I recently accepted an interview with The Business Times to share my views about the business of blogging, the people who have made blogging a full-time career, and if it can be a lucrative option.

My stand is very clear: Food blogging should never be a lucrative option. Throughout the interview, I said that when blogging turns into a career, it’s not a passion anymore.

I’m not a full-time blogger and sponsored posts are not my main source of income. I make a living from providing services such as food photography, freelance social media management work, writing food articles for websites, and running food tours. The hard work that I’ve put into building my blog has been instrumental in helping me to build a reputation in F&B and social media.

About Tasting Invitations
Journalists and bloggers accept invitations to food tastings. Some journalists may have the luxury to dine at the company’s expense, others don’t. They write based on their experience during a particular tasting. Food bloggers do the same.

I found it interesting to read quotes from restaurants claiming not to engage media for food tastings and paid reviews. I’m not sure if they might have been misunderstood because they have been courting publicity from food bloggers and journalists. I shall not name and shame, you know who you are.

I blog about places that I feel are worth trying and during the BT interview, I specifically said “I am responsible for my readers.” So it doesn’t mean that if I am invited to eat, I will write an awesome review. Neither will it guarantee coverage. Simple as that. I am sure many of my blogger friends write responsibly too. 

Yes I do understand that some restaurants portray their best side during a tasting and so I try to keep my tastings to a minimum and focus my efforts on my own food hunt and hawker fare, which forms the bulk of my content. No, the bak chor mee or chicken rice uncle don’t pay me to blog. Instead, I pay them and thank them for serving such great food! That has always been my sincere mission: TO SHARE ABOUT LOCAL HERITAGE TO READERS.

About Paid Reviews
The story: I charge for my food reviews.
The truth: my food reviews are NOT paid. While I accept tasting invitations from restaurants sometimes, I don’t write paid reviews. (No, I am not paid to say that plate of hokkien mee is the best and I pay for my own Hokkien Mee!)

My advertorials:
– Product Advertorials: Brands engage my services to create recipes using their products and pay me for the recipes and photos.
– Event advertorials: Brands engage me to feature specific events to create awareness.

These are written with the acknowledgement that it is an “advertorial” in the blog post. I do not solicit payment in exchange for reviews from restaurants or hawkers.

The Blogging Scene in Singapore
I started blogging 8 years ago because I wanted to share my passion for food. This passion led me to pursue a professional writing career with magazines and newspapers for over 5 years. I’m free to express myself without any obligation. I can’t speak for everyone but many experienced bloggers in the local F&B scene write responsibly. Many of us even stay up late at night to work on this passion while holding down day jobs.

To be fair to new restaurants, I’m not the kiasu type who wants to be the first to highlight new businesses on the food scene. Sure, I can get the highest viewership but I would never be able to write a detailed review. It’s unfortunate, but there are those among us who would actively ask to be hosted and/or paid – just not all of us.

Because I know three months is the time needed for a restaurant to get organized. I feel responsible for what I write because I am dealing with people’s livelihoods or someone’s reputation in a competitive F&B scene. If you’ve been following me for a while, you’ll realize that my reviews are mild and not too extreme.

About Editorial and Advertorial
The article opened up a few questions about whether a blogger should be paid for their work. Bloggers should be paid for their work just like journalists, but I believe that advertising and editorial content MUST always be kept separate at all times in order to maintain credibility.

“Editorials” technically refer to opinion articles. It means the article has posted out of genuine interest, and unpaid. If you tried an awesome plate of chicken rice and want to share it with your readers by posting on your blog or social media, that is editorial content. The information may come from press release or invitation to an event.

“Advertorials” are content that you have been paid to produce. This is usually negotiated in advance. The brand will have certain parameters and goals with your post and you will probably have negotiated a package with services:

– Writing a blog post with tracked links from clients
– Publishing the blog post on a specified date
– Using specified language from the brand in your post
– Getting approval from the brand before publishing
– Branded distribution of content on social media channels (Facebook, Twitter, Instagram) and including certain hashtags
– Banner ads to promote brand on site

The list goes on. If a brand has specific branding to be included in the blog post, then that is indeed advertising content. Once the article is paid, our opinion is absent. It is just solely about sharing information and it won’t be a review anymore. For example, there is a difference in saying this restaurant sells seafood VS this restaurant sells the best seafood. And most importantly, ALL ADVERTORIALS MUST BE STATED.

Even though I said that bloggers should be paid for the work, good and real content is important. Balancing act is necessary, keeping 70% ad-free blog is a good gauge. It’s also important to be clear about the difference between advertorial and editorial. Because if you are not clear, your readers will not be either.

About Ethics
Why are food bloggers being attacked? I don’t think responsible food bloggers are any less credible than mainstream media. Restaurants can pay for advertorials in newspapers (but at a much higher price), they get invited to hosted food tastings all the time, why are fingers pointed to us? Not all blogs are reliable and you should invest only a degree of trust in online information. The trick is to take all opinions with a pinch of salt. Be it newspaper or blogs, these are opinions available to help you make the final decision about where to eat. Cheers!

P/S Thank you to all my foodie friends for the inputs and help to edit the article.

Chicken rice is a simple dish. But it’s always the simpler dishes that demand the greater work and attention to detail. I have been wanting to write a list of the best chicken rice in Singapore. But there are always tip offs about good chicken rice recommendations, hence it seems like a never ending conquest.

Ah Boy chicken rice stall has been a favourite for our local celebrity chef Eric Teo as he raved about this hidden gem in his Facebook about 2 years back. Our foodie group once paid a visit here on a Sunday but it was unfortunately closed. Since then, I have always been wanting to come back again and try a plate of chicken rice. I have finally did it.

Roasting chicken is an art by itself. Here, the roasted chicken has a crispy and thin skin that we love but the meat was slightly on the dry side. Poached chicken, however, fare much better. It was tender and cooked just right, maintaining a smooth texture. With firm, sweet meat and jelly-like skin doused in a delicious mix of soy sauce, sesame oil, and chicken oil, it gave a slight lift in flavours and we can’t help but to order second and third helpings of rice!

One important elements of fragrant oily rice which was topped with tender chicken. I thought the rice itself is fluffy and loose with a nice aroma and not too greasy. However, I found the tangy chilli dip to be a little watery. We also ordered a sweet and sour tofu which is a good accompaniment to the chicken rice.

Will I come back for the chicken rice? Yes, only if I am around that area and craving for it. Do you have your favourite chicken rice stall? Share with me!

Ah Boy Chicken Rice
Address: Block 678A Choa Chu Kang Crescent #01-01, Singapore 681678 (V6 Food Court)
Opening hours: 7.30am – 8pm, closed on alternate Thursdays

Advertorial

What is Yuzu fruit?

Yuzu is a rare and expensive citrus fruit. The taste is aromatic, zesty and refreshing. It does not overwhelm but compliments with subtlety, much like a sweet scented breeze that tinkles your spirits and indulges your senses.

The fruit is believed to be a hybrid of mandarin orange. It was introduced to Japan and Korea during the Tang Dynasty and it is in these nations that it is cultivated most widely. Now, it is grown primarily in the Kochi prefecture in Japan, the green fruit ripens to a bright yellow hue during harvest season in November and December (the green ones are harvested in July and August).

Yuzu contains 3x Vitamin C of a lemon (just 100g of Yuzu has 150mg of Vitamin C), Vitamin P (found in most citrus fruits) that helps Vitamin C absorption and promote healthy blood flow, collagen, malic acid that helps in recovery of muscle aches and citric acid.

Why is Kochi yuzu so famous?

Yuzu has been produced in Kochi Prefecture for more than 1300 years and the Number 1 producer of yuzu in Japan as the Prefecture accounts for 50% of yuzu production!

Kochi is blessed with abundant rain and sunlight, clean water from the local rivers and dense green mountains. Kochi’s climate is dynamic; warm in the day and chilly at night. Such climate and soil are suited for yuzu cultivation and improve the fragrance of yuzus. Farmers in Kochi, Japan cultivate yuzu with much care and dedication, even hand pick yuzus during harvest. Moreover, the farmers use little chemicals in farming and most processing are still manual, especially in harvesting and sorting.

Since the launch in Nov 2011, MARIGOLD PEEL FRESH Select Yuzu has wowed consumers (including the Governor of Kochi) with the refreshing, premium taste of Japanese Yuzu and has gained a huge following. The taste is uplifting and has a floral aroma.

Now you can indulge in the rare and expensive Yuzu fruit, all year round with MARIGOLD PEEL FRESH Select Yuzu! The secret for the winning taste is the pure, premium yuzu juice from Kochi Prefecture, Japan in Select Yuzu juice. It is enticingly refreshing and a blissful indulgence for any time of the day. I have done two Japanese meals to pair with the refreshing MARIGOLD PEEL FRESH Select Yuzu. Enjoy!

Tonkatsu (Japanese pork cutlet) is a very common dish in Japanese restaurants. For this recipe, I decided not to deep-fry it. Instead, I go for the healthy way, that is to oven bake it. It’s still crispy on the outside and juicy inside!

Oven Baked Tonkatsu

2015-07-31 09:47:27

Write a review

Save Recipe

Print

Ingredients

1. ¾ cup breadcrumbs (panko)
2. 1 tbsp. olive oil
3. 2 pieces pork loin (about 250g)
4. 1 tsp. salt
5. 1 tsp black pepper
6. 2 tbsp. all-purpose flour
7. 1 large egg, beaten
8. 1 tbsp. black or white sesame seeds

Instructions

1. Preheat the oven to 200 degree celsius. Line parchment paper on baking tray.
2. Combine the panko and oil in a frying pan and toast over medium heat until golden brown. Allow to cool.
3. Pound the pork with a meat pounder, or use the back of knife to pound. Sprinkle salt and freshly ground black pepper.
4. Coat each pork piece in the flour, eggs and toasted breadcrumbs. Place the pork on the prepared baking tray and bake for 20-25 minutes.
5. Cut tonkatsu into 1 inch pieces and serve. You can add some tonkatsu sauce or sesame sauce to pair with the meat.

Notes

1. Yuzu Dip
2. If sesame sauce or tonkatsu sauce is too heavy for you, replace it with a light and tangy yuzu dip.
3. Ingredients
4. 1/4 cup MARIGOLD PEEL FRESH SELECT Yuzu juice
5. 1/4 cup soy sauce
6. 1/3 cup sake
7. 1 cup water
8. 1/2 cup mirin

Instructions

1. Combine all the ingredients together, allow it to sit at room temperature for at least 1 hour before using. Or you can keep it in the fridge up till a month.

By Just One Cookbook

Adapted from http://www.justonecookbook.com/baked-tonkatsu/

Adapted from http://www.justonecookbook.com/baked-tonkatsu/

Miss Tam Chiak http://www.misstamchiak.com/

Okonomiyaki is a Japanese pancake made of shredded cabbage, eggs, flour and a variety of ingredients and topped with okonomi sauce, Japanese mayonnaise, katsuobushi, and aonori. The dish originated from Osaka. Okonomi means “what you like” and yaki means “grilled.” You can make okonomiyaki with “what you like” by adding other ingredients like squid, pork belly, noodles etc. Enjoy the tasty okonomiyaki with a cold glass of MARIGOLD PEEL FRESH SELECT Yuzu drink!

Prawn Okonomiyaki

2015-07-31 09:49:19

Write a review

Save Recipe

Print

Ingredients

1. 300g cabbage (about half cabbage), finely shredded
2. 1 cup prawns, chopped into small piece
3. some oil
4. 1 cup all-purpose flour
5. ¼ tsp. salt
6. ¼ tsp. sugar
7. ¼ tsp. baking powder
8. ¾ cup water
9. 2 eggs
10. ½ cup Tenkasu (Tempura scraps)

Toppings

1. Okonomi sauce
2. Japanese mayonnaise
3. Katsuobushi (dried bonito flakes)
4. Dried green seaweed powder (Aonori)

Instructions

1. In a large bowl, combine flour, salt, sugar, and baking powder.
2. Add eggs, Tenkasu, and prawns, and mix well. Stir in the cabbage.
3. In a non-stick frying pan heat oil on medium heat. Scoop one ladle of batter and place on the pan. Cook for about 5 minutes and turn it over to cook for another 5 minutes. Transfer to a plate.
4. Apply Okonomi Sauce and Japanese mayonnaise, and sprinkle katsuobushi. You can also put dried green seaweed for garnish.

Notes

1. SPECIAL: Yuzu Cream Sauce
2. You can replace the okonomi sauce with a more refreshing yuzu cream sauce!
3. Ingredients
4. 1/4 cup MARIGOLD PEEL FRESH SELECT Yuzu juice
5. 1/4 cup honey
6. 1 cup sour cream

Instructions

1. Mix Yuzu juice and Honey together in a small bowl until blended. Fold in Sour cream until blended thoroughly. It can also be served over grilled fish or chicken.

By No Recipes

Adapted from http://norecipes.com/recipe/okonomiyaki-recipe/

Adapted from http://norecipes.com/recipe/okonomiyaki-recipe/

Miss Tam Chiak http://www.misstamchiak.com/

MARIGOLD PEEL FRESH SELECT Yuzu is available in 250ml, 1L and the new 1.89L pack sizes, in all hypermarkets, supermarkets, selected convenience stores, petrol marts, minimarts and provision stores. 250ml is retailing at $1.30, 1L at $3.25 and 1.89L at $6.10.

Visit their Facebook at: www.facebook.com/ilovepeelfresh.sg or follow them on Instagram @peelfreshsg

We are passionate about our food and heritage. As the nation celebrates the golden jubilee, there is no better way to celebrate our 50th birthday than enjoying our heritage food! In celebration of the nation’s golden jubilee, local F&B personality Shermay Lee returns to The Clifford Pier in August to share her passion for Singapore’s culinary history with her ‘Singapore’s Culinary Grande Dames Menu’.

In many Peranakan family, a Nyonya (woman) must learn to cook otherwise your mother-in-law will look down upon you. Therefore, many Peranakan ladies have to toil in the kitchen all day and night. Being a 6th generation Peranakan with a strong culinary tradition, kitchen has been Shermay’s playground since young. During our food tasting session, Shermay shared with me that when her grandmother, Mrs Lee Chin Koon, gets busy in the kitchen making ang ku kueh, she would always give the five-year-old Shermay a “play dough”. For this SG menu, Shermay chose to pay tribute to these well-loved matriarchs because of their immense passion for preserving culinary traditions, and sharing the joys of Singaporean cooking.

Shermay has carefully curating a selection of dishes from three grande dames of Singaporean and Peranakan cooking – Mrs. Lee Chin Koon, Mrs. Leong Yee Soo and Mrs. Ellice Handy. The menu of eight dishes is based on recipes from each of these iconic women whose well-worn cookbooks have served as a guide to conquering the kitchen for many generations of Singaporeans. ‘

The items on the SG50 Menu are a mixture of Peranakan, Cantonese as well as Indian influenced dishes that would have been part of many Singaporean families’ home-cooked meals over the years. These familiar comfort dishes include Shermay’s grandmother’s (the late-Mrs. Lee Chin Koon) signature popiah served in traditional fashion where ingredients are presented on a platter ($26 for 2 persons).

You can make your own popiah using the delicate egg skins or rice skins to encase slow-cooked turnip, julienned cucumber, lap cheong, bits of hard-boiled egg, coriander leaves, crab meat and prawns with tim cheong (sweet sauce) and Shermay’s signature tangy Cilicuka. It’s unique to see egg skins because we usually have rice skins at popiah stalls. Shermay shared that the egg skins are what peranakan use to wrap popiah. It’s much smoother and thicker, which I enjoyed it more than the rice skins. The braised turnip has been cooked with pork belly, prawns, bean paste and simmered for about an hour, hence you get a darker hue and richer flavour. The leftover ingredients can be used to make kueh pie tee. Another dish from Mrs Lee is Babi Chin ($23) with White Rice & Nonya Achar, featuring tender pork shoulder braised in dark soya sauce with thick wedges of bamboo shoots.

As for Mrs. Leong Yee Soo, Shermay chose dishes from her cookbook, “The Best of Singapore Cooking”. Mrs. Leong’s signature Chicken Almond-Cashew Curry ($23) served with Nasi Kuning, Nonya Achar & Papadum features succulent chicken pieces marinated in turmeric and coconut milk then simmered in a finely blended paste of cashew nuts, almonds and candlenuts. The gravy has a thick consistency with strong coconut flavour to coat the chicken well. It is definitely not watered down or too spicy and go nices with nasi kuning.

We also had Mrs Leong’s Fish Curry ($23) which features a tangy and hearty spicy red curry cooked with tamarind, red and green chillies, coconut milk, grated coconut and tender lady’s fingers served with white rice. Equally toothsome is Mrs Leong’s Cantonese Beef Cheek Stew ($26) with Carrots, Turnip & Mushrooms, served with White Rice & Cilicuka. Shermay uses beef cheeks for this hearty stew and cooks it in a richly aromatic mix of cinnamon, star anise and peppercorns.

The heritage-rich SG50 menu also includes dishes by Mrs. Ellice Handy, former principal of Methodist Girls’ School, which is also Shermay’s alma mater. Very much the resourceful and altruistic woman, Mrs. Handy donated the proceeds of her cookbook “My Favourite Recipes”, to the school’s building fund.

We tried Mrs. Handy’s Fish Kedgeree with Three Condiments ($26, House-Made Tomato Chutney, Cilicuka & Nonya Achar), a rich dish whose culinary origins can be traced back to colonial India when women cooked this fried rice dish for breakfast. Flaked flesh of fried ikan kurau or thread fin is mixed with rice, hard-boiled kampung eggs and butter. The tomato chutney, served on the side, offers an appetizing and piquant contrast to the kedgeree. Honestly, it tastes so good when paired with Cilicuka chilli sauce.

Mrs. Handy’s Itek Sio ($26) or braised duck is a painstakingly-prepared classic Nonya dish usually served during special celebrations. The fork-tender duck thigh is cooked for two hours in a thick caramel-like sauce seasoned with cinnamon and brandy. The deeply spiced and woody flavoured dish is elevated with a serving of her delicious homemade sweet Pineapple-Apple Chutney. Slices of pineapple, apple, raisins and ginger are cooked in sugar and vinegar alongside a blend of spices and chili resulting in a fragrant, syrupy and jammy relish.

The dining experience is rounded off with a collection of Singapore Heritage Desserts ($13): Marie Biscuit Cake, Coconut Fruit & Nut Bar, Kaya Roll and Rose Bandung Macaron. The Marie Biscuit Cake is a buttery and eggy tea cake with a golden crust, but it was slightly dry during our dinner. The Coconut Fruit & Nut Bar is a Peranakan favourite of grated coconut, chopped walnuts and toasted almonds. The Rose Bandung Macaron on the other hand, is a petit four reinterpretation of the milky rose syrup drink. I, of course, prefer the traditional kaya roll.

There is no better way to celebrate its 50th birthday than by tracing its rich culinary heritage. Shermay Lee’s SG50 Menu is available from 1 to 31 August 2015 for lunch and dinner. The Fullerton Bay Hotel will also be retailing cookbooks written by the three ladies.

The Clifford Pier
Address: 80 Collyer Quay, The Fullerton Bay Hotel, Singapore 049326
Tel: 6597 5266

Armenian Street Char Kway Teow was once a popular hawker stall in the 90s and had attracted many MPs and artistes. Started in 1949 by Mr Lim’s father back in Armenian Street, the street side stall was well-loved by many CKT fans. Mr Lim said he was helping his father since young age and finally took over the stall in the late 80s. But after relocating to a few different places, it was dropped off the radar. Thank goodness for the power of social media that the stall was found again in Seng Kang!

I was running errands in Seng Kang and dropped by for lunch. They only started business and there were streams of customers, including a few impatient ones. There was even an aunty who was annoyed at me when I collected my plate of CKT because she insisted that she was there first (when she was only standing there for 5 minutes). Well, impatient aunty ah, the stall fry their CKT plate by plate. So if you want good stuff, you just have to stop complaining and wait. *roll eyes* That shows I can never do business because I think I will pick up a fight with customers easily. HAHA! Neverthless, the owners were still smiling and continue to work hard to fry their CKT. The owners were real friendly and they allowed me to go into their stall to snap some photos!

Quite a good plate of Fried Kway Teow (from $4) I must say. This wasn’t the best (I still like Zion Road’s CKT) but this was defintely one of the better ones I have tried. The noodles were well coated with sweet dark soy sauce and had a semi-wet consistency. There was just sufficient wok hei with small but crunchy pieces of pork lard, but lashing of Chinese sausages, bean sprouts chives, cockles and egg. I ate a plate on site and bought a packet home to let my family try it (Yes, I buy my own CKT). I find that it tasted better when chilli is added into it. They have other outlets in Tampines and Sin Ming.

 

A video posted by Maureen Ow (@misstamchiak) on Jul 25, 2015 at 10:38pm PDT

Armenian Street Char Kway Teow
Address: Blk 303 Anchorvale Link, Singapore 541303
Opening hours: 11.30am to 8pm; closed on Thursdays

Advertorial

A long, long time ago, in a land not so far away (Great Britain in fact), blackcurrant syrup began life when Dr Vernon Charley was researching pure fruit juices for milkshakes. Ribena was born and its name came from the Latin word for blackcurrants: Ribes Nigrum.

Do you know that during World War II a lack of vitamin C in the UK led to a government decree and Ribena was given as a vitamin C supplement in schools, hospitals and nursing homes. To this day, Ribena remains rich in vitamin C, a powerful antioxidant.

Ribena has also played a part in my childhood. After I came home from school , it’s usually hot and thirsty. My aunt would often make a refreshing glass of sweet Ribena for me. It’s always good and a thirst quenching deliciousness. Till today, we still buy Ribena and would always have a bottle or two in our house.

What makes Ribena a favourite drink among many is because it uses 100% blackcurrants from New Zealand! And these berries have to go through 30 quality checks to ensure that only the best is used. It clearly shows they pay so much attention to ensure the product’s quality. No wonder they are the NUMBER ONE selling cordial in Singapore!

Have you wondered why is Ribena purple in colour? Because it comes from the natural purple colour from fruit skin: Anthocyanin. No artificial colour, flavour or sweeteners added for the concentrate magical taste.

Ribena Cordial is great for young and old. Besides serving as a drink, Ribena Cordial can also be used for cooking and baking. In this blogpost, I made Ribena Blackcurrant & Strawberry Cheesecake!

Jello cheesecake is definitely one of my all time favorite childhood desserts. I started eating it since young when one of my primary school teacher offered to us after our examinations. When I grew up, I started making this simple cheesecake for parties. I usually make the plain cream cheese but my aunty didn’t like it as it was too creamy for her. However, when I added Ribena cordial into the cream cheese, it became more refreshing and even the kids at a party love it! This recipe is very simple, but here is a tip for you. Try making it at least one day in advance because you need to chill and set the cake!

Ribena Blackcurrant & Strawberry Cheese Cake

2015-08-02 00:37:42

Serves 8

A delicious cheese cake - every kid's favourite!

Write a review

Save Recipe

Print

Cookies Crusted Base

1. 200g Digestive biscuit crumbs
2. 120g butter, melted

Ribena Cheese Cream

1. 100 gm marshmallow (plain)
2. 150g fresh milk (100 gm)
3. 3/4 tsp agar agar powder
4. 80g Ribena Blackcurrant & Strawberry Fruit Cordial
5. 250 gm cream Cheese
6. 15 gm gelatin granules

Strawberry Jell-O Top Layer

1. 1 packets JELL-O strawberry crystals
2. 1 teaspoon gelatin powder
3. 1/4 tsp agar agar powder
4. 3 tbsp Ribena Blackcurrant & Strawberry Fruit Corial

Instructions

1. Process cookies in food processor until finely ground. Add butter and mix well. Press onto bottom of an 8-inch pan. Press firmly and bake in 160 degree celsius oven for 8 minutes, remove and allow cooling. (Best refrigerate till firm before working) Chill in the freezer compartment for at least 1 hour.
2. Measure 1/4 cup warm water into a small bowl and sprinkle in the gelatin powder (without stirring). Set aside to allow the gelatin grains to bloom.
3. Cream Ribena Blackcurrant & Strawberry Fruit Cordial with cream cheese till softens, set aside.
4. Heat milk till hot and add in agar agar powder, marshmallow and bloomed gelatin, stirring till marshmallow & gelatin are complete dissolved. Leave to cool slightly, mix in the Ribena cream cheese.
5. Boil the strawberry jello powder, gelatin powder and agar agar powder in 300ml hot water. Add in 3 tablespoon of Ribena Blackcurrant & Strawberry Fruit Cordial.
6. Pour half the Ribena cream cheese mixture onto pre-prepared cookies biscuit layer, return to refrigerate until well set and firm (about 30 minutes). Pour in the strawberry jello to the surface of the cake. Return to chill until well set. Unmold, serve and enjoy!

By Ribena

Adapted from https://www.facebook.com/ribenasingapore

Adapted from https://www.facebook.com/ribenasingapore

Miss Tam Chiak http://www.misstamchiak.com/

As you can see, I cut too huge a piece for myself that it can’t fit into my dessert plate! Haha! You can choose to just pour in the plain strawberry jello. For me, I decorated it with blueberries and strawberries. I love the thick layer of Ribena flavoured cream cheese. The next time I bake this, I am going to try other flavours!

• Ribena 1L Cordial comes in 6 different flavours: Blackcurrant, Glucose Blackcurrant, Less Sweet Blackcurrant, Apple & Blackcurrant, Blueberry & Blackcurrant, Strawberry & Blackcurrant. Each bottle costs $7.70.

• 330ml Cheer Park comes in 5 flavours: Blackcurrant, Less Sweet, Blackcurrant & Lemon, Blackcurrant & Cranberry, Blackcurrant & Strawberry. Each pack costs $1.50.

• PET500ml Bottle has four flavours: Blackcurrant, Blackcruant & Strawberry, Blackcurrant & Blueberry, Blackcurrant & Lemon. Each bottle costs $1.80.

• Blackcurrant Sparkling 250ml glass bottle costs $1.30.

For more information, please visit https://www.facebook.com/ribenasingapore

Happy news! Sharing is caring yoyo! Big big thank you to Ribena, I am giving away 10 recipe booklets to 10 lucky readers! These recipe booklets contain mouth-watering Ribena dishes with easy-to-follow steps.

How to win?
1. Simply comment on why you would like to win the recipe booklet on my FACEBOOK PAGE.

10 lucky winners will be picked randomly and the recipe booklet will be delivered to you. For readers residing in Singapore only. Closing date: 14 August 2015, good luck!

Located on the seventh floor of the newly-opened Park Hotel Alexandra, The Carvery offers a selection of premium roasts accompanied by entourage of side dishes to whet any appetite. Don’t mistaken this as a buffet restaurant, and expect a whole range of food items. Because they are not. The name speaks for itself, it is a carvery. Once you enter the restaurant, you will be greeted by a 3 metre long meat carving station with roasting ovens and rotisserie, serving 3-4 top quality cuts of beef, lamb, pork and chicken. An experienced carve is always ready to serve you your preferred cuts.

During our food tasting session, we were treated to the most popular choice – Beef Prime Rib. Using Australian beef prime rib, chef dry-ages it in-house which helps to intensify the taste and tenderise the meat. Served in medium rare, it is lightly rubbed with salt and pepper before slow roasting it for about 8 hours at controlled temperature. When sliced, it reveals a rosy pink shade and is best paired with Maldon sea salt, red wine jus and anchovy butter. I like the rich and robust flavour from the meat. It is beautifully marbled with fat and the meat is tender and juicy.

If you prefer a well prepared chook above red meat, go for their Rotisserie Chicken. Choosing the right size of chicken is important to ensure that the meat is cooked evenly without drying. Here, Chef Robert picks approximately 1.6kg in weight and is first marinated with fresh herbs, carrots, onions, bay leaves and celery for 10-12 hours before roasting on a spit in the rotisserie.

Roasted chickens don’t always pick up the flavour of the herbs they’re stuffed with. These birds do. The legs are tender without disintegrating into strands. As the spit turns, the chicken is cooked uniformly and the drippings from the chicken fat distributes evenly. What’s the result? The meat stays moist and tender throughout, and best paired with chilli sea salt, chicken gravy and truffle butter.

Trust me, have your meats pair with the house-made butters which is placed right in front of the carving station (for dinners only). The anchovy butter has a salty and rich intensity which is balanced by the roasted meat; while the truffle butter has a distinct aroma and flavour that goes well with chicken. You can also sprinkle extra salts. There are four premium variants including black lava, pink himalayan, maldon sea salt and chilli-infused salt. Not forgetting the house made sauces which includes red wine sauce, veal jus, bearnaise and chicken jus.

Besides the two main highlights, there are other meats such as New Zealand Roasted Leg of Lamb and Pork Knuckle with Crackling. When meat was carved to cover the plate and sauce came on the side, nobody turned down the 10 side dishes to accompany the meats.

One of my favourite is the crispy and fluffy yorkshire pudding what I had a whole piece to myself (for dinner only). There is also addictive creamed corn on the cob, creamy mashed potatoes and pan-fried Lyonnaise potatoes. A quality carvery not only has good meats, it also has quality accompaniments. You can imagine I had a better night out.

Besides the roasts and the side dishes, The Carvery also serve a variety of hot dishes such as Beef Bourguignon, Coq Au Vin, Lamb Stew and Seafood Bouillabaisse Marinara. These are wonderfully paired with saffron rice, black olive rice or basmati rice. They also have a daily changing grilled fish like salmon, sea bass, halibut or red snapper. There is nothing fancy about the Seafood Bouillabaisse Marinara, just a pot of fresh seafood. No wonder it was emptied out quickly. But honestly, I prefer the sauce to be richer in flavour.

The restaurant also has a wood-fired pizzas. It’s modest, the dough is a compromise between thick and thin crust. A pasta station rounds out the meal with three flavours of pasta – tomato, cream or aglio olio, cooked a la minute. It aglio olio is worth trying because the flavours of olive oil, garlic, and spicy red pepper chilli combine perfectly. Oh yes, they have freshly shucked oysters for dinner too!

We ended the meal with the boyfriend going crazy over the comforting Spiced Apple Crumble made with generous wedges of Granny Smith apples dredged in cinnamon and topped with knobbly sandy crumble. It’s perfect for a rainy night especially, with a buttery topping on top and some vanilla cream to finish off. For the alcoholics, go for the classic English Trifle layers with thick and luscious custard, Bailey’s soaked sponge cake, fresh fruits and berries. What’s more interesting, is dark chocolate mousse in a shot glass named “Harry’s Choice”. Apparently, this was said to be one of Mr Lee Kuan Yew’s favourite dessert.

The daily spread at The Carvery costs $38++ for lunch and $52++ for dinners on Sundays to Thursdays. Dinner on Fridays and Saturdays is priced at $62++ as additional premium cuts are incluced in the line-up (including oysters!!). Have your dinner at night by the window and you can enjoy the beautiful skyline view from the restaurant as it overlooks the rooftop swimming pool and a newly launched sunset bar – Aqua Luna.

The Carvery
Address: Park Hotel Alexandra, 323 Alexandra Road Level 7, Singapore 159972
Tel: 6828 8880
Website: www.parkhotelgroup.com/alexandra

Amongst the hustle and bustle at the heart of Little India’s Syed Alwi Road, a Chindian restaurant is spicing up the vibrant Indian food scene with a new chef and a new menu.

Copper Chimney, the 10-year-old Syed Alwi flagship which prides itself in its distinctive North Indian and Chinese Indian cuisine, has gotten a fresh new interior and a revamped menu since F&B industry veteran and now Copper Chimney CEO Vikram Natarajan took over the reins.

Growing up with North Indian and Chinese Indian or ‘Chindian’ cuisines in India, Vikram Natarajan understood the universal appeal that these two cuisines could have, hence he was confident that it would appeal to Singaporeans’ palate given the diversity of spices and ingredients in local dishes.

Manchurian sauces and momos or Nepalese dumplings may be the more well-known Chindian staples, but if you’re looking for an addictive start to the meal, the Salt and Pepper Baby Corn ($9) is a crunchy surprise on the menu. The baby corn is lightly battered and expertly stir-fried with a healthy dose of garlic, peppers and soya sauce.

Another interesting starter is the Chilli Paneer ($10.50). I am quite resistant to paneer because I am really not a big fan of cheese. But when I ate a mouthful of this, I couldn’t stop because the cottage cheese cubes were coated with such a delectable chilli sauce that tasted similar to our chai tow kway (carrot cake).

Adopting the Chinese cooking technique and seasonings, Gobi Manchuriab ($9) features lightly battered cauliflower that is fried to a crunchy bite. If you are a meat lover, you can also try the Chicken Manchurian, which is a combination of chicken and freshly sauteed vegetables served in a sweet and sour brown sauce.

The ubiquitous fried rice is made special when spices are added into it. Spicy Szechwan Fried Rice ($11) is made with 100% Basmati rice and can come served with prawns or chicken or as a vegetarian option. It has a fiery, rich depth of Indian and Chinese spices. For noodles option, go for Szechwan Noodles ($11). The Szechwan peppers are brought in from China, and green chilli paste flown in from Calcutta to recreate the authentic flavours that Copper Chimney offers.

Besides the Chindian dishes, The Copper Chimney also offers a whole range of North Indian Delights, ranging from subtle flavours to an intense and wholesome indulgence. There is an extensive variety of meats ranging from fish, lamb and chicken kebabs and tikkas, where every meaty morsel is marinated in Copper Chimney’s special blend of spices before being cooked in the tandoor to bring out the rich smoky flavour of the dish.

“Hung yogurt” is yogurt that is strained through muslin cloth so that all the liquid drains out and you are left with a very thick “yogurt cheese”. Using hung yogurt, garlic and ginger to marinade the inner fillet, Malai Chicken Tikka ($12) offers nugget-sized tender meat that we love. The yogurt imparts a tangy flavor and has a tenderizing effect on the chicken.

The Butter Chicken ($11.50) delivered a sweet, buttery and fragrant taste with the traditional spices of coriander, cumin, cinnamon and cilantro. It goes well with naan. For an interesting change from the fluffy naans, try a Rumali Roti, which is a hand-tossed thin flatbread with origins in Mughlai cuisine or a kulcha, available with different stuffings.

To pair with rice, go for the Mutton Roqanjosh ($12), a delightful Kashmiri dish that’s brimming with flavours of fennel, ginger and marked by a striking red hue. My only gripe was, it was a little salty that night. If not, it would be good to wipe them clean.

You can choose from a wide variety of vegetarian and meat dishes on the new menu. If you want to try something different from the popular paneer variations, tuck into the Methi Malai Mutter, a creamy Punjabi dish of peas cooked in fenugreek leaves and spices. The Veg Jaipuri, a Rajasthan dish consisting of a colourful medley of spring vegetables, is simmered delicately in piquant cream, and served on a bed of peppered papad shards.

The Copper Chimney makes their own Kulfi (Indian Ice Cream) with three flavours to choose from: the more traditional pistachio, rose, and an out-of-this-world lychee flavour ($7), a unique local twist on this traditional Indian dessert. Then there is the newest addition to Copper Chimney’s sweet list, the rich, gooey and truly decadent Sizzling Brownie with Ice Cream ($7.50).

Apart from the main restaurant located at Syed Alwi Road, and the latest self-service outlet at Asia Square, Vikram has also managed to grow the Copper Chimney brand rapidly by opening smaller outlets using the ‘Copper Chimney Express’ sub-brand in three other food courts in Marina Bay Financial Centre, Clifford Centre and Great World City.

Copper Chimney
Address: 100 Syed Alwi Road, Singapore 207676
Tel: 6294 8891
Website: www.copperchimney.com.sg
Opening Hours: 11.30am to Midnight (Mon – Thur, Sun); 11.30am to 1.00am (Fri & Sat)

Sponsored

Wedding rings are a sentiment of love. The circle is the symbol of eternity, with no beginnings or end. Finding our ideal engagement ring is almost as difficult as finding your dream guy. As a piece of jewellery that you’ll wear for the rest of your life, it pays to spend a bit of time finding the perfect wedding ring.

After many weeks of visiting to different jewellers, we finally decided to get our rings Michael Trio (www.michaeltrio.com) which offers a wide selection of wedding rings design. Jadon & team are super friendly, they provide professional advice in selection of rings. I took about less than 2 hours to select the design with the help of the staff.

With the huge volume of wedding bands out there, it’s worth narrowing your search on the perfect wedding ring. Here are some tips for you to choose your wedding ring / engagement ring from my experience.

Tip 1. Start Your Search Early
Google is my best friend. I went to Pinterest to look at some of the nicest wedding ring designs so I know what I want. Then I went to a few different jewellers to try on the rings before deciding on Michael Trio. Michael Trio offers wedding bands in white gold, yellow gold and rose gold (18 karat) or platinum to suit a variety of tastes and preference. If you do not have any ideas, fret not. At Michael Trio’s showroom, they have samples of products that you can view to form your ideal design. If you want to customize your wedding rings, you may need more time.

Tip 2. Set a Budget
Discuss with your partner how much would both of you spend on the rings based on your wedding budget. Who is paying for the rings? You, me or both?

Tip 3. Keep Your Lifestyle in Mind
You are going to wear this wedding ring to sleep, to work, to gym etc for the rest of the life, so you have to feel comfortable. Take into account job nature and lifestyle while selecting your ring, to ensure that the ring is not a hindrance to you. If you use your hands quite often for work, look for something simple and avoid gemstones.

Tip 4. Consider How the Rings Will Fit Each Other
Next, if you are going to wear your engagement ring together with your wedding ring like me, think about how the rings will fit each other. For me, my engagement ring has a diamond in the centre which may cause a gap between it and the wedding ring, so I have to choose a ring that will match the ring. It can be a shaped bang or one that interlocks with the stone.

Tip 5. Take Your Time to Try the Rings
Do you want to include diamonds in your wedding ring? A thin or thick band? Do you prefer something simpler or unique? Ask yourself what you want and once you reach the jeweller, try out a range of rings on your hands to see which one do you like most. Narrow down to a few choices and speak to the jeweller, they may give you wise advice. Some rings look pretty but it may not be comfortable. Also, when you finalize on the design, schedule your ring fitting when your body temperature is normal. Never do it in the morning or when you are very hot or cold.

First Design I like – more bling!

Second design I like – this is simpler!

For me, I picked a super bling wedding ring and one with a simpler design. I spent a good hour trying on every ring design that looks good and finally narrowed down to these two. I really love the bling bling one because it looks really classy but I heed the advice from the professional jeweller that it may be more suitable for grand dinners rather than everyday wear, plus it looks too bling when paired with my engagement ring.

Tip 6. Check on Quality
Make sure the rings and diamonds have their quality inspected. Michael Trio has 30 years of manufacturing background; hence they offer a large collection of high quality diamonds with certificates from GIA. Before each order is shipped, every diamond and its certificate are inspected by their graduate gemmologists to ensure compliance. The order will also be carefully inspected one last time to double check the ring size, metal and manufacturing, diamond setting, and top quality workmanship.

What I love about Michael Trio is the choice to customize your own ring design to suit your style and preference. The friendly team of designers will guide you along in your journey of creating something which no one else will have the same. They offer engraving services and couples can choose to have hidden messages/symbols engraved on the inner band of the rings, an intimate secret only known to both of them.

Their customised design services start at a rate of S$1,000 and above. The 3 steps to create the ring includes selecting diamond, choosing setting and completing the ring. The timeline from the process of designing to completion of finished product is approximately 3-6 weeks.

I am not very picky with my wedding ring, I just wanted a simpler design and I have found my choice from Michael Trio’s showroom. For my fiancé, he is even easier with the design. It only took about a month for our rings to be ready. At Michael Trio, there is no middleman involved hence the savings will be passed on to us (consumers); which enables the purchase of our rings at wholesale prices. You will benefit from the lower prices by having your jewellery created from the very beginning to the end by one company.

In the event that there is ever a problem with your jewellery, just mail it back to their showroom, for inspection and/or repair. They also offer free prong tightening, re-polishing, rhodium plating and cleaning for the life of your fine jewellery. Thank you Michael Trio for giving us such a good quality wedding ring and making the process such a fun one.

Michael Trio Showroom is located at 91 Tanjong Pagar Road Singapore 088512. Please send your enquiries to service@michaeltrio.com. Customers could purchase online www.michaeltrio.com at their comforts of their home. Or simply book an appointment with them to view the showroom now!

My life moves at such a fast pace that it seems to pass by real quickly. It’s good in the sense that I don’t have time to get bored because I enjoy what I am doing. It’s not so good because I find myself speeding ahead frantically. Therefore, Sunday is a big deal to me. It’s the best day for me to slow down. It’s about connecting with my food, my family, my friends and myself. It also gives me the time to appreciate things that are happening around, and even enjoy a long brunch catching up with a friend.

One of the Sundays, we went to Shelter in the Woods for a newly launched Sunday brunch. When I saw Japanese-born, European-trained Chef Masashi Horiuchi this time, he looked much more refreshed than previous time when I was here for dinner. Probably because it’s Sunday or maybe the restaurant is doing well, hehe! We started with some mouthwatering starters such as cold cuts, razor clams and prawns. Seasoned with garlic, the razor clams are downright tasty and it’s everything you love about chewy, briny mollusks. Just like a spanish gambas, the prawns were really huge and juicy with great flavours.

For more substantial options, pad down your stomach with Vol-au-vent Chicken-Mushroom ($24) of baked puff pastry with creamy mushrooms, pan-fried chicken, smoked bacon and pearl onions.

Shelter Sunday Roast Beef ($38) features whole slice of Nebraska black angus grain-fed ribeye with Yorkshire pudding, glazed Spring carrot, butter kaylang, garlic confit and gravy. The roast meat brings a smoky aroma and paired well with the butter yorkshire pudding.

Japanese-born and European-trained Chef Masashi Horiuchi added his own twist to the brunch classics. The Shelter Eggs Benedict ($22) comes with two perfectly poached Japanese farmhouse eggs on toasted bagels, smoked bacon with hollandaise sauce. It’s a safe brunch food if you aren’t feeling too adventurous on a Sunday. Other perennial brunch items include Shelter French Toast and Warm Fluffy Pancake Stack.

For carbs eater like me, Chorizo Clam Spaghetti ($26) is an option. The pasta is cooked al dante with white wine sauce and served with smoky chorizo. You can also opt for the Maine Lobster Pasta with a whole lobster in a robust tomato and bisque sauce to share.

We ended the long brunch with Chestnut Tiramisu, made with confit chesnut in between velvety layers of mascarpone, and topped with chocolate soil for texture. There is also an assortment of seasonal house-made, classical tarts and pies ($12), served with a scoop of ice-cream; and homemade Sorbets ($4.80) with 4 different flavours – lychee, mandarin, raspberry or strawberry. Shelter in the Woods Sunday brunch starts from 11:30am to 2:30pm.

It’s time to think about balancing work and effort with rest and renewal. This Sunday, I shall think offline, go to a cafe with a notebook and be alone with my thoughts.

Shelter in the Woods
Address: 22 Greenwood Avenue, Singapore 289218
Tel: +65 64666225
Website: www.shelterinthewoods.com
Opening hours: Monday – Saturday 6:00pm – 10:00p; Sunday 11:30am – 2:30pm (Sunday brunch); 6:00pm – 10:00pm

It’s the Jubilee weekend, how is everyone doing? Four days of holiday is so rare, I am spending time with my family, my friends and my bed! My family, including my grandfather, aunties, uncle and myself, eats a lot of snacks. So we decided to gather our thoughts together and do a blog post on the 50 childhood snacks that we love. Some of them are my favourites, while the others are what my aunties love during their school days in the 60s & 70s. For my family, it’s definitely fun to do some brainstorming together and work on this special feature. Hope it brings back some precious memories for you as much as we do.

1. Ice pop
Our parents hate it whenever we buy ice pops and says we will get a cough. But, how to love these frozen treats under this hot weather?

2. Butter cigarette stick
Smoking is not cool, but eating butter cigarette stick is cool.

3. Plait cracker
I like this and I always link this to the plaits on my hair.

4. Egg pandan
Addictive small balls, toddlers love it!

5. Ais Gem
I only pick the pink ones. What about you?

6. Rice cracker
Something lighter but definitely more flavourful than eating rice!

7. ABC biscuit
It’s fun to eat this biscuit while learning ABC. After knowing all the 26 alphabets, I only picked my name to eat. Haha!

8. Bee bee snack
They have two versions, this is in stick, the other in square. I prefer the other one though.

9. Sweet peanut candy
My ah gong’s favourite, I can’t really bite. How ironic.

10. Sesame stick
We love the sesame fragrance. What about you?

11. Apollo wafer chocolate
Not sure about you, I only eat these wafer chocolate during Children’s Day when our teachers always gift it to us.

12. Kachang puteh
Time for movie, yeah?

13. White rabbit sweet
We eat it only because the rabbit is cute.

14. Prawn crackers
Still a favourite till today, it’s a joy to munch these prawn crackers while watching TV.

15. Ken ken prepared cuttlefish
Ken makes awesome cuttlefish – pungent and fishy, I like it! Hold on, is the creator’s name really Ken?

16. Candy floss
It’s actually not so much about the taste, but more from the enjoyment of watching the uncle making candy floss, no?

17. Satay ampai
Lai ah Lai ah, chiak satay ah!

18. Biscuit piring wafer
Always have to handle with care with the wafers are so fragile!

19. Steamed peanuts
Favourite pasar malam items. Not forgetting the tutu kueh too!

20. 3 pc olives
My grandparents’ favourite.

21. Dried figs
You will probably find this in many ladies’ handbags in the past.

22. Haw flakes
This is really our ultimate childhood snacks. We love peeling off the red paper to get the sugary tart goodness.

23. Kumquat Candy Sticks
I always call it colourful lime sticks.

24. Ling mong tablet
These candies may pair well with coke?

25. Wheel crackers
Chinese New Year must have!

26. Snow white cakes
We have this during prayers at the temple. My mother always say, “eat already will 保平安!.”

27. Mai yang tang
River Angbao always have them, bringing a little sweetness to Chinese New Year?

28. Chocolate coin
HUAT AH! Eat more ah! Money money all come to me~~

29. Pig ear biscuit / Butterfly Biscuits
Alot of names for it, we mostly call it 猪耳朵.

30. White pink mochi
I don’t think I got the right name. My aunties and uncles eat them during prayers.

31. Chocolate fingers
Anything with chocolate just makes a kid happy.

32. Danhua cakes
Eggy eggy cakes, soft and flaky. Eat it with a piece of tissue paper please.

33. Peanut cakes
Ah hah! With a pink cover on top, these melt-in-your-mouth peanut cakes is so so good!

34. Sugar candy
Chewy jelly with distinctive fruit extract.

35. Old school cakes
We may be eating more Tiramisu and Creme Brulee now, but we still love our old school cakes with colourful cream on top.

36. Green bean cake
Or called Mung Bean Cakes, this is a childhood dessert.

37. Lobster Cubes
Deep fried with totally no lobster taste, but they are very addictive!

38. Preserved apricots
Preserved with sugar and lemon.

39. Soft skin cake 水糕
The texture is as soft as skin (but my skin is not so soft leh…)

40. Butter spongecakes
Best to pair with coffee, yes?

41. Salted Fried broad beans / Fava Beans
Munch on, munch on…

42. Ginger (化梅姜)
My grandparents love it. For me, errrr…

43. Chocolate ball
Similar to the Chocolate sticks, just that this is the ball version.

44. Orange peel
Quite refreshing!

45. Lollipop
Yes yes, that’s a reward when we hand in our homework on time.

46. Fruit sweets
Pick your favourite fruit!

47. Preserved papaya
I really can’t appreciate preserved papaya….

48. Hacks
Yes another of my favourite, it is available in our house always!

49. Seedless Conserved Plum (Chen pi ying zi)
Again, I think my grandmother loves this.

50. Cream Crackers
Last but not the least, this is my favourite amongst all. Soda biscuits! I eat them almost everyday still, dip the crackers into my cup of Milo. Yummmmms!

Hope you enjoyed our special feature on the 50 childhood snacks. We took a lot of effort to visit different mama shop and biscuit shops to collect them all. Of course, none of these go to wastage. We are sharing all our favourite snacks with our family, neighbours and friends. This weekend, munch on these snacks as we celebrate our nation’s 50th birthday. HAPPY BIRTHDAY SINGAPORE! #ndp2015

Capitol Theatre was completed in 1933 and served as a theatre until the 1940s when the Shaw Organisation turned it into a cinema. Shaw Organisation, a cinema giant of the time, bought over the building for S$3 million in 1946 and the theatre became its flagship. During the Japanese Occupation, the building was used by the Japanese troops as a food depot. It screened its last movie in December 1998.

When Capitol Piazza reopened this year (after 2 decades), it got many of our parents excited. Because this used to be the place where our parents frequent for dates and social gathering. It also got all foodies excited because there are so many new and interesting concepts. One of them is 1933, a themed restaurant by BreadTalk Group.

Paying tribute to the year which Capitol Theatre building was completed and opened to public, 1933 attempted to bring us back to the time in 1930s by serving finest rendition of the cuisines during that period. It’s really hard for me to imagine, as I sat at the bright and clean cafe sipping my coffee. Putting the history aside, I enjoyed my cup of vintage nanyang based coffee presented as a cup of cappuccino ($6). It’s robust, it’s aromatic. The chocolately aftertaste offers a traditional twist to the espresso coffee.

To be honest, I had only wanted to come here for tea after my (unsatisfied) lunch. But as I flipped through the menu, the 1933 Hainanese Kampong Chicken Rice ($16.80) caught my eyes and I decided to go for it. Preserving the traditional Hainanese methods, 1933 uses kampong chicken which are extra tender and has less oily meat, cooked at sub-boiling temperatures and bath in cold water to retain the flavour of the meat and firm texture. The rice is cooked in a rich chicken broth to achieve the fragrance and flavour. It is served with a delicious combination of chilli-lime sauce, dark soy sauce and freshly pounded ginger.

My plate of chicken rice is probably not the nicest as compared to the rest who came here for media tasting (note: I paid for my meal), but I have nothing to complain about flavour and fragrance. If you are willing to spend money to have chicken rice in Chatterbox, why not come here and makan? They have a 1933 Executive Lunch between 12pm to 3pm. For $19.33++, you get a main and beverage. Choice of mains include 1933 Hainanese chicken rice, Nanyang curry chicken, Golden Cordon Bleu, or Fish & Chips.

I ended the meal with Gula Melaka Pandan Cake ($8.90). Pandan chiffon cake is a childhood favourite that is baked with bits of palm sugar for that extra fragrance and served with delightful Gula Melaka syrup. They also have a tea time set at $10.90++ for this cake and a choice of coffee or tea.

1933
Address: 15 Stamford Road #01-83 Singapore S178906
Tel: +65 6348 3660
Opening Hours: 10:00am to 10:00pm

Through Ultimate Hawker Fest 2014, I got to know more hawkers and we eventually became friends. One of them is definitely Ah Boy from Good Chance Popiah (好彩薄饼). Good Chance Popiah is founded by Mr. Hou Shen Hu in 1977. Since then, it established a reputable brand for itself which is highly recommended by both local and overseas patrons. Mr. Hou was born in Long Xi, Fu Jian Province. His culinary skill was passed down from his parent, a tradition in the family. After his retirement, second generation Mr Boon Kaichun (also known as Ah Boy) began running Good Chance Popiah Eating House. Besides the main branch in Silat Ave, they have recently opened their second branch in Jalan Besar!

An excellent roll of popiah is characterized by its thin skin and rich ingredients. According to the Hokkiens, this practice is akin to wrapping gold and silver, which is a symbol of good luck. It used to be only prepared during major festivals but now you can taste it anytime anywhere. It was said that Popiah started in the Ming Dynasty when an imperial officer was too busy writing his offical documents. His wife chopped up some ingredients, wrapped it in a flour skin and gave it to her husband. Almost all Hokkien family would know how to make popiah, just like how most households in Beijing knows how to make dumpling.

Good Chance Popiah Eating House brings back the joy of wrapping Popiah yourself. With condiments such as including ribbons of omelette, beansprouts, lettuce, coriander, chopped peanuts, sweet soy sauce, and garlic and chilli paste, wrapping popiah in brings back much nostalgia. I added some prawns and crab meat and dig in. These spring rolls offer a rich combination of textures and flavours wrapped up in the soft chewy skin. What impressed me that day was the well braised turnip where 7 different ingredients were used and it gives the popiah that sweet and savour flavour. Note that they do not sell one popiah. Instead, the minimum is 4 popiahs, which is good for sharing.

Crispy Fish Skin with Salted Egg Sauce is a great appetizer and it is so difficult to stop at just one. There is a hint of spiciness from the chilli padi and each skin still maintains its crunch. For me, I hope I have more salted egg yolk please. Yes, give me more!

For the fried items, a must-try is their Special Tofu. So how special is it? When you bite into the super soft beancurd, it gives you a familiar taste but just can’t figure out what it is until Ah Boy revealed that the tofu is made with turnip gravy and egg mixture and then deep fried to golden brown. Oh….. no wonder it is much more flavourful than the usual tofu but still retaining its smooth and silky texture.

Other items including the Prawn Paste Chicken which was deep fried a la minute. The skin is crispy with an obvious shrimp paste, but the meat was a little on the dry side that night. Perhaps the Prawn Rolls will please our better. Filled with fresh prawns, minced meat and chestnut, it is quite addictive especially with crunch chestnuts.

Whenever I visit Good Chance Popiah, two dishes will definitely appear in my ordering list. The first is definitely the popiah, while the other is this traditional bowl of Hokkien Fish Head Yam Soup. Yam is a favourite ingredient among the Hokkiens – as evident here or even in my home. The Fish Head broth is simmered over slow fire to extract the natural essence. Fresh napa cabbage and sweet yam are added in as well, which is a comforting and hearty soup especially during rainy days.

If Salted Egg Yolk Fried Fish Skin is not enough to satisfy your craving, how about having a plate of Salted Egg Yolk Lobster? This dish has lots more oomph than the previous time when I had it in Silat Ave. Each huge and juicy lobster meat is coated with salted egg yolk. The batter is crisp thin and the salted egg yolk added richness to the lobster. They meld together beautifully, sweet and savoury playing off each other.

Another must-have dish when you are in a Hokkien restaurant is the Stewed Pork with steamed buns (kong ba pao) with glistening slices of pork belly. The meat has been braised for hours to create that melt-in-your-mouth textures. Every meat has a good proportions of lean and fat meats which render every bite soft yet still retaining the meaty depth of texture. The braised yam was a good addition to the belly pork.

We ended the night with Braised Pork Trotter Beehoon that is homely and simple, but with great flavour and taste. The rice noodles are braised in pig’s trotter broth that fully absorb the flavours. Good Chance is definitely a place to bring my family here for gathering.

Good Chance Popiah (好彩薄饼)
Address: New World Centre, 1 Jalan Berseh #01-15, Singapore 209037
Tel: 9622 9445
Opening Hours: 1130am to 930pm daily

Opened early this February, Monochrome Fusion Bistro opened its doors to guests looking for a place to unwind amidst the hustle and bustle. With the love for food, design and travel, three friends came together and brought forth their first child – Monochrome Fusion Bistro. Having met in the real estate industry, they soon found similar interests and decided to transform their creativity into a business. As you enter the restaurant, you can see the classic and minimalist design of the bistro- mainly in black and white.

Wings lovers will be happy to hear that they offer three different flavours – honey oat ($9), chilli crab ($9) and favourite house wings ($9). I like the favourite house wings most with chef’s special Thai chilli sauce. Honey marinated oat wings were too healthy for me, and I thought the chilli crab version should give a stronger punch. If you can’t decide, go for the Threesome? Wing It ($16) which offers all the three flavours in a basket.

Monochrome offers three different pizza flavours. We ordered the most unconventional pairing – Juicy Pork Belly ($22), that is stacked with braised pork belly, mayonnaise, caramelised onions, cucumber and sliced red chilli. Kudos to the thin crust, but the pizza tasted rather bland in my opinion. Perhaps a tablespoon of hoisin sauce may make it better?

Our favourite was Squid Ink Risotto ($23). The pan-seared scallops is fat and juicy. Set atop a flavourful squid ink risotto with crunchy quinoa, parmesan cheese, edamame beans and alfalfa sprouts, it’s satisfying but not cloying.

For a filling main, the Oven Roasted Chicken ($23) is a good option. The tender and flavourful meat is roasted till golden brown, and served with choice of criss-cut fries or fluffy mash potato and fresh greens.

Monochrome Fusion Bistro
Address: 291 South Bridge Road Singapore 058836
Tel: +65 6221 1798
Website: http://monochromebistro.com
Opening Hours: Monday to Sunday 12pm – 10pm

Since HAN’s launch three years ago, the restaurant has made a name for itself as one of the few places specializing in Naniwa (‘old’ Osaka) cuisine and Kushikatsu. Recently, HAN has introduced another new Japanese dining experience- Oden Kaiseki.

It’s difficult to understand Oden initially. Because most of the Japanese restaurants in Singapore do not offer Oden in such a detailed manner like HAN. Plus, Oden isn’t the famous kind of Japanese food that people would go for. Everything that comes out is hot, and most of it is pretty heavy on the protein. So, it’s really known as a winter food.

So what is Oden? This Japanese stew is traditionally served in a pot of light dashi and a mixture of 4-5 ingredients that include boiled eggs, fish cake and daikon. HAN has chosen to serve Kansai-style Oden, native to the southern-central region of Japan’s main island of Honshu. This region spans the prefectures of Osaka, Kyoto and Okayama and uses a light shoyu in their Oden. HAN modernizes and enhances its guests’ experience by serving each ingredient in individual courses, allowing for the distinctive taste of each component to be highlighted in every dish.

I was invited to try HAN Oden Kaiseki Course ($160++ per pax) which includes an Appetizer, Sashimi, 7 kinds of Oden, 1 Grilled course, 1 Fried course, a choice between Udon or Ochazuke and Dessert. My appetizer consisting of Amago (river fish), Sazae (turban shell) and Edamame); and a plate of Sashimi filled with Kijihata(Hong Kong Grouper), Abalone, Tuna and Pike Eel.

Here comes the Oden! *drum rolls* At HAN, the Oden is cooked and prepared right before us at the dining counter so we can enjoy the delicious sights and smells of the ingredients. Each dish is handcrafted before being placed into simmering Oden pots and cooked for a precise length of time.

Executive Chef Seiichiro Arakawa uses the finest seasonal ingredients from Japan and incorporates Kaiseki techniques inspired by his training at Kitcho, a Michelin star traditional Ryotei in Kyoto. His Oden soup base is prepared with a blend of kelp, dried bonito, white shoyu and mirin while a selection of sauces and condiments are chosen to complement and enhance each dish. Chef Arakawa said that he uses a white shoyu as it yields an even clearer broth and sweeter taste.

7 types of Oden are served during the course. We begin with a huge and fleshy Snow Crab Leg from Hokkaido. According to Chef Arakawa, the best Osaka Oden is guided by three principles. The first is to ensure precise seasoning so that the ingredient itself has a specific taste. The second requires the dish to be accompanied by a sauce or condiment such as miso or mustard. Lastly, cooking must be used as a vehicle to bring out the natural and purest taste of each ingredient used.

An interesting highlight of the Oden Kaiseki Course includes Thick Fried Tofu with Inaka Miso is the opposite from fried beancurd skin. Here, you get the firm texture and hearty flavour of the tofu. The same Inaka Miso was also added to Konjac Jelly with Inaka Miso. Despite having little taste, konnyaku is prized for it’s texture, and the Inaka miso made up for it. Just a fun fact, I was told that konjac lowers choresterol level and helps in weight reduction as it expands in the tummy much more and makes you feel full. Not sure how true is it lah!

We were also served Japanese Steamed Dumpling and Fried Beancurd Skin with Mustard. Nothing much to shout about for the dumpling but the fried beancurd skin has layers and layers of beancurd skin wrapped together. It soaks up all the flavours of the broth. My favourite? It’s the shrimp cake oden because you get a pretty red dome of real shrimp meat packed gently together and served with a smidgeon of yuzu kosho (chilli pepper and yuzu zest paste). It’s a pleasure savouring it as you get the crunch and juicy texture of the shrimp. There is also the Boiled Egg with Mustard. Of course,not all the same dishes will be served as they rotate and may use seasonal ingredients.

After a palate cleanser, we moved on to the grilled kanpachi with sweet, savoury and smoky flavours all combined. What got me more interested is their Fried course (Kushikatsu), which is the restaurant’s specialty. For that night, I had the Angel Prawn, Scallop, Cherry Tomato with Cream Cheese. I was told that the angel prawn uses fresh water prawns which give the sweet and firm meat. I love the breaded cherry tomato. So creamy and juicy! We ended the meal with a choice of Udon or Ochazuke (Plum, Seaweed, Wasabi); and Shizuoka melon and peach for dessert.

It’s an interesting experience trying a full Oden Kaiseki Course. You can also savour Oden as it is typically enjoyed with an exquisite selection of hot and cold sake
or an iced cold beer available at HAN.

HAN
Address: 331 North Bridge Road#01-04, Odeon Towers, Singapore 188720
Tel: 6336 2466
Opening Hours: Lunch 12 to 3pm; Dinner 6pm to 11pm
Website: www.han.com.sg

Food is undoubtedly an important aspect in Singapore. With a multitude of colourful cuisines, each with its own unique flavour and aroma, Singaporeans are bonded through food.

Just two weeks ago, we were invited to “Let’s Makan” food trail organized by Food Republic. Held at the newly revamped Food Republic at Wisma, not only are there increased dining options offering 27 stalls of best local food under one roof, there are also exhibits that highlight various icons from 1960s which brings nostalgic memories for many.

We were divided into groups and our first task: DRAW OUR OWN TEAM FLAG! We call ourselves “Crabby Republic” (because we love crabs!) and I drew a crab while the ladies helped with the colouring.

Before the games began, we started with a range of local food such as Popiah & Chicken Wings from Huat Huat BBQ; and Fried Hokkien Mee from Thye Hong.

Huat Huat’s chicken wings are specially ordered from the States or from Europe as they come in the most ideal size and there are even ‘chilli specialists’ to handpick each chilli used to prepare the sauce. The juicy BBQ chicken wings are paired with an addictive chilli sauce. We also had a popiah which gives you a burst of flavour with its sweet sauce, chilli paste and peanut toppings.

If you are a fan of Fried Prawn Noodles, Char Kway Teow and Fried Oyster Omelette, then Thye Hong is touted to have one of the best. With over 40 years of history, Thye Hong insisted on serving its fare on Opei leaves specially imported from Malaysia and Indonesia. The leaf infuses a subtle, woody fragrance to enhance the taste of the noodles. Flavourful, sticky but not gummy, the stock holds the dish together and keeps it good till the last bite.

No, you are not only there to stuff yourself crazy with the local food. The Food Republic team has also planned a series of mini games for us to play and interact. One of the games was to guess the coffee orders for these four cups of coffee. Thank goodness I am a coffee drinker, so our team conquered it quite easily! *flips hair*

Another game that we played was to piece a jigsaw puzzle and find the correct stall to collect the food. This is quite simple, isn’t it? *drum rolls*

It’s my favourite stall – Nasi Lemak from Indonesian Padang! This brings back so much memories because its sister outlets, Padang Padang, at ION Food Opera was crowned one of the top 3 Hawker Kings when I was judging Food Republic Hawker King Challenge 2012!

There are more than 40 dishes available daily which include their signature Beef Rendang, Chicken Curry and Ayam Merah. These, when paired together with Indonesian Padang’s homemade sambal chilli, gives the true Indonesian taste that the owner holds fondly close to her heart. The dishes here (right down to the sauces) are prepared from scratch and ingredients are sourced from Indonesia.

Continuing with our makan trail *rubs tummy*, we also had a delicious bowl of Bak Chor Mee from Capitol Puay Heng and Sergeant Hainanese Chicken Rice. Started in 1979 at a coffee shop behind the old Capitol cinema, the bak chor mee offers scallops, fish dumplings and bream fish to cater to the palettes of the younger generation. Sergeant Hainanese Chicken Rice is a plate of greasy goodness. The uncooked rice grains are first pre-fried in delicious chicken fat before being cooked in chicken broth to give it a nice shine and aroma.

The ladies in my team love the plate of Roast Meats from Guan Chee Hong Kong Roasted Duck. One of them was sharing with me how she would queue for it during lunch time! Boasting more than 30 years of history, Guan Chee has indeed established itself as the roast duck connoisseur. The fragrance of the roast meats is said to be derived from a secret recipe sauce passed down from the first generation. It’s indeed smoky and succulently juicy!

Last but not the least, we get to make our own Ice Kachang! This is an instant gratification to tropical Singapore’s hot and humid weather. The dessert shop also offers other cold desserts such as Ice Kachang, Bubur Cha-Cha, Chendol, Ice-jelly and Cheng Tng.

Two hours of laughter, we had so much fun trying all the local food that Food Republic @ Wisma has to offer. At the same time, it was some interaction time with my friends as we challenged to complete the mini games together! Thank you Food Republic for planning this!

Address: Wisma Atria Level 4, 435 Orchard Road, Singapore 238877
Opening hours: 10am –10pm (Monday –Thursday, Sunday, Public Holiday); 10am-11pm (Friday, Saturday, Eve of Public Holiday)

As a proud homegrown brand, Food Republic is celebrating the nation’s golden jubilee by giving Singaporeans a hearty epicurean adventure featuring signature hawker favourites. If you enjoy eating and love to have fun, sign up for “Let’s Makan” food trail that will happen 29 August and 5 September. You will be able to reacquaint yourself with local food delights that are freshly prepared, fun and interactive mini-games and quizzes, as well as the hands-on experience of creating dishes such as Ice Kachang!

Session 1:
Date: Saturday, 29 August
Time: 1pm to 3pm
Venue: Food Republic @ Wisma Atria

Session 2:
Date: Saturday, 5 September
Time: 1pm to 3pm
Venue: Food Republic @ VivoCity

Registration and participation are both free! Head over to www.foodrepublic.com.sg to register. Only 40 slots are available per session. JOIN NOW: http://www.foodrepublic.com.sg

After serving affordable french fare in Bukit Timah, 28-year-old Chef Immanuel Tee has opened his second hawker stall in a Alibabar Hawker Bar in Katong (and we heard the third outlet is coming!). By The Fire @ Alibabar Hawker Bar is helmed by his business partner Alexander while Immanuel still spends most of his time in Immanuel French Kitchen. Both of them used to work together when they worked in Guy Savoy.

A good bar snack is this plate of Little Squid ($9.90) deep fried with a lightly seasoned batter. The textures are manifold: meaty from the baby squid, crunchy yielding to soft from the fried bits of batter, tangy from the Thai sweet dipping sauce. It’s hard to find Scotch Egg ($6.90) in Singapore because it requires a lot of work. Even though the eggs that day looks slightly too cooked to get that oozy ramen-style flow, I quite enjoyed it. Coated with crusty minced pork, seasoned with garlic powder and paprika, the accompanying purple coleslaw is delish!

Keystone’s Seaweed Pasta ($8.90) features angel hair pasta cooked in aglio olio style with shio kombu and sakura ebi. I’ve become completely addicted to sakura ebi. There is a great combination of flavours, but just a little salty in taste. I like the Squid Ink Pasta ($12.90) more. Black pasta, tinted with the squid ink cream sauce, is stunning to serve. And the delicate marine flavour from grilled scallops added delectable depth to this dish.

The BBQ Pork Ribs ($14.90) is truly a bargain. For this generous portion, you probably need to pay double the price if you were to visit a restaurant.The ribs are confit in duck fat while the BBQ sauce consists of oyster sauce and Chinese wine. However, I find the sauce slightly sweet and the ribs were not fork tender as expected. The accompanying Mac and Cheese with bacon bits fares better. Honestly, I thought the mac and cheese can be an appetizer by itself. I wished for something lighter to pair with the ribs, the purple coleslaw would probably work.

The food here is grilled over a Japanese binchotan charcoal grill which is said to bring out the flavours of the ingredients. Grilled Hanger Steak ($19) is a treasure. The charred onglet steak is tender and served with brown sauce, shallot confit and crispy potato. Other mains we tried include Grilled Pork Cheek ($15.90) glazed with Japanese curry oil served with potato and pumpkin salad. It was rather disappointing because the meat was dry and oily.

By The Fire
Address: Alibabar Hawker Bar, 125 East Coast Road, Singapore 428810
Tel: 9185 4824
Opening hours: Weekdays 12pm to 3pm; 6pm to 10.30pm. Weekends 12pm to 11pm.

This year’s National Day, we had lots of fun! Especially with the free bus and train ride, I brought my grandfather out for lunch at Eng Kee Bak Kut Teh in Ang Mo Kio. Even though it sells bak kut teh, the star for our lunch is actually this huge plate of pig’s trotters ($5) which was tender and very well braised with the dark soy sauce. Just give me a bowl of white rice with pig’s trotters, I think I am happy.

As for bak kut teh ($6), it was nothing much to shout about. The soup was slightly pepperish and sweet, but the meat was tough. Both of us had to kinda rip off the meat from the bone. They also had pig’s stomach soup ($5) which is nothing fanciful, but just a good bowl of light soup with pig’s stomach. Our meal came up to slightly less than $20 for lunch. If you crave for pig’s trotter, be there early as there is always a queue.

Eng Kee Bak Kut Teh
Teck Ghee Court Market & Food Centre #01-04
Blk 341 Ang Mo Kio Avenue 1
Opening Hours: Tue to Fri 10am – 3pm, Sat & Sun 9am – 3pm (Closed on Mon)

Just a few weeks ago, I was bringing a group of tourists around Chinatown for lunch. Initially, I wanted to bring them to Red Star to have dim sum, but my friend Cynthia suggested that we should go to Tak Po instead because this is her favourite dim sum place.

The seats are often filled up very quickly on the weekends, so I had to go book a table before our guests arrived. We started off with the usual suspects – Har Gao ($2.70) and Siew Mai ($2.60). Their signature Mushroom Chicken ($2.80) had the rice wine fragrance with tender meat.

In addition, we also had the crispy Prawn Roll in Beancurd Skin ($3.60) and Rice Rolls with Prawns ($3.50) with a rather thick rice skin. The Steamed Sponge Cake ($2.60) was relatively soft, I think I prefer the version at Tim Ho Wan. Creamy Custard Bun ($1.30) didn’t impress, the custard wasn’t rich and creamy enough.

Only available on weekends are Paper Wrapped Chicken ($2) and Mango Spring Roll ($3.80). I haven’t eaten Paper Wrapped Chicken for a long time. Our guests from USA really love this because of the juicy chicken with caramelized sauce trapped in the paper. Mango spring roll was a refreshing take on the usual deep fried beancurd roll.

We ended the meal with Frog with ginger and spring onion ($8/$16), paired with Century Egg and Lean Meat Congee ($3.50). It’s a joy to watch our overseas friend trying frog meat for the first time. After conquering the first bite, they love it and pour the dark and flavourful sauce over the bowl of porridge.

Tak Po
Address: 42 Smith St, Singapore 058954
Tel: 6225 0302
Opens Daily from 7am – 10.30pm

Popular with diners for serving local favourites within the comfort of a quaint nostalgic setting, Kopi Tiam at Swissôtel The Stamford has introduced a delightful choice of brand new dishes.

Meat lovers can also look forward to the Steamed Preserved Vegetables and Pork Belly, served in oyster sauce with garlic and shallots that give a nice aromatic flavour in each bite. The Stir-Fried French Beans ($18) with dried shrimps and minced chicken was a little old and dry.

Other highlights include Ayam Panggang and Wok-Fried Beef with Shaoxing Wine and Soya Sauce. Well-received classic dishes like the Nasi Goreng Istimewa, Fried Carrot Cake, Bak Kut Teh (Pork Rib Soup) and Kopi Tiam’s Signature Black Pepper /Chilli Crabs ($108) will remain as menu mainstays, much to the delight of regular patrons

Take a cultural trip down memory lane as Kopi Tiam brings back a unique blend of Malay and Chinese culinary influences through its popular rendition of Nyonya cuisine. Available from 17 August to 13 September 2015, enjoy classic Peranakan dishes such as Itek Tim, Ikan Assam Kari and Sambal Sotong.

Made with chicken braised in a thick, spicy tamarind gravy with buah keluak nuts, Ayam Buah Keluak ($20) is one of the most labour-intensive Peranakan dishes to prepare. The gravy is made from a blend of spices consisting of candlenuts, turmeric, chilli, galangal etc and stir-fried till fragrant. We love that the chicken were served in generous chunks with flesh that is tender but I thought the gravy can be thicker and more aromatic.

Babi Pong Tay ($20) is a classic nonya dish where the soybean paste is braised with pork with right proportion of lean and fats. Fried Petai Prawn Sambal ($22) is stir fried with sambal belacan sauce which has a combination of flavour – sweet, salty, slightly sour and spicy!

We ended our lunch with Pisang Goreng ($9) featuring sweet ripe bananas deep-fried to crispy, golden perfection and paired with maple syrup and vanilla ice cream.

Kopi Tiam
Address: Level 2, Swissôtel The Stamford
Tel: +65 6431 6156
Website: www.swissotelkopitiam.com.sg
Opening hours: Lunch 11.30am to 2.30pm (Monday to Friday); 12.00pm to 2.30pm (Saturday, Sunday and Public Holidays). Dinner 6.00pm to 10.30pm (Monday to Sunday).