomatoes, sweet potatoes, yam, tapioca, chayote, celery, carrots, garlic, onions, coriander, chillies, paprika, cumin, oranges and mango juice.

Beans and rice are at the heart of Brazilian food, followed by manioc (a root vegetable like a potato). feijoada, a thick and heavy stew of black beans and pieces of pork and other meats, is their national dish. Caldinho de feijão is a lighter version which SouperChef Anna had tried in Recife. At The Soup Spoon, she created a meatless version, Vegan Caldinho de Feijão replacing meats with roots such as sweet potatoes, yam and tapioca. Spiked with diced tempeh, that gave a fun, chewy texture to the mashy beans and soft roots. Don't overlook the small wedge of lime served atop, which brightens up the stew with a zesty citrus note.


Beef Stroganoff Brazilian Style
Marinated NZ grass-fed beef cubes, carrots, potatoes, onions, garlic, tomatoes, button mushrooms, artichoke hearts, red rice, paprika, capers, celery, cream, herbs and spices.

Little did I know that Beef Stroganoff is a Russian dish. First introduced to the Brazilians in the 50s, the original recipe has evolved to include much more ingredients such as tomatoes, ketchup, Worcestershire sauce, heavy cream. The Soup Spoon's version is a hybrid of both. Using marinated NZ grass-fed beef cubes, the meat was really tender, and my favourite part of this soup is definitely the chunks of button mushrooms along with other vegetables cubes. It wasn't too creamy, and I like the tang that edged the soup, lent by the piquant capers. The thin fried potato sticks atop reflects Chef Anna's attention to details, in which the Brazilian Beef Stroganoff is traditionally served with rice and chips.


Moqueca Barramundi
Kühlbarra barramundi fish, red bell peppers, green bell peppers, tomatoes, tapioca, chillies, coriander, onions, garlic, ginger, coconut cream, kaffir lime leaves, paprika and lemons.

Bazilian fish stew comes in 2 styles - Baiana and Capixaba. Baiana style is heavier with coconut cream and African red palm oil while the latter is lighter without both. Moqueca Barramundi is a mixture of two, with a little coconut cream but no palm oil added. When I first tasted the Kühlbarra barramundi fish, I mistook it as salmon as I felt both share similar richness in taste and texture. It was sweeter and tender than I had expected from a stewed fish. The soup itself is like an in-between of laksa and red Tom Yam soup. As a meal, I would very much prefer a clear soup, just as I would take my tom yam soup.


Galinha Caipira (Country Style Chicken Stew)
Marinated chicken thigh, carrots, tapioca, yam, tomatoes, onions, garlic, pineapple, okra, quinoa, turmeric, ginger, coriander, coconut cream, oranges, lemons, herbs and spices.

Galinha Caipira is one of Brazilian's comfort food, which Chef Anna had it in Minas Gerais style. I learnt that in Brazil, it is over in Minas that one tastes the essence of home-cooked food. Embedded within is a strong Portuguese influence, hence thick broths and stews are much celebrated here. Bright orangy yellow in colour, turmeric dictates the robust character of the stew. The quinoa absorbed the wonderful juices from the roots and vegetables, thickening the stew into congee. The presence of tomato and pineapple reminded me of what my mum usually does to enliven the taste of her curry. Garnished with roasted chopped peanuts, coriander leaf and coconut flakes, the intensified nutty and coconuty flavours bespeaks Chef's Southeast Asian roots in a subtle but punchy manner.



From tasting these 4 Brazil Souper Inspiration, I get a glimpse of the Brazilian cuisine. I heard this is a much toned-down version - going easier on the cream, relying on roots and vegetables to create the texture and heartiness. What's notable is the use of herbs, spices and zest, which tickle my tastebuds in all 4 soups. Behind each inspiration is an interesting encounter, and you may read each story from their E-magazine which can be downloaded on their website. Do make an effort to read, and you may then find a deeper meaning in every slurp.

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.


The Soup Spoon
Marina Bay Financial Centre
Marina Bay Link Mall
8A Marina Boulevard
#B2-41/42/43
Singapore 018984
Tel: +65 66344250
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Website
Nearest MRT: Downtown (DT Line), Marina Bay (CC Line, NS Line)

Opening Hours:
Mon-Fri: 1030am - 9pm
Sat & PH: 11am - 4pm
(Closed on Sun)

Direction:
1) Alight at Downtown MRT station. Take Exit C. Cross the road. Walk to Marina Bay Financial Centre. Go to basement 2. Walk to destination. Journey time about 5 minutes. [Map]