For those who worship everything Korean or have been to South Korea should have heard of Yoogane. They are one of the most popular and best Chicken Galbi restaurants in Korea, owning more than 130 outlets located over the region. The Singapore folks were lucky enough to obtain a franchise license from them in order to bring the joy of eating chicken galbi to our shores!
After opening for more than a month, there is still quite a hype about the place and we would suggest visiting during non peak hours or before 6pm on weekdays to beat the massive queue!Once the receptionist ushered us to our table, we saw two nicely folded aprons sitting on the table. The aprons were specially prepared for diners to avoid having the sauces staining our clothes while the staffs prepare and cook the dish in front of us. Very thoughtful indeed!Probably the staffs were too busy with the crowd, no one had informed us that there was a freeflow salad bar at the back of the restaurant. Unfortunately, we only realised this on our way out to pay the bill. So if you are intending to visit, be sure to look out for the salad bar and grab some peppers, kimchi or radish with their pink dressing to complement your mains.We faced some issues when it came to ordering as there were only two of us. The signature chicken galbi dish needed a minimum of 2 persons to order, so we requested if we could have a single portion in order to try other mains for variety but were turned down. The owner who stepped forward to serve us then explained that this is the Korean culture where they usually share the same food and eat together. With much reluctance and disappointment, we ordered Seafood with Chicken Galbi (S$48.90 for 2 pax).About five minutes after placing our orders, the server came to our table with this pan of ingredients (including their signature marinated chicken, prawn, mussel, rice cake and cabbage) and put it on the hob in front of us. The serving size might look tiny, but trust me after adding the mouth-watering mozerella cheese or the carbohydrates such as fried rice, noodle and rice cake, it would be more than enough to feed two!The squid was set aside on a plate as to add in later in the cooking process due to the shorter cooking time needed.The high cylinder kind of wall was placed outside of the pan, to prevent the hot sauce flying all over the table in the process of cooking.We further requested if we could get hands on the cooking process, the staff nicely told us again that it is the Korean culture that we should be happily served and waited just like how Koreans can't pour drinks for themselves.About 15 minutes or so, the dish was almost done as you can see the juices of the seafood oozing out!Thereafter, you could add in your preferred carbohydrates be it rice, rice cake or the recommended Korean instant noodles which came with a complementary homemade sauce specially imported from Korea.Dadah! Couldn't wait to start digging in!A very nice pan of goodies indeed, the limelight was the unique sauce and seasoning that has been imported from the main restaurant in Korea. Also, the seafood was fresher than expected and chicken was well marinated as well. However, we felt that the chicken galbi was slightly overcooked but still it was juicy and decent. We loved the balance in spiciness and flavours of the sauce that was infused into the ingredients, making the dish highly enjoyable and addictive.

The restaurant should notice that staff is another key player to maintain the quality apart from the original ingredients. Therefore, proper training is needed especially in the control of cooking time. The staffs were friendly and approachable though everyone seemed to be perpetually busy. I would definitely come back for their Marinated Chicken Galbi Fried Rice on a bed of cheese, how could a cheese lover skip it yeah?
Spotting a casual dining ambience, Yoogane surely found the right fit among the younger generation in the heart of Bugis Junction.

District 10 opens its fourth branch at The Star Vista with the concept of a bar with different themes at each outlet, we came to this one which allows diners to chill out and enjoy tapas at the bar table. However,we are here today in anticipation of their newly introduced brunch menu available only on weekends!When it comes to daytime on weekends, it becomes so family-oriented unlike the usual perception we've had prior to this visit. There are inflatable bouncer at the outdoor dining area, tiny chairs and tables for children to have some fun themselves in the midst of the chitchat sessions of mummies and daddies. Attentively, there is also a kid's menu with animals on it provided with colour pencils for them to play!

Spanish Omelette with Bell Peppers, Mushrooms & Chorizo | $14++

We appreciated the generous amount of food they served here, with a big patch of omelette as main and together with sides of half a grilled tomato, hash brown and plenty of rocket salad. The crunchy bell peppers mixed in the omelette complemented well with the soft mushroom, flavoursome chorizo and eggs. A simple dish well executed.

District 10 Eggs Benedict | $16++
Poached Eggs on Toasted Muffin with Sautéed Spinach, Smoked Salmon & Hollandaise SauceWhile the serving was similarly generous for this dish, the major drawback was the hollandaise sauce on the poached eggs was not thick and creamy enough, perhaps due to the imbalanced proportion of egg yolk and butter. The muffin was toasted to perfection together with smoked salmon and sautéed spinach that sat on top, which completed the dish.

Pandan-Coconut Pancake with Gula Melaka Syrup | $9++

We thought that this dish had the best mixture of ingredients out of others, it was a fusion of Southeast Asian and Western cuisine. We loved the fact that the pancake was actually made from pandan and coconut, as well as drizzled with gula melaka syrup replacing maple syrup or honey on top made the dish addictive! The drawback of it would be texture of the pancake tasted like 'kueh' which lacked fluffiness, though some might like the way they did.

Pizza Margarita with Tomato and Buffalo Mozzarella | $19++
This was not part of the brunch menu but you could order from their main menu. We loved this simple yet delicious thin crust pizza as it was the highlight of the whole tasting. A harmonious combination of tomato sauce and cheese spread was nicely complemented by the soft and chewy buffalo mozzarella that was evenly placed on top of each slice of the pizza. We unknowingly finished the pizza slice by slice!

Antioxidant (Peach, Green Apple, Mango and Strawberry) | $13++

 

We find that there are always different types of juices out there which try too hard to blend many different types of fruits which may not always turn out tasting pleasant. This particular rendition with peach, green apple, mango and strawberry turned out surprisingly smooth and good! After drinking this antioxidant-rich juice, it certainly made our calories count!Apart from their tapas, now diners could enjoy their new affordable brunch mains at a relaxed ambience surrounded by laughter!

For the original review, please visit http://www.makeyourcaloriescount.com/2014/05/sg-vanilla-bar-cafe-satisfying-mains.html

A cosy dining space with the minimalist approach, it was packed by the time we arrived at about 7pm, left with only the door seat that was pretty cramped.
Nonetheless, service was prompt and we didn't have to wait long for our dishes to arrive.

Pulled Pork Sandwich ($11.90)

A classic done well, the sandwich was toasted perfectly with tender pork shreds tossed in BBQ sauce. We'd enjoyed the savouriness of the dish, and this was simple, comfort food.

Aburi Boston Lobster Linguine ($23.90)

 

 

Wow-ed by its presentation as we weren't quite expecting a half-sized lobster with shell, the crustacean came fresh, topped with mentaiko sauce. What could be improved would be the linguine though, as it was pretty bland and dry.

Ribeye Steak with Shiraz Reduction ($18.90)

I'm usually skeptical about steaks, especially when this paled in comparison when the Boston Lobster was first served. Slicing it up changed my impression though, with medium done-ness despite it being pretty thin. What managed to impress was the accompanying Shiraz reduction, that came with a slight tang and right salinity to complement the steak perfectly.

Spam Fries ($10.90)

A tad too thick, this seemed more like the home-made luncheon meat cut into strips then pan-fried instead of the thinly sliced fries we were expecting. And certainly overpriced for such a dish!

Mentaiko Baked Crab ($10.90)

 

I'm a fan of mentaiko and this could do with a more generous serving of that. It had too much of a 'fishy' taste to it, putting us off at the first mouthful.

Durian Creme Brûlée ($8.80)
With such a small plate it was placed in, torching it meant warming the entire dish and I wasn't exactly a fan of warm creme brûlées. Durian taste in it was just nice though, not too overwhelming for a dessert, though its portion didn't quite justify for its price.
Word of caution, don't try their milkshakes as it's absolutely sugar-loaded and the strawberry milkshake simply reminded us of meiji strawberry.
Hits and misses, it's quite a good spot for some casual chat over dinner and convenient enough to hop off somewhere else for drinks.

For full review, please visit http://www.makeyourcaloriescount.com/2014/09/sg-jbm-coffee-dining-birth-of-new-star.html

For those working at the Raffles Place area, the newly launched One Raffles Place Mall would be a familiar spot for foodies with its abundant offering of eateries at the basement level. What many failed to identify, including us, is that good food at the building stretches beyond shoppers haven of H&M and Uniqlo to the third level where JBM Coffee & Dining resides.

The open concept restaurant reflecting touches of rustic French and Italian cuisines is quite an overlooked gem in the heart of the CBD area. Led by Chef Chamara Fonseka, who previously honed his culinary skills at Au Petit Salut and Covelli, he ingeniously combined the essence of the two European fares. What set this restaurant apart however is not just the food but also its coffee creations. Helmed by head barista, Shawn, who recently came in first runner up at Singapore's National Latte Art Championship 2014, expect your caffeine kicks to be treated in good hands.Serving up different types of coffee brews with various methods, do not be shy to check with Shawn or any of the other well-trained friendly baristas to make sure that you enjoy your coffee the way it was meant to be. With the owner, Evangeline Wong being a trained barista herself, she sources for the best Jamaican coffee beans and does her own roasts. Testified by the success of her first coffee hideout, Blue Mahoe Estate Caffee at the Esplanade, can JBM Coffee & Dining equally impress with its food offerings?

The Green Knight | S$8/++

 

With a variety of soups to choose from, we were well-greeted by this light zucchini soup topped with crispy seaweed, croutons and cream. The delicate summer squash carried a tinge of natural sweetness and the richness of the soup was enhanced by the cream drizzled in, piquing our appetite for a sumptuous meal ahead!

The Pork Terrine | S$15/++Flavoured with herbs and spices, the thickly sliced pork terrine accompanied a side walnut salad. This not only added texture to the dish with the crunch but allows the savouriness of the freshly prepared terrine to shine.What made this simple dish a star was the freshly baked brioche with a smear of the gorgeous grape juice blended mustard sauce. This not only added a different dimension to the dish in terms of flavours but the crispness of the brioche added a desired layer of texture. The slight acidity from the vines paired with the pungency of mustard provided complexity and cuts through the savouriness of the pork terrine beautifully.

Lil' Froggy | S$24/++An undisputed French-inspired dish, the frog legs were lightly seasoned with salt and pepper before being seared in the pan together with some chopped onions to add extra fragrance to the dish. What made this dish complete however was the veal jus which elevated the oomph factor for the dish. Paired with the mushroom-filled ravioli, it was an attempt by the chef to marry Italian culinary fare with the classic French. Personally, I would have preferred a slightly thinner egg pasta dough to avoid the slightly starchy after-taste.

A Big Bowl O'Mussels | S$14/++

 

 

Looking to share? How about a brimming bowl of plump and succulent New Zealand Blue Lip mussels cooked in a gorgeous white wine, garlic and seafood broth flavoured by saffron. Served with some sliced baguette, I could not resist soaking up all that goodness in that creamy broth!

Beef Outside the Cubes | S$24/++

 

 

The grain-fed tenderloin, cut into cubes, were grilled medium-rare by default, allowing the red meat to flaunt its quality and freshness. Tossed in a mushroom sauce and a choice of mash or fries, the natural option was the former where the chef's skills was put to test. Full marks for the consistency and creaminess of the velvety mash, making it pure decadence to scoop it all up!

The Sassy Cassoulet | S$32/++Tracing the origins of the dish, this rich and slow-cooked casserole originated in Southern France which typically contains meat, pork skin and white beans. Taking a more sassy twist, this rendition was seafood-centric, offering nothing shy of the freshest lobster, scallops, mussels, prawns and squids over a pot full of home-made white beans.
A hearty dish perfect for sharing, what made this stew spectacular was the seafood broth with crab meat shreds that added a strong punch in flavours. Recommended for the seafood-lovers.

The Golden Hen | S$23/++

 

 

Half a spring chicken, expect to be greeted by an abundance of fragrance from the roasted garlic cloves. A hearty dish perfect for the wet and cold days, the chicken was treated delicately by the chef. It was first roasted to derive that slightly crisp chicken skin and the nice golden brown tan on the bird. Finished with a braise, the chicken retained absolute moisture in its flesh, defining succulence at its best. If you are a garlic lover, embrace that beautiful aroma and because the cloves were cooked through till soft, tuck away your mints even if you are having a meeting post-meal.

Orange Blossom | S$12/++

 

If you have a picky palate for desserts like me, I highly recommend the layered dessert of fresh orange wedges, orange jelly, Grand Marnier foam and the assuring caramel crisp to score the dish a home-run. The flavours were robust, complex and I was highly intrigued at the various dimensions the chef managed to introduce to the dessert building upon a base ingredient, orange. Textures were plentiful, starting from the crisp crunch to the melt-in-your-mouth foam before a pleasant tang from the orange jelly to make all guests award a thumbs-up. Recommended for those with a sweet tooth but might come across as slightly too sweet for some.

JBM Espresso Crème Brulee | S$8/++

 

 

Obscenely good is how I define this dessert. Served innocent with that classic caramelised crust, it turned into a messy affair as soon as you crack it open and the shot of espresso oozes upwards like a geyser. While some might find the dessert too satiating with the richness of the rich custard, expect to be in heaven if you enjoy bold flavours. The bitterness of the caffeine shot cuts through the richness beautifully. If you are having quite a heavy meal, I would recommend sharing this as it might be too heavy for just one pax.

Salted Caramel Freeze | S$7/++While most close friends would know that I only enjoy my black coffee plain in the form of Americano or Espresso, I could not resist the highly recommended java-inspired drink. Freshly made Chantilly cream together with home-made salted caramel, I was impressed by the consistency that made this a must-order by anyone's standards. Depending on your tolerance for sweetness, some might find this a tad too sweet though it was okay by our standards!

Americano | S$5/++

 

Just the desired way to conclude an evening of good food with a balanced cup of black coffee with just the right amount of acidity, robustness of the beans and aroma of the roast.Right in the middle of the restaurant is this two-metre tall state-of-the-art Probat Roaster specially imported from Germany which defines who the owners are and where they started the business. Soon, this machine will be where JBM Coffee & Dining does its daily roast which will bring a divine aroma to the area!Tastefully decorated with plush brown leather chairs, banquet seats, there are even two private booths which can seat up to eight diners. While restaurants and eateries in general within the Raffles Place area are swarmed during lunch-hour, it would also be a great time to visit in the evenings if you are looking for some quiet moments with a date or even a meal with a business associate.
Service at tastings are usually good but I noticed how the service crew was equally attentive to the surrounding diners at nearby tables. A place that serves quality food at reasonable prices, I am looking forward to my return visit already.

For full review and photos, please visit http://www.makeyourcaloriescount.com/2014/07/sg-khun-mee-thai-thai-chinese-street.html

Khun Mee Thai is one of the latest Thai casual dining restaurants to join the Singapore's F&B scene with a focus on Thai-Chinese street food. Using ingredients sourced directly from Thailand, Khun Mee Thai improvises its street food offerings by adjusting to the palate of Singaporeans.

Most people would be familiar with Thai cuisine but what exactly defines Thai-Chinese street food? Chinese immigraton was a major influence on the evolution of Thai street food, especially in Bangkok, where Chinese coolies worked hard to improve their lives. In their communal living, there was a demand for street-side stalls and typically noodle soups, rice dishes, snacks and sweets were popular offerings.

Can Khun Mee Thai bring the best of Bangkok street food to Singapore? Let us find out!These soft rice paper wrappers are largely similar to the Vietnamese rice rolls as each roll is filled with Thai sausage, pan-roasted peanuts, Thai sweet basil and Thai long-leafed coriander. I enjoyed the thin rice wrappers which were not overly starchy and the Thai sweet basil brought a distinctively sweet licorice scent. There was a good variation in texture with the chopped roasted peanuts against the soft Thai sausage. To top it off, the homemade sweet, sour and spicy chilli sauce as an accompanying condiment helped to introduce some flavours to the dish but I found that the sweet and sour elements dominated and lacked any heat.When the salad was served, I intuitively thought of the classic papaya salad but this was quite a different dish altogether. Mixed with glass noodles which were cooked al dente, the zesty chilli and lime dressing packed a bold punch of flavours. I liked that the heat in the dish was balanced by the mint and acidity of the lime which made it quite an addictive and appetising starter. The warm Thai sausage added a second dimension to the dish which was set by the contrasting textures from the chopped peanuts and greens.Originated from Khun Aum's grandmother's recipe, the pork leg was carefully treated with a marinate time of at least two hours followed by four to six hours of braising. The sauce had that classic five-spice flavours which would be adored by some but quite personally I am not a huge fan. Nonetheless, the pork leg was cooked perfectly and was off-the-bone tender. Coupled with the layer of fats underneath the skin, it was almost melt in your mouth. While I enjoyed the beautifully cooked pork leg, the flavours of the five-spice did not quite work for my palate and I would have preferred a simple braise.Dubbed as the signature dish of the restaurant, this Thai version to our commonly known wanton mee introduced some new elements such as the soft-boiled egg with that molten egg yolk. I found the portion to be quite sparing as each bowl had just about two to three thin slices of the char siew, an egg, three small pieces of dumplings with some greens. While the char siew carried a nice bronze colour from the marinade, the thin slices were barely sufficient to taste the juiciness of the fat in that prime choice of cut. I would have preferred a thicker slice to let the flavours carry through.

While the egg noodles were cooked al dente, the diners at the table all shared the same view that it was slightly too dry only did we later realise that we did not enjoy the dish the way it was meant to be served!On each table is a row of condiments which include fish sauce, chilli powder, sugar and green chillies soaked in vinegar. Khun Aum later showed us how she intended her noodles to be served! She took a teaspoon each of the various condiments and added them into the noodles before tossing them to give a bowl of authentic Thai-Chinese Ba Mee.It was quite different from the wanton mee that we grew up accustomed to as each mouthful had a lot going on in terms of flavours. There was the acidity from the vinegar and heat from the chillies only to be soothed by the sweetness from the sugar before an unami touch from the fish sauce. We highly recommend trying it the Khun Mee Thai way else it would have been quite pedestrian-tasting.While we were told that the broth was simmered with large pork bones with coriander root, white radish and pepper for six to eight hours, it tasted quite muted in terms of flavours. The dumplings also needed more work as the filling was too little and it was a shame that I tasted more of the starchiness from the wrapping rather than the minced meat itself.It was quite interesting to spot cauliflower in tom yam soup as that is not a common sight but the usual key ingredients such as prawns and mushrooms were present. One can have the option of having the tom yam soup with or without the noodles and may opt for it with or without milk. I preferred the clear soup slightly better as the flavours were bolder and distinctively sharper. While the acidity in the broth was accompanied by the heat and sweetness, I found it to be the dominant flavour which may please some but on this occasion it did not quite match my palate.
For those who prefer a milder taste, do opt for the tom yam with milk as that helped to neutralise the heat.Another classic street food favourite, the green curry was mildly sweet and while I would have preferred it to be spicier and richer in flavours, this would suit those with a preference for more gentle flavours.Being one of the popular bar snacks in Bangkok, these deep-fried battered chicken cartilages were something quite new for the diners at my table. While it was apparently not the most well-received dish, I actually enjoyed it a lot as the salt and pepper seasoning was spot on, balanced by that Thai sweet-chilli sauce. The crisp batter on the outside complemented the crunchy joints and if you do not know this already, each chicken only has two cartilages, one from each leg so many chickens sacrificed for this plate!The fried rice was cooked with shrimp paste which brought out a rich unami flavour. It was accompanied by crispy dried shrimps, julienned green mango and omelette strips, Chinese sausage, sliced cucumber, shallots and chilli padi. While these individual ingredients were delicious, what brought the dish to harmony was the Thai sweet pork stew.

In order to best enjoy the dish, mix all the condiments together with the pork stew for a good contrast of textures and flavours such as the crunchy green mango to the crispy deep fried Chinese sausage.The pandan-flavoured sticky rice brought back memories of our trip to Bangkok some half a year ago as this did not seem to be quite a common fare in Singapore. The succulent and naturally sweet mango specially imported from Thailand nailed the dessert with the fresh coconut cream which added richness. The sticky rice was cooked al dente with the desired level of sweetness. With the sticky rice served warm, it helped to elevate the fragrance of the infused pandan flavours.Drawing comparison to the mango sticky rice, this looked a lot messier as the durian flesh and purée were not the most photogenic elements to portray. If you like good quality bitter-sweet durian, this would be something that you would want to end your meal with. Localised to suit the Singaporeans' palate, Khun Aum substituted Thai durians with Malaysian durians which typically have stronger flavours and fragrance.Khun Mee Thai tries to provide authenticity of its Thai-Chinese dishes not only through the food they serve but also the ambience. With an open space casual and contemporary setting, with dark wood tables and benches decorated with Thai cushions, it reminded me of our experience at Nara Thai Bangkok. Every table has its own set of wooden cutlery box, with wooden chopsticks and stainless steel Chinese soup spoons. Overall, the casual dining experience was slightly above average with a focus on Thai-Chinese street food which would suit the palate of most locals.

Some hits and misses with the dishes but I felt that it was partly due to our misunderstanding of the convention and culture to truly enjoy the dishes. If in doubt, we would advise to check with the serving staffs to truly experience the tastes and flavours intended. For the price conscious, you would be most delighted to learn that the prices on the menu are nett prices so on hindsight, the food is really value for money!