Monthly Archives: May 2013

Singapore Favourite Food 2013

Posted on by Melissa Koh
Reply

Brace your appetites this July, because the highly anticipated annual Singapore Food Festival is back! This year, the excitement surges as we celebrate its 20th anniversary at the Singapore Favourite Food Village (SFF Village), which will be taking place from 12 to 21 July at Bayfront Avenue (Marina Bay).

This 10-day festival is organised by the Singapore Food & Beverage Alliance (SFBA), with the objective of raising awareness about Singapore’s rich culinary heritage.

Uniting a selection of hawkers and eateries during this celebration, the 2013 edition will showcase Singapore’s favourite dishes such as chilli crab, carrot cake, rojak, laksa, roti prate and tau huay.

Vote online for your favourite local vendors to be at SFF Village

You, food lovers, have a chance to contribute to this significant event. Vote online from now till 2 June 2013 for your favourite local vendors this year. A total of 60 popular hawkers, eateries and restaurants were shortlisted by the SFBA organising committee and advisory panel. The 20 vendors who garner the most votes in each category will proceed to showcase their triumphant fares at the Singapore Favourite Food Village.

Voting is open for the public from now till 2 June 2013 at http://sg.openrice.com/sff and voters stand to win attractive prizes such as:

1st Prize: Limited edition Singapore Favourite Food 2013 FlashPay Card worth $1,500
2nd Prize: One year supply of Taiwan Fruit Beer worth $1,200
3rd Prize: Zonin hamper of Italian Prosecco wines worth $500
Weekly Prizes: $100 cash vouchers. A total of 12 will be given out over four weeks.

Here are some pictures of the participating vendors’ dishes that I’ve tried during a media food trail. Continue reading →

Din Tai Fung presents: Red Bean Rice Dumplings in June 2013

Posted on by Melissa Koh
2

Celebrate Dragon Boat Festival in June with Din Tai Fung’s ever-popular Red Bean Rice Dumplings, specially air-flown from Taiwan to grace this festival.

As opposed to the classic tetrahedral shape that we are accustomed to, Din Tai Fung’s Red Bean Rice Dumpling presents itself in a cylindrical (pillow) shape, wrapped tightly in bamboo leaves that instil fragrance in every tacky grain of rice.

The fragrance of the bamboo leaves permeates the air as you unwrap the dumpling.

I’ve sampled a great deal of savoury rice dumplings, from those with conventional and modest fillings to the luxurious ones, but this has got to be my first time tasting one with a sweet filling. I envisioned myself finding the combination too bizarre for my taste buds, but it took me by surprise as I took subsequent bites. It grows on me. Continue reading →

Violet Oon’s Kitchen’s Menu has gotten BIGGER!

Posted on by Melissa Koh
Reply

Violet Oon’s Kitchen’s popular menu has gotten bigger, with the introduction of 10 new items!

Simultaneous desires must be competing in your soul, with so many delectable options to choose from.


Buah Keluak Pasta ($23)

Delving beyond traditional roots, the Buah Keluak Pasta for instance will gratify both traditionalists and modernists. Continue reading →

Platters Bistro & Wine Bar: Guest Chef Edition Four (March till June 2013)

Posted on by Melissa Koh
4

Following three guest chef editions, capable husband and wife duo Oscar and Tracy Pasinato from Buko Nero takes centre stage at Platters Bistro & Wine Bar from March till June 2013.

Read more about Platters Bistro & Wine Bar and the previous edition starring guest chef Tan Yong Hua here: https://melicacy.com/?p=5096

Prevailing as a staunch dining spot over the past 13 years, eager diners have to book an average of three weeks in advance to score a table at Buko Nero. Ardent fans, fret not. For a limited period only, Platters Bistro & Wine Bar is offering a collaborative menu of 6 exclusive creations designed specially by Buko Nero.

The menu is inspired by the duo’s childhood memories, their journey, as well as recent travels. This is a rare opportunity to experience Buko Nero’s prowess, at a foreign ground, a distinctly different menu, and with a shorter waiting line. Continue reading →

Recipe: Sesame-crusted Salmon with Spiced Cream Sauce & Sautéed Crushed Potatoes

Posted on by Melissa Koh
31

Salmon is a primal staple in my grocery list. It’s fast and easy to cook, it pairs well with a variety of flavours, and it’s packed with nutrition.

This recipe is inspired by the cooking demonstration at Onaka, where they did an exceptional job in accomplishing fusion dishes, combining elements of Asian and Western cuisine without complicating matters.

Simple cooking can be equally satisfying if properly executed, and the cooking ware you use is a vital vehicle in transforming fresh ingredients into tasty dishes. You can minimize kitchen disasters with using the right tools. For instance, the Tefal Comfort Touch pans that I trust never lets me down with its long-lasting non-stick quality.

There are three components in this dish; the Tefal Comfort Touch non-stick pan performs well in delivering each component to the desired results. The main component, the sesame crusted salmon, could have lost its sesame crust if not for the non-stick coating on the pan. The side dish requires less oil than usual when using the non-stick pan. Finally, how versatile can this pan be? It can even be used in making a sauce. Continue reading →

GIVEAWAY: 5 sets of Hotpot vouchers to be won (worth $32 each)!

Posted on by Melissa Koh
89

A hotpot meal for two, worth $32 each, will be given away to 5 lucky winners! The value-for-money hotpot meal includes seafood, meats and vegetables, with a wide range of sauces to accompany. Choose between two soup bases –the Siamese Luck (Tom Yum) and Imperial Chicken.

Giveaway period: 25th May – 12th June 2013.

Requirements:
1) ‘Like’ and .
2) Share this (set to public).
3) Comment in this blog post (below) and state which flavour you prefer (Siamese Luck or Imperial Chicken) and why.

5 lucky winners will be picked and contacted directly by STREET 50.

Terms and conditions:
1) Only one entry per participant.
2) Only residents in Singapore may participate.
3) Free giveaways are non-exchangeable for cash and non-transferable.
4) Hotpot is available daily at STREET 50 Restaurant & Bar from 6pm to 10.30pm.

Ju Chun Yuan –Dim Sum Buffet at $18+ for a limited time only! (Usual price at $24+)

Posted on by Melissa Koh
32

Dim sum lovers, you’re in for a treat. At just $18+ (no service charge), you get to enjoy a plethora of over 50 dim sum varieties, from 11.30am till 3.30pm, any day of the week. Where can you get such a good deal? The answer is no other than Ju Chun Yuan, located at Far East Square.

Housed in a heritage site, in the former Chui Eng Free School built in 1854 (one of the first Chinese free schools to provide free education to the poor), Ju Chun Yuan’s ancient-looking façade is stunningly elegant and very well preserved. A great backdrop for touristy group photos –I totally witnessed that. Wade past prevailing tourists (if any) whom might be blocking the entrance, and walk through the elegant bamboo courtyard that leads to the restaurant.

The two-storey 140-seater restaurant is dressed in a classic Chinese décor, replete with 4 well-appointed private rooms that are perfect for intimate gatherings and parties.

I visited Ju Chun Yuan twice for the value-for-money dim sum buffet, and both visits were exceedingly fulfilling.

On the regular menu, tasteful renditions of Min cuisine (also known as Fujian cuisine) predominate.

Oh how I love dim sum. With the desire of wanting to order every single item on the menu, my eyes would excitedly scour the extensive list of familiar dim sum items, and my hand, gripping onto a pen, would instinctually tick away, filling the order chit with numerous strokes that scream greed.

I have compiled pictures taken from both visits. I used a compact camera during my second visit, thus the quality difference. You could possibly derive vicarious pleasure from the following food porn –or at least, I hope my photos did justice to the dishes. Enjoy. Continue reading →

Cooking with Tefal: Experimenting with Korean Pancake Recipes

Posted on by Melissa Koh
Reply

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. Continue reading →

(May-June 2013 Dining Destination Feature: The Grandstand) HANSANG Korean Restaurant -revisit

Posted on by Melissa Koh
Reply

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 outlets.

Read the full review here: https://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. Continue reading →

Sarang Korean Bistro (2 recipes included!)

Posted on by Melissa Koh
1

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. Continue reading →

(May-June 2013 Dining Destination Feature: The Grandstand) Grill-Out!

Posted on by Melissa Koh
Reply


Cold Angel Hair Pasta ($13)

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. Continue reading →

Rekindle your love with BreadTalk’s All-Time Favourites

Posted on by Melissa Koh
Reply

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. Continue reading →

SHATEC celebrates its 30th Anniversary with a 4-Course Dinner Menu

4

SHATEC celebrates its 30th Anniversary with a 4-Course Dinner Menu at RECIPES Bistro

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. Continue reading →

Si Chuan Dou Hua presents The Petites Selection (from now till 31 July 2013)

Posted on by Melissa Koh
1

Si Chuan Dou Hua, leading ambassador of Sichuan cuisine in Singapore, has caught on the tapas trend, bringing you a kaleidoscopic menu of 30 tapas-sized offerings designed by their culinary maestros Zeng Feng, Peter Tsang and Leung Wing Chung.


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.

Continue reading →