For photos, please visit Rubbish Eat Rubbish Grow: http://rubbisheatrubbishgrow.wordpress.com/2012/01/16/penang-delights-prawn-mee-lor-mee-s11-ang-mo-kio/

Mao Mao the PRC guest-blogs:

Harlow, everybody. Wo shi Mao Mao, Mao Mao iz me. Wise Guyz toles me that everybody complaint my England, very hardz to read. Mao Mao veri sad. Nobody likez Mao Mao the PRC Every one racist hereMao Mao iz watch finish movie with girlfriend at Ang Mo Kio central and we ate lor mee. China no have. Diz stall got win awardz one. The lor mee iz veri delicious! The thick starchy gravity had prawn-based broth inside. Mao Mao canz taste the prawny. Somemore, the stall givez ONE entire eggz! Lor mee usually haz a veri pungent, choking taste that Mao Mao don’t likey but this one iz more pungent and more choking than usual but Mao Mao still likey very muchy. Mao Mao even finishz the gravity! It was goot to the end. Very value-for-money and delicious! Highly recommended.

For photos, please visit Rubbish Eat Rubbish Grow: http://rubbisheatrubbishgrow.wordpress.com/2012/01/06/extra-virgin-pizza-asia-square/

Decor: The inside of the shop is the kitchen while the tables and chairs are all outdoor (as shown in the photos above). The server didn’t know I was here for the food tasting and she eagerly said, “Do you want to see the kitchen Come in!” That’s honesty for you! Don’t you love honest eateries You walk into the kitchen, and everything is displayed: the ingredients, the tomatoes, the oven, and how they make the pizzas. No secrets, no gimmicks, just natural and fresh ingredients. AWESOME.

The best natural and fresh ingredients are imported from all over the world: organic tomatoes from California; salami from France; flour from Italy. Extra Virgin Pizza went through great lengths just to get the flour. They had to order 50 tons to establish good relations with the Italians and store the flour in a temperature-controlled warehouse.

The ingredients are not the only ones that needed to be found. The bosses of Extra Virgin Pizza traveled the world–from Europe to America–just to find the perfect executive chef,Chef Matthew White, who has worked in Europe and Michelin-starred restaurants and has a diverse background of pizza-making and fine French cuisine.

Chef White said to me, “I told the bosses, if we are going to go this, we must do it in the best way. Can we get a Wood Stone Oven” [The same oven is used in Pizzeria Mozza at MBS.]

The bosses replied, “Why get one Get two!” The amazing thing about Wood Stone Oven is it goes up to 500 degrees, so the pizza is cooked within 2 minutes. Chef White said that precision is key: he only has a ten-second grace: pull out the pizza 10s earlier, it’s undercooked; 10s too late, it’s charred. The amazing thing about the oven is that thetaste and the juiciness of the food are retained and sealed in by the high heat.

Another anecdote Chef White told is they actually tested pH of Singapore’s chlorinated, fluorinated water. After getting all the ingredients from all over the world, Chef White worried that the pH of the water would affect the taste of the crust — let’s see if the water has affected the taste!

The menu isn’t extensive but it is focused. For starters, Chef White recommended theSalami & Cheese Board ($22). I wanted to tell him that eating cheese is a very Western thing; Singaporeans don’t usually eat cheese for starters. So Hot Boy Jasper from Six & Seven and Old Uncle Wise Guy (aka me) picked Veal & Ricotta Meatball ($15) andoven-fired clams in garlic, butter and white wine sauce ($18).

We love balls and we cannot lie. The meatballs were a lighter color and a lighter taste because of veal, so that they didn’t get excessive and heavy like Ikea meatballs. The choice of cheese (Provolone) provided a distinct smelly cheese taste–not for people who dislike cheese–while the minty, peppery basil gave the balls a kick.

Jasper said the clams, which are delivered freshly every few days, were a surprise since pizzerias have no use for clams. Jasper seemed to like it but I can’t say I do. The bread was crispy but also tough. The entire dish had a very “clammy” taste, too intense, too smelly sea-shelly for me. My critique of both starters is that they were both greasy although the portions were very generous.

The spicy pepperoni pizza ($22) arrived first and after a first bite, I said to Jasper, “OMG OMG, it’s so good.”

The crust (for pizzas across the board) was AMAZING. It was crunchy like potato chips, like an apple. Every bite you bite into it, the sound of the crunch reverberates within your soul. The texture was amazing for a second reason: the crust was smooth and airy but there was a grainy substance–semolina–scattered on it to provide an interesting contrast. For the third reason, the crust was charred. They are actually called “leopard spots” which are characteristic of authentic Neapolitan pizzas. The “leopard spots” provided such an interesting variation–and plus I loved charred food. Usually pizza crust tastes monotonous like this: —– but Extra Virgin’s crust tasted like this: –^-^–. Besides the texture, the taste was very savory–one of the best crusts I’ve eaten–sweetened naturally from the flour and high heat.

The organic tomatoes imported from California on the spicy pepperoni pizza were extremely fresh. At first, when I didn’t know the origin of the tomato, I bit into it and exclaimed, “OMG, they bottled sunshine. The tomatoes tasted like a burst of sunshine.” There was also mozzarella on the pizza, which after the high heat, seemed to transfigure into a sweet milk powder substance. My only complaint is the spicy pepperoni, imported from France, wasn’t fierce enough. But still, spicy, tomatoey, and creamy made a very excellent pizza.Then came the vegetarian pizza, Pistachio Pizza ($24), eat already very chio. Get it Pista-chio I am a carnivore, how good can a vegetarian pizza get right If the spicy pepperoni was amazing, the Pistachio is an alien… out of this world. There was surely magic involved. The combination of pistachio pesto, mozzarella, and parmesan caramelized in the high heat, giving off a mind-blowing, unbelievable taste–it tasted almost like the skin of very good BBQ chicken wings. It’s guilt-free BBQ chicken skin!! The bitter raw arugula and zesty lemon vinaigrette added after the oven added awesome dimensions to the BBQ chicken skin, providing layers and layers of different tastes. We were truly blown away by this perfect pizza.

Jasper was praying, “After such delectable pizzas, please please please let the dessertsbe good.” Well, both the tiramisu ($8) and nutella panna cotta ($8) were competent. The nutella panna cotta was… I dunno.. like that lor. So-so, not particularly good but not bad either.

It wasn’t fair for me to comment on the tiramisu because I just had one of the best tiramisus in Singapore the day before coming to Extra Virgin. The cream cheese–mascarpone–was actually comparable to this best tiramisu, rich enough, but the sponge was not soft. It would be nice if they soak the sponge in rum. As it is, this tiramisu is alcohol-free.

Recap: Yumyumformytumtum and I both opine that Peperoni Pizza may be the best pizza in Singapore but now I no longer think so. Extra Virgin may possibly win that spot. It is going to knock your socks off. It is going to be sensational. Delivery will start in early 2012. I wish one day they do island-wide delivery.

Directions: How to get to Asia Square. Asia Square is so new its postal code isn’t even on gothere.sg. This is the same building as Google, which I wrote an entry on the lunch buffet Google has for the staff. If you’re taking public transport, Asia Square is diagonally across from Lau Pa Sat. Asia Square is behind One Shenton Way Building. If you’re driving down Collyer Quay, keep left, turn left into a very, very small lane just after Lau Pa Sat, just before One Shenton. There is a small sign pointing “Asia Square.”

For photos, please visit Rubbish Eat Rubbish Grow: http://rubbisheatrubbishgrow.wordpress.com/2012/01/13/bodega-y-tapas-orchard-hotel/

Winter Solstice. Hookerlily and I (Wise Guy) were excited to come to Bodega Y Tapas because it sounds similar to my favorite brand. It took me some time to find it as I took a detour via Orchard Hotel Shopping Arcade. The fastest way: walk straight down from Palais Renaissance and past Delfi Orchard. It’s just below TAB. You can’t miss it.

At first glance, you can already tell how well-planned it is. On the lowest level, along the sidewalk, the outdoor dining is a smoking area. The veranda is non-smoking. Inside the gastro-bar itself, there are three areas: around the bar counter; a dark cosy corner with dark wood and leather armchairs (very mafia-like); and bar tables and stools of a contemporary design in front of the bar counter. Impressive organization.

Bodega means “winery” in Spanish but it also serves tapas, small portions of savory Spanish food–did I mention this is what hipsters would call a Spanish gastro-barLunchtime (12pm-3pm) is most worth it: pick 3 tapas for only $20.

For preprandial drinks, Hookerlily had strawberry margarita ($16) while, at a Spanish place, I always order Sangria Tinto ($14). Hookerlily said she didn’t like the margarita, overly sweet and syrupy. I just ordered without looking at the drinks menu, so Sangria Tinto is the traditional Sangria with brandy and cut-fruits. It was refreshing and easy to drink. However, I like Sangria to be carbonated–more fun that way–and should have ordered theSangria de Cava ($16), cava being a Spanish version of champagne. My bad. Do you know the English word “sanguine” came from the Spanish word “Sangria,” meaning “blood” That’s why most sangrias use red wines, instead of white. I made that up. But hey, it may be a true story.Suckling Pig ($21). Show-stopper. The serving was small–the size of two pieces of kueh lapis–but what gorgeous plating. Meat was taken from all parts of the pig and slow-cooked for two days before compressing under a lovely, crispy piece of skin. Although it had a porky taste, it was sweet with the sauce, tender and had a great balance of fats and meat and surprisingly, not as greasy as it looked. The potato gratin was divine with the cheese completely melted into one with the potato. An expensive but delicious dish.

200 Days Grain Fed Black Angus Ribeye ($17). This tapas is definitely more value-for-money than the suckling pig. It came in 5 pieces, adding up to a small palm-sized portion. The beef was soft and admirably cooked but it would be better if the sweet (red-wine) sauce could stick on the beef. Hookerlily commented, “I normally don’t like smelly cheeses but this orangey smelly cheese-tomato sauce rocks.”

Pan Fried Chilean Hake (fish) in Cava & Saffron Sauce ($14). We love atas sauce, Spanish champagne and the most expensive spice in the world Bring it on! Unfortunately, we thought the serving (1/4 of a palm) was tiny even for tapas. Either we were not used to the flaky texture of Hake, a cod fish, or it wasn’t fresh enough to be befitting of the sauce.

Huevos Rotos ($15). A very traditional Spanish dish of potatoes, poached eggs and serrano (ham) slices. Put the ham aside, and mixed the poached eggs thoroughly with the potatoes. Then eat all together. The poached eggs could be more runny but overall, the taste was awesome. The potatoes, coated with yolk, tasted similar to the Indo Mie Mi Goreng seasoning. Strongly recommended.

Hunter Style Rabbit Stew ($16). This looks like a hot mess but man, was it savory. The rabbit meat–which normally tastes like chicken–was so soft it slid off the bone with the merest flick of the tongue. It was salty and slightly spicy, reminding us of Chinese Sichuan cuisine. The potato was very flavorful. (I usually dislike potato except for potato chips but the chef is a master of potatoes. All the potatoes tasted so amazing yet different.) Hookerlily exclaimed, “OMG the kiam cai (salted vegetable) is awesome.”

I replied, “It’s artichoke, my dear.” But she was right. Although the texture of artichoke was more like bamboo shoots, the taste was reminiscent of the Chinese salted vegetable. Savory and appetizing.

Nothing went wrong with the Sauteed Garlic Mushrooms ($9). We didn’t taste any garlic but we liked that the mushrooms were unevenly coated with salt so some were bland while others salty. This broke the monotony of the dish and added an element of surprise.

Grilled Squid, Garlic Chips and Pimenton (Paprika) Oil ($13). Hookerlily said, “This looks stunning, like a painting. A bold stroke of brush across the plate.” Although visually pleasing, we thought it was bland even with the black (ink-squid) sauce.

Piquillo Pepper Stuffed with Chicken in Spanish Sauce ($11). “This isn’t how I expected it to be–in a casserole dish,” remarked Hookerlily. Piquillo pepper is traditionally grown in Northern Spain, hand-picked and roasted to give it a sweet, bell-pepper taste although it looks like an obese and stumpy chili. The pepper was stuffed with chicken bits and cheesy mashed potato but there was a distinct sweetness, tasting almost like a cross between mashed sweet potato, mashed potato and the lotus filling in ang ku kueh. The chicken bits–just tiny bits–provided a contrast in texture. I usually don’t like tomatoes because they have an unpleasant harsh vinegary taste but although this dish looked as if it had a tomato-based sauce, it had only a slight and pleasant tinge of tomato. A very delicious dish.

Each person should order about 3-4 tapas.

Wise Guy’s Top 3 Recommended Dishes: Huevos Rotos, Rabbit Stew, Piquillo Pepper.

Hookerlily’s Top 3 Recommended Dishes: Suckling Pig, Rabbit Stew, Squid (because it looks like abstract art)

Service: It was not easy to get the servers’ attention sometimes because the place was bustling. (Reservations highly encouraged.) The servers were extremely busy, always taking orders, serving food, clearing tables so I don’t fault them. More servers should be hired. When you can get to the servers, you’ll find that they are affable and helpful.

Ambience: The gastrobar gives off a different vibe than the rest of Orchard. Very relaxing, and a fiesta atmosphere. Not a romantic date place, but I saw many expats and many bros hanging out in exec wear. Definitely a after-work place to chill, drink and eat.

Coming here is an eye-opener to me. This is authentic Spanish food with authentic Spanish ingredients that is hardly found anywhere else in Singapore. Sometimes we thought that the food was light and not salty enough but on the whole, the potatoes were extremely well done and the sides were delicious. Scrumptious sides are important because they show how much effort was put into every aspect of the dish, and not just focusing on the main ingredient.

For more photos, please visit Rubbish Eat Rubbish Grow:http://rubbisheatrubbishgrow.wordpress.com/2012/01/12/astor-bar-st-regis/

Dipsomania kicked in. I wanted a good cocktail. Astor Bar at St Regis is on a few Top 10 Best Bars in Singapore lists so here we are.OMG, the ambience was the tops!! I LOVE IT. I felt so comfortable here, like I belonged! It’s old money 1920s New York chic, rich dark woods with luxurious leather chairs. The tables are trays with legs, so when the glass spills, the liquid won’t drip. Picasso lithographs hang on the wall. Quiet jazz. The other patrons are mostly white men in suits – but they mind their own business. Can I get a suit-up sugar daddy please This bar is a scene out of a movie.

The bar is known for two things. the bar localized Bloody Mary into Chili Padi Mary ($19) with vodka, chili padi, Chinese old ginger, lemon grass and organic tomato juice. I didn’t want anything tomatoy or spicy so I ordered the other speciality: organic cocktails. I wanted something sourish and citrusy that day, and got the organic Sao Paulo Smash($19), consisting of cachaca (Brazilian rum), galliano (sweet herbal liquor), passionfruit, and orange marmalade. My bad. I should have known rum would turn out bitter. Rum is bitter, kids. I should have asked the servers for advice – but no loss. I’ll be back. Spend about $100 (the price of 5 cocktails) and get complimentary parking.

The drinks came with olives and nuts. Olives are a nice touch but I thought the nuts were flat. St Regis can definitely do better.

Overall, my friend and I had an amazing time here, very relaxed, as if we were out of Singapore. Healthy cocktails that aren’t too expensive. Astor Bar ranks just below my all-time favorite bar, Coffee Bar K.

For photos, please visit Rubbish Eat Rubbish Grow: http://rubbisheatrubbishgrow.wordpress.com/2012/01/11/tong-heng-东兴-chinatown/

Tong Heng has been around since the early 1900s! That’s 100 years of history in Singapore.

There are two main Chinese pastries in Chinatown, both with their own distinct taste but I prefer Tong Heng. I’ve tried almost everything there including the Chinese desserts.

Over the years, I’ve tried most of their products, even their Chinese desserts. (Bet you didn’t know they sell Chinese desserts!) The diamond-shaped egg tart is the most awesomest! Because it sells quickly, they are always baking new batches and so the tart is usually hot. It’s like M&M, melts in your mouth, not in your hands, with just the right amount of sweetness. The other specialty in the shop is the char siew su. This one is different from other places because there is a slight saltiness to it, the char siew is moist and just a little bit charred–which is the best kind of char siew. My third favorite is the egg cake (鸡蛋糕) because it’s light and fluffy.

The shop also does chinese new year goodies, mooncakes, wedding pastries and baby’s first month.

Although there are seats in the shop, which is like the Chinese style of a cafe, people usually takeaway.