For original review, please refer to http://www.makeyourcaloriescount.com/2014/07/sg-arossa-grill-wine-bar-dressing-up.html

Tucked away quietly in a corner at Scotts Square, Arossa Grill & Wine Bar is quite a rare gem within the busy shopping district of Orchard. Specializing on grills, the philosophy of female Chef Chiaki Watanabe lies in Simplicity. She sources for the freshest seafood and grills from Australia and New Zealand before she works her magic with accumulated culinary experience working in various restaurants in Italy. Led by the in-house sommelier Louis, there is also a selection of more than 120 labels of old and new-world wine in addition to classic cocktails.
Following her roots, Chef Watanabe observes Japanese and to a great extent, Italian traditions closely. It is also imperative for her to introduce pockets of creativity in her dishes while upholding quality. Setting strict benchmarks for herself, she continuously strives to improve and her sheer determination may be witnessed as she is the only lady in her culinary class who remained a chef today. Interestingly, while discussing with Chef Watanabe, we learnt about the dominance of males in Japan's socio-economic position and while the status of women is revolving, it is rare to see a Japanese lady to head a kitchen.Sommelier Louis and Chef Watanabe spontaneously agreed to a picture!

Moscow Mule | S$15, S$18/++

Moscow Mule | S$15, S$18/++

0

Moscow Mule | S$15, S$18/++

There was no better way to break the ice among the diners at the table with a glass of cocktail each. Moscow Mule is a refreshing concoction of ginger juice, lime and vodka and at present there is an ongoing promotion 1-for-1 Happy Hour Session and is valid from Monday to Saturdays, 1800 to 2100hrs!
Other available cocktails include Whiskey Sour and Lime Mojito. Arossa is in the midst of introducing more cocktails so stay tuned for more interesting mixtures coming up!
Complimentary bread

Complimentary bread

0

Complimentary bread

Freshly baked by Chef Watanabe, the focaccia and walnut loaves were a delight and warms up the stomach for the food to come. Served warm, the walnut bread had a nice crust on the edges while remaining soft on the inside. The focaccia had a nice level of salinity which suited my palate but the accompanying condiment took things a step higher.This specially prepared dipping sauce to go with the bread is a blend of anchovies, garlic, olives and drizzled with olive oil. Expect an intense burst of savoury flavours when you spread it across your bread but it was so good that the diners were requesting to buy portions of it home!

Calamari | S$21/++

Calamari | S$21/++

0

Calamari | S$21/++

The deep fried squid had a nice crispy batter that was perfectly matched by the spicy aioli sauce. Do not worry even if you have a low tolerance for heat because the spiciness was mild and together with the calamansi, it was well neutralised and balanced. I liked that the fresh squid was cooked beautifully to retain a nice chewiness to it.

Lasagne di Melanzane | S$22/++

Lasagne di Melanzane | S$22/++

0

Lasagne di Melanzane | S$22/++

I believe most people have tried various renditions of lasagne but having eggplant as the core ingredient was surely something new for me. Being a huge fan of eggplant, I have had my fair share of disappointment when it comes to preparation techniques from most restaurants but this was firm and moist. It was cooked perfectly and the rich creamy cheese would make most swoon.

Chitarra | S$29/++

Chitarra | S$29/++

0

Chitarra | S$29/++

Chitarra | S$29/++

0

Chitarra | S$29/++

The homemade square-cut pasta reminded me fondly of my experience at Sanpoutei Ramen where they were one of the few places which serves squarish noodles. The fresh sea urchin used was blended into the sauce which was rich, creamy, briny with a slight nutty flavour.
While I enjoy my pasta slightly undercooked, retaining a slightly hard texture, this might not appeal to most who prefer a more al dente touch. So if you are ordering the pasta, it would be recommended to make your orders clear and known to your server.
Guanciale di Manzo | S$37/++

Guanciale di Manzo | S$37/++

0

Guanciale di Manzo | S$37/++

Guanciale di Manzo | S$37/++

0

Guanciale di Manzo | S$37/++

This Piemonte style beef cheek was braised in red wine and acacia honey. Unlike most savoury preparation methods, this tasted surprisingly good with the tender meat almost melt-in-your-mouth. The slightly saccharine gravy complemented the smooth potato mash, overall a palatable dish. I was told that most of the cuts would be prepared medium-well unless instructed otherwise upon ordering.For different types of meat or seafood served, the sommelier can actually recommend various forms of wine-pairing and for our beef cheek, we had the 2009 Lapostolle Cuvee Alexandre Cabernet Sauvignon to match. It delivered a crisp and grassy flavour that was bold and intense.

Tonno | S$36/++

Tonno | S$36/++

0

Tonno | S$36/++

Grilled blue fin tuna with caponata. From my understanding of caponata, it should carry a sweet and sour tinge due to the use of sweetened vinegar but I found that lacking in the dish. I was quite disappointed with this as I had expected more given Arossa's specialisation in grills. It was slightly overcooked which resulted in a slightly stiff texture. Personally, I would prefer my fish bear some tinge of pinkness on the inside while seared beautifully on the surface. The fresh and crisp tomatoes livened the dish with its burst of freshness.

Tiramisu | S$14/++

Tiramisu | S$14/++

0

Tiramisu | S$14/++

Introduced as one of Arossa's signature desserts, it was with great anticipation that we await the arrival of the tiramisu. All the elements were checked with the velvety mascarpone cheese juxtaposing the coarseness of the cocoa powder though the alcohol level was quite reserved and did not quite shine through. Nonetheless, it was a remarkable dessert that is worth a try when you visit.Overall, I felt that the ambience is simply sublime. Tucked away at one of the latest buildings to occupy the Orchard district, Arossa within Scotts Square is beautifully decorated with its brick wall layout, illustrating a very rustic look and feel. The service was impeccable and Chef Watanabe would even come out to greet her guests and diners. The open kitchen concept right in the middle of the restaurant is also an interesting feature and while there was hits and misses on the food, it has a comforting aura that makes me want to return after the first visit.
For those working in the area, be sure to check out their lunch set menus starting from S$15 and goes up to S$38/++ for the four-course Executive Lunch. Chef Watanabe also innovates and reviews her menu periodically and with the National Day coming up, she has prepared a special five-course dinner set priced at S$75/++. There is no doubt that the chef pays top attention to the source and quality of her ingredients and while you might notice that most of the cooking have a more Italian influence, there exists elements of Japanese touches especially with the selection of premium ingredients.

District 10 opens its fourth branch at The Star Vista with the concept of a bar with different themes at each outlet, we came to this one which allows diners to chill out and enjoy tapas at the bar table. However,we are here today in anticipation of their newly introduced brunch menu available only on weekends!When it comes to daytime on weekends, it becomes so family-oriented unlike the usual perception we've had prior to this visit. There are inflatable bouncer at the outdoor dining area, tiny chairs and tables for children to have some fun themselves in the midst of the chitchat sessions of mummies and daddies. Attentively, there is also a kid's menu with animals on it provided with colour pencils for them to play!

Spanish Omelette with Bell Peppers, Mushrooms & Chorizo | $14++

We appreciated the generous amount of food they served here, with a big patch of omelette as main and together with sides of half a grilled tomato, hash brown and plenty of rocket salad. The crunchy bell peppers mixed in the omelette complemented well with the soft mushroom, flavoursome chorizo and eggs. A simple dish well executed.

District 10 Eggs Benedict | $16++
Poached Eggs on Toasted Muffin with Sautéed Spinach, Smoked Salmon & Hollandaise SauceWhile the serving was similarly generous for this dish, the major drawback was the hollandaise sauce on the poached eggs was not thick and creamy enough, perhaps due to the imbalanced proportion of egg yolk and butter. The muffin was toasted to perfection together with smoked salmon and sautéed spinach that sat on top, which completed the dish.

Pandan-Coconut Pancake with Gula Melaka Syrup | $9++

We thought that this dish had the best mixture of ingredients out of others, it was a fusion of Southeast Asian and Western cuisine. We loved the fact that the pancake was actually made from pandan and coconut, as well as drizzled with gula melaka syrup replacing maple syrup or honey on top made the dish addictive! The drawback of it would be texture of the pancake tasted like 'kueh' which lacked fluffiness, though some might like the way they did.

Pizza Margarita with Tomato and Buffalo Mozzarella | $19++
This was not part of the brunch menu but you could order from their main menu. We loved this simple yet delicious thin crust pizza as it was the highlight of the whole tasting. A harmonious combination of tomato sauce and cheese spread was nicely complemented by the soft and chewy buffalo mozzarella that was evenly placed on top of each slice of the pizza. We unknowingly finished the pizza slice by slice!

Antioxidant (Peach, Green Apple, Mango and Strawberry) | $13++

Antioxidant (Peach, Green Apple, Mango and Strawberry) | $13++ ...

0

Antioxidant (Peach, Green Apple, Mango and Strawberry) | $13++ ...

We find that there are always different types of juices out there which try too hard to blend many different types of fruits which may not always turn out tasting pleasant. This particular rendition with peach, green apple, mango and strawberry turned out surprisingly smooth and good! After drinking this antioxidant-rich juice, it certainly made our calories count!Apart from their tapas, now diners could enjoy their new affordable brunch mains at a relaxed ambience surrounded by laughter!

Having been known for its rich, affordable mama papa-style Malaysian dishes, Papparich now introduces their all-new Papparich Plus at Plaza Singapura and OneKM Tanjong Katong. Papparich. PLUS? Yes, the new expanded menu is all about larger communal　dishes with bolder flavours that showcased the colorful heritage of Malaysian delights. The Kampung Fried Rice $10.90 may have humble origins but is no way short of flavours. Shreds of kangkong, julienned chicken breast, squid with a sloppy fried egg plopped and crunchy ikan bilis, the grains might not look refined but won our hearts with the arresting wok-hei aroma and well-seasoned taste. The Sweet & Sour Crab Meat with Fried Rice $11.90 is Papparich's founder, Rich Tan's interpretation of the Singapore Chilli Crab. An experimental work that missed the mark for the sauce was too sweet and lacked depth. For those who used to the tangy Assam Fish Head, the Red Snapper Curry Fish Head $34.90 may lack the punch. But this Indian-Middle Eastern inspired fish pot is no less intriguing and mesmerizing. The clever use of 22 spices such as kunyit, buah keras (candlenut) and biji halba (fenugreek seed), bolstered the coconut milk-based curry broth, giving it a full-bodied, robustness. Not keen on the fish head? there is also the fish fillet version. It's sort of a déjà vu encounter with the Ayam Masak Merah $12.90, which uses similar ingredients and cooking techniques like the Chinese Stir fry pork Gu Lu Rou (咕噜肉) . The adoption of chicken thigh instead of pork levelled the tenderness but the flavours of the sauce could be teased out further.The two unstoppable dishes were the Sambal Aubergine $9.90 and the Four Heavenly Kings in Sambal Belacan $11.90. Deep-fried till beautifully blistered on the skins, tossed and coated in Sambal hot chilli, the Sambal eggplant is a truly venerable rendition and the BEST I've encountered so far. The Four Heavenly Kings, represented by ladyfingers, long beans, eggplants and petai, faced off one another in a spicy formidable battle intensified with the deadly yet assertive belachan paste. To douse the burning fire in the stomach, nothing beats the Pappa ABC $4.50. Shaved ice drenched with palm syrup and evaporated milk, then heaped with grass jelly, chewy palm seeds, sweet azuki beans, creamed corn and green squiggles of cendol. Pappa Chendol $3.90

If you tend to have butter kaya toast than the steamed version, it's time to try the Hainan Steamed Bread with Butter and Kaya ($3.90). Baked and delivered fresh from Malaysia, the white bread has a uniquely tender, stretchy texture; a heaven match with the cold butter and fragrant green kaya. I haven't had the classic Roti boy bun for ages and this PappaBun $2.50 comes close to a good one. The coffee crust was too thin and delicate, while the core could filled with more luscious salty butter. Nonetheless, it's a simple versatile bun that could go with the Black Gold Coffee (Iced) $5.50, prepared by soaking the Arabica coffee powder overnight in ice to "brew" out the coffee essence and eliminating the acidity.

What's good to know is that the Plaza Singapura opens till 1am, making it a great supper location right in town after movie or shopping. Family-friendly dishes, hearty flavours, affordable prices. I definitely left feeling a richer person after such a scrumptious meal.

Full review: http://dairycream.blogspot.sg/2014/10/papparich-plus-richer-papa-now.html

I've never watched the film Babette's Feast, but I'm pretty sure the food served at the same-name restro-bar in Singapore is definitely Not as sleep-inducing as the film for me. I love French food as well as Japanese food and nothing could sound more anticipating than the fusion of both. One classic example is the Duck Confit Donburi $28 where the humble rice staple of Japanese students and office workers alike are prepared the French way. Or more precisely, the familiar kentang aka potato is upgraded to premium Japanese grains, drizzled with some mysterious Babette sauce and topped off with a crispy duck leg that was slightly leaden and dry. The steak and foie gras donburi $28, draws from the humble gyudon, though it's difficult to equate both beef dishes in actuality. Yet I would happily trade a gyudon for this hearty bowl because the less-than-medium doneness steak is comfortingly soft, coming close to my best steak in Tokyo. The degree of seasoning might be a little harsh but just fine if you have them with the rice. I love soba but the Salmon & Soba $17 did less to ruffle up my serenity. The sous-vide salmon was overdone and bland, falling out of sync with the sweet tamagoyaki and nori flakes, though I appreciated the smooth firm bites of buckwheat noodles.

On the other spectrum of the menu "Small plates and tapas" are some comfort dishes, meant to satisfy late night pangs without too much unnecessary calories. The Charred Cauliflower ($8) is an unusual order; white flower heads literally "charred" to the right softness, served with a very mild yuzu velouté and lots of aromatic fried ginger. Signature Honey Yuzu Ice Blended, Yuzu Beer, Passionfruit Gin Cocktail, Hot Matcha Latte. I thought avocados and octopus are two very unfriendly lowbrow ingredients but Babette has transformed them into something delicious. Avocado puree are sagely accessorized with fatty aburi, crunchy pickles, tomatoes in the Roasted Avocados $12 to produce an unfamiliar yet awesome texture. Think an inverted salmon tartare. TheOctopus salad with Japanese dressing $17 and citrus segments provided a perky slab of acid to cut thorough the smoky flavours of grilled octopus. The food that night was a mixture of appealing and ho-hum, but not till I chanced upon another gastronomic epiphany of my life. Ladies and gentleman.......let us welcome the Matcha Lava Cake! *applauses*Not a novelty as Smoulders has launched a petty and unsatisfactory version years ago. But this was a terrific, dream-come-true amalgamation of the East meets West. Like the Madame Butterfly in the realm of plated desserts. So delicate was the molten creation that my heart wrenched in agony as I tearing down the walls with a ting fork and let the gooey yet viscous matcha flow. Not only will you feel tremendous guilt with every bite, lusting at the mellowness of the brew. But you'll be left inconsolable and wanting more when you are done.

Full review: http://dairycream.blogspot.sg/2014/10/babette-dessert-epiphany.html

Grub Noodle Bar is the third F&B concept from the people behind Grub at Bishan Park and Fix Café at HomeTeamNS. They have converted their previous cooking studio into a supper bar. The bar is located at Rangoon Road which is an approximately a 10mins walk from Farrer Park MRT station. Their official opening day is on 16th October and we had a media preview few days before they officially started.
The place has an open concept kitchen with simple and yet stylish interior design for the dinning place. With the huge glass display at the end of the place gives the whole place a spacious look. And most importantly their kitchen ventilation is well-designed as we were walked out the place without any frying smell.We started off with Kang Kong Salad S$7.00 which gave me a surprise. Unlike the salads that served in restaurants, Grub decided to serve salad with kang kong tossed in a Nonya achar and house dressing. It turned out to be an appetizing combination and touch of crunchiness.Chicken Drumlets S$9.00 coated with curry leaves, garlic and sesame seeds. It’s decent good with the crunchy bites and best have it with beer. Grub also offers bottled and draft beers for diners to enjoy the night.Soft Shell Crab S$13.00 served with mayo and house seasoning. Crispy golden deep fried snack with has the nature sweetness that blend well with the sauces.I would recommend you to try Hokkaido Scallop Tataki S$15.00 because it is my favourite. Fresh scallop lightly torched with mustard glaze and mandarin orange segments. Scallop sliced thinly with the well combination with the ingredients taste awesome just like sashimi for me.Venus Clams S$13.00 sautéed with beer, toasted ginger and lemongrass broth was indeed flavorful. Taste of clam sweetness and not overwhelming beer taste is just perfectly fine to have.Baby cuttlefish S$9.00 is another option for those we are heading for beer. The dish was deep fried into a delightful crisp with basil pesto mayo.Live Tiger Prawn S$15.00 steamed in sake, garlic and ginger glaze was a splendid one. Nature freshness of the prawn gives the sweetness into the seasoning.Assam Laksa S$13.00 comes with prawns, fresh cucumber, pineapple chinks and fish gravy. It’s a bowl of goodness with combination of sweet, sour and spicy taste. It is one of the worth trying assam laksa in Singapore as compared to other places though.Beef Noodles serving from S$12.00 to S$19.00 is the signature main course at Grub Noodle Bar.There are 4 types of beef slices – Pasture-Fed Brisket, Pasture- Fed Rump, 100% Hormone and Antibiotic free 150-day Grainfed Angus Sirloin and 100% Hormone and Antibiotic free 150-day Grainfed Angus Ribeye. The noodles are freshly made by their supplier everyday with their in-house sauce. The bowl is full of goodness and flavorful taste with the meatballs, minced beef and mushroom stew.
My choice of beef broth is the angus ribeye S$19.00 that has the smooth and tender meat texture. But the sirloin S$17.00 tasted not bad too. The portion served was value for money and quite filling if you are having it all by yourself. The beef broth is quite addictive with its mild and less oily taste. There is also homemade Chinchalok to go with the beef noodles and it taste pretty good.Grub Noodle Bar has started their operation on 16/10/2014. This would be an ideal place for people who are craving for supper or even those who knock off late and can’t find elsewhere to have a nice decent dinner.

Heng Hua seems like as though it had been located in the Yishun neighbourhood for a long time, but we only recently found it when we were aimlessly walking around the neighbourhood. It caught our attention as it is rare to find eateries featuring Heng Hua cuisine around, and being North-siders we were intrigued about it being situated around our corridors.Despite being a Heng Hua myself, I had not heard much about traditional Heng Hua dishes. My dining partner, who is also Heng Hua recommended to go for the Heng Hua style Mee Sua Kou ($4.00) . This is a traditional dish way back in the day; leftovers from dinner the day before would be thrown in a bowl and cooked in sticky, gooey broth with mee sua to form this dish. Of course, the one here at Heng Hua has no leftovers involved; we were surprised about the freshness of the ingredients, especially the mushrooms because they used fresh Shiitake Mushrooms in it. The Mee Sua Kou was springy and the gooey pork broth gave it a great flavour, and came with a generous amount of condiments such as crab stick, vegetables and tiny pork slices. The flavour, though evident was rather neutral; not heavy at all, and its advised that you share the smallest portion because its really quite huge for even the $4.00 portion size.We also shared a second main; the Heng Hua style Fried Bee Hoon ($4.00) which was flavourful yet clean on the palette. Springy beehoon that was not wet but still moist was addictive, and again a generous portion of clams, sliced pork belly and fresh greens. Mention-worthy was the sliced pork belly; thin but fatty and chewy. We finished the pork belly slices even before half the beehoon was gone.A dish that I would not miss at any Heng Hua restaurant (more of Putien; it is the only one I visited so far) would be the Stir-Fried Yam Cubes ($10.00). Unlike usual ones served outside these days, it does not come coated with honey but instead a sweet-savoury sauce with sugar. Nicely melted, it gave a sparkling glaze over the huge chunks of fried yam cubes without leaving any bit of grittiness. Because the chunks are huge, you get a lot of yam to chew, but the sweetness on the exterior is so well-balanced it was a brilliant mix of flavours. It is also barely greasy, and does not get sickening even after you finish the entire plate.Broccoli and Scallop ($18.00) may look like a simple tzechar dish, but I could not get over the crunchiness of every broccoli stalk nor the chewy, tender chunks of scallop. Even the sauce is amazing; it seems that they could have used a broth instead though we were not too sure.Easy a dish it may be, but a pan-fried egg tells a lot on the chef’s attitude on his cooking. Admittedly the Pan-Fried Egg with Shrimp ($10.00) was a bit misleading; seemed that they used prawns instead as the shrimps were just huge, meaty and juicy! We were impressed with this too; that fluffy omelette was consistent throughout even to the edges, and it made us feel like most Fu Yong Omelettes we had in the past were just bad … really bad.We also ordered a Shark’s Fin Soup ($25.00) to share. While it did have lots of bits to chew on and had enough of flavour, the soup was a little watery and when compared to the rest of the other dishes we had, it just felt a bit underwhelming because it lacked a wow-factor. Nonetheless, it is still something we did not mind ordering at all.

For more photos and the full review, please visit: http://jiaksimipng.wordpress.com/2014/09/15/heng-hua-restaurant-%E5%85%B4%E5%8C%96%E7%BE%8E%E9%A3%9F-blk-747-yishun-street-72/

Chic-A-Boo is apparently yet another brand that is set up by the same owners behind Aston’s; apparently a fact that I only recently learnt about after reading a Facebook post by ieatishootipost, which probably told us why it actually was located beside an Aston’s Express stall when it was in Ang Mo Kio. The menu at the HillV2 outlet did seem pretty similar to the Ang Mo Kio one, and while prices still remain rather affordable there seems to be a rough increase about a dollar for all the sets.Given that I had tried Set 1 ($7.90) previously at Ang Mo Kio, we decided to go for it again to see if they had made any improvements along with its move. The same deal goes; two sides, a corn muffin and two chicken parts with a soft drink. Chic-A-Boo does not allow their patrons to choose chicken parts, so you would have to do with a Drumstick and a Breast for Set 1. What’s good though is that you can mix flavours, which means you can actually order both Favourite and Hot ‘n’ Spicy in one set. Of the two, I preferred the Hot ‘n’ Spicy; its marination felt more thorough and the mild hotness did not kill that tangy flavour at the start. The Original was as tender, but felt less crisp, less thorough in marination and lacked a wow-factor to it. TCO Salad was an interesting side, but it was not the regular salad we were expecting; its zingy dressing is definitely refreshing especially after a fried meal as it felt like a Carpaccio instead. While the Sweet Potato Fries sounded enticing, it could have been better; more warm, more crisp and maybe slightly salty to tickle the taste buds. If anyone remembered my previous visit to the Ang Mo Kio outlet, you probably may have recalled that I was not too fond of the Corn Muffin. Glad to say they made major improvements to it now; its more crumbly and bread-like with the crusted top, and is no longer that greasy mushy mess that it was way back in the day!To try a wider variety of food, I decided to go for the Fish Fillet burger ($4.50). Buns were heated upon serving, and you get a bit of crustiness from it as well. I also loved the Fish Fillet, served hot and crispy and felt similar to Long John Silver’s fish fillets when they used to be way better. The other ingredients; the lettuce, the tomatoes and that slice of cheese that looks like it came off a Kraft pack are simply too pedestrian and made the whole package felt kinda cheap. And yes, even at $4.50 I felt really confused about it; it just felt like a burger that came off from a stall in any coffeeshop.For more photos and the full review, please visit: http://jiaksimipng.wordpress.com/2014/09/25/chic-a-boo-hillv2/

Lower East Side Tacqueria is brought by the same guys from Spathe. Specialising in Mexican fare, expect Tacos and Quesadilla offered here, with some plated dishes for mains. There are also a variety of alcoholic drinks available, which makes this spot a great place to head to for some drinks and snacks at night.We were in for lunch, but both of us came with our stomachs still relatively full from breakfast. Upon looking at the menu, we thought it would be wise for us to share a Quesadilla, which we chose The Campesinos ($10.00+). Described in the menu to contain Campesino Chorizo Sausages, Monterey Cheese and Tomato Salsa, we could not really detect the sausages as the filling seemed to be rather mashed up. There was also a interesting hint of curry spices within the filling, which went well with the cheesiness within. The dressing also complimented the Quesadilla well as it invoked a rather subtle touch of spiciness. It was not particularly up the mark, but its taste was very much decent for a light snack.I can’t get enough of Churros ($8.00+), so I knew I had to get those when I first saw the menu. The sticks may be short, and though it was on the dry side being crunchy and on the edge of being too hard, it was also satisfying at the same time as there was enough cinnamon sugar coated on each stick. Chocolate dip was watery, but had just the right amount of flavour. Dipping these sticks into the dip, the chocolate flavour goes nicely on top of the cinnamon sugar, rather than overwhelming it totally.Coffee ain’t exactly their forte actually. The Latte ($5.50+) was rather milky, though there are traces of its nutty-flavoured body around. Could have been better though.For more photos and the full review, please visit: http://jiaksimipng.wordpress.com/2014/10/11/lower-east-side-tacqueria-east-coast-road/

Whenever Sunshine Plaza is mentioned, I am sure that most of you would be thinking of Victor's Kitchen or Parklane Zha Yun Tun (Wanton) Mee House. Well, if you have missed my earlier post in 2011, there's another hidden gem in Sunshine Plaza and it is Ichi Tei Japanese Bento & Udon aka Ichi Tei!

Oh, since I am on this, I visited Victor's Kitchen 2 months ago. Standard has dropped, and their selection of dim sum and drinks has been decreased (which means several items on the menu are not available). It was a disappointing meal.

Back to Ichi Tei..Ichi Tei located next to the Parklane Wanton Mee is a small eatery specialising in Japanese cuisine such as Bento and Udon set. It is a small shop unit with limited seating capacity and can sit up to a maximum of 22 customers at any one time. Sounds alright? Well, there are just 5 tables with 14 seats inside the shop unit while there are 2 tables with 8 seats outside the shop unit. I would not advise you to visit if you are coming with more than 4 persons.Although Ichi Tei was just a small shop unit, it had a cozy and homely ambience. However, the chairs were not exactly comfortable.The kitchen located at the back was just a small narrow kitchen.

Ichi Tei is managed by two persons; a husband and wife team. The husband takes charge of the back end; the kitchen and cook the food while the wife runs the front end operation and serves the customers (takes the order, serve, collect payment and clear the tables). Disposable chopsticks and spoons are place on every table together with chilli powder. Two years back, I remember that the food used to be served on disposable bento plates for dine-in. I am glad that they have switched to something more environmental friendly.

The post shows a consolidation of food consumed over several occasions.Beef Teriyaki Don $10

The Beef Teriyaki Don served with potato salad and a bowl of miso soup was listed on the menu as a 'Must Try!'. Personally, I thought it was just average with nothing much to shout about. The beef did not strike me as particularly outstanding. In addition, this was one of the most expensive Don set on the menu. Their other Don sets fared better. Beef Teriyaki Don $10 - Potato Salad

The Potato Salad served in the Don sets was delish and left a deeper impression on me compared to the beef. It was essentially mashed potato.Beef Teriyaki Don $10 - Miso Soup

Miso Soup was decent.Chicken Teriyaki Don $7

On another occasion, I ordered the Chicken Teriyaki Don which was still as good as before. As with all Don set, it was served with potato salad and a bowl of miso soupChicken Teriyaki Don $7Chicken Teriyaki Don $7

The Chicken Teriyaki was grilled in a Japanese styled oven where the heating element comes from the top. The chef had to adjusting the height of the pan to ensure that the chicken teriyaki was cooked. The Chicken Teriyaki was to die for - it was well executed and delish. The top layer where the skin was, was grilled till it was sightly charred resulting in an incredibly crisp texture. Beneath, the meat was tasty and succulent. With each bite, the flavours and juiciness are bound to satisfy your palate.Shishamo Udon $7.50

On a third occasion, I ordered the Shishamo Udon which was not too bad. If you are a Shishamo fan, then this would be fore you.Shishamo Udon $7.50

The Udon was not bad and the soup-base was light and tasty.Shishamo Udon $7.50

The Shishamo were served separately with shredded Japanese cabbage and mayonnaise. The Shishamo were fresh and grilled till the ends were crisp. (Shishamo is capeline or what we commonly know as pregnant fish)

Overall, I would say that their food are not too bad. Ichi Tei would be a place worth checking out. The must try would be the Chicken Teriyaki Don. The Saba Don is also another item to try (based on my past visit 2 years ago). The service at Ichi Tei was prompt as it was just a small unit which can cater to limited number of customers. For such a small operation, you would be surprise that they offer quite an extensive variety of food. Although they have increased the price slightly compared to my visit in 2011, I am still of the opinion that is value for money. I noticed that during lunch time, a significant percentage of their customers prefer to takeaway the food as proper disposable bento plates were provided.

Do note, it can get quite warm if you are choose the table nearest to the kitchen.

Blogpost: http://foodiefc.blogspot.sg/2013/08/ichi-tei-japanese-bento-udon-sunshine.html

Sunday Folks. Sunday Market. Shrove Tuesday.

I'm not sure why these cafes are named after days of the week but I do know that they are run by passionate young people. Honestly, Shrove Tuesday is only my third cafe after returning from Tokyo. While I still hold a healthy skepticism with regards to the quality of cafe food, I am delighted to discover some stellar food here.Gelato is no longer a novelty but there is something playful when it comes to the Italian ice cream here. It's Gelato desserts. This magnum-lookalike "Milk Chocolate Classico" might not be convince you to splurge $10 but wait till you sink your teeth into the chocolate shell. Instead of the typical artificial-tasting buttery ice confectionary, a dense caramel brownie-like layer concealed in the fresh and smooth vanilla gelato, made it extremely pleasurable yet gratifying. Count yourself lucky if you managed to detonate one of their "BOMB" (bizzare ice cream balls), especially the salted caramel version which was unavailable during my visit.Same goes for the Matcha & Black Sesame gelato ($2.50/$3 for premium). Yes, these might be my two favourite flavors but there is a reason why they are standouts of their own species. The Black sesame gelato grabbed our attention away from its matcha counterpart due to its warm earthy nuttiness, thanks to the incorporation of grinded BS seeds and BS paste. But be forewarned that the sugar content for both flavours were askew. Waffles ($5) were light and delicately crisp on the edges, crawling in with subtle honey sweetness. Cakes are not as stellar as the gelato so expect standards to fluctuate with the nature of pastries. Baked goods like the Strawberry Rose Red Velvet ($4.50) had a stale, uninspiring rose buttercream, clearly not performing at its utmost. Though neither coffee nor orange was discernible in the Ivory Orange Coffee Mousse ($4.50), the texture of the mousse was smooth and wholesome. While there is a range of other cakes such as Peanut Banana, Tiramisu and cheesecakes, I'm contented with their gelato creations, which I hope can be further experimented and one day expand to become the forte of the cafe, apart from waffles and coffee.

As part of the celebration of Rebranding Traders Hotel Singapore to Hotel Jen Singapore, Little Devil and I got invited for Super Brunch by Hotel Jen Singapore. Cafebiz is the main dining area at the lobby that cater for the gastronomic satisfaction for the guests in Hotel Jen. Cafebiz served ala-carte menu and buffet ranges from exotic Asian, International and local cuisines.As today is a special occasions for the Hotel Jen, the spread was just superb and it is impossible to cover everything. However, we did try our best and the following are our recommendations.Appetizer (Smoked Salmon, Prosciutto with Rock Melon, Foie Gras & Apple Terrine and Sun Dried Tomatoes). These dishes basically our wake up call and kick start our appetite that was still in sleeping mode. Smoked salmon is good and fresh. The thinly sliced prosciutto perfectly matched with rock melon. While the apple provide the sweet touch to balance the smooth and velvety terrine foie grass. LD enjoys the sundried tomatoes so much, she went back for second round.Roast Selection (Roast Beef and French Lamb Rack). Weekend Roast always have a special place in my heart and my tummy. The roast beef were between medium rare to medium and thinly sliced upon serving. Mine was still pinkish and slightly bloody in the middle. Just like the way I like it. The meat is just tender and succulent, and goes well with the yorkshire pudding (kudos from LD on the yorkshire pudding as it is baked to perfection) and the gravy. The same apply to the lamb rack, tender and pink in the middle not over roasted. The potato gratin can be better with more cheese in between the potatoes. Yum Yum.Cantonese Roast Selection – Suckling Pig Only. Where there are many options like roast pork, roast duck, char siew and suckling pig, our recommendation that you just stick with the suckling pig and forget about the rest. Paying ode to the little piggy, it has minimum fat, crispy skin and tender and succulent meat. Together with the sweet sauce, it is just a foodgasm.Desserts (Lemon Meringue Pie & Custard Puff). The taste of the lemon curd and meringue has a nice balance between the sweetness of the sugar and tanginess of the lemon curd. The curd is light and smooth, sitting nicely on golden brown crust. The custard puff is just light, smooth and not overly sweet. The apple strudel and pear tart tartin are quite ordinary.Finale (Wild Mushroom Risotto) cooked by the GM of Hotel Jen, Mr. Clifford Weiner. Well you can consider this as the start of the attraction. It was supposed to be ready by 12.45 pm, however due to his other commitments, the risotto was only ready by 1.15pm. Although we were slightly in food comma and minimum stomach space available; The wait was indeed worth it. The risotto cooked to al-dente, infused with flavourful broth. The wild mushrooms were sautéed separately and only added upon servings. LD just wished that it has more cheese in it but she still loves it as it is her favourite Italian dish While they are quite a few a selections for sushi, sashimi and cold seafood on offer, we find that it does not really give us the WOW feeling. I have to say our tummy prefer something warm and hearty for brunch, cold seafood dish are at odds with us that day.Notable mention, for cheese lovers, they have this special Cheese Counter, supplied by The Cheese Ark and according to LD, the cheese spread is superb.Overall, it is indeed a Super Brunch. The buffet spread was extensive with a few items that we mentioned are so much better compare to the rest. We consider this one of the heaviest brunch we ever had.

Thank you very much for the Hotel Jen Team for the invitation and asking us to come earlier so we can take gorgeous pictures of the Super Brunch Spread. For the complete Chubby Botak Koala experience and more food photos, check out the following link: http://www.chubbybotakkoala.com/2014/10/cafebiz-hotel-jen-singapore.html