The Escape Hunt Singapore – Would this be a locked room mystery from Sir Author Conon Dolye adaptation? And for the fans of crime mystery, would you expect an inspiration by Miss Marple or Hercule Poirot? Tracing its origins to real life games in Japan, the well popular and widely received “escape the room” game is now embracing local youth and even the youths at heart. Players range from early youth to working adults, drawn to the alluring idea of escaping. Whether it is to escape studies, deadlines or from certain reality, Escape Hunt is an engrossing game to test the player’s wits, utilise their smarts and compel their fears.
Roosevelt’s Diner & Bar is holding a Waffle Eating Challenge from now till 30 July 2014 (extended from 18 July 2014). The challenge is: finish 3 waffles stacked with whipped cream, topped with a scoop of ice cream and drizzled with chocolate sauce in 5 minutes.
I was eager to try the newly improved waffle, as I heard they’ve fine-tuned the recipe since my last visit (read my previous review here: http://melicacy.com/?p=7173). Turns out I was in for more than just a tasting.
This food challenge is all about the speed! Finish in 5 minutes or less and it’s on the house. You stand to win a $100 Roosevelt’s Dining Voucher too!
I recently attended a jamon-carving workshop held at My Little Spanish Place in collaboration with the Joselito brand. Tickets were priced at $150+ per pax (with additional $50+ option for wine pairing with 4 wines), which includes a hands-on session followed by a 4-course dinner showcasing the Vintage 2008 Joselito Jamon by Chef Edward Esmero. Continue reading
Singapore is just a causeway apart from Malaysia, which explains high figures of Singaporeans travelling into Malaysia –some just for makan (eating) or a day of shopping in Johor Bahru. I myself travel to Johor Bahru frequently, mostly for the enticing food.
In desperate need of a holiday, away from home without having to board a plane, Malaysia makes an ideal destination. Puteri Harbour is a destination in itself. Spend a weekend at this peaceful and tranquil locale booming with restaurants, retail outlets and popular attraction Sanrio Hello Kitty Town (its first outside Japan).
Easily accessible from Singapore’s Tuas and Woodlands checkpoints and only 20 minutes from Senai International Airport, Traders Hotel at Puteri Harbour offers comfort with 283 rooms in total. Continue reading
Did the egg or chicken come first? One of life’s most debated and discussed dilemmas since the era of ancient philosophers. Till now, some researchers say the chicken must have come first as the formation of eggs is only possible with the presence of the hen’s ovaries. Then the opposing question is, what did the first chicken come out of? We can spend all the remaining days of our life to debate on this, as did those ancient researchers, yet one thing is for sure; they are both important! Especially to enjoy the wide selection of savoury dishes our local food scene boldly exploits, from humble home kitchens, to frenzied hawkers and even to the fine delights of restaurants.
Today’s story is about the egg. The little guy who works behind the scene, the unsung hero of most dishes and deserts. Will one usually notice the egg in chocolate molten lava cakes, or the Italian tiramisu? At times the egg hides it’s humble presence from the consumer, while on other occasions it flaunts and prances and calls attention to itself, eggs Benedict for one and in Asian dishes atop a bowl of Japanese Ramen; Hanjuku or Ajitsuke Tamago. These slightly runny eggs bask in its full glory boasting in the precise timing, heat and effort in its preparation, not any amateur attempt. Knowing the benefits, we must avoid the risks as well. Tummy aches and an unsettled stomach will no doubt ruin even the best days at work, especially in Singapore where majority of time spent is thinking something food related. Apps and websites strive on this demand and bring the necessary convenience, how terrible to have all these power at one’s fingertips and not able to enjoy or reap the benefits due to that annoying tummy ache.
Why take the risk from such enjoyment? The Egg Story is solely brought to you by N&N Agriculture Pte Ltd, Singapore’s only pasteurized fresh eggs. Unlike most eggs, these quality eggs high in Omega 3 & 6 and vitamin E are stringently bathed in an all-natural water bath, it’s temperature heats the eggs in their shells to eliminate Salmonella Enteritidis (SE) bacteria and Bird Flu Virus (if present inside and outside the eggs), all while being monitored and computer controlled. Lower in cholesterol, and it’s bacteria removed, children, pregnant women, elderly, and the those whose immunity are vulnerable and anybody who enjoy having their eggs lightly cooked with runny yolks would now be able to be more at ease and able to indulge in the wholesome goodness of Egg Story eggs. Its prominent properties are the petite P laser engraved atop the pasteurized egg, marking its assured quality and to be stored in the chiller for maximum freshness. The Egg Story eggs will stand out in the chiller corner in selected outlets of major supermarkets, packed in 500g, 550g and 600g.
Delicacies and local dialect cuisines has been and is integrated as part of our society, of which we are recognised internationally. Starting back when the inaugurated festival first took place in 1994, the Singapore Food Festival aims to bring a satisfying dining experience to our diverse culture and spectacular cuisines, themed “A Walk Down Memory Lane” this year.
More about the various events happening across Singapore here: http://melicacy.com/?p=7382
Kick starting the festival is Singapore Chinese Dialect Heritage Feast at Chinatown Food Street, bringing nostalgia of old Singapore while patrons savour up to 20 dishes unique to their Chinese dialect.
Red Glutinous Wine Chicken
Featured Hakka dishes include the Red Glutinous Wine Chicken, aromatic from the classic use of Glutinous rice wine, ginger and sesame oil. Well prepared and marinated, the meat is tender off the bones and easily enjoyed by both the elderly and young children, with only subtle hints of the spice from the rice wine.
Traditional Hakka Yong Tau Foo
Gao Ji Food contributes to the Hakka cuisine with their authentic traditional Yong Tow Foo. “Tow Foo” refers to bean curd and “Yong” is a simplification of the Hakka dialect “Ngiong” which means ‘to stuff’. This dumpling symbolized ‘abundant wealth and prestige’ and has since the times of immigrants, Yong Tow Foo evolved as a Hakka heritage food passed down through the generations. Continue reading
Before I begin on my review of Xperience Restaurant & Bar at Sofitel So Singapore…
Panoramic view of the hotel room
When I uploaded a photo of one of the rooms in Sofitel So Singapore on facebook and casually captioned “Staying here tonight!!!…In my dreams hurhur…” everyone seemed to have taken no notice of the second half of the caption and I suddenly became the subject of envy.
Well… I imagine me snuggling up in the lush comforts of the bed, reaching out to the iPad and start browsing; my finger swiping across the iPad, pitting against the constant dilemma on what show to watch. Then falling into deep slumber.
On a side note, Sofitel So Singapore’s rooms are furnished with iPhones and iPads.
Toiletries are kept in an enthralling His and hers drawer unit designed in their iconic hexagonal shape. So if I’m staying here with my girlfriend, we’ll be vying for the ‘Hers’ drawer.
Spotted throughout the hotel are commissioned objects featuring Karl Lagerfield’s “The Lion’s Seal” emblem.
Stylish, fashionable, sophisticated, glamorous and luxurious are words that would describe Sofitel So Singapore best.
You need not book a night’s stay just to soak up the glamorous vibes. Dine at Xperience Restaurant & Bar and be dazzled by the culinary flair of Chef Ann-Cecile Degenne in the sophisticated environs of Sofitel So Singapore.
Seared Pork Knuckle & Pickles ($12/$21/$31)
The menu does not abide by the standard way of categorising (appetisers, sides and mains); instead, dishes are categorised according to textures and tastes: crunchy, zesty, smoky, spicy, silky, saucy and juicy.
The restaurant lets you customise your dining experience based on the occasion by offering three portion sizes: tasting XS portions, personal XM portion, or sharing XL portion.
Mushroom Soup and Celery Royal (set lunch menu)
Those working in the CBD/Shenton Way area will find more reasons not to rush through unhealthy lunches at the desk; fuss-free set lunch menus are priced at $38++ for two courses (entrée and main) or $43++ for three courses (entrée, main and dessert). Xperience Restaurant & Bar Xperience makes for an ideal spot for business lunches as well. Continue reading
Poached Sliced Beef and Enoki Mushroom in Chilli Oil Peppercorn Broth ($38)
An exciting pieces of news for those who derive pleasure from the numbing and burning sensations on the tongue: Fairmont Singapore welcomes native Szechuan Chef Su Zhen Fu of Beijing Chao Jiangnan Restaurant to tantalise local taste buds at Szechuan Court Restaurant from 11 to 20 July 2014.
Dried Sliced Beef with Szechuan Pepper Hot Bean Sauce; Sweet and Sour Pork Ribs; Healthy Seasonal Vegetables tossed with Sweet Vinaigrette; Chinese Lettuce with Sesame Paste
The menu curated by Chef Su Zhen Fu will feature a plethora of Szechuan dishes, some of which not commonly available in Singapore. Continue reading
Prickly Piquant Crab
Poolside dining, barbecued seafood, meats, and fresh, succulent crabs –this, amidst lush greenery in the premises of Traders Hotel Singapore, smacked in the Orchard Road precinct.
The ambience of Ah Hoi’s Kitchen is deliberately casual, minus the sloppy and rowdy aspects, open-air – meaning no air-conditioning – with both indoors seating and outdoors at the patio.
Steamed Sri Lankan Crab – crab steamed with old ginger and ‘hua diao jiu’ (Chinese wine)
Ah Hoi’s Kitchen rolls out a “crab it your way” promotion offering Sri Lankan crabs prepared in 12 different ways, featuring four crab dishes a week, rotating every three weeks:
Menu one: Crab Congee (crab and congee cooked in superior stock and topped with crab roe), Crab Beehoon (beehoon or vermicelli wok-fried with crab, sun-dried shrimps and Tianjin cabbage in a superior stock), Mumtaz Crab (crab curry of mild cashew nut and tomato coulis, served with local baguette), and Udang Geragau Crab (crab wok-fried with dried shrimps, Thai basil and chilli.
Menu two: Crab Noodle (crab and rice noodles in a creamy superior broth), Crab Almondine (crab wok-fried with crispy almond and cereal crumb), Crab Tau Cheo (crab cooked in a tangy yellow fermented bean sauce) and Crab in Coconut Juice (crab cooked in young coconut juice with hints of kaffir lime and chilli padi).
Menu three: Crab Salted Egg (crab cooked in salted egg yolk sauce), Steamed Crab (crab steamed with old ginger and ‘hua diao jiu’), Crab Kaffir Lime (crab dusted with kaffir lime soil and slow cooked over charcoal embers), and Prickly Piquant Crab (crab wok-fried with Sichuan pepper, pickled garlic and citrus salt).
Sri Lankan Crab Beehoon
The Sri Lankan Crab Beehoon earns my vote. Beehoon (vermicelli), originally a poor man’s food, has been elevated to a point of no return in the flavour department. In case you were wondering where the vermicelli got its flavour from, it’s been tossed with crab, sun-dried shrimps and Tianjin cabbage and stepped in superior stock till the flavours are well absorbed. The degree of wok-hei fragrance reaches its peak in this dish –tremendously well executed. Continue reading
Today, I will be sharing a Sticky Prune Cake recipe taught by a culinary-trained friend, Nicholas, who is well versed in Italian cuisine just as he is passionate in baking.
This recipe is a classic, dug out from Nicholas’s old trainee recipe book back in his culinary school days. It requires minimal kitchen appliances, few ingredients and zero baking experience. Trust me when I say this recipe is simple to follow, because baking and I are foes. If I can do this, anyone else can. Just follow the steps carefully. Continue reading
The Singapore Resort & Spa Sentosa welcomes the third Michelin-starred Guest Chef Saul Bolton from New York City to showcase his culinary expertise from 9th to 13th July 2014 at The Cliff, posterior to Chef Pascal Aussignac of Club Gascon, London in May and Chef Jarad Gallagher of Chez TJ, California in June.
French Turbot with Fennel, Piquillos and Saffron Sauce
His Michelin-starred restaurant, Saul, has held a Michelin Star rating for eight consecutive years and is listed by the Zagat’s guide as one of the top restaurants in New York City. I would never give up an opportunity like this to pamper my palate with such highly rated gastronomy.
Chawanmushi of Sea Urchin, Warm Black Truffle Vinaigrette
During his stay in Singapore, Chef Bolton will be presenting a specially designed menu that features diverse cultures borrowed from all over the world. Asian pleasures include the Chawanmushi served with a luxurious dollop of sea urchin (uni) and blanketed with a layer of black truffle-infused-and-studded vinaigrette. Divine. Continue reading
1872 Clipper Tea, a brand that holds a strong reputation in the field of tea, has launched an online shopping store at clippertea.com.sg!
The Red Ruby Pearls from the Bâo collection has since become my favourite tea blend. Its floral aroma is simply mesmerising.
Isn’t this Seagull Teaball adorable? It does add a touch of elegance to the tea-relishing experience.
I hereby propose a toast with teacup in hand. Cheers to good health!
For photography and styling enquiries, email email@example.com.
I don’t mean to sound like I’m turning into a chronic alcoholic, because I used to avoid alcoholic beverages like plague. The thing is, I’ve taken a huge fancy to cocktails in recent times, more or less in the influence of the growing numbers of new-fangled cocktail bars that slowly helped change my perception of libations. One of which that left a deep impression was L’Aiglon, a charming cocktail bar ensconced in a shophouse along the Tanjong Pagar dining district.
Elderflower Spritz ($14)
The owner is French native Pierre-Emmanuel Plassart, also a film director, photographer and avid traveller. Not unexpectedly the stylish bar exudes French masculinity accented with Asian touches, seating 80 guests in three distinct spaces –an outdoor terrace, a private room, and a lounge flaunting an attention-grasping 8.2 metre-long bar.
This season, L’Aiglon brings forth a refreshing Summer Aperitif Cocktails menu that’s available from 5pm to 8pm daily, priced at $14++ each. The menu is made up of 8 light and easy-to-drink aperitif cocktails, a mix of both classic and original concoctions, with the aim of tempting you out of the office before sunset. Continue reading
Risotto (Singapore, 2006) ($36)
Senso Ristorante & Bar, possibly Singapore’s longest standing Italian dining destination, commemorates its 14th anniversary this July with a month-long “Best of Senso’s Signatures Menu”, featuring a line-up of impactful dishes that once shone on the restaurant’s ever-changing menu.
Tiramisu Revisto (Singapore, 2011) ($22)
The “Best of Senso’s Signatures Menu” is a collection of loyal patrons’ favourites over the last 14 years, of starters, soup, pasta, risotto, mains and dessert, tracing the restaurant’s culinary highlights since its establishment in 2000.
Manzo (Crans Montana, 2010) ($32)
The restaurant is also introducing two dishes from the restaurant’s outlets in Geneva and Crans Montana so Singaporean diners can have a taste of the restaurant’s gastronomic offerings from across the globe. The well-loved Manzo – essentially beef tartare served with roquette and Parmesan, olive oil, chervil and roasted potatoes – was a sell-out dish in Crans Montana, bound to make your palates swoon.
Premium NZ Lamb Rack (Singapore, 2011) ($44)
The Premium NZ Lamb Rack that made its first appearance on the menu in 2011 is feverishly encrusted with a crushed black olive mixture for that elevated salty intensity. Relatively lean yet utterly moist, this dish is an obvious choice for carnivores. Continue reading
CP Foods recently launched a range of cold cuts and sausages conveniently packed in microwavable bags, perfectly in time for the world cup season.
Sausage flavours include the CP Smoked Chicken Cocktail, CP Cheese Sausage, CP Smoked Chicken Frankfurter, CP Chicken Vienna, CP Japanese Classic Pork Sausage, and my personal favourites CP Shoyu Sausage and CP Pizza Cocktail.
Cold cuts include the CP Jumbo Bologna, CP Chili Bologna and CP Chicken Sandwich, perfect for sandwiches.
CP Jumbo Bologna, Smoked Chicken Cocktail and Pizza Cocktail are sold exclusively at 7-Eleven outlets, while the remaining items are available at major supermarkets.
Get creative and start playing with food! Join the CP Creative Challenge here: https://www.facebook.com/CPSingapore/app_533603246765749. All you need to do is submit your works of food art and stand to win $500 cash + CP Food Hamper worth $200.
Vote for mine if you like it ;)