Ninja Bowl @ Duxton Road, Singapore

Standard

“Healthy food can never taste good.”

“You can hardly find a decent meal under $15 at Duxton Hill.”

As Ninja Bowl makes its entrance to the upmarket Duxton precinct, the above statements are proven redundant. Meals are affordably priced from $14 to $19, with no additional GST or service charge. Most importantly, they’re delicious.

At a glance, one would perceive the menu to be heavily inspired by Japanese cuisine. Well, it is. “Ninja Bowls” are wholesome meals encompassing a balanced ratio of protein and vegetable components, served in a sizeable bowl. Customers have the option of quinoa, “Ninja Rice” (a mixture of flavoured Japanese pearl rice and brown rice), orzo, or garden greens as their base.


Noka ($14)

The “Noka”, composed of 24-hour braised beef cheek, baby corn, Korean beansprouts, mixed nuts, onsen egg, semi-dried tomatoes, is one of my top picks. The beef cheek that is braised for 24 hours promises fork-tenderness.

Great flavour combination and textural contrasts. The other “Ninja Bowls” seem to possess this characteristic too.

Continue reading

Marina South Curry House -Comforting Tze Char Fare in the CBD

Standard

Marina South Curry House fuels the CBD (Central Business District) crowd with a rustic taste of Singaporean-Malaysian tze char fare. The interior is reminiscent of a refurbished coffeehouse from the 70s era, with vintage elements that prompt diners of the good old times.

Heading the kitchen is Chef Gan Seong Teik, whom hails from Ipoh with over 40 years of cooking experience and has cooked in restaurants around the globe such as Mexico (1 year), Japan (1 year), Taiwan (3 years) and New Zealand (8 years).

If you ask me, I would say he has far better prospects tossing woks in foreign or western countries to pander to the homesick Asian expats and spreading the magnificence of the Asian food culture, rather than competing with like-minded countrymen. But he has chosen to settle down in Singapore at his current age of 56, as it is of closer proximity to his hometown. The CBD crowd get to benefit from it!


Fish head Bee Hoon ($7.90 for single portion/$18.90 for 2-3 pax, served in claypot)

The signature Fish Head Bee Hoon warms the stomach with a comforting broth that’s rich, milky and thick without the addition of milk, and tasty without the use of MSG in the cooking process. It is made up of a combination of ingredients simmered for over 6 hours. Fresh chunks of sea bass bring glee to fish lovers, with thinly sliced ginger refreshing the palate between sips and bites.

Continue reading

Bar-Roque Grill counts down to Bastille Day with celebrations from 1 to 14 July 2014

Standard

Bar-Roque Grill celebrates its first year anniversary with 13 days of classic French dishes from 1 July 2014, leading up to French’s National Day, Bastille Day, giving lovers of French cuisine more reason to indulge in a flamboyant feast revolving around the best of France in this cosy yet sophisticated enclave.


Charcuterie board ($38/$62) – pork rillette, foie gras, chicken & sunchoke terrine, pork knuckle terrine, white kurobuta smoked ham, duck prosciutto, salami, country duck pate and rabbit rillette

The celebratory menu features classic Northern and Southern French dishes not commonly found in Singapore, such as Escargot Fricassee, Provencal appetiser Pistou Soup, Veal Cordon Bleu, classic steak dish Tournedos Rossini, slow-cooked casserole Cassoulet, hearty Braised Lamb Shank Provencal and more. Throughout the celebrations, a variety of five to seven types of French cheeses will also be available, as well as Burgundy and Champagne wine promotions (from 1 to 6 July) and wines from the South of France (from 7 to 14 July).


Classic Tarte Flambee ($14/$22)

Dining at Bar-Roque Grill transports one to the dazzling Baroque period of 17th century Europe. Alsace-born Chef Stephane Istel who helms the kitchen draws deep from traditional roots, with dishes classic yet powerfully responsive to modern times.

The Classic Tarte Flambée carries familiar features one would associate with pizza –crust and toppings. Unlike pizza, the crust of this tart flambée is light, crispy and cracker-thin. Topped with bacon, onions and of course lovingly melted cheese to bind everything together.


Bouillabaisse ($42)

The Bouillabaisse arrives in three separate components: saffron broth, croutons with rouille, and of course the focal point, grilled seafood accented with fresh dill, perked up with grilled red peppers, and laced caramelised onion that elevates this dish to a whole new level. Continue reading