I found out about Platypus Kitchen only after their second branch at Bugis Junction was opened. I suppose Platypus Kitchen is not new to everyone as most working at Raffles Place would have already known about their first store at Clifford Centre, as it always garners long queues during lunch hour! Platypus Kitchen prides itself in having Singapore’s widest selection of fresh handmade pastas, staying true to the Italian roots with made-from-scratch pastas. Moreover, those with a sweet tooth will also be in for a treat! A photobook specially dedicated for desserts (called The Dessert Book), the unique sweet treats were styled professionally and I was impressed just by flipping through the pages.Pumpkin Soup – Served piping hot, this was a real comfort dish. The soup was basically pumpkin puree - sweet, pure and unadulterated. I’ll choose this over Soup Spoon’s anytime.
Mushroom Soup – The mushroom soup contained a generous amount of mushroom bits, very tasty as well!Black & White, Scallop & Crab [Interwoven squid ink & egg Tagliolini w crabs and scallops in white wine consomme] ($16.90 set meal + additional $2.40) – I wouldn’t eat squid ink pasta by itself so this combination of egg and squid ink pastas was a brilliant idea! I love how the different shapes and thickness of the pastas create different textures and wow, the amount of crabmeat was indeed, very generous. The seafood was definitely packed with lots of punch but I felt that the white wine sauce could have been more flavourful.

For a full run-down of my dining experience, please visit: http://foodiepink.wordpress.com/2013/07/05/platypus-kitchen-bugis-junction/

Note Di Silicia caught my eyes as I was walking along Quayside Isle after dinner, with its bold monochrome tiles and its attractive teacup-prints counter. I walked in and discovered that it was a gelato specialty shop. Instead of the usual inviting fridge displays for gelato, the ones here were well-hidden in metal tubs, buried into the counter table. The only clue as to what flavours are offered are the rather clumsy, DIY signs.I was told that the gelato flavours change on a daily basis as new batches are freshly-made every day. Traditional techniques are employed to create gelato that does not contain any colouring, preservatives and artificial flavouring. All water, milk and ingredients have been carefully sourced.Each waffle cone starts from $8, while cup starts from $10. I ordered a $12 cone, which entitled me to 2 flavours. Dark Chocolate and Chestnut were my pick! The former was pure indulgence – it was almost like eating frozen dark chocolate, melted, while the latter was their signature flavour. Indeed, the chestnut flavour was very subtle, yet sufficient to taste, hence perfectly complementing my Dark Chocolate gelato. I like how the gelati are not too sweet, maintaining the taste of the main ingredients in its purest forms. The waffle cone had a unique milk taste; definitely one of the better ones around. Despite the premium price, no doubt the best and freshest ingredients are used in the making of the gelato. My only gripe is that the gelati melted very quickly, though not a problem if you aren’t taking any photos.

Note Di Silicia treats their gelato with high dignity. I have also recently discovered that Capella Hotel is serving their gelato. So if you ask me, yes, it’s definitely worth a try!

For full review and more photos, please visit www.foodiepink.wordpress.com

Helmed by Executive Chef Adam Cliff, a protégé of the acclaimed Thai cuisine chef David Thompson, Kha has shifted from its previous location at Hort Park to Martin Road. Having been trained in a Michelin star restaurant and through his travels around Thailand, Chef Adam specialises in the “Isaan” food, a style which features fresh ingredients, grilled meats and salads.Som Dtum Malakor [Pounded green papaya salad, cherry tomatoes, chilli, dried shrimp with sweet & sour tamarind dressing with a side of candied pork] ($16) – A wonderful, sourish appetizer to whet your appetite at the start of the meal. The crunchy green papaya strips were enhanced by the nuts and tangy dressing. The candied pork tasted like a sweeter and meatier version of bakkwa and I absolutely loved it!Pla Phao Glua [Salt-crusted whole seabass stuffed w lemongrass, pandanas & Thai basil stalks, slow cooked over fire, with green chilli dipping sauce] ($30) – A signature dish of Kha. When served, the server lifted up the entire salt-crusted fish skin to reveal the meat under. The seabass was meaty, moist and extremely tender. When eaten alone, you can taste the unadulterated freshness of the fish; when accompanied by the sauce, the flavours were augmented. On the sauce, it was a complex one – slightly sweet, with lots of fish sauce and chilli, but not as spicy as expected. Definitely a must-try at Kha!


For full review and more photos, please visit http://foodiepink.wordpress.com/2013/07/01/kha-38-martin-road/

Nowadays, we can easily have access to Michelin-Star meals without taking the airplane and have arrays of indie cafes like in Seoul, yet most come with a premium or if I may say so, inflated price tag. At the same time, we are also seeing Chefs from prestigious hotels leaving, to open their own restaurants at coffeeshops, hawker centres and such to keep costs low for both themselves and customers. In this post, I will be introducing Stew Küche, a business by a father-son pair and their Head Chef Mani, from Hyatt Hotel and several fine-dining establishments in the past. Stew Küche was opened in April last year, specialising in German Pork Knuckles and Stewed Meat dishes!What’s German food without the booze? With more than 30 imported crafted beers to choose from (and more to come), including favourites like Hoegaarden, there is one to suit your taste for sure. I was really happy that there was an assortment of fruity beers like strawberry and apple toffee!Swiss Farmer Dinner Combo [Whole pork knuckle, German sausages, sauteed vegetables, achar, potatoes and brown sauce] ($35) – A signature dish of Chef Mani, he has recreated a classic German pork knuckle dish by incorporating some local flavours such as adding achar (marinated vegetables) on the side. The pork knuckle was delicious and not greasy at all – my friend even commented how the skin was crispier than the ones we had at Brotzeit! The brown sauce also ensured that the meat won’t dry out after extended period. I loved the sausages as well, which had some herb-y taste to them. This combo was huge for 4 people so if you’re looking at trying other dishes, I would say take just their Whole Knuckle at $25 or for small eaters, Half Knuckle at only $15. The different portion choices definitely made the meal more flexible, especially in small groups.Vegetarian Pizza – Definitely a good break from all the meat!Magner’s Pear Cider ($9) – Recommended by Chef Mani to go with the pork knuckle. Even though the pear taste was not very distinct, it was extremely light and refreshing – perfect for a heavy dish.
Erdinger ($8) – My usual order when it comes to beer!

Stew Küche is a great place to hang out with friends over some awesome pork knuckles and booze, without burning a hole in the wallet (isn’t that the most important?). Surprisingly, it was very cooling at night even without air-conditioning and the area was rather quiet, with plenty of parking space behind the building. I also heard that they will be extending their opening hours during the football season! More reasons to head over to Stew Küche!

For full review and more photos, please visit www.foodiepink.wordpress.com!

Yet another bistro by a 3 Michelin Star Chef, Bruno Menard, &MADE serves traditional burgers and fries with a “gourmet twist”. Price points are nowhere near exorbitant but neither is the quality compromised.

Interior of the restaurant features classy monochrome mosaic tiles, with elements of fun *WOOT*. The setting reminded my friend of classic American diner-style but the table setting of red table cloth, wine bottle and glasses evoked in me impressions of French bistros – not a surprise at all, since Chef Bruno is a Frenchman. But I got to say I really liked the decor! First impressions do count!The ‘B’ Burger [Dry aged beef patty w caramelized onion, French Comte cheese, caper & garlic mayo] ($19) – Sorry for the lousy photo but this may very well be the answer to my call for the X factor. A mandatory way of preparing burgers with cheese and onions, my friend was a burger convert after having The ‘B’. The cheese was simply perfection. A simple but well-executed burger. If you’re a foie gras fan like myself, you can top up an additional $8 for a slab on your ‘B’ Burger! This will be my pick the next time round.

For a full run-down of my dining experience, please visit: http://foodiepink.wordpress.com/2013/07/10/made-by-bruno-menard-pacific-plaza/

Enjoy