Recent posts

Suzette @ Esplanade

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Suzette is the sisterbrand of Lola's at Kovan (an area I hardly venture to) so joy is having this located more accessibly at Esplanade.

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Lychee Rosewater Cake ($7)

I probably expected more from this than butercream, canned lychees and buttercake. If anything, it looked pretty on the cake stand.

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Cinnamon Cheesecake ($9)  

Unlike the regular baked cheesecake, this was butter cake lathered with cream cheese and topped with crushed cookies.

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White Chocolate Durian Tart ($12)

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 And the single dessert makings its round on instagram and in the most corny manner ever - this was befitting since we were dining at the "durian" anyway.

Torched meringue thorns over a white chocolate dome and filled with pungent durian pulp. On paper it sounded absolutely irresistible and first bites were delicious except the sourness crept up like a villian - and I'm not sure where that came from. The concept is brilliant, except execution was missing some finesse.

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I got my picture perfect images and had great company, just that it may not be a place I'd return for the cake or tarts. Perhaps homemade icecream and waffles?


Suzette
#01-13E, Annexe

International Buffet @ J65, Hotel Jen Tanglin

~Invited Session~

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Hotel Jen Tanglin has just re-engineered their buffet dinner to five weekly themed spread promising variety, freshness, quality and taste! From now till May 2017, the buffet themes include International nights to Asian flavours to Lobster frenzy to live barbecues and seafood galore; each with its unique experience. 

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On Sundays and Mondays, the “International” Buffet spread comes with a generous selection of roasted prime beef ribs, pork knuckles and Virginia honey lemon ham, baked whole Norwegian Salmon and barbecued pork ribs. The spread was very similar to what I had over Chinese New Year and minor adjustments made to the salad corner. 


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Seafood on ice is the place to validate the buffet price - crabs, shellfish and all things decadent!

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Spot the unusual sushi - lobster!

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Green tea soba to pair with the cold seafood.




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This hot station is a permanent feature at their buffet, roasts, noodles and occasionally a noodle fry up.

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I'd be content with a plate of char siew siew yoke rice!

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And desserts which always deserve a separate compartment for.

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Finding durian penyat at a buffet is always exciting, almost like stumbling upon a gem and seeing if its worth the calories at all.

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The cold selection was legitimately tasty and worth at least two servings. My DIY Rojak could do with more prawn paste but the idea of tossing fruits and vegetables with prawn paste did take some sin out of the usual staples of squid and tau pok and fried dough fritters!

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Feasting on seafood!

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For the numerous times at J65, the kueh pie tees  have been a common feature and never fail to disappoint with their crispy shells and spot on chilli paste.

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Duck versus pork, the struggle was so real...I had to have both.

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I always leave space for dessert and the best of the plate goes to the unassuming durian penyat. Thick, pulpy and so sinful!

Here's the round down of the other feasts happening throughout the week, there is surely something for everyone!

Tuesdays are “Colours of Asia” Buffet with specialties from various Asian countries with special features like “Teh-Tarik”, “Roti Canai” and indoor live-kitchen churning out Tandoors to Laksa.


On Wednesdays, it's all about Lobsters at their “Lobster Rock-n-Roll” from the ice bar to the baked, curried, stir-fried and grilled!
 
Come Thursdays, diners get a real treat at their “Live Barbecue” nights with alfresco stations serving a variety of meats and seafood - Korean Bulgogi of pork belly and beef ribs!

On Fridays and Saturdays it’s “Seafood Mania” with huge selection of seafood and key highlights to the likes of Alaskan Crab, Mud Crab, Boston Lobster, fresh prawns, mussels and clams.


All buffets are accompanied with a wide selection of salads and a tempting array of desserts both local and international.


The above themed are priced competitively at SGD55++ per person from Sundays to Tuesdays and SGD65++ from Wednesdays to Saturdays.

  
J65
Hotel Jen Tanglin

'Raise The Bar' at the NEW Häagen-Dazs Experience Store

~Invited Session~

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Spring arrives in true style this year with Häagen-Dazs launching their ALL-NEW White and Almond Stick Bar at the Häagen-Dazs Experience Store this week! This pop up ends tomorrow, so make haste!

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The pop-up Experience Store brings ice cream fans through a story telling session as the
Häagen-Dazs™ sommeliers share nuggets of information about the flavour creation and profile of the White and Almond Stick Bar. Truly a sensorial treat! 

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White and Almond

I love my white chocolates more than the milk and dark and trust Häagen-Dazs to launch a product specially for the white chocolate lovers. I was more thrilled seeing this than the other flavours truth be told. 

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Crack open the gorgeous white chocolate cloak to reveal a buttery smooth Madagascar vanilla bean icecream studded with chopped almonds. So many loves in a single bar and I relished every single bite.

The main grouse for the dark fans is white chocolate tends to be too sweet - fret not, because the almonds and vanilla icecream was a toothsome treat! 

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Making a reprise this year are last year's hottest favourites, making sure there is something for everyone. 


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Green Tea and Almond


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Made with a premium quality Japanese green tea powder, this ceremonial tea delight leaves an intense yet very fragrant green tea icecream. Once again, almonds give this an added crunch and savoury finish. 

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Chocolate Choc Almond

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Made for the decadent palette, this is one fine and mighty dark knight. Milk chocolate icecream entwined with dark chocolate ribbons and coated with fine dark chocolate and crushed almonds. 


The delicious crunch of Belgian chocolate combined with the taste of super premium Häagen-Dazs™ ice cream is what rocks the stick bars - I call this the Häagen-Dazs™ symphony. Each of these featured bars have their wagon of fans and I found mine in white. 

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The NEW White and Almond Stick Bars are available at S$5.90 each and in a multipack with Green Tea and Almond and Chocolate Choc Almond Stick Bars at S$13.90 at all Häagen-Dazs outlets and major retailers in Singapore.


Silk Road @ Amara Singapore

~Invited Session~

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Silk Road at Amara Singapore specializes in Chinese cuisine, focusing on Sichuan, Shaanxi, Liaoning and Beijing cuisines. Armed with a bevy of culinary experts, the menu is an epitome of innovative and unique provincial dishes. Recently, they welcomed Chef Jack Huang from Inner Mongolia who because of his love for his mother's handmade noodle carved a 17 year career as a noodle chef.

From now until 31 May, visit Silk Road to get first dibs on their provincial selection of handmade wheat noodles and dumplings.

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As if hand made noodles are not labourious enough, Chef Huang is also an amazing fruit carver, painter and can possibly double up as a very charming PR officer too.

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Spot my logo on the watermelon and this customized dough plaque!

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Small plates.

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Sliced Pork with Cucumber on Rack ($14)

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First I was sold on the concept of the sliced pork and cucumber strips hanging off the rack. Secondly, it was served like a peking duck crepe complete with sweet sauce too. Top marks for creativity and the dish worked for me.

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Chilled Cucumber with Garlic Sauce ($8)

A typical chinese appetizer that looks simpler than its usually given credit for. I love this refreshing chinese salad over the stir fries though.

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Aged Drunken Chicken ($12)


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Deep Fried Prawn with Wasabi and Crispy Potato ($28)

Probably the only disappointment with a barely there wasabi dressing, this was just a really well fried prawn fritter.

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Stir Fried Chicken with Dried Chilli ($20)

Some know it as 口水鸡 (loosely translated as saliva chicken) but really this is one dish worth salivating over. Deep fried chicken nibbles with a copious amount of dried chillies and peppercorns. These nibbles are fried so crisp, it is a wonder how they end up so juicy still! This was an explosion of flavours - chilli and peppercorn seems to be that catalyst and in a heart beat,  I would give up my fried chicken obsession for this. 

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Traditional Ma Po Tofu ($16)

Another mouth watering dish that aims to numb the tastebuds but I found the heat acceptable. Hot enough to cause a ripple but not a riot. Together with the stir fried chicken, these two dishes alone are suffice to warrant a return.

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Wok Fried French Beans with Minced Pork ($16)

I found this on the oily side but this is signature of most chinese provencial dishes anyhow. I should be thanking my lucky stars this was not soaking in oil.

Note that noodle portions were adjusted to tasting portions. The normal size are about three times those showed below. 

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Knife-shaved Noodle with Braised Pork Belly ($10)

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These noodles go through an arduous process of being shaped like a willow leaf first before they are skillfully shaved off in a flurry and paired with an incredibly fatty yet succulent pork belly braised with spices, herbs and Sichuan chilli paste for more than two hours.

I love how silky smooth and chewy these noodles are, almost the perfect bowl of noodle if it weren't for the fact I was already full!

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Homemade Noodle with Special Braised Beef ($12)

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Also known as longevity noodles to the locals in Shanxi province (Chef was very candid about the eldery standing on chairs to slurp this up!) and is served with an uber tender and tasty beef brisket.These noodles were also different from the knife shaved noodles, this had more bite and was denser.


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Chilled Noodle with Sichuan Pepper Sauce ($8)
  
These are great for hot summer days and nights, surprisingly springy and served with freshly minced pork belly, pan-fried with Sichuan chilli paste and peppercorn alongside other fragrant spices. Coloured with matcha powder, it had a mild tea taste to it as well.


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Pan-fried Shanxi Dumpling ($14, 8 pieces)
Unlike other dumplings, this uniquely shaped dumpling comes with open edges which allow the broth of juicy pork and chive fillings to flow out during the pan-frying process – resulting in a golden crispy surface with a juicy filling.

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Fish Paste Dumpling ($12, 8 pieces) 
This is one of the traditional must-haves during large family reunions and special celebrations in China and is made with a paste combining fish meat, ginger, spring onion and pepper before being lovingly clothed by a carrot flavoured skin.

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Cempedak Creme Brulee

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Silk Road's interpretation of the French classic is given a local twist with cempedak. The honey nectar flavour and fragrance was particularly enthralling for this liquid dessert.

It was a meal worth remembering and returning for. Arguably the island's best chinese restaurant specializing in provincial cuisine. Be there, or be square.

Silk Road
Amara Singapore