Skyve Wine Bistro previous known as Skyve Elementary Bistro serves modern European cuisine, using sous vide in most of its cooking. Whether it is cooking of meat (poulet, lamb, beef, pork or duck) or vegetables, sous vide is used. Sous vide is a cooking technique in which food is cooked in airtight plastic bag in a water bath. The water path is kept at a constant temperature, normally lower than what is required for cooking. Normally, the food needs to be cooked in the water bath for a longer period of time, sometimes as long as 72 hours. This cooking technique ensures that the food are cooked evenly, the nutrients are not lost and resulting in a juicer end product, retaining the natural flavours. Skyve Wine Bistro located at Winstedt Road in the old Monks Hill Secondary School compound is 10 minutes walk from Newton MRT station.The restaurant has an extensive list of more than 70 labels of wine in its wine cellarChivas, anyone?Lounge section

The restaurant has both alfresco and indoor dining. For indoors dining, the restaurant is split into lounge section and a main dining section. The lounge section had retro style chairs, sofa and tables. An ideal place for chilling out in a causal and cozy setting. There will be a live band performing at this section every Wednesday and Friday night. As for the main dining area, that is where the proper chairs and tables are, for more formal occasions.The Sleeping Oysters: Mentaiyaki, Chilean, Kilpatrick ($34 for half a dozen)

The meal started off with The Sleeping Oysters: Mentaiyaki, Chilean, Kilpatrick ($34 for half a dozen) and several appetisers. The Mentaiyaki Oyster with metaiko, ebiko, lemon juice and aioli. The Chilean Oyster with serrano, lime juice, red wine vinegar and cilantro (also known as coriander). The Kilpatrick Oyster with bacon, worchestershire and chives.

What I like about the oysters was that they were fresh, soft, plump and juicy. My favorite was the Japanese inspired Mentaiyaki Oyster. The British inspired Kilpatrick Oyster on the other hand was not my cup of tea. The hardness of the bacon did complement the soft oyster. In addition, the intense flavour of the ingredients used overwhelmed the other flavours. Petuna and Ume Somen $20

The Petuna and Ume Somen $20, seared petuna with ebiko, mango, chilli, sesame yuzu dressing, cold somen and mesclun was very well executed. This appetiser could be easily mistaken as a main course. The petuna stole the show in this dish. I nearly when 'wow' as I ate this. Underneath the crisp top, the pentuna was incredibly succulent with its natural flavour fully retained in the flesh. It was very fresh with no fishy taste. The ebiko gave a nice crunch to the Ume Somen.Skyve Beef Tartare $22

The Skyve Beef Tartare $22 was an interesting dish. The beef tartare (minced raw beef) was seared on the outside leaving the interior entirely raw. It was then served with truffle egg yolk and cilantro dust on top with flat bread, ancho chilli aioli and thyme sea salt at the side. Customers who ordered this dish would need to thoroughly mix the beef tartare with the truffle egg yolk and cilantro dust. It was like making mashed potato (if unsure, you can ask the staff to do this for you). After that, scoop some of it onto the flat bread and add the other sides in according to your preference. For those who do not like raw beef, you may still like this as it had a mixture of flavours; distinct truffle aroma along with a little spiciness and saltiness in one mouthful.Truffle and Thyme Fries $12

Truffle and Thyme Fries $12 served with Truffle Oil, Thyme Salt and lots of shaved Granda Padano was quite good. The thick cut fries ensure that one could be able to get a good bite. In addition, each piece was infused with the aroma of truffle oil. I have a weakness for potatoes and could not stop myself reaching out for more!Spicy Kalbi Beef Short Ribs $36

Among the main courses, Spicy Kalbi Beef Short Ribs $36 was the best seller in Skyve Wine Bistro.Spicy Kalbi Beef Short Ribs $36

The beef short ribs was sous vide before being glazed with sweet, spicy kalbi. It was then served with sauteed brocollini (similar to broccoli), and crispy sweet potato and yam ribbons. The beef short ribs was not my personal favourite as the flavours were on the stronger end, overwhelming the meaty/natural flavour. My favourite part of this main course was the crispy sweet potato and yam ribbons which were incredibly addictive. You will not be able to stop at one.Lamb Rack $40

As for the Lamb Rack $40, the lamb rack was grilled and served with radish, pumpkin and chargrilled tomato momotaro. This was my favourite as the lamb rack was well executed and its not often you can find one that is so well executed. The ratio of lean meat to fats were just right. In addition, the meat was soft and tender, and a little sweet and savoury. Sous Vide Poulet $34Sous Vide Poulet $34

The Sous Vide Poulet $34 glazed with apricot based sauce, and served with baby vegetables, candied pecans and pommes (potato) puree was also very well executed. The sous vide style resulted in smooth, folk tender and succulent flesh. Comfort food and a safe choice for most people.Polenta Mushroom Stack $34Polenta Mushroom Stack $34

The Polenta Mushroom Stack $34 is specially created for vegetarians. It consisted of grilled portobello with polenta cakes served with mushroom fricassee, seasonal vegetables and pesto. This was impressive both in terms of appearance and taste. It would be great if the polenta cake was less powdery and crumbly. One of the better vegetarian dish I have tried.Inspired by Red $12

Inspired by Red $12 would be a favourite among ladies or those with sweet tooth. Beautifully created, it consisted of raspberry sorbet with strawberry parfait, sous vide strawberry in balsamic vinegar, flower tuile and dehydrated raspberry. With such a presentation, this would be a dessert to order if you would want to impress your other half on a special (romantic) occasion.Snicker Bar $12

The Snicker Bar $12 consisted of salted caramel pudding, peanut butter, chocolate ganache and feuilletine layered cake with flambed bananas and vanilla gelato. It looked better than it tasted. This would be a dessert that you either love or hate. The flavours were just too heavy and intense for my liking. It would be better to share this among 2 to 3 persons.Mango & Cheese Semifreddo $12

The Mango & Cheese Semifreddo $12 was my favourite dessert! Rippled frozen mousse with frozen lime foam on top and crunchy sablee cookie at the bottom. This dessert left a deep impression. It was light and well balanced in terms of taste. As for the texture, I really like how you can get to enjoy the different textures in 1 mouthful. The top was pillow soft and fluffy, the middle layer was slightly soft and semi solid while the bottom was crunchy and solid. A perfect way to end the meal!

Overall, I was most impressed with the meal. I could sense the thought and effort that has gone into each dish. The presentation of each dish was perfect. Each dish was so enticing as they looked bright, vibrant and colourful. Although the price was on the higher end, I can't fault that as the quality of the ingredients were top notch. In addition, most of the food retained their natural flavours and were very well executed. Personally, I think that Skyve Wine Bistro will be an ideal place for celebrating special occasions with your other half. Great ambiene and great food (in terms of both quality and taste).

I heard that the Asian Inspired Confit of Duck is a best seller. It will be on my to try list when I next visit.

Thank you Michelle and Celine for the invite and hosting FoodieFC.

Hock Heng You Tiao 福兴油条 is a stall located at Tanglin Halt Food Centre specialising in deep fried dough fritters. This stall is located two units away from No. 1 Western Food 驰名西餐. The Hungry Bunny recommended this stall since I was at Tanglin Halt Food Centre. Hock Heng You Tiao sells a variety of deep fried dough fritters such as You Tiao, Salted Hum Chim Peng (Hum Jin Peng), Butterfly Bun and Lotus Paste Hum Chim Peng. Everything at Hock Heng You Tiao are freshly made! You may have noticed from the photos above, the owner was kneading, rolling and folding the dough preparing the next batch of Hum Chim Peng and You Tiao. After which, his daughter would help to deep fry them. The owner's wife also helps out at the stall. Each item at the stall costs only $0.70. Savory (Salted) Hum Chim Peng $0.70Savory (Salted) Hum Chim Peng $0.70

I bought a Savory (Salted) Hum Chim Peng $0.70 to try out when I was there. I must admit that it sure was good. The Hum Chim Peng was soft, chewy and fluffy. I especially love it when I reach the part which was savoury. Having tried this out, I decided to purchase some home. Butterfly Bun $0.70

The Butterfly Bun $0.70 was fried with sesame seeds which gave it an extra fragrant. It is similar to You Tiao except for the fact that it had a different shape and was sweeter in taste.

Anyway, my advice would be to have these deep fried dough fritters on the spot after buying. It is best eaten when it is freshly fried. Those that I bought home and ate the next morning became a tad too tough on the outside. Nevertheless, Hock Heng You Tiao is worth a try.

Hock Heng You Tiao 福兴油条 (Tanglin Halt Food Centre)

Blk 1A Commonwealth Drive

#01-11 Tanglin Halt Food Centre

Singapore 141001

Opening Hours: Tue to Fri to 4pm to 830pm

Closed Sat to Mon

View FoodieFC's Singapore Food Map in a larger map

Handmade Noodles has always been my comfort food since my secondary school days when I had to have my lunch outside whenever there was extra lessons (remedial) or ECAs (now called CCAs). I was first introduced to this hot, soupy bowl of noodles aka handmade noodles by Qiu Lian Ban Mee 秋莲板面 which was then a popular stall chain with long queues. I wonder how many experience first started with Qiu Lian Ban Mee too? Kee Chiu (raise your hands)?

Fast forward to today, Qiu Lian Ban Mee 秋莲板面 does not seems to be as popular and there are similar many competitors. If you have noticed, in most hawker centres, major coffeeshop and food court, there would definitely be at least one handmade noodles stall which speaks a lot about the demand. Of course, part of it is attributed to the fact that the owner of the coffeeshop and food court might have specifically stated that they are looking for a handmade noodle operator as they would want a variety of food to be sold. As the Qiu Lian Ban Mee stall at Bishan Blk 504 S11 coffeeshop had closed, I had to get my craving satisfied elsewhere. Hence, I visited the Qiu Lian Ban Mee's 秋莲板面 stall located in Super 28 Coffeeshop at Blk 184 Toa Payoh Central. As it was a weekday lunch, the coffeeshop was filled to the brim. There was a queue of about 7 persons long at Qiu Lian Ban Mee. Normally, the queue at handmade noodles stall gets clear quite fast. However, in this case, I had to wait for slightly over 30 minutes before I could land my hands on my bowl of noodles.

The main reason was because there was only 1 person operating this stall. She was took the orders, prepare the ingredients, cook and collect the cash from customers. The Qiu Lian Ban Mee's menu which is the nearly the same at all other coffeeshops.You Mian $3.50

As per SOP (Standard Operating Procedure), I ordered a bowl of Yu (You) Mian $3.50. You Mian $3.50

It was quite a decent bowl of handmade noodles. The broth was tasty and flavourful. Another positive aspect was that it was not salty. The you mian were well cooked, soft and fragrant. The other ingredients (egg, vegetable, pork) in it were pretty standard for a bowl of handmade noodles.

Handmade noodles is my type of comfort food. I can eat it everyday and this is normally the food I would go for when I am at a new coffeeshop or food court. Somehow, it seems to be a safe choice for me. Nevertheless, I have encountered my fair share of stalls which sells horrible handmade noodles.

ps: AMK Curry Puff is located just next to this Qiu Lian Ban Mee stall! In case, you have not heard of this yet, AMK Curry Puff is operated by the ex-owner of Tip Top Curry Puff (Ang Mo Kio). The owners of Tip Top Curry Puff sold off their business 2 years back. The minority shareholder owner started AMK Curry Puff as being the minority shareholder, they had little influence in the sales of Tip Top Curry Puff. Hence, after Tip Top Curry Puff was sold off, they started AMK Curry Puff and continued in what they were passionate about - selling and making delicious curry puffs!

Tiong Bahru Bakery by Gontran Cherrier is a bakery cafe set up by Spa Espirit Group. It is the same group which owns a number of restaurants such as Open Door Policy, Skinny Pizza and Demspey House. Tiong Bahru Bakery first opened in Tiong Bahru estate now has a second outlet located in Raffles City Shopping Centre. Tiong Bahru Bakery at Raffles City Shopping Centre has been enjoying a brisk business ever since it has opened at the bustling location. Coincidentally, on the day of visit (3rd Aug 2013) it was their first anniversary at Raffles City. As such, they had a $1 Mini Kouign Amann promotion. The products offerings are proudly displayed. Customers who are interested to buy something (no matter how many) would need to go through this entire stretch where they would be enticed with a visual display of a whole range of food such as bread, pastries, cakes, sandwiches, desserts and coffee. What a smart move! Tiong Bahru Bakery offers a while variety of drinks and coffee which are displayed at the cashier.We ordered 'Magic' coffee, Mini Kouic-N Amann and a Plain Croissant.The 'Magic' Coffee $6.50 was a hybrid between a latte and macchiato. The coffee from the Forty Hands was aromatic and quite decent. Croissant one of the items which has been highly raved about. The Plain Croissant was not exactly cheap as it cost $3.20.

The exterior of the Croissant was beautifully baked. It was crisp and flaky. The interior was soft, light and fluffy. Taste wise, it was simple with just the right buttery fragrant to make you keep longing for more. Certainly, one of the better Croissant I have eaten. I like how they kept it simple and original with no fanciful alterations, just the way it should be. Price wise, I would agree that its not cheap. But, it was worth it. Simple yet delicious! As mentioned earlier, Tiong Bahru Bakery was celebrating it's first anniversary in Raffles City and had a $1 Mini Kouign Amann promotion! As such, we ordered one to share. If you are curious why the promotion was only for Kouign Amann. The reason was because the Kouign Amann is their bestseller.

The Mini Kouign Amann was addictive. Made from bread dough with butter and sugar folded, it was a crisp round pastry with caramelised sugar coating its exterior. The interior was buttery and sweet with a hint of saltiness. The partner liked it so much that we ordered four more pieces to bring back home to indulge.

For me, I thought that both the Mini Kouign Amann and Plain Croissant were equally good and worth indulging in when we are around the area during tea time. We will be back!

Paradise Inn is one of the brands under the Paradise Group. Paradise Group has come a long way. Back then in 2002, it was located in a coffee shop in the industrial estate at Defu Lane. Today, Paradise Group has expanded rapidly over a short span of time to more than 30 restaurants with 8 different concepts. In addition, they have breached into the overseas market with 9 restaurants in Malaysia, Thailand, Indonesia and China. Always good to hear that a Singapore brand has set foot into the overseas market.

Paradise Inn's concept is to replicate the concept of inn (tea house), restaurant and dessert house, and at the same time offer authentic and value for money food. Paradise Inn at Changi Airport Terminal 1 is the largest outlet under the Paradise Group with a capacity of more than 150 seats.As we visited the restaurant at 945pm on a weekday, the restaurant was relatively empty. Although the restaurant closes at 11pm, the last order is at 10pm.The Braised Peanuts $1.50, a common common starter at Chinese restaurants was highly addictive. Once you start with one, it would be hard to stop.There were a variety of floral and herb fruit-infused hot teas to choose from as its concept was a tea house too. We chose the Jasmine, Osmanthus, Dried Longan & Chrysanthemum Tea which cost $3.80 per person. Its benefit includes nourishing the heart, improving the immune system and strengthening eyesight. With the tea candle below, the tea was kept warm at all time. The Jasmine, Osmanthus, Dried Longan & Chrysanthemum Tea was light and refreshing. Tea lovers would love this!The La Mian with Beef Brisket Soup $10.80 came in either spicy or non-spicy version. The partner ordered the non-spicy version. The beef was tender and the broth was rich and tasty. A plus point to mention would be that the soup was not oily.I ordered the La Mian with Shredded Pork and Preserved Vegetables $7.80 in Signature Pork Bone Soup which was served with half an onsen egg. The la mian was quite good; smooth and springy. The broth was tasty and had the preserved vegetable (Sze Chuan vegetable) flavour was infused in the broth. Kudos to the chef for the execution as the broth was not overly salty, which is normally the case when preserved vegetable is used. Furthermore, the onsen egg was surprisingly very well executed!

We were so glad to enjoy such delicious Chinese cuisine the moment we arrived in Singapore! Home sweet home.