KeropokMan: Singapura Makan

Paul Singapore @ Ngee Ann City

2012-02-08T07:44:00.001+08:00

This was one of the rare times we made appointment with our friend, Lady Di to meet for 'tea' at 9:30pm! KopiKosongGirl and I wanted to celebrate Lady Di's birthday. She just wanted a slice of cake. One of the few places that open till late is surprisingly PAUL. Lady Di wanted to try out PAUL so we were here.

Millefeuille chocolate ($6.40)
Their famous Napoleon with chocolate creme patissiere filling. It was very chocolatey. Layers of puff pastry and creme patissiere that makes you feel guilty eating it past 9 pm!

I was told on Facebook when I loaded the photo that their Millefeuille nature (Plain Napoleon) is better. So which is your favourite?

Oh Lady Di drink was Hot Chocolate so it was like double dose of chocolate goodness.

Tartelette Fraises ($6.40)
Creme patissiere and strawberries. This looked very pretty and the ladies wanted to try it.
I was quite pleased as the strawberries were sweet and not tart like other places. It was not just because of the glace over it.

I had the "Ice Tea of the moment" and when I was ordering, I asked what's the tea for the moment, the service staff said, it's Peach Tea for the moment and also any other moments and we all laughed together.

Mushrooms and Potato Pancakes.
Oh, we realise Lady Di was so busy at church that night, she did not have dinner yet, so we thought we would order something other than cakes/desserts. We had the Mushrooms and Potato Pancakes. The mushrooms were very good. It's something that KKG and I can eat lots and lots of it. That was quite a fair bit of mushrooms that has shrunk from their original size. We prepare this at home, so we know before cooking, it must had been quite a bit.

Looks like when you dine in, the are many meal dishes to go as well. It did not take us long to get a table, probably because it was 9:30pm. The service staff all seems quite busy and sometimes lost. We had one that was quite friendly. The table beside us seemed a little unhappy though, probably because they asked for water after their sweet drinks and it did not arrive. We did not ask for it and it was served to us. (We think our water was their order. haha)

Paul Singapore
391 Orchard Road
#03-16/17 Ngee Ann City
Singapore 238872

Da Paolo Ristorante @ Holland Village

2012-02-07T23:21:00.001+08:00

If you are familiar with Chip Bee Gardens, you would have noticed the number of Da Paolo group of restaurants there. One that I have not stepped foot into was Da Paolo Ristorante until recently. Most people will think of the Club Street branch when you mentioned Ristorante.

The kitchen at Ristorante - Holland Village is headed by European/Italian Chef Gleb Snegin who joined the Da Paolo group in 2010. Originally from Moscow, Chef Gleb was trained and honed his culinary skills in Milan, Lombardy and Tuscany. For Chef Gleb's, the balance of flavours is paramount.

I was quite intrigued by the wicker feature wall that wraps around the ceiling. It's like some island resort deco but with air conditioning if you decide to sit indoors. For those who love natural air, there's lots of outdoor seating as well.

I was here for a tasting of some of their popular dishes, kindly hosted by Samuel of Clout C&D on behalf of Da Paolo Ristorante.

Prosciutto di Parma e Melone ($22)
If you like like prosciutto, the quality that they serve here is good. Paired it with sweet rock melon, the taste is further enhanced. A good starter if you dine here.

Capesante Arrostite con Crema di Cavolfiore ($26)There is an interesting twist to this dish. Large plump scallops with cauliflower cream and red sweet-sour onions. The scallops were tasty with a nice caramelised crust. Try their cauliflower cream.

Caprese ($18)
Take a look at the tomatoes. There are different tomatoes. I believe these are Roma tomatoes and they go so nicely with the Mozzarella. Chef Gleb says the buffalo mozzarella are from Aversa. Yes, one of the best mozzarella di bufala around! I enjoyed this simple yet delicious starter.

Spaghetti al Nero di Seppia ($26)
This dish gives you block teeth and tongue, but if you are not kissing your partner after lunch it's ok. The squid ink spaghetti here is a must try. I initially doubted that it will be that good, but after one mouth, I had more! They make the pasta themselves and the squid ink adds a hint of the sea into it. Looks how black and glowing it is! It's spaghetti that has been tossed into squid ink sauce, a different way of preparing it.

Oh, when this dish was served, I noticed something, our white napkins were changed to black napkins. How thoughtful of them! When you wipe your mouth, no one can see your mess!

Ravioli con Guancia di Manzo ($26)
This was beef cheek ravioli with veal jus and shaved parmesan. Looking rather humble with parmesan covering it, if you thought you want to give it a miss, it's your great loss. These big fat ravioli can be quite addictive, probably because of the veal jus and the beef cheeks in it. So nice, I just enjoyed myself eating it without taking more close up photos.

Tagliatelle al Granchio ($26)
If squid ink pasta is not your kind of pasta, you should try this! Crabmeat tagliatelle. Chef Gleb exalts balance of flavours and it can be clearly tasted in this dish. Just the nice amount of crab meat, tomato and cream. I have to admit it was irresistible, I am still thinking which is my favourite pasta, the squid ink or the crab pasta.

In fact, all 3 kinds of pasta are so different, it's hard to compare. I have a soft spot for things with tomato, so this was my favourite pasta for the day.

Risotto di Spinaci con Aragosta ($24)
Just take a look at that, doesn't it look wonderful? Creamy carnaroli rice with baby spinach partially hidden in it. Topped with slipper lobster and drenched with lobster bisque. I particularly like the creamy risotto.

In my pantry at home I have a pack of this risotto, but I doubt I can make it this nice! I must research on how to make it so nice.

Merluzzo con Purea di Patate e Salsa al Tartufo Nero ($34)
I was eyeing the crust of the so nicely prepared cod fish! It went so well with the potato puree and black truffle sauce.

Ossobuco di Vitello ($34)
Ossobuco for you? Slowly simmered, these are tender meat that even grandma with dentures can eat.
I was too full with so much food, though we were sharing food. I can't remember the taste except it was so tender.

Desserts - Dolci
There's always room for Italian Desserts!

Bonet Piemontese e Gelato ($12)
This is the Classic Piedmont Amaretto Chocolate Dessert with chocolate ice cream on top! I love the chocolate ice cream on top. Bitter sweet on top of the jello but not quite jello, a bit like brownie kind of base. If you like Amaretto liquer, this dessert is for you.

Crespelle Agli Agrumi ($12)
Homemade crepes that has been lightly browned bathing in citron sauce and topped with a little scoop of Blood Orange Sorbet. It's either you like it or hate it. Haha... I like the Blood Orange Sorbet. ;-p

Samuel noticed I like gelati, so we had more chocolate gelato!
If you are in the neighbourhood and it's hot, just drop by for some gelato!

Tiramisu ($12)
Look at the layers of ladyfingers, mascarpone cheese with egg yolks and valrhona chocolate. It's lightly infused with coffee and marsala wine and there's a reason why this is so popular here. Try it yourself.

Pannacocco e Lamponi ($12)
Want to try something different? Order the coconut pannacotta with fresh raspberries! Something very tropical, suits the deco of this place!

It was a wonderful lunch. A bit too much food, but with great company of 3 other food lovers we finished it up.

.............................................................
News Update:
If you want to bring someone special here for Valentine's Day, here's the menu.

SAN VALENTINO
ANTIPASTO / STARTER
Capesante in Salsa di Carote e Mandarini, Frutto della Passione e Sedano Rapa
Atlantic Scallops, Carrot and Tangerine Sauce, Passion Fruit, Celery

PRIMO PIATTO / MIDDLE COURSE
Risotto Carnaroli con Gamberoni in Salsa di Brandy
Carnaroli Risotto, King Prawns, Spinach, Brandy Sauce
SECONDI DI CARNE O PESCE / MAIN COURSE
Filetto di Cernia con Asparagi e Patate alle Erbe
Grouper Fillet, Hollandaise Sauce, Asparagus, Herbed Potatoes
Or
Spalla d’Agnello Brasata con Lenticchie e Mosaico di Verdure
Braised Lamb Shoulder, Lentils, Seasonal Vegetables
DOLCE / DESSERTS
Tiramisu’ alle Fragole con Cioccolato Bianco
Strawberry Tiramisu, White Chocolate

It will cost $128 per person and it includes a glass of Prosecco.
Prices are subject to 10% service charge and government taxes.

Available on 14 February 2012, 6.30pm - 10.30pm
For reservations, please call +65 6476 1332

.............................................................

Da Paolo Ristorante at Holland Village
44 Jalan Merah Saga
#01-56 (Chip Bee Gardens)
Singapore 278116

Tel: 64761332
Web: http://www.dapaolo.com.sg
Hours: 11:30 am - 2:30 pm, 6:30 pm - 10:30 pm daily.

Sushi Tei Yu Sheng @ Holland Village

2012-02-06T13:04:00.001+08:00

The wife, also known as KopiKosongGirl says that she has her own tradition. She will do this without fail with her best friend she said. Visit Sushi Tei for Sushi Tei's Yu Sheng. She likes it because of the fresh and thick slices of sashimi on top of it.

I have been inducted into the ritual this year. I joined her with her friend.

We had the Create Your Own, which had the "base" at $24.80, plus the sashimi you want at different prices. You can see the options at their facebook page. We had the combination of Salmon, Mekajiki and Hamachi which is an addition of $20.

We find it quite enjoyable and great tasting. The usual seaweed and various toppings that you see on their colourful plates on the conveyer belt is on this plate just without the rice. The dressing that's on their sashimi salad is also poured over this dish instead of oil. We find their combi of dressing and the sweet sauce suits our taste.

Oh, the 'gold' is the salty tidbits we used to eat when we were younger!
It was only 3 of us, and we realise we need more manpower to mix the things up!

We also had a hot pot (that's seems to be getting smaller everytime we go) after our Yu Sheng. We were eating the Yu Sheng slowly while chatting and the service staff was walking serving others and also noticing us. It was only when we finished our Yu Sheng did they bring out the hot pot.

This was something I did that some of you might want to try. Add some wasabi into your Yu Sheng, it gives you a fiery twist! I like!

Oh yes, it's the last day today (6 Feb) for this Yu Sheng to be served, if you missed it, wait till next year.

Sushi Tei @ Holland Village
3 Lorong Liput
Holland V Shopping Mall
#01-08
Singapore 277725

Tel: 6463 2310

Jumbo Seafood @ Dempsey

2012-02-01T12:30:00.001+08:00

KopiKosongGirl and I have dinner with my in-laws (KKG's parents) once a week.

It's quite an interesting way of making appointments. The mother and daughter will SMS each other and the the FIL and me will be on the sideline, just reading their messages quietly. This is thanks to iMessage and also Whatsapp with their group chats.

KKG wanted to have a Japanese meal, but somehow through the conversation, MIL suggested Jumbo Seafood because she is a Jumbo card holder and they mailed her a free Yu Sheng voucher. So another freebie decided where we are going to eat. (Doesn't it happen to you all too?)

It's the 10th day of the CNY and we can't remember how many Yu Sheng we have had!

The Yu Sheng here is the more common Yu Sheng. No fancy stuff, the usual ones.
The menu list it at $38++ for this small one. There were additional options, but we did not have that.

The tofu dish we ordered was The Japanese Beancurd Treasure Bags.
Tofu pockets with shredded black fungus, bamboo shoots, mushroom and goji berry. Quite an interesting dish.

We also had an almost 1kg Garoupa that was steamed HK Style.

The initial order was to be with Garlic, but somehow when it was served, it was HK Style instead. The person who took the order noticed it and asked if we still wanted it, we said we will take it. The fish was fresh and delicious.

Kailan with Garlic. The 2nd vegetables for the night after the Yu Sheng.

It was a nice dinner with the in-laws. The place was packed as usual.

Jumbo Seafood Restaurant @ Dempsey Road
11 Dempsey Road
#01-16
Singapore 249673

Tel: 6479 3435
Web: www.jumboseafood.com.sg

Red House at The Quayside @ Robertson Quay

2012-01-31T17:46:00.000+08:00

It is the 6th day of the Lunar New Year, our sister, brother-in-law and nephew flew back, transitting in Singapore to visit us for a few days before flying again to Ipoh to brother-in-law's parents' place.

We picked them up at Changi Airport in the afternoon and told them we shall toss Yu Sheng later in the night. I got a complimentary Red House Yu Sheng voucher so we thought we might as well have our dinner there as well. I did not know that there's a Red House in Robertson Quay! We always go to the one at East Coast.

Oh wow, the place was huge! It's non-aircon but it was not hot at all. Fans turning at full speed and the weather's been really cool. There were so many people there when we went there at 7:30 pm. Though we had a booking, we still had to wait, the serving staff were apologetic saying people have finished their dinner, but they are not getting up.

Red House's version of Prosperity Raw Salmon Yu Sheng. $38++ (for the small one)

After the saying of auspicious sounding greetings, it was time to 'toss'!

Well, it was a very civilised toss! Minimal wastage!
Our 1.5 year old nephew must be thinking these adults are playing with food!

For the other dishes, we passed the menu to our younger sis.
She picked these dishes that she missed eating. They have similar food in London, but not exactly the same.

Spinach Tofu $21
A common dish to us, but to sister and husband, something they missed eating!

Green Pea Shoots ($24)
Had it fried with garlic. We are all vegetable lovers, so we are quite happy to eat it.

Teriyaki Cod Fish, 3 pieces for $48.
Mixed reviews, we the locals thought it was so so, but both our sis (almost similar tastebuds) thinks it's too fishy. Even the baby did not want to eat it.

Chilli Crab ($60)For their chilli crabs, everyone gives it a thumbs up. Comparing to the different seafood places, Red House's chilli crabs has always been one of our favourites. It's spicy yet a tiny bit on the sweeter side. Probably suits our tastebuds as we finished up most of the gravy!

If only their fried man tou was more crispy. We like Jumbo's version of man-tou. We were comparing the different flavours of crabs to eat at each restaurant. This place is for Chilli. Eng Seng for Black Pepper. No Signboard for White Pepper.

Seafood Combination ($42)
We saw this dish in the menu and it's one of the specialties, so we ordered it.
We all liked it, there's prawns and scallops and the sauce was very lemongrassy curry. It's something that's very appetizing and perfect over hot steaming rice.

Ee Fu Noodles ($18)
A noodles dish to symbolize long life! Oh, the little baby loves these noodles! He was slurping away!

We were glad to have our siblings back with us even for a short while. They are now in Ipoh enjoying their Ipoh Hor Fun and other nice food.

The food above plus all the taxes was $282.20. We paid with an OCBC card and there's some lucky draw.
If you want to have more tossing of Yu Sheng, their version is quite tasty. Their takeaway Yu Sheng is 1-for-1 that we saw on their specials.

If you like us, got a bit lost, look for the fancy bridge, Red House is just near it.

Red House @ The Quayside
60 Robertson Quay
#01-13/14 The Quayside
Singapore 238252

Tel: 67357666
Web: www.redhouseseafood.com

Crystal Jade Kitchen @ Holland Village

2012-01-25T00:34:00.000+08:00

It's the 3rd day of the Lunar New Year. Both KopiKosongGirl and I took leave to have lunch with both sets of parents. We are very grateful that since we got married, both sets of parents have been getting along well. Both sides are so 'ke qi' / superly polite as we the 'middle men' have been bringing new year goodies between the two sides.

We are also 'learning' the rules of politeness or rules of being sort of "respectful / not be greedy / modest" all lumped into one. Giving oranges, taking only part of it, and giving back the rest. Sometimes we don't even know the customs, so both sides are teaching us.

So on the 3rd day of the Lunar New Year, the arrangement was made, we will have lunch at Crystal Jade, Holland Village. It's the nearest Crystal Jade to where both sets of parents are. Just in case it's not opened, we called the restaurant. The lady who picked up said, yes, you are talking to me now! Come quickly, it's going to be really packed today!

Can't resist now having Yu Sheng!
We noticed that their version here is a little different, they have fried yam strips!

After the nice and auspicious words were proclaimed, we are ready to toss!

Woo hoo! The cleanest surface so far! Everyone's so so polite, doing it so slowly.
Both sides calling each other 'chin kei'. A bit can't get used to it!

We kind of like Crystal Jade's version of Yu Sheng. The yam strips were quite tasty, giving a bit of crunch to it!

We were having a Dim Sum lunch. Both sets of dads like fried rice, but I changed it to noodles. Don't really fancy eating fried rice though it's nice. Noodles probably have a nicer meaning too!

Noodles - may we with God's blessing have a long healthy life!

We had double sets of everything, not because we want double blessings or meaning, it's because each serving only serves portions for 3 persons!

The fried tofu skin with shrimp stuffing. The chef must be really happy after resting two days. That day's version was really nice! Crispy on the outside and inside it's moist, not oily.

Prawns - may we all have a 'ha ha' (prawns in Cantonese) happy year ahead! Wishing all joy in the Lord!

My favourite, the phoenix claws, the nice name for braised chicken feet.

Phoenix - may we have good fortune and opportunities according to His will.

Cha Siu Buns, love these buns too.
Eat it hot while it's still soft and fluffy. I know it's carbo, but carbo always taste so nice doesn't it?

Buns - May we through the grace of God have a-BUN-dance in all we do and play!

Steamed Pork Ribs. My favourite too. So tender and flavourful.
It's easy to prepare this at home too!

Pork - Signifies strength and wealth. May the Lord bestow it to us if He finds us faithful.

Siew Mai. Someone just has to order it when we have Dim Sum.
I am sure if you go out for Dim Sum, someone will want them.

Siew Mai, looking like little golden ingots. Wishing all you readers a healthy year ahead! May prosperity and blessings rain on you like our current monsoon rain. May graciousness, kindness and love flood and overflow all relationships.

Have a Blessed Year ahead!

Crystal Jade Kitchen
2 Lorong Mambong
Holland Village
Singapore 277671

Tel: 6469 0300
Hours: Mon - Thurs: 7am - 3am, Fri - Sun, PH: 7am - 4am

Bengawan Solo Chinese New Year Factory Discount @ Woodlands Link

2012-01-18T13:51:00.002+08:00

It's a few days more to Chinese New Year. There are so many things to do, change money for Ang Pows, new clothes, cleaning the house and when friends and family visit, the festive goodies! How is New Year without all the usual New Year goodies?

KopiKosongGirl and I have been buying various stuff to give to both sets of parents and Aunt who has been feeding us the whole year. The wife says, don't buy the same thing every year. It will get boring. Don't give too much, it will be very difficult to find things to give the next few years.

We bought cans of Abalones that we spotted was on offer at Fairprice, during their '1 day sale' few days ago. It seems they have more sale in today's newspapers. We got some other stuff from Cold Storage too. Enough to form a very nice presentable gift set. For cookies this year, we got them from Bengawan Solo, because we happened to visit their factory last weekend!

Their Factory Discount has been going on and should be ending soon. Think it was on since Christmas for their Christmas sale. So if you have not gotten your goodies and you need to grab them in bulk, head down here!

If you have not been there, and need the address, it's at 23 Woodlands Link, Singapore 738730.

You would see bus loads of people visiting this area. Some are visiting this factory, others to the other factories nearby. We might be back at this area again, we are thinking of visiting Fassler to get some fish supply and soups to stock up our freezer!

The big air-conditioned tent with rows of goodies for sale.

Camemberu and us went for their factory tour and we found out lots of interesting things about Bengawan Solo. Things like they use only fresh coconut in their products, they actually have machines to process and extract the coconut milk. Their eggs are also delivered from Seng Choon Farms daily, sometimes a few times daily if they need more. Those stories would be another post some other day.

We saw the Pineapple tarts being made inside the factory. Their staff busy packing them up. When we finish the tour, we saw the pineapple tarts on sale outside the tent. Now, how fresh can this be? If you are eating them yourself or given to family, you want to give them something good right?

Kueh Lapis lovers, you want freshly made lapis? Order them at their different outlets or get them at a discount here. We met Mrs Anastasia Liew and her son Henry who led us for the tour. We saw how tedious it was to make the Kueh Lapis! Each cake takes 3 hours or so to produce. Layers after layers their staff have to pour the cake mixture and bake them. To meet demand, they are working 24 hours during this time!

They said their way of saying Thank You to their customers for the year long patronage is to have a discount for them during this time of the year. You know why so many customers are loyal to them!

Oh, if you are not their usual Kueh Lapis customer, the prices do go up on the last two days before they shut the factory for holidays. Regular customers know that, but some customers still insist they want to collect it on the very last day. (I know some of you are laughing, because your mum or mum-in-law behaves like that right?)

We got some of the cookies and other munchies, paid for it and that's another tick off our 'to-do' list! Thought this info would be helpful for those who needs to buy to give away and the savings might be helpful.

For non-locals or visitors to Singapore, you would be glad to know that Bengawan Solo has 4 branches at Changi Airport.
Hint: The airport branches charges no 7% GST like most shops at the airport ;-)

Bengawan Solo Factory Discounts
23 Woodlands Link
Singapore 738730

Kagoshima Fair @ Sky on 57, Marina Bay Sands

2012-01-17T01:46:00.000+08:00

If you have been wanting to try out Kagoshima Kuroushi (Black Cattle) Wagyu Beef, Kagoshima Black Berkshire Kurobuta and other Kagoshima Prefecture produce, there's a 4 week Kagoshima Restaurant Fair at Sky on 57, Marina Bay Sands starting from today (17 January 2012).

If you are interested and confident in handing the products and produce yourself instead of being prepared by chefs, you can head down to Isetan (till 18 Jan) or selected Cold Storage from 18 - 21 Jan. There would be Kagoshima Kuroushi Wagyu and Kurobuta Pork for sale and sampling.

Besides Sky on 57, Chikuyotei at InterContinental Singapore, Nadaman at Shangri-La Hotel and Mikuni at Fairmont Hotel is also participating in the Kagoshima Restaurant Fair. (14 - 24 Jan). Call them up for reservation if those are your preferred restaurants.

I had the opportunity to sample these Kagoshima produce at Sky at 57 and here's some photos and my experience about it. Sky at 57 by Chef Justin Quek is the first in Singapore (2nd certificate to be given out) to be presented with the 'Certificate of Recommendation' from Kagoshima Prefecture.

If you, like me wondered, what's the certificate for? It's to certify that the restaurant is serving reliable, safe and finest ingredients that Kagoshima is proud of.

What's that huge thing? It's the Sakurajima daikon radish. Grown on volcanic soil, it's the world's largest radish and it can weigh as much as 31 kgs! This one doesn't look like it's 31 kg, but it sure was huge! The texture is supposedly firm and it tastes very sweet.

Other produce from the prefecture, An-nou potato (sweet potato), Dekopon citrus (Dekopon is trademarked orange if it meets certain criterias), pumpkins, musk melon etc. These were some of the ingredients for our lunch!

A chef preparing a shabu-shabu kagoshima wagyu beef. Swish swish and serve.
The broth was very tasty, it tasted of obviously of beef and also daikon, and I wondered if it's from that huge sakurajima daikon!

I should have immediately taken it out of the broth, so that it's more 'raw'.
You should try it!

*** Lunar New Year Specials ***

There would be a Lunar New Year celebration Luncheon with Kagoshima Products that you can try at Sky on 57. There might be variants depending on what's flown in fresh. The price would be $138++.

The following is the tasting menu, so portions are 'different'.

Ceviche of 'Buri-OH' and Steamed Bamboo Shoot Salad

Buri-Oh is a brand of sorts for Hamachi / Japanese Amberjack from the region of Azuma in the Kagoshima Prefecture.

Buri-Oh marinated in lemon dressing and steamed bamboo shoots in truffle dressing with micro greens.

Oh wow, the buri-oh was so tasty. It was such a refreshing sashimi starter. It doesn't have the fishy taste but a light tangy and sweet and a nice mouth feel to it.

Spring Salad with Kagoshima Vegetables

A salad of snow peas, fava beans, fried leeks, grilled pumpkin and sweet potatoes and cheese croquettes.

The grilled pumpkin (hidden inside) was done so nicely. The pumpkin still had a slight soft crunch to it when you bite into it, yet it had no raw taste.

The sweet potatoes and cheese croquettes was intriguing too. Can't figure if it was baked or fried. It was certainly not oily. It had a crispy outer layer but when you cut it, it's like mash potatoes with cheese inside. We wanted more!

Organic Kagoshima Pumpkin

Organic Pumpkin Veloute with Crabmeat Custard.

The pumpkin veloute has a nice viscosity, if you bake/cook, it's like custard that has started to coat the back of the wooden ladle. The soup though a little salty was such a delight to have. I did not really fancy the crabmeat custard in it. Not a crabmeat custard person. I don't mind having seconds or thirds of the soup though!

Green Pea Risotto

Sauteed Kagoshima Kurobuta Confit, Green Pea and Bacon, Natural Meat Jus.

Chef Justin who was roaming around the restaruatns, was at our table when this dish was served. He described how it was made and said the bacon were French bacon added to complement the dish. He was right that it will make it really really good.

My first time having green pea risotto which was quite nice. What I really enjoyed was the Kurobuta Confit. You see the piece of kurobuta? When you put in your mouth, it just dissolves. How did the chef do it?

Kagoshima Wagyu

Grilled Minute Steak with Kagoshima Vegetables.

It's called minute steak for a reason, it's minute!
But the taste and texture of the steak all made up for it. The famed Kagoshima Kuroushi Wagyu Beef. You got to try it.

Musk Melon

Chilled Musk Melon and Mousseline and Sauternes Jelly.

I liked the Sauternes (French sweet wine) jelly with the musk melon. A very nice combination of different kind of sweetness from the fruit and the jelly. Great end to the meal.

Excellent creative interpretations of French cuisine with quality Japanese produce by Chef Justin Quek. Great dining location at the Sands SkyPark to boost too! From 17 January to 7 February 2012, they are having this special menu for the Lunar New Year celebrations.

Sky on 57
Sands SkyPark,
Hotel Tower 1, Level 57
1 Bayfront Ave
Singapore 018971

Tel: 6688 8857

Paul Singapore @ Ngee Ann City

2012-01-16T01:26:00.000+08:00

After dinner the other night on the 6 Jan, KopiKosongGirl and I noticed that Paul's finally open!
(Some of you already saw these photos on Twitter or Instagram when I tweeted it that day)

We thought maybe we will come back another day to try since we are so full after dinner. Somehow our legs brought us there. Yes, we are like curious cats.

We saw a lot of people, but realised they were not queuing to go in or to buy things. So we thought we will buy somethings for breakfast the next day.

Freshly made chouquettes by presumably the French bakers. Could not resist not buying them to try!
They are sold in 10s. They are $5.60.

We packed home 2 tarts. One for ourselves and one for the in-laws.

We got 2 croissants as well. They cost $2.50 each.
The next morning when we took it out, it was smelling very good! The rich buttery aroma whiffs out when we opened the paper bag that it was packed in.

The chouquettes have the crunchy pearl sugar melted!
Oh, les chouquettes are meant to be eaten the same day, but we thought we could store them till the next day, if you do, the above is what you get.

Now, I feel like making these cream puffs at home, where can I find the coarse sugar I wonder...

Oh not forgetting the Apricot Tart. $6.80
I think we did it injustice by eating it the next morning. It still tasted nice, but I guess eating it fresh at the 'maison' would be much better.

Heard the queues long. Hmm. Probably go there again when the queue's not so long.

Paul Singapore
391 Orchard Road
#03-16/17 Ngee Ann City
Singapore 238872

Noya Chinese New Year Goodies by Tai Sun

2012-01-09T23:40:00.004+08:00

It's less than 2 weeks to Chinese New Year! One of the things that many people are buying are CNY goodies. There are many brands out there and Tai Sun has sent some samples to try and comment.

I have been buying Noya's pineapple tarts for the last few years without knowing they are from Tai Sun until I got these samples. A colleague brought some to the office and I thought they were quite nice and I have been buying them. I remembered their containers were different when I first bought them last time.

There are 6 different flavours. I have seen them on sale in both Fairprice and Cold Storage since last 2 weeks, but not all 6 at the same time though. Either they are sold out or different supermarkets carry different range.

I have been serving these to friends and relatives who pop by our place and everyone has different opinions about it. Some really like it, some preferred their mum's or grandma's version. But for a mass produced brand, I think they are quite good.

Here's a short write up of what we think of it:

Pineapple Tarts

The open faced ball of jam pineapple tarts (380g | S$10.80/jar) are my favourite of the lot

It's not too sweet for me and I like the 'ball' of pineapple jam on top of it. I noticed they even have a faint layer of cross over it! It's something that I can pop layer after layer off the jar while watching TV.

Rolled Pineapple Tarts

There are two version of pineapple tarts, this is the Rolled Pineapple Tarts (380g | S$10.80/jar). I assume both pineapple tarts have the same recipe, but somehow the open faced one taste better to me.

Both are very buttery in smell and taste. The pineapple jam taste rather nice too. The open faced somehow makes it more nostalgic as you pop it in your mouth.

Mum makes two version as well! She makes her own pineapple jam too. I know what's missing from these rolled version, cloves! Mum's version has a clove on each rolled tart which makes it more fragrant. Oh well, for $10.80, this version is quite good!

Kueh Bangkek

The Kueh Bangkek (250g | S$6.50/jar) has two different opinions in the house and friends who came and try it. One camp says it does not immediately crumble and dissolve the moment you put it in your mouth. One camp like it because it still holds its shape and only crumble and dissolve when you slightly bit and crush it with you teeth.

From the photo above, it does hold its shape quite well right?

The consensus is that santan (coconut milk) flavour is enough thought some say a bit more would be better. It's not too sweet as well. General Singapore taste buds would like this sweetness but not the Malaysian or Indonesian tongues, they would want it sweeter!

Macadamia Delights

This is the Macadamia Delight (300g | S$11.80/jar). The most expensive of the all the cookies, but to me, my favourite from this lot. When Mum and Aunt came over and saw it, they were just so impressed by the stacking of the cookies inside the container!

For me, a bite into it and I thought they tasted like Horlicks cookies! The cookie is firm but you can't press it too hard. It will crumble. It's fragrant but a little salty.

Almond Delights

Looking almost similar to the Macadamia except without the egg wash on it, these Almond Delights (300g, | S$10.80/jar) are also quite an unstoppable.Quite fragrant and those who like Almonds would like it.

We hosted a dinner the other night and after dinner, we served these snacks and I noticed someone keep taking this. He must be an almond fan!

Traditional Jade Delights

These pastel green cookies called Traditional Jade Delights (300g | S$8.90/jar) are made from green peas.

The wife and sis has different opinions of this. Wife think more peas are needed and sis thinks it's just nice, if too much peas are inside, they would be overpowering. I am not a green pea fan, so I have no comments.

Ah-Ma Traditional Nonya Love Letters

Now I like these love letters! (400g | S$11.80/tin)

You open the nostalgic square tin and the smell of santan tingles your nose. Not every piece has the same 'tan' which means it's probably hand made. It's not too sweet as well and I have been nibbling on them! I can eat 1 layer of it at a go, and force myself to stop.

I like the fragrance which is not too strong. One of my guest commented that not too much santan is also good, she did not feel so guilty eating too much of it.

Overall impression and notes:

It all tasted rather fresh, no rancid smell or unpleasantness.
The pineapple tarts are good, not too expensive and size of the tarts are good too. Not too expensive per piece which you means you can serve it, and not hide your stash.
The cookies made from nuts range are nice, but it seems to be a bit salty. That's the overall impression from almost all of the 15 people whom I have served them to over the last 2 weeks.
The containers are pretty, easy to open too. (You can hide in the office drawers!)
Labels says "Product of Singapore", except for the love letters which is made in Indonesia.
Tai Sun sells quality nuts like Almond, Macademia etc, so we can trust their ingredients are of the same quality.

A note of thanks to Esther, the marketing manager of Tai Sun for sending these samples.

Sunnyhills Pineapple Cakes 凤梨酥 from Taiwan

2012-01-06T00:52:00.000+08:00

It's nearly the Lunar New Year and mum has already started baking cookies. Mum has asked us to give some to the in-laws, which have already started to eat them.

Samples have also been sent to our home by some companies. Sunnyhills has again sent some to me and I have fed them to my colleagues.

I like their brown box packaging. Similar to last year's packaging. This year they have Festive sets that are available in Box of 10 ($25), Box of 15 ($37.50) or Box of 20 ($50).

This is how the Box of 20 looks like. When you buy it, it comes with a festive label, sift card as well as a handy Festive Bag.

SunnyHills has opened up at the Raffles Hotel Arcade and if you like to give these as gifts to your family or friends, you can head down to grab some.

The Feng Li Su comes individually packed and it looks good to present to your guests.

A colleague who is a frequent flyer says he has been eating them at the Airport Lounge! So, he was very happy when I gave some to my colleagues.

The golden ingot above is made from pineapple that has been organically grown on the BaGua mountain, eggs that has been responsible local farms in Taiwan, Japanese gourmet flour and premium New Zealand butter. They are baked without additives or preservatives.

The pineapple cakes are made in Taiwan and air-flown to Singapore fresh. You can see the date it is made printed on the boxes.

If you are a sweet tooth person, you will definitely like it.
If you don't take too sweet stuff, have it with a cup of Chinese Tea, it goes perfectly.

I find it sweet, but it's the nice kind of sweet. Maybe this year's harvest of pineapple are sweeter. Another colleague who had it says it's too sweet for her. The frequent flyer colleague likes it with a sweet smile on his face. It is quite fragrant as a colleague opened the wrapper, I could smell a buttery and sweet aroma in the office.

Pricelist
Box of 10 - $25
Box of 15 - $37.50
Box of 20 - $50

Specials
10% off on all order of $200 and above
Free Delivery on all orders of $100 and above.
(Standard delivery fee is $8)

SunnyHills@Raffles Hotel
Raffles Hotel Arcade
Unit #03-05
328 North Bridge Road
Singapore 188719

Tel: 8522 9605
Web: www.sunnyhills.com.sg

Cooking with Chef Eric Teo using Yifon Mushrooms & 2012 Calendar Giveaway

2011-12-29T15:38:00.003+08:00

Cooking classes, I always enjoy going to them. There's always something to learn from the chefs or teachers. (Or sometimes to see the Chef in person after we heard so much about them, or watch them on TV!) So when I got an invite to attend a cooking class with Chef Eric Teo, I gladly accepted the invitation!

Most of us who watch lots of TV would have watch Chef Eric on cooking shows. The way he sometimes makes his 'disciple' cry on TV, you expect him to be fierce. At the cooking class, he was not what I call, 'his tv personality mode', he was so funny and entertaining. Looking at the photo above, you can imagine ya?

Chef Eric happens to be also the brand ambassador for Yit Hong Pte Ltd.

Yit Hong? I just found out that they have been the main distributor of canned food products from Narcissus and Ma Ling in Singapore, Malaysia and Brunei since 1954.

One thing about attending cooking classes is that everything is prepared for you! No washing up after that too! The class was held at ToTT Cooking Studio at Bukit Timah.

Have you seen these glass bottles of mushroom at the supermarket?
I have, but never bought them because I did not know what to do with them. I just found out from this session that they are ready to eat! Open the glass bottles and you can eat it straight from the bottle!

They have 5 different mushrooms with 6 different flavours. Eat it on its own, with porridge, rice, noodles or use it as ingredients in your cooking. That evening, we used it in our dishes.

Chef Eric was humorous. Before the class started, he said he usually cook dishes from fresh ingredients, this is one of the rare times you can catch him cooking using ingredients from bottles and canned food. Well, you are the brand ambassador, so you got to use them right? LOL..

Anyway, we were shown how to cook 3 dishes. These 3 dishes are recipes that Chef Eric has prepared and it's available on a limited edition desk calendar that I will give out to a few of you all.

The dishes in the calendar that we prepared were:
- XO King Scallop with Spicy Golden Mushrooms & Crispy Rice Crackers
- Pork Luncheon Meat Bruchetta
- Mini Ham and Cheese Pizza with Assorted Mushrooms

XO King Scallop with Spicy Golden Mushrooms and Crispy Rice Crackers

The recipe that serves two:

Ingredients
1 Bottle of YIFON Spicy Golden Mushrooms, drained
6 pieces of King Scallops
6 pieces of already prepared Rice Crackers
1 tbsp of XO Sauce
1 stalk of julienne spring onions
1 piece of sliced red chili
1/4 tsp of sesame oil

Method
1. Heat up pan over medium to high heat with a little oil.
2. Pan-fry scallops for 30 seconds on each side, add in the XO sauce give it a good stir.
3. Remove the scallops from the pan and keep the leftover XO sauce 'residue' from the pan.
4. Pour in the YIFON Spicy Mushrooms, chilli and sesame oil into the same pan and stir for about 30 seconds.
5. Assemble YIFON Spicy Mushrooms with scallops and rice crackers, sprinkle with spring onions and serve.

Hint: Scallops come in different sizes, the 30 seconds is the usual time used to cook scallops. Use your hand to feel the scallops if you want a perfectly cooked scallop. Scallops are usually soft and when you feel the scallops with your hand and it has kind of 'harden' up slightly, it's about ready, add in the XO sauce and you can set it aside.

Hint: You do not need to clean the pan after taking the scallops. The leftover XO sauce from pan frying the scallops is superb stuff. It gives the mushroom extra fragrance.

You would probably not plate your food at home, but if you are preparing it as a special meal, plate them up. Nicely plated food makes you feel good even before tasting it!

The above, Chef Eric's example of how to do it.

This is my replication. Looks equally good?

It doesn't take much time to prepare. Chef Eric said use the freshest seafood and your meal will come out well even if you can't really cook.

Pork Luncheon Meat Bruchetta

You would probably like say, wah... "like that also can". Luncheon Meat Bruchetta!
If you entertain people at home like we do quite often, this will probably save you lots of slogging in the kitchen!

Here's the recipe:

Ingredients
1 Can of Ma Ling Pork Luncheon Meat
1 Roll of sliced baguette
4 hard boiled quail eggs
30g of cherry tomatoes
30g of shallots
20g of sweet basil leaves
30g of diced pineapples

Seasonings
2 tbsp of olive oil
1 pinch of black crushed pepper
1 pinch of salt

Method
1. Slice Ma Ling Pork Luncheon Meat into the size of your sliced baguette and pan-fry both sides till they are crispy (or how you like it).
2. Put the sliced baguettes in the oven for 3 minutes to make it crispy.
3. Halve the quail eggs and cherry tomatoes. Mix them with the sliced shallots, chopped basil leaves and pineapples with the seasoning.
4. Assemble and serve immediately.

Did you notice something? Chef Eric was without his trademark red glasses!
He was arranging the baguette to be toasted in the oven. Don't you love biting into a crunchy baguette?

How many of you have been eating Ma Ling luncheon meat since young?
I have...

For those who need visuals to see how thick and the size of the luncheon meat to cut.
Chef had a little oil on his pan, I totally did not use any oil on mine. ;-)

Above, Chef Eric's sample on how it's done.

Mine's looking quite good too right? If you hate onions or shallots, just omit it.

Tip: Simple stuff that you can prepare for yourself or for parties at home. Quick and simple starter for those who arrive early.

Mini Ham and Cheese Pizza with Assorted Mushrooms

I feel if you have kids at home, this is a good bonding time with the kids in the kitchen!
It won't go wrong, just that it might get real real messy!

Here's the recipe:

Ingredients
1 Bottle of YIFON Assorted Mushrooms, drained
2 pieces of pizza crust
3 tbsp of tomato sauce
10g of diced red onions
30g of turkey ham
5g of salad leaves
1/4 tsp of olive oil
1 pinch of salt
1 pinch of pepper

Method
1. Pre-heat oven to 180 degree, bake pizza crust for about 3 minutes. The pizza crust should be golden brown but soft in the center.
2. Spread tomato sauce evenly. Top with YIFON Assorted Mushrooms, salad leaves, ham and cheese.
3. Drizzle olive oil, salt and pepper. Bake for another 5 minutes then serve hot.

These pizza dough were from the freezer sections of the supermarket. Get the brand that you usually buy.

Chef Eric said that if you want a nicer sauce, instead of just tomato sauce, add half amount of tomato paste and half amount of tomato sauce. Add some herbs in it, and it will make a difference.

Don't spread the tomato paste all the way to the sides, leave around 1 cm of tomato paste free zone. That will make it look nicer.

The mushrooms should be drained and put on top of the tomato paste. Add anything you want and the cheese should be on top.

This was Chef Eric's version of it.

My turn to make it. If you want to add seafood like prawns, it's best to gently stir fry them first. If not, leave the prawns on top of the pizza so that it will cook.

I listened to the Chef, have some tomato paste free zone around the sides.
If onions are your nemesis, ban it from your pizza!

I did not waste my luncheon meat from the previous dish! I put them together with my delicious mushrooms. The mushrooms bottle we used was the one with the assorted mushrooms. 3 different kinds of mushroom in it!

Ingredients overflow? Don't worry, gently press it down!
I had the ham, cheese and the prawns on top.

After baking, this is how it looks! Should have put more cheese ya?
Not too shabby looking right?

Really simple dish to prepare too if you are having parties at home.
It's not that expensive too and can be a back-up dish if your other dishes don't turn out the way you want it!

The Yifon Brand range of 'ready to eat' mushrooms!

The next time you walk along the supermarket aisle, pick one up and try.

YIFON Bottled Mushrooms are available in 6 different flavours - YIFON Assorted Mushrooms (containing poku, golden and button mushrooms), YIFON Teatree Mushrooms, YIFON Spicy Nameko Mushrooms, YIFON Bailing Mushrooms, YIFON Spicy Bailing Mushrooms and YIFON Spicy Golden Mushrooms. They are on sale at $1.95 each.

At selected supermarket outlets, if you get 4 bottles of YIFON bottled mushrooms, you can get a limited edition Yit Fong 2012 calendar.

I have 20 copies of calendars to give away. 5 of them are personally signed by Chef Eric Teo as above. There is a recipe for each month of the year. Do you want one of it?

If you do, just drop a comment below telling me which of the 6 flavours you like or you think will like.
Then email me at keropokman @ gmail.com your mailing address so I can post the calendar to you.

The first 5 will get the signed copies.

These calendar have been specially commissioned by Yit Hong Pte Ltd, would you want to 'like' their facebook page? While you are there, why not 'like' my post too? You might win yourself some goodies from Yit Hong. Good luck!

-- 6 Jan 2012 Update: Calendar Giveaway is over --

Asia's Dining Destination @ Marina Bay Sands : Part 3 - Celebrity Chef Restaurants Kitchen Tour

2011-12-22T12:35:00.004+08:00

Have you always wanted to find out and go into the kitchens of celebrity chef restaurants? For most of us, we only see it on television, where we see how they cook and sometimes 'shout and scold' in the kitchens.

Well, if you have been following Part I and Part II of my adventures on the Marina Bay Sands Hotel's Asia's Dining Destination package, do you know the package includes a Celebrity Chef Restaurant Kitchen Tour?

Here's a preview of what the kitchen tour is like. The group of us went to 3 celebrity chef restaurants. Guy Savoy, Waku Ghin and Santi. If you behave yourselves and be nice to them, the chefs might be nice to you too and prepare some snacks for you!

Guy Savoy - Celebrity Chef Restaurant Kitchen Tour @ Marina Bay Sands

I have yet to dine at Guy Savoy, so I was quite excited to visit their kitchen.

One of these days, KopiKosongGirl and I want to visit the original Paris restaurant. I can imagine KKG saying, ya, when when? Say say only....

They have a lounge area near the entrance where the champagne bar is located. Guy Savoy has the "Bites and Bubbles" menu where you can enjoy small portions of their famous dishes. Thanks to MBS who hosted us, they arranged for us to have the Bites and Bubbles on one of the nights. We had it sitting at the lounge area.

For those who want the full serving size of food and sit at proper tables, enjoy them at the main dining area. This leg of the coveted Joselito Jamon Iberico greets you when you enter the elegant modernist dining room.

I like the design of their dining chairs! This is part of their dining room.
This dining room is where you dine to see and also to be seen.

This is Chef Charles-Benoit Lacour, Chef de Cuisine chez Guy Savoy.
He was previously at Guy Savoy Paris before deciding to come to Singapore.

Our first impression of him is he is such a nice person! So happy all the time as well. Oh this French man speaks very good English. He was very proud to show us his kitchen.

Kitchen design is not what I do for my day time job, so I don't know how to comment. All KKG and I can think of is, if only we have such space for our own kitchen!

Chef and the restaurant manager was explaining to us that everything is prepared fresh in this kitchen. The ingredients come from all over, mostly from France or Europe, but cooking is done here to make sure it's the best that you can get.

I said we behave ourselves, we will be rewarded ya?
On the corner of our eye, we spotted a junior chef preparing something for us!

It's Guy Savoy's famous Artichoke Soup with Black Truffles. The Brittany artichokes base soup was so good. I have not cook artichokes before, but this was sensational. The artichokes that I had for meals when I saw studying overseas was nothing compared to this.

The soup was served with a warm flaky toasted mushroom brioche. Such delicious brioche! Can you see the layers on it? We did not have the coveted black truffle butter, we were too shy to ask.

(Some funnies: The other day when I was at the supermarket with my cousin, I showed her what an artichoke is and guess what she said? 9 hours to plant on Smurfs game!)

We got to try their desserts too. The macarons are made freshly in Singapore from imported ingredients. We asked. ;-)

The teaspoon of the soft foam like quite a delight to the tongue. Whole spoon in the mouth was the instructions on how to eat it. I got to learn how to make these stuff at home!

Someone took a bit of the chocolate, it was so good, she like Oliver Twist, asked for more.
Unlike Oliver Twist, who got no seconds, we got more! A slate of it was brought out for us.

For those who have prefer privacy or business meetings, they have a private room too.
Hint to your bosses! Christmas, New Year or Chinese New Year meals can be held here.

I said from the beginning, this group of people working in this kitchen was a happy lot! See, when we left and looked into the little window outside the restaurant (that can see into the kitchen), the chefs inside waved bye bye!

Waku Ghin - Celebrity Chef Restaurant Kitchen Tour @ Marina Bay Sands

KKG and I have dined at Waku Ghin before. So both of us were excited to see how their kitchen looked like. Compared to the Guy Savoy's kitchen, it's relatively cool in this kitchen. It's an electric kitchen! They use induction cookers here! No open fire, less heat.

(Our small lil HDB kitchen uses an Induction domino as well! We are more Kiasu, have a Gas domino as well. haha. Who knows there might be no electricity one day! MRT can breakdown too you know!)

This was where they prepare the grilled stuff.
My first impression was so neat! Such nice charcoals too!

If you buy Australian food magazines you would notice Chef Tetsuya's appearing in Electrolux advertisements. His kitchen here in Singapore also uses the same brand. The 'toy' that I want is the blast chiller, but there is no way we can have that in our home. Have always been fascinated by blast chillers when they use it on MasterChef!

This is Sous Chef Cory Soo Thoo. He's Singaporean by the way! He's one of the few chefs that can speak Chinese, so if you bring your parents or grandparents here, they can speak with the chef.

(In the back of our minds, we were wondering, how did he stay so slim? With all the food they prepare, they must have tasted it too! The nosy parker me spotted Tim Tams in their kitchen! They also snack like most of us! Either that Tim Tams and good food has no calories?)

We must have behaved ourselves, because we were going to be served braised lobster with tarragon. (No, we did not behave ourselves, we were asking too many questions! haha..)

KKG and I look at him prepared the food and it brought back memories. Just that the size here was tasting portions. ;-)

Tempting you with more photos of it.
Read our experience at Waku Ghin almost a year ago here.

Santi - Celebrity Chef Restaurant Kitchen Tour @ Marina Bay Sands

Santi is another restaurant in KKG and my list of places to dine. So we were equally excited to take a look at their kitchen.

I like their huge wooden door! Was imagining the huge doors at the Cathedrals in Spain. Not as big as those, but this is big enough.

He's the manager of this place. I forgot his name.

Santi has the biggest glass window to look into their kitchen in all of the Celebrity Chef Kitchen at Marina Bay Sands. You can see the whole kitchen as you walk into the restaurant.

Santi has also cleverly placed their private room away from the rest of the restaurant, but is next to the kitchen. This room has a glass wall, so diners here can look straight into the kitchen through 2 glass walls. This is where you get the best view of the kitchen when you dine at Santi!

Thanks to the folks at MBS, they hosted a dinner for us in this room. Hint to your boss! It's another place to nudge your bosses to visit for Christmas, New Year or Chinese New Year meals.

What a nice and cosy dining room. The brick style wall is to replicate their Spanish origins.
I am such a sucker for the many designs of chairs.

Chairs in their private room. Don't laugh, but I did not get to sit and try these chairs. I should try it out!

Chef de Cuisine, Chef Jose Moncayo. He hails from Barcelona.
Yes, every single mushroom is picked and cut by hand. He better hurry, lots more to go! Now you know why you pay for quality here. Only the best gets to the customer.

The guy in charge of Santi. Chef Daniel Chavez.
A few minutes with him, you feel so at ease. He's so nice to walk us around the whole kitchen. We got to see where they store the meat etc!

He told us, Santi sources for their food locally if possible. If the quality is good enough, they will use local ingredients. Yes, their chickens are from Malaysia. We saw the chickens being hung and dry aged in the special room. I so want to go back one day to try how the aged dry chicken taste like!

They don't waste any parts too. I saw a pig face too! They make delicacies out of it. (You thought only Chinese eat everything right?)

Walking through their kitchen makes you so hungry!
They were so many pots boiling all the various stocks and it smell so good!

We walked to a cooler section of the kitchen and saw someone tempering chocolates!
This section smells so good!

Our reward for good behaviour here, Joselito Jamon Iberico on toasted baguette.
Finally tasted the Joselito Iberico Ham!

Served with the Joselito Jamon Iberico was the Gazpacho Andaluz, one of the nicest chilled tomato I have tried so far. At the bottom of the gazpacho was fish roe. It just goes so nicely.

That's a condensed introduction to the Kitchen Tour. If you like good food and like to see how it is prepared, now you know how you can get to the kitchen tour. More about booking the MBS Asia's Dining Destination package here.

Festive Feasting @ PARKROYAL on Beach Road

2011-12-20T02:39:00.001+08:00

How many of you have started the Christmas Feasting? Some like our family, will roast our own Turkey(s) every year and have it with at home with our family.

I know many can't cook or do not have the time to cook, and prefer to dine out. A few days ago, on the invitation of PARKROYAL on Beach Road, we had a Christmas / New Year buffet at the Plaza Brasserie.

Maybe for some of you who wants to head out for a Christmas lunch or dinner, this might be an option that is not that expensive.

You probably have read previously what they serve on their usual buffet, from the 15 to 31 December 2011, they have additional festive food for their Festive Feasting.

There's the delicious chicken rice, sashimi, laksa, soft shell crabs, spicy stir fried beef that makes you salivate. There are many more, but I shall focus this post on their Christmas and New Year offerings.

The 'live' station where a selection of "Roasted Turkey with Sausage Meat, Chestnut and Mushroom Stuffing", "Roasted Honey Glazed Ham with Pineapple and and Cranberry Sauce", "Roasted Ribeye on Wagon served with Herbs Sauce" and "Duck served with Chili and Plum Sauce".

Last Saturday when we were there, we had the Turkey and Honey Glazed Ham.

Their specialty, the Roasted Turkey and the Roasted Honey Glazed Ham.

If you have been to their buffet last Christmas, the hotel continues the tradition of having 12 signature sauces to complement the Christmas Turkey.

Sauces include Laksa Sauce, Giblet Sauce, Cranberry Sauce, BBQ Sauce, Rendang Sauce, Thai Mango Sauce, Satay Sauce, Black Pepper Sauce, Mustard Sauce, Tong Gui Herbal Sauce, Sichuan Sauce and Pineapple Sauce.

My favourite sauce of all? The Thai Mango Sauce!

If Turkeys, Hams and Roast Meats are not the thing for you, you can just feast on their Christmas cakes and cookies.

Yes, I was the 'first' to go for desserts while others are indulging on other food. Probably my 3rd log cake this year so far.

Christmas Fruit Cake. One of my favourite cakes around is the fruit cake.
They also serve the Christmas Pudding with Brandy sauce. I did not see it though, probably it's for dinner or yet to be displayed out.

Ginger Bread and other assorted Christmas Cookies were also served.

Tempted? I was, that's why I took some first!

I snagged the corner piece with the chocolate. I should have gotten some ice cream and have it together with the cakes!

So how much does it cost? Depends on what day and whether it's lunch or dinner.
Quite affordable I reckon.

Here's the Festive Feasting prices:

Festive Period	Dates	Lunch	Dinner
Pre-Christmas	15 to 23 December 2011	Adult: $38 Child: $23	Adult: $48 Child: $29
Christmas Eve	24 December 2011	Adult: $38 Child: $23	Adult: $78 Child: $47
Christmas Day	25 December 2011	Adult: $58 Child: $35	Adult: $58 Child: $35
Pre-New Year	26 to 30 December 2011	Adult: $38 Child: $23	Adult: $48 Child: $29
New Year's Eve	3 December 2011	Adult: $38 Child: $23	Adult: $78 Child: $47
New Year's Day	1 January 2012	Adult: $58 Child: $35	Adult: $58 Child: $35

Prices are subject to service charge and government taxes.

Plaza Brasserie's Festive Takeaway Gourmet Treats:

Christmas Takeaway Gourmet Treats Selection	Prices
Honey Baked Ham (1.5kg)	$68
Traditional Turkey (4kg) with 4 sauces per order, extra sauces at $5 each	$98
Honey Baked Ham and House Wine	$98
Traditional Turkey and House Wine	$128
Traditional Turkey and Honey Baked Ham	$148
Traditional Turkey, Honey Baked Ham and House Wine	$178
Traditional Turkey, Honey Baked Ham and Mumm NV Champagne	$228

Prices are subject to service charge and government taxes.

I liked their Honey Baked Ham and will be ordering one for a Christmas pot luck gathering with some friends.

Plaza Brasserie @ Parkroyal on Beach Road
7500 Beach Road
Singapore 199591

Tel: 6505 5710

Asia's Dining Destination @ Marina Bay Sands : Part 2 - The Club at the 57th Floor.

2011-12-19T23:13:00.002+08:00

One of the privileges of staying in the Club Rooms at Marina Bay Sands Hotel is the access to The Club located on the 57th floor of Marina Bay Sands to have meals.

Yes, it's where the Skypark is located. The whole 57th floor is longer than the Eiffel tower laid down and the area of four and a half A380 jumbo jet. It's that huge! The view here is wonderful.

We had meals two times here. Once for afternoon tea and once for breakfast. For one of the breakfast, we had it on the 'ground floor' where the restaurant Rise is located. They have a better selection of food, but no 'view'. (Also good for those who are scared of heights.)

As part of the Asia's Dining Destination package you can have breakfast, afternoon tea and sunset cocktails with canapes here at The Club.

These are photos of the afternoon tea I had:

The afternoon tea selection was not too much nor too little. A reasonable variety was available. I tried to try everything, but I could not. I was quite full after tea.

These are what I call micro burgers. These were the Salmon Gravlax with honey dill mustard on bagel. It was my favourite among the 3. The other two 'bread' were Creamed eggs with scallion and Caesar Chicken with Parmesan cheese bread. A bit of gluttony crept in and I think I ate 5 of this!

The fruits were excellent. It was only 5 varieries that day, but they are the fruits that Singaporeans will know is expensive if you buy fruits. The strawberries were huge and the red raspberry and blueberries must be in season too. I saw some people scooping up bowls after bowls.

Mini bites. There were 6 kinds of pastries to try. I just realised that I did not try those financiers.

I also ate quite a few of these. Mini maybe I should also call it micro (micro sounds as if there's less calories) dark and white chocolate coated waffle cup with different cream and a raspberry in it. Sweet inside but with a tinge of sourness from the raspberry.

The madeleines do look very good right?
The cupcake like thingy was probably too sweet for me. But I did like the cream cheese topping on top of it.

Tempting cookie jars. Makes me think of this kids game to remember names:

Who ate the cookies in the cookie jar?
Philip ate the cookie in the cookie jar.
Who me?
Yes you!
Couldn't be.
Then who?

Scones! Lots and different kinds too. Cranberry scones, Lemon scones, Cinnamon and Raisin Scones, Hazelnut scones. With lemon curd and creme cheese too!

Oh, I was impressed with their selection of jams and honeys!
On the left were "Provence Greengage Jam" and "Apple and Caramel Jam"
On the right were Forest Honey, Polyflora Honey and Orange Blossom Honey.

The Mojito Lemonade (left) and the Cranberry Lemonade I believe are special to them.

I really liked the view from here. A nice place to while away time while on a holiday. I was there with HungyEpicurean, CuisineParadise and TravelerFolio. The few of us probably spent about 3 hours there! Slowly enjoying our food and also Instagramming! Did you all follow me Instagram and saw what we ate?

Read Part 3 - Visiting the Celebrity Chef Kitchen Tour here.

Asia's Dining Destination @ Marina Bay Sands : Part 1 - The Club Room

2011-12-16T07:51:00.000+08:00

Last month, from 22-24 November, KopiKosongGirl and I took a few days off work and had a 3 days 2 nights staycation at Marina Bay Sands Singapore. The stay was courtesy of Marina Bay Sands. We stayed on a package called the Asia's Dining Destination Package. Pricing starts from S$1638++ for 3 days, 2 nights and a maximum of 2 guests.

Everyday in Singapore, both of us wake up to the view of Bukit Timah, Singapore's tallest hill / natural structure. For the 2 mornings that we woke up, we woke up to this magnificent view instead. A gorgeous view of the Singapore's Marina Bay and view of Singapore's tallest buildings too!

We had the Bay View, and just from the windows, we would just pull our chair and sit down and admire it.

Far away, we noticed we could see Bukit Timah (Hill) too!

Let me tell you the story of our stay. Hope you will enjoy it.

We were checked into the Club Room at the Marina Bay Sands Hotel. There are 3 towers and we stayed in Tower 2.

Our room at Level 36 of Tower 2.
With our electronic keycards we opened the door and saw how wide it is inside!

We just moved towards the light. The wife was more excited and had walk straight to see the view.
I was pushing our luggage in and taking photos with my phone and tweeting it.

Those curtains are electronically controlled. Press a button on the wall and it opens. We noted that the curtain only opens maximum to what you see. At any time, half the glass is blocked by the curtains. I understand it is to prevent too much heat coming into the room, to be greener, less electricity is used to cool down the room. The whole building's glass outside!

The King size bed that we opted for. You can have 1 King, 2 Queens or 2 double beds.
This room is 62 square meter big!

Oh yes, I have a habit of finding out what mattress I sleep on for all the hotels I go to. They use Sealy mattresses that are made exclusively for them. It's the Grandeur Firm Pillowtop if you are interested.

If you want two Queen sized beds, I guess they would move this aside and put the bed here and you would still have space. If you want to enjoy a big bedroom for a few days, you know where to book a room.

For those of you who use iPhones like us, there's the iPod dock beside the bed that you can use to charge your ever draining phones.

There's also an executive work desk and a 42 inch flat-screen TV above the cabinet that hides the bar fridge, tea maker etc. Oh yes, a Nespresso machine is also available in the room.

Oh, the bathroom is huge too. Unless you stay in GCB or premium condominiums, the bathrooms in the mass market condos or HDBs are small. There's another section for the WC and also the standing shower that at least 3 very huge man can shower comfortably in. The WC is the comfortable wide top Toto WC. You can sit down very comfortably for quite a long time.

There's a nice bathtub too. We have been trained to 'save' water so much, that both of us actually did not fill the bathtub up.

The toiletries are the Paiza-branded. Paiza is their in house brand. It's also the name of their high roller's club.

Two huge sinks. Notice there's lights below the mirror that illuminates the vanity top. The busybody me noticed it was LED lights.

For the caffeine addicts, there's the Nespresso capsules. 3 flavours but KopiKosongGirl's favourite was not there though.

If you are not a Nespresso coffee person, they have Robert Timms and TWG Teas as well.

That's the review of the room. We slept rather well the two nights. We could adjust the air-conditioning to the temperature we liked and it stayed there.

The Club rooms have complimentary access to The Club on the top of hotel, beside the famous infinity pool. You get complimentary American breakfast, afternoon tea, evening cocktail and canape hour, and also all day non-alcoholic beverages here.

Kopikosonggirl is a gym rat. She visited the complimentary gym everyday we stayed there. The gym here is managed by Banyan Tree. It's called the Banyan Tree Fitness Club. It's on the 55th floor and she said it has the latest gym equipments like the ones in her gym. Very few ladies she said was in the gym, mostly hunky Caucasian men.

What we liked was the free internet access here. One of the few high end hotels that does not charge an exorbitant fee for internet access and provides it free. We had 1 notebook, 2 iPads and 2 iPhones with us. All except an iPhone could not connect into the hotel's wifi. A call to the IT Help solved it rather quickly.

We liked this room and the things this Asia's Dining Destination package has to offer.

This ultimate gastronomic discovery offers:

a 2-night stay in a Club Room or Orchid Suite
an exclusive behind-the-scenes kitchen tour through a selection of Celebrity Chef restaurants
a 5-star dinner at the Celebrity Chef Restaurant of your choice
daily breakfast
complimentary Afternoon Tea
complimentary Sunset cocktails at The Club at Marina Bay Sands and more
complimentary Airport Shuttle Bus on arrival

The next few posts, I will show you photos of what we ate and also visited at Marina Bay Sands, Asia's Dining Destination.

Starbucks @ Rochester Park

2011-12-14T01:31:00.001+08:00

KopiKosongGirl, sis and I just wanted to sit down and have a drink after dinner.
I remember people talking about this new Starbucks at Rochester Park and I also got invited to an opening that I could not go.

So, we thought we would just pop by on a midweek night.
It's called Starbucks' first destination store in Singapore. It's housed in one of the 'black and white' colonial buildings and there are new items in the menu that's exclusive to the Rochester Park branch.

It's like visiting someone's house!
It's also very quiet. The entire upstairs is for seating.

Took these first 3 photos with my iPhone. (to be more discreet and not disturb others)
A little different compared to the other branch I usually go to.

We were tempted by these cakes, but we had already had dinner earlier.

My favourite drink in Starbucks.
It's long name: Tazo® Green Tea Crème Frappuccino® Blended Beverage.

Some say I should try it with Soy Milk. I tried it and still thinks the milk version taste better than the soy version.

Their new mugs. Seen them used in a few branches now. No more Starbucks wording on it.
I think these mugs look nicer.

We could not resist not ordering nothing to nibble with our 3 drinks.
We had the Chocolate Molten Cake.

Yes, the cake is the light sponge version and not the thick dense cakes.
The melting chocolate was nice.

We were there on a Wednesday night. We like it because it's not noisy, except for a few girls who was laughing away. The rest were students studying and kept quiet. We also saw something we don't usually see. Teenage boy reading a novel alone.

As of 6 Dec, there's no Wifi here. Which is sometimes good, because there wont be hoggers. :-)
One of the nicer Starbucks around.

Starbucks Rochester Park
37 Rochester Park
Singapore 138640

Scan QR Code for
Address information

Baba-licious Food Extravaganza (25 Nov to 4 Dec)

2011-11-25T15:04:00.007+08:00

The daily afternoon wet weather often gives one a craving for hot and spicy food, as that will certainly warm up one's tummy. Baba-licious Food Extravaganza at Orchid Country Club, Vanda Terrance may just be your answer!

Indulge yourselves into this authentic and traditional food journey as you savour the richness, aromatic and spicy Peranakan flavours especially prepared and cooked for you by renowned Peranakan Chef Philip Chia. He will prepare 42 traditional Peranakan dishes including his signature Ayam Buah Kuluak, Bakwan Kepiting, Nyonya Egg & Prawn Salad, Udang Goreng Chilli Garam, Nyonya Chap Chye and Babi Pontay. Not forgetting amidst the delicious food, you will be feasting with the beautiful view of the club's golf course.

At the media tasting session, Chef Philip personally prepared and cooked a Nasi Lemak Set for us to savour the varieties of the Peranakan spicy flavours. Clockwise on the plate, we have Nasi Lemak rice, Sambal Kang Kong, Sambal Udang, Pong Tauhu Goreng, Nyonya Egg & Prawn Salad, Otah, Small Ikan Kuning Goreng Kuniyit, Fried Ikan Bilis, Telor Dadar.

Highlights goes to the Nyonya Egg & Prawn Salad which is a long-forgotten recipe focusing on the dressing that gives it a tangy kick; Pong Tauhu Goreng, which originally is made to be served in soups. With Chef Philip's creativity, this was fried and topped with the familiar Tauhu Goreng sauce. Each item has a different variety of spicy flavour to the taste and one will never have too much of each. I especially like the Otah, which had chunks of fish and it blended well with the spices in the Otah.

We were also spoiled with Chef's signature dish of Ayam Buah Keluak, which is Stewed Chicken in Black Nut. Having a grandmother and a dad who are Perankans, I can conclude that this is truly authentic and made with lots of care through the complicated preparation.

A Peranakan meal is never complete without a serving of Nyonya Kueh Kueh. The Kueh Kueh at this buffet are especially made by a Peranakan. I am never a big fan of Kuehs but this plate of Kuehs certainly gained my thumbs up! It was but too sweet and yet the flavour of each Kueh was tasted. Clockwise from the top, we have green: Kueh Sarlat, Yellow: Bengka Ubi, Red: Kueh Lapis (steam) and Brown: Kueh Koswee.

We also got to try Durian Pengat (which is not my favourite). However, I must specially mention this dessert as it brings out the creativity of Chef Philip. Its a 3-in-1 dessert combining durian pengat, Bubur Cha Cha and Nyonya Green Bean soup with Sago. The texture of the sweet potato and yam, together with the soga topped over durian Pengat, its certainly will be a favourite of durian lovers. This gave a wonderful end to lunch.

Other desserts at the buffet will include: Chendol, Pulot Hitam, Agar-Agar Santn and Bubor Cha Cha.

Aside from the delicious/baba-licious food, you can also soaked yourself in the Peranakan atmosphere with the following:

Bead Work Demo (Mon-Thurs at 730pm)

Live Music Performance ( Fri-Sun Dinner)

Interactive Cooking Demonstration by Chef Philip (Tues and Thurs at 730pm)

Bazaar stalls selling Nyonya cookies, cookbooks and traditional costumes.

Chef Philip Chan will also launching his cookbook and he can autograph his books for you!

Thank you Chef Philip Chia and Jennifer from Foodfare for hosting us.

Baba-licious Food Extravaganza

Vanda Terrance

Orchid Country Club

1 Orchid Club Road

Singapore 769162
Reservations, please call: 6750 2200

Shuttle bus schedule

Weekday Lunch and Dinner Buffet

$28 ++ (Adult)

$18 ++(Child below 12 years)

Weekend Lunch and Dinner Buffet

$32 ++ (Adult)

$22 ++ (Child below 12 years)

Open to public. Orchid Country Club members enjoy 10% discount and waiver of service charge. NTUC Union Members enjoy 10% off price.

Häagen-Dazs Journey of Indulgence

2011-11-23T00:21:00.000+08:00

Have you seen the Häagen-Dazs bus in the city? Circling from Esplanade to Orchard Road and back again? Do you know that the people on board the open top double decker bus get to indulge in free-flowing Häagen-Dazs ice cream, gourmet chocolates and bubbly champagne?

Do you want to get on it as well? If you do, you got to hurry up! Only 900 pairs of tickets will be given out!

How to get a pair of tickets? Head down to any of the 13 Häagen-Dazs cafes across Singapore and spend $50 (Dine-in only, before service charge and GST) to receive two complimentary tickets to the bus. There will be three rides a day at 7pm, 8pm and 9 pm from 19 November 2011 to 4 December 2011. Each Häagen-Dazs Journey of Indulgence will start and end at Häagen-Dazs Esplanade cafe, going around the CBD area then go under the Orchard Road Christmas lights.

I went up the bus few days ago, courtesy of Häagen-Dazs and Word of Mouth Communications.
Here's my experience of the ride.

Journey starts at the Häagen-Dazs cafe at Esplanade.

A funvee open top bus has been transformed into a Häagen-Dazs bus!

Ain't it cool? (literally!)
Guys, surprise your wife or girlfriend or mother or 'partner'!
Gals, you can do the same.

I have only been to Open Top buses in Paris and not tried the ones in Singapore, so this was a good chance to try it the ones in Singapore. One that is 'free' in a way and serves you food and drinks!

Only on the preview night that Sara Wee will sing to entertain those on the bus. ;-)
On the normal nights, Christmas music will be played on board.

The part that I have been waiting for. Free flow of Häagen-Dazs ice cream served to us.
(photo taken using mobile phone)

Champagne too if you want. If not, water is also served and they were served by Singaporean Santarinas.
(photo taken using mobile phone)

Cheers!
(photo taken using mobile phone)

Oh yes, chocolates were served too. Delicious gourmet chocolates!
(photo taken using mobile phone)

The ride was fun! It was a nice cool night and it was lovely to be on that ride.
The ride ended around 45 minutes later. It was quite an interesting experience. The ride was slow and smooth. It's only on this ride that you hope there is traffic jam so that you can have a longer ride!

The Christmas Lights seemed so different when you are so up high and you go right below it! The lights are already on and it's wonderful.

Christmas Dine-In Creations

So here's some way to spend $50 to get the tickets.
Häagen-Dazs has created 3 irresistible Christmas Dine-In Creations.

Christmas Dine-In Creation 1:There's a Royal Fondue ($48++) that comes with 4 of the popular flavours (Belgian Chocolate, Caramel Biscuit & Cream, Chocolate and Vanilla coated in almond nibs). Baked waffles, marshmallows, brownies, bananas, kiwis and strawberries will be the accompaniments.

Christmas Dine-In Creation 2:

The above is the Christmas Cassata ($16++). Creme Brulee ice cream on a brownie slide, topped with cocoa powder and raspberries, served with a scoop of Cappuccino Truffle ice cream and a scoop of Belgian Chocolate Ice cream.

Christmas Dine-In Creation 3:
This was the "Love in Paradise" ($16++) served with scoops of Belgian Chocolate and Creme Brulee ice cream. There's the dark chocolate cake and served with chocolate seashells and strawberries on the side.

I like the creations above because of the creme brulee ice cream flavour.

If you are looking for Christmas Log Cakes, they are also being sold. New takeaway creations and also gift hampers are now available. For more details, go to their Facebook page at: https://www.facebook.com/HaagenDazs.Singapore

Enjoy the ice cream and the ride if you are the first 900 pairs!

Summer Palace @ The Regent Singapore

2011-11-16T12:24:00.000+08:00

This was lunch one Sunday afternoon with KopiKosongGirl and LadyDi recently. LadyDi treated KopiKosongGirl to a birthday lunch. Both ladies were interested in Dim Sum lunch, and made a reservation. I had to privilege to join the ladies too!

We had the Chef Liu's Tasting Menu 5 (for Lunch).
It's $38++ per person, with a minimum of 2 persons having it.

There were 5 items in the tasting menu.

1) Chef' Dim Sum Selection

The ladies with the recommendation from the service staff chose 3 items from the Dim Sum Menu.
But we ordered an extra Dim Sum because we saw the menu and got quite tempted.

We had the Steamed Pumpkin Dumpling as an extra order.
The Dim Sum here were all so delicate. We loved this Pumpkin Dumpling. The savoury and yet a little sweet taste of the pumpkin makes it quite charming. The skin's also thin and you can see the translucency of it from the photo above.

The Steamed Chives Dumpling in Teochew Style.
Look at the presentation of these 3 Dim Sum's that part of the tasting set. It's like a western high tea style 'pretty'. There were succulent prawns in it and the chives were wrapped inside and also part of the soft delicate dumpling skin.

The Steamed Prawn Dumpling with Bird's Nest
How could the ladies resist not ordering this? It's Bird's Nest dumpling! The crunchy prawn dumpling topped with Bird's Nest.

The ladies claimed it's good for their complexion! Eating and getting beautiful at the same time!

Barbecue Pork Buns with Pine Nuts.
Oh, this reminded us a bit of Tim Ho Wan's Polo Bun, but bigger and with more filling too. I love the top part where there is the crumbly pastry. The barbecue pork filling had pine nuts too! I don't mind mind having a couple more of this!

2) Double Boiled Shark's Fin Bone Cartilege Soup with Fish Maw and Bamboo Piths.

For those who believe that shark's cartilage soup has health benefits, these soup was really delicious. The broth has been boiled for hours till it's thick and you can see the high viscosity in the broth.

Anti-shark people, maybe ask for a change or choose another tasting menu.

Generous amount of fish maw and bamboo piths in the soup. This was lovely!

3) Homemade Beancurd with Fish Fillet, Bean Gluten and Vegetables

This was an interesting dish. At a glance, you think the brownish stuff is all the same. It's 3 ingredients prepared to look the same! There's bean curd at the bottom, fried fish fillet in the middle and bean gluten on top!

The 3 of us like how it was made to blend nicely together. They managed to make all 3 ingredients look almost the same. When you bit it, it has 3 different kind of texture.

4) Steamed Glutinous Rice with Crabmeat

This glutinous rice with crab meat was really good. Served in a mini bamboo dim sum steamer, the rice came steaming hot. To me, it was a joy picking up the rice with a chopstick, enjoying the grains of sticky rice and crabs meat with other ingredients too.

Why do I eat picking grains? To waste time! LOL. When guys join in the ladies, all we need to do is eat, let the ladies talk and gossip. Don't you think they are incredible? Jumping from topic to topic, some that are so far apart and they can make a link to it. I salute them.

5) Combination of Desserts

The dessert was a rather 'yellow/orange' dessert. Mango sago and an cute little egg tart served on a square of yellow egg crepe.

It was a very delightful lunch. It can be quite filling too!

Summer Palace @ The Regent Singapore
1 Cuscaden Road
Singapore 249715

T:+65 6733 8888

Scan QR Code
For Address

Zespri - Kiwi Fruit from New Zealand

2011-11-15T15:05:00.000+08:00

Recently, I was invited to a Kiwifruit Dinner by Zespri. I gladly accepted the invite because I was curious to know how they will be preparing the dinner, all with the Kiwifruit elements in it.

If you watch Singapore based cooking shows on the Chinese channels, you would have noticed that fruits have been used in many dishes recently. My aunt has also experimented with Kiwi recently and it tasted rather 'refreshing'. She prepared Sotong with Kiwifruit. I don't have the recipe for that, she was just experimenting and we thought it was interesting.

The dinner was at Heart Bistro, a restaurant that serves healthy food along Orchard Road. Zespri Singapore had asked the chef to prepare dinner for a group of us all using Kiwifruit as part of the ingredients.

When we arrived, we were all greeted with a glass of Zesty Zespri!
It's blended Green Kiwi, Green Apple and Honeydew. It has quite an unique taste. Probably because of all the Kiwifruit seeds.

Ms Pooja Vig, the founder of The Nutrition Clinic gave us a talk about how Kiwifruit is regarded as a wonder fruit. She talked about healthy eating and how food can be used for healing as well. I felt a bit embarrassed as I know I eat a lot of food and sometimes the food that I enjoy eating is probably at 9 on the Richter scale for food. I should probably eat healthier fruits if I can daily. Kiwifruit seems to be a fruit can help me!

On the Zespri Singapore website, they claim that:
Kiwifruit has twice the vitamin C of an orange, as much potassium as a banana and only half of the calories. Kiwifruit is also a good source of magnesium, is sodium free and a low-fat source of vitamin E.

During dinner we were presented with a nutritional talk and slide shows of the goodness of a Kiwifruit. If you see, the Kiwifruit season is ending soon. So if you see them in the supermarket grab them before you need to wait for next year's season!

How many of you eat Kiwifruit skin? Do you know they are nutritious too? I eat some of it at time, for the nutrition it provides, but not all of it, as I find it too 'hairy'.

I am wondering, which Kiwifruit do you all prefer? The Green Kiwifruit or the Gold Kiwifruit?

I like the Gold Kiwifruit but KopiKosongGirl likes the Green Kiwifruit. I like the sweet version and softer texture of the fruit. KopiKosongGirl don't like the Gold ones, but prefer the Green one that has the tangy-sweet taste. I have a feeling most people like the Gold Kiwifruit.

Appetizer

Salad of Kiwi with green mango and crispy fish.
It's a Thai Mango salad with small cubes of Green Kiwifruit in it.

If you are preparing an healthy appetizer for yourself or your family, you can add what I call 'nutrition cubes' into your food. Eg: Kiwifruit and Prawn salad maybe?

For breakfast, 1 Kiwifruit eaten by itself would be the easiest I guess?

Soup

Clear lemongrass scented soup with poached seafood and fresh gold and green kiwi

I particularly liked this soup. It's a tom-yam like soup without the spiciness in it. It's quite interesting to find thin wedges of kiwifruit in the soup. The Green Kiwifruit gave it a little sourish bite while the Gold Kiwifruit gave it a sweet taste.

Mains

Herb and spice roasted spring chicken with Kiwi salsa.

Oh, I am not sure if Heart Bistro has this chicken in their regular menu, if they do, you should come back for it. The Herb and Spice Roasted Spring chicken here is absolutely lovely!

I guess the Kiwi and Tomato Salsa gave it a nice twist too! Another idea is to prepare this salsa and serve it with toasted baguette. I am sure it will be tasty! Or have a sandwich with slices of kiwifruit. That would be a healthy breakfast option too!

Dessert

Kiwi trifle with saffron mousse.

If you are a dessert person, you might grow to love this. The trifle is yummy and you can download the recipe the recipe if you want to make it yourself.

I have uploaded the PDF file of the recipe provided by Zespri here.

In Singapore, we usually see the Gold and Green Kiwifruit on sale.
I only found out that night that there's now the Organic Zespri Kiwi on sale in Singapore. Look out for it if you prefer to eat organic fruits.

During the Q&A, we asked the Zespri Kiwifruit experts some questions.
Here are some that might be interesting to you as well.

Are the kiwifruit ready to eat when we buy them?
The Gold Kiwifruit is picked when it's almost ripening, and when it reaches the stores, they are almost ready to eat. The Green Kiwifruit might take longer to ripen when you buy them. It depends on how long the retailer already had them on their shelves.

Is there a way to hasten the ripening of the fruit?
Yes! Put the kiwifruit in a bag with an apple or banana. The ethylene will hasten the ripening of the kiwifruit.

What is the best way to store Kiwifruits?
The best way is to store them at room temperature until it ripens. Feel the Kiwifruit with your fingers, they are ripe when they yield gently to your touch. Put them in the fridge to cool only when they have ripen.

Hope this post has been informative to you all.

UCA Cassava Chips by Tai Sun

2011-11-14T23:45:00.001+08:00

Have you seen these colourful packs of chips at the supermarket recently?

I was recently given 2 packs of each to try and I tested it on my colleagues in the office and also the 2 ladies at home who loves to snack.

Tai Sun who most are familiar with the range of nuts have recently launched a brand of chips called UCA. The chips are made from cassava, a type of tapioca. I think most of us have eaten tapioca chips. Usually available in clear plastic packets.

According to their press release, UCA has lesser calories, fat and sodium than most potato chips.

They are available in 120gm packs and are the big packs of chips, similar to the big pack of chips usually available on supermarket shelves.

3 flavours available are the Original, Hot and Spicy, Grill BBQ.
3 captions that captured my attention, Cholesterol Free, Trans Fat Free and Gluten Free.

The Original flavour.

It seems that most colleagues and the 2 ladies at home love the original flavour.

The first bite and they say, this taste familiar. It's tapioca chips right? The types that "uncle" carry big huge bags to sell in offices. (Does your office have that too? haha)

These chips are surprisingly less oily and not too salty. It's also wonderfully crispy.

My sis watches this all the time, so it's here for you to compare to your regular chips.

Grilled BBQ Flavour

The Grill BBQ flavour is my favorite though. I like things with BBQ flavour or French Onions.
So this flavour suits me.

For those who reads the nutrition information.

Hot and Spicy Flavour

For this flavour, it taste rather spicy but my head registers it as something lacking.

I was thinking of the usual spicy tapioca chips that we buy, the ones with the sticky, gooey and oily texture that covers the tapioca chips and sometimes with peanuts before I opened the pack.

I saw the above and it looks like the rest. This is the healthier version of it.
The chilli has a biting kind of feel.

Compared to potato chips, cassava chips has 10% less calories, 40% less fat and up to 40% less sodium too.

Most ofter kind of chips, eg potato and corn chips costs $4-8 depending on where it's from. Guess the price of these chips? It's only S$2.30

UCA Cassava Chips is manufactured by Tai Sun (Lim Kee) Food Industries Pte Ltd. It's a Singapore-based company that has been around since 1966. They have attained HACCP certification so you know these chips are manufactured and packed hygienically.

For more information you can visit www.taisun.com.sg

Bar Hopping @ Changi Airport Terminals 1, 2 and 3, Singapore

2011-11-11T22:04:00.000+08:00

About 2 Fridays ago, if you have been following me on Twitter, Facebook or on Instagram on the iPhone, you would have followed me on my adventure around the 3 Terminals at Changi Airport.

What were the group of 5 of us doing? We were bar-hopping in the Departure / Transit Area of the airport, i.e. the section after you have passed the Immigration. While bar-hopping we also got to visit the Butterfly Garden and discovered that there are 2 Movie Theatres at the airport too.

There are just so many things to do in the airport, each Terminal has about 100 shops or more. The whole airport is like 3 huge shopping, adventure, eating and drinking mall!

How early do you always check in for your flights? There are people who like to check-in online and arrive at the airport just in time. If you do that, you are missing out what Changi Airport has to offer. Do you know that for some airlines, you can check-in 24 hours before the flight? Check this page for the timing. The past few years I have been checking in 2 to 3 hours early so that I can roam the airport. I have this fascination about airports that I can't explain.

Anyway, if you have been to Changi Airport recently, you would have noticed the Fabulous Fridays Deals that is going on. I flew back to Singapore the other day and I was in a rush to go home I forgot about the deals. So the next time you are flying in or out of Changi Airport on Fridays, remember to go early or stay back later. In the past few months, they were featuring different themes such as Perfume and Cosmetics (SKII Cellumination and Laneige Water Sleeping pack was at 30% off) and Electronics (iPad2 going at 30% off).

The Fabulous Friday theme for November is "Liquor". Selected liquors will be offered at 50% off! All shoppers need to do is to spend a minimum of $30 via Visa or $60 by other means at any retail or dining outlets at Changi. Present the receipt at the event area and redeem these vouchers to enjoy fabulous savings.

Follow me as I remember the trip around the 3 Terminals of Changi Airport for the Bar-Hopping Experience.

>> Changi Airport Terminal 3 - Hard Rock Cafe

The adventure started with dinner at the Hard Rock Cafe at Terminal 3.

Do you know that the Hard Rock Cafe at Terminal 3 is the first Hard Rock Cafe in an airport in the world? The menu is pretty interesting and most of it I remember being told can also be found at the city branch.

The Hurricane ($18) and if you opt for it to be served in a souvenir glass ($30) that you can bring that glass home!

What's inside? It's a rumbling blend of orange, mango and pineapple juice, infused with Bacardi Superior Rum, dark rum, amaretto and grenadine and garnished with an orange and maraschino cherry.

I would say 'potent'.

The Triple Platinum Margarita ($15) and you want a Keeper, ie with the Margarita Glass it's $30.
It's a mix of Sauza Gold Tequila, triple sec, Grand Marnier and margarita mix come together to provide the ultimate margarita experience.

The Exotic Margarita ($22)
It's a Patrón Silver Tequila and triple sec mixed with Monin Pomegranate syrup and margarita mix.

If you want a non-alcoholic drink, this is an example of it.
The Groupie Grind ($8) with Margarita Glass ($23)

It's made from Mango purée, piña colada mix and pineapple juice blended with a strawberry swirl. I find this very nice!

This was the Crushed Velvet ($8) with Martini Glass ($23)

It's Monin Pomegranate and Monin Raspberry syrup combined with fresh lemonade and Sprite. I warn you this was super super sweet!

End of Stop 1. We tried 5 drinks.
My personal favourite was probably the Groupie Grind.

>> Changi Airport Terminal 1 - Harry's Bar at the Cactus Garden

Did you know that there's a Cactus Garden on the rooftop of Terminal 1?

I did not until this bar-hopping adventure. The Cactus Garden is where Harry's Bar is located. There are 40 species of cacti and succulents that they brought in from Africa and the Americas. It was dark at night so I did not go around. I would come back again during the day time on my next flight out of Terminal 1.

There are Golden Barrels, Silver Touch, Oldman Cactus, towering Prickly-Pear and giant bottle shaped Club-Foot trees. There is also a collection of massive prehistoric Cycads, towering Euphorbia's and tree-like Dracaenas. (Information that I got from the Changi Airport website) There are also metal cactus plants that glows at night! These were the ones that I could see at night. LOL

This was Dirty Harry. ($15)
It's a mix of Vodka, Lychee Liqueur, Brown sugar and lime wedges.

The Dry Martini. ($14)
I found out that night that I don't like Martinis at all! Just not my type of drink. ;-)

The Jungle Juice ($15)
It's a blend of Banana Liqueur, Malibu, Midori Melon Liqueur, Orange Juice, Pineapple Juice and Grenadine.

I like this! It just taste so refreshing!

The Strawberry Margarita ($15)

The Singapore Sling ($15)

The bartender really know his stuff. When asked to come up with a drink, he mixed a special drink for us. Cointreau, cranberry and lime with a orange fragrance. The fragrance was from a slice of orange peel that was set aflame.

End of Stop 2. We tried 6 drinks. Total 11 drinks for the night.
My personal favourite was probably the Jungle Juice.

>> Changi Airport Terminal 1 - Swimming Pool and Bar

I heard of the swimming pool on the rooftop of Terminal 1 and it's the first time that I set foot into it.
It's next to the Ambassador Transit Hotel that is very very popular. If you are transiting in Changi, it's best to prebook a room if you want to stay there.

It's free entry, you only pay when you want to use a pool when you are not a hotel guest. Non hotel guest pay SGD $13.91 nett. Price for use is inclusive of pool usage, shower, basic toiletries and a non-alcoholic drink.

Remy Martin VSOP.

Note for Airport Visitors on 18 Nov 2011:
Transit Area: Remy VSOP (1 litre) - Usual price $70.50, Special Price on 18 Nov only $35.25
Public Area: Remy Martin VSOP (750 ml) - Usual price $105.00, Special price on 18 Nov only $52.50

Johnnie Walker Black Label.

I should have blogged this earlier. On 4 Nov, Johnnie Walker Black Label was part of the Fabulous Friday special.

Anyway, for the Fabulous Friday 25 Nov deal, Vodka drinkers would be glad.
Transit Area: Grey Goose Original - Usual price $57.00, Special Price on 25 Nov only $28.50
Public Area: Absolute Vodka Blue (750 ml) - Usual price $66.50, Special price on 25 Nov only $33.25

Black Label and Remy Martin's again not my kind of drink.
If you like a sweeter version of the Singapore Sling ($18.50 nett), try it here at the Pool Bar.

The bartender said, their follow quite closely the original Singapore Sling recipe.

End of Stop 3. We tried 3 drinks. Total 14 drinks for the night.
My personal favourite was probably the Singapore Sling here, since I don't like hard liquor.

>> Changi Airport Terminal 2 - Hari's Pub

This is different from Harry's Bar that we went earlier. This is Hari's Pub.
Smoker who are dying to get a puff after or before going up the plane (smoking is bad by the way! Seek help from Health Promotion Board's Quit4Life if you can.) can come here.

Fuzzy Navel ($16 nett)
Mix of Vodka and Peach

Limelight ($16 nett)
Sweet, Smoky and a bit of lime.

Green Ice ($16 nett)
Mix of Vodka, Gin, Tequila, Rum and Midori.

Negroni ($16 nett)
Mix of Campari, Gin and Martini.

We also had another Negroni variant that was lighter. That was mixed with Soda. I can't take it. Still too strong for me.

House Beer. It's incredibly nice. Very smooth and easy to drink.
We were listening to the Manager explaining to us that most house beer are made in house, but for theirs, they get someone to brew it for them. Only when it's done at a brewery they can get it so light, smooth and consistent. Too many kind of alcohol in the system, I can't remember who brew it for them.

End of Stop 4. We tried 6 drinks. Total 20 drinks for the night.
My personal favourite was probably the Singapore Sling here, since I don't like hard liquor.

>> Changi Airport Terminal 2 - O'Learys Sports Bar and Grill

O'Learys Sports Bar and Grill at Terminal 2 serves food that's similar to Hard Rock Cafe in Terminal 3. I was reading Instagram and Twitter replies plus the Changi Airport staff, half seems to like Hard Rock better, the other half thinks O'Learys is nicer.

What do you think?

I always think it's fun to sit at the bar counter.
I think it's because I can 'see' what the barman is doing.

Tiger Beer.

We got to try out 2 new drinks that they are going to serve in their menu. I think it's available now since it's November.

The Cosmopolitan.
A mix of Vodka, Cointreau, Lime Juice and Cranberry Juice.

The Sidecar.
Remy Martin, Cointreau and Lime Juice.

Kir Royale.
Crème de cassis (blackcurrant liqueur) in Champagne.

Thanks to the manager here, he said we should try this.
Their signature Chicken Quesadilla. It's nice to have something to eat after drinking so many kinds of spirits. It is nice. Something warm after all the cold drinks.

End of Stop 5. We tried 4 drinks. Total 24 drinks for the night.
My personal favourite was probably the Chicken Quesadilla. I think too much alcohol has numb the brains. LOL

>> Changi Airport Terminal 3 - Tiger Signature Bar

We got back to Terminal 3. Tiger has their Signature Bar here.
Previously known as the Tiger Champions Lounge, they have renovated and it's call Tiger Signature Bar.

See your favourite drink there?

It was like 12:45 in the morning and we were half awake and half filled with the spirit.
But when some deep fried food was served, we ate it.

The drink to try here is Tiger Crystal. It's the lighter version of the original Tiger Beer. It's lower in alcohol content too, at 4.3% instead of 5%.

You can see how cold the beer is. The beer tap was frozen with ice!

Tiger Crystal. ($12)

Their version of Singapore Sling. ($20)
Of the many versions of Singapore Sling, I like the version here.

End of Stop 6. We tried 4 drinks, 2 kinds. Total 28 drinks for the night.

My personal favourite was probably the Tiger Crystal.

Now, that was quite an adventure isn't it? There are many more drinking places to visit in Changi Airport, but we could only do that many in around 6 hours. Do you know that Anthony Bourdain said that Changi Airport is one of the Top 3 Airport Bars in the World?

The next time you are flying through Changi Airport, check in early! There are things to discover at this wonderful airport. The places above also serves non-alcoholic drinks. While walking around, I also discovered something else. There are also as many Coffee places in Changi Airport! The next time I fly out, maybe I shall recce the place and find Chocolate and Chocolate Drink places!

Please, please drink responsibly. We shared the drinks and did not finished them all.

This bar-hopping adventure has been made possible thanks to Corporate Communications Office of the Changi Airport Group.

Prego @ Fairmont Hotel

2011-11-10T00:28:00.000+08:00

Recently, KopiKosongGirl and I have been revisiting places we have not gone for a long time. We both used to have the Feed at Raffles card, but now since we are one, we only need one! (sounds cheesy eh?)

We used to come here often before we got married. We suddenly thought of this place, so we are back!

The deco seems to have changed, this place has become more "wooden contemporary", if there's such a term. No more white table cloth, it's now unvarnished table. Near the entrance there's also an antipasti bar. We remember when the restaurant used to be packed, we sat there at the counter.

Oh the menu seems to have shrunk too! Just a single sheet now. Simple.

The previous big round bread they had with the tomato-ish dip is gone too!
They now served this bagel like herb bread that's a nice replacement too. The bread's no longer warm like it was previously, but it was addictive though. It's probably the salty crust that makes you want to eat all of it up.

I think the bread's good on its own, but if you like, you can spread this aubergine like pesto with cream cheese on it.

It reminded us of the breakfast youghurt jars at Mandarin Oriental Hong Kong!

We ordered 2 antipasti from the antipasti bar near the entrance. They are $4 each.

We saw these mushroom and could not resist them. If you like mushroom, try this. Cold, garlic taste, almost like pickled mushrooms.

KopiKosongGirl can eat a whole lot of this, I think because it's cold, I stopped at 3. Though I like it, the brain tells me to stop. Do you have that kind of feeling sometimes?

We also had the seafood salad. This was even nicer than the mushrooms. It's oily, but does not give you a 'jelak' feel to it. It's probably because of the citrus juice in it. It's cold too. The prawns were crunchy too.

I had the pizza. This is the Prego. ($35)
The toppings are Prosciutto di Parma, Buffalo Mozzarella, Arugula and Tomato Sauce.

Creature of habit, I am still ordering the same thing. Still loving it.

KopiKosongGirl had the Beef Lasagna. $35.
She said it's one of the best lasagna she had for a long time. I kind of agree with her.

Doesn't lasagna remind you of an Italian 'gao teng kuay'. Layer after layer of pasta sheets, meat and tomato paste. No, we did not peel each layer to eat. I want to try out the best way to make the tomato paste. Should start researching about them ;-)

It was a nice dinner. Still glad we kept a Feed for Raffles privileges, there's 50% off the bill.

There was a nice surprise too. Halfway through dinner, the next table next to us was a friend that we have not met for a long time. He left Singapore to study at the Royal College of Music and is now back! He is a composer, and if you probably have heard his compositions on film without knowing it! If you want to listen to his sample music, visit http://www.johncgh.com/

Prego
Fairmont Singapore
Level 1
80 Bras Basah Road
Singapore 189560

Tel: +65 6431 6156
http://www.prego.com.sg

Scan QR code for
Address Details

Maison Ikkoku @ 20 Kandahar Street, Kampung Glam

2011-11-09T14:23:00.001+08:00

There's a new coffee place called Maison Ikkoku and it's at Kandahar Street, in the Kampung Glam conservation area.

This whole place is quite big at 4000 sq ft. What they have done is to have 3 different concepts on the same venue. On Level 1 - an artisanal coffee place, Level 2 - a multi-label menswear boutique and Level 3 - a soon to be opened (mid Nov) semi-alfresco cocktail bar.

I should bring KopiKosongGirl to try this coffee out and see what she thinks.
I am not very much a coffee person.

I was told the baristas here had been trained by Japanese celebrity barista and latte art specialist, Hiroshi Sawada.

The menu here is presented on an iPad too.
It's opened by 2 couples, Thomas Ho and Janice Ong with Franz Chua and Shanie Teoh.

This is Level 1, the artisanal cafe.
It has white walls and copper pipes as lighting. It's chic-retro I would say.

Notice the bottom half of a cupboard hanging on the wall?

This is the MI Pork Bun or what we usually call the Kong Bak Pau ($3.90). I had a chat with Janice Ong and she said it's a recipe passed down to her from her grandmother. She makes it daily.

Another interesting food, is the MI Musubi. It's sticky Japanese rice with seasoning and a slice of SPAM luncheon meat.

A chat with Franz Chua said this was actually his packed lunch when he was studying overseas. His wife (then girlfriend to be) would be making this and it's a convenient to bring to classes! So this food brings back memories for him!

This made me laugh. A carrot cake with a carrot on top!

The sample sized carrot cake that we tried was delicious. I asked Franz if they made it as well. The carrot cake is made by one of their friends. They love this friend's carrot cake, so they are ordering from them to have it sold here.

I was quite fascinated by all these old furniture!
I remember our home had similar ones when I was young!

See more cut off or topless furniture on Level 1?
You will find out why on Level 2!

Level 2 is the menswear section. The labels here are from Japan, UK, France and USA.

They get mostly Japanese label and Janice says she goes to Japan regular to source for the latest fashion and bring them back to their shop.

Notice where the bags and shoes are placed?
It's the "top part" of the cut off cupboards on Level 1! How clever!

I am not the usual fashion catch up guy, but it was interesting to browse around.
I got kind of tempted. Hmm...

The brands they carry:
    Japan: Deluxe, Discovered, Hobo, Kuro, Lad Musician
    USA : Industry of All Nations, MIANSAI by Michel Andrew Saiger, Publish
    France: Lucien, Teddyfish, Twins for Peace
    UK: Orlebar Brown

Chatting with Janice, she said her husband Thomas was a total fashion nerd when they were younger. Janice has slowly but surely transform him. If you are at this place and see a clean shaven guy, that's Thomas. Janice showed a photo of Thomas on his iPhone when he was younger and it was really a transformation!

This is probably the only place where the husband or boyfriend can shop while the other half can sit at the cafe downstairs. If you need their opinions you can call or text them to walk up!

This raw canvas bag by Parisian brand Teddyfish bag caught my attention.
Ahem my friends, get the hint? ;-)

Maison Ikkoku
20 Kandahar Street
Singapore 198885

Tel: +65 6294 0078
Hours: Mon-Thu, Sun: 9 am - 7 pm / Fri-Sat: 9 am to 11 pm

http://www.maison-ikkoku.net/

Scan QR Code for
Address Details