Judging by amount of seafood Singaporeans consume in a year –over a whopping 140 million kilogrammes a year – it is an undeniable fact that Singaporeans enjoy eating seafood. What if there comes a day when our favourite seafood ceases to exist?
Did you know that 90% of the world’s oceans are fully exploited and overfished? With increasing demand and decreasing stocks, it is estimated that seafood stocks will collapse by 2048 if the consumption and fishing rates persist. Blame overfishing (fishing out of the sea faster than species can reproduce), destructive practices, by-catches and illegal fishing if you must, but do your part by opposing such practices. Choosing the products you purchase for home-cooking wisely and supporting dining establishments that are advocates of sustainable seafood are the first steps you can take.
To heighten awareness about sustainable seafood consumption among the general public and within the food industry, World Wide Fund for Nature Singapore (WWF-Singapore) partners with Marine Stewardship Council (MSC) to inaugurate Singapore’s first ever Sustainable Seafood Festival. During the festival, from 8 to 15 June 2014, the public can look forward to exclusive offers and promotions centred on sustainable seafood at participating restaurants, hotels and retail partners. Continue reading
Local Celebrity Chef Daniel Koh embarks on a new dining concept, Le Cuisine, which pairs the gratification of salads and casseroles with a blend of Eastern and Western gastronomy. Spot European cooking techniques flirting with familiar Asian flavours.
Chinatown Point, the latest retail mall in Chinatown popularised by its new makeover and inviting tenants such as Daiso and Thye Moh Chan, is probably the only mall in Chinatown that’s hangout-worthy for youths. The numerous eateries are a draw. Le Cuisine sets itself apart from the rest with its charming interior design, and casual yet gratifying dishes chaperoned with passion and care. The setting is decidedly cheery and casual – cut the formalities, minus the solemnness – catering to a wide audience.
Braised Lamb Shank ($15.50)
Chef Koh scores a major goal, with due credit going towards his unwavering focus on high calibre execution. The pricings are kept attractively affordable without compromising on quality; salads are priced from $7.80, mains from $13.50, and desserts from $5.50. Continue reading
Sashimi of Yellowtail, Seaweed, Lemon, Radish by Chef Jarad Gallagher
The Singapore Resort & Spa Sentosa draws the attention of epicureans by bringing in a different Michelin-starred chef each month to showcase their culinary finesse at the award-winning restaurant, The Cliff.
Last May, Michelin-starred Chef Pascal Aussignac blew diners away with his élan in French and British gastronomy (read my post here: https://melicacy.com/?p=7243). This June, Michelin-starred Chef Jarad Gallagher from Chez TJ makes a foray into our tropical island, all the way from California, presenting a 6-course dinner menu curated specially for this rare occasion. Continue reading
First and foremost, here’s wishing FRANK by OCBC a happy 3rd birthday!
The chick, cheery and vibrant design of their latest FRANK Store at Orchard Gateway sure drew a lot of crowd.
Targeting youths, FRANK by OCBC has come up with tips, and “Frank Thoughts to Live Your Dream”.
A strong advocate of healthy eating, Cedele’s products revolve around wholesome, natural and healthy ingredients, containing no preservatives, premixes and trans fat.
This Father’s Day, treat dad to the Caramel Sea salt Tiramisu Cake, priced at $55 per 8-inch cake and $7 per slice. Continue reading
South America ranks as the fourth largest continent, and the fifth largest in population. The culturally diverse country reflects a rich and diverse culinary landscape.
With such an inviting scenario, we warmly welcome the introduction of PISCO South American Kitchen and Bar, located at Resorts World Sentosa. Named after the port of a colonial town in Peru (which is a Quechua word that means “bird”), PISCO South American Kitchen and Bar encompasses a library of South American fare from Peru, Chile, Brazil and other countries of the continent. Continue reading
Limited Edition ‘Bamboo’ Package with 8 Mini Dumplings ($21.80/assorted flavours)
This Dragon Boat Festival (Duan Wu Jie), Toast Box’s ‘bamboo’ inspired packaging stands out from the rest, unfortunately the rice dumplings are comparatively underwhelming. Continue reading
This Dragon Boat Festival (or Dumpling Festival to some), Peony Jade is one of the few establishments with a broad selection of rice dumplings. This year, delighting guests are 3 new creations alongside Cantonese and Peranakan bestsellers. Continue reading
Din Tai Fung successfully prevails as one of Singapore’s top dining establishments and household name since its introduction. The quality of food remains consistent, as outlets continue sprouting across the island. This Dragon Boat Festival, Din Tai Fung makes for a safe choice to turn to for high quality yet affordable rice dumplings that are bound to gratify.
Din Tai Fung completes the celebration with two flavours – the sweet Red Bean Rice Dumpling and the savoury Rice Dumpling with Flavoured Pork – that are both equally enticing. Continue reading
Marina Mandarin Singapore’s Peach Blossoms rolls out 4 varieties of rice dumplings that flaunt the kitchen’s adeptness in both traditional and modern aspects. Continue reading
Sheraton Towers Singapore Hotel’s Li Bai Cantonese Restaurant pushes the boundaries further this Dragon Boat Festival, presenting the new and outlandish Steamed Beef Knee and Kidney Bean Rice Dumpling that will pique the interest of adventurous eaters. Continue reading
To be honest, I never knew what Dragon Boat Festival was about, except for the fact that it involves the consumption (and to my late grandma, the handcrafting) of rice dumplings. I am slowly but surely touching base with traditions, re-engaging what used to be trivial to me but significant to my grandparents and forefathers.
Dragon Boat Festival marks the day of commemorating the sacrifice of a legendary Chinese poet who drowned himself in Mi Lo River, millenniums ago, to protest against corrupted rulers. Out of respect, rice dumplings were thrown into the river to provide food for the fish and preventing them from feeding on the poet’s body. Since then, Dragon Boat Festival is celebrated on the fifth day of very fifth lunar month of the Chinese calendar (which falls on 2nd June this year).
Today, rice dumplings have become a delicacy, available in a myriad of flavours –some of which are inventive and unorthodox creations never seen before, some of which remain true to traditions.
Royal Pavilion debuts its first-ever series of dumplings this Dragon Boat Festival –one of which you must not miss is the “Lao Gan Tie” Mushroom Dried Shrimp Dumpling ($9.80+) made with Royal Pavilion’s famed “Lao Gan Tie” sauce. Continue reading
A requisite element during Dragon Boat Festival, rice dumplings at Fairmont Singapore’s Szechuan Court Restaurant come in unconventional massive proportions, crammed full of high quality ingredients.
The gargantuan bundles of bamboo leaf-wrapped parcels are available in four different flavours this year, inventively created by Dim Sum Chef Mandy Yeo. Here, timeless traditional classics are combined with contemporary touches. Continue reading
Here’s wishing Magnum a happy 25th birthday! You’re almost as old as I am, which means I’ve been enjoying the goodness & deliciousness for most parts of my life. Thank you for all the joy you’ve brought into my life. A stick of ice cream that does wonders –only Magnum, the iconic ice cream brand, is capable of that. Continue reading
It was much to fans’ exhilaration when Chef Cat Cora came back to Singapore early last May to see the launch of the new lunch menu at Ocean Restaurant by Cat Cora. I happened to be one of that lucky fangirl who got to meet her in person and had an opportunity of attending her cooking demonstration.
I will be sharing two of her recipes in this post, one of which is part of the new 4-course lunch menu at Ocean Restaurant by Cat Cora. Continue reading