It is an open secret that I love pineapple tarts. When I was much younger, I can finish about 10 bottles of pineapple tarts during CNY period and feel proud of myself when I get a bad sore throat. Now as I grew older, I am more conscious of what I eat but I still love popping one or two into my mouth every now and then.

Most of the time we would just buy from retail outlets but this year, we decided to bake our own! Actually it is not the first time we bake pineapple tart lah. We have been baking for a few years already, but everytime it wasn’t up to my expectations. Just a few weeks ago, my parents’ place had a new neighbour and she baked us some pineapple tarts, I thought it was good enough and asked her for recipe. I am so happy that she shared it with me. I am not selfish so I will share with you all!

The new neighbour’s recipe is very simple and easy. It doesn’t have some fanciful ingredients like cream cheese or shortening or whipping cream, which is why I love it. I mean people have been baking pineapple tarts for many years and I am sure the older generation don’t use fanciful ingredients to bake their pineapple tarts. I am not confident when it comes to baking bread, tart or cookies because I don’t do these very often. So this is a good beginners recipe for me to follow!

Ingredients (makes 30 golf ball size pineapple balls):
300g flour, sifted
50g milk powder
200g butter
25g icing sugar, sifted
2 egg yolk
Pinch of salt
250g pineapple paste

Recipe:
1. Cream butter, salt, icing sugar, egg yolk till creamy. Add flour and milk powder. Place dough in fridge for half an hour.

2. Take out dough from fridge, knead the dough into a ball and wrap in pineapple paste. Place on parchment paper in tray, brush some egg yolk on top of pineapple tart. Preheat oven on 180 degree celsius and bake for 20-25 mins.

Very easy recipe right! And my pineapple balls turn out super golden brown and perfect. If you are wondering, I didn’t purposely want to make golf ball pineapple tarts. I only realized my pineapple balls were too huge after wrapping them. Haha! Oh, we tried to make our own pineapple paste a few years back but felt that the difference in taste is very minimum so we decided to skip the tedious process. The trick here to wrap with clean hands quickly! Try not to touch the jam too much as it will cause your fingers to be sticky. Milk powder gives a more powdery effect so don’t skip that! If I have time, I will try out a few more pineapple tart recipes next week. Or if you have an awesome pineapple tart recipe or other yummy CNY recipes, drop me a mail! Enjoy baking everyone!

The U Factory is a temporary experimental platform curated by Underscore, dedicated to discussion, exchange and execution of shared visions. From 7 November 2013 to 26 January 2014, they have brought together as a community an eclectic mix of trail-blazers from the fields of art, film, music, food, design and culture.

Brunch by Maison Ikkoku
Block 39, 01-01

Singapore lifestyle brand, Maison Ikkoku is serving up its popular brunch menu including Big Breakfast, Portobello Florentine, Salmon Florentine, Turkey Ham Eggs Benedict and French Toast with Caramel Banana.

I struggled with my brunch choice and in the end went ahead for the most photogenic option, Turkey Ham Eggs Benedict.Great flavors from the turkey ham, poached eggs and home-made hollandaise sauce! Known for its coffee, we also ordered a cup of Chemex brews coffee ($7) which uses the infusion method. Its unbleached filters are a little thicker than those used by auto-drip filters, resulting is a slower brew and a richer cup similar to drip coffee in terms of body and taste. Ethiopia yirgacheffe has a silky body and clean finish.

Maison Ikkoku is open:
Saturday 9am – 5pm
Sunday 9am – 5pm

Rakusaba by Preparazzi
Block 39 01-10

When the word “Laksa” is mentioned, what comes to your mind? A bowl of rich coconut gravy with thick vermicelli? At Preparazzi, things are a little different. Unlike a traditional laksa, this dish is served with the noodles separate and you are encouraged to dip them in the thick laksa cream that is served on the side. The noodles are also a departure from the usual rice vermicelli and are made of wheat and eggs without any alkaline.

This is just like a Singaporean version of Japanese tsukumen! The laksa broth is thick enough to be used as a dip for the noodles. The broth, an ultra-intense lemak with the essence from hei-bi provide much of that wonderful umami richness. Forget about being demure or whatsoever, just slurp it loud from the bowl!

The dish comes with condiments of Preparazzi’s signature salmon otak otak gratin, a soft boiled egg topped with “heibi hiam” (spicy dried shrimps), lotus root and cucumber pickles, all sitting on a green base of home-made pesto. You may also ask for crispy you tiao (dough fritters) to be eaten with the laksa cream. After finishing your meal, you can ask for a finishing prawn and pork broth in their bowl.

Preparazzi’s innovative take on the traditional laksa dish is aimed at challenging people’s perceptions of what constitutes a laksa and to encourage diners to engage in a wider conversation about the changing nature of what is deemed ‘traditional’ Singaporean food. There is only bar seating where you will be served by handsome noodle chef Jeremy!

One advice for you, be there early as there’s only limited portions each time. When I was there last Sunday, it was already sold out before 1pm!

Rakusaba is open:
Friday 6pm – 11pm
Saturday 11am – 11pm
Sunday 11am – 3pm

Ramen Burger by The Travelling C.O.W.
Block 39, 01-10

The Travelling C.O.W. has introduced their version of the Ramen Burger, a food craze with its origins in NYC. Each ramen burger consists of two golden crisp ramen patties, layered with fresh butterhead lettuce, juicy sweet tomato, filled with your choice of succulent meats and finished off with drizzles of Chef’s secret dressing.

The crispy ramen patties remind me of Mamee, which is my favourite childhood snack. Because the ramen patty is dry and crisp, it is paired with a wetter version of succulent meats such as Bulgogi Beef, Chicken Teriyaki or Spicy BBQ Chicken. I preferred the Bulgogi Beef version with the crunchy and juicy flavours burst in the mouth at first bite. Bulgogi Beef can be stronger in flavor though.

Ramen Burger is open:
Friday 6pm – 10pm
Saturday 12pm – 8pm
Sunday 12pm – 8pm

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Oh yeah, we missed The Baker’s League because they weren’t there last Sunday. It is a vegan bakery housed in the same room as Rakusaba and Ramen Burger. The Bakers League aims to make vegan food accessible to all, by providing food, drink and desserts that are delicious and fun. All items on the menu are vegan and are made without egg or dairy products. Opening hours are Saturdays, 11am – 11pm & Sundays, 11am – 3pm

The U Factory is happening at every Tuesday to Friday at Gillman Barracks (9 Lock Road). If you want to visit the F&B stalls, they are only opened from Fridays to Sundays. For more information on participants, events and workshops, visit www.theufactory.com

Located on the second level of Furama RiverFront, The Square @ Furama celebrates the 2014 Lunar New Year with prosperous buffet treats. Presenting a heritage feast of Pacific Clam Salad with Sesame Dressing, Top Shell with Thai Chilli Sauce, Smoked Duck with Mango and Barbecue Gold Coins. Executive Chef Vincent also showcases a Nian Nian You Yu spread with Salmon, Tuna and Sea-Bream Sashimi, Chilled Fresh Prawns, Snow Crab, Scallops and Green Lip Mussels.

I am honored to be invited by the kind folks from Furama RiverFront to try out some of their CNY dishes that will be available on the buffet spread. One dish that we cannot miss is definitely the Prosperity Salmon Yu Sheng. It is also available for takeaway and priced at $38 (2 to 4 pax) or $48 (5 to 10 pax).

If you are wondering what to say during Lo Hei, here’s a simple guide for you.
1. At the table: Wishing everyone a prosperous CNY!
2. Raw Fish: Nian Nian You Yu（年年有余）
3. Pomelo / Lim: Da Ji Da Li（大吉大利）
4. Red Ginger: Hong Yun Dang Dou （鸿运当头）
5. Green Radish: Qing Chun Chang Zhu（青春常驻）
6. Cinnamon & Pepper: Zhao Cai Jin Bao（招财进宝）
7. Sesame seeds: Sheng Yi Xing Long（生意兴隆）
8. Oil: Cai Yuan Guang Jin （财源广进）
9. Plum Sauce: Tian Tian Mi Mi（甜甜蜜蜜）
10. Pok Chui Crackers: Bian Di Huang Jin（遍地黄金）

The smooth and creamy broth makes the chewy texture of fish maw stands out. But I prefer a clear soup broth because pumpkin is too filling for me.

However, I am very impressed with House Roast Duck with Angelica Herb (Dang Gui). Featuring lean duck that has been roasted with traditional Chinese herb dang gui, the dish gives a bittersweet aroma. I like the matching of the natural flavours of the duck and the Angelica herb. It is mildly herbal and sweet. Oh and I cannot resist the duck skin!

Decadent sea cucumber and dried oysters are braised till just the right texture, glazed with a flavourful brown sauce.

Similar to Hakka style Chicken with yellow wine, Stewed Chicken with Cloud Ear Fungus in Chinese Yellow Wine is another of my favourite. The aroma of the wine he fragrance of the wine is essential and the cloud ear fungus provides a good crunch.

Sweet, succulent scallops are sauteed with black bean sauce, best to go with some rice!

Last but not least, a big parcel of Steamed Rice in Lotus Leaf to conclude the meal. Open it up and reveal the stuffed goodness within. Very tasty. It made an enjoyable combination with the rice and sausages, and a very enjoyable sharing portion round the table.

Other feast classics include the Home Roast Suckling Pig, Stir-fried Longevity Noodles, Braised Dried Oysters with Fa Cai and Broccoli, Braised Streaky Pork with Shao Xing Wine, Wok-fried Crabs with Salted Egg, Coffee Pork Ribs and Steamed Sea Bass Fillets with Soya Crumbs. Seasonal goodies such as home-made Pineapple Tarts and Nian Gao end the meal on a sweet high.

The Lunar New Year buffet is available from 30 January to 14 February 2014. Major credit cards enjoy a 3-for-2 promotion (only for adults) for lunch and dinner. Lunar New Year’s Eve Lunar New Year 1st & 2nd Day (30 January – 1 February 2014) is priced at Lunch $58 (adult), $16 (child); Dinner $68 (adult), $20 (child).

The Square
Address: Furama Riverfront Singapore, 405 Havelock Road
For reservations, please call 6739 6468 or email square.riverfront@furama.com

TGIF EVERYONE! Last month, I attended Nuffnang Lovin event which is a monthly get-together planned specially for Nuffnang’s bloggers! At Nuffnang Lovin’, there are lots of fun and exciting activities every month. So in the month of December, we learn to make Christmas party snacks at Food Playground. You must be wondering why am I writing about Christmas when everyone is excited about CNY now. But I have got awesome recipes to share with you and you can use it anytime anywhere, doesn’t have to be Christmas lah!

So on one lovely Saturday morning, Valerie and I gathered with other bloggers at Food Playground to cook! Cooking is no longer a chore at here. We are put into teams to learn how to create 3 Christmas snacks using Ayam Brand products. There is a team competition to create the “Best Christmas platter”. It is highly stimulating, interactive and an enjoyable process.

Chilli Tuna Curry Puffs (Recipe Credit: Food Playground)

One of the social objectives of Food Playground is to provide employment for stay-at-home mums and active seniors who can contribute to the team, either as cooking instructors, kitchen helpers, or simply a member of their administrative team. And one of them is Noei, who is a stay-at-home mum. Noei taught us how to make Chilli Tuna Curry Puffs which is very yummy. She used to help her mother make curry puffs for sale. So you can see how pretty are the edges of her curry puffs. For me, I have fat fingers lah, all my curry puffs turn out like a ball. LOL

Ingredients
Dough (makes 12-14 mini puffs)
pinch of salt
1/2 tsp sugar
1/4 cup lukewarm water
20g margarine, melted
130g plain flour

Filling
1 can of chilli tuna, drain out most of the oil and remove chillies
1 yellow onion, peels & diced
1 medium potato, boiled and diced
1/4 tsp turmeric
1 tsp sugar
pinch of salt

Method:
1. Prepare filling. Heat wok with oil, saute onions on medium to low heat until translucent. Add in turmeric and continue to fry for 2 minutes. Take care not to burn the mixture.

2. Add in drained chilli tuna (with about 1 tsp of chilli oil for extra flavour) and diced potatoes. Stir fry for another 2 minutes. Add sugar and salted to taste. Set aside to cool.

3. In a small mixing bowl, stir salt and sugar into lukewarm water until dissolved. Add melted margarine.

4. Measure flour in a large mixing bowl. Add water and margarine mixture a little at a time until mixture comes together. Continue to knead until dough is smooth and no longer sticks to the fingers (approx 10 mins).

5. Cover dough with damp cloth or cling wrap. Rest for about 10 mins.

6. Separate the dough balls measuring about 14g in weight for each ball.

To make pastry
Flatten the ball with a rolling pin into a circle of about 9cm in diameter. Add filling into the centre adn fold into a semi circle to enclose the crimp the ends to seal before frying the puffs in a pot of hot oil to crisp perfection.

Vietnamese Fresh Spring Rolls (Recipe Credit: Food Playground)

Ayam brand has become a household name in Asia for quality food products, particularly canned fish. Do you know, their first import was SARDINES! The only way we eat sardine at home is to cook it in tomato sauce and pair it with rice. Boring right? Chef Lena has created a Vietnamese Fresh Spring Rolls using sardines instead of prawns! With fresh vegetables and sardines wrapped in rice paper, these Vietnamese spring rolls are a refreshing appetizer for an Asian-inspired meal. This is really good for any time of the day. Plus, we learn how to make the Thai sweet and sour and spicy sauce from scratch ok! Any way you want, and any way you like!

Ingredients:
Rice paper
Mix of fresh herbs – Thai basil, vietnamese mint, coriander
Romaine or local letture
Sweet potato noodles, cooked, brained and cooled under running waer
Canned Sardines in olive oil, sliced lengthwise
Carrot
Cucumber

Ingredients for dipping sauce (based on proportion):
2 parts Thai lime juice
1.5 parts sugar
1-1.5 parts fish sauce
2.5 parts hot water
1-3 cloves garlic, finely minced
1 lemongrass, tender part and finely minced
1 red chilli minced

Method:
1. Juice the lime. Mix with sugar, hot water, fish sauce, minced garlic, chilli and lemon grass. Set aside to let flavours develop.

2. Dip a piece of rice paper into water to wet it. Lay the rice paper flat on a plate, place a piece of lettuce and some sweet potato noodles on top on the first third of the rice paper.

3. Put shredded carrots, cucumbers and herbs onto the second third of the rice paper.

4. Place prawn/sardine on the final third of the rice paper. Roll the rice paper by folding it like a spring roll, tuck the sides in like an envelope. Serve with dipping sauce.

Barley Salad (Recipe Credit: Miss Tam Chiak ME ME ME! LOL)

Besides the above 2 recipes, Valerie and I also demonstrated how to cook a dish. I was tasked to come up with a recipe using any of the Ayam brand products. It was Christmas season then so I wanted my dish with red and green elements. Then I suddenly recalled eating barley risotto at an Italian restaurant a few weeks back. We weren’t given much time so I created a barley salad! It was very simple because all you have to do is to mix. This flavour-packed, unusual salad is quick to serve and definitely a good meal replacement.

Ingredients (serves 4):
1 cup Ayam Brand White Pearl Barley
1/2 cup Ayam Brand Whole Kernel Corn
3/4 cup water
1/2 cup combined red and green pepper
1/2 cup parsley
10 cherry tomatoes
5 pcs red onion

Seasonings:
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground coriander
2 tablespoons fresh lemon juice

Method:
1. Cook barley with water till soft. Let it cool to room temperature.
2. Mix barley with remaining ingredients. Mix lemon juice, salt, pepper and oil till well combined.

Now the fun part arrives where we have to prepare the dishes and plate them up. Sounds simple? Not exactly leh! We had some props to help and Amantha was the one in charge of the plating in my team. We wrote the words “XMAS” on our curry puffs and I think that helps to pull lots of marks. Strangely, we were also given 2 pandan leaves. I wanted to use them in our plates and so I just rolled it into two roses. CREATIVE ANOT! LOL

We won! YAY! So happy! *dances around* Each of us got a nice hamper from Ayam Brand!

EVERYONE IS HAPPY! Thank you Nuffnang and Ayam Brand for organizing this event at Food Playground! I had lots of fun and now I can make curry puffs and spring rolls already! Try the recipes ah, very easy one!

Di Tanjong Katong, airnya biru~ HELLO, WE ARE AT KATONG! To be exact, we went for a staycation at the new Village Hotel Katong – the flagship Village hotel, reflects the strong Peranakan heritage of the surrounding Joo Chiat and Katong district in Singapore!

To be frank, I was really excited about this staycation because there are just so many interesting places in Katong yet to be discovered. And having a staycation here allows me to explore the area a little. Plus the hotel is new so I expected it to be super nice!

Big thanks to Far East Hospitality, we stayed in Deluxe Katong room which is specially designed with a warm fuschia Peranakan colour on a backdrop of grey motifs. It didn’t disappoint. We looked out of the balcony (yes we have a balcony in the room!) and it has an excellent view of Marine Parade, East Coast and culturally rich Katong district.

The room has an accessible balcony and the bathroom is equipped with a standing rain shower. The room also comes equipped with a full range of amenities tailored to suit the savvy business traveller, complete with complimentary wired Internet and Wi-Fi access and 46-inch LED TVs with in-built port access to portable electronic devices.

We took a walk around the hotel and reached the outdoor swimming pool which is an ideal spot to unwind. Oh just beside the swimming pool, there is a small gym which has some basic equipment. However the sun was too strong for a swim so we decided to take a afternoon nap in the room.

Usually when the boy and I go for staycation, we would probably spend our afternoons walking around nearby shopping malls or catch a movie. But Village Hotel being such a new and pretty hotel, it is really difficult to leave the hotel room. Especially with the comfortable bed and the air con…

So we really took an afternoon nap. Slept for a good 2 hours before waking up for dinner at Katong Kitchen. Located on level 4 within the hotel, Katong Kitchen is a new international concept restaurant featuring Nonya, Macanese, Asian, Local Chinese to Western fare.

The boy is a very hands-on person so when he saw a DIY section, he would offer to make a plate of rojak for me. I guess this is the only time he can imagine himself as a chef HAHA! So he started the ball rolling with a huge plate of rojak. And he always boosts about his rojak and says it tastes good because of the proportion of black prawn sauce and sugar he mixes.

For me, I started slow and steady with a bowl of prawn mee which has a decent broth.

The grill section, unfortunately, didn’t leave an impression. The selection was limited and the lamb we had was too chewy for our liking.

But I particularly love their hot dishes with a good variety of dishes such as beef stew, confit of potatoes, crayfish, chicken rendang, teriyaki fish, kapitan mutton nonya, broccoli with king abalone mushrooms etc.

The best dish is the peranakan crayfish which is also the first dish that goes the fastest. Since it is buffet, we get unlimited servings of fresh crayfish of a good size. All yield tender meat, just cooked. It is easy to overcook shellfish, and the chef here has done a great job with crayfish. What’s even better is the aromatic chilli sauce, with a trace of sweetness. Another of my favourite is the beef stew with perfectly browned beef cubes. A dish that warms the belly.

Although there wasn’t a very extensive selection of desserts, the asian delights really caught my eyes. Probably because we are living in Katong, so I was very tempted to pick up some nonya kueh and kueh lapis. Whenever I see nine layers kueh (九层糕), it makes me an happy lady because this is my favourite since a kid. I love peeling layers and layers from the kueh and place it carefully in my mouth. I have been wanting to do this recipe for the longest time. Will try to do it after CNY, maybe?

Katong Kitchen Buffet Pricing:

Daily International Buffet Lunch
Adult $38++
Child (6 to 12 years old) $19++

Weekday – International Buffet Dinner
Adult $48++
Child (6 to 12 years old) $24++

Weekends & Public Holidays – International Buffet Dinner
Adult $58++
Child (6 to 12 years old) $29++

Special Promotion – Dine 3 Pay 2 Weekday Buffet* from now till 31 March 2014. For Seniors (60 years old and above), 50% OFF Buffet Price for Lunch and Dinner Buffet till 15 April 2014. Minimum 2 paying Adults to enjoy the promotion. Please call 6551 2141 for reservations.

Village Hotel Katong Opening Promotion

Village Hotel Katong is also one of the few hotels located in the eastern region of Singapore. The best thing about having a staycation here? We get to explore the beautiful Katong at night with many supper choices. Plus there are two shopping malls nearby – I12 Katong and Parkway Parade Shopping Mall. They are having a opening promotion at $208++ (weekday) and $178++ (weekend). Package includes: complimentary buffet breakfast for 2, complimentary Wi-Fi access and one round of mini bar refreshments.

Village Hotel Katong
Address: 25 Marine Parade
Tel: +65 6496 7699
Email: reseasy@fareast.com.sg

Ringing in the spirited year of Horse, Crystal Jade presents unique creations with new flavours of festive treats. This year’s theme for CNY focuses on health, wealth and prosperity. Crystal Jade believes that healthy is the greatest wealth, hence they have created new dishes and desserts with nutritious ingredients.

Usher in the year of horse with Hearty Five Treasure Yusheng ($78.80 small, $128.80 large). Nutritious pine nuts, pumpkin seeds, sunflower seeds, white sesame and peanuts are added to a plate of yusheng and slices of sweet mango. Fresh salmon and premium amberjack fish slices are topped with gold leaf flakes and drizzled with Crystal Jade’s special plum sauce and hazelnut oil. Toss ah! Huat ah!

A unique dish is the Deep Fried Japanese Amadai sprinkled with Shichimi Power ($5.50/37.5g). The elegant fish is specially imported from Japan and deep fried to a golden brown covered with crispy shimmering scale. The sweet and light meat is paired with shimichi powder (or seven-flavoured powder), which is a harmonious blend of chillies, dried orange peel, peppercorns, sesame seeds, dried ginger and seaweed.

For a more luxurious treat, Stewed Canadian Lobster in Superior Broth ($11/100g) is a good choice. The round, fleshy claws is first seared with hot oil and then gently simmered in superior stock containing halibut. The sweet flavour of the luscious firm lobster flesh is infused with goodness and mildly sweet taste of the halibut.

Everyone in the table also sang praises to Sauteed Kurobuta Pork Strips with Assorted Mushroom and Capsicum ($32). The tender and juicy Kurobuta pork is sauteed with two varieties of mushrooms, red, yellow and green capsicums and cordycep flowers to create a colourful and balanced dish. Organic raw extra virgin coconut oil from Thailand is used which permeated the fish with a light and fragrant base.

Braised Sea Cucumber and Scallop with Barley ($38) has incorporated seven ingredients to give diners a hearty dish. Pieces of juicy sweet scallops are lightly seared and braised with sea cucumber in superior stock. Fresh asparagus, golden corn, wheat and barley are added, giving it a variety of textures.

The above unique dishes are ONLY available at Crystal Jade Golden Palace located at Paragon Shopping Centre from now till 14 February 2014.

Our CNY meal at Crystal Jade ended with Festive Trio. This year, they have come up with Black-eyed Pea Cake ($25.80). The black-eyes pea is rich in calcium, protein and Vitamin A, and is popularly associated with good fortune. My favourites include pan fried Carrot Cake ($25.80) and Glutinous Rice Cake ($23.80) which are the regular festive prosperity desserts in Crystal Jade. The desserts are available for takeaway.

Our bloated face after dinner!

Crystal Jade Golden Palace
Address: #05-21/22 Paragon, 290 Orchard Road
Tel: 6734 6866
Opening hours: 10am to 11pm
Website: www.crystaljade.com

GRUB bistro in Bishan Park has launched a festive Chinese New Year 3-course set menu ($35 per pax) from 7th to 29th January 2014 to commemorate the Year of the Horse.

Following GRUB’s philosophy of using responsible ingredients, Chef-owner Mervyn Phan and his kitchen team has created unique CNY set meal which features sustainable Hokkaido scallops as the highlight of a yusheng salad starter, mixed with a selection of finely shredded vegetables, mandarin oranges and crispy lotus root chips.

Plump & sweet Hokkaido scallop sashimi is mildly marinated, giving it a natural sweetness. Lying on a bed of thinly shredded vegetables, tangerine slices are added and orange plum vinaigrette are drizzled, which gives the dish are giving the dish a subtle tartness. And crispy lotus root chips are added for a different texture! It is served with chopsticks for you to TOSS TO A PROSPERITY YEAR! (But I very paiseh to stand up and do the usual loud lohei, so the boy and I merely did a small quiet tossing only. )

I am very impressed by the main course – Spanish pork baby back ribs. Using free-range Spanish pork, the ribs are slow roasted till tender and glazed with a homemade char siew sauce.

It has a balance of sweet and savour flavours that is nicely charred. When I bite into the ribss, it not only melts in my mouth, but, at the same time I can savour the delicious char siew sauce on it. The baby ribs are served on a bed of organic brown rice with a slice of grilled king oyster mushroom and a pickled cucumber and carrot rosette, providing a refreshing acidity to the dish.

Dessert features a chunky pineapple jam recipe from Mervyn’s grandmother, made by grating fresh pineapples by hand and slowly simmered with spices. Baked into a maple-butter tart shell and topped with a minted mascarpone, I thought it would be better to have it in mini tart shell because this huge tart is too heavy for me.

The 3-course set menu retails at $35++ and is available for the month of January.

We also ordered other dishes in the menu which includes Mentaiko Fries ($9). OMG, it is so addictive! The shoestring fries are drizzled generously with homemade marinated roe of pollock and cod and topped with nori seaweed. Extra sauce is given on the side, and we wiped it all clean!

Another dish which I always order when I visit GRUB is the Truffle Egg Cocotte ($7), served with crispy parma ham and toasted focaccia. The runny egg is mixed with truffle oil and when you dunk the focaccia into the egg – heavenly.

GRUB’S Hotdog ($12) is made from 100% meat, with no fillers or nitrates. Served with caramelized pineapples, specially for hotdog lovers.

Seared Red Drum Fillet ($19) has really moist and tender mauritius red drum fish. Sitting on pumpkin mash, it is a hot favourite among ladies.

A cup of homemade sticky date pudding ($8.50) is a perfect end to the meal. It is complemented with a unique burnt caramel, vanilla ice cream & toasted almonds.

Oh yes! Their new drink Yuzu mint soda is soooooooo gooood! Featuring yuzu pulp, fresh mint leaves and soda bubbles, this drink delightfully refreshing. Perfect with the GRUB CNY Menu.

GRUB
Address: 510, Ang Mo Kio Ave 1 (Bishan Park 1)
Tel: 6459 5743 (No reservations)
Website: http://grub.com.sg/

Resorts World Sentosa’s award winning restaurant Osia rolls out a new menu in January to usher in a brand new year. Using only the freshest produce sourced from all over the world and preparing stocks, sauces and bread dips from scratch, Chef de Cuisine Douglas Tay of Osia showcases contemporary western dishes characterized by the natural flavours and essence extracted from these premium ingredients.

We kick off the lunch with some homemade garlic & cheese flatbreads. Squeezing the Macademia Ricotta from the tube feels like I am squeezing toothpaste.

The fan-favourite Seafood Ice Experience ($36) has also been revamped to include the following 6 flavours: Watermelon Raspberry Vinegar with Amaebi, Calamansi Mojito with Hokkaido Scallop, Sourz Apple with Salmon Trout, Coconut with Maine Lobster, Pineapple Rum with Tuna and Lychee Martini with Oyster. Presented in test tubes on a test tube holder, it reminds me of my school days when we were doing experiments. My favourite is the Coconut with Maine Lobster and Lychee Martini with Oyster.

Succulent and generously sized Citrus Cured Hokkaido Scallop ($40) is presented on a bed of smooth cauliflower cream and finished off with fragrant black truffle salsa and seaweed vinaigrette.

Following this is a warm emulsion of Norwegian Prawn ($25) flavoured with fennel and dill, creating a pleasing and savoury mixture.

No one can resist the brightly coloured Fjord Trout ($32) which has been delicately confit at 42°C and paired with spiced cashew nut, pineapple vanilla rum jelly, cilantro butter gel.

Seafood lovers will like the Razor Clam, Atlantic Halibut , Hokkaido Scallop ($70) which is beautifully decorated with black garlic paste, green onion purée, potato foam, iberian chorizo and artichoke barigoule.

Turbot ($55) is a flatfish that has a good-flavoured firm flesh. It’s lighter on the palate with hues of green and yellow like broccoflower, snap peas, cheddar, salted lemon and surf clam velouté espuma.

While the Turbot did not excite, Osia’s Pasture Fed Beef Short Rib ($66) – was quite the standout. The tender and bouncy flesh is prepared by immersing the beef short rib in veal stock and sous vide at 85°C for 12 hours. Chef Douglas pairs the dish with accompaniments like sour compressed green apple, pulverized cider vinegar as well as chestnut porcini mousseline.

Grain Fed Black Angus Beef Tenderloin ($70) re seared just enough to get the prerequisite grill marks, and the meat is juicy. Drizzled with red wine sauce, this version is tender and oozing with juices. My only problem is that, it has too much accompaniments like creamed sunchoke, basil cèpe and acquerello rice ‘Tomato Parmesan’. Makes me feel like I am on a buffet table, I get distracted and I want to fill up as much food on the plate as possible.

In comparison, the Milk Fed Lamb Short Loin and Breast ($70) is outshone even though it’s competently done to a pink and pillowy tenderness, a savoury swede carrot purée, romanesco crumble, garlic cream and drizzled with a flavourful tawny port jus on the meat.

Presentation seems to be a big thing at this restaurant – as much of the food comes adorned, just like Pumpkin ($20) with dry ice at the bottom to create that WOW smoky effect. It is served with lemon mousse, goat cheese and frozen red wine. The combination of pumpkin and frozen red wine is weird.

However, Macadamia Soufflé ($34) is excellent with crunchy praline complementing the soft and fluffy souffle texture. You can pair it with banana custard and sour cream ice on the side. Love it!

There’s no argument about the quality of the food. Chef Douglas is really innovative to come up with dishes that melds surprising flavours. No wonder Osia bagged home not one but two awards—Best Western Casual Dining Award as well as the Best of the Best Western Casual Dining Awards in the recent Epicurean Star Awards 2013.

Osia’s new menu which will be available from January to March 2014.

Osia
Address: Resorts World Sentosa #02-140/141
Tel: 6577 6688
Website: www.rwsentosa.com

Opening hours:
Lunch: 12pm – 3pm (Thur – Tue)
Dinner: 6pm – 10.30pm (Thur – Tue)
Closed on Wed

Recently, I am very lucky to know a group of real foodies like Uncle Smart, Philip and Ian. They really know where to find good food. Just a few weekends back, they brought us to this quiet part of Tampines to eat … SIO BAK!

Frankly speaking, I have been living in Ang Mo Kio for close to 30 years (oh no, I am ageing) and travelling to the extreme East or West is the hardest thing for me. I procrastinated every time when I have to visit the boyfriend in Bedok and I skipped school a lot when I was studying in NTU. That is how reluctant I am. If not for the group foodie friends who travelled with me to this neighbourhood in Tampines, I would have probably give it a miss. Heng I never give it a miss, if not I won’t know how good Cross Way Bay Hong Kong Roasted Meat (尖沙嘴港式烧臘) sio bak is.

I am not a crazy sio bak fan to begin with and will only try it if there are good recommendations. You see, some of the stalls sell really bad sio bak which comes with dry and hard skin so I don’t really want to punish myself in the gym after eating them. The previous craze I had for sio bak is at Fu Shi Traditional Roasted at Shunfu market where the sio bak is really good.

There after, I wanted to try making my own sio bak at home. I have researched for many recipes that are now lying cob webs in my bookmark. It didn’t happen because there are simply too many different recipes with different methods. Some suggest roasting for 2 hours, some say roast for 25 mins. Some poached the pork first before grilling. Some say must marinate the meat overnight, others don’t. Aiyo, very confusing lah! So I concluded that the best thing is to just find a nice store and eat sio bak. HAHA!

The only challenge with sio bak is getting the skin crispy enough. You really want it to be really brittle. And Cross Way Bay’s version got it right. My first expression after taking a bite was,”WA!” (with my eyes wide open).

It is super crispy, dry and tastes like biscuit. You can call me a sua-gu but I haven’t eaten sio bak of such texture before. The good ones you can hear the crackling sound when you bite the skin. But this one is like a biscuit, with the first bite producing a noisy crunch from the skin before it gives way to the juicy layers of well-seasoned tender and moist meat under it. The owner said that he actually blanched the meat before roasting it. From the side view, you can clearly see the 7 different layers of meat. All these elements explode together in each mouthful. Oh mine… the fats… so sinful!

His char siew that day was nicely roasted and it came well caramelised. It was also fragrant enough for me to have more servings. Roast chicken was equally shiok too with very tender and plump meat, and the skin was well roasted.

Hidden gem discovered! Woohoo! The stall cannot be seen from the main road and you need to do some walking. I hope the owners keep up the standard. And I will be back for more of their sio bak! Thank you Uncle Smart for bringing us here!

Cross Way Bay Hong Kong Roasted Meat 尖沙嘴港式烧臘
Address: 476 Food Loft Coffeeshop, Blk 476 Tampiness Street 44, #01-205,
Opening hours: 11am-8pm, closed on Mondays or Tuesdays

In less than 2 weeks time, we are welcoming the year of Horse! In Chinese astrology, Horse year is considered a fortunate year that brings luck and good things. If you have not done your CNY shopping, here are some CNY goodies that are available in the market this year. Let’s HUAT ah!

Bakerzin

With Chinese New Year around the corner, dessert expert Bakerzin proudly unveils its Chinese New Year Sweets Collection 2014 featuring a selection of pineapple tarts and a NEW range of cookies. I enjoyed the new Yuzu Yuan Bao Pineapple Tarts ($26.80, 20 pcs per box). Each auspicious yuan bao designed nugget is filled with a generous amount of freshly made pineapple filling infused with a refreshing hint of bitter-sweet yuzu zest.

Cookies Selection include Pistachio & Cranberry Chocolate Chip Cookies, Double Chocolate Chip Cookies, Yuzu Macadamia Cookies, Sesame Cookies and Cashew Cookies. 1 box (30 pcs) from $23.80. If you have trouble choosing between the various flavours, Bakerzin offers an assorted box of these FIVE delicious cookies (six cookies per flavour) at $25.80. You can place your orders online at www.bakerzin.com or at any of the NINE Bakerzin outlets island wide from 7 January to 14 February 2014.

SUCRE

Inspired by the Southeast Asian pineapple tart, SUCRE has created gourmet and premium truffles with a twist. With an emphasis on quality ingredients and premium packaging, SUCRE truffles will be launched in uniquely created gable boxes and tin cases, as well as top-of-the-line packaging – the confections are packed in food-grade plastic trays and aluminium foil bags to keep them fresh longer. For just S$6, the truffles will be delivered straight to the doorsteps.

Christmas, Lunar New Year & Valentine’s Day Promotion – Free Delivery for Orders of more than S$150. Visit its online store at www.ruedusucre.com to order.

FengShui Inn, RWS

Other than a stellar line-up of gourmet feast for the whole family this Chinese New Year, Feng Shui Inn will also roll out festive takeaway goodies as well as an attractive hamper set.

Be blown away by this mega-size edible golden ingot. Open the lid of the ingot for another surprise— stuffed with 8 mini ingots filled with generous fibrous pineapple paste encased in buttery skin which is sure to please your business partners, families or friends. This Homemade Golden Ingot Pineapple Pastry with 8 mini ingots is priced at $88 per box and available at FengShui Inn. For more information, please visit www.rwsentosa.com

Goods of Desire

Goods of Desire has launched these popular Mahjong Pineapple Cakes again! Last CNY, they were launched to a sell-out within 1-2 weeks. This year, there is limited quantity left as of now. The Pineapple Cakes are produced by Mei Xin Fine Goods (a household brand in Hong Kong). The pastry is made using New Zealand butter while the pineapple filling is made with Taiwan pineapple.

The Mahjong Box and packaging concept of Pineapple Cakes is by Goods of Desire thus making this a collaboration product between Mei Xin Fine Goods and Goods of Desire. The Pineapple Mahjong Pineapple Cakes is available for sale at Goods of Desire (The Central, #02-08) and retails at $38 per box (16 pcs). Or visit their Facebook page here.

Peony Jade

Horse represents strength, success, perseverance and speed. These ‘Fa Chye Ma’ or literally translated as “Eight Wealth Horses” naturally symbolise excellent windfalls, business luck and a prosperous new year!

The horses are basically glutinous flour wrapped with bird nest and custard. The dessert gift box with a set of eight horses is priced at $118.88, available at both Peony Jade outlets. Read more at www.peonyjade.com

Thye Moh Chan

For the festive season, Singapore’s iconic Teochew confectionary shop presents their signature, melt-in-your-mouth pineapple pastries which now come in two new flavours – Walnut and Longan. Each box of Golden Pineapple Pastries is priced at $22.80 (for 8pcs). Flavours available include original, walnut and longan. You can either buy individual flavours or mixed flavours (Original 4pcs, Walnut and Longan each 2pcs).

Other products such as Egg Rolls, Peanut Candies and Assorted Crisps are also available and they make perfect gifts for this auspicious occasion. It is available in all Thye Moh Chan outlets.

PrimaDéli

PrimaDéli’s range of Prosperity Cookies ($16.80 – $17.80/tin) this year will feature seven varieties including Sesame, Walnut Sugee, Pistachio, Chocolate Tarts, Deluxe Almond, Oatmeal Raisins and the Chicken Bak Kwa. I have tried the Chicken Bak Kwa which is a unique tasty cookied dotted with fragrant chunks of premium quality chicken bak kwa. These cookies are packed in an elegant maroon tin which makes for yet another gift option for friends and families.

PrimaDéli’s festive range will be available from 26 December 2013 till 30 January 2014 at all PrimaDéli outlets islandwide. For enquiries, please call PrimaDéli at 6276 3333.

Man Fu Yuan, Intercontinental Singapore

Man Fu Yuan, at InterContinental Singapore, welcomes the Year of the Horse, celebrating an auspicious start to the year ahead with yummy goodies of loved ones and family.

Man Fu Yuan’s Golden Custard Party is very interesting. It has a skin close to traditional caked mooncake, with a savoury salted egg yolk for the extra oomph. Super addictive! Plus, who can resist this elegant box with gold and purple theme.

Available at Tea Hut, located at entrance of InterContinental Singapore from Bugis Junction from 27 December 2013 to 24 January 2014. It is prices at $38.80 for 8 pcs. Visit their Facebook page to order.

Din Tai Fung

Din Tai Fung has a splendid line-up of festive specials available for dine-in or takeaway, from 1 January to 28 February 2014. Besides Peanut Glutinous Rice Balls and Yu Sheng, there is also the popular Taiwan Songshan Pineapple Cakes ($7.50 – box of 3 pcs / $23.80 – box of 10 pcs).

Airflown from Taiwan, these freshly-baked treats are filled with Taiwan’s Songshan pineapples which are famous for their aroma and low acidity. Free of preservatives and trans-fat, they certainly make a perfect guilt-free snack or gift for friends and family during this prosperous occasion.

The pineapple cakes are available for takeaway only at Din Tai Fung at Paragon, Resorts World Sentosa, Marina Bay Sands, BreadTalk IHQ, Suntec City, Tampines Mall and Jurong Point. Oh by the way, you will also receive a complimentary packet of Din Tai Fung’s Red Packets with a minimum spend of $40.

Kele Cake

Last year, Kele Cake’s Pineapple Tarts won the first place in Jurong Point’s Search for the Best Pineapple Tart in Singapore. They are a family business which has been around for almost 30 years.

I prefers its Cheese Pineapple Tarts where the pineapple jam is wrapped within the buttery pastry with melted cheese on top. The pineapple jam has a balance in flavours, not too sweet nor sour. It is available at Jurong Point, Causeway Point, AMK Hub, Parkway Parade, and factory at 15 Jalan Tepong, Jurong Food Hub #06-16. A jar of Golden Pineapple Balls sells for $16 (500g), while the fusion-inspired Golden Cheese Pineapple Balls go for $17.50. Visit kele.sg for more information.

We have about 6 more days to CNY, I am very excited because I look forward to a good break and to meet my cousins. I have been introducing lots of CNY reunion menu for the past few weeks. But if you want a lighter, value-for-money feast without missing the festive beat of Lunar New Year, you will enjoy the Reunion Imperial High Tea (新春团圆宫廷下午茶) at Tian Fu Tea Room.

Kicking off with a propitious toss of Si Chuan Dou Hua’s Prosperity Salmon Yusheng with Crispy Fish Skin.

The oriental high tea features six other handcrafted dim sum items and light bites such as the tender Camphor Tea Smoked Chicken which was aromatic.

Double-boiled Seafood Dumpling in Superior Soup was deliciously savory. The leaf shaped dumpling was packed with ingredients.

Steamed Abalone Dumpling with Wasabi Sauce has a very mild wasabi taste which is good for non-wasabi lovers like me. But I prefer the Steamed Fish Ball with Black Moss more as the fish meat is fresh with black moss giving it a slight crunch.

My faovourite is Deep-fried Radish Puff with Conpoy. The layers of pastry is very well done and crafted by male pastry chefs. It is warm and crispy on the outside with moist radish on the inside.

Fried Rice with Assorted Sausage wrapped in Lotus Leaf gives you some carb if you need it. You can pair it with some Longjing tea!

One unique dish in the menu is Glutinous Rice Balls in Chinese Rice Wine which is a very traditional dish which we hardly can find it in Singapore. The rice balls are cooked in a savoury soup with rather strong alcohol aroma. It has a rather refreshing scent but I would say it is an acquired taste.

Pan-fried New Year Cake with Glutinous Pearls was too oily and tough for me.

The Reunion Imperial High Tea presents a full-fledged menu of auspicious items, enabling a delectable reunion for friends and family looking to avoid the extravagant menus of delicacies commonly found in Chinese restaurants during the Lunar New Year period.

The 8-course menu is paired with two different premium Chinese brews including Pu Er (普洱), a black tea variant that helps to warm the stomach, aid digestion and break down fat, particularly beneficial after the festive feasting.

Tian Fu Tea Room’s Reunion Imperial High Tea is available at $32++ per person daily, from 2.30pm to 6.00pm, from 30 January to 14 February 2014. NTUC and PAssion Cardmembers enjoy a “1 dines free with 3 accompanying diners” offer at all three outlets.

For dining reservations, please call Tian Fu Tea Room at:

PARKROYAL on Beach Road
Address: 7500 Beach Road
Tel: 6505 5724

PARKROYAL on Kitchener Road
Address: 181 Kitchener Road
Tel: 6428 3170

TOP of UOB Plaza
Address: 80 Raffles Place, #60-01 UOB Plaza 1
Tel: 6535 6006

Food plays a vital part in our well being. At Tangerine, celebrity chefs Sam and Forest Leong draw inspiration from Asian and Western cuisines to create a unique and inspiring menu of innovative spa cuisine with light, healthy and nutritious dishes.

It is my privilege to be one of the judges for Restaurant Association’s Epicurean Awards 2013. Together with my co-judge Moses Lim, we went to 10 new restaurants in Singapore as a secret diner to review their food and service. Tangerine is one of them and it has been awarded the Best New Restaurant in Casual Dining. I went to the restaurant again for lunch as a paying guest, after judging the awards. And below is what I had!

Comprising whole grains, fresh fruits, vegetables, sustainable seafood, premium free-range poultry and grass-fed beef, each dish is designed to be well balanced and easily digestible, providing the body with an optimum amount of energy. Tangerine’s menu aims to introduce a wide range of whole, natural foods to guests, along with recommendations from ESPA’ in-house nutritionist.

We started our lunch with Chef Sam Leong’s Asian-Inspired Pomelo and Coconut Salad with Prawns ($16) which is a refreshing plate of protein-rich salad. A Thai-inspired dish, the crunchy, refreshing savory salad is a perfect marriage of juicy pomelo and coconut meat. I love it that each dish in the menu comes with calories, saturated fat, carbohydrates and protein amount in the dish. Not that I really care but it is good for healthy conscious people.

When I was learning food photography and food styling, I was told that green is definitely not the best colour to pair with food. Indeed, when Baby Spinach Broth with King Crab and Enoki Mushroom ($14) arrived, I paused for a moment to blame myself for making a lousy decision on ordering. But after taking the first sip, I took the whole bowl by myself. LOL! Brimming with omega-3s and anti-oxidants, delicious king crab and Enoki mushroom is perched in this light and mild baby spinach broth. It is said to restore iron to your body. Don’t worry about the bitterness of the baby spinach because it is non existent. You get a savoury bowl of soup instead.

Very bold colours! Chef Forest’s Sous Vide Salmon Fillet with Red Capsicum Coulis and Tamarind Sauce ($18) is indeed intimidating because I thought it would be very spicy. Of course no lah! This omega-3-rich salmon fillet is sous vide to the right texture, soft and tender yet retaining the moisture. It is enriched with an antioxidant-packed red capsicum coulis and a piquant tamarind sauce that awakens the senses.

I like the Grilled Beef Salad with Grapes and Mint Garlic Dressing ($26) which offers a feast of flavors and textures with every bite. A compact, balanced meal of protein and iron derived from perfectly grilled beef strips with fresh grapes and a drizzle of mint garlic dressing. A bowl of salad full of freshness and crunch, when mixed together, it is the umami bomb that transforms salad into more than just a bowl of salad.

Lemongrass Jelly and Wild Forest Berries in Chilled Coconut ($14) brings a sweet ending to the meal. This lemon grass and pandan leaf-infused jelly is very aromatic. It is topped with antioxidants-packed strawberries, blueberries and raspberries and served in a high-fibre coconut to promote weight loss.

Lovely place for a quiet lunch. Frankly it looked expensive on the outside but the dishes are pretty affordable. But don’t expect yourself to eat until 100% full here, the portion is just nice for 70% full for me. Which is good lah, I have been stuffing myself with too much carbs, coming here for a meal once in a while cleanse the palette. I would think spa cuisine means super healthy and tasteless but Tangerine has proved me wrong.

Unfortunately, the service is really slooooow here and they looked really shorthanded. We came into the restaurant and there was no waitress in sight. So we stood at the entrance for a long time, until a staff came out from the kitchen to greet us.

Tangerine
Address: Level 1 ESPA Resorts World Sentosa
Tel: 6577 6336
Opening hours: 10am to 10pm

CNY is always the time of the year where we indulge. It is only during this time of the year when we start eating bak kwa lah, pineapple tart lah, egg rolls lah, yu sheng lah and many more. As much as I am very conscious about what I eat, I will let loose during CNY and forget about the weighing machine for a month.

The guys from Pickat SG are trying to make me fat this CNY as they held a pineapple tart tasting last week. We tried a total of 20 different brands pineapple tart and it was a night of sugar high! Together with my friends SG Food on Foot, The Chosen Glutton, Keropokman and A Hungry Singaporean, we are on a mission find the best pineapple tarts.

You think I am lucky to eat so many pineapple tarts? I think you are even luckier because you don’t have to waste your calories on not-so-delicious pineapple tarts and just sit on the sofa and read my blog. LOL.

I very serious about this pineapple tart tasting ok! I had to have a sip of water after eating a brand so that my taste bud won’t get confused. And because there are 20 brands, we decided to cut them up into quarters and share, so that we won’t feel so guilty after that.

It was definitely not easy to judge because towards the end of the tasting, almost all the tarts taste similar liao. But it was pretty obvious which were the ones that were too sweet, hence giving me a brain freeze. You know when you drink cold water, you may get a brain freeze. But some of the pineapple jam were soooo sweet that I also got brain freeze.

Judging criteria is based on taste, texture, fragrance, appearance and packaging, with scores ranging from 1 to 5, with 1 being Poor to 5 being Excellent.

Too many too many! Eat until I blur blur! But some of the more outstanding ones include:

• Crystal Jade My Bread’s Bo Lo Pineapple tarts ($15.80) has a light and flaky, buttery crust.
• SunnyHills ($25) has an evenly layered buttery crust with the right sweet-savoury balance of the jam.
• Din Tai Feng ($23.80) pineapple cakes are imported and air flown to Singapore from Taiwan and it’s not bad!
• Bake INC (retailing at $25.80) has a buttery crust that is superbly soft and literally melts in your mouth.
• Le Café Confectionery & Pastry ($11.80), you know lah, the famous huge golf ball type. Like its flaky crust and one of the better ones among the 20.
• Mr. Bean’s ($16.80) soya crust is surprisingly light and flaky, with the right amount of sweetness.

And the winners go to……………………………

1st: Bake Inc.
2nd: Le Café Confectionary
3rd: Mr Bean

Congratulations to the winners! If you would like to try out these 20 brands of Pineapple tarts, head down to the Takashimaya Fair to do some tasting, and choose your king.

Thank you Pickat SG for organizing this event and it was definitely fun!

Download Pickat SG now!
iOS Link: http://bit.ly/1jZEyUK
Android Link: http://bit.ly/1hHupL5

My impression of Argentinean cuisine? Big plates with chunky meats. But it’s not the case for Bochinche, which has shaken up the Singapore dining scene with its unique Argentinean menu of small plates.

A new venture between Spa Esprit Group’s Cynthia Chua and Argentine chef Diego Jacquet, Bochinche’s menu buzzes with creativity, showcasing the diverse produce of Argentina in dishes that burst with robust flavours, and present a refined twist on traditional Argentinean ingredients and cooking methods.

The restaurant has recently introduced weekday set lunch menu which boasts new dishes that are fresher and lighter without skimping on flavour, individually portioned and crafted to suit an afternoon meal that won’t leave you in a post-lunch slump.

We started our lunch with something relatively guilt-free and hearty – Roasted pumpkin soup. Thick and creamy bowl of soup comes with goat’s curd and crushed cantucci. It makes such cosy, comforting eating. The soup imparts a rounded nuttiness and sweetness.

Brandade is an emulsion of salt cod and olive oil eaten in winter with bread or potatoes. Here, the Cod Brandade is eaten with sweet potato chips & capers. Such a lovely presentation!

Pork terrine rewards us hugely in taste and looks, and is paired with celeriac, mustard and apple chutney.

My favourite is the homemade Pappardelle with osso buco ragout & crunchy walnuts. The broader slippery sheets of pasta is cooked with veal in a rich wine and tomato sauce which resulted in an explosion of flavours.

Grilled mackerel is another lovely dish. The mackerel skin was seared on the grill just long enough to pick up a hint of smokiness and depth without being overly cooked in the least. And the meat is just as tender to go with potato & smoked leek salad, and smoked salmon mayonnaise.

Things would never go wrong when you make mushrooms the hero of your dish because they were made to ooze flavor, and are best friends with good old staples such as pasta and risotto. The rich and beautiful Mushroom Risotto is enhanced by crispy cauliflower & truffle oil. Pasta is cooked al dente and the entire dish is creamy and addictive!

Mango panna cotta itself has a fragrant sweetness which contrasted with the chocolate granita.

Not a big fan of panna cotta, I prefer the Baked raspberry tart that is served warm and drizzled with dulce de leche crème fraiche.

To end the meal, I had two scoops of tongue-tingling home made sorbets.

Bochinche offers enjoyable lunch experience with great value. You can select either a 2-course ($28++) or 3-course ($35++) meal from the menu of starters, mains and dessert that changes weekly. This lets Bochinche showcase its creativity, ensuring that each visit will be far from boring! Perfect for business lunch or a leisurely mid-day respite.

Bochinche
Address: 22 Martin Road, #02-01,
Tel: 6235 4990
Website: www.bochinche.com.sg

Opening hours
Dinner: Tue – Thu, Sun: 5:30pm – 10.30pm. Fri & Sat: 5:30 pm – 10.30pm
Lunch: Tue – Fri: 12pm – 3pm
Brunch: Sat & Sun: 11am – 3.30pm
Closed on Mondays

After our last makan trip to JB, I miss it so much and wanted to do it again. Once in a while, I will look at the roti prata I had in JB, drool over the the red glutinous rice wine mee sua, or crave for the penang rojak… So last December, I called all my makan kakis to do it again. The hungrycow was supposed to join us too but he had forgotten that his passport expired. So please check your passport before making any plans!

There is just this charm in Malaysian street food. Perhaps it is the quality of the food, or maybe because the hawkers are very friendly. I am just attracted to this simple rustic charm. We took a slower pace this trip. The previous one, I think we ate like 10 different stalls. This time, I think we did 11 or something. But I am only picking 8 worthy ones to share it here.

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TAMAN TASEK GUO TIAU ZI (南滨园粿条仔)

Our first stop in the morning is hot and soupy Kway Teow Kia (粿条仔) at Taman Tesek. Just like our kway chap, the bowl of kway teow is paired with different braised dishes for your choice such as pig’s intestines, pig’s skin, braised eggs, preserved vegetables etc. It’s easy to fall into temptation of over-ordering so remember to spend your calories wisely.

The pork intestines were thoroughly cleaned and beautifully braised till it is absolutely velverty. The braised pig’s skin was soft and smooth. The kway teow is in a clear and tasty herbal broth with fried shallots and spring onion. It has a nice balance of subtly salty and sweet.

Address: Taman Tasek, Johor Bahru (near the Maybank branch)
Map: http://goo.gl/maps/gJGe
GPS: 1.485385,103.722567
Opens from 7am until 2pm

DA JIA FA DUCK (八里半大家发鸭肉)

Eating braised duck under a giant tree, surrounded by housing estates and with the main flow of traffic few streets away… romantic anot! I like the laid-back atmosphere and tranquility at Ba Li Ban Da Jia Fa Duck Rice (大家发鸭肉). Owner Qua took over his father’s business and has been running the shop for more than 20 years. His braised duck is really good, and that’s why it has been featured in a lot of media.

The owner believes that a good plate of braised duck involves many factors. One, the duck must not weigh less than 3kg. Second, it is important to control the fire when braising the herbal soup. The owner adds in ingredients like star anise, cinnamon, ding xiang etc to braise for about 6 hours. Third, the size of the duck slices matters because it will affect the taste and texture of the meat.

Address: Jalan Kilang Nenas (Jalan Skudai Batu 8½ near Lee Pineapple Factory and SJK Kuo Kuang school)
Map: http://g.co/maps/r4qqu
GPS: 1.523723, 103.6724
Opening hours: 8:30am-4pm

RESTORAN G. CHEONG FUN (金宝手工猪肠粉)

In Singapore, we usually eat chee cheong fun with dark sweet sauce. In some dim sum restaurants, chee cheong fun is paired with prawns or char siew, drizzled with HK style soy sauce. But at Restaurant G. Cheong Fun, their chee cheong fun goes with curry and it tastes really good!

At the stall front, the helpers make the chee cheong fun on the spot with a small mee hoon kueh machine. Every strand of the cheong fun is very smooth and thinner than the usual, which makes it look more like hor fun. Drowned with their curry sauce, I find myself slurping almost the whole plate of cheong fun.

We also had pig skin with curry. The curry was a perfect accompaniment and it was served with some chopped long beans for some extra crunch. The makan kakis love the cockles rendang very much. The sweetness of the cockles married perfectly with the spicy nature of the sambal gravy. Remember to order their milk tea with gula melaka. The addition of brown sugar makes it super shiok!

Address: 176, Jalan Pahlawan 2, Taman Ungku Tun Aminah, Johor Bahru
Map: http://g.co/maps/74j47
GPS: 1.521331,103.663409
Hours: 6:30am to 1:00pm (Closed on Tuesdays)

RESTORAN CHIN CHIN (晶晶云吞面)

Moving on, we went to Restoran Chin Chin which offers a good bowl handmade wanton mee. Started since 1988, the egg noodles are made in house and it is very springy and QQ. It feels softer than the usual noodles. I would call it fat mee sua.

The noodles may be pale looking but when mixed with their homemade chilli sauce, there is a burst in the flavours. It is cooked al dente and you will like the spicy version if you are spicy lover. Nothing fantastic about the char siew, but the wantons have generous minced pork fillings.

Address: Junction of Jalan Lawang and Jalan Kaloi, Skudai (next to MPJBT)
Map: http://g.co/maps/p7wmw
GPS: 1.538014,103.660721
Hours: 730am to 4pm. Closed on Thursdays

KEDAI BAK KUT TEH HIN HOCK (兴福肉骨茶)

My favourite during this food trail is Kedai Bak Kut Teh Hin Hock. They started selling bak kut teh 30 over years ago but they are more famous for their garlic fish rather than bak kut the! LOL! They have just moved to their new venue which is spacious. The owner, Ah Hock, has been running Hin Hock bak kut teh for over thirty years with his wife and is now assisted by his handsome son.

I highly recommend the garlic fish which is a MUST TRY! Customers get to pick and choose the fresh fish they want like it is in a fish market. Our tilapia is first poached in soup before piling up with huge heaps of fried garlic, homemade special sauce and chopped spring onion. Fish can be paired with their special dip which has garlic, shallot, onion, chili padi and soy sauce. But the fish itself is flavourful enough for me to finish a bowl of rice. Fish is sweet and tender!

Not forgetting their bak kut the which is more herbal style. We also had stir fried sweet potato leaves with minced garlic as well as tofu smother with in a blanket of garlic and minced meat. All the dishes are freshly cooked and quick to serve. Ingredients are very simple but it brings out the ultimate flavours.

Address: 74, Jalan Dato Toh Ah Boon, 81200 Tampoi, Johor
Map: http://goo.gl/maps/E29uq
GPS: 1.496813,103.702429
Hours: 08:30am to 4:30pm (Mondays off)

RESTORAN SAM KONG (三江饭店)

Curry mee at Restoran Sam Kong is one of the famous and oldest laksa in Johor. Mr Yong is the third generation owner and his grandfather started selling curry mee since 1930s before Japanese Occupation. His grandfather learnt the trade from a gentleman from Guangxi, China.

Love his chilli pasta which he fries garlic, shallots, lemongrass, belacan and other ingredients. End result is an aromatic paste which is even good on its own. The laksa broth is very smooth and lemak. Not very spicy nor overpowering. I think I can drink up the whole broth. We tried the bee hoon version because they take an effort to air dry their cooked bee hoon before blanching them with laksa broth.

What leaves me a deep impression is the fried fish ball. They make their own fish balls using fresh ikan parang everyday. It is chewy and tastes more like fried sotong ball. They also sell their fish balls separately.

Address: 8-H, Jalan Ungku Mohsin, Kampung Ungku Mohsin, Johor Bahru
Map: http://goo.gl/maps/N8BmU
GPS: 1.514005,103.740173
Hours: 11:00am to 11:00pm (Monday closed)

NINIQ BISTRO & BAKERY

The name Niniq comes from the word ninik, the endearing Indonesian term for “little girl”. Its bakery offers homemade hot-off-the oven breads, pastries, cakes and confectionery.

Niniq’s top selling cake is their unique CCTV cake. It really looked like CCTV, isn’t it? But it actually got a better name lah! Called Chocolate Decadence, the cake has rich chocolate mousse on a spongy chocolate base.

Another must try at Niniq is the durian strudel made using the owner’s mum’s recipe. It is made with fresh D24 durians with no preservatives. Very creamy durian paste with flaky crust! Nice place to chill out with cakes and coffee. They offer free wifi!

Address: 52, Jalan Setia Tropika 1/24. Taman Setia Tropika, Johor Bahru
Map: http://goo.gl/maps/YQ7Il
GPS: 1.545787,103.713547
Hours: 11:00am to 10:00pm (Closed on Sunday)

MOSHI MOSHI

Moshi Moshi is known for their hand made ice creams and they have recently launched some small bites to cater to more dessert lovers. One unique dish is the black sesame glutinous rice ball with gula Melaka filling inside. It is crispy on the outside and chewy on the inside.

I LOVE THEIR MOSHI WAFFLE! Omg, I think that is the best invention ever. Why didn’t any dessert shop in Singapore think of this! It has the chewy texture like mochi, yet it is a waffle! I like it sooo much even though I have eaten so much in the morning!

Not forgetting their superb ice cream and sorbet. I like their coconut ice cream which is made with both young and old coconuts. Juice comes from young coconut while the meat is from old coconut.

Address: 19, Jalan Mutiara Emas 10/19, Taman Mount Austin, Johor Bahru
Map: http://goo.gl/maps/qIHvc
GPS: 1.551693,103.785181
Hours: 11:30am to 11:30pm

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I hope you have enjoyed reading this post and it helps you to plan your trip to JB. THANK YOU Tony from Johor Kaki for showing us around JB! Till next time!

Happy CNY! Hope everyone of you had a fabulous CNY! This year, my aunty and cousins from Guangzhou came to Singapore to celebrate CNY, so we brought them to Chinatown for a walk. I was trying to find a nice cze char for dinner in Chinatown Complex Food Centre because Yuet Loy has to wait for more than an hour and it is impossible to do so with 2 kids and a old man with us. Thankfully, Daniel from Good Beer Company recommended me to his neighbour’s cze char stall: Yang Ji and they do really good garlic steamed fish head.

Chinatown Complex Food Centre is like the steamed fish head paradise with more than 10 cze char stalls selling steamed fish-head dishes! For Yang Ji, the owner has been doing it more than 30 years and his garlic steamed fish head is so well received that even Paradise Group’s CEO, Mr Eldwin Chua, loves it too. As you can see from the grainy pictures above, I wasn’t prepared to take any photos and blog about it. But it’s really yummy so I want to share with you guys!

At Yang Ji, song fish head is used for its big and tender. It is steamed over boiling water for 10 to 15 mins before piling up with garlic sauce. Usually, these freshwater fish has got some muddy taste but Yang Ji covered it up really well with its unique garlic sauce. Its garlic sauce added some minced ginger as well and it only costs $16!

Other notable dishes include the old school sweet & sour pork which is so crispy good. Bitter Gourd with Chicken in Fermented Black Beans is also my favourite. You can taste the slight bitterness of the bittergourd which gives it a bit of bite and when combined with the chicken and black beans.. fantastic. This dish is definitely one I am coming back for. Not forgetting the deep fried prawns and braised tofu!

I was told by Daniel, the stall does excellent fried chicken wings during closing on certain days. So if you are a huge chicken wings fan and is there for dinner after 9pm, you may want to try your luck. Oh ya, you can pair your cze char with some beer from The Good Beer Company (beside Yang Ji 194). They have got good beer selection in hawker centre!

Yang Ji 194
Address: #02-57 Chinatown Complex Market, Blk 335 Smith Street (look for the green zone)

Opened by the people behind the Lady M confectionery, NUVO offers some pretty decent food at decent prices.

A fresh and innovative dining and bar concept, Nuvo draws inspiration from the Italian word “Nuovo” for “new”. Its menu features a series of traditional Italian favourites combined with exceptional signature flavours of modern Asian cuisine.

Nuvo has recently changed it chef and is now helmed by Chef Mark Richards, who is previously from Keystone restaurant. He is very well known for his sous vide dishes and has put an innovative spin on dishes, while showcasing the best of Italian and Japanese ingredients.

Our first appetizer – Crispy Calamari ($18), hits us with a blast. The Togarashi-scented calamari is deep fried perfectly to a nice crunchy texture, with a mild spicy taste from togarashi. Sous-vide watermelon with syrup balances the salad nicely with its sweetness. Toss it with some wild rocket and white balsamic, this is a good start to our lunch.

Curry Bread, or Kare Pan, is the King of the Japanese bakery. Nuvo’s Focaccia Curry Pan ($22) brings the traditional curry pan to the next level as chef uses wagyu beef in the Japanese curry sauce, and served with Japanese pickled cucumber and sour cream.

It is a pity though because I can’t taste much of the wagyu with the curry sauce overpowering it. The first shot is how the curry pan is usually served; while the second shot is how chef tried to portion it like a tapas style specially for us. Frankly, I prefer it to be served like tapas style because I don’t think I can finish the entire curry pan myself.

Pasta lover will like Angel hair Wakame ($18), flavoured with tamago furikake, lobster essence and rayu oil.

My favourite for that day is the Lobster Risotto ($28). Rich and intensely full-flavoured, the rice is cooked with bisque, edamame, ito togarashi, scented with truffle oil, fully evocative of the culinary pleasures of southern Italy.

Baked Olive Black Cod ($35) is served on a bed of hon shimeiji and baby potatoes, drizzled with nespresso sauce. I have no problem with the smooth and fresh fish that is baked till golden brown and slightly crisp on the outside. Neither do I have problem with the flavourful cream. However, the brown nespresso sauce on the cod was way too salty that day which unfortunately spoils the dish.

Grilled Pork Rack ($32) is sous vide till a perfect tenderness and served with chorizo, yuzukosho and fregola sarda. It would have been perfect if the grill marks were not that harsh which gave off a slight bitterness.

Even though we were already pretty full, there’s always room for dessert, and the folks at Nuvo know how to satisfy a sweet tooth. I dived readily into their Green Tea Pan Di Spagna ($12) served with banana jam, matcha sponge, hello panda crumble, and found myself wanting more with every bite. Usually, I find matcha sponge too bitter and cloying but I was pleasantly surprised by how light the sponge was, without compromising on the flavour. A must-try.

Nuvo has a lot going for it if it can iron out the minor kinks. It has a good 3 course lunch menu of very affordable price at $13.

You can also chill out and enjoy the view with special cocktails by the maestro Ethan Leslie Leong from Maison Ikkoku. I think the yuzu one will be a hot favourite among ladies!

NUVO
Address: 6 Raffles Boulevard, Marina Square #02-100
Tel: 6822 2098
Opening hours: 11am-11pm daily

JUICY TUESDAY IS BACK! Sorry ah, CNY is a crazy period and I have to finish blogging all the CNY blog posts by January, so Juicy Tuesday took a break. Now that CNY is ending soon, it is a very quiet period. I am still recuperating from all the pineapple tart / bak kwa / peanuts overload, so I will be taking things slower.

How’s your CNY? I am super busy this CNY! U see ah, every year, I have 2 reunion meals on CNY eve. One for lunch and the other for dinner. In the past, I am lucky to be able to go to my paternal side for reunion lunch. But this year, I worked for full day and I was feeling sore about it because I always look forward to the reunion lunch with my cousins.

So anyway, I requested for early release, waited for very long for a cab home. Man, it was real tired and hectic. By the time I reached home, everyone was waiting for me to start reunion dinner liao. Then after CNY, we decided to make our own abacus seeds this year! I am not a Hakka but I am a big fan of abacus seeds.

Day 1 is the most exciting day of CNY for me with extravagant dinner at Gu Ma’s house. Gu ma cooks exceptionally well and I always look forward to eating her dishes! How i wish i can learn cooking from her! Her specialty is suan pan zi and Kai says it tastes better than mine. Grrrrr. Plus she marinates the chicken with her HOMEMADE WINE! LI HAI!

Whats special this year is… my cousin brought her bf. And it is also the first time I brought Kai to this CNY gathering.

Day 2, we did the usual house visiting with the cousins and aunty who came from Guangzhou. Too busy running around so no photos. Day 3, we brought the relatives to River Ang Bao 2014. Very pretty at night leh, but way too crowded!

So that concludes my CNY Day 1, 2 and 3. Very busy right? I totally have little time to switch on my laptop. PLUS my cousins from Guangzhou is still in my house, because he is such an inquisitive boy, I can’t let him see my laptop if not he will want to play with it. So now, I can only switch on my laptop when he is asleep or hide in a small corner of my room to blog. SO DIFFICULT LAH, AIYO!

Before CNY, Aunty and I made this Dragon Fruit Yoghurt Juice which helps in ANTI-AGEING! One night, I was screaming in front of the mirror because I saw my tired looking eyes and I needed to 保养. Alamak! So we made this Dragon Fruit Yoghurt Juice to share with everyone!

Dragon fruit is a beautiful fruit with an intense colour, intriguing shape and delicious taste. It is also a favourite for cosmetic scientists because of its anti ageing and skin firming properties. Dragon fruit is a good source of antioxidants, it prevents free radicals and protects from causing cancer and other health detriments from entering your body. It also has calcium, iron, carotene, phosphorus and Vitamins C, B1, B2 and B3.

Recipe for Dragon Fruit Yoghurt Juice (火龙果乳酪汁)

Ingredients:
200g dragon fruit
300g yoghurt

Method:
1. Remove skin of dragon fruit. Cut into small pieces
3. Place all ingredients into a juicer and blend.

References:
Exotic fruit with anti ageing properties
11 Health Benefits Of Dragon Fruit

Soon Huat Bak Kut Teh (順發肉骨茶) is a business of a second chance. It was started in April 2013 by Mr Jabez Tan, who spent 12 years in jail for drug and theft related offences. During his imprisonment, he started off as a kitchen dishwasher but soon became the main prison chef and cooked for his inmates. Embracing his passion for cooking, he created a unique bak kut the recipe for his shop.

Many of the staff in Soon Huat were hard-core criminals. Some were homeless, some had been involved in robbery and theft, whilst others participated in drug trafficking. Yet they share the same goal – to break away from their past destructive lifestyle and start anew. The eatery hopes to give ex-offenders and former drug abusers a new lease of life.

While the usual bak kut teh is served with a few pieces of pork ribs and soup, Soon Huat’s Bak Kut Teh ($5.90 for 1 pax, $11.90 for 2-3 pax, $22.90 for 4-5 pax) comes with pig innards. Kinda similar to the Malaysian version of Klang bak kut teh, but Soon Huat’s one is milder to cater to local palate. Don’t get me wrong, the broth is milder but still full bodied with slight sweetness. The pork used has also been switched to Argentinian pork is used which is firm but soft enough to chew. The natural sweetness and juices were evident.

Braised Tow Ki ($3.90) is a pleasant surprise. I thought it would be the usual soft tow ki soaked in a bowl of dark soy sauce. But I was wrong. It is crispy tow ki drenched in braising sauce. The tau kee they used is imported from Malaysia, and the quality showed. It is aromatic and infused with a little of the soy base. Very addictive and I welcome the change!

Ginger Sesame Chicken ($5.90) can do better with the addition of more sesame oil.

Braised Trotter ($6.90) has keratin-skin, a bit of jelly-like fat and pretty tender meat. They probably can do the sauce better.

Pig’s Liver Soup ($5.90) is much sweeter. The addition of hua diao wine gave it a nice whiff.

The gooey thick gravy in Dried Bak Kut Teh ($6.90) is cooked by reducing bak kut teh soup, dark soya sauce, and enhanced with dried chili, dried cuttlefish and lady finger. What makes this dish stand out if the strips of dried cuttlefish that gave the depth and a lovely punchy flavour that pleases our palate.

I love Soon Huat’s bat kut teh, be it soup or dry. I love its braised tow ki which has an aromatic crispy. Most importantly, I love that they give back to the society by hiring ex-convicts. Because everyone deserves a second chance.

Soon Huat Bak Kut Teh (順發肉骨茶)
Bedok Shopping Complex (Simpang Bedok), 302 Bedok Road
Tel: 6273 3338
Opening Hours: 11am – 930pm daily

Sometimes I am very amused with my blog readers.

Last year, I did a review for 1 Market by Chef Wan buffet restaurant. I have readers leaving comments telling me that they have problems calling their reservation hotline and asked me to book a table for them. There is even this lady who thought I was working there, dropped me an email to book a table of 13 for their company dinner. I did a rather bad review, how is it possible that I work there?

Then, I did a review for Grin Affair, a nice quaint café in Everton Park selling cake jars. Again, I have readers emailing me to order the cake jars, especially during Christmas. Not one reader, but many! And some even gave me all their contact details and order quantity.

Very amused.

One Saturday, I am back at Everton Park with my friends. There are so many new cafes in this area and it feels like another Tiong Bahru. Our first stop is at The Audacious Cakery. Please ah, this is a review ah. I don’t work there hor, don’t email me to order any of their mini cakes or cupcakes ah!

Our quest started with Zacharie ($7.80), Faith ($6.80), and Strawberry Shortcake ($6.80). While Faith green tea mini cake was not bad, the other two didn’t quite work out for me. Strawberry Shortcake was too mild and lack depth of flavour. There was too much cream for me. As for Zacharie, it a light cheesecake with a mango passion fruit jelly and ginger biscuit base. Where got ginger? Cannot taste it leh!

Forest Noir ($9.80) and Chocolate Obsession ($8.80) are the only two recommendations I would give. Chocolate Obsession has 70% Valrhona dark chocolate and a chocolate crème brulee centre on a dark chocolate genoise. Forest Noir has Kirsh soaked cherries and Kirsh cream on a dark chocolate genoise. Both taste rich and thick, just that Forest Noir got alcohol.

We had Black Sesame ($3.50), Matcha ($3.50) and Lemon Raspberry ($4). The sesame cupcake is made from a blend of Japanese and Taiwan black sesame seeds, very thick and fragrant. The cake base tastes somewhat like our traditional Huat Kueh! Not a bad thing, I was just hoping it to be less oily. Kai, who is a matcha fan, likes the matcha Italian meringue buttercream served on a full-bodied match cake made with green tea from Japan. The Lemon raspberry comes with a home-made raspberry jam core on a vanilla buttermilk cake sprinkled with raspberry croqueline.

Now comes the tarts: Lemon Meringue ($5.80) and Chocolate Souffle Tart ($6.80). While the curd is rich, lemony and buttery, the tart lacks lustre. As for Chocolate Souffle Tart, I was first intrigued by it names. How does a soufflé tart taste? Apparently, the tart has been heated up before serving, hence presenting a gooey filling. Errr…Not for me.

We also had a few macaron flavours ($2.50 to $2.80) such as cream cheese passion fruit, coconut & lemongrass, lemon, intensely chocolate, salted caramel and chocolate earl grey. Coconut & lemongrass flavour was pretty refreshing. Unfortunately, the macarons shells we had that day were not crispy enough and the fillings were too stingy.

While the welcoming interior of this dessert café and the cakes’ presentation already make them half a winner, the flavours leave room for improvement.

Audacious Cakery
Address: Blk 2 Everton Park #01-161
Tel: 6223 3047
Opening hours: Monday to Saturday 10am to 7pm
Website: theaudaciouscakery.com