Once a slum and red-light district, Darlinghurst has undergone urban renewal since the 1980s and is now a suburb with cosy cafes, quirky bars and restaurants. During my stay in Sydney, I stayed in Darlinghurst and had a chance to explore this part of town. There are many food options on Oxford Street and Victoria Street. If you love shopping, good food and wine or people-watching, this is a great place to start.

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Bar Coluzzi
Address: 322 Victoria St, Darlinghurst NSW 2010, Australia
Tel: +61 412 253 782

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Bar Coluzzi has withstood the test of time as it is one of the oldest cafe in Darlinghurst. Itwas first established at Darlinghurst in 1957 by middle weight boxing champion, Luigi Coluzzi. Inside the café, the walls are full with the fighter’s memorabilia. He was also one of the men who introduced the espresso to Sydney.

Even though the family sold Bar Coluzzi Darlinghurst, it still retains its charm. Everyday, coffee drinkers will drop by the cafe to have an espresso start to their day. a good smell and body. My cup of cappuccino has a thick crust of chocolate, it’s smooth and rich with great creama!

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UNA’S
Address: 340 Victoria St, Darlinghurst NSW 2010, Australia
Tel: +61 2 9360 6885

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Una’s café started in late 1960s by an Irish lady named Una. She was serving simple meals like tinned spaghetti and coffee at 25 cents. After 18 months, Annie from Austria took over and started with only one freshly cooked meal. After a few years, they moved down the streets and served home-style menu inspired by the foods and flavours of Austria, Germany, Switzerland and Hungary.

German-Austrian-Swiss fare means giant plates of food. We just ordered a plate of Chicken Schnitzel to share. A moderately thin piece of chicken is coated with hand-made bread crumbs and fry until it is golden brown delicious. It’s tender, it’s juicy! To complete the dining experience, pair it with a range of imported beers and spirits, including their famous schnapps.

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Bill’s
Address: 433 Liverpool St, Darlinghurst NSW 2010, Australia
Phone: +61 2 9360 9631

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No trip to Sydney is complete without breakfast at a Bills. Bill Granger is a self-taught cook who takes pride in presenting delicious food that is simple, fresh and looks irresistible. His scrambled eggs has been described as the best scrambled eggs in the world. The scrambled eggs is amazing, it’s so soft and smooth.

I was told that he doesn’t use water, just simply butter and a cup of cream to do the job. Indeed, it was very creamy and light. The eggs come with thick toast and there are sides available including bacon, mushrooms, tomatoes, avocados etc. The fluffy hotcakes with honeycomb butter melting over the top is also excellent. The hotcakes are fluffy and moist, while the ricotta filling wasn’t overpowering at all it, the ultimate Sunday morning treat. I love the simplicity of his dishes!

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Kurtosh
Address: 316 Victoria Street, Darlinghurst NSW 2010
Tel: +61 2 9356 2436

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Relatively new kid in the house, Kurtosh is famous for their chimney cakes. Each chimney cake is a whimsical-looking, soft bread with an an airy open center, sprinkled with fresh cinnamon sugar or nuts. They’re rumored to be Hungary’s oldest pastry, and are typically made for special occasions.

Kurtosh is also known for its slab cakes sold by weight (huge squares of cookies and cream or passionfruit-white chocolate cheesecake), its savoury bureka (we had the sundried tomato one which is good) and coffee.

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Gelato Messina
Adress: 241 Victoria St, Darlinghurst NSW 2010, Australia
Tel: +61 2 9331 1588

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At Messina, each flavour has its own unique recipe made at the central factory before sending it to the store. I love it so much that I visited the shop twice during my stay in Sydney. The best seller is the salted caramel. I had the pistachio gelato which is thick, dense and creamy. They also have weird flavour creations. The lab next door sells ice cream cakes.

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There are many other food places yet to discover, including Cafe Paci on Riley Street selling modern Australian fare and Pocket Bar which serves great cocktails. If you know of any good food in Darlinghurst, do share with us!

When Double Scoops opened its door in Ang Mo Kio three months ago, I was over the moon. For someone like me who has been staying in this quiet part of Ang Mo Kio for close to 30 years, this is my first time seeing a cafe appear in my hood. How not to be happy?

But I have always wondered, can a cafe survive in my hood, considering majority of the residents are senior citizens? Double Scoops’ owners Caroline and Vincent has proved me wrong as their 3-month-old gelato shop is filled with bustling crowd now.

When I entered the cafe during their first week of operation, I was quite disappointed. I gave a skeptical look at the owners who were really slogging hard. My scoop of orh-nee gelato didn’t had the yam fragrance that I expected.

Then I went back again and tried their sea salt gula melaka flavour. Boy, my eyes brightened up a little. I spoke to the two young owners again and asked, where did you get your gula melaka? My guess was right, they brought it from Malacca because Caroline’s sister lived there.

Subsequently, I brought my family and fiance there to share a scoop of gelato or have a plate of waffles. Mao Shan Wang, Thai Milk Tea, Mixed Berries, Pistachio, Chocolate Hazelnut… you name it, I ate it. Double Scoops has become one of our pat-tor location as we love chatting with the owners while enjoying own gelato. My fiance even bought a tub of mao shan wang gelato home that night. That was really rare.

I have previously mentioned that I am usually not the fastest in covering new businesses in the food scene. Because I know a minimum of three months is the time needed for a restaurant to get organized. Sure, I can get the highest viewership for being the first, but I am very sure the review will not be a good and fair one. I think after three months, Double Scoops is ready.

I grew to love gelato because it is much creamier, and you can taste the flavors more at lower temperatures. It’s smoother in texture but actually denser because it has less air incorporated in it, giving it a really thick and unctuous feel without the fat. But the lower fat content is the most important thing. The flavors of ingredients really shine through, especially with fruits and nuts.

Double Scoops may not have reached the standard to an Italian gelato cafe, but when I have really tasted a bad gelato, I began to appreciate the good ones more. The owners truly focus on using good quality ingredients to create a variety of flavors and they are a creative bunch which always let their creativity run wild. Besides the Sea Salt Gula Melaka flavour which imports palm sugar from Malacca, they also use traditional Thai milk tea and good chocolate to create Milk Tea and bittersweet Chocolate Macademia flavour.

Good gelato has muted natural colors, nothing bright. The benchmark gelato is pistachio. Pistachios are not actually electric green, the color of its ingredients should be slightly lightened by milk. I haven’t tasted enough pistachio gelato to make a decent comparison, but I must say that, their Sicilia Pistachio gelato is creamy, and lightly nutty, perfect indulgence on a hot day. Using good quality pistachios from Italy, I love that the base is light and unmuddled by extra added flavorings.

In fruits they do everything, including Mixed Berries, Mango Passionfruit and Strawberry Shortcake. The first two flavours were too tangy for my liking, while the stawberry shortcake needs more strawberry taste. However, their Mao Shan Wang is good. It’s creamy, thick, and pungent – just the way we like it!

Of course, when there is gelato, waffles ($3.60) is always around. After many rounds of trial and error, the waffles are not too bad. When you enter the shop, you get a sweet whiff of waffle. I still have my own favourite waffle place but this is good enough for me to share with my loved ones. As for coffee, give them a lil more time to get it right.

If you are wondering about the Orh Nee flavour. I tried it again a few days ago, it was perfect. You get the fragrance from the yam and probably some small bits of the yam. Well, very much of it depends on whether you can get a good quality yam in the market. But Caroline and Vincent really takes in feedback from customers seriously and I appreciate that.

Opening a cafe/restaurant is a dreamer’s fancy, but we all know that it is a risky business. It’s brutal work, it ruins relationships and the odds of success is 50-50. Yet, many people like Caroline and Vincent are willing to take a chance on opening a gelato cafe. They are probably more brave than me in many ways.

Now, Double Scoops became one of my favourite hangout with my loved ones. Every week, we would grab a scoop or two and enjoy the delicious ice cream while escaping the heat. Caroline and Vincent both have became our friends where we will sit down and talk about anything under the sun. They are coming up with panna cotta and milkshakes in a few weeks’ time, I am quite excited to give it try. Single scoop is $3.20; double scoops $5.60; triple scoops $7.90. Premium flavours with an addition of $0.50.

So if you find yourself in Ang Mo Kio, do not miss the gelato in Double Scoops. I’ve had it a whole bunch of times. (Just in cafe if you are wondering, I pay for all my gelato!)

Double Scoops
Address: Block 226A Ang Mo Kio Avenue 1 #01-627, Singapore 561226
Tel: 6452 0208
Website: http://www.doublescoops.com
Opening hours: Mon-Thu 11am – 10pm; Fri 11am – 10:30pm; Sat 10:30am – 10:30pm; Sun 10:30am – 10:00pm

Sandwich is back in a big way with the opening of Park Bench Deli. Previously, their signature sandwiches are only available for pop-ups. Now you can enjoy all of it at Telok Ayer! Helmed by renowned Chef Ming Tan of Lolla, Chef Andrei Soen of The Cajun Kings and management guru Aamir Ghani, Park Bench Deli brings chef’s perspective to the good ole sandwich.

With more than a decade of culinary experience under their belt, the team has designed a menu using quality ingredients to recreate timeless classics with a twist, incorporating local dishes into sandwiches.

I ordered the Fried Chicken Sandwich ($14), featuring Whole boneless chicken thighs marinated with lemon zest, garlic and rosemary, then cooked sous-vide for several hours to retain a moist bite. The thighs are then marinated in buttermilk overnight, dredged in flour and more spices and deep-fried for a most satisfying crunch. Served with a corn and cabbage slaw held together with a homemade Russian dressing spread, I love it very much and I appreciate the efforts that the team put in to create such a great chicken!

Another worth-trying sandwich includes Kong Bak Banh Mi ($14). “Banh mi” is just the Vietnamese word for “sandwich,” but the traditional Vietnamese sandwich is usually stuffed with barbequed meats on a crisp baguette. At Park Bench Deli, their pork belly is braised for 24 hours in their homemade sauce, resulting to meltingly tender meat. It is paired with crispy pickle mix and spicy roasted peanuts.

The Cheese Steak ($16) features sliced beef gorgeously flash seared using industrial strength high heat, and sauteed onions tossed in a homemade American cheese sauce. The thin slices make it easy for you to take a bite, and the quality beef makes you moan with every mouthful. It’s S$16 for a six-inch roll, but so worth it.

Some small bites to go along with the sandwiches include potato salad ($6) with bacon bits and croutons with creamed spinach dip ($4.50). Do you have any recommendations for great sandwiches?

Park Bench Deli
Address: 179 Telok Ayer Street, Singapore 068627
Tel: 6815 4600
Opening hours: Mondays – Fridays 9am – 3pm

I am always impressed with Bakerzin’s exquisite flavours and craft innovative packaging for Mid-Autumn festival. The team is always on the lookout for interesting trends as well as new and fun taste profiles when creating their mooncakes. This Mid-Autumn Festival, indulge in the enticing array of hand-crafted mooncakes from Bakerzin, as it pays tribute to this celestial tradition.

Boasting NINE different ranges, mooncake enthusiasts of all ages can indulge in everything from delicate snow skin and traditional baked mooncakes to the newly introduced Momoyama mooncakes during the auspicious Mid-Autumn Festival this year.

Whether to enjoy with family while moon-gazing, or gifting to friends and business associates, the well-loved favourites will always be a joy to savour. Available for sale from 12 August – 27 September 2015.
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Mini Momo Collection (NEW!)
迷你桃山月饼系列
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Featuring a distinct and tasty cake-like baked skin made with butter bean flour, the flowery mooncake shell is high in protein and low in sugar and fat. Momoyama mooncakes has 4 fun and new flavours including Osmanthus Lotus Momoyama Skin, Purple Sweet Potato and Water Chestnut Momoyama Skin, Egg Custard Momoyama Skin, Green Tea Kumquat Momoyama Skin.

Price: $56 / box of 8 pcs (2 pcs per flavour)

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Celebration Collection (NEW!)
喜乐同庆系列
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As the nation celebrates our golden jubilee, Bakerzin is commemorating this 50th year with four snow skins inspired by favourite local desserts. This is my favourite collection among all. Enjoy Coconut Yam & Banana Snow Skin (inspiration: Orr Nee), Red Bean & Black Glutinous Rice Snow Skin (inspiration: Pulut Hitam), Pandan Coconut & Gula Melaka Snow Skin (inspiration: Ondeh Ondeh), Mung Bean & Peanut Snow Skin (inspiration: Ang Ku Kueh).

Price: $68 / box of 8 pcs (2 pcs per flavour)

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Divine Collection
帝皇榴梿冰皮系列
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All hail the King of Fruits! A perennial favourite, Bakerzin’s premium Mao Shan Wang snow skin mooncake is a must-have for durian aficionados. This durian snow skin is sought after for its creamy texture, hint of bitterness and well-rounded taste. Each durian mooncake is individually sealed in air-tight packs and frozen. We just can’t stop at one!

Price: $80 / box of 8 pcs

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Lush Collection
水果冰皮系列
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For those who lust for a fruity filling in their snow skin, Lush Collection is a range of tantalising tropical fruit snow skin mooncakes filled with healthy goodness and nature’s best. The four exciting flavours include Orange Snow Skin (NEW), Lychee Snow Skin, Mango Pomelo Snow Skin and Strawberry Snow Skin. Within each smooth snow skin is a mouth-watering butter bean paste filling redolent with scrumptious fruit bits and natural fruit flavour.

Price: $56 / box of 8 pcs (2 pcs per flavour)

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Bliss Collection
甜酒冰皮系列
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Start the Mid-Autumn celebration on a high and decadent note with these luscious snow skins featuring white lotus paste with a chocolate truffle ganache centre infused with all-time favourite liquors. The four tantalising flavours include Irish Cream Snow Skin, Dry Gin Yuzu Snow Skin, Kirsch & Brandied Cherry Snow Skin, Rum & Raisin Snow Skin.

Price: $60/ box of 8 pcs (2 pcs per flavour)

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Other collections include:
* Joy Collection (水果巧克力冰皮系列, $56 / box of 8 pcs): Passionfruit and Chocolate Snow Skin (NEW), Cempedak and Chocolate Snow Skin (NEW), Lemon Chocolate Snow Skin (NEW), Milk Banana Chocolate Snow Skin (NEW)

* Celestial Collection (芝麻冰皮系列, $56 / box of 8 pcs): Black Sesame and White Chocolate Snow Skin, Black Sesame and Peanut Butter Snow Skin (NEW)

* Mini Oriental Collection (迷你东方韵味系列, $56 / box of 8 pcs): Jasmine Baked Mooncake (NEW), Black & White Sesame Baked Mooncake (NEW), Ginger Baked Mooncake (NEW), Pandan & Red Bean Baked Mooncake (NEW)

* Classic Collection (经典系列): Traditional Bak Kwa Wu Ren Mooncake ($68 / box of 4 pcs), Classic Premium Egg Yolk Mooncake ($66 / box of 4 pcs), Classic Melon Seed Mooncake ($52 / box of 4 pcs), Assorted Classic Mooncake ($60 / box of 4 pcs).

Taking inspiration from the colourful Peranakan culture, Bakerzin has designed a range of collectable premium tote bags and boxes this year.

Each mooncake box resembles a ‘tiffin carrier’ with two layers and comes with a knife and fork set so one can enjoy Bakerzin mooncakes anywhere, any time. Each purchase is accompanied by an adorable tote bag featuring Peranakan flower motifs in three different coloured backgrounds.

ORDER NOW: WWW.BAKERZIN.COM

Bakerzin Mooncakes are on sale from: 12 August – 27 September 2015. Online orders are available at www.bakerzin.com from: 12 August – 16 September 2015

Enjoy Early Bird Discount of 10% for purchases made at Bakerzin outlets and online only from: 12 August till 31 August 2015. HSBC and OCBC Card Members enjoy a 15% discount (on top of the early bird discount) for purchases made in Bakerzin outlets and online.

It’s the Boston Lobster season now, that’s why fresh and juicy Boston Lobster takes centre stage in Cassia @ Capelle Singapore now as Executive Chef Lee Hiu Ngai creates a tantalising menu around this luxurious ingredient.

Savour a delectable five-course menu ($99++ per person) that masterfully incorporates every aspect of the Boston Lobster, from a starter featuring a refreshing Chilled Vietnamese Roll with Lobster Leg Meat, Deep-fried Lobster Head stuffed with Preserved Vegetable and Minced Pork, and Smoked Salmon Roll with Fresh Fruits. The Vietnamese roll is a cleansing mouthful of fresh vegetables with small chunks of lobster meat that makes a delectable appetizer. I enjoyed the small lobster head too. The preserved vegetable gives it the flavour.

Lobster Claw Soup with Bird’s Nest Wonton had lots of oomph. The stock is tasty with fat and juicy bird’s nest wanton and a huge lobster claw.

For the set menu, you can choose how to prepare for the main Lobster dish. Choices include Baked with Butter and Supreme Broth, Wok-fried with Goose Liver and Spring Onion or Steamed in Hong Kong Style. There is Egg Fried Rice with Abalone, Scallop and Lobster Claw to pair with your main.

Available in a la carte menu, the Boston Lobster ($138++ for two persons) comprises of a Poached Boston Lobster with Abalone, Duo of Scallops, Japanese Mushroom, Pork, Bamboo Pith and Assorted Vegetables in a Thick Chicken Broth served with a choice of Steamed Rice or Rice Vermicelli.

This luxurious dish highlights the seasonal ingredient, Boston Lobster, at its peak where meat is the most tender, sweetest and freshest. It is as tasty as it is beautiful. Expertly prepared using traditional Cantonese cooking techniques, Executive Chef Lee Hiu Ngai wanted to craft an exceptionally nourishing dish, marrying the most wholesome ingredients to ensure each savoury mouthful bursts with flavour and nutrition.

Ended my lunch with a glass of Chilled Mango Pudding with Fresh Fruits that’s creamy and Cassia’s signature chilled Osmanthus tea. The Boston Lobster set menu is available from now till 30 September 2015.

Cassia @ Capella Singapore
Address: 1 The Knolls, Sentosa Island
Tel: +65 6591 5045
Website: http://www.capellahotels.com/singapore

It’s the roast duck craze now, isn’t it? First Four Seasons Chinese Restaurant opened in Capitol Piazza, subsequently London Roast Duck opened its doors at Scotts Square. Then many other new Chinese restaurants started to market their roast duck. I gave Misschewy a belated birthday treat at London Fat Duck one week ago. Started by Akashi restaurants and Fei Siong, this restaurant serves wallet friendly Chinese food. We started our dinner with Crispy London Duck Snow Bun ($4.80) The skin has a nice bite, a slight milky taste, with a savoury filling.

Using the best Irish Duck famous for its quality, the signature London Roast Duck ($48.80 whole, $12.80 regular) prides itself as “Wagyu of Ducks”. Enhanced with their Hong Kong chef’s secret duck roasting technique and heritage recipe, the crispy skin reminds me of Beijing Roast Duck and the meat is juicy and tender. It’s nothing fancy, just a plate of roast duck done right. And if you ask me to compare the roast duck between Four Seasons Chinese Restaurant and London Fat Duck, the former has a really tasty sauce while the latter wins hands down for their crispy skin.

While I wasn’t very impressed with the roast duck, their BBQ Pork with Honey Sauce ($14.80) was another story. The smoky meat has a sweet caramelized exterior and slightly charred bits. We finished it very quickly.

Not only roasting of ducks, London Fat Duck also features Dim Sum, Hong Kong style Wanton Noodles, Lobster Noodles and many other Hong Kong comfort food. I didn’t quite like the Hong Kong-style London Duck Dumpling ($12.80). The huge dumpling was packed with duck meat and duck egg yolks. It was rather bland and I felt like I am just stuffing myself with mouthfuls of glutinous rice.

If you want to visit London Fat Duck, my tip for you is to go by 6.30pm. If not, expect to wait because the place is not very big (and very cramp). Also, don’t expect to get exceptional service here, our drinks only came after several reminders. I was told that they are setting up their second outlet in September, hope it will be a bigger space with better service!

London Fat Duck
Address: B1-16/17 Scotts Square, 6 Scotts Road
Tel: 6443 7866 (no reservations)
Opening hours: Mon to Fri 11am to 10pm, Sat & Sun 10am to 10pm.

Famous sushi chef Kenjiro Hashida is bringing Japanese dining up one notch with the opening of a new desserts-meets-art restaurant “Hashida Garo” in Mandarin Gallery. I won’t have entered this space if not for Amanda, the lady who is crazy about Japanese food. Because from the outside, it looks like an art gallery with touches of visual art.

So Garo means ‘gallery’ in Japanese, and embodies the very essence of Chef Hatch’s resolve to reach a wider audience with his culinary creations as well as with his personal passion for the visual arts. Apparently they have a tea master who will preparing and presenting the matcha ($30).

Watching the ritual of tea making sure has a calming effect. We sat on the tatami mats as we watched the tea master whipped the matcha with a bamboo whisk (called chasen) until it bubbles. Each tea bowl (matcha-chawan) is a beautiful piece of art itself. I am not a tea expert but when I first tried matcha many few years back in Japan, I was told that when properly prepared, matcha should be as thick as cappuccino. At Hashida Garo, it is definitely a joy to be sipping the thick and flavourful matcha with some cakes. What’s best, matcha is full of antioxidants!

On the menu, there are Japanese-style brunch and desserts. A must-try here is the Hokkaido cheese cake ($3). I have fallen in love with it on my first bite. It’s light but velvety smooth and creamy. Small in size, which makes you crave for me. So so good!

The Chocolate Yokan ($5) is another hero. By mixing Valrhona Chocolate, Hokkaido red bean and Okinawa brown sugar, he gave traditional Japanese dessert a modern spin. It has a jelly like texture and as you savour each mouthful, you will be able to enjoy the richness from the chocolate.

Entering this space feels like time has taken a stand still. We ate slower, we talked slower, we drank slower. And it is enjoying whatever I am doing, to appreciate the food and culture, to actually focus on the friend I am spending time with.

Hashida Garo
Address: 333A Mandarin Gallery, Orchard Road #04-16, Singapore238897
Tel: 6235 2283
Open daily 10am – 10pm

Just two years after the launch of the first Jamie’s Italian in Singapore at VivoCity, Jamie Oliver opens their second restaurant in the heart of Orchard Road. I was quite reluctant to try the new outlet because of my unsatisfactory experience in their VivoCity outlet. But then again, I was very curious how would the new outlet fare.

So I arrived for lunch at Jamie’s Italian at Forum Shopping Mall last week. There was already a long queue forming at the doorstep when I arrived at noon. Even though my previous meals at Jamie’s Italian were not impressive, I really like their Italian trattoria interior which has a mix of reclaimed church chairs and upholstered armchairs.

True to form, Jamie’s Italian Forum, Orchard Road offers a taste of Italy with dishes that reflect traditional Italian home-style cooking, imbued with Jamie Oliver’s modern flair for presentation and unique recipe twists. The restaurant’s pizza oven, signature antipasti and open kitchens take centre-stage, allowing guests a glimpse of the chefs at work.

We started our appetizers with Heritage Tomato Salad ($11.50) tossed with red onion and Sicilian style orange dressing. It’s bright and vibrant, but I thought he dish needs a little more zing. But then again, it’s so hard to find the quality tomatoes in Singapore unlike other places. The special for that day was chicken liver pate which was really good. It’s creamy and rich, sat atop an ultra crisp slice of toasted bread.

Jamie’s Italian Forum is the first outlet in Singapore to be serving hand-made artisan pizza, baked to order. Pizza dough is lovingly made by hand and proved for hours before being gently handstretched – the key to an irresistibly crisp base. The pizzas are thick and bubbly, and served on a special stoneware plate which retains the heat and crispness of the pizza for longer.

The classic Margherita Pizza ($21) packs a flavourful punch, dressed with a rich San Marzano tomato sauce, creamy bocconcini, shavings of cheddar and whole basil leaves. Parmesan is added to season the pizza further. For a decadent treat, try the Funghi Pizza ($23.50) is a white pizza topped with cheesy béchamel, truffle cream, porcini mushrooms, smoked mozzarella and peppery rocket. The char-kissed crust boasts deep earthy notes that stand up to the bold flavors. My only gripe is, they are not very generous with the pizza toppings and the skin was a little too thick for my liking. 

All Pastas are made fresh everyday on premises. The pasta dough is an eggless pasta made with Double Zero (00) Flour, Semolina and water. When I visited the VivoCity outlet a few years back, I didn’t enjoy my Prawn Linguine. The said tiger prawns were really small and the pasta was slightly hard and chewy. I gave it another shot when I visited Jamie’s Italian in Sydney three weeks ago. The pasta had a tacky texture.

This time round, I ordered a plate of Prawn Linguine ($18 or $26) again at Forum outlet. First surprise came when the waitress politely informed me that the pasta is cooked al dante. Do I wish it to be softer instead? That was rare because I don’t recall someone asking me how I wish my pasta to be done in other outlets. The second surprise, the pasta is cooked till chewy and firm to bite. It’s not soft, not too hard, and definitely no tacky texture. If only their sauce has a more robust flavour.

Cooking al dente means the pasta should be removed from just before it has fully cooked through (or turn soft). I understand getting the timing right will take some practice (because sometimes, I can’t even cook my pasta to al dente). But I am glad to have tried how the prawn linguine should be like – fresh pasta pan-fried with water prawns, olive oil, garlic, fennel, chilli & baby plum tomatoes. Cooking is a craft, hopefully, they are able to maintain the standard at Forum.

Somehow, I like their Penne Carbonara ($23.50) much much more. The carbonara sauce was made with onions, pancetta lardons pan-fried till crisp. It was mellow and not cloying. Leek and vegetable stock were added to the sauce, then parmesan and egg yolk was added together with the fresh pasta in the pan.

I enjoyed the Wild Mushroom and Smoked Mozzarella Risotto ($26.50). I tried it during the food tasting session and I ordered it again when I went back for lunch. Made with Acquerello Rice, a special risotto rice which is aged between 1-7 years, this premium rice is enriched with a porcini mushroom stock. Parmesan, swiss brown, Portobello and shimeji mushrooms are added along with scarmoza cheese and parsley cress.

For the mains, the tender and juicy Lamb Chop Lollipops ($38) on the bone was grilled ‘al mattone’ until pink dressed in olive oil and lemon. ‘Al Mattone’ is a Tuscan method of cooking meat under a brick which pushes the meat further against the grates of the grill, allowing it to develop a smoky, juicy and flavourful result.

The lamb is served with a rich creamy artichoke paste filled with mint and lemon to give a vibrant, fresh and zingy flavour to cut through the richness of the lamb. Dressed with curly chilli to give a kick, fresh mint, and scattered with roasted mixed nuts to add texture. Together the ingredients show off what Jamie does at his best – fresh rustic cooking, full of flavour and character.

We added some sides to pair with our lamb, including the famous Polenta chips ($9) that is cook in veg stock, Parmesan and olive oil. It is spread into trays to an even thickness and cooled. When set, the polenta is torn into pieces and fried till hot and crisp. Another side we ordered was Crunchy Kale Slaw ($7.50) with shaved fennel, onion and gherkins tossed through a lemony mayo and mustard dressing with picked mint. I am happy to see some greens in my meal.

The desserts were decent. Epic Brownie ($12.50) was truly an indulgence. Homemade classic brownie (70% cocoa solid chocolate) was served warm with salted caramel ice cream, caramel and crushed amaretti popcorn and warm chocolate sauce. It was a tad too sweet for my liking.

A real Italian classic of Creamy Panna cotta ($10.50) was topped with seasonal fresh fruit compote. It is wobbly, meaning it is still silky soft and creamy. The tall Lemon Meringue Cheesecake ($12.50) had a thick layer of Italian meringue, served on a digestive biscuit base. The lemon curd was made with free range egg yolks and a blackcurrant compote. 

Jamie’s Italian @ Forum also prides itself on an extensive bar menu. Featuring a stunning antique brass counter top and hand-painted decorative tiles, the bar provides an open invitation for the drinking crowd to unwind over a cheeky tipple. You can relax over a glass of ice-cold beer, handcrafted exclusively for Jamie’s Italian by Archipelago Breweries or opt for Italian white or red wine by the glass, carafe or bottle. A long list of Italian inspired cocktails and a range of spritz aperitifs made with flavoured liqueurs and prosecco are also available. The restaurant is also open in the morning for guests to enjoy Italian Musetti coffee with a selection of Italian artisan pastries.

Jamie’s Italian
Address: 583 Orchard Road, #01-01/04 Forum Shopping Mall, Singapore 23884
Tel: 66557676
Website: www.jamiesitalian.sg
Opening hours: Sunday to Thursday 10am to 10pm; Friday & Saturday 10am to 11pm

Once upon a time *clears throat*, Commonwealth Avenue Food Centre at Margaret Drive used to be a favourite makan place for many residents and foodies. There was the famous Queenstown Popiah, Xin Lu Fishball Noodles, Claypot Rice, Sin Kee Famous Chicken Rice and many more.

Unfortunately, after 3 decades of operation, the hawker centre was demolished to make space for our MRT stations. Margaret Drive Hawker Centre continues to live in many hearts, and there was even a Facebook page set up to find out where the hawkers have moved to.

Sin Kee is a well-known name among chicken rice stalls. The business started in 1971 by Mr. Leong. He stopped for a couple of years due to health problems and passed on in 2008. The second generation siblings decided to continue the Sin Kee Chicken Rice heritage. Mr. Leong’s son, Niven, opened “Uncle Chicken” in Alexandra Village Food Centre; while Niven’s brother, Benson, opened “Sin Kee Famous Chicken Rice” in Mei Ling Food Centre. There is another Sin Kee Chicken Rice along Commonwealth Ave that is run by ex-employees.

Fast forward to today, both Niven and Benson has closed their outlets in Alexandra Village and Mei Ling Food Centre. The brothers have come together to combine their powers and set up Uncle Chicken Rice in The Bedok Marketplace. Both brothers worked at the stall in their secondary school days and know the recipe inside and out.

Before any chicken rice traditionalists come after me, Niven and Benson are both Cantonese and their father has tweaked the recipes along the way. So the way they cooked their chicken is different from a Hainanese. But honestly, as long as the chicken tastes good, who really bothers how it should be done?

One thing never changes is their persistence of using good quality ingredients. Their fresh chicken is simply poached, sits in cold water, chopped and served with the flavourful rice. The chicken is cut chunky with an ultra smooth skin. That’s was the first thing that caught my eyes (maybe because I am a lady). There was some gelatin layer between the skin and meat. The flesh? Tender and sweet!

With such a flavour true to its ingredients, the chicken was served with aromatic rice that was not too greasy and loose. Garlic flavour yes, but subtle. The chicken stock was used to cook the rice, hence you won’t get a soup here to pair with your chicken rice. The chilli has a hint of sweetness which cuts the oiliness of the flavoured rice. Each plate costs $3.50 onwards.

There are many hawkers who just keep to what they are doing or follow what others are doing. For Uncle Chicken Rice, they keep up with the times and come up with interesting dishes to complement their juicy chicken. One of them (which is also my favourite) is the Lo Ding set ($4).

Yes it looks like just a typical Hong Kong style maggi mee with chicken. How special can it be? Let me introduce to you Uncle’s Chicken Rice signature ginger and scallion dip. Trust me, it was heavenly! I don’t recall tasting such good ginger dip before. The dip was made with roughly blended fresh ginger mash mixed with chopped scallions. The ginger dip has none of the watery base found at other chicken rice stalls. It was packed with lots of punch.

So when I was served with a plate of instant noodles cooked till al dente, topped with soy sauce chicken, a lava egg, luncheon meat, fresh greens and their signature ginger and scallion dip, my life is complete. I like to burst the ramen style eggs and allow the yolk to coat the noodles together. Then I pair the noodles with a huge spoonful of the ginger dip and put it into my mouth. It’s a party within!

I wasn’t very impressed with their “normal” chilli sauce honestly, till Niven brought out their special blended spicy chilli sauce which he only serves to his close customers. WAHSEH, it blew my mind away. It was a good body chilli sauce that was spicy enough, tangy enough (because they use Thai lime), even though I started to sweat, the special chilli was so addictive that I pair it with every mouthful of my rice/noodles. Honestly, they should serve this lah! And you may try asking him for it during your next visit.

Uncle Chicken Rice
Address: 348 Simpang Bedok, The Bedok Marketplace, Singapore S469560
Opening Hours: 12pm to 8pm (closed on alternate Mondays)

Italian restaurant Pontini at Grand Copthorne Waterfront Hotel has introduced a new Italian semi-buffet lunch, featuring seafood on ice, foie gras station, pizza station, cheese room, lavish array of antipasti, pastas, main courses and a delightful ensemble of desserts.

The Italian specialties are executed skilfully using the finest ingredients from Italy. For a start, pique your palate with marinated octopus salad, potatoes, green beans and lemon zest, smoked marlin carpaccio with baby spinach, black olives and small capers, black truffle frittata and home-cured Scottish salmon platter, raw green asparagus salad and “Taggiasca” black olives. A must have at any buffet has to be the cold seafood, especially the oysters.

Walk into the revamped cheese room which housed an assortment of hard and soft artisanal Italian cheese selection accompanied with dried fruits, chutney, nuts, jam and honey. Highlights include Burrata, Mozzarella, Taleggio, Fontina, Gorgonzola, Asiago, Black Truffle Pecorino, Parmesan, Castelmagno DOP and more.

Another new introduction is the live foie gras station where the chef prepares pan-seared foie gras à la minute at the live station. Pair unlimited foie gras with fruit chutney, pan-brioche, white truffle honey and aged balsamic vinegar.

Pasta lovers can create their pasta by selecting their choice of pasta (potato dumpling gnocchi, orecchiette, tagliatelle, ricotta and spinach ravioli) with their choice of condiments and sauces such as roasted Italian sausage, wild mushrooms and chestnut, black truffle “Roman” carbonara sauce, sautéed fresh prawns, zucchini and lemon zest, fresh tomato, black mussels, olives and chilli pesto and premium cheese fondue, radicchio and walnut.

Diners can also design their own pizza and calzone (stuffed pizza) with their choice of toppings including ham, bacon, olives, mushrooms and more. The pizzas are freshly made by the team of chefs at the live pizza station. You can choose from Pancetta, Shredded Chicken, Salami and Smoked Salmon for the tomato and mozzarella cheese base pizza and another 3 choices of topping from a selection of 11 different ingredients.

If the free flow pizza and pasta is still not enough, there is still more to offer at Pontini with a choice of mains out of 5 selections. My favourite is the Roasted Spring Chicken done at the Live Rotisserie Corner. The live spring chicken is roasted to perfection and served with assorted grilled vegetables, condiments and Chianti red wine jus.

Delve into the tantalising flavours of Tuscany style mixed seafood pot or savour the succulent roasted lamb rack. There are also Oven Baked Barramundi Fillet and Braised Short Ribs. The mains are so so good, I wish I can have more! I love the menu of à la carte dishes that can freshly prepared upon order.

For a perfect finale, indulge in freshly brewed coffee or tea and take your pick from the tempting assortment of desserts such as stracciatella and ricotta cannoli made freshly at the live station, the signature tiramisu, espresso crème brûlée, almond and pear tart, ricotta cheese pie, cornmeal cake, traditional Tuscany “panforte”, vanilla panna cotta with wild berries sauce and more.

Pontini is the perfect location for a lazy afternoon lunch with friends or family. The Italian Buffet is priced at $58++ per person. It is only available on Saturday and public holidays from 12pm to 3pm (closed on Sundays).

Pontini
Address: Grand Copthorne Waterfront Hotel Level 2, 392 Havelock Road, Singapore 169663
Tel: 6233 1100
Email: dining.gcw@millenniumhotels.com

Mid-Autumn Festival is here again! It never fails to amaze us what new fun flavours every mooncake season brings. Besides the traditional baked mooncakes, there is a whole range of adventurous snowkin flavours like alcohol and tea infused mooncakes, as well as fillings of tropical fruits. This is a great time to spread the love by sending mooncakes to family, friends and business associates. If you haven’t decide on what to buy, get ready to sink your teeth as we bring your our guide to the mooncakes that you must try for Mid-Autumn Festival 2015.

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Carlton Hotel Singapore
Address: 76 Bras Basah Rd, Singapore 189558
Tel: 6349 1292
Email: restaurants@carltonhotel.sg
Purchase online: http://www.carltonhotel.sg/packages/crowning-jewels-of-mid-autumn-2015
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Celebrate Mid-autumn with Carlton Hotel Singapore as they showcase an exquisite collection of meticulously crafted mooncakes in baked and snowskin varieties. Available from 29 August to 27 September 2015, all mooncakes are freshly made from the finest ingredients.

The addictive Mini Walnut Moontart ($66 / box of 8) is their best-seller. Smooth white lotus paste and egg yolk are enveloped in crisp fragrant crust. There is a low sugar alternative without egg yolk for guilt-free indulgence. Another popular choice is the Mini Red Velvet Snowskin Mooncakes ($62 / box of 8). 
Inspired by Tuxedo’s signature Red Velvet cake, the beautiful pink mooncake is filled with velvety cream cheese and crunchy royaltine.

For mild and subtle flavours, the healthier choice of Traditional White Lotus Paste Mooncake (Low Sugar, $66 / box of 8) is highly recommended. Distinct flavours of the traditional baked mooncake skin envelop fragrant white lotus paste. Free local delivery when you order 50 boxes or more to one location. A surcharge of $60+ per location applies for orders below 50 boxes.

Exclusively for UOB, Citibank, DBS/POSB, BOC & AMEX cardholders, enjoy 20% off for 1 to 30 boxes of mooncakes purchased between 29 Aug to 11 Sep 2015. Enjoy 15% off all mooncakes from 12 Sep – 27 Sep 2015.

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Four Seasons Hotel Singapore
Address: 190 Orchard Blvd, Singapore 248646
Tel: 6831 7220
Email: jnc.sin@fourseasons.com
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Celebrate Mid-Autumn Festival with exquisite mooncake selections from Four Seasons Hotel Singapore’s Chinese restaurant Jiang-Nan Chun. The crowning jewel this year is the “SG50 Singapore Sangria” mooncake ($63 / box of 8), a limited edition snowskin mooncake that is infused with the signature Singapore Sangria cocktail that was exclusively concocted for Four Seasons Hotel Singapore by the bar’s creative partner Javier de las Muelas.

A new limited edition baked skin offering is the Charcoal Roasted Oolong Tea mooncake ($66/ box of 4). Beneath its innocuous exterior is the gentle fragrance of Oolong tea roasted over charcoal fire for an enhanced rich flavour. Another new flavour is the Milk Tea and Red Dates with Melon Seeds mooncake ($66/ box of 4) which offers a sweet oriental taste with generous portions of red dates that can be seen with each bite.

The exciting array of new flavors for Four Season Hotel Singapore’s snowskin mooncakes this year will delight many. Besides the limited edition SG50 Singapore Sangria snowskin mooncake, you will also enjoy the signature D24 Durian Paste mooncake ($66/ box of 4), a perennial favourite for lovers of the king of fruits. There is also Hazelnut Royaltine and Chendol Paste mooncake ($63/ box of 4), Mango Paste and Macadamia Nuts mooncake ($63/ box of 4) and Pineapple Paste with Dark Chocolate and Pine Nuts mooncake ($63/ box of 4).

The mooncake box is designed around the good fortune octagonal symbol. It is customizable with a card insert (for names or logos), and a high quality metallic gold tag that can be removed and used as a keychain.

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Goodwood Park Hotel
Address: 22 Scotts Rd, Singapore 228221
Tel: 6730 1867 / 6730 1868
Email: mooncake@goodwoodparkhotel.com
Purchase online: http://festivepromotions.goodwoodparkhotel.com
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Famed for its chefs’ delightful twists on an old favorite, Goodwood Park hotel is introducing new local flavors for its celebrated mooncakes! For this year’s Mid-Autumn Festival, guests will enjoy not only Goodwood’s traditional baked mooncakes and all-time favorites like the premium durian snowskin combo and the “Mao Shan Wang” snowskin mooncake, but they’ll also feast on brand new pineapple, lemongrass, and dark cherry snowskin mooncakes.

What can you expect from Goodwood Park Hotel’s mooncakes this season? To begin with, the limited edition Tropical Royals ($45 / box of 2) mooncake is actually served as a combination platter of two mooncakes, one made with durian pulp and white lotus seed paste, and the other featuring juicy jackfruit bits. Don’t wait around to taste this royal duo – quantities are extremely limited, and they’re expected to sell out fast!

Then there’s the brand new pineapple, lemongrass, and dark cherry snowskin mooncake ($33 / box of 2; $54/ box of 4), which is also sure to create a major stir. Created by celebrated pastry chef Joe Tan, this mooncake is encased in green and yellow swashes of snowskin, and its pineapple puree is very lightly infused with lemongrass. With a macerated dark cherry in the center, this mooncake is tropical and refreshing, with a hint of intensity and a delightful texture.

Finally, back by popular demand, guests can also sink their teeth into the black thorn durian snowskin mooncake ($54/ box of 2; $88/ box of 4). This creamy mooncake was so popular last season that Goodwood Park Hotel had to bring it back, but it will only be available in limited quantities, so don’t wait around to experience this taste sensation!

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Grand Hyatt Singapore
Address: 10 Scotts Road, Singapore 228211
Tel: 6887 5492
Purchase online: http://singapore.grand.hyatt.com/en/hotel/news-and-events/news-listing/BestMooncakesInSingapore-GrandHyattSingapore.html
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Continuing the tradition of handmade mooncakes, Grand Hyatt enters this year’s Mid-Autumn festival 2015 with five unique and new snowskin mooncakes that include: strawberry, lime margarita truffle; thousand flower blossom honey truffle; black sesame, Buddha’s hand truffle; Maotai, dark chocolate truffle; and peanut butter, sea salt truffle.

Crafted by Grand Hyatt Singapore’s pastry artisans and are 100% preservative-free, I like the refreshing Strawberry, Lime Margarita Truffle (with alcohol) snowskin mooncake. A fun flavour perfect for the ladies, this strawberry infused snowskin packs a punch with a refreshing lime margarita truffle.

The subtle Thousand Flower Blossom Honey Truffle snowskin flavour has hints of lavender coupled with the natural sweetness of honey from wildflower nectar, while the Black Sesame, Buddha’s Hand Truffle is a blend of fragrant black sesame and the citrusy taste of Buddha’s hand. Not forgetting the Peanut Butter with Sea Salt Truffle mooncake and Maotai with Dark Chocolate Truffle flavour. The Chinese liquor is predominately featured in this unusual creation with its flavour complemented by a dark chocolate truffle.

The handmade mooncakes are housed in a signature acrylic gift box that features a vivid blend of colours that is set to delight any recipient. Guests can choose from any of the four traditional ($69 / box of 4) and nine miniature snowskin ($69 / box of 8) mooncake flavours to create a personalised gift for family, friends or business associates.

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Holiday Inn Singapore Atrium
Address: 317 Outram Rd, Singapore 169075
Tel: 6731 7173
Email: xin.sinhi@ihg.com
Purchase online: http://www.singaporeatrium.holidayinn.com/festive
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Infused with the taste of tradition and combined with a modern twist, Xin Cuisine at Holiday Inn Singapore Atrium has added two new snowskin creations – Purple Sweet Potato with Macadamia Nuts ($52 / box of 6); and Coffee White Lotus Seed Paste with Rum & Raisin ($52 / box of 6).

The former has a beautiful purple hue made from the wholesome purple potato that is packed with nutrients and antioxidants; while the latter is rich and luscious paste that is enhanced by a lingering taste of rum. Other snowskin flavours include Pandan White Lotus Seed Paste with Champagne Chocolate ($52 / box of 6), Soursop and Chocolate Crunch ($52 / box of 6), Green Tea Paste & Baileys Irish Cream Chocolate ($52 / box of 6), and Peranakan Durian ($52 / box of 6).

A new addition to the baked classics is Assorted Nuts with Osmanthus Honey ($38 / box of 2, $58 / box of 4). With a refreshing note of osmanthus, this rendition of assorted nuts baked mooncake will please everyone’s palate. The mooncake collection is only complete with Xin’s signature Mini Egg Custard with Egg Yolk Mooncake ($54 / box of 6). Paired with flavourful salted egg yolk and wrapped perfectly in a lightly baked outer crust, the egg custard is rich, creamy and luscious!

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Holiday Inn Singapore Orchard City Centre
Address: 11 Cavenagh Rd, Singapore 229616
Tel: 9298 0041
Email: fnb.hisinorchard@ihg.com
Purchase online: http://www.hisocc.com
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From now till 27 September 2015, savour four perennial mooncake flavours from Holiday Inn Singapore Orchard City Centre made with smooth lotus seed paste encased in a luscious golden brown baked mooncake skin, allowing customers to indulge in a smooth and satisfying treat.

Yolk aficionados are in for a treat with the Four-Yolk ($68 / box of 4), Double Yolk ($60 / box of 4) and Single Yolk ($56 / box of 4) in White Lotus Seed Paste Baked Mooncakes. For those who appreciate a healthier option, the original White Lotus Seed Paste Baked Mooncake ($52 / box of 4) dotted with dried lotus seeds that are packed with calcium, iron, potassium and anti-aging properties makes the perfect selection.

This year, Holiday Inn Singapore Orchard City Centre presents a new premium packaging (additional $10) that exudes timeless elegance. Shaped like an evening bag with pebble-grain leather-like surface and coated in a sophisticated burgundy colour, the exquisite design features oriental floral motifs that bring forth style and grace. Each bag contains four pieces of mooncakes with only 1,500 sets available.

From 1 September to 27 September 2015, Citibank, Diners Club, OCBC, CIMB, Maybank, Standard Chartered, UOB and Bank of China Cardholders can enjoy up to 30% off total bill.

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InterContinental Singapore
Address: 80 Middle Rd, Singapore 188966
Tel: 6820 8519 / 6820 8520
Email: sinhb-festive@ihg.com
Purchase online: http://singapore.intercontinental.com/mooncakes
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This year, InterContinental Singapore is celebrating Mid-Autumn Festival in style with a commemorative tin of mooncakes, featuring gorgeous illustrations by local artist Jacqueline Goh. In this commemorative box, you will find a selection of InterContinental Singapore’s famed mooncakes, including old favorites and new additions to tantalize the taste buds.

Among the new flavors debuting this season, you’ll find the Snowskin Tea Mooncake Collection ($66 / box of 4). Each mooncake differs in taste with hints of various types of teas, including Earl Grey and Bailey’s truffle with white lotus paste, delicate rose with white lotus paste and pistachio, oolong with black sesame paste, and Japanese matcha.

InterContinental Singapore is also bringing back last year’s hit flavor, Baked Shanghai Mooncake ($64 / box of 4, $35 / box of 2), featuring maple-glazed, short-crust pastries with a light, buttery first bite and a rich, creamy white lotus paste and salted egg yolk on the inside. And, the decadent blend of premium Snowskin ‘Mao Shan Wang’ Durian Mooncake ($64 / box of 4, $35/ box of 2) is another treat that is simply too good to resist. Enjoy an early bird discount of 30% off when mooncakes are purchased between 20 July and 30 August 2015.

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Neo Garden
Address: 1 Enterprise Road, Singapore 629813
Tel: 6896 7757
Purchase online: http://www.neogroup.com.sg/mooncake
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Neo Garden Catering, Singapore’s No. 1 Caterer, celebrates the MidAutumn Festival with 12 delectable mooncake selections, from best-selling traditional flavours to new fruity ones, with the option of regular or premium gift boxes. Consumer and corporate customers looking for exquisite gift ideas can also pick among five signature gift hampers for a touch of thoughtful luxury in the Festival of Reunions.

Two new creations, Traditional Baked Ginger Tea with Dried Longan (姜母茶桂圆) and the Snow Skin White Lotus with Dried Mango (芒果), add a zest of fruity flavours into the traditional delicacies. The Ginger Tea with Dried Longan mooncake adds the healing properties of Ginger tea, often used as a remedy for improving blood circulation and strengthening the immune system, into the festive celebrations. The popular Traditional Baked Assorted Fruits and Nuts (伍仁果子) mooncake is highly popular with its uncompromising nutty flavours and cardiac-health enhancing goodness. Low in sugar yet retaining its signature fragrance, it has been the top seller. Certified Halal Options are available, namely the White Lotus Seed (纯淨白莲蓉), Single Yolk Lotus Seed (单黃白莲蓉), and Double Yolk White Lotus Seed (双璜白莲蓉) mooncakes.

The Traditional Baked Skin and Heavenly Snow Skin mooncakes are available in regular boxes (2pcs/box) from $28 and premium gift boxes (4pcs/box) from $50. Specially designed as a treasure turn tissue box, the premium gift box makes memorable gifts for business associates, friends and families. For every 2 premium boxes of mooncakes or 1 signature gift set purchased, customers will be entitled to an instant scratch and win ticket. Three lucky customers stand to win the grand prize of iPad mini 3 worth S$548 each. O

Enjoy 25% off for every 2 premium boxes of mooncakes purchased for pre-orders from now till 11 September 2015. Collections and deliveries will start from 7 September 2015. From 7 to 27 September 2015, Neo Garden Catering will also be participating in roadshows at four shopping malls: Jurong Point, Bugis Junction, Bedok Mall and Tampines Mall.

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Peony Jade
Address: Blk 3A Clarke Quay #02-02 / Bukit Chermin Road, Keppel Club (Level M)
Tel: 6659 4159
Purchase online: http://www.pjmooncakes.com
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Peony Jade’s unmistakable perfume of its freshly made, lovingly handcrafted award-winning mooncakes is once again in the air. To celebrate the abundance this mid-autumn festival, the brand’s culinary team has created the new Mini Century Eggs Pastry Mooncakes ($62 / box of 8) which pairs preserved egg and slices of pickled ginger embedded in low sugar pure white lotus paste. For the less adventurous, indulge in Peony Jade’s Baked Mini Egg Custard Mooncakes ($62 / box of 8). The sweet and savoury notes of its briny scented salted egg yolk is enriched with butter, eggs, evaporated milk, and flour, resulting in a perfectly balanced morsel that simply melts in the mouth.

Always hogging the headlines are Peony Jade’s durian mooncakes. This year is different, the must-buy collection, 100% PURE PREMIUM Durian Snowskin Combo ($85 / box of 4) captures some of the best durian wonders namely D100, a new hybrid that is distinguished by its slightly grey tones in its yellow flesh, another exclusive new hybrid Black Gold durian that is distinguished by its very creamy, pungent and strong bitter aftertaste with a tinge of sweetness (also a limited edition creation with only 500 boxes available), the buttery and creamy Jin Feng or Golden Phoenix, and the ever- popular Grade “A” Sultan D24 Durians. My family and I are always snatching for a slice of the Black Gold mooncake!

From 3 August to 27 September 2015, Standard Chartered credit and debit cardmembers will enjoy 20% off all Peony Jade’s mooncakes, except all Ex-Crown Prince Flaky Teochew ‘Orh Ni’ Mooncakes.

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The St. Regis Singapore
Address: 29 Tanglin Rd, Singapore 247911
Tel: 6506 6887
Email: yanting@stregis.com
Purchase online: http://www.yantingrestaurant.com/midautumn2015
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Yan Ting at The St. Regis Singapore presents exquisitely handcrafted snowskin mooncake indulges this year with fresh flavours like White Lotus Paste with Lemon Truffle Snowskin Mooncake ($73 / box of 8), featuring the divine mixture of a delicate citrus tartness of lemon with delightfully sweet chocolate truffle, encased within a lime green snow skin. Also making its debut is the Cranberry Paste with Salted Egg Yolk Snowskin Mooncake ($73 / box of 8), a perfect marriage of salted egg yolk heart ensconced in tantalizing sweet cranberry paste.

Another introduction is the White Lotus Paste with Lychee Martini Truffle Snowskin Moocake ($75 / box of 8), which retains a naturally well-balanced sweet flavour. A perennial favourite is the Black Sesame Paste with Melon Seeds Snowskin Mooncake ($75 / box of 8), featuring smooth black sesame paste embedded with melon seeds.

For the traditionalists, enjoy the time-honoured Baked Mooncake with White Lotus Paste and Single ($76 / box of 4) or Double Yolks ($79 / box of 4), which are made using only the best lotus seeds. There is also Reduced Sugar White Lotus Paste with Macademia Nuts Baked Mooncake ($74 / box of 4) for those seeking healthful indulgences, while the White Lotus Paste with Assorted Nuts and Yunnan Ham Baked Mooncake ($79 / box of 4) will delight nut lovers who enjoy the delightful crunch.

Available from 15th August to 27th September 2015, enjoy early bird special at 5% off from now till 8th September 2015. Esteemed members of Supper Club at The St. Regis Singapore, Starwood Preferred Guest® and Maybank, Standard Chartered and Citibank credit and debit cards will enjoy exceptional Mid Autumn 2015 privileges.

With more pop-up bars, parties, restaurants and shops “popping” up constantly at different locations every weekends, it shows that locals wanted something interesting and exciting to do in this little red dot. AND SO FORTH is one option which you can consider.

Yesterday, I went for one of their dinner theatre which is a form of entertainment that combines a restaurant meal with a staged play. Keeping the theme and venue a secret, registered guests will receive an SMS on the day, with clues pointing to the location.

Inspired by a visit to London pop-up restaurant Gingerline, AND SO FORTH owners Stuart and Emily are the first to bring the idea back to Singapore and the couple has been doing it for the past one year.

“As our hero Karl awakens in the year 2070, he finds the human race at the brink of extinction. Only he can save the day! Housed in a secret location, which you’ll only be given clues to on the day, enter a world of future, past and present being.” — AND SO FORTH.

After following the clues, I arrived at an abandoned office space in a rundown building. When door is opened, we entered into a totally blue space with futuristic decor. I felt as if I was transported to the future – year 2070 and had to talk in weird language. lol

It was quite a wow setup with bar counter for you to order your drinks. The actors have a script which they used as guidelines, but because they interact with guests in their character, there is a lot of improvisation happening.

Not only the location is a mystery, the food is a mystery too. We would only receive it upon reaching the location. But of course, they cater to different dietary restrictions. The company has collaborated with a chef from Tippling Club to come up with a four-course dinner. But because the old office building does not have F&B licensing, so they have to hire an events caterer to cook the dishes.

It’s exciting not knowing where or what I would eat beforehand. My dinner started with a plate of risotto infused with truffles and mushroom puree, topped with gold dusted wild mushroom. Then, I had a 12-hour slow cooked beef cheek with chunky mash potatoes infused with garlic oil. Even though the beef cheek needs a stronger punch, I like its tenderness and the potato mash taste garlicky good! After the palate cleanser, we had the chocolate mousse banana bread served with a mass of ice cream bits.

Seated in long tables, we got to know one another within the table and had to design an outfit for one of us. These designs are created by us audience and the participants had to go catwalk to garner votes. It is so fun looking at each and everyone’s piece, I was laughing my heads off when they catwalk down the restaurant.

AND SO FORTH offers diners and fun-seekers the chance to be transported to a parallel-reality where food and art collide. Even though the food needs to improvement, I think these guys are taking immersive dining to the next level. I had a great experience and I believe it is also a platform to serve local talents as well. Part of the reason why we had such a good time was that it was a secret. We didn’t know what to expect and we ended up being pleasantly surprised.

Tickets will go on sale via their website www.andsoforth.com.sg and will cost $108 for weekends (now till 16 September 2015).

Opened last year, Legendary Hong Kong at Jurong Point reflects the restaurant’s commitment to give diners the most authentic Hong Kong cuisine experience one can find on this little red dot. Located along the vibrant “Mongkok” (旺角) district in Jurong Point — Singapore’s first Hong Kong themed shopping and dining street, the restaurant is recreated with an old Hong Kong ambience with décor of warm tones, mosaic flooring and old-fashioned dining booths and chairs.

Because of the many reviews we reviews we read online, we decided to make a trip to the west to give it a try. The menu has over 300 dishes and the kitchen is helmed by five accomplished Master Chefs, each with their own specialty in Hong Kong cuisine that spans across five themes – Roasted Meats, Noodles and Congee, Dim Sum and Bakery.

As part of the history and culture of Hong Kong’s Yum Cha lifestyle, Dim Sum is a must and has become an integral part of Hong Kong life. At Legendary Hong Kong, Master Chef Ko Che Fai, formerly from famed establishments such as W Hong Kong and Crystal Jade, is only interested in using the finest and freshest ingredients he can get his hands on.

We had some classic items including Steamed Shrimp Dumplings ($5.50) and Congee with Century Egg & Pork ($6.80). The har kao skin was slightly thick and the shredded chicken in the congee was rather tough. However, I like the Sauteed Turnip Cake with XO Sauce ($5.50) featuring soft turnip cake with mildly spicy XO sauce. Some of the uncommon items on the menu include the Rice Flour Roll with Deep-fried Shrimp Spring Rolls ($5.50) which has a party of contrasting textures.

Their Baked BBQ Pork Buns ($5.50++ for 3) was sold out that day. I was quite disappointed because I travelled all the way to Jurong for this and was craving for their baked buns. Sigh. But well, it’s my fault because I should have ordered that first and eat it instead of waiting till the last.

For those who are familiar with MAK’s Noodle, their noodles are undoubtedly considered to be one of the best in Hong Kong. Today, the same chef who made the noodles at MAK’s Noodle, Master Chef Ho Yum, is now working in the kitchen of Legendary Hong Kong.

In keeping with the authentic taste, besides the extremely springy and smooth noodles, the chef is insistent on using only the traditional Wonton – those which are filled with shrimp, rather than those filled with pork that are commonly found in Singapore. The wantons are stuffed full of juicy nuggets of shrimp, folded into little round wrinkled parcels. The skin is not as slippery as I expected at Mak’s but you get a good crunch from the shrimps. The soup has a hint of the lye-water (jian shui) aftertaste from the noodles but not too overpowering.

Honestly, I prefer the Tossed Noodle with Spicy Pork Sauce ($7.80) because the spicy pork sauce was really tasty and after a good toss, the savory and sweet sauce coats the noodles well.

Hong Kong styled roast meats are considered to be one of the best in Chinese cuisine. The glaze of the skin and the texture of the meats vary from the style of roasting to the cut and type of meats. Hong Kong Master Chef Siu Chin Ho, with over 23 years of experience in roast meats, prepares each roast with extreme care to deliver just the right amount of tenderness and succulence.

The Legendary Hong Kong house specialty of “Roasted London Duck” (明炉烧伦敦鸭) is undisputedly the best-seller on the menu. The restaurant goes through about 50 roast ducks a day. Named after the city of London where people from around the globe flock to in search of the “best duck in the world”, Legendary Hong Kong uses “Grade A” Irish ducks from Silver Hill Farm in Ireland.

98% of the Chinese restaurants in the United Kingdom selling roast ducks use the Silver Hill breed of ducklings, including the famed chef Heston Blumenthal. A premium farm where ducks are fed on wholesome, natural foods and exercised daily, this tender care from food to exercise gives the ducks consistent tenderness in its flesh and an unforgettable aroma when cooked. Our BBQ Twin Combo ($16.80) consists of Roasted London Duck and BBQ Pork. The roasted duck has a beautiful orange crispy skin with tender meat. However, the char siew we had that day was really dry and tough.

The stir fried dishes fare better, in my opinion. We had a bowl of Braised Beef Brisket, Tendon & Tripe ($10.80) which is stewed in broth until the briskets and tendons turn into fork tender magical nuggets with a light yet deeply flavorful broth.

After a round of dishes, the restaurant manager came over and recommended Braised Assorted Vegetables with Preserved Taro Sauce in Clay Pot ($12.80). This turns out to be the star of my dinner. Because they specially imported Chinese Preserved Beancurd from Hong Kong, the vegetable dish is spiced yet sweet, firm yet soft, and deliciously flavorful. For a safe option, for the the Poached Spinach with Salty and Century Eggs ($9.80).

Because I didn’t get a chance to eat their Baked BBQ Pork Buns, I ordered a French Toast HK Style ($3) instead. It’s sweet and eggy, with peanut butter in it. Still can’t beat my favourite french toast at Cafe de Hong Kong because the thick bread was more pillowy soft, but good enough to end the night.

We paired it with HK Style Tea and Coffee Mix ($2.20 Hot, $2.80 Iced). Master Chef Lo Chi Man, with over 20 years of tea-brewing experience was adamant none of the tea blended in Singapore gave that same bitter-sweet after taste as those in Hong Kong. As a result, his recipe for the “HK Style Tea and Coffee Mix” is prepared from a special blend of five different varieties of teas that are imported from Hong Kong. Additionally, his insistence on delivering the most authentic tea drinking experience also sees a different proportion of ingredients used in both hot and cold versions of the same tea. Excellent cup of yuan yang!

Legendary Hong Kong
Address: 63 Jurong West Central 3, #03-80 Jurong Point 2 Shopping Centre, Singapore 648331
Tel: 6794 1335
Opening hours: Mondays to Fridays 11am to 10pm; Saturdays, Sundays and
Public Holidays 10am to 10pm

LaBrezza at The St. Regis Singapore presents a heightened experience of exceptional Italian indulgences featuring pasta creations and risotto specialties specially handcrafted by Chef de Cuisine, Luca Moioli.

With the choice of 4 tantalising pasta or risotto medley from a delectable selection of 6, seved over two courses in a duo of tasting portions, guests can partake in epicurean evenings of Pasta Parade on Wednesday and Risotto Revelry on Thursdays at S$48++ per persons, from 7pm to 10pm.

We started our dinner with a range of oyster selection from the oyster bar, including freshly shucked oysters with condiments, crispy fried tempura, and gratin oysters with hrbs and breadcrumbs.

Pasta Parade is available every Wednesdays. Revel in a selection of ambrosial pastas such as Venetian-style Bigoli Pasta with pan-seared duck foie gras, Strigoli Pasta served with Homemade Basil Pesto alongside grilled Hokkaido scallop, and chef’s signature Tagliolini Pasta with Boston Lobster, deliciously flavoured with Cherry Tomato Ragout.

The thick tubes of Bigoli Pasta was an excellent dish cooked al dente with a robust duck ragout and tender foie gras. Homemade Basil Pesto sauce is pasta’s best friend. Its heady combination of basil, pine nuts, olive oil and garlic add real punch to the Strigoli Pasta.

For those of you who enjoy classic pastas, you can indulge in Linguine Pasta with Clams and Baby Zucchini, in Prosecco wine sauce. The Paccheri Pasta filled with Kurobuta Pork Cheek marries the exquisite flavours of black truffles perfectly, while the Ravioli filled with Beef, Prosciutto, Amartti Biscuit and Raisin will pique appetites.

On Thurdays, savour an assortment of exquisitely-crafted risotto dishes such as Black Squid Ink Risotto with Tempura Oyster to Fresh Herbs Risotto with Boston Lobster. Relish the nutty flavour of Porcini Mushroom Risotto with Braised Quail and Char-grilled Mushrooms, or the divine textures of Carnaroli Risotto with Pumpkin and Muscovy Duck Ragourt.

Cheese adicionados can delight in the Parmesan Cheese Risotto with Pan-seared Foie Gras accompanied with balsamic reduction and cheese tuile, while vegetarian gastronomes can revel in the Beetroot Risotto with Gorgonzola Cheese served with crispy parsley and orange dust. The beetroot risotto is quite a refreshing take from the usual heavy risotto and it needs some getting used to.

We shared some thin crust Pugliese pizza ($38) from the ala-carte menu. A rustic dish which is really hard to resist, it is made with melted onion, pecorino romano, mozzarella, fontina and parmigiano-reggiano. To end off the night, I had a thick Tiramisu Veneziano ($14) flavoured with coffee liquer and cocoa powder.

LaBrezza
Address: 29 Tanglin Road, The St. Regis
Tel: 6506 6884

When it comes to a satisfying one-dish meal, this is pretty hard to beat. Occupying two units at Chinatown Complex, “Lian He Ben Ji Claypot Rice” started back in 1979.

I have been eating for many years but most of the time, it was at night (or we waited for very long), so I didn’t bother to take any photos or blog about it. But last week, I went at 4pm for an early dinner and had the chance to take some photos and talk to the owners.

“Lian He Ben Ji Claypot Rice” has been handed from father to daughter-in-law Mdm Lim when the stall moved from the streets into a hawker stall. Mdm Lim have worked at hawker stalls since she was 12 at a wanton mee stall. At 16 years old, she helped her then boyfriend’s father at “Lian He Ben Ji Claypot Rice”. Hawker life is in her blood. Now, she managed the stall together with her sisters and cousin – all women power team!

The reason why “Lian He Ben Ji Claypot Rice” is a cut above its competitors is because it doesn’t compromise on cooking time and ingredient quality. Each claypot of rice is cooked from scratch by steaming over a gas stove for 5 minutes, after which ingredients are added and the claypot is transferred to sit over a blazing charcoal flame for the next 20 minutes. This explains the long waiting time. However, there’s the option to call and book in advance now.

It’s an amazing sight to see how Mdm Lim juggles all 18 stoves by herself while her sisters take orders and prepare ingredients. When our claypot is finally served at the table and the lid is lifted, the aroma of steaming rice wafted through the air.

After drizzling some sweet soya sauce and mixing everything together, the first spoonful of rice I had can only be described as a flavour explosion, we filled our bowls with fluffy grains, juicy chicken, firm lup cheong (Chinese sausages) and silvers of salted fish. The best part about claypot chicken rice for me is to scrap the partially charred rice from the base. The crackle of the crispy rice with all that chicken and smokey flavors is simply irresistible. Price of claypot rice starts from $5 to $20.

Besides claypot rice, “Lian He Ji Ben Claypot Rice” also sell double-boiled soups such as watercress pork rib soup, salted vegetable pork rib soup, lotus root pork rib soup, chicken log peanut soup, old cucumber pork rib soup and black chicken herbal soup. Prices start from $2.50.

Lian He Ji Ben Claypot Rice
Add: 335 Smith Street Chinatown Complex #02-198/199
Tel: +65 6227 2470
Opening hours: 4.30pm to 10.30pm, closed on Thursdays

Mid-Autumn Festival is one of the most important and well celebrated event in the lunar calendar. The festival is traditionally linked with lunar worship, moon watching while enjoying mooncakes! Leading up to the festival, mooncakes are offered as gift to friends, families and business associates.

Mei-Xin Mooncakes has been Hong Kong’s leading brand for the past 17 years. Their mooncakes are prepared with the finest ingredients such as smooth lotus paste and amazingly moist egg yolks. The mooncakes are carefully crafted with dedication and enjoyed by many individuals. Additionally, the mooncakes are manufactured and packed in Mei-Xin owned facilities, assuring superior quality and reputation for the leading brand.

If you are a huge fan of Mei-Xin, you don’t have to travel to Hong Kong to get their mooncakes now, because they are available in Singapore! “FROSTS Food and Beverage” has brought a huge variety of delectable mooncakes into Singapore. Products are both suitable for celebratory occasion or just as snacks to be enjoyed on its own, Hong Kong Mei-Xin mooncakes are prepped to serve the masses particularly during the yearly Mid-Autumn Festival.

Premium Custard LAVA Mooncake ($49 / 8 pcs)

Despite the remarkable product “Egg Custard Mooncake”, this year Mei-Xin brings new addition to their phenomenal series -“LAVA Custard Mooncake”. Not only is it packed in a delicate design, this outstanding product also gives a new tasting experience with rich and running egg custard filling.

“LAVA Custard Mooncake” is the creation of lava-custard filling mixed with crushed golden salted egg yolk. The creamy and aromatic lava provides whole new experiences for mooncake. Initially, I had low expectation for the flowing lava. However, as I was slicing through the mooncake, the golden creamy custard flowed out. This is the first time they launch in Singapore, it’s so, so good I have already finished one box. Can heat in microwave for 3-5 seconds or you can choose to eat it without re-heating. I love it more when I re-heat. It’s finger licking good! Heard they only have limited quantity, better grab it fast before they sold out. I am going to buy more to gift to my relatives! “LAVA Custard Mooncake” comes in a premium jade green box.

Premium Egg Custard Mooncake ($48 / 8 pcs)

Always a hit every Mid Autumn Festival, Mei-Xin’s “Egg Custard Mooncake” is made with premium butter and french cream. Fresh salted egg yolks are first baked to bring out the aromatic oil in them. They are then mixed with the custard filling and coated with a thin crust before it goes back into the oven. This double-baking recipe makes Mei-Xin’s “Egg Custard Mooncake” more fragrant and creamy. In addition, their custard mooncakes contain no artificial colouring. Exquisitely designed with gold foil embossing, the “Egg Custard Mooncake” is packed in an elegant pearl white box, being the ultimate gift idea for this Mid-Autumn Festival.

Premium Assorted Mooncakes Gift Pack ($118/8 pcs): White lotus seed paste mooncake with 3 egg yolks (1pc)(The Moon), White lotus seed paste mooncake with 1 egg yolk (2pcs), Lotus seed paste mooncake with 1 egg yolk (2pcs), Red bean paste with 1 egg yolk (1pc), Mixed nuts mooncake (1pc). Low sugar white lotus seed paste mooncake with salted egg yolk (1pc)

Oriental Pearl Mooncake ($60.50 / 6 pcs): Red Bean Paste Mooncake with Chestnut (1 pc), Low (Reduced) Sugar White Lotus Seed Paste Mooncake with Pine Nut(1 pc), White Lotus Seed Paste Mooncake with Egg Yolk (1 pc), Lotus Seed Paste Mooncake with Egg Yolk (1 pc), Oolong Tea Paste Mooncake (1 pc), Mixed Nuts Mooncake (1 pc)

White Lotus Seed Paste Mooncake with 2 Egg Yolk ($58.50/4 pcs)

The joy of sharing mooncakes and the serene moonlight during Mid-Autumn Festival is irreplaceable. For years, Mei-Xin has been cultivating such joyous moments with mooncakes made in Hong Kong, and baked with top quality ingredients. Traditional collection features the much coveted signatures “White Lotus Seed Paste Mooncake with 2 Egg Yolks”, and “Lotus Seed Paste Mooncake with 2 Egg Yolks”, both made from the best selected lotus seeds and quality salted egg yolks for a silky and aromatic enjoyment to the taste buds.

Low (Reduced) Sugar Mooncake with Pine Nut Collection ($55.50 / 6pcs): Low (Reduced) Sugar White Lotus Seed Paste Mooncake with Pine Nut (3 pcs), Low (Reduced) Sugar Lotus Seed Paste Mooncake with Pine Nut (3 pcs)

While the traditional white lotus paste mooncakes are their best-selling items, low sugar options are gaining popularity too. These low sugar mooncakes has a low glycaemic index as it is sweetened mainly with malitol – a sugar alcohol. It is the most natural low sugar option in town, hence it is a good option for elderly parents. The Low Sugar Mooncake Series include both “Low (Reduced) Sugar Mooncake with Pine Nut Collection” and “Low (Reduced) Sugar Mooncake with Egg Yolk Collection”, suitable for those who are health-conscious.

The “Low (Reduced) Sugar Mooncake with Egg Yolk Collection” features low (reduced) sugar white lotus seed paste mooncake with egg yolk and low sugar(reduced) lotus seed paste mooncake with egg yolk, 3 pieces per flavour. The whole egg yolks accentuate the traditional taste without added artificial colouring or preservatives. There is also the “Low (Reduced) Sugar Mooncake with Pine Nut Collection” which includes 3 pieces of low(reduced) sugar white lotus seed paste mooncake with pine nuts and low(reduced) sugar lotus seed paste mooncake with pine nuts. The whole pine nuts contribute to the crunchy mouthful.

Assorted Mooncake ( $62.50 / 4 pcs): White Lotus Seed Paste Mooncake with 2 Egg Yolks (1 pc), Lotus Seed Paste Mooncake with 2 Egg Yolks (1 pc), Red Bean Paste Mooncake with 2 Egg Yolks (1 pc), Mixed Nuts Mooncake (1 pc)

Mixed Nuts Mooncake ($56/4 pcs)

I used to dislike mixed nuts mooncake a lot but this version has changed my view totally. Mei Xin’s “Mixed Nuts Mooncake” uses quality almonds, walnuts, olive seeds, sesame, and melon seeds in the mixed nuts mooncake. The nuts were chopped coarsely allowing a crunchy texture and satisfied one’s nuts cravings. On the other hand, “Red Bean Paste Mooncake with 2 Egg Yolks” is made with creamy and tasty red bean paste and top-graded salty egg yolks. Both mooncakes will truly bring you the most traditional tastes of Mid-Autumn Festival.

Assorted Mooncakes – Bright Moon ($49.50 / 6 pcs): White Lotus Seed Paste Mooncake with Egg Yolk (1 pc), Lotus Seed Paste Mooncake with Egg Yolk (1 pc), Low (Reduced) Sugar White Lotus Seed Paste Mooncake with Egg Yolk (1 pc), Low (Reduced) Sugar White Lotus Seed Paste Mooncake with Pine Nut (1 pc), Red Bean Paste Mooncake with Egg Yolk (1 pc), Mixed Nuts Mooncake (1 pc)

The newly designed “Bright Moon”, packed in a colorful box with fireworks pattern, will definitely be a perfect gift option for friends and family. Besides, the glamorous golden purple packaging of “Golden Assorted Mooncakes” contains the unique style of Guang Dong, offers 6 famous flavours in an authentic packaging for a much coveted gift idea in this Mid-Autumn Festival.

Snowy Polar Lights ($52 / 16 pcs): Mango with Pomelo Dessert, Mango, Mango Chestnut, Mango Crunch, Strawberry Crunch, Blueberry Duo, Devil Dark Chocolate Crunch, Angel Chocolate Crunch, Chocolate with Hazelnut, Pink Guava & Apricot, Green Tea & Red Bean, Premium Green Bean Paste, Cookies and Cream, Double Chocolate, Sesame with Macadamia Nuts, Peanut Butter & Sesame.

Snowy Mini 4 ($12.80 / 4 pcs), different flavours available

It’s the era of Snowy Mini as Mei-Xin has added new flavours to its popular “Snowy mini 4”, and “Snowy Polar Lights”. Championing the bite-size festive fun, Mei-Xin is offering more innovations to whet different appetites this year. Two new combinations are launched this year, including the popular “Desserts Series” and the premium “Bird’s Nest Series”. Together with our core three items, namely “Mango Series”, “Angel & Devil Series” and the obsessive “Durian Series”, the 5 members of mini 4 family can definitely bring the most enjoyable moment for everyone.

Best for parties and gatherings, “Snowy Polar Lights” carries 16 bite-size flavours for a complete indulgence and funful sharing, new flavor mix this year includes Mango, Mango Crunch, Angel Chocolate Crunch, Blueberry Duo, Devil Dark Chocolate Crunch, Pink Guava & Apricot, Green Tea & Red Bean, Mango Chestnut, Mango with Pomelo Dessert, Sesame with Macadamia Nuts, Premium Green Bean Paste, Chocolate with Hazelnut, Cookies & Cream, Strawberry Crunch, Double Chocolate, and Peanut Butter & Sesame flavours.

Snowy Premium Delicacies ($68 / 8 pcs): Mango with Pomelo Dessert, Green Tea with Red Bean, Blueberry Duo, Mango Crunch, Angel Chocolate Crunch, Devil Dark Chocolate Crunch, Sesame with Macadamia Nuts, Pink Guava & Apricot.

The newly launched “Assorted Snowy Collection” is a mix of the most popular 8 flavours including Blueberry Duo, Premium Green Bean Paste, Custard, Double Chocolate, Custard, Sesame with Macadamia Nuts, Mango and Mango with Pomelo Dessert. Each unique flavor will surely surprise you.

Mei-Xin will be having their mooncake retail at the following locations. Hurry go grab your mooncakes before they sell out!

Big thank you to FROSTS, I will be giving away Golden Assorted Mooncakes to 20 LUCKY READERS! This glamorous golden purple packaging of “Golden Assorted Mooncakes” contains the unique style of Guang Dong, offering 6 famous flavours including Red Bean Paste Mooncake, Red Bean Paste Mooncake with Chestnut, Red Bean Paste Mooncake Egg Yolk, White Lotus Seed Paste Mooncake with Egg Yolk, Low (Reduced) Sugar Mooncake White Lotus Seed Paste with Egg Yolk, Lotus Seed Paste Mooncake with Egg Yolk.

HOW TO WIN?
Name a Mei-Xin mooncake flavour that you would love to try and why.

Twenty lucky readers will be picked by Mei-xin. Only for readers living in Singapore. Closing date: 9th September (Wednesday), 23:59. Good luck!

In celebration of its 13th year anniversary, The Soup Spoon has launched a rebranding campaign titled, ‘The World in One Kitchen’. New destination-themed Souper Inspirations flavours are introduced every six weeks and a refreshed menu ordering system showcases ‘8 new ways to eat soups’, as well as added food options.

Patterned around co-founder and SouperChef Anna Lim’s love for travelling, ‘The World in One Kitchen’ theme encapsulates the inspirations behind her soup recipes, which are created based on her travel experiences around the world.

What is comfort food to you? What are the dishes that will bring a feeling of nostalgia? Comfort food means different things for different people. For some, it’s a big bowl of noodles. For others, it’s ice cream with chocolate sauce. To many Japanese, it’s soup. Whether it’s because the weather has turned cold or you’re feeling under the weather, a hot bowl of steaming soup can provide solace and comfort.

I have been to Japan a few times and am in love with its stunning natural landscape and strong cultural identity. Its food is notoriously nutritious, with a diet based around super-fresh, seasonal products. Japanese food is one of the most well loved foods in the world, best known for the freshness of their ingredients and their clean flavours. The cuisine offers an abundance of gastronomical delights with a boundless variety of regional and seasonal dishes.

The Soup Spoon is collaborating with JNTO (Japan National Tourism Organisation) and Diners World Travel to explore regions not normally visited and create new souperinspirations, true comfort foods based on our travels through the regions of Kyushu, Chubu and Tohoku.

Through the hungry adventure in Japan by SouperChef Anna, she has discovered foods and cuisines that inspired her to create new and interesting dishes. From Kagoshima sweet potatoes, the different types of miso, the cattle range in Tohoku, staying in a ryokan in the beautiful preserved old town of Takayama in the Chubu, replica food making in Gujo Hachiman, the condiments used for seasoning foods, traditional hotpots eaten here, visiting a wasabi farm and a visit to wholesale seafood markets other than the most famous one, all in a whirlwind 6 days!

We attended the soup party at the Suntec City outlet last week. It was my first time there, most of the time I visited Tiong Bahru Plaza or Bugis Junction outlet. We had fun trying out the soup, and also meeting Anna in person! She shared with us her experience in Japan, and there were also some mini games during the soup party.

Japanese Style Vegan Sweet Potato Curry
(Vegan/Dairyfree/Eggfree/Spicy/Contains gluten)
Price: $7.50 (Regular), $8.70 (Large)

Being the largest producer of sweet potatoes in Japan, Kagoshima is the “Land of Sweet Potatoes”. Besides being sold fresh for consumption, they are also used as ingredients for brewing Shochu liquor. The subtle sweetness and simple flavour is what makes them popular. This understated vegetable has been tagged as the poor man’s food in Asia. No one would have guessed that this root vegetable with such humble beginnings is rated as the most nutritious of all vegetables.

Inspired by her Kagoshima travels, Anna has been working on perfecting this favourite comforting dish using paleo-friendly sweet potato chunks, combining them with made-from-scratch curry roux paste, roasted red apples, and adding barley to make it a simple yet delicious dish representing the best of Kagoshima in a vegan manner. It is thick and creamy, fruity, sweet and spicy at the same time. Adding a little coconut cream adds a touch of richness and tames the warming spice.

Nikujaga Wasabi Beef Stew
(Contains beef/Contains gluten/Contains dairy/Slightly spicy)
Price: $8.70 (Regular), $9.90 (Large)

There is a category of cooking known as ofukuro no aji (mother’s flavour) – it’s something simple, homely and evokes strong feelings of nostalgia. Nikujaga or stewed potatoes with meat is one such mainstay. Traditionally, this meat and potato dish only contains a small amount of meat which is added more for flavour than substance. It is typically simmered in a soy, mirin, and sugar broth with vegetables. The finished dish, a hearty stew, is both sweet and savory, and thoroughly comforting.

Anna’s visit to Daio Wasabi Farm in Nagano was an eye opener because it was said that only pure pristine mountain water flowing at a constant temperature may be used in the culture of wasabi. Daio Wasabi Farm cultivates wasabi plants using crystal clear snow-melt from the northern Japanese Alps. The temperature of the water of Daio Wasabi Farm is kept 13 degree celsius all year and it takes 2 years for a single plant to reach maturity.

Anna created a hearty Japanese beef stew with a twist, adding the wasabi element, a touch of cream for luxury and konnyaku for its zero-calorie miracle diet goodness. She used seiyo wasabi or western horseradish as she really still wanted that element of nostril-clearing fiery taste that is similar albeit less sharp than the real deal.

Salmon Head Tounyu Nabe
(Gluten free/Egg free/Dairy free/Contains seafood/Contains soymilk)
Price: $9.20 (Regular), $10.40 (Large)

Hotpots are quintessential Japanese comfort food, easy one pot meals of wholesome ingredients poached in broth or stock. Plus it is easy to cook and most importantly, there aren’t too many dishes to wash after that. Indeed a comforting one pot meal!

Anna was also challenged by a friend to think out of the box and incorporate mentaiko into soups. Most of us would have had it in our pastas and pizzas. Mentaiko is a delicious ingredient and so well-loved it was nominated as Japan’s number one side dish in the Japanese weekly magazine, Shūkan Bunshun.

Keeping all these inspiration elements in mind, she has created a salmon head tounyu nabe filled with ichigo tsukune and finished with sweet potato starch harusame, literally meaning “spring rain”. Ichigo tsukune is a mix of ebi (hence the colour of strawberries or ichigo), nagaimo, mentaiko and tofu, inspired by the chicken tsukune she had at Hanamidori. Her interpretation of Japanese soul food, this is a delicious, nutritious, sweet, rounded and delicate in flavour.

This is my favourite soup amongst all because I like the depth and intensity of the salmon flavour in the soup. I got a packet home to cook and added more vegetables, my family love it too!

A firm advocate of clean eating, SouperChef Anna uses sustainably sourced ingredients that contain no preservatives to create affordable and wholesome meals for everyone. These 3 new soup flavours will be will be launched on 1st September till 12th October 2015 and it available at all 21 outlets islandwide.

So you wanna go Japan? Stand a chance to win travel packages to Japan worth $10k when you buy the Japan Souper Inspirations soups!

Here are 2 Ways to Win!

1. Lucky Draw
Simply buy a Japan Souper Inspirations soup to receive a stamp card with a stamp. Collect 3 stamps (one Souper Inspirations soup = 1 stamp). Answer a quiz question, fill out your particulars and drop the stamp card into their lucky draw boxes!

2. Instagram Contest
Simply follow @thesoupspoonsg, snap your best food styling shot with any Japan Souper Inspirations soups, hashtag #TSSTakeMeToJapan, and tell Soup Spoon why you want to go to Japan!

Closing date for both Lucky Draw and Instagram Contest is 12th Oct so hurry!

Find out more at www.thesoupspoon.com/promotions! For more information about Japan, click here to visit JNTO’s website. Have a wonderful week with Soup Spoon’s Japan Souper Inspirations soups, and good luck! いただきますItadakimasu (Let’s eat)!

The Soup Spoon @ Suntec City
Address: 3 Temasek Boulevard #02-308 (Near Convention Centre)
Tel: 6835 7086
Opening hours: Mon to Sun 11am – 10pm
For other outlets, please visit http://www.thesoupspoon.com

Forget about eating with forks and knives. Roll up your sleeves, get down and dirty with sweet-tasting crawfish (or as we call them – baby lobsters). From 15 October to 31 December 2015, Si Chuan Dou Hua at PARKROYAL on Beach Road is launching their “Treasures of Fresh Crawfish” (Baby Lobster) Promotional Menu where Executive Zeng Feng will feature seven baby lobster dishes prepared in a delectable variety of cooking styles.

Comprising dishes such as Stir-fried Fresh Crawfish with Chilli and Pepper Sauce (香辣凤翼小龙虾); Stir-fried Fresh Crawfish with Crispy Rice Bubble and Dried Chilli (糊辣锅粑小龙虾) and my favourite Stir-Fried Fresh Crawfish with Yam in Garlic and Chilli Sauce (蒜香芋粒小龙虾), Chef Zeng has injected signature Sichuan flavours and characteristics in his creations to showcase the depth of this much beloved culinary region.

Imported from Louisiana U.S and other European countries, the top quality baby lobsters grow in fresh running water from mountain and organic feed, hence the meat is fresh and tender, tasting soft and crisp.

As a prelude to this hot and spicy promotion (look out for details on this blog in October), Si Chuan Dou Hua will be holding a “Spicy Warrior Challenge” on 26 September 2015. If you are ready and willing to take the plunge into fiery-hot madness, please send in your entries to participate — but brace yourself for some serious heartburn!

Singaporeans cannot live without their spicy food. And you know what, people who like spicy food often enjoy pushing their taste buds to the limit. There’s no better way to do that than by participating in Si Chuan Dou Hua’s Spicy Warrior Challenge 吃辣比赛!

So what’s on the competition menu? Signature Sichuan dishes and baby lobsters! And what’s the challenge? The challenger must eat everything on the plate in order to claim victory in the challenge. There will be a few rounds of varying spice levels. You get the sweat but you get the flavour! That’s the fun of this competition. We are serving you deliciously spicy food that is finger linkin’ good. Thank you PWA House for sponsoring 10kg of crawfish for this challenge!

Should you somehow succeed in finishing your servings of crawfish, congratulations! You win a free night’s stay in the newly refurbished Premier Room of the hotel (and you can cool off the heat in the swimming pool)!

HOW TO TAKE PART?

1. Post a picture of yourself to express your love for chilli on Instagram and stand a chance to participate in Si Chuan Dou Hua’s Spicy Warrior Challenge
2. Hashtag #SCDHspicywarrior to take part – participants must make profile public

Closing date: 16 September 2015. Winners will be notified on 18 September 2015. Each participant will receive a Goodie bag worth $50. Participants can bring a maximum of two guests to also enjoy the dim sum reception after the competition

We’ll leave the rest to your imagination — or, for the bravest among you — your taste buds. See you at Si Chuan Dou Hua’s Spicy Warrior Challenge!

Here’s a video of me eating LEVEL 1 baby lobsters. See you there~

I am not sure if you still remembers Cross Way Bay Sio Bak that was in Tampines? The boss Martin does one of the best sio bak in town! All of our foodies fell in love with its biscuit-like sio bak skin that we kept going back for more. Unfortunately, Martin only served a short stint in Tampines before moving to Malaysia. The foodies miss the sio bak so much that we managed to “hunt” him down in Johor Bahru and realised he renamed it as Tong Tong Hong Kong Delicacy.

Good news came recently when I heard that he has moved back to Singapore and opened a roast meat stall in Bukit Batok named “88 Hong Kong Roast Meat Specialist”! From the east of Singapore, to Johor Bahru, and now to the west of Singapore, Martin really knows how to travel! Even though his stall has different names every move, I am glad we are still able to track him down and share this good news to all sio bak fans!

This Bukit Batok stall is only opened for 2 months, they took over from the previous roast meat stall. Hence, if you have been staying there for a long time, you would realize that it’s a different boss now. I kept saying sio bak sio bak sio bak, just how good are their sio bak? Well, you really want the skin to be crispy. I think Martin has got the right formula. The skin is crispy brittle to the point that it is almost breaking.

You can hear the crackling sound when you bite the skin. It is dry and tastes like biscuit, with the first bite producing a noisy crunch from the skin before it gives way to the juicy layers of well-seasoned tender and moist meat under it. Sorry, I don’t think my photos did justice this time. Because we went after lunch on a weekend so all the good parts of the meat are gone. Hence the photos didn’t look as appealing as it should. But I think it still tastes great!

The other meats, surprisingly, fare much better as compared to his previous outlets. I still remembered I didn’t want a slice of the char siew when we went to meet him in Malaysia. But this time round, the char siew is tender and not too sweet. The roast duck has a crispy skin with tender meat. What impressed me is the roast chicken which is huge and fat, drizzled generously with sesame oil.

Glad that Martin is back in Singapore serving his roasts. He told us that in a few weeks’ time, he will be bringing in the charcoal roast to cook his meat so that it will have the smoky flavour. I am looking forward to that! Oh yes, don’t say I never remind you, please go there early if you wish to have the best cuts of the roast meat!

88 Hong Kong Roast Meat Specialist
Address: Blk 265 Bukit Batok East Ave 4
Opening hours: 9am to 7pm daily

Street food is a way of life for most Malaysians. When I travel to Malaysia, I love dining at pop-up street stalls! Penang is famous for its wealth of street food. It is an affordable way to sample authentic dishes and truly see the real culture of Penang. I have been wanting to go back Penang for a long time (read my previous blog post), but I have been too busy with work and wedding these few months. So when I heard that York Hotel Singapore’s Penang Hawkers’ Fare is back, I immediately agreed to go for dinner with all my foodie friends!

From 4 to 20 September 2015, indulge in Penang’s authentic street food include Cuttlefish with Kang Kong. Blanched cuttlefish are neatly paraded in front of the stall. Once the dual is cooked together, a gravy made of thick shrimp paste and sweet soy sauce is poured over. Roasted peanuts are then sprinkled over the gravy to give the dish a hint of crispiness and texture.

The lightly charred orh luak is crispy at the edges and starchy in the middle with the right amount of starch solution to hold the ingredients together. I just love its fluffy eggy omelette and oysters on top! We also had the penang rojak with shrimp paste and sprinkled with coarsely chopped peanuts.

From the pasar malam in Taman Kheng Tian, the Penang Prawn Mee has rich prawn broth which is comforting to the tummy. There is also assam laksa from Boon Wah Cafe in Komtar Complex. I find it a little watery that night.

The Lor Bak has perfect marinated meat, which makes it tender and delicately flavoured. The skin is also not as thick. When it is being fried, you can see the golden brown crispy exterior.

Char Kway Teow is sold in almost every part of Penang. There are so many good Char Kway Teow in Penang and it becomes a very hot debate on where to eat. Every seller has their own personal touch to the dish. York Hotel has brought in the char kway teow stall from Sin Lee Hin Café in Tanjong Bungah. Well you can’t really compare with the typical stall in Penang where most of them use charcoal to fry their noodles. Here, you get some wok hei from the noodles but the flavours are perfectly balanced. Think about diet tomorrow.

I love the Koay Teow Th’ng comprising of fresh flat rice noodles in a clear but flavourful soup broth, topped with fish balls and golden brown garlic bits with scallions.

We also had the nasi lemak served with Nonya Chicken Kapitan. Deeply infused with the spices, the gravy was savoury and had a rich balance of sweetness, saltiness, and sourness. The chicken is tender and paired with a mildly lemak rice. There is also

The Lee Brothers stall in New World Park Food Court in Swatow Lane is also here to serve its famous ice kachang and chendol. The green chendol stripes is soft, with big red beans and it is not too sweet. The gula melaksa has the nice burnt sweetness. My favourite for that is the ban chang kueh which I queued almost half an hour for it. It’s a thin, crispy shell with liberal helpings of margarine, sugar and peanuts. Made fresh, each bite is incredibly satisfying.

Penang Hawkers’ Fare is available from 4 to 20 September 2015. It is reasonably priced at $25.80++ per adult on weekdays and $28.80 ++ per adult on weekends. Children below 12 years old is priced at $18.80++ on weekdays and $20.80++ on weekends. Stand a chance to win accommodation and meal vouchers from their lucky draw when you dine here. The top prize is worth more than $1,500 with a weekend stay in the Premier Room for a family of up to 4 persons alongside meal voucher redeemable at White Rose Cafe.

Penang Hawkers’ Fare
Address: White Rose Café @ York Hotel, 21 Mount Elizabeth, Singapore 228516
Tel: 6737 0511
Opening hours: Lunch 12pm – 2.30pm; Dinner 6.30pm – 10pm