RubbishEatRGrow's Profile

It is named after a New York city; sells eclectic art from Africa, Asia and Europe; conducts cooking classes; offers catering services; and serves Peranakan, Western, and cze-char food. Confuse yet? Though eccentric and a tad disorientating, the decor shows the kaleidoscopic personalities of the owners–and it can safely be said that they are not hipsters. This place has character.The food was cooked using traditional recipes without MSG. Like any homecooked meal, the portions were huge and there were some hits and misses. The food, not very spicy, is suited for children and families.Definitely order the beef rendang ($15) and ayam buah keluak ($13). The portions were monstrous and both were extremely tender, meat that fell off the bone and they went very well with rice. I thought the sauce for the ayam buah keluak could be stronger but I was being picky.While this eatery tries to be many things at once, it offers a value-for-money meal for families living in the East, who want to eat Peranakan food.For full review and more photos, please visit http://rubbisheatrubbishgrow.wordpress.com/2013/09/11/brooklyn-art-gallery-cafe-singapore/…Read More

Me@OUE serves Japanese, French and Chinese cuisine. I would usually claim, “Too many cooks spoil the broth,” but the stellar cast of award-winning chefs ensure the standards are high. Chef Justin Hor, in charge of the Chinese menu, is the Vice-President of the International Exchange Association of Renowned Chinese Cuisine; while Michelin-starred chefs Laurent Peugot and Masayasu Yonemura are in charge of the French and Japanese cuisine respectively.An exclusive elevator will bring you to a classy restaurant with ambient lighting and tall ceiling – the beginning of an amazing experience. Great for romantic dates and groups afterwork. The al fresco bar offers a spectacular panoramic view of Marina Bay. Me@OUE set lunch price is $48+ (2 courses) and $58+ (3 courses), rather good value considering some of the best dishes we had were from the lunch menu. Not only were the food and decor excellent, my dad and I were quite impressed with the service, well trained and managed by Loic Esposito, formerly from New York’s Daniel Boulud restaurant. Our server’s name for the night was Hai, a Singapore PR who speaks with BBC accent because he learnt English from listening to BBC news. (My dad listens to BBC 88.9fm too!) My dad said, “There are so many waiters.”I replied, “The more attentive the service.”For full review and more photos, please visit http://rubbisheatrubbishgrow.wordpress.com/2013/09/16/meoue-singapore/…Read More

Pot Shop Boys sells only one dish, a street food from Kuala Lumpur. Mee tai mak or lo shu fun (loosely translated as mouse just wanna have fun) is cooked in a claypot with soy sauce, lots of lard, pork liver, minced pork, pork balls, and some prawns. $4 (small) or $4.50 (big). It came boiling hot and the awesomeness exploded in the mouth. It was so delicious and lardy (but not greasy) that Huccalily asked, “Is this legal in Singapore? I want another bowl before it gets banned!” MUST TRY!For full review and more photos, please visit http://rubbisheatrubbishgrow.wordpress.com/2013/09/18/pot-shop-boys-singapore/…Read More

Meat, produce and even eggs are imported from Japan 4 times a week. The owner wishes to create a Japan in Singapore, so even the exquisite cutlery are imported from Japan.Chef Shinji Morihara, whose 20 years of experience includes being head chef at Marriott (Japan and Shanghai), Four Seasons (Hong Kong) and the now defunct Inagiku, creates 3 different kaiseki courses for dinner, starting from $98. Lunch starts from $23.The most expensive, Yume course ($288), has 7 dishes including a starter, a steamed dish, sashimi, grilled beef, soup, tempura and dessert. Initially we thought it was exorbitant but as the meal progressed, we had a growing sense of wonderment at one of the best meals we had this year.The Ex and I both agreed that the dish of the night was the shima aji (striped Jack) fish, mochi and chrysanthemum in a hot pot (pictured above). The fish was first fried to bring out its flavor in the soup (my mom fries her meat before making them to soups too). As a result, the soup was lip-smacking awesomeness. The natural sweetness of the fish soup exploded in the mouth. The service was top-notch, the ambience refined, and the food spectacular but what I treasured most was the experience. I felt like I was living inside an instagram photo, very dreamy with soft focus around the food. One of the best meals I had this year. It is a little pricy but (I think) understandable because of the cost of ingredients, the rent, the setup, and the tedious preparation of the food. Even if you live in Johor or Batam, it is worth making the trip.For full review and more photos, please visit http://rubbisheatrubbishgrow.wordpress.com/2013/09/20/ezoca-singapore/…Read More

My gay BFF, who went to Nox with his partner, said to me, “When I realized the blind servers live their lives in complete darkness and have no choice, I cried. It’s not the same as just shutting your eyes. I emotional person hor. Don’t judge.”This “dine in the dark” concept was first developed in France in 1997 for people to understand what the visually impaired go through – a lesson that my BFF learnt. Furthermore, dining in the dark heightens other senses so that we can appreciate the food better. The food, by Chef Desmond Lee who worked at Ember and Private Affairs, changes frequently so customers can often return. Although the 3-course menu, priced at $78++, is fixed for most customers, the chef will adjust the food for people with special dietary requirements. Please inform the staff during reservations or before the meal.At the entrance of the dining area, a visually impaired guide will introduce himself or herself to you. Ours is named Rahamat whose voice is mellifluous. He led us to the pitch-black dining area with our hands on his shoulder, forming a conga line.Each course–starter, main and dessert–comes with 4 tasting portions of different food, making it a variety of 12 different dishes. The server won’t tell you what the food is, you’ve to eat and guess yourself.Being an anti-establishment rebel, I normally avoid gimmicky restaurants but having experienced Nox, I strongly encourage everyone to go. It was educational; the service was impeccable; dining here can be considered as helping disenfranchised fellow humans; the darkness and no handphone policy create a social ambience where people can talk honestly and freely; and even the hypercritical Chiobu said the food was good. We guessed the set meal would cost $68+, and we later found out it was priced at $78++, so the pricing was rather reasonable. All these factors point to a promising beginning of a longstanding establishment.For full review and more photos, please visit http://rubbisheatrubbishgrow.wordpress.com/2013/09/23/nox-singapore/…Read More

For more photos, please visit Rubbish Eat Rubbish Grow.You’d think steaks at a kiosk should be quite cheap, right But wow! the tenderloin costs $24.90. Cut throat.You order at the counter, find a seat and the server will bring you your food. Throw in additional $3 to get soup and soft drinks – but hey I just got off gym, and soup is cream, a no-no.Taste-wise, there was nothing to complain but texture-wise, the steak felt like it was just defrosted–you can taste the ice although the steak was hot–and the quality of the steak was very inferior, grainy. The quality made me doubt whether it was safe to eat it. (It was, nothing happened to me.)Maybe I ordered the wrong thing. The kiosk needs to either lower the price or purchase higher quality of beef. I’d file it under “not-sure” recommendation. This kiosk may be one of those places I’d hate but will return again because bo-pian what, no choice, it’s the few and convenient steak places in Orchard.…Read More

For photos, please visit Rubbish Eat Rubbish Grow: http://rubbisheatrubbishgrow.wordpress.com/2012/01/26/cugini-trattoria-pizzeria-club-st/The reason I wanted to come is the decor. So gorgeous, sky-blue and white Mediterranean rustic village by the sea style.The service, mostly Pinas, was excellent, attentive and prompt. The clientele was all White except us but we didn’t feel discriminated by the servers at all. You know, the axiom is- if the locals are queuing for the food, the food must be good. But what if expats are coming to the place Is it good Let’s find out.Appetizers: complimentary bread and Calamari ($16.90). The calamaris were gigantic squid, which made it meaty and chewy. The three dips, one of which is similar to Hainanese Chicken rice chili, were good.We made a democratic decision to pick a food each. Since Hookerlily craved for pizza, she picked the pizza; Mr. NGFL picked a pasta because he likes pasta; and I picked the desserts, my favorite part of the meal. I have to say, democracy doesn’t quite work even in our small society because Hookerlily makes bad choices, and Mr. NGFL is authoritarian, always dictating us what to order.Hookerlily picked the Golosa ($24), which is a vegetarian tomato-based pizza topped with three cheeses–mozzarella, gorgonzola, parmesan–and french fries. Hookerlily thought it was funny–carbs on carbs–but seriously, the pizza is more like a joke gone wrong! Who in the right mind would pick such a pizza Fat Americans Luckily, the cheeses were good, salty with a “bite” of slight cheesy stench.The crust was the doughy sort, not thin-crust – so I didn’t like it already. I don’t like potatoes since young so I didn’t like the pizza because the fries were soggy and tasted more like potatoes than chips. Hookerlily kept taunting and bullying me, “Why you eat so little Are you gu-niang or what I insist you eat this piece. Eat! Eat!” We have our bad days sometimes so I kept quiet and put on a Jeanette-Aw-Little-Nonya face and she got the hint. Phew.Mr. NGFL picked the Raviolo lamb ($26.90). Delicious! Tender meat without the stench of lamb, with butter and artichoke cream–rather creamy-cheesy and rich. My only complaint is: why so few Only 4 piecesI think I make the best decisions and ordered Cugini Dessert ($20.90), a platter of panna cotta, tiramisu, and semi-frozen nougat. The nougat was our least-favorite–we didn’t even know what we were eating: was it a fruit or ice cream If it was a sweet, why was it soft If it was a jelly, why is it hard But the other two were fantastic. They were both so smooth and rich. The tiramisu was very, very intense that would perk you up and leave you wanting for more, like a 60 year-old impotent man wanting to second round.More hits than misses with the food and the service and playful decor made up for the food. We spent a total of $105 for 3 persons, which isn’t a bad deal.…Read More

For more photos, please visit Rubbish Eat Rubbish Grow: http://rubbisheatrubbishgrow.wordpress.com/2012/01/24/novus-restaurant-national-museum-of-singapore/The colors–gold, gray and white–the high ceiling, the modern hanging lamps, and the huge kickass epergnes of white lilies accentuate the elegance of the restaurant. The grandeur and beauty of the architecture of the National Museum extend itself into the decor of Novus. On first glance. But after a while, Wise Guy asked Chiobu, “Are the tables padded” Press, press. Slightly but not much. Strange. We lifted up the table cloth together and saw a styrofoam-like material on the table, quite unsightly. And then our asses started to ache on the chairs. Novus needs better furniture. Hips Butts don’t lie. But this day was the day of opposites, so you’ll never know how this review ends.For lunch, there is a choice between 2 courses ($32++) or 3 courses ($40++). Each dish came with a card, informing the eater how the food is cooked, or the nutrition, just like the information under an artifact in the museum. Thoughtful and fun and we gained knowledge in the process of eating.First impressions count. The gratis bread didn’t come warm but at least it came in a tray with varieties: rye, baguette, roll, etc. The amuse-bouche was a drop of yuzu on an oyster leaf. This was the first time we ate oyster leaf. And at the 4th or 5th chew, the leaf tasted like oyster. Miraculous nature. The day of the Opposites began.StartersWise Guy has a rule: always order the foie gras, even if it is parfait (like a pate or a jam). But his second rule–always let Chiobu have the first pick–cancels out the first rule. Since she chose the Foie Gras Parfait Treated Like a Salad, I chose Jerusalem Artichoke Soup.“Treated like a salad” – what a satirical name. We were blown away by the foie gras parfait. Foie gras parfait is usually made of inferior foie gras so they normally have the iron taste of liver. But not only was this without the stench, it was concentrated and buttery. The creamy saltiness just exploded in the mouth. It was better than oral orgasm, it was spectacular!There are two ways to eat this: spread the foie gras parfait on bread or just eat it like a salad, which consists compressed pear, japanese grapes, pistachio shavings and pedro ximenez vinegar, a sweet-and-sour vinegar without much causticity. The earthly mesclun leaves–so fresh and raw there was a scent of clean soil–were sweetened by the fruits and creamed by the velvety, full-bodied parfait. The pistachio gave it a woody aroma while the vinegar made it edgy. This was one perfect salad.Usually I am the one picking a good dish, but today I made a bad choice. No money to go Jerusalem–any sponsors–then drink Jerusalem artichoke soup lor. The soup came with almond powder, artichoke chips and purple shiso (mint). Although it was creamy, it was bland; we added salt and pepper on our own. It tasted like potato soup and the artichoke chips tasted like potato chips. Neither of us liked it.MainsThe colors for the yellowfin tuna steak were popping! So GORGEOUS!! The bright-redcapsicum and black olive tapenade (minced olive) on a pan-seared brown tuna swimming in a sea of luminous yellow saffron risotto with some coriander vegetation. It’s like an island in a sea. This has to be the BEST design on a plate.However, Chiobu didn’t like the hard texture of the tuna, although she ordered it medium-rare. She gave it to me halfway. I liked it. True that the tuna was tough, but the flavors were fantastic. Spread the capsicum and black olive all over the risotto. I hate olives in general but the flavors enhanced each other perfectly, bringing out the creaminess in the risotto, the capsicum-ness of the capsicum and the olive-ness of the olive.Steaks are steaks right How can you present it well This was the MOST GOODLOOKING piece of meat I’ve ever seen. Hey, if Lady Gaga can Marry The Night, I want to marry this 200 days grain fed Black Angus tenderloin (add $15 to the set menu price). At least mine used to be alive. It looked so mouthwatering like an Abercrombie model!But like all Abercrombie models, looks are deceiving. Too bad our marriage, like 50% of marriages, didn’t work out. It was tough for me although I ordered it medium-rare. I needed some tenderness. So I swopped with Chiobu. Day of the Opposites right She liked it! The poivrade sauce, created from white vinegar, white wine, herbs and stock, made it savory.DessertsThe Valrhona chocolate test passed our oral test with distinction! Another gorgeous plating with information written at each dessert, like a museum piece. You eat from the lowest to the highest: 38% aerated mousse, 55% souffle, 66% sorbet, 72% warm custard and 85% dehydrated chocolate. Do you notice the how poetic it is It’s almost cyclic like the water cycle, starting with aerated mousse–plenty of air (oxygen)–and ending with dehydrated chocolate (no water, no h2oxygen).The souffle and sorbet were amazing. They were so rich but not sickeningly so. When you eat the souffle, there is a wave of ecstasy and when you think you couldn’t get higher, another wave hits you. However, one constructive criticism Chiobu had is the last one,dehydrated chocolate that is like an airy biscuit, was only ok. She said that it would be better if the chocolates were arranged so that the ecstasy crescendos, slowly increasing in the wow-ness and ending with a climax, a bang, instead of a bell-curve, ending with a let-down.The server came so fast to dig a hole in my curd souffle to pour the blueberry sauce in that I’d no chance to take a photo properly. The accompanying buttermilk ice creamhad completely melted. I love ice cream so it was disappointing for me. However, this souffle was good in its own right, and the milky curd went well with the blueberry sauce, which wasn’t yucky sourish like most blueberry sauces. Chiobu loved this and kept extolling its virtues. I just had the best souffle at Gobi at Joo Chiat the day before, so when I compared them, Novus’s was decent, better than many specialty desserts shops such asLaurent and Pave, but not as good as Gobi or Absinthe.We were pleased with the meal… then at the door, when we were leaving, the maitre d’ presented us with a door gift, cupcake each!!! in a Chinese takeaway box!!!The cupcake was actually delicious, pistachio base–soft–with firm chocolate icing. Not diabetely sweet so it was yummy to the last bite. I love it that they don’t stinch–is there such a word from stingy–or scrimp at freebies. It leaves a wonderful impression on us.Service: No complaints here. When a server came to ask us about the food, we told him both steaks were too tough and he actually knew the correct answer: “I’ll tell the chef.” I’d like that he came back with an answer from the chef but the server’s response was adequate for me.Verdict: The major negative thing about Novus is the uncomfortable chairs but the food made up for it. Some restaurants have food that tastes perfect to everyone but Novus isn’t one of them. You have to pick the food that you think will suit you. Much thought, creativity and aesthetic planning have been put in the food. The food here made us realize how culinary art is an art form. We spent $112 for two. It is definitely not budget but it is more satisfying than, say, going to PS Cafe (see Ann Siang Hill & Paragon branches) which would cost about the same.…Read More

For more photos, please visit Rubbish Eat Rubbish Grow: http://rubbisheatrubbishgrow.wordpress.com/2012/01/23/gobi-cakes-joo-chiat/Gobi is such a funny name for a dessert shop: Gobi desert VS Gobi dessert – get itThe decor is minimalist: all white with a chandelier. They outline the kitchen window so that it looks 3D (see photo above). Very cute.The waiter was very cute too. But the service was so-so. Probably because they don’t provide free water. Joanne Peh, don’t come here.Hookerlily and Wise Guy shared Soufflé with Crème Anglaise with a hint of Malibu ($12).You have to wait 10 minutes for it but it was worth it. OMG, both Wise Guy and Hookerlily agreed it was the BEST SOUFFLE IN SINGAPORE. It was so light and airy and ethereal, like it evaporated in the mouth. The sweetness was just right. It was simple delicate and delicious.…Read More

For photos and other Reunion Dinner offers, please visit Rubbish Eat Rubbish Grow: http://rubbisheatrubbishgrow.wordpress.com/2012/01/17/red-house-seafood-restaurant-east-coast-robertson-quay/Thank you Red House for sponsoring RERG team’s first yusheng for the Chinese New Year! Do you know the modern yusheng is created in Singapore Some people have championed it to be a National Dish. Yusheng (raw fish) is a symbol of prosperity because (1) yu 鱼 (fish) is a homonym of yu 余 (excess) and if you have excess, it means you’re rich and (2) sheng 生(raw) is a homonym of sheng 升(rise/promotion). Ok, we made that up but it is most probably true.Hookerlily: Red House is quite generous with the salmon horWise Guy: Yeah, this is the large portion of Prosperity Salmon Yusheng ($76+) for 8-10 people. The small one costs $38. When I went to pick up the yusheng, they were preparing it on the spot. This yusheng is as fresh as it can be. Very awesome.”Mr NGFL: Add half the oil dressing hor I am on a diet. Chiobu: I like the yusheng. It isn’t overly sweet like some other yusheng out there.14K: The colors are popping. So gorgeous and gold.Wise Guy: My favorite color!Red House also offers an extravagant 8 Treasure Seafood Yu Sheng八宝开运鱼生(S$388 ++ for 8 to 10 persons), including abalone, lobster, geoduck, tuna, salmon, Ebi, arctic clam and ikan parang, until 6 Feb 2012.…Read More

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.…Read More

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 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.”…Read More

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.…Read More

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.…Read More

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.…Read More