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Fat Cow @ Camden Medical Centre, A MooOOrgasm Experience

noreply@blogger.com (His Food Blog) — Fri, 10 Feb 2012 04:18:00 +0000

What do you get when you crossed a Japanese sushi restaurant with a Steakhouse? You get Fat Cow, a “Japanese-inspired meat atelier” located at Camden Medical Centre, conceived by The Big Idea Group, which was formed by the merger of the people behind Kinki Restaurant and Bar and The Marmalade Pantry – who understand a thing or two about creating food establishments with a little swank and seduction.

One gets to sit around the open kitchen, or “workshop”, behind a U-shaped counter akin to a sushi bar, and subjected to all the teasing and seduction by the chefs who would prepare, cook and serve your artisan meat right before your eyes.

And if all that food porn isn’t enough to pique your curiosity, Executive Chef Wing Lam had conjured up a special Valentine’s Day Set Menu priced at $388++ per person to tempt you to succumb (available only on 14 Feb).

Upon arrival, guests would be greeted with Champagne & Canapé along with Foie Gras with Sweet Potato Brioche and Alaskan King Crab Tempura, which unfortunately wasn’t available for tasting when HFB was there. But as a goodwill gesture, their signature cocktail of Kurai Tenshi ($28.00), meaning Dark Angel, was suggested and HFB went along with it. Subtly flavoured with ginger wine, a whiskey lover would appreciate that Suntory Yamazaki 12 Years was used to create this concoction. Deceivingly flavourful and crisp with a sweet finishing from the Kyoto Maple Syrup, this drink pack a real punch and HFB was careful to sip moderately throughout the dinner. Dark Angel indeed!!!

First Course consisted of Sashimi of Chutoro and Hirame along with Sushi of Uni Yuba, Truffle Tai Sushi with Beluga Caviar, Negi Otoro and Wagyu Aburi.

Beautifully arranged like a bouquet, HFB could only say Fat Cow took pride in their sashimi. The fish were really fresh and soy sauce that came without wasabi was almost redundant.

While it was his first foray of eating Yuba, or soy skin on a sushi, he didn’t quite appreciate that it almost fully overwhelmed his beloved Uni, or sea urchin, as they both shared the same creamy and milky properties, thus unable for the subtle salty nature of the uni to shine through. A real pity as the uni looked really delectable!

Although the Tai and the Truffle was a hit, it was the Beluga caviar that ultimately excelled from first to last. The salty and buttery aftertaste that lingered within the mouth was simply divine! In view of the fact that that wasn’t the first time HFB ate Negi Otoro, he wasn’t too blown over by it, but that being said, it was really clean and refreshing on the palate. As for the Wagyu Aburi, the only word he that came to his mind when he consumed it was “Mmmmmm”. Enough said.

HFB was served Fat Cow’s signature Heart of Palm Salad as the Second Course. Along with the heart of palm that is usually harvested from the inner core and growing bud of a certain palm tree, the salad came with Mizuna, Yuzu Jelly and Sesame Dressing. A great appetiser that really opened HFB’s palate, the salad was invigorating and ingredients were really crisp, even though he felt the sesame dressing was a little too heavy for this salad.

The Third Course of Kegani Soup or clear broth of Horsehair Crab was probably the dish that let HFB down the most – crabmeat was made into balls and stuffed with Edamame – so much so that it only seeks to heighten the anticipation of the Main Course. The clear soup was clean and light, but HFB would have been more appreciative if whole crab meat or crab leg were used rather as he found it lacked the natural texture of the crustacean.

The highlight of the dinner finally arrived when HFB was served not one, not two, but three, yes, THREE, sampling portion of different types of beef. From top left clockwise, Australia Blackmore Wagyu Ribeye MS8+, US Snake River Farms Wagyu Ribeye, and the Japanese Saga A3 Wagyu Ribeye from Kagoshima Prefecture.

While the Australian premium pure-blood wagyu had an evenly homogeneous marbling, it was the US Wagyu that had a more pronounced meat flavour profiling, signature of American beef, amid its tender texture. But both had to make way for the intense marbling and subtle sweetness of the Japanese Saga beef. This is beef at its best and even though HFB was served two kinds of dipping sauce of garlic soy and ginger soy, it was without a doubt never needed. And if there was one word HFB could coin to describe this dining experience, it would be MooOOrgasm!!

Once the meat was outta the way, we were promptly served the dessert – White Chocolate Cheese Cake topped with a Candied Organic Rosebud. If you have a sweet tooth, this cheese cake is definitely for you. It was truly well-executed – really dense and light; but a little too sweet for HFB. Aesthetically aside, it also didn’t help that the rosebud was also sugary.

HFB then head over to the bar where the Digestive of Setsuai, a cocktail of Plymouth Gin, Lemon Juice, Japanese Belle Rose, Aphrodite’s Bitters & Sparking, was served. A really sexy and smoothing drink; it did its job of cleansing the palate, and almost urging HFB for a second round of food, or otherwise something naughty after a very seductive meal.

Disclaimer: No ratings would be given, as this is an invited media tasting. HFB would also like to take this opportunity to thank Fat Cow and FoodNews for their hospitality.

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Our Korner @ The Scarlet, PLUS Valentine's Day Package Giveaway

noreply@blogger.com (His Food Blog) — Tue, 07 Feb 2012 15:45:00 +0000

With a revamp of Desire at The Scarlet comes a completely new restaurant and bar all-day dining concept, Our Korner, which features international and Asian casual comfort favourites in their menu.

And the overhaul also meant The Scarlet did away with the posh intimate furnishing of Desire and transform it to a more welcoming and cosy environment of Our Korner.

HFB got going with Thyme To Roll ($16.00), Our Korner’s signature cocktail concoction of Bourbon, Brown Sugar, Lemon Juice, Orange Curacao, Thyme and Blueberries. A cocktail that came packed with punch – it had robust flavours and sets the tone for the evening’s dinner.

By marrying the cornerstone of Asian favourites with Western influence, one would thus be expected to kick-start a meal with their signature Laksa Clam Chowder Soup ($14.00) that came served in a focaccia bread bowl and a drizzled of truffle oil. A harmony of our local delight with a popular western soup, HFB thought it was a good match – creamy and nicely spiced, yet didn’t came across as too heavy for the palate. That being said, he didn’t quite tasted the “truffled” finishing, even if he felt the soup was superior enough on its own.

HFB was also introduced to their Oriental Wings ($16.00) that was said to be marinated with 14 different herbs and spices – thus offering the nice complex flavours bursting forth with every bite. Although HFB felt that the wings could do with a little more salt, it was not something a dip of the homemade spicy sauce couldn’t lend a hand to.

HFB was pleasurably satisfied with Our Korner’s Chilli Crab Sliders ($22.00). Essentially mini burgers that contained patties made with crab meat and diced water chestnuts; it came accompanied with their signature chilli crab sauce on the side. HFB thought the patties were really well executed – well breaded crust with choke full of crab meat with added crunch, the chilli crab sauce enclosed a nice medley of spicy, sweet and savoury all at one go. This is chilli crab made simple, yet divine!

Using chuck cuts from US short rib cooked with red wine veal jus, the Beef Ragout ($35.00) was full-bodied and a perfect combination for the garlic rice. If he had to pick on it, it was the portion was petite as a main, at least for HFB.

Seated on an Almond Tart and came with Dark Chocolate Cream and Nutella, the decadent Nutella Chocolate Tart ($14.00) was sinfully rich, but not too sweet. Definitely worth saving your stomach for it after a meal!

And to wash it all down, the Orchid Vanilla Tea ($7.00 per pot) would be an excellent choice. Sourced from Tea Forte, it came with a nice designed tea bag; and the tea had a nice pleasant vanilla scent amid the floral finishing. Comforting!

And if you are a morning person, Our Korner also offers Breakfast Buffet with Ala Carte option for $30.00++ per pax. Indulge in Western breakfast classics like Croque Madame, or Eggs Benedict and Asian delights like Laksa and Prawn Noodle along with a comprehensive buffet spread that includes unlimited serving of Soy Beancurd that rivals that from popular hawker stalls!

To top it off, The Scarlet is generously giving away a “Tease me all night…” Valentine’s Day package worth $360++ to ONE lucky reader! YES YOU READ THAT RIGHT!!

[UPDATE] Congratulations to Fiona of S852XXX5H. You have won yourself The Scarlet's Valentine's Day Package. The management will contact you shortly with the details.

Package consist of:
- One night accommodation in Deluxe Room
- A bottle of Laurent Perrier champagne accompanied with praline macaroons
- Naughty lovers’ amenities
- 20% off Valentine’s dinner set menu at Our Korner or Breeze during stayhttp://www.blogger.com/img/blank.gif
- Complimentary breakfast for two

Terms and conditions:
- Bookings are subject to change and availability
- Package is not valid with other promotions
- Prizes are not exchangeable for cash
- All decisions made by the management are final

All you have to do is to use 5 words to describe The Scarlet (HINT: Answer can be found on www.thescarlethotel.com), and email your answers with your Name, NRIC and Contact Number to cory@grace-int.com by 9 February 2012 (Thu) 2359 hours.

Disclaimer: No ratings would be given, as this is an invited media tasting. HFB would also like to take this opportunity to thank Our Korner and The Scarlet for their hospitality.

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Le Cuisson - A Pictorial

noreply@blogger.com (His Food Blog) — Tue, 31 Jan 2012 02:33:00 +0000

A French stall located in a coffeeshop in Queen Street behind Illuma. Set up by two of my seniors from at-Sunrice GlobalChef Academy - Chef Kenneth & Chef Wilson.

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DBS Indulge - A Night with Chef Sho Naganuma, The Underground SupperClub

noreply@blogger.com (His Food Blog) — Fri, 27 Jan 2012 07:42:00 +0000

After hearing and reading so much about DBS Indulge first “The Underground SupperClub” series held at St Regis with Chef Anthony Genovese, HFB was truly ecstatic to receive an invitation to their second event hosted by the highly-acclaimed Chef Sho Naganuma at the HY California, Marina Bay Sands. For those who hadn’t realised, Chef Sho was featured in the recent premiered “Great Dinners of the World” on Asian Food Channel.

For some who are unaware of such “underground supperclubs”, the menu is usually themed or kept as a secret and the dinner details are usually kept within those who are in the know. And DBS Indulge presents DBS Cardmembers and their partners with such exclusive dining experiences where renowned chefs redefine and give their own unique interpretation of the theme “food for the soul”. In this instance, the food served that night was off the menu of HY California, and purely created for this event.

Mocktails of Grenadine with 7-Up were served to guests upon arrival. And very soon, we were lead to our respective seats. Yes, HFB was among the honoured few who had the opportunity to dine, mingle and exchange conversations with Chef Sho and other like-minded food lovers on the same dining table! How awesome is that?

The man himself did a quick speech, excused himself and hurried off to the kitchen behind the counters to prepare our first dish.

The first savoury that was served that night was the Wagyu Beef Carpaccio with Aka-Daikon, Hijiki, Arima-Sansho, Meneji and Truffle. Chef Sho explained that when he first stepped foot overseas, he was surprised at how other people were using Japanese produce (beef) and turning it into something else he had never seen before, with their cooking techniques – and beef carpaccio was one of them. While the beef was extremely marbled and really gratifying, HFB was really astounded by the red daikon that the beef was paired with. It was the first time he had tried it and he was charmed by its fascinating crunchy texture.

With the opening of Hide Yamamoto at Marina Bay Sands two years ago, Chef Sho moved over to Singapore to helm its kitchen as their Executive Chef. And thus the birth of his creation – Singapore Chilli Crab Soup served with Mantou as his second dish. Such was his love for our celebrated local dish! The soup was clean, and delicate, yet intense with various flavours harmonising really well together. This was definitely HFB’s favourite dish for the night and one that he wouldn’t mind replicating it at home (hint: lots of ginger, onions, tomatoes, chilli (oil?) and chicken stock).

Most people loved their Black Cod, and to Chef Sho, this dish, or rather ingredient holds much meaning to him, as it was the first dish that he had mastered when he stepped up from a sushi chef behind the counter, and into the culinary kitchen.

Served with Pomegranate and Balsamic Reduction, Kumquat Compote and Winter Turnip Puree, the dish was a harmonious medley of flavours. Rich flavours of the cod goes well with the tangy reduction sauce, with the kumquat compote breaking the monotony with its sweet, plus chewy texture. And the turnip puree does a great job mellowing the whole dish with its palate cleansing quality.

For dessert to round off the night, he named it “Classic Japanese Apple Pie 2012”. Paired with a very interesting Yoghurt Sake, which HFB didn’t quite fancy, Chef Sho created his rendition of the dessert his mum always made for him when he was young.

Essentially an apple-flavoured ice cream placed on top of a very crusty pie, HFB really enjoyed the dessert that night. Such simplicity, but articulate much delightfulness within!

Disclaimer: No ratings would be given, as this is an invited media tasting. HFB would also like to take this opportunity to thank DBS Indulge, Asian Food Channel and HY California for their hospitality.

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Kohii @ One Shenton Way

noreply@blogger.com (His Food Blog) — Wed, 11 Jan 2012 08:41:00 +0000

Office executives working in the heart of Central Business District (CBD) have a new lunch venue – Kohii, or ‘Coffee’ in Japanese, is a contemporary Tokyo café and sandwich bar. Located at One Shenton Way, a high-end residential development in CBD, Kohii offers healthy value-for-money deli delights with a touch of Japanese sensibility.

HFB’s first impression when he set foot at Kohii was akin to him being transported to Tokyo downtown - the al fresco setup plus the servers dolled up in modern Japanese café-styled uniform.

But what caught his eye most was the menu that came with Japanese wordings, which added more character to the whole branding. HFB LIKE!

Tasting went in full swing with the much acclaimed Mixed Mushroom soup ($9.80) and Pumpkin soup ($7.50) as well as their signature smoothies – Ichigo Nana (Strawberry and Banana $6.30) and Ringo Cinnamon (Apple and Cinnamon $6.30). Unlike the traditional French-styled mushroom soup that came heavily laced with cream, Kohii’s version of mushroom came without and definitely tasted more homely. It was light on the palate with a very full mushroom flavour in a good way. HFB was told there were five different awesome types of mushroom within.

It’s usually a love-hate relationship when it comes to pumpkin soup – either you love it or hate it. As for HFB, he is ok with pumpkin and he pretty much approved Kohii’s version that was again light in texture (no cream) and has natural sweetness from the pumpkin. As for the smoothies, he’s a bigger fan of the Ichigo Nana, named after the owner’s daughter, than the Ringo Cinnamon. You can also check out MangoMomo (Mango and Peach) that was named after the other daughter.

HFB was also introduced to Kohii’s trio of chicken sandwiches – the Teriyaki Chicken Breast ($9.50), the Curry Chicken ($9.50) and the Pesto Chicken ($8.50). Among all, he thought the curry chicken stood out the best - he was told all the chicken breasts were marinated with teriyaki sauce prior to grilling and drizzled with their various dressing and felt that the curry sauce really complemented brilliantly with the meat. Love it! However if he was to nitpick, he felt that the chicken breast were a tad dry for all trio – perhaps it was the cut of the meat, or maybe it was the cooking process.

But if there was one compelling reason why HFB should be back at Kohii, it would be the star of the afternoon – the Assorted Seafood Salad ($10.50)! Salad with heaps of seafood – prawns, crabstick, octopus, and scallops – swimming merrily with choice of salad dressing – Soy Vinaigrette, Goma or Miso. HFB sampled all three dressing and each has its own merits - the soy has a nice savoury and tangy balance, the goma has a rich familiar flavour that would suit the masses, and the miso a unique salad dressing that even HFB thought was really interesting in a good way.

With ingredients imported from Japan (they even uses UCC UESHIMA coffee from Japan), a nice ambience and atmosphere created, plus value-for-money deli offerings, what is there not to like about this place?

Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank Yean and Kohii for their hospitality.

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Pontini @ Grand Copthorne Waterfront - A Pictorial

noreply@blogger.com (His Food Blog) — Wed, 04 Jan 2012 15:57:00 +0000

Complimentary Bread

Fresh Canadian Oyster

Tuna Tartare with Lemon Oil Cintronette

Vitello Tonnato

Grilled Wagyu Steak

Porcini Mushroom Risotto with Foie Gras

Tiramisu

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Asian Food Channel's "Great Dinners of the World" premiering 13 Dec (Tue), 10pm

noreply@blogger.com (His Food Blog) — Tue, 13 Dec 2011 07:23:00 +0000

An Asian Food Channel (Ch435) original production, produced in collaboration with Pernod Ricard Malaysia (PRM), titled “Great Dinners of the World” will be premiering today (Yes, TODAY!!), Tuesday 13 December at 10.00pm, with every new episode premiering every Tuesday and Thursday at 10.00pm subsequently.

In the series, four rising stars of the Asian culinary scene find themselves transported to the foreign but culturally and historically rich Europe, and in addition to visiting the most picturesque chateaus, mouth-watering breweries and enchanting castles in France and Scotland, these four culinary maestros will be tossed out of their comfort zones and given the challenge of cooking up and delivering their signature Asian delights to their unsuspecting European guests of honour.

Will they shock the foreign taste buds with Asia's exotic and spicy flavours or swiftly win over the hearts and palates of these overseas foodies?

HFB caught the screener of the first episode, and as a trained culinary professional, he had to say he was kept in his seat throughout the show – it was as though he could feel the adrenalin pumping, the heart-stopping actions and the excitement all the way through! If you are one of those who enjoy watching reality television programmes, or enjoy culinary series like Iron Chef, or Hell's Kitchen, you will grow to appreciate and enjoy this series.

A little about these four chefs:

Chef Sho Naganuma

Chef Sho Naganuma is currently the Executive Chef of Hide Yamamoto, situated at Marina Bay Sands.

Chef Sho took his first step into the kitchen with his father at the tender age of six, who taught him how to prepare traditional Japanese dishes. His early experiences as a young boy in his home kitchen made a lasting impression on him and sparked an interest that became a life-long passion.

Chef Sho's food philosophy and style of cooking could best be described as “free” and "adventurous". Unhindered by the tried and tested, Chef Sho's experimental outlook in the kitchen is demonstrated by his unique contemporary take on traditional Japanese fare.

Chef Johnny Fua

Malaysian Chef, Johnny Fua has a background in architecture, which he incorporates this experience into his dishes, by using clean lines when plating. Calm and structured in nature, he concentrates on expanding natural flavours while giving each ingredient its own unique identity.

Chef Johnny is the Executive Chef at Tanzini Restaurant located at G Tower, Kuala Lumpur. And at 38 years old, Chef Johnny is still relentless in expanding his knowledge of various cuisines, techniques and ingredients. Whether plating up classic Italian dishes or stirring up a storm with free form recipes drawing from his extensive culinary experiences and inspirations, Chef Johnny’s synergy of knowledge in architecture, passion for food and culinary art, transforms even the most basic of ingredients into distinct neo-cuisine, where each plate is treated as a work of art.

Chef Malcolm Goh

Do not be fooled by Malaysian chef, Malcolm Goh’s mild-mannered demeanor; his infectious personality, outgoing nature and strong passion for food commands the kitchen.

Chef Malcolm has won countless awards and competitions to date, and won his most recent award at the Hong Kong International Culinary Classic 2011, winning the silver medal representing Berjaya University.

He currently holds the position of Culinary Executive/Supervising Chef at Berjaya University, teaching practical and theory classes as well as working as a Competitions Trainer.

Sherson Lian

Malaysian cook, Sherson Lian is no stranger to the camera, starring in many popular television programmes in Malaysia. Recently, Sherson was a guest judge in reality programme Dapur Selebrity and is currently the host for Malaysia’s lifestyle cooking show 5 Rencah 5 Rasa.

Sherson also enjoys doing his part for the community, working as a team-building consultant for the Centre for Customer Care Malaysia (CCC) and leadership training camps for foundation students at Help College teaching character building. Outgoing by nature and filled with a thirst for adventure, Sherson believes in having fun in everything that he does and making the best of every situation, no matter how taxing.

So save the date, you would definitely want to sit down for this!

High Tea @ The Moluccas Room

noreply@blogger.com (His Food Blog) — Tue, 13 Dec 2011 02:40:00 +0000

Set in the waterfront at The Shoppes of Marina Bay Sands, The Moluccas Room is named after the Maluku Islands, or the Spiced Islands, that is part of Indonesia, and is a contemporary and modern Indonesian restaurant featuring a unique marriage of authentic Indonesian flavours and Western cooking techniques. Helmed by Indonesian-born Executive Chef Alicia Tivey, whom HFB had an opportunity once to learn from her at Palate Sensation, The Moluccas Room has recently launched their High Tea service, which is available daily from 3pm to 6pm.

The tasting session commenced with a fine selection of tea leaves that was specially crafted by Gryphon’s master tea blender. And HFB picked up a white tea termed as White Gingerlily, an organic White Peony Tea with Thai galangal and lemongrass that creates an aromatic and delicately balanced brew of floral and earthly tone. HFB appreciated the subtle hint of citrus finishing amidst the very mild and smoothing white tea.

The chocolate lovers could indulge in The Moluccas Chocolate Society ($28++ for 2 persons) which presented an array of dried fruits, gourmet nuts and Gula Melaka macaroons served with a spicy Belgian chocolate dip. While HFB wasn’t a keen fan of dried fruits and gourmet nuts, he was really impressed with the very rich chocolate dip that came with a tint of spiciness from the chilli.

As for the gula melaka macaroons, what more could HFB say – truly a perfect marriage between the Asian ingredient and the French pastry. This was one of HFB’s favourite food offerings that afternoon. HFB looked forward to more adventurous and exciting Asian spices to pair with the macaroons in future!

The other offering during the high tea, was the The Moluccas Posh Tea Society ($32++ for 2 persons). Besides gula melaka macaroons, it also came with 5 other canapé-sized offerings on the multi-tier stands, along with tea and coffee, which HFB thought was more value-for-money.

The Lapis Legit, a traditional “thousand-layer” spiced cake delicacy, was really rich in flavours. Except it was a tad pity that it could make do with somewhat more butter as HFB found it modestly dry.

HFB was a little discontented with the Battered Bitter Ballen. Not that it tasted terrible or anything, but in his own words, it was uninspiring and non-intriguing. It was literally a Western dish of mini croquette balls stuffed with creamy chicken ragout and béchamel sauce. HFB was secretly hoping that there was a twist to it, but it didn’t take place, or at least it wasn’t evident enough; there was nothing Indonesian about it.

Thankfully, there was the Lemper Ayam to save the day. Traditional sticky rice with spiced chicken filling, it was nothing short of excellent! Nicely seasoned with a good balanced of flavours, the spiciness of the chicken paired brilliantly well with the sticky rice. HFB could definitely afford to pop a few more of these in his mouth.

The Udang Serabi was another beloved with HFB. Prawn blinis served with homemade mayonnaise sauce. HFB loved the nicely spiced prawns! It was really addictive.

This is the Martabak Telur Istimewa, a home-made pan-fried savoury egg pancakes served with special tangy & refreshing sauce. To be honest, HFB can’t really make out what was inside the filling of this dish. But HFB did vaguely remember it went well with the sauce.

Also available during their high tea was the Sri Kaya Crème Brulee ($12++), coconut custard infused with pandan leaves and topped with Indonesian flavoured ice cream. HFB loved his crème brulee, and certainly Moluccas’ version suited his taste buds. Its texture was smooth and silky and the coconut cream went really well with the gula melaka. This was a pairing that wouldn’t go wrong.

There were also ala carte desserts made available during tea time, and one of them was the Serabi ($12++), an Indonesian pancake served with creamy jackfruit pulps and drizzle of molten palm sugar syrup. HFB is not a huge enthusiast of jackfruit, and he also felt the pairing was a little odd, but nevertheless the pandan-flavoured pancake along with the sugar syrup was really yummy!

But HFB’s ultimate favourite was Moluccas’ version of Pisang Saleh Coconut Milk Ice Cream ($12++). The grilled banana slices accompanied with the home-made rich coconut ice cream was a clear winner! Well-caramelised banana that was really sweet and flavourful, it went intensely well with the coconut ice cream.

Overall, if you have some time and cash to burn for a slow afternoon high tea, why not give The Moluccas Room a try. HFB really loved the ambience and everyone enjoyed chit-chatting the afternoon away with their old and new-found friends during the session.

Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank Karen, FoodNews and The Moluccas Room for their hospitality.

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Moët Hennessy iPad App - Flavours Asia

noreply@blogger.com (His Food Blog) — Fri, 09 Dec 2011 08:03:00 +0000

Most foodies would know the basic principles of wine pairing – red with red meat and white with white meat. And most would usually associate wines with Western or European cuisines. But to help altered this mindset and modernised the Asian culinary scene, Moët Hennessy had created a FREE iPad app, “Flavours Asia” (Note: You must be above 17 years old to download this application), based on their world renowned coffee table book, A Heavenly Wine Match with The Flavours of Asia (more on that later), to help foodies, like you and HFB, to decide which wine complements best with your favourite local Asian dishes.

HFB loved the fact the one can easily search for the information needed based on the categories listed in the app - Pairings with Wine and Pairings with Food. And HFB definitely loved the fact that the actual labels of the wine were displayed on the app, so that one would not have the excuse to say, “Which one eh?” when come faced with a rack full of bottles at the wine shop!

Also try clicking on Brand Stories and it teaches you about the wine makers who create these outstanding wines. For those who wished to understand more in-depth details about the history, grape varieties, harvesting or bottling technique, this is the section created specially for you!

The food pairings are listed according to different countries, different ingredients and different flavours. So go forth and search for your favourite wine now to go with your Chilli Crab, Bak Kut Teh, Thai Green Curry, etc, now!

HFB was also told that the app would be updated every quarterly, so be prepped for up-to-date articles and news from some of Asia's finest sommeliers, chefs, and bloggers via this app. Yes, everyone can be a wine connoisseur!

And if that wasn’t enough of good news during this festive season, HFB will also be giving away FOUR copies of the coffee table book!!! Yes, you heard it right, FOUR copies of coffee table book that will come really handy this Christmas, New Year and even CNY period!

All you have to do is:

1) Download the iPad app, and leave a comment on this blog post along with your name and email address, and tell me one wine and food pairing under “SINGAPORE” listed within the application. One submission per person. **10 Chances**

And/or (if you don't have an iPad)

2) Blog about this post and send me the link via comment on this post with your name and email address. Multiple submissions allowed. **5 Chances**

And/or

3) Share this post with others on Facebook and Twitter, and send me the URLs of the share (timestamp link) via comment on this post with your name and email address. Multiple submissions allowed. **1 Chance**

FOUR persons with the most chances will walk away with the coffee table book. In the event if there is a tie, HFB will do a random selection. Deadline for this contest is: 22 December (Thu) 2359hrs. This contest is open to readers residing in Singapore only. Winners will be contacted by email. All decisions made by HFB are final.

Todai, Marina Bay Sands - The Mother of all Seafood Buffets

noreply@blogger.com (His Food Blog) — Mon, 14 Nov 2011 01:30:00 +0000

Name HFB a good buffet restaurant and most would churn out restaurants like The Line located at Shangri-La, Carousel found at Plaza Royal on Scotts or Greenhouse situated at Ritz-Carlton. However, with the entrance of Todai at Marina Bay Sands, HFB reckoned that this new kid on the block would give the more established buffet restaurants a run for their money.

Described as “The Mother of all Seafood Buffets” by Elmer Dills, the famous Los Angeles food critic, Todai is an upscale international seafood and sushi buffet restaurant, which offers a wide selection of food that are considered Asian Fusion Entrees, as well as the most talk-about offering of all – the year round serving of Snow Crab Legs. Wow!

HFB started with sushi counter and one interesting maki he spotted was the Kimchi Sushi, part of the offering from the Korean Festival Promotion. HFB was really impressed with the variety of sushi offered and he picked up a few that he fancied.

What’s a buffet without the cold seafood counter? Over here, HFB was delighted with the offering of Oysters, Snow Crab Legs and Salmon Sashimi (belly please!). While he lingered around this section most of the time, there were few hitches that got to him. To begin with, although the oysters were free-flow, each customer was limited to two servings each round. While HFB used to enjoy two dozen or more oysters at The Line, he gave up after 3 rounds at Todai (i.e. half a dozen) – it was simply too bothersome to re-queue.

Most of the Chefs behind the counters were Koreans, thus communication was an issue. While he did have his salmon belly the first time round, the next chef got no clue what he wanted and HFB gave up without a fight and settled for the norm – it was a little backbreaking conveying the message. While the snow crab was considered a highlight and a delicacy, it was taxing fiddling with it and the meat yield was just not worth the effort.

On a more positive note, there were some really interesting items they had on the hot section, which included the Korean BBQ Short Ribs and the Fried Ginseng. The short ribs were well marinated and packed with great flavours, imagined if it was a good-sized portion, it would have been divine!

HFB found the fried ginseng pretty fascinating. Not something one would usually find in a buffet offering, the fried ginseng went well with the honey provided at the side, but otherwise an acquired dish that not everyone would truly take delight in. HFB also had a great time devouring the Grilled Shishamo. He probably swallowed a dozen, but he lost count.

HFB fell in love with Todai’s Churrasco station. With different types and cuts of meat grilled on the spot, what one would have gotten would be a nice cut of warm meat well-rested and really juicy. This was one of the popular station, so be prepared to queue and wait. A word of advice – just grabbed whatever that was being offered at that particular instance and come back for different offerings thereafter – any attempt to converse with the chefs for a particular cut or type of meat was futile.

As for desserts, HFB picked a few he fancied. Nothing he could pick on or woo him, except maybe the self-serviced soft ice cream machine where one got to churn their own sundae. The texture of the ice cream was pretty decent.

Kinks aside, HFB reckoned Todai maintained a pretty high food standard throughout its various station offering and for those who enjoy a wide selection of food, perhaps it’s a good time to give Todai a try.

Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank Hoong An, HungryGoWhere and Todai for their hospitality.

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The White Rabbit @ Harding Road, Dempsey

noreply@blogger.com (His Food Blog) — Wed, 09 Nov 2011 08:55:00 +0000

The White Rabbit has established itself around the local modern-dining scene for quite sometime, and HFB was finally able to strike it off from his Gastronomic Wishlist (Yes, it has been updated).

Housed in a beautifully-restored chapel located off Dempsey, HFB was totally wooed by its colonial charm of stained glass and high ceiling – though the neatly-rowed wooden tables and chairs kinda reminded him of the dining hall of Harry Potter, the movie. Heh!

The tasting menu was a mixed selection of dishes from The White Rabbit’s Festive Menu starting from Dec 2011, and dinner commenced with the Assiette of Starter from the New Year’s Eve Menu. Diners can looked forward to the trio made of Foie Gras Parfait with Toasted Broiche and Shallot Marmalade, Pan Seared Scallop with Wakame Salad, as well as the Fresh Fig with Iberico Ham coupled with Assiette Parmesan & Rocket.

HFB was totally awed by the combination of fig and Iberico ham – it was certainly a marriage made in heaven as the sweetness of the fruit complemented really well with the savoury of the ham, as well as provided the needed texture for bite. Brilliant!

HFB although a great fan of foie gras (apologies to animal lovers) is not a keen admirer of foie gras parfait. However, even he had to conclude that he was rightly intrigued by the shallot marmalade that went absolutely well with it. Nothing short of excellence here!

Any respectable restaurant should execute a seared scallop pretty neatly and The White Rabbit did just that. While there was nothing to pick on, there wasn’t anything novel to excite HFB’s palate with it. The scallop did retain its juiciness and the wakame provided the added texture to it.

After sampling The Dining Room’s smashing Red Snapper Fillet, HFB’s expectation was slightly heighten when he noticed that there was a Champagne Poached Seabass on the tasting menu that comes with Mushroom Broth and Baby Vegetables. Under the Festive Degustation Menu, HFB thought the fish was nicely poached (by sous-vide method he presumed) and left a nice clean finishing on his palate. He also liked that there were lots of vegetables to match the dish. The only drawback was the mushroom broth, which HFB felt altered the texture of the seemingly crisp skin; mushroom foam perhaps might be more ideal, but he would never uncover the truth.

HFB is not a keen fan of turkey because of the perceived dry nature of its meat. But if one executed it in sous-vide style; now that’s a different story! The White Rabbit’s version for its Festive Set Lunch Menu came in Roulade style and stuffed with Chestnut and Smoked Oyster and coupled with Cornbread & Sage on the side, and accompanied with Cranberry Sauce. Tender would be what HFB would describe it, and rightly so. Funnily though – either it was all chopped up, or maybe HFB didn’t really chew well before swallowing it – he tasted the chestnut stuffing but missed the smoked oyster within it. However, what really stood out for him was the supplement of cornbread and sage that he thought was utterly spectacular! Really palatable and provided a much-welcomed subtle sweetness that rounded the dish exceptionally.

HFB would probably be crucified by The Marmalade Pantry’s ardent fans, but he stood by his conclusion that The White Rabbit’s offering of Sticky Date Pudding with Vanilla Ice Cream and Caramel Sauce offered during the Christmas Eve Dinner Menu more than outclassed the apparent (former) yardstick. It was moist, not too sweet and everything just fell in place marvellously. It’s been awhile since HFB enjoyed a really good Sticky Date Pudding, and he was glad he did.

Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank Cheryl and The Lo & Behold Group for their hospitality.

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Brunetti @ Tanglin Mall

noreply@blogger.com (His Food Blog) — Wed, 02 Nov 2011 11:43:00 +0000

Having visited Brunetti in Melbourne previously, HFB was really excited when they arrived at our shores. The part-alfresco 140-seater cafe in Singapore (one of the biggest HFB has seen) takes up the space formerly occupied by whimsical fusion restaurant Oomphatico's – and Brunetti was strategically born in Tanglin Mall!

So if one asked me what were the similarities and differences between the café in Carlton, Melbourne, and the one at Tanglin Mall, HFB would say one of the similarities was the large collection of traditional European cakes on the counter displays. There were so many choices available, so much so that there was definitely something for everyone. As for the differences, Tanglin outlet actually offers an all day savoury selection of Italian food such as pasta and even sandwiches, something that was not offered in Melbourne.

As for the layout – HFB felt Tanglin’s pastries displays were more subtle compared to Carlton, of which the latter was more of impactful, in-your-face kind, of capturing one’s attention when one enters the café. Unlike Carlton’s prominent long bar counters that churned out their nice coffee or amazing Italian Hot Chocolate (more on that later), Tanglin’s bar was disappointingly non-conspicuous.

HFB tried the cioccolateria, or chocolate selection which was produced on site, and he was somewhat fascinated by the many colours and textures that greeted him. What he liked about them was they didn’t taste too sweet. He was pretty sure the heart-shaped creation would be a bestseller comes this Valentine’s Day.

As for the Pasticceria, Brunetti’s cakes and desserts include a selection of Biscotti, Mignon (petit cakes), Cakes and Tarts, Danishes and Shortbreads. So basically customers have the option to have the same-flavoured cake in different serving sizes – Mignon, Sliced or Whole – totally awesome if one just wish to fill their tummy during tea-breaks or buy the whole cake for celebration.

Similarly for the Macaroons, HFB loved the fact that it wasn’t too sweet. The texture of the shell was also smooth and light, with just a little chewy, thus in his opinion, giving TWG’s macaroons a run for the money.

But the highlight of it all was HFB’s much missed Italian Hot Chocolate, which was so thick and robust in flavours, akin to drinking molten chocolate. Ask him one thing about Brunetti in Singapore, and he is more than glad to tell you the Italian Hot Chocolate was still as yummy.

And to quote him previously, “Brunetti’s version certainly etched deeply within him with its intense, thick, creamy – almost pudding like concoction. The way it coats your palate makes you aware you have had a lot of chocolate...almost to the point you have no clue you are purring! That was one helluva liquid chocolate!”

Disclaimer: No ratings would be given, as this was an invited taste test. HFB would also like to take this opportunity to thank Huntington Communications and Brunetti for their hospitality.

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Sui Japanese Dining & Sake - A Pictorial

noreply@blogger.com (His Food Blog) — Mon, 10 Oct 2011 06:30:00 +0000

Anar Restaurant, Resorts World Sentosa

noreply@blogger.com (His Food Blog) — Mon, 03 Oct 2011 02:00:00 +0000

HFB usually associates Arabia as a land of mystic – you know; the Ali Baba and the Aladdin. And stepping into Anar Restaurant, one of newest restaurants situated in Resorts World Sentosa (closer to broadwalk), one would imagine that they had been magically transported (via the magic carpet, maybe) to the Middle East.

With an array of Arabic decorations – ranging from low-hanging old lamps inspired by Blue Mosque in Istanbul, to Iranian-imported tiles used within the Arabic Persian Arches, and the majestic chandelier that sits under a silver dome in the main private dining room within the wine cellar – dining at Anar is akin to a mystical food journey that took you to different part of the Middle East.

Anar, which means Pomegranate in Persian language, hires chef from Persia and Lebanon, so one can ensure that the food served are as authentic as those found in the Middle East.

The evening was set in motion with the recommended Litchi Smash ($12.00), a mocktail that was essentially a harmony of Lychee crushed with Fresh Lime, an added touch of Fresh Mint and served tall over crushed ice with Ginger Ale. Real straightforward yet simply refreshing! A great start to the evening.

We were served the Taftan Bread, leavened flour bread that originates from Persian cuisine – looked and tasted similar to Naan, but better as it was baked fresh on the spot by the chef in the clay oven while we were seated.

The condiments provided were pickles, tomatoes; mint leaves, but goes best with the feta cheese.

An Arabic interpretation to the classic Caesar Salad, the Fattoush ($12.00) was made up of Romaine lettuce, tomatoes, cucumber, capsicum, radish, onion, mint and garlic and dressed with lemon juice and apple cider topped with some toasted bread. A refreshing dish that really opened HFB’s palate, he would consider this a safe dish to order for the unadventurous.

For the bold and daring, you could navigate the unchartered with the Mohammarah ($12.00), a cold red Levantine dip of walnuts, tangy tart pomegranate, red fleshy peppers and spices.

HFB did not take much to the aftertaste of the spices, but he certainly did really enjoyed the thick, robust flavours that derived from the walnut. Excellent to go with the taftan bread, which the staffs are more than willing to top up for you!

You would never go wrong with the Hummus with Minced beef ($14.00). It was a healthy dip made of puréed chick peas with sesame seed paste, fresh garlic, lemon juice and extra virgin olive oil topped with grilled minced beef. So creamy and awesomely good with the minced beef, this was one dip you didn’t want to miss if you were in Anar. Not surprising, we mopped up the whole dip with the taftan bread before the mains arrived. YES, it was that YUMMY!

For the main, we had grills, of which the Shish Taouk ($32.00) and Chelow Kebab Kubide ($38.00) were served together. A traditional Babylonian recipe, the former in essence was a chicken breast marinated in rich yoghurt, garlic and tomato puree; then grilled over smoking charcoal and served with traditional ‘toum’, a Syrian garlic paste. This was most probably one of the best grill chicken dishes HFB had ever sampled. It was succulent with a good smoky flavour and well seasoned. Great, almost divine!

Not to be outdone, the Chelow Kebab Kubide, a minced lamb kebab, came with a serving of steamed Persian saffron rice “chelow”. How luxurious was that? Cooked using basmati rice, the “chelow” was really fragrant and pleasing.

For those who often shunned the lamb for its gamey taste, Anar’s version would guaranteed you otherwise. In addition, the meat was really tender and truly addictive. HFB really enjoyed the mains. It was excellent!

For desserts, we savoured the Um Ali, a rich Arabic dessert that was traditionally prepared for special occasions. Served warm, it was made from sweet milk, puff pastry and cinnamon with pistachios, almond, and raisins; it was also topped with sweet whipping cream. HFB like this milk dessert pretty much. The nuts provided an added texture that was delightful to enjoy. A really sweet deal to finish off a memorable dinner.

Disclaimer: No ratings would be given, as this was an invited taste test. HFB would also like to take this opportunity to thank Adda and Anar Restaurant for their hospitality.

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Ben & Jerry’s Limited Edition Phish Food Phone Jackets Giveaways!!

noreply@blogger.com (His Food Blog) — Thu, 22 Sep 2011 08:41:00 +0000

Hear Ye, hear ye!! From now till 31 October 2011, Ben & Jerry's aficionados can get their hands on their very own Phish Food iPhone 4 jackets by following these instructions:

1. Buy 2 (two) Ben & Jerry’s pints (one of which must be Phish Food)

2. Exchange the original receipt at any Ben & Jerry’s Singapore scoop shop to redeem the phone jackets. Customers are free to select a design while stocks last!!!

3. Upon redemption, customers also get to purchase a limited edition Phish Food Sundae at $10 (usual price $12.50).

OR

HFB is also giving away TWO(2) Phish Food iPhone 4 jackets. All you have to do is to leave your comment on this post with your contact name and email address, and in no more than 10 words, tell HFB why you deserve it most. The most creative answer wins! Contest ends 30 Sep, 2359hrs. Winners will be contacted via email. Let your creative juices flow and good luck!

Updated: Only open to participants residing in Singapore.

Updated II: Contest has closed. Congratulations to all the winners!

Also not forgetting, Ben and Jerry’s ChunkFest 2011 is back – and this year, the event will be held on Oct 15 (Sat), from 2pm till 10pm at the Promontory @ Marina Bay.

You can also check out the ChunkFest app on Ben & Jerry’s Singapore Facebook page: http://on.fb.me/n59UN5.

See you at ChunkFest 2011~!!

Healthy Cooking Recipe: Vegetarian Stir-fry Korean Glass Noodles with Spicy Pepper Paste

noreply@blogger.com (His Food Blog) — Thu, 08 Sep 2011 09:02:00 +0000

Vegetarian Stir-fry Korean Glass Noodles with Spicy Pepper Paste (4 servings)

100g Korean glass noodles
2no Wood ear fungus
1tbsp Cooking oil
3clove Garlic, minced
1bunch Spinach, wash well and drained
1no Carrot, julienned
½no Large onion, thinly sliced
5stalk Spring onion, cut 3cm

Seasoning

2tbsp Sesame oil, divided
2tbsp Soy sauce
2tsp Sugar
1tbsp Spicy Pepper Paste
1tsp Water

Garnish

3stalk Spring onion, cut 3cm
1 tbsp Sesame seed

Method

1. Soak glass noodles in hot water till soft. Drain, tossed with 1 tbsp sesame oil, cut into shorter pieces and set aside.

2. Soak dried wood ear fungus in water for about 20 minutes or until soft. Cut out and discard the middle bit of wood ear fungus if it is hard. Sliced it thin.

3. Mixed the reminder of the seasoning and set aside.

4. Add cooking oil in a wok or pan on high heat and swirl to coat. When cooking oil is hot, fry onions and carrots, for about 1 minute.

5. Add the garlic, spring onion and wood ear fungus, fry 30 seconds.

6. Add the spinach and glass noodles and fry 2-3 minutes. Add seasoning and continue frying until the noodles are cooked through.

7. Remove off heat, and garnished with spring onion, sesame seeds and remaining 1 tbsp of sesame oil. Served hot.

DBS Masterclass with Chef Michael Han of FiftyThree at AFC Studio

noreply@blogger.com (His Food Blog) — Tue, 09 Aug 2011 16:15:00 +0000

Serious foodies in Singapore would definitely have heard of Chef Michael Han and his escapade at world renowned restaurants such as The Fat Duck, L'Enclume, Anthony's and Mugaritz, before heading back to shore and collaborated with Les Amis Group to open FiftyThree at 53 Armenian Street. Combining the culinary art of molecular gastronomy and utilising fresh produces sourced from all over the world, HFB definitely considered Chef Michael Han to be one of the luminaries of modern European in Singapore. So when HFB first chanced that Chef Michael Han’s will be conducting DBS Masterclass at AFC Studio in July, he was really tempted to sign up for it – so one could imagine HFB’s delight when he was approached to cover the event.

Chef Michael Han seemed really shy, and sometimes awkward in front of the class, but his dishes certainly did not show likewise. Having attended other Masterclasses prior to this, one could not fathom HFB’s thoughts when he briefly flipped through the recipes before the class started – “This cooking class is INDEED a MASTERclass!!!” Each of the three dishes came with really detailed (not forgetting complicated) and meticulous cooking methods and exotic ingredients and should in fact come with a disclaimer that says “Do not try (cooking) this at home”. Since each of the 3 dishes are available in the restaurant, HFB says go to the restaurant and fork out the cash instead and leave the tedious prep work to the professionals. Yeah you heard it right!

The reality is HFB had absolutely no idea what fanciful stuff Kohlrabi and Nasturtiums were in the Mud Crab and Kohlrabi, Apple and Nasturtiums dish that was first presented. It was only later on that he found out it was similar to a radish and watercress respectively, just more exotic and whimsical. Heh. What HFB thought was also interesting was that he used Charcoal Bread as his croutons (And HFB found out weeks later that even his local confectionary shops are churning them, and they are a hit with the aunties)!

HFB really loved the contrasting texture of the kohlrabi and the crabmeat, and the vinaigrette added a nice acidity to the dish.

Carroll’s Heritage Potatoes in Soil was the dish that HFB really looked forward to that evening. He has always been fascinated with edible soil, but had not come across one recipe that he thought was fascinating… until now.

It helped that the whole dish was plated really beautifully, and the potatoes smoked with Hay (yes, those that your rabbit and hamster jumped around in) smelled really amazing!

Anything beef cheek would mostly taste amazing, especially if it’s marinated for 3 days and cooked sous vide style for 40 hours (didn’t HFB not mentioned to leave the prep work to the professionals).

Made to resemble a rock, the Wagyu Beef Cheek and Alliums, Asian Pear and Wood Sorrel was coated with a layer of Ash Breadcrumbs that were also smoked with hay.

Doesn’t it bear a resemblance to the rocks found at your own backyard, except it’s the more atas version? Heh.

HFB was also treated to a range of 'after meals' right after the classes.

And notably, the Gin-Tonic Gum, that came served on a piece of stone (a real one this time), was really intense with alcohol but a tad too sticky for the fingers to handle.

He also didn’t realise that Caviar went really well with White Chocolate. Yummy!

You can look out for upcoming DBS Masterclasses at AFC Studio with Chef Janice Wong of 2am:dessertbar on 20 August, Chef Yong Bing Ngen of Majestic Restaurant on 15 Sep and Chef Tomonori Danzaki of Joël Robuchon Restaurant on 19 Oct. Click here to find out more.

Disclaimer: HFB would also like to take this opportunity to thank DBS and AFC for their hospitality.

Recipes (Click to view bigger image):

The Dining Room at Tanjong Beach Club

noreply@blogger.com (His Food Blog) — Mon, 25 Jul 2011 08:38:00 +0000

Located in tranquil part of Sentosa and the only dining establishment on the island’s most charming beach, Tanjong Beach Club is a sexy combination of restaurant, bar, and the ultimate getaway from our frenzied city.

Collaboration between The Lo & Behold Group and two Australian brothers who share a love for the beach, Tanjong Beach Club is the latest addition to The Lo & Behold Group’s of dining and entertainment concept.

Positioned as a modern seafood restaurant, with dishes prepared using European culinary technique with Asian influence, Tanjong Beach Club offers a brand new take on coastal dining. Helmed by Executive Chef Craig Schantz, with experience in New York City’s famed Momofuku and Oceana, the tasting session was kick-started with a glass of Tanjong Martini ($16.00), a house cocktail that consisted of Vodka married with Lemongrass syrup, shaken with Lychee and Apple Juice and served chilled with freshly cut Lemongrass. HFB could feel the kick of the vodka coupled with a pleasant sweetness and a subtle lemongrass aftertaste that gave the cocktail a light refreshing finishing. The view of the white sandy beach, the babes in the bikini and a cocktail at hand – Life is good eh?

Amuse-bouche for the evening was Oyster Mushroom with Remoulade sauce, a mayo-based condiment. Mushroom was cooked with a nice bite, but otherwise nothing to shout about really.

Their most talked-about (or contentious, depending on how one sees it) dish in the restaurant – Salt-cured Foie Gras ($27.00) served with Toasted Brioche, Kaya and Home-made Jam. It was said Chef Craig gotten his inspiration from our very humble kaya toast which he sampled. He thought locals loved it, and the flavour profile of the kaya would go well with foie gras – sweet and savoury pairing, so why not? More like a Pâté or spread for the toast, HFB thought the foie gras and kaya was really good on its own, but when paired, the kaya was slightly over-powering in flavour and taste and stole the thunder from the more luminary neighbour. HFB had to add that the home-made jam went really well with the foie gras on toast though!

The Bean Salad ($19.00), compiled using Market Beans, Cucumber, Fennel, Cherry Tomatoes, Candied Walnuts with Tofu Vinaigrette was a joy to chomp through! What HFB really loved about it was the crunchy texture of the veggies and munches of the walnuts. HFB can’t really taste much of the tofu in the vinaigrette though.

The trio of Seared Bay Scallops ($21.00) came coupled with Cauliflower and Carrot-Black Cardamom Vinaigrette. The scallops were seared perfectly – crusty on the outside, tender on the inside, but otherwise the WOW factor was wanting, with no fault of theirs - there’s only that much one can expect from a seared scallop dish, no?

One of the dishes that HFB was looking forward to was Warm Octopus Salad ($19.00), that was assembled with Rocket, Fennel, Radish, Cherry Tomato, Smoked Paprika and Garlic Vinaigrette. It was a pleasure to behold as the tentacle of the octopus stood out immediately from the plate that was presented. Half expecting the octopus tentacle to be slight chewy – which was a texture that HFB preferred, he was vaguely surprised that the texture leaned towards – for a lack thereof a better word – limp. HFB is half guessing that the tentacles were treated with a tenderiser or acid i.e. lemon juice to soften the texture, but do not quote him, he might be wrong.

HFB needs to emphasis that he is hardly a fish lover when he dines in a restaurant (less sashimi of course), but he was soon turning into a convert when he dig into the Red Snapper Fillet ($29.00) prepared with Prawns, Clams, Buerre Blanc and Chilli. This was definitely the stellar dish of the evening. Sauce aside, the red snapper was pan seared flawlessly and the fish was really melt-in-your-mouth tender and seasoned flavourfully. Coupled with a ball of deep-fried potatoes strands, it provided an additional texture that was otherwise lacking in the dish. This was one dish HFB would highly recommend. Bravo!

Accompanied with the best, came the bane of the evening – the Spicy Crab Spaghetti ($32.00), with Fennel, Espelette, Garlic, White Wine and Caviar. Ok, where should HFB begin? The pasta wasn’t close to al dente, and HFB couldn’t really taste the sweetness of the crab meat – his bet was that most of the natural goodness was retained in the white wine sauce that was really soaking the noodles for its own good – a real pity really, considering the huge chunk of caviar sitting atop the noodles.

HFB was pondering between the USDA Prime New York Strip Steak and the Roasted Spring Chicken Breast, but the latter was chosen and it was a decision that he didn’t regret one bit. At $28.00, it came served with Lo & Behold’s signature Black Truffle Mac & Cheese, along with a Broccoli Puree. A dish that needed well-crafted technique of de-skinning the chicken perfectly (no breakage or tear on the skin or the doneness of the chicken breast will be compromised) followed by wrapping the chicken breast within to form a roulade, the skin was perfectly roasted till crisp and the chicken breast was cooked to a nice pink tender. An excellent dish that’s definitely worth its price!

The Chocolate Ganache Tart ($16.00) was a really rich dessert! Married with Salted Candied Hazelnuts (which were really yummy btw!), Butterscotch Sauce and Vanilla Bean Ice Cream, HFB felt the tart was a lil too heavy for a dessert as it left a slight bitter aftertaste of the cocoa.

However if you are a chocolate lover, this dessert would definitely woo you.

HFB took to the Tea and Honey Parfait ($14.00) much better. Made with Earl Grey Crémeux, Honey Ice Cream, House-made Honeycomb, Chocolate Crisp, HFB really enjoyed the honeycomb that went really well with the cream. The light tea aftertaste was a perfect palate cleanser after a nice heavy meal! HFB was impressed with this sweet!

Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank Cheryl and The Lo & Behold Group for their hospitality.

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Ultimate Ramen Championship 2011, Iluma @ Bugis

noreply@blogger.com (His Food Blog) — Mon, 18 Jul 2011 09:12:00 +0000

Calling all Ramen Fanatics! This piece of news will be dream come true for you. In following all major cities in Japan, Komars Group has brought 6 of the best Ramen restaurants from Japan to compete in the year-long Ultimate Ramen Champion 2011 Singapore.

From July 2011, each of them will have a stall in Iluma @ Bugis where they will sell their signature Ramens for one year. Judging criteria include sales takings and vote counts via SMS, Facebook and onsite voting. The crowed champion will be invited to set-up a restaurant here in Singapore by Q3, 2012.

Celebrating its 50th anniversary, Taishoken is one of the most famous ramen shops in Tokyo. Founder Kazuo Yamagishi is the originator of Tsukemen, or dry ramen with dipping broth. HFB sampled the Mori Soba with the broth consisting of pork, chicken, anchovies, and special ingredient – sweet vinegar! The broth was boiled for more than 6 hrs and reduced, resulting to a thick and sweet dip. HFB found it slightly interesting but did found their Chashu a tad salty.

A champion ramen chain in Toyama city, one of Iroha’s signature ramen is that of the Toyama Black Ramen. Pitched black almost like tar light and mellow in flavour, the secret lies in the black soybean that imparts a slightly nutty finish. Boiled for 8 to 10 hours, the broth sautéed with sesame seed oil brings out the light aromatics of sesame seed. This is one of HFB’s favourite ramen in terms of the soup broth.

Gantetsu is the winner of ramen champion in Sapporo, city of ramen, for 3 consecutive years. Light and flavourful, Gantetsu Special Miso Ramen emphasises on natural sweetness of the ingredients. And their secret ingredient – Ginger paste, an ideal choice for the cold weather in Hokkaido. HFB thought the ginger paste makes a HUGE difference in the really light broth. Remarkable!

What made Bario stood out from the rest of the ramen stalls was their portion size – Bario Ramen has a generous serve of vegetables, meat and noodles. Also, only Futomen, or thick ramen was used. Little wonder that Bario means “big, strong man” in Japanese. Their broth has a spicy aroma and sweet garlic taste, which tasted familiarly close to Lor Mee that we are recognisable with, but the garlic really upped the flavour of the broth by few notches. Besides, HFB really loved the thick slices of Chashu that Bario offered. It was an overall close victory over Iroha!

One of the most celebrated ramen restaurants of Fukuoka in Hakata, Ikkousha’s version of Hakata Ajitama Ramen comes with a salty pork broth, with added black fungus and spring onion for added aroma. What HFB liked about them was their firm noodles that were thinner than the rest of the ramen stalls.

Rated as one of the best Tsukemen by Tokyo Times, Tetsu Paitan Tsukemen takes a laborious 15 hours to prepare the broth. Their famed ramen has sweetness of bonita in the chicken and pork stock which gives the reduced sauce a really flavourful finishing.

Customers can also request for the hot stone spectacle once done with the dipping sauce, which they would add some water and a REALLY HOT stone for you to savour the rest of the sauce as broth.

Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank Komars Group for their hospitality.

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Brasserie Wolf @ The Pier at Robertson

noreply@blogger.com (His Food Blog) — Thu, 14 Jul 2011 09:05:00 +0000

Brasserie Wolf, a casual French bistro located by the Singapore River at The Pier at Robertson, has been re-launched with new interiors and a brand new menu. And with it comes a new Head Chef at helm - Chef Claudio Sandri.

Photo credit to Brasserie Wolf

Truth to be told, HFB frequents that area fairly regularly and Brasserie Wolf has always been one of those places that he passed by repeatedly and secretly wished he was dining inside. And with its new furbishing, it piqued his curiosity even more. So pardon him that he jumped at the opportunity when he was contacted by Ate Consulting to do a media tasting.

A bread basket was presented to him and already he was sold! You see, Beurre Echire was served along with the bread and HFB knows the butter is quite the premium brand (stepped aside Président!). Ok, he wasn't gonna deny that he enjoyed the butter more than the bread. Yums.

The rustic looking Traditional French Onion Soup, an old favourite among its fan, came with the delightfully rich Comte Cheese. This was definitely one of the better versions HFB had tasted. The soup was really flavourful, yet light on the aftertaste. And along with the Toast and the cheese, it was a flawless harmony. HFB totally enjoyed it.

Having scanned quickly the menu prior, HFB was looking forward to the Fresh Artichoke Heart with Salmon Mousse & Poached Egg the most, and it certainly didn’t disappoint. The combination might seem strange initially, but extraordinarily, the salty salmon mousse and smoked salmon complemented the tang of the artichoke heart, while the runny egg yolk of the poached egg lent a velvety richness to the vinaigrette. This was really one great appetiser that helped open HFB’s palate for the rest of the meal.

With no fault of the Crab Claw Salad with Honey Dressing & Croutons, HFB just didn’t take to it. Like he mentioned, the dish did no wrong, it fact it was pretty fine – just that the previous appetisers stole away its glow.

For mains, HFB started with the Pan Seared Barramundi Fillet with Asparagus, Onion, Jalapeno Salsa & Heirloom Tomatoes. The doneness for the fish was excellent executed with its crisp exterior, but despite HFB being a fan of barramundi, he is just not a fan of jalapeno-watever - sorry about it!

Speaking of which, the Traditional Beef Bourguignon – served with bacon, mushroom, baby onions and carrots – was smashingly delightful! Robust with flavours and fork-tender, this was the heartiest dish among all and HFB can indulge in it anytime of the day.

Brasserie Wolf is one out of a handful of food establishments that uses the Josper Charcoal Oven – and with it, enhanced the char-induced flavour profile of the foods being cooked – and the Whole Roasted Spatchcock Chicken is one of them. The aroma and taste is so awesome, unlike any run of the mill grill food that’s out there. You got to try it to believe it!

One of French signature traditional desserts would be that of the Apple Tart Tartin, served with Vanilla Ice Cream. HFB sampled various versions, and one thing that always upset him is the over-caramelisation of the tart – which although Brasserie Wolf’s version wasn’t really evident due to the ice cream, there was still a slight hint of bitterness that HFB find objectionable.

HFB loves Valronha chocolate and he definitely seeks enjoyment from pistachio – if only their Valronha Warm Pistachio Chocolate Cake was molten, that would be an icing on the cake!

The Floating Island, Salted Caramel, as good as it looks, was a picturesque mess once the initial spoon out. The taste was really good, but HFB just did not like the visual.

Thankfully, the Homemade Lemon Tart with Crème Fraiche did not disappoint. HFB believed there was a perfect harmony between the acidity and the sweetness of the tart. A perfect palate cleanser after a heavy meal and one with a stamp of approval from HFB, considering he is not a big fan of tangy dessert. Magnifique! HFB truly enjoyed this dessert.

Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank Brasserie Wolf and Sihui from Ate Consulting for their hospitality.

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Putien Refreshing Summer Menu @ Nex, Serangoon

noreply@blogger.com (His Food Blog) — Tue, 12 Jul 2011 17:31:00 +0000

Most of us would know that PuTien brand name has its roots traced in Putian, a beautiful coastal town in the Fuijian province of China. And all thanks to founder and CEO of PuTien , Mr Fong Chi Chung that one is able to appreciate the Heng Hwa cuisine – which is easy and clean on the palate as one can see from the dishes that were presented to HFB for PuTien’s Refreshing Summer Menu, that will be available from now till end August.

HFB was first introduced to the various ingredients of their summer dishes, but HFB was drawn to that of the various varieties of Yunnan wild fungus and mushrooms – including that of the Rooster Comb Mushroom in the foreground that was said to have the texture, and often the taste, of chicken.

Executive Sous Chef Li Gongba also invited HFB to the kitchen for a cooking demonstration of the Winter Melon with White Fungus and Mushroom.

A light and cooling dish, which is perfect for heaty summer weather, it tasted as good as it looked.

HFB really enjoyed this dish, and especially the mushrooms! The contrasting textures were very delightful.

At the same time, HFB was introduced to the Summer Quencher, a refreshing drink that was combined using Aloe Vera, Cherry Tomato and Plum. It was such a perfect summer thirst quencher that HFB had two servings!

Served as a cold dish, the Fresh Water Bamboo with Sesame is an extremely popular summer vegetable dish in China. Sadly, HFB didn’t quite take to the pairing of the sauce with the bamboo.

HFB was slightly amused when he was served Organic Momotaro Tomato during his course of tasting. He reckoned that it was more of Japanese ingredient, or used often than not in Western fine dining nowadays as a starter or palate cleanser. Having more accustomed to it having served with salt to accentuate the natural sweetness of the fruit, HFB didn’t quite appreciate PuTien’s version of dusting it with powdered sugar.

HFB is not a big fan of lotus root, but PuTien’s version of Stir-fried Lotus Root with Prawn certainly changed his mindset. The dish came served in a nice lotus leaf, and the lotus root was really crunchy. Its texture also provided a really nice contrast to the juicy prawns.

The Sauteed Sea Snails with Hua Diao Wine was such a delightful dish to savour. HFB was having fun sucking the snails and extracting its meat – steeped with the fragrance of the wine – from its very thin, almost brittle shell. A really flavourful dish HFB must say.

HFB was secretly anticipating this dish of Braised Luffa with Homemade Beancurd. He’s quite a sucker for homemade beancurd, and OMG he really loved the evident soy taste of PuTien’s beancurd. Paired it with the luffa and the silky sauce, and he can so imagined it going really well with rice!

It was the first time that HFB was served Bamboo Clams Baked in Sea Salt. Quite a dish to handle as one need to pry open the shell, removed the lip of the clams before enjoying it. It was surely interesting but HFB would rather prefer it stir-fried or steamed.

No trip to PuTien would be complete without sampling some of their signature dishes. And one of them is their Shredded Meat with Bun – a dish that consisted of really flavourful shredded meat enveloped between a crisp sesame bun. HFB bet he could easily wallop a few of these bunnies if he’s really hungry!

Do HFB need to say more of PuTien’s famous Fried “Hing Wa’ Bee Hoon? A trip to the restaurant without a serving of this dish is a wasted journey. Go figure!

HFB had Lychees as desserts and it usually peaks towards end of summer. Not the best that he has tasted but nevertheless still refreshing and tasty.

Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank PuTien and Ann for their hospitality.

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Novus @ Singapore National Museum - Summer Truffle Creations

noreply@blogger.com (His Food Blog) — Sun, 03 Jul 2011 14:56:00 +0000

Novus, nested within the Singapore National Museum, has always been one of those dining places that HFB wanted to pay a visit so imagined his delight when FoodNews, on behalf of Novus, extended an invitation to HFB for a food tasting session – Summer Truffle Creations, crafted by Chef Stephan Zoisl. Having worked with master of molecular gastronomy, Chef Heston Blumenthal, during his brief stint at The Fat Duck while on his food sabbatical, Chef Zoisl part molecular style of cooking is winning attention, and it definitely caught HFB’s interest too!

Nothing came close in bribing HFB’s heart when the first starter was served – Beef Carpaccio, made with 200 days grain fed Black Angus beef tenderloin, served with shaved Black Summer Truffle, Poached Egg, Chives and Truffle Scented Mozzarella Spheres. HFB always have a thing for good beef carpaccio, and Novus’ version sat right above many that he had sampled before. The truffle, along with the mozzarella heightened this dish to a next level. Bravo!

June to August marks the season for Tomato, thus it wasn’t a surprise to find Heirloom Tomato & Prawn Tempura as one of the starter. Using an array of heirloom tomato, it was paired with Tempura Prawn, Avocado (puree), and Rocket Cress providing a picturesque dish which displayed an assortment of colours that is pleasing to one’s eyes.

With a fancy name of Foie Gras Parfait Treated Like a Salad, the dish of Foie Gras Parfait, Strawberry, Vanilla Grapes and Mesclun Leaves was a dish of harmony. On its own, the foie gras parfait was a little too heavy for HFB, but paired with the grapes it balanced really well. A pity HFB preferred a good slab of liver instead.

For 2nd course, HFB was served Novus’ signatured Duck Tea – a Duck Consommé topped with Quail Egg, Trumpet and Brown Enoki Mushroom, Smoked Duck Breast and Black Truffle. A soup dish is always soothing for HFB, but he wasn’t overwhelmed by it, perhaps due to heighten expectation of the dish. Nevertheless HFB love the way it was presented, accompaniments served on the plate, before having the consommé poured over it via teapot.

Summer Truffle Ravioli, or homemade ravioli pasta stuffed with Ricotta Cheese and served with Summer Truffle, Parsley Sauce, Parmesan Snow and Purple Shiso. Homemade pasta is the way to go and using Ricotta Cheese as a stuffing is truly an ideal pairing. Though HFB didn’t really take to the parsley foam, the truffles and powdered parmesan really did do wonders to the dish.

This dish was the highlight of the evening for HFB – the Snow Cod & Zucchini Flower, cooked Sous Vide style, with Shellfish Foam, Potato & Saffron Crème and Stuffed Zucchini Flower. Cooking the fish at low temperature ensured its natural flavour and Omega 3 are locked within. This is the first time HFB had tried cod this way, and most possibly the best he had savoured – the flesh is silky and succulent, almost creating a melt in your mouth sensation. Also not forgetting the immaculate presentation of the dish with the zucchini flower stem arranging neatly, this is truly one dish that captivated both sight and taste. Did HFB also mention that the shellfish foam complemented the fish perfectly? Marvellous!

The Ocean Trout & Summer Truffle was slightly lacklustre in comparison with no fault of itself. Stuffed with Kombu Seaweed and topped with Summer Truffle and Chives with Liquid Cottage Cheese Gnocchi and Potato Sabayon, the fish was cooked perfectly all right, but somehow HFB felt the different elements did not gel as well as the cod. What a pity!

HFB would not usually order a chicken dish in a fine-dining restaurant, but his opinion was seriously challenged that evening with Novus’ very own Organic Chicken & Truffle creation. Chicken Breast stuffed with Truffle Salsa, accompanied with Root Vegetables, Crisp Parsley and Potato Truffle Gratin (unfortunately not featured here), this is as good as a chicken dish can get. Chicken was flawlessly tender and its clean finishing was roundly balanced with the Truffle Salsa. HFB was beyond doubt impressed.

Truth to be told HFB was slightly disappointed with the Crisp Duck Confit, which was cooked with Five Spices, along with Quinoa, Summer Truffle, Baby Spinach and Turnip. Without a doubt the meat was flavourful, but strangely enough, HFB’s portion of duck somehow lacked the crispy skin (as seen from the photo) that aptly made the dish so famous. HFB is not a big fan of quinoa too, but that’s due to his own personal biasness.

After the beef carpaccio, HFB gladly welcomed the Black Angus Beef Meets Summer Truffle. Sliced Black Angus Beef Tenderloin, served with Wild Mushroom Duxelle, Rocket Cress and a side of Triple Cooked French Fries and topped with Truffle Shavings – HFB thought the ‘meeting’ of truffle shavings wasn’t necessary since the impeccably cooked beef and the wild mushrooms more than hold their own without their more extravagant partner.

Definitely a ladies dessert! A work of art made up of Mangosteen, Berries and Citrus Fruits Surrounded by Chocolate Crumbles, Elderflower Granite Sphere, Wild Strawberry Espuma & Cassis Ice Cream invoked, the aptly named, Summer Feelings.

Snowball & White Peach Sorbet was constructed using Meringue Snow Ball stuffed with Pistachio Ice Cream, White Peach Sorbet and Pomelo. The crust had a hint of honey within and was really crisp and contrasted really well with the ice cream, while the sorbet along with the tart bitterness of the pomelo balanced the overall sweetness.

The Verrine of Nectarine Green Tea & Sauternes was made up of Nectarine Espuma, Green Tea Panna Cotta, Sauternes Jelly, Caramel and Vanilla Ice Cream. HFB thought it was a little messy for his liking with all the flavours jumbling up and fighting for attention once he stuck his spoon within. Sorry but this is not his kind of dessert.

Speaking of which, you can treat HFB to Novus’ Valrhona Chocolate Test anytime – an assortment of chocolate dessert in the different form of Mousse (38%), Soufflé (55%), Crème Anglaise (66%), Truffle (72%) and Sorbet (85%). And among all, the soufflé was HFB’s favourite! Death by chocolate anyone?

Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank Novus, FoodNews, Chef Stephan Zoisl, Ying-Zhi and Shasha for their hospitality.

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ADV: AsiaMalls Food On Parade - Cooking Grand Finals @ Liang Court

noreply@blogger.com (His Food Blog) — Tue, 28 Jun 2011 08:13:00 +0000

Friday was AsiaMalls, Food On Parade, cooking grand finals, and at stake was $2,000 worth of AsiaMalls shopping vouchers. Gathered at Liang Court atrium were 6 teams of contestants, each from Hougang Mall, Tiong Bahru Plaza, Century Square, Tampines 1, Liang Court and White Sands, and they were there with only one mission in mind - impressed the panel of judges - Miss Stephanie Ho, GM of AsiaMalls, Celebrity Chef Eric Teo and Chef Chang of Shin Yeh Restaurant.

Crowds were gathering the stage by the time the mystery ingredients were revealed – and if one had been following the events that led up to the final cook-off, you probably knew that 1 mystery ingredient had been used in the contestants’ dishes. However to up the ante several notches for the finals, not 1 but 6 mystery ingredients were announced, of which 3 had to be included in any 2 dishes, and they are Sambal Prawn Chilli (Malaysia), X.O. Sauce (Hong Kong), Hsin Chu Rice Vermicelli (Taiwan), Rice Cake Slices (Korea), Miso Paste (Japan) and Tamarind Paste (Thai).

There were moments of anxiety (most were back at their stations within 25 minutes after their groceries shopping) when team 5 from Liang Court was nowhere in sight – for if they so much as miss by half a minute, they would have to pack their bags and leave the contest!!! Fortunately, the mother-in-law and son-in-law combo rushed back on the dot. Phew! While there were some really creative dishes from the teams, Team 4 of Tampines 1 and Team 6 of White Sands whom HFB covered earlier here and here, did brilliantly with their repertoire of dishes.

The young husband and wife team had choosen Sambal Chilli, XO Sauce and Miso Paste for their dishes of mushroom soup, aptly named Mushroomlicious, and a meat dish cooked 3-style (Miso Chicken, Sambal Chilli Pork wrapped with Cabbage, and XO Chicken) that they coined it “Fantastic Trail”.

Although the judges weren’t thrilled with their really thick mushroom soup, Chef Eric was really impressed with the 2nd dish, especially the Miso Chicken! What an accolade!

The mother and daughter team selected Sambal Chilli, Vermicelli, and Miso Paste as their secret ingredients and for starter, they created a Thai Vermicelli Prawn dish, while doing Chicken Maki as their main. While judges were mixed with their opinions, Chef Eric reckon it’s a good job done overall considering the situation and environment at the shopping mall – as it wasn’t an easy job whipping up two dishes within the time frame.

While judges deliberated, the crowd was treated to a special Taiko Drums performance. The thunderous music of Taiko (Japanese drum) displays a medley of traditional and modern rhythms and moves, usually performed in an ensemble.

So who won? It was the husband and wife team from Tampines 1 that HFB covered. Yay!!

HFB had a great time covering this month’s AsiaMalls Food on Parade events. Till the next time, stay tuned!

Disclaimer: Photos provided by Pepperconn Pte Ltd.

MEDZS @ Orchard Central - A Mediterranean Haven

noreply@blogger.com (His Food Blog) — Sun, 26 Jun 2011 09:24:00 +0000

Located in basement 2 of Orchard Central, one would discover a haven in the form of MEDZS, a 200-seater restaurant that was first to serve up various Mediterranean fare such as Spanish, Italian, Tunisian, Moroccan, French, Turkish and Greek − in a one-stop, self-service integrated open dining concept, providing a rather exotic dining experience.

HFB started off the evening with the Charcuterie Board over at the Delicatessen section that consisted of various cured meats including Chorizo and Serrano Ham, as well as an additional board of Jamon Iberico.

For $18 each, that was considered a steal considering the quality of meat one could savour. It really came packed with flavour and taste. Simply brilliant!

And to go along with the meats, HFB had a sneak peek of the beers among an impressive range of international and craft beers available over at the “5% bar” within the vicinity.

HFB has a weakness for good mussels, and he had to say he found another outstanding way to take pleasure in them – in Basil Alfredo sauce that is ($12.00). The sauce was velvety and flavoursome, and the mussels, with a hint of freshness of sea.

One can never go wrong with in-house made pasta, and when it’s accompanied with half a Thermidor Lobster and using Prawn Bisque as base sauce ($18.00) – a seasonal dish that is simply a match made-in-heaven! The sauce was really rich and flavourful, yet not heavy on the palate. Excellent, HFB highly recommended this dish!

The Shish Lamb Kebab ($6.00) came in a nice-charred flavour and the thickness of the meat ensured a nice bite when tasting the skewered meat. The accompaniments and seasonings also ensured a nice Mediterranean finishing.

But HFB found his holy grail in the form of the Pork Belly ($10.00) done sous vide style and finished off with the grill. Nice charred exterior with a to-die-for inside, the meat achieved an OMG melt in your mouth experience that was so lovingly tender. HFB would definitely go back for this slab of sinful goodness!

To round off the meal nicely is the Mille-feuille ($4.20 each), or layered puff pastry alternating with cream and in this instances fresh kiwi and strawberries.

The puff pastry was really fluffy and the fruits made a nice refreshing end to clean off the palate.

Disclaimer: No ratings would be given, as this is an invited taste test. HFB would also like to take this opportunity to thank MEDZS, Food Junction, Chef Mus, Pris and Racheal for their hospitality.

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ADV: AsiaMalls Food On Parade - Korean "Cooking Up A Storm" Preliminary

noreply@blogger.com (His Food Blog) — Mon, 20 Jun 2011 09:30:00 +0000

This weekend saw the preliminary round of “Cooking Up A Storm”, Korean cooking competition for Asia Malls, Food on Parade at Tampines1.

With six teams lining up for this week’s challenge, to vie for the overall grand champion title on 25th June at Liang Court and the winning prize of $2000, HFB spotted quite a number of masculine in this round of the competition.

And upon investigation, this pair of young handsome chaps were actually brothers, and in company with them, their elder brother and sis-in-law over at another team. Heh, talk about sibling rivalry!

After a quick run-down by the organisers, and the revealing of the secret ingredient – Hot Pepper Paste, the contestants had a choice of shopping at Sol Mart Pte Ltd 솔마트, a Korean supermarket, or Cold Storage for their ingredients purchase.

And while waiting for them, Chef Nicky Kim introduced to the shoppers a popular street food, Ho Tteok, or Sweet Korean Pancake during her short cooking demo.

It was an interactive session where shoppers actually had hands-on session in mixing and kneading the dough.

Before long, the pancake was pan-fried and served!

HFB took a nibble and it revealed a nice cinnamon and caramel taste which he imagined to be perfect for Koreans during winter. Don't you think so?

Shortly the contestants arrived back at the stage area before the stipulated time of 30 mins, and proceeded swiftly to prepare their creations.

Besides the familiar Korean Rice Cakes and Glass Noodles, there were other really creative dishes like pasta inspired by Korean flavours and even “Bi Bim Ra” – an original interpretation of Bi Bim Bap, but using Korean Ramen noodles instead of rice. How brilliant!

After presenting to the judges, and them tallying of scores, the results were finally announced and it really went to the wire – only 1 mark separated between the winning team and the other.

Once again, having a lucky charm - this time in the form of a new born baby - brought blessings to the winning team.

HFB is darn sure this young family would have a great time celebrating Father’s Day, as well as their win. Congrats!

In conjunction with Food On Parade @ AsiaMalls promotion this holiday season, vote for your favourite F&B outlets to win attractive prizes! Find out more details here or login to Facebook and install AsiaMalls Best Food Awards App.