Restaurant Reviews

When word got around that Tiong Bharu has transformed into a dynamic enclave of bars, cafes and restaurants, I knew that a trip to this place is in order. 40 Hands and PoTeaTo just stands across one another - while the former is no doubt more famous, the little cafe could not hold anymore in its squeezy air-conditioned interior. It was burning hot on that day (hardly any day in Singapore isn't anyway) and we were dying for some air-con... so we shuffled into PoTeaTo which was pretty empty but thank heavens, air-conditioned. If given a choice, I'll always do dessert before main course. Eggless Chocolate Cake ($7.80) is our logical pick - after all it is the fattest, tallest cake slice out of all the available selections. PoTeaTo can really do better in their dessert variety. I was pleasantly surprised by the fullness of the chocolate taste upon the first mouthful, and immediately I wanted another and another bite of it! The top chocolate layering tastes like just pure, thick chocolate which my girlfriends liked a lot. I prefer the middle sections because it is less jelat but still retains the full-bodied chocolate taste. It is lighter than normal cakes, I think. But a little dry. You have to pair it with some tea or your throat will be parched after a while from eating this. I was sharing this slice with three other girlfriends, lucky for that because even if I had a big appetite for desserts, I could not possibly finish this on my own. It will get really jelat after a while, so remember to share it with someone else. H did not want to share the chocolate cake with us and so she ordered a Green Tea Cheesecake. I don't remember the price exactly, but it's slightly cheaper than $7.80 (should be around $7) but still pretty expensive given half the height it stood at compared to the chocolate cake.

Verdict of pinching a mouthful from her: I like this better than the chocolate cake, because the green tea flavour really hits the spot. It is fragrant and complements the cheesecake well. But it is priced too steeply by my standards.
We stayed in PoTeaTo for a little while before the dinner menu kicks in at 6pm. I decided on Spaghetti and Meatballs ($15) - it is me being unadventurous again because the other items on the menu just doesn't appeal to me at all.

Actually I don't really want to describe this too much because it is quite a disappointment. It tastes almost like my first attempt at cooking tomato spaghetti. I am not a good cook. You can probably guess what it tastes like. It is not inedible, but it is definitely not $15-standard. The meatballs were alright, but you can totally get better ones at Ikea.
PoTeaTo is somewhere that I will only go once for the experience but nothing in here to compel me to enter for a second round. There's a whole lot of improvement they can do in here. To their credit, their service is really down-to-earth and sincere, and this is a good place to chill at if you're in the area and well, it's mostly empty so you don't have to wait outside unlike 40 Hands.

Postscript: Their desserts are worth having, but the main courses... you can give it a skip.

2013-06-01

Food
The usual welcoming dishes from a korean cuisine, kimchi, fried egg, beansprouts to kick start the meal.Chadol Duenjang Jjigae - SS$16.00
A traditional korean soybean paste stewed with beef brisket with the end product looking something like a bowl of Bibimbap. The rice was poured into the big bowl from the usual metal bowl awaiting for the stew to boil and pour over it. The video on how it was mixed:


The end product after stiring and mixing the stew with the rice.WooSamYeop - $28
Highly recommended on the menu by Celebrity Chew Paik Jong Wong. This thinly slided beef was specially marinated. Samgyupsal (Grilled Pork Belly) - S$22.00
Even layers of fats well organised on the plate.Succulent porked belly, comes in 2 versions - Crissy and non crispy, specially done up by the chef. Yums! Roll up the meat with the lecture given, add some kimchi, shredded leeks and dab some sauce to your preferred taste . It is believed that by having the wrap eaten up in one mouth will actually give one good fortune!The pork belly and beef brisket was served! All curled up after cooking.The chef had demonstrated the recommended way of eating the brisket by rolling it up and filled with some cooked shredded leeks. Born-Ga Bulogogi - S$45.00
The best recommended dish on the menu by Chef Piak. Comes with beef brisket marinate with the in house Born-Ga's special sauce and boiled with vegetables (mushrooms, onions, enoki mushrooms), vermicelli and served like a korean way. If you like something sweet in the soup, this would probably be one of the better choices.The mixed berries dessert drink (Omija) that closed up the meal. A sour bowl of drink, chilled and is prepared to help in digestion especially after a meaty meal.Service
Excellent service from the guy who served us throughout. He was probably the team lead for the service section as the others were seen following instruction. Well-versed with the product knowledge, he explained the way he cooks and given us choices on how our food should be eaten and served. Alot of communication between us. Alot of "why" and "how" questions were thrown to him when he was serving our table, instead of getting frustrated by our "never-ending" questions, he had actually responded to us every detail in a friendly way. His sharing and service provided is definitely the best I seen so far from a generic restaurant like this. Thumbs up!

Ambience
In the restaurant, every table is equipped with vacuum to suck away the oil mist and grease from the restaurant. Apart from that, the environment is quite hot due to the nature of business. I was told that usually after a rain, customers will prefer the seats outside as the place is rather windy and cooling. Price
A total damage of S$134.15 for 3 pax including 10% service charge and 7% GST. There are no preferred cards. Pricing was quite reasonable taking into consideration of its service and environment. However the wait was horrendous.

Recommendations / Tips
No reservations are considered. Just wait patiently - I had an hour wait before getting my seats.

2013-06-14

SGD 45(Dinner)

Service & Ambience
My last visit before kissing goodbye to this famous duck rice eating house as they will be officially closed next week. The crowd was simply over the capacity of what the shops could cater, leaving tables of customers left waiting eagerly for their food and with some even decided to gave up the idea of queuing.

It took us 20 minutes to settle down despite having an empty table setup specially in front of their neighbor shop. We have difficulties in getting the chairs as all are either occupied or reserved. No one had attended to us even if we though we have been frantically waving countless times to catch attention, most probably they could not handle the current order. Luckily for Lim Seng Lee's neighbour's help, my order had prioritized with food served within a minute.

Food
The presentation of braised duck looks disorganized with portions of the meat not coated with the braised sauce and with loose pieces scatter around the plate. Meats looks dry. Kang Kong standard is still very well maintained with the right amount of moisture and crunchiness.2 porridge and 2 bowls of rice for 4 of us! My first and also the last time trying their sambal Prawns. It was more of sweetness than spiciness. Loves the crunchy cucumbers and onions that comes along with the prawns. Overall the total spending was roughly about S$45 for 4 pax including 3 cups of drinks.

Recommendation / Tips
Good Bye Lim Seng Lee braised duck, these noteworthy dishes will always be in my mind.

2013-06-14

SGD 11(Lunch)

For a more casual write-up of this eatery, do visit us at our blog - http://bit.ly/11gxI2O

Five Star prides itself for serving kampung chicken, now you may ask, what distinguishes that from the usual broiler chicken? Let our taste buds do the talking!

Kampung chicken drumstick (S$5/- inclusive of a portion of rice for 1 pax)The Chinese lady who took our orders was courteous and patiently went through the menu with us. We were asked which part and cut from the chicken we wanted and we went for the drumstick since it was the lady's favourite. For the record, there was an additional 50 cents surcharge over the normal cuts.

If you looked close enough, there was minimal fat underneath the skin and that is when you know you are getting the real thing when Five Star boast about their serving of kampung chicken! In place of the fat, there was a beautiful thin layer of jelly which separated the succulent chicken flesh from the skin. From my understanding and experience in trying to cook my own chicken rice at home, it required soaking the poached chicken in iced water, which was essential to lock in the juices. As expected, the flavour of the chicken was noticeably stauncher than the typical broiler counterparts. Partially owed to the selected cut, the flesh was really tender and in our opinion, cooked to perfection. It is always this fine line between getting it perfect and undercooked. Well, we are glad to say that on this occasion, it went the right way.

Now if you think that was the end of it, you would be missing out on the beautiful self-concocted sauce luxuriously drenched over the chicken. The secret to this was that it was specially brewed in-house from soy sauce with added soy beans and rock sugar. Personally, I felt that the icing was the addition of rock sugar, which not only enhanced the aroma of the sauce but more importantly offered a good balance to the flavour. It stood in between a pleasant savouriness and a good unami oomph. Tipping the scale was an even diffusion of salinity complemented with a mildly sweet after taste. Shiok!

Chicken RiceThe accompanying rice to the separately plated chicken portion has to be good before we can conclude it to be a delectable dish. We particularly enjoyed the lovely texture to the rice where each grain was easily separated. It would suit the calories-conscious because the rice was not overly greasy. The trade-off was however the lack in a strong kick of flavours. The thing with kampung chicken is that the flavours are retained within the meat itself rather than superficially on the fats. The lady had a minor complaint that the rice was slightly on the dry side as she would have preferred a heavier touch in terms of flavour. On the other hand, it suited my palate perfectly for I found that it was oily enough to keep the grains individual yet not leaving a mess on my lips! The best part for me was to scoop up some of that beautiful sauce from the other plate and trust me, you know it is sensational when you inadvertently give a thumbs up.Readily available on each table was a silver tray containing the freshly prepared chilli sauce, ginger purée and dark soy sauce. Personally, my SOP in grading chicken rice always has 3 key components to match - first the chicken, then rice and lastly the chilli sauce. In my humble opinion, there is no short cut for a good chilli sauce other than fresh chilli padi for the heat with an acidic tang from limes. Many substandard chicken rice stalls take the easy way out by replacing the all important acidic twist with the acetic acid owed from vinegar. Well, you know what is a good chicken rice chilli sauce when you have tried one like this at Five Star.

Honestly, I would do away with the ginger purée, but it looked good enough for a dab. 'Ooohh...not bad leh!' It was finely grated and richly packed in flavours. What we particularly favoured was that it was so fine that you do not have loose fibre ends clinging on to the gaps between teeth. While it packed a punch, I was contented enough to enjoy my chicken rice with just the chilli.As we were planning to eat along the way down East Coast Road, we stuck to one person portions. After scanning the menu, I was left undecided choosing a savoury dish from their list of Hainanese-styled dishes designed to give families a homely satisfying meal. I decided to go light and ordered a complementing appetizer to go along with the savoury main.

You are probably looking at the pictures and saying 'Crap, that looks spicy!'. Surprisingly, it was carefully balanced with the right amount of sweetness to neutralize some of the heat from the finely diced chilli padi.

The chef took extra care in ensuring that the red onions were finely sliced, with the purpose of giving that added layer of crispness to the crunchy chicken feet. With an OCD for cleanliness, I scrutinized the skin of the chicken feet intently to ensure that there were no unwanted hair before putting it on the lady's plate. She is not exactly a huge fan of this dish but as the Chinese proverb goes '爱屋及乌' (loving something because your loved one likes it), so she learnt to acquire the taste under my influence!We casually ordered the homemade iced barley drink just to beat the afternoon heat. There was nothing too wow about it because you know what you are getting with this beverage anyway.I thought it was good gesture to have both serviettes being provided (free of charge) and sanitizing wet wipes. It was later when making payment did I realize that these individually packed wet wipes came at an additional 20 cents each and automatically added to the bill.The ambiance of the eatery was casual and relaxed though there was no air-conditioning at where we sat. We noticed the adjacent shopfront carried the same brand name Five Star and had air-conditioning facilities but we were contented with a classic coffee shop dining experience done no-frills Singapore-style in our flip-flops. A worthy shout-out goes out to the PRC auntie serving us for her pleasant and attentive service. While this might return screaming remarks from readers who detest typical PRCs with a heated passion, there are still good breeds out there providing a humble service. A heads-up for those who drive, it would be worthwhile to park in one of those side roads or at nearby shopping malls such as 112 Katong and walk down because it is inconveniently located along the main road.

In conclusion, it was a trip worthy of our calories and its position in the food guide books is certainly well-deserved!

The recent addition of Poulet to Bugis+ (formerly known as Illuma) was a welcoming one, with long queues expected during lunch and dinner hours. Under the Thai Express Group which houses several household brands such as Xin Wang, New York New York and Kiseki, Poulet is a contemporary French-themed bistro which offers casual dining at much affordable prices. Nestled at the mall's fourth floor, Poulet features a 60-seat open dining area inspired by modern alfresco setting in France, furnished with classic wooden tables and chairs. Diners can also catch the chefs in action through the open kitchen.

On their 2-page menu, expect to find a variety of appetisers, main courses such as Braise de Carnard and Oxtail de Bourguignon ($15.80), as well as classic French desserts. And of course, as the name itself suggests, Poulet Roti (roast chicken) is their star dish, which well, makes it a must try for starters.

The house signature of Poulet, their roast chicken (S$28.80 for whole) which was marinated and slow roasted until golden brown using a traditional recipe, was very well savoury and flavourful, while the chicken meat in itself was tender and moist. The best (and addictive) part was probably the home-made mushroom sauce. Prior to this, didn't i thought that creamy sauce and roasted chicken complements one another so well. But now I do. It's obvious, if you are here at Poulet, don't miss out their star dish.

Before that, we ordered their Country Side Mushroom Soup (S$5.80) which proves to be the best I have ever tasted. The cream of wild mushrooms, together with Idaho potato was so flavourful and incredibly creamy, you wouldn't want to waste a single drop.What is French cuisine without the company of the prized Escargot de Bourgogne ($8.80)? Served with tomato fondue and almond garlic butter, these 6 Burgundy snails did not die in vain. Well.. sadistically speaking. Unlike the previous escargots I have had, their rendition of the garden mollusks did not leave a strong aftertaste which was very well enjoyable.Mediterranean Stewed Lamb Shank (S$15.80) was delightful with soft, tender meat infused with flavours derived from its own jus and orange. It is completed with root veggies such as onions and carrots. Portion-wise, my girlfriend can barely finish three quarters of it.Slow cooked to ensure that the intense flavours of onions, garlics and potatoes are captured into the tender white meat, Braise de Poulet (S$13.80) might be just another option for you if you prefer a healthier alternative to the roasted version. Only thumbs down is probably the sheer size who might not satisfy a grown man's stomach completely.What is a good meal without desserts? Truthfully speaking, there aren't a lot of choices for desserts at Poulet. Hence we chose the one that seems the most appetising to us - and yes, that's Tiramisu (S$7.80)! I wouldn't qualify this as the better ones out there, as the sponge fingers layer was so drenched in espresso and had an overpowering taste of rum syrup, resulting in the whole dish being too soggy. The top layer of mascarpone cheese dusted with espresso powder was delightful nonetheless.All in all, Poulet proves to be a good place to have decent French cuisine without having to burn a big hole in the pocket. Thumbs up, I will definitely be back.

SGD 25(Dinner)

For full review and photos: http://gninethree.com/2013/06/12/jaan-swissotel-the-stamford

Perched at level 70 of Swissotel The Stamford, JAAN restaurant boasts of a panoramic view of the Singapore skyline that is simply postcard worthy and quite breathtaking. With no elaborate architecture or snazzy décor, the space itself is decidedly intimate with no more than 13 tables and is simply designed with clean finishes, allowing the picturesque view and artisanal menu to speak for itself.

Chef Julien Royer's seasonal menu places a heavy emphasis on fresh and sustainable produce, a trait he picked up when growing up in France, as a descendent of four generations of farmers.Our gastronomic journey began with an assortment of gourmet snacks, formally known as amuse bouche. We were treated to Smoked Unagi, Cantal Cheese Cromesquis, Chef's Julien's own Hummus with a rich and nutty flavor conferred by the Auvergne lentils and accompanied with paper-thin crisp sesame crackers. An extremely delightful beginning that was peppered with a myriad of earthy flavors which paid tribute to Chef Julien's love for the unadulterated rawness of what the harvest has to offer with each season.

Starting our meal proper, 2 of us had the 55' Rosemary Smoked Organic Egg as our appetizer.The perfectly poached egg was delicately tipped into the glass and you break the thin veil of egg white to allow the yolk to ooze out and envelope the accompanying ingredients for the grand finale. Possibly the best egg dish I have ever had with all the many elements of the salty chorizo iberico, fried buckwheat and creaminess of egg yolk just coming together so effortlessly and harmoniously.Our main was the Roasted Atlantic Turbot served with fried squid, saffron and Carrots 'Saveurs d'Orient' on a bed of couscous. The enthralling star was the fillet cooked through to precise consistency but remained firm and succulent, accentuated with a piquant sauce which tied the varied textures of crunchy, creamy, gritty and smoothness together.Moving onto dessert proper, this Choconuts 4th of sticky chewy carambar, Tanariva chocolate shards, Tonka bean ice cream and moulds of slick-smooth gianduja was an interplay and harmony of different kinds of chocolates which complimented each other in synchrony. Undeniably good.Rounding it all up was a complimentary platter of Mignardises, which was of course stunningly displayed on a wooden board with smoked dry ice and all. The dainty marshmallows, silvered almond chocolate pieces, rock melon sorbet sticks, and the rosemary ice-cream chocolate covered lollipops had me sold through and through. JAAN's attention to detail and efforts to please remained consistent right to the end. I was truly enamored.My lunch experience at JAAN is definitely one of the most memorable I have had by far. The service was excellent, top-notch in fact, with extremely knowledgeable and attentive staff who make a sincere effort of explaining to you patiently the components of every dish and are pleasantly co-operative in assisting you as you take your photographs. Unlike other fine-dining establishments that frown upon an individual who whips out a camera, the people here at JAAN embrace it and are in fact, very encouraging.

JAAN... I will be back again...

2013-06-10

Fukuichi at TripleOne Somerset has got to be the most underrated Japanese restaurant, in town at least. Nestled in a quiet corner, in a quiet part of town, it's easy to miss. Japanese cuisine is synonymous with clean cuts, elegant plating and/or presentation and refined tastes. Fukuichi embodies this very spirit with its signature sushi and iconic sashimi platters. They also well-stocked with a range of sakes and Japanese alcohol that I'm pretty sure would impress the sake lovers.

With a reservation at 7.30, we arrived slightly early, but was still ushered to a bar-top seat that the staff had already prepared for us.The interior is distinctly japanese, with marbled table tops, hints of bamboo and wood. Service isn't top notch, but they are generally polite and courteous. Besides, we came for the food, not the staff!The exterior of the restaurant also has 3 large sake barrels on display outside! An interesting touch which we felt was unique.The bar gives us a lovely view of the sushi chefs at work, expertly slicing the raw fish with even strokes, resulting in fish slices of perfect consistency!

We ordered the Bento Set A for $40 (this is the most expensive bento set because of what it consists of!), which comprises sashimi, assorted sushi, grilled salmon with roe, tempura, an appetiser dish and miso soup. We also ordered two pieces of Mekajiki (swordfish sushi) for $8 and their signature Seared Salmon Sushi for $22 (for 8 pieces). The prices are a tad pricey but when the dishes came, we fully comprehended why we were paying just that extra bit for our food.The starter was a serving of Japanese style salad, in a light/tangy miso dressing. It tasted more sour than other Japanese style salads, so if you like your food really tangy -this one's for you. The cold jellyfish was mediocre, but proved to be a refreshing appetiser.The Bento Set came in 3 portions -the appetiser and the 2 bento boxes. The first bento box had 3 components -roe covered sushi, a sashimi assortment (prawn, tuna and some fish I did not recognise!), and a sushi assortment with raw fish. The sushi impressed me because the lightly vinegared rice was so well shaped and it complemented the fresh fish. The fish was firm, not overly frozen nor wet, and was so delightfully tasty in its pure, unseasoned form. Delicious. The prawn and sashimi deserve a special mention. The prawns were creamy and the sashimi came in generous, thick slices -a truly treat...before I knew it, we had polished off that entire plateSwordfish is one of my favourite fish apart from the usual tuna and salmon. Swordfish is firmer and less creamy, but the freshness really shines through, especially when its delicious, cold cut is a refreshing change from the creamier salmon belly. It's a fantastic contrast to anything fried and cloying, making this one of my top clean-eating picks! My companion was trying swordfish for the first time and he commented that the 'clean taste of the swordfish is really uplifting'! Definitely recommending this to everyone! The salmon and tuna go for around $6-7 per pair, and there are premium items such as sea urchin on their menu. Only for those feeling indulgent!(Cont Bento) The second portion of the bento included the cooked food -grilled salmon with a layer of roe smeared on it, and assorted tempura. The tempura was the only mediocre dish in our dinner for that day, but it was still of a decent standard. The outside of the tempura was light and crisp while the inside still retained the freshness of the ingredients -the carrots, capsicum and prawns still maintained their original tastes. The salmon was what surprised us the most -the outside had been smeared with a layer of salmon(?) roe, giving the fish an even creamier taste. The flakes of salmon just slide off when your chopsticks gently pick at the salmon, and the savoury Japanese-soy style sauce has a taste consistent with expertly made teriyaki dips. Heavenly.The seared salmon sushi is on the pricier side with 8 pieces for $22, but its completely worth it. Rolled by the masters with japanese cucumbers and avocado, with the salmon torched before serving, the fish has a slightly smoky smell to it. When you sink your teeth in however, it's a fusion of flavours with creamy textures combined with the burnt aroma of semi-cooked fish. Delicious as it looks -everyone should try this! It's one of their more popular sushi orders and nearly every table has one plate of this.

The Bento is great for sharing -perfect for 2 people, so you get to order other sushi and try other stuff too! This bento also gives the widest variety (you can get a bento set for around $20+, but the variety of the bento isn't as vast and the quality of the dishes are less premium too), but also ensures that you get the best of everything. Fantastic deal! Fukuichi also offers a range of hot dishes, but we say skip that. Go straight to the ala carte sushi and signature rolls -try the seared salmon, or live to regret it!

The place is pretty spacious, but it can get a teeny bit crowded especially on Friday and weekend nights, you may want to call and make a reservation ahead! This is also one of the places where bar top dining isn't cramped and stuffy, there's ample foot room and space for the dishes, and it's interesting watching the chefs at work (at least you know how your sashimi is being prepared!!). Fukuichi serves great, fresh Japanese cuisine with refined flavours for the discerning. It may not be on the highest end of Japanese fare available locally, but it comes close to the best value for quality (the bill came up to around $82 in total for 2 people.)

2013-06-07

SGD 42(Dinner)

Yong Kee Seafood Restaurant is tucked away in a coffeeshop behind construction sites, at the end of the road. You'd never think to look for hidden gems in a place like this, but lo & behold -this place can really take you by surprise! Environment wise, I'd have to admit that the filthiness of this particular coffeeshop did get to me a little, but for the relatively good food, it's all worth it.There are the signature dishes and we decided to order a few of them -the crispy vermicili, the yom yum soup, the seafood beancurd and the fried vegetable with hae bi. The Seafood Beancurd came in a savoury, starchy sauce that was on the whole, tasty enough for me to wolf it down. The tofu is homemade and has a distinct, welcome smokiness. There is also fresh seafood -prawns, fish & cuttlefish with the tofu. While I felt that the cuttlefish were slightly unrefined in an otherwise delicate dish, the flavours for this were well-balanced save for the gravy that was a tad too starchy initially.While the extraordinary factor of this dish would be attributed to the fried hae bi (Singaporeans are all so used to having hae bi only in our spicy vegetable dishes!), I'll like to point out that the vegetables were also fried in a slightly starchy sauce. Maybe it's the Thai style of zi char but the stir fries seem to be slightly starchier than usual..hmm. The deep fried hae bi reminded me vaguely of lard, and its crisp texture complements the vegetables well -adding a refreshing texture to the whole dish.The crispy vermicili is the star seller of Yong Kee Seafood. One brilliant idea was formed one fine day and this dish was borne of sheer creativity and talent. It looks an omelet from far but it's actually bee hoon with a deep fried, crisp outer texture. The beehoon sticks to one another and is held by its deep fried top. The bee hoon is also chock full of prawns, fishcake and other delicious ingredients -oh, not to mention the sprinkling of beansprouts and spring onion. Delicious. The beehoon is tasty on its own without being overly salty and the novelty of this dish saves it from the mediocrity of the flavour.We had expected much more (maybe too much) from the tom yam soup. Being a Chinese-Thai Zi char eatery, we would expect really fabulous tom yum. However, the bowl of tom yum that was served was way too thick, with an overload of curry powder in it. I'm not biased towards tom yum soups that aren't clear even though I have a preference for clear soups, as long as there's a distinctly tangy flavour that's refreshing enough. This soup though, failed in that sense. It was too thick -passing off for a tom yum curry more than anything, and was far from refreshing. The ingredients however, were ample for the $7.

As a general rule of thumb, steer clear of the tom yum soup if you dine here! The stir-fries are also quite starchy, so we don't recommend these to people who don't enjoy gooey gravies. We recommend the seafood tofu and the crispy vermicilli -they all have very distinct flavours and textures. Waiting time is pretty quick, and dishes have a wide price range depending on what you order. Expect to pay around $15-$25 per person. They also serve crab here, so it's a cheaper alternative to the usual seafood venues.

2013-06-08

SGD 15(Dinner)

Plastered with newspaper clippings and billboard recommendations all over the shopfront, this stall offered much more than superficial advertisement. With their signature pineapple 'golf-ball' and other traditional Chinese pastries to boast, they have quite a range of confections with a tinge of Western influence, such as fruit cakes and swiss rolls.(+) The strong coffee aroma filled the air immediately as I opened the simple white box.
(+) Very refined soft sponge cake, 'melt-in-your-mouth?' - definitely.
(+) Rich coffee-flavoured cream sandwiched between the soft sponge cake.
(+) Despite its richness, the coffee cream complemented and not overwhelmed the cake.
(+) Not sweet.
(+) Relatively light in taste, but full-bodied coffee flavoured.
(+) Perfect for supper indulgence since it was a 'rich yet light treat'.(+) Not overly sweet, allowing the dry fruits to bring out the sweetness.
(+) Generous amount of dry fruits, and fairly distributed.
(+) Not overly buttery.

(-) Slightly dry but suited my taste as I did not want to feel greased out by the butter.
(-) Might not appeal to those looking for a rich indulgence.Assorted fillings include: grass jelly, peanuts, gingko nut, white fungus, red bean, longan, egg white and original.

(+) Light and refreshing (consumed cold), good variation from the typical egg tarts.
(+) Not as sweet as egg tarts and arguably a less guilty treat.
(+) Solid and rather stiff crust, drawing a stark contrast to the delicate beancurd.

(-) Assorted fillings were simply add-ons to the original, except for egg white.
(-) As egg white is a light ingredient itself, it did little to enhance the original tart.
(-) Crust might be a bit too hard if you wish to cut it for sharing.
(-) Only available in box of 8s
(-) Either all original or only 1 each of the assorted fillings, no changing or substitution.

P.S: Would return only for the original beancurd tarts.Each of various fillings, black and white sesame, black sesame, yam, red bean, coffee, pandan, green tea and original lotus seed paste.

(+) With the same crust used in pineapple tarts, every bite gives that ooomph.
(+) Fluffy crust that flakes easily.
(+) Not overly buttery, say 'NO' to shimmering oily lips.
(+) Very smooth paste in each of the pies tried, though I favoured the original most.
(+) Fresh ingredients were used.
(+) Even for the pandan and green tea fillings, it tasted rich and not mere flavouring and colouring being added.
(+) Worthy price for an exuberant pastry at S$1/pc.

(-) You need a plate to collect the fluffy flakes.
(-) Restricted to only 8pcs packaging, 1 of each.(+) Thin layer of golden crust which was very fluffy and 'loose'.
(+) The buttery golden crust was not too heavy and melts instantly in your mouth.
(+) Very rich and generous serving of pineapple jam
(+) Strands of pineapple fibre in the jam, indicating usage of fresh ingredients.
(+) Not overly sweet, maintaining the natural sweetness of ripe pineapple.

(-) Prepare a plate to collect the flakes from the crust!
(-) Limited stomach space for more.(+) Laces of rum trickling through insides of the dense dark chocolate.
(+) A relatively strong whiff of aroma on the 1st bite.
(+) Generous serving at approximately S$1/pc.
(+) More so for the dark chocolate than the rum.

(-) Much higher concentration of chocolate than rum.
(-) Prefer a more equal distribution, though of course that would come at a premium.
(-) Would prefer a good solid burst of rum at first bite
(-) Condensation occurs almost immediately straight from the fridge.
(-) Might leave you with some mess of chocolate melts.
(-) Only available in packs of 10 at S$10.30.

Exceptional customer service: The lady who sold the pastries to me forgot to include 1 of the 2 bottles of pineapple golf balls which I ordered. (I do not blame her because I bought quite a bit!) I was not unduly charged anyway after a check with the receipt. When I went back and explained the situation, the uncle gave me some of their freshly baked pipping hot cookies straight from the oven and handed them to me as some sort of 'complimentary'.

A humble confectionery with some extraordinary products to showcase and outstanding customer service, it would be a shame to give this place a miss.

For full review: http://makeyourcaloriescount.blogspot.sg/2013/06/sg-ga-hock-seafood.html

Crab lovers would no doubt be familiar with this rather ulu place down Bukit Timah Road, down the stretch of Dairy Farm and the Rail Mall. Hidden from the main road and covered with canopy, it was really hard to spot and seemed to cater only to those who were regulars. So while you’re on your way there, make a U-turn after you've passed by Mindef, spot any hint of white light shining brightly from underneath the dark canopy, and you’re at the right place!

I’ve heard so much about their salt-baked crab that this was a must-order on our list. In fact, we even called to reserve two crabs the day before! A little tip: you can get them to choose female ones if you’re a fan of crab roe!

Famished by the time we reached, we were happily greeted with these two crabs, and ready to devour them anytime after our cameras have ‘eaten’!Freshly baked, it was piping hot that I ended up taking more pictures instead of eating first! Wow-ed by the amount of rich orangey crab roe, a usual non-crab-roe-lover ended up being tempted and I started giving in. Slightly salted, with a nice chewy texture, the richness of it was just describable by one word – SHIOK!

On to the flesh itself, I was worried initially due the mixed reviews I’ve read but my friend’s ‘highly recommended must-try!’ assurance put me just slightly at ease. I had my favourite part of the crab – the pincer! It was fresh enough for me to de-shell it without any of the flesh sticking onto it. A bite into it, the flesh was just so fresh that you can taste the natural sweetness of the crab and the whole pincer was packed with solid meat, not the loose kind that falls apart easily! I like the slight bounce of the flesh and eating it while still hot just made it a whole lot more awesome! Definitely an A+ on my list of fresh crab places to go!

As to the salt-baked preparation, I thought it was a little overrated as you can’t really taste the infusion of the taste into the crabs. It was more of an accidental swipe on the shell that got you the flavourful salt and pepper taste. It seemed more like a well baked original crab rather than salt-baked crab. Some might argue that you can do it at home as well with such simple preparation without any condiments which I would agree as well, but kudos to them for the great selection! Definitely loved the freshness of it and the abundance of crab roe!Pork ribs drizzled with salad sauce, it was slightly sweet and creamy, pretty not what I’d expected after my first encounter with Mongolian Pork Ribs at Dian Xiao Er (a mildly spicy version). I like that the portions given to us had quite a fair bit of fatty parts, that gave a smoother and more tender chew to it. It would have been better if the ribs had been slightly fried to give the extra crisp on the outside! I thought that the sauce was just average and didn’t leave quite a good impression.This is one of their signature tofu, mainly due to the use of seafood in the dish. They had quite a generous serving of prawns, fish slices, scallops and cuttlefish hence the name of Four Treasures. I like the freshness of the seafood used, and it made the tofu dish an indulgent one. The focus turned from the tofu to picking out the ‘treasures’ instead. I liked how the tofu was done, without a strong bean taste to it and it would have been perfect if the skin had been just slightly crispy! Not exactly a very spectacular dish, I’d just enjoyed the variety of seafood I got in a dish.Of course, you can never compare the quality and price of la-la in Singapore and Malaysia. This is slightly smaller but seriously addictive! Covered with shells and the dark red sambal sauce, it’s quite a hunt finding the la-la flesh as some had dropped out of its shells while frying. Honestly, I think the sauce was the catch, thick tomato-based gravy with a dash of sambal spice, it suited my palate just right. Not for those expecting the strong spicy kick though!Thanks to my considerate friends who know that I’m a plant-lover (i.e. don’t eat veggies), except for Sambal Kang Kong, I finally hit my ‘quota’ of vegetables! I enjoyed the sambal used in this, with the right level of spiciness such that it’s not overwhelming to numb your taste buds, with a slightly sweet tinge to it. I would have preferred the vegetables to be cooked for a while longer though, as it still had a slight ‘raw’ taste to it.

I thought that being known for its salt-baked crab might be a little overrated for Ga Hock, and the rest of the dishes were just pretty alright. No doubt it prides itself on the freshness of the seafood and I would most likely come back for another crab feast!

Nestled among the row of shophouses along Thomson Road, close to United Square and Novena Square Shopping Mall, it would be one of those old and inconspicuous looking shop that one would easily overlook. We found much similarities between the paus here at Tanjong Rhu and the ones found at Bao Zai, a humble hawker stall located within ABC Brickworks Food Centre. What these two pau stalls have in common is that both pau specialists offer bite-sized paus, ideal to pair with some kopi-o (black coffee) or teh-c (tea with evaporated milk) for afternoon snack. With the abundance of paus being mass produced in factories available in the market nowadays, I always have a soft spot for the traditionally handmade ones. There is no better evidence that this is a place for char siew pau than to be greeted with that lingering aroma of the marinade and roast upon setting foot into the stall!

Char Siew Pau (Barbecued Pork Bun) - (S$0.70/-)Many would argue that this bite-sized char siew pau is overpriced, given that it would easily be gone in 2 mouthfuls or even a goner with one pop if you have a big mouth like mine! Right, so what is it about this pau that makes it tantalizing? Ripping the bun into two would release a beautiful roast fragrance. The shredded pork pieces were generously coated in an intensely rich and savoury roast marinade for the fillings, gently wrapped within a light, fluffy and chewy bun. The skin of the bun was relatively thinner around the sides and evidently thicker at the base. There was also a good mix of fattier portions of the pork pieces which gave it plenty of juiciness to savour. We also enjoyed the pau because the sweetness was just right and suited our palate. The flavour however was threading a fine line between a solid roast flavour punched with oomph and an overdone yuck. Well, personally we felt that it was done just nice, but this is subjective.

Typically, we prefer our char siew to have that classic dark roast colour without the addition of red yeast rice powder to give that vibrant red colour. While it is said that red yeast have the health benefit of lowering cholesterol when consumed for at least 2-3 months, it is typically used in Chinese cooking as a form of food colouring. I believe my waistline will suffer significantly if I were to eat char siew pau daily for 3 months!!

Big Pork Pau (S$1.40/-)Honestly, I blinked my eyes when I realized this was their rendition of da pau (big pork bun) because by any typical Singaporean's books, this is easily your xiao pau. When I arrived back home with the box of paus, my mum enthusiastically opened up the box and exclaimed 'da bau leh??' Yep, so expect that kind of reaction about the size of their da bau.

Moving on, we favoured the succulent pork which came packed firm but tenderly moist as soon as you bite through that chewy skin. The savoury pork was tasty and had beautiful meaty flavours enhanced by the fragrance of diced spring onions. The filling was pretty SOP (standard operating procedure) with a sliced egg portion. Like the char siew pau, you would not realized that you had already finished it until intuitively your hand fetched for the second serving...

Red bean paste pau (S0.60/-)I think this picture gave a clearer illustration of what I meant earlier when I said the base of the bun was thicker at the base and relatively thinner around the sides. We really enjoyed this simple red bean bun given the richness of the paste. Despite the petite size of the bun, it was relatively generous in serving, to the extent that it oozed out in plentifulness when we tore the bun apart. The red bean paste was velvety smooth so you do not feel the graininess of the beans. We generally have a very picky palate but the sweetness of the paste was perfectly suited to ours, mild enough to please and not satiate. This should give a good contrast of the sizes of the paus. The bigger pau in the picture is actually the big pork bun which really isnt all that huge unfortunately.Well, there is no better proof that the paus were all hand made when we saw the uncles hand-kneading and marinating the char siew while others were busy packing the fillings into the buns. While we felt that using bare hands give that additional humane touch (人情味) and in general a more even mix of the spices and marinade, some might argue that it is highly unhygienic.

Personally, we felt that the buns were slightly expensive given the sheer size of each. What it lacked in size, it surely compensated in terms of quality and while the prices had slowly increased over the years, this is one of those old eateries which I would return time and again simply because the handmade buns were worth our calories, not forgetting that these petite sized portions make lovely indulgences for one's afternoon snack! Just remember to exercise self-control because you would keep popping one after another...

Having moved from Xiamen to Singapore, this humble looking eatery had been serving its customers since 1928. This has been a place that I visit since young, probably due to the influence of my parents who are regular patrons and swear by the jumbo wild tiger prawns which seemingly nowhere else in Singapore seems to serve! My mum would even jokingly remarked 'dua chiak, ho chiak!' which in Hokkien meant big and tasty!

The traditional rendition of prawn noodles from Xiamen is the classic version that is soup-based. However due to the need to cater to the needs of their Tibetan customers back then, the dry version was created, which reminded them of home. The latter version where dry chilli powder was added to the noodles was improvised with demand from Penang customers. Apparently, adding on chilli powder atop the broth is the Penang-style and one where its legacy continues!

For some reason, ngor hiang (sausage-esque roll filled with minced pork and prawn seasoned with 5 spices powder) had been a partnering appetizer to the prawn noodles here and seemed almost like a tradition to order it together with some classic guang chiang (pink pork sausage), crispy prawn crackers and yam fritters while waiting for the prawn noodles to be served. On this occasion, cursed with a small appetite, we decided to give this a miss and go straight to the mains!

Jumbo tiger prawn noodles (S$8/-)At S$8, this was the smallest portion for the jumbo prawns category. For the normal smaller prawns, they would come at half the price for S$4. The jumbo prawns mostly came with prawn roe in each of them, so for the cholesterol conscious - beware! We are not exactly fans of prawn roe but the prawns were fresh and distinctly wild caught. The main difference is that burst of freshness in sea prawns which would not have that slightly stale taste like its freshwater counterparts. The prawns were thoughtfully sliced into halves for the lazy diners who would not have to get their hands dirty and messy with the de-shelling. The flesh of the prawns was succulent and bouncy. Topped with fried shallot and lard pieces, it gave an added layer of crispy crunchy texture to the soft al dente thick mee hoon (rice vermicelli) and that beautiful fragrance. While the greens were lacking in the bowl, it was compensated by the unami flavours of the broth, which had an initial taste of savouriness but concluded with a tinge of sweetness at the back of throat upon savouring. It might disappoint some if you are looking for a really strong oomph of the prawn flavours in the broth but do not get me wrong, it was pleasing to our palate, but just a heads up if you were looking for a more intense flavour. While the flavours of the dish and the freshness of the ingredients were spot-on, we felt that it was slightly overpriced at S$8 because what you are really getting is just two jumbo prawns.

Prawn noodles with pork ribs (S$5/-)The savoury brown broth was equally addictive in this version. Like the all-prawns-only noodles, they were sliced into half but that being said, you are essentially only getting 1 prawn and a few diced portions of the pork ribs. The ribs were beautifully chosen for their cut, with just the right amount of fat to complement the lean portions, giving it a succulent bite with its fresh meaty flavours exploding with juices inside your mouth. Likewise, the fried shallots gave the much desired texture and fragrance to the luscious bowl. Those who desire an extra punch of heat can pile on the chilli powder available at each table. On that note, if you are guilty of savouring the noodles with its broth in entirety, feel free to request for more broth at the counter and they would be more than happy to fill you up!You will have to place your orders in person at the counter, but no cash will be taken then. Upon taking your orders (with or without drinks), you will be issued an order chit.With the order chit, you will then need to come over to this drinks and payment counter (left hand side of the above picture). It is only here where only cash would be accepted. You could also order your drinks at the counter directly, but typically regular patrons would go for their homemade lime juice. A good quench for the constantly hot weather and a good refreshing tang to add to your savoury noodles! The ordered dishes however would be served to your table.If you are planning a visit, do note that they only serve the morning and lunch crowd as they are closed at 4pm. It would be advisable to come slightly earlier but avoid the lunch crowd. It is open for business from 7.15am onwards and closes on Tuesdays. One thing which we would complain about is that it could do with some air-conditioning! Otherwise, this is an eatery which my family had been patrons for decades and would certainly continue to be, well unless its standards take a plunge of course!

SGD 8(Lunch)

For detail review please check out - http://midas400.blogspot.sg/2013/03/tcc-connoisseur-concerto-vivo-city.html

Impromptu meet up with some girlfriends for a belated birthday dinner celebration. We had a great time at the TCC branch at Central Clarke Quay several days ago and wanna try their new dinner menu at this newly opened outlet at Vivo. The decor of this outlet is of a contemporary chic style with plush cushion seats and carved antique picture frames on the wall..We took quite a while to look thru the menus and finally decided on our orders...staffs were quick to attend to us, and was able to explain ingredients used for certain dishes...I ordered the cute looking Easter Bunny Surprise almond white coffee and the new Tobiko Scallop pasta with jap soy sauce dressing.

The Bunny drink is pretty lackluster...the almond white coffee is very bland, the coffee pops has some coffee flavor but did not wow my taste buds...better stick to my usual drinks next time.The pasta was delicious, I liked the jap inspired sauce and bits of tobiko roes (flying fish roe) bursting with flavors every bite. Scallops were huge and fresh and cooked just right. The shimeji mushrooms adds texture to the pasta dish...thumbs up!My friend ordered the Seafood Aglio Olio, she said it was done al dente and the chili padi added a spicy kick to the pasta. Prawns & Scallops were huge and fresh and cooked just right...kudos to the chef.We also ordered some appetizers to share...the Mentaiko Shrimp Martini was yummy! The Calamari rings were fine, my friends loved the tangy dip that comes with the dish. The Spicy hot wings were not too bad either..Overall dining experience was very good....good food and great service made our day We will be back soon!!

2013-03-07

SGD 40(Dinner)

For detail review and more photos please visit - http://midas400.blogspot.sg/2013/06/birthday-celebration-with-hubby-at.html

Kuriya Penthouse is my favorite restaurant of the year so I had planned to give hubby a treat at this place since 2 months ago. I made reservations with them via email and enquired about what they can do for birthday boy. They offered to custom make a small cake (choice of 3 flavors) with a short message at a reasonable price of $6.00++. They promised to make it a surprise for hubby. I chose the Lychee flavor over mango & chocolate cos hubby like fruity flavor stuffs. And so we waited for D day to come.

For drinks, hubby picked a sweet Plum Wine 八岐の梅酒 $8.00++ recommended by the staffs. He had it 'on the rock' and he enjoyed sipping it with the huge ball of ice.I had the Lime Juice $4.50++ which tasted alright. For mains I chose the Noodle Set $42.00++ with choice of Udon (Hot/Cold) served with Starter, Assorted Appetizer Plate, Tekka Maki, Assorted Tempura, Chawanmushi, Dessert & Coffee/Tea.

My Udon in hot soup....the udon is not the typical thick and chewy type sold in supermarkets. This one seem to be handmade as the thinner strands of noodle varies in thickness. I only had this once when in Japan. The udon was springy and smooth in texture, the soup has the light japanese soy taste and blends well with the simple garnishes of egg strips and spring onions. A satisfying dish! The Assorted Appetizer plates 5 items. The Salmon Sashimi was fresh, Fish cubes with Vinegar Sauce was tasty, Chicken Karaage was crispy & juicy, Edamame & Prawn was also very fresh and the Potato Salad had generous toppings of tobiko roe - really yummy!

Starter - Edamame Tofu, nice and light taste with soy sauce and wasabi, Tuna Tekka Maki 鉄火巻 - the tuna is fresh but I find that they put in a little too much wasabi though, Chawanmushi - nicely done smooth and soft steam egg custard, Assorted tempura - fresh ingredients were used so everything tasted awesome!



Hubby's food choice Beef Shabu Shabu set $45.00++, served with Starter, 2 kinds of Sashimi, Chawanmushi, Miso Soup, rice & pickles, dessert and coffee/tea.

Hubby's verdict...the beef was good, very tender and the soup base was nice as well. He polished off everything in the set meal too.





Now comes the surprise... the customized birthday cake! *drum roll* Tata! The cake arrives with a sculpted ice-dome cover over it...looks very impressive! My money well spent...



We broke the ice to get to the cake...the Lychee Mousse Cake was not very sweet...with assorted fruits topping and a white chocolate birthday message...nice!

Another excellent dining experience with Kuriya Penthouse..kudos to everyone at Kuriya Penthouse that made this happen!

2013-06-01

SGD 62(Lunch)

SushiAirways has surpassed all my expectations in terms of service and food! Located on the second floor of a shophouse with only a narrow staircase leading up, it can be quite tricky to find. As its name suggests, it's furnished just like an aircraft, with rounded windows, metallic tabletops -even the service crew are dressed like cabin crew! To be honest, I didn't have high hopes for this place. It seemed a bit tacky for me but I'm glad I was proved wrong.The stairs up is lit exactly like those staircases leading up to the aircraft! We appreciated the details of the steps too, with its unrefined metallic finishes.The bar area is chic and stylish. Most of the restaurant comprises of bar tops unless you're lucky enough to get a table (That said, PLEASE MAKE A RESERVATION!!).

The menu is far from extensive, but they have everything you need here -a fine range of sushi and sashimi with the handful of hot dishes. We say skip that though -you're far better off filling your tummy with the makis and raw fish. Yum.We ordered the signature appetiser Salmon Tataki ($15), the avocado roll ($25 for 8pieces), the assorted sushi platter ($38) and the Negi Torp ($16 for 3 pieces)The avocado roll was delightfully creamy and rich -it melts in your melt and the crunch of the fish roe elevates the taste to another level. For $25 though, I don't think I would pay to have this again even though this is one of the signature dishes. The creaminess, although pleasant, also ensured that I could not have more than 2 pieces at one seating. Too rich! But the avocado serving is generous -avocado fans will love it!The assorted sushi platter came with various sushi including shrimp, scallop, swordfish, tuna etc, I enjoyed the swordfish sushi the most -it was firm and the slice was thick. The fish was really fresh and the slice was much thicker as compared to other restaurants. The scallop was creamy yet delicate and every bite is sheer unadulterated indulgence. Fantastic.
The variety is fantastic but for $38 it's on the steep side... For the quality it's worth a shot though, especially if you're in a big group and wish to try an assortment. They also have a larger platter at $58!The salmon tataki is one of the best I've eaten. It's served with a tangy salad dressing and an assortment of lettuce and rocket. It is refreshing and perfect. The slices of salmon were slightly thin though, but for a salad, the thickness was just right. If it had been on its own however, a slighter thicker slice would have been preferred. The greens complemented the salmon to my surprise -the leaves weren't bitter because the salad dressing had adequately masked the unpleasant aftertastes. We highly recommend this dish!Otoro (tuna belly) is perhaps my favourite part of the tuna. It has a creamier and slightly fattier taste to it -although I admit I don't quite like to have my tuna belly just anywhere. There are only select places that I'll have it, because sometimes the fatty taste just borders on disgusting when the fish isn't fresh enough. In this case, the tuna belly was paired with spring onions -a match made in heaven! The sharp taste of spring onion in small quantites complements the fatty tuna belly.

The total bill for 3 people came up to over $100, but it was really worth it! The place may have really limited seating and at certain junctures I felt slightly claustrophobic when people shifted around and they ended up standing really close to where I was seated (it's quite cramped!). Nevertheless, this place is DEFINITELY worth a try. Not exactly the cheapest place to have a sushi fix, it's one of those places you'll go to and be pleasantly surprised, blown away by the quality and the attentive service.

The staff paid attention to our likes and recommended dishes accordingly. She was also really patient when we were deciding between makis (she also told us that the mango roll is another signature, but avocado is also worth a shot! not really a huge fan of mango, my dining companions preferred the avocado) and kept refilling our cups of green tea whenever it went below the half-cup mark.

We highly recommend the salmon tataki and the assorted sushi ) Also, do make reservations because it gets really packed and there are very little tables (think: 3 to 4). Unless you don't mind the sushi bar (and even then, it's no guarantee that you'll get a slot too :/), go early and make reservations! We also liked that the name card of this place came in the form of "boarding passes" (don't have a photo of this, oops) where the name of the manager is printed under 'passenger name'.

A truly unique experience with fantastic food and service.

2013-06-01

SGD 35(Dinner)