For a complete coverage, please visit: http://www.epinosh.com/catalunya-singapore/A luminous capsule designed by AvroKO is set afloat the waters of Marina Bay, bestowed panoramic cityscape, so very impressive. The backdrops during the day and night time are so arresting, better yet, you could climb to the observation deck – opened to public access – for more incredible 360 degree views. This, Catalunya is proud to call it home!This much-anticipated Spanish restaurant & tapas bar has enlisted a class of graduates from the now-defunct El Bulli; from Home Economics stream – chef Alain Devahive Tolosa, Hospitality faculty - restaurant manager Pol Perello and other talented ones include Ruben Carmona, Mauricio and Sergi Villacampa. As well as award winner of Bacardi Superior Rum Legacy Cocktail Competition 2011, mixologist Dario Nocentini to work on your cocktails. With such a high quality culinary/service team, I should set them on micro appraisal and yes, together with the dishes offered.

A major part of the Restaurant menu seems to offer homey Catalonia (North-East region in Spain) cooking with a modernistic few to reminisce the passé of El Bulli. The former inarguably interests me more and straight away signalled the wait staff to summon 3 tapas, 1 paella, a dessert and not forgetting one that claimed the best all-around mojito – Gaudi’s Mojito.Not all Cuban high-ball taste the same, quite dependent on the skills of the mixologist. Gaudi’s surely has an extra zing to it, the reason that the original concoction now has added orange, a touch of chocolate (mozart), cava (Catalonia sparkling wine) and Anejo 7 years (aged Cuban rum). I wouldn’t considered that a prime mixer but positively potent and refreshing. Good try for a $22!The small-size oblong croquettes showed up on our table within a quick 15 minutes. A pack of 4, stacked haphazardly in a mini “deep-fryer” tray looks tantalising. These few tasted better than those we have tried in other bars, the ultra creamy potato texture though a bit harsh with the béchamel sauce that caused it runny, still this is the key element that captured my vote. The exterior, wrapped in golden breadcrumbs was notably crunchy while the Jamón ibérico ham bits simply revitalised the earthy flavour in the creamed mash. Worthy try for another $15 (the price has increased when compared with the current menu on its website).Next presented was the Chorizo Y Estrellados. The word “Estrellados” simply means fried egg in Spanish. Here, I am seeing a pool of smashed fried eggs sitting atop some diced potato with slices of deep red chorizo draping the eggs. Very traditional and unpretentious, one that has a down-to-earth flavour. I like the way the paprika in the chorizo smudged the potato to a red hue as it goes along and giving it a tiny bit of smokey peppery kick aftertaste with an added saltiness in it. I wish I had emptied everything but I realised I had too much carbs in my meals. Slightly on the high side for $18.While everyone chose to have a whole suckling pig, I am less ambitious to stomach. Instead, I went for a tapas serving just like any gals gathering dinner. Excessively crisp skinned, this cube of roasted swine has a pronounced deep flavour, slightly gamey but acceptable. Be sure to dabble some lemon puree in each bite, it helps to mask the strong taste in the meat. Less fibrous, the meat was moist and the texture resembled some pulled pork. Not extremely remarkable but I did love the crispiness in the skin and its nice roasted scent. Perhaps I will invite a larger group of people the next round for a whole swine, and skip the tapas that cost $22.The most wonderful main dish – Lobster Rice has arrived. I have swap this for my initial crispy paella which is a tapas and my attempt has proven right. Slightly wet and more fanciful than the conventional version especially when it comes with a grilled half-Lobster. Intensely flavourful, the short grains were cooked slightly al dente and each looking plump after soaking up all the good extract from the peppers and squid bits (“U won”, he said – my guess was right upon checking with those guys – the morsels were squids) in the fish broth. The lobster meat was very fresh and succulent. The charred flavour coating the lobster was unforgettable. One of the highly sought after in the menu although the smaller quantity with a tag of $80 sounds unbelievable.The Spaniard talked me into having the Torrija which I obediently say YES. The highlight of my meal! Less charming at first sight, but it has a very seductive taste!! The caramelised exterior, somewhat torched and superficially scorched with a curdy middle. Slightly honeyed in the milk composite that soaked the thick toast but was too addictive to share out. Together with the smokey drizzles on the ice cream that serves alongside, I don’t know what can be better. To price it at $14, I am more than happy to ask for 2 servings! I guess I am an avid sweet-toothed.

For a complete review, please visit:
http://www.epinosh.com/waterfall-cafe-ii-shangri-la-hotel-singapore/The food trend is ever changing in the culinary world. The pace can sped amazingly from the widely known molecular gastronomy, haute cuisines, inspiring street food, eating wellness to the latest localisation trend. No one could foretell which one fits the sophisticated crowd and most defined the food culture of tomorrow – only time. However, it does seem to me that the more prevailing ones are the latter two. Evidently, initiatives for “eating well” have taken form. If you still recall, I have reviewed the dishes at Waterfall Cafe sometime in August. Today, I brought my sista to make a discovery on their less-known breakfast menu. Naturally, only in-house guests will pop by for a breakfast but we drove our way there intentionally.

We didn’t want a brunch session even though it does look highly tempting to spend the afternoon on the couch at my favourite spot. The breakfast menu was a brief one but I thought the first meal of the day should be it – light and less complicated.With a third of the menu presented with egg dishes, I was coaxed into having an egg white omelette by Sous Chef Kelvin Cha, who succeeded in uplifting my energy level with a light touch. I would think that the egg Benedicts make a good classic morning dish for most but you could opt for a more refreshing plate with a negligible 17 calories (approx) in each absolute white. I liked the finished egg with a soft curdy interior loaded with confetti mushrooms, fresh tomato dices and a handful of baby spinach. The 2 egg whites melded to form a very consistent texture and fastened with gold trimming that crisped in each mouthful. The opaque mass is made lighter with a less noticeable seasoning. If the notion of a perfect omelette is a moist and tender yield, then this came close except for some traces of slight weeping. Not to worry about the empty spaces in your stomach, it can be easily filled with the accompanying sautéed mushroom, a few baked potato wedges, some green salads tossed in vinaigrette; along with 2 crusty toast.

For a more elegant egg dish, ask for eggs in varied Cocotte version; Chorizo, Mushroom or Roast chicken that comes with toast as well.If you are game for a eggless morning ritual, then the Pancakes and Waffles make good options, other than Asian selection – Chinese rice congee and Nasi Lemak. Here, Kelvin gave a green light on the more notable ones – Buckwheat waffles. Instead of chowing down nothing but a few traditional buttermilk pancakes, these rustic-looking girdle cake not only serves for healthier option but a new wholesome taste. As we know, buckwheat contains no gluten and so it can be quite tacky when buckwheat flour is called for in a recipe. Without ruining the dish, this old-fashioned recipe has evolved into a fashionable fare with crispier outside and a more complex texture. I fear having that intense earthy after-taste often found in the Japanese buckwheat soba, this one was more easy-going. Rather than an airy dough, the buckwheat cake makes a coarse statement with a dense texture. One may frowned at its dull appearance, but the caramelised banana and a swirl of gula melaka make it a toothsome dish. Don’t pass up the opportunity to have one. You will be glad to learn that these high protein grains is being studied to treat Type II diabetes, amongst other chronic diseases.I see breads as staples I can’t do without on a daily basis, they are as critical as my main course. Aplenty of croissants, doughnuts and danish are placed neatly on the buffet table for everyone to grab. For those who are placed on a restricted gluten-free (GF) diet, they have a selection of GF cereals, muesli, millet puff etc. Not forgetting hot sausages as well.

Before wellness food takes the lead in the culinary world, it seems that I am enjoying minute pieces of them, if not everything – now.

For a more story coverage, please visit:
http://www.epinosh.com/2012/06/sun-moulin-singapore.html

Sun Moulin - a Japanese bakery, is familiar to many. Unlike Malaysia with 3 outlets (they have a small cafe space), Singapore has only one which is housed at the basement of Isetan Scotts.

Cheddar Scone - I'd love the light cheesy flavor, not overwhelming that will weigh you down. The taste has been mild, not overly salty nor sourish (from the fermented cheese). The color is alluring, light yellowish hue; brightens up any one's afternoon. Like many Japanese bread, it has a soft texture that is slightly crusty at the top. It is unusual, not able to equate with the English scones but still, it makes a good day's snack for only S$1.40.

There are plenty in the offerings at the bakery but as I have been a regular since many years ago, my list of favorites could possibly drown you. Hence, to refrain myself from that, I urged you to drop by to try them out yourself. The mini Belgian waffles have always been my all-time-love, flavors like chocolate and green tea, had never let me down. Do not pass up on the bagels, I often go for plain ones for a nice doughy chew. Alternatively, pick up cream buns from the shelve; the cream was very velvety with the right amount of sweetness (unsure if the cream bun works? Go for a half-half variation; the same bun but it comes with half a side chocolate cream and another half with cream). The country bowl (large/small size) is another hot favorite. Occasionally, the bakery makes special buns with seasonal produce from Japan; parallel to the gourmet fair at supermarket next to it.

For full story cover;
http://www.epinosh.com/2012/05/brasserie-les-saveur-st-regis-singapore.html

Here, the afternoon tea is served daily, except on Sunday when they offer a Sunday Champagne Brunch. Like most tea rooms in Britain, the tea session starts from 3-5pm. At Brasserie Les Saveurs, you may opt for a normal high tea costing $56++ or a high tea that comes with a glass of Champagne at $66++.

By standard, you will be served a 3-tier afternoon tea which comprises of 2 scones (middle-tier): Plain & Cranberry topped with chopped pistachio while an assortment of savory finger sandwiches appeared on the last tier. The clotted creme and homemade strawberry conserves are served alongside on the top tier. If you dislike strawberries for any reason, you may request for other commercial fruit jams which I felt are not worth the substitution.

The scones were by far most well-deserving. The size was smaller than usual but a comparable thickness. It was very rich and buttery. Sturdy-looking yet crumbly and moist that melts in your mouth. It taste more delightful as you dabbed the fragments with clotted creme. The creme was very refreshing & not heavy. I most liked the homemade strawberry conserve and adamantly vouch for its freshness and the right amount of sweetness.

The pretty-looking strawberry puff named "Shael", was the winner among the 4. It has a spongy puff and the strawberry cream oozes out as you cut open. The cream was light and refreshing. It has a strong strawberry flavour and was sweet. The pastry looked so girly with that macron tiara!

The blueberry tea cake was second best. The highlight of the dessert was the rose-infused custard creme, ..............

For a full story review, please visit: http://www.epinosh.com/pollen-singapore/

Welcome to the Gardens! The long awaited Gardens By The Bay is finally attracting swarm of bees to pollinate its new lush. However, I am the pollen today; at my sweetest front.My meals took place in the upper deck; some called it “sunny patio”, where the bar sits. Why chose the bar area? I prefer the roomy hemispheric roofing – the glass dome ceiling shelters me instead of the concrete pillars downstairs. I get to enjoy a more magnificent view of the Singapore Flyer and MBS, along with the sun setting afar. Less of seeing people footing on the walk path outside the restaurant. More, I was surrounded by Pollen’s very own mini herbs garden – thyme, lavender and even the 1000-year old olive tree! The temperature is cooler than the ground’s, a regulated climate which can dip to 17-20 degree Celsius in the evening. It can be chilly; so ladies, a shawl will helps when you are dining at the bar. But the coolness will not dampen your dining spirit as your visual gets warmed by the bright looking tiles, informal table settings and without plush carpets -full of Mediterranean vibe.To ease our hunger, warm dinner rolls were served. I loved the sliced sourdough for the tangy rye and its crusty texture while the portioned wholemeal baguette was a lot more chewy. We enjoyed the slab of butter served on the small ridged board – pale looking but was silky-smooth and mild-mannered. The Sicilian olives were a little raw & hard while the cod potato dip compliments the bread with a briny taste. Side note: As the upper deck temperature is cooler, the bread turns cold at an amazing rate, so do not hesitate to ask for a reheat. Anyway, the wait staff was diligent enough to have done so without prompts. Very attentive).We started off with Salad of buttered lobster, pasta, seaweed (of which I opted out), maple dressing. A very refreshing salad with unpretentious sweet tangy seasoning, less of a maple flavour. The homemade pasta has an unusual texture of its own – flabby and soft noodles not the regular al dente that one would expect, nonetheless very gratifying. Then comes the sweet & succulent lobster meat, so fresh that you could smell the ocean breeze. Fighting against it, the baby Romanine was crisp to the core, served in total freshness.Scallop carpaccio, cucumber, apple, horseradish snow – much-hyped dish @London’s Pollen street Social. What makes it such a hit? The modern culinary technique employed to make it stunning and pleasurable looking, along with the lingering taste it brought about. At one point, I’d thought that I am eating it alive – the raw scallop slices were meaty and tasted sweet which further accentuated by the vinaigrette dressing. Floral-inpired; the teaser was dressed up in colorful petals and dills, accompanied with the semi-frozen cucumber slices – as beautiful as its name sounds. I am so captivated by the horseradish ‘snow’ – using new culinary technique; where the buttermilk was added to horseradish juice & thickened with cornstarch, thereafter frozen and pacotized, and later grated microscopically when served. This dish is as pleasing to the palate as to the eyes, I am hoping for some headphones to come along soon. A total bliss out.Roasted monkfish, creamed olive oil potatoes, lemon conserve, orange grenobloise – everyone thought it was an uninteresting dish but they were wrong, it was a truly comforting one! The ponderous fillet sits atop the silky creamed mash potato which was rich and gratifying. The fish tasted oceanic; fresh and moist despite being roasted. You get to savor the sweetness in the meat which brought about by the lemon dressing. The orange flavored croutons further intensified the dish with more flavors and crunch.Roasted pork belly, broad beans, slow-cooked squid, chorizo – do not make comparison with the Asian Siew Bak that you would eat at your favorite stall. This dish has its own uniqueness; the pork was well-roasted and the meat wasn’t tough. Somewhat moist, thanks to that thin layer of fats under the crackling pork skin. The chorizo sauce enhanced the overall faintly seasoned meat, making it wholesome. Cannellini beans were cooked to tender to fill the loose space in your gastric.

Nothing could hide my excitement when it comes to dessert moments. I can’t wait to announce that I am done with my courses and need badly to head to the subterranean. The wait staff got me right away and gave signal. Christophe appeared instantly and offered to escort us to the ground level via the side lift behind the bar. The main dining room – clad in dim lightings, dark wooden tables & rattan chairs; casual in a classical manner.

We were placed at the center of the 9m long dessert counter with Chef Andres Lara standing right in front. He greeted us somewhat shyly and handed us the menu. Jokingly, he said we could have everything here or as much as we wanted; I wished too if I haven’t had my meals.“PB&J” – Peanut butter and cherry yuzu sorbet; topped the dessert list in London’s flagship which I certainly wouldn’t want to pass it up. Dreamy as it looked but serious in its taste! Sounds like a big diversion between the sweet peanut butter parfait & sour yuzu cherry sorbet, they duo did harmonize when eaten together. The after taste of yuzu has always been unique which I don’t know what to make of it. Lara has been very creative when comes to plating – pomegranates, black raspberry & floral petals, everything looks so whimsical.For a more witty whip up; Bitter chocolate banana, white sesame ice cream, caramel nitro, definitely wow you with Lara’s witty modern technique. I was inspired by the print “nitro” which lured me into trying (I am such a follower of molecular culinary these days that I went crazy after it). The bitterness in the chocolate crumbles amid the ice-cream of its own kind, interfused with the sweetness found in the white sesame ice-cream. Although the sesame flavor was less prominent, its smooth and creamy texture made good. The banana bits add crunch to the otherwise velvety sweets. For all you know, I’d love that “vaporing effect” from caramel; accordingly it has been dipped in liquid nitrogen for a quick freeze. I hope the mist did somehow veil my blushes.

For a sweet ending, Lara gave each of us a passion-fruit milk chocolate popsicle. The passion-fruit - a tad too tart but was average out by the sweetness of the milk chocolate shell. (My friend had a similar pop ice on the next day, but with
yoghurt fillings instead)