For full review, please visit http://www.makeyourcaloriescount.com/2014/03/sg-hanare-unparalleled-japanese-sashimi.html

While writing this post, I could not resist referring to my calendar and realised that my reservation at Teppei Restaurant is not till June 2014, with my reservation placed on 2 January 2014. Yes, the queue is at least six months long.
While the wait for my omakase at Teppei continues, we read about the opening of their sister restaurant, Hanare. We jumped with joy when we learnt that this new offering is located conveniently in the vicinity of Tanjong Pagar, a short five minute walk from the MRT station. Unlike Teppei Restaurant, Hanare do not accept reservations and have a walk-in policy only for both their lunch and dinner seatings, at the same price.At present, there are only two options with no ala carte menu. All prices are nett and inclusive of GST and service charge. Do note that you are expected to make payment upon arrival.We opted for the buffet on this occasion and with more than 20 different types of side dishes ranging from curry beef to chicken cutlet. As part of the buffet offering was the daily special and on this instance, there were three slices of salmon and two slices of scallop sashimi.

The bara chirashi, which essentially refers to a bowl lunch special is somewhat like a bento set with a fair share of sashimi offering. One would however be limited to four different kinds of side dishes, such as tamago ("egg") or seasoned vegetables.The sashimi slices were thick and fresh. The salmon slices were highly palatable with three slices to each portion served alongside fresh salmon roe. What I particularly enjoyed was the punch of freshness from the protein and with the wasabi, it surely heightened our senses.

The generous serving of salmon roe added a layer of glutinosity in texture with its gluey-ness while the salmon roe were firm and burst with goodiness with each bite. If you are a lover of salmon roe, this will not disappoint.After finishing our sashimi, it was time to check out what the buffet has to offer! Do not expect to be wow-ed with sashimi platter or the likes as the buffet features mainly cooked food such as chicken cutlet, spring rolls, seasoned and stir-fry vegetables and more importantly their signature curry dishes!The chicken and beef pieces were located beside the rice and curry pots though there were clear signage to indicate so. For those with a heavier appetite, load up on the fragrant rice, the tender chicken and beef and shower it with some curry love for a satisfying main on its own!
Unlike the usual sweet Japanese curry that we are more used to, this was largely adjusted to the palate of local Singaporeans as it spotted a slightly spicier touch. We loved the viscosity of the curry and the heat was cleverly balanced with the appropriate level of sweetness.Quite frankly, the buffet offering was not particularly impressive, with the usual chicken karaage, edamame, udon, etc filling the trays but this spring roll caught our attention as it had a layer of ham and cheese on the inside of the fluff pastry.The interior was simply decorated with a touch of minimalism to it. We liked that everything was pretty much self-service, including free-flow of iced and hot Japanese roasted rice tea. Do not set your expectations too high prior to trying and you will leave the meal satisfied. If you are looking for free-flow sashimi sort of Japanese buffet, then this might not suit you well either.
Overall, we enjoyed the lunch though it was a quick lunch affair before rushing back to Raffles Place! I liked that it was a no-frills dining experience, reasonable prices (considering that it was nett pricing) and the lady manning the counter was friendly and approachable. Would certainly return soon to try their bara chirashi set! While they are open for lunch till 1430hrs, do note that they are also open for dinner at the same prices with the same offering till 2200hrs.Hanare is located on the first floor, therefore look out for this signage to enter the flight of stairs.

For full review, please visit us at http://www.makeyourcaloriescount.com/2014/04/sg-wah-lok-cantonese-restaurant.html

Wah Lok at Carlton Hotel is a familiar name for most food connoisseurs given its sterling track record and list of accolades to its name. Consistently ranked by Singapore Tatler Magazine within the list of "Singapore's Best Restaurants" and Wine & Dine for "Singapore's Top Restaurants", can it continue to impress its fine diners after all these years?
While most restaurants offer their dim sum in portions of three, Wah Lok was able to prepare four portions for each of the dim sum dishes. Personally, I felt that was nice gesture especially if you are playing host to business associates or simply a lunch gathering with a few friends.
Baked barbecued pork polo bun (polo char siew bao) | S$6++/4pcsOn hindsight, this was one of my favourite dim sum dishes at Wah Lok. If you are a fan of baked char siew buns and polo buns, be sure to give this a shot. The crust of the polo bun was a beautiful crisp layer which complemented the overlying soft and fluffy bun. A subtle hint of sweetness stood out from the fragrant diced char siew, leaving us to crave for the next bite.

Baked barbecued pork pastry (char siew sou) | S$8++/4pcs

 

The true test to a dim sum chef lies in perfecting the classic dishes such as this or more commonly known as char siew sou. Beautifully baked with a coat of golden brown, the flaky pastry crumbled upon the first bite and the aroma of the char siew took centerstage almost immediately. Surely a must-try in my personal opinion.

Steamed prawn dumpling (har gao) | S$6.80/4pcs

 

We enjoyed the juiciness and burst of freshness wrapped within the thin layer of dumpling skin. What I also liked was that subtle hint of natural sweetness that lingered. This was one of those classics done right that would instantly bring a smile to your face.

Steamed pork dumpling (siew mai) | S$6++/4pcs

 

All that needs to be done with the siew mai is to pop it into your mouth and enjoy the succulence of the pork dumpling coming through in a palatable manner. Like the har gao, there was a hint of natural sweetness from the fresh minced pork and reminiscing the flavours while writing was enough to make me salivate once more!
Carrot cake (stir-fried style) | S$8/++

 

When the dish was served, it was not quite what I had in mind but the large chunks of finely-grated radish made it one a palatable dish. Stir-fried and tossed with crunchy bean sprouts and fried shallots, we enjoyed the complementing layers of texture when tasted together with the soft and moist radish.
Barbecued combination of char siew and roast duck (siew mei) | S$22/++Quite frankly, this was one of the few lacklustre dishes on the table. While the barbecued and honey-glazed char siew was prepared in a truly Cantonese fashion, I felt that it was too lean for me and as such failed to shine. The roast duck on the other hand tasted pedestrian as I would have preferred the skin to have a nice crisp while the meat to remain tender and moist. On this occasion, I felt that the duck breast was slightly too stiff for my liking.
Baked mini egg tarts | S$6++/4pcs

 

Always on the hunt for the best egg tart in Singapore, I felt that this certainly made it to our "must-try" list as the flaky pastry was almost melt-in-your-mouth while the fragrant egg custard sitting in the middle carried a desired level of sweetness to please.
Steamed custard bun | S$6.40/4pcs

 

Leaving the best to the last, the steamed custard bun is almost a dessert itself with a rich and creamy filling. Like most of the other dishes, the sweetness that cut across my palate was comforting with its mildness. While I enjoyed the fluff of the bun, the layer was too thick for my liking.
Despite the focus on dim sum, we also had a plate of greens, stir-fried kailan with garlic (S$16/++) which was cooked perfectly, allowing the kailan to retain succulence and crunch. Ending off on a sweet note, we had the herbal jelly (S$9/++) and cream of pomelo & mango (SS6/++) to share and both desserts hit the right notes to a sumptuous dim sum lunch.

We enjoyed the ambience at Wah Lok as it reminded me fondly of a few classic Chinese restaurants such as Fook Lam Moon or Luk Yu Tea House in Hong Kong. Hearing the service crew converse in Cantonese always gave that extra homely feeling and with the quality classic dim sum dishes served, it is a place which makes customers return.

For full review, please visit http://www.makeyourcaloriescount.com/2014/01/sg-babi-goeling-balinese-roast-pork-at.html

While most would choose to visit one of those hipster cafes that have popped up all over the area, we were looking for something different for a change.Spotting it from across the street with 2 red lanterns, it didn’t seem anything like an eating place, more like a temple or a place for rituals. It was only when we saw a review stuck outside on their roast pork that we decided to give it a shot. Stepping in, it was rather creepy with the music they played, the video which seemed like some documentary feature and greeted by an altar right at the doorstep.Recreating the culture of Bali and the more rustic feel, there were many photos pasted all over, and a few of it were actually photos of ones of the princes in Bali, as one of the owner’s wife was actually a descendant of the royal family!

With its chef and owners from Bali, the place is designed to bring you a taste of authentic Balinese cuisine, with their roast pork as specialty. Though with good food requires much patience, it takes many hours of preparation for the pork hence they only open from 5 to 10pm each day (except Monday).

All-in set ($8.80)
Balinese roast pork with rice, soup, sayer urab (vegetable toppings), 1 pork satay and 2 pork sausagesThis was recommended right upon we went in, good for first-timers who want a taste of everything. The roast pork lived up to our expectations indeed, tender and well-marinated to give a savoury touch, complete with a thin layer of fats for that smoothness. The roast pork skin and fried pork skin, however, were too hard for our liking. While I was expecting a crisp crunch to it, it was stiff and hard to chew, with a slight stickiness to it probably with the collagen from the skin.

The satay and minced pork on stick was also too hard for us, with the minced pork having a strong pork-y taste to it. I would have preferred it to be more tender, and the minced pork could have been rinsed in hot water first to get rid of the pork-y taste that might not sit well with many. The dark pieces of sliced sausages went well with the waxed texture and the beans were surprisingly good to add a crunch to the dish. I loved the subtle fragrance of the rice possibly coming from the banana leaf underneath, that wasn't overpowering like nasi lemak, allowing you to appreciate each item better! The set also came with a bowl of broth, however we found it a bit salty and weird, and the soup was not hot enough.

Black rice pudding ($3.50)
Signature dessert from BaliWe thought this would be another one of those usual pulut hitam, but were pleasantly surprised when we tried a few mouthfuls and uncovered different flavours within! Served chilled, the first mouthful was the usual, with seemingly loads of coconut but just slightly sweet. Digging in further, there was then a sweeter side to it, having gula melaka in it to complement the coconut fragrance. Then just as you were feeling jelat or too full in our case, the middle portion had ginger taste to it, to add that refreshing touch. Unlike those typical pulut hitam, we loved how the grains were not cooked till the paste form, and it was more of individual grains. Cooked just right in our opinion, we find this a satisfying one with varying flavours and the right texture to go!

Kopi Bali ($1.50)
Traditional coffee from BaliThis smells heavenly with a robust coffee aroma but we were greatly disappointed as it lacked the coffee taste and was overly sweet even for someone with a sweet tooth like me! Probably not something that I'll return for!We loved the hospitality and how the dishes were very value-for-money. Recommending a friend to try out this place too, he's also praised the Goreng Pisang they served, and it's on my to-try list the next time I visit!

Now on my trip to Bali next time, I’ll be sure to try out this dish to see if standards can actually match up!

When you think of "workshops", one would naturally associate it to the place to send your motor vehicle to for repairs rather than a place to fix your stomach. Having walked past this half-a-shopfront bistro previously, one would not help but overlook this hidden gem as it is nestled among the neighbourhood of Bukit Merah.

Quite ironically, there are plenty of motor vehicle workshops located behind where Workshop is located, but this sake bar surely has a more charismatic appeal. Inspired by the owners behind The Flying Squirrel, it offers a range of alcoholic drinks from draft beers, cocktails and wines to sake. Apart from being a chill-out place, it also has a small kitchen behind the scene to prepare Japanese fusion cuisine for its customers.Fugu Mirin (S$10/-)Strips of dried cured puffer fish was our appetiser as we waited for our mains to be served. With a dash of mayonnaise on the side to go along, the warm puffer fish jerky-like strips were palatable and would certainly go perfectly with some Asahi or sake. Unfortunately there was work to be done for the evening so we had to pass on the alcohol.

It has a mildly sweet taste to it and what I liked about it was the delicate touch to serve this appetiser warm.

All of the mains come complete with miso soup and choice of 2 out of three appetisers. It includes salad, side and fruits. Between the salads, we were given a choice of either the potato or wasabi crabmeat salad while the sides was a choice of California sushi roll or gyoza. Since we ordered two sets, we had the luxury to try all four different types of appetisers!

Daily special - salmon chirashi set (S$15/-)The salmon chirashi did not disappoint, with about six thick slices of salmon topped with fish roe and diced cucumber to give it a nice crunchy texture. The portion size was just nice for me and while I was not expecting to be surprised, I was satisfied with the freshness of the salmon and the overall set.I enjoyed the wasabi crabmeat salad more than the potato salad though the latter was equally good. The downside was that the taste of the wasabi could have been stronger to make it more memorable.We realised that when it comes to set menu or bento, there is usually nothing too impressive with the accompanying dishes. The potato salad, California roll and gyoza were all passable and tasted pedestrian.

Wagyu rice bowl set (S$13/-) This was recommended to us by the friendly server, Carine, who most pleasantly took the time and effort to chat with us while we waited for our dishes to be served. The minced wagyu beef was served with a half-boiled egg while spilled its yolk upon being sliced. The sweet corn and lettuce complemented the texture with a nice crunch but personally, I am never quite a huge fan of minced wagyu beef. I always enjoyed it sliced or as a steak.

This was savoury and the flavours of the wagyu beef was elegantly enhanced with some good cooking.

Opera cake (S$8/-) On the shelf were some cakes which we could not resist for our philosophy is to always end a meal on a sweet note, literally. The cakes and pastries available depends on where Workshop sources them from so expect it to change periodically.

Being rather skeptical about Opera cakes having tried a rather poor rendition recently at Becasse Bakery, we were assured by the quality of the patisseries and this slice of classic Opera cake surely did not disappoint. Fans of this dessert would be familiar with the layers of almond sponge cake soaked in coffee syrup, layered with ganache and coffee buttercream before being topped with a nice chocolate glaze. We enjoyed that the various elements of the Opera were present and more importantly well-received by our palate as it was not overly sweet. The taste of the coffee was also distinct and complemented the dark chocolate and lightly moist sponge cake perfectly.

Highly recommended and would certainly go well with a nice cup of fresh brew or English tea.Pear almond tart (S$7.90/-)While I am generally a huge fan of tarts, not many places have served a calories-worthy tart suited for my palate. The tart was one of the better ones tried with a nice crisp and firm touch to the edges and base. The poached pear was also not overly sweet and while the pastry was palatable to our taste buds, we felt that it could have a stronger almond taste.

Mushroom quiche (S$7/-)We also had the mushroom quiche to go and was our breakfast for the following day. We felt that the quiche was quite disappointing as it lacked the desired level of savouriness and cheesiness. It was a little too mild and the filling could also have been more generous. The saving grace was the tart itself which was biscuit like.

One of the drawing factors to Workshop would be that it is one of the few places around which does not charge 7% GST nor 10% service charge. All prices quoted on the menu were nett and food would be served after self-ordering it at the counter. Due to the small space, it gives a very nice homely feeling but if the place was full, it might give a different vibe.

We were also left to a fresh jug of lemons-infused iced water which was free-flow at no surcharge. Carine was especially attentive to our requests and shared with us about the concepts and inspirations of Workshop.

I always advocate that customer service is key to summing up a nice meal. While the food might not have been the most gastronomical, the prices were very reasonable for the quality and quantity of food served. It was overall a very enjoyable dining experience and we would certainly return one of these days, perhaps on a weekend just to enjoy some draft Asahi and finger food to spend a relaxing evening.

As Chinese New Year approaches, we are on the lookout for the top epicurean offering in Singapore to share with our foodie readers. 2014 marks the year of Horse and as the Chinese saying goes "龙马精神", it is important to march into the New Year magnificently with a strong spirit and stride! It is the time of the year where Chinese restaurants each line up a suite of celebratory offerings that symbolises prosperity and happiness fit for reunions and lavish feasting with family, friends and business partners.

While we search for the best venue to host our family's reunion dinner, we were attracted by the sheer extravagance of the festive menu offered by Park Palace at Grand Park City Hall. Lauded for its Cantonese gastronomy, the executive chef originates from Hong Kong and brings with him a highly desired set of culinary skills. Can this Oriental paradise live up to its name and impress us?

Let the taste buds do the talking!Being shown into a partitioned part of the restaurant, it gives diners a sense of exclusivity and the intimateness presents a perfect opportunity to renew your kinship or friendship with family members or guests. Apart from the warm greetings received from the staffs upon arrival, the elegant presentation on the dining table highlights the exquisiteness to expect from the meal to come.

Imperial Five Treasures Shunde Yu Sheng (乐宫五福顺德捞起 - 鲍鱼，龙虾，象牙蚌，黄尾鱼，三文鱼鱼生) - S$888/-What does Yu Sheng ("鱼生") really mean? For the benefit of those who are not familiar with the dish, Yu Sheng is actually interpreted as a homophone for the Chinese phrase "余生" which means an increase in abundance. As such, Yu Sheng is considered a symbol of abundance, prosperity and vigour. The signature Shunde Yu Sheng has a shimmering gold boost with gold flakes to make it a touch more premium.At an equally matching imperial price of S$888/++, this luxurious Yu Sheng boasts five prized treasures of the sea - abalone, lobster, geoduck clam, salmon and hamachi, topped with caviar and fish roe plated in the shape of cherry blossoms. It is positioned so as to represent the blossoming and reaping of fruits of success in the New Year!Apart from serving the usual sweet version of the Yu Sheng, Park Palace offers a uniquely savoury treat through this impressive-looking dish guaranteed to wow your guests. Instead of the traditional salad of radish, carrots, pickled ginger and pomelo, crispy fried vermicelli was used which provided the much desired texture. The savouriness of the dish derived from the fragrant peanut oil and light soy sauce drizzled sparingly, allowing the freshness of the prized seafood to come through to diners' palate. One could always request for additional light soy sauce to adjust to your preference. This is a stark contrast from the usual Yu Sheng dishes served in Singapore, which typically uses sweet plum sauce that may sometimes have a cloying sweetness which satiates one's appetite.

The ingenious way to present the dish was to use crunchy silver fish in the tossing and to separately portion a generous serving of hamachi to each guest on the table. This ensures that everyone has an equal opportunity to be pampered in terms of culinary tasting. Personally, I felt that all respective seafood such as the abalone, geoduck clam were of prime freshness but what was particularly commendable was the hamachi. A seasonal favourite in Japan, especially in the colder months, it tends to have extra fat which makes it all the more salivating!

Imperial Whole Roasted Suckling Pig (锦绣红袍 - 片皮全乳猪)One of the nicest necessities of a traditional Chinese feasting meal cannot do without the grace of a golden-brown delicious looking roasted suckling pig! The skin was very crispy and sliced to a uniformed thickness or thinness in this case! Highly palatable and certainly one of the favourites among the guests at the table!

Double-boiled Pot of Fortune with Superior Shark's Fin, Chicken & Wanton (凤凰展翅 - 云吞鸡炖鲍翅)Tasting the broth for the first time gave me a very homely feeling. The beautiful Chinese technique of double-boiling involves steaming a covered ceramic jar with food placed inside and being covered with water. You could taste the essence of this slow-cooked soup which also involved fish maw among the other expensive ingredients such as superior shark's fin. The highly nutritious soup tasted rich and not overly strong which should suit the palate of the elderly and young. 男女老少都喜爱！

I personally felt that the wrapping for the wanton tasted a little too starchy for my liking though this was compensated by the natural sweetness and crunchiness from the prawn.

Auspicious Lobster Gems in Dual Style (彩龙吐珠 - 芝士龙虾球)This was one of my favourites among the dishes tried as I generally have a preference for varied textures, tastes and elements within the same dish. The live lobster was sautéed with lily bulbs, wood fungus and asparagus. Complementing the main was the deep-fried lobster balls with cheese. Enjoying it in one mouthful was divinely good as you could taste the natural sweetness from the live lobster coupled with the savouriness of the cheese as it explodes! The light batter coating the lobster ball was deep-fried to a delicious golden-brown colour and had a nice crisp and crunch texture to complement the tender yet bouncy lobster meat.

Oven-baked Imperial Suckling Pig with Lemongrass (财源广进 - 香茅焗烤乳猪)From the same suckling pig served above, this oven-baked version had a beautiful and tantalising lemongrass fragrance and taste to it which was subtle yet sufficient to titillate one's senses. You would however need to dab on the sauce that settled to the base of the plate. My only complaint was that I had probably expected too much for the lemongrass flavours to be completely infused into the meat (like a lemongrass smoked version) as it was not strong enough to pack a punch. This was however my own expectations.

The protein itself was tender, moist and juicy. Paired with the crispy skin atop, it would easily win the hearts and stomachs of many!

Fortune-filled Reunion Pen Cai with Pig Trotters (聚宝满盆 - 合家大盆菜)One of the signatures of the Chinese New Year festive menu is this savoury pen cai with braised pig trotters. Stacked with three layers within the casserole hot pot, it comprised 18 luxuriant ingredients packed with decadent flavours. With delicacies such as dried scallops, abalone, pork belly and fish maw, this dish symbolises more than the auspicious beliefs of goodness but is also rich in collagen!

Having been simmered for more than five hours on the stove, each of the ingredients was perfectly braised and cooked with a fragrant and viscous sauce to coat. The only drawback for me was that the pig trotters was a little stiff for my liking as I was expecting it to be more of the 'melt-in-your-mouth' tender. It was again a case of matching expectations.

Golden Ingots of Good Fortune (一团和气 - 脆皮炸榴莲)While this was a favourite among the invited guests at the table with the nice crispy batter and premium durian puree on the inside, I struggled to find it being the best complementing dessert on a luxurious Chinese New Year menu. The various elements to this dessert were spot-on - the batter was light, deep-fried to a nice golden brown in clean oil; premium bitter-sweet durian puree that tasted rich; While the dessert was good as a standalone sweet treat, I would have imagined that a classic double-boiled bird's nest or hasma with red dates and goji berries might be a better fit and left the dining guests an impressive dining experience with all the luxury ingredients of Chinese cuisine.

Apart from the roasted suckling pig, all the dishes tried are exclusively available during the Chinese New Year period which is on offer now till 14th February 2014. Overall, I felt that the service rendered was immaculate and the intended exclusivity for diners was definitely achieved. The quality of the food served was certainly deserving of its reputation of serving Cantonese gastronomy. For interested foodies, the pen cai and Yu Sheng are also available for takeaway orders.

You may also wish to read this review at our website: http://www.makeyourcaloriescount.com/2013/12/sg-park-palace-chamber-of-oriental.html