We were quite surprised when a new place popped up near our hood, along the row of shophouse that my colleagues and I walk past quite often, even more so when it's the super hyped up Kin Kin Chilli Ban Mian. We'd previously thought that it was just gonna be another one of those usual noodle places we see, just in an air-conditioned place.
So with the crazy crowds during its first two weeks, we'd decided to drop by when one of our colleagues told us there was no queue at all! Yes indeed, when we went at about 1.30pm, there was plenty of space to accommodate us when we'd asked for 8pax seating.
There was a whole row of menu in front, with mee hoon kueh, you mian, etc, but we were told that only their signature was available. So the only choice we had to make was...dry or soup?

Dry Ban Mian ($5)

 

The way to eating this: pop the half boiled egg and mix with their signature chilli so that the noodles are evenly coated. I loved how the chilli wasn't overwhelming and had the aroma of the roasted chilli, with not too much chilli oil. It was one that grew on slowly rather than a searing spice that burns.
The minced meat had also been braised to add the savoury flavour to an otherwise plain dish. Great if you can take spicy food, else it'd have been just a plain noodle dish.
It took about 15mins wait for the noodles to be served and while mine had a perfectly poached eggs, it was inconsistent for the other bowls that came after.

Ban Mian Soup ($5)

 

The soup version was pretty much the same, more savoury though it probably wasn't the best kind to mix in with their chilli that was the essence of dining here.It hit the parts on the taste and was an above-average bowl of noodles, but to queue or specially travel here for that? I'd highly doubt so. Plus, the portion was too small and all of us ended up going for second round lunch at the prata stall next to it. $5 has certainly been a hefty price tag and inflation from its original RM4.60 in KL.
Overhyped and overpriced, go without the expectations of a golden bowl of noodles and it'd make for a more pleasant experience.

Please refer to http://www.makeyourcaloriescount.com/2014/02/sg-tobys-estate-charmed-by-true-cafe.html for review complete with more pictures.

It is no trade secret that the cafe scene is extremely vibrant in Singapore but quite frankly, after trying quite a handful of popular places, we have yet to discover 'THE' cafe that is able to deliver a relaxing experience complete with calories-worthy coffee and food. What exactly does one look for when it comes to seeking a cafe experience?

Personally, we feel that the slightly better cafes in Singapore tend to be overcrowded and that kinda defeats the purpose of unwinding down after a hard week at work. Why would I want to face further pressure from waiting diners to free up my table when it was supposedly the place to go to chill? Apart from the crowd, I have always been sceptical about paying some good S$20 for a plate of all-day breakfast which you could pretty much cook it yourself at less than half the price. Does it really make sense?

Toby's Estate was named after the owner, Toby Smith. Driven by passion, Toby accumulated his knowledge and skills from his coffee trail around the world including working on farms in Brazil learning to nurture the coffee plant from seed to harvest, as well as the varying processing methods. Toby also worked with a coffee trading company which enabled him to hone his cupping and grading skills, not forgetting his work as a roaster and barista.

Flat White | S$5/nettWith a classic latte art, this flat white was a stellar when it comes to taste. Developed by the Australians and New Zealanders in the 80s, flat white is prepared by pouring microfoam (steamed milk with small, fine bubbles) over a single/double shot espresso. It generally has a higher proportion of coffee to milk and typically offered in a smaller serving as compared to cappuccino or latte for instance.

This was perfectly done and easily one of the best we have tried among the various cafes tried! The foam had a consistent velvety texture which overlaid a balanced shot of espresso that had the right levels of acidity and roast.

Iced Mocha Chai | S$7/nettThe lady was in an adventurous mood and went for the iced mocha chai. The scent of the cardamom certainly titillated our senses and upon the first sip, the flavours beautifully imploded within. It was quite a bold drink and despite the various elements introduced to the drink, it was well-balanced. The flavours of the coffee and chai came across stronger than the chocolate though but overall, it was an enjoyable drink!

V60 coffee | S$6/nettElegantly served in a wine glass, this was one of the five special coffee on the 'Slowbar' section of the menu whereby each drink is manually prepared rather than via the espresso machine. Different brewing methods would bring out varying levels of intensity for the light roast coffee beans and being a caffeine addict, I naturally went for the highest intensity, which involved the V60 brew.

How does this ceramic dripper with a gaping hole in the bottom make good coffee? It is all about the right pouring technique which involves coaxing the extraction of solids from the grounds and this calls for a good steady pace of pouring and pattern.

I generally prefer a dark roast as I enjoy my coffee bold but the flavours of this light roast were intricately extracted in that glass. Depending on individual, this rendition would suit the palate of those who crave for a higher level of acidity. It was sharp but not excessive which made it enjoyable.

Toby's Breakfast | S$18.50/nettThe barn-laid eggs were offered in either scrambled or poached form and we went for the former. Served with espresso maple bacon, cherry tomatoes, sautéed mixed mushrooms and brioche toast, there was no denial that this brought a smile to everyone's faces!

The scrambled eggs were velvety and carried a subtle scent of buttery fragrance though we would have preferred a slightly more intense flavour of the eggs itself. The brioche was perfectly toasted with beautiful grill-lines that imprinted the soft and fluffy bread. The diced mushrooms had a slight truffle scent which was a pleasant surprise. While we appreciated the generous portion of crisp bacon slices, we struggled to find resemblance in flavours to its espresso maple label. There was an interesting twist of sweetness to the savoury bacon with the maple syrup after taste but the punch of espresso was barely evident.

Eggs Royale | S$16.50/nettThe eggs royale was a recommended dish and while we enjoyed the thick slabs of beautiful smoked salmon atop freshly toasted thick brioche, the poached eggs failed to impress. It was not a far cry from perfection but one of the two eggs served was slightly overcooked on the inside. With a wedge of lemon on the side, it allows diners to adjust the desired level of acidity and tang in that classic Hollandaise sauce. Topping off the dish was that aromatic fresh dill which enhanced the flavours of the smoked salmon.Offering both indoor and outdoor seating, Toby's Estate also provide complimentary Wi-Fi access to customers. It was common sight to spot expats working on their laptops and sipping their cup of fresh brew. All prices quoted on the menu were nett, inclusive of GST and no additional 10% service charge was levied either though tipping is encouraged! Upon settling at our table, we were immediately served two bottles of water which were complimentary as well and we weren't at any point in time pressured to place our orders.There was even a section on the side of the cafe that retails various merchandise such as brew apparatus and even a classic book written by the owner himself, complete with pictures and narration about his exploration journey in the name of coffee.I am by no means a fan of cafes for I find that in most cases, the prices are not appropriately matched by the quality of food, coffee and ambience. A visit to Toby's Estate surely changed my opinion as it was a relaxing experience where I basked in the glory of the Sun through the windows, sipped my coffee and browsed through lifestyle magazines (provided at the counter) catching up to the nearest trend in town.

Our first visit no doubt but surely not our last. Looking forward to my next visit already!

Our impression of cafés has always been about brunch, coffee and pastries. With the ambience often overshadowing the importance of good food, we’re usually sceptical about recommending cafés.

We’ve visited The Basement sometime back when it first started out, and now back again to try out their newly launched menu. Helmed by their new Chef, Yi Yi, who’d graduated from Le Cordon Bleu Culinary Institute in London and gained experience at several Michelin-starred restaurants, it was indeed our honour to be able to taste the finely crafted cuisine he’d presented.

Bound by Chef Yi Yi's priorities that lie in taste, texture then followed by presentation, we thought these dishes had been a clear exemplification of his guiding philosophy. Each dish had a well complemented combination and varying textures to break the monotony and each marked the hard work put into its preparation, cooking then plating. First for a starter, we were advised to take it just like a shot. We loved how it was presented in small glasses to show the different layer. Topped with coconut foam, there was a strong coconut taste with every mouthful, though we thought it lacked the punch of the black truffle oil. Lightly sweet with a coconut fragrance, it was smooth and mild to whet your appetite, a combination that went surprisingly well together.Served with extra virgin olive oil and balsamic vinegar for dips, it's freshly baked each day with limited quantities. I personally think it was good on its own - crisp on the outside, while remaining soft and fluffy on the inside, with a subtle aroma to accentuate the traditional taste. This was the epitome of simple food joy and while it looked just like any other ordinary loaf, it entailed hard work and dedication to preparation work. Taking pride in the quality of food, this was always served warm to customers. This first main was an indication of the high quality of ingredients they pursue, using Ibérico ham to go with those perfectly poached eggs. A prized (and pricey) grade of ham, it’s hardly seen in the pairing of eggs ben. We loved how it gave a better texture and richer taste, to complement the lighter tasting eggs.

The hollandaise sauce was one that took a backseat in this, allowing the star of the dish to shine. We would have preferred more sauce to go, though the overall dish was certainly well-executed with slightly crisp surface of the traditional muffins for base that we love!

Note: The usual portion consists of 2 poached eggs, homemade potato salad and mesclun salad. This is our personal favourite out of all that we’ve tried! Taking an Asian twist to the otherwise boring risotto, it’s bound to excite your tastebuds with the green curry that’s so subtle in the first mouthful yet grows onto you! Complemented with the savouriness of the mackerel and the fragrance of coconut foam, I loved the explosion of flavours in a mouthful, with well thought-out combination that managed to impress! Must-try for the spicy-lovers and if you’re feeling adventurous enough to explore!I’m a fan of all things potato so I’d naturally attack the mash first. A personal preference, I liked how it wasn’t entirely smooth, tasting the gritty bits amidst the creamy buttery mash. The pork cheeks though soft to the touch, I felt that it lacked a bit of that fats to make it more tender and smooth.

The pork cheek was cooked by the sous-vide method. For those not familiar with this cooking technique, essentially, the food is sealed in airtight plastic bags in a water bath for longer than usual cooking times which cooks the food evenly without depleting the juiciness of the protein.

This was cooked at 80 degrees for an extensive 12 hours before being served! The accompanying red wine sauce was cooked with an exclusive chef's special pork stock, then reduced to allow the essence and flavours to come across strongly which would suit the palate for those who desire bold flavours.Off the menu, we were glad to have a taste of this to complete our sweet tooth cravings that kicked in after every meal! Flavours of tea infused into the otherwise plain crème brulee, it added an element of anticipation and we were surprised how easily these flavours had blended in. Torched right upon serving for that caramelised crust on top, the sharp contrast of textures with the aroma of tea flavours were enough to whet our appetite (for the second stomach).

Tea lovers would need no further introduction of the flavours, and my favourite out of the trio would be Pearl of the Orient. It didn’t come forth as strong as the earl grey lavender, and I liked how the subtle refreshing taste slowly grew on. Light bodied, the soft and slight fragrance went well with the smooth crème brulee. Baked by one of the owners, this is another popular item on the menu. Don’t let the seemingly thick layer of icing turn you away, just as I was expecting an overly sweet rendition, I was surprised that it struck a fine balance between that and the cinnamon taste. I would have personally preferred the cinnamon taste to be stronger, and the bread to be slightly moister, but still a decent one!

A good cup of coffee makes the night go right and how could we resist when we hear of how one of their owners, Joanne, had actually picked up her barista skills on her own!On the recommended list, this was done well to bring out the flavour of the coffee beans balanced with the right amount of milk, topped with a bonus latte art! I would have personally preferred a more robust flavour for that caffeine kick, though this was just right for a fix just before bedtime.An unassuming café hidden in the school grounds, we were impressed with each individual's passion and their pursuit for excellence. The new menu had certainly been a well thought through combination of items and the resistance of taking any shortcuts in the preparation of each dish had been admirable. For instance, they actually prepare 4 different stocks in-house every day instead of using stock cubes!

In a laidback café setting, juxtaposed with the people working tirelessly behind the scenes to deliver the best quality possible, we were touched by their passion and persistence in culinary. A place that we would definitely return for more to excite our tastebuds, the only pity would be the unconventional opening hours.

Please refer to http://www.makeyourcaloriescount.com/2014/01/sg-basement-cafe-dedication-and-passion.html for the original full review.

This never fails to be featured dish when a group makes a trip down to any hawker centres in Singapore. We had this to share among the three of us. With a minimum order of two pieces, each comes at S$1.20.The chicken wings were well marinated and beautifully barbecued with a golden-brown tan to the surface. Expect the honey-glazed chicken wings to be slightly sweet while the meat retained its moisture with the right amount of juiciness.

Have your table number handy before placing order at the stall as a queue is more than likely due to the limited number of barbecued chicken wings stalls at Whampoa Makan Place. It will be served to your table though there is minimal service to expect.

When it comes to finding the right bowl of wanton noodles that satisfied my palate, it is surely quite a tough task since living in the Hong Kong for a period of time had honed both my judging and expectations.

With a history dating more than three decades back, the owners had been humbly serving their wanton noodles. Be advised to take note of your table number as the lady would need it to serve the noodles over.The portion size for S$3/- was surely value for money and in this case, calories worthy too! I usually do not expect the char siew to be the highlight and while the char siew served was not the best, it was the right cut with the right amount of lean meat complemented by a moist and sinful marbling of fats.

What nailed it for me was that perfectly cooked egg noodles which was springy and al dente. It still maintained just the perfect level of 'hardness' to the noodles and tossing it with the chilli at the base of the bowl made it a very delectable main. For that added tang, be sure to enjoy it together with the sliced green chillies.

I would have preferred it better if there was not as much of the broth inside the bowl, which somewhat diluted the homemade chilli. While the wantons or dumplings were not the most perfectly wrapped, you cannot quite ask for more at such prices with four wantons to spare. It contained a small pocket of minced pork which was juicy but I could feel a strong punch of MSG hitting me as soon as I bit through that dumpling. I am not a huge fan when it comes to additives as such so that made the overall dish drop some points.

I would however gladly return in future just for that superb bowl of wanton noodles and char siew.