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

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

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

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

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

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

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Ramada and Days Hotels Singapore at Zhongshan Park launches exciting new items this August

Spice Marinated Slow-Baked Duck Leg ($24.80)

Ramada and Days Hotels Singapore at Zhongshan Park launches exciting new items in both the a la carte menu and buffet spread this August in conjunction with Singapore’s 49th birthday. Celebrating the flavours that Singaporeans grew up with, Flavours at Zhongshan Park brings across local favourites with a western spin.

Prawn Laksa Risotto with Coconut Cream ($18.80)

The Prawn Laksa Risotto is a standout. Regular cream is replaced with Asian ingredients such as laksa paste and coconut cream. Accompanying the invigorated grains are succulent scallops, squids and prawns.
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National Day Buffet at STREET 50 Restaurant & Bar

With National Day looming around the corner, restaurants and dining outlets geared up to celebrate this nation wide phenomenon. STREET 50 Restaurant & Bar makes no exception to indulge families for a National Day Buffet Promotion. Dining reservations may prove hectic and problematic especially on a public holiday, however patrons can dependably expect a good meal and relax in this decent soft lighted dining atmosphere. Chef Ricky, classically trained in French cuisine and his highly proficient culinary team meticulously prepares the buffet line with flavors from traditional local dishes.

Their signature drink, Ais Serai, is a homemade lemon grass concnction that’s sparkling and refreshing for a humid day on this tropical island.

Tiger Prawns with Warm Ginger Sauce whets the appetites for seafood lovers. Expect to come back for seconds and even thirds of this dish.

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Szechuan Court at Fairmont Singapore unleashes a new menu featuring reinvented classics

Double Boiled Bird’s nest Chicken Soup ($48)

Keeping up with modern times, Fairmont Singapore’s Szechuan Court – renowned for serving outstanding Szechuan and Cantonese cuisine in Singapore – unleashes a new menu that features reinvented classics.

It would be an arduous task to please both traditionalists and modernists at the same time, but Szechuan Court succeeds in injecting modernity in traditions seamlessly without losing the essence of Szechuan and Cantonese flavours.

Golden Mini Bun stuffed with Beancurd and Minced Pork in Hot Bean Chilli Sauce ($7.80 for 2 pieces)

In the dim sum department, novel creations include the Golden Mini Bun stuffed with Beancurd and Minced Pork in hot Bean Chilli Sauce –a medley of textures in one bite, chaperoned with a mild hit of spice.
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Madam Kwan’s Truly Malaysian Cuisine at VivoCity

Food is always a talking point amongst Singaporeans; we travel across the island and for some even across the globe for the love of food. Our neighbouring country, Malaysia, for instance, is a dining destination popular amongst Singaporeans for its richly flavoured dishes. Many have travelled to Malaysia for a taste of Madam Kwan’s famed nasi lemak. The opening of the 200-seater outlet in VivoCity, Singapore, brought innumerable joy to fans in Singapore.

Nasi Lemak ($13.90)

What’s so great about Madam Kwan’s Nasi Lemak? Continue reading

18th World Gourmet Summit (26 March to 5 April 2014)

The annual World Gourmet Summit is back for its 18th edition, presenting another exciting series of culinary events that will be of great interest to lovers of fine food.

From 26 March to 5 April 2014, masterchefs from around the world – including Michelin-starred chefs Tomas Buhner, Sergi Arola, Alexandre Gauthier, Lorenzo Cogo, Sang-Hoon Degeimbre and Mathieu Viannay – will be participating in exclusive dinners, hands-on culinary workshops and educational sessions, bringing with them their own definition of classic fine dining in conjunction with this year’s theme ‘The Classics’.

Establishments that will be hosting World Gourmet Summit events are as follows: Forlino, Clifford at The Fullerton Bay Hotel Singapore, Grand Hyatt Singapore, Majestic Restaurant, Dolce Vita at Mandarin Oriental Singapore, The Prime Society, Raffles Singapore, Stellar at 1-Altitude, Tippling Club, The St. Regis Singapore, Tung Lok Signatures at Orchard Parade Hotel, Skirt at W Singapore and The White Rabbit.

22 partner restaurants – including Gattopardo Ristorante Di Mare, il Lido, Table at 7 and Wooloomooloo Steakhouse – will also be presenting exclusive World Gourmet Summit menus that will be available only during these eleven days.

Highlights include the Sunday Brunch presented by The Macallan & Scottish Seafood Collaborative Group at Tamirand Hill, Rhone Valley Wine Dinner with Nicolas Perrin & International Masterchef Mathieu Viannay at The Fullerton Bay Hotel Singapore, Eu Yan Sang Dinner featuring International Masterchef Arron Huang at Majestic Restaurant, and more.

The upcoming Eu Yan Sang Dinner on 31 March 2014 featuring International Masterchef Arron Huang and Hosting Chef Yong Bing Ngen at Majestic Restaurant is an exemplar of healthy indulgence. The two acclaimed chefs will be combining their prowess in Chinese culinary with the virtues of some of the finest traditional Chinese medicinal herbs from Eu Yan Sang, presenting a well-balanced and nutritious 6-course meal.

Taiwanese Masterchef Arron Huang, President of the Association of Taipei Cooking, who is passionate about developing and expanding Taiwan’s cuisine across the globe, feels that World Gourmet Summit is a great avenue for chefs around the world to showcase their distinctive style of cooking.

Hosting Chef Yong Bing Ngen, who has over 30 years of experience under his belt, believes an accomplished Chinese chef should have a solid foundation of Chinese cooking techniques and be continuously exposed to different ingredients and produce available in the market.

Chef Arron Huang’s famous traditional Taiwanese cuisine will be served alongside modern Chinese creations of Chef Yong with a theme of ‘Classic vs Modern’. I have never encountered so many different herbs in a single meal!

Fried Roast Duck Breast and Shrimp with Chinese Angelica and Licorice (by International Masterchef Arron Huang)

We all have that preconceived notion that Chinese medicinal herbs are bitter; but with cautious and meticulous encompassment, the dishes are well balanced and never overwhelming. Continue reading

New Menus at Forest and Tangerine of Resorts World Sentosa

Steamed Salmon with Ginger Flower, Lemon and Kaffir Lime Leaves (part of Forest’s 8-course Sunday lunch menu)

Excitement surges twofold at Resorts World Sentosa as two celebrity chefs’ restaurants, Forest and Tangerine, unveil new gourmet offerings for a refreshed gastronomic sojourn.

Forest, helmed by Chef Sam Leong, has launched a Sunday lunch concept that satiates diners with an exquisite 8-course meal. Each dish reflects chef’s creativity in interpreting Chinese classics with a modern twist.

Duo combination Platter: Baby Abalone with Sichuan “Ma La” Sauce (foreground) and Wok-fried Crispy Duck pressed confit and Yam served with Mushroom Sauce (background)

Several duo combination platters add up to a total of 13 dishes in this 8-course meal. Continue reading

Din Tai Fung’s Art of Making Xiao Long Bao hands-on Workshop with The Lion Men

Screaming fans lined up outside the entrance of Suntec’s Din Tai Fung on 12 February 2014, anticipating the arrival of the lead actors, Wei Liang and Tosh from Jack Neo’s latest movie, The Lion Men, who arrived in a trishaw in style accompanied by the vibrancy of a lion dance performance.

Recently awarded as Most Influential Brand (Restaurant Category) voted by Generation Y (age 18 to 28), household brand Din Tai Fung is proud to be a title sponsor of The Lion Men.

Fans and several members of the media partook in the Xiao Long Bao culinary workshop, which started with a demonstration, followed by a hands-on session, and ends with a sumptuous Lo Hei High Tea session.

The Art of Making Xiao Long Bao is no small feat. Each Din Tai Fung Xiao Long Bao undergoes 6 precise preparatory stages, weighing 20.8 to 21.2 grams each, and pleated with a minimum of 18 folds. Continue reading

Weekend Brunch at Violet Oon’s Kitchen

Vietnamese Pulled Pork Burrito ($18)

Violet Oon’s Kitchen is one of my favourite Peranakan-themed restaurants of all time, starring renowned food specialist and chef Violet Oon. As Singapore’s Food Ambassador, Violet Oon often represents Singapore in various significant events abroad. She is known for her cooking as well as her opinions on food, earning a glowing reputation that spans the international arena.

A weekend brunch menu was introduced in June 2013, giving you more reasons to unwind at Violet Oon’s Kitchen on leisure days. Available from 9.30am till 3pm, the brunch menu is where age-old traditions meet creativity. Those hankering for Violet Oon’s time-honoured Peranakan dishes can still order from the regular lunch menu from 11.30am till 3pm. Continue reading

Platters Bistro & Wine Bar collaborates with Chef Jeremy Nguee (November 2013 to February 2014)

Introduced more than a year ago, Platters Bistro & Wine Bar continues bringing excitement to the ‘dine and share’ concept with its unique Chef-Designed series, where the menu is re-designed every four months by a new guest chef.

From now till the end of February 2014, the spotlight is on Chef Jeremy Nguee, chef-owner of Preparazzi. A shining star in the catering industry in Singapore, he was also the official caterer for the recent Dinner En Blanc.

Gourmet healthy food is the focal point and a mainstay in Chef Jeremy’s line of work. Sounds painful to be deprived of deep-fried munchies and comfort food huh.

This collaboration gives Chef Jeremy a nod and a rare opportunity to be adventurous and creative, without a care of how artery clogging it may be, showcasing his love for comfort food, and what he truly is deep inside.

The theme this round is based on sinful indulgence and full flavours, nicknamed the #fatdieyou series. The nickname came across as off-putting to me initially, but the moment the food reaches my palate, the apprehensiveness is dispelled.

Thunder Thighs & Crackpot Rice ($36/$68)

The Thunder Thighs & Crackpot Rice consists of meaty and succulent French frog legs (‘Cuisses de Grenouille’) and soft shell crabs that are battered and deep-fried, accompanied by tobiko, hollandaise and bacon, sided with crab roe rice that’s cooked with pork lard –so sinful but so flavourful.

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Penang Hawkers’ Fare at York Hotel (13 December 2013 to 1 January 2014)

York Hotel’s well-liked Penang Hawkers’ Fare is back! Launched in 1986, this highly popular food promotion happens thrice a year, in March, September and December. From 13 December 2013 till 1 January 2014, indulge in unlimited portions of Penang street food such as Char Kway Teow, Prawn Mee, Penang Laksa, Lor Bak, Rojak, Cuttlefish Kang Kong, Oyster Omelette, Ban Chang Kueh, Kway Teow Soup and Kway Teow Dry. Continue reading

(Christmas Feature 2013) Food Trail at The Star Vista with Food&Travel Magazine

Thanks to Regent Media’s invitation, a bunch of readers and bloggers gathered at The Star Vista for an exciting food trail, sampling some of the establishments’ Christmas menus.

Loads of festive rewards are lined up at The Star Vista this celebratory season.

From 15 November to 31 December 2013, spend a minimum of $80 and stand to win shopping and dining vouchers in the Sure-Win Lucky Dip. Other Christmas treats include complimentary gift wrapper and sticker with a minimum of $60 spent. You can top up to $120 ($90 for CapitaCard members) to redeem a specially designed Xmas mug. CAPITASTAR members get extra goodies.

There’re no short of dining establishments at The Star Vista. Confirmed coffee lovers can head over to Jamaica Blue for some Christmas desserts to complement a warm cuppa Signature Blend Latte.

Taking its name from the Blue Mountains in Jamaica, one of the world’s best coffee-growing regions and the origin of one of their exquisite coffee blends, Jamaica Blue prides itself for its fine selection of coffees.

Jamaica Blue Signature Blend Latte

Cute latte art!

Classic Chocolate Mousse Pot

The Fabulous Christmas Sampler includes a platter of two desserts and your choice of either the Jamaica Blue Signature Blend Latte or a pot of earl grey tea. Continue reading

Orange Clove Corporate Night: Around The World In One Night

I had the privilege of attending Orange Clove’s corporate night – – and was bedazzled by the outstanding set-up. Live stations line the borders of the mighty event space at Scape, with a strikingly massive buffet spread smacked right in the middle. Continue reading

Penang Food Promotion: Buffet at Cafebiz, Traders Hotel, Singapore

From 13th September to 31st October 2013, Cafebiz and Ah Hoi’s Kitchen of Traders Hotel, Singapore will showcase the much-loved flavours of Penang.

Penang Assam Laksa

Guest chefs Lim Thow Shong and Ridzuan Bin Mat from Golden Sands Resort have specially been invited on this ocassion to prepare the Penang-focused menu.

Popular dishes such as Char Kway Teow, Assam Laksa, Hokkien Mee, Assam Prawns, Chicken Curry Kapitan, Rojak, Tau Kwa Sumbat, Nasi Goreng Teluk Bahang, Loh Bak, Mee Goreng Mamak Penang and Curry Mee will be featured on a rotating menu at the Cafebiz buffet on top of an international buffet spread, while a selection of six dishes will be available for dinner at Ah Hoi’s Kitchen.

Jiu Hu Eng Chai (Cuttlefish Kang Kong with Prawn Paste Sauce)

Talk about Penang and instantly images of hawker and street food come to mind. Its wide-ranging cuisine owes its origin to the diverse multiracial population of Malay, Chinese and Indian, as well as influences around Asia such as Thailand.

Penang Fried Kway Teow

Apart from the food, Penang is renowned for its tourist attractions such as the UNESCO World Heritage site.

Diners of the hotel’s Penang food promotion qualify for a lucky draw, where prizes include two-night stays at Shangri-La’s Rasa Sayang Resort and Spa, Golden Sands Resort, and Traders Hotel in Penang –a dream come true for ardent lovers of Penang food! Continue reading