Bangkok is getting more hip with new offerings in shopping mall. I went to Issaya La Patisserie for a sweet pick-me-up after a heavy meal at Tetsu. Located in the middle of 5th floor in Central Embassy, this beautiful patisserie in the same style as its parent restaurant – Issaya Siamese Club. Different shades of blue, red and yellow occupied the whole restaurant and they focus on creating Thai style desserts with a modern twist.

The woman behind all these desserts is Chef Paper. And guess what, she is only 23 years old! Chef studied pastry France for 3 months and has worked in Issaya for 2 years. Everyone loves a classic, can’t-miss dessert, especially during the holidays. But if you’re ready to put a tasty twist on tradition, try one of these exciting flavours.

One of the signatures, which is also my favourite, is Sai Sai (150 baht) serving coconut mousse filled with kra-cheek, a twist of traditional thai dessert. Wrapped beautifully in a banana leaf, this green coconut mousse has shredded coconut with coconut sugar within.

The Ladybug (215 baht) design caught our eye immediately with its shiny bright red skin. Made with soft cheesecake and layers of mulberry jelly and chocolate crunchy, it is slightly too sweet for my liking.

Another of my favourite is Ka-nom krok (250 baht). It is an ubiquitous street snack made in the cast iron kanom krok pan. Here, the mini coconut pancake comes with a buttery tart shell and served with a variety of condiments for you for make your own Ka-nom-krok. Well, I basically put all the condiment and pound, sprinkle on top and make my own toppings.

What do you get when “Banana + Brownie”? You get “Bananie” (145 baht)! Put it simply, it’s rich and fudgy brownie with banana and some coconut sugar sauce. Oh man, my diet will start tomorrow!

It’s interesting to understand the thought process while creating these desserts. Sometimes, it’s really not easy to enjoy a variation of the traditional dessert that you have been eating for years. So it’s important to go with an open mind and never let other people’s experiences define yours.

Issaya La Patisserie
Addressl Floor 5, Central Embassy, Phloen Chit, Bangkok
Tel: +66 94 724 5447
Website: www.issaya.com

* Thank you Central Embassy for the invitation over to Bangkok. *

Shangri-La Hotel, Singapore welcomes Kerene Cheng as the first female chef to lead Shang Palace’s dim sum culinary team. A native Singaporean, Chef Kerene has been perfecting her skills for 15 years at a local five-star hotel and renowned restaurant groups in Singapore prior to joining the Shangri-La family.

I have met Chef Kerene last year at another hotel when I did a feature with her, I really admired her creativity in coming up with inspirational dishes that portray a refreshing and modern aspect to traditional dim sum. In her new role, Chef Kerene is responsible for conceptualising the 43-year-old Cantonese restaurant’s dim sum and dessert menus. With a team of seven chefs, she is tasked to delight discerning palates with an artful balance of traditional techniques and innovative ideas.

The dim sum feast started with a beautiful trio of bite size dim sum – Steamed Gold Sago Shrimp Dumpling ($7/3pcs) , Steamed Pork Siew Mai ($6/3pcs) and Steamed Teochew Dumpling ($6.50/3pcs) served in a steamer basket. One unique dim sum is the green translucent dumpling filled with baby abalone, pork, dried shrimp and chives.

Next up is Crispy Fried Fresh Prawn Roll ($6/3pcs) with Lychee and Mayonnaise Sauce, Steamed Xiao Long Bao with Crab Roe and Steam Rice Roll with Fresh Prawn. I had eaten prawn roll with mangoes before but this is my first time eating prawn roll with lychee combination. Even though it wasn’t as photogenic, but the juiciness from the lychee meat gave the prawn roll some moisture. With a beautiful orange skin made from pumpkin, the steamed xiao long bao ($7/3pcs) has a toothsome crab roe, pork filling and a spoonful of light soup.

Deep fried bacon roll ($6/3pcs) gives a modern take to the traditional dim sum. Wrapped with enoki mushroom, chicken and prawns, this crispy roll is definitely a popular choice for bacon lovers. The Steamed Turnip Cake ($5.50/3pcs) , on the other hand, is lighter in flavours and flooded with conpoy, chinese sausage and dried shrimps.

My personal favourite is the yuan yang pork dumplings ($7/3pcs). Done two ways, the dumplings can either be pan fried or boiled. I enjoyed the boiled version totally as the dumpling is dipped into a pool of Japanese sesame sauce with truffle oil.

When I asked Chef Kerene what’s her most well-liked dish? Without second thoughts, the answer is char siew bao (5.50/3pcs). So we ordered a bun each to try. Fluffy steamed bun, checked. What about the fillings? The generous portion of sweet BBQ pork is mixed with pine nuts for an extra crunch! Well, if you are not a fan of buns, can try their BBQ pork pasty ($6/3pcs). Not forgetting the steamed salted egg yolk custard bun ($6/3pcs). The flavour of the oozy salted olk custard and the bun texture were excellent. It had a good balance of sweet, salty and creamy.

Shang Palace
Address: Shangri-La Hotel, 22 Orange Grove Road, Singapore 258350
Tel: 6213 4138 (Book online here)
Opening Hours: Mon-Fri: 12pm – 230pm; 6pm – 1030pm. Sat, Sun & PH: 1030am – 230pm; 6pm – 1030pm

LOBSTER is the hottest crustacean in town as we see more restaurants popping up selling lobster rolls. When Platypus Lobster Shack opened one year ago, they had no clue that it would catch on. Now, this place is fully booked on weekends and crowded on weekday nights.

What is a Lobster roll? Well picture this – Butter poached lobster tossed in creamy flavourful sauces then stuffed into a perfectly grilled soft bun. It isn’t something new in the market actually. In fact, in the 19th century, the New England hostesses had already come up with lobster roll when she thought the consumption of a whole lobster was a bit messy for elegant dinner parties.

My friends and I visited Platypus Lobster Shack at China Square for dinner a few weeks back. This place has an interesting concept. It is a lunch bar in the day and morphs into a lobster shack at night. We started with appetizer – Crustacean Bowl ($19), a pretty mess of uni creme, butter-poached lobster, Japonica rice, honey ponzu, caviar, char-grilled cheddar cheese, sesame and chervil. It feels like a party in my mouth as I took a spoonful of it.

Urchin and lobster is their specialty and when both of them comes together, it is always a burst of flavours. Urchin & Lobster Bisque ($16) features roasted lobster & urchin broth with double cream and Maris Piper potatoes. Very hearty bowl of soup.

Now here comes the star! Platypus Lobster Shack only serve East-Coast style lobster rolls for dinner. The lobster rolls are available in 9 different variations – The Traditional, The Modern, Sun-Dried Tomatoes, Smoked Paprika, Spicy Diablo, Spicy Roasted Garlic, Red Miso & Sesame Uni Roll, and Lemon & Piquant Garlic – and they are all traditionally prepared in a rather New York ish Style. Each lobster roll only costs $19 and you can order a set, which comes with truffle crisps and a side salad, for $22.

What makes a lobster roll so good?
Quality Lobster meat – Check! Fresh imported lobster from Boston
Perfectly grilled bun – Check! with brown butter
Flavourful sauces – Check! Nine different flavours

Platypus Lobster Shack take pride in their lobsters and use every single ounce of meat, even if it means painstakingly removing the meat from the small legs! Also, they believe in buying sustainable produce so they only buy lobsters under 1.75 lbs (0.8kg).

We first had The Traditional Lobster Roll and The Modern Lobster Roll. The former is served with roasted-garlic mayonnaise, chives, sea salt; while the latter comes with hollandaise, marinated garlic, lemon zestt, chillies, Grana Boni cheese and chervil. Honestly speaking, the griddled bun really makes a huge difference. The light crunch from the bread complemented with the tenderness of the lobster meat.

My favourite is the Spicy Roasted Garlic lobster roll with butter-poached lobster meat, roasted garlic flakes, mayonnaise, chilli and garlic. Rich garlicky butter flavours really do lift the sweetness of the meat.

You can pimp your roll with additional items like lumpfish caviar ($4), Japanese tobiko ($4), burnt cheddar ($4), shaved summer truffles ($5), sea urchin creme ($7) or simply double lobster meat ($15).

Save some space for desserts! Their Caramel Croissant Pudding ($9) has been getting rave reviews because they lovingly make them from freshly baked croissants and serve it with a luxurious vanilla bean sauce. End your night with a glass of sangria. I like the Sangria Lychee Rosso ($19) with red sangria, sangiovese, lychee, bouquet garni and citrus fruits.

Imagine this, you work late in the office and was craving for some comforting dinner. Then in front you, there is a crispy hot grilled bun filled with premium lobster and flavourful sauce. It’s so hard to resist! Simple food made simply is the most soul-satisfying of all. Reservations are allowed so better to give them a call especially on weekends.

If you can’t book a seat at Lobster Shack, good news is, they are launching a limited selection of their lobster rolls for lunch and dinner at the Bugis Junction outlet. They are also making some great changes to the outlet at Bugis junction, including kick-ass lunch sets and ladies lunch meals.

Lobster Shack
Address: China Square, 3 Pickering Street, Nankin Row 01-31
Tel: 6438 7961
Opening Hours: 6 to 10pm (Monday to Thursday), 6 to 11pm (Friday to Saturday), closed on Sunday

After 3 long months of renovation, Whampoa Market finally reopens. Unfortunately, I can no longer find the famous carrot cake which everyone was raving about. However, I finally got to try China Whampoa Home Made Noodle!

We waited about 20 mins on a Saturday lunch. Not too bad actually, considering that some of my friends had waited about 1 hour previously. They make their noodles in small batches within the stall, and offers a good range of premium ingredients to go with it – fresh prawns, fish slices, clams or mock abalone.

Here, you get a clear and light broth that is only cooked with ikan bilis and soya beans instead of pork bones. Unlike other ban mian stalls, no eggs were added. In addition, they added mani cai (马尼菜 or sweet leaf) into the soup which helps to give a little sweetness into the soup. I have seen mani cai being used in old school ban mian, but it is so rare to see this vegetable in ban mian now!

What got everyone more excited is the dry version. Toss it with their premium dark soy sauce and homemade chilli sauce for maximum pleasure. The texture of the noodles stand out much more when you order the dry version as I see myself literally slurping up the noodles that were coated with dark soy sauce. No oil was added into the noodles, the flavours came from the dark sauce and chilli.

Here’s a warning for you, the chilli sauce is really spicy! We just order a bowl without chilli and have the chilli sauce placed in a saucer. My tongue was burning whenever I dipped some minced meat into the chilli sauce and placed it into my mouth. But the temptation never stops and I see myself consistently going back for more chilli sauce. If you prefer less spicy, they also have a less spicy version which is in green. To go with the spicy dry ban mian, we had Bee Guan orange peel and sour plum drink.

The last reason why I would revisit this stall is because of the very friendly owner. He is very cheerful and friendly, never had I seen him with a grumpy face. This makes the entire wait worth it. What’s more, you can call him to make reservations! Go early and be prepared to queue for at least 15 minutes during lunch time.

China Whampoa Home Made Noodle
Address: Whampoa Market, Blk 91 Whampoa Drive #01-24
Tel: 9625 6692
Opening hours: 7am to 2pm, closed on Monday

Located along Braddell Road, Hong Chang Eating House serves prata in the morning, economic rice in the afternoon and BBQ seafood and frog porridge for dinner. After working late night, my friends brought me to Hong Chang Eating House for supper. When I shared it with a friend, she said,”Don’t post about this place on your blog! Else later so crowded I cannot get a seat anymore.” Come on, I don’t think it will be that bad lahhhhh…..

MUST TRY their sambal stingray! Smothered generously all over the stingray, their spicy sambal is the killer. The stringray is BBQ-ed till it is crisp on the outside, yet moist flesh from within. Lime is squeezed in right before eating. The sambal is so shiok till I keep eating more of it even though I am already having Angelina Jolie’s sexy red lips. It is served with cincalok (fermented krill) and a squeeze of calamansi lime.

We also ordered a porridge with kong pao frog leg. The umami dark sauce has a nice smokiness to it. Even though it was a little spicy (but not as bad as the sambal of course), it lacks that numbing sensation – which is not a bad thing for me. There were a few options on how you can have the frog cooked, you can also have it with ginger and spring onion. Frog prices start from $8 (1 pc), $13 (2 pcs), $16 (3 pcs) and $22 (4 pcs). Plain porridge costs $2 (small) and $3 (big).

Honestly, when you have good sambal, half the battle is won. Because you can just fry it with sweet potato leaves or sotong, and the dish will speak for itself. Want to buy a bottle of sambal home? Sorry, they don’t do it because it is just too much work.

I think I have enticed you for this because even for myself, I am feeling my stomach growling as I am typing this post. A friend saw my photos and drove all the way there just to packet home their sambal stingray! If you are driving, not to worry, they have a small carpark space right in front of the eatery. It’s time to jio your friends down for supper!

Hong Chang Eating House
Address: 2 Braddell Road

Two Wings is the talk of the town. Owner Jeremy learnt to fry chicken wings from his granduncle who used to own a stall in Toa Payoh Lorong 5. After getting the recipe from his granduncle, he started selling the wings in a humble canteen stall at Kallang. That was his training ground for a good 6 months. He learnt the techniques, and fine tuned it further to cater to the current tastebuds.

Using fatter wings from Brazil, the wings are marinated overnight. Even though the ingredients are not disclosed, but I can clearly smell the aroma of sesame oil. Every morning, Jeremy will meticulously massage the wings to drain off the excess marinade. I guess the massage really works because what you get is beautifully fried wings with juicy meat.

The Chicken Wings ($8.50/4pcs, $12.50/6pcs, $24/12pcs) are only freshly fried upon order. What arrived on our tables are beautifully fried till golden brown. As you can see from the pictures, there is literally no traces of oil on the skin.

But as I sink your teeth into the meat, I first get the crispy crunch from the skin before the tender and moist meat. The wings are marinated for at least a day before dredging it with flour mixture. Jeremy demonstrated his way of eating the wings, that is to first pull off the cartilage and bones before eating it boneless. What’s the best thing? You don’t have to wash your hands with soap after eating! Just wash it with tap water. How cool is that!

Something worth mentioning is the homemade garlic chilli sauce which is similar to the ones we eat for chicken rice. It’s more zesty with strong garlic glavour. Superb pairing with the wings!

Two wings also offers other chicken parts such as Drumstick, Thigh, Breast ($9/2pcs, $12/3pcs), as well as Spring Chicken ($9.90/half, $15.90/whole) and Chicken Cutlet ($8), all these come with two sides. My favourite is chicken cutlet which has a crispy exterior with tender meat. Plus, I don’t have to use my hands to eat! Get Cheese Fries ($4.50) too with thick fries coated with mayo and cheese.

We had the honour of entering into Two Wings’ kitchen to take a look at their wings and frying process. Thank you Jeremy for the hospitality. This is our first video, please share any feedback if you have any. If you love these videos, let us know too!

Two Wings
Address: Blk 119 Bukit Merah Lane 1 #01-40 Singapore 151119
Tel: +65 9667 0368
Opening Hours: Tue-Sun 12pm – 3pm; 6pm – 11pm. Closed on Mon

I love Haji lane. This pre-war shophouses have their charm with a unique mix of tenants in the alley. One of them is I AM cafe. Located at the junction of North Bridge Road and Haji Lane, this cafe is inspired by the city of Amsterdam (as you can see from the bike). Owned by 3 Muslim friends, all preparation and ingredients are done in accordance to the Islamic way of guidance.

This open space cafe serves hearty sandwiches, burgers, pastas, pizzas and fish and chips. We had the Fish Burger ($12.90) which was nothing fantastic – battered dory topped with lettuce, sliced gherkins, melted cheese and tartar sauce. But their Charcoal-grilled Juicy Beef Burger ($13.90) which comes with charcoal-grilled beef patty topped with pineapple, onions and melted cheese, is not bad. The patties are all painstakingly grilled over a charcoal-fuelled fire, and thus take a little more cooking time. It was juicy with consistent texture. The burgers were too thick and it is impossible to bite one huge mouthful given its height. But the cheese and onion added dimension into the burger. Bright and fresh Homemade Beef Meatballs Pasta ($14.90) is also a comforting lunch.

To complement the food menu, I AM also have a myriad of drink concoctions which are alcohol-free. Popular ones include Virgin Lychee Mojito and Bushramint. I prefer to go for my cup of coffee. Almost everyone on the net is also raving about their rainbow mille crepe and red velvet cake which is baked by one of the owner’s mother. Too bad I didn’t get to try it this time, but will be back!

I AM cafe
Address: 674 North Bridge Road, junction of North Bridge Road and Haji Lane
Tel: 6295 5509
Website: www.iam.com.sg

Opening hours: 11.30am to 11pm (Monday to Thursday), 11.30am to 1am (Friday and Saturday), 11.30am to 10pm (Sunday). Closed on first and third Mondays of the month.

For my Ipoh makan trip, we spent a huge amount of time visiting more hawkers than usual, and hence the time spent in cafes are much lesser. Plus some cafes are closed on Mondays and Tuesdays which make it harder to visit. But it is obvious that many cafes have sprung up along the old streets and shop houses. Some locals have taken this opportunity to turn abandon or vintage shops to boutique cafes.

When I go to a foreign country to do a mini food guide, I really spend alot of time and stomach space to eat. But not all of them are worth the calories. So when I do a compilation, it is the process of eliminating and only presenting what is really good. You may notice, the past few food guides had a title starting with “must try…” because I really stand by it (not for the SEO). It’s a long and tedious process because lots of elements are taken into consideration – ambience (if any), concept, food and service.

During this trip, I visited 5 cafes in Ipoh. Some has very nice ambience but not very good food. So I don’t really want to add the words “must try”. I will definitely be back to try more cafes before offering a more complete guide. If you have any good recommendations, do drop me a comment. Meanwhile, enjoy reading and happy Monday!

Tucked away in one of the back lanes, Ben & Lynette Maison Patisserie is run by the same group that manages Secret Garden and MyGopeng Resort. Housed in a colonial mansion, it serves all day-breakfasts, pasta, pizzas, pastries, cakes, cofee and with a pick-your-own salad bar.

The cafe has a minimalist decor with vintage items and mono-toned furnitures. Signature dishes include Sandwich Train and Charcoal Burger, big enough for 2-3 people to share. But upon arrival, we we were mesmerized by their cake offerings so we decided to just have Tiramisu (RM12.90) and Strawberry Tart (RM8.90) instead. Tiramisu in a cup is not too bad even though I wish they have stronger espresso. Not a fan of their strawberry tart as the fruit is too sour for my liking and the crust is not buttery enough.

BEN & LYNETTE
Address: No. 42, Lorong Cheah Cheang Lim
Tel: +60 1-700-81-7773
Opening Hours: 9am – 12.30am daily

Among the 5 cafes which I have been to, Missing Marbles (same owner as Burps 7 Giggles) is my favourite. I have seen many cafes in modern decor and I have eaten so many cafes serving typical breakfast set such as eggs benedict or omelette. But I have seldom enter into a cafe like Missing Marble. This place used to be an optical shop. The owner kept the original facade and yellow signboard, but converted into a old school playground concept with childhood toys like marbles, bicycles and origami fortune tellers around the cafe. It definitely brought back so much memories.

Missing Marbles’ menu is all on the wall, offering Asian flavours like Ramen Hakata, Dry Ramen, Mee Siam, Mushu Lamb, Calrose Rice and more. I ordered a plate of mee siam which came in a generous portion. Tart and tangy are the two main flavours that make a good plate of mee siam. I think they have clearly achieved that. It’s tangy and spicy and paired well with Funny Mountain soya bean drink.

MISSING MARBLES
Address : 99 Jalan Sultan Yussuf
Tel: +60 5 241 1564
Opening Hours: 8.30 am – 8.30 pm. Closed on Tuesdays.

Came here on Monday when they were closed, so I visited the second time on Tuesday. Unlike many other cafes, this romantic white cafe located beside Adonis bridal shop has so many beautiful English decorations and sweet floral motifs that will make many girls (including me) go wow.

The Smoked Duck Spaghetti was recommended by our friends but I am not a fan of smoked duck from the beginning. So I went for their Chicken Chop instead. Simple offerings but the chicken meat is well marinated which retains its juiciness and the sauce is rich in flavour.

POTPOURRI HOUSE CAFE
Address: No. 2, Jalan Woodward
Tel: +60 5 254 6886
Opening hours: 11am – 10.30pm. Closed on Mondays

This used to be an old furniture warehouse that has been abandoned for years. Plan b took advantage of the architecture and turned it into a modern cafe with industrial elements. Extremely beautiful interior and I love how they incorporate Yasmin Ahmad’s words on the wall. Definitely didn’t feel like Ipoh at all and be sure to explore the surroundings for photo opportunities. The style of food at Plan B is Aussie-meets-New York deli (but pork free), with contemporary flavours, comprising of salads, sandwiches, pastas and a huge variety of cakes.

Our breakfast was nothing out of the box nor unique. I ordered a French Toast which was too oily for my liking. The saving grace is my cup of cappuccino. It is smooth and robust, definitely a booster for my early morning of waking up. Plus point is, they did such a cute latte art. How not to love to my coffee?

PLAN B
Address: No. 75, Jalan Panglima
Tel: +60 5 249 8286
Opening Hours : 9am – 10pm daily

Set in a majestic colonial-style bungalow in Ipoh, Indulgence is not a stranger to many. Owner Julie Song started a cakes & coffee join in 1996 in Canning Gardens which was a hit, and then opened Indulgence in 2005. In fact, they are probably one of the first few to have their F&B establishments in Ipoh.

Dining in the huge bungalow is rather relaxing as the space is huge and you can have some quiet corner by yourself. Honestly speaking, I categorize them as a restaurant instead of cafe because they offer an extensive array of modern European cuisine. We ordered a Boxy (RM 26) for breakfast which comes with poached egg on crisp bread with wild mushrooms, smoked salmon & roe. Presentation was excellent and it was slightly different from the usual poached egg brunch. Love the smoked salmon and roe!

INDULGENCE
Address: Indulgence Restaurant & Living @ 14, Jalan Raja Di Hilir
Tel: +60 5 255 7051
Opening hours: Wednesday to Sunday, 9am to 11.30pm

It started when I read much reviews about Rong Hua Bak Kut Teh on Hungrygowhere website, so I agreed to check it out one Saturday evening. Bak Kut Teh has always been one of my favourite delicacies. Located on the 2nd storey of Fusionopolis, Rong Hua BKT started by a group of business partners who love to eat Bak Kut Teh.

They don’t have long history like other BKT brands but it has always been the chef cum owner Adrian Wee’s dream to start his own restaurant. His mother has been running her own F&B business selling noodles for the last few decades at CMPB along Depot Road. Inspired by her, Adrian loves cooking very much and when he is free, he usually cooks at home for his family. When he cooked his BKT for his business partners, they fell in love with it and hence started the first outlet.

This is typical bowl of clear peppery pork ribs soup ($7). The garlic and pepper provide just enough kick without overpowering the sweet and tasty broth. The pork ribs is towards the leaner side, if you want a more premium bowl, go for the Premium Loin Ribs ($9). The broth is best drunk steaming hot, making it most comforting to have on a rainy day. Remember to pair some gongfu tea ($4.50) with the bak kut teh as it helps maximize the tea taste. We go with the ginseng wu long. If gong fu tea is really too strong, you can go for the floral tea ($7) which is more delicate.

The Braised Pork Trotters ($6.50) are on the light-side of things with delectable gelatinous jelly underneath the skin. You can pair your BKT with rice or mee sua ($2).

An interesting dish is the smoked duck breast ($6) which is drenched with homemade thick soy sauce and has thick skin. Their honey baked char siew ($6) is baked without the artificial red colouring, but it was too tough and dry. However, I enjoyed the Braised Pork Belly with steamed bun ($3 for 6 pcs). The pork belly was marinated with premium soy sauce and lots of garlic, hence the meat has a strong garlic-ky flavour. But it’s not for everyone, the boy finds it too garlic-ky for his liking.

In addition, the place also serves out pig stomach, liver, and intestines, usual items that pair well with the pork bone soup. We like the pig kidney soup because they are clean-tasting and come in perfectly-cooked thick slices, tender to the bite. Unfortunately, the pig liver was overcooked. It was too thin and dry.

They serve with coconut jelly or herbal jelly for dessert. Coconut jelly was really refreshing. Service here is fast and we didn’t have to wait for long before the food arrives. Even without asking we were offered soup refills.

Rong Hua Bak Kut Teh
Address: #02-­‐13, Connexis, 1 Fusionopolis Way
Tel: 6469 3536

FAUCHON, an internationally renowned French’s leading culinary store, launches its stores in Bangkok at Groove@CentralWorld. Opened in early April, FAUCHON is franchised by Tea The Cha (Thailand) the operators of Whittard of Chelsea. The store offers 4 core concepts of traditional French culinary products; The patisserie & bakery, French snacking, The grocery & gift collections, and Café FAUCHON, all in one place.

FAUCHON’s first store in Bangkok offers a selection of iconic products including FAUCHON’s signature pastries (éclairs, imported macarons from Paris, desserts, etc.), bakery, stylish snacks (sandwiches, soups, salads, soft and hot drinks), lunch and dinner menu, and a wide range of FAUCHON branded products including chocolates, biscuits, Candied chestnuts (Marrons Glacés), creative jams, teas and wines.

Inspired by the Brasserie tradition, the café offers simple, deliciously elegant cuisine in a highly contemporary setting. Complemented with the outdoor terrace, Café FAUCHON allows customers to experience truly Parisian style café. I visited FAUCHON at Groove@CentralWorld during my recent trip to Bangkok and was pretty surprised that the outlet offers a variety of starters, salads, main courses, signature platter and brunch.

The kitchen is directed by French executive chef Jerome Deconinck and French executive pastry chef Bruno Le Francois. To ensure an identical culinary impression as you would find in Paris, most of the ingredients are imported from France, while local products have been carefully selected from well-respected artisan producers and organic farmers.

Our whole lobster with market vegetables (1,255 THB) is a delicious appetizer with Thai basil scented crustacean coulis that accompany the lobster beautifully.

The duck liver terrine is flown in from Paris in a ready-to-serve form. Duo of French duck foie gras, terrine and pan fried (890 THB) is excellent with its firm silky and sweet creamy quality liver terrine that’s superbly complemented by the tasty garnish. The pan fried foie gras is well-executed with a nice medley of sweet, rich and savoury flavour.

From the main course selection, we had the Truffle Risotto (990 THB) which definitely pleased many. Topped with pieces black truffle and Parmesan cheese, I consider Truffle Risotto as a type of comfort food, especially on those rainy days. It’s not too creamy for our taste, the risotto rice grains were robust and not too soft.

Red wine braised beef cheek with fresh basil tagliatelle (790 THB) stands out as the tasty beef cheek has been simmered till the flavours are fully absorbed into the tender meat.

My afternoon meal was perfectly enhanced by the beautiful Megève. A House classic for over 30 years, the Megève combines the tradition of the French meringue with Tahitian vanilla and the smoothness of a dark chocolate ganache on a crispy praline biscuit, enhanced with the slight bitterness of cocoa.

Having travelled all the way to FAUCHON, I can’t afford to miss sampling some of Fauchon’s world-famous eclairs. Named “Ayudhaya”, FAUCHON identifies the coconut and assortment of Thai herb and spices to create a signature éclair for its flagship store in Thailand.

All pastry made in their central kitchen uses imported flour, French cream and AOC butter. Their macaroons are only made in Paris and exported frozen worldwide. It has an airy outer shell with a creamy centre that melts in the mouth.

FAUCHON’s retails products, which are an ideal for premium gifts, are also available at this outlet.

FAUCHON
Address: 2nd Floor, Groove@CentralWorld
Tel: 02 264 5808-9
Website: www.fauchon.co.th

Last night’s dinner was at DA TOU XIA near Macpherson Road. They got such an interesting name because in Chinese, ‘da tou xia’ means scatterbrain. But they have cleverly turn it around to represent their dish – prawn noodles.

9 months before this, the owner knew nothing about prawn noodles. He used to run a Economic Mixed Rice stall for over seven years before deciding to switch to something different. So he spent a good 6 months learning how to cook prawn noodles from different hawkers, fine tuned it and with the help from his family, they opened DA TOU XIA 2 months ago.

As with all prawn noodles, its broth, prawns and chilli are three important element in a good bowl of prawn noodles. The owner blended the prawn heads and sambal, and added clams and scallops into the broth. What they get is a pot of umami-rich and full of crustacean flavour, accompanied with a hint of sweetness. The broth got more savoury when it is cooked for a long period of time. My makan kaki find it slightly too salty for his liking, but being someone with a heavy palate, I thought it was just nice.

The wild prawns they used are firm and sweet. The prawn noodles come in 3 sizes in dry or soup ($4.90, $8.80 and $10.80). You can pick the purely prawn noodles, or prawn noodles with pork ribs or pig tails. The noodles are tossed well with their homemade chilli sauce, fried shallots and pork lard.

If you are a spice lover, request for their sambal chilli to add on. The mildly spicy but exceedingly aromatic sambal is the one component that truly brings the dish together. It adds more texture and is just salty enough. You can also pair it with a plate of ngoh hiang. Honestly, the ngoh hiang was nothing fantastic because they got it from supplier and wasn’t hot nor crispy when served.

Besides prawn noodles, DA TOU XIA also serve typical BCM and abalone noodles ($10.80 or $15.80). I like how well my bowl of kway teow is coated with the chilli and vinegar to give it the oomph. The soup is a milder version cooked with pork ribs and served with prawns, minced meat, fishballs and abalone, seasoned with garlic oil.

DA TOU XIA
Address: 383 Upper Aljunied Road Singapore 367868
Tel: 9062 2342
Opening Hours: Daily 7.30am to 9pm

It was a bit of an adventure to locate Eastern House of Seafood. The drive there was along a long, dimly lit road flanked by many other F&B options under the void deck. There is only one bus to here and this cze char in the HDB is up on the hill. The signboard of “Eastern House of Seafood” was small and not obvious enough on the road. They have a Bak Kut Teh sign which was bigger and more prominent.

Opened for 2 years, the owner used to run a stall in Kaki Bukit. The chef is from Kuala Lumpur and does pretty good cze char dishes perhaps because the sauces are from Malaysia. So why they have a bak kut teh in their signboard? That’s because they sell herbal bak kut teh for lunch, and cze char OR steamboat for dinner.

It was rather empty when I was there for dinner. That is a real shame because the food is good and the prices are reasonable. Consider dishes such as Dry Roast Sotong ($13). The squid is marinated with celery and soy sauce overnight. Instead of BBQ-ing it as what many other stalls would do, it is bathed in hot oil till it is cooked. What you get is really a tender sotong with nice smokey flavour.

Salted egg is probably the greatest creation on Earth. Haha! The prawns were juicy and that the salted egg sauce added some dimension. There is just enough sauce to flavour it. I have had countless versions of this dish, but the one here has lots more oomph than at most places.

Then we come to the most intriguing dish of all, Assam Fish ($18). Served on the typical fish heating plate, the half red snapper fish they used was absolutely fresh. You will be pleased to know, the fish does not come swimming in a generic gravy from bought from supermarket. Using a secret assam paste recipe which includes ingredients like assam seed, ginger flower and more, the thick assam gravy is a perfect balance of spiciness and tanginess that is strangely yet pleasantly addictive. Lady’s fingers, tomatoes and sweet pineapple chunks add to the allure. Little details matter and the batons of eggplant are lightly charred at the edges which help them keep in shape. I just cannot get enough of this house specialty.

The same cannot be said for French Beans Tempura ($10). Even though it was marinated with prawn paste, I find the batter too thick and the greens were kinda lost in the taste profile. This may work for kids, but for me, I prefer my traditional stir fried french beans.

The Pork Ribs ($16) is a delight to sink my teeth into the meat. Seldom do I see ribs presented as a whole in cze char outlets (like what you would get at Tony Roma’s), usually they are cut up into smaller pieces. The ribs are marinated and steamed with freshly blended garlic to achieve a subtle but distinctive garlicky taste. They are then pan fried with their special sauce, so the meat does not taste as oily.

We shared a plate of Black Pepper Crabs (market price) smothered with a thick and rather pungent black pepper sauce. The crabs come in medium size, but it was enough for us as we tried a whole range of other dishes already. Yeah, the sauce is peppery and honestly, we find it slightly way too spicy for us to say finger licking good. I kinda still prefer Eng Seng’s version, where the black pepper sauce is peppery yet still have a hint of sweetness, which makes it easier to go with mantou. If you want a cold drink to pair with it, go for the balonglong drink.

Towards the end of the meal, we met the boss of Eng Kee Chicken Wings. I asked him what’s his favourite here and he immediately replied “hokkien mee”. So I ordered one plate of hokkien mee to try. I took a look at the menu again, no leh, not inside the menu at all. The owner explained, the hokkien mee takes a long time to cook, and they are not able to accommodate to the requests if the place is crowded, especially on weekends. So it is only available from Monday to Thursday, for regulars who know about the existence.

You know, I am always very afraid to write about dishes which are not available in the menu. And most of the time, I tried to avoid writing it. But this plate of Hokkien Mee ($10) is so good that I must really share. Firstly, let me just put a disclaimer here. If you are associating this with prawn noodles, then it may fall short of your expectations because it doesn’t have any prawn flavour at all. It is NOT prawn noodles.

My grandmother is a traditional Hokkien woman. During my younger days, she would just cook a pot of broad yellow noodles in chicken soup with fishcakes. It’s just one of the staples in our family but it is always so comforting to eat this. Eating this plate of Hokkien Mee just brings back that feeling very much. Prawn broth is not used at all. Instead, its superior broth is cooked with kampong chicken. The recipe is still largely traditional, with the use of some lard, squid, and thin strips of fish cakes. And a kalamansi lime for you to squeeze over the noodles, and dumped a spoonful of homemade sambal chilli on the side.

The best part is really the noodles. The chef would fry the broad yellow noodles and thick Beehoon till they absorbed the rich stock and became slightly gooey. They are moist without being soupy and have the appetising flavour that comes from being tossed about in a hot wok. Excellent wok hei and the flavours are so intense that I don’t really need any chilli nor lime anymore. The gravy holds the dish together and keeps it good till the last bite. Can I say? It is probably the star of the night. So simple, yet so good.

I am still marvelling at our surprise find at the end of the meal. As with all eateries, there are definitely dishes that won our heart and dishes that may not. I must say, I was really impressed with their homemade sauces thus far. The fish head curry comes with excellent assam, and followed by the ribs which come with great tasting sauce! Not forgetting the simple plate of hokkien mee, with so much wok hei and a taste of home. I do see the little efforts in each dish to make it good.

Eastern House of Seafood Delicacy
Address: 55 Chai Chee Drive, Singapore 460055
Tel: 9150 8172
Opening hours: 11am to 10.30pm daily

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Carrot cake, wanton mee, you tiao, bak chor mee… I really can’t live without these food for breakfast. Of course I am sharing all these with my aunty, but as you all know, eating too much is a common problem among most people in Singapore. And I am definitely one of them.

Honestly speaking, it’s so hard to resist temptations from these good hawker food. But each time when we indulge in food that is hard to digest, our guts have to work harder. Since we can’t really change our eating habits, that’s why we need VITAGEN – the only cultured milk in Singapore that contains both Prebiotics and Probiotics that helps to maintain a healthy digestive system.

VITAGEN is a brand close to my heart as I have been drinking it for many years. We usually go for the VITAGEN Less Sugar because it is a healthier choice under the Health Promotion Board.

Made by fermenting skim milk with billions of live probiotic cultures. What is probiotic cultures? It is actually good bacteria which helps to maintain a healthy digestive system. Probiotic cultures in VITAGEN can withstand bile and acidic stomach juices and reach the intestines alive to fight harmful bacteria in the intestines.

Especially because I have constipation problems, drinking VITAGEN helps to boost my digestive health and make me feel good every day.

More good news is, VITAGEN is the only cultured drink in Singapore that is high in prebiotic fibre (dietary fibre). It helps to support growth of good bacteria to maintain a better intestinal environment. Each bottle of VITAGEN LESS SUGAR has 7.5g of dietary fibre and makes up 28% of the recommended daily dietary fibre intake (which is about 21g to 26g).

I can really feel the difference when I drink VITAGEN LESS SUGAR after a meal. Especially when I love my noodles and you tiao, I always feel very bloated after a meal. But I always finish a bottle of VITAGEN LESS SUGAR and my tummy feels so much better after that. It’s less bloated and I visit the toilet regularly.

And also, when I come back from a holiday after munching on too much food, constipation happens again. So I just drink a few bottles of VITAGEN, (ta-dah!) problems solved yo!

It certainly makes me feel happier when I hear the word “less sugar”! HAHA! A bottle of VITAGEN Less Sugar has 50 per cent less sugar as compared to other cultured milk drinks! That’s a huge difference leh! Plus it is fat free, uses real fruit juice (apple, grape, peach), so it’s ideal for consumers who are concerned about sugar & calories intake.

Personally, whenever I buy the whole packet of VITAGEN LESS SUGAR, I really like the original flavor. I don’t like to drink milk but this works very well for me. Each of my family members has their own favourite flavour. As you can see from the photo, we are drinking the original flavor and the grape flavor. That’s because grape flavor is my aunt’s favourite!

VITAGEN is specially formulated for the health-conscious, that offers great satisfying taste but with 50% less sugar. Packed with billions of good bacteria, it’s the perfect treat to maintain a healthy lifestyle for the whole family!

Do you know that VITAGEN can also be delivered directly to your doorstep? I am very lazy one, so usually I will get it from home delivery because I don’t have to lug a heavy bag home after grocery shopping. So usually I will stock it up when my home delivery service appears.

VITAGEN Home Delivery Service
Hotline: 6282 5949
Monday to Friday – 9am to 5pm; Saturday – 9am to 1pm
Website: www.vitagen.com.sg

Basil by ThaiExpress makes its official debut in Kallang Wave, the latest retail mall in Singapore Sports Hub. Synonymous with one of the key ingredients commonly found in Thailand, Basil by ThaiExpress brings a touh of urban lifestyle to the convential Thai dining etiquette.

Turning the spotlight on communal dining, we tried a few appetizers such as Signature Basil Chicken Wings, Larb Chicken Spring Rolls and Grilled Beef Salad during the media tasting.

The skinny wings are served with crispy basil leaves; and the crispy filo pasty is filled with minced chicken and fresh herbs. Grilled Beef Salad features sliced ribeye steak tossed in chilli and lime dressing and sprinkled with roasted rice. Oh man, this was too spicy for me.

Signature ThaiExpress dishes, such as the Massaman Curry Chicken, Seafood Phad Thai and Basil & Chicken are retained for Thai food lovers.

The rich and creamy curry is an explosion of punchy flavours. A hefty chunk of chicken drumstick is cooked until tender and well infused with warm spices. Makes a sumptuous dish to serve on a chilly night. Instead of pairing it with jasmine rice, prata slices are served. Honestly, I don’t really like their prata slices, it’s too oily and hard to bite.

Phad Thai Seafood and Basil & Chilli Chicken, however, are the 2 dishes which I would always order whenever I visit ThaiExpress. ThaiExpress version of basil chicken comes in tender minced chicken stir-fried with a scattering of aromatic holy basil, garlic and chilli. It is fantastically flavourful which a smoky aroma and spicy kick.

The phad thai comprises a tumble of rice noodles tossed with fat prawns, beancurd cubes and spring onions. Heaps of peanuts and a squeeze of lime brighten up the slippery noodles which have a nice bite and not too soggy. Overall, the flavour is a bit sweeter than what you can find in Thailand but we give points for the well-executed texture. Not forgetting the Fresh Prawn Omelette that is fluffy and infused with Basil aroma.

To finish, cool your palate down with a delicate Mango Sticky Rice with coconut milk, super sweet mango cubes with a shower of crispy mung beans.

Basil by ThaiExpress
Address: 1 Stadium Place, Kallang Wave #01-16/K8, Singapore 397628
Tel: 6702 7332
Website: www.basil.com.sg

Song Kee Fishball Noodles is not a stranger to many. Having been around for 16 years, many food lovers will come by this stall in Toa Payoh for their fish noodles. This is one of the my favourite lunch spot during my journalist days. Not only because it is near to office, their he giao (fish dumplings) are to die for.

Most of the time, I preferred to have mee kia but for Song Kee, the mee pok tastes so much better without the strong alkaline taste. I ordered a spicy version, with every strand of mee pok coated with their homemade spicy sauce. The generous amount of fried shallots and chili paste make every mouthful of noodles drool-worthy. Some may complain about the abundance of chilli oil, but I really don’t mind it for the flavours I am getting. How to enjoy hawker food if your char kway teow doesn’t add lard and you replace white rice with nasi lemak?

Priced at $3 a bowl, the noodles come with a generous serving of fishballs and tau pok. Using fresh yellow tail fish (番薯鱼), the handmade fishballs are firm, springy and very fresh with a nice mild fish flavour. Actually I prefer it to be bigger for a better bite. Unfortunately, they don’t do fish dumplings anymore because the owner said that he got complained by neighbours while he was making the dumplings at home. Nevermind, I am happy with just eating their fishballs and noodles which is very generous with lard and fried shallots.

I am still amazed at how they are able to cramp the machines within the stall. In order to get the fishballs ready for the next morning, they start making the fishballs at 3 am in the morning. Salute their effort! I really hope they can bring their fish dumplings back one day. In fact, many of my friends have been asking me to visit the nephew’s outlet in Serangoon. Will do it soon!

Song Kee Fishball Noodles
Address: Blk 75, Toa Payoh Lorong 5, #01-354M.
Opening hours: 10.30am to 12 midnight, closed every alternate Wednesday

During my few days stay in Bangkok, Jacqueline, a fellow Singaporean, dropped me an email inviting me over for dinner at her family restaurant – Ping’s Thai Teochew Seafood Restaurant. My schedule was really packed but how can I not show support to our fellow Singaporean!

This is a successful collaboration between Jacqueline and her family who are passionate about good food and the renowned Chef Saetia Hung Ping, known affectionately as “Ah Ping”, with an experience of more than 45 years in one of the most competitive shark’s fin markets in the world. They own the 13-year-old Ping’s Shark’s Fin on Asok Road. We visited the outlet in Pathumwan Princess Hotel (next to MBK shopping centre) which is a very comfortable and clean restaurant where we can enjoy our food dressed up or dressed down (in this case, dressed down haha).

Oyster omelet is a favourite night market snack. Ping’s Deep fried oyster omelet on sizzling plate (180 baht) does it very well with its abundance of textures and flavor. It is crispy with fragrant taste from the fish sauce. Fresh oysters are embedded in the batter, and pan fried until it was golden brown. A quick dip in the sweet tomato sauce, added an extra tanginess to the crispy pancake.

I didn’t go for their Shark Fin Soup for the obvious reasons but I tasted various of their best dishes such as the Braised Fish Maw & Crabmeat in Broth (300 / 500 baht). Made with a well-guarded secret special brown sauce with chicken stock base, this was a dish of textures. The fresh fish maw had a chewy feel.

Fish Maw is the air bladder of large fish, but it is one of the luxury ingredients in Chinese cuisine. In Thailand, due to the geographical advantage, the country is abundant with fish maw. We also tried the Fried Fish Maw w/ Prawns (500 / 1000 baht). Honestly, I prefer the braised version because of the enticing brown sauce.

Braised Abalone with Sea Cucumber in Claypot (1800 / 2500 baht)

Another surprisingly well executed dish is Braised Goose Web & Noodles in Claypot (400 / 600 baht). Why surprisingly, because it looks the most unassuming. Plus the soft mee pok was nothing similar to our local noodles as it lacks the crunch. However, as we continue to savour this dish, we fell in love at how the stewed goose feet paired well with the most flavoured noodles which soaked up all the essence.

Thank you Jacqueline for the invitation. When I am back in Bangkok, I would definitely be back to try their hot pot!

Ping’s Thai Teochew Seafood Restaurant
Address: 2nd floor, Pathumwan Princess Hotel, 444, Phayathai Rd., Pathum Wan, Pathumwan, Bangkok 10330 Thailand
Tel: (02) 661 7860
Website: http://www.pingsharksfin.com/
Lunch A La Carte: 11:30 a.m. – 02:30 p.m.
Dinner A La Carte: 05:30 p.m. – 11:00 p.m.

I have been staying in Ang Mo Kio for close to 3 decades and giving tuition around Ang Mo Kio Ave 10 for about 8 years, but I have never ever tried Eng Ho Fried Hokkien Prawn Mee. Perhaps I was turned off by the queue, perhaps I was always in a rush… but I finally tried it last week when my student highly recommended it! Got the boy to reach earlier to queue, but he assumed that there was no crowd because there was no one queuing at the stall front. When I came down and ordered our hokkien mee, we have to wait for 30 minutes!

It is really hard to find good hokkien mee nowadays, and personally, I prefer those fried with thin bee hoon rather than the thick ones. Eng Ho hits the spot by using thin bee hoon in their Hokkein prawn noodle which absorbs all the sweet goodness in their soup. Do you know they are relatives to the owners of Nam Sing Hokkien Fried Mee and Ah Hock Fried Hokkien Noodles? No wonder all of them uses thin bee hoon!

There was no sight of fried pork lard in this plate of hokkien mee, but their broth was already flavourful enough. Using wild sea prawn (swa lor), squid and pork to cook the rich stock, it is such a rare find because many hawkers would just go for tiger prawns. Wild sea prawns gives a sweeter taste and more delicate flesh. The noodles soak up the essence from the gravy, keeping it very moist and has a “wet look”.

Available from $3 to $5, I of course went for the $5 plate since I already have to wait for 30 minutes. The prawns were juicy and succulent, the sotong was cooked perfectly and there was a piece of thinly sliced pork belly to go with the noodles. Belachan chilli was totally out of my way because the dish itself doesn’t even need such a spicy complement. If you have been a fan of wetter hokkien mee, this will suit your palate. For me, I prefer Ah Hock Fried Hokkien Noodles which is dried and has a more richly flavoured stock.

Eng Ho Fried Hokkien Prawn Mee
Address: 409 Ang Mo Kio Avenue 10, #01-34 Teck Ghee Square Food Centre
Opening hours: Daily except alternate Tuesdays 4pm-midnight

As the only establishment atop the SuperTree Grove, SuperTree by IndoChine is situated perfectly on the tallest structure in Gardens by the Bay, with unobstructed view of the cityscape. While more popular for drinks, we dropped by one evening for dinner.

The restaurant is built from rice husks and recyclable PET plastics instead of unsustainable timber. A heat exchange system that heats water used in the restaurant with the hot air by-product from air conditioning also ensures that the SuperTree stays true to its green roots.

Dishes served at SuperTree is a mixture of Indochinese, Western, and fusion dishes. The restaurant showcases a menu that is nutraceutical, serving food items containing health-giving additives. To keep to the promise of healthy tasty food, the dishes served at SuperTree consist of a large number of organic produce and absolutely no endangered species are served.

In the hope of visiting Tasmania some day, we had some Seasonal Oysters ($7/2pcs). Tasmanian shellfish are the finest in the Australian market. Their distinctive full-bodied flavour is complimented by lemon, asian spices and chilli lime dressing.

Supertree Platter includes beef roulade, rice paper hand rolls with minced chicken & roasted organic brown rice, Vietnamese fresh rice paper rolls with tiger prawn, lychee beignets and vietnamese scallop rolls in crispy silver threadskin. The most memorable side dish was Lychee Beignets. The gentle sweet flavour from the lychee pairs nicely with kurobuta pork loin and bacon.

Chef’s Special Grilled Fresh Squid ($22) is fresh and succulent with mixed garden greens and served with classic chilli lime sauce. I also ordered a pot of Fish Maw in Chicken Essence ($22) served with shredded bamboo shoots, shredded chicken, crab meat, black mushrooms and coriander.

My lemongrass cod & tiger prawn ($38) is immersed in aromatic medley of lemon juice, garlic, coriander and chilli, paired with poached tiger prawn. The fresh meat is drenched in a bed of tastebud tickling flavours combining spiciness from chillies, pungent from garlic and sourness from the lemon juice. The tangy soup base did not overpower the freshness of the fish meat.

It is a very pretty view at night. After dinner, we can enjoy a glass of cocktail in the alfresco rooftop bar with a 360-degree, unobstructed view of the entire Gardens by the Bay on one side and the Singapore Central Business District on the other.

However, prices here are on the steep side. So I guess I will only visit here if there are special occasions. Plus steps leading to the ladies toilet is very greasy.

SuperTree by IndoChine
Address :18 Marina Gardens Drive, Gardens by the Bay, #03-01
Singapore 018953
Contact : +65 6694 8489

Opening Hour
Sun-Thu: 10am to 12pm (Drinks); 12pm to 1am (Meals and drinks)
Fri-Sat: 10am to 12pm (Drinks); 12pm to 2am (Meals and drinks)

Started by San Carlo Cicchetti, Cicchetti is one of the most successful Italian restaurant in the United Kingdom. Cicchetti Bangkok is San Carlo’s first franchise outside of England. Decorated with an elegant high ceiling and Italian marble, its interior offers a touch of Italian flair.

Cicchetti (pronounced as ‘chi-ket-tee’) literally means ‘small plates’ in Italian. Even though the restaurant is located in Thailand, Cicchetti Bangkok does not fail to bring Venetian flavours to the plate. The open kitchen concept allows us to enjoy the sights and sounds of cooking – the flames, steam and pots clattering are part of the dining experience here.

We tried a few of their signatures including fresh ravioli (250 baht) stuffed with pecorino cheese and black truffle cream sauce. The pecorino ravioli was simply delicious with its mysterious musky aroma of black truffle and the smoky richness of the buttered cream.

Grilled lamb chop (720 baht) is really tasty. Served with caponata Madeira sauce, the meat is grilled just right with lovely pink centres and a nice roasted glaze on the exterior.

Cooked with N’duja spicy sausage and cream, Cod Fish (420 baht) was milder but tender, and light enough to taste the goodness from the cod.

New on their item is Pizza Focacia (280 baht) which is also my favourite. The pizza bread is filled with mascarpone cheese and drizzled with white truffle oil. Very simple ingredients but tasted extraordinary. The truffle and cheese combination has a creamy richness and seductively truffle aroma.

If you’re looking for a lively, upscale dining setting with affordable prices, this place is for you.

Cicchetti Bangkok
Address: 1/F, Groove, Rama 1 Rd. Bangkok, Thailand
Tel: (02) 251-6551
Opening hours: 11am to 12am

Living on Earth for almost 3 decades, I’ve had many different hobbies – watercolour painting, piano, card making, dance, tennis, just to name a few. But none of them have changed my life or brought me as much satisfaction as blogging. In almost too many ways to count, it has changed me and the way I live my life. It used to be me writing about my story. But now, it’s more about the stories and people that has changed me.

Last year, I organised a Xmas party for about 70 fans at Pizza Hut (read about it here). As I celebrate my blog’s 7th anniversary this year, I am organising a mini blog party at Cafe Brio @ Grand Copthorne Waterfront Hotel this Saturday to thank everyone for your support. Without your encouragement, this journey would not have been this far and smooth-sailing. Grand Copthorne Waterfront Hotel has generously organised this mini blog party for me. They have recently launched their first-ever high tea BBQ buffet, combining mouth-watering barbecue delights with a smorgasbord of Asian and Western high tea favourites.

Indulge in chicken, beef and mutton satay, otak-otak, chicken wing, fried dough fritters, sweet corn and tau pok with bean sprouts grilled to perfection. You can also treat your taste buds to an unlimited amount of mini sandwiches, salads, dim sum and local delicacies such as braised pork belly with steamed Chinese bun, mini pork spare rib marinated with prestige coffee flavour and curry chicken with potato.

At the live stations, savour the rich flavours of Nyonya laksa, popiah and kueh pie tee prepared à la minute. International favourites such as sashimi, maki, honey chicken thigh skewers and baked prawns with mango in filo pastry will leave you craving for more.

Of course, a good high tea barbecue buffet will not be complete without splendid desserts. Nyonya kueh, chilled durian pudding, hot tau suan, yam paste with gingko nut, oreo cheese cake and a mini cupcake tower will bring the meal to a delightful close.

Thank you Grand Copthorne Waterfront Hotel, I will be giving away 15 PAIRS OF FREE MAKAN PASSES to my blog party. Here are the details:

Date: 4 October 2014, Saturday
Time: 2 to 5pm

If you are free this coming Saturday and would love to eat BBQ high tea together, drop me a comment and I will pick 15 lucky readers via random generator. Only for readers residing in Singapore. Closing date: 30 September 2014, 12pm.