If you’re a fan of Korean pancakes, here’s a basic recipe that you can easily replicate at home and customise to suit your own taste. Adapted from Sarang Korean Bistro’s pancake recipe, I’ve experimented with three variations that I all enjoyed to the last bit. If you’re just like me, who enjoy a modest amount of starchiness with a crisp crust without excessive greasiness, you won’t be disappointed with the outcome.

I’m using a Tefal non-stick Comfort Touch Frypan for this pancake recipe, which I find yields much better results with little effort as compared to regular pans. I don’t have to worry about the batter sticking to the pan, and having problems flipping the pancake. It slides off the pan with ease without breaking apart. This recipe requires just enough batter to fill up the 28cm-diameter pan. You may adjust accordingly to the size of your pan. You don’t want the pancake to be too thick or too thin.

You can experiment with lots of other ingredients, such as Parmesan or mozzarella cheese, caramelised onion, smoked salmon, scallions and kimchi.

Recipe 1: Basic Pancake with Egg
Serves 1 greedy person or 2 lovebirds

Ingredients:
- 100g flour
- 1 cup water
- A pinch of chilli powder (optional)
- A pinch of salt
- Pepper
- Egg
- Oil for frying
- Mayonnaise for dressing (optional)

Method:
1) Heat up frying pan with a few drops of oil. (Not much oil is needed if you’re using a good quality non-stick pan like Tefal Non-stick Comfort Touch)
2) Mix batter (flour, water, salt, pepper and chilli powder)
3) Add batter into pan, medium heat.
4) When the edge of the pancake starts to brown, crack an egg over the surface and spread it around with a spatula.
5) Flip the pancake and press downwards lightly with a spatula.
6) Allow the pancake to fry for 2-3 more minutes.
7) Dish out the pancake and drizzle with mayonnaise.

Recipe 2: Pancake with Red Bell Pepper and Egg
Serves 1 greedy person or 2 lovebirds

Ingredients:
- 100g flour
- 1 cup water
- A handful of diced bell pepper
- A handful of onion, sliced
- A pinch of salt
- Pepper
- Egg
- Oil for frying

Method:
1) Mix batter (flour, water, salt, pepper)
2) Heat up frying pan with a few drops of oil. (Not much oil is needed if you’re using a good quality non-stick pan like Tefal Non-stick Comfort Touch)
3) Sauté onion and bell pepper till fragrant.
4) Add batter into pan, covering evenly distributed bell pepper and onion mixture completely.
5) When the edge of the pancake starts to brown, crack an egg over the surface and spread it around with a spatula.
6) Flip the pancake and press downwards lightly with a spatula.
7) Allow the pancake to fry for 2-3 more minutes.
8) Dish out the pancake when done.

Recipe 3: Pancake with Spring Onion/Chives and Egg
Serves 1 greedy person or 2 lovebirds

Ingredients:
- 100g flour
- 1 cup water
- A pinch of chilli powder
- A handful of spring onion/chives, chopped
- A pinch of salt
- Pepper
- Egg
- Oil for frying

Method:
1) Mix batter (flour, water, salt, pepper and chilli powder)
2) Heat up frying pan with a few drops of oil. (Not much oil is needed if you’re using a good quality non-stick pan like Tefal Non-stick Comfort Touch)
3) Add batter into pan, medium heat.
4) Top with chopped spring onion/chives.
5) When the edge of the pancake starts to brown, crack an egg over the surface and spread it around with a spatula.
6) Flip the pancake and press downwards lightly with a spatula.
7) Allow the pancake to fry for 2-3 more minutes.
8) Dish out the pancake when done.

Have fun playing around with ingredients you have in your pantry/refrigerator! Do share your creations on my facebook page :)

For more information about Tefal cookware, visit: http://www.tefal.com/Homepage.htm

The post Cooking with Tefal: Experimenting with Korean Pancake Recipes appeared first on Melicacy.

HANSANG Korean Restaurant at Grandstand proudly and rightfully claims to be Singapore’s biggest Korean restaurant till date. This flagship outlet is the establishment’s third outlet, after its Novena Square 2 and Holland Village outlets.

Read the full review here: http://melicacy.com/?p=5332

My revisit to HANSANG was no less satisfactory. Here’s a pictorial piece, with photos taken using the small and compact but outstanding Sony NEX-3N.

Unlike Sarang Korean Bistro, HANSANG serves up traditional affair that’s close to the hearts of Koreans residing in Singapore.

Tried their assorted pancakes for the first time and it was love at first bite.

Char-grilled Beef (Prime Ribeye & Marinated Shortribs)

A spectacular dish I tried during my first visit, there was no reason not to re-order the Ginseng Chicken Soup.

A post-meal pre-dessert drink, the Cinnamon Punch cleanses the palate and aids digestion. Its unusual-to-Singaporeans’-palates’ taste took quite awhile for some of us to get accustomed to, but eventually it was down to the last drop.

My all-time favourite Korean dessert would be the Hotteok –crisp pancake encasing a thin layer of brown sugar within. This time round, it was much to my delight when it arrived with a scoop of ice cream.

HANSANG Korean Restaurant
200 Turf Club Road
#02-14 The Grandstand
Singapore 307506
Tel: (65) 6463 6508

The post (May-June 2013 Dining Destination Feature: The Grandstand) HANSANG Korean Restaurant -revisit appeared first on Melicacy.

Hear the word ‘Gangnam’, and most of us would immediately relate it to the legendary Korean pop-song ‘Gangnam Style’ by the talented Psy, which unquestionably amused hordes and inevitably annoyed some.

In case anyone doesn’t know, Gangnam is the name of one of the 25 districts in Seoul, South Korea. It is the third largest district in Seoul; it is a trendy cosmopolitan city with no short of contemporary bistros.

Sarang, a Korean bistro located at Orchard Central in Singapore, offers the latest food trends from Gangnam, making it available to us within our easy reach. Steering away from the usual Korean dining scene of smoky BBQ houses, Sarang presents a new dining experience –a fusion of classic Korean favourites and contemporary creations.

Folded Egg ($6.50)

What once used to serve up conventional Korean fare has now reinvented itself with a radical makeover, introducing a first-of-its-kind Korean Tapas menu.

Complementing its menu overhaul is its refurbished interior, sporting a modern garden sanctuary replete with greenery and chic wooden furniture.

Cucumber Soda ($6.80)

Traditional Korean Brown Rice Tea loses its standing here at Sarang; the cocktails bar supersedes. Non-alcoholic thirst-quenchers include the refreshing Cucumber Soda, the cooling Watermelon Soda and the pleasantly sweet Raspberry Soda –all priced at $6.80.

Spicy Chewy Rice Cake ($7)

Classic dishes include the Spicy Chewy Rice Cake, Japchae, and Kimchi Pancake –all equally well executed.

I had assumed Koreans’ palates to be more delicate, and hence, belittling this harmless looking Spicy Chewy Rice Cake. But, I was proven wrong. This recipe caters to the Singaporeans’ fearless palate, upping the spice level to an impactful one, almost aiming to set those delicate tongues ablaze. I loved the flavour nevertheless.

Want to learn how to cook this? Scroll down for the recipe, courtesy of Chef Jung Yun Yur.

Sarang Japchae ($7)

Adopting a sweet savoury coating are plump and springy glass noodles, fragrant of sesame. This dish is worth trying.

Kimchi Pancake ($8)

Korean pancakes have got to be my ultimate favourite Korean dish, ever. I’ve never liked kimchi, but once it’s incorporated in that thin layer of starchy dough together with succulent prawns and pan-fried to a crisp crust, my aversion to kimchi is gone in a flash.

Spoon Pizza ($8.50)

The Modern Tapas Menu showcases the chef’s creativity, and successful implementations of Western culture in Korean cuisine. Make certain you spend time perusing the extensive menu, as there are many excellent dishes from which to choose.

The Spoon Pizza is a highlight. In the unexpected guise it appears, this ‘pizza’ leaves an impression. It pleases those who prefer not to eat with their bare hands. Instead of a base of dough, you get luscious mashed potato as your base, topped with juicy chunks of meat, which you can simply scoop up with a spoon.

Ginseng Chicken Terrine ($16)

The Ginseng Chicken Terrine is an acquired taste. The characteristic flavour of ginseng may be a tad upfront for the younger crowd to accept.

Okonomiyaki-style Scallion Pancake ($8.50)

Korean pancakes. I can never say no. This version comes with scallion, seafood and bacon, flavoured with teriyaki sauce and a drizzle of mayonnaise.

Crispy Tofu with Kimchi Cream Sauce ($5.50)

Lightly crisp on the outside, the silky smooth tofu within brings comfort in every bite. I want to steal the recipe of the kimchi cream sauce! The only downer for me was the insufficient portion –well, I could eat a truck-full of these!

Sarang Nachos ($9.50)

Sarang’s signature Nachos is a definite crowd pleaser. Crisp chips are topped with a generous amount of marinated beef, jalapenos and olives, and drizzled with homemade bulgogi sauce. I want this portion all to myself!

Signature mains include the Army Stew, Oxtail Soup, Braised Pork Ribs and Kimchi, Wine-marinated Pork Belly, and Sarang Steak –all of which I am utterly tempted to try!

Here’re two recipes by Chef YY of Sarang:

Recipe 1: Scallion Pancake
Serves 4

Ingredients:
- Spring onions (1 bundle)
- Shrimps (quantity to own preference)
- Squid (quantity to own preference)
- Clam meat (quantity to own preference)
- Bacon (quantity to own preference)
- 80g flour
- 40ml water
- 5g salt
- 5g white pepper
- 1 egg
- Mayonnaise
- Japanese tonkatsu sauce

Method:
1) Heat up the frying pan with oil.
2) Mix the batter (flour, water, salt and pepper).
3) Add a thin layer of the batter onto pan and lower heat.
4) Add spring onions.
5) Add shrimps, squid, crabmeat and bacon.
6) Drizzle a little batter on top of ingredients to ensure that ingredients stick to the pancake. (I skipped this step and the ingredients fell off when I flipped the pancake.)
7) Increase the heat to medium.
8) When the edge of the pancake turns brown, crack an egg over ingredients.
9) Flip the pancake quickly and press downwards lightly with a spatula.
10) Allow the pancake to fry for 2-3 more minutes.
11) Dish out the pancake and drizzle mayonnaise and Japanese tonkatsu sauces before serving,

Recipe 2: Spicy Chilli Rice Cake
Serves 2

Ingredients:
- 150g-200g rice cake
- Fish cake (quantity to own preference)
- Cabbage (quantity to own preference)
- Onions (quantity to own preference)
- Carrots (quantity to own preference)
- Japanese leeks (quantity to own preference)
- 5 tbsp chilli paste
- 2 tbsp soy sauce
- 3 tbsp sugar
- 500ml water

Method:
1) Place rice cakes in water for 10 minutes.
2) Slice cabbage, carrots, fish cakes, leek and onions into bite-sized pieces.
3) Heat up the frying pan with oil.
4) Stir-fry ingredients.
5) Place water and rice cakes into pan and boil.
6) Mix sauces (chilli paste, soy sauce and sugar).
7) Add sauces into pan and boil over medium heat for 10 minutes.
8) For more taste, add soy sauce.
9) Dish out rice cakes and serve.

Sarang
181 Orchard Road
#07-01 Orchard Central
Singapore 238896

Tel: (65) 6773 1322
Facebook page: facebook.com/sarangrestaurant

Opening hours:
Sunday to Thursday: 12pm – 10pm
Friday to Saturday: 12pm – 11pm

The post Sarang Korean Bistro (2 recipes included!) appeared first on Melicacy.

We are seeing an escalating volume of food-seeking crowd flocking to the Grandstand. In this May-June 2013 Dining Destination Feature on Melicacy, I will be spotlighting on noteworthy restaurants situated at the Grandstand.

I have written about a vegan option at the Grandstand (Veganburg), so here’s one for the meat-lovers whom I’ve neglected.

Deep-fried US Corn-fed Pork Jowl ($10)

Lusted by carnivores, Grill-Out offers a wide range of meats, from beef and pork to lamb. Seafood lovers are not forsaken. The restaurant first started out at Sunset Way in the heartlands of Clementi, approximately 5 years ago, and has recently relocated to Grandstand due to high rental increase.

Barramundi San Sebastian Style ($28)

Grill-Out remains popular wherever it’s located; distance is not an issue for loyal fans. Regulars are predominantly families and working adults.

Pan-fried US Kurobuta Pork Collar ($26)

Their main focus is to offer quality meats at affordable prices. Being an importer of premium meat, they’re able to convey the affordable cost to consumers’ wallets. Beef, lamb and pork are imported from the US, Australia and Canada on a bi-weekly basis, chilled.

US Premium Angus Ribeye ($40)

Their best sellers include the Canadian Lucyporc Pork Rack and USA Premium Black Angus Ribeye.

Grilled Canadian Lucyporc Rack ($29)

Both the US Premium Angus Ribeye and Grilled Canadian Lucyporc Rack deserves to be at the top of the list, but if I were to pick one, the Grilled Canadian Lucyporc Rack gets my vote. The quality of meat prevails, and the unctuous sauce provides this dish with an appetising zing.

Grill-Out!
200 Turf Club Road
#01-08 The Grandstand
Tel: 67747001
Fax: 67741028
Email: grillout@gmail.com

Pictures in this post are taken using the Sony NEX-3N.

The post (May-June 2013 Dining Destination Feature: The Grandstand) Grill-Out! appeared first on Melicacy.

I love nibbling on buns on the go, and BreadTalk never disappoints. Their pricing is affordable, and the quality is always consistent. Always present on my tray during each visit are Tuna Bun and Curry Dozo. Their Claypot Chicken bun is also one of my favourites.

Since April 2013, BreadTalk has brought back to the shelves six of their ‘all-time fan-favourite’ bread pieces – Raisin Braid, In a nut shell, Chaipology, Bacon Cheese, Wholemeal Cranberry and Wholemeal Walnut Raisin – all affordably priced at $1.60 and below.

Chaipology ($1.40), Raisin Braid ($1.50), Bacon Cheese ($1.50), Wholemeal Walnut Raisin ($1.60), Wholemeal Cranberry ($1.50)

The wholemeal buns look rock-hard and dry, but I was too quick to judge. The crisp toasty surface encases dense but still sufficiently moist dough within. Both the Wholemeal Walnut Raisin and Wholemeal Cranberry buns are equally worth trying.

Raisin Braid ($1.50)

The soft, dense and slightly chewy braided bun is topped with a generous scatter of plump raisins. This goes well with tea!

Chaipology ($1.40)

A rather interesting option is the Chaipology. The bun encases Chai Po (preserved turnip) and minced dried shrimp, saturated with a slightly spicy chilli paste.

Bacon Cheese ($1.50)

I’m always sceptic about picking buns with ham or bacon, because they tend to dry out. Here, a moist piece of bacon is topped with melted cheese that acts as a protective shield against the elements in nature that rob the meat off its moisture. The ratio of cheese and bacon to bun is ideal.

Coconut Raisin ($1.50), Apple Warm ($1.60), Tuna Bun ($1.50), Coconut Floss ($1.70)

I also spotted some unfamiliar buns, which I must have overlooked while I was too focused on picking out my regular favourites –if they are not new additions. The Apple Warm makes it to my list of favourites. The moist apple-rich filling makes this bun irresistible.

Visit BreadTalk’s website for the list of outlets and latest promotions: http://breadtalk.com.sg/

The post Rekindle your love with BreadTalk’s All-Time Favourites appeared first on Melicacy.

SHATEC, one of Singapore’s largest and most established training institutes for the hospitality and tourism industries, celebrates its 30th Anniversary on 2nd July 2013. To mark this significant occasion, an exclusive 4-Course Anniversary Dinner Menu created by four lauded alumni will be showcased at RECIPES Bistro on 7th and 14th June 2013.

The entire restaurant will take a respite from serving items in the a la carte menu, and serve only the 4-Course Anniversary Dinner Menu throughout the two celebratory evenings. Contributing their skills and names to the menu are chefs Eric Teo, Pang Kok Kheng, Tony Khoo and Randy Chow, who are no strangers to the local food scene.

More about SHATEC:

A pioneer in hospitality and tourism education, this Singapore-born iconic institute has seen more than 30,000 graduates walk through its doors in the last three decades –some of whom are now successful restaurateurs and highly accomplished chefs at prestigious restaurants; some of whom hold high positions at eminent hotels with the positions of General Managers, whose names are well-known in their respective industries both locally and internationally; and some are personal friends whom I believe have a bright future ahead.

I’d like to specially give a shout out here to my childhood friend who has graduated from SHATEC and is now rustling up at OTTO Locanda, a highly raved Italian restaurant that’s led by the partners behind the reputable OTTO Ristorante. He executes the dishes to perfection, and I cannot be more proud of his capabilities.

The 4-level 65,000 square feet campus at Bukit Batok has recently undergone a $3 million upgrade, bringing to fruition an even more conducive environment for SHATEC students.

A new city-centre venue has also been introduced in December 2012, conveniently located at Middle Road, catering to industry practitioners who are keen on part-time and skills-upgrading courses. It’s well equipped with three classrooms and a beverage room for hands-on practice.

We often take housekeeping for granted during our vacations/staycations, expecting the room to be spick-and-span upon returning to the room after a long day of exploring. There’s more to housekeeping than just smiles and diligence (forget about those who do not fulfil their task decently, they probably did not graduate).

In order to ensure immaculate neatness and consistency in every single room, reputable hotels are inclined to employ top-notch housekeeping staffs who have gone through proper training.

This is not an actual hotel room, but a well-furnished mock-up hotel room complete with bathroom and toilet, for students sharpen their housekeeping competency.

There are also courses that impart the vital skill set a butler needs in order to perform his duties efficiently. In the above picture, the students demonstrated the recommended way of packing a luggage, folding each outfit with care, and placing tracing paper in between each layer to prevent creases.

Students who aspire to pursue a career in the hotel industry are to learn from ground zero, which means getting all the basics right. Prospects include climbing up the management ladder for greater achievements.

There is nothing in this world we are born to, and great service does not come naturally (although we do come across people in the industry who impress with impeccable service as though they’re born with such qualities). It is a skill that is to be nurtured, fostered and polished, just like how upbringing plays an important role in the personality development during a child’s growing stages –to cultivate a positive attitude in life, to equip one with necessary skills to soar to greater heights.

Napkin folding is another essential skill in the F&B service line. Fancy and creative napkins add an elegant touch to the dining tables don’t they?

Here’s my amateurish attempt! Definitely need more practise.

Tableside service adds dynamism to the dining experience. The preparation of Crepes Suzette and Cocktails are two examples of tableside services taught in SHATEC.

I didn’t expect to see any familiar faces during our visit to SHATEC, but I am so glad to see that Ezekiel has decided to pursue his career in the F&B line. When I knew him, he was just a passionate home baker who bakes for the love of it. I tried his creations and was so impressed. Now that he’s taking things up a notch and venturing into turning his interests into a profession, I wish him great success –as I know he can achieve great things with his talents and potential.

The well-structured syllabus in SHATEC includes both theory and practical aspects. Students are also required to undergo compulsory internships, which prepare them to perform effectively in their future jobs. RECIPES Bistro, for instance, is a full-fledged restaurant managed and operated by SHATEC, where students get to familiarise themselves with the workflow through hands-on experience.

RECIPES Bistro

4-Course Anniversary Dinner Menu
Only available for dinner at RECIPES on 7th June & 14th June 2013
$42++ per pax

A couple of trainees who attended to us were still a little nervous, making a few insignificant blunders along the way, but they were quick to recover, and fulfilled their tasks with grace and politeness –that’s a positive learning attitude that we should all encourage. There were also a couple of observant ones who were very attentive and quick to respond.

Appetiser

Slow-Cooked Pork Belly with Apple Salsa
Created by Chef Randy Chow, Class of 1986

Moist, succulent thick slices of pork belly are accompanied by crisp rice cake for texture, and an enlivening side of apple salsa to balance the meatiness. I found the rice cake to be a little stale. Did I really take that long to take photos, such that the rice cake has lost its pristine quality in the midst?

Soup

Mushroom Coffee with Crispy Cinnamon Roll with Prawn Paste
Created by Chef Eric Teo, Class of 1986

This is an item that lasts moments on the palate, but forever in one’s memory. The soup is thick, rich and flavourful. Stir in the milky foam for a velvety finish. Slices of mushroom are suspended afloat the soup, which tasted to me like rehydrated Chinese dried mushrooms –an absolute clever inclusion of an Asian touch. The cigar, I mean the crisp cinnamon roll, encases succulent prawn paste within.

Main Course

Sous Vide Chicken Breast in Smoked Oil, Fig Glazed Foie Gras, Caramelised Endive, Manchego Espuma, Thyme Jus
Created by Chef Tony Khoo, Class of 1986

The main impresses with exceedingly moist chicken breast, and a slab of foie gras that I can never say no to (unless my doctor strictly prohibits). A touch of sweetness does wonders in elevating the appetite, hugely contributed by the fig glaze. There’s a good balance of sweetness and savoury on the palate.

Dessert

Fondant Au Chocolat
Created by Chef Pang Kok Keong, Class of 1993

Rich molten chocolate nestles within the modest looking dessert. There’s nothing more I could ask for than to end my meal with this. It’s accompanied by homemade ice cream that tastes so much like top-quality Haagen Dazs’s, which made me contemplate in enrolling into SHATEC at that instance.

End the meal with complimentary Coffee or Tea, and don’t forget to leave your feedback! Constructive criticisms will help trainees to improve tremendously, and any positive feedback will give them lots of motivation to do better each time round.

RECIPES Bistro
The Treasury, 100 High Street
#01-03, Singapore 179434
Tel: (65) 6338 2798
Website: http://www.recipesbyshatec.sg/

SHATEC campus
21 Bukit Batok, Street 22
Singapore 659589
Website: http://www.shatec.sg/

The post SHATEC celebrates its 30th Anniversary with a 4-Course Dinner Menu appeared first on Melicacy.

Crispy Roasted Pork

Sichuan cuisine is more than just spicy and tongue numbing. Experience the diversity of robust and distinct flavours in this time-limited promotion, The Petites Selection, from now till 31 July 2013.

Spinach with Ginger Sauce

Two wallet-friendly The Petites Selection options include:

Wine pairing – Great as pre-lunch or pre-dinner nibbles, you can enjoy 5 Petites dishes and 2 glasses of wine at only $55.
UOB cardmembers exclusive: $48 for the above promotion; or enjoy a complimentary bottle of wine with every order of 10 Petites dishes, priced from $8.80 each.
Petites dishes can be paired with an Australian Shiraz Cabernet blend from De Bortoli DB Family Selection or a French Chardonnay from Pierre Jean Columbard.

Tea-pairing with the Imperial High Tea – Savour handcrafted dim sum, premium Chinese tea and your choice of 5 Petites dishes at only $30++ per person.
UOB cardmembers exclusive: Start off your high tea with a complimentary glass of wine per person.

Mini Pan-fried Pancake with Crispy Floss

Prawn in Spicy ‘ma la’ Sauce

This distinctive ‘ma la’ sauce is a piquant mix of peppercorn, chilli powder and salt. This dish packs a spicy punch –not for the faint-hearted.

Grilled Eel with Mixed Spices

Rich of umami taste, the Grilled Eel with Mixed Spices is a must-try.

Sliced Pork in Garlic and Chilli Sauce

The savoury and mildly spicy sauce comprises a blend of ground garlic, chilli oil, soya sauce and sugar. This was one of my favourite dishes that evening.

Deep-fried Pork Ribs with Salt and Pepper

A great snack to nibble on, the Deep-fried Pork Ribs with Salt and Pepper must be consumed immediately when served to fully enjoy it in its best form.

Scallop in Chilli and Sichuan Pepper Sauce

Also worth mentioning is the Scallop in Chilli and Sichuan Pepper Sauce. Plump succulent morsels of scallops are dressed in an invigorating sauce.

Mushroom in Onion Oil

The Mushroom in Onion Oil is delightful, with its juicy properties and fragrant attributes.

Deep-fried Potato Fritter

Shaped like a miniature pear, the Deep-fried Potato Fritter comes with a surprise within the crispy coating and fluffy starchy goodness. This is highly addictive to say the least.

Chilled Sliced Duck Wrapped with Egg Yolk

The salty element in this dish comes from the integration of salt, huatiao wine and other condiments. This was one of the dishes that stood out to me most.

Honey Glazed Pork Rib

The Honey Glazed Pork Rib turned out a tad tough for my liking, though I highly approve of its sweet-savoury coating. Order the Crispy Roasted Pork instead, for tender and succulent meat.

Chilled Mini Tomato

These chilled mini tomatoes are well infused with sweetness, minus the natural acidity that often comes with tomatoes. This was highly raved amongst the crowd that evening!

The Petites Selection is available from now till 31 July 2013, for lunch, high tea and dinner from 11.30am to 2.30pm, 2.30pm to 6pm and 6.30pm to 10.30pm respectively.

For dining reservations, call Si Chuan Dou Hua Restaurant at:

PARKROYAL on Beach Road
Tel: (65) 6505 5722
Address: 7500 Beach Road, Singapore 199591

PARKROYAL on Kitchener Road
Tel: (65) 6428 3170
Address: 181 Kitchener Road, Singapore 208533

TOP of UOB Plaza
Tel: (65) 6535 6006
Address: 80 Raffles Place, #60-01, UOB Plaza 1, Singapore 048624

Website: www.sichuandouhua.com

The post Si Chuan Dou Hua presents The Petites Selection (from now till 31 July 2013) appeared first on Melicacy.

Story of Lapel:

“Tall one met fat one, engaged in a conversation on music, and ended up joining fat one’s band where the pale one is the bassist. Together, with other band members, they wrote songs, performed at various gigs, and even won competitions. Sadly, the band disbanded when the pale one went to serve the nation, but they all remained close friends, as close as family.”

“And one day, the three good friends decided to TOTALLY OPEN A BAR!” And so, Lapel was born.

Didn’t realise that all three of them, ‘tall’,’fat’ and ‘pale’, were in the background when I took this shot!

Third & Sixth is Lapel’s first-ever bistro-bar outlet. It represents what the Lapel guys love and stand for –great food (their definition of great food is sinful and tasty), copious amount of alcohol (especially beers), and quality according-to-them-balls-out music (especially from the ‘90s).

The name Third & Sixth simply comes from its unit number, 36 Seah Street. This no-frills, chill-out enclave is where you can unwind and bask in the miscellany of handpicked music selection.

Three of them come from different cultures and backgrounds. Adam, the tall one, and the alcoholic one, comes from Burma. Pio, the fat one (I can’t bring myself to call someone fat, but this was how they described him as), is a Portuguese-Indian mix, hailing from Malaysia, who has accumulated a breadth of culinary experiences from working at several esteemed F&B restaurants in Singapore. Eddy, the pale one, is a Singaporean-Chinese and Korean mix, whose mum owns a couple of Korean restaurants in Singapore. Their diverse ethnic backgrounds are reflects on the varied menu. The kimchi that they serve/incorporated into their dishes is stolen (okay, taken) from Eddy’s mum’s restaurant.

Being the music lovers that they are, the names on the menu are also music-inspired and some are names that remind them of childhood, such as ‘Made for Mario’ and ‘Found Nemo’.

Nachooo Libre ($6)

For a perfect way to start off the evening, munch on the Nachooo Libre. Crunchy corn chips are topped with homemade pico de gallo, melted cheese and sour cream. This is sinfully good. Top up $3 to add chilli con carne. This is the cherry on top of the cake.

Yomomoso ($10 for 6 pcs/$18 for 12 pcs)

The highly raved Yomomoso lives up to its standards. Slightly spicy, sweet and savoury, the thick coat of Korean homemade yomomoso sauce encrusting juicy meat hits the spot.

Rings of Cthulhu ($8)

“Fried calamari in beer batter, which makes it that much better.” They couldn’t have said it better themselves.

This was one of the highlights of that evening, although all three starters I had didn’t disappoint. I’m usually not a fan of calamari, as I detest that chewy texture when prepared negligently. Third & Sixth, however, serves up calamari so succulent to the bite, fresh tasting and almost silky in texture, underneath that light crisp coating.

All sides come with a choice of dipping sauce, all concocted in-house. The garlic aioli is a top pick!

Found Nemo ($14)

Nemo landed on pan with lemon herb butter

Here comes seafood. It was almost devastating to hear about Nemo’s death, from the menu description. I felt a sense of relief only after I was clued in that Nemo (clown fish) wasn’t killed to put this dish together. Pink dory fish, not that Dory in the movie Finding Nemo, is grilled to a succulent finish, lightly browned on the outside, and fragrant of butter and herbs. The lemon gives it a refreshing touch.

Blinky ‘n’ Chips ($14)

Beer-battered, spice marinated pink dory fish with steak-cut fries

Ordered this because I had some really scrumptious bite-sized battered fish at their opening, but this dish arrived with an intimidating portion of charred beer-battered fish. Well thankfully the fish somehow manages to stay so moist and tender throughout, beneath that dark crust. It was in fact satisfying to the point where not a single crumb was left.

Killer Kathoey ($14)

Chicken patty massaged with Thai herbs and spices

I remembered the chicken patty to be much more moist during the opening party, but seems like the chicken has run out of juices to impress this time round. Better luck next time! The Thai herbs and spices are a good touch; the fragrance and flavour are undoubtedly noteworthy.

No. 36 ($14)

Third & Sixth’s trademark burger slapped with caramelised onions, cheddar cheese and bacon

I would highly recommend the beef burgers instead. They contain 150g of homemade Australian grain-fed beef patty, grilled to moist juicy perfection, and served with a side of steak-cut fries, lettuce, tomatoes, pickles and onions.

My only gripe is that the breads aren’t baked in-house. I can easily overlook that element since the juicy beef patties seem to have bribed me into consensus that the burgers are worth ordering.

Feel free to stack up your burger with add-ons, such as egg ($1), additional cheese ($2), mushroom ($2), chicken patty ($4), beef patty ($4… wait, $4 only???), caramelised onions ($1), bacon strips ($2), chilli con carne ($3) and Portobello ($4).

No. 36 is one of their best sellers, and I don’t see why not.

Messy Mexican ($14)

Topped with chilli con carne and fresh pico de gallo

Messy Mexican is a personal pick. The fresh pico de gallo, also called salsa fresca, a condiment made from chopped tomato, white onion and chilli, provides a touch of freshness to the burger, while the chilli con carne furnishes the already-juicy burger with even more moisture, and an amazing depth of flavour.

The food exceeded my expectations, and they’re definitely no run-of-the-mill bar grubs. Most of the items on the menu, if not all, pair well with various types of beers.

This bistro-bar lacks formality, in a good way. Sweep aside dining etiquettes for the evening, and just enjoy good food, good booze and good music with good company over great conversations.

Did I mention, all prices stated are nett? There is no additional GST or service charge.

Those working in the vicinity can indulge in affordable set lunches from $9.90 nett, which include a starter and main of your choice, and ‘bottomless iced tea’. Add $3 to the price of any main in the a la carte menu to make it a set. Set lunches are available only for lunch, from 12pm to 3pm.

Enjoy draught beers from $8 nett during the ‘crazy hour’ from 12pm to 3pm. Happy hours are from 3pm to 9pm, gulp down Asahi and Great White at just $10 nett each, Magners at $12 nett.

I think they’re awfully bias, but 2D/3D artists, designers, writers, illustrators, editors, students of such professions and hotel staffs can present your staff/student pass or namecard to enjoy happy hour prices all day on weekdays! Yay?

Third & Sixth Bistro Bar
36 Seah Street
Singapore 188392

Tel: (65) 6336 1248

Opening hours:
Monday – Friday: 12pm-12am
Saturdays: 6pm-12am
Closed on Sundays.

Pssst, they’re in the midst of applying for a licence to operate till… late. Check their facebook page for updates! (facebook.com/3rdand6th)

The post Third & Sixth Bistro Bar at Seah Street appeared first on Melicacy.

Expressing your love on Mother’s Day need not involve spending copious amount of money on sophisticated gifts. Surprise your mum with a simple home-cooked heart-healthy meal to show how much you care.

Here are two simple dishes I made, adapting from the recipes I learnt at the Tefal cooking workshop at Onaka Restaurant.

Recipe 1: Garlic Prawns on Toast
Serves 4

Ingredients:
- 20 nos. peeled prawns
- 4 slices of bread
- 1 sprig fresh rosemary
- 1 sprig fresh curry leaves
- 1 tbsp finely chopped garlic
- 2 tbsp red onion, coarsely chopped
- 1-2 tbsp of broccoli florets
- 1 cup sake (Japanese rice wine)
- 2 tbsp olive oil
- 1 tsp soya sauce
- Salt and pepper to taste

In this recipe, I substituted lime leaves with curry leaves, white wine with sake, and added onion and broccoli while omitting chilli and dressings. I tend to make do with what I have available in the pantry, to reduce wastage and the chances of throwing away ingredients after a solitary teaspoonful.

I snipped off tiny florets from a broccoli for this recipe, which I can later use the remaining broccoli to cook up a comforting pot of creamy soup (check out my recipe here).

I still haven’t mastered the art of baking bread, so I made do with regular store-bought white bread, and used a heart-shaped cookie cutter to remove the centre of 4 slices of bread. Press the cookie cutter all the way down for neatly cut pieces. (It was only after my third attempt that I got it right, since I’ve never used a cookie cutter before! My first two unsuccessful pieces had jagged edges. Still edible.) The remaining borders need not go to waste (scroll down to see what I did with them).

For a healthy meal that everyone in the family can enjoy, choose the right ingredients (olive oil, fresh herbs) and the right cooking method (opt for techniques such as stir-frying as opposed to deep-frying).

Using a good quality pan is also vital for optimal results. I’m using the Tefal Comfort Touch pans in this post, which I highly recommend for its effective non-stick surface and reliable long-lasting quality.

Method:

1. Heat up Tefal Comfort Touch Frypan, add olive oil, sauté the onion till translucent.
2. Add in rosemary, curry leaves and garlic and sauté till aromatic.

3. Add in prawns and sauté. You can add in soya sauce at this point.
4. Add sake and let it evaporate.
5. Season with a pinch of salt to taste, and preferably freshly ground coarse black pepper for the finishing touch.

6. Lightly toast the heart-shaped bread on a pan, lightly greased if you’d prefer more crisp.
7. Plate prawns on toasts and spoon over with the aromatic sautéed particles in the pan.

Recipe 2: Flat Udon with Sautéed Mushrooms
Serves 4

Ingredients:

- 1 packet Shimeji mushrooms
- 1 packet Shitake mushrooms
- 1 packet flat Udon (approx. 360g)
- 20ml mirin
- 250ml chicken stock
- 1 garlic, finely chopped
- 1-2 onions, coarsely chopped
- ½ tsp black pepper
- ½ tsp salt (to taste)
- 1 tbsp olive oil
- A drizzle of truffle oil
- Nori for garnishing

In this recipe, I used flat udon noodles instead of the intended soba. It was negligence on my part that I did not double-check my ingredients before starting to cook. I panicked at the very last minute when I couldn’t find the packet of soba that I thought I had. It was a beautiful blunder nevertheless. Udon has a more starchy nature as compared to soba, absorbing a lot of that flavourful stock. If you prefer a more al dente bite, soba would be the recommended option. Both the Udon and Mirin are bought from Daiso, at an affordable price of just $2 each!

I like the aroma of sautéed onion and garlic, so in this recipe, I sautéed the mushrooms with the aromatics. Also, to make things less complicated, I used chicken stock instead of dashi.

Method:

1. Blanch Udon in boiling water according to package.
2. Heat up Tefal Comfort Touch Saute-pan and add olive oil.
3. Sauté onion till translucent before adding garlic. Stir continuously in medium heat to prevent garlic from burning.
4. Add in mushrooms and sauté.
5. Add a pinch of salt at this point. Do not over salt it as you can add more in the later part.
6. Add mirin, followed by dashi. Bring to boil.
7. Sauté the cooked Udon in the reduced stock.
8. Season with salt and pepper to taste.
9. Plate and garnish with nori, and finish with a drizzle of truffle oil.

Last but not least, to make use of the remaining bread borders from Recipe 1, heat up and lightly grease the Tefal Comfort Touch Frypan, and pop the bread in, 1 to 2 slices at a time. Do not overcrowd the pan. Allow one side of the bread to lightly brown before flipping. Upon flipping, crack an egg into the middle portion. Cook at medium heat till the egg whites turn opaque while the yolks are still runny. Finally, season with salt and freshly ground black pepper for the finishing touch.

The toast slides off the pan with ease, thanks to the non-stick surface of my Tefal Comfort Touch Frypan.

Hope you enjoyed my post!

Here’s wishing all noble mums out there a Happy Mother’s Day.

The post Express your love this Mother’s Day by cooking a meal (2+1 Recipes included!) appeared first on Melicacy.

Italian cuisine is more than just pizza and pasta. Basilico, Regent Singapore’s flagship Italian restaurant, presents a gastronomic array that’s as varied as the many regions of Italy.

Showcasing a different region each month, their well received wine dinners and Basilissimo (Best of Basilico) dinner draw inspiration hugely from the regions’ rich culture and produce.

The culinary team works hand-in-hand with an esteemed wine estate from the showcased region each month, creating exemplary pairings of food and wine in an intimate Wine Dinner affair.

“Winesday Night Live” happens every Wednesday, where you will enjoy 50 percent off selected regional wines. Look forward to the “live” station where their chef will demonstrate the art of pasta making.

This rustic pasta-cutting tool ensures that the width of the pasta is consistent.

Basilissimo
Three-course Dinner with Antipasti Buffet, Dessert Buffet and your choice of Mains at $78++ per person, $108++ with 2 glasses of wine pairing and $128++ with 3 glasses of wine pairing. 6.30pm to 10pm.

The popular three-course Basilissimo dinner has recently launched the “Italian Journey”, which begins with a spectrum of antipasti, featuring premium cold cuts, cheeses, marinated seafood and seasonal vegetables.

Cold cuts include Mortadella, Coppa, Prosciutto di Parma, Prosciutto Cotto and Salame Pugliese.

Foreground: Tomino (Cow’s Milk); Background: Pomodoro Merida

Cow’s milk cheeses include Traccia, Malghesino originating from Lombardia, Perla Grigia originating from Friuli, Grana Padano originating from Emilia Romagna and Raschera originating from Piemonte to name a few.

Foreground: Cuore di Bue; Background: Smoked Mozzarella (Cow’s Milk)

Cheeses and tomatoes make the perfect combination. Pair your favourite cheeses with the eye-catching flower-shaped tomato, Cuore di Bue. Other varieties of tomatoes include Pomodoro San Marzano and Pomodoro Merida.

A wide selection of sauces and dressings are available.

Acciughe Marinate (Marinated Anchovies)

Salads include Insalata di Zucca (Pumpkin Salad), Acciughe Marinate (Marinated Anchovies), Carciofi Pugliesi (Artichoke Salad), Baccalà alla Vicentina su Crostino (Salted Cod Fish in Vicenza Style) and Insalata di Asparagi Verdi in Salsa (Asparagus Salad with Egg Sauce).

Insalata di Zucca (Pumpkin Salad)

Insalata di Asparagi Verdi in Salsa (Asparagus Salad with Egg Sauce)

Baccalà alla Vicentina su Crostino (Salted Cod Fish in Vicenza Style)

Clockwise on plate: Tuna with Pistacchio, Codfish with Spicy Broccoletti, Citrus Seabass and Fennel Cured Salmon

New additions to the spread includes a Crudo Bar featuring sea bass, tuna and cod fish, and a soup-of-the-day station with favourites such as Campania Tomato Soup and Piedmont Mushroom Soup.

Salmone (Fennel Cured Salmon)

Baccalà (Codfish with Spicy Broccoletti)

Tonno alla Siciliana (Tuna with Pistacchio)

Manzo Pepato (Angus Beef)

It was to my endless delight to see familiar breads, which I had at Dolcetto, the charming gourmet pasticceria on the first level of Regent Singapore.

Actually, the idea of Dolcetto was conceived to cater to the great demand from fans of Basilico, and the frequent requests for takeaways.

Help yourselves to the breads, freshly baked in-house. Top picks include the Sicilian Tomato Foccacia, Angelo’s Squid Ink Bread and Pesto and Pine Nuts Bread.

Pasta e Fasoi alla Padovana

“Ditalini” Pasta with Borlotti Beans In Padova-style with Slow-Cooked Pork Cheek

For the main course, guests can choose from a menu of nine regional specialties, creatively composed by their three Italian chefs Simone, Angelo and Luca.

The region showcased in April when I visited was Veneto, where rice, beans and seafood feature prominently due to the ocean’s proximity.

In May, you can experience a taste of Sicily with cuisine centred on Mediterranean-influenced seafood, eggplant and artichokes. In the month of June, Basilico will be celebrating Italy’s National Day, which falls on 2 June. The Italian trio Chefs Simone, Angelo and Luca will be presenting their hometown favourites during that month. There’s something new and exciting to look forward to every month!

Bigoli al Sugo di Anatra Selvatica con Riduzione di Valpolicella Superiore

Bigoli Pasta with Wild Goose Ragout in Valpolicella Superiore Wine Reduction

This dish was one of the highlights of our dinner. The goose ragout is immensely flavourful, lending body to the al dente pasta for a spectacular mouthfeel. This rustic and uncommon form of pasta is made in-house. Love the bite to it.

Moscardini Italiani Affogati nel Latte con Finocchi, Uvette e Capperi

Milk-poached Mediterranean Baby Octopus with Fennel, Sultanas and Capers

Morsels of baby octopus are poached in milk for 1 hour and 20 minutes at 80°C to achieve utmost succulence. Accompanying the star component are fennel for aroma, capers for tang, and sultanas for sweetness. They all come together beautifully.

Fegato Alla Veneziana Con Cipolle e Crostini al Burro

Venetian-style Pan-seared Beef Liver with Onions and Buttered Croutons

This dish is equally spectacular. The caramelised onions bring forth a touch of sweetness to the beef liver, which proves to be a perfect match. Nestling on a luscious bed of mashed potato, this dish provided the highest level of comfort for me.

Take your palates on a saccharine tour at the dessert counter, where cakes, tarts, pastries and homemade gelato steal the show.

The quality of Basilico’s spread is hard to top. It has got to be the best Italian buffet orientated restaurant in Singapore, if it’s not the only one.

Basilico
Level 2, Regent Singapore
1 Cuscaden Road, Singapore 249715

Tel: (65) 6725 3232/3
Website: http://www.regenthotels.com/EN/Singapore/Cuisine/Basilico

The post Basilico presents “An Italian Journey” and “Winesday Night Live” with Live Pasta-making Demonstration on Wednesdays appeared first on Melicacy.

Cocoa B is an online chocolate boutique that allows you to customise your chocolate bars in a few clicks.

Visit: http://www.cocoa-b.com/
1. Choose your choice of chocolate bar (milk/dark/white)
2. Select your toppings (unconventional toppings include ikan bilis, wasabi nuts, chicken floss and more)
3. Make payment and your creations will be delivered/mailed to you.

Chocolate bars with a personal touch, unique from any other, make great gifts for any occasion. You can order them in bulk for corporate gifts, weddings and parties.

The wide array of toppings are categorised into five groups –‘Berries & Fruits’, ‘Exotic’, ‘Nutty & Seeds’, ‘Sweet & Décor’, and ‘Herbs, Spices, Powder’. Most of the toppings are rather intriguing, such as Dried Longans, Dried Tomatoes, Tapioca Chips, Bacon Bits, Sze Chuan Pepper, Garlic Flakes, and Crispy Lotus Seeds to name a few.

There are boundless possibilities in the combination of ingredients.

You can add up to 5 toppings per chocolate bar. Any more would be overwhelming and confusing.

If you can’t make a decision, you can fall back on Cocoa B’s Creations –or simply get some inspirations from them.

50g Dark Chocolate with apricots, dried tomatoes, cranberries ($4.90)

Chocolate bars are available in two sizes –50g and 100g. A plain 50g chocolate bar would cost $3.90, while a plain 100g chocolate bar would cost $7.50. The final cost would depend on your toppings.

100g Dark Chocolate with cinnamon sugar, red heart sprinkles and marshmallows ($8.80)

This chocolate bar failed to impress me, despite its pretty embellishments that scream ‘be my valentine’. I was anticipating a nice textural balance of gooey marshmallow incorporated into the chocolaty centre, rather having them studded on the surface like a pimple-faced teen dealing with harsh puberty. The cinnamon sugar is so subtle it is almost non-existent.

This combination was rather lacklustre, but like it or not, goods are non-refundable. This is the perfect example of decisions gone wrong.

Rosemary has always been an ingredient I’ve wanted to incorporate into chocolate. This seemed like the perfect opportunity, but in the end I’ve gotten the safest ingredients instead. *pouts*

100g White Chocolate with dried strawberries, tapioca chips, chilli flakes and sprinkles ($9.70)

Out of the three chocolate bars, this has got to be my most satisfied creation. I think white chocolate bases can never go wrong for me. Regardless of brand, milky creamy sweet white chocolate will ultimately satisfy my sweet tooth.

Here, the chilli flakes are not overpowering. If they had properly incorporated the dried strawberries into the chocolate, there wouldn’t be a case of toppings littering my floor. The tapioca chips surprisingly have not lost their crunch; they’re still delightfully crisp, as though it came straight out of a newly opened pack (and this was when I consumed the refrigerated chocolate bar 5 days after it was delivered to me). The chips add a touch of saltiness to the sweetness, which I absolutely adore. It’s a great balance of textures and flavour –I have to give credit to the one in their kitchen who gauged the perfect ratio.

I didn’t get to try their milk chocolate because it was out of stock, but I think it will satisfy me more than the dark chocolate.

It’s easier to tell apart cheap dark chocolate from (good quality) expensive ones, as compared to white chocolate (I’m blinded by sweetness). I’m afraid to say the quality of their dark chocolate is a far cry from Valrhona. You get what you pay for.

Don’t harbour high expectations on the quality of chocolate (it’s average at best). Enjoy the fun in creating your very own chocolate bar!

Visit http://www.cocoa-b.com/ for more information.

‘Like’ their facebook page at: https://www.facebook.com/cocoabsg

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A sumptuous Asian-themed dinner will be served to diners, course by course, in a communal dining structure, at $75++ per person, inclusive of free-flow of non-alcoholic Asian beverages. The shared dining table poses as a great opportunity to meet new people, network, and multiply friendships.

Free-flow of Asian non-alcoholic drinks include Calamansi with Sour Plum, Fresh Coconut Juice, Grass Jelly, Soya Bandung, Soya Bean, The Tarik and Teh Halia. A selection of red and white wines is available to order.

This May, Guest Chef Raymond Leong pleases the crowd with his specialty Peranakan fare.

A former Chartered Accountant who retired in 2002, his love of cooking led into his pursuance of mastering the craft of Peranakan cuisine in Lim Bian Yam’s International School of Home Cookery in Kuala Lumpur. He shares his knowledge and skills by teaching in Singapore Island Country Club, Civil Service Club and local cooking schools for 3 years from 2004, after which he decided to venture into restaurateurship with partners –thus the birth of “Nonya Tok” and “JC Kitchen”. In 2009, he started Private Chef services and has won the hearts of many with Peranakan dishes he creates with passion from scratch.

He will be showcasing a selection of traditional Penang Peranakan dishes, which are very much influenced by Singapore Peranakan dishes, Thai and Indonesian cuisines.

Penang Satay Babi

A starter of Penang Satay Babi arrived, and we were each served an individual portion of two generously skewered sticks of tender and juicy meat –so well marinated, it requires no sauce at all.

Penang Fruit Rojak

The tanginess from the Penang Fruit Rojak opens up our appetite, as we look forward to the upcoming courses with high hopes.

Bakwan Kepiting

Chef Raymond’s take on this Peranakan soup impreses. The sweetness and essence of prawn predominates the soup, while the succulent meatballs made of fresh crabmeat, minced prawn, minced pork and bamboo shoots brings raptures of delight to my palate.

Ayam Buah Keluak

After the soup, the main dishes arrived one after another, along with plain rice to accompany these robust flavours.

Itek Sioh

I couldn’t help but spoon up the remaining gravy of each dish to drench my white rice with the rich flavours.

It must have been painstaking to prepare these dishes from scratch, but Chef Raymond certainly does not cut corners.

Babi Pangang with Kuark Chye

Roasted pork arrived with a side of pickle and two dipping sauces –one decidedly sweet, while the other pungent of mustard. I thought the two sauces were a peculiar addition, redundant, and send signals of confusion; the roasted pork was good on its own.

Sambal Prawn with Petai

Those who can’t take the heat may experience an unbearable burning sensation in the mouth with the consumption of the Sambal Prawn Petai, but those who enjoy the heat will not be able to stop at one. This plate turned out to be emptied the quickest at our table –surely this means something, something delicious I reckon.

Steamed Otak

The Steamed Otak was a highlight for me. The otak is very unlike the usual grilled ones. It’s almost custard-like, so soft and delicate it screams comfort food. Also noteworthy are the generous chunks of fish providing texture. The subtle spiciness is at a comfortable level in which most can accept.

Nonya Chap Chye

The Nonya Chap Chye is another must-mention. I don’t even like veggies, but I am head over heels in love with this dish. The vegetables are cooked till soft and well infused with savoury goodness. Thank you for this.

Homemade Penang Chendol with Fresh Coconut Milk

Chef Raymond does not compromise on quality. Freshly squeezed coconut milk is used in this dessert. Even the green springy topping is homemade. Not sweet enough? Feel free to request for more gula Melaka syrup like I did.

Ketayap

Even till the last dessert, Chef Raymond consistently overwhelms us with his wonderful creations.

A lot of work goes into this simple-looking dessert. The crepe gets its colour from freshly extracted pure pandan juice. What sets this dessert apart from the Kueh Dadar that we are familiar with, is the filling –a melange of coconut, brown sugar, and sesame seeds. The addition of sesame seeds lends a nutty aroma to this traditionally loved snack.

Do not miss out on this opportunity to interact with Chef Raymond Leong, and enjoy this specially curated menu that will only be available for a month.

For reservations, email serenechow@kitchenlanguage.com.sg or call Zaffron at (65) 6664 0348. The event starts from 7pm every Thursday, Friday and Saturday from April to June 2013 at Zaffron.

Zaffron
Lobby Level
Oasia Hotel Singapore
8 Sinaran Drive
Singapore 307470

Tel: (65) 6664 0348
Email: zaffron@kitchenlanguage.com.sg
Website: www.kitchenlanguage.com.sg
Facebook: facebook.com/zaffronsg

The post (April to June) Asian Chef Series 2013; Chef’s Table at Zaffron, Oasia Hotel appeared first on Melicacy.

Leading global kitchenware company World Kitchen announces the launch of Corelle Provence Garden –an exquisite dinnerware set inspired by the beauty and cuisine of Provence in Eastern France, invoking the essence of Europe’s romantic countryside in Spring.

“The Perfect Tea Party” presented by Corelle and Bakerzin imparts wonderful tips, tricks and suggestions to hosting an elegant and memorable tea party.

Reminiscent of the idyllic scene of flowers blossoming and lush greenery blooming, the dinnerware set effortlessly brightens up a meal and adds a charming allure to the dining table.

Lightweight yet resistant to breaking, chipping and cracking, the brand’s signature Vitrelle glass construction demonstrates the hallmarks of superior dinnerware.

Bakerzin’s delectable teatime snacks were given a touch of elegance when plated on Corelle Provence Garden dinnerware. The intricate floral design on the white-dominated polished background complements the food without stealing the show.

Baked Sausages ($15.20/regular portion) and Mushroom Tartine ($12.50/regular portion)

First up, it was the duo of Baked Sausages and Mushroom Tartine that pleases our eyes with its radiant presentation, our noses with the aromatic wafts, then our taste buds with the savoury cadences.

Creamy Chicken Puff

Sporting a light coat of crispy breadcrumbs that provides an unexpected mouthfeel, the spongy and flaky pastry encases a comforting filling of creamy chicken with mushrooms, onions and potatoes.

What’s a tea party without tea? Tea selections for the day include Yunan Black Tea, Vanilla Bourbon and Earl Grey.

Chef Fabio Bardi, Head of R&D from Bakerzin gave us a crash course on tea and food pairing, and gave a few useful tips on brewing tea. Timing is crucial, and so is the temperature. The ideal temperature for brewing tea hugely depends on its type.

New York Cheesecake ($6.50/regular portion) and Chocolate Éclair ($4.50)

Chef Fabio Bardi suggests that the cheesecake will go best with Vanilla Bourbon, while the chocolate éclair will go best with Earl grey.

To be honest, I am guilty of not paying attention to the tasting notes of how the earl grey pairs with the chocolate éclair –I was totally distracted by how ethereally delicious it is, and was too busy relishing it to remember to sip on tea between bites.

Choux pastry filled with Valrhona chocolate custard cream –this I simply can’t resist.

Bakerzin Signature Pain Perdu (Original French Recipe) ($13.80/regular portion)

This dessert, deriving from an original French recipe, is essentially bread soaked in egg, cream and sugar mix, pan grilled with butter, and served with vanilla ice cream, raspberry sauce and fresh summer berries.

Chef Fabio Bardi recommends pairing this dessert with the Yunan Black Tea.

Our tea party ended with a DIY Flower Arrangement session, which was fronted by Lucy Siah, creative director of Floral Magic.

Bring liveliness to your tea party and add a dash of colour to your dining table by incorporating fresh flowers –with your own personal touch.

Make use of natural materials to save the earth! The flower ‘pot’ is made from a block of water-absorbing foam, wrapped around with a huge leaf (such as banana leaf) that’s cut to fit, and simply using double sided tape to secure it into place.

Here’s my final product!

The 18-piece Corelle Provence Garden set comes with a free matching 6-piece tumbler set (worth $35), and is available at a special promotion price of $179 till 30 June 2013 at major departmental stores –including outlets at TANGS, Robinsons, John Little and more. Regular retail price will be $288 thereafter.

For more information on Corelle and World Kitchen, visit worldkitchenasia.com/sg.

For more information on Bakerzin, visit bakerzin.com.

Pictures in this post are taken mostly with the Sony NEX-3N, and a couple with the iPhone 4S.

The post “The Perfect Tea Party” with Corelle at Bakerzin appeared first on Melicacy.

Forget the hassle of making your way down to the malls to bag home a cake this Mother’s Day –you’re putting your precious gift at risk of colliding into the hustling crowds, and the unpredictable weather on your way home. With The Icing Room’s delivery website (theicingroomdelivery.com.sg), you can snuggle comfortably in your couch, and await the cake’s arrival with just a few clicks.

Take your pick from the variety of cake selections including the popular Design-It-Yourself cake packages, and have it delivered on the same day to your doorstep.

Perfect Mum ($29, serves up to 6)

The ‘Perfect Mum’ Mother’s Day cake draws its inspiration from the rose and its petals. The colour scheme is decidedly a sweet pastel pink.

The cake dons on studiously sculpted ridges of strawberry mousse that mirrors the shape of rose petals. Across the pink canvas are pearls of silver chocolate balls that add a touch of elegance to the endearing façade.

This charming cake comprises alternate layers of strawberry mousse and spongy classic vanilla chiffon, with a thin layer of jelly sitting underneath the uppermost layer of mousse. The mousse is light and airy, and tangy with a smidgen of sweetness.

The Mother’s Day cakes, ‘Perfect Mum’ and ‘Say it with Love’, are available at all outlets islandwide, and online at theicingroomdelivery.com.sg.

In-Store Promotions (only valid at The Icing Room outlets)

- Receive an adorable lollicake from The Icing Room with every purchase of The Icing Room Mother’s Day cakes, while stocks last.
- Citibank cardmembers enjoy 15% discount with a minimum spending of $15.

The post The Icing Room presents ‘Perfect Mum’ & ‘Say it with Love’ this Mother’s Day, with the launch of its delivery website appeared first on Melicacy.

23rd April 2013 – I had the most eye-opening experience at a World Gourmet Summit 2013 event, in a Miele kitchen at At-Sunrice GlobalChef Academy, the official venue for this workshop, featuring Masterchefs Bo Lindegaard & Lasse Askov from Denmark.

Background information:

Lasse Askov completed his culinary education in Funen, Denmark over a decade ago, and worked his way up to Head Chef at Restaurant Extra, a modern tapas restaurant. His first Michelin-star was awarded while he was at Restaurant Kokkeriet.

Bo Lindegaard completed cooking school in 2003, and worked at Restaurant Jacobsen, Restaurant Kokkeriet and Restaurant Den Gule Cottage, where he achieved the title of Head Chef. In 2006, he became Creative Director at Madeleine’s Madteater, a free form and experimental food theatre, which served up various performances that all revolve around food. Bo is also a passionate artist, and brings with him the techniques and skills from his handicraft background to the culinary scene.

Together, Lasse and Bo joined forces and formed I’M A KOMBO, hosting The Social Act, in Copenhagen.

More about I’M A KOMBO here: http://www.imakombo.com/information

The Social Act is a highly interactive and hands-on dining experience, which creates anticipation and builds expectations. Diners not only interact with each other at the table, but also with the chefs and the food. In a way diners get to ‘play’ with their food, which creates a sense of ownership.

More about The Social Act here: http://thesocialact.dk/wp/?page_id=12

Steering away from the conventional, innovation is their driving force.

World Gourmet Summit 2013 brings Masterchefs Bo Lindegaard & Lasse Askov to Singapore for the very first time. Their unorthodox views and creative display in culinary breakthroughs were intriguing and impressive.

The session commenced on a gripping note. To set the imagination going, we were provided an ordinary-looking passion fruit, a fruit knife and a spoon, and were told to slice it open and eat it as it is.

And I thought that was about it – that part of the hands-on workshop was to slice open a fruit and eat it with a spoon straight from the shell – until I sliced it open, and an unusual sight greeted me.

The pulp under its unimpaired shell mingles with a bluish jelly-like substance. How in the world did that happen? The Masterchefs then untangled our bafflement –a gin-infused jelly is injected into the fruit in its liquid form, using a clinical syringe, before allowing the jelly to set. What an ingenious technique. How can one not be inspired?

The subtlety of alcohol and the tanginess of the passion fruit meld together swimmingly. The aftermath is of course nothing but an empty shell, scooped out of its contents that are consumed with immense pleasure.

These are dehydrated pork fat, deep-fried to an ethereal crisp, without any greasiness. They are accompanied by a dip of Red Beetroot Wurtz (Scroll down for recipe).

For textural contrasts, the few components that are to be put together include: the emulsion of hardboiled egg seasoned with curry, pickled herring, and crispy rye bread crumble. We were to assemble this ourselves, as part of the hands-on session.

The final segment of our workshop –that’s when the fun truly begins. Attendees gathered at rectangular table, that’s been draped over with a white canvas tablecloth scribbled with labels, drawings and markings. What’s in store for us?

Ingredients were slowly brought out, and placed on their designated spots. Attendees began assembling the cake with the provided ingredients, and here’s our final product.

To host a dining experience like no other, do attempt some of their recipes:

Recipe 1: Red Beetroot Wurtz

Ingredients:
- 150ml red beetroot juice (fresh pressed)
- 15ml horseradish juice
- 130ml light sugar syrup
- 70ml lemon juice
- 3 gelatine leaves, soaked in ice water

Method:
In a heated saucepan, add the red beetroot juice, horseradish juice, light sugar syrup and lemon juice, and bring the mixture to a boil. Add the soaked gelatin leaves and let the mixture set in the refrigerator. Just before serving, whisk the mixture on ice until stiff.

Recipe 2: Malt Sponge

Ingredients:
- 300g whole eggs
- 150g sugar
- 50g wheat starch
- 60g flour
- 40g malt powder

Method:
In a mixing bowl, whisk the eggs and sugar over hot steam until it reaches 45°C. fold in the wheat starch, flour, and malt powder, and pour the mixture into a baking mould lined with baking paper. In a pre-heated oven, bake the malt sponge for 9 minutes at 190°C.

Recipe 3: Lemon Crème

Ingredients:
- 250ml lemon juice
- 200g sugar
- 2 gelatine leaves, soaked
- 3 eggs
- 150g buter
- 1 ltr cream

Method:
In a mixing bowl, whisk the lemon juice, sugar and eggs. In a saucepan, add the mixture and heat it to 79°C and add the soaked gelatin leaves and butter. Pour the mixture into a mould and let it set overnight in the refrigerator. In a separate mixing bowl, whip the cream until firm and fold the whipped cream into the mixture.

Recipe 4: Salted Meringue

Ingredients:
- 200g sugar
- 100ml water
- 8g sea salt
- 100g egg whites

Method:
Heat the sugar, 100ml water, and sea salt over a low heat in a saucepan until syrup reaches 125°C. Remove saucepan from heat and set aside. Whip the egg whites in a mixing bowl until stiff peaks form. Gradually add in the hot syrup and whisk continuously until the temperature of the egg whites has cooled. Transfer the salted meringue into a piping bag with a nozzle attached and keep chill in the refrigerator.

Recipe 5: Logo Cakes (Dark chocolate with Salted Meringue)

Ingredients:
- 300g butter, lightly browned
- 330g chocolates
- 350g sugar
- 10g sea salt
- 5 whole eggs, lightly beaten
- 100g flour

Salted Meringue: (Refer to Recipe 4)

Method:
Heat the browned butter, chocolates, sugar and sea salt over a low heat in a saucepan until chocolates have melted. Add in the whole eggs and whisk until well incorporated. Reduce heat and add in the flour and whisk well. Remove saucepan from the heat and set aside the batter to cool. Once cooled, place a spoonful of the batter into each small round silicone mould and bake in a pre-heated oven at 180°C until golden brown. Remove logo cakes from the silicon moulds, and set aside to cool. Once cooled, pipe the salted meringue (recipe 4) on top of each logo cake. This recipe makes 20 logo cakes.

Recipe 6: Snobrod (twisted bread baked over open flame grill)

Ingredients:
- 60g butter
- 300ml buttermilk
- 25g yeast (fresh)
- 10g sea salt
- 37g caramelized onion purée
- 1 whole egg, lightly beaten
- 500g wheat flour
- Lumpfish roe and salted caramel for serving

Method:
1. Heat the butter and buttermilk in a double boiler (ensuring the mixture doesn’t heat above 40°C) until butter has melted. Add in the yeast and sea salt and stir until sea salt has dissolved. Add in the caramelized onion purée, whole eggs, and wheat flour and whisk well.
2. Pour the flour mixture onto a flat countertop and knead into a soft dough, for about 5 minutes. Place the kneaded dough into a mixing bowl, cover with a clean damp cloth, and set aside to proof until dough has doubled in volume, for about an hour. Beat down the proofed dough, and then cut into 30g pieces. Roll out each dough piece into a thin cylinder (15cm length); then twist around the end of a skewer or large brochette stick. Bake the snobrod over an open flame grill until golden brown.
3. Serve the snobrod with lumpfish roe and salted caramel. This recipe makes 30 pieces.

Creativity knows no boundaries; this dynamic duo is unquestionably the epitome of culinary creativity.

With this post, I conclude my experience with World Gourmet Summit 2013. I am thankful for all the wonderful memories and great insights into the culinary scene. I look forward to World Gourmet Summit 2014.

Pictures in this post are taken with the Sony NEX-3N and iPhone 4S.

The post World Gourmet Summit 2013; Culinary Experience at Miele featuring Bo Lindegaard & Lasse Askov (Recipes included) appeared first on Melicacy.

Nothing beats a short getaway on a cruise, to escape from the stress of life, without having to be reminded of the hectic routines of a regular day on land. The well-equipped ship has all the essential needs, facilities, entertainment, and more than enough food you can stomach.

A cruise trip is what I’ve been anticipating for the last 10 years (or more).

My memories of my first cruise – which was when I still wasn’t tall enough to reach for the standard light switches – vaguely revolves around eating (but not a lot because as a kid my appetite was still pea-sized); scouting around for seasick passengers (but in vain); and pouting for not being able to enter places with age restrictions, such as casinos and bars –not that I wanted to gamble or drink, but it was mere curiosity (hence my trip was declared incomplete in my books).

It was after more than a decade of hankering that I could finally step on board the very same line of cruise I once experienced as a child, and I cannot be more thankful to my two fabulous friends, Jasper and Wee Teck, who made this trip yet another unforgettable chapter in my life, amplifying the vibrancy of my blogging journey to a new high.

In January 2012, SuperStar Virgo had undergone a US$25 million refurbishment. The cabins, restaurants, entertainment, bodycare, shopping, sports and recreation venues are now donning on a new and fresher look.

Anticipation heightens as we left the departure hall, to finally board the cruise.

Malacca is no stranger to me, but embarking on a different mode of transport to a familiar town brings nothing less than excitement. We get to spend a day in Malacca during this 3 Day 2 Night trip, while the cruise transports us to and fro during the nights.

We were greeted by the glitz and glitters of the grand interior, and warmly welcomed by the staffs on board SuperStar Virgo.

Then came strutting out are dancers who display slender and toned figures, capturing the crowd’s attention instantly with their dazzling performance.

The cameras in the audiences’ hands were too preoccupied with capturing the zestful dance moves.

Upon entering the room, I was pleasantly surprised by these sweet treats, accompanied by a personally addressed welcome note.

The Oceanview Stateroom with Balcony, where I slumbered in for two nights, is simply well appointed, as one would expect of a reputable hotel’s room.

Perks of Balcony Class Rooms include dining credits of up to $300 per cabin, which are redeemable at all food and beverage outlets on board. For a 2-night trip, I was given $100 worth of dining credits. Other privileges include complimentary welcome drink upon boarding, complimentary access to the sauna, steam rooms and Aquaswim facilities, and the best seats at dinners and shows.

Complimentary fresh fruits are replenished daily. I love to snack on them to ward off the hunger pangs that strike at crazy hours in the night.

Just as most hotels on land would provide, there is the electric water boiler on board the cruise, along with coffee and tea making essentials.

The bathroom is nothing palatial, but certainly adequate. The built-in hairdryer definitely comes in handy, so are the well-stocked bathroom amenities.

I wouldn’t have bothered to pack my toothbrush and toothpaste if I knew they were providing such good quality ones!

Stir-fried Garden Green with Cuttlefish and Pine Nuts

After freshening up, we proceeded to the Pavilion, a Chinese family-style restaurant, for a group dinner with the rest of the media.

Double Boiled Chicken Soup with Dried Top Shell and Chinese Herbs

The Double Boiled Chicken Soup with Dried Top Shell and Chinese Herbs is immensely flavourful. I would inhale another serving if there be.

Roasted Duck accompanied with Mayonnaise Prawn

The Mayonnaise Prawn is one of my favourites! The prawns are succulent with a light crunch, and lusciously coated with creamy mayo.

Honey Glazed Baked Cod Fish with Egg White

As much as I love to eat fish in general, the egg white nestled underneath the fish turned out to be exceedingly appealing to my taste buds, in which its texture I absolutely adore; it totally outshone the fish despite its simplicity.

Braised Ling Chee Mushroom with Superior Oyster Sauce

Also part of our 6-course Chinese communal dinner was a simple but satisfying plate of quality mushroom and crunchy broccoli, steeped in a thick toothsome sauce.

Combination of Mango Cream Pomelo and Vanilla Ice Cream

Our meal ended on a refreshing note with the Mango Cream scattered with bits of juicy pomelo that isn’t too sweet. Those with a sweet tooth will be appeased with the accompanying scoop of vanilla ice cream.

Gate closes at 10.30pm, and that’s when we bid Singapore goodbye, and eagerly count the hours until we arrive in Malacca.

The night is still young, if anyone is even considering heading back to the cabin to call it a day. Entertainment starts from 10pm all the way till the wee hours, which includes themed performances and breath-taking magic shows. Private Karaoke Rooms are available for booking till 4am.

After taking a short tour around the cruise, we found our way to Mediterranean Buffet, a massive international buffet restaurant, with a seating capacity of 590 diners. The Indian dishes mostly hit the mark; especially the naan bread and vegetarian curry that left me with huge cravings till date.

However alluring the comfortable bed is, I sacrificed my much-needed sleep to catch the sunrise, which turned out to be totally worth it. SuperStar Virgo was still on its way to Malacca’s dock as I opened the sliding door to the balcony; the soothing sound of waves crashing greeted me, accompanied by strong winds that threatened to sweep my camera away. The sight was simply breath taking nevertheless, and utterly romantic (if only I had my beanie bear with me).

I spent my waking hours by the balcony, watching the sun emerge from the infinite end of the vast, rippling sea. The vigorous waves began to subside to an idyllic tame, as the sun began to rise.

This was how I spent my morning.

Tempted to get a tan, but my stubbornly fair skin simply didn’t allow that to happen.

Soon it was time to gather at The Lido, and Malacca awaits us. Check back for my post on our trip to Malacca, and more on dining on board SuperStar Virgo.

Visit StarCruises.com for more information (http://www.starcruises.com/), and book your trip for the upcoming June Holidays!

Pictures in this post are taken using the Sony NEX-3N and iPhone 4S (if instagram-labelled).

The post 3 Day 2 Night Cruise Trip to Malacca on board SuperStar Virgo appeared first on Melicacy.

Last Saturday, five bloggers were hosted to a cooking workshop at Onaka Restaurant, where chefs Jason Vito and Benson Tong demonstrated a three-course restaurant-quality meal using Tefal Comfort Touch pans.

Here’s a recap of what went on:

Recipe 1: Garlic Prawns on Toast
Preparation: 15 min
Cooking: 10 min
Serves 4

Ingredients:

- 20 nos. peeled tiger prawns
- 4 slices rye toasts
- 20g rosemary
- 10g lime leaf
- 1 tbsp sliced garlic
- 1 tbsp sliced chilli
- 1 cup white wine
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp Extra Virgin Olive Oil for dressing
- 1 tsp lime juice
- Chive and coriander for garnishing

Bread is baked in-house!

Method:

1. Heat up Tefal Comfort Touch Frypan; add olive oil, sauté the rosemary, lime leaf, garlic and chilli,
2. Add prawns, sauté. Add white wine and let it flambeau.
3. Plate the prawns on the toast, drizzle with extra virgin olive oil and lime juice.
4. Garnish with chive and coriander. Done.

(Video credit: Omy.sg)

Recipe 2: Roasted Mushroom Soba
Preparation: 90 min
Cooking: 10 min
Serves 4

Ingredients for dashi:
- 50g dried konbu
- 50g dried mushroom
- 2500ml water

Ingredients for roasted mushroom:
- 100g fresh shitaki mushroom
- 100g fresh button mushroom
- 1 pkt brown shimeiji mushroom
- 1 pkt white shimeiji mushroom
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp olive oil

Ingredients for Soba:
- 250g soba
- 20ml mirin
- 2 tbsp tamari
- 2 tbsp olive oil

Garnishing:
- Nori
- Daikon Sprouts
- Truffle oil

Making of dashi and roasted mushroom:

1. Simmer konbu in water at low heat for 45 mins. Do not allow the water to reach a rolling boil.
2. Cut the mushroom into cubes. Do not wash them.
3. Season the cut mushrooms.
4. Roast mushrooms at 170°C for 30 mins.

Assembly:

1. Blanch soba in boiling water for 2 mins.
2. Heat pan and add olive oil. Sauté the roasted mushroom.
3. Add mirin and let it flame for a while. Add in the dashi and tamari to taste. Bring to boil.
4. Sauté the cooked soba in the reduced stock.
5. Plate and garnish with nori and daikon sprouts, and finish with a drizzle of truffle oil.

(Video credit: Omy.sg)

Recipe 3: Pumpkin Pancake with Banana Ice Cream
Preparation: 60 min
Cooking: 10 min
Serves 4

Ingredients for pancake batter:

- 1 cup cake flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 tsp sugar
- 1 tsp vanilla extract
- 1 nos. whole egg
- 250ml milk
- 30g butter (melted)

Ingredients for roasted pumpkin:
- 1 nos. Butternut squash/pumpkin diced
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper

Garnishing:
- Banana Ice Cream
- Mixed berries

Method:

1. Mix all pancake batter ingredients with an egg-beater/whisk. Let it rest in the fridge for 30 min.
2. Mix the diced butternut squash/pumpkin with seasoning and roast it using Tefal Comfort Touch Sauté Pan until golden brown.
3. Heat up Tefal Comfort Touch Fry Pan, turn to low heat and add a ladle of batter and let it brown, for about 2 min.

4. While it’s cooking, put 8-10 pieces of roasted pumpkin on the half-cooked batter, then flip it over and cook for another 2 min.
5. Cut the pancake into quarters and garnish with banana ice cream and mixed berries.

(Video credit: Omy.sg)

Onaka Restaurant prides itself in offering creative and healthy dishes encompassing fresh, seasonal and organic produce. These three dishes clearly exemplify their principles in cooking.

Get the latest news on Onaka Restaurant at their facebook page: https://www.facebook.com/Onaka.at.ARC

Having met four other bloggers at the workshop, who are as passionate about food as I am (except they are much more experienced than I am in the kitchen), I am excited to see what wonderful creations they’re going to whip up using the Tefal Comfort Touch pans!

Follow me on instagram (@melicacy) and look under the hashtag #TefalSg hash tag to stalk my cooking adventures!

Look out for our recipes at the Tefal Chef Challenge’s website! Cast your vote for your favourite blogger from 27th May 2013 to 16 June 2013 and stand a chance to win the Tefal Blendforce Triplax Blender & Chopper (worth $79.90).

Thank you Omy.sg and Tefal for this opportunity.

Photos in this post are taken with the Sony NEX-3N except the first picture, which was taken using the iPhone 4S.

The post Tefal Cooking Workshop with OMY at Onaka Restaurant (3 recipes included) appeared first on Melicacy.

In the month of May, diners at Din Tai Fung will receive a complimentary Limited Edition Canvas Tote worth $12.90 each. This collection of canvas totes is introduced as part of the company’s initiative to encourage takeaway customers to be environmentally friendly.

The totes are adorned with calligraphically inspired prints featuring the restaurant’s award winning Steamed Pork Dumplings (Xiao Long Bao).

They are available in four colours, with one colour launched per week: Scarlet (1st – 7th May), Jet Black (8th – 14th May), Ivory (15th – 21st May), and Olive (22nd – 31st May).

Customers will receive a 5% discount off their total takeaway bill when they use the tote at Din Tai Fung between 1st May and 31st December 2013. This tote also comes in handy when going grocery shopping!

All Customers:
All diners are entitled to a complimentary Limited Edition Canvas Tote with a minimum spending of $100. Alternatively, the tote can be purchased at $7.90 with a minimum spending of $50.

OCBC Cardmembers Exclusive:
From 1st till 31st May 2013, OCBC Credit and Debit Cardmembers are entitled to a complimentary Limited Edition Canvas Tote with a minimum spending of $90.

Din Tai Fung’s Website: http://dintaifung.com.sg/

Melicacy is giving away a Din Tai Fung Limited Edition Canvas Tote Bag in Scarlet (red). Head over to Facebook.com/melicacyblog to win it!

The post Din Tai Fung presents: Limited Edition Canvas Tote in the month of May appeared first on Melicacy.

The Grandstand is an up-and-coming dining destination; a respite from the accustomed hustle; and a realm very unlike the malls in the city that’s thronged with shoppers.

It is a destination where one would deliberately travel the distance for a particular favourite dining spot; it is a destination for the adventurous to explore unfamiliar premises, which may soon be added to the list of regular hangout spots.

Your tummies are assured of being well fed; with the growing number of dining joints, you’re left spoilt for choice.

Before I begin introducing the more indulgent options around the locality of the Grandstand, I would like to highlight the importance of a healthy lifestyle that I myself have barely any self-restraint in the sense of overindulgence.

I personally can’t survive a day without meat –not that my body relies heavily on meat for survival, but it is the sensual gratification I get upon setting my teeth into succulent meat that I can’t do without.

Thankfully with the introduction of Veganburg, I can do without meat for an entire day without realising so.

Foreground: Vegan Franks ($3.90), Background: Crispy Potato & Spinach Pops ($3.90)

Upon first glance, the Vegan Franks really resemble meat sausages. The familiar sweet, savoury and smoky nuances distract one from registering the vegan-ness of this item. These nutritious tofu sausages sure fooled me for a few moments!

The Crispy Potato & Spinach Pops are highly addictive. Anything deep-fried appeals to me. Here, the crisp morsels aren’t at all greasy. The spinach meld with creamy potato underneath that crisp crust is a great way to trick veggie-haters into eating them.

Smoky BBQ ($7.90 a la carte, $10.80/set meal)

For a substantial meal, order the burgers. Veganburg strives on creating vegan patties that are as satisfying as meat patties, but with less fat and calories, contributing less to your waistline as compared to full-fledged meaty burgers.

Char-Grilled Satay ($6.90 a la carte, $10.80/set meal)

The Char-Grilled Satay is my personal pick. The tender vegan patty is well infused with exotic spices and herbs, and amped up with a robust nutty satay sauce that hits the spot. This burger is high in anti-oxidants they state.

Would have loved to try more items, but the OpenRice food trail has to continue. If you are following me on foursquare, you would’ve noticed the number of dining establishments I’ve visited from 5pm till 11pm on 26th April –six restaurants. It was a night of fun and excitement with the OpenRice team and 5 other bloggers, and I can’t wait to share the rest of my experiences with you. If only we had more time (and stomach space)… there are several other dining establishments at the Grandstand that I’ve yet to try!

Thank you OpenRice and The Grandstand for organising this food trail.

Veganburg @ The Grandstand
200 Turf Club Road #01-32
Singapore 287994
Daily: 11.30am – 10pm (last order 9.45pm)
Tel: (65) 6462 1281
Website: http://www.veganburg.com/

Pictures in this post are taken with the Sony NEX-3N.

The post (May-June 2013 Dining Destination Feature: The Grandstand) Veganburg appeared first on Melicacy.

Those working in the Orchard precinct will be delighted with Caveau Wines & Bar’s new set lunch menu, priced at a modest $25 for a three-course meal. If you’re looking to impress your date but running slightly tight on budget, this is where you should consider as well.

Caveau Wines & Bar is an inaugural collaboration between Les Amis Group and its sister company Vinum Fine Wines, seeking to be Singapore’s first 3-in-1 beverage playground.

Cappuccino ($5++)

In the day, Caveau Wines & Bar is a stylish coffee bar, where friendly baristas take charge, brewing aromatic cuppas using premium blends supplied by local artisanal roasters such as Papa Palheta, Smitten and Tranz coffee.

Croissant ($1.20++)

Also on sale are baked croissants and danishes handmade by the pastry team of Canelé Pâtisserie Chocolaterie. There are limited pieces a day, so get there early to avoid disappointment!

Under the same roof, Caveau Wines & Bar houses its retail store featuring an extensive collection of over 400 wines, ranging from $30+ to 4300+ for a bottle.

Also a highlight is the Enomatic wine dispenser, featuring 16 varieties of wines (eight reds and eight whites), which draws wine directly from the bottle housed in its individual lodging, out of the pouring spout, and into the glass. Thanks to this cutting-edge technology, the flavours and characteristics of the wine are able to remain intact for a month, as if the bottle had just been opened. The automatic self-cleaning of the pouring spouts after each pour guarantees maximum hygiene.

Caveau Wines & Bar proves itself to be a great educational platform for wine enthusiasts.

Wine novices who are too shy to seek help from sommeliers can simply learn more from the tasting notes on the screen. The computerised programming system allows the poured volume to be set, in which Caveau Wines & Bar offers wines in three quantities –full glass, half glass, and tasting portions (25ml) from just $2 a glass.

The lunch crowd get to enjoy a 10% off every purchase of a glass of wine (150ml) from the Enomatic machine.

As night beckons, the coffee bar transforms into a charming wine bar. Wining and dining is complete with quality French wines accompanied by bar grubs prepared by chefs from adjacent restaurants under the Les Amis Group.

Do not miss out on the 8 Dollar Happy Hour promotion, happening daily from 5pm to 8pm (wine) and 6.30pm to 8pm (bites). Libations include red wine (Chateau Barrejat 2010 from Madiran), white wine (Château du Poyet 2010 from Muscadet de Sevre et Maine), Rosé (Château des Sarrins 2010 from Côte de Provence) and whisky (Nikka 12years from Japan). Tempting bites include Crispy Chicken Bits, Fried Hanoi Rolls, Potato Croquette and Chicken Drumlets.

3-course Set Lunch
12pm to 2pm from Mondays to Saturdays, $25 per person

The 3-course meal offers great value for money. Choose from 3 appetisers, 4 mains, 3 desserts and your favourite brew of coffee.

Nibble on crispy breadsticks while waiting for your first course to arrive.

Tomato Salad with Parma Ham

Minestrone Soup (Melicacy’s pick)

Chicken Broth with Egg Garnish

(Melicacy’s notes: Was there any shortcut in the making of the broth? It tastes like Chicken Essence Powder, reminding me of instant noodles. Looking past the disappointing broth, I enjoyed the smooth egg garnish exceedingly.)

Linguini with Mussels & White Wine

(Melicacy’s notes: I don’t usually fancy Linguini, but I had no qualms finishing this dish.)

The presence of white wine offers a depth of flavour without being overpowering. The kitchen is incredibly generous with the mussels.

Fettuccini Carbonara with Soft Boiled Egg

This dish borders on just the right side of creaminess, studded with bacon bits and topped with a soft-boiled egg.

(Melicacy’s notes: This is pure comfort food!)

Orrechiette with Pork Sausage and Chard (Melicacy’s pick)

The colours on the plate entices, with amazing flavours to impress.

Firm ear-shaped pasta knobs are tossed together with chunks of potato, bouncy pork sausages, and briefly cooked chard.

The infusion of spices provides excitement on the palate. The pungent, liquorish-like flavour of star anise was particularly apparent.

This dish was the highlight of our lunch session.

Frozen Espresso with Hazelnut and Espresso Gelato

I’m not a huge fan of espresso-based desserts, but the sweetness from the gelato balances out the bitterness of the strong-bodied coffee.

Tiramisu

This tiramisu is not too sweet, and emanates a discernible hint of alcohol.

Mixed Berries Panna Cotta (Melicacy’s pick)

The sweet glaze acts as a saccharine foil to counterbalance the sharpness of the berries. Crisp broken pieces of meringue add texture to the silky-smooth creamy custard beneath.

The satisfying meal ends with a complimentary cup of coffee. Tell me how this $25 3-course meal is not worth every cent!

Visit Caveau Wines & Bar’s website at http://caveauwinesandbar.com.sg/ and ‘like’ their facebook page at https://www.facebook.com/caveauwinesandbar.

Caveau Wines & Bar
Level 2 Unit 10
Shaw Centre, 1 Scotts Road
Singapore 228208

Coffee Bar:
9am – 5pm (Mondays to Saturdays)
T: 6737 2622 F: 6737 2422 E: caveaubar@lesamis.com.sg
Wine Bar:
5pm – 12am (Mondays to Thursdays, Sundays and Public Holidays)
5pm – 1am (Fridays, Saturdays, and eve of Public Holidays)
T: 6737 2622 F: 6737 2422 E: caveaubar@lesamis.com.sg
Wine Store:
10.30am – 7.30pm (Mondays to Saturdays, excluding Public Holidays)
T: 6735 2700 F: 6734 2588 E: sales@caveau.com.sg

The post $25 3-course Set Lunch at Caveau Wines & Bar appeared first on Melicacy.

Setting aside the innumerable array of tapas interpretations – some rather pretentious, some simply inspired – Octapas Spanish Tapas Bar is where you’ll take a leap closer to Spain without having to hop on a plane.

Tocino Envuelto Gambas; Prawns Wrapped in Crispy Bacon ($16.50)

Consultant chef Javier Lecumberri from San Sebastian, Spain, brings his expertise in modern Spanish fare to the table, at Octapas, revitalising the tapas scene with a new menu, Bay of Biscay.

Some of Chef Javier’s rustic Basque creations are reminiscences of his hometown, on the coast of Biscay, while many are of modern and inventive twists without losing the authenticity.

Here are some recommended items:

Berenjena Tostada; Toasted Bread topped with Aubergine, Peppers, Onions and Parmesan Cheese ($9.50)

To start off, the delectable melange of aubergine (eggplant), peppers, onions and Parmesan cheese topped on toasted crusty bread is bound to stimulate your appetite.

Sautéed Mushrooms in Sherry & Garlic Sauce ($9.50)

An earthy aroma captures your senses. Within a matter of seconds, you’re left with an empty dish that was once filled with sautéed mushrooms.

For those with a heavier palate, you can opt for mushrooms smothered in cream sauce, which sounds absolutely arresting.

Gambas al Ajillo; Sautéed Shrimps in Garlic & Olive Oil ($16.50)

Many at the table agreed that this dish is a highlight, in which the simplicity of sautéed shrimps boasts succulence and fragrance.

Croquetas de Pollo / Jamon Chicken / Ham Croquettes ($12)

I would nibble relentlessly on these comforting deep-fried crisp croquettes –simply can’t stop at one.

Croquetas de Queso Emental; Cheese Croquettes with Tomato Jam ($12)

The cheese croquettes paired with tangy tomato jam proves to be a crowd pleaser as well. Who doesn’t enjoy crisp bites that explode with gooey cheesy goodness? I’ll have your portion.

Huevo Escalfado con Setas; Poached Egg with Shitake Mushroom and Truffle Oil ($12)

Mushroom lovers are in for another treat! As if the enchanting aroma from the mushrooms isn’t enough to allure, truffle oil is added to build on to the fragrance, emitting an aura that further arouses your senses.

Gently break the poached egg, and allow the yolk to bleed into the crevices and gaps, coating every morsel of mushroom with richness. The crispy elements are added bonuses for textural contrasts.

Albondigas; Beef and Pork Meatballs in Tomato Sauce ($14)

Lubina en Salsa Verde; Seabass in Salsa Verde ($17.50)

Seasoned simply with sea salt and pepper, the seabass is simmered just right to retain the pristine textures of the fish, and complemented with Octapas’ Basque rendition of Salsa Verde, which is nurtured from a flavourful blend of herbs and spices.

Pechuga de Pato; Duck Breast with Caramelised Orange Reduction ($12)

This is a must-try. I was blown away by the tenderness and moistness of the duck, and the zesty flavour that ignites one’s appetite.

Calamares en su Tinta; Squid Cooked in its Own Ink ($15)

Not the most fitting to order on a date, this dish will smear your lips and teeth with black. The positive aspect is that the smears come with deliciousness that one cannot resist. Now choose: look pretty or eat yummy.

Oxtail with Peppers and Red Wine Sauce ($16)

Another highly recommended dish, also a personal favourite, is the Oxtail with Peppers and Red Wine Sauce. Stewed to utmost tenderness, the hunks of almost-gelatinous and meaty goodness are infused with bold flavours all the way through.

Valenciana Paella ($40 for 2 pax portion, $60 for 4 pax portion)

Great for sharing, the Valenciana Paella entices you with a generous topping of ingredients, and grains of rice stained an appetising orangey tone.

Scrape to the bottom for crusty slightly burnt rice –my favourite part.

Calamares a la Parrilla; Grilled Squid ($16)

The menu is rather extensive, with hot and cold tapas, seafood and veggie options, and four varieties of paella (Valencia, Negra, Carne, Mariscos and Verduras). The range of desserts is rather limited.

Here are two desserts that are worth ordering:

Platano de Filo y Helado; Filo Banana with Vanilla Ice Cream ($12)

Churros con Chocolate; Spanish Doughnut with Chocolate Sauce ($10)

After a bout of tapas at the alfresco area, we headed to the indoor bar to bask in jaw-dropping live music, performed by the talented Live Conclusions. The band of four worked together in perfect harmony, as Singer Diwi Aishah Ali mesmerises the crowd with her indisputably amazing vocals, complemented by flawless music in the background.

Octapas Spanish Tapas Bar
Blk D, #01-08 Clarke Quay
River Valley Road, Singapore 179023
Tel: (65) 6837 2938
Website: http://www.octapasasia.com/

Opening hours:
Sunday to Thursday: 12pm – 1am (Last orders at 12.30am)
Friday, Saturday & Eve of Public Holiday: 12pm – 2am (Last orders at 1.30am)

The post Octapas Spanish Tapas Bar launches “Bay of Biscay” Menu appeared first on Melicacy.

How would you define “Unique Hawker Food?”

There’s a fine line between unique and bizarre. Would the unique interpretations deter too far away from the quintessential hawker food that we all grew up on and love?

Partly, I agree that all hawkers are unique in their own ways –unless they are exact duplicates. But, tremendous uniqueness comes from something that’s innovative and out of the box, standing out from the rest –something that intrigues and leaves an impression.

I never thought I’d encounter something so truly unique, but this bowl of Fruit Juice Mee Siam from Famous Sungei Road Trishaw Laksa emerges as so.

Fruit Juice Mee Siam with Crayfish ($6)

The owner takes pride in cooking the gravy from scratch, insisting on using only the freshest ingredients he obtains from the wet market daily.

What sets this Mee Siam apart from others is the secret blend, of several fruit juices that yields a light and refreshing taste. The commixture of fruit juices imparts a familiar tangy flavour that we associate Mee Siam with, but without the heaviness, oiliness and cloyingness of the accustomed version. There’s also a subtle sweetness coming through the tangy notes, which I suspect comes pineapple juice. I couldn’t discern the other ingredients he’d added, but the grittiness commonly encountered in Mee Siam (from the addition of shrimp paste) is not present.

Hawker foods are generally high in calories. A regular serving of Mee Siam consists of an average of 700 calories. For those who seek a healthier alternative, this Fruit Juice Mee Siam is more forgiving on the waistline –same amount of satisfaction, but lesser the guilt. I actually enjoyed this version more than the conventional version of Mee Siam.

A bowl of Fruit Juice Mee Siam costs $3 to $4. For a slightly more lavish option, you can order the $6 portion that comes with poached crayfish. The succulent flesh comes off the shell easily –evidence of its freshness.

Thank you OpenRice for organising this food tasting session.

OpenRice is an online dining guide that engages with members of the portal by organising free food tasting sessions.

Share your dining experiences to win great prizes! Read more here: http://sg.openrice.com/info/gourmet/prize.html

Pictures in this post are taken using the Sony NEX-3N.

Famous Sungei Road Trishaw Laksa
Hong Lim Food Centre & Market
531A Upper Cross Street
#02-66 Singapore 051531

How to get there?

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Truth is, there are hospitals that serve boring and insipid food. But, the good news here is that, several hospitals are upping their ante, revamping their menus to keep up with growing expectations, and to pander to fussy eaters. One of which, is Raffles Hospital –a leading private healthcare provider in Singapore and South East Asia. Their range of specialist medical and diagnostic services spans across 30 specialties, in which patients are assured of top-notch medical services in a palatial and comfortable environment.

Check out their wards, in which one can almost describe as luxurious. There’s free WiFi throughout the hospital premises, where inpatients need not feel disconnected with the world outside while recuperating.

Private bathroom in a luxurious hospital ward –doesn’t this look like a bathroom of a hotel suite?

Family members can also stay overnight in the patients’ suites, in the luxurious living room.

I was recently invited to Raffles Hospital for a food tasting session, and was utterly impressed by what I tasted. Developing the menu is not an independent job scope in the hospital; teamwork plays an important part. Executive Chef Richard Chong works hand in hand with a nutritionist, whose job is to ensure that the meal is healthy and well balanced. Healthy foods from the four food groups are included in each meal, and every single calorie that goes into each dish is accurately calculated. Everything is prepared from scratch in the kitchen. Patients are ensured a balanced diet, meeting their nutritional needs.

The kitchen never stops evolving. Feedback for improvements are gathered and taken into consideration; the menu is revamped every 1 to 2 years.

Since international patients account for a third of their total occupancy, the menu is catered to diverse palates, and different ethnic groups.

Patients will also be relieved to know that there is no repetition of the menu in a week. Those who require a longer recuperation time in the hospital will not be bored with the same few options everyday. The menu is very extensive, almost like a restaurant’s menu.

Meals are served during breakfast (7.45am-8.45am), lunch (12pm-1.30pm), afternoon tea (3pm-4pm), dinner (6pm-7.30pm) and nightcap (8pm-9pm).

Braised Tofu with Mixed Vegetables

The Braised Tofu with Mixed Vegetables is a vegetarian option comprising eight different vegetables, which account for the vibrant colours on the plate. Packed with nutrition, this dish is beneficial to heart health, is high in dietary fibre and contains a variety of antioxidants. My favourite element, the tofu, is a good source of protein.

Seafood Penang Kway Teow

Raffles Hospital’s rendition of Fried Kway Teow consists of 394 calories, 19g carbohydrates, 22g protein, 25g fats, 5g saturated fat, 3g dietary fibres –a massive reduction of half the amount of calories and carbohydrates as compared to the regular hawker-version of fried kway teow.

Did you know that Fried Kway Teow is the most calorie-laden hawker fare in Singapore? There are more calories and carbohydrates in a serving of Fried Kway Teow than in a serving of Chicken Rice.

This less-than-400-calories-version has got to be the best healthier-choice Fried Kway Teow I’ve ever had –totally exceeding my expectations. The flavours are assertive, without the ubiquitous traces of oil. There were grouses across the panel lamenting the lack of pork lard, but to be able to achieve such flavourful content without pork lard is a feat –I didn’t mind that absence at all. A luxurious touch is given to this all-time-favourite hawker fare, with the addition of large prawns and fresh succulent squid.

Meals are prepared using less salt and oil, without compromising on flavour. Food on the whole is tasty and appetising despite the fact that no MSG is added. Chef Richard Chong enlightens us with a useful cooking tip –use home-brewed chicken stock as a flavour enhancer. Here, chicken is boiled for over 4 hours to extract all the wonderful essences.

Beef Lasagne

Beef Lasagne here consists of less than 500 calories, and is high in protein –455 calories, 32g carbohydrates, 15g protein, 28g fats, 4g saturated fat, 11g dietary fibre.

Beef is a good source of haem-iron –a form of iron, which is well absorbed by the body. Iron is also an essential nutrient and is used by the body to carry oxygen and maintain immune functions.

This is comfort food for me. It is moist, creamy, cheesy, and tasty. The tomato-based sauce is made from scratch –worthy of praise. Between sheets of pasta you can also find diced carrot. What a clever way to include vegetables in one’s diet.

Steamed Herbal Fish

A special confinement menu is curated for new mums, providing a higher energy and protein content, packed with vitamins, minerals and antioxidants. This helps to meet the increased nutritional demands that lactating mums require.

The main component of this meal – the fish, dory, with the succulence of grouper – is imbued with a distinct herbal flavour that does not obscure the delicate sweetness of the fish. There is no trace of bitterness at all. Very well executed I must say.

Also noteworthy is the herbal chicken soup, which is ethereally light but superbly tasty –not oily at all.

Visit http://www.rafflesmedicalgroup.com/ for more information, like their Facebook page at Facebook.com/RafflesMedGrp and follow them on twitter at @RafflesMedGrp.

The post Food Tasting at Raffles Hospital -patients have it luxurious there appeared first on Melicacy.

22 April 2013 marks the World Gourmet Summit’s inaugural Youth Chef’s Day, held at the Alkaff Mansion, and presented by Meat & Livestock Australia. It was an intensive 5-hour workshop where close to 300 F&B students took part. Aged 15 to 25, the F&B students from five leading Singapore culinary and tertiary institutions – Shatec Institutes (SHATEC), At-Sunrice GlobalChef Academy, Temasek Culinary Academy, Republic Polytechnic and Institute of Technical Education (ITE) – were invited to attend.

Budding chefs and future F&B professionals had a rare opportunity to interact with the world’s best culinary experts, such as three-Michelin-starred French chef Yannick Alléno and Spain’s finest pastry chefs, Paco & Jacob Torreblanca, picking up tricks of the trade and gaining new insights.

The day’s session includes leading industry experts such as Mr Earnst Huber, Awards Of Excellence 2013 Déliciae Lifetime Achievement Award winner, who shared his expertise on the Art of Butchery; David Senia, Executive Chef of Capella Singapore, who believes in drawing inspiration from new experiences with local flavours and ingredients, blending them with various techniques acquired from his stints around the world; Jimi Tegerdine, Executive Chef of LeVel33 and presented by Indoguna; and Chef Edmund Toh, Assistant Vice President of Resorts World Sentosa and President of Singapore Chef’s Association.

This workshop provides young talents with a platform to learn from world-class chefs and award-winning culinary experts.

Mr Olivier Bendel, CEO of Déliciae Hospitality Management, who owns and manages eight concept restaurants – L’Entrecôte, Sabio, 83, Forlino, Le PetitCancale, &MADE by Bruno Ménard, La Cantine by Bruno Ménard and Sabio by the Sea – also shared how and what made the success story, highlighting the crucial business aspect of the industry.

Janice Wong (2am:lab), Awards Of Excellence 2013 Classic Fine Foods Pastry Chef Of the Year, and Daniel Sia (The Disgruntled Chef), teamed up to create a beautiful marriage of sweet and savoury. Everyone’s attention was affixed to the centre stage, as they put together the elements of various textures and colours on a plate.

Chef Janice Wong’s recipes can be found at www.2amlab.org. I admire her for her generosity and willingness to share. She is constantly putting up information here: http://2amlab.org/the-soul/

Starstruck! With Chefs David Senia, Janice Wong and Daniel Sia.

Check out my first post on World Gourmet Summit 2013, the Opening Reception at S.E.A Aquarium, Resorts World Sentosa Singapore, here: http://melicacy.com/?p=5423

For the full list of events, visit http://www.worldgourmetsummit.com/wgs2013/main.php/event

Pictures in this post were taken using a Sony NEX-3N and an iPhone 4S.

The post World Gourmet Summit Launches Inaugural Youth Chef’s Day appeared first on Melicacy.

On weekends, activities at the atrium keep the noise level at a constant high –but not excessive to the point of disturbance. We see mostly families with children during weekends, while the working crowd brings life to the mall on weekdays. It’s not surprising to see children’s activities abound; there are enrichment and education centres located within the mall, such as Art Boot Camp, Berries World of Learning School and Cristofori Music School.

Cappuccino ($5.50)

To ardent coffee lovers, I have a piece of good new to share: you have one more place to add to your to-go list –ROOM coffee.bar. Serving up cups of organic USDA Certified coffee that also sport the Rainforest Alliance certification, discerning coffee drinkers will be pleased.

Taylors of Harrogate Tea, Blackberry & Elderflower ($5)

Non-coffee drinkers can also sip on quality Taylors of Harrogate teas, imported from the UK.

What attracts me most to this place is the atmosphere. The façade suggests happiness –something beautiful and soothing. The interior immediately gives off a relaxing and comfortable vibe. The owner describes this look as ‘Scandinavian Chic’.

Regulars of ROOM coffee.bar include senior executives, expatriates, ladies-of-leisure, coffee hunters and Internet geeks.

Don’t be shy to make use of their complimentary WiFi and power point sockets. Dwell in its unhurried pace and laid-back setting, and enjoy an aromatic cup of your favourite brew at your own leisure.

Red Velvet Cake ($6.50 per slice, $65 for whole)

The owner is also a passionate baker. The baking-on-site concept keeps things fresh; she bakes in small batches to maintain the quality and freshness of the products.

The Red Velvet Cake is a highlight. The luscious slather of cream cheese icing provides satisfaction in every mouthful.

Seafood Oyster Pepper Linguine ($14)

Peppery Asian pasta served with scallops and prawns

Pastas at ROOM coffee.bar are exceedingly popular with the office crowd. Do check out their affordable weekday lunch promotions.

Skinny Carbonara ($12.50)

For a Carbonara without the cloying and fatty creaminess, order the Skinny Carbonara. It is tossed with bacon and caramelised onion, and very discreetly spiced.

Laksa Pesto Spaghetti ($14)

The Laksa Pesto and Basil Pesto pastas are best sellers.

The Laksa Pesto Spaghetti turned out a tad dry for my liking, although the robust flavour is apparent.

Basil Pesto Spaghetti ($14.50)

Tossed with chicken strips and freshly made pesto

The Basil Pesto Spaghetti is a personal favourite. You can taste the freshness of the herbs, from the generous coating of pesto that clings on each strand of pasta inseparably.

Kimchi & Bacon Fettucine

The Kimchi & Bacon Fettucine is a new addition to the menu. Though unorthodox and inventive, in general Kimchi and I do not click. Those who enjoy kimchi will be able to appreciate this thoughtful creation.

Cream of Mushroom Soup

For something light, the Cream of Mushroom Soup is recommended. The earthy aroma is present in the foam and till the last sip. I secretly wished they had used a larger cup!

Hot Wings & Teriyaki Chicken Skewers with side salad and Japanese Sesame Dressing (tasting portion)

Other snacks include Chicken Wings ($7.50) and Teriyaki Chicken Skewers ($9.50), both equally succulent. I especially enjoyed the Teriyaki Chicken Skewers – chicken thigh marinated in teriyaki sauce – that comes with a fragrant sesame-infused dip.

Belgium Waffles ($8 with butter & maple syrup, $12 with fresh fruit, vanilla ice cream & chocolate sauce)

The Belgium Waffles here remind me of A&W’s –there’s a familiarity in taste, in which each bite elicits memories of my childhood days, bonding with the family over A&W’s waffles. Since it’s hardly possible that A&W makes a comeback in Singapore, the closest we can get is ROOM coffee.bar’s rendition.

I’m eager to try their breakfast items! For that, I’ll have to wake up early… but I’m sure it’ll be worth it.

ROOM coffee.bar
460 Alexandra Road #01-18
PSA Building (Alexandra Retail Centre)
Singapore 119963
Tel: (65) 6438 4230
Email: hello@roomcoffeebar.sg
Website: www.roomcoffeebar.sg

Opening hours:
Mon-Fri: 8am – 8pm
Sat, Sun & PH: 9am – 6pm

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Located in one of Asia’s busiest hubs within the Marina Bay precinct and Central Business District, Suntec City Mall spans over 7 million square feet of space, replete with an international convention and exhibition centre, five office towers, and a four-level shopping mall that boasts over 300 retail outlets, 50 pushcarts and a multitude of dining establishments.

Injecting new life to the Fountain Terrace, Food Republic Suntec’s White Garden theme is awash with a minimalist contemporary design, swathed in white.

For a taste of local flavours, hungry shoppers and convention delegates can head over to Food Republic for affordable options. Recently reopened after a major makeover, this iconic food atrium occupies a space approximately 16,000 square feet. Offering high quality food in a comfortable, chic and inviting environment, the line-up of 18 stalls and 3 mini restaurants offers a diverse range of cuisines to cater to a wide audience.

Tourists lodging at the neighbouring hotels such as Marina Mandarin, Pan Pacific, Ritz-Carlton Millenia Singapore, Conrad International, Swissotel and Raffles Hotel can delight in local hawker fare within easy each.

Chinatown Tan’s Tutu

Coconut & Peanut Tutu ($3 for 3 pcs, $6 for 10 pieces)

More commonly available in the heartlands and night markets nowadays, these bite-sized Tutu Kuehs were a popular street food during the olden days. City dwellers will be delighted to find Tutu Kuehs here at Food Republic Suntec, injecting a touch of nostalgia with each bite.

Did you know? The original Kueh Tutu came in the form of a large cake of rice flour without any filling, and was steamed in trays and sold in slices, some 70 years ago. This street snack has since evolved into small bite-sizes, consisting of ground roasted peanuts or grated coconut with brown palm sugar fillings.

This stall is my top pick.

Chai’s Original Fish Soup

Double Fish Soup ($5)

Those on a strict diet will be relieved to know that owner Peter Shih uses 100% fish meat for his fried fish (no flour batter), and fries them at a precise temperature of 400 degrees Celsius to ensure that the chunks of fish do not take on much oiliness.

For just $5, this generous heaping portion of fish and bee hoon gives you great value for money. The soup is light on the palate, but nevertheless pleasurable. The best part is that it doesn’t leave you thirsty like other MSG-laden soups do.

This stall is my second favourite, after Chinatown Tan’s Tutu.

Sergeant Chicken Rice

Steamed Chicken Rice ($5)

Another noteworthy stall is Sergeant Chicken Rice.

To give the chicken rice a nice sheen and aroma, uncooked rice grains are first pre-fried in chicken fat before being cooked in chicken broth. Shortly after a few spoonfuls, there were praises across the table.

The chicken is steamed just enough so as to achieve succulence and to retain a pinkish tone on the flesh near the bones.

Gu Zao Mian

No.1 Kway Teow Soup ($6)

Gu Zao Mian had its first breakthrough at Pasir Panjang seven years ago, with Food Republic Suntec being its fourth location in Singapore. Heard their Minced Meat Noodle is immensely popular!

We tried the Kway Teow Soup. The smooth slippery noodles worked its magic on our palates, as we slurped down to the very last strand. The satisfying serving brims with a bountiful of ingredients, which justify for its slightly steep pricing.

Fu Lin Yong Tofu

Dry, $4.50 (Minimum order of 6 pieces)

Choose from a variety of Yong Tau Fu, cooked crispy upon order, served with their specialty minced chicken mushroom gravy with noodles.

Minced Chicken Mushroom Gravy with Noodles

Food Republic @ Suntec City is where you can indulge in scrumptious local fare in the city, without devastating your wallet.

For more information, visit: http://foodrepublic.com.sg/stores/food-republic-suntec-city

Food Republic @ Suntec City
1 Raffles Boulevard, Suntec City
#B1-115 to 120 & #B1-126/237 (near Fountain Terrace)

Opening hours:
Weekdays (Monday – Thursday): 10am to 10pm
Weekends (Friday, Saturday & Eve of Public Holidays): 10am to 11pm
Sunday & Public Holidays: 10am to 10pm

The post Food Republic @ Suntec City appeared first on Melicacy.

I’ve never been the sporty one. Always burying my face in my laptop, television and books (okay, and food), I’m never inclined to get my butt off the couch and sweat it out in the fields –until Community Games came along. Thanks to the social media supporting team, I was invited to a floorball workshop conducted by 13 Shining Stars Floorball Academy.

Picture taken by Community Games 2013’s social media team

Learning the ropes from Jill Quek and Priscilla Chia, we couldn’t ask for better coaches. They were passionate and patient; you could see the fervency in their eyes as they dash to and fro across the court during the game.

Picture taken by Community Games 2013’s social media team

Picture taken by Community Games 2013’s social media team

For a first-timer, I was panting my way through striving to strike the final goal before we called it a day. It was fun nevertheless, and I would do it again without second thought. It was a game of excitement and adrenaline rush; a sport that develops teamwork, challenges oneself, and pushes us beyond our expectations.

Taken with the Sony NEX-3N

Picture taken by Community Games 2013’s social media team

Thanks to Community Games, I’m slowly developing a fondness for sports, and I’m now ever so ready to jump into new activities!

Taken with the Sony NEX-3N

Taken with the Sony NEX-3N

Taken with iPhone 4S, #CGSG13 on Instagram

With Jill and Priscilla, taken with iPhone 4S, #CGSG13 on Instagram

About Community Games 2013

From March to June 2013, Community Games 2013 will be taking place across Singapore. It is a multi-sports competition held across the island, bringing the Games to the heart of the community and connecting residents of different ages, races and living across estates. Organised by the People’s Association, Singapore Sports Council and Community Sports Clubs, with support from the National Sports Associations, the sports featured under CG 2013 include Badminton, Basketball, Bowling, Dragon Boat, Football, Netball, Road Run and Sepaktakraw, Swimming and Table Tennis.
Everyone can take part; simply visit http://www.pacsc.org.sg, click on Community Games 2013, select the sport you’re interested in participating, read the rules and regulations, and download the official registration form on the right hand column.

‘Like’ Community Games’ Facebook page (https://www.facebook.com/CommunitySportsClub) for the latest news.

The post Community Games 2013; Floorball Session conducted by 13 Shining Stars Floorball Academy appeared first on Melicacy.

The World Gourmet Summit is a highly anticipated annual gastronomic extravaganza, organised by A La Carte Productions (a subsidiary of Peter Knipp Holdings Pte Ltd), supported by the Singapore Tourism Board, and presented by Citibank.

This 17th edition of World Gourmet Summit kicks off its eleven-day spectacle at the stunning S.E.A. Aquarium, Resorts World Sentosa Singapore, on 16 April 2013.

This year’s theme, Artisans & The Art Of Dining, showcases artisans from all over the world, whom all are experts in their respective fields. Discerning individuals who appreciate fine wines and gourmet cuisine will certainly know not to miss out on this series of events.

Prestigious Chefs Gabriele Ferron (Italy), Jean-François Piège (France), Joachim Koerper (Portugal), Matt Moran (Australia), Paco & Jacob Torreblanca (Spain), Rodrigo de la Calle (Spain), Sanjeev Kapoor (India) and William Ledeuil (France) make their appearances, showcasing their individual talents and intricate craftsmanship.

Over 600 guests turned up for the Opening Reception, clinking glasses of sparkling, and taking pleasure in sumptuous treats at the live stations, with the vivid and breath-taking aquarium as a backdrop.

Prior to the cocktail reception, the media had an exclusive press preview and interview sessions with the participating chefs. They shared their excitement about World Gourmet Summit, and their passion in the culinary profession.

A noteworthy event taking place on 19 and 20 April 2013, is the second edition of Citibank Gastronomic Jam Sessions, bringing together a series of culinary demonstrations presented by both visiting masterchefs and local personalities. It will be held at Alkaff Mansion from 9.30am to 5.30pm, priced at $70+ (1 day) and $120+ (2 days). Prices include coffee breaks as well as lunch degustation.

Group picture!!! *squeals*

Chef William Ledeuil and Chef Susur Lee are the only ones in this edition of World Gourmet Summit to present an Asian-European-fusion collaboration –a rare opportunity to taste European Chef William Ledeuil’s Asian-influenced cooking. Their ‘Jam Session’ is happening on 20 April, from 4.45pm till 5.30pm.

Chef Christopher Millar from Stellar, a chef I’ve always admired for his creativity and excellence, will be partnering Jean François Piège for the ‘Jam Session’, happening on 20 April, 2.45pm till 3.30pm.

Having hosted over tens of thousands of food enthusiasts and wine connoisseurs, World Gourmet Summit gets progressively exciting each year, reinventing itself to keep things fresh.

The ‘Hearts On Fire Edible Fashion Show & Chocolate Dinner’ at W Singapore – Sentosa Cove is something worthy of attention, showcasing the collaboration between world-renowned pastry chefs Paco & Jacob Torreblanca from Spain, homegrown talent Chef Janice Wong and W Singapore – Sentosa Cove’s Executive Chef, Matthew Woolford.

For the full list of events, visit http://www.worldgourmetsummit.com/wgs2013/main.php/event

HOSTING ESTABLISHMENTS, VENUE HOSTS AND PARTNER RESTAURANTS

PARTNER RESTAURANTS
1. Absinthe Restaurant Français
2. Alkaff Mansion
3. Au Petit Salut
4. Bistecca Tuscan Steakhouse
5. Fat Cow
6. Hashi Japanese Restaurant
7. Hua Ting Restaurant
8. Kinki
9. Le Bistrot Du Sommelier
10. Li Bai Cantonese Restaurant
11. Majestic Restaurant
12. OSO Ristorante
13. SKIRT
14. Sur Nuevo Latino Kitchen
15. Tamarind Hill
16. Tatsuya Japanese Restaurant
17. The Disgruntled Chef

Below are more pictures taken at the Opening Ceremony and of the S.E.A. Aquarium at Resorts World Sentosa.

Pictures in this post are taken using a SONY NEX-3N and an iPhone 4S.

The post Singapore Welcomes Michelin-Starred Masterchefs & Artisans at the 17th World Gourmet Summit appeared first on Melicacy.

Set foot in a sanctuary of calmness and serenity… Keyaki sits on the fourth level of Pan Pacific Singapore, where a glass door opens to an enchanting Japanese garden.

Surrounded by a beautifully sculpted garden and koi pond, with soothing sounds of water flowing from the mini waterfall feature, this makes the perfect backdrop for an exquisite dining experience.

Renowned for the use of fresh, seasonal imports from Japan, Keyaki offers sashimi, teppanyaki, sukiyaki and more.

They have recently launched a Weekend Set Brunch, served from 11.30am till 2.30pm on Saturdays and Sundays, priced at $60++ per person. The 8-course set brunch includes assorted sashimi, chawanmushi, tempura, cod fish with teriyaki sauce, teppanyaki, California roll, miso soup and dessert.

For an additional $50++, you get to enjoy free flow of alcoholic beverages including selected beers, wines and sake.

Daily Kobachi

The Daily Kobachi (directly translated as “small bowl”) varies, depending on which ingredients are in season.

The kobachi that was served to us comprises octopus and slices of cucumber, tossed in a lightly acidulous vinegar sauce, melding appealingly with a touch of ginger that imparts a subtly pungent note. What a refreshing way to kick-start the meal.

Assorted Sashimi

The usual suspects of sashimi are nevertheless a treat to our hankering for freshly sliced, succulent raw fish.

The setting and ambiance is immaculate; my only dismay was the use of disposal wooden chopsticks, which cheapens the whole vibe. That aside, everything else was satisfactory.

Steamed Egg Custard

Comfort food comes in the form of smooth, delicate steamed egg custard that disintegrates in your mouth without any chewing, glides down the throat, and warms the belly.

Tempura –Prawn, Fish & Vegetables

Also a crowd pleaser is the Tempura –deliciously crisp without being overly greasy.

Cod Fish with Teriyaki Sauce

Most of us at the table came to a united consensus that the Cod Fish with Teriyaki Sauce was a highlight. The fish is grilled to perfect tenderness, breaking apart effortlessly without having to exert much pressure. The simple but fail-proof coating of sweet-savoury teriyaki proves to be highly inviting.

Teppanyaki –Choice of U.S Beef, Pork, Chicken or Seafood with Mixed Vegetables

Passing through a sense of olfactory and chromatic nuances, the tempting sizzle and delightful fragrance exudes from the Teppanyaki station.

Teppanyaki –Pork

While majority at the table ordered beef, I took a brave step and ordered the chicken, which was slightly disappointing, lacking the ideal tenderness.

Teppanyaki –Chicken

Each serving comes with three condiments –garlic sauce, vinegar sauce, and a personal favourite, a combination of salt, pepper, sesame oil, garlic and spring onion.

California Roll

The California Roll is pleasant to taste, though not mind-blowing material.

Miso Soup and Pickles

For the most part, the courses present themselves as straightforward without being ostentatious, keeping things traditional and well executed (many Japanese expats patronise Keyaki for that reason), despite possibly coming across as unimaginative.

Matcha Ice Cream

Our 8-course meal ended on a sweet and simple note, with the all-time favourite Matcha Ice Cream.

Visit http://www.panpacific.com/en/singapore/restaurants_bars/keyaki.html for more information.

For culinary reservations or enquiries, email celebrate.sin@panpacific.com or call +65 6826 8240.

Keyaki
Level 4
Pan Pacific Singapore
7 Raffles Boulevard, Marina Square
Singapore 039595
Tel: (65) 6826 8240

Opening hours:
Lunch: 11.30am to 2.30pm daily
Dinner: 6.30pm to 10.30pm daily

The post Keyaki at Pan Pacific Singapore introduces Weekend Set Brunch appeared first on Melicacy.

The 4-day gourmet festival has come to a close, and I’m already eagerly awaiting the next installation. SAVOUR 2013 was a huge success, despite the brutal and unforgiving heat.

The alfresco Gourmet Village featured over 25 leading chefs and 18 award-winning restaurants, several of them with Michelin-stars to boot.

NESPRESSO is the presenting partner and official coffee of SAVOUR 2013.

Under the sweltering weather, visitors could take shelter in the comforts of NESPRESSO’s air-conditioned booth, while sampling aromatic coffees.

All Savour attendees were able to enjoy a host of complimentary activities and master classes throughout the Gourmet Village, Gourmet Market and Gourmet Auditorium –a great opportunity to bolster your culinary repertoire.

What you’ve missed: Nespresso Coffee Atelier
–Learn everything you need to know about coffee and let the coffee experts take you through a unique coffee experience.

What you’ve missed: Coffee Recipes by Nespresso
–Live Demo by Mixologist Mark Tay, who shows you how to use coffee in a variety of specially created cocktails.

Read more about the session here: http://melicacy.com/?p=5386

What else you’ve missed: Gelato Degustation with Nespresso
–Pairing Fine Italian Gelato with Nespresso’s special blends.

Graze your way through the gourmet festival, with exquisite dishes from top restaurants priced as low as $6.

One of the highlights at SAVOUR 2013 for me was Stellar’s booth. Always a highly recommended destination for fine dining on my list, Stellar at 1-Altitude never fails to impress. Read about my previous dining experience here: http://melicacy.com/?p=4851

At SAVOUR 2013, Chef Chris Millar of Stellar also did a live demo, ‘Short Cuts for Meat Junkies’, featuring simple recipes for preservation, marinations and sauces to compliment a broad variety of meats.

Stellar Signature Sushi ($14)

The Spicy Tuna Maki roll with bonito flakes and spring onion costs $18++ to dine at Stellar, while the Swordfish Miso Maki with fresh crabmeat and prawns would cost $20++. At just $14/Savour Dollars, we indulged in three varieties of Stellar’s signature sushis – Spicy Tuna Maki, Swordfish Miso Maki and Lobster Sakura Ebi Maki. This is top-notch quality at a fraction of the price.

Meat Lovers Platter ($30) at Stellar

The Meat Lovers Platter was the highlight of the highlights. Served with Pommes Gruyere and condiments, the three selections of meats – Kobe C Rib of Beef, Australian Lamb Rack and Smoked Short Rib of Beef – proved to be outstanding with utmost succulence and flavour. The Smoked Short Rib of Beef is a personal favourite –crisp on the outermost layer, with zero traces of toughness.

Plastic cutleries were provided, but there wasn’t a need for a knife at all.

Pain Perdu –Brioche French Toast with apple compote and Earl Grey Milk Jam and Crispy Bacon and Champaign Syrup ($12) at Stellar

Slow Cooked 1824 Beef ‘Cottage Pie’, Hot Smoked Potato ($14) at Wild Honey & Arbutus

I was on a quest for comfort food, and the Slow Cooked 1824 Beef ‘Cottage Pie’ with Hot Smoked Potato at Wild Honey & Arbutus caught my eye. It was an instant gratification when it entered my mouth.

Foie Gras Terrine ($14) at Absinthe

Also tempted by foie gras at affordable prices, the huge slab of rich and creamy Foie Gras Terrine at Absinthe gives great value for money.

Also another great bargain was Osia’s $16 Foie Gras with Beet, Rhubarb and Riberry –which unfortunately I didn’t have time to try.

Lobster Bisque, Beef Cheek and French Hot Dog at Balzac Brasserie

Over at Balzac Brasserie, I tried the Lobster Bisque and Beef Cheek that were equally delectable.

Beef Cheek ($14) at Balzac Brasserie

Oh-so-yummy and fork-tender, the beef cheek blew me away.

Over at the Gourmet Market, I spent a good amount of Savour Dollars at Jason’s, The Gourmet Grocer.

These plump tomatoes from France take on a brilliant hue; they sure pique one’s appetite!

We hopped from booth to booth at the grocer, sampling a diverse variety of tomatoes, cheeses and sausages.

I also took part in The Great FIJI Water Race that happened on 13th April 2013. Slightly less gruelling than The Amazing Race, we completed the various tasks in 45 minutes as a team, quenching our thirsts with FIJI Water along the way. Check out the #FIJIWaterSavour2013 hash tag on Instagram for all the action!

The winner walked away with $1000 cash and a year’s supply of FIJI Water. We didn’t win the race, but we uncovered a stronger bond between us! Thanks Hazel and Celes for being such a great sport, you’re the best teammates I could ever ask for.

This sums up my experience at SAVOUR 2013, and I look forward to SAVOUR 2014. Thank you NESPRESSO and FIJI Water for having me down.

Pictures in this post are taken using a SONY NEX-3N and an iPhone 4S.

The post My SAVOUR 2013 Experience appeared first on Melicacy.

Her eyes, gleams with hope and love; her heart of gold, pumps with zeal and affection; the charitable efforts that portray her selfless love for the less privileged, tug on my heartstrings so emotionally.

Joy Mahbubani, Managing Director of J’s Restaurant, is a passionate and determined lady, who has survived the distressingly rocky road of being a single mom, has fought with death when she was taken ill 9 years ago, and has overcome ordeals of hardship and grief that an average Singaporean can hardly fathom. While many restaurateurs are driven by money, Joy derives simple pleasures from giving back to society.

There are no short of dining options along Purvis Street, but this under-the-radar and often-overlooked eatery distinguishes itself with its widely-varied classic Latin American influenced food, inspired by Joy’s travels through South America.

Step into the interior of vibrancy and warmth –it’s nothing pretentious or overly ornate. The comfortable and soothing vibe makes you want to dawdle longer –and if you decide to, there are board games and scrabble that you can occupy yourselves with.

The Upper Room’ on the second floor is available for events and parties.

Specially concocted for the non-alcoholic menu, J’s Mocktails include Frozen Lime Mexicana, Cuban Mint and Puerto Rican Colada, priced at $8 per glass.

It’s a brave step to take, abolishing alcoholic beverages from the menu, but fun does not always revolve around booze. J’s restaurant caters to a wider demographic, where all races can dine heartily together.

Healthy smoothies include Mango Tango, Mexican Berry, Cool Carribean Mango, El Mango Colada and Havana Strawberry Lemonade, all priced at $8 each.

Salmon Salad (Mixed garden greens with seared salmon and mango; $18)

J’s Restaurant strictly abides by its ‘No Pork, No Lard’ principle. Though still in the midst of obtaining a Halal certification, the team – including two Muslim chefs – would go to great lengths to ensure that all foods meet the Islamic dietary standards.

(EDIT) J’s Restaurant is now Halal Certified by MUIS (Majlis Ugama Islam Singapura)!

Enchiladas (Soft corn tortillas filled with vegetable ragout and cheese served with cilantro rice; $19)

The Enchiladas is vegetarian food made yummy, so much so that even a veggie-hater like myself couldn’t stop reaching for it.

Catering to most palates, the menu is easily customisable, accommodating to vegetarians and those with special dietary requests. Vegetarians and meat-lovers can dine satisfyingly together, in consensus with the venue.

J’s Restaurant works closely with a vegetarian society to obtain cheese that comprises no animal protein.

Chipotle Meatballs (Braised beef meatballs in spicy chipotle and tomato sauce with crispy corn tortillas; $16)

While still retaining the Latin-American influence, a touch of Modern European refinement brings complexity and creativity to the table.

Chipotle meatballs accompanied by crispy corn tortillas; this highly irresistible starter provides you with piquancy, creaminess, juiciness, meatiness and crispness, ample to bewitch your taste buds.

Poppers (Breaded “jalapeno” peppers stuffed with mozzarella; $15)

The Poppers are completely enjoyable, boasting a great balance of crisp, juiciness and creaminess, coupled with an appetising peppery zing. This is a personal favourite.

Scrambled Eggs with Salmon (Gently scrambled eggs with smoked salmon on toast; $19)

The Scrambled Eggs with Salmon scores high points in both the presentation and taste departments. Apart from the effortlessly satisfying balance of taste and textures, the creamy and comforting scrambled eggs left me wanting more.

Quesadillas (Tortilla filled with chicken breast or minced beef, cheese, onions, tomatoes, bell peppers, jalapeno and guacamole; $20 for chicken/$22 for beef)

“Adobo” Chicken (Braised chicken cooked “adobo” served with warm tortillas; $28)

As for mains, the “Adobo” Chicken comes highly recommended. Chicken is braised till tender perfection, well infused with robust flavours.

Wipe up the gravy with the accompanying tortillas so as not to let the deliciousness go to waste.

Braised Lamb Shank (Braised lamb shanks with heirloom vegetables and potato colcannon; $32)

The Braised Lamb Shank is another high-scorer in the flavour department, also fall-off-the-bone tender. The richly flavoured gravy cleverly masks the gamey odour that’s often associated with lamb, without being overpoweringly rich.

Churros with Bananas & Mangoes (Churros, salted caramel bananas, fresh mangoes and coconut infused marscaporne sabayon; $10)

Creativity and artistry continues at the dessert section, surprising you every step of the way.

Bocas Negras (Flourless chocolate cake served with triple chocolate gelato; $12)

Accompanying the guilt-free flourless chocolate cake and the alluring triple chocolate gelato, the citrus-infused foam steals the show, bursting with a refreshing flavour that lingers on your palate.

Lychee Espuma (Lychee mousse with fresh passion fruit and almond tuilles; $11)

If you’re feeling stuffed to the brim, this light, airy and refreshing dessert makes for the perfection conclusion to the meal.

Bread & Butter Pudding (Baked brioche with milk, eggs, white chocolate, walnut and peaches served with vanilla gelato; $10)

If you still have space in your stomach, I highly recommend the Bread & Butter Pudding. Utterly moist and comforting, this is one unique rendition of bread and butter pudding that incorporates atypical ingredients such as white chocolate, walnut and peaches.

J’s Restaurant
7, Purvis Street, #01-01
Singapore 188586
Tel: (65) 6887 4787
Email: reservation@dineatjs.com
Website: dineatjs.com

The post J’s Restaurant at Purvis Street appeared first on Melicacy.

Striving to achieve flavours as authentic as what you can get in Ipoh, with sedulously sourced ingredients and a vastly experienced chef holding the reins, Ipoh Lou Yau Bean Sprouts Chicken brings the characteristic city closer to you, at several conveniently located outlets island-wide.

Under the Select Group’s family of trusted F&B brands, you can be assured of fresh and uncompromising quality in this latest venture brimming with heritage.

Chef James Wong brings over 30 years of culinary experience to expedite the recreation of Ipoh dishes here in Singapore. The source of ingredients is key –in which most of them are imported directly from Malaysia and Ipoh itself.

Ipoh’s Signature Bean Sprouts ($3/$5)

Authenticity comes in full blast with this dish. Lou Yau uses only the unparalleled variety of bean sprouts grown using the mineral-rich spring water in Ipoh. Bean sprouts from Ipoh are agreeably amongst the most supreme variety of bean sprouts.

Blanched and bathed in a savoury sauce, the bean sprouts remain plump and crunchy, delivering a burst of juiciness with every chomp.

Steamed Kampong Chicken ($9.50 for 2 pax servings, $19.90 for half chicken, $39 for whole)

Free-range kampong chickens, transported fresh from Malaysia, are boiled with a copious amount of herbs and spices till thoroughly permeated. They are then boiled in a gentle heat to keep the meat tender. After which, they are submerged in an ice bath to seal in the juices and to bestow the skin with a glossy sheen.

This Ipoh-style Steamed Kampong Chicken is worth every cent.

Ipoh Hor Fun, Soup/Dry ($1.60 for plain; $5.50 with Chicken & Prawn; $4.50 with chicken; $5 with Yong Tau Foo; $4.50 with Braised Meat & Beancurd)

Having tried the Ipoh Hor Fun with Yong Tau Foo, I’d honestly say that I am content with a simple bowl of plain Ipoh Hor Fun, eliminating the unremarkable Yong Tau Foo ingredients.

The dry version is a personal pick; the delectable sweet-savoury sauce attempts and succeeds in staining each strand of pearly white hor fun noodles with a dark shade of brown. The silky slippery smooth hor fun proves to be a crowd pleaser, though not the best I’ve had.

One Person Set (Includes Hor Fun, Steamed Chicken and Bean Sprouts; $6.90)

Giving great value for money as a meal in its entirety, the One Person Set is highly recommended. It includes a serving of hor fun alongside succulent steamed chicken served atop bean sprouts.

Mixed Braised Platter ($4.50)

Cold Tofu with Dried Shrimps ($4.50)

Clockwise from top: Mango Sago ($2.50); Ipoh Herbal Tea ($2.50); Luo Han Guo Longan Tea ($2.50); Hometown Osmanthus Tea ($2.50)

Out of the four desserts, the Mango Sago is a personal favourite; it is rich, creamy and sufficiently sweet with a touch of tanginess. The others were light (somewhat refreshing), lacking sweetness to appeal to my sweet tooth.

Prices are reasonable, starting from $1.20 for a bowl of chicken rice to $39 for a whole kampong chicken.

We visited the Chinatown Point outlet –a mall sprouting with numerous dining options of late.

Ipoh Lou Yau Bean Sprouts Chicken
#B1-52, Chinatown Point
133 New Bridge Road
Singapore 059413

For the complete list of outlets, visit: www.ipohlouyau.com.sg

Facebook page: facebook.com/IpohLouYau

The post Ipoh Lou Yau Bean Sprouts Chicken appeared first on Melicacy.

Last Saturday, a multitude of tweets and instagram photos were uploaded with the #SgMemory hashtag, adding to the library of over 5000 photos (now 8,900 and counting). Five bloggers, armed with cameras, smartphones, and a ravenous appetite, set out on a Nostalgia Tour to some of the most enduring food establishments in Singapore with rich histories to boot. Even the gray skies and threats of thunderstorm could not dampen our high spirits.

The #SgMemory hashtag can be used on anything Singapore-related, and need not feature anything ‘retro’ or dated. The purpose of this hash tag is to establish a gallery of images for the future generations to look at, and for us to look back on.

Zam Zam

Our first stop was Zam Zam, one of Singapore’s best-known Muslim restaurants specialising in authentic Indian-Muslim dishes. It wasn’t an easy feat getting a seat, much less a table, for the crowd is overwhelming. Business is brisk every day of the week, even at off-peak hours. Wading through the hectic pace, the workers come across as arrogant, but nevertheless still efficient.

Established since 1908, this century-old eatery’s well-kept recipes have been passed down for three generations. Some may reflect that the taste differs from the past, but being a first-time visitor, I can only tell when I return in another decade or so, if the recipes continue evolving or remain the same. This series of pictures would represent the #SgMemory of my first experience at Zam Zam, to reminisce and look back on in future.

Chicken Briyani ($6)

I wonder how much it costed in the past, and how much it would cost in future.

Beef Murtabak ($5/$6/$7/$12)

I hardly remember eating Murtabak before in my life, because the unadventurous me always orders Roti Prata whenever at an Indian eatery. It was much later in life that I discovered that murtabak is essentially roti prata stuffed with onion, eggs and meat.

After much pondering, I might have eaten a Sardine Murtabak once, several years ago, but it was so unremarkable and pedestrian that it soon slipped my mind and I never ate Murtabak ever again. Now bringing that instance back to mind, I should have taken a picture or document my experience somewhere –but back then we didn’t have smartphones or instagram, or the #SgMemory hash tag.

Looking at this picture right at this moment transports me back into the eatery, dunking angular bite-sized segments of murtabak into a lightly spiced curry, and into my mouth it goes, inciting a revelation of deliciousness. Is this the best murtabak in Singapore? I’ll let you know after I’ve tried more.

Zam Zam
697 North Bridge Rd, Singapore 198675
Tel: (65) 6298 6320

Seow Choon Hua Restaurant

Also in the Arab Street precinct is this 70-year-old establishment, Seow Choon Hua Restaurant.

On a Saturday late afternoon, this establishment was a picture of calm, with empty seats aplenty.

Allow you eyes to wander about; you’ll notice walls and ceilings stained with age, and worn out tables and chairs still solid and functional despite its maturity.

I am an occasional passer-by, recognising this eatery by its mere appearance without having a clue of its name, always checking out its menu affixed on columns outside its shop, though never once stepped foot in.

Seow Choon Hua Restaurant’s specialties are Red Wine Chicken and Foo Chow fishballs. Apart from those, we also tried a homely and nostalgic stir-fry of rice cakes and a mishmash of other ingredients –which I do not know how to truly appreciate and merely sampled a morsel.

The fishballs and dumplings soup is a highlight.

Four types of fish – ikan parang, grouper, red fish and yellow eel – are minced and kneaded with flour to form a ball, and stuffed with minced meat. Judging by their irregular shapes, one can simply tell they are handmade.

The dumpling is a personal favourite. The wrapper, known as Yan Pi, is made from bashed pork meat that’s mixed with sweet potato flour, forming a thin sheet of skin that is then filled with meat.

Red Wine Chicken Mee Sua

I don’t recall having Red Wine Chicken Mee Sua before in my life, but that’s not surprising since it’s a staple food for women in confinement, and I’m far from getting pregnant. However, this dish is still widely enjoyed amongst men and women (whether in confinement or not). It takes time getting used to the wine-infused broth, but once you’re accustomed to it, you’ll not want to put the chopsticks down until the entire bowl is wiped out of its contents, into your stomach.

Seow Choon Hua Restaurant
33/35 Sultan Gate, Singapore 198481
Tel: (65) 6298 2720

Rich & Good Cake Shop

Rich & Good Cake Shop has been around for over 20 years –still considered a baby as compared to the decades-old establishments.

The packaging is simple, with merely bold strokes of wordings to tell you where and what. The highlight is the content within the box.

Mango Swiss Roll ($7.50)

Their fan base has grown dramatically ever since they shot to fame in a local food show. Specialising in Swiss Rolls, their superb products have earned them loyal returning customers.

Kaya Swiss Roll ($7.50)

The Kaya Swiss Roll is a personal favourite. A light and spongy layer of pandan-infused cake is slathered with rich creamy kaya before rolling it up. The ratio of cake to kaya is just right, with the kaya being not too sweet, and the cake not too dry.

Rich & Good Cake Shop
24 Kandahar Street
Singapore 198887
Tel: (65) 62943324
Email: richandgoodcakeshop@yahoo.com.sg

Tiong Bahru Galicier Pastry

Tiong Bahru Galicier Pastry stole our hearts with the timeless and expertly made pastries and nonya kuehs.

Their history dates back to 1975, where they first started out selling western confectioneries and cakes. They moved to Tiong Bahru 12 years ago, learning the ropes from an uncle’s Peranakan grandmother.

They pride themselves in using quality ingredients without compromising in portion sizes.

Kueh Dar Dar ($0.70 each)

The Kueh Dar Dar, for instance, is a spongy pandan-flavoured crepe filled with a generous amount of fresh grated coconut, providing an apparent juiciness in every ethereal bite.

Lemper Udang ($1.20)

Also noteworthy is the Lemper Udang. Sticky glutinous rice, stained blue by natural colouring derived from blue pea flower, is wrapped in banana leaf together with fragrant dried shrimp that provides saltiness and a hint of spice. This has got to be the best Lemper Udang I’ve ever had.

Having peranakan blood flowing in my veins, I am slightly embarrassed to say that I do not know much about nonya kuehs. Through the passing of time, traditions have slowly faded. I’m glad bakeries such as Tiong Bahru Galicier manage to uphold traditional Nonya recipes, purveying to the younger and unenlightened generations, and for older generations to reminisce on.

Assortment of muffins ($4 for a box of 4)

Tempted by the extensive array of pastries, I bought home some muffins and macaroons, both equally delectable.

Tiong Bahru Galicier Pastry
55 Tiong Bahru Road #01-39
Singapore 160055
Tel: (65) 6324 1686

“My Home, My Library” Exhibition

Queenstown Public Library marks the final destination for our tour.

Exhibitions are featured at Public Libraries island-wide, featuring memories from residents living in the neighbourhood. An initiative by the Singapore Memory Project, the exhibition brings visitors on a trip down memory lane with the showcase of precious memories Singaporeans have of their neighbourhoods, homes and libraries.

Visitors stand to win attractive prizes by simply posting pictures of the exhibits on twitter or instagram with the #SgMemory hash tag.

To take part in the Snap & Share contest, visitors need to:
1. Snap a photo(s) of anything related to the exhibition at the Public Libraries.
2. Post the image(s) on Instagram or Twitter with the #sgmemory hash tag.

Weekly giveaways include:
- Lucky draw of $200 in shopping vouchers
- Most retweeted tweet prize of $50 in shopping vouchers

Here’s a group photo with Ellena, Rey, Daniel, Catherine and Phillip, who were great company during the Nostalgia Tour.

Visitors can take a photo with the photowall as a backdrop, which shows an image of the neighbourhood in the past. By sharing the photos on Instagram or twitter with the #SgMemory hashtag, you stand a chance of winning up to $200 in shopping vouchers in their weekly draw.

The fun and interactive Kids’ Stamping Station allows kids to stamp their memory of Singapore using 6 rubber stamps of locally inspired designs.

Visitors can also contribute their memories by penning it on a specially designed postcard and depositing it into the tin resembling a carnation milk tin.

You can also submit your memories and view memories contributed by others via:
- The SingaporeMemory.SG web portal (singaporememory.sg)
- The free SG Memory iOS application from the iTunes app store.

Do check out the National Library Board’s current “My Home My Library” exhibition at public libraries island-wide, from now till 29 April 2013!

Visit the official Facebook community of the Singapore Memory Project, irememberSG, at: https://www.facebook.com/irememberSG, their official blog at iremember.sg, and follow them on twitter and instagram at @irememberSG.

The post #SgMemory Nostalgia Tour, conducted by the Singapore Memory Project appeared first on Melicacy.

Born and raised in Hong Kong, Chef Mak Kwai Pui garnered vast culinary experience working at renowned hotels, before he eventually set up his first restaurant, Tim Ho Wan.

Shortly within a year of business, Tim Ho Wan was awarded one Michelin star for its remarkable array of dim sum; it wasn’t long before the business expanded from one outlet to four in Hong Kong.

This April 2013, Tim Ho Wan’s first-ever overseas outlet opens at The Atrium@Orchard, Plaza Singapura –a highly accessible and bustling mall just above the MRT station.

Without a doubt, Singaporeans eagerly welcome the arrival of this prestigious yet humble establishment; the intrigued crowd peering into the restaurant before it officially opens is proof.

I can’t remember if it was one or two hours that we waited for a seat at one of the oldest Tim Ho Wan outlet in Hong Kong. The queue was snaking long –a true test of patience, in which those in the queue fared really well. While waiting in line, we made markings beside the names of the items we wanted on the order chit (ask for an English version if you can’t read Chinese characters), and passed it to the staff manning the front. Once we had gotten our seats, (or rather, angular stools), stools at a table shared with several strangers, our order was swiftly processed and reached our table within minutes. You’re not compelled to eat at a frantic pace, but when you take into consideration those waiting eagerly and hungrily in the queue outside, you’d just want to pause all conversations and concentrate on the food –well, that’s if the food isn’t already tempting enough for you to shut up and eat. This sums up my experience at Tim Ho Wan in Hong Kong.

Singaporeans, do not fret. This new outlet boasts comfortable cushioned seats in a spacious setting, also implementing a queue number system so patrons do not have to wait in line, since reservations are not accepted. Go shopping with ease while waiting; you will receive an SMS notification when your table is ready.

There’s also a takeaway counter offering express service for those of you who wish to savour in the comforts of your own homes.

Pan Fried Carrot Cake ($4.50 for 3pcs)

The Pan Fried Carrot Cake is amongst the ‘Big 4 Heavenly Kings’, alongside the Vermicelli Roll with Pig’s Liver, Baked Bun with BBQ Pork and Steamed Egg Cake.

Juicy chunks of radish are interspersed within the soft starchy steamed cake for a textural mouthfeel. I would eat three plates of this if you placed them in front of me!

Vermicelli Roll with Pig’s Liver ($5.50)

If animal organs do not make you feel queasy, the Vermicelli Roll with Pig’s Liver is a must-try. It’s also one of my personal favourites, for the liver is steamed till succulent and tender, without the usually powdery texture, wrapped in smooth translucent sheets that are soaked in a subtly sweet and savoury light sauce.

Baked Bun with BBQ Pork ($4.50 for 3pcs)

The Baked Bun with BBQ Pork received the most votes across the table. Its crumbly yet fluffy dough, encrusting oozy and flavourful barbecued pork filling, has won the hearts of many.

Steamed Egg Cake ($3.80 for 1pc)

I didn’t agree with my dining companions on this item, as they seemed to enjoy this thoroughly to the very last morsel, while I barely took more than two bites. Perhaps I was hankering for something sweeter and more complex; I found this to be a tad flat with no dimensions of taste and textures, and my sweet tooth certainly didn’t approve of this either.

For something light and spongy, without being cloyingly sweet, the item would make the cut.

Pork Dumpling with Shrimp ($5 for 4pcs)

The Pork Dumpling calls for multiple orders. Those with a penchant for steamed dim sum will hardly be disappointed; the quality and freshness speak for themselves.

The Prawn Dumpling ($5.50 for 4pcs) was so popular they ran out of it towards the end of our dinner –thank goodness we had our fill of it. Boy were we satisfied with the sizable and succulent prawn filling that’s encased in a delicate translucent skin.

Beef Ball with Beancurd Skin ($4.20 for 3pcs)

The Beef Ball with Beancurd Skin is nothing like I’ve had before, and something I would definitely order again in future. I was intrigued by its bouncy yet oh-so-tender consistency. The beancurd skin is almost silky smooth, as opposed to the typical rubbery-like texture that I abhor. This marks the very first time I’m willing to swallow beancurd skin.

Spring Roll with Egg White ($4.20 for 3pcs)

The Spring Roll with Egg White is by far the best meatless spring rolls I’ve ever had. The egg white filling provides a burst of creaminess underneath that crisp skin. I would eat a truckload of these if they didn’t come with calories.

Tonic Medlar & Osmanthus Cake ($3.50 for 3pcs)

The Tonic Medlar & Osmanthus Cake ends the meal on a light but gratifying note.

I’m surprised the prices are kept within a reasonable price range (starting from $3.80), given its reputation and popularity, and despite its prime location and high rental. Tim Ho Wan lives up to its reputation, and hopefully the quality will remain consistently superb in this Singapore outlet.

Tim Ho Wan Singapore
The Atrium@Orchard
#01-29A, Plaza Singapura
68 Orchard Road, Singapore 238839
Tel: (65) 6383 2828
Opening hours:
Monday to Sunday: 10am to 10pm

The post Tim Ho Wan; Hong Kong’s renowned Michelin Star Dim Sum Restaurant opens in Singapore appeared first on Melicacy.

SAVOUR 2013, presented by NESPRESSO, is Singapore’s largest gourmet festival, back with an all-new line-up to entice fervent foodies.

To be held at the F1 Pit Building & Paddock grounds from 11 to 14 April 2013, attendees can look forward to meeting Michelin-star and world-renowned chefs, along with top local talent, at the 350-seater Gourmet Auditorium. More than 60 award-winning dishes will be presented in pop-up restaurants at the alfresco Gourmet Village, ranging from as low as $6. The extensive array of 300 master classes, workshops and demonstrations is also highly anticipated – all included in an accessibly priced ticket – which provides attendees with a wide variety of itineraries and hands-on involvement.

Tickets are available via SISTIC, with the latest schedules and itineraries available at savour.sg.

Also not to be missed is The Great FIJI Water Race happening on Saturday, 13 April 2013, from 12pm to 4pm, where a winner gets to take home a grand prize of $1000 cash and one year’s supply of FIJI Water. Contest hopefuls are required to complete tasks to earn the most points in the shortest amount of time, documenting their trail through photos and captions on Instagram with the hash tag #FIJIWaterSavour2013. Mini prizes including complimentary cooking demonstrations at ToTT and cupcakes from Cake Over Heels will be awarded to the first 100 participants who complete each task.

For more information on The Great FIJI Water Race, visit their Facebook page or their website.

NESPRESSO, being SAVOUR 2013’s representing partner and official coffee, is one of the highlights, offering workshops for coffee aficionados and inquisitive novices. Here’s a sneak peek of a NESPRESSO Mixologist Session, with the energetic and jovial yet professional Mark Tay running the show.

We had a hands-on session, utilising the nifty and compact NESPRESSO PIXIE machine. It takes only 25 to 30 seconds to heat up, before it’s ready to use. Here are the recipes of three beverages that we put together, following Mark Tay’s guidance.

Cappuccino a la Rose

- 40ml Dulsao do Brasil Grand Cru
- 100ml Fresh Cold Milk
- 15ml Rose Syrup
- 1 pc White Chocolate

1) Froth milk with rose syrup.
2) Place white chocolate chip in cup and freshly brewed hot espresso over it.
3) Top (2) with rose syrup-infused milk foam.

Mocca Latte with Coconut

- 110ml Linizio Lungo Grand Cru
- 70ml liquid chocolate
- 60ml fresh milk
- 15ml coconut syrup

1) Froth milk with coconut syrup.
2) Pour liquid chocolate into glass.
3) Carefully pour in coffee to form a second layer.
4) Scoop the froth in to form the uppermost layer, and slowly pouring the milk in.
5) Garnish with cocoa powder.

Nespresso Mint Caipiroska

- 40ml Indriya from India Grand Cru
- 30ml vodka
- 15ml coffee liquer
- 15ml sugar syrup
- 30ml fresh lime juice
- 5 sprigs fresh mint

1) Add vodka, coffee liquer, syrup and limejuice into mixing glass.
2) Extract espresso and pour into mix.
3) Slap mint to awaken oils and add to mix.
4) Shake well with ice and strain into glass.

SAVOUR 2013, presented by NESPRESSO
11-14 April 2013
F1 Pit Building & Paddock

Tickets pricing:
$35 per day including $20 Savour Dollars for Savour Pass
$65 per session with $30 Savour Dollars for Savour Premier Pass

Tickets available via SISTIC
For more information, visit: savour.sg

The post NESPRESSO Mixologist Session Preview for SAVOUR 2013 appeared first on Melicacy.

Unless you’re an experienced and adept baker contemplating on showering your affections for your beloved mother by presenting your very own masterpiece, you should consider scouring the bakeries of Singapore for the ideal Mother’s Day cake.

Choices of Mother’s Day-themed cakes are innumerable, but if your mommy is a fan of durian, the choices are narrowed down to a countable number of possibilities –with Emicakes being amongst the top 3.

Image provided by Emicakes

“Say it with Love” comes in a sweet shade of pastel pink, featuring a heart-shaped marzipan that conveys the multitude of love, grasping one’s attention immediately. This lovely design is available in three flavours – Mao Shan Wang, Premium D24 and Pure Addiction – and 20-25cm in size.

New & Limited Design Pure Addiction

The New & Limited Designs come in three flavours as well – Mao Shan Wang, Premium D24 and Pure Addiction – and are available in 15-20cm sizes. Slightly smaller than the “Say it with Love” cakes, and without the heart-shaped centrepiece or much elaborate embellishments, it still promises to melt the hearts of your moms.

Chocolate lovers will be delighted to sink their teeth into this chocolate ganache-covered cake, layered with smooth chocolate mousse in between moist chocolate Chiffon+, and topped with chocolate icing swirls, chocolate pieces and chocolate shavings for the finishing touches. For more texture, they have also added a layer of rich chocolate ganache sprinkled with almonds.

Enjoy a 15% discount on Mother’s Day featured cakes during purchases made from 19 April to 9 May 2013, and a 10% discount for self-collection orders from 10 to 12 May 2013. Promos are applicable to Emicakes Family Card and selected credit card holders only. Other terms and conditions apply.

As for delivery orders (on 10 to 12 May only), the cakes will arrive anytime from 9am to 6pm.

For more information, check out their website (www.emicakes.com.sg), stay tuned to Emicakes’ facebook page at Facebook.com/emicakes.com.sg and follow them on twitter at @EmicakesSg.

GIVEAWAY!

Emicakes is sponsoring 3 x New & Limited Mother’s Day Pure Addiction cakes!

All you need to do is:
1) Like Melicacy’s Facebook page: Facebook.com/melicacyblog
2) Like Emicakes’ Facebook page: Facebook.com/emicakes.com.sg
3) Share this post or this photo on your facebook profile publicly
4) Comment on this post (below) with your dedications to your beloved moms.

Three Lucky winners will be picked! The more you share about this, the higher your chances of winning :)

Contest ends 19 April 2013.

The post Emicakes presents a Mother’s Day special design, “Say it with Love” (GIVEAWAY: 3 cakes to be won!) appeared first on Melicacy.

Coffee appreciation is in no way less comprehensive than wine appreciation. The coffee-equivalent of wine tasting would be coffee cupping –in which taste, aroma, flavour, acidity and body are determining factors of a great wine or coffee.

I recently attended a coffee appreciation workshop at DEAN & DELUCA, jointly hosted by Papa Palheta.

Papa Palheta is an independent coffee boutique that specialises in roasting and purveying specialty coffee in Singapore.

Visit their website to know more: http://www.papapalheta.com/

The session commenced with the introduction of different coffee beans from various regions and learning to distinguish them, followed by some basic facts on coffee.

Fact #1: Specialty coffee emerged during ‘the third wave’. The ubiquitous local kopi constitutes the ‘first wave’, and amongst those in ‘the second wave’ are Starbucks and Coffee Bean.

Fact #2: During roasting, the beans ‘pop’ and expand in size –this is also known as the first crack.

They also brought along a professional kit containing an extensive collection (of 36 aromas) to put our sense of smell to the test. The scents include clove-like, vanilla, lemon, apricot, apple, malt, caramel, roasted nuts and medicinal to name a few.

The trained baristas from Papa Palheta demonstrated the extraction of coffee flavours using the clever coffee dripper (which can be purchased at DEAN & DELUCA), executing precision in temperature control and coffee-to-water ratio with the utilisation of weighing scales and thermometers.

Tip: The fresher the coffee beans, the better they are. Always check the roast date on the package. Old coffee beans are less aromatic; a way to salvage them would be grinding them finer to extract more flavour.

Brewing your own coffee is a notch easier with this simple yet functional apparatus that doesn’t take long for one to get the hang of. The fundamental of the ideal brew is matching good quality coffee with the optimal amount and temperature of water.

Fact #3: There is more caffeine in a serving of drip coffee than a shot of espresso; the longer the contact time between hot water and ground coffee before it drips, the more the extraction of coffee.

Attendees at the workshop had a taste of coffees from three regions –Kenya, Costa Rica and PNG.

In my opinion, the Kenya brew was the most acidic amongst the three; the Costa Rica had a balance of acidity and bitterness; and the PNG was significantly bitterer than the rest.

Just like food and wine pairing, coffee and dessert pairing is, too, an art, but they are no exact science; the experiences may differ on individual palates.

I cannot resist praising DEAN & DELUCA’s desserts, especially the moist and enlivening Gluten-free Orange Cake that stole my affection right from start, so much so I almost got distracted from the main topic –coffee.

After sipping on all three brews with alternate nibbles of cake, I found that I enjoyed the Costa Rica with the Gluten-free Orange Cake most, the Lemon Pound Cake with the PNG, and the Canalé with the Kenya.

Thank you DEAN & DELUCA and Papa Palheta for this engaging session. I definitely brought back plenty of information and insights.

Stay updated with the latest news on upcoming sessions by following DEAN & DELUCA’s facebook page: https://www.facebook.com/DeanDelucaSG

DEAN & DELUCA
#04-23/24 Orchard Central
181 Orchard Road, Singapore
Singapore 238896

The post DEAN & DELUCA’s First Coffee Appreciation Workshop in Singapore appeared first on Melicacy.

As much as I’ve been wanting to return to Torte since my last visit, my tight schedules haven’t been lenient on me –either that or my intense craving for Torte happens to fall on a Saturday, which is their official off day of the week.

Still reminiscing the scrumptious meatballs baked with two cheeses, and my all-time favourite Basa fish, I’ve also been meaning to try their highly raved duck confit. Finally, the very moment when my schedule is freed up, Torte is the first dining destination that comes to mind.

Returning to Torte after slightly more than a year, the vibe remains unchanged. I’m instantly reminded of my previous wondrous experience –not that it was in any way forgettable.

Still offering value-for-money lunches and dinners, each dish range from $13 to $20 nett. No GST or service charge.

Pan-seared Portobello with Mozzarella, Parmesan & Truffle Oil ($15)

To commence our meal, the sizable and juicy Pan-seared Portobello sure whets our appetite with the drifting aroma of truffle oil and melty stretchy cheese that lend richness to this dish.

Crab Custard ($13)

It’s common to associate custard with the smooth pudding-like texture, matching that of a ‘chawanmushi’. But, the Crab Custard has a texture comparable to a scramble –except much softer and smoother. The addition of whipping cream contributes to its delightful fluffiness. Also noteworthy is the generous chunks of crabmeat you get in every mouthful. This is a must-try!

Crab Omelette

The Crab Omelette is of a different execution from the Crab Custard, but with similar taste. Chunks of crabmeat prevail, although not as evenly distributed –still yummy. Accompanying the omelette are baby potatoes and a side of salad topped with shavings of Parmesan. There’s something very characteristic and addictive about those baby potatoes… read on to find out.

Duck Confit over Sauerkraut with Baby Potatoes and French Beans ($20)

Baby potatoes are sautéed in duck fat, and so are the French beans, which is why they impart a pleasing fragrance that at first we couldn’t identify –until Chef-owner Jason Ong came over for a chat. The fatty juices from the duck do not go to waste; instead, it infuses the potatoes and French beans with magnificent flavour.

A well-executed duck leg rests on a bed of tangy sauerkraut, which is typically paired with pork knuckles to cut through the richness of the meat.

We may nitpick on the slightest outermost edge of the duck leg – that bared its naked flesh in confrontation with the heat without a protective layer of skin – that turns out just a wee bit drier than 95% of entire hunk, but that didn’t stop us from devouring the entire thing down to the bone. Underneath the crispy skin, the meat is moist, juicy and succulent, which only one with deft skill is capable of achieving.

Goma Salmon Belly with Arborio and Salad ($18)

Salmon belly is always the most coveted part of the fish. Having to share this dish with three other dining companions, the salmon belly was gone before I could pick up my fork. The remaining part of the fish was still moist and juicy, which I nonetheless savoured contentedly.

The Arborio rice that I’m besotted with – ever since the first time it entered my mouth – was even better than I remember it to be. Exceedingly tasty and aromatic of herbs, those who are avoiding carbohydrates will find it hard to resist.

Orange Butter Prawns with Baby Potatoes and Salad ($20)

Today you will learn the difference between wild caught prawns and farm-raised prawns (if you haven’t already known). A telltale sign of a farm-raised prawn would be a loose and almost dangling prawn head.

In this dish, the prawn heads remain firmly attached to the body, proving that they are in fact wild caught prawns –fresh, fleshy and succulent.

To add flavour to the prawn, butter is infused with fresh herbs such as oregano, basil, mint, rosemary and thyme, as well as the juice, peel and zest of oranges.

Orange Butter Scallops with Arborio rice and Salad ($20)

The flavour of orange butter is more pronounced in this dish of scallops, as compared to the aforementioned prawns. I especially enjoyed the flavourful crust encasing the scallops. Fresh aromatic herbs are widely applied throughout his dishes, which beat artificial flavourings hands down.

Chocolate-coated Strawberries ($4)

Huge juicy strawberries are coated with dark chocolate. These are the largest strawberries I’ve ever encountered. Ardent lovers of strawberries, your life is not complete until you’ve tried this.

Apple Crumble (Upon special order only, $45 for a tray of 1kg)

Fit for a queen, the Apple Crumble is only available upon special request. You have to order it two weeks in advance in order to get a taste of it.

The comforting aroma of cinnamon and nutmeg permeates, infusing the pieces of apple within thoroughly.

Having made apple crumble myself before, I know how time-consuming it is to make even the simplest rendition. Chef-owner Jason Ong even takes the extra effort to soak vanilla pods in vodka to fully extract the fragrance. This spells dedication.

Torte
SCWO Building
96 Waterloo Street
Singapore 187967
Tel:6571 0197
http://www.torte-sg.com/

Opening hours:
Mon to Tue: 10am-6pm
Wed to Fri: 10am-10pm
Sun: 10am-3pm
Closed on Sat

The post Torte, at Waterloo Street appeared first on Melicacy.

Ito-Kacho is an upscale destination for barbecue and meats, with great emphasis on Japanese cuisine as its name may suggest –very much unlike the run-of-the-mill buffet joints where heaps of inexpensive meats are displayed in the open, contending with bacteria against contamination, where masses of ravenous and competitive diners vie for the most valuable cuts of meats to smack on worn-out grills, while perspiring in the sweltering conditions.

A subsidiary of a large Japanese corporation known as Sumikin Bussan, Ito-Kacho was founded in 2009 in Japan. This well-established Yakiniku (barbecue) restaurant’s biggest pride would be the Japanese Black-Wagyu, which is air-flown chilled from Kyushu with the HACCP stamp of quality. It is one of the finest (if not the finest) beef in the world due to its smooth texture and robust flavour.

The meats are kept at a constant temperature, chilled and never frozen –this ensures that the high quality remains consistent and the marbling is retained.

Tucked away in the posh locality of Mandarin Gallery – amongst upscale fashion and jewellery retailers – is Ito-Kacho’s flagship branch in Singapore, and also its first outside of Japan. Its comfortable yet appointed interior is awash with soothing tones of wood, matched with dim lighting and intricate architectural details.

A sophisticated dining experience coupled with top-notch quality beef, it is no wonder several celebrities have been spotted dining there. We even spotted a couple of local Mediacorp actors at separate tables during our visit.

US Beef takes up a small column on the menu, though less esteemed and pales in comparison with the Japanese Wagyu.

The menu comprises a wide range of cow parts, accompanied by a stamp of its origins. You may grumble at the limited range of condiments, but a smile will reveal once you’ve tasted the full, unadulterated flavour of beef. Meats are hardly marinated, yet still brimming with rich flavour.

Wagyu Toku-Jo-Bara (Premium Short Rib; $50 for 80g, $69 for 120g), Wagyu Tomo-Bara (Karubi Plate; $36 for 80g, $49 for 120g), Wagyu-Sasami (Flank Steak; $50 for 80g, $69 for 120g), Wagyu-Kainomi (Flap Meat; $22 for 80g, $29 for 120g)

If you agree that eating stringy lean beef without any marbling of fat holds little gastronomic interest, the Wagyu-Sasami (Flank Steak) and Toku-Jo-Bara (Short Rib) will please; these premium cuts are guaranteed to disintegrate in your mouth without much chewing.

Wagyu Tongue ($29 for 80g, $39 for 120g)

For those with an adventurous palate, try the Wagyu Tongue (Cow’s Tongue).

I once bit into a pig’s tongue that was stewed together with other ingredients in a Chinese ‘fortune pot’, and almost barfed right before my dining companions –chewing on it was akin to biting on one’s own tongue.

The Wagyu Tongue is less intimidating-looking; it is sliced to an ideal thickness, blushing with meaty pink. When grilled, it takes on a smoky sweet caramelised flavour, succulent and toothsome. With this, my phobia for consuming animals’ tongues was banished in the twinkling of an eye.

I’ll never put a pig’s tongue in my mouth ever again though.

Wagyu Tongue on the grill

Thanks to the ever-developing world of technology, an increasing number of grill restaurants are using a better built-in suction system so diners won’t leave with a smoky odour.

Besides beef, Ito-Kacho also offers other top-grade meats such as Tzubo-Tsuke Kurobuta (Marinated black Berkshire pork), which is known for its succulence and the lack of gamey smell that some may associate with pork.

You may like to cleanse your palate with slices of chilled radish in between various courses of meats.

Tzubo-Tsuke Kurobuta Pork Collar ($19 for 180g)

Marinated overnight, the strips of pork collar are well penetrated with robust flavour and juicy when grilled ideally.

Oo-Ebi Yaki ($24)

For a less fatty alternative, there is a small selection of seafood on the menu.

Ika Yaki ($10.80)

Hotate Yaki ($19.80)

Doused in a house marinade are scallops (hotate) and squid (ika), contained in mini trays where you would place on the grill to cook. Once cooked for 7 minutes as suggested, the scallops turn out prominently succulent and juicy, stealing all the attention from the rather decent squid.

King Crab Yaki ($38)

Served chilled, we had no clue whether we should place the crab on the grill, or eat it as it is. Without delay, we ate it anyway, ungrilled (since it’s already cooked). Using one bare hand to hold on one end, and the other hand armed with a pair of chopsticks to slightly tug the meat off its shell, we savoured and marvelled at the sweetness of the fleshy crustacean. I wonder how it would taste like barbecued.

King Crab Tempura ($26)

A tempura version is also available, lightly battered and briefly deep-fried to retain its succulence.

Namuru Moriawase ($8.90)

Apart from the barbecue section, on the menu are also salads and traditional Korean dishes such as Kimchi, but none of them completely appealed to me.

Ishiyaki Sundubu Chige ($15)

The Ishiyaki Sundubu Chige (a Korean stew), which pairs well with the bibimbap, brims with tofu, clams and enoki mushrooms –so tasty I could drink it like soup. This portion is good for two to share.

Jakasei Potato Salad ($11.80)

For appetisers, you could order the comforting Jakasei Potato Salad, but I felt the slices of bacon that contribute to a stunning presentation were a mere letdown as they were not crisp. I would gladly devour the potato salad on its own.

Salmon and Cream Cheese Namaharumaki ($10.80)

For something light and refreshing, you can opt for the Salmon and Cream Cheese Namaharumaki, which takes its inspiration from Vietnamese rice paper rolls as you can tell from its semblance.

Dashimaki Tamago ($6.80)

What I highly recommend would be the Dashimaki Tamago. It stands out amongst all the other Tamagos I’ve ever had, for this warm omelette packs a savoury nuance as compared to the usually sweet and chilled ones atop nigiri sushi. Soft and almost spongy, this goes down the throat with ease and delight.

Spider Roll ($13.80)

Discriminating palates will not be disappointed with the wagyu –that’s the thing to go for at Ito-Kacho, without a doubt.

Ito-Kacho Yakiniku Dining
333A Orchard Road
#04-08/09 Mandarin Gallery
Tel: (65) 6836 0111
Email: enquiry@itokacho.com.sg
Facebook page: facebook.com/itokacho.yakiniku

Opening hours:
Mon to Fri: 11am – 2pm, 6pm – 11pm
Sat: 11am – 11pm
Sun & PH: 11am – 10pm

The post Ito-Kacho Yakiniku Dining at Mandarin Gallery appeared first on Melicacy.

DEAN & DELUCA Singapore’s flagship store at Orchard Central may arguably be the chicest gourmet grocer in town. With its recent expansion, shoppers can look forward to an array of gourmet selection from around the world, such as premium meat products, specialty herbs, fruits, salad bowl concept, artisanal cheeses and charcuterie, alongside one of the largest California wine retailer in Singapore.

This table is made from wood that’s extracted from the old railway track in Singapore!

On top an impressive selection of wines, there are high quality wine glasses and fancy wine openers to accompany –nothing close to the run-of-the-mill sort. In Singapore, wine glasses from Lucaris, a luxury glassware maker, are sold solely at DEAN & DELUCA.

Effortlessly uncork your wine bottles with this fancy tool –a perfect gift to wine lovers.

If you’re out of gift ideas, the eclectic range of products is bound to inspire.

For sheer convenience, there are gift boxes and baskets to complete your gift purchase, saving you the hassle of packing and wrapping.

If you’re hosting a house party, DEAN & DELUCA is a one-stop destination for entertaining essentials and stylish kitchen apparatuses –your guests will be impressed.

Sharing platters are getting immensely popular at restaurants. Drawing inspiration from that, you can serve food on wooden boards for change –or simply use them as cheese boards.

One item that caught my attention was the BYOB bag –since ‘Bring Your Own Bottle/Booze’ is quite a common tradition these days, you can ‘BYOB’ in style with this handy bag.

Discover rare and uncommon fruits that you’ve never come across, unless you’ve travelled the globe.

Apart from adding a striking colour to the plate, purple potatoes boast an abundance of antioxidants that can be beneficial to your health. Did you know that purple potatoes contain 4 times the amount of antioxidants found in Russet potatoes?

The Horned Melon is something I’ve never encountered with. I’m eager to see what the talented chefs in Singapore can do with this fascinating-looking, clean-tasting fruit that encompasses a comparably cucumber note.The first thing that came to my mind was to sprinkle some sugar on an open slice and blowtorch to a sweet caramelisation –Isuppose this spells a ‘lack of sweetness’.

These sweet, juicy and seedless oranges will leave you hankering for more. Peel them like you would with mandarin oranges, and savour each wedge unhurriedly.

If you’re having a mental block in the kitchen, escape to DEAN & DELUCA and find inspiration from the intriguing array of ingredients.

Not forgetting the herbs, spices and blends that will add great depths to your cooking.

Sparkling or Still? Pick your favourite bottled water to add a touch of luxury to your table.

If you haven’t paid a visit to the new expansion, it’s time to do so!

Hungry after shopping? Head over to the New York-style café for a bite.

The pan-seared salmon is an obvious choice for me, and I’m glad it was cooked till tender and moist.

Feast your eyes on the delectable options –pastries, cakes, salads, meats and more.

Foreground: Salmon Quiche; Background: Red Velvet Cake

The Red Velvet Cake is a must-try. It is one of the best, if not the best, in town. The moist layers of cake alternated with luscious cream cheese frosting lead to a well-balance mouthfeel that hits the spot.

DEAN & DELUCA
Orchard Central Level 4
#04-23/24, 181 Orchard Road, Singapore 238896
Website: http://www.deandeluca.com.sg/
Facebook page: facebook.com/DeanDelucaSg

The post DEAN & DELUCA Singapore Flagship Store’s New Expansion appeared first on Melicacy.

Stewed Tomato Mussels ($7.95)

The Manhattan FISH MARKET needs no introduction. After 10 resolute years in the business, this popular chain of restaurants continues to excite and gratify consumers. Celebrating its 10th year anniversary, a freshly designed menu is launched, boasting new flavours and a wider selection of poached dishes. Ardent seafood lovers as well as the health conscious will be delighted.

The 25 sumptuous dishes are playfully illustrated on a brilliantly colourful menu, liven up with doodles and sketches, which embody the casual and irreverent dining experience that The Manhattan FISH MARKET has always been associated with.

Choose from five different styles in which seafood is prepared –flamed, baked, poached, grilled and fried.

Salmon Chowder ($4.90/$5.50)

To get things started, the Salmon Chowder is a must try! Savour the creamy and tasty soup, while discovering pieces of salmon in alternate sips.

Chipotle Fish Skewers ($6.95)

The rich coat of smoky chipotle sauce is a nice touch; however, the Chipotle Fish Skewers might have taken a little too long on the grill, as it turned out a tad tough for my liking.

Creamy Salmon Penne ($11.95/$15.95)

For pure comfort food, the Creamy Salmon Penne is requisite. It’s simply penne drenched in yummy creamy sauce accompanied by tender chunks of salmon, of generous proportions I must add. To this, I revealed my greediness and inhaled the remnants off the plate.

Scallop Americana ($9.95/$13.95)

Spicy Baked Fish, served with Garlic Herb Rice and Veggies ($15.95)

The endless array of fish was to my utmost delight –since fish is a huge staple in my diet.

The tender Spicy Baked Fish brings a level of familiarity to the locals’ palates, with its stimulating-fiery marinate that gives off nuances of tamarind among other spices.

Mediterranean Baked Fish ($15.95)

Using the same dory fillet as the aforementioned dish, this Mediterranean version embraces a flavourful blend of spices and herbs that entices and allures.

Grilled Cod Fish ($19.95)

The Grilled Cod Fish is simply yet elegantly presented, lightly seasoned and dribbled with garlic herb sauce. Accompanying the fish is a mixture of smoky sweet potatoes chunks, potatoes and sautéed vegetables.

Poached Cheesy Dory ($15.95)

Decadent cream cheese oozes from the tender hunk of poached dory fillet. To amp things up, the spicy cream sauce offers a greater depth of flavour. Carbohydrate lovers will be deprived of the belly-fillers though, as sides comprise solely of broccoli and carrots.

Flaming King Prawns Platter ($49.95)

The Flaming King Prawns Platter makes an impressive entrance. Sizable prawns are smothered with their secret concoction, the ‘Manhattan Flaming sauce’, before being blow-torched till the air is perfumed with the aroma of the caramelised sauce. The result is succulent flesh accentuated with a lingering smoky finish.

The supporting roles in this sumptuous platter include crispy fish fingers, fried calamari and garlic herb mussels, without missing the omnipresent Garlic Herb Rice and veggies.

Sexy Hot Whole Fish ($32.95)

To feel like you’re a stone’s throw from the sea, order the Sexy Hot Whole Fish. You can almost hear the waves crashing. The succulent fish is poached in a spicy broth, infusing all the flavours within. The delectable broth should not go to waste –you could drink it like soup if your palate dares, or you can also soak it all up with the baguette served alongside. Swimming with the fish are scallops, calamari, carrot, onion and celery –this generous portion is good for sharing.

Citrus Mint ($5.50)

To quell the burning sensation of the preceding heat-infused dishes, order the Citrus Mint. This refreshing beverage is composed of freshly squeezed lemons and fresh mint leaves –it well deserves to be titled as their ‘Signature Drink’.

Citrus Sundae, Fruit Sundae and Cookie Sundae ($2.90, $2.90 and $3.50 respectively)

The Citrus Mint Sundae draws its inspiration from their popular Citrus Mint beverage. If you’ve ordered the Citrus Mint, I urge you to try something else.

Out of the three Sundaes, the Fruit Sundae is a personal favourite. The tropical fruit toppings certainly bring a burst of refreshing juiciness to the palates, in contrast with the creamy ice cream.

The Cookie Sundae is basically large pieces of oreo cookies drizzled with chocolate fudge and topped with a scoop of vanilla ice cream.

Sizzling Brownie with Ice Cream ($9.90)

“Warm, moist brownie is topped with a scoop of vanilla ice cream, a drizzle of caramel sauce and a sprinkling of nuts. Everyone was relishing till the very last crumb.” This was extracted from my other post; I loved it back then, and still love it now.

This dessert, served on a hot plate, is an exemplar case of stepping out of boundaries. The crust at the bottom of the pan is worth scraping for.

Dine at The Manhattan FISH MARKET on your birthday and receive 10% off your total bill. If you reserve a table in advance, you’ll also receive a complimentary Manhattan Drink Tower, a special concoction, with a minimum spending of $50 for 6 pax and above.

For the list of outlets, visit: http://manhattanfishmarket.com/sg/menu-location.html

Join in the conversations on The Manhattan FISH MARKET’s Facebook page at www.facebook.com/MFMSingapore.

The post The Manhattan FISH MARKET celebrates its 10th year anniversary with a revamped menu appeared first on Melicacy.

As promised in my Bugis+ Food Trail post, here’s the full review of ThaiExpress.

It’s been more than a couple of years since my last trip to Bangkok –it used to be a yearly affair until I decided I should use my available time to venture into new countries rather than feeding my insatiable appetite for Thai street food, hence I temporarily bid Bangkok goodbye.

I still miss the food terribly. Fortunately, ThaiExpress allays the tremendous hankering, with its wide variety of Thai dishes –especially with its newly revamped menu of over 130 items. The menu is inspired by the endless array of authentic Thai dishes found in different parts of Thailand.

Tom Yum Peek Gai (Crispy Tom Yum Chicken Wing; $8.30)

As mentioned in my Bugis+ Food Trail post, “the wings exceeded my expectations… It is lightly crisp on the outside and succulent on the inside. Nicely seasoned, it needs no condiment.”

Khoa Tang Naa Tang (Thai Rice Cracker served with Special ThaiExpress Creamy Chicken and Shrimp Sauce; $7.90)

Also mentioned in the Bugis+ Food Trail post, this dish comes highly recommended. Dunk the light and crispy rice cracker in the creamy chicken and shrimp sauce that’s fragrantly redolent of coconut cream –this action will go on incessantly until you realise there isn’t enough on the platter.

Krophoa Gai Kai Yeow Maa (Stir-fried Minced Chicken with Thai Basil and Century Egg; $9.30)

Gai Op Pattaya (Thai-style Roasted Chicken Thigh; $9.90)

With that absolutely tender leg of a chicken, oh-so-well-marinated under that crispy skin, it is no doubt that ThaiExpress does justice to birdkind. I might feel the pinch paying almost $10 for that one chicken leg –an accompanying side of fragrant fried rice or something along that line would’ve made this value-for-money.

Mee Krob (Crispy Caramelised Noodle with Chicken Cube; $7.90)

The Mee Krob is one of my personal favourites. The addictive crispy caramelised vermicelli noodle is lightly coated in a sweet-sour sauce; tiny cubes of flavour-coated chicken are added for a meaty textural contrast.

This is not the neatest dish to consume, especially when you’re mentally debating between using a fork, a spoon or a pair of chopsticks –but whichever utensil you choose to use, it goes into your mouth with pure satisfaction and delight.

Roti Krob (Crispy Roti stuffed with Minced Chicken Salad; $10.40)

The Roti Krob is basically a light and crisp puff pastry sandwiching minced chicken salad that’s enlivened with a tangy dressing.

Kway Teow Lui San (Thai-style DIY Minced Chicken and Dry Kway Teow Salad; $9.30)

For a fun and refreshing treat, get your friends or family to get their bare hands on the food, and wrap the smooth slippery kway teow around tasty minced chicken, fresh lettuce and a teaspoon or two of the accompanying sauce.

This dish is worth trying.

Kway Teow Sukhothai (Stick Noodle with Minced Chicken and Prawn in Chilli Oil Soup topped with Crushed Peanut; $11.30)

The soup packs a spicy kick; so those with a low tolerance for spice, you’ve been warned.

This fiery soup is bound to stimulate your appetite.

Mee Sua Phat Kee Mao Talay (Fried Mee Sua with Seafood and Vegetable; $10.30)

The Mee Sua Phat Kee Mao Talay is not a new dish, but an all-time favourite that’s screaming to elude from being forsaken. (They should never consider taking this off the menu!) I totally could not recall if I had ordered this during my previous visit in June 2012 (due to my very poor memory), because I knew I would have ordered it if I saw it (I love mee sua). Still questioning myself in my head if I’ve tried it or not, we ordered it anyway –and I loved it exceedingly. I vaguely remember that I’ve tasted something like that before, and I was pretty sure it was the same dish. Returning home, I found the link to my June 2012 post, and indeed it was the exact same dish –except it’s a $0.40 price increase now.

Khoa Tom Pla (Thai-style Fish Porridge with Special Sauce; $9.30)

Adapted from an old recipe, the Thai-style Fish Porridge is especially comforting on a cold rainy day.

Lod Chong (Green Emerald Thai Lod Chong; $5.30)

Improvising the classic award-winning Thai Lod Chong, this Singaporean version comes with a host of sliced jackfruit and red ruby doused in coconut milk.

Ta Kor (Famous Thai Fragrant Pandan Jelly with Coconut Custard; $6.80)

Except for the corn kernels, I finished this dessert, and was smacking my lips after.

Mun Cheam (Steamed Sweet Potato with Coconut Milk; $5.30)

The Mun Cheam is a highlight. Emphasising on pure simplicity, vibrant orangey-red sweet potato is steamed till soft and tender, and modestly drizzled with sweetened coconut milk. We couldn’t ask for a simpler and better ending to our meal.

This new menu is now available at all 24 ThaiExpress outlets islandwide. For the list of outlets, visit thaiexpress.com.sg.

Check out my previous ThaiExpress (June 2012) post for some useful Thai phrases: http://melicacy.com/?p=3960

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From 8 March to 31 May 2013, Mondays to Sundays, Plaza Brasserie brings you an overwhelming abundance of seafood in under its popular ‘Best of Asia’ theme –Seafood Fiesta.

If you’re feeling peckish, relish popular appetisers such as Oyster Shooter, Fresh Prawns on Sesame Toast, Tangy Crabmeat Cake with Coriander Leaves, Spicy Squid Salad, Deep-fried Crab Claws, Gratinated Half-shell Scallops with Fresh Herbs, Tangy Crabmeat with Coriander Leaves and Baked Whole Salmon.

The Baked Whole Salmon is a highlight. Baked to the epitome, the skin is crisp and slightly charred while the flesh remains moist and tender. The salmon belly is the best part in my books, fatty and juicy, and always snagged up first.

Satisfy your seafood cravings at the Seafood on Ice section, featuring Black Mussels, Tiger Prawns, Australian Queen Scallops, Fresh Oysters and Flower Crabs.

From Mondays to Thursdays, Chef Jackson Gosh continues to steam your freshest catch such as Red Garoupa and Sea Bass, with a choice of Hong Kong or Thai cooking style.

The daily selection of fine seafood include White Clams, Lala, Fresh Prawns, Bamboo Clams and Green Mussels, prepared in your choice of Black Bean Sauce, ‘XO’ Sauce, Black Pepper and Thai Chilli Sauce.

Grilled Stingray wrapped in banana leaves

This is one of the rare occasions where a buffet line offers grilled stingray –don’t miss this!

Crab lovers, get your hands dirty with the Stir-fried Crab with Egg Yolk, Stir-fried Crab with Black Pepper Sauce and Stir-fried Chilli Crab.

A new addition to Plaza Brasserie is the “live” Teppanyaki station, temporarily replacing the all-time favourite multi-flavoured roti prata section.

The Teppanyaki Selection includes Prawns, Stingray, Squid and Salmon –available from Fridays to Sundays.

Here you can enjoy the smoky char and succulent seafood without smelling like a Teppanyaki grill.

Lemon Chicken

Fans of their regular attraction – Crispy Soft Shell Crabs, Braised Sea Cucumber with Roast Pork and Roast Meats – can resume gratification.

Char Kway Teow

Also not to be missed is the fried oyster omelette –one of the best hotel buffet renditions.

Gourmet Ice Cream

The Fig Ice Cream is a must-have!

Other desserts include Yam Paste with Gingko Nuts, Bubor Cha Cha, Red Bean Paste, Cheng Tng, Chendol, Hot Tau Suan, Chocolate Cakes, Cheesecakes, Fruit Tartlets, Almond Beancurd and more!

Seafood Fiesta at Plaza Brasserie
8 March to 31 May 2013
Dinner (Mondays to Thursdays): Adult $53, Child $32
Dinner (Fridays to Sundays): Adult $58, Child $35
For enquiries and reservations, please call 6505 5710 or email fb.prsin@parkroyalhotels.com

Check out their website for more information about Plaza Brasserie.

Plaza Brasserie is located on Level 1
PARKROYAL on Beach Road
7500 Beach Road, Singapore 199591
Tel: +65 6505 5666
Fax: +65 6296 3600

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Nestled along the stretch of Balestier Road – where the ample choices of local food allure you with the wafting fragrance exuding through door-less coffee shops – a juxtaposingly ravishing dining option awaits at the comforts of Days Hotel Singapore.

Stroll in to 21 on Rajah, where a soothing sanctuary provides you with the cooling comfort of air conditioning to beat the excessive humidity and heat. Dine leisurely and unhurriedly in the spacious and modish setting that accommodates to large crowds during peak hours, beating the overwhelming masses at the neighbouring sweaty joints.

This restaurant is one-of-its-kind at the Balestier precinct. The number “21” in its appellation represents the 21 Mediterranean countries; its menu is immensely inspired by Mediterranean flavours and local favourites, highlighting the concept of “family communal dining”.

As a start, a delightful serving of homemade focaccia arrives with an olive dip that’s seasoned with sea salt.

Poele of Duck Liver with Sweet Pears ($14.90)

Many items on the menu come in platters that encourage sharing. From the tapas section, the Poele of Duck Liver is playfully paired with a slice of slightly caramelised pear for a delightfully sweet contrast, and complemented with a light drizzle of sweet and sour glaze beneath that provides the plate with a greater depth.

Prawn and Bacon Roll ($13.90)

Prawns wrapped in bacon, lightly battered and deep-fried to a golden crisp –what’s not to love? To brighten up the dish, these morsels are topped with a dollop of salsa enhanced with zucchini pesto sauce; apart from adding an invigorating zing, it does well in cutting the fattiness and richness overall. The sesame crackers were a nice adornment and provided the extra crunch.

Crostini of Smoked Eel ($13.90)

The melange of smoked eel, zucchini, tomato and basil salsa crowning a crusty garlic tapenade toast boasts refreshing flavours and textural balance that I enjoyed immensely.

Grilled Chicken Satay in Balinese Spices ($14.90 for ½ dozen)

The satays you normally get at hawkers are a far cry from this Grilled Chicken Satay in Balinese Spices. ‘Skinny and tough’ versus ‘chunky, juicy and succulent’ –I would go for the latter in a heartbeat.

Their satays excel with flying colours, surpassing preceding versions of this time-honoured dish that once used to be a humble dish sold by hawkers.

Accompanying the well-executed satays are the ubiquitous red onion, cucumber, ketupat, and their specially concocted peanut butter gravy.

Maeseilles Seafood Bouillabaisse for 2 ($38.90)

While still piping hot, the ephemeral stew was gulped down mouthfuls after mouthfuls of joyous rich stock full of brininess and intense flavour of the sea. The hearty seafood stew comprises a medley of seafood – fish, mussels, prawns and scallops to name a few – wafting of saffron, pastis and fennel. My favourite component turned out to be the most unassuming-looking one –slices of toasts dunked in a luscious composite of olive oil, mashed potato and saffron. Who would have thought? For a complete meal, saffron paella is served alongside to fill the bellies.

Stewed Fillet of Danish Cold Water Halibut “Lisbon Style” ($22.90)

It wouldn’t be surprising to see me leaving no remnants behind in this dish of Stewed Fillet of Danish Cold Water Halibut “Lisbon Style” –fish lovers will be able to relate. Danish cold-water halibut intermingles with tomatoes, potatoes and onions, in olive oil and beurre blanc forming an inherently flavoured stew.

Jumbo Prawns with Dill and Saffron Paella ($25.90/$44.90)

The Paella kind of disappointed with the lack of socarrat –the caramelised crispy crust at the bottom of the pan. Thankfully they didn’t fall short on flavours. Jumbo prawns, fish, squid and mussels sit atop plump flavourful rice infused and vividly coloured in romesco sauce, and scattered with chorizo.

Moroccan Harira with Chicken and Garbanzo Beans, served with saffron paella rice ($21.90/$32.90)

Tender chicken amped up with a thick and robust Moroccan Harira-inspired sauce speckled with garbanzo beans –this dish makes an ideal poultry option.

Pannetonne Bread and Butter Pudding with Dates ($14.90)

The Pannetonne Bread and Butter Pudding is supplemented with dates and served with a light cardamom crème anglaise for a Mediterranean twist. This dessert is freshly baked upon order; so do allow 20 minutes of preparation time.

Dark Chocolate Fondant with Raspberry Coulis ($14.90)

The Dark Chocolate Fondant with Raspberry Coulis is served straight from the oven, and drizzled with warm chocolate sauce.

I took utmost pleasure in slicing it open and watch the rich molten chocolate flow.

Chocolate Fondue for 2 ($18.90)

As for the Chocolate Fondue, you have a choice of dark, white or milk chocolate, melted down into dulcet fluidness.

Apart from the usual suspects – freshly cut fruits – they have added a few personal touches to distinguish itself from any other Chocolate Fondue, which include homemade marshmallows, chocolate truffles and cookies.

On the whole, desserts did not disappoint. If there’s a secret flair Chef Paul Then possesses behind his exemplar culinary prowess, it is the excellent dessert-making skills. Not so secret anymore, when he proclaimed he made the cookies, chocolate truffles and marshmallows from scratch.

Black & Blue Berries Punch ($10)

21 on Rajah also makes an ideal after-work chill out spot, with its range of alcoholic libations such as sangrias, mojitos, cocktails, beers, spirits, champagnes and wines. For non-alcohol drinkers, recommended mocktails include the Mid-summer Dream, Mint Jam, Mediterranean Sunset on 21.

Visit www.21onrajah.com or www.dayshotelsingapore.com/dining for more information.

21 on Rajah
Days Hotel Singapore, Zhongshan Park
1 Jalan Rajah, Singapore 329133
Reservations: (65) 6808 6847
Facebook page: facebook.com/21onrajah

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STREET 50 Restaurant & Bar at Bay Hotel Singapore presents a global spectrum of flavours – from Italian, French and American to Vietnamese, Indonesian and local – with its own unique twists.

The menu caters to diverse palates of both consumers in Singapore and visitors from across the world, ranging from meats and seafood, Asian selections, gourmet bites to pastas and pizzas. With so many good possible choices, you will have a hard time making a decision on what to order.

Salmon Cutlet

Chef Ricky who helms the kitchen is classically trained in French cuisine, but has also tremendous experience churning out Asian cuisine.

Starters start at $8, pastas range from $12 to $18, mains range from $18 to $22 and Asian selections range from $12 to $24.

For those who work in the vicinity, do not miss out on their value-for-money set lunches, priced at $18++ and $25++ for a three-course meal and coffee/tea.

Hazelnut Escargot ($14 for half dozen, $22 for one dozen)

Making a dramatic entrance is the Hazelnut Escargot.

Slow-baked Burgundy snails are stuffed with hazelnut butter, and flambéed with brandy.

Duck Pot Pie ($22)

The Duck Pot Pie is a personal favourite; it is immensely comforting to dig in.

Encased in a light golden flaky pastry is a well of slow braised duck in rich wine sauce, accompanied by vegetables, and spruced up with hints of spices –satisfying your sensory desires in every bite.

Lamb Veronique ($32)

The Lamb Veronique features a grilled bone-in rib of lamb, doused in a grape sauce accentuated with bacon and croutons for texture, accompanied by vegetables and a side of addictive garlic mash.

The Salmon Cutlet ($22) is essentially grilled salmon steak paired with Pernod (anise-flavoured liqueur) sauce and served with vegetables and Aligot potatoes. The fish is slightly overdone, but the irresistible velvety sauce provides the moisture that the fish was missing.

Lamb Rendang ($24)

The Lamb Rendang is a highlight. The Indonesian Rendang is given a European twist, where a fat, slow-braised lamb shank is laced with rich, luscious Indonesian rendang gravy, and topped off with dried coconut flakes for a finishing touch.

The fall-off-the-bone-tender meat is thoroughly infused with flavour from the robust gravy. This might be one of the best rendangs I’ve had. If they had provided more bread, I would have mopped the plate clean of gravy.

Tiramisu ($10)

STREET 50 was still rather new when I visited, hence they did not have their own in-house pastry chef to design the dessert menu. Their outsourced Tiramisu is decent, infused with kahlua espresso cream.

Durian Pengat ($8)

Although the creamy durian pulp is not made in-house, this dessert comprises more personal touches than the other desserts, such as the freshly made crepe and fruits compote.

Other items that I’m eager to try are: Crispy Roasted Pork Belly ($14), Smoked Duck and Citrus Fruits ($11), Tom Yam Flair Seafood Spaghetti ($18), Orient Barbecue Pizza ($18), Roasted halved spring Chicken with Cajun spices ($18), Roulade of Porkloin with Wild Rice ($20), Crabmeat Istimewa ($16), and almost everything else on the menu. I like that there’s a wide variety and plenty of options for everyone in the family.

STREET 50 Restaurant & Bar
Bay Hotel Singapore
50 Telok Blangah Road
Singapore 098828
Tel: (65) 6818 6681
Facebook page: www.facebook.com/STREET50

Bay Hotel Singapore
Website: www.bayhotelsingapore.com
Facebook page: www.facebook.com/BayHotelSingapore

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HANSANG Korean Restaurant at Grandstand proudly and rightfully claims to be Singapore’s biggest Korean restaurant till date. This flagship outlet is the establishment’s third outlet, after its Holland Village and Novena Square 2 outlets.

Spanning across a whopping 12,500 square feet of space, this spacious 200-seater restaurant houses HANSANG’s central kitchen, 10 VIP rooms and a mini Korean supermarket, LotteMart, which is well stocked with Korean imports that home-sick Koreans residing in Singapore are hankering for.

Assortment of side dishes

In Korean, “HANSANG” describes the generosity and hospitality of the host. In that spirit, this restaurant welcomes all guests to step in and enjoy its splendid spread of Korean cuisine in a cordial environment.

The giant screen in the middle of the restaurant screens popular Korean dramas and K-POP music videos throughout its operating hours. What impresses the most is the sumptuous array of over 100 authentic Korean dishes.

Royal Kimchi

Director of HANSANG, Son Mijin, is an avid cook herself, who serves each dish like she would at home –healthy and tasty, made with love and care, and with barely any MSG. This distinguishes her restaurant from the many other Korean restaurants in Singapore.

Yuja Tea (Honey Citron Tea; $3.50)

To quench your thirst, the Yuja Tea is highly recommended. It is sufficiently-but-not-overly sweet, bursting with a refreshing citrus flavour without an unpleasant sharpness.

To make this at home, you can conveniently purchase Yujacheong in jars (Yuja peel, thinly sliced, marinated in honey), mix a tablespoon of it in hot water, and it’s ready to drink.

This beverage also makes for an effective herbal remedy for common colds.

Haemul Naengchae (Seafood Salad with Mustard Dressing; $22)

To get things started, the seafood salad piques one’s appetite with its potent wasabi-like mustard dressing.

Dubu Jon/Gochu Jon/Saengson Jon (tasting platter)

We had a tasting platter of three different appetisers, comprising tofu pancake, green chilli pancake and fish fillet pancake. The usual portion of each dish will cost $9 for small and $16 for a medium portion.

The Gochu Jon is essentially pancake stuffed with green chilli, pan-seared to a crisp crust. The mild spiciness of the chilli stimulates one’s appetite, while the crispness made it irresistible.

Saengson Jon (Fish Fillet Pancake; $9 for small, $16 for medium)

The springy and crisp Fish Fillet Pancake is a personal favourite.

Goon Mandoo (Pan Fried Dumpling; $13)

Goon Mandoo is the Korean equivalent of Gyoza –pan-fried dumplings stuffed with pork and vegetables.

Ganpoonggi (Dried Chilli & Minced Garlic Chicken; $28)

The Ganpoonggi is a must-try, especially if you’re a fan of Korean fried chicken coated in sauce. Here, the sauce is leniently spiced, garlicky and robust in flavour.

Samgye Tang (Ginseng Chicken Soup; $15/half; $20/whole)

HANSANG’s popular Korean Ginseng Chicken Soup is one of the best I’ve had, if not the best. 50 to 80 bowls are sold per day at its Novena Square 2 outlet.

Using only fresh whole Korean ginseng, and young chicken freshly slaughtered in Johor Bahru, delivered to the restaurant every morning, the flavourful broth also boasts nourishing ingredients such as red dates, pine nuts and ginko nuts.

The chicken is fall-off-the-bone tender, and the soup is tasty without being laden with MSG. Highly recommended.

Mul Naengmyun; Icy Cold Chewy Buckwheat Noodle Soup; $15)

Yolmu Bibimbab ($18)

Instead of an entire portion of white rice, Bibimbab here comes with a mixture of rice and barley, served in a hot stone bowl. This idea actually came about during the war in the 1960s, where barley is used to supplement the shortage of rice.

For a fresh and regular supply of Yolmu (a Korean summer vegetable), Madam Son brought in yolmu seeds from Korea and taught a local farmer how to grow them.

The slightly spicy bean paste soup is poured into the rice, mixing and coating every grain with intense flavour.

US Prime Ribeye ($38 for normal portion)

Their famed Charcoal Barbeque is one of the highlights of our meal. You can choose from a variety of set menus –including USDA Prime Ribeye Set ($100 for 2), Wagyu Set ($148 for 2), Kurobuta Set ($88 for 2), and more –which offer great value for money.

Each set comes with a spread of 6 to 7 side dishes such as sweet potato noodle, pancake, various types of kimchi, anchovies, stew or soup, and hot stone rice.

Modum (Assorted beef platter for two; $58)

Diners can also order from the BBQ à la carte menu, which offers marinated and non-marinated options from red meats to poultry to seafood.

To accompany the succulent meats, three condiments are provided –salt, pepper and sesame, BBQ-based soya sauce and bean paste sauce.

The sophisticated smoke suction system from Korea draws the smoke straight from the grill before it gets dispersed into the air, so you get the sizzle without smelling like one.

US Prime Ribeye on the grill

Yangnyum Galbi (Beef short rib marinated; $35)

The beef short rib is a personal favourite, followed by the Woosamgyub (top grade brisket) and the US Prime Ribeye.

Yangnyum Galbi on the grill

Buffet lovers must not miss out on HANSANG’s Korean Hotpot buffet, reasonably priced under $30.

Buffet Pricing:
Weekend lunch: $23.90++
Weekend Dinner: $28.90++
Weekday Lunch: $19.90++
Weekday Dinner: $23.90++

A selection of cooked food is included in the buffet, including the all-time-favourite Korean rice cakes and sushi.

Hoddeok (Sweet pancakes with brown sugar syrup)

To end the meal, we had pancakes that are crisp on the edges, sweetened with brown sugar syrup filling.

Korean pears and apples –sweet and crunchy!

HANSANG Korean Restaurant
200 Turf Club Road
#02-14 The Grandstand
Singapore 307506
Tel: (65) 6463 6508

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Fish head steamboat is often enjoyed in the open air, with friends and families, standing on no ceremony; slurping on piping hot soup accompanied by a bowl of rice and a few other wok-fried ‘tze char’ dishes –in an unpretentious boisterous setting.

Guan Chee Fish Head Steamboat has taken things a step further, by housing its latest outlet in Food Republic at Parkway Parade. In its own cosy private enclave within the food atrium, this well-ventilated air-conditioned mini restaurant makes the enjoyment of fish head steamboat more accessible, in a comfortable and clean environment.

A little background: Chef Ah Chun has been whipping up Fish Head Steamboats since 1990 and has garnered a slew of loyal fans since his ‘zi char’ days at Hougang and Bedok South Market before joining Guan Chee.

Grouper Fish Steamboat ($52 for large)

They make use of charcoal to heat up the classic and ageless steamboat device, instead of using a gas or electric stove.

Soup bases come in 2 varieties –Clear or Tom-Yum flavoured. We tried the clear soup base. The broth is brewed with a heady mix of pork bones, yellow beans, ikan bilis and other culinary herbs; the rich flavour is evidence of the painstaking efforts that go into preparing it.

The fish head steamboat comes in small (1-2 persons), medium (3-4 persons) and large (5-6 persons) sizes –suitable for individuals, couples or colleagues at gatherings and family reunions.

Creamy Sambal Pork Rib ($16)

Apart from the outstanding fish head steamboat, the chef also whips up delicious ‘tze char’ dishes.

Oyster Eggs ($12.80)

Salted Egg Prawn Ball ($22)

Sweet & Sour Sliced Fish ($20)

Traditional Ngoh Hiang ($16)

The modest looking Ngoh Hiang surprises us with its moist and succulent texture beneath its deep-fried façade. Gratifying, especially when paired with the accompanying sweet sauce.

Meat Beancurd ($10.80)

The Meat Beancurd comes with pickled radish for more texture. I found this dish to be a tad salty for my liking.

Golden Mushroom Beancurd ($12.80)

The Golden Mushroom Beancurd is my top pick. Crispy battered enoki mushroom nestle on a bed of tender tofu, accompanied by a generous amount of prawn and a variety of mushroom. I couldn’t get enough of this!

San Lao Hor Fun ($15.80)

The San Lao Hor Fun is also another personal favourite. I’ve always enjoyed hor fun in general, so I’m judging this based on personal preference. The bountiful slices of fish account for the slightly steep pricing.

Visit Guan Chee’s website to find out more about them and their outlets: http://www.guanchee.com.sg/

For more information about Food Republic at Parkway Parade, visit: http://foodrepublic.com.sg/stores/parkway-parade.

Food Republic @ Parkway Parade
#B1-85 to 87 & #B1-112 to 146
80 Marine Parade Road
Singapore 449269

Tel: +65 6440 4207
Fax: +65 6440 6349

Operating hours:
10am to 10pm (Sun – Thurs and PH)
10am to 11pm (Fri, Sat and eve of PH)

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This Easter, Pan Pacific Singapore has lined up a series of activities and eatables to fill your weekend with endless treats.

Easter Goodies at Pacific Marketplace (1 to 31 March 2013)

Hot Cross Buns ($3 per piece)

The Hot Cross Bun reminds me of the Christmas Stollen cake with the fragrance of cinnamon and speckles of raisins –but this is a lighter version with a hint of citrus.

Easter Chocolate Egg ($18 for 150g)

What’s Easter without eggs? You needn’t dye or paint chicken eggs by hand –this delicious substitute will win the hearts of many.

Chocolate Smiling Bunny ($8.50 for 60g, $22 for 230g)

The Chocolate Smiling Bunny takes no effort to brighten up someone’s day –the reasons are obvious. Cute, yummy, chocolaty –what’s not to love?

Surprise your loved ones this Easter and grab them as gifts before they’re all sold out! If you manage to chance upon pastry chefs working on the chocolate creations at the Marketplace, witness the tempering and embellishing of chocolates by meticulous hands.

Simnel Cake ($55 for 1kg)

The Simnel Cake is a rich, dense and zesty fruit cake with a high ratio of fruit to cake, covered in marzipan, which is essentially a sweet, yellowish paste of ground almonds, sugar and egg whites.

“Easter Trio” Cocktail at Atrium (1 to 31 March 2013)

Enter The Dragon Mocktail (from the regular menu at the Atrium)

The Atrium is one of the nicest places to chill out in the vicinity, much attributed by the seductively designed “lantern-inspired” pods that provide a private and cosy spot for drinks and intimate conversations.

Their award winning mocktail, Enter The Dragon, is a must try. It’s minty, fruity and citrusy –perfect for non-alcohol drinkers.

“Easter Trio” Cocktail ($22++)

Egg 1: Vodka, Midori, Pineapple juice
Egg 2: Gin, Velvet Falernum, Lemon Juice
Egg 3: Malibu, Blue Curacao, Passionfruit Juice

A specially concocted range of cocktails steal the show this Easter –three distinctively different cocktails are poured into eggshells, and set atop shot glasses filled with dry ice for a smoky dramatic effect.

Easter Egg Hunt and Easter Bunny Appearance (31 March 2013)

Kids are not left out (of course); “egg-citing” activities include Easter Egg Hunt and Easter Bunny Appearance.

Join the Easter Egg Hunt at Poolside (Level 4) at 1.30pm, or try to catch the Easter Bunny Mascot as he hops his way around the hotel giving out chocolate eggs between 12pm to 3pm.

Easter at Edge

Good Friday Dinner Menu (29 and 30 March 2013, 6.30pm to 10.30pm)
S$98++ per adult, S$49++ per child
*Prices include free flow of local beverages, coffee and tea

The spread at Edge will feature a plethora of seafood and vegetarian choices such as Alaskan King Crabs, French Oysters, Lobster Bisque, Singapore Chilli Crayfish, Salmon Wellington and Black Cod with Asparagus and Pine Nuts, conforming to the tradition of not consuming meat on Good Friday. Easter-inspired desserts such as Hot Cross Buns, Simnel Cake, Easter Baked Rice Tarts and Chocolate Coloured Eggs will further enliven the festive mood.

Easter Sunday Brunch Menu (31 March 2013, 12pm to 4pm)
S$98++ per adult, S$49++ per child
*Prices include free flow of local beverages, coffee and tea. For an additional $50++, you can enjoy free flow of alcoholic beverages including champagne, red and white wines and draft beer.

Highlights of the Easter Sunday Brunch include a ‘live’ Roti Prata station, Black Angus Rib Eye, Pan Fried Foie Gras and a special seafood cart served tableside featuring fresh seasonal produce such as oysters and lobster –not forgetting the Easter-inspired desserts.

For culinary reservations or enquiries, please call (65) 6826 8240 or email celebrate.sin@panpacific.com.

Visit http://www.panpacific.com/en/singapore/news/spend_an_egg-citing_easter_at_pan_pacific_singapore.html for more information.

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Jollibee is the largest fast food chain in the Philippines, with 780 stores nationwide; it has planted its roots across the globe with a total of 872 branches across South East Asia, the Middle East and North America till date. Continuing to spread the joy, it opens its first store in Singapore on 12 March 2013, at Lucky Plaza along the bustling Orchard Road.

More facts:
- There are a total of 83 staff to date –79% of which are Singapore nationals and Singapore Permanent Residents.
- Jollibee at Lucky Plaza has been given an ‘A’ grading by the National Environment Agency for excellence in cleanliness and food hygiene.
- It has a total seating capacity of 300.

Since its launch in Singapore, the queue has never ceased to extend beyond its restaurant’s perimeters –the bustle goes on throughout the entire day with no allowance for a breather.

Hungry patrons were willing to wait one to two hours in the queue, while hardworking staffs constantly serve with efficiency and geniality, maintaining composure in hectic situations. Orderly and organised best describe the crowded scenario.

The menu here in Singapore is less extensive than the one in the Philippines, but they are planning to bring in new items progressively. The quintessential favourites take centre stage for now; they are of the same quality and taste as the ones served in the Philippines.

Jollibee Spaghetti

Pricing:
- Spaghetti ala carte ($3)
- Spaghetti value meal ($4)
- 1 pcs. Chickenjoy with Spaghetti value meal ($6.60)

Jollibee’s spaghetti sauce is slightly sweet, tangy and savoury, laced with ground beef, chunky slices of savoury ham and sausages, served over spaghetti and topped with melty cheese.

Very unassuming looking, but upon eating, it reminds me so much of the kiddie portion I had at a now-defunct Japanese restaurant my parents used to bring me to when I was a kid. They both evoke the same feeling of joy and glee.

Double Yumburger with TLC

Pricing:
– Yumburger with cheese – value meal ($4.40)
– Yumburger with TLC – value meal ($4.90)
– Double Yumburger with TLC – value meal ($6)
– Aloha – value meal ($6.60)

The Yumburgers comprise 100% pure beef patties for that full-on meaty succulence.

Yumburger with cheese is made with 100% pure beef patty with cheese served with their own special burger dressing; Yumburger with TLC comes with mayo, a thick juicy slice of fresh tomato, crisp lettuce and creamy cheese; Double Yumburger with TLC is double the goodness with a serving of two 100% pure beef patties served with mayo, tomato, lettuce and cheese.

The Yumburgers, like many other burgers available at mainstream fast food joints, would be an exceedingly popular eat-on-the-go belly-filler.

Jollibee Chickenjoy

Pricing:
- 1 pc. Chickenjoy with rice ala carte ($2.80)
- 1 pc. Chickenjoy Value Meal ($3.80)
- 2 pcs. Chickenjoy with rice ala carte ($5.60)
- 2 pcs. Chickenjoy Value Meal ($6.60)

At Jollibee, fried chicken would typically be accompanied by rice and gravy.

The brown gravy, I must say, is highly addictive. I’m instantly reminded of the gravy that accompanies mashed potato.

The nicely seasoned chicken is crisp on outside, tender and juicy on the inside. It sounds cliché, but there is no better phrase to describe the perfect fried chicken than this –it is simply drool-worthy and unpretentious fried chicken.

I like my rice coated in Jollibee’s gravy –every single grain, coated with the savoury goodness.

A Value Meal comes with a drink and fries.

Chocolate Sundae ($1.50)

I’ve always enjoyed soft-serve ice cream from various fast food chains as an inexpensive sweet treat. When it comes to Sundaes though, I cringe at viscous fudge that segregate from the smooth cream ice cream rather than blend into a smooth creamy consistency.

I enjoyed Jollibee’s Chocolate Sundae for its fudge is smooth and melds into the ice cream like how the attraction between different atoms allow of the bonding and formation of a molecule. (Actually I haven’t touched the subject on chemistry in almost 10 years so don’t flame me on this). To put it simply, it’s smooth, creamy and nice when stirred.

Kids went hysterical when the mascot made his appearance. It is such an adorable huggable (large) bee adorning a chef’s hat and dressed in a smart blazer of vibrant red.

The pricing at Jollibee is comparable to the other mainstream fast food chains. This family-oriented fast food chain will definitely be well liked by Singaporeans, and not to mention the local Philippine community who are already familiar with Jollibee.

I foresee new Jollibee outlets sprouting up island wide in the future, attributable to its tremendous popularity. Will the hype die down? I reckon it won’t –just like the many other fast food chains in Singapore that have reaped huge success over the last decades. Its success in the Philippines is a huge indication.

Store Location
6th Floor, Lucky Plaza
Orchard Road Singapore

Opening hours:
Daily from 9am to 9pm

Jollibee Singapore Facebook page: www.facebook.com/JollibeeSG
Website: www.jollibee.com.ph

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I was amongst the first in Singapore, along with a few other bloggers, to sample the launch of Nando’s Angry Mango, thanks to Vibes Communications for making arrangements and Community Games for the kind invitation.

Before I begin my review of Nando’s, here’s a brief introduction of what Community Games is all about. From March to June 2013, Community Games 2013 will be taking place across Singapore. It is a multi-sports competition held across the island, bringing the Games to the heart of the community and connecting residents of different ages, races and living across estates. Organised by the People’s Association, Singapore Sports Council and Community Sports Clubs, with support from the National Sports Associations, the sports featured under CG 2013 include Badminton, Basketball, Bowling, Dragon Boat, Football, Netball, Road Run and Sepaktakraw, Swimming and Table Tennis.

Everyone can take part; simply visit http://www.pacsc.org.sg, click on Community Games 2013, select the sport you’re interested in participating, read the rules and regulations, and download the official registration form on the right hand column.

If you’ve been following me on instagram (@melicacy), or stumbled upon the hashtag #cgsg13, the snapshots of numerous events happening island wide would have you browsing for hours.

Picture taken at Physical ABuse with Cookie!

Not too long ago before the Nando’s get-together, Community Games organised a Zumba session at Physical ABuse –which marks my first time working out in… years (I can’t even count/trace back… it’s been that long). The combination of dance and aerobics makes for an intense workout with a fun approach.

Organiser of the event, Calvin, reflects that the life of bloggers (food bloggers specifically) revolve around eating. Whenever we meet up, it’s always for food. This initiative aims to promote a healthier lifestyle and advocate fun activities that bloggers can do together (besides eating), bringing about a balance of exercising and indulging in good food.

Now, I shall proceed to the food.

Angry Mango Peri-Peri Chicken (Wrap/Burger/Pita) ($11.90 each)

Angry Mango a commingling of mango, Nando’s famed PERi-PERi sauce and flamed-grilled chicken, available in a wrap, burger or pita.

If you’re as clueless as I was about Nando’s PERi-PERi sauce, here’re some information: PERi-PERi is a fiery little African Bird’s Eye Chilli that instils extreme heat in one’s belly; to this chilli, Nando’s has added a handful of herbs, a squeeze of fresh lemon and a touch of garlic to form the basis of their PERi-PERi sauce.

I personally love the Angry Mango in a wrap. The mango provides slight sweetness and tanginess that complement the piquant PERi-PERi sauce. The flame-grilled chicken received nods with its tender meat.

¼ PERi PERi Chicken ($10.90 each)

Apart from the new Angry Mango, we also sampled the all-time favourite PERi PERi Chicken. For those with a heartier appetite, go for the ½ chicken ($18.90).

You can choose your spice level from Lemon & Herb, Mild PERi-PERi, Hot PERi-PERi and Extra Hot PERi-PERi.

The chicken is incredibly juicy and succulent. My stomach is growling as I’m typing this.

To accompany your mains, there is a decent selection of sides to choose from. We tried:

- Peri Sprinkle Chips (Regular: $3.90/Large: $5.90)
- Coleslaw (Regular: $3.90/Large: $5.90)
- Spinach (Regular: $4.90/Large: $6.90)
- Grilled Veg (Regular: $4.90/Large: $6.90)

I am extremely picky when it comes to greens. The Afro-Portugese style spinach didn’t manage to win me over. The only style of spinach I enjoy eating is creamed spinach.

The fries are noteworthy; once sprinkled with the PERi-PERi spice powder, it is highly addictive.

Wild Mushroom Soup & Garlic Bread ($6.90)

The Wild Mushroom Soup is another highlight. The soup is spiked with PERi-PERi for a peppery finish. Chicken bits are also tossed in, providing more texture and an enhanced flavour. This is a must-try.

Madeira Red ($4.90)

Sweet fizzy, pomegranate lemonade with Sprite, finished with a sugary rim

Sparkling Apple ($4.90)

Pasteis de Nata ($4.90)

The Pasteis de Nata is highly irresistible. It is essentially traditional Portugese custard tart with a touch of cinnamon. If it’s too hard to pronounce, you can call them ‘Natas’.

Lighten Up Chocolate Cake ($5.90)

The chocolate cake turned out a little dry for my liking, but the thick, rich chocolate fudge made up for anything unsatisfactory.

Caramel Cheesecake ($5.90)

The Caramel Cheesecake is rich and dense. You’ve got to go for another 3 zumba sessions to rid the guilt, but it’s all worth it.

Visit http://nandos.com.sg/ for the list of Nando’s outlets.

‘Like’ Community Games’ Facebook page https://www.facebook.com/CommunitySportsClub for the latest news.

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KUMO Japanese Kaiseki Restaurant at Icon Village offers an exquisite dining experience. Soaring to great heights like clouds in the sky, its menu is constantly changing and shifting with new textures, tastes and shapes, bringing out the best of each season’s ingredients. “Cloud” translates as “kumo” in Japanese.

Running the show is Executive Chef Hirohashi Nobuaki, who brings his wealth of experience beyond the Japanese shores to share his culinary joys with Singapore.

Let this Kaiseki restaurant take you on a gastronomic journey through progressive courses. If you’re hankering for a surprise, something unpredictable and spontaneous, Omakase dining is a recommended choice for the culinary adventurous, where diners entrust the chef to freely craft a menu based on his reading and judgement on his guests’ tastes and preferences, reflective of the freshest produce available during the season.

Here is a peak of what to expect this spring.

Omakase Kaiseki ($168++ or $198++ with 5 pieces of nigiri sushi)

Assorted seasonal appetiser

The assorted seasonal appetiser commences our meal on a high note. It is a testament to Chef Nobu’s ability to fashion art on a plate that balances the taste, texture, appearance and colours of food with a sense of harmony.

Homemade prawn dumpling with wakame seaweed served in bonito soup

Throughout Chef Nobu’s 30-year culinary career, he has a deep fondness for rare and exquisite bonito. He injects his tasteful creativity into traditional bonito soup, where a fluffy and eggy homemade prawn dumpling creates a beautiful scenario in this course.

Sashimi of Chef’s recommendation

The sashimi of chef’s recommendation is another showstopper. The arc shell is spiked with vinegar miso and accompanied with spring vegetables. Also delightful to consume are the toro (tuna belly) and flounder sashimi. Apart from freshly grated wasabi to accompany the sashimi, chrysanthemum is marinated in vinegar to provide a hint of acidity to brighten up the palate. Chef Nobu also pays attention to small details such as making refined adjustments to the dipping shoyu sauce for a slightly sweeter finish without having it kill the freshness of seafood.

Grilled Saga Wagyu and Spanish Mackerel “Sawara” teriyaki

Each course is consistently seasoned with fervency and finesse.

The Sawara (Spanish Mackerel) is less oily during this season than when it is hauled during winter. That being said, my preference slants towards oilier fish for that extra juiciness and succulence. What made up for the lack of succulence was the teriyaki flavour accentuated with a sprinkling of citrus pepper.

Accompanying the main are shallot vinaigrette, taro that’s firstly braised and then briefly deep-fried, and carrot from Kyoto that’s braised in plum sauce.

The Grilled Saga Wagyu is unpretentiously seasoned with a sprinkle of sea salt, allowing the unadulterated flavour of beef to shine.

Baby Conger eel with vinegar dressing

What seemed like a fear factor challenge to me was consuming the baby Conger eel. It is dressed in vinegar to act as a palate cleanser after several courses amidst the meal. I thought it resembled jellyfish until someone at the table pointed out the eels’ eyes. Following that I found it hard to stomach –it’s a psychological thing. It didn’t taste bad though –just bizarre.

Deep-fried Sakura shrimp with Japanese bamboo shoot served with tempura dashi

Another personal favourite would be the deep-fried Sakura shrimp served with tempura dashi. Despite the several preceding courses, this course was gentle on the nearly full stomach, brimful of umami flavour that arouses the appetite.

Chef’s selection of sushi (3 pcs)

Without having to muster up space in our stomachs, we happily began to relish the immaculate selection of sushi in a heartbeat. Chef presented us with Sayori (halfbeak), sea bream and Anago sea eel.

Hokkaido vanilla ice cream and Japanese strawberry from Fugowa

This dessert looks normal and harmless, but I was instantly blown away by how something so plain looking can be so deceiving on the palate. The quality of the Hokkaido ice cream and Fugowa strawberries speak for themselves.

KUMO Japanese Kaiseki Restaurant
Icon Village, #01-58
12 Gopeng Street
Singapore 078877
Tel: (65) 6225 8433
Fax: (65) 6225 8481
Email: kumo@kitchenlanguage.com.sg
Website: http://www.kumokaiseki.com.sg/
Facebook page: https://www.facebook.com/KumoKaiseki

Opening hours:
Monday to Saturday: 12pm – 2.30pm, 6pm – 10.30pm

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In line with the upcoming grand opening of Shangri-La Bosphorus, Istanbul, Shangri-La Hotel Singapore is presenting an extensive array of Turkish Delights at The Line from 15 to 24 March 2013.

Diners of the Turkish Delights promotion get to stand a chance of winning the grand prize of return business class air tickets on Turkish Airlines to Istanbul and a three-night stay at the new Shangri-La Bosphorus, Istanbul. Other prizes include weekend stays at Shangri-La Hotel, Singapore’s newly renovated Garden Wing and rejuvenating treatments at Singapore’s first CHI, The Spa.

The Line’s impressive theatrical kitchens feature “live” carving stations, freshly baked breads and authentic dips and pastes to accompany. During the ten-day promotion, the menu is rotated daily, offering an extensive selection of Turkish signature dishes that will bring Turkey closer to you in an instance.

Rustic Turkish Bread, Olive Oil and Herb Bread

Pita bread is an essential in Turkish meals. Grab freshly baked bread off the buffet station, and dunk them in the medley of homemade dips available.

We tried Patican Ezamesi (smoked eggplant puree with olive oil and lemon juice), Tahinli Nohut (citrus chickpea dip with Turkish chilli), Haydari (pressed yogurt with garlic and mint) and Sirkeli Kozlenmis Biber (charred red bell peppers marinated in vinegar and olive oil) –and it was really tough for me to pick a favourite, as each had its own distinct quality that I adore.

The smoked eggplant puree was a hot favourite across the table, arriving with a cluster of sweet-sour crunchy pomegranate seeds surrounding the creamy chunk.

The citrus chickpea dip with Turkish chilli is a personal favourite, while the other three vie for second place.

Mercimek Corbasi: Hearty red lentil & fresh herbs soup, homemade crispy pita bread

The red lentil & fresh herbs soup is packed with flavour –thick and rich without the cloying addition of cream.

Domates Yahnili Ve Kasar Peynirli Acik Pide: Pita topped with tomato ragout and kasseri cheese

Turks love their pitas – they have it daily, for breakfast, lunch and dinner – so it’s not surprising to find numerous variations of pita breads with a sundry of toppings at the buffet spread. With that wafting aroma of freshly baked bread, you’d be transported to the streets of Turkey, where bakeries are aplenty,

Lahmacun: Southern-style pita topped with spicy lamb and fresh herbs

The southern-style pita is almost completely blanketed with patty-like spicy lamb that’s accentuated with fresh herbs; you get full-on meatiness in every bite.

Traditional slow cooked lamb with tomato and thyme; smoked eggplant and cheese puree

For the mains, the traditional slow-cooked lamb is a must-try. Its robustness in flavour and ideal tenderness mark a home run.

Shepherds salad

Ic Pilavi; rice pilaf with currant and pine nuts

Pasa Kofta; Hassan pasha kofta kebab

Tel Kadayif; shredded filo with walnuts

Turkish desserts include Gul suyu muhallebisi (rose water milk pudding) and Kremah Kayısı Dolması (made from apricot stuffed with cream) amongst many other sugary treats.

Turkish Tea

To cleanse your palate, sip on the effortfully prepared Turkish Tea. A kettle containing just tealeaves is stacked on top of another containing hot water.

Hot water is poured into the kettle containing tealeaves just prior to serving. This method of tea preparation ensues a stronger intensity.

In addition to the Turkish Delights, diners also get to enjoy some of The Line’s regular buffet spread.

Enjoy the following food porn:

The variety is amazingly expansive with quality to match, and regretfully I didn’t get to try every single item! This is one top-notch buffet line that I will return without a doubt.

Turkish Delights will be featured as part of the lunch and dinner buffet at The Line from 15 to 24 March 2013. Lunch buffet is priced from $49 per adult and $26 per child. Dinner buffet is priced from $72 per adult and $36 per child.

For reservations and enquiries, call Dining Reservations at (65) 6213 4398 or email dining.sls@shangri-la.com.

Visit http://www.shangri-la.com/singapore/shangrila/dining/restaurants/the-line/ for the latest promotions.

Shangri-La Hotel, Singapore
22 Orange Grove Road
Singapore 258350
Tel: (65) 6737 3644
Fax: (65) 6737 3257

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NOOK is Singapore’s first ever D.I.Y pancake house, offering patrons a fun, interactive and memorable experience.

The Rainbow Pancake ($12)

Design your own pancakes with the colourful array of pancake batters –Original Buttermilk, Asian Pandan, Dark Chocolate, Funky Banana and Strawberry Farm to name a few.

Nook is where you can unleash your artistic potentials, and eat your own masterpiece. A griddle is placed in the middle of each table, along with the necessary spatulas for your flipping pleasures.

2-Flavoured Pancakes with a choice of 3 toppings, and $2 per additional topping

There are over 20 sweet toppings to choose from; we chose Caramelised Apples, Strawberry Compote, Oreo Chunks and Cream Cheese.

The temperature of the griddle can be easily adjusted by turning the knob. I like how the pancake doesn’t stick to the surface of the griddle.

The Philly Steak ($14)

Apart from pancakes, Nook also offers a selection of light bites, salads, sandwiches and breakfast items that are available all day long.

The Philly Steak is average at best, essentially regular cheese slices and mediocre pieces of beef sandwiched between stale bread.

The Breakfast Bully ($18)

The Breakfast Bully comprises most items you’d crave for in a breakfast –scrambled eggs, bacon, sausage, sautéed mushrooms, baked beans, vine-ripened tomatoes and brioche.

There’s nothing to shout about though –you can almost replicate this in your own kitchen, but why do that when you can make a better one.

Truffle Me Up ($14)

Truffle Me Up fares better than the aforementioned, but it is also something that you can effortlessly do at home. Thick buttered toast is baked with a savoury mix of eggs, ham and cheddar cheese, drizzled with truffle oil for the finishing touch.

Nook’s Awesome Cheese Burger Soup ($6)

Something worth trying would be Nook’s Awesome Cheese Burger Soup; it’s cheeseburger in the form of soup. Rich, creamy soup is speckled with minced beef and enriched with cheddar. I read in the menu description that lettuce is one of the ingredients tossed into this soup, but I didn’t detect any (which is a good thing for this veggie-hater).

I love the whole concept of D.I.Y pancakes, but the savoury dishes were disappointing, and are in dire needs of refinement.

Nevertheless, I had an enjoyable session with the Openricers! Thank you Openrice for inviting me.

Nooks D.I.Y House of Pancakes
Bukit Timah, 21 Lorong Kilat #01-03
Singapore 598123
Tel: (65) 6466 1811
Website: http://nook.sg/

Opening hours:
Tuesday to Friday: 12pm – 10pm
Saturday and Sunday: 10am – 10pm

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In my books, Triple Three at Mandarin Orchard Singapore ranks top 5 amongst the countless buffet restaurants scattered around our island. The quality never disappoints, and the vast variety satisfies the pickiest of eaters.

From 12 to 28 March 2013, seafood from Norway is in the limelight at Triple Three. The Nordic waters are more nutritious during this time of the year; hence there is no better period than now to feast heartily on seafood. Not to be missed are signature dishes by Norwegian guest chef Adrian Løvold.

Wait in line for freshly shucked oysters, or take your pick at the vast array of seafood on ice, hauled from the Nordic seas, which include Atlantic Lobsters, Blue Mussels, Deep Sea Sweet Prawns, King Crabs and hand-picked Scallops.

When I think of Norway, I think of salmon. Here’s the classic pairing of dill and salmon –extremely relevant since dill is widely used in Scandinavian cookery.

The elaborate buffet spread encompasses Nordic seafood executed in various styles, such as Norwegian Seafood Bouillabaisse, Scandinavian smoked hors-d’oeuvre and Teppanyaki.

Sashimi lovers will be pleased with the selection of fresh Norwegian Salmon, Halibut, Scallop, while those fond of sushi are pampered with an assortment of Maki Rolls such as Saba Mackerel Maki Roll.

To cater to Asian palates, they’ve added a Norwegian twist to traditional Indian dishes, such as Saithe Fish Curry, Salmon Tandoori and Lobster Briyani. The humble Asian dish of fragrant yellow rice that’s typically paired with chicken has now taken on a luxuriant role, with the incorporation of lobster.

Another noteworthy cooking technique would be slow-poaching seafood with seaweed in filtered seawater. This is almost equivalent to cooking fresh hauls, straight from the sea –but cleaner and without having to start your own fire like a caveman out in the wild. Hehe.

The wafting scent of seaweed and seawater transports you to the coasts of Norway.

The Atlantic Cod with Beer Batter is one of my favourite things there. If you love battered fish like I do, this glorious rendition will blow your socks off. To take things up a notch, they pair the golden crispy hunks with rémoulade –nothing like the run-of-the-mill tartare sauce.

Other items available at the Teppanyaki Grill station include Grilled Greenland Halibut with Truffle Miso, Mini Beef Fillet Steak and Grilled Zucchini.

The mashed potato is a plus point. Many buffet spreads neglect the sides and emphasise too much on mains.

Black Squid Ink Chawanmushi with Salmon Trout Roe

Discover flavours of the ocean in a dainty cup of delicate steamed custard, tainted grey from squid ink and topped with tiny pearls of trout roe.

Wok Fried Scallop with Asparagus

Wok Fried Sambal Fried Rice with Norway Seafood

Salmon Asparagus with brown butter emulsion and fennel seeds

During Chef Adrian Løvold’s exclusive collaboration with Triple Three, diners can take on an epicurean seafood journey with his creations that highlight the freshness of premium Norwegian seafood.

Scallops with Jerusalem artichoke, watercress, Japanese onion and fennel seeds

King Crab with chervil, cauliflower and sauce on the shell

Kagoshima; Slow Roasted Wagyu Beef

Carnivores will not feel left out. Although this promotion focuses a lot on Norwegian produce, internationally imported meats are also present.

Norway Jelly Dome

The meal is never complete without desserts. The pastry team at Triple Three meticulously puts together a selection of Norwegian desserts that will thus conclude the whole dining experience on a sweet note.

Norwegian desserts and pastries include the Apple Gjetost pie (a Scandinavian version of the classic apple pie) and Krumkake (a Norwegian waffle cookie).

Raspberry Delight

Apart from the Norwegian-themed desserts, Triple Three’s all-time favourite desserts are also at your sweet tooth’s disposal.

Red Wine and Mix Berries Pudding

Black Currant Tea with Milk Chocolate Mousse

Celebration of Seafood from Norway (12-28 March 2013)

Dinner pricing: $128++

Eat@MANDARIN members will enjoy a special glass of cocktail/mocktail on top of their dining discounts.

Cocktail: Norway Dream – A Norwegian concoction of Banana and aquavit liqueur topped with a refreshing hint of lime juice.
Mocktail: Berry Path – A healthy mix of grapefruit and cranberry juice and soda water.

DBS/POSB cardholders: 50% off for 2nd adult diner.

For dining reservations, please call 6831 6288/71 or email dine.orchard@meritushotels.com.

Visit http://www.meritushotels.com/en/hotelinformation/mandarin-orchard-singapore/whats-happening for the latest dining promotions.

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Durian lovers rejoice whenever the famed Durian Fiesta at Goodwood Park Hotel comes around each year. This is where durian desserts reach their pinnacle; they are artfully created and beautifully presented.

Durian Mousse Cake ($11 per slice; $60 for 1.3kg; $115 for 2.5kg; $158 for 3.5kg)

Returning for another spectacular year of durian jamboree, Goodwood Park Hotel goes slightly beyond its embrace of all-time favourites. Introducing a couple of newcomers as well as bringing back past years’ crowd pleasers, one of which could possibly turn out to be your new favourite.

Durian Chocolate Marquise Cake ($11 per slice; $60 for 1.3kg)

The Durian Chocolate Marquise Cake, for instance, has won the affections of many with the brilliant commingling of D24 mousse, rich chocolate with crushed biscuits and an almond sponge base, presented in distinct layers for a textural mouthfeel. This is a personal favourite.

Durian, Pandan & Coconut Cake ($11 per slice; $56 for 1kg)

The familiar fragrance of pandan subtly captures your attention, while flakes of coconut caress your lips gently before you begin to munch. Sink your teeth into a creamy layer of durian mousse that’s sandwiched in between feather-light sponge cake.

Durian Macadamia Nut Crumble Tartlet ($10.80 for 2 pieces; $28.80 for 6 pieces)

Behind its dainty façade, the Durian Macadamia Nut Crumble Tartlet is big on character and texture. Rich durian puree is densely interspersed with macadamia nuts for lots of crunch.

All the items pictured above can be purchased in a special combo set, which is going at a special introductory price of $35 (till 31 March 2013). The Durian Combo contains a piece each of Durian Mousse Cake, Durian, Pandan & Coconut Cake, Durian Chocolate Marquise Cake, Durian Macadamia Nut Crumble Tartlet and 2 pieces of Durian Puffs.

Durian Fiesta (1 March to 21 July 2013)

Guests can visit the Deli from 9am to 9pm daily, call (65) 6730 1786 or fax the order form (available at the hotel or at www.goodwoodparkhotel.com) to (65) 6737 4073. You may also place your orders online at festivepromotions.goodwoodparkhotel.com.

Thank you Sixth Sense Communications & PR and Goodwood Park Hotel for this sampling opportunity.

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Baked rice, mac ‘n’ cheese, lasagna, potato gratin, risotto, cheese bread, grilled cheese sandwich and cheese soufflé are just some of the many things you can do with the versatile range of Perfect Italiano cheeses.

There are three types of Perfect Italiano cheese available in Singapore: Perfect Italiano Mozzarella Cheese, Perfect Italiano Parmesan Cheese and Perfect Italiano Pizza Plus Cheese.

Perfect Italiano Mozzarella Cheese is stretchy (really stretchy) in nature, with a mild flavour. It is low in fat (35% less fat than regular mozzarella). Perfect for pizza toppings and ideal for lasagna. It is suitable for vegetarians too.

Perfect Italiano Parmesan Cheese is aged for up to 18 months to guarantee a rich and bold flavour. It is ideal for pastas, salads, risottos and soups. I usually buy it in the traditional block form to grate over pastas whenever needed. You can also sprinkle some over potato wedges with some freshly ground pepper and herbs and bake till crisp. That sounds like comfort food to me!

Perfect Italiano Pizza Plus Cheese is a unique blend of three cheeses –Mozzarella (for stretch), Cheddar (for bold flavour) and Parmesan (for bite). It is ideal for pizza toppings, sauces and hot snacks.

These simple and easy to use Perfect Italiano cooking cheeses can easily be adapted in your everyday cooking.

Couple weeks ago, I attended a Perfect Italiano Masterclass with Italian Chef Lino Sauro at Palate Sensastions. Here are three inventive dishes that Chef Lino has come up with, using Perfect Italiano cheeses –wonton with cheese fondue, cheesy maki sushi roll and deep fried potato with oozy gooey cheese within.

Wonton Ravioli with Soya Marinated Prawns and Parmesan Fondue
Serves: 4 pax
Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients:
- 100g Perfect Italiano Parmesan Grated Cheese
- 100g Anchor unsalted butter
- 20 pcs of wonton skin (square shaped)
- 20g light soya sauce
- 30g olive oil
- 2 garlic cloves
- 110g full cream milk
- 1 stalk of spring onion
- 20g white wine
- 10 pcs of tiger prawns (normal ones can do too)

Method:

1. Peel and marinate prawns with soya, garlic, olive oil and spring onion.
2. Make Parmesan fondue by mixing Perfect Italiano Parmesan Grated Cheese, milk, butter and white wine.
3. Warm up mixture in a bain-marie till creamy and season with white pepper.

4. Fill wonton with prawn. Seal nicely. Put in boiling water for 3 minutes.

5. Pour fondue on plate and lay down the ravioli.
6. Season with Perfect Italiano Parmesan Grated Cheese and spring onion.

Rice Roll with Mozzarella Cheese and Salmon
Serves: 4 pax
Preparation time: 15 mins
Cooking time: 5 mins

Ingredients:

- 300g Perfect Italiano Mozzarella Grated Cheese
- 200g cooked sushi rice
- 4 sheets of nori (seaweed)
- 150g cured/smoked salmon
- 100g cucumber (cut into strips)
- 50g rice vinegar
- 5g wasabi
- 200g mayonnaise

Method:

1. Place a sheet of nori on bamboo mat.
2. Spread and flatten rice on top of nori.

3. Lay down salmon, cucumber and Perfect Italiano Mozzarella Grated Cheese in the middle.

4. Hold on to the ends of the bamboo mat and roll, making sure that the ingredients are held inside it.

5. Remove bamboo mat and cut rice roll by one inch.

6. Top with more Perfect Italiano Mozzarella Grated Cheese and warm up rice roll to melt till creamy and stretchy.
7. Serve with mayonnaise and/or wasabi.

Deep Fried Potato with Mozzarella Cheese
Serves: 4 pax
Preparation time: 20 mins
Cooking time: 10 mins

Ingredients:

- 200g Perfect Italiano Mozzarella Grated Cheese
- 400g potatoes
- 50g corn starch
- 50g onion (chopped)
- 5g cinnamon
- 5g ground black pepper
- 5g curry powder
- 2 eggs
- 4 garlic cloves
- 30g lemongrass (minced)
- 20g shallots (minced)
- 300g Japanese breadcrumbs (panko)
- Lemon zest
- Oil to fry

Method:

1. Shred potatoes in food processor and place in strainer. Sprinkle with salt. Drain for 15 mins.
2. Mix dry seasonings.
3. Squeeze potatoes dry and place in mixing bowl.
4. Add cornstarch and mix thoroughly. Add all remaining ingredients (except panko crumbs and oil) and mix well.
5. Add Perfect Italiano Mozzarella Grated Cheese. Drop a tablespoon mixture into the panko crumbs. Coat all the way around.
6. Heat oil in pan. Lower patties into oil and flatten patties with a spatula. Patties should be 2 inches across.
7. Fry until crisp and golden on the bottom. Flip and fry the other side.
8. Drain and ready to serve.
9. Sprinkle a pinch of salt for final seasoning.

I’ll be sharing some of the dishes I’ve made using Perfect Italiano cheeses on Instagram and twitter, so do follow me @melicacy for more #PerfectItaliano #foodporn!

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This season, Swensen’s seafood menu beckons; the Ocean’s Seven promotion offers novel flavour combinations revolving around piscatorial matters. The best part is: they are all reasonably priced, starting from just $14.90.

Spicy Seafood Pasta with Grilled Scallops ($15.90)

Spaghetti in spicy tomato cream sauce, served with fresh grilled large scallops, mussels and prawns.

For those who can take the heat, the Spicy Seafood Pasta will tantalise your taste buds. The execution is decent, but what wowed me was the succulence of the plump and sizeable scallops.

Crabmeat Baked Rice ($14.90)

For comfort food, order the Crabmeat Baked Rice –a Swensen’s signature. While I enjoyed the fragrance of the rice layered with mixed cheese, more creaminess would make this perfect. The chunks of crabmeat brought delight to our taste buds. The ‘cherry on top of the cake’ in this case would be the crispy potato strips that lend a crunchy finish to every bite.

Baked Spicy Salmon with Squid Ink Pasta ($17.90)

Squid ink-infused pasta is made affordable at Swensen’s. I’ve always preferred this sort of squid ink pasta as opposed to regular pasta coated in squid ink sauce. Here, the pasta is prepared in a traditional Aglio Olio style, topped with a baked spiced salmon, asparagus, and complemented with a homemade peach salsa for a tangy twist.

The salmon is thoroughly cooked through in a presumably hot oven, thus lacking the juiciness and moisture that sous vide or slightly undercooked salmon imparts. If you’re okay with the doneness, this dish offers great value for money.

Poached Barramundi in Oriental Cream Sauce ($17.90)

The Poached Barramundi in Oriental Cream Sauce is my top pick. Maybe that’s just me being biased. This plate comprises components that I am fond of: fish, potato and creamed spinach. The fish is poached to tender perfection, drizzled with a unique laksa-infused cream sauce. I am grateful for the invention of creamed spinach; this is the reason for my eating greens with no qualms.

$10 Top Up Options (Limited to 1 top-up item per seafood main course ordered)

If one main course fails to gratify your ravenous appetite, Swensen’s is offering a $10 top up option.

Fisherman’s Wharf Salad ($10)

Salad is made appetising (and a tad unhealthier but who can resist?) with the inclusion of deep-fried fish bites, calamari and breaded shrimps. Once you’ve demolished every single piece of crispy golden deliciousness off the bed of greens, perk up the bland crisp salad with the zesty pineapple BBQ dressing.

The breaded shrimps are my favourite. If you have an aversion to vegetables like I do, you can opt for the Butterfly Shrimp and Hot Fudge Sundae combination –two items for $10!

Butterfly Shrimp + Hot Fudge Sundae ($10)

Head down to Swensen’s for a contemporary-style seafood feast without burning a hole in your wallet!

Visit swensens.com.sg for more information.

The post Ocean’s Seven Seafood Menu at Swensen’s (1 February to 31 March 2013) appeared first on Melicacy.

KungFu Paradise has launched an “All-Day Breakfast Bonanza” promotion, which will be available for a limited period from 4 February to 30 April 2013 at three of its outlets –Bedok Point, JCube and Bugis+.

ANZ and OCBC cardholders get to enjoy 50% discount on the second breakfast item of a lower or equal value from Mondays to Fridays (excluding Public Holidays).

This casual and laidback East-Meets-West café under the Paradise Group offers an affordable and extensive selection of Hong Kong-style classics, Asian delights, Western favourites, drinks and desserts, opening past midnight daily. (Which means you get to eat breakfast items for lunch, dinner and supper!)

To beat the heat, I ordered the Tropical Smoothie ($5.90/$6.90) and the Vanilla Shake ($4.90/$5.90).

The breakfast menu features an affordable range of classic favourites. Here are three items that I’ve tried:

The Spanish Omelette ($8.90) comprises diced capsicum, onions and chicken chipolata, complemented with a tomato sauce served on the side. The omelette is nicely jiggly in the middle unlike overcooked omelettes. Also enjoyable is texture that the diced capsicum provides. For under $10, I find this dish to be most value for money.

The Eggs Benedict with Lemon Butter Sauce ($12.90) comes with perfectly poached eggs sitting atop baked English muffins, sandwiching crisp turkey bacon and ham in between.

It comes with sautéed button mushrooms, cheery tomato and rocket salad with balsamic vinaigrette at the side. The lemon butter sauce was also served at the side. I was slightly disappointed with the watery consistency of the sauce, but upon putting my knife through the egg, the fluid egg yolk appeases.

The Royal Rumble Scrambled Eggs ($10.80) would be my top pick. Crisp croissants are filled with creamy scrambled eggs, turkey bacon bits and chives –simple comfort breakfast food.

With a reasonably low price range, you will be contented if you come without immoderately high expectations.

For more information, visit www.paradisegroup.com.sg

The post KungFu Paradise; All-Day Breakfast Bonanza Promotion (4 February to 30 April 2013) appeared first on Melicacy.

This March, famous chocolate producer of Florence, Chef Claudio Pistocchi, collaborates with Hilton Singapore for a chocolaty Easter and a Cioccolato Dining Experience at il Cielo.

The Hilton Singapore pastry team and il Cielo restaurant chef Omar Bernardi will be presenting an array of chocolaty sweet treats and savouries. This first-ever collaboration will pique the interest of ardent fans of chocolates and gourmands who anticipate with gusto.

Chef Claudio will be in Singapore from Sunday 31st March to Saturday 6th April 2013, to present his first-ever TortaPistocchi Chocolate Week at Hilton Singapore.

It was a privilege to be able to get a glimpse of this chocolate bonanza, and tasting a cup of hot chocolate made by the legend himself. It is by far the best hot chocolate I’ve ever had –so rich it can pass off as a dessert.

Do you like them chocolates dark and bitter, bittersweet, or just plain sweet? ;)

His chocolate cake has won countless of fans in Italy and around the world. Using only quality ingredients – cocoa butter, cocoa and milk cream, and adding no sugar, eggs, butter or flour – this gluten-free chocolate cake will please crowds of all ages, satisfying the most discriminating taste buds.

The chocolate cakes need no adornment – only minimal garnish solely for identification purposes – for its quality shines in every bite. There are several flavours, but my vote goes to the classic!

I also had a taste of the Pistocchi Cioccolato menu, designed by il Cielo restaurant chef Omar Bernardi.

Pistocchi Cioccolato Workshop and Pistocchi Cioccolato Lunch at il Cielo (1st to 3rd April 2013)

Chef Claudio Pistocchi will share his passion for chocolates and shares tips on making a basic ganache and chocolate desserts. The workshop commences at 10am and ends at 12.30pm. After the workshop, attendees will enjoy a special Pistocchi Cioccolato 3-course lunch at il Cielo.

$45++ per person for 3-course meal

Pistocchi Cioccolato Dinner (4th April 2013)
$88++ per person for 4-course meal

Antipasto OR insalata, zuppa OR tagliatelle, il pesce OR manzo, and il dolce

At a one-night only dinner at il Cielo, enjoy TortaPistocchi chocolate in a spectrum of varying intensity and flavours –dark, milk and white, savoury, spicy and sweet.

INSALATA (tasting portion); Mesclun, Wasabi, Goat cheese, Pistocchi-coated Pecan, Cherry Truffle Vinaigrette (foreground), ANTIPASTO (tasting portion); Assorted Vegetables dipped in various Pistocchi Chocolates (background)

I’ve never enjoyed salad as much as I did here –all thanks to the addition of chocolate. The harmonious interplay of bitter, sweet and piquant flavours stimulate the senses, while the crunchy and creamy elements provide contrasting textures for a pleasurable bite.

TAGLIATELLE; Pistocchi Cacao Tagliatelle with Wild Game

Chocolate-infused pasta is tossed with richly flavoured wild game. This is probably the best example of incorporating chocolate into a savoury dish. This dish couldn’t have been any better executed.

To elevate this dish even further, chocolate shavings scatter over the pasta like icing sugar on cake.

MANZO; Wagyu Tagliata, Goose Liver, Coffee Pistocchi Chocolate Aromas

To pair chocolate and meat, coffee-infused chocolate evolves into a sauce that complements rather than elicit bizarre utterance.

Pistocchi Chocolate Selections at Checkers Brasserie: Easter Brunch (31st March 2013), Seafood Friday (5th April 2013) and Saturday High Tea (6th April 2013).

Pistocchi Sachertorte

Do not miss their dessert spread at Checkers Brasserie, featuring Pistocchi Chocolate fudge cake, lava cake, sacher and macarons as well as the Pistocchi chocolate fountain.

Pistocchi Macaron

Beginning 15 March 2013, Easter sweets made of TortaPistocchi chocolates as well as TortaPistocchi chocolate treats will take centre stage at Checkers Deli.

Pistocchi Cheesecake

Sink your teeth into the commemorative Pistocchi Cheesecake, which takes the deli’s famed cheesecake to a whole new level of chocolaty goodness, with the addition of luscious dark chocolate with rice pops by TortaPistocchi.

For reservations, please call 6730 3395 or email ilcielo@hilton.com

Visit Hilton Singapore’s website for more information.

The post TortaPistocchi Chocolate Week at Hilton Singapore; A Cioccolato Dining Experience at il Cielo appeared first on Melicacy.

(Hashtag for the event: #BugisPlus; follow me @melicacy on Instagram)

Regrettably, I had an event to cover earlier in the day, hence I missed out on several restaurants. Nevertheless, I’ll be featuring some of the restaurants I’ve visited at Bugis+ during the past few months, in addition to what we’ve sampled during the food trail.

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Crystal Jade C-Jade HK Café In (#04-05)

Chilled Hong Kong Milk Tea ($3.90)

C-Jade HK Café IN is a casual counterpart of the popular Crystal Jade Group. Targeting the young and the hip, prices are marked down to make it more affordable for students.

“The Chilled Hong Kong Milk Tea makes a smoky, dramatic entrance with smouldering dry ice, presented to you in a flask that looks like it came from a science lab –but don’t worry, you won’t be tested on the periodic table.” This paragraph is extracted from my previous review. Read more about my previous dining experience at C-Jade HK Café IN here: http://melicacy.com/?p=4567.

Baked Square Toast with Assorted Seafood ($8.80)

Under the ‘Chef’s Recommendations’ in the menu, the Baked Square Toast with Assorted Seafood is a must-try. A mini loaf of bread has its middle dug out to create a hole, which is then filled with scrumptious curry brimming with seafood.

Full review of C-Jade HK Café IN here: http://melicacy.com/?p=4567

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Seoul Yummy (#04-11)

K-pop fans can immerse in the culture of Korea, with “Seoul Yummy” food.

Braised Pork Belly with Kimchi ($8.90)

Spicy Rice Cake ($6.90)

Korean Ginseng Chicken Soup ($15.90 for half chicken, $24.90 for whole chicken)

The Korean Ginseng Soup is highly recommended for its impeccably flavoured soup and tender fall-off-the-bone chicken meat.

Army’s Stew with Assorted Seafood ($36.90)

To warm your tummies on a cold rainy day, the Army’s Stew with Assorted Seafood is brimming with succulent seafood and vegetables, in a lightly spiced broth.

Current promotion: Set meal for two @ $49.90++ includes: two Korean roasted barley tea, one choice of army’s stew, assorted popular side dishes, two multi-grains rice, one choice of appetiser and one choice of dessert.

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The Manhattan Fish Market (#04-07)

3-Caesar Salad with Crispy Whitebait ($10.50)

Seafood lovers should look no further; The Manhattan Fish Market’s drool-worthy seafood items will entice.

Fried Country Mushroom ($7.95)

Garlic Herb Mussels ($7.95)

Those who appreciate the good stuff will know not to let the garlic herb sauce go to waste –use the baguette to wipe the plate clean of all traces of the toothsome sauce!

Manhattan Fish ‘N Chips ($11.95)

I will be returning to The Manhattan Fish Market soon to try more dishes, so do check back on my blog for the full review!

Manhattan Flaming Seafood Platter ($37.95)

The massive Manhattan Flaming Seafood Platter comprises hand battered fish fillets, oyster and calamari. The highlight would be the Manhattan Flaming Prawn, flamed before our very eyes. This generous portion gives great value for money! Also noteworthy is the fragrant butter rice that I couldn’t stop eating.

To quench your thirst, the refreshing Citrus Mint ($5) is recommended.

Sizzling Brownie with Ice Cream ($9.90)

Warm, moist brownie is topped with a scoop of vanilla ice cream, a drizzle of caramel sauce and a sprinkling of nuts. Everyone was relishing till the very last crumb.

For more info on The Manhattan Fish Market, visit www.manhattanfishmarket.com and like their facebook page (Facebook.com/MFMSingapore).

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Laksania (#04-04)

Being a latecomer at the food trail, I missed out on the stop at Laksania. But not to worry, I’ll share with you some of the dishes I’ve tried previously.

Seafood Spaghetti ($8.50)

Singaporeans love laksa, but not all of us know of the diversity of this so-called national dish. Laksania ventures into the compilation of laksa of all sorts, from the very traditional laksa from various nations (Singapore, Penang, Sarawak and Kelantan to name a few), to dishes that incorporate the aroma and flavour of laksa (such as fried rice, burgers and pasta).

Sarawak Laksa ($7.50)

Laksa differs in different regions. Singapore’s version is rich of coconut milk, while the Penang and Sarawak version is lighter with the tanginess of tamarind. Which version suits your palate most? My preference slants towards the Singaporean version.

Baked Rice ($8.50)

I enjoyed the baked rice thoroughly, because it spells comfort food all over. The rice is infused with the flavour of laksa, while the melty cheese provides additional richness to this dish. How can I refuse?

Chicken Satay ($3.80 for 3 pieces)

What I would most highly recommend is the Chicken Satay, which is served with a creamy laksa-infused dip. The thick chunks of meat boast tenderness and succulence that even fussy eaters will compliment.

I’ll be doing a separate review for Laksania in the coming weeks, so do look out for it. Meanwhile, you can visit their website for more information.

www.Laksania.com

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Ramen Champion (#04-10)

For all things Nihon, the widely talked about Ramen Champion will satisfy your cravings.

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Ireland’s Potato (#04-01)

If you love to snack on the go, Ireland’s Potato and Taipei Station (a few steps away) are your best bets. I’ve tried Ireland’s Potato prior to this food trail; Wasabi Mayonnaise remains as my personal favourite condiment. Honey Mustard would rank at second place.

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ThaiExpress (#04-08)

My top pick for this Bugis+ feature would be ThaiExpress. Their revamped menu defies all preconceptions of chain restaurants, deserving approval and praise. Here are some of the dishes I’ve tried prior to this food trail.

Khoa Tang Naa Tang; Thai Rice Cracker served with Special ThaiExpress Creamy Chicken and Shrimp Sauce ($7.90)

A personal favourite would be the Thai Rice Cracker served with their special creamy chicken and shrimp sauce. Highly addictive!

Tom Yum Peek Gai; Crispy Tom Yum Chicken Wing ($8.30)

The wings exceeded my expectations. It is lightly crisp on the outside and succulent on the inside. Nicely seasoned, it needs no condiment.

Mee Krob; Crispy Caramelised Noodle with Chicken Cube ($7.90)

The Crispy Caramelised Noodle with Chicken Cube is another personal favourite. The crispy vermicelli noodle seemed to be deep-fried and tossed with a sweet, tangy and slightly spicy sauce. Why did they take so long to churn out this winning recipe?

Mee Sua Phat Kee Mao Talay; Fried Mee Sua with Seafood and Vegetable ($10.30)

Can’t believe I’m saying this, but this is ANOTHER favourite dish. I hardly encounter so many favourite dishes in a single restaurant. Don’t make me decide which one I love most. I might pull out a dagger.

Mun Cheam; Steamed Sweet Potato with Coconut Milk ($5.30)

The Steamed Sweet Potato with Coconut Milk is a simple dessert that left an impression. The only kinds of sweet potato I fancy are those with a brilliant shade of vermillion. Steamed till soft without being mushy, the drizzle of coconut milk elevates this crop to a sweet new high.

I’ll be doing a separate post on ThaiExpress pretty soon (which includes more dishes)! Do look out for it.

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Kungfu Paradise (#01-13)

Eggs Benedict with Lemon Butter Sauce ($12.90)

Our food trail didn’t cover Kungfu Paradise, but its All-Day Breakfast Bonanza promotion is noteworthy. It is available from 4 February to 30 April 2013. Diners can now have breakfast for lunch or dinner, any time, any day.

Spanish Omelette ($8.90)

The Spanish Omelette comprises of various textures, including diced capsicum, onions and chicken chipolata, complemented with a tomato sauce.

Royal Rumble Scrambled Eggs ($10.80)

The Royal Rumble Scrambled Eggs would be my top pick. Croissant filled with scrambled eggs, turkey bacon bits and chives –simple comfort breakfast food.

For more info, visit www.paradisegroup.com.sg

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Poulet (#04-12)

Poulét de Cranberry ($17.80 for half, $30.80 for whole)

What has garnered a loyal following would be Poulet, for affordable French fare. The snaking queue is evidence. Thank goodness they have expanded with two other outlets, in Great World City and Chinatown Point! Check out my previous review here: http://melicacy.com/?p=4537 (Bugis+) and http://melicacy.com/?p=4967 (Great World City).

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Chef Daniel’s Kitchen (#07-04/05/06/07)

Pan-fried Red Mullet ($19.80)

For a more exquisite dining experience, head to the highest floor of Bugis+ –to Chef Daniel’s Kitchen. Do not let its elegant façade intimidate you! Their Gourmet Set Lunch is affordably priced, from just $16.80 onwards!

The sophisticated dish of Pan-fried Red Mullet comes with an Asian medley of Tianjing cabbage, lyonnaise potatoes, bacon and green peas.

Signature Crab Meat Burger ($16.80)

Chunky prawn and crabmeat patty paired with DK7 Spice Blend

Chef Daniel’s Signature Crab Meat Burger is paired with his famed DK7 Spice Blend, which is also available for purchase in jars.

Danish Golden Trout ($30++ per fish)

When I visited Chef Daniel’s Kitchen several months ago, I tried the seasonal Danish Golden Trout.

Renowned for its sweet flesh, it is simply steamed with superior soy sauce and fragrant oil to highlight the freshness of the fish.

For more information, visit: http://www.chefdanielskitchen.com/

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Aloha Ma Maison (#01-12)

Mixed Fruits Pancake ($15.80 with whipped cream)

Step into Aloha Ma Maison, and the Hawaiian music immediately transports you to Waikiki Beach, with images of swaying palm trees, white sandy beaches and floral-printed garments flashing before your eyes.

Mixed Fruits Pancake ($13.80 without whipped cream)

In addition to the quintessential maple syrup, they have also come up with coconut and guava syrup. While I enjoyed the fragrance of coconut, most votes at the table went to the guava.

For more information, check out their facebook page: www.Facebook.com/mamaisonsg

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Berrylite (#05-03)

Berrylite will appeal to the health conscious and those who are watching their weight. It’s a healthy alternative to regular ice cream. They basically offer frozen yogurt, and flavoured frozen yogurt, with a multitude of toppings to choose from.

This striking parfait comprises plain frozen yogurt layered with granola and fresh fruits, drizzled with maple syrup. Yogurt is rather tart in nature, so thank goodness for that maple syrup! My sweet tooth approves of this. *Smacks lips*

The caramel flavoured frozen yogurt is my favourite flavour, but it’s only available for a limited period. (SAD MAX) Most people may find it too sweet –but that’s also the reason why I’m so in love with it. My sweet tooth was screaming in joy.

For more information, visit www.berrylite.com and facebook.com/Berrylite.Yogurt.Singapore

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Blackball (#01-14)

Mix & Match ($4.90)

Also a talk of the town, Blackball has gotten me hooked. I usually order the Mix & Match, where I get to choose 4 toppings to go with the requisite base of grass jelly. The usual suspects in my bowl of Blackball revolve around all things yam, sweet potato, nata de coco and ice jelly. I have an aversion to red bean; therefore I refrain from ordering their Signature.

Honeyed Yam & Crushed Ice

I also tried their Honeyed Yam & Crushed Ice dessert, but it didn’t get me jumping up and down. I’m a loyal fan of their grass jelly-based Blackball dessert!

For more information, check out their facebook page: https://www.facebook.com/Blackball.Singapore

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What an extensive post… I hope you’ve not lapsed into a coma, like how I had experienced a food coma from the food trail. But what fun it was! Thanks Omy.sg for inviting me.

Picture credit: Omy.sg

Picture credit: Omy.sg

For the list of dining establishments at Bugis+, visit: http://www.bugis-plus.com.sg/malls/website/category-dine.aspx

The post Food Trail at Bugis+ with Omy bloggers appeared first on Melicacy.