Singapore Chilli Crab
Calling the attention of seafood lovers! Every Friday and Saturday night from July to September 2014, “SeafoodFest” meets International Buffet at The Square restaurant of Novotel Singapore Clarke Quay.
Work your way from the Seafood on Ice section that features white clams, tiger prawns, baby lobsters and plump juicy oysters. Continue reading
Singapore is just a causeway apart from Malaysia, which explains high figures of Singaporeans travelling into Malaysia –some just for makan (eating) or a day of shopping in Johor Bahru. I myself travel to Johor Bahru frequently, mostly for the enticing food.
In desperate need of a holiday, away from home without having to board a plane, Malaysia makes an ideal destination. Puteri Harbour is a destination in itself. Spend a weekend at this peaceful and tranquil locale booming with restaurants, retail outlets and popular attraction Sanrio Hello Kitty Town (its first outside Japan).
Easily accessible from Singapore’s Tuas and Woodlands checkpoints and only 20 minutes from Senai International Airport, Traders Hotel at Puteri Harbour offers comfort with 283 rooms in total. Continue reading
Prickly Piquant Crab
Poolside dining, barbecued seafood, meats, and fresh, succulent crabs –this, amidst lush greenery in the premises of Traders Hotel Singapore, smacked in the Orchard Road precinct.
The ambience of Ah Hoi’s Kitchen is deliberately casual, minus the sloppy and rowdy aspects, open-air – meaning no air-conditioning – with both indoors seating and outdoors at the patio.
Steamed Sri Lankan Crab – crab steamed with old ginger and ‘hua diao jiu’ (Chinese wine)
Ah Hoi’s Kitchen rolls out a “crab it your way” promotion offering Sri Lankan crabs prepared in 12 different ways, featuring four crab dishes a week, rotating every three weeks:
Menu one: Crab Congee (crab and congee cooked in superior stock and topped with crab roe), Crab Beehoon (beehoon or vermicelli wok-fried with crab, sun-dried shrimps and Tianjin cabbage in a superior stock), Mumtaz Crab (crab curry of mild cashew nut and tomato coulis, served with local baguette), and Udang Geragau Crab (crab wok-fried with dried shrimps, Thai basil and chilli.
Menu two: Crab Noodle (crab and rice noodles in a creamy superior broth), Crab Almondine (crab wok-fried with crispy almond and cereal crumb), Crab Tau Cheo (crab cooked in a tangy yellow fermented bean sauce) and Crab in Coconut Juice (crab cooked in young coconut juice with hints of kaffir lime and chilli padi).
Menu three: Crab Salted Egg (crab cooked in salted egg yolk sauce), Steamed Crab (crab steamed with old ginger and ‘hua diao jiu’), Crab Kaffir Lime (crab dusted with kaffir lime soil and slow cooked over charcoal embers), and Prickly Piquant Crab (crab wok-fried with Sichuan pepper, pickled garlic and citrus salt).
Sri Lankan Crab Beehoon
The Sri Lankan Crab Beehoon earns my vote. Beehoon (vermicelli), originally a poor man’s food, has been elevated to a point of no return in the flavour department. In case you were wondering where the vermicelli got its flavour from, it’s been tossed with crab, sun-dried shrimps and Tianjin cabbage and stepped in superior stock till the flavours are well absorbed. The degree of wok-hei fragrance reaches its peak in this dish –tremendously well executed. Continue reading
Bar-Roque Grill celebrates its first year anniversary with 13 days of classic French dishes from 1 July 2014, leading up to French’s National Day, Bastille Day, giving lovers of French cuisine more reason to indulge in a flamboyant feast revolving around the best of France in this cosy yet sophisticated enclave.
Charcuterie board ($38/$62) – pork rillette, foie gras, chicken & sunchoke terrine, pork knuckle terrine, white kurobuta smoked ham, duck prosciutto, salami, country duck pate and rabbit rillette
The celebratory menu features classic Northern and Southern French dishes not commonly found in Singapore, such as Escargot Fricassee, Provencal appetiser Pistou Soup, Veal Cordon Bleu, classic steak dish Tournedos Rossini, slow-cooked casserole Cassoulet, hearty Braised Lamb Shank Provencal and more. Throughout the celebrations, a variety of five to seven types of French cheeses will also be available, as well as Burgundy and Champagne wine promotions (from 1 to 6 July) and wines from the South of France (from 7 to 14 July).
Classic Tarte Flambee ($14/$22)
Dining at Bar-Roque Grill transports one to the dazzling Baroque period of 17th century Europe. Alsace-born Chef Stephane Istel who helms the kitchen draws deep from traditional roots, with dishes classic yet powerfully responsive to modern times.
The Classic Tarte Flambée carries familiar features one would associate with pizza –crust and toppings. Unlike pizza, the crust of this tart flambée is light, crispy and cracker-thin. Topped with bacon, onions and of course lovingly melted cheese to bind everything together.
Bouillabaisse ($42)
The Bouillabaisse arrives in three separate components: saffron broth, croutons with rouille, and of course the focal point, grilled seafood accented with fresh dill, perked up with grilled red peppers, and laced caramelised onion that elevates this dish to a whole new level. Continue reading