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For the full review, visit my blog post at http://melicacy.com/?p=5457The owner takes pride in cooking the gravy from scratch, insisting on using only the freshest ingredients he obtains from the wet market daily.What sets this Mee Siam apart from others is the secret blend, of several fruit juices that yields a light and refreshing taste. The commixture of fruit juices imparts a familiar tangy flavour that we associate Mee Siam with, but without the heaviness, oiliness and cloyingness of the accustomed version. There’s also a subtle sweetness coming through the tangy notes, which I suspect comes pineapple juice. I couldn’t discern the other ingredients he’d added, but the grittiness commonly encountered in Mee Siam (from the addition of shrimp paste) is not present.Hawker foods are generally high in calories. A regular serving of Mee Siam consists of an average of 700 calories. For those who seek a healthier alternative, this Fruit Juice Mee Siam is more forgiving on the waistline –same amount of satisfaction, but lesser the guilt. I actually enjoyed this version more than the conventional version of Mee Siam.A bowl of Fruit Juice Mee Siam costs $3 to $4. For a slightly more lavish option, you can order the $6 portion that comes with poached crayfish. The succulent flesh comes off the shell easily –evidence of its freshness.…

For pictures and full review, visit http://melicacy.com/?p=3516Restaurants located amidst an abundance of greenery are positively an endangered species in Singapore, with high-rise buildings sprouting endlessly, as are the number of restaurants in the city.Poison Ivy Bistro is serenely located adjacent to Bollywood Veggies in the Kranji countryside enclave. It is a deep drive into the remote area, but definitely worth the distance.Make yourself comfortable in the rustic, homely indoors and enjoy air-conditioning after a tour around the beguiling farm.Fig Tea (hot/cold) – $2The Fig Tea is available both hot and cold – whichever best suits your mood – and arrives unsweetened. The colour of the drink is derived from fig leaves and red sugarcane, au naturel.Aloe Vera (left picture; $3), Lemongrass Tea (right picture; $2)Aloe Vera has to be my personal favourite; it is the sweetest amongst the three (oh yes, I have a sweet tooth!) and you get cubes of Aloe Vera for your chewing pleasures.Beers and wines are available.Apart from the alcoholic drinks, the food menu is completely Halal, and in strict absence of pork and lard.Its food menu isn’t extensive, but there are sufficient choices to please everyone. Its menu comprises of breakfast foods, starters, mains, finger foods and the indubitable veggies.Talented Cordon Bleu Chef Lynn Ee runs the kitchen seamlessly; drawing inspiration from the farm and what’s available for harvest, she designs the menu with the approval of Ivy’s taste buds.Farmer’s Platter, for two ($10 per person)To get a gastronomic overview, you can start things off with the Farmer’s Platter that features downsized portions of (almost all) the dishes –a diversity of flavours and textures in a single tray.We also had a bowl of brown rice to accompany the mouth-watering dishes. To my surprise, after years of avoiding brown rice for its uncanny appearance, I have eaten more brown rice than I have ever eaten in my 24 years of living. It actually pairs perfectly well with the dishes!Deconstructed Grilled Coconut ChickenYou would be expecting a whole lot of greens on your plates when you’re at a bistro that is situated amongst the gardening terrain – like myself, who was initially half-hesitating making the trip down due to the fact that I dislike eating my greens – but fret not, because carnivores are certainly not short-changed at Poison Ivy. In fact, there are more meat dishes on the menu than the actual greens, well complemented by farm-fresh ingredients in the cooking process.Otah OmeletI love eggs, and I love my Otah thick and whole. With Poison Ivy’s Otah Omelet duo, I can have my cake and eat it too.Apart from the items available on the menu on a daily basis, there are daily specials that are highly dependent on what’s available for harvest.Generally, all the mains cost $6 each for regular portions.Jackfruit Lemak (half portion)Highlight: The Jackfruit Lemak steals the show. The stew commingles the sweet and the savoury, with soft and juicy pieces of jackfruit immersed in a creamy coconut milk sauce. Slightly lacking in the visual department, it is more than compensated for in its tremendously decadent coalescence of flavours.Bollywood 3-in-1 Dessert ($7.50)–Banana Bread, Kueh Bingka (Baked Tapioca) and Kueh Kosui (steamed tapioca flour with palm sugar)The Banana Bread is soft, moist and isn’t too sweet. The best part is, they warm it before serving. Very comforting to dig into! I like!Must-have: The Kueh Kosui is the best in Singapore. Confirmed. It is a unanimous favourite! It is so, so soft, appropriately sweet and not too chewy or sticky –it is splendid in every possible way.…

For pictures and the full review, visit http://melicacy.com/?p=4967The ever-expanding Thai Express Group has got a large chain of restaurants under its belt. Poulét, its newest concept, has received innumerable positive feedback from returning patrons. Their second outlet, at Great World City, will not be their last.The snaking queues at Bugis+’s outlet, especially on weekends, can be a tad overwhelming. I’ve had friends who waited more than 3 hours before they could get a table. The upcoming outlets would definitely be advantageous in dispersing the crowd.Read about my previous dining experience at Poulét (Bugis+) here: http://melicacy.com/?p=4537Along with the opening of Great World City outlet, Poulét has also launched a new Signature dish –a twist to the brand’s highly raved ‘Amazing French Roast Chicken’ (Poulét Roti).Poulét de Cranberry ($17.80 for half, $30.80 for whole)Cranberry Sauce, Double Pommery & Dijon MustardPleasing the palate with both fruity and savoury notes, this new signature came just in time for the jolly festive season!Personally I really loved the creamy homemade mushroom chardonnay sauce in the Poulét Roti, while the Poulét de Cranberry makes a healthier option that is less rich. It really boils down to personal preferences, as both dishes are as enjoyable. The most important component of the dish – the chicken – turns out perfectly tender and succulent.Here are some other items on the menu I had that day:Chicken and Fig Marmalade Sandwich ($8.80)Homemade fig marmalade and shredded chicken dressed with aioli sauce, crispy lettuce and tomatoWhy didn’t I try this gem earlier? I’m so glad I did this time round. They bake croissants from scratch. I’m so impressed (and I never knew I would be, this much, with sandwiches).Chicken tends to turn out dry in most sandwiches, but here, there’s no lack of moisture. The aioli sauce also helps keep the chicken moist. The sweetness from the fig marmalade complements the shredded chicken beautifully.Love it.Prawn Fritters ($7.80)Fried prawn fritters served with sweet and spicy sauceThis is sooo not French (who are you trying to kid, the sweet and spicy sauce screams Thai), but taste triumphs it all. I’m so addicted to these golden strips of breaded prawns –crisp on the outside, succulent on the inside. I will definitely order this again during my next visit.Oxtail de Bourguignon ($15.80)Pressure-cooked oxtail in red wine sauce with carrot and onionI heard they tweaked the recipe for the Oxtail de Bourguignon, so I HAD to try it! The previous rendition was a tad salty and heavy on the palate, but I saw potential in it. After trying this new version, I can safely say that I 100% recommend this dish.They’ve infused even more flavour into the sauce without having a high salt content; oxtail, melt-in-the-mouth tender; pricing-wise, totally value for money. Must try.Tiramisu ($7.80)Mascarpone cheese, sponge finger soaked in espresso and rum syrupOrdered the Tiramisu because I couldn’t get enough of it during my previous visit.Guess what? I’ll be ordering it again on my next visit.…

For pictures and full review, visit http://melicacy.com/?p=4845PepeNero means black pepper in Italian.Ristorante PepeNero is a quaint little restaurant housed in one of the conservative shophouses along Telok Ayer, on Stanley Street to be exact.As opposed to its appellation, black pepper does not take centre stage at this Italian restaurant. I reassure you, you won’t get a choke-inducing profusion of black pepper that overwhelms each and every dish.PepeNero is helmed by chef Marco Violano, whom hails from Apricena, a small town on the Southern East coast of Italy in the Apulia region, where its long coastline brings large quantities of seafood and inspires seafood-dominated dishes. He creates authentic Italian dishes with a modern twist with more than 15 years of experience.Occasionally, chef Marco Violano comes out of the kitchen, greets new guests in the dining room, exchanges short conversations with diners who are halfway through their courses, and pops back into the kitchen. This interaction builds rapport with the customers –glance around and you could spot regular patrons and loyal fans ordering old favourites.The small restaurant is well appointed with crisp white tablecloths, warm lighting and plush seats –swanky with a rustic and cosy touch.BreadbasketAfter making our order, a rustic breadbasket was served in quick succession –a welcome relief to our rumbling stomachs.Arriving to the table warm, the homemade bread has a crisp crust with a soft airy interior, while the breadsticks were dense and crunchy. The rustic elements and freshness gives a simple breadbasket much more appeal. Accompanying the bread are two condiments – sundried tomato pesto and olive paste – that are leagues above the usual olive oil or butter.Yellow-fin Tuna Tartar and Crunchy Crab Meat with Tuna Sauce and Roasted Pistacho ($23)We ordered the Yellow-fin Tuna Tartar and Crunchy Crab Meat with Tuna Sauce and Roasted Pistacho for starters, as mum and I both love fish.The breaded crabmeat patty adds a crispy contrast to the tender fresh cubes of tuna, while the dressing elevates the fish’s flavour and allows its freshness to shine. This dish was light on the palate and was a perfect start to the meal.Millefeuille of Organic Eggplant and Buffalo Mozzarella Cheese with “San Marzano” Tomato Sauce ($21)The other starter we ordered was the Millefeuille of Organic Eggplant and Buffalo Mozzarella Cheese with “San Marzano” Tomato Sauce. It is essentially alternate layers of lightly charred eggplant and gooey melt-y cheese, doused in a light tomato sauce that brings the whole dish together. Perfect combination of flavours.Homemade Ravioli Filled with 8-Hour Braised Duck Leg with Meat Jus and Shaved Smoked Ricotta Cheese ($29)Pasta dough is made in-house. I highly recommend the Homemade Ravioli Filled with 8-Hour Braised Duck Leg with Meat Jus and Shaved Smoked Ricotta Cheese –it is ambrosial.The ravioli skin is thin without being fragile; encased within is shredded duck meat, braised for 8 hours to achieve tender perfection. One of the best raviolis I’ve ever had.“Carnaroli” Risotto in Squid Ink with Seafood Ragout ($33)I urge you to try the squid ink risotto, even if you’re on a date. Think: you end up giggling at each others’ stained lips and teeth, wiping each others’ mouths, and exchanging remarks on this supreme dish –unless your date is so shallow and grim, you should just never see him/her again. Sounds like an idea.The squid ink base has a saucy consistency, enriching every rice grain that wears it like a dark briny coat. The complementing seafood ragout burst with succulent juices of the ocean in every bite.12-Hour Slow Stewed Squid Stuffed with Altamura Country Bread, Clams and Prawns with Fresh Basil and Pachino Cherry Tomatoes ($26)Squid isn’t something that I would ever order in a restaurant, but I heeded Nicholas (a cook at PepeNero)’s recommendation and I am glad I took a chance. Generally speaking I’ve never liked squid very much, as it turns tough and chewy often too easily. Here, it is executed to my liking –succulent and tender. The stuffing adds bounty of flavours and textures to this dish. I never knew I would enjoy squid this much.PepeNero Tiramisu ($12)To end the meal on a sweet note, we had the PepeNero Tiramisu. Don’t worry, there’s no black pepper in this dessert –or rather I can’t detect any trace of it. PepeNero’s rendition is richer and denser than usual; it is one of the most decadent tiramisus I’ve had. I found the sweetness to be just right. It left me wanting more.Note: Do make reservations to avoid disappointment.…

For pictures and full review, visit http://melicacy.com/?p=3394Roadhouse serves up all-time favourite diner food in a rustic setting, resembling a cowboy’s den, great for convivial gatherings. This western-themed restaurant is one of the very few in Singapore to char-grill their meats and burger patties using the acclaimed Josper Grill –get ready to be impressed!There’re not plenty of seats in the restricted space and it is mostly filled to the brim especially during weekends; alfresco seats are available, but scarce. A brief row of counter seating is available as well, where you can catch a glimpse the Josper Grill in action.SoupsWet & Wild Mushroom Soup $10Soups available are Mushroom Soup and the Soup of the day. The soup of the day we had was the Tomato Soup, which I won’t recommend ordering; it tastes like a standard tomato sauce typically used for a pasta dish. The Mushroom soup is ordinary and wasn’t impressive, though it didn’t taste bad.Soup of the Day $10SaladsCajun Chicken Salad $13Among the five choices of Salad available on the menu, I tried the Cajun Chicken Salad that is composed of crisp rocket salad, tender Cajun chicken chunks that are succulent and juicy, fresh tomatoes, cashew nuts for that crunchy texture, all tossed in a sweet homemade honey mustard dressing that is used sparingly.StartersCrusty Blue Swimmer Crab Cakes $15For starters, I highly recommend the Crusty Blue Swimmer Crab Cakes. The breaded crust is fried to a golden brown; it is crispy without being greasy. Instead of the mushy interior you’d typically find in crab cakes, the one here encompasses moist chunky pieces of crabmeat minus the starch. Served with sweet corn kernels and savoury milk glaze, this dish will perk up your appetite!Quesadilla and TacosMushroom Melt Quesadilla $13In the quesadillas and tacos menu, the Mushroom Melt Quesadilla is highly recommended. The taco shell is baked to a crisp with a nice char, with melted gooey cheese within. It’s delicious and it left me wanting more.BurgersSimply Brie-vine Burger $24The highlight of that evening was the Simply Brie-vine Burger. Expect a 170g Josper-grilled Wagyu patty arriving straight out of the grill, sandwiched between a homemade bun together with grilled poached pear, Brie cheese, wild rocket & sun-dried tomatoes. The thick piece of patty is orgasmic; instead of the minced beef you’d typically get in burgers, the ones here contain tender chunky pieces of meat, so moist and juicy. The moment it arrived at our table, I couldn’t wait to sink my teeth into it.Miso Cod Burger $26If you’re not a fan of red meats, the Miso Cod Burger is no less impressive. The Josper-grilled miso cod specked with toasted sesame is so tender and fresh, and simply delectable. I would order this again the next time I visit!DessertOld-Fashioned Apple Strudel $12I enjoyed the Old-Fashioned Apple Strudel, that is made up of cinnamon apples, plump California raisins stuffed in a light crisp pastry baked to perfection, sided with vanilla bean ice cream.Cranberry & Walnut Brownie $10The Cranberry & Walnut Brownie is a tad sour for a brownie to please my sweet tooth, but the liberal drizzle of Varlhona chocolate sauce is divine.Esther’s Lemon Meringue Pie $10Esther’s Lemon Meringue Pie came in such a beautifully constructed piece of art – it looks like something you could give as a gift providing it doesn’t fall apart in the gift box – that I almost couldn’t bear to dismantle it. Taste-wise, the lemon curd on its own is a tad too tart, and the meringue on its own is a tad sweet. Put them together, the result is magical.In conclusion:Roadhouse gets a tick in all positive aspects in terms on the food and flavour. Service-wise, it is casual and efficient, but could deem as a little unprofessional if you’re a discerning diner.Business is brisk; although reservations are not necessary, it is recommended to do so especially during the weekends.Roadhouse is also home to the Terminator Challenge, which requires fast eaters with a huge appetite to wolf down a 1kg burger within 20 minutes. Once accomplished, they get the burger for free and their names and pictures on the Wall of Fame.Check out my experience with the Terminator Challenge here: http://melicacy.com/?p=3352…

For pictures, visit http://melicacy.com/?p=3912Gu Ma Jia (姑妈家) is a hidden gem along Tai Thong Crescent, Sennett Estate, serving up homely but outstanding Chinese fare, in a humble and casual setting.The main dining area spreads over the first floor.The second storey caters to events and functions, but will be opened up to diners when the crowd overflows. There is also a private room that will seat 40 comfortably.Crispy Bean-jal ($10)The Crispy Bean-jal is a great way to kick-start a meal. Eggplant (brinjal) is sliced thinly, battered and fried before coating with a sweet adherent sauce –it is highly addictive, and it didn’t even taste like eggplant. French beans add vibrancy and a refreshing balance to the dish. Nicely done, bean-jal.Special Made Tofu with Lingzhi Mushroom ($12)Tofu is homemade using egg and soya bean. No shortcuts here. Once deep-fried, crispy skin encases a smooth silky interior that explodes in your mouth.Thai Style Beancurd ($6 for 6 pieces)In this Thai-inspired dish, tender squares of beancurd are fried to a golden exterior, doused in an invigorating sweet-spicy sauce, and scattered with strips of onion atop for pungency and texture.A pity we tasted the Special Made Tofu prior to this; the texture of this store-bought tofu pales in comparison. If only they employed the homemade tofu in this dish.Prawn Roll ($8 for 8 pieces)The Prawn Roll (Ngoh Hiang) reminds me deeply of my late grandmother.Wrapped in a beancurd skin and fried to crispy perfection, the inside is meaty and tender with chestnut bits for crunch. It is not starchy at all –which is evidence that they don’t scrimp on ingredients.Oyster Omelette ($12)I love my Or-Luah (Oyster Omelette). I patronise my favourite Fried Oyster stall at Chomp Chomp on a regular basis. I love that starchy egg-y composition, and I tend to order it without oysters just so they would add more of that starch.The cooking style here differs: there is less starch, more egg, and the stars are the oysters.Plump juicy and fresh oysters, strewn amid light fluffy beaten egg that boast a crisp complexion.A hot plate emerges from the kitchen, carrying a foil-wrapped dish set aglow with a dancing flame.Kyoto Pork Ribs ($20)As the rose-wine-ignited fire diminishes, the aluminium foil is being unwrapped; it follows by an aroma that wafted up our noses, inducing salivation.Tender with a meaty bite, well infused with sweet-savoury flavours. Nicely done!Assam Fish Head ($25)Their signature dish – Assam fish Head – is highly favoured.Red snapper fish head is pristinely fresh, handpicked from the market daily.The fish is deftly executed –it isn’t overcooked, with meat firm but moist, and sufficiently tender.Comprising more than 13 spices and herbs, you’re bound to be intrigued, and impressed. The cooking process is painstaking, but very much worthwhile.The spiciness is toned down to cater to a wider audience, but it still possesses enough kick to stimulate your taste buds.Sambal Seabass on hot plate ($25)A thick blanket of Sambal (a thick chilli-based sauce) camouflages an immaculately fried fish –crispy skin with a tender flesh.Don’t be too engrossed in the distractingly vibrant and delicious sauce; do be careful of bones.I have to commend their Sambal for its wonderful fragrance and complexity in taste; so good I can eat it with plain rice and nothing else.Cereal Sotong with Curry Flavour ($20)I tend to avoid squid for its chewy or resilient texture, but this dish completely took me by surprise.Squid is battered and deep-fried before tossing it with the fragrant cereal for another round of frying. The mollusk is nicely tender but still slightly springy, with enough bite.The generous heap of cereal is mixed with curry leaves and curry powder, and spiked with chilli padi for a kick. It’s highly addictive! Those who can’t take the heat, beware!Butter Baked Salted Egg Sir Lanka Crab (Seasonal Price)Again, Gu Ma Jia has successfully brought enjoyment to the food I didn’t use to appreciate.Eating crab is a hassle, and most of the time, a mess. What’s most disappointing is when you strenuously break the shell to find an underlying miserable morsel, tiny and limp.I am mesmerised by the substantial size of meat that lies beneath the rigid hard shell –worth every action of cracking and knocking. Thanks Derrick for helping me with this, for I am still a novice.The meat is not only ample; it is fresh, sweet and succulent. Great on its own but even better with the salted egg sauce.Herbal Chicken Soup ($8.80)For a tummy warmer, the Herbal Chicken Soup is divine; it is flavourful, rich and ample without any bitterness. It comes brimming with clams, chicken and a melange of herbs. Very nourishing.Black Glutinous with Ice Cream ($4)Traditionally paired with coconut milk, Gu Ma Jia substitutes the sweetening component with vanilla ice cream –both the young and old will enjoy this dessert.With over 10 years of experience in the food industry, Gu Ma Jia certainly didn’t disappoint. It makes an ideal spot for family bonding, and I would love to bring my family down for a feast.There is no GST or service charge. Awesome.They do delivery too. There is a delivery charge of $3 with a minimum order of $25. Give them a call.They will also accede to catering requests for parties and buffet receptions. Check out their website for more information.…

For pictures and full review, visit http://melicacy.com/?p=4860Satiate your cravings for fine dining fare without putting a major dent in your wallet –2fifteen Kitchen is a ‘Frenchly’ restaurant helmed by local Chef Kenny Yeo, whose culinary skills were honed at several top restaurants in Singapore including Les Amis, and a Michelin 3 Star Hotel restaurant in France.Bread is not made in-house, but it is served warm and crusty with a moist and fluffy interior. I’m not complaining. It appeases my rumbling stomach, and I even asked for a second basket. I was hungry.Frementle Octopus Leg with Citrus Oil, Ripen Tomato and Pearl MangoFrom the degustation menu we tried the Fremantle Octopus Leg that is drizzled with zingy citrus oil, and served along with ripen tomato and juicy mango. I’ve never enjoyed octopus as much as I did here; it is firm and succulent without being too chewy or resilient.Quick-seared Foie Gras on Caramelised Watermelon, Green Apple Balsamic SyrupAn equally enchanting item from the degustation menu is the quick-seared foie gras with caramelised watermelon and green apple balsamic syrup.The caramelised watermelon inspires me to want to replicate it in my home kitchen.I can’t stop harping on about how much I love foie gras. I don’t wish to think about the poor duckies that suffered tremendously just so our ravenous cravings can be satiated. :/ Duckies, you did not suffer in vain. Your fatty liver is simply délicieux.Demitasse of Truffle and Mushroom CappuccinoThe next course in the degustation menu after the salads is the Demitasse of Truffle and Mushroom Cappuccino. It is essentially soup, served in a coffee cup –except that as opposed to its name it is not served in a cappuccino cup but in an espresso cup.Like espressos, the flavour is concentrated –and for this case, apart from flavour, the level of saltiness is also intensified. It is a tad salty for my liking, although it isn’t to the point of gag-inducingly salty. I would love a larger portion with a touch less salt please!Prawn Cappellini in Aromatic Oil ($26)The Prawn Cappellini in Aromatic Oil is simply European with an oriental flair. Traditional Chinese folks will find the aromatic oil – that seasons every strand of pasta – outstandingly familiar and comforting.Slow seared Pork Belly with Savoy Cabbage, Green Apples & Prosciutto in Poultry Sauce ($30)The dish of pork belly unfortunately missed the mark for me. It probably needed extra cooking time to yield fork-tender meat –it’s either fuming hungry diners from waiting, or displeased diners put off by tough meat eh?The fatty parts were devoured the quickest –I especially enjoyed the slightly caramelised crust. There is no lack of flavour on the whole.Pan-seared Cod Mignon with Crab Meat & Leek Velouté ($38)The Pan-seared Cod Mignon with Crab Meat & Leek Velouté was my favourite dish that evening. Every element on the plate (except the green folks) worked for me –I simply ignored the snow peas (I have an aversion to greens) and devoured the rest.Fish was tender and flaky, moist and juicy. Also commendable is the crabmeat and leek velouté that added another dimension to this dish.Confit of Salmon Roulade with Soft Herbs, Wild Rice, Hazelnut Oil and Poultry Jus ($28)Slow poached till tender and medium-rare, this dish does justice to one of my favourite kinds of fish –salmon. I would gladly have the salmon roulade served on a bed of a puree of some sort, instead of the texturally bizarre wild rice. It was a bit of a novelty for me and I wasn’t quite ready to embrace wild rice in my diet.SorbetIf you need a palate cleanser in between courses, the sorbet is perfect. Sorbets are not made in-house, but Movenpick can never go wrong.Acquerello Risotto & smoked Duck Breast with pan-seared Foie Gras & Truffle Port Wine Sauce ($29)The risotto arrived without a single flake of cheese, and I was slightly apprehensive by its mere façade. Once it entered my mouth, my perception changed. Risotto needn’t be cloyingly rich to be palatial.The truffle port wine sauce was a great substitute to the artery clogging cream and cheese. The pan-seared foie gras was just the ‘cherry on top of the cake’.Dry aged 21 days Sirloin Bone with Marrow in Truffle Port Wine Sauce ($130)This $130 portion of steak is briskly demolished with room to spare. The question now is: would you rather go to a widely regarded steakhouse to satisfy your carnivorous needs?The juicy slab of meat is lightly seasoned, allowing the natural beefy flavour to shine –sauce is hardly needed. I almost forgot about the sauce. The truffle port wine sauce is simply divine.The accompanying potato gratin was of instant appeal. It is pure comfort food.Dessert Tasting PlatterFor dessert, we had a tasting platter of various desserts, which include the Yuzu Green Tea Cheesecake (from the degustation menu), Panna Cotta, Wildberry & Coulis ($12), Homemade Apple Tart, Vanilla Ice Cream & Almonds ($16) and homemade macaron.The Yuzu Green Tea Cheesecake stood out in terms of taste –the yuzu jelly especially, lent a refreshing aftermath in my mouth.The Homemade Apple Tart, Vanilla Ice Cream & Almonds ($16) can be ordered as a separate dessert on its own –I highly recommend this too. The tart is unlike any other tart I’ve ever eaten; it is crisply thin like a cracker in a form of pastry.…

For pictures and full review, visit http://melicacy.com/?p=5012Mabo Tofu ($7.90)Osaka Ohsho specialises in Chuka dishes, which are Chinese cuisine adapted to suit the Japanese palates –therefore you can find a range of familiar Chinese home-style dishes such as Mabo Tofu.This Sichuan favourite is redolent of intense flavours derived from fermented black beans, chilli oil, peppercorns and garlic. It didn’t wow me though; I felt that it was lacking in unami.Fuwatoro Tenshin Han ($9.90)The Fuwatoro Tenshin Han deserves special mention.What was lacking in the aforementioned Mabo Tofu, the Fuwatoro Tenshin Han totally made up for it. Dive into the sunny-yellow ‘dome’ of fluffy omelette to reveal steaming Japanese rice.Only Koshihikari rice from the Toyoma region in Japan is used at Osaka Ohsho. Grown with melted snow and fertile soil, the texture of the rice has a nice balance of sticky and fluffy.Ban Ban Chicken ($5.90)The Ban Ban Chicken immediately reminds me of our local chicken rice dish upon my first bite.The distinct fragrance of goma (sesame) wafts through each successive bite. This cold appetiser of thinly sliced steamed chicken – tender and succulent, drizzled with goma sauce – makes for a great start to a meal.Fried Chicken with Negi Sauce ($5.90)The Fried Chicken with Negi Sauce is another enjoyable dish that I wouldn’t mind a second helping. Crisp strips of meat are coated with a delectable spring onion sauce.Double Cooked Pork ($9.90)The Double Cooked Pork is commonly known as hui guo rou (or literally, meat that has been ‘returned’ to the wok). This name describes the dual-cooking method of simmering the meat, then stir-frying it.Although I loved the flavours and ‘wok fragrance’ of the pork, I found the pork-to-vegetable ratio to be undesirable –non-veggie lovers will find it a chore picking the greens out.Black Vinegar Fried Chicken Set ($14.90)The Black Vinegar Fried Chicken is available as a set ($14.90) – accompanied by miso soup, gyoza and Japanese rice – or as an a la carte item ($10.90).I didn’t care much for the miso soup; it is pretty bland. It might be because they didn’t want the soup to overpower the main dish (the chicken), or to overwhelm the palate with too many heavy flavours.The Black Vinegar Fried Chicken is quite heavy on taste, and is best enjoyed with Japanese rice. Deep-fried chicken pieces are stir-fried with lotus roots, capsicum and eggplant, well coated in a Japanese vinegar sauce that boasts a balanced harmony of sweetness, tanginess and savouriness.Osaka Ohsho Gyoza (6 for $3.90, 12 for $7.80)The highlight is definitely their signature handmade gyoza (meat dumplings), skilfully pan-fried to a delicious crisp on one side yet tantalisingly moist within.To achieve consistency in texture and the right golden-brown crispness, only customised Osaka Ohsho grills that control the temperature at a constant 95 degrees C are used.The succulent filling is made with a combination of tender pork shoulder and leg cuts, as well as finely minced cabbage, garlic and ginger, for a balanced medley of textures and flavours.Their very own delicately thin wanton skin is freshly made daily using Japanese flour.Triumphing from the rigorous kitchen trials under Japan’s discerning palates, I very much have to agree, upon consumption, that their title of ‘Osaka’s King of Gyoza’ is well deserved.Must try!…

For pictures and full review, visit http://melicacy.com/?p=5028Wafu Marinated Salmon Carpaccio ($16.50): Divine slices of fatty salmon are augmented with a wafu marinate that brings out the bright brininess of the ocean.French Foie Gras Flavoured in Miso ($18.50):The French Foie Gras Flavoured in Miso is a must-try.This is a Japanese take on the French foie gras. The miso glaze added a whole new dimension to the fatty liver. Seared till caramelised and crisp on the surface, with tender interior that disintegrates in your mouth, there is a perfect balance of sweetness and savouriness. Genius interpretation.Taraba King Crab with Soy Butter ($48.50 for 2 pieces)riced at a whopping $50 for two claws, quality is what you’re paying for. Pristinely fresh, meaty and juicy, kissed very lightly with soy butter, the seasoning is kept subdued to allow the natural sweetness of the crustacean to shine.Century Egg Traditional Potato Salad ($8.50):A twist to the plain old potato salad, the addition of century egg made this dish an instant hit.Blow Fish Tatsuta-age with Sansyo ($16.50):Tatsuta-age is a typical Japanese-style fried chicken, but here they’ve applied the same method of cooking on a different subject –blowfish now takes centre stage. I love all things deep-fried. The Blow Fish Tatsuta-age with Sansyo is no exception.Assorted 5 kinds of Aburi Sushi ($38.50):The Aburi Sushi consists of nigiri sushi with a fish topping that is blowtorched to a caramelised surface, but still partially raw underneath.Pricey for a sushi platter, but if you look at it in terms of freshness and quality, what you pay for is what you get.Crispy Hot Spicy Salmon Roll ($8.50):I dislike seaweed; therefore sushi rolls with nori are not my favourite kind of sushi. This version with the tempura crust, however, makes the sushi roll more enjoyable. Love the fat chunk of salmon smacked in the middle.Shrimp Tempura California Roll ($15.50):Another way to make me eat my nori is to stash it out of sight, like with the carlifornia roll, and add a crispy element, the crispy shrimp tempura in this case, so it distracts me from the seaweed.This, my friend, passes with flying colours.Silver Cod Marinated in Saikyo Miso ($25.50):If you love fish, the Silver Cod Marinated in Saikyo Miso will bring boundless delight to your palate. Saikyo Miso is a sweet white miso originating from the Kyoto region of Japan. The delicate sweetness, along with the crispy caramelised skin and flaky tender flesh, is highly enticing.It comes with a huge price tag though –for a small portion of fish that takes up only a paltry space of an average person’s tummy.Shocyu Cheese Cake with Berry ($8.50): Alcohol lovers will enjoy this dessert. The rich creamy cheesecake is spiked with an intense taste of sake –which is what brings this dessert to a climax.While IKYU scores high points in terms of taste and quality, this place is more ideal for those who want to catch up over drinks and a light meal, and not for the hungry and ravenous.The chefs and waitstaffs are not forbade to drink on the job, therefore clinking of glasses with diners are a common sight. You can easily tell who the regulars are by mere observation.The food took a long time to emerge from the kitchen, leaving me hungry and glum –it made me wonder if the chef has been drinking too much. The food eventually made up for the unpleasant wait, putting a smile on my face with every bite.…

For pictures and full review, visit http://melicacy.com/?p=5036Available only during lunchtime, the Dim Sum Menu offers dainty creations by Guangzhou-born Chef Li Shou Tao, who has been making dim sum for over two decades.Combining preeminent seafood with adept dim sum making skills, the plump Steamed Fresh Prawn Dumpling, also known as ‘Har Gao’, is an exemplary item packed with fresh succulence within a thin translucent skin.The Baked BBQ Pork Bun is unlike your typical Char Siew Pau. Baked to a golden buttery sheen on the surface, the light airy bun encases flavourful pork filling within.The Seared Chilli Crab Meat Bun is a personal favourite. This is genius adaptation of chilli crab with ‘man tou’ –without the hassle of de-shelling and getting your hands dirty.I LOVE SOUPSSSSSSSS. Soup lovers will not be disappointed. Boiled for a great deal of hours, the soup is endowed with all the natural goodness and flavours from the ingredients.The soup of that day was Pork Rib Soup with Sweet Corn, Red and Green Carrot.Sautéed Wild Mushrooms and Asparagus ($18 for 2-4 pax, $27 for 5-8 pax)Asparagus is one of the very few green veggies that I do not hate. The Sautéed Wild Mushrooms and Asparagus is faultless. Mum, I’m eating my greens!Hot Plate of Chef’s Recipe Tofu with Seafood ($16 for 2-4 pax, $24 for 5-8 pax)The Hot Plate of Chef’s Recipe Tofu with Seafood makes a dramatic arrival with an ensemble of sizzles. While waiting for the blistering temperature to recede, we were already making mental notes on the alluring aroma. Delicious and tempting as it is, be careful not to burn your mouths!Live Crab with Bay’s Signature “Kopi” sauce (Market price)One of Chef Yong’s proudest creations would be the Live Crab with Bay’s Signature “Kopi” Sauce. Sparked by his love for coffee, he spent months of intensive research and experimentation before developing an innovative dish that one can describe as uniquely Singapore.The special coffee sauce is made from a blend of 3 different varieties of coffee beans. The addition of apple jam provides sweetness to balance the bitterness of coffee.Before consumption, the crab is showered with Chinese white wine and gets lighted up in flames. The robust aroma of coffee is further accentuated during this process.Baked Rice with Assorted Seafood with Chef’s Recipe Sauce ($68 for 4-6 pax, $88 for 7-12 pax)Another dish worthy of attention is the Baked Rice with Assorted Seafood with Chef’s Recipe Sauce. Served in a large paella pan that the rice is cooked in, you can find quality ingredients such as baby abalones, scallops, mussels and prawns scattered amongst fragrant rice.The spiced cream sauce gives you a hint of curry flavour without overpowering the seafood. The mozzarella cheese – baked to a golden crust and melty goodness – binds the entire dish together.To reach the climax of enjoying this dish, scrape off the charred rice crust that’s stuck to the bottom of the pan, with gusto I must add. That’s the best part in my books!Sweet’s Temptation ($20 for 4 pax)If you have trouble deciding what to order for dessert, the Sweet’s Temptation offers a variety of four desserts to share among your group.The platter comprises of: Glutinous Rice Dumpling with Yam Paste Stuffing and Shredded Coconut, Glutinous Rice Dumpling with Fresh Cream Stuffing, Steamed Custard Bun with Salted Egg Yolk and Bay’s Chinese Pancake with Red Bean Paste.The Steamed Custard Bun with Salted Egg Yolk oozes with molten salted egg yolk custard. For me, one definitely isn’t enough to satiate!Bay’s Chinese Pancake with Red Bean Paste is another must-try dessert.…

Famed for their Signature Roasted Herbal Duck, this restaurant chain – with 8 outlets dispersed islandwide – has been winning the hearts of duck lovers since 2005.Step into Dian Xiao Er, and be transported back in time to the ancient era of the Han dynasty. An apt location for traditional Chinese banquets I feel.The interior corresponds to the Chinese inns you see on period dramas –the inns that provide a ‘pit-stop’ for ‘weary travellers’ to rest and recharge before proceeding with their hectic journey. Here, customers can indulge in a nutritious and sumptuous spread to replenish their energy before continuing their shopathon.Herbal Roast Duck (Small portion, serves 2-3 pax)Dian Xiao Er’s Signature Herbal Roast Duck is a must-try. They have perfected the art of duck roasting, acquired through years of experience. In addition to using only the finest quality Cherry Valley ducks, the combination of traditional preparation technique and modern equipment yield the perfectly roasted ducks. Ducks are prepared and roasted daily.There are three flavours to choose from: Duck Roasted with Ten Wonder Herbs ($13.60/$25.30/$35.90/$43.90), Duck Roasted with Angelica Herb ($12.90/$24.30/$34.60/$42.30) and Duck Roasted with Wild Ginseng ($13.90/$25.90/$37.30/$45.30). They come in three sizes, and the small portion feeds 2-3 pax.The ducks are marinated with a myriad of herbs and spices for hours. They are then roasted with herbs and wine residing within their stomachs. The roasting process releases the alcohol content and the aroma of the herbs, imparting zealous flavours to the meats before deriving a flavourful sauce that is served with the portioned succulent duck meat.Duck Roasted with Ten Wonder Herbs ($13.60)The Duck Roasted with Ten Wonder Herbs is a personal favourite. The herbal flavour is intense without any unpleasant bitterness often associated with Chinese herbs. They were only willing to reveal three out of the ten wonder herbs – Codonopsis Root, Foxglove Root and Licorice Root – in the interest of safeguarding their recipe.All dishes pictured in this post were served in the smallest portion unless otherwise stated.Silver Cod Fish in Superior Soy Sauce ($25.90)Dian Xiao Er has done utmost justice to this fish –it is perfectly flaky and tender, while still possessing a light crisp on its bare surface. The permeating aroma of garlic adds another dimension to the superior soy sauce.This dish is available in three sizes: Small ($25.90), Medium ($37.90) and Large ($49.90).Wheatgrass Tofu ($12.60)Another dish I would order on my next visit would be the Wheatgrass Tofu. The freshly made tofu, infused with wheatgrass extract, is so smooth and silky it screams comfort food. Served with bite-sized morsels of scallops and prawns, accompanied by broccoli, this HPB-approved ‘Healthier Choice’ dish is proof that healthy food can taste good too.Deep Fried Kailan with Floss ($10.30)The Deep Fried Kailan with Floss brings character to the insipid greens; it is one veggie dish that veggie haters like myself wouldn’t mind consuming. The stem of the Kailan is sliced and stir-fried with oyster sauce, while the leaves are briefly deep-fried in hot oil till fragrant and lightly crisp. The topping of pork floss provides this dish with even more appeal.This dish is available in three sizes: Small ($10.30), Medium ($15.30) and Large ($20.30).Spicy & Sour Fresh Fish Slices ($12.90)The ‘Spicy & Sour Sauce’ – that coats every slice of fresh Tioman fish – scores high points in taste. Those who like bold flavours will not be able to resist this.This dish is available in three sizes: Small ($12.90), Medium ($19.30) and Large ($25.30).Roast Lamb Grassland Style ($16.90)Served on a hotplate, the sizzling sound announces the arrival of the Roast Lamb Grassland Style. The meat is succulent and well infused with a medley of spices. The flavour of the sauce is intense –helping to mask any existing gamey smell of lamb, if there is.This dish is available in three sizes: Small ($16.90), Medium ($24.90) and Large ($32.90).Claypot Pork Belly with Salted Fish ($12.90)Thinly sliced pork belly is served in a claypot with shallots, dried chilli, ginger and salted fish. Dian Xiao Er is especially particular in the kind of salted fish used in this dish, as the distinct fragrance makes a mighty difference.This dish is available in three sizes: Small ($12.90), Medium ($19.30) and Large ($25.60).…

For pictures and full post, visit http://melicacy.com/?p=5061A hip and vibrant Spanish paella bar opened its doors on 12 October 2012 – an especially meaningful date that marks Spain’s National Day – in the Robertson Quay precinct, at Martin No. 38 to be exact. BOMBA is where you should go if you enjoy liveliness and buoyancy, with a mere intention of catching up with the pals grazing on suave tapas and sipping potent libations. If you are in need of sustenance after a hard day at work, fuel your body with the highly raved paella.You wouldn’t be expecting to see a lot of bar hopping, because the inviting atmosphere keeps possession of the patrons’ presences –and there isn’t a better place for Spanish food, especially paella, in the neighbourhood.Chef Jean-Philippe Patruno helms the kitchen, bringing with him a wealth of valuable experience. He adds a clever touch of creativity to the dishes, without swaying far off from traditions.Pan Con Tomate ($8)To start off, the Pan Con Tomate is recommended. The topping of crushed tomato is well infused with the aroma of garlic, intermingled with olive oil, and sprinkled with freshly chopped parsley for the finishing touch. The moist texture of the topping, against the crunchy rustic bread, hits the spot.Padron Peppers ($12)The padron peppers – with their bright green colour staring straight back at you – look almost as unadulterated as it may appear a tad too plain on the plate. Before I mustered the courage to take a bite, I thought to myself: will I choke on the heat, and end up gasping for a glass of iced cold water?My worries were redundant. Lightly grilled to smoky goodness, the spice level is mild, with flavour well complemented by the coarse grains of salt sprinkled atop. I didn’t expect myself to get hooked on this.Once you start, it’s hard to stop. There’s hardly any reason to stop at the first morsel anyway. This traditional tapas treat is healthy and green, containing barely any carbohydrates that you need to worry about.Iberico Ham Croquettas ($12 for 3 pieces)Breaded, deep-fried Iberico ham ‘lardon’ and soft béchamel croquetteThe Iberico Ham Croquetas to me is a ball of sunshine in an edible form. It brought endless elation to my hankering for comfort food –crisp on the outside, soft and creamy on the inside.Fried Potato “Bomba” ($10 for 3 pieces)The Fried Potato “Bomba” takes the same shape as the aforementioned Iberico Ham Croquettas, but sports a totally different character; this breaded ball of joy comprises smoothly mashed potato laced with chorizo paste, enclosed by a delicately crisp crust that is topped with a spicy tomato sauce and aioli. A traditional Barcelona dish that’s a must try here!Seasonal La Plancha Carabeneros (market price)La plancha is all about great marination and flavours, featuring a selection of seasonal daily fresh catch cooked on a metal flattop grill.Freshness and quality comes with a hefty price tag here. At $22 per prawn, each prawn had better be grilled to perfection. Though the execution is flawless, I’m not entirely blown away.Clams (market price)I also tried another item from the La Plancha menu, but not by choice I must add. When dining in a group, there are bound to be items others like more than you do.The texture of clams (in general) does not sit well with me. The richly flavoured sauce outshines the main component – the seafood – because I didn’t care for the mollusc at all.Pinchos Morunos ($20)Stepping out loud and proud amongst the seafood crowd is the Pinchos Morunos –a fillet of Iberican pork marinated with olive oil, smoked paprika, crushed garlic, oregano and lemon juice. This was a highlight.Cooked in ‘the coal pit’, the direct contact with the mangrove charcoal and apple wood chips imparts a distinctive smoky flavour. Juices well sealed within the crusty surface underneath the fatty layer, the meat is tender succulent perfection.Arroz Negro ($35/$45/$55)A wet paella of squid ink, squid, dry sherry, fish stock, spring onions and black mushroomsTaking centre stage at BOMBA is its specialty paella, a dish that unites the people of Spain, and indubitably the fans of BOMBA. I mean, to call itself a paella bar, its paella has got to be outstanding right? Fortunately, it lives up to its promise.Aptly named after the most appreciated variety of Spanish rice, Bomba rice is used in their paellas. The flavourful fish stock is dyed dark ebony with squid ink – staining every grain of rice as it simmers – ensuing a rich taste of the ocean. The best part of paella for me is the socarrat, a caramelised crust that forms at the bottom layer of the rice, slightly crisp and slightly charred.Bitter Chocolate Ice Cream, Sour Dough Bread and Salted Olive Oil ($14)Dessert was a piece of art, both in its presentation and flavour combination. How once-thought-as-incompatible ingredients are pieced together on a plate, chocolate ice cream and salted olive oil, turns out to be a genius union. It didn’t do much to satisfy my sweet tooth, but it sure left an impression.Though the items on the menu tend to be on the pricey side, the great service at BOMBA comes without a price tag.…

For pictures and full review, check out my blog post: http://melicacy.com/?p=5068Au Chocolat is a made-in-Singapore French-inspired playground for chocolates, confections and savoury treats, located at the prestigious Shoppes at Marina Bay Sands.Why I call it a playground: It takes you on an enchanting romp; you swing by the candy shop (the confectionary) to gaze at dainty indulgences, almost feeling the need to tug on mum’s dress and beg her for one; ‘I scream for ice cream’, the ice cream booth dispenses a quintessential treat to appease the wailing kids; omnipresent at every theme park, the ‘toyshop’ is where the young and old can do some retail therapy or shop for souvenirs; and lastly, hop over to the whimsically decorated bistro dining area with your famished stomachs to nourish your bodies after a day of play.At Au Chocolate Bistro, Head Chef Elvin Chew showcases his flair for incorporating chocolate into savoury dishes, succeeding without facing unwelcome backlash. He made kids’ dreams – of consuming chocolate during mealtime – possible, what conventional parents of Stone Age would not have approved of.The Au Chocolat Bistro offers all day dining with a wide variety of flavours.Au Chocolat Fudge Freeze ($12)Rice and creamy chocolate fudge topped with whipped cream and chocolate shavingsThe Au Chocolat Fudge Freeze was pure bliss, and I was so reluctant to share. But, imagine how much more calories I’d be consuming if I didn’t!Modern Nicoise ($20)Fresh picked salad with French beans, roasted potato pieces, feta cheese and sundried tomatoes topped with seared tunaThe menu consists of soups, burgers, sandwiches, pastas, meats and more. But, if your palate dares step out of the box, sample what Au Chocolat focuses on –chocolate.If you think the integration of chocolate and salad totally defeats the purpose of ‘consuming salad to maintain a slim waistline’, don’t be too quick to judge! The dark chocolate balsamic vinaigrette contains no more calories and fat than your usual salad dressing. Furthermore, cocoa has health benefits to boot, such as lowering blood pressure and cholesterol. As opposed to what I was envisaging, the dressing is deficit of sweetness; it is slightly tangy and subtly bitter.Au Chocolat Benedict ($18)My favourite ingredient is egg. Eggs Benedict is undeniably one of my favourite dishes.All-day breakfast is served at Au Chocolat. Did I just hear some hoorays from night owls who always have a hard time waking up early?In their own variation of Eggs Benedict, poached eggs sit atop bacon, spinach and tomatoes on a base of English muffin. Notice the colour of their hollandaise? It’s not the typical light lemon-yellow colour, but a sepia brown that’s gotten its hue from the infusion of red wine and dark chocolate.I quite like this innovative interpretation; it didn’t taste as bizarre as I thought it would. A potential dish that’s likely to be widely accepted.Stuffed French Toast ($18)Another all-day breakfast item to perk up your day would be the Stuffed French Toast. Fresh plump berries colour the plate with brilliant hues of red. Crushed cornflakes coat the rims of two thick slices of brioche bread, providing a desirable crunchy element, in contrast to the creamy mascarpone cheese and juicy fruits.Fancy some crepes? There are both sweet and savoury options.Savoury Crepes, Creamy Chicken & Mushroom ($18)Chicken fillet served with sautéed mushrooms, bacon, garlic and sour creamSavoury crepes are served with salad that’s drizzled with Au Chocolat’s chocolate balsamic vinaigrette.I wanted to love the Creamy Chicken & Mushroom Crepes, I really do, but there’s one reason why I didn’t –just one.The crepe is made flawless; the aromatic cream that slightly moistens the crepe is delectable. One thing I could not overlook though, was the dryness of the chicken.Battered Fish & Spiced Chips ($22)Lightly-battered white fish fillets with crispy chips tossed with Parmesan and herbs, served with their signature green tartar sauceHere comes my darling –fish and chips. I can eat this at any time of the day. Fish is crisp golden on the outside, juicy and succulent on the inside. Love everything, except the portion size. Not sure if they shrunk the fish just to fit into the cone without having it topple over, or if the chef stole a piece coz’ its so delish, or if they’re just plain stingy. They then try to fill you up with a generous amount of fries so you’d probably be too full to complain after the meal. I could get the same amount of satisfaction with half that price, at Torte for instance.Duck Confit ($27)A popular classic with an Au Chocolat twist, pan-roasted duck thigh served with potato mash, white wine poached pear and topped off with a tangy chocolate orange sauce.Truffle Fries ($15)Truffle fries are love. Drizzled with white truffle oil and seasoned with truffle sea salt, the aroma just blows one away.Chocolate Cake ($18)Rich dark chocolate cake layers filled with luscious milk chocolate mousse and crunchy dark chocolate pearls, enrobed in dark chocolate ganache, served with a scoop of vanilla gelatoI was a little disappointed with the chocolate cake. As opposed to my high expectations, it’s unfortunately not the best I’ve ever had, not the moistest, and not the richest. It is decent chocolate cake at best.Au Chocolat cupcake ($5.50 each)The cupcakes earned most points in visual appeal! I didn’t get to eat them though, as much as I wanted to. I wonder where they disappeared.Extra large Blanc Feuilletine Macaron ($7 each)I especially adore their range of ‘extra large’ macarons –as large as the size of an average palm. Like those with a sweet tooth who yearn for a bite of every single flavour, I too can’t come to a conclusion as to which flavour I loved most –I say this with a very positive tone.Extra large Blanc Feuilletine Macaron ($7 each)If you’re in a group, order one of every flavour. You won’t regret it!Chocolate is the whole essence of Au Chocolat, and I’m glad their artisanal chocolates didn’t disappoint. You can purchase these at the Confiserie, next to the Bistro.Chocolatier Tai Chien Lin firmly believes that the quality of chocolate used for any creation should always be fresh and of the best.Chocolate encompasses antidepressant effects; it contains serotonin, which acts as an anti-depressant; it stimulates endorphin production, which gives a feeling of pleasure. The next time you feel depressed, Au Chocolat may just be the antidote.…

For pictures and full review, check out my blog post at: http://melicacy.com/?p=5085What Ebisboshi Shotengai at Great World City has to offer, is a combination of 3 different Japanese dining establishments –housed under a single concrete roof, complete with their own respective menus.Each establishment has its own distinctive trait and specialty, decked out in noticeably contrasting layouts and settings that are different from one another.If you enjoy observing sushi chefs in action, head to Uomasa. This establishment has more than 15 years of history to its name.For those who’re less proficient in Japanese, ‘Uo’ refers to a seafood village, while ‘Masa’ means good fortune and prosperity.Salmon Shioyaki ($7.80)Uomasa serves predominantly seafood, showcasing Sashimi, Sushi, Robatayaki and Izayaki (hence you have a wide selection of alcoholic libations to accompany).Salmon Sashimi ($8.80)Thick fat slices of sashimi resting on a bed of crushed ice, accompanied by slices of lemon. Can’t fault this.Uomasa Mushi Sushi ($12)One item that caught me eye was the Uomasa Mushi Sushi –steamed sushi topped with a bounty of seafood.Ebi Kakiage ($13)New on the menu is the Ebi Kakiage –tempura batter mixed with thin strips of vegetables and sizeable chunks of prawn. Because of its size, the succulent prawn stood out amongst the crisp goodness.Arriving from Sapporo, Hokkaido, is Bishamon Sapporo Ramen.Bishamon Original Gyoza ($6.60 for 6 pieces)The menu is wide ranging; apart from their specialty ramen, there’s homemade Gyoza and Japanese Curry to please diverse taste buds.Bishamon Curry Rice ($14.50)The Bishamon Curry Rice comes in a generous portion of meats and seafood, good for two to share.Bishamon Original Miso Ramen ($14.20)At Bishamon, chicken bones are boiled for more than 8 hours to fully extract the flavour, obtaining a rich ramen broth.Bishamon Original Miso RamenThe ramen that’s doused in the tasty chicken broth is springy and slightly chewy.Can’t express enough of my love for Japanese-style boiled eggs –the soft and almost molten saltish yolk appeals to me most.Keishoken: Black Ramen ($13)For more ramen options, Keishoken offers a range of savoury and spicy. It is one of the most celebrated ramen restaurants in the Gumma region of Japan. As opposed to the chicken-based broth at Bishamon, Keishoken offers pork-based broth.Black RamenThere are 6 different coloured ramen offerings on the menu, but one that left the deepest impression was the Black Ramen. The rich pork broth is topped with fried garlic blended with Ma-yu, providing a distinctly smoky flavour and aroma. Stir everything up, and the broth slowly turns into a blackish hue.Yellow Ramen ($13)On my second visit, I tried two other ramens –yellow and orange.Curry lovers can go for the Yellow Ramen. The topping comprises of minced pork, onion, green onion, apple, tomato and ginger. In addition to that, curry powder is added. Rather than overwhelming rich, the curry flavour is mild; there are subtle hints of tumeric and cumin. The broth is simmered for hours to achieve the ideal richness.I like the fact that they added chunks of potato to complete the curry experience.Orange Ramen ($13)A personal favourite would be the Orange Ramen. This miso-based broth comes with a scoop of a special blend, comprising ginger, garlic, apple, minced pork and peanut butter. (Nope it’s not your eyes playing tricks on you). PEANUT BUTTER! It provides a nutty flavour and creaminess to the broth without excessive richness.Jyoshoken Seasonal Special Tsukemen ($16.80) (Available in December 2012)At Ebisboshi Shotengai, there’s a surprise in stall every month. A guest chef from Japan will arrive in Singapore each month to partake in the Ramen KING Battle. Participating chefs will come up with their very own exclusive ramen creation, which will only be available for a month. Judged by the number of bowls of ramen sold, the most popular ramen will reign supreme.Last December, I got to sample Tsukemen (Japanese-style dipping noodles) specially crafted by Chef Hideyuki Nakagawa –one of the disciples of the inventor of tsukemen.Tsukemen (Japanese-style dipping noodles) noodles are served separately from a thick saltier broth. You are sooo not advised to drink it like soup. Dip the noodles into the concentrated liquid to allow the noodles to be embedded with the richness of the broth.The noodles are topped with three different cuts of meat –pork loin, pork belly and meat the back of the neck. What stood out to me most was the tender slivers of pork belly, imbued with sweet and savoury flavours from the braising liquid.This January, Chef Tetsu Toimyam presents his latest creation –the Special Ramen.What’s so special about this ramen? The secret lies in the broth. Made from premium fish and pork, the broth is boiled for more than 20 hours to achieve a thick (almost creamy) consistency, brimming with a rich flavour of the ocean, sans any unpleasant fishiness or excessive saltiness.…

For pictures and full blog post, visit http://melicacy.com/?p=5096Guest chefs are invited to interpret, design and create what he/she believes is appropriate to be served as a sharing platter. This concept fosters creativity, and allows involved chefs to showcase dishes that would otherwise be irrelevant for restaurants they currently own or are working at. The only restriction is that the food should fit within the surface area of Platters’ signature wooden boards.Dining at Platters is all about sharing and bonding.The ever-changing-menu concept also applies to the extensive Euro-centric wine selection, which will likewise be revivified on a regular basis.Non-alcohol drinkers can sip on organic beverages such as ginger beer, lemonade and cola.Platters introduced its third guest chef, Tan Yong Hua, in late November 2012. Born and bred in Singapore, Chef Tan is a well-known celebrity chef in the Chinese culinary world, with more than 23 years of culinary experience. His constant love for innovation makes him an ideal candidate as a guest chef for Platters.Chef Tan’s penchant for pushing the boundaries of Chinese cuisine is evident in this menu. For instance, ‘Roll With It’ is an original creation that’s been given an innovative spin.Most platters are available in two sizes –half board and full board.Roll with it ($36/$68)There are three components to this platter –deep-fried prawn meat roll with scallops and Chinese pear with mirin and mayonnaise sauce, bacon and enoki mushroom with wasabi-mayonnaise dip, and chilled pork belly with freshly sliced cucumber accompanied by a homemade minced garlic dressing.I enjoyed every component on this platter, but if I have to choose between the three, it would be the ‘deep-fried prawn meat roll with scallops and Chinese pear with mirin and mayonnaise sauce’ that wins my vote.Prawn meat roll is sandwiched between scallop and Chinese pear, expertly fried till a light crisp on the outside, succulent and juicy on the inside. It is a magnificent interplay of ingredients, with such seamless gestalts of tastes and textures – firm, juicy, crunchy and succulent – in one bite.The Boner ($88)For the carnivores, ‘The Boner’ comprises pork spare ribs with coffee sauce, baked lamb ribs with spicy black pepper sauce, and braised beef rib (bone-in) with Chef Tan’s signature homemade sauce.The pork spare ribs hit the spot with bold flavours and toothsome succulence. The lamb is spiked with a good balance of black pepper sauce, and possesses no unpleasant gamey odour.Although the meat could’ve been more tender, I reckon ravenous carnivores wouldn’t mind, as Chef Tan’s signature homemade sauce leads the braised beef rib to victory.By The Seaside ($42/$82)‘By The Seaside’ was a highlight for me. Fresh cherry tomatoes, accompanied by two varieties of grapes, jazz up the wooden board with their bright and vibrant colours. This platter is not only visually arresting, but also equally captivating in the taste department.The main stars of this platter are baked sea peach marinated in honey sauce, pan-fried Canadian scallops accompanied by green bean puree, and crispy wild sea prawns coated in a lemon-lime cream dressing. It is an ethereal composition of varying textures, with a balanced harmony of salty, tangy and sweet flavours.Lobster Rhapsody ($68)Available only on a full board, the Lobster Rhapsody will please those thirsting for something a little more luxurious. An entire baked lobster is topped with Parmesan cheese sauce and tobiko, accompanied by mixed salad and cherry tomatoes.…