Monthly Archives: March 2014

Rochor Thai at Joo Chiat Road (Melicacy readers enjoy free Thai Iced Tea!)

Posted on by Melissa Koh
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Rochor Thai is a humble and unpretentious bistro serving, as its name suggests, Thai cuisine. It was previously located at Rochor Centre building, hence its appellation. Rochor Thai is now satiating palates in the east, along the shophouses on Joo Chiat Road.

This gem prides itself for being the only Thai dining establishment in Singapore that strictly refrains from the use of MSG (monosodium glutamate). The generous use of herbs, spices and aromatics make up for the absence of MSG, which is commendable, how flavourful the dishes are rendered. Many restaurants take the easy way out and count on the liberal use of MSG for flavour enhancement. Continue reading →

Royal Pavilion at Park Regis Singapore

Posted on by Melissa Koh
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The restaurant space on the ground floor of Park Regis Singapore has been given a fresh makeover, and a new modern Cantonese restaurant, Royal Pavilion, takes over.

In the day, the main dining hall is flushed with abundant natural light through floor-to-ceiling glass panels on one side. When the sun sets, the entire scene is bathed in the glow emitting from crystal chandeliers.

This elegant and contemporary restaurant seats 142 diners within its 5,000 square-foot space, encompassing six private dining rooms and one semi-private room positioned right under the grand chandelier –a highly sought-after spot.

Executive Chef Chung Ho Shi crafts a diversity of both the new world and the timeless Cantonese dishes with finesse.


Steamed Prawn Dumpling “Ha Kau” ($5.80)

To start things off, you can’t go wrong with dim sum, especially the classic Steamed Prawn Dumpling that encases plump succulent prawn. Continue reading →

Treasures of the Sea at Plaza Brasserie, PARKROYAL on Beach Road

Posted on by Melissa Koh
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I’ve been to Plaza Brasserie at PARKROYAL on Beach Road several times now, and have tried their seafood promotions in 2012 and 2013. My all-time favourite at this buffet restaurant would be the live station where varieties of fish are cooked a la minute. Think: unlimited servings of steamed sea bass, red grouper and fish head curry.


Steamed Sea Bass in Hong Kong Style


Fish Head Curry


Sea salt-crusted Salmon with Bread Stuffing

This year, seafood indulgence has been taken up a notch. Four variations of Norwegian salmon will be served throughout the Treasures of the Sea promotion, from 14 March till 30 April 2014.


Salmon Wellington

Discriminating palates will approve of the dexterously baked Salmon Wellington (moist salmon encased in a flaky puff pastry), and the Sea salt-crusted Salmon with Bread Stuffing. For a hit of spice, go for the Grilled Salmon Fillet with Asian Sambal Chilli in Banana Leaves. The Classic Baked Whole Salmon with Herb Spices is an obvious choice for those who like things uncomplicated.

Over at the Crustacean Corner, diners get to decide on the sauce that goes best with their seafood – bamboo clams, white clams, green mussels, soft-shell clams (lala), fresh prawns, mud crabs and soft shell crabs – be it the black bean sauce, XO sauce or the spicy coriander sauce.

Here are more pictures of the spread:
Continue reading →

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

Posted on by Melissa Koh
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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 →

Da Paolo Catering –Italian fare for every occasion and budget

Posted on by Melissa Koh
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Prominent Italian food and beverage company, Da Paolo Group, unveils its new catering arm –Da Paolo Catering. Differing from many other catering businesses that serve an international selection or local favourites, Da Paolo Catering stands out with its contemporary Italian fare accented with a touch of sophistication.

Committed to ensuring a high level of food quality and safety, the group recently underwent a series of stringent tests, and has been awarded the HACCP (Hazard Analysis and Critical Control Points) certification, which makes them one of the caterers in Singapore to prepare its dishes in a HACCP compliant kitchen.

Be it a lavish birthday soiree, a corporate event, an intimate private party or wedding, Da Paolo Catering has options suitable for each and every bespoke occasion and budget – from canapés, buffet and high tea menus to tantalising new creations and customised menus – that are bound to leave an impression.

Da Paolo Catering takes great pride in being a great host. Guests can expect holistic experiential catering that reflect the group’s passion for detail, such as elegant table displays that complement the exquisite spread, as well as the option of hiring professional butlers and service staff for special events. Continue reading →

PUTIEN’s Spring Menu highlights Broad Beans, Leeks and Bamboo Clams (1 March to 31 May 2014)

Posted on by Melissa Koh
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The season of spring brings about an abundance of harvest as plants bloom and bright colours blossom. PUTIEN presents a new spring menu ‘Sowing in Spring – Sprouts of Delicacy’, featuring seasonal ingredients such as broad beans and bamboo clams that are rarely available in local markets in Singapore, specially flown in and deftly prepared.

Broad beans are reaped only in spring, and in Putian’s tradition, they are all manually harvested. Blessed with fertile soil, the broad beans there have a brighter glow and softer texture.

Continue reading →

Aurora Salmon from Arctic Norway now available in Singapore at Kuriya Japanese Fish Markets

Posted on by Melissa Koh
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Aurora Salmon possesses a discernible pristine quality.

It is noted for its meltingly smooth texture, subtle sweetness, vibrant colour and unique artic origin. Farmed under the Northern Lights (Aurora Borealis) of the Arctic Circle in Northern Norway where ideal temperatures, currents and oxygen levels ensure optimal and slow growth, the Aurora Salmon has its own distinctive trait and is higher in fat content as compared to other farmed salmon. The high fat content comprises Omega 3, antioxidants, vitamins and protein, beneficial for health and beauty.

Promoted by the Norwegian Seafood Council (NSC) and supplied by Lerøy Seafood Group, Aurora Salmon is highly sought after in Japan since its launch in 2007. Now, it is finally available in Singapore, air-flown fresh within 2-3 days of harvesting. They will be retailing at all Kuriya Japanese Fish Markets. Continue reading →

6-Course Peking Duck Feast set dinner at Jade Restaurant, The Fullerton Hotel Singapore

Posted on by Melissa Koh
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Having dined at The Fullerton Hotel Singapore’s Jade Restaurant during the a la carte dinner buffet promotion last December, memories of the superb dining experience still lingers. This season, I found another good reason to return. Jade Restaurant brings back the famed Peking Duck Feast, which will take place from now till 31 March 2014.

The 6-course Peking Duck Feast set dinner, priced at $58++ per person, features the roasted delicacy in creative ways. Continue reading →

Journey across the Middle East at The Line, Shangri-La Hotel Singapore (12 to 25 March 2014)

Posted on by Melissa Koh
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From 12 to 25 March, let the buffet spread at The Line of Shangri-La Hotel Singapore transport you across Middle East, as resident Middle Eastern Chef Khaled Mohamed Elelimi Elorabi displays his culinary expertise. Armed with more than 20 years of culinary experience, Chef Khaled is well versed in the cuisines of 26 Middle Eastern countries.

This rare culinary showcase highlights authentic dishes from seven Middle Eastern countries including Oman, Egypt and Morocco. Diners can look forward to mouth-watering dishes such as Pasa Koftesi (meatballs), Kuzzi (mutton with rice) and Lebanese Barbecued Chicken. Continue reading →

6-Course Spring Feast at LingZhi Vegetarian Restaurant, in collaboration with Zenxin Organic Food (1 March to 30 April 2014)

Posted on by Melissa Koh
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LingZhi Vegetarian Restaurant by the TungLok Group collaborates with Zenxin Organic Food this season to present a limited edition six-course set menu, Spring Feast, which will be available for a limited period only, from 1 March till 30 April 2014.

Zenxin Organic Food is Malaysia’s leading producer, distributor and retailer for organic produce, providing over a hundred varieties of fresh fruits and vegetables grown without chemicals or pesticides. Read more about Zenxin Organic Food and my getaway trip to Zenxin Organic Park here: https://melicacy.com/?p=7038


Trilogy of Organic Fruits and Vegetables ($12): Deep-fried Potato Croquette with Wild Mushrooms and Black Pepper accompanied with Mango and Apple Salsa, Seasonal Vegetables Roll topped with Spicy ‘Yuzu’ Sauce, and Turnip Roll marinated with Japanese Rice Vinegar and Pickled Chilli

The Spring Feast menu comprises innovative dishes set to dazzle purist vegetarians. Chef Martin Foo showcases his deft culinary skills when cooking in the absence of onions, garlic and meat, allowing the freshness of the fresh organic ingredients to shine through. Continue reading →

Chope; make instant restaurant reservations online, anytime of the day

Posted on by Melissa Koh
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I can be majorly finicky when it comes to planning the perfect date, and I try to make it a point to secure a table at my ideal restaurant in advance to avoid any possible hiccups.

Recently, I went through a series of frustrating, hair-pulling, head-banging moments while trying to make reservations at restaurants I’ve shortlisted in Tokyo for my upcoming trip.

Firstly, no email addresses are stated on the restaurants’ websites (if they even have a website). Secondly, no one ever picks up the phone (do they despise overseas calls?). The only way I could ever secure a table would probably be seeking help from someone who resides there, who can either make a local call to the restaurant or make a trip down personally to make reservations. Why do I even have to go to such lengths? I desperately wish they were listed on Chope.

The Chope Group is Asia’s premier online reservations service provider, where diners can make dining reservations for free and get confirmation instantly, anytime of the day, and any day of the week, from anywhere in the world.

This means that while you’re incessantly and obsessively food-blog hopping in the wee hours in search for promising restaurants to visit next, and something caught your attention, you can make an online booking on the spot, right in your pyjamas, snugly in your couch.

First established in Singapore, Chope has curated over 300 restaurants on the network till date, in Singapore (www.chope.com.sg) and Hong Kong (www.chope.com.hk). I hope they would continue expanding further into other regions.

If you’re undecided about dining plans, the Search Across feature categorises and filters results by location, cuisine type and other requirements (e.g. child friendly, romantic dates, average spending and more) to aid with decision-making.

This feature is especially handy for last minute suggestions and bookings.

With a click of a button, your reservation is made. Within seconds, you’ll receive an email confirmation. How easy is that!

Make your reservations at Chope HERE.

March Menu at Nadaman, Shangri-La Hotel Singapore, by newly appointed Head Chef Takaya Ishizuka

Posted on by Melissa Koh
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Shangri-La Hotel, Singapore has recently appointed Takaya Ishizuka as head chef of Nadaman, who was previously the assistant head chef at Nadaman Zipangu Tokyo.

Brought up in a family of chefs, Chef Ishizuka discovered his passion for cooking at the tender age of nine. His culinary career began with the Nadaman group of restaurants in Tokyo in 1991, and has helmed the kitchens of Nadaman at Kowloon Shangri-La, Hong Kong for seven years. He has also imparted his Japanese culinary skills as a culinary instructor at the recognised VTC Hospitality Industry Training Development Centre in Hong Kong for 2 years. Armed with 23 years of experience, he is well versed in all areas of Japanese culinary techniques.

Chef Takaya Ishizuka puts a creative touch to the best seasonal ingredients available, bringing forth a new kaiseki menu each month at Nadaman.

Melicacy had the opportunity to experience the Aoi Kaiseki ($165++ for dinner) this month, which comprises some of Chef Ishizuka’s signature dishes.


Boiled Spring Vegetable topped with Bonito Flake in Mild Sauce; Milk Tofu with Wasabi Soy Sauce; Firefly Squid, Spring Cabbage and Seaweed with Vinegar Miso Sauce
Continue reading →