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http://www.chubbybotakkoala.com/2015/07/soi-60.htmlSoi 60 represent a fresh approach to traditional Thai Cuisine. Established by The Red Door Group, the same group behind Bistecca Tuscan Steakhouse (See Bistecca review here), Soi 60 is a new destination for diners who search for something more hip compare to traditional and street food Thai cuisine. Helmed by Chef Nam Pongpanich, she combines her mastery in French Cuisine with Traditional Thai Recipe. Located in Robertson Quay, the set up of Soi 60 is modern and trendy. The music was lively creating a good vibe to dine and to chill out. The first thing I observe, this place has a strong Aussie customer base. Once seated, I feel like I was back in Melbourne where the table next to me talking about last week footy results.I started the dinner with dishes from the Small Plates section. Crab Betel Leaves (picked crab, coconut milk, peanuts) and Northern Thai Sausage (Sai Oua) in Rice roll. The crab betel leaf provide a refreshing start using the natural sweetness of crab meat. Meanwhile the dense and well spiced Northern Thai sausage in rice roll provide a bolder flavour of Thai. A good wake up call for the palate. Salmon Tartare, mini salmon cubes tossed with lime, herbs, chilli, not a traditional thai dish, however Chef Nam infused the Thai influence here. The salmon is fresh, while the lime, herbs and chilli provide the tangy Thai twist to the dish. Eat it with the prawn crackers to add crispy texture to the dish. Crispy Duck Pancake, looks like a jumbo version of spring roll. Although it took me a while before I bit into it, the skin is still crispy. The shredded duck meat fillings are generous, combines well with the sweetness of the lychee, freshness of thai herbs and tanginess of black vinegar reduction. What an explosion of flavours in your mouth! For Salads, I sampled Coconut Chicken Salad and Papaya Salad. The chicken salad combines refreshing vegetables such as pea sprouts and sliced cucumber with crispy texture of sunflower seeds and pomegranate. However, I personally don't like the coconut dressing. Although it is not spicy, I find the taste of coconut dressing is just too rich for the salad. Tasted like a non-spicy green curry salad. The same can be said about the papaya salad. Although this is the first time I ate non spicy papaya salad, I just can't get used to the taste. It feels a bit mushy which lack of the crunchiness, in need of something spicy to bind all the ingredients. Stir Fried Mixed Seafood Glass Noodle. A combination of scallops, prawns, squid with chilli and lime leaf with a dash of fish sauce. The seafood tasted fresh, while the glass noodle is just springy and soaks up the seafood juice. Can be a bit too generous with the fish sauce, but I think it will goes well with some white rice. Beef Panaeng Curry is the signature curry dish here. The beef has been cooked over long period. The texture is so tender that melts in your mouth. The curry is thick, rich, filled with spices and creamy while the curry packs a subtle heat. As the cut of the beef is quite thick, I find the curry did not absorbs into the middle part of the meat. My suggestion is when this curry arrived on your table, cut the beef and let it soak in the curry for a few more minutes before you dig in. I am certain the taste will then be amazing. From the big plates, I sample Iberico Pork. This is the spiciest dish in Soi 60. The slow cooked Iberico pork are covered with Thai spiced crust. Although the meat is tender, I can't really tasted the pork as the pepper and spices are just to over powering. Unless, you like chilli, you might want to give this dish a miss. For the sweet ending, I have combination of three desserts, Black sticky rice with mango, Ginger Creme Brulee and Passion Fruit cream. Unlike the normal sticky rice that we find in Bangkok, black sticky rice with mango has a tougher grain. Soi 60 made this dessert taste like pulau hitam with mango. Ginger Creme Brulee is nicely executed. Thin sugar crust on top, with a smooth ginger infused crème in it. Once you swallow the crème, you can feel the subtle warmth in your throat. The Passion Fruit Creme is smooth and tangy. A delish way to end the meal. If you can only pick one dessert, I absolutely recommend the Ginger Creme Brulee. As I still can't consume alcohol, I tried their mocktail of Homemade Raspberry Ginger Beer. It is fruity with refreshing feel and packs lots of punch from the homemade ginger beer. Overall, I really enjoy my meal or should I say degustation menu. While there are some dishes that I can't get used to, most of the dishes here are nicely executed. As the dishes here is slightly different than the traditional Thai dishes, do come with an open mind when you dine here. Enjoy the food and enjoy the environment. Cheers!!
Thank you very much for the Soi 60 team for the tasting invitation. 

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http://www.chubbybotakkoala.com/2015/07/portico-saturday-at-portico.htmlPortico a restaurant located in the middle of concrete jungle of Singapore Power compound and surrounded itself with edible herb and vegetable garden. Headed by Chef Nixon Low, who has extensive resume working in Shangri-La Hotel, Restaurant Andre and Saint Pierre.The menu in Portico are constructed using the freshest seasonal ingredients in collaboration with Singapore local producers, to complement their Modern European Cooking Technique with local flairs.Other than dining, Portico also organise activities every Saturday afternoon with the purpose to build a closer relationship between the diners with the food through sharing and demo by Chef Nixon. Or others like Latte Art Demo Class, Plating demo of Signature tomato salad and Carl Pollenation Honey Talk. Thanks to the experienced Barista, I had manage to try my hands in latte art. I basically got a brief hands on experience from grinding, tamping, making the espresso, frothing the milk and trying my hand on the latte art on my latte. Though the latte art was not very successful, I get to try my own cuppa using Illy coffee beans. Next was Plating demonstration by Executive Chef Nixon Low. Chef Nixon explain and show us the steps and preparation work in creating Portico Salad of vine-ripened tomatoes. For example the rock melon preparation to maintain the consistent sweetness, or how to check if the tomatoes are ripened. The effort that goes into a simple salad is just amazing.Well of course the best part was I manage to eat what I plated. he..he..For the finale, we listen to a brief Bee education by Carl, one of the founder of Pollen Nation. We also got to sample different type of honeys, including the limited edition and most expensive one that came from the bees they relocated from Sentosa Cove. Overall, it was indeed an interesting experience. We get a more in-depth knowledge on how the food and drinks are prepared, including other aspects related to food. Every month, Portico will change its activities and best of all it is free of charge. So if you are looking for something to do on Saturday afternoon, drop by at Portico. Please contact them directly for registration as space are limited.

Thanks to OpenRice and Portico for the invitation.

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http://www.chubbybotakkoala.com/2015/06/pastilla-cafe-moroccan-cuisine.htmlPastilla Café is an unique establishment that served traditional Moroccan cuisine and Mediterranean Cuisine as well. Owned by Chef Said Ibrahimi, a born Moroccan which previous stint includes Pasha at Sultan Hotel, thus there is no one else better to introduce Moroccan cuisine to us than him. As I never had Moroccan dishes before, this is going to be a unique experience. We started the dinner with Merguez ($9.50). Grilled homemade lamb sausage, which was tender but dense. The lamb sausage seasoning of paprika, cumin and coriander are pretty strong so it cover any gamy flavour from the lamb. Served with flat bread, we roll the flat bread with the sausage making it a sausage roll. The bell pepper sauce for dipping similar to our sambal. The bell pepper had went through the process of grilling, thus it tasted tangy with a smoky flavour but it is not spicy. It suited to my taste. Chicken Tajine ($14.90) are next. 1/2 small size chicken cooked in tajine with seasonal vegetables, olives and preserved lemons. Tajine is unique Morocco cookware made from clay which allow the dishes to be steam and simmer slowly. Resulting in tender and succulent chicken with unique lemon tangy flavour almost like in Greek cuisine. Served with a loaf of bread that have bigger pores, it become a sponge to absorb the delicious gravy from the dish. From two legged protein, we moved to the four legged lamb. Lamb Mechoul ($16.90). Moroccan style slow roast lamb shank, with lamb gravy. The meat on the lamb shank basically fall of the bone and melts in your mouth. One of the tastiest lamb dish I ever tried. The gravy was robust with a hint of paprika, it goes well with the basmati saffron rice and grilled vegetables. Yum Yum, two thumbs up!! Eggplant lovers will like this dish. Baked Classic Moussaka ($16.90). Layered eggplant, tomato, onion, potato and lamb topped with bechamel sauce and melted cheese. Both LD and I are not the eggplant people, however we did give this dish a try. Tasted like eggplant lasagna, with a beautiful lamb sauce.We rounded up our savoury dish with Seafood Paella Rice ($16.90). Baked saffron rice with sliced fish, mussels, prawns chicken and herbs. This is Chef Said version of Paella. Packs of seasoning, heat from dried chilli and pepper with beautiful seafood flavour. The rice is just so tasty, we finished up the whole plate. While we were almost filled to the brim, Chef Said served the desserts. Oum Ali ($6.50), Konafa ($6.50) with Pot of Moroccan Special House Blend Tea ($7.80). According to Chef Said, Oum Ali originated from Egypt, as Moroccan recognised desserts are biscuits to go with the tea. It has a texture of sticky date pudding, when served warm it just creamy and melts with your mouth. The sweetness level was just right for us. Two thumbs up for this dessert! Konafa (or Kunafa) originated from Turkey. Known as Middle Eastern version of cheese danish. A cheesy pastry with fragrant smell from orange blossom water rose water. It is slightly too sweet and cheesy for our liking. To accompany the desserts was Pot of Moroccan Special House Blend Tea. It was thick, fragrant but as per normal Middle Eastern tea, sugar was added. Maybe I would ask them not to add sugar next time. For other unique drink, you can try their Homemade Moroccan Lemonade ($4.50). For extra twang of freshness, mint leaf was added. Pastilla Café has a homely set-up and fully decorated with Moroccan / Middle Eastern style. There is Moroccan music to serenade you while you are having your meal here. Located in 334 Changi Road, it is directly opposite SPC, before Telok Kurau Road. There is no parking outside the shop, however you can park at Lorong Marican, a small road after SPC (Behind Zac Butchery) or the service lane after Telok Kurau road. Overall, we had a memorable dining experience in trying Moroccan cuisine. Not only we discover new flavours, we also discover the uniqueness of Moroccan cuisine. We will definitely return for more in the future. Saha wa'afiab !! Cheers!!

During this Ramadan Period, Pastilla Cafe have Ramadan Special Set Menu for Iftar. Please check their Facebook page for the details. Thank you very much to Chef Said Ibrahimi and Sara for the tasting invitation.

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http://www.chubbybotakkoala.com/2015/06/tasconis-pizza.htmlTasconi's Pizza ('Tasconi') is a franchised pizzeria originated from Brunei. Yup, your eyes did not deceived you. BRUNEI!!. This Halal certified pizzeria uses digital ovens imported from Italy, and developed its owned tried and tested recipes since 1994. Understanding the different taste in each countries, Tasconi allowed their franchisee to tweak and introduced additional flavours to suit the locals. First branch of Tasconi in Singapore has opened in East Village Simpang Bedok. The décor is simple, like any other takeaway pizza outlets with limited seats for dine in. In conjunction with upcoming Ramadhan period, Tasconi's Pizza Singapore is introducing two additional flavours for the festive season. Gourmet Pizza Satay and Gourmet Pizza Rendang. Tasconi served Pan Style Pizza, with crunchy crust, Tasconi recipe tomato base sauce and topped with generous toppings and well covered with the mozzarella.

When you bite into the Satay Pizza, you will first taste the combination of peanut sauce with melted mozzarella. Following that, the tender beef meat with the usual aromatic seasoning for satay such as turmeric, coriander and lemongrass. The ingredients on the pizza are so well spread so you get the meat in each bite. The Rendang Pizza has came with colourful red and green capsicum to differentiate the dish. The beef chunks are lean and tender, with strong flavours of spice that surrounds your mouth instant. LD & I find that it can be better if it has a bit of rendang gravy. Meanwhile, we also tried the time tested dishes in Tasconi's such as their Mexican Wings ($7.40 for 4 pcs) and Shepherd's Pie ($7.90). Tasconi uses fresh chicken wings instead of frozen resulting in a tender succulent chicken wings. While the skin of the wings are well seasoned, it does not really absorb into the meat. Maybe the seasoning time can be extended to ensure it absorb well into the meat. A combination of mash potatoes with cheese are just comfort food to me. Using beef instead of lamb, created the bolognaise sauce feel. The crispy cheese on top was just a bonus. A good alternative dish other than pizza. If you are dining in Tasconi, don't forget to try their homemade Iced Lemon Blueberry Tea. This refreshing drink are made in house everyday and only available for dine in customers only. The pricing for the pizza dishes are $18.80 for Regular (10”), $23.80 for Large (12”) and $28.80 for X-Large (14”). In summary, the entrance of Tasconi's Pizza to Singapore market provide an alternative option compare to the rest of big player in the market. I certainly enjoy the flavours that they introduce for this Ramadhan period and from what I tasted Tasconi has all the ingredients to be successful in Singapore. Cheers!!

Thank you very much to Tasconi's Pizza team for the food tasting invitation.

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http://www.chubbybotakkoala.com/2015/06/bochinche.htmlBochinche, an Argentinian theme concept deli and restaurant. A collaboration between Spa Esprit Group with Argentinian born Chef Diego Jacquet. It seems that Cynthia Chua and her team are the people with the golden touch when it comes to new F&B concepts in the market. Bochinche is located in the same building as Common Man Coffee Roaster, which is also owned by Spa Esprit Group. Once you entered the second floor, you will be welcomed with huge paper carcases as if you are entering a butcheries. Of course no major scale butchering happen here, instead you will see the range of Argentinian products. Our brunch stated with Watermelon Salad ($13). Our favourite cheese was on it. Beautiful Mozzarella with extra chilled watermelon cubes are just refreshing. The sliced tomato, micro herbs and toasted seeds provided the contrasting texture and flavours to the dish. Yum Yum, good start. Chimichurri Burger V2.0 ($29) and Bife Ancho Rib Eye Steak ($55 for 300 gram) are our main meal. Together with Provenzal Chips ($10) on the side and Béarnaise sauce ($5). Chimichurri is a common sauce use in Argentina to marinate or to accompany the meat. Made of finely chopped parsley, garlic, olive oil, oregano and white vinegar. Normally each family will have their own family recipe for this sauce and each one will tell you that theirs are the best. This sauce paired well with the burger as the acidity and herbs balance the fats in the meat. The patty is tender and juicy. The deep orange colour of the yolk just scream BITE ME!!! However, watch out for the extra pungent provolone cheese which did not bode well with us. The beef from the Rib Eye originated grass fed cattle in Buenos Aires, hand selected by Chef Diego. Our first encounter with Argentinian beef was a memorable experience, so we have no doubt this one will be the same. It is nicely charred, cooked to medium rare. It has a nice marbling to it, tender and succulent. I say it is comparable any US or Australian grass fed beef. The provenzal chips was well seasoned and a good pairing for the steak. Crispy on the outside, yet moist inside. It is definitely better than normal fries. It is also good as a beer snack. Service was friendly, attentive and have a good understanding on the menu. The décor of this place is very casual, whimsical using solid wood as the main theme here. Indoor and outdoor seating are available, my suggestion is that watch out for what's written in the back of the seat cover and have a good laugh. For the indoor seating, Bochinche have two long bench seating beside the usual dining tables. On one side you can see the chefs at work, while on the other side, the bartender will provide the entertainment during your dining. Overall, our dining experience in Bochinche was a positive one. The food, service and atmosphere is just dandy. We really look forward to our next visit here and try our their dinner menu. Salud!!! Cheers!!!