For full review, please visit us at http://www.makeyourcaloriescount.com/2014/07/sg-bochinche-insight-to-argentine.html

Apart from knowing that Argentinian cuisine is known for their beef-oriented dishes, I must say I am quite ignorant to what this lovely part of the world has to contribute to the dining table. Argentina is the second country in the world after United States, with the most immigrants mainly from Italy and Spain, which explained the influence of Italian and Spanish cuisine on Argentinian food. Subsequently, the British, German and Jewish also moved to Argentina which resulted in a mixed culture and European culinary influence.

Embodying the Argentinian's social custom of communal dining and gathering, boCHINche offers a convivial atmosphere with its curated list of Argentinian wines and house cocktails. This inspiration comes none other than renowned Argentine chef, Diego Jacquet who previously worked at three Michelin star restaurant El Bulli. Interestingly, he never forgot his roots and often return to Patagonia, a place where he spent most of his youth, to discover his love for food and seek inspiration.
As soon as you step out of the lift to land on the establishment of boCHINche, expect to be impressed by Jerry De Souza's design. It is no surprise as the Spa Espirit Group's Creative Director is the mastermind behind the unique personality of each store. Some of the more commonly known brands under the Spa Espirit Group includes Browhaus, Tiong Bahru Bakery and Tippling Club. Jerry derives his inspiration from just about anything and everything especially from his travels as he seeks to push boundaries. More importantly, Jerry's style is never a cookie-cutter as he consistently thinks ahead and stays progressive in designs, keeping interior designs current and relevant. With a focus on crafting an unique experience, it is no wonder that ambience is a key success element here.We particularly enjoyed the freshly toasted bread which was served warm and the salted butter spread melted instantly.The beautiful Argentine variant of Provolone cheese is often described as Argentine pulled-curd Provolone cheese. Made of full fat cow's milk cheese, this semi-hard cheese is usually aged for a minimum of four months. Together with the drizzled honey, it had a pleasing sweetness to balance its savouriness and completed by the distinctive piquant taste derived from goat. The almond flakes added a much desired texture to it and while this might not be the norm, I found it extremely satisfying to pair the Provoleta with the bread.An appetiser to kickstart a hearty Argentine meal, the burrata cheese (which means buttered in Italian) is a fresh Italian cheese made from mozzarella and cream. When the burrata is sliced open, ritagli-thickened panna cream flows out, bearing its rich buttery flavour and fresh milkiness which makes it a perfect ingredient in salads. We enjoyed the fresh tomatoes that gave a nice crisp and the citrus olives and chopped basil helped liven up the dish with its refreshing flavours.One of the star dishes on the brunch menu, this would have been the dish for me to return to BoCHINche for. With a beautiful sear on the surface of the thick slices of yellow fin tuna, it was almost sashimi-like on the inside, making the fish melt-in-your-mouth, almost. The freshness of the protein shone through as the earthy ground red pepper flakes (known as aji molido in Argentina) helped brought out the flavours from within. Infused in the fine batter coating the delicate tofu, I enjoyed the nice layer of crisp which added texture to the dish. Overall, a very fine dish that impressed my palate.The classic eggs ben passed the "flowy egg yolk test" which in my opinion should be a given at any cafe or restaurant that serves the dish. While I enjoyed the tenderly braised veal shanks tucked underneath the poached eggs, I generally prefer the original rendition better with an offering of ham or bacon instead. Also, the hollandaise sauce seemed too mild for my liking as I would desire a stronger punch in acidity and flavours from it.Comfort food that you cannot go wrong with. I particularly enjoyed the thick slice of fresh toast with a nice crisp on the edges paired with the velvety scrambled eggs. If you are a fan of smoked salmon like me, expect a generous serving that would please. While I appreciate the attention paid to details such as the fine slices of red onion, this ingredient was quite a misfit in my opinion. Admittedly, it added a nice layer of crunch but the inherently strong flavours of the red onion compromised the overall balance. Or at least it did for me.Food connoisseurs familiar with the Argentine cuisine would know that they are famous for their Malbec and steaks of course. Malbec is in fact a purple grape variety used in the making of red wine and typically the Argentine rendition tends to bear a more fruity note while remaining low in acidity due to the warm climate. As such, the flavours did not quite deliver through the braised ox cheeks though it was cooked perfectly, doing justice to the tender cut. The savoury chorizo sausage found its balance with the beautiful caramelised onions that introduced pockets of sweetness to the dish.Thanks to Alain, we managed to try a mouth-bite of the Sirloin steak since it was not quite enough to share around the table! There was a nice layer of juicy fat will pair harmoniously with the crisp sweet potato strips. The dressing was memorable as it left an earthy taste to it that lingers.A new addition to the brunch menu and a clear favourite at the table, it was unfortunate that we did not get to try this but feedback received from the table was that the burger was flavourful and had nice textures. While this might sound generic, we would revisit to try this on a separate occasion!While interesting, I could not quite figure out whether this was a main or a dessert. I actually enjoyed the mismatch of the flavours and the boldness of the chef to explore tastes beyond the norms. The savoury ham and bacon worked well with the brioche French toast but it was the rich vanilla ice cream that nailed it for me with a subtle hint of sweetness that teased.While categorised under their "Our Food" section on the menu, I thought that this might be more appropriate to have this dish as their desserts. Clearly designed for those with a sweet tooth, the acidity from the berries resonates well with the maple syrup though for some reason, I felt the pancake to be overshadowed and not given the attention it probably deserves. Also, it might be a hefty price tag for just three pancakes.There were quite a few elements in this dessert and arroz con leche actually meant the Spanish version of rice pudding. It made sense since Argentinian cuisine is largely inspired by the Spaniards. It was an interesting array of tastes and textures with the lemon crumble sprinkled across the sorbet which tasted mildly sweet and that grilled pineapple sitting underneath that added a stronger punch of acidity and sweetness.The milk cake was moist and rich, albeit a good rendition standalone. Similarly the passion fruit sorbet was great standalone as it offered a rather intense experience as the acidity cuts through my palate sharply with its distinctness. It was however too overwhelming for me to pair the two elements on the dish together as the passion fruit dominated rather than complemented the milk cake.Dulce de leche is a South American confection prepared by slowly heating sweetened milk to create a product that derives its taste from the Maillard reaction (chemical reaction between amino acids and reducing sugar which gives the product the browning colour and taste). If you have a sweet tooth, this would probably cure your entire day's fix with the creme brulee and ice cream. Overall, it was spot on, nice crust on the creme brulee but I would recommend this to be shared rather than enjoyed alone as anything more than two spoonfuls might be a little satiating on the appetite given the sweetness.Reminiscing my dining experience at boCHINche, there was this nice glow and burst of energy from the open kitchen where you get to witness the talented chefs at work. The knowledgeable and friendly serving crew enhanced that much desired customer service. The ambience was definitely well-crafted with the conscious effort of Creative Director Jerry at work.
While the dishes in general are heavy on the palate, they were tastefully designed to bring out unique characteristics of its own. Perfect for dates or unwinding after a long week at work over some drinks, bask in the glory of communal dining, Argentine-style!

Helmed by celebrity chef Daniel Koh, who was the Executive Chef at Concorde Hotel, then moved on to the now-defunct Chef Daniel's Kitchen, his latest culinary concept focuses on french cuisine with a patio dining environment.
Greeted with warm service staff who were excitedly doing up the recommendations, we'd gone for all their signatures.

Papaya Soup with Mint ($3.50)

 

Strongly recommended by their staff as soup-of-the-day and at a special promo price, it was quite a palatable start, with a hint of papaya aftertaste. It was one with a savoury touch, tasting slightly like seafood bisque instead of papaya.

Spicy Wing Zing ($6.50/4pcs)

 

Plain fried chicken, it didn't come with a spicy kick, though we'd all enjoyed the 'zing' that came with the sauce, adding a refreshing lemon touch to the otherwise greasy fried chicken.

Crabmeat Burger ($13.50)

 

The star of the dish lying on a bed of cabbage, it tasted of prawns rather than crabmeat. Nonetheless, I liked the springy bounce to it, with a well-seasoned fresh seafood flavour to it.

Beef Stew ($15.50)I've always been a fan of beef stews, though this was quite a disappointment with watered down gravy, and stiff beef cubes. The dish was simply lacking in flavours, and tasted like the stew hasn't been simmered long enough.

Lamb Shank ($15.50)

 

This was a crowd's favourite out of the lot, with tender soft off-the-bone flesh. The gravy was slightly too sweet for my liking though.

Lychee Pork ($13.50)A classic french dish, this had a slight twist to it, using lychee-flavoured 'pop pops' typically used in bubble teas instead. An interesting combination with tender pork slices paired with a sudden burst of lychee. I would have preferred the base gravy to have a subtle taste of lychee as well, so that the two flavours don't come as separate senses.A taste of all its signatures didn't leave me impressed, and got all of us disappointed. Though prices were affordable and portions were just right, its flavours didn't quite hit the note for us. We would still prefer Saveur or Bistro Du Vin for some french food fix.

For full review, please visit http://www.makeyourcaloriescount.com/2014/06/sg-sanpoutei-ramen-taste-of.html

The ramen wave continues to see an influx of ramen speciality stores popping up at all corners around Singapore. When there is so much competition in the market, diners usually end up to be the beneficiaries since we become spoilt for choice! The next question then is, who serves the best ramen in Singapore?
Being quite a huge fan of ramen myself, I have since grown sceptical about the trend when many fail to impress. Having walked past Sanpoutei Ramen, located along the stretch of shophouses at Holland Village, on numerous occasions, I finally had the chance to let my tastebuds do the judging!
Founded in 1967 by Mr Yukihiro Kaneko, Sanpoutei is defined by its offering of authentic Niigata-style ramen, a shoyu-ramen in a clear fish stock-based broth. This contrasts with the more popular Tonkotsu (pork-bone broth) version such as that offered by Ippudo, Ramen Bar Suzuki or even Ichiran.

Niigata Shoyu Ramen (S$14/++)The signature dish at Sanpoutei, this ramen surely did not disappoint as it checked all aspects of unami flavours. With a proprietary recipe from Japan, the savoury broth was rather intense as it had been simmered for six hours, comprising chicken, pork, mushrooms and two premium niboshi (dried sardines). The flavours were harmonious and the balance was spot-on for me.
Apart from the al dente ramen which gave a desired springy yet firm texture, the aburi chasu was the star. The carefully chosen cut had a nice marbling and was beautifully torched to give a caramelised-smoky flavour to make this dish truly oishi! My only complaint was that my flavoured soft-boiled egg was mildly overcooked but there is no better compliment to the chef than an empty bowl!While the menu does not have a check-list for you to choose how you would like your noodles done, diners are encouraged to make known their preferences when placing orders such as adjusting the amount of oil to be added or even the texture of your noodles.
An interesting titbit picked up while conversing with Kaneko-san was that the culture of refilling one's ramen bowl with noodles was a practice common in the Southern-region of Japan such as Kyushu. As such, Sanpoutei does not have the practice of offering diners the option to add noodles.
Other specialty ramens
Top to bottom left (clockwise): Rich Tori & Miso Ramen, Rich Tori & Spicy Miso Ramen and W Soup Tonkotsu Ramen

Rich Tori & Miso Ramen (S$16/++)
With seven types of miso blended with the chicken-based stock and simmered for eight hours, this would appeal to those with a hearty and savoury palate. Flavours were intense and you could taste the essence of the premium ingredients used.

Rich Tori & Spicy Miso Ramen (S$17/++)
Similar to the miso version, the chicken-based broth was packed with an unique blend of chillies. While it packed quite a punch in flavours and heat, hardcore chilli lovers might need a stronger kick.

W Soup Tonkotsu Ramen (S$16/++)A familiar dish for most ramen-lovers, the collagen-rich pork-bone broth has been simmered for half a day at 12 hours. The savoury and unami flavours of the broth was beautifully delivered to everyone's palate. Leaving the bowl for less than five minutes while everyone was busy snapping photos saw the formation of a layer of grease which was a result of the fats and collagen within the broth. This also illustrated the quality ingredients that went into the making of the broth.
While Sanpoutei is famous for their ramen, they are equally lauded for their selection of rice dishes since Niigata's crystal clear water produce top quality Kurotori rice which offer an exquisite taste. Sanpoutei imports only unpolished rice from Niigata and the tedious polishing work is carried out in-house to ensure optimum preservation of the rice's innate sweetness and texture. It was really intriguing to learn how much attention was paid to intricate details as such to ensure that the diners enjoy the best bowl of rice dish.

Butariki Niigata Rice Mini Don (S$4/++)

 

Among the three rice dishes tried, this was a clear favourite among those at my table. Stirring in the raw egg yolk and tossed with the pan-fried shoyu-flavoured pork, the flavours were spot-on with the right balance of sweetness and savouriness with Sanpoutei's special sauce.
The Minced Chicken Niigata Rice Mini Don (S$4/++) was also a hit with its varied texture as the breadcrumb-like minced chicken and scrambled egg made this dish interesting.
We also tried the Sanpoutei Japanese Style Small Curry Rice (S$4/++) which I felt was slightly spicier and packed a stronger punch in flavours compared to most Japanese curry rice dishes available in the market. While it suited my palate, it was not a dish that went well with the other diners at my table.
Sanpoutei Deep Fried Spring Chicken with Oroshi Yuzu Ponzu Sauce (S$7.80/++)

 

If you are looking for some sides to share with your dining companions, be sure to give this a try as the crispy batter coating the succulent spring chicken had its flavours nicely lifted with the grated radish mixed with yuzu kosho flavour sauce. While I would have preferred the yuzu kosho flavours to come across stronger, it was nonetheless an enjoyable side which made this a must-try.
Crispy Tempura Shrimp Salad (S$12/++)

 

Drizzled with sweet chilli sauce and wasabi mayonnaise, it offered an interesting twist of Asian flavours to the otherwise simple Tempura dish. The prawns were fresh and succulent with a nice crisp batter which suggested clean deep-frying oil unlike some places which had that stale touch.
Mori Miso Cucumber (S$3/++)

 

Some chilled sides to pique the palate? This chilled crunchy Japanese cucumber topped with a mildly-spiced miso paste may look pleasing to the eye but the cucumber might be too raw for some.
Bamboo Shoots dressed with Spicy Miso served with leeks (S$3/++)

 

Do give this a try if you are looking for something to titillate your taste buds as the spicy miso would awake one's appetite.
Yuzu Sherbet, Matcha and Black Sesame Ice Cream (S$3/scoop)

 

I enjoyed the Yuzu Sherbet and Black Sesame most as the flavours were rich. While the Matcha ice cream was good and relatively creamy, it seemed rather pedestrian compared to the others.
Having tried countless ramen places in Singapore and the region, Sanpoutei certainly fits a spot in our must-try list. If you enjoy intense flavours in your ramen broth, this has to be one of the top three spots in Singapore.While there are some tables on the left which offer more privacy, the seating in general is rather public and faces the open kitchenWe are looking forward to our next visit already!

Newly opened at TripleOne Somerset, it's a good chill-out spot centrally located, yet away from the busy crowds. We'd first heard of them at the Sustainable Seafood Festival where they'd showcased the Patagonian Toothfish Ceviche Taco as part of the movement to preserve our previous seafood supply.

Poutine ($10)A classic messy dish with all the gooey goodness - combination of fries, cheese and gravy. I would have preferred stronger flavours, and perhaps less soggy fries but it was still a decent one.

Surf 'n' Turf Gumbo ($27)Another classic American dish, it's usually served as a side, though this came under the mains menu. Served with dirty rice, which is somewhat like spiced rice, it came hidden in a stew with prawns, chicken, sausage and greens. Strong fiery kick, it was shiok for us, and I loved how the stew changed with the flavour of the dirty rice that was pretty plain initially, giving it a whole new twist, that we'd ordered second helpings of the dirty rice to mix in. A plate of soul food goodness indeed!

Dirty Rice ($4)

 

Fried Buttermilk Chicken ($22)

 

A random craving got us ordering this, with perfectly crisp chicken (albeit a little small), and tender juicy flesh. I liked the extra crunch yet not overdone, and the accompanying dips went well with it. Its side of vegetables was a tad overcooked though, with a charred bitter after-taste.

Season's Deconstructed Banana Split ($12)

 

 

Indeed a pretentious one, this was basically 'goreng pisang' or banana fritters with a scoop of vanilla ice cream. Though the banana was freshly fried, its batter was chewy and lacked crisp. We loved the scoop of ice cream though, and it would have been perfect if the cream could have been changed to an additional scoop!With its price point, we find it on the high side given its portioning sizes. Its signature dessert didn't quite meet our expectations, though its mains were pretty good in its flavours. We loved it for its ambience and strong kick in flavours.
We would probably return for its lunch deals that certainly seems tempting with $12.99 sets, inclusive of a main course, soup of the day and unlimited soft drinks or coffee!

Of a more accessible location for brunch (finally!), this turned out to be better than expected! A comfy seating with full-length windows to allow ample sunlight in, I liked how it was bright enough unlike the typical dimly lit cafes around, great if you were planning to do some readings while sipping your cup of coffee!

Jamaica Blue started off in Australia as a franchise model, and is grounded in two beliefs: sourcing the very best coffee and using only fresh, locally sourced ingredients. I like its ideology on how it's about stopping to savour the very moment, to rest and recharge over a cup of coffee. Isn't that one of the joys of visiting cafes?I was pleasantly surprised when I first saw this, two poached eggs fully covered with a thick layer of hollandaise sauce! Slightly over-poached on one side of it, the sauce managed to make up for it, or at least it was done to my liking. A rich creamy version with a slight lemon zest to it, it was the perfect dip to go with everything, though this might get jelat (or overwhelming) for some! I would have preferred more bacon and a slightly toasted baguette for that warm touch, though it's good enough at the sides where it's slightly harder for that varied texture! A pretty satisfying one for me!A smooth cup that was just right on its acidity, I liked how it wasn't too sharp though I would have preferred a more robust flavour to it. Toby's Estate has the perfect brew to my liking so far, if you're one to go for a stronger taste! This was a decent one in my opinion, and it's certainly a much bigger cup compared to the ones served up by usual cafes.

Perhaps in line with its beliefs, it sets transparency on letting consumers know what they're eating, with nutritional values listed online (section on breakfast menu is still under construction).A classic cafe menu that might not have much to excite, it's grounded on getting its basics right. A decent spot for that fix of the day, it offers a comfortable ambience for some quiet moments and chill-out gatherings, topped off with a friendly and warm service crew. Though we've spotted some inconsistencies in the food quality like over-poached eggs or inadequate hollandaise sauce on Instagram, it's probably one of those places that's still got some work to do in terms of always delivering.
Nonetheless, given the experience we've had, it's still a decent spot to visit especially if you're looking for brunch in the west!