For a full story coverage, please visit:
http://www.epinosh.com/2012/10/tiong-bahru-pau-singapore.html


Originating from the Guangdong province of China (my grandfather was from China), these Chinese buns were made from milled rice flour, stuffed with diced BBQ pork tenderloin. They are one of the popular dim sum snacks these days and the nostalgic take-away versions are from Tiong Bahru Pau and Teck Kee. The buns are mostly steamed but there are baked alternatives. I am accustomed to the steamed ones since young.

The sizable chicken bun is always so gratifying. Without a trace of stickiness on the root of your palate, the skin was marvelously soft and not overly thick. You will find chunks of fresh chicken meat with a touch of ginger, soy sauce and a bit of Chinese rice wine. Nope, no egg was stuffed in there unlike other places where Big steamed buns do. Without that extra calories, I could eat them with ease.

The memories of my grandfather starts flowing when the stall-holder pickup that vapouring BBQ buns from the steam tray. It was a complete solace. The act of unfolding the skin to reveal the glazed ingredients was equally heart throbbing. With the roasted pork so well browned and glossy looking, I couldn't wait any longer to taste the sweet oyster seasoning in the meat. The candied mixture add so much flavour to the tender pork, every time with the right consistency. Watching the laving juices wetting my fingers and dripping down my wrist is visually appealing. Did you feel the joy?

I will never stop at the savory even though the sweet ones seem to attract the older crowd more. My grandfather was one of the avid fan of the bean-paste filled buns. The shiny smooth white exterior hides a pool of creamy red bean paste. For a less sugary variation, go for the lotus paste which came with robust lotus seeds flavour that was flowy as well. It was mind rupturing each time I sank my teeth into the fluffy bun to penetrate the fillings. Truly unimaginable.

For more pictures and a full coverage: http://www.epinosh.com/2012/04/putien-nex-singapore.html

I had premium Iron Goddess of Mercy, "Tie Guan Yin" for a refreshing taste buds to accompany my meals. The tea leaves comes in whole and the oolong fragrance was very strong. Every sip sparks me up and seems to get me ready for the dishes behind the kitchen. Truly stands above the rest and I get heartened every time the tea cup was refilled with hot boiling water.

I did not opt for any starter and zoom right into the mains. I ordered the Fried Homemade Beancurd, Deep Fried Tenggiri Fish and the notorious Fried Heng Hwa Bee Hoon.

The fried homemade beancurd was delightful. It has a pronounced soybean aroma which enlivened by the sprinkled salt (resembled french fries but replacing the carbo-rich ingredient with a healthier version) . Each thinly sliced bean curd has been fried to crisp and the accompanied sweet-sour garlic dip flavors it further (it was as good on its own).

I'd always like my tenggiri fish to be fried thoroughly till golden brown. Yes, Putien's very home-cooked way which reminds me of my granny's version. The fish was fresh with the meat being moist. No traces of awful fishy taste in them which made me adored even more. No greasy after-taste was a plus factor.

For more pictures and a full coverage: http://www.epinosh.com/2012/04/putien-nex-singapore.html

For a full story coverage and pictures; please visit:
http://www.epinosh.com/2012/09/nick-vina-artisan-bakery-singapore.html

It's a painful fact that not everyone is bestowed with a perfect baking skills. It could be in your blood or you acquired them through extended years of hardship. The job of a true baker is often laborious, with repetitious kneading and knocking the dough all day which cannot be completely replaced with the help of a machine. The willingness to put up with the intensive physique exhaustion came from the the passion and love they have that grow exponentially. Nationality does not differentiate the quality of their bakes but their devotion will.

While I rejoiced in the sprouting of many new European bakeries, I have vehement desire for local bakers who do away with large-scale productions. But the truth is such that my yearning has not been quite fulfilled by the limited number of distinguished local bakers who emphasize on handcrafted bread. Among the few, Chef Nick Chua is one (no preferential treatment notwithstanding that we bear the same surname..aw).

Nick, who had his training in Germany, had spent some years working in a small but reputable bakery shop in Hanover. He returned to Singapore, bringing with him the competency in crafting delicious artisan bread to serve his fellow countrymen that includes myself.

Typically, I am more delighted by the French baguette, Honey oat loaf and Granny sticks. Most renowned bakers would agree that it has been a challenge to maintain the crisp quality of the bread in Singapore, given its high humidity environment. This problem can only be reversed when I pop my baguette back to the oven for a quick toast. Apart from reviving its crispiness to relish at, I get to sniff the aroma from fermented yeast as I bite into the chewy crumb. This may not be the best french wand but it was a good one to have. More heart-warming one, the honey oat loaf. A huge block of mass is masked with rolled oats; looked stiff but is amazingly soft when you slices them. Faintly sweetened with honey, it starts your day sweeter than you ever imagined. If you want something savory instead, try the Granny sticks. It has a sharp cheesy flavor that probably could rouse your taste buds, but the missing crispiness is something that I hope to see in future.

On the sweeter side, Nick has brioche, sweet rolls and raisins buns to offer; of which I enjoyed the panettone with the merrily feel. This Christmas bread is definitely not the usual cupola shaped with a dome-like top structure. Here, it is a flat loaf but generously studded with mixed candied orange peels, raisins and lemon zest. Unlike the traditional ones that come with a dry texture, Nick's version is a lot more fluffier and cushiony; the way the Japanese baker crafts. Instead of heavily sugared, Nick showed mercy by keeping it to a minimal yet yielding a rich and flavorful creation.

To end your lunch, you may want to try their cakes. I haven't had a time for that though I wish I could return soon. So, for now, if you happened to give it a shot, do let me know if they are as good as they appear? I can only drool over photographs of them now. They are the creations of pastry Chef Vina Wang who partnered Nick in the business (that spells the name of the bakery: Nick Vina). I am seeing chocolate range like the Royale, Plaisir, Sacher, then the Nostaglia which is an earl grey infused cake and a fruity Raspberry mousse cake. Lemon tarts are also on display for someone who loves something tangy. With so many options, I believe one of them will hit the spot. If it doesn't, do let me know!

For a full story coverage and more pictures, please visit:
http://www.epinosh.com/covelli-italian-bistro-wine-bar-singapore/

When was the last time you set foot in an Italian restaurant – any chance of it recently? I cannot remember mine but quite certain I haven’t had for a good few months. I relished most of the pasta dishes cooked in the kitchen of some fusion restaurant. These days, I cannot stop my counts on the number of new sprung eateries, mostly fusion and almost far from its root of origin. Should we be overjoyed at the trend? Or get upset over the lost authenticity. I don’t know.

Everyone has their inner most to feed – some prefer the traditional cuisines whilst there are those who cannot do without a twist to the original. Whichever group you belong to, a meal is a meal that critically measures the suitability of that moment in time. Do you agree with me that at times, your mood plays a part in deciding your most desired choice, a psyche dish to bring solace.

I accept the culinary creativity of today’s chef – ranging from an independent classic dish or a union between the Japanese & Italian heritage. I applaud at their bold magical stint in the making, their willingness to rediscover things that they have been taught, perhaps during their apprentice days. It is very encouraging to see them breaking away from the norm to please the crowd who is becoming more finicky in today’s world. Though I believe in Italian dishes cooked in its old traditional way, I welcome younger chefs who practice neoclassicism to woo diners with cutting edge menu - Covelli Italian Bistro & Wine Bar, is a pit stop to seek reminisce of true Italian taste (I thought but turned out otherwise) with a contemporary twist.

The restaurant week, a bi-annual event in Singapore (March & October); coax me into dining at Covelli.

Deeply rooted at the basement of Orchard Central, Covelli has cooked for many for the past 1 year. You wouldn’t missed the iconic laddering escalator along the mall’s exterior, very architectural. A direct route access to level 4 and higher level where most restaurants sit. But those who are frightful of heights, please stay away and use the elevator in the mall instead.

I am greeted by a friendly serving staff who led me into the restaurant that comes with an alley, separating the main dining area and a more private meal room joining the bar area. My table sits privately along the stone-featured wall, bathed in mood lighting with a dazzling but modest chandelier above. I rest comfortably on the padded chair, feeling the velvet seat cover on my skin. The male server who attends to my area was alert and ready though I wish having no one staring at me round the clock from a distance. Having said, I still appreciate his presence around me.

He showed me the menu designed for the restaurant week which prior to this, I have seen.I was smitten by the creamed stock with artichoke and eggplant finishing. The spoonful of crab cheese cream inject a delicate touch. The addition of the black truffle oil perfumed the soup with a bit more fragrant while the croutons gave a crusty bites that awakened the jaw muscle cells. The tuna carpaccio was far from my expectation yet the lime sorbet excites me greatly. The kamquat oil creates a light acidity which helps to mask the fishy taste in the paper-thin sliced tuna. The meat taste uniquely different from the usual tuna sashimi I had in any reputable Japanese restaurant – if you get my point. The dish has loads of zing in it, if not for the tuna.With only 2 options in the main, we ordered both for exploration. The pork is braised in root beer until it becomes wobbly. This resulted in a moist and shattered meat. The lean portion is seen clad in between thick jellied fats that allows an almost creamy texture. Excellent eaten in small bites but to wolf down 2 massive slab like that was clearly a challenge – for a lady. The spinach gnocchi (in Pork dish) and calamari ink spatzel (in fish dish) was identical in texture. Both tasted rubbery and sterile. I remember mopping up flavorful gravy of coq au vin with the spaetzel at db Bistro Moderne but not here. The dish didn’t allow me as it was served dry and so, the glutenous morsels remained flavorless except its faint cheesy elements. I guess they exist to fill the empty gastric cavity.If you insist asking what the Pan-seared Nile Perch resembles, it will be a home-cooked dish which my mum used to whip up every dinner. The deep fried fish was the least unusual to any taste buds. The crackling fish skin helps accentuate joy in eating the seemingly humble dish. I liked the fish for its freshness and appreciate the sea-urchin mango flavoured mousse for that gentle shake on my shoulder.

The Italian feast didn’t rock my palate, but it ended with a sweet note.

Pretty to admire, the plating was attractive. It reminds me of the flourishing spring with a touch of petal embellishments. Purple, yellow, pinkish hues whisper melodically, at one time chorusing and inviting me to join in. The cake – pigmented in gutsy red, was a pure enjoyment. Made using highly nutritious beet, I am more than pleased to take on a few more mouthful. I had expected it to taste earthy and raw, but was impressed by its fabulous end result. I loved the natural flavour from the beet and the extremely moist cake texture it yield. It was quite disturbing at first to learn that the cake was made using olive oil as I didn’t like the idea of tasting sharp olive oil in my dessert. I was surprised that there was no traces of it but a subtle sweetness from the garden beet. Chunks of chocolate mascarpone are making the dessert even more addictive and bits of those dark chocolate shavings were not wasted as well. Everything was packed in harmony and deposited in my almost exploded gastric pocket. Though sinful, I would definitely eat more of it for a youthful look if the claim for anti-aging benefit in the beet is valid.

If my maiden attempt at Covelli didn’t convince my palate, its service team won me over. I am prepared to return for a proper selection from its menu and most critically – it is the Dark Chocolate Lava cake that is waving at me!

Let your taste buds decide if you had an enjoyable Italian meal, at least I had a fine dessert to make it up.

For full story, please read;
http://www.epinosh.com/2012/05/pique-nique-takashimaya-singapore.html

I was not at all disappointed with my Classic Benedict (S$12.00). The eggs were well poached which resulted in bouncy coagulated whites & oozy yolk at each incision. The highlight of the dish is the hollandaise sauce (sprinkled in herbs & chilli pepper) which was all rich & buttery with some cheesiness in them. But it balanced well with a strong lemony flavor than was usually mild in most Eggs Benedict served in other places. A place that I feel, serves the best Eggs Benedict among those that I have consumed. It was delectably paired with Paris ham, all tender and lean while the Pique Nique's fries were thick-cut and crisp. The portion can feed 2, given the sizable English muffins which yield 1.5 times that of McDonald's. I got to share it to make rooms for dessert!

Farmer's (S$10.00) can be somewhat improve on. A serving of thick white toast (presented in halves stack on top of each other) and whipped cream spread came alongside with the greasy-looking eggs. The omelette was done up with 3 whole eggs which I thought was excessive. The egg fold has been filled with diced ingredients, reasonably seasoned; onions, bacons, potatoes, mushrooms and fewer than none sausage bits. I'd wish the omelette had been more fluffier and not overly cooked like this while the bread can be more browned. The toast didn't appear to have been exposed to any heat, still whitish but lightly crisp when touched. The portion however, fits a gentleman.

To satisfy the sweet-toothed me, I ordered the Hot Iron Waffle (S$8.50) served with maple syrup and a scoop of vanilla bean ice-cream. Again, the sad-looking dough cake was squashed up in the barely breathable "Lasagne baker", almost breaking into 2. To rescue the poor soul, we have to ask for an additional side plate which turned out to be another petite "Lasagne bake" (jaw-dropping reaction, no normal plates here?), of which I labelled it a size 0 if the proper meal was served in a size 10! At last, a quarter of the waffle could now fit nicely in the size 0 dishware. The waffle tastes Belgian but not Liege. It has larger pockets but the cake has a mild taste, almost tasteless.....

For full story, please read;
http://www.epinosh.com/2012/05/pique-nique-takashimaya-singapore.html