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We were intrigued by the décor of 55 Steamboat during our search for a new steamboat place. As we tried to fit it within a certain budget, we have to exclude those high-end steamboat place. While most steamboat restaurant is decorated in a traditional way, 55 Steamboat décor is catchy with cafe like modern industrial setting.
Price quoted for weekend dinner is $29.80+, which is reasonable. Though price quoted is for buffet, they apparently still charged for the soup base. The options for the soup base are Tomato Soup, Bone Soup and Hot & Spicy Soup. We decided on Tomato Soup and Bone Soup ($18 for double soup) combination.
The tomato soup base turns out to be the right pick. It robust, refreshing, filled with the flavour sweet and tanginess of tomatoes. The bone soup looks like it has been boiled over a long period, essence from the bones was extracted into the soup base. Our friends that ordered the Hot & Spicy soup, gave their approval on the level of spiciness in it.
There are about 50 items you can choose from ranging from meat, poultry, seafood, premium fish balls and vegetables. Check out the picture for the full menu. The sauces are sesame, chilli paste, mala (oily, numbing & spicy), satay and other regular offerings.
For the meat range, sliced beef, sliced mutton and sliced pork belly are the must order. They are thinly sliced and cook within a few seconds. Due to the reasonable fat content, the meat is succulent. The sliced lamb has a bit of the gamy taste, similar to those in China style of steamboat. The marinated beef is something that you must order. The cut is slightly thicker but remain tender and tasty without any sauce.
Another must try here are their balls. The fishball with fish roe, sea urchin balls, and salmon ball with cheese are not only unique but it is addictive as well. We like the fishballs with fish roe as it has the crunchiness in its fillings, while the sea urchin balls tasted like custard fillings. It is sure interesting.
If you are looking for something more exquisite, there are duck tongues and pig brain. The pig brain is ala carte, priced at $5. For me, the pig brain is more like conquering your Fear Factors experience. Cooked for about 10 to 15 mins, it shrinks to about two third of its raw size. It does not have any foul smell or taste, instead, it is soft and mushy, like bone marrow. Interesting, but not going to order it ever again.
For veggies and beancurd, I like their frozen bean curd, bean curd skin and fried bean curd. Nothing fancy about them but it just some comforting selections for my steamboat. The price for the drinks is reasonable, so nothing to compare about.
To cool down the heat after the steamboat, check out their selection of ice creams which is part of the buffet. They have 6 flavours and all tasted good, especially the Thai Milk Tea flavour.
All of the service staff during our visit is mostly young adults. Like students doing it for part time work. Definitely making the environment trendy and more cafe like.
Dining in 55 Steamboat is like having steamboat in a trendy environment. The food is good and the price is reasonable. We'll definitely come back for more in the future but definitely, won't order the Pig Brain. Check out their Facebook page for their Monthly Promotion. Cheers!!
55 Steamboat - Entrance
55 Steamboat Menu
Tomato x Pork Bone Soup
Hot & Spicy x Pork Bone Soup
Sliced Mutton & Sliced Beef
Sea Urchin Balls
Frozen bean curd
Sliced Pork Belly
Pig Brain - Cooked
Tomato x Pork Bone Soup, Hot & Spicy x Pork Bone Soup, Sea Urchin Balls, Marinated Beef, Frozen bean curd
Table Wait Time: 0 minute(s)
Celebration: 生日 Other Ratings:
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The name Melba is inspired from the blend of Melbourne and Asia cuisine. Located in Goodman Arts Centre, Café Melba offer a unique dining experience. It is a family friendly cafe hidden in the tranquil garden of Goodman Arts Centre, with indoor and outdoor dining area plus plenty of space in the yard and designated children playing area for the little one to run around.
Time to EAT
The food on offer definitely reminds LD and I of the time we were back in Melbourne. Such as Crayfish Pasta ($27). This simple looking spaghetti are infused with crustacean broth. The pasta is al-dente, robust, and well complement the fresh crayfish. The rocket salad add a slight bitterness to the dish, however it is definitely a pasta dish that you don't want to miss.
During the weekend, they have a special Weekend Roast on the menu that rotate weekly. On the day, it was Roast Pork ($30). The roast pork was on display in the kitchen passing area. It was just so inviting, we decided to order one. Three beautifully roasted cut pork saddle, served with Yorkshire pudding, roasted vegetables and apple sauce.
Weekend Roast - Roast Pork
The meat is tender, succulent with a nice balance between meat and fats. The cracking is crispy with a bit chewiness, typical in western style roast pork. For a good measure, they also include a few crispy pork rind. The yorkshire pudding is about the size of your fist, eggy and definitely goes well with your pork and roast vegetables. The apple sauce is infused with vinaigrette to balance the fattiness in the dish. The only thing missing here is the au jus or gravy, something for the yorkshire pudding to hold on.
Check out the Yorkshire Pudding
Ticking off one of the must try food list, I ordered Reuben Sandwich ($24). A thick solid slices of corned beef, topped with sauerkraut, melted cheese and Russian dressing in between rye bread. The portion of the sauerkraut is the same as the portion of the meat. On my first bite, the sourness really hits me, follow with tanginess. Though the sliced corned beef is tender, I just feel sourness in every bite onwards. I was not what I expected. If I ever order this again, I will definitely ask them to cut down on the sauerkraut portion or serve it on the side.
We also drop by during one of the weekday and I had the Roast Chicken. A perfectly roasted spring chicken, with a nice paper crispy skin. The meat on the breast is moist and the same can be said on the thigh and drumstick. The au jus really boast the flavour of the chicken. End result, I clean up my plate and left with just the clean bones, my homage to a perfectly cooked roast chicken.
However, during the weekday visit, we also notice the inconsistency in standard of cooking. The steak on that day was done pretty ordinary. Though it has the grill mark, it did not seal the juice in the steak. LD was disappointed with the steak on the weekday.
Moving on to desserts, Chocolate lava cake ($14) is a must try. Had this on both of our visit. Solid chocolate flavour on the cake and on the ozzing thick chocolate fillings. On the side was chocolate crumbs, berries and crumbs, provided a contrasting crunchy texture and nice topping for the berries sorbet.
Chocolate Lave Cake
Granny's Apple Crumble ($12) is also a good pick for dessert. The apples is chopped to mini cubes, well coated with sugar and baked to soft yet remain crunchy. The crumbles was slightly chewy, while the vanilla ice cream provide a nice finishing to the desserts.
Granny's Apple Crumble
Of course an Aussie cafe will not be completed with Lemon Lime Bitters ($8). A little bit overpriced, but definitely worth the money. The mix of Angostura bitters, lemonade and lime cordial was spot on. If you want something more healthy, try their Mango Smoothie ($9), fresh, thick and creamy.
Lemon Lime Bitters
The décor in Café Melba is bright, airy, with see through glass windows and doors surrounding the restaurant. There is a flow between the indoor and outdoor dining area is very seamless. For indoor dining, the menu and order can be done through the tablet available on each table. While outdoor, still using the traditional way. Service is good, though it can be hard to get their attention sometimes.
Part of Indoor Dining Area
Part of Outdoor Dining Area
Overall, LD and I really enjoy dining at Café Melba. The food is good, the place is bright, comfortable and family friendly. If you are looking for a place to enjoy your leisure dining during weekend or weekday, this is a place to try. Cheers Mate!!
Lemon Lime Bitters,Granny's Apple Crumble,Chocolate Lave Cake,mango smoothie,Roast Chicken,Weekend Roast - Roast Pork,Crayfish Pasta Other Ratings:
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Tenkaichi Japanese BBQ Restaurant
Tenkaichi is a Japanese BBQ Buffet restaurant specialising in Wagyu Beef. At the end of 2015, Tenkaichi has moved to a new location in Marina Square Shopping Mall from the dingy outdated location in Keypoint before.
Considering our spoilt appetite for a premium cut of meat, we decided to go for Premium Wagyu Beef Buffet Dinner at $69.80++ instead of the deluxe buffet dinner at $44.80++. Basically LD has cravings for meat tonight and she is laser targeting the premium wagyu beef.
Our appetizer was Wagyu Beef Sashimi and Wagyu Beef Yukke (Marinated Wagyu Beef with Egg Yolk). The marbling on the wagyu beef is just beautiful. For simple ratio, it was about 60% - 70% meat and 30% - 40% fats. You consume the beef sashimi the same way as fish sashimi, dip it in a soy sauce and wasabi, then put it in your tongue. The different is that, the icy cold beef will slowly melts in your mouth and slip down your tongue.
Wagyu Beef Sashimi
Wagyu Beef Sashimi - With LD Special Sauce
Meanwhile, the Wagyu Beef Yukke might look very common as you can see this dish in some Korean restaurants in Singapore. The presentation is similar, thinly cut and topped with raw egg. Korean normally like to add pear into the dish but not the Japanese. The raw egg create a silky velvety texture that just accentuate the flavour of the beef.
Wagyu Beef Yukke
The beef tataki, has a different version compare to those we commonly find in Japanese restaurant. The cut is thinner, round and missing the familiar sauce. At the end you actually need to add your own sauce.
We started the BBQ with Wagyu Tan (Wagyu Beef Ox Tongue). The tongue was thinly sliced and seasoned with yuzu sauce. It only take a short while to cook, resulting in springy and succulent texture. We also tried the normal version, it took us double the time to chew the tongue.
Wagyu Beef Ox Tongue
Wagyu Beef Ox Tongue- Cooked
Regular Beef Ox Tongue
The Wagyu Karubi (Wagyu Beef Short Rib Marbling Score 7+, AUS) and Wagyu Rosu (Wagyu Beef Rib Eye Cap Marbling Score 7+, AUS) are just beautiful. It has thicker cut, but not much different in grilling time. Resulting in melt in your mouth sensation. Just like eating mini wagyu steak. Yum Yum. It was so good, I ate it with sprinkle of salt only without any dipping sauce.
Wagyu Karubi & Wagyu Rosu
If you prefer something more meaty and chewy, Wagyu Nakaochi Karubi (Wagyu Beef Rib Intercostal Marbling Score 7+, AUS) will be the best pick. It has almost cube size cutting, which allow deeper meaty flavours in the wagyu.
Wagyu Nakaochi Karubi (the top part)
In the end, we order three rounds of the Wagyu Tan, Wagyu Karubi, Wagyu Rosu and Wagyu Nakaochi Karubi. Make sure that when you ate the wagyu, you have it with Japanese pickles, to balance the fat with some acidity.
Wagyu Rosu after cooking
In par with the marbling of the wagyu beef is Ton Toro (Pork Cheek Fillet / Pork Jowl). One of the fattest part of the pork, where the fat content is almost the same as the meat. Through slow grilling it, the fats will melt and become crispy.
Ton Toro (Pork Jowl)
Ton Toro - Cooked
The Hotate (Giant Scallops) is thick and juicy, provide value to the meal. As pork intestines is one of our favourite item in Korean BBQ, we decided to try Horumon (Beef Large Intestines). Unlike the pork version, it is chewy, but it has more fatty texture to it. Lets just say that it is an acquired taste.
Hotate (Giant Scallops)
Beef Large Intestines
Beef Large Intestines - Cooked
Though LD and I focused solely on the BBQ, other diners can also enjoy other dishes such as chawanmushi, sushi, sashimi, deep-fried prawns and potato, vegetables, soba, rice, pickles and fruits. All sashimi and raw meat / seafood items need to be ordered from the service staff, while the rest are self service.
Pickles, Fruits, Soba & Prawns
We topped up $5 per pax to get free flow of drinks and Haagen-Dazs Ice Cream as well. Service was efficient, while the décor of the place is simple and modern.
Overall it was a good Japanese BBQ restaurant, especially to enjoy the Wagyu Beef Marbling Score 7+ standard. Though you might think that you can go on after a few rounds, the fatty beef just overwhelm you at the end. Definitely a place to go for your Japanese BBQ fix, especially if you are willing to splurge a bit more. Kanpai!! Cheers!!
Wagyu Karubi (Wagyu Beef Short Rib Marbling Score 7+,AUS),Wagyu Rosu (Wagyu Beef Rib Eye Cap Marbling Score 7+,Wagyu Nakaochi Karubi (Wagyu Beef Rib Intercostal Marbling Score 7+,Wagyu Tan (Wagyu Beef Ox Tongue),Hotate (Giant Scallops),Wagyu Beef Sashimi,Wagyu Beef Yukke,Ton Toro (Pork Cheek Fillet / Pork Jowl)
Spending per head: Approximately $94(Dinner)Other Ratings:
Kuvo, a multi-concept restaurant and bar located in the middle of Orchard Road. I was first introduced to this unique restaurant that are well-hidden in the bustle shopping paradise by our friends A&J. It was a memorable one as we had high tea here and celebrating my beloved LD's birthday.
In welcoming the new year, Kuvo introduced a new menu and new concept to its customers, with food and bespoked cocktail pairings. With head bartender Mr. Yutaka Nakashima as Kuvo chief mixologist, expect to see innovative, novel and at times quirky cocktails with Japanese flair. Please note that due to my medical conditions, I was not able to taste the cocktails, so I enlist Ivan Teh – Running Man for his drinking palate.
The new concept focus on tapas size dishes. We started with Brandy Flambéed Beef Cube ($22) and Grilled Octopus ($16). The chunky beef cube has a good marbling, juicy and succulent. The brandy flambéed gave it a sweet and smokey flavour at the same time. Though there was a huge dried chilli there, it more like a decoration. If you are a fan of garlic, you will love this dish. Coincidentally, I had this dish a few days with our overseas friends for supper and this dish never fails to impress me again.
Brandy Flambéed Beef Cube
For seafood lovers, grilled octopus is a must-try. A dish that you can normally found in Mediterranean countries. The octopus leg was sous-vide till so tender it almost melts in your mouth. The smoked paprika helps to accentuate the flavour of the octopus. I do find the slow cooked potato is a bid to soft for my liking.
Calamari Ajilo ($16). The ring shape calamari is cooked with chorizo sausage, which gave the dish a spicy pork flavour to the dish. It works well with the springy calamari. Unfortunately, there was too much oil in the dish. Making it looks like the dish is swimming in oil.
Atlantic Cod Meunière (S$20). So what is Meunière, it is a French style of cooking a fish where at first it was lightly coated in flour, fried in clarified butter and finished off with brown butter and herbs. The double buttering method simply made it so yummy. The cod fish is flaky, juicy topped with subtle flavour from pea crust. The barley fricasse with corn was a little too rich and creamy to be paired with cod fish. I think it will be better if there is a dash of lemon here just to balance the dish.
Atlantic Cod Meunière
While we have become used with food and wine, Kuvo introduced a creative food and cocktails pairing.
Kuvo Coffee Hot Wings ($14) & Brewski Yen ($21). The crispy fried chicken wings are coated with 'Hot' coffee sauce. Kuvo version of spicy buffalo wings. The wings are crispy and succulent, while the caramelisation intensified the coffee flavour. Watch out for the spicy kick from the sauce. Although it come with blue cheese dip, it is missing the pungent taste. I decided to forgo my utensils and used my fingers. The Brewski Yen will definitely put out the fire from the wings. The mix include Kirin beer, now with an added tang of Suze, lemon, and ginger ale.
Kuvo Coffee Hot Wings
Slipper Lobster (S$15) & Hello Cel’lo (S$21). Slipper Lobster / Crayfish sautéed with habanero, bell peppers, and cilantro. It is nicely presented, using the shell to wrap the dish. However, the taste reminds me of a normal zhi char dish. The meat of the crayfish was overcooked, making it tough the chew. Hello Cel'lo – made with Bankes London dry Gin, limoncello liqueur, celery bitters, and balsamico. Base on the smell, it smell like a herbal drink.
Slipper Lobster - Up Close
Wagyu & Camembert Sliders (S$17) &Green Iceland (S$21). The Japanese Wagyu beef sliders was meaty, hearty and succulent. Topped with melted camembert cheese and portobello provide the sliders with creamy mushroom finish to the dish. This dish also come with crispy fried shrimp wanton with wasabi mayonnaise. The wanton is light, crispy and filled with good amount of shrimp, and mayo really packs with punch. The cheese rolls is a bit redundant in the dish, as it look pretty mellow. Probably better if they skip the cheese rolls and stick with fried wanton.
Wagyu & Camembert Sliders
Wagyu & Camembert Sliders - Up Close
In line with the East meet West theme for this pairing, Green Iceland mix consist of Italian Antica Fratta sparkling wine, Japanese Umeshu, mint leaf and brown sugar. A good refreshing mix to go with this dish.
English Scotch Egg (S$14) & Captain B.R. (S$21). I have been wanting to try English Scotch Egg for a while and what a good opportunity to try one at Kuvo. Whole chicken egg stuffed in giant Wagyu meatball. Perfectly executed, as the yolk was runny when we slice through it. Meaty and hearty like the sliders and topped with edam cheese, who can say no to this. There are some gerkhins on the side to balance the meatiness in the dish.
English Scotch Egg
English Scotch Egg - Check out the yolk
Captain B.R. (stands for British Rum) consists of Earl Grey infused Rum, fresh lemon, and soda water. You have the aromatic rum, with tea twist and fizzy soda that goes well with the English Scotch Egg.
Kurobuta Yakiniku Donburi (S$16) & Tales of Shu (S$21). Kurobuta pork yakiniku served on a warm bed of Japanese rice, topped with perfectly poached sous-vide egg. Definitely a perfect comfort dish, especially after you break the egg and let it blanket the rice and yakiniku. It can do with much more sauce and thicker flavour to cover the whole dish.
Kurobuta Yakiniku Donburi
The cocktail, Tales of Shu is the star of this pairing. Brewed in a glass vacuum coffee maker, the cocktail’s freshly-prepared genmai tea, saké, Lillet Blanc, and fresh orange peel. Yutaka san really go all out for this cocktail. Served in Japanese tea cup it provide a good ending to the meal.
Tales of Shu
For those who are unable to consume alcohol, you can try the mocktail concoction of Midsummer Breeze. The mix included Melon Mangosteen Tea, Orange Juice, and Passion fruit. It is fruity, while the melon provide the boldest flavour to the drink, there is subtle tangerines from the passion fruit at the end.
It was a very interesting dining experience, especially looking at the food and cocktail pairing in leveraging on Mr. Yutaka Nakashima's expertise. As most of the cocktails have a light alcohol content and with touch of sweetness, making it easy to consume a few concoctions at one seating. My recommendation for a must try dishes are Brandy Flavfmbéed Beef Cube, Wagyu & Camembert Sliders (S$17) &Green Iceland (S$21); English Scotch Egg (S$14) & Captain B.R. (S$21); and Kurobuta Yakiniku Donburi (S$16) & Tales of Shu (S$21).
Mr. Yutaka Nakashima's Preparing Tales of Shu
On the side note, I was at Kuvo about a week before this tasting event, I also tried their dessert of Croissant Bread Pudding ($14). The bread pudding covered with filo pastry cranberry fillings, salted caramel sauce and vanilla gelato. A perfect combination of sweet and savoury, paired with flaky pasty. Definitely a die die must try dessert here in KUVO.
Croissant Bread Pudding
Thank you very much to KUVO & Media Flair Communications for the tasting invitation.
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Croissant Bread Pudding,Kurobuta Yakiniku Donburi,English Scotch Egg,Wagyu & Camembert Sliders,Brandy Flambéed Beef Cube
Dining Offers: 試食活動Other Ratings:
Alright, we have just past by the Christmas and New Year festive period. Which means, we are more likely to have stuffed ourself silly and need a bit of respite before the Chinese New Year knocking in front of us. So if you feel like something healthy, low in calories or detoxing, you can consider DoSiRak.
How to Build your DoSiRak!
DoSiRak means lunch box in Korean. Set up by half-Korean, half-Singaporean brothers Edward and Eugene Chia in October 2014, DoSiRak re-introduces the healthier and modern version of age-old method of enjoying a traditional Korean lunch bowl usually comprising rice, a type of meat and a medley of vegetables before mixing in gochujang (Korean chilli sauce). If you are watching your weight, there is even a calories count on each mix and all the DoSiRak menu is less than 500 calories. DoSiRak also recognised by Health Promotion Board Singapore as Healthier Dining Partner.
Healthier Dining Partner Recognition by HPB
In DoSiRak, the lunch box is served in a look-a-like large size pint of ice cream container. The design of the container inspired from tiles normally used in Korea. The container are then filled up to 75% full to allow enough space to shake the ingredients. How about it, you get to play with your food and eat healthy at the same time.
DoSiRak in preparation
The ingredients in DoSiRak are prepared in the minimalist way. Vegetables are served raw or lightly blanched with minimum seasoning. Meat are cooked sous-vide to lock in the flavour. Best part, No MSG are used here, period.
Avocado Sweet Potato Mix
We started our tasting with Avocado sweet potato mix ($9.90). Ingredients include spinach, red cabbage, beansprouts, shittake, white radish. A normal menu will come with rice, however if want to skip the carbo, you can choose cauliflower rice ($3) as your base. At first, we tasted it without adding the gochujang.
After a bit of Shaking
The ingredients tasted very natural. You can taste the sweetness of the sweet potato, a hint of bitterness from the spinach and red cabbage, together with the creaminess of avocado. The cauliflower rice has a similar texture to couscous, however it is lighter and fluffier compare to couscous.
We finally decided to #ShakeItUp. So you pour gochujang in to the mix. The gochujang works well to bind all the ingredients together. It is thick, sweet and spicy with a hint of vinegar at the same time, which works wonderfully to arouse your appetite.
Adding Gochujang in the mix
Next up is the Pumpkin Tofu ($8.90). A white rice base combined with enoki mushrooms, spinach, white radish, black beans and purple cabbage. The vegetables are lightly seasoned and allows the ingredients to speak for itself. I like the pumpkin, tofu and black bean in this dish.
Pumpkin Tofu with Rice Mix
The finale was Smoked Duck with Cold Noodle as a base. Yup, now we finally tried some meat protein. The vegetables was corn, carrot, cabbage and mushrooms. As the thin and springy noodle already seasoned, you can actually skip the gochujang in this dish.
Smoked Duck with Cold Noodle
Smoked Duck with Cold Noodle (after #ShakeItUp)
Overall, DoSiRak really provide a good healthy meal with no fuss. As a foodie, we do need some holistic food once in a while.
By the way, in the month of January to March 2016, DoSiRak is collaborating with The Food Bank Singapore launching a campaign at their China Square Outlet and EU Bizhub East outlets. It is to help raise funds for equipment that will help feed the underprivileged in Singapore. For every meal sold, DoSiRak will pledge $1 to directly fund this Fresh Food Truck. If customers would like to make additional donation to the fund, they may do so with any amount over DoSiRak Counters, and DoSiRak will reward large donors with a complimentary NuHoney beverage.
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Avocado Sweet Potato Mix,Pumpkin Tofu with Rice Mix,Smoked Duck with Cold Noodle
Dining Offers: 試食活動Other Ratings: