It was only months after returning to work in Singapore did I realise that Triple O's actually have a presence here. One of my favourite fast food chains while working in Hong Kong, this Canadian brand deserves much more recognition than it does at present.

It all started in 1924 when founder Nat Bailey transformed his truck into a travelling lunch counter in Vancouver, Canada. It is very much like our travelling food truck today though this started some nine decades ago! With a passion for baseball, Nat began selling hotdogs as a youngster on the rickety grandstands of old Athletic Park in Vancouver. Customers would shout out to Nat to bring the burgers to them and Nat hired three 'hustlers' who would dress provocatively to take orders from customers in their parked cars. For the simple fact that the ladies hopped to the cars, they became known as Carhops! More importantly, this inspired him to start the first fast food restaurant in Canada that offers drive-in services. It has been coined the 'Carhop Story'.

The name Triple O's originated from the shorthand language of the carhops who took the orders. Customers could choose specially made mayonnaise and relish for their burgers. On the order pads, 'X' meant 'hold' while 'O' meant extra and Triple O simply meant 'plenty of everything'. It was then, a legend was born.

Original burger | S$6.90/nett (burger only price)All burgers at Triple O's are made-to-order, so that every customer is guaranteed quality and fresh food. The signature classic burger comes with a dill pickle atop, separated by the wrapper. The artisan-styled buns are made using Nat's original recipe and the key that draws customers coming back was the Triple 'O' Sauce which was so good that they named the restaurant after it! It was almost like mayonnaise but blended with various other elements to give it that ultimate kick of richness and savouriness that would almost certainly please everyone's palate.

The Hickory smoked bacon delivered the savouriness which was paired with four ounces of fresh beef patty! This is not your usual processed beef patty usually found at fast food chains but rather fresh minced beef is used. There was your usual fresh crisp lettuce and vine-ripened tomato beautifully topped by a slice of melting cheddar cheese. Of course, we are talking about sinful calories-laden food here but heck, there are cheat days even for the health-conscious!

2 piece crispy fish burger | S$10.90/nett + S$1.50 for friesThoughtfully set aside, the wedge of lemon slice was separated allowing customers to squeeze in as much tang to their burgers as desired. The crispy beer battered cod was seasoned and deep-fried to give a nice golden brown coating to that tender and soft fish fillet. It was fresh and the softness of the cod fish was nicely complemented by the layer of batter and crust on the outside.

What made this irresistible was that to-die-for homemade tartar sauce and ranch dressing which would have you coming back for a second bite almost right away!

Buffalo chicken club | S$9.90/- ; S$12.90/- for combo set meal which includes fries and drinkI would usually share my burger around but not on this occasion. The large deep-fried chicken breast was drizzled in hot sauce and topped with Hickory smoked bacon and a cool ranch dressing, not forgetting the cheddar cheese and greens of course. The chicken breast was tender and moist and the coating batter had that desired golden brown crust. The freshly toasted soft buns complemented the sinful indulgence with the light fluffiness and it was so good that I was deciding if I should have an encore!

French and sweet potato fries | part of the combo setI was expecting this to shine like the ones I had in Hong Kong but the fries were quite a disappointment. It was not freshly deep-fried so both the usual french fries and sweet potato fries were a little on the soft, soggy side.

The sweet potato fries would be a worthy try as one would expect to taste the natural sweetness of the sweet potato and you know you are not eating processed food when you are able to spot unpeeled skin of the potatoes and sweet potatoes on the fries! It is also worth mentioning that their signature chipotle mayo is a must-try dip!

It is not common for me to award a must-try label for any restaurant, bistro or eatery for that matter but this burger chain has never failed me. Well, technically speaking, the fries were a large disappointment on this visit but the burgers were more than enough to make up for it.In terms of ambience, expect some casual fast-food dining sort of setting and everything would be self-service. You will be issued one of those UFO saucers which would buzz when your order is ready and you would need to head over to the counter to self-collect.As all burgers are made-to-order, do expect a five minute or so wait. The staff which took our orders was patient while we decided on our choice of burgers and was friendly in his demeanour. Now that I learnt that Triple O's exist in Singapore, they have won themselves a regular customer.

Please visit http://www.makeyourcaloriescount.com/2014/02/sg-triple-os-canadian-burgers-with.html for full review.

Hearing the name, Le Bistrot Du Sommelier, one would almost assume a humble restaurant offering French home-style cooking and some fine wine to pair along. That is spot-on and exactly what this restaurant has to offer. With one of the most distinguished wine lists in town, feel free to ask for recommendations and it shall not disappoint.

As one of our dining companions is a patron of Le Bistrot Du Sommelier, we managed to secure a comfortable table for six with much ease at a cosy corner of the restaurant, not to mention the signature dishes that were to follow! A modest setting spanning two floors, expect a spectacular selection of pâté and assortment of exotic charcuterie treats such as pig head terrine and rabbit rillettes.Being served a basket of fresh loaf never fails to bring a smile to my face. I always find that such complimentary offering is good gesture for any restaurant to practise and being a huge fan of baguette, I particularly enjoyed the crisp crust with the chewy crumb on the inside.
Salade d'automne aux betteraves, chevre et noix | S$18/++If you are overwhelmed by the French name of the dish, you are not alone but this humble steamed beetroot salad served with crisp baby spinach was one of my personal favourites for the starters ordered. Topped with thick slices of intense-flavoured goat cheese and walnuts, the varying textures offered a delightful savour. The natural sweetness from the mellow beetroot reconciled the rich cheese, certainly a hit among the health-conscious ladies at the table.

Garbure | S$18/++

 

Served in an impressive porcelain pot, it was a clear favourite among everyone at the table. The clear vegetable soup was simmered with duck stock, garlic butter, croutons and bacon but the star of this dish was the chicken dumpling.The chicken dumpling was ingeniously prepared by the chefs but our takeaway was that it involved egg whites and the soft, sponge-like chicken dumpling was simply extraordinary. It was good enough for me to request for a second serving!
Various types of rillettesThis was yet another unforgettable offering with the signature rillette being the duck rendition (S$10.80/100 grams) featured above which would suit the palate of those craving for a savoury starter with its rich flavours. Surprisingly, I enjoyed the mackerel rillette (S$9.50/100 grams) most as the freshness of the fish was sharply enhanced by the acidity of the seasoning. Following the house's recommendations, we also ordered the salmon rillette (S$10.80/100 grams) but the lacklustre flavours were uninspiring for my palate.

Duck foie gras terrine | S$26.00/100 grams

 

Served with some fresh brioche, the moist and soft duck foie gras terrine complemented the crispness of the toast. It was almost the perfect spread to ask for on a relaxing Friday afternoon! Despite it being prepared as a terrine where typically the ingredients are coarsely chopped, there was a certain level of smoothness in this dish. Of a savoury touch, the fats from the duck foie gras surely made it sinfully palatable.
Cote de boeuf Angus rotie au four (Pour deux, 1kg) | S$148/++

 

For meat lovers, this oven roasted Angus prime beef rib was absolutely cooked to perfection. The requested order of serving the protein medium-rare was executed beautifully, retaining a desired level of pinkness in the mid-section. Being oven-roasted, the surface maintained a slightly crisp texture that refined the tenderness of the red meat.
Unmistakeably, the sweetness from the caramelised shallots and garlic confit balanced the savouriness of the beef and its accompanying brown sauce. Shared between the six diners at the table, this warmly satisfied the stomachs and brought a smile on each and every. That being said, another portion, please.
For those who are looking to dine as a couple or a smaller dining group, check out the Chef mood's special cuts which include red wine braised beef cheeks with root vegetables (S$30/++) or the classic beef tenderloin tartare served with fries. (S$32/++).
Gratin of potatoes | S$6.80/++ for an individual portion

 

Together with the Cote de boeuf, we could choose two sides to go along and we had the mixed greens and potato gratin. The latter was another delight as the richness from the cream was pleasantly delivered without satiating one's appetite.
Gigot d'agneau roti, pommes boulangere (for two) | S$68/++If you are looking for a homely affair here, look no further than this oven roasted Welsh lamb leg served with baker's wife potatoes and brown jus, set to titillate your senses. The clever use of fresh herbs such as sprigs of rosemary alleviated the fragrance of the dish and paired with those beautiful potatoes, it simply defines comfort food.
There was no better way to end a sumptuous meal with some palatable desserts. Here we go!

Poire Belle-Helene (for two) | S$24/++

 

If you are a fan of the Masterchef series like me, then this dessert needs no introduction as it is a usual feature even among the professional chefs. The trick to perfecting this dessert is all about poaching the pear right, and in this case, the firmness of the pear was retained. Subjectively, for those who prefer their poached pears to be melt-in-your-mouth, this would not ace on your score-sheet.
The dark chocolate ganache enhanced the natural sweetness of the poached pear and what bit the dust for me was that crunchy hazelnut praline that set the base of this dessert. The varying layers of texture won me over and if you are willing to take that extra mile, take half a bite-size nip at the accompanying fresh mint leaf. The burst of flavours from the mint is guaranteed to push the flavours test to the limit, only to be brought home by the familiarity of the rich dark chocolate ganache.
Glace fromage blanc, compote de fruits rouges et biscuit sable | S$14/++Tasting the sable, French shortbread biscuit, brought back fond memories of living days in the UK as it was one of my staple snacks. Topped with a sand-like coarse texture on the surface, it paired harmoniously with the smooth vanilla ice cream. The acidity of the berries compote was balanced with the right level of natural sweetness and you could even taste the fruits in the generous portion.

Profiteroles au chocolat | S$15/++

 

A classic profiterole dessert, magnified to the size of a burger, almost. If you are craving for some simple but quality desserts, this will not disappoint with its humble offering of two choux buns filled with vanilla ice cream topped with warm dark chocolate sauce and almond flakes.
Creme brulee a la vanille de Madagascar | S$12++For those with a sweet tooth, the crème brulee is no stranger. With a crystallized surface, it gave a much desired layer of caramel crust to the otherwise soft and velvety custard base underneath. For a simple dessert like the creme brulee, I personally find that there is no short-cut to success as proven by this rendition, which infused the custard base with fresh vanilla beans.Located on the 1st floor of the restaurant, you could have the selected pates, terrines and rillettes on the go.Overall, I enjoyed the quality and culinary finesse of the food served though I felt that the portion size and prices would be more suitable for sharing. The ambience of the restaurant presented a modest and homely appeal which evidently drew the likes of expats and food connoisseurs. The service was impeccable as the staffs were approachable and it was easy to draw their attention. As the restaurant has a league of loyal diners, it is highly recommended to make a table reservation in advance to avoid disappointment.

For full review, please visit http://www.makeyourcaloriescount.com/2014/03/sg-le-bistrot-du-sommelier-where-good.html

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.

It’s pretty rare that we’ve found a café worth recommending. With the sprouting growth of so many hipster cafés recently, it’s almost a different café to hop to that you’d hardly want to visit a place twice.

This gave me the impression of the cafés I’ve visited in Sydney though, bringing the essence of café- chilling over. To me, a café is always about good food with a relaxing ambience, and an image of reading over a cuppa never fails to pop up.This was exactly what it was about, spotting comfy seats with shelves of magazines and books for you to browse freely. With the spacious and comfy seats, it’s no wonder that you can spot many propping their legs up, curled to enjoy a good read.

With so many self-service cafés around, I was quite surprised to find someone with all smiles, coming to pass us menus, clearing our tables and setting it.

After our super filling meal at Merry Men, we decided to just settle for desserts.Strawberry Shortcake

I’m a fan of fruity cakes and a strawberry shortcake as simple as it sounds, it’s tough to actually find one that manages to satisfy. This managed to do just right, with the right balance of light Chantilly cream and fluffy soft sponge cake. It wasn’t too sweet, balanced with the fresh strawberries. I’m usually picky when it comes to strawberry shortcake but this has certainly impressed me enough to want to go back for seconds – and no sharing this time!Berries Shibuya Toast

Thick toast with butter, chocolate sauce and a mix of berries, a first bite struck me as an odd piece though subsequently it became addictive with the savory butter going well with the sweet chocolate and sour berries. Though an ordinary dish, I liked how it was perfectly toasted, with crisp skin and warm insides, and served immediately that the centre wasn’t too soggy by the time it reached us. Well-executed dish, it was a hit for us!If you’re around the Robertson Quay area or looking for some late night haunts to chill, this would be one of our top picks. Great to nua/laze around, it’s quite packed though, and you might just wanna hang around before getting some comfy seats. Else you can always visit on a weekday if you’re looking for a quiet spot to finish up your work or do some reading. They’ve got free wifi so it’s very student/work-friendly!

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.