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http://www.epinosh.com/podi-the-food-orchard-singapore/The new "bold" eatery; PODI - the brainchild of Cedele, unveiled a spread of high-end dishes. One pointed that PODI bares the meaning for Bold, the Germans call it. To me, while the name represents the new restaurant's philosophy for being dauntless, creative and being exclusive, they deliver more towards International cuisines. A few on the Westerns - Grilled sea bass, seared NZ beef steaks; then the Italian range with pasta & risotto; Turkish range - Stone-baked Pide Pies, all of which without the influenced from the Germans. In my opinion, PODI epitomizes the beauty of healthy eating, taking care of those with strict gluten-free diet in exciting form with quinoa, millet and brown rice being featured in the dish. They are serving breakfast/Brunch from 10:00am - 12noon (not 8:00am per their webpage upon clarifying) with a varied pancake range and herb omelettes. Those who yearn for a light alcoholic kick, may go for Mojitos, Sangrias, Martinis and many more under the cocktail listing, wines are available too. Seriously a wider pick from a food orchard.Paying close attention in the preparation of food, PODI delights customers with fresh and healthier choices. Here, you will be able to begin with small plates, ideal if you have a larger dining group. I wouldn't mind having a small plate as a teaser. Small plates, not exactly bite-sized that comes with meat, seafood and salad options. Particularly, I am attracted to the Mini Burgers.A huge fan of Cedele's bread, I get to savour slices of wholemeal bread with balsamic & olive oil dips, here at PODI serves complimentary. At Cedele, one requires to pay $1 for a free-flow of bread unless a regular bowl of soup is ordered. So, it's a inexpensive deal.Adorable puny burgers arrived in pair. This is one of the delicious burgers I had under the Cedele's Group. The size makes a perfect starter, and 2s can be quite filling if you ordered a salad small plate along with. The buns, glazed with a touch of rosemary accentuate a louder note than one without herbs. Each mouthful was met with a bit of that crunchy Italian bacon strip, it's saltiness intertwined the moisture in tiny slab of tender, juicy beef patty; creating a different layer of robust flavor and mouth-feel. I love that tangy with a light garlic scent mayonnaise spreading underneath the bun, tingling softly to keep your taste buds awake.While waiting for my treats, I sit back to observe things around me. Its not uncommon to find people willing to swing here for a caffeine fix, their table having a slice of cake. Most of them are attracted to this bright casual spot for a quick get together - in pairs - in small group - young and old. The new restaurant (open-concept space in the mall) has a pleasing ambiance - spontaneously like the All-Day-Dining outlets at Wheelock Place & Raffles City.The Cinnamon honey cake fared slightly better than the Whoopie pie. The cream frosting here is soft & smooth but overly sweet. While the crushed walnut in the cream enlivened the cake with a bit of crunch, the nutty flavour becomes the spotlight. I find the cinnamon spice a bit faint, though the cake texture is moist and fluffy. Not knowing exactly what was covering the cake, it tasted like some sort of a spiced almond meal. I chose to do away with the almond cuppaccino ice cream and have a solo cake instead, paying for $12 instead of $15. That is to say, you saved $3 for that scoop of ice-cream, $0.80 less than what would cost you at Cedele for a scoop of Cloud 9 version - Eggless & No trans fat! Alternatively, they offer 2 scoops that plate with roasted nuts, mixed fruits with a dollop of chocolate sauce at $10. Didn't like things look complicated, I'd prefer getting a 2 scoops from Cedele's counter. I only liked ice-cream in its simplest form.

You will be delighted if you hold a Cedele member card, from 15th November till 02 Jan, 2013, you will get a 20% off on all food items. And if you are looking to order some cookies this Christmas, they are having this Chocolate Crinkles Cookies - a dark chocolate fudge-like soft cookie, capped with confectionery sugar, available from 15th November onwards.

For a full story coverage and picture, please join me at the dining table: http://www.epinosh.com/brussels-sprouts-singapore/Not that teeny edible buds that everyone’s knowing, but possibly associate with the capital of Belgium when one talks about Brussels – its largest city. I remember seeing that naked boy peeing into the fountain’s basin, if you can guess who I was referring to. Of course, one has to walked quite a fair bit from the Grand Place (side lane from Brussels Town Hall) to meet this famous bronze statue, wasn’t tall, about your 24″ LCD monitor, measured diagonally. Yes, it’s the famous Brussels landmark of today - Manneken Pis. During my trip to Brussels, I couldn’t recall eating these miniature cabbages which are seemingly popular and may have originated here since early 13th Century. I have no chance to validate if naming this eatery “Brussels Sprouts” has anything to do with its origin since it offers Belgian cuisine, unless Emmanuel Stroobant stands before me.If you are familiar with cable channels, then this “Chef in Black” is no stranger to you. This blond-haired punker who is obsessed with bikes has a long list of achievements under his belt. Started off as a humble dishwasher at 16, this young man worked his way through to his first restaurant - Le Bal in Liege where he lives. He was barely 23. Then he came to the Asia Pacific and won himself several respectable titles/awards and founded Saint Pierre (2000) – his first restaurant in Singapore. A few other awards followed through; Most Innovative Menu 2002, 2004 and 2007, the World Gourmet Summit – Award of Excellence. Today, this ambitious 44-year old manages and provide consultancy to 7 restaurants under The Emmanuel Stroobant Group (with his no. 8th – Brussels Sprouts 3rd outlet coming up at Sentosa Cove); took time starring in the latest AFC Original Production - 36 Ways to Live; and kept himself busy with cookbooks writing. The avid yogi and a believer in eating Organic produces has turned vegetarianism for some health reasons. I don’t know, but I think it’s painful for a chef to abstain from meat eating. Again, with superior culinary skills, a chef will circumvent any restriction in ingredients. Besides, all the 7 restaurants cook with living organisms, each serving its niche cuisines.

Brussels Sprouts at Big Splash is the 2nd outlet following its first at The Pier@ Robertson. It was a distance away from my usual arrival point – the defunct East Coast Park McDonald’s. I missed the area so much that I decided to stroll my way to the Big Splash. It was not effortless. I could feel that blow torch blistering my scalp after that 5 minutes’ walk but I continued.The blazing heat was unbearable! The sun was beaming right into the restaurant - a greenhouse I am entering. Packed with families and couples, dining at Brussels Sprouts on a Sunday afternoon was full of elation. Didn’t want to sprout like a mung bean, I begged for high-table seats next to the bar. It was so much cooler without that see-through glass roofing and well-ventilated with sliding glass doors being pull apart. I would definitely appreciate its architecture during the night, not on a sunny day. It took a while before I no longer feel the heat. With more than 120 varieties of Belgian beer available, it is a common sight to see everyone gulping down a glass of icy cold Hoegaarden – mostly foreigners, while I am with my bubbling cola.

Without delaying, I gave my orders to one of the wait staff who looks so peppy. Not knowing what to do and didn’t want to toy with my phone, I turn to watch the kids running around with their colorful balloons. I enjoyed the causal atmosphere it brings with laughter and cutlery orchestrating in the background. What a lighthearted moment.The food arrives. I had one of the Belgian classics - Moules Frites. The portion was larger than I expected, given a starter at 350 gram (S$20.00). The pot was filled with wedge-shaped, blackish shells, half-drowning in the broth. Each valves split opened fully, revealing its meat body soaking in that savory veal stock made peppery with paprika. The mussels taste fresh, a light ocean scent. Smaller breed, they are slightly chewy but easy to swallow. Perfect. It goes well with the diced chorizo in the broth. Overall, the pot of moules was good, though I find something lacking in the broth – more briny and requires a balanced flavour. Maybe I should just opt for the classic Brussels Sprouts version.What is Moules-Frites when mussels comes without fries? That basket of chunky cut fries is so dominating! Crisp on the exterior, meaty and soft in the middle – my weakness ever. To make it more evil, it was made refillable! Argh… put them to jail, stat!! It reminds me of that tantalizing scent wafting from those thick & fluffy chips served in paper cone, which I happily eating away on the street of Amsterdam!The Fish & Chips (Vis En Frites) going for S$24.00 was monstrous, just as they named it – “Big Eat”. Who hasn’t eaten Fish & Chips in their life!!? I have a few tries in London which I find one that I didn’t quite enjoyed, with skin on. Then some in Europe and then in the United States, mediocre at best. But, this one I find it hard to resist though not at their prime. The batter covering the white fish was deep fried to golden crisp and I wonder if beer has been added to do the trick. When you forked into the nice crisp crust, what you get is a layer of soft, moist and fresh piece of fish meat. Not overly greasy is what I am attracted to. Don’t neglect the lemon wedge, give it a hard squeeze – it makes a different. A handful of hot fluffy chips were laid underneath the big slab of fried fish – dancing with gusto! Dip into any 3 condiment that comes along – hunter sauce, curry tomato, garlic saffron mayonnaise, each steak turned even more globby. A hearty late-night supper treat & you can forget about your next day’s breakfast!To complete the Belgian fare, I thought the Belgian Waffle is not to be missed. I am especially looking for a crispy outside and a creamier interior. I swear this is the first I had. Unlike other ice-cream parlor that serves the American style, this Gauffre evolves between a Brussels and Liège version. Lightly crisp on its top crust, the cake is eggy than anywhere I have tried. It tastes sweeter, has a moist and dense structure. If you were to ask what it resembles, I have to say, very close to a muffin but less rich in taste. Even though the dough is sweet, it complements well with the accompanying vanilla ice-cream which is surprisingly less sugary. If you enjoy sweet and soft masses, then this S$12.00 high grid cake may be your best pick.

If you are keen for a weekend breakfast at the same time watching the coast, Brussels Sprouts at Big Splash serves Sunday Breakfast menu. Only at this outlet, you get to choose between sandwiches, tartines, sausage platter or simply just go with a Brussels Sprouts Breakfast to save your agony in decision making. What a way to sit back and appreciate that short Sunday moment.

For a full story coverage, please visit:
http://www.epinosh.com/kiseki-japanese-buffet-restaurant-singapore/

I am not a typical fan of buffet-style meal but I am happy to have it once in a while. And specially when the group is large, I can rest assured that each of them will find something fanciful among the 8 self-help stations. This is achievable, given the mega spread Kiseki is offering. Not sure if its a blessing, but close to 40% of the range are non-Japanese cuisines. While the Japanese dishes still make up the majority, I am one of those weirdo who only eye for that fluffy looking deep pocketed batter cake resting on the iron rack. For all you know, I am dotty about waffles.In my view, a buffet feast equates a marathon participation. Just as the gun sounded, I find myself derailed and taking shortcuts to the finishing line – dessert station. There, my eyes are fixed at the lady behind the waffle maker, counting the number of waffle wedges she is dishing out and eye balling frantically for condiments for a switch up. Fresh fruit dices -nope. Candy rice – nope nope. Jellied puddings, mochi and Daifuku – nope nope nope. Until I reached the chilling box with 6-8 flavours of gelato – yes; black sesame, green tea & vanilla checked. Then that chocolate fondue drizzles – again marked! They are invited to join me at my table.Not to worry if waffles didn’t wow you, there are bite-size green tea azuki and cheese cakes to make you smile too.

After the off-track, I joined the rest on the official route – pacing up and down the counters, examined each food items closely. I picked a few sizable tempura from the Agemono sub-section – ebi, kani stick & yasai (broccoli), all tasted fresh and crunchy of which, I liked the vegetable most. Okay, crowned me a vegan if you like.Then slightly to the right, there are Teppanyaki & Robatayaki where you find monstrous grilled salmon fish heads, shishamo, baby tender chicken teriyaki sticks and grilled plumply shitake mushrooms. Towards the end of the row, I ordered some wok fry assorted vegetables, mostly bean sprouts with a few stringy choy sum – not bad though I’d prefer marche’s. My girlfriend ordered a portion of Teppanyaki pork collar in ginger sauce which I thought was pretty delicious, moist and very tender, not fibrous and the seasoning was just right. The cook done it better than the garlic beef steak which tasted leathery. Oh, please bring along those table-numbered mini file clips found on your table when ordering so that the wait staff could send the food when it’s ready.Walk around the bustling see-through kitchen, another row of food items revealed. At the left-hand corner, you could order Italian pasta of 3 choices – Wafu vinaigrette dressing, creamy carbonara or konkase tomato sauce; alternatively, pick up a ready thin-crust pizza with teriyaki chicken, Japanese curry or seafood toppings. Potato-goers could give the Rösti a shot, its shredded surface was pan-roasted to crisp but it lacked that robust buttery flavour I used to know.

Stroll along and you get to reach out to more fried items like potato ebi rolls, cheese crab balls, seafood Croquettes, Haru Maki (spring roll) seafood. Next, I flipped open the steamer cover and help myself to the hearty winter dish – Japanese oden with plentiful of squishy quail eggs, fish cakes with hidden popping fish roe, perfectly stewed daikon, glutenous konjac (greyish starch corms) and the most delightful Kinchaku pouch - deep fried bean curd wrapped with fish cake. I enjoyed the light soy sauce broth that makes everything taste homely.While I skipped the egg plants and roasted chicken, I took a bite on the Japanese curry udon placed along the next counter. I am glad that the udon didn’t taste overly soggy but the curry seasoning was a bit loud, somewhere didn’t fare quite right. I heard the pork shabu ramen did better. Well, I was unlucky then.

You may want to try out Chawanmushi or Tamagoyaki in the bamboo tray plus a bowl of steaming hot seafood soup. Or simply walk to the adjacent counter for some cold seafood selections – chilled prawns & mussels or clams, salads, soba, sushi and sashimi.

With so much to offer, what else could make my people über happy? I don’t know.

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 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!