Legend tells of a myth that in the old days, there were ten suns revolving and taking turns to illuminate the earth. One day, the suns suddenly began to shine all at once. This made life on earth unbearable and almost everything was scorched and burnt.

Hou Yi, a skilled archer, saved the world by shooting down nine of the ten suns. As a result, he was crowned ruler of the people. Much to the dismay of the people, this hero soon became a tyrant. In order to enjoy longevity, he ordered for an elixir to be concocted. The elixir was believed to help him immortality. His wife, Chang Er, worried that he might live to tyrannise the people, swallowed the elixir herself.

Upon taking the elixir,Chang Er found herself flying towards the moon. The people were grateful and they set up altars to offer mooncake to their saviour. This brought about the Mid Autumn Festival, when the moon is reputed to be at its brightest and roundest. Till today, this damsel of yore is still believed to be residing on the moon. It has since become a tradition for family and friends to gather and enjoy mooncakes while admiring the moon on the 15th day of the eighth month in the Chinese Lunar Calendar every year.

About one more month, we are celebrating Mid Autumn Festival again! It’s a day where we enjoy mooncakes with our loved ones and buy them as gifts to show appreciation to our bosses, families and friends. Over the past few weeks, I am honoured to have received so many mooncakes from many hotels and restaurants. Thank you for the love (and thank you Comb Head for giving me pretty hair)! I have tried all of them and painstakingly wrote this post while trying to keep my waistline the same. Hope it helps you to decide which mooncake to buy this year. All the photos are taken by me, with my beloved aunty assisting me during the photoshoots. So here’s presenting to you, MissTamChiak’s Mooncake Guide 2013.

P/S Please read to the end as there is a GIVEAWAY for all of you!

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MUST TRY: Mini Bamboo Ash Snowskin Mooncake with Premium Golden Phoenix Durian

This year, Peony Jade presents four new tantalising flavours, Pink Guava with Avocado and Passion Fruit Mooncake, Power Berries Berries Mooncake, Cream Cheese Mango Mooncake, and Salted Gula Melaka with Coconut and Valrhona Dark Chocolate Pearl Mooncake, and Golden Phoenix (Jin Feng) Durian Mooncake that is making a comeback, that will satisfy and surprise the palates of the most curious of food fanatics. I enjoyed their Salted Gula Melaka mooncake as it borrowed flavours from the well-loved Peranakan desserts like Sago Gula Melaka, Pengat Pisang, and Chendol.

If you ask me what I love most, it is definitely their Mini Bamboo Ash Snowskin Mooncake with Premium Golden Phoenix Durian. Wins hands down! It is known for its naturally sweet pulpy flesh encased in the delicately soft bamboo charcoal powder skin. They also have Top Grade Pure Mao Shan Wang Durian Mooncake in Organic Pandan Snowskin. Another crowd-pleaser among the different generations is Peony Jade’s signature flaky Teochew ‘orh ni’ traditionally baked mooncakes for the past-running 5 years.

Price:
– Mini Bamboo Ash Snowskin Mooncake with Premium Golden Phoenix Durian $74/8 pcs
– Mini Salted Gula Melaka with Coconut and Valrhona Dark Chocolate Pearl Mooncake $48/8 pcs
– Original Ex-Crown Prince Flaky Teochew ‘Orh Ni’ Mooncake with Double Egg Yolks $35/2 pcs, $62/4 pcs

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MUST TRY: Pulot Hitam Mooncake

This year, InterContinental Singapore’s award-winning signature restaurant Man Fu Yuan partnered with the Nanyang Academy of Fine Arts in a design competition and featured the winning calligraphic artwork in its mooncake packaging. The calligraphic profile of ‘满’ is shaped in the form of a rabbit, whilst incorporating the circular structure of the moon, which symbolises reunion.

One must try is Man Fu Yuan’s “Pulot Hitam” Mooncake, filled with creamy centre of black glutinous rice pudding, which melts in the mouth with delicated snowskin wrap. Back by popular demand, the “Mao Shan Wang” durian mooncake with coconut has a decadent blend of durian pulp and fragrant coconut milk. Man Fu Yuan’s traditional mooncakes feature assorted nuts, white lotus seed paste with macadamia nuts, and red bean paste with melon seeds.

Price:
– Snowskin “Mao Shan Wang” durian mooncake with coconut $54.80/4pcs, $32.80/2pcs
– Snowskin Mooncake Combination (with pulot hitam, green tea, white lotus seed, sesame paste) $53.80/4pcs
– Traditional Low Sugar White Lotus Seed Paste with Single Yolk $54.80/4pcs, $32.80/2pcs

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MUST TRY: Royal Milk Tea Snowskin Mooncake with Red Bean Paste and White Chocolate Champagne Truffle

Yan Ying’s five snowskin mooncakes are new creations exuding heavenly aromas from the frist bite. Enjoy Pure “Mao Shan Wang” durian snowskin mooncake which will tickle the senses with alluring aroma. I love their purple sweet potato snowskin mooncake, with indulgent smooth sweet potato paste and bits of purple sweet potato within.

Another beautiful addition is the royal milk tea snowskin mooncake with red bean paste and white chocolate champagne truffle – a splendid union of flavours. Berries lovers will like the Mixed berries snowskin mooncake with strawberry paste. Not forgetting the rousing fragrance from Green Tea snowskin mooncake with melon seeds. The mooncake collection is encased in an elegant packaging, which resembles an ornamental jewellery box.

Price:
– Pure “Mao Shan Wang” Durian Snowskin Mooncake $108/8 pcs
– Green Tea / Mixed Berries / Purple Sweet Potato $66.80/8 pcs per flavour
– Royal Milk Tea Snowskin Mooncake with Red Bean Paste and White Chocolate Champagne Truffle $68.80/8 pcs
– Assorted Snowskin Mooncakes $67.80/8 pcs

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MUST TRY: Mixed Nuts with Iberico Ham

Li Bai celebrates Mid-Autumn with a meld of tradition and innovation as it creates three new traditional baked mooncakes with no artificial flavourings or preservatives. A twist in the traditional Lotus paste, the Black Dates, Longans and Wolfberries mooncake is wrapped within a baked crust promises a flavoursome treat whereas the fruits add a pleasant texture to the traditional Lotus paste in Mooncakes.

For the Green Tea lovers, look out for the nutrient-rich Green Tea & Black Sesame infused Lotus Seed paste Mooncake. It is studded with Melon Seeds, giving it a delightful crunch. Those with an adventurous palette can try their unique flavour – Mixed Nuts and Iberico Ham. Li Bai’s Classic Scarlet Box features a cross-hatched luxe finish in auspicious red complemented with a hinged gold clasp.

Price:
– Yellow Lotus Seed Paste with Black Dates, Dried Longan and Wolfberries $57/4 pcs
– Mixed Nuts with Iberico Ham $60/4 pcs
– Green Tea and Black Sesame Lotus Seed Paste with Melon Seeds $57/4 pcs

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MUST TRY: Yam with Coconut Truffle

Paying homage to this enduring and well-loved tradition, Grand Hyatt Singapore presents a selection of artisanal mooncakes, handmade by our skilful team of gourmet pastry chefs, in both classic and new flavours of the snowskin and traditional baked variety. This year, three new snowskin flavours are added to the collection: Green Tea with Sake Truffle, Yam with Coconut Truffle and White Lotus with XO Truffle.

Adding a touch of luxury to this celestial occasion is the Black Sesame Yuzu Truffle topped with a delicate sprinkling of gold dust. In addition, popular snowskin mooncakes including the Champagne Truffle, Lychee Martini Truffle and Durian flavour, will also be available. All the handcrafted mooncakes come stylishly presented in an elegant turquoise-topped acrylic gift box.

Price: $62/8 pcs (can mix and match any flavours)

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MUST TRY: Mini Baked Mooncake with Dried Barbecued Pork “Bak Kwa”

Savour perennial favourites from Golden Peony which includes the signature creations of Traditional Baked Mooncake with Double Yolk Lotus Paste and the unique Sweet Potato Mooncake in a Crispy Filo Pastry.

For discerning gourmands who delight in a little culinary adventure, sample the delightful new creations of Mini Baked Mooncake with Dried Barbecued Pork “Bak Kwa” and Yolk in White Lotus Paste as well as dainty Snowskin selections of Chestnut with Red Bean, Mango with Pomelo and Nata de Coco and Oreo Cheese with Cranberry.

Price:
– Mini Baked Mooncake with Dried Barbecued Pork “Bak Kwa” and Yolk in White Lotus Paste $56/8 pcs
– Sweet Potato Mooncake in a Crispy Filo Pastry $56/8 pcs
– Golden Peony Snowskin Treasures $56/8 pcs

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MUST TRY: Pink Guava with Passionfruit and Rambutan

Presenting a collection of fruity snowskin delights, this year’s mooncake highlights for Goodwood Park Hotel include Pink Guava with Passionfruit and Rambutan. A fine refreshing balance of sweet and tangy flavours, which comes with unique natural taste of the pink guava, as well as rambutan bits for bite.

The Snowskin Combo features a selection of the hotel’s famed fruit-based mooncakes and is a great way to sample a variety of different flavours. Each box contains one piece each of Pink Guava with Passionfruit and Rambutan, Mango with Pomelo, D24 Durian and Cempedak snowskin mooncakes. UOB, Citibank, DBS Credit & Debit Cardmembers enjoy a 15% discount while Goodwood Park Hotel Gourmet Cardmembers enjoy a 20% discount from 5 August to 19 September 2013.

Price:
– Pink Guava with Passionfruit and Rambutan $26/2 pcs, $46/ 4 pcs
– Snowskin Combo $54/4pcs

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MUST TRY: Floral Tea Konnyaku Mooncakes

With gifting in mind, Crystal Jade’s Mystical Treasure set comprises four premium flavours of Gold Leaf Mooncakes encased in a newly-designed, limited-edition treasure chest. The lavish chest has also been designed to make a terrific jewellery box. Each set includes Crystal Jade’s premium offerings: Gold Leaf White Lotus Paste with Double Yolk, Gold Leaf Red Lotus Paste with Double Yolk, Gold Leaf Plain White Lotus Paste, and Gold Leaf Mixed Nuts & Ham.

For those who prefer lighter, more contemporary mooncakes, Crystal Jade offers chilled selections of yogurt pudding mooncakes and Konnyaku jelly mooncakes. Perfect for tea-lovers, Floral Effulgence features four Floral Tea Konnyaku Mooncakes, each fragrantly infused with tea – Osmanthus & Plum Konnyaku Mooncake, Chrysanthemum Honey Konnyaku Mooncake, Roselle & Hawthorn Konnyaku Mooncake, and the new Rose & Red Date Konnyaku Mooncake.

Price:
– Mystical Treasure set $89.00/4 pcs
– Flora Effulgence set $20.00/4 pcs

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MUST TRY: Yuan Yang

All Teochew Ah Hiang raise your hands! For 3 generations since 1943, Thye Moh Chan has been conjuring these much anticipated mid autumn delights. Beautifully packaged in elegant royal purple boxes with intricate peony motifs, enjoy the traditional sweet and salty tau sar with single yolk. The sweet rendition is topped with white sesame, while the savory encompasses a blend of salty mung bean paste with fried shallots, white sesame and is seasoned with white pepper.

A unique flavour which I like is their Yuan Yang. It is brimming with generous filling of savoury mung bean paste, fried shallots, white sesame, spicy pork floss and salted egg yolk. My grandpa loves its double delights of red bean and a crystal filling made with winter melon, melon seeds, dried orange peel, white sesame and glutinous rice flour.

Price: $24.80/4 pcs (can mix and match flavours). Buy 10 boxes & above, each box $18.60.

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MUST TRY: Pandan Lotus with Custard

To celebrate this year’s Mid Atumn Fetival, popular French bakery chain Delifrance is offering their patrons exquisite selection of traditional mooncakes with unique flavours. It comes in an attractive packaging, which depicts Paris’ famous Eiffel Tower and hints at Delifrance’s Frence heritage.

The six new flavours include the White Lotus with QQ Milky Green Bean, Mango Lotus Paste with Diced Mango, Walnut Tiramisu, Pandan Lotus with Custard, White Chocolate with Cranberry Paste and the Pure Lotus with Melon Seed, which would appeal to those who are less adventurous. Delifrance’s mooncakes are Halal certified.

Price: $10.80/1 pc, $42.80 for a box of 4.

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MUST TRY: White Lotus Seed Paste with Taiwan Songshan Pineapple Filling

Din Tai Fung unveils its very first baked mini mooncakes for this upcoming Mid-autumn festival. Bite into delicate velvety white lotus paste mooncake and relish the delightfully aromatic pineapple filling in the centre. Using only Songshan pineapple paste imported from Taiwan, this golden treat reveal just the right amount of tanginess and low acidity that will delight enthusiasts of this fruits.

Traditionalists with a penchant for salted egg yolk mooncakes will find instant gratification in this version by Din Tai Fung. Each mini baked mooncake is a filled with a smooth, white lotus and salted egg yolk paste dotted with crunchy pine seeds and slivers of orange peel. The sweet, savoury and tangy combination titillates the taste buds and will leave one coming back for more!

Price: $23.80 (4 mini mooncakes with 2 flavours each)

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MUST TRY: All taste the same, but I like 不求人Cover-Up design. Haha!

For the first time in Singapore, the wildly popular Butt Mooncake collection by Hong Kong brand, Goods of Desire, will be available for sale here during the MidAutumn festive season this year. Drawing inspiration from the Chinese lingo referring to the resemblance of a person’s butt to a full moon, the traditional round mooncakes are now given a fresh and tongue-in-cheek twist by Goods of Desire with its unique butt-shaped mooncakes. Just for humour, they have four popular designs namely 一筒Bunny, 不求人Cover-Up, 单吊T-back and 卡窿The Split.

Produced by Mei-Xin Fine Goods, a household brand in Hong Kong known for its high quality confectionary goods, the lightly fragrant skin of each of these Butt Mooncakes are baked using traditional techniques to enfold the velvety smooth Lotus Seed Paste accompanied by the single egg yolk. The mooncakes comes in a mooncake box that resembles a traditional Chinese calendar.

Price: $14.50 each, $52 for a box of four mooncakes

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The best way to enjoy mooncakes is with a good cup of tea. The perfect balance of the sweetness from mooncakes complimented by the gentle aroma of a soothing tea can bring such sheer delight. Tea also helps in digestion and easing the stomach from the bloated feeling when one consumes too much rich and oily food.

Lipton, the largest tea brand in the world, has extended its range of Pyramid Tea to introduce six new specialty teas last month to meet customers’ growing demand for specialty teas. The six new additions include Calming Chamomile Tea (non-caffeine), Refreshing Mint Tea (non-caffeine), Uplifting Lemon Ginger Tea, English Breakfast Tea, Passion Raspberry Tea, Peach Mango Tea. Each pyramid tea bag contains whole tea leaves handpicked from top two leaves and a bud of the tea plant, flowers, herbs or real fruit pieces and blended to ensure the delicate balance of tea and flavour. The new specialty teas will be available at all major supermarkets.

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Thank you for reading all the way here. To reward you for reading this blogpost, here’s a giveaway for you to win a box of snowskin mooncakes from Grand Hyatt Singapore! THREE LUCKY READERS will each walk away with a box of snowskin mooncakes. How to win? Just answer a simple question! (*HINT: Answers can be found in the blog post)

CLOSING DATE: 28 August 2013 (Wednesday). A random generator will be used, everyone has an equal chance of winning. We will mail the vouchers to the winners so that you can go to Grand Hyatt to collect fresh box of mooncakes. Good luck!

One of Singapore’s greatest assets is its wet markets, full of exoticm authentic food and where every day some of the nation’s oldest butchers and fishmongers chop, cut, scale and fillet fresh foods any way you desire. And among the most colourful of these bastions of all foods fresh and local: Tekka Centre in Little India. Just this week, I visited the market with MasterChef Australia Season 4 finalist, Audra Morrice.

Tekka Market has been the heart and soul of Little India since the early days. Previously known as Kandang Kerbau, the centre is used by Chinese vendors, Indian stall owners and Malay retailers, and sells everything from casual clothing, hardware tools and religious paraphernalia, to traditional Indian fashion and watches.

We were all given a task, that is to cook Nonya Curry Chicken using Audra’s recipe. So during the food tour in Tekka, Audra helped us picked up some ingredients used for cooking curry.

Audra Morrice is a cook and a mother, best known as the finalist in MasterChef 2012 who produced some of the most consistent and amazing dishes on the show. Acknowledged for her ability to both cook and bake, she was a favourite in this series of MasterChef.

Born to a Chinese mother and Indian father, Audra spent her formative years in the culturally rich heritage of Singapore. Audra graduated from Canterbury University in Christchurch, New Zealand, with a Bachelor of Arts in Economics and Japanese and spent much of her working career in telecommunications in Singapore, New Zealand and Australia. Despite a very successful career in telco, winning multiple sales awards over the past several years, Audra’s passion was clearly in food and decided to follow her dream. In 2012, she took a break from work to compete in MasterChef.

There are several types of dried chillies. For this recipe please choose the type that are about finger sized. The smaller ones are very hot and the broader, larger ones mild. Also please never replace dried chillies with fresh ones as they don’t impart the smokiness of flavour and depth of colour required for this dish.

Here’s us at Tekka market and happy with our items! If I were to cook curry, I would always go to the market and ask the Indian aunty to pack a ready made curry powder for me. But for Audra’s recipe, we have to make the rempah from scratch! Hope I succeed!

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Audra’s style of food is eclectically Asian drawing influence from her Chinese Indian heritage. And hence, Nonya Chicken Curry is definitely one of her specialty! I sat on the floor and pound my ingredients using mortar and pestle. I was little afraid while attempting to make my own rempah. But it turned out to be a satisfying experience especially when my rempah smells so good. It felt like I had conjured magic, to make a dish like this and have it hitting all those familiar notes! WOOHOO!

Ingredients:
1kg whole chicken, cut into 12-14 pieces
240g or 5 small potatoes, peels and halved

Rempah:
1 large onion, peels and cut into wedges
1 tbsp or 10g long dried red chillies, soaked in hot water, drained, coarsely groun
1 tbsp or 2 long fresh red chillies, coarsely ground
4 cm piece fresh tumeric or 1 tsp ground tumeric
4 cm piece galangal, sliced
4 cm piece ginger, skinned
3 cloves garlic, peeled
2 candlenuts
1 rounded tsp balachan, wrapped in foil and toasted in a dry pan until fragrant
2 stalks lemongrass, white part only
2 tbsp ground coriander
oil

1 pandan, tied to a knot
2 kaffir lime leaf
2 cups coconut milk
1 tsp salt
1/2 tsp sugar

Method:
1. In a blender or mortar and pestle, grind onion, chillies, tumeric, galangal, ginger, garlic, candlenuts and balachan to a paste.

2. Heat 4 tbsp of oil in a large pot, add the rempah and lemongrass and cook on medium heat until fragrant. Add the ground coriander and cook for a further 5 minutes.

3. Add chicken pieces, pandan and kaffir lime leaves. Stir until well coated, then add the potatoes and coconut milk, stir well and cook until both chicken and potatoes are cooked and tender. Season with salt and sugar. Be careful not to break up the potatoes when stirring.

Most curry dishes involve a rempah and if you are a fan, you can make a big batch, keep some in the fridge, or even freeze it for later. I like to use a mortar and pestle because I feel it brings out the flavour much better. And my grandpa has been my great assistant and hand model. Hope you love it as much as I do. I cut down abit on the coconut because I wanted it to be more dry. As I am typing this blog post, I can still smell the chilli, garlic and onion fragrance on my hands. So niceeeee!

Thank you Lifetime Channel for bringing Audra Morrice back home to Singapore.

Eng’s Noodles House is definitely not a stranger to wanton noodles lovers. I finally visited its new shop in Tanjong Katong yesterday. If you are new to this wanton noodles shop, it all began in the 1950s when a China cantonese immigrant called “Panjang” started peddling wanton mee within Joo Chiat neighbourhood on his tricycle-converted pushcart.

Besides making his own noodles, Panjang gave the recipe a little twist by creating a different chilli paste to suit the strong tastebuds of his customers in Joo Chiat whom many are chilli-loving Peranakans.

Panjang’s son, Eng, would help him call out for sales and send deliveries to nearby households. When Eng matures into his twenties in the 1960s, he took over the ladle. He decided to stop peddling and station his pushcart at Duku Road. In 1970s, he was relocated to Dunman Food Centre. And last year, they have relocated to a bigger shop space along Tanjong Katong Road. His wanton noodles has won several awards, including the prestigious Hawker Masters at the Asian Masters in 2011.

Unfortunately, Eng has passed on two months ago. But his wonton noodle will live on through his son, Mr Desmond Ng, who is determined to continue the legacy left by his father and grandfather.

The egg noodles here are factory made specially to Eng’s specifications and are excellent. They are super springy with a nice egg fragrance. I didn’t like the char siew though, because I am already sold by Zhong Yu Yuan Wei Wanton Noodle‘s bu jian tian char siew. But well, we just have to accept it that we can’t have the best of both worlds.

The wantons are small but yummy. Even though I ordered the dry version, its wanton is still very slippery and goes well with the noodles. It is hidden under the noodles to let them soak up the delicious sauce that gathered below. They also have a generous amount of caixin which makes me happy. Remember to add some fried pork lard and green chilli. And the chilli sauce, wahbiang, it is really HOT. For a chilli lover like me, I can only take a tiny bit of it and mix with my noodles. Nothing much to shout about the soup, it just helps me to wash down the fiery chilli sauce.

I don’t really like their deep fried wanton. Too much skin, too little filling. The seasoning could be improved. Each bowl of wanton noodles costs $4 (small) and $5 (large).

Eng’s Noodles House
Address: 287 Tanjong Katong Road
Open daily: 11am to 9pm
Tel: 86882727

I know National day is already over but the celebration continued for the entire August for Grand Mercure Roxy as Feast@East Buffet Restaurant is having an impressive array of local hawker fares from 2 August to 31 August 2013.

We started our buffet lunch with seafood on ice.

And some traditional spicy appetizers. The hot varieties has chilli crab, sambal stingray, curry fish and hokkien mee. These are the more memorable ones.

At the popular live cooking stations, chef whips up an impressive array for hawker fares. On the day of our visit, we had lok lok which is an assortment spread of uncooked food items like meat, quail eggs and yong tau foo items skewered on satay sticks and dunk into a pot of steaming hot satay sauce to cook. These days lok lok is a rare find in Singapore. So I am quite happy to eat as much lok lok here!

Cuttlefish with kang kong for you?

Or how about satay bee hoon which will come with kangkong, tau pok, cockles, cuttlefish, pork liver etc. The ingredients were fresh and succulent, and none of them was overcooked. The sauce had a rich nutty fragrance, which made for a good mouth feel.

My friends enjoyed the endless supply of Gong gong shells, half shell mussels and cockles most. But the live cooking stations are on rotational basis so sometimes, you will get omelette, kway chap, fried carrot cake instead.

The end to the buffet in a truly sweet affair with the colourful variety of nonya kueh, kueh tu tu, mua chee and shaved ice desserts such as ice kachang, chendol and ice durian pengat.

Monday to Sunday (Lunch)
Adult: $38 | Child: $20 | Senior Citizen: $30 nett

Monday to Thursday (Dinner)
Adult: $42 | Child: $22 | Senior Citizen: $32 nett

Friday to Sunday & Public Holiday Eve
Adult: $44 | Child: $24 | Senior Citizen: $34 nett

Feast@East Buffet Restaurant
Address: 50 East Coast Road, Grand Mercure Roxy Level 3
Tel: 6340 5665

Located in Boat Quay, Cuisine Master Hot Pot (食神锅奉行) is upping the ante on the local hot pot scene with its unique gourmet hot pot concept – freshly-made nourishing soups, premium ingredients, and attentive “table-side service” in a fine-dining setting.

With its roots in Beijing, this marks Cuisine Master’s first restaurant outside of China. What is unique about Cuisine Master is, you pick from five nine-course set menus (from $78++ to $198++ per pax). No ala carte menu, no buffet.

Each marble table is staffed by a dedicated server, who explains the health benefits of the ingredients, as she prepares each dish. She will help us to cook the food and divide them nicely for us. The fully-automated hot pot system is housed in the centre of the marble table, in an intricate handcarved copper ‘ding’ (鼎) designed with ventilation side-grills to whisk away smoke as it rises. As the waitress explains, emperors in the past would use a bigger bronze pot so they are trying to mimic the concept and treat us like kings and queens!

With a dining sequence purposefully designed for overall well-being and optimum digestion, the imperial experience starts off with a refreshing fruit platter and a first bowl of soup before the stock gets too rich.

Cuisine Master’s speciality lies in its signature Golden Soup, a rich concoction made from “old hen” and “old duck”, slow cooked over 10 hours for an almost-creamy consistency; and the clear Mushroom Soup, prepared with over 5 types of imported exotic mushrooms, with the wild Desert Mushroom strain costing as much as $800 per kilogram. The soups are freshly prepared with all-natural ingredients, with no additives or MSG.

We each had a $118++ per person menu which started with a “Buddha Jumps over the Wall” inspired dish cooked in chicken soup. The abalone, fish maw, spiked sea cucumber, sliced escargots and dried scallops is well soaked with the flavourful chicken soup and cooked till right tenderness.

When Australian Half-shell Scallop with prawn and grouper combination arrived, it reminded me of Quan Hotpot (寬巷子) which I had in Taiwan. They combine floriculture into their hotpot and make their serving ingredients look pretty and presentable.

Anyway back to Cuisine Master, we had fresh tiger garouper, tiger prawns and clams cooked in milky chicken soup. The glistening, garouper made its way on a royal bed of crushed ice, it was succulent and luscious when cooked in a silky chicken stock.

Minced fish and prawns are made from raw fish and prawn flesh that has been finely minced and beaten to an airy, bouncy texture.

Other than the fresh seafood, their premium kangaroo meat and ribeye got us excited too. The beef has a lovely marbling, but unfortunately sliced to very thin slices. But hey, we also had kangaroo meat, the texture is somewhat similar to pork.

Something commendable is their handmade noodles made with purple cabbage (purple), carrot (orange), egg white (white) and spinach (green). It is served with refillable side dish trio and refreshing plum juice.

Mixed mushroom platter which has a unique 毛肚菌 specially imported from China.

Last but not least, dessert is cold hasma with red dates. You can complement your meal with Chinese Yellow Wine, a popular accompaniment in Southern China, made from sticky rice and served warm with ginger and plum. Cuisine Master stocks over four varieties of yellow wines, Chinese white wine, and over 12 labels of old and new world wines. There are also unique house tipples, like Ginseng Martini ($15++), made with infused ginseng vodka, and Red Date Martini ($15++) or Jujube Sling ($13++), both
concocted with infused red date vodka.

Prices are on the high side, justifiably so for the fresh ingredients, painstakingly prepared broths and good service. Their restaurant has two storeys – first storey is a bar and second storey is where you enjoy your steamboat. So you get the privacy and still can enjoy scenery lah! Oh, I wished Cuisine Master has more choices for their sauce, they currently only have chilli sauce and seafood sauce.

Cuisine Master has 6-courses executive Lunch Sets served with fruit platter, side dishes, dessert and Chinese tea. Each course costs $48++ per person.

Cuisine Master
Address: 68 Boat Quay
Tel: 6438 9979
Operating Hours: Monday to Friday: 11.00am-2.00pm, 6pm-11.00pm; Saturday & Eve of Public Holiday: 6.00pm-11.00pm; Sunday: Closed.

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Established in 1976, Red House Seafood has been serving Asian seafood dishes and Singaporean favourites for 37 years. With the opening of the 3rd brunch at Prinsep Street, the restaurant aims to reach out to a younger generation of diners.

When I recently went for dinner, I was thoroughly impressed by how the fare combined interesting textures and tastes. Our dinner at Red House started with Trio Combination of Chef’s Signature Squid ($30 small, $58 large). The squid is cooked in three different way: BBQ, crispy baby squid and stir-fried with salted egg. I am a sucker for salted egg so it works for me the best. But the boy prefers BBQ flavour as we can taste the freshness of the squid.

Using the fresh ingredients sourced globally, Red House Seafood’s signature dishes have endured over the years. These include the decadent Prawns with signature creamy custard sauce ($7/100g), with fresh prawns covered in a velvety custard sauce. The sweetness from the sauce enhanced the sweetness of the prawns.

Spicy Seafood Combinations ($24 small, $36 medium, $48 large) is a Thai-inspired curry with a mix of scallops, prawns, fish and squid. The Thai-inspired curry is slightly spicy and thick. It is super addictive and we ordered fried buns to pair with the sauce.

No trip to Red House Seafood is complete without sampling its rendition of iconic Singaporean dishes like Crab in Red House Chilli Stew, a tangier and slightly sweeter version. This is good for non chilli lovers because their sauce is sweeter and not over spicy. So the fresh and fatty crabs are drenched with thick yummy gravy. For a seafood restaurant, there is definitely no complaints over their crabs because it is always juicy and succulent. There may be disputes over the taste of the chilli crab gravy but I like this rendition, and best paired with pillow soft buns.

My dining partners love the Black Pepper crabs more. The looks are deceiving but the black pepper sauce is not the vague, gritty stuff you get in so many other versions of this dish. This one has sauce specially created by their chef to be hot and smooth. This is all that makes the difference.

This is one of their private rooms in the prinsep street outlet.

Red House Seafood Restaurant
Address: 68 Prinsep Street
Tel: 6336 6080

Just beginning this month, I was just sharing about my set lunch at mezza9 @ Grand Hyatt. I am back again because they had street thai food promotion for the whole of August prepared by resident Thai Chef Sittichok Panchum. They do not have many choices but I think it is good enough. And you can just add on these street food when you order their set lunches (which also has thai food).

The best way to try everything is to go for the Tasting Platter ($45) as seen above. But if you prefer one dish to another, you can order individually which comes in a bigger portion lah.

So in the tasting platter, there is char-grilled baby octopus skewers with thai chilli sauce ($18).

Crispy fried spencer gulf prawns ($20) was breaded and deep fried till crispy golden brown. with coconut

If you relish smoky flavour and burnt fat, Char-grilled pork belly with honey herb marinade ($20) is fatty enough with slighting charred corners. I find it abit too oily for my liking.

Traditional crispy thai fishcake ($18) is drenched with sweet thai dressing and peanuts.

My favourite is Thai red curry with sour sausage ($20). Instead of meat, glutinous rice is used and paired with thick and sweet red curry.

Although this promotion is ending in August, but they will be having different promotions every month so we can be sure that it will satisfy our taste buds all at the same time.

We also shared their specialty duck for lunch. From 1 August to 30 September 2013, twelve outstanding restaurants throughout Singapore will embark on Cloudy Bay’s first Pinot’ & Duck Tasting Trail, to create a superlative food and wine match – each serving with their specialty duck dish paired with a glass ofCloudy Bay Pinot Noir 2011. Mezza9′s succulent whole duck slow roasted with secret spices is the perfect pairing for the Cloudy Bay Pinot and Duck Trail。Each set costs $53++.

mezza9
Address: 10 Scotts Road, Grand Hyatt
Tel: 6732 1234

It’s the BFF’s birthday and I decided to bake her a birthday cake! I have been baking alot of red velvet cupcakes, double chocolate muffins or simpler cakes like chocolate bundt cake. But I have never tried doing a big cake with frosting. Abit challenging leh and I am really still amateur when it comes to frosting a cake. But this cannot fail!

A week before I baked this cake, my friendly facial aunty treated me to Pine Garden’s lovely lychee martini cake. AH-HAH! Idea came! I shall do a lychee cake! It is difficult to find recipe online because the whole world is saying how good Pine Garden’s lychee martini cake is, but nobody is sharing lychee cake recipe lah! T_T

I have to skip the martini because there are 3 kids in her house! Baking the sponge cake is easy, making the frosting is easy. While waiting for my cake to be ready, I was searching hard in youtube to find ways to frost a cake properly. After looking at countless videos, they all kinda give me the same idea so I just whack it. I think I pass for the surface lah, but the sides fail. That is why you will see my photos all in weird angles, because I want to avoid the ugly sides. HAHAHA!

LYCHEE CAKE RECIPE (adapted from munchministry)

Ingredients (For the Sponge Cake):

(A)
150g cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon milk powder

(B)
60g cooking oil
50g water
4 egg yolks
80g icing sugar
1 and 1/2 teaspoon lychee essence (can change if making different flavours =). )

(C)
4 egg whites
100g icing sugar
1/4 teaspoon cream of tartar

Ingredients (For Lychee Frosting)
2 cups of whipping cream
3 tablespoons (sharp sharp) of icing sugar (add more if you’ve a sweet tooth…)
1-2 teaspoons lychee essence
1-2 drops of rose pink colouring ( I used 1 drop, very pretty before frosting, but when frosting, its colour somehow looks pale with the cake. Will try 2-3 drops next time.)
2 cans of lychee (remove the sugar syrup)

Method:
1. Sift ingredients (A) and put it aside
2. Whisk yolks and sugar till it turns pale yellow color
3. Add oil, water and lychee essence and mix till well blended
4. Add ingredients (A) and mix it slowly till it forms a smooth batter
5. Whisk (C) till stiff peak
6. Fold in 1/3 of egg yolk mixture into the egg white gently. Repeat for the remaining egg yolk mixture.
7. Preheat oven to 180°C.
8. Pour cake mix into cake tin. (I’m using a 7” cake tin)
9. Bake in oven for 30-45 minutes. (Try not to open up and check because sponge may fail.)
10. While baking, mix all frosting ingredients except lychee to stiff peak.
11. Cut 1 can of lychee into bits.
12. Mix with half of the whipped cream. Refrigerate both whipped cream until ready to use.
13. Remove cake from oven once it’s cooked, invert and cool.
14. Slice cake into half (top and bottom).
15. Layer whipped cream with the lychee bits between the cake.
16. Frost your cake with lychee whipped cream without lychee bits.
17. Decorate your cake with the remaining lychees and another other special things you’d like!

P/S: If you’d want to the Lychee Martini version, you may soak your lychees into vodka for 30 minutes to 2 hours (depends on your preferred taste intensity) and drain well before cutting. Add 1-2 teaspoons of vodka into your cake batter before baking.

Happy birthday BFF, may you be pretty and cheerful and crazy forever! Look, baby Romeo is loving my lychee cake too! Maybe I will make this into a lychee cupcake, it is definitely easier to manage!

The Italian food scene in Singapore gets more exciting with The Lighthouse Restaurant & Rooftop Bar unveiling a new concept rooted in “Cucina Costiera” or authentic Southern Italian cuisine with specialties and quality produce from gastronomy rich regions like Campania, Sardinia and Sicily.

I was invited to have a taste of their new menu a few weeks ago. Before dinner begins, we went up to the Rooftop bar to enjoy some cocktails and tapas while soaking in the panoramic views of the Singapore skyline.

Here’s our plate of Squid, prawns and whitebait smoked pepper sauce ($18).

Squid ink rice with shrimps and peas in saffron aioli ($18)

Bruschetta topped with caponata and stracciatella ($18)

Unblocked view of Singapore Flyer and Marina Bay Sands from the bar. The Lighthouse Rooftop Bar’s atmospheric setting makes it perfect for special occasions with nightly views of the Marina Bay Light Show as well as the city’s spectacular fireworks display on National Day and New Year’s Eve.

Back to the restaurant for dinner, it is furbished in refreshing hues of vibrant orange and earthy tones with aspecially-designed range of mirror panelling emphasizes the unrivalled views of the Marina Bay waterfront from all angles of the restaurant.

Drawing inspiration from Italy’s Amalfi Coast, The Lighthouse is befitting of its location at the mouth of the Singapore River. Its new cuisine style reflects the rich fishing history of Southern Italy and its abundance of renowned gourmet products including buffalo mozzarella, burrata, sheep ricotta, marinated olives, sun dried tomatoes, lemons as well as aromatic wild herbs like rosemary and oregano. My dinner started with Sweet Half Maine Lobster Dressed in his Coral with Roasted Peppers and Basil Salad ($36).

Overall, the menu has some good classic dishes and my favourite for the night is Sea Rock Style Risotto ($33) With Langoustine, Crab, Mussels, Clams, Tomato And Parsley. It is rich and intensely full-flavoured, a dish cooked the traditional way with carnaroli rice and fully evocative of the culinary pleasures of Italy.

The Homemade Tagliolini ($28) was another memorable dish, both for the taste and presentation. I am not a fan of creamy pasta to begin with but Amalfi’s Lemon Sauce made it more acceptable for me. The pasta is al dente with just the right degree of firmness; it offers a slight resistance to the bite without being hard. And the lightly spiced prawns are cooked in a classic style.

And if you’re ever looking for a dish that’ll be a visual showstopper, this is it — Roasted Whole Seabass ($48) from the area of Orbetello. Chef said they used to serve this fish during the roman empire. The fish firms up and turns to a beautiful bronze on a cedar wood plank. The cedar wraps the fish in a sweet smokiness without overwhelming the gentle flavor of the sea bass.

The fish is more salty but retains moisture when grilled. Chef has a firm control of flavours as he knows just how much punch to add to a mild tasting piece of seabass – in this case, with fresh aromatic herbs and emulsion of Sicilian lemons. The subtle herbs and cedar-wood plank give the fish a flavorful finish. But if you think that the smokiness is overpowering, you can dip it with the lemon emulsion. It is a sauce made with pure old lemon, which gives a sour and slight bitter finishing.

I have no quarrel with their Grilled Texan Rib-Eye ($88) either, for the meat is meltingly succulent. It was the perfect doneness for this cut. And the flavoured mushrooms And truffle mustard sauce truly complements and enhances it.

Desserts, complemented with Italian wines and cheeses, will complete the dining experience at The Lighthouse. The selection include classic Italian favourites like Zibibbo Sabayon with Marinated Strawberry and Traditional Baba ($22), and Sicilian Cannoli and Ice Cream with Chocolate Chips, Ricotta Cheese and Candied Fruits ($24).

A destination establishment that offers a multi-layered experience with an intimate-sized dining room and an adjoining rooftop bar, The Lighthouse Restaurant & Rooftop Bar occupies the exact location where a beacon used to guide the world’s mariners to the safety of the Singapore port in the eighteenth century. Today, it commands one of the most mesmerizing views of the Singapore skyline and Marina Bay waterfront from atop The Fullerton Hotel.

A 3-course set lunch at The Lighthouse Restaurant is available at $48 per person and a 5-course degustation dinner is available at $138 per person.

The Lighthouse
Address: Level 8 of The Fullerton Hotel
For reservations, please call The Lighthouse at 6877 8933 or email thelighthouse@fullertonhotel.com.
Opening hours: Mondays to Fridays from 12pm to 2.30pm (Lunch) and 6.30pm to 10.30pm (Dinner) and on Saturdays, Sundays and Public Holidays from 6.30pm to 10.30pm (Dinner)

Italian gastronomy has been gaining popularity in Singapore as diners move from the traditional pastas and pizzas to other different Italian cuisines in the diverse regions of Italy. Recognising the widespread influence of Italian cuisine in Singapore, the inaugural Gusto Italiano will celebrate and showcase the food, culinary talents and produce of Italy in new and exciting ways.

The festivities will feature outstanding local culinary stars and bring together renowned Italian restaurants and F&B establishments from across the island. As part of the exciting line up of Gusto Italiano, there will be “Flavours of Italy Culinary Workshops” offering the ideal opportunity to learn from eight of Singapore’s leading Italian chefs.

Fans of OTTO Ristorante will definitely be familiar with the dishes created by Chef Michele Pavanello. He is a widely acclaimed Italian specialty chef who has won awards and fans for his dedication to serving good Italian food. I have been to the restaurant once for lunch and was greeted by the humorous Chef Michele. Having worked in many places around the world, Chef Michele brings to OTTO years of varied experience, a fresh perspective and exciting new dishes. These include a crispy suckling pig dish, Hokkaido scallop carpaccio and five new desserts.

If you are a fan of OTTO or Chef Michele, you will properly be interested in what I am going to share today. Thanks to the organisers for Gusto Italiano, I am giving away two FREE pairs of culinary workshop passes to TWO LUCKY READERS. Each pair is worth $50++ , you can pick up some cooking tips from Chef Michele and I will be there too!

Gusto Italiano Culinary Masterclass by Chef Michele Pavanello of OTTO Ristorante
Date: 21 Sep 2013 (Sat)
Time: 10 – 11am
Venue: TOTT Cooking Studio, 896 Dunearn Rd, Singapore 589472

Chef Michele’s Workshop Menu:
1. Egg Pasta Sagnarelli with Italian Cooked Ham, Parmesan Cheese & Sage Emulsion
2. Aquarello Risotto with Tomato, Stracciatella Cheese & Basil Scented Oil
3. Parma Ham & Truffle Scented Burrata “Cannellone” with Assorted Wild Mushrooms

Very simple lah, don’t need you to answer any question this time round. If you are free that day and want to pick up some cooking tips from Chef Michele, CLICK HERE TO JOIN THE GIVEAWAY! Entries close at 11.59pm on 31 Aug (Sunday). THAT IS TOMORROW!

If you are interested in culinary workshops by other chefs such as Chef Roberto Galetti from Garibaldi Italian Restaurant and Bar, Chef Gabriele Piegaia from Burlamacco Ristorante, Chef Anna Borrasi from Etna Italian Restaurant & Pizzeria, Chef Daniele Sarno from Pontini and many more, book other workshops here.

In addition, I am also attending a “Sunkissed Sicily with the wines of Donnafugata” dinner on 6 September a tDolce Vita, Mandarin Oriental Singapore. Chef Johnny Meitei will present a six course dinner that will be paired with the award winning wines of Donnafugata.

Hope to see you there!

I love Singapore because there are so many new dining concepts up and coming every year. And when I heard about NOX – Dine in the Dark Restaurant from my friend and cousin, I was so excited to try it. I didn’t want to wait for the media invite because I presume there will be too many of us and the experience won’t be as genuine. So just yesterday, I grabbed Rae to try it with me.

We arrived at the restaurant at 6pm. I had called to make reservations three days before and the staff told me they were fully booked from 7pm onwards and only 6pm slot is left. Of course grab lah! Wahseh, new restaurant already so famous. The restaurant will check if you have any dietary restrictions beforehand, so you no need to worry yeah~

The first storey of the modern chic restaurant is a bar and open kitchen concept. There is a huge sitting area for you to chill out and wait for our guide to bring us up. We had our amuse busche which is soft clams with swordfish. And you can order cocktails or beer or wine if you want, with an additional charge. We chilled out for about 10 mins before the staff came to tell us that our guide is waiting for us. We had to lock all our belongings in the locker and NOT ALLOWED to bring anything that gives out light.

We were greeted by this handsome young man Halimi at the door. We shook hands and we introduced to each other. Then, I was asked to hold on his shoulders with both hands, while Rae held on to my shoulders. The three of us climbed up a flight of stairs. I didn’t count how many steps there were, but it was already pitch dark before we finish climbing. Halimi gave us clear directions of where to turn. Here is our conversation.

Halimi:”Maureen, is everything okay?”
Me:”Yes I am good.”
Halimi:”Then why are you walking baby steps?!!?!? You can just walk normally.”
Me:”HAHAHAHAHHAHAA SORRY. I AM SCARED LAH.”

After a turn (I think), we reached our table. Halimi tapped the back of the chair and said to me:”This is the back of your chair, Maureen. Hear it? Now stretch out you hands and feel it.”

Ok…. Got cushion one…. I sat down comfortably. Then Halimi guided Rae to her seat. Halimi explained that there are about 4 rooms, with a total seating capacity of 60. He took charge of 3 of the rooms I think. Our room is in rectangular shape. Length is about 12 steps. Breadth is about 7 steps.

Rae was sitting opposite me. I asked Rae to stretch out her hand, I tried to reach her. The distance between both of us is about one and half arm’s length. We couldn’t feel anything on both sides but based on the sound we heard from our neighbouring diners, I guess the distance of our tables is about two arms length.

Halimi then gave us orientation of what’s on our table. “So on your right are your fork and spoon. In front of it is a cup. It is a three course dinner – appetizers, main, dessert. Each course comes with 4 different types of small dishes. When each course is served, you start eating from the one closest to you. Then you move in a clockwise direction.”

We got ourselves a bottle of still water. Halimi placed it in the middle of the table for us.

Me:”Alamak, how to pour water?”
Halimi:”Just feel for your cup and pour.”
Me:”Huh, how I know if it will overflow?”
Halimi:”Put a finger into the cup and pour. Stop when the water reaches your finger.”

Wahlou I knew this leh! I read about it. How come I sound like a retard asking such question. zzzz. But perhaps I was overwhelmed by the darkness at that moment, I felt helpless lah, so cannot think. So I started pouring. Maybe because it was pitch dark, my sense of hearing super good. I can really hear water flowing into my cup. After a few seconds maybe, I burst out laughing. ” I feel like I have been pouring water for myself very long liao, but why it hasn’t reach the brim ah? Did it land on the table?”

Ok, lesson learnt. I have no sense of time in darkness. And I think I only poured abit of water.

You must be wondering how am I going to blog about the food if I am eating it in pitch darkness? HEHE. I drew them for you lor! Since I cannot bring my camera up to the pitch dark restaurant. But all these are my own assumption of what we had ah. NOT THE REAL INTERPRETATIONS. Ingredients may be wrong.

Anyway, after a short while (I don’t know how long later), our appetizers were served. There was a very strong smell of truffle. I definitely could recognize it because I am a huge truffle fan right. The dishes wre served in those 铁板 feel-alike plate, with four small porcelain bowls in the middle. These are my tasting notes. Please don’t refer to it as a guide. Not accurate hor, it is just how I felt it was like in the dark. Also a test for me to see how good I am with ingredients lah.

First dish: Cold dish. This one quite easy to guess. Got pasta and truffle oil. And got some flaky thingy which I cannot figure out. So my guess was cold angel hair pasta with truffle oil.

Second dish: Pan seared goose liver! And a round round thing which I don’t know what’s that.

Third dish: I smell it. Truffle Again. Rae said:”Oh third dish you must use spoon. Because it is soup!” Ok…. So I feel for my spoon and dip it into the soup. No leh, no water flowing sound. Then I tasted one spoonful and told Rae it doesn’t taste like soup. After 2nd or 3rd spoonful, I burst out laughing again. “I THINK IT IS EGG WITH TRUFFLE. NOT SOUP LEH! HAHAHAHAHA!”

Four dish: I really don’t know what am I eating for this. Rae said it was mushrooms.

Second course came almost immediately. I was reaching for my fork and spoon. I don’t know which one is my fork, which one is my spoon. I got my hands dirtied by touching them.

Me:”How you know which one is fork, which one is spoon ah?”
Rae:”I just put them in my mouth.”

HAHAHAHHAHA THIS IS SO FUNNY. WHY RAE SO SMART. Why didn’t I think of putting them in my mouth. I hope I didn’t dirty my pants.

There was a nice pepper aroma when the platter came. But disappeared soon so I didn’t bother.

First dish: I have a habit to smell the food before eating. This smells something like teriyaki. Ok I think I tasted beef cubes. Then Rae said got rice. After many mouthfuls, I think it tasted like black glutinous rice, like the chinese dessert you know. But I guess I took slightly longer to eat this. When I want to place it back to my plate, I kinda lost the sense of direction and place my second bowl on top of my third bowl. This is ridiculous.

Second dish: This one quite obvious. It is cod fish.

Third dish: Beef? pork

Forth dish: Rae said it was chicken. Shredded chicken kind, because it doesn’t have the red meat taste. And the chilli sauce was too overwhelming for her that she cought. I tasted the crispy skin. I asked her, “Could it be duck confit?” What was obvious was the pineapple at the bottom of the plate. Halimi asked us what do we think the spices were? Rae said sambal, I said sichuan. Both are not clever answers. (Recall: the pepper aroma)

Halimi was taking care of us throughout the dinner, asking us how is everything and all. He is visually impaired. He worked for SIA as an air steward for a good 10 years before he went for an operation to remove his brain tumor. The doctor told him he may just die in the op theatre, or paralyzed. But thankfully, he only lost his eyesight. He stayed in the hospital for 45 days before getting discharged. The optimistic Hamili didn’t crash, instead he feels this is not the end of the world. So he began travelling around Singapore, feeling his way around Chinatown, Changi Airport, Botanical Gardens etc.

He met his wife at a bus stop in Toa Payoh when he was asking her to help see for a bus. They exchanged phone numbers and email address and they talked to each other from email and Facebook. Now happily married, they have a daughter. I thought these love stories only appeared on TV but it really happened in real life. I feel so happy for Halimi. And he is really interested in service industry, so this job gave him the opportunity to do it again, just like an air steward. I do feel his passion for it and even thought it was my first time meeting him, but we talked like we have known each other for a long time!

Dessert came. I felt the bowls. Two of them at room temperature, the other two are cold. I don’t know why, somehow after a while, I felt giddy in this pitch dark atmosphere. Perhaps because I am feeling lost. Or maybe I was feeling sleepy because of the air con and food. While waiting for dessert to serve, we were feeling around the spaces.

First dish: Simple. Orange sorbet.

Second dish: This one I confirm know because it is something which I am quite receptive. Chocolate tart. And got chocolate sauce. Maybe it is chocolate lava tart?

Third dish: A butter pastry which tastes great. My guess was mille-feuille.

Forth dish: Whoohoo! Mango cream! With pamelo. But no sago seeds leh.

I am not a dessert person so I had some leftovers. I asked Rae to stretch out her hand so that I can pass her the dessert. Usually I ate faster than Rae but here, I was eating real slowly. Perhaps trying to taste the ingredients, but another reason is: I DON’T KNOW IF I HAVE FINISH THE FOOD. Halimi asked me to feel the four corners of the bowl and see if my fork or spoon can reach the four edges. If yes, means I have finished eating.

The kitchen was actually on first storey, but they have a “elevator” for food to be delivered up to second storey, so it saves Halimi the trouble to walk up and down. Halimi was explaining, he didn’t read via Braille. He had a watch which tells him the time by pressing a button. And he uses voice over to use emails and facebook. After the dinner at NOX, I love my eyes more than anything else.

We are done with our meals about 1.5 hours later. I dropped my napkin onto the floor while Rae dropped her spoon somewhere on the table. We can feel water on our table. LOL. After our desserts, we were guided down back to first storey – where there are lights! Thank you Halimi for being our friendly waiter! (By the way, he is 43 years old! OMG! He looks like he is only 30 plus) I was sooooo glad to be able to see again, seriously. Then we were asked to fill in a questionnaire which asked us to identify ingredients from our dinner. The waitress then showed us the actual menu and photo of how it looked like.

Well, I am not going to tell you if my answers are right a not because I don’t want to spoil the experience. You go and try and tell me if you had the same as me. But when I see the images and menu, I was exclaiming “OHHHHHHHHHHHHHHH!” So it is up to your own interpretation.

I had a memorable dining experience at NOX. Food quality is justifiable for the amount we paid for. We paid $78 per pax. But I think most importantly, it is the take home message to take care of your eyes. Through my dinner in the dark, I could hear much better. I could hear what other tables are talking, sorry I didn’t mean to eavesdrop. And my taste palate become more sensitive. We often took advantage of our eyes and never really “taste” our food. But this has definitely thought me to appreciate our food and ingredients.

Just like you are in an eskimo bar, you will drink lots of beer because you feel cold. You won’t feel that you had too much until you got out of the place. I felt dining at NOX will make me very full. Because it is pitch dark and I can’t see so I just eat ALL. Or maybe I didn’t clear my bowls clean. My suggestion to you is to eat very very very slowly. Enjoy food, enjoy how each ingredients married to each other to give you a beautiful end product.

Yup, that’s my experience at NOX. Note that all the drawings I did are NOT real representation of the actual dishes. They are just my perception of what was served and may not be accurate. Have you dined in the dark already? Share your experience with me!

NOX – Dine in the Dark Restaurant
Address: 269 Beach Road
Tel: 6298 0708

Korean food and culture have been gaining popularity in Singapore in recent years. Making its debut at The Central at Clarke Quay, E!GHT Korean BBQ offers an array of tantalising premium BBQ meats in a sleek industrial chic setting. The name “E!GHT” is named after its eponymous 8 Colours Set, which features scrumptious slices of Berkshire pork belly in an array of flavours.

At the BBQ tables, there are two stoves that accommodate both grilling and stewing simultaneously. The cushioned chairs provide space for me to put my bags. Utensils and napkins are cleverly tucked away in a handy drawer under the table, and there is also a compartment for me to keep my gadgets away from food splatters.

Pork takes centre-stage here and E!GHT has imported 100% Berkshire pork from the U.S.A. E!GHT’s signature 8 Colours Set ($98)¸ suitable for 3-4 pax, offers mouth-watering strips of thick-cut pork belly are flavoured in eight different ways – wine, original, ginseng, garlic, herb, curry, miso, and red pepper paste.

Each strip, approximately 70 to 80g each, is elegantly rolled up and presented on a custom-made wooden tray. Each flavour is clearly carved into the wood so we know exactly what is being served.

The meats and vegetables are cooked on made-to-order grill pans and the pans are tilted at a slight angle on the stove which allow excess oil to flow away from the meats and down into a small waste trap.

Before grilling the meat, the server recommends the best order in which to relish these cuts. Starting from the lighter towards bolder flavours, the server prepares the wine and original flavour first so that we can savour the natural taste of the Berkshire pork.

This is followed by the ginseng, garlic, herb, curry, and miso marinades, leaving the heaviest red pepper paste for last. Besides these eight styles, there is an option of the Smoked version at only $12. If you love a particular flavour, you can order additional strips at $12 apiece. If 8 pieces of pork is too much, you can opt for the 4 Colours Set ($58) which is ideal for two diners.

The 8 Colours Set, 4 Colours Set, and Flower Pork Set are all accompanied by homemade banchan (complimentary Korean appetisers), and a Seafood Bean Paste Stew. A clear Scorched Rice Soup will also be served when you order the set at the end of the meal to cleanse the palate.

I really love the hearty seafood stew which is prepared right at the table. The seafood are fresh and the soup is braised for many hours. If you are a stew person, E!IGHT also have Beef Brisket Kimchi Stew ($18), Pork Belly Kimchi Stew ($18), or Beef Brisket Bean Paste Stew ($18).

For an even more substantial indulgence or if you are a rice person like me, we ordered an additional Fried Rice ($8) which will be fried on the grill pan with kimchi and a sweetish Korean chilli paste.

Beef lovers are not forgotten as E!GHT offers a choice of USDA Prime Beef and Australian Wagyu. The former is available as Ribeye Steak ($58), Beef Belly Slices ($38) and Beef Brisket ($38) whereas the Australian Wagyu can be enjoyed as Ribeye Steak ($88) or Boneless Short Rib ($58). All these come in 200g servings.

Besides the full a la carte menu, we also had the sumptuous Chul Pan (Speciality Hot Grill) which is only available during lunch. The Chul Pan – an elegant tower of thinly-sliced meats atop assorted vegetable – is stir-fried on the grill pan with a piquant house-made gochujang (Korean red pepper paste). Steamed rice will be served on the side. This dish requires a minimum order of two portions of meat and choices include: Chicken ($15), Pork Belly ($16) and Beef Brisket ($17).

Having BBQ here means we can sit back, relax and talk to our friends while the staffs will cook for us. They also have an al fresco area which is superb for dining at night when you can enjoy the beautiful view of Clarke Quay and the Singapore River. There is also alcoholic selection but I chose the Special Lemon Tea ($3) which is prepared fresh daily with Korean citron.

E!GHT Korean BBQ
Address: 6 Eu Tong Sen Street, #02-79/90 The Central
Tel: 6222 2159
Opening Hours: 11.30am – 2.30pm Lunch (Last Order 2pm), 5.30pm – 11pm Dinner (Last Order 10pm)

SINGAPORE RESTAURANT WEEK, in its 7th edition, will be back from 7 to 13 October 2013. Presented by American Express, this bi-annual gourmet event organised by DiningCity has garnered a strong following in Singapore with a record breaking 40,000 seats snapped up in its last edition in March 2013.

For the first time, the popular week-long gastronomic affair will now include healthy gourmet options in response to increasing requests since its debut in 2010. Health-conscious food lovers can now look forward to new healthy gourmet creations at top notable restaurants such as Salt Grill & Skybar, J’s , Oso Ristorante, 7Adam restaurant, KUMO restaurant, Zaffron, Onaka restaurant and more.

In addition, new dining experiences await at popular and exciting talkof-the-town establishments such as Oca Grassa, Blue Bali on Cluny, East8, Fern & Kiwi Bar & Eatery, Hashi and Privé Grill which would be joining SINGAPORE RESTAURANT WEEK October 2013 for the first time

Participating again with newly crafted set menus are hot favourites like Au Jardin, Bistro Du Vin, Absinthe, Buyan Russian Haute Cuisine & Caviar Bar, Garibaldi, Gattopardo, OSO, Salt Grill & Sky Bar, La Cicala, Jade, Clifford, The Song of India, Boathouse, Etna Italian Restaurant, Gunthers, Stellar @1-Altitude, SQUE Restaurant, Picotin Express, Wan Hao Chinese Restaurant, Marriott Café, Pepe Nero, Cassia, Basilico, The Knolls, Taratata Bistrot, Punjab Grill By Jigg Kalra and so on.

I attended the media food trail a while back and tried three restaurants: Marugoto Shokudo, Zafferano, OTTO Locando. Our first stop is at Marugoto Shokudo which is in Ang Mo Kio, very near to my house! Marugoto Shokudo means “giving one’s all” or “to eat an entire meal”. Started in 2013, the Japanese casual dining eatery offers affordable Japanese cuisine to the heartlanders.

We tried two of the dishes that Marugoto Shokudo is going to present during Restaurant Wekk. One of them is the Japanese Smoked Duck Breast, Stuffed Deep Fried Lotus and River Eel rolled with omelet which is paired with Japanese Plum sake on crushed ice.

Another dish was Seared Wild Blue Fin Tuna with Juvenile Seaweed and Vine-Grated dressing.

The second restaurant we went to is Zafferano located atop Ocean Financial Centre’s 43rd floor. Originally from Milan, Chef Fabio Cuccheli has worked in many award winning restaurants like Californian 3-star Michelin restaurant, French Laundry, where he served as Executive Sous Chef.

Chef Fabio’s dishes revovles strongly around preserving an ingredient’s natural flavours and complimenting with other fresh and seasonal product. His Baby Organic Free Range Chicken is served with truffle farce, procini mushrooms, beet root and herb salad.

Our last stop was at OTTO Locando where Chef Marco Violano combines traditional Italian culinary experience with authentic Italian recipes.

This is obvious in his Tiramisu al Caffe where the traditional tiramisu is served with espresso coffee sauce and topped with thick chocolate sauce. Not forgetting a glass of Hèita dessert wine to end the night.

HOW SINGAPORE RESTAURANT WEEK WORKS

During SINGAPORE RESTAURANT WEEK, all participating restaurants will offer exclusive three-course menus for lunch and dinner priced at $25+++ and $35+++ respectively. DiningCity Star-Awarded restaurants charge a supplement of $15 for lunch and $20 for dinner.

American Express Cardmembers enjoy exclusive priority booking privileges from 4 September 2013 before booking is open to the public from 11 September 2013. All bookings can be made online from 11 September 2013 at www.restaurantweek.sg, a dedicated website with unique technology for online and real-time reservations.

Subscribers to the DiningCity.SG newsletter will enjoy advance booking from 9 September 2013. To sign up for the newsletter, simply log on to www.DiningCity.SG

It’s Friday night and you wanna find a place to chill out with friends, enjoy food and have some post-work beers. Here’s a recommendation: Tiong Bahru Bar (TBB)!

Sitting at the periphery of pre-war art deco apartment buildings in one of Singapore’s oldest housing estates, T B B pays tribute to the newly minted heritage trail and possibly a future Unesco site. The best thing about here is the space! The owners transformed an old Chinese restaurant to a chic neighborhood bar. There are lots of sitting space for you – in front of the bar counter, on the sofa or outside the restaurant.

TBB used to be serving Spanish tapas but they have recently did a menu revamp and serves fragrant dishes locals grew up with and are fond of. The new menu is created by award-winning Chef Daniel Sia, who is the creative culinarian and co-owner of The Disgruntled Chef. He was inspired by Tiong Bahru’s colourful history and delicious culture, so he created a brand new Local Remakes Edition Menu which presents favourite local eats in tasty bites paired with homemade sambal belachan and fiery chilli dips.

Chilli Crab is one of our iconic dish and now you don’t have to dirty hands to eat crabs with TBB’s Mantou with Chilli Crab ($10). It has a balance of sweet and spicy, with some threads of egg through it which makes it rich and thick. Use the golden mantou to mop up the delicious chill crab sauce!

Crispy Fried Fish Skin ($5) is a great starter with remarkable crunch that comes from the delicate skin of eels. Be warned, these crisps are dangerously addictive and all you have to do is to dip it in their excellent homemade belachan chilli. Another great starter is shaved Luncheon Meat ($4).

Sliced Raw Fish Cerviche ($8) is marinated with sesame oil and garnished with spring onions and ginger. The fish is fresh with no fishy odours. Now where is my porridge?

Kong Bak Pau ($5/2 pieces) offers slices of fatty pork belly marinated in a mixture of dark and light soy sauces, oyster sauce, garlic and spices and braised till tender. The meat and the fat just melt in your mouth, and aiyo, anything goes well with their belachan!

You don’ have to get your hands dirty as Shrimp Paste Chicken Tulips ($6) which reveal juicy and tender meat beneath crispy skin and allows you to bite off the meat easily.

Freshly-made Churros ($4) came with a rich chocolate sauce. Note that afternoon portions and prices are reduced.

End your meal with a glass of Mojitos (Happy Hour $10 or $14) with flavours such as sweet lychee, mango and mixed berry. There’s an extensive global wine list, with bottles starting at a reasonable $48, and 10 beers including Heineken (HH $7 or $10) to choose from.

Tiong Bahru Bar
Address: 3 Seng Poh Road, #01-01
Tel: 6438 4380
Opening Hours: 12 Noon – 1am
Website: www.tbb.com.sg

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Thank you Tiong Bahru Bar, I am giving away $30 dining vouchers to THREE LUCKY READERS. Each voucher has no minimum spending and is valid for three months. All you have to do is answer the simple question:

Question: Which gastrobar serves Chef Daniel Sia’s local remakes edition menu in Tiong Bahru?

Giveaway ends on 8 September 2013 (Sunday), 11:59. A random generator will be used, everyone has an equal chance of winning. Good luck!

I FINALLY TRIED TIM HO WAN! Every time I walked past Plaza Singapura, I would always complain about the horrible queue outside Singapore’s first Tim Ho Wan outlet. And I refused to spent 2 hours or more queuing for it when I don’t even need to queue that long when I was in Hong Kong.

In fact, I have been struggling if I should even try the local Tim Ho Wan since I have eaten at the Hong Kong outlet and I am sure nothing beats the original stall. But recently, the queue has been getting better and since Aunty was on leave yesterday, we visited the new Toa Payoh outlet yesterday.

It was past lunch time and we only have to queue for about 30mins. If you haven’t been to Tim Ho Wan, be sure to try the Big 4 Heavenly Kings. their Steamed Egg Cake, Vermicelli Roll with Pig’s Liver, Baked Bun with BBQ pork and Pan Fried Carrot Cake are the reasons why scores of gourmands have flocked to the Hong Kong branches. And now you get to try it in Singapore!

Vermicelli Roll with Pig’s Liver ($5.50) has the liver that is cooked just right and pairs well with the vermicelli rolls and soy sauce. It glides down the throat easily and remember to eat it while its warm as it doesn’t taste as good when cold.

Steamed Egg Cake ($3.50) is the best dish we had in Tim Ho Wan yesterday. It was soooooo soft and light and the caramel note lingers After finishing it, aunty said:”LET’S TRY DOING THIS AT HOME!” Faint lah, she is always looking for ideas!

Pan Fried Carrot Cake ($4.50/3 pcs) was okay okay lah. It was pan fried to golden brown on the exterior but slightly too oily and we could not finish it.

I had my first taste of Tim Ho Wan’s Baked Bun with BBQ Pork in the Hong Kong outlet in 2011. But I can still vividly remember how it tastes like. It has a perfect combination of sweet, savory, crispy, crumbly. And it is so good that we ordered 3 sets to share among 4 of us. And after leaving the restaurant, we had a char siew bao hangover!

Back to the Singapore outlet, their Baked Bun with BBQ Pork ($4.50/3 pcs) unfortunately was not better than the ones in Hong Kong. Yes you can still get some crackle from the brittle casing but the char siew chunks were not as tasty.

I also ordered siew mai when I was in Hong Kong outlet and I still remembered the prawn meat was succulent and overflowing. But the Pork Dumpling with Shrimp ($5/4 pcs) was just mediocre.

Prawn Dumpling ($5.50/4 pcs) come four in a serve with a pleasing bite to the whole prawns in the centre.

We finished our meal with Tonic Medlar & Osmanthus Cake ($3.50/3 pcs) which is mildly sweet cubes of Osmanthus flowers and wolfberries like segments of stained glass. One thing that I regret not ordering is their beef balls which was very good when I had it in Hong Kong. Perhaps I will be back to try it.

The name “Tim Ho Wan” already made Singaporeans go crazy because it is the cheapest Michelin Star restaurant in the world. We don’t have to hop on a plane to Hong Kong and then queue for hours to try it. But of course, don’t expect the quality here to be on par or better than the ones in Hong Kong. In fact, a Hong Kong friend of mine has been complaining that even the HK branches are no up to the orginal and now defunct Mongkok branch quality.

Having said that, we don’t have a lot of dim sum outlets in Singapore that sells dim sum for the whole day. So I don’t mind coming back here for a dim sum fix IF the queue is not that long.

Tim Ho Wan
Venue: ERA Centre, 450 Toa Payoh Lorong 6 #02-02
They don’t accept phone reservation, so happy queuing!

nydc has long been known as the cafe where people kickback, relax and enjoy desserts over good conversation. Recently, it has launched a newly revamped menu which offers over 30 dessert items, 20 hot food items, four kids’ meals and 40 beverages.

With the introduction of ‘Small Plates’ and ‘Big Plates’, the new menu encourages sharing of main courses so diners can have room for desserts; naturally, the main focus of the meal being desserts which transcend all food philosophies!

We always associate chocolate with dessert but never knew that chocolate can be a great accompaniment to ribs too! LOLLI PORK RIBS ($9.80/4 pcs) offers a mini rack of four Spanish baked pork ribs served with cocoa sauce and chocolate soil. This is finger lickin’ good, the cocoa sauce is not overpowering and adds richness to the ribs, while chocolate soil provides texture.

Another interesting ingredient used in the new menu is peanut butter. And it is obvious as many dishes are offered with some peanut butter in it. For example, CUT THE CRAB ($9.80/4 pcs) is a thick patty with generous shredded crab meat within. Drizzle with peanut butter chilli sauce and just cut the crabcake!

MUSHROOM MUNCHIES ($7.80/6 pcs) is the best way to enjoy a meltdown! Button mushrooms, ham, garlic mayo and mozzarella combined for a full body burst of flavour.

The Brooklyn chicken wings I had were usually too spicy or BBQ sauce overload. However, I really enjoyed nydc’s version. This mouth-watering HOOKIN’ BROOKLYN CHICKS ($8.80/6 pcs, $14/12 pcs) has a slightly spicy but tangy sauce. The tanginess gives a refreshing taste to the drumlets and actually made me crave for more. It is paired with vegetables sticks and blue cheese dip for a sinfully tasty time.

If you’ve got a hankering for some all-day breakfast, perhaps try SUNNY GROOVES ‘N’ MUNCHY MOVES ($15.80). A pork sausage and a chicken cheese sausage are served with a sunny side-up. Instead of using mashed potatoes, crushed potatoes were used to give it some texture. Looking at sunny side-up makes me happy.

nydc has a menu that leaves room for dessert. It has a handful of sandwiches that will satisfy the cravings of a sandwich lover.. One of them is DOUBLE BEEF BOOSTER ($14.80), similar to the iconic New York deli style Reuben sandwich. This comes with double of corned beef and pastrami, sauerkraut and melted cheese. Typically in Reuben style sandwiches, either corned beef or beef pastrami is used, but you’ll get both in this one, hence the name! I am not exactly a fan of beef pastrami, but I love the juicy corned beef and melted cheese. It is served with a side of mesclun salad and Russian dressing.

I prefer the STEAK YOUR CLAIM, SIRLOIN! ($17.80) better which is marbled sirloin steak sandwiched between two nicely toasted Turkish bread buns, and accompanied with guacamole, aioli, caramelized onion and shredded romaine lettuce with a side of mesclun salad.

Never forget the classics such as GOOD OL’ FISH & CHIPS ($15.80). Their fish & chips boast battered hake fish, coleslaw, tartar sauce and a lemon wedge for that citrusy edge. The use of hake fish is unique because most of the time, we will usually use cod, haddock or dory fish. Hake’s flaky texture is similar to that of cod but the flesh is softer and more dense. These long slabs of soft and luscious hake fish is encased with a thin and light batter which gives a delightful melt-in-the-mouth quality.

I really love the name and the layout of this dish. Everybody needs a good slop story and SLOPPY JOE ($14.80) is just grate! Minced beef stew on buns, mozzarella, coleslaw and lettuce and butter roll with a mesclun salad side. I always believe that burgers are best enjoyed as messy as possible. And this is definitely not your regular Joe!

Not a beef lover? Nevermind, nydc has pork burgers too! PIGGLY WIGGLY BURGER ($15.80) has succulent pulled pork slathered with BBQ sauce, coleslaw, romaine leaves and with a mesclun salad on the side. Bun it all! And say bye-bye to your resolve to stop at one.

When you think of nydc, what is the first thing you will think of? Desserts of course! nydc is always remembered by diners as THE go-to dessert cafe where people celebrate life’s every moment over indulgent, delectable desserts that warm the heart.

The new menu also offers new desserts such as LET’S GET BERRY HIGH ($9.80) which has a light yoghurt sorbet sitting on a bed of wild berries soaked in red wine.

See see see, another peanut butter dish. I would say this is a twist to the usual bread and butter pudding. PEANUT BUTTER CRUNCH TIME ($6.80) has a crunchy peanut butter pudding which comes with a scoop of vanilla ice cream drenched in irrestible caramel sauce. Eat it while it is hot!

I am always amused by nydc’s menu because they never fail to come up with creative dish names. I SCREAM BURGER! ($9.80) sure makes me scream when it arrived. It is so colourful and so fun! Reminds me of my childhood days when we eat ice cream bread.
Three scoops of chocolate chip, vanilla and strawberry ice cream get hemmed in with chocolate soil, chocolate chip cookies, whipped cream, stars candy, chocolate, strawberry and caramel sauce, all sandwiched in a brioche bun. So pretty how to eat! AHHHHHH

With every year’s birthday celebration, nydc will come up with a celebratory mudpie for a limited period of time. This year, it has come up with P-NUT BUTTER ME UP!, a peanut butter and chocolate mudpie ($8.80) where the peanut butter complements the chocolate perfectly.

I brought home some desserts too and my favourite is the GRASP THE RASP ($6.80/piece) which is a magical combination of raspberry with white chocolate and cheese – you’ll be asking for more after this tease.

BLUE ME AWAY ($6.80) is packed with explosive taste. This blueberry cheese swirl was quick frozen to seal in its freshness. Its tangy edginess just blue us away and will do the same for you too.

WE LIKE TO MOUSSE IT, MOUSSE IT ($6.80) is a simple mango mousse but definitely brings sunshine along with it. It is sure to get you up and goovin’ with every bite. C’mon, let’s all tuck in and mouse it, mousse it!

Not forgetting the lemonades which we shared. The green one is COOL CUCUMBER-AID ($4.20/glass, $8.50/pitcher) where they mix a whole Japanese cucumber, orange juice and lemonade for a welcome temperature change. And red one is SO BERRY MERRY ($4.20/glass, $8.50/pitcher) which is a cheerful blend of lemonade, orange and cranberry juice. Beat the heat with these lemonades!

Overall, I love this year’s new menu for nydc much better than last year. There are definitely hits and misses but I will come back for their Hookin’ Brooklyn Chicks, Lolli Pork Ribs, Sloppy Joe for their mains, and Peanut Butter Crunch and I Scream Burger.

Because they are celebrating their 18th birthday, they have come up with two marvellous promotions! These promotions are valid for dine-in only till 29 Sept 2013.

1) Peanut Butter Chocolate Mudpie (P-nut B’day Mudpie) – $8.80. September birthday babies enjoy this at $6.80 and mini cakes at $18 (U.P $36)

2) Coney dog (Coney woof!) – $7.80. Going for $1.80 on 18 Sept only! Don’t miss it!

You can find nydc at:
Bugis Junction, #02-47/48
200 Victoria St, Singapore 188021
Tel: +65 6333-3161
Sun – Thurs & PH 11.30am to 10pm
Fri, Sat & Eve of PH 11.30am to 10.30pm

Holland Village, 30 Lor Mambong
Singapore 277688
Tel: +65 6469-2998
Sun – Thurs & PH 11.30am to 10.30pm
Fri, Sat & Eve of PH 11.30am to 11pm

Wheelock Place, #02-19
501 Orchard Rd,
Singapore 238880
Tel: +65 6736-3253
Sun – Thurs & PH 11.30am to 10.30pm
Fri, Sat & Eve of PH 11.30am to 11pm

For updates on more new and exciting offerings from nydc, check out their Facebook page www.facebook.com/nydcSG

Perched atop a high cliff of Sentosa Island, ilLido is one of Singapore’s most quintessential dining destinations with its relaxed, intimate seaside location and stunning Italian cuisine since opening in 2006.

The restaurant has recently launched a brand new menu which is just in time with Italy’s autumn season. Over twenty new creations are introduced, offering diners more value-for-money while honoring ilLido’s signature culinary experience of uncompromised Italian cuisine featuring world’s most prized and highest quality ingredients.

I was invited to A Prelude to Autumn at il Lido, a private event by Palate card to enjoy ilLido’s new autumn menu. This 4-course dinner menu is paired up with Laphroaig whiskies.

Wine pairing: Laphroaig 10 year old

Helming the kitchen is restaurateur-owner Beppe De Vito, who brings with him a fresh and modern perspective on traditional Italian cuisine. Equipped with an extensive understanding of the local palate and a deep respect for timeless Italian cooking techniques – De Vito showcases a creative expression of Italy’s rich culinary heritage through his original creations and recipes.

Still keeping to ilLido’s long-standing philosophy of using the highest quality and the freshest ingredients, over 80% of the ingredients are sourced direct through independent Italian food purveyors and artisans or procured direct from De Vito’s
own orchards in Italy.

Our starter was lobster tail with goose Liver and cauliflower. The succulence and sweetness from the lobster tail was enhanced with a liquorice sauce.

Wine pairing: Laphroaig Quarter Cask

In the tradition of true Italian dining, ilLido features solely homemade pastas. Handpressed and rolled by a resident pasta chef, the very best of Italian durum wheat flour is used in the pursuance of creating the most toothsome pastas on the new menu.

I had the Chestnut & Sweet Potato Ravioli with Rabbit Velouté and Truffle. In a beautiful brown hue, the ravioli skin is thin and smooth, and the stuffing is delicately sweet with Rabbit Velouté that adds a perfect touch to the dish.

Wine pairing: Laphroaig Triple Wood

Our main course was venison and though I am no fan of the gamey meat. The heirloom carrots and colonnato lardo gave it flavour and helped make it less monotonous. The porcini mushrooms that came with it provided further contrasts in texture and taste.

Wine pairing: Laphroaig 18 year old

Since dessert occupies a separate section of the stomach, we had just enough room for a Toffee & Chocolate Cake, Roasted Figs and Almond Meringues which was so thick and good.

ilLido’s menu showcases much coveted ingredients with De Vito’s inimitable cooking style that brings out the prized qualities of each ingredient in the most contemporary style. You can also try their degustation menu which has also been revamped to just $98 per person. For those seeking an afternoon respite, ilLido also offers a three course set lunch at $38 per person that includes a choice of De Vito’s daily gourmet specials, available from Mondays to Fridays.

il Lido
Address: Sentosa Golf Club, 27 Bukit Manis Road
Tel: 6866-1977

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Palate, Singapore’s ultimate dining privileges programme returns this year with a revised and artfully curated selection of the best establishments in town. The Palate programme offers an attractive discount structure of up to 50%, letting you discover new restaurants or revisit favourites without breaking the bank.

If you love food and wish to drop by ilLido for a meal, join the Palate Gourmet Safari! It will take place on 10th October and you will sit on a Singapore Trolley bus which brings you to 3 different destinations.

Palate Gourmet Safari
Date: 10 October 2013 (Thursday)
Venue: 1) Canapés at Coast @ 1-TwentySix 2) Main course at ilLido 3) Dessert at Violet Oon’s Kitchen
Time: 7pm
Price: $150nett per person

To make a reservation, simply complete the offline payment form e-mail to info@palate.sg. You can download the offline payment form here. For more information, check out Palate’s FB page!

I love eating waffles. But the boyfriend doesn’t. Not that he hates waffles but he thinks travelling all the way to a place for a piece of waffle is unnecessary. So most of the time, I only get my waffle fix from Gelare (especially on Tuesday when their waffles are half price).

After I met Gabby for a heavy lunch, I was craving for waffles and asked if she is okay to travel to a place for good waffles. She agreed and we immediately hopped on the cab to WIMBLY LU! Located in Serangoon, this places needs no introduction because this chocolate cafe is super famous for their waffles!

Everyone has different waffles expectations. I have tried Wafflicious, I have tried Stranger’s Reunion, I have tried Createaf, I have tried Gelare. I have even been to Belgium to try their waffles. Some are too milky, some are too crispy, and some doesn’t taste like waffles. I guess only Gelare is the closest to my-kind-of-waffles. Until I tried Wimbly Lu.

I was already full to the brim that day when I visited the cafe but their waffles are so yummy till I can literally finish the whole piece by myself. The 8 inch waffle is crisp on the outself and fluffy and moist on the inside. People complain about their small scoop of ice cream, but it doesn’t affect me at all because I love eating plain waffles ($6), with just some maple syrup and butter, that’s all.

Not a huge space but it is a nice place to chill and have a plate of waffle (and maybe chocolates too). I had a cup of lemon tea to pair with my waffles but it was unfortunately too bland. Some of you have recommended me to try their root beer cake, looks like it’s time for a second visit soon.

Wimbly Lu
Address: 15-2 Jalan Riang
Tel: 62891489
Opening hours: Tue – Fri: 12:00 – 22:30; Sat – Sun: 09:00 – 23:00

The golden rays of an equatorial morning are a comfort to wake up to. You cannot bear to rise from the solace of your bed, yet you cannot wait to soak up the sun. For beyond your balcony, you see an idyllic Siloso Beach and the South China Sea.

I am in Shangri-La’s Rasa Sentosa Resort & Spa, Singapore, the only beachfront resort in Singapore.

Did you know that behind the scenes, there is a shortage of hospitality workers in Singapore? Singapore’s thriving hospitality sector with growing visitor arrivals and expanding hotel industry exacerbate the manpower crunch faced by hotels. To cope with the manpower shortage, hotels such as Shangri-La’s Rasa Sentosa Resort & Spa are looking for solutions to maximise what existing staff can achieve in their work.

In my recent stay at Rasa Shangri-la Sentosa, I observed quite a few novel ways how the hotel has made work easier, smarter and safer for their staff and maintain service standards for customers.

Mr Winston Wong, Director of Security, and Ms Liow Siew Ling, Assistant Financial Controller, (as seen in the photo) are helping the house keeping department with stripping and making of bed.

I learnt that hotel staffs are given opportunities to be multi-skilled by learning a new skill from another department or within the same department. During peak periods when the housekeeping team cannot cope with the workload, the management team will volunteer for 1-2 hours in a day to help with different departments.

Mr Wong said by doing so, they actually help to cut down about 20 minutes of housekeeping time. They are trained by the housekeeping department, although they are not as fast as housekeeping, but they have quality control one ok!

My Terrace pool view room which is super huge and gorgeous because it overlooks the pool and the sea. In case you are wondering, all the rooms here has balcony!

In Rasa Shangri-la, self-service laundromats are installed on the corridors of selected guestroom floors. They are available 24-hour daily and allow guests (especially travelling families on a long stay) to clean up their attire by the bulkload at preferred time. These laundromats let guests get their cleaned laundry faster and make work easier for their laundry team by decreasing the laundry load.

Early last year, Rasa Shangri-la replaced high energy consumption ice cube machines with industrial chilled water dispensers at their ballrooms. Because these dispensers produce high volume of filtered water at a consistent temperature of three to five degrees Celsius – the hotel staff saved on time to walk out of the ballrooms to the ice cube machines and could serve the chilled water straightaway. I was told that this idea won Rasa Shangri-la an award from NTUC, Food, Drinks and Allied Workers Union and Singapore Hotel Association for helping staff be more productive and have easier jobs.

If you are thirsty, you can also get ice and water from an ice-and-water dispenser at all corridors of the resort’s guestroom floors, as much as you need at no charge, in addition to the standard allocation of bottled waters in the guestrooms. It is part of the resort’s many value-added services available for guests.

The installation of these dispensers at every corridor frees up the Room Service team to concentrate on core function of delivering food and other beverages in a shorter period.

Isn’t it more efficient and productive that your food and drinks can be served faster?

While enjoying my breakfast at Silver Shell Café, I spotted General Manager Ben Bousnina serving drinks. He told me he manages the drinks counter and will always be there during breakfast EVERY MORNING to serve and also to talk to guests to find out about their experience. He even told me he has his own refreshing concoctions which is guava + orange. I am super surprised by this. I mean, which hotel GM will actually serve you breakfast right?!!?!?

It’s amazing to actually see how teamwork thrives in Shangri-La’s Rasa Sentosa Resort & Spa. Ms Judy Yeoh, Director of Human Resource, will fold napkins, while Mercadia Wong, Director of Sales (Travel Trade), is seen clearing dishes. Their teamwork helps the Food and Beverage team cope with extra workload and the entire team is happier and more cohesive.

Back to my breakfast, so happy to find appam here! It is made from fermented milk and rice flour, it resembles a fluffy pancake with crazily crispy sides. It is served with orange sugar and shredded coconut, yums!

Egg omelette at the live station. You can choose what ingredients to be added to your omelette.

They also have nasi lemak with super fluffy rice.

And of course I cannot resist waffles, pancakes and French toast.

Happy breakfast!

LOOK! As I was enjoying breakfast, a peacock walked past me and greeted me.

You know ah, Rasa Shangri-la pays attention to details. They have automatic (sensor) swing doors are installed throughout the resort’s operation areas such as in the kitchens and floor pantries. The sensor operated doors detect presence and staff can walk in and out without the need to stop and open the doors manually. In cases where a staff needs to push a trolley load of chinaware and/or other breakable items – this reduces accidents and makes their work easier, smarter and safer, because they don’t need to open doors manually. With faster transport of items, staff can save time and do more.

The resort’s seaside location makes it a popular venue for events. In order to cater to such demands, the resort needed to optimize its logistics – especially on the duration it took for food and equipment to be transported from the resort out onto the beach.

The resort then came up with an innovative idea. It modified a regular buggy into an open top buggy which can transport all the necessary equipment and ingredients for setting up the events, saving time and manpower needed to set up these events. Most importantly, this also means ingredients are kept fresh at all times – thereby promoting a safe and quality dining experience for the resort’s guests.

Thank you Rasa Shangri-la Hotel for the wonderful stay. It was really an eye opener!

This season, the juicy Wagyu flown in from Australia will be the highlight for epicures at The Fullerton Bay Hotel Singapore’s chic brasserie, Clifford – helmed by Executive Chef Sandro Falbo – only available from 19 August to 30 September 2013. Thank you Fullerton Hotel, I tried the set menu ($190++ per person) featuring tasting portions of the dishes.

Known for its marbling characteristics and quality, Wagyu Beef delivers a distinctive rich and tender flavor compared to other beef which makes many people drool. We started our lunch with a bowl of tasty French Wagyu Oxtail Soup ($32) and Wagyu Beef Carpaccio ($32).

I really like the Wagyu Oxtail Onion Soup which has gruyere-cheese topped crouton sitting on top of the soup – you won’t regret it. Under the volcano of cheese is a bowl of sweet onion soup. The cheesy toast and soup is heaven on a spoon. The Wagyu beef carpaccio ($32) uses Grade 8 Wagyu beef that is sliced to a paper-thin version and complemented with grilled porcini, arugula and parmesan lace.

The exquisite Braised Wagyu Cheek Cannelloni ($38) is creamy and filling with morel mushrooms and truffle colombier fondue.

We had a Trio Platter which features Braised Wagyu Cheek, 24-hour Orange Scented Short Ribs and Cheek, 500-day Grain Fed Wagyu Sirloin. The texture of the braised wagyu cheek is marvellous – firm enough to hold its shape under the knife yet soft enough to yield easily to the bite. The Wagyu Sirloin is decent, and the scented short ribs and cheek is also meltingly soft and tender.

We ended our lunch with Clifford’s signature Apple Tarte Tatin, complemented with vanilla ice cream. Their apple tarte tatin is supppppper good, with an artful layer of caramelised glazed apples on a puff pastry base.

You can pair your meal with a glass of Marrenon Merlot ‘Les Grains’ Provence France 2010 or Valle De la Puerta Reserve Malbec 2009. Each glass is $18 and each bottle is $88. The wagyu dishes and set menu is available every dinner till 30 September.

Clifford
Address: The Fullerton Bay Hotel, 80 Collyer Quay
Tel: 6597 5288
Email: clifford@fullertonbayhotel.com

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Thye Moh Chan Singapore – the iconic Teochew confectionary shop, is launching their latest video commercial starring Ah Boys To Men actor Joshua Tan. In conjunction with the launch of the commercial and Mid-Autumn festival, Thye Moh Chan is organising a special opportunity for fans to celebrate the festival with the charismatic and talented actor Joshua Tan!

Date: 14 September 2013, Saturday
Time: 5pm to 6.30pm
Venue: Thye Moh Chan at Chinatown Point (133 New Bridge Road, #01-45)

I will be hosting the event, so hope to see you there! In addition, THREE LUCKY READERS will win a box of Thye Moh Chan mooncakes, play games and take photo with Joshua Tan.

CLICK HERE TO TAKE PART IN THE GIVEAWAY.