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thedessertprince
This is thedessertprince living in Tampines. I am a Social Worker, work in Tiong Bahru. I like to hang out in Tanjong Pagar, Joo Chiat, Tiong Bahru. French, Italian, Singaporean are my favorite cuisines. I also love Café, Hawker Centre, Restaurant and Steaks and Grills, Desserts and Cakes.
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Gone were the good old days... OK Jun 29, 2013   
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Categories : Fusion | Café

 
Gone were the good old days when lunch was just walking down to the school canteen and buying back food up to class to enjoy or walking with a bunch of friends to the nearby Ang Mio Kio hawker centres for dinner. I really missed those good old times with my classmates when school life was about looking for the next place to eat as one big group.

Not that I don’t organise outings after graduated from poly life. But to gather everyone out now when they are busy working and finding jobs is definitely a challenge now. Nevertheless, we still compromise with each other’s timing just for sake of savoury food. And what better place to meet that is central and still convenient for all to meet? You thinking what I thinking?

I’m thinking how about Tiong Barhu or to be more precise, Open Door Policy.

 
Started by the same people behind Tiong Barhu Bakery and 40 Hands Cafe, Open Door Policy functions more than just another brunch serving cafe that popularise the area but also a modern casual dining restaurant. It was an early weekend evening when my friends and I dropped by for dinner. To my surprise, the place was already running on full-house capacity. It sure speaks of their quality of food I thought to myself.

The three of us were gestured to sit by the glass panel kitchen. It does helps facilitate your decision to order since you could just observe what are the dishes that appeals you more when the chefs are busy preparing the dishes for someone else. Occasionally, you get to see the kitchen staffs mistake and you'd wish you just have a huge piece of paper with a statement “I saw that!” and flash it to the chef as they nibble on the fries off your plate.

 
I thought our food will served promptly but 30 minutes into our wine-sipping conversations, I realised that our food wasn’t even anywhere near our table. I got a nasty shock when one of the female servers told me that some of the dishes we ordered have a waiting time of 20 minutes on average.

I could totally understand that some places like to prepare their dishes upon customer’s order but shouldn’t these restaurateurs take the courtesy to inform diners about the waiting time? Well, when I first made my orders, no one actually bothered to tell me and that particular female server expects me to know from my first visit and walks away without apologising? In any case, it sure left me with a bad impression of their service that’s for sure.

Our food did came ultimately but unlike Abe’s Diner’s Seafood Gratin, this causal dining place sure wasn’t worth the wait. Their Roast Chicken with Chickpea Cassoulet and Wet Polenta ($26.00) which was just two slabs of petite chicken fillet nicely decorated with chickpeas and wild rocket leaves sitting on a huge dish plate. It does not help to know that it took them 30 minutes to roast them tough and dry instead of tender and moist.

For that kind of price, I might as well head down to the nearby hawker centre and order one whole roasted chicken to go with a bowl of rice instead.

 
Next up was their 48 hour Braised Beef Cheek with Mochi Potatoes, Carrot Puree and Pea Tendrils ($29.00) which I felt was really nothing special even after being braised for two days as they claimed. Surely the meat was tender and soft but that should be expected since it’s braised so long. Just a pity the accompanying sauce failed to bring out the wow factor in this dish.

Among the three dishes we had, I only held in high regards of their Braised Duck Ragout with Pappardelle Pasta and Smoked Tomato Sauce ($25.00). I like the fact that the pasta is evenly coated with the smoked tomato sauce with bits of duck ragout with each mouthful but otherwise, I would expect a bigger portion for the price I’m paying.

 
Their desserts on their other hand were their saving grace. This time, we were informed about the waiting time involved into making of the Chocolate and Pistachio Souffle with Creme Anglaise ($18.00). We weren’t disappointed when we saw a cup of creamy custard cream poured into the souffle right before our eyes.

Light and fluffy and still tasted the subtle pistachio from within. I wouldn’t mind telling you this might just be one of the better souffles in downtown Singapore!

 
The last dessert we had was the Apple Crumble with Vanilla Custard ($15.00) which was also well-received by the three of us. If only their main dishes could match their desserts then it would have been the perfect dining experience.

 
I certainly wasn’t impressed by Open Door Policy with what they have to offer. The prices they charge are definitely much more than most places similar to what they serve. I wouldn’t be coming back anytime soon unless I am in search of somewhere with nice coffee to go with souffle. I wouldn’t even recommend this place for a simple light causal meal but maybe their much rave brunch food is more worth going for instead.

But if you do see yourself coming down, do make a reservations just to secure table. Another plus point would be their alcoholic drinks going at $8 after 6pm if you had make a reservation.

For me, I will always be looking elsewhere to meet my friends over meal and I think I have just found another in Tiong Bahru again. Just stay tune and watch this space!
 
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Categories : Teochew | Dim Sum | Seafood

 
It is possibly if not undeniably one of the best snowskin mooncakes you will ever find buy in Singapore. Each exquisitely if not intricately made from scratch. The knelling and the molding, all made from hands.

 
Dusted with snowy powder, East Ocean's mini snowskin mooncakes are one of the highly sought ones I must have for every mid autumn festival. I can do away with carrying lanterns (or burning them as with all other children would when their parents aren't looking), do away with sipping tea and peeling pomelo but there's one thing I can never do without is a box of their mini snow white pastries.

 
What I really love about the Teochew restaurant's snow white delights is the fact that they got the filling to the soft glutinous rice crust ratio just right. You could savour the filling and yet not having that overkill feeling while enjoying the soft chewy texture of the thin mochi skin and still have room for another one.

Aside from the perfect marriage of fillings and crusts, another plus point that makes East Ocean rendition so different from your typical mainstreams one would be the firmness when attempting to slice one.

 
Where there are mooncakes which simply disintegrate and make a whole mess on your knife and plate, I find East Ocean's sweet little mini treats still standing firm and strong as I portion them into minier treats. That's definitely a plus point for me. The ease of cutting cutting mooncakes without making a whole lot of mess.

 
They come in three different fillings; the sweet white lotus paste, delicate green tea paste and mild yellow custard ones. Out of the three, white lotus paste fare the best and to a larger extend better than most other mooncakes I tried over the years. The paste is pleasing to the palette if not smooth silky consistency. Green tea is the runner up which I like it mild while yellow custard could be slight richer as it hover around the range of bland but still fantastic.

 
When it comes to mooncakes, I prefer to stick to a few brands although once in a while curiosity calls me to try new ones but I never end the festive season without a box or two from East Ocean. I would even go as far that it's the standard I expect for any other snowskins mooncakes. If not I wouldn't say proclaim on my blog as one of the best snowskin mooncakes in Singapore.

 
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d’Good Cafe Smile May 28, 2013   
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Categories : Café

 
Drinking coffee is like appreciating a piece of art. It’s a way of life; something nice to admire but even nicer to take a deep whiff just before finishing a cup in a few gulps. A gourmet drink which we keep sipping yet adding those little perks to our almost unassuming lives.

Life can be really hectic as a Singaporean boy. Especially if you have to juggle work and fun with just a pair of hand. So when I could squeeze out a little free time out of my busy schedule, I will just sneak out either alone or with friends just to find a place to chill and relax over coffee and tea.

Needless to say, desserts are always never far from my table…

 
It never fails to excite me to know that my coffee drinks are beautifully crafted by a barista. Latte Art is what we like to call when we see cute and fancy designs make of steam foamy milk. With a nice white leaf resting in the middle of my Cappuccino ($5.50) and then dusted with cocoa powder when my lips will surely touch the drink, I just gulped everything down in a few mouthfuls.

A few stirs here and a few more cups there and the conversation just keeps going on and on…

 
Just when you are thinking where can you find such a place with a barista that does Latte Art?

I have the perfect place! Consider making down your way to d’Good Cafe. Nestled along the stretch of shophouses along Holland Village, the cafe is quite hidden from view being located of the second and third floors. You might easily miss the stairs to the cafe so keep a lookout for Foster Cafe which is just beside the stairway.

The aroma of caffeine will lead you up with every steps you take. It’s almost like a natural instinct. Like bees attracted to bright colourful flowers, it felt like heaven with those spotlights and that distinct coffee scent…

 
Coffee goes well with almost everything and at d’Good Cafe, they serve breakfast dishes all day long. If given a choice, I will always opt for Eggs Benedict. Petite and simple looking with English muffin, bacon and poached eggs. But the main highlight of this breakfast dish is surely the hollandaise sauce with a citrusy touch drizzled on each piece.

It was very appetizing and I enjoy the dish.

 
d’Good Cafe’s rendition of the English Breakfast is what I like to define as hearty and gratifying. The portion is definitely more than enough for two to share but otherwise, nothing extraordinary. If you ask me, I still prefer my poached eggs and their unique hollandaise sauce.

There are pastas and pizzas or even Japanese curry to have. So to summarize their mains, there’s a variety to select upon and generous in portion to share.

 
Ending our meal were their cakes for desserts. I really like their signature d’Good Triplet Cheesecake ($8.50) which compose of a cheesecake covered sandwiched by chocolate mousse and oreo biscuit base. The chocolate macaron sitting above was also worth mentioning with that perfect “feet” and rich chocolatey taste.

I was also served another of their specialty also known as d’Good Maple Sea Salt Cheesecake ($8.50) which blew me off my feet. It’s one of those few dishes I had which are beyond my bank of vocabulary. They were so popular that we couldn’t’ have another slice since all were sold out!

I think it was superb ingenuity to create something that nobody has done. I’ve heard of salted caramel desserts but rarely do I heard of maple sea salt ones. if I see a rising trend in maple sea salt desserts, then you can bet that d’Good Cafe was the one started the craze!

 
Just when I thought the tasting invite would come to an end, Another blogger and I had the privilege to sit by the coffee bar and have our own coffee blend brewed…

The whole procedure commences by filling up a detailed form which indicates your preference of the customised cuppa. Everything else was secondary and you wait patiently watching your barista does the hard work deciding and mixing all the concoctions.

 
The entire process also known as coffee cupping cost $12 each session and subsequently $5.50 each time you order you personalised blend. Personally, I felt that it was worth the experience especially if you’re trying it for the first time. I sure had fun sitting along the bar taking whiffs and commenting my three very different tasting brews.

 
So after a few sips and a few more comments, I had my own personal blend which I just couldn’t resist giving the customised drink a pompous name! The Prince’s Blend, being spicy with a slight nutty touch to the drink. I kinda enjoy every sip of it and I think it will go well with that sweetish-salty maple sea salt cheesecake.

 
You will find terms like winery, smokey, fruity and even herbal to describe each blend. But that is by no means those ingredients are added into the coffee blends. It’s more like describing the mouthfeel and texture of the cuppa.

What about the difference between French Press and Cold Press and the coffee instruments to brew the drinks with? I’m no profession brewer but more like an amateur seeking the nice cuppa to my days.

 
d’Good Cafe is that nice place to seek a nice cuppa regardless day or night. It has a nice homely feel with various rooms themes within the two floors which is make even comfortable with the approachable staffs. Although I stay in the east and coming all the way down to Holland Village might seem tedious, I could see myself coming back every once in a while just to keep in touch with my friends and inner-self with my own personal blend.
 
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Eighteen Chefs, Cineleisure Smile May 24, 2013   
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Categories : Singaporean Western | Restaurant | Pasta | Steaks and Grills | Halal | Kids-Friendly

 
There are some eateries that are always more worth a re-visit than others. The food might be hearty and the service, inviting and heartwarming. Above all, each time you step into that particular shop, you sort of remember all the different tables you sat with various friends. Even something as simple a reading the menu is enough to invoke feelings of happiness.

I don’t know about you but for me, that place has surely got to be Eighteen Chefs. Especially their flagship store at Eastpoint Mall before they start expanding. It all begun back in my secondary school days where easy-on-your-wallets cafes were scarce and fast food is not the best option. Traveling all the way downtown was another cumbersome issue and you needed somewhere nice to settle down for lunch with your classmates before starting on your school projects at someone’s house.

A few visits here and before you know it, it has become a norm to meet up your peers at the pasta place. I’m sure some of the teens in my generation can attest and relate to what I’m saying because it’s quite the standard norm especially if you stay in the eastern part of Singapore.

That was until, Eastpoint Mall decided to close for renovations in the earlier part of 2013 and off goes Eighteen Chefs and the other shops in the mall…

 
I thought they will be gone for good and subsequently I tried their other outlet at Tiong Barhu but it isn’t quite the same as I expected as before. Maybe it’s the homely feel whenever I step into their shop that I’m looking for…

But I was just delighted to be invited to try out their latest shop located on the fourth floor of Cineleisure. It’s quite easy to understand why Chef Benny, the man synonymous with the local pasta shop choose the place. With the hippy Scape Mall located just beside, Eighteen Chef is easily the place to hang out and chill with like-minded peers.

We started the luncheon with French Loaf With Roasted Garlic Confit ($4.80), a personal recommendation from the owner himself. I could tell you that Chef Benny is a huge fan of the renown three Michelin Stars celebrity chef Marco Pierre White as the garlic confit dip was inspired by White’s simple blend of ingredients in his dishes as well as the frequent use of concentrated stocks. The dip was rich in flavours yet not overpowering considering we all know how pungent garlics can get.

A great dish to share if only there’s more loaf to go around!

 
The Heart Attack Fried Rice ($15.80 for 1 serving, $28.80 for 2 servings) was the highlight of the meal. Or as I like to call it, the extremely hearty fried rice with beef. Piled on a board with generous servings of New York strips to go with the butter garlic fried rice, it’s little wonder why it has such a name!

I personally don’t believe in having the best steaks quality all the time. If it’s well-prepared, nicely done and still affordable, I wouldn’t mind having it in my mouth. Where else would you find 400g of steaks under $30 that taste tender and juicy like Eighteen Chef does it.

On a side note, if you ever have the heart attack fried rice, just leave it to the kitchen to decide your wellness of your beef strips. The medium-rare rule doesn’t apply as it makes the beef cuts laborious to chew upon.

 
Finding a nice place that has all-day breakfast can sometimes be a challenge that my friends always post to me. It’s as though I’m supposed to find for them although I must admit that I enjoy the process of making recommendations. I have the privilege to try out Chef Benny’s rendition of the soft-boiled eggs or as he calls them the 64 degrees eggs.

Taking pride that the eggs are cooked at a constant temperature of 64 degree for an hour, this is one of those better alternatives of the Egg and Toast Set ($7.80) which most places does it way too overpriced.

 
If there’s anything that needs improvement are surely the desserts and the overall presentation of the after-meal dishes. The Raspberries and Vanilla Ice Cream Waffle ($7.50) had way too much whipped cream and the texture of the waffle resembles a hard biscuit. Somewhat disappointment or maybe I just have a higher expectation when it comes to having desserts?

 
The only saving grace for their desserts was the Black Beauty ($4.90) with a slice of lukewarm chocolate brownie and two scoops of ice creams. Still I think they could go easy on their whipped cream and I like my brownie served piping hot instead.

Overall, Eighteen Chef is still that nice place to relax over the company of friends. You will see many familiar faces among the Chef Benny’s staffs as most of them were from the flagship outlet. While their desserts weren’t the best I had, the mains are more than enough to share with your friends.

Everyone can start up a social enterprise but to do one as successful as Chef Benny, it will take years of hardship and a intense passion for food. I spoke to Chef Benny privately and he told me he has plans to move back to Simei once the mall finishes in two years’ time! Now that’s a piece of news to look forward to!

 

 
 
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Categories : Cantonese/Hong Kong | Dim Sum

Feel free to visit my site: http://thedessertprince.com/victors-kitchen-the-impression-of-a-boss/

 
Impression has always been one of those guiding principles in life. For most of the time, impression may just play that decisive factor in the decisions you might made to maneuver your way. For instant, you would gauge a stranger based on the first impression you had of that newcomer before you could say “hey so and so, shall we be friends?”

So what about the impression of a boss when he have his Dim Sum fare? It’s not about having a table full of baskets each containing different food at a fanciful hotel setting. Although that could always be appreciated. Anyone could dress like a boss but not everyone could behave like one that’s for sure.

 
At Victor’s Kitchen however, you will be considered a boss if you could converse with the ladyboss helming the counter in her native language, Cantonese. Yeah, as thick-skin as I have always been, I’m actually referring to myself!

You see, I have Cantonese blood running within my cake-cloted arteries. The language was and still is my first language. I still conversed with the older generation in Cantonese and many seemed amazed that I could even keep the conversation on-going. Amazed because somehow my generation have given up their true mother tongue and many don’t even try picking up the language. Such a pity if you have to ask me…

 
I had a good laugh when I saw their menu which came in slips of order form. We ordered two bowls of porridge. One was called Phoenix Porridge ($3.50) while the other, Nemo’s Porridge ($3.50). In the Dim Sum world, phoenix is just a nice way of saying chicken but nemo? I have never heard of anyone naming their dish after a clown fish!

 
Victor’s King Prawn Dumplings ($4.50) are anything but ordinary. They might not look set to impress the crowd but it speaks clearly in the taste. The prawns were exceptionally huge compared to most restaurants and siding more all the juicy and crunchy side too! A must-have if you ever drop by the kitchen.

 
Another must have for Dim Sum at Victor, Tasty Queen Size Siew Mai ($4.00). Again looks can be deceiving. Just because it’s not well plated means it won’t taste as good. I am just happy to pay $1 for each yellow cuboid meat dumplings.

 
Indeed one of our friend would consider this yummy. Phoenix Claws ($3.00). Personally, I didn’t really liked how the talons were prepared. Everything about this dish was good apart from the sauce that it was left simmering in. Just not flavorful for me.

 
Sometimes I wonder how could a Chinese survive without pork in their lives. I mean I have pork for almost every meal I had and Dim Sum is no exception. The Steam Spare Ribs with Black Bean Sauce ($3.00) again is a must-have dish although, those chopped red chili just spiced everything up. I shall remind the staffs not to add them the next time I’m coming here for Dim Sum.

 
Victor’s signature Dim Sum. The highly revered Golden Egg Yolk Lava Bun ($4.00) or in my own dialect, Lau Sha Pau. The white bun was light and fluffy but that’s the main point. The yellow liquid that flowed out was nothing short of Oomph factor.

Extremely savory with a strong hinge of Salted Egg Yolk amidst the buttery creamy custard. We love their little buns so much that we didn’t just order one basket. We couldn’t settle for two and we ended up getting a third! That’s nine lava buns in total! Just like a boss!

Liu Sha Pau is the Chinese equivalent of the molten Chocolate Lava Cake.

We spend $40.30 for a table full of food for four people. (They don’t charge GST or Service Charge.) I thought it was quite a fair deal considering we ordered a lot. There were a few that I didn’t managed to take a shot so I omitted them out.

The food may fall short of glamorous compared to other popular Dim Sum restaurants.But for the quality that the Chef invest in is the reason why the kitchen is often found packed with people craving for their light hearted snacks which we call Dim Sum.

Instead of conversing in Chinese, how about placing your orders in Cantonese? Afterall, you’re dealing with a lady boss from Hong Kong. That’s how I ended up with the impression of a boss…

 
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