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2012-12-09 52 views
For a complete review, please visit:http://www.epinosh.com/waterfall-cafe-ii-shangri-la-hotel-singapore/The food trend is ever changing in the culinary world. The pace can sped amazingly from the widely known molecular gastronomy, haute cuisines, inspiring street food, eating wellness to the latest localisation trend. No one could foretell which one fits the sophisticated crowd and most defined the food culture of tomorrow – only time. However, it does seem to me that the more prevailing ones a
For a complete review, please visit:
http://www.epinosh.com/waterfall-cafe-ii-shangri-la-hotel-singapore/ The food trend is ever changing in the culinary world. The pace can sped amazingly from the widely known molecular gastronomy, haute cuisines, inspiring street food, eating wellness to the latest localisation trend. No one could foretell which one fits the sophisticated crowd and most defined the food culture of tomorrow – only time. However, it does seem to me that the more prevailing ones are the latter two. Evidently, initiatives for “eating well” have taken form. If you still recall, I have reviewed the dishes at Waterfall Cafe sometime in August. Today, I brought my sista to make a discovery on their less-known breakfast menu. Naturally, only in-house guests will pop by for a breakfast but we drove our way there intentionally.
We didn’t want a brunch session even though it does look highly tempting to spend the afternoon on the couch at my favourite spot. The breakfast menu was a brief one but I thought the first meal of the day should be it – light and less complicated. With a third of the menu presented with egg dishes, I was coaxed into having an egg white omelette by Sous Chef Kelvin Cha, who succeeded in uplifting my energy level with a light touch. I would think that the egg Benedicts make a good classic morning dish for most but you could opt for a more refreshing plate with a negligible 17 calories (approx) in each absolute white. I liked the finished egg with a soft curdy interior loaded with confetti mushrooms, fresh tomato dices and a handful of baby spinach. The 2 egg whites melded to form a very consistent texture and fastened with gold trimming that crisped in each mouthful. The opaque mass is made lighter with a less noticeable seasoning. If the notion of a perfect omelette is a moist and tender yield, then this came close except for some traces of slight weeping. Not to worry about the empty spaces in your stomach, it can be easily filled with the accompanying sautéed mushroom, a few baked potato wedges, some green salads tossed in vinaigrette; along with 2 crusty toast.
For a more elegant egg dish, ask for eggs in varied Cocotte version; Chorizo, Mushroom or Roast chicken that comes with toast as well. If you are game for a eggless morning ritual, then the Pancakes and Waffles make good options, other than Asian selection – Chinese rice congee and Nasi Lemak. Here, Kelvin gave a green light on the more notable ones – Buckwheat waffles. Instead of chowing down nothing but a few traditional buttermilk pancakes, these rustic-looking girdle cake not only serves for healthier option but a new wholesome taste. As we know, buckwheat contains no gluten and so it can be quite tacky when buckwheat flour is called for in a recipe. Without ruining the dish, this old-fashioned recipe has evolved into a fashionable fare with crispier outside and a more complex texture. I fear having that intense earthy after-taste often found in the Japanese buckwheat soba, this one was more easy-going. Rather than an airy dough, the buckwheat cake makes a coarse statement with a dense texture. One may frowned at its dull appearance, but the caramelised banana and a swirl of gula melaka make it a toothsome dish. Don’t pass up the opportunity to have one. You will be glad to learn that these high protein grains is being studied to treat Type II diabetes, amongst other chronic diseases. I see breads as staples I can’t do without on a daily basis, they are as critical as my main course. Aplenty of croissants, doughnuts and danish are placed neatly on the buffet table for everyone to grab. For those who are placed on a restricted gluten-free (GF) diet, they have a selection of GF cereals, muesli, millet puff etc. Not forgetting hot sausages as well.
Before wellness food takes the lead in the culinary world, it seems that I am enjoying minute pieces of them, if not everything – now.